Low Fat Creme Caramel

creme caramel

creme caramel

 

With much fewer calories than Creme Brulee, this receipe for Creme Caramel allows sweet indulgence with a little healthier flare. Enjoy!

Ingredients

1 cup(s) sugar

2 tablespoon(s) cold water

2 large eggs

2 large egg whites

3 cup(s) low-fat (1%) milk

1 teaspoon(s) vanilla extract


Directions

  1. Preheat oven to 350 degrees F. Heat 4-quart saucepan of water to boiling on high to use for water bath later.
  2. In 2-quart saucepan, heat 2/3 cup sugar with cold water on medium until melted and a light caramel color, swirling pan occasionally. Immediately pour caramel into eight 6-ounce custard cups or ramekins.
  3. In large bowl, with wire whisk, beat eggs, egg whites, and remaining 1/3 cup sugar until well blended. Beat in milk and vanilla. Pour custard mixture into custard cups.
  4. Place cups in large roasting pan (17″ by 11 1/2″); pour boiling water in pan until it comes halfway up sides of cups. Bake 40 minutes or until center of custard is just set. Remove custard cups from water in roasting pan; cool on wire rack. Cover and refrigerate 4 hours or until custard is well chilled.
  5. To serve, with small spatula, carefully loosen custard from sides of cups. Invert each crème caramel onto dessert plate, tapping cup to help release custard. Leave inverted cup on plate for several minutes to allow caramel syrup to drip from cup onto custard.

No-Bake Chewy Peanut Butter Chocolate Cookies

nobakecookie1

nobakecookie1

This recipe yields approximately 4 dozen cookies

I recommend using wax paper or a silicone baking sheet (I love those!!!) for a non-stick easy removal and clean up surface.
INGREDIENTS:
2 cups white sugar
3 tablespoons unsweetened cocoa
powder
1/2 cup margarine
1/2 cup milk
1 pinch salt
3 cups quick cooking oats
1/2 cup peanut butter
1 teaspoon vanilla extract
DIRECTIONS:
1. In a saucepan bring sugar, cocoa, margarine, milk, and salt to a rapid boil for 1 minute.
2. Add quick cooking oats, peanut butter, and vanilla; mix well.
3. Working quickly, drop by teaspoonfuls onto waxed paper, and let cool.

Peanut Butter Chocolate Chip Nutter Butter Bars

nutterbutterbars-14

nutterbutterbarstext1     

nutterbutterbars-14

Nutter Butter Peanut Butter Chocolate Chip Bars

This recipe is fast and easy to make! If you don’t have Nutter Butter cookies in your local store, just grab the closest thing you can find to a peanut butter vanilla type cookie. The finished cookies have a nice subtle peanut butter taste, combined with rich chewy chocolate!! YUMMMM YUM! The semi-sweet chocolate balances the sweetness of the Nutter Butters, and chocolate and peanut butter are made for each other. The cookie chunks are a wonderful contrast to the otherwise smooth, dense dough, and give the bars a serious dose of texture.

YIELD: one 8×8 pan, 9 to 12 generous squares

PREP TIME: 10 minutes

COOK TIME: about 30 minutes

TOTAL TIME: about 1 hour, to allow for cooling

INGREDIENTS:

1/2 cup unsalted butter (1 stick), melted
1 large egg
1 cup light brown sugar, packed
1 tablespoon vanilla extract
1/2 cup creamy peanut butter
3/4 cup all-purpose flour
10 Nabisco Nutter Butter Cookies, coarsely chopped into about 6 pieces each, divided (another type of peanut butter- or vanilla-sandwich cookie may substituted such as Golden Oreos or similar; if using other cookies, use about 1 1/4 cups coarsely chopped cookies)
1 cup semi-sweet chocolate chips, divided

DIRECTIONS:

  1. Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
  2. In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
  3. Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.
  4. Add the peanut butter and stir until smooth.
  5. Add the flour and stir until just combined, don’t overmix.
  6. Stir in most of the chopped Nutter Butters, reserving about 1/4 cup to be sprinkled on top.
  7. Stir in most of the chocolate chips, reserving about 2 tablespoons to be sprinkled on top.
  8. Turn batter out into prepared pan, smoothing the top lightly with a spatula.
  9. Evenly sprinkle the reserved Nutter Butters and reserved chocolate chips over the top, lightly pressing them down with your finger or a spatula.
  10. Bake for about 28 to 30 minutes, or until a toothpick inserted in the center (if you can find a bare patch to test) comes out mostly clean, or with a few moist crumbs, but no batter. Allow bars to cool in pan for at least 30 minutes before slicing and serving. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

4th of July Flag Cake with Berries

flagcake

flagcake

 

Ingredients
18 tablespoons (2 1/4 sticks) unsalted butter at room temperature
3 cups sugar
6 extra-large eggs at room temperature
1 cup sour cream at room temperature
1 1/2 teaspoons pure vanilla extract
3 cups flour
1/3 cup cornstarch
1 teaspoon kosher salt
1 teaspoon baking soda
For the icing:
1 pound (4 sticks) unsalted butter at room temperature
1 1/2 pounds cream cheese at room temperature
1 pound confectioners’ sugar, sifted
1 1/2 teaspoons pure vanilla extract

Flag made of Berries:
2 half-pints blueberries
3 half-pints raspberries

This cake can be made much quicker and easier if you use a store bought vanilla or white cake mix and just frost and decorate the top of the cake.

Directions
Heat the oven to 350 degrees F.

Butter and flour an 18 by 13 by 1 1/2-inch sheet pan.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.

Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Pour into the prepared pan. Smooth the top with a spatula. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature.

For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth.

Spread three-fourths of the icing on the top of the cooled sheet cake. Outline the flag on the top of the cake with a toothpick. Fill the upper left corner with blueberries. Place 2 rows of raspberries across the top of the cake like a red stripe. Put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries. Alternate rows of raspberries and icing until the flag is completed. Pipe stars on top of the blueberries.

 

Common Mistakes to Avoid When Baking Cookies

perfectcookies

perfectcookies

5 Common Mistakes to Avoid When Baking Cookies

1. Underbeating the butter and sugar. This leaves the butter ‘undercreamed.’ The butter mixture should be a pale yellow in color when beaten, soft and fluffy. This takes roughly three minutes; this helps form tiny air bubbles so that during baking, the bubbles expand and help the cookies rise.

2. Overbeating  the butter and sugar. If beaten too much the butter and sugar mixture will be flat, and loose it’s fluffy texture. Stop once the butter is pale yellow and fluffy, otherwise the butter starts to break down and release all those air bubbles you’ve just created. During baking, the cookies will remain flat and dense.

3. Placing the cookies too close together on the baking sheet. Give the cookies enough space to spread. If there’s not enough room, bake the cookies in batches. You don’t want them to end up sticking together and having to cut them apart. This will leave you with harsh edges than won’t be flattering.

4. Overmixing the cookie batter. Overmixing activates the gluten in the flour, yielding chewy and tough cookies. Beat in the flour on low speed just until combined well.

5. Overbaking the cookies. Check the cookies at the minimum baking time and remove them when they’re lightly golden on the top and bottom, and firm around the edges. Even a few extra minutes can lead to cookies that are too dark and very hard once they’ve cooled. I prefer to take my cookies out a minute early and let them cook the last few minutes outside of the oven from their natural heat.

Gourmet Banana Split Recipe

bananasplitsundae

bananasplitsundae

The Banana Split is a classic All American dessert, but you don’t always have to make it in a standard way. Try adding your own additional toppings, such as fresh chopped fruit or nuts to make it unique.

Ingredients

  1. 3 tablespoons sugar
  2. 1 cup sliced almonds
  3. Salt
  4. 1/4 cup unsweetened cocoa powder
  5. 1/4 cup light brown sugar
  6. 1 tablespoon light corn syrup
  7. 1 cup heavy cream
  8. 3/4 cup bittersweet chocolate chips
  9. 1 tablespoon unsalted butter
  10. 1/2 teaspoon pure vanilla extract
  11. 2 pints each of vanilla and chocolate ice cream
  12. 8 small bananas, split
  13. Whipped cream, for serving

Directions

  1. Preheat the oven to 325° and line a baking sheet with parchment paper. In a medium skillet, combine 1 tablespoon of the sugar with 1 tablespoon of water and cook just until the sugar is dissolved. Add the almonds and toss to coat. Spread the almonds on the prepared sheet and bake for 10 minutes, until tacky and just beginning to brown. Sprinkle with salt, stir and bake for about 10 minutes longer, stirring once or twice, until golden. Let cool completely.
  2. Meanwhile, in a medium saucepan, combine the remaining 2 tablespoons of sugar with the cocoa powder, brown sugar and a pinch of salt. Add the corn syrup and the cream and whisk until smooth. Bring to a boil over high heat for 30 seconds. Remove from the heat and whisk in the chocolate chips and butter until melted. Stir in the vanilla.
  3. Scoop vanilla and chocolate ice cream into banana boats and lay the halved bananas alongside. Top with hot fudge sauce, whipped cream and candied almonds and serve right away.
The fudge sauce and candied almonds can be up to 1 week in advance to save you time later. Just rewarm the sauce before serving. Enjoy!

Summer Blackberry Pie

blackberrypie

 

blackberrypie

CRUST

  1. 2 1/2 cups all-purpose flour
  2. 3 tablespoons sugar
  3. 1/4 teaspoon salt
  4. 1 cup solid vegetable shortening, chilled
  5. 5 tablespoons ice water

FILLING

  1. 2 pints blackberries (1 1/2 pounds)
  2. 1/2 cup sugar
  3. 3 tablespoons all-purpose flour
  4. 1 tablespoon fresh lemon juice
  5. 1 tablespoon cold unsalted butter, cut into cubes

BAKING INSTRUCTIONS

  1. In a large bowl, whisk the flour, sugar and salt. Add the shortening and, using a pastry blender or 2 knives, cut it into the flour until the mixture resembles coarse meal. Add the ice water and stir with a fork until the dough is moistened. Turn the dough out onto a lightly floured work surface and gather it into a ball. Knead the dough 2 or 3 times, just until it comes together. Divide in half; flatten each piece into a disk. Wrap each disk in plastic and refrigerate until chilled, at least 1 hour.
  2. Preheat the oven to 375°. Let the dough stand at room temperature for 10 minutes. Working on a lightly floured surface, roll out one disk of dough to a 12-inch round. Transfer to a 9-inch glass pie plate. Roll out the remaining dough to an 11-inch round.
  3. Meanwhile, in a bowl, stir the blackberries with the sugar, flour and lemon juice, lightly mashing a few berries; scrape into the prepared pie crust and sprinkle the butter cubes on top.
  4. Brush the overhanging pastry with water and carefully set the top crust over the berry filling. Press the edges of the dough together and trim the overhang to 1 inch. Fold the edge under itself and crimp decoratively. Cut 4 slits in the top crust.
  5. Bake the pie in the center of the oven for 1 hour and 15 minutes, until the bottom crust is golden and the fruit is bubbling. If necessary, cover the edge with foil for the last few minutes of baking. Let the pie cool for at least 4 hours before serving.
MAKE AHEAD The baked pie can stand at room temperature overnight.

 

Easy Strawberry Shortcake

strawberryshortcake

strawberryshortcake

Strawberries
1 1/2 lbs strawberries, stemmed and quartered
3 tablespoons sugar
Cake
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
2 tablespoons sugar
3/4 teaspoon salt
1 1/2 cups heavy cream

Whipped Cream
1 1/2 cups heavy cream, chilled
3 tablespoons sugar
1 1/2 teaspoons vanilla extract
1 teaspoon freshly grated lemon zest

Directions:

Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes.

Preheat the oven to 400 degrees F.

Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes.

Place a metal bowl and beaters in the freezer during shortcake cooking time.

Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally.

Mix all whipped cream ingredients in the metal bowl with metal beaters about 1 1/2 to 2 minutes.

Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top and serve.

Cinnamon Raisin Bread

cinnamon-raisin-bread

cinnamon-raisin-bread

 

Great recipe for Sunday brunch, or for a special birthday or holiday breakfast celebration!

Serves 6-8 people

Ingredients:

 

  • 16 slices of cinnamon-raisin bread
  • 6 tablespoons unsalted butter, melted and cooled slightly
  • 4 large eggs
  • 2 large egg yolks
  • 3/4 cup granulated sugar
  • 3 cups milk
  • 1 cup heavy cream
  • 1 tablespoon pure vanilla extract
  • Confectioners’ sugar
  • Fresh berries, for serving

Directions:

  1. Preheat the oven to 350°. Butter a 9-by-13-inch glass or ceramic baking dish. Brush both sides of each bread slice with melted butter. Arrange the bread in the prepared dish in 2 even rows.
  2. In a large bowl, whisk the whole eggs with the egg yolks until blended. Whisk in the granulated sugar, milk, heavy cream and vanilla. Strain the milk mixture over the bread, pressing on the slices to make sure they’re evenly moistened.
  3. Place the baking dish in a larger roasting pan and pour enough warm water into the pan to reach halfway up the side of the dish. Bake in the upper third of the oven for about 25 minutes, or until the top is lightly browned and the custard is set. Transfer the baking dish to a rack and let the custard rest for 15 minutes. Sift confectioners’ sugar over the custard and cut into squares. Serve with berries.
MAKE AHEAD INSTRUCTIONS: The bread custard can be prepared through Step 2. Cover with plastic wrap and refrigerate overnight.

Coconut Chocolate Macaroons

coconut-macaroons

coconut-macaroons

Great Macaroon recipe for Easter, or any other time of the year. You can make these ahead of time and store them for up to 2 weeks.

Ingredients:

  1. One 14-ounce bag sweetened shredded coconut
  2. One 14-ounce can sweetened condensed milk
  3. 1 teaspoon pure vanilla extract
  4. 2 large egg whites
  5. 1/4 teaspoon salt
  6. 4 ounces bittersweet chocolate, melted
  1. Preheat the oven to 350° and line 2 baking sheets with parchment paper. In a medium bowl, combine the coconut with the sweetened condensed milk and vanilla. In another bowl, using an electric mixer, beat the egg whites with the salt until firm peaks form. Fold the beaten whites into the coconut mixture.
  2. Scoop tablespoon-size mounds of the mixture onto the baking sheets, about 1 inch apart. Bake in the upper and middle thirds of the oven for about 25 minutes, until golden; shift the sheets from top to bottom and front to back halfway through baking. Transfer the baking sheets to racks and let the cookies cool completely.
  3. Dip the bottoms of the macaroons into the melted chocolate, letting any excess drip back into the bowl. Return the cookies to the lined baking sheets. Drizzle any remaining chocolate on top and refrigerate for about 5 minutes, until set.