Red, White & Blueberry Tarts

INGREDIENTS

1/2 pkg (16 oz) butter-flavored cookies (about 40 cookies)

6 tbsp (90 mL) butter (3/4 stick), melted

1/4 cup (50 mL) packed brown sugar

1   lemon

8 oz (250 g) cream cheese

1/4 cup (50 mL) powdered sugar

1/2 cup (125 mL) fresh strawberries

1/2 cup (125 mL) fresh blueberries

1/4 cup (50 mL) Blueberry Lemon Sauce

   Additional powdered sugar for dusting (optional)

DIRECTIONS

1

Preheat oven to 350ºF (180ºC). Break cookies in half. Place half of the cookies into Manual Food Processor; cover and pump handle to form very fine crumbs. Transfer cookie crumbs to medium Bamboo Fiber Mixing Bowl. Repeat with remaining cookies. Add butter and brown sugar to mixing bowl; mix until moistened. Divide crumb mixture evenly among six Mini Tart Pans, pressing firmly into bottom and up sides using fingertips. Arrange tart pans on Medium Sheet Pan. Bake 5–8 minutes or until crusts are set and just beginning to brown.

2

Meanwhile, for filling, zest lemon using Microplane® Zester to measure 2 tsp (10 mL). Juice lemon using Juicer to measure 1 tbsp (15 mL). Place cream cheese in Classic Batter Bowl. Microwave, uncovered, on HIGH 10–20 seconds or until slightly softened. Add zest, juice and powdered sugar; mix well using Mix ‘N Scraper®. Attach open star tip to Easy Accent® Decorator; fill with filling and set aside (see Cook's Tip).

3

Remove sheet pan from oven. Carefully transfer tart pans to Stackable Cooling Rack using Chef's Tongs. Cool 5 minutes. Hull strawberries using Core & More; cut into quarters using Utility Knife. Add strawberries, blueberries and sauce to Small Batter Bowl; toss gently to coat.

4

Carefully remove crusts from tart pans. Pipe filling over crusts; top with fruit mixture and sprinkle with powdered sugar, if desired.

Yield:

  ,
6 servings of 1 tart

Nutrients per serving:

Calories 500, Total Fat 33 g, Saturated Fat 15 g, Cholesterol 85 mg, Sodium 370 mg, Carbohydrate 49 g, Fiber 2 g, Protein 6 g

U.S. Diabetic exchanges per serving: No information is currently available.

Cook's Tips:

For best results, place Easy Accent® Decorator filled with filling into freezer until ready to use (up to 5 minutes). This makes the filling stiffer and easier to pipe over crusts.

Tomato-Basil Soup with Ricotta Dumplings

Chilly outside? Warm up with a bowl of Tomato Basil Soup with Ricotta Dumplings. Get the recipe here:

Tomato-Basil Soup with Ricotta Dumplings
Ingredients
Soup
1 tsp (5 mL) olive oil
1 garlic clove, pressed
1 can (15 oz or 398 mL) crushed tomatoes, undrained
1 1/2 cups (375 mL) vegetable or chicken broth
1/4 cup (50 mL) snipped fresh basil
Dumplings
1/4 cup (50 mL) part-skim ricotta cheese
2 tbsp (30 mL) grated fresh Parmesan cheese
1 egg white, lightly beaten
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) coarsely ground black pepper
1/3 cup (75 mL) all-purpose flour
Thinly sliced fresh basil leaves

Directions

1 For soup, combine oil and garlic in (3-qt./2.8-L) Saucepan; cook and stir over medium heat 1-2 minutes or just until garlic begins to turn light golden brown. Immediately add tomatoes, broth and basil. Bring to a boil. Reduce heat; simmer 5-7 minutes, stirring occasionally.

2 Meanwhile, for dumplings, combine ricotta cheese, Parmesan cheese, egg white, salt and black pepper in Small Batter Bowl; mix well. Add flour; stir just until combined. Using Small Scoop, scoop dumpling mixture directly into simmering soup. Cook until dumplings float to the surface, about 2 minutes. Remove from heat. Ladle soup into bowls; sprinkle with thinly sliced fresh basil.

Yield: about 3 cups, 2 servings of 1 1/2 cups/375 mL

Nutrients per serving: Calories 250, Total Fat 7 g, Saturated Fat 2.5 g, Cholesterol 15 mg, Carbohydrate 36 g, Protein 13 g, Sodium 1400 mg, Fiber 6 g

U.S. Diabetic exchanges per serving: 2 starch, 1 vegetable, 1 medium-fat meat (2 carb)

Cook's Tips:
Soup should be gently simmering when dumplings are added. Do not boil soup or the tender dumplings may break apart. Serve soup soon after cooking dumplings to maintain their texture.

For the most tender dumplings, carefully measure flour by lightly spooning into cup and leveling off with a knife. Do not overmix the batter once the flour has been added.

Triple-Chocolate Truffles

How about an end-of-the-week treat? These Triple-Chocolate Truffles are super impressive, but so easy to make. 

Triple-Chocolate Truffles
Ingredients
Truffles
8 oz (250 g) semi-sweet chocolate, chopped
3/4 cup (175 mL) heavy whipping cream, divided
1/4 tsp (1 mL) Double-Strength Vanilla
8 oz (250 g) white chocolate, chopped
10 oz (300 g) bittersweet chocolate, chopped
Drizzle
2 oz (60 g) white chocolate, chopped
Garnishes (optional, see Cook's Tip)

Directions
1 Line Loaf Pan with plastic wrap, allowing 1 in. (2.5 cm) to extend past sides. Place semi-sweet chocolate, 6 tbsp (90 mL) of the cream and vanilla in Small Micro-Cooker®. Microwave, uncovered, on HIGH 1-1 1/2 minutes or until chocolate is mostly melted, stirring every 30 seconds with Mini Mix ‘N Scraper®. Pour chocolate mixture into prepared pan; spread evenly. Cover; refrigerate 1 hour or until firm.

2 Place white chocolate and remaining 6 tbsp (90 mL) cream in clean Micro-Cooker®. Microwave as directed in Step 1. Cool slightly. Spread evenly over chilled semi-sweet chocolate. Cover; refrigerate 4 hours or overnight.

3 Carefully remove layered chocolate from pan; cut into 1-in. (2.5-cm) square truffles using Color Coated Chef's Knife. Place bittersweet chocolate into clean, dry Micro-Cooker®. Microwave as directed in Step 1; cool slightly. Transfer half of the melted chocolate to (2-cup/500-mL) Prep Bowl. Using a fork, dip one truffle at a time into chocolate; slide bottom of fork across top edge of Prep Bowl to remove excess chocolate. Push truffle off of fork onto Parchment Paper. Repeat with remaining truffles, adding additional melted chocolate to Prep Bowl as necessary. Let stand 5 minutes or until chocolate is set.

4 For drizzle, place white chocolate in (1-cup/250-mL) Prep Bowl. Microwave, uncovered, on HIGH 1 minute or until mostly melted, stirring every 30 seconds. Cool slightly. Spoon chocolate into small resealable plastic bag. Twist bag to seal; trim small corner to allow chocolate to flow through. Pipe chocolate over truffles. Let stand 10 minutes or until chocolate is set.

Yield: 32 truffles servings of 1 truffle

Nutrients per serving: Calories 150, Total Fat 11 g, Saturated Fat 6 g, Cholesterol 10 mg, Sodium 10 mg, Carbohydrate 14 g, Fiber 1 g, Protein 2 g

U.S. Diabetic exchanges per serving: 1 fruit, 2 fat (1 carb)

Cook's Tips:
Truffles are easiest to work with when they're cold. For best results, keep half of the truffles in the refrigerator while dipping the other half.

If layers come apart while dipping truffles, dab some melted chocolate between layers using Small Spreader to adhere them together.

Store truffles between layers of Parchment Paper in a tightly covered container up to several weeks.

If desired, substitute garnishes such as Coarse Sea & Himalayan Salt, chopped pistachios, crystallized ginger or toasted coconut for the white chocolate drizzle.

Chocolate-Banana Cream Trifle

Entertaining a large crowd this weekend? Our Chocolate-Banana Cream Trifle is easy to make and easy to serve. Oh, and did we mention it's absolutely delicious? Get the recipe here:

Chocolate-Banana Cream Trifle
Ingredients
18 whole graham crackers (5 x 2 in./13 x 5 cm), divided
3/4 cup (175 mL) semi-sweet chocolate morsels
1 container (12 oz) frozen whipped topping, thawed, divided (4 cups/1 L)
1 pkg (3.4 oz/102 g) banana cream or vanilla instant pudding and pie filling
1 cup (250 mL) milk
1 lemon
4 large bananas

Directions
1 Finely chop half of a graham cracker using Food Chopper; set aside. Coarsely crumble remaining crackers into small Bamboo Fiber Mixing Bowl.

2 For ganache, place chocolate morsels and 1 1/2 cups (375 mL) of the whipped topping into Small Batter Bowl. Microwave on HIGH 45-60 seconds or until melted and smooth, stirring every 15 seconds. Combine pudding mix and milk in large Bamboo Fiber Mixing Bowl; whisk until mixture begins to thicken. Fold in remaining whipped topping using Small Mix ‘N Scraper®; set aside.

3 Juice lemon using Juicer to measure 2 tbsp (30 mL) juice. Peel bananas and cut into 1 1/2-in. (4-cm) pieces using Paring Knife. Slice pieces into medium Bamboo Fiber Mixing Bowl using Egg Slicer Plus®. Add lemon juice and toss gently. Set aside 12 slices for garnish.

4 To assemble trifle, place half of the crumbled graham crackers over bottom of Trifle Bowl. Place half of the bananas over the crackers and top with one-third of the ganache (see Cook's Tip). Spread half of the banana filling over ganache, spreading to edges. Repeat layers one time. Decorate with remaining ganache. Sprinkle top of trifle with chopped graham cracker. Arrange reserved banana slices around edges of trifle.


Yield: 16 servings of about 1/2 cup (125 mL)

Nutrients per serving: Calories 240, Total Fat 9 g, Saturated Fat 6 g, Cholesterol 0 mg, Sodium 200 mg, Carbohydrate 39 g, Fiber 2 g, Protein 3 g

Cook's Tips: To get a good visual of the ganache layers, spoon ganache into resealable plastic food storage bag; secure with Twixit! Clip. Trim corner of bag to allow ganache to flow through. Pipe around the inside edges of the bowl, then drizzle remaining ganache over the bananas.

Mini Corn Dog Bites

 Mini Corn Dog Bites. Mix up an 8.5oz box of corn muffin mix, divide batter into the Mini-Muffin Pan, and add hot dog slices. Bake for 10-12 minutes at 375°.

Eat Your Heart Out cake

Eat Your Heart Out

This sinfully rich heart-shaped cake is a cinch to throw together. Just prepare a standard-size box of cake mix (any flavor) according to the package directions. Spray one Round Cake Pan and Square Baking Pan with nonstick cooking spray, then divide the batter evenly among the cake pans and cook according to the package. Once completely cooled, cut the round cake in half to assemble the heart. Place the two cake halves flush with two adjacent sides of the square cake. Use any canned frosting to “glue” the cake together, then frost the top of cake with remaining frosting. Now comes the fun part: decorating! Here are a few ideas:

Add red or pink food coloring to the cake batter before baking or frost the cake with red or pink-tinted frosting. Then, top with raspberries or sliced strawberries for a sweet garnish.
Impress your sweetheart with candied flowers. Just wash edible flowers in cold water, place on paper towels and air-dry or gently blot dry. Then, brush an egg white lightly onto flower with the Pastry Brush. Sprinkle flowers evenly with sugar and shake gently to remove any excess. Place them on the Stackable Cooling Rack to dry at least 30 minutes, then decorate your cake!
For a truly delicious Valentine’s Day dessert, use red velvet cake mix and frost with canned cream cheese frosting. Once the cake is frosted, sprinkle with heart-shaped sprinkles or red colored sugar.

Apple-Ginger Egg Rolls

INGREDIENTS

1 1-in. (2.5-cm) piece peeled fresh gingerroot

2 large Granny Smith apples, peeled

1/4 cup (50 mL) granulated sugar

2 tsp (10 mL) cornstarch

1/4 tsp (1 mL) ground cinnamon

2 oz (60 g) reduced-fat cream cheese (Neufchâtel), softened

10 sheets (9 x 14 in./23 x 35 cm) thawed frozen phyllo dough

1 tbsp (15 mL) butter, melted

   Powdered sugar (optional)

DIRECTIONS

1

Preheat oven to 400°F (200°C). Grate ginger using Microplane® Adjustable Fine Grater to measure 2 tsp (10 mL). Cut peeled apples lengthwise into quarters using Utility Knife. Lay each quarter cut side down; angle knife, cut out and discard core. Coarsely chop apples with Food Chopper. Combine ginger, apples, granulated sugar, cornstarch and cinnamon in Classic Batter Bowl; mix well using Small Mix ‘N Scraper®. Microwave on HIGH 3-–4 minutes or until thickened and bubbly; stir. Cool 5 minutes. Add cream cheese; mix well.

2

Lay one sheet of the phyllo on Cutting Board; spray with nonstick cooking spray. Fold phyllo in half crosswise. Cut folded sheet in half lengthwise, leaving folded edge intact. Spoon a rounded 1 tbsp (15 mL) of the filling to within 1 in. (2.5 cm) of folded edge of phyllo using Adjustable Measuring Spoon, leaving a 1-in. (2.5-cm) border on each side. Lift folded edge of phyllo up over filling, tucking phyllo tightly around filling. Fold sides of phyllo in toward center; gently roll up. Repeat with remaining phyllo and filling.

3

Place egg rolls, seam sides down, onto Large Bar Pan; lightly brush with melted butter using Chef's Silicone Basting Brush. Bake 12–-14 minutes or until egg rolls are golden brown. Remove from oven to Stackable Cooling Rack. Sprinkle with powdered sugar, if desired.

Yield:

  ,
10 servings of 2 egg rolls

Nutrients per serving:

Calories 100, Total Fat 2.5 g, Saturated Fat 1.5 g, Cholesterol 5 mg, Carbohydrate 19 g, Protein 2 g, Sodium 80 mg, Fiber 1 g

U.S. Diabetic exchanges per serving: No information is currently available.

Cook's Tips:

Keep phyllo sheets covered with plastic wrap while working on recipes to keep them from drying out. Wrap any leftover phyllo tightly with plastic wrap; store in refrigerator for up to 2 weeks or freeze for up to 2 months.