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Recipes
Garlic Whitefish
By tempestteapot
Jessie
- White fish fillets
- lemon juice
- garlic
- new potatoes
- butter
- french bread
Baked Eggs & Bacon in Potato Bowls
By tempestteapot
Lay the baked potato on its side, and use a knife to carefully cut off the top third of the potato
- 1 large baked potato (russett or sweet)
- 1 Tbsp. butter
- 2 eggs
- 2 strips bacon, cooked and diced
- 2 Tbsp. shredded cheese
- 1 Tbsp. fresh parsley, chopped
- salt and freshly ground black pepper
z Fake Febreeze
By tempestteapot
it's as good as the real thing
- 1/8 Cup of Your Favorite Fabric Softener
- 2 Tablespoons Baking Soda
- Hot Tap Water - To Fill the Bottle to the Top
Cinnamon Honey Butter
By tempestteapot
Whip the room temperature butter with whisk attachment for 30 seconds
- 1 stick unsalted butter, room temperature
- 1/4 c. powdered sugar
- 1/4 c. honey
- 1 tsp. ground cinnamon
Brownie-Bottom Coconut Chocolate Cream Cake
By tempestteapot
For the brownie layer: Preheat oven to 350
- Brownie:
- 1/2 cup butter (1 stick)
- 1 cup sugar
- 2 eggs
- 2 1/2 heaping T cocoa powder
- 1/2 t vanilla
- 1/2 cup plus 1 T flour
- Coconut Cream Filling:
- 1 1/2 cups half and half
- 1 1/2 cups coconut milk
- 2 eggs
- 3/4 cup sugar
- 1/4 plus 4 t cornstarch
- 1/4 t salt
- 3/4 cup flaked coconut
- 1/4 t coconut extract
- 1/4 t vanilla extract
- Chocolate Mousse:
- 1/4 cup butter, cut into pieces
- 2 eggs, separated and at room temperature
- 1/2 cup whipping cream
- 1/2 T vanilla extract
- 4 ounces bittersweet chocolate (I used Ghirardelli 60%)
- 1/2 cup sugar
- pinch of corn starch
- Whipped Cream:
- 3/4 cup whipping cream
- 1/4 cup powdered sugar
- 1/2 t vanilla
- toasted coconut for garnish
Grilled Mozzarella Sandwiches
By tempestteapot
Place the mozzarella on 4 slices of the bread
- 1 pound fresh buffalo mozzarella, cut into 4 equal pieces about 3-inches by 4-inches
- 8 1/2-inch thick firm white sandwich bread
- 2 large eggs
- 1/2 cup heavy cream
- 1 teaspoon fresh thyme, leaves
- 1 teaspoon coarse salt
- A grating of nutmeg
- 1/4 cup extra-virgin olive oil
- 2 tablespoons unsalted butter
Lemon Mascarpone Cream Cake
By tempestteapot
parchment for the pans Professional 3-inch high sided, 8" round pans
- 3 1/2 cups cake flour
- 2 cups sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, diced, at room temperature
- 1 cup whole milk, divided
- 4 large eggs
- 2 large egg whites (reserve the yolks for the curd)
- 2 teaspoons vanilla extract
- Lemon Curd
- adapted from Luscious Lemon Desserts
- 1/2 cup unsalted butter
- 1/2 cup lemon juice
- zest of one large lemon
- 3/4 cup granulated sugar
- 1 teaspoon cornstarch
- pinch of salt
- 6 large egg yolks
- Lemon Mascarpone Cream Frosting
- adapted from The Art and Soul of Baking
- yields enough to frost a 4 layer cake or generously frost a 2 layer cake
- 1 pound mascarpone cheese
- 5 ounces (2/3c) lemon curd
- 20 ounces (2 1/2c) heavy cream
- 3 ounces (7Tb) sugar
homemade almond joy | sophistimom
By tempestteapot
1. Mix the coconut with the condensed milk and the vanilla in the food processor (for best results), or by hand
- 3/4 cup dried flaked coconut (unsweetened, if you can find it. If not, use the regular shredded coconut. I used the regular shredded in the picture—that’s why it’s so white.)
- 3-4 tablespoons sweetened condensed milk
- 1/4 teaspoon pure vanilla extract
- 1 bag of milk chocolate chips (Ghiardelli or Guittard brands)
- 1/4 cup toasted almonds
Soft buttery buns
By tempestteapot
1. Pour the hot water into a glass
- bread flour
- salt
- sugar
- dry yeast
- hot water(30 degrees)
- egg
- butter
- 200 g
- 1/2 teaspoon
- 20 g
- 4 g
- 100 g
- 20 g
- 20 g
Lemon Souffle Pancakes
By tempestteapot
1. Mix egg yolks, milk, vanilla essence, lemon juice and lemon zest together in a bowl
- 3/4 cup Buttermilk (I used normal milk)
- 2 Egg yolks
- 3 tsp Grated Lemon zest
- 2 tbsp Lemon Juice
- 1 tsp Vanilla Extract
- 25 g Butter (melted)
- 3/4 cup All purpose flour
- 1 tsp Baking powder
- 3 tbsp Castor sugar
- A pinch Salt
- 2 Egg whites