![]() Standard fruit snacks often contain a host of artificial flavors, synthetic colors, and preservatives. For an added crunch, roll the fruit in chopped nuts (we like almonds, walnuts, pecans, and pistachios). To scale back on the chocolate, drizzle the melted stuff over fruit with the tines of a fork. Place the chocolate-ized fruit in mini muffin papers so the chocolate doesn’t smear all over the rest of the basket’s contents. Microwave the chocolate on 50-percent power in 30-second increments, stirring between spurts, until smooth (or use a double boiler). Spread immediately onto the bundt cake.For a chocolate fix with a healthy dose of fruit, dip whole strawberries, grapes, or banana slices in melted chocolate.Mix again until all of the sugar is incorporated. Turn the mixer on low and add the salt and confectioner’s sugar, followed by the vanilla. Add the brown sugar and molasses to the cream cheese mix and beat on medium speed for 30 seconds.Beat on medium speed for 1 minute until the two are well combined. Place the cream cheese in the bowl of an electric stand mixer fitted with a paddle and beat for 1 minute.When cooled, frost with brown sugar cream cheese frosting. Allow to cool for 20 minutes, then turn onto a wire rack to cool completely. Spoon the batter into the prepared pan and bake for 45 to 50 minutes or until a skewer inserted in the center comes out clean.Remove the bowl from the mixer and use a spatula to fold in the zucchini. Reduce the mixer speed to low and add all the flour.Increase speed to medium-high and beat for 3 minutes or until super smooth. With the mixer on low speed, pour in the melted butter. ![]() Add the eggs one at a time, beating for 1 minute between each addition. In the bowl of an electric mixer, cream together 8 oz lowfat cream cheese and the 2 cups sugar on medium speed for about 2 minutes or until well mixed. ![]() ![]()
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