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Recipes
Triple Citrus Bars (ATK)
By hmp13
Makes sixteen 2-inch bars
- Crust
- 5 ounces animal crackers
- 3 tablespoons packed brown sugar (light or dark)
- Pinch table salt
- 4 tablespoons unsalted butter, melted and cooled slightly
- Filling
- 2 ounces cream cheese, room temperature
- 1 1/2 teaspoons grated lime zest, minced
- 1 1/2 teaspoons grated lemon zest, minced
- 1 1/2 teaspoons grated orange zest, minced
- Pinch table salt
- 1 (14-ounce) can sweetened condensed milk
- 1 egg yolk
- 6 tablespoons fresh lime juice, either Key lime or regular
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh orange juice
- Garnish (optional)
- 3/4 cup sweetened shredded coconut, toasted until golden and crisp
Caramel Apple Cheesecake (Bobby Flay)
By hmp13
Directions Preheat the oven to 350 degrees F
- Apple Mixture:
- 8 whole graham crackers
- 1 cup lightly toasted walnuts, divided
- 2 tablespoons light brown sugar
- 5 tablespoons unsalted butter, melted
- 1/2 cup plus 2 tablespoons granulated sugar, divided
- 1 tablespoon orange zest
- 3 (8-ounce) packages cream cheese, at room temperature (recommended: Philadelphia)
- 1/2 cup plus 2 tablespoons packed light muscovado sugar
- 4 large eggs, at room temperature
- 1 large vanilla bean, seeds scraped
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 1/2 cup heavy cream
- 1 recipe Apple Mixture, recipe follows
- 1 recipe Apple Caramel Sauce, recipe follows
- 2 cups apple juice
- 1/4 cup granulated sugar
- 1 vanilla bean, reserved from the cheesecake mixture
- 1 tablespoon cold butter
- 3 Granny Smith apples, peeled, seeded and thinly sliced
- 3 Fuji apples, peeled, seeded and thinly sliced
- 1/4 cup apple brandy (recommended: Calvados)
- Apple-Caramel Sauce:
- 1 1/2 cups granulated sugar
- 1/4 cup water
- 3/4 cup heavy cream
- Pinch salt
- 3 tablespoons apple brandy (recommended: Calvados)
- 1/2 teaspoon pure vanilla extract
Peanut Butter Cookie Dough Brownies (Food Network)
By hmp13
Ultimate Recipe Showdown: Cakes & Desserts
- Brownie Layer:
- Nonstick cooking spray
- 1/2 cup unsalted butter
- 2 (1-ounce) squares unsweetened chocolate
- 1 teaspoon vanilla extract
- 1 cup sugar
- 2 large eggs
- 1/2 cup plus 2 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup semisweet chocolate chunks
- Peanut Butter Cookie Dough Layer:
- 1/4 cup unsalted butter, softened
- 1/2 cup packed light brown sugar
- 2 tablespoons milk
- 1/2 cup creamy peanut butter
- 1/2 cup plus 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- Ganache Layer:
- 3/4 cup dark chocolate chips
- 1/4 cup heavy whipping cream
- 1/4 cup coarsely chopped salted peanuts
Fluffy Light Butter Cake (BAKING)
By hmp13
Makes 2 round layer cakes (9 by 1 inch), or 1 round layer cake (9 by 2 inches)
- Butter and flour for the cake pans
- 1 1/4 cups cake flour
- 1 3/4 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup butter, at room temperature
- 3/4 cup plus 3 tablespoons sugar
- 3 eggs, separated
- 2/3 cup milk
- 1 teaspoon vanilla
- Pinch of cream of tartar
Luscious Lemon Bars (nut free)
By hmp13
Against all grain
- 1/2 cup finely ground raw sunflower seeds, sifted (60g)
- 2/3 cup coconut flour, sifted (90g)
- 1/2 teaspoon baking soda
- 2 tablespoons unsalted butter or coconut oil, plus more for greasing dish
- 2 tablespoons honey
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 teaspoon fresh lemon juice
- Filling
- 3 large eggs plus 1 yolk, lightly beaten
- 1/2 cup honey
- 3/4 cup fresh lemon juice, strained
- 3 tablespoons coconut flour, sifted
- 1 teaspoon lemon zest, finely grated
Cranberry Honey Mustard
By hmp13
As the dried cranberries soak with the mustard and vinegar, their bright red color leaches out into the vinegar
- 3/4 cup yellow mustard seeds
- 1 1/2 cups cider vinegar
- 1 1/4 cups dried cranberries
- 3 tbsp honey
- 1 tsp salt
Overnight Cinnamon Rolls (Alton Brown)
By hmp13
For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butte...
- 4 large egg yolks, room temperature
- 1 large whole egg, room temperature
- 2 ounces sugar, approximately 1/4 cup
- 3 ounces unsalted butter, melted, approximately 6 tablespoons
- 6 ounces buttermilk, room temperature
- 20 ounces all-purpose flour, approximately 4 cups, plus additional for dusting
- 1 package instant dry yeast, approximately 2 1/4 teaspoons
- 1 1/4 teaspoons kosher salt
- Vegetable oil or cooking spray
- 8 ounces light brown sugar, approximately 1 cup packed
- 1 tablespoon ground cinnamon
- Pinch salt
- 3/4-ounce unsalted butter, melted, approximately 1 1/2 tablespoons
- 2 1/2 ounces cream cheese, softened, approximately 1/4 cup
- 3 tablespoons milk
- 5 1/2 ounces powdered sugar, approximately 1 1/2 cups
Aioli (ATK)
By hmp13
The aïoli will keep refrigerated in an airtight container for up to 3 days
- 1 tsp roasted garlic paste (Minor's)
- 1 1/2 cups mayo
- 1/4 cup dijon mustard
Italian Meringue (BAKING)
By hmp13
Put 1 ½ cups of the sugar and the water in a small saucepan and bring to a boil
- 1 3/4 cups sugar
- 1/2 cup water or more as needed
- 6 egg whites, slightly warmed
- Pinch of cream of tartar
Orange Brownies (Paula Dean)
By hmp13
Can be made with Lemon or lime as well
- Orange Cream Cheese Frosting:
- 1 1/2 cups all-purpose flour
- 2 cups granulated sugar (cut to 1 1/2 cups)
- 1 teaspoon salt
- 1 cup butter, softened
- 4 eggs
- 2 teaspoons pure orange extract
- 1 teaspoon grated orange zest
- 1 recipe Orange Cream Cheese Frosting, recipe follows
- 1 (8-ounce) package cream cheese, softened
- 4 tablespoons softened butter
- 1 (1-pound) box confectioners' sugar
- 2 tablespoons orange zest
- 2 tablespoons orange juice