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Recipes
White Cake Recipe FROM SCRATCH!
By efriend
Instructions Preheat your oven to 350 F, butter 2 8? round cake pans and line the bottom with parchment paper
- 2 cups granulated sugar (14 oz, 396 g)
- 3 cups all-purpose flour (12 oz, 360 g)
- 2 tsp baking powder
- 1 tsp kosher salt
- 3/4 c neutral-flavored oil (avocado oil or canola oil are what I usually use)
- 3 large egg whites (105 g)
- 2 tsp vanilla extract or other extract of your choice
- 1 1/2 cups whole milk (366 g)
SOURDOUGH CHOCOLATE CAKE
By efriend
Chocolate cake made with sourdough starter? Don't worry; you'll never taste the sour, just the rich, full flavor of...
- CAKE
- 241 241g 241g "fed" sourdough starter
- 227 227g 2% milk (whole milk or 2% preferred) or evaporated milk
- 241 241g 241g King Arthur Unbleached All-Purpose Flour
- 298 298g 298g granulated sugar
- 198 198g 198g vegetable oil
- 2 2 2 teaspoons vanilla extract
- 1 1 1 teaspoon salt
- 1 1/2 1 1/2 1/2 teaspoons baking soda
- 64 64g 64g unsweetened baking cocoa (not Dutch process)
- 1 1 1 teaspoon espresso powder, optional
- 2 2 2 large eggs
Chocolate Ganache
By efriend
Recipe By:INGRIDEVOGEL ?This is a rich, dark chocolate topping or decoration that has lots of uses
- 9 ounces bittersweet chocolate, chopped
- 1 cup heavy cream
- 1 tablespoon dark rum (optional)
Macarons
By efriend
Line two large baking sheets with parchment paper
- 1 cup powdered sugar
- 3/4 cup almond flour
- 2 egg whites
- 1/4 cup granulated sugar
- drop a or two food coloring paste of your choice
- 1/2 cup filling of your choice
Dahlia Bakery Chocolate Truffle Cookies
By efriend
Preheat oven to 350°F. In a small bowl, sift together the flour, cocoa, and baking powder
- 1 1⁄4 cups (7 1⁄8 ounces/205 grams) all-purpose flour
- 3 tablespoons plus 1 teaspoon (3 ⁄4 ounce/20 grams) unsweetened cocoa powder I used Valrhona
- 1 ⁄2 teaspoon baking powder
- 1 ⁄2 teaspoon salt
- 1 pound plus 4 ounces (567 grams) bittersweet chocolate, chopped I used Callebaut
- 1 ⁄2 cup plus 2 tablespoons (1 1⁄4 sticks/5 ounces/140 grams) unsalted butter, softened
- 2 1⁄4 cups (1 pound plus 1⁄4 ounce/460 grams) sugar
- 6 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 2 cups (12 ounces/340 grams) bittersweet chocolate chips I used semisweet mini chips
- 30 30
Asparagus and Mozzarella Stuffed Chicken Breasts
By efriend
Preheat an oven to 375 degrees F (190 degrees C)
- 2 large skinless, boneless chicken breast halves
- salt and black pepper to taste
- 8 asparagus spears, trimmed - divided
- 1/2 cup shredded mozzarella cheese
- 1/4 cup Italian seasoned bread crumbs divided in half
LEMON CAKE FROM SCRATCH
By efriend
8 INCH CAKE
- 1 1/2 1 1/2 1/2 sticks (12T) (170g) unsalted butter, softened
- 1 1/2 1 1/2 1/2 cups (300g) granulated sugar
- 4 4 5 large eggs, room temperature (if cold, place in a bowl of warm water for 5 min.)
- 2 1/2 2 1/2 1/2 cups (285g) cake flour *if you do not have cake flour, see note below
- 1/2 1/2 1/2 teaspoon (3g) salt
- 2 1/2 2 1/2 1/2 teaspoons (12g) baking powder
- 2 zest of 2 lemons
- 1 1/4 1 1/4 1/4 cups (302g) milk
- 2 2 2 Tablespoons (18g) vegetable oil (I used canola oil)
- 2 2 2 teaspoons (8g) lemon extract
Easy Tinga Meatballs With Spicy Chipotle Sauce
By efriend
Preheat oven to 400 degrees
- 1/2 lb Ground Beef
- 2-3 Fresh Chorizo Sausages, casings removed
- 1/4 cup Finely Chopped Fresh Cilantro
- 1/4 cup Minced Onion
- 1/2 cup Fresh Bread Crumbs
- 1/4 cup Milk
- 1 Egg, lightly beaten
- 1 cup Prepared Tomato Sauce
- 2 Chipotle Chilies In Adobo Sauce, minced
- 1 Tbsp Worcestershire Sauce
- 1 clove Garlic, minced
- Corn Tortillas, warmed
- 1/2 cup Freshly Crumbled Cotija Cheese
- 1 cup Shredded Romaine Lettuce
- 1/2 cup Mexican Crema or Sour Cream
Doughnuts
By efriend
Step 1 In the bowl of your stand mixer fitted with the dough hook, mix dry ingredients
- 200 g Bread flour
- 200 g All Purpose Flour
- 15 g Active dry yeast or 30g fresh yeast
- 10 g Salt
- 30 g granulated sugar
- 1 tsp Vanilla extract
- 150 ml Milk, chilled
- 100 g large eggs, chilled
- 80 g Unsalted butter
CRÈME BRÛLÉE
By efriend
Crème brûlée has been traced back in French cooking books as far as 1691
- 200 g - 7oz. sugar (half for caramel, you can also use raw sugar for caramel)
- 6 egg yolks
- 600 ml - 2 1/2 cups heavy cream
- 1 Vanilla bean pod
- A little salt