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Recipes
Whoopie Pies
By bakers_delight85
For the Cakes: Adjust two oven racks to the upper-middle and lower-middle positions and heat the oven to 350 degree...
- CAKES:
- 2 cups all-purpose flour
- 1/2 cup Dutch-processed cocoa powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 8 Tbsp. (1 stick) unsalted butter, softened
- 1 cup packed light brown sugar
- 1 large egg, room temperature
- 1 tsp. vanilla extract
- 1 cup buttermilk
- FILLING:
- 12 Tbsp. (1-1/2 sticks) unsalted butter, softened
- 1-1/4 cups confectioners' sugar
- 1-1/2 tsp. vanilla extract
- 1/8 tsp. salt
- 1-1/2 cups Marshmallow Fluff
Skillet Shrimp and Rice Creole
By bakers_delight85
In a large nonstick skillet, heat oil over medium heat
- 1 Tbsp. vegetable oil
- 1 large onion, chopped
- 2 cloves garlic, finely chopped
- 2 stalks celery, chopped
- 1/2 tsp. dried thyme leaves
- 1 bay leaf
- 1 cup long-grain white rice
- 1 red bell pepper, diced
- 1 can (14 ounces) tomatoes, including juice, chopped
- 1 cup fish or chicken stock
- 1/2 tsp. salt
- Pinch cayenne pepper
- 2 small zucchini, halved lengthwise and thinly sliced
- 1 lb. large shrimp, peeled and deveined, tails left on.
Maple-Glazed Gluten-Free, Dairy-Free Pumpkin Doughnuts
By bakers_delight85
1. Preheat the oven to 350º
- For the pumpkin doughnuts:
- 1 1/2 cups Silvana’s Gluten-Free All-Purpose Flour Blend
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 cup sugar
- 2 large eggs, at room temperature
- 1 cup canned pure pumpkin puree
- 1/2 cup vegetable oil
- 1 tablespoon pure vanilla extract
- For the maple glaze:
- 1 cup confectioners’ sugar, sifted
- 3 tablespoons pure maple syrup
- 2 teaspoons water
- Sprinkles, for topping
Spicy Chickpea Salad
By bakers_delight85
Start by making the dressing
- 2 (15-ounce) cans garbanzo beans, drained and rinsed
- 1/4 cup finely diced red onion
- 1/2 to 1 whole jalapeno, deseeded and finely diced
- 1/2 teaspoon lemon zest
- juice of 1/2 a lemon
- 1/3 cup roasted, salted cashews or almonds
- 1 ripe avocado, diced into chunks
- small handful flat leaf parsley leaves, coarsely chopped
- 1 or 2 cloves of garlic, smashed and coarsely chopped (2 cloves is for garlic lovers)
- 1/2 teaspoon coarse sea salt
- heaping 1 teaspoon whole grain mustard
- 1 teaspoon agave or honey
- 2 tablespoons red wine vinegar
- 1/4 cup olive oil
- 1/4 teaspoon red pepper flakes
- salt to taste
- 2 cups clean baby spinach leaves
Stuffed Eggplant
By bakers_delight85
Halve each eggplant, remove the tops and, using a melon baller, scoop out the flesh, leaving 1/4"-thick shells
- 2 Japanese eggplants, about 1 pound each
- 1 cup diced onions
- 1 cup shredded carrots
- 1 sweet red pepper, diced
- 1 cup chopped bok choy
- 2 Tbsp. defatted reduced-sodium chicken broth
- 2 cups diagonally sliced snow peas
- 1 cup hot cooked basmati or brown rice
- 2 Tbsp. reduced-sodium soy sauce
- 1 Tbsp. hoisin sauce
- 2 tsp. creamy peanut butter
- 1 tsp. grated fresh ginger
- 1 clove garlic, minced
Lemon-Pepper Chicken and Artichokes
By bakers_delight85
Heat the oil in a large skillet over medium-high heat
- 1 Tbsp. extra virgin olive oil
- 1 Tbsp. chopped garlic
- 1 tsp. crushed red pepper flakes
- 4 boneless skinless chicken breast halves, cut into 1-inch pieces
- 1 tsp. dried thyme
- 2 (14 ounce) cans artichoke hearts in water, drained
- 1/4 cup white wine
- 1 (2.25 ounce) can sliced black olives, drained
- 1 Tbsp. capers
- 3 Tbsp. lemon juice
- 1/2 tsp. lemon pepper seasoning
- 1/4 cup crumbled goat cheese (optional)
- 30 grape tomatoes, halved
- 4 leaves fresh basil, chopped
- 4 leaves fresh mint, chopped
- 6 lemon wedges, for serving
French Onion Soup
By bakers_delight85
Preheat the oven to 400 degrees
- 1/4 cup olive oil
- 2 large white onions, halved lengthwise and cut into 1/4-inch thick slices crosswise
- 4 sprigs fresh thyme
- 2 bay leaves
- 1/4 tsp. salt
- 1/4 tsp. freshly ground pepper
- 1/3 cup dry white wine
- 4 cups low-sodium chicken stock
- 4 (1-inch thick) slices whole wheat baguette, toasted and cooled
- 2 ounces Gruyere, shaved into paper-thin slices with a cheese plane or vegetable peeler
Hanger Steak with Caramelized Shallots
By bakers_delight85
Whisk together 1/4 cup oil, the vinegar, garlic, mustard and Worcestershire sauce in a large glass dish
- 1/2 cup extra virgin olive oil
- 1/4 cup sherry vinegar
- 2 garlic cloves, crushed with the side of a large knife
- 1 Tbsp. plus 1 tsp. Dijon mustard, plus more for serving
- 1 Tbsp. Worcestershire sauce
- 1-1/2 pounds hanger steak (about 10 inches long and 1-1/4 inches thick)
- 5 shallots, peeled and halved or quartered
- Coarse salt and freshly ground pepper
- 1/4 cup water
Toasted Wheat with Caramelized Bananas
By bakers_delight85
Warm the butter in a medium saucepan over medium-low heat
- Topping:
- 2 Tbsp. unsalted butter
- 1 cup bulgur (precooked cracked wheat, medium grind)
- 1 tsp. salt or more to taste
- 4 Tbsp. (1/2 stick) unsalted butter
- 2 Tbsp. light or dark brown sugar
- 2 medium bananas, peeled and halved lengthwise, then cut into 1- to 2-inch pieces
- 1 to 2 Tbsp. half and half, optional
Three-Pepper Frittata Casserole
By bakers_delight85
Preheat the oven to 400 degrees F
- 1/2 cup diced onion
- 1 sweet red pepper, chopped
- 1 green pepper, chopped
- 1 yellow pepper, chopped
- 3 cloves garlic, minced
- 1/3 cup white wine or apple juice
- 1/2 cup crumbled feta cheese
- 1 cup reduced-fat ricotta cheese
- 1 1/2 cups fat-free egg substitute
- 1/4 cup chopped fresh parsley
- 1/2 tsp. dried basil leaves
- 1/4 tsp. salt
- 1/4 tsp. freshly ground black pepper