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Recipes
Chocolate Chip Lava Cookies
By lorik
To make the cookie dough, in a medium-size bowl, mix the flour, baking soda, and salt; set aside
- For the Cookie Dough:
- 2 1⁄2 cups all-purpose flour
- 1 ⁄2 tsp. baking soda
- 1 tsp. salt
- 8 oz. softened unsalted butter
- 1 cup firmly packed brown sugar
- 1 ⁄2 cup granulated sugar
- 1 large egg, at room temperature
- 1 1⁄4 tsp. pure vanilla extract
- 3 ⁄4 cup dark chocolate chips
- One 3-oz. bar milk chocolate, chopped
- For the Filling:
- 8 oz. heavy cream
- 22 oz. dark chocolate, chopped
- To Serve:
- 10 scoops vanilla ice cream (about 2 pints)
- 1 pint fresh raspberries
- Fresh seasonal berries
- Chocolate sauce
- Confectioner’s sugar
Basic Mug Cakes
By lorik
Lightly butter 4 small microwave-safe mugs
- Triple Lemon Mug Cake:
- butter for greasing mugs
- 1/2 cup sugar
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 1 egg
- 1/2 tsp vanilla
- 1/2 cup flour
- 1/8 tsp baking soda
- pinch of salt
- For Cake Batter:
- 3 tablespoons oil
- 2 tablespoons white chocolate chips
- 1/4 cup sugar
- 1 egg
- 1 tablespoon milk
- 2 tablespoons lemon juice
- 1/2 teaspoon almond extract
- Zest of 1 lemon
- 5 tablespoons self-rising flour
- Pinch of salt
- For Lemon Syrup:
- 1 tablespoon sugar
- 2 teaspoons lemon juice
- 1 teaspoon water
- For Glaze: (optional)
- 1/4 cup powdered sugar
- 1 teaspoon lemon juice
- Sinful S'mores mug cakes:
- 3 tablespoons graham cracker crumbs, plus more for topping
- 3 tablespoons butter, divided
- 1/4 cup plus 3 tablespoons milk chocolate chips, divided
- 2 tablespoons sugar
- 1 egg yolk
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- 5 tablespoons self-rising flour
- 1 tablespoons cocoa powder
- Pinch of salt
- 10 to 12 mini marshmallows
- Topping: (optional)
- Mini marshmallows
- Milk chocolate chips
- Graham cracker crumbs
Sweet and Spicy Pretzel and Nut Mix
By lorik
Makes about 8 cups Heat the oven to 350° F
- 4 cups large raw nuts (I used a combination of pecans, almonds, and cashews)
- 2 tablespoons butter, melted
- 1/3 cup dark brown sugar
- 1/2 teaspoon cinnamon
- 1 teaspoon allspice
- 1 teaspoon ground cloves
- 1 teaspoon ground ginger
- 1 teaspoon ground cayenne or aleppo pepper
- 1 tablespoon unsweetened cocoa powder
- 3 tablespoons maple syrup
- 2 teaspoons kosher salt
- 4 cups unsalted pretzel twists
Loaded Cheddar Corn Potato Patties
By lorik
In a small bowl, mix sour cream and 2 tablespoons green onion; refrigerate until serving
- 1 cup (8 ounces) Daisy Brand Sour Cream
- 2 tablespoons plus 1/3 cup thinly sliced green onions
- 2 cups mashed potato flakes
- 1 box Jiffy corn muffin mix
- 1 egg, lightly beaten
- 1-3/4 teaspoons garlic salt
- 1/2 teaspoon smoked paprika
- 2 cups 2% milk
- 1 package (10 ounces) frozen corn, thawed
- 1 cup (4 ounces) shredded extra-sharp cheddar cheese
- pinch of cayenne pepper
Baked Brie with Fig Compote
By lorik
Combine the figs, orange zest, thyme, brandy, sugar, vinegar, a few grinds of pepper and 1/4 cup water in a small s...
- 1/2 cup dried Mission figs, stemmed and chopped
- 2 wide strips orange zest (removed with a vegetable peeler)
- 2 sprigs thyme
- 3 tablespoons brandy
- 2 tablespoons sugar
- 2 tablespoons balsamic vinegar
- Freshly ground pepper
- 1 piece refrigerated pie dough (half a 14-ounce package)
- All-purpose flour, for dusting
- 1 7- to 8-ounce wheel brie cheese
- 1 large egg, lightly beaten
Chicken Souvlaki with Tzatziki Sauce
By lorik
Combine 1/4 cup olive oil, lemon juice, 2 cloves minced garlic, oregano, and 1/2 teaspoon salt in a large resealabl...
- Sauce:
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1 1/2 pounds skinless, boneless chicken breast halves - cut into bite-sized pieces
- 1 (6 ounce) container plain Greek-style yogurt
- 1/2 cucumber - peeled, seeded, and grated
- 1 tablespoon olive oil
- 2 teaspoons white vinegar
- 1 clove garlic, minced
- 1 pinch salt
- 6 wooden skewers, or as needed
Roast Beef dinner for Two
By lorik
Preheat oven to 400. For the beef, sear beef in 2 tbsp
- Horseradish Caper Sauce:
- 1 eye of round beef roast, trimmed and seasoned with salt and black pepper (1 1/2 pound)
- 2 Tbsp canola oil
- 6 small white potatoes, halved
- 4 baby carrots, halved lengthwise
- 3 shallots, quartered
- 1 Tbsp canola oil
- Fresh rosemary
- 1/4 cup sour cream
- 2 Tbsp prepared horseradish
- 1 tsp minced capers
- 1/2 tsp minced lemon zest
- 1/2 tsp fresh lemon juice
- 1/4 tsp Dijon mustard
- 1 tsp minced fresh chives
- Salt and Pepper to taste
Romesco Sauce
By lorik
1. Toast bread in toaster at lowest setting until surface is dry but not browned
- 1 - 2 slices white sandwich bread
- 3 tablespoons slivered almonds, toasted in a small dry skillet over medium heat until beginning to brown, about 4 mintues
- 12 ounces roasted red peppers (1 jar), drained (about 1 3/4 cups)
- 1 small tomato (ripe), about 4 ounces, cored, seeded, and chopped medium
- 1 large clove garlic, minced or pressed through garlic press (about 1 generous teaspoon)
- 2 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons sherry vinegar
- 1/4 teaspoon cayenne pepper
- Table salt
Asparagus and Prosciutto Risotto
By lorik
Risotto’s characteristic creaminess is due to the high starch content of short grain rice, such as Arborio
- FOR THE ASPARAGUS, TOSS:
- 1 bunch fresh asparagus (1 lb.), trimmed
- 2 Tbsp. olive oil
- Salt and black pepper
- FOR THE RISOTTO, MELT:
- 3 Tbsp. unsalted butter, divided
- 3 oz. sliced prosciutto, diced
- 1/2 cup minced onion
- 2 cups dry Arborio rice
- STIR IN:
- 1/2 cup dry white wine
- 6 –7 cups low-sodium chicken broth, warmed
- 1 cup grated Parmesan
Cheddar Tarts
By lorik
These can be served warm or at room temperature
- Pastry for a single crust 9 inch pie
- 1/2 cup fine fresh bread crumbs
- 2 eggs, well beaten
- 2 Tbsp butter, softened
- 1/2 cup shredded sharp cheddar cheese
- 1/3 cup milk
- 1/4 tsp hot sauce
- 1/4 tsp salt
- Dash of pepper
- 1 tsp baking powder