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Peanut Butter Chip Cupcake

Peanut Butter Chip Cupcake

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Preheat oven to 350 degrees

  • 1 cup unbleached all purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 6 tbsp unsalted butter, at room temperature
  • 3/4 cup smooth all natural peanut butter, at room temperature
  • 1/2 cup packed dark brown sugar
  • 1/2 cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup whole milk
  • 2 cups semi-sweet chocolate chips
  • Frosting Ingredients
  • 6 ounces unsalted butter, room temperature
  • 1/2 cup confectioners’ sugar
  • 1/2 teaspoon salt
  • 1 cup creamy peanut butter, natural (or if you want a smoother look, go not-natural)
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup whole milk
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Cranberry Orange Glaze:

Cranberry Orange Glaze:

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In a small saucepan, bring the cranberry juice, orange juice, marmalade and rosemary to a boil over medium-high hea...

  • 1/2 cup frozen cranberry juice cocktail concentrate, thawed
  • 1/2 cup frozen orange juice concentrate, thawed
  • 1/4 cup orange marmalade or cranberry chutney
  • 1 1/4 teaspoons chopped fresh rosemary
  • 1 tablespoon butter
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
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Gianduja Chocolate Cheesecake

Gianduja Chocolate Cheesecake

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1.Preheat oven to 300 degrees F (150 degrees C

  • 4 sheets phyllo dough
  • 1/2 cup butter, melted
  • 8 ounces gianduja chocolate, chopped
  • 1 (1 ounce) square unsweetened chocolate, chopped
  • 2 pounds mascarpone cheese
  • 3/4 cup white sugar
  • 4 egg yolks
  • 1/4 cup hazelnut liqueur
  • 4 egg whites
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Pot De Creme

Pot De Creme

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Preheat oven to 325 degrees F

  • 14 ounces organic whole milk
  • 4 egg yolks
  • .5 ounces vanilla sugar
  • 2 ounces caster sugar
  • 1/2 vanilla bean, split lengthwise and scrap
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Decadent Soft Chocolate Cream

Decadent Soft Chocolate Cream

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Directions 1.In a medium heatproof bowl, combine the egg yolks and sugar

  • 5 large egg yolks
  • 1/4 cup sugar
  • 1/2 pound milk chocolate, melted
  • 2 tablespoons unsalted butter, melted
  • 2 cups heavy cream
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Pumpkin Pie

Pumpkin Pie

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You may use store bought pastry crust

  • Easy Pie Crust:
  • 1 medium sugar pumpkin (about 3 pounds)
  • Canola oil, for oiling pumpkin
  • 2 cups all-purpose flour, plus more for flouring
  • 1/4 teaspoon salt
  • 2/3 cup (11 tablespoons) cold unsalted butter, cut into 1/2-inch pieces
  • Filling:
  • One 14-ounce can sweetened condensed milk
  • 1/2 cup whipping cream
  • 2 tablespoons cornstarch
  • 2 tablespoons molasses
  • 2 tablespoons canola oil
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 3 large eggs
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New Potatoes with Grilled Onion Butter

New Potatoes with Grilled Onion Butter

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Directions Preheat a charcoal or gas grill to high

  • Ingredients
  • 1 1/2 pounds fresh small potatoes
  • Salt
  • 4 cloves garlic
  • 3 dried bay leaves
  • 12 ounces cipollini or spring onions, peeled and halved crosswise
  • Canola oil, for grilling onions
  • Freshly ground black pepper
  • 1 stick (4 ounces) butter
  • 1 sprig fresh rosemary
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Pickled Eggs

Pickled Eggs

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All of the following pickled egg recipes are for storage in the refrigerator

  • RED BEET EGGS
  • 1 cup red beet juice (from canned beets)
  • 1 1/2 cups cider vinegar
  • 1 teaspoon brown sugar
  • a few canned whole tiny red beets (or several slices of beets can be used)
  • 2 TBS Pickling Spices
  • SWEET AND SOUR EGGS
  • 1 1/2 cups pasteurized apple cider
  • 1/2 cup cider vinegar
  • 1 package (about 12 oz.) red cinnamon candy
  • 1 tablespoon mixed pickling spice
  • 2 tablespoons salt
  • 1 teaspoon garlic salt
  • DARK AND SPICY EGGS
  • 1 1/2 cups cider vinegar
  • 1/2 cup water
  • 1 tablespoon dark brown sugar
  • 2 teaspoons granulated sugar
  • 1 teaspoon mixed pickling spice
  • 1/4 teaspoon liquid smoke or hickory smoke salt
  • 2 teaspoons salt
  • CIDERED EGGS
  • 1 1/2 cups pasteurized sweet apple cider or apple juice
  • 1/2 cup white vinegar
  • 6 thin slices of onion
  • 12 teaspoons salt
  • 1 teaspoon whole pickling spice
  • 1 peeled garlic clove
  • DILLED EGGS
  • 1 1/2 cups white vinegar
  • 1 cup water
  • 3/4 teaspoon dill weed
  • 1/4 teaspoon white pepper
  • 3 teaspoons salt
  • 1/4 teaspoon mustard seed
  • 1/2 teaspoon onion juice or minced onion
  • 1/2 teaspoon minced garlic or 1 peeled garlic clove
  • PINEAPPLE PICKLED EGGS
  • 1 can (12 oz.) unsweetened pineapple juice*
  • 1 1/2 cups white vinegar
  • 2 medium onions, peeled and sliced
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon whole pickling spice
  • If sweetened pineapple juice is used, omit sugar
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Creamy Cheese Grits

Creamy Cheese Grits

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8oz of diced bacon, cooked until browned, instead of the butter/oil

  • Ingredients
  • 1 tablespoon butter
  • 1 tablespoon oil
  • 2 jalapenos, diced
  • 1 whole onion, diced
  • 1 whole red bell pepper, diced
  • 4 cups stone-ground grits
  • 8 cups low-sodium chicken (or beef) broth
  • 2 cups half-and-half
  • 2 cups grated Cheddar
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Banana Cream Pudding fo adults

Banana Cream Pudding fo adults

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Scald milk, in a large sauce pot, with a pinch of the sugar (this avoids scorching the bottom of the pot)

  • 1 quart milk
  • 1 1/2 cups sugar, plus 1/4 cup sugar
  • 8 large eggs, separated, whites discarded or store for another use
  • 1 teaspoon banana extract
  • 1/4 cup bourbon, brandy or Jack
  • 1/2 cup cornstarch
  • Salt
  • 1/2 teaspoon pure vanilla extract, plus a splash
  • 2 tablespoons butter, cut into cubes
  • 1 cup heavy cream
  • 4 large bananas, sliced
  • 1 box vanilla wafers
  • 1/3 cup creme de banana
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