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Recipes
Strawberry and Rosemary Scones
By JDARK
Scones: 1. Place an oven rack in the middle of the oven
- Scones:
- 2 cups all-purpose flour, plus more for dusting
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1 tablespoon finely chopped fresh rosemary leaves
- 1/4 teaspoon fine sea salt
- 6 tablespoons unsalted butter, cut into 1/2-inch pieces
- 1 cup heavy cream
- 1/3 cup strawberry jam
- Glaze:
- 1/4 cup fresh lemon juice, from 1 large lemon
- 2 cups powdered sugar
- 1 to 2 tablespoons water
Amish Sugar Cookies
By JDARK
1. Stir together flour, baking soda and cream of tartar; set aside
- 4-1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 cup butter
- 1 cup cooking oil
- 1 cup sugar
- 1 cup confectioners' sugar
- 2 eggs
- 1 teaspoon vanilla
- Sugar
Mango & Black Bean Salsa
By JDARK
1. Combine all of the ingredients in a medium-sized bowl and lightly toss
- 15-ounces black beans, rinsed and drained
- 7-ounces whole kernel corn, drained
- 15-ounces mango slices, cut into 3/4-inch cubes
- 1/4 cup finely chopped onion
- 1/4 cup coarsely chopped fresh cilantro
- 2 tablespoons lime juice
- 1 teaspoon garlic salt
- 1/4 teaspoon ground cumin
Herbed Flatbread
By JDARK
1. Combine the flour, baking soda, salt, rosemary, and thyme in the bowl of an upright mixer, fitted with a paddle ...
- 3-1/2 cups all-purpose flour, plus extra for dusting
- 1/2 teaspoon baking soda
- 2 teaspoons fine sea salt
- 3 tablespoons chopped fresh rosemary leaves
- 3 tablespoons chopped fresh thyme leaves
- 1 stick (1/2 cup) butter, cut into 1/2-inch pieces, at room temperature
- 3/4 cup water, plus extra, as needed
- 2 tablespoons extra-virgin olive oil
Chocolate Anise Cookies
By JDARK
1. Preheat the oven to 350 degrees F
- 2 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup sugar
- 1/2 cup unsalted butter, room temperature
- 2 large eggs
- 1 teaspoon ground anise seed
- 1 cup semisweet chocolate chips
Chai Iced Tea
By JDARK
1. Bring 4 cups of water to a boil in a medium saucepan
- 8 chai tea bags
- 1 cup whole milk
- 1/3 cup honey
- Ice cubes
Cinnamon-Chocolate Fudge
By JDARK
1. Butter the bottom and sides of an 8 x 8-inch baking pan
- Butter, for greasing the pan
- 1 (14-ounce) can sweetened condensed milk
- 2 teaspoons ground cinnamon
- 1 teaspoon pure vanilla extract
- 1 pound bittersweet (60 percent cacao) chocolate chips
- 3 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature
- Kosher or flake salt, optional
Cinnamon Pumpkin Roll with Chocolate Filling
By JDARK
1. Place an oven rack in the center of the oven
- Butter, for greasing the baking sheet
- 1/3 cup powdered sugar
- 1-1/4 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1 teaspoon baking powder
- 1-1/4 teaspoons fine sea salt
- 1-1/4 cups sugar
- 3 large eggs, at room temperature
- 1 cup canned pumpkin puree
- 1/2 cup semisweet chocolate chips, such as Ghirardelli
- 1 tablespoon unsalted butter, at room temperature
- 1 cup (8 ounces) mascarpone cheese, at room temperature
- Special equipment: a clean kitchen towel
Limoncello Granita
By JDARK
Granita: 1. Place the simple syrup, mascarpone cheese, limoncello, and salt in a food processor
- Lemon Simple Syrup:
- 1-1/2 cups Lemon Simple Syrup
- 1 cup mascarpone cheese, at room temperature
- 1/2 cup limoncello liqueur
- Pinch fine sea salt
- 1 cup sugar
- 1 cups water
- 1 lemon, zested and juiced
Prosciutto Purses
By JDARK
1. Working with 1 melon at a time, cut in 1/2
- 1 medium cantaloupe
- 1 medium honeydew
- 1-1/2 pounds thinly sliced prosciutto
- 2 bunches fresh chives, blanch 36 and save remaining for garnish