Feeds:
Posts
Comments

Posts Tagged ‘Dessert’

Moroccan Lemon Cake

Some of our friends had a great idea a few months back to get together once a month for what we call “Country Dinners.” Basically one couple chooses a country and makes a main dish from that region, and everyone else brings a side dish/dessert/appetizer. That way we get to try lots of different cuisines without having to slave away in the kitchen all night. So far we’ve “visited” Macedonia, Italy, and Cuba. Last night was Morocco. I have no experience with Moroccan food, so I turned to Google for dessert ideas. Below is what I found. It was easy to make and turned out delicious!

Moroccan Lemon Cake

  • 4 eggs
  • 1 1/2 cups sugar
  • 1/2 cup vegetable oil
  • 2 cups flour
  • 4 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup milk
  • 2 tbs. fresh lemon juice
  • Zest from 1-2 lemons
  • 1 tsp. vanilla

Preheat your oven to 350 degrees. Grease and flour a small bundt or tube pan. Zest and juice the lemons.

With an electric mixer or by hand, beat together the eggs and sugar until thick. Gradually beat in the oil.

Stir in the flour, baking powder, and salt, and then the milk. Beat until smooth, and then mix in the lemon juice, zest, and vanilla.

Pour the batter into your prepared pan and bake for about 40 minutes, or until the cake tests done. (I suggest setting the timer for 35 minutes, it seemed to brown quickly.)

Allow the cake to cool in the pan for 7-10 minutes. Loosen the cake from the sides of the pan with a spatula, and turn out the cake onto a rack to finish cooling.

There are also Orange and Chocolate versions.

Next up – Jared and I are hosting France! I’m thinking Warm Goat Cheese Salad, Boeuf Bourgignon, and Nutella-Banane Crepes. Yum!

Advertisements

Read Full Post »

One of last week’s Hungry Girl emails was called “I Love Rocky Road!” and described how to make low-cal rocky road fudge. I was skeptical at first, but decided to give it a whirl, and made a double batch for two different birthday parties. The interesting thing about this fudge is you only get a hint of the pumpkin – just enough to say “What is that?” but not enough to say “Yuck, it isn’t Thanksgiving, so don’t serve me pumpkin pie.” And this is fudge you can feel better about eating, considering the fact that regular rocky road fudge can net you 226 calories and 10 grams of fat per piece.

Hungry Girl’s Rocky Road Fudge

  • 1 box Betty Crocker Fudge Brownies Mix (18.3-oz. family size)
  • 2 cups canned pure pumpkin (if you’re making a double batch, like I did, one big can can get you almost 4 cups – I just used a little less than 2 cups per batch)
  • 2 cups mini marshmallows
  • 1/4 cup slivered almonds, lightly crushed
  • 2 tbs. Hershey’s Lite Chocolate Syrup

Preheat oven to 350 degrees.

Combine brownie mix, pumpkin, and chocolate syrup in a large bowl, and stir until completely mixed and smooth. (Batter will be thick.) Spray a midsized baking pan (8×8 works best) with nonstick spray and pour in the mixture. Smooth the top of the batter with a spatula.

Bake in the oven for 25 minutes. Remove pan from the oven, and evenly distribute mini marshmallows across the top of the batter. Sprinkle almonds over the marshmallows. Using a spatula (or your fingers!) press down on the marshmallow-nut layer to help it adhere to the batter.

Return pan to the oven, and bake for 10 additional minutes. Remove pan from the oven, and let cool slightly. Refrigerate, uncovered, for several hours, until completely chilled. (Important – do NOT cover pan while initially chilling it in the fridge.) Cut into 36 squares and serve.

Per serving:  Calories – 73,  Fat – 1g, Protein – 1g

Picture 116

Read Full Post »