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Recipes
pumpkin butter
By sanmo_babe
1. Place all of the ingredients in a saucepan and cook over low heat for 5 minutes stirring occasionally
- 2 Cups Pureed Pumpkin or 1 15oz Can Pumpkin Puree
- 1 Tsp Cinnamon
- 1/4 Tsp Nutmeg
- 1/4 Cup Honey
- 2 Tbsp Agave Nectar
- 1 Tbsp Lemon Juice
crispy oatmeal chocolate chip cookies
By sanmo_babe
1. Heat the oven to 375 degrees F
- 1 1/4 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon freshly ground nutmeg
- 1/8 teaspoon allspice
- 2 sticks unsalted butter, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3 cups rolled oats
- 2 cups semisweet chocolate chips or chunks
tsubu-an (sweet red beans
By sanmo_babe
With a pressure cooker, there's no need to presoak the beans, though you can if you want to
- 2 cups washed azuki beans
- 3/4 to 1 cup sugar
- 1/2 tsp sea salt
sweet pea cupcakes
By sanmo_babe
1) Whisk together the eggs and sugar until bright and well emulsified
- 3 eggs, room temperature
- 1 1/2 cups of sugar
- 1 teaspoon vanilla extract
- 2 cups of peas, pureed
- 1/2 cup of extra virgin olive oil
- 2 tablespoons of lemon juice
- 2 1/2 cups of cake flour
- pinch of salt
- 1 teaspoon of baking powder
- Sour Cream Frosting
- 1/4 cup of butter, room temperature
- 1/3 cup of sour cream
- 2 1/2 cups of powdered sugar
- 1/8 teaspoon of vanilla extract
- pinch of salt
s'mores cupcakes
By sanmo_babe
Preheat the oven to 350° F
- For the graham cracker crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- 5 1/3 tbsp. unsalted butter, melted
- 8 oz. bittersweet chocolate, finely chopped
- For the cake:
- 2 cups plus 2 tbsp. sugar
- 1 ¾ cups all-purpose flour
- ¾ cup plus 1 tbsp. cocoa powder
- 1 ½ tsp. baking powder
- 1 ½ tsp. baking soda
- 1 tsp. salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 tsp. vanilla extract
- 1 cup boiling water
- For the frosting:
- 8 large egg whites, at room temperature
- 2 cups sugar
- ½ tsp. cream of tartar
- 2 tsp. vanilla extract
strawberries, tsubu-an and ice cream
By sanmo_babe
Put about 2 tablespoons of tsubuan in a bowl, and top with about 4 (or more) spoonfuls of sliced strawberries, with...
- You need some tsubuan, sweet azuki beans that have been roughly mashed. I recommend my not-so-sweet tsubuan, which is easy to make in batches; extras can be frozen. Or use storebought—you can find it
- You also need some ripe strawberries, which are in season now around here, marinating them in balsamic vinegar.
banana corn fritters
By sanmo_babe
1. Combine the first 5 ingredients in a bowl and whisk to combine
- 3/4 Cup Cornmeal
- 1/2 Cup Flour
- 1 Tsp Baking Powder
- 1/2 Tsp Salt
- 1 Tsp Cinnamon
- 3 Medium Bananas
- 2 Tbsp Milk
- 1 Egg
- 1 Ear of Corn, kernels cut off the cob (or 1/2 cup frozen corn, defrosted)
- Canola or Vegetable Oil, as needed
- Honey, for serving
strawberries in balsamic vinegar
By sanmo_babe
The main task you have for making this is to get the best strawberries you can find
- 1 large pack of strawberries
- 3-4 Tbs good quality balsamic vinegar
- 3-4 Tbs sugar
apple butter turnovers
By sanmo_babe
1. Place the first 3 ingredients in a food processor and pulse until it resembles coarse cornmeal
- Apple Butter (makes 1 1/2 - 2 cups):
- 8 Tbsp Butter, chilled and cubed
- 8 Tbsp Shortening or Lard, chilled and cubed
- 2 1/2 Cups All Purpose Flour
- 1 Tsp Salt
- 5-6 Tbsp Ice Water
- 1 Tbsp Honey
- 1 Tbsp Water
- Apple Butter
- 2 Apples (1 tart such as granny smith or wine sap, 1 sweet such as golden delicious or Fuji)
- 1/2 Tsp Cinnamon
- 1 Tbsp Agave Nectar
- 1 Tbsp Apple Juice, Cider or Water
turkey tamales with mole negro
By sanmo_babe
done in banana leaves. Banana leaves can be found frozen in Latin American grocery stores
- Banana leaves for wrapping, thawed if frozen (see Tips, below)
- 2 turkey drumsticks or 1 thigh and drumstick
- 1 small onion, unpeeled
- 2 garlic cloves, unpeeled
- 8 whole black peppercorns
- 2 1/2 teaspoons salt, or to taste
- 1 1/2 cups mole negro, made by blending 1/2 cup Teotitlán-Style Black Mole paste with 1 cup chicken stock (see Tips, below)
- 8 ounces (about 1 cup) lard (preferably home-rendered; see Tips, below)
- 1 1/2 pounds (about 3 cups) coarse-ground fresh masa, homemade or bought from a supplier, or reconstituted masa made by mixing 2 1/4 cups masa harina with 1 3/4 cups chicken stock (preferably homemade
- .