Rocky Road Bark

Melt chocolate gently for best results. If chocolate gets too hot, it may not set properly and will develop "bloom" (white streaks) on the surface when stored. Stirring chopped chocolate in a pan or bowl over hot, not simmering, water maintains an even, low temperature, resulting in glossy, firmly set chocolate. The setting time for the bark varies greatly according to the temperature of your home. Although we preferred the texture of the bark set at room temperature, you can set bark in the refrigerator if necessary.


Yield: Makes about 3 pounds


Preparation
1. Line a 12- by 15-inch baking sheet with cooking parchment; butter parchment. Chop

2 pounds milk chocolate and place with 1 tablespoon solid vegetable shortening in a heatproof bowl that will nest in a 3- to 4-quart pan. Heat 1 inch of water in the pan just until steaming. Remove from heat and place bowl over water (bowl shouldn't touch water). Stir occasionally just until mixture is melted and smooth. Remove bowl from over pan.

2. Stir in 2 cups each mini marshmallows and coarsely chopped walnuts. Using a flexible spatula, scrape mixture onto buttered parchment and spread 3/8 to 1/2 inch thick (mixture should almost cover sheet). Sprinkle with 1 more cup each marshmallows and walnuts; gently press into chocolate.

3. Let stand at cool room temperature until completely firm, 4 to 6 hours, or overnight. Break or cut bark into pieces. Store airtight in a cool place up to 2 weeks.

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000000633408

Hot Chocolate on a Stick

Hot Chocolate on a Stick
Yield: 10 cubes of hot chocolate (ice-cube-tray size)
(use 1 oz. hot chocolate on a stick per every 1 cup milk or cream)

Equipment:
Ziplock bags or piping bags
A double boiler or pan with a glass bowl that can sit over the simmering water
Some kind of chocolate mold, ice trays work great
Stir sticks or a bag of wooden craft sticks like I used (like these, available at any craft store)

Ingredients:
8 oz. chocolate (see note above), bittersweet, semisweet, milk, and white chocolate all work
1/4 cup cocoa, sifted
1/2 cup confectioner’s sugar, sifted
pinch of salt

I also have a few other special ingredients I like to add. If you take me out to lunch sometime maybe I’ll share.

6 cups milk and 2 cups heavy cream if you plan to enjoy these right away

Method
(read a whole post about melting chocolate, including how to melt in the microwave, here)


1.If your chocolate is in a block, chop it into even-sized meltable pieces. Simmer a couple inches of water in a pan, then turn down the heat so the water is below a simmer. I like to remove the pan from the heat, but if you keep it on, keep that water below a simmer. Place glass or stainless steel bowl over the top to make a double boiler. If the bowl touches the water it’s alright, as long as your water is mildly warm, not hot. Dump chocolate into the clean, dry bowl and stir as the chocolate melts. (If you are patient and let those chunks melt slowly, keeping them from getting over 90 degrees F or 88 degrees F for milk and white chocolate, the chocolate will stay “in temper” and will still be nice and pretty when it cools.)

2.Once the chocolate is 2/3 melted, with just some pieces of the chocolate unmelted, remove the bowl from the pan, dry the bottom with a towel and continue stirring until chocolate is fully melted. This is just one more step to keep the chocolate from getting too hot.

3.Add cocoa, sugar, and salt and continue to stir until combined. The chocolate will be thicker, as thick as frosting, but stir on. If it looks and feels grainy it’s possible you’ve accidentally gotten a drop of water in the mixture. If it has gotten water in it and has seized up, it will still taste alright, it just won’t be as pretty or smooth or melt quite as fast.

4.Scoop chocolate into a ziplock bag and clip off the corner.

5.Pipe the chocolate into your chocolate mold, tapping the mold on the counter to make sure all the chocolate settles into the mold. Add a stir stick and you’re done. The stir stick should stay upright without any trouble. If the chocolate bursts through the bag in places you don’t want it to, just put the whole thing in another bag. If the chocolate starts to get too thick to squeeze, just put the whole thing in a microwave-safe bowl and microwave for 30 seconds or so at half power.

6.Let the chocolate cool either at room temperature or in the fridge if you’re in a hurry. I find the chocolate pops out of the mold nicely if it’s been in the fridge. It’s okay to cool chocolate in the fridge, just don’t store it there, because chocolate soaks up the odors of other foods pretty quickly.

7.If you don’t like the look of the chocolate once it is removed from the mold, you can dip the cubes into a new batch of plain melted chocolate for a shinier finish (again, try to keep chocolate from heating over 90 degrees, or use candy melts, which don’t need to be in temper, they will stay shiny and pretty even if you go above 90 degrees). This also lets you add sprinkles or crushed candy or just lets you dip in fun patterns. I like dipping at an angle into a different color of chocolate.

8.In order to enjoy these, heat up any combo of milk, water, half and half, or cream. I like 6 cups milk with 2 cups heavy cream. One ounce of chocolate on a stick should be melted into one cup milk or cream. So a standard ice cube-tray block, which is 3/4 an ounce, should be melted into a mug with 3/4 cup milk or cream in it.

Troubleshooting: A few of you have had trouble with your chocolate seizing. Tiffany provided this great note to help out (thanks, Tiffany!), “if the chocolate begins to seize (since for some reason, both of my batches seized, I’m thinking it’s the humidity in the air where I am) you do not have to throw it out. Just put the bowl back over the hot water and add a little bit of vegetable oil (I used somewhere between a tsp and a tbsp) after stirring over a little heat, the chocolate will get smooth again. Also good to note, chocolate can seize if you add any cold ingredients.”

How to store it: Dark chocolate will keep in an airtight container for up to a year, milk and white chocolate for several months. Remember, don’t keep it in the fridge because it is really good at absorbing odors.


Variations: Try adding a pinch of your favorite spice. We tried adding a little extra punch by lining the outside with red hots. Very fun. You can also leave out the cocoa and sugar all together and replace it with 8 servings of your favorite packaged hot cocoa. Have you ever had so much fun? I love playing with chocolate.

http://www.giverslog.com/?p=3290

Candy Turkeys

Check out these awesome candy turkeys from Delish and MSN! Jump here to check them out!

Banana Crumb Muffins

Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.

In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Strawberry-Chocolate Ice Cream

Ingredients

1 1/2 teaspoon(s) unflavored gelatin
1 tablespoon(s) water
3 cup(s) low-fat milk, divided
3 large egg yolks
1 can(s) (14-ounce) nonfat sweetened condensed milk
1 vanilla bean
3/4 cup(s) fresh or frozen chopped strawberries
1/4 cup(s) cocoa nibs (see Note) or mini chocolate chips


Directions

1.Sprinkle gelatin over water in a small bowl; let stand, stirring once or twice, while you make the base for the ice cream.

2.Pour 1 1/2 cups milk into a large saucepan. Cut vanilla bean in half lengthwise; scrape the seeds into the milk and add the pod.

3.Heat the milk mixture over medium heat until steaming. Whisk egg yolks and condensed milk in a medium bowl. Gradually pour in the hot milk, whisking until blended. Return the mixture to the pan and cook over medium heat, stirring with a wooden spoon, until the back of the spoon is lightly coated, 3 to 5 minutes. Do not bring to a boil or the custard will curdle.

4.Strain the custard through a fine-mesh sieve into a clean large bowl. Add the softened gelatin and whisk until melted. Whisk in the remaining 1 1/2 cups milk. Cover and refrigerate until chilled, at least 2 hours.

5.Whisk the ice cream mixture and pour into the canister of an ice cream maker. Freeze according to manufacturer's directions. During the last 5 minutes of freezing, add strawberries and cocoa nibs (or chocolate chips) to the ice cream maker. If necessary, place the ice cream in the freezer to firm up before serving.

http://www.delish.com/recipefinder/strawberry-chocolate-ice-cream-recipe-ew0510

Blueberry Cupcakes

Ingredients

Cupcakes

1 large Yukon Gold potato, peeled and cut into small chunks
3/4 cup(s) whole-wheat pastry flour (see Note)
3/4 cup(s) cake flour
1 1/2 teaspoon(s) baking powder
1/2 teaspoon(s) baking soda
1/2 teaspoon(s) salt
3/4 cup(s) granulated sugar
1/4 cup(s) canola oil
1 large egg
1/2 teaspoon(s) coconut extract or vanilla extract
1/2 cup(s) nonfat buttermilk (see Tip)
1 cup(s) blueberries, fresh or frozen (thawed and drained), plus fresh blueberries for garnish

Frosting

3/4 cup(s) granulated sugar
3 tablespoon(s) water
4 teaspoon(s) dried egg whites (see Note), reconstituted according to package directions (equivalent to 2 egg whites)
1/4 teaspoon(s) cream of tartar
1 pinch(s) salt
2 tablespoon(s) blueberry preserves or jam
1/4 teaspoon(s) coconut extract or vanilla extract


Directions

1.To prepare cupcakes: Preheat oven to 350 degrees F. Line 12 (1/2-cup) muffin cups with paper liners.

2.Place potato in a saucepan, add water to cover, and bring to a boil. Cook until tender, 8 to 10 minutes. Drain and mash until very smooth. Measure out 3/4 cup and let cool slightly. (You may have some potato left over.)

3.Whisk whole-wheat flour, cake flour, baking powder, baking soda, and 1/2 teaspoon salt in a medium bowl.

4.Beat granulated sugar and oil in a large mixing bowl with an electric mixer on medium speed until combined. Beat in egg, 1/2 teaspoon extract, and the 3/4 cup mashed potatoes until combined. With the mixer on low, alternately mix in the dry ingredients and buttermilk, starting and ending with dry ingredients and scraping the sides of the bowl as needed, until just combined. Fold in 1 cup blueberries. Divide the batter among the prepared cups (they will be full).

5.Bake the cupcakes until a toothpick inserted into the center comes out clean, 22 to 24 minutes. Transfer to a wire rack and let cool completely.

6.To prepare frosting: Once the cupcakes are cool, bring 2 inches of water to a simmer in the bottom of a double boiler (see Tip). Combine 3/4 cup granulated sugar and 3 tablespoons water in the top of the double boiler. Place over the simmering water and heat, stirring, until the sugar is melted, 2 to 3 minutes. Start beating the mixture with an electric mixer on high speed; add reconstituted egg whites, cream of tartar, and a pinch of salt. Continue beating until the mixture looks like a glossy, thick frosting, 5 to 7 minutes. Off the heat, beat for 1 minute more to cool. Add 2 tablespoons (or more, depending on desired color) blueberry preserves (or jam) and 1/4 teaspoon extract and beat on low just to combine. Spread or pipe the frosting on the cooled cupcakes and decorate with fresh blueberries on top, if desired.

http://www.delish.com/recipefinder/blueberry-cupcakes-recipe-ew0510

No-Bake Chocolate Fudge Tart

Ingredients
3/4 cup(s) half-and-half or light cream
3 tablespoon(s) sugar
6 ounce(s) semisweet chocolate, chopped
2 ounce(s) unsweetened chocolate, chopped
1 teaspoon(s) vanilla extract
1 (6-ounce) ready-to-use chocolate cookie piecrust
1/2 cup(s) heavy or whipping cream
Chocolate shavings, for garnish


Directions

1.In microwave-safe medium bowl, combine half-and-half and 2 tablespoons sugar. Heat mixture in microwave oven on High 1 1/2 minutes or until very hot. Add chocolates and vanilla and stir until chocolates melt. Pour mixture into piecrust. Cover and refrigerate at least 1 hour or up to 3 days.

2.To serve, in small bowl, with mixer at medium speed, beat heavy cream until soft peaks form. Add remaining 1 tablespoon sugar; beat until stiff peaks form. With spatula, spread whipped cream over chocolate filling. Garnish with chocolate shavings.

http://www.delish.com/recipefinder/no-bake-chocolate-fudge-tart-2442

PB&J Ice Cream Sandwiches

Ingredients
1 pint(s) regular or lowfat vanilla ice cream
1/2 can(s) peanut butter (creamy or crunchy— you choose)
9 full-size graham crackers


Directions

1.Spoon the ice cream into the mixing bowl. Soften it by leaving the ice cream out on the counter for 10 minutes.

2.Mix the peanut butter into the ice cream with the rubber spatula.

3.Line the baking dish with waxed paper and spread the peanut butter- ice cream mixture on the waxed paper. Cover the mixture with another sheet of waxed paper, and then put the mixture in the freezer for 20 to 45 minutes, or until solid.

4.Turn the frozen mixture out onto the cutting board, and peel off the waxed paper. Use the chef’s knife to cut the mixture into nine squares the same size as the graham crackers you’re using.

5.With the table knife, spread the jam or jelly on a graham cracker, add a square of peanut butter-ice cream mixture, and top with another graham cracker. Put each finished sandwich in the freezer immediately, so it doesn’t melt before you’ve made them all. You can also wrap each PB&J Ice Cream Sandwich in plastic wrap and store them in a freezer bag in the freezer.

http://www.delish.com/recipefinder/pb-j-ice-cream-sandwiches-snacks-recipes

We Won!!!

I'm fresh off of my charity cooking competition victory!! The plans to defend our title next year are already in the works! We beat teams that have been competing since the beginning in our first year!! Wooohoooo! Here is the recipe for our award winning dessert!

Almond Coffee Toffee Mocha Squares

Ingredients:
Brownies
1 (19 1/2 ounce) box Pillsbury Brownie Classics Fudge Toffee pieces or traditional Fudge Brownie mix
1 teaspoon instant Coffee granules or instant Coffee crystals
1/2 cup Butter, melted
1/4 cup Water
2 Eggs
1/2 cup finely chopped Chocolate-covered english Toffee Bars (two 1.4-oz bars)
1/2 cup Slivered Almonds, Almonds toasted*

Topping
4 ounces Cream Cheese, softened
1/3 cup packed Brown Sugar
1 teaspoon instant Coffee granules or instant Coffee crystals
1 1/2 cups Whipping Cream
1 teaspoon Vanilla
1 cup chopped Toffee Pieces, Candy Bar bars (four 1.4 oz)
1/2 cup Slivered Almonds, toasted*

Directions:

To toast chopped almonds, spread on cookie sheet: bake at 325F for 6-8 minutes, stirring once, until light golden brown.*. Turn oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray. In large bowl, beat brownie mix, 1 teaspoon instant coffee, butter water and eggs with electric mixer on low speed for 1 minute. Gently fold in 1/2 cup chopped candy bars and 1/2 cup almonds. Spread batter in greased pan. Bake at 350F for 24-28 minutes or until edges are firm. Do not overbake. Cool completely in pan on wire rack, about 1 hour. In medium bowl, beat cream cheese, brown sugar and 1 teaspoon instant coffee with electric mixer on medium speed until smooth. Increse speed to high; beat in cream and vanilla until soft peaks form. Spread cream cheese mixture over cooled brownies. Sprinkle 1 cup chopped candy bars and 1/2 cup almonds over top. Refrigerate at least 1 hour before serving. Cut into bars. Store in refrigerator.

Lemon Marshmallow Cake

Ingredients:

Cake
2 1/2 cup(s) cake flour
2 teaspoon(s) baking powder
1/2 teaspoon(s) baking soda
1/2 teaspoon(s) salt
3/4 cup(s) (1 1/2 sticks) unsalted butter
1 cup(s) granulated sugar
1 tablespoon(s) grated lemon zest
1 large egg
3 large egg whites
1 teaspoon(s) vanilla extract
1 1/4 cup(s) buttermilk

Lemon Syrup
1/2 cup(s) sugar
1/4 cup(s) water
1/2 cup(s) fresh lemon juice

Fillings
1 cup(s) heavy cream
2 tablespoon(s) confectioners' sugar
2/3 cup(s) Lemon Curd
1/2 cup(s) seedless raspberry preserves or jam, stirred to loosen

Marshmallow Topping
4 large egg whites, at room temperature
1 cup(s) granulated sugar
1/4 teaspoon(s) cream of tartar
1 teaspoon(s) vanilla extract


Directions

1.Cake: Heat oven to 350 degrees F. Coat two 8x2-inch round cake pans with baking spray; line bottoms of pans with parchment or waxed paper.

2.Whisk flour, baking powder, baking soda, and salt in a medium bowl until blended. Beat butter, sugar, and lemon zest in a mixer bowl with paddle attachment on medium speed until light and fluffy, about 3 minutes; beat in egg, then egg whites and vanilla, until blended. With mixer on low, alternately beat in flour mixture and buttermilk until incorporated. Increase mixer speed to medium and continue to beat batter 2 minutes, until very smooth. Divide batter between pans and spread tops until level and smooth.

3.Bake 33 to 35 minutes, until pick inserted in centers comes out clean. Cool cakes in pans on a wire rack 5 minutes. Loosen edges of cakes with a knife and unmold onto rack; remove paper, invert cakes and cool completely on racks.

4.Lemon syrup: While cakes are baking, combine sugar and water in a small saucepan and bring to a boil. Simmer, stirring, until sugar is dissolved. Remove from heat; stir in lemon juice.

5.Filling: Beat cream and confectioners' sugar in mixer bowl with whisk attachment until stiff, with billowy peaks forming when beaters are lifted. Place Lemon Curd in a medium bowl and stir 1/2 cup of the whipped cream into it to loosen; then fold in remaining whipped cream until combined.

6.To assemble: Cut each cake layer in half horizontally using a serrated knife. Place one layer on a cake plate protected by strips of waxed paper; brush all over with lemon syrup, then spread one third of the jam (about 2 1/2 tablespoon) over to cover. Top with one third of the lemon cream and gently spread over jam layer. Top with another cake layer, brush with lemon syrup, then spread with preserves and more lemon cream. Repeat with the third layer. Brush the cut side of the last cake layer with lemon syrup and place cut side down on top of cake. Brush the top and sides of cake with any remaining syrup. (At this point the cake can be covered and refrigerated up to 1 day ahead before finishing with marshmallow topping.)

7.Marshmallow topping: Place egg whites, sugar, and cream of tartar in a large metal bowl. Set over a saucepan of simmering water. Whisk constantly until sugar is dissolved and whites are very warm to the touch, about 4 minutes. Transfer mixture to bowl of stand mixer. Beat 5 to 7 minutes, starting on low and gradually increasing to high until stiff, glossy peaks form. Beat in vanilla. Spread over top and sides of cake with a metal spatula in decorative swirls. Using a handheld butane crème brûlée torch, lightly brown the marshmallow topping. Serve immediately or refrigerate up to 2 days.

http://www.delish.com/recipefinder/lemon-marshmallow-cake-recipe-rbk0410

Butterscotch Pie

Ingredients:
1/2 cup(s) unsalted butter
1 1/4 cup(s) light brown sugar
1/4 cup(s) cornstarch
3 tablespoon(s) all-purpose flour
1/2 teaspoon(s) salt
1 1/2 cup(s) heavy cream, cold
1/2 cup(s) milk
4 egg yolks
1 teaspoon(s) vanilla extract
1 Baked Pie Shell
1 teaspoon(s) honey
2 tablespoon(s) confectioners' sugar


Directions

1.Make the filling. Melt the butter in a medium saucepan over medium heat until it begins to brown. Stir in the brown sugar. Add 1 1/2 cups hot water and whisk until the mixture comes to a boil. Continue to cook for 2 more minutes, remove from heat, and set aside. Combine the cornstarch, flour, and salt in a small bowl. Whisk in 1/2 cup each of heavy cream and milk until smooth and pour into the butter mixture. Whisk continuously, over medium heat until the mixture comes to a boil and thickens — about 3 minutes. Remove from heat. Lightly beat the egg yolks together in a medium bowl. Stream in 1/2 cup of the hot mixture while whisking the egg yolks. Whisk the egg mixture with the milk mixture in the saucepan over medium heat for 1 minute. Remove from heat, strain through a fine sieve, and stir in the vanilla. Pour into the Baked Pie Shell, and chill until set.

2.Make the cream topping. Beat the remaining cup of heavy cream with the honey and confectioners' sugar to stiff peaks. Spread over the cooled pie and chill until ready to serve.

http://www.delish.com/recipefinder/butterscotch-pie-3891

Dark Chocolate Meringue Cookies

Ingredients:
5 ounce(s) bittersweet chocolate (60-75% cacao), divided
2 tablespoon(s) unsweetened cocoa powder (preferably Dutch-process), sifted after measuring if lumpy
3 tablespoon(s) cocoa nibs, (see Shopping Tip), optional
1/3 cup(s) egg whites (about 3 large), at room temperature
1/2 teaspoon(s) cream of tartar
1/2 cup(s) sugar, divided (use 1 1/2 teaspoons less if cocoa nibs are omitted)
1/2 teaspoon(s) vanilla extract

Directions
Position racks in upper and lower thirds of oven; preheat to 350°F. Line 2 baking sheets with parchment paper and coat the paper with cooking spray.

Coarsely chop 3 ounces of chocolate and place it in a small microwave-safe bowl. (Alternatively, see "No Microwave?" below.) Microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until mostly melted. Stir until the remaining chocolate melts completely.

Chop the remaining 2 ounces chocolate into pieces the size of mini chocolate chips. Combine in a small bowl with cocoa and cocoa nibs (if using).

Combine egg whites and cream of tartar in a clean medium mixing bowl. Beat with an electric mixer on low for 30 seconds, then at medium speed until soft peaks start to form. Immediately add about 2 tablespoons sugar; beat for 1 minute. Slowly, about a tablespoon at a time, add the remaining sugar, then vanilla, continuing to beat on medium speed until the mixture is smooth, opaque, glossy and thickened, about 2 minutes longer. Scrape down the sides of the bowl, raise the speed to high, and beat for 30 seconds more. Lightly fold in the chocolate-cocoa mixture and the melted chocolate just until evenly incorporated and no streaks remain; do not overmix.

Immediately drop the batter by rounded teaspoonfuls about 1 inch apart onto the prepared baking sheets.

Bake the cookies, switching the pans back to front and top to bottom halfway through, until just firm when gently pressed on top but still soft inside, 8 to 12 minutes. Transfer the pans to wire racks and let stand for 1 to 2 minutes. Then slide the paper from the pans to a flat surface and let the cookies cool completely, about 15 minutes. Gently lift the cookies from the parchment paper using a wide-bladed spatula.

http://www.delish.com/recipefinder/dark-chocolate-meringue-drops-recipe-9225

Carrot Cake

Ingredients:
1/2 cup(s) chopped walnuts
2 cup(s) whole-wheat pastry flour
2 teaspoon(s) baking soda
1/2 teaspoon(s) salt
2 teaspoon(s) ground cinnamon
3 large eggs
1 1/2 cup(s) sugar
3/4 cup(s) nonfat buttermilk
1/2 cup(s) canola oil
1 teaspoon(s) vanilla extract
1 can(s) crushed pineapple, drained, juice reserved
2 cup(s) grated carrots (4-6 medium)
1/4 cup(s) unsweetened flaked coconut
2 tablespoon(s) coconut chips, or flaked coconut
12 ounce(s) reduced-fat cream cheese, softened
1/2 cup(s) confectioners' sugar, sifted


Directions

1.To prepare cake: Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray.

2.Toast walnuts in a small baking pan in the oven until fragrant, 5 to 10 minutes.

3.Whisk flour, baking soda, salt, and cinnamon in a medium bowl. Whisk eggs, sugar, buttermilk, oil, vanilla, and 1/4 cup of the reserved pineapple juice in a large bowl until blended. Stir in pineapple, carrots, and coconut. Add the dry ingredients and mix with a rubber spatula just until blended. Stir in the nuts. Scrape the batter into the prepared pan, spreading evenly.

4.Bake the cake until the top springs back when touched lightly and a toothpick inserted in the center comes out clean, 40 to 45 minutes. Let cool completely on a wire rack.

5.To prepare frosting and finish cake: Place coconut in a small baking pan and toast in the oven at 300°F, stirring several times, until light golden, 5 to 10 minutes.

6.Beat cream cheese, confectioners' sugar, and vanilla in a mixing bowl with an electric mixer until smooth and creamy. Spread the frosting over the cooled cake. Sprinkle with the coconut.

7.Reduced-calorie-and-carbohydrate variation: Replace 1 1/2 cups sugar in the cake with 3/4 cup no-calorie sweetener, such as Splenda, and 3/4 cup sugar. (Alternatively, use a sweetener product designed for baking, such as Splenda Sugar Blend for Baking; substitute according to package directions.) You can replace the confectioners' sugar in the frosting with no-calorie sweetener as well; the frosting fluffs up nicely, but many of our tasters noticed an aftertaste with this substitution.

http://www.delish.com/recipefinder/carrot-cake-recipe-5261

Easter Nest Cake

Ingredients:
10-inch chocolate tube or Bundt cake, store-bought or homemade
1 can(s) (16-oz.) vanilla frosting
(foil-wrapped ) chocolate Easter eggs and other egg-shaped Easter candies, in assorted colors and sizes


Directions

1.Place cake on serving platter. Turn a narrow glass or small custard cup over so that the bottom side is facing up, and carefully place the glass so that it fits snugly inside the cake’s center hole.

2.Frost the top two-thirds of the cake using a small offset spatula (one in which the blade bends up where it meets the handle), a knife or the back of a spoon. When spreading, swirl the frosting in an upward motion to give it a fluffy, nestlike appearance.

3.Pile candy and chocolate eggs on top of the bowl or glass in the center of the cake. Place candies so that colors and sizes are well mixed.

http://www.delish.com/recipefinder/easter-nest-cake

Strawberry-Angel Food Layer Cake

Ingredients:
2/3 cup(s) cake flour (not self-rising)
2/3 cup(s) confectioners' sugar
8 large egg whites
1/4 teaspoon(s) salt
2/3 cup(s) granulated sugar
2 tablespoon(s) sugar
2 teaspoon(s) vanilla extract
1 container(s) (1-pound) strawberries
1 cup(s) heavy cream, substitute whipping cream


Directions

1.Preheat oven to 350 degrees F. Grease 15 1/2-inch by 10 1/2-inch jelly-roll pan. Line pan with waxed paper; grease waxed paper. Into small bowl, sift flour and confectioners' sugar.

2.In large bowl, with mixer at high speed, beat egg whites and salt until soft peaks form. Sprinkle in 2/3 cup granulated sugar, 2 tablespoons at a time, beating just until whites stand in stiff, glossy peaks when beaters are lifted. Beat in vanilla.

3.Sift flour mixture, one-third at a time, over beaten egg whites; fold in with rubber spatula just until flour mixture is no longer visible.

4.Spread batter evenly in prepared pan. Bake 25 to 30 minutes or until cake springs back when lightly touched. Cool completely in pan on wire rack. Invert cake onto cutting board; carefully peel off waxed paper.

5.While cake cools, prepare strawberries and whipped cream. Set 5 or 6 smaller berries aside; reserve for garnish. Hull and slice remaining strawberries. In large bowl, with mixer at medium speed, beat cream and remaining 2 tablespoons granulated sugar until soft peaks form. Reserve 3/4 cup whipped cream. Fold strawberries into whipped cream remaining in bowl.

6.Assemble cake: With serrated knife, cut cake into 3 equal strips, about 10-inch by 5-inch each. Place 1 cake strip on platter; spread with half of strawberry whipped cream. Top with 1 more cake strip then with remaining strawberry whipped cream. Top with remaining cake. Spread reserved whipped cream on top of cake. Cut each reserved strawberry in half; use to garnish platter and top of cake. Refrigerate if not serving right away.

http://www.delish.com/recipefinder/strawberry-angel-food-layer-cake-2747

Molten Chocolate Cakes

Ingredients:
4 squares BAKER'S Semi-Sweet Chocolate
1/2 cup (1 stick) butter
1 cup powdered sugar
2 eggs
2 egg yolks
6 Tbsp. flour
1/2 cup thawed COOL WHIP Whipped Topping

Make It!
PREHEAT oven to 425°F. Butter four 3/4-cup custard cups or soufflé dishes. Place on baking sheet.

MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with wire whisk. Stir in flour. Divide batter among prepared custard cups.

BAKE 13 to 14 min. or until sides are firm but centers are soft. Let stand 1 min. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately, topped with whipped topping

Girl Scout Cookie Recipes!

Check out this great list of Girl Scout Cookie Recipes from Delish! They have everything from Thin Mints to Somoas to Tag-Alongs. Very yummy!!! Now you can have them anytime of the year!

100 Calorie: Quick Mini Chocolate Cheesecakes

Ingredients:
1/4 cup(s) semisweet or bittersweet chocolate chips, melted (see Tips & Techniques)
1/2 cup(s) part-skim ricotta
12 chocolate wafer cookies
1 tablespoon(s) 100% fruit jam, such as raspberry or cherry


Directions

1.Combine melted chocolate and ricotta in a small bowl. Spoon a scant 1 tablespoon of the mixture on each chocolate wafer and top with 1/4 teaspoon jam.

Tips & Techniques

To melt chocolate, microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted. Or place chocolate in the top of a double boiler over hot, but not boiling, water. Stir until melted.

http://www.delish.com/recipefinder/quick-mini-chocolate-cheesecakes-recipe

100 Calorie: Peanut Butter and Pretzel Truffles

Ingredients:
1/2 cup(s) crunchy natural peanut butter
1/4 cup(s) finely chopped salted pretzels
1/2 cup(s) milk chocolate chips, melted (see Tips & Techniques)


Directions

1.Combine peanut butter and pretzels in a small bowl. Chill in the freezer until firm, about 15 minutes. Roll the peanut butter mixture into 20 balls (about 1 teaspoon each). Place on a baking sheet lined with parchment or wax paper and freeze until very firm, about 1 hour. Roll the frozen balls in melted chocolate. Refrigerate until the chocolate is set, about 30 minutes.


Tips & Techniques

To melt chocolate, microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted. Or place chocolate in the top of a double boiler over hot, but not boiling, water. Stir until melted.

http://www.delish.com/recipefinder/peanut-butter-pretzel-truffles-recipe

100 Calorie: Baby Tiramisu

Ingredients:
1/2 cup(s) nonfat ricotta cheese (4 ounces)
2 tablespoon(s) confectioners' sugar
1/2 teaspoon(s) vanilla extract
1/8 teaspoon(s) ground cinnamon
12 ladyfingers (about 1 3/4 ounces)
4 tablespoon(s) brewed espresso or strong coffee, divided
2 tablespoon(s) bittersweet chocolate chips, melted (see Tip)


Directions

1.Combine ricotta, sugar, vanilla, and cinnamon in a medium bowl.

2.Place 6 ladyfingers in a 9-by-5-inch (or similar size) loaf pan. Drizzle with 2 tablespoons espresso (or coffee). Spread the ricotta mixture over the ladyfingers. Place another layer of ladyfingers over the ricotta and drizzle with the remaining 2 tablespoons espresso (or coffee). Drizzle with melted chocolate. Refrigerate until the chocolate is set, about 30 minutes.


Tips & Techniques

To melt chocolate: Microwave on Medium for 1 minute. Stir, then continue microwaving on Medium in 20-second intervals until melted, stirring after each interval. Or place in the top of a double boiler over hot, but not boiling, water. Stir until melted.

http://www.delish.com/recipefinder/baby-tiramis-recipe-6771