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Recipes
Chocolate Sour Cream Bundt Cake
By zircon50
1. Position a rack in the center of the oven and heat to 350°F (176°C)
- For the cake
- 1 cup (2 sticks) unsalted butter, plus more for the pan
- 1/3 cup (1 ounce) cocoa powder
- 1 teaspoonkosher salt
- 1 cup water
- 2 cups (9 ounces) all-purpose flour, plus more for the pan
- 1 3/4 cupssugar
- 1 1/2 teaspoonsbaking soda
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoonpure vanilla extract
- For the glaze
- 4 ounces bittersweet chocolate, finely chopped
- 1 1/2 tablespoons agave nectar or corn syrup
- 1/2 cup heavy cream
- 1 1/2 tablespoons sugar
- Get more deliciousness at Chocolate Sour Cream Bundt Cake Recipe | Leite's Culinaria
Zucchini Bread (Joy of Baking)
By zircon50
Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven
- 1/2 cup (50 grams) pecans or walnuts
- 1 cup (240 ml) shredded raw zucchini (1-2 zucchini)
- 1/2 cup (120 ml) grated raw apple
- 1 1/2 cups (195 grams) all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1/2 cup (120 ml) safflower, corn, vegetable, or canola oil
- 1 cup (200 grams) granulated white sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup (25 grams) coconut (sweetened or unsweetened)
- CREAM CHEESE FROSTING: (optional)
- 1/4 cup (56 grams) unsalted butter, room temperature
- 4 ounces (110 grams) cream cheese, room temperature
- 3 tablespoons confectioners' (powdered or icing) sugar
- 1/2 teaspoon pure vanilla extract
Lemon Bars (America's Test Kitchen)
By zircon50
For lemon bars with sweet-tart flavor and a crisp, well-browned crust, we started at the bottom
- CRUST
- 1 cup (5 ounces) all-purpose flour
- ¼ cup (1 3/4 ounces) granulated sugar
- ½ teaspoon salt
- 8 tablespoons unsalted butter, melted
- FILLING
- 1 cup (7 ounces) granulated sugar
- 2 tablespoons all-purpose flour
- 2 teaspoons cream of tartar
- ¼ teaspoon salt
- 3 large eggs plus 3 large yolks
- 2 teaspoons grated lemon zest plus 2/3 cup juice (4 lemons)
- 4 tablespoons unsalted butter, cut into 8 pieces
- Confectioners' sugar (optional)
Rosemary Focaccia Recipe (America's Test Kitchen)
By zircon50
Makes two 9-inch round loaves
- Biga
- 1/2 cup (2 1/2 oz) unbleached all-purpose flour
- 1/4 tsp instant or rapid-rise yeast
- 1/3 cup (2 2/3 oz) warm water (100-110 degrees F)
- Dough
- 1 1/4 cups (10 oz) warm water (100-110 degrees F)
- 2 1/2 cups (12 1/2 oz) unbleached all-purpose flour, plus extra for shaping
- 2 tsp Kosher salt
- 1 tsp instant or rapid-rise yeast
- 4 tbsp extra-virgin olive oil
- 1 tbsp chopped fresh rosemary for each loaf
Paul’s Kransekake (Great British Bake Off)
By zircon50
Kransekake is a Scandinavian cake that forms an impressive showpiece at celebrations including weddings and Christm...
- For The Icing:
- 500 g/1lb 2oz ground almonds
- 500 g/1lb 2oz icing sugar, sifted
- 4 free-range egg whites, lightly whisked
- 1 tsp almond extract
- vegetable oil, for greasing
- semolina, for dusting
- plain flour, for dusting
- 3 free-range egg whites
- 600 g/1lb 5oz icing sugar, sifted
- few drops red food colouring, or pea-sized piece red food colouring paste
- red, green and silver edible glitter (available online or from specialist retailers)
Date Bars (Martha Stewart)
By zircon50
1. Make the crust: Preheat oven to 375 degrees
- 1/2 1/2 1/2 cup (1 stick) unsalted cold butter, cut into small pieces, plus more for pan
- 1 1/2 1 1/2 1/2 cups unbleached all-purpose flour
- 1/4 1/4 1/4 cup granulated sugar
- 1/4 1/4 1/4 teaspoon kosher salt
- 1 1 1 large egg, lightly beaten
- 2 2 2 cups dried dates, pitted and chopped
- 1/2 1/2 1/2 cup granulated sugar
- 1/2 1/2 1/2 cup apple cider
- 1 1 1 teaspoon grated lemon zest
- 2/3 2/3 2/3 cup rolled oats
- 1/2 1/2 1/2 cup unbleached all-purpose flour
- 1/4 1/4 1/4 cup packed light-brown sugar
- 1/4 1/4 1/4 teaspoon kosher salt
- 1/4 1/4 1/4 teaspoon ground cinnamon
- 4 4 4 tablespoons unsalted butter, room temperature
Japanese cheesecake
By zircon50
Use an 7 inch cake pan with a fixed bottom
- 10.5 oz of softened cream cheese
- 3 tbsp. of butter
- 3 yolks
- 1 tbsp + 1 tsp sugar
- 1 slightly less tbls cornstarch
- 2/3 cup of milk
- 3 egg whites
- 1/4 cup of sugar + 1 tsp
No-Bake Dark Chocolate & Mint Cheesecake
By zircon50
Directions SET aside 1/2 cup morsels for ganache topping
- 1 prepared 9-inch (6 oz.) chocolate crumb crust
- 1 2/3 cups (10-oz. pkg.) NESTLÉ® TOLL HOUSE® Dark Chocolate & Mint Morsels
- 2 pkgs. (8 oz. each) 1/3 less fat cream cheese (Neufchâtel), at room temperature
- 3/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1/4 cup heavy whipping cream, divided
- 1 teaspoon vanilla extract
Blueberry Pudding Cake (Boston Globe)
By zircon50
Sue E. Conrad of North Redington Beach, Fla
- CAKE
- Butter (for the pan)
- 1 pint (2 cups) fresh blueberries
- 2 tablespoons lemon juice
- 2 tablespoons water
- 1/2 teaspoon ground cinnamon
- 1 cup flour
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 3 tablespoons butter, at room temperature
- 1/3 cup sugar
- 1/2 cup whole milk
- TOPPING
- 3/4 cup sugar
- 2 teaspoons cornstarch
- Pinch of salt
- 3/4 cup boiling water
Classic Fillet Mignon with Porcini-Marsala Pan Sauce
By zircon50
Combine the dried porcini mushrooms and chicken stock in a small saucepan
- 1 1/2 ounces dried porcini mushrooms
- 1 1/2 cups chicken stock
- 4 (8-ounce) fillet steaks, 1 1/2 inches thick, at room temperature
- Canola or vegetable oil
- Kosher salt and freshly cracked black pepper
- 1 clove garlic, minced
- 1 small shallot, minced
- 1/2 cup Marsala wine
- 2 tablespoons (1/4 stick) unsalted butter
- 1 teaspoon fresh thyme leaves, minced
- 1 tablespoon chopped chives