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Lavender Lemonade Sorbet
By jjadin
Put the sugar and water into a small saucepan with a lid
- 2 cups sugar
- 2 1/2 cups water
- 2 tbs ground dried food grade lavender
- 3/4 cup freshly squeezed lemon juice
Eggnog Panettone Bread Pudding
By jjadin
Preheat oven to 475 degrees F
- Optional accompaniments:
- 1 loaf panettone, available in Italian specialty stores, cut in half (enough for about 5 cups, diced)
- 3 whole eggs
- 3 egg yolks
- 3/4 cups sugar
- 2 cups half-and-half
- 1/4 cup rum
- 1 teaspoon vanilla extract
- 1/8 to 1/4 teaspoon freshly grated nutmeg
- Vegetable cooking spray
- Vanilla ice cream
- Whipped cream
Tomato and Rosemary Focaccia
By jjadin
So good
- 4 1/2 cups white bread flour
- 1 1/2 tsp salt
- 1 1/2 tsp active dry yeast
- 2 tbsp chopped fresh rosemary
- 6 tbsp EVOO
- 1 1/4 cups lukewarm water
- 6 oven dried or sundried tomato halves
- 1 tsp coarse sea salt
Lime Mousse Cake
By jjadin
For crust: Combine ground cookies and sugar in processor
- Crust
- 2 cups ground gingersnap cookies (about 38 cookies)
- 2 tablespoons sugar
- 5 tablespoons unsalted butter, melted
- Filling
- 6 tablespoons Key lime juice or fresh lime juice
- 1 envelope unflavored gelatin
- 2 1/2 cups chilled whipping cream
- 9 ounces good-quality white chocolate (such as Lindt or Baker's), chopped
- 3 8-ounce packages cream cheese, room temperature
- 1 cup sugar
- 1 1/2 tablespoons grated lime peel
Green Beans, Toasted Pecans, and Blue Cheese
By jjadin
In a large bowl whisk together mustard, vinegar, shallot, and 1/2 tablespoon oil to make dressing
- 1/4 teaspoon Dijon mustard
- 1 teaspoon cider vinegar
- 2 teaspoons finely chopped shallot
- 1 tablespoon olive oil
- 1/2 cup pecans
- 3/4 pound green beans
- 1 1/2 ounces blue cheese such as Maytag
Chocolate Blackout Cake
By jjadin
Haven't made yet
- Total Time:
- Chocolate Blackout Cake
- By DrGaellon
- Added September 29, 2008 | Recipe #327729
- Categories: Cakes Dessert Chocolate
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- Ratings & Reviews(7)
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- Prep Time:
- Cook Time:
- 5 hrs 5 mins
- 4 hrs 15 mins
- 50 mins
- DrGaellon's Note:
- From "Cook's Country by America's Test Kitchen," episode 101 "Forgotten Cakes." This is their version of the original Blackout Cake, ma ...
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- Ingredients:
- Servings:
- 12 12
- Units: US | Metric
- 1 1/4 cups sugar
- 1/4 cup cornstarch
- 1/2 teaspoon table salt
- 2 cups half-and-half
- 1 cup whole milk
- 6 ounces unsweetened chocolate, chopped
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 8 tablespoons unsalted butter
- 3/4 cup Dutch-processed cocoa powder
- 1 cup brewed coffee, at room temperature
- 1 cup buttermilk
- 1 cup white sugar
- 1 cup light brown sugar, packed
- 2 eggs
- 1 teaspoon vanilla extract
Chocolate Cherry Cake Squares
By jjadin
Make a day or two in advance
- 3 cups fresh or frozen (not thawed) pitted sour cherries (1 lb)
- 2/3 cup granulated sugar
- 1 teaspoon almond extract
- 1 cup boiling-hot water
- 3/4 cup unsweetened cocoa powder (not Dutch-process)
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 2 sticks (1 cup) unsalted butter, softened
- 1 1/4 cups packed dark brown sugar
- 4 large eggs
- 1 cup semisweet chocolate chips
- Garnish: confectioners sugar
After-Dinner Mint Cookies
By jjadin
In a large mixing bowl with an electric mixer on medium to medium high speed, beat butter for 30 seconds
- 3/4 cups butter, room temperature
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 egg
- 1/4 teaspoons mint extract
- Few drops green food coloring (optional)
- 2 1/4 cups all-purpose flour
- 1/2 cups chocolate sandwich cookies with white filling (Oreos), finely chopped or crushed
- 1/2 cups semi-sweet chocolate chips
- 1 teaspoon vegetable shortening
Frosted Sour Cream Chocolate Drops
By jjadin
Preheat oven to 350 degrees
- 1/2 cup butter, softened
- 1 cup packed brown sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg
- 1 teaspoon vanilla
- 2 ounces semi-sweet chocolate, melted and cooled
- 1 8oz. carton of reduced fat sour cream
- 2 1/4 cups all-purpose flour
- For Chocolate Butter Frosting
- 1/4 cup butter, softened
- 1/3 cup unsweetened cocoa powder
- 2 1/2 cups powdered sugar, divided
- 3 Tablespoons milk
- 1 teaspoon vanilla
Deviled Eggs with Lemon Zest, Chives and Capers
By jjadin
Place the eggs in a large saucepan and add cold water to cover by 1 to 1 1/2 inches
- 6 eggs
- 1 Tbs. Dijon mustard
- 1 Tbs. mayonnaise
- 1/2 tsp. salt
- 1/2 tsp. freshly ground pepper
- 2 Tbs. minced fresh chives
- 1 tsp. minced shallots
- 1 1/2 Tbs. capers, rinsed, drained, patted dry and coarsely chopped
- 2 tsp. grated lemon zest