Cook Without Book

                 Ingredients 1 1/2 cups   flour   1 teaspoon   baking powder   1/2 teaspoon   salt 1  stick (4 oz.) unsalted butter   1 cup   sugar   3  eggs   1 teaspoon   vanilla extract   3/4 cup   milk   1  stick ( 1/4 lb.) unsalted butter   1/2 cup   shortening 3 cups   confectioners' sugar   1/2 teaspoon   vanilla extract   dash of salt assorted food coloring assorted tubes icing in various colors assorted candy, such as licorice string, mini and regular M&M's, mini marshmallows, jellybeans and gummy candies Preparation Make cupcakes: Preheat oven to 350°F. Line a 12-cup muffin tin (or mini-cupcake tin) with cupcake liners. In a medium bowl, whisk together flour, baking powder and salt; set aside. Using an electric mixer, cream butter and sugar together until light and fluffy. Add eggs and vanilla...

                      Ingredients Crust: 1 cup   graham cracker crumbs (about 7 cookie sheets) 2 tablespoons   granulated sugar 2 tablespoons   butter, melted Cooking spray Filling: 2  (8-ounce) blocks Neufchâtel cheese 2  (8-ounce) blocks fat-free cream cheese 1 cup   granulated sugar 3 tablespoons   all-purpose flour 2 teaspoons   vanilla extract 1 1/2 teaspoons   pumpkin-pie spice 1/4 teaspoon   salt 1/4 teaspoon   ground coriander 1/4 teaspoon   ground cardamom 4  large eggs 1  (15-ounce) can pumpkin Topping: 2 tablespoons   brown sugar 1 tablespoon   butter 1/3 cup   chopped hazelnuts Preparation 1. Preheat oven to 325°. 2. To prepare crust, combine first 3 ingredients in a medium bowl, and toss with a fork. Press mixture into the bottom of a 9-inch springform pan coated with cooking spray. Set aside. 3. To pr...

                Ingredients Cooking spray 1 cup   applesauce 1 teaspoon   canola oil 1/2 cup   turbinado sugar 1 teaspoon   vanilla extract 1/4 teaspoon   almond extract 3/4 cup   oat flour 1/3 cup   unsweetened cocoa 2 teaspoons   baking powder 1/2 teaspoon   baking soda 1/2 teaspoon   salt 1/8 teaspoon   ground cinnamon 1/2 cup   semisweet dairy- and gluten-free chocolate chips (such as Sunspire) Powdered sugar (optional) Preparation 1. Preheat oven to 350°. Place 8 paper liners in muffin tin; coat with cooking spray. 2. Combine applesauce and next 4 ingredients. In a separate bowl, whisk together the next 6 ingredients. Add oat mixture to applesauce mixture; stir until blended. Stir in chocolate chips. 3. Spoon batter into muffin cups. Bake for 20–22 minutes, rotating the pan a half-turn after 10 minutes. Muffins are done when tops are firm to the touch. ...

                            Ingredients 1/2 ounce   bittersweet chocolate 2 teaspoons   corn syrup 3/4 cup   clear crème de menthe 3/4 cup   white-chocolate liqueur 3/4 cup   vanilla-infused vodka 6  mint sprigs Preparation Using a superfine grater, grate bittersweet chocolate onto a saucer. Use a finger to rub 1/3 teaspoon corn syrup around rims of each of 6 glasses. Roll each rim in the grated chocolate and set aside. Pour crème de menthe, white-chocolate liqueur, and vanilla-infused vodka into a shaker filled with ice. Shake until well blended. Strain into glasses (be careful not to splash off the chocolate rims). Serve each cocktail with a sprig of mint. Nutritional Information Calories per serving: 306 Fat per serving: 5.4g Saturated fat per serving: 0.5g Monounsaturated fat per serving: 0.3g Polyunsaturated fat per serving: 0.1g Protein per serving: 1g Ca...

                          Ingredients 1  (14-ounce) can fat-free sweetened condensed milk 3/4 cup   reduced-fat creamy peanut butter 2 cups   low-fat baking mix, such as reduced-fat Bisquick 1 teaspoon   vanilla extract Cooking spray 1/3 cup   sugar 40  milk chocolate kisses Preparation 1. Preheat oven to 375°. 2. Combine the milk and peanut butter in a large bowl. Beat with a mixer at high speed until creamy. Stir in the baking mix and vanilla. Combine. 3. Coat hands lightly with cooking spray, and shape dough into 40 ping-pong-size balls and roll in sugar. Place cookies 2 inches apart on nonstick baking sheets. 4. Bake cookies 9 minutes per batch or until lightly browned. Place 1 chocolate kiss in the center of each cookie. Cool on pan 3 minutes; remove cookies from pan. Cool completely on wire racks.

                             Prep Time:  25 minutes Cook Time:  15 minutes Total Time:  3 hours Yield:  Serves 10 (serving size: 1 slice) Ingredients For the crust 1/4 cup   (1 oz) salted, roasted peanuts (finely ground in a food processor or crushed in a bag with a rolling pin) 2 tablespoons   sugar 3/4 cup   (2.5 oz) graham cracker crumbs (finely ground in a food processor) 4 tablespoons   (2 oz) unsalted butter, melted 1.5 ounces   bittersweet chocolate, finely chopped For the filling 1/3 cup   (2.33 oz) sugar 1/3 cup   (1 oz) unsweetened cocoa powder, preferably natural 2 tablespoons   cornstarch 1/8 teaspoon   salt 1 3/4 cups   whole milk 3 ounces   bittersweet or semisweet chocolate, finely chopped 1 teaspoon   pure vanilla extract Classic Whipped Cream, optional 2 tablespoons   salted, roast...

                    Ingredients 1 1/2 tablespoons   butter 2 ounces   bittersweet chocolate, coarsely chopped 2 ounces   unsweetened chocolate, coarsely chopped 1 tablespoon   instant coffee granules 1 tablespoon   hot water 1 teaspoon   vanilla extract 1 1/2 cups   all-purpose flour (about 6 3/4 ounces) 1/2 cup   unsweetened cocoa 2 teaspoons   baking powder 1/8 teaspoon   salt 2 1/2 cups   sugar 1/2 cup   egg substitute 2  large eggs 1/2 cup   chopped walnuts 1/4 cup   semisweet chocolate minichips Preparation Preheat oven to 350°. Place butter, bittersweet chocolate, and unsweetened chocolate into a microwave-safe bowl; microwave at HIGH 1 minute or until chocolate is almost melted. Stir until smooth. Combine coffee granules and 1 tablespoon hot water, stirring until granules dissolve. Stir coffee and vanilla into chocolate mixture. ...

Yield:  1 dozen (serving size: 1 muffin)                     Ingredients 1 1/2 cups   all-purpose flour 1/2 cup   sugar 2 1/2 teaspoons   baking powder 1 teaspoon   ground cinnamon 1/4 teaspoon   salt 2/3 cup   vanilla fat-free yogurt 1/4 cup   butter, melted 3 tablespoons   1% low-fat milk 1  large egg, lightly beaten Cooking spray 1/4 cup   strawberry jam 1 tablespoon   sugar 1/2 teaspoon   ground cinnamon Preparation Preheat oven to 375º. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and the next 4 ingredients (flour through salt) in a large bowl, stirring well with a whisk. Make a well in center of flour mixture. Combine yogurt, butter, milk, and egg in a bowl, stirring well with a whisk. Add yogurt mixture to flour mixture, stirring just until moist. Place 12 foil cup liners in muffin cups; coat liner...

                         Prep: 15 minutes; Cook: 9 minutes. Yield:  Makes 40 cookies (serving size: 1 cookie) Ingredients 1  (14-ounce) can fat-free sweetened condensed milk 3/4 cup   reduced-fat creamy peanut butter 2 cups   low-fat baking mix, such as reduced-fat Bisquick 1 teaspoon   vanilla extract Cooking spray 1/3 cup   sugar 40  milk chocolate kisses Preparation 1. Preheat oven to 375°. 2. Combine the milk and peanut butter in a large bowl. Beat with a mixer at high speed until creamy. Stir in the baking mix and vanilla. Combine. 3. Coat hands lightly with cooking spray, and shape dough into 40 ping-pong-size balls and roll in sugar. Place cookies 2 inches apart on nonstick baking sheets. 4. Bake cookies 9 minutes per batch or until lightly browned. Place 1 chocolate kiss in the center of each cookie. Cool on pan 3 minutes; remove cook...

               Ingredients 1 cup   oat flour 3/4 cup   old-fashioned rolled oats 1/2 teaspoon   baking powder 1/3 teaspoon   baking soda 1/2 teaspoon   salt 1/2 cup   raw sugar 1/3 cup   canola oil 1/3 cup   plain soy milk 1/2 teaspoon   vanilla extract 1/2  ripe banana, cut into small pieces 1/4 cup   chopped walnuts or other favorite nut 1/3 cup   semisweet vegan chocolate chips (such as Tropical Source) Preparation 1. Preheat oven to 350°. Combine first 6 ingredients (through sugar) in a bowl. Whisk together oil, soy milk, and vanilla in a separate bowl. Add wet mixture to dry ingredients; stir to combine. Fold in banana, walnuts, and chocolate chips. 2. Line a baking sheet with parchment paper. Scoop dough onto pan with a small ice-cream scoop. Bake 25 minutes or until golden brown, turning baking sheet halfway through. Let cool on a wire rack. Nutritiona...

                          Inside this classic cake is a sweet streak of brown sugar and warm cinnamon with the nutty crunch of walnuts. Chop the walnuts to the size of small peas to ensure they are evenly distributed in the cake. Substitute pecans for walnuts, if desired. Yield:  16 servings (serving size: 1 slice) Ingredients 3/4 cup   packed dark brown sugar 1/3 cup   chopped walnuts 1 teaspoon   ground cinnamon 3 1/4 cups   all-purpose flour (about 14 1/2 ounces) 2 teaspoons   baking soda 1 teaspoon   baking powder 1/4 teaspoon   salt 1 1/2 cups   granulated sugar 10 tablespoon   butter, softened 3/4 cup   egg substitute 1 teaspoon   vanilla extract 1 1/2 cups   nonfat buttermilk Cooking spray Preparation Preheat oven to 350°. Combine brown sugar, walnuts, and cinnamon in a small bowl. Set aside. Lightly spoon flour into d...