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Recipes
Dark Chocolate-Raspberry Layer Cake
By courtneyepowell
Preheat oven to 350 degrees F
- Unsweetened cocoa, for dusting
- 9 ounce(s) bittersweet chocolate (60 percent to 70 percent cacao), chopped
- 3 ounce(s) unsweetened chocolate, chopped
- 1 tablespoon(s) vanilla extract
- 1/4 teaspoon(s) salt
- 1 1/2 cup(s) granulated sugar
- 1 cup(s) (2 3/4 sticks) butter or margarine
- 6 tablespoon(s) butter or margarine
- 8 large eggs, separated
- 1/2 cup(s) all-purpose flour
- 1 pint(s) raspberries
- 12 ounce(s) cream cheese, softened
- 1 1/2 cup(s) confectioners' sugar
Stuffed Acorn Squash
By courtneyepowell
Preheat oven to 400 F
- 2 medium acorn squash
- 1 tsp extra-virgin olive oil
- Kosher salt and fine ground black pepper, to taste
- 1 fresh spicy chicken or turkey sausage, casings removed, crumbled
- 1 cup yellow onion, diced small
- 1 cup celery, diced small (save inner leaves for garnish)
- 1 tbsp garlic, minced
- 1 cup fresh spinach, washed and stemmed
- 8 oz low-fat sour cream
- 1/4 cup Parmigiano Reggiano, grated
Key Lime Mini Cupcakes
By courtneyepowell
Nutrition Facts Amount Per Serving Calories 122 Protein(gm)1 Carbohydrate(gm)17 Fat, total(gm)6 Cholesterol(mg)24
- Cupcakes
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 6 tablespoons (3/4 stick) unsalted butter, softened
- 1/2 cup plus 2 tablespoons granulated sugar
- 1 large egg
- 1/4 cup Key lime or traditional lime juice
- Frosting
- 1 1/2 cups confectioners' sugar
- 6 tablespoons unsalted butter, softened
- 1 tablespoon Key lime juice
Black Bean Fudge Cakes
By courtneyepowell
Preheat oven to 350°F
- Olive oil cooking spray
- 1 oz dark organic chocolate (70% cocoa or greater)
- 1 1/2 cups soft-cooked black beans, rinsed and drained
- 2 eggs
- 1 egg white
- 2 tbsp olive oil
- 1/4 heaped cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp pure vanilla extract
- 1/4 cup unsweetened applesauce
- 1/2 cup raw organic honey
- 1/4 to 1/2 cup unsalted walnuts, chopped
Vanilla Ruffle Cake
By courtneyepowell
Allow butter and eggs to stand at room temperature for 30 minutes
- 3/4 3/4
- cup (1-1/2 sticks) butter
- 3 3
- eggs
- 2 1/2 2 1/2
- cups all-purpose flour
- 2 1/2 2 1/2
- teaspoons baking powder
- 1/2 1/2
- teaspoon salt
- 1 3/4 1 3/4
- cups sugar
- 1 1/2 1 1/2
- teaspoons vanilla
- 1 1/4 1 1/4
- cups milk
- 2 2
- recipes Almost-Homemade Vanilla Buttercream
- Red food coloring
Minty Mohito
By courtneyepowell
Muddle mint leaves with lime juice
- 4 mint leaves
- 1/2 oz lime juice
- 1/2 oz agave nectar
- 1 1/4 oz rum
- Club soda
Frozen White Sangria
By courtneyepowell
Mix all ingredients in a blender until smooth
- 1/2 peach, chopped and frozen
- 1/2 plum, chopped and frozen
- 3 strawberries, chopped and frozen
- 1 T frozen orange juice concentrate
- 3 T superfine sugar
- 1/2 cup dry white wine
- 2 T brandy
- 1 1/2 c small ice cubes
- Leftover fruit slices for garnish
Tomato and Mango Salad with Chiles and Tomato Essence
By courtneyepowell
Peel mango and cut flesh from pit; discard pit
- 1 cold small ripe mango, preferably Champagne (about 1 pound)
- 1 chilled Kirby or Persian cucumber (about 5 ounces), cut into 1/4-inch-thick half-moons
- 1 pint cherry tomatoes, halved or quartered if large, or sliced larger tomatoes
- 1 red Thai or serrano chile, very thinly sliced on the bias
- 1 cup Thai or Italian basil leaves and buds, half roughly chopped
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- Coarse salt
- 1 1/3 cups cold Tomato Essence (see recipe on Key Ingredient)
Butternut Squash Bread Pudding
By courtneyepowell
1. Heat oven to 375. Oil a 2 1/2 to 3 quart baking dish
- 2 T olive oil
- 2 medium onions, chopped
- 1 1/2 lbs butternut squash (about half a medium squash) peeled, seeded and cut into 1/2 in pieces
- Kosher salt and pepper
- 2 T chopped fresh sage
- 6 large eggs
- 2 c whole milk
- 3/4 lb soft French/Italian bread, cut into 1-in pieces (~7 1/2 c)
- 1/2 lb Gruyere, grated (2 c)
Sauteed cabbage with bacon
By courtneyepowell
Cook bacon in a skillet; set aside
- Bacon
- 1/2 head cabbage
- olive oil
- Red onion
- Spinach
- Balsamic vinegar