Monday Desserts
Is there any better way to start the week than with Just Desserts? Maybe not. Check out today's offerings, including the Lemon Icebox Pie and the Heavenly Chocolate Cake. Enjoy!
SLOW-COOKER GINGER CAKE
This yumminess is from Betty Crocker, and begins, "Moist, spicy and warm, our homemade citrusy gingerbread cake is cleverly made in your slow cooker, so your oven is free for other dishes! From our Betty Crocker A Piece of Cake cookbook, our cake takes the gold in all-family, old-fashioned charm. The fragrant aroma of cinnamon, ground ginger and nutmeg draws everyone into the kitchen, where they can’t wait to dig in! Our amazing ginger cake is a great option for holiday meals, but it’s also sweet choice to take the chill off any cold day. Loaded with flavor from brown sugar, molasses and dates, this calorie-smart dessert is a great option when you're looking for something to satisfy your sweet tooth.
"Parchment paper is used to line your slow cooker to ensure delicious results and makes it a cinch to remove the cake from the slow cooker. The delicious homemade cake ingredients come together in minutes and thin slices of fresh lemon and orange tucked around the batter elevate our gingerbread to restaurant-worthy status. The baked cake is wonderful served as is (check out our simple tip below to add sparkle and crunch). Or dress up servings with a billowy dollop of sweetened whipped cream or ice cream, for a scrumptious dessert they'll request again and again."
Prep Time: 20 minutes; Total 4 hours 30 minutes; Servings 12
To view this online, click here.
Ingredients
1-1/3 cups Gold Medal™ All Purpose Flour
3/4 cup packed brown sugar
1-1/4 teaspoons baking powder
3/4 teaspoon ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup milk
1/4 cup butter, melted
1/3 cup molasses
1 egg
1/2 cup chopped pitted dates
6 thin slices each orange and lemon
Instructions
Line bottom and sides of 4-quart slow cooker with 1 piece of cooking parchment paper; trim edges at top if needed; spray with cooking spray.
In medium bowl, mix flour, brown sugar, baking powder, ginger, cinnamon, nutmeg and salt until well blended. Mix in milk, butter, molasses and egg with whisk until well blended. Stir in dates. Spread batter evenly in slow-cooker insert. Place orange and lemon slices around edge of batter, overlapping if needed, and tucking edges of slices down along side of slow-cooker insert.
Place folded clean dish towel under cover of cooker. Cook on Low heat setting 3 hours to 3 hours 30 minutes, or until toothpick inserted in center comes out clean, carefully rotating slow-cooker’s insert 180 degrees (leaving cover on) every 45 minutes. Uncover; remove insert from slow cooker to cooling rack. Cool 10 minutes.
Using parchment paper, carefully lift cake out of slow-cooker insert, and place on cooling rack. Cool 30 minutes. Slide cake off of parchment paper. Serve warm.
HEAVENLY CHOCOLATE CAKE
This yumminess is from Everyday Diabetic Recipes, and begins, "If you're looking for a diabetic chocolate cake recipe for your recipe box, then you've got to try this Heavenly Chocolate Cake. You're going to love the tasty combination of chocolate cake with a surprising creamy layer at the bottom. It's made with healthier ingredients, and has under 10g of sugar per serving. After one taste, we can pretty much guarantee you're going to want to make this recipe a permanent part of your collection."
ook Time: 50 minutes; Chill Time: 4 hours; Serves: 20; Serving Size: 1 (1-1/2 x 2-inch) slice
To view this online, go to https://www.everydaydiabeticrecipes.com/Cakes/Heavenly-Chocolate-Cake.
Ingredients
2 pounds fat-free ricotta cheese
3 eggs
1/4 cup sugar
1 teaspoon vanilla extract
1 (16-ounce) package sugar-free chocolate cake mix
1 (1.4-ounce) package sugar-free instant chocolate pudding mix
1 cup fat-free milk
1 (8-ounce) container fat-free frozen whipped topping, thawed.
Directions
Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
In a large bowl, with a hand mixer, beat ricotta cheese, eggs, sugar, and vanilla until smooth; set aside. In another large bowl, prepare cake mix according to package directions. Pour cake batter evenly into baking dish. Slowly pour cheese mixture evenly over cake batter.
Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Let cool completely.
In a medium bowl, whisk pudding mix and milk until smooth. Fold whipped topping into pudding until well combined. Spread mixture on top of cake.
Refrigerate 4 hours or until ready to serve.
Do You Believe in Magic?
This Heavenly Chocolate Cake actually does a bit of magic while it's baking in the oven. Your layers will actually reverse from the order that you put them into your baking dish. How cool is that?!
PEANUT BUTTER BREAKFAST PUDDING
Find this recipe at: http://diabeticgourmet.com/recipes/html/166.shtml
Prep Time: 20 Minutes
Servings: 8 - Difficulty Level: 2
Ingredients
6 slices raisin bread, cut into 1-inch cubes
1-3/4 cup nonfat skim milk
3 whole eggs + 2 egg whites
1/2 cup fat-reduced peanut butter
3 Tbsp dark brown sugar
1 tsp vanilla extract
1 tsp grated orange peel OR 1/4 tsp dried orange peel
Directions
Spray a 9-inch baking pan or dish with nonstick vegetable spray.
Add bread cubes to dish and set aside.
Combine remaining ingredients in blender container and process until smooth.
Pour mixture evenly over bread cubes in baking dish, saturating bread cubes.
Cover and refrigerate overnight.
When ready to bake, preheat oven to 350F degrees.
Remove cover and bake about 35 minutes, or until lightly browned and puffed.
Nutritional Information Per Serving: Calories: 217; Protein: 11 g; Fat: 9 g; Sodium: 262 mg; Cholesterol: 91 mg; Carbohydrates: 24 g; Exchanges: 1-1/2 Bread/Starch; 1 Lean Meat; 1-1/2 Fats
LEMON ICEBOX PIE
This yumminess is from Vallery Lomas in The New York Times cooking enewsletter. For this recipe, Vallery wrote, "This tangy, creamy lemon icebox pie hits all the high notes, and it couldn’t be easier to prep. Using lemon curd provides a ton of lemony tartness and flavor, and means that you don’t need to fuss around with juicing and zesting fresh lemons. The cream cheese balances out the tart citrus notes, while also making this recipe super creamy. And you don’t even need to turn on your oven. Be sure that your cream cheese is super soft so that there won’t be lumps in your pie. This pie can be served straight from the freezer for a semifreddo-like texture. Plus, it cuts precisely when it’s very cold. You may also opt to let it rest at room temperature to soften a bit before serving."
Prep Time: 5 minutes; Cook Time: 10 minutes, plus 3 hours' chilling and freezing; Total Time: 4-1/4 hours; Yield: 1 (9-inch) pie; Servings: 8
To view this online, go to https://cooking.nytimes.com/recipes/1025777-lemon-icebox-pie. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes (case in point), guides, and more.
Ingredients
2 (8-ounce) packages full-fat cream cheese, at room temperature
3/4 cup heavy cream
1 cup lemon curd (homemade or store-bought)
1 baked 9-inch graham cracker crust, homemade or store-bought
Preparation
Using either a hand mixer in a large bowl or stand mixer fitted with the paddle attachment, beat the cream cheese on medium-high until smooth and creamy. Add the heavy cream and beat on medium speed until smooth. Add the lemon curd and beat until no streaks of curd remain and it’s fully incorporated.
Spoon the filling evenly into the pie crust and refrigerate for one hour, then transfer to the freezer for at least two hours, until ready to serve. Cut slices and serve cold. Store in the freezer, covered, for up to two weeks.
UPSIDE-DOWN CHERRY COBBLER
This comes from Carroll Pellegrinelli, who wrote for The Spruce Eats. Carroll wrote, “Enjoy this recipe for Upside-Down Cherry Cobbler. It's made with canned cherries or with a cherry pie filling option.” Serves 6 – 8.
To view this online, click here.
Ingredients
1 cup flour
1-1/2 cup sugar, divided
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon butter, melted, melted
1/2 cup milk
15 ounce can pitted cherries
Directions
Preheat oven to 400 degrees F. Grease 8x8 square or equivalent pan. In medium bowl with a wire whisk, stir together flour, 1/2 cup sugar, baking powder & salt. Stir in 2 teaspoons melted butter & milk. Combine completely. Pour batter into prepared pan.
Drain canned cherries reserving juice. Add cherries to bowl. Stir in sugar. Heat, not to boiling, 1/2 cherry juice either using microwave or stove. Mix hot juice & 1 teaspoon butter with cherry mixture. Pour mixture over batter in pan. Bake for 40 to 45 minutes. Cobbler crust will rise up through cherry mixture.
Serve with whipped or ice cream.
Note: *Replace canned cherries and 1 cup sugar with 21 ounce can of cherry or other fruit pie filling.
COCOA KRISPIES TREATS
This is from Samantha Seneviratne at New York Times cooking enewsletter. For this yumminess, Samantha wrote, "Rice Krispies treats are a classic dessert for a reason. They’ve got everything: crunch, chew, buttery sweetness and just the right amount of salt. You’ll get extra credit for browning the butter first. What happens if you also stir some cocoa powder into the browned butter before mixing in the rest of the ingredients? The classic transforms into something shiny and new: deeply chocolatey, gooey and even a bit sophisticated. These treats are reminiscent in flavor to hot chocolate, thanks to the cocoa and marshmallows, but you can enjoy them any time of year. For some campfire vibes, stir in about 1/2 cup broken pieces of graham cracker with the crisp rice cereal."
Ready in: 50 minutes; Yield: 9 servings
To view this online, go to https://cooking.nytimes.com/recipes/756831951-cocoa-krispies-treats. While you're at it, if you haven't already subscribed to New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
1/2 cup salted butter, plus more for greasing
1/2 cup unsweetened cocoa powder
2 teaspoons kosher salt (such as Diamond Crystal) or 1 teaspoon fine salt
1 (12-ounce) bag marshmallows
2 teaspoons vanilla extract
6 cups Rice Krispies, or other crisp rice cereal
Preparation
Butter a 9-inch square baking pan.
In a large pot, melt the 1/2 cup butter over medium heat. Cook, stirring often with a rubber spatula, until the milk solids on the bottom of the pan turn golden brown, about 3 minutes. Reduce the heat to low and stir in the cocoa powder and salt until incorporated.
Add the marshmallows and stir until they are about 80 percent melted. Some lumps are OK. Remove the pot from the heat, add the vanilla and cereal and stir the mixture until all the cereal is coated.
Transfer to the prepared pan. Use the spatula to gently spread the mixture out evenly but avoid packing it down. Let cool completely.
Remove from the pan and transfer to a cutting board. Cut into 9 even squares. Store in an airtight container at room temperature for up to 5 days.
SLOW-COOKER GINGER CAKE
This yumminess is from Betty Crocker, and begins, "Moist, spicy and warm, our homemade citrusy gingerbread cake is cleverly made in your slow cooker, so your oven is free for other dishes! From our Betty Crocker A Piece of Cake cookbook, our cake takes the gold in all-family, old-fashioned charm. The fragrant aroma of cinnamon, ground ginger and nutmeg draws everyone into the kitchen, where they can’t wait to dig in! Our amazing ginger cake is a great option for holiday meals, but it’s also sweet choice to take the chill off any cold day. Loaded with flavor from brown sugar, molasses and dates, this calorie-smart dessert is a great option when you're looking for something to satisfy your sweet tooth.
"Parchment paper is used to line your slow cooker to ensure delicious results and makes it a cinch to remove the cake from the slow cooker. The delicious homemade cake ingredients come together in minutes and thin slices of fresh lemon and orange tucked around the batter elevate our gingerbread to restaurant-worthy status. The baked cake is wonderful served as is (check out our simple tip below to add sparkle and crunch). Or dress up servings with a billowy dollop of sweetened whipped cream or ice cream, for a scrumptious dessert they'll request again and again."
Prep Time: 20 minutes; Total 4 hours 30 minutes; Servings 12
To view this online, click here.
Ingredients
1-1/3 cups Gold Medal™ All Purpose Flour
3/4 cup packed brown sugar
1-1/4 teaspoons baking powder
3/4 teaspoon ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup milk
1/4 cup butter, melted
1/3 cup molasses
1 egg
1/2 cup chopped pitted dates
6 thin slices each orange and lemon
Instructions
Line bottom and sides of 4-quart slow cooker with 1 piece of cooking parchment paper; trim edges at top if needed; spray with cooking spray.
In medium bowl, mix flour, brown sugar, baking powder, ginger, cinnamon, nutmeg and salt until well blended. Mix in milk, butter, molasses and egg with whisk until well blended. Stir in dates. Spread batter evenly in slow-cooker insert. Place orange and lemon slices around edge of batter, overlapping if needed, and tucking edges of slices down along side of slow-cooker insert.
Place folded clean dish towel under cover of cooker. Cook on Low heat setting 3 hours to 3 hours 30 minutes, or until toothpick inserted in center comes out clean, carefully rotating slow-cooker’s insert 180 degrees (leaving cover on) every 45 minutes. Uncover; remove insert from slow cooker to cooling rack. Cool 10 minutes.
Using parchment paper, carefully lift cake out of slow-cooker insert, and place on cooling rack. Cool 30 minutes. Slide cake off of parchment paper. Serve warm.
HEAVENLY CHOCOLATE CAKE
This yumminess is from Everyday Diabetic Recipes, and begins, "If you're looking for a diabetic chocolate cake recipe for your recipe box, then you've got to try this Heavenly Chocolate Cake. You're going to love the tasty combination of chocolate cake with a surprising creamy layer at the bottom. It's made with healthier ingredients, and has under 10g of sugar per serving. After one taste, we can pretty much guarantee you're going to want to make this recipe a permanent part of your collection."
ook Time: 50 minutes; Chill Time: 4 hours; Serves: 20; Serving Size: 1 (1-1/2 x 2-inch) slice
To view this online, go to https://www.everydaydiabeticrecipes.com/Cakes/Heavenly-Chocolate-Cake.
Ingredients
2 pounds fat-free ricotta cheese
3 eggs
1/4 cup sugar
1 teaspoon vanilla extract
1 (16-ounce) package sugar-free chocolate cake mix
1 (1.4-ounce) package sugar-free instant chocolate pudding mix
1 cup fat-free milk
1 (8-ounce) container fat-free frozen whipped topping, thawed.
Directions
Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
In a large bowl, with a hand mixer, beat ricotta cheese, eggs, sugar, and vanilla until smooth; set aside. In another large bowl, prepare cake mix according to package directions. Pour cake batter evenly into baking dish. Slowly pour cheese mixture evenly over cake batter.
Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Let cool completely.
In a medium bowl, whisk pudding mix and milk until smooth. Fold whipped topping into pudding until well combined. Spread mixture on top of cake.
Refrigerate 4 hours or until ready to serve.
Do You Believe in Magic?
This Heavenly Chocolate Cake actually does a bit of magic while it's baking in the oven. Your layers will actually reverse from the order that you put them into your baking dish. How cool is that?!
PEANUT BUTTER BREAKFAST PUDDING
Find this recipe at: http://diabeticgourmet.com/recipes/html/166.shtml
Prep Time: 20 Minutes
Servings: 8 - Difficulty Level: 2
Ingredients
6 slices raisin bread, cut into 1-inch cubes
1-3/4 cup nonfat skim milk
3 whole eggs + 2 egg whites
1/2 cup fat-reduced peanut butter
3 Tbsp dark brown sugar
1 tsp vanilla extract
1 tsp grated orange peel OR 1/4 tsp dried orange peel
Directions
Spray a 9-inch baking pan or dish with nonstick vegetable spray.
Add bread cubes to dish and set aside.
Combine remaining ingredients in blender container and process until smooth.
Pour mixture evenly over bread cubes in baking dish, saturating bread cubes.
Cover and refrigerate overnight.
When ready to bake, preheat oven to 350F degrees.
Remove cover and bake about 35 minutes, or until lightly browned and puffed.
Nutritional Information Per Serving: Calories: 217; Protein: 11 g; Fat: 9 g; Sodium: 262 mg; Cholesterol: 91 mg; Carbohydrates: 24 g; Exchanges: 1-1/2 Bread/Starch; 1 Lean Meat; 1-1/2 Fats
LEMON ICEBOX PIE
This yumminess is from Vallery Lomas in The New York Times cooking enewsletter. For this recipe, Vallery wrote, "This tangy, creamy lemon icebox pie hits all the high notes, and it couldn’t be easier to prep. Using lemon curd provides a ton of lemony tartness and flavor, and means that you don’t need to fuss around with juicing and zesting fresh lemons. The cream cheese balances out the tart citrus notes, while also making this recipe super creamy. And you don’t even need to turn on your oven. Be sure that your cream cheese is super soft so that there won’t be lumps in your pie. This pie can be served straight from the freezer for a semifreddo-like texture. Plus, it cuts precisely when it’s very cold. You may also opt to let it rest at room temperature to soften a bit before serving."
Prep Time: 5 minutes; Cook Time: 10 minutes, plus 3 hours' chilling and freezing; Total Time: 4-1/4 hours; Yield: 1 (9-inch) pie; Servings: 8
To view this online, go to https://cooking.nytimes.com/recipes/1025777-lemon-icebox-pie. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes (case in point), guides, and more.
Ingredients
2 (8-ounce) packages full-fat cream cheese, at room temperature
3/4 cup heavy cream
1 cup lemon curd (homemade or store-bought)
1 baked 9-inch graham cracker crust, homemade or store-bought
Preparation
Using either a hand mixer in a large bowl or stand mixer fitted with the paddle attachment, beat the cream cheese on medium-high until smooth and creamy. Add the heavy cream and beat on medium speed until smooth. Add the lemon curd and beat until no streaks of curd remain and it’s fully incorporated.
Spoon the filling evenly into the pie crust and refrigerate for one hour, then transfer to the freezer for at least two hours, until ready to serve. Cut slices and serve cold. Store in the freezer, covered, for up to two weeks.
UPSIDE-DOWN CHERRY COBBLER
This comes from Carroll Pellegrinelli, who wrote for The Spruce Eats. Carroll wrote, “Enjoy this recipe for Upside-Down Cherry Cobbler. It's made with canned cherries or with a cherry pie filling option.” Serves 6 – 8.
To view this online, click here.
Ingredients
1 cup flour
1-1/2 cup sugar, divided
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon butter, melted, melted
1/2 cup milk
15 ounce can pitted cherries
Directions
Preheat oven to 400 degrees F. Grease 8x8 square or equivalent pan. In medium bowl with a wire whisk, stir together flour, 1/2 cup sugar, baking powder & salt. Stir in 2 teaspoons melted butter & milk. Combine completely. Pour batter into prepared pan.
Drain canned cherries reserving juice. Add cherries to bowl. Stir in sugar. Heat, not to boiling, 1/2 cherry juice either using microwave or stove. Mix hot juice & 1 teaspoon butter with cherry mixture. Pour mixture over batter in pan. Bake for 40 to 45 minutes. Cobbler crust will rise up through cherry mixture.
Serve with whipped or ice cream.
Note: *Replace canned cherries and 1 cup sugar with 21 ounce can of cherry or other fruit pie filling.
COCOA KRISPIES TREATS
This is from Samantha Seneviratne at New York Times cooking enewsletter. For this yumminess, Samantha wrote, "Rice Krispies treats are a classic dessert for a reason. They’ve got everything: crunch, chew, buttery sweetness and just the right amount of salt. You’ll get extra credit for browning the butter first. What happens if you also stir some cocoa powder into the browned butter before mixing in the rest of the ingredients? The classic transforms into something shiny and new: deeply chocolatey, gooey and even a bit sophisticated. These treats are reminiscent in flavor to hot chocolate, thanks to the cocoa and marshmallows, but you can enjoy them any time of year. For some campfire vibes, stir in about 1/2 cup broken pieces of graham cracker with the crisp rice cereal."
Ready in: 50 minutes; Yield: 9 servings
To view this online, go to https://cooking.nytimes.com/recipes/756831951-cocoa-krispies-treats. While you're at it, if you haven't already subscribed to New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
1/2 cup salted butter, plus more for greasing
1/2 cup unsweetened cocoa powder
2 teaspoons kosher salt (such as Diamond Crystal) or 1 teaspoon fine salt
1 (12-ounce) bag marshmallows
2 teaspoons vanilla extract
6 cups Rice Krispies, or other crisp rice cereal
Preparation
Butter a 9-inch square baking pan.
In a large pot, melt the 1/2 cup butter over medium heat. Cook, stirring often with a rubber spatula, until the milk solids on the bottom of the pan turn golden brown, about 3 minutes. Reduce the heat to low and stir in the cocoa powder and salt until incorporated.
Add the marshmallows and stir until they are about 80 percent melted. Some lumps are OK. Remove the pot from the heat, add the vanilla and cereal and stir the mixture until all the cereal is coated.
Transfer to the prepared pan. Use the spatula to gently spread the mixture out evenly but avoid packing it down. Let cool completely.
Remove from the pan and transfer to a cutting board. Cut into 9 even squares. Store in an airtight container at room temperature for up to 5 days.
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