" Chocolate loaf cake "

Ingredients :

175g softened butter

plus extra for greasing,
175g caster sugar,
3 eggs,
140g self-rising flour,
85g ground almonds,
1/2 tsp baking powder,
100ml milk,
4 tsp coco powder,
50g plain chocolate chips or chunks,
few extra chunks white, plainand milk chocolate, for decorating 

Preparation :

Heat oven to 160C/140C fan/gas 3. Grease and line a 2lb/900g loaf tin with a long strip of baking parchment. To make the loaf cake batter, beat the butter and sugar with an electric whisk until light and fluffy. Beat in three eggs, flour, almonds, baking powder, milk and cocoa until smooth. Stir in the chocolate chips, then scrape into the tin. Bake for 45-50 mins until golden, risen and a skewer poked in the centre comes out clean.

Cool in the tin, then lift out onto a wire rack over some kitchen paper. Melt the extra chocolate chunks separately in pans over barely simmering water, or in bowls in the microwave, then use a spoon to drizzle each in turn over the cake. Leave to set before slicing.

Raspberry Cream Cheese Brownies

Ingredients :

FILLING:

1/3 cup sugar,

1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened

2 teaspoons all-purpose flour ,
1/2 teaspoon vanilla extract,
1 large egg white.

BROWNIES:

Cooking spray,3/4 cup all-purpose flour,
1/4 teaspoon baking powder,

1/4 teaspoon baking soda,

1/8 teaspoon salt,

1 cup sugar,

2/3 cup unsweetened cocoa,

1/4 cup butter or stick margarine, melted 

1 tablespoon water,

1 teaspoon vanilla extract,

1 large egg,

2 large egg whites,

3 tablespoons raspberry preserves. 

Preparation:

Preheat oven to 350°.
To prepare the filling, beat the first 5 ingredients at medium speed of a mixer until well-blended, and set aside.
To prepare the brownies, coat the bottom of an 8-inch baking pan with cooking spray (do not coat the sides of the pan). Lightly spoon 3/4 cup flour into dry measuring cups, and level with a knife. Combine the flour, baking powder, baking soda, and salt in a medium bowl. Combine 1 cup sugar and the next 6 ingredients (1 cup sugar through the 2 egg whites), stirring well with a whisk. Add to the flour mixture, stirring just until moist. Spread two-thirds of batter in bottom of prepared pan. Pour filling over batter, spreading evenly. Carefully drop the remaining batter and preserves by spoonfuls over filling; swirl together using the tip of a knife to marble. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out almost clean. Cool on a wire rack.

"Mini Raspberry-Cream Cheese Tarts"

Ingredients :

1 (8-ounce) package fat-free cream cheese, softened.

2 tablespoons mascarpone-cheese, softened

1/3 cup sugar ,

1 teaspoon vanilla,

6 mini graham cracker pie crusts,

1/3 cup seedless raspberry jam,

1 1/2 cups fresh raspberries.

Preparation:

1. Combine first 4 ingredients in a large bowl. Beat with a mixer at high speed 1 to 2 minutes or until smooth. Spoon cheese mixture evenly into crusts.
2. Place jam in a medium bowl; stir with a whisk until smooth. Add raspberries, stirring until coated; spoon evenly over cheese filling in each tart. Serve immediately, or refrigerate 3 hours or until thoroughly chilled.

"Chocolate & Creamy Raspberry Tart"

Ingredients :

CRUST:

1 tablespoon sugar,

1 teaspoon unsweetened cocoa,

6 chocolate graham cracker sheets,

1 ounce bitter sweet chocolate, chopped

Dash of salt,

1 large egg white,

Cooking spray.

FILLING:

1 cup fat-free milk,

2 tablespoons sugar,

2 large egg yolks,

1 envelope unflavoured gelatin

3 ounces premium white baking chocolate, chopped

1 cup frozen reduced-calorie whipped topping (such as Light Cool Whip), thawed

TOPPING:

4 cups fresh raspberries (about 1 1/2 pints),

1/2 cup apple jelly,

1 tablespoon fresh lemon juice,

Chocolate curls (optional),

Mint leaves (optional)

Preparation:

Preheat oven to 350°.
To prepare crust, place first 5 ingredients in a food processor; process until fine crumbs form.
Place 1 egg white in a small bowl; beat with a fork until frothy. Add 3 tablespoons of the beaten egg white through food chute with food processor on; process just until combined. Discard any remaining egg white. Press the crumb mixture into a 9-inch round removable-bottom tart pan or a 9-inch springform pan coated with cooking spray. Bake at 350° for 7 minutes. Cool completely on a wire rack.
To prepare the filling, combine milk, 2 tablespoons sugar, and egg yolks in a small saucepan. Sprinkle gelatin evenly over milk mixture. Let stand 5 minutes. Cook over medium heat 5 minutes or until gelatin dissolves and mixture begins to thicken, stirring constantly. Remove from heat; add white chocolate, stirring until chocolate melts and mixture is smooth. Scrape white chocolate mixture into a medium bowl. Place bowl in a larger ice-filled bowl until mixture cools and thickens (about 4 minutes), stirring constantly (do not allow gelatin mixture to set). Gently stir 1/4 cup whipped topping into white chocolate mixture; gently fold in remaining 3/4 cup whipped topping. Scrape into prepared crust using a rubber spatula; spread evenly to edge of crust. Cover pan with plastic wrap; chill at least 1 hour.
To prepare topping, place raspberries in a large bowl. Remove plastic wrap from tart pan; remove sides of tart pan. Heat jelly in a small saucepan until melted, stirring constantly. Remove from heat; stir in juice. Drizzle jelly mixture over raspberries; toss gently to coat. Spoon raspberry mixture evenly over filling. Refrigerate, uncovered, 15 minutes. Garnish with chocolate curls and mint leaves, if desired.

" Bourbon Fudge Brownies "

Ingredients:

1/4 cup bourbon,

1/4 cup semisweet chocolate chips,

1 1/2 cups all-purpose flour,

1/2 cup unsweetened cocoa,

1 teaspoon baking powder,

1/2 teaspoon salt,

1 1/3 cups sugar,

6 tablespoons butter, softened,

1/2 teaspoon vanilla extract,

2 large eggs,

Cooking spray.

Preparation:

Preheat oven to 350°.Bring bourbon to a boil in a small saucepan; remove from heat. Add chocolate chips, stirring until smooth.Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, cocoa, baking powder, and salt, stirring with a whisk.Combine sugar and butter in a large bowl; beat with a mixer at medium speed until well combined. Add vanilla and eggs; beat well. Add flour mixture and bourbon mixture to sugar mixture, beating at low speed just until combined.Spread batter into a 9-inch square baking pan coated with cooking spray. Bake at 350° for 25 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on wire rack.

" Red Velvet Cheese Cake "

Ingredients:

Red Velvet Cookie Layer:

1 egg,

1 and 1/2 cups All purpose flour
1/4 cup unsweetened cocoa powder,
1 teaspoon baking soda,
1/4 teaspoon salt,
1/2 cup unsalted butter, softened to room temperature,
3/4 cup packed light brown sugar (or dark brown),
1/4 cup granulated sugar,
1 Tablespoon milk,
2 teaspoons vanilla extract,
1 Tablespoon red food coloring (liquid or gel)

CHEESECAKE LAYER:

12 ounces full-fat cream cheese,
 softened to room temperature,

2 Tablespoons yogurt,

1/3 cup granulated sugar,

1 large egg, 

1 teaspoon vanilla extract,

1/2 cup mini or regular semi-sweet chocolate chips

Preparation:

Preheat oven to 350F degrees.
Line two 12-count muffin pans with cupcake liners.
Set aside.Make the red velvet cookie layer: toss the flour, cocoa powder, baking soda, and salt together in a large bowl.
 Set aside.Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute.
 Scrape down the sides and the bottom of the bowl as needed. Switch the mixer to medium speed and beat in the brown sugar and granulated sugar until combined. Beat in the egg, milk, and vanilla extract, scraping down the sides and bottom of the bowl as needed.
 Once mixed, add the food coloring and beat until combined. Turn the mixer off and pour the dry ingredients into the wet ingredients.
Turn the mixer on low and slowly beat until a very soft dough is formed. Beat in more food coloring if you’d like the dough to be redder.
 The dough will be sticky.Press 1 scant Tablespoon of cookie dough into the bottom of each cupcake liner. I say “scant” because otherwise you won’t have enough to make 22-24 mini cheesecakes. Bake each batch for 8 minutes to pre-bake the crust before layering the cheesecake on top.Make the cheesecake layer: using a handheld or stand mixer with a paddle attachment, beat the cream cheese on medium-high until completely smooth. Add the yogurt and sugar, beating on high until combined. Add the egg and vanilla and beat on medium until combined.
 Try not to over  beat, which will cause cheesecake cracks. Gently fold in the chocolate chips. Dollop 1 Tablespoon of cheesecake batter on top of the pre-baked cookie, spreading it to make sure it completely covers the cookie.Return the mini cheesecakes to the oven and continue to bake for about 20 more minutes, making sure the tops of the cheesecake does not get too brown. The cups are done in the oven when the cheesecake topping no longer jiggles when you shake the pan. Cover the cups with aluminum foil if the tops are getting too brown too soon.
 Allow to cool for 30 minutes on the counter, then in the refrigerator to set for another 1.5 hours.Cookie cups stay fresh covered at room temperature for 12-24 hours, and then must be refrigerated after that for up to 3 more days.

Classic Fudge Walnut Brownies

Ingredients:

3.38 ounces all-purpose flour (about 3/4 cup),
1 cup granulated sugar,
3/4 cup unsweetened cocoa,
1/2 cup packed brown sugar,
1/2 teaspoon baking powder,
1/4 teaspoon salt,
1 cup bitter sweet chocolate chunks, divided
1/3 cup fat-free milk,
6 tablespoons butter, melted,
1 teaspoon vanilla extract ,
2 large eggs, lightly beaten,
1/2 cup chopped walnuts, divided,

Cooking spray

Preparation:

1. Preheat oven to 350°.

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl. Combine 1/2 cup chocolate and milk in a microwave-safe bowl; microwave at HIGH 1 minute, stirring after 30 seconds. Stir in butter, vanilla, and eggs. Add milk mixture, 1/2 cup chocolate, and 1/4 cup nuts to flour mixture; stir to combine.

3. Pour the batter into a 9-inch square metal baking pan coated with cooking spray; sprinkle with remaining 1/4 cup nuts. Bake at 350° for 22 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan on a wire rack. Cut into 20 pieces.then ENJOY !!!

"Chocolate Mint Bars"

~Chocolate Mint bar~

Ingredients :

BOTTOM LAYER:

4 1/2 ounces all-purpose flour (about 1 cup),
1/2 teaspoon salt,
1 cup granulated sugar,
1/2 cup egg substitute,
1/4 cup butter, melted,
2 tablespoons water,
1 teaspoon vanilla extract,
2 large eggs, beaten,
1 (16-ounce) can chocolate syrup,
Cooking spray.

MINT LAYER :

2 cups powdered sugar,
1/4 cup butter, melted,
2 tablespoons fat-free milk,
1/2 teaspoon peppermint extract,
2 drops green food COLOURING.

GLAZE:

3/4 cup semisweet chocolate chips,
3 tablespoons butter.

Preparation:

1. Preheat oven to 350°.

2. To prepare bottom layer, weigh or lightly spoon flour into a measuring cup; level with a knife. Combine flour and salt; stir with a whisk. Combine granulated sugar, egg substitute, ¼ cup melted butter, 2 tablespoons water, vanilla, eggs, and chocolate syrup in a medium bowl; stir until smooth. Add flour mixture to chocolate mixture, stirring until blended. Pour batter into a 13 x 9 inch metal baking pan coated with cooking spray. Bake at 350° for 23 minutes or until a wooden pick inserted in center comes out almost clean. Cool completely in pan on a wire rack.

3. To prepare mint layer, combine powdered sugar, ¼ cup melted butter, and next 3 ingredients (through food colouring) in a medium bowl; beat with a mixer until smooth. Spread mint mixture over cooled cake.

4. To prepare glaze, combine chocolate chips and 3 tablespoons butter in a medium microwave-safe bowl. Microwave at HIGH 1 minute or until melted, stirring after 30 seconds. Let stand 2 minutes. Spread chocolate mixture evenly over top. Cover and refrigerate until ready to serve. Cut into 20 pieces.
& ENJOY !!!