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Recipes
Blackout Cupcakes
By MooK
Chocolate Ganache Frosting Pour chocolate into a heat-safe bowl
- Chocolate Ganache Frosting
- 12 oz semi sweet chocolate, either chips or finely chopped
- 1 cup heavy cream
- Cupcakes
- 1 cup cake flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 cup cocoa powder
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1/2 cup brewed coffee
- 1/2 cup buttermilk
- 1 egg
- 1 tsp vanilla
- Brownie Batter Filling
- 1/2 cup butter, room temperature
- 1 cup dry brownie mix
- 1 1/2 cup powdered sugar
- 2 Tbsp heavy cream
- Garnish
- Brownie pieces
- chocolate chips
- 3/4 cup milk chocolate, melted
English Muffin Bread
By MooK
Warm the milk and water over low heat until warm, but not hot to the touch, around 120 degrees
- 1 cup milk
- 1/4 cup water
- 2 1/4 teaspoons active dry yeast (one small packet)
- 3 cups all purpose flour
- 1 1/2 teaspoons sugar
- 1 teaspoon salt
- 1/8 teaspoon baking soda
- 1 tablespoon corn meal
Chicken Fajita Onion Rings
By MooK
Put your shredded chicken in a bowl with the spices, cheddar and cream cheese
- 2 cups shredded chicken
- 1 1/2 tbsp fajita seasoning
- 1 cup cheddar cheese
- 3 onions, sliced and separated into onion rings
- oil, for frying
- 3/4 cup cream cheese
- 2 eggs, beaten
- 2 cups crushed nachos
- 1 cup plain flour
Quadruple Chocolate Brownies
By MooK
Preheat the oven to 300°
- 1 1/4 pounds (5 sticks) unsalted butter, softened
- 1 pound unsweetened chocolate, chopped
- 5 1/2 cups sugar
- 16 large eggs
- 2 tablespoons pure vanilla extract
- 1 1/2 teaspoons kosher salt
- 3 3/4 cups all-purpose flour
- 1/2 pound bittersweet chocolate, chopped into 1/2-inch pieces
- 1/2 pound white chocolate, chopped into 1/2-inch pieces
- 1/2 pound milk chocolate, chopped into 1/2-inch pieces
Green Chile and Avocado Sauce
By MooK
Thread the avocado, onion, tomatillos, garlic, jalapeño and chile onto skewers
- 1 firm Hass avocado—quartered, pitted and skin left on for grilling; remove skin when blending
- 1 small onion, quartered
- 2 tomatillos—husked, cored and halved
- 4 peeled garlic cloves
- 1 jalapeño—stemmed, seeded and quartered
- 1 poblano chile—stemmed, seeded and quartered
- 1/4 cup cilantro leaves
- 1/4 cup water
- 2 tablespoons fresh lime juice
Grilled Moroccan-Spiced Rack of Lamb
By MooK
For the Herb Mixture: Combine cilantro, parsley, lemon juice, olive oil, and garlic in a medium bowl
- For the Herb Mixture:
- 1/3 cup finely chopped fresh cilantro
- 1/3 cup finely chopped fresh parsley
- 1/4 cup freshly squeezed lemon juice from about 2 lemons
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon freshly minced garlic, about 3 medium cloves
- .
- For the Spice Rub and Lamb:
- 1 tablespoon paprika
- 1 tablespoon kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper
- 2 Frenched 7-10 rib racks of lamb, trimmed of all but a thin layer of fat, about 1 1/2-2 pounds each
- 2 tablespoons Dijon mustard
Overnight Banana Sticky Buns with Pecans
By MooK
Ripe bananas make this dough moist and fragrant and infuse the caramel-pecan sauce with rich flavor
- For the dough
- .
- 1 lb. (3-1/2 cups) unbleached all-purpose flour; more as needed
- 1 1/4-oz. package fast-rising (instant) yeast
- 1/2 cup very warm milk or water (about 125°F)
- 3/4 cup mashed very ripe banana (about 1 large)
- 1 oz. (2 Tbs.) unsalted butter, melted; more for the bowl
- 2 Tbs. granulated sugar
- 1 large egg, lightly beaten
- 1-1/4 tsp. table salt
- .
- For the filling
- .
- 1-1/2 oz. (3 Tbs.) unsalted butter, softened
- 1/2 cup finely chopped toasted pecans
- 1/3 cup packed light brown sugar
- 1-3/4 tsp. ground cinnamon
- .
- For the caramel-pecan sauce
- .
- 1 oz. (2 Tbs.) cold unsalted butter; more softened for the pan
- 1-1/2 cups granulated sugar
- 1 large ripe banana, coarsely chopped into 1/2- to 1-inch pieces
- 1/2 cup heavy cream
- 1 tsp. pure vanilla extract
- Generous pinch table salt
- 1 cup pecan halves
Chocolate Truffles
By MooK
In step 3, letting the chocolate to rest on the counter for 2 hours allows it to “cure”, and contributes to its...
- Ganache
- 2 cups (12 ounces) bittersweet chocolate, roughly chopped
- 1/2 cup heavy cream
- 2 tablespoons light corn syrup
- 1/2 teaspoon vanilla extract
- Pinch salt
- 1 1/2 tablespoons unsalted butter, cut into 8 pieces and softened
- Coating
- 1 cup (3 ounces) Dutch-processed cocoa
- 1/4 cup (1 ounce) confectioners' sugar
Rocky Road-Peanut Butter Candy Cups
By MooK
Microwave peanut butter and milk chocolate chips in a large glass bowl on high for one to 2 minutes or until melted...
- 11-oz. package each of peanut butter and milk chocolate chips
- 2 tablespoons creamy peanut butter
- 1 cup crispy rice cereal
- 1 cup miniature marshmallows
- 3/4 cup unsalted roasted peanuts, chopped
Honey Fried Chicken
By MooK
1. FOR THE BRINE: Dissolve salt and sugar in 2 quarts cold water in large container
- BRINE
- 1/2 cup salt
- 1/2 cup sugar
- 3 pounds bone-in chicken pieces (split breasts cut in half, drumsticks, and/or thighs), trimmed
- .
- BATTER
- 1 1/2 cups cornstarch
- 3/4 cup cold water
- 2 teaspoons pepper
- 1 teaspoon salt
- 3 quarts peanut or vegetable oil
- .
- HONEY GLAZE
- 3/4 cup honey
- 2 tablespoons hot sauce