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Recipes
Brownie Heart Cupcakes
By markemilw
Transform chocolate brownies into decadent cupcakes for a Valentine's Day sweet certain to induce a smile
- Vegetable oil cooking spray
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons coarse salt
- 15 ounces (3 3/4 sticks) unsalted butter, cut into pieces
- 12 ounces unsweetened chocolate, coarsely chopped
- 3 cups sugar
- 6 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- Basic Buttercream
Bucatini with Pancetta, Tomatoes, and Onion
By markemilw
This recipe is inspired by amatriciana sauce, a hearty Italian classic that is often made to go with the extra-chew...
- Coarse salt and ground pepper
- 12 ounces bucatini or spaghetti
- 1 slice pancetta (6 ounces), diced
- 1 medium onion, chopped
- 1 garlic clove, minced
- 1 can (28 ounces) whole tomatoes in juice
- 1/2 cup grated Pecorino Romano (2 ounces)
Apple Pie-Infused Bourbon
By markemilw
Southern Living SEPTEMBER 2012
- 1 Golden Delicious apple, chopped
- 2 (3-inch) cinnamon sticks
- 1/4 teaspoon ground nutmeg
- 1 (750-milliliter) bottle bourbon
- 1/4 cup Simple Syrup
Basic Buttercream
By markemilw
This recipe is used with our Mini Chocolate Cupcakes with Multicolored Frosting, Brownie Heart Cupcakes, Edible-Flo...
- 12 ounces (3 sticks) unsalted butter, softened
- 1 pound confectioners' sugar, sifted
- 1/2 teaspoon pure vanilla extract
Strawberry-Shortcake Cookies
By markemilw
These tender cookies are made with cream and studded with sweet strawberries for a portable version of a classic de...
- 12 ounces strawberries, hulled and cut into 1/4-inch dice (2 cups)
- 1 teaspoon fresh lemon juice
- 1/2 cup plus 1 tablespoon granulated sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon coarse salt
- 3 ounces (6 tablespoons) cold unsalted butter, cut into small pieces
- 2/3 cup heavy cream
- Sanding sugar, for sprinkling
Skillet Cornbread
By markemilw
If you don't have a cast-iron skillet, use a 9-inch square baking pan; cool bread in pan on a rack for 10 minutes, ...
- 4 tablespoons butter
- 2 cups stone-ground yellow cornmeal
- 1 tablespoon sugar
- 1 teaspoon baking soda
- 1 1/2 teaspoons salt
- 2 large eggs
- 2 cups low-fat buttermilk
- 1 medium pickled jalapeno chile, minced (about 2 tablespoons)
Baked Polenta with Sausage and Tomato-Pepper Sauce
By markemilw
Sunset NOVEMBER 2006
- 5 1/2 tablespoons olive oil
- 1 can (28 oz.) crushed tomatoes
- 1 tablespoon chopped fresh oregano
- 1 medium yellow onion, halved lengthwise, then cut into thin wedges
- 1 medium yellow, red, or orange bell pepper, cut lengthwise into thin slices
- 2 cloves garlic, minced
- 1/2 teaspoon each salt, freshly ground black pepper, and red chile flakes
- 1 pound bulk Italian sausage, sweet or spicy (or 1 lb. Italian sausage links removed from their casings)
- 2 tubes (16 oz. each) prepared polenta, sliced into 1/2-in.-thick rounds
- 8 ounces fresh mozzarella, drained and sliced into 1/4-in.-thick rounds
Meringue Cupcakes with Stewed Rhubarb and Raisins
By markemilw
Take extra care filling cupcake liners with meringue
- 6 large egg whites, room temperature
- 1/2 teaspoon table salt
- 1 teaspoon vinegar
- 1 teaspoon pure vanilla extract
- 1 3/4 cups sugar
- Stewed Rhubarb
- 1/2 pint raspberries
- 1 cup creme fraiche
- 1/2 cup heavy cream
Linguine Arrabbiata
By markemilw
Red-pepper flakes heat up this pasta and are the reason behind its name; arrabbiata is Italian for "angry
- coarse salt
- 2 tablespoons olive oil
- 3 garlic cloves, thinly sliced
- 3/4 teaspoon red-pepper flakes, plus more for serving (optional)
- 1 can (28 ounces) whole peeled tomatoes in juice, cut into chunks
- 1 can (8 ounces) tomato sauce
- 1/2 cup dry white wine
- 1 pound linguine
- grated Parmesan cheese, for serving (optional)
Roasted Red Pepper and Walnut Dip
By markemilw
For best results, make this dip a day ahead to let the flavors mellow and blend
- 3 red bell peppers (about 1 pound)
- One 6-inch pita bread (2 ounces)
- 1 cup water
- 1 small garlic clove
- 4 ounces walnut pieces (about 3/4 cup), toasted, plus more for garnish
- 1 1/2 teaspoons paprika, plus more for garnish (optional)
- 3/4 teaspoon ground cumin
- 1 tablespoon balsamic vinegar
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons extra-virgin olive oil, plus more for drizzling
- 3/4 teaspoon coarse salt
- Freshly ground black pepper