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Recipes
Pumpkin Roulade with Ginger Buttercream
By klvplanner
Preheat the oven to 375 degrees F
- For the cake:
- nocoupons
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- 3 extra-large eggs, at room temperature
- 1 cup granulated sugar
- 3/4 cup canned pumpkin (not pie filling)
- 1/4 cup confectioners' sugar, plus extra for dusting
- For the filling:
- nocoupons
- 12 ounces Italian mascarpone cheese
- 1 1/4 cups sifted confectioners' sugar
- 2 tablespoons heavy cream
- 1/4 cup minced dried crystallized ginger (not in syrup)
- Pinch kosher salt
Cranberry Noels
By klvplanner
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed unti...
- 1 cup (2 sticks) unsalted butter, room temperature
- 3/4 cup sugar
- 2 tablespoons milk
- 1 teaspoon pure vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup dried cranberries
- 1/2 cup chopped pecans
Shrimp Bisque
By klvplanner
Place the shrimp shells and seafood stock in a saucepan and simmer for 15 minutes
- 1 pound large shrimp, peeled and deveined, shells reserved
- 4 cups seafood stock
- 3 tablespoons good olive oil
- 2 cups chopped leeks, white and light green parts (3 leeks)
- 1 tablespoon chopped garlic (3 cloves)
- Pinch cayenne pepper
- 1/4 cup Cognac or brandy
- 1/4 cup dry sherry
- 4 tablespoons (1/2 stick) unsalted butter
- 1/4 cup all-purpose flour
- 2 cups half-and-half
- 1/3 cup tomato paste
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
Parma-Style Carrot Cake
By klvplanner
Preheat the oven to 375 degrees F
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup pine nuts (about 6 ounces)
- 1/2 cup sugar, plus 1/2 cup
- 1 teaspoon fennel seeds
- 1 lemon, zested and juiced
- 2 cups peeled and chopped carrots (about 6 carrots)
- 1/2 cup mascarpone cheese
- 1/2 cup (1 stick) butter, softened
- 5 eggs
- Powdered sugar, for garnish
Chocolate Gingerbread Bars
By klvplanner
Preheat oven to 350 degrees
- Makes 16.
- 4 tablespoons (1/2 stick) unsalted butter, melted, plus more for pan
- 1/4 cup unsweetened cocoa powder, plus more for pan
- 3/4 cup all-purpose flour (spooned and leveled)
- 1 teaspoon ground ginger
- 1 teaspoon pumpkin-pie spice
- 1/2 teaspoon baking soda
- 1/2 cup packed dark-brown sugar
- 1/4 cup unsulfured molasses
- 1 large egg
- 1/4 cup sour cream
- 1/2 cup semisweet chocolate chips
- confectioners' sugar, for dusting (optional)
Buffalo Popcorn Chicken Bites
By klvplanner
In a deep sided skillet heat 1 1/2 inches of vegetable oil over medium heat
- Vegetable oil, for frying
- 2 1/2 cups complete pancake mix, any brand, divided
- 1 1/4 cups water
- 8 teaspoons hot sauce, divided (recommended: Tabasco)
- 1 1/4 pounds chicken tenders or chicken breast cut into small bite-sized pieces
- 1 cup store bought, good quality refrigerated blue cheese dressing (recommended: Marie's brand)
- 2 scallions, finely chopped
- 1 teaspoon coarse black pepper, 1/3 palm full
- Cut celery sticks, store bought
Crispy Mashed Potato Cakes
By klvplanner
Peel and dice potatoes and add to a large pot
- 2 large Idaho potatoes, 2 pounds total weight
- 2 large Idaho potatoes, 2 pounds total weight
- 3 to 4 ounces cream cheese
- 3 to 4 ounces cream cheese
- 2 tablespoons sour cream
- 2 tablespoons sour cream
- 2 scallions, very finely chopped
- 2 scallions, very finely chopped
- 2 teaspoons lemon zest
- 2 teaspoons lemon zest
- 1 egg, lightly beaten
- 1 egg, lightly beaten
- Salt and freshly ground black pepper
- Salt and freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon butter
- 1 tablespoon butter
Birthday sheet cake
By klvplanner
Preheat the oven to 350 degrees F
- For the cake:
- nocoupons
- 18 tablespoons (2 1/4 sticks) unsalted butter, at room temperature
- 3 cups sugar
- 6 extra-large eggs, at room temperature
- 8 ounces (about 1 cup) sour cream, at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 lemon, zested
- 3 cups all-purpose flour
- 1/3 cup cornstarch
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- For the frosting:
- nocoupons
- 24 ounces semisweet chocolate chips
- 1 1/2 cups heavy cream
- 2 tablespoons light corn syrup
- 1/2 teaspoon pure vanilla extract
- 4 tablespoons (1/2 stick) unsalted butter, at room temperature
- Chocolate candies for decorating (recommended: M&M's)
Flag Cake
By klvplanner
Heat the oven to 350 degrees F
- Preheat the oven to 350 degrees F. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan.
- To make the cake, cream the butter and sugar on medium-high speed in the bowl of an electric mixer fitted with a paddle attachment until light and fluffy, about 5 minutes. On medium speed, add the egg
- For the frosting, place the chocolate chips and heavy cream in a bowl set over a pot of simmering water, stirring occasionally, until the chips are completely melted. Off the heat, add the corn syrup
- Spread the frosting evenly on the cake. Have the children decorate the cake with chocolate candies.
Buttermilk Cupcakes with Chocolate Icing
By klvplanner
Preheat oven to 350 degrees F
- Chocolate Cream Cheese Frosting:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs, room temperature
- 2 large yolks
- 1 cup sugar
- 3/4 cup unsalted butter, melted
- 2 teaspoons pure vanilla extract
- 1/2 cup buttermilk
- 1 stick butter, softened
- 8 ounces cream cheese, softened
- 3 cups confectioners' sugar, sifted
- 4 ounces semisweet chocolate, melted
- 1 teaspoon vanilla extract
- Special equipment: 12 muffin cups