Aemelia's profile page
Recipes
CAKE - Dark-Chocolate Cake with Ganache Frosting
By Aemelia
Cake: 1. Preheat oven to 350
- Cake:
- 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
- 1/2 cup unsweetened Dutch-process cocoa (spooned and leveled), plus more for pans
- 2 cups all-purpose flour (spooned and leveled)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups packed light-brown sugar
- 2 large eggs plus 2 large egg yolks, room temperature
- 6 ounces bittersweet chocolate, melted
- 1 teaspoon pure vanilla extract
- 1 cup low-fat buttermilk
- Dark Chocolate Ganache:
- 2 cups heavy cream
- 1/2 cup confectioners' sugar
- 1/8 teaspoon salt
- 1 pound bittersweet chocolate, roughly chopped
CAKE - Matcha Strawberry Shortcake
By Aemelia
Preheat the oven to 180°C
- Green tea Sponge Cake:
- 2 Eggs
- 60 g Sugar
- 50 g Cake flour
- 5 g Green tea powder
- 12 g Unsalted butter, melted
- 10 g Whipping cream, warm
- Whipping cream:
- 300 g Whipping cream
- 15 g Icing sugar
- 200 g Fresh strawberries
- Syrup:
- 20 g Simple syrup
- 5 g Green Tea Liqueur
SCONE - Nutella Scones
By Aemelia
Preheat oven to 350. Place the hazelnuts on a cookie sheet and bake for 15 minutes, or until the papery skins begi...
- 1 about 1 cup hazelnuts
- 2 cups unbleached all-purpose flour
- 1/4 cup sugar
- 1/4 cup dutch-process cocoa powder (such as Hershey's Special Dark)
- 1 TBSP baking powder
- 1/2 tsp. coarse salt
- 6 tablespoons cold unsalted butter, cut into chunks
- 1 large egg
- 1/2 cup heavy cream
- 1/2 cup Nutella, divided
BREAKFAST - Brussels Sprouts, Potatoes, and Turkey Hash
By Aemelia
Charred brussels sprouts get crisp, sweet and flavorful—perfect for smothering with egg yolks and gravy
- 2 tablespoons vegetable oil or turkey fat
- 3 cups finely shredded brussels sprouts
- 1 small onion, finely sliced (about 3/4 cup)
- 2 cups leftover or packaged (c00ked)roasted potatoes, cut into 1/4-inch dice
- 1/2 pound roasted turkey meat, cut into 1/4-inch dice
- 1 tablespoon chili sauce
- 1 teaspoon hot sauce
- Kosher salt and freshly ground black pepper
- 2 to 4 eggs
- Turkey gravy
SQUID - Chinese Salt and Pepper Squid
By Aemelia
Slice the squid tubes into 1/2-inch thick rings (leave the tentacles whole – they curl up beautifully when cooked...
- 1 lb (500 g) raw squid, tentacles and tubes
- 4 1/2 tsps sea salt
- 1 1/2 tsps Sichuan peppercorns, toasted over medium low-heat in a pan (no oil) for about 3 minutes
- 1/2 cup (50 g) flour
- 1/2 cup (80 g) cornstarch
- 3-4 Thai bird chilis, roughly chopped (use less for milder spice)
- 2 stalks green onions, chopped
- oil for deep frying
BREAD - Mascarpone Blueberry Biscuits (Soft and Mild biscuits)
By Aemelia
Preheat the oven to 180°C
- 220 g Cake flour
- 3 tsp Baking powder
- 30 g Sugar
- 1/4 tsp Salt
- 30 g Dried blueberries
- 100 g Unsalted butter (cold and cut into small pieces)
- 70 g Mascarpone
- 30 g Crème Fraîche
- Milk, and sugar for brushing and sprinkle on top of the biscuits
COOKIES - Checkerboard Cookies 2
By Aemelia
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until well blended, ...
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon pure lemon extract
- 1/4 teaspoon salt
- 2 1/2 cups sifted all-purpose flour
- 3 tablespoons Dutch-process cocoa powder
- 1 large egg
DESSERT - Biscoff Brownies
By Aemelia
Preheat oven to 325. Grease a 9 x 13" pan
- For the Biscoff swirl:
- 1/2 cup Biscoff Spread / Peanut Butter
- 4 ounces cream cheese
- 2 TBSP sugar
- 1 egg
- For the brownies:
- 1 cup dutch-process cocoa
- 1 tsp. kosher salt
- 1/2 tsp. baking powder
- 1 & 1/2 sticks unsalted butter
- 2 cups sugar
- 1 TBSP vanilla
- 3 eggs
- 1 cup flour
VEGGIE - Zesty Roasted Vegetables
By Aemelia
HEAT oven to 450°F. Line 15x10x1-inch baking pan with foil; spray with cooking spray
- 1/2 lb. whole button or crimini mushrooms
- 1/2 lb. baby carrots
- 1 medium onion, peeled, cut into 1/2-inch-thick wedges
- 1 large red, green or yellow bell pepper, cut into 8 strips
- 1/3 cup KRAFT Light Zesty Italian Dressing
- 1/3 cup KRAFT Grated Parmesan Cheese, divided
CAKE - Daniel Boulud’s Pistachio Pound Cake
By Aemelia
Preheat the oven to 325 degrees
- 1 and a 1/4 cups (10 oz.) unsalted butter, softened
- 2 cups shelled unsalted pistachios
- 1 and a 1/2 cups sugar
- 5 eggs
- 1 and a 1/2 cups all-purpose flour