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Chocolate Caramel Tart

Chocolate Caramel Tart

By

Sift together the flour and cocoa powder into a bowl

  • 1 1/4 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 16 Tbs. (2 sticks) unsalted butter, cut into pieces
  • 1/2 cup plus 1 Tbs. confectioners’ sugar
  • 1 egg yolk
  • 1 tsp. vanilla extract
  • 1/2 cup water
  • 2 cups granulated sugar
  • 1/4 cup light corn syrup
  • 2 cups plus 2 Tbs. heavy cream
  • 10 oz. semisweet chocolate, chopped
  • Fleur de sel for garnish
5/5 (1 Votes)

Chocolate Breakfast Muffins

Chocolate Breakfast Muffins

By

Preheat the oven to 400°F

  • 2/3 cup (2 ounces) Dutch-proces cocoa
  • 1 3/4 cups (7 1/4 ounces) King Arthur Unbleached All-Purpose Flour
  • 1 1/4 cups (9 3/8 ounces) light brown sugar
  • 1 teaspoon baking powder
  • 3/4 teaspoon espresso powder, optional
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup (6 ounces) chocolate chips
  • 2 eggs
  • 1 cup (8 ounces) milk
  • 2 teaspoons vanilla
  • 2 teaspoons vinegar
  • 1/2 cup (4 ounces, 1 stick) butter, melted
  • coarse pearl sugar, for topping (optional)
0/5 (0 Votes)

Strawberry-Rhubarb Pie

Strawberry-Rhubarb Pie

By

Fold 1 dough round in half and carefully transfer to a 9-inch pie dish

  • 2 rolled-out rounds of basic pie dough (see recipe below)
  • 1 cup sugar
  • 2 Tbs. cornstarch
  • 2 Tbs. quick-cooking tapioca
  • Pinch of salt
  • 3 cups strawberries, hulled and quartered lengthwise
  • 3 cups rhubarb, trimmed and sliced 1⁄2 inch thick (4 or 5 stalks)
  • 1 Tbs. cold unsalted butter, cut into small pieces
4.5/5 (2 Votes)

Apricot-Almond Crisp

Apricot-Almond Crisp

By

Position a rack in the lower third of an oven and preheat to 350°F

  • FOR THE TOPPING:
  • 1/2 cup unbleached all-purpose flour
  • 1 cup old-fashioned or quick-cooking rolled oats
  • 1 ⁄2 cup firmly packed brown sugar
  • 1 ⁄4 tsp. salt
  • 1 tsp. ground ginger
  • 1 ⁄2 tsp. ground cinnamon
  • 8 Tbs. (1 stick) cold unsalted butter, cut into 6 pieces
  • 1 cup sliced almonds
  • FOR THE FILLING:
  • 3/4 cup granulated sugar
  • 2 Tbs. quick-cooking tapioca or cornstarch
  • 1 tsp. peeled and grated fresh ginger
  • Pinch of salt
  • 2 1/2 lb. apricots, pitted and diced
4.5/5 (2 Votes)

Yogurt-Cranberry Coffeecake

Yogurt-Cranberry Coffeecake

By

Yield: 2 dozen 2-inch squares

  • STREUSEL
  • 5 tablespoons (2 1/2 ounces) butter
  • 1/2 cup (3 3/4 ounces) brown sugar, firmly packed
  • big pinch of salt
  • 2 teaspoons ground cinnamon
  • 2 teaspoons vanilla extract
  • 1 cup + 2 tablespoons (4 1/2 ounces) King Arthur Unbleached All-Purpose Flour or King Arthur 100% Organic White Whole Wheat Flour
  • FILLING
  • 1 cup (9 1/2 ounces) whole-berry cranberry sauce
  • BATTER
  • 1/2 cup (1 stick, 4 ounces) butter
  • 1 cup + 2 tablespoons (8 1/2 ounces) brown sugar
  • 2 large eggs
  • 1 cup (8 ounces) plain or flavored yogurt
  • 1/4 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour or King Arthur 100% Organic White Whole Wheat Flour
5/5 (2 Votes)

Crisp Chocolate Bites

Crisp Chocolate Bites

By

In a small saucepan over very low heat, combine the butter and chocolate

  • 6 Tbs. (3/4 stick) unsalted butter, cut into pieces
  • 2 oz. unsweetened chocolate, chopped
  • 1 cup granulated sugar
  • 1 egg
  • 1 tsp. vanilla extract
  • 3/4 cup all-purpose flour
  • 1/4 cup unsweetened Dutch process cocoa powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 cup confectioners’ sugar
4.3/5 (3 Votes)

Classic Barbecue Sauce

Classic Barbecue Sauce

By

In a saucepan over medium heat, warm the oil

  • 2 Tbs. vegetable oil
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1 1/2 cups ketchup
  • 1/2 cup cider vinegar
  • 1/4 cup Worcestershire sauce
  • 1/3 cup sugar
  • 1 Tbs. chili powder
  • 1/2 tsp. cayenne pepper, or as needed
4.5/5 (4 Votes)

Buttermilk Tartlets with Fresh Spring Berries

Buttermilk Tartlets with Fresh Spring Berries

By

No Summer party is complete without these delicious Buttermilk Tartlets with Fresh Spring Berries

  • TARTLET DOUGH:
  • 1 1/4 cups all-purpose flour, plus more for dusting
  • 1 1/2 tablespoons sugar
  • 1/4 teaspoon salt
  • 6 (3/4 stick) tablespoons cold unsalted butter, cut into 1/2-inch cubes
  • 4 to 6 tablespoons ice water
  • FILLING:
  • 1 1/2 cups buttermilk
  • 1/2 cup heavy cream
  • 2 teaspoons fresh lemon juice
  • 1 cup sugar
  • 1 1/2 tablespoons cornstarch
  • Pinch of salt
  • 2 egg yolks, at room temperature
  • 1 tablespoon unsalted butter
  • 1/2 pint fresh berries, such as raspberries or strawberries
4.8/5 (4 Votes)

fruited tea buns

fruited tea buns

By

Specialty Cheri raisins and jumbo raisins are a good choice, but feel free to substitute golden and regular raisins...

  • starter
  • 4 1/4 ounces King Arthur Unbleached All-Purpose Flour
  • 4 ounces cool water
  • 1/8 teaspoon instant yeast
  • dough
  • all of the starter
  • 6 ounces milk
  • 1 large egg
  • 13 3/4 ounces King Arthur Unbleached All-Purpose Flour
  • 2 ounces soft butter
  • 7/8 ounce sugar
  • 1 teaspoon instant yeast
  • 1 1/2 teaspoons salt
  • 1 teaspoon Buttery Sweet Dough Flavor or vanilla extract or 1/8 teaspoon Fiori di Sicilia
  • filling
  • 4 1/2 ounces chopped dried apricots
  • 2 ounces dried cranberries
  • 2 1/2 ounces jumbo raisins
  • 2 1/2 ounces Cheri raisins
  • topping
  • 1 3/4 ounces sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon water
4.6/5 (16 Votes)

Classic Quiche

Classic Quiche

By

Preheat an oven to 425°F

  • 1 flaky pastry dough disk (see recipe below), at cool room temperature
  • 8 bacon slices, chopped
  • 1 1/2 cups shredded Gruyère or Swiss cheese
  • 4 eggs
  • 1 3/4 cups half-and-half or milk
  • 1/4 tsp. freshly grated nutmeg
  • 1/2 tsp. salt
4.7/5 (3 Votes)