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Recipes
CHOCOLATE PEPPERMINT BUNDT CAKE
By RoketJSquerl
Mix cake ingredients together with an electric mixer
- For the cake:
- 1 box chocolate cake mix (devils food cake or German chocolate cake also work well)
- 1 pkg. instant chocolate pudding
- 1 c. sour cream
- 4 large eggs
- 1/2 c. water
- 1/2 c. oil
- 1/4 tsp peppermint extract (*optional)
- 1 1/2 c. mini chocolate chips
- For the frosting:
- 1 (8 oz) block of cream cheese, softened
- 1/4 cup butter, softened
- 1 1/2 cups powdered sugar
- 1 tsp. vanilla extract
- 3 candy canes, crushed
Blue-Ribbon Butter Cake Recipe
By RoketJSquerl
In a large bowl, cream butter and sugar until light and fluffy
- BUTTER SAUCE:
- 1 cup butter, softened
- 2 cups sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 cup sugar
- 1/2 cup butter, cubed
- 1/4 cup water
- 1-1/2 teaspoons almond extract
- 1-1/2 teaspoons vanilla extract
Buckeye Brownies
By RoketJSquerl
1. Make the Brownies: Adjust oven rack to lowest position and heat oven to 350 degrees F
- For the Brownies:
- 1/3 cup Dutch-processed cocoa
- 1 1/2 teaspoons instant espresso (optional)
- 1/2 cup plus 2 Tablespoons boiling water
- 2 ounces unsweetened chocolate, finely chopped
- 4 tablespoons (2 ounces) unsalted butter, melted
- 1/2 cup plus 2 Tablespoons vegetable oil
- 2 eggs
- 2 egg yolks
- 2 teaspoons vanilla extract
- 2 1/2 cups granulated sugar
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon salt
- For the Peanut Butter Filling:
- 3/4 cup creamy peanut butter
- 1/2 cup unsalted butter
- Pinch salt
- 2 1/4 cups powdered sugar
- 2 tablespoons whole milk
- 1 teaspoon vanilla extract
- For the Chocolate-Peanut Butter Glaze:
- 1 1/2 cups milk chocolate chips
- 1/3 cup creamy peanut butter
Spanish Chorizo and Garlic Aioli Recipe
By RoketJSquerl
You can serve them with garlic aoili or on their own, they are perfect for a cocktail party or a tapas dinner
- Garlic Aioli:
- 2 Chorizo Sausages, finely chopped
- 6 Fresh Spicy Pork Sausages (about 500 G Total), skin removed
- Oil for Pan-frying
- 1 Garlic Clove
- 1 Tb Lemon Juice
- 1 Tb Extra Virgin Olive Oil
- 3 Tbsp Good Quality Whole Egg Mayonnaise
"Sticky Honey Garlic Beef
By RoketJSquerl
Sticky Honey Garlic Beef made in one pan in just 20 minutes, is full of flavor, made with sweet honey, freshly grat...
- Garnish:
- 1 lb flank steak
- 1 tablespoon sesame oil
- 1/4 cup soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon freshly grated ginger
- 1 teaspoon hot Chinese mustard
- 1/4 teaspoon red pepper flakes
- 1 teaspoon garlic minced
- 1/4 cup honey
- Green onions sliced
- Sesame seeds
Peach Dumplings
By RoketJSquerl
Peach Dumplings
- 2 whole large peaches
- 2 8 oz cans crescent rolls
- 2 sticks butter
- 1-1/2 cup sugar
- 1 tsp vanilla
- cinnamon, to taste
- 1 12 oz can Mountain Dew
Homemade Pastrami
By RoketJSquerl
First pre-heat oven to 240 degree F You will first remove corn beef brisket from package and rinse off throughly
- 3-5 pound corn beef brisket
- 3 tbsp coursely ground black pepper
- 2 tbsp ground coriander
- 1 tbsp garlic powder
- 1/2 tbsp pepper flakes
- 1 tbsp paprika
- 1 tbsp olive oil
- heavy-duty aluminum foil
"Ben Mims' Perfect Cornbread"
By RoketJSquerl
1. Preheat oven to 425°
- 1 1/2 cups plain yellow cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 2 cups buttermilk
- 1 large egg
- 1/2 cup butter
Nutella Bottom Pecan Pie
By RoketJSquerl
Preheat oven to 350 degrees
- 6 Tbsp Butter
- 3/4 Cup Brown Sugar
- 3/4 Cup Light Karo Syrup
- 1/2 Tsp Kosher Salt
- 1 Tsp Pure Vanilla Extract
- 1/2 Tsp Coconut Extract
- 3 Eggs, beaten (only use 2 if using extra large eggs)
- 1/2 Cup Sweetened Coconut Flakes
- 1 Cup Pecans
- 1 Frozen 9" Deep Dish Pie Crust, unbaked
- 1/2 Cup Nutella
Baking Basics: Cocoa Powder 101
By RoketJSquerl
Today we’re going to take the mystery out of the differences between the two and talk about when each one should ...
- You may have noticed that a number of chocolate-based recipes here on the site call for one or the other – natural or Dutch-process cocoa. One of the most-asked questions I receive is whether one can be substituted for the other.