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Recipes
Chocolate Ganache Tarts
By MarieR
Decadent, chocolate mousse-like filling and a flakey, tender crust make this very special Be sure to coat hands wel...
- Prep: 30 mln. + chilling Bake: 20 min. + cooling
- 1/2 cup butter, softened
- 1 package (3 ounces) cream cheese, softened
- 1 cup all-purpose flour
- 1/2 cup semisweet chocolate chips
- 1/2 cup milk chocolate chips
- 2/3 cup heavy whipping cream
- Whipped cream, fresh raspberries and confectioners' sugar, optional
Peanut Brittle (Microwave)
By MarieR
Have everything ready before you begin
- 1 cup sugar
- 1 cup raw shelled peanuts
- 1/2 cup (4-ounces) white Karo syrup
- 1/8 teaspoon salt
- Next Step-2
- 1 tablespoon vanilla
- 1 tablespoon butter
- Next Step-3
- 1 teaspoon baking soda
Sugar Cookie Cutouts
By MarieR
Southern Living DECEMBER 2013
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 2 cups granulated sugar
- 1 1/4 cups butter, softened
- 2 teaspoons vanilla extract
- 2 large eggs
- Glaze or desired topping, decorations.
Onion, Caramelized Sweet, Tarte Tatin
By MarieR
Southern Living, MAY 2013
- 3 tablespoons butter
- 1 tablespoon sugar
- 8 small sweet onions (about 1 1/2 lb.), halved crosswise
- 1 teaspoon kosher salt
- 2 tablespoons balsamic vinegar
- 1 frozen puff pastry sheet, thawed
- Garnishes: fresh thyme sprigs, freshly ground black pepper
Chocolate Mousse Buttercream Frosting (3 Ways)
By MarieR
In addition to the Chocolate Mousse Buttercream-Variation on the recipe below: Dark chocolate Mousse Buttercream an...
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Total Time: 30 minutes
- Yield: Makes enough to frost and fill a 3-layer 8-inch cake
- For Milk Chocolate Mousse Buttercream
- 10 ounces (284 grams) fine-quality milk chocolate, chopped
- 6 ounces (170 grams) fine-quality dark chocolate, chopped
- 1 1/2 cups (360 ml) heavy cream
- 2 tablespoons (30 ml) golden syrup, such as Lyle’s (or corn syrup)
- 1 cup (2 sticks/226 grams) salted butter, slightly softened
- 3/4 cup (1 1/2 sticks/170 grams) unsalted butter, slightly softened
Caramel Frosting for Chocolate-Caramel Cake
By MarieR
In a large bowl, combine caramel topping, butter, and salt; beat at medium speed with an electric mixer until smoo...
- 1 (12-ounce) jar hot caramel topping (Smuker's), unheated
- 1/2 cup salted butter, softened
- 14 teaspoon salt
- 5 cups confectioners' sugar, sifted
- 2 tablespoons whole milk
Parmesan Crisps
By MarieR
foodnetwork
- 1 1/2 cups grated parmesan
- 1 tablespoon flour1-2teaspoons herbs of your choice
Strawberry Shortcake Luscious Layers (Frozen)
By MarieR
AJC, Parade, Sunday, August 24, 2014 IMPRESS GUESTS WITH THIS FROZEN TWIST ON OLD-FASHIONED STRAWBERRY SHORTCAKE
- Active: 40 min; Total: 4 hr 5U min (includes freezing]
- Serves: 10-12
- 2 lb strawberries, hulled
- + Juice of 1/2 lemon
- 5 Tbsp sugar, divided
- 2 (16-oz) packages frozen pound cake, thawed
- 1 (14-oz) container strawberry ice cream
- 1 (14-oz) container vanilla ice cream
- 1 cup heavy cream
Almond Puff Coffeecake
By MarieR
Preheat the oven to 350°
- Crust:
- 1 Cup flour
- 1/2 Cup butter, room temperature (1 stick)
- 1/3 Cup powdered sugar
- Topping:
- 1 Cup milk
- 1/2 Cup butter (1 stick)
- 1 Cup flour
- 1 tsp. PURE ALMOND EXTRACT
- 1-2 tsp. PURE VANILLA EXTRACT
- 3 eggs
- Frosting:
- 1/3 Cup butter (5 TB. plus 1 tsp.)
- 11/2 Cups powdered sugar
- 1/2 tsp. PURE ALMOND EXTRACT
- 1 tsp. PURE VANILLA EXTRACT
- 2-3 TB. heavy (whipping) cream
- 1/4 Cup sliced almonds, slightly toasted
Spice Cake (11x7-inch pan)
By MarieR
11x7-inch
- 1 cup raisins
- 1 cup boiling water
- 1/2 cup butter, softened
- 1/4 cup shortening
- 1-1/4 cups sugar
- 2 eggs
- 1 cup chunky applesauce
- 1 teaspoon vanilla extract
- 2-1/2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground ginger
- 1/2 cup chopped walnuts
- Hard Sauce
- 1 cup sugar
- 2 tablespoons all-purpose flour
- 1/4 teaspoon ground nutmeg
- Dash ground allspice
- 1 cup cold water
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 1/4-1/2 teaspoon rum extract