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Frozen Chocolate Malt Cake

July 4, 2010 By The Recipe Mom 3 Comments

What You Need:

1 qt. sugar free vanilla ice cream, softened
1/4 C malted milk powder
1 qt. sugar free chocolate ice cream
1/3 C fat free fudge topping
1 C malted milk balls, chopped

How to Make It:

Mix together the vanilla ice cream and malted milk powder until well blended.
Evenly spread the chocolate ice cream over the bottom of a spring form pan.
Drop the fudge topping by spoonfuls over the top of the chocolate ice cream.
Evenly sprinkle half of the malted milk balls over the top.
Carefully spread the vanilla ice cream mixture over the malted milk balls.
Place in the freezer for at least 4 hours or until firm.
Remove the sides of the pan and sprinkle the top with the remaining malted milk balls.

Makes 16 servings

With this recipe you can have your cake and eat it too. Don’t deprive yourself of the finer things in life just because you want to eat healthy. This dessert is low fat and sugar free and it’s a great way to incorporate some of the good stuff into a nutritious diet.

Preparation Time: approximately 10 minutes
Freezing Time: approximately 4 hours
Total Time: approximately 4 hours 10 minutes

Nutritional Information: (approximate values per serving)
Calories 204; Fat 4g; Saturated Fat 3g; Carbohydrates 35g; Protein 6g; Fiber 1g;
Cholesterol 26mg; Sodium 109mg

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Nutmeg Spiced Applesauce Cake

April 12, 2010 By The Recipe Mom Leave a Comment
asaucecake

What You Need:

2 1/2 C of flour
1 1/2 tsp baking powder
1/4 tsp baking soda
3/4 tsp nutmeg
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp salt
1/2 C of butter, room temperature
2 C of sugar
2 eggs
1 1/2 C applesauce

How to Make It:

Preset the oven to 350 degrees and grease a 13X9 baking pan well.
Whisk together the flour, baking powder and soda, nutmeg, cinnamon, cloves and salt.
In a separate bowl beat the butter on medium speed for 30 seconds.
Add the sugar and beat until well combined.
Beat in the eggs one at time until well blended.
Add the flour and applesauce to the butter mixture, alternating between the two and beating well after each addition.
Pour the batter into the prepared baking dish.
Bake 40 minutes or until the top springs back when lightly touched.

Makes 15 servings

This cake is so moist that frosting isn’t necessary. To enhance the flavor add dried fruits or nuts. Just fold them into the batter after adding the applesauce. Freeze any leftover cake in an airtight container for up to 1 month.

Preparation Time: approximately 30 minutes
Cooking Time: approximately 40 minutes
Total Time: approximately 1 hour 10 minutes

Nutritional Information: (approximate values per serving)
Calories 517; Fat 16g; Saturated Fat 8g; Carbohydrates 93 g; Fiber 1g; Protein 2g; Cholesterol 61 mg; Sodium 229 mg

Filed Under: Cakes and Cookies, Desserts, Kid Friendly, Recipe Cards, Recipes Tagged With: , , , , , , , , , , , , ,

Chocolate on Chocolate Angel Food Cake

February 26, 2010 By The Recipe Mom Leave a Comment
chocangel

chocangelWhat You Need:

1 C + 1 T of flour
1 1/3 C confectioners’ sugar
1/3 C of unsweetened cocoa powder
2/3 t ground ginger
9 large egg whites
1 t of cream of tartar
1/4 t of salt
1 T of vanilla extract
1 C + 2 T of sugar
8 oz. semisweet chocolate, chopped
1 T light corn syrup
1 C heavy cream

How to Make It:

Place the rack in the center of the oven and preheat the oven to 350 degrees.
Sift together the flour, confectioners’ sugar and cocoa powder
Place the egg whites and cream of tartar into a separate mixing bowl.
Add the salt and vanilla.
Use an electric mixer on medium speed and whisk together until soft peaks form.
Place the mixer on high speed and slowly add in 1/3 of the sugar mixing as you add.
When the sugar is mixed in slowly add another 1/3 of the sugar.
When that sugar is mixed in, add in the remaining sugar and mix until medium peaks form.
Fold in the flour mixture until moist and blended in well.
Pour the batter into an ungreased angel food cake pan.
Bake for 35 minutes or until the cake bounces back easily when lightly touched.
Invert the cake on a wire rack but leave the cake covered with the pan until cool.
To make the glaze place the semisweet chocolate into a mixing bowl.
Pour the syrup over the chocolate and let set.
Place the heavy cream in a saucepan.
Place the pan over medium high heat and bring it to a steady boil.
Pour the hot cream over the chocolate and whisk until smooth and creamy.
Unmold the cake and turn it right side up.
Spoon the glaze over the cake allowing it run down the sides.

Makes 8 servings

Remember not to grease your angel food cake pan. It is important for the egg whites to stick to the sides of the pan so the cake can rise. Make your cake an eye catcher by garnishing it with maraschino cherries or candied ginger.

Filed Under: Cakes and Cookies, Chocolate, Desserts, Kid Friendly, Recipe Cards, Recipes Tagged With: , , , , , , , , , , ,

Glittery Popcorn Cereal Treats

October 9, 2009 By The Recipe Mom Leave a Comment
glitterpopcorn

glitterpopcornWhat You Need:

1 (1.75 oz.) bag microwave popcorn
1 C of fruit flavored cereal
1 C of chocolate flavored cereal
1 T of edible glitter

How to Make It:

Microwave the popcorn as directed on the package.
Carefully place the popcorn into a large mixing bowl.
Toss the cereal in with the popcorn and combine well.
Add the glitter and toss until all of the mix is covered well.

You can find edible glitter in the cake decorating department at a craft store or use colored sugars instead. This fun snack can be placed in plastic pumpkins for snacks during a party or give it out to your trick or treaters instead of candy.

Makes 8 servings

Total Time: approximately 10 minutes

Nutritional Information (approximate values per 1 C serving):
Calories 70; fat 1 1/2 g; sodium 100 mg; carbohydrates 11 g; sugar 5 g; protein 0g

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Filed Under: Halloween, Kid Friendly, Recipe Cards, Recipes, Snacks Tagged With: , , , , , , , , , , ,

Orange and Black Ice Cream Cones

September 28, 2009 By The Recipe Mom Leave a Comment
orangebatshappyhalloween1

orangebatshappyhalloween1What You Need:
1 (4 oz.) pkg. German sweet chocolate
1/4 C of butter, cubed
3/4 C of sugar
2 eggs
1/2 C of flour
1 t vanilla extract
24 (3 inch) ice cream cones
24 scoops orange sherbet
Black sprinkles

How to Make It:

Set the oven to 350 degrees and preheat.
In a microwave safe bowl put the chocolate and butter and microwave for 1 minute on high.
Stir the mixture until very smooth.
Cool the chocolate for 5 minutes.
Pour the chocolate into a large mixing bowl and add the sugar.
Mix in the eggs until completely blended together.
Fold the flour in until well blended.
Stir in the vanilla extract.
Stand the ice cream cones into the cups of a metal muffin tin.
Fill each cone with batter no more than 2/3 full.
Bake in the preheated oven 20 minutes or until a toothpick inserted in the center comes out with moist crumbs, be careful not to over bake.
Cool the cones to room temperature.
Place one scoop of sherbet onto each ice cream cone.
Sprinkle with the black sprinkles and serve immediately.

This is a fun twist to ice cream cones. They make a special Halloween treat for kids. You can use chocolate sprinkles instead of black sprinkles if you prefer.

Makes 24 cones

Filed Under: Breakfast Foods, Desserts, Halloween, Ice Cream, Kid Friendly, Recipes, Snacks, Soups and Salads Tagged With: , , , , , , , , ,

Yummy Pumpkin Cake Roll

September 19, 2009 By The Recipe Mom Leave a Comment
pumpkinpuree

pumpkinpureeThis yummy pumpkin treat is pretty easy to make and so much fun to eat. Spreading cream cheese over a moist pumpkin cake then rolling it all up together makes for a perfect Halloween meal dessert not to mention the wonderful aroma that spreads through your whole house.

Many recipes call for a homemade pumpkin puree. It is up to you if you want to take the time to do this little feat. It’s pretty simple to do but is rather time consuming. If your short on time canned pumpkin works just as well. This recipe includes all the spices so try to choose a canned pumpkin that doesn’t include them. If your pumpkin includes the spices just leave them out when making this recipe.

Start by preheating the oven to 375 degrees. Use a 15X10 inch sheet cake pan and spray it lightly with a non stick cooking spray. Lightly flour the pan shaking off any excess flour.

To make the pumpkin roll you will need 3/4 C of flour, 1/2 t of baking powder and a 1/2 t of baking soda. The spices include 3/4 t of cinnamon, 1/4 t of allspice and 1/4 t of salt. Include 3 eggs, 1 C of sugar, 1/2 t of vanilla and 2/3 C of pumpkin puree.

Sift the flour, baking powder and baking soda together in a mixing bowl. Fold the spices into the mixture well the set aside. Place the eggs and sugar together in a separate bowl and beat on high for 5 minutes or until fluffy. Beat in the vanilla and puree until blended in well.

Slowly add in the flour mixture stirring the mixture as you add. Continue to stir until blended in well. Pour the batter into the prepared pan. Bake for 13 minutes or until the top springs back when lightly touched with a finger being careful not to over bake.

Lay a clean dish towel on a flat surface and sprinkle it lightly with powdered sugar. When the cake is done immediately turn it out onto the prepared dish towel. While the cake is still hot sprinkle it with some powdered sugar then roll the cake up with the towel. Set aside to cool.

To make the filling you will need 8 oz. of cream cheese, softened, 2 T of butter, softened, 1/2 t of vanilla and 1 C of powdered sugar.

Place the cream cheese, butter and vanilla into a bowl and beat with an electric mixer on high until light and fluffy, about 5 minutes. Add in the powdered sugar and beat until blended in and smooth.

Unroll the cake from the towel. The cake may crack slightly especially if it has not cooled completely. These cracks can be fixed when the filling is spread over the cake. Spread the filling evenly over the cake leaving about 1/8 inch uncovered around the edges of the cake. When the cake is rolled up the filling will spread to the edges without squirting out. Cover the roll with plastic wrap and chill until ready to serve or place in foil and freeze for up to 2 months.

Pumpkin rolls are a special treat for anyone who enjoys the taste of pumpkin. Cut off a nice slice, sprinkle with powdered sugar and enjoy.

Filed Under: Desserts, Halloween, Recipes, Today's Kitchen Tagged With: , , , , , , , ,

Chocolate Black Cat Cake

September 14, 2009 By The Recipe Mom Leave a Comment
blackcat

blackcatWhat You Need:

1 (18.25 oz.) chocolate cake mix
1 (16 oz.) can chocolate frosting
2 yellow gumdrops
1 green gumdrop
1 red gumdrop
2 pieces of shoestring black licorice
6 pieces of candy corn

How to Make It:

Set the oven to preheat to 350 degrees.
With parchment paper line 2 round 9 inch pans and grease lightly.
Prepare the cake batter according to the direction on the package.
Divide the batter evenly into the 2 prepared cake pans.
Bake in the 350 degree oven 20 minutes or until a toothpick comes out clean.
Cool for 10 minutes in the pans then remove and cool on a wire rack to room temperature.
Take the parchment paper from the cakes.
One of the cakes is placed on a large platter or covered board.
Cut 1 in wide crescent shape slice to form the cat’s tail from the remaining cake.
Using the cut cake, measure 2 inches from the center and make a vertical cut.
This piece is cut in half to form the cat’s ears.
The remaining piece of the cake is trimmed to form a circle for the cat’s head.
Over the top and sides of the first piece of cake spread frosting.
The tail is attached to the bottom of the cake with a little frosting.
Frost the tail.
With frosting attach the cat’s head then spread frosting over the cake head.
With frosting attach the cat’s ears then frost the ears completely.
The yellow gum drops are placed on the head to represent the eyes.
The green gum drop is cut in half and using a toothpick attach to the yellow eyes.
The red gum drop is put on the face for the cat’s nose.
The black licorice is cut and pressed into the cat’s face for its whiskers and mouth.
The candy corn is pressed into the base of the cat, three on each side, for its toes.

This takes a little time to put together but it’s worth it. You can use it on the Halloween party table to make a great centerpiece. If you prefer, you can use Brownie mix instead of the cake mix.

Makes 20 servings

Preparation Time: approximately 25 minutes
Baking Time: approximately 20 minutes + cooling
Total Time: approximately 45 minutes + cooling

Filed Under: Cakes and Cookies, Halloween, Kid Friendly, Recipes Tagged With: , , , , , , , , ,

Romantic Valentine’s Desserts

February 10, 2009 By The Recipe Mom 1 Comment
MOSHAV MENUKHA, ISRAEL - FEBRUARY 7: A worker ...Image by Getty Images via Daylife

What will you give your sweetheart this year for Valentine’s Day? If the gift includes a quiet dinner at home or out, consider a few romantic ideas for dessert. Turn on the charm as you provide a sweet ending to the meal.

Maybe you want to get out for dinner this Valentine’s Day. If you have kids, a little rest and relaxation as a couple instead of a couple of parents is probably in order. Skip dessert at the restaurant and share some cozy moments at home with a dessert made for two.

Even if you are not the baking type, you can still have tasty desserts. Order one from a gourmet bakery or the bakery section of your grocery store. There will be no shortage of interesting desserts available for the tasting on this day.

How about fruit? Fruit always has a way of sneaking into Valentine’s Day somehow. Try chocolate covered strawberries. If you want a twist on the traditional milk chocolate, try plump red strawberries dipped in white or dark chocolate. Let them come to room temperature before eating them with a glass of champagne.

Try some puddings. We often think of chocolate on Valentine’s Day but that is not the only flavor of pudding. Try banana or vanilla. Top it off with whipped cream and some cherries for a light yet sweet dessert.

Whatever you choose for a romantic dessert, eat it in moderation. On the one day set aside for romance, you don’t want to gorge yourself on rich dessert and fall asleep before the romance can begin. Choose a dessert that you can feed to each other (for a little extra fun), or one that is not too filling.

Instead of a large cake, use ramekin dishes to bake individual cakes that are perfect for a romantic dessert treat. Chocolate lava cakes, strawberry shortcake, and others will bake nicely in smaller dishes. Top with rich sauce, icing, or powdered sugar. There will be just enough dessert to satisfy.

Another idea would involve preparing an assortment of desserts like with fondue. You can create a sweet sauce in the fondue pot like chocolate (white or dark) and then dip cubed pieces of dessert into it. Small inch squares of cake and fruit slices go well with chocolate. Even marshmallows can be included. Take turns feeding each other the tasty tidbits.

Romantic desserts set the stage for an amorous evening. Choose something simple that will satisfy the sweet tooth without making you too tired for couple’s time afterwards.

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