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Recipes
Cocoa Buttermilk Cake with Scrolled Tuiles
By kelsa94
Preheat oven to 350 degrees
- 1 cup (2 sticks) unsalted butter, softened, plus more for pans
- 1 1/4 cups unsweetened Dutchprocess cocoa powder, plus more for pans
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 3/4 cups sugar
- 3 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 cups low-fat buttermilk
PB and J Smoothies
By kelsa94
1. In a blender, combine tofu, berries, almond milk, juice and peanut butter
- 6 ounces light soft silken tofu
- 2/3 cup frozen blueberries
- 1 1/4 cups vanilla-flavored almond milk, chilled
- 1/2 cup grape juice, chilled
- 2 tablespoons creamy peanut butter
- 1/2 cup small ice cubes or crushed ice
- fresh blueberries (optional)
Pumpkin Pie Cookies
By kelsa94
1. Heat oven to 350°F. Generously spray bottoms and sides of 24 regular-size muffin cups with cooking spray
- COOKIE BASE AND TOPPING
- 1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
- 1/4 cup cold butter
- 4 oz (half of 8-oz package) cold cream cheese
- PUMPKIN FILLING
- 3 oz cream cheese, well-softened
- 2 tablespoons sugar
- 3 tablespoons canned pumpkin (not pumpkin pie mix)
- 2 teaspoons Gold Medal™ all-purpose flour
- 1/4 teaspoon pumpkin pie spice
Tomato-Braised Chicken Thighs With Olives and Capers Over Polenta
By kelsa94
Cook the polenta according to the package directions
- 1 cup polenta
- 2 teapoons olive oil
- 8 bone-in, skin-on chicken thighs (about 1 3/4 pounds total)
- Kosher salt and black pepper
- 1 onion, chopped
- 2 cloves garlic, chopped
- 2 sprigs fresh thyme, plus leaves for serving
- 1 28-ounce can whole peeled tomatoes
- 1/3 cup pitted oiled-cured olives
- 1 tablespoon capers
Chicken and Cavatelli
By kelsa94
In a large pot, bring the broth, bay leaf, onion, celery, and carrots to a simmer
- 5 cups canned low-sodium chicken broth or homemade stock
- 1 bay leaf
- 1 onion, cut into thin slices
- 2 ribs celery, cut into 1/2-inch pieces
- 3 carrots, cut into 1/2-inch pieces
- 1 teaspoon dried sage
- 1 1/2 teaspoons salt
- 1/4 teaspoon fresh-ground black pepper
- 4 bone-in chicken breasts (about 2 1/4 pounds in all)
- 3/4 pound frozen cavatelli, egg noodles, or dumplings
- 2 tablespoons butter, softened
- 2 tablespoons flour
Mediterranean Chicken Wrap
By kelsa94
Make It Now Night before: Cook the chicken
- 1 chicken cutlet (3 ounces)
- Coarse salt and ground pepper
- 1 whole-wheat wrap, 10 inches
- 1 tablespoon olive tapenade
- 2 canned artichoke hearts, squeezed dry and thinly sliced
- 1/2 small tomato, thinly sliced
- 1/4 cup mixed baby greens
Old-Fashioned Apple Cake with Brown Sugar Frosting
By kelsa94
This cake is an old, old favorite of ours
- 2 1/3 2 1/3 1/3 cups King Arthur Unbleached All-Purpose Flour or King Arthur White Whole Wheat Flour
- 1 2/3 1 2/3 2/3 cups granulated sugar
- 2 2 2 teaspoons baking soda
- 3/4 3/4 3/4 teaspoon salt
- 1 1/2 1 1/2 1 1/4 Apple Pie Spice or 1 teaspoon ground cinnamon + 1/4 teaspoon each ground ginger and ground nutmeg
- 2 2 2 large eggs
- 1/2 1/2 1/2 cup (8 tablespoons) unsalted butter, softened
- 4 4 1 1/3 peeled, cored, chopped apple, about 1 1/3 pounds whole apples
- 1 1 1 cup diced toasted walnuts or pecans
- 7 7 7 tablespoons unsalted butter
- 2/3 2/3 2/3 cup brown sugar
- 1/4 1/4 1/4 teaspoon salt
- 1/4 1/4 1/4 cup milk
- 2 1/4 2 1/4 1/4 cups confectioners' sugar
- 3/4 3/4 1/4 teaspoon vanilla extract or 1/4 teaspoon vanilla-butternut flavor
Yellow Butter Cupcakes
By kelsa94
Preheat oven to 350 degrees
- 3 cups cake flour, (not self-rising), sifted
- 1 1/2 cups all-purpose flour
- 2 1/4 teaspoons baking powder
- 1 1/2 teaspoons coarse salt
- 3/4 teaspoon baking soda
- 9 ounces (2 sticks plus 2 tablespoons) unsalted butter, softened
- 2 1/4 cups sugar
- 5 large eggs plus 3 large yolks, room temperature
- 2 cups buttermilk, room temperature
- 2 teaspoons pure vanilla extract
No-Cook Red, White, and Blue Cheesecake
By kelsa94
In a food processor, pulse graham crackers until finely ground (you should have about 2 cups)
- 15 graham crackers (8 ounces)
- 1 stick unsalted butter, melted
- 3 tablespoons granulated sugar
- Salt
- 2 bars (8 ounces each) cream cheese, room temperature
- 3/4 cup confectioners' sugar
- 1 cup Greek yogurt (full-fat)
- 2 teaspoons pure vanilla extract
- 1 cup heavy cream, whipped
- 2 cups fresh berries
Fajita-Style Quesadillas
By kelsa94
In a large skillet cook sweet pepper, onion, and serrano pepper in hot oil over medium-high heat for 3 to 5 minutes...
- 1/2 medium red or green sweet pepper, seeded and cut into bite-size strips
- 1/2 medium onion, halved and thinly sliced
- 1 fresh serrano pepper, halved, seeded, and cut into thin strips*
- 2 teaspoons vegetable oil
- 4 6-inch white corn tortillas
- Nonstick cooking spray
- 1/2 cup shredded Monterey Jack cheese (2 ounces)
- 2 thin slices tomato, halved crosswise
- 1 tablespoon snipped fresh cilantro
- Light dairy sour cream (optional)
- Cilantro and lime wedges (optional)