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Mini Almond Butter and Strawberry Muffins

Mini Almond Butter and Strawberry Muffins

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1. Place an oven rack in the center of the oven

  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1/4 teaspoon baking powder
  • 1 cup crunchy almond butter
  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 2 teaspoons pure vanilla extract
  • 2 large eggs, at room temperature
  • 1/2 cup strawberry jam or jelly
0/5 (0 Votes)

Chocolate Glaze

Chocolate Glaze

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1. Melt chocolate and butter in a bowl set over a saucepan of simmering water, stirring until smooth

  • 4 ounces bittersweet chocolate (61 percent to 70 percent cacao), finely chopped
  • 3 tablespoons unsalted butter, cut into small pieces
  • 1 tablespoon whole milk
  • 2 teaspoons light corn syrup
0/5 (0 Votes)

Deep-Fried Bocconcini

Deep-Fried Bocconcini

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1. Drain the bocconcini and pat dry with paper towels

  • 16 (1-inch diameter) balls bocconcini mozzarella cheese
  • 2 cups all-purpose flour
  • Kosher salt and freshly ground black pepper
  • 4 eggs, beaten
  • 3 cups seasoned Italian-style bread crumbs
  • Vegetable oil, for frying
0/5 (0 Votes)

Italian Cookies

Italian Cookies

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1. Beat eggs and sugar for 12 minutes 2

  • 6 eggs
  • 1 cup sugar
  • 1 cup margarine, melted
  • 1 teaspoon vanilla
  • 4-1/2 cups flour
  • 4 teaspoons baking powder
4/5 (2 Votes)

Fried Cheese-Stuffed Zucchini Blossoms

Fried Cheese-Stuffed Zucchini Blossoms

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1. In a medium bowl, whisk together the flour, water and salt until smooth

  • 1 cup all-purpose flour
  • 1 cup sparkling water
  • 3/4 teaspoon kosher salt, plus extra for seasoning
  • 1/3 cup (2 ounces) goat cheese, at room temperature
  • 2 tablespoons (1 ounce) cream cheese, at room temperature
  • 2 teaspoons heavy cream
  • 1 tablespoon chopped fresh basil leaves
  • 1 green onion, finely chopped
  • Freshly ground black pepper
  • 8 zucchini blossoms* see Cook's Note
  • Vegetable oil, for frying
  • Serving Suggestion: serve with your favorite marinara sauce or vinaigrette
0/5 (0 Votes)

Upsidedown Berry Crostada

Upsidedown Berry Crostada

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Crust: 1. Combine the flour, sugar, lemon zest, and salt in a food processor and pulse to blend

  • 1-1/2 cups all-purpose flour
  • 2 tablespoons sugar, plus 2 tablespoons
  • 1 lemon, zested and juiced
  • 1/4 teaspoon kosher salt
  • 10 tablespoons unsalted butter, chilled and cut into 1/2-inch pieces
  • 3 tablespoons ice water
  • 5 cups frozen mixed berries, thawed (about 30 ounces)
  • 1-1/2 tablespoons cornstarch
  • 2/3 cup mascarpone cheese
  • 1/3 cup heavy cream
  • 3 tablespoons honey
0/5 (0 Votes)

Avocado Hummus with Crispy Pita Chips

Avocado Hummus with Crispy Pita Chips

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For the pita chips: 1. Place an oven rack in the center of the oven and preheat to 350 degrees F

  • 1/3 cup extra-virgin olive oil
  • 1 teaspoon chili or dried chipotle powder
  • Zest of 2 large limes, optional
  • 2 whole wheat or plain pita breads, split in half horizontally
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • One 15-ounce can cannellini beans, rinsed and drained
  • 1 large or 2 small avocadoes, seeded, peeled and coarsely chopped
  • 1/2 packed cup arugula
  • 1/3 cup fresh flat-leaf parsley leaves
  • 2 tablespoons fresh lemon juice
  • 1 clove garlic, smashed
  • 1 teaspoon kosher salt, plus extra for seasoning
  • 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
  • 2 tablespoons extra-virgin olive oil
0/5 (0 Votes)

Baked Apples with Rum and Cinnamon

Baked Apples with Rum and Cinnamon

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For the glaze: 1. In a medium saucepan, combine the dark brown sugar, rum, salt, nutmeg, cinnamon, and cloves

  • 1/2 cup dark brown sugar
  • 1/2 cup dark rum
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 6 whole cloves
  • 6 small to medium apples, preferably a sturdy variety like Rome or Granny Smith, washed and cored
  • 6 cinnamon sticks
  • 2 tablespoons butter, cut into small pieces
  • 1 cup unsweetened apple cider
  • Rum raisin ice cream, optional
0/5 (0 Votes)

Mini Antipasto Calzones

Mini Antipasto Calzones

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1. Place an oven rack in the center of the oven

  • Flour, for dusting
  • One 1-pound ball pizza dough
  • Cornmeal, for dusting
  • 1/2 cup (4 ounces) shredded fontina (see Cook's Note)
  • 1/2 cup (4 ounces) shredded provolone
  • 1 ounce salami, diced into 1/4-inch pieces
  • 1/4 cup diced roasted red pepper (jarred or homemade)
  • 1 tablespoon finely chopped kalamata olives (about 5 olives)
  • 1 egg
  • Marinara sauce (jarred or homemade), warmed, for dipping
0/5 (0 Votes)

Chocolate Chip and Mascarpone Cupcakes

Chocolate Chip and Mascarpone Cupcakes

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For the Cupcakes: 1. Place an oven rack in the center of the oven and preheat to 325 degrees F

  • Cupcakes:
  • 5 ounces unsweetened chocolate, chopped
  • 1 cup water
  • 1/3 cup mascarpone cheese, at room temperature
  • 2-1/4 cups sugar
  • 1 cup vegetable oil
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon baking powder
  • 1 cup semisweet chocolate chips
  • Ganache:
  • 1 cup semisweet chocolate chips
  • 2/3 cup heavy whipping cream
  • 1/2 teaspoon vanilla extract
0/5 (0 Votes)