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Recipes
Blooming Cupcake
By kmad
Step 1 Bake cupcakes and cool completely on Cooling Grid
- Tools:
- •Standard muffin pan
- •Tip: 18
- •Tip: 21
- •Tip: 67
- •Disposable Decorating Bags
- •Standard White Baking Cups
- •Standard Coupler
- •Cooling Grid
- Ingredients:
- •Rose Icing Color
- •Lemon Yellow Icing Color
- •Golden Yellow Icing Color
- •Kelly Green Icing Color
- •Buttercream icing
- •Your favorite cupcake recipe
- Makes: Each cupcake serves 1.
- Techniques Used:
- •Rosette
French Toast Sugar Cookies
By kmad
I can’t decide if these taste more like french toast or a brown sugar cinnamon pop tart! Either way, these sugar ...
- COOKIES
- 1/2 cup (1 stick) butter, slightly softened
- 1 cup sugar
- 1 egg
- 3 cups all purpose flour
- 2 tsp. baking powder
- 1/2 cup milk
- 1 tsp. vanilla extract
- 1/4 tsp. salt
- 1 teaspoon cinnamon
- FROSTING
- 1/2 cup (1 stick) butter, softened
- 1 lb. powdered sugar
- 2-3 tsp. maple extract
- 2-4 Tablespoons milk, or to desired consistency
Peaches-and-Cream Ice Cream Cake
By kmad
For layers with a colorful contrast, use two different varieties of peach sorbet
- 1/2 cup (1 stick) unsalted butter, softened, plus more for pan
- 1 1/2 cups cake flour, not self-rising
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup sugar
- 2 large eggs, separated
- 1/2 cup buttermilk
- Vegetable-oil cooking spray
- 1 1/2 pints vanilla ice cream, slightly softened
- 1 1/2 pounds ripe peaches, cut into 1/2-inch pieces (about 2 1/4 cups)
- 2 pints peach sorbet, slightly softened
Chocolate-Ancho Chili Flourless Cake
By kmad
Preheat the oven to 350 degrees F
- 2 sticks unsalted butter, plus extra for pan
- 8 ounces bittersweet chocolate, chopped
- 1/4 cup unsweetened cocoa powder, sifted, plus more for dusting
- 3 tablespoons ancho chili powder
- 1/4 teaspoon salt
- 6 large eggs, separated
- 1 cup sugar
- 1 cup heavy cream
- 2 tablespoons confectioners' sugar
- Pinch ground cinnamon
Rolled Vanilla Sponge Cake
By kmad
For Sponge Cake: Preheat oven to 450 degrees F (230 degrees C) and place oven rack in the center of the oven
- Sponge Cake:
- 4 large eggs
- 1 large (20 grams) egg yolk
- 1/3 cup (35 grams) sifted cake flour
- 3 tablespoons (30 grams) cornstarch (corn flour)
- 1/2 cup (100 grams) plus 1 tablespoon (15 grams) granulated white sugar (divided)
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon cream of tartar (optional)
- Raspberry Whipped Cream:
- 1 cup (240 ml) heavy whipping cream (double cream) (35-40% butterfat)
- 1/2 teaspoon pure vanilla extract
- 1 - 2 tablespoons (15-30 grams) granulated white sugar
- 1/3 (80 ml) raspberry jam (or other flavored jam) or 1/2 cup (120 ml) lightly sweetened raspberry sauce or strawberry sauce
Coconut Cake
By kmad
Toasted coconut curls give this classic layer cake from "Martha Stewart's Baking Handbook" a truly sophisticated
- 1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pans
- 3 1/2 cups all-purpose flour, plus more for pans
- 1 tablespoon plus 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup packed sweetened, shredded coconut
- 2 2/3 cups sugar
- 4 large whole eggs, plus 4 large egg whites
- 1 tablespoon pure vanilla extract
- 1 1/2 cups unsweetened coconut milk
- Seven -Minute Frosting
- Fresh Coconut Curls, for garnish, toasted
Grilled Lobster Tails with Lemon-Red Fresno Butter Recipe : Bobby Flay : Recipes : Food Network
By kmad
For the lemon-red Fresno butter: Put the lemon juice in a small saucepan and bring to a boil over high heat
- Lemon-Red Fresno Butter:
- 1 1/2 cups freshly squeezed lemon juice
- 1 teaspoon clover honey
- 2 sticks unsalted butter, softened
- 2 teaspoons finely grated lemon zest
- 3 red Fresno chiles, grilled, seeded and finely diced
- Kosher salt and freshly grounded black pepper
- Grilled Lobster Tails:
- Kosher salt
- 8 jumbo Maine lobster tails (8 to 10 ounces each)
- Canola oil, for brushing
- Freshly ground black pepper
- Fresh cilantro leaves, for garnish
- Lemon zest, for garnish
Chocolate, Cherry and Marsala Cassata
By kmad
filling: Combine dried currants and 2 tablespoons Marsala in small bowl
- Filling
- 1/3 cup dried currants
- 5 tablespoons Marsala
- 1 17-ounce can dark sweet pitted cherries in syrup, drained (syrup reserved for frosting)
- 1 15-ounce container ricotta cheese
- 1/4 cup sugar
- 2 tablespoons whipping cream
- 1 16-ounce pound cake
- Chocolate Frosting
- 12 ounces semisweet chocolate, chopped
- 1/4 cup Marsala
- 1 cup (2 sticks) chilled unsalted butter, cut into pieces
- Reserved cherry syrup
Mini Turkey Pot Pie in a Shell
By kmad
1. Prepare the pastry shells according to the package directions
- 1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells
- 1 tablespoon vegetable oil
- 1 medium onion, chopped (about 1/2 cup)
- 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request®)
- 1/2 cup milk
- 1 package (10 ounces) frozen peas and carrots
- 2 cups cubed cooked turkey
Toasted Coconut Marshmallows
By kmad
Sprinkle half the toasted coconut in an 8 by 12-inch nonmetal pan
- recipe Homemade Marshmallow batter:
- 7 ounces sweetened shredded coconut, toasted
- Confectioners' sugar
- 3 packages unflavored gelatin
- 1 1/2 cups granulated sugar
- 1 cup light corn syrup
- 1/4 teaspoon kosher salt
- 1 tablespoon pure vanilla extract
- Confectioners' sugar, for dusting
- Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.
- Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 d
- With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix tho