Menu Enter a recipe name, ingredient, keyword...

DreiFromBK's profile page

Recipes

Dark Chocolate Espresso Cake

Dark Chocolate Espresso Cake

By

Prep Time: 5 minutes Cook Time: 1 hour Total, Incl Inactive Time: 1 hour, 5 minutes Yield: 8 to 10 servings

  • Dark Chocolate Espresso Cake:
  • 2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1/2 cup plus 1 tablespoon unsweetened cocoa powder
  • 1 3/4 teaspoons baking soda
  • 3/4 teaspoon salt
  • 1 1/3 cups water
  • 1/3 cup Espresso Balsamic Vinaigrette (see note below for substitution)
  • 1 tablespoon molasses
  • 2 teaspoons vanilla
  • Butter, for the pan
  • Flour, for the pan
  • Mocha Glaze:
  • 1 teaspoon instant coffee powder
  • 1 teaspoon hot water
  • 1 teaspoon unsweetened cocoa powder
  • 1 pinch (about 1/16 teaspoon) sea salt
  • 1/2 cup powdered sugar
  • 1 teaspoon water
  • Other:
  • 2 teaspoons grated dark chocolate, for garnish
4.5/5 (19 Votes)

German Chocolate Cake

German Chocolate Cake

By

Directions Preheat the oven to 350°F

  • CHOCOLATE CAKE:
  • 1/2 cup water
  • 6 ounces German's Sweet Chocolate (or any sweet chocolate), chopped
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 eggs separated
  • 1/2 cup milk
  • 1/2 cup coconut milk
  • PECAN BRITTLE:
  • 1 cup pecan halves
  • 1 cup granulated sugar
  • 1/2 cup light corn syrup
  • 1 tablespoon unsalted butter, softened
  • 1 teaspoon vanilla extract
  • COCONUT PECAN FILLING:
  • 3/4 cup coconut milk
  • 3/4 cup evaporated milk
  • 4 egg yolks
  • 2 ounces German's Sweet Chocolate, chopped
  • 1 teaspoon vanilla extract
  • 1 teaspoon light rum
  • 1 1/2 cups granulated sugar
  • 3/4 cup unsalted butter
  • 2 2/3 cups flaked unsweetened coconut
  • 1 1/2 cup chopped pecans
  • COCONUT CREAM CHEESE FROSTING
  • 8 ounces cream cheese, softened
  • 4 tablespoons unsalted butter, softened
  • 1/2 teaspoon coconut extract
  • 1 1/2 cups confectioners' sugar
  • 1/4 cup coconut milk
  • OTHER TOPPINGS:
  • 2 ounces German's Sweet chocolate, shaved into curls
  • 1/2 coconut, shaved into curls
4.4/5 (16 Votes)

Bibb-and-Radish Salad with Buttermilk Dressing

Bibb-and-Radish Salad with Buttermilk Dressing

By

In a large bowl, toss the lettuce with the radishes and chives

  • 3 large heads of Bibb lettuce, leaves torn
  • 8 radishes, thinly sliced
  • 1/3 cup snipped chives
  • 2 tablespoons mayonnaise
  • 1/3 cup buttermilk
  • 2 tablespoons red wine vinegar
  • 1/4 cup extra-virgin olive oil
  • Salt and freshly ground pepper
4.6/5 (7 Votes)

Roast Chicken With Couscous, Dates and Buttered Almonds

Roast Chicken With Couscous, Dates and Buttered Almonds

By

Heat oven to 375 degrees. In a large ovenproof dish or pot with a tight lid, combine 2 tablespoons olive oil, the l...

  • 4 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground black pepper
  • Fine sea salt
  • 1 large whole chicken, about 4 pounds
  • 2 cups couscous (not instant)
  • 3 tablespoons butter
  • 1/2 cup sliced almonds
  • 1/2 cup slivered dates
  • 1 teaspoon sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons orange blossom water (optional)
  • 2 tablespoons honey
  • Chopped mint, parsley or cilantro, or a combination, for garnish
4.8/5 (5 Votes)

Lemony Barley Salad with Kale Pesto

Lemony Barley Salad with Kale Pesto

By

In a medium saucepan, cook the barley in salted boiling water until al dente, 30 minutes

  • 1 cup pearled barley (about 8 ounces)
  • 2 tablespoons pine nuts
  • 1/2 cup plus 2 tablespoons extra-virgin olive oil
  • 1/2 cup currants
  • 1 tablespoon minced shallot
  • 6 ounces kale, stems discarded and leaves torn into small pieces (4 cups)
  • 1 tablespoon fresh lemon juice
  • Kosher salt
  • 2 tablespoons chopped preserved lemon (optional)
5/5 (2 Votes)

Shrimp Pad Thai

Shrimp Pad Thai

By

In a large bowl, cover the noodles with cold water and let stand for 2 hours

  • 2 ounces flat rice noodles
  • 1 1/2 tablespoons skin-on peanuts
  • 1/4 cup tamarind concentrate (see Note)
  • 1/4 cup Asian fish sauce
  • 1 1/2 ounces palm sugar (see Note), grated on the large holes of a box grater (1/4 cup)
  • 1 tablespoon distilled white vinegar
  • 1/4 teaspoon shrimp paste in oil (see Note)
  • 1/4 teaspoon Thai chile powder (see Note)
  • 3 tablespoons canola oil
  • 2 tablespoons dried shrimp (see Note)
  • 7 head-on shrimp, peeled and deveined
  • 2 tablespoons diced extra-firm tofu (1 ounce)
  • 1 tablespoon minced garlic
  • 1 tablespoon finely chopped shallot
  • 1 tablespoon minced Thai preserved sweet radish (see Note)
  • 1 large egg, beaten
  • 2 tablespoons 1-inch pieces of garlic chives
  • Bean sprouts and lime wedges, for garnish
4.3/5 (19 Votes)

Apple Upside-Down Cake

Apple Upside-Down Cake

By

Precooking some of the apples before placing them in the bottom of the cake pan gave us plentiful fruit infused wi...

  • 4 tablespoons (1/2 stick) unsalted butter, cut into 4 pieces, plus extra for pan
  • 4 Granny Smith apples or Golden Delicious (about 2 pounds), peeled and cored
  • 2/3 cup packed light brown sugar (4 2/3 ounces)
  • 2 teaspoons juice from 1 lemon
  • 1 cup unbleached all-purpose flour (5 ounces)
  • 1 tablespoon cornmeal (optional)
  • 1 teaspoon baking powder
  • 1/2 teaspoon table salt
  • 3/4 cup granulated sugar (5 1/4 ounces)
  • 1/4 cup packed light brown sugar (1 3/4 ounces)
  • 2 large eggs
  • 6 tablespoons (3/4 stick) unsalted butter, melted and cooled slightly
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
4.4/5 (16 Votes)

Jicama-and-Citrus Salad

Jicama-and-Citrus Salad

By

Using a very sharp knife, peel the grapefruits and oranges, being sure to remove any bitter white pith

  • 2 Ruby Red grapefruits
  • 2 navel oranges
  • One 1-pound jicama, peeled and cut into 1/2-inch dice
  • 4 radishes, thinly sliced
  • 2 tablespoons fresh lime juice
  • 3/4 cup lightly packed cilantro, chopped
  • Salt
  • Pepper
5/5 (6 Votes)

Quesadillas for a Crowd

Quesadillas for a Crowd

By

The key to making four quesadillas in one shot lies in the timing

  • 4 to 6 6
  • Letting the quesadillas cool before cutting them is important; straight from the oven the cheese is molten and will ooze out. Serve the quesadillas with pico de gallo, guacamole, and/or sour cream.
  • Ingredients
  • 3 3 3 tablespoons vegetable oil
  • 8 8 8 ounces provolone cheese, shredded (2 cups)
  • 8 8 8 ounces whole-milk mozzarella cheese, shredded (2 cups)
  • 1/4 1/4 1/4 cup minced jarred jalapeños
  • 4 4 4 (10-inch) flour tortillas
4.8/5 (15 Votes)

Slow-Cooker White Chicken Chili

Slow-Cooker White Chicken Chili

By

Bone-in, skin-on chicken thighs added deeper flavor to our Slow-Cooker White Chicken Chili than boneless breasts, e...

  • Serves 6 to 8
  • Four bone-in, skin-on split chicken breasts will work in place of the thighs.
  • Ingredients
  • 3 (16-ounce) cans cannellini beans, drained and rinsed
  • 1 (16 ounce) can white hominy, drained and rinsed
  • 3 cups low-sodium chicken broth
  • Salt and pepper
  • 6 bone-in, skin-on chicken thighs (about 3 pounds, see note), fat trimmed
  • 1 tablespoon vegetable oil
  • 2 onions, chopped fine
  • 4 jalapeño chiles, seeded and chopped fine
  • 6 cloves minced garlic
  • 1 1/2 tablespoons ground cumin
  • 2 teaspoons ground coriander
  • 1/4 cup finely chopped fresh cilantro leaves
  • 2 tablespoons drained jarred pickled jalapeños, minced
4.6/5 (19 Votes)