Yummus -a lower fat and calorie hummus.
From Eat Shrink and be Merry
You can easily dress up the boring looking hummus by serving it in an interesting dish, or creatively arranging the dunkables.
Hummus is also delicious on wraps and sandwiches.
1 can (19 oz) chickpeas, drained and rinsed
1/4 cup light sour cream
2 TBSP tahini (sesame seed paste)
2 TBSP freshly squeezed lemon juice
2 tsp minced garlic
1 tsp grated lemon zest
1/2 tsp toasted sesame oil
1/2 tsp each of salt and granulated sugar
1/4 tsp each of ground cumin and ground coriander
Place all ingredients in the bowl of a food processor and whirl until smooth. Serve with warm whole wheat pita wedges, breadsticks or crisp veggies for dunking.
Makes about 2 cups
Nutritional info per serving (1/4 cup) (just dip, not including the pita or veggies)
calories: 104
total fat: 3 g
saturated fat: 0.4 g
protein: 4 g
carbs: 16 g
fiber: 3.1 g
Cholesterol: 1 mg
sodium: 229 mg
One of the most divine cakes ever. I usually make this only for special occasions simply because its takes a while to make. But it is soooo worth it. Gorgeous presentation, and tastes amazing.
Chocolate stars-
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 tablespoon solid vegetable shortening
Nonstick vegetable oil spray
Cake-
4 ounces unsweetened chocolate, chopped
1 3/4 cups all purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 teaspoons vanilla extract
2 large eggs
1 1/2 cups whole milk
Filling and frosting-
3 cups chilled whipping cream
1/4 cup (1/2 stick) unsalted butter, cut into pieces
1 pound good-quality white chocolate (such as Lindt or Baker's), finely chopped
2 teaspoons vanilla extract
1/2 teaspoon almond extract
4 tablespoons amaretto or other almond liqueur
For chocolate stars:
Line baking sheet with foil. Stir chocolate and shortening in top of double boiler set over simmering water until melted and smooth. Pour onto prepared baking sheet, tilting pan to spread chocolate mixture to irregular 14x9-inch rectangle. Refrigerate until just firm, about 12 minutes. Spray assorted star-shaped cookie cutters with nonstick spray. Cut out stars. Refrigerate until firm, about 30 minutes. Using small offset spatula, carefully transfer stars 1 at a time to another foil-lined baking sheet. Refrigerate until ready to use. (Can be made 3 days ahead. Cover and keep refrigerated.)
For cake:
Preheat oven to 350°F. Butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with parchment paper; butter parchment. Stir unsweetened chocolate in heavy medium saucepan over low heat until melted and smooth. Cool slightly. Sift flour, cocoa powder, baking powder, baking soda, and salt into medium bowl. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in lukewarm melted unsweetened chocolate and vanilla. Beat in eggs, 1 at a time, blending well after each addition. Mix in cocoa powder mixture in 3 additions, alternating with milk in 2 additions.
Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 35 minutes. Cool cakes in pans on racks 10 minutes. Run knife around edge of each pan to loosen cakes. Turn cakes out onto racks and cool completely. Peel off parchment.
For filling and frosting:
Bring 1 cup cream and butter to simmer in heavy medium saucepan over medium heat, stirring until butter melts. Remove from heat. Add white chocolate and stir until smooth. Whisk in vanilla. Pour 1 1/2 cups white chocolate filling into small bowl; cover and freeze until cold, about 2 hours.
Let remaining white chocolate mixture in saucepan stand at room temperature until lukewarm, about 20 minutes.
Using electric mixer, beat remaining 2 cups cream and almond extract in large bowl until peaks form. Working in 3 batches, fold in lukewarm white chocolate mixture. Refrigerate whipped cream frosting just until medium peaks hold, folding occasionally, about 3 hours.
Brush 2 tablespoons amaretto over top of each cake layer. Place 1 layer on platter. Spread chilled 1 1/2 cups white chocolate filling over. Top with second cake layer. Spread whipped cream frosting over top and sides of cake. Chill until cold and set, about 1 hour. (Can be made 1 day ahead. Cover and keep refrigerated.)
Arrange chocolate stars decoratively atop cake and serve.
This is by far the best adult slushie recipe I have ever tasted. I always make a huge batch and keep it in my freezer. It is also one of my most requested drink recipes, along with my Lime Sherbet Punch recipe
26 oz Malibu Coconut Rum
1 can of frozen orange juice concentrate
1 can of frozen lemonade concentrate (regular not pink)
1 can of pineapple juice ( I think they are 24 ounces or so?)
24 ounces of water
1/2 mickey of peach schnapps ( about a cup and a half)
Mix everything together, and freeze. I usually divide it into a few large freezer bags, this way I can squish it around every few hours while it is freezing. It will freeze into a nice slush consistency and to serve it, you scoop out some into a tall glass ( about 2/3 full) and top it off with 7-up.
MMm perfection.
peppermint schnapps
Bailey's® Irish cream
Kahlua® coffee liqueur
1. Pour Kahlua into shot glass to about 1/2 full.
2. Using a spoon(inverted), slowly pour in the Peppermint Schnapps until glass is about 3/4 full. Done correctly, the Schnapps will flow under the Kahlua for a clear layer.
3. Again using a spoon, but this time right side up, slowly top off the glass with a layer of Bailey's. Be careful to place the spoon right at the top of the Kahlua layer and to raise it as the glass fills up. Done correctly, this will provide a layer of Bailey's floating over the Kahlua.
4. Toss it down all at once for something like a Peppermint Pattie, WITH A BANG!!! NOTE: Best if all ingredients are chilled.
1 oz vodka
1 oz Kahlua® coffee liqueur
1 oz Bailey's® Irish cream
1 oz white creme de menthe
Mix the vodka, kahlua and bailey's and pour over ice. Pour the creme de menthe down the center of the glass. Looks gross, but tastes delicious!
1 oz vodka
1 oz butterscotch schnapps
1 oz amaretto almond liqueur
Pour into a stainless steel shaker over ice. Shake until ice cold, pour into an ice-filled old-fashioned glass, and serve.
1/2 vanilla vodka
1/2 creme du cacao
Shake it up in a martini shaker with lots of ice and strain into shot glasses or martini glasses.
May I suggest serving this with a side of water, or perhaps a side of a grab rail to get you back in to the house in an upright fashion after exiting the hot tub. Just sayin'
1 part Amaretto
1 part Southern Comfort
Shake with ice, and serve on the rocks
Or can be served as a shooter
1 oz Vanilla vodka
1 oz Chambord
1/2 oz Chocolate liqueur ( creme de cacao etc)
1 oz Cranberry juice
Shake with ice and strain
3 parts Vanilla vodka
1 part Chambord
3 parts cranberry juice (either red or white)
Shake with ice and strain
1 oz sour apple pucker
1 oz vodka
1/2 oz butterscotch ripple
1/4 oz lime juice
2-4 oz cranberry juice (to your liking)
shake with ice and strain.
A nice change from the standard fruit flavored punch served at showers etc, this limeade based punch always goes over well, and I always ALWAYS get asked for the recipe.
Mix Well and Chill:
3 or 4 cups pineapple juice
2/3 cup lemon juice
8 cups water
3 packages of lemon-lime kool-aide
1 and one half cups sugar
To Serve: Put it in a punch bowl, scoop out 2 cups of lime sherbet, and float in the punch bowl, then and add a liter and a half of 7-up.
This is a perennial favourite when we are entertaining. It is not too strong, and it is the funkiest neon green ever.
2 parts vodka
3 parts melon liqueur
4 parts orange juice
Pour everything into a martini shaker with ice, shake 'er up and pour into a martini glass. It is the coolest neon green colour, and super yummy!!
