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Recipes
Chocolate-Espresso Cupcakes
By MarieR
Preheat oven to 350. Line muffin pans
- Frosting:
- 1 C. butter
- 3/4 C. cocoa powder
- 1 (4 oz.) bittersweet chocolate baking bar, chopped
- 2 Tsp. instant espresso powder
- 1 1/2 C. sugar
- 4 large eggs
- 1 3/4 C. all purpose flour
- 1 Tsp. salt
- 1 Tsp. baking powder
- 3/4 Tsp. baking soda
- 1 C. sour cream
- Cream Espresso Frosting: Recipe Follows
- 5 Tbsp. heavy whipping cream
- 2 Tsp. instant expresso powder
- 1 C. butter, softened
- 5 C. confectioners sugar
Chocolate Cake, Brown Butter Frosting
By MarieR
Bake From Scratch, June 2016, Page 107, 4-layer 9-inch cake The brown butter frosting makes this cake extra flavorf...
- Brown Butter Buttercream Frosting Recipe:
- CAKE
- Makes 1 (9-inch) 4-layer cake
- 2 cups (456 grams) unsalted butter, softened
- 4 cups (800 grams) granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 teaspoons almond extract
- 2 1/2 cups (560 grams) brewed coffee, room temperature
- 2 cups (500 grams) sour cream
- 5 1/2 cups plus 1 tablespoon (684 grams) all-purpose flour, sifted
- 2 cups (228 grams) Dutch-processed cocoa powder, sifted
- 1 tablespoon plus 1 teaspoon baking powder
- 2 teaspoons baking soda
- 2 teaspoons sea salt
- Brown Butter Buttercream Frosting
- Makes 1 quart
- 1 cup (228 grams) Brown Butter, softened (recipe below))
- 3 1/2 cups (417 grams) confectioners' sugar
- 1/2 teaspoons vanilla extract
- 1 teaspoon sea salt
- 1 1/2 teaspoons heavy whipping cream
- 1 1/2 tablespoons milk
Coconut Cream Pie - a real old fashioned recipe!
By MarieR
Instructions For the pastry (sufficient for 2 pie shells) Using a food processor or a pastry blender cut cold but...
- For the pastry:
- 1 cup very cold butter cut into small cubes
- 2 1/2 cups flour
- 1/2 tsp salt
- 1/4 to 1/3 cup ice water (Only enough to make a dough form.
- For the coconut cream filling:
- 3 cups whole milk
- 1/3 cup flour
- 2/3 cup sugar
- pinch of salt
- 1 cup unsweetened fine coconut
- 3 slightly beaten extra large egg yolks
- 4 tbsp butter
- 2 tsp vanilla extract
- 1/4 tsp pure almond extract
- For the vanilla whipped cream:
- 1 cup whipping cream
- 1 tsp vanilla extract
- 3 tbsp icing sugar (powdered sugar)
Blueberry Muffins, 6 Toaster Oven
By MarieR
Preheat oven to 375 Degrees F
- 1 1/3 cups all-purpose flour
- 1/3 cup firmly packed brawn sugar
- 1 1/4 teaspoons baking powder
- 1/8 teaspoon salt
- 1/3 cup blueberries
- 1 1/3 cup milk
- 1/2 cup butter (1 stick)melted and cooled
- 1 egg, lightly beaten
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon lemon extract
POTATO PUFFS, CHEESY
By MarieR
Preheat oven to 425 degrees coat baking sheet with nonstick cooking spray In a medium saucepan over medium heat com...
- 1/2 cup butter or 1 stick
- 1/2 cup whole milk
- 1/2 cup sour cream
- 1 cup flour
- 4 eggs divided
- 2 cups shredded cheddar cheese
- 2 cups ore-Ida O'Brien potatoes with onions and peppers
- 1 teaspoon salt
Whiskey Sirloin Steak*
By MarieR
In a large resealable plastic bag, combine the first five ingredients; add the beef
- whiskey 1/4 cup or apple cider
- soy sauce 1/4 cup reduced-sodium
- sugar 1 tablespoon
- garlic 1 clove thinly sliced
- ginger 1/2 teaspoon ground
- beef tenderloin steak 1 (1" thick and 1 pound)
Fudge, Easy, Smooth
By MarieR
In a bowl pour the condensed milk over the chocolate chips, add the butter
- 3 cups chocolate chips
- 1 can (14-ounce) condensed milk
- 4 tablespoons butter
- 1 teaspoon vanilla
- 1/4 teaspoon salt
Butterhorn Rolls, Icebox (Refrigerate overnite)
By MarieR
Taste of Home, April 2016 These beautiful golden rolls just melt in your mouth! People will be impressed when these...
- TOTAL TIME: Prep: 15 min. + chilling Bake: 15 min. YIELD:24 servings
- Ingredients
- 2 packages (1/4 ounce each) active dry yeast
- 1/4 cup warm water (110° to 115°)
- 2 cups warm milk (110° to 115°)
- 3/4 cup butter, melted
- 1/2 cup sugar
- 1 large egg
- 1 teaspoon salt
- 6-1/2 cups all-purpose flour
- Additional melted butter
Doughnuts, Muffin Tin
By MarieR
To get the flavor and texture of a doughnut with the ease of a muffin, we add an extra egg yolk to the batter and ...
- 2 3/4 cups (13 3/4 ounces) all-purpose flour
- 1 cup (7 ounces) sugar
- 1/4 cup cornstarch
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1 cup buttermilk
- 8 tablespoons unsalted butter, melted
- 2 large eggs plus 1 large yolk
- 1 cup sugar
- 2 teaspoons ground cinnamon
- 8 tablespoons unsalted butter, melted
Peppermint Bark from Paula Deen
By MarieR
Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller
- Crushed candy canes, to yield 1 cup
- 2 pounds white chocolate
- Peppermint flavorings, optional 1/2 tsp