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Recipes
Double Chocolate-Marshmallow Milkshakes
By beltranm
Photograph by Steve Giralt
- 1/2 cup heavy cream (ideally extra-cold)
- 1/4 cup marshmallow fluff
- 1/8 teaspoon vanilla extract
- 1 cup cold whole milk
- 1/4 cup chocolate sauce
- 3 cups chocolate ice cream
- grated bittersweet chocolate
Cheesecake with Blueberry Topping
By beltranm
With its luxuriously rich filling and real-fruit topping, cheesecake commanded a relatively steep price at 20th-ce...
- •Vegetable-oil cooking spray
- •6 tablespoons unsalted butter, melted
- •2 cups graham cracker crumbs
- •3 tablespoons sugar
- •1/4 teaspoon ground cinnamon
- •Pinch of salt
- •16 ounces cream cheese, room temperature
- •16 ounces sour cream
- •1 cup sugar
- •3 large eggs
- •1 1/2 teaspoons finely grated lemon zest
- •1 teaspoon pure vanilla extract
- •Boiling water, for roasting pan
- •Blueberry Topping
Roasted Pears and Sweet Potatoes
By beltranm
Bartlett pears have smooth skin
- 2 sweet potatoes, sliced 1 1/2 inches thick
- 3 tablespoons olive oil
- 1 teaspoon dry mustard
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cayenne
- Coarse salt
- 2 Bartlett pears, cored, quartered, and halved
Double-Flavored Muffins
By beltranm
Pumpkin and chocolate blend beautifully in these spiced muffins from Thorp House Inn of Fish Creek, Wisconsin
- 1-2/3 cups all-purpose flour
- 1 cup sugar
- 1-1/2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 3/4 teaspoon ground mace
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 eggs
- 1 cup canned pumpkin
- 1/2 cup butter or margarine, melted
- 1 cup semisweet chocolate pieces (6 ounces)
Lemon-Maple Squash
By beltranm
Prep15 min Inactive Prep-- Cook20 min Total:35 min Photograph by Marcus Nilsson
- 4 pounds butternut or calabaza squash
- 1/3 cup maple syrup
- 1/3 cup water
- zest and juice of 1 lemon
- 1/2 teaspoon red pepper flakes
- pinch each of salt and pepper
- 4 tablespoons butter
Ted Allen's Chocolate Cannoli Sandwich Cookies
By beltranm
Photograph by Jim Franco
- For the Cookies:
- 2 sticks unsalted butter, cut into pieces and at room temperature
- 2/3 cup granulated sugar
- 1/2 cup packed light brown sugar
- 3 tablespoons whole milk
- 1/2 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup mini semisweet chocolate chips (optional)
- For the Filling:
- 1 1/2 cups chopped roasted unsalted pistachios
- 1 1/2 cups (12 ounces) mascarpone cheese
- 3/4 cup ricotta cheese
- 1 1/2 cups confectioners' sugar
- 1/2 teaspoon vanilla extract
- 3/4 teaspoon salt
Peach-Almond Upside-Down Cake
By beltranm
Photograph by Kana Okada
- 1 stick unsalted butter, at room temperature, plus more for the pan
- 1 1/2 cups sugar
- 4 medium peaches or nectarines, pitted and cut into 6 wedges each
- 1 1/2 cups all-purpose flour
- 1/2 cup whole almonds
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 3/4 cup whole milk
- Vanilla ice cream, for serving (optional)
Grandma's Cupboard Cookies
By beltranm
You can substitute the chocolate chips and coconut with 1 cup of raisins
- 1/2 cup butter
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 cup flour
- 1 cup oatmeal
- 3/4 teaspoon baking soda
- 1 cup chocolate chips
- 1 cup coconut (optional)
No-Bake Chocolate and Peanut Butter Oatmeal Bars
By beltranm
With a candy-bar-inspired top and a crumbly cookie base, each of these rich squares packs a double dose of that per...
- •Vegetable oil cooking spray
- •9 ounces chocolate wafers (about 40 wafers), finely ground (2 cups)
- •1 1/2 cups old-fashioned oats
- •1 1/4 cups confectioners' sugar
- •1/4 teaspoon coarse salt
- •5 ounces (1 stick plus 2 tablespoons) unsalted butter, cut into small pieces
- •1 cup chunky peanut butter
- •3/4 cup plus 3 tablespoons smooth peanut butter
- •10 ounces semisweet chocolate, melted
- •1 1/2 ounces milk chocolate, melted
Apple and Cranberry Pandowdy
By beltranm
This dessert features two varieties of apples in season: Firm but tender Rome holds its shape, while the creamy McI...
- For the crust:
- 3/4 cup all-purpose flour (spooned and leveled), plus more for rolling
- 1/4 teaspoon granulated sugar
- 1/4 teaspoon coarse salt
- 6 tablespoons (3/4 stick) cold unsalted butter, cut into pieces
- 1 to 2 tablespoons ice water
- For the filling:
- 3 Rome apples (1 1/2 pounds), peeled, cored, and cut into 1/2-inch slices
- 4 McIntosh apples (1 1/2 pounds), peeled, cored, and cut into 1/2-inch slices
- 1 cup cranberries (thawed if frozen)
- 1/3 cup packed light-brown sugar
- 1 tablespoon fresh lemon juice
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter, cut into pieces
- 1 tablespoon heavy cream
- 2 teaspoons coarse sugar