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Recipes
Chocolate Peanut Butter Crispy Bars
By porcalina
Make the crispy crust: Lightly spray a paper towel with nonstick cooking spray and use it to rub the bottom and sid...
- For the crispy crust:
- 1 3/4 cups crisped rice cereal
- 1/4 cup sugar
- 3 tablespoons light corn syrup
- 3 tablespoons unsalted (their recommendation) or salted (what I used, and liked) butter, melted
- For the milk chocolate peanut butter layer:
- 5 ounces good-quality milk (their recommendation) or semi-sweet (what I’d use next time) chocolate, coarsely chopped
- 1 cup creamy peanut butter
- For the chocolate icing:
- 3 ounces dark chocolate (60 to 72 percent cocoa), coarsely chopped
- 1/2 teaspoon light corn syrup
- 4 tablespoons (1/2 stick or 2 ounces) unsalted (their recommendation) or salted (what I used, and liked) butter
Chocolate Hazlenut Biscotti
By porcalina
1. Preheat oven to 350 degrees
- 1 cup whole hazelnuts, preferably blanched
- 2 1/2 cups flour, plus flour for work surface
- 1/2 cup Dutch-style cocoa powder
- 1 tablespoon espresso powder
- Pinch of salt
- 1/2 teaspoon baking soda
- 3/4 teaspoon baking powder
- 4 large eggs
- 1 1/3 cups sugar.
Mini Chocolate Cupcakes
By porcalina
Preheat oven to 350F. Line 48 mini muffin cups with paper liners
- Cupcakes
- 1 1/2 cups all purpose flour
- 1/2 cup cocoa powder
- 2 tsp instant coffee powder (optional)
- 1 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup milk (low fat is ok)
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- Cream Cheese Frosting
- 6-oz cream cheese, room temperature
- 6 tbsp butter, room temperature
- 1 tsp vanilla extract
- 1-2 tbsp milk or cream
- 2-3 cups confectioners’ sugar
S'more Pie
By porcalina
Make graham cracker crust: Put oven rack in middle position and preheat oven to 350°F
- For crust
- 5 tablespoons salted or unsalted butter, melted, plus additional for greasing
- 1 1/2 cups cookie crumbs (10 graham crackers or 24 small gingersnaps; about 6 oz, pulsed in a food processor until finely ground)
- 2 tablespoons sugar
- 1/8 teaspoon salt (omitted if you use salted butter)
- For chocolate cream filling
- 7 oz fine-quality bittersweet chocolate (not more than 70% cacao; not unsweetened), finely chopped
- 1 cup heavy cream
- 1 large egg, at room temperature for 30 minutes
- For marshmallow topping
- 1 teaspoon unflavored gelatin (from a 1/4-oz package)
- 1/2 cup cold water
- 3/4 cup sugar
- 1/4 cup light corn syrup
- 1/2 teaspoon vanilla
- Vegetable oil for greasing
- Special equipment: a candy thermometer
Best Chocolate Cupcakes
By porcalina
Preheat your oven to 350 degrees and line a cupcake pan with paper liners
- 1 * 1 & 1/4 cups all-purpose flour
- 1/2 * 1/2 cup unsweetened Dutch-process cocoa powder, sifted
- 3/4 * 3/4 tsp baking soda
- 1/4 * 1/4 tsp salt
- 1 * 1 cup granulated sugar
- 1/3 * 1/3 cup vegetable oil
- 1 * 1 egg
- 1 * 1 tsp vanilla
- 3/4 * 3/4 cup buttermilk
- 1/2 * 1/2 cup chocolate chips
Peanut Butter Buttercream
By porcalina
Beat together sugar, butter and salt until creamy
- 2 * 2 cups confectioner’s sugar
- 1/2 * 1/2 cup unsalted butter at room temperature
- * pinch salt
- 1/2 * 1/2 creamy peanut butter
- 2 * 2 Tbs milk
Cinnamon Swirl Buns
By porcalina
For dough: Combine milk and butter in glass measuring cup
- Dough
- 1 cup whole milk
- 3 tablespoons unsalted butter
- 3 1/2 cups (or more) unbleached all purpose flour, divided
- 1/2 cup sugar
- 1 large egg
- 2 1/4 teaspoons rapid-rise or instant yeast (from 2 envelopes yeast)
- 1 teaspoon salt
- Nonstick vegetable oil spray
- Filling
- 3/4 cup (packed) golden brown sugar
- 2 tablespoons ground cinnamon
- 1/4 cup (1/2 stick) unsalted butter, at room temperature
- Pinch of salt
- Glaze
- 4 ounces cream cheese, at room temperature
- 1 cup powdered sugar
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- 1/2 teaspoon vanilla extract
Double Chocolate Cupcakes
By porcalina
Preheat oven to 350°. Lightly spoon flour into a dry measuring cup, and level with a knife
- 1 cup all-purpose flour (about 4 1/2 ounces)
- 1/3 cup unsweetened cocoa
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 2/3 cup granulated sugar
- 1/4 cup butter, softened
- 1/2 cup egg substitute
- 1 teaspoon vanilla
- 1/2 cup 1% low-fat buttermilk
- 1 1/4 ounces dark (70 percent cocoa) chocolate, finely chopped
- 2 tablespoons powdered sugar