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Recipes
Velvet Cocoa Cake with Instant Buttercream
By Jackie618
Recipe from Martha Stewart To make decorative icing lines, gently drag the rounded end of a butter knife up the ...
- FOR THE CAKE
- 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature, plus more for pans
- 2 1/2 cups all-purpose flour, plus more for pans
- 3/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1 cup light-brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups buttermilk
- FOR THE BUTTERCREAM
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 jars (7.5 ounces each) marshmallow cream
- 2/3 cup cocoa powder
- 2/3 cup semisweet chocolate chips, melted and cooled
- 1 tablespoon vanilla extract
Glazed Lemon Cookies
By Jackie618
Recipe from Martha Stewart For the true lemon lover, these crisp cookies are the perfect treat
- Lemon Glaze:
- 2 cups all-purpose flour (spooned and leveled)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 cups confectioners' sugar
- 2 tablespoons finely grated lemon zest
- 1/3 cup fresh lemon juice
Original Ranch Cheddar Chicken
By Jackie618
Recipe from Hidden Valley Ranch
- 1/2 cup Hidden Valley® Original Ranch® Dressing
- 1 tablespoon all-purpose flour
- 4 (about 1 pound) boneless, skinless chicken breast halves
- 1/4 cup shredded sharp Cheddar cheese
- 1/4 cup grated Parmesan cheese
Quinoa Fruit Salad
By Jackie618
Place the almonds and turbinado sugar into a nonstick skillet with 1/2 teaspoon of water
- For the salad:
- 1/2 cup slices almonds
- 1 tablespoon turbinado sugar
- 8 cups quinoa, cooked according to standard directions
- 1 pint raspberries
- 1 pint blueberries
- 4 kiwi fruit, peeled and sliced
- 1/2 cup toasted coconut
- For the dressing:
- 1/4 cup fresh mint leaves, loosely packed
- 1/3 cup brown rice syrup
- 1/4 cup coconut oil, melted
- 1/4 teaspoon salt
- juice of 6 limes (approximately 1/3 cup of juice. Use bottled key lime juice if needed)
flaky blood orange tart
By Jackie618
recipe from smitten kitchen
- 1 cup all-purpose flour, plus more for dusting
- 1/4 cup plus 2 tablespoons granulated sugar
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 stick plus 1 tablespoon unsalted butter, the stick cut into 1/2-inch pieces and chilled
- 3 tablespoons ice water
- 8 to 10 blood oranges (about 5 ounces each) [I only needed 7]
- 1 large egg yolk mixed with 2 tablespoons of water
- Deep, Dark Salted Butter Caramel Sauce, for serving (after using Zoe Nathans, decided that I definitely prefer my own, reprinted below)
- caramel sauce: 1 1/3c
- 1 cup sugar
- 3 ounces (6 tablespoons) salted butter, the better you can get, the better it will taste
- 1/2 cup plus two tablespoons heavy cream, at room temperature
Gluten Free Vegan Gingerbread
By Jackie618
Preheat oven to 350°F. Grease an 8x8-inch pan or line it with parchment paper
- 2 tablespoons ground flax seeds
- 6 tablespoons warm water
- 5/6 cup (100 grams) millet flour
- 5/6 cup (100 grams) teff flour
- 1/3 cup (50 grams) potato starch (not flour)
- 1 teaspoon gluten-free baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 2/3 cup coconut palm sugar
- 1/2 cup unsulfured molasses
- 1/3 cup coconut oil
- 1 cup unsweetened applesauce
Tiramisu Cake
By Jackie618
Recipe from Smitten Kitchen Baking: From My Home to Yours by Dorie Greenspan
- For the cake layers:
- 2 cups cake flour
- 2 teaspoons baking powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 sticks (10 tablespoons) unsalted butter, room temperature
- 1 cup sugar
- 3 large eggs
- 1 large egg yolk
- 1 1/2 teaspoons pure vanilla extract
- 3/4 cup buttermilk
- For the espresso extract:
- 2 tablespoons instant espresso powder
- 2 tablespoons boiling water
- For the espresso syrup:
- 1/2 cup water
- 1/3 cup sugar
- 1 tablespoon amaretto, Kahlua, or brandy (Deb note: I used brandy)
- For the filling and frosting:
- 1 8-ounce container mascarpone
- 1/2 cup confectioners’ sugar, sifted
- 1 1/2 teaspoons pure vanilla extract
- 1 tablespoon amaretto, Kahlua, or brandy (Deb note: I used brandy)
- 1 cup cold heavy cream
- 2 1/2 ounces bittersweet or semisweet chocolate, finely chopped, or about 1/2 cup store-bought mini chocolate chips
- Chocolate-covered espresso beans, for decoration (optional)
- Cocoa powder, for dusting
Peach and Brie Quesadilla
By Jackie618
Recipe from Cooking Light This intriguing appetizer is savory-sweet
- Sauce:
- 2 tablespoons honey
- 2 teaspoons fresh lime juice
- 1/2 teaspoon grated lime rind
- Quesadillas:
- 1 cup thinly sliced peeled firm ripe peaches (about 2 large)
- 1 tablespoon chopped fresh chives
- 1 teaspoon brown sugar
- 3 ounces Brie cheese, thinly sliced
- 4 (8-inch) fat-free flour tortillas
- Cooking spray
- Chive strips (optional)
Potato Skins
By Jackie618
Recipe from Daisy Sour Cream, From Food Network
- 6 small baking potatoes
- 2 tablespoons melted butter
- 2 teaspoons seasoned salt
- 3 tablespoons grated Parmesan cheese
- 1 1/2 cups shredded cheddar cheese
- 4 strips cooked, crumbled bacon
- 3/4 cup Daisy Brand Sour Cream
- 2 teaspoons snipped fresh chives
Apricot Turkey Pinwheels
By Jackie618
Recipe from Taste of Home
- 1/4 c. apricot preserves
- 1 sheet puff pastry
- 1/2 tsp. ground mustard
- 1/4 lb. sliced deli turkey
- 1/2 c. shredded Monterey Jack cheese