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Recipes

Acorn Squah Muffins

Acorn Squah Muffins

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1. Preheat oven to 350°F

  • Ingredients:
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 egg
  • 2/3 cup granulated sugar
  • 2 tablespoons light brown sugar
  • 1/4 cup coconut oil (can sub with vegetable oil)
  • 1 1/4 cup peeled and finely grated acorn squash
  • 1 small overripe banana, mashed
  • 2-3 1/2 tablespoons milk (depending on batter consistency)
  • 1/2 teaspoon vanilla extract
  • streusel topping:
  • 2 tablespoons cold butter, cut into small cubes
  • 1/3 cup granulated sugar
  • 1/4 cup all purpose flour
0/5 (0 Votes)

Whole Wheat Sesame Bagel

Whole Wheat Sesame Bagel

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1.Start by place water, yeast, and sugar in the bowl of stand mixer

  • 1 cup warm water
  • 2 teaspoon yeast
  • 1 tablespoon sugar
  • 3/4 teaspoon salt
  • 2 teaspoon vegetable oil
  • 1 cup unbleached all purpose flour
  • 1 cup whole wheat flour
  • Toppings: sesame, poppy, or flax seeds
  • 1 tablespoon brown sugar
4/5 (1 Votes)

Creamed Corn Cornbread

Creamed Corn Cornbread

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Directions Preheat oven to 425 degrees

  • 2 cups yellow cornmeal
  • 1 teaspoon kosher salt
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • 2 eggs
  • 1 cup creamed corn
  • 2 tablespoons canola oil
0/5 (0 Votes)

Ultimate Chocolate Cupcake

Ultimate Chocolate Cupcake

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1. Preheat oven to 350 degrees F

  • 3 ounces bittersweet chocolate, finely chopped
  • 1/3 cup Dutch-processed cocoa powder
  • 3/4 cup hot coffee
  • 3/4 cup bread flour
  • 3/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 6 tablespoons vegetable oil
  • 2 eggs
  • 2 teaspoons white vinegar
  • 1 teaspoon vanilla extract
4/5 (1 Votes)

Pumpkin Swirl Brownies

Pumpkin Swirl Brownies

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1. Preheat oven to 350 degrees

  • 8 tablespoons (1 stick) unsalted butter, plus more for pan
  • 6 ounces bittersweet chocolate, chopped
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1 1/2 to 3/4 cups sugar (the original recipe calls for the larger amount; I think it could be dialed down a bit)
  • 4 large eggs
  • 1 tablespoon pure vanilla extract
  • 1 1/4 cups solid-pack pumpkin
  • 1/4 cup vegetable oil
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup chopped hazelnuts or other nuts (optional)
0/5 (0 Votes)

Copycat Near East Rice Pilaf

Copycat Near East Rice Pilaf

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Instructions Bring broth, water, and butter/olive oil to boil in a small pot

  • 1 cup low-sodium vegetable broth
  • 1 cup water
  • 1 Tbsp butter or olive oil
  • 1 cup long grain rice
  • 1/3 cup orzo pasta (found at Whole Foods or specialty grocery stores)
  • 1/8 tsp turmeric
  • 1/8 tsp garlic powder
  • 1/8 tsp black pepper
  • 1/4 tsp kosher salt (increase to 1/2 tsp if you prefer your dishes saltier)
0/5 (0 Votes)

Lemon Meringue Pie

Lemon Meringue Pie

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1. Preheat oven to 350 degrees F (175 degrees C)

  • 1 cup white sugar
  • 2 tablespoons all-purpose flour
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups water
  • 2 lemons, juiced and zested
  • 2 tablespoons butter
  • 4 egg yolks, beaten
  • 1 (9 inch) pie crust, baked
  • 4 egg whites
  • 6 tablespoons white sugar
0/5 (0 Votes)

Crock Pot Spinach and Artichoke Dip

Crock Pot Spinach and Artichoke Dip

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1. Combine cream cheese and half and half in a bowl until well blended

  • 2 (8 ounce) packages cream cheese, softened
  • 3/4 cup half-and-half
  • 1 tablespoon onion, finely chopped
  • 1 garlic clove, minced
  • 1 (10 ounce) bag frozen chopped spinach, thawed and drained
  • 1 (13 ounce) can quartered artichoke hearts, rinsed drained and chopped
  • 1/2 cup parmesan cheese, shredded
  • 2/3 cup monterey jack cheese, shredded
5/5 (1 Votes)

Cheddar Beer and Mustard Pull Apart Bread

Cheddar Beer and Mustard Pull Apart Bread

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Make dough: In a small saucepan, heat the 4 tablespoons butter and 1/4 cup of beer, just until the butter has melte...

  • Bread
  • 4 tablespoons (55 grams) unsalted butter
  • 1/4 cup plus 1/3 cup beer (140 ml), preferably dark but really, use whatever you like to drink
  • 2 1/2 cups (315 grams) all-purpose flour, divided
  • 1/3 cup (40 grams) rye flour (use additional a-p flour if you don’t have this)
  • 2 tablespoons (25 grams) granulated sugar
  • 2 1/4 teaspoons (1 envelope, 1/4 ounce or 7 grams) instant yeast
  • 1 teaspoon (6 grams) table salt
  • 2 large eggs, at room temperature
  • Filling
  • 3 tablespoon (42 grams) unsalted butter
  • 1 tablespoon (15 grams) Dijon or a mustard of your choice
  • 1 1/2 teaspoons (8 ml) Worcestershire sauce
  • Dash of hot sauce
  • 1 teaspoon (3 grams) mustard powder
  • 1 teaspoon (2 grams) paprika
  • 1/2 teaspoon (3 grams) table salt
  • Several grinds black pepper
  • 1 1/2 cups (170 grams) shredded cheddar
0/5 (0 Votes)

Winter Green and Squash Gratin

Winter Green and Squash Gratin

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Preheat the oven to 375F (convection) or 400F (normal)

  • 2 teaspoons unsalted butter, plus more for the gratin dish
  • 1 butternut squash + 2-3 acorn squash, (about 3 pounds total), cut in half lengthwise and seeded
  • 1 tablespoon olive oil
  • 1 small onion
  • 6 cloves garlic, minced
  • 1 large bunch of Swiss chard, cleaned, stems removed and chopped
  • salt and freshly ground black pepper
  • 1 /2 teaspoon freshly grated nutmeg
  • 1 tablespoon freshly chopped thyme
  • 1 cup milk
  • 1/2 cup heavy cream
  • 3 tablespoons regular or gluten free panko breadcrumbs
  • 2/3 cup freshly grated Parmesan
0/5 (0 Votes)