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olive oil pecan rum cake
By foodiva
If you're going to make homemade vanilla pudding mix, mix together those ingredients before you begin
- For the homemade pudding mix:
- home » recipes » best dessert recipes » olive oil pecan rum cake
- Olive Oil Pecan Rum Cake
- 23, 2014 22 BY KAITLIN 22 COMMENTS
- Olive Oil Pecan Rum Cake, by thewoksoflife.com
- 1 1K+ 1K+
- the best bundt recipes I have made.
- So. Good.
- to to to a serious priority to find a recipe to match that one (I don’t think I had the wherewithal to ask the person who made it because I was in a rum-cake-induced shock.)
- to decided to leave out the rum syrup, a popular finishing touch for rum cakes as we like a dryer crumb and a more delicate rum flavor.
- Olive Oil Pecan Rum Cake, by thewoksoflife.com
- 1 can also substitute 1 cup store-bought instant vanilla pudding mix)
- 1/3 1/3 1/3 cup nonfat dry milk powder
- 1/3 1/3 1/3 cup cornstarch
- 1/4 1/4 3 cup, plus 3 tablespoons granulated sugar
- 1/2 1/2 1/2 teaspoon Kosher salt
- For the rest of the cake:
- 1 1 1 cup finely crushed pecans
- 1 1/2 1 1/2 1 cups plus 1 tablespoon granulated white sugar
- 1 1 1 stick unsalted butter
- 3 3 1/2 tablespoons plus 1/2 cup olive oil
- 1 3/4 1 3/4 1 cups plus 1 tablespoon all-purpose flour
- 1/4 1/4 1/4 cup cornstarch
- 4 4 4 teaspoon baking powder
- 1 1 1 teaspoon salt
- 1 DIY Vanilla Pudding Mix or substitute 1 cup store bought pudding mix
- 4 4 4 large eggs
- 3/4 3/4 3/4 cup whole milk
- 3/4 3/4 3/4 cup dark rum
- 2 2 2 teaspoons pure vanilla extract
chocolate orange cupcakes w orange buttercream frosting
By foodiva
In the bowl of an electric mixer, beat butter with confectioner's sugar, adding one cup at a time
- Chocolate Orange Cupcakes
- 36 36 cupcakes
- 1 1/2 1 1/2 1/2 stick butter, room temperature
- 1 1/2 1 1/2 1/2 cup granulated sugar
- 3 3 3 eggs
- 2 2 2 cups flour
- 3/4 3/4 3/4 cup Dutch-processed or Special Dark cocoa powder
- 1 1 1 teaspoon baking soda
- 1 1 1 teaspoon baking powder
- 1 1 1 teaspoon vanilla
- 1 1 1 cup buttermilk
- zest zest of one orange
- to 350 to 350 degrees and place liners in a cupcake pan.
- 3-5 together butter and sugar for 3-5 minutes until light and fluffy. Beat in the eggs, one at a time, until combined. Add zest of one orange and vanilla and mix together.
- 3/4 15-20 10 the cupcake pan, filling each liner until 3/4 full. Bake for 15-20 minutes or until a toothpick inserted comes out clean. Cool in tin for 10 minutes and then cool completely before frosting.
- ChocolateOrangeCupcakes-4.jpg
- Orange Buttercream
- 1 1 1 stick butter, room temperature
- 4 4 4 cups confectioner's sugar
- 1/2 1/2 1/2 teaspoon vanilla
- 1 1 1 orange, zest and juice
tarts souffle
By foodiva
Instructions In a stand mixer fitted with paddle attachment, mix the egg yolks, the egg and sugar together
- 3 egg yolks
- 1 egg
- 3/4 cup sugar
- 1 pack of Crisco Butter Shortening or Butter, room temperature
- 1 tea spoon baking powder
- 2.5 - 3 cups all purpose flour
- 7 egg whites
- 25 grams gelatin
- 1.5 cups sugar
- 150 grams butter
- 200 grams sweetened condensed milk
- 1/4 teaspoon citrus acid or 2 tbsp lemon juice
- Plum Butter or jam with tartness
white chocolate pumpkin cinnamon rolls w/ white chocolate cream cheese glaze
By foodiva
The recipe below makes a fairly generous quantity of glaze (in the photos I hadn’t used all of it), so if you pr...
- For the rolls:
- 250 g (2 cups) strong white bread flour
- 4 g (1 tsp) fast action yeast
- 1/2 tsp salt
- 50 g (firmly packed 1/4 cup) light brown soft sugar
- 100 g (3.5 oz) pumpkin puree
- 1 egg
- 15 g (1 tbsp) butter, melted
- 40 ml (1/8 cup + 2tsp) milk, lukewarm
- 1/4 tsp cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp nutmeg
- pinch of ground cardamom (about 1 pod), optional
- For the filling:
- 100 g (3.5 oz) white chocolate, chopped into small chunks, or 100g chocolate chips
- 75 g (1/3 cup + 2tbsp) light brown soft sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ground ginger
- 20 g (2 tbsp) butter, melted
- For the glaze:
- 50 g (2 oz) white chocolate
- 50 g (2 oz) cream cheese
- 2 tbsp (or more) milk
Chestnut Tiramisu
By foodiva
Instructions Whip cream until stiff peaks appear
- 1 cup whipping cream
- 200-250 g (7-9 oz; about 1 cup) chestnut puree, sweetened
- 1 tsp rum
- 1/2 cup milk, 1/2 cup coffee + 1/2 tsp cocoa
- ladyfingers
french crullers
By foodiva
1. In a saucepan, stir together water, butter, sugar and salt
- 1 cup water
- 6 tablespoons unsalted butter
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 3 large eggs
- 2 egg whites, slightly beaten
- canola oil for frying
- 1 1/2 cups confectioners’ sugar
- 1/2 teaspoon vanilla
- 2-3 tablespoons milk
spapilla bites( fried donut holes)
By foodiva
Instructions In the bowl of your stand mixer, combine water and yeast
- 1/2 cup warm (110 degrees) water
- 1 envelope (2 1/2 teaspoons) active dry yeast
- 1 tablespoon granulated sugar
- 1/2 cup warm milk
- 2 tablespoons canola oil, plus more for frying
- 2 3/4 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons unsalted butter, for basting
- confectioners' sugar, for dusting
- honey
raspberry and cream mufffins
By foodiva
Preheat oven to 375 degrees
- 1 cup fresh raspberries
- 3/4 cups sugar,divided
- 1/4 cup butter, softened
- 1 egg
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 2 1/4 cups flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup half-and-half
- 1 cup finely chopped vanilla or white chips
Priscilla M
By foodiva
7 bacon, cut crosswise into 1/4-inch-wide strips 1 3/4 pounds white skinned potatoes, peeled, cut into 1/2-inch cu...
- 6 ears fresh yellow corn
- 4 cups low-salt chicken broth
- 3 cups whipping cream
- 2 tablespoons olive oil
- 7 bacon, cut crosswise into 1/4-inch-wide strips
- 1 1/2 cups finely chopped onion
- 1 1/2 cups finely chopped leeks (white and pale green parts only; about 2 medium)
- 3/4 cup finely chopped celery
- 1 teaspoon fennel seeds
- 1 3/4 pounds white skinned potatoes, peeled, cut into 1/2-inch cubes
- 2 tablespoons butter
- 6 ounces fresh mushrooms (chanterelle, oyster, etc)
- 2 tablespoons dry sherry
- 1 teaspoon fresh thyme leaves
- 1 pound fresh crab meat
- 2 tablespoons chopped fresh parsley
THE BEST YELLOW CUPCAKES
By foodiva
Instructions Preheat the oven to 350° F
- 4 large eggs
- 2 large egg yolks
- 2 teaspoons vanilla extract
- 1 1/4 cups buttermilk or regular milk mixed with lemon juice**
- 3 cups (12 ounces) cake flour
- 2 cups granulated sugar
- 4 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 sticks (8 ounces) unsalted butter, at room temperature