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Recipes
BBQ CHICKEN FRENCH BREAD PIZZAS WITH SMOKED MOZZARELLA
By Late2Serenity
Position rack in top third of oven and preheat to 425°F
- 2 teaspoons vegetable oil
- 1 medium yellow onion, thinly sliced
- 1 (12–14") soft loaf French or Italian bread, split in half lengthwise
- 1 garlic clove, smashed
- 2 cups shredded rotisserie chicken
- 1/2 cup plus 2 tablespoons barbecue sauce, divided
- 3/4 cup coarsely grated smoked mozzarella (about 3 ounces)
- 3 tablespoons coarsely chopped fresh cilantro
Curried Chickpeas
By Late2Serenity
Great as a side dish or a main meal
- 1 tbsp vegetable oil
- 1 1/2 cups chopped onion
- 2 cloves garlic, finely chopped
- 1 1/2 cups cooked brown rice
- 1 14.75oz can of cream-style corn
- 1 lb can of chickpeas, rinsed and drained
- 1/3 cup of golden raisins
- 2 tsp curry powder
- 1/2 tsp turmeric
- 1/2 tsp cumin
- 1/4 cup water
Caramel-Cinnamon Meltdowns
By Late2Serenity
Preheat the oven to 425°F
- MUFFINS
- 4 tablespoons (2 ounces) butter
- 3/4 cup (5 1/4 ounces) sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 1/2 cups King Arthur Unbleached All-Purpose Flour
- 1 1/4 cups (10 ounces) milk
- FILLING
- 3/4 cup (4 ounces) Baker's Cinnamon Filling
- 3 tablespoons (1 1/2 ounces) milk
- 1/2 cup (5 ounces) caramel; or 12 individual vanilla caramel candies
- TOPPING
- Cinnamon-sugar
Thousand Dollar Bars (from King Arthur Flour)
By Late2Serenity
Hands-on time: 20 mins
- SHORTBREAD LAYER
- 1 cup (8 ounces or 2 sticks) salted butter, at room temperature
- 1 cup (4 ounces) confectioners' sugar
- 2 teaspoons vanilla extract
- 2 cups ( 8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
- CARAMEL LAYER
- 2 cups (20 ounces) caramel, cut into small chunks
- 3 tablespoons heavy cream
- CHOCOLATE LAYER
- 3 cups (18 ounces milk) chopped milk chocolate or dark chocolate, melted
- 1 tablespoon vegetable shortening (optional)
Fudge Drops
By Late2Serenity
Yield: about 26 cookies without chips, 30 cookies with chips
- 8 ounces bittersweet or semisweet chocolate*
- 3 tablespoons (1 1/2 ounces) butter
- 1 cup (7 1/4 ounces) sugar
- 3 large eggs
- 1 teaspoon espresso powder
- 1 teaspoon vanilla
- 1 cup (4 1/4 ounces) All-Purpose Flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (6 ounces) chocolate chips, optional
Apricot-Coconut French Toast
By Late2Serenity
A dark baking pan is not recommended for this recipe
- 1/2 cup chopped dried apricots
- 1/2 cup water
- 1/4 cup butter, melted
- 2/3 cup flaked coconut, toasted
- 1/4 cup sugar
- 1-1/4 teaspoons ground cinnamon
- 7 eggs
- 1-3/4 cups milk
- 1 teaspoon vanilla extract
- Pinch salt
- 16 slices French bread (1 inch thick)
- Maple syrup
Fresh Mint-Chocolate Truffle Tart
By Late2Serenity
Makes one 13 3/4-by-4 1/4-inch tart; serves 8
- 1 rolled-out rectangle of basic tart dough (see related recipe below)
- 1 1⁄2 cups heavy cream
- 8 to 10 fresh mint sprigs (about 40 leaves), plus sprigs for garnish
- 12 oz. semisweet chocolate, chopped into small slivers
- 2 Tbs. light corn syrup
- Confectioners’ sugar or unsweetened cocoa powder for dusting
Fudgies
By Late2Serenity
Hands-on time: 20 mins
- FILLING
- 12 ounces semisweet chocolate chips
- 1 ounce light corn syrup
- 6 ounces heavy or whipping cream
- 1 teaspoon vanilla
- 6 ounces confectioners' sugar, sifted
- COOKIES
- 2 teaspoons vanilla extract
- 1/2 teaspoon baker's ammonia or 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 8 ounces unsalted butter
- 8 3/4 ounces sugar
- 1 teaspoon espresso powder
- 1 1/2 ounces Dutch-process cocoa
- 6 1/4 ounces All-Purpose Flour
Summertime Peach Pie
By Late2Serenity
To make the crust: Whisk together the flour and salt
- CRUST
- 1 1/2 cups (6 1/4 ounces) King Arthur Unbleached All-Purpose Flour
- 3/4 teaspoon salt
- 12 tablespoons (6 ounces) unsalted butter, cut into pats
- 1 large egg
- 1 1/2 tablespoons milk, or enough to make a cohesive dough
- FILLING
- 6 cups (2 pounds, 6 ounces) fresh peach slices (about 10 peeled peaches, sliced; about 2 1/2 pounds whole peaches)
- 3/4 cup (5 1/4 ounces) sugar
- 1/3 to 1/2 cup (1 1/8 to 1 7/8 ounces) Signature Secrets; or 4 to 6 tablespoons (1 3/4 to 2 1/2 ounces) Pie Filling Enhancer; or about 3/4 cup (3 ounces) King Arthur Unbleached All-Purpose Flour
- 1 teaspoon vanilla
- 1/4 teaspoon almond extract
- 1/8 teaspoon salt
- 1 teaspoon lemon juice
Raspberry-Ricotta Cake
By Late2Serenity
Preheat oven to 350°. Line a 9”-diameter cake pan with parchment paper and lightly coat with nonstick spray
- Nonstick vegetable oil spray
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 3 large eggs
- 1 1/2 cups ricotta
- 1/2 teaspoon vanilla extract
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup frozen raspberries or blackberries, divided