Category Archives: Cakes

Individual Chocolate Soufflé Cakes

These are a fantastic dessert for a dinner for two, at Valentine’s day or anytime of year! We’ve been making these for *years*, and they are always one of our favorites! Enjoy!

Individual Chocolate Soufflé Cakes
From Cooking Light, April 2007
Serves 2

Ingredients:
Cooking spray
4 1/2 tablespoons granulated sugar, divided
1 tablespoon all-purpose flour
1 1/2 tablespoons Dutch process cocoa
2 tablespoons fat-free milk
1/4 teaspoon vanilla extract
1 large egg white
1 teaspoon powdered sugar

Directions:
Preheat oven to 350°.

Coat 2 (6-ounce) ramekins with cooking spray; sprinkle each with 3/4 teaspoon granulated sugar.

Combine 2 tablespoons granulated sugar, flour, cocoa, and milk in a small saucepan over medium heat. Cook 2 minutes, stirring until smooth. Spoon chocolate mixture into a medium bowl; cool 4 minutes. Stir in vanilla.

Place egg white in a medium bowl; beat with a mixer at high speed until soft peaks form. Add remaining 2 tablespoons granulated sugar, 1 teaspoon at a time, beating until stiff peaks form (do not overbeat). Gently stir 1/4 of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture. Spoon mixture into prepared dishes. Sharply tap dishes 2 or 3 times to level. Place dishes on a baking sheet; bake at 350° for 15 minutes or until puffy and set. Sprinkle each soufflé with 1/2 teaspoon powdered sugar. Serve immediately.

**Note** To serve four, use five teaspoons flour and double the remaining ingredients. (Doubling the flour would make the base too heavy.)

Nutritional info:
Calories: 152
Fat: 0.6g
Saturated fat: 0.3g
Monounsaturated fat: 0.2g
Polyunsaturated fat: 0.0g
Protein: 3.5g
Carbohydrate: 35.3g
Fiber: 1.4g
Cholesterol: 0.31mg
Iron: 0.8mg
Sodium: 35mg
Calcium: 26mg

Advertisements

Strawberry Shortcakes

In TX, strawberry season is EARLY – and it’s been strawberry time for a while now – it’s almost over! So, to take advantage of some amazing strawberries from the farmer’s market a few weeks ago, I decided to try this recipe!

The original recipe made the shortcake as one large cake, but I thought it was more fun to make individual cakes, so that’s what we did! These are tasty! And the bonus (if you don’t want to pig out on dessert) is that the shortcakes freeze really well – you can use them with your strawberries (or other fruit of choice) all spring/summer long!

Strawberry shortcake - done 2

Strawberry Shortcakes
Adapted from Food & Wine
Makes 8

Ingredients:
2 pints ripe strawberries,
rinsed and hulled

1 3/4 cake flour
2 teaspoons baking powder
1/8 teaspoon salt
4 tablespoons cold unsalted butter, cut into small pieces
2 tablespoons superfine sugar
2/3 cups heavy cream, chilled

1 Tbsp heavy cream
1/2 Tbsp sugar

Directions:
1. Preheat the oven to 425°. Line cookie sheet with parchment paper.

2. Depending on their size, halve or quarter the berries and place in a large bowl; set aside.

3. Meanwhile, sift the flour, baking powder and salt into a large mixing bowl. Using a pastry blender or your fingers, cut or rub in the butter until thoroughly incorporated. Stir in 2 tablespoons of the sugar. Pour 2/3 cup heavy cream over the flour mixture and stir with a blunt knife just until the dough masses together.
Strawberry shortcakes - sifting Strawberry shortcakes - cutting in butter

4. Lightly gather the dough into a ball and pat into a disk. Divide into 8 equal portions. Pat portions into disks, and place the disks evenly on the cookie sheet. Brush the surface of the dough with 1 tablespoon of the cream and sprinkle with 1/2 tablespoon of the sugar. Bake in the middle of the oven for 15-20 minutes, or until the tops are golden and feel firm when pressed lightly in the centers. Remove from cookie sheet, and place the shortcakes onto a rack to cool for 30 minutes.
Strawberry shortcakes - ready to bake close up Strawberry shortcakes - baked

5. With a long serrated knife, slice each shortcake in half horizontally. Fill each shortcake with berries. Top with whipped cream or powdered sugar if desired.

Nutritional info:
Calories: 256.0
Total Fat: 14.4 g
Cholesterol: 45.4 mg
Sodium: 168.2 mg
Total Carbs: 31.3 g
Dietary Fiber: 2.9 g
Protein: 3.7 g

Nutritional info (shortcakes alone, not counting strawberries):
Calories: 229.3
Total Fat: 14.0 g
Cholesterol: 45.4 mg
Sodium: 167.3 mg
Total Carbohydrate: 25.0 g
Dietary Fiber: 0.9 g
Protein: 3.1 g

Banana Raspberry Cupcakes

I’ve been planning to make these for a while… which explains why I have several bananas hanging out in my freezer…. I’ve had this recipe practically all of my life (it’s from the 70’s), and my mom used to make these when I was young. I’ve made them several times in the past, but just not recently.

So, I finally got around to making these for breakfast this Saturday morning! I don’t have pictures of the process, since my phone (aka my camera) was still plugged in upstairs, and John was still sleeping. So, in order to not wake him up, I didn’t get any shots of the process. However, I did get a shot of the finished cupcakes, at least! Even though I didn’t get lots of photos, we ended up with a tasty breakfast!

And we love these for breakfast – perfect with a cup of coffee. But, since they’re on the sweeter side, they would also make an excellent dessert!

Banana raspberry cupcakes

Banana Raspberry Cupcakes
Adapted from Woman’s Day magazine, June 1977 (Recipe from Mom)
Makes 10

Ingredients:
1 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 large banana, mashed (1/2 cup)
2 Tbsp skim milk
1 tsp vanilla
1/4 cup salted butter, softened
2/3 cup sugar
1 large egg
2 Tbsp raspberry or strawberry preserves

Directions
Stir together flour, baking soda, baking powder, and salt; set aside.

Mix banana, milk, and vanilla; set aside.

In large bowl, cream butter, sugar, and egg with electric mixer until fluffy. Stir in flour mixture alternately with banana mixture until well blended.

Line cupcake pan (10 spots) with paper baking cups. Spoon heaping tablespoonfuls into each of the baking cups. Add about 1/2 tsp preserves to each, then top with another tablespoon batter.

Bake on cookie sheet in preheated 375 degree oven 20-25 minutes or until tops are light golden and spring back when lightly touched.

Serving Size: Makes 10 muffins

Nutritional info:
Calories: 162.9
Total Fat: 5.3 g
Saturated Fat: 3.1 g
Polyunsaturated Fat: 0.3 g
Monounsaturated Fat: 1.4 g
Cholesterol: 30.8 mg
Sodium: 270.6 mg
Potassium: 72.4 mg
Total Carbohydrate: 27.1 g
Dietary Fiber: 0.6 g
Sugars: 16.0 g
Protein: 2.2 g