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Wednesday, September 30, 2015

Coffee Liqueur Chiller

Ingredients

  • Servings: 6
  • 2 cups strong brewed coffee, room temperature
  • 2 cups skim milk
  • 2 cups ice cubes
  • 3 fluid ounces coffee-flavored liqueur
  • 2 (.55 ounce) packages hot cocoa mix
  • 2 tablespoons white sugar
  • 1 teaspoon vanilla extract
  • ice cubes, for serving

Recipe

    Preparation Time: 5 mins Ready Time: 5 mins

  • blend coffee, milk, 2 cups ice cubes, coffee-flavored liqueur, cocoa mix, sugar, and vanilla extract in a blender until smooth and frothy.
  • fill 6 glasses with ice cubes; pour blended coffee mixture over ice.

Tuesday, September 29, 2015

Rick's Special Buttercream Frosting

Ingredients

  • Servings: 7
  • 2 cups shortening
  • 8 cups confectioners' sugar
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 cup heavy whipping cream

Recipe

    Preparation Time: 30 mins Ready Time: 30 mins

  • in a mixing bowl, cream shortening until fluffy. add sugar, and continue creaming until well blended.
  • add salt, vanilla, and 6 ounces whipping cream. blend on low speed until moistened. add additional 2 ounces whipping cream if necessary. beat at high speed until frosting is fluffy.

sour cream coffee cake iv

Ingredients

  • Servings: 1
  • 1/2 cup shortening
  • 1 cup white sugar
  • 2 eggs
  • 1 cup sour cream
  • 2 cups all-purpose flour, sifted
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup white sugar
  • 1 teaspoon ground cinnamon

Recipe

    Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 1 hr 5 mins

  • preheat oven to 350 degrees f (175 degrees c). grease and flour a 9 inch round pan. sift together the flour, baking powder, baking soda and salt. set aside.
  • in a large bowl, cream together the shortening and 1 cup sugar until light and fluffy. beat in the eggs one at a time. beat in the flour mixture alternately with the sour cream, mixing just until incorporated. pour half of the batter into prepared pan. mix together 1/4 cup sugar and 1 teaspoon cinnamon. sprinkle half of mixture over batter in the pan. cover with remaining batter, then top with remaining cinnamon sugar.
  • bake in the preheated oven for 35 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. allow to cool.

Monday, September 28, 2015

plum kuchen

Ingredients

  • Servings: 12
  • batter:
  • 1/2 cup sugar
  • 2 tablespoons margarine
  • 2 eggs, beaten
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 10 italian plums, halved and pitted
  • topping:
  • 1 cup sugar
  • 1/2 cup all-purpose flour
  • 3 tablespoons margarine, melted
  • 1/2 teaspoon ground cinnamon

Recipe

    Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins

  • preheat oven to 350 degrees f (175 degrees c). grease and flour an 7x11-inch baking dish.
  • beat 1/2 cup sugar and 2 tablespoons margarine together in a bowl using an electric mixer until smooth and creamy. mix eggs, 1 cup flour, baking powder, and salt into creamed margarine mixture; stir in vanilla. pour batter into the prepared baking dish. arrange plums, skin side-down, atop batter.
  • mix 1 cup sugar, 1/2 cup flour, 3 tablespoons margarine, and cinnamon together in a bowl until crumbly; spoon over batter and plums.
  • bake in the preheated oven until plums are softened, about 35 minutes.

passover chocolate mandelbrot

Ingredients

  • Servings: 2
  • 2 cups sugar
  • 1 cup pareve margarine
  • 6 eggs
  • 2 3/4 cups matzo cake meal
  • 3/4 cup potato starch
  • 1/2 teaspoon salt
  • 1 cup chopped walnuts
  • 2 cups semisweet chocolate chips
  • 2 teaspoons sugar
  • 1 teaspoon ground cinnamon

Recipe

    Preparation Time: 30 mins Cook Time: 55 mins Ready Time: 1 hr 25 mins

  • preheat oven to 350 degrees f (175 degrees c). grease a large cookie sheet.
  • in a large bowl, cream together the 2 cups sugar and margarine until smooth. beat in eggs one at a time, mixing well after each one. combine the cake meal, potato starch and salt; stir into the creamed mixture. mix in walnuts and chocolate chips. the mixture will be heavy. form into 2 long oval loaves. place the prepared baking sheet. sprinkle the top with a mixture of 2 teaspoons sugar and cinnamon.
  • bake for 50 to 55 minutes in the preheated oven, until a toothpick inserted into the center, comes out clean.

Sunday, September 27, 2015

cream puff shells

Ingredients

  • Servings: 12
  • 1/2 cup shortening
  • 1/8 teaspoon salt
  • 1 cup boiling water
  • 1 cup sifted all-purpose flour
  • 4 eggs

Recipe

    Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr

  • preheat oven to 450 degrees f (230 degrees c). in medium saucepan, combine shortening, salt and boiling water and heat until entire mixture boils. reduce heat, add flour all at once and stir vigorously until mixture forms a ball. remove from heat and add eggs, one at a time, beating thoroughly after each addition. continue beating until mixture is thick and shiny and breaks from spoon.
  • pipe or spoon ungreased cookie sheet and bake 20 minutes, reduce heat to 350 degrees f (175 degrees c) and bake 20 minutes more, or until golden and sound hollow when tapped. cool and fill.

Saturday, September 26, 2015

Eggnog Latte

Ingredients

  • Servings: 1
  • 1/3 cup 2% milk
  • 2/3 cup eggnog
  • 1 (1.5 fluid ounce) jigger brewed espresso
  • 1 pinch ground nutmeg

Recipe

    Preparation Time: 4 mins Cook Time: 1 min Ready Time: 5 mins

  • pour milk and eggnog into a steaming pitcher and heat to between 145 degrees f to 165 degrees f (65 to 70 degrees c) using the steaming wand. brew the shot of espresso, then add to mug. pour the steamed milk and eggnog into the mug, using a spoon to hold back the foam. spoon foam over the top. sprinkle nutmeg on top of the foam.

Friday, September 25, 2015

dad's best haroset

Ingredients

  • Servings: 4
  • 3 apples - peeled, cored, and diced
  • 1 cup walnuts, chopped
  • 1 cup pecans, chopped
  • 1 cup kosher red (such as manischewitz®)
  • 1 teaspoon cinnamon

Recipe

    Preparation Time: 10 mins Ready Time: 40 mins

  • stir the apples, walnuts, pecans, and together in a large bowl. season with cinnamon, stir, and refrigerate until chilled, about 30 minutes.

ultimate chocolate dessert

Ingredients

  • Servings: 4
  • 4 ounces bittersweet chocolate, chopped
  • 1/2 teaspoon instant coffee
  • 1 pinch salt
  • 1 cup heavy cream
  • 3 tablespoons sugar
  • 1/2 teaspoon vanilla extract

Recipe

    Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 4 hrs 10 mins

  • stir chocolate, instant coffee, and salt together in a medium bowl.
  • heat cream, sugar, and vanilla in a saucepan over medium heat, stirring constantly, until it just begins to simmer.
  • pour hot cream mixture over the chocolate mixture; let sit for 1 minute.
  • whisk the chocolate and cream mixture for 1-2 minutes until combined.
  • pour the mixture into four small espresso cups. tap to remove any air . chill thoroughly in the refrigerator for at least 4 hours.
  • serve topped with grated chocolate or add lightly whipped cream and dust with cocoa.

Thursday, September 24, 2015

Candied Carrots

Ingredients

  • Servings: 4
  • 1 pound carrots, cut into 2 inch pieces
  • 2 tablespoons butter, diced
  • 1/4 cup packed brown sugar
  • 1 pinch salt
  • 1 pinch ground black pepper

Recipe

    Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins

  • place carrots in a pot of salted water. bring water to a boil, reduce heat to a high simmer and cook about 20 to 30 minutes. do not cook the carrots to a mushy stage!
  • drain the carrots, reduce the heat to its lowest possible setting and return the carrots to the pan. stir in butter, brown sugar, salt and pepper. cook for about 3 to 5 minutes, until sugar is bubbly. serve hot!

Wednesday, September 23, 2015

Candied Carrots

Ingredients

  • Servings: 4
  • 1 pound carrots, cut into 2 inch pieces
  • 2 tablespoons butter, diced
  • 1/4 cup packed brown sugar
  • 1 pinch salt
  • 1 pinch ground black pepper

Recipe

    Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins

  • place carrots in a pot of salted water. bring water to a boil, reduce heat to a high simmer and cook about 20 to 30 minutes. do not cook the carrots to a mushy stage!
  • drain the carrots, reduce the heat to its lowest possible setting and return the carrots to the pan. stir in butter, brown sugar, salt and pepper. cook for about 3 to 5 minutes, until sugar is bubbly. serve hot!

passover chocolate mandelbrot

Ingredients

  • Servings: 2
  • 2 cups sugar
  • 1 cup pareve margarine
  • 6 eggs
  • 2 3/4 cups matzo cake meal
  • 3/4 cup potato starch
  • 1/2 teaspoon salt
  • 1 cup chopped walnuts
  • 2 cups semisweet chocolate chips
  • 2 teaspoons sugar
  • 1 teaspoon ground cinnamon

Recipe

    Preparation Time: 30 mins Cook Time: 55 mins Ready Time: 1 hr 25 mins

  • preheat oven to 350 degrees f (175 degrees c). grease a large cookie sheet.
  • in a large bowl, cream together the 2 cups sugar and margarine until smooth. beat in eggs one at a time, mixing well after each one. combine the cake meal, potato starch and salt; stir into the creamed mixture. mix in walnuts and chocolate chips. the mixture will be heavy. form into 2 long oval loaves. place the prepared baking sheet. sprinkle the top with a mixture of 2 teaspoons sugar and cinnamon.
  • bake for 50 to 55 minutes in the preheated oven, until a toothpick inserted into the center, comes out clean.

passover chocolate mandelbrot

Ingredients

  • Servings: 2
  • 2 cups sugar
  • 1 cup pareve margarine
  • 6 eggs
  • 2 3/4 cups matzo cake meal
  • 3/4 cup potato starch
  • 1/2 teaspoon salt
  • 1 cup chopped walnuts
  • 2 cups semisweet chocolate chips
  • 2 teaspoons sugar
  • 1 teaspoon ground cinnamon

Recipe

    Preparation Time: 30 mins Cook Time: 55 mins Ready Time: 1 hr 25 mins

  • preheat oven to 350 degrees f (175 degrees c). grease a large cookie sheet.
  • in a large bowl, cream together the 2 cups sugar and margarine until smooth. beat in eggs one at a time, mixing well after each one. combine the cake meal, potato starch and salt; stir into the creamed mixture. mix in walnuts and chocolate chips. the mixture will be heavy. form into 2 long oval loaves. place the prepared baking sheet. sprinkle the top with a mixture of 2 teaspoons sugar and cinnamon.
  • bake for 50 to 55 minutes in the preheated oven, until a toothpick inserted into the center, comes out clean.

Tuesday, September 22, 2015

dad's best haroset

Ingredients

  • Servings: 4
  • 3 apples - peeled, cored, and diced
  • 1 cup walnuts, chopped
  • 1 cup pecans, chopped
  • 1 cup kosher red (such as manischewitz®)
  • 1 teaspoon cinnamon

Recipe

    Preparation Time: 10 mins Ready Time: 40 mins

  • stir the apples, walnuts, pecans, and together in a large bowl. season with cinnamon, stir, and refrigerate until chilled, about 30 minutes.

Monday, September 21, 2015

salted caramel apple bars

Ingredients

  • Servings: 16
  • 2 cups all-purpose flour
  • 2/3 cup confectioners' sugar
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 pinch nutmeg
  • 1/2 cup butter, softened
  • 1 egg
  • 1 cup mott's® original or cinnamon applesauce
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped dried apples
  • 1 cup caramel bits*
  • 1 cup chopped walnuts
  • topping:
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon coarse sea salt, or to taste**

Recipe

    Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins

  • preheat oven to 350 degrees f (175 degrees c). grease 9-inch square pan.
  • combine flour, confectioners' sugar, baking powder, salt, cinnamon and nutmeg in a bowl.
  • cream butter in separate large bowl. beat in egg, applesauce, and vanilla extract.
  • mix dry ingredients into wet ingredients. stir to combine. add diced apples, caramel bits and walnuts; blend in thoroughly. pour into greased pan and distribute evenly.
  • combine granulated sugar, cinnamon and sea salt for the topping. sprinkle evenly on top of the batter.
  • bake until toothpick inserted in center comes out clean, 30-35 minutes.
  • cool completely and cut into 16 bars.

By The Pros

Ingredients

  • Servings: 6
  • 1 orange
  • 1 lemon
  • 1 lime
  • 1 medium all purpose apples, pared, cored and sliced
  • 1 cup pitted cherries
  • 1 cup fresh pineapple chunks
  • 3/4 cup
  • 1 (750 milliliter) bottle dry red
  • 1 (12 ounce) can lemon-lime soda to taste
  • 1 cup orange juice to taste

Recipe

    Preparation Time: 20 mins Ready Time: 2 hrs 20 mins

  • slice the orange, lemon, and lime into thin rounds. place the citrus in a pitcher with the apples, cherries, and pineapple. pour in the and refrigerate for 2 hours of more. chill the bottle of red , lemon-lime soda, and orange juice at the same time.
  • gently crush the fruits with a spoon, then stir in the red , lemon-lime soda, and orange juice. add additional or orange juice to taste.

dad's best haroset

Ingredients

  • Servings: 4
  • 3 apples - peeled, cored, and diced
  • 1 cup walnuts, chopped
  • 1 cup pecans, chopped
  • 1 cup kosher red (such as manischewitz®)
  • 1 teaspoon cinnamon

Recipe

    Preparation Time: 10 mins Ready Time: 40 mins

  • stir the apples, walnuts, pecans, and together in a large bowl. season with cinnamon, stir, and refrigerate until chilled, about 30 minutes.

dad's best haroset

Ingredients

  • Servings: 4
  • 3 apples - peeled, cored, and diced
  • 1 cup walnuts, chopped
  • 1 cup pecans, chopped
  • 1 cup kosher red (such as manischewitz®)
  • 1 teaspoon cinnamon

Recipe

    Preparation Time: 10 mins Ready Time: 40 mins

  • stir the apples, walnuts, pecans, and together in a large bowl. season with cinnamon, stir, and refrigerate until chilled, about 30 minutes.

Sunday, September 20, 2015

dad's best haroset

Ingredients

  • Servings: 4
  • 3 apples - peeled, cored, and diced
  • 1 cup walnuts, chopped
  • 1 cup pecans, chopped
  • 1 cup kosher red (such as manischewitz®)
  • 1 teaspoon cinnamon

Recipe

    Preparation Time: 10 mins Ready Time: 40 mins

  • stir the apples, walnuts, pecans, and together in a large bowl. season with cinnamon, stir, and refrigerate until chilled, about 30 minutes.

greek egg biscuits

Ingredients

  • Servings: 8
  • 2 cups unsalted butter
  • 1 cup sugar
  • 1 tablespoon vanilla extract
  • 5 eggs
  • 5 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 3 tablespoons baking powder
  • 1/4 cup sesame seeds

Recipe

  • in large mixing bowl, beat butter until light and fluffy. add the sugar and beat for 10 minutes on medium speed. add four of the eggs, one at a time, and beat well after each addition. beat in the vanilla. combine the flour, baking powder, and salt in a separate bowl. add to the butter mixture and stir to form soft, cohesive dough. add flour if dough is too soft to handle easily.
  • preheat oven to 350 degrees f. grease cookie sheets
  • lightly flour a work surface. break off 1 inch lumps of dough and roll on floured surface into ropes about 7 inches long and 1/4 inch in diameter. cross the ends and twirl dough in a loop in the opposite direction, forming a braid. place on cookie sheets about 1 inch apart.
  • beat remaining egg. brush braids for glaze and sprinkle with sesame seeds. bake 20 to 25 minutes. let cool on cookie sheets for 10 minutes, then remove to racks to cool completely.

Easiest Ice Caps Ever

Ingredients

  • Servings: 2
  • 1 cup water
  • 1 tablespoon instant coffee granules
  • 3 scoops vanilla ice cream
  • 2 cups chocolate milk

Recipe

    Preparation Time: 10 mins Ready Time: 8 hrs 10 mins

  • mix water and instant coffee together in a cup until dissolved; pour into ice cube trays. freeze 8 hours to overnight.
  • blend coffee ice cubes, ice cream, and chocolate milk in a blender on medium speed for 1 minute. increase speed to high and blend for 30 seconds more.

Friday, September 18, 2015

coffee nudge

Ingredients

  • Servings: 8
  • 8 cups hot brewed coffee
  • 8 fluid ounces coffee flavored liqueur
  • 8 fluid ounces
  • 4 fluid ounces creme de cacao
  • 2 cups whipped cream, garnish
  • 2 tablespoons chocolate sprinkles

Recipe

    Preparation Time: 1 min Cook Time: 10 mins Ready Time: 11 mins

  • in the bottom of 8 coffee mugs, pour 1 ounce each coffee liqueur and . pour in 1/2 ounce each creme de cacao. fill each cup with hot coffee and garnish with a dollop of whipped cream and chocolate sprinkles.

Wednesday, September 16, 2015

dad's best haroset

Ingredients

  • Servings: 4
  • 3 apples - peeled, cored, and diced
  • 1 cup walnuts, chopped
  • 1 cup pecans, chopped
  • 1 cup kosher red (such as manischewitz®)
  • 1 teaspoon cinnamon

Recipe

    Preparation Time: 10 mins Ready Time: 40 mins

  • stir the apples, walnuts, pecans, and together in a large bowl. season with cinnamon, stir, and refrigerate until chilled, about 30 minutes.

passover chocolate mandelbrot

Ingredients

  • Servings: 2
  • 2 cups sugar
  • 1 cup pareve margarine
  • 6 eggs
  • 2 3/4 cups matzo cake meal
  • 3/4 cup potato starch
  • 1/2 teaspoon salt
  • 1 cup chopped walnuts
  • 2 cups semisweet chocolate chips
  • 2 teaspoons sugar
  • 1 teaspoon ground cinnamon

Recipe

    Preparation Time: 30 mins Cook Time: 55 mins Ready Time: 1 hr 25 mins

  • preheat oven to 350 degrees f (175 degrees c). grease a large cookie sheet.
  • in a large bowl, cream together the 2 cups sugar and margarine until smooth. beat in eggs one at a time, mixing well after each one. combine the cake meal, potato starch and salt; stir into the creamed mixture. mix in walnuts and chocolate chips. the mixture will be heavy. form into 2 long oval loaves. place the prepared baking sheet. sprinkle the top with a mixture of 2 teaspoons sugar and cinnamon.
  • bake for 50 to 55 minutes in the preheated oven, until a toothpick inserted into the center, comes out clean.

passover chocolate mandelbrot

Ingredients

  • Servings: 2
  • 2 cups sugar
  • 1 cup pareve margarine
  • 6 eggs
  • 2 3/4 cups matzo cake meal
  • 3/4 cup potato starch
  • 1/2 teaspoon salt
  • 1 cup chopped walnuts
  • 2 cups semisweet chocolate chips
  • 2 teaspoons sugar
  • 1 teaspoon ground cinnamon

Recipe

    Preparation Time: 30 mins Cook Time: 55 mins Ready Time: 1 hr 25 mins

  • preheat oven to 350 degrees f (175 degrees c). grease a large cookie sheet.
  • in a large bowl, cream together the 2 cups sugar and margarine until smooth. beat in eggs one at a time, mixing well after each one. combine the cake meal, potato starch and salt; stir into the creamed mixture. mix in walnuts and chocolate chips. the mixture will be heavy. form into 2 long oval loaves. place the prepared baking sheet. sprinkle the top with a mixture of 2 teaspoons sugar and cinnamon.
  • bake for 50 to 55 minutes in the preheated oven, until a toothpick inserted into the center, comes out clean.

Tuesday, September 15, 2015

Candied Carrots

Ingredients

  • Servings: 4
  • 1 pound carrots, cut into 2 inch pieces
  • 2 tablespoons butter, diced
  • 1/4 cup packed brown sugar
  • 1 pinch salt
  • 1 pinch ground black pepper

Recipe

    Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins

  • place carrots in a pot of salted water. bring water to a boil, reduce heat to a high simmer and cook about 20 to 30 minutes. do not cook the carrots to a mushy stage!
  • drain the carrots, reduce the heat to its lowest possible setting and return the carrots to the pan. stir in butter, brown sugar, salt and pepper. cook for about 3 to 5 minutes, until sugar is bubbly. serve hot!

Hot Mocha

Ingredients

  • Servings: 1
  • 1 tablespoon unsweetened dutch-processed cocoa powder
  • 1 packet sweet'n low granulated sugar substitute, or to taste
  • 1 cup hot coffee
  • skim milk
  • cocoa powder, for garnish

Recipe

  • in a small mug or coffee cup, mix the cocoa and sweet'n low together. add a few tablespoons of the coffee and stir until the cocoa is completely dissolved. pour in the remaining coffee.
  • foam the milk. spoon a generous amount over the hot mocha. garnish with a pinch of cocoa powder, if desired.

Candied Carrots

Ingredients

  • Servings: 4
  • 1 pound carrots, cut into 2 inch pieces
  • 2 tablespoons butter, diced
  • 1/4 cup packed brown sugar
  • 1 pinch salt
  • 1 pinch ground black pepper

Recipe

    Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins

  • place carrots in a pot of salted water. bring water to a boil, reduce heat to a high simmer and cook about 20 to 30 minutes. do not cook the carrots to a mushy stage!
  • drain the carrots, reduce the heat to its lowest possible setting and return the carrots to the pan. stir in butter, brown sugar, salt and pepper. cook for about 3 to 5 minutes, until sugar is bubbly. serve hot!

vegan chocolate spelt biscotti

Ingredients

  • Servings: 24
  • 1/4 cup chia seeds
  • 1 cup hot water
  • 1/2 cup raw sugar
  • 1/2 cup olive oil
  • 1/3 cup coffee-flavored liqueur (such as kahlua®)
  • 1/4 cup water
  • 1/4 cup agave nectar
  • 1 tablespoon lecithin
  • 1 tablespoon almond extract
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 cups spelt flour
  • 1 1/2 cups cocoa powder
  • 2 teaspoons baking powder
  • 1 cup chocolate chips
  • 1/2 cup pecans
  • 1/2 cup cocoa nibs (optional)

Recipe

    Preparation Time: 30 mins Cook Time: 1 hr 5 mins

    Ready Time: 1 hr 50 mins

  • preheat oven to 300 degrees f (150 degrees c). line 2 baking sheets with parchment paper.
  • put chia seeds in a blender; add hot water. let chia seeds soak in hot water for 5 minutes. add sugar, olive oil, coffee-flavored liqueur, water, agave nectar, lecithin, almond extract, vanilla extract, and salt to chia seeds; blend on high speed until smooth.
  • combine flour, cocoa powder, and baking powder in a bowl. gradually stir the chia seed mixture into the flour mixture until dough is just mixed; fold in chocolate chips, pecans, and cocoa nibs.
  • divide dough in half and spoon each half the prepared baking sheets forming two 2x12-inch logs using wet hands.
  • bake in the preheated oven until logs are lightly browned, about 40 minutes. remove baking sheet from oven and cool logs for 10 minutes.
  • reduce oven temperature to 275 degrees f (135 degrees c).
  • cut logs diagonally into 3/4-inch-thick slices. lay slices on their sides on the parchment-lined baking sheets.
  • bake in the oven until biscotti are dry, about 25 minutes.

Candied Carrots

Ingredients

  • Servings: 4
  • 1 pound carrots, cut into 2 inch pieces
  • 2 tablespoons butter, diced
  • 1/4 cup packed brown sugar
  • 1 pinch salt
  • 1 pinch ground black pepper

Recipe

    Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins

  • place carrots in a pot of salted water. bring water to a boil, reduce heat to a high simmer and cook about 20 to 30 minutes. do not cook the carrots to a mushy stage!
  • drain the carrots, reduce the heat to its lowest possible setting and return the carrots to the pan. stir in butter, brown sugar, salt and pepper. cook for about 3 to 5 minutes, until sugar is bubbly. serve hot!

to die for no-bake cake pops

Ingredients

  • Servings: 30
  • 1 (14 ounce) package chocolate sandwich cookies (such as oreo®)
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 (7 ounce) jar marshmallow creme
  • 1 (14 ounce) package vanilla almond bark, or as needed
  • 1 tablespoon shortening
  • lollipop sticks

Recipe

    Preparation Time: 20 mins Ready Time: 40 mins

  • line a sheet pan with parchment paper. the pan must be able to fit in the freezer.
  • place sandwich cookies into the bowl of a food processor and pulse until they resemble fine breadcrumbs.
  • stir crushed cookies, cream cheese, and marshmallow creme together in a bowl. roll cookie mixture into walnut-sized balls, place them on the prepared pan, and freeze for 5 minutes.
  • melt 1/4 cup bark in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes. remove cake pops from the freezer.
  • dip each lollipop stick into the melted bark, and push a stick halfway through each cake pop. place on the sheet pan and return cake pops to the freezer for 5 minutes.
  • melt remaining bark in a microwave-safe bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes. pour coating into a large coffee mug, deep enough to make it easy to immerse the cake pops.
  • remove cake pops from the freezer, and dip each prepared pop into the melted bark, coating completely. place the pops back the sheet pan. refrigerate until firm, about 10 minutes.

Monday, September 14, 2015

portuguese custard tarts - pasteis de nata

Ingredients

  • Servings: 12
  • 1 cup milk
  • 3 tablespoons cornstarch
  • 1/2 vanilla bean
  • 1 cup sugar
  • 6 egg yolks
  • 1 (17.5 ounce) package frozen puff pastry, thawed

Recipe

    Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins

  • preheat oven to 375 degrees f (190 degrees c.) lightly grease 12 muffin cups and line bottom and sides with puff pastry.
  • in a saucepan, combine milk, cornstarch, sugar and vanilla. cook, stirring constantly, until mixture thickens. place egg yolks in a medium bowl. slowly whisk 1/2 cup of hot milk mixture into egg yolks. gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. cook, stirring constantly, for 5 minutes, or until thickened. remove vanilla bean.
  • fill pastry-lined muffin cups with mixture and bake in preheated oven for 20 minutes, or until crust is golden brown and filling is lightly browned on top

easy platz (coffee cake)

Ingredients

  • Servings: 1
  • 2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2/3 cup margarine
  • 2 eggs, beaten
  • 2/3 cup milk
  • 1 cup blackberries

Recipe

    Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins

  • preheat oven to 350 degrees f (175 degrees c). grease and flour a 9 inch square pan.
  • in a large bowl, combine flour, sugar, baking powder and salt. cut in margarine until mixture resembles coarse crumbs. set aside 3/4 cup of crumb mixture, to be used as a topping for the cake. mix eggs and milk together and then blend into remaining mixture in bowl.
  • spread batter into prepared pan. sprinkle blackberries evenly over the top. sprinkle reserved crumb mixture over fruit.
  • bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Sunday, September 13, 2015

Gluten- And Dairy-free Vegan Coffee Whitener

Ingredients

  • Servings: 35
  • 1 cup coconut milk
  • 1 cup unsweetened almond milk
  • 2 tablespoons raw cane sugar, or more to taste
  • 1 tablespoon coconut oil (optional)
  • 1 tablespoon brown rice syrup, or more to taste
  • 1 teaspoon vanilla extract

Recipe

    Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 15 mins

  • stir coconut milk, almond milk, sugar, coconut oil, brown rice syrup, and vanilla extract together in a saucepan over medium-low heat until sugar is completely dissolved, 3 to 5 minutes; remove from heat.
  • blend coconut milk mixture with an immersion blender or in a blender until smooth and creamy. cool to room temperature.
  • transfer whitener to an airtight container and store in the refrigerator.

irish ginger snaps

Ingredients

  • Servings: 2
  • 1 cup sugar
  • 1 egg
  • 1/4 teaspoon salt
  • 3/4 cup shortening
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon

Recipe

    Preparation Time: 10 mins Cook Time: 6 mins Ready Time: 20 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • cream sugar, egg, salt and shortening together. add flour, baking soda and spices. mix well. roll teaspoonfuls of dough into balls and roll the balls in sugar.
  • bake at 350 degrees f (175 degrees c) for 5 to 6 minutes.

Saturday, September 12, 2015

oranged cranberry sauce

Ingredients

  • Servings: 4
  • 2 pounds cranberries
  • 2 tablespoons orange zest
  • 3 cinnamon sticks
  • 1 pint orange juice
  • 2 cups packed brown sugar
  • 2 cups water

Recipe

  • place the cranberries, grated orange rind, cinnamon, orange juice, brown sugar and enough water to cover cranberries in a saucepan. bring mixture to a boil over high heat. immediately turn heat down and simmer for about one hour or until the sauce has thickened. taste for sweetness and adjust with additional sugar if necessary. you can not overcook, so continue cooking until you have a good thick consistency. let mixture cool a bit then refrigerate in a covered container.

Sweet Potato Coffee Cake

Ingredients

  • Servings: 16
  • cooking spray
  • cake:
  • 2 cups soft wheat flour
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup brown sugar
  • 1/4 cup honey
  • 1/4 cup butter, softened
  • 1 egg
  • 1 cup cooked mashed sweet potatoes
  • 1/2 teaspoon vanilla
  • topping:
  • 1/3 cup all-purpose flour
  • 1/3 cup brown sugar
  • 1/3 cup rolled oats
  • 1/4 cup butter, softened
  • 1 teaspoon cinnamon

Recipe

    Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins

  • preheat oven to 350 degrees f (175 degrees c). spray a 9-inch square baking dish with cooking spray.
  • whisk wheat flour, baking soda, 1 teaspoon cinnamon, and salt together in a bowl. beat 1/2 cup brown sugar, honey, and 1/4 cup butter together in another bowl with an electric mixer until creamy; beat in egg. add sweet potato and vanilla extract to butter mixture and beat until smooth.
  • stir flour mixture into sweet potato mixture until batter is evenly moistened and smooth. pour batter into prepared baking dish.
  • mix all-purpose flour, 1/3 cup brown sugar, rolled oats, 1/4 cup butter, and 1 teaspoon cinnamon together in a bowl until combined. sprinkle oats mixture over batter.
  • bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 30 minutes.

venice high school cherry butter cookies

Ingredients

  • Servings: 3
  • 2 cups butter, softened
  • 2 teaspoons vanilla extract
  • 2 cups confectioners' sugar
  • 1/4 teaspoon salt
  • 4 1/2 cups sifted all-purpose flour
  • 1/2 cup chopped walnuts
  • 1/2 cup chopped maraschino cherries

Recipe

    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins

  • preheat the oven to 350 degrees f (175 degrees c).
  • in a large bowl, mix together the butter, vanilla and confectioners' sugar until smooth. mix in salt, then stir in flour by hand until dough is stiff. add the walnuts and cherries, and mix into the dough, kneading like bread on a clean floured surface.
  • roll dough into ping pong sized balls, and place ungreased cookie sheets. press down balls with a fork to make a criss cross pattern on top.
  • bake for 15 to 17 minutes in the preheated oven. let stand on the baking sheet for a few minutes before removing to wire racks to cool completely.

passover chocolate mandelbrot

Ingredients

  • Servings: 2
  • 2 cups sugar
  • 1 cup pareve margarine
  • 6 eggs
  • 2 3/4 cups matzo cake meal
  • 3/4 cup potato starch
  • 1/2 teaspoon salt
  • 1 cup chopped walnuts
  • 2 cups semisweet chocolate chips
  • 2 teaspoons sugar
  • 1 teaspoon ground cinnamon

Recipe

    Preparation Time: 30 mins Cook Time: 55 mins Ready Time: 1 hr 25 mins

  • preheat oven to 350 degrees f (175 degrees c). grease a large cookie sheet.
  • in a large bowl, cream together the 2 cups sugar and margarine until smooth. beat in eggs one at a time, mixing well after each one. combine the cake meal, potato starch and salt; stir into the creamed mixture. mix in walnuts and chocolate chips. the mixture will be heavy. form into 2 long oval loaves. place the prepared baking sheet. sprinkle the top with a mixture of 2 teaspoons sugar and cinnamon.
  • bake for 50 to 55 minutes in the preheated oven, until a toothpick inserted into the center, comes out clean.

Friday, September 11, 2015

Costa Rican Coffee Panna Cotta With Bittersweet Chocolate- Sauce

Ingredients

  • Servings: 8
  • 2 teaspoons unflavored gelatin
  • 1/4 cup dark
  • 1 1/4 cups whipping cream
  • 1/2 cup dark brown sugar
  • 1 tablespoon instant espresso powder
  • 1 cup coconut milk
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 3/4 cup whipping cream
  • 2 tablespoons dark colored corn syrup
  • 8 ounces bittersweet chocolate, chopped
  • 1 tablespoon dark
  • 8 sprigs fresh mint for garnish

Recipe

    Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 4 hrs 45 mins

  • sprinkle the unflavored gelatin over 1/4 cup of dark and allow to soften for 5 minutes.
  • meanwhile, stir together 1 1/4 cups of whipping cream, brown sugar, and espresso powder in a saucepan over medium-high heat. bring to a simmer, stirring until brown sugar has dissolved. remove from heat, then whisk in gelatin mixture until dissolved.
  • whisk in the coconut milk, vanilla extract, and sour cream until smooth. evenly divide the mixture between eight 3/4 cup custard cups or molds, cover each with plastic wrap, and chill at least 4 hours to overnight.
  • bring 3/4 cup whipping cream and corn syrup to a simmer over medium-high heat. once simmering, remove from heat, and stir in the chocolate until melted and smooth, about 2 minutes. stir in 1 tablespoon of and set aside.
  • to serve, run a knife around the edge of each mold, then set each cup into a shallow bowl of hot water for 10 seconds to loosen. invert the mold over a serving plate and remove the panna cotta. spoon chocolate sauce around each panna cotta and garnish with a sprig of mint.

dad's best haroset

Ingredients

  • Servings: 4
  • 3 apples - peeled, cored, and diced
  • 1 cup walnuts, chopped
  • 1 cup pecans, chopped
  • 1 cup kosher red (such as manischewitz®)
  • 1 teaspoon cinnamon

Recipe

    Preparation Time: 10 mins Ready Time: 40 mins

  • stir the apples, walnuts, pecans, and together in a large bowl. season with cinnamon, stir, and refrigerate until chilled, about 30 minutes.

Cocktail

Ingredients

  • Servings: 1
  • 1 tablespoon sugar
  • 1 1/2 fluid ounces whiskey
  • 6 fluid ounces hot coffee
  • 1 teaspoon sugar, or more to taste (optional)
  • 1/4 cup whipped cream

Recipe

    Preparation Time: 10 mins Ready Time: 10 mins

  • place sugar on a plate or shallow bowl. lightly wet the rim of an glass with a moistened paper towel. dip the rim in sugar to coat.
  • pour into the prepared glass. fill with coffee to within 1/2 inch of top. add sugar and stir. top with whipped cream.

passover chocolate mandelbrot

Ingredients

  • Servings: 2
  • 2 cups sugar
  • 1 cup pareve margarine
  • 6 eggs
  • 2 3/4 cups matzo cake meal
  • 3/4 cup potato starch
  • 1/2 teaspoon salt
  • 1 cup chopped walnuts
  • 2 cups semisweet chocolate chips
  • 2 teaspoons sugar
  • 1 teaspoon ground cinnamon

Recipe

    Preparation Time: 30 mins Cook Time: 55 mins Ready Time: 1 hr 25 mins

  • preheat oven to 350 degrees f (175 degrees c). grease a large cookie sheet.
  • in a large bowl, cream together the 2 cups sugar and margarine until smooth. beat in eggs one at a time, mixing well after each one. combine the cake meal, potato starch and salt; stir into the creamed mixture. mix in walnuts and chocolate chips. the mixture will be heavy. form into 2 long oval loaves. place the prepared baking sheet. sprinkle the top with a mixture of 2 teaspoons sugar and cinnamon.
  • bake for 50 to 55 minutes in the preheated oven, until a toothpick inserted into the center, comes out clean.

Mocha

Ingredients

  • Servings: 1
  • 1 1/4 cups 2% milk
  • 2 tablespoons chocolate syrup
  • 1 (1.5 fluid ounce) jigger brewed espresso
  • 1 tablespoon sweetened whipped cream (optional)

Recipe

    Preparation Time: 4 mins Cook Time: 1 min Ready Time: 5 mins

  • pour milk into a steaming pitcher and heat to 145 degrees f to 165 degrees f (65 to 70 degrees c) using the steaming wand. measure the chocolate syrup into a large coffee mug. brew espresso, then add to mug. pour the steamed milk into the mug, using a spoon to hold back the foam. top with whipped cream.

Tuesday, September 8, 2015

Costa Rican Coffee Panna Cotta With Bittersweet Chocolate- Sauce

Ingredients

  • Servings: 8
  • 2 teaspoons unflavored gelatin
  • 1/4 cup dark
  • 1 1/4 cups whipping cream
  • 1/2 cup dark brown sugar
  • 1 tablespoon instant espresso powder
  • 1 cup coconut milk
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 3/4 cup whipping cream
  • 2 tablespoons dark colored corn syrup
  • 8 ounces bittersweet chocolate, chopped
  • 1 tablespoon dark
  • 8 sprigs fresh mint for garnish

Recipe

    Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 4 hrs 45 mins

  • sprinkle the unflavored gelatin over 1/4 cup of dark and allow to soften for 5 minutes.
  • meanwhile, stir together 1 1/4 cups of whipping cream, brown sugar, and espresso powder in a saucepan over medium-high heat. bring to a simmer, stirring until brown sugar has dissolved. remove from heat, then whisk in gelatin mixture until dissolved.
  • whisk in the coconut milk, vanilla extract, and sour cream until smooth. evenly divide the mixture between eight 3/4 cup custard cups or molds, cover each with plastic wrap, and chill at least 4 hours to overnight.
  • bring 3/4 cup whipping cream and corn syrup to a simmer over medium-high heat. once simmering, remove from heat, and stir in the chocolate until melted and smooth, about 2 minutes. stir in 1 tablespoon of and set aside.
  • to serve, run a knife around the edge of each mold, then set each cup into a shallow bowl of hot water for 10 seconds to loosen. invert the mold over a serving plate and remove the panna cotta. spoon chocolate sauce around each panna cotta and garnish with a sprig of mint.

passover chocolate mandelbrot

Ingredients

  • Servings: 2
  • 2 cups sugar
  • 1 cup pareve margarine
  • 6 eggs
  • 2 3/4 cups matzo cake meal
  • 3/4 cup potato starch
  • 1/2 teaspoon salt
  • 1 cup chopped walnuts
  • 2 cups semisweet chocolate chips
  • 2 teaspoons sugar
  • 1 teaspoon ground cinnamon

Recipe

    Preparation Time: 30 mins Cook Time: 55 mins Ready Time: 1 hr 25 mins

  • preheat oven to 350 degrees f (175 degrees c). grease a large cookie sheet.
  • in a large bowl, cream together the 2 cups sugar and margarine until smooth. beat in eggs one at a time, mixing well after each one. combine the cake meal, potato starch and salt; stir into the creamed mixture. mix in walnuts and chocolate chips. the mixture will be heavy. form into 2 long oval loaves. place the prepared baking sheet. sprinkle the top with a mixture of 2 teaspoons sugar and cinnamon.
  • bake for 50 to 55 minutes in the preheated oven, until a toothpick inserted into the center, comes out clean.

dad's best haroset

Ingredients

  • Servings: 4
  • 3 apples - peeled, cored, and diced
  • 1 cup walnuts, chopped
  • 1 cup pecans, chopped
  • 1 cup kosher red (such as manischewitz®)
  • 1 teaspoon cinnamon

Recipe

    Preparation Time: 10 mins Ready Time: 40 mins

  • stir the apples, walnuts, pecans, and together in a large bowl. season with cinnamon, stir, and refrigerate until chilled, about 30 minutes.

Cocktail

Ingredients

  • Servings: 1
  • 1 tablespoon sugar
  • 1 1/2 fluid ounces whiskey
  • 6 fluid ounces hot coffee
  • 1 teaspoon sugar, or more to taste (optional)
  • 1/4 cup whipped cream

Recipe

    Preparation Time: 10 mins Ready Time: 10 mins

  • place sugar on a plate or shallow bowl. lightly wet the rim of an glass with a moistened paper towel. dip the rim in sugar to coat.
  • pour into the prepared glass. fill with coffee to within 1/2 inch of top. add sugar and stir. top with whipped cream.

Sunday, September 6, 2015

Candied Carrots

Ingredients

  • Servings: 4
  • 1 pound carrots, cut into 2 inch pieces
  • 2 tablespoons butter, diced
  • 1/4 cup packed brown sugar
  • 1 pinch salt
  • 1 pinch ground black pepper

Recipe

    Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins

  • place carrots in a pot of salted water. bring water to a boil, reduce heat to a high simmer and cook about 20 to 30 minutes. do not cook the carrots to a mushy stage!
  • drain the carrots, reduce the heat to its lowest possible setting and return the carrots to the pan. stir in butter, brown sugar, salt and pepper. cook for about 3 to 5 minutes, until sugar is bubbly. serve hot!

dad's best haroset

Ingredients

  • Servings: 4
  • 3 apples - peeled, cored, and diced
  • 1 cup walnuts, chopped
  • 1 cup pecans, chopped
  • 1 cup kosher red (such as manischewitz®)
  • 1 teaspoon cinnamon

Recipe

    Preparation Time: 10 mins Ready Time: 40 mins

  • stir the apples, walnuts, pecans, and together in a large bowl. season with cinnamon, stir, and refrigerate until chilled, about 30 minutes.

Mocha

Ingredients

  • Servings: 1
  • 1 1/4 cups 2% milk
  • 2 tablespoons chocolate syrup
  • 1 (1.5 fluid ounce) jigger brewed espresso
  • 1 tablespoon sweetened whipped cream (optional)

Recipe

    Preparation Time: 4 mins Cook Time: 1 min Ready Time: 5 mins

  • pour milk into a steaming pitcher and heat to 145 degrees f to 165 degrees f (65 to 70 degrees c) using the steaming wand. measure the chocolate syrup into a large coffee mug. brew espresso, then add to mug. pour the steamed milk into the mug, using a spoon to hold back the foam. top with whipped cream.

Cocktail

Ingredients

  • Servings: 1
  • 1 tablespoon sugar
  • 1 1/2 fluid ounces whiskey
  • 6 fluid ounces hot coffee
  • 1 teaspoon sugar, or more to taste (optional)
  • 1/4 cup whipped cream

Recipe

    Preparation Time: 10 mins Ready Time: 10 mins

  • place sugar on a plate or shallow bowl. lightly wet the rim of an glass with a moistened paper towel. dip the rim in sugar to coat.
  • pour into the prepared glass. fill with coffee to within 1/2 inch of top. add sugar and stir. top with whipped cream.

Saturday, September 5, 2015

Mocha Fudge

Ingredients

  • Servings: 64
  • 1 tablespoon instant coffee granules
  • 3 cups sugar
  • 1 pinch salt
  • 1 cup milk
  • 2 tablespoons light corn syrup
  • 3 tablespoons butter
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans
  • 1 cup semisweet chocolate chips
  • 1/2 cup pecan halves, for decoration (optional)

Recipe

    Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins

  • in a medium saucepan, stir together the instant coffee, sugar and salt. stir in the milk and corn syrup, and add the butter. heat to between 234 and 240 degrees f (112 to 116 degrees c), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. remove from heat, and stir in vanilla. let cool to room temperature, or about 110 degrees f (45 degrees c).
  • when the mixture is cool, beat with a wooden spoon until it loses its gloss. add nuts and chocolate chips and stir slightly to create a marbled effect. pour into a buttered 8 inch square baking dish. arrange pecan halves on the top if desired. cool completely before cutting into pieces.

Coffee Shake

Ingredients

  • Servings: 1
  • 1 teaspoon instant coffee granules
  • 3/4 cup milk
  • 1 teaspoon vanilla extract
  • 2 teaspoons sugar, or to taste
  • 6 ice cubes
  • 2 teaspoons chocolate syrup (optional)

Recipe

    Preparation Time: 5 mins Ready Time: 5 mins

  • combine the instant coffee, milk, vanilla extract, sugar, ice, and chocolate syrup in a blender; blend until smooth.

Friday, September 4, 2015

Candied Carrots

Ingredients

  • Servings: 4
  • 1 pound carrots, cut into 2 inch pieces
  • 2 tablespoons butter, diced
  • 1/4 cup packed brown sugar
  • 1 pinch salt
  • 1 pinch ground black pepper

Recipe

    Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins

  • place carrots in a pot of salted water. bring water to a boil, reduce heat to a high simmer and cook about 20 to 30 minutes. do not cook the carrots to a mushy stage!
  • drain the carrots, reduce the heat to its lowest possible setting and return the carrots to the pan. stir in butter, brown sugar, salt and pepper. cook for about 3 to 5 minutes, until sugar is bubbly. serve hot!

Thursday, September 3, 2015

Orange Dreamsicle Ice Cream

Ingredients

  • Servings: 8
  • 1 coffee filter
  • 1 1/2 cups vanilla yogurt
  • 1 cup half-and-half
  • 1 (.13 ounce) envelope orange-flavored fruit drink mix (such as kool-aid®)
  • 1 (14 ounce) can sweetened condensed milk, chilled

Recipe

    Preparation Time: 10 mins Ready Time: 10 hrs 10 mins

  • line a mesh sieve with a coffee filter. pour yogurt into sieve and allow yogurt to drain over a measuring cup in the refrigerator until about 1/2 cup whey is collected, about 8 hours.
  • whisk half-and-half and drink mix in a large bowl. add yogurt and sweetened condensed milk, stirring until smooth.
  • pour into the container of an ice cream maker and freeze according to the manufacturer's instructions.

granny's mahogany cake and frosting

Ingredients

  • Servings: 10
  • 2 cups sugar
  • 1 cup butter, softened
  • 5 eggs
  • 1/4 cup cold brewed coffee
  • 2 tablespoons unsweetened cocoa powder
  • 1 cup buttermilk
  • 1 teaspoon baking soda
  • 2 1/2 cups all-purpose flour
  • 1 cup butter, softened
  • 1 (16 ounce) package confectioners' sugar, sifted
  • 1/4 cup cold brewed coffee
  • 1/4 cup unsweetened cocoa powder
  • 2 teaspoons vanilla extract

Recipe

    Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 2 hrs 5 mins

  • preheat oven to 350 degrees f (175 degrees c). lightly grease and flour three 9 inch round cake pans.
  • place the sugar and butter in a mixing bowl, and beat until light colored and smooth. beat in the eggs one at a time. stir the coffee and cocoa into the egg mixture until well blended. measure the buttermilk, and remove 1 tablespoon, placing it in a separate small bowl, and set aside. stir the remaining buttermilk into the egg mixture, beating until smooth.
  • stir the baking soda into 1 tablespoon buttermilk until smooth, and mix into the egg mixture. stir in the flour, beating until smooth. pour the batter evenly into the prepared cake pans.
  • bake in preheated oven until a toothpick or small knife inserted into the center comes out clean, about 30 minutes. remove from the oven, and cool in the pans about 15 minutes before turning out a wire rack to cool completely.
  • to make the frosting, beat 1 cup butter until smooth and creamy. gradually sift in the confectioners' sugar, and beat until smooth. stir in the coffee, cocoa, and vanilla until well blended.
  • place one cake layer on a serving plate. spread top with about 1/5 frosting. place the second layer on top of the first, and frost. repeat with the third layer. use remaining frosting to frost top and sides.

gluten-free dairy-free brownies

Ingredients

  • Servings: 8
  • 1 cup vegan semi-sweet chocolate chips
  • 1/4 cup canola oil
  • 2 eggs, beaten
  • 2 teaspoons instant coffee granules
  • 1/2 cup sugar
  • 1/3 cup cocoa powder
  • 1/3 cup gluten-free flour
  • 1/8 teaspoon baking soda
  • 1 tablespoon coffee-flavored liqueur
  • 1 teaspoon vanilla extract

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • heat chocolate with canola oil in a large glass bowl in a microwave oven in 30 second increments, stirring between each round of heating, until completely melted, 2 to 3 minutes.
  • stir eggs and coffee granules into the melted chocolate. sift sugar, cocoa powder, flour, and baking soda together into a bowl; add to chocolate mixture and stir to incorporate fully. pour coffee liqueur and vanilla extract into the mixture; stir.
  • pour brownie batter into an 8-inch square baking dish.
  • bake in preheated oven until beginning to dry along the edges, 20 to 25 minutes.

company's coming pie

Ingredients

  • Servings: 1
  • 1 1/2 cups crushed chocolate sandwich cookies
  • 1/3 cup butter, melted
  • 1 1/2 tablespoons instant coffee powder
  • 2 cups cold milk
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 1 (3 ounce) package cream cheese
  • 6 3/4 ounces instant chocolate fudge pudding mix

Recipe

  • combine cookie crumbs and melted butter or margarine. press in the bottom and up the sides of a 9 inch pie pan. chill.
  • mix pudding according to directions on the package using 2 cups of milk. blend in cream cheese and coffee. fold in nondairy whipped topping. pour filling into cookie crust. chill 2 to 4 hours prior to serving.

Cake Ii

Ingredients

  • Servings: 1
  • 1 (18.25 ounce) package yellow cake mix
  • 1 1/4 cups water
  • 1/3 cup vegetable oil
  • 1 (3.9 ounce) package instant chocolate pudding mix
  • 2 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 tablespoon instant coffee powder
  • 4 eggs, beaten
  • 1 (16 ounce) container chocolate fudge frosting
  • 1 tablespoon coffee flavored liqueur
  • 1 teaspoon

Recipe

    Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 1 hr 5 mins

  • preheat oven to 350 degrees f (175 degrees c). grease and flour a 10 inch bundt pan.
  • beat together the cake mix, water, vegetable oil, instant pudding mix, cinnamon, cloves, instant coffee and eggs until blended. pour into prepared pan and bake for 45 minutes, or until a toothpick inserted in the center comes out clean. cool before frosting.
  • for the frosting: mix together the frosting, coffee liqueur and until blended. spread cooled cake.

Streusel Kuchen

Ingredients

  • Servings: 1
  • 3/4 cup sugar
  • 1/4 cup shortening
  • 1 egg, beaten
  • 1/2 cup milk
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 cup packed brown sugar
  • 2 teaspoons ground cinnamon
  • 2 tablespoons all-purpose flour
  • 2 tablespoons butter
  • 1/2 cup chopped pecans

Recipe

  • preheat oven to 350 degrees f (175 degrees c). grease one 9x12 inch pan.
  • mix together the sugar, shortening, egg, milk, flour, salt and baking powder.
  • prepare the streusel by mixing together the brown sugar, cinnamon, flour, butter and pecans.
  • spread cake mixture in pan and spread streusel mixture on top. swirl ingredients together.
  • add the rest of streusel over top and bake for 20 to 25 minutes.

Wednesday, September 2, 2015

Flan Ii

Ingredients

  • Servings: 4
  • 1/2 cup sugar
  • 2 cups milk
  • 2 eggs, beaten
  • 2 egg yolks, beaten
  • 3/8 cup sugar

Recipe

    Preparation Time: 10 mins Cook Time: 1 hr

    Ready Time: 1 hr 10 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • in a heavy bottomed saucepan over medium heat, melt 1/2 cup sugar until golden. carefully pour hot sugar evenly into four oven-proof ramekins or custard cups, tilting cups to coat bottoms evenly.
  • in another saucepan, bring milk just to boiling over medium heat. stir hot milk, a little at a time, into beaten eggs and egg yolks, until well combined. stir in sugar. pour milk mixture evenly into ramekins.
  • line a roasting pan with a damp kitchen towel. place ramekins on towel, inside roasting pan, and place roasting pan on oven rack. fill roasting pan with boiling water to reach halfway up the sides of the ramekins.
  • bake in preheated oven 40 minutes, until set. let cool, invert and serve.

Candied Carrots

Ingredients

  • Servings: 4
  • 1 pound carrots, cut into 2 inch pieces
  • 2 tablespoons butter, diced
  • 1/4 cup packed brown sugar
  • 1 pinch salt
  • 1 pinch ground black pepper

Recipe

    Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins

  • place carrots in a pot of salted water. bring water to a boil, reduce heat to a high simmer and cook about 20 to 30 minutes. do not cook the carrots to a mushy stage!
  • drain the carrots, reduce the heat to its lowest possible setting and return the carrots to the pan. stir in butter, brown sugar, salt and pepper. cook for about 3 to 5 minutes, until sugar is bubbly. serve hot!

pumpkin spice coffee

Ingredients

  • Servings: 2
  • 1/4 cup ground coffee
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • 4 cups water
  • 2 teaspoons half-and-half cream, or to taste
  • 1 teaspoon sugar, or to taste

Recipe

    Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 10 mins

  • mix the ground coffee, allspice, and cinnamon in a small bowl, and place into the filter of a drip coffee maker. pour 4 cups of water into the coffee maker, and turn on the machine. when coffee has finished dripping, pour into 2 cups. stir in cream and sugar to taste.

dark rye scones

Ingredients

  • Servings: 16
  • 1 cup rye berries
  • parchment paper
  • 1 1/4 cups whole wheat flour
  • 1/2 cup rye flour
  • 1/4 cup unsweetened cocoa powder
  • 4 teaspoons baking powder
  • 1 tablespoon instant coffee granules
  • 1 teaspoon caraway seeds
  • 1/2 cup butter
  • 1/2 cup soy milk
  • 1/4 cup molasses

Recipe

    Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins

  • preheat oven to 350 degrees f (175 degrees c). pour rye berries into a shallow baking dish.
  • bake in the preheated oven until lightly browned, about 20 minutes. cool. place rye berries in a blender or spice grinder and blend until coarsely ground; transfer to a bowl.
  • increase oven heat to 400 degrees f (200 degrees c). line a baking sheet with parchment paper.
  • mix whole wheat flour, rye flour, cocoa powder, baking powder, instant coffee, and caraway seeds in a large bowl. cut butter into flour mixture until mixture resembles coarse crumbs. add ground rye berries. stir soy milk and molasses into flour mixture until combined; divide in half. arrange dough on prepared baking dish and flatten each piece to a 1/2-inch thick circle.
  • bake in the preheated oven until golden brown, 12 to 15 minutes. cut each circle into 8 wedges. serve warm.

dad's best haroset

Ingredients

  • Servings: 4
  • 3 apples - peeled, cored, and diced
  • 1 cup walnuts, chopped
  • 1 cup pecans, chopped
  • 1 cup kosher red (such as manischewitz®)
  • 1 teaspoon cinnamon

Recipe

    Preparation Time: 10 mins Ready Time: 40 mins

  • stir the apples, walnuts, pecans, and together in a large bowl. season with cinnamon, stir, and refrigerate until chilled, about 30 minutes.

lots of chocolate cherry cookies

Ingredients

  • Servings: 24
  • 1 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon instant coffee granules
  • 1 teaspoon vanilla extract
  • 1/4 cup miniature semisweet chocolate chips
  • 1/4 cup chocolate chips
  • 1 cup dried cherries

Recipe

    Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins

  • preheat an oven to 350 degrees f (175 degrees c).
  • line two large baking sheets with parchment paper.
  • combine flour, cocoa powder, baking powder, and salt in a bowl.
  • beat the butter and sugar together in a large bowl with an electric mixer on medium-high speed, until light and fluffy.
  • beat the egg, coffee granules, and vanilla into the butter and sugar mixture until blended.
  • change the speed to low and pour in the flour mixture. beat until just combined.
  • stir in semisweet chocolate chips, chocolate chips, and dried cherries.
  • drop spoonfuls of the dough two inches apart the prepared baking sheets.
  • bake 10 to 12 minutes per batch in the preheated oven, until cookies are just becoming firm.
  • let cool on baking sheets for two minutes.
  • transfer cookies to a wire rack to cool completely.

lots of chocolate cherry cookies

Ingredients

  • Servings: 24
  • 1 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon instant coffee granules
  • 1 teaspoon vanilla extract
  • 1/4 cup miniature semisweet chocolate chips
  • 1/4 cup chocolate chips
  • 1 cup dried cherries

Recipe

    Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins

  • preheat an oven to 350 degrees f (175 degrees c).
  • line two large baking sheets with parchment paper.
  • combine flour, cocoa powder, baking powder, and salt in a bowl.
  • beat the butter and sugar together in a large bowl with an electric mixer on medium-high speed, until light and fluffy.
  • beat the egg, coffee granules, and vanilla into the butter and sugar mixture until blended.
  • change the speed to low and pour in the flour mixture. beat until just combined.
  • stir in semisweet chocolate chips, chocolate chips, and dried cherries.
  • drop spoonfuls of the dough two inches apart the prepared baking sheets.
  • bake 10 to 12 minutes per batch in the preheated oven, until cookies are just becoming firm.
  • let cool on baking sheets for two minutes.
  • transfer cookies to a wire rack to cool completely.

chocolate mocha cheesecake

Ingredients

  • Servings: 1
  • 1 1/2 cups chocolate cookie crumbs
  • 1/3 cup butter, melted
  • 4 (1 ounce) squares semisweet chocolate, chopped
  • 12 ounces cream cheese, room temperature
  • 1/2 cup brown sugar
  • 2 tablespoons cornstarch
  • 2 eggs
  • 3 tablespoons coffee flavored liqueur

Recipe

    Preparation Time: 30 mins Cook Time: 1 hr

    Ready Time: 1 hr 30 mins

  • preheat oven to 325 degrees f (165 degrees c). grease an 8 inch springform pan. in a medium bowl, combine cookie crumbs and butter. mix well and press into the bottom of springform pan.
  • in the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. remove from heat and allow to cool to lukewarm.
  • in a large bowl, beat cream cheese, brown sugar and cornstarch until smooth. beat in the eggs one at a time. blend in the coffee liqueur. fold 1/3 of the filling into the melted chocolate, then pour the chocolate mixture back into the filling and mix until no streaks remain. pour into crust.
  • bake in the preheated oven for 60 minutes, or until filling is set. allow to cool to room temperature, then refrigerate at least 4 hours before serving.

Tuesday, September 1, 2015

chocolate pile-up cookies

Ingredients

  • Servings: 5
  • 2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter, at room temperature
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 tablespoons coffee-flavored liqueur
  • 1 cup finely chopped toasted hazelnuts
  • 1 cup semisweet chocolate chips
  • 1 cup milk chocolate chips
  • 1 cup chocolate chips

Recipe

    Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 45 mins

  • preheat an oven to 375 degrees f (190 degrees c). line baking sheets with parchment paper. in a bowl, mix the flour, cocoa, baking soda, and salt.
  • beat the butter, sugar, and brown sugar together in a bowl with an electric mixer until soft and creamy, then beat in the eggs, vanilla extract, and coffee liqueur. gradually beat the flour mixture into the butter-sugar mixture until well combined. stir in the hazelnuts, semisweet chocolate chips, milk chocolate chips, and chocolate chips until evenly distributed through the dough. drop by rounded teaspoons, about 2 inches apart, the prepared baking sheets.
  • bake in the preheated oven until the edges are slightly browned, 8 to 10 minutes. allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

chocolate pile-up cookies

Ingredients

  • Servings: 5
  • 2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter, at room temperature
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 tablespoons coffee-flavored liqueur
  • 1 cup finely chopped toasted hazelnuts
  • 1 cup semisweet chocolate chips
  • 1 cup milk chocolate chips
  • 1 cup chocolate chips

Recipe

    Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 45 mins

  • preheat an oven to 375 degrees f (190 degrees c). line baking sheets with parchment paper. in a bowl, mix the flour, cocoa, baking soda, and salt.
  • beat the butter, sugar, and brown sugar together in a bowl with an electric mixer until soft and creamy, then beat in the eggs, vanilla extract, and coffee liqueur. gradually beat the flour mixture into the butter-sugar mixture until well combined. stir in the hazelnuts, semisweet chocolate chips, milk chocolate chips, and chocolate chips until evenly distributed through the dough. drop by rounded teaspoons, about 2 inches apart, the prepared baking sheets.
  • bake in the preheated oven until the edges are slightly browned, 8 to 10 minutes. allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

passover chocolate mandelbrot

Ingredients

  • Servings: 2
  • 2 cups sugar
  • 1 cup pareve margarine
  • 6 eggs
  • 2 3/4 cups matzo cake meal
  • 3/4 cup potato starch
  • 1/2 teaspoon salt
  • 1 cup chopped walnuts
  • 2 cups semisweet chocolate chips
  • 2 teaspoons sugar
  • 1 teaspoon ground cinnamon

Recipe

    Preparation Time: 30 mins Cook Time: 55 mins Ready Time: 1 hr 25 mins

  • preheat oven to 350 degrees f (175 degrees c). grease a large cookie sheet.
  • in a large bowl, cream together the 2 cups sugar and margarine until smooth. beat in eggs one at a time, mixing well after each one. combine the cake meal, potato starch and salt; stir into the creamed mixture. mix in walnuts and chocolate chips. the mixture will be heavy. form into 2 long oval loaves. place the prepared baking sheet. sprinkle the top with a mixture of 2 teaspoons sugar and cinnamon.
  • bake for 50 to 55 minutes in the preheated oven, until a toothpick inserted into the center, comes out clean.

basic truffles

Ingredients

  • Servings: 35
  • 12 ounces bittersweet chocolate, chopped
  • 1/3 cup heavy cream
  • 1 teaspoon vanilla extract

Recipe

    Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 1 hr 50 mins

  • in a medium saucepan over medium heat, combine chocolate and cream. cook, stirring, until chocolate is melted and mixture is smooth. remove from heat and whisk in flavoring. pour into a small dish and refrigerate until set, but not hard, 1 1/2 to 2 hours. use to fill candies or form balls and roll in toppings.

dad's best haroset

Ingredients

  • Servings: 4
  • 3 apples - peeled, cored, and diced
  • 1 cup walnuts, chopped
  • 1 cup pecans, chopped
  • 1 cup kosher red (such as manischewitz®)
  • 1 teaspoon cinnamon

Recipe

    Preparation Time: 10 mins Ready Time: 40 mins

  • stir the apples, walnuts, pecans, and together in a large bowl. season with cinnamon, stir, and refrigerate until chilled, about 30 minutes.

passover chocolate mandelbrot

Ingredients

  • Servings: 2
  • 2 cups sugar
  • 1 cup pareve margarine
  • 6 eggs
  • 2 3/4 cups matzo cake meal
  • 3/4 cup potato starch
  • 1/2 teaspoon salt
  • 1 cup chopped walnuts
  • 2 cups semisweet chocolate chips
  • 2 teaspoons sugar
  • 1 teaspoon ground cinnamon

Recipe

    Preparation Time: 30 mins Cook Time: 55 mins Ready Time: 1 hr 25 mins

  • preheat oven to 350 degrees f (175 degrees c). grease a large cookie sheet.
  • in a large bowl, cream together the 2 cups sugar and margarine until smooth. beat in eggs one at a time, mixing well after each one. combine the cake meal, potato starch and salt; stir into the creamed mixture. mix in walnuts and chocolate chips. the mixture will be heavy. form into 2 long oval loaves. place the prepared baking sheet. sprinkle the top with a mixture of 2 teaspoons sugar and cinnamon.
  • bake for 50 to 55 minutes in the preheated oven, until a toothpick inserted into the center, comes out clean.

Walnut-coconut-applesauce Coffee Cake

Ingredients

  • Servings: 1
  • 1 cup applesauce (such as mott's® natural applesauce)
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup buttermilk
  • 1 cup flaked coconut
  • 1 cup chopped walnuts
  • 1 tablespoon confectioners' sugar, or to taste (optional)

Recipe

    Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins

  • preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking dish.
  • combine applesauce, sugar, brown sugar, eggs, and vanilla extract together in a bowl. whisk flour, baking soda, salt, and cinnamon together in a separate bowl. add flour mixture to the egg mixture, alternating with buttermilk just until batter is moistened. fold coconut and walnuts into batter; pour into the prepared baking dish.
  • bake in the preheated oven until a toothpick inserted near the center comes out clean, 45 to 55 minutes. cool on a wire rack. dust coffeecake with confectioners' sugar.

Migas Ii

Ingredients

  • Servings: 5
  • 4 teaspoons corn oil
  • 12 (6 inch) corn tortillas
  • 6 eggs, beaten
  • salt to taste

Recipe

    Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins

  • heat the oil in a large skillet over medium-high heat. tear corn tortillas into bite size pieces, and fry them in the skillet, stirring constantly, until they are just starting to get crisp.
  • pour the eggs into the skillet with the tortillas, stirring until the egg is cooked through. season with salt to taste. serve immediately.

strawberry tiramisu for two

Ingredients

  • Servings: 4
  • 1 pint fresh strawberries
  • 1/2 cup confectioners' sugar
  • 1 cup mascarpone cheese
  • 1/2 cup heavy cream
  • 2 tablespoons coffee-flavored liqueur
  • 18 ladyfingers
  • 1/3 cup chilled espresso
  • 1/2 teaspoon unsweetened cocoa powder

Recipe

  • cut off the tops of the strawberries and slice the berries. reserve 2 large whole berries for garnish.
  • in a blender, place 2 cups of strawberries and 2 tablespoons confectioners sugar; blend to puree and set aside.
  • in a medium bowl, combine mascarpone cheese, 1/4 cup cream, 1/4 cup sugar, and liqueur; beat with an electric mixer on medium-high speed for 1 to 1 1/2 minutes until thickened.
  • place 6 ladyfingers on a serving plate and brush each with approximately 1 teaspoon cold espresso coffee. spread or pipe out 1/2 of the cheese mixture over the ladyfingers, and layer with half of the sliced strawberries.
  • repeat with the next 6 ladyfingers, espresso, remaining cheese mixture, and sliced strawberries; top with remaining 6 ladyfingers.
  • in a small mixing bowl, combine 1/4 cup heavy cream with 2 tablespoons sugar; beat with an electric mixer on medium-high speed until just whipped, approximately 1 minute. spread cream evenly over top layer of ladyfingers.
  • dust cocoa over whipped cream, and garnish with 2 reserved strawberries. pour strawberry puree two serving plates. cut tiramisu in half, and place puree.