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Recipes
Chocolate Cupcakes w/Choc Ganache - Vegan
By mariannefeldman
http://www.thesweetart.com/2011/03/vegan-chocolate-cupcakes
- Vegan Chocolate Cupcakes
- Makes 12
- From Love & Olive Oil
- 1 cup coconut milk
- 1/3 cup canola oil
- 1 tsp vanilla ext
- 3/4 cup sugar
- 2 tbs almond meal
- 1 cup all-purpose flour
- 1/3 cup cocoa powder
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- Preheat oven to 350 degrees F.
- Pour all the wet ingredients into a bowl and then add in the dry ingredients on top.
- Fold it all together well, but try not to overmix it.
- Fill the muffin pans about 2/3 full and bake 16-18 minutes or till a toothpick comes out with no batter (a few crumbs still means it's done).
Ginger Cookies - Screaming
By mariannefeldman
Chewy Gooey Crispy Crunchy Cookies by Alice Medrich p154 Options: turn down the heat by omitting the fresh ginger
- 2 cups (9 oz) unbleached all purpose flour
- 2 tsp baking soda
- 2 tsp ground ginger
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/4 tsp salt
- 8 tbs (1 stick) unsalted butter, melted & still warm
- 1/4 cup unsulfured mild or full flavored molasses
- 1/2 cup (3.5 oz) sugar
- 1/3 cup (2.33 oz) packed brown sugar
- 2 tbs finely minced or grated fresh ginger
- 1 large egg
- 3/4 cup (4 oz) ginger chips or crystallized ginger , cut into 1/4" dice
- 1/2 About 1/2 cup (3.5 oz) Demerara or turbinado sugar or 1/4 cup (1.75 oz) granulated sugar for rolling
Chocolate Layer Cake w/Ganache - Vegan-CC
By mariannefeldman
http://chefchloe.com/sweets/haunted-halloween-layer-cake
- Chocolate Cake
- 3 cups all-purpose flour (or gluten-free all-purpose flour plus 1 1/2 teaspoon xanthan gum)
- 2 cups sugar
- 2/3 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups cold coffee or water
- 1 cup canola oil
- 1/4 cup white or apple cider vinegar
- 4 teaspoons pure vanilla extract
- Frosting
- 1 cup non-hydrogenated vegetable shortening
- 3 cups powdered sugar
- 2 to 5 tablespoons soy, almond, or rice milk
- Natural orange food coloring, a few drops
- Chocolate Ganache
- 1 cup semisweet chocolate chips (dairy-free)
- 1/4 cup canned coconut milk, mixed well before measuring
- 2 tablespoons canola oil
- Icing
- 1 cup powdered sugar
- 2-3 tablespoons water
- Procedure
Pumpkin Muffins Vegan -Vegan w a Vengeance
By mariannefeldman
Vegan With A Vengeance - Isa Chandra Moskowitz
- p 52
Frosting - Chocolate Creamy CI
By mariannefeldman
Creamy Chocolate Frosting - in mag w/chocolate cupcakes w/ganache filling Makes about 2 1/4 cups
- 1/3 cup (2 1/3 ounces) granulated sugar
- 2 large egg whites
- Pinch table salt
- 12 tablespoons (1 1/2 sticks) unsalted butter , softened and cut into 1-tablespoon pieces
- 6 ounces bittersweet chocolate , melted and cooled (see note)
- 1/2 teaspoon vanilla extract
Lemon Drops Cookies - Half Recipe
By mariannefeldman
half of bakery recipe from newspaper
- 4 cups flour (1 cup KA AP flour = 4 1/4 oz/ 4 cups = 17 oz = 1 lb+1 oz)
- 4 teaspoons baking powder
- 3 eggs
- 3/4 cups sugar
- 1/2 cup milk
- 1/2 cup shortening
- 2 1/4 tablespoons lemon extract
- added opt: 1/16 tsp salt
- icing: - use 1 1/2 recipe icing in order to dip -
- 8 ounces confectioners sugar - 12 oz
- 2 1/4 tablespoons lemon extract - 3 3/8 TBS
- dash milk or water
- opt: coarse sugar or sprinkles
Cornstarch Wash for top of Bread
By mariannefeldman
from The new Artisan Bread in 5 Minutes a Day: p 104
- Using a fork, blend 1/ tsp cornstarch with a small amt of water to form a paste.
- Add 1/2 cup water & whisk with fork.
- Microwave or boil til the mixture appears glassy, abt 30 - 60 seconds on high.
Cream Puffs - Pate a Choux
By mariannefeldman
foodnetwork.com Sweet or Savory Pate a Choux Recipe courtesy Alton Brown Prep Time:5 minInactive Prep Time: -- Coo
- 1 cup water
- 3/4 stick butter (6 tablespoons)
- 1 tablespoon sugar plus 1/8 teaspoon salt (for sweet)
- 1 teaspoon salt (for savory)
- 5 3/4 ounces flour
- 1 cup eggs, about 4 large eggs and 2 whites
Vanilla Trifle Cake
By mariannefeldman
kingarthurflour
- 2 1/4 cups Unbleached Cake Flour Blend: 1
- 1 3/4 cups King Arthur Unbleached All-Purpose Flour: 1
- 1 tablespoon baking powder: 1
- 1 1/2 teaspoons salt: 1
- 1 1/2 cups unsalted butter, at room temperature: 1
- 3 cups granulated sugar: 1
- 6 large eggs, at room temperature: 1
- 1 1/2 cups whole milk: 1
- 1 tablespoon vanilla extract: 1
- 1 1/2 cups unsalted butter, at room temperature: 1
- 8 to 10 cups confectioners' sugar: 1
- 3/4 cup milk: 1
- 1 tablespoon vanilla extract: 1
- 1/2 cup strawberry preserves: 1
- 1 quart fresh strawberries: 1
- 1 quart fresh blueberries: 1
- 2 1/4 cups Unbleached Cake Flour Blend: 1
- 1 3/4 cups King Arthur Unbleached All-Purpose Flour: 1
- 1 tablespoon baking powder: 1
- 1 1/2 teaspoons salt: 1
- 1 1/2 cups unsalted butter, at room temperature: 1
- 3 cups granulated sugar: 1
- 6 large eggs, at room temperature: 1
- 1 1/2 cups whole milk: 1
- 1 tablespoon vanilla extract: 1
- 1 1/2 cups unsalted butter, at room temperature: 1
- 8 to 10 cups confectioners' sugar: 1
- 3/4 cup milk: 1
- 1 tablespoon vanilla extract: 1
- 1/2 cup strawberry preserves: 1
- 1 quart fresh strawberries: 1
- 1 quart fresh blueberries: 1
- 2 1/4 cups Unbleached Cake Flour Blend: 1
- 1 3/4 cups King Arthur Unbleached All-Purpose Flour: 1
- 1 tablespoon baking powder: 1
- 1 1/2 teaspoons salt: 1
- 1 1/2 cups unsalted butter, at room temperature: 1
- 3 cups granulated sugar: 1
- 6 large eggs, at room temperature: 1
- 1 1/2 cups whole milk: 1
- 1 tablespoon vanilla extract: 1
- 1 1/2 cups unsalted butter, at room temperature: 1
- 8 to 10 cups confectioners' sugar: 1
- 3/4 cup milk: 1
- 1 tablespoon vanilla extract: 1
- 1/2 cup strawberry preserves: 1
- 1 quart fresh strawberries: 1
- 1 quart fresh blueberries: 1
Scallops - Bay - Gratin
By mariannefeldman
2008, Barefoot Contessa Back to Basics, All Rights Reserved
- 6 tablespoons unsalted butter, at room temperature
- 6 large garlic cloves, minced
- 2 medium shallots, minced
- 2 ounces thinly sliced prosciutto di Parma, minced
- 4 tablespoons minced fresh parsley, plus extra for garnish
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons Pernod
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 6 tablespoons good olive oil
- 1/2 cup panko
- 6 tablespoons dry white wine
- 2 pound fresh bay scallops
- Lemon, for garnish