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Recipes
Cherry Cheesecake Brownies
By devogirl
Matzo cake meal thickens the cheesecake batter but allows the texture to remain creamy when baked
- Cheesecake:
- 1/2 cup chopped dried tart cherries
- 1 tablespoon cherry liqueur
- 1/4 cup sugar
- 6 ounces 1/3-less-fat cream cheese
- 1 tablespoon matzo cake meal
- 1/4 teaspoon vanilla extract
- 1 large egg, lightly beaten
- Brownies:
- Cooking spray
- 1 1/2 teaspoons unsweetened cocoa
- 3 ounces bittersweet chocolate, finely chopped
- 1 ounce unsweetened chocolate, finely chopped
- 6 tablespoons butter, cut into small pieces
- 1/2 teaspoon vanilla extract
- 2 large egg whites
- 1 large egg
- 3 19/50 ounces all-purpose flour (about 3/4 cup)
- 3/4 cup sugar
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
Banana Chip Pancakes
By devogirl
Birthday-morning special, these fluffy pancakes can be flavor adjusted to your heart's content! One of my kids eats...
- 2 cups biscuit/baking mix
- 1 egg
- 1 cup milk
- 1 cup mashed ripe bananas
- 3/4 cup swirled milk chocolate and peanut butter chips
- Maple syrup and additional swirled milk chocolate and peanut butter chips, optional
Curried Pasta with Cauliflower and Chickpeas
By devogirl
This time of year, the world is a series of microclimates—some areas are experiencing record heat, while others (...
- 8 to 10 ounces penne or ziti
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 to 4 cloves garlic, minced
- 1 medium red bell pepper, cut into short, narrow strips
- 4 heaping cups bite-sized cauliflower florets and stems
- 28-ounce can diced tomatoes
- 1 tablespoon good-quality curry powder, more or less to taste
- 1 teaspoon dried basil
- 15 - to 16-ounce can chickpeas, drained and rinsed
- 1/2 cup dark raisins
- 2 big handfuls baby spinach or arugula
- 2 to 3 tablespoons minced fresh cilantro or parsley, optional
- Salt to taste
- Dried hot red pepper flakes to taste
Caramel Pecan Sundaes
By devogirl
For the caramel, mix 1/3 cup water and the sugar in a medium heavy-bottomed saucepan
- 1 1/2 cups sugar
- 1 1/4 cups heavy cream
- 1/2 teaspoon pure vanilla extract
- 2 pints vanilla ice cream
- 2 pints butter pecan ice cream
- Toasted pecans
Soba Noodles with Tofu, Tomatoes, and Basil
By devogirl
Here is a recipe that I like when tomatoes and basil are both in season locally
- 8 ounces soba (buckwheat) noodles
- 16 ounces tub firm or extra-firm tofu
- 1 1/2 tablespoon olive oil
- 1 1/2 pound firm, ripe tomatoes, diced
- 1-2 teaspoons toasted sesame oil
- 1/4 - 1/2 cup thinly sliced fresh basil leaves, or more to taste
- 1 teaspoon curry powder
- 2 teaspoons agave nectar or 1 tsp natural granulated sugar
- 2 to 3 scallions, minced
- 2 tablespoons soy sauce, or to taste
Cottage Crunch Wrap
By devogirl
A fresh and healthy idea for a quick lunch!
- 1/2 cup diced yellow bell pepper
- 1/2 cup chopped carrot
- 1/2 cup chopped tomato (seeds discarded)
- 3 tbsps fresh lemon juice
- 3 tbsps thinly sliced green onion (greens only)
- 2 to 3 drops lemon oil or 1 tsp lemon zest 3 tbsps chopped fresh basil
- 1/4 tsp onion salt
- freshly ground pepper
- 1 cup large curd cottage cheese
- 2 large butter lettuce leaves
- 2 10" flour tortillas (try garden vegetable)
Cinnamon and Butternut Chickpeas
By devogirl
Happy Herbivore Cal 418 fat 2
- 15 oz chickpeas
- 3 cups butternut squash, diced
- 1/4 cup pure maple syrup
- 1 Tbsp cinnamon
- 1/2 tsp nutmeg
- 4 cups brown rice, cooked
Veggie Tortilla Roll-Ups
By devogirl
Cream cheese complements crunchy red bell pepper and olives in a vegetarian appetizer or kid's lunch
- 1 package (3 oz) cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup finely shredded Cheddar cheese (2 oz)
- 1/4 cup finely chopped red bell pepper
- 2 tablespoons sliced ripe olives, chopped
- 1 tablespoon chopped fresh parsley
- 3 flavored or plain flour tortillas (8 to 10 inch)
Mushroom Lentil Burgers
By devogirl
Make homemade veggie burgers in a snap with precooked lentils
- 1 tablespoon extra-virgin olive oil, divided
- 3/4 cup chopped onion
- 2 garlic cloves, chopped
- 5 regular or whole-wheat hamburger buns, toasted and divided
- 6 ounces presliced cremini mushrooms
- 1 (8-ounce) pouch precooked black beluga lentils (such as Archer Farms)
- 4 teaspoons Dijon mustard, divided
- 2 teaspoons chopped fresh thyme
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
- 1 large egg, lightly beaten
- 1 ounce goat cheese, crumbled
- 1 1/2 tablespoons canola mayonnaise
- 1/2 cup baby arugula
Mint Chocolate Chip Ice Cream Cake
By devogirl
1. Preheat oven to 350º. Grease and flour 3 (8-inch) round cake pans
- Parchment paper
- Devil's Food Cake Batter
- 1/2 1/2 1/2 gal. mint chocolate chip ice cream, softened
- 10 10 10 chocolate wafers, coarsely crushed Chocolate
- Ganache
- Garnishes: sweetened whipped cream, thin crème de menthe chocolate mints
- Devil's Food Cake
- Ingredients
- 1/2 1/2 1/2 cup butter, softened
- 3/4 3/4 3/4 cup sugar
- 1 1 1 large egg
- 1 1 1 teaspoon vanilla extract
- 1 1 1 cup all-purpose flour
- 1/3 1/3 1/3 cup unsweetened cocoa
- 1 1 1 teaspoon baking soda
- 3/4 3/4 3/4 cup hot strong brewed coffee
- 1 1 1 teaspoon white vinegar
- Preparation
- Ganache
- Ingredients
- 1 1 8 (4-oz.) semisweet chocolate baking bar, chopped 8 tablespoons whipping cream, divided
- Preparation
- 4 1 30-second to 4 whipping cream in a microwave-safe bowl at HIGH 1 minute or until melted, stirring at 30-second intervals. Stir in up to 4 Tbsp. additional cream for desired consistency. Use immediately.