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Recipes
PUMPKIN SPICE LATTE CUPCAKES
By efriend
For Caramel Sauce see recipe on file under sauces
- For the Cupcakes:
- 1 1/3 cups all-purpose flour
- 4 1/2 teaspoons espresso powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- Pinch of ground nutmeg
- Pinch of ground cloves
- 3/4 cup canned pumpkin
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1/4 cup brewed coffee, for brushing
- For the Frosting:
- 8 ounces cream cheese, at room temperature
- 1/2 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- 2 cups heavy cream
- To Garnish:
- Cinnamon
Orange Cranberry Cinnamon Rolls
By efriend
Add yeast to 2 cups warm water
- To Make the dough
- 2 packages active dry yeast
- 2 cups warm water
- 6 tablespoons butter, room temperature
- 1 cup granulated sugar
- 7 1/2 cups all purpose flour (plus extra for kneading)
- 2 large eggs
- 1 tablespoon salt
- To make the filling
- 8 tablespoons (1 stick) butter, room temperature
- 1 1/2 cup light brown sugar
- 8 oz fresh cranberries, chopped
- 2 tablespoons ground cinnamon
- zest of 2 large oranges
- To make topping to use after cut
- Zest of 1 large orange
- 1/2 cup brown sugar
- Frosting for Rolls
- 4 tablespoons butter, room temperature
- 2 cups powdered sugar
- 2 tablespoons milk
- 2 tablespoons fresh orange juice
- orange zest for garnish
Chocolate Chip Cookies
By efriend
Preheat the oven to 170°C/150°C Fan/325°F
- 150 grams soft unsalted butter
- 125 grams soft light brown sugar
- 100 grams caster sugar
- 2 teaspoons pure vanilla extract
- 1 egg (fridge-cold)
- 1 egg yolk (fridge-cold)
- 300 grams flour
- ½ teaspoon bicarbonate of soda
- 1 x 326 grams packet milk chocolate morsels or chips
Chocolate Dulce de Leche Cake
By efriend
The ultimate combo of chocolate and caramel come together in this delicious Chocolate Dulce de Leche Cake
- 1 1/2 cup all purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup Dutch-processed cocoa sifted
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1/4 cup vegetable oil
- 3/4 cup buttermilk room temperature
- 3/4 cup hot water
- 2 large eggs
- 2 tsp vanilla
- 3 large egg whites
- 1 cup dark brown sugar lightly packed
- 1 1/2 cups unsalted butter cubed, room temperature
- 1/4 cup Dulce de Leche storebought or homemade
- 2 oz dark chocolate finely chopped
- 2 oz heavy whipping cream
Salted Caramel Cupcakes
By efriend
1/ Heat oven to 180C/ 356* F
- 50 g cocoa powder
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- 175 g plain flour
- 1/2 tsp salt
- 1/2 tsp bicarbonate of soda
- 225 g caster sugar
- 175 g unsalted butter, softened
- 175 ml milk
- 1 cup of Salted Caramel Sauce
- Buttercream frosting
- Sea salt flakes for sprinkling
Cream Cheese Frosting
By efriend
1/ Place your cream cheese into the bowl of a stand mixer
- 250 g Philadelphia cream cheese blocks straight out of the fridge
- 250 g softened, good quality butter
- 350 g softened icing sugar (sifted)
- 2 tsp vanilla extract
- 3/4 cup milk powder
Your Favorite Cookie Just Got Even Better With These Oreo Macarons
By efriend
To make macaron: In a food processor, grind together Oreo cookies, almond flour, and confectioners' sugar until com...
- For macarons:
- 1 cup Oreo cookies, minus the filling, ground
- 1 1/2 cups almond flour
- 1 3/4 cup confectioners' sugar
- 1/2 plus 2/3 cup egg whites, room temperature
- 1/2 cup water
- 1 1/2 cups granulated sugar
- For filling:
- 1 3/4 cup butter
- 2 1/2 cups confectioners' sugar
- 2 teaspoons vanilla extract
Orecchietti with Sausage + Parmesan | Joy the Baker
By efriend
Bring a large pot of water to a rolling boil
- kosher salt
- 1 pound orecchiette pasta
- 2 tablespoons olive oil
- 8 ounces spicy Italian sausage, casings removed
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 anchovy filets
- 1 large (28-ounce) can whole peeled tomatoes
- 1/2 cup chopped green olives
- 1/4 cup coarsely chopped capers
- sea salt and fresh cracked black pepper
- parmesan cheese, for topping
- fresh parsley, for topping
- 8 ounces baby spinach
- 1 cup frozen peas
- sauteed mushrooms
- crushed red pepper flakes
Peruvian Donuts
By efriend
In a pot, add sweet potato, anise seeds, cinnamon stick, and water to cover
- 1/2 lb sweet potatoes, peeled and cut into medium-sized cubes
- 1/2 cup pumpkin puree (not pumpkin pie mix)
- 1 egg
- 1 cinnamon stick
- 1 tsp anise seed
- 1 1/2 cups all-purpose flour
- 1/2 tbsp granulated sugar
- 1/2 tbsp active dry yeast
- oil for frying
- For the syrup: 3/4 cup light brown sugar 2 tbsp molasses 1 cinnamon stick 4-5 cloves 1/2 one navel orange 1/3 cup water
Peach Streusel Muffins
By efriend
First, make the crumb topping: In a medium bowl, combine both sugars, the cinnamon, and melted butter
- 1/3 cup (67g) packed light or dark brown sugar
- 1 Tablespoon (15g) granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 cup (60g) unsalted butter, melted
- 2/3 cup (84g) all-purpose flour
- 1/2 cup (115g) unsalted butter, softened to room temperature
- 1/2 cup (100g) packed light or dark brown sugar
- 1/4 cup (50g) granulated sugar
- 2 large eggs, room temperature preferred
- 1/2 cup (120g) yogurt1
- 2 teaspoons vanilla extract
- 1 and 3/4 cups (220g) all-purpose flour (measured correctly)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon allspice
- 1/2 teaspoon salt
- 3 Tablespoons (45ml) milk (any kind)
- 1 and 1/2 cups peeled, chopped peaches (3 peaches)2
- 1 cup (120g) confectioners' sugar
- 3 Tablespoons (45ml) heavy cream (or milk for a less creamy texture)
- 1/2 teaspoon vanilla extract