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Chocolate-and-Raspberry Tart
By cuznvin
1. Preheat oven to 375 degrees
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- I recommend it One of my favorites
- Easy For adventurous cooks
- Ideal for entertaining Family friendly
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- Chocolate-and-Raspberry Tart
- This sweet and savory chocolate-and-raspberry tart recipe is courtesy of Michel Roux.
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- Ingredients
- Serves 8
- * Unsalted butter, for tart ring
- * All-purpose flour, for work surface
- * Pate Sucree
- 1 * 1 cup halved raspberries, plus 24 whole raspberries
- 10 * 10 fresh mint leaves, thinly sliced
- 1 * 1 cup heavy cream
- 7 * 7 ounces good-quality dark chocolate, finely chopped
- 1 * 1 ounce light corn syrup
- 4 * 4 tablespoons unsalted butter, cut into small pieces
- Directions
- 1 . Preheat oven to 375 degrees. Butter an 8-by-1 1/3-inch tart ring; set aside. On a lightly floured work surface, roll out dough to a round about 1/16 inch thick. With a dry pastry brush, sweep off t
- 2 . Line tart dough with parchment paper, leaving at least a 1-inch overhang. Fill with pie weights. Bake for 20 minutes. Reduce heat to 350 degrees, remove weights and parchment paper, and continue ba
- 3 . In a medium bowl, gently toss together halved raspberries and mint leaves. Distribute evenly over the bottom of cooled tart shell; set aside.
- 4 . Bring cream to a boil in a heavy bottomed pan over medium heat. Remove from heat and add chocolate and corn syrup; whisk until smooth and creamy. Whisk in butter, one piece at a time. Pour chocolat
- 5 . To serve, cut tart using a very sharp knife dipped in hot water, wiping in between cutting each slice. Place tart slices on individual plates an d serve with reserved raspberries.
Cannoli pie
By cuznvin
Here's the filling: 1 1/2 lbs of ricotta, 3/4 cup sugar, 5 large eggs, 1 tablespoon vanilla, 1/2 teaspoon cinnamon,...
- make the pie crust:
- 2 2 1 1 1/4 1/2 1 3 1 teaspoon baking powder, 1/4 teaspoon salt, 1/2 cup of vegetable shortening, 1 large egg beaten slightly, 3 tablespoons of ice water.
- 1/8-inch 9-inch lightly floured surface, roll out the dough into a circle 1/8-inch thick and fit it into a 9-inch pie pan. Crimp the edge, prick the bottom, and chill while making the filling.
Blueberry Muffins Martha Bakes
By cuznvin
Make the crumb topping, if desired: Whisk together flour, brown sugar, salt, and cinnamon in a bowl
- Home Page » Food » Blueberry Muffins
- Blueberry Muffins
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- Blueberry Muffins
- Ingredients
- 1 1/2 1/2 dozen
- FOR THE CRUMB TOPPING
- 1 1/4 1 1/4 1/4 cups all-purpose flour
- 1/2 1/2 1/2 cup packed light-brown sugar
- 1/2 1/2 1/2 teaspoon salt
- 3/4 3/4 3/4 teaspoon ground cinnamon
- 1/2 1/2 1/2 cup (1 stick) unsalted butter, melted and cooled
- FOR THE BLUEBERRY MUFFINS
- 3 3 2 cups plus 2 tablespoons all-purpose flour
- 1 1 1 tablespoon baking powder
- 1 1 1 teaspoon salt
- 6 6 6 tablespoons (3/4 stick) unsalted butter, softened, plus more for tin
- 1 1/4 1 1/4 1/4 cup granulated sugar
- 1 1 2 large whole egg plus 2 large egg yolks
- 1 1 1 teaspoon pure vanilla extract
- 1 1 1 cup milk
- 2 2 2 cups fresh blueberries
- Granulated sugar and mace, for topping (optional)
- Directions
- Make the crumb topping, if desired: Whisk together flour, brown sugar, salt, and cinnamon in a bowl. Pour in melted butter and toss with a flexible spatula until large crumbs form.
- to 375 12-cup Preheat oven to 375 degrees. Line standard 12-cup muffin tins with paper liners.
- Sift together flour, baking powder, and salt into a bowl.
- With an electric mixer on medium speed, cream butter and granulated sugar until fluffy.
- to eggs and vanilla; mix until well combined. Reduce speed to low; alternate adding reserved flour mixture and milk, beginning and ending with flour. Gently fold in berries by hand.
- Divide batter evenly among prepared cups; if desired, sprinkle generously with granulated sugar and mace. Alternatively, sprinkle crumb topping evenly over batter in each cup.
- 30 15 light golden on top, rotating tins halfway through, about 30 minutes. Cool in pan on a wire rack 15 minutes before turning out muffins. Serve warm or at room temperature.
Almond Cream Filling
By cuznvin
1. Bring 2 cups half-and-half, the almond paste, sugar, salt, and cornstarch to a simmer in a saucepan over medi...
- Makes enough for 6 napoleons
- 2 1/2 cups half-and-half
- 2 tablespoons almond paste
- 1 cup sugar
- 1/4 teaspoon salt
- 1/4 cup plus 2 tablespoons cornstarch
- 4 large egg yolks
- 1/8 teaspoon almond extract
- 2 tablespoons unsalted butter, softened, cut into small pieces
- 1 cup heavy cream
Chocolate Oatmeal Raisin Cookies
By cuznvin
1. Preheat oven to 375 degrees
- 1 1/2 * 1 1/2 cups all-purpose flour (spooned and leveled)
- 1 * 1 teaspoon baking soda
- 1 * 1 teaspoon salt
- 1 * 1 cup (2 sticks) unsalted butter, room temperature
- 3/4 * 3/4 cup packed light-brown sugar
- 3/4 * 3/4 cup granulated sugar
- 2 * 2 large eggs
- 1 * 1 teaspoon vanilla extract
- 2 1/2 * 2 1/2 cups rolled oats
- 1 1/2 * 1 1/2 cups raisins
- 1 * 1 package (12 ounces) semi-sweet chocolate chips
Cream cheese frosting my baking addiction
By cuznvin
mix
- Ingredients
- 8 ounces cream cheese, softened to room temperature
- 2 tablespoons vegetable shortening
- 3 tablespoons butter, softened to room temperature
- 1 pound confectioners’ sugar (about 3 3/4 cups), sifted
- 2 teaspoons clear vanilla extract*
Chocolate Cake
By cuznvin
This chocolate cake has more of a milk chocolate, rather than dark chocolate flavor, making it perfect for kids
- # 2 1/4 cups King Arthur Unbleached All Purpose Flour
- # 1 1/2 teaspoons baking powder
- # 1/2 teaspoon baking soda
- # 1/2 teaspoon salt
- # 3/4 cup unsweetened cocoa
- # 1 3/4 cups granulated sugar
- # 1/2 cup (1 stick) unsalted butter, very soft
- # 1/3 cup vegetable oil
- # 1 teaspoon vanilla extract
- # 1 cup milk
- # 1/2 cup coffee or water
- # 4 large eggs
- OR
- # 9 5/8 ounces King Arthur Unbleached All Purpose Flour
- # 1 1/2 teaspoons baking powder
- # 1/2 teaspoon baking soda
- # 1/2 teaspoon salt
- # (2 1/4 ounces unsweetened cocoa
- # 12 1/2 ounces granulated sugar
- # 4 ounces unsalted butter, very soft
- # 2 ounces vegetable oil
- # 1 teaspoon vanilla extract
- # 8 ounces milk
- # 4 ounces coffee or water
- # 4 large eggs
Honeycomb Bars
By cuznvin
MAKE THE SWEET TART DOUGH In the bowl of an electric mixer fitted with the paddle attachment, cream the butter...
- 24 BARS
- Ingredients
- For the sweet tart dough
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup sugar
- 2 teaspoons heavy cream
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 11/2 cups all-purpose flour
- Pinch of salt
- For the honeycomb bar filling
- 3/4 cup dried cherries, chopped
- 1/3 cup diced candied orange peel
- 2 tablespoons cake flour
- Pinch of salt
- 1 1/3 cups sugar
- 11/4 cups heavy cream
- 1/3 cup honey
- 1/2 cup (1 stick) unsalted butter
- Shot of brandy or bourbon
- 21/2 cups sliced almonds, toasted
Peanut Butter and White Chocolate Blondies
By cuznvin
Tired of brownies? Try blondies! These little squares are great on their own; eaten with ice cream they are simply ...
- Ingredients
- * 7 tablespoons butter, softened, plus more for greasing
- * 4 1/2 ounces all-purpose flour
- * 1 teaspoon baking powder
- * 5 ounces crunchy peanut butter
- * 6 ounces soft light brown sugar
- * 1 egg, beaten
- * 1 teaspoon vanilla extract
- * 3 ounces white chocolate, chopped
GLUTEN FREE CHOCOLATE CHIP COOKIES
By cuznvin
MIX OIL, APPLESAUCE, SALT, VANILLA AND EVAP CANE JUICE
- 1 CUP COCONUT OIL
- 6 TBLS APPLESAUCE
- 1 TEAS SALT
- 2 TBLS VANILLA EXTRTACT
- 1 1/4 CUPS EVAP CANE JUICE
- 2.5 CUPS BOBS RED MILL AP BAKING FLOUR
- 1/4 CUP FLAX MEAL
- 1 TEAS BAKING SODA
- 1.5 TEAS XANTHAN GUM
- 1 CUP CHOC CHIPS
- TAPIOCA FLOUR (1 TBLS?)