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Recipes
White Chocolate Truffle and Chocolate Fudge Layer Cake
By JennyMac
Preparation For chocolate stars: Line baking sheet with foil
- Chocolate stars
- 6 * 6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
- 1 * 1 tablespoon solid vegetable shortening
- * Nonstick vegetable oil spray
- Cake
- 4 * 4 ounces unsweetened chocolate, chopped
- 1 3/4 * 1 3/4 cups all purpose flour
- 1/4 * 1/4 cup unsweetened cocoa powder
- 1 * 1 teaspoon baking powder
- 3/4 * 3/4 teaspoon baking soda
- 1/2 * 1/2 teaspoon salt
- 2 * 2 cups sugar
- 1/2 * 1/2 cup (1 stick) unsalted butter, room temperature
- 2 * 2 teaspoons vanilla extract
- 2 * 2 large eggs
- 1 1/2 * 1 1/2 cups whole milk
- Filling and frosting
- 3 * 3 cups chilled whipping cream
- 1/4 * 1/4 cup (1/2 stick) unsalted butter, cut into pieces
- 1 * 1 pound good-quality white chocolate (such as Lindt or Baker's), finely chopped
- 2 * 2 teaspoons vanilla extract
- 1/2 * 1/2 teaspoon almond extract
- 4 * 4 tablespoons amaretto or other almond liqueur
Chocolate Stout Layer Cake with Chocolate Frosting
By JennyMac
Why use milk when you can use stout?
- Ingredients
- Cake
- 3 ounces unsweetened chocolate, chopped
- 2 1/4 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 14 tablespoons (1 3/4 sticks) salted butter, room temperature
- 1 1/4 cups plus 3 tablespoons sugar
- 3 large eggs, separated
- 3/4 cup chocolate stout, regular stout, or porter
- 2/3 cup freshly brewed strong coffee
- Frosting
- 1 pound bittersweet chocolate (54% to 60% cacao), chopped
- 2 cups heavy whipping cream
- 1 teaspoon instant espresso powder
- INGREDIENT TIP
- If you can find it, use a chocolate stout (Brooklyn Brewery and Oregon's Rogue Brewery make it) in the cake batter. The chocolaty flavors in the beer come from dark-roasting the malts. Some brewers ev
Thai Corn Chowder
By JennyMac
Directions Cut off the corn kernels; set aside
- Ingredients
- 4 ears corn
- 2 cups diced red-skinned potatoes (about 12 ounces)
- 3/4 cup chopped scallions
- 2 tablespoons grated peeled fresh ginger
- 4 cloves garlic, smashed
- 8 black peppercorns
- 1 stalk lemongrass, cut into thirds (optional)
- 4 tablespoons unsalted butter
- Kosher salt
- 1 red jalapeno pepper, seeded and minced
- 1 13.5-ounce can coconut milk
- 8 fresh basil leaves
- 8 fresh mint leaves
- 4 radishes, thinly sliced
- 1/4 cup roughly chopped fresh cilantro
- Juice of 1/2 lime, plus lime wedges for garnish
- 1 tomato, seeded and diced
Strawberry Zinfandel Trifle
By JennyMac
Preparation 1. In a 3- to 4-quart pan over high heat, bring wine and 1/3 cup sugar to a boil
- Ingredients
- 1 1/2 * 1 1/2 cups dry red Zinfandel
- 1/2 * 1/2 cup sugar
- 1 * 1 teaspoon vanilla
- 1 * 1 quart sliced strawberries
- 1 * 1 plain or lemon-flavored pound cake (1 lb.)
- 2 * 2 cups whipping cream
- * A few whole strawberries, rinsed
Vodka Espresso Martini
By JennyMac
From the O Magazine Cookbook, this cocktail will get and keep the party jumping
- Ingredients
- 1 * 1 ounce(s) premium vodka (or tequila, if you prefer)
- 1 * 1 ounce(s) cold espresso
- 1/2 * 1/2 ounce(s) Tia Maria
- 1/2 * 1/2 ounce(s) Kahlúa Especial
Peanut Butter Cups
By JennyMac
Directions 1. Combine sugar, peanut butter, and butter in an electric mixer fitted with the paddle attachment
- Ingredients
- Makes 36
- 2 * 2 cups sifted confectioners' sugar
- 1 1/2 * 1 1/2 cups smooth peanut butter, preferably all natural
- 3 * 3 tablespoons unsalted butter
- 1 * 1 pound bittersweet or semisweet chocolate
- 36 * 36 1 3/8-inch paper candy cups
Crabmeat Cakes with Mustard Sauce
By JennyMac
Crabmeat Cakes with Mustard Sauce Recipe courtesy Four Seasons for Food Network Magazine Prep Time: 15 min Inacti
- For the Crab Cakes:
- Ingredients
- 6 slices white bread, crusts removed
- 1 pound lump crabmeat, picked over for shells
- 1/2 cup mayonnaise
- 1 large egg yolk
- 1 stalk celery, finely chopped
- 1/4 cup finely chopped dill pickles
- 1 tablespoon unsalted butter, for frying
- 1 tablespoon olive oil, for frying
- For the Sauce:
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 2 teaspoons curry powder
- 1 teaspoon paprika
- 1/2 cup low-sodium chicken broth
- 1 cup milk
- 3 tablespoons whole-grain mustard
- 2 teaspoons yellow mustard seeds
- Kosher salt and freshly ground pepper
Garlic Fries
By JennyMac
Preparation Preheat oven to 400°
- Ingredients
- 4 teaspoons canola oil
- 3/4 teaspoon salt
- 3 pounds peeled baking potatoes, cut into 1/4-inch-thick strips
- Cooking spray
- 2 tablespoons butter
- 8 garlic cloves, minced (about 5 teaspoons)
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons freshly grated Parmesan cheese
Baked Potato Soup
By JennyMac
Preparation Preheat oven to 400°
- Ingredients
- 4 baking potatoes (about 2 1/2 pounds)
- 2/3 cup all-purpose flour
- 6 cups 2% reduced-fat milk
- 1 cup (4 ounces) reduced-fat shredded extra-sharp cheddar cheese, divided
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup reduced-fat sour cream
- 3/4 cup chopped green onions, divided
- 6 bacon slices, cooked and crumbled
Croquembouche
By JennyMac
How to video: http://www
- Makes 2 small croquembouches; Serves 20 to 30
- FOR THE PATE A CHOUX PUFFS
- 1/2 cup whole milk
- 1/2 cup water
- 4 ounces (1 stick) unsalted butter
- 1 teaspoon coarse salt
- 1 cup all-purpose flour
- 5 large eggs
- 1 large egg yolk
- 1/2 cup heavy cream
- Caramel Cream
- FOR THE ASSEMBLY
- Caramel
- Sugar Cookies, decorated with Royal Icing and fine sanding sugar