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Recipes
Caramel Brownies
By JDARK
1. Heat oven to 350 degrees F
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1-1/2 cups sugar
- 3/4 cup unsalted butter, room temperature
- 4 eggs
- 1 teaspoon vanilla
- 1 cup chocolate covered caramels, halved
- Confectioners' sugar, for dusting
Blackberry-Raspberry Sauce
By JDARK
1. Mash 1/2 cup blackberries with fork in a small bowl
- 2 cups frozen blackberries, thawed
- 1/4 cup black raspberry preserves
Gingerbread
By JDARK
1. Preheat oven to 350 degrees F
- 1/4 cup dark molasses
- 1/2 cup sugar
- 1/4 cup margarine
- 1 teaspoon baking soda
- 1 cup flour
- 1 egg, beaten
- 1/2 teaspoon ginger
- 1/4 teaspoon cinnamon
- 1/2 cup boiling water
Caramel Cream Frosting
By JDARK
1. Have ready a heavy saucepan, a bowl filled with cold water and a thermometer
- 3 cups heavy whipping cream
- 1 cup brown sugar
- 2 tablespoons butter
- 1 teaspoon vanilla
Warm Chocolate Cakes with Berries
By JDARK
1. Butter and lightly flour 6 (6-ounce) ramekins
- 1 cup unsalted softened butter, plus extra for buttering molds
- 8 ounces bittersweet chocolate, chopped
- 1/2 teaspoon instant espresso powder
- 4 large eggs
- 4 large egg yolks
- 2/3 cup granulated sugar
- 4 teaspoons all-purpose flour, plus more for dusting molds
- 3 tablespoons Frangelico or hazelnut liqueur
- 1 cup fresh raspberries
- 1 cup fresh strawberries
- Fresh mint, for garnish
Frothy Chocolate Espresso Shake
By JDARK
1. In a small saucepan, bring the water to a boil over medium-low heat
- 1/2 cup water
- 1/4 cup gourmet hot chocolate mix
- 2 teaspoons instant espresso powder
- 1 cup fat free milk
- 1 pint reduced fat frozen vanilla yogurt, softened
- 2 teaspoons vanilla extract
Maple Apple Scones - Gluten-free
By JDARK
Preheat oven to 375 degrees F
- 1 1/2 cups 1 1/2 cups all-purpose or gluten free all-purpose flour
- 1 1/2 cups 1 1/2 cups rolled oats
- 1 tablespoon 1 tablespoon baking powder
- 1/4 teaspoon 1/4 teaspoon salt
- 1/4 cup 1/4 cup Earth Balance, coconut oil, or butter, melted
- 1 teaspoon 1 teaspoon apple cider vinegar
- 1/4 cup 1/4 cup milk
- 1 large 1 large egg, lightly beaten
- 1/4 cup 1/4 cup apple sauce
- 1/4 cup 1/4 cup maple syrup (I recommend sugar-free) plus 2 tablespoons for glaze
- 1 1 apple, diced
- 1/2 cup 1/2 cup confectioners sugar
Ginger cookie sandwiches with lemon mascarpone
By JDARK
Sandwich ginger biscuits with a creamy, zesty filling to make these gluten-free teatime treats that are aromatic wi
- 100 100g 100g unsalted butter, melted
- 50 50g 50g golden caster sugar
- 100 100g 100g light brown soft sugar
- 25 25g 25g black treacle
- 1 1 1 large egg
- 1/2 1/2 1/2 tsp vanilla extract
- 1/4 1/4 to tsp bicarbonate of soda Bicarbonate of soda Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…
- 175 175g 175g gluten-free flour blend (I used Doves Farm)
- 1 1 1 tbsp ground ginger
- 1/2 1/2 1/2 tsp ground black pepper
- 1/4 1/4 1/4 tsp ground nutmeg
- 1/4 1/4 1/4 tsp ground cloves
- 1/4 1/4 3 tsp ground cardamom (the seeds from 3 pods, crushed – see tip)
- 75 75g to demerara sugar, to coat
- 175 175g 175g mascarpone
- 85 85g 85g lemon curd
Chicken Vesuvio
By JDARK
1. Preheat oven to 375 degrees F
- Chicken breasts
- 1-1/2 pounds potatoes
- 1 teaspoon oregano
- 1/4 teaspoon pepper
- 1/4 cup olive oil
- 3 garlic cloves, minced
- 1/4 cup dry white wine
- 2 tablespoons fresh parsley, minced
Spiced Cocktail Nuts
By JDARK
1. Place an oven rack in the center of the oven
- Vegetable cooking spray
- 2 egg whites
- 2 cups roasted and salted almonds
- 2 cups roasted and salted cashew nuts
- 2 cups walnut halves
- 3/4 cup sugar
- 2 tablespoons Madras curry powder
- 1 tablespoon ground cumin
- 2-1/2 teaspoons garlic salt
- 1-1/4 teaspoons cayenne pepper
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon