Chocolate Cake with Vanilla Cream

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Ingredients

  • 10 oz uncooked butternut squash, peeled, diced (2 cups)
  • 1/4 cup(s) water
  • 2 tsp vanilla extract
  • 14 Tbsp powdered sugar, (3/4 c plus 2 Tbsp)
  • 2/3 cup(s) all-purpose flour
  • 1/4 cup(s) unsweetened cocoa powder
  • 1/4 tsp baking soda
  • 1/8 tsp table salt
  • 1 1/2 oz bittersweet chocolate, finely chopped (70% cocoa)
  • 2 Tbsp light butter, cut up
  • 1 large egg(s)
  • 2 large egg white(s)
  • 1/4 cup(s) heavy whipping cream
  • 1 Tbsp powdered sugar
  • 1/4 cup(s) reduced-fat sour cream
  • 1/4 tsp vanilla extract
  • 1/2 cup(s) pomegranate seeds

Instructions

Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper or nonstick aluminum foil so foil hangs over edges a little bit (or coat pan with cooking spray).

Combine squash and water in a microwavable mixing bowl; cover with vented plastic wrap (or wax paper). Microwave on High until squash is fork-tender, 8 minutes. Mash squash with potato masher or large spoon; stir in 2 tsp vanilla extract and let cool until lukewarm.

Meanwhile, in a medium bowl, sift together 14 Tbsp powdered sugar, flour, cocoa, baking soda and salt.

Combine chocolate and butter in a small microwavable bowl; cover with wax paper and microwave on Medium until chocolate softens and butter begins to melt, 15 seconds; stir until smooth.

Stir melted chocolate into squash until blended; beat in egg and egg whites by hand. Gently fold in flour mixture just until blended.

Pour batter into prepared pan; spread into an even layer. Bake until a toothpick inserted in center comes out with a few moist crumbs clinging, 25 minutes. Cool completely in pan on wire rack.

While cake cools, in a small bowl, using an electric mixer, beat cream until thickened. Add powdered sugar; beat until stiff peaks form. Fold in sour cream and vanilla just until blended.

Remove cake from pan; remove parchment or foil. Cut into 12 pieces and serve topped with cream and pomegranate arils.

Serving size: 1 piece cake, 1 Tbsp vanilla cream and 1 Tbsp pomegranate arils

 

 

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Baked Chocolate, Almond and Cranberry Wontons

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Ingredients

  • 3 spray(s) cooking spray
  • 1/2 cup(s) semisweet chocolate chips, chopped
  • 1/4 cup(s) dried cranberries, or dried cherries, chopped
  • 1/4 cup(s) almonds, toasted, chopped
  • 32 item(s) wonton wrapper(s)
  • 3 Tbsp powdered sugar

Instructions

Preheat oven to 425°F. Coat a large baking sheet with cooking spray.

In a medium bowl, combine chocolate, cranberries and almonds.

Place wonton wrappers on a flat surface. Drop chocolate mixture by 1/2 tablespoonfuls onto center of each wrapper, making sure to get a combination of the 3 ingredients in each. Dip a finger into water and use it to moisten edges of wrapper; fold over one corner of wrapper to make a triangle and press sides together to create a seal. If desired, create decorative lines along edges of wontons by pressing tines of a fork along bottom edge of each wonton.

Bake until wontons are golden brown on edges and dough is just cooked through, about 5 to 7 minutes. Remove from oven and let cool slightly. Dust with sugar just before serving. Yields 1 wonton per serving.

 

 

 

Cheeseburger Tortilla Pizza

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Ingredients

  • 2 spray(s) cooking spray
  • 3/4 pound(s) uncooked 93% lean ground beef
  • 3/4 cup(s), chopped uncooked red onion(s), divided
  • 1/2 cup(s) ketchup
  • 4 medium whole wheat tortilla(s)
  • 3/4 cup(s) low fat shredded cheddar cheese
  • 1/4 cup(s) low-sodium dill pickles, chopped
  • 1 cup(s) fresh tomato(es), chopped
  • 1 cup(s), shredded romaine lettuce

Instructions

Preheat oven to 450°F. Coat 2 baking sheets with cooking spray.

Heat a large nonstick skillet over medium-high heat. Add beef and 1/2 cup onion; cook, stirring and breaking up beef with a wooden spoon, until beef is browned, about 6 minutes. Remove from heat; stir in ketchup.

Arrange tortillas on prepared baking sheets. Divide beef mixture over tortillas in an even layer; sprinkle each with 3 tablespoons cheese. Bake until bottoms of tortillas are crisp and cheese is melted, about 5 to 7 minutes.

To serve, sprinkle each pizza with a tablespoon remaining onion, 1 tablespoon pickles, 1/4 cup tomato and 1/4 cup lettuce. Cut each pizza into 4 wedges to serve. Yields 1 pizza (4 wedges) per serving.

 

 

 

Sautéed Flounder with Mint and Tomatoes

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Ingredients

  • 2 cup(s) fresh tomato(es), Campari suggested, chopped
  • 1/4 cup(s) mint leaves, fresh, cut into ribbons
  • 1/4 cup(s) basil, fresh, cut into ribbons
  • 3/4 tsp table salt, divided
  • 1/2 tsp black pepper, divided
  • 1 pound(s) uncooked flounder fillet(s)
  • 2 spray(s) cooking spray
  • 2 tsp olive oil

Instructions

In a medium bowl, combine tomatoes, mint, basil, 1/2 teaspoon salt and 1/4 teaspoon pepper; set aside. Place fish on a plate; rub all over with remaining salt and pepper.

Coat a large skillet with cooking spray; add oil and set over medium-high heat. When oil just begins to shimmer, add fish; cook until fish turns opaque in center, about 5 minutes. Shake pan and using a spatula, carefully loosen fish from bottom of pan and remove to a serving plate.*

Add tomatoes to same skillet; cook until tomatoes just start to release moisture, scraping bottom of pan to loosen drippings, about 1 to 2 minutes. Spoon tomatoes over fish and serve. Yields about 4 ounces fish and 1/2 cup tomatoes per serving.

Note:- Serve with pasta.

 

 

Broccoli and Cheddar Frittata

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Ingredients

  • 11 large egg(s)
  • 1 Tbsp olive oil
  • 1 small uncooked onion(s), thinly sliced (about 1 cup)
  • 2 cup(s) cooked broccoli, chopped
  • 1 pinch kosher salt, (or to taste)
  • 1 pinch black pepper, freshly ground (or to taste)
  • 1/2 cup(s) low fat shredded cheddar cheese, sharp variety

Instructions

Preheat oven to 400°F; position rack in middle of oven.

In a large bowl, whisk together eggs; set aside.

In a 10-inch ovenproof nonstick skillet, heat oil over medium heat until shimmering. Add onion and cook, stirring, until it begins to soften, 4 minutes. Add broccoli and cook, stirring, until warmed through, 2 minutes more. Season to taste with salt and pepper.

Pour eggs over vegetables, covering them evenly; cook, gently lifting and pushing cooked edges toward center, allowing liquid egg to fill space, about 4 minutes. Sprinkle with cheese and transfer pan to oven. Bake until frittata is golden brown and puffed up, 12-15 minutes (frittata should be just slightly soft in center). Transfer frittata to a cutting board, cut in 6 wedges and serve immediately.

Serving size: 1 wedge

 

 

Scrambled Egg Pizza

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1 item(s) egg(s), scrambled

1 item(s) light English muffin

4 slice(s) fresh tomato(es)

1/4 cup(s) shredded part-skim mozzarella cheese

1 Tbsp basil, fresh

 

Divide egg between open-face muffin; top each half with 2 tomato slices and 2 Tbsp cheese. Broil until cheese starts to brown; garnish with basil