Tag Archive: Vanilla

Butterfinger Dessert (Weight Watchers Recipe)

butterfinger dessert in pan PM  Weight Watchers 003

Butterfinger Dessert (Weight Watchers Recipe)
Recipe Type: Dessert
Author: Marsha Baker
Serves: 16
A delicious Butterfinger dessert you don’t have to feel guilty about
Ingredients
  • 1 prepared angel food cake
  • 1 (1 ounce) package fat-free sugar-free vanilla pudding mix (larger size)
  • 2 (8 ounce) containers fat-free cool whip
  • 4 (2 1/8 ounce) size butterfinger candy bars
  • 1 1/2 cups skim milk
Instructions
  1. Spray a 9 x 13″ pan with cooking spray.
  2. Tear angel food cake into bite size pieces.
  3. Prepare pudding with 1-1/2 cups of skim milk and mix with 2 containers of Cool Whip Free.
  4. Crush candy bars.
  5. Layer 1/2 cake, 1/2 of pudding mixture and 1/2 of crushed Butterfingers.
  6. Repeat layer.
Serving size: 1 Calories: 185 Fat: 28 Saturated fat: 1.5 Carbohydrates: 36.2 Sugar: 19.4 Sodium: 254 Fiber: .4 Protein: 4.2 Cholesterol: 3.1
Notes
4 Ww Pts Serving Size: 1 (82 g)

 

Cadbury Egg Fudge

 

Photo Courtesy by ShugarySweets.com

Photo Courtesy by ShugarySweets.com

Cadbury Egg Fudge
Recipe Type: Fudge & Candy
Cuisine: American
Author: Victrocious
I love Cadbury eggs and fudge. This seems to be the perfect combination. Now you don’t have to wait for Easter to enjoy this!
Ingredients
  • 1/2 cup corn syrup
  • 1/4 cup butter, softened
  • 2 tsp vanilla extract
  • 3 cup powdered sugar
  • pinch of salt
  • 1 Tbsp milk
  • yellow food coloring
  • 16 oz milk chocolate, melted
Instructions
  1. In mixer, beat the butter and corn syrup together. Add vanilla, powdered sugar, salt and milk. Beat until smooth. Remove 2/3 of mixture to separate bowl, beat in several drops of yellow food coloring to remaining mixture.
  2. Line a 9inch square baking dish with parchment paper. Melt chocolate according to package directions. Pour half of chocolate in pan to cover the bottom of dish. Spread white layer over chocolate. Drop yellow layer over the white layer, spreading gently with a knife. Pour remaining melted chocolate over, spreading evenly. Refrigerate until chocolate hardens, about 30 minutes. Cut into squares, store in covered container in refrigerator. Great for Easter!
  3. **Recipe adapted slightly from Shugary Sweets**

 

Creamy Rice Pudding

4 servings of rice pudding with a little nutmeg sprinkled on top

4 servings of rice pudding with a little nutmeg sprinkled on top
Creamy Rice Pudding
Recipe Type: Dessert
Cuisine: American
Author: Victrocious
Prep time:
Cook time:
Total time:
Serves: 4
This is my mom’s recipe for Rice Pudding. It’s the best I’ve ever tasted and it gets rave reviews from everyone I serve it to. Sprinkle with nutmeg or cinnamon, if desired. For creamier pudding, use short or medium grain rice. Original recipe makes 4 servings
Ingredients
  • 3/4 cup uncooked white rice
  • 2 cups milk, divided
  • 1/3 cup white sugar
  • 1/4 teaspoon salt
  • 1 egg, beaten
  • 2/3 cup golden raisins
  • 1 tablespoon butter
  • 1/2 teaspoon vanilla extract
Instructions
  1. Bring 1 1/2 cups water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover, and simmer for 20 minutes.
  2. In a clean saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg, and raisins; cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla.
Notes
Cook’s Note:[br]This recipe may also be made using Splenda® instead of sugar. Use 1/3 the amount. This is an easy way to enjoy this great creamy recipe but cut down on the sugar and calories.

 

Assembling the ingredients

Assembling the ingredients

Cooking the rice, sugar & milk together for 20 mins

Cooking the rice, sugar & milk together for 20 mins

 

Chocolate-Glazed Fudge Cake

Prep Time: 30 min

Total Time: 2hr 10 min

Servings: 16

Ingredients

Cake

1 cup butter

16 oz. semisweet chocolate, chopped

2 teaspoons vanilla

6 eggs, lightly beaten

Glaze

1/4 cup whipping cream
1 tablespoon light corn syrup
1 teaspoon vanilla
3 oz. semisweet chocolate, chopped

Garnish

2 tablespoons chopped toasted hazelnuts (filberts)

Directions

1 Heat oven to 350°F. Grease 8-inch round cake pan. In medium saucepan, melt butter and 16 oz. chocolate over medium-low heat, stirring until smooth. Remove from heat. Stir in 2 teaspoons vanilla. Gently stir in eggs until well combined. Pour into greased pan. Place cake pan in 13×9-inch pan; add warm water until 1 inch deep.
2 Bake at 350°F. for 35 to 40 minutes or until center is set. Remove cake pan from water bath; place on wire rack. Cool 40 minutes.
3 Carefully run knife around edge of pan; invert cake onto wire rack. Cool an additional 20 minutes.
4 Meanwhile, in small saucepan, combine whipping cream, corn syrup and 1 teaspoon vanilla. Bring to a boil over medium heat, stirring occasionally. Remove from heat. Add 3 oz. chocolate; stir until melted and smooth.
5 Place cake on serving platter. Place pieces of waxed paper under cake to catch drips. Slowly pour glaze over top and sides of cake to cover. With narrow metal spatula, smooth glaze over cake. Sprinkle hazelnuts around top edge of cake. When glaze is set, remove waxed paper. Store in refrigerator.

Expert Tips

Hazelnuts, also called filberts, grow in clusters on trees in temperate climates. The small round nuts are covered in a thin brown bitter skin.
To remove the skin from hazelnuts, place them in a single layer on a cookie sheet and bake at 350°F. for 10 to 15 minutes, or until the skins begin to flake. Fold the hot nuts into a kitchen towel and rub them vigorously until most of the skins come off.
Add sparkle to your dessert party by garnishing this cake with a flourish of edible glitter. Present the cake on a large silver or gold platter decorated with edible glitter which can be found at baking supply stores.

Source:  www.Bettycrocker.com

White Chocolate Brownies

photo courtesy of gracessweetlife.com

photo courtesy of
gracessweetlife.com

 

6 tablespoons unsalted butter

8 ounces white chocolate

2 eggs

1/4 cup sugar

1/2 tablespoon vanilla

1 cup flour

1/2 cup semisweet chocolate chips

Preheat oven to 350.

Grease and flour an 8 inch square baking pan, or line with foil.

Melt butter and 4 oz of white chocolate together in top of double boiler over hot water. When melted remove from heat and add the remaining white chocolate. Stir to blend well. Set aside. Beat the eggs and sugar until pale and thick.Add white chocolate and butter mixture, vanilla and flour. Beat just until smooth. Add chocolate chunks and mix in by hand, being careful not to overmix.

Pour into prepared pan and bake 35 minutes or until toothpick inserted in center comes out clean. Cool on wire rack. Cut into squares or bars.