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tiramisu christmas log
By foodiva
Instructions Make the Cake Turn the oven to 350F
- 3 egg yolks
- 3 egg whites
- 3/4 cup sugar
- 3/4 cups cake flour
- 1/2 cup almond flour (optional)
- 2 tsp baking soda
- 3 tblsp melted butter (brought to room temperature)
- 1 tblsp warm water
- Coffee & Liquor
- 3 tablespoons coffee
- 1/4 cup boiling water
- 1/4 cup cold water
- 1/2 cup Kahlua liquor
- 1/4 cup sugar
- 3 egg yolks|
- 2/3 cup sugar
- 1 pack of cream cheese
- 1 cup heavy cream
- 3 egg whites
- 1/2 cup sugar
- Cream of tartar, small pinch
scaccia (lasagna loaf)
By foodiva
Instructions In a large bowl, whisk together the sugar, yeast and lukewarm water and let stand until foamy, about...
- Dough:
- 1/4 tsp. sugar
- 1/4 tsp. active dry yeast
- 1/2 cup + 2 Tbsp. lukewarm water
- 2 cups semolina flour
- 1 Tbsp. extra-virgin olive oil
- 1/2 tsp. kosher salt
- All-purpose flour, for dusting counter
- Tomato Sauce:
- 1 Tbsp. olive oil
- 2 garlic cloves, finely chopped
- 2 cups whole peeled canned tomatoes, with juice
- 1 tsp. sugar
- 1/2 cup loosely packed basil leaves, roughly chopped
- Freshly ground black pepper
- Salt, to taste
- To assemble:
- 8 oz. caciocavallo cheese, thinly sliced (I used Provolone)
Cardamom Carrot Cake w/ White Chocolate Kombucha Frosting Save RecipePrint
By foodiva
Preheat oven to 350F. Grease and line three 6" cake pans (see note)
- 1 lb carrots, grated
- 1/2 cup ground flax seed + 3/4 cup warm water
- 2 1/2 cups flour (all purpose, light spelt, of gf all purpose like Bob's Red Mill)
- 1 1/2 tsp cardamom
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 1/4 tsp baking soda
- 1 1/4 tsp baking powder
- 1 1/4 cup organic cane sugar
- 3/4 cup brown sugar, sucanat, or coconut sugar
- 1 tsp vanilla
- 1/2 cup unsweetened applesauce
- 1 cup melted coconut oil
- 3/4 cup coconut oil
- 1/4 cup cocoa butter (see note)
- 10 tbsp (approx) plain kombucha
- 3-4 cups organic powdered sugar
rhubarb marzipan muffins
By foodiva
Instructions Preheat your oven to 200c/400f and line a 12-hole muffin tin with muffin cases
- 200 g golden caster sugar
- 1 large egg
- 80 ml vegetable or coconut oil (melted and cooled)
- 1 tsp vanilla extract
- 230 ml rhubarb yogurt (ideally full fat, but fat-free does work, also you can use another flavour such as peach if you can't find rhubarb yogurt)
- 250 g plain flour (plus 1 extra tbsp. to mix with the rhubarb)
- 1 tsp baking soda (bicarbonate of soda)
- 200 g rhubarb, chopped into small chunks mixed with 1 tbsp plain flour
- 100 g golden marzipan, cut into small chunks
- 1 tbsp marmalade
Lemon-Lavender Pound Cakelets, and Goats! – The Bojon Gourmet
By foodiva
seasonal recipes from a recovering pastry chef The time change benefits me (and you!) in another way: there is mor...
- For the cakes:
- Lemon-Lavender Pound Cakelets, with Lemon-Lavender Curd and Mascarpone Cream
- 1 1 dozen cupcakes
- 1 1 1 cup sugar
- 1 1/2 1 1/2 1/2 teaspoons dried lavender buds
- 4 4 4 ounces (1 stick) unsalted butter, softened
- zest zest of two lemons (preferably Meyers)
- 2 2 2 eggs, at room temperature
- 1 1/2 1 1/2 1/2 cups all purpose flour
- 1 1 1 teaspoon baking powder
- 1/2 1/2 1/2 teaspoon salt
- 1/2 1/2 1/2 cup buttermilk
- to 350º. 12 in the center of the oven and preheat to 350º. Line 12 standard muffin cups with paper liners.
- Lemon-Lavender Curd
- 1 to makes about 1 cup of curd, which is twice what you will need to fill the cakes. Extra curd can be enjoyed on toast, with scones or muffins, or stirred into plain yogurt, possibly topped with strawberries.
- zest zest of one lemon
- 1/3 1/3 1/3 cup lemon juice (preferably Meyer)
- 1 1/2 1 1/2 1/2 teaspoons lavender buds
- 1/3 1/3 1/3 cup sugar
- 1 1 1 egg
- 2 2 2 egg yolks
- 2 2 1″ ounces (1/2 a stick) unsalted butter, in 1″ pieces
- 1 1 1 tablespoon heavy cream or half and half
- pinch pinch salt
- to 10 20 saucepan, heat the zest, juice and buds to just below a simmer. Cover and let steep for 10 or 20 minutes.
- Mascarpone Cream
- to loosen the mixture.
- 2 3 will keep its shape for 2 or 3 days in the fridge.
- 1/2 1/2 1/2 cup (4 ounces) mascarpone
- 3/4 3/4 3/4 cup (6 ounces) heavy cream
- 1 1 to tablespoon sugar, or to taste
- 1/2 1/2 1/2 teaspoon vanilla extract
- to the mascarpone and cream together until they hold soft peaks. Sprinkle in the sugar and vanilla, and continue whipping until they hold firm peaks. Store in the fridge until needed, up to three days.
- assemble the cakes:
- to the mascarpone cream on top of the cakes, and use a butter knife or offset spatula to smooth. Top with a few lavender buds and a bit of lemon zest.
Chocolate Chip Almond Butter Cookies with Buckwheat, Maple, and Oats {Vegan and Gluten-Free} – The Bojon Gourmet
By foodiva
Chocolate Chip Almond Butter Cookies with Buckwheat, Maple, and Oats {Vegan and Gluten-Free} – The Bojon Gourmet ...
- A few tips for cookie success:
- Oatmeal Chocolate Chip Almond Butter Cookies with Maple, Buckwheat, and Flaky Salt {Vegan and Gluten-Free}
- 25 50 25 lower the oven temperature by 25 or 50 degrees. If they spread too much, chill the dough for fifteen minutes or so before scooping and turn the oven up by 25 degrees.
- All ounce measurements are by weight
- 2 1/2″ thirty-two 2 1/2″ cookies
- 1/2 1/2 80 cup (2.75 ounces / 80 grams) sweet rice flour (mochiko)
- 1/2 1/2 70 cup (2.5 ounces / 70 grams) buckwheat flour
- 1/2 1/2 50 cup (1.75 ounces / 50 grams) old-fashioned rolled oats, plus an extra handful for the tops
- 1/2 1/2 40 cup (1.5 ounces / 40 grams) quick (baby) oats
- 1 1 1 teaspoon baking soda
- 1/2 1/2 1/4 teaspoon fine sea salt (or 1/4 teaspoon if your almond butter is salted)
- 1 1 225 cup (8 ounces / 225 grams) smooth, unsalted almond butter
- 3/4 3/4 2 240 plus 2 tablespoons (8.5 ounces / 240 grams) maple syrup
- 6 6 70 tablespoons (2.5 ounces / 70 grams) melted but cool coconut oil
- 1 1 1 teaspoon vanilla extract
- 1 1/2 1 1/2 225 65-70% (8 ounces / 225 grams) coarsely chopped bittersweet chocolate (preferably 65-70% cacao mass), plus some extra chunks for the tops
- flaky salt such as Maldon, for the tops (optional)
- to 375ºF. rack in the upper and lower thirds of the oven and preheat to 375ºF. Line two or three cookie sheets with parchment paper.
- In a medium bowl, whisk together the sweet rice and buckwheat flours with the old-fashioned and quick oats, baking soda, and sea salt.
- 20 a large bowl, stir together the almond butter, maple syrup, coconut oil, and vanilla. Add the flour mixture and stir until combined, then stir vigorously for 20 seconds. (This helps create a chewy texture.) Stir in the chocolate.
Apple and Bacon Stuffed Pork Chops
By foodiva
Instructions Preheat your oven to 400 degrees F
- 2 thick cut pork chops
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 1/2 teaspoon red pepper flakes (optional)
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 cups whole wheat bread, torn into tiny pieces
- 1/2 an apple, diced (I didn't peel mine)
- 4 slices bacon, chopped into very small pieces
- 4 tablespoons unsalted butter, melted
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground sage
- 1/8 teaspoon ground nutmeg
- 2 tablespoons cheese of your choice (I would recommend a mild cheese)
- 1-2 tablespoons low-sodium chicken broth
- 3 tablespoons olive oil
Southwestern Cornbread Pudding - No Fail Recipes
By foodiva
Directions Preheat oven to 400ºF
- .com/recipes/southwestern-cornbread-pudding/#sthash.WKxrDahh.dpuf
Bacon Wrapped Chicken - Oh Sweet Basil
By foodiva
Instructions Line a cookie sheet with foil
- 4 Boneless, Skinless Chicken Breasts, cubed
- 1 Cup Brown Sugar
- 1 Tablespoon Chili Powder
- 1 Package Thin Sliced Bacon
Castagnole (Fried Dough Balls with Sugar) and Giveaway! - Grandbaby Cakes
By foodiva
Instructions Mix the flour, eggs, baking powder, baking soda, orange juice, lemon juice, Sambuca, sugar, vegetabl...
- 3 cups all-purpose flour
- 3 large eggs
- 2 teaspoons baking powder
- Pinch of baking soda
- 2 tablespoons fresh orange juice (from 1/2 orange)
- 1/2 teaspoon fresh lemon juice
- 3 tablespoons Sambuca
- 5 tablespoons sugar, plus more for coating
- 1/2 cup vegetable oil
- 1/2 cup whole milk
- Neutral oil for frying