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Recipes
Outrageous chocolate cookies
By Patricia_Scarpin
Preheat oven to 175ºC/350ºF; line 2 large baking sheets with parchment or baking paper
- 224 g (8oz) semisweet chocolate, roughly chopped
- 4 tablespoons (56g) unsalted butter
- 2/3 cup (94g) all-purpose flour, spooned and leveled
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 3/4 cup (132g) packed light brown sugar
- 1 teaspoon vanilla extract
- 336 g (1 package/12oz) semisweet chocolate chunks
Lemon meringue cake
By Patricia_Scarpin
Preheat oven to 250ºF (120ºC)
- Meringue shell:
- 4 egg whites
- 3/4 cup (150g) sugar
- 2 teaspoons lemon juice
- Filling:
- 1 egg
- 1/4 cup (50g) sugar
- 3 1/2 tablespoons freshly squeezed lemon juice
- 1/2 tablespoon grated lemon zest
- 1 tablespoon cornstarch
- 1/3 cup (80ml) water
- 3/4 cups (180ml) whipping cream – it should be very cold
- 1 1/2 tablespoons sugar
- Garnish:
- 1/2 cup shaved white chocolate – use a vegetable peeler to get the curls
Dark and white chocolate chunk cookies
By Patricia_Scarpin
Preheat oven to 175ºC/350ºF
- 2 2/3 cups bittersweet or semisweet chocolate chunks, divided
- 1/4 cup (1/2 stick/57g) unsalted butter, room temperature
- 2 large eggs
- 1/2 cup (88g) packed golden brown sugar
- 2 teaspoons vanilla extract
- 3/4 cup (105g) self-rising flour
- 3 1/2 oz (98g) high-quality white chocolate, very coarsely chopped – there was some left
Fluffy candy
By Patricia_Scarpin
In a very large bowl, place the chocolate powder, powdered milk, sweetened condensed milk and milk and mix well –...
- 200 g instant chocolate powder*
- 400 g whole powdered milk
- 1 can (395g) sweetened condensed milk
- 1/2 cup (120ml) whole milk, room temperature
- granulated sugar, for dusting**
Cheese salad with hummus dressing and pitta crisps
By Patricia_Scarpin
Preheat the oven to 180ºC/350ºF
- 2 whole meal pitta breads
- 2 tomatoes, cut into chunks – I used cherry tomatoes
- 1/2 cucumber, cut into chunks
- extra virgin olive oil
- juice of 1 lime, divided
- 250 g queijo coalho or halloumi, cut into chunks
- dried oregano
- 2 tablespoons hummus (store-bought or homemade; recipe here)
- 75 ml natural yogurt
- salt and freshly ground black pepper
Chocolate discs with orange cream and marinated oranges
By Patricia_Scarpin
Melt chocolate over low heat in a double-boiler, stirring occasionally
- Discs:
- 200 g (7oz) bittersweet chocolate – I used 50% cocoa solids
- Orange cream:
- 1 cup (200g) granulated sugar
- 1/2 cup (113g) unsalted butter, room temperature
- 2 tablespoons grated orange zest
- 1/4 cup (60ml) orange juice
- 2 large eggs, well beaten
- 1 1/2 cups (360ml) whipping cream
- Marinated oranges:
- 2 navel oranges, peeled and pith removed
- 1/4 cup (60ml) orange juice
- 1 tablespoon caster sugar – I used vanilla caster sugar
- icing sugar, for dusting
- zest strips, for decorating
Blueberry macarons
By Patricia_Scarpin
Start by making the macarons: grab two large pieces of baking paper and, using a cookie cutter, trace 4cm-circles, ...
- White chocolate blueberry ganache:
- 50 g ground almonds
- 140 g icing sugar
- 2 large egg whites
- 1 tablespoon caster sugar
- violet food coloring paste
- 3/4 cup chopped white chocolate
- 1/4 cup cream
- 1 tablespoon blueberry jam
Crème caramel in tea cups
By Patricia_Scarpin
Preheat the oven to 150ºC/300ºF
- Custard:
- 2/3 cup caster sugar
- 1/3 cup water
- 2/3 cup milk
- 3/4 cup heavy cream
- 2 eggs
- 4 egg yolks
- 1/3 cup caster sugar
- 1 vanilla bean*
Crepes filled with corn and nutmeg
By Patricia_Scarpin
Start by making the crepes: Place the milk, water, eggs, salt and flour in a blender or food processor and blend un...
- Crepes:
- 1 cup (240ml) milk
- 1/2 cup (120ml) water
- 2 eggs
- 1 1/2 cups (210g) all purpose flour
- pinch of salt
- butter, oil or cooking spray, to coat the pan
- Filling:
- 1 onion, finely chopped
- 2 tablespoons unsalted butter
- 2 cups frozen, cooked corn kernels, thawed – I used canned corn kernels, drained
- 1/4 cup (35g) all purpose flour
- 2 cups (480ml) milk
- salt
- freshly ground fresh pepper
- pinch of ground nutmeg
- chives, to fasten the crepes – dip them quickly in hot water before using, so they will be more flexible
Dark chocolate oatmeal cookies
By Patricia_Scarpin
Preheat oven to 180ºC/350ºF; line two large baking sheets with baking paper
- 1 1/2 cups (210g) all purpose flour
- 1/2 cup (45g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (226g/2 sticks) unsalted butter, room temperature
- 1 cup (200g) sugar
- 1 teaspoon vanilla extract
- 4 tablespoons thin rolled oats
- 1 cup semisweet chocolate chips or chunks