Aemelia's profile page
Recipes
CAKE - Lighter, Airy Pound Cake
By Aemelia
1. Preheat the oven to 350 degrees
- 1/2 pound (2 sticks or 8 ounces or 226 grams) butter, at room temperature, plus more for greasing the pan
- 1 1/2 cups (200 grams) all-purpose flour, plus more for dusting the pan
- 1/2 teaspoon (3 grams) baking powder
- Salt
- 4 large eggs, separated
- 3/4 cup plus 2 tablespoons (186 grams) sugar
- 1 tablespoon Cognac [brandy works as well, as does rum, as would one teaspoon of an extract of your choice]
- 1 1/2 teaspoons grated lemon zest.
BREAKFAST - Cheesy Baked Dip
By Aemelia
Mix first seven ingredients together and put into the hollowed out bread loaf
- 8 oz. sour cream
- 8 oz. cream cheese
- 16 oz. cheddar cheese, grated (sharp or mild)
- 4 oz. chopped green chilies
- Green onion (suit your own taste)
- 1 c. chopped ham
- 1/2 pound chopped bacon
- 1 round bread loaf, hollowed out
COOKIES - Hawaiian Macadamia Coconut Cookies
By Aemelia
Preheat oven to 180ºC/350ºF; line 2 large baking sheets with baking paper
- 1 cup (226g) unsalted butter, at room temperature
- 3/4 cup (150g) granulated sugar
- 3/4 cup (132g) firmly packed brown sugar
- 1 egg
- grated zest of 1 large orange
- 1 1/2 cups (210g) all-purpose flour
- 1 1/4 cups (145g) rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup (68g) sweetened desiccated coconut
- 3/4 cup (100g) macadamia nuts, coarsely chopped
SNACKS - Bacon Cheddar Puffs
By Aemelia
Combine milk and butter in medium saucepan
- 1 cup milk
- 1/4 cup butter
- 1 cup all-purpose flour
- 4 large eggs
- 1 cup (4 oz.) Sargento® Fine Cut Shredded Sharp Cheddar Cheese or Sargento® Fine Cut Shredded Mild Cheddar Cheese
- 8 slices bacon, cooked crisp, crumbled
- 1/2 tsp. onion salt or powder
- 1/4 tsp. garlic salt
- 1/4 tsp. freshly ground black pepper
CAKE - Fay Ripleys Chocolate Yule Log
By Aemelia
1. Preheat the oven to gas 6, 200°C, fan 180°C
- FOR CAKE:
- 125 g Caster sugar, plus extra to dust
- 3 Large eggs
- 100 g Plain flour, plus extra to dust
- 25 g Cocoa powder
- FOR THE FILLING:
- 300 ml Double cream, whipped
- FOR THE CHOCOLATE FUDGE ICING:
- 100 g Golden caster sugar
- 350 g Plain chocolate, chopped
- to dust Icing sugar
PASTRY - Chouquettes 1
By Aemelia
1. Preheat the oven to 425 degrees (220 C
- 1 cup (250ml) water
- 1/2 teaspoon salt
- 2 teaspoons sugar
- 6 tablespoons (90g) unsalted butter, cut into small chunks
- 1 cup (135g) flour
- 4 large eggs, at room temperature
- Glaze: 1 egg yolk, mixed with 1 teaspoon milk
- Crystal sugar
SCONE - Chocolate Chip Buttermilk Scones
By Aemelia
211 calories
- 3/4 c. cold buttermilk
- 1/4 c. sugar
- 2 tsp. vanilla
- 1 egg
- 2 c. flour
- 1 tbsp. baking powder
- 1/2 tsp. salt
- 3 tbsp. chilled butter, cut into small pieces
- 1 c. mini chocolate chips
- 1 egg white, lightly beaten
- 1 1/2 tbsp. sugar (for glazing)
CAKE - Apple Cider Bundt with Cream Cheese Frosting
By Aemelia
For the CAKE: Preheat the oven to 350 degrees F
- For the CAKE:
- 1/2 C. Butter, Softened
- 1 1/2 c. Granulated Sugar, Sifted
- 2 Eggs
- 1 tsp. Vanilla Extract
- 2 1/2 C. All Purpose Flour
- 2 tsp. Baking Powder
- 1/2 tsp. Baking Soda
- 1 tsp. Pumpkin Pie Spice
- 1 tsp. Cinnamon
- 1 tsp. Salt
- 1 C. Buttermilk
- 1 C. Apple Cider, heated
- For the FROSTING:
- (prepare half of the recipe)
- 1/2 C. Apple Cider, reduced by half
- 4 oz. Cream Cheese, softened
- 1/2 C. Butter, softened
- 1 1/2 C. Powdered Sugar, sifted
- 1 tsp. Vanilla Extract
- 1 tsp. Cinnamon
- 1/2 tsp. Salt
CAKE - Chocolate Wasted Cake
By Aemelia
To make the cake: (Note: Instead of milk, you can replace it with water or cooled brewed coffee
- Cake:
- 3 cups all-purpose flour
- 2 1/2 cups sugar
- 1 cup cocoa powder
- 2 tsp. baking soda
- 1 tsp. salt
- 2 cups milk*
- 1 cup butter, melted*
- 4 tsp. honey*
- 2 tsp. vanilla extract
- 1/2 cup semi-sweet chocolate chips*
- Frosting:
- 4 cups powdered sugar, sifted
- 1 cup cocoa powder
- 1/2 cup butter, softened to room temperature
- 1/3-1/2 cup whole milk (start out with 1/3 cup of milk and add more milk to your desired consistency)
- 1 tsp. vanilla extract
- Liqueur for drizzling on the cake layers (i.e. chocolate, coffee or almond)
- Melted chocolate for drizzling:
- 2 cups semi-sweet chocolate chips*
- 1/2-3/4 cup heavy cream or 1/4 cup vegetable oil
- Semi-sweet, bittersweet or dark chocolate chips for the sides of the cake
- Assorted chocolate candies for the top of the cake*
COOKIES - Milan Cookies 2
By Aemelia
- Preheat oven to 180C. - Cream butter and icing sugar until pale
- 85 g Salted butter – soften in room temperature
- 130 g Icing sugar
- 3 Egg whites
- 1 tbsp Vanilla essence
- 1 tbsp Lemon essence
- 94 g All purpose flour