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Recipes
Black & White Brownie Delight
By kmad
1. Heat oven to 350°F. Line 13 x 9-inch baking pan with foil sheets, extending up the long sides and over short en...
- 1-1/2 cups all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons (3/4 stick) unsalted butter, at room temperature
- 1 cup packed dark-brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1/2 cup coarsely chopped dry-roasted peanuts
- 2 packages (8 ounces each) cream cheese, softened
- 2/3 cup sugar
- 2 eggs
- 1/3 cup all-purpose flour
- 1-1/2 cups all-purpose flour
- 6 tablespoons unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1-1/3 cups sugar
- 2 eggs
- 2/3 cup creamy peanut butter
- 1 cup milk
Meyer Lemon Pound Cake
By kmad
1.Preheat the oven to 325 degrees
- FOR THE CAKE
- 1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pans
- 4 cups sifted cake flour, plus more for pans
- 1 teaspoon salt
- 4 teaspoons baking powder
- 2 3/4 cups sugar
- 8 eggs, room temperature
- 1 cup milk, room temperature
- 2 teaspoons pure vanilla extract
- Zest of 1 Meyer lemon
- FOR THE GLAZE
- Zest of 1 Meyer lemon
- 2 3/4 cups confectioners' sugar, plus more if needed
- 1/4 cup fresh Meyer lemon juice
Carpaccio of Zucchini with Ricotta
By kmad
Shingle the zucchini slices in a single overlapping layer on a platter
- 2 zucchini (about 1 1/2 pounds total), sliced into paper-thin rounds
- Kosher salt and freshly ground black pepper
- Extra-virgin olive oil
- 1/2 lemon, juiced
- 1 young leek, white and light green parts only, sliced paper-thin into rings and thoroughly cleaned
- 1/4 cup chopped fresh herbs, such as chervil, dill, chives, and chive blossoms
- 1 cup ricotta cheese
- Fresh mint leaves, for garnish, optional
Lemon-Cornmeal Cookies
By kmad
Preheat oven to 350 degrees
- 1 1/2 cups all-purpose flour, (spooned and leveled)
- 1 cup yellow cornmeal
- 1 tablespoon finely grated lemon zest
- 1/2 teaspoon salt
- 12 tablespoons (1 1/2 sticks) unsalted butter, very soft
- 3/4 cup sugar
- 1 large egg
Kimber's Famous Chocolate Chip Cookies
By kmad
PREHEAT oven to 375° F. COMBINE flour, baking soda and salt in small bowl
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 3 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
Cherry Tomato, Mozzarella, and Zucchini Pie
By kmad
This recipe from "Martha Stewart's New Pies & Tarts" combines the ease of a galette -- no need to attach a top crus
- For the Crust
- 2 1/4 cups all-purpose flour, plus more for dusting
- 1/2 cup finely grated Parmesan cheese
- 1 teaspoon coarse salt
- 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces
- 1 large egg yolk, plus 1 large egg yolk for egg wash
- 1/4 to 1/2 cup ice water
- 1 tablespoon heavy cream, for egg wash
- For the Filling
- 2 tablespoons extra-virgin olive oil
- 1 shallot, finely chopped
- 1 small zucchini, halved lengthwise and cut crosswise into 1/2-inch-thick half-moons
- 1 1/2 pounds cherry tomatoes
- 1/2 cup grated Parmesan cheese
- 4 ounces bocconcini (fresh mozzarella balls) or fresh mozzarella (1-inch pieces)
- 3 tablespoons fresh basil leaves, chopped
- 1/4 cup plus 2 tablespoons all-purpose flour
- Coarse salt and freshly ground pepper
Greek Pasta Salad
By kmad
In a bowl, add the salad ingredients and mix well
- 5 oz dry pasta of chice
- 1 cup cherry tomatoes
- 1 cup cucumber
- 1 cup olives
- 1/2 cup red onion
- 3 oz feta cheese
- 5 Fresh Oregano leafs
- For the Dressing
- 1 tsp. ground mustard
- 1/4 cup white wine vinegar
- 1/2 cup olive oil
- 1/2 tsp. dried oregano
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/4 tsp. dried basil
Deep Dark Chocolate Cookies
By kmad
Craving some chocolate?! These cookies are the perfect cure for those deep dark chocolate cravings and ALL the choc...
- Nonstick vegetable oil spray
- 1 1/2 cups bittersweet chocolate chips (about 9 ounces), divided
- 3 large egg whites, room temperature
- 2 1/2 cups powdered sugar, divided (I used 2 cups)
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
Mini Crab Cakes
By kmad
Using electric mixer, beat cream cheese in medium bowl until smooth
- 8 ounces cream cheese, room temperature
- 3/4 cup finely grated Parmesan cheese, divided
- 1 large egg
- 1/4 cup sour cream
- 1 teaspoon finely grated orange peel
- 1/2 teaspoon finely grated lemon peel
- 4 teaspoons plus 2 tablespoons chopped fresh chives, divided
- 1/4 teaspoon coarse kosher salt
- Large pinch of cayenne pepper
- 6 ounces fresh lump crabmeat, picked over, patted dry, coarsely shredded
- 1 cup panko (Japanese breadcrumbs)*
- 1/4 cup (1/2 stick) unsalted butter, melted, plus more for pans
- Fresh chives, cut into pieces
- Special equipment: 2 mini muffin pans