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Very Vanilla Cupcakes

Very Vanilla Cupcakes

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Directions Very Vanilla Cupcakes Preheat oven to 350 °F and line mini muffin tins with paper liners

  • Very Vanilla Cupcakes
  • 1/2 cup cake and pastry flour
  • 6 tablespoons all purpose flour
  • 1 teaspoon baking powder
  • dash fine salt
  • 3 tablespoons 2% milk
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla bean paste
  • 4 large egg yolks
  • 4 large egg whites
  • 12 tablespoons sugar
  • Easy Icing
  • 4 ounces cream cheese at room temperature
  • 1/2 cup unsalted butter, room temperature
  • 3 cups icing sugar, sifted
  • 1 teaspoon vanilla bean paste
  • 1-2 tbsp milk
0/5 (0 Votes)

Chocolate Carrot Cake

Chocolate Carrot Cake

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Directions Carrot Cake With the rack in the middle position, preheat the oven to 180°C (350°F)

  • Carrot Cake
  • 1 1/2 cups unbleached all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 4 eggs
  • 1 1/2 cups sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup melted unsalted butter, partially cooled
  • 2 cups grated carrots
  • 4 ounces semi-sweet chocolate, coarsely chopped
  • Sour cream and white chocolate icing
  • 12 ounces white chocolate, chopped
  • 1/2 cup sour cream
  • Candied Carrots
  • 1/2 cup orange juice
  • 1/2 cup sugar
  • 2 small, thick carrots, thinly sliced lengthwise on a mandoline (12 slices needed)
0/5 (0 Votes)

Pumpkin Risotto

Pumpkin Risotto

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Instructions Cover pumpkin with cold water by 1 inch in a medium saucepan and bring to a simmer; add generous pin...

  • 3 cups diced (1/4 inch) peeled seeded Japanese pumpkin
  • (also called kabocha squash) or butternut squash
  • Salt
  • 2 tablespoons extra-virgin olive oil
  • 2 large shallots, thinly sliced
  • 1 1/3 cups carnaroli or arborio rice
  • 1/2 cup dry white wine
  • 2 1/2 cups lower-sodium chicken broth, heated to a simmer
  • 2 tablespoons heavy cream
  • 1 tablespoon unsalted butter
  • Freshly ground black pepper
  • 2 ounces Parmigiano-Reggiano cheese
  • 2 tablespoons finely chopped flat-leaf parsley
  • Ingredient Guide
  • ""
  • The best rice for risotto.
0/5 (0 Votes)

Croque Monsieur

Croque Monsieur

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Directions 1. Cut the bread so that the two slices are still attached at the bottom, like a man’s wallet

  • 2 * 2 slices white bread
  • * A spoonful of crème fraîche
  • * A spoonful of Dijon mustard
  • * A pinch of paprika
  • * A grinding of pepper
  • * A handful of grated Gruyere cheese or Comté
  • 1 * 1 thin slice of very good ham, baked or boiled
  • * Clarified butter, for frying
0/5 (0 Votes)

Zebra Icebox Cake

Zebra Icebox Cake

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Make the wafers: Preheat the oven to 350°

  • WAFERS
  • 1 1/2 sticks unsalted butter, softened
  • 1 cup light brown sugar
  • 3/4 cup granulated sugar
  • 1 tablespoon honey
  • 1/4 cup milk
  • 1 tablespoon pure vanilla extract
  • 1 1/4 cups all-purpose flour
  • 3/4 cup whole wheat flour
  • 1 cup plus 2 tablespoons unsweetened cocoa powder (not Dutch-process)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • FILLING
  • 1 teaspoon unflavored gelatin
  • 1 1/2 tablespoons cold water
  • 6 large egg yolks
  • 1/2 cup confectioners’ sugar
  • 1/4 cup Marsala
  • Pinch of salt
  • 8 ounces mascarpone cheese
  • 1 cup heavy cream, chilled
  • MERINGUE
  • 6 large egg whites
  • 1 cup sugar
  • 1 1/2 teaspoons unflavored gelatin
  • 2 tablespoons cold water
  • 1 1/2 teaspoons finely ground espresso
5/5 (1 Votes)

Chamagne and Berry Soup

Chamagne and Berry Soup

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1. Purée the raspberries and strawberries

  • 1/2 * 1/2 pound (250 g) raspberries
  • 1/2 * 1/2 pound (250 g) strawberries
  • 1/2 * 1/2 cup (100 g) sugar, more to taste
  • * Juice of 1/2 lemon
  • 1 * 1 pound (500 g) mixed soft fruits and berries (strawberries, raspberries, blackberries, blueberries, etc…)
  • * A handful of mint leaves, chopped
  • 1/2 * 1/2 cup sparkling wine
  • * Crème fraiche, to serve (optional)
  • 1 * 1 bottle cold Champagne
0/5 (0 Votes)

Walnut Financiers

Walnut Financiers

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Directions Melt the butter in a small saucepan and set aside to cool

  • 2/3 cup unsalted butter
  • 1-1/2 cup icing sugar
  • 1 cup ground walnuts
  • 1/2 cup flour
  • 5 egg whites (unbeaten)
  • 2 tablespoons Cognac or 1 tsp vanilla
0/5 (0 Votes)

Penne Romanoff

Penne Romanoff

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Directions Bechamel Sauce 1

  • Bechamel Sauce
  • 3 * 3 tablespoons butter
  • 3 * 3 tablespoons flour
  • 1-1/2 * 1-1/2 cups milk
  • * Salt and crushed pepper
  • Pasta
  • 500 * 500 grams rigate pasta
  • 450 * 450 grams white mushrooms, quartered
  • 3 * 3 tablespoons butter
  • 3 * 3 scallions, finely chopped
  • 1/2 * 1/2 cup vodka
  • 1 * 1 cup canned diced Italian tomatoes, drained
  • Garnish
  • 1 * 1 cup parmegiano reggiano
  • 2 * 2 scallions, chopped
  • 1/4 * 1/4 cup toasted pine nuts
2.5/5 (2 Votes)

Bread Salad with Roasted Tomatoes and Capers

Bread Salad with Roasted Tomatoes and Capers

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Preheat the oven to 400°

  • 1 pint grape tomatoes
  • 5 tablespoons extra-virgin olive oil
  • 1 garlic clove, minced
  • 1 teaspoon chopped thyme
  • Kosher salt and freshly ground pepper
  • 4 cups diced baguette (1/2 inch)
  • 2 1/2 tablespoons fresh lemon juice
  • 1/2 European seedless cucumber, peeled and thinly sliced
  • 1/3 cup pitted Calamata olives
  • 2 teaspoons drained capers
  • 6 caperberries, halved lengthwise (optional)
  • 2 tablespoons chopped basil leaves
5/5 (1 Votes)

Petit Pois a la Francaise

Petit Pois a la Francaise

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Directions 1. Melt the butter in a sauté pan

  • 2 * 2 tablespoons butter
  • 16 * 16 pearl onions, peeled and halved
  • 4 * 4 slices bacon, cut into lardons
  • 1 * 1 pound shelled fresh peas
  • 1/2 * 1/2 cup chicken stock
  • * Salt and pepper
  • 1 * 1 bib lettuce, cored and sliced
0/5 (0 Votes)