Efriend's profile page
Recipes
Red Velvet Cupcake
By efriend
Half recipe
- 200 g of All Purpose Flour
- 1 tbs of Cocoa Powder
- 160 g of caster Sugar
- 1 tsp of Baking Powder
- 1/2 tsp of Baking Soda
- 1/4 tsp of Salt
- 45 ml of Vegetable Oil
- 2 Eggs
- 125 ml of Buttermilk
- 25 ml Red Food Coloring
- 1 tsp of Vanilla Extract
Frangipane: Almond Cream
By efriend
Place all ingredients in a standing mixer and blend until well mixed
- 3 tablespoons butter (softened)
- 1/4 cup granulated sugar
- 1/2 cup ground almond meal
- 1 egg
- 3/4 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
Vinaigrette
By efriend
For dressing, in a small mixing bowl, measure and add balsamic vinegar, water, salt, black pepper and olive oil
- Vinaigrette
- 1/4 cup balsamic vinegar
- 1/4 cup water
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup olive oil
CREAMY MANGO CUPCAKES
By efriend
PUREE To make the puree, peel the mango and process it until you have a uniform juice
- Cupcake
- 110 g UNSALTED BUTTER
- 2/3 cup SUGAR
- 2 EGGS
- 2 EGG YOLKS
- 1 teaspoon VANILLA EXTRACT or VANILLA ESSENCE
- 1 1/2 cup ALL PURPOSE FLOUR
- 1 1/2 teaspoon BAKING POWDER
- 1/2 teaspoon SALT
- 1/4 cup WHOLE MILK
- Filling
- 3 EGG YOLKS
- 3 tablespoons SUGAR
- 1/4 cup or 65ml MANGO PUREE
- 1 tablespoon UNSALTED BUTTER
- Topping
- 1 cup FRESH CREAM
- 1 teaspoon UNFLAVORED GELATIN POWDER
- 4 teaspoons ICED WATER
- 3 tablespoons CONFECTIONER’S SUGAR
- MANGO PUREE to taste
- 1 ripe MANGO
COPY CAT CINNA*BON RECIPE! DELICIOUS CINNAMON ROLLS AT HOME!
By efriend
1. Combine 2 cups of the flour and yeast in a large mixing bowl
- DOUGH
- 1 cup milk
- 2 eggs , room temperature
- 1/3 cup butter , room temperature
- 4 - 4 1/4 cups bread flour (plus extra for rolling)
- 1/2 teaspoon salt
- 1/2 cup white sugar
- 1 package active dry yeast
- FILLING
- 1 cup brown sugar , packed
- 3 tablespoons ground cinnamon
- 1/3 cup butter , softened
- FROSTING
- 4 ounce cream cheese , softened
- 1/4 cup butter , softened
- 1 1/2 cups confectioners' sugar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- DOUGH
- 1 cup milk
- 2 2 2 eggs , room temperature
- 1/3 cup butter , room temperature
- 4 - 4 1/4 cups bread flour (plus extra for rolling)
- 1/2 teaspoon salt
- 1/2 cup white sugar
- 1 package active dry yeast
- FILLING
- 1 cup brown sugar , packed
- 3 tablespoons ground cinnamon
- 1/3 cup butter , softened
- FROSTING
- 4 ounce cream cheese , softened
- 1/4 cup butter , softened
- 1 1/2 cups confectioners' sugar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- DOUGH
- 1 cup milk
- 2 eggs , room temperature
- 1/3 cup butter , room temperature
- 4 - 4 1/4 cups bread flour (plus extra for rolling)
- 1/2 teaspoon salt
- 1/2 cup white sugar
- 1 package active dry yeast
- FILLING
- 1 cup brown sugar , packed
- 3 tablespoons ground cinnamon
- 1/3 cup butter , softened
- FROSTING
- 4 ounce cream cheese , softened
- 1/4 cup butter , softened
- 1 1/2 cups confectioners' sugar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
SOURDOUGH STARTER
By efriend
Whether it conjures up a crusty, flavorful loaf of bread or a bubbling crock of flour/water starter, sourdough is a...
- TO BEGIN YOUR STARTER
- 113 g whole rye (pumpernickel) or whole wheat flour
- 113 g cool water
- TO FEED YOUR STARTER
- 120 g King Arthur Unbleached All-Purpose Flour
- 113 g cool water (if your house is warm), or lukewarm water (if your house is cool)
The World’s Best Coconut Cream Pie Recipe Ever
By efriend
Whisk the yolks in a bowl, set aside
- Coconut Custard Filling:
- 4 egg yolks
- 1/3 c. plus 2 tsp cornstarch
- 3 cups of whole milk (1 can of coconut milk + enough milk to equal 3 cups)
- 3/4 c sugar, plus 1 TBL
- 1/2 tsp salt
- 2 tsp vanilla
- 2 TBL butter
- 1 c shredded coconut*
- 1 baked pie shell, 9 or 10″ (I use the Cook’s Illustrated Perfect Pie Crust recipe, the one with vodka.)
- Topping:
- 1/2 cup toasted coconut
- 1.5 cups whipping cream
- 1/3 c sugar
- 3/4 tsp unflavored gelatin (opt)
- I prefer unsweetened, finely ground coconut, but if all you have is sweetened flaked, cut the sugar to a 1/2 cup. I like to process the coconut in a food processor so that it’s fine instead of stringy.
Basic Quiche Recipe
By efriend
Roll the dough out to a thickness of 1/8 inch on a floured surface
- 12 oz. tart dough (see link above)
- 3 large eggs
- 1 3/4 cups half and half
- 1 cup grated Gruyère or Emmental cheese
- 1 tsp Kosher salt
- Pinch freshly ground nutmeg
- Pinch cayenne pepper
- 1 Tbsp chopped fresh chives
Caramel Cake with Salted Caramel Italian Meringue Buttercream
By efriend
NOTE: This recipe makes a large 10-inch layer cake with tall layers
- 4 1/2 cups unbleached all-purpose flour
- 3 1/2 tsp baking powder
- 3/4 tsp baking soda
- 3 tsp salt
- 3 sticks of butter, at room temperature
- 1 1/2 cups granulated sugar
- 1 1/2 cups light or dark brown sugar
- 5 large eggs
- 1 1/2 + 1/3 cups buttermilk
- 4 tsp pure vanilla extract
- 1 recipe Salted Caramel Italian Meringue Buttercream (recipe follows
Inside-Out Pumpkin Muffins
By efriend
Preheat the oven to 400°F
- 1/2 cup King Arthur Unbleached All-Purpose Flour or King Arthur White Whole Wheat Flour
- 1/4 cup brown sugar (packed), light or dark
- 1/4 cup old-fashioned rolled oats or quick oats (not instant)
- 1/8 teaspoon salt
- 4 tablespoons butter, at firm room temperature
- 1 cup (8-ounce package) cream cheese, at room temperature; low-fat is fine
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract or a few drops Fiori di Sicilia flavoring, optional
- 1 cup pumpkin purée (about half a standard 15-ounce can)
- 2 large eggs
- 1/2 cup brown sugar
- 3 tablespoons vegetable oil
- 1/4 cup boiled cider (for best flavor), dark corn syrup, or honey
- 1/2 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice; or 1 teaspoon ground cinnamon + 1/4 teaspoon ground cloves + 1/4 teaspoon ground ginger
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/3 cup milk
- 1 1/2 cups King Arthur Unbleached All-Purpose Flour or King Arthur White Whole Wheat Flour
- 2 ounces King Arthur Unbleached All-Purpose Flour or King Arthur White Whole Wheat Flour
- 1 7/8 ounces brown sugar, light or dark
- 7/8 ounce old-fashioned rolled oats or quick oats (not instant)
- 1/8 teaspoon salt
- 2 ounces butter, at firm room temperature
- 8 ounces cream cheese, at room temperature; low-fat is fine
- 1 3/4 ounces granulated sugar
- 1/2 teaspoon vanilla extract or a few drops Fiori di Sicilia flavoring, optional
- 7 1/2 to 8 ounces pumpkin purée (about half a standard 15-ounce can)
- 2 large eggs
- 3 3/4 ounces brown sugar
- 1 1/4 ounces vegetable oil
- 3 ounces boiled cider (for best flavor), dark corn syrup, or honey
- 1/2 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice; or 1 teaspoon ground cinnamon + 1/4 teaspoon ground cloves + 1/4 teaspoon ground ginger
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 5/8 ounces milk
- 6 1/4 ounces King Arthur Unbleached All-Purpose Flour or 6 ounces King Arthur White Whole Wheat Flour
- 57 g King Arthur Unbleached All-Purpose Flour or King Arthur White Whole Wheat Flour
- 53 g brown sugar, light or dark
- 25 g old-fashioned rolled oats or quick oats (not instant)
- 1/8 teaspoon salt
- 57 g butter, at firm room temperature
- 227 g cream cheese, at room temperature; low-fat is fine
- 50 g granulated sugar
- 1/2 teaspoon vanilla extract or a few drops Fiori di Sicilia flavoring, optional
- 213 g to 227g pumpkin purée (about half a standard 15-ounce can)
- 2 large eggs
- 106 g brown sugar
- 35 g vegetable oil
- 85 g boiled cider (for best flavor), dark corn syrup, or honey
- 1/2 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice; or 1 teaspoon ground cinnamon + 1/4 teaspoon ground cloves + 1/4 teaspoon ground ginger
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 74 g milk
- 177 g King Arthur Unbleached All-Purpose Flour or 170g King Arthur White Whole Wheat Flour