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Recipes
Baked Apples with Dried Cherries and Maple Syrup
By AllisonClayman
Rome Beauties are bright red and medium-large, with a tender, slightly sweet flesh
- 4 Gala or Rome Beauty apples
- 1/3 cup dried cherries, or golden raisins
- 1/3 cup walnut pieces
- 1/3 cup pure maple syrup
- 2 tablespoons unsalted butter
- 3 tablespoons reduced-fat sour cream
- 3 tablespoons crushed gingersnaps
Bunny Macarons with Chocolate Marshmallow Icing
By AllisonClayman
Raspberri Cupcakes
- For the Chocolate Marshmallow icing:
- 100 g aged egg whites (you can use fresh eggs too, just make sure they are room temperature. I always use fresh these days, and zap it in the microwave on defrost for 10 seconds)
- 110 g almond meal, dried in a cool (100 degrees C or less) oven for 5 minutes and sifted
- 200 g icing sugar
- 50 g caster sugar
- Optional: 1 tsp powdered egg whites (available from The Essential Ingredient)
- pink powdered food colouring
- To decorate: liquid black food colouring (available from the supermarket) or edible ink pens, chocolate sprinkles, sugar balls/cachous
- 2 egg whites
- 1/2 cup sugar
- 1/8 tsp cream of tartar
- 1/4 tsp pure vanilla extract
- 100 g dark chocolate, melted
Cream-Filled Chocolate Cupcakes
By AllisonClayman
These nostalgic desserts will bring back fond memories of sweets like Mom used to make
- FOR THE CUPCAKES:
- 1 cup (2 sticks) unsalted butter, room temperature, plus more for muffin tins
- 3/4 cup unsweetened cocoa powder, plus more for muffin tins
- 2 cups all-purpose flour (spooned and leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups sugar
- 3 large eggs, room temperature
- 1 cup sour cream, room temperature
- FOR THE FILLING:
- 1 1/2 cups marshmallow creme (7.5-ounce jar)
- 1/2 cup (1 stick) unsalted butter, room temperature
French Potato Salad
By AllisonClayman
Georgian home cook Louise Brescia of Atlanta shares an herbed potato salad that's great with burgers and barbecue
- 2 1/2 pounds fingerling or small new potatoes, halved (quartered if large)
- Coarse salt and ground pepper
- 1/4 cup olive oil
- 3 tablespoons Dijon mustard
- 2 tablespoons sherry vinegar
- 1 small shallot, minced (2 tablespoons)
- 3 tablespoons chopped fresh parsley
- 1 teaspoon chopped fresh thyme
- 1/4 small red onion, sliced
S’more Cupcakes
By AllisonClayman
Bakerella
- Cupcakes
- 1 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 cup cocoa
- 3/4 cup graham cracker crumbs
- 1 cup milk
- 2 eggs
- 2 teaspoons vanilla
- 1/2 cup oil
- 6 jumbo marshmallows cut in half, plus more for decorating
- Graham Cracker Crumb topping
- 1/2 cup brown sugar
- 1/2 cup graham cracker crumbs
- 1/4 cup butter, melted
- Ganache
- 4 ounces semi-sweet chocolate
- 1/2 cup heavy cream
- 1/2 cup butter
White Chocolate Macadamia Nut Cookies IV
By AllisonClayman
"I made these for the first time this past Christmas and they have become the family's new favorite cookie! The wh...
- 1/2 cup butter
- 3/4 cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 8 ounces white chocolate, chopped
- 1 (6.5 ounce) jar macadamia nuts, chopped
Roasted Salmon with White-Wine Sauce
By AllisonClayman
Salmon is a versatile, ultra heart-healthy superfood, and its preparation possibilities are endless
- 1 large skinless salmon fillet (1 1/2 pounds)
- Coarse salt and ground pepper
- 1 tablespoon unsalted butter
- 2 teaspoons all-purpose flour
- 1 cup dry white wine
- 1 tablespoon chopped fresh chives
Pico De Gallo
By AllisonClayman
This goes well with grilled or broiled chicken, pork, beef, or lamb
- 2 medium tomatoes, diced small
- 1/2 medium white onion, diced small
- 1/2 to 1 serrano chile, minced
- 1 teaspoon coarse salt
- 2 tablespoons fresh lime juice
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons chopped fresh cilantro leaves
Ginger and Honey Baby Back Ribs
By AllisonClayman
Preparation Ribs and marinade: Place rib racks on work surface
- Ingredient Tip:
- Ingredients
- Ribs and marinade
- 2 2 1/4- to 2 1/2-pound meaty baby back pork ribs, cut into 6- to 7-rib sections
- 1/4 cup chopped peeled fresh ginger
- 6 garlic cloves, chopped
- 1 tablespoon sugar
- 1 tablespoon coarse kosher salt
- 1 tablespoon freshly ground black pepper
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 2 tablespoons fish sauce (such as nam pla or nuoc nam)
- Dipping sauce
- 6 teaspoons coarse kosher salt, divided
- 6 teaspoons ground white pepper, divided
- 3 large limes, halved
- Nonstick vegetable oil spray
- Ask the butcher to remove the papery membrane from the underside of the ribs it can be a little difficult to do.
Mango-and-Avocado Salsa
By AllisonClayman
This salsa goes well with grilled or broiled chicken, pork, seafood, or beef
- 1 avocado, halved, pitted, peeled, and diced medium
- 1 ripe mango, peeled, pitted, and diced medium
- 1 small red onion, diced small
- 1/4 cup finely chopped fresh cilantro leaves
- 1/2 to 1 habanero chile (stem and seeds removed), minced
- 2 tablespoons fresh lime juice
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon coarse salt