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Recipes
Fleur de Sel Caramels
By cheeserohan
1. Line an 8-inch square baking pan with parchment paper, allowing it to drape over 2 sides, then brush the paper ...
- vegetable oil
- 1 1/2 cups sugar
- 1/4 cup light corn syrup
- 1 cup heavy cream
- 5 Tablespoons unsalted butter
- 1 teaspoon fleur de sel, plus extra for sprinkling
- 1/2 teaspoon pure vanilla extract
Roasted Red Onion and Squash Pasta
By cheeserohan
1. Preheat oven to 450. On a rimmed baking sheet, toss onions, squash, and sage with oil
- 2 medium red onions, cut into 6 wedges each, layers separated
- 1 medium butternut squash, peeled and cut into 3/4-inch pieces
- 1 Tablespoon coarsely chopped fresh sage leaves
- 1 Tablespoon extra-virgin olive oil
- coarse salt and ground pepper
- 1/2 pound short ridged pasta, such as rigatoni
- 1/4 cup grated fontina cheese ( 2 ounces)
Chewy Molasses Squares
By cheeserohan
1. Preheat oven to 350F. Lightly coat an 8-inch square baking dish with cooking spry
- nonstick cooking spray
- 1 3/4 cups all-purpose flour (spooned and leveled)
- 1/4 teaspoon baking soda
- 1/4 teaspoon coarse salt
- 1/3 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 1 cup unsulfured molasses
- 4 large egg whites
- 1/2 cups confectioners' sugar
Baked French Toast Casserole with Maple Syrup
By cheeserohan
Slice French bread into 20 slices, 1-inch each
- 1 loaf French bread (13 to 16 ounces)
- 8 large eggs
- 2 cups half-and-half
- 1 cup milk
- 2 Tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- dash salt
- Praline Topping, recipe follows
- maple syrup
Barley Salad with Chicken and Corn
By cheeserohan
1. In a medium pot of boiling water, cook barley according to package instructions
- 1 cup barley
- 2 bunches scallions, cut into thirds crosswise and white ends halved
- 2 1/2 cups fresh corn kernels or frozen corn
- 3 Tablespoons olive oil
- 1 pint grape tomatoes, halved
- 1/4 cup fresh parsley leaves
- bone-in skin-on chicken breast, cooked and shredded
- 1 Tablespoon plus 2 teaspoons fresh lime juice
- 5 ounces baby spinach
Peppermint Pie
By cheeserohan
Fill pie crust with ice cream
- chocolate pie crust
- mint chip ice cream
- chocolate shell topping
- crushed peppermints
Sundae Cupcakes
By cheeserohan
1. Make the cupcakes: Preheat the oven to 350F
- For the Cupcakes:
- 1 stick unsalted butter, cut into pieces
- 2 oz unsweetened chocolate, chopped
- 1 c granulated sugar
- 2 large eggs
- 1/4 c all-purpose flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 c whole milk
- 1 banana, chopped
- 1/4 c salted roasted peanuts, chopped
- For the Frosting:
- 2 1/2 sticks unsalted butter, at room temperature
- 2 / 1/2 c confectioners' sugar
- pinch of slat
- 1 1 2/ tsp pure vanilla extract
- 2 Tbsp whole milk
- 2 sugar ice cream cones, crushed
- For the Chocolate Shell:
- 6 oz semisweet chocolate, chopped
- 1 1/2 Tbsp coconut oil
- rainbow sprinkles, for decorating
Chicken and Sausage Gumbo
By cheeserohan
1. Make the roux: Heat the canola oil in a cast-iron skillet over medium heat until hot, about 5 minutes
- 2/3 c canola oil
- 3/4 c all-purpose flour
- 1/4 c whole-wheat flour
- 1/4 c finely chopped onion, plus 2 c roughly chopped
- 1 c low-sodium chicken broth
- 1 c chopped celery
- 1/2 c chopped green bell pepper
- 2 tsp cayenne pepper
- 1 tsp garlic powder
- kosher salt and freshly ground black pepper
- 1 lb smoked sausage, sliced
- 8 oz tasso ham or andouille sausage, diced
- 1 1/4 lb skinless, boneless chicken thighs, cut into 1-inch pieces
- 1 1/4 lb skinless, boneless chicken breasts, cut into 1-inch pieces
- 3 to 4 scallions, chopped
- cooked white rice, for serving (optional)
Healthy Fries
By cheeserohan
Preheat oven to 425F. Cut potatoes lengthwise into roughly 3/8-inch-thick slices
- 2 medium russet potatoes (about 1 pound)
- 4 teaspoons peanut or canola oil
- 1/4 teaspoon kosher or sea salt
- pinch of sugar
Cinnamon-Streusel Coffee Cake
By cheeserohan
1. Make the streusel topping: Mix together flour, 3/4 cup brown sugar, 1 teaspoon cinnamon, and 1 teaspoon salt
- For the Streusel Topping and Center:
- 1 1/4 cups all-purpose flour
- 1 cup packed light-brown sugar
- 1 14 teaspoons ground cinnamon
- coarse salt
- 1 1/2 sticks cold unsalted butter, cut into small pieces
- 1 1/2 cups chopped toasted pecans
- For the Cake:
- 1 stick unsalted butter, room temperature, plus more for pan
- 2 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- coarse salt
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 1 cup sour cream
- For the Glaze:
- 1 cup confectioners' sugar
- 2 Tablespoons whole milk