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Recipes
Cappuccino Walnut Toffee
By Texaschef11
1. Preheat oven to 350°
- 2 cups chopped walnuts
- 1 1/4 cups butter
- 1 cup granulated sugar
- 1/3 cup firmly packed light brown sugar
- 1 tablespoon dark unsulphured molasses
- 2 teaspoons instant espresso
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup milk chocolate morsels
- 1 cup white chocolate morsels
Big Easy In a Jar Spice Mix (Cajun)
By Texaschef11
This is a great little spice to have around
- * 1 part Garlic Flakes
- * 1 part Onion Flakes
- * 1 part Dried Thyme Leaves
- * 1 part Dried Oregano
- * 1 part Black Pepper
- * 1 part White Pepper
- * 1 part Lemon Pepper
- * 1/2 (one half) part Cayenne Pepper
- * 1/2 part Ground Bay Leaves
- * 4 parts Sweet Paprika
Lemon Blueberry Cupcakes
By Texaschef11
Preheat the oven to 350˚ F
- For the cupcakes:
- 3/4 cup plus 2 tbsp. all-purpose flour, divided
- 3/4 cup cake flour
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 8 tbsp. unsalted butter, at room temperature
- 3/4 cup plus 2 tablespoons sugar
- Zest of 1 lemon
- 2 large eggs, at room temperature
- 1 tsp. vanilla extract
- 2 tbsp. lemon juice
- 1/2 cup plus 2 tbsp. milk, at room temperature
- 1 cup fresh blueberries
- For the frosting:
- 8 oz. cream cheese
- 5 tbsp. unsalted butter, at room temperature
- 3 cups confectioners’ sugar, sifted
- 1 tbsp. freshly squeezed lemon juice
- Zest of 1 large lemon
- Additional fresh blueberries, for garnish
Pumpkin Fudge
By Texaschef11
1. Line a 9×13-inch baking pan with foil or parchment paper, leaving some hanging over the sides for easy removal
- 2 cups granulated sugar
- 1 cup light brown sugar
- 3/4 cup unsalted butter
- 2/3 cup or 5-ounce can evaporated milk
- 1/2 cup canned pumpkin
- 2 teaspoons pumpkin pie spice
- 2 cups white chocolate chips
- 1 (7 oz.) jar marshmallow creme
- 1 cup chopped pecans
- 1 1/2 teaspoons vanilla extract
Sweet Potato Pecan Pie with Cinnamon Ice Cream
By Texaschef11
1. Preheat oven to 400°
- 1 (9-inch) frozen unbaked pie shell
- 1 cup sweet potatoes, mashed
- 2 tablespoons light brown sugar
- 2 large egg yolks
- 1 tablespoon unsalted butter, softened
- 1 tablespoon whipping cream
- 1 1/2 teaspoons vanilla extract, divided
- 1/4 plus 1/8 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground nutmeg
- 1 cup pecans, chopped
- 1/2 cup pecans, halved
- 1/4 cup granulated sugar
- 2 large eggs
- 3/4 cup light corn syrup
- 1 1/2 tablespoons unsalted butter, melted
- Cinnamon Ice Cream
Pumpkin Cupcakes with Cream Cheese Frosting
By Texaschef11
To Make the Cupcakes: 1. Preheat oven to 350°F
- For the Cupcakes:
- 4 cups cake flour (not self-rising), sifted
- 1 teaspoon baking soda
- 1 Tablespoon + 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 Tablespoon ground ginger
- 1 teaspoon freshly grated nutmeg
- ¼ teaspoon ground cloves
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 ½ cups packed light-brown sugar
- 4 large eggs
- 1 cup buttermilk
- 1 ½ cups canned pumpkin (not pie filling)
- For the Cream Cheese Frosting:
- 1 cup (2 sticks) unsalted butter, room temperature
- 12 ounces cream cheese, room temperature
- 1 pound (4 cups) confectioners’ sugar, sifted
- ¾ teaspoon vanilla extract
Coconut Caramel Candy Bars
By Texaschef11
Preheat oven to 350 In a medium bowl, whisk together flour, baking powder and salt
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter, softened
- 1 1/2 cups brown sugar
- 1 large egg
- 2 teaspoons vanilla
- 1 3/4 cups toasted shredded coconut, divided
- 5 ounces caramel (block, cubes or homemade), cut into 1/4" pieces
- 5 ounces chopped bittersweet chocolate
Snickers Cheesecake
By Texaschef11
1. Make crust: Preheat oven to 350ºF
- Crust:
- 24 chocolate sandwich cookies (such as Oreos)
- 4 tablespoons unsalted butter, melted
- Filling:
- 3 8-oz. packages cream cheese, at room temperature
- 3/4 cup sugar
- 3 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon lemon juice
- 1 tablespoon cornstarch
- 3 regular-size Snickers bars, cut into 1/4-inch slices
- 1/4 cup caramel sauce, optional
- 1/4 cup chopped roasted and salted peanuts, optional
Roasted Tomato and Corn Risotto
By Texaschef11
For the roasted tomatoes (do this a day in advance if you want to use the tomato oil to cook the rice) - this makes...
- * the reserved tomato water
- 4 * 4 tablespoons of the oil from covering the tomatoes
- 1/4 * 1/4 cup minced onion
- 2 * 2 cups arborio, carnaroli or other risotto-approved rice
- 1 * 1 cup dry white wine
- 2 * 2 teaspoons salt
- 4 * 4 of the roasted tomato halves, minced
- * corn kernels from 1 large ear
- 1/2 * 1/2 cup grated Parmigiano-reggiano cheese
- 6 * 6 ounces semi-soft aged goat cheese, small cubes
- * roasted tomato halves, room temperature or gently warmed
- 1 * 1 tablespoon fresh thyme leaves
Semolina Rolls with Sandwich Fillings
By Texaschef11
Dissolve the sugar or honey in the water and add the yeast and 1/2 cup all-purpose flour
- 1 teaspoon sugar or honey
- 2 cups room temperature water
- 1 tablespoon granulated yeast
- 2 1/2 to 3 1/2 cups King Arthur Unbleached All-Purpose Flour
- 1 tablespoon salt
- 2 1/2 cups semolina flour