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Recipes
Ricotta Dumplings
By taniaf
per serv: 408 cal 23.9 g fat
- 1.5 cups ricotta
- 1/3 cup grated pecorino cheese
- 1 egg yolk
- 1.5 tsp lemon zest
- salt
- 1 cup plus 2 tbsp flour
- 2 tbsp butter
Vanilla Poached Pears
By taniaf
Put halved pears in a shallow dish with wine, sugar, zest and vanilla bean
- 4 pears, peeled, halved and cored.
- 1 cup white wine
- 2/3 cup sugar
- 2 strips grapefruit or lemon zest
- 1 vanilla bean, split.
Mountain Dew frosting
By taniaf
Beat butter until fluffy, add zests
- 2 sticks butter
- 5 cups powdered sugar
- 2 tbsp Mountain Dew
- 1/8 cups lemon and lime juice mixed
- zest of one lime
- zest of half a lemon
- neon green food color.
Chocolate Peppermint Cupcakes
By taniaf
Preheat oven to 350. Sift together flour, cocoa powder, baking soda, and salt
- 1 1/4 cups flour
- 1/2 cup cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 stick butter, room temp
- 1 1/4 cup sugar
- 1 tsp peppermint extract
- 2 eggs
- 1 cup milk
German Chocolate Cupcakes
By taniaf
fill and top with Coconut-Pecan frosting
- 3/4 cup butter, room temp
- 2 cups cake flour
- 1 tsp baking soda
- 3/4 tsp salt
- 1 1/3 cups sugar
- 3 eggs
- 1.5 tsp vanilla
- 1 cup buttermilk
- 5 oz semisweet chocolate, melted and cooled
3 cheese pizza
By taniaf
Preheat oven and baking sheet to 500
- 4 oz pizza dough
- 2 oz fresh torn mozzarella
- 1 oz shredded mozzarella
- 1 oz shredded fontina
- 1 tbsp fresh parsley
- Pinch of red pepper.
Coconut cupcakes
By taniaf
Top with vanilla cream cheese frosting and shredded coconut
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup sweetened shredded coconut
- 1 1/2 sticks butter, room temp
- 1 1/2 cups sugar
- 2 eggs plus 2 egg whites
- 1 1/2 tsp vanilla
- 3/4 cup unsweetened coconut milk
Potato- carrot pancakes
By taniaf
In a food processor with the fine grating disk (or on box grater), grate potatoes and carrots
- 3 medium potatoes, peeled
- 3 medium carrots, peeled
- 1/2 cup thinly sliced scallions
- salt
- 1 egg, beaten
- 1/4 cup breadcrumbs
- 1/4 cup vegetable oil
Easy Red Pepper Dip
By taniaf
per 2 tbsp: 163 cal, 9.5 g fat
- 1 cup pomegranate juice
- 1 pack whole wheat pitas, 1 torn into pieces
- 1/2 cup toasted walnuts
- 3/4 tsp paprika
- 1/2 tsp ground cumin
- 1/2 tsp cayenne pepper
- 16 oz (1 jar) toasted red peppers, drained, rinsed and roughly chopped
- 1 tsp lemon juice
- 1/2 cup olive oil
- salt
Almond Macarons
By taniaf
Pulse powdered sugar and almond flour in a food processor until combined
- Filling:
- 1 cup powdered sugar
- 3/4 cup almond flour
- 2 large egg whites, room temp
- pinch of cream of tartar
- 1/4 cup fine sugar
- seedless jam or chocolate ganache