Kmad's profile page
Recipes
Peanut Butter and Chocolate Biscotti
By kmad
Position racks evenly in the oven and preheat to 350 degrees F
- 10 tablespoons unsalted butter (1 stick plus 2 tablespoons)
- 2 1/2 cups all-purpose flour
- 2 3/4 teaspoons baking powder
- 1/2 teaspoon fine salt
- 3 large eggs
- 1 1/4 cups sugar
- 2 teaspoons pure vanilla extract
- 1/2 cup smooth natural peanut butter, room temperature
- 1 1/4 cups dry roasted peanuts
- 1 1/4 cups chopped dark chocolate or chocolate chunks (about 6 ounces)
Table Top S'mores
By kmad
For the batter: Preheat the oven to 375 degrees F
- Graham Cracker Batter:
- 4 cups whole milk
- 1 1/3 cup honey
- 1 1/3 cup molasses
- 4 teaspoons vanilla extract
- 8 whole eggs
- 4 cups all-purpose flour
- 4 cups wheat flour
- 2 cups rye flour
- 2 1/3 cups granulated sugar
- 8 teaspoons baking powder
- 2 teaspoons kosher salt
- 4 tablespoons ground cinnamon
- Two dozen Orange Marshmallows, recipe follows
- Chocolate Bark, recipe follows
- Directions
Malted Chocolate Ganache
By kmad
1.In a small saucepan whisk together heavy cream and malted milk powder; bring to a boil over medium-high heat
- 1 cup heavy cream
- 3/4 cup malted milk powder
- 1 cup chopped milk chocolate
- 1 1/2 cups chopped dark chocolate
Sweet Potato Gnocchi with Fried Sage and Shaved Chestnuts
By kmad
Preheat oven to 450°F with rack in middle
- 1 1/4 pounds russet (baking potatoes)
- 1 (3/4-pound) sweet potato
- 1 large egg
- 1/2 teaspoon grated nutmeg
- 1/3 cup grated Parmigiano-Reggiano plus more for serving
- 1 1/2 to 2 cups all-purpose flour plus more for dusting
- 1/3 cup extra-virgin olive oil
- 1 cup sage leaves (from 1 bunch)
- 1/3 cup bottled roasted chestnuts, very thinly sliced with an adjustable-blade slicer or a sharp vegetable peeler
- 2 tablespoons unsalted butter
- Equipment: a potato ricer or a food mill fitted with fine disk
- print a shopping list for this recipe
Raspberry Mousse Pie
By kmad
Creamy, airy mousse is pretty in pink and perfect for Mother's Day, but you can rely on it all season long
- Nonstick cooking spray
- 7 graham crackers
- 3 tablespoons fresh lemon juice
- 2 1/4 teaspoons powdered gelatin (from one 1/4-ounce packet)
- 5 cups fresh raspberries (about 1 1/2 pounds)
- 1/2 cup plus 2 tablespoons sugar
- 2 cups cold heavy cream
Toffee Almond Cookies
By kmad
Preheat the oven to 350. Cream the butter and sugar together until fluffy
- 1 cup unsalted butter, softened
- 1 1/2 cups light brown sugar
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1 - 10 oz. bag toffee candy bits
- 1 cup oatmeal
- 1 1/2 cups sweetened flaked coconut
- 1 1/3 cups sliced almonds
Creamy Cauliflower Puree
By kmad
Place cauliflower florets and garlic in a steamer basket over boiling water, cover and steam until very tender, 12 ...
- 8 cups bite-size cauliflower florets (about 1 head)
- 4 cloves garlic, crushed and peeled
- 1/3 cup buttermilk or equivalent buttermilk powder
- 4 teaspoons extra-virgin olive oil, divided
- 1 teaspoon butter
- 1/2 teaspoon salt, or to taste
- Freshly ground pepper to taste
- Snipped fresh chives for garnish
Salted Butter Caramel, Vanilla and Chocolate Mousse
By kmad
For the caramel: Place the sugar and water in a small saucepan and bring to a boil over medium-high heat
- For the caramel:
- 2 tbsp castor sugar
- 1/2 tbsp water
- 1/8 teaspoon Murray River Pink Salt Flakes
- 1 tbsp thickened cream
- 1/2 teaspoons unsalted butter
- For the chocolate:
- 30 g dark semisweet chocolate (I use Lindt's 85% Cocoa Content)
- For the vanilla mousse base:
- 1 large egg yolk
- 1 tbsp castor sugar
- 1/4 cup milk
- 1/8 tsp vanilla bean paste
- 1 tsp gelatine powder, sprinkled over 2 tbsp cold water
- 1/4 cup thickened cream
Paris-Brest Custard Cake
By kmad
Preheat the oven to 425 degrees F
- Custard:
- 1 cup water
- 8 tablespoons (1 stick) unsalted butter
- 1/2 teaspoon salt
- 1 1/2 teaspoons sugar
- 1 cup flour
- 3 to 5 eggs
- 1 1/2 teaspoons water
- 1/2 cup sliced almonds
- Custard, recipe follows
- Whipped cream, recipe follows
- Confectioners' sugar
- 2 cups whole, 2 percent fat, or 1 percent fat milk
- 1/2 vanilla bean, split lengthwise
- 6 egg yolks
- 2/3 cup sugar
- 1/4 cup cornstarch
- 1 tablespoon unsalted butter
- Whipped Cream:
- 2 cups chilled heavy cream
- 2 tablespoons light brown sugar, packed
Spicy Squash Salad with Lentils and Goat Cheese
By kmad
Preheat oven to 400°F. Toss squash or pumpkin cubes with 2 tablespoons oil, cumin, paprika and salt
- 3/4 cup black or green lentils
- 6 cups peeled, seeded and cubed butternut squash or sugar pumpkin (1-inch cubes) (from about a 2-poudn squash)
- 3 tablespoons olive oil, divided
- 1 teaspoon ground cumin
- 1 teaspoon hot smoked Spanish paprika*
- 1/2 teaspoon coarse salt
- 4 cups baby arugula (I skipped this)
- 1 cup soft crumbled goat cheese
- 1/4 cup thinly sliced mint leaves (optional; I used this, but added it after I took a photo)
- 1 tablespoon red wine vinegar, plus additional to taste
- Roasted seeds (about 1/2 cup) from your butternut squash (optional; see note above)