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Recipes
Cinnamon-Chocolate Fudge
By AprilAbrantes
Butter the bottom and sides of an 8 by 8-inch baking pan
- Butter, for greasing the pan
- 1 (14-ounce) can sweetened condensed milk
- 2 teaspoons ground cinnamon
- 1 teaspoon pure vanilla extract
- 1 pound (about 2 cups) bittersweet (60 percent cacao) chocolate chips (recommended: Ghiradelli) see Cook's Note
- 3 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature
- Kosher or flake salt, optional
The Only Pizza You'll Ever Want Again: Chicken, Sun Dried Tomato, Broccoli, Ricotta, Mozzarella and
By AprilAbrantes
Preheat oven to 500 degrees F
- Toppings:
- 1 (16-ounce) package pizza dough, brought to room temperature
- 2 teaspoons extra-virgin olive oil
- 2 tablespoons grated Parmigiano-Reggiano
- 1/3 pound broccoli from trimmed broccoli bin in produce section, 1/3 head
- 1 tablespoon extra-virgin olive oil, 1 turn of the pan
- 3 cloves cracked garlic
- 1/2 pound chicken breast cut for stir fry or chicken tenders
- Salt and freshly ground black pepper
- 1 cup part skim ricotta cheese
- 10 sun dried tomatoes in oil, drained and sliced
- 1 cup shredded mozzarella cheese, available on dairy aisle
- 12 to 15 leaves fresh basil, torn or stacked and thinly sliced
Olive Oil Muffins
By AprilAbrantes
Preheat the oven to 350 degrees F
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup sugar
- 4 large eggs
- 2 teaspoons orange zest
- 2 teaspoons lemon zest
- 2 tablespoons balsamic vinegar
- 2 tablespoons whole milk
- 3/4 cup extra-virgin olive oil
- 2/3 cup sliced almonds, toasted
- Powdered sugar, for sifting
Simply Delicious Strawberry Cake
By AprilAbrantes
Preheat oven to 350 degrees F
- 1 (18.25-ounce) box white cake mix
- 1 (3-ounce) box strawberry-flavored instant gelatin
- 1 (15-ounce) package frozen strawberries in syrup, thawed and pureed
- 4 large eggs
- 1/2 cup vegetable oil
- 1/4 cup water
- Strawberry cream cheese frosting, recipe follows
- Strawberry Cream Cheese Frosting
- 1/4 cup butter, softened
- 1 (8-ounce) package cream cheese, softened
- 1 (10-ounce) package frozen strawberries in syrup, thawed and pureed
- 1/2 teaspoon strawberry extract
- 7 cups confectioners' sugar
- Freshly sliced strawberries, for garnish, optional
Campanelle Pasta Salad with Tuna
By AprilAbrantes
Bring a large pot of salted water to a boil over high heat
- 1 pound campanelle pasta
- 1/4 cup extra-virgin olive oil, plus 1/4 cup
- 1 small or 1/2 medium red onion, chopped
- 2 cloves garlic, minced
- 1 (6-ounce) can Italian tuna in oil, such as Flott, drained
- 1 pint (2 cups) cherry tomatoes, halved
- 8 ounces frozen artichoke hearts, thawed and quartered
- 2 tablespoons capers, rinsed and drained
- 2 tablespoons chopped fresh thyme leaves
- 1/4 cup chopped fresh flat-leaf parsley
- Kosher salt and freshly ground black pepper
Pumpkin Gooey Butter Cakes
By AprilAbrantes
Preheat oven to 350 degrees F
- Cake:
- 1 (18 1/4-ounce) package yellow cake mix
- 1 egg
- 8 tablespoons butter, melted
- Filling:
- 1 (8-ounce) package cream cheese, softened
- 1 (15-ounce) can pumpkin
- 3 eggs
- 1 teaspoon vanilla
- 8 tablespoons butter, melted
- 1 (16-ounce) box powdered sugar
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
Mississippi Mud Cake
By AprilAbrantes
Preheat the oven to 350 degrees F
- Mississippi Mud Filling:
- Nonstick baking spray flour
- 3 cups sugar
- 1 cup butter, melted
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/4 cups unsweetened cocoa powder
- 1 1/2 cups whole buttermilk
- 1 1/2 cups boiling water
- Mississippi Mud Filling, recipe follows
- Chocolate Cream Cheese Frosting, recipe follows
- 1 1/2 cups miniature marshmallows, for garnish
- 3/4 cup chopped toasted pecans, for garnish
- 1/4 cup special dark fudge sauce, for garnish
- 1 (8-ounce) container frozen nondairy whipped topping, thawed
- 1 (7-ounce) jar marshmallow creme
- 4 ounces cream cheese, softened
- 1 cup toasted and chopped pecans
- Chocolate Cream Cheese Frosting:
- 1 cup butter, softened
- 1 (8-ounce) package cream cheese, softened
- 1 (9.7-ounce) box bittersweet chocolate, melted and cooled
- 6 cups confectioners' sugar
- 1 teaspoon vanilla extract
Chicken Noodle Soup with Dill
By AprilAbrantes
PREPARATION Bring broth to a boil in a Dutch oven
- 10 cups reduced-sodium chicken broth
- 3 medium carrots, diced
- 1 large stalk celery, diced
- 3 tablespoons minced fresh ginger
- 6 cloves garlic, minced
- 4 ounces whole-wheat egg noodles, (3 cups)
- 4 cups shredded cooked skinless chicken breast, (about 1 pound; see Tip)
- 3 tablespoons chopped fresh dill
- 1 tablespoon lemon juice, or to taste
Ginger-Poached Pears with Ice Cream and Blueberries
By AprilAbrantes
In a saucepan, bring the water, ginger, sugar, and lemon zest to a boil over medium-high heat
- 1 cup water
- 1 one-inch piece fresh ginger, sliced
- 2 tablespoons sugar
- 1 lemon zested
- 2 firm pears, such as Bosc or Anjou, peeled, cut into thin wedges, cut core away as you work
- 1 pint French vanilla bean ice cream
- Ground cinnamon, for garnish
- 1 cup fresh blueberries
Fleur de Sel Caramels
By AprilAbrantes
Prep the pan. Line an 8-inch-square baking pan with parchment paper, allowing it to drape over 2 sides, then bru...
- Vegetable oil
- 1 1/2 cups sugar
- 1/4 cup light corn syrup
- 1 cup heavy cream
- 5 tablespoons unsalted butter
- 1 teaspoon fine fleur de sel, plus extra for sprinkling
- 1/2 teaspoon pure vanilla extract