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Recipes
Wacky Cupcakes for Halloween
By Whisk
This was the first cake I learned how to make when I was a kid, and one probably many of you did too: Wacky Cake
- CAKE:
- 1 1/2 cups flour
- 1 cup sugar
- 3 tablespoons cocoa
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 5 tablespoons vegetable oil
- 1 tablespoon vinegar
- 1 teaspoon vanilla
- 1 cup water
- FROSTING:
- 4 tablespoons semi-sweet chocolate chips
- 4 tablespoons white chocolate chips
Consommé Madrilène (Chilled Consommé with Red Peppers and Tomatoes)
By Whisk
Consommé Madrilène is a crystal-clear soup that is pure and clean-tasting, typically flavored with tomato, and se...
- 10 cups chicken stock
- Salt
- 12 ounces ground beef, lean
- 1 leek (green part only), chopped fine
- 1/2 stalk celery, chopped fine
- 2 carrots, chopped fine
- 3 medium tomatoes, chopped
- 2 tablespoons fine-chopped fresh herbs (parsley, chervil, and tarragon)
- 1 teaspoon fresh thyme leaves or 1/4 teaspoon dried
- 1/2 bay leaf
- 2 egg whites
- 30 peppercorns, crushed
- 8 ounces red bell pepper, diced fine
- 1 small tomato, peeled, seeded, and diced
- Chervil or parsley leaves for garnish
Passion Fruit and Orange Fluffy Sponge Cupcake with Marshmallow Vanilla Frosting
By Whisk
Most people's favorite cake flavor is chocolate, but I love vanilla
- For the Orange Shells:
- 12 orange shells (I used clementines)
- For the Cupcakes:
- 3 egg whites (about 6 tablespoon)
- 1/4 teaspoon cream of tartar (optional, but it will help stabilize the egg whites when beaten)
- 3/4 cup flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3 egg yolks (about 1/4 cup)
- 3/4 cup sugar
- 2 1/2 tablespoon cold water
- 1 teaspoon vanilla
- 1 teaspoon passion fruit, scooped (straining the seeds is optional)
- 1 teaspoon freshly squeezed orange juice
- For the Frosting:
- 1 cup sugar
- 1/2 cup water
- 4 large egg whites, at room temperature
- 2 teaspoons vanilla
- 2 teaspoons passion fruit, scooped (straining the seeds is optional)
- 2 teaspoons freshly squeezed orange juice
Pumpkin Chai Tart
By Whisk
For this pumpkin pie, I wanted to add a couple of my favorite flavors: chai tea and coconut
- Crust:
- 1 1/4 cups flour
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 3 tablespoons whole milk
- 1 egg yolk
- 7 ounces unsalted butter, softened and cut into pieces
- Filling:
- 15 ounces pure pumpkin
- 1 1/4 cup heavy cream
- 1/8 cup coconut milk
- 1 cinnamon stick
- 5 whole cloves
- 1 -inch piece fresh ginger, grated
- 1 chai teabag
- 3/4 cup maple sugar (or 1 tablespoon maple syrup plus 11 tablespoons sugar)
- 1/4 teaspoon salt
- 3 eggs
Sugar Pie baked in jar
By Whisk
Here is my recipe for Sugar Pie, the Canadian version
- Pastry:
- 1 1/2 cups flour
- 1/2 cup icing sugar
- 1/4 teaspoon salt
- 1 stick plus 1 tablespoon butter
- 1 egg yolk
- Drops of water
- Filling:
- 1 cup brown sugar
- 3 tablespoons flour
- 2/3 cup (160 mL) evaporated skim milk
- 1/3 cup heavy cream
- 1/2 teaspoon vanilla
- pinch of cinnamon
- pinch of nutmeg
- 1 tablespoon Dulce de Leche
- 1/2 teaspoon maple syrup
Brownie Pops
By Whisk
I’ve made these brownies over and over, and they have the qualities I love in a brownie: cakey, chocolate-y, neve...
- Brownie:
- 1/2 cup (1 stick) butter, melted
- 1 cup sugar
- 1 teaspoon vanilla
- 2 eggs
- 1/2 cup flour
- 1/3 cup cocoa
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- Nuts (optional)
- Brownie Frosting:
- 3 tablespoons butter
- 3 tablespoons cocoa
- 1 tablespoon light corn syrup or honey
- 1/2 teaspoon vanilla
- 1 cup powdered sugar
- 1-2 tablespoons milk
Lemon Bars
By Whisk
This bar is like a lemon meringue pie with a shortbread crust and no meringue
- Crust:
- 1 stick unsalted butter, at room temperature
- 1/4 cup sugar
- 1 cup all-purpose flour
- small pinch of kosher salt
- Filling:
- 3 large eggs, at room temperature
- 1 1/2 cups sugar
- 1 tablespoon lemon zest
- 1/2 cup fresh lemon juice
- 1/2 cup all-purpose flour
- icing sugar, for dusting
Cinnamon Buns with Chocolate and Dulce de Leche
By Whisk
My mom's (and my aunt's) cinnamon buns are still one of my favorite treats
- Dough:
- 1 cup warm water
- 2 teaspoons sugar
- 2 packages or 2 tablespoons yeast
- 3 cups warm water
- 1 cup warm milk
- 6 tablespoons butter, melted
- 6 tablespoons sugar
- 4 teaspoons salt
- 1 egg, slightly beaten (optional)
- 16 cups flour, plus more if needed
- Filling:
- 3 tablespoons unsalted butter, at room temperature
- 3 tablespoons Dulce de Leche
- 3 tablespoons milk chocolate, melted
- 1/4 cup sugar
- 3 tablespoons light brown sugar, packed
- 1 tablespoon ground cinnamon
- Topping:
- 1 cup light brown sugar, packed
- 1 stick unsalted butter, at room temperature
- 1/4 cup honey
- 1 1/2 cups pecans, chopped
Pecan Coconut Pavlova with Lemon Cream
By Whisk
Citrus. Crunch. Coconut. Pecans
- Pavlova:
- 1 1/2 cups sweetened flaked coconut, toasted
- 6 large egg whites
- 1 1/2 teaspoons cornstarch
- 1 teaspoon vinegar
- 1/2 teaspoon vanilla
- 1/4 teaspoon salt
- 1 1/2 cups sugar
- 1/4 cup boiling water
- 4 1/2 ounces (3/4 cup) hazelnuts, browned and ground
- Lemon Cream:
- 2 large eggs
- 2 large egg yolks
- 6 tablespoons unsalted butter
- 1 cup sugar
- 6 tablespoons fresh lemon juice
- 2 teaspoons lemon zest
- Pinch of salt
- 1 cup whipping cream
- 3 tablespoons icing sugar
- 1 teaspoon vanilla
The Most Extraordinary Fresh Limeade
By Whisk
This is the most extraordinary fresh limeade you'll taste
- 2 cups water
- 1 cup sugar
- 1 cup lime juice (or lemon juice), freshly squeezed
- zest from 1 lime (optional)