Today I made Chocolate Cheese Pie!
1 pie shell, 8 oz fat-free cream cheese, 5T cocoa, 1C fat-free sour cream, 2T cornstarch, 3/4C sugar, 1 egg, 1 egg white, 1t vanilla, 1C chocolate chips
Preheat oven to 325F. Prick pie shell with fork.
Sprinkle chocolate chips onto bottom.
Set aside. Sift cocoa into cream cheese and beat with sour cream.
Add remaining ingredients. Mix well. Pour batter onto chocolate chips in shell.
Bake 30-40 minutes or until set. Let cool completely, then chill 1 hour before serving.
Today we made Orange Marmalade Cornmeal Cake!
1/2C olive oil, 4 egg whites plus 2 whole eggs, 3/4C granulated sugar, 1/2C orange juice, 1T orange zest, 1 1/4C flour, 1/2C fine yellow cornmeal, 2t baking powder, 1t salt, 1/3C sugar, 1C orange marmalade, powdered sugar (optional)
Preheat oven to 375 degrees.
In a large bowl, whisk together the oil, 2 eggs, 3/4 cup sugar and orange juice until smooth.
In separate bowl, sift together dry ingredients. Stir into to wet until just blended. Whip egg whites until soft peaks form. Gradually beat in zest and 1/3C sugar until stiff and glossy.
Fold into batter.
Turn into 2 greased 8″ round cake pans.
Bake for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean and the edges just begin to pull away from the sides of the pan. Cool 20 minutes. Remove one cake from pan.
Spread marmalade on top.
Remove second cake from pan. Place on top of marmalade. Sprinkle powdered sugar on top, if desired.
Today We made Chocolate Applesauce Cake!
This recipe is from Food & Drink magazine, Autumn 2007.
1/2C vegetable oil, 1 3/4C sugar, 1t vanilla, 3 eggs, separated, 2 1/2C flour, 1/2C cocoa, 1 1/2t baking soda, 1t salt, 1 1/2C unsweetened applesauce
Preheat oven to 350F. Grease and flour 2 9″ cake pans. Beat oil, 1 CUP sugar, vanilla and egg yolks until well blended. In separate bowl, beat egg whites until foamy. Gradually add 3/4C sugar while beating, until soft peaks form. In separate bowl, sift dry ingredients. Gradually add to oil mixture alternately with applesauce, starting and finishing with dry. Fold in whites. Divide evenly between prepared pans, spreading to level. Bake 30-35 minutes or until toothpick comes out clean. Let cakes cool completely in pans.
Today I made Orange Blossom Buttermilk Sorbet!
This recipe is from Donna Hay Magazine.
1C water, 1C sugar, 1t orange blossom water, 1t finely grated orange zest, 2 1/2C buttermilk
Heat first 4 ingredients on low until boiling. Boil 1 minute. Remove from heat. Let cool completely.
Stir in buttermilk.
Chill mixture overnight. Transfer to ice cream maker.
(Not part of the original recipe:
If not using ice cream maker, freeze two hours.
Remove from freezer, beat with electric mixer 5 minutes on high.
Return to freezer for three hours.)