Cinnamon Crepes with Peaches and Cream Cheese

Ingredients

1 cup powdered sugar
1 cup fat-free cottage cheese $
3/4 cup (6 ounces) 1/3-less-fat cream cheese, softened $
2 teaspoons fresh lemon juice, divided
3 1/2 cups sliced peeled peaches (about 1 pound) $
1 teaspoon granulated sugar
1 teaspoon amaretto (almond-flavored liqueur)
6 Cinnamon Crepes
2 tablespoons sliced almonds, toasted

 

Preparation

1. Combine powdered sugar, cheeses, and 1 1/2 teaspoons juice in a food processor; process until smooth. Spoon mixture into a bowl; cover and chill 1 hour.
2. Combine remaining 1/2 teaspoon juice, peaches, granulated sugar, and amaretto in a bowl; toss gently. Let stand 15 minutes; toss gently.
3. Place one crepe on each of 6 plates. Spoon 1/2 cup cheese mixture in the center of each crepe; roll up. Top each with 1/2 cup peach mixture; sprinkle with 1 teaspoon almonds. Serve immediately.

                                         Source : myrecipes.com

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Good Morning Crepes

Ingredients

8 slices turkey bacon 
Cooking spray
6 large eggs and 6 large egg whites, beaten 
1/4 teaspoon black pepper
4 premade crepes or 10-inch whole-wheat wraps
4 tablespoons maple syrup, divided 

Preparation

1. Heat a large nonstick skillet over medium-high heat; cook the turkey bacon until crisp (about 4-6 minutes), turning occasionally. Remove the turkey bacon from pan; set aside. Coat pan with cooking spray; heat over medium-high heat. Add eggs and black pepper to pan; scramble until desired degree of doneness (about 2-3 minutes), stirring well.
2. Arrange 2 slices turkey bacon on a premade crepe. Top with 1/4 of the scrambled eggs (about 3/4 cup). Roll up or fold each crepe; drizzle each crepe with 1 tablespoon maple syrup. Serve hot.

                                                          Source : myrecipes.com

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Broccoli Cheese Crepes

Ingredients

2 eggs 
1/4 cup(s) water
6 tablespoon(s) all-purpose flour
1/2 teaspoon(s) salt 
 

FILLING:

2 tablespoon(s) chopped onion 
1 tablespoon(s) butter
1 tablespoon(s) all-purpose flour 
1 cup(s) milk 
1 cup(s) (4 ounces) shredded cheddar cheese, divided
1 to 1 1/2 teaspoon(s) Dijon mustard
1 teaspoon(s) Worcestershire sauce
1/4 teaspoon(s) pepper 
1/8 teaspoon(s) salt 
2 cup(s) frozen chopped broccoli, thawed

Preparation

• For batter, combine the eggs, water, flour and salt in a blender. Cover and process until smooth; let stand for 15 minutes.
• Meanwhile, in a small saucepan, saute onion in butter until tender. Stir in flour until blended. Gradually stir in milk. Bring to a boil over medium heat, stirring constantly; cook and stir for 2 minutes or until slightly thickened. Reduce heat to low. Stir in 1/2 cup cheese, mustard, Worcestershire sauce, pepper and salt until cheese is melted. Stir in broccoli. Cover; keep warm.
• Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed.
• Spoon about 1/2 cup filling down the center of each crepe; roll up. Place seam side down in an ungreased 11-in. x 7-in. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 5-7 minutes or until cheese is melted. Yield: 6 filled crepes.

                                                Source : myrecipes.com

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Black Forest Crepes

Ingredients

1 8-ounce package(s) reduced-fat cream cheese, softened
1/2 cup(s) reduced-fat sour cream
1/2 teaspoon(s) vanilla extract
2/3 cup(s) confectioners' sugar
8 9-inch prepared crepes
1 20-ounce can(s) reduced-sugar cherry pie filling, warmed
1/4 cup(s) chocolate syrup

Preparation

• In a small bowl, beat the cream cheese, sour cream and vanilla until smooth. Gradually beat in confectioners' sugar. Spread about 3 tablespoons over each crepe to within 1/2 in. of edges and roll up.
• Arrange in an ungreased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 5-7 minutes or until warm. To serve, top each crepe with 1/4 cup pie filling and drizzle with 1-1/2 teaspoons chocolate syrup

                                             Source : myrecipes.com

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Blueberry Crepes with Vanilla Cream Syrup (The Star of Texas Inn)

Ingredients

3 tablespoon(s) butter 
1 cup(s) whole milk 
2 eggs 
1 teaspoon(s) vanilla
1 cup(s) flour
1/3 cup(s) powdered sugar
1/2 teaspoon(s) salt 
1 teaspoon(s) cinnamon

Preparation

1. Crepes


2. Mix together liquid ingredients in one bowl, and dry ingredients in a separate bowl. Combine the two, and mix until a smooth batter is achieved. It's best to let the batter sit overnight in the refrigerator, but not mandatory.


3. To make crepes, pour about 3 tablespoons of batter into a small skillet over medium heat. Cook on one side, and then flip to cook the other side.


4. Blueberry Filling


5. 12 Oz. Cream Cheese, Softened
6. 1 Cup Powdered Sugar
7. 1/4 Cup Heavy Cream
8. 1 Cup Fresh or Frozen Blueberries


9. Mix Cream Cheese, Sugar and Cream together until smooth. Fold in blueberries.


10. Vanilla Cream Syrup


11. 1/2 Cup Granulated Sugar
12. 1/2 Cup Karo Syrup
13. 1/2 Cup Heavy Cream
14. 1 Tablespoon Vanilla
16. Combine sugar, syrup and vanilla in a pot over medium heat. Cook for two minutes, then turn off heat and add cream.


17. Divide filling among the crepes. Serve with Vanilla Cream Syrup. Garnish with whipped cream and mint leaves.

Bon Appetit!

                                              Source : myrecipes.com

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Crepes with Scrambled Eggs

Ingredients

3/4 cup(s) water
3/4 cup(s) milk
1 All Purpose Flour
3 Eggs
2 teaspoon(s) Sugar
1 pinch(s) Salt

Preparation

To watch how to make it, please visit my YouTube channel:

http://www.youtube.com/StevesEasyCooking or direct link for this recipe
http://www.youtube.com/watch?v=cXkJsg9ykzg&feature=plcp

                                   Source : myrecipes.com

 

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Fresh Herb Crêpes

Ingredients

1 cup all-purpose flour
1 cup milk 
3 large eggs
1/2 teaspoon table salt 
1/2 cup chopped fresh herbs (such as parsley, chives, basil, and tarragon)
Vegetable cooking spray

Preparation

1. Whisk together first 4 ingredients until blended. Cover and chill 1 hour. Stir in herbs.
2. Coat bottom of a 6-inch crêpe pan or heavy skillet with cooking spray; place over medium heat until hot.
3. Pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter evenly covers bottom of pan. Cook 1 minute or until crêpe can be shaken loose from pan. (Do not turn crêpe.) Place crêpe on a dish towel to cool. Repeat procedure with remaining batter, coating pan with cooking spray between batches.

Note: To make ahead, stack cooled crêpes between sheets of waxed paper, and place in a zip-top plastic freezer bag. Store in refrigerator up to 2 days.

                                                              Source : myrecipes.com

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Whole Wheat Crepes with Strawberries, Blackberries and Powdered Sugar

Ingredients

 

2 tablespoon(s) melted butter 
1 teaspoon(s) vanilla
1 1/3 cup(s) milk 
4 eggs 
1 cup(s) plus 1 heaping tbsp whole wheat flour
1 tablespoon(s) sugar
1/2 teaspoon(s) salt 

Preparation

Melt the butter in a large glass bowl. Add the vanilla, the milk and then the eggs, whisking it together. Add the dry ingredients and whisk thoroughly to ensure it is all combined.The batter should be very liquid.
Heat a medium sized non-stick skillet over medium heat. Melt a bit of butter in the pan and then pour a scant 1/4 cup of the batter into the pan. (Side note: I did not need to melt any additional butter while making the rest of the crepes) Tilt the pan around to cover the bottom with the batter. Let it cook for a minute or so and then flip to the other side. Let it cook another minute or so and then place it on a plate. If you are making crepes for the family, they will keep well, stacked with a sheet of waxed paper in between each crepe, while you are making the rest of the batch.
Serve folded in half or loosely rolled on a plate. Topped with fresh blackberries, strawberries and a sprinkling of powdered sugar, these are an excellent breakfast treat.                                             Source : myrecipes.com

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Nutella and Strawberry Crepes

Ingredients

1/2 cup Nutella 
8 egg roll wrappers
4 tablespoons unsalted butter
2 tablespoons sugar
2 cups frozen strawberries, thawed, drained and halved

Preparation

1. Spread 1 Tbsp. Nutella evenly in a 1/2-inch-thick line across bottom quarter of each egg roll wrapper. Fold up tightly to form crepes.
2. Melt 2 Tbsp. butter in a large skillet over medium heat. Add 4 crepes, seam-side down, and sprinkle with 1/2 Tbsp. sugar. Cook until golden brown on bottom, 1 to 2 minutes. Carefully flip crepes and cook until golden brown on other side, about 1 minute longer. Transfer to a platter. Repeat with remaining crepes, butter and another 1/2 Tbsp. sugar.
3. Add berries to skillet, sprinkle with remaining 1 Tbsp. sugar and cook, stirring, until berries have softened and sugar has melted, 1 to 2 minutes. Spoon berries over crepes and serve immediately.

                                                               Source : myrecipes.com

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Spinach, Artichoke and Brie Crepes with Sweet Honey Sauce

Ingredients

Whole Wheat Crepes
2 large eggs
3/4 cup(s) milk (2%) 
1/2 cup(s) white whole wheat flour or whole wheat pastry flour
1/2 cube(s) all-purpose flour
3 tablespoon(s) butter 
1/4 teaspoon(s) salt
1/2 cup(s) water 

Filling
2 tablespoon(s) olive oil 
2 clove(s) garlic, minced
1/4 teaspoon(s) salt
1/2 teaspoon(s) pepper
1/2 teaspoon(s) crushed red pepper (optional)
1 8 - 12-ounce bag(s) fresh spinach 
1 12-ounce jar(s) marinated artichoke hearts, drained and chopped
1/4 cup(s) Parmesan cheese, freshly grated 
1 8-ounce wheel(s) Brie, cut into slices
Sweet Honey Sauce
1/4 cup(s) olive oil 
3 tablespoon(s) honey
1/4 cup(s) fresh parsley, chopped

Preparation

1. Start by making the crepes. Add butter to a small saucepan and heat over medium heat. Whisk constantly until brown bits appear on the bottom, about 5-6 minutes, then immediately remove from heat and set aside. Combine all the remaining ingredients in a blender or food processor. Add the browned butter and pulse for 30 seconds or until well combined. Place the crepe batter in the refrigerator for about 30 minutes. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
2. Heat a 12 inch non-stick pan. Add butter or cooking spray (I like to use cooking spray) to coat. Pour 1/3 cup of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. Makes about 10 crepes.
3. Heat a large skillet oven medium heat and add in 1 tablespoon of olive oil and garlic. Add the salt, pepper and crushed red pepper if using, cook for 2 minutes. Stir in spinach and artichokes, cooking for 5-6 minutes until spinach is fully wilted. Reduce heat to low and stir in the parmesan cheese, then turn off heat. Remove from the skillet.
4. Whisk together the olive oil and honey. Place in a small sauce pot and warm through. Keep warm until ready to use. You can also do this in the mircowave.
5. Wipe the skillet clean and heat over medium-low heat. Working with one crepe at time lay it flat in the skillet. Lay a few slices of brie on one quarter (basically make a triangle) of the crepe. Layer on the spinach and artichoke filling and then top with a few more slices of brie. Fold over the bottom of the crepe and then fold it over again to make a triangle. Cook for about 2-3 minutes and then flip and cook another 2-3 minutes or until the brie is all melty and gooey. Repeat with remaing crepes until the brie and filling are gone. I was able to make six crepes. Remove the honey sauce from the heat and stir in the chopped parsley. Drizzle the crepe with the warm honey sauce and dig in!

                                     Source : myrecipes.com

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Northwest Smoked Salmon Crêpes

Ingredients

5 ounces hot-smoked salmon (see notes)
2/3 cup mayonnaise 
1/3 cup sour cream
1 cup shredded parmesan cheese 
2 teaspoons lemon juice
3/4 teaspoon Worcestershire
3/4 teaspoon chopped fresh dill
1/8 teaspoon white pepper
1/8 teaspoon hot sauce
Seasoned salt
2 tablespoons melted butter 
Paprika
Fresh dill sprigs, rinsed

Crêpes :
3 large eggs
1 cup milk $
1 cup all-purpose flour
2 tablespoons melted butter 

Preparation

1. Stack 2 crêpes and, with a 2 3/4- to 3-inch round cookie cutter, cut into closely spaced rounds. Repeat to cut remaining crêpes; discard scraps.
2. Preheat oven to 350°. Remove skin and bones from salmon. With your hands, break salmon into fine pieces; you should have about 1 cup. In a bowl, mix mayonnaise, sour cream, 1/2 cup parmesan cheese, lemon juice, Worcestershire, chopped dill, white pepper, and hot sauce. Stir in the salmon and seasoned salt to taste.
3. Mound about 1 1/2 teaspoons of the salmon filling on one half of each crêpe round; fold it over to make a half-moon shape. Set crêpes, slightly overlapping, in a buttered 10- by 15-inch baking pan. Drizzle with melted butter and sprinkle with remaining 1/2 cup cheese and a little paprika.
4. Bake until crêpes are golden and bubbly, 15 to 25 minutes. Transfer to a serving platter or plates and garnish with dill sprigs.

                                               Source : myrecipes.com

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Louisiana Citrus Crepes

Ingredients

Filling:
2 cups fat-free milk 
1 (5-inch) vanilla bean, split lengthwise
1/2 cup granulated sugar
2 tablespoons cornstarch
Dash of salt
3 large egg yolks
1/2 cup reduced-fat sour cream

Crepes:
1/2 cup fat-free milk 
5 tablespoons water
2 tablespoons butter, melted 
1/2 teaspoon vanilla extract
1 large egg, lightly beaten
3 ounces all-purpose flour (about 2/3 cup)
1/2 teaspoon granulated sugar
1/4 teaspoon salt
Cooking spray
 
Remaining ingredients:
1 cup navel orange sections (about 2 medium)
1 cup red grapefruit sections (about 2 medium)
1/4 cup granulated sugar
2 tablespoons chopped fresh mint
1 tablespoon powdered sugar
8 mint sprigs (optional)

Preparation

1. To prepare filling, pour 2 cups milk into a medium, heavy saucepan. Scrape seeds from vanilla bean; add seeds and bean to pan. Cook milk over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat.
2. Combine 1/2 cup granulated sugar, cornstarch, dash of salt, and egg yolks, stirring with a whisk. Gradually add 1 cup hot milk mixture to egg mixture, stirring with a whisk. Return milk mixture to pan; bring to a boil over medium heat, stirring constantly with a whisk. Cook 1 minute; remove from heat. Spoon into a bowl; discard vanilla bean. Stir in sour cream. Place plastic wrap on surface of custard. Chill thoroughly.
3. To prepare crepes, combine 1/2 cup milk and next 4 ingredients (through egg) in a blender. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Add flour, 1/2 teaspoon granulated sugar, and 1/4 teaspoon salt. Process until smooth. Chill 1 hour.
4. Heat an 8-inch nonstick crepe pan or skillet over medium heat. Coat pan lightly with cooking spray. Pour about 3 tablespoons batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 2 minutes. Carefully lift the edge of the crepe with a spatula to test for doneness. Turn crepe when it can be shaken loose from the pan and the underside is lightly browned; cook 1 minute or until center is set.
5. Place crepe on a towel; cool completely. Repeat procedure until all of batter is used. Stack crepes between single layers of wax paper to prevent sticking.
6. To prepare remaining ingredients, combine citrus sections, 1/4 cup granulated sugar, and chopped mint; toss gently to dissolve sugar.
7. Place 1 crepe on each of 8 dessert plates; spread about 1/3 cup chilled filling over each crepe. Fold each into a triangle. Top each serving with 1/4 cup fruit mixture. Sprinkle crepes evenly with powdered sugar. Garnish with mint sprigs, if desired.

                                                   Source : myrecipes.com

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Chocolate Panna Cottas

Ingredients

2 teaspoons unflavored gelatin (1 1/4-oz. envelope)
2 cups low-fat (1%) milk, divided 
3/4 cup sugar
3 ounces semisweet chocolate, finely chopped
1/4 cup unsweetened cocoa
1 2/3 cups plain nonfat Greek yogurt 
1 teaspoon vanilla extract
Chocolate shavings (optional)

Preparation

1.  In a small bowl, sprinkle gelatin over 1/2 cup milk. Let stand 1 minute, then stir and let stand about 10 more minutes for gelatin to soften.
2.  In a medium saucepan, whisk remaining 1 1/2 cups milk, the sugar, semisweet chocolate, and cocoa over medium-high heat until steaming, about 3 minutes. Add gelatin mixture and whisk gently until it dissolves, 2 to 3 minutes. Let cool 15 minutes.
3.  In a large bowl, whisk yogurt with vanilla until smooth. Pour and stir chocolate mixture through a fine strainer into yogurt, then whisk mixtures together.
4.  Oil 8 ramekins (2/3 cup size). Divide yogurt mixture among ramekins. Chill, covered, until set, 4 1/2 hours and up to 2 days.
5.  Run a small metal spatula between panna cottas and sides of ramekins to loosen. Immerse ramekins 1 at a time to just below rim in hot water until edges of dessert soften, 20 to 30 seconds; lift out and dry bottom of ramekin. Invert a small plate over each. Hold plate and ramekin together and give a firm shake to release panna cotta, easing it out gently with the spatula if needed.
6.  Scatter chocolate shavings over desserts if you like.

Note: Nutritional analysis is per serving.

                                                                           Source : myrecipes.com

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Chocolate Tiramisù Charlotte

Ingredients

1 round bakery pound cake
2 tablespoons instant espresso granules
3/4 cup boiling water 
1/2 cup Kahlúa or sweet marsala wine, divided
6 large eggs, separated 
1 1/4 cups sugar, divided
2 envelopes unflavored gelatin
1/2 cup cold water 
1/2 cup whipping cream, divided
1 1/2 (8-ounce) containers mascarpone cheese
1 1/4 cups (8 ounces) double chocolate morsels, divided (we tested with Ghirardelli)
2 tablespoons butter 
Garnishes: sweetened whipped cream, coarsely chopped chocolate-covered coffee beans

Preparation

1. Slice enough pound cake to get 18 (1/3") slices. Line sides and bottom of an ungreased 9" springform pan with 12 to 14 slices of pound cake. Set remaining pound cake aside. Dissolve espresso in 3/4 cup boiling water; stir in 1/4 cup Kahlúa. Brush pound cake with 3/4 cup espresso mixture, setting aside remaining 1/4 cup espresso mixture.
2. Whisk together 6 egg whites and 3/4 cup sugar in top of a double boiler; place over simmering water, and cook, whisking often, until mixture reaches 160°. Transfer egg white mixture to a large bowl; beat at high speed with an electric mixer until stiff peaks form. Set aside.
3. Sprinkle gelatin over 1/2 cup cold water in a saucepan; let soften 1 minute. Cook over medium heat, stirring until gelatin dissolves. Add 1/4 cup whipping cream; set aside.
4. Whisk together 6 egg yolks, remaining 1/2 cup sugar, and remaining 1/4 cup Kahlúa in top of double boiler. Place over simmering water, and cook, whisking often, until mixture reaches 160°. Remove bowl, and beat at medium speed with a handheld electric mixer until thick and pale. Add mascarpone cheese and gelatin mixture, beating until smooth. Fold in about 1 cup meringue; fold in remaining meringue. Spoon half of mascarpone mixture into springform pan. Top with remaining pound cake slices; brush pound cake slices with remaining 1/4 cup espresso mixture.
5. Place half of chocolate morsels in a glass bowl. Microwave on HIGH 1 1/2 minutes; stir until smooth and slightly cool. Add 1/2 cup mascarpone mixture, stirring until smooth; fold into remaining mascarpone mixture. Spoon chocolate mascarpone mixture into springform pan. Chill 20 minutes or until slightly firm on top.
6. Combine remaining chocolate morsels, remaining 1/4 cup whipping cream, and butter in a small glass bowl. Microwave on HIGH 1 1/2 minutes. Stir until chocolate melts and mixture is smooth. Spoon chocolate ganache over top of dessert, spreading to edges with a small offset spatula. Cover and chill at least 8 hours.
7. Before serving, run a knife around edge of pan to release sides. Remove Charlotte to a serving plate; let stand 20 minutes. Garnish, if desired.
8. Substitute 12 ounces cream cheese if you can't find mascarpone cheese.

                                                     Source : myrecipes.com

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Chocolate-Espresso Pots de Crème

Ingredients

2 cups half-and-half 
1/2 cup sugar
2 large eggs, lightly beaten 
1 tablespoon instant espresso powder
1/4 cup unsweetened cocoa
1/4 cup brandy
8 ounces semisweet chocolate, cut into chunks (we tested with Scharffen Berger)
Garnishes: unsweetened whipped cream, lavender

Preparation

1. Whisk together first 6 ingredients in top of a double boiler; add chocolate. Bring water to a boil. Reduce heat to medium-low; cook, whisking constantly, 24 minutes or until mixture reaches 160° (mixture will be moderately thickened).
2. Remove from heat. Spoon chocolate into demitasse cups, chocolate pots, or 4- or 6-ounce ramekins. Cover and chill at least 4 hours. Garnish, if desired.
3. Note: Demitasse cups or chocolate pots will yield smaller servings than ramekins, which is a good option for such a rich dessert.

                                                        Source : myrecipes.com

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Dark Chocolate Graveyard Pots de Crème

Ingredients

14 ounces (about 3 cups) semisweet or bitter-sweet chocolate, roughly chopped
2 large eggs, plus 2 yolks 
2 1/2 cups whipping cream 
1/3 cup coffee-flavored liqueur
1/2 cup chocolate wafer crumbs 
Tombstone Cookies

Preparation

1. In a food processor or blender, whirl chocolate until finely chopped. Pour into a bowl. Put eggs and yolks in the processor or blender.
2. In a 4-cup glass measure, heat whipping cream in a microwave oven (see Notes) at full power (100%) until cream boils, 3 to 5 minutes.
3. With processor or blender on high speed, add boiling cream to egg. Check temperature of mixture with an instant-read thermometer; if below 160°, pour mixture back into glass measure and reheat in microwave oven at full power until it reaches 160°, stirring and checking at 15-second intervals.
4. Combine hot cream mixture, chopped chocolate, and liqueur in blender or processor (or whisk the ingredients together in a large bowl); whirl until smooth, about 1 minute.
5. Pour chocolate mixture into 8 ramekins or glasses (1/2-cup size). Chill until softly set, 30 to 45 minutes. If making ahead, cover and chill up to 1 day. For creamiest texture, let desserts stand at room temperature about 30 minutes before eating.
6. Spoon 1 tbsp. wafer crumbs onto each pot de crème. Insert a Tombstone Cookie into each serving.
 

Note: Nutritional analysis is per serving with 1 Tombstone Cookie.

 

Note: This method uses a microwave to heat the cream until it's hot enough to cook and thicken the eggs, but you can always make it on the cooktop. Heat the cream over medium-high heat until it boils, about 6 minutes. Proceed with step 3, but heat the cream-egg mixture as needed in the saucepan until it reaches 160°. Then proceed with step 4.
                                                     Source : myrecipes.com

 

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Chocolate Mousse

Ingredients

5 ounces bittersweet or semisweet chocolate, finely chopped
1/4 cup fat-free half-and-half
1/8 teaspoon salt
2 tablespoons pasteurized egg white or 1 large egg white 
1 tablespoon sugar
1/3 cup reduced-fat sour cream
1/4 teaspoon pure vanilla extract
3 tablespoons whipped cream
Chocolate curls (optional)

 

Preparation

1. Place chocolate, half-and-half, and salt in a double boiler or a heatproof bowl; cook over simmering water until chocolate is melted, stirring frequently (about 5 minutes). Set aside to cool to room temperature (15–20 minutes).
2. Meanwhile, with an electric mixer on medium-high speed, beat the egg white in a medium bowl, just until soft peaks form. Gradually add the sugar and beat until stiff peaks form.
3. Whisk sour cream and vanilla into chocolate mixture. In two batches, whisk the egg-white mixture into the chocolate mixture until just blended. Transfer mousse to 3 serving dishes (about 6- to 8-ounce capacity each, such as stemmed glasses, teacups, or small dessert bowls). Cover dishes lightly with plastic wrap, and refrigerate until thoroughly chilled and set, at least 1 hour or up to 1 day. Before serving, top each mousse with whipped cream and chocolate curls, if desired.

                                              Source : myrecipes.com

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Texas Sheet Cake

Ingredients

Cake:
Cooking spray 
2 teaspoons all-purpose flour
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup water
1/2 cup butter or stick margarine 
1/4 cup unsweetened cocoa
1/2 cup low-fat buttermilk
1 teaspoon vanilla extract
2 large eggs 
Icing:
6 tablespoons butter or stick margarine 
1/3 cup fat-free milk 
1/4 cup unsweetened cocoa
3 cups powdered sugar
1/4 cup chopped pecans, toasted
2 teaspoons vanilla extract

Preparation

1. Preheat oven to 375°.
2. To prepare the cake, coat a 15 x 10-inch jelly-roll pan with cooking spray, and dust with 2 teaspoons flour. Set prepared pan aside.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 cups flour and next 4 ingredients (2 cups flour through salt) in a large bowl; stir well with a whisk. Combine water, 1/2 cup butter, and 1/4 cup cocoa in a small saucepan; bring to a boil, stirring frequently. Remove from heat; pour into flour mixture. Beat at medium speed of a mixer until well-blended. Add buttermilk, 1 teaspoon vanilla, and eggs; beat well. Pour batter into prepared pan; bake at 375° for 17 minutes or until a wooden pick inserted in center comes out clean. Place on a wire rack.
4. To prepare the icing, combine 6 tablespoons butter, milk, and 1/4 cup cocoa in a medium saucepan; bring to a boil, stirring constantly. Remove from heat, and gradually stir in powdered sugar, pecans, and 2 teaspoons vanilla. Spread over hot cake. Cool completely on wire rack.
5. Note: You can also make this recipe in a 13 x 9-inch baking pan. Bake at 375º for 22 minutes. 

                                                   Source : myrecipes.com

 

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Vanilla Cheesecake with Cherry Topping

Ingredients

Crust:
3/4 cup graham cracker crumbs $
1/4 cup sugar
2 tablespoons butter, melted $
2 teaspoons water
Cooking spray $
Filling:
3 (8-ounce) blocks fat-free cream cheese, softened $
2 (8-ounce) blocks 1/3-less-fat cream cheese, softened $$
1 cup sugar
3 tablespoons all-purpose flour
1/4 teaspoon salt
1 (8-ounce) carton fat-free sour cream $
4 large eggs $
2 teaspoons vanilla extract
1 vanilla bean, split lengthwise
Topping:
2/3 cup tawny port or other sweet red wine
1/2 cup sugar
2 (10-ounce) bags frozen pitted dark sweet cherries
2 tablespoons fresh lemon juice
4 teaspoons cornstarch
4 teaspoons water

Preparation

1. Preheat oven to 400°.
2. To prepare crust, combine first 3 ingredients, tossing with a fork. Add 2 teaspoons water; toss with a fork until moist and crumbly. Gently press mixture into bottom and 1 1/2 inches up sides of a 9-inch springform pan coated with cooking spray. Bake at 400° for 5 minutes; cool on a wire rack.
3. Reduce oven temperature to 325°.
4. To prepare filling, beat cheeses with a mixer at high speed until smooth. Combine 1 cup sugar, flour, and salt, stirring with a whisk. Add to cheese mixture; beat well. Add sour cream; beat well. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla extract. Scrape seeds from vanilla bean; stir seeds into cheese mixture, reserving bean halves.
5. Pour cheese mixture into prepared pan; bake at 325° for 1 hour and 15 minutes or until cheesecake center barely moves when pan is touched. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours.
6. To prepare topping, combine port, 1/2 cup sugar, cherries, and reserved vanilla bean halves in a large saucepan; bring to a boil. Cook 5 minutes or until cherries are thawed and mixture is syrupy. Remove vanilla bean halves; discard.
7. Combine juice, cornstarch, and 4 teaspoons water, stirring with a whisk until well blended. Stir cornstarch mixture into cherry mixture; bring to a boil. Reduce heat; simmer 3 minutes or until mixture is slightly thickened and shiny. Remove from heat; cool to room temperature. Cover and chill. Serve over cheesecake.

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Pumpkin-Vanilla Ice Cream Sandwiches

Ingredients

• 2/3 cup vegetable oil
• 1 15-oz. can pure pumpkin
• 2 large eggs 
• 1 1/2 cups sugar
• 2 teaspoons vanilla extract
• 4 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 teaspoon salt
• 1 quart vanilla ice cream
• Sprinkles 

 Preparation

1.  Preheat oven to 375°F. In a bowl, whisk oil, pumpkin, eggs, sugar and vanilla. In a separate bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg and salt. Stir flour mixture into pumpkin mixture until just blended.
2.  Place rounded tablespoons of batter on an ungreased baking sheet, spacing them 1 to 2 inches apart. Using damp fingertips, flatten and shape batter into smooth rounds. Bake until beginning to turn light brown, about 12 minutes. Transfer cookies to a wire rack to cool. Repeat with remaining batter.
3.  Cover flat side of one cookie with a small scoop of vanilla ice cream and top with another cookie. Roll edges in sprinkles. Serve, or cover in plastic wrap and freeze.

                                                                  Source : myrecipes.com

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Sweet Potato-Pecan Cupcakes With Cream Cheese Frosting

Ingredients

• 1 cup coarsely chopped pecans 
• 2 cups sugar 
• 1 cup butter, softened 
• 4 large eggs 
• 1 (16-oz.) can mashed sweet potatoes
• 2/3 cup orange juice 
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour 
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• Cream Cheese Frosting
• Garnish: coarsely chopped pecans 

Preparation

1. 1. Place pecans in a single layer in a shallow pan.
2. 2. Bake at 350° for 8 to 10 minutes or until toasted, stirring once after 4 minutes.
3. 3. Beat sugar and butter at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating until blended after each addition.
4. 4. Whisk together mashed sweet potatoes, orange juice, and vanilla extract. Combine flour and next 5 ingredients. Add flour mixture to sugar mixture alternately with sweet potato mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Fold in toasted pecans. Place foil baking cups in muffin pans, and coat with vegetable cooking spray; spoon batter into cups, filling two-thirds full.
5. 5. Bake at 350° for 28 to 30 minutes or until a wooden pick inserted into center comes out clean. Remove immediately from pans, and cool 50 minutes to 1 hour or until completely cool. Spread cupcakes evenly with Cream Cheese Frosting. Garnish, if desired.
6.                                          Source : myrecipes.com

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