Sunday, March 22, 2009

Super Fab Angel Cake

Hi foodies how are you ? Here is a super easy super delicious recipe that can be made anytime. tastes so great and is so fast you will love making this. so enjoy foods .




Angel Food Cake
1 cup Cool-Whip
1 20oz. can crushed pineapple in juice not drained
1 pkg. Jello vanilla pudding
8 large strawberries (for decorating the top)

Slice cake, horizontally, into thirds. In a bowl, combine pudding mix, pineapple with juice, and cool-whip. Spread between the layers of cake including the top. Garnish top with strawberries

Wednesday, March 18, 2009

Boston Cream Pie

Hey foodies how are ya! Im enjoying a wonderful day here in my home town of Jersey City NJ about to make my family a wonderful dessert for dinner. A fabulously delicious boston cream pie.
Its one of my daughters favorite desserts. So since she requested it today I decided to post my recipe. Try this recipe its quick, easy, and you will enjoy. Till tomorrow foodies,


Sweetsister 01

Boston Cream Pie


1-1/4 cups flour
1 cup sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/3 cup shortening
1 egg
1 teaspoon vanilla

Mix dry ingredients, then add shortening, milk and vanilla. Beat 2 minutes then add egg and beat 2 more minutes. Pour into 8-inch round layer pan. Bake at 350° for 35-40 minutes. Allow to cool. Split cake to make 2 thin layers. Fill layers with Cream Filling. Spread top with Chocolate glaze. Refrigerate any remaining cake.

Cream Filling

1/3 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1-1/2 cups milk
2 egg yolks, slightly beaten
2 teaspoons vanilla

Blend sugar, cornstarch and salt in medium saucepan. Combine milk and egg yolks; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir
1 minute. Remove from heat; stir in vanilla. Cool to room temperature.

Chocolate Glaze

2 ounces unsweetened chocolate
3 tablespoons butter
1 cup powdered sugar
1 teaspoon vanilla
2 tablespoons hot water

Melt chocolate and butter over low heat. Remove from heat; stir in sugar and vanilla. Mix in about 2 tablespoons hot water, 1 teaspoon at a time, until glaze is of proper consistency.

Tuesday, March 17, 2009

Toffee Cheesecake with Caramel Sauce

Hi foodies how are you? I've missed you all so much !!! I'm back and for all my special foodies i have a scrumptious recipe for a Toffee cheesecake with caramel sauce what could be better than that! Don't worry foodies i will be back tomorrow with more delectable dessert recipes until then,

Chocolate Kisses !




1 1/2 c. graham cracker crumbs
6 tbsp. unsalted butter, melted
1/4 c. firmly packed dark brown sugar


2 lbs. cream cheese (room temperature)
1 1/2 c. sugar
5 lg. eggs (room temperature)
2 1/2 tsp. vanilla extract
2 tsp. fresh lemon juice


1 1/4 c. sugar
1/2 c. water
1 c. whipping cream
1/2 c. (1 stick) unsalted butter, cut into sm. pieces (room temperature)
1 tsp. vanilla extract
3/4 c. whipping cream
2 tbsp. sugar
3 (1.4 oz.) toffee candy bars (such as heath bar), broken into pieces

For Crust:

Preheat oven to 350 degrees. Lightly butter inside of 9 inch diameter spring-form pan with 2 3/4 inch high sides. Combine crumbs, butter and brown sugar in small bowl. Press crumbs over bottom and 1 inch up sides of pan. Refrigerate crust.

For Filling:

Using electric mixer, beat cream cheese in large bowl until fluffy. Add sugar and beat until smooth. Beat in eggs 1 at a time. Mix in vanilla extract and lemon juice. Pour filling into prepared crust. Bake until cake rises about 1/2 inch over rim and center moves only slightly when pan is shaken, about 1 hour 15 minutes. Cool on rack. (Cake will fall as it cools, sinking in center.) Cover and refrigerate until well chilled, at least 6 hours. (Can be made 1 day ahead.)
For Topping:

Heat sugar and water in heavy medium saucepan over low heat, stirring until sugar dissolves. Increase heat and boil without stirring until mixture is rich caramel color, occasionally swirling and washing down sides of pan with brush dipped into cold water, about 8 minutes. Reduce heat to very low. Add cream (mixture will bubble up) and stir until smooth. Mix in butter. Cool slightly. Mix in vanilla. Using small sharp knife, cut around sides of pan to loosen cake. Release pan sides. Pour 2/3 cup caramel sauce into center of cake. Cover remaining caramel sauce and let stand at room temperature. Chill cake until caramel topping is almost set, about 2 hours. (Can be prepared 8 hours ahead.) Whip 3/4 cup cream with 2 tablespoons sugar in medium bowl until firm peaks form. Spoon cream into pastry bag fitted with star tip. Pipe cream decoratively around edge of cake. Arrange toffee pieces in whipped cream border. Refrigerate serving. Cut cake into wedges. Serve, passing remaining caramel sauce separately.

Monday, February 9, 2009

chocolate almond coconut jewels

Hi foodies we are very close to my favorite chocolate holiday Valentines Day so i am going to post a very quick easy and delicious recipe for my favorite homemade candy chocolate almond coconut jewels. I love making them on holidays or whenever i am in the mood for the combination of chocolate, almond, and coconut.

So enjoy the recipe foodies



Chocolate Coconut Almond Jewels


5 oz sweetened condensed milk
1 t vanilla
2 C powdered sugar
14 oz shredded or flaked coconut
24 oz semisweet chips
1 cup whole dry roasted almonds


Blend the condensed milk and the vanilla. Add the powdered sugar a little at a time until smooth.
Stir in the coconut. The mixture should be firm.
Pat the mixture firmly into a Greased 9 x 13 x 2 inch pan. Chill in the refrigerator until quite firm.
In a double boiler over hot (not boiling) water, melt the chocolate, stirring often.
Remove the coconut mixture from the refrigerator and cut into 1 x 2 inch bars.
Put 2 whole almonds atop each bar.
Set each coconut bar onto a fork and dip it into the chocolate. Tap the fork against the side of the pan or bowl to remove any excess chocolate. Place on waxed paper lined tray to Set.

Saturday, February 7, 2009

Chocolate Hazelnut Delights

Good afternoon Foodies it is a fabulous day here in New Jersey today. The weather is so nice and it makes me feel like making something special. My chocolate hazelnut delights. This is an ultra easy recipe that all the foodies out there should enjoy.


80 g bittersweet chocolate
8 tbsp sugar
2 cups milk, partly skimmed
1 egg(s) size large
1/4 cup white flour (all purpose)
30 g 1/4 cup butter, unsalted
1/2 cup hazelnuts, shelled
1/4 tsp ground cinnamon

1 tsp vanilla extract
salt, one pinch


Mix the sugar, flour, 1 pinch of salt, cinnamon and milk in a microwave-proof dish. Add the butter and chocolate. Cook about 7 min at maximum power, stirring frequently, until the mixture boils. It should slightly thicken.
In another bowl, mix the egg with some of the warm chocolate mixture. Pour this into the chocolate mixture and beat thoroughly to avoid lumps.
Cook 2 min at medium power, stirring frequently, until the mixture thickens. Do not let it boil.
Incorporate the vanilla and the hazelnuts. Pour out into 2/3 cup bowls. Place rounds of wax paper on the surface if you wish to prevent a skin forming. Chill 2 h before serving.

TTFN Foodies,


Thursday, February 5, 2009

Choco mint cupcakes

Hey there fabulous foodies ! Today is a wonderful day here in new jersey. I feel like celibrating life by making one of my favorite cupcake recipes choc mint cupcakes they are decadently chocolate with tasty mint and as always quick and easy to make . Mmmm mmm they are so sinful so try making them today foodies and celebrate life.

Chocolate Kisses,


Choco mint cupcakes

2 cups cake flour
1 tsp. baking soda
1/4 tsp. salt
1/2 cup unsweetened cocoa powder
2/3 cup unsalted butter, at room temperature
1 1/2 cups superfine sugar
3 large eggs
2 tsp. peppermint extract
1 cup milk
3 ounces semisweet chocolate, cut up
4 tbsp. unsalted butter
1 tsp. peppermint extract


Preheat oven to 350 degrees. Line muffin cups with paper liners. Sift flour, baking soda, salt and cocoa, and set aside. Cream butter and sugar until light (about 5 minutes.) Add eggs, one at a time, beating well after each addition. Beat in peppermint extract. Slowly add flour mixture alternately with milk, beating just until blended. Spoon batter into paper liners, filling each cup 3/4 full. Bake 12 to 15 minutes, or until cake tester inserted in center comes out clean. Do not overbake. Cool cupcakes in pan on a wire rack 5 minutes. Remove cupcakes to wire rack to cool completely. For frosting: Melt chocolate and butter in a saucepan over very low heat. Stir until smooth. Remove saucepan from heat and stir in peppermint extract. Cool frosting until spreadable. Frost cupcakes and and eat. They are so chocolaty, minty and delicious.

Monday, February 2, 2009


Hiya Foodies, I have a wonderful recipe for you all that can be eaten anytime. The dough can be frozen in the icebox and made at a later time. These cookies are so delicious and pretty that that could be given at a cookie swap or a tea. Here is the recipe for the wonderfully delicious chocolate pinwheels.

1 1/2 cups powdered sugar
1 1/4 cups butter or margarine, softened
1 egg
3 cups Gold Medal all-purpose flour
1/4 teaspoon salt
1/4 cup unsweetened baking cocoa
1 tablespoon plus 1 teaspoon chocolate sprinkles, if desired

1. In large bowl, beat powdered sugar, butter and egg with electric mixer on medium speed, or mix with spoon. Stir in flour and salt. Divide dough in half. Stir cocoa into one half. Stir chocolate sprinkles into other half. Cover and refrigerate 1 hour.
2. Roll half of plain dough into 9x8-inch rectangle on lightly floured surface. Repeat with half of chocolate dough; place on plain dough. Roll doughs up together tightly, beginning at long side. Repeat with remaining plain and chocolate doughs. Wrap and refrigerate at least 8 hours but no longer than 24 hours.
3. Heat oven to 400ºF. Cut rolls into 1/4-inch slices. Place slices about 1 inch apart on ungreased cookie sheet. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheet to wire rack.

TTFN Foodies !!!