Sweetheart’s Dessert

acakkee

For my valentine I made this old-fashioned shortcake that was inspired by a recipe found at:  http://www.tasteofhome.com/recipes/berry-shortcake. 

I added a teaspoon of vanilla for extra flavor. 

For the sour cream  I used fat-free half & half and  added a Tblspoon of vinegar to neutralize the baking soda.  

I used my fingertips to  press the dough gently into the heart-shaped pan.  Baking time was about 20 minutes.   I based it on desired color and not the toothpick test. 

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1 cup all-purpose flour

1/4 cup plus 1 tablespoon sugar, divided

1/2 teaspoon baking soda

Dash salt

1/4 cup cold butter, cubed

1/3 cup milk

1/4 cup sour cream  (or Fat-free half n half + 1 T vinegar)

1 t vanilla

 

Instructions:

  1. In a large bowl, combine the flour, 1/4 cup sugar, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Combine vanilla,  milk and sour cream; stir into crumb mixture just until moistened.
  2. Spread batter into a greased 9-in. pie plate (batter will be thick). Sprinkle with remaining sugar. Bake at 350° for 16-20 minutes or until a toothpick comes out clean. Cool on a wire rack for 10 minutes. 
  3. Cut into six wedges and top with berries sweetened with a  small amount of sugar.  Garnish with whipped cream.

 

 

 

 

 

 

Flour-free Chocolate Cupcakes

 

acps

These chocolate delights are light to feast upon and fast to make.  They have become a favorite  to serve my guests and family.  The recipe was inspired by a flour-free chocolate cake made by Adeena Sussman.

http://www.myjewishlearning.com/recipe/flourless-chocolate-cake/

Ingredients:

1 cup margarine or butter (butter)

10 oz good-quality semisweet  chocolate chips

6 large eggs, slightly beaten

3/4  cup sugar*

2 teaspoon vanilla

 Directions:

Grease a 10-inch springform pan, then line bottom of pan with parchment paper.  Or line cupcake tin with paper liners.

  In a large saucepan, combine chocolate and butter.  Cook over medium-low heat until completely melted.   Stir in sugar.  let cool. 

 Once cool, turn  oven on to 350. 

Mix eggs and vanilla in another bowl and gradually add to chocolate mixture. Fill to 3/4’s full.

 Bake until there are cracks visible on the  surface. The cooking time will vary between 40 and 20 minutes, depending on size. 

 Decorate with sifted confectioner’s sugar and berries.  Or serve with ice cream or whipped cream.

 Makes a dozen large or 18 small cupcakes

  • 3/4 cup sugar if using Hersheys (yellow bag chips)  or 1 cup if using Enjoy Life dairy-free chips.