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Healthy Recipe: Cappuccino Dessert

FitSugar — Thu, 03 Apr 2008 12:30:00 -0700

Sometimes a fruit mix will do just fine for dessert, and sometimes you need something that feels and taste a little more like dessert. This tasty little Cappuccino Dessert posted by user ces016 looks like it would do the trick. It's probably not for those of you who eat all natural and organic, but for everyone else it's worth a try.

For the easy recipe just read more.

Cappuccino Dessert
From Kraftfoods.com

Prep Time: 10 min
Total Time: 1 hr 10 min
Makes: 5 servings

Ingredients

2 cups cold fat-free milk
2 tsp. Maxwell House Instant Coffee
1 pkg. (4-serving size) Jell-O Vanilla Flavor Fat-Free Sugar-Free Instant Reduced Calorie Pudding and Pie Filling
1/8 tsp. ground cinnamon
1 cup thawed Cool Whip Light Whipped Topping

Directions
Pour milk and instant coffee into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Pour into five dessert dishes.

Refrigerate at least 1 hour before serving.

Add cinnamon to whipped topping; stir with wire whisk until well blended. Spread over pudding. Store leftovers in refrigerator.

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Nutrition Information (per serving):
Calories 90
Total fat 2 g
Saturated fat 2 g
Cholesterol 0 mg
Sodium 320 mg
Carbohydrate 14 g
Dietary fiber 0 g
Sugars 7 g
Protein 4 g

On Thanksgiving, Nothing Beats Classic Pumpkin Pie

partysugar — Mon, 23 Nov 2009 13:30:43 -0800

As much as I love experimenting with alternative pumpkin desserts like pumpkin layer cake and mini baklava pumpkin tarts, sometimes nothing is better than the beloved standby, classic pumpkin pie. This year I tried out an old-fashioned style recipe.

The delicious crust is flaked with pecans, and the filling is a mixture of pumpkin puree, molasses, and sour cream. The resulting pie is silky with a rich pumpkin flavor that's not too sweet. Rum-spiked whipped cream is an ideal and necessary topping that takes this pie over the edge. To take a look at the recipe, read more.

Old-Fashioned Pumpkin Pie With Pecan Pastry Crust
From The New Thanksgiving Table

Ingredients

For the crust:
2 1/4 cups all-purpose flour, plus extra for dusting
1/2 cup pecans, toasted and finely ground
1 teaspoon kosher or sea salt
1 tablespoon granulated sugar
1/2 cup (1 stick) ice-cold unsalted butter, cut into small pieces
1/2 cup ice-cold solid vegetable shortening, cut into small pieces
1/3 cup sour cream
2 tablespoons ice water
For filling:
3 1/2 cups or 2 cans (15 ounces each) unsweetened pumpkin puree
7 large eggs, lightly beaten
2/3 cup unsulfured molasses
1/3 cup granulated sugar
1 tablespoon ground ginger
1 tablespoon ground cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon kosher or sea salt
1/2 teaspoon freshly ground pepper
2 cups sour cream
1 cup heavy whipping cream
2 tablespoons milk
sugar for sprinkling
For topping:
1 cup heavy whipping cream
2 tablespoons confectioners' sugar
2 tablespoons dark rum or one tablespoon pure maple syrup

Directions

Make the crust: Combine the 2 1/4 cups flour, the pecans, salt, and granulated sugar in a food processor fitted with the metal blade. Scatter the butter and shortening pieces over the flour mixture and pulse until the mixture resembles coarse meal. Add the sour cream and water and process for a few seconds, just until the dough begins to form. Do not over process. (To make the dough by hand, place the dry ingredients in a large bowl, and use a pastry blender or 2 knives to cut the butter and shortening into the flour mixture. Add the sour cream and ice water, and mix just until the dough comes together and forms a mass.)
Transfer the dough to a floured work surface, gathering all the loose bits, and form into a disk about 1-inch thick. Cut the dough into 2 pieces, wrap each piece in plastic wrap, and refrigerate for at least 30 minutes, or up to overnight.
Have 2 9-inch pie pans ready. On a lightly floured work surface, roll out 1 piece of dough into a circle about 12 inches in diameter. Dust the work surface and dough with a little more flour, as necessary, to keep the dough from sticking. Roll the dough around the rolling pin, lift it over the pie pan, and unroll the dough over the pan. Adjust to center the dough, then press it into place, Trim the excess dough by running a knife around the edge of the pan. Repeat with the second piece of dough. Refrigerate the pie crusts while you make the filling.
To make the filling: in a large bowl, combine the pumpkin, egss, molasses, granulated sugar, ginger, cinnamon, nutmeg, allspice, salt, and pepper. Whisk until smooth. Blend in the sour cream and heavy cream. Whisk until smooth and no white streaks are visible. Set aside.
To assemble the pies, divide the pumpkin filling between the chilled pie shells. Use a pastry brush to brush milk on the edges of the pastry. Sprinkle with sugar.
Bake the pies for about 40 minutes until the filling just begins to puff at the edges and the center no longer jiggles when gently shaken. Turn off the oven and leave the pies, undisturbed, in the oven with the door ajar for 20 minutes. Transfer the pies to wire racks and let cool completely.
Meanwhile make the topping: In a medium bowl, combine the cream, confectioners' sugar, and rum. Using a whisk or electric mixer, whip the cream until soft peaks form. Cover and refrigerate until ready to serve.
Slice the pies into wedges, top with whipped cream and serve.

Makes two 9-inch pies.

Make ahead: The pie dough can be made, wrapped tightly, and frozen up to 3 weeks in advance. Thaw overnight in the refrigerator before rolling it out. The filling can be made up to 1 day in advance. Place in a covered container and refrigerate. The whipped cream can be prepared up to 4 hours in advance. Cover and refrigerate until ready to serve. The pie is best when baked the day you are planning to serve it.

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Healthy T-Day Dessert: Pumpkin-Carrot Bars With Cream Cheese Frosting

FitSugar — Sat, 21 Nov 2009 03:30:05 -0800

Thanksgiving is fast approaching, and my love of all things pumpkin is hardly waning. From yogurt to muffins, I relish this tasty flavor of Fall. If you're looking for a pumpkin pie alternative, these pumpkin-carrot bars are delish. The bit of cream cheese frosting adds a deceptive element of decadence.

Low in calories while remaining full of flavor, these pumpkin bars make a great dessert - perfect for potlucks (much easier to share with large groups than pies) and they're relatively guilt-free. They're high in vitamin A - and trust me you cannot even taste the shredded carrot - and a bar only contains 70 calories and less than two grams of fat. With nutritional stats like that, it's OK to go back for seconds.

Check out the recipe when you read more.

Pumpkin-Carrot Bars With Cream Cheese Frosting
Modified from SparkPeople

Ingredients

2 cups whole wheat pastry flour
2 teaspoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
1 cup sugar
1/2 cup brown sugar
1/3 cup Earth Balance (or other butter substitute)
2 eggs
2 large egg whites
1 can (15 oz.) pumpkin pie filling
2/3 cup finely shredded carrot

Cream cheese topping:
4 ounces light cream cheese, softened
1/4 cup sugar
1 tablespoon skim milk

Directions

Pre-heat oven to 350° F. Spray a 15 x 10 jellyroll pan with cooking spray.
In small bowl, whisk flour, pumpkin spice, baking powder, and baking soda.
In larger bowl, use electric mixer to beat sugar, Earth Balance, and brown sugar until crumbly. Add eggs, egg whites, pumpkin pie filling, and carrots. Beat until well blended.
Add flour mixture and mix until well blended. Spread onto greased pan.
To prepare cream cheese topping: mix together cream cheese, sugar, and milk until thoroughly blended.
Drop teaspoon-fulls of topping over pumpkin batter and swirl and cut mixture into batter with a butter knife.
Bake for 20 to 30 minutes or until toothpick inserted in the center comes out clean.
Cool in pan completely on wire rack before cutting into squares.

Makes 48 squares.

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Looking for more healthy recipes? Then check out the Healthy Recipe Group - the name pretty much says it all.

Cranberries Move From Sauce to Sorbet

YumSugar — Mon, 16 Nov 2009 16:28:15 -0800

Although Thanksgiving is all about tradition, I love to take a quintessential holiday ingredient and add a new twist to it. Cranberry sauce is essential to turkey day, but it's time to move this berry over to dessert - with a white wine and ginger infused cranberry sorbet. Normally sorbet is served between courses to cleanse the palate. However, I like to offer it after the feast for guests who prefer something lighter and more refreshing than pumpkin pie. If you're interested in moving your cranberries from the dinner table to the dessert table, keep reading.

You Must Make These Brown-Sugar-Caramel Frosted Cupcakes!

partysugar — Fri, 13 Nov 2009 13:00:31 -0800

Love pecan pie, but tired of making the same old Thanksgiving dessert? Then bake these brown-sugar-pecan cupcakes with caramel frosting instead! Seriously, these cupcakes are the best dessert I've tasted in weeks.

The fluffy batter is rich, but light with a distinct browned-butter flavor. Although it requires a little time to make, the caramel frosting is absolutely to die for. It's smooth and creamy with a sweet taste similar to caramel candies. The pecans tie the elements together and provide a breakfast-like texture to the cakes.

When I served these at a recent dinner party, I was shocked at how good they tasted. Everyone was simultaneously saying, "mmmm" and "these are amazing." You simply must make these delicious cupcakes. Get the recipe after the break.

Celebrate the Season With Pumpkin Brownies

YumSugar — Mon, 02 Nov 2009 16:15:34 -0800

Now that everyone knows that solid packed pumpkin is nothing but 100 percent pure pumpkin, here is a delicious and unexpected Thanksgiving dessert that combines pumpkin with brownies. The spiciness of cinnamon, nutmeg, and cayenne in the pumpkin layer complements the sweetness of the rich brownie layer. I halved the original recipe and rather than bake them in a square pan, I opted to use a mini muffin pan. With a smaller pan, they didn't swirl as well, but it did create a distinct two-layer presentation with just enough richness in the bite-size dessert. If you are over the traditional pumpkin pie, give these delectable pumpkin brownies a try and keep reading for the recipe.

Come Party With Me: Almost Meatless Thanksgiving - Dessert

partysugar — Wed, 18 Nov 2009 10:15:21 -0800

Finish your almost meatless Thanksgiving with a decadent sweet potato pie. This pie is a dessert traditional to the South, but with its smooth creamy filling and rich sweet flavor, sweet potato pie is welcome on Thanksgiving tables all across America. The dough calls for shortening, however, if you prefer to bake with butter, use that instead. Although the ingredient list includes a whiskey-spiked whipped cream, you can omit the alcohol and employ vanilla extract. To get the recipe which should be made in advance, read more.

Sweet Potato Pie
From Food Network

Ingredients

Filling:
3 medium sweet potatoes (about 1 1/2 pounds)
4 tablespoons unsalted butter
2 large eggs
1/2 cup heavy cream
1/2 cup light brown sugar
1/4 cup light corn syrup
1 tablespoon pure vanilla extract
1/2 teaspoon finely grated orange zest
1/2 teaspoon ground cinnamon
1/2 teaspoon fine salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground ginger
Pinch ground cloves
Dough:
1 1/4 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon fine salt
1/4 cup non-hydrogenated shortening
8 tablespoons cold unsalted butter, diced (1 stick)
1 large egg yolk
1 tablespoon cider or white wine vinegar
Topping:
1 cup whipping cream
1 tablespoon whiskey, rye or bourbon
Candied Pecans, homemade or store bought, recipe follows

Directions

Filling: Preheat the oven to 425 degrees F. Put the sweet potatoes on a small roasting pan and bake until easily pierced with a fork, about 40 minutes.
Meanwhile make the dough:Pulse the flour, sugar, and salt in a food processor with the metal blade until combined. Add the shortening and pulse about 10 times. Add the butter and continue to pulse until it resembles cornmeal mixed with bean-size bits of butter. Beat the egg yolk and vinegar together, add and pulse 3 to 4 times, but don't let the dough form a ball in the machine.
Remove the blade, and gather the dough together by hand. If dough does not come together, sprinkle up to 1 tablespoon of ice cold water over the dough and bring together. Wrap dough in plastic wrap and shape into disk. Refrigerate at least 1 hour or up to 2 days.
Peel the cooked sweet potatoes and mash lightly with a fork; you should have about 2 cups puree. Mix the sweet potatoes and butter in the food processor until smooth. Add the remaining ingredients and pulse to combine. Set aside.
Lightly dust the counter with flour. Roll the dough into an 11 to 12-inch circle and transfer to the pie pan. Trim the dough so that the edges hang about 1/2 inch over the pan; fold edges under and flute as desired. Pierce the crust all over with a fork, and refrigerate for at least 20 minutes or up to a day.
Position a rack in the lower third of the oven of the 425 degree F oven. Line the crust with foil or parchment paper and pie weights or dried beans and place on a baking sheet. Bake until the crust sets and begins to brown around edges, about 25 minutes. Lift foil and weights out of crust, lower oven temperature to 375 degrees F. and continue to bake until crust begins to brown on the bottom, about 10 to 12 minutes more.
Pour filling into the warm crust and bake until set, about 20 minutes. Remove from the oven and cool on rack.
When ready to serve, whip the cream with the whiskey until it holds soft peaks. Top pie with whipped cream and candied pecans. Serve.

Serves 8.

Make ahead: Crust can be made, rolled, and transferred to the pan, then tightly wrapped and frozen for up to a month. Candied pecans can be made and stored in an airtight container for up to 2 weeks.

Candied Pecans

1 large egg white
3 tablespoons sugar
1/2 teaspoon ground cinnamon
1 cup pecan pieces

Heat oven to 350 degrees F.
Lightly beat the egg white until frothy. Whisk in the sugar and cinnamon, and then toss pecans in the mixture.
Evenly spread nuts on a parchment-lined baking sheet. Bake until dry and toasted, about 10 to 15 minutes. Cool.

Makes about 1 cup.

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This Thanksgiving, Make Triple-Chocolate Pumpkin Pie!

partysugar — Fri, 06 Nov 2009 13:00:33 -0800

Although I can't deny the deliciousness of a slice of classic, cinnamon-laced pumpkin pie, in recent years, I've expanded my horizons to somewhat non-traditional Thanksgiving desserts. Pecan pie? Surprisingly easy, yet wildly delicious. Pumpkin meringue pie? An unexpected crowd-pleaser. Pumpkin cake with pecan brittle and whipped cream cheese frosting? Devoured in seconds. Triple chocolate pumpkin pie? Sign me up! When I came across this recipe, while browsing Martha Stewart's Thanksgiving central, I knew I had to try it. If you've made pumpkin pie in the past, you can master this. It's actually easier because the crust is made from graham crackers instead of a standard pastry dough. The resulting pie is dense and rich. Each bite is an experience of flavors: first you taste chocolate, then pumpkin, and finally the sweet crust. To take a look at the recipe, read more.

Triple-Chocolate Pumpkin Pie
From Martha Stewart

Ingredients

For the graham cracker crust
2 cups finely ground graham cracker crumbs (about 16 crackers)
3 ounces (6 tablespoons) unsalted butter, melted
1 tablespoon granulated sugar
2 tablespoons packed light-brown sugar
1/2 teaspoon coarse salt
1/2 teaspoon ground cinnamon
3 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped
For the filling:
6 ounces semisweet chocolate (preferably 55 percent cacao), chopped
2 ounces (4 tablespoons) unsalted butter, cut into small pieces
1 can (15 ounces) solid-pack pumpkin
1 can (12 ounces) evaporated milk
3/4 cup packed light-brown sugar
3 large eggs
1 tablespoon cornstarch
1 teaspoon pure vanilla extract
1 1/2 teaspoons coarse salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Ground cloves
1 ounce milk chocolate, melted

Directions

Make the crust: Preheat oven to 350 degrees.
Combine graham cracker crumbs, butter, sugars, salt, and cinnamon in bowl. Firmly press mixture into bottom and up sides of a deep, 9 1/2-inch pie dish. Bake until firm, 8 to 10 minutes.
Remove from oven, and sprinkle bittersweet chocolate over bottom of crust. Return to oven to melt chocolate, about 1 minute. Spread chocolate in a thin layer on bottom and up sides.
Let cool on a wire rack. Reduce oven temperature to 325 degrees.
Make the filling: In a large heatproof bowl set over a pot of simmering water, melt semisweet chocolate and butter, stirring until smooth. Remove from heat.
Mix pumpkin, milk, brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and a pinch of cloves in a medium bowl. Whisk 1/3 pumpkin mixture into chocolate mixture. Whisk in remaining pumpkin mixture until completely incorporated.
Transfer pie dish to a rimmed baking sheet, and pour pumpkin mixture into crust. Bake until center is set but still a bit wobbly, 55 to 60 minutes. Let cool in pie dish on a wire rack.
Refrigerate until well chilled, at least 8 hours (preferably overnight). Before serving, drizzle melted milk chocolate on top. Serve immediately.

Serves 12.

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Come Party With Me: Bold Flavorful Thanksgiving - Dessert

partysugar — Wed, 11 Nov 2009 10:15:15 -0800

I'm a fan of trying out new recipes on Thanksgiving, but I always like to serve some sort of pumpkin dessert. It doesn't matter if it's pie, cookies, or ice cream - as long as it's pumpkiny. To finish a meal that is full of vibrant colors and bold flavors, I would offer guests a spirited twist on the classic crème brûlée. Pumpkin puree and brown sugar make this smooth and creamy treat perfect for turkey day.

Crème brûlée is also great because you can get people up and moving after the big meal: invite everyone to sugar and blow torch their own crème brûlée! To get this recipe, which can be prepared in advance, read more.

Pumpkin and Brown-Sugar Crème Brûlée
From Bon Appétit

Ingredients

1 15-ounce can pure pumpkin
1/2 cup sugar
1/2 cup (packed) golden brown sugar
5 large egg yolks
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon salt
3 cups heavy whipping cream
8 tablespoons raw sugar or golden brown sugar

Directions

Preheat oven to 325°F. Whisk pumpkin, 1/2 cup sugar, and 1/2 cup brown sugar in large bowl. Whisk in egg yolks and vanilla, then spices and salt.
Bring cream just to boil in medium saucepan. Gradually whisk hot cream into pumpkin mixture.
Divide mixture among eight 5x1-inch ramekins. Divide ramekins between 2 large roasting pans. Add enough hot water to pans to come halfway up sides of ramekins.
Bake until custards are just set in center, about 35 minutes. Chill custards until cold, about 6 hours. Can be made 2 days ahead. Cover and keep chilled.
Sprinkle 1 tablespoon raw sugar over pumpkin custard in each ramekin. Using kitchen torch, melt sugar until deep amber. Alternatively, use broiler. Place ramekins on rimmed baking sheet. Sprinkle tops with brown sugar [not raw sugar] and melt directly under broiler until deep amber. Refrigerate 15 minutes to allow sugar to harden. Can be made 1 hour ahead. Keep chilled.

Serves 8.

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Come Party With Me: Oktoberfest - Dessert

partysugar — Wed, 16 Sep 2009 10:30:38 -0700

The Black Forest is a wooded region in Southwestern Germany. It's from this area that Black Forest ham and Black Forest cake originated. Traditionally the confection consists of layers of chocolate cake, kirsch, and sour cherries, but this recipe uses those ingredients to make crumb bars.

At an event like Oktoberfest, where lots of beer may be consumed, it's nice not to worry about cutting and plating a cake. These super chocolatey portable bars can be set out at the start of the party, and guests can enjoy them at their leisure without utensils. For the make-in-advance recipe, please keep reading.