Category: Desserts

CHERRY CRISP

Yield: 4

Serving Size: ½ cup

Ingredients

  • 12 oz./350 g frozen cherries
  • 2 tsp. cornstarch
  • ¼ cup all-purpose flour
  • ½ tsp. Cinnamon Vanilla Seasoning
  • ½ cup rolled oats
  • ¼ cup brown sugar
  • 2 tbsp. unsalted butter

Instructions

  1. Toss frozen cherries with cornstarch and place in inverted ¾-qt./750 mL Casserole/Cover. Stack Cooker.
  2. In a small bowl, combine flour, cinnamon, oats and brown sugar. Cut butter into mixture until it achieves a crumbly texture. Pour over cherries.
  3. Stack microwave on high power 15–20 minutes. Let rest 5 minutes. Serve warm.

For more information on the Stack Cooker, click the link below:

https://melodystupperwaretuppertalk.wordpress.com/category/stack-cooker/

KEY LIME MOUSSE CUPS

Yield: 6

Serving Size: ½ cup

Ingredients

  • 1½ cups heavy whipping cream
  • 2 oz./60 g mascarpone cheese
  • 2 tbsp. sugar-free white chocolate pudding mix
  • 1/3 cup lime juice, using the Zest N Press® Gadget
  • 6-oz./175 g carton plain or key lime Greek yogurt
  • ¼ cup confectioners’ sugar

Cinnamon Oat Crumbles

  • 1 cup mixed nuts
  • 1 cup old fashioned oats
  • 1/3 cup all-purpose flour
  • ½ cup granulated sugar
  • 6 tbsp. unsalted butter, melted
  • 1 tbsp. Cinnamon-Vanilla Seasoning Blend

Instructions

Cinnamon Oat Crumbles

  1. Preheat oven to 350° F/175° C.
  2. Place ingredients for Cinnamon Oat Crumbles into base of Power Chef® System fitted with blade attachment, cover and pull cord 6–10 times until nuts are roughly chopped and ingredients are mixed.
  3. Spread out onto baking pan and bake 20–25 minutes, stirring halfway through, until golden brown.

Key Lime Mousse

  1. Place whipping cream and mascarpone cheese into base of Power Chef® System fitted with paddle whisk attachment, cover and pull cord until soft peaks form, about 50 pulls.
  2. Add remaining ingredients, cover and pull cord another 8–10 times until ingredients combine, creating a thick mousse.
  3. Place 2 tbsp. Cinnamon Oat Crumbles in bottom of 6 serving cups and top each with ½ cup mousse. Refrigerate and serve chilled. When ready to eat, garnish with whipped cream and lime slices if desired.

Link to Power Chef more information:

https://melodystupperwaretuppertalk.wordpress.com/2019/04/19/power-chef/

Link to Zest N Press more information:

https://melodystupperwaretuppertalk.wordpress.com/2019/04/19/zest-n-press/

3 HOMEMADE FLAVORED WHIPPED CREAMS

Cinnamon Brown Sugar

4 tsp. light brown sugar
½ tsp. Cinnamon Vanilla Seasoning
1 cup heavy cream

Combine ingredients in base of Power Chef®System. Using Whip Accessory, turn handle until stiff peaks form.

Lemon Delight

3 tbsp. lemon curd
Zest of 1 lemon
1 cup heavy cream

Combine ingredients in base of Power Chef ®System. Using Whip Accessory, turn handle until stiff peaks form.

Strawberry Whip

½ cup strawberries, hulled
2 tbsp. granulated or confectioners’ sugar
1 cup heavy cream

Place strawberries in base of Power Chef® System, fitted with blade attachment, cover and process until pureed.
Replace blade with the Whip Accessory. Add remaining ingredients and turn handle until stiff peaks form.

Link to Power Chef information:

https://melodystupperwaretuppertalk.wordpress.com/2019/04/19/power-chef/

7 SO GOOD POWER CHEF SMOOTHIES

Refreshing Strawberry Smoothie

Yields 2 servings
Serving size: 1½ cups
Prep time: 5 minutes

1 cup frozen strawberries
½ cup frozen sliced peaches
1 cup yogurt
1¼ cup coconut water

1. Place all ingredients in base of Power Chef® System fitted with blade attachment. Replace cover and pull cord until smooth.

Green Tea Smoothie

Yields 2 servings
Serving size: 1½ cups
Prep time: 5 minutes

1½ cup green tea, chilled (made with six tea bags)
2 cups frozen mixed berries
3 tbsp. honey

1. Place all ingredients in base of Power Chef® System fitted with blade attachment. Replace cover and pull cord until well combined and smooth.

Tropical Sunset Smoothie

Yields 2 servings
Serving size: 1½ cups
Prep time: 5 minutes

1 cup frozen raspberries
½ cup frozen mango
½ cup pineapple chunks
½ cup pineapple juice
1 ½ cup coconut milk

1. Place all ingredients in base of Power Chef® System fitted with blade attachment. Replace cover and pull cord until well smooth.

Peach Cobbler Smoothie

Yields 2 servings
Serving size: 1½ cups
Prep time: 5 minutes

1 cup frozen sliced peaches
2 frozen bananas, peeled & sliced
2/3 cup plain of Greek yogurt
¼ tsp. cinnamon
Pinch of ground ginger
Pinch of ground nutmeg

1. Place all ingredients in base of Power Chef® System fitted with blade attachment. Replace cover and pull cord until mixture is smooth.

Chocolate Covered Strawberry Smoothie

Yields 2 servings
Serving size: 1½ cups
Prep time: 5 minutes

2 cups frozen strawberries
½ cup yogurt
1 cup reduced-fat (2%) milk
1 tbsp. chocolate hazelnut spread

1. Place all ingredients in base of Power Chef® System fitted with blade attachment. Replace cover and pull cord until smooth and no large lumps remain.

Blackberry Apple Smoothie

Yields 2 servings
Serving size: 1½ cups
Prep time: 5 minutes

2 cups frozen blackberries
¾ cup apple cider
1 gala or fuji apple, peeled & cubed
1 5-oz./140 g container nonfat lemon yogurt

1. Place blackberries and apple cider in base of Power Chef® System fitted with blade attachment. Replace cover and pull cord until smooth.
2. Add remaining ingredients and continue pulling cord until well combined and no large lumps remain.

Breakfast Coffee Banana Smoothie

Yields 2 servings
Serving size: 1½ cups
Prep time: 5 minutes

2 frozen bananas, peeled & sliced
1 cup Greek yogurt, plain or vanilla
1 cup reduced-fat (2%) milk
1½ tbsp. instant coffee

1.  Place all ingredients in base of Power Chef® System fitted with blade attachment. Replace cover and pull cord until smooth and no coffee granules remain.

Link to Power Chef information:

https://melodystupperwaretuppertalk.wordpress.com/2019/04/19/power-chef/

CINNAMON HOT CHOCOLATE

Serves: 16
Serving Size: about 2 tbsp.
Prep time: 5 minutes
Cook time: 0 minutes

Ingredients:

1 cup unsweetened cocoa powder

1½ cups brown sugar

2 tbsp. DIY Cinnamon-Vanilla Seasoning Blend (recipe here)

Directions:

  1. In a small bowl stir, together cocoa powder, brown sugar and DIY Cinnamon-Vanilla Seasoning Blend.
  2. Transfer to a Counterscaping Dry Seasoning Container. Cover and store in a cool dark place up to 6 months.

For Hot Chocolate:
Microwave 1 cup milk and 1 tbsp. of the Cinnamon Hot Chocolate Mix in a microwave safe mug 1 minute or until hot; do not boil. Stir until hot chocolate mix dissolves. Garnish with whipped cream or marshmallows.

For Mocha Coffee:  
Place 1 tbsp. of the Cinnamon Hot Chocolate Mix in a mug of your favorite coffee; stir well until dissolved.

LEMON SHORTBREAD COOKIES WITH LEMON GLAZE

Yield: 24-26 cookies

Ingredients

  • 1 cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 1/8 tsp. salt
  • 2¼ cup all-purpose flour
  • 1 lemon, zested and juiced with Zest ’N Press® Gadget

Lemon Glaze

  • 2 tbsp. lemon juice
  • 1 cup powdered sugar
  • optional 1-2 drops yellow food coloring

Instructions

  1. Place butter and sugar into base of Mix-N-Stor® Pitcher. Place the cover on the pitcher and remove cap to fit electric beaters into the opening.
  2. Beat together butter and sugar with electric beaters until light and fluffy.
  3. Add salt and flour to butter mixture and whip with beaters until incorporated.
  4. Beat in lemon zest and 2 tbsp. of lemon juice until combined. Place in refrigerator to chill for 1–2 hours.
  5. Preheat oven to 350 degrees.
  6. Scoop cookie dough in 2 tbsp. size portion onto cookie sheet lined with Silicone Wonder® Mat.
  7. Bake for 8–10 minutes until set or lightly brown.
  8. Allow to cool and drizzle with lemon glaze if desired.

Lemon Glaze

  1. Add lemon juice and powdered sugar to base of Mix-N-Store® Pitcher. Place the cover on the pitcher and remove cap to fit electric beaters into the opening.
  2. Beat until all sugar and lemon juice have been incorporated and icing has thickened.
  3. Add yellow food coloring if desired.

DIY SANDWICH COOKIES

Yield: 30

Serving Size: 1 cookie

Ingredients

  • 1 cup sugar
  • ¾ cup softened butter
  • ½ tsp. salt
  • 1 tsp. espresso powder
  • 1 egg
  • 2 tbsp. cold water
  • 1 tsp. vanilla extract
  • 1½ cups all-purpose flour
  • ¾ cup cocoa powder

Filling

  • 1½ cups powdered sugar
  • ½ cup vegetable shortening
  • 1 tsp. vanilla
  • 1 tbsp. cold water

Instructions

  1. Preheat oven to 325° F/162° C.
  2. In Thatsa® Medium Bowl, mix sugar, butter, salt and espresso powder using spatula, until well combined.
  3. Add egg, water, vanilla and mix until well incorporated. Then add flour, cocoa powder and mix until a stiff dough forms.
  4. Scoop dough using a teaspoon and place on Silicone Wonder® Mat, placed on baking sheet. Flatten dough using the bottom of a Snack Cup. Repeat process until all dough is used up. Bake for 15 minutes; allow cookies to cool before removing from Silicone Wonder® Mat.

Filling

  1. Place shortening in base of Power Chef® System fitted with paddle attachment, replace cover and pull cord until smooth. Add powdered sugar, ½-cup at a time, until mixture is well combined. Add remaining ingredients, replace cover and pull cord until mixture is smooth.
  2. To assemble cookies, place 1 tsp. filling in center of cookie and place another cookie on top. Squeeze to distribute the filling evenly. Repeat with remaining cookies. Store in airtight container.

APPLE COFFEE CAKE

Yield: 9

Serving Size: 1 piece

Ingredients

  • ½ cup brown sugar
  • 2/3 cup granulated sugar
  • 1½ tsp. Simple Indulgence Cinnamon-Vanilla Seasoning Blend
  • ½ cup unsalted butter, softened
  • 2 eggs
  • 2 tsp. vanilla extract
  • ½ cup milk, any type
  • ¼ tsp. table salt
  • 1½ cups all-purpose flour
  • 1½ tsp. baking powder

Topping

  • ½ cup butter, melted
  • ½ cup oats
  • ¼ cup all-purpose flour
  • ¼ cup brown sugar
  • 1 apple, cored & quartered

Instructions

  1. Preheat oven to 350° F/175° C.
  2. Whisk together sugars, Simple Indulgence Cinnamon-Vanilla Seasoning, and softened butter until combined, should look like wet sand.
  3. Whisk in eggs, vanilla, and milk.
  4. Stir in flour and baking powder.
  5. Pour into Ultra Pro 2-Qt./2 L Square Pan and spread until even with spatula.
  6. Top with apple topping and bake for 40-50 minutes or until an inserted knife comes out clean.

Topping

  1. Stir together melted butter, oats, flour, and brown sugar in a small bowl. Set aside.
  2. Assemble Grate Master with slicing cone. Place a small bowl underneath. Place apple quarters one at a time into the hopper and turn handle to slice. Repeat until apple is sliced. Toss with oat mixture and sprinkle onto the top of batter.

HOMEMADE PUDDING

Yield: 4

Serving Size: ½ cup

Ingredients

  • 2 cups reduced-fat (2%) milk
  • 2/3 cup granulated sugar, divided
  • 3 tbsp. cornstarch
  • 2 egg yolks
  • 1 whole egg
  • ½ tsp. vanilla
  • 2 tbsp. butter

Instructions

  1. Place milk and 1/3 cup sugar in Chef Series II 2.6-Qt./2.5 L Saucepan over medium heat until milk is simmering.
  2. In Thatsa® Medium Bowl, place remaining sugar, cornstarch, egg yolks and whole egg and whisk until smooth.
  3. Once milk is simmering, remove from heat and slowly add milk into cornstarch mixture* while whisking. Pour mixture back into sauce pan over low-medium heat and cook, whisking constantly, for an additional 2–3 minutes or until pudding is thick and smooth.
  4. Remove from heat, whisk in vanilla and butter. Let cool completely before pouring in storage container. Keeps in refrigerator for 3–5 days.

Notes

Add 4 tbsp. cocoa powder along with cornstarch mixture to give the pudding a chocolate flavor.

BLUEBERRY CRUMBLE

Yield: 4

Serving Size: 1 cup

Ingredients

  • 4 cups frozen blueberries
  • ¼ cup all-purpose flour
  • ¼ cup granulated sugar
  • 1 tbsp. lemon juice

Crumble Topping

  • 1 stick unsalted butter, melted
  • ¾ cup all-purpose flour
  • ½ cup brown sugar
  • ¾ cup rolled oats
  • 1 tsp. vanilla extract

Instructions

  1. In a medium bowl, stir together berries, flour, sugar and lemon juice. Pour into base of MicroPro Grill, set aside.
  2. In a medium bowl, mix together crumble ingredients. Once combined, sprinkle over top of berries.
  3. Place cover in casserole position and microwave on high power 15 minutes. Let cool for 5 minutes to thicken slightly. Serve warm.