Cake: 1 3/4 cups sugar 1 3/4 cups margarine or butter, softened 6 eggs 2 cups confectioners’ sugar 2 1/4 cups unbleached flour 3/4 cup unsweetened cocoa 2 cups chopped walnuts Glaze: 3/4 cup confectioners’ sugar 1/4 cup unsweetened cocoa 4 to 6 teaspoons milk Heat oven to 350 degrees. Grease and flour a 12-cup … Continue Reading →
Recipe from Martha Stewart Living. This tart can be refrigerated up to 3 days. For the crust: 1 cup all-purpose flour 2 tablespoons sugar Salt 1/4 teaspoon finely grated Meyer lemon zest 1 stick cold unsalted butter, cut into pieces 1/2 teaspoon pure vanilla extract For the lemon curd: 2 large eggs plus 3 large … Continue Reading →
Adapted from “The Homemade Pantry: 101 Foods You Can Stop Buying & Start Making,” Alana Chernila For the cakes: Cooking spray 1 1/2 cups sifted cake flour 2 teaspoons baking powder 1/4 teaspoon salt 2 large eggs, separated 1/2 cup (1 stick) unsalted butter, at room temperature 1 cup granulated sugar 1 teaspoon vanilla extract … Continue Reading →
From www.topsecretrecipes.com For the cakes: Nonstick spray 4 egg whites 1 box (16 ounces) golden poundcake mix 2/3 cup water For the filling: 2 teaspoons very hot water 1/4 teaspoon salt 2 cups marshmallow creme (one 7-ounce jar) 1/2 cup shortening 1/3 cup powdered sugar 1/2 teaspoon vanilla Materials: A spice bottle, approximately the size … Continue Reading →
Recipe from Ellie Krieger and the National Almond Board. Cooking spray 3/4 cup all purpose flour 1/2 cup whole wheat pastry flour, or regular whole wheat flour 3/4 teaspoon salt 1 teaspoon baking soda 1/4 cup unsalted butter, softened 3/4 cup smooth, unsalted almond butter 1/3 cup packed light brown sugar 1/3 cup granulated sugar … Continue Reading →
Bosc pears are a good choice for this bistro-style dessert because they have a creamy texture that holds up well during cooking. This recipe serves 4 but can easily be halved. Serve them at room temperature or reheat them just before serving; either way, this dessert will shine. See note for serving suggestions. Recipe from … Continue Reading →
Recipe from Taste of Home 4 egg yolks 1/4 cup sugar 1/2 cup Champagne 1/2 cup heavy whipping cream, whipped 1/2 pint fresh raspberries 1/2 pint fresh strawberries In a heavy saucepan, beat egg yolks and sugar with a portable mixer until thick and lemon-colored. Gradually beat in Champagne. Place the saucepan over low heat. … Continue Reading →
Recipe from the Popcorn Board 5 cups air-popped popcorn 2 cups miniature marshmallows 1 tablespoon coconut oil or butter 3 tablespoons candied ginger, minced 1/2 cup shredded coconut 4 ounces semi-sweet chocolate 1 teaspoon coconut oil or butter Place popcorn in large bowl. Place marshmallows and coconut oil or butter in medium saucepan over medium-low … Continue Reading →
Recipe from Macheesmo.com 1/2 cup (1 stick) unsalted butter 5 ounces unsweetened good-quality chocolate 1 cup sugar 2 large eggs 3/4 cups all-purpose flour 1 cup fresh or frozen raspberries (if frozen, pat with a paper towel to absorb moisture) Pinch of salt Goat Cheese Filling: 6 ounces goat cheese (chevre) 1/2 cup sugar 1 … Continue Reading →
2 cups (about) bittersweet chocolate 1/2 cup cream 4 tablespoons Cayenne pepper, to taste 1 teaspoon ground Cinnamon In a double boiler, melt bittersweet chocolate pieces and cream together until smooth. Add cayenne pepper and cinnamon until combined. Put mixture in the refrigerator until cooled, then pipe onto completely cooled cupcakes. Per serving: 636 calories; … Continue Reading →