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Recipes
Apple Gingerbread Cake With Cream
By CheeseDiva
Preheat oven to 350°F. Butter pan and line bottom with a parchment round; butter parchment
- 3 tablespoons plus 1/2 cup unsalted butter, plus more for pan
- 1 cup (packed) light brown sugar, divided
- 1 pound lady apples, unpeeled, very thinly sliced, seeds removed, divided
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons kosher salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 cup robust-flavored (dark) molasses
- 1/2 cup pure maple syrup
- 2 large eggs, room temperature
- 2 tablespoons finely grated peeled ginger
- 1 1/2 teaspoons baking soda
- 1/2 cup heavy cream, plus more for serving
- A 10-inch springform pan
Bugie Piedmontese (Fried Cookies For Carnevale!)
By CheeseDiva
2 Combine on a cutting board all ingredients until you can knead it into a nicely mixed dough
- 1/2 kilogram of flour
- 2 tablespoons of powdered sugar
- 2 eggs
- 3 tablespoons of olive oil
- 1 cup of dry white wine
French Tart Dough Recipe - David Lebovitz
By CheeseDiva
1. In a medium-sized ovenproof bowl, such as a Pyrex bowl, combine the butter, oil, water, sugar, and salt
- 85 g (3 ounces) unsalted butter, cut into pieces
- 1 tablespoon vegetable oil (I used canola)
- 3 tablespoons water
- 1 tablespoon sugar
- 1/8 teaspoon salt
- 160 g (5.5oz, or 1 rounded cup) flour
Chocolate Cream Pie
By CheeseDiva
A crunchy crust and pudding-like filling make this chocolate cream pie a standout
- 16 tbsp. unsalted butter, cut into 1/2" cubes and chilled, plus more for pie plate
- 1/4 cup packed light brown sugar
- 1 (9-oz.) package chocolate wafers, such as Nabisco, finely ground (about 2 1/4 cups)
- 3 1/2 cups half-and-half
- 2/3 cup plus 2 tbsp. sugar
- 1/4 cup cornstarch
- 9 egg yolks 2 oz. unsweetened chocolate, finely chopped
- 2 1/2 tsp. vanilla extract
- 2 cups heavy cream
- Dark chocolate, for garnish
Sour Cream Coffeecake
By CheeseDiva
Preheat oven to 350 degrees
- Batter:
- 1 cup butter, at room temperature
- 2 cups sugar
- 4 eggs
- 1 cup sour cream
- 2 tsp. vanilla
- 2 cups flour
- 1/4 tsp. salt
- 2 teaspoons baking powder
- Filling:
- 1 cup chopped pecans
- 1 1/4 teaspoons cinnamon
- 4 tsp. sugar
- 1 Tablespoon brown sugar
- Icing:
- 1 Tablespoon melted butter
- 1 Tablespoon milk
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
Chicken Cordon Rondelé®
By CheeseDiva
Pound chicken breasts to 1/4" thickness
- 4 chicken breasts (boneless, skinless)
- 6 tablespoons vegetable oil
- 1/2 cup flour
- 2 eggs
- 6 tablespoons parmesan cheese
- 1 4 oz. container rondelé gourmet spreadable cheese w/Garlic & Herbs
- 1/4 lb. butter
- 2 scallions, minced
- 1 clove garlic, minced
- salt and pepper to taste
- 12 oz. cooked noodles, drained
Avocado Dressing
By CheeseDiva
Puree everything in a blender until smooth
- 1 medium avocado
- 1 small jalapeno*
- 1/4 cup cilantro
- 1 lime, juice
- 1 green onion
- 1 clove garlic
- 3/4 cup buttermilk**
- 1/4 cup mayonnaise (completely optional)
- 1/2 tsp cumin seeds, toasted and ground
- salt and pepper to taste
BAKED BRIE RECIPES
By CheeseDiva
Heat the oil in a pan. 2. Add the onion and cook until it starts to caramelize, about 20-30 minutes
- Ingredients:
- 1 sheet puff pastry (thawed)
- 1 cup cranberry sauce
- 1 round of brie
- Directions:
- 1 . Lay the puff pastry out flat and place the brie onto it.
- 2 . Spread the cranberry sauce over the on the brie.
- 3 . Fold the pastry over the top of the brie.
- 4 . Bake in a preheated 350F oven for 25 minutes.
- Similar Recipes:
- Grilled Turkey and Brie Sandwich with Cranberry Chutney
- Baked Brie Topped with Caramelized Mushrooms
- Baked Brie with Sundried Tomatoes
- Baked Brie Topped with Caramelized Mushrooms from Closet Cooking
- (makes 4 servings)
- Ingredients:
- 1 tablespoon olive oil
- 1 onion (finely diced)
- 2 cloves garlic (chopped)
- 8 ounces mushrooms (cleaned and quartered)
- 1 teaspoon thyme (chopped)
- salt and pepper to taste
- 1/4 cup white wine (or madeira or broth or 1 tablespoon balsamic vinegar)
- 1 (8 ounce) wheel of brie
- 1 tablespoon parsley (chopped)
- 1 baguette (sliced)
Nicoise Salade - Julia Child's
By CheeseDiva
When Nora Ephron, director of the Julia Child movie "Julie and Julia" appeared on "Good Morning America," we cooked...
- 1 head of Boston Lettuce, large, washed and dried
- 2 to 3 Tbs virgin olive oil
- Salt and freshly ground pepper
- 1 1/2 pounds fresh green beans, trimmed, blanched, refreshed in cold water, and dried
- 2/3 to 1 cup salad dressing, such as the Oil and Lemon Dressing (recipe HERE)
- 3 or 4 fine ripe red tomatoes, peeled, if you wish, and cored, quartered and seasoned before serving
- 8 to 10 ounces oil-packed tuna, drained and flaked
- 1 quart of French Potato salad (recipe HERE)
- 8 hard-boiled eggs, halved lengthwise
- 1 can flat anchovy filets packed in oil, opened and drained just before serving
- 1/2 cup black Nicoise-type olives
- 3 or 4 Tbs. capers
- 1/4 cup fresh parsley, minced
- 2 strips of fresh lemon peel, 1 by 2 1/2 inches each
- 1/4 tsp. salt, plus more, if needed
- 1/2 Tbs. Dijon-type prepared mustard
- 1 to 2 Tbs. freshly squeezed lemon juice
- 1/2 cup fine fresh oil
- Freshly ground pepper
- 1 1/2 pounds "boiling" potatoes, all the same size and shape if possible
- 1 to 1 1/2 tsp per quart of water
- 2 Tbs shallots or scallions, finely minced
- Salt
- White pepper, freshly ground
- 1/4 cup chicken stock (or potato-cooking water)
- 1 1/2 Tbs wine vinegar
- 2 to 3 Tbs fresh parsley, chopped
- 2 to 3 Tbs light olive oil, optional
Scallion Pancakes (Cong You Bing) Recipe | SAVEUR
By CheeseDiva
Process 2 cups flour and baking powder in a food processor
- 4 cups flour, plus more
- 1 tbsp. baking powder
- 1 tbsp. kosher salt
- 1 ⁄3 cup canola oil
- 2 tbsp. toasted sesame oil
- 1 1⁄2 cups thinly sliced scallions
- 1 tsp. crushed red chile flakes
- 1 ⁄2 tsp. ground white pepper