Chocolate Mousse2

Ingredients:(Chocolate Mousse 2)

Chocolate 110 gm
Sugar 10 gm
Egg yolk 1
Egg white 1
Whipping Cream 220 ml
[SPONGE CAKE]
Flour 100 gm
Sugar 100 gm
Egg 4
Vanilla extract few drops
[SPONGE CAKE]
Whisk egg until it becomes frothy
Add sugar slowly with spoon & vanilla essence and continue whisking
Fold flour with the help of spatula
Bake at 180 C for 8 to 10 minutes.

Directions:(Chocolate Mousse 2)

Boil 110 ml of cream & add chocolate (Ganache)
Mix egg yolk & pour the chocolate Ganache on egg yolk & continue mixing.
Whip 110 ml of cream & sugar and fold in above mixture, now fold in whipped egg white.
Chill and serve cold.

Abuelita Small Cakes

 

Ingredients: (Abuelita Small Cakes)

CAKES
Nonstick cooking spray
3 tablets (90 g each) Authentic Mexican Hot Chocolate Drink
1/2 cup (1 stick) butter or margarine
4 large eggs, lightly beaten
1 tablespoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup chopped nuts

TOPPING
3 tablets (90 g each) ABUELITA Authentic Mexican Hot Chocolate Drink
1/4 cup Evaporated Milk
12 whole pecan halves
Vanilla ice cream (optional)

Directions: (Abuelita Small Cakes)

Preheat oven to 375° F. Spray 13 x 9-inch baking pan with nonstick cooking spray and dust with flour.
FOR CAKES:
Place Abuelita and butter in small saucepan. Cook over medium-low heat, stirring frequently, until Abuelita is melted; cool slightly. Stir in eggs and vanilla extract.
Strip in flour, baking soda and salt until combined; stir in nuts. Pour into prepared pan.
Bake for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack. Cut into squares.
FOR TOPPING:
Place Abuelita and evaporated milk in small saucepan. Cook over medium heat, stirring frequently, until Abuelita is melted and texture is smooth.

Choco-Holic Cake

 

Ingredients: (Choco-Holic Cake)

CAKE
1 pkg. (18.25 oz.) chocolate cake mix
1 pkg. (about 3.4 oz.) chocolate instant pudding and pie filling mix
1 cup milk
1/2 cup sour cream
4 large eggs
2 cups (12-oz. pkg.) Semi-Sweet Chocolate Morsels
1 cup chopped walnuts
GLAZE
2 packets (1 oz. each) Pre-Melted Unsweetened Chocolate Flavor
3 tablespoons butter or margarine
1 1/2 cups sifted powdered sugar
2 to 3 tablespoons water
1 teaspoon vanilla extract


Directions: (Choco-Holic Cake)

For Cake:
Preheat oven to 350° F. Grease and flour 12-cup Bundt pan or other tube pan.
Combine cake mix, pudding mix, milk, sour cream and eggs in large mixer bowl. Beat on low speed just until blended. Beat on high speed for 2 minutes. Stir in morsels and nuts. Pour into prepared baking pan.
Bake for 55 to 65 minutes or until wooden pick inserted in cake comes out clean.
Cool in pan on wire rack for 20 minutes. Invert onto wire rack to cool completely.
For Glaze:
Melt Choco Bake and butter in medium, heavy-duty saucepan over low heat, stirring until smooth. Remove from heat. Stir in powdered sugar alternately with water until of desired consistency. Stir in vanilla extract.
Pour glaze over cake.

Watermelon Ice Cream Bombe

 

Ingredients: (Watermelon Ice Cream Bombe)

4 cups lime sherbet, slightly softened
5 cups Vanilla  or  Slow Churned Light Ice Cream
1 container (28 ounces) Strawberry or Raspberry Haagen-Dazs Fat Free Sorbet
1/2 cup Semi-Sweet Chocolate Mini Morsels

 

Directions: (Watermelon Ice Cream Bombe)

Line 2-quart bowl with plastic wrap, making sure wrap hangs over side of the bowl by at least 4 inches.
Spoon sherbet into large mixer bowl; beat with mixer or stir with spoon until smooth. Spoon sherbet into prepared bowl, pressing into the bottom and up the side with the back of a spoon to form a smooth layer. Freeze for 30 minutes. Remove vanilla ice cream from freezer and allow to soften for 10 minutes; spoon into large mixer bowl and beat with mixer or stir with spoon until smooth. Add to bowl with sherbet, smoothing it over the sherbet in a thin layer. Freeze for 30 minutes.
Remove sorbet from the freezer and allow to soften for 10 minutes. Spoon sorbet into large mixer bowl and beat with mixer or stir with spoon until smooth; stir in morsels. Spoon sorbet mixture over ice cream so it fills the remaining space and fills the bowl. Smooth down top; cover with plastic overhang, then add another sheet of plastic wrap. Freeze for at least 6 hours or up to 1 week.
TO UNMOLD, remove plastic wrap from top of bowl. Gently tug at the plastic overhang to loosen the bombe from the bowl. (If the bombe is difficult to remove from the bowl, set it in a large bowl filled with warm water for 8 to 10 seconds.) Place a serving platter over the bowl, invert and shake to release bombe. Peel away plastic wrap, then cut bombe into wedges. Serve immediately.

Cheesecake Cookie Cups

 

Ingredients: (Cheesecake Cookie Cups)

1 pkg. (16.5 oz.) Chocolate Chip Cookie Bar Dough
2 pkgs. (8 oz. each) cream cheese, room temperature
1 can (14 oz.) Sweetened Condensed Milk
2 large eggs
2 teaspoons vanilla extract
1 can (21 oz.) cherry pie filling

 

Directions: (Cheesecake Cookie Cups)

Preheat oven to 325° F. Paper-line 24 muffin cups. Place one piece of cookie dough in each muffin cup.
Bake for 10 to 12 minutes or until cookie has spread to edge of cup.
Beat cream cheese, sweetened condensed milk, eggs and vanilla extract in medium bowl until smooth. Pour about 3 tablespoons cream cheese mixture over each cookie in cup.
Bake for additional 15 to 18 minutes or until set. Cool completely in pan on wire rack. Top each with level tablespoon of pie filling. Refrigerate for 1 hour.

Peanut Butter Cups

 

Ingredients: (Peanut Butter Cups)

1 3/4 cups (11.5-oz. pkg.) Milk Chocolate Morsels
2 tablespoons vegetable shortening
60 (1 1/2-inch) paper candy liners, separated into 30 double-lined cups
1/2 cup butter
1/2 cup chunky peanut butter
1 cup powdered sugar
2/3 cup graham cracker crumbs

 

Directions: (Peanut Butter Cups)

MICROWAVE morsels and vegetable shortening in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 2 minutes; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15-second intervals, stirring just until morsels are melted.
PLACE about 1 teaspoon melted chocolate in each candy cup; spread to about 1/8-inch thickness, almost to top of cup, with small pastry brush. Refrigerate.
COMBINE butter and peanut butter in medium, heavy-duty saucepan. Cook over medium heat, stirring occasionally, for 4 to 6 minutes or until melted. Stir in powdered sugar and graham cracker crumbs. Cool for 5 minutes. Spoon about 1 heaping teaspoon into each chocolate cup.
SPOON about 1/4 teaspoon melted chocolate on top of filling; spread to cover filling. Freeze for about 2 hours or until firm. Carefully peel off paper liners. Store tightly covered in refrigerator.
Makes 30 candies.

Caramel-Almond Coconut Cake

 

Ingredients: (Caramel-Almond Coconut Cake)

CAKE
1 pkg. (18.25 oz.) yellow cake mix with pudding
3 large eggs
1 1/4 cups water
1/3 cup vegetable oil
1 1/2 cups flaked coconut, divided
CARAMEL-ALMOND TOPPING
1/2 cup (1 stick) butter
1/2 cup caramel ice cream topping
3 tablespoons heavy whipping cream
1 cup (3 oz.) sliced almonds
1 cup (6 oz.) Milk Chocolate & Caramel Morsels

Directions: (Caramel-Almond Coconut Cake)

FOR CAKE:
Preheat oven to 350°F. Grease and flour 13 x 9-inch baking pan.
Beat cake mix, eggs, water and oil in large mixer bowl on low speed for 30 seconds. Beat on high speed for 2 minutes. Stir in 1/2 cup coconut. Spoon into prepared baking pan.
Bake for 28 to 35 minutes or just until wooden pick inserted in center comes out clean.
FOR CARAMEL-ALMOND TOPPING:
While cake is baking, prepare topping. Melt butter in medium saucepan over medium-low heat. Stir in caramel topping and cream. Stir in almonds and remaining coconut. Increase heat to medium and bring mixture to a full boil. Boil for 5 minutes or until thick but still spreading consistency, stirring constantly. Carefully spread mixture over cake just as it comes out of oven. Sprinkle morsels over cake while still hot out of the oven. Cool completely in pan on wire rack.

Tres Leches Cupcakes

 

Ingredients: (Tres Leches Cupcakes)

CUPCAKES
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon fine salt
6 large eggs, at room temperature, separated
1 1/3 cups granulated sugar
1/2 cup whole milk
1 tablespoon pure vanilla extract

TRES LECHES SAUCE
1 can (14 ounces) Sweetened Condensed Milk
2/3 cup (5 fluid-ounce can) Evaporated Milk
1 cup coconut milk or heavy cream

TOPPING
1 cup heavy whipping cream
1/2 teaspoon pure vanilla extract
Toasted coconut (optional)

Directions: (Tres Leches Cupcakes)

Preheat oven to 350° F. Line cupcake tins with 32 paper or foil liners.
FOR CUPCAKES:
Sift flour, baking powder and salt into medium bowl.
Beat egg whites in large mixer bowl until soft peaks form. With mixer on, gradually beat in sugar. Beat in egg yolks one at a time, beating well after each addition. Alternately beat in flour mixture with milk, starting and ending with the flour mixture. Beat in vanilla extract.
Spoon batter into prepared cupcake tins, filling only 1/2 full (be sure to not overfill or the tres leches sauce will overflow).
Bake for 15 to 20 minutes or until wooden pick inserted in cupcake comes out clean. Cool in pan on wire rack for 10 minutes. While cupcakes are cooling, make tres leches sauce.
FOR TRES LECHES SAUCE:
Whisk together all but 2 tablespoons sweetened condensed milk, evaporated milk and coconut milk in a large glass measuring cup. Using a wooden pick, skewer or fork, poke holes in the cupcakes, penetrating to the bottom of the liner. One tablespoon at a time, spoon tres leches sauce over each cupcake. After it soaks in, add a little more. Each cupcake should hold about 3 tablespoons sauce. Cover with plastic wrap and refrigerate for 4 hours. Cupcakes can be refrigerated overnight.
FOR TOPPING:
Beat cream in small mixer bowl until stiff peaks form. Fold in remaining 2 tablespoons sweetened condensed milk. Right before serving the cupcakes, add a dollop of whipped cream over each cupcake. Sprinkle with toasted coconut.

Cheese-Stuffed Venezuelan Corn Cakes (Cachapas)

 

Ingredients: (Cheese-Stuffed Venezuelan Corn Cakes (Cachapas))

1 can (14 3/4 oz.) creamed corn
3/4 cup all-purpose baking mix
1/4 cup  Yellow Corn Meal
1 large egg
2 tablespoons butter or margarine, melted
2 tablespoons granulated sugar
Vegetable oil
5 slices of cheese
5 slices of ham (optional)

Directions: (Cheese-Stuffed Venezuelan Corn Cakes (Cachapas))

Place creamed corn, baking mix, corn meal, egg, butter and sugar in blender container; cover. Blend until smooth. Pour batter into medium bowl. Let rest for 5 minutes.
Heat griddle or skillet over medium heat; brush lightly with vegetable oil. Pour 1/4 cup of batter onto hot griddle; cook until bubbles form on surface and bottom turns golden. Turn and cook about 1 minute longer or until golden. Place slices of cheese and ham, if desired, on pancakes and fold over. Remove to serving platter. Keep warm in oven. Repeat with remaining batter. Serve warm.

Pumpkin Spice and Everything Nice Muffins

 

Ingredients:(Pumpkin Spice and Everything Nice Muffins)

1 pkg. (18.25 oz.) spice or carrot cake mix
1 can (15 oz.) Pumpkin
6 tablespoons egg substitute or 3 large egg whites
1/3 cup water
2/3 cup raisins

Instructions:(Pumpkin Spice and Everything Nice Muffins)

Preheat oven to 350º F. Grease or paper-line 24 muffin cups.
Combine cake mix, pumpkin, egg substitute and water in large mixer bowl until moistened. Beat on low speed for 30 seconds; scrape bowl. Beat on medium speed for 2 minutes. Stir in raisins. Spoon batter into prepared muffin cups, filling 2/3 full.
Bake for 18 to 22 minutes or until wooden pick inserted in centers comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Store muffins in covered container.