Foodiva's profile page
Recipes
PEACHES & CREAM SWEET BABKA
By foodiva
Instructions Mix starter ingredients in small bowl and allow yeast to bloom until foamed, about 10 minutes
- 1/3 cup evaporated milk, slightly warmed
- 1 teaspoon yeast, active dry
- 1 teaspoon sugar
- 2 cups flour, AP
- 2 tablespoons sugar
- pinch salt
- 1 egg
- 1/2 teaspoon vanilla bean paste or extract
- 3 tablespoons butter, softened
- 1 plus 1/2 cup fresh peaches, diced
- 2 tablespoons orange sugar (orange zest in sugar left for a week +), optional - add reg sugar to replace if not using
- 2 tablespoons sugar, white granulated
- 1 teaspoon orange zest
- 1/2 teaspoon lemon juice
- 8 oz cream cheese, softened
- 1 and 1/2 tablespoons powdered sugar
- 1 egg, yolk only
- 1 teaspoon vanilla bean paste or extract
- pinch salt
- egg, for wash
- peach simple syrup (click for recipe)
- pearl sugar
Loaded Salmon Nicoise Salad — Traveling Fork
By foodiva
of toppings. My personal favorites are roasted potatoes, dilly bean, cornichons (aka gherkins), hard-boiled eggs, o...
- For the potatoes:
- 1 pound baby potatoes, any kind will do
- 2 large cloves garlic, minced
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- For the salad dressing:
- 1/2 cup olive oil
- 1/2 cup red wine vinegar
- 2 tablespoon dijon mustard
- 1 tablespoon minced red onion or shallot
- 1 teaspoon dried thyme
- 3/4 teaspoon sugar
- 1/2 teaspoon salt
- For the fish:
- 2 lbs salmon fillets, bones removed
- 1 1/2 teaspoon salt
- Oil for the pan
- For the lemon, butter, caper sauce:
- 3 tablespoons butter
- 2 tablespoons lemon juice
- 1/3 cup capers
- 1 clove garlic, minced
- Pinch of salt
- Salad and Toppings:
- 2 heads red bibb lettuce, washed and torn into pieces
- 4 hardboiled eggs, peeled and cut in half
- 1/3 cup thinly sliced red onions
- 1 avocado cut into slices or formed into roses
- 1/2 pound feta cheese, crumbled
- 1/2 cup cornichons
- 8 tomato wedges or 1/2 cup cherry tomatoes
- 1 cup mixed olives
- 24 dilly beans
- Lemon wedges
- Parsley for garnish
Gyro Meat and Tzatziki Sauce
By foodiva
Chop onion up in a food processor for 15 seconds
- 1 medium onion, finely chopped
- 2 lbs ground lamb
- 1 tablespoon minced garlic, fine
- 1 tablespoon dried marjoram
- 1 tablespoon dried ground rosemary
- 1 ⁄2 teaspoon salt
- 1 ⁄2 teaspoon black pepper
- 16 ounces plain yogurt
- 1 medium cucumber, peeled, seeded and chopped fine
- 1 pinch salt
- 3 garlic cloves, chopped fine
- 1 teaspoon olive oil
- 2 teaspoons red wine vinegar
- 1 medium tomato
- 1 small onion
- 1 -6 ounce feta cheese
- 1 medium onion, finely chopped
- 2 lbs ground lamb
- 1 tablespoon finely minced garlic
- 1 tablespoon dried marjoram
- 1 tablespoon dried ground rosemary
- 2 teaspoons kosher salt
- 1 ⁄2 teaspoon fresh ground black pepper
- 16 ounces plain yogurt
- 1 medium cucumber, peeled, seeded, and finely chopped
- 1 pinch kosher salt
- 4 garlic cloves, finely minced
- 1 tablespoon olive oil
- 2 teaspoons red wine vinegar
- 5 -6 mint leaves, finely minced
Chocolate-Coconut Pound Cake
By foodiva
Preparation Preheat oven to 325°
- 1/4 cup unsalted butter, room temperature, plus more
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon kosher salt
- 3/4 teaspoon baking powder
- 1/2 cup virgin coconut oil, room temperature
- 1 1/2 cups plus 1 tablespoon sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2/3 cup buttermilk
- 1/4 cup unsweetened coconut flakes
Busy-Day Cake With Cream and Berries
By foodiva
reheat the oven to 375 degrees
- MAKES 8 TO 10 SERVINGS
- This Southern classic is simple yet lovely and provides a great landing pad for a pile of ripe berries. Edna Lewis, the late noted Southern chef and author, said that this cake is also great with warm cooked fruit left over from a day of canning.
- Ingredients
- 1/2 cup butter, at room temperature (1 stick)
- 1 1/3 cups granulated sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon coarse salt
- 2 teaspoons baking powder
- 1/4 teaspoon freshly grated nutmeg
- 1/2 cup buttermilk, at room temperature
- 1 cup heavy whipping cream
- 2 cups fresh berries, any variety
Chocolate zuchhini cake &Chocolate Buttercream Frosting
By foodiva
Instructions Preheat oven to 350 degrees
- Chocolate Zucchini Cake
- Chocolate Zucchini Cake
- Triple Chocolate Zucchini Cake has dark chocolate cake with semi sweet chips and a light chocolate buttercream. You will never know there is zucchini in this rich and decadent cake!
- Ingredients
- Dry Ingredients
- 2 cups AP Flour
- 2/3 cup cocoa powder dark or regular
- 1.5 tsp. baking soda
- 1/2 tsp. baking powder
- 1 tsp. salt
- Wet Ingredients
- 1/2 cup canola oil
- 1/2 cup butter softened
- 1.5 cups granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1/2 cup sour cream
- 2.5-3 cups zucchini grated and patted
- 1 cup semi sweet chocolate chips
- Instructions
- Preheat oven to 350 degrees.
- Butter and lightly flour 2 8 inch pans.
- Whisk all of your dry ingredients in a bowl.
- Then use a whisk or a stand mixer to whisk together all of your wet ingredients. Start with butter and oil. Then you can add in the rest.
- Then use hand mixer on low/stir to incorporate the dry ingredients into the wet.
- Fold in the chocolate chips and zucchini.
- Bake approx. 30 minutes until toothpick comes out clean.
- Let cool in pans for about 15 minutes before turning onto wire rack. Let cool completely before frosting.
- Chocolate Buttercream Frosting
- Chocolate Buttercream Frosting
- Fluffy, creamy, and full of chocolate! This buttercream frosting is the BEST!
- Ingredients
- 1.5 sticks butter unsalted
- .5 stick salted butter
- 3 or 3.5 cups powdered sugar pick your sweetness level
- 1/2 cup cocoa powder
- 1/4 cup whole milk or heavy cream
- 1 tablespoon vanilla extract
- Instructions
- In a stand mixer, beat butter one minute. Then add in powdered sugar gradually while mixer is low, so it won't fly out. Add a tablespoon of milk and extract. Add cocoa powder. Next, add rest of milk. Beat on speed 8 until fluffy.
- Recipe Notes
- If you do not have both salted and unsalted butter, go with all unsalted then add in 1/4 teaspoon of salt.
Le « Frédo » : brownies cookies Oreo – Cuisine moi un mouton
By foodiva
Préparation de la pâte à cookies : Battre pendant 5 min le beurre ramolli et le sucre Ajouter les œufs et l'...
- beurre mou - 120g
- sucre - 240g
- oeufs - 2
- farine - 185g
- levure déshydratée - 2 sachets
- bicarbonate de soude - 1 càc
- sel - 1càc
- pépites de chocolat au lait - 125g
- extrait de vanille - 1 càs
- paquet d'oreo - 1
- beurre mou - 250g
- chocolat - 400g
- sucre - 300 g
- farine - 150 g
- levure chimique - 1/2 sachet
- oeufs - 6
- sel - 1 càc
- vanille - 1 càs
- glace vanille
- coulis de chocolat
pecan rum cake recipe
By foodiva
let's do it Place a rack just below the center of the oven and preheat to 325 degrees
- 1 3/4 cups all-purpose flour
- 1/4 cup cornstarch
- 1/2 cup non-fat milk powder
- 2 tsp baking powder
- 1 tsp kosher salt
- 1 cup chopped pecans
- 1 1/2 cups granulated sugar
- 1 stick (1/2 cup) unsalted butter, softened
- 1/2 cup coconut oil or vegetable shortening
- 4 large eggs
- 1 cup whole milk
- 1/4 cup dark rum
- 2 tsp vanilla extract
- 1/2 stick (4 Tbsp), unsalted butter
- 1/4 cup water
- 1/3 cup granulated white sugar
- 1/2 tsp kosher salt
- 1/4 cup dark rum
Sweet Corn and Black Bean Salad
By foodiva
Bring a medium pot of water to a boil
- 2 cups corn kernels (thawed or fresh)
- 1 ⁄2 cup red onion, finely chopped
- 2 tablespoons rice vinegar, seasoned
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon lime juice
- 1 ⁄4 teaspoon sea salt
- 1 ⁄2 teaspoon ground black pepper
- 4 cups no-salt-added cooked black beans, rinsed and drained
- 1 red bell pepper, cored, seeded and chopped
- 1 ⁄3 cup cilantro leaf, finely chopped
Eggless Chocolate Cake II
By foodiva
Preheat oven to 350 degrees F (175 degrees C), grease and flour a 9x13 inch pan
- 4 1/2 cups sifted all-purpose flour
- 3 cups white sugar
- 1 cup unsweetened cocoa powder
- 1 cup vegetable oil
- 3 cups water
- 3 teaspoons baking soda
- 1/2 teaspoon salt
- 3 tablespoons vanilla extract