Chocolate Raspberry Cake
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Chocolate Strawberry Smoothies Recipe

Chocolate Raspberry Cake

Chocolate Strawberry Smoothies Recipe

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Chocolate Raspberry Cake

Chocolate Strawberry Smoothies Recipe

Chocolate Strawberry Smoothies

This Chocolate Strawberry Smoothies Recipe is refreshing and healthy. If you have a blender with an ice-crusher feature, you can make these smoothies in there. Otherwise, you may want to use a food processor, since the frozen strawberries can be tough to crush. Or consider investing in a Vita Mix blender.

Serve these smoothies for breakfast, a snack or dessert. Starbucks watch out: these smoothies taste just like a Frappuccino!

Ingredients

* 2 cups frozen sliced strawberries
* 1/2 cup non-fat milk
* 1/2 cup pineapple juice
* 1/2 cup non-fat vanilla yogurt
* 1 Tbsp. semisweet chocolate chips
* 1 Tbsp. unsweetened cocoa powder

Preparation

1. Place frozen strawberries in the blender or food processor first.

2. Add milk and juice. Top with remaining ingredients.

3. Puree until smooth, stopping to push fruit down into the blades of the blender, if necessary.

Makes 2 servings.

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Strawberry Banana Smoothie Recipe

Friday, January 21, 2011 12:23 PM เขียนโดย Goohara , 0 Comments
ป้ายกำกับ: Banana Smoothie Recipe , Chocolate Raspberry Cake , Desserts Recipe , Easy Desserts Recipe , Strawberry Banana Smoothie Recipe , Strawberry Recipe , Strawberry Smoothie Recipe

Chocolate Raspberry Cake

Strawberry Banana Smoothie Recipe

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Chocolate Raspberry Cake

Strawberry Banana Smoothie Recipe

Strawberry Banana Smoothie

Why make Strawberry Banana Smoothie from a powdered mix when it is so easy to make your own? I don't add yogurt to this strawberry banana smoothie recipe, because the banana makes it thick and creamy.

Prep Time: 5 minutes
Total Time: 5 minutes

Ingredients

* 1-1/2 cups frozen sliced or whole strawberries (or fresh strawberries)
* 1 banana
* 1 Tbsp. orange juice concentrate
* 1 cup vanilla soy milk
* 1/2 cup ice, if using fresh strawberries instead of frozen

Preparation

1. Place strawberries and banana in a blender, food processor or Vita-Mix Blender. If using fresh strawberries in place of frozen, add ice at this point.

2. Top with orange juice concentrate and soy milk.

3. Puree until smooth.

If using a blender, you may have trouble pureeing the strawberries, especially if they are whole. Stop the blender. Remove it from its motor base. Remove the cover and use a spoon to push the strawberries down into the blades. Replace the cover, and puree until smooth.

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Blueberry Fruit Smoothies Recipe

Thursday, January 20, 2011 9:27 AM เขียนโดย Goohara , 0 Comments
ป้ายกำกับ: Berry Fruit Recipe , Berry Fruit Smoothies Recipe , Berry Recipe , Blueberry Fruit Recipe , Blueberry Fruit Smoothies Recipe , Blueberry Recipe , Chocolate Raspberry Cake , Fruit Recipe

Chocolate Raspberry Cake

Blueberry Fruit Smoothies Recipe

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Chocolate Raspberry Cake

Blueberry Fruit Smoothies Recipe

Blueberry Fruit Smoothies

Fruit Smoothies Recipe make an appearance at least once a week in my house. These blueberry smoothies are sweet, refreshing and full of good antioxidants and vitamins.

Prep Time: 5 minutes
Total Time: 5 minutes

Ingredients

* 1-1/2 cups frozen unsweetened blueberries
* 1/2 cup frozen unsweetened pineapple chunks
* 1 cup pineapple juice
* 3/4 cup lemon yogurt

Preparation

1. Place blueberries and pineapple chunks in the bottom of a blender or food processor fitted with a metal blade.

2. Pour juice over frozen fruit. Add lemon yogurt.

3. Puree until smooth, stopping to push fruit into the blades of the blender, if necessary.

Makes 2 servings.

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Berry Fruit Smoothies Recipe

Wednesday, January 19, 2011 12:11 PM เขียนโดย Goohara , 0 Comments
ป้ายกำกับ: Berry Fruit Recipe , Berry Fruit Smoothies Recipe , Berry Recipe , Berry Smoothies Recipe , Chocolate Raspberry Cake , Drink Recipe , Fruit Desserts , Fruit Recipe , Fruit Smoothies Recipe , Healthy Recipe

Chocolate Raspberry Cake

Berry Fruit Smoothies Recipe

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Chocolate Raspberry Cake

Berry Fruit Smoothies Recipe

Berry Fruit Smoothies

Fruit Smoothies Recipe are a great way to help you get your daily servings of fruits and vegetables. A good smoothie recipe, like this one for berry smoothies, packs in two to three servings of fruits per glass. So drink up!

Prep Time: 5 minutes
Total Time: 5 minutes

Ingredients

* 1-1/2 cups dark sweet frozen cherries (pitted, unsweetened)
* 1/2 cup frozen blueberries
* 1 cup non-fat vanilla soy milk
* 1 Tbsp. frozen lemonade concentrate
* 1/2 cup low-fat lemon yogurt

Preparation

1. Place frozen cherries and blueberries in the bottom of a blender, Vita Mix, or food processor, fitted with a metal blade.

2. Top with vanilla soy milk.

3. Add remaining ingredients.

4. Puree until smooth. If using a blender, you may have to stop to press the fruit down into the blades in order for it to puree smoothly. Make sure the blender is turned off, and use a long spoon to push the fruit down. Continue blending until all of the fruit is ground up.

Makes 2 servings.

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Strawberry Shortcake Truffles Recipe

Tuesday, January 18, 2011 11:38 AM เขียนโดย Goohara , 0 Comments
ป้ายกำกับ: Article Recipe , Chocolate Raspberry Cake , Shortcake Truffles Recipe , Strawberry Recipe , Strawberry Shortcake Recipe , Strawberry Shortcake Truffles Recipe , Strawberry Truffles Recipe , Truffles Recipe

Chocolate Raspberry Cake

Strawberry Shortcake Truffles Recipe

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Chocolate Raspberry Cake

Strawberry Shortcake Truffles Recipe

Strawberry Shortcake Truffles

Moist, tender cake and sweet berries are blended into a smooth truffle filling and covered in vanilla-scented white chocolate in this recipe for Strawberry Shortcake Truffles This is a great way to use up leftover yellow or pound cake, and you can make it even easier by substituting defrosted frozen berries for fresh strawberries. This recipe yields about 20 truffles.

Prep Time: 15 minutes
Total Time: 15 minutes

Ingredients

* 11 ounces (3.5 cups) crumbled yellow or pound cake
* 2/3 cup chopped fresh strawberries or defrosted frozen berries
* Zest of one orange
* Red food coloring
* 3 cups white chocolate candy coating, divided
* Sprinkles or dried strawberries to decorate (optional)

Preparation

1. Place 1 cup of the white chocolate candy coating into a medium-sized microwave-safe bowl and microwave it until melted, about 1 minute. Stir until the candy coating is entirely smooth and free of lumps. Set the coating aside to cool slightly.

2. Blend the berries and orange zest in a food processor or mixer until it is a smooth puree.

3. Place the crumbled cake into a large bowl. Pour the puree on top and stir until the cake and puree form a smooth paste. Add the melted candy coating and stir until smooth, and stir in a drop or two of red food coloring, if desired, to make the mixture a light pink.

4. Cover the candy mixture with cling wrap and refrigerate it for an hour to allow it to firm up. Cover a baking sheet with aluminum foil and set aside for now.

5. Once the candy has set a bit, use a teaspoon to scoop out small balls of candy, roll them gently between your hands, and place them on the baking sheet.

6. Put the baking sheet of formed truffles in the freezer for one hour to make them firm enough to dip.

7. Once the candies have chilled enough to dip, place the remaining 2 cups of white chocolate candy coating in a microwave-safe bowl and microwave until melted, stirring after every 45 seconds to prevent overheating. Stir until the chocolate is melted and smooth.

8. Using dipping tools or two forks, dip each truffle center into the melted white chocolate candy coating and place the dipped truffles on the baking sheet. If desired, you can top the truffles with red sprinkles, dried strawberries, or any other decorative touches. Make sure to add the sprinkles or dried berries while the chocolate is still wet so they adhere properly.

9. Once you have finished dipping the truffles in the chocolate, place them in the refrigerator to finish setting the chocolate for 15 minutes, then remove them from the baking sheet and serve. Store the truffles in an airtight container in the refrigerator for up to a week.

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Blueberry Trifle Recipe

Monday, January 17, 2011 8:28 AM เขียนโดย Goohara , 0 Comments
ป้ายกำกับ: Blueberry Recipe , Blueberry Trifle Recipe , Chocolate Raspberry Cake , Desserts Recipe , Easy Desserts Recipe , Easy Recipe , Fruit Desserts , Quick and Easy Desserts , Trifle Recipe

Chocolate Raspberry Cake

Blueberry Trifle Recipe

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Chocolate Raspberry Cake

Blueberry Trifle Recipe

Blueberry Trifle

This Blueberry Trifle Blueberry Trifle Recipe is for the blueberry lovers in your life.
Prep Time: 20 minutes

Ingredients

* yellow cake, sliced in 5 layers
* your favorite liqueur (optional)
* blueberry jam
* 3 pints blueberries
* 1 pint cream, sweetened and whipped

Preparation

In a trifle bowl, layer yellow cake, sprinkle liqueur, smear with thin layer of jam, cover with blueberries, top with whipped cream. Repeat until almost top. Finish with whipped cream on top. Garnish with few blueberries.

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Vegan Raspberry Mocha Cake Recipe

Sunday, January 16, 2011 10:06 PM เขียนโดย Goohara , 0 Comments
ป้ายกำกับ: Article , Cake Recipe , Chocolate Raspberry Cake , Mocha Cake Recipe , Raspberry Cake Recipe , Raspberry Mocha Cake , Raspberry Mocha Cake Recipe , Raspberry Recipe , Vegan Raspberry Mocha Cake Recipe

Chocolate Raspberry Cake

Vegan Raspberry Mocha Cake Recipe

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Chocolate Raspberry Cake

Vegan Raspberry Mocha Cake Recipe

Vegan Raspberry Mocha Cake

Vegan Raspberry Mocha Cake with just a hint of raspberry and coffee flavor makes an impressive dessert to serve for a special birthday or any occasion. You won't be able to tell that this moist and delicious recipe is egg-free, dairy-free and vegan.

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Ingredients

* 3 cups flour
* 1 1/2 cups sugar
* 2 tsp baking soda
* 1/2 cup cocoa
* 1/4 cup oil
* 1 1/2 tsp vanilla
* 2 tbsp vinegar dissolved in 1/4 cup water
* 3/4 cup strong brewed coffee or espresso
* 3/4 cup raspberry preserves

Preparation

Mix together flour, sugar, baking soda and cocoa in a large mixing bowl.

Slowly incorporate oil and vanilla, and then vinegar in water, coffee and raspberry preserves. When batter is well mixed, it will be smooth and creamy.

Pour into greased and battered cake pans and bake at 350 degrees for 25 minutes or until done. You'll know a cake is done baking when you stick a toothpick into the top and it comes out clean, with no cake on the edges.

Allow to cool before frosting.

Enjoy!

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Vegan Chewy Chocolate Raspberry Cookies Recipe

Saturday, January 15, 2011 11:21 AM เขียนโดย Goohara , 0 Comments
ป้ายกำกับ: Article , Article Recipe , Chocolate Cookies Recipe , Chocolate Raspberry Cake , Chocolate Raspberry Cookies Recipe , Chocolate Recipe , Cookies Recipe , Raspberry Cookies Recipe , Raspberry Recipe , Recipe

Chocolate Raspberry Cake

Vegan Chewy Chocolate Raspberry Cookies Recipe

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Chocolate Raspberry Cake

Vegan Chewy Chocolate Raspberry Cookies Recipe

Vegan Chewy Chocolate Raspberry Cookies

Author Notes

It's official -- everyone loves the combination of chocolate and raspberry. These Chocolate Raspberry Cookies Recipe are soft, dense, chewy, and just a little puffy. They're wonderful as ice-cream sandwich cookies.

Ingredients

1/2 cup raspberry preserves
1 cup sugar
1/3 cup canola oil
1 teaspoon pure vanilla extract
1 teaspoon almond extract
1/2 cup plus 2 tablespoons unsweetened ccoa powder (sifted if clumpy)
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt

Instructions

Time: 35 Minutes
Makes 2 Dozen

Preheat the oven to 350°F. Lightly grease a cookie sheet.

In a large mixing bowl, stir together the raspberry preserves, sugar, canola oil, vanilla, and almond extract.

In a separate mixing bowl, sift together the other ingredients. Add the dry to the wet in three batches, mixing well with a fork after each addition. When you get to the last batch, you may need to use your hands to work the batter into a soft, pliable dough.

Roll the dough into walnut-sized balls and then flatten them with your hands into 2 1/2-inch diameter disks. Place on a cookie sheet (they need to only be 1/2-inch apart because they don't spread out when baking). Bake for 10 minutes.

Remove from the oven and let cool for 5 minutes. Transfer to a cooling rack to cool completely. You can also serve these cookies still warm over a scoop of ice cream. Or three.

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Balsamic Strawberries Recipe

Friday, January 14, 2011 11:52 AM เขียนโดย Goohara , 0 Comments
ป้ายกำกับ: Article , Article Recipe , Balsamic Recipe , Balsamic Strawberries , Balsamic Strawberries Recipe , Chocolate Raspberry Cake , Easy Recipe , Fruit Desserts , Strawberries Recipe , Strawberry Recipe

Chocolate Raspberry Cake

Balsamic Strawberries Recipe

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Chocolate Raspberry Cake

Balsamic Strawberries Recipe

Balsamic Strawberries

Servings : 4

Author Notes

You can make cheap, watery Balsamic Strawberries vinegar from the grocery store taste like expensive, well-aged balsamico by reducing it a bit on the stovetop. Add a touch of sugar and lemon and you have a wonderful topping for fruit.

Ingredients

1/2 cup balsamic vinegar
3 tablespoons sugar
1 1/2 teaspoons freshly squeezed lemon juice
2 pounds (about 4 cups) fresh strawberries, hulled and halved

Instructions

Combine the vinegar and sugar in a small saucepan (note: don’t use an aluminum saucepan for this one or the taste will be off). Bring to a boil over high heat and simmer until syrupy and reduced by half, about 5 minutes. Pour the balsamic mixture into a small bowl and add the lemon juice. Allow to cool completely (the syrup can be made a day ahead and stored in the refrigerator).

Drizzle cooled syrup over the strawberries.

Allergen Information:

Gluten-free, wheat-free, soy-free, nut-free.

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Raspberry Crumb Cake Recipe

Tuesday, January 11, 2011 4:02 PM เขียนโดย Goohara , 0 Comments
ป้ายกำกับ: Article , Article Recipe , Cake Recipe , Chocolate Raspberry Cake , Crumb Cake Recipe , Easy Recipe , Raspberry Cake Recipe , Raspberry Crumb Cake , Raspberry Crumb Cake Recipe , Raspberry Recipe , Recipe

Chocolate Raspberry Cake

Raspberry Crumb Cake Recipe

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Chocolate Raspberry Cake

Raspberry Crumb Cake Recipe

Raspberry Crumb Cake

Servings : 15

Author Notes

Perfect for a potluck, brunch, or tea, this Raspberry Crumb Cake Recipe is a guaranteed crowd-pleaser. It's a tangy yogurt cake, loaded with berries and sprinkled with a crunchy brown sugar topping - what's not to love.

Ingredients

3 cups flour
1/2 cup granulated sugar
1/2 cup granulated no-calorie sweetener
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons 67%vegetable oil butter flavored spread, chilled, divided
2 tablespoons light brown sugar
2 large eggs
1 3/4 cups plain fat-free yogurt
2 teaspoons vanilla extract
3 cups fresh raspberries or blueberries or 1 (12 ounce) package of frozen, unthawed raspberries or blueberries

Instructions

Makes 15 Servings
Serving Size: 1 piece, 3 X 2 1/2 inches

1. Preheat the oven to 375°F. Coat a 13 X 9-inch baking pan with cooking spray and set aside.

2. Combine the flour, granulated sugar, no-calorie sweetener, baking powder, baking soda, and salt in a large bowl. Add 4 tablespoons of the butter-flavored spread and blend into dry ingredients using a pastry blender or your fingertips until the spread is uniformly incorporated.

3. To make the crumb topping, transfer 1/2 cup of the flour mixture to a small bowl. Add the remaining 2 tablespoons of the butter-flavored spread and the brown sugar. Blend in using a pastry blender or your fingertips until the spread and sugar are uniformly incorporated. Set the crumb topping aside.

4. Combine the eggs, yogurt, and vanilla in a medium bowl and whisk until smooth. Add the egg mixture to the first flour mixture and stir just until combined. Gently stir in the berries.

5. Spread the batter into the prepared pan and sprinkle evenly with the crumb topping. Bake 25 minutes or until the edges of the cake are browned and a wooden toothpick inserted in the center of the cake comes out clean.

6. Cool the cake completely in he pan on a wire rack before cutting. The cake is best on the day it is made.

Exchanges : 2 Carbohydrate; 1 Fat.
Nutritional Info per Serving : 198 Calories; 44 Calories from Fat; 5 g Total Fat; 1 g Saturated Fat; 30 mg Cholesterol; 195 mg Sodium; 33 g Total Carbohydrates; 2 g Dietary Fiber; 13 g Sugars; 5 g Protein.

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Walnut Raspberry Chocolate Tartlets Recipe

Monday, January 10, 2011 11:49 PM เขียนโดย Goohara , 0 Comments
ป้ายกำกับ: Article , Article Recipe , Chocolate Raspberry Cake , Chocolate Recipe , Chocolate Tartlets Recipe , Easy Recipe , Fruit Desserts , Raspberry Recipe , Walnut Raspberry Chocolate Tartlets Recipe , Walnut Recipe

Chocolate Raspberry Cake

Walnut Raspberry Chocolate Tartlets Recipe

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Chocolate Raspberry Cake

Walnut Raspberry Chocolate Tartlets Recipe

Walnut Raspberry Chocolate Tartlets

So simple, yet pretty and delicious, these Walnut Raspberry Chocolate Tartlets take minutes to make. Perfect for any celebration they can be shaped into rounds, squares or hearts. Make sure that you only use the very best chocolate.

Servings : 6

Ingredients

1 cup coarsely chopped California walnuts, toasted

1 cup puffed brown rice cereal (brown Rice Crispies-type cereal)

4 ounces dark chocolate, melted

36 fresh raspberries

6 sprigs of mint

Directions

1. Arrange six cupcake papers on a baking sheet or in a muffin pan; set aside.
2. In a large bowl, combine the walnuts and rice cereal; mix well. Add the melted chocolate and stir until all is well coated.
3. Divide evenly among the 6 paper-lined cups and press gently with the back of a soup spoon to compact into a "crust".
4. Arrange 6 raspberries on top gently pressing them into position while the chocolate is still warm. Garnish with a sprig of the mint.
5. Refrigerate until firm, about 30 minutes.
6. Remove from the paper liners and place on a serving platter or individual serving plates.
7. Can be made ahead of time and stored in the refrigerator for up to 36 hours.

Nutrition

* Calories: 250
* Total Fat: 19 g
* Saturated Fat: 5 g
* Monounsaturated Fat: 2 g

* Polyunsaturated Fat: 9 g
* Trans Fat: 0 g
* Cholesterol: 0 mg
* Sodium: 0 mg

* Total Carbohydrate: 20 g
* Dietary Fiber: 5 g
* Protein: 4 g

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Chocolate Raspberry Brownie Bites Recipe

11:38 PM เขียนโดย Goohara , 0 Comments
ป้ายกำกับ: Chocolate Raspberry Brownie Bites , Chocolate Raspberry Brownie Bites Recipe , Chocolate Raspberry Brownie Recipe , Chocolate Raspberry Recipe , Chocolate Recipe , Raspberry Recipe

Chocolate Raspberry Cake

Chocolate Raspberry Brownie Bites Recipe

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Chocolate Raspberry Cake

Chocolate Raspberry Brownie Bites Recipe

Chocolate Raspberry Brownie Bites

Don't feel guilty about indulging in these bite size brownies with crunch walnuts because the applesauce keeps them moist without the added fat. The Chocolate Raspberry Brownie Bites Recipe is accented with a hint of raspberry. They freeze well and are great for take-along snacks or for a dessert tray.

Servings : 24

Ingredients

1 tablespoon butter

2 ounces bittersweet chocolate, chopped

1/3 cup unsweetened applesauce

½ cup seedless raspberry jam

½ cup packed brown sugar

1 egg

1 egg white

1 teaspoon vanilla

¾ cup all purpose flour

½ cup chopped California walnuts

Directions

1. In glass bowl, melt butter and chocolate in microwave, stirring once, until melted and smooth, about 1 minute.
2. Stir in applesauce, jam and sugar until well blended.
3. Lightly beat egg with egg white and vanilla. Stir into chocolate mixture. Gently stir in flour and walnuts.
4. Use light cooking spray to grease mini muffin pan. Spoon batter into pan, filling to top. Bake in 350° F oven until tester comes out clean, about 10-12 minutes.
5. Let cool in pan 5 minutes; transfer to rack and cool completely. Repeat with remaining batter. Makes 24 servings

Nutrition

* Calories: 72
* Total Fat: 3 g
* Saturated Fat: 1 g
* Monounsaturated Fat: 1 g

* Polyunsaturated Fat: 1 g
* Trans Fat: 0 g
* Cholesterol: 10 mg
* Sodium: 60 mg

* Total Carbohydrate: 10 g
* Dietary Fiber: 0 g
* Protein: 1 g

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Blueberry Bran Muffins Recipe

11:33 PM เขียนโดย Goohara , 0 Comments
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Chocolate Raspberry Cake Recipe

Blueberry Bran Muffins Recipe

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Chocolate Raspberry Cake

Blueberry Bran Muffins Recipe

Blueberry Bran Muffins

Servings : 24

Author Notes

Yes, you can still have a muffin for breakfast - but it won't be the size of a grapefruit! Savor Blueberry Bran Muffins Recipe healthy benefits in moist, delicious mini-muffins. They are loaded with fiber and freeze well too!

Ingredients

1 1/2 cups unprocessed wheat bran or oat bran
1 cup whole wheat flour
2 tablespoons ground flaxseed
1 1/4 teaspoons baking soda
1 teaspoon ground cinnamon
1/8 teaspoon salt
3/4 cup fat-free milk
1/3 cup honey
1 ripe medium banana, mashed with a fork
2 tablespoons olive oil
1 teaspoon pure vanilla extract
1 cup fresh blueberries or other berries

Instructions

Makes 24 (1 Muffin) Servings

Position a rack in the center of the oven and preheat the oven to 400°F. Lightly coat 2 nonstick miniature muffin pans (12 mini-muffin tins per pan) with olive oil cooking spray.

In a medium bowl, combine the bran, flour, flaxseed, baking soda, cinnamon, and salt. Set aside. In another medium bowl or a blender, combine the milk, honey, banana, egg, olive oil, and vanilla extract until smooth.

Make a well in the center of the dry ingredients and pour in one third of the liquid mixture. Using a spoon, stir until smooth. Add the remaining liquid mixture and stir until well combined. Add the blueberries and stir again, but don't overmix.

Spoon 2 tablespoons of batter into prepared muffin cups. Bake for about 8 minutes, or until the tops spring back when pressed gently in the centers. Do not overBake. Cool the muffins int he pan on a wire rack for 10 minutes before removing from the cups. Serve warm, or allow them to cool completely on the rack.

Per Serving

70 calories; 2 g protein; 13 g carbohydrates (6 g sugars); 2 g fat (0 g saturated fat); 10 mg cholesterol; 3 g fiber; 85 mg sodium.

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California Walnuts and Dried Cranberry Salad Recipe

Sunday, January 9, 2011 4:16 AM เขียนโดย Goohara , 0 Comments
ป้ายกำกับ: Article , California Walnuts Recipe , California Walnuts Salad Recipe , Chocolate Raspberry Cake , Cranberry Recipe , Cranberry Salad Recipe , Dried Cranberry Salad Recipe , Recipe , Salad Recipe

Chocolate Raspberry Cake

California Walnuts and Dried Cranberry Salad Recipe

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Chocolate Raspberry Cake

California Walnuts and Dried Cranberry Salad Recipe

California Walnuts and Dried Cranberry Salad

This festive rice salad boasts California Walnuts, sweet cranberries, and a splash of citrus flavour. Perfect for serving at a holiday buffet table – most of the salad can be prepared ahead of time – simply add the chopped veggies just before serving.

This California Walnuts Recipe is heart-healthy and appears on the Heart and Stroke Foundation’s website.

Servings : 6-8

Ingredients

1 cup coarsely chopped California walnuts

2 cups water

1/2 tsp salt

1 cup brown rice and wild rice blend

1 garlic clove, minced

1 tsp minced orange zest

2 tsp grainy Dijon mustard

2 tbsp orange juice concentrate

1/4 cup sherry vinegar

1/2 cup olive oil

1/2 cup dried cranberries

1/2 red pepper, quartered lengthwise, thinly sliced

3 green onions, thinly sliced

1/2 cup snow peas, sliced

1/4 inch on the diagonal

Directions

1. In dry skillet, toast walnuts over medium-high heat for 1 to 2 minutes or until lightly browned. In medium saucepan, bring water and salt to boil. Add rice, stir well, cover and reduce heat to simmer.
2. Cook for 40 to 45 minutes or until rice is tender and all water has been absorbed. Remove from heat. Let stand 10 minutes. In small bowl, combine garlic, orange zest and mustard; blend well. Whisk in orange juice concentrate and vinegar. Slowly whisk in oil and salt. Transfer cooked rice to large bowl. Add half the orange mixture and toss gently to coat well. Cool to room temperature.
3. Add walnuts, cranberries, red pepper, green onions and snow peas just before serving. Toss. Add remaining dressing to lightly coat vegetables. Toss again and serve.

Nutrition

* Calories: 276
* Total Fat: 24 g
* Saturated Fat: 3 g
* Monounsaturated Fat: 11 g

* Polyunsaturated Fat: 9 g
* Trans Fat: 0 g
* Cholesterol: 0 mg
* Sodium: 159 mg

* Total Carbohydrate: 15 g
* Dietary Fiber: 3 g
* Protein: 3 g

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Blueberry, Watermelon and Walnut Salad Recipe

3:19 AM เขียนโดย Goohara , 0 Comments
ป้ายกำกับ: Article , Article Recipe , Blueberry Recipe , Chocolate Raspberry Cake , Easy Recipe , Fruit Desserts , Recipe , Salad Recipe , Walnut Salad Recipe , Watermelon and Walnut Salad Recipe , Watermelon Salad Recipe

Chocolate Raspberry Cake

Blueberry, Watermelon and Walnut Salad Recipe

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Chocolate Raspberry Cake

Blueberry, Watermelon and Walnut Salad Recipe

Blueberry, Watermelon and Walnut Salad

Light and refreshing, Watermelon and Walnut Salad Recipe is perfect for spring and summer meals complete with a nice crunch thanks to the addition of walnuts.

Servings : 4

Prep Time : 20m

Ingredients

1/4 cup lime juice

1/4 cup olive oil

2 tablespoons honey

1/2 teaspoon salt

1/4 teaspoon ground black pepper

2 cups seedless watermelon, cubed

1 cup fresh blueberries

1 cup California walnuts, chopped

1 yellow bell pepper, cut in bite-size pieces

6 cups mixed baby greens

4 skinless, boneless chicken breast halves (about 6 oz. each), grilled or sautéed until cooked through (see note, below)

Directions

1. Preheat oven to 350ºF and spread walnuts in one layer on baking sheet. Bake until just toasted and aromatic, about 8 minutes; remove and let cool.
2. To prepare vinaigrette, in a small bowl, whisk together lime juice, oil, honey, salt and pepper.
3. For the salad, in a medium bowl, combine watermelon, blueberries, walnuts and bell pepper; add half of the vinaigrette; toss to coat. In a large bowl, toss greens with remaining vinaigrette. Divide greens among 4 plates; top with fruit and walnut mixture. Slice each chicken breast diagonally and serve with the salad.

Nutrition

* Calories: 570
* Total Fat: 34 g
* Saturated Fat: 4.5 g
* Monounsaturated Fat: g

* Polyunsaturated Fat: g
* Trans Fat: 0 g
* Cholesterol: 95 mg
* Sodium: 410 mg

* Total Carbohydrate: 31 g
* Dietary Fiber: 6 g
* Protein: 40 g

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Walnut Berry Crumble Recipe

2:55 AM เขียนโดย Goohara , 0 Comments
ป้ายกำกับ: Article , Article Recipe , Berry Crumble Recipe , Berry Recipe , Chocolate Raspberry Cake , Chocolate Recipe , Easy Recipe , Fruit Desserts , News , Recipe , Walnut Berry Crumble , Walnut Berry Crumble Recipe

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Walnut Berry Crumble Recipe

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Walnut Berry Crumble Recipe

Walnut Berry Crumble

Servings : 4

Ingredients

For the berries:

5 1/2 cups mixed berries (use fresh or frozen raspberries, blueberries, blackberries or red currants)

1/8 cup sugar

1/4 teaspoon vanilla extract

For the crumble topping:

1/2 cup finely chopped California walnuts

2 tablespoons all-purpose flour

2 tablespoons sugar

2 tablespoons butter, at room temperature

Directions

1. Preheat the oven to 375ºF.
2. In a large bowl toss the berries together with the sugar and vanilla until coated.
3. Divide the berries among 4 oven-safe bowls or ramekins of at least 2 cup capacity.
4. To make the topping, put the walnuts, flour, sugar and butter in a medium bowl. With your fingertips or a fork, rub the ingredients together until the mixture looks crumbly.
5. Sprinkle over the berries; it will be a light topping.
6. Bake for 15 - 18 minutes, or until the berries are bubbling and the topping is lightly browned. Cool slightly before serving.
7. Serving suggestion: The crumble goes nicely with vanilla ice cream or whipped cream.

Nutrition

* Calories: 280
* Total Fat: 15 g
* Saturated Fat: 4.5 g
* Monounsaturated Fat: 3 g

* Polyunsaturated Fat: 7 g
* Trans Fat: 15 g
* Cholesterol: 15 mg
* Sodium: 1 mg

* Total Carbohydrate: 33 g
* Dietary Fiber: 6.5 g
* Protein: 4 g

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Lemon Blueberry California Walnut Bread Recipe

Saturday, January 8, 2011 11:51 PM เขียนโดย Goohara , 0 Comments
ป้ายกำกับ: Article , Article Recipe , Blueberry Recipe , Chocolate Raspberry Cake , Easy Recipe , Fruit Desserts , Lemon Blueberry California Walnut Bread Recipe , Lemon Recipe , Walnut Bread , Walnut Bread Recipe

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Lemon Blueberry California Walnut Bread Recipe

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Chocolate Raspberry Cake

Lemon Blueberry California Walnut Bread Recipe

Lemon Blueberry California Walnut Bread

Servings : 12

Author Notes

The Lemon Blueberry California Walnut Bread Recipe complements the sweet subtle taste of walnuts in this recipe and the addition of blueberries offers a nutritious antioxidant boost.

Ingredients

1 cup walnuts, chopped
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
2 tablespoons lemon zest, finely grated
3/4 cup reduced fat buttermilk
2 eggs
1 teaspoon vanilla extract
2 tablespoon unsalted butter, melted
2 tablespoons canola oil
1 cup fresh or frozen blueberries

Glaze:

3 tablespoons granulated sugar
2 tablespoon fresh lemon juice

Instructions

In dry skillet, toast walnuts over medium-high heat for 1 to 2 minutes.

Preheat oven to 350ºF.

In large bowl, combine all-purpose flour, baking powder, baking soda and salt. Whisk to combine.

In medium bowl, combine sugar, lemon zest, buttermilk, eggs, vanilla, melted butter and oil. Whisk just to combine. Make a well in centre of dry ingredients. Add liquid ingredients and mix gently just to combine; do not over-mix. Gently fold in walnuts and blueberries.

Pour batter into a greased and floured 8 x 4-inch loaf pan. Bake in preheated oven for 55 to 60 minutes or until tester inserted in centre comes out clean. Cool on rack for 20 minutes; remove from pan, cool to room temperature.

glaze:

Combine 3 tablespoons sugar and lemon juice in small saucepan. Bring to boil over high heat then cook, stirring until sugar dissolves. Brush glaze over cake while still warm.

Makes 1 loaf

Tips

Leftover buttermilk can be frozen for future use. If using frozen blueberries, do not thaw before adding to the recipe.

Nutrition information per serving

280 calories, 5g protein, 40g carbohydrates, 2g fiber, 90mg sodium, 12g total fat, 2.5g saturated fat

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Whole Grain Mixed Berry Coffee Cake Recipe

10:23 PM เขียนโดย Goohara , 0 Comments
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Chocolate Raspberry Cake

Whole Grain Mixed Berry Coffee Cake Recipe

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Chocolate Raspberry Cake

Whole Grain Mixed Berry Coffee Cake Recipe

Whole Grain Mixed Berry Coffee Cake

Servings : 8

Author Notes

The low-fat granola and whole wheat flour in this Mixed Berry Coffee Cake give you two whole grains. The vanilla, cinnamon and nutmeg add flavor and help bring out the natural sweetness in baked goods so you don't need to add a lot of extra sugar.

Ingredients

1/4 cup low-fat granola
1/2 cup buttermilk
1/3 cup packed brown sugar
2 tablespoons canola oil
1 teaspoon vanilla
1 egg
1 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1 cup mixed berries (such as blueberries, raspberries, and blackberries)

Instructions

Prep Time: 15 Minutes
Start to Finish: 1 Hour
Whole Grain Serving: 1/2

1. Heat oven to 350°F. Spray an 8 or 9-inch pan with cooking spray. Place granola in a resealable food storage plastic bag or between sheets of waxed paper; slightly crush with a rolling pin. Set aside.

2. In a large bowl, stir buttermilk, brown sugar, oil, vanilla and egg together until smooth. Stir in flour, baking soda, cinnamon and salt just until moistened. Gently fold in half of the berries. Spoon into pan. Sprinkle with remaining berries and the granola.

3. Bake 28 to 33 minutes or until golden brown and top springs back when touched int he center. Cool in pan on cooling rack 10 minutes. Serve warm.

Per Serving

160 Calories; 45 Calories from Fat; 5g Total Fat; 0.5g Saturated Fat; 0g Trans Fat; 30mg Cholesterol; 150mg Sodium; 26g Total Carbohydrate; 3g Dietary Fiber; 13g Sugars; 4g Protein.

% Daily Values:
2% Vitamin A; 0% Vitamin C; 4% Calcium; 6% Iron.

Exchanges

1 Starch; 1/2 Other Carbohydrate; 1 Fat.

Carbohydrate Choices : 2

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Strawberry Truffles Recipe

Friday, January 7, 2011 9:02 PM เขียนโดย Goohara , 0 Comments
ป้ายกำกับ: Article , Chocolate Cake , Chocolate Cake Recipe , Chocolate Raspberry Cake , Easy Recipe , Strawberry Cake Recipe , Strawberry Recipe , Strawberry Truffles , Strawberry Truffles Recipe , Truffles Recipe

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Strawberry Truffles Recipe

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Strawberry Truffles Recipe

Strawberry Truffles

Servings : 18

Author Notes

Strawberry Truffles Recipe was a the Grand Prize winning recipe in the 1997 Oxnard, California Strawberry Festival's Berry Off cooking contest.

Ingredients

8 ounces cream cheese at room temperature
5 ounces white chocolate
4 cups confectioner's sugar
1 teaspoon grated fresh ginger root
18 medium fresh strawberries
1/4 cup finely minced crystallized ginger (get it in a gourmet food store or well stocked supermarket)
1/2 cup toasted coconut
1/2 cup finely chopped pistachio nuts

Instructions

Makes about 18 Truffles

Melt white chocolate in the top of a double boiler, let cool.
Beat together the cream cheese, sugar and ginger root until smooth. Add melted white chocolate and mix well. Chill for at least 1 hour or until easy to handle. Use a small melon baller (or small spoon) to scoop out the center of each strawberry, half way down each fruit. Pat strawberry dry. Put a little crystallized ginger into each strawberry. Shape the cheese mixture around the fruit. Coat one end in the toasted coconut, the other in the pistachio nuts. Place truffles in candy cups and chill until serving time.

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Chocolate Covered Strawberries Recipe

8:47 PM เขียนโดย Goohara , 0 Comments
ป้ายกำกับ: Chocolate Cake Recipe , Chocolate Covered Recipe , Chocolate Covered Strawberries , Chocolate Covered Strawberries Recipe , Chocolate Raspberry Cake , Chocolate Recipe , Easy Recipe , Strawberry Recipe

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Chocolate Covered Strawberries Recipe

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Chocolate Covered Strawberries Recipe

Chocolate Covered Strawberries

Servings : 12

Author Notes

Chocolate Covered Strawberries Recipe (or any other fruit, for that matter) are not difficult to make (I even frequently make them on camping trips). There are, however a few points to keep in mind in order to insure success. First, make sure the fruit is completely dry. Even a drop of water in the melted chocolate can cause it to "seize" and turn the entire mixture into a grainy mess. It is also necessary to temper the chocolate, which really isn't difficult, especially if you have a candy thermometer. The glossary links below will help if you don't know how to do it.

Ingredients

8 ounces quality chocolate or white chocolate
about 12 - 14 large strawberries

Instructions

Makes about 12 large strawberries

Melt and temper chocolate over a double boiler. Dip fresh strawberries in the melted chocolate until three quarters covered. Put berries on a sheet of waxed paper to cool, or alternatively, place one berry each in paper candy cups. Let set until chocolate hardens. You can hasten the process by placing the dipped berries in the refrigerator for a few minutes.

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Raspberry Bars Recipe

11:06 AM เขียนโดย Goohara , 0 Comments
ป้ายกำกับ: Article , Article Recipe , Bars Recipe , Cake , Cake Recipe , Chocolate Bars , Chocolate Bars Recipe , Chocolate Raspberry Cake , Raspberry Bars , Raspberry Bars Recipe , Raspberry Recipe

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Raspberry Bars Recipe

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Raspberry Bars Recipe

Raspberry Bars

Servings : 24

Author Notes

Raspberry Bars was one of the first desserts I made on morning television. They were a hit with the hosts and producers of the show.

Ingredients

2 1/4 cups quick cooking rolled oats
2 1/4 cups all purpose flour
1 1/2 cups packed brown sugar
1 1/2 teaspoons baking powder
1 1/3 cups unsalted butter, cold, cut into small pieces
1 1/2 cups raspberry preserves

Instructions

Tip: Make sure you use thick preserves or jam because jelly preserves will bleed too much and the cookie bar won't be firm.

Preheat oven to 350ºF (180ºC). Line a 13 by 9 inch metal baking pan with folk, spray with nonstick cooking spray, then line with parchment paper.

In a mixer bowl fitted with a paddle attachment, combine oats, flour, brown sugar and baking powder. Stir in low speed for 30 seconds until blended. With mixer running, add butter, a few pieces at a time, and mix until crumbly, about 3 minutes. Press two-thirds of the crumb mixture into prepared baking pan.

Smooth preserves over crumb base. Sprinkle with remaining crumb mixture. Bake in a preheated oven until light brown and preserves are bubbling, 18 to 24 minutes. Let cool completely in baking pan before cutting into bars.

Variation:

You can use an array of preserves, such as strawberry or boysenberry in place of raspberry.

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