Aemelia's profile page
Recipes
SNACKS - Cinnamon Sugar Mini Donut Muffins
By Aemelia
For the Muffins - Preheat oven to 350F
- 1 large egg
- 5 tablespoons unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 1/2 teaspoons vanilla extract
- 3/4 cup buttermilk
- 1 1/4 cups all-purpose flour
- 2 teaspoons cinnamon
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground nutmeg
- pinch salt, optional and to taste
- Coating
- 3 Tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- 1 to 2 teaspoons cinnamon
CAKE - Cinnamon Tea Cakes
By Aemelia
Preheat the oven to 180°C/350°F; butter two 15cm (6in) round cake pans, line the bottoms with baking paper and bu...
- Cinnamon topping:
- 2 eggs, separated
- 1 cup + 1 1/2 tablespoons (218g) caster sugar
- 1 cup (240ml) milk
- 2 cups (280g) all purpose flour, sifted
- 2 teaspoons baking powder, sifted
- 1/4 cup (56g) unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 2 tablespoons brown sugar
- 2 teaspoons ground cinnamon
- 2 tablespoons (28g) unsalted butter, melted
SOUP - Chicken Tortilla Soup
By Aemelia
Preheat oven to 375 degrees
- FOR THE GARNISHES:
- 2 whole Boneless, Skinless Chicken Breasts
- 1 Tablespoon Olive Oil
- 1-1/2 teaspoon Cumin
- 1 teaspoon Chili Powder
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Salt
- 1 Tablespoon Olive Oil
- 1 cup Diced Onion
- 1/4 cup Diced Green Bell Pepper
- 1/4 cup Red Bell Pepper
- 3 cloves Garlic, Minced
- 1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies
- 32 ounces, fluid Low Sodium Chicken Stock
- 3 Tablespoons Tomato Paste
- 4 cups Hot Water
- 2 cans (15 Oz. Can) Black Beans, Drained
- 3 Tablespoons Cornmeal Or Masa
- 5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches
- Sour Cream
- Diced Avocado
- Diced Red Onion
- Salsa Or Pico De Gallo
- Grated Monterey Jack Cheese
- Cilantro
CAKE - Lime and Coconut Cake
By Aemelia
Lime Glaze: Mix both ingredients in a bowl and stir until sugar completely dissolved
- Lime Glaze:
- 24 gm Lime juice
- 30 gm Granulated sugar
- Lime Cake:
- 132 gm All purpose flour
- 3/4 tsp Baking powder
- 1/8 tsp Salt
- 83 gm Butter
- 1 1/2 or 76 gm Whole eggs
- 150 gm Granulated sugar
- 75 gm 3/Fresh milk
- 8 gm Coconut milk
- 15 gm Lime juice
- Lime zest
- 10 gm grate lime
DESSERT - Blackberry Cobbler
By Aemelia
Melt butter in a microwavable dish
- 1 stick Butter
- 1-1/4 cup Sugar
- 1 cup Self-Rising Flour
- 1 cup Milk
- 2 cups Blackberries (frozen Or Fresh)
COOKIES - Peanut Butter Blossoms
By Aemelia
Line cookie sheets with parchment paper
- 1/2 c. butter
- 3/4 c. creamy peanut butter (I use Skippy Natural)
- 1/3 c. sugar (plus more for rolling)
- 1/3 c. light brown sugar
- 1 egg
- 1 tsp baking soda
- 1/2 tsp coarse salt
- 1 tsp vanilla
- 1 & 1/2 c. unbleached, all-purpose flour
- Hershey's Kisses (7 ounces)
COOKIES - Crisp Almond Cookies
By Aemelia
Cream together butter and sugars, until light and fluffy, about 5 minutes
- 1 1/2 cups butter, softened
- 1 cup brown sugar
- 1 cup sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all purpose flour
- 1 teaspoon baking power
- 1/8 teaspoon salt
- 1 cup finely chopped almonds
CAKE - Triple Lemon Chiffon Cake with Strawberries
By Aemelia
Start with the cake: preheat the oven to 180ºC/350ºF
- Cake:
- 8 eggs, separated
- 1/4 cup (60ml) vegetable oil
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon grated lemon zest
- 1/3 cup (80ml) water
- 1/2 teaspoon cream of tartar
- 1 1/2 cups (300g) sugar
- 1 3/4 cups (245g) cake flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Lemon white chocolate mousse:
- 100 g white chocolate, coarsely chopped
- 3/4 cup (180ml) heavy cream
- 1 egg white
- 1 tablespoon sugar
- zest of 1/2 lemon
- 1 tablespoon lemon juice
- 1-1 1/4 cups sliced strawberries
- Lemon buttercream:
- 3 egg whites
- 3/4 cup (150g) sugar
- 1/4 cup (60ml) freshly squeezed lemon juice
- 9 oz/252g unsalted butter, room temperature
- Decoration:
- candied lemon peel and/or fresh strawberries
COOKIES - Chocolate Candy Cookies
By Aemelia
Preheat oven to 350 degrees Sift flour, soda and salt with a wire whisk and set aside
- 1 1/2 cups all purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, slightly softened
- 1 cup peanut butter
- 1 cup sugar
- 1 egg
- 2 teaspoons vanilla
- Hershey’s Kisses or Reese’s Peanut Butter Cups, or both
PASTRY - Cronuts 1
By Aemelia
For the Danish dough: *** You'll notice in the original recipe that 2 packets of compressed or active dry yeast are...
- for the dough:
- 1/2 cup water
- 1/2 cup whole milk
- 2 eggs
- 1 tablespoon vanilla bean paste (can substitute with vanilla extract)
- 4 cups All Purpose Flour plus a cup extra for rolling (I use King Arthur All purpose)
- 1/2 cup sugar
- One 1/4 ounce package instant yeast (I use Red Star Platinum instant yeast)
- 1 teaspoon salt
- 1/4 teaspoon cardamom (optional. Don't use if you're only make the Cronuts)
- 1 tablespoon unsalted butter, room temperature
- for the butter block:
- 1 pound plus 2 tablespoons unsalted European butter, slightly cooler than room temperature
- 1/4 cup all purpose flour
- For the Cronuts:
- 1 batch Danish dough
- 2 quarts, grapeseed oil
- batch pastry cream:
- 1/2 cup heavy cream
- 1/2 cup milk
- 1/4 cup sugar
- 3 egg yolks
- pinch salt
- 2 1/2 tablespoons cornstarch
- 1 teaspoon vanilla bean paste
- To finish the Cronuts:
- 1/2 cup granulated sugar
- 1 cup confectioner's sugar
- 2 tablespoons whole milk
- For the Danish filling:
- One 8 ounce tub of Mascarpone (I use Vermont Creamery), room temperature
- 1 egg yolk
- 2 tablespoons confectioner's sugar
- 1 tablespoon flour
- zest of 1/2 a lemon
- scant pinch salt
- jam of choice
- To finish the Danish:
- Egg wash (1 large egg whisk together with 1 tablespoon of water)
- glaze (1 cup of confectioner's sugar whisked with 1 to 2 tablespoons milk)