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Recipes
Pumpkin Cinnamon Streusel Coffee Cake
By BlueSchmoo
Two peas and their pod version modified from William Sonoma
- For the cinnamon streusel:
- 2/3 cup all-purpose Gold Medal flour
- 1/2 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into small chunks
- For the cake:
- 1 1/2 cups all-purpose Gold Medal flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup plain Greek yogurt (I used Chobani 0%)
- For the glaze:
- 1/2 cup powdered sugar, sifted
- 1/8 teaspoon ground cinnamon
- 2 teaspoons milk
- 1 teaspoon vanilla extract
- _____________________
- SERVES 4
- For the cinnamon streusel:
- 1/3 cup all-purpose flour
- 1/4 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/16 teaspoon salt
- 3 tablespoons cold unsalted butter, cut into small chunks
- For the cake:
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/16 teaspoon ground allspice
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, at room temperature
- 1/2 cup packed light brown sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 cup pumpkin puree (not pumpkin pie filling)
- 1/4 cup plain Greek yogurt (I used Chobani 0%)
- For the glaze:
- 1/4 cup powdered sugar, sifted
- 1/16 teaspoon ground cinnamon
- 1 teaspoon milk
- 1/2 teaspoon vanilla extract Or use 1 1/2 tsp Vanilla flavored Almond milk
Sun-Dried Tomato Hummus
By BlueSchmoo
Vegan
- 1 small garlic clove
- 2 tablespoons oil-packed sun-dried tomatoes
- 1 (15-ounce) can chickpeas, drained and rinsed
- 3 tablespoons tahini
- 2 tablespoons fresh lemon juice, or to taste
- 3 tablespoons water
- drizzle of olive oil
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon fine grain sea salt or pink Himalayan sea salt, or to taste
Tuna Rice Casserole
By BlueSchmoo
1. Stir the soup, milk, paprika, red pepper, tuna, cheese and rice in a 9-inch square baking dish
- 1 can (103⁄4 ounces) Campbell’s® Condensed Cream of Mushroom
- Soup (Regular or 98% Fat Free)
- 1 1⁄2 cups milk
- 1 ⁄4 teaspoon paprika
- Dash ground red pepper
- 2 cans (about 6 ounces each) tuna, drained
- 4 ounces sliced American cheese, cut up (about 1 cup)
- 3 ⁄4 cup uncooked long-grain white rice
- 2 tablespoons dry bread crumbs
- 1 tablespoon butter, melted
Limoncello
By BlueSchmoo
Italian after dinner aperitif
- 10 lemons
- 1 liter vodka
- 3 cups white sugar
- 4 cups water
Biscuits - Fluffy
By BlueSchmoo
In a small bowl, combine the flour, baking powder, sugar and salt
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 3 teaspoons sugar
- 1/2 teaspoon salt
- 1/2 cup shortening
- 1 Eggland's Best Egg
- 2/3 cup 2% milk
Carrots - Maple Glazed
By BlueSchmoo
Nutrition Per Serving (64g-wt
- 25 baby carrots, peeled, green ends trimmed to 1-inch
- 2 tablespoons unsalted butter
- 1/4 cup water
- 2 tablespoons maple syrup
- Dash of salt
Tofu Marinated and Baked
By BlueSchmoo
Pressing the water out of the Tofu makes for a more dense meat like product
- 1 block extra firm tofu
- 3 TBSP soy sauce 2 garlic cloves, minced
- 1 TSPB fresh grated ginger
- 1 TBSP sesame oil
- 1 TBSP rice vinegar
- 2 tsp agave nectar or brown sugar
- 1 TBSP olive oil
- 1 tsp sesame seeds
Pasta - Rice - Risotto Under Pressure
By BlueSchmoo
Heat 2 Tbs. of the butter in a 4-qt
- 2 Main Dish or 3-4 as a side dish
- 3 Tbs. unsalted butter
- 1 large shallot, minced
- Pinch saffron (optional)
- 3/4 cup arborio rice
- 2 cups homemade or low-salt chicken broth (or 1-3/4 cups broth plus 1/4 cup white wine)
- 2 Tbs. chopped fresh flat-leaf parsley
- 2 Tbs. freshly grated Parmigiano-Reggiano; more to taste
- Kosher salt and freshly ground pepper
Beans - Lebanese Lentils, Rice and Caramelized Onions (Mujadara)
By BlueSchmoo
Throw the lentils into a medium saucepan
- 1 cup brown or green lentils (not lentils du Puy), sorted for debris and rinsed
- 1/2 cup extra-virgin olive oil
- 1 teaspoon cumin seeds
- 1/2 teaspoon cracked black peppercorns
- 3 medium red onions, thinly sliced
- Kosher salt
- 3/4 cup basmati rice
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1 (1-inch) cinnamon stick
- 2 tablespoons pine nuts, optional
- Squeeze of fresh lemon juice
- Greek yogurt, for serving, optional
- ______________________________
- SERVES 3
- 1/2 cup brown or green lentils (not lentils du Puy), sorted for debris and rinsed
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon cracked black peppercorns
- 1-2 medium red onions, thinly sliced
- Kosher salt
- 1/4 Cup + 2 Tbsp basmati rice
- 1/4 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1-inch cinnamon stick
- 1 tablespoon pine nuts, optional
- Squeeze of fresh lemon juice
- Greek yogurt, for serving, optional
Cake - GERMAN CHOCOLATE CAKE WITH COCONUT-PECAN FILLING
By BlueSchmoo
Serves 12 to 16. Published January 1, 2005
- FILLING
- 4 egg yolks
- 1 can evaporated milk (12 ounces)
- 1 cup granulated sugar (7 ounces)
- 1/4 cup packed light brown sugar (1 3/4 ounces)
- 6 tablespoons unsalted butter (3/4 stick), cut into 6 pieces
- 1/8 teaspoon table salt
- 2 teaspoons vanilla extract
- 2 1/3 cups sweetened shredded coconut (7 ounces)
- 1 1/2 cups finely chopped pecans (6 1/2 ounces), toasted on baking sheet in 350-degree oven until fragrant and browned, about 8 minutes
- CAKE
- 4 ounces semisweet or bittersweet chocolate , chopped fine
- 1/4 cup Dutch-processed cocoa , sifted
- 1/2 cup boiling water
- 2 cups unbleached all-purpose flour (10 ounces), plus additional for dusting cake pans
- 3/4 teaspoon baking soda
- 12 tablespoons unsalted butter (1 1/2 sticks), softened
- 1 cup granulated sugar (7 ounces)
- 2/3 cup packed light brown sugar (about 4 3/4 ounces)
- 3/4 teaspoon table salt
- 4 large eggs , room temperature
- 1 teaspoon vanilla extract
- 3/4 cup sour cream , room temperature