Light Strawberry Lemonade Cupcakes

Ingredients

3/4 cup(s) sifted cake flour
1 teaspoon(s) baking powder
1/8 teaspoon(s) kosher salt
1/4 cup(s) vegetable oil (grapeseed, canola or safflower)
1/4 cup(s) frozen lemonade concentrate, defrosted
Zest of 1/2 of a lemon
3 large egg whites
1/2 cup(s) granulated sugar
Spray oil
1/2 pint(s) fresh strawberries
1 1/2 cup(s) sifted confectioner’s sugar
1/8 teaspoon(s) fresh lemon juice 

 

Preparation

Step 1 Position a rack in the center of the oven. Preheat the oven to 350 F. Line a muffin tin with paper liners. Coat the liners lightly with the spray oil (this will allow the cupcakes to be easily removed from the liners).

Step 2 Combine the flour, baking powder, salt, and lemon zest in a large bowl.

Step 3 Pour the egg whites into the bowl of a stand mixer fitted with the whisk attachment. Begin beating the whites on medium speed until they begin to turn opaque and fluffy. While the mixer is still running, pour the sugar slowly into the egg whites. Increase the speed to high and continue beating until stiff, but not dry.

Step 4 Create a well in the center of the flour mixture and pour in the vegetable oil and lemonade concentrate. Fold in one third of the egg whites with a rubber spatula into the flour mixture until all of the ingredients are moistened. Fold the moistened ingredients into the remaining egg whites gently until just combined.
Step 5 Divide the batter evenly between the lined cups. Place the muffin tin on the center rack and bake for 10 minutes. After 10 minutes, turn the tin by 90 degrees and bake for 5 minutes more. Remove from the oven and let cool. The cupcakes will deflate slightly during baking, creating a little valley in the center of each one. This will be filled with the strawberry glaze.
Step 6 While the cupcakes are cooling, make the strawberry glaze. In a small bowl, mash 4 to 5 of the ripest and juiciest strawberries and push the mash through the fine mesh strainer to remove the seeds. Whisk 2 tablespoons strawberry puree into the confectioner’s sugar in a medium bowl. The glaze will be fairly thick and light pink in color. If the glaze is too thick to spread on the cupcakes, add more strawberry puree a drop a time. Whisk in lemon juice. Spread the glaze onto the cupcakes. Let set for about an hour.
Step 7 Rinse the remaining strawberries. Stem, hull, and slice the strawberries. Arrange decoratively on top of the strawberry glaze. 

                                                             Source : myrecipes.com

Read more »

Black Bean Brownies (Gluten Free)

Ingredients

• 1 (15 ounce) can black beans
• 3 eggs
• 3 tablespoons oil
• 1/2 cup cocoa
• 1/2 teaspoon baking powder
• 1 pinch salt
• 1 teaspoon vanilla
• 3/4 cup sugar
• 1/2 cup milk chocolate chips

 

Directions:

1. Prehear oven to 350 degrees.
2. Lightly grease 8x8 square baking dish.
3. Combine the black beans, eggs, oil, cocoa powder, baking powder, salt, vanilla, and sugar in a blender. Blend until smooth. Pour the mixture into the prepared baking dish. Sprinkle the chocolate chips over the mixture or mix into the batter.
4. Bake in a preheated oven until the top is dry and edges start to pull away from the sides of the pan, about 30 minutes.
5. I frost them by putting the remaining bag of chocolate chips on top of the brownies when they come out of the oven. When melted, I spread them around.

 

                                                           Source : food.com

Read more »

Pork Cutlet Parmigiana

Ingredients

• 2 lbs pork tenderloin, sliced into medallions
• 1 egg
• 1 cup breadcrumbs
• 1 tablespoon italian seasoning
• 4 cups spaghetti sauce
• 2 cups mozzarella cheese
• 1/2 cup parmesan cheese
• oil, to fry

 

Directions:

1. With a meat mallet, pound pork into thin patties.
2. In a shallow dish beat egg, in another shallow dish, combine breadcrumbs and seasoning.
3. Dip each pork medallion into beaten egg and then into bread crumbs.
4. Fry over med hi heat till browned- it does not need to be fully cooked.
5. In a 9 X 13 baking dish, put in 1 cup sauce and half the pork, top with half of the cheese. Top with half the remaining sauce. Repeat again for balance of ingredients.
6. Bake covered at 350 for 1/2 hour, remove top and bake 10 more minutes.
7. Serve over pasta.

                                                          Source : http://italian.food.com

Read more »

Turkey Reuben Panini

Ingredients

8 (1/2-ounce) slices thin-slice rye bread
1/4 cup fat-free Thousand Island dressing
8 (1/2-ounce) thin slices reduced-fat Swiss cheese
1/4 cup refrigerated sauerkraut, rinsed and drained
8 ounces deli, low-sodium turkey breast (such as Boar's Head) 

Preparation

1. Spread one side of each bread slice evenly with 1 1/2 teaspoons dressing. Place one cheese slice on dressed side of each of four bread slices; top each with 1 tablespoon sauerkraut and 2 ounces turkey. Top each sandwich with 1 cheese slice and 1 bread slice, dressed side down. Coat the outside of the sandwich (top and bottom) with cooking spray. Heat a large skillet over medium-high heat. Add sandwiches to pan. Place a cast-iron or other heavy skillet on top of sandwiches; press gently to flatten sandwiches (leave cast-iron skillet on sandwiches while they cook). Cook 2 minutes on each side or until browned and cheese melts.

                                                     Source : myrecipes.com

Read more »

Chocolate Strawberry Shortcakes

Ingredients

 

• 1/4 cup unsweetened cocoa powder
• 1 cup all-purpose flour $
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup plus 2 Tbsp. sugar plus extra for sprinkling
• 4 tablespoons cold unsalted butter, cut into small pieces $
• 5 tablespoons whole milk
• 4 cups (about 16 oz.) strawberries, stemmed and sliced (about 3 1/2 cups sliced)
• 2/3 cup heavy cream

Preparation

1. Preheat oven to 425°F. Line a large baking sheet with parchment. Sift cocoa, flour, baking powder, baking soda, salt and 1/4 cup sugar into a large bowl. Add butter and rub in with fingertips until mixture resembles coarse meal.

2. Stir in milk until a rough dough forms. Do not overmix. Divide dough into 4 equal portions (a heaping 1/3 cup each). Gently shape into mounds; sprinkle tops with sugar. Transfer to baking sheet and bake until a toothpick inserted into center comes out clean, 12 to 14 minutes. Transfer biscuits to a wire rack and let cool.

3. Toss strawberries and 1/4 cup sugar in a bowl. Let stand at room temperature, stirring occasionally, until juices form, about 30 minutes. Using a hand mixer on high, whip cream and 2 Tbsp. sugar in a large bowl until soft peaks form.

4. Using a serrated knife, slice each biscuit in half horizontally and place 1 bottom half on each of 4 plates. Spoon 1/4 of berry mixture on each bottom. Dollop with whipped cream and top with remaining biscuit halves. Serve immediately.

                                                       Source : myrecipes.com

Read more »

Eclair Cake

Ingredients

• 1 cup water
• 1/2 cup butter 
• 1 cup all-purpose flour 
• 4 eggs, beaten 
• 1 8-oz. pkg. cream cheese, softened 
• 3 cups milk 
• 2 3-oz. pkgs. instant vanilla pudding mix
• 1 8-oz. container frozen whipped topping, thawed
• Garnish: chocolate syrup

Preparation

1. Combine water and butter in a saucepan; heat until boiling. Whisk in flour until smooth; remove from heat. Pour mixture into a medium bowl; gradually blend in eggs.
2. Spread in a greased 13"x9" baking pan; bake at 350 degrees for 30 minutes. Remove from oven; press baked crust down lightly and set aside.
3. With an electric mixer on medium speed, beat together cream cheese, milk and pudding mix for 2 minutes; spread over crust. Refrigerate until firm.
4. At serving time, spread with whipped topping; drizzle with chocolate syrup.

                                                                Source : myrecipes.com

Read more »

Piña Colada Ice Cream Cake

Ingredients

2 large eggs
1/2 cup heavy cream
1/4 cup golden rum
1 cup cake flour
1/2 cup plus 1 Tbsp. sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 pound (1 stick) unsalted butter, softened
1/2 cup sweetened flaked coconut
1/2 cup drained canned crushed pineapple
1 pint coconut ice cream, softened

 

Preparation

Preheat oven to 350°F. Butter a 4-by-8-inch loaf pan, line bottom with parchment paper and butter parchment; dust with flour.

In a small bowl, stir together eggs, 2 Tbsp. cream and 1 Tbsp. rum. Sift flour, 1/2 cup sugar, baking powder and salt into a large bowl. Add butter and half of egg mixture and beat with an electric mixer until well-blended, 1 minute, scraping down sides of bowl as needed. Add remaining egg mixture and beat well. Fold in coconut. Scrape batter into pan and bake until cake is light golden and a toothpick inserted in center comes out clean, about 45 minutes. Let cool for 10 minutes, then unmold, remove parchment and cool completely on a wire rack.

Wash and dry loaf pan and line completely with plastic wrap. Using a serrated knife, cut cake horizontally into 3 equal layers. Brush 2 Tbsp. rum evenly over cut sides of cake. Place bottom third in loaf pan. In a bowl, beat remaining 6 Tbsp. cream with remaining 1 Tbsp. sugar until stiff peaks form. In a small bowl, stir together pineapple and remaining 1 Tbsp. rum. Fold pineapple mixture into cream.

Spread ice cream evenly over cake in pan. Top with middle cake layer, then spread with pineapple-cream mixture. Top with remaining cake layer. Cover with plastic wrap and freeze until firm, at least 8 hours or up to 2 days.

Remove from freezer 15 minutes before serving. Unmold and peel away plastic wrap. Cut into 1-inch slices with a hot knife, and serve.

                                                           Source : myrecipes.com

Read more »