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Recipes
MOCHA LAYER CAKE WITH CHOCOLATE-RUM CREAM FILLING
By Vanetta
For filling and topping: Stir first 3 ingredients in heavy large saucepan over medium-high heat until sugar dissol...
- Filling and Topping
- 4 cups whipping cream
- 1/4 cup (1/2 stick) unsalted butter
- 1/4 cup sugar
- 20 ounces semisweet chocolate, finely chopped; plus 2 ounces, chopped separately
- 1/3 cup dark rum
- 2 teaspoons vanilla extract
- Syrup
- 1/4 cup water
- 2 tablespoons sugar
- 2 tablespoons dark rum
- Cake
- 1 1/2 teaspoons vanilla extract
- 3/4 teaspoon instant coffee powder
- 2/3 cup cake flour
- 3 tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 3 large eggs, separated
- 3/4 cup sugar
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
Margaraita Mix
By Vanetta
Step 1: Mix the water, lime juice, coriander, and cilantro in a pot
- 1 cup of lime juice or about 10 limes
- 3 cups of water
- 1 cup of sugar
- 1 tablespoon of coriander
- 1/2 cup of fresh cilantro
BITTERSWEET CHOCOLATE CARAMEL TORTE
By Vanetta
Preheat oven to 350 degrees F
- 1/2 cup butter, softened
- 2/3 cup sugar
- 1/3 cup unsweetened Dutch-process cocoa powder
- 1 egg yolk
- 1 teaspoon vanilla
- 1/2 teaspoon chocolate extract or flavoring
- 1 cup all-purpose flour
- 2 cups sugar
- 1/2 cup water
- 1/4 cup light-color corn syrup
- 1/2 cup whipping cream
- 1/2 cup butter, cut up
- 1/2 teaspoon vanilla
- 6 ounces bittersweet chocolate, finely chopped
- 3/4 cup whipping cream
- 1 to 2 teaspoons coarse sea salt (optional)
MANGO TART
By Vanetta
Prepare crust: In food processor with knife blade attached, combine flour, confectioners’ sugar, and salt; puls...
- Crust:
- 1 1/4 cup(s) all-purpose flour
- 1/4 cup(s) confectioners’ sugar
- 1/4 teaspoon(s) salt
- 8 tablespoon(s) cold butter (no substitutions), cut up
- 3 tablespoon(s) (or more, as needed) ice water
- Lime Pastry Cream:
- 1 cup(s) whole milk
- 3 large egg yolks
- 1/3 cup(s) granulated sugar
- 2 tablespoon(s) cornstarch
- 2 tablespoon(s) butter (no substitutions)
- 1 teaspoon(s) grated fresh lime peel
- Fruit Topping:
- 2 mangoes, peeled and thinly sliced
- 1 peeled slice kiwifruit (optional)
ALFAJORES
By Vanetta
(ARGENTINE CARAMEL SANDWICH COOKIES)
- 1-1/2 cups butter, softened
- 1 cup powdered sugar
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 1 egg
- 1/2 teaspoon finely shredded lemon peel
- 1/4 teaspoon almond extract
- 1/4 teaspoon rum extract
- 1/3 cup finely ground blanched almonds
- 3 cups all-purpose flour
- 1 13.4-ounce can dulce de leche*
- Finely ground toasted almonds (optional)
FOCCACIA
By Vanetta
Like MACARONI GRILL
- 9 tablespoons Olive oil (divided use)
- 3 cups unsifted all-purpose flour
- 3/4 cup unsifted semolina flour
- 1/2 teaspoon salt (divided)
- 1 1/2 tablespoon quick-rising dry yeast
- 1 1/2 cup hot (between 120 and 130 degrees) milk
- 1 tablespoon fresh rosemary leaves
COFFEEHOUSE CHOCOLATE SPOONS
By Vanetta
In a heavy saucepan heat semisweet chocolate pieces over low heat, stirring constantly until the chocolate begins t...
- 6 ounces semisweet chocolate pieces
- 20 to 24 plastic spoons
- 6 ounces white baking bar
CRANBERRY-LIME TART
By Vanetta
Lime curd and tart cranberries are balanced by a layer of sweet white chocolate cream
- Lime curd
- 1/2 cup fresh lime juice
- 1/2 teaspoon cornstarch
- 3/4 cup sugar
- 6 large egg yolks
- 1/2 cup (1 stick) unsalted butter, cut into 8 pieces
- 2 1/2 teaspoons grated lime peel
- Crust
- 1 1/4 cups all purpose flour
- 1/2 cup powdered sugar
- 1/3 cup whole almonds, toasted, cooled
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
- 1 teaspoon vanilla extract
- Cranberry Topping
- 1/4 cup water
- 1 1/2 teaspoons cornstarch
- 2/3 cup sugar
- 3 tablespoons honey
- 1 1/2 teaspoons Chinese five-spice powder* (optional)
- 1 12-ounce bag (3 cups) fresh cranberries or frozen, partially thawed
- White Chocolate Cream
- 5 ounces white chocolate, chopped
- 1/2 cup plus 2 tablespoons sour cream
- 1/2 teaspoon vanilla extract
- White chocolate curls
- 8 thin lime twists
WHITE CHOCOLATE AND RASPBERRY MOUSSE TORTE
By Vanetta
For crust: Finely grind cookie pieces in processor
- Crust
- 1 (9-ounce) box chocolate wafer cookies, broken into pieces
- 1/2 cup (1 stick) unsalted butter, melted
- Mousse
- 1/3 cup Chambord (black raspberry-flavored liqueur) or crème de cassis (black currant-flavored liqueur)
- 1 1/2 teaspoons unflavored gelatin
- 2 (12-ounce) packages frozen unsweetened raspberries, thawed, drained, juices reserved
- 1/2 cup sugar
- 12 ounces good-quality white chocolate (such as Lindt or Baker's finely chopped
- 2 cups chilled whipping cream
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2-pint basket raspberries
- Chocolate Leaves
FRENCH BREAD
By Vanetta
Add 1 1/4 cups water, salt, bread flour, and yeast to bread machine pan in the order suggested by manufacturer
- 1 1/4 cups water
- 3/4 teaspoon salt
- 3 1/2 cups bread flour
- 2 teaspoons Fleischmann's® Bread Machine Yeast
- Cornmeal
- Vegetable oil
- 1 white of large egg
- 1 tablespoon water