Nonstick cooking spray
2 cups light vanilla ice cream
2 teaspoons bourbon or dark rum
1/2 teaspoon grated nutmeg
1/2 cup roasted unsalted almonds, chopped, divided
cup dark chocolate-coated espresso beans, crushed, divided
3 cups lowfat latte ice cream
4 cups light chocolate ice cream
1/2 cup unsweetened cocoa powder
1/2 cup pure maple syrup
1 tablespoon whole milk
Coat a 9-by-4-by-2" metal baking pan with nonstick spray (this will help the plastic wrap stay in place). Line the pan with plastic wrap, allowing the plastic to extend 2-3" beyond the sides of the pan.
Working quickly to prevent the ice cream from melting, stir the vanilla ice cream, bourbon or rum and nutmeg in a medium bowl to blend. Spoon evenly into bottom of prepared pan. Sprinkle with half of the almonds and half of the crushed espresso beans. Freeze first layer of terrine for 45 minutes. Remove from freezer and add latte ice cream layer. Sprinkle with remaining almonds and crushed espresso beans. Freeze for 45 minutes. Remove from freezer and spread chocolate layer. Cover and freeze until firm, at least 4 hours or overnight.
Meanwhile, whisk the cocoa powder and maple syrup in a small, heavy saucepan over medium-low heat until the cocoa dissolves and the mixture thickens slightly, about 5 minutes. Whisk in milk. (The sauce can be made 1 day ahead. Cover and refrigerate. Reheat before using.)
To serve, unwrap the ice cream terrine and invert onto a serving platter. Cut into 12 slices and arrange each on a plate. Drizzle with sauce.
Nutrition score per serving: 264 calories, 9.2 g fat, 3.7 g saturated fat
Hot Mexican Volcanoes
1/2 cup, minus 1 tablespoon, nonfat sweetened condensed milk
3/4 cup semisweet chocolate chips
1 10.1-ounce box devil's food cake mix
2 tablespoons instant coffee granules
1 teaspoon ground cinnamon
1 tablespoon pure chili powder (not chili seasoning), or 1/8 teaspoon cayenne pepper
1 cup water
1 whole egg
3 eggs whites
3/4 cup granulated sugar
15 macadamia nuts
3/4 cup confectioners' sugar
1 1/2 tablespoons unsweetened cocoa powder
3/4 teaspoon vanilla extract
3-4 tablespoons nonfat milk
In a saucepan, combine condensed milk and chocolate and cook over low heat until chocolate melts. Transfer to a bowl. Refrigerate about 30 minutes.
Meanwhile, line 15 muffin pan cups with foil-and-paper liners. In a large mixing bowl, combine cake mix, instant coffee, cinnamon and either chili powder or cayenne. Using an electric mixer on low-speed beat in water and whole egg. Increase speed to medium and beat 2 minutes more.
To make meringue, clean beaters thoroughly, then beat egg whites until foamy in a clean nonreactive (glass or ceramic) bowl. Gradually beat in sugar until stiff and glossy. Preheat oven to 350* F. Remove chocolate mixture from refrigerator and wrap about 1 teaspoon of the mixture around each macadamia nut, shaping it into a ball. Set aside. Fill muffin cups 2/3 full of cake batter. Spoon 1 heaping tablespoonful of meringue on top, making sure meringue extends all the way to paper liners and no batter is exposed. Place a chocolate ball in exact center of meringue; do not push in. Bake until a toothpick inserted in the side of a cupcake comes out clean, about 25-30 minutes. Cool in pans on rack, then carefully loosen meringue with tip of sharp knife and remove cakes from pans. Place on wire racks set over waxed paper and cool completely.
In a small bowl, combine confectioners' sugar, cocoa, vanilla and enough milk to make a glaze of drizzling consistency. Spoon glaze on top of meringue, letting it drip down sides, and serve.
Nutrition score per serving: 259 calories, 7 g fat, 3 g saturated fat
Oat Crisps with Bananas and Warm Cocoa Sauce
2 1/2 tablespoons unsalted butter, melted
cup packed dark brown sugar
1 cup plus 2 tablespoons granulated sugar
2 tablespoons dark corn syrup
1 cup rolled oats (not instant)
1/2 cup plus 2 tablespoons cocoa powder
13/4 cups water
1 cups creme fraiche or 1 tablespoon low-fat buttermilk and 1 cup heavy cream
6 medium bananas
Preheat oven to 350* F. To make oat crisps, in a medium bowl combine melted butter, brown sugar, 2 tablespoons granulated sugar, and corn syrup. Stir in oats. Place tablespoonfuls several inches apart on baking trays lined with parchment. Bake about 12 minutes. Let cool on tray; store in an airtight container until ready to serve. (Can be made a day in advance.)
For sauce, mix cocoa powder with 1/2 cup water to make a thick paste. In a heavy-bottomed saucepan, combine remaining water and 1 cup sugar. Bring to a boil; cook until sugar dissolves. Stir in cocoa paste. Stirring occasionally, simmer for 10 minutes until sauce coats the back of a spoon. Refrigerate and reheat in a microwave before serving. (Can be made several days in advance.)
You can buy creme fraiche pre-made. Or make your own: In a small saucepan, combine buttermilk and cream; cook on low heat, until mixture reaches 85* F. Set aside at room temperature until mixture thickens (5-8 hours). Refrigerate until ready to use. (Can be made 1 week in advance.)
To assemble: slice bananas. Place an oat crisp on each plate and top with a few banana slices. Spoon cocoa sauce over banana slices. Place a dollop of creme fraiche over cocoa sauce. Top with another oat crisp, and repeat layers. Serve immediately.
Nutrition score per serving: 520 calories, 17 g fat, 9.8 g saturated fat
Zinfandel Mulled Orange Slices
1 1/2 cups red Zinfandel wine
3/4 cups granulated sugar
1/2 cup water
4 whole cloves
1 cinnamon stick
Zest of 1 lemon, peeled in a continuous spiral
6 large navel oranges
Bring all ingredients except oranges to a boil in a medium saucepan. Reduce heat to medium-low and simmer for 12 minutes.
Meanwhile, peel oranges and remove white pith. Using a sharp knife, slice oranges into thin rounds and place in a large bowl. Pour Zinfandel mixture through a strainer over oranges. Refrigerate until cold (about 2 hours).
Nutrition score per serving: 231 calories, <1 g fat, 0 g saturated fat