Chocolate Cupcakes

INGREDIENTS

• 18ounces devil's food cake mix
• 1(15 ounce) can pumpkin
• 2⁄3cup water

DIRECTIONS

1. Mix all together, mixture will be stiff.
2. Bake in lined muffin tins at 350 degrees for 20 minutes, or until top springs back.
3. These freeze very well.
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You won't believe that these are low fat! The cupcakes are extremely moist and do not need frosting. Don't let the pumpkin scare you, these are delicious! 1 1/2 points per cupcake.

Zucchini Cupcakes!!

INGREDIENTSNutrition

SERVINGS 20UNITS US

• Cupcakes

• 3eggs
• 1 1⁄3cups sugar
• 1⁄2cup vegetable oil
• 1⁄2cup orange juice
• 1teaspoon almond extract
• 2 1⁄2cups all-purpose flour
• 2teaspoons ground cinnamon
• 2teaspoons baking powder
• 1teaspoon baking soda
• 1teaspoon salt
• 1⁄2teaspoon ground cloves
• 1 1⁄2cups shredded zucchini

• Frosting

• 1cup packed brown sugar
• 1⁄2cup butter or 1⁄2 cup margarine
• 1⁄4cup milk
• 1teaspoon vanilla extract
• 1 1⁄2-2cups confectioners' sugar

• DIRECTIONS

  1. In a mixing bowl, beat eggs, sugar, oil, orange juice and extract.
  2. Combine dry ingredients; add to the egg mixture and mix well.
  3. Add zucchini and mix well.
  4. Fill greased or paper-lined muffin cups two-thirds full.
  5. Bake at 350°F for 20-25 minutes or until cupcakes test done.
  6. Cool for 10 minutes before removing to a wire rack.
  7. For frosting, combine brown sugar, butter and milk in a saucepan; bring to a boil over medium heat.
  8. Cook and stir for 2 minutes.
  9. Remove from the heat; stir in vanilla.
  10. Cool to lukewarm.
  11. Gradually beat in confectioners' sugar until frosting reaches spreading consistency.
  12. Frost cupcakes.

Who wants Some Chocolat Roulade?!

Mary Berry's gorgeous chocolate roulade is made without flour so it's light as a feather. Add berries to the whipped cream filling to make a decadent dinner party dessert.

Preparation time

30 mins to 1 hour

Cooking time

10 to 30 mins

Serves

Serves 8

• Ingredients
• 175g/6oz good-quality dark chocolate, finely chopped
• 6 free-range eggs, separated
• 175g/6oz caster sugar
• 2 tbsp cocoa powder
• 300ml/10fl oz double cream
• icing sugar, to dust
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• Method
• Preheat the oven to 180C/160 Fan/Gas 4. Lightly grease a 33cm x 23cm/13in x 9in Swiss roll tin then line the base and sides of the tin with a large sheet of greaseproof paper, pushing it into the corners. Make a small diagonal snip in each corner of the paper; this helps to fit the paper snugly into the corners of the tin.
• Melt the chocolate in a bowl set over a pan of barely simmering water. (Do not let the base of the bowl touch the water.)
• Place the egg whites in a large bowl and whisk until stiff but not dry. If you turn the bowl upside down, the whites should be stiff enough not to fall out.
• Put the egg yolks in a separate bowl with the sugar and whisk using the same whisk (no need to wash it) on high speed for 2-3 minutes or until thick and creamy and the mixture leaves a thick ribbon-like trail when the beaters are lifted. Pour in the cooled chocolate and gently fold together until well combined.
• Gently stir two large spoonfuls of the egg whites into the chocolate mixture to loosen the mix, then fold in the remaining egg whites using a large metal spoon (you don’t want to squash out the air you have just beaten in). Sift the cocoa over the top and lightly fold it in. Pour the mixture into the prepared tin and gently move the tin around until the mixture is level.
• Bake in the preheated oven for about 20-25 minutes until risen and the top feels firm and slightly crisp. Remove from the oven, leave in the tin (expect the roulade to fall and crack a little) and set aside until cold.
• Whip the cream until it just holds its shape. Lay a large piece of greaseproof paper on the work surface and dust it lightly with icing sugar. Turn the roulade out on to the paper so its lining paper is on top, then carefully peel off the paper. Spread the roulade with the whipped cream, leaving a border of about 2cm/¾in all the way around the edges. With one of the shortest edges facing you, make a cut along it with a sharp knife, going about half way through the sponge. This will help to start the rolling up. Now roll this cut edge over tightly to start with and use the paper to help continue the tight rolling, by pulling it away from you as you roll. Don’t worry if the roulade cracks - that is quite normal and all part of its charm.
• Finish with the join underneath then lift the roulade onto a serving plate or board using a large wide spatula or two fish slices. Dust with icing sugar.

Brownies Made Home !

Prep Time : 15 mnt.
Style : Americain.
Cook Time : 30 mnt

INGREDIENTS :
-4 Oz unsweetned Baking Chocolat Squares.
-1/2 cup unsalted Butter Stick.
-1/2 Cup Heavy cream.
-5-Big Eggs (whole).
-1 cup Sucralose Based Sweetner.
-2 tsps Baking Powder ( Straight Phosphate, Double Acting).

DIRECTIONS

Use the Atkins recipe to make All Purpose Low-Carb Baking Mix to use in this recipe.  You will need 1 1/4 cups.

1. Pre-heat oven to 325°F.
2. Place the unsweetened chocolate and butter together in a bowl and microwave on high power for approximately 2 minutes until chocolate is melted.  Whisk in heavy cream.
3. In a separate bowl, add the eggs and 1 cup of granular sugar substitute.  Beat together using an electric mixer until mixture is just blended.  Reduce mixer to low speed and then blend in the chocolate mixture.
4. With a wooden spoon, mix in the baking powder and 1 1/4 cups low-carb baking mix.
5. Coat 8 x 8 inch pan with non-stick vegetable oil spray and spread batter evenly into pan.
6. Bake at 325°F for 30-35 minutes or until done (toothpick inserted in the center comes out clean). (Do not over-bake or brownies will be dry and hard.)
7. Once cooled, cut into 5 rows by 5 rows to make 25 brownies.

Mac N Cheez

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ServesServes 8

• Prep time5 mins
 
• Cook time20 mins
 
• Ready time25 mins

An exceptionally yummy and satisfying dish from Mayim Bialik which you’ll find yourself making when you crave comfort food in a jiffy.

Ingredients

• 1 x 16-ounce (500 g) package pasta, such as farfalle, rigatoni, penne, shells, or large macaroni
• 1¼ cups nondairy milk (almond milk works best)
• 2 tablespoons all-purpose flour or white or brown rice flour
• 1 x 8-ounce (250 g) bag shredded vegan cheese, preferably mozzarella or cheddar
• ½ cup bread crumbs (optional)

Method

Cook the pasta according to the package directions. Drain when al dente and place in a large bowl.

Preheat the oven to 180°C/350°F/gas mark 4.

Heat 1 cup of the nondairy milk in a medium saucepan over medium heat.

In a cup, whisk the flour into the remaining ¼ cup of milk until dissolved.

Add it slowly to the heated milk, whisking as you go. Add the shredded vegan cheese and stir constantly until the cheese is dissolved and the sauce is bubbly, about 5 minutes. Pour over the pasta mixture and stir to combine. 

If desired, place the pasta in a 9 by 13-inch casserole dish and cover with the bread crumbs. Bake, covered, for 20 minutes. Uncover and broil until browned on top, about 5 minutes.

Courgette, Chickpea & Tomato Soup

Serves4

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• Prep timeapprox. 12 mins
 
• Cook timeapprox. 25 mins
 
• Ready time40 mins

A rustic and fresh tasting soup from Mary McCartney – the chickpeas give it a nice bite and texture.

Ingredients

• 2 medium onions, red or white
• 1 stick celery, top and end trimmed (and stringy bits peeled away with potato peeler)
• 2 tablespoons vegetable oil or light olive oil
• 2 medium courgettes/zucchini, top and end trimmed (approx 350 g)
• 400 g (15 oz) tin chickpeas/garbanzos beans drained and rinsed or 240 g cooked chickpeas
• 400 g (15 oz) tin chopped tomatoes or 6 ripe tomatoes, skinned and chopped small
• 1 sprig/1 tablespoon fresh rosemary leaves, finely chopped
• 1 bay leaf
• 700 ml (1½ pints) vegetable stock (e.g. reduced salt Marigold vegetable bouillon)

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Ingredients

• 2 medium onions, red or white
• 1 stick celery, top and end trimmed (and stringy bits peeled away with potato peeler)
• 2 tablespoons vegetable oil or light olive oil
• 2 medium courgettes/zucchini, top and end trimmed (approx 350 g)
• 400 g (15 oz) tin chickpeas/garbanzos beans drained and rinsed or 240 g cooked chickpeas
• 400 g (15 oz) tin chopped tomatoes or 6 ripe tomatoes, skinned and chopped small
• 1 sprig/1 tablespoon fresh rosemary leaves, finely chopped
• 1 bay leaf
• 700 ml (1½ pints) vegetable stock (e.g. reduced salt Marigold vegetable bouillon)

Method

Chop the onions, celery and courgettes into small pieces.

Heat the vegetable oil in a medium-large saucepan. Stir in the chopped vegetables and bring to a nice even sizzle then sauté for 2 minutes.

Mix in the drained chickpeas and heat through for a minute. Stir in the chopped tomatoes and simmer for a further 5 minutes.

Stir in the vegetable stock, rosemary and the bay leaf. Bring to a gentle simmer, cover and cook for 15 minutes.

Taste and season with sea salt and pepper if necessary.

Remove the bay leaf before serving!

Chocolate rum fruit puddings

Ingredients

•  1 cup mixed dried fruit
•  1/4 cup dark rum
•  150g good-quality dark chocolate, chopped
•  125g butter, chopped
•  3 eggs
•  1/3 cup firmly-packed brown sugar
•  1/3 cup plain flour, sifted
•  1/4 cup self-raising flour, sifted
•  1 tablespoon cocoa powder, sifted
•  cocoa powder and vanilla ice-cream, to serve
• • Method
  • Notes
  1. Step 1
     Combine dried fruit and rum in a bowl. Stand at room temperature for 1 hour.
  2. Step 2
     Preheat oven to 180°C. Lightly grease a 6-hole, 3/4 cup-capacity, non-stick Texas muffin pan. Place chocolate and butter in a heatproof, microwave-safe bowl. Microwave on high (100%) for 1 to 2 minutes, stirring occasionally with a metal spoon, until melted and smooth.
  3. Step 3
     Using an electric mixer, beat eggs and sugar until thick and creamy. Add chocolate mixture. Beat to combine. Fold in flours, cocoa and dried fruit mixture.
  4. Step 4
     Spoon mixture into muffin holes until three-quarters full. Bake for 18 to 20 minutes or until a skewer inserted in the centre has moist crumbs clinging. Dust with cocoa. Serve with vanilla ice-cream.

Rainbow cookies

Ingredients

•  250g butter, softened
•  1 cup firmly packed brown sugar
•  1/2 cup caster sugar
•  3 teaspoons vanilla extract
•  2 eggs
•  2 3/4 cups plain flour
•  1 teaspoon baking powder
•  200g packet chocolate freckles

 Select all ingredients

• Method
• Notes

1. Step 1
   Preheat oven to 180C/160C fan-forced. Line 2 large baking trays with baking paper.
2. Step 2
   Using an electric mixer, beat butter, sugars and vanilla until light and fluffy. Add eggs, 1 at a time, beating until well combined.
3. Step 3
   Sift flour and baking powder over butter mixture. Using a wooden spoon, stir until combined. Roll level tablespoons of mixture into balls. Place on prepared trays, 2cm apart, to allow room for spreading. Press
4. Step 4
   1 freckle into the top of each cookie to form a 4.5cm round. Bake for 12 to 15 minutes, swapping trays halfway, or until light golden. Cool on trays for 5 minutes. Transfer to a wire rack to cool completely. Serve.

Rich quinoa chocolate cake

Ingredient

•  180g good quality dark chocolate, chopped
•  125g unsalted butter, chopped
•  1 1/2 teaspoons vanilla extract
•  165g (3/4 cup) firmly packed brown sugar
•  35g (1/3 cup) almond meal
•  75g (1/2 cup) quinoa flour, sifted
•  1 tablespoon unsweetened cocoa powder, sifted, plus extra to dust
•  4 eggs, separated
•  Thick Greek yoghurt, to serve
• • Method
  • Notes
  1. Step 1
     Preheat oven to 160°C or 140°C fan forced. Grease and line the base and sides of a 20cm (base measurement) round spring form tin with baking paper.
  2. Step 2
     Place chocolate, butter and vanilla in a heatproof bowl over a saucepan of simmering water (ensuring the base of the bowl is not touching the water), stirring occasionally until the chocolate and butter are melted. Remove from heat and set aide to cool slightly.
  3. Step 3
     Add the sugar, vanilla, almond meal, quinoa flour and cocoa powder to the chocolate mixture and stir to combine. Add the egg yolks one at a time, stirring well after each addition. In a clean bowl whisk the egg whites until firm peaks form. Gently fold ⅓ of the egg whites into the chocolate mixture to ‘loosen’, then fold in remaining egg whites until just combined.
  4. Step 4
     Spoon mixture into the prepared tin, place in the preheated oven and bake for 35 minutes or until just firm. Remove and set aside on a wire rack to cool completely in pan, before carefully removing collar.
  5. Step 5
     When ready to serve, dust the top of the cake with the extra cocoa powder. Serve with thick Greek yoghurt.

Cranberry Upside-Down Sour Cream Cake

Ingredients

• 1/2 cup butter
• 2 cups white sugar
• 2 tablespoons water
• 1 teaspoon ground cinnamon
• 1 (12 ounce) bag fresh or frozen cranberries
• 1 1/2 cups cake flour
• 1/2 teaspoon baking soda

• 1/2 teaspoon salt
• 6 tablespoons butter, softened
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla extract

3/4 cup sour cream

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• Directions

  Print 
  • Prep
    20 m
  • Cook
    1 h
  • Ready In
    1 h 30 m

  1. Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9 inch springform pan. Wrap aluminum foil around the outside of the bottom to prevent leaking.
  2. Melt the butter in a saucepan over medium heat. Stir in 1 1/2 cups of white sugar, water and cinnamon until sugar has dissolved. Bring to a boil and then add the cranberries. Stir to coat with the sauce, then pour into the prepared pan.
  3. Sift together the flour, baking soda and salt; set aside. In a medium bowl, beat the remaining 6 tablespoons of butter with 1/2 cup white sugar and brown sugar until light and fluffy. Mix in the eggs one at a time, beating well after each addition. Stir in vanilla and sour cream. Mix in the dry ingredients. Pour the batter over the cranberries in the pan.
  4. Bake for about 50 minutes in the preheated oven, or until a knife inserted into the center comes out clean. Cool on a rack for 10 minutes, then run a knife around the outer edge. Invert onto a serving plate and remove the springform pan.
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