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Recipes

Gingerbread Whoopie Pies with Cranberry Curd Buttercream

Gingerbread Whoopie Pies with Cranberry Curd Buttercream

By

It doesn't get much more Christmasy than gingerbread and cranberries

  • WHOOPIE PIES
  • 3 1/2 c all purpose flour
  • 2 t cinnamon
  • 1 t ground ginger
  • 1/4 t ground cloves
  • 1/4 t ground nutmeg
  • crack of black pepper
  • 1 t baking soda
  • 1 t baking powder
  • 1 t salt
  • 1/2 c (1 stick) butter, softened
  • 3/4 c brown sugar
  • 2 eggs, room temperature
  • 1/2 c molasses
  • 3/4 c buttermilk
  • CRANBERRY CURD
  • 12 oz whole cranberries, washed
  • 1/4 c water
  • 1/4 c orange juice, freshly squeezed
  • 3/4 c sugar
  • 4 egg yolks
  • zest of 1 orange
  • 4 T butter, cut into cubes
  • BUTTERCREAM
  • 1/4 c butter, room temperature (1/2 a stick)
  • 1 1/2 c powdered sugar, sifted
  • 1 c cranberry curd
0/5 (0 Votes)

Ginger Cake with Warm Caramel Sauce

Ginger Cake with Warm Caramel Sauce

By

Have all the ingredients at room temperature

  • 3 cups all-purpose flour
  • 2 tsp. ground ginger
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. ground cinnamon
  • 1 tsp. ground cloves
  • 16 Tbs. (2 sticks) unsalted
  • butter
  • 1 cup firmly packed dark
  • brown sugar
  • 1 cup molasses
  • 3 eggs
  • 1 cup boiling water
  • 2/3 cup caramel sauce
  • 1 cup heavy cream whipped
  • with 1 Tbs. sugar
0/5 (0 Votes)

The Only Barbecue Sauce You Need

The Only Barbecue Sauce You Need

By

Combine all of the ingredients in a blender and pulse a couple of times to thoroughly combine

  • 2 tablespoons onion powder
  • 2 tablespoons garlic powder
  • 2 6-ounce cans tomato paste
  • 2 tablespoons paprika
  • 2/3 cup cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1/4 cup packed dark brown sugar
  • 2 tablespoons honey
  • 2 tablespoons maple syrup
  • 2 tablespoons kosher salt
  • 2 tablespoons freshly ground black pepper
0/5 (0 Votes)

Pressure Cooker Spinach and Three-Cheese Manicotti

Pressure Cooker Spinach and Three-Cheese Manicotti

By

1. Prepare the filling by mixing the ricotta, Parmesan, half the mozzarella, egg, spinach, herbs, salt and pepper t...

  • Filling:
  • 1 1/2 cups whole milk ricotta cheese (about 1 pound)
  • 1/2 cup grated Parmesan cheese
  • 2 cup grated Mozzarella cheese, divided
  • 1 egg, lightly beaten
  • 10 ounces frozen spinach, slightly thawed and broken up into small pieces
  • 3 tablespoons chopped fresh parsley (plus more for garnish)
  • 2 tablespoons chopped fresh chives
  • 1/2 teaspoon salt
  • freshly ground black pepper
  • 1 (8-ounce) package dried uncooked manicotti shells (about 14 shells)
  • Sauce:
  • 1 (28-ounce) can chopped tomatoes
  • 1 (24-ounce) jar marinara sauce
  • 1-1/2 cups water
5/5 (1 Votes)

Polka-Dot Pumpkin Cupcakes

Polka-Dot Pumpkin Cupcakes

By

Preheat oven to 325 degrees F

  • For the Topping:
  • 1/2 cup (4 ounces) cream cheese, softened
  • 1 large egg
  • 2 tablespoons granulated sugar
  • 2/3 cup Nestle Toll House Semisweet Chocolate Mini Morsels
  • For the Cupcakes:
  • 1 package (16 ounces) pound cake mix
  • 1 cup Libby's 100% Pure Pumpkin
  • 1/3 cup water
  • 2 large eggs
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
0/5 (0 Votes)

Peanut Butter Cup Cake

Peanut Butter Cup Cake

By

1. For cake layer, preheat oven to 350 degrees

  • CAKE:
  • 1 cup all-purpose flour
  • 2/3 cup sugar
  • 1/3 cup cocoa
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 1/2 cup water
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/3 cup peanut-butter morsels
  • PEANUT BUTTER LAYER:
  • 1 cup creamy peanut butter
  • 1/4 cup butter, softened
  • 3 ounces cream cheese, softened
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups powdered sugar
  • GANACHE:
  • 2 cups semisweet chocolate chips
  • 1 cup heavy whipping cream
  • DECORATION:
  • 1/4 cup milk chocolate chips
  • 1/4 cup peanut butter chips
  • Chocolate Curls
4/5 (2 Votes)

Slow Cooker Meatballs with Spaghetti

Slow Cooker Meatballs with Spaghetti

By

1. In a mixing bowl, combine beef, pork, Parmesan, bread crumbs, parsley, egg, garlic, olive oil, salt, and ...

  • 1-1/2 lb ground beef
  • 1/2 lb ground pork
  • 1/4 c. grated Parmesan
  • 1/4 c. dry bread crumbs
  • 3 T. chopped fresh parsley
  • 1 egg
  • 2 t. minced garlic
  • 2 T. olive oil
  • 1 t. salt
  • 1/4 t. pepper
  • 1 (28-oz) can tomatoes, drained
  • 1 (28-oz) can tomato puree
  • 1 t. dried basil
  • 1/4 t. crushed red pepper
  • 1/2 t. salt
  • 1 lb. spaghetti
0/5 (0 Votes)

Grilled Pork Chops with Pineapple Salsa

Grilled Pork Chops with Pineapple Salsa

By

1. Dissolve sugar and salt in 2 cups hot water in a gallon-size zipper-lock plastic bag

  • For the chops:
  • Makes 4 servings
  • 3/4 cup lightly packed dark brown sugar
  • 1/2 cup kosher salt (or 1/4 cup table salt)
  • 10 medium garlic cloves, crushed
  • 4 bay leaves, crumbled
  • 8 whole cloves
  • 3 tablespoons whole peppercorns, crushed
  • 4 bone-in rub pork chops, each 1 inch thick (about 2 pounds total)
  • 2 tablespoons extra-virgin olive oil
  • Ground black pepper
  • Disposable aluminum roasting pan
  • For the pineapple salsa:
  • 1/4 small pineapple, peeled, cored and cut into 3/8-inch dice (about 1 1/4 cups)
  • 1 small barely ripe banana, peeled and cut into 3/8-inch dice
  • 1/2 cup seeded green grapes, halved or quartered
  • 1/2 firm avocado, peeled and cut into 3/8-inch dice
  • 4 teaspoons lime juice
  • 1 jalapeno chile, seeded and diced (See Note)
  • 1 teaspoon minced fresh oregano leaves (or 1/2 teaspoon dried oregano)
  • Salt
0/5 (0 Votes)

Four Sisters Carrot Cake

Four Sisters Carrot Cake

By

Sift dry ingredients, set aside

  • Topping:
  • 2 Cups All Purpose Flour
  • 2 teaspoons Baking Soda
  • 1/2 Teaspoon Salt
  • 2 teaspoons Cinnamon
  • 3 Eggs
  • 3/4 Cup Oil
  • 3/4 Cup Buttermilk
  • 1 - 8 oz. Crushed Pineapple (drained)
  • 2 Cups Grated Carrots
  • 3 oz. Coconut
  • 1 Cup Firmly packed Brown Sugard
  • 1 Cup Sugar
  • 2 teaspoons Vanilla
  • 2 Cups Chopped Nuts
  • 1 Cup Sugar
  • 1/2 teaspoon Baking Soda
  • 1/2 Cup Buttermilk
  • 1/2 Cup butter
  • 1 teaspoon Corn Syrup
  • 1 teaspoon Vanilla
0/5 (0 Votes)

Three-tier Red Velvet Cake

Three-tier Red Velvet Cake

By

For the cake: Take your first cake pan and draw round it twice onto parchment paper

  • For the cake:
  • Round cake pan
  • Small Tier 6in (15cm) x 3in (7.5cm) high
  • Medium Tier 9in (23cm) x 3in (7.5cm) high
  • Large Tier 12in (30cm) x 3in (7.5cm) high
  • Small Tier
  • 1 1/4 sticks/5oz/150g butter, softened
  • 3/4 cup/5oz/150g superfine sugar
  • 2 eggs
  • a few drops vanilla extract
  • small pinch salt
  • generous 1/2 cup/2 3/4oz/63g all-purpose flour
  • generous 1/2 cup/2 3/4oz/63g cake flour, sifted
  • 1/4 cup/1oz/25g unsweetened cocoa
  • 1 1/2 tsp/1/4 oz/7g baking powder
  • 1 tbsp red coloring
  • 1 lb/450g rolled fondant
  • 6 in/15cm cake board
  • Medium tier
  • 3 sticks/350g/12oz butter, softened
  • 1 3/4 cups/12oz/350g superfine sugar
  • 6 eggs
  • 1/2 tsp vanilla extract
  • small pinch salt
  • 1 1/4 cups/5oz/150g all-purpose flour
  • 1 1/3 cups/5oz/150g cake flour, sifted
  • 1/2 cup/2oz/50g unsweetened cocoa
  • 3 tsp/ 1/2oz/15g baking powder
  • scant 1/4 cup/2floz/50ml red coloring
  • 1 3/4 lb/800g rolled fondant
  • 9 in/23cm cake board
  • Large tier
  • 5 3/4 sticks/ 1 lb 7oz/650g butter, softened
  • 3 1/4 cups/1 lb 7oz/50g superfine sugar
  • 10 eggs
  • large pinch salt
  • 2 1/3 cups/10 1/2oz/288g all-purpose flour
  • 2 1/2 cups/10 1/2oz/288g cake flour, sifted
  • 3/4 cup/3oz/75g unsweetened cocoa
  • 2 tbsp plus 1 1/8 tsp/1 1/4oz/35g baking powder
  • scant 1/2 cup/3 1/2floz/100ml red coloring
  • 2 3/4 lb/1.25kg rolled fondant 12in/30cm
  • For the buttercream:
  • Small tier
  • 3/4 stick/3oz/80g butter, softened
  • 1 3/4 cups/7oz/200g confectioners' sugar
  • 2 tbsp/1oz/25g cream cheese
  • A few drops of vanilla extract
  • Medium tier
  • 2 1/4 sticks/9oz/250g butter, softened
  • 5 1/4 cups/1 lb 5oz/600g confectioners' sugar
  • generous 1/3 cup/2.6oz/75g cream cheese
  • A few drops of vanilla extract
  • Large tier
  • 3 1/2 sticks/14oz/400g butter, softened
  • 8 3/4 cups/2lb 2oz/1kg
  • confectioners' sugar
  • generous 1/2 cup/4 1/2oz/120g cream cheese
  • A few drops of vanilla extract
  • 1 1/3 cups/5oz/150g cake flour, sifted
  • 1/2 cup/2oz/50g unsweetened cocoa
  • 3 tsp/ 1/2oz/15g baking powder
  • scant 1/4 cup/2floz/50ml red coloring
  • 1 3/4 lb/800g rolled fondant
  • 9 in/23cm cake board
  • Large tier
  • 5 3/4 sticks/ 1 lb 7oz/650g butter, softened
  • 3 1/4 cups/1 lb 7oz/50g superfine sugar
  • 10 eggs
  • large pinch salt
  • 2 1/3 cups/10 1/2oz/288g all-purpose flour
  • 2 1/2 cups/10 1/2oz/288g cake flour, sifted
  • 3/4 cup/3oz/75g unsweetened cocoa
  • 2 tbsp plus 1 1/8 tsp/1 1/4oz/35g baking powder
  • scant 1/2 cup/3 1/2floz/100ml red coloring
  • 2 3/4 lb/1.25kg rolled fondant 12in/30cm
  • For the buttercream:
  • Small tier
  • 3/4 stick/3oz/80g butter, softened
  • 1 3/4 cups/7oz/200g confectioners' sugar
  • 2 tbsp/1oz/25g cream cheese
  • A few drops of vanilla extract
  • Medium tier
  • 2 1/4 sticks/9oz/250g butter, softened
  • 5 1/4 cups/1 lb 5oz/600g confectioners' sugar
  • generous 1/3 cup/2.6oz/75g cream cheese
  • A few drops of vanilla extract
  • Large tier
  • 3 1/2 sticks/14oz/400g butter, softened
  • 8 3/4 cups/2lb 2oz/1kg
  • confectioners' sugar
  • generous 1/2 cup/4 1/2oz/120g cream cheese
  • A few drops of vanilla extract
  • 1 1/3 cups/5oz/150g cake flour, sifted
  • 1/2 cup/2oz/50g unsweetened cocoa
  • 3 tsp/ 1/2oz/15g baking powder
  • scant 1/4 cup/2floz/50ml red coloring
  • 1 3/4 lb/800g rolled fondant
  • 9 in/23cm cake board
  • Large tier
  • 5 3/4 sticks/ 1 lb 7oz/650g butter, softened
  • 3 1/4 cups/1 lb 7oz/50g superfine sugar
  • 10 eggs
  • large pinch salt
  • 2 1/3 cups/10 1/2oz/288g all-purpose flour
  • 2 1/2 cups/10 1/2oz/288g cake flour, sifted
  • 3/4 cup/3oz/75g unsweetened cocoa
  • 2 tbsp plus 1 1/8 tsp/1 1/4oz/35g baking powder
  • scant 1/2 cup/3 1/2floz/100ml red coloring
  • 2 3/4 lb/1.25kg rolled fondant 12in/30cm
  • For the buttercream:
  • Small tier
  • 3/4 stick/3oz/80g butter, softened
  • 1 3/4 cups/7oz/200g confectioners' sugar
  • 2 tbsp/1oz/25g cream cheese
  • A few drops of vanilla extract
  • Medium tier
  • 2 1/4 sticks/9oz/250g butter, softened
  • 5 1/4 cups/1 lb 5oz/600g confectioners' sugar
  • generous 1/3 cup/2.6oz/75g cream cheese
  • A few drops of vanilla extract
  • Large tier
  • 3 1/2 sticks/14oz/400g butter, softened
  • 8 3/4 cups/2lb 2oz/1kg
  • confectioners' sugar
  • generous 1/2 cup/4 1/2oz/120g cream cheese
  • A few drops of vanilla extract
0/5 (0 Votes)