Eliorakiah's profile page
Recipes
Poppy Cocktail
By eliorakiah
Combine all ingredients in a pitcher full of ice
- Ice cubes
- 1 part gin-based drink (recommended: Pimm's)
- 1 part pomegranate juice
- 1/2 part citrus vodka
- Splash lemon-lime soda
- Lemon wheel, for garnish
Smoky Sun Dried Tomato Dip
By eliorakiah
Finely chop 8 oil-packed sun-dried tomatoes, 1 chipotle pepper in adobo, and the cilantro
- oil-packed sun-dried tomatoes, finely chopped
- 1 chipotle pepper in adobo, finely chopped
- 1 tablespoon freshly chopped cilantro leaves
- 2 cups sour cream
- 1 teaspoon garlic, minced
- Salt
- Crudite platter and tortilla chips, for serving
Apple-Cinnamon Bread Pudding with Ginger Ale Sauce
By eliorakiah
In a bowl, whisk together eggs, milk, rum extract, salt, and brown sugar
- Sauce:
- 3 eggs, beaten
- 2 cups milk, cream, or combination
- 1 1/2 teaspoons rum extract
- 1/2 teaspoon salt
- 1/4 cup brown sugar
- 6 cups cinnamon bread, cubed (about 15 slices)
- 1 (20 1/2-ounce) can apple pie filling
- 1/2 cup raisins
- 2 packets apple cinnamon instant oatmeal (recommended: Quaker Oats)
- 1/2 cup ginger ale
- 1 package whipped topping mix (recommended: Dream Whip)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon rum extract
- 1/4 teaspoon salt
Candy Cane Bark
By eliorakiah
Prep: 25 minutes Chill: 30 minutes Nutrition Facts Calories 55, Total Fat (g) 3, Saturated Fat (g) 2, Choleste
- 6 ounces chopped chocolate-flavor candy coating
- 3 ounces chopped milk chocolate bar
- 6 ounces chopped vanilla-flavor candy coating
- 3 ounces chopped white chocolate baking squares
- 1/4 cup crushed pepperment candy canes
Hot Spiced Sangria
By eliorakiah
Combine all ingredients in a slow cooker
- Simple Syrup:
- 2 (750 milliliter) bottles Rioja (Spanish red wine)
- 1 cup brandy
- 1 bag frozen cherries
- 1 bag frozen peaches
- 1 orange, sliced
- 2 cinnamon sticks
- 1 cup simple syrup, recipe follows
- Orange peel, for garnish
- 1 cup sugar
- 1 cup water
- 1 orange, zested
Shaved Zucchini Salad with Parmesan and Pine Nuts
By eliorakiah
Peeling the zucchinis isn't difficult and they are so fun to eat this way! The flavors in this salad worked really...
- 1/3 cup extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 tsp dried crushed red pepper
- 2 lbs medium zucchini
- 1/2 cup coarsely chopped fresh basil
- 1/4 cup pine nuts, toasted
- parmesan cheese
peppermint white chocolate chip cookies
By eliorakiah
Preheat oven to 350 degrees
- 1/2 cup butter, softened
- 1/2 cup canola oil
- 1 cup white sugar
- 1 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 (12 ounce) bag white chocolate chips
- 1/2 - 1 cup crushed peppermint candies
- Andes Peppermint Crunch baking chips, for garnish (optional)
Crostini with Sun-Dried Tomatoes and Chickpeas
By eliorakiah
To Make the Crostini Preheat the oven to 375
- Crostini
- 1 baguette, cut into 24 diagonal slices 1/3 inch thick
- 2 tbsp extra-virgin olive oil
- Dip
- 1 large garlic clove
- 1 (15 1/2 oz) can chickpeas (garbanzo beans), drained and rinsed
- 3 tbsp fresh lemon juice
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 1/4 cup oil packed sun-dried tomatoes, drained and coarsely chopped
- 2 tbsp dried basil leaves
- 2 tbsp dried Italian parsley
- Lemon zest for garnish
White Bean Dip with Pita Chips
By eliorakiah
Preheat oven to 400. Cut each pita half into 8 wedges
- 4 pita breads, split horizontally in half
- 2 tbsp plus 1/3 cup olive oil
- 1 tsp dried oregano
- 1 1/2 tsp salt, plus more to taste
- 1 1/4 tsp freshly ground black pepper, plus more to taste
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1/4 cup (loosely packed) fresh flat-leaf parsley leaves
- 2 tbsp fresh lemon juice (from about 1/2 lemon)
- 1 garlic clove
White Chocolate Candy Cane Drops
By eliorakiah
Prep: 40 min. Bake: 8 min
- 8 ounces white chocolate baking squares with cocoa butter
- 1/2 cup butter, softened
- 1 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1 teaspoon vanilla
- 2-3/4 cups all-purpose flour
- 2/3 cup finely crushed chocolate-filled peppermint candy canes