Patticakes' profile page
Recipes
Chocolate Candy-Cane Rings
By patticakes
Preparation Into a bowl sift together flour, cocoa powder, and baking powder
- 1 1/2 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/8 teaspoon baking powder
- 6 ounces unsweetened chocolate (not bittersweet)
- 1 stick (1/2 cup) unsalted butter
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla
- parchment paper for lining baking sheets
- 8 small candy canes (about 2 1/2 ounces total)
Chinese Chicken Salad with Peanut Dressing
By patticakes
Dressing: Whisk together the vinegar, peanut butter, ginger, soy sauce, honey, sesame oil and canola oil in a medi...
- Dressing:
- 1/4 cup rice wine vinegar
- 2 TBS smooth peanut butter
- 1 TBS chopped fresh ginger
- 1 TBS soy sauce
- 1 TBS honey
- 2 tsp toasted sesame oil
- 1/2 cup canola oil
- salt and pepper
- Salad:
- 1/2 head Napa cabbage, shredded
- 1/2 head romaine lettuce, shredded
- 1 red pepper, diced
- 2 carrots, shredded with vegetable peeler
- 1/4 # snow peas, julienned
- 1/4 cup coarsely chopped cilantro leaves, more for garnish
- 1/4 cup thinly sliced green onion
- 2 cups shredded rotisserie chicken
- 1/2 cup chopped unsalted peanuts
Chocolate Peanut Butter Surprise
By patticakes
Tips from our bakers The most reliable way to make sure you have equal amounts of filling and chocolate dough is t...
- Chocolate Dough
- 1 1/2 cups King Arthur Unbleached All-Purpose Flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar (plus extra for dredging)
- 1/2 cup brown sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 1/4 cup smooth peanut butter
- 1 teaspoon vanilla extract
- 1 large egg
- Peanut butter filling
- 3/4 cup peanut butter, crunchy or smooth, your choice
- 3/4 cup confectioners' sugar
- Chocolate Dough
- 6 3/8 ounces King Arthur Unbleached All-Purpose Flour
- 1 1/2 ounces unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 1/2 ounces granulated sugar (plus extra for dredging)
- 3 3/4 ounces brown sugar
- 4 ounces (1 stick) unsalted butter, softened
- 2 3/8 ounces smooth peanut butter
- 1 teaspoon vanilla extract
- 1 large egg
- Peanut butter filling
- 7 1/8 ounces peanut butter, crunchy or smooth, your choice
- 3 ounces confectioners' sugar
Gargantuan Gougères
By patticakes
Guests at Bar Boulud are greeted with these golden French cheese puffs, with grated Gruyère cheese and the mild Ba...
- 1 cup milk
- 1 cup water
- 6 tablespoons unsalted butter, cut into tablespoons
- 3/4 teaspoon salt
- 1 1/2 cups plus 1 tablespoon all-purpose flour
- 1/2 teaspoon Piment d’Espelette
- 4 large eggs
- 2 cups shredded Gruyère cheese
- Fleur de sel and cracked black pepper
Salmon, grilled with horseradish sauce
By patticakes
Preparation FOR SAUCE: Mix all ingredients in small bowl
- SAUCE
- 3/4 cup sour cream
- 1/4 cup mayonnaise
- 2 tablespoon prepared white horseradish
- 2 tablespoons chopped fresh basil
- 1 tablespoon fresh lemon juice
- 1 teaspoon soy sauce
- SALMON
- Nonstick vegetable oil spray
- 3 tablespoons vegetable oil
- 1 tablespoon prepared white horseradish
- 1 tablespoon soy sauce
- 1 small garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon coarsely ground black pepper
- 6 1-inch-thick salmon fillets (each about 6 ounces)
Gingerbread
By patticakes
Every cookbook and cookie book has a recipe for gingerbread
- 3 cups unbleached all-purpose flour (15 ounces)
- 3/4 cup firmly packed dark brown sugar (4 1/4 ounces)
- 3/4 ts baking soda
- 1/2 ts table salt
- 1 TBS cinnamon
- 1 TBS ground ginger
- 1/2 ts ground cloves
- 12 TBS slightly softened butter (1 1/2 cups)
- 3/4 cup molasses
- 2 TBS milk
Classic Pad Thai
By patticakes
nutrition information (per serving): Calories (kcal): 480; Fat (g): 20; Fat Calories (kcal): 180; Saturated Fat (g
- 1/3 cup fish sauce
- 1/3 cup tamarind concentrate (or substitute fresh lime juice)
- 1/3 cup palm sugar (or substitute agave nectar)
- 5 Tbs. grapeseed or vegetable oil; more as needed
- 1 large clove garlic, minced
- 1/3 cup small dried shrimp, soaked in warm water for 20 minutes and drained
- 1 5-oz. cake pressed tofu, thinly sliced
- 4 large eggs
- 10 oz. medium (1/4-inch wide) rice sticks (pad thai noodles), soaked in warm water until pliable (at least 20 minutes) and drained
- 1-1/2 cups homemade or canned lower-salt chicken broth
- 1 cup mung bean sprouts, rinsed, root ends trimmed (if you like)
- 1/2 cup Thai basil or cilantro, freshly torn
- 1/4 cup chopped unsalted roasted peanuts
- 3 scallions (white and green parts), trimmed and thinly sliced diagonally
- 3 fresh red Thai chiles (or other small hot red chiles), seeded and thinly sliced, or Sriracha to taste
- 1 medium lime, cut into 6 to 8 wedges
Chicken in Tarragon-Mustard Cream Sauce
By patticakes
F&W's Grace Parisi steals the flavors from a classic French pan sauce (mustard, tarragon, white wine and cream) for...
- 3 tablespoons extra-virgin olive oil
- 1 1/2 pounds skinless, boneless chicken thighs, cut into 1/2-inch strips, or skinless, boneless breasts, cut into 1 1/2-inch chunks
- Salt and freshly ground pepper
- 1/2 pound white mushrooms, thinly sliced
- 1 large shallot, minced
- 3/4 cup dry white wine
- 1 1/4 cups chicken stock or low-sodium broth
- 1/2 cup heavy cream
- 2 tablespoons grainy mustard
- 2 tablespoons chopped tarragon
- Buttered noodles, for serving
Earl Grey Tea Madeleines with Honey
By patticakes
Earl Grey Tea Madeleines with Honey These little scallop-shaped cakes are a classic teatime treat in France
- 5 tablespoons unsalted butter plus additional for molds, room temperature
- 2 tablespoons loose tea or tea from 2 tea bags (preferably Earl Grey)
- 3/4 cup all purpose flour
- 1/2 teaspoon baking powder
- Pinch of salt
- 2 large eggs
- 1/3 cup sugar
- 2 tablespoons honey
- 2 teaspoons vanilla extract
- 1/2 teaspoon (packed) finely grated lemon peel
Emeril's Orange Madelines
By patticakes
Recipe from Everyday is a Party Cookbook, by Emeril Lagasse, with Marcelle
- 4 large eggs
- 3/4 cup sugar
- 1/4 teaspoon pure vanilla extract
- 1 teaspoon unsalted butter, at room temperature plus 1/4 pound (1 stick) unsalted butter, melted and slightly cooled
- 2 teaspoons plus 1 cup bleached all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon orange zest, finely minced
- 1/4 pound semi-sweet chocolate, melted