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Recipes
Glitter Ball Cookies
By beltranm
We used sanding sugar in shades of silver and blue -- the perfect palette for a Hanukkah celebration or new year's ...
- Creamy Ginger Filling:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup confectioners' sugar, sifted
- 1/4 teaspoons salt
- 1 teaspoon pure vanilla extract
- 2 cups plus 2 tablespoons all-purpose flour
- Sanding sugar, in assorted colors
- 4 tablespoons unsalted butter, softened
- 2 teaspoons finely grated peeled fresh ginger
- 1 cup confectioners' sugar, sifted
- 1 tablespoon honey
Chocolate Thumbprints
By beltranm
Makes 2 dozen
- 12 tablespoons (1 1/2 sticks) unsalted butter
- 1/2 cup confectioners' sugar
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 1/4 cups all-purpose flour
- 4 ounces semisweet chocolate, chopped
- 1 1/2 teaspoons light corn syrup
Fresh Peach Cake
By beltranm
Preheat the oven to 350 degrees F
- 1/4 pound (1 stick) unsalted butter, at room temperature
- 1 1/2 cups sugar, divided
- 2 extra-large eggs, at room temperature
- 1 cup sour cream, at room temperature
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 3 large, ripe peaches, peeled, pitted, and sliced
- 1/2 cup chopped pecans
Chocolate-Peanut Brittle Cupcakes
By beltranm
Prep1 hr 5 min Inactive Prep15 min Cook30 min Total:1 hr 50 min Photograph by Con Poulos
- For the Cupcakes:
- 3 sticks unsalted butter, cut into pieces
- 1 cup Dutch-process cocoa powder
- 3 1/4 cups packed dark brown sugar
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/4 cups buttermilk
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- For the Brittle:
- 1/2 cup granulated sugar
- 1/4 cup creamy peanut butter
- 1/4 cup butterscotch chips
- For the Frosting:
- 1 cup heavy cream
- 2 10-ounce bags peanut butter chips
Orange-Vanilla Frozen Custard
By beltranm
Photograph by Jonathan Kantor
- 1 tablespoon cornstarch
- 1 1/2 cups whole milk
- 3 large eggs
- 1 cup sugar
- 1/4 teaspoon kosher salt
- 1 1/2 cups heavy cream
- 2 teaspoons vanilla extract
- 2/3 cup frozen orange juice concentrate, thawed
- 4 teaspoons grated orange zest
Firecracker Ice Pops
By beltranm
Per ice pop: 59 cal; 0.6 g fat (0
- 1/2 pound strawberries, hulled and quartered ( 1 1/2 cups)
- 1/4 cup sugar
- 1/2 pound blueberries (1 1/2 cups)
- 1 1/4 cups low-fat plain yogurt
Emeril's Strawberry Lemonade
By beltranm
Look for fragrant, bright red strawberries with green caps
- 1 cup sugar
- 1 cup fresh lemon juice (from 6 lemons), plus 1 lemon, sliced, for serving
- 1 pound strawberries (3 cups), hulled and halved
- 16 ounces seltzer, chilled
- Mint sprigs, for serving
Tortilla Pie with Chicken
By beltranm
Toast the tortillas over a low flame or in a dry skillet
- 12 corn tortillas (6-inch), toasted
- 2 cups cooked, shredded dark-meat chicken
- 1 can (4 ounces) chopped green chiles
- 1 cup sour cream
- 1 1/2 cups Monterey Jack cheese, shredded (6 ounces)
Lime Sorbet
By beltranm
In a medium, nonreactive saucepan, mix 1 cup of the water with the sugar
- 2 1/4 cups water
- 3/4 cup sugar
- 1 lime
- 6 tablespoons Champagne or sparkling wine (optional)
Cheese Straws
By beltranm
Photograph by Quentin Bacon
- 2 sheets (1 box) frozen puff pastry (preferably Pepperidge Farm), defrosted overnight in the refrigerator
- 1 extra-large egg
- 1/2 cup freshly grated parmesan cheese
- 1 cup finely grated gruyere cheese
- 1 teaspoon minced fresh thyme leaves
- 1 teaspoon kosher salt
- Freshly ground black pepper