Mariannefeldman's profile page
Recipes
Tiramisu Wedding Cake with Mixed Berries
By mariannefeldman
epicurious
- 7 1/2 cups unbleached all purpose flour
- 3 tablespoons baking powder
- 2 teaspoons salt
- 2 3/4 cups (5 1/2 sticks) unsalted butter, room temperature
- 5 2/3 cups sugar
- 2 1/2 tablespoons vanilla extract
- 2 teaspoons almond extract
- 3 3/4 cups whole milk (do not use low-fat or nonfat)
- 18 large egg whites (about 2 1/3 cups), room temperature
- 2 cups Kahlúa or other coffee liqueur
- 1 1/2 cups water
- 1/2 cup plus 1 tablespoon instant espresso powder or coffee powder
- 14 8-ounce packages cream cheese, room temperature
- 7 cups powdered sugar
- 2 1/3 cups chilled whipping cream
- 7 tablespoons sweet Marsala
- 3 1/2 tablespoons vanilla extract
- 12 ounces semisweet chocolate, chopped
- 1 6-inch-diameter cardboard cake round
- 1 9-inch-diameter cardboard cake round
- 1 12-inch-diameter cardboard cake round
- 1 11-inch-diameter revolving cake stand (optional)
- 9 12-inch-long, 1/4-inch-diameter wood dowels
- 4 1/2 cups assorted berries (such as raspberries, blueberries, blackberries and strawberries)
- Fresh mint sprigs
- 12 cups mixed berries (such as raspberries, blueberries, blackberries and hulled, quartered strawberries)
- 6 tablespoons sugar
Vanilla Ice Cream
By mariannefeldman
Makes about 1 Quart . Published July 1, 2011
- INGREDIENTS
- 1 vanilla bean
- 1 3/4 cups heavy cream
- 1 1/4 cups whole milk
- 1/2 cup plus 2 tablespoons sugar
- 1/3 cup light corn syrup
- 1/4 teaspoon salt
- 6 large egg yolks
Black Bottom Cupcakes
By mariannefeldman
Recipe: Black-bottom cupcakes Chris Kimball Do not substitute regular chocolate chips for the miniature chips; r...
- For filling:
- 1 (8-ounce) package cream cheese, softened
- 1/4 cup sugar
- 1/8 teaspoon salt
- 1 large egg white
- 1 tablespoon sour cream
- 1/4 cup semisweet mini chocolate chips (see note above)
- For cupcakes:
- 3/4 cup all-purpose flour
- 2/3 cup sugar
- 1/4 cup Dutch-processed cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup water, room temperature
- 6 tablespoons sour cream, room temperature
- 4 tablespoons (1/2 stick) unsalted butter, melted and cooled
- 1/2 teaspoon vanilla extract
White Bean Bruschetta
By mariannefeldman
Blend 2 cups beans, 3 tbs oil, lemon juice, 1 clove garlic, in processor til almost smooth
- Dressing:
- 2 -15 oz cans cannellini beans, rinsed, drained, divided
- 3 tablespoons olive oil
- 5 teaspoons lemon juice
- 1 clove garlic
- salt, pepper & cayenne to taste
- 1/2 cup paper thin slices red onion
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- salt & pepper
- Garlic bread:
- 4 tablespoons olive oil
- arugula or baby greens
Joy of Baking.com
By mariannefeldman
- http://www.joyofbaking.com/other/aboutjoyofbaking.html
Vegan Cupcakes links
By mariannefeldman
Links from partycupcakeideas
- http://partycupcakeideas.com/25-vegan-cupcakes/
- http://partycupcakeideas.com/best-vegan-cupcakes-for-the-holidays/
- http://gonnagowalkthedogs.typepad.com/blog/ - includes recipe for vegan nutella
Cranberry Nut Muffins - Vegan
By mariannefeldman
http://www.kingarthurflour
- Volume Ounces Grams
- 2 1/4 cups King Arthur White Whole Wheat Flour
- 1 cup brown sugar
- 3/4 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1 cup dried cranberries
- 1/2 cup diced walnuts or pecans, optional
- 1 teaspoon vanilla extract
- 1/2 cup vegetable oil
- 1 1/2 cups tomato juice or blended vegetable juice (e.g., V8)
Ice Cream NYT
By mariannefeldman
http://www.nytimes.com/interactive/2014/07/01/dining/the-master-ice-cream-recipe
- Base:
- 2 cups heavy cream
- 1 cup whole milk
- 2/3 cup sugar
- 1/8 teaspoon fine sea salt
- 6 large egg yolks
- Your choice of flavoring (see grid below, or invent your own)
Cheesecake - Junior's - From News Clip w Macaroon Crunch Topping & Sponge Layer Crust
By mariannefeldman
Friday, November 14, 2008 Eyewitness news WABC
- Thin Sponge Cake Layer for Cheesecake Ingredients for One 9-inch Sponge Cake Layer:
- 1/2 cup sifted cake flour
- 1 teaspoon baking powder
- Pinch of salt
- 3 extra-large eggs separated
- 1/2 cup plus 2 tablespoons sugar
- 1 teaspoon pure vanilla extract
- 3 drops pure lemon extract
- 3 tablespoons unsalted butter, melted
- 1/4 teaspoon cream of tartar
- .
- Filling:
- (4) 8 ounce packages cream cheese (the regular variety, not light Neufchatel cream cheese) at room temperature
- 1 2/3 cups sugar
- 1/4 cup corn starch
- 1 tablespoon pure vanilla extract
- 2 extra large eggs
- 3/4 cup heavy whipping cream
- .
- Crunch: for sides:
- 1/2 cup chopped mixed nuts (almonds, pecans, and/or walnuts)
- 1/2 cup angel flake coconut
- .
- Ingredients for the Strawberry Topping:
- 1 quart large ripe strawberries
- 1 cup strawberry jelly
- 1/2 cup apricot preserves
Zucchini, Beans & Corn
By mariannefeldman
http://cooking.nytimes.com/recipes/1016969-refried-black-or-pinto-bean-zucchini-and-corn-gratin This is my own inte...
- FOR THE SQUASH:
- FOR THE BEANS
- 3 cups simmered black beans or pinto beans, with liquid
- 2 tablespoons grapeseed or sunflower oil
- 2 teaspoons cumin seeds, ground
- 1 chipotle in adobo, seeded and minced (optional)
- Salt to taste
- 1 teaspoon mild or hot chili powder (more to taste)
- 2 tablespoons extra virgin olive oil
- 1/2 cup minced onion
- Salt to taste
- 2 garlic cloves, minced
- 1 1/2 pounds zucchini or mixed zucchini and yellow squash, sliced about 1/4 inch thick
- 1/2 to 1 teaspoon oregano, preferably Mexican oregano, to taste
- FOR THE CORN
- 2 cups corn kernels (fresh or frozen)
- 1 1/4 cups milk
- 1 serrano chile, minced
- 1/4 cup cornmeal or polenta
- Salt to taste
- 1/2 cup grated asadero, Monterey Jack or pecorino
- 1/4 cup crumbled queso cotijo, queso fresco, or feta
- 1 tablespoon butter or extra virgin olive oil