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Recipes
White Chocolate topped Gingerbread Cookies
By kmad
Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl
- 3 cups flour
- 2 tsp. Ginger, Ground
- 1 tsp. Cinnamon, Ground
- 1 tsp. baking soda
- 1/4 tsp. Nutmeg, Ground (I used fresh)
- 1/4 tap salt
- 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
- 3/4 cup firmly packed brown sugar
- 1/2 cup molasses
- 1 egg
- 1/4 cup granulated sugar
- 1 tsp. Vanilla Extract
- 1 cup white chocolate chips
The Cherpumple "Monster" Pie Cake
By kmad
This is a show stopper!!!
- 1 8-inch frozen pumpkin pie
- 1 box spice cake mix
- 1 8-inch frozen apple pie
- 1 box yellow cake mix
- 1 8-inch frozen cherry pie
- 1 box white cake mix
- Eggs and oil according to the cake mix
- 3 tall tubs of cream cheese frosting
- 3 8.5-inch round cake pans
Sour Cream Toffee Fudge Cake
By kmad
Preheat the oven to 350 degrees F
- Chocolate Icing:
- 1 pound plus 3 1/2 teaspoons unsalted butter
- 2 cups unsweetened cocoa powder
- 2 cups hot brewed coffee
- 1 cup sour cream
- 1 1/2 tablespoons pure vanilla extract
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 3 1/2 cups sugar
- 4 large eggs
- Chocolate Icing, recipe below
- 1 recipe Butter Toffee, recipe follows
- 4 1/2 cups heavy cream
- 3 sticks unsalted butter
- 1/2 cup plus 2 tablespoons unsweetened cocoa powder
- 1/2 cup light corn syrup
- 2 pounds semisweet chocolate, chopped into pieces
- 1 tablespoon pure vanilla extract
- 1 teaspoon almond extract
- Combine the cream, butter, cocoa, and corn syrup in a large saucepan, and bring to a simmer over medium heat. Remove from the heat.
- Put the chopped chocolate in a large bowl. Add the hot cream mixture and let sit for 2 minutes, then whisk until the chocolate is melted and smooth. Add the vanilla and almond extracts and whisk to bl
- Butter Toffee:
- 8 tablespoons (1 stick) unsalted butter
- 1 1/2 cups granulated sugar
- 1 packed cup light brown sugar
- 3/4 cup plus 2 tablespoons heavy cream
- 1/2 teaspoon pure vanilla extract
- Line a baking sheet with parchment or wax paper.
- Combine the butter, granulated sugar, brown sugar, and cream in a medium heavy saucepan and cook over low heat, stirring occasionally, until the sugar dissolves. Continue to cook until the mixture rea
- Remove from the heat, add the vanilla, and stir. Pour onto the prepared sheet and let cool completely.
- Crack the toffee into large shards with a rolling pin. Place the pieces in a large deep pot and break into smaller pieces with the end of the rolling pin. Store in an airtight container until ready to
Caramel Apple Crispie Pops
By kmad
•Before you begin cooking, rough chop 1 ½ cups of dehydrated apples into small chunks
- 4 Tbsp butter or margarine
- 1 10 ounce bag of marshmallows
- 1 1/2 cups dehydrated apples
- 2 individual serving size packets of Apple Cider drink mix
- 1 1/2 cup caramel bits or caramel squares cut into small chunks
- 6 cups Kellogg’s Rice Krispies®
- Popsicle, lollipop, or other sticks
- Caramels for dipping the apples
- Assorted cookies, candies, and sprinkles for decorating
Salted Caramel Cheesecake Squares
By kmad
1. Preheat oven to 350°F (175°C)
- Crust
- 2 1/4 cups graham cracker or digestive biscuit crumbs (from about 17 whole graham crackers)
- 2 tablespoons sugar
- 1/4 teaspoon ground cinnamon
- 10 tablespoons (142g) butter, melted
- Filling
- 3 8-ounce packages Philadelphia-brand cream cheese, room temperature
- 1 cup (225g) sugar
- 3 large eggs
- 1/2 cup dulce de leche
- 2 teaspoons vanilla extract
- Glaze
- 2/3 cup dulce de leche
- 2-3 tablespoons heavy whipping cream
- 10 caramel chews
- Fleur de sel*
Mini Lemon Mousse Cakes
By kmad
Line 6 (3-inch) metal pipe molds with parchment paper, having the parchment come 3 to 4 inches over the top of the ...
- Garnish:
- 1 lemon, juiced
- 1 cup plus 2 tablespoons simple syrup
- 1 package unflavored gelatin
- 1 cup heavy cream, chilled
- 1 cup lemon curd
- 1 sponge cake, recipe follows
- 2 cups sweetened whipped cream
- Sprigs of fresh mint
- Lemon Curd:
- 3 lemons
- 6 large egg yolks
- 1 cup sugar
- 6 tablespoons butter, cold
- Zest all of the lemons and set aside. Juice the zested lemons (should have 1/2 cup of juice) and strain the juice. In a small mixing bowl, whisk the egg yolks and sugar until smooth. Stir in the zest
- Sponge Cake:
- 1/2 cup milk
- 2 teaspoons plus 2 tablespoons unsalted butter
- 8 large eggs
- 1 cup plus 2 tablespoons sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1 teaspoon pure vanilla extract
- Preheat the oven to 350 degrees F.
Homemade Graham Crackers
By kmad
Graham crackers are surprisingly easy to make
- 3/4 cup all-purpose flour, plus more for surface
- 3/4 cup graham or whole-wheat flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- Coarse salt
- 6 tablespoons unsalted butter, softened
- 1/2 cup packed dark-brown sugar
- 1 large egg
El Chollo Green Corn Tamales
By kmad
These are the famous tamales from the original mexican food in the US
- 12 Ears of Corn
- 1 Cup Cornmeal
- 1 Cup Shortening
- 1 Tablespoon Sugar
- 1 Cup Cream
- 1/2 Cup Butter
- 2 Teaspoons Salt
- 6 Strips Ortega Chilis
- 1 LB Cheddar Cheese
Peanut Rocky Road Fudge
By kmad
1 Line 8-inch square pan with foil, extending foil over edges of pan
- 2 cups (12-oz. pkg.) HERSHEY'S Mini Chips Semi-Sweet Chocolate
- 1 cup HERSHEY'S Milk Chocolate Chips
- 1 can (14 oz.) sweetened condensed milk (not evaporated milk)
- 1-1/2 teaspoons vanilla extract
- Dash salt
- 1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips
- 1-1/2 cups miniature marshmallows
Pistachio Biscotti
By kmad
Preheat the oven to 350 degrees F
- 1 1/2 cups pistachios
- 1/2 cup (1 stick) unsalted butter
- 3 eggs
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup cranberries (soak in hot water prior to using)