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Recipes
Chocolate Mashed Potato Cupcakes
By neysa
1.Preheat oven to 350. Line cupcake tins with papers and set aside
- Chocolate Frosting:
- 1 1/2 cups all purpose flour
- 1 1/4 tsp baking powder
- 1/2 tsp salt
- 2/3 cup granulated sugar
- 4 tablespoons unsweetened cocoa powder
- 1/3 cup cold, leftover mashed potatoes *see notes
- 1/2 cup butter, softened
- 1/4 cup whole milk
- 2 eggs
- 1/2 cup butter softened
- 2 2/3 cups confectioners sugar
- 1/2 cup half-and-half
- 1 1/2 tsp. vanilla
- 3/4 cup unsweetened cocoa powder, sifted
Caramel-Filled Snickerdoodles
By neysa
I made these and have some critiques
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 8 tablespoons (1 stick) unsalted butter
- 1/2 cup pure vegetable shortening
- 1 3/4 cups sugar, plus more if needed
- 2 tablespoons ground cinnamon, plus more if needed
- 2 large eggs
- 48 Rolos unwrapped
Rhubarb Rosewater Syrup
By neysa
This recipe is from the amazing Heidi from 101 Cookbooks
- 4 large / 500 g / 1 pound rhubarb stalks, chopped
- 2 cups / 400 g granulated sugar
- 2 cups / 240 ml water
- 2-3 tablespoons freshly squeezed lime juice, or to taste
- scant 2 teaspoons rosewater, or to taste
- rose petals, optional
Tomato Goat Cheese Tart
By neysa
Preheat oven to 400 degrees
- All-purpose flour, for rolling
- 1 sheet frozen puff pastry, thawed
- 1 tablespoon sour cream
- 1 teaspoon grainy mustard
- Coarse salt and ground pepper
- 2 large leeks, white and light-green parts only
- 1 tablespoon unsalted butter
- 3/4 pound grape or cherry tomatoes, halved if large, or plum or beefsteak tomatoes, sliced 1/4 inch thick, or a combination
- 2 ounces fresh goat cheese, crumbled
- 2 teaspoons fresh thyme or basil leaves
Cheesy Ham and Hash Brown Casserole
By neysa
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- 1 (32 ounce) package frozen hash brown potatoes
- 8 ounces cooked, diced ham
- 2 (10.75 ounce) cans condensed cream of potato soup
- 1 (16 ounce) container sour cream
- 2 cups shredded sharp Cheddar cheese
- 1 1/2 cups grated Parmesan cheese
Crescent Mummy Dogs
By neysa
Directions Heat oven to 375 degrees F
- 1 (8 ounce) can Pillsbury® refrigerated crescent dinner rolls or Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
- 2 1/2 slices American cheese slices, quartered
- 10 large hot dogs
- Cooking spray
- Mustard or ketchup, if desired
Chocolate-Stout Brownies
By neysa
by The Bon Appétit Test Kitchen
- 1 cup stout (such as Guinness)
- 16 ounces semisweet or bittersweet chocolate, chopped, divided
- 1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter
- 1 1/2 cups sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1 1/2 teaspoons kosher salt, divided
Blackberry Millefeuille
By neysa
To prepare the phyllo layers: Heat the oven to 375 degrees F
- Phyllo layers
- 2 sheets frozen phyllo pastry, thawed and cut in half
- 3 tablespoons clarified butter, melted
- 1 tablespoon maple sugar, brown sugar or white sugar
- About 3 tablespoons/20 g finely chopped hazelnuts
- Blackberry filling
- 1 cup/250 ml heavy cream
- Maple syrup, to sweeten
- 1 teaspoon vanilla extract
- About 1 pound/450 g blackberries
Creamy Asparagus Soup
By neysa
Add to Recipe Box Add to shopping list Melt the butter in a 4 to 5 quart pot on medium heat
- 2 lbs asparagus, trimmed of woody stem bottoms
- 1 large yellow onion, chopped (1 1/2 to 2 cups chopped)
- 3 Tbsp unsalted butter
- 4 cups chicken stock
- 1 cup water
- Leaves of 2 sprigs of fresh thyme
- 2 Tbsp chopped fresh parsley
- 1/4 cup heavy cream
- 1 Tbsp dry vermouth
- A squeeze of fresh lemon juice
- Salt and pepper
Chez Us
By neysa
We finally upgraded our camera
- 1 cup pistachios
- 2 cayenne peppers
- 5 cloves of garlic with skin on
- 1 bunch of kale, used dinosaur
- 1 cup italian parsley
- 1 small lemon, juiced
- kosher salt, to taste
- 3/4 cup olive oil
- 6.7 ounces of tuna
- 3 green onions, minced
- 14 ounces of white beans, rinsed with water and drained
- 2 celery stalks, minced
- 1/4 cup minced italian parsley
- 1/4 small lemon, juiced
- 1 teaspoon of piri piri or other crushed red pepper
- 1 tablespoon olive oil
- kosher salt, to taste
- 1 small shallot, finely minced
- 1 tablespoon olive oil
- 1 pint blackberries
- 1/4 cup water or white wine
- 1 teaspoon freshly grated ginger
- 1 teaspoon minced serrano pepper