August 27, 2009 at 11:25 am (7 ingredients or less, heavy cream, microwave, oreo pie crust, pie, raspberries, refrigerator, seedless raspberry jam, semisweet chocolate)
Prep Time: 15 min
Total Time: 4 hr 15 min
Makes: 10 servings
1 pkg. (8 squares) semi-sweet chocolate, coarsely chopped
1 cup whipping cream
6 Tbsp. seedless raspberry jam, divided
1 Oreo pie crust (6 oz.)
2 cups fresh raspberries
1 Tbsp. water
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Microwave chocolate and cream in microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after each minute. Beat with whisk until chocolate is completely melted and mixture is well blended. Stir in 2 Tbsp. jam.
Pour into crust. Refrigerate 4 hours.
Arrange berries on top of pie. Microwave remaining jam and water in small microwaveable bowl on HIGH 30 sec.; stir until well blended. Brush onto berries. Keep refrigerated.
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August 21, 2009 at 12:43 pm (7 ingredients or less, cake, chocolate wafers, food processor, heavy cream, refrigerator, ricotta cheese, semisweet chocolate, stovetop, vegetable cooking spray)
Prep: 30 minutes
Total: 6 hours 30 minutes
Serves 10
Nonstick cooking spray
14 ounces semisweet chocolate (do not use chips)
2 containers (15 ounces each) part-skim ricotta cheese, room temperature
3/4 cup heavy cream
1 package (9 ounces) chocolate wafers (about 44 cookies)
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1. Prepare pan: Remove sides from a 9-inch round springform pan (see note, below). Place a sheet of waxed paper over bottom, leaving an overhang; lock sides onto bottom, firmly securing paper. Spray inside of pan with cooking spray; line sides with a strip of waxed paper 28 inches long and 4 inches wide.
2. Make chocolate-ricotta mixture: Break 12 ounces of chocolate into pieces. Place in a heatproof medium bowl set over, not in, a pan of simmering water. Cook, stirring occasionally, until chocolate has melted, 8 to 10 minutes.
3. In a food processor, blend ricotta until very smooth, about 1 minute, scraping down sides of bowl. Add warm chocolate; blend until smooth. In a large bowl, beat cream until stiff peaks form. With a rubber spatula, gently fold in chocolate-ricotta mixture.
4. Assemble cake: Arrange half the cookies in an overlapping pattern to cover bottom of pan. Spoon half the chocolate-ricotta mixture on top of cookies; smooth top. Cover with remaining cookies; top with remaining chocolate-ricotta mixture, and smooth top. Cover with plastic wrap; refrigerate at least 6 hours and up to 2 days.
5. Before serving, release sides of pan and remove waxed paper from sides. Using bottom piece of waxed paper, pull cake onto a platter; with a metal spatula, lift cake and remove waxed paper. Using a vegetable peeler, shave remaining 2 ounces chocolate over top of cake. With a knife dipped in hot water, cut cake into 10 slices (wipe off knife, and dip in hot water after each slice).
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July 17, 2009 at 8:01 pm (7 ingredients or less, Aldi ingredients, butter, navel orange, refrigerator, semisweet chocolate, stovetop, vanilla)
Makes: 1 to 2 servings
Total Time: 30 min
2 squares semi-sweet chocolate, chopped
1 tablespoon butter
Dash of vanilla extract
1 large navel orange, peeled and sectioned
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Line baking sheet with wax paper. Melt chocolate in top half of double boiler over simmering water. When melted, remove from heat, and stir in margarine and vanilla.
Dip end of each orange section about halfway into melted chocolate.
Place sections on baking sheet and refrigerate for about 15 minutes or until chocolate sets.
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April 23, 2009 at 9:57 pm (7 ingredients or less, Aldi ingredients, Desserts, bananas, butter, light brown sugar, nondairy whipped topping, peanuts, semisweet chocolate, sour cream, stovetop)
Prep Time:5 min
Total Time:15 min
Makes:4 servings
2 Tbsp. butter
1/3 cup light brown sugar
1/3 cup sour cream
2 medium bananas, peeled
1/2 cup dry roasted peanuts
1 square semi-sweet chocolate, melted
1/2 cup thawed nondairy whipped topping, divided
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Melt butter in large skillet on medium heat. Add sugar; cook until melted, stirring occasionally. Reduce heat to low. Gradually add sour cream; cook 1 min.
Cut bananas in half lengthwise and crosswise creating 4 half slices each. Add banana slices, cut sides down, and peanuts to skillet. Cook 1 min. or until bananas are evenly coated and tender, basting occasionally with sauce.
Spoon bananas evenly into 4 dessert dishes; top with remaining sauce in skillet. Drizzle chocolate on top of bananas. Top each evenly with whipped topping.
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April 23, 2009 at 9:46 pm (7 ingredients or less, butter, cake, egg yolks, eggs, flour, nondairy whipped topping, oven, powdered sugar, semisweet chocolate)
Prep Time:15 min
Total Time:30 min
Makes:8 servings, one half molten cake each
4 squares semi-sweet chocolate
1 stick butter
1 cup powdered sugar
2 eggs
2 egg yolks
6 Tbsp. flour
1/2 cup thawed nondairy whipped topping
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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.
How to Bake Cakes in Muffin Cups: Prepare batter as directed; pour evenly among ten paper-lined medium muffin cups. Bake at 425ºF for 10 min. or until sides are firm but centers are soft. Let stand 1 min. Makes 10 servings.
Make Ahead: Batter can be made a day ahead. Prepare batter as directed; pour into prepared custard cups. Cover with plastic wrap. Refrigerate up to 24 hours. Let stand at room temperature 1 hour before baking as directed.
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April 23, 2009 at 9:36 pm (7 ingredients or less, Aldi ingredients, brown sugar, cinnamon, cream cheese, egg whites, milk, oven, puddings, semisweet chocolate, whole wheat bread)
Prep Time:15 min
Total Time:50 min
Makes:8 servings
4-oz. cream cheese
1/2 cup brown sugar
2 large egg whites
1/2 tsp. ground cinnamon
1-3/4 cups fat-free milk
6 cups cubed whole wheat bread (6 to 8 slices)
2 squares semi-sweet chocolate, coarsely chopped
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Heat oven to 350°F. Beat cream cheese and sugar in large bowl with mixer until well blended. Add egg whites and cinnamon; mix well. Gradually add milk, mixing well after each addition.
Place bread in 8-inch square baking dish; top with chocolate and cream cheese mixture.
Bake 30 to 35 min. or until set in center. Cool slightly. Refrigerate leftovers.
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April 23, 2009 at 8:59 pm (7 ingredients or less, Aldi ingredients, Desserts, cajeta, canned guava shells, coconut milk, cream cheese, eggs, evaporated milk, granulated sugar, guava paste, limes, oranges, oven, rum, salt, semisweet chocolate, stovetop, vanilla)
Prep Time:20 min
Total Time:4 hr 20 min
Makes:8 servings
2 cups sugar, divided
12 oz evaporated milk
8 oz cream cheese, cubed, softened
5 eggs
1 tsp. vanilla
Dash of salt
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Heat oven to 350°F.
Cook 1 cup sugar in small heavy saucepan on medium heat until sugar is melted and deep golden brown, stirring constantly. Pour into 9-inch round pan; tilt pan to evenly cover bottom with syrup.
Blend milk and cream cheese in blender until smooth. Add remaining sugar, eggs, vanilla and salt; blend just until smooth. Pour over syrup in pan. Place filled pan in larger pan; add enough hot water to larger pan to come halfway up side of smaller pan.
Bake 50 min. to 1 hour or until knife inserted near center comes out clean. Cool slightly. Carefully remove flan from water. Cool completely on wire rack. Refrigerate several hours or until chilled. Unmold onto plate just before serving.
How To Unmold Flan: Bake and refrigerate flan as directed. Run metal knife around edge of flan. Invert onto plate; shake gently to loosen. Gently twist to remove pan. To soften any remaining caramel in pan, dip bottom of pan in hot water; spoon caramel over flan.
Variations: Prepare as directed. Choose one of the following options:
Guava: Add 1/2 cup guava paste, cut into pieces, or 1/2 cup canned guava shells in heavy syrup to cream cheese batter before pouring into prepared pan.
Lime: Add zest from 1 lime to boiling sugar mixture; remove from syrup before sugar caramelizes. Pour into prepared pan as directed.
Cajeta: Add 1/4 cup cajeta (Mexican goat milk caramel) to cream cheese batter before pouring into prepared pan.
Chocolate-Orange: Add 2 squares semi-sweet chocolate, melted and cooled, and 1 Tbsp. orange zest to cream cheese batter before pouring into prepared pan.
Coconut: Omit vanilla and add 1/4 cup coconut or 1/2 cup coconut milk and 1 Tbsp. rum to cream cheese batter before pouring into prepared pan.
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April 10, 2009 at 9:59 am (7 ingredients or less, Aldi ingredients, Scotch, bourbon, brandy, coffee, eggs, espresso, peanuts, rum, salt, semisweet chocolate, stovetop, vanilla)
Serves 6.
6 oz semisweet chocolate (any kind)
5 T double strength coffee or espresso
5 eggs, separated
1 t vanilla OR 2 T rum, brandy or Scotch
Pinch of salt
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1. In a heavy saucepan, combine the chocolate and coffee. Place over very low heat and melt the chocolate, stirring occasionally to blend it with the coffee until mixture is absolutely smooth.
2. While the mixture is still warm, stir in the egg yolks, then stir in the vanilla or rum, brandy or Scotch. Scrape into a mixing bowl and set aside.
3. In another mixing bowl, beat the egg whites with a pinch of salt until the whites form stiff peaks.
4. Carefully pour the chocolate mixture down the side of the bowl with the egg whites, then fold together until there are no more puffs of egg white.
5. Spoon into 6 serving cups or stemmed glasses. Refrigerate at least 2 hours before serving.
Variations: Substitute 2 T of brandy, bourbon or Scotch for 2 T of coffee. For an interesting contrast in flavors and textures, either fold in 1/2 C chopped salted peanuts with the egg whites, or top with a few whole salted peanuts.
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March 21, 2008 at 6:37 pm (7 ingredients or less, bittersweet chocolate, candy, heavy cream, microwave, raspberries, raspberry-flavored chocolate chips, semisweet chocolate, semisweet chocolate chips)
Chocolate Raspberry Truffle Squares
by Working Mother Magazine
64 squares
These elegant little chocolates are quicker to make than the usual truffles, because they’re cut into squares rather than shaped by hand. Serve in a gold foil candy cup.
1 cup raspberry-flavored or plain semisweet chocolate chips
12 ounces semisweet or bittersweet chocolate, coarsely chopped
1/3 cup heavy cream
Fresh raspberries
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1. Place chocolate chips in small microwave-safe bowl. Microwave uncovered for 40 seconds on high power. Stir, then microwave for 10 seconds longer and stir again. Repeat until chocolate is completely melted and smooth.
2. Pour half of melted chips into an ungreased 8-inch square disposable foil pan and spread in thin layer. Put in freezer until firm, about 3 minutes. Set remaining melted chips aside.
3. Meanwhile, combine chopped chocolate and heavy cream in medium microwave-safe bowl. Microwave uncovered for 60 seconds on high power. Stir, then microwave at 10-second intervals, stirring in between, or until cream and chocolate are combined and smooth. Pour chocolate cream mixture on top of firmed layer of chocolate, spreading evenly. Return to freezer until firm, about 20 minutes longer.
4. If reserved melted chocolate chips have firmed up too much, microwave for about 10 seconds to soften again. Quickly spread melted chips evenly over firm chocolate-cream mixture.
5. With paring knife, score through top layer of chocolate, dividing into 8 sections in each direction to make 64 squares (this will make cutting truffles easier once completely firm). Cover pan with foil and refrigerate until ready to serve.
6. Bend foil pan to pop out truffles. Cut into suares along score lines. (Truffles can be refrigerated in airtight container for up to 2 weeks or frozen for up to 2 months.) Top each with a raspberry.
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