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Recipes
Ricotta & Cream cheese Cheesecake
By scarlethawthorne
A cheesecake is not a thing to rush, and this patience applies to the time out of the oven, too
- 2 15-oz. containers whole-milk ricotta
- 1 cup sugar
- 2 8-oz. pkgs cream cheese, room temperature, cubed
- 2 large eggs
- 2 Tbsp. salt-free matzo meal
- 1 Tbsp. fresh lemon juice
- 2 1/2 tsp. lemon zest
- 2 tsp. vanilla extract
- 1/8 tsp. kosher salt
Big Apple
By scarlethawthorne
“Good apple pies are a considerable part of our domestic happiness
- For the filling:
- For the pastry dough:<--store bought is fine too
- 2 1/4 cups all-purpose flour
- 3 ounces granulated sugar
- 1 1/8 teaspoon Salt
- 2 1/4 sticks unsalted butter; cold
- 6 tablespoons ice water
- 4 1/2 pounds Gala Apples, fresh
- 3/4 cup brown sugar, firmly packed
- 1/3 cup granulated sugar
- 3 tablespoons whole butter; cut up into pieces
- 3 tablespoons all-purpose flour
- 1 1/2 tablespoon fresh lemon juice
- 1 1/2 teaspoon cinnamon
- 1/3 teaspoon vanilla bean paste
- 1 1/2 ounce Brandy (do not skip this step its so decadent)
- For the topping:
- 3 ounces light brown sugar
- 3/4 ounce Brandy
- 3/4 cup pecans; chopped fine
- 1/3 cup walnuts; chopped fine
- 1 egg white
- For the toffee
- Toffee is just equal parts butter, sugar with a pinch of sea salt. I use dark brown sugar but Muscovado, Demerara, & Turbinado would be delicious too. Raw sugar may not liquefy like white sugar but I like the idea of a little crunch to it.
Biscuit Cinnabon Rolls
By scarlethawthorne
Cinnabon rolls are a delicacy for sure but can you make them from home? This is pretty close
- 1 can refrigerated biscuit dough
- 1 can vanilla or cream cheese frosting
- 8 tablespoons salted butter, at room temperature, divided
- 2 tablespoons flour
- 1 tablespoon cinnamon or pumpkin pie spice
- 4 tablespoons brown sugar
- 4 tablespoons chopped nuts, if you like
Chipotle Beef/Chicken Marinade
By scarlethawthorne
My family liked but didn't love Mexican food until I brought this marinade into their world
- 1 can chipotle peppers in Adobo sauce
- 1 tsp black pepper
- 2 tsp cumin powder (a perfect complement to any Mexican dish)
- 2 tbsp oregano
- 3 tsp garlic flakes
- 2 tsp salt
- 1/3 cup dried onion
- 3/4 cup oil
Sweet Tart
By scarlethawthorne
This tart slices best when chilled in the refrigerator overnight, so plan ahead! Use fresh or frozen berries
- Tart crust:
- You will need a 9 x 2.5-inch spring-form pan for this recipe.
- 1 cup salted butter or margarine, softened
- 6 oz. cream cheese, softened
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- Berry pie filling:
- 6-7 1/2 cups fresh berries or frozen berries thawed and patted dry.
- 1 cup granulated sugar
- 1/4 cup plus 2 tbsp. cornstarch
- lemon juice to taste
Sexy Momofuku layer cake
By scarlethawthorne
There are few things more enticing, let alone more impressive, than the Opera cake and the 12 layer mocha cake
- FILLINGS
- ROUX BUTTERCREAM (Used plain, flavored with extracts or a base for fruit or chocolate buttercream)
- 3/4 3/4 3/4 cup all-purpose flour
- 3 3 3 cups milk
- 1-1/2 1-1/2 1-1/2 cups shortening
- 2-1/4 2-1/4 2-1/4 cups white sugar
- 1-1/2 1-1/2 1-1/2 cups butter, softened
- 2 2 2 tablespoons flavoring extract
- pinch pinch of sea salt
- 2 to tbsp fruit puree, cocoa powder, heavy whipping cream, fruit juice or whole milk to thin if needed.
- CRISPY MERINGUE LAYERS
- 3 3 3 large egg whites, at room temperature
- 1/8 1/8 1/8 teaspoon cream of tartar
- 3/4 3/4 3/4 cup granulated sugar
- Optional: flavoring powder
Pumpkin King
By scarlethawthorne
When Thanksgiving comes around all I want to do is skip to the pie!
- For the double crust
- 1 (9-inch) homemade pie crust or 1/2 (15-ounce) package refrigerated pie crust
- 1 cup crushed gingersnap cookies (about 40 cookies)
- 1/2 cup finely chopped toasted pecans
- 1/4 cup powdered sugar
- 2 tablespoons butter, melted
- Maple Pecan Topping: Optional (I chop up and throw into gingersnap mix or decorate the top of the pie with this. Most times they are eaten by everyone and gone by the time dinner arrives)
- 2 cup pecans
- 1 egg white
- 1/2 cup brown sugar (light or dark)
- 2 tablespoons maple syrup
- pinch of sea salt
- For the pie
- 1 (15-ounce) can pure pumpkin or sweet potato puree
- 1 (14-ounce) can sweetened condensed milk
- 2 large eggs, lightly beaten
- 1/2 cup reduced-fat sour cream
- 1 1/2 teaspoons pumpkin pie spice
- For the meringue
- 4 large egg whites, room temperature
- 1 teaspoon maple flavoring
- 1/2 teaspoon cream of tartar
- 1/2 cup sugar
Corn and black bean salsa
By scarlethawthorne
This is the perfect filler for fajitas and burritos
- Black beans
- Cilantro
- Yellow and white corn
- Rotel diced tomatoes and green chilies
- 1/4 fresh chopped white onion
- 1 fresh lime
- salt and pepper to taste
- cumin to taste
Cream cheese crepes
By scarlethawthorne
These are thin and cook well in a ceramic pan
- 2 oz cream cheese
- 2 eggs
- 1 packet stevia (or any) sweetener
- 1/2 teaspoon cinnamon
- (Delicious fruit is not allowed in the induction phase /kicks strawberry)
Lime Cilantro Rice
By scarlethawthorne
What a light and refreshing addition to your burrito or fajita
- 1 tablespoon butter
- 2/3 cup long grain white rice
- 1 freshly squeezed lime
- 1/2 teaspoon salt
- 2 teaspoons finely chopped cilantro
- 1 cup water