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Recipes
Triple Chocolate Brownie
By maredan
1. Preheat oven to 325 F (160 C) and grease and line an 8-inch pan with parchment paper
- 10 * 10 ounces (300 g) bittersweet or semisweet chocolate, chopped
- 2/3 * 2/3 cup (150 mL) unsalted butter
- 3/4 * 3/4 cup (175 mL) sugar
- 1 * 1 teaspoon (5 mL) vanilla extract
- 3 * 3 large eggs
- 1/2 * 1/2 cup (125 mL) all-purpose flour
- 1/2 * 1/2 teaspoon (2 mL) salt
- 3 * 3 ounces (90 g) white chocolate chips or chunks
- 3 * 3 ounces (90 g) milk chocolate chunks
Banana Crunch Muffins
By maredan
Directions Preheat the oven to 350 degrees F
- Ingredients
- 3 * 3 cups all-purpose flour
- 2 * 2 cups sugar
- 2 * 2 teaspoons baking powder
- 1 * 1 teaspoon baking soda
- 1/2 * 1/2 teaspoon salt
- 1/2 * 1/2 pound unsalted butter, melted and cooled
- 2 * 2 extra-large eggs
- 3/4 * 3/4 cup whole milk
- 2 * 2 teaspoons pure vanilla extract
- 1 * 1 cup mashed ripe bananas (2 bananas)
- 1 * 1 cup medium-diced ripe bananas (1 banana)
- 1 * 1 cup small-diced walnuts
- 1 * 1 cup granola
- 1 * 1 cup sweetened shredded coconut
- * Dried banana chips, granola, or shredded coconut, optional
Roasted Fennel Salad
By maredan
1. Trim the fennel, reserving a handful of green fronds
- 1 * 1 fennel bulb
- * olive oil
- * Fleur de sel and freshly ground pepper
- 1 * 1 organic orange
- * half of a small red onion
- 1 * 1 handful small black olives
- 1 * 1 handful toasted pine nuts
- * Lemon juice and zest, to taste
Roasted Squash
By maredan
Directions 1. Heat the oven to 400°F/200°C
- 1 * 1 yellow squash long butternut squash, about 1 pound/450 g
- 1 * 1 tablespoon olive oil
- * Salt and pepper
- * A few fresh thyme sprigs
- * A few bay leaves
- 1 to 2 * 1 to 2 tablespoons butter
White Chocolate Pots de Creme
By maredan
Directions For the Pots de Creme 1
- For the Pots de Creme
- 5 * 5 millilitres (1 teaspoon) gelatin
- 45 * 45 millilitres (3 tablespoons) water
- 225 * 225 grams (8 oz) white chocolate, finely chopped
- 60 * 60 millilitres (1/4 cup) unsalted butter
- 3 * 3 eggs, lightly beaten
- 125 * 125 millilitres (1/2 cup) 35% cream, warm
- 60 * 60 millilitres (1/4 cup) milk, warm
- For the Jelly
- 5 * 5 millilitres (1 teaspoon) gelatin
- 310 * 310 millilitres (1 1/4 cups) passion fruit juice
- 30 * 30 millilitres (2 tablespoons) sugar
- 125 * 125 millilitres (1/2 cup) fresh strawberries, finely diced
- 1 * 1 millilitre (1/4 teaspoon) Szechuan peppercorns, crushed
Banana Muffins with Marscapone Cream Frosting
By maredan
Directions Line 18 muffin cups with paper liners
- Muffins:
- Ingredients
- 3 * 3 cups all-purpose flour
- 1 * 1 teaspoon baking soda
- 1 * 1 teaspoon salt
- 1/2 * 1/2 teaspoon baking powder
- 1/2 * 1/2 teaspoon ground cinnamon
- 1/2 * 1/2 teaspoon ground nutmeg
- 2 * 2 cups sugar
- 1 * 1 cup vegetable oil
- 3 * 3 large eggs
- 1 * 1 tablespoon vanilla extract
- 4 * 4 ripe bananas, peeled and coarsely mashed
- Frosting:
- 3 * 3 ounces cream cheese, room temperature
- 6 * 6 tablespoons (3/4 stick) unsalted butter, room temperature
- 1/3 * 1/3 cup mascarpone cheese, room temperature
- 3 * 3 tablespoons honey
- 1/2 * 1/2 cup chopped walnuts, toasted
Ginger Cookie
By maredan
Directions Preheat the oven to 350 degrees F
- 2 1/4 * 2 1/4 cups all-purpose flour
- 1 * 1 teaspoon baking soda
- 2 * 2 teaspoons ground cinnamon
- 1 1/2 * 1 1/2 teaspoons ground cloves
- 1/2 * 1/2 teaspoon ground nutmeg
- 1/2 * 1/2 teaspoon ground ginger
- 1/4 * 1/4 teaspoon kosher salt
- 1 * 1 cup dark brown sugar, lightly packed
- 1/4 * 1/4 cup vegetable oil
- 1/3 * 1/3 cup unsulfured molasses
- 1 * 1 extra-large egg, at room temperature
- 1 1/4 * 1 1/4 cups chopped crystallized ginger (6 ounces)
- * Granulated sugar, for rolling the cookies
Chocolate Chip Walnut Cupcakes
By maredan
Directions Special equipment: 12 paper cupcake liners, a 12-cup muffin pan For the cupcakes: Place an oven rack ...
- Cupcakes:
- 1/2 * 1/2 cup finely chopped walnuts
- 1 * 1 cup mini semisweet chocolate chips, plus 1/4 cup for garnish
- 1 * 1 (21-ounce) box brownie mix (recommended: Duncan Hines Chewy Fudge)
- 2 * 2 eggs, at room temperature
- 1/2 * 1/2 cup vegetable oil
- 1/4 * 1/4 cup water
- Frosting:
- 4 * 4 ounces mascarpone cheese, at room temperature
- 4 * 4 ounces cream cheese, at room temperature
- 3 * 3 cups powdered sugar, sifted
Chocolate Sauce
By maredan
1. Slowly heat condensed milk, chocolate, butter and corn syrup in a small heavy-bottomed saucepot over low heat, s...
- 1 * 1 can (300 mL) sweetened condensed milk
- 2 * 2 ounces bittersweet chocolate, chopped
- 2 * 2 tablespoons unsalted butter
- 2 * 2 tablespoons corn syrup
- 2 * 2 teaspoons pure vanilla extract
- * dash salt
Peanut Butter Cookies with Blackberry Jam
By maredan
Directions Put an oven rack in the center of the oven
- Ingredients
- 1 * 1 cup all-purpose flour
- 1/3 * 1/3 cup unsweetened cocoa powder (recommended: Hershey's)
- 1/2 * 1/2 teaspoon baking soda
- 1/8 * 1/8 teaspoon fine sea salt
- 1 * 1 stick (1/2 cup) unsalted butter, at room temperature, cut into 1/2-inch pieces
- 3/4 * 3/4 cup creamy peanut butter, at room temperature
- 3/4 * 3/4 cup sugar, plus 1/4 cup
- 1/2 * 1/2 packed cup light brown sugar
- 1 * 1 egg, room temperature, beaten
- 1 * 1 teaspoon pure vanilla extract
- 1/4 * 1/4 cup blackberry jam