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Recipes

Chocolate Chip Chai Cupcakes with Cinnamon Chai Ganache

Chocolate Chip Chai Cupcakes with Cinnamon Chai Ganache

By

Place 1/2 cup whole milk in a small saucepan with 1 chai tea bag

  • Chai Spice Mixture
  • Adapted from Dessert First
  • Ingredients
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cloves
  • 1 1/2 teaspoons ground cardamon
  • Method
  • Combine the spices together in a small bowl.
  • Vanilla Chai Cupcakes
  • Adapted from Dessert First
  • Makes 12 cupcakes
  • Ingredients
  • 1 1/2 cups cake flour
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons chai spice mixture
  • 1/2 cup unsalted butter, room temperature
  • 1 cup sugar
  • 1 egg
  • 2 egg whites
  • 1/2 cup whole milk
  • 1 chai tea bag
  • 1/2 cup dark chocolate chips
0/5 (0 Votes)

Champagne Truffles

Champagne Truffles

By

NOTE: If you can get your hands on some Ghirardelli or Guittard chocolate chips, I find that they have a smoother t...

  • truffle filling:
  • 3 1/2 cups semi-sweet chocolate chips
  • 1/4 cup butter
  • 3/4 cup champagne (I use Moet et Chandon White Star NV)
  • 1/4 cup honey
  • 1/4 cup liqueur (I use Grand Marnier)
  • coating:
  • 1 to 2 cups3 to 4 cups powdered sugar
  • semi-sweet or bittersweet chocolate chips
5/5 (1 Votes)

Chocolate Tartlets with Butter Orange Cookie Crust

Chocolate Tartlets with Butter Orange Cookie Crust

By

FOR THE CRUST: Preheat oven to 350 degrees F

  • For the Crust:
  • 1 3/4 cups all-purpose flour
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 2/3 cup powdered sugar
  • 1 tablespoon grated orange peel
  • 1/2 teaspoon salt
  • For the Filling:
  • 6 ounces bittersweet or semisweet chocolate, chopped
  • 6 tablespoons (3/4 stick) unsalted butter
  • 1/2 cup sugar
  • 2 large eggs
  • 2 large egg yolks
  • 2 tablespoons grand marnier
  • 1 teaspoon finely grated orange peel
  • 1/4 teaspoon salt
  • 1 tablespoon all-purpose flour
5/5 (1 Votes)

Pumpkin Tiramisu

Pumpkin Tiramisu

By

1. Line a 9x5x3-inch loaf pan with plastic wrap; set aside

  • 1/4 * 1/4 cup pure maple syrup or maple-flavor syrup
  • 1 * 1 tablespoon bourbon
  • 1/2 * 1/2 of a 15-ounce can (3/4 cup) pumpkin
  • 1 * 1 teaspoon ground cinnamon
  • 1/2 * 1/2 teaspoon ground ginger
  • 1/4 * 1/4 teaspoon salt
  • 1/2 * 1/2 cup whipping cream
  • 1/4 * 1/4 cup granulated sugar
  • 1/2 * 1/2 of an 8-ounce container mascarpone cheese, softened
  • 1 * 1 tablespoon powdered sugar
  • 1/2 * 1/2 cup whipping cream
  • 1 * 1 3-ounce package ladyfingers, split
  • * Ground nutmeg or freshly grated nutmeg
0/5 (0 Votes)

Banana Coconut Muffins

Banana Coconut Muffins

By

Special equipment: a muffin tin with 8 (1/2-cup) muffin cups; paper liners Put oven rack in middle position and pr...

  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 very ripe bananas, mashed (3/4 cup)
  • 1 stick (1/2 cup) unsalted butter, melted
  • 2/3 cup sugar
  • 1 large egg
  • 1/2 teaspoon vanilla
  • 3/4 cup sweetened flaked coconut
0/5 (0 Votes)

Golden Focaccia

Golden Focaccia

By

1) To make the starter: Mix the water and 1/16 teaspoon yeast, then add the flour, stirring till the flour is incor...

  • Starter
  • 1/2 cup cool water
  • 1/16 teaspoon instant or active dry yeast
  • 1 cup King Arthur Unbleached All-Purpose
  • Dough
  • 2 teaspoons instant yeast or 2 1/2 teaspoons active dry yeast
  • 1/2 cup lukewarm water*
  • all of the starter (above)
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1 1/4 teaspoons salt
  • 2 tablespoons nonfat dry milk
  • 2 tablespoons olive oil
  • Use 1 tablespoon less in summer (or in a humid environment), 1 tablespoon more in winter (or in a dry climate).
  • Topping
  • 2 tablespoons olive oil
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon coarsely ground black pepper
  • 1/8 teaspoon coarse sea salt or kosher salt
0/5 (0 Votes)

Fresh Corn Risotto

Fresh Corn Risotto

By

In a medium saucepan bring the chicken broth to boil with the bay leaf

  • 3 cups low-sodium chicken broth
  • 1 bay leaf
  • 1 ½ tbsp. extra-virgin olive oil
  • ½ medium onion, finely chopped
  • ¾ cup Arborio (medium grain) rice
  • ¼ cup dry white wine
  • ½ – 1 cup fresh corn kernels, from 1-2 ears
  • ½ cup freshly grated Parmesan cheese
  • salt and freshly ground pepper
0/5 (0 Votes)

Strawberry Lemonade Chiffon Layer Cake

Strawberry Lemonade Chiffon Layer Cake

By

Preheat oven to 350F. Grease two 9-inch round cake pans and line with parchment paper

  • 2 1/4 cups sifted cake flour
  • 1 1/2 cups sugar
  • 2 tsp baking powder
  • 1 tsp salt
  • 6 tbsp vegetable oil
  • 3/4 cup freshly squeezed lemon juice
  • 1 tbsp lemon zest
  • 6 large egg yolks
  • 8 large egg whites, room temperature
  • 1/2 tsp cream of tartar
0/5 (0 Votes)

Chicken BLT Taco Salad

Chicken BLT Taco Salad

By

1 In medium bowl, mix dressing ingredients until well blended

  • Dressing
  • 1/2 cup Old El Paso® Thick ‘n Chunky Salsa
  • 1/2 cup French dressing
  • Salad
  • 8 slices bacon, cut into 1/2-inch pieces
  • 4 boneless skinless chicken breasts, cut crosswise into 1/2-inch slices
  • 6 cups torn romaine or iceberg lettuce
  • 1 medium yellow bell pepper, coarsely chopped
  • 2 large tomatoes, coarsely chopped
  • 1 medium avocado, peeled, pitted and cut into thin wedges
  • 1 1/2 cups shredded Colby-Monterey-Jack cheese blend
  • 1/4 cup sour cream, if desired
  • 1 cup small triangular tortilla chips
0/5 (0 Votes)

Fluffernutter Cupcakes

Fluffernutter Cupcakes

By

Preheat the oven to 350 degrees

  • 1 1/2 cups brown sugar
  • 1/2 cup canola oil
  • 1 1/2 cup peanut butter
  • 2 eggs
  • 1 1/2 cups milk
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • 1 pinch salt
0/5 (0 Votes)