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Recipes
Frozen Pumpkin Mousse with Walnut-Toffee Crunch
By Dixie8686
Recipes & Menus | Recipes Frozen Pumpkin Mousse with Walnut-Toffee Crunch Start making this dessert at least o...
- Vegetable oil
- 1 cup walnut pieces (about 4 ounces)
- 2/3 cup toffee bits (such as Skor; about 3 1/2 ounces)
- 4 teaspoons (packed) dark brown sugar
- 1/8 teaspoon salt
- 1 tablespoon unsalted butter, melted
- Mousse
- 2 cups chilled heavy whipping cream, divided
- 3/4 cup sugar
- 5 large egg yolks
- 1 1/4 cups canned pure pumpkin
- 2 tablespoons dark rum
- 1 1/4 teaspoons vanilla extract
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/8 teaspoon ground allspice
- 4 cinnamon sticks
Spicy Black Bean Salad
By Dixie8686
directions Drain and rinse black beans
- 2 cans black beans - rinsed and drained
- 1/2 red bell pepper, seeded and diced small
- 1/2 yellow bell pepper, seeded and diced small
- 5 scallions (including greens) diced small
- salt and pepper to taste
- 3 tablespoons Stonewall Kitchen Spicy Honey Mustard
- 2 tablespoons olive oil or vegetable oil
Gopher Bars
By Dixie8686
Directions Brownies: Preheat the oven to 350 degrees F
- 1 cup (2 sticks) unsalted butter, plus more for greasing
- 1 cup semisweet chocolate chips or chopped chocolate
- 1 cup dark brown sugar
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 cup all-purpose flour
- Minty Buttercream, recipe follows
- 4 ounces (1/2 package) cream cheese
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 2 tablespoons green creme de menthe liqueur
- 2 1/2 cups confectioners' sugar
Polenta Torta
By Dixie8686
Butter a 9-inch springform pan
- Butter, for greasing the pan
- 3 tablespoons extra-virgin olive oil
- 2 large or 4 small shallots, minced
- 2 cloves garlic, minced
- Two 15-ounce cans diced tomatoes
- 1/4 to 1/2 teaspoon crushed red pepper flakes
- Kosher salt and freshly ground pepper
- 3 tablespoons unsalted butter, at room temperature
- 1/4 cup all-purpose flour
- 1 cup whole milk, at room temperature
- Pinch ground nutmeg
- Kosher salt and freshly ground pepper
- 2 cups packed fresh basil leaves
- 1 cup grated Parmesan
- 1/4 cup pine nuts, toasted (see Cook's Note)
- 1 clove garlic, smashed
- Kosher salt and freshly ground pepper
- 1/4 cup extra-virgin olive oil
- Kosher salt
- 1 3/4 cups yellow cornmeal
- 1/2 stick (4 tablespoons) unsalted butter, cut into pieces, at room temperature
- Grilled bread, for serving
Malted Milk Fudge
By Dixie8686
Special equipment: a candy thermometer Grease a 9-by-13-inch pan lightly with cooking spray and then line it with ...
- Nonstick cooking spray, for the pan
- 3 cups sugar
- 1 cup butter
- 1 cup heavy cream
- 2 teaspoons vanilla extract
- Pinch salt
- 1 cup milk chocolate chips
- 1 cup white chocolate chips
- One 7-ounce jar marshmallow cream, such as Fluff
- 1/4 cup malted milk powder, such as Ovaltine
- 1 cup malted milk balls, such as Whoppers, broken into pieces
- 1 pint vanilla ice cream, for serving
Homemade Pesto
By Dixie8686
Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade
- 1/4 cup walnuts
- 1/4 cup pignolis
- 3 tablespoons chopped garlic (9 cloves)
- 5 cups fresh basil leaves, packed
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 1/2 cups good olive oil
- 1 cup freshly grated Parmesan cheese
Rosemary-Tangerine Cooler
By Dixie8686
Recipes & Menus | recipes Rosemary-Tangerine Cooler Adding sugar-coated tangerines seared over rosemary sprigs tu...
- 2 tablespoons raw sugar plus more
- 4 tangerines, halved crosswise
- 16 rosemary sprigs, divided
- 2 cups white rum
Pumpkin Mousse Parfaits
By Dixie8686
Place the rum in a heat-proof bowl and sprinkle the gelatin over it
- 1/4 cup dark rum
- 1 packet (2 teaspoons) unflavored gelatin powder
- 1 (15-ounce can) pumpkin (not pie filling)
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, lightly packed
- 2 extra-large egg yolks
- 2 teaspoons grated orange zest
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- 1 1/2 cups cold heavy cream
- 1 1/2 teaspoons pure vanilla extract
- Sweetened whipped cream
- 8 to 10 chopped ginger cookies
- Crystallized ginger, for decoration, optional
Mile-High Chocolate Pie
By Dixie8686
Recipes & Menus | recipes Mile-High Chocolate Pie To get a super-light mousse, you'll need to properly fold toge...
- 1 pie crust, homemade or store-bought (click for homemade pie crust recipe)
- 4 large egg whites
- 3/4 cup plus 3 Tbsp. sugar
- 10 ounces semisweet or bittersweet chocolate (do not exceed 71% cacao), chopped, plus more shaved with a vegetable peeler for garnish
- 3 tablespoons unsalted butter
- 4 cups heavy cream, divided
- 1 cup coarsely crushed chocolate wafer cookies (such as Nabisco Famous Chocolate Wafers), divided
- 1/2 cup crème fraîche
- 1/8 teaspoon kosher salt
Ice Cream Pie with Easy Caramel Sauce
By Dixie8686
For the crust: Preheat the oven to 350 degrees F
- 18 graham crackers (the 4-section large pieces)
- 1/3 cup butter, melted
- 2 pints vanilla ice cream
- 1/4 cup finely chopped pecans, plus extra for serving
- 4 peanut butter cups, roughly chopped
- 2 large chocolate-covered peanut butter crunch candy bars, such as Butterfinger, roughly chopped
- 1 cup packed brown sugar
- 1/2 cup half-and-half
- 4 tablespoons (1/2 stick) butter
- Pinch of salt
- 1 tablespoon vanilla