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Recipes
Golden Butter Cream Cake
By norsegal8
If you love butter, this will be your favorite cake
- 3 large egg yolks
- 1/2 cup heavy cream
- 3/4 teaspoon vanilla
- 1 1/2 cups sifted cake flour
- 3/4 cup sugar
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 10.5 tablespoons unsalted butter, softened
Chocolate Sheet Cake with Milk Chocolate Frosting
By norsegal8
SERVES 12 While any high-quality chocolate can be used here, our preferred bittersweet chocolates are Ghirardelli ...
- CAKE
- 1 ½ cups (10 1/2 ounces) granulated sugar
- 1 ¼ cups (6 1/4 ounces) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup whole milk
- 8 ounces bittersweet chocolate, chopped fine
- ¾ cup (2 1/4 ounces) Dutch-processed cocoa powder
- ⅔ cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- FROSTING
- 1 pound milk chocolate, chopped
- ⅔ cup heavy cream
- 16 tablespoons unsalted butter, cut into 16 pieces and softened
Chocolate Buttercream Cake
By norsegal8
Preheat the oven to 350 degrees
- CAKE:
- 1 3/4 cup cake flour
- 1 cup good cocoa powder
- 1 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, at room temperature
- 2/3 cup sugar
- 2/3 cup light brown sugar, packed
- 2 extra large eggs at room temperature
- 2 teaspoons vanilla
- 1 cup buttermilk at room temperature
- 1/2 cup sour cream at room temperature
- 2 tablespoons brewed coffee
- FROSTING:
- 10 ounces bittersweet chocolate
- 8 ounces semisweet chocolate
- 3 extra-large egg whites at room temperature
- 1 cup sugar
- pinch of cream of tartar
- 1/2 teaspoon salt
- 1 pound unsalted butter at room temperature
- 2 teaspoons vanilla
- 2 teaspoons instant espresso powder dissolved in 1 teaspoon water
- 2 tablespoons dark rum (optional)
Almond Cream Cake
By norsegal8
Instructions Using a stand mixer, beat the egg whites with the whisk attachment until they are stiff and form peak...
- Frosting:
- 1 1 1 cup butter (softened)
- 1 1/2 1 1/2 1/2 cups granulated sugar
- 3 3 3 cups cake flour* (345 grams spooned & measured carefully)
- 1/2 1/2 1/2 teaspoon salt
- 2 2 2 teaspoons baking powder
- 1 1 1 cup milk (2% milkfat)
- 1 1 1 teaspoon almond extract
- 3/4 3/4 3 cup egg whites plus 3 tablespoons*
- 1/2 1/2 2 cup plus 2 Tbsp flour
- 2 2 2 cups milk
- 1 1/2 1 1/2 1/2 tsp almond extract
- 2 2 2 cups butter (softened)
- 2 2 2 cups granulated sugar
- sliced almonds for decorating
Mexican-Style Garlic Shrimp
By norsegal8
Garlic shrimp recipes seem easy—they include just shrimp, oil, garlic, and seasonings—but often feature rubbery...
- 16 garlic cloves, peeled and halved, plus 4 cloves, minced
- 1/4 cup olive oil
- 2 pounds extra-large shrimp, peeled and deveined
- Salt and pepper
- 1 1/2 teaspoons grated lime zest from 2 limes
- 3 tablespoons fresh lime juice from 2 limes
- 2 tablespoons unsalted butter
- 2 jalapeño chiles, seeded and minced
- 2 tablespoons finely chopped fresh cilantro leaves
Ciabatta - Paul Hollywood
By norsegal8
Directions Put the flour, salt and yeast with 330ml (11 fl oz) cold water into a freestanding mixer fitted with a d...
- 500 g (1 lb, 2oz) strong white bread flour, plus extra for dusting
- 10 g (1/3 oz) salt
- 10 g (1/3 oz) instant yeast
- fine semolina, for dusting
Blueberry Crisp
By norsegal8
Since blueberries are in season for only a very limited time, and out-of-season fresh blueberries cost an arm and a...
- Filling
- 6 to 7 cups (24 to 30 ounces) frozen blueberries
- 1/4 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1 teaspoon vanilla extract
- 1 cup (4 ounces) confectioners' sugar
- 1/4 cup (1 7/8 ounces) brown sugar
- 1/4 teaspoon salt
- 2 tablespoons (1 ounce) lemon juice
- 3 tablespoons (1 1/2 ounces) butter, melted
- 1/4 cup (1 ounce) King Arthur Unbleached All-Purpose Flour
- Topping
- 1 1/4 cups (5 1/2 ounces) King Arthur Unbleached All-Purpose Flour
- 1/2 cup (3 3/4 ounces) granulated sugar
- 1/4 teaspoon salt
- 3/4 teaspoon cinnamon
- 6 tablespoons (3 ounces) melted butter
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
Honey-Mustard Marinade for Steaks
By norsegal8
1. Combine soy, oil, honey, mustard, tarragon, garlic, and pepper in medium bowl
- 1/2 cup soy sauce
- 1/3 cup vegetable oil
- 4 teaspoons honey
- 3 tablespoons Dijon mustard
- 2 tablespoons chopped fresh tarragon leaves
- 4 medium cloves garlic, minced or pressed through garlic press (about 4 teaspoons)
- 1 1/2 teaspoons ground black pepper
- 1 teaspoon cider vinegar
Falafel - Alton Brown
By norsegal8
Directions Place the chickpeas in a medium bowl and cover with 2 inches of cold water
- 1 pound dried chickpeas, sorted and rinsed
- 1 teaspoon whole cumin seed
- 1 teaspoon whole coriander seed
- 2 cloves garlic, coarsely chopped
- 4 small scallions, trimmed and finely chopped
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon aluminum-free baking powder
- 1/2 teaspoon cayenne pepper
- 2 tablespoons chopped fresh parsley leaves
- 2 quarts peanut oil
- Pita bread, warmed, for serving
Red Velvet Cupcakes
By norsegal8
Directions Preheat the oven to 350 degrees F
- 2 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder, such as Pernigotti
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup buttermilk, shaken
- 1 tablespoon liquid red food coloring
- 1 teaspoon white vinegar
- 1 teaspoon pure vanilla extract
- 1/4 pound (1 stick) unsalted butter, at room temperature
- 1 1/2 cups sugar
- 2 extra-large eggs, at room temperature
- Red Velvet Frosting, recipe follows
- 8 ounces cream cheese, at room temperature
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 1/2 teaspoon pure vanilla extract
- 3 1/2 cups sifted confectioners' sugar (3/4 pound)