.
VR
Xander's Journal



THIS JOURNAL IS ON 8 FAVORITE JOURNAL LISTS

Honor: 0    [ Give / Take ]

PROFILE




4 entries this month

 

Chocolate Crepes with Mascarpone and Toffee

05:02 Mar 24 2006
Times Read: 641


Source: Nicnivian



Ingredients:

Crepes:

2 eggs

¼ C (2 oz./60g) sugar

1 C (8fl oz./240ml) milk

½ C (2½ oz/75g) all-purpose (plain) flour, sifted

1 Tbsp unsweetened cocoa powder

pinch of salt

3 Tbsp unsalted butter, melted



Toffee:

1 C (8oz/240g) sugar

1 C (8 fl oz/240ml)water

1 C (8oz/240g)mascarpone cheese



Chocolate Sauce:

5oz (150g) semisweet (plain) chocolate

2 Tbsp unsalted butter

½ C (4 fl oz/120ml) heavy (double) cream

1 Tbsp brandy (optional)



Directions:

Crepes:

Place the eggs in a large bowl and beat well. Beat in the sugar, milk, flour, cocoa, salt and 2 tablespoons of the melted butter. Cover and let stand for 30mins.



Toffee:

1.) Lightly oil a baking sheet. Combine the sugar and water in a saucepan. Stir over low heat until the sugar dissolves. Bring to a boil and boil until golden, 5-7 minutes. Pour the toffee onto the baking sheet and tilt so that the toffee forms a thin layer. Let cool and harden for 10 minutes.



2.) Remove the toffee pieces from the baking sheet, place in a small bowl and crush the toffee with a spoon. Stir three-forths of the crushed toffee into the mascarpone. Set aside the remainder for decoration.



Chocolate Sauce:

Melt the chocolate and butter over simmering water in a double boiler or in a heatproof bowl set over (not touching) simmering watr in a pan. Stir in the cream until completely blended. Flavor with the Brandy, if desired.



After all that work:

1.) Heat a crepe pan or 8-inch (20cm) nonstick frying pan over moderate heat. Brush the bottom of the pan with some of the remaining 1 tablespoon of melted butter. Pour in 2 tablespoons of the crepe batter and tilt the pan to spread the batter evenly and thinkly. Cook for 2-3 minutes until the crepe is just set on top and brown underneath. Turn to the other side and cook for 1 minute. Remove to a plate and repeat until all of the mixture is used, making at least 6 crepes.



2.) Stack the cooked crepes on a plate with a piece of parchment (baking) or waxed (greaseproof) paper between each crepe. Keep the whole plate covered with a clean dish towel. When all of the crepes are cooked, place 1 tablespoon of the mascarpone and toffee mixture in the center of each crepe. Fold the sides over so it looks like a pillow. Serve each crepe drizzled with chocolate sauce and sprinkled with extra toffee.


COMMENTS

-



 

Raspberry Summer Sensation

04:35 Mar 13 2006
Times Read: 662


Source: Kraft Kitchens



Ingredients:

2 C (1/2 of 1-L container) raspberry sorbet or sherbet

1 C cold milk

1 pkg. (4-serving size) Jell-O vanilla instant pudding

2 C thawed Cool Whip whipped topping

1 C raspberries



Directions:

1. Line 9x5-inch loaf pan with foil. Spoon sorbet into pan; freeze 10 min.

2. Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Gently stir in whipped topping. Spread pudding mixture over sorbet layer in pan.

3. Freeze at least 3 hours or up to 24 hours. To unmold, invert pan onto serving plate; remove foil. Top dessert with raspberries. Let stand 10 to 15 min. to soften slightly before cutting into 12 slices to serve.



This is great on a hot day. Very smooth.


COMMENTS

-



 

Orange Dream Cheesecake

04:34 Mar 13 2006
Times Read: 664


Source: Kraft Kitchens



Ingredients:

1/2 C Honeymaid graham crumbs

2/3 C boiling water

1 pkg JELL-O light orange jelly powder

1 C 1% cottage cheese

1 tub (250 g) Philladelphia light cream cheese spread

2 C thawed Cool Whip light whipped topping



Directions:

1. Sprinkle crumbs onto bottom of 8- or 9-inch springform pan.

2. Stir boiling water into jelly powder in large bowl at least 2 minutes until completely dissolved. Cool 5 minutes. Pour into blender container. Add cheeses; cover. Blend on medium speed until well blended, occasionally scraping down side of blender container; pour into large bowl.

3. ADD whipped topping; stir gently until well blended. Pour into prepared pan; smooth top with spatula. Refrigerate 4 hours or until set. Remove side of pan just before serving. Store leftover cheesecake in refrigerator.



I like this recipe because it's simple, light and delicious, and due to the low amount of sugar (2 carbs per 1/8 cheesecake), it's suitable for diabetic or low carb diets. NOTE- Try different flavors by using diferent flavors of JELL-O. Raspberry is also a good one.


COMMENTS

-



 

Double Chocolate Chip Cookies

04:33 Mar 13 2006
Times Read: 666


Source: This one's all mine



Ingredients:

1- 2 layer chocolate cake mix

1/2 C oil

2 Tbsp water

2 eggs

1 C chocolate chips



Directions:

1. Preheat oven to 350 degrees. (F)

2. Mix all ingredients in a large bowl.

3. Drop batter onto a cookie sheet using a teaspoon.

4. Bake for 10 min.



The cake mix makes these cookies nice and soft. It also makes for an easier recipe. NOTE- Try peanut butter or butterscotch chips for a different taste.


COMMENTS

-






COMPANY
REQUEST HELP
CONTACT US
SITEMAP
REPORT A BUG
UPDATES
LEGAL
TERMS OF SERVICE
PRIVACY POLICY
DMCA POLICY
REAL VAMPIRES LOVE VAMPIRE RAVE
© 2004 - 2024 Vampire Rave
All Rights Reserved.
Vampire Rave is a member of 
Page generated in 0.0839 seconds.
X
Username:

Password:
I agree to Vampire Rave's Privacy Policy.
I agree to Vampire Rave's Terms of Service.
I agree to Vampire Rave's DMCA Policy.
I agree to Vampire Rave's use of Cookies.
•  SIGN UP •  GET PASSWORD •  GET USERNAME  •
X