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Recipes
Double Peanut Butter Chocolate Chewies
By maredan
Directions 1. Preheat oven to 350°F
- 1 * 1 cup(s) chunky natural peanut butter
- 1/4 * 1/4 cup(s) canola oil
- 1/2 * 1/2 cup(s) packed dark brown sugar
- 1/2 * 1/2 cup(s) granulated sugar
- 2 * 2 large eggs
- 3 * 3 tablespoon(s) low-fat plain yogurt
- 1 * 1 tablespoon(s) vanilla extract
- 3/4 * 3/4 cup(s) all-purpose flour
- 1/3 * 1/3 cup(s) unsweetened cocoa powder
- 1/4 * 1/4 cup(s) rolled oats
- 1 * 1 teaspoon(s) baking soda
- 1/2 * 1/2 teaspoon(s) salt
- 1/4 * 1/4 cup(s) semisweet chocolate chips
- 1/4 * 1/4 cup(s) trans-fat-free peanut butter chips, such as Sunspire
- 1/4 * 1/4 cup(s) turbinado sugar (see Tips & Techniques)
Lemon Tart
By maredan
To make the pastry put the butter and sugar in a food processor and whizz until just combined
- 50 g dark chocolate , melted
- 6 eggs (2 whole, 4 yolks only)
- 180 g caster sugar
- 200 ml double cream
- 2 lemons , juiced
- icing sugar to dust
- SWEET PASTRY125g unsalted butter
- 90 g caster sugar
- 1 egg
- 250 g plain flour
French Vanilla Coffee Cake
By maredan
Directions Preheat oven to 350°
- 2 tablespoon(s) French vanilla coffee
- 2 cup(s) all-purpose flour
- 1 teaspoon(s) baking powder
- 1/2 teaspoon(s) baking soda
- 1/2 teaspoon(s) kosher salt
- 1/2 stick(s) unsalted butter, softened
- 1 1/4 cup(s) sugar
- 2 (large) eggs
- 2 tablespoon(s) vanilla extract
- 1 teaspoon(s) vanilla extract
- 1 cup(s) sour cream
- 2 (large) egg yolks, at room temperature
- 1 vanilla bean
- 1 cup(s) half-and-half
Roasted Tomato and Olive Pasta
By maredan
Directions 1. Preheat your oven to 325°
- 4 * 4 pints cherry tomatoes, de-stemmed
- 4 * 4 onions, peeled and chopped
- 1 * 1 head garlic, peeled and sliced
- 1 * 1 cup Kalamata black olives, pitted and halved
- 1 * 1 cup green olives, pitted and sliced
- 1 * 1 tablespoon dried thyme
- * Sprinkled sea salt and freshly ground black pepper, to taste
- 1/2 * 1/2 cup olive oil
Vanilla Bean Coconut Yogurt Smoothie
By maredan
Directions Combine the water, honey and vanilla bean pod in a small saucepan over low heat
- Ingredients
- 1/2 * 1/2 water
- 1/2 * 1/2 cup honey
- 1 * 1 vanilla bean, split lengthwise
- 2 * 2 cups Greek yogurt
- 1 * 1 teaspoon torn fresh mint leaves, plus sprigs for garnish
- * Coconut water, frozen in ice cube tray (approximately 1/2 tray)
Peanut Butter Cookies with Blackberry Jam
By maredan
Directions Put an oven rack in the center of the oven
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder (recommended: Hershey's)
- 1/2 teaspoon baking soda
- 1/8 teaspoon fine sea salt
- 1 stick (1/2 cup) unsalted butter, at room temperature, cut into 1/2-inch pieces
- 3/4 cup creamy peanut butter, at room temperature
- 3/4 cup sugar, plus 1/4 cup
- 1/2 packed cup light brown sugar
- 1 egg, room temperature, beaten
- 1 teaspoon pure vanilla extract
- 1/4 cup blackberry jam
Whole Wheat Buns
By maredan
Directions Dough 1. Warm honey, butter and milk over low heat until butter and honey are melted and the milk is...
- Dough
- 1/2 * 1/2 cup milk (125 ml)
- 2 * 2 tablespoons buckwheat honey or regular honey (30 ml)
- 2 * 2 tablespoons unsalted butter (30 ml)
- 1/2 * 1/2 cup warm water (125 ml)
- 1 * 1 teaspoon sugar (5 ml)
- 1 * 1 envelope (1/4-ounce) active dry yeast
- 1 1/4 * 1 1/4 cups whole wheat flour (310 ml)
- 1 1/4 * 1 1/4 cups all purpose flour (310 ml)
- 2 * 2 teaspoons salt (10 ml)
- 2 * 2 tablespoons flax seeds (30 ml)
- 2 * 2 tablespoons cornmeal (30 ml)
- * All purpose flour, for rolling and kneading, if necessary
- Assembly
- 1 * 1 egg
- 1 * 1 tablespoon milk (15 ml)
- * Butter, for butter the baking dish
Club Salad Sandwich
By maredan
Directions Dough 1. For dough, mix water, yeast, honey or sugar and cornmeal and let sit for 5 minutes
- Dough
- 2 * 2 cups warm water (just barely above body temperature)
- 1 * 1 tablespoon instant yeast
- 1 * 1 tablespoon honey or sugar
- 2 * 2 tablespoons cornmeal
- 4 * 4 cups all-purpose flour
- 2 * 2 teaspoons salt
- 1/3 * 1/3 cup olive oil
- Filling
- 8 * 8 strips bacon, cooked
- 3 * 3 cups shredded honey mustard glazed chicken
- 2 * 2 cups grated cheddar cheese
- 1/3 * 1/3 cup chopped sundried tomato
Lobster and Grapefruit Salad
By maredan
Directions 1. Boil a very large pot of water
- 2 * 2 live lobsters, about 1-1/2 pounds/675 g each
- 2 * 2 large grapefruits
- 1 * 1 avocado
- * A squeeze of lemon
- 2 to 3 * 2 to 3 green onions
- 2 * 2 handfuls of flat-leaf parsley leaves
- 2 * 2 tablespoons almond, hazelnut, or walnut oil
- 1 * 1 tablespoon olive oil
- * Salt and pepper to taste
Ricotta Stuffed Zucchini Flowers with Red Pepper Pesto
By maredan
Directions Pesto 1. For pesto, pulse all ingredients in a food processor until smooth (adding water if need to...
- Pesto
- 1 * 1 cup sliced roasted peppers
- 1/2 * 1/2 cup lightly toasted pine nuts
- 1 * 1 clove garlic, minced
- 1 * 1 teaspoon finely grated lemon zest
- 3 * 3 tablespoons grated Parmesan cheese
- 2 * 2 tablespoons extra virgin olive oil
- * salt and pepper
- Zucchini Flowers
- 1 * 1 cup creamy ricotta cheese
- 3 * 3 tablespoons grated Parmesan cheese
- 3 * 3 tablespoons chopped fresh basil
- 1 * 1 clove garlic, minced
- 1 * 1 teaspoon finely grated lemon zest
- * salt and pepper
- 16 * 16 fresh zucchini flowers
- * vegetable oil, for frying
- Batter
- 1 * 1 cup all-purpose flour
- 1 * 1 egg
- * pinch of salt
- 1 * 1 cup cold soda water