Norsegal8's profile page
Recipes
Red Velvet cupcakes with Cream Cheese Frosting
By norsegal8
For the cupcakes: Preheat the oven to 350° F
- For the cupcakes:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons red food coloring
- 1 teaspoon white distilled vinegar
- 1 teaspoon vanilla extract
- For the Cream Cheese Frosting:
- 1 pound cream cheese, softened
- 2 sticks butter, softened
- 1 teaspoon vanilla extract
- 4 cups sifted confectioners' sugar
- Chopped pecans and fresh raspberries or strawberries, for garnish
Chocolate Truffles - ATK
By norsegal8
In step 3, letting the chocolate to rest on the counter for 2 hours allows it to “cure”, and contributes to its...
- Ganache
- 2 cups (12 ounces) bittersweet chocolate, roughly chopped
- 1/2 cup heavy cream
- 2 tablespoons light corn syrup
- 1/2 teaspoon vanilla extract
- Pinch salt
- 1 1/2 tablespoons unsalted butter, cut into 8 pieces and softened
- Coating
- 1 cup (3 ounces) Dutch-processed cocoa
- 1/4 cup (1 ounce) confectioners' sugar
Sweet Potato Pie
By norsegal8
For prebaking the pie shell, we prefer metal or ceramic pie weights because of their heft and ability to conduct he...
- Pie Dough
- 1 1/4 cups unbleached all-purpose flour
- 1/2 teaspoon table salt
- 1 tablespoon granulated sugar
- 4 tablespoons unsalted butter, chilled, cut into 1/4-inch pieces
- 3 tablespoons vegetable shortening, chilled
- 4 - 5 tablespoons ice water
- Sweet Potato Filling
- 2 pounds sweet potatoes (about 5 small to medium)
- 2 tablespoons unsalted butter, softened
- 3 large eggs
- 2 egg yolks
- 1 cup granulated sugar
- 1/2 teaspoon fresh ground nutmeg
- 1/4 teaspoon table salt
- 2 - 3 tablespoons bourbon
- 1 tablespoon molasses (optional)
- 1 teaspoon vanilla extract
- 2/3 cup whole milk
- 1/4 cup packed dark brown sugar
Eggplant Involtini
By norsegal8
Select shorter, wider eggplants for this recipe
- 2 large eggplants (1 1/2 pounds each), peeled
- 6 tablespoons vegetable oil
- Kosher salt and pepper
- 2 garlic cloves, minced
- 1/4 teaspoon dried oregano
- Pinch red pepper flakes
- 1 (28-ounce) can whole peeled tomatoes, drained with juice reserved, chopped coarse
- 1 slice hearty white sandwich bread, torn into 1-inch pieces
- 8 ounces (1 cup) whole-milk ricotta cheese
- 1 1/2 ounces grated Pecorino Romano cheese (3/4 cup)
- 1/4 cup plus 1 tablespoon chopped fresh basil
- 1 tablespoon lemon juice
Classic Carrot Cake - Taste of Home
By norsegal8
Directions Drain pineapple, reserving 2 tablespoons juice (discard remaining juice or save for another use)
- FROSTING:
- 1 can (8 ounces) unsweetened crushed pineapple
- 2 cups shredded carrots
- 4 eggs
- 1 cup sugar
- 1 cup packed brown sugar
- 1 cup canola oil
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 3/4 cup chopped walnuts
- 2 packages (8 ounces each) cream cheese, softened
- 1/4 cup butter, softened
- 2 teaspoons vanilla extract
- 1-1/2 cups confectioners' sugar
HOMEMADE PEPPERMINT PATTIES
By norsegal8
Peppermint Patties made from scratch with a handful of ingredients! Easily combine butter, sugar & peppermint then
- 1/4 cup softened butter
- 1/3 cup light corn syrup
- 1-2 tsp peppermint extract*
- 3 cups powdered sugar
- 2 cups dark dipping chocolate**
- chocolate jimmies, if desired
Opera Cake - Mary Berry
By norsegal8
Directions For the kirsch syrup, tip the sugar into a small pan
- For the kirsch syrup
- For the kirsch syrup
- For the kirsch syrup
- 100 100g 1/2fl (3 1/2fl oz caster sugar
- 100 100g 1/2fl (3 1/2fl oz caster sugar
- 100 100g 1/2fl (3 1/2fl oz caster sugar
- 3 3 3 tbsp kirsch
- 3 3 3 tbsp kirsch
- 3 3 3 tbsp kirsch
- For the joconde sponge
- For the joconde sponge
- For the joconde sponge
- 3 3 3 free-range eggs whites
- 3 3 3 free-range eggs whites
- 3 3 3 free-range eggs whites
- 15 15g 15g (1/2oz) caster sugar
- 15 15g 15g (1/2oz) caster sugar
- 15 15g 15g (1/2oz) caster sugar
- 100 100g 1/2oz) (3 1/2oz) ground almonds
- 100 100g 1/2oz) (3 1/2oz) ground almonds
- 100 100g 1/2oz) (3 1/2oz) ground almonds
- 100 100g 1/2oz) (3 1/2oz) icing sugar
- 100 100g 1/2oz) (3 1/2oz) icing sugar
- 100 100g 1/2oz) (3 1/2oz) icing sugar
- 3 3 3 free-range eggs
- 3 3 3 free-range eggs
- 3 3 3 free-range eggs
- 30 30g 30g (1oz) plain four, sifted
- 30 30g 30g (1oz) plain four, sifted
- 30 30g 30g (1oz) plain four, sifted
- 30 30g 30g (1oz) unsalted butter, melted
- 30 30g 30g (1oz) unsalted butter, melted
- 30 30g 30g (1oz) unsalted butter, melted
- For the chocolate ganache
- For the chocolate ganache
- For the chocolate ganache
- 100 100ml 1/2fl (3 1/2fl oz) double cream
- 100 100ml 1/2fl (3 1/2fl oz) double cream
- 100 100ml 1/2fl (3 1/2fl oz) double cream
- 100 100ml 1/2fl 36 1/2fl oz) dark chocolate, 36 per cent cocoa solids, broken into small pieces
- 100 100ml 1/2fl 36 1/2fl oz) dark chocolate, 36 per cent cocoa solids, broken into small pieces
- 100 100ml 1/2fl 36 1/2fl oz) dark chocolate, 36 per cent cocoa solids, broken into small pieces
- For the crème au beurre
- For the crème au beurre
- For the crème au beurre
- 3 3 3 free-range egg yolks
- 3 3 3 free-range egg yolks
- 3 3 3 free-range egg yolks
- 75 75g 1/2oz) (2 1/2oz) caster sugar
- 75 75g 1/2oz) (2 1/2oz) caster sugar
- 75 75g 1/2oz) (2 1/2oz) caster sugar
- 225 225g 225g (8oz) unsalted butter, cubed and softened
- 225 225g 225g (8oz) unsalted butter, cubed and softened
- 225 225g 225g (8oz) unsalted butter, cubed and softened
- 2 2 2 tsp vanilla paste
- 2 2 2 tsp vanilla paste
- 2 2 2 tsp vanilla paste
- To decorate
- To decorate
- To decorate
- 40 40 40 small raspberries
- 40 40 40 small raspberries
- 40 40 40 small raspberries
- 200 200g 200g (7oz) seedless raspberry jam, sieved
- 200 200g 200g (7oz) seedless raspberry jam, sieved
- 200 200g 200g (7oz) seedless raspberry jam, sieved
Eggnog Cheesecake
By norsegal8
1. Preheat oven to 300°. Pour graham cracker crumbs into a 6 1/2-in
- 1 1/4 cups graham cracker crumbs
- 3 tablespoons butter, melted
- 3 pkgs. (8 oz. each) cream cheese, at room temperature
- 1 cup sugar, divided
- 4 large eggs, at room temperature
- 2 tablespoons all-purpose flour
- 1/3 cup brandy
- 2 teaspoons freshly grated nutmeg, divided
- 1 cup whipping cream
Old-Fashioned Stuffed Turkey
By norsegal8
Table salt is not recommended for this recipe because it is too fine
- Turkey
- 1 turkey (12 to 15 pounds), giblets and neck reserved for gravy, if making (see note)
- 3 tablespoons plus 2 teaspoons kosher salt (see note)
- 2 teaspoons baking powder
- 12 ounces salt pork, cut into 1/4-inch-thick slices and rinsed (see note
- Stuffing
- 1 1/2 pounds white sandwich bread (about 15 slices), cut into 1/2-inch cubes (about 12 cups)
- 4 tablespoons unsalted butter, plus extra for baking dish
- 1 medium onion, chopped fine (about 1 cup)
- 2 celery ribs, chopped fine (about 1 cup)
- Kosher salt and ground black pepper
- 2 tablespoons minced fresh thyme leaves
- 1 tablespoon minced fresh marjoram leaves
- 1 tablespoon minced fresh sage leaves
- 1 1/2 cups low-sodium chicken broth
- 1 36-inch square cheesecloth, folded in quarters
- 2 large eggs
Basic Tart Dough - Williams-Sonoma
By norsegal8
In a small bowl, stir together the egg yolk, water and vanilla; set aside
- 1 egg yolk
- 2 Tbs. very cold water
- 1 tsp. vanilla extract
- 1 1⁄4 cups unbleached all-purpose flour
- 1⁄3 cup sugar
- 1⁄4 tsp. salt
- 8 Tbs. (1 stick) cold unsalted butter, cut into
- 1⁄4-inch cubes