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Recipes
Peanut-Chocolate Dips
By Late2Serenity
Cookies: In a medium-sized mixing bowl, cream the butter until it's light and fluffy
- COOKIES
- 1/2 cup (1 stick, 4 ounces) unsalted butter
- 1 cup (7 1/2 ounces) light or dark brown sugar, lightly packed
- 1/4 teaspoon salt
- 1 large egg
- 1/2 cup (4 3/4 ounces) peanut butter, creamy or chunky
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1 cup (4 1/4 ounces) All-Purpose Flour
- 1 cup (6 ounces) caramel or chocolate chips, or a combination of any or all
- DIP
- 1 cup (6 ounces) chopped semisweet or bittersweet chocolate
- 2 tablespoons (1 ounce) butter or shortening
Gluten-Free Pizza Crust (From King Arthur Flour)
By Late2Serenity
Hands-on time: 15 mins
- 1 1/2 cups King Arthur Gluten-Free Multi-Purpose Flour or brown rice flour blend*
- 2 tablespoons buttermilk powder or nonfat dry milk powder
- 1 tablespoon sugar or honey
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1 teaspoon xanthan gum
- 1 1/2 teaspoons instant yeast
- 1 cup warm water
- 2 tablespoons olive oil (for dough)
- 2 tablespoons olive oil (for pan)
Baked Oatmeal
By Late2Serenity
This no-fuss baked oatmeal comes together quickly and allows for endless variations to make it your own
- Unsalted butter for greasing, plus 3 Tbs., melted and cooled
- slightly
- 2 cups rolled oats
- 1/2 cup walnut pieces, toasted and chopped
- 1 tsp. aluminum-free baking powder
- 1 1/2 tsp. ground cinnamon
- Scant 1/2 tsp. fine-grain sea salt
- 1/3 cup maple syrup, plus more for serving
- 2 cups milk
- 1 egg
- 2 tsp. vanilla extract
- 2 large ripe bananas, peeled and cut into 1/2-inch slices
- 1 1/2 cups blueberries, huckleberries or mixed berries
Pumpkin Cassoulet with Caramelized Onions and Roasted Garlic
By Late2Serenity
Preheat an oven to 375°F
- 2 garlic heads
- 3 Tbs. olive oil
- 2 onions, halved and thinly sliced
- 4 cans (each 14 1/2 oz.) cannellini or white kidney beans, drained and rinsed
- 2 lb. baking pumpkin, peeled, seeded and cut into 1/2-inch cubes
- 1 cup vegetable broth
- 1/2 tsp. dried thyme
- 1/4 tsp. salt
- 1/8 tsp. freshly ground pepper
- 1 cup fresh bread crumbs
- 1/4 cup grated Parmigiano-Reggiano cheese
Chocolate Zucchini Cake
By Late2Serenity
Preheat the oven to 325F. Lightly grease a 9" x 13" pan
- 1/2 cup (1 stick, 4 ounces) butter
- 1/2 cup (3 1/2 ounces) vegetable oil
- 1 3/4 cups (12 1/4 ounces) granulated sugar
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup (4 ounces) sour cream or yogurt
- 2 1/2 cups (10 1/2 ounces) Unbleached All-Purpose Flour
- 3/4 cup (2 1/4 ounce) Dutch-process cocoa
- 2 teaspoons espresso powder, optional but tasty
- 2 cups shredded zucchini (about one 10" zucchini, about 12 ounces)
- 1/2 cup (3 ounces) chocolate chips
- 1 cup (6 ounces) chocolate chips, for icing
The Chocolate Malt
By Late2Serenity
*Instant ClearJel stabilizes the whipped cream
- CAKE
- 1 3/4 cups (12 1/4 ounces) sugar
- 1 3/4 cups (7 3/8 ounces) King Arthur Unbleached All-Purpose Flour
- 2 tablespoons (3/4 ounce) Instant ClearJel or cornstarch
- 3/4 cup (2 1/4 ounces) Dutch-process cocoa
- 3/4 cup (3 3/4 ounces) malted milk powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 large eggs
- 1/2 cup (4 ounces) water
- 1/2 cup (3 1/2 ounces) vegetable oil
- 2 teaspoons vanilla extract
- 1 teaspoon chocolate extract, optional
- 1 cup (8 ounces) hot water
- FILLING
- 1 3/4 cups (14 ounces) heavy cream
- 1/2 cup (2 1/2 ounces) malted milk powder
- 1 tablespoon sugar
- 1 tablespoon Instant ClearJel*
- 1/4 cup (1 1/2 ounces) grated or finely chopped semisweet chocolate
- 2 teaspoons chocolate extract, optional
- Glaze
- 1/4 cup (2 ounces) heavy cream
- 1 tablespoon corn syrup, light or dark
- 1/4 cup (1 1/4)malted milk powder
- 1/2 cup (3 ounces) semisweet or bittersweet chocolate, chopped into 1/4" pieces
- crushed malted milk balls, for garnish
No-Knead Challah
By Late2Serenity
Hands-on time: 20 mins
- DOUGH
- 6 3/4 cups or 7 3/4 cups King Arthur Unbleached All-Purpose Flour*
- 1 tablespoon + 1/2 teaspoon salt
- 1 1/2 tablespoons instant yeast
- 1 1/2 cups lukewarm water
- 4 large eggs
- 1/2 cup honey
- 1/2 cup melted butter or vegetable oil
- *See step #1, below.
- TOPPING
- 1 egg (any size) beaten with 1 tablespoon cold water
- 2 to 3 tablespoons sesame seeds or poppy seeds, optional
Dried Apricot and Cranberry Coffee Cake
By Late2Serenity
Preheat an oven to 400°F
- 1 1/2 cups plus 3 Tbs. all-purpose flour
- 1 cup sugar
- 2 1/4 tsp. baking powder
- 1/2 tsp. ground cinnamon
- 1 egg
- 1/2 cup milk
- 4 Tbs. (1/2 stick) unsalted butter, melted, plus 2 Tbs. cold butter
- 1/4 cup chopped dried apricots or dried peaches
- 1/4 cup chopped dried cranberries
Peanut Butter Easter Eggs
By Late2Serenity
In a large bowl, cream butter; gradually add the confectioners' sugar, cracker crumbs, peanut butter and vanilla
- 1/2 cup butter, softened
- 2-1/3 cups confectioners' sugar
- 1 cup graham cracker crumbs
- 1/2 cup creamy peanut butter
- 1/2 teaspoon vanilla extract
- 1-1/2 cups dark chocolate chips
- 2 tablespoons shortening
- Pastel sprinkles
Coconut Cakes with Mango-Pineapple Frosting
By Late2Serenity
If you don't have canning jars, use a 12-cup standard muffin pan lined with lightly-greased cupcake papers
- cake
- 1 1/2 cups King Arthur Unbleached Cake Flour Blend
- 1/3 cup coconut milk powder
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 1 tablespoon Cake Enhancer, optional; for lighter, fluffier texture
- 3 large egg whites
- 3/4 cup milk, at room temperature
- 3/4 teaspoon vanilla extract
- 2 drops coconut flavor
- 5 tablespoons unsalted butter
- 3/4 cup sugar
- frosting
- 1/2 cup unsalted butter
- pinch of salt
- 1 tablespoon meringue powder, optional; to stabilize the frosting
- 1 teaspoon vanilla extract
- 2 1/2 cups confectioners' or glazing sugar
- 3 tablespoons Mango Pineapple Sonoma Syrup