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Recipes
Creamy Chocolate Frosting Recipe
By 1For_Him
In a large saucepan, bring cream to a simmer, about 180°; remove from the heat
- 2 cups heavy whipping cream
- 2 cups semisweet or HERSHEY®’S Milk Chocolate Baking Chips
- 3 to 3-1/2 cups confectioners' sugar
Mochaccino Pudding Recipe
By 1For_Him
Combine boiling water and espresso powder; set aside
- 1 tablespoon boiling water
- 2 teaspoons instant espresso powder
- 3/4 cup sugar
- 1/4 cup HERSHEY®’S Cocoa
- 3 tablespoons cornstarch
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 3 cups 2% milk
- 3 egg yolks, lightly beaten
- 1 tablespoon brandy, optional
- 1 teaspoon vanilla extract
- Whipped cream and chocolate-covered coffee beans, optional
Gnocchi with Thyme Butter
By 1For_Him
* Prep: 70 min. Cook: 10 min
- 1-1/2 * 1-1/2 pounds russet potatoes, peeled and quartered
- 1 * 1 cup all-purpose flour
- 1 * 1 egg
- 1 * 1 teaspoon salt
- 1/2 * 1/2 teaspoon pepper
- 4 * 4 quarts water
- 1/2 * 1/2 cup butter, cubed
- 4 * 4 teaspoons fresh thyme leaves
- * Grated Parmesan cheese, optional
Monkey Bread Muffins
By 1For_Him
1. Preheat oven to 375° F
- For the Cream Cheese Icing:
- 1/4 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 1 can Pillsbury® Grands!® Flaky Layers refrigerated biscuits
- 1/4 cup unsalted butter
- 2/3 cup packed dark brown sugar
- 2 teaspoons water
- 1/2 teaspoon pure vanilla extract
- 4 ounces cream cheese, at room temperature
- 1 cup confectioners' sugar, sifted
- 1/2 teaspoon pure vanilla extract
- 2-3 tablespoons milk
Coconut Muffins
By 1For_Him
1. Preheat oven to 375°F
- 1/2 cup extra virgin coconut oil
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup sweetened shredded coconut, divided use
- 1 cup full fat Greek-style coconut yogurt, at room temperature
- 1/3 cup granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup chopped almonds (see note below)
Crunchy Nut Clusters
By 1For_Him
Line 4 miniature muffin pans with candy cups; set them aside
- Candy cups
- 2 2/3 cups sweetened flaked coconut
- 2 cups pecans or 1 (6-ounce) jar macadamia nuts, chopped
- 2 2/3 cups white or semisweet chocolate chips
- For the glaze: 1/3 cup white chocolate (melted with 1/2 tablespoon vegetable shortening) or 1/3 cup semisweet chocolate
Ginger-Plum Slump
By 1For_Him
Uses cast-iron skillet
- FILLING
- 1 cup water
- 1 cup granulated sugar
- 1 1/2 pounds ripe red plums, pitted and quartered
- 1 1/2 pounds ripe black plums, pitted and quartered
- 1 1/2 teaspoons minced fresh ginger
- DUMPLINGS
- 1 3/4 cups all-purpose flour
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup whole milk
- 1/4 cup unsalted butter, melted
- TOPPING
- 1 cup heavy cream
- 3 tablespoons powdered sugar
- 2 tablespoons roughly chopped crystallized ginger
Apricot Bread Pudding
By 1For_Him
Generously butter a 2-qt. casserole
- 8 slices of white bread (either homemade or purchased)
- 1/2 cup melted butter
- 1/3 cup white sugar
- 1/2 cup chopped dried apricots
- 3 beaten eggs
- 2 1/4 cups half and half
- whipped cream or ice cream to top
Wheat Crackers
By 1For_Him
1. Preheat the oven to 350 degrees F (175 degrees C)
- 1 3/4 * 1 3/4 cups whole wheat flour
- 1 1/2 * 1 1/2 cups all-purpose flour
- 3/4 * 3/4 teaspoon salt
- 1/3 * 1/3 cup vegetable oil(or olive oil)
- 1 * 1 cup water
- * salt for sprinkling
- (Ground flax seed, oat flour, oat bran, wheat germ can be used for some of the flour)
- (Italian seasonings and garlic powder with Parmesan for flavored crackers; some people added a little sugar or onion powder also.)