Snow-Capped Chocolate Yule Log

Ingredients:

• nonstick spray
• 5 oz. unsweetened chocolate, divided
• 2 tbsp. brewed coffee
• 1/4 cup whole wheat flour
• 1/4 cup unsweetened Dutch process cocoa
• 1 1/4 tsp. salt
• 5 large eggs, separated, at room temperature
• 1/8 tsp. cream of tartar
• 4 tbsp. granulated sugar, divided
• 1 tsp. vanilla
• 2 tbsp. confectioners' sugar
• 1/2 cup part-skim ricotta cheese
• 1 1/2 cups light whipped topping
• 5 vanilla meringue cookies, roughly crushed
• 2 striped peppermint hard candies, coarsely smashed

Makes 12 Servings (12 slices total, 1 slice per serving)

1. Preheat oven to 375 F.
2. Coat a 15 1/2 x 10 1/2 x 1-inch jelly roll pan with nonstick spray. Line pan with parchment paper, leaving a 2-inch overhang on 2 sides; coat paper with nonstick spray.
3. Roughly chop 4 oz. chocolate. In a small microwavable bowl, combine chopped chocolate and coffee. Microwave on high 20 seconds; stir until smooth. Set aside and let cool.
4. In a medium bowl, sift together flour, cocoa, and salt; set aside.
5. In a large bowl, with an electric mixer on medium speed, beat egg whites and cream of tartar until foamy. Gradually add 2 tablespoons granulated sugar; beat until stiff peaks form, about 4 minutes. Set aside.
6. In another large bowl, with an electric mixer on high speed, beat egg yolks, remaining 2 tablespoons granulated sugar, and vanilla until mixture is pale yellow and forms a ribbon when beaters are lifted, about 3 minutes.
7. With a spatula, gently fold chocolate-coffee mixture into egg yolk mixture just until blended. Then gently fold 1/3 of beaten egg white mixture into bowl just until no streaks of whites remain; fold in the remaining egg whites in two additions.
8. Sift half of the flour mixture over chocolate mixture; gently fold just until blended. Repeat with the remaining flour mixture.
9. Spoon batter into prepared pan; spread evenly. Bake until top springs back when lightly touched in center, about 10 minutes.
10. Meanwhile, sift confectioners' over a large clean kitchen towel on a flat surface; immediately invert hot cake over towel. Carefully peel off and discard parchment paper. Starting from a long side, gently roll up cake, jelly-roll style, using towel. Cool rolled cake on wire rack.
11. While cake cools, puree ricotta in a food processor; transfer to a large bowl and fold in whipped topping.
12. Carefully unroll cake, leaving it on towel (cracking is OK). Spread with filling, leaving 1-inch border on long side opposite you. Reroll cake and transfer to serving plate. (Leave as one long log or cut off a branch.).
13. In a small microwavable bowl, microwave remaining 1 oz. chocolate on high for 20 seconds; stir until smooth. Drizzle melted chocolate evenly over cake; sprinkle with crushed cookies and candies. Slice into 12 pieces; serve.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the Weight Watchers Magazine. Do not be intimidated by this recipe. There are multiple step in this elegant French dessert but it's worth it. This is a healthy take on the French Christmas classic-a Buche de Noel, or a Yule Log. This was my second attempt at making a Buche de Noel and it was a success. The original recipe called for semisweet chocolate. I used unsweetened chocolate in this recipe. Unsweetened chocolate makes a dessert much richer in taste. The combination or chocolate and coffee is heavenly delicious. I also added a 1/2 teaspoon each of ground cinnamon and nutmeg to the chocolate-coffee mixture for a richer flavor and for a Latin flare. I also used whole wheat pastry flour to make this dessert healthier. Also, if you don't have vanilla meringue cookies on hand, don't worry. You can sprinkle confectioners' sugar on top or skip the sugar or meringue cookies to cut back on the sugar. The dessert as a whole is so delicious. I highly recommend serving this to company over the holidays because it  make a perfect sweet ending to a delicious holiday meal.

Barbecue-Sauced Grilled Chicken

Ingredients:

• 1 cup ketchup
• 2/3 cup strong brewed coffee
• 1/2 cup packed light brown sugar
• 1/4 cup apple cider vinegar
• 1 tsp. salt
• 1/4 tsp. freshly ground black pepper
• few drops hickory liquid smoke
• 6 (1/2-lb.) boneless, skinless chicken breasts

Makes 6 Servings (1 chicken breast per serving)

1. Spray a grill rack with nonstick spray. Preheat grill wo medium-high or prepare medium-high fire using indirect method.
2. Meanwhile, combine ketchup, coffee, brown sugar, vinegar, 1/2 teaspoon of salt, and the pepper in a medium saucepan and set over medium heat. Cook, stirring, until brown sugar is dissolved, about 3 minutes. Bring mixture to boil; reduce heat and simmer 10 minutes. Remove saucepan from heat; stir in liquid smoke. Let sauce cool to room temperature.
3. Sprinkle chicken with remaining 1/2 teaspoon salt. Place chicken, meaty side down, on cooler portion of the grill rack and grill, covered, turning once or twice and brushing with sauce, 15 minutes. Uncover and brush chicken with remaining sauce; grill until cooked through, about 5 minutes longer.

WW POINTS VALUE: 7 pts.

Note: This recipe appears in the  WW New Complete Cookbook. If you're craving BBQ, this dish is for you. This dish is better than what you would order at the local BBQ joint. It's succulent, juicy and flavorful. I highly recommend cutting the sugar in half, substitute honey in place of the sugar and add minced garlic to the sauce for a much sweeter and more savory flavor. You can also use this sauce with pork, turkey, and even some fish like salmon and arctic char and the BBQ will still be delicious.

Coffee BBQ Sauce-Slathered Chicken

Ingredients:

• 1 cup ketchup
• 2/3 cup strong brewed coffee
• 1/2 cup packed granulated light brown sugar
• 1/4 cup white vinegar
• 2 garlic cloves, crushed with the large side of knife
• 1 tsp. salt
• 1/4 tsp. cayenne pepper
• 6 (1/2 lb.) bone-in skinless chicken breast halves

Makes 6 Servings (1 piece of chicken per serving)

1. To make BBQ sauce, combine the ketchup, coffee, brown sugar, vinegar, garlic, 1/2 teaspoon of the salt, and the cayenne in a medium saucepan and set over medium heat. Cook, stirring, until the sugar is dissolved, about 3 minutes. Bring the mixture to a boil, then reduce the heat and simmer 10 minutes. Pour the sauce through a strainer set over medium bowl; let cool to room temperature.
2. Meanwhile, spray the grill rack with nonstick spray; prepare the grill for indirect cooking and maintain a medium-hit fire.
3. Sprinkle the chicken with the remaining 1/2 teaspoon salt. Place the chicken, skinned side down, on the cooler portion of the grill rack and grill, covered, turning once or twice, 15 minutes. Uncover the grill and continue to grill the chicken, brushing with the sauce, until an instant-read thermometer inserted in the thickest part of a breast registers 165 F, about 5 minutes longer.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. If you love an all-American Barbecue, this dish is for you. This is a very simple and delicious chicken dinner cooked on the grill and will be enjoyed by everyone at your next barbecue. I highly recommend using regular or decaffeinated coffee in the sauce for a nice, smoky flavor. You can even cut the brown sugar in half and your BBQ chicken will still taste delicious. I highly recommend slicing the chicken breasts halfway down with about 3-4 slices per chicken so the BBQ sauce can get into the chicken and make it taste more flavorful.

Say goodbye to the coffee shop: Iced Vanilla Coffee Milk

Ingredients:

• 3 cups strongly brewed decaffienated coffee, chilled
• 1 cup skim or 1 % milk
• 2 tsp vanilla extract
• 2 tsp granular sugar substitute
• Ice cubes
• 1/2 cup fat-free or light whipped topping
• pinch ground cinnamon for garnish (optional)
• 4 cinnamon sticks for garnish (optional)

Makes 4 (1-cup) Servings

In a pitcher, combine coffee, milk, vanilla andsugar substitute; stir well. Fill 4 (10-ounce) glasses with ice. Pour coffee mixture over ice. Spoon 2 tablespoons of the whipped topping into each glass. Stir gently so that some topping mixes with coffee and some remains at the top of the glass. Garnish each with a pinch of ground cinnamon and a cinnamon stick, if using.

WW POINTS VALUE: 1 pt

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. I was on a roll brewing coffee for my dinner earlier this evening and I thought this would be a nice after-dinner treat. I was right. This drink is a nice, refreshing drink to enjoy anytime of the day during the summer and it  will quickly cool you down. This drink is something you would get at a coffee sshop but pay a lot of money for. You can save yourself a lot of money and calories when you make this treat at home. This drink is also great for company as well.

Grilled Steak with Texas Mop sauce

Ingredients:

• 1/2 cup no-salt-added tomato sauce
• 1/4 cup strongly brewed decaffeinated coffee
• 2 tbsp Worcestershire sauce
• 1 tbsp sugar-free pancake syrup
• 1 (1 1/2-lb.) sirloin steak, about 1 1/2 inches thick
• 1 tsp freshly ground black pepper

Makes 4 Servings

1. In a small saucepan, combine tomaot sauce, coffee, Worcestershire sauce and syrup. Bring to a simmer and remove from heat. Transfer 2/3 cup of the sauce to a small bowl and reserve for dipping.
2. Lightly coat a grill or grill pan with cooking spray and heat to medium-high. Rub steak on both sides with pepper. Grill steak , bastin frequently with remaining 1/3 mop sauce, 5-7 minutes per side for medium-rare. Allow steak to rest for 5-10 minutes.
3. Cut steak into thin slices, divide evenly among 4 plates and serve with reserved mop sauce for dipping.

WW POINTS VALUE: 7 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. Another Winner, Winner, steak dinner from the folks at South Beach. I'm not much of a coffee drinker but the coffee was delicious in this dish. Coffee often shows up in Texasin mop sauce. Mop sauce is a sauce that is used to mop, or baste, while it is cooking, resulting in a very moist and tender dish. Mop sauce came about hhen President Johnson threw a barbecue and called upon is favorite Pitmaster Walter Jetton to cook up a meal that often feed hundreds of people. This meal would be cooked on an open air fire pit that measured about 40 square feet. Walter would cover every square inch of this surface in ribs, roasts and meats of every variety. To keep the meat moist he mopped it, with a real mop. Hence the barbecue term, "mop." You can use any kind of steak, chicken, pork and certain kinds of fish with this mop sauce and you dinner will still be delicious. I do highly recommend seasoning the steak with freshly ground black pepper and garlic for a flavorful taste. Your family and friends will love this dish and keep coming back for more when you serve this dinner, trust me.