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Guide by Nalu-love posted over a year ago
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Lemon-Scented Blueberry Cupcakes
Lemon and blueberry flavors give these cupcakes a great taste. Blueberries or fresh, edible flowers make an easy, pretty decoration.

Yield: 1 dozen (serving size: 1 cupcake)


Cupcakes:
1 1/2 cups (about 6 3/4 ounces) plus 2 tablespoons all-purpose flour, divided
10 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1/4 cup butter, melted
1 large egg
1/2 cup low-fat buttermilk
1/2 cup 2% reduced-fat milk
1 teaspoon grated lemon rind
3/4 cup fresh or frozen blueberries, thawed

Frosting:
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
2 tablespoons butter, softened
1 teaspoon grated lemon rind
1 teaspoon vanilla extract
1/8 teaspoon salt
1 1/2 cups powdered sugar, sifted
2 teaspoons fresh lemon juice
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Guide by Nalu-love posted over a year ago
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Chocolate-Mint Bars
You’ll love these if you’re a big fan of the thin chocolate mint Girl Scout cookies. The dense base layer is like a rich, fudgy brownie, so don’t overcook it or the dessert bars will be dry. Refrigerating the mint bars allows the chocolaty top layer to set properly. You can make the dessert up to one day ahead. For a more grown-up taste, you can also use dark chocolate chips for some or all of the semisweet chocolate chips in the glaze.


Yield: 20 servings (serving size: 1 piece)

Total: 3 Hours, 25 Minutes


Bottom layer:
4 1/2 ounces all-purpose flour (about 1 cup)
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup egg substitute
1/4 cup butter, melted
2 tablespoons water
1 teaspoon vanilla extract
2 large eggs, beaten
1 (16-ounce) can chocolate syrup
Cooking spray

Mint layer:
2 cups powdered sugar
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Article by deedeeflower posted over a year ago
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I know it's not really a dessert but it's sweet and you can eat it after dinner if you want.

What You'll Need:

1 1/2 cups dry roasted peanuts
1 cup white sugar
1/2 cup light corn syrup
1 pinch salt (optional)
1 tablespoon butter
1 teaspoon vanilla extract
1 teaspoon baking soda


Step by Step:

Grease a baking sheet, and set aside.
In a glass bowl, combine peanuts, sugar, corn syrup, and salt.
Cook in microwave for 6 to 7 minutes on high (On 700 Watt--adjust for your microwave as necessary); mixture should be bubbly and peanuts browned.
Stir in butter and vanilla; cook 2 to 3 minutes longer.
Quickly stir in baking soda, just until mixture is foamy.
Pour immediately onto greased baking sheet.
Let cool 15 minutes, or until set. Break into pieces, and store in an airtight container.
Yield: 16 servings


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Opinion by dazl posted over a year ago
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This is trifle sponge
I am going to give you two variations on this dessert, which is a favourite in my family - seriously, my gran has to make three fullsize bowls for Christmas Day alone!

Its really simple and honestly, a monkey could make it.

Original Version

You will need:
- 1 packet of trifle sponge
- 1 large carton of fresh cream
- A pint of custard (don't use ready made, it doesn't set)
- 2 Cadbury's Flake bars

To make:

The night before you want to serve it, break up the trifle sponge into big pieces into a medium sized dessert dish (size of dish approx same as picture).

Next make up your custard. Pour custard over trifle sponge, and leave to sit until custard is set. Place in fridge overnight.

Just before serving, whip cream and spread it or the sponge and custard.

Crush a Flake with something heavy and sprinkle the chocolate over the cream. Use a second Flake if you like lots of chocolate!
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