Wednesday, February 10, 2010

KUMPULAN RESEP MASAKAN, MINUMAN DAN KUE.

KUMPULAN RESEP MASAKAN, MINUMAN DAN KUE.

Worldwide Recipe [Digg]

Posted: 09 Feb 2010 06:39 AM PST

Indonesian & International Delicious Food Recipes

Kesehatan Milik Semua [Digg]

Posted: 09 Feb 2010 06:18 AM PST

Informasi Penyakit & Artikel Kesehatan

Swirled Cheesecake Brownies

Posted: 09 Feb 2010 03:05 AM PST



Ingredients :
  • 4 ounces reduced-fat cream cheese (Neufchatel)
  • 1/4 cup sugar
  • 1 large egg
  • 1 tablespoon all-purpose flour
  • 1 tablespoon nonfat plain yogurt
  • 1/2 teaspoon vanilla extract
  • 2/3 cup whole-wheat pastry flour
  • 1/2 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1 egg
  • 2 large egg whites or dried egg whites (see Ingredient note), reconstituted according to package directions
  • 1 1/4 cups packed light brown sugar
  • 1/4 cup canola oil
  • 1/4 cup strong brewed (or prepared instant) coffee or black tea
  • 2 teaspoons vanilla extract

Cooking Directions :
  1. Preheat oven to 350 degrees F. Coat a 7-by-11-inch brownie pan or baking pan with cooking spray.
  2. To prepare topping: Place cream cheese in a small mixing bowl and beat with an electric mixer until smooth and creamy. Add sugar and beat until smooth. Add egg, flour, yogurt and vanilla; beat until well blended.
  3. To prepare brownie layer: Whisk whole-wheat flour, cocoa and salt in a bowl. Place egg, egg whites and brown sugar in a large bowl and beat with the electric mixer on medium speed until smooth. Add oil, coffee (or tea) and vanilla; beat until well blended. Add the dry ingredients and beat on low speed just until well blended, stopping once to scrape down the sides.
  4. Scrape about half of the brownie batter into the prepared pan. Slowly pour the topping evenly on top. Drop the remaining brownie batter in large dollops over the topping. Draw the tip of a sharp knife or skewer through the two batters to create a swirled effect.
  5. Bake the brownies until the top is just firm to the touch, about 20 minutes. Let cool completely in the pan on a wire rack. Coat a knife with cooking spray and cut into 24 bars.
Yield: 24 servings


Still Hungry?
Made with whole-wheat flour, these decadent-tasting brownies have a beautiful marbled cheesecake topping. Cutting them into bite-size pieces helps to keep the calorie count in check.

Notes:
Ingredient Note

Dried egg whites are convenient in recipes like this one because you don't have to figure out what to do with 4 egg yolks. Look for powdered brands like Just Whites in the baking aisle or natural-foods section or fresh pasteurized whites in the dairy case of most supermarkets.

To Make Ahead

The brownies will keep, covered, in the refrigerator for up to 2 days. (Alternatively, bake brownies in an 8 1/2-by-12 1/2 -inch foil pan, wrap well and store in the freezer for up to 3 months.) Bring to room temperature and cut into bars shortly before serving.


Nutrition per serving :
  • Calories: 105 kcal
  • Carbohydrates: 16 g
  • Dietary Fiber: 0 g
  • Fat: 3 g
  • Protein: 2 g
  • Sugars: 13 g

Cupid's Best Brownies

Posted: 09 Feb 2010 03:00 AM PST



Ingredients :
  • 4 (1 ounce) squares BAKER'S Unsweetened Baking Chocolate
  • 3/4 cup butter
  • 2 cups sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 1 cup flour
  • 1 cup coarsely chopped PLANTERS Walnuts
  • 1 cup ready-to-spread vanilla frosting
  • 1/4 cup multi-colored sprinkles

Cooking Directions :
  1. Preheat oven to 350 degrees F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Stir in flour and walnuts until well blended. Spread batter into prepared pan.
  2. Bake 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan.
  3. Lift brownies from pan onto cutting board, using foil handles. Cut into heart shapes using 2-inch cookie cutter. Reserve scraps for snacking or other use. (See Tip.) Decorate heart cutouts with the frosting and sprinkles.
Yield: 24 servings


Still Hungry?
Turn rich brownies into romantic treats by cutting them into heart shapes with a cookie cutter and decorating with melted white chocolate and candies.

Notes:
Size-Wise

Looking for a special treat? One brownie is all that is needed to satisfy that chocolate craving.

Substitute

Substitute 13x9-inch glass baking dish for the baking pan. Prepare brownie batter and bake as directed, reducing oven temperature to 325 degrees F.

Peanut Butter Crunch Brownies

Posted: 09 Feb 2010 02:49 AM PST



Ingredients :
  • 1 (19.5 ounce) package Pillsbury(R) Brownie Classics Traditional Fudge Brownie Mix
  • 1/2 cup vegetable oil
  • 1/4 cup water
  • 2 eggs
  • 3 cups semisweet chocolate chips
  • 1 (14 ounce) package caramels, unwrapped
  • 1/4 cup water
  • 2 cups slightly broken pretzels*
  • 1/4 cup butter or margarine, melted
  • 1 cup powdered sugar
  • 1 (18 ounce) jar crunchy peanut butter
  • 2 cups Reese's(R) Puffs(R) cereal, slightly broken*

Cooking Directions :
  1. Heat oven to 350 degrees F (325 degrees F for dark pan). Grease 13x9-inch pan with cooking spray or shortening.** In large bowl, make brownie mix as directed on box using oil, water and eggs. Stir in 1 cup of the chocolate chips. Spread batter evenly in pan. Bake 28 to 30 minutes. Cool on wire rack while making topping.
  2. In medium microwavable bowl, microwave caramels and water on High 1 minute. Stir; continue to microwave in 15-second increments, stirring after each, until caramels are completely melted and mixture is smooth. Stir in broken pretzels until well coated. Spoon and spread carefully over cooled brownie layer.
  3. In large bowl, mix melted butter and powdered sugar until smooth. Stir in peanut butter. Stir in broken cereal until well blended. Spread or pat over caramel layer.
  4. In small microwavable bowl, microwave remaining 2 cups chocolate chips on High 1 minute. Stir; continue to microwave in 15-second increments, stirring after each, until chocolate is melted. Spread over cereal layer. Refrigerate until chocolate is set and caramel mixture in center is firm, 2 to 3 hours. Let stand at room temperature 10 minutes before cutting. Cut into 6 rows by 4 rows.
Yield: 24 servings


Still Hungry?
This bar is comprised of four delicious layers. Spread the caramel layer to within 1/4 inch of the side of the pan. The bars are easier to remove when the caramel does not touch the side of the pan.

Notes:
*To slightly break pretzels and cereal, place in separate resealable food-storage plastic bags; seal bags and break with rolling pin.

**To easily cut brownies, line pan with foil so foil extends over sides of pan; spray foil with cooking spray. When ready to cut, lift brownies from pan using foil.

Submitted by

Cindy Egersdorfer, Cuyahoga Falls, OH


Nutrition per serving :
  • Calories: 526 kcal
  • Carbohydrates: 63 g
  • Dietary Fiber: 4 g
  • Fat: 29 g
  • Protein: 9 g
  • Sugars: 44 g

Dark Chocolate Sauce

Posted: 09 Feb 2010 02:36 AM PST



Ingredients :
  • 2 1/2 ounces bittersweet chocolate, chopped into 1/4-inch pieces
  • 6 1/2 tablespoons unsweetened cocoa powder
  • 1/3 cup granulated sugar
  • 1/4 teaspoon instant coffee granules
  • 1 cup hot water
  • 1/3 cup dark corn syrup
  • 2 1/2 teaspoons vanilla extract

Cooking Directions :
  1. Combine chocolate, cocoa, sugar and coffee granules in a food processor. Process until finely ground, about 1 minute.
  2. Stir together water and corn syrup in a small saucepan; bring just to a boil over medium-high heat. With the food processor running, add the syrup mixture, then vanilla. Continue processing until the sauce is smooth, scraping down the sides as needed. (The sauce will seem thin, but will thicken during cooling.) Transfer to a container and refrigerate until chilled, at least 2 hours. Stir well before serving; if the sauce seems too thick, stir in a little water.
Yield: 7 servings


Still Hungry?
Dark, glossy and slightly bittersweet, this sauce is both easy to make and a good keeper; serve it right from the refrigerator.

Notes:
Make Ahead Tip

Cover and refrigerate for up to 2 weeks.


Nutrition per serving :
  • Calories: 152 kcal
  • Carbohydrates: 30 g
  • Dietary Fiber: 2 g
  • Fat: 4 g
  • Protein: 1 g
  • Sugars: 19 g

Vanilla Hot Chocolate Mix

Posted: 09 Feb 2010 02:30 AM PST



Ingredients :
  • 4 cups granulated sugar
  • 1/2 vanilla bean, split crosswise (see Cooks' note, below)
  • 1 1/2 pounds high-quality semisweet chocolate, coarsely chopped
  • 8 ounces milk chocolate, coarsely chopped
  • 2 cups unsweetened cocoa powder, preferably Dutch process (see Cooks' note, below)

Cooking Directions :
  1. Place sugar in large bowl. Split half vanilla bean lengthwise, scrape seeds into sugar, and add pod. Work seeds in with your fingers. Cover snugly with plastic wrap and let stand overnight at room temperature.
  2. In food processor fitted with metal blade, process semisweet chocolate and milk chocolate until finely ground, using 4-second pulses. (Process in two batches if necessary.)
  3. Remove pod from sugar. Add ground chocolate and cocoa powder to sugar and whisk to blend.
  4. Store mix airtight at room temperature for up to six months.
  5. To serve: For each serving, heat 8 ounces milk in small saucepan over medium heat until scalded (or microwave 2 1/2 minutes at full power). Whisk in 1/4 to 1/3 cup mix. Serve with unsweetened softly whipped cream or marshmallows.
Yield: 24 servings


Still Hungry?
Nothing beats great hot chocolate. Use the best chocolate you can get your hands on. We love Valrhona, but Lindt and Ghirardelli are also excellent choices. If giving as a gift, transfer the mix to crocks, jars, canisters, or cellophane bags, decorate with ribbons, and attach gift tags with the serving directions.

Notes:
Cooks' notes

Save the other half of the vanilla bean for another use, such as a second batch of vanilla sugar, which keeps indefinitely and can be used in baking, coffee, or simply to sprinkle on fruit or waffles.

Dutch process cocoa has been treated with an alkaline solution, which gives it a darker color and less bitter flavor and makes it dissolve more easily. Droste is a good brand.


Nutrition per serving :
  • Calories: 333 kcal
  • Carbohydrates: 59 g
  • Dietary Fiber: 4 g
  • Fat: 12 g
  • Protein: 3 g
  • Sugars: 52 g

Who's There Meringue Bars

Posted: 09 Feb 2010 02:21 AM PST

Ingredients :
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 cup SPLENDA(R) Sugar Blend for Baking
  • 1/2 cup packed SPLENDA(R) Brown Sugar Blend, divided
  • 1/2 cup butter or margarine, softened
  • 2 large eggs, separated
  • 1 teaspoon vanilla extract
  • 2 cups Nestle (R) Toll House(R) Semi-Sweet Chocolate Morsels, divided
  • 3/4 cup honey-roasted peanuts, divided

Cooking Directions :
  1. Preheat oven to 325 F. Grease 13 x 9-inch baking pan.
  2. Combine flour and baking soda in small bowl. Beat SPLENDA(r) Sugar Blend for Baking, 1/4 cup SPLENDA(r) Brown Sugar Blend and butter in large mixer bowl until creamy. Beat in egg yolks and vanilla extract. Gradually beat in flour mixture until crumbly. Stir in 1 1/2 cups morsels and 1/2 cup nuts. Press dough onto bottom of prepared baking pan.
  3. Beat egg whites in small mixer bowl until soft peaks form. Gradually beat in remaining SPLENDA(r) Brown Sugar Blend until stiff peaks form; spread over dough. Sprinkle with remaining morsels and remaining nuts.
  4. Bake for 35 to 40 minutes or until top is set and lightly browned. Cool in pan on wire rack for 20 minutes. Cut into bars while still warm.
Yield: 36 servings


Still Hungry?
Knock Knock! Chocolate and peanuts await under the deliciously chewy meringue crust of these bars.

Notes:
Note

Exchanges per Serving: 1 Starch, 1 Fat


Nutrition per serving :
  • Calories: 126 kcal
  • Carbohydrates: 15 g
  • Dietary Fiber: 1 g
  • Fat: 6 g
  • Protein: 2 g
  • Sugars: 9 g

No Melt Sundae Pie

Posted: 09 Feb 2010 01:58 AM PST

Ingredients :
  • 15 OREO Chocolate Sandwich Cookies , crushed
  • 3 tablespoons butter, melted
  • 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
  • 1 cup cold milk
  • 1 pkg. (4 serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
  • 2 (1 ounce) squares BAKER'S Semi-Sweet Baking Chocolate, melted
  • 1/3 cup sweetened condensed milk

Cooking Directions :
  1. Mix crumbs and butter; press onto bottom and up side of 9-inch pie plate. Reserve 1/2 cup whipped topping; refrigerate.
  2. Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Gently stir in remaining whipped topping. Spoon into crust. Mix melted chocolate and condensed milk until well blended. Spoon over pie. Cut through chocolate mixture several times with knife for marble effect.
  3. Freeze 6 hours or until firm. Remove pie from freezer 15 min. before serving. Top with reserved whipped topping. Garnish with maraschino cherry, if desired.
Yield: 10 servings


Still Hungry?
This delicious pie tastes just like an ice cream sundae!

Notes:
Size-Wise

Cool off after an outdoor activity this summer with a serving of this frosty treat!

Substitute

Prepare as directed, using Reduced Fat OREO Chocolate Sandwich Cookies, margarine, COOL WHIP LITE Whipped Topping, fat free milk and JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling.

Chocolate Toffee Diamonds

Posted: 09 Feb 2010 01:43 AM PST

Ingredients :
  • 1 cup unsalted butter, softened
  • 1 cup packed brown sugar
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 12 ounces fine-quality bittersweet chocolate (not unsweetened), finely chopped
  • 1 1/4 cups walnuts, toasted and coarsely chopped

Cooking Directions :
  1. Preheat oven to 350F.
  2. Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer (preferably fitted with paddle attachment) or 6 minutes with a handheld. Beat in yolk and vanilla, then add flour and salt and mix at low speed until just combined.
  3. Spread batter evenly with offset spatula in a greased 15 1/2- by 10 1/2- by 1-inch baking pan and bake in middle of oven until top puffs slightly and is firm to the touch and edges pull away from sides of pan, 20 to 25 minutes (watch carefully toward end of baking; cookie base can burn easily).
  4. While cookie base is baking, melt chocolate in a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring occasionally, until smooth, then remove top of double boiler or bowl from heat.
  5. Spread chocolate over warm cookie base and immediately sprinkle with walnuts. Cool completely in pan on a rack, then cut into 2-inch diamonds or squares. Chill in pan until chocolate is firm, about 15 minutes.
Yield: 48 servings


Still Hungry?
Notes:
Cook's note

Cookies keep, layered between sheets of wax paper or parchment paper, chilled in an airtight container 2 weeks.


Nutrition per serving :
  • Calories: 131 kcal
  • Carbohydrates: 12 g
  • Dietary Fiber: 0 g
  • Fat: 8 g
  • Protein: 1 g
  • Sugars: 7 g

Chocolate Bark with Pistachios and Dried Cherries

Posted: 09 Feb 2010 01:28 AM PST



Ingredients :
  • 3/4 cup roasted, shelled pistachios, coarsely chopped
  • 3/4 cup dried cherries or dried cranberries
  • 1 teaspoon freshly grated orange zest
  • 24 ounces bittersweet chocolate, finely chopped, divided

Cooking Directions :
  1. Line the bottom and sides of a jelly-roll pan or baking sheet with foil. (Take care to avoid wrinkles.) Toss pistachios with cherries (or cranberries) in a medium bowl. Divide the mixture in half; stir orange zest into 1 portion.
  2. Melt 18 ounces chocolate in a double boiler over hot water. (Alternatively, microwave on low in 30-second bursts.) Stir often with a rubber spatula so it melts evenly.
  3. Remove the top pan and wipe dry (or remove the bowl from the microwave). Stir in the remaining 6 ounces chocolate, in 2 additions, until thoroughly melted and smooth.
  4. Add the pistachio mixture containing the orange zest to the chocolate; stir to mix well. Working quickly, scrape the chocolate onto the prepared pan, spreading it to an even 1/4-inch thickness with a rubber spatula. Sprinkle the remaining pistachio mixture on top; gently press it into the chocolate with your fingertips. Refrigerate, uncovered, just until set, about 20 minutes.
  5. Invert the pan onto a large cutting board. Remove the pan and peel off the foil. Using the tip of a sharp knife, score the chocolate lengthwise with 6 parallel lines. Break bark along the score lines. Break the strips of bark into 2- to 3-inch chunks.
Yield: 48 servings


Still Hungry?
With the news that dark chocolate contains some healthful properties, there is a better excuse than ever to indulge during the holiday season. Specks of green pistachios and red dried cherries in this chocolate confection make for a festive holiday gift.

Notes:
MAKE AHEAD TIP

Store in an airtight container in the refrigerator for up to 2 weeks.


Nutrition per serving :
  • Calories: 97 kcal
  • Carbohydrates: 10 g
  • Dietary Fiber: 1 g
  • Fat: 5 g
  • Protein: 1 g
  • Sugars: 7 g

Chocolate and Coconut Cream Fondue

Posted: 09 Feb 2010 01:01 AM PST



Ingredients :
  • 1 (15 ounce) can sweetened cream of coconut (such as Coco Lopez)
  • 12 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
  • 1/4 cup whipping cream
  • 1/4 teaspoon coconut extract

Cooking Directions :
  1. Combine sweetened cream of coconut and 12 ounces chocolate in heavy large saucepan. Stir mixture over very low heat until chocolate melts and mixture is smooth. Stir in whipping cream and extract. (Fondue can be prepared 8 hours ahead. Cover; store at room temperature. Stir over low heat to rewarm before serving.)
  2. Transfer mixture to fondue pot. Place over candle or canned heat burner. Serve with fruit for dipping.
Yield: 8 servings


Still Hungry?
Biscotti would be great for dipping, too.

Notes:
Serve with

Assorted fresh fruit (such as whole strawberries, 1-inch-thick slices banana, 1-inch cubes peeled cored pineapple, and tangerine segments)


Nutrition per serving :
  • Calories: 386 kcal
  • Carbohydrates: 29 g
  • Dietary Fiber: 4 g
  • Fat: 28 g
  • Protein: 4 g
  • Sugars: 23 g

Chocolate Walnut Coconut Bars

Posted: 09 Feb 2010 12:56 AM PST

Ingredients :
  • 11 whole HONEY MAID Honey Grahams, crushed
  • 1/4 cup butter or margarine, melted
  • 1 (8 ounce) package BAKER'S Semi-Sweet Baking Chocolate, chopped
  • 1 1/2 cups BAKER'S ANGEL FLAKE Coconut
  • 1/2 cup PLANTERS Walnut Pieces
  • 1/2 cup raisins
  • 1 (14 ounce) can sweetened condensed milk

Cooking Directions :
  1. Preheat oven to 350 degrees F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix graham crumbs and butter; press firmly onto bottom of prepared pan.
  2. Sprinkle chocolate, coconut, walnuts and raisins over crust. Pour condensed milk evenly over ingredients in pan.
  3. Bake 25 to 30 min. or until lightly browned. Cool in pan. Lift dessert from pan using foil handles. Cut into 32 bars to serve.
Yield: 32 servings


Still Hungry?
A graham cracker crust is topped with chocolate chunks, coconut, walnuts and raisins and sweetened condensed milk then baked for easy, yummy cookie bars.

Notes:
Great Substitute

Substitute 1/2 cup dried cranberries or dried mixed fruit bits for the raisins.

Cooking Know-How

Sweetened condensed milk is a canned sweetened milk product. This thick milk is used for desserts and candy. It should not be confused with evaporated milk.

CHIPS AHOY(R) Cookies and Milk Dessert

Posted: 09 Feb 2010 12:21 AM PST



Ingredients :
  • 3/4 cup milk
  • 1 pkg. (4 serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
  • 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed
  • 27 CHIPS AHOY! Real Chocolate Chip Cookies, divided

Cooking Directions :
  1. Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Gently stir in whipped topping.
  2. Arrange 9 of the cookies in single layer on bottom of 8-inch square dish; top with 1/3 of the pudding mixture. Repeat layers 2 times; cover.
  3. Refrigerate several hours or overnight.
Yield: 9 servings


Still Hungry?
Notes:
Special Extra

Garnish with chocolate sauce and/or chopped additional CHIPS AHOY! Cookies just before serving.

BAKER'S(R) ONE BOWL Chocolate Fudge

Posted: 09 Feb 2010 12:14 AM PST



Ingredients :
  • 2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate
  • 1 (14 ounce) can sweetened condensed milk
  • 2 teaspoons vanilla
  • 1 cup chopped PLANTERS Walnuts

Cooking Directions :
  1. Line 8-inch square pan with foil, with ends of foil extending over sides of pan. Set aside. Microwave chocolate and milk in large microwaveable bowl on HIGH 2 to 3 min. or until chocolate is almost melted, stirring after 2 min. Stir until chocolate is completely melted. Blend in vanilla. Stir in walnuts.
  2. Spread into prepared pan.
  3. Refrigerate 2 hours or until firm. Lift fudge from pan, using foil handles. Cut into 48 pieces.
Yield: 24 servings


Still Hungry?
Notes:
Substitute

Substitute toasted BAKER'S ANGEL FLAKE Coconut for the chopped walnuts.

Size-Wise

A portion, 2 pieces, is all that is needed to provide big chocolate flavor.


Nutrition per serving :
  • Calories: 148 kcal
  • Carbohydrates: 19 g
  • Dietary Fiber: 1 g
  • Fat: 7 g
  • Protein: 2 g
  • Sugars: 18 g

Chocolate-Peanut Butter Truffles

Posted: 09 Feb 2010 12:10 AM PST



Ingredients :
  • 8 (1 ounce) squares BAKER'S Semi-Sweet Baking Chocolate
  • 1/2 cup peanut butter
  • 1 (8 ounce) tub COOL WHIP or COOL WHIP Extra Creamy Whipped Topping, thawed
  • Suggested coatings, such as powdered sugar, unsweetened cocoa, finely chopped PLANTERS COCKTAIL Peanuts, multi-colored sprinkles, BAKER'S ANGEL FLAKE Coconut, finely crushed NABISCO Cookies or grated BAKER'S Semi-Sweet Baking Chocolate

Cooking Directions :
  1. Microwave chocolate in large microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring every 30 sec. Stir until chocolate is completely melted.
  2. Add peanut butter; stir until well blended. Cool to room temperature. Gently stir in whipped topping. Refrigerate 2 hours.
  3. Scoop truffle mixture with melon baller or teaspoon, then roll into 1-inch balls. Roll in suggested coatings. Store in tightly covered container in refrigerator.
Yield: 18 servings


Still Hungry?
Notes:
Size-Wise

Chocolate-Peanut Butter Truffles are rolled in a variety of coatings for a sweet treat that is perfect for gift giving or for serving on a special occasion.

Variation - Easy Truffle Squares

Line 8-inch square pan with foil, with ends of foil extending over sides of pan. Prepare truffle mixture as directed. Spread into prepared pan. Refrigerate 1 hour. Lift truffle mixture out of pan onto cutting board, using foil handles; cut into 1-inch squares. Press squares in suggested coatings, turning to evenly coat all sides. Makes 16 servings, 4 squares each.

Chocolate Cognac Truffle Tartlets

Posted: 08 Feb 2010 11:46 PM PST



Ingredients :
  • 1 cup all-purpose flour
  • 6 tablespoons unsweetened cocoa powder
  • 1 pinch salt
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup packed golden brown sugar
  • 1 1/2 teaspoons vanilla extract
  • 1 1/4 cups whipping cream
  • 2 tablespoons unsalted butter
  • 10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
  • 3 tablespoons Cognac or brandy
  • 2/3 cup finely chopped toasted pecans
  • Unsweetened cocoa powder

Cooking Directions :
  1. For crust: Mix first 3 ingredients in small bowl. Using electric mixer, beat butter, brown sugar and vanilla in medium bowl until creamy. Add flour mixture and stir with fork until coarse crumbs form. Gather dough into ball; flatten into disk. Wrap in plastic; chill until beginning to firm, about 20 minutes.
  2. Divide dough into 4 equal pieces. Press 1 dough piece evenly over bottom and up sides of each 4 1/2-inch-diameter tartlet pan with removable bottom. Freeze 20 minutes.
  3. Meanwhile, preheat oven to 350 degrees F. Line crusts with foil; fill with dried beans or pie weights. Bake crusts until set, about 20 minutes. Remove foil and beans (some crust may stick to foil). Bake until crusts feel dry, about 5 minutes longer. Transfer to rack; cool completely.
  4. For filling and truffles: Combine cream and butter in medium saucepan. Stir over low heat until butter melts. Add chocolate; stir until melted. Whisk in Cognac. Cool filling 15 minutes.
  5. Spoon enough filling into each crust to fill (about 1/2 cup for each); reserve remaining filling. Refrigerate tartlets and remaining filling overnight.
  6. Line small baking sheet with foil. Form remaining filling into balls, using generous rounded 1/2 teaspoonful for each. Place on prepared sheet. Freeze 15 minutes. Roll each truffle in chopped pecans, coating completely. Freeze until truffles are firm, about 1 hour.
  7. Let tartlets stand at room temperature 15 minutes. Place paper in lattice pattern atop 1 tartlet. Sift cocoa over. Remove strips. Repeat with remaining tartlets. Garnish each with 3 truffles.
Yield: 4 servings


Still Hungry?
The recipe makes about 36 truffles; 12 are used for the tartlets. The extras can be kept frozen for other special occasions. Start this recipe the day before serving the tartlets.

Notes:
Special Equipment

4 1/2-inch-wide by 5-inch-long paper strips.


Nutrition per serving :
  • Calories: 1315 kcal
  • Carbohydrates: 100 g
  • Dietary Fiber: 11 g
  • Fat: 95 g
  • Protein: 13 g
  • Sugars: 61 g

Cream Cheese Brownie Pie

Posted: 08 Feb 2010 11:42 PM PST



Ingredients :
  • 1 (15 ounce) box Pillsbury(R) refrigerated pie crust, softened as directed on box
  • 1 (8 ounce) package cream cheese, softened
  • 3 tablespoons sugar
  • 1 teaspoon vanilla
  • 3 eggs
  • 1 (15.1 ounce) box Pillsbury(R) fudge supreme hot fudge swirl premium brownie mix
  • 1/4 cup vegetable oil
  • 2 tablespoons water
  • 1/2 cup chopped pecans

Cooking Directions :
  1. Heat oven to 350 degrees F. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.
  2. In medium bowl with electric mixer, beat cream cheese, sugar, vanilla and 1 of the eggs on medium speed until smooth; set aside.
  3. Reserve hot fudge packet from brownie mix for topping. In large bowl, beat brownie mix, oil, 1 tablespoon of the water and remaining 2 eggs 50 strokes with spoon.
  4. Spread 1/2 cup brownie mixture in bottom of crust-lined pan. Spoon and carefully spread cream cheese mixture over brownie layer. Top with remaining brownie mixture; spread evenly. Sprinkle with pecans.
  5. Bake 40 to 50 minutes or until center is puffed and crust is golden brown. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning (pie may have cracks on surface).
  6. In small microwavable bowl, microwave hot fudge from packet on High 30 seconds. Stir in remaining tablespoon water. Drizzle fudge over top of pie. Cool completely, about 3 hours. Store in refrigerator.
Yield: 8 servings


Still Hungry?
This fudgy top-prize winning dessert needs nothing more than an ice-cold glass of milk to make a perfect ending to any meal. Submitted by Roberta Sonefeld of Hopkins, SC for Bake-Off Contest 39, 2000.

Notes:
High Altitude (3500-6500 ft)

Add 3 tablespoons flour to dry brownie mix. Bake as directed above.


Nutrition per serving :
  • Calories: 1315 kcal
  • Carbohydrates: 100 g
  • Dietary Fiber: 11 g
  • Fat: 95 g
  • Protein: 13 g
  • Sugars: 61 g

Bev's Chocolate Chip Cookies

Posted: 08 Feb 2010 11:35 PM PST



Ingredients :
  • 3/4 cup rolled oats
  • 1 cup whole-wheat flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup butter, softened
  • 1/4 cup canola oil
  • 1/3 cup granulated sugar
  • 1/3 cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips

Cooking Directions :
  1. Preheat oven to 350 degrees F. Coat 2 baking sheets with cooking spray.
  2. Grind oats in a blender or food processor. Transfer to a medium bowl and stir in flour, baking soda and salt. Beat butter in a large bowl with an electric mixer until fluffy. Add oil, granulated sugar, brown sugar, egg and vanilla; beat until smooth and creamy. With the mixer running, add the dry ingredients, beating on low speed until just combined. Stir in chocolate chips.
  3. Drop the dough by heaping teaspoonfuls, at least 1 inch apart, onto the prepared baking sheets. Bake cookies, 1 sheet at a time, until firm around the edges and golden on top, about 15 minutes. Cool the cookies for 2 minutes on the baking sheets, then transfer to wire racks to cool completely.
Yield: 30 servings


Still Hungry?
Eating Well reader Beverley Rosenber of Santa Barbara, California, contributed this recipe to our Kitchen to Kitchen department. She updated a favorite treat by cutting back on sugar and incorporating whole grains.

Notes:
To make ahead

The cookies will keep in an airtight container for up to 3 days or in the freezer for up to 2 months.


Nutrition per serving :
  • Calories: 98 kcal
  • Carbohydrates: 12 g
  • Dietary Fiber: 1 g
  • Fat: 5 g
  • Protein: 1 g
  • Sugars: 7 g

CHIPS AHOY!(R) Chocolate Pie

Posted: 08 Feb 2010 11:29 PM PST



Ingredients :
  • 16 CHIPS AHOY! Real Chocolate Chip Cookies
  • 1/3 cup butter, melted
  • 1 1/2 cups cold milk
  • 1 pkg. (4 serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
  • 2 cups thawed COOL WHIP LITE Whipped Topping

Cooking Directions :
  1. Crush cookies in resealable plastic bag until fine crumbs form. Mix 1-1/2 cups of the crumbs with butter; press firmly onto bottom and up side of 9-in. pie plate to form crust. Reserve remaining crumbs for later use.
  2. Add milk to pudding mix in a medium bowl; beat with wire whisk 2 min. Gently stir in whipped topping.
  3. Spoon into crust. Refrigerate 30 min. or until set. Top with reserved cookie crumbs just before serving.
Yield: 8 servings


Nutrition per serving :
  • Calories: 197 kcal
  • Carbohydrates: 16 g
  • Dietary Fiber: 0 g
  • Fat: 13 g
  • Protein: 2 g
  • Sugars: 8 g

Double-Chocolate Truffle Dessert

Posted: 08 Feb 2010 11:24 PM PST



Ingredients :
  • 12 (1 ounce) squares BAKER'S Semi-Sweet Baking Chocolate
  • 4 (1 ounce) squares BAKER'S Unsweetened Baking Chocolate
  • 1/2 cup butter or margarine
  • 1/2 cup corn syrup
  • 1 teaspoon vanilla
  • 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
  • 1 (10 ounce) package frozen strawberries, thawed, pureed
  • 12 small fresh strawberries

Cooking Directions :
  1. Line 8x4-inch loaf pan with plastic wrap. Microwave chocolates, butter and corn syrup in medium microwaveable bowl on HIGH 2-1/2 min. or until chocolates and butter are completely melted, stirring after 1-1/2 min. Cool completely. Stir in vanilla; cover. Refrigerate 30 min. or until thickened.
  2. Remove 1/2 cup of the whipped topping; place in small bowl. Cover and refrigerate for later use. Gradually add remaining whipped topping to chocolate mixture, stirring constantly until well blended. Spoon into prepared pan.
  3. Refrigerate 3 hours or freeze 1 hour. Unmold onto serving plate; remove plastic wrap. Let stand 15 min. Top with reserved 1/2 cup whipped topping. Cut into 12 slices. Place 1 slice on each of 12 dessert plates; top each with 2 Tbsp. of the pureed strawberries and 1 fresh strawberry. Store leftover dessert in refrigerator or freezer.
Yield: 12 servings


Still Hungry?
Notes:
How to Make Individual Desserts

Prepare as directed, spooning chocolate mixture evenly into 18 paper-lined medium muffin cups. Remove paper liners before serving. Makes 18 servings, 1 dessert cup each.
Posted by tHe InfosHunter at 4:13 AM

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