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Recipes

Velvet Cocoa Cake with Instant Buttercream

Velvet Cocoa Cake with Instant Buttercream

By

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
4.5/5 (2 Votes)

Glazed Lemon Cookies

Glazed Lemon Cookies

By

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
4.7/5 (3 Votes)

Original Ranch Cheddar Chicken

Original Ranch Cheddar Chicken

By

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
0/5 (0 Votes)

Quinoa Fruit Salad

Quinoa Fruit Salad

By

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)
4.5/5 (14 Votes)

flaky blood orange tart

flaky blood orange tart

By

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
0/5 (0 Votes)

Gluten Free Vegan Gingerbread

Gluten Free Vegan Gingerbread

By

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
4.5/5 (24 Votes)

Tiramisu Cake

Tiramisu Cake

By

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
0/5 (0 Votes)

Peach and Brie Quesadilla

Peach and Brie Quesadilla

By

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)
0/5 (0 Votes)

Potato Skins

Potato Skins

By

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
0/5 (0 Votes)

Apricot Turkey Pinwheels

Apricot Turkey Pinwheels

By

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
0/5 (0 Votes)