Shellys 5 Minute Sugar Free Chocolate Peppermint Cake Food

CHOCOLATE YULE LOG

Steps:

• Place egg whites in large bowl; let stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. , Preheat oven to 375°. In a large bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 1/3 cup sugar. Sift flour, baking cocoa, baking powder and salt together twice; gradually add to yolk mixture and mix well (batter will be very thick). , With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Spread evenly into prepared pan. , Bake until cake springs back when lightly touched, 10-12 minutes. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with cocoa powder. Gently peel off waxed paper. Roll up cake in towel, jelly-roll style, starting with a short side; cool completely on a wire rack., Meanwhile, for the filling, beat cream in a large bowl until soft peaks form. Gradually add sugar and almond extract, beating until stiff peaks form. Unroll cake; spread filling to within 1 in. of edges. Roll up again. , In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in chocolate, milk and vanilla until smooth. Frost the cake, using a metal spatula to create a bark-like effect.

EASY 5 MINUTE ALLERGY FRIENDLY FRUIT CAKE

Steps:

• Soak fruit in fruit juice over night.
• Put mixture in your mixer and gradually sift in all dry ingredients.
• Cook in a medium greased loaf tin (25cm by 8 cm or 10 inches by 3 inches) for 50-60 minutes at about 180C/350°F.
• Spread with butter or vegan spread and enjoy with a beautiful cup of tea.

GLUTEN FREE 5 MINUTE CHOCOLATE CAKE IN A MUG!

Steps:

• Also required: 1 large coffee mug.
• Add dry ingredients to mug, and mix well.
• Add the egg and mix thoroughly.
• Pour in the milk and oil and mix well.
• Add the chocolate chips (if using).
• Add vanilla extract, and mix again.
• Put your mug in the microwave and cook for 3 minutes at 1000 watts.
• The cake will rise over the top of the mug, but don't be alarmed!
• Allow to cool a little, and tip out onto a plate if desired.
• EAT! (can serve 2 if you want to feel slightly more virtuous).

SHELLY'S BAKED RICOTTA

Steps:

• Mix ricotta cheese, parmesan, beaten egg, seasonings together and place in a oven proof dish.
• Pour marinara on top and top with mozzarella cheese.
• Bake it in the oven @ 450 for about 20-25 minutes (best) or nuke it till hot and bubbly.
• Shelly suggests to first make it in the oven and heat the leftovers in the microwave.

STRAWBERRY ITALIAN ICE - SUGAR FREE

Steps:

• Slightly thaw the strawberries by placing them in a large bowl at room temperature while the other components are prepared, about 20 minutes.
• Remove wide strips of zest from the orange and lemon with a vegetable peeler and scrape off any bitter white pith. Combine the Splenda with 1/2 cup water in a small saucepan and add the citrus zests and juices. Bring the mixture to a boil, reduce the heat, and simmer for 5 minutes. Allow the syrup to cool a bit, and then strain the mixture, discarding the peels.
• Transfer the strawberries to a food processor or blender, add 1/2 cup of the citrus syrup, and pulse until a nearly smooth, frosty puree is formed, adding more syrup to blend, if necessary. Transfer the semi frozen puree to a bowl and freeze 2-3 hours, until firm.
• To serve, let stand at room temperature 15-20 minutes to soften slightly, scrape across the italian ice with a large spoon, and place into serving dishes.

EASY-BAKE OVEN CAKE USING COMMERCIAL CAKE MIXES

Steps:

• Grease and flour pan.
• Mix cake mix and milk until smooth. Pour into pan.
• Bake in preheated Easy-Bake Oven about 15 minutes.