Baked Alaska

Prep Time:  45 minutes (5:40 inactive)
Baking Time: 4 minutes
Serves: 12 people
Source: www.foodnetwork.com


Ingredients

• vegetable oil
• 1 pint fruit sorbet, softened
• 1 pint vanilla ice cream, softened
• 1 quart chocolate ice cream, softened
• 1 cup chocolate wafer crumbs
• 1 loaf pound cake
• 1 cup egg whites at room temperature (approx. 6 large eggs)
• pinch of cream of tartar
• 1 cup sugar

Directions

• Brush a 3-quart metal bowl with vegetable oil; line with plastic wrap.
• Fill the bowl with alternating scoops of each type of ice cream, reserving half of the chocolate ice cream.
• Place a piece of plastic wrap on top of the ice cream; press down to close any gaps and to even out the surface.
• Remove the plastic wrap and sprinkle the ice cream with wafer crumbs.
• Cover with plastic wrap, press gently, and freeze until set, about 30 minutes.

• Remove the wrap and spread the remaining chocolate ice cream in an even layer on top of the crumbs.
• Cut the pound cake into 1/2-inch-thick slices and use them to completely cover the cake, trimming as needed.
• Cover with plastic wrap and freeze until firm, at least two hours or up to two days.

• To make the meringue, whip the egg whites and cream of tartar in a large bowl until foamy, about two minutes.
• Gradually beat in the sugar on high speed until the whites are glossy and hold stiff peaks.
• Remove the to player of plastic wrap, then invert the cake onto a parchment-lined baking sheet (let the cake stand overturned until it slips out).
• Remove the rest of the plastic wrap and cover the ice cream completely with meringue, making the top slightly thicker than the sides and using the back of the spoon to make swirly peaks.
• Freeze for at least three more hours.

•  Preheat oven to 500.  Bake the cake until the meringue peaks are golden, about 4 minutes.
• Let the cake soften at room temperature for 5-10 minutes before slicing.

I first made this cake for Jonathan's birthday; I asked him what kind of cake he would like and this is what he asked for!  I was a little daunted at first, but although the recipe is time-consuming in that there is a lot of idle time while the cake sets in the freezer, the preparation is actually very simple.  I skipped the last freezer time, baking the cake as soon as I had made the meringue, but this didn't seem to make much of a difference.  When the cake came out of the oven, it was pretty impressive and it tasted divine.  This recipe is right up my alley - it's got the wow factor, even while being easy to make! 

Melt In Your Mouth Blueberry Cake

Prep Time:  30 minutes
Baking Time: 50 minutes
Serves: 8 people
Calories: 296
Source: www.allrecipes.com


Ingredients

• 1/2 cup butter
• 3/4 cup sugar, divided
• 1/4 tsp salt
• 1 tsp vanilla extract
• 2 eggs, separated
• 1.5 cups all-purpose flour
• 1tsp baking powder
• 1/3 cup milk
• 1.5 cups blueberries

Directions

• Preheat oven to 350.
• Grease and flour an 8-inch square pan.
• Cream butter with 1/2 cup sugar until fluffy.
• Add salt and vanilla.
• Add egg yolks; beat until creamy.
• Combine flour and baking powder; add alternately with milk to egg yolk mixture.
• Add berries.
• In a separate bowl, beat the egg whites until soft peaks form.
• Add 1/4 cup sugar, 1 tbsp at a time and beat until stiff peaks form.
• Fold egg whites into batter.
• Pour into pan and top with 1 tbsp sugar.
• Bake for 50 minutes or until cake tests done.

I wanted to make a dessert to take on a playdate and had lots of blueberries in the fridge to use up.  I googled blueberry recipes and came across this cake - it had a lot of good reviews and seemed easy to make.  The batter was very thick and stodgy at first and I had my doubts - but the cake turned out nicely and was a hit!

Chocolate Bundt Cake

Prep Time: 15 minutes
Cook Time: 55 minutes
Makes 14 servings
Calories: 321 calories unglazed, 383 calories glazed
Source: www.marthastewart.com


Ingredients for cake

• 1 cup butter (2 squares)
• 2 1/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1 tsp salt
• 1/2 cup milk
• 1/2 cup sour cream
• 1 1/2 cups sugar
• 4 large eggs
• 1 tsp vanilla extract

Ingredients for glaze

• 3 ounces of bittersweet chocolate
• 1/2 cup heavy cream
• 2 tbsp unsalted butter

Directions for cake

• Preheat oven to 325; grease a 14-cup Bundt pan.
• In a medium bowl, combine flour, cocoa, baking soda and salt.
• Separately, mix together the milk and sour cream.
• In a large bowl, beat butter and sugar together until fluffy.
• Add eggs, one at a time; add vanilla.
• Alternate adding flour mixture and milk mixture; beat until just combined.
• Transfer batter to pan; smooth top.
• Bake 55 minutes; cool on a wire rack.

Directions for glaze

• Simmer cream, chocolate and butter over a double boiler.
• Allow to stand, stirring occasionally, until slightly thickened.
• Pour over cake.

I was looking for a chocolate Bundt cake recipe so that I could make a volcano cake for Dayanira's birthday.  This one came up at the top of Google's list, so I made it!  The volcano cake was such a hit that I made the cake again, only a week or so later, for a potluck at work.  This time I made it into a bird's nest, using mini-eggs in the middle, rather than the red and orange jelly beans I'd used for the volcano cake.  This cake went over well too and I will be using the recipe again to make another bird's nest cake for Charlotte's fifth birthday next month.

Chocolate Cream Cheese Frosting

Prep Time:  8 minutes
Makes about 3 cups (enough for 18-24 cupcakes or a two-layer 9" cake)
Calories:  133-177 calories
Source: www.natashaskitchen.com


Ingredients

• 250 g cream cheese at room temperature
• 1/2 cup unsalted butter at room temperature
• 3 cups icing sugar
• 1/2 cup unsweetened cocoa powder
• 1/4 tsp salt
• 1 tsp vanilla extract

Directions

• Beat together the cream cheese and butter on medium / high speed until creamy (about 3 minutes).
• Sift in icing sugar, cocoa powder and salt; mix on low speed until well combined.
• Increase to medium / high speed and beat until smooth and whipped (about 1 minute).
• Add vanilla and beat 1 minute more.

I made a cake shaped like a hedgehog to take to a chocolate potluck and needed a chocolate frosting recipe in a hurry.  I googled "chocolate cream cheese icing", whipped up a batch of the recipe that appeared at the top of the list and it turned out to be a keeper!

Chocolate Dream Cookies

Prep Time: 15 minutes
Cook Time: 14 minutes
Makes about 40 cookies
Calories: 80 calories
Source: Chocolate Sensations (Reader's Digest)


Ingredients

• 4 ounces semi-sweet chocolate
• 1/4 cup butter
• 2 cups icing sugar
• 2 large eggs, lightly beaten
• 2 tsp vanilla extract
• 2.5 cups all-purpose flour
• 2 tsp baking powder

Directions

• Preheat oven to 350; grease a baking sheet.
• Melt chocolate and butter over a double boiler.
• Beat the sugar and chocolate mixture together.
• Beat in the egg and vanilla.
• Add the flour and baking powder; stir until well-combined.
• Shape the dough into balls, about 3/4-inch in diameter; place on baking sheet.
• Bake 12-14 minutes or until just firm on the outside.
• Allow to cool on the baking sheets.

We were finally getting around to having a chocolate party and I borrowed a book from the library that was nothing but chocolate.  These cookies looked good and easy to make - and they were!  The recipe in the book also lists 1 cup chopped pecans or walnuts to be added after the flour and baking powder, but we're purists when it comes to chocolate...  We did press an M&M into the top of some of the cookies, just for fun.  This is a double recipe, so can easily be halved if you don't need or want 40 cookies.  They are good for up to a week in an airtight container or can be frozen for up to three months.  Thaw for two hours before serving.

Breakfast Fruit Smoothie

Prep Time: 5 minutes
Makes 2 cups
Calories: 316 calories
Source: Better Food for Kids


Ingredients

• 1 cup 2% milk
• 1/2 cup fresh or frozen strawberries or raspberries
• 1 tsp liquid honey
• 1/2 cup vanilla yogurt
• 1 tbsp. wheat germ

Directions

• In a blender, process milk and fruit until very smooth.
• Add honey, yogurt and wheat germ; process till smooth.
• Pour into glasses and serve.

I didn't add the wheat germ.  I'm just not that healthy.

Be-Mine Chocolate Pots

Prep time: 10 minutes
Cook time: 19 minutes
Serves 8 people
Calories: 407 per serving
Source: Parents Quick and Easy Kid-Friendly Meals


Ingredients

• 8 ounces semi-sweet chocolate
• 3/4 cup butter
• 3 large eggs
• 1/2 cup granulated sugar
• 1/2 tsp salt
• 1 tsp vanilla extract
• 2/3 cup all-purpose flour
• icing sugar

Directions:

1. Preheat oven to 350.
2. Grease 8 six-ounce ramekins and place on a baking sheet.
3. In a double-boiler, combine chocolate and butter and stir over simmering water until melted.
4. Remove from heat and allow to cool 5 minutes.
5. In a bowl, whisk eggs, sugar, salt and vanilla with an electric mixer until frothy, about 2 minutes.
6. Lightly whisk in the chocolate mixture.
7. Fold in the flour until combined.
8. Divide mixture among ramekins.
9. Place baking sheet in oven and bake 18-22 minutes or until edges are firm and centre is slightly soft.
10. Allow to cool completely.
11. Place a heart-shaped stencil on top of each ramekin; sprinkle with icing sugar and remove carefully.

The book from which this recipe was taken is amazing!  Usually I'm lucky to take one or two recipes from each book I check out, but this book was chock full of delicious recipes.  These chocolate pots are not hard to make at all, but they are absolutely decadent.  The soft spot in the middle makes them to-die-for.  Not exactly cake, not exactly brownies - these can only be called chocolate pots!