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Recipes
Pumpkin Cupcakes with Salted Caramel Buttercream Frosting
By theresaoneil
These are the best pumpkin cupcakes ever!!!! I make these all the time and everyone loves them
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon coarse salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground allspice
- 1 cup packed light-brown sugar
- 1 cup granulated sugar
- 1 cup (2 sticks) unsalted butter, melted and cooled
- 4 large eggs, lightly beaten
- 1 can (15 ounces) pumpkin puree
- Salted Caramel Buttercream Frosting
- 1/4 cup granulated sugar
- 2 tablespoons water
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1 stick salted butter
- 1 stick unsalted butter
- 1/2 teaspoon sea salt
- 2 cups powdered sugar
Deep-Fried Cubed Potatoes with Moroccan Spices - Recipe for Fried Potatoes
By theresaoneil
Peel the potatoes, and cut them into cubes 1/2" to 3/4" thick
- 1 kg (about 2 lbs.) potatoes
- 3/4 teaspoon salt
- 1/2 teaspoon paprika
- 1/8 teaspoon white pepper
- 1/8 teaspoon black pepper
- 1/2 teaspoon dried thyme or oregano
- 1/8 teaspoon garlic powder (optional)
- 2 tablespoons butter, room temperature or melted
- vegetable oil, for frying
Deep Fried French Toast
By theresaoneil
Beat the eggs, sugar, and salt together in a mixing bowl
- 6 eggs
- 5 1/2 teaspoons white sugar
- 1/4 teaspoon salt
- 2 cups milk
- 1 cup all-purpose flour
- 2 quarts vegetable oil for frying
- 8 thick slices (1-inch thick) French bread
Pumpkin French Toast Muffins with Cinnamon Streusel Topping
By theresaoneil
These mouthwatering muffins will likely have you coming back for another…and maybe even another after that other ...
- STREUSEL TOPPING:
- 1 (16-ounce) loaf 2-day old Italian or French bread, trimmed of ends and cut into 3/4-inch cubes
- 1 2/3 cup milk (I used 1%)
- 7 large eggs
- 3/4 cup canned or fresh pumpkin puree
- 1 teaspoon vanilla extract
- 2 tablespoons granulated sugar
- 2 tablespoons light-brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 teaspoon ground ginger
- Maple syrup, for serving
- 1/2 cup all-purpose flour
- 1/4 cup cold butter (preferably salted), diced into cubes
- 2 tablespoons granulated sugar
- 2 tablespoons light-brown sugar, packed
- 1/4 teaspoon ground cinnamon
Vanilla Bean Ice Cream
By theresaoneil
1. Warm the milk, sugar, 1 cup of the heavy cream and the salt in a medium saucepan over low heat, stirring until t...
- 1 cup whole milk
- 3/4 cup granulated sugar
- 2 cups heavy cream, divided
- Pinch of salt
- 1 vanilla bean, split in half lengthwise
- 6 egg yolks
- 3/4 teaspoon vanilla extract
Candy Corn Popcorn Mix
By theresaoneil
We have Family Movie Night every Friday and although we usually pop a bag of Kettle Corn, we sometimes make a yummy...
- 1 bag plain microwave popcorn
- 3 cubes vanilla coating, or white chocolate
- 1 cup candy corn
- Halloween sprinkles
Mashed Potato Cups Recipe
By theresaoneil
In a large bowl, beat the mashed potatoes, milk, butter, salt and pepper until smooth
- 6 cups hot mashed potatoes (without added milk and butter)
- 1/2 cup 2% milk
- 1/4 cup butter
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1-1/3 cups plus 2 tablespoons shredded Colby-Monterey Jack cheese, divided
- 2 tablespoons minced fresh parsley
Brown Butter Pumpkin Cupcakes with Salted Caramel Frosting
By theresaoneil
1. To make the brown butter pumpkin cupcakes: preheat oven to 325 degrees F
- For the Brown Butter Pumpkin Cupcakes:
- 3/4 cup unsalted butter, at room temperature
- 1 2/3 cups all-purpose Gold Medal flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/8 teaspoon ground cloves
- 1 cup canned pumpkin puree (not pie filling)
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- For the Salted Caramel Frosting:
- Salted Caramel Sauce:
- 2 cups granulated sugar
- 12 tablespoons unsalted butter, at room temperature, cut into pieces
- 1 cup heavy cream, at room temperature
- 1 tablespoon fleur de sel or Maldon sea salt flakes
- Frosting:
- 3/4 cup butter, at room temperature
- 2 cups powdered sugar
- 1/2 cup salted caramel sauce
Pumpkin Ice Cream Torte
By theresaoneil
Cooking Light NOVEMBER 2009
- 3/4 cup graham cracker crumbs
- 2 tablespoons brown sugar
- 2 tablespoons finely chopped pecans
- 2 tablespoons butter, melted
- Cooking spray
- 1 cup canned unsweetened pumpkin
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 9 cups vanilla low-fat ice cream (about 1 1/2 cartons), divided
- 1/4 cup finely chopped pecans, toasted and divided
- 1/4 cup jarred caramel topping
Easy Slow Cooker Mac & Cheese Recipe
By theresaoneil
Cook macaroni according to package directions for al dente
- 2 cups uncooked elbow macaroni
- 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
- 1 cup 2% milk
- 1/2 cup Daisy Brand® Sour Cream X Taste the Freshness! Dollop, dip or drizzle Daisy Brand® Sour Cream on your favorite foods. Get Recipes >
- 1/4 cup butter, cubed
- 1/2 teaspoon onion powder
- 1/4 teaspoon white pepper
- 1/8 teaspoon salt
- 1 cup (4 ounces) shredded cheddar cheese
- 1 cup (4 ounces) shredded fontina cheese
- 1 cup (4 ounces) shredded provolone cheese