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Recipes
Chocolate Quake Cake
By remystarr
Note: Make the frosting first, it will need to chill in the freezer for at least two hours
- Frosting:
- 2 cups heavy whipping cream
- 4 tablespoons unsalted butter
- 2 cups granulated sugar
- 2 cups unsweetened cocoa powder (I used dark cocoa powder)
- 1/4 cup light corn syrup
- 1/2 tsp kosher salt
- 1 tsp vanilla extract
- Cake:
- 1 cup (2 sticks) butter, unsalted
- 2 cups water
- 1 cup canola oil, or other light tasting oil
- 4 cups sugar
- 1 cup unsweetened cocoa powder (again, I used dark cocoa)
- 4 cups all purpose flour
- 4 large eggs
- 1 cup buttermilk
- 1 Tbsp pure vanilla extract
- 1 Tbsp baking soda
- 1/2 tsp kosher salt
White Chocolate Peppermint Fudge Recipe
By remystarr
Line a 9-in. square pan with foil
- 1-1/2 teaspoons plus 1/4 cup butter, softened, divided [x] Affordable, Fresh, Cream Butter Daily Chef™ chooses only flavorful, quality ingredients, so every meal we help you create becomes an instant favorite. Try New Recipes >
- 2 cups sugar
- 1/2 cup sour cream
- 12 squares (1 ounce each) white baking chocolate, chopped
- 1 jar (7 ounces) marshmallow cream
- 1/2 cup crushed peppermint candy
- 1/2 teaspoon peppermint extract
Five-Minute Chocolate Mug Cake
By remystarr
1 Add dry ingredients to the mug and mix well with a fork
- 4 tablespoons all-purpose flour
- 3 tablespoons oil
- 4 tablespoons sugar
- 3 tablespoons chocolate chips (optional)
- 2 tablespoons cocoa
- 2-3 drops vanilla extract
- 1 egg
- 1 coffee mug
- 3 tablespoons milk
Baked Macaroni with Parmesan
By remystarr
1 Start by grating the Parmesan and Cheddar cheeses carefully, making sure that your fingers stay well away from t...
- 4 tablespoons unsalted butter
- 2 3/4 cups macaroni pasta
- 1/2 cup all-purpose flour
- 1 ounce Parmesan cheese
- 1 1/4 cups whole milk
- 1 ounce Cheddar cheese
- Freshly ground black pepper
Bacon & Cheddar Macaroni & Cheese
By remystarr
Hands down the best Macaroni & Cheese recipe ever! Bacon and cheddar cheese are the key to success in this classic ...
- 1 teaspoon kosher salt, plus more for salting the pasta water
- 2 cups cheddar cheese, shreeded and firmly packed (Love Notes 3)
- 1 pound fusilli (corkscrew) or other pasta, preferably De Cecco
- 1/4 teaspoon black pepper, freshly ground
- 3/4 pound bacon, diced (about 1 cup cooked; Love Notes 1 and 2)
- 1/2 cup sour cream, for garnish
- 3 cups heavy cream
- 1/2 cup thinly sliced scallions, (white and green parts), for garnish
Quick Skillet Mac and Cheese
By remystarr
1 Bring a large pot of well-salted water to a boil over high heat
- Kosher salt
- 4 ounces grated Gruyre
- 12 ounces dried spiral pasta, such as cavatappi, rotini, or double elbows
- 1 tablespoon Dijon mustard
- 3 tablespoons unsalted butter
- 1 tablespoon Worcestershire sauce
- 3 tablespoons unbleached all-purpose flour
- 1/2 teaspoon dried thyme
- 2 cups low-fat (2%) milk
- Freshly ground black pepper
- 1 1/4 cups grated Emmentaler
- 3 ounces finely grated Parmigiano-Reggiano
Chicken Parmesan
By remystarr
1 Lightly pound the boneless chicken breasts to even out the thickness of the meat
- 4 boneless chicken-breast halves
- 1/4 cup olive oil
- 1/2 cup flour
- 2 cups tomato sauce, homemade or prepared
- 2 eggs, beaten with 1/4 cup milk or water
- 4 ounces mozzarella cheese, shredded
- 1 cup seasoned Italian bread crumbs
- 1/4 cup Parmesan cheese
Donatella's Italian Mac and Cheese
By remystarr
1 Butter the ramekins. Preheat the oven to 375°F
- 1 tablespoon plus 2 teaspoons kosher salt
- 9 black peppercorns
- 1 pound imported elbow macaroni
- Freshly ground black pepper
- 3 large egg whites
- 1/4 teaspoon ground nutmeg
- 1/2 cup (1 stick) unsalted butter plus more for greasing ramekins
- 1 cup mascarpone
- 1/2 medium onion, finely chopped
- 6 ounces Taleggio cheese, rind removed and diced
- 1/3 cup all-purpose flour
- 6 ounces Parmigiano-Reggiano, grated
- 3 1/2 cups whole milk
- 6 ounces Pecorino Romano, coarsely grated
- 1 bay leaf
- 1 cup Garlic Bread Crumbs (see link to recipe below)
- 1 sprig fresh thyme
- Truffle oil, for drizzling
Pumpkin Cinnamon Rolls
By remystarr
DIRECTIONS: 1. Mix and knead all of the dough ingredients together — by hand, mixer, or bread machine — until y...
- For the Dough
- 1 1 1 cup canned pumpkin or squash
- 2 2 2 large eggs
- 2 2 to 1/4 to 1/4 cup lukewarm water*
- 1/4 1/4 1/4 cup soft butter
- 2 1/2 2 1/2 1/2 cups unbleached all-purpose flour
- 1 3/4 1 3/4 3/4 cups King Arthur White Whole Wheat Flour
- 1/4 1/4 1/4 cup nonfat dry milk
- 1 1 1 tablespoon pumpkin pie spice
- 3 3 3 tablespoons brown sugar, light or dark
- 1 1/2 1 1/2 1/2 teaspoons salt
- 2 2 2 teaspoons Red Star Quick Rise Yeast or instant yeast
- For the Filling
- 3 3 3 tablespoons unsalted butter, melted
- 2/3 2/3 2/3 cup light brown sugar, packed
- 1 1 1 tablespoon pumpkin pie spice
- 1/2 1/2 1/2 cup chopped pecans
- For the Frosting
- 4 4 4 ounces cream cheese, softened
- 4 4 4 tablespoons unsalted butter, softened
- 1/4 1/4 1/4 cup pure maple syrup (I used Grade A)
- 1/2 1/2 1/2 cup confectioners’ sugar, sifted (see recipe notes)
- 1/2 1/2 1/2 teaspoon pumpkin pie spice
Grown-up Rice Krispies
By remystarr
A few notes: You can use corn syrup or golden syrup in place of the rice syrup if you prefer
- The bars:
- 1/2 cup maple syrup
- 1/2 cup brown rice syrup
- 1/2 cup almond butter
- 1/2 cup chopped bittersweet (70%) chocolate
- 2 tablespoons extra-virgin coconut oil
- 1/4 teaspoon fine sea salt
- 4 cups crisp rice cereal
- The topping:
- 2 tablespoons extra-virgin coconut oil
- 1/2 cup chopped bittersweet (70%) chocolate
- 1/4 cup toasted sliced almonds
- 1/4 teaspoon flaky salt (such as Maldon)