Bittersweet Molten Chocolate Cakes
2 tablespoons + 1 1/2 sticks unsalted butter
2 tablespoons + 5 tablespoons sugar
8 oz bittersweet chocolate morsels (1 1/2 cups)
3 large eggs
3 egg yolks
1 tablespoon all-purpose flour
2 tablespoons confectioners’ sugar (optional)
Total Time: 45 minutes (Makes 9 servings.)
- Preheat oven to 425°F. Coat 9-inch-square baking dish with 2 tablespoons butter; add 2 tablespoons sugar and shake to evenly coat dish.
- Melt 1 1/2 sticks butter in saucepan on low. Remove from heat; add chocolate and let stand. Combine in medium bowl, eggs, egg yolks, and remaining 5 tablespoons sugar, using electric mixer on high; beat 5–6 minutes or until pale yellow and thick. Stir chocolate mixture, then fold 1/3 of the chocolate into egg mixture; then fold in remaining chocolate. Fold in flour.
- Spread batter evenly into baking dish (place dish on a baking sheet for ease in handling). Bake 18–22 minutes or until edges are puffed yet center remains loose. Dust with confectioner’s sugar and serve warm.
CALORIES (per 1/9 recipe) 390kcal; FAT 33g; CHOL 195mg; SODIUM 25mg; CARB 26g; FIBER 2g; PROTEIN 5g; VIT A 15%; VIT C 0%; CALC 2%; IRON 6%
Caramel Macchiato Tiramisu
1 (8-oz) container frozen whipped nondairy topping, divided
2 tablespoons instant espresso granules
3/4 cup warm water
1 (3.4-oz) packet butterscotch instant pudding mix
1 1/2 cups whole milk
1 cup hazelnut spread
2 (3-oz) packages Bakery ladyfingers
3/4 cup sliced almonds, divided
1/2 cup caramel sundae syrup, divided
Active Time: 25 minutes, Total Time: 1-2 hours (Makes 12 servings.)
- Thaw whipped topping.
- Dissolve espresso in water; let stand to cool.
- Whisk pudding mix and milk for 2 minutes. Place in refrigerator 5 minutes to set.
- Spread hazelnut spread on top of whole lady fingers. Place one-half of the lady fingers, spread side up, in 9x13-inch serving dish. Drizzle with 6 tablespoons of the espresso.
- Mix one-half of the whipped topping into pudding. Top lady fingers with one-half the pudding mixture, 1/4 cup almonds, and drizzle with 1/4 cup caramel syrup. Repeat layers.
- Top evenly with remaining whipped topping. Finish with almonds and a drizzle of the caramel syrup. Refrigerate 1-2 hours or overnight. Serve.
CALORIES (per 1/12 recipe) 270kcal; FAT 10g; CHOL 35mg; SODIUM 280mg; CARB 38g; FIBER 1g; PROTEIN 5g; VIT A 2%; VIT C 0%; CALC 10%; IRON 4%
2 prepared pie crusts
1 (21-oz) can peach pie filling
1 (4-oz) package fresh blueberries (or 3/4 cup pitted cherries)
1/4 teaspoon ground allspice
Nonstick aluminum foil
1 tablespoon unsalted butter
1 teaspoon turbinado (raw) sugar
Active Time: 15 minutes, Total Time: 1 hour (Makes 12 servings.)
Alternate Fruit Combinations:
- Preheat oven to 400ºF. Remove pie crusts from package and let stand 4–5 minutes. Combine pie filling, fresh fruit, and allspice.
- Place 2 (10x12-inch) foil sheets on work surface; unroll crusts over foil. Pour one-half of filling into center of each crust. Fold edge of crust toward center, over filling. Work clockwise around the edge, overlapping folds, and leaving about 2–3 inches open in center. Repeat with second pie. Gently transfer pies (on foil) to baking sheet.
- Melt butter in microwave. Brush crusts with butter; sprinkle with sugar. Bake pies 25–30 minutes or until tops are golden. Transfer pies (on foil) to wire cooling rack. Let stand 15 minutes before serving.
- Blueberry pie filling, fresh pear or pineapple, 1/4 teaspoon ground allspice
- Apple pie filling, fresh raspberries, 1/4 teaspoon nutmeg
- Cherry pie filling, fresh apple or pineapple, 1/2 teaspoon cinnamon
CALORIES (per 1/12 recipe) 160kcal; FAT 6g; CHOL 5mg; SODIUM 90mg; CARB 27g; FIBER 1g; PROTEIN 1g; VIT A 2%; VIT C 4%; CALC 0%; IRON 2%
- You can mix and match various pie fillings and fresh fruit to create your own signature pouch pie.
Recipe Version dess0004