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Recipes
Brûléed Bourbon-Maple Pumpkin Pie
By bsmyth10
Equipment: A kitchen torch Filling: 1
- Crust:
- 1/4 C plus 1 Tbsp. Dutch-process unsweetened cocoa powder
- 3 1/2 Tbspgranulated sugar
- 1 tsp kosher salt
- 1 1/4 C plus 1 Tbsp. all-purpose flour, plus more for dusting
- 6 Tbsp(3/4 stick) chilled unsalted butter, cut into pieces
- 2 Tbsp chilled vegetable shortening, cut into pieces
- 1 large egg yolk
- 1/2 tsp apple cider vinegar
- Filling:
- All-purpose flour (for dusting)
- 4 large eggs
- 1 15-oz. can pure pumpkin purée
- 1/4 C sour cream
- 2 Tbsp bourbon
- 1 tsp ground cinnamon
- 1/2 tsp kosher salt
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground allspice
- 1/8 tsp ground mace (optional)
- 3/4 C pure maple syrup, preferably grade B
- 1/2 vanilla bean, split lengthwise, or 1 tsp. vanilla extract
- 1 C heavy cream
- 2 Tbsp granulated sugar
Ricotta & sweet potato gnocchi with buttermilk mornay, fresh figs, and pancetta
By bsmyth10
Prick potatoes all over with a fork and steam in microwave wrapped in damp paper towels until tender and fully cook...
- For Mornay Sauce:
- 2 lbs sweet potatoes
- 1 large egg yolk
- 2/3 C whole milk ricotta
- 1 1/2 C all purpose flour (more or less as needed)
- pinch freshly grated nutmeg
- 1/4 tsp cinnamon
- 2 Tbsp butter
- 3 Tbsp all purpose flour
- 2 C buttermilk
- cayenne
- nutmeg
- 1/4 tsp salt
- 2 oz grated gruyere cheese (about 1/2 C, packed)
- To Serve:
- 12 figs, quartered
- 6 slices pancetta, cooked
- fresh chives, chopped fine
Blueberry Bliss Breakfast Bars
By bsmyth10
Line an 8"x 8" (or so) baking pan with parchment or wax paper such that the paper hangs over the edges (the pan I u...
- 1 + 1/2 cups 100% pure, uncontaminated, rolled oats***
- 3/4 cup whole almonds
- Heaping 1/2 cup dried blueberries
- 1/2 cup pistachios
- 1/3 cup ground flaxseed
- 1/3 cup walnuts
- 1/3 cup pepitas
- 1/4 cup sunflower seeds
- 1/3 cup pure maple syrup or honey
- 1/4 cup unsweetened apple sauce
- 1 cup almond butter
Starbucks Maple Oat Pecan Scones
By bsmyth10
Preheat oven to 425 degrees
- 1 C oats
- 1 1/2 C flour
- 2 Tbs sugar
- 1/2 tsp salt
- 1 Tbs baking powder
- 2 Tbs maple syrup
- 2 1/2 Tbs butter, cold
- 1 large egg
- 1/2 C half and half
- 1/2-3/4 tsp maple extract
- 2/3 C coarsely chopped pecans
Tuscan Vegetable Soup
By bsmyth10
In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside
- 1 (15-ounce) can low-sodium canellini beans, drained and rinsed
- 1 tablespoon olive oil
- 1/2 large onion, diced (about 1 cup)
- 2 carrots, diced (about 1/2 cup)
- 2 stalks celery, diced, (about 1/2 cup)
- 1 small zucchini, diced (about 1 1/2 cups)
- 1 clove garlic, minced
- 1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried)
- 2 teaspoons chopped fresh sage leaves (or 1/2 teaspoon dried)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 32 ounces low-sodium chicken broth or vegetable broth
- 1 (14.5-ounce) can no salt added diced tomatoes
- 2 cups chopped baby spinach leaves
- 1/3 cup freshly grated Parmesan, optional
Gingerbread Waffles
By bsmyth10
1. In a small bowl, add milk and lemon juice
- 1 1/2 cups milk
- Juice from 1/2 a lemon
- 2 tablespoons brown sugar
- 1/4 cup butter, melted
- 3 eggs
- 1/4 cup molasses
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground ginger
- 1/4 teaspoon groudn nutmeg
- 1/4 teaspoon ground cloves
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
Pumpkin Cheesecake Muffins
By bsmyth10
Preheat oven to 425F degrees
- CRUMB TOPPING
- 1/4 cup (50g) dark brown sugar (or light brown)
- 1/2 cup (62g) all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 cup (60g) unsalted butter, melted
- PUMPKIN MUFFINS
- 1 and 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice*
- 1/2 cup (100g) dark brown sugar (or light brown)
- 2 large eggs
- 1 cup (227g) pumpkin puree
- 1/2 cup (120ml) vegetable oil (or canola, or melted coconut oil)
- 1/3 cup (80ml) milk
- 1 teaspoon vanilla extract
- CHEESECAKE FILLING
- 6 ounces (168g) cream cheese, softened to room temperature
- 1 egg yolk
- 1 teaspoon vanilla extract
- 3 Tablespoons (36g) granulated sugar
Lemon Poppy Seed Muffins
By bsmyth10
1. Center a rack in the oven and preheat the oven to 400 degrees F
- 2/3 C sugar
- Grated zest and juice of 1 lemon
- 2 C all-purpose flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3/4 C sour cream
- 2 eggs
- 1 tsp vanilla
- 1/2 C butter, melted and cooled
- 2 Tbsp poppy seeds
Crab Rangoon Dip
By bsmyth10
Soften cream cheese in microwave for a minute Add green onions and crab meat
- 2 C crab meat
- 16 oz cream cheese
- 1/2 C sour cream
- 4 green onions, chopped
- 1 1/2 tsp worcestershire
- 2 Tbs powdered sugar
- 1/2 tsp garlic powder
- 1/2 tsp lemon juice
Paleo Sweet Potato Brownies
By bsmyth10
1. Preheat your oven to 375F
- Brownies:
- 1 ripe avocado
- 1 cup (275g) cold sweet potato puree*
- 1/2 cup unsweetened apple sauce
- 1/4 cup date paste
- 1 tsp pure vanilla extract
- 4 eggs
- 1/4 cup coconut flour
- 2 tbsp arrowroot flour
- 1/2 cup cacao powder
- 1 tsp dried ancho chile, finely chopped
- 1/2 tsp Himalayan or unrefined sea salt
- 1 tsp baking soda
- 1/2 cup pecans, coarsely chopped
- Icing:
- 1/4 cup date paste
- 1/2 cup all natural halzelnut butter
- 1/4 cup cacao powder
- 2 tbsp unpasteurized honey
- 1/2 cup full fat canned coconut milk
- Generous pinch Himalayan or unrefined sea salt