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Recipes
Eggnog Truffles
By bakeaholic
1. In a large bowl, combine 8 ounces white chocolate and butter
- 20 ounces white chocolate, chopped and divided
- 3 tbsp. unsalted butter
- 1/4 tsp. ground nutmeg
- 1/4 tsp. ground cinnamon
- 1 (250 g.) pkg. cream cheese, softened
- 1/4 cup all-vegetable shortening
- Ground nutmeg for sprinkling (optional)
Yiayia's Prosphoro
By bakeaholic
1. Empty yeast into a soup bowl and add sugar
- 1/2 tsp. sugar
- 3/4 of a packet instant yeast
- 4 mugs all-purpose flour
- 1 tsp. salt
Pan Seared Duck with Vanilla Spiced Glaze
By bakeaholic
The vanilla glaze makes the duck breast very delicious
- Spice Powder:
- one 2-inch piece of cinnamon, broken up
- 5 pieces of star anise
- 2 tsp. whole fennel seed
- 2 tsp. Szechuan peppercorns or black peppercorns
- 2 tsp. whole cloves
- Glaze:
- 1/4 tsp. five spice powder or to taste
- 1/4 tsp. coriander seeds, toasted and crushed
- 2 tsp. honey
- 1/4 cup dry sherry
- 1 tsp. sherry vinegar
- 1 vanilla bean, split and scraped
- Duck:
- 2 duck breasts, preferably Muscovy (each about 1 lb.)
- Coarse salt and freshly cracked pepper
Fresh Tomato, Sausage and Pecorino Cheese Pasta
By bakeaholic
Ripe, late-summer tomatoes are juicy and delicious in this entree, with no seeding or peeling necessary
- 8 ounces uncooked penne
- 8 ounces sweet Italian sausage
- 2 tsp. olive oil
- 1 cup sliced onion
- 2 tsp. minced garlic
- 1 1/4 pounds tomatoes, chopped
- 6 tbsp. grated pecorino Romano cheese
- 1/4 tsp. salt
- 1/8 tsp. black pepper
- 1/4 cup torn fresh basil leaves (optional)
Pomegranate Breakfast Soda
By bakeaholic
Mix the ingredients together in a pitcher and serve over ice
- 2 cups pomegranate juice
- 2 cups sparkling water
- 1 tbsp. freshly squeezed lime juice
- 1 tbsp. superfine sugar
Stilton Shortbread
By bakeaholic
This shortbread is wonderful with a little Port Jelly spooned on top
- 1/2 cup unsalted butter, room temperature
- 1 tsbp. sugar
- 1/2 tsp. salt
- 2 cups all-purpose flour
- 1 cup Stilton cheese (or other blue cheese)
- 1/4 cup ground pecans
Frozen Banana Latte
By bakeaholic
Keep peeled and sliced bananas in your freezer in zip-top bags because you'll want to make this smoothie often!
- 1 cup vanilla low-fat frozen yogurt
- 1 cup vanilla soy milk
- 1/2 cup cubed soft silken tofu
- 2-3 tbsp. instant coffee granules
- 2 ripe bananas, sliced and frozen
- Ground cinnamon (optional)
Green Pea Salad
By bakeaholic
In a large bowl, combine peas, egg, bacon, bell pepper, mayonnaise, shallot and vinegar
- 2 cups fresh or frozen peas, thawed
- 1 hard-boiled egg, chopped
- 3 strips cooked and crumbled chicken or turkey bacon
- 1/4 cup chopped green bell pepper
- 2 tbsp. reduced-fat mayonnaise
- 1 tbsp. chopped shallot
- 2 tsp. rice wine vinegar
Grape Molasses Cookies (Moustokouloura)
By bakeaholic
1. Preheat oven to 340 degrees F
- 2/3 cup grape molasses
- 1/2 cup olive oil
- 2/3 cup sugar
- 8 tbsp. fresh orange juice
- 1/2 tsp. nutmeg
- 4 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1/2 tsp. ground cloves
- 2 tbsp. cognac
- 1 tsp. salt
- approximately 1 kg. all-purpose flour
Chocolate Peanut Butter Mug Cake
By bakeaholic
In a large mug, whisk (with a small whisk or large fork) together the dry ingredients (flour, sugar, cocoa powder, ...
- 3 tbsp. all-purpose flour
- 2 tbsp. sugar
- 1 1/2 tbsp. cocoa powder
- 1/4 tsp. baking powder
- pinch of salt
- 3 tbsp. milk
- 1 1/2 tbsp. vegetable oil
- 1 tbsp. peanut butter