Tres Leches Cake

Tres Leches Cake

Ingredients

1 box yellow cake mix

follow directions on cake box back, except  Replace water with whole milk, oil with unsweetened applesauce, add 1 teaspoon vanilla, and the eggs

1 can (14 oz) sweetened condensed milk (not evaporated) -- Can be FAT FREE

1 cup whole milk

1 cup heavy whipping cream

1 container cream cheese frosting

Directions

·        1 Heat oven to 350°F (325°F for dark or nonstick pan). Grease and flour or spray bottom and sides of 13x9-inch pan.

·        2 In large bowl, beat cake mix, milk, applesauce, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

·        3 Bake as directed on box for 13x9-inch pan. Let stand 5 minutes. Poke top of hot cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking.

·        4 In large bowl, stir together sweetened condensed milk, whole milk and whipping cream. Carefully pour evenly over top of cake. Cover; refrigerate about 1 hour or until mixture is absorbed into cake. Frost with frosting. Store in refrigerator.  Be sure to seal in cake with frosting leaving no holes or gaps between sides of pan and frosting.  This will keep moisture in the cake longer.  Once cut be sure to keep covered to hold in moisture.

Gluten-Free Chocolate Chip Cookies

Gluten-Free Chocolate Chip Cookies

2 ¼ Cups all purpose gluten-free flour blend

½ teaspoon xanthan gum (omit if your flour blend has xanthan or guar gum already)

1 teaspoon baking soda

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2 ounces cream cheese (room temperature)

½ Cup unsalted butter (room temperature)

¼ Cup unsweetened applesauce (room temperature)

1 Cup packed brown sugar

1 ½ teaspoons pure vanilla extract

2 egg yolks (room temperature)

2 Cups Nestle milk chocolate chips 

¼ Cup shredded coconut

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Cream cheese and butter in your stand mixer with paddle attachment.  Cream together.  Add brown sugar and granulated sugar.  Cream together well.  Add vanilla and egg yolks (yolks one at a time).  Mix well.  Add 1^st three ingredients (flour, xanthan gum, and baking soda).  Mix well.  Add chocolate chips and coconut.  Mix just until incorporated.  Put dough in an airtight container and refrigerate one to four hours before cooking.

Scoop dough and roll in hands into balls and place on parchment lined air bake cookie sheet.  DO NOT SPRAY cookie sheet!  9 to 12 cookies per cookie sheet.  Bake for 8 minutes at 375 degrees farenheight.  Remove when edges are set and just browning.  The centers will look underdone, the cookies will continue to cook as they cool.  Leave the cookies on cookie sheet for 2 -3 minutes after removing from the oven.    

Frosting

Don't know where I found this recipe, but of course as always I have changed it out.

5 Tablespoons Heavy Cream
1 teaspoon pure vanilla extract
4 Tablespoons Cocoa Powder
1 Softened Cup Unsalted Butter OR 1  8 ounce package Cream Cheese FAT FREE, LOW FAT, or REGULAR
4 1/2 Cups Powdered Sugar

Mix first 4 ingredients together, then slowly (so as not to have white powder flying everywhere) add in powdered sugar.

Mix well.  Refrigerate for an hour for a stiffer frosting or use right away for a softer frosting.  

Cream Cheese Mints

I wanted to try to make cream cheese mints.  I've always been terrified of making them and I don't know why.  They were so easy.

3 Cups powdered sugar
1/2 teaspoon peppermint extract
3 ounces softened cream cheese

Granulated sugar for rolling them in.

I mixed the cream cheese and peppermint together and slowly mixed in all the powdered sugar.  I rolled them into balls, placed them in a bowl of sugar, then onto a wax paper and flattened them with the tines of a fork.  They sit for about 12 hours to dry, flip them and give them another 12 hours.  So easy, and delicious.

 

Key Lime Pie VII

• Prep
  15 m
• Cook
  8 m
• Ready In
  55 m

Recipe By:ANNRICHARDSON

"This recipe uses condensed milk and sour cream. Fabulously easy. . . a summertime favorite! If you have time, a homemade graham cracker crust is better! Garnish with whipped cream and thin slices of lime if you like."

Ingredients

• 1 (9 inch) prepared graham cracker crust
• 3 cups sweetened condensed milk
• 1/2 cup sour cream

• 3/4 cup key lime juice
• 1 tablespoon grated lime zest

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, combine condensed milk, sour cream, lime juice, and lime rind. Mix well and pour into graham cracker crust.
3. Bake in preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of pie. DO NOT BROWN! Chill pie thoroughly before serving. Garnish with lime slices and whipped cream if desired.

The same way you would make a graham cracker crust for a cheesecake you could put that in a pie plate or tin for this crust to make it gluten free.  Use 2 to 3 tablespoons of melted unsalted butter with 1 package crushed gluten free graham cracker crumbs (s'morables).  Press into dish.  

To make low fat you could use fat free sweetened condensed milk and fat free sour cream.  

ALL RIGHTS RESERVED © 2016 Allrecipes.com 

http://allrecipes.com/recipe/15880/key-lime-pie-vii/print/?recipeType=Recipe&servings=8

Breakfast List

Cold Cereal

Granola

Oatmeal

Cream of Wheat

Grits

Scrambled ~ Fried ~ Soft Boiled Eggs

Egg & Cheese Burritos

Omelets

Quiche

Bacon

Sausage

Hash Browns

Biscuits & Gravy

French Toast

Waffles

Pancakes

Pancake Muffins

Peanut Butter & Jelly Toast

Peanut Butter & Honey Toast

Cinnamon Toast

Jelly Toast

Bagels & Cream Cheese

English Muffins

Biscuits & Jam

Fruit & Cheese

Fruit Pizza

Fruit Smoothie

Yogurt

Cottage Cheese & Fruit

Donuts

Cinnamon Rolls

Breakfast Cake

Sweet Bread

Croissants

Muffins

Strawberry ~ Chocolate ~ White Milk

Hot Cocoa

Hot Cider

Apple ~ Orange ~ Grape Juice

Water

Breakfast

Apple Pie Cake

Ingredients

Topping

1

cup Gold Medal™ all-purpose flour

1/2

cup packed brown sugar

1/2  cup unsalted butter, cut into small pieces

Apple Mixture

6

apples, peeled, thinly sliced

3

tablespoons packed brown sugar

1

teaspoon ground cinnamon

2

teaspoons lemon juice

Cake

1

box Betty Crocker™ SuperMoist™ yellow cake mix

1 1/3

cups water

1/3

unsweetened applesauce

3

eggs

Directions

• 1Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with baking spray with flour.
• 2In medium bowl, stir together flour, 1/2 cup brown sugar. With pastry blender or fork, cut in butter until mixture is crumbly. Set aside.
• 3In another medium bowl, gently stir together Apple Mixture ingredients; set aside.
• 4In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• 5Spread apple mixture evenly over cake batter. Sprinkle Topping evenly over top.
• 6Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 30 minutes.

http://www.bettycrocker.com/recipes/apple-pie-cake/92032a9b-1144-41dc-bd22-871a2358615e

5 - Layer Chocolate Chip Cookie Bars

1 (16.5 oz) tube refrigerated chocolate chip cookie dough, softened
1 (14 oz) can fat free sweetened condensed milk
1 (11 to 12 oz) bag white chocolate chips
1 Cup sweetened flaked coconut
1 Cup chopped pecans

Preheat oven to 350 degrees
Lightly grease a 9 x 13 baking pan

Press dough evenly into bottom of prepared pan and slightly up sides to form a shallow rim.

Bake 15 minutes.

Drizzle sweetened condensed milk evenly over partially baked crust.

Sprinkle with baking chips, coconut, and nuts.

Bake it about 25 minutes more or until golden brown.  Let cool for 20 minutes before loosening bars from sides of pan.  Cool completely before cutting.

Serve with a glass of milk.  

Loaded Oatmeal Chocolate Chip Cookies

INGREDIENTS:

1 large egg
1/2 cup unsweetened applesauce
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1 tablespoon vanilla extract
1 cup old-fashioned whole rolled oats (not instant or quick cook)
1 cup all-purpose flour
1/2 cup sweetened shredded coconut
1/2 cup chopped walnuts (pecans may be substituted; or nuts may be omitted)
1/2 teaspoon baking soda
1 heaping cup milk chocolate chips

DIRECTIONS:

1.                         To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the egg, applesauce, sugars, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.

2.                         Stop, scrape down the sides of the bowl, and add the oats, flour, coconut, walnuts, baking soda,  and beat on low speed until just combined, about 1 minute.

3.                         Stop, scrape down the sides of the bowl, and add the chocolate chips, and beat on low speed until just combined, about 30 seconds.

4.                         Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 12 equal-sized mounds of dough, roll into balls, and flatten slightly. Tip - Strategically place a few chocolate chips on top of each mound of dough by taking chips from the underside and adding them on top.

5.                         Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.

6.                         Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 11 t0 13 minutes (for super soft cookies, longer for more well-done cookies), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don't overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack.

7.                         Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

http://www.averiecooks.com/2014/12/loaded-oatmeal-chocolate-chip-cookies.html

Pizza

1 ¼ Cups hot tap water
1/8 Cup applesauce
1/8 Cup honey
1 ½ Cups flour – wheat, unbleached white, or a combination of both -- sifted
½ Tablespoon potato powder – can substitute regular flour or oat flour
1 Tablespoon Applesauce Powder – can substitute regular white sugar, raw sugar, or brown sugar
1 ½ Tablespoons raw sugar – can substitute granulated sugar or brown sugar
¼ Cup dry powdered milk
½ Tablespoon powdered Egg mix – can leave this out if necessary
4 teaspoons vital wheat gluten
1 Rounded Tablespoon SAF instant yeast

1 ½ Cups flour – sifted –

Use dough hook—for Kitchen Aid when using dough hook use a 2, 3, or 4  on the speed.

Kitchen Aid does not tolerate this recipe doubled very well.

Put water, all sugars, honey, & yeast into bowl, set aside and let raise.  Put applesauce, into bread mixer.  Add 1 ½ cups flour, potato powder, dry milk, dry egg mix.  Now put sugar and  yeast mixture into mixer.  Mix for a minute.  Turn off and let SPONGE (covered) for 6 minutes.  Start mixer again, NOW add the rest of the 1 ½ cups flour.

Let knead for 6 minutes if white bread or 9 minutes for 1/2 white, 1/2 wheat, or 12 minutes for whole wheat.  Stop machine and let rise for 20 minutes (covered).

Remove dough from the bowl.  For bread loaves to be nice and smooth looking—roll dough out flat on floured surface then roll up into a loaf and tuck in ends.

Form into loaves, rolls, breadsticks, cinnamon rolls, pizza crust, etc.  Place in/on cooking sprayed dish, cookie sheet, or pizza pan cover and let raise 20 to 60 minutes, or longer.  Pizza crust does not need final rising.

Turn oven on to 350 degrees F.  Bake 20 to 30 minutes depending on what you are baking, and depending on how hot your oven cooks.

Pizza cook for 15 to 20 minutes on 450 degrees.

Makes 1 Large bread loaf = 1 ¼ loaves – you’ll need and x-tra large loaf pan for this recipe.

If you live in a dry climate, you may want to put a pot of water on the stove to boil while you make and raise the bread.  This will help your bread to raise better. 

Dutch Oven/Casserole Dish Potatoes

8 pounds peeled and thinly sliced potatoes
10 slices crispy fried turkey bacon, broken into small pieces
1 large onion chopped or sliced
1/4 Cup unsalted butter -- not margarine
pepper to taste
16 ounces Fat Free sour cream
2 Cups or more skim cheese shredded

Spray 10 x 14 glass casserole dish with cooking spray and put crispy bacon, butter, and sliced onions in the oven uncovered at 450 till onions are soft and see through.  Stir them a few times.  Add potatoes and stir until all is well mixed.  Cook 20 minutes covered at 450, stir, repeat 2 more times, stirring each time. Take out of oven add heated sour cream by spreading it all over the potatoes.  Sprinkle with cheese.  Cook uncovered an additional 10 to 20 minutes, until cheese is bubbly.  Let set 5 minutes before eating.   

Cinnamon Bread

1 package yellow cake mix
3/4 C. Fat Free Vanilla Chobani Yogurt
3/4 Cup Fat Free Milk
4 Eggs
1 teaspoon Vanilla extract
1/2 C. Sugar
2 T. Cinnamon

1. 
   
2. Pour cake mix into a large mixing bowl. Remove 3 Tbsp from the mix and discard.
3. Add yogurt, water, eggs, and vanilla. Beat until completely smooth.
4. Spray each loaf pan and fill half way with batter.
5. In a separate bowl, mix the sugar and cinnamon together.
6. Sprinkle ⅓ cup of the cinnamon sugar mixture on to the half filled loaf pans.
7. Add remaining batter to each loaf pan. Be mindful that the mix will rise.
8. Sprinkle the remaining cinnamon sugar mixture on top of each loaf.
9. Using a butter knife, gently move the batter around creating cinnamon swirls.
10. Bake at 350°F for 45 to 50 minutes.

http://www.duncanhines.com/recipes/muffins-loaves/Duncan%20Hines%C2%AE/cinnamon-bread-2/?utm_source=facebook&utm_medium=paidsocial&utm_content=worldkindnessday-11.13.14&utm_campaign=bakingholiday

Hot Cocoa Powder

4 Cups Non-Fat Powdered Milk
2 Boxes 21.8 oz. Chocolate Nesquik Powder
16 oz. Non-Fat Powdered Creamer
2 Cups Powdered Sugar
2 Large Boxes Instant Chocolate Pudding
2 Tablespoons Cocoa Powder
4 Tablespoons Brown Sugar
1 Teaspoon Corn Starch

Mix together.  3 to 5 Tablespoons per cup of hot Fat Free milk.

(for jar gifts add mini marshmallows, mini chocolate chips, and crushed candy cane or mints)

Chantal's New York Cheesecake

15 Graham Crackers Crushed
2-3 Tablespoons melted butter

4 (8 oz) packages Low Fat Cream Cheese
1 1/2 Cups Granulated Sugar
3/4 Cup Fat Free Milk
4 Eggs
1 Cup Fat Free Sour Cream
1 Tablespoon Vanilla Extract
1/4 Cup Unbleached Flour
2 T. Cornstarch

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Cooking Spray a 9 inch springform pan.
2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla, cornstarch, and flour until smooth. Pour filling into prepared crust.
4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this may help to prevent cracking. Chill in refrigerator about 6 hours before serving.

http://allrecipes.com/recipe/chantals-new-york-cheesecake/

Chocolate Chip Cookies

I usually make cookies with cake mixes, but as I was out of cake mixes at the time and "needed" some chocolate chip cookies, I looked up a recipe on the internet.  Of course being as I need very low fat and low sodium food I changed out the recipe, as always to meet my needs.  It still turned out delicious. Here is what I came up with.

1/2 Cup Fat Free Vanilla Chobani Yogurt
3/4 Cup Brown Sugar
3/4 Cup Granulated Sugar
2 Eggs
1 Teaspoon Vanilla
1 1/2 Bags Milk Chocolate Chips
2 1/4 Cups Unbleached Flour
3/4 Teaspoon Baking Soda

X-tra  sugar for rolling cookies in.

Mix first 5 ingredients in bowl with electric mixer.
Add Chocolate chips, flour and baking soda.
Mix well.
Refrigerate in airtight container for 1 or more hours for best results before cooking.

Preheat oven to 375 degrees Farenheight
Spray with cooking spray or use parchment paper an air bake cookie sheet (only cookie sheets I ever use)
Spoon cookies into bowl of sugar.  Roll cookies in sugar and then place on cookie sheet.
Bake at 375 for 8 -12 minutes or until just golden brown.
Let cool on cookie sheet for 2-5 minutes before removing.   

Caramel Pretzel Chocolate Chip Cookies

Ingredients

• 1/2 cup Fat Free Vanilla Chobani Yogurt
• 1/4 cup plus 2 Tbsp sugar
• 1/4 cup plus 2 Tbsp brown sugar
• 1/2 tsp vanilla
• 1 egg
• 1/2 tsp baking soda
• 1 1/2 cups unbleached flour
• 3/4 cup stick pretzels, broken into thirds
• 1/2 cup caramel bits
• 1/2 cup milk chocolate chips

Instructions

1. In a stand mixer, cream yogurt with sugars. Add vanilla & egg. Incorporate & scrape bowl.
2. Combine baking soda, & flour. Gradually add to wet mixture. Mix until combined.
3. Fold in broken pretzels, caramel bits, & chocolate chips with a spatula.
4. Spoon onto a baking sheet with parchment paper.
5. Bake at 350*F for 11-12 minutes.

http://annalunchideas.blogspot.com/2014/05/caramel-pretzel-chocolate-chip-cookies.html

Browned Butter Cream Cheese Frosting

1/2 cup unsalted butter divided
8 oz. package Fat Free cream cheese, room temperature
1 t. vanilla
3 cups powdered sugar
1-3 T. Fat Free milk

In a small saucepan, over medium heat, heat 1/4 cup butter until browned. Cube up the other half of butter and place in a small bowl, pour browned butter over top and mix until all the butter is melted. In a large bowl beat butter, cream cheese, vanilla and sugar until creamy. Add 1-3 T. cold milk if needed to thin to a spreading consistency. Frost any cake with this frosting. Chill until ready to serve. Makes about 4 cups frosting.

http://www.bigredkitchen.com/2008/11/browned-butter-cream-cheese-frosting/

White Chocolate Chip Cranberry Cookies

1 Cup Vanilla Fat Free Chobani Yogurt
1 1/2 Cups granulated sugar
1 Cup packed brown sugar
2 Eggs
1 1/2 teaspoons vanilla extract
3 cups unbleached flour
1/2 teaspoon baking soda
2 Cups white chocolate chips or 1 C white & 1 C milk chocolate
1 Cup dried cranberries
1/4 Cup shredded coconut

Preheat oven to 350 degrees.  Mix yogurt, and sugars.  Add vanilla and eggs.  Blend in flour and baking soda.  Add white chocolate chips and cranberries.  Roll cookies in sugar.  Drop by spoon onto cooking sprayed baking sheet.  Bake for 8-12 minutes.     

Cranberry Cookies

Ingredients
2 1/4 cups unbleached flour
1 tsp baking soda
1 cup Fat Free Vanilla Chobani Yogurt
1/4 cup white sugar
3/4 cup brown sugar
3 1/2 ozs instant vanilla pudding mix
1 tsp vanilla extract
2 eggs
6 ozs white chocolate chips
3 ozs dried cranberries

Directions

1. Preheat an oven to 350 degrees F (175 degrees C). Lightly Spray two baking sheets. Combine flour and baking soda in a bowl.
2. Beat the yogurt, white sugar, brown sugar, and instant pudding with an electric mixer in a large bowl until smooth. Beat the first egg into the yogurt until completely blended, then beat in the vanilla with the last egg. Mix in the flour mixture until just incorporated. Fold in the white chocolate chips and cranberries; mixing just enough to evenly combine. Drop spoonfuls of the dough 2 inches apart onto prepared baking sheets.
3. Bake in the preheated oven until edges of the cookies become golden brown, 9 to 12 minutes. Cool in the baking sheet for 10 minutes before removing to cool completely on a wire rack.

http://allrecipes.com/Recipe/lindas-cranberry-cookies/detail.aspx

Chocolate Chip Chocolate Dipped Macaroons

Here’s what you need:

• 14 oz. sweetened coconut
• 2 tsp. vanilla
• 14 oz. can Fat Free condensed sweetened milk
• 2 cups Milk chocolate chips
• Candy and molding chocolate

Here’s what you do:

• Preheat oven to 350 degrees and line cookie sheet with non-stick foil
• Mix coconut, vanilla, condensed milk and chocolate chips together in large mixing bowl
• Take a teaspoon size of the mixture and roll it in a ball with your hands
• Place each on the cookie sheet spaced apart (they will spread a bit)
• Bake about 15-20 minutes until golden brown (this really depends on your oven, you don’t want them to burn, so watch them carefully)
• Cool on a wire rack
• When totally cool – melt candy chocolate in a double boiler (follow your chocolates instructions) and dip the bottom and roll the bottom sides in the chocolate.  Let cool for about 15 minutes in the refrigerator

http://princesspinkygirl.com/macaroon-recipe/2