Courtneyepowell's profile page
Recipes
Kettle Corn
By courtneyepowell
Begin to make stovetop popcorn
- 1/2 cup unpopped popcorn kernels
- 2 Tbsp. canola, vegetable, or coconut oil
- 1/4 cup granulated sugar
- 1 tsp. salt
Upside-Down Lemon Meringue Pie
By courtneyepowell
STEP 1 Crust: Preheat oven to 300 degrees with rack in center
- GET MORE
- Subscribe to Martha Stewart Living
- Sign Up for Our Newsletters
- INGREDIENTS
- CRUST
- Unsalted butter, softened, for pie plate
- 4 large egg whites, room temperature
- 1/4 teaspoon cream of tartar
- 1 cup sugar
- FILLING
- 8 large egg yolks, room temperature
- 1 cup sugar
- 1 tablespoon plus 1 teaspoon finely grated lemon zest (from 2 lemons)
- 1/4 cup plus 2 tablespoons fresh lemon juice (from 2 lemons)
- 1 cup heavy cream
- TOPPING
- 1 cup heavy cream
- 1 tablespoon sugar
- 1 lemon, for serving
Irresistible Peanut Butter Cookies
By courtneyepowell
Heat oven to 375. Combine peanut butter, shortening, brown sugar, milk and vanilla in a large bowl
- 3/4 c creamy peanut butter
- 1/2 stick (1/2 c) Crisco baking stick butter flavor shortening
- 1 1/4 c firmly packed brown sugar
- 3 T milk
- 1 T vanilla extract
- 1 large egg
- 1 3/4 all purpose flour
- 3/4 t baking soda
- 3/4 t salt
Berry and Rosemary Sorbet
By courtneyepowell
Place all ingredients in a blender; blend until smooth
- 1/2 cup frozen wild blueberries
- 1/2 cup orange juice
- 1/2 cup green tea ice cubes
- 1 tablespoon fresh rosemary leaves
- 2 tablespoons chia seeds
Fudgy Flourless Brownies
By courtneyepowell
1. Preheat oven to 325ºF
- 1/2 cup sliced almonds
- 1/2 cup unsweetened cocoa powder
- 1/2 cup sugar
- 1 ounce unsweetened chocolate, chopped
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup packed pitted Medjool dates
- 1/4 cup unsweetened almond milk
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon vanilla extract
- 2 large egg whites
- 2 tablespoons mini chocolate chips, optional
Orange-Rosemary Scones
By courtneyepowell
Preheat the oven to 375° and position 2 racks in the upper and lower thirds of the oven
- 2 cups unbleached all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- Pinch of salt
- 1 cup plain yogurt
- 1/4 cup fresh orange juice
- 4 tablespoons unsalted butter, melted
- 2 teaspoon finely grated orange zest
- 2 teaspoons minced rosemary
- 1/2 cup shelled roasted pistachios, coarsely chopped
- Fig chutney or jam and plain yogurt, for serving
French Macarons
By courtneyepowell
Step 1 Preheat oven to 350 degrees with rack in lower third
- Flavors and Fillings:
- 2/3 2/3 2/3 cup sliced blanched almonds (71 grams)
- 1 1 1 cup confectioners' sugar (117 grams)
- 2 2 2 large egg whites, room temperature
- 1/4 1/4 1/4 cup granulated sugar (53 grams)
- Filling
- Toasted Hazelnut and Chocolate
- Chocolate Mint
- Espresso
- Vanilla Bean
- 1/2 1 2/3 seeds from 1/2 vanilla bean and 1 drop copper gel paste food coloring. Filling: 2/3 c Swiss meringue buttercream (recipe at marthastewart.com/swiss-meringue-buttercream)
- Rose Raspberry
- 1/4 3 1/2 t rose water and 3 drops rose pink gel paste food coloring. Filling: 1/2 c raspberry jam (with seeds)
Squash Bake
By courtneyepowell
Preheat oven to 350 degrees
- 2 1/2 cups cooked, mashed butternut or acorn squash
- 1/4 cup plus 1/3 cup butter, softened and divided
- 2 beaten eggs
- 1/2 cup milk
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 1 cup brown sugar
- 1 cup chopped Texas pecans
- 1/3 cup flour
Soy-Glazed Brussels Sprouts
By courtneyepowell
Preheat oven to 400. Cut Brussels sprouts into thin slices
- 6 c thinly sliced Brussels sprouts
- 1 c thinly sliced onion
- 2 T soy sauce
- 2 T sesame oil
- 1 T balsamic vinegar
Honey Dijon Pecan-Crusted Pork Loin
By courtneyepowell
Mix garlic, mustard, honey and wine with a wire whisk until well combined
- 2 cloves garlic, minced
- 3/4 cup Dijon mustard
- 1/4 cup honey
- 1/4 cup dry white wine
- Salt and pepper to taste
- 4 cups crushed Texas pecans
- 6 to 8 pounds pork loin