egg whites - Annette's Sweet Treats

Tiramisu Toffee Torte

May 3, 2014 Leave a Comment

Tiramisu Toffee Torte

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at

www.tasteofhome.com

Tiramisu is Italian for “pick-me-up,” and this treat truly lives up to its name. It’s worth every bit of effort to see my husband’s eyes light up when I put a piece of this delicious torte in front of him.

Donna Gonda North Canton, Ohio

Tiramisu Toffee Torte Recipe

Tiramisu Toffee Torte

1 package white cake mix

1 cup strong brewed coffee, room temperature

4 egg whites

4 Heath candy bars (1.4 oz. each), chopped

Frosting: 4 oz. cream cheese, softened

2/3 cup sugar

1/3 cup chocolate syrup

2 tsp. vanilla

2 cups heavy whipping cream

6 Tbsp. strong brewed coffee, room temperature

1 Heath candy bar (1.4 oz.), chopped

Line two greased 9 inch round baking pans with waxed paper and grease the paper; set aside. In a large bowl, combine the cake mix, coffee and egg whites; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in chopped candy bars.

Pour into prepared pans. Bake at 350 F. for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to wire racks to cool.

For frosting, in a large bowl, beat cream cheese and sugar until smooth. Beat in chocolate syrup and vanilla. Add the whipping cream. Beat on high speed light and fluffy, about 5 minutes.

Cut each cake horizontally into two layers. Place bottom layer on a serving plate; drizzle with 2 tablespoons of the coffee. Spread with ¾ cup frosting. Repeat layers twice. Top with the remaining cake layer. Frost top and sides with remaining frosting. Refrigerate overnight. Garnish with chopped candy bar. 12-14 servings

(Recipe for Tiramisu Toffee Torte was on www.tasteofhome.com, 2013)

Filed Under: Cake Recipes Tagged With: chocolate syrup, cream cheese, egg whites, heavy whipping cream, strong brewed coffee, white cake mix

Blueberries ‘N’ Cheese Coffee Cake

August 31, 2013 Leave a Comment

Blueberries ‘N’ Cheese Coffee Cake

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at

www.tasteofhome.com

This is favorite coffee cake. It is prepared often for guests. (This recipe is Diabetic Friendly!)

Taste of Home Test Kitchen Greendale, Wisconsin

Blueberries ‘N’ Cheese Coffee Cake Recipe

Blueberries ‘N’ Cheese Coffee Cake

2 Tbsp. butter, softened

¾ cup sugar

1 egg

2 egg whites

¼ cup unsweetened applesauce

2 Tbsp. canola oil

1 tsp. grated lemon peel

2 ¼ cups flour, divided

1 ¼ tsp. baking powder

1 tsp. salt

½ tsp. baking soda

1 cup buttermilk

2 cups fresh or frozen blueberries

1 package (8 oz.) reduced-fat cream cheese, diced

Topping: ¼ cup flour

¼ cup sugar

1 tsp. grated lemon peel

2 Tbsp. cold butter

In a large bowl, beat the butter and sugar until crumbly. Beat in the egg, egg whites, applesauce, oil and lemon peel. Combine 2 cups flour, baking powder, salt and baking soda; add to the sugar mixture alternately with buttermilk, beating well after each addition.

In a bowl, toss blueberries with remaining flour; fold into batter along with cream cheese. Pour into a 13×9 inch baking dish coated with cooking spray.

For topping, combine the flour, sugar and lemon peel in a bowl; cut in butter until mixture is crumbly. Sprinkle over butter.

Bake at 375 F. for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack. 15 servings

(Recipe for Blueberries ‘N’ Cheese Coffee Cake was in tasteofhome.com)

Filed Under: Cake Recipes Tagged With: blueberries, buttermilk, egg, egg whites, grated lemon peel, reduced fat cream cheese, unsweetened applesauce

Raspberry Angel Food Cake with Raspberry Sauce

May 25, 2013 Leave a Comment

Raspberry Angel Food Cake with Raspberry Sauce

There’s no question that this ethereal cake lives up to its name. With nothing but whipped egg whites to make it rise, it’s as light as a cloud. The tart, juicy raspberries provide little bursts of flavor, and the sweet ruby-red sauce makes this dessert truly irresistible.

Raspberry Angel Food Cake with Raspberry Sauce Recipe

Raspberry Angel Food Cake with Raspberry Sauce

1 cup sifted cake flour

1 1/3 cups sugar, divided

Dash salt

1 ½ cups egg whites (10 to 12), room temperature

1 tsp. cream of tartar

1 ½ tsp. lemon juice

1 ½ tsp. vanilla

1 Tbsp. grated lemon peel

Powdered sugar for sprinkling

Sauce: 2 (10 – 12 oz.) pkg. frozen raspberries

¾ cup sugar

Beat egg whites in large bowl at medium-high speed 1 minute or until foamy. Add cream of tartar; beat 30 seconds or until soft peaks form. At low speed, slowly beat in remaining 1 cup sugar. Increase speed to medium-high; beat 30 seconds or until firm but not stiff peaks form. Add lemon juice and vanilla; continue beating 30 seconds or until stiff peaks form.

Sift one-third of the mixture over the egg white mixture; gently fold in. Repeat twice. Fold in lemon peel. Gently spoon half of the batter into ungreased 10 inch tube pan with removable bottom. Sprinkle half of the fresh raspberries over the batter; repeat with remaining batter and raspberries. Run long narrow spatula through batter to eliminate any large air bubbles; gently smooth top.

Bake 1 hour, or until top is golden brown and wooden skewer inserted in center of cake comes out clean. Invert cake onto feet attached to tube pan or onto or onto neck of bottle. Cool completely.

Meanwhile, combine sauce Ingredients in medium saucepan; bring to a boil. Cook over medium heat 5 to 8 minutes or until slightly thickened, stirring frequently. Remove from heat. Strain through fine mesh strainer into small bowl; discard seeds.

Carefully slide thin narrow knife or spatula around edges of pan and tube; lift tube out of pan. Invert cake; remove pan. Place cake, top side up, onto serving platter. Lightly sprinkle with powdered sugar; serve with raspberry sauce.

(Recipe for Raspberry Angel Food Cake with Raspberry Sauce was in Cooking Club magazine, Spring 2013)

Filed Under: Cake Recipes Tagged With: cream of tartar, egg whites, fresh raspberries, juice and lemon peel

Chocolate Crepes with Raspberry Sauce

May 12, 2013 1 Comment

Chocolate Crepes with Raspberry Sauce

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at www.tasteofhome.com

Everyone at the table will feel special eating this scrumptious treat. Seemingly rich and decadent, these crepes are just 2 grams of fat per serving!

Rebecca Baird Salt Lake City, Utah

Chocolate Crepes with Raspberry Sauce Recipe

Chocolate Crepes with Raspberry Sauce

1 cup fat-free milk

½ cup fat-free evaporated milk

2 egg whites

1 egg

1 cup flour

¼ cup plus 1/3 cup sugar, divided

¼ cup baking cocoa

½ tsp. salt

4 ½ tsp. cornstarch

1cup water

4 ½ cups fresh or frozen raspberries, thawed, divided

Reduced-fat whipped cream in a can

1 tsp. confectioners’ sugar

In a small bowl, combine the milk, evaporated milk, egg whites and egg. Combine the flour, ¼ cup sugar, cocoa and salt, add to milk mixture and mix well. Cover and refrigerate for 1 hour.

In a small saucepan, combine cornstarch and remaining sugar; set aside. Place water and 3 ½ cups raspberries in a blender; cover and process for 2-3 minutes or until pureed.

Strain puree into cornstarch mixture and discard seeds. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a small bowl; refrigerate until chilled.

Coat an 8 inch nonstick skillet with cooking spray; heat over medium heat. Stir crepe batter; pour a scant 3 tablespoons into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to wire rack.

Repeat with remaining batter, coating skillet with cooking spray as needed. When cool, stack crepes with waxed paper or paper towels in between.

Spread each crepe with 2 tablespoons sauce. Fold each crepe into quarters; place two crepes on each of eight individual plates. Top servings with remaining sauce and 1 tablespoon whipped cream. Garnish with remaining raspberries and sprinkle with confectioners’ sugar. 8 servings

(Recipe for Chocolate Crepes with Raspberry Sauce was on www.tasteofhome.com)

Filed Under: Savory Tagged With: baking cocoa, cornstarch, egg whites, fat-free evaporated milk, fat-free milk, fresh or frozen raspberries

Lemonade Layer Cake

March 24, 2013 Leave a Comment

Lemonade Layer Cake

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at www.tasteofhome.com

Lemonade concentrate gives both the cake and frosting fantastic flavor. I like to garnish this dessert with lemon slices and mint leaves.

Jana Randich Phoenix, Arizona

Lemonade Layer Cake Recipe

Lemonade Layer Cake

6 Tbsp. butter, softened

1 1/3 cups sugar

3 Tbsp. thawed lemonade concentrate

2 Tbsp. grated lemon peel

2 tsp. vanilla

2 eggs

2 egg whites

2 cups flour

1 tsp. baking powder

½ tsp. baking soda

¼ tsp. salt

1 ¼ cups buttermilk

Frosting: 1 package (8 oz.) reduced-fat cream cheese

2 Tbsp. butter, softened

2 Tbsp. grated lemon peel

2 tsp. thawed lemonade concentrate

1 tsp. vanilla

3 ½ cups confectioners’ sugar

In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add the lemonade concentrate, lemon peel and vanilla; mix well. Add eggs and egg whites, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda and salt. Add to the butter mixture alternately with buttermilk, beating well after each addition.

Coat two 9- inch round baking pans coated with cooking spray and dusted with flour. Pour batter into prepared pans.

Bake at 350 F. for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire rack to cool completely.

For frosting: in small bowl, combine cream cheese and butter until smooth. Add the lemon peel, lemonade concentrate and vanilla; mix well. Gradually beat in confectioners’ sugar until smooth. Spread frosting between layers and over top and sides of cake. Refrigerate for at least hour before serving. Refrigerate leftovers. 16 servings

(Recipe for Lemonade Layer Cake was on www.tasteofhome.com)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment. I would like to know your thoughts of the recipe.

Filed Under: Cake Recipes Tagged With: buttermilk, confectioners' sugar, egg whites, lemon peel, lemonade concentrate, reduced fat cream cheese

Tiramisu Toffee Torte

Blueberries ‘N’ Cheese Coffee Cake

Raspberry Angel Food Cake with Raspberry Sauce

Chocolate Crepes with Raspberry Sauce

Lemonade Layer Cake

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