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Recipes
Wedding Cake Charlottes
By kmad
1. Line bottom of an 8.5" springform pan with parchment paper
- 2 (3 oz) pkgs cake-like ladyfingers, split
- 1 envelope unflavored gelatin
- 1/4 cup hot water
- 1 (8 oz) package cream cheese, softened
- 1 cup confectioners' sugar
- 1/4 cup butter
- 1/4 cup almond or hazelnut liquer (Amaretto or Frangelico)
- 2 cups heavy whipping cream
- 1 tbsp sugar
- 2 cups blueberries, divided
- 2 cups raspberries, divided
Coconut Pudding with Caramel Sauce
By kmad
1.Sprinkle gelatin over 1/2 cup water, and let stand until softened, about 5 minutes
- 3 tablespoons unflavored gelatin
- Nonstick cooking spray
- 2 cups half-and-half
- 1 cup sugar
- 1 teaspoon pure almond extract
- 3 cups freshly grated coconut
- 3 cups heavy cream, whipped
- 1 cup fresh shaved coconut
- Caramel Sauce
Pumpkin Chocolate Tiramisu
By kmad
In a large bowl, whisk mascarpone until smooth
- 1 cup mascarpone cheese
- 1 1/4 cups cold heavy cream
- 3/4 cup confectioners' sugar
- 5 tablespoons almond-flavored liqueur, such as Disaronno Originale
- 1 can (15 ounces) pure pumpkin puree
- 2 ounces semisweet chocolate, roughly chopped, or chips
- 1 tablespoon unsweetened cocoa powder, plus 1 1/2 teaspoons for dusting
- 27 to 30 ladyfingers (from a 14.2-ounce package)
- 1/4 teaspoon ground cinnamon, for dusting
Warm Chocolate Molten Cakes with Whipped Cream
By kmad
This is similar to a molton chocolate cake but much easier to make
- 6 Ounces Bittersweet or Semisweet Chocolate, chopped
- 3/4 Cup (1 1/2 sticks) Unsalted Butter
- 3 Large Eggs
- 3 Large Egg Yolks
- 6 Tablespoons Sugar
- 1/8 Teaspoon of Salt
- 6 Tablespoons of Flour
- Whipped Cream
Flourless Peanut-Chocolate Cookies
By kmad
1.Preheat oven to 350 degrees, with racks in upper and lower thirds
- 1 cup creamy peanut butter
- 3/4 cup sugar
- 1 large egg (lightly beaten)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup semisweet chocolate chips
- 1/2 cup roasted salted peanuts
Cod With Leeks and Tomatoes
By kmad
Cod is a lean fish that is available year-round and can be baked, broiled, or poached
- 2 medium leeks, white and light-green parts only, thinly sliced, rinsed well, and patted dry
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1 teaspoon freshly grated lemon zest
- 3 sprigs thyme, or 1 teaspoon dried thyme
- Salt and fresh ground pepper
- 2 1/2 cups cherry tomatoes, (about 12 ounces)
- 4 cod fillets, each 6 to 8 ounces and 3/4 to 1 inch thick
Pumpkin and chocolate cheesecake bars
By kmad
1.Preheat oven to 350F. Line an 8-in
- 1 cup graham cracker crumbs
- 2 tbsp finely chopped candied ginger
- 1/4 cup unsalted butter, melted
- 1 egg
- 3/4 cup pumpkin purée
- 1/2 cup packed brown sugar
- 1/2 tsp ginger
- 1/4 tsp each nutmeg and salt
- 250 g pkg regular cream cheese, at room temperature
- 2 tbsp whipping cream
- 3/4 cup milk chocolate chips
Pizzelles
By kmad
Pizzelle batter is cooked on a special pizzelle iron (also known as a cialde iron), which embosses the cookies with...
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- Pinch of salt
- 2 large eggs
- 3/4 cup sugar
- 2 teaspoons pure vanilla extract
- 1 teaspoon lemon extract
- 5 tablespoons unsalted butter, melted and cooled
Pasta Dough
By kmad
Mound flour in center of a large work surface, and make a well in the middle
- 2 cups "00" flour, plus more for work surface
- 3 large eggs, beaten
- Pinch of salt
Pappardelle Pasta with Olives, Thyme, and Lemon
By kmad
1.Bring a large pot of water to a boil
- 1/2 teaspoon coarse salt, plus more for water
- 8 ounces dried pappardelle, or other long, flat pasta
- 16 Kalamata olives, pitted
- 1/2 cup fresh flat-leaf parsley
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh thyme leaves
- Zest of 1 lemon, coarsely chopped
- One 3-inch piece orange zest, coarsely chopped
- 1/4 teaspoon crushed red-pepper flakes