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Recipes
Hummingbird Cupcakes
By Yogadiva
Though it's not known exactly how the hummingbird cake got its name, some say the traditional Southern treat is so ...
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter (Plugara)
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 cup mashed ripe bananas (from about 3 large bananas)
- 1 tablespoon clover honey
- 1 cup chopped pecans
- 1/2 cup crushed pineapple, drained
- 1/4 cup hot water
- Vanilla Cream Cheese Frosting
- 1 (24-ounce) package white fondant
- Blue gel paste food coloring
- Edible luster dust (optional)
Angie's Stovetop Kettle Corn
By Yogadiva
When you're in the mood for a salty snack, don't let dietary restrictions get in the way: This tasty treat from Ang...
- 5 tablespoons high-heat sunflower oil
- 1/2 cup yellow popcorn kernels
- 1/4 cup sugar
- Sea salt
Soul Sweet 'Taters
By Yogadiva
Preheat the oven to 375 degrees F
- 4 medium sweet potatoes (about 1 3/4 pounds)
- 1 cup granulated sugar
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1 cup packed dark brown sugar
- 1 cup pecans, chopped
- 1/2 cup all-purpose flour
- 6 tablespoons unsalted butter, at room temperature
Sweet Corn and Chicken Soup
By Yogadiva
Directions Pour 10 cups water into a big stock pot and bring to a boil over high heat
- 1 leek, green parts too if you have 'em, sliced in half and thoroughly washed
- 1 carrot, chopped in half
- 3 -inch hunk fresh ginger
- 1 teaspoon whole coriander seeds
- 1 teaspoon whole black peppercorns
- 2 chicken breasts on the bone, with skin
- 3 (14-ounce) cans creamed-style corn
- 2 chicken bouillon cubes, crumbled
- 3 tablespoons finely chopped ginger
- 4 scallions, chopped finely, white and green parts (reserve some green for final garnish)
- 1 teaspoon sesame oil
- 1/4 cup cornstarch
- 1/4 cup cold water
- 2 egg whites
- 1 teaspoon unseasoned rice vinegar
- Kosher salt and freshly ground black pepper
- Soy sauce, for serving
- Special equipment: cheesecloth
Orange-Molasses Glazed Chicken
By Yogadiva
1. Preheat oven to 400 degrees
- 5 to 6 oranges
- 1/2 cup red-wine vinegar
- 1/4 cup molasses
- 4 bone-in skinless chicken breast halves (8 ounces each)
- Coarse salt and ground pepper
Sweet Potato Shepherd's Pie Recipe
By Yogadiva
Scrub and pierce sweet potato; place on a microwave-safe plate
- 1 large sweet potato
- 1/2 pound lean ground beef (90% lean)
- 1/4 cup chopped onion
- 1 can (8-3/4 ounces) whole kernel corn, drained
- 1/2 cup tomato sauce
- Dash each ground cinnamon, allspice and nutmeg
- 1 tablespoon butter
- 1 tablespoon 2% milk
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
Easter Egg Hunt Cake
By Yogadiva
Directions Preheat the oven to 350 degrees F
- 1 cup almonds
- 1 stick plus 1 tablespoon unsalted butter, at room temperature
- 1/2 cup plus 1 tablespoon granulated sugar
- 2 large eggs plus 1 egg yolk
- 1/4 cup all-purpose flour, plus more for dusting
- 1 teaspoon pure almond extract
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon orange liqueur (such as Grand Marnier)
- 2 sheets frozen puff pastry, thawed
- 1 heatproof rabbit figurine or whole almond (optional)
Orange Cream Cheese Frosting
By Yogadiva
Whip the butter and cream cheese in the bowl of an electric mixer fitted with a paddle attachment at medium-high sp...
- 1 pound unsalted butter
- 8 ounces cream cheese
- 1/4 cup fresh orange juice
- 2 tablespoons orange extract
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- 1 orange, zested
- 2 pounds powdered sugar
- 1/4 cup toasted pistachios, seasoned with salt and pepper, for garnish.
Reuben Dip
By Yogadiva
Directions Preheat the oven to 375 degrees F
- 1 8 -ounce package cream cheese, at room temperature
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon horseradish, drained
- 1 tablespoon relish
- 2 cups grated Swiss cheese (about 8 ounces)
- 2 ounces deli-sliced corned beef, chopped
- 1/2 cup sauerkraut, drained, patted dry and chopped
- 1/4 cup chopped fresh chives
- Pumpernickel bread, for serving
Roasted Corn and Chicken Chowder
By Yogadiva
Directions Preheat the broiler
- 2 ears of corn, husked
- 2 tablespoons unsalted butter
- 6 scallions, sliced
- 1 celery stalk, diced
- 1 large sweet potato, peeled and chopped
- 1 1/2 teaspoons chopped thyme leaves (from 4 large sprigs)
- 1 pinch cayenne pepper
- Kosher salt and freshly ground black pepper
- 1/4 cup cornmeal
- 2 cups shredded rotisserie chicken breast (about 10 ounces; skin removed)
- 1/2 cup whole milk
- 4 whole-grain dinner rolls, for serving