Tag: Eggs
Gnocchi
Ingredients:
3 large russet (Idaho) potatoes, scrubbed
1 egg yolk
About 1 1/2 cups all-purpose flour
1/2 teaspoon nutmeg
Kosher salt and freshly ground pepper
Preheat your oven to 350 degrees. Begin by pricking each potato all over with a fork. This will allow some of the heat to escape while it is baking in the oven.
Cut into 1/2″ to 1″ pieces.
I tried a few of these and they were pretty good! I hope that they continue to get better as I make them but I thought this recipe turned out well, here’s hoping those in the food swap agree!
Pumpkin Spice Cupcakes
I am so excited that pumpkin season is back, and to share this recipe for Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting! I eat/drink pumpkin flavored things all year, but September through December are when I can truly indulge in my pumpkin obsession.
To kick off the season in style, I decided to make pumpkin cupcakes.
The cupcake recipe is adapted slightly from Annie’s Eats recipe for Spiced Pumpkin Cupcakes and the icing is an adaptation of a Cinnamon Cream Cheese Frosting from Kraft.
Pumpkin Spice Cupcakes:
- 2 2/3 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon pumpkin spice
- 1/8 teaspoon grated nutmeg
- 1/8 teaspoon ground cloves
- 1 teaspoon salt
- 2 Green Mountain Pumpkin Spice K-Cups (about 3 tablespoons?)
- 1 15 oz can pumpkin puree
- 1 cup sugar
- 1 cup packed dark brown sugar
- 1 cup canola oil
- 4 large eggs, at room temperature
Cinnamon Cream Cheese Frosting:
- 1 8 oz. package of Cream Cheese, softened
- 1/4 cup butter, softened
- 1 teaspoon vanilla extract
- 1 16 oz package of powdered sugar
- 1 teaspoon ground cinnamon
Salted Caramel Brownies
Ingredients:
- 3/4 cup all-purpose flour
- 1 cup granulated sugar
- 3/4 cup unsweetened cocoa
- 1/2 cup packed brown sugar
- 1/2 teaspoon baking powder
- 6 tablespoons butter
- 2 large eggs
- 1 teaspoon bakery emulsion
- Cooking spray
Topping:
- 1/4 cup butter
- 1/4 cup packed brown sugar
- 3 1/2 tablespoons evaporated fat-free milk, divided
- 1/4 teaspoon vanilla extract
- 1/2 cup powdered sugar
- 1 ounce dark chocolate, coarsely chopped
- 1/4 teaspoon espresso powder
- 1/8 teaspoon coarse sea salt
Lobster Corn Creme Brulee
One of my favorite shows on the Food Network is 5 Ingredient Fix. I love that all the recipes include 5 ingredients or fewer (plus salt and pepper, they are considered “freebies”) and I find the tips that host Claire Robinson shares to be so so useful.
I was watching an episode of 5 Ingredient Fix a few weekends ago, where she was making a Lobster Corn Creme Brulee. It looked so delicious (and easy!) that I promised myself I’d try it out the next time my CSA share came with corn. I didn’t have to wait long!
- 3 cobs fresh corn
- 2 cups heavy cream
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons freshly ground black pepper
- 3 eggs, plus 2 egg yolks
- 1/2 pound lobster meat, diced (tail and/or claw)
- 2 ounces finely grated Parmesan
Fried Okra
Fried Rice with Sweet Soy Sauce
I really try to make an effort to bring my lunch to work each day. My office is absolutely freezing, so I tend to gravitate towards warm lunches. Because of this, I am always looking for new pasta and rice recipes that sound like they would reheat well and still taste good. As usual, Cooking Light came to the rescue with the August issue’s Fried Rice with Sweet Soy Saucerecipe. I made all four servings so that I could have a batch for dinner, and get a few lunches out of it.
Season with salt and pepper and mix to coat. Add to bowls and top with radish and herbs. Serve with a lime wedge.
This meal was really tasty, not only the first time around but also when reheated. The serrano pepper gave a subtle heat to the whole dish which counteracted the sweetness of the soy sauce, great combination! When I packed it for lunch, I kept the rice mixture in one container and a few radish slices,herbs , and a lime wedge in another container. I heated the rice in the microwave and topped them with the radish slices and herbs, then squeezed the lime juice over the whole dish. Perfect!
Dark Chocolate ROOT Cake
The spirit contains birch bark, smoked black tea, cinnamon, wintergreen, spearmint, clove, anise, orange, lemon, nutmeg, allspice, cardamom and pure cane sugar so I thought it would go really well in a chocolate cake. I used this rum cake recipeas a starting point, and substituted in ROOT and dark chocolate, as well as a little instant espresso coffee to enhance the chocolate flavor.
6 ounces coarsely chopped dark chocolate
1/2 teaspoon instant espresso coffee
5 ounces (1-1/4 sticks) unsalted butter
2/3 cup ROOT
4 large eggs, separated
1-1/4 cups sugar
1 cup flour
Pinch saltIngredients for the chocolate glaze:
1 cup heavy whipping cream
8 ounces roughly chopped dark chocolate
1/2 teaspoon espresso powderIngredients for Chantilly cream (optional):
1/2 cup plus 1 Tablespoon heavy whipping cream
1/4 teaspoon vanilla extract
3/4 teaspoon sugar or to taste
Small pinch salt
Chocolate Mint Pudding
Ingredients:
- 3 cups fat-free milk
- 1/2 cup packed fresh mint leaves
- 2/3 cup sugar
- 1/4 cup cornstarch
- 3 tablespoons unsweetened cocoa
- 1/8 teaspoon salt
- 3 large egg yolks, lightly beaten
- 1/2 teaspoon vanilla extract
- 1/4 cup dark chocolate chips
Yellow Cake with Dark Chocolate Ganache
- 1 cup unsalted butter
- 2 ½ cups white sugar
- 3 eggs
- 1 ½ teaspoons vanilla extract
- 2 ½ cups buttermilk
- 3 ¾ cups cake flour (you can use all-purpose flour as a substitute)
- 2 ¼ teaspoons baking powder
- 2 ½ teaspoons baking soda
- Cooking spray
- 16 ounces chocolate, finely chopped (I used dark chocolate)
- 2 cups heavy whipping cream
- 1 cup heavy whipping cream
- 1 stick of unsalted butter, cut into ½ inch pieces
- 1/3 cup sugar
- ¼ cup water
- 2 teaspoons instant espresso powder
- ¼ teaspoon salt
- 16 oz chocolate, finely chopped
- 1 teaspoon vanilla extract
Barbuzzo’s Salted Caramel Budino
- Salted Caramel:
- ¼ cup granulated sugar
- 1 tablespoons light corn syrup
- 3 tablespoons water
- ¼ cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon flaky sea salt, plus more for garnish
- ½ teaspoon pure vanilla extract
- Pudding:
- 2 tablespoons pure maple syrup
- ½ cup dark brown sugar, packed
- ¼ cup water
- 1 teaspoon kosher salt
- 2½ cups half-and-half
- 1 large egg plus 2 large egg yolks
- 3 tablespoons cornstarch
- Whipped cream, for serving
Guinness Cupcakes with Baileys Frosting
Guinness cupcakes are chocolate cupcakes that use a dark stout to enhance the flavor.
To keep with the theme, I decided to also make Bailey’s frosting.
Ingredients (makes 24 cupcakes)
Guinness Cupcakes:
- 3/4 cup unsweetened cocoa
- 2 cups sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1 12 oz bottle of Guinness (or any other dark stout) – if your bottle is more than this, just measure out 12 oz
- 1 (4 oz) stick of butter, melted and cooled to room temperature
- 1 tablespoon vanilla extract
- 3 large eggs
- 3/4 cup sour cream
Baileys Frosting:
- 2 (4 oz) sticks of butter, softened
- 1 tablespoon vanilla extract
- 1/2 cup Bailey’s Irish Cream
- 1/4 tsp salt
- 8 cups powdered (confectioners) sugar
Pumpkin Walnut Muffins
VisitPhilly.com’s Philly Homegrown section recently posted fall recipes from local eateries in Philadelphia. All of them sounded amazing and I hope to try them all in the coming weeks, but my pumpkin obsession took priority. Metropolitan Bakery’s Pumpkin Walnut Muffins were calling me. I’ve adjusted the recipe a bit, but the general idea is still very much there.
The recipe made two dozen large muffins, or 4 dozen cupcake-sized muffins. Your friends and coworkers will like you a whole lot after you make this recipe!
Ingredients:
- 4 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 2 1/4 teaspoons baking powder
- 2 1/4 teaspoons baking soda
- 1 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom
- 1/8 teaspoon ground cloves
- 2 cups granulated sugar
- 2 cups lightly packed brown sugar
- 10 tablespoons unsalted butter
- 6 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups pumpkin puree, canned
- 3/4 cup milk
- 2 cups chopped walnuts