Kmad's profile page
Recipes
Lemon Tiramisu
By kmad
Mix together the lemon juice and brandy
- 4 tablespoons brandy or 4 tablespoons white rum
- juice and zest of 2 lemons
- 4 T sugar , divided
- 1 (9 ounce) packet sponge cake fingers (or more)
- 16 oz mascarpone cheese
- 1/4 c homemade lemon curd
- 2 large eggs , separated
- 150 ml cream
Rainbow Cake in Jar
By kmad
Preheat oven to 350 degrees
- 1 box white cake mix made according to package instructions
- Neon food coloring in pink, yellow, green, turquoise, and purple
- 3 one-pint canning jars
- 1 can vanilla frosting
- Rainbow sprinkles
Pumpkin Cupcakes
By kmad
Heat oven to 350°F. Mix flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt until combined
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 1/8 teaspoon ground ginger
- 1/8 teaspoon nutmeg
- 1/8 teaspoon salt
- 1/4 cup granulated sugar
- 2 tablespoons butter, softened
- 1 egg white
- 1/4 cup canned pumpkin puree
- 2 tablespoons skim milk
- 1 teaspoon vanilla extract, divided
- 8 mini muffin liners
- 2 tablespoons lowfat cream cheese, at room temperature
- 2 teaspoon trans-fat-free margarine
- 2 tablespoons confectioners’ sugar
- 2 tablespoons nonfat plain yogurt
- Grated zest of 1 lemon
Oven-Baked Shoestring Fries
By kmad
Using a mandoline to cut the potatoes into ultra-thin shapes (or "shoestrings") is quick and easy
- 2 russet potatoes (about 1 1/2 pounds), peeled
- 3 tablespoons olive oil, plus more for baking sheets
- Coarse salt and freshly ground pepper
Ile Flottante with Caramel
By kmad
The airy meringue in this "floating island" is topped with a silky creme anglaise and a drizzling of sticky-sweet...
- For the meringue:
- Safflower oil, for pan
- 9 large egg whites, room temperature (reserve 4 yolks for making creme anglaise)
- 1 teaspoon cream of tartar
- Coarse salt
- 1 cup plus 2 tablespoons superfine sugar
- 2 teaspoons pure vanilla extract
- For the creme anglaise: (makes about 1 1/2 cups)
- 1 1/4 cups whole milk
- 3/4 cup heavy cream
- 1/2 vanilla bean, split lengthwise
- 4 large egg yolks
- 3 tablespoons granulated sugar
- Coarse salt
- For the caramel:
- 1 cup granulated sugar
- 1/2 cup plus 3 tablespoons water
Cupcake Pops and Bites
By kmad
Cute, teeny chocolate-dipped cupcakes that are as much fun to make as they are to eat
- 9 -by-13-inch Chocolate Cake for Cupcake Pops
- 2 cups Cream Cheese Buttercream Frosting
- 1 package chocolate coating bark
- 1 package white coating bark or pink candy melts
- Sprinkles, for garnish
- Candy-coated chocolates, such as M&M's, for garnish
Peanut Butter Surprises
By kmad
These chewy cookies are best eaten when they are fresh from the oven, while the chocolate center is still warm
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup packed light-brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup smooth peanut butter
- 1 cup roughly chopped, roasted, salted peanuts, plus 48 halves for pressing into tops
- 10 ounces semisweet chocolate, cut into 1-inch chunks
Pumpkin Cream Caramel
By kmad
1. Preheat oven to 325 degree F
- 1-1/3 cups sugar
- 6 eggs, beaten
- 1-1/2 cups canned pumpkin
- 2 5-ounce cans (1-1/3 cups) evaporated milk
- 1/2 cup sugar
- 2 teaspoons pumpkin pie spice
- 2 teaspoons finely shredded orange peel
- 2 teaspoons vanilla
- Pomegranate seeds (optional)
Broccoli, Ham & Cheese Quiche
By kmad
Preheat oven to 375°F. Generously coat a 9-inch springform pan with cooking spray
- 16 ounces precooked shredded potatoes or frozen hash browns (thawed)
- 1 3/4 cups liquid egg substitute, such as Egg Beaters, divided
- 2 tablespoons all-purpose flour
- 1 tablespoon canola oil or extra-virgin olive oil
- 1/4 teaspoon salt
- 2 cups finely chopped broccoli florets
- 1 cup shredded extra-sharp Cheddar cheese
- 3/4 cup finely diced smoked ham
- 3/4 cup reduced-fat sour cream
- 1/4 cup minced fresh chives
- 1/8 teaspoon freshly ground pepper
Coconut Cod
By kmad
Preheat the oven to 400 degrees F
- 1 (13.5-ounce) can coconut milk
- 2 tablespoons fresh lime juice
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 4 (6-ounce) cod fillets
- 1 jalapeno, stemmed and thinly sliced lengthwise