Servings: 12 You’ll need: 1-3/4 cups all-purpose unbleached flour 1 cup sugar 3/4 cup 100% CACAO Hershey’s Special Dark unsweetened cocoa 1-1/2 tsp. baking soda 1-1/2 tsp. baking powder 1-1/4 cups low-fat buttermilk 1 cup packed light brown sugar 2 large eggs* (lightly beaten) or Egg Beaters* 1/4 cup canola oil 2 tsp. pure vanilla extract 1 cup hot strong black coffee Non-stick cooking spray A little flour to dust the inside of the Bundt pan and a little Confectioner’s sugar to dust over the top of the finished Bundt cake. 1/2 jar of halved Maraschino cherries or 1/2 pint of cored and sliced strawberries (optional) Preheat oven to 350 degrees F. Lightly spray a 12 cup Bundt pan with non-stick cooking spray. Dust the Bundt pan with a little flour, invert pan and shake out the excess flour. In a large mixing bowl, whisk together flour, sugar, Hershey’s unsweetened dark cocoa powder, baking soda, baking powder and salt. Add buttermilk, brown sugar, eggs, oil and vanilla; beat with an electric mixer on medium speed for 2 minutes. Whisk in hot coffee until completely incorporated. The batter will be quite thin. Pour the batter into the prepared pan (bundt cake batter will appear much thinner than the average cake batter). Bake for 45 to 55 minutes, until completely done (check with a cake tester or do the “toothpick” test). Allow to completely cool then gently loosen and remove from pan and put on a large serving plate. Dust the top of the cooled Bundt cake lightly with powdered Confectioner’s sugar and serve immediately topped with halved maraschino cherries or sliced cored strawberries. Easy Rich & Heavenly Chocolate Coffee Cake Glaze Servings (12) You’ll need: 1 cup fat free sweetened condensed milk 1 cup semi-sweet mini chocolate chips 1 tsp. vanilla extract 1-1/2 tsp. cooled strong black coffee To prepare the Easy Rich & Heavenly Chocolate Coffee Cake Glaze: In a medium saucepan over medium heat, combine the fat free sweetened condensed milk and chocolate chips. Cook, stirring constantly, until the chips are melted and the mixture is smooth. Do not allow it to bubble or come to a rolling boil. Remove the mixture from heat and stir in vanilla and cooled strong coffee. Cool slightly before drizzling and spreading over cake. This glaze can be stored in the refrigerator and then reheated in the microwave or on the stove in a pan when ready to use. Karen’s Notes:
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Servings: 8 This homemade cheesecake Pie has a wonderful graham cracker crust and a delicious Blueberry (compote) Topping – Karen Verdusco Graham Cracker Crust: 8 whole low fat honey graham crackers (crushed) 2 Tbsp. brown sugar, packed 1/4 cup (1/2 stick) butter, melted Pie Filling: 8 oz. nonfat cream cheese, softened 1/2 cup nonfat sour cream 1/2 cup sugar (or Splenda for baking) 1 Tbsp. lemon juice 1 tsp. cinnamon 1 tsp. vanilla extract 2 large eggs*, beaten or 1/4 cup egg substitute Blueberry compote: 1/4 cup frozen blueberries, thawed, rinsed and drained 1/4 cup water 3 Tbsp. sugar (or Splenda) 1 tsp. corn starch Preheat oven to 325 degrees F. In a medium mixing bowl, combine graham cracker crumbs, melted butter and brown sugar. Mix well. Using a pre-greased 9″ pie plate, press mixture around the entire bottom and sides to make a crust. Set aside. Using a mixer, mix together on medium speed cream cheese, sour cream, sugar, lemon juice, eggs, cinnamon and vanilla. Stop mixer and scrape down the sides and then increase mixer speed to high and mix until filling is well blended. Pour filling into prepared graham cracker crust. Bake 45 – 50 minutes, until firm and an inserted knife into middle of pie filling comes out clean. Set aside to cool completely. In a small saucepan, add blueberries, 3 Tbsp. of the water and sugar and mix together over medium-high heat. In a small cup mix the remainder of the water with the cornstarch, until a liquid (glue-like) paste is formed. Slowly stir into the blueberry mixture, over med-high heat, while stirring to turn the liquid into almost a blue jelly. Turn off heat and set aside, until completely cooled. After the pie is cooled and the blueberry compote can be drizzled with a spoon over the top and center of the pie, but not too close to the edges near the crust. Put into refrigerator for at least 1 hour and serve, cutting at least 8 pie slices. *Karen’s Note: If using real eggs, break egg shells and pour egg whites and yolks into a small measuring cup, prior to adding to the pie filling mixture. Beat eggs well then put through a small strainer into mixing bowl. That way any shells that may fall into bowl can be easily left out of the pie filling mixture! Makes 6 ooey, gooey, s’more servings! You’ll need: 6 low fat graham crackers, split into 12 squares 6 tsp. semi-sweet chocolate mini morsels 6 Tbsp. miniature marshmallows On 3 microwavable plates, lay flat 2 squares. Top each of the 6 squares with 1 tsp. semi-sweet chocolate mini morsels. Microwave each plate on high for about 20 seconds. For high powered microwaves, reduce time to about 10 seconds. PLEASE USE CAUTION to remove each plate from oven carefully as the heated microwave plates may be slightly hot! Next top each semi-melted chocolate covered graham cracker square with 1 Tbsp. miniature marshmallows. Put each plate back into microwave oven and heat on high for only 15 seconds (regular, high-powered microwaves about 10 seconds) each, or until the marshmallows start to bubble. Again, USE CAUTION to remove each heated plate from oven. Allow each plate to sit for about 5-10 seconds each, before covering each ooey, gooey, square with another graham cracker square, pressing down slightly. Karen’s Note: Enjoy this ooey, gooey, sweet treat that is sure to make everyone smile, except when laughed at, because some melted chocolate just might get on your chin! However, laughing can cause happiness, which can be contagious. So, be sure to share this recipe with all your family and friends. That way everyone young and old can enjoy it and be happy! |
Karen VerduscoAlways reinventing myself by creating new recipes or craft ideas. All photos are genuine. Please send me an email or recipe you liked or tried. Categories
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