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Recipes
Sea Salt With Caramel Ribbons Ice Cream
By stancec44
You’ll have leftovers of Salt & Straw’s Perfect Ice Cream Caramel, but it keeps for two weeks and is delicious ...
- Ingredients For the Perfect Ice Cream Caramel:
- 1 1/2 cups granulated sugar
- 1/4 cup light corn syrup
- 1 1/4 cups heavy cream
- 2 tablespoons unsalted butter, cut into several pieces
- 1/2 teaspoon kosher salt
- For the ice cream:
- 1 1/4 teaspoons fleur de sel 3 cups Ice Cream Base, very cold (see accompanying recipe) 1/2 cup Perfect Ice Cream Caramel
Gluten Free - Chocolate Souffle Cookies
By stancec44
Chocolatey and moist with a light, crisp exterior, these flourless cookies are an excellent showcase for high-quali...
- 6 oz. bittersweet or semisweet chocolate, chopped
- 2 large egg whites, at room temperature
- 1/8 tsp. cream of tartar
- 1/2 tsp. pure vanilla extract
- 1/4 cup granulated sugar
- 3/4 cup finely chopped walnuts
Dark Chocolate Oatmeal Cookies
By stancec44
Preheat oven to 350°F. Butter large rimmed baking sheet
- 3/4 cup all purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons steel-cut oats
- 1/4 cup semisweet chocolate chips
Samoa Baked Doughnuts
By stancec44
They are just so incredibly amazing, the donut is soft and fluffy, the chocolate is slightly bitter and the caramel...
- 1 1 130g) cup (4.6 oz / 130g) flour
- 1 1 130g) cup (4.6 oz / 130g) flour
- 1 1 130g) cup (4.6 oz / 130g) flour
- 3/4 3/4 3/4 tsp active dry yeast
- 3/4 3/4 3/4 tsp active dry yeast
- 3/4 3/4 3/4 tsp active dry yeast
- 3/4 3/4 3/4 tsp baking powder
- 3/4 3/4 3/4 tsp baking powder
- 3/4 3/4 3/4 tsp baking powder
- 1/4 1/4 1/4 tsp salt
- 1/4 1/4 1/4 tsp salt
- 1/4 1/4 1/4 tsp salt
- pinch pinch of baking soda
- pinch pinch of baking soda
- pinch pinch of baking soda
- 1/4 1/4 55g) cup (2 oz / 55g) butter
- 1/4 1/4 55g) cup (2 oz / 55g) butter
- 1/4 1/4 55g) cup (2 oz / 55g) butter
- 6 6 6 tbsp sugar
- 6 6 6 tbsp sugar
- 6 6 6 tbsp sugar
- 1 1 1 small egg
- 1 1 1 small egg
- 1 1 1 small egg
- 1/2 1/2 1/2 tsp vanilla extract
- 1/2 1/2 1/2 tsp vanilla extract
- 1/2 1/2 1/2 tsp vanilla extract
- 1 1 1 tbsp yogurt
- 1 1 1 tbsp yogurt
- 1 1 1 tbsp yogurt
- 1/4 1/4 1/4 cup (60 ml) milk
- 1/4 1/4 1/4 cup (60 ml) milk
- 1/4 1/4 1/4 cup (60 ml) milk
- Caramel coconut topping (easy method-directions below)
- Caramel coconut topping (easy method-directions below)
- Caramel coconut topping (easy method-directions below)
- 1/2 make 1/2 a batch of this coconut caramel!)
- 1/2 make 1/2 a batch of this coconut caramel!)
- 1/2 make 1/2 a batch of this coconut caramel!)
- 6 6 6 oz (170g) soft caramels
- 6 6 6 oz (170g) soft caramels
- 6 6 6 oz (170g) soft caramels
- 1-2 1-2 1-2 tbsp milk
- 1-2 1-2 1-2 tbsp milk
- 1-2 1-2 1-2 tbsp milk
- 1/4 1/4 1/4 desiccated coconut
- 1/4 1/4 1/4 desiccated coconut
- 1/4 1/4 1/4 desiccated coconut
- 3.5 3.5 3.5 oz (100g) dark chocolate
- 3.5 3.5 3.5 oz (100g) dark chocolate
- 3.5 3.5 3.5 oz (100g) dark chocolate
Choc-Chip Cookie Tart Crust
By stancec44
You can never have too much of a good thing, especially if it involves cookies
- 8 8 8 tablespoons (1 stick) butter, at room temperature
- 8 8 8 tablespoons (1 stick) butter, at room temperature
- 8 8 8 tablespoons (1 stick) butter, at room temperature
- 1/2 1/2 1/2 cup brown sugar
- 1/2 1/2 1/2 cup brown sugar
- 1/2 1/2 1/2 cup brown sugar
- 1/3 1/3 1/3 cup granulated sugar
- 1/3 1/3 1/3 cup granulated sugar
- 1/3 1/3 1/3 cup granulated sugar
- 1 1 1 egg
- 1 1 1 egg
- 1 1 1 egg
- 1 1 1 teaspoon pure vanilla extract
- 1 1 1 teaspoon pure vanilla extract
- 1 1 1 teaspoon pure vanilla extract
- 2 2 2 cups all-purpose flour
- 2 2 2 cups all-purpose flour
- 2 2 2 cups all-purpose flour
- 1/4 1/4teaspoon 1/4teaspoon baking soda
- 1/4 1/4teaspoon 1/4teaspoon baking soda
- 1/4 1/4teaspoon 1/4teaspoon baking soda
- 3/4 3/4 3/4 teaspoon salt
- 3/4 3/4 3/4 teaspoon salt
- 3/4 3/4 3/4 teaspoon salt
- 3/4 3/4 3/4 cup mini chocolate chips
- 3/4 3/4 3/4 cup mini chocolate chips
- 3/4 3/4 3/4 cup mini chocolate chips
Hazelnut-Almond Dacquoise (Overnight)
By stancec44
irst, you make a light meringue and quickly and gently fold in hazelnut and almond flour
- 1/2 cup blanched whole hazelnuts, plus 3/4 cup sliced almonds, toasted
- 1/2 cup blanched whole almonds, plus 1/4 cup blanched whole hazelnuts, toasted
- 1-1/3 cups confectioners’ sugar
- 1/8 tsp. kosher salt
- 6 egg whites
- 1/3 cup granulated sugar
- For the bittersweet chocolate ganache
- 1 lb.semisweet or bittersweet chocolate, chopped
- 2 cups heavy cream
- For the espresso buttercream
- 3/4 cup granulated sugar
- 1/4 cup water
- 2 eggs
- 1 egg yolk
- 1-1/2 cups (3 sticks) unsalted butter, at room temperature, cut into 2-inch chunks
- 1 Tbs. instant espresso powder, 2 Tbs. instant coffee powder, or 1/4 cup cooled brewed espresso
- 1/4 tsp. kosher salt
Baked Blueberry-Pecan French Toast
By stancec44
A gorgeous way to serve breakfast as a casserole, this French toast comes out warm from the oven with sweet blueber...
- Butter
- 12 12
- ounces Italian bread, cut into 6 to 8 slices (each about 1 inch thick)
- 5 5
- eggs, beaten
- 2 1/2 2 1/2
- cups milk, half-and-half, or light cream
- 2/3 2/3
- cup packed brown sugar
- 1 1
- teaspoon vanilla
- 1/2 1/2
- teaspoon ground nutmeg
- 2 2
- cups fresh blueberries
- 1 1
- cup coarsely chopped pecans
- 1/4 1/4
- cup packed brown sugar
- 1/4 1/4
- cup butter, melted
- Powdered sugar
- 1 1
- cup fresh blueberries
- 1/2 1/2
- cup pure maple syrup
- 1 1
- tablespoon lemon juice
Gooey Cold Brew Butter Cake
By stancec44
Make the cake: Brush a 13-by-9-inch glass baking dish with butter
- For the cake:
- 1/2 cup (1 stick) unsalted butter, room temperature, plus more for baking dish
- 1/4 cup warm whole milk (100 degrees)
- 1 envelope active dry yeast
- 2 tablespoons cold brew coffee concentrate (see accompanying recipe in Beverages)
- 1/4 cup granulated sugar
- 1 teaspoon coarse salt
- 2 large eggs
- 2 cups all-purpose flour
- For the topping:
- 1 cup (2 sticks) unsalted butter, room temperature
- 1-1/3 cups granulated sugar
- 3/4 teaspoon coarse salt
- 1 large egg, plus 1 large yolk
- 1 tablespoon pure vanilla extract
- 1-1/3 cups all-purpose flour
- 1/8 cup light corn syrup
- 1/8 cup cold brew coffee concentrate (see accompanying recipe in Beverages)
- Powdered sugar, for dusting
Rich and Flavorful Chicken Stock
By stancec44
Cooks’ note: Stock can be chilled up to 1 week or frozen up to 3 months
- 5 to 6 pounds chicken parts, including 3 pound wings
- 4 quarts cold water
- 1 onion, left unpeeled, quartered
- 8 garlic cloves, left unpeeled
- 1 celery rib, quartered
- 1 carrot, quartered
- 6 long parsley sprigs
- 1 large thyme sprig
- 1 Turkish or 1/2 California bay leaf
Milky Way (Patron)
By stancec44
A delightfully different dessert cocktail than the ones we have here on earth, featuring spicy and savory flavors
- 1.5 oz Patrón XO Cafe Incendio
- .75 oz Whole milk
- 5 Brandy soaked sour cherries, muddled
- 1 Brandy soaked sour cherry for garnish