2 cups granulated sugar
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 3/4 cups unbleached all-purpose flour
3/4 cup Dutch-process unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup boiling water
Preheat the oven to 350 degrees. Line 24 standard cupcake pans with liners, or coat with non-stick cooking spray. In the large bowl of an electric mixer, stir together the sugar, eggs, milk, oil and vanilla, until blended. Combine the flour, cocoa, baking powder, salt and cinnamon, and gradually add to the sugar mixture, until the mixture begins to come together. Very slowly, add the boiling water, and blend until the mixture is smooth. Ladle or scoop the batter into the cupcake tins, filling ¾ full. Bake the cupcakes for 15 to 18 minutes until a skewer inserted into the center of each one comes out clean. Cool the cupcakes in their pans on wire racks until cooled.
Cinnamon Buttercream Frosting
4 ½ cups confectioner’s sugar
1 cup (2 sticks) unsalted butter at room temperature
1 tablespoon vanilla extract
1 ½ teaspoons ground cinnamon
2 tablespoons milk
Chocolate curls for garnishing cupcakes
In the bowl of an electric mixer, stir the sugar, to aerate it. Add the butter, vanilla, cinnamon and 1 tablespoon milk, and beat on high speed until the frosting is spreading consistency. If the frosting is stiff, add a few more drops of milk, beating after each addition. Frost the cooled cupcakes and garnish with chocolate curls. Makes enough to frost two 9-inch layers or 24 cupcakes.
Ambrosia Fruit Salad
1 (8 ounce) container frozen whipped topping, thawed
2 1/2 cups shredded coconut
1/2 cup chopped walnuts
1 (8 ounce) can fruit cocktail, drained
1 (8 ounce) can pineapple chunks, drained
1 (11 ounce) can mandarin oranges, drained
3 cups miniature marshmallows
1 (10 ounce) jar maraschino cherries, drained (optional)
1 teaspoon ground nutmeg (optional)
1 teaspoon ground cinnamon (optional)
In a large bowl, combine the whipped topping, coconut, chopped nuts, fruit cocktail, pineapple, mandarin oranges, marshmallows, cherries, nutmeg and cinnamon. Mix together well and refrigerate for 30 to 45 minutes.
1/4 cup cold water
1 pkg. unflavored gelatin
1/4 cup boiling water
2 1/4 cups strawberries
1 tsp. lemon zest
1/3 cup sugar
1 1/2 cups heavy cream
4 to 6 mint leaves
Pour the cold water into a small bowl and sprinkle with the gelatin. Let stand for 2 minutes. Pour the boiling water over the gelatin mixture and whisk or stir with a fork until the gelatin is dissolved. Set aside 6 perfect strawberries for the garnish. Place the gelatin mixture, lemon zest, the rest of the strawberries and the sugar into a blender or the bowl of a food processor and puree until smooth.
Meanwhile, whip the cream with an electric mixer until it forms soft peaks; set aside a few dollops for the garnish. Pour the strawberry mixture over the whipped cream and gently fold the ingredients together. Spoon the mixture into 4 parfait or stemmed glasses, cover and refrigerate for at least 3 hours. Just before serving, garnish each glass with the additional whipped cream, a whole strawberry and a mint leaf. Makes 6 servings.
Blueberry Cheesecake Bars w/Splenda
1 1/4 cups graham cracker crumbs
1/4 cup SPLENDA® No Calorie Sweetener, Granulated
1/3 cup light butter, melted
12 ounces reduced fat cream cheese, softened
2/3 cup SPLENDA® No Calorie Sweetener, Granulated
2 large eggs
1/3 cup reduced-fat sour cream
2 teaspoons vanilla extract
3/4 cup fresh or frozen blueberries
1/4 cup reduced-sugar apricot preserves
1 tablespoon water
Preheat oven to 350 degrees F. Spray an eight-inch square pan with vegetable cooking spray. Set aside. Combine graham cracker crumbs, SPLENDA® Granulated Sweetener, and butter, mixing well. Firmly press mixture evenly in bottom of prepared pan. Bake 5 minutes. Remove from oven; set aside.
Beat cream cheese at medium speed with an electric mixer until smooth. Gradually add SPLENDA® Granulated Sweetener, beating until blended. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla, beating just until blended. Gently stir in blueberries. Pour mixture into prepared pan.
Bake for 30 to 35 minutes, or until firm. Remove from oven and cool on a wire rack for 30 minutes. Cover and chill 2 hours. Topping Directions: Combine apricot preserves and water in a small saucepan. Cook over medium heat, stirring constantly until jam melts. Spread over filling; cut into bars.
Submitted by: Maker of SPLENDA® Sweetener Products
© McNeil Nutritionals, LLC 2008
3/4 cup all-purpose flour
1/4 cup plus 2 tablespoons unsweetened cocoa powder
2 tablespoons granulated sugar
1 1/4 cups milk
2 large eggs
1/2 recipe Kahl?a Chocolate Pudding
Put all ingredients except pudding in a food processor fitted with the metal blade or in a blender and process for 1 minute. Scrape down the sides of the container and process for 10 seconds. Transfer the batter to a towel and let rest in the refrigerate for 30 minutes.
Heat a nonstick crepe pan or saut? pan over medium-high heat for 1 minute. Add 1/4 cup of the batter to the pan, tilting it so the batter coats the bottom in a thin film. Pour any excess batter back into the bowl, and cook the pancake for about 2 minutes, until the top looks set but not dry and you can lift up the pancake with a rubber spatula and your fingers.
Place the crepe cooked side up on a sheet of wax paper, and repeat with the remaining batter, for a total of 6 crepes. Stack the crepes between sheets of wax paper.
Preheat oven to 400 degrees F. Lightly butter a cookie sheet.
Place a crepe, cooked side up, on a work surface. Place 1/4 cup of the pudding about one-third of the way up from the bottom. Spread it into a rectangle across the crepe, leaving 1-inch borders. Fold the bottom of the crepe up over the pudding, then fold over the sides. Roll the enchilada up and place seam side down on the prepared cookie sheet. Repeat with remaining crepes and pudding. Cover and refrigerate (up to 1 day in advance).
Bake enchiladas for 5 to 7 minutes, just until warmed through. Serve immediately.
1 (12oz) pkg real semi- sweet chocolate chips
1 lb white almond bark, divided
2 cups miniature marshmallows
1 cup crisp rice cereal
1 cup peanuts
1 (6oz) jar red maraschino cherries, drained, cut in half
2 Tbsp green maraschino cherries, drained and quartered
1/3 cup angel flake coconut
1 tsp oil
Melt chocolate chips with 14 oz almond bark in large pan over low heat. Stir in marshmallows, cereal and peanuts. Pour onto greased 12″ pizza pan. Top with cherries, sprinkle with coconut.
Melt remaining 2 oz almond bark with oil over low heat, stir till smooth. Drizzle over coconut.
Chill until firm. Store at room temperature