Ivybliss' profile page
Recipes
Devil's Food Cake
By ivybliss
Adjust the oven rack to the center of the oven and preheat the oven to 350 degrees
- For the cake:
- 9 tablespoons unsweetened cocoa powder
- 1 1/2 cups cake flour (not self-rising)
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 4 ounces (1 stick) unsalted butter, at room temperature
- 1 1/2 cups granulated sugar
- 2 large eggs, at room temperature
- 1/2 cup strong coffee (or water)
- 1/2 cup whole or low-fat milk
- For the ganache frosting:
- 10 ounces bittersweet or semisweet chocolate, coarsely chopped
- 1/2 cup water (or cream)
- 3/4 cup (1 1/2 sticks) unsalted butter
- 8 oz Sour Cream
- 1/2 cup chocolate chip cookies
- 1 package chocolate pudding mix
Chocolate Chip Scones with Peanut Butter Glaze
By ivybliss
for the chocolate chip scones: Preheat oven to 425°
- for the chocolate chip scones:
- 2 c. all-purpose flour
- 1/3 c. packed brown sugar
- 2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. kosher salt
- 1/2 c. cold, unsalted butter, cut into 1/2" pieces
- 3/4 c. semi-sweet chocolate chips (I like Guittard brand.)
- 1/2 c. buttermilk (Use buttermilk only, do not substitute.)
- 1 large egg, lightly beaten
- 1 tsp. vanilla
- 1 T. milk
- for the peanut butter glaze:
- 3/4 c. sifted powdered sugar
- 2 T. milk
- 2 T. creamy peanut butter
- 1/2 tsp. vanilla extract
Ginger-Pear Preserves
By ivybliss
PREPARE boiling water canner
- 5-1/2 cups finely chopped cored peeled pears (about 8 medium)
- Grated zest and juice of 3 limes
- 2-1/3 cups granulated sugar
- 1 Tbsp freshly grated gingerroot
- 7 (8 oz) half pint glass preserving jars with lids and bands
Lavendar-Infused Strawberry Jam
By ivybliss
Serving Suggestion: Make a typical Crème Brule recipe but in the bottom of each ramekin, place a tablespoon of the...
- 1-1/2 cups sugar
- 5 Tbsp Ball® RealFruit™ Instant Pectin
- 4 cups crushed strawberries (about 4 1-lb containers)
- 1 tsp minced culinary lavender*
- 1/2 Tbsp finely grated lemon zest
- 5 Plastic Ball® (8 oz) Freezer Jars
New York Style Cheesecake
By ivybliss
Preheat oven to 350 degrees F
- Crust:
- 1/4 cup unsalted butter, melted
- 1-1/2 cups graham cracker crumbs
- Filling:
- 1-1/2 cups granulated sugar
- 4 eight ounce packages cream cheese, softened
- 1/2 cup heavy cream
- 4 eggs
- 1/4 cup all-purpose flour
- 1 cup sour cream
- 1 tsp vanilla
Homemade Sprinkles
By ivybliss
For real...homemade SPRINKLES!
- Optional:
- 1 cup powder sugar
- 1 – 3 tablespoons milk (depending on whether you want a thicker or runnier consistency; I prefer a thicker consistency for these, roughly the same as butter cream frosting)
- 1 tablespoon light corn syrup
- Food coloring of choice (I would add 1 to 2 drops per cup of powder sugar, and I highly recommend gel based)
- Flavored extracts (about 1/4 teaspoon of extract per cup of icing)
Marbled Pumpkin Cheesecake
By ivybliss
Preheat oven to 350 degrees F (175 degrees C)
- Crust:
- 1 1/2 cups crushed gingersnap cookies
- 1/2 cup finely chopped pecans
- 1/3 cup butter, melted
- Cheesecake:
- 2 (8 ounce) packages cream cheese,
- softened
- 3/4 cup white sugar, divided
- 1 teaspoon vanilla extract
- 3 eggs
- 1 cup canned pumpkin
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Coconut Cream Cake With Mascarpone Frosting
By ivybliss
To prepare the cream filling: In a medium saucepan, combine the milk and coconut and heat over high heat until the ...
- For the cream filling:
- White Cake
- 1 1/2 cups whole milk
- 1 cup sweetened flaked coconut
- 1/3 cup granulated sugar
- 3 tablespoons cornstarch
- 4 large egg yolks
- 1 tablespoon rum, if desired
- 1 teaspoon unsalted butter
- For the mascarpone frosting:
- 8 ounces mascarpone
- 4 ounces cream cheese
- 4 ounces unsalted butter, softened
- 1 box confectioners’ sugar
- 1 teaspoon vanilla extract
- 2 About 2 cups sweetened flake coconut
Chunky Guacamole
By ivybliss
Halve one of the avocados, remove the pit, and scoop the flesh into a medium bowl
- 3 medium, ripe avocados
- 2 tablespoons minced onion
- 1 medium garlic clove, minced or pressed through a garlic press
- 1 small jalapeno chile, stemmed, seeded, and minced
- 1/4 cup minced fresh cilantro leaves
- Salt
- 1/2 teaspoon ground cumin
- 2 tablespoons juice from one lime.
Peanut Butter and Jelly Muffins
By ivybliss
Preheat the oven to 350 degrees
- 2 cups all-purpose flour
- 1/4 cup packed light brown sugar
- 2 tablespoons baking powder
- 1/2 teaspoon salt
- 1/2 cup plus 1 teaspoon creamy peanut butter
- 1 cup buttermilk
- 1 egg, lightly beaten
- 3 tablespoons butter, melted
- 1/4 cup thick jam, such as seedless raspberry
- 1/3 cup peanuts
- 1 teaspoon honey
- 1 tablespoon brown sugar
- 1 stick butter at room temperature
- 1 tablespoon of your favorite berry preserves