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Recipes
Baked Nutella Doughnuts with Nutella Glaze
By peridot728
Preheat oven to 400 degrees
- Doughnuts:
- Yield: 9 doughnuts
- 1-1/4 cups all-purpose flour
- 1 Tbsp unsweetened cocoa powder
- 1-1/4 tsp baking powder
- 1/4 tsp salt
- 1/4 cup granulated sugar
- 3 Tbsp packed light-brown sugar
- 1/3 cup Nutella
- 3 Tbsp butter , softened
- 1 large egg
- 1/2 tsp vanilla extract
- 1/2 cup milk
- Glaze:
- 1 cup powdered sugar
- 2-1/2 Tbsp Nutella
- 4 - 6 tsp milk
- 1/2 tsp vanilla extract
- Chopped , toasted hazelnuts or sprinkles, for topping (optional)
Hazelnut Shortbread Cookies
By peridot728
To toast the hazelnuts, place them on a cookie sheet and roast in a preheated oven at 350 degrees F for 10-15 minut...
- 1 cup plus 2 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- Pinch of salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/3 cup sugar
- 1 tablespoon hazelnut oil
- 1 teaspoon vanilla extract
- 1/2 cup ground toasted hazelnuts
- 3 tablespoons cocoa powder (if making chocolate hazelnut shortbread)
Bucatini with Roasted and Fresh Tomatoes
By peridot728
1. Preheat oven to 425 degrees
- 1 1 1 pound cherry tomatoes (3 cups)
- 7 7 7 tablespoons extra-virgin olive oil, plus more for drizzling
- Kosher salt and freshly ground black pepper
- 3 3 1/2 slices rustic bread, crusts removed, torn into small pieces (1 1/2 cups)
- 1/4 1/4 1/4 cup finely grated Pecorino Romano (1/2 ounce), plus more for serving
- 2 2 1/2-inch medium tomatoes, cut into a 1/2-inch dice (2 cups)
- 1/4 1/4 1/4 cup packed shredded fresh basil, plus sprigs for serving
- 3 3 3 tablespoons shredded fresh mint, plus sprigs for serving
- 12 12 12 ounces bucatini, spaghetti, or linguine
- 1 1 1 cup fresh ricotta
Whole Wheat Strawberry Muffins
By peridot728
Preheat oven to 350 degrees F
- 1 1 1 cup fresh strawberries, diced (plus extra for topping)
- 1 3/4 1 3/4 3/4 cup whole wheat flour
- 1/2 1/2 1/2 cup granulated sugar
- 1/2 1/2 1/2 teaspoon salt
- 2 2 2 teaspoons baking powder
- 1 1 1 egg
- 1 1 1 teaspoon vanilla extract
- 1/2 1/2 1/2 cup whole milk
- 1/4 1/4 1/4 cup canola oil
Almost-Famous Chocolate Mousse Cake
By peridot728
Make the cake: Prepare the cake mix as the label directs for a 9-by-13-inch cake
- 1 18 .25-ounce box devil's food cake mix (plus required ingredients)
- 14 ounces bittersweet chocolate, chopped
- 12 tablespoons (1 1/2 sticks)
- unsalted butter, diced
- 1/4 cup strong coffee
- 10 large eggs, separated
- 1 1/2 cups plus 6 tablespoons sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 cups cold heavy cream
- 12 ounces bittersweet chocolate, chopped
- 3/4 cup heavy cream
- 5 tablespoons light corn syrup
- 2 tablespoons unsalted butter
- 1 1/2 cups cold heavy cream
- 1 tablespoon sugar
- 1 pint vanilla ice cream
Spring Mac n Cheese with Peas & Asparagus (Rachael Ray)
By peridot728
Heat a large pot of water to boil for pasta
- 2 tablespoons 2 tablespoons extra-virgin olive oil (EVOO)
- 1/3 pound 1/3 pound pancetta, small dice
- 2 large cloves 2 large cloves garlic, grated or finely chopped
- 1 large 1 large shallot, finely chopped
- 1 cup 1 cup freshly shelled peas
- 1 1 bundle asparagus, trimmed of tough ends and very thinly sliced on bias
- Salt and pepper
- 1/2 cup 1/2 cup white wine
- 1 pound 1 pound casarecce or cavatappi pasta
- 1 cup 1 cup mascarpone cheese
- 1 cup 1 cup fresh ricotta, not drained
- 1 1/2-2 cups 1 1/2-2 cups freshly grated Parmigiano-Reggiano cheese (about 2 ounces)
- 1 teaspoon 1 teaspoon chili flakes (1/3 palmful)
- 2 tablespoons 2 tablespoons fresh thyme, chopped
Triple Chocolate Mousse Cake (GF)
By peridot728
For the Bottom Layer: Adjust oven rack to middle position and heat to 325F
- For the Bottom Layer:
- 6 TB salted butter, sliced into 6 pieces (plus extra for greasing pan)
- 7 oz high quality bittersweet chocolate, finely chopped
- 1 tsp instant espresso/coffee powder
- 1-1/2 tsp pure vanilla extract
- 4 large eggs, separated yolks vs. whites
- 1/3 cup packed light brown sugar, lumps loosened
- 2 TB Dutch processed cocoa powder
- 5 TB hot water
- 1-1/2 cups very cold heavy cream
- 1 TB granulated sugar
- 1/8 tsp table salt
- 1 tsp powdered plain gelatin
- 1 TB water
- 6 oz high quality white chocolate chips
- 6 6 6 TB salted butter, sliced into 6 pieces (plus extra for greasing pan)
- 7 7 7 oz high quality bittersweet chocolate, finely chopped
- 1 1 1 tsp instant espresso/coffee powder
- 1-1/2 1-1/2 1-1/2 tsp pure vanilla extract
- 4 4 4 large eggs, separated yolks vs. whites
- Table salt
- 1/3 1/3 1/3 cup packed light brown sugar, lumps loosened
- For the Middle Layer:
- 2 2 2 TB Dutch processed cocoa powder
- 5 5 5 TB hot water
- 7 7 7 oz high quality bittersweet chocolate, finely chopped
- 1-1/2 1-1/2 1-1/2 cups very cold heavy cream
- 1 1 1 TB granulated sugar
- 1/8 1/8 1/8 tsp table salt
- For the Top Layer:
- 1 1 1 tsp powdered plain gelatin
- 1 1 1 TB water
- 6 6 6 oz high quality white chocolate chips
- 1-1/2 1-1/2 1-1/2 cups very cold heavy cream
- Garnishes: Shaved chocolate, cocoa powder, melted chocolate
Crock Pot Nacho Chicken and Rice
By peridot728
Are you looking for a recipe you can throw together in 5 minutes for a delicious fiesta night? Then I have a treat
- 6 6 people
- 1 1 1 lb boneless I used chicken tenders, skinless chicken
- 2 10-3/4 2 10-3/4 2 10-3/4 oz cans Cheddar cheese soup
- 1-1/4 1-1/4 1-1/4 cup water
- 16 16 jar 16 oz jar chunky salsa
- 1-1/4 1-1/4 1-1/4 cup long-cooking rice uncooked
White Russian fudge made with Kahlua
By peridot728
Line 8″ square pan with parchment paper, leaving paper hanging over the sides
- 8 oz cream cheese
- 4 cup sifted powdered sugar
- 1/2 tsp vanilla extract
- 1/4 cup plus 2 tsp Kahlua
- 12 oz white chocolate chips
Cauliflower Ragu with Pasta (The Chew)
By peridot728
Halve the cauliflower. Cut off the leaves and reserve them
- 1 medium cauliflower (about 2 pounds)
- 1/4 cup extra-virgin olive oil
- 1 medium white onion (cut into 1/4-inch dice)
- 3 cloves garlic (smashed and peeled)
- 1 1/2 - 2 teaspoons red chili flakes
- 1 pound fresh orecchiette
- 1/2 cup coarse fresh breadcrumbs (fried in olive oil until golden brown)
- 1 bunch fresh parsley (minced)
- kosher salt and freshly ground black pepper (to taste)
- SEMOLINA PASTA
- 2 cups semolina flour
- 2 cups all-purpose flour
- 1-1 1/4 cups tepid water