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Recipes
Sweet Potato Pecan Cupcakes with Cream Cheese Frosting
By Texaschef11
1. Place pecans in a single layer in a shallow pan
- 1 * 1 cup coarsely chopped pecans
- 2 * 2 cups sugar
- 1 * 1 cup butter, softened
- 4 * 4 large eggs
- 1 * 1 (16-oz.) can mashed sweet potatoes
- 2/3 * 2/3 cup orange juice
- 1 * 1 teaspoon vanilla extract
- 3 * 3 cups all-purpose flour
- 1 * 1 teaspoon baking powder
- 1 * 1 teaspoon ground cinnamon
- 1/2 * 1/2 teaspoon baking soda
- 1/2 * 1/2 teaspoon ground nutmeg
- 1/4 * 1/4 teaspoon salt
- * Cream Cheese Frosting
- * Garnish: coarsely chopped pecans
Salsa Roja (Tyler Florence)
By Texaschef11
Tear all the chiles into large pieces and toast them in a large dry skillet over medium heat until they change col...
- 1 * 1 dried ancho chile, stemmed and seeded
- 1 * 1 dried Anaheim chile, stemmed and seeded
- 2 * 2 dried chipotle chiles, stemmed and seeded
- 1 * 1 tablespoon dried oregano, preferably Mexican
- 1 * 1 tablespoon cumin seeds
- 1 * 1 tablespoon coriander seeds
- 1 * 1 cup hot water
- 8 * 8 plum tomatoes, quartered
- 1 * 1 medium Spanish onion, sliced
- 3 * 3 garlic cloves
- 3 * 3 tablespoons extra-virgin olive oil
- * Kosher salt and freshly ground black pepper
- 2 * 2 sprigs cilantro
- 1 * 1 tablespoon sugar
- 1 * 1 lime, juiced
Cinnamon Swirl Raisin Bread
By Texaschef11
Mix powdered milk, yeast, salt, sugar, and shortening in the bowl of a mixer
- one half recipe of White Bread:
- 1/3 cup powdered milk *see note
- 1.5 heaping Tbsp of instant yeast
- 3 tsp salt
- 1/3 cup sugar
- 3 Tbsp shortening
- 3 cups warm water
- Flour (approx 7.5 cups total)
- 1 cup raisins
Fig and Almond Cheesecake
By Texaschef11
1. Preheat the oven to 400 degrees F
- For the Crust:
- 2 1/2 cups shortbread cookie crumbs
- 1/2 cup ground almonds
- 1/4 cup granulated sugar
- 1/4 teaspoon almond extract
- 6 tablespoons butter, melted
- For the Cheesecake:
- Figs (fresh preferred, okay to substitute dried), halved or sliced, enough to cover crust
- 32 ounces cream cheese, at room temperature
- 1 1/4 cups granulated sugar
- 4 eggs, at room temperature
- 3/4 cup heavy cream
- 1 tablespoon vanilla extract
- For the Sour Cream Glaze:
- 2 cups sour cream
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- For the Amaretto Crème Anglaise:
- 1-1/3 cups heavy cream
- 1/2 vanilla bean, split
- 2 egg yolks
- 3 tablespoons granulated sugar
- 1/4 cup Amaretto
Snickerdoodle Brownies
By Texaschef11
1. Preheat the oven to 350 degrees F
- 2-2/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- 2 cups packed brown sugar
- 1 cup (8 ounces) unsalted butter, at room temperature
- 2 eggs
- 1 tablespoon vanilla extract
- 2 tablespoons granulated sugar
- 2 teaspoons cinnamon
Pumpkin Whoopie Pies with Caramel Cream Cheese Filling
By Texaschef11
Preheat oven to 350°F
- For the whoopie pies:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 tablespoons cinnamon
- 1 tablespoon ground ginger
- 1 tablespoon ground cloves
- 2 cups packed dark-brown sugar
- 1 cup vegetable oil
- 3 cups pumpkin purée, chilled
- 2 large eggs
- 1 teaspoon vanilla extract
- For the filling:
- 3 cups powdered confectioners’ sugar
- 8 ounces cream cheese, at room temperature
- 4 ounces (1 stick) unsalted butter, at room temperature
- 1/3 cup caramel sauce
- 1/2 teaspoon vanilla extract
Sweet Potato Oatmeal Chocolate Chip Cookies
By Texaschef11
Preheat oven to 350F and line a baking sheet with parchment paper
- 1 cup all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/4 tsp ground nutmeg
- 1/3 cup butter, room temperature
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 large egg
- 1/4 cup sweet potato puree
- 1/2 tsp vanilla extract
- 2 cups quick cooking oats
- 1 cup chocolate chips
- 1/2 cup chopped, toasted pecans
Peanut Butter Candy Bar Brownies
By Texaschef11
Combine crushed cookies and butter in a medium bowl
- 1 * 1 (16-oz.) package peanut-shaped peanut butter sandwich cookies, crushed
- 1/2 * 1/2 cup butter, melted
- 1 * 1 (14-oz.) can sweetened condensed milk
- 1/2 * 1/2 cup creamy peanut butter
- 1 * 1 tablespoon vanilla extract
- 5 * 5 (1.5-oz.) packages chocolate-covered peanut butter cup candies, coarsely chopped
- 2 * 2 (2.1-oz.) chocolate-covered crispy peanut buttery candy bars, coarsely chopped (we tested with Butterfinger)
- 1 * 1 cup semisweet chocolate morsels
- 1/2 * 1/2 cup honey-roasted peanuts
- 1/2 * 1/2 cup sweetened flaked coconut
Tiramisu
By Texaschef11
Combine first 3 ingredients and, if desired, Kahlúa, in a large bowl; beat with a mixer at medium speed until smoo...
- 1 (8-ounce) package fat-free cream cheese, softened
- 1/2 cup (4 ounces) mascarpone cheese
- 1/2 cup sugar
- 2 tablespoons Kahlúa (coffee-flavored liqueur) (optional)
- 1 cup frozen reduced-calorie whipped topping, thawed
- 3/4 cup cold strong brewed coffee
- 1 (3-ounce) package cake-style ladyfingers (12 ladyfingers)
- 1/2 teaspoon unsweetened cocoa
Fresh Berry Napoleons with Blueberry Curd
By Texaschef11
1. Place 1 sheet of phyllo on a work surface
- 8 * 8 sheets frozen phyllo dough, thawed
- * Nonstick cooking spray
- 2 * 2 tablespoons coarse sugar
- 1-1/2 * 1-1/2 cups fresh blueberries
- 3 * 3 tablespoons orange juice
- 1/4 * 1/4 teaspoon finely shredded orange peel
- 2 * 2 tablespoons sugar
- 1 * 1 teaspoon butter (no substitutes)
- 2 * 2 teaspoons cornstarch
- 2 * 2 teaspoons cold water
- 2 * 2 cups mixed fresh berries, such as blueberries, blackberries, red raspberries, and/or sliced strawberries
- 1 * 1 teaspoon water
- 1/3 * 1/3 cup frozen light whipped dessert topping
- * Mint sprigs (optional)