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Frozen Yogurt 4 Life

  • Location: Massachusetts
  • Favorite foods: Frozen yogurt and coconuts

Kid's Desserts

Kid's Desserts

12 cupcakes

Active Time: 40 minutes

Total Time: 3 hours (including cooling and chilling time)

NUTRITION PROFILE
Low cholesterol |

View Our Nutrition Guidelines » INGREDIENTS
CUPCAKES
2 cups raspberries, fresh or frozen (thawed and drained), plus 12 fresh berries for garnish (about 12 ounces total)
1 tablespoon plus 3/4 cup granulated sugar, divided
3/4 cup whole-wheat pastry flour (see Note)
3/4 cup cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup canola oil
2 large eggs
1 teaspoon vanilla extract
1 teaspoon freshly grated lemon zest
1/2 cup nonfat buttermilk (see Tip)
FROSTING
8 ounces reduced-fat cream cheese (Neufchâtel), at room temperature
1 cup packed confectioners’ sugar
1/2 teaspoon freshly grated lemon zest
PREPARATION
To prepare cupcakes: Preheat oven to 350°F. Line 12 (1/2-cup) muffin cups with paper liners; coat the liners with cooking spray.
Puree 2 cups raspberries and 1 tablespoon granulated sugar in a blender or food processor until smooth. Strain through a fine-mesh sieve into a small bowl, pressing with a rubber spatula to extract all the puree; discard seeds. Reserve 4 teaspoons of the puree for the frosting.
Whisk whole-wheat flour, cake flour, baking powder, baking soda and salt in a medium bowl.
Beat 3/4 cup granulated sugar and oil in a large mixing bowl with an electric mixer on medium speed until combined. Beat in eggs, vanilla and 1 teaspoon lemon zest until well combined. With the mixer on low, alternately mix in the dry ingredients and buttermilk, starting and ending with dry ingredients and scraping the sides of the bowl as needed, until just combined.
Fill the prepared cups half full of batter. Place a scant tablespoon of raspberry puree on each cup (you may have some left over). Divide the remaining batter evenly among the cups. Use a wooden skewer or toothpick to swirl and fold the puree into the batter.
Bake the cupcakes until a toothpick inserted into the center comes out clean, 22 to 24 minutes. Transfer to a wire rack and let cool completely.
To prepare frosting: Meanwhile, beat cream cheese, confectioners’ sugar, 1/2 teaspoon lemon zest and the reserved 4 teaspoons raspberry puree with an electric mixer until smooth. Refrigerate the frosting until very cold, at least 2 hours. Spread the frosting on the cooled cupcakes and decorate with a raspberry on top, if desired.
TIPS & NOTES
Make Ahead Tip: Cover and refrigerate the frosting (Step 7) for up to 3 days. Store cooled cupcakes airtight at room temperature for up to 1 day. | Equipment: Muffin tin with 12 (1/2-cup) cups, paper liners
Ingredient Note: Look for whole-wheat pastry flour in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer.
Tip: No buttermilk? You can make “sour milk” as a substitute: mix 1 1/2
PUBLICATION
April/May 2005
EatingWell Serves Two
TYPE OF DISH
Side dish, vegetable
ETHNIC/REGIONAL
Asian
HEALTH & DIET CONSIDERATIONS
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
High calcium
High fiber
High potassium
Gluten free
EASE OF PREPARATION
Easy
TOTAL TIME
15 minutes or less
SERVINGS
2
PREPARATION/ TECHNIQUE
Saute
MEAL/COURSE
Dinner

SEASON
Spring
Summer
Fall
Winter
HOLIDAY
Valentine's Day
STYLE/THEME
Cooking for 2
Quick (total 30 min. or less)
Vegetarian

Cake baking for a crowd help!

First of all calm down this is no reason to get stressed out. Here's a Martha Stewart Recipe to get you going...
Crushed-Candy Wedding Cake
Here's a modern and fun take on the wedding cake. Use crushed candy to create an easy, delicious, and stunning wedding cake.
Martha Stewart Weddings, Summer 2010
Yield
Serves 175
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Ingredients
3 (14-inch) layers Basic Yellow Cake
2 (12-inch) layers basic yellow cake
2 (10-inch) layers basic yellow cake
1 (8-inch) layer basic yellow cake
2 (6-inch) layers basic yellow cake
5 foam boards, same size as each other
21 dowels, each about 5 inches long
37 1/2 cups Swiss Meringue Buttercream
9 cups crushed candy
Directions
Trim cake layers level (see tier heights below). For each tier: Set 1 layer on foam board. Spread with buttercream (see amounts below). Add second layer (for 14-inch tier, repeat for third). Spread buttercream over top and sides; chill until firm, 30 minutes to 1 hour.

Place candy for each layer (see amounts below) in a ziplock bag, and crush with the end of a rolling pin or the smooth side of a meat mallet. Sift out dust.

Working with one tier at a time, apply a thick, smooth coat of buttercream (see amounts below). Immediately press crushed candy into the still-wet buttercream on the sides of the tier, a handful at a time, to cover evenly (reserve 1/3 cup, or 2/3 cup for 14-inch tier, to sprinkle on tops of tiers).

Assemble the cake: Place 14-inch tier on a 16-inch cake stand. Insert 7 dowels into tier, arranging 1 in the center and the rest evenly spaced about 2 inches from edge. Mark height of cake on dowels; remove, trim to be level with top of cake (but all the same length), and reinsert. Repeat for all tiers, inserting 5 dowels in the 12-inch tier. Stack tiers largest to smallest. Sprinkle reserved candy over tops of tiers.

Cook's Note

Tier heights: 14-inch tier, trim each cake layer to 1 1/4 inches high for a finished height of 5 inches; 12-inch, trim to 1 1/4 inches high, finished height of 3 inches; 10-inch, trim to 1 3/4 inches high, finished height of 4 inches; 8-inch, trim cake layer to 2 inches high, then split horizontally to make 2 layers, for a finished height of 2 1/2 inches; 6-inch, trim to 1 1/2 inches high, finished height of 3 1/2 inches. Buttercream and candy amounts (the brand we used comes in tins that hold roughly 1/3 cup): 14-inch tier, 10 cups buttercream for filling (divide between layers), 7 1/2 cups buttercream for frosting, 3 cups candy; 12-inch, 3 cups filling, 4 1/2 cups frosting, 2 cups candy; 10-inch, 2 1/2 cups filling, 3 1/2 cups frosting, 1 2/3 cups candy; 8-inch, 1 1/4 cups filling, 2 1/2 cups frosting, 1 1/3 cups candy; 6-inch, 3/4 cup filling, 2 cups frosting, 1 cup candy.
Because it's only 30 people you won't have to make all the layers.
Good Luck!

Cake baking for a crowd help!

First of all calm down you've made a cake before even though it's for 30 people you won't mess up! Here's a Martha Stewart recipe to get you going...
Here's a modern and fun take on the wedding cake. Use crushed candy to create an easy, delicious, and stunning wedding cake.
Martha Stewart Weddings, Summer Recipes 2010
Ingredients
3 (14-inch) layers Basic Yellow Cake
2 (12-inch) layers basic yellow cake
2 (10-inch) layers basic yellow cake
1 (8-inch) layer basic yellow cake
2 (6-inch) layers basic yellow cake
5 foam boards, same size as each other
21 dowels, each about 5 inches long
37 1/2 cups Swiss Meringue Buttercream
9 cups crushed candy
Directions
Trim cake layers level (see tier heights below). For each tier: Set 1 layer on foam board. Spread with buttercream (see amounts below). Add second layer (for 14-inch tier, repeat for third). Spread buttercream over top and sides; chill until firm, 30 minutes to 1 hour.

Place candy for each layer (see amounts below) in a ziplock bag, and crush with the end of a rolling pin or the smooth side of a meat mallet. Sift out dust.

Working with one tier at a time, apply a thick, smooth coat of buttercream (see amounts below). Immediately press crushed candy into the still-wet buttercream on the sides of the tier, a handful at a time, to cover evenly (reserve 1/3 cup, or 2/3 cup for 14-inch tier, to sprinkle on tops of tiers).

Assemble the cake: Place 14-inch tier on a 16-inch cake stand. Insert 7 dowels into tier, arranging 1 in the center and the rest evenly spaced about 2 inches from edge. Mark height of cake on dowels; remove, trim to be level with top of cake (but all the same length), and reinsert. Repeat for all tiers, inserting 5 dowels in the 12-inch tier. Stack tiers largest to smallest. Sprinkle reserved candy over tops of tiers.

Cook's Note

Tier heights: 14-inch tier, trim each cake layer to 1 1/4 inches high for a finished height of 5 inches; 12-inch, trim to 1 1/4 inches high, finished height of 3 inches; 10-inch, trim to 1 3/4 inches high, finished height of 4 inches; 8-inch, trim cake layer to 2 inches high, then split horizontally to make 2 layers, for a finished height of 2 1/2 inches; 6-inch, trim to 1 1/2 inches high, finished height of 3 1/2 inches. Buttercream and candy amounts (the brand we used comes in tins that hold roughly 1/3 cup): 14-inch tier, 10 cups buttercream for filling (divide between layers), 7 1/2 cups buttercream for frosting, 3 cups candy; 12-inch, 3 cups filling, 4 1/2 cups frosting, 2 cups candy; 10-inch, 2 1/2 cups filling, 3 1/2 cups frosting, 1 2/3 cups candy; 8-inch, 1 1/4 cups filling, 2 1/2 cups frosting, 1 1/3 cups candy; 6-inch, 3/4 cup filling, 2 cups frosting, 1 cup candy.
Since it's only 30 people you probably won't make al l the layers.
Good Luck!:/

Ice cream flavors that go well with pie?

Vanilla
Caramel
Cinnamon
Strawberry

Need gingerbread cookie recipe

From AllRecipes.com
Original recipe makes 2 1/2 dozen
1 (3.5 ounce) package cook and serve butterscotch pudding mix
1/2 cup butter
1/2 cup packed brown sugar
1 egg
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
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Directions

In a medium bowl, cream together the dry butterscotch pudding mix, butter, and brown sugar until smooth. Stir in the egg. Combine the flour, baking soda, ginger, and cinnamon; stir into the pudding mixture. Cover, and chill dough until firm, about 1 hour.
Preheat the oven to 350 degrees F (175 degrees C). Grease baking sheets. On a floured board, roll dough out to about 1/8 inch thickness, and cut into man shapes using a cookie cutter. Place cookies 2 inches apart on the prepared baking sheets.
Bake for 10 to 12 minutes in the preheated oven, until cookies are golden at the edges. Cool on wire racks.

Frosted cookies to ship

Royal icing is probably your best choice.

food ya just do NOT like??

1. Asparagus
2. Undercooked rice

Pumpkin Marshmallows - I would hate to waste them


Stop ice-cream drips

Here’s an easy way to keep a leaky ice-cream cone from staining your clothes. Just place a large marshmallow in the bottom of the cone before you add the ice cream.
From Readers Digest.

Microwave Cooking


From AllRecipes.com
Original recipe makes 4 servings
2 cups frozen hash brown potatoes
1/2 cup shredded carrot
1/4 cup chopped onion
2 tablespoons chopped fresh parsley
2 tablespoons butter
1 to taste salt and pepper to taste
8 eggs
1/2 cup milk
1/4 teaspoon dry mustard
1 dash hot pepper sauce
1 cup cubed cooked ham
1/2 cup shredded Cheddar cheese
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Directions

In a non-metallic 2 quart casserole dish, stir together potatoes, carrot, onion, parsley and butter. Cover and microwave on High for 5 minutes, stirring once or twice. Season with salt and pepper.
In a medium bowl, beat together, eggs, milk, mustard and hot pepper sauce. Stir in cubed ham. Pour egg mixture into casserole, stir to combine.
Cover dish and microwave on high for 3 minutes. Draw cooked egg toward middle of dish and microwave on medium for 10 to 12 minutes. If you do not have a turntable rotate dish 2 to 3 times. Sprinkle cheese on top, cover and microwave for 30 to 60 seconds until cheese is melted. Let stand 5 minutes before serving.

Elio's Pizza!

Yes it will cook well in a microwave. How much time you put it in for depends on your microwave.

Favorite Food Joke?

Why was the yogurt bad at tennis?…Because it had a soft-serve!

Food Jokes Anyone

Why was the yogurt bad at tennis?…Because it had a soft-serve!

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