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Recipes
Coconut Cream Bread Pudding
By kmad
Lightly butter the bottom of a 9-inch square flameproof baking dish
- Butter, for dish
- 1 (16 to 20-inch loaf French bread, cut into 1-inch cubes
- 4 egg yolks
- 2 whole eggs
- 2 (13 1/2-ounce) cans unsweetened coconut milk
- 1 (13 1/2-ounce) can cream of coconut
- 1/4 teaspoon salt
- 1/4 teaspoon freshly grated nutmeg
- Pinch mace
- 1 1/2 cups sweetened flaked coconut, plus 1/2 cup, toasted for garnish
- Chocolate Velvet Sauce, recipe follows
Chipotle and Rosemary Roasted Nuts
By kmad
Preheat the oven to 350 degrees F
- Vegetable oil
- 3 cups whole roasted unsalted cashews (14 ounces)
- 2 cups whole walnut halves (7 ounces)
- 2 cups whole pecan halves (7 ounces)
- 1/2 cup whole almonds (3 ounces)
- 1/3 cup pure maple syrup
- 1/4 cup light brown sugar, lightly packed
- 3 tablespoons freshly squeezed orange juice
- 2 teaspoons ground chipotle powder
- 4 tablespoons minced fresh rosemary leaves
- Kosher salt
Peanut Butter & Jelly Bars
By kmad
Preheat oven to 350°F. Line 8 x 8 x 2-inch metal baking pan with heavy-duty foil, leaving 2-inch overhang around e...
- Nonstick vegetable oil spray
- 1 1/2 cups unbleached all purpose flour
- 1/2 teaspoon baking powder
- 3/4 cup smooth peanut butter
- 3/4 cup (packed) golden brown sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup grape jelly or other jelly or jam
- 2/3 cup coarsely chopped salted dry-roasted peanuts
- print a shopping list for this recipe
Cream Cheese Swirl Blondies
By kmad
Preheat oven to 325 degrees
- 11 tablespoons (1 stick plus 3 tablespoons) unsalted butter, room temperature, plus more for pan
- 1 2/3 cups plus 2 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1 cup packed light-brown sugar
- 3 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 6 ounces cream cheese, room temperature
- 1/4 cup sugar
Apple-Cherry Crumble Bars
By kmad
Reminiscent of a fruit crisp, this sweet-tart dessert upends the usual proportions of jammy filling and buttery oat...
- 3 cups dried apples, about 7 ounces
- 3/4 cup dried cherries, about 4 1/2 ounces
- 1 3/4 cups apple cider
- 3/4 cup plus 2 tablespoons packed light-brown sugar
- 1 teaspoon ground cinnamon
- 2 cups rolled oats
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 sticks (16 tablespoons) cold unsalted butter, cut into small pieces, plus more for dish
Dark Chocolate Walnut Cookies
By kmad
Preheat oven to 375° F. Line cookie sheets with a piece of parchment, or leave un-greased
- 1 1/3 cups all-purpose flour
- 2/3 cup unsweetened Dutch-process cocoa powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cups (1 1/2 sticks)unsalted butter, softened to room temperature
- 1 1/4 cups packed light brown sugar
- 2 large eggs
- 3/4 cup (4.5 oz) good-quality bittersweet (dark) chocolate morsels or chopped chocolate pieces
- 1 cup walnuts coarsely chopped
Peanut-Butter Pretzel Candy
By kmad
Turn leftover farm-stand pretzels into simple candies
- 1/2 cup creamy peanut butter
- 1/4 cup plus 1 tablespoon confectioners' sugar
- 1 tablespoon unsalted butter, room-temperature
- 1 cup crushed pretzels
- 5 ounces milk chocolate, melted
Chocolate Peanut Butter Cake
By kmad
1. Preheat oven to 350°. Sift flour, baking powder, and salt into a medium bowl; set aside
- Cake:
- 2 1/4 cups cake flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/4 cups sugar
- 1/2 About 1/2 cup unsalted butter, at room temperature 1/2 cup creamy peanut butter
- 2 large eggs
- 2 teaspoons vanilla extract
- 2/3 cup milk
- Peanut butter filling:
- 3/4 cup creamy peanut butter
- 8 ounces cream cheese, at room temperature
- 1 cup powdered sugar
- 1/4 cup milk Assembly
- Fudge Frosting:
- 2 Reese's Peanut Butter Cups, quartered
- 1/2 cup dry-roasted peanuts
Fresh Pappardelle Noodles
By kmad
This recipe is adapted from Jamie Oliver's cookbook "The Naked Chef Takes Off" (Hyperion, 2001)
- 1 2/3 cups bread flour
- 1 2/3 cups semolina flour, plus more for dusting
- 3 large eggs
- 8 large egg yolks
Baked Rigatoni with Bechamel Sauce
By kmad
Preheat oven to 425 degrees F
- Bechamel sauce:
- 1 stick unsalted butter (4 ounces)
- 1/2 cup and 2 tablespoons all-purpose flour
- 1 quart whole milk, at room temperature
- Pinch fresh nutmeg
- Sea salt and white pepper
- 1 cup grated fontina
- 1/2 pound thinly sliced prosciutto, julienned
- 1 pound dry rigatoni
- 3 tablespoons unsalted butter, diced