Beltranm's profile page
Recipes
Speculaas Cookies
By beltranm
When imprinting the fragrant spiced cookie dough with springerle molds, stop frequently to clean the patterns with ...
- 3 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 3/4 teaspoon ground cardamom
- 1/4 teaspoon ground mace
- 1/4 teaspoon freshly ground white pepper
- Pinch of ground cloves
- 6 ounces (1 1/2 sticks) unsalted butter, softened
- 1 cup packed light-brown sugar
- 1/3 cup water
- Confectioners' sugar, for surface
Broccoli-Pecorino Tart
By beltranm
Preheat oven to 400 degrees
- All-purpose flour, for work surface
- 1 sheet puff pastry, thawed
- 1 bunch broccoli, cut into small florets, stalks peeled and thinly sliced
- 2 tablespoons olive oil
- 2 cloves garlic, thinly sliced
- 1/2 teaspoon red-pepper flakes
- Salt and pepper
- 1/2 cup shaved Pecorino Romano (2 ounces)
Tomato and Basil Pasta
By beltranm
Here's a formula for effortless summer food: the freshest ingredients plus a cook's restraint
- 1/4 cup extra-virgin olive oil
- 3 thinly sliced garlic cloves
- 1/2 teaspoon coarse salt
- 1/2 teaspoon freshly ground pepper, plus more for sprinkling
- 1 pound cooked and drained short pasta (such as campanelle)
- 4 medium tomatoes
- 1 pound burrata or mozzarella cheese
- Small basil leaves
Mary's E-Z Double Berry Cobbler
By beltranm
8 servings Bake: 15 minutes Prep: 20 minutes Cool: 45 minutes Nutrition facts per serving: * Servings Per R
- 1-1/3 * 1-1/3 cups sugar
- 3 * 3 tablespoons cornstarch
- 1/2 * 1/2 teaspoon salt
- 1/2 * 1/2 teaspoon ground cinnamon
- 1/4 * 1/4 cup water
- 4 * 4 cups fresh or frozen blackberries
- 1/2 * 1/2 cup fresh or frozen blueberries
- 1/2 * 1/2 teaspoon lemon juice
- 2 * 2 tablespoons butter
- 1 * 1 10-ounce package (8) cinnamon-flavored refrigerated biscuits or (10) flaky buttermilk refrigerated biscuits
- 1 * 1 tablespoon milk
- 1 * 1 tablespoon sugar
- * Vanilla ice cream (optional)
Instant Chocolate Cake
By beltranm
Times:Prep10 min Inactive Prep-- Cook-- Total:10 min Copyright (c)2011 Food Network Magazine, LLC
- 1/4 cup flour
- 5 tablespoons sugar
- 2 tablespoons cocoa powder
- 1 egg
- 3 tablespoons milk
- 3 tablespoons vegetable oil
- dash of vanilla extract
- dash of salt
Blueberry Upside-Down Cake
By beltranm
For a fluffy cake, it's important to use milk that's at room temperature -- it keeps the butter from curdling
- 4 tablespoons butter, melted, plus more for souffle dish
- 1/3 cup plus 3 tablespoons light-brown sugar
- 1 1/2 cups blueberries, picked over and cleaned
- 3/4 cup cake flour (not self-rising)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg
- 1/4 cup milk, room temperature
Puffed-Rice Bars with Peanut Butter and Chocolate
By beltranm
Per cookie: 247 cal; 12.1 g fat (5
- 3 tablespoons unsalted butter, plus more for baking dish
- 4 cups miniature marshmallows
- 1/3 cup creamy peanut butter
- 1/2 teaspoon coarse salt
- 6 cups puffed rice cereal
- nonstick cooking spray or vegetable oil, for pressing
- 1 package (12 ounces) semisweet chocolate chips, melted
- 1/4 cup chopped, roasted salted peanuts
Twice-Baked Sweet Potatoes
By beltranm
Photo: Romulo Yanes
- 5 medium sweet potatoes (about 3 pounds)
- 4 ounces fresh goat cheese
- Coarse salt and ground pepper
- 3 tablespoons finely chopped fresh chives
- 1/4 cup chopped pecans
- 1/4 cup panko (Japanese breadcrumbs)
- 4 tablespoons unsalted butter, room temperature
Blueberry Crisp
By beltranm
This crisp has a loose and juicy filling
- FOR THE FILLING
- 6 cups (3 pints) blueberries
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon coarse salt
- FOR THE TOPPING
- 3/4 cup all-purpose flour
- 1/2 cup rolled oats (or chopped nuts, such as almonds)
- 1/2 teaspoon baking powder
- 1/2 teaspoon coarse salt
- 3 ounces (6 tablespoons) unsalted butter, softened
- 1/3 cup sugar