Desserts i ingule evn i fear of getting fat... ....

Rocky Brownies - make 16
Ingredients
* 1/2 cup (1 stick) unsalted butter, cut into pieces
* 1 bag (12 ounces) semisweet chocolate chips
* 1/2 cup granulated sugar n light-brown sugar
* 1/2 teaspoon salt
* 2 large eggs
* 3/4 cup all-purpose flour
* 1 cup miniature marshmallows
* 1/2 cup chopped nuts, such as cashews, pecans, or walnuts

Directions
Preheat oven to 350 degrees. Butter an 8-inch-square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper. In a heatproof bowl set over (not in) a saucepan of simmering water, combine butter and 1 cup chocolate chips. Heat, stirring occasionally, just until melted, 3-5mins. Remove mixture from heat; stir in sugars and salt, then eggs, then flour, stirring just until combined. Spread batter evenly in prepared pan. Bake until a toothpick inserted in center comes out with moist crumbs attached, 30-35mins. Remove from oven and sprinkle with remaining chocolate chips, then marshmallows and nuts. Bake until chocolate is shiny and marshmallows are puffed, about 5 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 squares.

Key Lime Pie
Ingredients
* 1 ready-made pie crust 9inch
* 2 tablespoons sugar
* 1 can (14 ounces) can sweetened condensed milk
* 4 large egg yolks
* 1/2 cup freshly squeezed key-lime juice
* 1 tablespoon grated key-lime zest, plus more for garnish
* 1 1/2 cups heavy cream, chilled
Directions; Heat oven to 325 degrees. In medium bowl, gently whisk together condensed milk, egg yolks, key-lime juice, and zest. Pour into the prepared crust. Return pie to oven, bake until the center is set but still quivers when the pan is nudged, 15-17mins. Let cool completely on a wire rack. Shortly before serving, combine cream and 2 tablespoons sugar in the bowl of an electric mixer fitted with a whisk attachment. Whisk on medium speed until soft peaks form, 2-3mins. Spoon over cooled pie; garnish with zest. Serve immediately.

Chocolate-Ricotta Icebox Cake - 10 servings
Ingredients
* Nonstick cooking spray
* 14 ounces semisweet chocolate (do not use chips)
* 2 containers (15 ounces each) part-skim ricotta cheese, room temperature
* 3/4 cup heavy cream
* 1 package (9 ounces) chocolate wafers (about 44 cookies)
Directions
Prepare pan: Remove sides from a 9-inch round springform pan. Place a sheet of waxed paper over bottom, leaving an overhang; lock sides onto bottom, firmly securing paper. Spray inside of pan with cooking spray; line sides with a strip of waxed paper 28 inches long and 4 inches wide.
Make chocolate-ricotta mixture: Break 12 ounces of chocolate into pieces. Place in a heatproof medium bowl set over a pan of simmering water. Stirring occasionally until chocolate has melted, 8-10mins. In a food processor, blend ricotta until very smooth, abt 1min, scraping down sides of bowl. Add warm chocolate; blend until smooth. In a large bowl, beat cream until stiff peaks form. With a rubber spatula, gently fold in chocolate-ricotta mixture.
Assemble cake: Arrange half the cookies in an overlapping pattern to cover bottom of pan. Spoon half the chocolate-ricotta mixture on top of cookies; smooth top. Cover with remaining cookies; top with remaining chocolate-ricotta mixture, and smooth top. Cover with plastic wrap; refrigerate at least 6 hours and up to 2 days.
Before serving, release sides of pan and remove waxed paper from sides. Using bottom piece of waxed paper, pull cake onto a platter; with a metal spatula, lift cake and remove waxed paper. Using a vegetable peeler, shave remaining 2 ounces chocolate over top of cake. With a knife dipped in hot water, cut cake into 10 slices (wipe off knife, and dip in hot water after each slice).

Chewy Chocolate-chip cookies
Ingredients - Makes 48
* 2 1/2 cups all-purpose flour
* 1/2 teaspoon baking soda n salt
* 1/4 teaspoon baking powder
* 1 cup packed dark-brown sugar
* 1/2 cup (1 stick) unsalted butter, room temperature
* 1/4 cup light corn syrup
* 2 large eggs
* 2 teaspoons pure vanilla extract
* 2 cups semisweet chocolate chips
Directions
Preheat oven to 350 degrees, with racks in upper and lower thirds. In a bowl, whisk together flour, baking soda, baking powder and salt. In a large bowl, using an electric mixer, beat sugar, butter and corn syrup until light and fluffy. Beat in eggs and vanilla. With mixer on low, gradually add flour mixture, beating just until combined. Fold in chocolate chips. Drop dough by tablespoons onto two baking sheets, 2 inches apart. Bake until cookies are no longer shiny, 10-12mins, rotating sheets halfway through. Let cool 2mins; transfer to wire racks and let cool. Repeat with remaining dough. (To store, keep in an airtight container, up to 5 days.)

Buttery chocolate chips
Ingredients - Makes 16
* 1 stick unsalted butter, melted
* 1/2 cup packed light-brown sugar
* 1/3 cup granulated sugar
* 1 large egg
* 1 teaspoon pure vanilla extract
* 1 cup all-purpose flour
* 1 teaspoon salt
* 1 cup semisweet chocolate chips n chopped walnuts
Directions
Preheat oven to 350 degrees. Brush an 8-inch square baking pan with butter; line pan with a piece of parchment paper, leaving a 2-inch overhang on two sides. Butter paper.
In a large bowl, whisk butter and sugars until smooth. Whisk in egg and vanilla. Add flour and salt; mix just until moistened (do not overmix). Fold in 1/2 cup each chocolate chips and walnuts. Transfer batter to prepared pan; smooth top. Sprinkle with remaining chocolate chips and walnuts. Bake until top is golden brown and a toothpick inserted into the center comes out clean, 40-45mins. Set pan on a wire rack, and let cool completely. Using parchment overhang, lift cake from pan and transfer to a cutting board; cut into 16 squares. Store it in an airtight container at room temp, up to 2 days.

Fish dishes

Steamed Cod
Ingredients
* 4 skinless cod fillets, (6-8 ounces each)
* 3 tablespoons rice vinegar
* 2 tablespoons soy sauce
* 2 tablespoons finely grated, peeled fresh ginger
* Coarse salt and ground pepper
Directions
In a large skillet, combine rice vinegar, soy sauce and ginger. Season both sides of cod fillets with coarse salt and ground pepper; place in skillet with vinegar mixture. Bring to a boil; reduce heat to a gentle simmer. Cover; cook until fish is almost opaque throughout 6-8mins.

Cod w/ potatoes
ingredients
* 1 tablespoon olive oil
* 1 small onion, diced
* 3 cloves garlic, minced
* 1 pound potatoes, thinly sliced
* 1 can reduced-sodium chicken broth
* 2 tablespoons tomato paste
* 3 strips orange zest, 1/2-inch-wide
* Coarse salt
* 4 skinless, boneless cod fillets, (6 ounces each)
Directions
In skillet, heat oil over medium heat. Add onion and garlic. Cook til onion is soft, add tomato paste; stirring to combine. Add potatoes, chicken broth /water and orange zest; season with salt and pepper; stirring to combine. Cover, and simmer until potatoes are tender abt 10mins. Season fish with salt and pepper. Place on top of vegetables in skillet; reduce heat. Cover; simmer until fish is opaque throughout 8-10mins.

Baked Salmon
Ingredients
* 1/4 cup packed light-brown sugar
* 1/4 cup olive oil
* 3 tablespoons soy sauce
* 2 tablespoons fresh lemon juice
* 2 tablespoons dry white wine, or water
* 2 pounds salmon fillet
* Lemon wedges, for serving
Directions
Preheat oven to 400 degrees. with a rack in the center. Make the glaze: In a small bowl, stir brown sugar, olive oil, soy sauce, lemon juice and white wine until the sugar has dissolved.
Cut salmon fillet into 4 equal-size pieces; arrange, skin side down, in a single layer in a baking dish. Pour glaze over the fish, and turn to coat evenly. Bake until fish is opaque but still bright pink inside, basting every few minutes with glaze from baking dish 15-20mins. Serve with lemon wedges.

Honey glazed Salmon
Ingredients
* 1/4 cup honey
* 5 tablespoons soy sauce
* 2 teaspoons fresh lemon juice
* 4 salmon fillets (5 ounces each), skinned
* 2 teaspoons vegetable oil
Directions
Make glaze: Stir honey, soy sauce and lemon juice in a small bowl until combined. Lightly brush the top of each salmon fillet with glaze; reserve remainder. Heat oil in the nonstick skillet over medium heat until hot but not smoking. Cook salmon fillets, glazed sides down, 1min; reduce heat to medium-low and cook 2mins more. Turn fillets over and cook 3mins for medium-rare (salmon will be slightly pink in the middle), or longer if desired. Transfer to a plate. Pour remaining glaze into skillet; bring to a boil over medium heat. Cook until glaze has thickened to the consistency of syrup abt 1min. Serve salmon with glaze on the side.

Cornmeal Crusted Fishsticks
Serves 4
* 4 large egg whites
* Coarse salt and ground pepper
* 1 pound skinless tilapia fillets, cut into 1-by-3-inch strips
* 1 cup yellow cornmeal
* 1/2 cup all-purpose flour
* 1 cup vegetable oil
Directions
In a large bowl, whisk together egg whites, 2 tsp salt and 1/4 tsp pepper; add fish, and toss to coat. In another large bowl, combine cornmeal and flour; season with salt and pepper. Working in batches, lift fish from egg-white mixture (letting excess drip off), and dredge in cornmeal mixture, patting to adhere.
In a large skillet, heat oil over medium-high. Working in batches, cook fish until golden brown and opaque throughout 4-6mins, turning once (if fish is browning too quickly, reduce heat). Serve with ketchup.

asian stirfry

Sesame chix
Ingredients
* 3 tablespoons honey
* 2 tablespoons sesame seeds n soy sauce
* 1 garlic clove, finely chopped
* 2 large egg whites
* 1/4 cup cornstarch
* 1 1/2 pounds boneless, skinless chicken
* Coarse salt and ground pepper
* 2 tablespoons vegetable oil,
* 1 1/2 pounds broccoli, cut into large florets, stems peeled and thinly sliced

Directions
Place a steamer basket in a large saucepan, and fill with 1 inch water; set aside for broccoli. Meanwhile, make sauce: In a small bowl, combine honey, sesame seeds, soy sauce and garlic. In a large bowl, whisk together egg whites n cornstarch. Add chicken; season with 1 tsp salt and 1/2 tsp pepper and toss to coat.
In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Add half the chicken; cook, turning occasionally, until golden and opaque throughout, 6-8mins. Transfer to a plate; repeat with remaining tablespoon oil and chicken. Return all the chicken to skillet; add reserved sauce and toss to coat.
Meanwhile, place saucepan with steamer basket over high heat; bring water to a boil. Add broccoli, cook until crisp-tender, 4-6mins. Serve sesame chicken with broccoli.

or do it in orange sauce; (replace honey w 1 cup fresh orange juice n 1 tbsp sugar). Add orange juice, soy sauce and sugar. Boil over high heat until syrupy and reduced to abt 1/3 cup, 4-5mins. then cook w the meat to coat thoroughly for a min.

Pork Cutlets
Ingredients
* 12 ounces pork tenderloin
* 2 large egg whites
* 1/4 cup plain dried breadcrumbs
* 1/4 cup grated Parmesan
* 3 tablespoons all-purpose flour
* Coarse salt, for seasoning
* 1 tablespoon olive oil
Directions
Cut e pork tenderloin into 12 pcs. wrap it w plastic wrap; with a meat mallet, pound to 1/8 inch thick.
In a shallow bowl, beat egg whites with 1 tbsp water. In another bowl, combine breadcrumbs and Parmesan. Place all-purpose flour in a third bowl. Season pork with salt. Dip pork in flour, then in egg mixture. Dredge in breadcrumb mixture; pat it in. In a large nonstick skillet, heat olive oil over medium-high heat. Saute half the cutlets until golden brown and cooked through, abt 1min per side. Repeat with another tablespoon oil and remaining pork.

Beef Stirfry
Ingredients
* 2 tablespoons soy sauce n rice vinegar
* 1 tablespoon peanut butter n honey
* 2 garlic cloves, minced
* coarse salt and ground pepper
* 1 pound skirt steak, thinly sliced crosswise
* 1 tablespoon cornstarch
* 1 teaspoon vegetable oil
* 1 large head bok choy, cut 1 inch thick crosswise
* 4 medium carrots, halved lengthwise, thinly sliced on bias
* 1/4 cup peanuts, chopped
Directions
In a small bowl, mix soy sauce, vinegar, peanut butter, honey and garlic; season with pepper. In a bowl, toss steak with cornstarch; season with salt and pepper. In a large nonstick skillet with a lid, heat oil over medium-high. Add 1/2 of steak; cook, tossing, until browned, 1-2mins. Transfer to a plate; repeat with remaining steak.
To skillet, add soy mixture, bok choy, and carrots. Cover and cook, tossing occasionally until tender, 5mins. Return steak to skillet; cook until heated through, 5mins. Serve over rice; sprinkle with peanuts.

Omelet
Ingredients
* 3 large eggs, preferably room temp
* Coarse salt and ground pepper
* 1 tablespoon butter, plus more for serving
* 1/4 to 1/3 cup desired filling (onion, mushrooms, bell peppers, spinach, diced turkey or ham, crumbled bacon, diced potatoes, chopped asparagus, shrimp or crabmeat, cheese, seeded and diced tomatoes, prepared salsa, diced avocado, diced smoked salmon)

Directions
In a medium bowl, whisk eggs until frothy. Season with salt and pepper. Heat butter in an 8-inch nonstick skillet over medium-high, tilting to coat pan; after foaming subsides, whisk eggs again and add to skillet.
Cook, stirring quickly with a heatproof rubber spatula, until eggs begin to thicken, abt 30secs. With spatula, pull edges of omelet in toward center, tilting pan so uncooked eggs flow to edges of pan and underneath omelet. Cook until just set but still loose, 15-30secs (omelet will continue to cook once removed from heat).
Sprinkle with filling. Using spatula, loosen omelet from skillet on all sides; shake pan to ensure it is completely released. Tilt pan toward serving plate; with spatula, working from side of skillet that's tilted up, fold 1/3 of omelet over the center.
Simultaneously slide and roll omelet onto plate so that it folds over on itself again and lands seam side down. Brush or dab lightly with butter; serve immediately.

swiss roll cakes. Come On, roll roll roll

Strawberry roll
Ingredients
* Unsalted butter, for pan
* 8 extra-large eggs, room temperature, separated
* 1/2 cup granulated sugar
* 1/2 cup cake flour (not self-rising)
* 2 teaspoons sifted baking powder
* 1 1/2 teaspoons pure vanilla extract
* 1 pint heavy cream
* 2 tablespoons confectioners' sugar
* 1 quart strawberries
Directions
Preheat oven to 350 degrees. Butter and line a rimmed 15-by-10-by-1-inch jelly roll pan with parchment paper. In a large bowl, beat egg yolks and sugar together until light in color, about 1 minute; stir in 1/2 teaspoon vanilla. Add cake flour and baking powder; stir until well combined.
In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff peaks form. Gently fold into flour mixture.
Pour cake batter in prepared pan and spread evenly with the back of a spoon. bake until cake springs back when touched, abt 20mins.
set 6 strawberries aside for garnish. Thinly slice remaining strawberries. Place heavy cream in the bowl of an electric mixer fitted with the paddle attachment; beat on medium speed. Slowly add remaining teaspoon vanilla n 2 tablespoons confectioners' sugar. Continue beating until soft peaks form. Set half of the whipped cream aside. Gently fold sliced strawberries into remaining half.
Lay a clean kitchen towel flat on a work surface with one of the short ends facing you. Generously sprinkle dish towel with confectioners' sugar. Flip cake onto towel, remove baking sheet, and peel off parchment paper. Using the dish towel, roll cake away from you; let cool.
Unroll cake. Evenly spread strawberry whipped-cream mixture over surface of the cake and re-roll. Transfer cake to a serving plate and evenly spread top and sides of cake with reserved whipped cream. Cut reserved whole strawberries in half lengthwise and place on top of cake for garnish.



Festive ytule cAKE
Need!
1 pkg. 2layer cake mix, 4 eggs, 1 cup plain nonfat yogurt, 1/2 cup oil,
3 Tbsp. powdered sugar n 1/2 cup powdered sugar, sifted
1 (8 oz.) PHILADELPHIA Cream Cheese, 2 squares BAKER'S Semi-Sweet Chocolate, divided 3 Tbsp. Instant Coffee, 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
Make It!
PREHEAT oven to 350°F. Line greased 15x10x1-inch baking pan with parchment or wax paper. Grease and flour paper; set aside. Place cake mix, eggs, yogurt and oil in large bowl; beat with electric mixer on medium speed 1 to 2 min. or until well blended. Spread 3 cups of the batter into prepared baking pan; tap pan gently on counter to remove any air bubbles. Pour remaining batter into 4 to 6 paper-lined medium muffin cups. Bake cake and cupcakes 15 min. or until toothpick inserted in centers comes out clean.

MEANWHILE, place large sheet of parchment paper on top of clean kitchen towel; sprinkle evenly with the 3 Tbsp. powdered sugar. Invert cake onto prepared towel; remove pan and top sheet of parchment paper. Starting at 1 of the short ends, roll up cake with parchment paper and towel. Cool on wire rack 30 min.

GRATE enough of the chocolate to measure 1 Tbsp. grated chocolate; set aside. Microwave remaining chocolate in small microwaveable bowl on HIGH 1 min. or until partially melted. Stir until completely melted. Beat the 1/2 cup powdered sugar and the cream cheese spread in small bowl with electric mixer on medium speed until well blended. Stir in melted chocolate.

UNROLL cake; remove paper and towel. Spread cake with cream cheese mixture; roll up. Refrigerate 30 min.; place on serving plate. Stir instant coffee granules into whipped topping; spread over log. Refrigerate at least 2 hours. Cut into 20 (1/2-inch-thick) slices to serve. Sprinkle with reserved grated chocolate.
**Kraft KitchenTips ;Wrap tightly and freeze up to 1 month. Thaw in refrigerator, then garnish just before serving. Lightly run the tines of a fork through the frosted yule log to resemble the bark on a log

For Rum favour, just brush the syrup on the cake
* 1/4 cup water n sugar * 2 tablespoons light rum
make rum syrup: In a small saucepan, combine the water and sugar. Bring to a boil; reduce heat and simmer until sugar has dissolved abt 3mins. Remove from heat; add rum then let cool completely.

Basic cake recipe

Basic vanilla cake
Ingredients
* 2 sticks unsalted butter, room temperature,
* 2 1/2 cups all-purpose flour,
* 1/2 teaspoon baking powder n baking soda
* 1 teaspoon salt
* 1 1/2 cups sugar
* 2 large eggs plus 3 large egg yolks
* 2 teaspoons pure vanilla extract
* 1 cup low-fat buttermilk/ yogurt
* Whipped Frosting

Directions
Preheat oven to 350 degrees. Butter and flour two 8-by-2-inch cake pans. In a medium bowl, whisk flour, baking powder, baking soda and salt.
In a large bowl, using an electric mixer beat butter and sugar until light n fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in vanilla. Alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture; mix just until combined.
Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32-35mins. Let it cool 10mins before taking out.
Place one cake, bottom side up. Tuck strips of parchment paper underneath. Using an spatula or table knife, spread top with Whipped Frosting. Top with remaining cake; frost top, then sides. (Store unfrosted cakes at room temperature up to 1 day. Once frosted, serve within a few hours.)