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Recipes
Christmas Cannoli Cake
By kmad
Sweet cannoli cake! Sponge cake rolled with sweet ricotta filling will be the hit at any Christmas party
- SPONGE CAKE ROLL:
- 4 large eggs, room temperature
- 2 ⁄3 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 ⁄3 cup flour
- 1 tablespoon orange zest, freshly grated
- Confectioners’ sugar for dusting
- CANNOLI FILLING:
- 1 (16-ounces) tub 73% or 75% moisture ricotta cheese
- 3 tablespoons orange liqueur (such as Grand Marnier, Triple Sec or Strega)
- 1 ⁄4 cup granulated sugar
- 1 ⁄2 cup heavy (whipping) cream
- 1 ⁄2 cup mixed candied fruit, coarsely chopped
- 1 1⁄2 ounces dark or bittersweet chocolate, coarsely grated
- Decoration: sweetened whipped cream, melted chocolate and chopped mixed candied fruit.
Chocolate-Peanut Butter Ganache Heart Cakes
By kmad
For a chocolaty crust on the cakes, grease the mold and dust with cocoa before pouring in the batter
- 5 oz. bittersweet chocolate, finely chopped
- 1/3 cup plus 2 Tbs. creamy peanut butter
- 1 Tbs. heavy cream
- 1 Tbs. unsalted butter
- 2 whole eggs plus 1 egg yolk
- 1/4 cup sugar
- 1 tsp. vanilla extract
- 1/8 tsp. salt
- 1 Tbs. all-purpose flour
- Whipped cream or vanilla ice cream for serving
Basic Red Sauce
By kmad
Tomato paste, red onion, and fresh basil add a hint of sweetness to this quick-cooking marinara
- 1/4 cup extra-virgin olive oil
- 1/2 small red onion, finely chopped
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 can (28 ounces) peeled plum tomatoes with juice, pureed
- 12 basil leaves, torn
- 1/4 teaspoon dried oregano
- Pinch of crushed red-pepper flakes (optional)
- Coarse salt and freshly ground pepper
Chocolate Walnut Kentucky Bourbon Pie
By kmad
1. Cover pie shell with plastic wrap and refrigerate 40 minutes, then freeze 20 minutes
- 1 (9-inch) unbaked pie shell
- 3 ounces bittersweet chocolate, chopped fine
- 8 tablespoons (1 stick) unsalted butter, cut into 8 pieces
- 3 tablespoons bourbon
- 3/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 2 large eggs plus 1 yolk, lightly beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups walnuts, toasted and chopped
Rustic Pesto Tart
By kmad
Preheat oven to 400°F. Coat a large baking sheet with cooking spray
- 1 pound prepared whole-wheat pizza dough (see Tip)
- 1/4 cup prepared pesto
- 6 tablespoons dried cranberries
- 1/2 cup shredded fontina or Swiss cheese
Chocolate Rolled Cookies
By kmad
This is a great recipe to make rolled chocolate cookies
- 1 cup unsalted butter
- 2/3 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 2 Tbsp extra-strong coffee or chocolate liqueur
- 1/2 cup cocoa powder
- 3 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
Simple Swirl Roses
By kmad
If you want to add leaves, use a #65 tip to attach them after the rose has dried
- To make these you need:
- #13 star tip {14-16 will work also)
- stiff royal icing
- boo boo stick or toothpick
- wax or parchment paper taped to a cookie sheet
- #65 leaf tip {optional}
Salmon & Cucumber Boat
By kmad
Lox isn't just for bagels: Pair it with cukes and fiber-rich pumpernickel to get heart-helping omega-3 fatty acids ...
- 1 large orange
- 6 ounces smoked salmon, cut into 1/2-inch squares
- 1 large tomato (about 1/4 pound), diced
- 2 green onions, thinly sliced
- 2 tablespoons chopped fresh basil
- 1 tablespoon olive oil
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 8 kirby (or Persian) cucumbers, peeled, halved lengthwise and seeded
- 1 1/4 cup reduced-fat sour cream
- 4 slices pumpernickel (or whole-wheat pitas)
York Peppermint Patty Brownies
By kmad
1. Heat oven to 350°F.(325°F
- 24 small (1-1/2 inch) YORK Peppermint Patties
- 1-1/2 cups (3 sticks) butter or margarine, melted
- 3 cups sugar
- 1 tablespoon vanilla extract
- 5 eggs
- 2 cups all-purpose flour
- 1 cup HERSHEY'S Cocoa
- 1 teaspoon baking powder
- 1 teaspoon salt
Brie and Cranberry Tartlets
By kmad
Makes 45 tartlets Preheat oven to 350°
- 3 (1.9-ounce) packages miniature phyllo pastry shells (45 shells)*
- 1 cup whole-berry cranberry sauce
- 1 tablespoon orange zest
- 1 (8-ounce) wheel of Brie, rind removed