LIFESTYLE
DESSERTS

Serves 8

Place one teaspoon of seasoning blend, brown sugar and butter in 2-cup/500 mL Micro Pitcher. Microwave on high power 1 minute; stir to melt and set aside. With Twistable™ Peeler, peel and core apples. Cut into 1/4-inch thick slices and place into Steamer Base of Tupperware® SmartSteamer. Fill Water Tray with 1 3/4-cups /400 mL of water, cover and microwave on high power 8-10 minutes or until apples are tender. Remove and place in Thatsa® Bowl Jr. and toss with cinnamonvanilla/ sugar/butter mixture to coat. Place cake mix in Thatsa® Bowl. Add remaining 1/2 tsp. of seasoning blend along with eggs, water and oil and mix with a wire whisk until smooth. Apply cooking spray to TupperWave® Stack Cooker 3 Qt./3 L Casserole with Cone. Spread apple mixture on bottom and pour cake batter over top. Microwave on high power 10 minutes or until toothpick comes out clean when inserted near cake center. Cool 5 minutes, invert cake onto platter of Round Cake Taker. If desired, drizzle with caramel sundae syrup. Serve warm or at room temperature.

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Ingredients
4 Granny Smith apples
1 1/2 tsp. Simple Indulgence™ Cinnamon-Vanilla Seasoning Blend
1/2 cup packed light brown sugar
3 tbsp. unsalted butter
1 pkg. yellow cake mix (18.25 oz) with eggs, water and oil according to package directions
Serves 12-16

Place peanut butter in 2-cup/500 mL Micro Pitcher and microwave on high power 30 seconds. Place water, vegetable oil, vanilla and eggs in base of the Whip 'N Prep™ Chef, process until smooth. Pour cake mix in the 12-cup/2.8 L Wonderlier® Bowl, add liquid mixture, peanut butter and mix until well combined; fold in English toffee bits. Spray the TupperWave® Stack Cooker 3-Qt./3 L Casserole with cooking spray. Place a square of waxed paper (12x 12"/30.5 x 30.5 cm) on the bottom of the casserole. Place the cone in the center and spray lightly with cooking spray. Add batter and place casserole in microwave on high power for 11 minutes or until a wooden toothpick inserted into center comes out clean. Allow to rest 5 minutes, then invert onto a serving platter, remove waxed paper and cone, and cool completely. Place the heavy cream in Stack Cooker 1 3/4 Qt/1.75 L Casserole and microwave on high for 1 minute or until it starts to bubble. Add chocolate chips, vanilla and butter and mix until melted and smooth. Allow to cool. Pour over the cake. Top with the chopped 72 peanut butter cups.

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Ingredients
1 cup creamy peanut butter
11/3 cups water
1/4 cup vegetable oil
1/2 tsp. vanilla
3 eggs
1 package devil's food cake (18.25 oz./517 g)
2/3 cup English toffee bits
Ganache and Topping
1/2 cup heavy cream
3/4 cup semi-sweet chocolate chips
1/2 tsp. vanilla
1 tbsp. unsalted butter
6 mini peanut butter cups, roughly chopped
Serves 8

Whisk flour, baking powder and salt together in a medium bowl and set aside. Place egg whites in base of Whip 'N Prep Chef. Turn handle to whip until egg whites are stiff; add sugar and almond extract and turn handle to whip until glossy. Add coconut milk and flour mixture. Turn handle to mix until blended. Fill Water Tray with 1 3/4 cups/400 mL water. Place Steamer Base over Water Tray. Divide batter between 8 CrystalWave® Ramekins and place ramekins in Steamer Base. Cover and microwave on high power for 8 minutes or until a toothpick inserted into center of cake comes out clean. Meanwhile, prepare icing. In a small bowl, combine orange juice and cornstarch and set aside. In a small saucepan, slowly bring coconut milk and sugar to a boil, stirring constantly. Once coconut milk boils, add orange juice mixture and reduce heat to medium low, stirring constantly until thickened. Once cool, remove cakes from ramekins onto a serving plate. Spoon 1/2 tbsp. icing over cakes and top with toasted coconut and almonds. Garnish with fresh berries.

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Ingredients
1/2 cup cake flour, sifted
1/2 tsp. baking powder
1/8 tsp. salt
3 egg whites
1/2 cup granulated sugar
1/2 tsp. almond extract
1/4 cup light coconut milk
1/4 cup coconut flakes, toasted
1/8 cup sliced almonds
8 strawberries or fresh berries

coconut icing
1 tbsp. no-pulp orange juice
1/2 tbsp. cornstarch
1/2 cup light coconut milk
1/4 cup granulated sugar
Serves 6

Combine all ingredients in base of Quick Chef® Pro System. Replace cover and turn handle until mixture is smooth and creamy. Pour into a Freezer Mates® Small 2 (from Freezer Mates® Starter Set). Cover and freeze until firm. Let soften slightly before serving.

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Ingredients
3 cups frozen peach slices
5.3 oz. container peach-flavored Greek yogurt
1/4 cup sugar
3/4 cup milk
1/2 tsp. vanilla extract
Serves 12

Place mascarpone cheese, cream cheese, dessert blend and instant coffee in bowl of an electric mixer. Beat at medium speed until well blended, set aside. Place heavy cream in base of Whip 'N Prep Chef. Cover and turn handle to whip until cream holds soft peaks. Add powdered sugar and vanilla, replace cover and turn handle to whip until cream holds stiff peaks. Fold 2 cups of whipped cream into chocolate filling. Brush all ladyfingers with prepared coffee using a pastry brush and place a layer on the bottom Prep Essentials® Snack-Stor® Container. Spread half the chocolate filling over the ladyfingers. Top with another layer of lady fingers and remaining chocolate filling. Spread with remaining whipped cream and dust lightly with 1 tsp. chocolate blend. Seal and chill in refrigerator until serving.

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Ingredients
8 oz./225 g container mascarpone cheese
8 oz./225 g container whipped cream cheese
1/4 cup plus 1 tsp. Simple Indulgence Chocolate Dessert Blend
2 tbsp. instant espresso powder or instant coffee
3 cups heavy cream
6 tbsp. powdered sugar
2 tsp. vanilla extract
4 oz./115 g package ladyfingers
1 cup strong prepared coffee
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