Aemelia's profile page
Recipes
SPREAD - Balsamic Onion Marmalade
By Aemelia
1. Melt the butter in a large, heavy-based frying pan
- 25 g butter
- 1 kg onions, very finely sliced
- 100 ml balsamic vinegar
- 50 g dark muscovado sugar
- Salt and freshly ground black pepper
- Stem of fresh thyme
COOKIES - Chocolate Chips, Cranberry and Macadamia Nut Cookies
By Aemelia
1. Preheat oven to 350°F
- 3 cups of flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 sticks/226 grm butter – room temperature
- 1 cup packed brown sugar
- 1/4 cup sugar
- 2 eggs
- 1 tbsp vanilla
- 1 1/2 cups dried cranberries
- 1 1/2 cups chocolate chips
- 1 cup chopped toasted salted macadamia nuts
CAKE - Red Velvet Cupcakes
By Aemelia
1. Preheat oven to 350 degrees
- Red Velvet Cupcakes:
- from Martha Stewart
- 2 1/2 cups self-rising flour
- teaspoon baking soda
- 1 1/2 cups sugar
- 1 1/2 cups vegetable oil
- 2 large eggs, lightly beaten
- 1 teaspoon white vinegar
- 1 teaspoon pure vanilla extract
- 1 cup whole buttermilk
- 2 1/2 tablespoons red food coloring
- Cream Cheese Frosting:
- (for 2 dozen normal sized cupcakes)
- 1 stick butter
- 8-oz cream cheese
- 3 cups sifted confectioner's sugar
- 1 tsp pure vanilla extract
CAKE - Moist and Marbled Coffee Cake
By Aemelia
1. Preheat oven to 350. Make the filling: stir together sugar, coffee and cocoa powder in a small bowl; set aside
- For the filling:
- Aunt Patty's coffee cake (from Martha Stewart Living)
- 3 tablespoons sugar
- 4 1/2 teaspoons instant coffee granules
- 4 1/2 teaspoons unsweetened Dutch-process cocoa powder
- For the batter:
- 1/2 cup (1 stick) unsalted butter, softened, plus more for pan
- 2 cups all-purpose flour, plus more for pan
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup sugar
- 2 large eggs, room temperature
- 1 cup sour cream, room temperature
- 1 teaspoon pure vanilla extract
FROSTING - Royal Icing
By Aemelia
Combine the meringue powder and water
- (This will cover 2-3 dozen 3.5 inch cookies in 2 colors)
- 4 TBSP meringue powder
- scant 1/2 c. water
- 1 lb. powdered sugar
- 1/2 - 1 tsp light corn syrup
- few drops clear extract (optional)
CAKE - Red Velvet Cake
By Aemelia
Red Velvet Cake: Preheat oven to 350 degrees
- Red Velvet Cake:
- 2 1/2 cups all purpose flour
- 2 cups sugar
- 1 Tablespoon cocoa
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 eggs
- 1 1/2 cups oil
- 1 cup buttermilk
- 1 Tablespoon vinegar
- 1 teaspoon vanilla
- 2 oz. red food coloring
- Cream Cheese Frosting:
- 8 oz. cream cheese, room temperature
- 1 cup butter, room temperature
- 1 teaspoon vanilla
- 6 cups confectioners’ sugar
CAKE - Perfect Party Cake
By Aemelia
Getting Ready: Center a rack in the oven and preheat the oven to 350 degrees F
- For the Cake:
- Dorie’s Perfect Party cake from Dorie Greenspan’s Baking: From My Home to Yours
- 2 1/4 cups cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups whole milk or buttermilk (I prefer buttermilk with the lemon)
- 4 large egg whites
- 1 1/2 cups sugar
- 2 teaspoons grated lemon zest
- 1 stick (8 tablespoons or 4 ounces) unsalted butter, at room temperature
- 1/2 teaspoon pure lemon extract
- For the Buttercream:
- 1 cup sugar
- 4 large egg whites
- 3 sticks (12 ounces) unsalted butter, at room temperature
- 1/4 cup fresh lemon juice (from 2 large lemons)
- 1 teaspoon pure vanilla extract
- For Finishing:
- 2/3 cup seedless raspberry preserves stirred vigorously or warmed gently until spreadable
- 1 1/2 About 1 1/2 cups sweetened shredded coconut
CAKE - Nutella Frosted Cupcakes
By Aemelia
Preheat oven to 325F. Line 12 muffin tins with paper liners
- 10 tbsp butter, softened
- 3/4 cup white sugar
- 3 large eggs, at room temperature
- 1/2 tsp vanilla essense
- 1 3/4 cups sifted all purpose flour
- 1/4 tsp salt
- 2 tsp baking powder
- Nutella, 12 teaspoons. (1 teaspoon for each cupcakes)
VEGGIE - Artichoke Casserole
By Aemelia
Pre-heat oven to 350˚ F. Cook artichokes according to package directions
- 1 pound frozen artichoke hearts
- 1 3/4 cups whole milk
- 1 3/4 cups aged Fontina cheese, freshly grated
- 1/2 cup fresh ricotta
- 1 1/2 cups fresh spinach, julienned
- 1 leek, white and light green parts only, well washed and cut into rounds
- 1 extra large egg, lightly beaten
- 3 Tbs fresh tarragon leaves, chopped
- 3 Tbs fresh Italian flat leaf parsley, chopped
- 2 Tbs all purpose flour
- 1/2 tsp freshly ground black pepper (plus more to taste)
- 1/2 tsp good sea salt (plus more to taste)
- Olive oil
CAKE - Chocolate Mud Cake
By Aemelia
Preheat the oven to 160C (320F)
- 375 g (13 1/2 oz) butter, softened
- 1 1/3 cups (230 g / 7 7/8 oz) brown sugar
- 3 eggs
- 2 cups (300g / 10 1/2 oz) plain (all-purpose) flour, sifted
- 1/2 tsp baking powder
- 2/3 cup (80 g / 3 oz) cocoa powder, double sifted
- 200 g (7 oz) dark chocolate, melted
- 3/4 cup (180 ml / 6 fl oz) milk