Cooking Recepies

British-Style Pancakes

2009-02-26T19:49:00.000-08:00

Ingredients:
2 eggs
50 g butter
200 ml milk, mixed with 75 ml water
110 g plain flour, sifted
1 pinch salt

- To serve:
lemon wedges, to taste
lemon juice, to taste
caster sugar, to taste

Preparation:
1. Sift the flour and salt into a mixing bowl.
2. Make a well in the center of the flour and break the eggs into it, then whisk the eggs into the flour.
3. Slowly add small quantities of the milk and water mixture, whisking all the while to get the lumps out of the flour (the batter should be like a thin cream when you’re done).
4. Melt the butter in a frying pan.
5. Spoon 2 tablespoons of the melted butter into the batter and whisk it in, then pour the rest into a bowl and use it to grease the pan (using a bit of paper towel to smear it round before you make each pancake).
6. Heat up the pan over high heat, then turn the heat down to medium.
7. Spoon the batter into the pan, using just less than 1/4 cup for a 10″ pan (don’t make the pancakes too big, or they’ll be hard to flip).
8. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter - it will only take a few seconds to cook.
9. When it is golden brown underneath, flip to the other side and cook for a few more seconds.
10. Place the pancake on a plate and cover with a clean kitchen towel to keep warm while you make the rest.
11. To serve, sprinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, then in half again to form triangles (or simply roll them up). Serve sprinkled with a little more sugar and lemon juice and extra sections of lemon.

Nutritional information for one serving:
Calories: 94
Calories from fat: 44
Total fat: 4.9g
Cholesterol: 46mg
Total carbs: 9.6g
Protein: 2.8g

Coconut Creme Bars

2009-02-08T04:31:00.000-08:00

Ingredients:
1 cup coconut
1/2 cup sliced almonds
3 5/8 ounces French vanilla pudding mix
1 (18 ounce) package yellow cake mix
1 3/4 cups milk
1/2 cup half-and-half
1/2 cup margarine
1/2 teaspoon almond extract

For the glaze:
1 cup powdered sugar
3-4 teaspoons milk
2 tablespoons margarine, softened
1/4 teaspoon almond extract

Preparation:
1. Preheat the oven to 350 degrees F.
2. Grease a 13×9 inch pan.
3. In a medium saucepan, combine the pudding mix and 1 3/4 cups milk.
4. Bring to a boil over medium heat, stirring constantly.
5. Remove from the heat; cool while preparing the base.
6. In a large bowl, combine the cake mix, half-and-half, 1/2 cup margarine and almond extract at low speed until moistened.
7. Reserve 1 cup mixture for the topping; spread the remaining mixture in the prepared pan.
8. Bake at 350 degrees F for about 8 minutes.
9. Spoon and spread the pudding gently over the base.
10. Add the coconut to the 1 cup reserve mixture; spoon teaspoonfuls evenly over the pudding.
11. Sprinkle with almonds. Return to the oven and bake for about 20-30 minutes (or until it turns golden brown and the coconut mixture is firm to touch).
12. In a small bowl, combine all the glaze ingredients, adding enough milk for the desired glaze consistency; blend until smooth. Drizzle the glaze over the warm bars.
13. Cool completely. Cut into bars. Store in the refrigerator until ready to serve.

Nutritional information for one serving:
Calories: 148
Calories from fat: 70
Total fat: 7.8g
Cholesterol: 3mg
Total carbs: 18.6g
Protein: 1.6g

Pineapple Cake

2009-02-08T04:26:00.000-08:00

Ingredients:

For the cake:
1 (20 ounce) can crushed pineapple, undrained
2 cups flour
1 teaspoon baking soda
2 cups sugar
1 teaspoon vanilla

For the glaze:
2 tablespoons pineapple juice
1 tablespoon milk
1 cup powdered sugar
1/2 teaspoon vanilla

Preparation:
1. In a bowl, combine the flour, baking soda, sugar and vanilla.
2. Gently mix in the undrained can of crushed pineapple. Reserve 2 tablespoons of the pineapple juice to use in the glaze.
3. Pour into a greased and floured 9×13 pan.
4. Bake at 350 degrees F for about 35-40 minutes (until the center is set). Let cool for 5-6 minutes.
5. To make the frosting: In a separate bowl, combine the pineapple juice, milk, powdered sugar and vanilla. If the mixture is too thick, add a little more milk.
6. Pour the glaze over the hot cake.

Nutritional information for one serving:
Calories: 165
Calories from fat: 1
Total fat: 0.2g
Cholesterol: 0mg
Total carbs: 40.2g
Protein: 1.4g

Chocolate Pikelets

2009-02-08T04:19:00.000-08:00

Ingredients:
1 cup flour
1 teaspoon baking soda
1 pinch salt
3 tablespoons sugar
1 tablespoon margarine or butter, melted
1 egg
1 cup low-fat milk
2 teaspoons cream of tartar
2 tablespoons cocoa powder

Preparation:
1. In a small bowl, dissolve the baking soda in the milk; set aside.
2. In a large bowl, beat the egg and sugar together until thick and pale.
3. Sift the flour, cream of tartar, cocoa and salt together.
4. Fold the dry ingredients into the beaten egg mixture, alternating with adding the milk/baking soda mixture.
5. Fold in the melted butter just until combined.
6. Heat a greased frying pan and cook 1-2 tablespoonfuls of the pikelet batter until bubbles appear on the surface.
7. Flip the pikelets to cook on the other side for 1 about minute (or until golden brown).

Nutritional information for one serving:
Calories: 76
Calories from fat: 16
Total fat: 1.8g
Cholesterol: 18mg
Total carbs: 12.9g
Protein: 2.5g

Light Ricotta Cheesecake

2009-02-08T04:18:00.000-08:00

Ingredients:
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 egg, slightly beaten
1/4-1/2 cup butter
1/2 cup sugar
2 teaspoons cinnamon
4 eggs, separated
1 lb part-skim ricotta cheese
1/2 cup sugar
1 cup low-fat sour cream
2 tablespoons flour
1/2 teaspoon salt
1/4 cup oatmeal
2 tablespoons fresh-squeezed orange juice
2 teaspoons vanilla
1 teaspoon cinnamon

Preparation:
1. Cream together the butter and sugar. Stir in the egg. Combine the flour, baking powder, salt and cinnamon; add to the butter mixture.
2. Mix to form a soft dough. Reserve half a cup of the dough to be used later for topping; refrigerate the remaining dough.
3. In a medium-sized bowl, whip the egg whites until stiff.
4. In a large bowl, combine the egg yolks, ricotta cheese, sugar, sour cream, orange juice, flour, salt and vanilla; beat until smooth and gently fold in the whipped egg whites.
5. Press the chilled dough evenly into a 10″ springform pan that has been lightly sprayed with no-stick cooking spray. Pour the filling over the crust. Combine the reserved dough with oatmeal and cinnamon; crumble this topping evenly over filling.
6. Bake at 350° F for about 45-60 minutes (or until a knife inserted near center of the cheesecake comes out clean).
7. Cool the cheesecake on a wire rack. Cover and refrigerate to chill thoroughly.
8. Just before serving, remove the sides of the springform pan and transfer the cheesecake to a serving platter.

Nutritional information for one serving:
Calories: 196
Calories from fat: 78
Total fat: 8.7g
Cholesterol: 88mg
Total carbs: 22.9g
Fiber: 0.6g
Protein: 6.8g

Angel Food Cake

2009-02-08T04:17:00.000-08:00

Ingredients:
1 cup cake flour
12 large egg whites
3/4 cup sugar
2 tablespoons sugar
1 1/2 teaspoons cream of tartar
1/2 teaspoon almond extract
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
3/4 cup sugar

Preparation:
1. Separate the eggs in a glass - don’t get any egg yolk in the whites!
2. Use an angel food cake pan, without greasing it.
3. Preheat the oven to 375° F.
4. Sift the cake flour and 3/4 cup plus 2 tablespoons sugar; set aside.
5. Combine the vanilla and almond extract in a small bowl; set aside.
6. Beat the egg whites, cream of tartar and salt until it forms peaks.
7. Slowly add the other 3/4 cup of sugar, then beat on high until stiff peaks form.
8. Beating on low, slowly add the flour mixture and extracts.
9. Make sure you fold in the sides and bottom of your mixing bowl.
10. Spoon into the angel food cake pan.
11. Move a knife through the batter to remove any air pockets that may form.
12. Bake for about 30-35 minutes (or until the top springs back when lightly touched with a finger).
13. Invert the pan onto a tin funnel to cool completely.
14. To remove the cake from the pan, firmly spank the sides of the pan (you could also use a knife, but this sometimes tears the sides of the cake).
15. Invert the cake onto a serving plate, then take the knife to the top and gently cut the cake away from the pan insert, and just give the cake a gently but firm tap or downward shake on to the plate.
16. You can add whipped cream, strawberries, peaches or any other fruit you like to this cake.

Nutritional information for one serving:
Calories: 124
Calories from fat: 1
Total fat: 0.1g
Cholesterol: 0mg
Total carbs: 27.4g
Fiber: 0.1g
Protein: 3.4g

Snickers Candy Bars

2009-02-08T04:15:00.000-08:00

Ingredients:
3/4 cup creamy peanut butter
2 cups milk chocolate chips
1/2 cup butterscotch chips
1 1/2 cups marshmallow creme
1/4 cup butter
1 (14 ounce) package caramels
1 1/2 cups salted peanuts, chopped
1 cup sugar
1/4 cup evaporated milk
1/4 cup whipping cream
1 teaspoon vanilla

Preparation:
1. Melt together 1 cup milk chocolate chips, 1/4 cup butterscotch chips and 1/4 cup creamy peanut butter. Spread this mixture on the bottom of a 9×13 cake pan and put in the refrigerator or freezer to set up while the next layer is prepared.
2. Boil together the butter, sugar and evaporated milk for about 5 minutes.
3. Take off the stove and add the marshmallow creme, 1/4 cup creamy peanut butter, vanilla and peanuts.
4. Pour over the first layer that was chilling, then place back in the freezer.
5. Melt the caramels with the whipping cream until smooth, then pour over the second layer that is chilling; place back in freezer.
6. Melt together the remaining peanut butter, milk chocolate chips and butterscotch chips, then spread on the top of the third layer in the pan.
7. Return to chill until set up.
8. Store in the refrigerator to keep from getting too soft and to aid in cutting and serving.

Nutritional information for one serving:
Calories: 199
Calories from fat: 93
Total fat: 10.3g
Cholesterol: 6mg
Total carbs: 24.6g
Fiber: 1g
Protein: 4.1g

Buttermilk Pancakes

2009-02-08T04:03:00.000-08:00

Ingredients:
1 1/2 cups buttermilk
1 1/4 cups flour
1 egg, slightly beaten
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons vegetable oil
1 tablespoon sugar

Preparation:
1. In a medium bowl, sift the dry ingredients.
2. Mix the buttermilk, egg and vegetable oil together, and add to the dry ingredients.
3. Stir only until the dry ingredients have disappeared.
4. Lightly coat a skillet or griddle with non-stick cooking spray or a small amount of vegetable oil; preheat over medium heat.
5. Test by adding a few drops of water on the hot pan - when the drops start to “dance” on the griddle, it is time to cook.
6. For each pancake, pour about a 1/4 cup of batter onto the hot griddle.
7. Cook until bubbles that form begin to pop and the edges look dry.
8. Using a spatula, turn the pancake and cook until the other side is rich golden brown.
9. Serving suggestion: serve with blueberry sauce and a dollop of sour cream or lemon yogurt.

Nutritional information for one serving:
Calories: 135
Calories from fat: 41
Total fat: 4.6g
Cholesterol: 28mg
Total carbs: 19g
Fiber: 0.5g
Protein: 4.3g

Gingersnaps

2009-02-08T04:00:00.000-08:00

Ingredients:
1 1/2 cups soft whole wheat flour
1 cup dark brown sugar
1 cup soft unbleached flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 teaspoons ground ginger
1/2 cup light molasses, warmed
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/3 cup vegetable oil
1/3 cup water

Preparation:
1. In a large bowl, sift the dry ingredients together.
2. Mix the molasses with the oil and water. (If the molasses are not warm enough to dissolve into the water, use the microwave to warm them a little.)
3. Mix the wet ingredients into the dry ingredients.
4. The dough should be quite stiff, and not particularly sticky - if it’s too soft and sticky, add a little more flour.
5. Preheat the oven to 350° F.
6. Roll out the dough to about 1/4″ thick, and cut out with cookie cutters.
7. Line some cookie trays with parchment paper or lightly oil them, and place the cookies on them.
8. Re-roll and cut the scraps, until the dough is gone.
9. Bake for about 10-14 minutes, until lightly browned and set (the cookies will harden up as they cool).

Nutritional information for one serving:
Calories: 102
Calories from fat: 23
Total fat: 2.6g
Cholesterol: 0mg
Total carbs: 19.1g
Fiber: 1g
Protein: 1.3g

Strawberry Muffins

2009-02-08T03:56:00.000-08:00

Ingredients:
12 strawberries, sliced
7 tablespoons sugar
2 cups flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 cup milk, plus
1 egg, beaten
1/4 cup butter or margarine, melted
2 tablespoons milk

Preparation:
1. Preheat the oven to 450 degrees F.
2. In a bowl, combine the flour, 1/4 cup sugar, salt and baking powder.
3. Stir in the beaten egg, milk and butter (the batter will not be smooth).
4. Spoon the batter into buttered muffin tins (or cupcake paper lined tins), filling each cup about 2/3 full.
5. Press strawberry slices into batter, pointed side up.
6. Sprinkle each muffin with 1 teaspoon sugar.
7. Bake for about 15-20 minutes (or until golden brown).

Nutritional information for one serving:
Calories: 163
Calories from fat: 47
Total fat: 5.3g
Cholesterol: 31mg
Total carbs: 25.4g
Fiber: 0.8g
Protein: 3.5g

Cinnamon-Scented Devil’s Cupcakes

2009-02-08T03:03:00.000-08:00

Ingredients:
1 1/2 cups miniature semisweet chocolate chips
2 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
1 1/2 cups cups unsweetened cocoa powder
3 1/2 cups sugar
1 tablespoon cinnamon
1 1/4 cups freshly brewed coffee, cooled to room temperature
2 large egg yolks
2 large eggs
3/4 cup oil
1 1/4 cups buttermilk
1 tablespoon vanilla

Preparation:
1. Preheat the oven to 325 degrees F.
2. Line some muffin tins with paper liners.
3. In a large bowl, sift together the cocoa, flour, baking soda, baking powder, salt and cinnamon.
4. In a very large bowl, combine the sugar, buttermilk, coffee, egg yolks, eggs, oil and vanilla; beat well with an electric mixer for about 2-3 minutes (until thoroughly combined).
5. Add in the dry ingredients. Beat on medium speed for about 4 minutes (until blended), occasionally scraping the bowl.
6. Stir in the mini chocolate chips.
7. Spoon the batter evenly between the prepared muffin tins.
8. Bake in the oven for about 20-25 minutes (or until puffed).
9. Transfer the cupcakes to wire racks and cool completely before frosting.

Nutritional information for one cupcake:
Calories: 183
Calories from fat: 63
Total fat: 7.1g
Cholesterol: 21mg
Total carbs: 30.4g
Fiber: 1.8g
Protein: 2.5g

Banana Muffins

2009-01-28T21:18:00.000-08:00

You will need:

- 3 large bananas
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt (optional)
- 1 egg
- 1/2 cup white sugar
- 1/3 cup melted butter
- chocolate chips (optional)
- nuts (optional)

Step 1:
Preheat the oven to 350 degrees F.

Step 2:
Mash the bananas; add the slightly beaten egg and the sugar.

Step 3:
Stir in the melted butter.

Step 4:
Stir in the dry ingredients.

Step 5:
Spoon the mixture into paper muffin cups and place them in a medium-sized muffin pan.

Step 6:
Bake for about 20 minutes.

Nutritional information for one serving:
Calories: 170
Calories from fat: 52
Total fat: 5.8g
Cholesterol: 31mg
Total carbs: 28.1g
Fiber: 1.3g
Protein: 2.6g

Monster Cookies

2009-01-28T21:15:00.000-08:00

You will need:

- 4 ounces M&Ms chocolate candy
- 1 cup semi-sweet chocolate chips
- 1 cup sugar
- 1 cup brown sugar
- 1 1/2 cups peanut butter
- 1/2 cup margarine, softened
- 4 1/2 cups oatmeal
- 3 eggs
- 1 teaspoon light Karo syrup (or pancake syrup)
- 2 teaspoons baking soda
- 1 teaspoon vanilla

Step 1:
Mix the sugars with the margarine and the eggs.

Step 2:
Add the vanilla, peanut butter and light syrup.

Step 3:
Mix the rest of the ingredients and add the M&Ms at the end.

Step 4:
Drop by teaspoonful on a lightly greased cookie sheet (you can use PAM cooking spray).

Step 5:
Bake at 350 degrees F for about 10-15 minutes.

Nutritional information for one serving:
Calories: 91
Calories from fat: 42
Total fat: 4.8g
Cholesterol: 7mg
Total carbs: 11.1g
Fiber: 0.9g
Protein: 2.2g

Walnut and Raisin Cookies

2009-01-28T21:07:00.000-08:00

You will need:

- 1/4 cup raisins
- 1/4 cup walnuts, chopped into coarse pieces
- 1/4 cup desiccated coconut
- 1 large egg
- 3/4 cup flour
- 1 teaspoon baking powder
- 1/3 cup powdered sugar
- 1/3 cup butter, softened
- 1/2 teaspoon vanilla essence

Step 1:
Preheat the oven to 325° F (160° C).

Step 2:
Cream the sugar and butter together.

Step 3:
Add the (slightly beaten) egg and vanilla essence.

Step 4:
Sift the flour and baking powder together.

Step 5:
Add the dessicated coconut, raisins and walnuts to the flour and mix with your hands.

Step 6:
Add this mixture to the butter and sugar mixture; fold gently.

Step 7:
Put spoonfuls of the batter 1 inch apart into a prepared (greased or covered with butter paper) baking tray and slightly flatten.

Step 8:
Bake for about 20 minutes (or until light golden brown).

Step 9:
Let cool for about 5 minutes, then take the cookies out of the tray and cool completely on a wire rack.

Step 10:
Store in an air tight container.

Nutritional information for one serving:
Calories: 75
Calories from fat: 41
Total fat: 4.6g
Cholesterol: 18mg
Total carbs: 7.7g
Fiber: 0.3g
Protein: 1.1g

Blueberry Muffins

2009-01-28T21:01:00.000-08:00

You will need:

- 2 1/2 cups blueberries (fresh or frozen)
- 1/2 cup butter or margarine
- 2 large eggs
- 1/2 cup milk
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla
Topping:
- 1 tablespoon granulated sugar, mixed with
- 1/4 teaspoon ground nutmeg

Step 1:
Preheat the oven to 375° F.

Step 2:
Grease 18 regular-size muffin cups (or 12 large size muffin cups).

Step 3:
In a bowl, mix the butter until creamy. Add the sugar and beat until fluffy and pale.

Step 4:
Add the eggs (one at a time, beating well after each).

Step 5:
Beat in the baking powder, salt and vanilla.

Step 6:
Using a spoon, fold in half of the flour, then half of the milk into batter; repeat with the other halves.

Step 7:
Fold in the blueberries.

Step 8:
Spoon the mixture into the muffin cups and sprinkle the topping onto each muffin.

Step 9:
Bake for about 20-30 minutes (until golden brown and springy to touch).

Nutritional information for one serving:
Calories: 166
Calories from fat: 55
Total fat: 6.1g
Cholesterol: 38mg
Total carbs: 25.9g
Fiber: 0.9g
Protein: 2.6g

Honey Nut Crunch Bars

2009-01-28T20:58:00.000-08:00

You will need:

- 1 (6 1/2 ounce) can salted mixed nuts
- 1/3 cup honey
- 2 (5 ounce) cans La Choy crispy Chow Mein noodles
- 1/3 cup butter or margarine
- 1 cup light brown sugar, packed
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon

Step 1:
Grease a 9″ square baking pan, or spray with Pam non-stick spray.

Step 2:
Place the honey, butter, honey, cinnamon and brown sugar into a 3-quart saucepan.

Step 3:
Bring to a boil over medium heat, stirring constantly.

Step 4:
Boil for about one minute, then remove from heat.

Step 5:
Immediately add the noodles and vanilla, gently stirring until all the noodles are coated.

Step 6:
Stir in the nuts.

Step 7:
Scrape the mixture into the prepared pan and pat down level using wax paper to give it a flat surface.

Step 8:
Let the mixture stand at least one hour.

Step 9:
Place on a cutting board, then cut into 24 bars with a very large, heavy knife.

Nutritional information for one serving:
Calories: 180
Calories from fat: 91
Total fat: 10.2g
Cholesterol: 6mg
Total carbs: 21.7g
Fiber: 1.2g
Protein: 2.4g

Apple Cheese

2009-01-28T20:55:00.000-08:00

You will need:

- 4 apples, cored and cut into wedges
- 3 tablespoons raisins
- 4 ounces light cream cheese, softened
- cinnamon
- nutmeg (optional)
- toasted coconut (optional)

Step 1:
In a bowl, stir together the raisins and cream cheese.

Step 2:
Spread the mixture on one side of the apple wedges.

Step 3:
Sprinkle with cinnamon, nutmeg and/or coconut (if using) and enjoy!

Nutritional information for one serving:
Calories: 162
Calories from fat: 62
Total fat: 7g
Cholesterol: 21mg
Total carbs: 24.4g
Fiber: 3.6g
Protein: 3.2g

Banana Orange Muffins

2009-01-28T20:52:00.000-08:00

You will need:

- 3/4 cup (about 2 medium) ripe bananas, mashed
- 1 1/2 cups Quaker Oats (uncooked)
- 1/3 cup brown sugar, firmly packed
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt (optional)
- 8 ounces plain nonfat yogurt
- 2 egg whites, lightly beaten
- 1/2 teaspoon ground cinnamon
- 1 1/2 teaspoons orange zest
- 2 tablespoons vegetable oil
- 1/3 cup raisins, chopped (optional) or dates (optional)

Step 1:
Preheat the oven to 400°F.

Step 2:
Line 12 medium muffin cups with paper baking cups (or lightly spray the bottoms only with cooking spray).

Step 3:
In a large bowl, combine the oats, brown sugar, flour, baking soda, baking powder, cinnamon, salt and raisins or dates (if using); mix well.

Step 4:
In a medium bowl, combine the bananas, yogurt, egg whites, vegetable oil and orange peel; blend well.

Step 5:
Add the wet ingredients to the dry ingredients; stir just until the dry ingredients are moistened (do not overmix).

Step 6:
Fill the muffin cups until they’re almost full.

Step 7:
Bake for about 20-22 minutes (or until the muffins turn golden brown).

Step 8:
Cool the muffins in the pan on a wire rack for about 5 minutes; remove from the pan.

Nutritional information for one serving:
Calories: 143
Calories from fat: 27
Total fat: 3.1g
Cholesterol: 0mg
Total carbs: 24.6g
Fiber: 1.6g
Protein: 4.6g

Light Tiramisu

2009-01-27T13:15:00.000-08:00

You will need:

- 8 inches angel food cake
- 1 (8 ounce) package reduced-fat cream cheese
- 3 tablespoons coffee liqueur
- 1/2 cup sifted powdered sugar
- 1 (8 ounce) container frozen light whipped dessert topping, thawed
- 2 tablespoons coffee liqueur
- 1/4 cup fat free sour cream
- 1/4 cup strong black coffee
- 2 tablespoons coffee liqueur

Step 1:
To prepare the filling: in a large bowl, combine the cream cheese, 3 tablespoons coffee liqueur and powdered sugar. Beat with an electric mixer on medium speed until smooth and blended. Stir in 1/2 cup of the whipped dessert topping and set aside.

Step 2:
To prepare the frosting: in a medium bowl combine the remaining whipped dessert topping, 2 tablespoons liqueur and sour cream. Set aside.

Step 3:
Cut the angel food cake horizontally into 3 layers, using a serrated knife. Place 1 layer on a serving platter and the remaining 2 layers on large dinner plates. With a skewer, poke holes in the tops of all 3 layers.

Step 4:
In a small bowl, combine the 2 tablespoons coffee liqueur and strong coffee; drizzle over all the 3 cake layers.

Step 5:
Spread the bottom cake layer with half of the filling. Add the middle layer, spread with the remaining filling and finally add the top layer. Frost the cake with the frosting.

Step 6:
Cover and chill in the refrigerator for up to 4 hours before serving.

Nutritional information for one serving:
Calories: 151
Calories from fat: 23
Total fat: 2.7g
Cholesterol: 8mg
Total carbs: 25.3g
Fiber: 0.1g
Protein: 3.5g

Chocolate Rice Noodle Haystacks

2009-01-27T13:08:00.000-08:00

You will need:

- 3 ounces semi-sweet chocolate chips
- 3 ounces rice noodles
- 3 ounces butterscotch chips
- 1 cup mini marshmallows
- 1/2 cup creamy peanut butter

Step 1:
Melt the butterscotch chips, chocolate chips and peanut butter on a reduced power in the microwave (be careful not to scorch!).

Step 2:
Stir in the mini marshmallows and rice noodles.

Step 3:
Drop by spoonfuls onto waxed paper and allow the cookies to harden, chilling in the fridge.

Nutritional information for one cookie:
Calories: 149
Calories from fat: 74
Total fat: 8.3g
Cholesterol: 0mg
Total carbs: 17.7g
Fiber: 1g
Protein: 3g

Cream Cheese Brownies

2009-01-27T13:03:00.000-08:00

You will need:

Cheese and Chips mix:
- 8 ounces cream cheese
- 6 ounces chocolate chips
- 1 egg, unbeaten
- 1/3 cup sugar
- 1/8 teaspoon salt
Dough mix:
- 1/4 cup cocoa
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/3 cup vegetable oil
- 1 cup sugar
- 1 teaspoon vanilla
- 1 tablespoon vinegar
- 1 cup water

Step 1:
Combine the cheese and chips mix (except for the chips); beat well.

Step 2:
Stir in the chocolate chips and set the mix aside.

Step 3:
Mix the dough mix. Pour batter into a lightly greased 9×13 inch pan.

Step 4:
Drop teaspoonfuls of the cream cheese mix randomly over the batter.

Step 5:
Bake for about 15-20 minutes at 350°F.

Step 6:
Let cool and refrigerate.

Nutritional information for one serving:
Calories: 170
Calories from fat: 79
Total fat: 8.8g
Cholesterol: 19mg
Total carbs: 22.3g
Fiber: 0.9g
Protein: 2.3g

Quick 5-Minute Fudge

2009-01-27T12:39:00.000-08:00

You will need:

- 1 (6 ounce/ 170 g) package milk chocolate chips
- 1 cup chopped nuts
- 16 large marshmallows
- 1 2/3 cups white sugar
- 1 tablespoon unsalted butter
- 2/3 cup evaporated milk
- 1/2 teaspoon salt
- 1 teaspoon pure vanilla extract

Step 1:
In a medium-sized saucepan, combine the milk, sugar, butter and salt.

Step 2:
Bring to a boil and cook for about 5 minutes, stirring constantly.

Step 3:
Add in the chocolate chips and cook until melted.

Step 4:
Remove from the heat. Stir in the marshmallows, nuts and vanilla extract, mixing well.

Step 5:
Pour into a 8-inch pan. Let cool, then cut into squares.

Nutritional information for one serving:
Calories: 147
Calories from fat: 46
Total fat: 5.2g
Cholesterol: 4mg
Total carbs: 24.7g
Fiber: 0.7g
Protein: 2g

White Chocolate Chip Cookies

2009-01-27T12:34:00.000-08:00

You will need:

- 1/2 cup white chocolate chips
- 1/3 cup white sugar
- 1/4 cup brown sugar
- 1 egg yolk
- 125 g butter, melted
- 1 1/2 cups self-raising flour
- 1 teaspoon vanilla essence

Step 1:
Preheat the oven to 350º F (180º C). Grease or line a cookie tray.

Step 2:
Mix together the butter and sugar.

Step 3:
Add the egg yolk and vanilla essence, mixing well.

Step 4:
Stir in the white chocolate chips and flour.

Step 5:
Place teaspoonfuls onto the cookie tray and bake for about 12 minutes.

Nutritional information for one serving:
Calories: 126
Calories from fat: 60
Total fat: 6.7g
Cholesterol: 23mg
Total carbs: 15.5g
Fiber: 0.3g
Protein: 1.4g

Cinnamon Rice Pudding

2009-01-27T12:21:00.000-08:00

You will need:

- 1 1/2 ounces pudding rice
- 1 cinnamon stick
-1 ounce caster sugar
-2 teaspoons butter
- 2 3/4 cups low-fat milk

Step 1:
Preheat the oven to 300°F (150°C)

Step 2:
Place the rice, milk and sugar in an oven-proof dish.

Step 3:
Top with knobs of butter and add the cinnamon stick.

Step 4:
Place the dish in the oven (uncovered), stir once after about 30 minutes and leave for another 1 1/2 hours.

Step 5:
Serve hot or cold, according to your preference.

Nutritional information for one serving:
Calories: 155
Calories from fat: 32
Total fat: 3.6g
Cholesterol: 13mg
Total carbs: 24.5g
Fiber: 0.3g
Protein: 6.4g