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Recipes
Lemon Pannacotta with Lemon Marmalade
By kmad
For marmalade: Using a knife, cut peel and white pith, end to end, from lemons
- Marmalade:
- 3 large lemons
- 3/4 cup sugar
- Panna Cotta:
- 1 cup whole milk, divided
- 2 teaspoons unflavored gelatin
- 2 1/2 cups heavy whipping cream
- 1/2 cup sugar
- Peel from 1 lemon (removed with a vegetable peeler)
- 1 vanilla bean, split lengthwise
Kimber's Famous No Fail Sugar Cookies
By kmad
These cookies hold their shape and can be decorated once cooled
- 6 Cups Flour
- 3 Teaspoons Baking Powder
- 2 Cups Unsalted Butter
- 2 Cups Sugar
- 2 Eggs
- 2 Teaspoons Vanilla Extract
- 1 Teaspoon Salt
Sriracha Lime Chicken in a Skillet
By kmad
Wash and pat chicken dry. Season with salt & pepper
- 6 boneless Pasture raised chicken thighs (to find pasture raised chickens near you go here)
- Pink Himalayan Salt (AVOID TABLE SALT!!!)
- Coarse Ground Organic Black Pepper
- 1/4 cup organic extra virgin olive oil
- juice of 1 organic lime, and 1 sliced lime
- 1/2 large organic onion, sliced
- 1 tablespoon sriracha (or favorite "spicy stuff")
- Organic Cilantro for garnish
Rolled Chocolate Sponge Cake
By kmad
Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven
- Whipped Cream:
- 1/4 cup (50 grams) plus 2 tablespoons (28 grams) granulated white sugar
- 6 large eggs, separated
- 1/2 teaspoon pure vanilla extract
- 4 ounces (112 grams) bittersweet or semisweet chocolate, chopped in small pieces
- 3/4 teaspoon cream of tartar
- 1 cup (240 ml) heavy whipping cream
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon (15 grams) granulated white sugar
Bittersweet Chocolate Mousse
By kmad
For a simple garnish, shave chocolate from the side of a chocolate bar with a vegetable peeler
- 4 large egg yolks
- 1/4 cup sugar
- Pinch of salt
- 2 tablespoons unsweetened cocoa powder
- 2 ounces bittersweet chocolate
- 3/4 cup heavy cream
Chocolate Anise Cookies with Dried Cherries
By kmad
Pre-heat oven to 350 degrees
- 1/2 cup Ghirardelli® Semi-Sweet Chocolate Chips, for melting into the dough
- 2 tablespoons unsalted butter at room temperature
- 1/2 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup light brown sugar, firmly packed
- 1 teaspoon whole anise seeds
- 1 large egg, at room temperature
- 1 teaspoon instant coffee granules
- 1/2 teaspoon hot tap water
- 1/2 cup Ghirardelli® Semi-Sweet Chocolate Chips, for stirring into the dough
- 1/3 cup dried sour cherries
- 1/3 cup granulated sugar
- 3/4 cup confectioners sugar
Peanut Butter Fudge
By kmad
Another chocolate and peanut butter combo that I can’t resist
- 3 cups sugar
- 3/4 cup margarine (I like Parkay)
- 2/3 cup evaporated milk
- 1 tsp vanilla
- 6 oz package semi sweet chocolate pieces
- 7 oz. jar Marshmallow Creme (I like Kraft)
- 1/2 cup peanut butter (I like Jif)
New York Style Cheesecake
By kmad
This recipe for New York-style cheesecake, adapted from "Martha Stewart's Baking Handbook," makes a smooth and cr...
- 10 Inch Spring Form Pan
- 6 tablespoons unsalted butter, room temperature, plus more for pans
- One 9-ounce package chocolate wafer cookies, finely crushed (about 2 cups)
- 2 1/4 cups sugar
- 3 tablespoons sugar
- 3 pounds (six 8-ounce packages) cream cheese, room temperature
- 1/2 cup all-purpose flour
- 1 cup sour cream, room temperature
- 1 1/2 teaspoons pure vanilla extract
- 5 large eggs
Cappuccino Brownies
By kmad
The white chocolate ganache mimics the steamed-milk foam on the top of a cappuccino
- Brownies:
- Nonstick vegetable oil spray
- 1/2 cup (1 stick) unsalted butter, diced
- 3 ounces unsweetened chocolate, chopped
- 1 1/2 cups sugar
- 3 large eggs
- 1 tablespoon instant espresso powder
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 3/4 cup all purpose flour
- White Chocolate Ganache:
- 6 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
- 5 tablespoons heavy whipping cream
- 1/4 teaspoon ground cinnamon
Salted-Caramel Six-Layer Chocolate Cake
By kmad
It sounds a little nitpicky, but the caramel should reach exactly 238 degrees
- 4 large eggs
- 1 1/2 cups low-fat buttermilk
- 1/2 cup plus 2 tablespoons safflower oil
- 2 teaspoons pure vanilla extract
- For the Caramel
- 4 cups granulated sugar
- 1/4 cup light corn syrup
- 2 cups heavy cream
- Coarse salt
- 2 sticks cold unsalted butter, cut into tablespoons
- For the Frosting
- 1/4 cup plus 2 tablespoons Dutch-process cocoa powder
- 2 sticks unsalted butter, room temperature
- 1/2 cup confectioners' sugar
- Coarse salt
- 1 pound semisweet chocolate, chopped, melted, and cooled
- Garnish: flaked sea salt, such as Maldon