Microwave Strawberry Cream Mug Cake For Two

Ingredients:

Cakes:

6        tablespoons Betty Crocker® SuperMoist® white cake mix

1        egg

2        tablespoons milk

1        tablespoon vegetable oil

1        tablespoon strawberry-flavored gelatin

1        tablespoon hot water

Strawberry Cream Syrup:

1/4     cup milk

2        tablespoons sweetened condensed milk (not evaporated)

1        tablespoon strawberry-flavored gelatin

Toppings:

1/2     cup whipped topping

2        tablespoons chocolate-flavored syrup

2        fresh strawberries

4        chocolate sticks

Directions:

• 1. Lightly grease 2 (14- to 16-oz) mugs with vegetable oil using paper towel.
• 2. In medium bowl, place cake mix. With whisk, beat in egg, 2 tablespoons milk and 1 tablespoon oil. In small cup, dissolve 1 tablespoon gelatin in hot water. Beat into cake batter. Divide batter evenly between mugs, about 1/2 cup in each mug.
• 3. Microwave mugs on High 30 seconds. Let stand 5 seconds. Microwave on High 30 seconds longer. Let stand 5 seconds. Cake is done when toothpick inserted in center comes out clean.
• 4. Using bamboo skewer or sharp knife, gently poke several holes in each mug cake.
• 5. To make Strawberry Cream Syrup, in small microwavable bowl, beat both milks with whisk to blend. Microwave on High 30 seconds or until hot. Beat in 1 tablespoon gelatin. Pour half of the cream syrup over each cake. Let cake stand 2 minutes or until cream syrup is absorbed.
• 6. Top each cake with 1/4 cup whipped topping; drizzle each with 1 tablespoon chocolate syrup. Garnish each cake with 1 strawberry and 2 chocolate sticks. Serve immediately. Store in refrigerator.

Expert Tips:

If cakes are not done after a total of 1 minute of microwaving on High, microwave for an additional 15 seconds on High.

Using clear glass mugs will show off the pretty pink color of the strawberry cake.

Source: bettycrocker.com

Valentine's Cocoa Angel Cake

This angel cake is flavored with cocoa powder and generously frosted with sweetened whipped cream.

Ingredients:

• 1 1/2  cups egg whites (10 to 12 large)
• 1 1/2  cups sifted powdered sugar
• 1   cup sifted cake flour or sifted all-purpose flour
• 1/4  cup unsweetened cocoa powder
• 1 1/2  teaspoons cream of tartar
• 1   teaspoon vanilla
• 1   cup granulated sugar
• 1 1/2  cups whipping cream
• 1/4  cup sifted powdered sugar
•  Chocolate curls (optional)
•  Fresh raspberries (optional)

Directions:

1. In an extra-large mixing bowl, let egg whites stand at room temperature for 30 minutes. Sift the 1-1/2 cups powdered sugar, the flour, and cocoa powder together 3 times; set aside.

2. Add the cream of tartar and vanilla to the egg whites. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add the granulated sugar, about 2 tablespoons at a time, beating until stiff peaks form.

3. Sift about one-fourth of the flour mixture over the beaten egg whites; fold in gently. (If bowl is too full, transfer to a larger bowl.) Repeat, folding in remaining flour mixture by fourths. Pour into an ungreased 10-inch tube pan. Using a knife, gently cut through cake batter to remove any air pockets.

4. Bake the cake on the lowest rack in a 350 degree F oven for 40 to 45 minutes or until the top springs back when lightly touched. Immediately invert the cake (leave in pan); cool thoroughly. Loosen side of cake from pan; remove cake.

5. For frosting, beat the whipping cream with an electric mixer until soft peaks form (tips curl). Add the 1/4 cup powdered sugar and beat until stiff peaks form (tips stand straight).

6. Split the cooled cake into 2 layers. Fill and frost cake with whipped cream mixture. Top with chocolate curls and raspberries, if you like. (If you know you'll have leftovers, dollop individual servings with the whipped cream instead of frosting the whole cake.) Makes 12 servings.

Source: recipe.com

Neapolitan Fudge

If you like Neapolitan ice cream, you will devour my fudge version of the vanilla, strawberry and chocolate favorite. It makes a great addition to any Christmas candy platter, but is equally well received any time of year.

Ingredients: 

• 1-1/2 teaspoons butter

• 1 package (8 ounces) cream cheese, softened

• 3 cups confectioners' sugar

• 16 ounces milk chocolate, melted and cooled

• VANILLA LAYER:

• 1 package (8 ounces) cream cheese, softened

• 3 cups confectioners' sugar

• 16 ounces white baking chocolate, melted and cooled

• 1 tablespoon vanilla extract

• RASPBERRY LAYER:

• 1 package (8 ounces) cream cheese, softened

• 3 cups confectioners' sugar

• 16 ounces white baking chocolate, melted and cooled

• 1 tablespoon raspberry extract

• 8 to 10 drops red food coloring, optional

Directions: 

1. Line a 13-in. x 9-in. baking pan with foil and grease the foil with butter; set aside. In a large bowl, beat cream cheese until fluffy. Gradually beat in confectioners' sugar. Beat in the melted milk chocolate. Spread into prepared pan. Refrigerate for 10 minutes.
2. For vanilla layer, in a large bowl beat cream cheese until fluffy. Gradually beat in confectioners' sugar. Beat in melted white chocolate and vanilla. Spread over chocolate layer. Refrigerate for 10 minutes.
3. For raspberry layer, in a large bowl beat cream cheese until fluffy. Gradually beat in the confectioners' sugar. Beat in melted white chocolate and raspberry extract. Tint with food coloring if desired. Spread over top. Cover and refrigerate for at least 8 hours or overnight.
4. Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator. Yield: about 6-1/2 pounds.

Source: Taste Of Home

Raspberry Chocolate Torte

Wow holiday guests with this striking cake that looks fancy but is easy to decorate. The fresh raspberries and chocolate mounds on top make it a real standout.

Ingredients: 

• 1 cup butter, softened

• 2 cups sugar

• 4 eggs

• 1 teaspoon vanilla extract

• 1-1/2 cups all-purpose flour

• 1/3 cup baking cocoa

• GLAZE:

• 1/4 cup boiling water

• 4 teaspoons raspberry gelatin

• 2 tablespoons seedless raspberry jam

• TOPPING:

• 2 cups (12 ounces ) semisweet chocolate chips

• 2 cartons (8 ounces each) frozen whipped topping, thawed

• 2 cups fresh raspberries

Directions:

1. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and cocoa; gradually beat into the creamed mixture. Transfer to prepared pan.
2. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before inverting onto a wire rack to cool completely. Carefully remove waxed paper.
3. For glaze, stir water and gelatin until dissolved. Stir in jam. Brush evenly over bottom of cake. Trim edges; cut cake widthwise into thirds.
4. For topping, in a microwave, melt chips; stir until smooth. Fold in half of the whipped topping until blended; fold in remaining whipped topping (mixture will be thick).
5. Place one cake layer on a serving platter; spread with 3/4 cup topping. Repeat layers; top with remaining cake. Frost and decorate with raspberries and remaining topping. Yield: 12 servings.

Source: Taste Of Home

Chocolate Ganache Tarts

Decadent, chocolate mousse-like filling and a flakey, tender crust make this very special. Be sure to coat hands well with flour when putting the dough into pastry cups.

Ingredients:

• 1/2 cup butter, softened

• 1 package (3 ounces) cream cheese, softened

• 1 cup all-purpose flour

• 1/2 cup semisweet chocolate chips

• 1/2 cup milk chocolate chips

• 2/3 cup heavy whipping cream

• Whipped cream, fresh raspberries and confectioners' sugar, optional

Directions:

1. In a small bowl, beat butter and cream cheese until smooth; beat in flour. Drop dough by scant tablespoonfuls into greased miniature muffin cups; with well-floured hands, press dough onto bottoms and up sides of cups.
2. Bake at 325° for 20-25 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks to cool completely.
3. Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Transfer to a small bowl; cover and refrigerate until firm.
4. Beat chocolate mixture until soft peaks form. Pipe or spoon into tart shells. Garnish with whipped cream, raspberries and confectioners' sugar if desired. Yield: 2 dozen.

Source: Taste Of Home

Cherry Chocolate Crepes

Cherries and chocolate just naturally taste great together, but the combination is even better when enhanced by tender crepes and a creamy filling.

Ingredients:

• 1 package (8 ounces) reduced-fat cream cheese, softened
• 1/2 cup reduced-fat sour cream
• 1/2 teaspoon vanilla extract
• 2/3 cup confectioners' sugar
• 8 prepared crepes (9 inches)
• 1 can (20 ounces) reduced-sugar cherry pie filling, warmed
• 1/4 cup chocolate syrup

Directions:

1. In a small bowl, beat the cream cheese, sour cream and vanilla until smooth. Gradually beat in confectioners' sugar. Spread about 3 tablespoons over each crepe to within 1/2 in. of edges and roll up.
2. Arrange in an ungreased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 5-7 minutes or until warm. To serve, top each crepe with 1/4 cup pie filling and drizzle with 1-1/2 teaspoons chocolate syrup. Yield: 8 servings.

Source: TasteofHome

White Chocolate Raspberry Cheesecake

"This makes an excellent cheesecake, similar to one you would get in a restaurant. Great for special occasions! Garnish with white chocolate curls if desired."

Ingredients:

Original recipe makes 1 - 9 inch cheesecake Change Servings

• 1 cup chocolate cookie crumbs
• 3 tablespoons white sugar
• 1/4 cup butter, melted
• 1 (10 ounce) package frozen raspberries
• 2 tablespoons white sugar
• 2 teaspoons cornstarch
• 1/2 cup water
• 2 cups white chocolate chips
• 1/2 cup half-and-half cream
• 3 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 3 eggs
• 1 teaspoon vanilla extract

Directions:

1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
2. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
3. Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
4. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
5. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

Source:  allrecipes.com

Bourbon-Brownie Petit Fours

Ingredients:

• 1/2  cup butter
• 3   ounces unsweetened chocolate, coarsely chopped
• 1/4  cup bourbon or milk
• 3   tablespoons instant coffee granules
• 1   cup sugar
• 2   eggs
• 1   teaspoon vanilla
• 3/4  cup all-purpose flour
• 1/4  teaspoon baking soda
• 1   recipe Milk Chocolate Frosting and Semisweet Chocolate Glaze

Milk Chocolate Frosting and Semisweet Chocolate Glaze

• 1   cup whipping cream
• 1  5 3/4 ounce package milk chocolate pieces
• 1  6  ounce package semisweet chocolate pieces or 1 cup bittersweet chocolate pieces

Directions:

1. In a medium saucepan melt and stir butter and unsweetened chocolate over low heat until smooth. Remove from heat; cool.

2. Preheat oven to 350 degrees F. Line an 8x8x2-inch baking pan with foil, extending the foil over the edges of the pan. Grease foil; set aside. In a small bowl stir together bourbon and coffee granules; set aside.

3. Stir sugar into cooled chocolate mixture in saucepan. Add eggs, one at a time, beating with a wooden spoon just until combined. Stir in vanilla and bourbon mixture.

4. In a small bowl stir together flour and baking soda. Add flour mixture to chocolate mixture, stirring just until combined. Spread batter evenly in the prepared baking pan.

5. Bake for 30 minutes. Cool in pan on a wire rack. Using the edges of the foil, lift the uncut brownies out of the pan. Cut off the edges of brownie; save for another use.

6. For petits fours, cut brownies into 1- to 1-1/2-inch squares. Coat petits fours with Semisweet Chocolate Glaze.

7. For Milk Chocolate Frosting, beat the reserved cooled milk chocolate mixture with an electric mixer about 30 seconds or until fluffy. Spoon frosting into a decorating bag fitted with a large star tip. Pipe large rosettes in the center of each petit four.

Milk Chocolate Frosting and Semisweet Chocolate Glaze

1. In a small saucepan bring whipping cream just to boiling over medium-high heat. Remove from heat. For Milk Chocolate Frosting, transfer 1/2 cup of the hot cream to a small bowl. Add milk chocolate pieces (do not stir). Let stand for 5 minutes. Stir until smooth. Cover loosely and chill for 1 to 2 hours. For Semisweet Chocolate Glaze, add semisweet chocolate pieces to the remaining hot cream in saucepan, stirring until smooth. Set aside. When ready to glaze petits fours, reheat Semisweet Chocolate Glaze over medium-low heat to reach pouring consistency, stirring constantly.

StorageTo Store:

Place petit fours in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months. To serve, thaw if frozen. Let refrigerated petit fours stand at room temperature for 15 minutes before serving.

Source: recipe.com

Bourbon-Brownie Petit Fours

Apricot Cheesecake Tassies

Tassies are miniature tarts, perfect for people who want a rich sweet in a small portion. For this version, you'll paint prepared phyllo shells with melted chocolate, then spoon in a cheesecake filling with a hint of apricot. For an easy apricot glaze, melt two or three tablespoons of apricot preserves and brush them over the strawberry garnish.

Ingredients:

• 3   ounces bittersweet or semisweet chocolate, cut up
• 1/2  teaspoon shortening
• 1  2.1 ounce package baked miniature phyllo shells (fifteen 1-3/4-inch shells)
• 1  3  ounce package cream cheese, softened
• 2   tablespoons dairy sour cream
• 2   tablespoons powdered sugar
• 2   teaspoons apricot brandy or apricot nectar
• 4   large whole strawberries, quartered (optional)

Directions:

1. In a small saucepan, combine cut-up chocolate and shortening; heat and stir over low heat until melted. Remove from heat. Evenly brush inside of each phyllo shell with melted chocolate mixture. Chill phyllo shells about 20 minutes or until chocolate is set.

2. Meanwhile, in a small bowl, stir together cream cheese, sour cream, and powdered sugar until smooth. Stir in apricot brandy or nectar. Spoon 1 rounded teaspoon of the cream cheese mixture into each shell. Cover loosely; chill for 2 to 4 hours or until completely chilled.

3. Remove from refrigerator and allow to stand at room temperature about 30 minutes before serving. If desired, place a strawberry quarter on top of each tassie. Makes 15 tassies.

 

Source: bhg.com

Chocolate Pistachio Heart Cookies

Vary the shape of these chocolate-dipped cookies depending on the season.

Ingredients:

• 2/3  cup packed brown sugar
• 1   cup butter
• 1   teaspoon vanilla
• 1   beaten egg
• 2 1/4  cups all-purpose flour
• 1/4  cup unsweetened cocoa powder
• 3/4  cup finely chopped pistachio nuts
• 3/4  cup semisweet chocolate pieces
• 1   tablespoon shortening
• 1/2  cup ground pistachio nuts

Directions:

1. In a medium saucepan combine the butter and brown sugar. Heat and stir over low heat until butter is melted. Remove saucepan from heat; stir in vanilla. Cool mixture 15 minutes. Stir in beaten egg, flour, and cocoa powder until combined. Stir in the 3/4 cup pistachio nuts. Divide dough in half. Cover and chill about 30 minutes or until dough is easy to handle.

2. On a lightly floured surface, roll half of dough at a time to 1/4-inch thickness. Using a 2-inch heart-shape cookie cutter, cut out cookies. Place cookies 1 inch apart on an ungreased cookie sheet.

3. Bake in a 350 degree F oven about 9 minutes or until edges are firm. Transfer cookies to a wire rack; cool.

4. In a small heavy saucepan heat and stir chocolate pieces and shortening over low heat until melted. Remove from heat. Dip half of each cookie into chocolate mixture; roll edges of cookie in ground pistachio nuts. Makes about 48 cookies.

 

Source:  bhg.com

Softhearted Chocolate Cakes

A rich, soft center and raspberry sauce topping makes these chocolate cakes an irresistible dessert.

Ingredients:

• 1   cup unsalted butter, cut into pieces (1/2 pound)
• 8   ounces bittersweet chocolate, chopped or 1-1/3 cups semisweet chocolate pieces
• 4   eggs
• 4   egg yolks
• 1/2  cup sugar
• 1/2  cup all-purpose flour
• 1   teaspoon vanilla
• 1/8  teaspoon salt
•  Whipped cream (optional)
• 1   recipe Raspberry Sauce (see recipe below) (optional) and/or fresh raspberries

Raspberry Sauce

 

1  10  ounce package frozen and thawed red raspberries in syrup

 

Directions:

1. Lightly butter eight 8-ounce ramekins or 1-cup souffle dishes; line bottoms with parchment or wax paper. Place the prepared ramekins on a shallow baking pan or on a large cookie sheet. Set aside.

2. In a heavy-bottomed, medium saucepan, melt butter and chocolate over low heat, stirring constantly. Remove from heat; cool slightly. (Or, in a mixing bowl, combine the butter and chocolate. Place mixing bowl over a pot of simmering water and melt butter and chocolate, stirring occasionally. Remove bowl from the simmering water pot; set aside to cool slightly.)

3. In a large mixing bowl, beat eggs and egg yolks with an electric mixer on high speed for 5 minutes or until thick and lemon-colored. Mix a large dollop of the beaten eggs into the butter-chocolate mixture. Gently fold until combined. Add butter-chocolate mixture to remaining beaten egg mixture and fold. After a few folds, sprinkle in sugar, flour, vanilla, and salt. Continue to fold until the mixture is combined.

4. Quickly divide the batter evenly among prepared ramekins. Bake in a 350 degree F oven for 9 to 10 minutes or until cakes feel firm to the touch on top edges, but still soft in the center when pressed with a fingertip. Remove from oven; set ramekins on a wire rack. Let cakes cool completely in ramekins.

5. Line a baking sheet with parchment paper. When cakes are cool, use a small metal spatula to loosen edge of cakes from side of ramekin and unmold onto the parchment-lined baking sheet. The centers of the cakes are supposed to be soft. (If not using immediately, wrap in plastic wrap. Refrigerate until ready to use.)

6. When ready to serve, place cakes on a microwaveable serving plate. Heat in a microwave oven on 100 percent power for 1-1/2 to 2 minutes or until warm. (Center of cake will slightly pop up.) Serve with whipped cream and garnish with a splash of Raspberry Sauce and/or fresh raspberries, if you like. Makes 8 servings. 

 

Raspberry Sauce

 

1. In a blender container or food processor bowl, cover and blend or process one 10-ounce package frozen and thawed red raspberries in syrup until pureed. Use a fine sieve to sieve berry mixture. Cover and refrigerate the sauce till ready to use. Makes 2/3 cup.

 

Source:  bhg.com

Bittersweet Chocolate Bark With Cinnamon Candies

If you prefer, substitute crushed toffee for the cinnamon candies in this Valentine's Day treat.

Ingredients:

• 8   ounces bittersweet chocolate, broken into chunks
• 1/3  cup red cinnamon candies such as Red Hots candy

Directions:

1. Place a sheet of parchment paper on a small platter or plate and set aside. In a small heavy saucepan melt chocolate over medium-low heat, stirring often.

2. When chocolate is melted, remove from heat. Working quickly, stir in about 1/3 of the cinnamon candies. Immediately turn chocolate out onto parchment paper. With the back of a spoon spread out chocolate mixture until candies are in a single layer. Sprinkle remaining candies on top and place in freezer for 10 to 15 minutes or until hard. Leave bark in freezer until ready to break off pieces to serve. Break off pieces to serve. Makes 4 servings

Source: bhg.com

Heart-Healthy Chocolate Cake

This dark chocolate cake has a fruit and nut filling. It makes a wonderful dessert for entertaining.

Ingredients:

• 3/4  cup granulated sugar
• 1/2  cup water
• 4   ounces bittersweet chocolate, chopped
• 2   tablespoons refrigerated or frozen egg product, thawed, or 2 egg yolks, slightly beaten
• 1   teaspoon vanilla
• 1/3  cup all-purpose flour
• 1/4  cup unsweetened cocoa powder
• 1/4  cup ground flax seeds
• 1/4  teaspoon baking powder
• 5   egg whites
• 1/4  cup apricot spreadable fruit
• 2   tablespoons toasted sliced almonds, coarsely chopped
•  Powdered sugar (optional)
•  Toasted sliced almonds (optional)
•  Fresh raspberries (optional)
•  Fresh mint leaves (optional)

Directions:

1. Preheat oven to 350 degrees F. Grease and flour a 9x9-inch baking pan; set aside. In a medium saucepan, stir together granulated sugar and water. Cook and stir over medium heat until the sugar dissolves and mixture almost boils. Remove from heat. Add chocolate; stir until melted (mixture may appear slightly grainy). Place egg product in a large bowl. Gradually stir the chocolate mixture into egg product; stir in vanilla (mixture may appear slightly grainy). Set aside.

2. In a small bowl, stir together the flour, cocoa powder, flax seeds, and baking powder. Add flour mixture to egg product mixture, whisking until smooth. In a medium bowl, beat egg whites with an electric mixer on medium speed until stiff peaks form (tips stand straight). Stir a small amount of the beaten egg whites into the chocolate mixture to lighten. Fold remaining egg whites into chocolate mixture. Spread in the prepared pan.

3. Bake for 30 minutes. Cool cake in pan on a wire rack for 10 minutes. Remove cake from pan. Cool completely on a wire rack.

4. Transfer cake to a cutting board. Using a 3 1/4-inch heart-shaped cutter, cut 6 heart-shaped pieces from cake. Stir together spreadable fruit and 2 tablespoons almonds in a small bowl. Spread mixture atop three of the heart-shaped cakes. Place remaining heart-shaped cakes atop the apricot filling on cakes. Sprinkle tops with powdered sugar, if desired. Top with toasted almonds, raspberries, and mint leaves, if desired. Cut cakes in half to serve.

 

Tip

• If desired, omit spreadable fruit and 2 tablespoons sliced almonds. Cut cake into heart shapes as directed. Do not stack cakes. Serve cakes topped with raspberries, toasted sliced almonds, mint leaves and sprinkled with powdered sugar, if desired. Makes 6 servings (1 heart cake per serving).

Source: healthheartliving.com