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Recipes
Cream Puffs
By Coppermouse
The moisture in the eggs turns to steam and puffs the batter to try to release itself
- For the pate a choux pastry:
- 1 cup water
- 8 tablespoons (1 stick) unsalted butter
- 1/2 teaspoon salt
- 1 1/2 teaspoons granulated sugar
- 1 cup all-purpose flour
- 3 to 4 eggs, plus 1 egg for egg wash
- For the filling:
- 2 cups heavy cream
- 2 tablespoons sugar
- 1/4 teaspoon vanilla
Apple-Spice Muffins with Cream Cheese Frosting
By Coppermouse
Preheat the oven to 350 degrees F
- For the frosting:
- 1 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 4 tablespoons unsalted butter, at room temperature
- 3/4 cup sugar
- 1/2 teaspoon pure vanilla extract
- 1 large egg, at room temperature
- 1/3 cup buttermilk
- 1 1/2 cups coarsely chopped tart apple
- 4 ounces cream cheese, at room temperature
- 8 tablespoons unsalted butter, at room temperature
- 1 cup confectioners’ sugar
Holly Jolly Jelly Shots
By Coppermouse
Lightly coat a square dish with cooking spray, and then using a paper towel, wipe out the dish
- 1 3-ounce box cherry gelatin dessert
- 1 3-ounce box lime gelatin dessert
- 3 packets unflavored gelatin
- 1 14-ounce can sweetened condensed milk
- 1 1/2 cups vanilla vodka
- 36 dollops whipped cream (for garnish)
- 36 mint leaves (for garnish)
- 72 small red candies (or 36 if using just one for garnish)
Oven-Roasted Squash with Garlic & Parsley
By Coppermouse
Winter squash becomes tender and sweeter when roasted -- a delicious side for a holiday dinner
- 5 pounds winter squash (such as butternut, buttercup, kabocha or hubbard), peeled, seeded and cut into 1-inch chunks (see Tip)
- 2 tablespoons extra-virgin olive oil, divided
- 1 1/2 teaspoons salt
- 1/4 teaspoon freshly ground pepper, divided
- 3 cloves garlic, minced
- 2 tablespoons chopped Italian parsley
Seared Scallops with Crispy Leeks
By Coppermouse
reheat oven to 425°F. Cut leek in half lengthwise, then cut each piece in half crosswise
- 1 medium leek, white and light green parts only
- 2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
- 2 tablespoons all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder, divided
- 1/2 teaspoon salt, divided
- 1 teaspoon Italian seasoning
- 1/2 teaspoon freshly grated lemon zest
- 1/2 teaspoon freshly ground pepper
- 1 pound dry sea scallops, tough side muscle removed
Spicy Sweet Potato and Vegetable Hash
By Coppermouse
In a large, nonstick or cast iron skillet over medium-high heat, add 2 tablespoons olive oil
- 1 large leek, white and light green parts thinly sliced
- 1 teaspoon red pepper flakes
- 3 small sweet potatoes, or two large sweet potatoes, peeled and shredded
- 1 pound Brussels sprouts, trimmed and shredded
- 2 cups stemmed, chopped kale
- 5 eggs
- Extra virgin olive oil
- Kosher salt
- Freshly cracked black pepper
Nug Puffs
By Coppermouse
These were a staple for Christmas at our house
- 1/2 cup powdered sugar
- 1 cup butter, melted
- 2 cups flour
- 1 cup nut meats
- 1 teaspoon vanilla
- .
Rocky Road Brownies
By Coppermouse
Line the bottom and sides of an 8-inch-square baking pan with parchment paper or foil coated with cooking spray
- 1 cup less 1 tablespoon all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 4 1/2 tablespoons unsalted butter
- 1/2 cup plus 1 tablespoon unsweetened cocoa powder, preferably natural (see Note)
- 1 1/4 cups sugar
- 1 large egg
- 2 large egg whites
- 2 teaspoons vanilla extract
- 8 regular-size marshmallows
- 2/3 cup coarsely chopped walnuts or pecans
- 1/3 cup chopped bittersweet or semisweet chocolate or large chocolate chips
Spice-Rubbed Chicken Breasts with Easy Orange Barbecue Sauce
By Coppermouse
Tip: Rub the chicken breasts in the morning before work for a fuller flavor by dinnertime
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon light brown sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup barbecue sauce
- Juice of half an orange
- Four 6-ounce boneless skinless chicken breast halves
Parmesan Artichoke Dip
By Coppermouse
Preheat oven to 350. Soften cream cheese in a microwave-safe bowl until spreadable
- 16 ounces cream cheese
- 2 (14 ounce) cans quartered artichokes
- 1 cup mayonnaise
- 2 cups grated parmesan cheese
- 3 garlic cloves, minced
- 1 teaspoon salt