בסיעתא דשמיא


♥Life's so sweet, you deserve a treat♥

♥This Kitchen is seasoned with love♥

♥Meals and memories are made here♥

♥God blesses this kitchen but He doesn’t clean it♥

Monday, June 27, 2011

Peach Upside-Down Cake

3 cups thinly sliced peeled peaches (about 1 1/2 pounds)
or 2 cans peach slices in syrup
1 tablespoon sugar
1 teaspoon cornstarch
1 teaspoon lemon juice
Cooking spray
2/3 cup sugar
1/4 cup butter, softened
2 teaspoons grated lemon rind
1 teaspoon vanilla extract
1 large egg
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
3/4 cup low-fat buttermilk
2 1/4 cups vanilla fat-free frozen yogurt
6 tablespoons fat-free caramel sundae syrup, warmed

Preheat oven to 350°.

Combine the first 4 ingredients in a bowl. Spoon into a 9-inch round cake pan coated with cooking spray.

Place 2/3 cup sugar and next 4 ingredients (2/3 cup sugar through egg) in a large bowl; beat with a mixer at medium speed until well blended (for about 5 minutes).

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring well with a whisk.

Add the flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture; mix after each addition.

Spoon batter over peach mixture in pan. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool for 10 minutes in pan on a wire rack. Place a plate upside down on top of cake, and invert onto plate. Serve warm with frozen yogurt and the caramel syrup.

Mochaccino Layer Cupcakes

Makes 12

1 cup (250 mL) sugar
2/3 cup (160 mL) cocoa powder
1-1/4 cups (310 mL) whipping cream
1/4 cup (60 mL) brewed coffee or water
1 egg
1-1/3 cups (330 mL) all-purpose flour
1/2 tsp (2 mL) baking powder
1/2 tsp (2 mL) baking soda
1/4 tsp (1 mL) salt
Mocha Frosting:
2/3 cup (160 mL) Semisweet chocolate chips
2 tbsp (30 mL) brewed coffee or 1 tbsp (15 mL) vanilla extract
Pinch ground cinnamon
1-1/4 cups (310 mL) Real whipping cream, divided
Cinnamon hearts (optional)

Preheat oven to 350 °F (180 °C). Line a 12-cup muffin pan with large-size paper liners.

In a large bowl, whisk together sugar and cocoa. Gradually whisk in cream until blended; whisk in coffee and egg. Without stirring, add flour, baking powder, baking soda and salt; stir until batter is smooth and blended.

Spoon into prepared muffin cups. Bake for about 25 minutes or until tops spring back when lightly touched. Let cool completely.

Mocha Frosting:
In a heatproof bowl set over a saucepan of hot, not boiling water, melt chocolate chips with coffee, cinnamon and 1 tbsp of the cream; stir until smooth. Let cool slightly.

In a large, chilled bowl, whip remaining cream to soft peaks. Fold one-quarter into chocolate mixture until blended; beat chocolate mixture into remaining cream. Chill until stiff.

Peel paper from cupcakes; cut each cake in half crosswise. With a spatula or piping bag, spread or pipe frosting over bottom cake layers. Top with cake tops and decorate with remaining frosting and cinnamon hearts (optional).

Recipe adapted from dairygoodness ca

Jelly Fruit Trifle

Serves 8

½ cup two fruits, tinned fruit
60g butter cake (ready made), cut into 1cm cubes
30g strawberry jelly crystals
1 cup (250ml) water
30g lime jelly crystals
½ cup (125ml) pouring custard
shaved chocolate, to garnish

Combine stewed fruit and chopped butter cake into a small mixing bowl. Spoon half of the mixture into the bottom of 8 parfait glasses (tall glasses).

Pour strawberry jelly crystals into a small jug and combine with half of the water, stir well until all the jelly crystals are disolved. Pour jelly into the parfait glasses and chill in the refrigerator for 30 minutes.

After the strawberry jelly has set repeat the above process with green jelly and chill for another 30 minutes.

Finally pour custard over cooled jelly for a layered effect and garnish with shaved chocolate.

Recipe adapted from

Mint Chocolate Brownies


1 cup butter, cubed
4 squares (1 ounce each) bittersweet chocolate, chopped
4 eggs
2 cups sugar
2 teaspoons vanilla extract
1 1/2 cup all-purpose flour
1 cup double dark chocolate chips or semisweet chocolate chips
1/2 cup chopped walnuts
4 squares (1 ounce each) white baking chocolate, chopped
1/4 cup refrigerated Irish creme nondairy creamer
1 cup heavy whipping cream
15 mint chocolate candies, chopped
12 squares (1 ounce each) bittersweet chocolate, chopped
1 cup heavy whipping cream
2 tablespoons butter
mint chocolate candies, halved, optional garnish

Make the brownies: In a saucepan over low heat, melt butter and bittersweet chocolate; cool slightly.

In a bowl, beat eggs, sugar and vanilla. Stir in chocolate mixture. Gradually add flour until blended. Stir in chips and walnuts. Spread into a greased 13-in. x 9-in. baking pan.

Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool on a wire rack.

Make filling: In a small saucepan, combine white chocolate and creamer. Cook and stir over low heat until smooth; remove from the heat. Refrigerate for 30-40 minutes or until chilled.

In a mixing bowl, beat cream until soft peaks form; fold into white chocolate mixture. Beat on medium speed until stiff peaks form, about 4 minutes. Fold in chopped candies. Spread over brownies. Cover and refrigerate.

Make the icing: In a small saucepan, combine bittersweet chocolate and cream. Cook and stir over low heat until chocolate is melted and smooth; remove from the heat. Stir in butter until melted. Cool to room temperature. Carefully spread over filling.

Cover and refrigerate for 1 hour or until icing is set. Cut into bars. Garnish with additional candies if desired. Store in the refrigerator.

Maple Mousse

Serves 6

9g(4 sheets)gelatine
4 eggs, seperated
250ml maple syrup
5ml cream of tartar
500ml whipped cream
60ml cold water

Soften gelatine in cold water.

Beat egg yolks until frothy. Add maple syrup to the egg yolks. Mix well.Add gelatine.

Pour into saucepan. Let cook over very low heat, stirring constantly , for about 10 minutes until it becomes quite thick. Allow to cool.

Beat egg whites with cream of tartar and beat until stiff peaks form. Fold the egg yolks mixture and the egg whites together.

Add the whipped cream and fold delicately. Pour into dessert cups. Place in refrigerator until chilled. Serve.

Fresh Fruit Mini Pizza

dinner rolls, thawed to room temperature
8 ounces strawberry cream cheese spread
1 cup cool whip 1 cup cool whip
fresh fruit as desired

1.Spray counter lightly with non-stick cooking spray.

Flatten dinner rolls into 4-inch circles. Place on a sprayed baking sheet and poke with a fork several times to prevent bubbles from forming.

Bake at 350 for 10-15 minutes or until nicely browned. Remove from oven and cool completely.

Combine cream cheese and cool whip until smooth. Spread each crust with 1-2 tablespoons cream cheese mixture. Top with your favorite fresh fruits.

Chocolate Drizzled Cherry Bars

Yields 3 dozen

2 cups all-purpose flour
2 cups quick-cooking oats
1-1/2 cups sugar
1-1/4 cups butter, softened
1 can (21 ounces) cherry pie filling
1 teaspoon almond extract
1/4 cup semisweet chocolate chips
3/4 teaspoon shortening

In a large bowl, combine the flour, oats, sugar and butter until crumbly. Set aside 1-1/2 cups for topping. Press remaining crumb mixture into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 15-18 minutes or until edges begin to brown.

In a small bowl, combine pie filling and extract; carefully spread over crust. Sprinkle with reserved crumb mixture. Bake 20-25 minutes longer or until edges and topping are lightly browned.

In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over warm bars. Cool completely on a wire rack.

Cinnamon Fudge

3 cups granulated sugar
3/4 cup butter
2/3 cup evaporated milk
10 ounces cinnamon chips
7 ounces marshmallow creme
2 teaspoons vanilla

Line a 9X13" pan with foil then coat with cooking spray.

In a heavy bottom 3 quart sauce pan, combine sugar, butter, and milk. Bring to a rolling boil over medium heat, stirring constantly. Keep stirring and boil for 5 minutes.

Remove from heat and stir in the cinnamon chips until melted. Add marshmallow creme and vanilla then beat until blended.

Carefully pour mixture into the prepared dish. Let cool to room temperature then gently lift out of the pan and place on a cutting board. Cut into squares.