Thursday, June 25, 2009

Ultimate Chocolate Cake

Ultimate Chocolate Cake
From: Taste of Home: Light & Tasty


TIME: Prep: 15 min. Bake: 45 min. + cooling

1 package (18-1/4 ounces) devil's food cake mix
1 package (1.4 ounces) sugar-free instant chocolate pudding mix
1 cup (8 ounces) fat-free sour cream
1/2 cup unsweetened applesauce
1/2 cup water
2 eggs
1/2 cup egg substitute
1/2 cup semisweet chocolate chips
1-1/2 teaspoons confectioners' sugar

In a bowl, combine the first seven ingredients; mix well. Stir in chocolate chips. Coat a 10-in. fluted tube pan with cooking spray and dust with flour; add batter.
Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

Nutrition Facts
One serving:One piece
Calories: 266
Fat:9 g
Saturated Fat:3 g
Cholesterol:62 mg
Sodium:520 mg
Carbohydrate:41 g
Fiber:2 g
Protein:6 g
Diabetic Exchange:2-1/2 starch, 1-1/2 fat.

Saturday, June 20, 2009

Chunky Banana-Chocolate Chip Cookies

Chunky Banana-Chocolate Chip Cookies
by: Betty Crocker

Prep Time: 20 min
Total Time: 50 min
Makes: About 1 1/2 dozen cookies

2 1/2 ripe medium bananas
1 cup sugar
1/2 cup butter or margarine, softened
1 teaspoon vanilla
2 eggs
2 cups Gold Medal® all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup semisweet chocolate chips
1/2 cup coarsely chopped walnuts
1 cup Betty Crocker® Rich & Creamy vanilla frosting (from 1-lb container)
1/4 cup chopped walnuts and/or miniature semisweet chocolate chips, if desired

1. Heat oven to 375°F. Mash 2 of the bananas to measure 1 cup mashed; reserve remaining 1/2 banana. In large bowl, beat sugar, butter, vanilla, eggs and mashed bananas with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking powder and salt. Stir in chocolate chips and 1/2 cup walnuts.
2. Drop dough by 1/4 cupfuls about 2 inches apart onto ungreased large cookie sheet.
3. Bake 11 to 15 minutes or until set and edges begin to turn light golden brown. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
4. Mash enough of remaining 1/2 banana to measure 2 tablespoons mashed. In medium bowl, stir frosting and mashed banana until smooth and spreadable. Spread each cookie with about 1 tablespoon frosting. Sprinkle 1/4 cup walnuts over frosted cookies.

Monday, June 8, 2009

Oreo Chocolate Balls

Oreo Chocolate Balls
from: Diana Gartner

You will need:
*1 8 oz. brick of Cream Cheese

*1 package of Original Oreo Cookies (pkg weight 1 lb. 2 oz.)

*1 package of CandiQuick Chocolate candy covering (16 oz.) (NOTE: I can always find this at Stater Bros and some other stores may carry it now too. It will be near/with the chocolate chips. I’ve tried quite a few different dipping chocolates and this works the best, especially with this recipe.)

Set cream cheese out to soften.
Grind up (Magic Bullet or other food processor or blender work best) entire package of Oreo Cookies and put in a large bowl for mixing. It should be a think powder…no chunks of oreo left.

Add cream cheese (I add it in chunks as opposed to the whole brick at once) to ground up Oreos.
Using electric hand mixer, blend Oreos and cream cheese until thoroughly mixed - you shouldn't see any white from the cream cheese and it should be a thick pasty consistency.
Chill "dough" in refrigerator for half an hour for best results in next step.
Once chilled, roll peices of dough into small balls and place on a foil covered cookie sheet.
Chill balls in refrigerator for 15 minutes.

Take cookie sheets with balls on them out of fridge. Melt CandiQuick in microwave per package instructions. Leaving the melted chocolate in the tray provided, use a spoon (I use two) to take the balls from the cookie sheets, drop them one at a time in the melted chocolate, cover completely with chocolate, and return to cookie sheet. Cover all balls with the melted chocolate.
Chocolate hardens quickly but chocolate balls should be placed in refrigerator for at least one to two hours prior to serving for best results