Upside-Down Almond-Fudge Tartlets

This Cooking Light Recipes boxed calendar is going to be the death of me. I can barely wait to turn to the next recipe every other day! The excitement and anticipation wreaks havoc on my impatient body. Well, not really. But it does entice my taste buds and gets me cooking things that I probably shouldn’t have in the house because it’s bad for my hips…. because that’s straight where it goes.

Luckily, it’s Cooking LIGHT and not Cooking LOADED. I can eat an entire one of these tartlets and still stay within my points for a day (I still get a lot of points). It’s completely worth it too because these are just fantastic! You can change up the nuts on top too. Don’t like almonds? Use pistachios, walnuts, hazelnuts or even peanuts. Let your taste buds be your guide. Just don’t let your taste buds to convince you to eat two of them like mine did. Tricky buds.

tart, tartlet, almond, fudge, chocolate, dessert

Upside-Down Almond-Fudge Tartlets (from Cooking Light)
Servings: 6
PointsPlus per Serving: 13 (or cut each in half for 7 PP per serving)

Ingredients

  • 1 cup coarse chopped almonds, toasted, 23 PP
  • 4 oz bittersweet chocolate, coarsely chocolate, 16 PP (I used what I had, which was 1 square bittersweet, 1 square unsweetened and 2 squares semi-sweet)
  • 6 tablespoons unsalted butter (I used crisco butter-flavored sticks for 19 PP)
  • 2.25 oz all-purpose flour (around 1/2 cup), 6 PP
  • 3 tbsp cocoa powder, 1 PP
  • 1/4 tsp salt
  • 2 large eggs, 4 PP
  • 6 tbsp sugar (I just used 8 tbsp organic cane sugar instead of the sugar and cane syrup for 10PP)
  • 2 tbsp golden cane syrup
  • 3/4 tsp vanilla extract

Directions

upside down chocolate almond fudge tart, dessert1. Preheat oven to 350. Set oven rack to lowest third of oven.

2. Coat 6 mini removable-bottom tart pans with cooking spray (CL uses a 9 inch round tart pan). Sprinkle almonds in the pans, distributing evenly. **If you need to toast your almonds, just put them in a dry pan over medium heat and toast until fragrant**

3. Combine chocolate and butter in top of a double boiler. Cook over simmering water until chocolate melts, stirring occasionally. Remove from heat; set aside. (I just put a smaller sauce pan on top of a bigger sauce pan with water and put the stovetop on medium. Then the chocolate/butter went into the smaller pan and melted that way. Worked like a charm!)

4. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, and salt in a medium bowl, stirring with a whisk.

5. Place eggs in a large bowl; beat with a mixer at medium speed 2 minutes or until thick and pale. Gradually add sugar, 1 tbsp at a time, beating at medium speed 2 minutes or until sugar dissolves. Add golden cane syrup (if using) and vanilla; beat on low speed 1 minute or until blended. Add chocolate mixture; beat 1 minute or until blended. Add flour mixture, and beat on low speed just until combined.

6. Pour batter over nuts into prepared pans, spreading evenly. Bake in lower third of oven at 350 for 15 minutes or until a wooden pick inserted into center comes out with a few moist crumbs (20 if you’re using the 9 inch tart pan). Invert tart onto a serving platter. Top with a scoop of ice cream if you like for some added deliciousness!

Need to serve these at a later time? Nuking them for about 25 seconds will do the trick. You can also try topping them with a scoop of ice cream. I’d recommend vanilla, butter pecan or coffee flavored. Mine stayed good in the fridge for almost a week, so yours should too!

Tangy Watermelon Rice Krispie Treats

Angela:

Okay, I love when people turn food into art and this totally qualifies! Rice Crispy Treats turned into a freaking WATERMELON? Love love love it. Perfect to wow those people at the next summer BBQ, right?

Originally posted on Chew Nibble Nosh:

When my kids are home in the summer time, and it’s a kazillion degrees outside, we spend a good deal of time in the kitchen making “fun food”.  Generally, there’s not a whole lot of nutritional value in “fun food”, but that’s OK.  It’s for fun, right?  This is a recipe that I came across online last year and it has become a summer favorite.  Last summer, I should have bought stock in marshmallows, I made so many batches!

The finished product is deliciously chewy, sweet, and tangy, but above all, fun!  Plus, from an adult standpoint, it’s pretty cute.

Rice Krispie treats are one of the easiest, universally loved desserts around, and this recipe is just as easy as the original…it just adds a couple of quick steps.

I start, just as I would with regular Rice Krispie treats, by melting down a bag of marshmallows with some butter…

View original 682 more words

Summer Pineapple Bundt Cake and a Weekly Menu

Keeping up with the planning of the meals, here’s the menu for this week!

Monday: Teriyaki Chicken and Broccoli
Tuesday: Chicken and Bell Pepper Fajitas and Cous Cous with Lime and Scallion
Wednesday: Seared Salmon with Orange and Almond, Jasmine Rice and Spring Greens
Thursday: Baked Macaroni and Cheese and Smashed Garlic Brussels Sprouts
Friday: Birthday Dinner at Nitaya Thai!
Saturday: Chicken-Mushroom Hash Casserole and Oven Baked Onion Rings (since my girlfriend will be in OH, I can actually eat mushrooms and onions! I’ll be lonely, though. Crying into my casserole.)
Sunday: WILDCARD

I have some veggies that I need to use up… brussels sprouts, onions, mushrooms and scallions.  I made sure to look through my WW cookbook to find ones that would incorporate them.  Oh, and I’m also trying out a new cake!  I have been craving sweets all week since Mother Nature is in the hizzouse.  It’s inspired by a recipe from Gina’s Skinny Taste blog.

Click here for this Pina Colada Cupcake Recipe from Ginas Skinny Taste blog!

Summer Pineapple Bundt Cake
Servings: 12
PointsPlus Per Serving: 6

Ingredients

  • 1 box white cake mix, 57 PP
  • 1 20 oz can crushed pineapple in 100% juice, 8 PP
  • 1 tub Cool Whip Free

Directions
1. Preheat oven to 325.

2. Mix entire can of pineapple and juice into white cake mix (just the mix). You can use a mixer if you like, but I just hand stirred it.

3. Bake according to directions on box. I chose a bundt pan, but you can do a square or rectangular pan or even cupcakes!

4. Once baked and cooled, top with whipped cream and enjoy!

If you’d like to add a little more flavor (like I did), put together a glaze with milk, powdered sugar, one tbsp of orange juice and a drop each of vanilla and coconut extracts. Once mixed and flavored to your satisfaction, drizzle over cake before you put on the Cool Whip.  It adds an extra depth to the flavor and a little extra loooove to the cake!

Here’s the cake! Photo taken with my phone, so it doesn’t show the awesomeness that is this cake. So moist and sweet and beautiful!

Weigh-In for the Week

Minus 2 pounds!

I had a feeling that’s what I was going to lose!  And it feels great :)  9.6 lbs so far, which means that by next week’s weigh in, I should definitely have lost 10 lbs by Christmas!  It was a secret mini goal of mine.  I didn’t know if it would be possible, so I didn’t speak it out loud, but after losing 7 pounds the first week, it didn’t seem so much out of reach!

These are big things that are happening.  My girlfriend can see the difference, I can see the difference, I can FEEL the difference.  It’s a great feeling.  I feel stronger and healthier each week.  It also gives me the confidence that I’ll do fine during the Christmas holiday at home.  Usually I end up feeling powerless over all the food that’s tempting me with it’s delicious smells and beautiful colors!  Not this time.  I have the power.

It was a perfect day to weigh-in because last night we had a little dinner party with some friends.  I prepared both meat and cheese ravs, made a tasty meat sauce and chilled the wine in the snow outside.  Our guests brought salad and jello cake (so tasty!).  I ate a lot of salad and a descent sized portion of ravs, a big slice of cake and I enjoyed myself, my friends and my WW success!  In fact, I enjoyed the cake so much that I’m going to share the directions with you.  I didn’t take a picture, but I should have!  Maybe I can find one on google…. found!

Jello Cake
Servings: 15
PointsPlus Per Serving: 3


Ingredients

  • 1 box white cake mix, 38 PP
  • 2 eggs (according to cake mix directions; included in cake’s PP)
  • water (according to cake mix directions)
  • 1 package sugar-free jello mix (flavor of your choice)
  • 1 cup hot water (for jello)
  • 1 cup cold water (for jello)
  • 1 package lite cool whip, 1 PP per 2 tbsp

Directions
1. Prepare cake mix. Follow directions on box as far as baking the cake in the oven, or you can put it in a square glass or ceramic microwave-safe dish and cook it in the microwave for 8-10 minutes!

2. While cake is baking, prepare packaged jello mix according to box. Set aside.

3. Right after you pull it out of the oven, take the handle of a wooden spoon and
poke holes all over the cake and pour the jello mix over all the holes and the rest of the cake.

4. Cover in whipped topping and refrigerate until it’s time to serve!

Lindsay is the friend that made this cake and it was so good! It was light, full of flavor and definitely scrumptious. And we all know how obsessed I am with food that gives you lots of options! You could make soooo many different kinds of flavor combinations with this. How about chocolate cake mix with black cherry jello (black forest, yeah!) Or strawberry cake with orange jello? Or yellow cake with lime jello and fruit on top of the whipped topping (since all fruit is free, remember?) The possibilities are endless! I’m totally making this cake soon. Maybe I’ll even do a rainbow :)