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Recipes
Snickerdoodles
By kmad
In a mixing bowl, cream butter and 3/4 cup granulated sugar until smooth
- 1/2 cup (60g) unsalted butter, at room temperature
- 3/4 cup granulated sugar, plus 2 tablespoons
- 1 large egg
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon cinnamon
Sarah's PB&J Chocolate Bars
By kmad
Make the base: Line an 8-inch square baking pan with foil, extending it over the sides
- For the base:
- 1 stick unsalted butter
- 1/3 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 large egg, beaten
- 1 sleeve saltines (40 crackers, regular or whole wheat), finely crushed
- 3/4 cup finely chopped roasted peanuts
- For the filling and glaze:
- 1/4 cup grape jelly
- 7 tablespoons plus 1 teaspoon unsalted butter, softened
- 1/3 cup creamy peanut butter
- 1/2 cup confectioners' sugar
- 4 ounces semisweet chocolate, chopped
Pumpkin Gingerbread Trifle
By kmad
Bake the gingerbread according to the package directions; cool completely
- 2 (14-ounce) packages gingerbread mix
- 1 (5.1-ounce) box cook-and-serve vanilla pudding mix
- 1 (30-ounce) can pumpkin pie filling
- 1/2 cup packed brown sugar
- 1/3 teaspoon ground cardamom or cinnamon
- 1 (12-ounce) container frozen whipped topping
- 1/2 cup gingersnaps, optional
Bittersweet Chocolate Caramel Tart
By kmad
1. Preheat oven to 350 degrees F
- 1/2 cup butter, softened
- 2/3 cup sugar
- 1/3 cup unsweetened Dutch-process cocoa powder
- 1 egg yolk
- 1 teaspoon vanilla
- 1/2 teaspoon chocolate extract or flavoring
- 1 cup all-purpose flour
- 2 cups sugar
- 1/2 cup water
- 1/4 cup light-color corn syrup
- 1/2 cup whipping cream
- 1/2 cup butter, cut up
- 1/2 teaspoon vanilla
- 6 ounces bittersweet chocolate, finely chopped
- 3/4 cup whipping cream
- 1 to 2 teaspoons coarse sea salt (optional)
Baked Risotto
By kmad
Preheat an oven to 400°F
- 3 Tbs. olive oil
- 2 leeks, white and light green portions, halved, rinsed well and thinly sliced
- 4 garlic cloves, minced
- 1 tsp. chopped fresh thyme
- Kosher salt and freshly ground pepper, to taste
- 1 1/2 cups Arborio or Carnaroli rice
- 1/2 cup dry white wine
- 4 1/4 cups chicken broth, warmed
- 1 1/2 lb. asparagus, tough ends trimmed
- 1/2 cup grated Parmigiano-Reggiano cheese
- 3 Tbs. cold unsalted butter, cut into 6 pieces
Cranberry Trifle
By kmad
With layers of sweetened cranberries, buttery pound cake, and fluffy whipped cream, this trifle is a truly easy d...
- 2 bags (12 ounces each) cranberries, fresh or frozen
- 2 1/4 cups granulated sugar
- 2 tablespoons finely grated peeled fresh ginger
- 1 bar (8 ounces) cream cheese, room temperature
- 1/4 cup packed light-brown sugar
- 1/2 teaspoon pure vanilla extract
- 2 cups heavy cream
- 2 homemade or store-bought all-butter pound cakes (12 ounces each), cut into 3/4-inch-thick slices
- Candied Orange Zest, for garnish (optional)
Cheddar, Bacon, and Fresh Chive Biscuits
By kmad
Preheat oven to 350°F. Brush six 10-ounce custard cups with 1 tablespoon oil
- 4 tablespoons olive oil, divided
- 6 6- to 61/2-inch-diameter corn tortillas
- 1 15-ounce can pinto beans or black beans, drained
- 2/3 cup chopped fresh cilantro, divided
- 1 teaspoon ground cumin
- 6 large eggs
- 3/4 cup grated Monterey Jack cheese
- 1 cup purchased pico de gallo
- 2 to 3 teaspoons bottled chipotle hot sauce
Chicken Pot Pie
By kmad
Place the chicken breasts on a baking sheet and rub them with olive oil
- For the pastry:
- 3 whole (6 split) chicken breasts, bone-in, skin-on
- 3 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
- 5 cups chicken stock, preferably homemade
- 2 chicken bouillon cubes
- 12 tablespoons (1 1/2 sticks) unsalted butter
- 2 cups yellow onions, chopped (2 onions)
- 3/4 cup all-purpose flour
- 1/4 cup heavy cream
- 2 cups medium-diced carrots, blanched for 2 minutes
- 1 (10-ounce) package frozen peas (2 cups)
- 1 1/2 cups frozen small whole onions
- 1/2 cup minced fresh parsley leaves
- 3 cups all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1 teaspoon baking powder
- 1/2 cup vegetable shortening
- 1/4 pound cold unsalted butter, diced
- 1/2 to 2/3 cup ice water
- 1 egg beaten with 1 tablespoon water, for egg wash
- Flaked sea salt and cracked black pepper
- Directions
- Preheat the oven to 350 degrees F.
Carrot Cake
By kmad
In a mixing bowl, mix sugar, vegetable oil, and eggs
- Frosting Ingredients:
- 2 cups granulated sugar
- 1 1/2 cups vegetable oil
- 4 fresh whole eggs
- 2 cups pastry flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 3 cups raw finely ground carrots
- 4 ounces finely chopped walnuts
- 1 1/2 pounds powdered sugar
- 12 ounces room temperature cream cheese
- 1 tablespoon vanilla extract
- 2 ounces room temperature margarine
- Preheat oven to 300 degrees F.