Sunday, August 08, 2004

I tried a couple of easy recipes I found online recently and was going to post about them but forgot until now.. so just thought I’d share!  The first is just an easy way to kick up a boxed cake mix (devils food) and it was sooo good.. the praline layer was all chewy carmelly goodness.. Mmm :9.  I used whipped buttercream icing instead of whipped cream as posted, since some peoples’ comments said they’d prefer a little heartier:

Chocolate praline layer cake:

1/2 cup butter
1/4 cup heavy whipping cream
1 cup packed brown sugar
3/4 cup chopped pecans
1 (18.25 ounce) package devil’s food cake mix with pudding
1 1/4 cups water
1/3 cup vegetable oil
3 eggs

And unless you opt for other icing:
1 3/4 cups heavy whipping cream
1/4 cup confectioners’ sugar
1/4 teaspoon vanilla extract

1 Preheat oven to 325 degrees F (165 degrees C). In a saucepan, combine the butter or margarine, 1/4 c whipping cream and brown sugar. Cook over low heat until the butter is just melted, stirring occasionally. Pour into two 8 or 9 inch round cake pans. Sprinkle evenly with the chopped pecans.

2 In a large bowl, combine the cake mix, water, oil and eggs at low speed until moistened. Beat 2 minutes at the highest speed. Carefully spoon the batter over the pecan mixture.

3 Bake at 325 degrees F (165 degrees C) for 35 to 45 minutes, or until the cake springs back when lightly touched in the center. Cool 5 minutes. Remove from the pans and cool completely.

4 In a small bowl, beat the 1 3/4 cups whipping cream until soft peaks form. Blend in the confectioners’ sugar and vanilla extract. Beat until stiff peaks form.

5 To assemble the cake, place one layer on a serving plate, praline side up. Spread with half of the whipped cream. Top with the second layer. Frost with the remaining whipped cream.. Store in refrigerator.

From Carla

Friday, March 12, 2004

16 oz low fat (2%) small curd cottage cheese
8 oz low fat cream cheese
3 eggs
pinch salt
1/2 c. sugar (Splenda would probably work too)
1 TB grated lemon peel
1/2 tsp vanilla extract
3/4 c. cookie crumbs

Drain the cottage cheese over a fine mesh strainer for about an hour or until the excess moisture is drained out.  Line an 8 inch cake pan with parchment paper and spray the paper with cooking spray.  Preheat the oven to 350 F.

Put the cottage cheese in a food processor or blender and blend for 2-3 minutes, until really smooth and creamy.  Add the salt, sugar, and cream cheese and blend until smooth.  Pour into a bowl and whisk in the eggs, vanilla, and lemon peel until just blended.  Pour into the cake pan, put that into a 9x11 pan with about 1 inch of hot water, and bake for about 35-40 minutes.  Take out of the oven, cool, and refrigerate overnight.

Unmold the cake, press cookie crumbs onto the bottom and around the sides, and serve.

You can also take out the lemon and add about 2 ounces melted chocolate for a chocolate cheesecake, that would probably also be good.

Thanks Kathy!

Friday, December 26, 2003

What could be more fitting for Christmas than a South Beach Diet-
friendly Angel Food Cake? This delicious, Phase 2 recipe was
contributed by online member Kathy from Sequim, Washington.

Whole Wheat Spice Angel Food Cake

Ingredients
1 3/4 cups egg whites (about 12-14 large eggs), divided
1 cup whole wheat flour
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1 1/2 cups Splenda, divided
3/4 teaspoon salt
1 1/2 teaspoons cream of tartar
1 teaspoon vanilla extract

Directions:
Carefully separate eggs, making certain there is no yolk in the egg
whites (otherwise the whites will not beat into peaks). In a large
bowl, let egg whites warm to room temperature, about 1 hour.

Preheat oven to 375�F.

Sift whole wheat flour and re-measure 1 cup. Then re-sift this flour
along with 3/4 cup Splenda, nutmeg, and cinnamon. Repeat re-sifting
two more times and set aside.

Beat egg whites, salt, and cream of tartar at high speed until soft
peaks form. Add remaining 3/4 cup Splenda to egg white mixture a
tablespoon at a time, beating well after each addition. Continue
beating until stiff peaks form.

Either sift or gently sprinkle one-quarter of the flour mixture over
the egg whites. Gently fold in with 15 under-and-over strokes.
Repeat, turning bowl so that everything gets blended well. After
last addition, scrape and double check that all the flour mixture is
well blended into egg whites. You want to keep the egg white mixture
as fluffy as possible, so be sure not to beat it down.

Spread batter into a clean, ungreased, 9- or 10-inch tube pan (angel
food cake pan). Do your best to make certain there are no air
pockets. Bake for about 30 minutes or until the edges of the cake
just start to pull away from the pan. Invert the pan over the neck
of a wine-type bottle; let it cool completely. Carefully remove from
pan.

{via Jona}