1 c ricotta cheese
3/4 c cream cheese (6 oz)
1/2 c sugar
24 ladyfingers
1/2 c Kahlua
1 Tbsp unsweetened cocoa
Combine ricotta, cream cheese and sugar in a food processor until smooth.
Split ladyfingers in half lengthwise. Arrange 24 halves in a single layer in an 11"x7" baking dish. Drizzle with 1/4 c Kahlua; let stand 5 minutes. Spread 1/2 cheese mixture evenly over ladyfingers/ Repeat with remaining ladyfingers, Kahlua and cheese. Sprinkle with cocoa.
NOTES
From Cooking Light.
Untried.
Wednesday, March 11, 2009
Mocha Double-Fudge Brownies
2/3 c all-purpose flour
1 c sugar
1/2 c unsweetened cocoa powder
1/4 c butter, melted
2 Tbsp water
1 Tbsp instant coffee granules
1 tsp vanilla extract
1/2 tsp baking powder
1 egg
1 egg white
1/4 c semi-sweet chocolate mini-chips
1/4 c hot fudge
Combine sugar with next 8 ingredients. Add flour and mini-chips, stirring until just blended. Spread half of batter in greased 8" square baking pan. Spread hot fudge over batter (will not completely cover batter). Spread remaining batter over fudge. Bake in a 350 degree oven for 35 minutes or until a wooden pick inserted in center comes out almost clean. Cool on a wire rack.
NOTES
From Cooking Light.
Untried.
1 c sugar
1/2 c unsweetened cocoa powder
1/4 c butter, melted
2 Tbsp water
1 Tbsp instant coffee granules
1 tsp vanilla extract
1/2 tsp baking powder
1 egg
1 egg white
1/4 c semi-sweet chocolate mini-chips
1/4 c hot fudge
Combine sugar with next 8 ingredients. Add flour and mini-chips, stirring until just blended. Spread half of batter in greased 8" square baking pan. Spread hot fudge over batter (will not completely cover batter). Spread remaining batter over fudge. Bake in a 350 degree oven for 35 minutes or until a wooden pick inserted in center comes out almost clean. Cool on a wire rack.
NOTES
From Cooking Light.
Untried.
Raspberry Cream Cheese Brownies
Filling:
1/3 c sugar
1/3 c cream cheese, softened (3 oz)
2 tsp all purpose flour
1/2 tsp vanilla extract
1 egg white
Brownies:
3/4 c all-purpose flour
1/4 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1 c sugar
2/3 c unsweetened cocoa powder
1/4 c butter, melted
1 Tbsp water
1 tsp vanilla extract
1 egg
2 egg whites
3 Tbsp raspberry preserves
Beat all filling ingredients with a mixer on medium speed until well-blended; set aside.
Combine flour, baking powder, baking soda and salt. Separately, combine sugar with next 6 ingredients, stirring well with whisk. Add to flour mixture; stir until just moist. Spread 2/3 batter in the bottom of a greased 8" square pan. Pour filling over batter, spreading evenly. Carefully drop remaining batter and preserves by spoonfuls over filling; swirl together using the tip of a knife to marble.
Bake in a 350 degree oven for 40 minutes or until a wooden pick inserted in center comes out almost clean. Cool on a wire rack.
NOTES
From Cooking Light.
Untried.
1/3 c sugar
1/3 c cream cheese, softened (3 oz)
2 tsp all purpose flour
1/2 tsp vanilla extract
1 egg white
Brownies:
3/4 c all-purpose flour
1/4 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1 c sugar
2/3 c unsweetened cocoa powder
1/4 c butter, melted
1 Tbsp water
1 tsp vanilla extract
1 egg
2 egg whites
3 Tbsp raspberry preserves
Beat all filling ingredients with a mixer on medium speed until well-blended; set aside.
Combine flour, baking powder, baking soda and salt. Separately, combine sugar with next 6 ingredients, stirring well with whisk. Add to flour mixture; stir until just moist. Spread 2/3 batter in the bottom of a greased 8" square pan. Pour filling over batter, spreading evenly. Carefully drop remaining batter and preserves by spoonfuls over filling; swirl together using the tip of a knife to marble.
Bake in a 350 degree oven for 40 minutes or until a wooden pick inserted in center comes out almost clean. Cool on a wire rack.
NOTES
From Cooking Light.
Untried.
Chewy Coconut-Butterscotch Bars
1 1/4 c all-purpose flour
1 1/4 tsp baking powder
1/8 tsp salt
1 c packed dark brown sugar
3 Tbsp vegetable oil
1 tsp vanilla extract
1 egg
1 egg white
1/4 c sweetened flaked coconut
2 Tbsp semisweet chocolate mini-chips
2 Tbsp butterscotch chips
Preheat oven to 350 degrees; grease bottom, but not sides, of an 8" square baking dish.
Combine flour, baking powder and salt. Combine sugar, oil, vanilla, egg and egg white in a large bowl; whisk until well-blended. Add flour mixture; stir until just blended. Spread in pan; bake at 350 degrees for 15 minutes. Remove from oven. Combine coconut and chips; sprinkle over brownies. Bake 10 more minutes or until a wooden pick inserted in center comes out almost clean. Cool on a wire rack.
NOTES
From Cooking Light.
Untried.
1 1/4 tsp baking powder
1/8 tsp salt
1 c packed dark brown sugar
3 Tbsp vegetable oil
1 tsp vanilla extract
1 egg
1 egg white
1/4 c sweetened flaked coconut
2 Tbsp semisweet chocolate mini-chips
2 Tbsp butterscotch chips
Preheat oven to 350 degrees; grease bottom, but not sides, of an 8" square baking dish.
Combine flour, baking powder and salt. Combine sugar, oil, vanilla, egg and egg white in a large bowl; whisk until well-blended. Add flour mixture; stir until just blended. Spread in pan; bake at 350 degrees for 15 minutes. Remove from oven. Combine coconut and chips; sprinkle over brownies. Bake 10 more minutes or until a wooden pick inserted in center comes out almost clean. Cool on a wire rack.
NOTES
From Cooking Light.
Untried.
Peanut Butter Chocolate Chip Brownies
1 c all-purpose flour
1/4 c semisweet chocolate mini-chips
1/4 tsp baking soda
1/8 tsp salt
3/4 c granulated sugar
1/4 c packed dark brown sugar
1/4 c creamy peanut butter
1 Tbsp vegetable oil
1 tsp vanilla extract
1 egg
1 egg white
Preheat oven to 350 degrees; grease bottom, but not sides, of an 8" square pan.
Combine flour, chips, soda and salt. Combine sugars with the remaining ingredients; stir until well-blended. Add flour mixture; stir until just blended. Spread in pan. Bake 25 minutes at 350 degrees or until wooden pick inserted in center comes out almost clean. Cook on a wire rack.
NOTES
From Cooking Light.
Untried.
1/4 c semisweet chocolate mini-chips
1/4 tsp baking soda
1/8 tsp salt
3/4 c granulated sugar
1/4 c packed dark brown sugar
1/4 c creamy peanut butter
1 Tbsp vegetable oil
1 tsp vanilla extract
1 egg
1 egg white
Preheat oven to 350 degrees; grease bottom, but not sides, of an 8" square pan.
Combine flour, chips, soda and salt. Combine sugars with the remaining ingredients; stir until well-blended. Add flour mixture; stir until just blended. Spread in pan. Bake 25 minutes at 350 degrees or until wooden pick inserted in center comes out almost clean. Cook on a wire rack.
NOTES
From Cooking Light.
Untried.
White Chocolate Apricot Muffins
1 3/4 c all-purpose flour
1/2 c sugar
1 Tbsp minced crystallized ginger (optional)
1 1/2 tsp baking powder
1/2 tsp salt
2 oz white baking chocolate, finely chopped
3/4 c milk
3 Tbsp butter, melted
1 egg, lightly beaten
1/2 c apricot preserves
1 Tbsp sugar
Combine first 6 ingredients in a medium bowl; whisk well. Make a well in the center of the mixture. Combine milk, butter, and egg; mix well. Add to flour mixture, stirring until just moist. Spoon about 1 Tbsp batter into each of 12 prepared muffin cups. Spoon 2 tsp preserves into center of each (do not spread); top with remaining batter. Sprinkle evenly with sugar. Bake at 400 degrees for 22 minutes or until muffins spring back when touched lightly in the center. Remove from pan; cool completely on wire rack.
NOTES
From Cooking Light.
Untried.
1/2 c sugar
1 Tbsp minced crystallized ginger (optional)
1 1/2 tsp baking powder
1/2 tsp salt
2 oz white baking chocolate, finely chopped
3/4 c milk
3 Tbsp butter, melted
1 egg, lightly beaten
1/2 c apricot preserves
1 Tbsp sugar
Combine first 6 ingredients in a medium bowl; whisk well. Make a well in the center of the mixture. Combine milk, butter, and egg; mix well. Add to flour mixture, stirring until just moist. Spoon about 1 Tbsp batter into each of 12 prepared muffin cups. Spoon 2 tsp preserves into center of each (do not spread); top with remaining batter. Sprinkle evenly with sugar. Bake at 400 degrees for 22 minutes or until muffins spring back when touched lightly in the center. Remove from pan; cool completely on wire rack.
NOTES
From Cooking Light.
Untried.
Blackberry Lemon Upside-Down Cake
2 tsp butter, melted
1/3 c packed brown sugar
1 1/2 tsp grated lemon rind
2 c fresh blackberries
1 1/4 c all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
2/3 c granulated sugar
2 Tbsp butter, softened
1 egg
3/4 tsp vanilla extract
1/2 c milk
Pour 2 tsp melted butter into bottom of 9" round cake pan; sprinkle with brown sugar and lemon rind and top with blackberries.
Combine flour, baking powder and salt in a small bowl. Beat sugar and butter in a large bowl with a mixer on medium speed until well-blended. Add egg and vanilla; beat well. Add flour mixture to egg mixture alternately with milk, beginning and ending with flour; mix well.
Spoon batter over berries. Bake in a 350 degree oven for 40 minutes. Cool in pan 5 minutes. Loosen edges with knife; invert onto plate.
NOTES
From Cooking Light.
Untried.
1/3 c packed brown sugar
1 1/2 tsp grated lemon rind
2 c fresh blackberries
1 1/4 c all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
2/3 c granulated sugar
2 Tbsp butter, softened
1 egg
3/4 tsp vanilla extract
1/2 c milk
Pour 2 tsp melted butter into bottom of 9" round cake pan; sprinkle with brown sugar and lemon rind and top with blackberries.
Combine flour, baking powder and salt in a small bowl. Beat sugar and butter in a large bowl with a mixer on medium speed until well-blended. Add egg and vanilla; beat well. Add flour mixture to egg mixture alternately with milk, beginning and ending with flour; mix well.
Spoon batter over berries. Bake in a 350 degree oven for 40 minutes. Cool in pan 5 minutes. Loosen edges with knife; invert onto plate.
NOTES
From Cooking Light.
Untried.
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