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Recipes
Mini Mint Chocolate Chip Bundt Cakes
By carvalhohm
1. CAKE BATTER: Position a rack in the bottom of the oven and preheat to 350 F
- CAKE BATTER:
- 1 3/4 cups (240 g) unbleached all-purpose flour
- 1 1/2 teaspoons baking powder
- 2 pinches salt
- 1 1/2 sticks (170 g) unsalted butter, softened
- 1/2 cup plus 2 tablespoons (125 g) light brown sugar
- 1/2 cup (100 g) granulated sugar
- 3 large (150 g) eggs
- 1 teaspoon Pure Vanilla Bean Paste
- 3/4 teaspoon Pure Peppermint Extract
- 3/4 cup (180 g) sour cream
- 3/4 cup (125 g) bittersweet chocolate chips
- 3/4 cup (125 g) milk chocolate chips
- CHOCOLATE GLAZE:
- 1 cup (170 g) bittersweet chocolate chips
- 2 tablespoons (30 g) unsalted butter
- 1/2 cup (120 g) heavy cream
- 1 tablespoon Pure Vanilla Bean Paste
Vanilla Bean Gelato
By carvalhohm
1. Split and scrape the seeds from the vanilla beans
- 3 cups (720 g) whole milk
- 1 cup (240 g) heavy cream
- 3/4 cup (150 g) granulated sugar, divided
- 8 large (160 g) egg yolks
- 1/4 teaspoon salt
- 2 Whole Vanilla Beans, such as Tahitian, Mexican or Madagascar Bourbon
Easy (Healthy) Overnight French Toast Casserole
By carvalhohm
1. Spray a 9 x 13-inch baking dish or 2 smaller (9 x 9-inch) baking pans with nonstick cooking spray
- 4 ounces tub-style light cream cheese
- 4 ounces tub-style fat-free cream cheese
- 3/4 cup granulated no-calorie sweetener*
- 3 tablespoons margarine, softened
- 2 teaspoons vanilla
- 1 1/2 teaspoons cinnamon
- 1 cup egg substitute (like Egg Beaters)
- 2 large eggs
- 3 cups 1% milk
- 1 pound French, cinnamon swirl, or wheat bread (1-inch slices)
- 2 teaspoons powdered sugar
Birthday Banana Bread
By carvalhohm
Preheat oven to 350 F. Lightly grease a 9×5-inch loaf pan
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter
- 3/4 cup brown sugar
- 2 eggs, beaten
- 2 1/3 cups mashed overripe bananas (about 2 pounds or 6 large)
SLOW COOKER TOMATO PARMESAN POT ROAST
By carvalhohm
Place roast in a 6-quart slow cooker
- 2-pound chuck roast
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1 cup grated Parmesan cheese
- 1/2 cup finely chopped sun-dried tomatoes
- 2 teaspoons fresh rosemary, finely chopped
- 2 tablespoons minced garlic
Blueberry-Vanilla Bean Refrigerator Jam
By carvalhohm
1. Split and scrape the seeds from the vanilla beans
- 1 Whole Vanilla Bean
- 1/2 cup granulated sugar
- 1 teaspoon pectin
- 4 cups (2 pints) fresh or frozen blueberries, rinsed and stems removed
- 1/4 cup light brown sugar
- 1/4 teaspoon salt
- 1/2 teaspoon Lemon Extract
Cheesecake Party Squares
By carvalhohm
1. Preheat oven to 325°F
- Crust:
- 1 1/4 cups graham cracker crumbs
- 2 tablespoons margarine or butter, melted
- 1/2 teaspoon cinnamon
- 2 tablespoons no calorie granulated sweetener (or 3 packets)*
- Filling:
- 2 8-ounce packages light cream cheese, room temperature
- 1 8-ounce package fat-free cream cheese, room temperature
- 3 large eggs
- 2 tablespoons lemon juice
- 2 tablespoons lemon zest
- 2 teaspoons vanilla
- 1 cup no-calorie granulated sweetener*
- Topping:
- 2 cups reduced-fat sour cream
- 1/2 cup no calorie granulated sweetener*
- 2 teaspoons vanilla
Honey Bun Cake
By carvalhohm
Preheat the oven to 325F. In a large bowl place the cake mix, oil, eggs and sour cream
- Cake:
- 1 box yellow cake mix
- 3/4 cup vegetable oil
- 4 eggs
- 1 8-ounce container sour cream
- Filling:
- 1 tablespoon ground cinnamon
- 1 cup brown sugar
- Icing:
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 4 tablespoons milk
Sensational Spinach Party Dip
By carvalhohm
1. In a medium bowl, whisk together the sour cream, mayonnaise, and yogurt
- 1/2 cup light sour cream
- 1/2 cup light mayonnaise
- 3/4 cup low-fat Greek yogurt
- 1/2 teaspoon minced garlic
- 2 teaspoons reduced-sodium soy sauce
- 1 (8-ounce) can water chestnuts, drained and finely chopped
- 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
- 1/4 cup dried parsley
- 1/4 cup dried minced onion
- 3/4 teaspoon dried dill
Lemon-Almond Cream Scones
By carvalhohm
1. SCONE DOUGH: Position a rack in the center of the oven and preheat to 400 F (205 C)
- SCONE DOUGH:
- 2 3/4 cups (360 g) unbleached all-purpose flour, plus more for dusting
- 1/4 cup (50 g) granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 2/3 cups (400 g) heavy cream, plus more for topping
- 2 teaspoons Pure Almond Extract
- GLAZE:
- 1 cup (120 g) powdered sugar
- 2 tablespoons (30 g) milk
- 1 teaspoon Pure Vanilla Bean Paste
- 3/4 teaspoon Pure Lemon Extract
- Pure Lemon Extract