Chocolate Soup For Two

Chocolate Soup For Two

Ingredients

  • SOUP:
  • 1 cup of skim milk
  • 1 cup of fat free half and half
  • cup fat free sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 cup bittersweet chocolate chips OR 6 oz. bar chocolate chopp
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • GARNISH:
  • 2 ounces low fat cream cheese
  • 2 tablespoons heaping marshmallow creme

Directions:
Soup:

  • In a medium saucepan over medium heat, stir together the skim milk, half and half, sweetened condensed milk, and vanilla extract. Bring the mixture almost to a boil.
  • Put the pan on low heat, add the chocolate, and whisk until the chocolate starts to melt. Combine the cornstarch and water to form a slurry. Add the slurry a little at a time, whisking constantly, until the soup is thick and smooth. You will know it is ready when the bubbles are gone and the chocolate has thickened, about 5 to 7 minutes. Carefully pour into two bowls and garnish.

Topping:

  • Microwave the cream cheese at 10 second intervals or until it can be stirred smooth. Add marshmallow creme to the cream cheese and mix well. Dollop on top of soup, or transfer mixture to pastry bag and pipe design.

Recipe Source

Xocai Chocolate Fruit Kabobs

Xocai Chocolate Fruit Kabobs

Ingredients

  • 20 whole strawberries
  • 30 chunks pineapple (fresh or canned)
  • 30 chunks papaya (other fruit suggestions: apples, mango, kiwi)
  • 6 chunks dark chocolate (Xocai Healthy Chocolate Nuggets)
  • 1 tbsp butter

Directions:

  • Wash fruit if needed. Remove stem from the strawberries, but leave them whole, Cut other fruit into 1-inch chunks. Arrange chunks of fruit on 10 kabob sticks, alternating fruit so you have 2 to 3 of each fruit on the stick. I like to start and end with a strawberry. 2 Melt butter in a double broiler. Add Nuggets and melt on low. Remove from heat as soon as soft to stir. Line up fruit kabob close together. Drizzle chocolate over fruit in a zigzag pattern.

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Chocolate Peanut Butter Bar Delight

Chocolate Peanut Butter Bar Delight

Ingredients

  • 1 cup of melted butter
  • 2 1/2 cups of graham cracker crumbs
  • 2 3/4 cups of confectioners’ sugar
  • 1 cup of peanut butter
  • 2 cups of semisweet chocolate chips

Directions:

  • Mix together the butter, graham cracker crumbs, sugar, and first cup of the peanut butter until well blended.
  • Press evenly into an ungreased 9×13 pan. (We used a pyrex.)
  • Melt the chocolate chips in the microwave. (Or, if you are like us and do not have a microwave…create a double boiler of sorts by placing a metal bowl over simmering water on the stove to melt the chips.)
  • Spread chocolate evenly over peanut butter filling.
  • Refrigerate for at least one hour. (Until chocolate crust hardens throughout.)
  • Cut into squares, serve, and enjoy!

Yield: 15.0 bars, but it depends on how you cut them
Recipe Source

How to Make Scrambled Eggs

Kids can make perfect scrambled eggs with a little adult supervision. Here's a kid to show them how. Teenage professional chef Justin Miller shares a trick that makes it easy for kids, or their parents, to make perfect scrambled eggs.

Walnut Cake With Maple Mascarpone Cream

Walnut Cake With Maple Mascarpone Cream

Ingredients

  • DRY INGREDIENTS:
  • 2 cups of flour
  • 1 1/8 cups sugar
  • 1/4 teaspoon salt
  • 2 1/2 teaspoons baking powder
  • 3/4 cup walnuts, chopped
  • WET INGREDIENTS:
  • 1/2 cup solid vegetable shortening
  • 3/4 cup strong coffee
  • 3 large egg whites, beaten to stiff peaks
  • TOPPING:
  • Maple Walnut Mascarpone Cream
  • 8 ounces container Mascarpone Cheese
  • 8 tablespoons maple syrup
  • 1/4 cup walnuts, pulverized

Directions:
Batter

  • Cream the sugar and shortening together. Sift the flour, salt and baking powder. Add the dry ingredients to the creamed mixture a little at a time alternating with the coffee until well blended. Fold in the walnuts. Beat 3 egg whites into stiff peaks and fold them into the batter. Put the batter into a greased bundt pan. Bake for 50 minutes at 350º F.

Topping

  • Mix all the ingredients together until the cream is smooth. Put a dollop on top of each piece or cover the top with the cream. Adjust the recipe to make it stronger if you like.

Yield: 10
Recipe Source

White Chocolate & Cherry Almond Muffins

White Chocolate & Cherry Almond Muffins

Ingredients

  • ½ cup cashew meal
  • 1 ½ cups almond meal
  • ½ tsp sea salt
  • ½ tsp baking powder
  • ¼ tsp bicarb soda
  • ¼ cup organic butter – melted
  • ½ cup honey
  • 2 eggs
  • ¼ cup thick plain yoghurt
  • ½ tsp vanilla extract
  • ½ tbsp orange zest
  • 1 cup white chocolate – roughly chopped, I like to keep some big chunks in the mix
  • 8 fresh whole cherries
  • Cane sugar – optional

Directions:

  • Preheat oven to 180C
  • Prepare a muffin tray by lightly greasing, lining with baking paper or with muffin cases.
  • Mix the cashew meal, almond meal, salt, baking powder and bicarb soda in a bowl. In a separate bowl mix together all of the wet ingredients – the melted butter, honey, yoghurt, eggs and vanilla.
  • Pour the wet ingredients into the dry and mix together until well incorporated. Gently fold in the white chocolate chunks and orange zest.
  • Pour into the prepared muffin tray. Place a cherry in the centre of each muffin and sprinkle the tops with some cane sugar.
  • Pop into the oven to bake for 25 minutes until golden brown on top.

Recipe Source

Spaghetti With Spinach, Tuna and Feta Cheese

Spaghetti With Spinach, Tuna and Feta Cheese

Ingredients

  • 1 box of your favorite spaghetti
  • Olive oil
  • 8 ounces of feta cheese- crumbled
  • 1 can of tuna- drained
  • 5 cloves of garlic – chopped
  • 1 box of frozen creamed spinach
  • 1/2 cup chicken broth
  • Dashes of red pepper flakes
  • 29 oz. can of chick peas – drained

Directions:

  • Heat a large frying pan with a few drizzles of olive oil. Add the garlic and the frozen creamed spinach. Sauté until the spinach is thawed and the garlic is a beautiful golden.
  • Add the drained chick peas and the chicken broth and continue to simmer on low. Add the drained tuna and toss. Remove from the heat and set aside.
  • Prepare the spaghetti as directed. Lift the spaghetti out of the water and place it in the spinach and chick peas. Add the crumbled feta cheese and toss. Drizzle a little olive oil over the top and add a few dashes of red pepper flakes.

Yield: 6 servings

Recipe Source

Cookie Bowls for Fruit/Ice-cream

Cookie Bowls for Fruit Ice-cream

Ingredients

  • 1 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1 1/2 teaspoons vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 egg
  • 1/2 teaspoon No Color Almond Extract

Directions:

  • Preheat oven to 350 degrees F.
  • Spray the outside of ice cream cookie bowl tin with vegetable tin spray.
  • Mix flour and salt in a medium bowl.
  • Beat sugar and butter in a large bowl with electric mixer.
  • Add egg and extracts and beat.
  • Mix flour mixture in butter mixture 1 cup at a time, combining well after each addition.
  • Flatten out dough till 1/8″ thickness. Cut 4-1/2″ circles.
  • Press a circle over each bowl cavity.
  • Bake about 12 minutes.
  • Cool 10 minutes on a cooling rack.
  • Repeat with the left dough.

Yield: 12

Submitted by: Charlotte Robertson

Alfajores

Alfajores

Ingredients

  • 1/4 cup plus 3 tbsp. butter
  • 1/4 cup plus 3 tbsp. sugar
  • 1 egg, beaten
  • 3/4 cup plus 2 tbsp. flour
  • 1 can sweetened condensed milk

Alfajores are typical South American cookies.

Directions:

  • Cream together butter and sugar; add egg and flour and mix well.
  • In scant teaspoonfuls, drop onto a cookie sheet. Pat with a floured finger into very thin 1.5-inch circles.
  • Bake at 325 degrees for 10-12 minutes, until just starting to brown around edges.
  • Sandwich two cookies together with cooked condensed milk. To cook condensed milk, place entire, unopened can in a large saucepan, cover with water. Bring to boil and simmer about 2 hours. This turns it into caramel.

Yield: 6

Recipe Source

Halloween “Pops”

Halloween “Pops”

Ingredients

  • 6 tablespoons butter
  • 4 ounces unsweetened chocolate
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2 cups sugar
  • 1 1/3 cup AP flour
  • cooking spray
  • chocolate chips (optional)
  1. Preheat oven to 350 degrees. Spray a 9×9″ pan or brownie pop mold (in my case) with cooking spray.
  2. On the stove over medium-low heat, melt chocolate and butter in a medium pot. Mix in eggs, vanilla and sugar until combined. (I actually removed it from the heat to add in the eggs so they wouldn’t start cooking before I could mix them in entirely.) Add in the flour and mix well.
  3. Pour into prepared baking dish or brownie pop mold, and sprinkle w/chocolate chips if you’d like a truly chocolaty, fudgy experience.
  4. Bake for 20 minutes or until a toothpick inserted near the center comes out clean. (For the brownie pops it was more like 30 minutes.)
  5. Allow to cool then cut or decorate as you desire. Enjoy!

Recipe Source

Chocolate Soup For Two

Ingredients SOUP:1 cup of skim milk1 cup of fat free half and halfcup fat free sweetened condensed milk1 teaspoon vanilla extract1 cup bittersweet chocolate … [Read more]

Xocai Chocolate Fruit Kabobs

Ingredients 20 whole strawberries 30 chunks pineapple (fresh or canned)30 chunks papaya (other fruit suggestions: apples, mango, kiwi)6 chunks dark … [Read more]

Chocolate Peanut Butter Bar Delight

Ingredients 1 cup of melted butter2 1/2 cups of graham cracker crumbs2 3/4 cups of confectioners' sugar1 cup of peanut butter2 cups of semisweet chocolate … [Read more]

How to Make Scrambled Eggs

Kids can make perfect scrambled eggs with a little adult supervision. Here's a kid to show them how. Teenage professional chef Justin Miller shares a trick that makes it easy for kids, or their parents, to make perfect scrambled eggs. … [Read more]

Walnut Cake With Maple Mascarpone Cream

Ingredients DRY INGREDIENTS:2 cups of flour1 1/8 cups sugar1/4 teaspoon salt2 1/2 teaspoons baking powder3/4 cup walnuts, choppedWET INGREDIENTS:1/2 cup … [Read more]

White Chocolate & Cherry Almond Muffins

Ingredients ½ cup cashew meal1 ½ cups almond meal½ tsp sea salt½ tsp baking powder¼ tsp bicarb soda¼ cup organic butter – melted½ cup honey2 eggs¼ cup thick … [Read more]

Spaghetti With Spinach, Tuna and Feta Cheese

Ingredients 1 box of your favorite spaghetti Olive oil8 ounces of feta cheese- crumbled1 can of tuna- drained5 cloves of garlic – chopped1 box … [Read more]

Cookie Bowls for Fruit/Ice-cream

Ingredients 1 teaspoon salt1 1/2 cups granulated sugar1 1/2 teaspoons vanilla extract2 3/4 cups all-purpose flour1 cup (2 sticks) unsalted butter, softened1 … [Read more]

Alfajores

Ingredients 1/4 cup plus 3 tbsp. butter1/4 cup plus 3 tbsp. sugar1 egg, beaten3/4 cup plus 2 tbsp. flour1 can sweetened condensed milk … [Read more]

Halloween “Pops”

Ingredients 6 tablespoons butter4 ounces unsweetened chocolate4 eggs2 teaspoons vanilla extract2 cups sugar1 1/3 cup AP flourcooking spraychocolate chips … [Read more]