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Recipes
Glazed Lemon Pound Cake
By eveweb
This cake doesn't rise very much, so don't be surprised if it's shorter than you might expect
- 5 tablespoons unsalted butter, softened, plus more for pan
- 3/4 cup plus 3 tablespoons sugar, plus more for dusting
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 3 tablespoons fresh lemon juice, plus finely grated zest of 2 lemons, plus more for garnish (optional)
- 1/4 cup milk
- 2 large eggs
Truffle Brownies
By eveweb
Refrigerate, covered, for up to two days
- 4 tablespoons unsalted butter, plus more for pan
- 3 ounces good-quality unsweetened chocolate, coarsely chopped
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sugar
- 2 large eggs
- 1/4 cup milk
- 1 teaspoon pure vanilla extract
- 4 ounces good-quality semisweet chocolate, coarsely chopped
- 2/3 cup heavy cream
- Heart-shaped sprinkles, for garnish
Lemon-Ginger Bundt Cake
By eveweb
Fresh citrus and crystallized ginger sparkle up this buttery, dense cake
- 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
- 3 cups all-purpose flour (spooned and leveled), plus more for pan
- 2 tablespoons finely grated lemon zest and 1/3 cup fresh lemon juice (from 2 lemons)
- 1/3 cup minced crystallized ginger
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 1/2 cups granulated sugar
- 6 large eggs
- 1 cup sour cream
- Confectioners' sugar, for dusting
Reine De Saba
By eveweb
1. Preheat oven to 350F (180C)
- 1/3 cup (75 mL) whole blanched almonds
- 3/4 cup (175 mL) sugar
- 4 oz (125 g) bittersweet chocolate
- 2 tbsp (25 mL) amaretto or rum
- 4 oz (125 g) unsalted butter, softened
- 3 eggs, separated
- 1/2 cup (125 mL) all-purpose flour
- 1/4 tsp (1 mL) salt
- Glaze
- 2 oz (60 g) bittersweet chocolate
- 1/4 cup (50 mL) softened butter
- Garnish
- 1/2 cup (125 mL) sliced almonds, toasted
- /3 cup (75 mL) whole blanched almonds
- 3/4 cup (175 mL) sugar
- 4 oz (125 g) bittersweet chocolate
- 2 tbsp (25 mL) amaretto or rum
- 4 oz (125 g) unsalted butter, softened
- 3 eggs, separated
- 1/2 cup (125 mL) all-purpose flour
- 1/4 tsp (1 mL) salt
Chocolate Marble Bread with Ganache
By eveweb
This chocolaty loaf calls to mind pound cake, but it's lighter and somewhat more textured
- 8 ounces (2 sticks) unsalted butter, softened, plus more for pan
- 1 1/4 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
- 3/4 teaspoon baking powder
- 8 ounces semisweet chocolate, coarsely chopped
- 2/3 cup plus 2 tablespoons sugar
- 4 large eggs
- 1/2 cup whole milk
- 1/4 cup heavy cream
Beef Bourguignon
By eveweb
. Preheat oven to 300F (150C)
- 2 lbs (1.25 kg) stewing meat,
- cut into 2 inch (5 cm) pieces
- Salt and freshly ground pepper
- 3 tbsp (45 mL) olive oil
- 4 oz (125 g) sliced double smoked bacon, diced
- 18 pearl onions, skinned
- 8 oz (250 g) small cremini mushrooms
- 1 cup (250 mL) chopped onion
- cup (125 mL) chopped carrot
- cup (125 mL) chopped celery
- 2 cups (500 mL) red wine
- 2 cups (500 mL) beef stock
- 1 head garlic, dry papery layers brushed off
- and top third of bulb removed
- 1 bay leaf
- 2 stalks thyme
- 4 sprigs parsley
- Beurre Manie
- 3 tbsp (45 mL) softened butter
- 3 tbsp (45 mL) flour
Peanut, Caramel, and Chocolate Tart
By eveweb
You won't be able to resist a slice of this gooey yet crunchy dessert
- FOR THE CHOCOLATE CRUST:
- 1 box (9 ounces) chocolate wafer cookies, finely ground (2 1/3 cups)
- 1 tablespoon granulated sugar
- Salt
- 1 stick unsalted butter, melted
- FOR THE CARAMEL SAUCE:
- 1 1/4 cups granulated sugar
- 1/4 cup water
- 1 cup heavy cream
- 1/3 cup creme fraiche
- 1 cup roasted salted peanuts
- FOR THE PEANUT BUTTER MOUSSE:
- 8 ounces cream cheese, room temperature
- 1/2 cup confectioners' sugar
- Salt
- 11/4 cups smooth peanut butter
- 1/2 teaspoon pure vanilla extract
- 1 cup heavy cream
- FOR THE CHOCOLATE GANACHE:
- 7 ounces semisweet chocolate (preferably 56 percent cacao), chopped
- 1 cup heavy cream
Sweet & Spicy Faux Fried Chicken
By eveweb
Instructions 1.PREHEAT oven to 350F
- 2 cups cornflakes
- 1/2 tsp Italian seasoning
- 1 egg yolk
- 3 tbsp honey, divided
- 1 tbsp Dijon mustard
- 1 tbsp water
- 1/8 tsp cayenne
- 2 large skinless, boneless chicken breasts (about 500 g)
- 1/4 tsp salt
Mozzerella Cheese dip
By eveweb
Mix and cool for an hour. Serve with chips or veggies
- 1 500 ml hellman's mayo (do not substitute)
- 1 cup sour cream
- 250 grams shredded mozz. chees
- 1 tbsp parsley flakes
- 1 tbsp fresh green onions
- 2 tbsp parmesan cheese
- 1 tsp sugar
- 1 clove garlic
Lime Squares with Pistachio Graham-Cracker Crust
By eveweb
This creamy dessert is a cross between Key lime pie and traditional lemon bars
- FOR THE CRUST:
- 4 tablespoons (1/2 stick) unsalted butter, melted and cooled, plus more for pan
- 2/3 cup shelled pistachios
- 1 cup (4 ounces) graham-cracker crumbs
- 1/4 cup sugar
- 1 tablespoons grated lime zest
- FOR THE FILLING:
- 2 large egg yolks
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup fresh lime juice