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Recipes
Espresso Crinkles
By Cassandra
Espresso Crinkles. Discover our recipe
- 4.5 ounces all-purpose flour (about 1 cup)
- 1 1/4 cups powdered sugar, divided
- 1/4 cup unsweetened cocoa
- 1 1/4 teaspoons baking powder
- 1/8 teaspoon salt $
- 5 1/4 teaspoons canola oil
- 1 1/2 ounces unsweetened chocolate, chopped
- 1 teaspoon instant espresso granules
- 3/4 cup packed brown sugar
- 3 tablespoons light-colored corn syrup
- 1 1/2 teaspoons vanilla extract
- 2 large egg whites $
Salted Caramel Ice Cream
By Cassandra
Place milk in a medium saucepan over medium-high heat
- 3 1/2 cups 2% reduced-fat milk
- 3 large egg yolks
- 1 1/4 cups packed brown sugar
- 1/4 cup heavy cream
- 1 tablespoon butter
- 1/2 teaspoon sea salt
- 1/2 teaspoon flake salt
Chocolate Brownies
By Cassandra
Preheat oven to 325°F with rack positioned in the lower third of the oven
- 10 tablespoons (1 1/4 sticks) unsalted butter
- 1 1/4 cups sugar
- 3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)
- 1/4 teaspoon salt
- 2 teaspoons almond extract
- 2 cold large eggs
- 1/2 cup all-purpose flour
- 2/3 cup pecan pieces
Chocolate Truffles
By Cassandra
In a small, heavy saucepan bring the heavy whipping cream to a simmer (this may take a while, be sure to stir and s...
- Basic truffle ingredients:
- 8 ounces of semi-sweet or bittersweet chocolate (high quality, 62% cacao or higher), well chopped into small pieces
- 1/2 cup of heavy whipping cream
- 1 teaspoon of vanilla extract
- Optional base flavorings:
- Mint leaves (1 bunch, stems removed, chopped, about 1 cup)
- Cinnamon and cardamon (1 cinnamon stick, 2 cardamom pods)
- Amaretto (1-2 tablespoons)
- Almond extract (1 teaspoon)
- Truffle coatings:
- Cocoa powder
- Finely chopped walnuts
- Finely chopped almonds
Fruited Ice Cream
By Cassandra
Combine condensed milk, milk, cream, vanilla, salt and fruit in freezer canister of ice cream maker
- 2 (14 ounce) cans sweetened condensed milk
- 5 cups milk
- 2 cups heavy cream
- 2 tablespoons vanilla extract
- 1/2 teaspoon salt
- 3 cups chopped strawberries
Salted Caramel Sauce
By Cassandra
Gather heavy whipping cream (room temp), butter (also room temp), sugar and salt (if you have a salt grinder, even ...
- 2 cups sugar
- 12 tablespoons butter
- 1 cup heavy whipping cream
- 1 tablespoon coarse salt, in a salt grinder (I bet table salt would work too- just not dissolve quite as fast)
Coconut Chocolate Mousse
By Cassandra
Open the can of coconut milk, pour into a bowl and let sit out in the fridge overnight (it helps the coconut milk t...
- 1 can of coconut milk (not lite)*
- 5 tablespoons of cocoa powder
- 2 tablespoons of powdered sugar
After-dinner mints
By Cassandra
Grease a 6cm-deep, 20cm square cake pan
- 375g dark chocolate melts
- 2 1/2 cups pure icing sugar
- 1 tablespoon vegetable oil
- 2 tablespoons milk
- 1/4 teaspoon peppermint essence
Low-Fat Creme Brulee
By Cassandra
Preheat oven to 150°C. Line the base of a roasting pan with a tea towel, folded to fit
- 2 mangoes, cheeks removed, peeled, coarsely chopped
- 500ml (2 cups) Carnation Light & Creamy Coconut Flavoured Evaporated Milk
- 55g (1/4 cup) caster sugar
- 6 kaffir lime leaves, torn
- 3 eggs
- 2 egg whites
- 2 tablespoons water
- 215g (1 cup) caster sugar, extra
- 1 tablespoon sesame seeds
No Bake Chewy Truffle Cookies
By Cassandra
Combine the dates, water, and lemon juice in a medium saucepan
- 1 cup dried pitted dates, 4-ounces, chopped
- 1 cup water
- 1 tablespoon fresh lemon juice
- 2 tablespoons honey or agave syrup
- 2 tablespoons reduced-fat or no-stir natural chunky peanut butter
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon unsalted butter
- 1/4 teaspoon kosher salt
- 8 full sheets whole wheat graham crackers, finely ground, about 1 1/4 cups
- 1/2 cup old-fashioned rolled oats, not instant
- For coating: unsweetened coconut flakes, crushed graham crackers, finely chopped peanuts, low-fat granola, about 1/2 cup of each, optional