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Carrot Cake Recipe

Carrot Cake Recipe INGREDIENTS 2 cups all-purpose flour 1 cup of sugar 1/2 cup brown sugar 2 tsp ground cinnamon 1 tsp ground nutmeg 2 tsp baking soda 1 tsp salt 1/2 cup raisins 1/2 cup egg substitute 2 egg whites 2 1/2 cups shredded carrots 1/2 cup applesauce 1/3 cup canola oil 12 oz fat-free cream cheese 3 tbsp hot water 1 7 oz jar of marshmallow  crème 1 tsp vanilla extract DIRECTIONS Preheat the oven to 350ºF. Spray 2 (9-inch) round cake pans with non-fat cooking spray (I used butter flavored Pam), line the bottoms with parchment or wax paper, and spray the paper with the nonstick spray. Combine the flour, both kinds of sugar, cinnamon, nutmeg, baking soda, and salt in a medium bowl. Whisk the egg substitute and egg whites in a large bowl. Add the carrots, applesauce, oil, and raisins, and hot water stirring until blended. With a rubber spatula, add the flour mixture to the carrot mixture, and stir until blended. Spread the batter eve...
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ANDES MINT MINI CHEESECAKES

 

ANDES MINT MINI CHEESECAKES

INGREDIENTS

Nonstick baking spray

1 1/4 cups chocolate graham cracker crumbs

2 tablespoons sugar

4 tablespoons butter melted

2 (8 ounce) boxes of cream cheese softened

1/4 cup plus 2 tablespoons sugar

1 egg

1 teaspoon mint extract

4 drops green food coloring

1 1/4 cups chocolate chips

15 Andes mints coarsely chopped



INSTRUCTIONS

Preheat oven to 325 degrees and spray mini cheesecake pan with nonstick baking spray.

Combine graham crackers, 2 tablespoons sugar and butter. Divide in the mini cheesecake pan evenly. Press down gently with a spoon.

In a stand mixer blend cream cheese and 1/4 cup plus 2 tablespoons sugar until smooth and creamy. Add the egg, mint extract and food coloring: mix just until incorporated on low. Spoon cream cheese mixture over the chocolate graham crackers; dividing evenly.

Bake for 25 minutes. Turn off the oven, prop open the oven door with a wooden spoon and allow the cheesecakes to cool down slowly.

Remove from oven and chill for several hours or overnight before removing from pan.

Melt chocolate chips in microwave according to manufacturer’s instructions. Top each mini cheesecake with a heaping tablespoon of chocolate and a few pieces of Andes mints.

Source: http://foodiemomskitchen.com/andes-mint-mini-cheesecakes/

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