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Recipes
Devils Food Cake With Black Pepper Buttercream
By mariannefeldman
Like all the best devil’s food cakes, this six-layer beauty has a deeply fudgy flavor and a light and feathery te...
- http://www.nytimes.com/recipes/1016313/devils-food-cake-with-black-pepper-buttercream.html
- FOR THE CAKE
- 10 tablespoons/140 grams unsalted butter, softened, more for greasing pans
- 2/3 cup/70 grams unsweetened natural (not Dutch-processed) cocoa powder, more for pans
- 3/4 cup/180 milliliters whole milk
- 2 cups/200 grams cake flour
- 1 1/2 teaspoons/10 grams baking soda
- 1/2 teaspoon/3 grams baking powder
- 1/2 teaspoon/3 grams kosher salt, more as needed
- 1 3/4 cups/350 grams granulated sugar
- 3 large eggs
- 2 teaspoons/10 milliliters vanilla extract
- FOR THE BUTTERCREAM
- 5 large egg whites
- 1 cup/200 grams granulated sugar
- Large pinch kosher salt
- 3 sticks plus 2 tablespoons/365 grams unsalted butter, softened
- 1 vanilla bean pod, split lengthwise, seeds scraped
- 1 teaspoon/5 grams coarsely ground black pepper
- FOR THE FUDGE FROSTING
- 1 1/2 cups/300 grams granulated sugar
- 1 cup/240 milliliters heavy cream
- Pinch kosher salt
- 6 ounces/170 grams unsweetened chocolate, coarsely chopped
- 8 tablespoons/112 grams unsalted butter, diced
- 2 teaspoons/10 milliliters vanilla extract
Acorn Squash w/Maple Glaze
By mariannefeldman
Maple-Glazed Acorn Squash with Currants Gourmet | October 1992 Yield: Serves 6 3 acorn squash (each about 1 1/2 po...
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Ricotta Cake w Raspberries or Blackberries
By mariannefeldman
https://www.bonappetit.com/recipe/raspberry-ricotta-cake?mbid=social_facebook&mbid=social_facebook
- Nonstick vegetable oil spray
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 3 large eggs
- 1 1/2 cups ricotta
- 1/2 teaspoon vanilla extract
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup frozen raspberries or blackberries, divided
- serve w whipped cream
Bread Pudding - Spinach - Savory
By mariannefeldman
http://www.foodandwine.com/recipes/baby-spinach-and-garlic-bread-pudding xxx This bread pudding is almost like a ta...
- 2 tablespoons unsalted butter
- 15 ounces baby spinach, stems removed
- 2 tablespoons water
- 1 small garlic clove, minced
- Kosher salt and freshly ground pepper
- 1/4 pound French baguette, crusts removed, bread cut into 1/4-inch dice
- 2 large eggs
- 3/4 cup heavy cream
- Pinch of freshly grated nutmeg
Black Forest Cupcakes
By mariannefeldman
http://www.cupcakeproject
- Makes around 16 cupcakes
- 1 2/3 C all-purpose flour
- 2/3 C unsweetened cocoa powder
- 1 1/2 t baking soda
- 1 t salt
- 1/2 C butter
- 1 1/2 C white sugar
- 2 eggs
- 1 t vanilla extract
- 1/2 t coffee extract (This is optional. I just threw it in to add a little depth of flavor. Coffee extract is a handy thing to have around. You can buy it on Amazon.)
- 1 1/2 C buttermilk
Pizza Dough Milk St
By mariannefeldman
https://www.177milkstreet
- 548 548
- GRAMS (4 CUPS) BREAD FLOUR, PLUS MORE FOR DUSTING
- 1 1
- TABLESPOON WHITE SUGAR
- ¾
- TEASPOON INSTANT YEAST
- 1½ 1½
- CUPS COOL (65°F) WATER
- 2 2
- TEASPOONS KOSHER SALT
Speculoos Cookies - Spice Cookies MG
By mariannefeldman
http://betterbaking.com/viewRecipe
- 1/2 cup unsalted butter, room temperature
- 2 tablespoons white sugar
- 1/3 cup dark brown sugar, firmly packed
- 1 cup all-purpose flour
- 3/8 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 teaspoon cinnamon
- 3/4 teaspoon ground ginger
- 1/8 teaspoon allspice
- 1/8 teaspoon (less) ground nutmeg
- 1/2 cup slivered almonds, optional
- Finishing Touches
- Speculoos or Biscoff Spread (aka Cookie Spread)
- Confectioners’ sugar
Cheesecake - Light - CI
By mariannefeldman
LIGHT NEW YORK CHEESECAKE d
- INGREDIENTS
- Crust
- 9 9 to 1 1/4 crackers (5 ounces), broken into rough pieces and processed in a food processor to fine even crumbs (about 1 1/4 cups)
- 4 4 4 tablespoons unsalted butter (1/2 stick), melted
- 1 1 1 tablespoon sugar
- Filling
- 1 1 1% pound 1% cottage cheese
- 1 1 1 pound light cream cheese , at room temperature
- 1 1/2 1 1/2 1/2 cups sugar (10 1/2 ounces)
- 8 8 8 ounces (1 cup) low-fat yogurt cheese (see note)
- 1/4 1/4 1/4 teaspoon salt
- 1/2 1 1/2 1 1 - 1 teaspoon grated zest from 1 lemon
- 1 1 1 tablespoon vanilla extract
- 3 3 3 large eggs , at room temperature
- Vegetable cooking spray
- Fresh Strawberry Topping (optional)
- xxxxxxxxxxxxxxxxxxx
- CI
- YOGURT CHEESE
- 1, 2005. 1, 2005.
- 8 8 OUNCES
- INGREDIENTS
- 1 1 1 pound plain low-fat yogurt (2 cups), see note above
- INSTRUCTIONS
- 2 2. to to 1 yogurt cheese to a clean container, discarding the drained liquid. The cheese will keep for up to 1 week in an airtight container in the refrigerator.
Sorbet - Fruit - Two Ways
By mariannefeldman
http://www.kingarthurflour
- 1 cup water: 1
- 3/4 cup sugar: 1
- 3 3/4 about 3 3/4 cups prepared fruit: 1
- 1/3 cup freshly squeezed lemon, lime, or orange juice: 1
No Knead Bread - Lahey & Bittman 2010
By mariannefeldman
12/2010 This innovation—the word recipe does not do the technique justice—came from Jim Lahey, owner of Sulliva...
- http://markbittman.com/12-days-of-htce-jim-laheys-no-work-bread/
- .
- 4 cups all-purpose or bread flour, plus flour for dusting
- Scant 1/2 teaspoon instant yeast
- 2 teaspoons salt
- 2 cups water at about 70°F
- 2 tablespoons extra virgin olive oil (optional)
- Cornmeal, semolina, or wheat bran as needed