Teacup Chocolate Souffle

Ingredients:

3 oz chocolate, melted

1 Tbsp double cream

2 eggs, separated

Cocoa powder, for dusting

Directions

Heat the oven to 400F/200C.

Butter and sugar two small ovenproof tea cups.

Stir the cream and egg yolks into the warm chocolate.

Whisk the egg whites until stiff.

Stir in half and fold in the rest.

Pour into the cups and bake for 10 to 12 minutes, or until risen and cooked.

Dust with cocoa.

Apple Pound Cake

Recipe courtesy Sunny Anderson, 2009

Prep Time:15 min
Inactive Prep Time:30 min
Cook Time:1 hr 30 min

Ingredients:

5 jumbo-sized eggs, separated
1 cup buttermilk
4 sticks butter, plus 1 tablespoon, for pan
3 cups cake flour, plus 2 tablespoons, for pan
1 Granny Smith apple, peeled, cored and diced into 1/8-inch pieces
1/2 teaspoon ground cinnamon
1 teaspoon lemon juice
2 1/2 cups sugar, divided
1 teaspoon vanilla extract
1 teaspoon lemon extract
3 teaspoons baking powder

Special equipment: 10-inch Bundt cake pan

Directions:

Preheat oven to 325 degrees F. Let the eggs, milk and butter come to room temperature on the counter before beginning. (Butter goes on the counter last.)

Butter the Bundt pan with 1 tablespoon of butter, then add 2 tablespoons of flour and shake and tap to coat the interior of the pan; set aside. Put the diced apples in a bowl with the cinnamon and lemon juice. In a large bowl or stand mixer add the butter and 2 cups of sugar and beat until smooth. Add the egg yolks, 1 at a time, and blend to completely incorporate before adding the next. The mixture will become very light in color. Add the buttermilk and the extracts and mix to combine. Stir in 3 cups of flour along with the baking powder and stir until incorporated.

In a separate clean dry bowl, whisk egg whites until foamy, then add the remaining 1/2 cup of sugar and whisk until shiny and soft peaks form when removing the whisk from the whites. Gently fold this into the cake batter. Pour half of the batter into the prepared pan. Arrange the apples in the center of the ring all the way around, being sure they don't touch the outer or inner edge of the pan. Pour in the remaining batter and bake for 1 hour and 30 minutes. Remove the cake from the oven and cool completely. Put a large plate or cake plate on top of the pan, then holding both together, flip them so that the curved bottom of the Bundt pan is on the top and the plate is resting on a flat surface. Slowly remove the pan from the cake by lifting it straight up. Slice and serve.

Chocolate Banana Cake

AllRecipes.com
http://allrecipes.com/Recipe/Chocolate-Banana-Cake/Detail.aspx

Ingredients:

1 (18.25 ounce) package devil's food cake mix
1 cup mashed bananas
1/3 cup vegetable oil
3 eggs

Directions:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 13x9 inch pan.

Beat cake mix, mashed bananas, oil and eggs with an electric mixer on low speed for 30 seconds. Increase speed to medium and beat for 2 more minutes. Pour the batter into the prepared pan.

Bake at 350 degrees F (175 degrees C) for 33 to 36 minutes or until a toothpick inserted near the center comes out clean. Let cake cool then frost with your choice of frosting, if desired.

Breakstone’s Fruit Filled Coffee Cake

Prep Time: 15 Minutes

Cook Time: 35 Minutes Ready In: 1 Hour

Servings: 24

"An easy, glazed cherry-filled coffee cake is ready in just one hour."

Ingredients:

1 package (2-layer size) white cake mix

1 teaspoon ground cinnamon

1 cup BREAKSTONE'S Reduced Fat Sour

Cream

3 eggs

1/4 cup water 1 (21 ounce) can cherry pie filling

1/2 cup PLANTERS Sliced Almonds,

toasted

1 cup powdered sugar

1 1/2 tablespoons milk

Directions:

1. Heat oven to 350 degrees F. Beat first 5 ingredients with mixer until well blended. Pour into greased and floured 13x9-inch pan; top with spoonfuls of pie filling.

2. Bake 35 minutes or until toothpick inserted in center comes out clean; sprinkle with nuts. Cool 10 minutes.

3. Mix sugar and milk; drizzle over cake. Cool completely.

Todd's Orange and Raspberry Cake

below are two pics of my cake:

Recipe courtesy Giada De Laurentiis
Prep Time:15 min
Inactive Prep Time:1 hr 15 min
Cook Time:32 min

Ingredients:

Cake:
Butter, for greasing the pans
Flour, for dusting
1 (18.25-ounce) box white cake mix (recommended: Duncan Hines Moist Deluxe)
1 large orange, zested, about 1/4 cup
1 1/3 cups no pulp orange juice
3 egg whites
2 tablespoons vegetable oil
Frosting:
1/2 stick (4 tablespoons) unsalted butter, at room temperature
1/3 cup creme fraiche
1 pound powdered sugar
1/4 cup raspberry jam
Water, as needed
1/4 cup raspberry jam
1 (6-ounce) container fresh raspberries

Directions:

For the cake: Arrange an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour the bottom and sides of 2 nonstick, 8-inch round, baking pans. Set aside.

In the bowl of a stand mixer, fitted with a whisk attachment, combine the cake mix and orange zest. Mix for 20 seconds at low speed until the zest is incorporated. Add the orange juice, egg whites, and vegetable oil. Blend at low speed for 30 seconds. Increase the speed to medium and beat for 2 minutes, scraping the bottom and sides of the bowl with a spatula, as needed. Divide the batter between the prepared pans and bake until golden and a cake tester inserted into the center of the cakes comes out clean, about 30 to 32 minutes. Remove from the oven and cool the pans on a wire rack for 15 minutes. Turn the cakes out onto a wire rack and allow to cool completely, about 1 hour.

For the frosting: In the bowl of a stand mixer, fitted with a paddle attachment, beat together the butter and creme fraiche at high speed until smooth, about 10 seconds. With the machine running at medium-low speed, gradually add the powdered sugar until incorporated. Add the raspberry jam and increase the speed to high. Beat until the frosting is smooth and spreadable, adding water, 1 teaspoon at a time, if needed.

To assemble the cake: Arrange 1 cake layer, flat side up, on a cake stand. Using a spatula, spread a thin layer of frosting on top leaving a 1/2-inch border. Spread 1/4 cup of raspberry jam on top of the frosting. Arrange the other cake layer on top. Using a spatula, frost the top and sides of the cake. Decorate with fresh raspberries.

Spinach and Sun Dried Tomato Pasta

Ingredients:

1 cup vegetable broth
12 dehydrated sun-dried tomatoes
1 (8 ounce) package uncooked
penne pasta
2 tablespoons pine nuts
1 tablespoon olive oil 1/4 teaspoon crushed red pepper
flakes
1 clove garlic, minced
1 bunch fresh spinach, rinsed and
torn into bite-size pieces
1/4 cup grated Parmesan cheese

Directions:

1. In a small saucepan, bring the broth to a boil. Remove from heat. Place the sun-dried tomatoes in the broth 15 minutes, or until softened. Drain, reserving broth, and coarsely chop.
2. Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook 9 to 12 minutes, until al dente, and drain.
3. Place the pine nuts in a skillet over medium heat. Cook and stir until lightly toasted.
4. Heat the olive oil and red pepper flakes in a skillet over medium heat, and saute the garlic 1 minute, until tender. Mix in the spinach, and cook until almost wilted. Pour in the reserved broth, and stir in the chopped sun-dried tomatoes. Continue cooking 2 minutes, or until heated through.
5. In a large bowl, toss the cooked pasta with the spinach and tomato mixture and pine nuts. Serve with Parmesan cheese

Chicken, Spinach and Cheddar Souffle

courtesy Giada De Laurentiis
Prep Time:10 min
Cook Time:1 hr 0 min
Serves:4 to 6 servings

Ingredients

Unsalted butter for greasing the souffle dish, plus 1/2 stick (4 tablespoons), at room temperature
1/4 cup all-purpose flour
1 1/2 cups whole milk, at room temperature
1/2 teaspoon ground nutmeg
Kosher salt and freshly ground black pepper
1 1/2 cups shredded mild Cheddar
1/2 cup grated Parmesan
2 packed cups baby spinach leaves
1 store-bought, rotisserie chicken, breast meat only, skinned and cut into 1/2-inch cubes (about 2 cups)
6 egg yolks, at room temperature, lightly beaten
2 (1/2-inch thick) slices country-style white bread, crusts removed, cut into 1/2-inch cubes
6 egg whites, at room temperature

Directions
Special equipment: a 2-quart (8-cups) souffle dish

Arrange an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Butter the bottom and sides of a 2-quart souffle dish. Set aside.

In a medium saucepan, heat 1/2 stick of butter over medium-low heat. Add the flour and cook, stirring constantly, for 2 minutes. Slowly whisk in the milk until the mixture is smooth and creamy. Bring the mixture to a simmer and cook, stirring constantly, until the mixture coats the back of a spoon, about 8 to 10 minutes. Stir in the nutmeg and season with salt and pepper, to taste. Remove the pan from the heat and add the cheeses, the spinach, chicken, egg yolks, and bread cubes. Stir until combined (mixture will be thick).

In a large bowl, using an electric mixer, beat the egg whites at high speed until they hold stiff peaks, about 2 minutes. Stir 1/4 of the egg whites into the chicken mixture. Using a spatula, fold in the remaining egg whites. Spoon the batter into the prepared dish and bake until the souffle is puffed and the top is firm and golden, about 55 to 60 minutes. Remove from the oven and serve immediately.

Blueberry Sour Cream Coffee Cake

http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=70828&origin=detail&servings=12

Ingredients:

1 cup butter, softened
2 cups white sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
1 5/8 cups all-purpose flour
1 teaspoon baking powder 1/4 teaspoon salt
1 cup fresh or frozen blueberries
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/2 cup chopped pecans
1 tablespoon confectioners' sugar for
dusting

Directions:

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in blueberries.
3. Spoon half of the batter into the prepared pan. In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in the pan. Spoon remaining batter over the top, and then sprinkle the remaining pecan mixture over. Use a knife or thin spatula to swirl the sugar layer into the cake.
4. Bake for 55 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool in the pan over a wire rack. Invert onto a serving plate, and tap firmly to remove from the pan. Dust with confectioners' sugar just before

Bake for 55 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool in the pan over a wire rack. Invert onto a serving plate, and tap firmly to remove from the pan. Dust with confectioners' sugar just before serving

Blondies with Chocolate Chips and Walnuts

From: MarthaStewart.com
http://www.marthastewart.com/recipe/blondies-with-chocolate-chips-and-walnuts?xsc=eml_cod_2010_02_21
Makes16

Ingredients:

8 tablespoons (1 stick) unsalted butter, melted, plus more for pan
1/2 cup packed light-brown sugar
1/3 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup all-purpose flour (spooned and leveled)
1 teaspoon salt
1 cup semisweet chocolate chips
1 cup chopped walnuts

Directions:

Preheat oven to 350 degrees. Brush an 8-inch square baking pan with butter; line pan with a piece of parchment paper, leaving a 2-inch overhang on two sides. Butter paper.

In a large bowl, whisk butter and sugars until smooth. Whisk in egg and vanilla. Add flour and salt; mix just until moistened (do not overmix). Fold in 1/2 cup each chocolate chips and walnuts. Transfer batter to prepared pan; smooth top. Sprinkle with remaining chocolate chips and walnuts.

Bake until top is golden brown and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Set pan on a wire rack, and let cool completely. Using parchment overhang, lift cake from pan and transfer to a cutting board; cut into 16 squares. Store blondies in an airtight container at room temperature, up to 2 days

Marinated Ranch Broiled Chicken

Ingredients:

2 skinless, boneless chicken breast halves
1 (1 ounce) package dry Ranch-style dressing mix
2 tablespoons olive oil
1 tablespoon red wine vinegar

Directions:

Combine the dressing mix, oil and vinegar in a large, resealable plastic bag and mix together. Add chicken to bag, seal and shake to coat; work mixture into the meat.

Refrigerate to marinate for at least 1 hour, or overnight if possible.

Preheat oven to Broil/Grill.

Remove chicken from bag, discarding any remaining marinade, and broil for 10 to 15 minutes or until cooked through and no longer pink inside.

Warm Almond Cherry Cake

Ingredients:

8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pie plate
1 cup all-purpose flour (spooned and leveled), plus more for pie plate
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup sugar
3 large eggs
1/2 teaspoon pure almond extract
1 bag (12 ounces) frozen cherries, thawed and dried
1/2 cup sliced almonds

Directions

Preheat oven to 350 degrees. Butter and flour a 9-inch deep-dish pie plate (4-cup capacity); set aside. In a medium bowl, whisk together flour, baking powder, and salt; set aside.

Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in almond extract. With mixer on low, blend in flour mixture (do not overmix).

Transfer batter to prepared pie plate; scatter cherries and almonds on top. Bake until a toothpick inserted in center of cake comes out clean, 45 to 50 minutes. Let cool 10 minutes before serving.


Recipe from: MarthaStewart.com
http://www.marthastewart.com/recipe/warm-almond-cherry-cake?backto=true&backtourl=/photogallery/cakes-with-fruit#slide_25

Blueberry Cheesecake

Ingredients:

Vegetable-oil cooking spray

6 tablespoons unsalted butter, melted

2 cups graham cracker crumbs

3 tablespoons sugar

1/4 teaspoon ground cinnamon

Pinch of salt

16 ounces cream cheese, room temperature

16 ounces sour cream

1 cup sugar

3 large eggs

1 1/2 teaspoons finely grated lemon zest

1 teaspoon pure vanilla extract

Boiling water, for roasting pan

Blueberry Topping (see below)

Directions:

Make the crust: Preheat oven to 325 degrees. Coat a 9-inch springform pan with cooking spray. Wrap exterior of pan (including base) with foil. Stir together butter, graham cracker crumbs, sugar, cinnamon, and salt. Press mixture firmly into bottom and 3 inches up sides of pan. Refrigerate 15 minutes. Make the filling: Beat cream cheese with a mixer on medium speed until fluffy. Reduce speed to low, and add sour cream, sugar, eggs, lemon zest, and vanilla. Beat until well combined (do not overmix). Pour into chilled crust. Set springform pan in a large, shallow roasting pan. Place in oven. Carefully ladle enough boiling water into roasting pan to come halfway up sides of springform pan. Bake until cheesecake is set but still slightly wobbly in center, about 1 hour, 15 minutes. Transfer roasting pan to a wire rack. Let cake cool in roasting pan 30 minutes. Remove cheesecake from roasting pan, and refrigerate, uncovered, at least 8 hours (or overnight). Run a knife around edge of cake, and unmold. Spoon topping over cake.

Blueberry Topping:

Ingredients:

Makes enough for 1 cheesecake

1 1/2 pints (3 cups) blueberries

3/4 cup sugar

2 tablespoons unsalted butter

2 tablespoons fresh lemon juice

1 tablespoon cornstarch

Directions: Combine all ingredients in a saucepan over medium-high heat. Bring to a simmer, and cook until berries break down, about 4 minutes. Let cool, then refrigerate, covered, until cold (or up to 3 days).

Banana Cake

http://allrecipes.com/Recipe/Banana-Cake-VI/Detail.aspx


Ingredients:

3/4 cup butter
2 1/8 cups white sugar
3 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/2 cups buttermilk
2 teaspoons lemon juice
1 1/2 cups mashed bananas
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
3 1/2 cups confectioners' sugar
1 teaspoon vanilla extract


Directions:

Preheat oven to 275 degrees F (135 degrees C). Grease and flour a 9x13 inch pan. In a small bowl, mix mashed bananas with lemon juice, set aside. In a medium bowl, mix flour, baking soda and salt. Set aside.
In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture. Pour batter into prepared pan.
Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and place directly into freezer for 45 minutes. This will make the cake very moist.
For the frosting: In a large bowl, cream 1/2 cup butter and cream cheese until smooth. Beat in 1 teaspoon vanilla. Add confectioners sugar and beat on low speed until combined, then on high until frosting is smooth. Spread on cooled cake.

MAPLE PECAN SHORTBREAD

http://www.marthastewart.com/recipe/maple-pecan-shortbread?xsc=eml_cod_2010_02_23


Makes about 2 dozen

Ingredients:

2 1/4 cups all-purpose flour, plus more for work surface
1/2 cup cake flour (not self-rising)
1/2 teaspoon salt
3/4 cup pecan halves (about 2 1/4 ounces), finely chopped
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup granulated sugar
1/4 cup pure maple syrup
1 large egg yolk
1/4 teaspoon pure maple extract
1 large egg, lightly beaten
Turbinado sugar, for sprinkling

Directions:

Into a medium bowl, sift flours and salt. Whisk in 1/2 cup chopped pecans, set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and granulated sugar on medium-high speed until smooth and light, about one minute. Add the maple syrup, egg yolk, and extract; beat on medium speed until well combined. On low speed, gradually add flour mixture, beating until just combined. Dough should be smooth and pliable. Flatten into a disk. Wrap in plastic; chill until firm, 1 1/2 hours or overnight.
Preheat oven to 350 degrees. Line baking sheet with parchment paper.
On a lightly floured work surface, roll out dough to 1/4 inch thick. Cut out rounds using a two-inch cookie cutter; place one inch apart on prepared baking sheet. Brush tops with beaten egg; sprinkle centers with remaining 1/4 cup pecans. Sprinkle the entire surface with turbinado sugar.
Bake cookies, rotating baking sheet halfway through, until golden around the edges, 10 to 12 minutes. Transfer to a wire rack to cool. Store in airtight containers at room temperature up to four days