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Recipes
Apricot Jam
By OralW
NOTE: Apricots become quite tangy once cooked, so you’ll find this is not very sweet
- 2 1/4 pounds (1kg) fresh apricots
- 1/4 cup (60ml) water
- 3 cups (600g) sugar
- 1 teaspoon freshly squeezed lemon juice
- optional: 1 teaspoon kirsch
Chocolate Crisps (English)
By OralW
1. Chop the two chocolates and place 3/4 of them in a heat-proof bowl
- 7 ounces milk chocolate
- 5 ounces bittersweet chocolate
- 3 cups cornflakes, such as Kellogg's
- 1/3 cup dried cranberries
Chocolate Peanut Butter Globs
By OralW
Preheat the oven to 325 degrees F
- 6 tablespoons (3/4 stick) unsalted butter
- 12 ounces semisweet chocolate chips, divided
- 2 ounces unsweetened chocolate
- 2 extra-large eggs
- 1 tablespoon instant espresso powder, such as Medaglia d'Oro
- 2 teaspoons pure vanilla extract
- 3/4 cup sugar
- 1/3 cup plus 1 tablespoon all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 cup whole walnut halves (not chopped)
- 1 cup whole pecan halves (not chopped)
- 2/3 cup peanut butter chips, such as Reese's
Chocolate Almond Cake
By OralW
Adapted Italian recipe
- 1/2 cup sugar
- 4 oz dark chocolate, chopped coarsely
- 1/2 cup butter (plus more for pan)
- 4 oz almonds, chopped fine
- 4 oz "00" Italian flour
- 3 eggs
Cookies, Soft and Chewy Peanut Butter
By OralW
1. MAKE DOUGH: Combine flour, baking soda, and salt in medium bowl
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups creamy peanut butter (not natural)
- 3/4 cup packed light brown sugar
- 8 tablespoons (1 stick) unsalted butter, melted and cooled slightly
- 1/2 cup light corn syrup
- 1/4 cup granulated sugar
- 1 large egg plus 1 egg yolk
- 1 teaspoon vanilla extract
- 1/3 cup dry-roasted peanuts, chopped fine
Coconut Cake with Chocolate Chunks and Coconut Drizzle
By OralW
Chocolaty, coffee-cake-like treat that would be terrific for dessert, afternoon tea, or brunch
- 1 3/4 * 1 3/4 cups all purpose flour
- 2 * 2 teaspoons baking powder
- 1 * 1 teaspoon fine sea salt
- 1 * 1 cup unsweetened shredded coconut
- 3/4 * 3/4 cup sugar
- 1/2 * 1/2 cup (1 stick) unsalted butter, room temperature
- 2 * 2 teaspoons (packed) finely grated orange peel
- 2 * 2 large eggs
- 1 * 1 teaspoon vanilla extract
- 1 * 1 cup canned unsweetened coconut milk
- 6 * 6 ounces bittersweet chocolate bars (do not exceed 61% cacao), broken into 1/2-inch irregular pieces, divided
- 1/2 * 1/2 cup sweetened flaked coconut
- Coconut Drizzle
- 3/4 * 3/4 cup powdered sugar
- 2 * 2 tablespoons (or more) canned unsweetened coconut milk
- 1/2 * 1/2 teaspoon vanilla extract
- * Vanilla ice cream
Tomato and Eggplant (Aubergine) Gratin
By OralW
Heat the oven to 450 degrees F/230 degrees C
- 1/2 cup/125 ml olive oil
- 2 large onions, sliced
- 3 cloves garlic, chopped
- 1 bay leaf
- 1 pepperoncino, smashed, optional
- 4 pounds/1.8 kg tomatoes, roughly chopped
- Kosher salt and freshly ground black pepper
- A handful of fresh herb leaves, such as basil, parsley and rosemary
- 2 pounds/1 kg eggplant, sliced about 1/2 inch/1 cm thick
- 1 cup/80 g homemade breadcrumbs, toasted
- Pinch chili powder, more to taste
- 3 tablespoons freshly grated Parmesan
Huguenot Torte
By OralW
STEP 1 Preheat oven to 325 degrees with racks in the upper and lower thirds of the oven
- Nonstick cooking spray
- 4 large eggs
- 3 cups sugar
- 8 tablespoons all-purpose flour
- 5 teaspoons baking powder
- 1/2 teaspoon salt
- 3 large Granny Smith apples, cored and cut into 1/2-inch pieces (about 2 Cups)
- 2 cups chopped pecans, plus more for garnish
- 2 teaspoons pure vanilla extract
- Whipped cream, for serving
Chocolate (Dark) Madeleines
By OralW
Place the butter in a microwave-safe bowl and melt it in the microwave
- 3 large eggs, room temperature
- 3 oz bar bittersweet chocolate (70%-82%, I used 54%), finely chopped
- 1 stick (4 oz) unsalted butter 2/3 cup sugar
- 1/2 teaspoon pure vanilla
- 1/4 teaspoon sea salt
- 1/4 cup Special Dark cocoa powder
- 1 teaspoon baking powder
- 3/4 cup + 2 tablespoons all-purpose flour
Lemon Bars (Butch's)
By OralW
In a bowl, combine the flour, butter and confectioners’s sugar
- Filling:
- 2 cups (284 g) all-purpose flour
- 1 cup (228 g) butter, softened
- 1/2 cup (57 g) confectioners’ sugar
- 4 eggs
- 2 cups (398 g) sugar
- 4 tbl (28 g) all-purpose flour
- 1 tsp baking powder
- 4 tbl (56 g) lemon juice
- 2 tsp grated lemon peel
- Additional confectioners’ sugar