COPYCAT WARM DELIGHTS MINI - LOW CALORIE, LOW FAT
You will not believe how DECEDANT this dessert is for 135 CALORIES! Of my own creation, Sure beats paying AT LEAST $1.50 for a 2 pack at the store! (and just as easy! Not to mention LESS CALORIES!) Please Enjoy! I always use a very small bowl to make it in (one my toddler's plastic bowls), but you could always use a small tupperware, a left over bowl from a store bought "warm delight mini", or maybe a coffee cup (haven't used one of those). Please review and let me know what you think! YUM!
Provided by soulcandybt
Categories Dessert
Time 2m
Yield 1 mini cake, 1 serving(s)
Number Of Ingredients 4
Steps:
- If you have a digital scale, use it, if not then just use your measuring spoons.
- Put cake mix in a small bowl (I usually don't use any nonstick spray, but you can try it if you want).
- Mix water into cake mix.
- Microwave on high for 40 seconds.
- Top with chocolate chips (they will melt).
- Top with small dollups of frosting.
- Devour it! (yes It's only 135 calories and 6 grams of fat!).
Nutrition Facts : Calories 71, Fat 3.5, SaturatedFat 1.7, Cholesterol 1.6, Sodium 21.5, Carbohydrate 9.6, Fiber 0.2, Sugar 8.7, Protein 0.6
MINI-WEDDING CAKES
Steps:
- Heat oven to 350 degrees F. Butter and flour an 9 by 2-inch round pan and a 9 by 9 by 2-inch square pan. Combine the sugar and marzipan in a food processor. Pulse until combined into fine crumbs. Cream the butter in a mixer fitted with a paddle attachment (or using a hand mixer) until smooth. Add the sugar-marzipan mixture and mix. Add the vanilla and mix. Add the eggs two at a time, mixing after each one. Sift the flour, baking powder, salt, and ginger together. Working in batches, add the dry ingredients to the marzipan mixture, mixing after each addition just until combined. Bake for 40 to 45 minutes, until a tester inserted into the center comes out dry and clean (a few crumbs are okay) and let cool in the pan.
- Combine sugar and water and bring to a boil on a medium saucepan. Boil until a candy thermometer registers 240 degrees F. Whip egg yolks until light and fluffy and carefully pour the sugar water mixture into the yolks while the mixer is running at a moderate speed. Continue whipping until cooled. Add softened butter in small batches, stopping after each addition. Remove the 9-inch round cake from the pan, and cut a 5-inch and a 3-inch circle of cake from the 9-inch square pan. Cover them with butter cream and freeze. Dye fondant pastel pink, blue and yellow by kneading food coloring into it. Roll out on a powdered sugared surface and cut 1 circle out of each color to cover 1 layer of the cake, leaving 2 extra inches to hang over sides. Lay the fondant over the cake layers and with your hands, mold the fondant over the cake to fit. Trim the edge and tuck it slightly under the cake. On a large cake platter, stack the layers and run a long skewer down the center.
- Whip together powdered sugar and 3 to 4 tablespoons of the egg whites so it's pipe-able but not too thin that it runs on the cake. Decorate cake with piped royal icing using a plain small tip, starting at the bottom layer. You can embellish with silver balls, gum paste flowers on top, etc.
MINI WARM DELIGHTS CAKE FOR ONE
Microwave cake for one - like those small warm delights in the grocery store. The easiest since it uses cake mix.
Provided by Demandy
Categories Dessert
Time 6m
Yield 1 cake, 1 serving(s)
Number Of Ingredients 6
Steps:
- Mix water and mix and put topping on top. Place in microwavable dish and microwave for about 30 seconds.
MINI CHOCOLATE CAKES WITH CARAMELIZED BANANAS
This was one of my first times spreading my wings with a recipe and trying to go a bit fancy. This is a breeze to make and a delight to serve. The recipe may look intimidating but after you try it once, you'll have it down pat. -Lorraine Caland, Shuniah, Ontario
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 ramekins.
Number Of Ingredients 16
Steps:
- Preheat oven to 400°. In a microwave, melt chocolate and butter; stir until smooth. Cool. Beat eggs, sugar, vanilla and salt on high speed until thick and pale, about 5 minutes. Sift in flour; mix just until combined. Fold in chocolate mixture., Spoon batter into 8 buttered 4-oz. ramekins dusted with cocoa. Place ramekins on a baking sheet. Bake until a toothpick inserted in centers comes out clean, 12-15 minutes. Run a small knife around sides of ramekins. Invert onto cooling rack; let stand 5 minutes. Remove ramekins; place cakes on individual plates., For bananas, melt butter in a large skillet over medium heat. Toss banana slices with sugar until well coated; arrange in a single layer in skillet. Do not stir bananas until bottoms are golden brown, 4-5 minutes. Turn; cook until second side is golden brown, 4-5 minutes longer. Remove from heat. Place bananas on plates with cakes., For sauce, heat wine and sugar in a small saucepan over medium heat. Bring to a boil. Reduce heat; simmer until slightly thickened, about 10 minutes. Remove from heat; cool slightly. Whisk in chocolate. Pour over cakes.
Nutrition Facts : Calories 458 calories, Fat 26g fat (15g saturated fat), Cholesterol 131mg cholesterol, Sodium 76mg sodium, Carbohydrate 38g carbohydrate (30g sugars, Fiber 2g fiber), Protein 6g protein.
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