Phoenix Nesties
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Recipe Exchange: Dessert
It's Friday again, ladies!
Post your favorite Dessert recipes!
I will update the blog with them all when I get home tonight.
AND...... GO!!
Re: Recipe Exchange: Dessert
soo since im 1. gluten free and 2. eatting as healthy as i can - my recipe is my healthy verison of my faves, strawberry shortcake minus the cake.
Dianna's Strawberry NoCake
take a handful of strawberries, slice in halves, top with lite (all natural) whipped cream, lite drizzle of honey, and sprinkle with some cinnamon.
calories: 1 cup of strawberries = 49 calories, 2 tbs of whipped cream = 25 calories, lite drizzle of honey = a fraction of 60 calories. thats a sweet dessert for far under 200 calories!!
soo since im 1. gluten free and 2. eatting as healthy as i can - my recipe is my healthy verison of my faves, strawberry shortcake minus the cake.
Dianna's Strawberry NoCake
take a handful of strawberries, slice in halves, top with lite (all natural) whipped cream, lite drizzle of honey, and sprinkle with some cinnamon.
calories: 1 cup of strawberries = 49 calories, 2 tbs of whipped cream = 25 calories, lite drizzle of honey = a fraction of 60 calories. thats a sweet dessert for far under 200 calories!!
You can submit! You've made them, C's tried them... it's all the same. I just put that "rule" in there so that we're not just posting random recipes that we think look good, but in reality are not good, too difficult or whatever. There's things I've made that while I don't love them, they're always a hit when I bring them to parties or potlucks or whatever. I see it as the same.
My aunt makes this all the time and it is so good! I have tried a couple times and it's SUPER easy, which is a benefit for a novice in the kitchen like me.
Strawberry Pretzel Salad
Prep Time:
15 Min
Cook Time:
10 Min
Ready In:
2 Hrs
Servings:
16 servings
Ingredients
1 1/2 cups crushed pretzels
4 1/2 tablespoons white sugar
3/4 cup butter, melted
1 cup white sugar
2 (8 ounce) packages cream cheese
1 (8 ounce) container frozen whipped topping, thawed
1 (6 ounce) package strawberry flavored gelatin
2 cups boiling water
1 (16 ounce) package frozen strawberries
Directions
Preheat oven to 350 degrees F (175 degrees C). Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely.
In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.
In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.
Nutritional Information
Amount Per Serving: Calories: 371 | Total Fat: 22.3g | Cholesterol: 54mg
May 22,2010
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May 22,2010
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Chocolate Cake with Chocolate Icing
Cake:
? cup butter, softened
3 eggs
2 cups all-purpose flour
? cup unsweetened cocoa powder
1 tsp. baking soda
? tsp baking powder
? tsp salt
2 cups sugar
2 tsp vanilla
1? cups whole milk
1 ? Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, lightly grease bottoms of two 8x8x2-inch square or 9x1?inc round cake pans. Then line bottom of pans with wax paper. Grease lightly flour bottoms and sides of pans. In a medium bowl stir together flour, cocoa powder, baking soda, baking powder and salt, set aside.
2 ? Ina large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about ? cup at a time, beating on medium speed until well combined (3-4 minutes). Scrape sides of bowl continue beating on medium speed for 2 minutes. Add eggs 1 at a time, beating after each addition (about 1 minute total). Beat in vanilla.
3 ? Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Beat on medium to high speed for 20 seconds more. Spread batter evenly into prepared pan(s).
4 ? Bake in a 350 degree oven for 35-40 minutes for 8-inch pans and 13x9x2-inch pan and 30-35 minutes for 9-inch pans, or until a wooden toothpick inserted near centers comes out clean. Cool cake layers in pans for 10 minutes. Remove from pans. Peel off waxed paper. Cool thoroughly on racks, or place 13x9x2-inch cake in pan on wire rack; cool thoroughly. Frost with desired frosting.
Chocolate-Sour Cream Frosting
1 12-ounce package (2cups) semisweet chocolate pieces
? cup butter
1 8-ounce carton dairy sour cream
4? cups sifted powdered sugar (about 1 lb)
1 ? In a large saucepan melt chocolate and butter over low heat, stirring frequently. Cool for 5 minutes. Stir in sour cream. Gradually add powdered sugar, beating until smooth. This frost tops and sides of two 8- or 9-inch cake layers. (Halve the recipe to frost a 13x9x2-inch cake.) Cover and store frosted cake in refrigerator.