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Recipes
Turtle Pumpkin Cheesecake
By carvalhohm
1 Heat oven to 300°. Wrap foil around outside of bottom and side of 9-inch springform pan to prevent drips
- Crust:
- 1 1/2 cups thin chocolate wafer cookie crumbs (about 30 cookies)
- 1/4 cup butter or margarine, melted
- Filling:
- 1/4 cup all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 can (15 oz) pumpkin (not pumpkin pie mix)
- 4 packages (8 oz each) cream cheese, softened
- 1 cup packed brown sugar
- 2/3 cup granulated sugar
- 5 eggs
- Topping:
- 1/2 cup chopped pecans, toasted*
- 2 oz bittersweet baking chocolate, coarsely chopped
- 1 tablespoon vegetable oil
- 1 cup caramel topping
Potato Macaroni Salad
By carvalhohm
Cook potatoes the night before, drain thoroughly, and chill in the refrigerator overnight
- 4 large russet potatoes
- 1 - 1.5 cups small elbow macaroni-dry
- 1 Large carrot, finely shredded/grated (soak in water and squeeze out excess juice)
- 1 tablespoon finely minced onion (I mince mine extra fine)
- 6 hard boiled eggs, finely grated
- Salt and pepper to taste
- 1-1/2 Cups Best Foods mayonnaise
Chocolate Royal Icing
By carvalhohm
Mix powdered sugar, cocoa and egg whites
- 1 lb Pure CANE powdered sugar
- 1/3 cup cocoa
- 7 tablespoons warm water
- 3 tablespoons powdered egg whites (meringue powder)
Stuffed Pork Tenderloin
By carvalhohm
Preheat the oven 475°F. Butterflying a tenderloin: Trim the silver skin or connective tissue with a very sharp, t...
- 1 package of 2 tenderloins (about 2 pounds), you can ask your butcher to butterfly it for you or do it yourself
- 1/4 cup honey
- 1/2 cup whole-grain mustard
- 4 tablespoons butter
- 3 slices whole grain bread, toasted and ground into breadcrumbs in a food processor
- 2 tablespoons butter, melted
- 2 boxes frozen spinach, defrosted, drained and squeezed dry
- Salt and freshly ground black pepper
- 1 orange, juiced and 1/2 zested
- 1 egg, beaten
Dill Havarti-Stuffed Chicken Breasts
By carvalhohm
1 Heat oven to 400°. Lightly spray small shallow baking dish with cooking spray
- Chicken:
- 2 boneless skinless chicken breasts
- 4 oz dill Havarti cheese, sliced
- 1 tablespoon butter, melted
- 1/4 teaspoon Italian seasoning
- Salt and freshly ground pepper to taste
- Salad:
- 1 medium tomato, sliced
- 1/2 cup sliced English (seedless) cucumbers
- 2 teaspoons olive oil
- Salt and freshly ground pepper to taste
Chocolate Braided Bread
By carvalhohm
Mix about one cup of the flour, the yeast, and the heated water until smooth
- 3 to 3 1/2 3 to 3 1/2 1/2 cups bread flour
- 1 1 1 packet instant active dry yeast
- 3/4 3/4 to 110 water, heated to 110 degrees
- 1/3 1/3 1/3 cup brown sugar
- 1/3 1/3 1/3 cup cocoa
- 4 4 4 tablespoons butter
- 1/2 1/2 1/2 teaspoon salt
- 1 1 1 large egg at room temperature
- For the filling
- 5 5 5 ounces cream cheese
- 1 1 1 ounce semi-sweet baking chocolate, melted
- 3 3 3 tablespoons granulated sugar
- 2 2 2 tablespoons all-purpose flour
- 1 1 1 egg yolk
- 1/2 1/2 1/2 teaspoon vanilla extract
- 1/8 1/8 1/8 teaspoon nutmeg
- Chocolate glaze directions follows.
Momofuku Birthday Cake
By carvalhohm
Momofuku Birthday Cake: 1
- Birthday Cake:
- 1 1 recipe, to Birthday cake (recipe to follow)
- 1 1 recipe, to Birthday cake soak (recipe to follow)
- 1 1 recipe, to Birthday cake frosting (recipe to follow)
- 1 1 recipe, to Birthday cake crumb (recipe to follow)
- 1 1 (6-inch) 1 (6-inch) cake ring
- 2 2 strips 3 20 each 3 inches wide and 20 inches long
- 1 1 quarter sheet pan cake
- 4 4 tablespoons 4 tablespoons butter at room temperature
- 1/3 1/3 cup 1/3 cup vegetable shortening
- 1 1/4 1 1/4 cups 1/4 cups granulated sugar
- 3 3 tablespoons 3 tablespoons tightly packed light brown sugar
- 3 3 eggs 3 eggs
- 1/2 1/2 cup 1/2 cup buttermilk
- 1/3 1/3 cup 1/3 cup grapeseed oil
- 2 2 teaspoons 2 teaspoons clear vanilla extract
- 2 2 cups 2 cups cake flour
- 1 1/2 1 1/2 teaspoons 1/2 teaspoons baking powder
- 3/4 3/4 teaspoon 3/4 teaspoon kosher salt
- 1/4 1/4 cup 1/4 cup rainbow sprinkles
- Pam or other nonstick cooking spray
- 2 2 tablespoons 2 tablespoons rainbow sprinkles
- Birthday Cake Soak:
- 1/4 about 1/4 cup
- 1/4 1/4 cup 1/4 cup milk (
- 1 1 teaspoon 1 teaspoon clear vanilla extract
- Birthday Cake Frosting:
- 2 about 2 cups
- 8 8 tablespoons 8 tablespoons butter at room temperature
- 1/4 1/4 cup 1/4 cup vegetable shortening
- 2 2 ounces 2 ounces grams cream cheese
- 1 1 tablespoon 2 + 2 teaspoons corn syrup
- 1 1 tablespoon 1 tablespoon clear vanilla extract
- 1 1/4 1 1/4 cups 1/4 cups confectioners’ sugar
- 1/2 1/2 teaspoon 1/2 teaspoon kosher salt
- pinch pinch baking powder
- pinch pinch citric acid
- Birthday Cake Crumb:
- 2 1/4 2 1/4 cups
- 1/2 1/2 cup 1/2 cup granulated sugar
- 1 1/2 1 1/2 tablespoons 1/2 tablespoons tightly packed light brown sugar
- 3/4 3/4 cup 3/4 cup cake flour
- 1/2 1/2 teaspoon 1/2 teaspoon baking powder
- 1/2 1/2 teaspoon 1/2 teaspoon grams kosher salt
- 2 2 tablespoons 2 tablespoons rainbow sprinkles
- 1/4 1/4 cup 1/4 cup grapeseed oil
- 1 1 tablespoon 1 tablespoon clear vanilla extract
Sunburst Gelatin Parfaits
By carvalhohm
In 8-inch-square baking dish, combine 1 cup lemon gelatin mixture with 1/2 cup strawberry gelatin mixture; stir tog...
- 1 (4-serving size) package lemon-flavored gelatin, mixed according to the package directions
- 1 (4-serving size) package strawberry-flavored gelatin, mixed according to the package directions
- 1 cup marshmallow creme
- 1 tablespoon orange juice
- 1 tablespoon lemon juice
Chocolate Pan Frosting
By carvalhohm
1. Melt the butter in a saucepan over low heat, 2 to 3 minutes
- 8 8 8 tablespoons (1 stick) unsalted butter
- 4 4 4 tablespoons unsweetened cocoa powder
- 1/4 1/4 1/4 teaspoon salt
- 1/3 1/3 1/3 cup whole milk, or more if needed
- 3 1/2 3 1/2 1/2 cups confectioners' sugar, sifted
Creole Fried Chicken
By carvalhohm
In large nonreactive container, mix together buttermilk, 1/4 cup Creole seasoning, salt, sugar, and garlic
- 4 cups buttermilk
- 1/2 cup Creole seasoning (recipe follows below)
- 2 tablespoons coarse salt
- 2 tablespoons sugar
- 1 head garlic, peeled and crushed
- 2 whole chickens, each cut into 8 pieces
- 4 cups all-purpose flour {or GF flour blend}
- 2 tablespoons cayenne pepper {optional, or to taste}
- Peanut oil, for frying