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Recipes
Maple Popcorn Caramel Crunch
By Texaschef11
Lightly coat a large shallow roasting pan with cooking spray
- 10 cups freshly popped popcorn
- 1 1/2 cups pecan halves, toasted
- 1 1/3 cups granulated sugar
- 16 tablespoons unsalted butter
- 1/4 cup pure maple syrup
- 1/4 cup corn syrup
- 1/2 teaspoon salt
- 1 teaspoon maple extract
Vanilla Pineapple Water
By Texaschef11
Put the pineapple, water, vanilla, and sugar in a blender and process until smooth
- 2 * 2 cups roughly chopped fresh pineapple
- 3 * 3 cups water
- 1/2 * 1/2 teaspoon pure vanilla extract
- 3 * 3 tablespoons sugar, or to taste
Layered Chocolate Zabaglione Cream Cakes
By Texaschef11
1. Grease a 15x10x1-inch baking pan
- * 1/2 cup unsalted butter
- * 3 ounces bittersweet chocolate
- * 6 eggs
- * 1 cup granulated sugar
- * 2 teaspoons vanilla
- * 1/2 teaspoon ground cinnamon
- * 1 cup sifted cake flour
- * White Chocolate Cream Frosting (see recipe below)
- * White Chocolate Zabaglione Sauce (see recipe below)
- * Fresh berries (optional)
- * White and/or bittersweet chocolate curls or shavings (optional)
- Directions
Praline Crumb Caramel Cheesecake Bars
By Texaschef11
1 Heat oven to 350°F
- Cookie Base and Topping
- 1 1
- pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
- 1/2 1/2
- cup cold butter or margarine
- 1/2 1/2
- cup chopped pecans
- 1/2 1/2
- cup toffee bits
- Filling
- 2 2
- packages (8 oz each) cream cheese, softened
- 1/2 1/2
- cup sugar
- 2 2
- tablespoons Gold Medal® all-purpose flour
- 1/2 1/2
- cup caramel topping
- 1 1
- teaspoon vanilla
- 1 1
- egg
Chocolate and Pumpkin Whoopie Pies
By Texaschef11
Preheat oven to 400 degrees F
- Cookies:
- * 1/2 cup butter, room temperature
- * 1 1/4 cups sugar
- * 1 egg
- * 1 cup buttermilk, room temperature
- * 1 teaspoon vanilla extract
- * 1 3/4 cups all-purpose flour
- * 3/4 cup unsweetened cocoa powder
- * 1 1/2 teaspoons baking soda
- * 1/2 teaspoon baking powder
- * Pinch salt
- Ingredients
- Filling:
- * 4 ounces cream cheese, room temperature
- * 1/2 stick unsalted butter, room temperature
- * 2/3 cup confectioners' sugar
- * 1/4 cup canned pumpkin puree
- * 1/4 teaspoon ground cinnamon
- * Pinch salt
Texas Pecan Cupcakes
By Texaschef11
Sponge: In a food processor blend pecans and sugar until mealy
- Texas Pecan Sponge
- 1 cup Granulated Sugar
- 1 cup Texas Pecans, toasted lightly
- 8 oz Unsalted Butter
- 2 tbsp Dark Corn Syrup
- 1 tbsp Pecan Oil
- 1 1/3 cup Cake Flour
- 2 ½ cup Corn Starch
- 1 tsp Baking Powder
- 4 Whole Eggs
- Coconut Creamy
- 1 cup Coconut Milk
- 1 cup Whole Milk
- 3 ½ tbsp Granulated Sugar
- 1 ½ tbsp Desiccated Coconut
- 2/3 cup Egg Yolks
- 1 tbsp Silver Sheet Gelatin, bloomed in cold water
- 4 oz Unsalted Butter
- Cream Cheese Icing
- 21 oz Cream Cheese, room temperature
- 7 oz Unsalted Butter, room temperature
- 2 cup Powdered Sugar
Banana Cream Spiced Mousse Minis
By Texaschef11
1. Beat cream cheese, pumpkin pie spice and 1/4 cup of the sugar in large bowl with electric mixer on medium speed ...
- 4 ounces (1/2 package) cream cheese, softened
- 2 teaspoons McCormick® Pumpkin Pie Spice
- 1/2 cup sugar, divided
- 1/2 cup Thai Kitchen® Coconut Milk
- 1 cup heavy cream
- 1 1/2 cups coarsely crushed vanilla wafer cookies, divided
- 2/3 cup caramel sauce, divided
- 1 banana, peeled and sliced, divided
- Toasted coconut (optional)
Double Glazed Doughnut Muffins
By Texaschef11
Preheat the oven to 425°F
- Glaze Ingredients:
- 1/4 Cup Butter, Unsalted and room temperature
- 1/4 Cup Vegetable Oil
- 1/2 Cup Sugar
- 1/3 Cup Brown Sugar
- 2 Eggs
- 1 1/2 Teaspoons Baking Powder
- 1/4 Teaspoon Baking Soda
- 3/4 Teaspoons Ground Nutmeg
- 1 Teaspoon Cinnamon
- 3/4 Teaspoon Salt
- 1 Teaspoon Vanilla Extract
- 2 1/2 Cups Flour
- 1 Cup Milk
- 3 Tablespoons Unsalted Butter, melted
- 1 Cup Powdered Sugar, sifted
- 1 Teaspoon Vanilla
- 2 Tablespoons Hot Water
Double Chocolate Peppermint Biscotti
By Texaschef11
1. Lightly grease two cookie sheets; set aside
- * 1/2 cup butter, softened
- * 2/3 cup sugar
- * 1/4 cup unsweetened cocoa powder
- * 2 teaspoons baking powder
- * 1/2 teaspoon salt
- * 2 eggs
- * 1 teaspoon peppermint extract
- * 1-3/4 cups all-purpose flour
- * 4 ounces bittersweet chocolate, chopped
- * 8 ounces vanilla-flavor candy coating, melted
- * 1/4 cup crushed peppermint candies
Peach Blueberry Cobbler
By Texaschef11
Preheat oven to 350 degrees
- 1 cup flour
- 1/2 cup white sugar
- 1 1/2 teaspoons baking powder
- 1/2 cup milk
- 1/4 cup butter, softened
- 1/4 cup packed brown sugar
- 1 tablespoon cornstarch
- 1/2 cup cold water
- 3 cups fresh peaches - peeled, pitted and sliced
- 1 cup fresh blueberries
- 1 tablespoon butter
- 1 tablespoon lemon juice
- 2 tablespoons coarse granulated sugar (I used regular white sugar)
- 1/4 teaspoon ground nutmeg