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Recipes
Whipped Body Butter
By dedmund
1.In a bain-marie, melt down your hard butters and oils until fully liquid 2
- 1 cup cocoa butter
- 1/2 cup coconut oil
- 1/2 cup sweet almond oil
Creamy Chocolate Fudge
By dedmund
Put the sugar, cream, chocolate, corn syrup, and salt in a large (4-quart) heavy-duty saucepan and stir with a spoo...
- 3 Tbs. cold unsalted butter; more at room temperature for buttering the thermometer and pan
- 3-3/4 cups granulated sugar
- 1-1/2 cups heavy cream
- 4 oz. unsweetened chocolate, coarsely chopped
- 3 Tbs. light corn syrup
- 1 tsp. table salt
Chocolate Chip Cookie Dough Whoopie Pies
By dedmund
For Whoopie Pies: 1.Preheat oven to 375° 2
- For Whoopie Pies:
- 1 2/3 cup all purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 1/2 teaspoon baking soda
- 1 tsp salt
- 5 Tbsp butter – room temp
- 3 Tbsp vegetable shortening
- 1 cup light brown sugar
- 1 egg
- 2 tsp vanilla
- 1 cup whole milk
- For Cookie Dough Filling:
- 1 cup butter, room temperature
- 1 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1/4 cup + 2 Tbsp milk
- 2 tsp vanilla
- 2 cups flour
- 1 cup mini chocolate chips
Orange Creamsicle Yogurt Bites
By dedmund
1.Line a muffin tin with 6 cupcake liners
- 1 1/2 cups Vanilla yogurt
- 1 (3 oz) package of Orange Jello mix
- optional, whipped cream to top
Korean BBQ Chicken Bulgogi
By dedmund
Whisk all the ingredients together in a medium bowl except chicken and onions
- 1/3 cup of soy sauce 3 tablespoons white sugar
- 1 tablespoons sesame oil
- 3 cloves of garlic, minced
- 2 pinches of black pepper
- 1/4 tsp of red pepper flakes
- 1/4 teaspoon kosher salt
- 1-1.5 lbs. of thinly sliced chicken breasts. Partially freezing the chicken helps with cutting clean slices.
- 1/4 of a medium yellow onion, halved and sliced into medium moon shaped slivers
- 2 green onions including the white parts, finely sliced into small pieces
Gyoza
By dedmund
1 Make the filling: Sprinkle salt on cabbage and let stand for 30 minutes; squeeze cabbage to remove water
- For the filling
- 1/2 tablespoon salt
- 2 cups chopped Chinese cabbage (Baguio petsay)
- 220 grams ground pork
- 2 tablespoons minced ginger
- 2 tablespoons minced garlic
- 3 tablespoons sesame oil
- 1 1/2 tablespoons light soy sauce
- 1 egg
- For the wrapper
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 1/2 to 2 cups boiling water
- 2 tablespoons oil for frying, divided
- vinegar-soy sauce dipping sauce, to serve
Karamel Sutra Cupcakes (Chocolate and Caramel Swirl Cupcakes)
By dedmund
Caramel Filling 1.Melt butter in heavy saucepan over medium low
- 1 cup butter
- 2 cups granulated sugar
- 2 Tbsp light corn syrup
- 1 cup whipping cream
- 2 cups chocolate chips
- 2 cups butter
- 1/2 cup butter
- 1 cup dark brown sugar
- 1/4 cup milk
- 3 cups powdered sugar
- 1 tsp vanilla
- 1 cup cake flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 cup cocoa powder
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1/2 cup brewed coffee
- 1/2 cup buttermilk
- 1 egg
- 1 tsp vanilla
- 1/2 cup semi sweet chocolate chips
- 1 tsp vegetable shortening
Skillet Blackberry Cobbler
By dedmund
Refrigerated pie crust is an easy way to encase the juicy goodness of sweetened blackberries
- 1 box of 2 refrigerated pie crusts (such as Pillsbury)
- 2 (14 to 16-ounce) bags frozen blackberries
- 1 stick butter, melted
- 1 1/3 cups sugar (for berries)
- 1/2 cup flour
- 3/4 cup sugar (for crust)
- 1/2 stick butter, cut into small cubes
- 1/2 cup water
Pumpkin & Cider Stove Top Mac n' Cheese with Crispy Bacon
By dedmund
Pumpkin purée and apple cider take make this seriously delicious mac n' cheese a fall favorite you'll want to make
- 1 (16-ounce) box dry macaroni prepared according to box directions
- 3 tablespoons butter
- 3 tablespoons flour
- 1/2 cup apple cider
- 1 1/2 cups whole milk
- 2 cups Cabot Seriously Sharp Cheddar, shredded
- 4 ounces cream cheese
- 3/4 cup pumpkin puree
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 pound bacon, cooked until crispy and then crumbled
- Sage leaves for garnish
Chicken-Edamame Stir-Fry
By dedmund
Stir together cornstarch, salt and pepper in a medium bowl
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound boneless, skinless chicken breasts, cut into 1/2-inch-thick strips
- 2 tablespoons vegetable oil
- 1 red onion, thinly sliced
- 2 cloves garlic, thinly sliced
- 3 cups finely shredded savoy cabbage
- 1 1/2 cups thawed frozen shelled edamame
- 2 tablespoons hoisin sauce
- 1/3 cup chopped fresh cilantro
- 2 cups cooked brown or white rice