Chocolate and Berries Yogurt Dessert Recipe...

INGREDIENTS:

1 pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chip cookie mix

1/4 cup vegetable oil

2 tablespoons water

1 egg

1 1/2 cups fresh raspberries

4 containers (4 oz each) Yoplait® Whips!® raspberry mist yogurt

1 cup whipping cream, whipped

2 tablespoons hot fudge topping

1 cup fresh blueberries

DIRECTIONS:

1. Heat oven to 350°F. In large bowl, stir cookie mix, oil, water and egg until soft dough forms.

2. On greased cookie sheet, drop dough by tablespoonfuls to make 6 cookies. Bake 8 to 11 minutes or until set. Cool 2 minutes, remove from cookie sheet to cooling rack.

3. Meanwhile, press remaining dough in bottom and 1 inch up sides of springform pan. Bake 8 to 10 minutes or until set. Cool completely, about 30 minutes.

4. In medium bowl, fold 1/2 cup raspberries into yogurt; spread evenly over crust. Crumble cookies; sprinkle over yogurt mixture. Carefully spread whipped cream evenly over cookie crumbs. Freeze 4 to 5 hours or until firm. Remove sides of pan.

5. Drizzle 1 tablespoon fudge topping over dessert. Top with blueberries and remaining raspberries. Drizzle with remaining fudge topping. Store in freezer.

Betty Crocker Recipes

Blackberry Jam Shortbread ...

1 1/2 cups (3 sticks) unsalted butter, at room temperature

3/4 cup light brown sugar, firmly packed

3/4 cup granulated white sugar

2 teaspoons vanilla extract

3/4 teaspoon salt

3/4 cup almond flour or very finely ground almonds

2 3/4 cups all-purpose flour

1 1/2 cups seedless Blackberry Jam

powdered sugar, for dusting

Directions:

     Preheat oven to 325 degrees F. Spray 9x13-inch pan with nonstick spray.

Prepare shortbread: 

     In a large bowl, use an electric mixer to combine butter and sugars; beat until creamy. Add vanilla and salt and beat until well combined. Beat the almond flour and the all-purpose flour into the butter mixture on low speed, just until a smooth dough forms. Divide the dough in half. Wrap one half in plastic wrap and refrigerate for 30 minutes or so. Press the other half of the dough into the bottom of the prepared pan to form the bottom crust.

     Bake the crust until it is just beginning to turn light brown around the edges, about 20 minutes. Remove the pan from the oven. Place jam into a bowl and stir very well until it is nice and smooth. Spread the jam evenly over the partially baked crust. Crumble the refrigerated shortbread dough over the jam to form a crumbled topping. Return the pan to the oven and continue baking until the topping is firm and crisp and golden in color, about 30 minutes. Transfer to a wire rack and let cool completely. Sprinkle lightly with powdered sugar before cutting into bars.

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White Chocolate Layer Cake...

Cake: 

2 ½ cups sifted cake flour 

1 tsp baking soda 

½ tsp salt 

4 ounces white chocolate, finely chopped 

½ cup boiling water 

1 cup (2 sticks) butter, softened 

2 cups sugar 

4 eggs, separated 

1 tsp vanilla extract 

1 cup buttermilk

Frosting:

6 ounces white chocolate, finely chopped 

12 ounces (1 ½ cups) cream cheese, softened 

3 tbsp butter, softened 

¾ tsp vanilla extract 

3 cups confectioners sugar

Directions:

Cake: 

     Heat the oven to 350F and grease three 8 inch round cake pans. Line the bottom of each pan with a circle of waxed paper or kitchen parchment and flour the pan. 

     Combine the flour, baking soda and salt in a medium bowl, and stir with a fork to mix them well. 

Bring 3 inches of water to an active simmer in the bottom of a double boiler or a saucepan that will accommodate a medium heat proof bowl so that it sits snugly over the water. Melt the white chocolate in the top of the double boiler or in the bowl over the simmering water. Stir often, and then pour in the ½ cup of boiling water and stir to mix well. Remove from the heat. 

     In a medium bowl, combine the butter and the sugar and beat with a mixed at medium speed to mix them together well. Add the egg yolks, one by one, beating each time to keep the mixture smooth. Add the white chocolate and the vanilla, and stir well to mix. 

     Add about a third of the flour mixture, and then about half of the buttermilk, beating with a mixer at low speed just long enough after each addition to make the flour or buttermilk disappear. Mix in another third of the flour, remaining buttermilk and then the last of the flour. 

     In a medium bowl, beat the egg whites at medium speed until they are foamy and opaque. Continue beating at high speed until they swell into thick, pillowy mounds and hold peaks that are stiff, but not fry. Add one third of the egg white mixture to the bowl of batter, and fold it in gently using a spatula. Add the remaining egg whites and continue to fold with a light touch, until the egg whites are blended in well, with only a few streaks showing. 

     Transfer the batter to the prepared pans and bake at 350F for 25-30 minutes until the cakes are golden brown, spring back when touched gently in the centre and are beginning to pull away from the sides of the pans. 

     Cool the cakes in the pans on wire racks or folded kitchen towels for about 30 minutes. Turn them out onto the racks and peel off the paper and turn them back the right way up to cool completely.

Frosting:

     In the top of a double boiler or a heatproof bowl, melt the white chocolate over hot, not simmering, water, stirring often. Remove from the heat once melted and let cool to lukewarm. Transfer the melted white chocolate to a large bowl, and add the cream cheese, butter and vanilla. Beat together at medium speed until you have a smooth sauce. Add the confectioners sugar and beat until smooth.

To Assemble:

     Place one layer, top side down on a cake stand or serving plate and spread it with about a fourth of the icing. Continue stacking and frosting each cake layer in the same way. Cover the sides of the cake with any remaining frosting. 

     Cover the cake and refrigerate for at least 1 hour. Set the cake out about 30 minutes before you want to serve it.

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No Bake Raspberry-Lemon Cheesecake...

INGREDIENTS

For the crust:

3/4 cup graham cracker crumbs

1 tablespoon sugar

3 tablespoons unsalted butter, melted

For the filling:

2/3 cup sugar

zest on 2 lemons

1 (8 ounce) package cream cheese, softened

2 teaspoons fresh lemon juice

1 teaspoon pure vanilla extract

1 (8 ounce) tub frozen whipped topping, thawed

1 cup fresh raspberries, slightly mashed with a fork

DIRECTIONS

1. In a medium bowl, stir together the graham cracker crumbs and 1 tablespoon of sugar and melted butter. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.

2. In a large bowl, mix together the sugar and lemon zest until the sugar becomes moist and fragrant. Add cream cheese and beat with an electric mixer until smooth. Add lemon juice and vanilla mixing to combine. Using a rubber spatula, fold in the whipped topping until well blended, then fold in the raspberries.

3. Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours before serving. If desired, garnish with fresh raspberries and a sprig of fresh mint.

RECIPE NOTES:

-If you make this into one pie, simply use pour the cream cheese mixture into a 9-inch graham cracker crust and chill for 3 hours before serving.

-This recipe tastes really delicious with blueberries and strawberries as well. Play around with different fruit combinations to create a wide range of flavors.

-I have not tried this recipe using fresh whipped cream, so I cannot attest to the results.

My Pinterest

mybakingaddiction.com (Where I located the recipe from.)

Caramel Apple Cheesecake Bars...

Crust:

2 cups all-purpose flour

1/2 cup firmly packed brown sugar

1 cup (2 sticks) butter, softened 

Cheesecake Filling:

3 (8-ounce) packages cream cheese, softened

3/4 cup sugar, plus 2 tablespoons, divided

3 large eggs

1 1/2 teaspoons vanilla extract

Apples:

3 Granny Smith apples, peeled, cored and finely chopped

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Streusel topping, recipe follows

1/2 cup caramel topping

Preheat oven to 350 degrees F.

     In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.

     In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

     In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy!

Streusel Topping:

1 cup firmly packed brown sugar

1 cup all-purpose flour

1/2 cup quick cooking oats

1/2 cup (1 stick) butter, softened 

In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.

My Pinterest

the-girl-who-ate-everything.com (where I located the original recipe from.)

Spiced Autumnal Orange Drizzle Cake with Dark Chocolate Embers...

Ingredients:

125g/4.5oz butter

75g/3oz caster sugar

2 large eggs, beaten

150g/5oz self-raising flour

1 tsp baking powder

1 tsp ground cinnamon

1.5 tsp mixed spice

zest of one orange* see top tip.

2 tbsp (or 30 ml) of Cointreau or milk if you don't want to use alcohol

85g/3.5oz dark chocolate, roughly chopped

Top Tip: wash the fruit with a wee bit of washing up liquid to take the wax off, unless you can buy unwaxed oranges (I find them harder to source compared to lemons and limes). It will make the zesting of the orange much more effective and easier.

Method:

1. Preheat the oven to 180C/350F/Gas Mark 4 and line a 2lb loaf tin.

2. If you don't have an electric whisk, like me, then mix the butter, sugar, orange zest together first before adding in the eggs, then the flour, spices and baking powder. If you have an electric whisk, then add in all of the above ingredients and whizz them up until the mixture is smooth.

3. Stir in the Cointreau/milk so that the mixture falls softly off the spoon - that's my interpretation of 'a soft, dropping consistency'.

4. Stir the chocolate into the cake mixture. I wanted the chocolate to sink to the bottom of the cake, so didn't coat the chocolate with flour.

5. Spoon the cake mixture into the loaf tin and smooth the top. Pop it into the oven and let it bake for about 40 minutes, or until the tester/knife comes out clean.

6. While the cake is in the oven, prepare the orange drizzle. (if you prefer it a bit sweeter, then increase the sugar)

Ingredients for Orange Drizzle:

Juice of one orange

1 tbsp of Cointreau

30g golden caster sugar

7. I normally use a chopstick to poke wholes in the cake for the drizzle to pour into. This time I experimented with a cocktail stick in case they make smaller holes. Nope. I'll return to the chopstick next time.

8. Slowly pour the drizzle evenly over the cake when it is fresh out of the oven. Ta da!

Verdict - Mmmmmmmm.... Moist and flavoursome. The chocolate, orange and spice mix is a winner with adults and children alike. The added bonus is that this is a simple and quick cake to bake (especially if you have an electric whisk).

blogs.warwick.ac.uk

Cherry-Apricot Yogurt Sundaes with Maple Granola Brittle...

1/3 cup sugar 

1/2 cup water 

5 fresh bay leaves, halved lengthwise, or 2 large dried California bay leaves 

2 (3- by 1-inch) strips fresh lemon zest 

2 (3- by 1-inch) strips fresh orange zest 

6 fresh apricots 

1 lb fresh cherries (preferably Royal Ann or Rainier) 

2 teaspoons fresh lemon juice 

2 cups plain yogurt (preferably Greek)

Directions

     Simmer sugar, water, bay leaves, and zests in a 1-quart heavy saucepan 5 minutes, then remove from heat and let steep 20 minutes. 

     While syrup steeps, halve apricots lengthwise and remove pits. Run a paring knife crosswise around each cherry, touching pit, then twist cherry halves to separate. Remove pits with tip of knife. 

     Toss apricots and cherries with lemon juice in a large shallow bowl. Return syrup to a boil, then pour over fruit, tossing to coat. Cover and let stand, stirring occasionally, at least 30 minutes. Put 1/3 cup yogurt on each of 6 plates and serve with fruit.

Maple granola brittle:

1 cup old-fashioned rolled oats 

1/2 cup whole almonds (2 1/2 oz) 

1/2 cup pecans (2 oz) 

1/2 cup shelled sunflower seeds (2 oz) 

1/2 cup roasted pumpkin seeds (2 1/2 oz) 

1 teaspoon finely grated fresh orange zest 

1 cup packed light brown sugar 

1/2 cup pure maple syrup 

1/2 cup fresh orange juice 

1/4 teaspoon salt 

1/2 stick (1/4 cup) cold unsalted butter, softened

Directions

     Put oven rack in middle position and preheat oven to 350°F. 

     Spread oats, almonds, pecans, and sunflower seeds in an even layer in a large shallow baking pan and bake, stirring occasionally, until oats are pale golden, about 15 minutes. Transfer to a bowl and toss with pumpkin seeds and zest. 

     Line a baking sheet with nonstick liner. Cook brown sugar, syrup, juice, and salt in a 4- to 6-quart heavy saucepan over moderately high heat, stirring with a wooden spoon (be careful not to splash or splatter while stirring; mixture will become extremely hot), until it registers 290°F on thermometer, 8 to 10 minutes. Stir in butter until melted (mixture will thicken and become opaque), then quickly add nut mixture and stir until coated well. Immediately pour onto liner, then cover mixture with a sheet of parchment paper. 

     Roll out brittle as thin as possible with a rolling pin. Carefully peel off parchment paper and discard (don’t worry if some caramel sticks to parchment). 

     Cool to room temperature, about 30 minutes. Break brittle into large pieces.

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