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Recipes
Double-Chocolate Bundt Cake with Ganache Glaze
By kmad
Many Bundt cakes are heavy and buttery, but this one is surprisingly light and incredibly moist under its silky c...
- Vegetable oil spray
- 5 ounces bittersweet chocolate, chopped
- 3/4 cup canola oil
- 1 cup sugar
- 1 large egg
- 2 cups all-purpose flour
- 1/2 cup Dutch-process cocoa powder
- 1 tablespoon baking soda
- 3/4 teaspoon salt
- 1 cup strong-brewed coffee
- 1 cup buttermilk
- 1/3 cup heavy cream
- 1/2 tablespoon corn syrup
- 1/2 tablespoon unsalted butter
Coconut Crunch Pie
By kmad
Not a fan of coconut? Step out of your comfort zone and Give this Coconut Crunch Pie a try
- CRUST:
- 1 cup sifted all-purpose flour
- 1/2 teaspoon salt
- 1/3 cup chilled solid vegetable shortening or lard
- 3 to 4 tablespoons cold water
- COCONUT FILLING:
- 3 egg yolks, well beaten
- 1 1/4 cups of sugar
- 11/2 teaspoon salt
- 1/2 cup milk
- 2 tablespoons soft butter
- 1 cup packaged sweetened coconut or 1 cup fresh grated coconut, shredded
- 3 egg whites
Flourless Double-Chocolate Pecan Cookies
By kmad
These chewy cookies are gluten-free -- great for people with celiac disease or a wheat allergy
- 3 cups confectioners' sugar
- 3/4 cup Dutch-process cocoa powder (spooned and leveled)
- 1/2 teaspoon coarse salt
- 5 ounces bittersweet chocolate, chopped
- 1 1/2 cups chopped pecans (or other type of nut)
- 4 large egg whites, room temperature
Darkest Chocolate Crepe Cake
By kmad
The decorative nuts are dipped in caramelized sugar and hung in bat fashion -- upside down -- so the sugar streams
- Cake:
- 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces, plus melted for pan
- 8 ounces semisweet chocolate, finely chopped
- 1 1/2 cups all-purpose flour
- 1/3 cup sugar
- 1/2 teaspoon salt
- 2 1/2 cups whole milk, room temperature
- 6 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- Hazelnut Filling:
- 2/3 cup heavy cream
- 6 large egg whites
- 1 2/3 cups sugar
- 1 3/4 cups (3 1/2 sticks) unsalted butter, cut into pieces, softened
- 1 teaspoon pure vanilla extract
- 1/3 cup hazelnut cream, (available from Whole Foods Market, www.wholefoods.com)
- Pinch of salt
- Directions
- Put cream into the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until soft peaks form, about 4 minutes. Transfer to a medium bowl. Refrigerate 1 hour.
- Whisk egg whites and sugar in the clean bowl of mixer set over a pan of simmering water until sugar has dissolved and mixture registers 160 degrees. 2 to 3 minutes.
- Attach bowl to mixer fitted with the clean whisk attachment; beat on high speed until slightly cooled and stiff (but not dry) peaks form, about 5 minutes.
- Fit mixer with paddle attachment. With mixer on medium-low speed, add butter, several pieces at a time, mixing well after each addition (meringue will deflate slightly as butter is added). Add vanilla
- Chocolate Glaze:
- 1 1/4 cups heavy cream
- 1 tablespoon light corn syrup
- Pinch of salt
- 10 ounces semisweet chocolate, finely chopped
- Directions
- Bring cream, corn syrup, and salt to a boil in a medium-heavy saucepan over medium-high heat. Remove from heat. Add chocolate; swirl pan to cover completely with cream. Let stand about 5 minutes. Stir
- Candied Hazelnuts:
- 9 hazelnuts, toasted and peeled
- 1 cup sugar
- Directions
- Thread each hazelnut onto tip of a long wooden skewer; set aside. Place a cutting board along the edge of a countertop; set a baking sheet on floor next to edge.
- Cook sugar and 1/4 cup water in a medium, heavy saucepan over medium heat, stirring occasionally, until sugar has dissolved. Continue to cook, without stirring, until syrup comes to a boil, washing do
- Dip 1 skewered hazelnut into syrup, coating completely and letting excess syrup drip back into pan. When dripping syrup becomes a thin string, secure end of skewer under cutting board, letting caramel
Semi-freddo Cookies and Cream with Salted Caramel
By kmad
Begin by whipping cream with confectioners' sugar until you get soft peaks
- Salted caramel sauce:
- 4 cups heavy cream
- 1/4 cup confectioners' sugar
- 2 tablespoons pomegranate molasses
- 15 gingersnap cookies
- 1 cup sugar
- 1/4 cup water
- 1/2 stick butter
- 2 teaspoons kosher salt
Sugar Cookie Snow Globes
By kmad
Roll out one disk of dough (for the snow globe bases) on a floured work surface to 1â„2 inch thick
- Sugar Cookie Dough
Easter Waffles Florentine
By kmad
Savory cheese waffles replace the traditional muffin in this decadent eggs Florentine dish, perfect for brunch
- 3 cups whole milk
- 1/4 cup white vinegar
- 2 cups all-purpose flour
- 1/4 cup coarse cornmeal
- 2 teaspoons baking soda
- 1 1/2 teaspoons coarse salt
- 1/2 teaspoon freshly ground black pepper
- 4 large eggs, separated, plus 1 large egg white
- 1 1/2 cups sour cream
- 10 tablespoons unsalted butter, melted
- 1 1/2 cups grated Gruyere cheese
- 3 ounces fresh goat cheese, crumbled
- 1/2 cup packed fresh flat-leaf parsley leaves, chopped
- 3 tablespoons fresh chopped chives
- 2 tablespoons fresh tarragon, chopped
- Nonstick cooking spray
- Sauteed Spinach
- Poached Eggs
- Lemony Hollandaise
Chocolate Cheesecake with Pretzel Crust and Salted Caramel Mousse
By kmad
For the cheesecake: 16 ounces cream cheese, softened 1 cup sugar 2 eggs, at room temperature ½ c
- For the crust:
- 2 cups crushed pretzels (this is about 1/2 of a 16 ounce bag), don?t grind into fine powder.
- 5 T. butter, melted
- 1/3 c. sugar
- 1/2 t. cinnamon
Chocolate Cake with Orange Curd Filling
By kmad
This orange-curd-filled cake topped with Mrs
- FOR THE FROSTING
- 16 ounces semisweet chocolate, very finely chopped
- 2 2/3 cups heavy cream
- 1 teaspoon light corn syrup
- FOR THE CAKE
- 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
- 1 1/2 cups all-purpose flour, plus more for pans
- 1 1/2 cups cake flour, not self-rising
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 3/4 cups sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1 1/4 cups milk
- FOR THE ORANGE CURD
- 12 large egg yolks
- Zest of 2 oranges
- 1/4 cup plus 2 tablespoons freshly squeezed orange juice
- 1/2 cup plus 1 tablespoon freshly squeezed lemon juice
- 1 1/2 cups sugar
- 1/4 teaspoon coarse salt
- 1 cup (2 sticks), plus 5 tablespoons unsalted butter, cold, cut into small pieces
Dried Cranberry, Walnut, and Lemon Scones
By kmad
PreparationPosition rack in top third of oven; preheat to 375°F
- 2 tablespoons plus 1 cup sugar
- 2 tablespoons fresh lemon juice, divided
- 3 cups all purpose flour
- 1 tablespoon baking powder
- 1 tablespoon finely grated lemon peel
- 1 teaspoon salt
- 3/4 cup (1 1/2 sticks) chilled unsalted butter, diced
- 1 cup dried sweetened cranberries
- 1/2 cup coarsely chopped walnuts
- 1/2 cup (or more) chilled half and half, divided
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