Chocolate Mousse

My husband requested this for Valentine's Day, I was happy to oblige him! It was delicious! It was smooth, creamy and rich. Luckily, it didn't make too much because I could have eaten enough to make my belly hurt!

Source: http://jasonandshawnda.com

Individual Dark Chocolate Mousse
2 large egg yolks
2 Tbsp sugar
pinch of salt
1 Tbsp espresso or strongly brewed coffee (optional)
1 Tbsp unsweetened cocoa

(1 oz bittersweet (or your favorite dark) chocolate, finely chopped
3/8 cup heavy cream, chilled
Chocolate shavings, for garnish (optional)

Set a glass bowl over a pot of simmering water. Whisk the egg yolks, sugar, salt, and espresso until the mixture is very warm and the sugar has completely dissolved (rub a bit between your fingers to check that there are no granules). Add the cocoa and chocolate and whisk until almost melted. Remove the bowl from the pot and set aside. Whisk until completely melted and then let cool to room temperature/slightly warm.

Whip heavy cream until soft peaks form. Add half of the whipped cream to the bowl of chocolate and fold with a rubber spatula until mostly combined. Add the remaining whipped cream and fold until completely combined.

Divide the mousse among 2 small dessert dishes. Cover with plastic wrap and chill for at least 2 hours (and up to 1 day). (I cut a paper towel in half and covered the top of the dish, not touching the mousse, before wrapping – this will catch any condensation drips that might form on the plastic wrap before they drip on the top of your pretty mousse). Remove from the fridge 15 minutes prior to serving. Garnish with chocolate shavings or additional whipped cream.

Serves 2 (~1/2 cup servings)
Adapted from Everyday Food

Chocolate Fudge

My favorite holiday treat is chocolate fudge. I made fudge last year, but it turned out grainy. I went looking for a new recipe this year and found this one. It is delicious, just the way fudge should be. It was creamy and sweet, but not too sweet. I could eat the whole batch by myself! The best way to eat this is frozen straight from the freezer. This recipe makes alot, which is perfect for gifts or holiday gatherings!

Source: Kraft Foods

Yields 3 pounds or about 117 inch pieces

Ingredients:

3 cups sugar
3/4 cup butter (margarine can be used. I only use butter. It's worth the extra $)
2/3 cup evaporated milk
1 12-oz. (340 g) package semi-sweet chocolate chips
1 7-oz. (198 g) jar Kraft Marshmallow creme
1 cup chopped nuts (optional, but I used pecans)
1 teaspoon vanilla extract

Directions:
Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring and not letting to scorch. Make sure your heat is at medium. Remove from heat, stir in chocolate till melted. Add marshmallow creme, nuts & vanilla beat till blended. Pour into greased or parchment lined 9 X 13-inch baking pan. Let cool and cut into 1-inch squares. (I prefer parchment lined as it's so easy to pop out and cut into pretty squares. Here's a little parchment paper trick for you: Cut your piece to fit down into pan with paper coming up sides. Spray your baking pan with cooking spray on bottom and up sides. Immediately lay your paper down inside and press down onto cooking spray. Spray will help your paper stick in place and form to the pan better.)

Peanut Butter Fudge

Fudge is one of my favorite things to eat at the holidays. I really like chocolate fudge, but I wanted to make something different in addition to chocolate. This recipe was very easy and my family really liked it, but I wasn't impressed. I thought that it wasn't creamy enough and it was way too sweet, but that is just my personal opinion.

Source: Alton Brown Food Network.com

Ingredients:
1 cup butter, plus more for greasing pan
1 cup peanut butter
1 teaspoon vanilla
1 pound powdered sugar

Directions:
Microwave butter and peanut butter for 2 minutes on high. Stir and microwave on high for 2 more minutes. Add vanilla and powdered sugar to peanut butter mixture and stir to combine with a wooden spoon. Pour into a buttered 8 by 8-inch pan lined with waxed paper. Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool. Cut into 1-inch pieces and store in an airtight container for up to a week.

Coconut Cream Tart

My dad loves coconut cream pie, so I decided to make this for him. It was delicious, but very time consuming and the filling didn't set up as well as it should have. I don't think I would make it again for the reasons I previously mentioned.

Source:http://crumblycookie.net

(crust adapted from Dorie Greenspan; filling adapted from Tartine)
If you can’t find (or just don’t want to buy) coconut flour, replace the coconut flour in the crust with an additional ¼ cup all-purpose flour (to make a total of 1½ cups all-purpose flour).
Consider using half coconut milk in the filling instead of some of the whole milk! I forgot, but I think would add another delicious layer of coconut. (I added the coconut milk, which did add great flavor)

For the filling:
2 cups whole milk
¼ teaspoon salt
4 tablespoons cornstarch
4 ounces (½ cup + 1 tablespoon) granulated sugar
2 large eggs
1 teaspoon vanilla extract
¼ teaspoon coconut extract ( I omitted)
4 tablespoons unsalted butter, cut into 8 cubes
1¼ cups (3.5 ounces) unsweetened small-flake coconut

For the crust:
1¼ cups (6 ounces) all-purpose flour
¼ cup coconut flour
½ cup (2 ounces) confectioners’ sugar
¼ teaspoon salt
1 stick plus 1 tablespoon (9 tablespoons total) very cold (or frozen) unsalted butter, cut into small pieces
1 large egg yolk
¼ cup shredded sweetened coconut, toasted, for garnish
whipped cream (optional) ( I didn't use)

1. For the filling: Add the milk and salt to a 2-quart saucepan and bring to a boil over medium-high heat. Meanwhile, whisk together the sugar and cornstarch in a medium bowl, then whisk in the eggs. When the milk boils, pour just a bit of it into the egg mixture, whisking constantly. Keep whisking and very gradually add the rest of the milk to the egg mixture. Pour the mixture back into the pot and whisk constantly over medium heat until the mixture thickens and just starts to boil; it will only take a few minutes. Quickly pour the pastry cream into a fine-mesh strainer set over a medium bowl (I use the same bowl I originally mixed everything in). Use a rubber spatula to push the pastry cream through the strainer. Let the pastry cream cool for a few minutes, occasionally stirring it, and then mix in the butter, 2 cubes at a time. Press plastic wrap directly on the surface of the pastry cream and refrigerate it until completely chilled, 3-4 hours or overnight.

2. Prepare the crust: Add the flours, sugar, and salt to the bowl of a food processor fitted with the metal blade. Pulse briefly to combine. Add the butter, and pulse until the butter is cut into the dough but some pieces are still pea-sized, 2-3 seconds. Add the yolk and process continuously until the dough begins to form clumps, 30-45 seconds, stirring once or twice.
3. Spray a 9-inch tart pan (or a pie pan, but then your crust will be thicker, like mine) with nonstick spray. Lightly pat the dough onto the bottom of the pan and up the sides. Freeze the lined pan for at least an hour before baking.
4. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Spray one side of a 12-inch square of foil with nonstick spray; press onto the crust, oiled side down. Bake 25 minutes; remove the foil and continue to bake until the crust is golden brown, about 8 minutes more. Cool completely.
5. Assembly: Remove the chilled pastry cream from the freezer and stir in the unsweetened coconut. Spread the pastry cream into the cooled crust; smooth the top. Place a piece of plastic wrap directly over the filling and refrigerate for at least 3 hours. During this time, the coconut will soak up moisture from the filling, become softer and thickening the filling further.
6. When ready to serve, remove the plastic wrap and top with toasted coconut and whipped cream, if desired.

Peanut Butter Cheescake Brownie Bites

Last week was my wedding anniversary of three years. My husband requested that I make something chocolate. He usually requests chocolate cake, but I was tired of that and I have a little baby now, so I also wanted to make something easier than a layer cake. The best part about this dessert is it uses a box brownie mix and I didn't have to take the time to make frosting and wait until they cooled to frost them. The original recipe states that it makes 20, but I was only able to get 13 cupcakes. Which was a blessing in disguise for my waistline!

Source: http://thecuttingedgeofordinary.blogspot.com
Originally from kraftfoods.com

Ingredients:
1pkg (19 to 21oz) brownie mix
1 pkg (8oz) cream cheese, softened
1/3 cup sugar
1 egg
1/4 cup peanut butter
1/2 teaspoon vanilla

Directions:
Oven to 350.
Prepare the brownie mix batter as directed on the package. Spoon into 20 paper-lined muffin cups. I used my small cookie scoop and it was the perfect amount.Beat the cream cheese, sugar, egg, peanut butter and vanilla in the mixer until blended. Spoon 1 rounded tablespoon into the center of the batter, pressing it lightly into the batter. Bake 30 minutes or until the centers test done.

Diabetic Apple Pie

We had my in-laws over for dinner the other night. I wanted to have dessert, but my father-in-law is diabetic so I couldn't just make one of my usual desserts. I went looking for a diabetic dessert and found this gem. It was so delicious! I think that I liked it better than regular apple pie because it was not as sweet and only had one crust instead of two. I will make this again. It is so easy and flavorful, not to mention, fairly good for you.

Source: easy-diabetic-recipes.com

Recipe Ingredients:
1/4 cup sugar
3 tbsp all-purpose flour
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
4 large red Delicious apples, cored, peeled,and sliced (I used golden delicious)
2 tbsp butter, melted
1 tsp vanilla extract
1 refrigerated folded pie crust, (from 15-oz pkg)
Nonstick cooking spray, as needed

Recipe Instructions:
1. Preheat the oven to 375 degrees.
2. In a large bowl, combine the sugar, flour, cinnamon and nutmeg; mix well. Add the apples and toss to coat completely.
3. Pour the apple mixture into a 9-inch pie plate. In a small bowl, combine the butter and vanilla and pour over the apples. Cover the apples with the pie crust, pressing against the pie plate to seal, and flute, if desired.
Spray the crust with nonstick cooking spray and bake for 50 to 55 minutes, or until the crust is golden and the apples are tender.

This recipe yields 8 servings. Serving size: 1 slice.

Exchanges Per Serving: 2 1/2 Carbohydrate, 2 Fat.
Nutrition Facts: Calories 231; Calories from Fat 91; Fat 10g; Saturated Fat 5g; Cholesterol 12mg; Sodium 128mg; Carbohydrates 35g; Dietary Fiber 2g; Sugars 19g; Protein 1g.

Honey Apple Peanut Butter Tart

If you are looking for an easy dessert without a lot of ingredients, then make this one!

Source: http://picky-palate.com


Ingredients:

1 sheet Puff Pastry, thawed
1/2 Cup creamy peanut butter
2 Tablespoons honey, warmed plus 4 Tablespoons for drizzling
2 apples of choice, sliced thinly
2 Tablespoons granulated sugar
Powdered sugar for dusting

Directions:
1. Preheat oven to 350 degrees F. Slice puff pastry dough into 3 equal size rectangles and place onto a silpat lined baking sheet. Warm peanut butter in a microwave safe bowl until liquid like. Drizzle in 2 Tablespoons of honey, stir then spread evenly over 3 pastry rectangles leaving 1/2 inch border around edges. Layer apple slices neatly over top of peanut butter, drizzle with warm honey, sprinkle with sugar then bake for 30-35 minutes or until pastry is lightly browned and puffed around the edges. Let cool completely then drizzle with additional warm honey if desired and powdered sugar. Serve as whole tarts or cut each tart into fourths.
3 full tarts or 12 slices

Apple Granita

I saw this on the new Food Network show starring Melissa D' Arabian and thought that it looked like a fantastic and low fat dessert. It was delicious and perfect for the hot summer!

Source: Adapted from Food Network - Melissa D' Arabian

2 c. applesauce ( I used cinnamon)
1 tbsp. lemon juice
1 c. lowfat plain yougurt ( I used vanilla)
2 tbsp. maple syrup
1/4 tsp. ground cinnamon

Directions:
Combine applesauce and lemon juice in an 8x8 pan. Freeze until frozen. Combine the yogurt, maple syrup and cinnamon in a small bowl and refrigerate until ready for use.
When the applesauce is frozen, use a fork to scrape over it until it resembles shaved ice. Serve in a bowl topped with the yogurt mixture.

Cocoa Buttermilk Cake with Peanut Butter Frosting

I have seen this cake on several blogs that I visit and have drooled over it ever since. I told my daughter about it and she decided it would be perfect for her birthday party. I decided to make it early to try it just in case she didn't like it. I am really glad that I did because the cake was not as good as the Hershey recipe that I normally use, but the frosting was excellent! I could have eaten just the frosting and be such a happy camper! I also topped the layers with chopped Reese's Peanut Butter Cups.

Cocoa Buttermilk Birthday Cake with Peanut Butter Frostingsource: Baking: From My Home to Yours and Barefoot Contessa and smells like home


Ingredients:
2 cups all purpose flour
½ cup unsweetened cocoa powder
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 sticks (8 ounces) unsalted butter, room temperature
1 and ½ cups granulated sugar
2 large eggs
2 large egg yolks
1 teaspoon pure vanilla extract
1 cup buttermilk
4 ounces bittersweet chocolate, melted and cooled (optional)
Countless amounts of miniature Reese’s peanut butter cups, smashed or cut up.


Peanut Butter frosting recipe follows

Directions:

Getting Ready to Bake:
Center a rack in the oven and preheat the oven to 350 degrees F. Butter two 9-x-2-inch round cake pans, dust the insides with flour, tap out the excess and line the bottoms with rounds of parchment or wax paper. Put the pans on a baking sheet.

To make the cake: Whisk together the flour, cocoa, baking powder, baking soda and salt.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add the sugar and beat for about 2 minutes, until it is thoroughly blended into the butter. Add the eggs one at a time, then the yolks one by one, beating for 1 minute after each addition and scraping down the sides and bottom of the bowl as needed. Beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients alternately with the buttermilk; add the dry ingredients in 3 portions and the buttermilk in 2 (begin and end with the dry ingredients); mix only until each new batch is blended into the batter. Scrape down the bowl and, if you want, add the melted chocolate, folding it in with a rubber spatula. Divide the batter between the cake pans.
Bake for 26 to 30 minutes, or until the cakes feel springy to the touch and start to pull away from the sides of the pans. Transfer the cakes to racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature right side up. (Once the layers are cooled, they can be wrapped airtight and left at room temperature overnight or kept frozen for up to 2 months.)

To Assemble the Cake: Place one layer top side up on a cardboard round or a cake plate protected by strips of wax or parchment paper. Frost the top of the layer, and sprinkle the smashed up peanut butter cups inside. Be careful to not overload the inside with peanut butter cups or else it will look uneven when you place the top layer.
Next, cover with the second layer, top side down. Frost the sides and top of the cake, either smoothing the frosting for a sleek look or using a spatula, knife or spoon to swirl it for a more exuberant look. Press the remaining peanut butter cups around the sides of the frosted cake, and if you want you can sprinkle them on top too.
Refrigerate the cake for at least 1 hour (or for up to 1 day, if that’s more convenient) to set the frosting, then bring it to room temperature before serving.

Peanut butter frosting:from The Barefoot Contessa

Ingredients:
1 cup confectioners’ sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature3
/4 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/3 cup heavy cream

Directions:
Place the confectioners’ sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

Pots de Creme

I love chocolate and was craving it yesterday. I remembered that I had seen this recipe in my latest issue of Food Network Magazine. They are so easy and delicious! If you need a chocolate fix, make these. I promise that you won't be disappointed.

Source: Food Network Magazine July/August 2009

9 oz chocolate, chopped ( I used Ghiradelli semi sweet)
1 c heavy cream
1.5 c whole milk ( I used 1%)
6 egg yolks
5 tbsp granulated sugar ( you can use 6 tbsp if you used a bittersweet chocolate)

Directions:
1. Chop up the chocolate in small chunks and place in a blender. Set aside.
2. In a medium saucepan, combine the egg yolks, milk, cream and sugar. Cook on medium heat, stirring constantly until mixture becomes thick enough to coat the spoon. Don't boil because the milk could curdle.
3. Place hot milk mixture in the blender on top of the chocolate. Blend until combined.
4. Pour the chocolate mixture into ramekins or a small bowl. Refrigerate 2 hours.

Serves 6

Carrot Cake with Toasted Coconut Cream Cheese Frosting

I made this recipe for my dad for Father's Day. I am not a fan of carrot cake, but I did try a small piece. It was really really good and my dad really loved it. What apppealed to me is that it is a light recipe and that it only makes an 8" cake.

Source: http://cookinglight.com

Ingredients:

Cake:
3/4 c all purpose flour
1/4 c quick cooking oats
1.5 tsp ground cinnamon
1 tsp baking powder
1/4 tsp salt
1 c granulated sugar
1/4 c canola oil
2.5 oz carrot baby food
2 large eggs
1 1/4 c finely grated carrots
1/2 c golden raisins ( I omitted)
Cooking Spray

Frosting:
3 oz light cream cheese, softened
1 tbsp butter, softened
1 1/4 c powdered sugar
1/2 tsp vanilla extract (I used 1 tsp)
1/4 c flaked sweetened coconut, toasted

Preheat oven to 325 degrees F.

To prepare cake: Combine flour and next 5 ingredients (through salt) in a food processor; pulse until well blended. Place flour mixture in a large bowl. Combine granulated sugar, oil, baby food and eggs; stir with a whisk. Add to the flour mixture; stir until moist. Stir in grated carrots and raisins. Spoon batter into an 8" square baking pan coated with cooking spray.

Bake for 40 minutes or until a wooden pick inserted in the center comes out clean. Cool completely before frosting.

To prepare frosting:
Combine cream cheese and butter in a large bowl. Beat with a mixer on highuntil creamy. Gradually add powdered sugar and vanilla, beating at a low speed until smooth (don't overbeat)
Spread over cake; sprinkle with coconut. Cover and chill.

Serves 12 WW points = 6 per serving

Lemon Bars

When I was growing up my grandmother always made Lemon Squares. It became the go to dessert for every family gathering. I was missing grandma the other day when I saw this recipe by Bakerella. I decided to carry on grandma's legacy by bringing it to our most recent family dinner. They were a big hit. I really liked them, but not as well as grandma's recipe. I know that even if I made her recipe it would not taste as well. Nobody can make something as well as grandma.

Source: http://bakerella.blogspot.com

Lemon Bars Crust:
1 cup butter
1 3/4 cup flour
2/3 cup confectioner's sugar (plus more for dusting)

Topping:
1 1/2 cup plain sugar
1/4 cup flour
1 tsp baking powder
4 eggs, slightly beaten
1/2 cup lemon juice

Preheat oven to 350 degrees. Grease and flour a 9 X 13 pan.

To make crust:

In a medium bowl, whisk together flour and confectioners' sugar
Cut in butter until combined and crumbly.
Press mixture into bottom of pan.
Bake for 20 minutes or until golden.
To make topping:
While crust is baking, prepare topping.
In a larger bowl, add sugar, flour, and baking powder.
Then add slightly beaten eggs and lemon juice.
Mix well and pour on top of warm baked crust.
Bake for 20-25 minutes.
When cool, dust with confectioner's sugar and refrigerate.
Cut into bars and enjoy them cold!

Chocolate Toffee Bars

I saw this on a recent Giada episode and went out immediately to buy the ingredients. This is such a easy and delicious dessert. I used cream cheese instead of mascarpone cheese and it turned out delicious.

Source: adapted from Giada De Laurentiis

Ingredients:
Vegetable cooking spray
1 Ib refrigerated sugar cookie dough ( I used chocolate chip cookie dough)
2 (1.4 oz) chocolate-toffee candy bars, coarsley chopped
1/2 tsp vanilla extract
1 c semi-sweet chocolate chips
1 tsp vegetable oil
8 oz mascarpone cheese, at room temperature ( I used cream cheese)
1/4 c sliced almonds, toasted

Directions:
Position an oven rack in the middle of the oven. Preheat the oven to 350 degrees F.
Spray a 7 by 10 3/4-inch nonstick baking pan with vegetable cooking spray. Lay a 6 by 18-inch piece of parchment paper in the pan, allowing the excess paper to overhang the sides. Spray the parchment paper lightly with cooking spray.

In a medium bowl, combine the cookie dough, 1/2 of the chopped chocolate-toffee candy pieces and vanilla extract. Using damp fingers, gently press the dough into the prepared pan. Using the tines of a fork, prick the dough all over. Bake for 12 to 14 minutes until the crust is lightly browned. Cool for 15 minutes.

Place the chocolate chips and vegetable oil in a medium bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted. Cool the chocolate mixture for 10 minutes. Whisk in the mascarpone cheese until the mixture is smooth. Using a spatula, spread the chocolate mixture over the cooled crust. Sprinkle the remaining chocolate-toffee candy pieces and sliced almonds over the chocolate mixture. Refrigerate for at least 2 hours until the chocolate layer is firm.
Peel off the parchment paper and cut into 1 1/2 by 2-inch bars. Serve at room temperature.

*Cook's Note: To toast almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 8 to 10 minutes until lightly browned.

Frozen Orange Balls

Here in Arizona our summer begins in April. As the temps get warmer, I start to crave cool desserts. I went looking for something cool and sweet to make for the weekend. This was the perfect recipe. Another great bonus was that they contain orange juice. Anyone that has known me for awhile knows my love for orange juice. In fact, I rarely buy it because I can drink it all in about 2 minutes!

Source: http://ezrapoundcake.com

Makes about 36

1 box (12 ounces) vanilla wafers
3 cups powdered sugar
1 can (6 ounces) frozen orange juice concentrate
1/2 cup (1 stick) butter, melted
1/2 cup chopped pecans
1/2 cup sweetened coconut ( I omitted)

1. In a food processor, combine vanilla wafers, sugar, orange juice, butter and pecans. Process until smooth.
2. Shape into small balls using an ice cream scoop or melon baller. Roll in coconut.
3. Freeze and serve frozen.

Toasted Coconut Pound Cake with Lemon Curd

My husband has been asking me to make a coconut cake for quite some time, but I have been reluctant about making a large layer cake only for it to sit around waiting for me to eat it. I am one of those people that can't have sweets in their house without consuming them until there is nothing left! Anyway, I saw this recipe and figured that it would be a good compromise since it only makes a small amount and that it contains coconut. This cake was so good that I am glad that there wasn't alot of it. I used the lemon curd to spread on the cake and then I topped it with strawberries and a bit of whipped cream.

Source: http://evilshenanigans.com

Lemon Curd

2 oz sugar (1/4 cup)
1 tsp lime zest
2 oz lime juice
2 egg yolks
4 tbsp unsalted butter

Rub the lime zest into the sugar until it is fragrant and the sugar is tinted pale green.
Pour into a heavy bottom pot.
Juice the limes and add the juice to the pot with the sugar. Stir in the egg yolks and cook over medium heat until thick. Stir in the butter and cook until melted.
Pour through a strainer into a heat proof bowl and cover with plastic wrap. Make sure to press the film down over the curd to avoid a skin. Chill for two hours.

For the cake:
1 c coconut
1 c sugar
1/2 c butter
3 eggs
1 tsp vanilla
'1/2 c sour cream
1 1/4 c all purpose flour
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt

Heat the oven to 325 F and grease a 10'' loaf pan very well.
Allow your butter, eggs and sour cream to come to room temperature.
Toast the coconut until brown and fragrant. Set aside to cool.
In a mixer with a paddle attachment, cream the butter and sugar on medium high speed for 5 minutes.
Scrape the sides of the bowl down and add the eggs, one at a time, blending for one minute after each addition and scraping down before adding the next.
Add the vanilla abd blend to combine.
Sift the dry ingredients and add them, along with the sour cream, in three alternating installments, starting and ending with the dry ingredients.
Fold in the toasted coconut and pour into the prepared pan.
Bake for 60 minutes or until the center of the cake springs back lightly when pressed in the center. you may need to tent the cake with aluminum foil to avoid browning.
Cool in the pan for 20 minutes before turning out on a rack to cool completely.

Olive Garden Zabaglione Almonde

Olive Garden used to have this dessert on their menu. It always came in a close second to my favorite Tiramisu. It is the time of year that berries are in abundance and fairly inexpensive so I bought a bunch. I wanted to make a light dessert to use up all those beautiful berries which was when I remembered this dessert. It was just as good as I remembered, even better because I could control the calories and the cost.

Source: recipezaar.com

1 (4 1/3 oz) box vanilla pudding mix
1.5 c whipped topping ( I used FF Cool Whip)
1 tbsp almond extract
8-16 strawberries, sliced
2 tbsp sugar ( I omitted)
1 tsp nutmeg

Directions:
Make the pudding according to the directions on the box.
Add the whipped topping and almond extract to the pudding an beat for a few minutes.
Divide the mixture between four bowls and add the berries. Sprinkle the top with nutmeg.

Serves 4
Calories 218; Fat 5.4g; Fiber less than 1 gram

Peanut Butter Bars

My favorite flavor combination is peanut butter and chocolate and my favorite candy bar is Reese's PB cups. When I was going through my favorite blogs and saw this recipe it caught my attention with the line that it tasted just like a Reese's PB Cup. I knew that I would be making these in my immediate future. These are sooo good, but unfortunately I will probably not make them again because I couldn't stop eating them!

Source: http://lovestoeat.blogspot.com

Ingredients:
1.5 c graham cracker crumbs (very finely crushed)
2 c powdered sugar
8 tbsp butter, melted (1 stick)
1 c creamy peanut butter ( don't use chunky because it would be very hard to incorporate it)
1.5 c chocolate chips ( I used semi-sweet)

Directions:
MIx the crumbs and sugar until completely combined
Add the melted butter and peanut butter to the mixture above
Mix well and press into a 9x13" pan.
Melt the chocolate chips in the microwave
Spread the chocolate over the peanut butter mixture
Refrigerate until hard ( I did overnight)
Let sit at room temp 15 minutes before cutting
Note: It is very helpful to score the bars with your knife before cutting to prevent breakage.

Baklava Bites

Baklava is one of my favorite desserts, but I hate messing with filo dough. I saw this recipe on a food blog, but unfortunately I forgot to note the source. I wish that I could take credit for this recipe, but I can't. What attracted me to it is that it uses puff pastry dough instead of filo dough. These are so yummy. I can see myself making these repeatedly.

Ingredients:
16 oz puff pastry, room temperature
1 c finely chopped walnuts
1/4 c sugar
1/4 tsp each ground cinnamon, cloves, cardamom and allspice.
pinch of salt
1/4 c honey
2 tbsp butter, melted

Directions:
Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
In a small bowl, stir together walnuts, sugar, spices and salt until well mixed. Add in the melted butter and mix well. Set aside.
Roll out the puff pastry on a lightly floured surface. If you are dealing with two sheets, aim to get two 8x10 inch rectangles about 1/8-inch thick, or slightly thicker. If you are dealing with just 1 sheet, simply roll it out into a large rectangle, or a 16x10-inch, if you can get it.
Use a sharp knife or a pizza cutter to cut pastry into approx 2x4- inch squares. Place 1 tbsp filling on one end of the square , then fold it over to make a pocket. Press pastry together to seal. If necessary, dampen fingers with water before sealing edges. Place the bites on the prepared baking sheet.
Bake for 20 minutes, until pastries are puffed and golden. Let cool for at least 10 minutes before serving.
Leftover pastries should be stored in an airtight container.

Snickerdoodle Blondies

I love snickerdoodle cookies and my husband loves blondies. When I saw this on the crepes of wrath, I knew that this would be a great weekend treat. These were so yummy. They tasted like a really moist cinnamon coffee cake. Between the three of us, we had the whole pan eaten in 4 days! You really need to make these, especially if you love cinnamon.

Source: http://thecrepesofwrath.blogspot.com

Ingredients:
2 2/3 c all purpose flour
2 tsp baking powder
1 tsp cinnamon
1/4 tsp nutmeg
1 tsp salt
2 c packed brown sugar
1 c butter, room temperature
2 eggs, room temperature
1 tbsp vanilla extract
2 tbsp granulated sugar
2 tsp cinnamon
a pinch of nutmeg

Directions:
1. Preheat the oven to 350 degrees F. Lightly grease a 9x13 inch pan. Combine the flour, baking powder, cinnamon, nutmeg and salt and set aside.
2. In a large bowl, beat together the butter and brown sugar for 3-5 minutes. Add in the eggs one at a time, then the vanilla, and beat until smooth.
3. Stir in the flour mixture until well blended. Spread evenly in the prepared pan (mixture will be thick, so spread with a greased spatula). Combine the granulated sugar, cinnamon and nutmeg in a little bowl. Evenly sprinkle the cinnamon mixture over the top of the batter.
4. Bake 25-30 minutes or until surface springs back when gently pressed. Cool before cutting. Makes 20 -24 bars.

Berry Crisp

I love fruit pie, but I don't like pie dough very much. I wanted to make a pie over the weekend and I remembered seeing this recipe and decided to make it because it was a crisp instead of a pie. I figured by making the crisp I could have my pie, but not eat all of the dough calories. The original recipe called for blackberries, but I decided to use peaches and blueberries. Peach is my favorite pie, but my daughter begged me for blueberry, so I used both. I find it funny that she begged me to put blueberries in it, but refuses to eat the crisp because it has oatmeal in it! Oh well, more for me. This would be really great warmed up and topped with ice cream.

Source: Nigella Express

1/2 c. (1 stick) butter
3/4 c rolled oats
1/2 c. flour
1/2 c brown sugar
1/2 c. almond flakes
1/4 c. sunflower kernals ( I omitted)
1 tsp cinnamon
4 c. berries
1/4 c granulated sugar
2 tsp cornstarch

1. Preheat oven to 400 degrees. Melt the butter an set aside.
2. Combine the oats, flour, brown sugar, almonds and cinamon in a bowl.
3. Put the berries in a large shallow baking dish and sprinkle in the granulated suagar and cornstarch. Mix well.
4. Stir the melted butter into the crisp topping and spoon on top of the berries.
5. Bake for 25 minutes.

Serves: 4-6