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Recipes
Throwdown’s German Chocolate Cake with Coconut-Pecan-Cajeta Frosting, Chocolate Ganache and Coconut
By Texaschef11
1. Preheat the oven to 325 degrees F
- Chocolate Cake
- 2 ¼ cups AP flour
- 3 teaspoons baking powder
- ¾ teaspoon baking soda
- ¾ teaspoons fine salt
- 12 tablespoons unsalted butter, at room temperature
- 1 cup plus 2 tablespoons good quality Dutch process cocoa powder (such as Valhrona or Cocoa Barry)
- 1 ½ cups muscavado light brown sugar
- 1 ½ cups granulated sugar
- 1 ½ cups strongly brewed black coffee, at room temperature
- 1 ½ cups buttermilk
- 3 large eggs
- 2 teaspoons vanilla extract
Fresh Corn Soup with Roasted Corn Guacamole
By Texaschef11
Roast the Corn for the Guacamole Preheat the oven to 450°F
- Roasted Corn Guacamole
- Kernels from 3 ears fresh corn, or 2 cups frozen corn, defrosted
- 1 tablespoon olive oil
- Salt and black pepper
- 1 tablespoon finely chopped red onion
- 2 tablespoons fresh cilantro, finely chopped
- 1 lime, finely grated zest and juice
- 1 jalapeño, stemmed and seeded, finely chopped
- 1 avocado, pitted and chopped
- Soup
- Kernels from 5 ears fresh corn, or 3 cups frozen corn, defrosted
- 2 tablespoons olive oil
- 1 clove garlic, crushed
- 1/2 red onion, chopped
- 1 jalapeño, stemmed and chopped
- Salt and black pepper
- 1 1/2 cups chicken broth
- Cilantro sprigs, to garnish
Key Lime Swirl Cheesecake Bars
By Texaschef11
Preheat oven to 325 degrees
- Crust
- 2 cups graham crackers
- 8 tbsp (1 US stick) unsalted butter, melted
Cowboy Cookies (Martha Stewart)
By Texaschef11
Preheat oven to 350 degrees
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 8 tablespoons unsalted butter, softened
- 8 tablespoons trans-fat free shortening
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 1/2 cups old-fashioned rolled oats
- 6 ounces bittersweet chocolate chips or chunks
- 3/4 cup coarsely chopped pecans, toasted
- 1/2 cup shredded unsweetened coconut
Pumpkin Coffee Cake
By Texaschef11
Spray a 9 inch round cake pan with nonstick spray
- 1 package (16oz) pound cake mix
- 3/4 cup canned pumpkin
- 6 tablespoons water
- 2 eggs
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- TOPPING
- 1/2 cup packed brown sugar
- 1/4 cup all purpose flour
- 3 tablespoons melted butter
Pumpkin Bars/Cake
By Texaschef11
Preheat the oven to 350 degrees
- Bars:
- 4 eggs
- 1 2/3 cups granulated sugar
- 1 cup vegetable oil
- 1 (15 ounce) can pumpkin
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 2 teaspoons pumpkin pie spice
- 1 teaspoon salt
- 1 teaspoon baking soda
- Frosting:
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Deep Fried Cookie Dough with Fleur de Sel
By Texaschef11
For the cookie dough: In a large bowl, whisk together the flour, baking soda, and salt
- Cookie Dough:
- 2 1/4 * 2 1/4 cups all-purpose flour
- 1 * 1 teaspoon baking soda
- 1 * 1 teaspoon salt
- 1 * 1 cup (2 sticks) butter, softened
- 3/4 * 3/4 cup granulated sugar
- 3/4 * 3/4 cup packed brown sugar
- 2 * 2 large eggs
- 1 * 1 teaspoon vanilla extract
- 3 * 3 cups semi-sweet chocolate chips
- *
- Batter:
- 2 * 2 cups flour
- 2 * 2 tablespoons sugar
- 1 1/4 * 1 1/4 teaspoon baking powder
- 1 * 1 large egg (or 1/4 cup pasteurized eggs)
- 1/4 * 1/4 cup seltzer water, plus more, if needed
- * Vegetable oil, for frying
- * Fleur de sel, for sprinkling
Homemade Pancake Syrup with Variations
By Texaschef11
Put sugar, water and molasses into a saucepan
- 1 cup sugar
- 2 cups water
- 1 Tbsp molasses
- 1 tsp vanilla
- 1 tsp maple extract
Lavendar Peach Jam with Vanilla
By Texaschef11
In a large heavy bottomed saucepan, combine the peaches, lavender and half the sugar
- 3 lbs peeled and crushed peaches (refer back to my Peach Salsa recipe to learn how to peel them easily)
- 1/4 cup fresh lemon juice
- 7 1/2 cups sugar
- 5 large sprigs lavender (don’t chop; leave whole) plus more for adding to the jars if desired
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract
- 1 3 ounce pouch liquid pectin
BLT Dip
By Texaschef11
1. Preheat oven to 350°F degrees
- 1 pound bacon, cooked
- 1 cup mayonnaise
- 1 cup sour cream
- 8 ounces cream cheese, softened
- 1 1/2 cups cheddar cheese
- 1 tomato, seeded and chopped
- 1/4 cup chopped green onions
- Additional green onions, cooked bacon, tomato, and lettuce for garnish, if desired