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Recipes
Cream Cheese Frosting
By OralW
1. Beat the cream cheese and butter together: Using an electric mixer, beat the cream cheese and butter together u...
- 1/2 cup of butter (1 stick, 4 ounces, 115g), room temperature
- 8 oz of Philadelphia cream cheese (1 package, 224g), room temperature
- About 3 cups (360g) of powdered sugar (also known as confectioner's sugar), sifted
- 1 teaspoon of vanilla extract
Carrot Cake
By OralW
1. Preheat the oven to 350
- 4 servings
- 4 eggs
- 1 1/3 cups vegetable oil
- 2 cups white sugar
- 2 cups flour
- 2 teaspoons each baking powder and baking soda
- 1 teaspoon each cinnamon, allspice and nutmeg
- 3 cups grated carrot
- 1 cup each chopped walnuts and chocolate chips
- 2 two-finger pinches Bitterman’s Chocolate Fleur de Sel
Szechuan Noodles
By OralW
Place the garlic and ginger in a food processor fitted with a steel blade
- 6 * 6 garlic cloves, chopped
- 1/4 * 1/4 cup fresh ginger, peeled and chopped
- 1/2 * 1/2 cup vegetable oil
- 1/2 * 1/2 cup tahini (sesame paste)
- 1/2 * 1/2 cup smooth peanut butter
- 1/2 * 1/2 cup good soy sauce
- 1/4 * 1/4 cup dry sherry
- 1/4 * 1/4 cup sherry vinegar
- 1/4 * 1/4 cup honey
- 1/2 * 1/2 teaspoon hot chili oil
- 2 * 2 tablespoons dark sesame oil
- 1/2 * 1/2 teaspoon freshly ground black pepper
- 1/8 * 1/8 teaspoon ground cayenne pepper
- 1 * 1 pound spaghetti
- 1 * 1 red bell pepper, julienned
- 1 * 1 yellow bell pepper, julienned
- 4 * 4 scallions, sliced diagonally (white and green parts)
Bolivian Pepper Jack Cornbread
By OralW
1. Heat oven to 375 degrees F with a rack in the middle position
- 2 1/2 2 1/2 1/2 cups(363 grams) finely ground cornmeal, plus more for the pan
- 1/3 1/3 1/3 cup (64 grams) white sugar
- 1 1 1 tablespoon aniseed
- 2 1/2 2 1/2 1/2 teaspoons kosher salt
- 2 2 2 teaspoons baking powder
- 1/2 1/2 1/2 teaspoon cayenne pepper
- 3 3 3 to 4 kernels (cut from 3 to 4 large ears)- or use defrosted, drained frozen
- 1 1 1 orange bell pepper, stemmed, seeded and chopped
- 1 1/2 1 1/2 1/2 cups whole milk
- 4 4 4 large eggs
- 12 12 1/2 tablespoons (1 1/2 sticks) salted butter, melted and slightly cooled
- 8 8 1/2" ounces pepper jack cheese, cut into 1/2" chunks
Coconut-Lime Berry Cake
By OralW
1. Preheat oven to 350 degrees
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for baking dish
- 1 3/4 cups plus 1 tablespoon all-purpose flour (spooned and leveled), plus more for baking dish
- 2 teaspoons baking powder
- 1/2 teaspoon coarse salt
- 1 cup packed sweetened shredded coconut
- 1 cup plus 1 tablespoon sugar
- 3 large eggs
- 3/4 cup buttermilk
- 2 teaspoons finely grated lime zest, plus 2 tablespoons lime juice
- 3 cups mixed berries, such a raspberries, blackberries, and blueberries (about 1 pound)
- 3 tablespoons amber rum or orange juice
Sage & Gorgonzola Gougères (Cheese Puffs)
By OralW
In medium heavy-bottomed saucepan, heat the water, butter, and salt
- 1/2 cup water
- 3 tbsp butter, cut into small pieces
- 1/2 tsp salt
- 1/2 cup flour
- 2 eggs
- 1 tsp minced fresh sage
- 1/4 cup crumbled Gorgonzola cheese
Upside-Down Fudge-Almond Tart
By OralW
Decadent, rich, and intensely chocolaty, this recipe garnered our highest rating for flavor
- * Cooking spray
- 1 * 1 cup coarsely chopped almonds, toasted
- 4 * 4 ounces bittersweet chocolate, coarsely chopped
- 6 * 6 tablespoons unsalted butter
- 2.25 * 2.25 ounces all-purpose flour (about 1/2 cup)
- 3 * 3 tablespoons sifted Dutch process cocoa
- 1/4 * 1/4 teaspoon salt
- 2 * 2 large eggs
- 6 * 6 tablespoons sugar
- 2 * 2 tablespoons golden cane syrup (such as Lyle's Golden Syrup)
- 3/4 * 3/4 teaspoon vanilla extract
German Chocolate Sheet Cake
By OralW
FOR THE FROSTING: Whisk yolks in medium saucepan; gradually whisk in evaporated milk
- Frosting
- 4 egg yolks
- 1 (12 ounce) can evaporated milk
- 1 cup granulated sugar
- 1 ⁄4 cup packed light brown sugar
- 6 tablespoons unsalted butter, cut into 6 pieces (3/4 stick)
- 1 ⁄8 teaspoon table salt
- 2 teaspoons vanilla extract
- 2 1⁄3 cups sweetened flaked coconut (7 ounces)
- 1 1⁄2 cups finely chopped pecans, toasted on baking sheet in 350-degree oven until fragrant and browned, about 8 minutes
- For the Cake
- 4 ounces semisweet chocolate or 4 ounces bittersweet chocolate, chopped fine
- 1 ⁄4 cup Dutch-processed cocoa powder, sifted
- 1 ⁄2 cup boiling water
- 2 cups unbleached all-purpose flour, plus additional for dusting pan
- 3 ⁄4 teaspoon baking soda
- 12 tablespoons unsalted butter, softened (1 1/2 sticks)
- 1 cup granulated sugar
- 2 ⁄3 cup packed light brown sugar
- 3 ⁄4 teaspoon table salt
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3 ⁄4 cup sour cream, room temperature
Cheesecake with Brownie-Bottom & Lemon
By OralW
CRUST: Preheat oven to 350 degrees
- CRUST:
- nonstick vegetable oil spray
- 6 tablespoons all purpose flour
- 1 1/2 teaspoons unsweetened cocoa powder
- 1/8 teaspoon salt
- 3 ounces bittersweet chocolate (54 to 60% cacao) -- chopped
- 1/4 cup unsalted butter (1/2 stick)
- 3/4 cup sugar
- 1/4 cup golden brown sugar -- packed
- 1 large egg
- 1/2 teaspoon vanilla extract
- FILLING:
- 5 packages cream cheese (8 oz) -- room temperature
- 1 3/4 cups sugar
- 2 tablespoons all purpose flour
- 1 tablespoon lemon peel -- finely grated
- 4 teaspoons fresh lemon juice
- 5 large eggs
- 2 large egg yolks
- 1/2 cup sour cream
- 1/4 cup heavy whipping cream
- TOPPING:
- 1 cup sour cream
- bitter sweet chocolate curls or shavings
- 1 each lemon, halved lengthwise, thinly sliced
- crosswise
Bars, Maple-Pecan Pie
By OralW
1. Heat oven to 325°F. Line 8-inch square baking pan with foil, leaving edges slightly overhanging; coat foil with...
- CRUST
- 1/2 cup unsalted butter, chilled, cut up
- 1/2 cup packed light brown sugar
- 1 cup old-fashioned oats
- 1 cup all-purpose flour
- 1/8 teaspoon salt
- FILLING
- 2 cups pecan halves, toasted*
- 1/2 cup packed light brown sugar
- 1/2 cup pure maple syrup
- 1/4 cup unsalted butter, cut up
- 3 tablespoons heavy whipping cream
- 1/4 teaspoon salt