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Chocolate, Orange, and Honey Cake – hmmmmmmmmm

Cake: 7 lg

Eggs; separated

1/2 ts Kosher salt

1 c Sugar

1/3 c Vegetable oil

1/4 c Frozen orange juice

-concentrate =thawed 3 tb Orange peel; grated

1/4 ts Fresh lemon juice

3/4 c Matzo cake meal

5 tb Potato starch

Glaze: 3/4 c Unsalted pareve margarine

1 1/2 lb Bittersweet; or semi-sweet

Chocolate; not unsweetened 1 c Frozen orange juice

Concentrate; thawed 3 tb Honey

Garnish: Nonpoinonous flowers; option Orange peel strips

Recipe by: Bon Appetit April/93

CAKE: Position rack in center of oven. Preheat to 350 degrees F. Line bottom of 10″ springform pan with foil; brush foil with oil. Cut cardboard into 9″ round and cover with foil. Using electric mixer, beat egg whites and salt in a large bowl until soft peaks form. Gradually add 1/2 c sugar and beat until stiff glossy peaks form. In another large bowl, beat egg yolks, remaining 1/2 c sugar, vegetable oil, orange juice concentrate, orange peel and lemon juice until blended. Sift cake meal and potato starch over yolk mixture and beat at low speed just until blended. Gently fold whites into mixture in two additions.

GLAZE: Melt margarine in a heavy large saucepan over low heat. Add chocolate and stir until melted and smooth, Mix in orange juice concentrate and honey. Let cool until thickened but still spreadable; about two hours.

ASSEMBLY: Cut around pan sides to loosen cake. Release sides. Cut cake in half horizontally, leaving cake bottom on pan bottom. Place top half of cake, top side down on foil-wrapped cardboard round. Spread 1 1/2 cup chocolate glaze in thin layer over entire cake, anchoring crumbs. Refrigerate cake 30 minutes. Rewarm remaining chocolate glaze over low heat until just pourable. Place rack on baking sheet; place cake on rack. Pour graze over cake coating entirely and smoothing sides with metal spatula. Chill cake on rack until glaze is firm. Transfer to platter. (Remove glaze on sheet for another use.) (Can be made 3 days ahead. Cover and chill. Let stand at room temperature 1 hour before serving>)

GARNISH: Cake with flowers and orange peel strips if desired.

From Cool Recipes

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Vegetable Pasta with Tomatoes

Satisfying and robust in flavour, this vegetable-filled, all-in-one recipe needs only crusty bread and a beverage to complete the menu.

Preparation time: 30 minutes

Serves: 4

Cups of Fruits and Vegetables per Serving: 2


  • medium zucchini, washed and ends removed
  • 1 medium onion, peeled and chopped
  • 2 cloves garlic, peeled and chopped
  • 1 Tbsp. olive oil
  • 1 Tbsp. dried leaf basil, crushed
  • ½ tsp. coarsely ground black pepper
  • 2 cups prepared no-fat pasta sauce
  • 1 cup chopped fresh tomatoes
  • 8 oz. dried pasta, shape of choice
  • 1 Tbsp. chopped fresh parsley or basil
  • grated Parmesan cheese, optional*

Cut zucchini in quarters lengthwise and cut into 1/2-inch pieces. Place zucchini, onion, garlic, and olive oil with seasonings in large, deep skillet and sautee; over MEDIUM heat until soft. Stir often. Add prepared sauce, mix well, and let simmer for 5 minutes. Stir in 1/2 cup chopped tomato and allow to heat thoroughly.

In a separate pot, cook pasta as directed on package. Drain well and place in large serving bowl. Add sauce and mix gently. Top with the reserved 1/2 cup chopped tomatoes and chopped herbs. Serve hot.

*Optional ingredients are not included in dietary analysis

Each serving provides: An excellent source of vitamin A, vitamin C, folate and fiber, and a good source of calcium, magnesium and potassium.

From Fruits and Veggies More Matters

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Milky Way Ice Cream Recipe

Milky Way Ice Cream RecipeOur children don’t have a lunch program at their school. So, once a month, another lady and I volunteer to cook a hot meal for all 150 students. And, since the teachers don’t have a break in their schedules, twice a month we also make lunch for them—and sometimes prepare Milky Way Ice Cream for dessert! Every family has its traditions. We serve homemade ice cream for birthdays. I’m constantly looking for new recipes—that’s how I found this one.


  • 16 ounces Milky Way candy bars
  • 1 quart heavy whipping cream, divided
  • 4 eggs
  • 6 cups cold milk
  • 1 package (3.9 ounces) instant chocolate fudge pudding mix
  • 1 package (3.4 ounces) instant vanilla pudding mix


  • In a large saucepan, melt candy bars with 2 cups cream. Beat eggs and remaining cream. Whisk into chocolate mixture. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat.
  • Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. In a bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Fold into chocolate mixture. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions.
  • Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. Yield: about 3 quarts.

From tasteofhome

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Chocolate Eclair Dessert Recipe

Very, very tasty recipe for Chocolate Eclair. Try it today!!

22 1/2 sheets (about 1 [14-ounce] box) low-fat honey graham crackers,
Cooking spray
3 cups fat-free milk
2 (3.4-ounce) packages fat-free vanilla instant pudding mix
1 (8-ounce) tub fat-free cream cheese
1 (8-ounce) tub frozen reduced-calorie whipped topping, thawed
1/4 cup fat-free milk
2 tablespoons stick margarine or butter, softened
2 tablespoons honey
2 ounces unsweetened chocolate, melted
1 1/2 cups sifted powdered sugar

Arrange 7 1/2 graham cracker sheets in the bottom of a 13 x 9-inch
baking dish coated with cooking spray. Combine 3 cups milk, pudding mix,
and cream cheese in a large bowl, and beat at low speed of a mixer 1
minute or until thick. Fold in whipped topping. Spread half of the
pudding mixture over graham crackers, and top with 7 1/2 graham cracker
sheets. Repeat the procedure with the remaining half of pudding mixture
and 7 1/2 graham cracker sheets.

Combine 1/4 cup milk, softened margarine, honey, and unsweetened
chocolate in a medium bowl, and beat well with a mixer. Gradually add
powdered sugar to milk mixture, and beat well. Spread chocolate glaze
over graham crackers. Cover dessert and tent with foil; chill 4 hours.
Yield:  18 servings

CALORIES 234 (22% from fat); FAT 5.8g (sat 2.7g,mono 1.5g,poly 1.3g);
352mg; PROTEIN 5.4g; FIBER 0.8g

From Fun Cool Recipe

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Chocolate Cupcakes with Peanut Butter Filling

Chocolate Cupcakes with Peanut Butter Filling
: It’s a cupcake recipe version of Reese’s Peanut Butter Cup. Yum!





: 30mins

: 25mins

v This recipe is suitable for vegetarians

Filling and Cupcakes:

2/3 cup(s) confectioners’ sugar
1/2 cup(s) creamy peanut butter
10 tablespoon(s) butter or margarine, softened
1 1/4 teaspoon(s) vanilla extract
1 2/3 cup(s) all-purpose flour
3/4 cup(s) unsweetened cocoa
1 teaspoon(s) baking soda
1/2 teaspoon(s) salt
1 cup(s) sour cream
2 tablespoon(s) milk
1 1/2 cup(s) granulated sugar
2 large eggs

Butter Frosting:
3 cup(s) confectioners’ sugar
6 tablespoon(s) butter (no substitutions), softened
1 teaspoon(s) vanilla extract
3 tablespoon(s) milk

1.Prepare Filling: In bowl, with mixer on medium speed, mix confectioners’ sugar, peanut butter, 2 tablespoons butter, and 1/4 teaspoon vanilla until blended. Shape mixture into 24 balls using heaping measuring teaspoons. (Balls will be sticky and don’t need to be perfectly shaped.) Place balls on waxed paper-lined cookie sheet; set aside.

2.Preheat oven to 350 degrees F. Line 24 standard muffin-pan cups with fluted paper liners.

3.Prepare Cupcakes: On waxed paper, combine flour, cocoa, baking soda, and 1/2 teaspoon salt. In 2-cup liquid measuring cup, mix sour cream, milk, and remaining vanilla; set aside. In large bowl, with mixer on low speed, beat granulated sugar and remaining 8 tablespoons butter just until blended. Increase speed to high; beat 1 minute. Reduce speed to low; add eggs, 1 at a time, beating well after each addition. Beat 1 to 2 minutes more or until light and fluffy. Add flour mixture alternately with sour cream mixture, beginning and ending with flour mixture. Beat just until ingredients are combined, occasionally scraping bowl with rubber spatula.

4.Spoon 1 heaping measuring tablespoon batter into each muffin-pan cup. Drop 1 peanut butter ball in center of each cup and top with another heaping tablespoon batter. Bake cupcakes 25 to 28 minutes or until toothpick inserted in cupcake comes out clean. Immediately remove cupcakes from pans and cool completely on wire rack.

5.When cupcakes are cool, prepare Butter Frosting: In large bowl, with mixer on medium-low speed, beat confectioners’ sugar, butter, vanilla, and 3 tablespoons milk until smooth and blended. Beat in additional milk as needed for easy spreading consistency. Increase speed to medium-high; beat until light and fluffy, scraping bowl often with rubber spatula. Makes 1 1/2 cups frosting. Spread frosting on cupcakes.

A fun suggestion: decorate your cupcakes with m&ms or sprinkles.

From Recipe Binder

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