Banana Pops

Ingredients

• Servings: 8
• 1 (12 ounce) bag chocolate chips
• 1/4 cup colored candy sprinkles
• 1/4 cup chopped walnuts
• 4 bananas, cut in half crosswise

Recipe

Preparation Time: 20 mins Ready Time: 25 mins


• place the chocolate chips into a microwave-safe bowl, and microwave on low until the chips barely melt, about 2 minutes. stir the melted chips smooth. place the sprinkles and chopped walnuts into separate shallow bowls.
• dip each banana half in melted chocolate, then roll in candy sprinkles and chopped nuts. place the coated bananas on waxed paper, and freeze until the chocolate hardens, about 5 minutes.

sacher torte

Ingredients

• Servings: 1
• cake:
• 4 ounces semi sweet chocolate (chopped)
• 1/2 cup butter, softened
• 1/4 cup confectioners' sugar
• 2 teaspoons confectioners' sugar
• 6 eggs, separated
• 1/2 cup white sugar
• 2 tablespoons white sugar
• 1 cup cake flour
• filling:
• 1/4 cup water
• 1/4 cup white sugar
• 3 tablespoons dark , divided
• 1 (12 ounce) jar apricot preserves
• 1 tablespoon water
• icing:
• 9 ounces semisweet chocolate, chopped
• 3 ounces heavy cream

Recipe

Cook Time: 1 hr

Ready Time: 5 hrs


• preheat oven to 350 degrees f (175 degrees c). lightly butter a 9-inch springform pan; place a circle of parchment paper inside, and butter that as well.
• melt 4 ounces of chocolate in a metal bowl placed over gently simmering water. stir frequently until melted, then remove from the heat and let cool slightly.
• beat the butter together with confectioners' sugar until creamy. mix in the melted chocolate, then beat in the egg yolks, one at a time. in a clean bowl, beat egg whites with white sugar until stiff and glossy. fold into chocolate mixture, then fold in cake flour, until incorporated. pour into prepared springform pan, and smooth the top.
• bake in the preheated oven until the edges begin to pull away from the sides of the pan, and a toothpick inserted into the center comes out dry, about 45 minutes. cool pan on a wire rack for 15 minutes, then run a small knife around the edge and remove the sides of the pan. allow cake to cool completely on the base of the pan. when cool, remove from pan, and remove parchment paper; slice cake in half horizontally.
• bring 1/4 cup water and sugar to a boil in a small saucepan. when the sugar has dissolved and the syrup is clear, remove from heat and stir in 2 tablespoons . brush 1/3 of the syrup the cut side of the cake bottom.
• puree the apricot preserves with 1 tablespoon of water until smooth. bring to a simmer over medium heat in a small saucepan, and cook until thickened, about 2 minutes. stir in remaining , then spread 1/3 of the jam mixture the cut side of the cake bottom. place the top of the cake the bottom. brush the outside of the cake with the remaining syrup, then spread remaining apricot preserves over the top and sides; refrigerate until the icing is ready.
• to make the icing, melt 9 ounces of chocolate over a double boiler or in the microwave until smooth. bring the cream to a simmer in a small saucepan, then stir into melted chocolate. cool slightly, stirring often, until the chocolate reaches a spreadable consistency.
• set the cake on a cooling rack set over a cookie sheet or waxed paper to catch any drips. pour the icing on top of the cake, and spread around the edges; allow excess icing to drip through the rack. cool cake to room temperature, then carefully remove from the cooling rack using a spatula. transfer to a dessert plate and store in the refrigerator. allow cake to come to room temperature before serving.

Pap

Ingredients

• Servings: 4
• 1/4 cup cornstarch
• 1/3 cup sugar
• 2 cups milk
• 2 eggs, lightly beaten
• 2 tablespoons butter
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• combine cornstarch and sugar in a medium microwave safe bowl. gradually whisk in milk.
• microwave on high until thickened and boiling, about 5 to 7 minutes, stirring every 2 minutes. gradually beat half the hot cornstarch mixture into the eggs, then stir eggs back into remaining cornstarch mixture.
• microwave on high until thickened and heated through, about 1 to 3 minutes, stirring every 45 seconds. whisk in butter and vanilla. serve warm.

erik's cheesy cauliflower casserole

Ingredients

• Servings: 6
• 1 head cauliflower, cut into florets
• 8 slices turkey bacon
• 1 (8 ounce) package fat-free cream cheese, softened
• 1/2 cup reduced-fat sour cream
• 1/4 cup lowfat cottage cheese
• 1 1/2 cups shredded reduced-fat cheddar cheese, divided

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat oven to 350 degrees f (175 degrees c).
• fill a large pot with lightly salted water and bring to a rolling boil. add cauliflower, bring back to a boil, and cook over medium heat until tender, 10 to 12 minutes. drain and transfer to a bowl.
• line a microwave-safe plate with paper towels; arrange turkey bacon on the paper towels. top with more paper towels. microwave on high until bacon is crisp, 1 to 2 minutes. cool and crumble.
• mix cauliflower with crumbled bacon, cream cheese, sour cream, cottage cheese, and 1/2 cup cheddar cheese using an electric mixer until evenly combined. transfer to a 9x13-inch baking dish; top with remaining 1 cup cheddar cheese.
• bake in the preheated oven until cheese is melted on top, 15 to 20 minutes.

fruit pizza with white chocolate

Ingredients

• Servings: 1
• 1/2 cup butter
• 1/2 cup shortening
• 1 1/2 cups white sugar
• 2 eggs
• 2 3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups vanilla baking chips
• 1/4 cup heavy cream
• 1 (8 ounce) package cream cheese
• 1 pint fresh strawberries, sliced
• 1/2 cup white sugar
• 2 tablespoons cornstarch
• 1 cup pineapple juice
• 1 teaspoon lemon juice

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• preheat oven to 400 degrees f (200 degrees c). lightly grease a cookie sheet.
• for the crust: cream together butter, shortening and 1 1/2 cups sugar with electric mixer. beat in eggs. in a separate bowl, stir together flour, cream of tartar, baking soda and salt. beat flour mixture into butter mixture to form a stiff dough. press dough into a rectangle as large as the baking sheet.
• bake for 10 minutes in the preheated oven, or until light brown.
• for the filling: in medium microwave safe bowl, microwave vanilla chips and cream on high 60 to 90 seconds, or until chips are melted and smooth after stirring. beat in cream cheese with electric mixer until creamy. spread on cooled cookie crust.
• for the topping: arrange sliced fruit decoratively over filling. in a medium saucepan over medium heat, combine 1/2 cup sugar, cornstarch, pineapple and lemon juices. stir and cook until sugar dissolves and mixture thickens. pour over fruit. refrigerate until serving.