Foodie Byte: Although the cake may not appear to be done, remove it from the oven when an instant-read thermometer registers 140 degrees F. It will continue to firm up as it cools.

Fabulous Flourless Chocolate Cake
Serves: 12

Ingredients

• 8 large eggs, cold
• 1 pound high quality bitter sweet chocolate, chopped coarse
• 1 pound high quality semi-sweet chocolate, chopped coarse
• 16 tablespoons (2 sticks) butter, unsalted, cut into 16 pieces
• 1/4 cup strong black coffee or liqueur (optional)
• Confectioners’ sugar or unsweetened cocoa for dusting the cake (optional)

Preparation

1. Position oven rack to the lower-middle part of the oven and heat oven to 325 degrees F.
2. Line the bottom of an 8-inch springform pan with parchment paper or waxed paper and grease the sides of the pan.
3. Beat eggs in a bowl of a standing mixer at high speed until the volume doubles, about 5 minutes.
4. Meanwhile, melt the chocolate and butter (adding the coffee, if using) in a large heatproof bowl set over a pan of almost-simmering water until smooth and very warm (about 115 degrees on a instant-read thermometer), stirring once or twice. Fold a third of the egg foam into the chocolate mixture using a large rubber spatula until only a few streaks of egg are visible; fold in half of the remaining foam, then the last of the foam, until the mixture is totally incorporated.
5. Scrape the batter into the prepared springform pan and smooth the surface with a rubber spatula. Set the roasting pan on the oven rack and pour in enough boiling water to come about halfway up the sides of the springform pan. Bake until the cake has risen slightly, the edges are just beginning to set, a thin glazed crust has formed on the surface, and an instant-read thermometer inserted halfway into the center reads 140 degrees F, 22 to 25 minutes.
6. Cover and refrigerate overnight.

Recipe and image courtesy of The Food Channel

Post from: Blisstree

Fabulous Flourless Chocolate Cake

Prep Time: 20 min
Total Time: 2 hr 20 min
Makes: 8 servings

Image: Kraft Foods

Ingredients:

• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1-1/4 cups cold milk
• 1 pkg. (4-serving size) JELL-O Chocolate Instant Pudding
• 1 OREO Pie Crust (6 oz.)
• 1 cup cherry pie filling
• 1 cup thawed COOL WHIP Whipped Topping

Directions:

1. BEAT cream cheese in large bowl with electric mixer on medium speed until creamy. Gradually add milk, mixing until well blended. Add dry pudding mix; beat on low speed 1 minute, stopping to scrape side of bowl frequently. Beat on medium speed 30 seconds.
2. SPREAD into pie crust.
3. REFRIGERATE 2 hours or until firm. Spoon cherry pie filling over pie just before serving; top with whipped topping. Garnish with grated BAKER’S Semi-Sweet Baking Chocolate, if desired. Store leftover pie in refrigerator.

Kraft Kitchen tips:

Size-Wise
Dessert can be part of a balanced diet, but remember to keep an eye on portions.

Substitute
Prepare as directed, using 1 HONEY MAID Graham Pie Crust (6 oz.).

Nutrition (per serving):

Calories 330 Total fat 17g Saturated fat 9g Cholesterol 35mg Sodium 480mg Carbohydrate 40g Dietary fiber 1g Sugars 27g Protein 5g Vitamin A 10%DV Vitamin C 0%DV Calcium 8%DV Iron 8%DV

Recipe and image courtesy of Kraft Foods

Post from: Blisstree

Black Forest Cheese Pie

Most often, eclairs are served as dessert, but I’ve heard of them being eaten for breakfast too.

If you feel like celebrating, make your own eclairs with Emeril’s eclair recipe. He uses a real cream filling — not instant vanilla pudding (as found in long johns).

Are you going to eat an eclair today?

(Image via stock.xchng)

Post from: Blisstree

National Chocolate Eclair Day

PEEPS Chocolate Mousse Dessert

Ingredients
— 1 pkg. (8 ct.) PEEPS Chocolate Mousse Flavored Marshmallow Bunnies
— 1 pkg. of chocolate flavored instant pudding mix — see package for
additional ingredients
— 16 oz. Cool Whip
— 1 pt. fresh strawberries, sliced
— 1 spring mint (optional)

Directions
— Prepare pudding according to package directions. Chill until set.
— Fill dessert bowls 1/2 full with pudding.
— Add a layer of Cool Whip.
— Place sliced fresh strawberries on top of Cool Whip.
— Chill in refrigerator until ready to serve.
— Before serving, top each bowl with a dollop of Cool Whip, a
PEEPS Chocolate Mousse Flavored Marshmallow Bunny and a sprig of
mint.

Makes 8 small to medium sized dessert bowls.

Visit www.marshmallowpeeps.com for more sweet crafts and recipe ideas.

(photo credit: PR Newswire)

Post from: Blisstree

Peeps Chocolate Mousse Dessert

There’s something very elegant about a layered pear or apple tart that makes such a dessert a perfect ending to a festive holiday dinner. This recipe from the people at Whole Foods Market is a non-dairy, vegan variation of the French classic–with the distinctly American addition of cranberries.

Cranberry Pear Tart

Dough
1 1/4 cups all-purpose flour
2 tablespoons granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons non-hydrogenated, non-dairy margarine, chilled
1/4 cup soy milk, chilled

4 Bosc pears (about 2 pounds)
6 tablespoons non-hydrogenated, non-dairy margarine, divided
7 tablespoons granulated sugar, divided
2 tablespoons potato starch
1 cup fresh or frozen whole cranberries, coarsely chopped

To prepare the dough, combine the flour, sugar, baking powder and salt in a bowl and mix together with a wire whisk until blended. Add the margarine and crumble the mixture with your fingers until it resembles coarse sand. Add the soy milk and mix quickly with your hands until the dough forms a shaggy ball. Do not overwork the dough.

Form the dough into a slightly flattened disk and place between two sheets of parchment paper. Using a rolling pin, roll out the dough to form a circle 11 to 12-inches in diameter, by periodically lifting and repositioning the parchment paper over the dough. Remove the top layer of paper and invert the dough into a 9-inch tart pan with removable bottom. Gently press the dough into the pan and discard the paper. Remove the excess dough overhanging the top of the pan by rolling your rolling pin across the top. Set aside.

Preheat oven to 375 F.

Peel the pears, quarter them, remove the cores, and slice them into 1/4-inch wedges. Melt two tablespoons of the margarine in a large skillet over medium heat. Add the pears, sprinkle with 1 tablespoon of the sugar and sauté until just softened. Using a slotted spoon transfer the pears to a plate to cool, reserving their juices in the skillet. In the same skillet, melt the remaining 4 tablespoons of margarine over low heat, whisking to incorporate pear juices left in the skillet. Whisk in the potato starch, cranberries and 4 tablespoons of the sugar until combined.

Evenly spread the cranberry mixture into the bottom of the prepared tart pan. Arrange the pear slices on top of the cranberry mixture by first placing a row of pear slices around the outer edged of the pan forming a circle. Repeat the next row by placing the pears closely against the first. Continue the process with each circle until you reach the middle. Sprinkle with the remaining 2 tablespoons of sugar. Place the tart on a cookie sheet, and bake for about 50 minutes. Serve warm or at room temperature. The tart can be made 1-day ahead, cool completely, cover and kept at room temperature.

Nutrition Info
Per Serving (192g-wt.): 340 calories (160 from fat), 18g total fat, 4g saturated fat, 3g protein, 45g total carbohydrate (5g dietary fiber, 23g sugar), 0mg cholesterol, 300mg sodium

For more Christmas in July posts, see:
An earth-friendly way to wrap packages, from Peggy at “Tree Hugging Family”
From Marye at “Simple Home Remedies,” one of the prettiest Christmas trees I’ve ever seen

^{(photo courtesy of Whole Foods Market)}

Post from: Blisstree

Christmas Recipes: Pear and Cranberry Tart