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RASPBERRY CHOCOLATE CHIP YOGURT BREAD
By foodiva
Instructions Preheat oven to 375
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 3/4 cup sugar
- 1 1/4 cups plain yogurt
- 1/4 cup butter, melted
- 1/2 tsp almond extract
- 3/4 cup raspberries, fresh or frozen
- 3/4 cup chocolate chips
pumpkin filled cinnamon rolls
By foodiva
Instructions Pour the hot water and cold milk into a medium bowl
- 1/2 cup very hot water, but not boiling
- 1/2 cup cold milk
- 2 1/2 teaspoon dry active yeast (1/2-ounce envelope)
- 1/4 cup sugar
- 5 tablespoons plus 4 tablespoons unsalted butter, melted and divided
- 1 egg
- 3 1/2 – 4 1/2 cups all purpose flour
- 1 teaspoon salt
- 1/2 cup brown sugar plus 2 tablespoons, divided
- 4 teaspoons pumpkin pie spice
- 1/2 cup pumpkin puree
- 4 tablespoons butter, softened
- 4 ounces cream cheese, softened
- 3/4 cup powdered sugar
- 2 tablespoons milk
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By foodiva
*NOTE before mixing all the ingredients together, be sure to: Collect all the ingredients needed in the recipe
- 2 1/2 cups cake flour
- 1 1/4 cups unsweetened dutch processed cocoa powder (or a mixture of both natural and dutch)
- 2 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 1/4 teaspoons salt
- 2 1/2 cups sugar
- 2 teaspoons pure vanilla extract
- 3/4 cup + 1 Tablespoon of unsalted butter (1 1/2 sticks)
- 4 large eggs
- 1/2 cup melted bittersweet chocolate
- 1 cup buttermilk
- 1 cup hot strong coffee
- 1/2 cup *whipped cream
- Beat 1/4 cup of heavy whipping cream till firm peaks form.
- 3 sticks unsalted butter, room temperature
- 1 cup melted bittersweet chocolate, cooled
- 2-3 tablespoons cocoa powder
- 4 cups powdered sugar, sifted
- 2 teaspoons vanilla
- 2-3 tablespoons milk or cream
- a pinch or two of salt
Andrea Giang | Cooking with a Wallflower
By foodiva
Start by making the pear chips
- For the pumpkin seeds:
- 4 tablespoons of pumpkin seeds
- Pinch of salt
- Pinch of paprika powder
- Pepper
- 1 tablespoon of olive oil
- For the soup:
- 1 medium white onion, chopped
- 1 garlic clove, minced
- 1 celeriac, peeled and chopped
- 3 Bosc pears (peeled, cored and chopped)
- 1 1/2 litters of vegetable stock
- Salt to taste
- 2 tablespoons of olive oil
- 1/4 cup of cream
- For the pear chips:
- 1 Bosc pear, thinly sliced with a mandoline
- 1 cup of water
- 1 cup of sugar
- Extra:
- Chives for decoration
- For the pumpkin seeds:
- 4 tablespoons of pumpkin seeds
- Pinch of salt
- Pinch of paprika powder
- Pepper
- 1 tablespoon of olive oil
- For the soup:
- 1 medium white onion, chopped
- 1 garlic clove, minced
- 1 celeriac, peeled and chopped
- 3 Bosc pears (peeled, cored and chopped)
- 1 1/2 litters of vegetable stock
- Salt to taste
- 2 tablespoons of olive oil
- 1/4 cup of cream
- For the pear chips:
- 1 Bosc pear, thinly sliced with a mandoline
- 1 cup of water
- 1 cup of sugar
- Extra:
- Chives for decoration
Thai green curry & green curry paste.
By foodiva
10 green goat peppers or similar long green chillies, deseeded ( Leave the seeds in if you want a very spicy curry)
- For Thai Green Chicken Curry
- 2 chicken breast, rinsed, cut into thin ‘squarish’ slices
- 250 gms, grated fresh coconut – to make the fresh coconut milk OR use Tetra Pak – Coconut Milk (2 1/2 cups)
- 2 tsp coconut palm sugar OR use brown sugar if you can not find it
- 2 tsp Thai fish sauce
- 1/2 cup pea eggplant, rinsed and drained
- 1/2 cup thai eggplant, quartered Or use small eggplants if you can not find Thai Eggplant.
- 1/2 tsp white pepper powder
- 3/4 tsp rock salt or to taste
White Chocolate Matcha (Green Tea) Pudding
By foodiva
Heat 2 cups milk for 2 to 3 minutes in the microwave, or on the stovetop until steaming hot, but not boiling
- 2 cup milk
- 2 Tbsp. Matcha Frappe powder*
- 3 Tbsp. + 1 tsp. Cornstarch
- 1/2 cup sweetened condensed milk
- 1/2 tsp. vanilla extract
- 2 ounces white chocolate*
- Extra Matcha powder for sprinkling on top
cherry muffins | DAVE BAKES
By foodiva
What better way to celebrate the start of summer than to make something with a summer fruit! Cherry chip cake uses...
- 4 ounces (1 stick) + 1 Tablespoon unsalted butter (~130 grams), room temperature
- 1/2 cup (~100 grams) sugar
- 2/3 cup all purpose flour + 1/3 cup whole wheat flour (or just one 1 cup all purpose)
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 Tablespoons nonfat milk powder (optional)
- 1/2 cup sour cream
- 1 Tablespoon vanilla extract
- 2 eggs
- 1 cup pitted cherries (~164 grams)
Chocolate Bourbon Banana Cream Tart – The Bojon Gourmet
By foodiva
seasonal recipes from a recovering pastry chef The #1 thing that stops me from making banana cream pie is that I d...
- Chocolate Press-in Crust:
- Chocolate Bourbon Banana Cream Tart
- time is inactive.
- 8″ 10 8″ pie, about 10 servings
- 2/3 2/3 2/3 cup all-purpose flour
- 1/4 1/4 1/4 cup dutch-processed cocoa powder
- 1/4 1/4 1/4 cup powdered sugar
- 1/8 1/8 1/8 teaspoon fine sea salt
- 6 6 1/2″ tablespoons cold, unsalted butter, in 1/2″ dice
- 1/2 1/2 1/2 teaspoon vanilla extract
- 1 1/2 1 1/2 1/2 ounces bittersweet chocolate, finely chopped
- Bourbon-Banana Filling:
- 5 5 5 tablespoons sugar (preferably organic turbinado)
- 2 2 2 tablespoons cornstarch
- 1/4 1/4 1/4 teaspoon fine sea salt
- 1/2 1/2 1/2 vanilla bean, split lengthwise, seeds scraped and reserved
- 1 1/2 1 1/2 1/2 cups half and half
- 1 1/2 1 1/2 1/2 tablespoons unsalted butter, in a few pieces
- 2 2 2 tablespoons bourbon
- 2 2 3 large (or 3 smaller) ripe but firm bananas
- Whipped Cream Topping:
- 3/4 3/4 3/4 cup heavy cream
- 1 1 1 tablespoon powdered sugar
- 1 1 1 teaspoon bourbon
- 1/2 1/2 1/2 teaspoon vanilla extract
- small block a small block of bittersweet chocolate for shavings
- Make the crust:
- to to to the sides and bottom. Press it squarely into the sides as there is barely enough dough to fit. If the dough sticks to your fingers, dip your fingers in cocoa powder to remedy the situation.
- 15-20 the bottom of the dough a few times with a fork, then freeze the crust until solid, 15-20 minutes while you preheat the oven.
- to 350ºF. rack in the center of the oven and preheat to 350ºF.
- 18-20 the tart pan on a rimmed baking sheet for easier maneuverability, and bake until puffed and firm, 18-20 minutes.
- Make the custard filling:
- to 1 pop gloopily. Once the mixture comes to a boil, continue cooking and whisking for 1 minute. Remove from the heat, whisk in the butter, then the bourbon. It should be the consistency of creamy yogurt.
- 30-45 the pudding through a sieve and into a bowl. Press plastic wrap right on the surface of the pudding, and let cool at room temperature until warm, 30-45 minutes.
- Assemble the tart:
- Whip the cream with the powdered sugar until it billows softly. Add the vanilla and bourbon and continue whipping until it holds firm peaks. (If you take the cream too far, you can rescue it by folding in additional heavy cream until it loosens up again.)
- to the plastic wrap from the tart, and spread the cream evenly over the top. Use a vegetable peeler to shave chocolate over the top as though you were peeling potatoes.
- 30 to to for 30 more minutes to set the cream, if you have the patience. Remove the ring from the pan, place the tart on a cutting board, and use a sharp chef’s knife to slice the pie into wedges, wiping the knife clean between each cut.
- To to 2 pie, invert a large bowl over the top and keep in the fridge for up to 2 days.
- Variation: For Bourbon Banana Butterscotch Cream Pie, use dark brown sugar in the custard in place of the turbinado sugar.
baklava cupcakes
By foodiva
FOR THE CUPCAKES Combine 4 cups of flour with baking powder and spices, set aside
- 1 1/4 cups vegetable or corn oil
- 2 1/2 cups sugar
- 1 1/4 cups warm water
- 1/2 cup orange juice
- grated rind of 1 orange
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- 3 teaspoons baking powder
- 4 cups flour
- HONEY-SIMPLE SYRUP
- 1 cup sugar
- 1 cup water
- 1/2 cup honey
- CUPCAKE FILLING
- 1 cup toasted walnuts, ground fine
- 1/2 teaspoon cinnamon
- 2 tablespoons sugar
- 4- 5 tablespoons Honey-Simple Syrup
- CREAM CHEESE FROSTING
- 8 ounces cream cheese, room temperature
- 1/2 teaspoon vanilla extract
- 1/2 cup confectioners sugar, sifted
- 2/3 cup heavy whipping cream, cold
- Baklava Crumbles for topping
- Cinnamon-sugar for topping
Charlotte aux Fraises – Cuisine moi un mouton
By foodiva
La veille : (je préfère commencer la veille mais vous pouvez commencer le matin pour la servir le soir par exempl...
- fraises - 500 g
- jaune d'oeuf - 50 g
- gélatine - 8 g ou 4 feuilles de gélatine
- crème liquide entière - 300 g
- sucre en poudre - 100 g
- biscuits à la cuillère - 30
- kirsch - 2 cl
- eau - 20 cl
- sucre en poudre - 60 g
- fraises - 300 g
- crème liquide entière - 33 cl
- sucre glace - 30 g