Thanksgiving Desserts: Mango Sorbet Recipe

This recipe is courtesy of The Oaks at Ojai.

Servings: 6

60 calories per serving

Ingredients:
2 cups diced mango fruit (l large)
1 banana
1 cup pineapple pieces
1 T. fresh lime juice

Directions:
You can freeze all of the above first, or you can use it fresh.
Place all of it in the food processor and process until it is the consistency of sherbet. Make sure your mango and pineapple are ripe, or you will have a difficult time getting the desired consistency. Pour into sherbet cups, and freeze until ready to eat. Garnish with fresh berries or mint.

Mango SorbetCarbohydrate: 15 gm
protein: 1 gm
fat: trace
sodium: 3 mg

About: The Oaks at Ojai is an affordable fitness destination spa that includes overnight accommodations, three delicious and low-calorie meals a day, choice of 16 fitness classes per day and evening entertainment and seminars. The Oaks offers 46 guest rooms, including private rooms and suites, double lodge rooms and double cottage rooms. A charming 1920s hotel-turned-spa in the peaceful town of Ojai, The Oaks offers a variety of activities that allows guests to choose how to work out and take off excess pounds. Activities range from hiking, power walks and in-line skating, belly dancing, hula hoping, yoga, qi gong, water aerobics and other work out classes. A full menu of relaxing and therapeutic spa services is available as well as private consultations with a variety of health experts. The Oaks at Ojai is located at 122 East Ojai Avenue. For more information, visit The Oaks at Ojai online at www.oaksspa.com or call (800) 753-OAKS (6257).

Thanksgiving Desserts: Dark Chocolate Mousse

This recipe is courtesy of The Oaks at Ojai.

Servings: 24 Serving size: ¼ cup + ½ c. raspberries Calories: 60

Ingredients:
16 oz. silken tofu
4 oz. bittersweet chocolate
1/3 c. cocoa
1/2 c. decaffeinated coffee
¼ c. agave

Directions:

Dark Chocolate mousse
photo courtesy of The Oaks at Ojai

In a food processor or blender, puree the tofu until smooth. Place the chopped chocolate cocoa powder, and coffee in a saucepan. Stir constantly over medium-low heat until melted and smooth. Remove from heat and mix in the agave. Stir until smooth. Add chocolate mixture to tofu and puree until well blended. Put in bowl and chill at least two hours. To serve, scoop 1/4 cup of mousse into serving dish and surround with fresh berries.

About the Source:
The Oaks at Ojai is an affordable fitness destination spa that includes overnight accommodations, three delicious and low-calorie meals a day, choice of 16 fitness classes per day and evening entertainment and seminars. The Oaks offers 46 guest rooms, including private rooms and suites, double lodge rooms and double cottage rooms. A charming 1920s hotel-turned-spa in the peaceful town of Ojai, The Oaks offers a variety of activities that allows guests to choose how to work out and take off excess pounds. Activities range from hiking, power walks and in-line skating, belly dancing, hula hoping, yoga, qi gong, water aerobics and other work out classes. A full menu of relaxing and therapeutic spa services is available as well as private consultations with a variety of health experts. The Oaks at Ojai is located at 122 East Ojai Avenue. For more information, visit The Oaks at Ojai online at www.oaksspa.com or call (800) 753-OAKS (6257).

Thanksgiving Desserts: Pumpkin Spice Cake

INGREDIENTS
1/2 cup vegetable oil
½ cup applesauce
3 eggs
1 (15 ounce) can pumpkin puree
1 teaspoon vanilla extract
2 1/2 cups white sugar
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
½ teaspoon ginger powder
1/4 teaspoon salt
1/2 cup chopped walnuts

Pumpkin spice cakeFrosting:
6 oz. cream cheese
3 tablespoons butter, soften
2 tablespoons freshly squeezed orange juice
1 tablespoon grated orange rind
1 teaspoon vanilla extract
2 cups powdered sugar

DIRECTIONS
1. Preheat oven to 350 ° F (175 ° C). Grease one 10 inch bundt or tube pan.

2. In a large bowl cream oil, applesauce, beaten eggs, pumpkin and vanilla together.

3. Sift the flour, sugar, baking soda, ground nutmeg, ground allspice, ground cinnamon, ground cloves, ginger powder and salt together. Add the flour mixture to the pumpkin mixture and mix until just combined, stir in chopped nuts.

4. Pour batter into the prepared pan.

5. Bake at 350 ° F (175 ° C) for 1 hour or until a toothpick inserted in the middle comes out clean.

6. Let cake cool in pan for 5 minutes then turn out onto a plate

7. In a mixing bowl, beat the cream cheese, butter, vanilla extract and the grated rinds smooth. Gradually confectioners’ sugar, and mix well. Add orange juice until frosting reaches desired spreading consistency. Drizzle over bundt cake.

About: This recipe is courtesy of Ms. Martine Sicard. For more yummy recipes, please visit her website.

Thanksgiving Desserts: Pumpkin Crème Brulee Recipe

Ingredients:
1 ½ cups heavy cream
½ cup whole milk
½ tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp. ginger
½ cup sugar
4 egg yolks
¼ cup pumpkin puree
sugar for garnish

Directions:
Combine first 6 ingredients in a saucepan and bring to a simmer until the sugar has dissolved. Remove from heat. Whisk yolks. Slowly whisk hot cream into the yolks. Whisk pumpkin puree. Pour through a fine mesh sieve and then pour into 4 8 ounce ramekins. Bake in a hot water bath for about 35 minutes until the center of the Brulee moves slightly. Remove from pan and chill for at least 4 hours or up to 1 day.
Pumpkin Creme Brulee
When ready to serve, sprinkle sugar over the top and broil until the top turns brown. Let cool a moment and serve.

About: This recipe is courtesy of Executive Chef Daniel Dumont from Wentworth By the Sea Hotel & Spa — one of the last grand hotels of New Hampshire. New Hampshire (and Wentworth) is a classic New England place for spending Thanksgiving — with a long tradition of celebrating the holiday. New Hampshire native Sara Josepha Hale is the one who convinced President Abraham Lincoln to set aside a national Thanksgiving Day in November. And in 1623, David Thompson, a fisherman who had built a house on land near where the hotel is now — New Hampshire’s first settlement — kept the Pilgrims from starving by sending some of his salt cod to the Plymouth Colong when Miles Standish came up the coast seeking help.

Kookie Stationery Giveaway – Now CLOSED

We featured Kookie Stationery in our Halloween Cookie Guide.

Today they are kindly sponsoring a giveaway! Check this out: inspired by the season of giving, Kookie Stationery is offering 3 lucky 100CafeStreet.com readers a special holiday “Turkey” cookie. Equipped with an edible-ink pen and a built-in easel for display, this gobble-ilcious cookie card is a creative way of showing thanks through a tasty treat.

turkey kookie from KookieStationery.com
photo courtesy of Kookiestationery.com

Kookie Stationery was born in 2008 as the result of a serious sweet tooth, and a deep love for the beauty of creating wholesome and fun products. Since its inception, the company has mastered the art of producing edible platforms to share thoughts, love, well wishes, and much more and offers over 40 cookies for various occasions ranging from seasonal treats to everyday messages. For more information please visit, www.kookiestationery.com .

The Giveaway

This giveaway is open to US residents only. Tell your friends and family!

Prizes: 3 winners will each receive one Kookie Stationery’s Turkey cookie.

How to enter (required): Visit http://www.kookiestationery.com/ and then come back and leave a comment telling us the name of your favorite product!

For additional entries (leave a new comment for each additional entry):
– one additional entry if you become our fan on FACEBOOK;
– one additional entry if you grab our button from the sidebar and post it on your blog, please post the link;
– one additional entry if you follow us on Twitter;
– one additional entry if you send a tweet about this giveaway (once a day only); make sure to include @1happyblogger. You may use the following to tweet: @1happyblogger For a chance to win a Turkey cookie, go to http://www.100cafestreet.com/kookie-stationery-giveaway
– one additional entry if you fave us in Technorati;
– one additional entry if you blog about this Giveaway with a link back to 100CafeStreet.com and www.kookiestationery.com
– one additional entry if you follow 100CafeStreet.com via email.

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The giveaway ends on Nov. 11, 2009 at the end of day, Pacific Standard Time. Kookie Stationery will ship the prizes.

*Please make sure you leave a comment for each additional entry so you get credited.
*Also, please make sure you typed in the correct email address.
*For our Facebook fans: please leave your comment on our blog, not on Facebook.
*The winners will be announced via e-mail and have 2 days to get back to us or other names will be chosen.
*Incomplete entries will be disqualified & deleted.

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UPDATE: Are you one of the winners? Check out the results!

Warm Yourself Up With Cocoa

With the cold weather quickly coming upon us, especially here in Upstate NY, we love to find great ways of warming ourselves up after dinner and before bed. Though ice creams and cakes are always a welcome dessert, in the chillier times, it’s the hot cocoas and warm pies that are a perfect fit.

The thing is, that though cocoas are warm and smooth, creamy and downright delicious, the cocoa itself has awesome health benefits! The flavinoids that are found in cocoa have great antioxidant qualities and act as a “cellular band-aid” for the body! Cocoa has even been proven to lower blood pressure and improve the flow of blood!

Of course, with all things as delicious as chocolate and cocoa, there are the pluses and minuses and must be consumed in moderation. But no worries, no need to get stuck in a bland cocoa rut…

Mug
Photo used with permission from DHD Multimedia Gallery
There are so many ways that you can spice up your cocoa, get your antioxidants and warm yourself up on these chilly nights. Why not try adding a splash of Chambord to your cocoa? An easy addition that I picked up while bartending that makes hot cocoa taste just like one of those sinful Godiva real raspberry filled chocolate bars. There are endless non-alcoholic options as well, like an awesome orange hot cocoa that is so simple to make and droolworthy, at the same time.

Orange Hot Cocoa
4.5 cups milk
Zest from 4 oranges
8 oz. chocolate chips, or chopped milk or semisweet chocolate
Combine milk and orange zest in a saucepan until milk is hot, remove from heat and allow to sit for 15 to 30 minutes. Strain the milk to remove the orange zest. Place milk back over medium heat and whisk in the chocolate until it is deliciously creamy.

In Transition Dessert Idea

I’ve been taking this past week to pack up all of my “junk” into boxes, lug it from one house to another, take that same “junk” out of boxes and attempt to get to life normally again. It’s ridiculously frustrating and what becomes even more frustrating is when you expect people over, and you’re totally unprepared.

This post stems partially from this evening and this past week, going from a larger kitchen to an itty-bitty one and attempting to slip back into things. For the past four years, I’ve taken my decent sized kitchen for granted. This new house has a little teeny-tiny kitchen and my parents decided to drop by for dinner and dessert tonight. What. To. Do?

Of course dinner was no issue, just bump up the recipe for the chili a bit and warm up a couple more rolls, no biggie. I hadn’t planned on dessert. I haven’t restocked my pantry from the move… what did I have on hand? What could I make? My lovely parents have been living in their camper for the past two months while building their new house, and definitely haven’t been able to bake to appease the sweet tooth that I inherited from them. I had to make something quick, with whatever it was that I had on hand!
Delicious & Easy!
Now normally, my posts here at 100CafeStreet.com don’t consist of recipes but… what happens when you’re in a pinch? What do you do? The other night I made these awesome fried taco bread things (for lack of something better to call them) and they were a cinch to make! I thought about those delightfully warm and delicious, doughy and wonderful breads and thought “I still have the ingredients on hand for those! I could do that and toss them in some cinnamon sugar!!”

So here, for a great “in a pinch” dessert is a few ingredients that I’m pretty sure everyone has on hand!

2 cups flour
1 tablespoon baking powder
1 teaspoon salt
1 cup of milk
Combine dry ingredients and then mix in the milk. Knead for about 3-4 minutes and then let rest for about 5 minutes. Break off pieces and flatten, fry on each site in about an inch of oil, shortening (or whatever you choose to fry in) until light golden brown. Let drain on a paper towel and then toss in cinnamon sugar.

Ridiculously easy. Ridiculously droolworthy. Top with a scoop of ice cream while still warm… Simply delicious! (and when I say “simply” I mean it in every sense of the word! These are almost TOO EASY to make!!)

Ninjas are whipping up desserts!

I’ve been extremely lucky this year, and thankfully, my luck hasn’t run out yet because I was able to head down to New York City last week for the launch of the new Euro-Pro Ninja Master Prep. Joined by some of my best blogging friends, our fearsome foursome, as well as a few others were able to experience first hand what the Ninja Master Prep can do.

Since this is a dessert blog, I seriously HAVE TO tell you about the amazing sorbet and sherbert that the Ninja whipped up effortlessly.  And yes, I tried it and it was AMAZING! I loved the raspberry orange combination of it and the Ninja made it just too easy to prepare. I’m sure you wouldn’t have to stop at the raspberry orange, and there’s a million other flavors that you could go with. I’m thinking pomegranate lime?? Can you imagine how good that would be?

Raspberry Orange Sorbet
Raspberry Orange Sorbet
Not only did we get to experience the launch of the Ninja Master Prep, we got to do it with class and in style. Staying at the Sheraton Times Square and having the awesome Robin Miller from Food Network as the most awesome host for our group. She definitely rocked and made using the Ninja look ridiculously easy- and it is!

You can make awesome smoothies and dessert drinks as well, like the Mocha Frozen Fusion Lite that Robin taught us all about or the Caramel Banana Smoothie. Sometimes those frozen slushy drinks hit the spot for the sweet tooth! And let’s not forget the drinkie-poos that can be made of the adult variety! Strawberry margaritas anyone?

For more info about the Ninja Master Prep and examples of great dinners, desserts and smoothies, please visit their website at ninjakitchen.com.

To read about my whole experience, stay tuned for my post to come on my blog, A Couch With A View.