Ingredients

• 200g pitted dried dates, roughly chopped
• 1 teaspoon bicarbonate of soda
• 1 cup boiling water
• 60g butter, softened
• 1/2 cup caster sugar
• 2 eggs
• 1 1/3 cups self-raising flour

Butterscotch sauce

• 1 cup firmly packed brown sugar
• 1 cup pure cream
• 100g butter, chopped

Ingredients

Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 18cm (base) round cake pan. Line base with baking paper.

Place dates and bicarbonate of soda in a heatproof bowl. Add boiling water. Stand for 20 minutes or until tender.

Using an electric mixer, beat butter and sugar until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Using a large metal spoon, stir in date mixture and flour. Stir to combine.

Spoon mixture into cake pan. Bake for 40 to 45 minutes or until a skewer inserted into the centre comes out clean. Stand for 10 minutes. Turn out onto a wire rack.

Meanwhile, make butterscotch sauce: Combine sugar, cream and butter in a saucepan over medium heat. Cook, stirring, for 3 minutes or until boiling. Reduce heat to low. Simmer for 2 minutes. Pour warm sauce over warm cake. Serve.

Ingredients

• 1 cup chocolate cookie crumbs
• 3 tablespoons white sugar
• 1/4 cup butter, melted
• 1 (10 ounce) package frozen raspberries
• 2 tablespoons white sugar
• 2 teaspoons cornstarch
• 1/2 cup water
• 2 cups white chocolate chips
• 1/2 cup half-and-half cream
• 3 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 3 eggs
• 1 teaspoon vanilla extract

Directions

In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.

In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.

Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.

In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.

Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

By allrecipes

You feel that you have added a few pounds in the belly , but still can not go to the gym or start jogging ?
Do not discourage , because there are some solutions to help you . If you want a meal that helps in the process of losing kilos , we suggest you try this drink with banana and almond milk . It is easy to prepare and delicious .

Ingredients

• 500 ml almond milk
• 2 frozen bananas
• 2 large tablespoons of peanut butter
• 2 large tablespoons of yogurt ( yogurt or natural )
• 2 tablespoons honey

Directions

Put all these products in the mixer .  Measure that will be created throw in a glass and enjoy !

Ingredients

• 200g good-quality dark chocolate (70% cocoa solids)
• 250g unsalted butter
• optional: 150g mixed nuts, roughly chopped
• 80g cocoa powder
• 65g plain flour
• 1 teaspoon baking powder
• 350g caster sugar
• 4 large eggs, preferably free-range or organic

Directions

To make your brownies:

Preheat your oven to 180ºC/350ºF/gas 4
Line a 20 x 30cm rectangular baking tin with greaseproof paper
Smash up the chocolate into small pieces

In a large bowl over some simmering water, melt the butter and the chocolate and mix until smooth
Add the nuts, if you're using them, and stir together
In a separate bowl, mix together the cocoa powder, flour, baking powder and sugar

Add this to the chocolate and nut mixture
Stir together well
Beat the eggs and mix in until you have a silky consistency

Pour your brownie mix into the baking tray, and place in the oven for around 25 minutes
You don't want to overcook them so, unlike cakes, you don't want a skewer to come out all clean
The brownies should be slightly springy on the outside but still gooey in the middle

Allow to cool in the tray, then carefully transfer to a large chopping board and cut into chunky squares
These make a fantastic dessert served with a dollop of crème fraîche mixed with some orange zest
© Jamie Oliver

Ingredients

• Cake 1 box  yellow cake mix
• 1 cup mashed very ripe bananas (2 medium)
• 1/2 cup water
• 1/3 cup vegetable oil
• 4 eggs

Filling

• 1 box (6-serving size) vanilla instant pudding and pie filling mix
• 3 cups cold milk
• 1/3 cup creamy peanut butter

Topping

• 1 jar (7 oz) marshmallow creme
• 1 cup butter, softened
• 2 cups powdered sugar
• 1/3 cup creamy peanut butter
• Sliced bananas

Directions

1- Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.

2- In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake 26 to 33 minutes or until toothpick inserted in center comes out clean.

3- Remove cake from oven to cooling rack; cool 5 minutes. With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.

4- In large bowl, beat Filling ingredients with whisk 1 minute (mixture will thicken). Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour.

5- Spoon marshmallow creme into large microwavable bowl. Microwave uncovered on High 15 to 20 seconds to soften. Add softened butter; beat with electric mixer on medium speed until smooth. Beat in powdered sugar until smooth. Spread evenly over cake.

6- Just before serving, in small microwavable bowl, microwave 1/3 cup peanut butter uncovered on High in 15-second intervals until thin enough to drizzle. Top cake with sliced bananas; drizzle with warm peanut butter. Cover and refrigerate any remaining cake.

By betty crocker

Ingredients

• 1pouch (1 lb 1.5 oz) sugar cookie mix 
• 1/3cup unsweetened cocoa
• 1/4cup butter or margarine, softened
• 1/4cup sour cream
• 1tablespoon red food color
• 1egg
• 3/4 to 1 cup  Rich & Creamy cream cheese frosting
• 1/4cup chopped nuts

Directions

1- Heat oven to 375°F. In large bowl, stir cookie mix, cocoa, butter, sour cream, food color and egg until soft dough forms.

2- Roll dough into 1-inch balls; place 2 inches apart on ungreased cookie sheet.

3- Bake 8 to 9 minutes or until set. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.

4- Frost cooled cookies with frosting. Sprinkle with nuts. Store tightly covered at room temperature.

Ingredients

• 400g dried fettuccine pasta
• 1 lemon
• 60ml (1/4 cup) olive oil
• 1 x 400g can diced tomatoes
• 3 shallots, ends trimmed, thinly sliced
• 1 garlic clove, crushed
• 1 x 425g can Italian-style tuna in oil, undrained, flaked
• 2 tablespoons capers, rinsed, coarsely chopped
• 1/3 cup chopped fresh continental parsley

Directions

Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain.

Meanwhile, use a zester to remove rind from the lemon. (Alternatively, use a vegetable peeler to peel the rind from the lemon. Use a small sharp knife to remove the white pith from the rind. Cut rind into very thin strips.) Juice the lemon. Heat the oil in a large frying pan over medium heat. Add tomato, shallot and garlic. Cook for 2-3 minutes. Add the lemon juice, tuna, capers and half the parsley. Cook for 5 minutes or until the sauce thickens. Season with pepper.

Add the pasta to the tuna mixture and toss to combine. Divide the pasta mixture among serving bowls. Top with the lemon rind and remaining parsley to serve.