Beltranm's profile page
Recipes
No-Bake Fudge Brownies
By beltranm
These easy peanut-and-coconut-laced fudge brownies are sure to become your go-to recipe for chocolate cravings
- 12 ounces bittersweet chocolate, chopped
- 1 1/4 cups evaporated milk (from one 12-ounce can)
- 1 teaspoon pure vanilla extract
- 3 cups finely ground chocolate wafer cookies (from two 9-ounce packages)
- 2 cups plus 2 tablespoons sweetened shredded coconut
- 1 cup plus 2 tablespoons salted cocktail peanuts
- 1/2 cup confectioners' sugar
- Salt
Chocolate Glaze for Boston Cream Pie
By beltranm
Melt chocolate and butter over low heat, stirring constantly
- 1 1/2 1-ounce squares unsweetened chocolate
- 2 tablespoons butter
- 1 1/2 cups sifted confectioners' sugar
- 1 teaspoon vanilla
Dark-Chocolate Cookies with Espresso
By beltranm
Espresso powder deepens the cocoa taste of these devilishly decadent cookies, but you can omit it, if you like
- 1 cup all-purpose flour (spooned and leveled)
- 1/2 cup unsweetened Dutch-process cocoa (spooned and leveled)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 1/2 cups sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 tablespoon instant espresso powder
- 8 ounces bittersweet chocolate, 4 ounces melted and 4 ounces coarsely chopped
Pumpkin Cream Pie
By beltranm
If you're planning on making this for Thanksgiving, start it early in the day
- FOR THE GINGERSNAP CRUST
- 1 1/4 cups ground gingersnaps (from about 25 cookies)
- 2 tablespoons sugar
- Salt
- 4 tablespoons unsalted butter, melted and slightly cooled
- FOR THE PUMPKIN CREAM FILLING
- 2 cups whole milk
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- Pinch of ground cloves
- 1/2 cup sugar
- Salt
- 4 large egg yolks
- 1/4 cup cornstarch
- 1 1/4 cups solid-pack pumpkin (from one 15-ounce can)
- 1 tablespoon unsalted butter, room temperature
- 1 1/4 cups heavy cream, whisked to medium peaks
- Garnish: freshly grated nutmeg
Sweet Pumpkin Dip
By beltranm
Serve this luscious dip with a tray of gingersnaps, vanilla wafers or lemon wafers
- 2 pkgs. (8 oz. each) cream cheese, softened *
- 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
- 2 cups sifted powdered sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- * NOTE: For a lower-fat version of this recipe, substitute light cream cheese (Neufchâtel) for cream cheese.
Crunchy Asian Noodle Slaw
By beltranm
300 degree F Bake: 10 minutes Prep: 30 minutes Chill: 2 hours Nutrition facts per serving: Calories176 Tota
- 1 Tbsp. white sesame seeds
- 1 Tbsp. black or white sesame seeds
- 1 tsp. celery seeds
- 1/3 cup sesame oil (not toasted), peanut oil or vegetable oil
- 1/3 cup rice vinegar or cider vinegar
- 2 Tbsp. sugar
- 1 tsp. grated fresh ginger or 1 tablespoon finely chopped pickled ginger
- 1 Tbsp. reduced-sodium soy sauce
- 1/8 to 1/4 tsp. crushed red pepper
- 1 3-oz. pkg. chicken- or beef-flavored ramen noodles, broken into small pieces
- 4 cups shredded green cabbage (about 1/2 of a medium head) or 1/2 of a 16-ounce package shredded cabbage with carrot (coleslaw mix)
- 2 cups fresh broccoli florets, coarsely chopped
Chocolate-Walnut Fudge Bars
By beltranm
Makes 3 dozen
- Vegetable oil cooking spray
- 27 store-bought chocolate wafer cookies (6 ounces)
- 1 tablespoon plus 1 1/2 teaspoons sugar
- Table salt
- 1 stick plus 2 tablespoons unsalted butter
- 1 pound bittersweet or semisweet chocolate, chopped
- 1 can (14 ounces) sweetened condensed milk
- 1/4 cup whole milk
- 1/2 teaspoon pure vanilla extract
- 1/2 cup toasted and finely chopped walnuts
- Coarse salt, preferably fleur de sel
Mix-and-Match Crumbles
By beltranm
Design your dream dessert: This easy recipe leads to dozens of possibilities
- Required for all:
- 1/2 cup rolled oats or cornmeal
- 3/4 cup flour
- 1/2 cup light brown sugar
- a pinch of salt
- 7 tablespoons softened butter
- Nut options:
- 3/4 cup of any of these nuts, shelled: walnuts almonds pistachios pecans hazelnuts
- Filling options:
- Apple-Raspberry:
- 3 pounds baking apples (such as Macoun or Cortland)
- 2 cups raspberries
- 3 tablespoons granulated sugar
- 2 tablespoons flour
- 1 teaspoon vanilla
- a pinch each of nutmeg, cinnamon and salt
- Plum-Nectarine- Blackberry:
- Halve and pit 4 nectarines and 2 plums (no need to peel); slice 1/2 inch thick. Toss with 2 cups blackberries, 1/2 cup granulated sugar and 1 tablespoon flour.
- Pear-Pineapple
- 3 pounds baking pears (such as Bartlett)
- 3 cups pineapple chunks
- 2/3 cup granulated sugar
- 1/2 teaspoon ground ginger
- 1/4 teaspoon each salt and cinnamon
- 2 tablespoons flour
- Blueberry:
- 4 cups blueberries
- 1/3 cup granulated sugar
- 1 tablespoon flour
- 1 teaspoon lemon juice
- (If you are using ramekins, double the blueberry filling.)
- Quince-Grape:
- 3 pounds quinces
- 1/2 cup granulated sugar
- 1/3 cup water
- a pinch of salt
- 1 pound seedless red grapes
- 1 tablespoon flour
South Dakota Peach Kuchen
By beltranm
Nutrition facts per serving: Calories410 Total Fat (g)15 Saturated Fat (g)10 Monounsaturated Fat (g)4 Polyunsa
- 1-1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1-1/2 tsp. baking powder
- 1/4 tsp. salt
- 1/4 tsp. ground nutmeg or cinnamon
- 1/4 cup butter
- 1 egg, lightly beaten
- 1/2 cup milk
- 2 cups sliced fresh peaches or frozen unsweetened peach slices, thawed and well drained on paper towels
- 1/3 cup packed brown sugar
- 1 Tbsp. light-color corn syrup
- 1 Tbsp. butter
- 1 tsp. lemon juice
- Vanilla or peach ice cream
Blueberry Crumb Cake
By beltranm
Tossing the blueberries with a bit of flour keeps them from sinking during baking
- •FOR THE STREUSEL TOPPING
- •1 cup all-purpose flour (spooned and leveled)
- •1/2 cup packed light-brown sugar
- •1/4 teaspoon salt
- •1/2 cup butter
- •FOR THE CAKE
- •4 tablespoons unsalted butter, softened, plus more for pan
- •1 1/2 cups all-purpose flour (spooned and leveled) , plus more for pan
- •1 1/2 teaspoons baking powder
- •1/2 teaspoon baking soda
- •1/4 teaspoon salt
- •1/4 teaspoon allspice
- •3/4 cup granulated sugar
- •1 large egg
- •2/3 cup low-fat buttermilk, well shaken
- •1 1/2 cups blueberries
- •Confectioners' sugar, for dusting