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Recipes
Pecan & Cherry Chocolate Ice Cream Pie
By eveweb
1 To make crust, preheat oven to 350°F (180°C)
- CRUST
- 20 ginger snap cookies
- 1/3 cup (80 mL) unsalted butter, melted and cooled
- GANACHE
- 2 oz (60 g) semi-sweet chocolate, finely chopped
- 1/4 cup (60 mL) whipping cream
- FILLING AND GARNISH
- 1 container (2 L) chocolate ice cream
- 1 cup (250 mL) pecan pieces
- 1/2 cup (125 mL) dried cherries or cranberries
- 1/2 cup (125 mL) golden raisins (optional)
- 4 oz (125 g) semi-sweet chocolate, finely chopped
White Pepper Praline Cheesecake
By eveweb
1. To make pecan praline, spread pecans out on a parchment-lined baking tray and sprinkle with white pepper
- Pecan Praline
- 1 cup (250 mL) lightly toasted pecan halves
- tsp (4 mL) ground white pepper
- 1 cup (250 mL) sugar
- 2 tbsp (25 mL) white corn syrup
- cup (50 mL) water
- Crust
- 2 cups (500 mL) graham cracker crumbs
- 2 tbsp (25 mL) sugar
- 1/3 cup (75 mL) unsalted butter, melted
- Cheesecake
- Three 225 g pkgs cream cheese, room temperature
- 2/3 cup (150 mL) golden brown sugar, packed
- 2 tbsp (25 mL) cornstarch
- 1 tbsp (15 mL) vanilla extract
- tsp (1 mL) salt
- 3 large eggs, room temperature
Three-Pepper Cashews and Pistachios
By eveweb
1. Preheat oven to 300F (150C)
- 2 cups (500 mL) unsalted cashews
- cup (125 mL) pistachios, shells removed
- 1 tbsp (15 mL) vegetable oil
- 1 tbsp (15 mL) hot pepper sauce
- 1 tbsp (15 mL) chili powder
- 1 tsp (5 mL) salt, preferably Kosher
- 1 tsp (5 mL) granulated sugar
- tsp (1 mL) cayenne pepper
Honey Ginger Lemonade
By eveweb
Combine lemon and honey, stir, add ginger and water chill
- 1 cup lemon juice
- 1 cup honey
- 1 tbsp minced ginger
- 4 cups water
Citrus Bars with John O'Hurley
By eveweb
Preheat oven to 350 degrees
- 3 1/2 cups plus 2/3 cup all-purpose flour
- 1/2 cup wheat germ
- 1/2 cup confectioners' sugar, plus more for dusting
- 1 1/2 teaspoons salt
- 4 sticks (1 pound) unsalted butter, cold, cut into pieces
- 8 large eggs
- 4 cups granulated sugar
- 3/4 cup freshly squeezed lemon juice
- 3/4 cup freshly squeezed lime juice
- 1 tablespoon finely grated lemon zest
- 1 tablespoon finely grated lime zest
Irish Cream Cheesecake
By eveweb
Filling: In large bowl, using mixer, beat cream cheese and sugar until smooth
- Crust:
- 1 cup graham wafer crumbs
- 1 cup finely chopped pecans
- 1/4 cup sugar
- 1/4 cup butter
- Combine crust ingredients; press mixture into bottom and 2" up sides of 9" springform pan. Chill
- Filling:
- 3 pkgs. cream cheese, softened
- 3/4 cup sugar
- 3 eggs
- 1/3 cup irish cream
- 3 squares white chocolate
- Topping:
- 1 cup sour cream
- 3 tbsp. icing sugar
- 1 tbsp Irish Cream
Coconut Cream Bars
By eveweb
The custard-filled crust can be refrigerated for up to two days
- 2 1/2 cups sweetened flaked coconut
- 3 boxes (5.3 ounces each) shortbread cookies, coarsely broken
- 1 cup plus 2 tablespoons granulated sugar
- 6 tablespoons cornstarch
- 1/2 teaspoon salt
- 4 1/2 cups whole milk
- 6 large egg yolks
- 6 tablespoons cold unsalted butter, cut into small pieces
- 1 1/2 cups heavy cream
- 3 tablespoons confectioners' sugar
Lemon-Glazed Candied-Ginger Cookies
By eveweb
Candied ginger brings a sweet heat to these crisp, golden cookies, while lemon gives the glaze a distinct zing
- 2 cups all-purpose flour, plus more for surface
- 1/2 teaspoon baking powder
- Salt
- 6 ounces (3/4 cup) unsalted butter, softened
- 1 cup packed light-brown sugar
- 1/2 cup finely chopped candied ginger
- 1 large egg
- 2 tablespoons pure vanilla extract
- 4 cups confectioners' sugar
- 2 tablespoons finely grated lemon zest
- 2 teaspoons fresh lemon juice
- 2 tablespoons honey
- 1/3 cup water
Black Forest Cookies
By eveweb
These delicious black forest cookies are studded with dried cherries
- 1 cup all-purpose flour, spooned and leveled
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 8 ounces semisweet or bittersweet chocolate, chopped
- 1/2 cup (1 stick) unsalted butter, cut into small pieces
- 1/2 cup granulated sugar
- 1/4 cup packed dark-brown sugar
- 2 large eggs
- 1 package (about 12 ounces) semisweet chocolate chunks
- 1 1/2 cups dried cherries
Chocolate Peanut Butter Tart
By eveweb
1. Place flour, sugar and salt in a food processor
- 1 cups (300 mL) all-purpose flour
- 3 tbsp (45 mL) granulated sugar
- tsp (1 mL) salt
- cup (125 mL) cold unsalted butter, cut into cubes
- 1 egg yolk
- 2 tsp (10 mL) white vinegar
- Filling
- 8 oz (250 g) bittersweet chocolate, finely chopped
- cup (125 mL) whipping cream
- cup (50 mL) creamy peanut butter
- 1 tbsp (15 mL) liquid honey
- 1 tsp (5 mL) vanilla
- Chocolate curls and/or chopped peanuts for garnish (optional)
- Whipped cream (optional)