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Did you know May is National Strawberry Month?
Did you know May is National Strawberry Month?
How to Pave, Put, and Plan all your Strawberry Recipes into Your Healthy Eating lifestyle
If you love strawberries, then you know that nothing compares in texture or flavor to a red, ripe succulent strawberry!
Some Strawberry Facts:
* Strawberries were originally called “Strewberries”. They were called this due to the way the berries seem to be just strewn about the leaves of the plant.
* Eight strawberries provide 140 percent of the recommended daily intake of Vitamin C.
* Strawberries are the first fruit to ripen in the spring.
* One cup of strawberries has just 55 calories.
* The strawberry is the only fruit with the seeds (on average, 200) on the outside of the fruit.
* Strawberries are grown in every state in the United States and every province of Canada.
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Strawberry Blossoms
12 large, fresh strawberries, rinsed
1 – 3 oz pkg light cream cheese, softened
2 tbsp powdered sugar
1 tbsp light sour cream
Remove stems from strawberries to form a flat base. Place berries on cutting surface, pointed end facing up. With a sharp knife, carefully slice each berry in half vertically to within a 1/4 inch of base. Cut each half into three wedges to form 6 petals. (Don’t slice through the base.) Pull petals apart slightly.
In a small bowl, combine light cream cheese, powdered sugar and light sour cream; beat until light and fluffy. With a pastry bag and star tip or small spoon, fill strawberries with light cream cheese mixture.
Note: A zipper sandwich bag can be used instead of a pastry bag by filling with light cream cheese mixture and squeezing out excess air before sealing. Carefully cut one corner off of the bottom of the bag.
Variation: Use strawberry flavored light cream cheese for added sweetness.
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Strawberry Leather
3 cups fresh strawberries *
1 Tbsp. lemon juice
1 Tbsp. light corn syrup
Place strawberries in a blender and process until smooth. Measure 2 cups of strawberry puree. Stir in lemon juice and light corn syrup. Line a 15×10 inch jellyroll pan with heavy-duty plastic wrap and tape plastic wrap to the pan at the corners. Pour strawberry mixture in prepared pan and spread thin, leaving 1 inch on all sides. You can adjust this to fit your dehydrator or another pan, be sure it is spread thin on the pan. Dry in an oven at 150 or a dehydrator for 7-8 hours or until surface is no longer sticky. Remove leather from pan while still warm and roll up jellyroll fashion. Cut into logs and wrap in plastic wrap. Make five 2 inch logs
* Any other fruit may be used in place of the strawberries.
Recipe courtesy of Tawra Kellam of Not Just Beans http://www.notjustbeans.com
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Layered Strawberry Cake
1 cup skim milk
1/4 cup I can’t believe it’s not butter or light margarine
1 1/2 cups stevia
1 tsp vanilla
1 whole egg and three egg whites
1 3/4 cups flour
3 tsp baking powder
dash salt
2-8 oz pkgs light cream cheese, room temperature
1/2 cup powdered sugar
1 pint light whipping cream
red food coloring (if desired)
1 pint of fresh strawberries, cleaned and sliced
Heat skim milk in a saucepan until boiling, add I can’t believe it’s not butter and set aside. In a bowl blend stevia, vanilla and egg whites and whole egg, beat at high speed until mixture is very light and fluffy. In another bowl, mix flour, baking powder and sea salt, add egg mixture, then add skim milk mixture, mixing well after each addition. Pour batter into a well greased and floured springform pan. Bake at 350 degrees for 55 to 60 minutes, or until toothpick inserted into center of cake comes out clean. Cool slightly and remove from pan. Let cool completely then cut cake into three even layers. Brush away any loose crumbs. Whip the cream cheese until very smooth, beat in the powdered sugar and whipping cream, until mixture is creamy and fluffy. You may add a few drops of food coloring if desired to tint frosting. Spread frosting between each layer, place sliced strawberries on each layer. Then spread remaining frosting on top and sides of assembled cake. Garnish with strawberries on top and on sides.
~*~
Strawberries ‘n’ Cream Pizza
1-1/2 cup flour
1/2 cup I can’t believe it’s not butter or margarine, cold and sliced
1 cup chopped pecans
3 chocolate sugar free toffee candy bars
1 8-oz. package light cream cheese, softened
1 cup powdered sugar
1 qt. fresh strawberries, hulled and halved lengthwise
Frozen light whipped cream topping, thawed
Preheat oven to 350 degrees. In a large bowl, combine flour, I can’t believe it’s not butter, and nuts; mix until blended. Press mixture on bottom of 12-inch pizza pan. Bake 10 minutes. Immediately sprinkle hot crust with sugar free toffee, distributing evenly over crust. Set aside to cool. Combine light cream cheese and powdered sugar; beat until blended and smooth. Spread evenly over cooled crust to within 1/2-inch of crust edge. Arrange strawberries, cut-side down, in circular rows over cheese mixture. Decorate top of pizza with light whipped cream. Sprinkle with crushed pecans if desired. Makes 8-12 servings.
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Strawberry Squares
1 cup flour
1/2 cup crushed pecans or walnuts
1/4 cup packed brown sugar or stevia
1/2 cup I can’t believe it’s not butter or margarine, melted
1 1/2 cups light whipping cream
2 cups sliced, hulled fresh strawberries
1 cup stevia
2 tablespoons lemon juice
For crust, in a bowl combine flour, nuts and brown sugar or stevia. Add melted I can’t believe it’s not butter. Toss to combine. Spread in a shallow baking pan. Bake at 350 degrees for 20 minutes or until golden, stirring occasionally. Spread 2/3 of the crust mixture in a 13x9x2 pan. Set aside.
In a mixing bowl, beat 1/2 cup of the light whipping cream until soft peaks form. Add the strawberries, sugar or stevia and lemon juice. Beat mixture well. In another bowl, beat the remaining 1 cup light whipping cream until stiff peaks form. Fold into the strawberry mixture.
Transfer to prepared pan. Top with remaining crust mixture. Cover and freeze for at least 6 hours. Let stand at room temperature for 15 minutes before serving.
Makes 9-12 servings.
Garnish with additional berries if you wish.
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Strawberry Salad <P
>4 cups torn salad greens
1 cup watercress
1 cup sliced, hulled strawberries
1/2 half of a small red onion, thinly sliced
Poppy seed Dressing (homemade or bought)
Edible flowers such as nasturtiums or chive blossoms
In a salad bowl, place greens, watercress, strawberries onion. Top with dressing and toss to coat. Garnish with edible flowers. Chive blossoms and nasturtiums are peppery in taste. If they are not available to you, fresh mint can be used for garnish.
Caution: Be sure that all herbs and blossoms are free of pesticides.
~*~
Strawberry Salsa
2 tablespoons virgin oliveoil
2 tablespoons lime juice
2 tablespoons red wine vinegar
2 tablespoons fresh chopped mint leaves
2-3 tablespoons fresh chopped cilantro
1 jalapeno pepper, seeded and minced
1/4 tsp. sea salt
1 pint strawberries, hulled and chopped
1/4 cup diced pineapple
1/2 cup chopped sweet onion
Combine oil, lime juice, vinegar, mint, cilantro, jalapeno, pepper and salt in medium bowl. Toss in strawberries, pineapple and onion. Serve over grilled chicken or pork.
Makes 2 1/2 cups.
~*~
Strawberry Muffins
2 1/2 cups all-purpose flour
2/3 cup sugar or stevia
1 tsp baking soda
3/4 tsp sea salt
1 1/2 cup fresh strawberries, sliced
1 cup skim milk, *see note
1/3 cup margarine or I can’t believe it’s not butter, melted
1 1/4 tsp vanilla extract
1 egg, lightly beaten
1 egg white, lightly beaten
canola oil cooking spray
1 1/2 tbsp stevia
*note: add 1 tbsp vinegar or lemon juice to the milk, let sit for 5 minutes. Or substitute nonfat buttermilk.
Combine flour and next 4 ingredients in a large bowl, and stir well. Add fresh strawberries; stir well, and make a well in center of mixture. Combine buttermilk and next 4 ingredients; stir well. Add to dry ingredients, stirring just until moistened.
Divide batter evenly among 18 muffin cups coated with cooking spray; sprinkle 1-1/2 tbsp sugar evenly over muffins. Bake at 350 for 25 minutes or until toothpick inserted in center comes out clean. Remove from pans immediately; let cool on a wire rack.
18 servings.
Enjoy your Healthy version of Strawberry treats!
By, Natalie Pyles
Fitness & Weight loss Expert, Author, NSA Speaker
Who I Am
Hello, my name is Natalie Pyles. I am a Local Fitness & Nutritional Expert. I have over 16 years of experience in both the Health and Fitness Industry. I’d like to share my Personal story of overcoming my battles with weight loss that began as an early adolescent. I struggled from the ages of 13-18, I realized that I had a severe problem and decided then and there to take action.
I Conquered Weight Loss
I hired a Personal Trainer and Licensed Nutritionist, like myself, and the rest is history. Basically, I learned at an early age, there is no quick fix… only hard work, perseverance, and committment to a healthier lifestyle will guarantee results. I quit looking for the magic solution and got educated.
How Can I Help You
I am now the owner of Fitness Elements & Associates. I want to help You realize your true Fitness Potential and levels of Optimal Health. I have committed my life to to helping others achieve the success that I have found through Fitness and Nutrition. If you have the desire and the will… together we can make your dreams a reality. You deserve to know the truth; what you are capable of and really can achieve.
I look forward to hearing your story, so in the years to come you can pay it forward. Call me today for your Free Fitness and Nutritional Consultation!
Sincerely Your Friend in Fitness,
Natalie Pyles
Owner, Fitness Elements & Associates LLC.
Phone: 1-800-681-9894 or Fax 623-399-4199
www.Myfitnesselements.com
FitnessElementsAssociates@yahoo.com
Please visit my blogs at www.bigheadmagicmad.blogspot.com fondant cake and swiss meringue buttercream. Please follow the link below and you will find the marshmallow fondant recipe. cakestylist.wordpress.com marshmallow-fondant-choco-mmf/. Recipe for , Chocolate Marshmallow Fondant (Choco MMF) Posted by TheCakeStylist under Fondant, Icing Recipes Follow instructions on the MMF recipe. You will add the following ingredients to the recipe: 1 oz (28g)melted semi-sweet or bittersweet chocolate** 1 tbsp cocoa powder (it can be either Dutch-process or natural the later will give a more pronounced flavor) Instructions Follow Instructions on MMF recipe from Step1 to 3, for melting the marshmallow. Once these are melted, stir melted chocolate in a mixing bowl until well incorporated. Set aside. Here is the change to the MMF recipe. Instead of just adding the sugar, place the sugar in a small mixing bowl and sift the cocoa powder in a small mesh strainer over the sugar. Mix the dry ingredients. Proceed to step four, sift sugar and cocoa mix over the melted marshmallow and continue the instructions, ie, mix until well incorporated. Continue with the kneading (this is hot- wait until it cools a little or start kneading with a spoon until safe to the touch). *Variations to this recipe: ** You can also use white chocolate by substituting 1 oz of semi-sweet chocolate and 1 tbsp of cocoa powder with 2 oz(56g) of white chocolate. thecakestylist.blogspot.com Marshmallow Fondant Recipe (MMF …
Video Rating: 4 / 5
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Tasty Pineapple Cake and Other Sugar-free Cakes–great Cakes With No-sugar-added
For diabetics or others watching their sugar-intake, here are three great cake ideas. And the best part is that non-diabetics will also enjoy these tasty treats. No need to make a diabetic cake and a regular cake when you serve these recipes. These cakes are great for children who are diabetic or are on sugar-restricted diets,too. Try our Tasty Pineapple Cake, Banana Split Cake or Peach Cake today and give your family and friends a no-sugar-added treat.
TASTY PINEAPPLE CAKE
1/2 cup salt-free butter
2 1/4 cups Equal Sugar-Lite, divided
2 eggs or 1/2 cup egg substitute
1 1/2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup fat-free milk
4 slices unsweetened canned pineapple, drained on a paper towel
non-stick vegetable cooking spray
1/2 cup unsweetened pineapple juice
Preheat oven to 350 degrees. Spray a 6-cup Bundt pan with cooking spray and set aside.
In a large mixing bowl, combine butter and 2 tablespoons Equal until light and fluffy. Add remaining Equal, except for 1 tablespoon. Add eggs, 1 at a time, beating well at medium speed of an electric mixer. Combine flour, baking powder, baking soda, and salt. Add to the creamed mixture alternately with milk, beginning and ending with the flour mixture. Beat at low speed after each addition. Cut pineapple into 1/2-inch pieces and gently fold into the batter. Spoon batter into the prepared Bundt pan. Tap down to remove air bubbles. Bake 45-50 minutes or until a wooden toothpick inserted in the center comes out clean.
While cake is baking, combine pineapple juice and the reserved 1 tablespoon Equal. Stir well to be sure Equal is dissolved. When cake is removed from the oven, immediately pour mixture over the cake. Let cake stand in pan for 5 minutes. Remove from pan and cool on a wire rack.
12 servings. Each serving equals about 130 calories, 17 g carbs and 3 g protein
BANANA SPLIT CAKE
Crust: 2 cups graham cracker crumbs
1 stick unsalted butter, melted
Filling: 3 small pkgs sugar-free vanilla pudding mix
3 cans fat-free evaporated milk
Topping: 2 medium bananas, sliced
1 large can crushed pineapple in its own juice
1 carton sugar-free whipped topping
3 tbsp chopped walnuts or pecans
3 tbsp sugar-free chocolate syrup (I recommend Russel Stover brand)
Mix pudding and milk together until thickened. Chill in the refrigerator while making the crust. To make crust, mix graham crackers and butter together and press onto the bottom of a 9 x 13-inch pan. Remove filling from refrigerator and spread over top of crust. Add topping ingredients one at a time in the order listed. Refrigerate until serving time.
PEACH CAKE
1 box sugar-free white cake mix
1 1/4 cups water
1/3 cup canola oil
3/4 cup egg substitute
1 small box sugar-free peach gelatin
Preheat oven to 350 degrees. Lightly spray a 9×13-inch baking pan with non-stick vegetable spray. In a large mixing bowl, beat together cake mix, water, oil, egg substitute and dry gelatin with electric mixer, on low speed, about 30 seconds until blended. Increase speed to medium and beat two minutes longer. Pour batter into prepared pan. Bake 35-40 minutes until lightly browned and a toothpick inserted in the center comes out clean. Remove from oven and cool until barely warm. Lay a fancy paper doily on top of cake and sprinkle with sugar-free powdered sugar to decorate.
To make sugar-free powdered sugar:
Put 3/4 cup of Splenda Granular and 2 tablespoons cornstarch in a blender and blend until it is a very fine powder. 0 grams of sugar and only 4 carbs per tablespoon.
Enjoy!
Linda is a grandmother with diabetes along with other autoimmune diseases. She enjoys sharing with others what she has learned battling these diseases. You can visit her website at http://diabeticenjoyingfood.squarespace.com
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HOME COOKING: Marie Callender’s Restaurant & Bakery Recipes to Cook Home – Marie Callender’s Chicken Pot Pie – Corn Bread – Chocolate Cr
MARIE CALLENDER’S RESTAURANT & BAKERY serves up a wide variety of classic American foods updated with today’s flavors, including their Famous Pot Pies, Freshly Roasted Turkey Dinner, St. Louis Bourbon BBQ Ribs and Gorgonzola, Pecan and Field Greens Salad.
And – Cream pies, fruit pies, meringue pies, even pies with no sugar added. And that chicken Pot Pie is to live for…
Each restaurant also features a Salad Bar, freshly prepared home-style soups and signature cornbread, baked fresh and served hot from the oven.
>>> If you want to prepare a delicious meal to impress family, friends or even a hot date – here are Marie Callender’s most popular recipes of all time…
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–Marie Callender’s Chicken Pot Pie–
>> Filling:
2 cups water
14 ounces boneless, skinless chicken breasts, cut into 1/2-inch pieces
2 carrots, peeled and cubed (about 1 cup)
2 ribs celery, sliced (about 1 cup)
1 medium onion, chopped (about 3/4 cup)
2 tablespoons chicken bouillon granules
1/4 teaspoon black pepper
1/4 cup butter
4 tablespoons cornstarch
1 tablespoon flour
1 cup heavy whipping cream
1 cup frozen peas
>> Crust:
2 cups flour
1 teaspoon salt
2/3 cup shortening
5 to 7 tablespoons cold water
To make the filling: In 4-quart saucepan combine water, chicken, carrots, celery and onion. Bring to a boil. Reduce to a simmer and cook 10 minutes, stirring occasionally.
Add chicken bouillon, pepper and butter. Dissolve cornstarch and flour into whipping cream and stir into chicken mixture. Simmer 3 minutes stirring frequently until thickened. Add peas and set aside.
To make the crust: Heat oven to 400 degrees F.
Combine flour and salt. Using pastry blender, cut in shortening until particles the size of small peas form.
Sprinkle one tablespoon of water at a time over flour mixture and toss with fork to blend. Add enough water to hold the dough together.
Form into 2 balls. Roll out bottom crust on floured surface to 1 inch larger than inverted 9-inch deep-dish pie plate.
Lift dough off floured surface by rolling onto rolling pin and unroll over pie plate. Ease the dough into the plate loosely and press in place. Trim bottom crust even with edge of plate.
To assemble: Pour filling into bottom crust. Roll out top crust, cut slits for steam to escape. Cover filling with top crust and fold top crust under bottom crust.
Seal crust and flute edge. Bake in a 400 degree F oven for 35 to 40 minutes or until the crust is golden brown and filling is bubbling. Let stand 15 to 20 minutes before serving.
*
–Marie Callender’s Corn Bread–
1 (9 oz.) box Jiffy Corn Muffin Mix
1 (9 oz.) box Jiffy Yellow Cake Mix
Prepare each box according to package directions and gently fold together.
Pour into a greased (with strained bacon fat) 9 x 13 pan. (You can sprinkle with a little crisp bacon.)
Bake according to box directions for the yellow cake mix.
>> Honey Butter Recipe:
1/4 pound BUTTER
1/4 cup strained bacon drippings
4 slices bacon, cooked crisp and crumbled
Beat butter until light and creamy. Add drippings and bacon. Take equal amount of honey (approx. 2/3 cup) and beat into butter mixture until light and fluffy (almost floats out of the bowl.
Can be frozen (will last up to a year).
*
–Marie Callender’s Pie Crust–
1/4 cup butter
1/4 cup shortening
1 1/4 cups all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
1 egg yolk
2 tablespoons ice water
1/2 teaspoon vinegar
Beat together butter and shortening until smooth and creamy; chill until firm.
Sift together flour, sugar and salt in medium bowl.
Using fork, cut butter and shortening into dry ingredients until mixture has a consistent texture.
Mix egg yolk, ice water and vinegar into dough, then form into ball and refrigerate about 1 hour. Preheat oven to 450.
When dough has chilled, roll it out and press into pie plate.
Press parchment paper or aluminum foil into crust and weight crust down with ceramic pie weight or another pie plate filled with dried beans.
Bake 15 minutes, then remove weight or pan filled with beans and prick crust with fork to allow steam to escape.
Bake another 5-10 minutes or until crust is golden brown. Let crust cool.
*
–Marie Callender’s Chocolate Cream Pie–
To pie crust recipe, add:
1 small box chocolate pudding (either cooking or instant)
1 small box vanilla pudding (either cooking or instant)
1/4 teaspoon rum extract (more or less to taste)
Cool Whip
Prepare pudding mixes according to directions in separate pans or bowls. Add rum extract to vanilla pudding and mix.
Pour half of chocolate pudding into each crust and spread evenly. Pour half of vanilla pudding on top of each chocolate layer and spread evenly, being careful not to mix the layers.
Chill in fridge. Once chilled and set, top with Cool Whip.
Can also top with meringue.
*
Dig In and Enjoy!
A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation.
Brian’s articles reflect his interests in food service, dreamstudy, imaginative literature and our best friends — our dogs.
His Home Page is A CULINARY MYSTERY TOUR – A Literary Chef. His articles have been reprinted on numerous culinary websites and various Blogs, including the popular new Recipe Site TRIOND’S NOTECOOK at Click Here to See My Recipes on Notecook!.
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Although best known for its pies, Marie Callender’s also has a fantastic Potato Cheese Soup recipe. Give it a try!
–Marie Callender’s Potato Cheese Soup–
8 cups potatoes; peeled and cubed
4 cups water
2 cups chopped onion
4 cups chopped celery
2 teaspoons salt
4 cups half-and-half
6 tablespoons butter or margarine
1 cup shredded sharp Cheddar cheese
In a large saucepan, add water, potatoes, onions, celery, and salt.
Bring to a simmer; simmer 15 minutes or until vegetables are tender; drain. Transfer to blender and puree until chunky.
Return to saucepan; add half-and-half, butter and cheese; simmer until hot, stirring to melt cheese.
A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation. His articles reflect his interests in food service, dreamstudy, imaginative literature and our best friends — our dogs. His Home Page is A CULINARY MYSTERY TOUR – A Literary Chef
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Planning Your Wedding Tables
Budgeting can be stressful, but decorating your wedding tables doesn’t have to be. Beautiful wedding tables are available to any bride’s budget when you use disposable table settings. Disposable settings are perfect for any wedding theme. From bright vivid colors, to soft elegant neutrals, have the options of the rainbow when you decorate your wedding tables. Wedding tables don’t need to be expensive of difficult to decorate.
Plastic plates and serving wear are easy to transport, durable, and light. Set up is quick and easy to dispose of. Use durable plates that are beautiful and reusable. Wedding tables set with disposable plates work perfectly for a buffet style dinner. Find coordinating serving platters and bowls made in durable plastic.
Decorate a beautiful buffet table with the perfect colors and decorations. Use cake stands and table cloths to put the buffet on multiple layers. Order items on the buffet table practically and esthetically. Start with salad and bread; followed by the main courses and desserts.
There are no rules when it comes to wedding planning. Sometimes there are too many decisions to make for the small stuff. When in doubt; stick to the theme. Take a minute and think of a theme you want for your wedding day. Choose colors, textures and styles that you want to include into the theme. Even create a collage of flowers and dresses you love. Rely on the theme when you are stuck trying to make a decoration decision. You could like two different types of cakes… but which cake relates to the theme you are trying to keep? Eliminate the stress of the small stuff while you have fun planning your wedding.
To find out more about wedding tables, take a moment and visit us at divinedisposables.com
Originally aired as part of the “April Showers” episode on Food Network, April 8th, 2008 Ingredients: 1 (18.25-ounce) box yellow cake mix 2 eggs 1/3 cup vegetable oil 2 teaspoons raspberry extract, divided (recommended: McCormick) 1/2 cup liquid from canned peaches 2 cans (16-ounces) white frosting (recommended: Pillsbury Creamy Supreme) Food coloring, red and green 6 tablespoons confectioners’ sugar Directions: Add 2 eggs, 1/3 cup vegetable oil, 1 1/2 teaspoons raspberry extract, and 1/2 cup peach liquid to cake mix. Bake 2 (8-inch) cakes according to package directions. Let cakes cool completely. Transfer cakes to inverted 9-inch pie tins to function as a cake stand. Add remaining 1/2 teaspoon raspberry extract to 1 can of frosting. Stir thoroughly. Frost both cakes. Divide remaining can of frosting between 2 mixing bowls. Add 3 tablespoons confectioners’ sugar to both. Add 7 drops of food coloring to each – red in 1, green in the other. Mix thoroughly and transfer to 2 plastic bags. Snip small corner off bags and use to pipe a decorative border around the base of the cakes – 1 green, 1 pink. Decorate cake with green vines and pink flowers.
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I really hope you are satisfied with what you see here at this site. You are welcome to use the search box or the sitemap to locate anything you may be looking for, as there's a a substantial amount of content that has been researched. If you have any questions please ask.
Eating Delicious Chocolate Fondue
Do you want to know how to make chocolate fondue the easy way? Doesn’t even saying the words out loud, “Chocolate Fondue” make you want to swoon with ecstacy?
I mean, really! Who wouldn’t love this decadent dessert? Forget the diet! And who says you have to wait for dessert? Treat yourself once in a while and have it for dinner! Why not? Life is short.
Since the Swiss take all the credit for making up this wonderous invention of fondue eating… it only stands to reason that continuing the practice would carry over to dessert.
I love chocolate. And anything that you can mix with it. So, learning how to make chocolate fondue for my friends and family was a real treat for me. And the idea of melting chocolate, adding things like nuts, or marshmellows, or fruit, or cake just sends me over the moon! And when you dive into these recipes for this dreamy dessert, you’ll be joining me on the other side of that ol’ moon.
Here’s how to make chocolate fondue that will melt any choco-holic’s heart:
What you’ll need:
- 1 cup premium cocoa powder (ex:Scharffen Berger), sifted
- 1 1/4 cup water
- 1 1/2 cups sugar
- 1/4 cup corn syrup
- 1/2 cup plus 5 Tbsp heavy cream
- 5 oz 62% Scharffen Berger (premium semi-sweet chocolate), chopped
- Pound cake and fruit (ex. bananas, apples, strawberries, plums), cut into bite sized pieces
First, sift the cocoa into mixing bowl and set aside. When I was learning how to make chocolate fondue, I found out that sifting the cocoa is the real trick to making this recipe work. It helps create the smooth creamy texture that you want for serving.
Then, place the water, sugar, and corn syrup into a pot and bring to boil. Allow the mixture to simmer for 10-15 minutes until sugar solution has reduced by about 30%. Pour the cocoa powder a little bit at a time into the solution and blend with a whisk until nice and smooth.
Next, return the chocolate mixture to the stove and continue cooking over medium heat. Add the heavy cream, bring it to a boil and allow to simmer for five minutes. Remove from the heat and stir in your chopped chocolate. Pour it all into a ceramic fondue pot or one appropriate and keep warm until ready to serve.
Presenting your fabulous chocolate fondue dessert with cut up pieces of cake and fruit is a wonderful way to end your evening with a bang!
It’s rare to find someone who doesn’t enjoy eating chocolate fondue. Here’s one more super easy recipe to salivate over:
I can not get enough of this traditional Swiss chocolate fondue dessert. This recipe is very easy to make and you truly will swoon when you try it. Makes for a really good time whether it be for a dinner party dessert, or for some other festive occasion. Enjoy every little drop!
What you’ll need:
- 1 cup heavy cream
- 12 oz. semi-sweet chocolate (chopped)
- teaspoon vanilla
First, heat the cream in a medium saucepan over medium-low heat until hot for about 2 to 3 minutes. Next, add the chocolate and stir until the consistency is smooth and the chocolate has melted. Stir in vanilla and transfer to a warm ceramic fondue pot.
Some great dippers for chocolate fondue are:
- apple slices
- sliced bananas
- flavored biscotti
- strawberries
- pound cake or angel food cake
- lady fingers
Try some of these variations for slightly different flavors:
You can substitute 2 to 3 Tbsp of kirsch, brandy, rum, or orange liqueur for the vanilla.
Enjoy!
Important: Please feel free to republish this article on your web site or in your ezine. However, you are not allowed to modify any part of its content and all links should be kept active.
Find tips about cheese allergy and cheese storage at the Cheese Facts website.
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Fudge Nut Brownie Cake With Chocolate Glaze
Calling all chocolate lovers! If you are a chocoholic, this delicious Fudge Nut Brownie Cake with Chocolate Glaze is for you. This recipe is simple and can be made and in the oven in 20 minutes or less. Thirty minutes of baking and it’s out of the oven. It is also a cake that freezes well. A perfect recipe for making two while you are at it and freeze one for use later at the last minute or just simply on a busy day. To freeze, allow cake to cool completely. Do Not Add the Glaze! Wrap tightly in plastic then wrap in foil. Freeze for up to a month.
This recipe was in a collection of recipes I found.
1/2 cup butter
1/2 cup dark corn syrup
1 cup semi-sweet chocolate chips
1/2 cup granulated sugar
3 eggs
1 tsp vanilla extract
1 cup all-purpose flour
1 cup chopped walnuts or pecans, your preference
Preheat oven to 350 degrees.
Grease and flour a one 9-inch cake round cake pan and set aside.
Combine the butter and corn syrup in a saucepan. Bring the mixture to a boil, stirring constantly. Add the chocolate chips and stir until melted. Remove from the heat. Add the sugar, eggs, and vanilla extract. Stir until thoroughly combined. Blend in the flour and the nuts. Pour the mixture into the prepared cake pan. Bake at 350 degrees about 30 minutes until a toothpick inserted in the center comes out clean. Allow to cool in the pan for about 10 minutes then turn out onto a wire rack to finish cooling. Make the glaze below and pour over the cooled cake.
GLAZE:
2/3 cup semisweet chocolate chips
2 tbsps butter
4 tbsps dark corn syrup
2 tsps milk
Chopped nuts for garnish
In a saucepan, combine chocolate, butter, and corn syrup. Cook the mixture over low heat until the chocolate melts. Remove from the heat and stir in the milk. Pour glaze over cake while it is still on the wire rack (be sure to have a cookie sheet, waxed paper, or something under the rack to catch any drips. Let stand until glaze sets. Garnish with chopped nuts, if desired.
Enjoy!
Grandma Linda is a collector of vintage recipes. She enjoys sharing these old-time recipes on her blog http://grandmasvintagerecipes.blogspot.com
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Chocolate-cherry Heart Cake Made With Rum
If you want to really impress your loved one with a special cake, try this wonderful chocolate cake. This cake also works well for bridal showers and parties as well as other special occasions. The secret ingredient of this Chocolate-Cherry Heart Cake is rum. This ingredient makes this chocolate cake stand out from all the rest.
CHOCOLATE-CHERRY HEART CAKE
DARK CHOCOLATE ICING:
12 oz semisweet chocolate, chopped finely
6 tbsp unsalted butter, cut into pieces
1 cup heavy cream
3 tbsp rum (or use 1 tsp rum flavoring)
1 cup cherry preserves
1 semi-sweet (4 oz) chocolate bar
Place 12-ounce chocolate and butter in a large bowl. In a small saucepan, bring cream to a boil over medium heat, stirring occasionally. Pour cream over the chocolate and butter and shake the bowl gently to distribute the cream evenly. Let sit for 2 to 3 minutes. Whisk together by hand until smooth. Cover the surface of the icing with plastic wrap and set aside in a cool spot to set but do not refrigerate. When set, the icing should have the consistency of a firm pudding. Set aside the preserves until the cake is to be assembled.
With a vegetable peeler, shave the chocolate bar into a freezable bowl. Place in the freezer until ready to decorate the cake.
DARK CHOCOLATE CAKE:
1 stick unsalted butter, softened
3/4 cup granulated sugar
1/2 cup light brown sugar, packed
2 large eggs
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup cocoa powder
1/2 cup sour cream
1/4 cup rum
3/4 cup boiling water
Preheat oven to 350 degrees. Butter and line with parchment paper the bottom of single layer heart-shaped pan. Set aside.
In the bowl of an electric mixer cream butter, granulated sugar, and brown sugar together until light and fluffy. Add eggs, one at a time, blending until smooth after each.
Sift together the flour, baking soda, baking powder, salt, and cocoa. In a separate small bowl, blend together the sour cream and rum. With mixer on low, alternately add the dry ingredients and the rum mixture, beginning and ending with the dry ingredients. Slowly pour in the water and mix until well-blended. Pour the batter into the pan and shake gently to level. Bake 30 to 40 minutes, until center of cake springs back when lightly touched. Remove from the oven and let cool for 5 to 6 minutes in the pan then invert onto a wire rack to cool completely.
To Assemble:
When the cake is completely cool, invert cakes onto a serving plate. Using a hand held whisk, stir the cooled chocolate icing, adding the rum gradually. Once rum is incorporated, whisk vigorously for a few seconds until the icing is slightly lighter in color. Spread 2/3 of the icing over the sides and top of the cake. Take chocolate shaving from the freezer and adhere shaving to the sides of the cake. Spread the cherry preserves gently over the top of the cake in a heart shape design, leaving at least a 1-inch border around the edges. Use the remaining icing to make a decorative design around the cherry heart and around the top edge of the cake.
Enjoy!
For more Sweet Treats visit http://ladybugssweettreats.blogspot.com
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