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Recipes
Ms. Humbles Whipped Cream Cheese Frosting
By AzWench
A Lighter Silkier Cream Cheese Frosting
- 16 ounces cream cheese, room temperature
- 1 1/2 cup powdered sugar
- 1 teaspoon vanilla
- 1 cup heavy cream, cold. Higher the fat content, the better (I'm using 40% Ultra)
Chocolate Mexican Wedding Cookies
By AzWench
To make the cookies, in a large bowl, cream the butter and 1/3 cup confectioners' sugar with an electric mixer unti...
- 3/4 cup Ghirardelli Sweet Ground Chocolate and Cocoa
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1/2 cup confectioners' sugar
- 2 teaspoons pure vanilla extract
- 1 3/4 cups all-purpose flour
- 1 cup ground pecans
- 3/4 teaspoon ground cinnamon
- 1 pinch of salt
Kale and Pear Green Smoothie
By AzWench
1. Place all ingredients into the Vitamix container in the order listed and secure lid
- 1 cup green grapes
- 1 orange, peeled
- 1/2 Bartlett pear
- 1 banana, fresh or frozen, peeled
- 1 cup kale
- 1/2 cup water
- 2 cups ice cubes
Millet Hot Breakfast Delight
By AzWench
Millet is perfect food for everyone and for breakfast you can't beat it
- 1 cup Millet
- 2 cup water
- Pinch of Salt
- 1/4 cup Xagave
- 1/4 cup Coconut oil
- 1/2 cup Peaches, canned
Baking the Perfect Cake
By AzWench
To create the perfect cake for decorating: 1) Start with a good, quality pan, properly prepared for baking
- N/A
Tortilla Soup for the Pressure Cooker
By AzWench
Using a large knife, carefully scrape the kernels off the cobs and set aside, reserving cobs
- Garnish:
- 2 ears Fresh corn; husks removed
- 5 large Garlic cloves; peeled
- 1 small Onion; peeled, trimmed and quartered
- 1 small Jalapeno pepper; trimmed and seeded
- 2 tablespoon Corn oil
- 2 Corn tortillas; cut in 1" squares
- 2 large Ripe tomatoes; (1 pound) peeled, seeded and coarsely chopped
- 2 tablespoon Tomato paste
- 2 teaspoon Ground cumin
- 8 cups Chicken stock
- 2 Corn tortillas
- 1 ripe Avocado
- 1 large Chicken breast; cooked, boned, skinned
- 1/2 cup Cheddar cheese; grated
- 1/4 cup Fresh Cilantro; chopped
- 1 lime, cut in wedges
FLOURLESS ALMOND AND PORTO CAKE
By AzWench
Butter a round 9 to 10 inch spring-form pan, and cover the bottom of the pan with parchment paper
- 2 cups slivered almonds
- 3/4 cup sugar
- 4 eggs
- 1/2 cup butter, at room temperature
- 1 tbsp vanilla extract
- 1 tbsp Porto wine, optional or more to taste
- 1/4 cup apricot marmalade
- 1 tbsp lime juice, freshly squeezed
- 1/4 cup sliced almonds, lightly toasted
- Whipped cream, optional
- Fruit of your choice, optional (I love it with berries!)
Orange Cookies - Biscotti al'Arancia
By AzWench
These traditional Italian cookies are as easy as it gets, and everybody loves them
- for the glaze:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1 1/2 sticks unsalted butter, at room temperature
- 1/2 cup plus 1 tablespoon granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons orange juice
- 2 tablespoons lemon juice
- 1 tablespoon orange zest
- 2 1/2 cups confectioners' sugar, or as needed
- 1/4 cup orange juice, or as needed
Coconut Cream Puffs with Dark Chocolate Ganache
By AzWench
To make the Pudding: In a medium to large pot, combine the sugar, cornstarch, and salt, and whisk until combined
- For the Pudding:
- 3/4 cup, 1 Tbsp sugar
- 1/3 cup corn starch
- rounded 1/4 tsp salt
- 1 1/2 cups whole milk
- 6 Tbsp heavy cream
- 1 1/2 cups unsweetened coconut milk
- 1 large egg, lightly beaten
- 1 yolk
- 3/4 cup shredded sweetened coconut
- 2 Tbsp unsalted butter, room temp
- 1/2 tsp coconut extract
- 1/4 tsp pure vanilla extract
- For the pate a Choux:
- 7 Tbsp unsalted butter
- 1 cup water
- 2 tsp sugar
- 1/2 tsp salt
- 1 cup, 2 Tbsp all-purpose flour
- 5 eggs
- For the Egg Wash:
- 1 large egg
- 1 Tbsp heavy cream
- for the ganache
- 6 ounces semisweet chocolate, chopped
- 3/4 cup heavy cream
- 1 Tbsp Lyle's Golden Syrup, or light corn syrup
Rocky Road Bars
By AzWench
1) Preheat the oven to 300°F
- Crust:
- 1 cup (16 tablespoons) salted butter
- 1/2 teaspoon salt*
- 3/4 cup sugar
- 2 teaspoons vanilla extract
- 2 1/3 cups King Arthur Unbleached All-Purpose Flour
- If you use unsalted butter, increase the salt in the recipe to 1 teaspoon
- Topping:
- 3 cups chopped semisweet or dark chocolate or chocolate chips*
- 3/4 cup heavy cream
- 1 cup toasted diced pecans
- 3 cups (half a 10.5-ounce package) mini marshmallows
- go ahead and use a 16-ounce bag of chocolate chips, if you like; the "missing" 2 ounces will simply produce a slightly softer topping