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Recipes
Cinnamon Swirl Bread
By melissaf
Makes 2 loaves To achieve the proper dough consistency, make sure to weigh your ingredients
- DOUGH
- 8 8 8 tablespoons unsalted butter
- 3 3/4 3 3/4 2/3 cups (20 2/3 ounces) bread flour, plus extra for work surface
- 3/4 3/4 3/4 cup (2 3/4 ounces) nonfat dry milk powder
- 1/3 1/3 1/3 cup (2 1/3 ounces) granulated sugar
- 1 1 1 tablespoon instant or rapid-rise yeast
- 1 1/2 1 1/2 1/2 cups warm water (110 degrees)
- 1 1 1 large egg, lightly beaten
- 1 1/2 1 1/2 1/2 teaspoons salt
- 1 1/2 1 1/2 1/2 cups (7 1/2 ounces) golden raisins
- FILLING
- 1 1 1 cup (4 ounces) confectioners' sugar
- 3 3 3 tablespoons cinnamon
- 1 1 1 teaspoon vanilla extract
- 1/2 1/2 1/2 teaspoon salt
- EGG WASH
- 1 1 1 large egg, lightly beaten with pinch of salt
Dark & Milk Chocolate Brownie Layer Cake
By melissaf
Preheat oven to 350. Spray two 8 or 9-inch cake pans with Pam
- 1 box milk chocolate brownie mix
- 1 box dark chocolate brownie mix
- 8 Tbsp unsalted butter (1 stick)
- 2/3 c Ghirardelli cocoa (or your favorite kind)
- 3 c powdered sugar
- 1/3 c milk
- 1 tsp pure vanilla extract
- 1 c mini Ghirardelli dark chocolate chips
Ultimate Chocolate Cupcakes
By melissaf
Moist chocolate cupcakes made from scratch with a chocolate ganache center and dreamy chocolate frosting
- GANACHE FILLING:
- 2 ounces bittersweet chocolate, finely chopped
- 1/4 cup heavy cream
- 1 tablespoon powdered sugar
- CUPCAKES:
- 3 ounces bittersweet chocolate, finely chopped
- 1/3 cup Dutch-processed cocoa powder
- 3/4 cup hot coffee
- 3/4 cup bread flour
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 6 tablespoons vegetable oil
- 2 eggs
- 2 teaspoons white vinegar
- 1 teaspoon vanilla extract
- FROSTING:
- 1 1/4 cups unsalted butter, room temperature
- 1 cup powdered sugar
- 3/4 cup Dutch-processed cocoa powder
- Pinch salt
- 3/4 cup light corn syrup
- 1 teaspoon vanilla extract
- 8 ounces chocolate (milk, semisweet or dark), melted and cooled
Zucchini Gratin
By melissaf
1999, The Barefoot Contessa Cookbook, All Rights Reserved
- 6 tablespoons (3/4 stick) unsalted butter, plus extra for topping
- 1 pound yellow onions, cut in 1/2 and sliced (3 large)
- 2 pounds zucchini, sliced 1/4-inch thick (4 zucchini)
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg
- 2 tablespoons all-purpose flour
- 1 cup hot milk
- 3/4 cup fresh bread crumbs
- 3/4 cup grated Gruyere
Quinoa Pilaf with Pine Nuts
By melissaf
2007 Ellie Krieger, All Rights Reserved
- 1 cup quinoa, rinsed
- 1/4 cup pine nuts
- 1 tablespoon olive oil
- 1/2 large onion, chopped
- 1/3 cup chopped fresh parsley leaves
- Salt and pepper
Slow Cooker Pepper Pork Chops
By melissaf
Recipe courtesy Alton Brown, 2006
- 2 cups vegetable broth
- 1/2 cup kosher salt
- 1/2 cup light brown sugar
- 2 tablespoons black peppercorns, slightly crushed
- 1 pound ice
- 4 (1 to 1 1/2-inch thick) bone-in pork chops
- 2 teaspoons kosher salt
- 3 ounces dried apple slices
- 2 tablespoons olive oil
- 1 large onion, julienned
- 1 1/2 cups chicken broth
- 1 tablespoon coarsely ground black pepper
- 1 teaspoon dried thyme
Hearty & Healthy 3 Bean Minestrone
By melissaf
simmer Heat a large pot or Dutch oven over medium to medium-high heat
- 8 cups Parmigiano and Herb-Fortified Stock (recipe follows)
- 4 Roasted Tomatoes, chopped (recipe follows)
- 2 tablespoons extra virgin olive oil (EVOO), plus some for drizzling
- 1 1/8-inch-thick slice of prosciutto di Parma (about 1/4 pound) (optional)
- 1 onion, chopped
- 2-3 ribs celery, finely chopped
- 2 carrots, peeled and finely chopped
- 4 cloves roasted garlic (from Roasted Tomato recipe)
- 1 red chili pepper, such as Fresno or Holland pepper, finely chopped or thinly sliced
- Salt and freshly ground black pepper
- 1 pound small potatoes, chopped or 1 cup small pasta
- 1 can cannellini beans (15 ounces) , drained
- 1 can chick peas (15-15.5-ounces), drained
- 5 ounces fresh, thin green beans, cut into thirds
- 1 small head escarole or 1 small bundle chard, shredded
- Lemon zest
- Parmesan cheese, shredded, for topping
- Hot, crusty bread for mopping
- 1 large rind trimmed from a hunk of Parmigiano Reggiano cheese or a few small pieces rind that you've saved-up
- 1 bundle of several sprigs each fresh thyme, parsley and rosemary, tied
- 1 onion, peeled and quartered
- 2 ribs celery, sliced on angle
- 2 carrots, sliced on angle
- Peeled rind of 1 lemon
- 2 fresh bay leaves
- 4 cups chicken stock
- 12 cups (3 quarts) water
- 24 ripe organic vine-ripened tomatoes or large plum tomatoes
- Several cloves garlic, crushed
- Extra-virgin olive oil (EVOO), for liberal drizzling
Spaghetti alla Carbonara
By melissaf
boil the pasta in water (4 quarts) salt water as desired
- Spaghetti 500 Gr (about 1 Lb)
- guanciale cut in small pieces (or pancetta or bacon) 100 Gr (about 1/4 Lb)
- 3 eggs
- grated pecorino romano 100 Gr (about 1/4 Lb)
- pepper
- salt
- EV olive oil
Pat's Broccoli and Chicken Stir-Fry
By melissaf
Recipe courtesy The Neelys
- 2 tablespoons soy sauce
- 1 tablespoon orange juice
- 1 tablespoon rice wine vinegar
- 1 tablespoon light brown sugar
- 1/2 tablespoon sesame oil
- 1/2 tablespoon red pepper flakes, plus more to taste, if desired
- 1/2 tablespoon cornstarch
- 1 tablespoon peanut oil, plus more as needed
- 1 pound boneless, skinless chicken thighs, cut into 1/2-inch pieces
- 4 cloves garlic, minced
- 2 tablespoons peeled and chopped ginger
- 4 green onions, sliced
- 2 cups broccoli florets, blanched
Chocolate Chip Dream Bars
By melissaf
Chocolate Chip Dream Bars - and our first Staycation
- 2 +1/2 cups semi sweet chocolate chips
- 14oz can sweetened condensed milk
- 1 +1/2 cup dark brown sugar
- 3/4 cup butter (1+1/2 sticks), melted and cooled
- 2 eggs
- 1 tsp vanilla
- 2 +1/2 cups baking mix (such as Bisquick)