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Recipes
Zucchini and Ginger Cake
By bweber
Special equipment: two 9-inch cake pans For the cake: Preheat the oven to 350 degrees F
- Cake:
- Cake:
- Unsalted butter, for the pans
- Unsalted butter, for the pans
- 3 1/2 3 1/2 1/2 cups all-purpose flour, plus more for the pan
- 3 1/2 3 1/2 1/2 cups all-purpose flour, plus more for the pan
- 1 1/2 1 1/2 1/2 pounds zucchini
- 1 1/2 1 1/2 1/2 pounds zucchini
- 2 2 2 teaspoons baking powder
- 2 2 2 teaspoons baking powder
- 1 1/2 1 1/2 1/2 teaspoons baking soda
- 1 1/2 1 1/2 1/2 teaspoons baking soda
- 1 1/4 1 1/4 1/4 teaspoons salt
- 1 1/4 1 1/4 1/4 teaspoons salt
- 1 1/2 1 1/2 1/2 teaspoons ground cinnamon
- 1 1/2 1 1/2 1/2 teaspoons ground cinnamon
- 1 1 1 teaspoon ground ginger
- 1 1 1 teaspoon ground ginger
- 1/2 1/2 1/2 teaspoon ground cloves
- 1/2 1/2 1/2 teaspoon ground cloves
- 2 2 2 cups light brown sugar
- 2 2 2 cups light brown sugar
- 4 4 4 large eggs
- 4 4 4 large eggs
- 1 1/3 1 1/3 1/3 cups vegetable oil
- 1 1/3 1 1/3 1/3 cups vegetable oil
- 3/4 3/4 3/4 cup whole milk
- 3/4 3/4 3/4 cup whole milk
- 1 1/2 1 1/2 1/2 tablespoons finely grated fresh ginger
- 1 1/2 1 1/2 1/2 tablespoons finely grated fresh ginger
- 1 1/2 1 1/2 1/2 teaspoons vanilla extract
- 1 1/2 1 1/2 1/2 teaspoons vanilla extract
- Frosting:
- Frosting:
- 24 24 24 ounces cream cheese, softened
- 24 24 24 ounces cream cheese, softened
- 2 2 2 sticks (1 cup) unsalted butter, softened
- 2 2 2 sticks (1 cup) unsalted butter, softened
- 6 6 6 cups confectioners' sugar
- 6 6 6 cups confectioners' sugar
- 1/2 1/2 1/2 cup finely chopped crystallized ginger, plus a few pieces sliced into thin strips, for garnish
- 1/2 1/2 1/2 cup finely chopped crystallized ginger, plus a few pieces sliced into thin strips, for garnish
Brownie Cheesecake Swirl
By bweber
One Bowl Brownies (crust/ bottom layer) Pre-heat oven to 350F
- Brownie Crust
- 4 squares unsweetened baking chocolate
- 1 1/2 stick butter
- 2 c sugar
- 3 eggs
- 1 c all purpose flour
- 1 tsp vanilla extract
- Filling
- 4 pkg cream cheese (8oz each pkg)
- 1 1/4 c sugar
- 3/4 c sour cream
- 6 large eggs, lightly beaten
- 1 Tbsp vanilla extract
- 1 tsp lemon zest (optional)
Black Bean Quesadillas
By bweber
Mash one can of beans
- 2 cans (15 oz) BUSH'S® Seasoned Black Beans, drained
- 1 cup salsa
- 2 cups shredded Colby & Monterey Jack cheese
- 8 (8-inch) flour tortillas
- 1/3 cup sour cream
Candy Apple Wedges
By bweber
Add the lemon juice or vinegar to a medium bowl and fill the bowl ⅔ full with cold water; set aside for now
- 1/4 cup (60 ml) lemon juice or apple cider vinegar
- 2 medium apples, washed (I used Granny Smith because I like their tart flavor)
- 3 oz (85 g) good-quality dark chocolate, chopped (see Note)
- 2 tablespoons toasted walnuts, chopped
Pumpkin Bread Pudding With Gingered Crème Anglaise
By bweber
Domino® Light: Sugar and Stevia Blend Sugar 'N Cinnamon Shakers A Lifetime of Health and Wellness Makeover - Sea...
- 4 cups - white bread, dry, stale or day-old, cut into 1/2" cubes
- 4 - eggs
- 3 - egg yolks
- 1 1/2 cups - milk
- 1 1/2 cups - heavy cream
- 3/4 cup - canned pumpkin purée
- 1 cup - Domino® Granulated Sugar
- 1/4 tsp. - salt
- 1 tbsp. - rum or brandy
- 1/4 tsp. - nutmeg
- 1 tsp. - cinnamon
- 1/4 tsp. - cloves, ground
- 2 tbsp. - butter, cold, cut into tiny pieces
- 1 cup - milk
- 1 cup - heavy cream
- 2 tsp. - ground ginger
- 1 tsp. – vanilla
- 5 - egg yolks
- 1/2 cup - Domino® Granulated Sugar
Pumpkin Pecan Cookie Butter Bread
By bweber
1 Heat oven to 350°F. Grease bottom and sides of 8x4-inch loaf pan with shortening
- 2 cups Gold Medal® unbleached all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup canned pumpkin
- 1/2 cup cookie butter
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/3 cup milk
- 1/4 cup vegetable oil
- 2 teaspoons vanilla
- 2 eggs
- 1 cup chopped pecans
- 1 cup powdered sugar
- 2 teaspoons milk
- 1 teaspoon vanilla
Lemon-Herb Salmon with Caponata & Farro
By bweber
Position racks in upper and lower thirds of oven; preheat to 450°F
- 2 cups water
- 2/3 cup farro
- 1 medium eggplant, cut into 1 inch cubes
- 1 red bell pepper, cut into 1-inch pieces
- 1 summer squash, cut into 1-inch pieces
- 1 small onion, cut into 1-inch pieces
- 1 1/2 cups cherry tomatoes
- 3 tablespoons extra-virgin olive oil
- 3/4 teaspoon salt, divided
- 1/2 teaspoon ground pepper, divided
- 2 tablespoons capers, rinsed and chopped
- 1 tablespoon red-wine vinegar
- 2 teaspoons honey
- 1 1/4 pounds wild salmon (see Tips), cut into 4 portions
- 1 teaspoon lemon zest
- 1/2 teaspoon Italian seasoning
- Lemon wedges for serving
Homemade Apple Butter
By bweber
Directions 1 Place the chopped apples in the crock pot and add the rest of the ingredients, stir to blend well
- Ingredients
- 5 1/2 lb apples, peeled, cored and chopped
- 1 c white sugar
- 1/2 c brown sugar
- 2 tsp cinnamon
- 2 tsp vanilla --- optional
- 1/4 tsp ground cloves
- 1/4 tsp salt
Coconut Macaroons
By bweber
Preheat oven to 350°F. Line cookie sheets with parchment paper or silpat baking mats
- 2/3 cup flour
- 5 1/2 cups shredded sweetened coconut
- 1/2 teaspoon salt
- 1 (14 ounce) can sweetened condensed milk
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 4 ounces white or semi-sweet baking chocolate or a combination of both (or almond bark)
Salmon Burgers with Pesto
By bweber
Heat broiler. On a large rimmed baking sheet, toss the asparagus with 1 tablespoon oil and 1/4 teaspoon each sa...
- 1 1/4 lb. skinless salmon fillet, cut into 1-inch pieces
- 4 scallions, thinly sliced
- 4 rolls, split and toasted
- 4 tbsp. prepared pesto
- 2 c. mixed greens
- 1 lb. small tomatoes (such as cocktail, Campari, or plum), quartered
- 1/4 c. small fresh mint leaves