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Recipes
Chocolate Chip, Oatmeal, and Pecan Cookies
By beltranm
For those who can't choose between chocolate chip or oatmeal as their favorite cookie, here is the ultimate comprom...
- 1 cup all-purpose flour (spooned and leveled)
- 1 1/4 cups rolled oats (not quick-cooking)
- 1/2 teaspoon coarse salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1 cup light-brown sugar
- 1 teaspoon pure vanilla extract
- 1 large egg
- 1 cup chopped toasted pecans
- 1 cup semisweet chocolate chips
Double-Chocolate Pound Cake
By beltranm
This loaf gets its lift from the thorough beating of the butter and sugar (a full eight minutes) and eggs, instead ...
- 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
- 1 1/4 cups all-purpose flour (spooned and leveled), sifted, plus more for pan
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 5 large eggs, room temperature, lightly beaten
- 1/2 teaspoon coarse salt
- 1/4 cup unsweetened cocoa powder
- 6 ounces semisweet chocolate, chopped or chips
Coriander-Glazed Carrots
By beltranm
Prep10 min Inactive Prep-- Cook25 min Total:35 min
- 2 tablespoons unsalted butter
- 1 teaspoon coriander seeds, lightly crushed
- 2 pounds baby carrots (preferably rainbow), tops trimmed
- 1/2 cup fresh orange juice
- 2 tablespoons fresh lime juice
- 3 tablespoons packed light brown sugar
- Kosher salt and freshly ground pepper
- 1/4 cup chopped fresh cilantro
Cookies and Cream Cupcakes
By beltranm
1. Place a rack in the center of the oven and preheat to 350 degrees F
- For cupcakes:
- 24 paper liners for cupcake pans (2 1/2" size)
- 30 Oreo cookies
- 1 package (18.25 ounces) plain white cake mix
- 1 cup sour cream
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- For Buttercream Frosting:
- 8 tablespoons (1 stick) butter, at room temperature
- 3 cups confectioners' sugar, sifted
- 3-4 tablespoons milk
- 1 teaspoon vanilla extract
Perfect Cranberry Sauce
By beltranm
Prep15 min Inactive Prep-- Cook22 min Total:37 min Photograph by Jonathan Kantor
- 12-ounce bag of fresh or frozen cranberries
- 1 cup sugar
- 1 strip orange or lemon zest
- 2 tablespoons water
- sugar, salt and pepper to taste
Simple Scalloped Potatoes
By beltranm
Prep20 min Inactive Prep-- Cook30 min Total:50 min
- 1 1/2 tablespoons unsalted butter, cut into pieces, plus more for brushing
- 1/2 clove garlic
- 2 pounds russet potatoes, peeled and sliced inch thick
- Kosher salt and freshly ground pepper
- 1 1/4 cups low-sodium chicken broth
- 1/2 cup skim milk
- 1/4 teaspoon freshly grated nutmeg
- 4 fresh bay leaves
- 1/2 cup grated gruyere cheese (about 2 ounces)
No-Bake Summer Lasagna
By beltranm
Total Time 25 minutes
- 1/2 cup ricotta
- 3 tablespoons grated Parmesan
- 3 tablespoons plus 2 teaspoons extra-virgin olive oil
- Coarse salt and ground pepper
- 8 lasagna noodles, broken in half crosswise
- 1 small garlic clove, minced
- 2 pints grape tomatoes, halved
- 2 zucchini (about 1 pound total), halved if large and thinly sliced
- 1 tablespoon torn fresh basil leaves, plus more for serving
Cinnamon Peach Ice Cream
By beltranm
1.In a medium saucepan, combine the peaches, 7 tablespoons sugar, the lemon juice and salt
- 2 pounds—peeled, pitted and coarsely chopped peaches
- 1/2 cup plus 2 tablespoons sugar
- 1/2 teaspoon fresh lemon juice
- 1 pinch salt
- 1-1/3 cups heavy cream
- 1/2 cup milk
- 1/2 teaspoon ground cinnamon
Blueberry-and-Cream Cookies
By beltranm
This one-of-a-kind cookie recipe is courtesy of pastry chef Christina Tosi of Momofuku Milk Bar
- For Milk Crumbs:
- •2 1/2 cups all-purpose flour
- •1/4 teaspoon baking powder
- •1/8 teaspoon baking soda
- •2 teaspoons salt
- •1 cup (8 ounces) Plugra European-style unsalted butter
- •1/2 cup plus 2 tablespoons granulated sugar
- •1/2 cup plus 2 tablespoons light-brown sugar
- •1/4 cup glucose
- •1 large egg
- •3/4 cup dried blueberries
- •1/2 cup plus 1/3 cup Milk Crumbs
- •1/4 cup plus 1 tablespoon nonfat milk powder
- •2 tablespoons all-purpose flour
- •1 tablespoon cornstarch
- •1 1/2 teaspoons sugar
- •1/8 teaspoon salt
- •1 1/2 tablespoons unsalted butter, melted
- •1/4 cup white chocolate, melted
Meyer Lemon-Cranberry Bundt Cake
By beltranm
Prep25 min Inactive Prep12 hr 0 min Cook1 hr 0 min Total:13 hr 25 min Photograph by Steve Giralt
- For the Cake:
- 3 1/4 sticks unsalted butter, cubed and at room temperature, plus more for the pan
- 3 cups cake flour, sifted, plus more for the pan
- 1 12-ounce bag fresh or frozen cranberries, thawed if frozen
- 2 1/2 cups granulated sugar
- 6 tablespoons whole milk
- 4 large eggs plus 2 egg yolks
- 2 teaspoons vanilla extract
- 2 tablespoons finely grated Meyer lemon zest
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- For the Syrup and Glaze:
- 1/4 cup granulated sugar
- 1/2 cup plus 2 tablespoons Meyer lemon juice
- 1 1/2 cups confectioners' sugar