From: Laurel Dodgen Date: Mon, 29 Jan 2024 03:34:39 +0000 (-0800) Subject: Move recipes to subdirectory Sweet. X-Git-Url: https://git.donarmstrong.com/?a=commitdiff_plain;h=2acf95fcb67eb5e2efe81fc5b9f180884d6fead1;p=recipes.git Move recipes to subdirectory Sweet. --- diff --git a/recipes/banana_walnut_bread.mdwn b/recipes/banana_walnut_bread.mdwn deleted file mode 100644 index a10ed47..0000000 --- a/recipes/banana_walnut_bread.mdwn +++ /dev/null @@ -1,41 +0,0 @@ -[[!meta title="Banana Walnut Bread"]] - -Adapted from Food Network - -3015 cal/recipe - -## Ingredients - -+ 1/2 c unsalted butter -+ 1/2 c walnut pieces, toasted -+ 1 1/4 c all-purpose flour -+ 1 tsp baking soda -+ 1/2 tsp salt -+ 2 large eggs, at room temperature -+ 1/2 tsp vanilla extract -+ 1 c granulated sugar -+ 3 very ripe bananas, peeled - -## Directions - -+ Brown butter in small pan on stovetop and allow to cool to room temperature. -+ Turn on oven to 350 F. -+ Toast walnuts on small silicon mat and baking sheet for about 2 minutes then allow to cool to room temperature. -+ Grease 2 loaf pans (about 9 inches by 5 inches). -+ Sift flour, baking soda, and salt into a medium bowl. -+ Whisk eggs and vanilla in a small bowl. -+ Cream butter and sugar in an electric mixer. -+ Slowly add egg mixture to butter mixture while beating. -+ Beat bananas into butter mixture. -+ Mix dry ingredients and walnuts into butter mixture on low speed or by hand until just incorporated. -+ Divide batter among the 2 loaf pans. -+ Cook loaf pans on same rack in oven for about 55 minuts, until a toothpick in the middle is very clean. -+ Remove pans from oven and cool on wire rack for 5 minutes. -+ Remove bread from pans and cool bread completely before storing in fridge. - -## Note -This recipe works well with slightly green to brown bananas. -The riper the banana, the more the bread will taste of banana. -However, if the banana has some bad spots in the flesh, remove the spots so they don't harm the flavor. - -[[!tag banana bread walnut]] diff --git a/recipes/best_ever_irish_soda_bread.mdwn b/recipes/best_ever_irish_soda_bread.mdwn deleted file mode 100644 index 5a6b69d..0000000 --- a/recipes/best_ever_irish_soda_bread.mdwn +++ /dev/null @@ -1,32 +0,0 @@ -[[!meta title="Best Ever Irish Soda Bread"]] - -Adapted from allrecipes.com - -4375 cal/recipe - -## Ingredients - -+ 4 c all-purpose flour -+ 3/4 c granulated sugar -+ 1 tsp salt -+ 1 tsp baking powder -+ 1 tsp baking soda -+ 1/2 c butter, at room temperature -+ 1 1/2 c golden raisins -+ 1 1/2 c buttermilk, at room temperature -+ 3 eggs, at room temperature - -## Directions - -+ Preheat oven to 350 F. -+ Grease a 9-inch cake pan. -+ Stir together flour, sugar, salt, baking powder, and baking soda in a large bowl. -+ Cut the butter into the flour mixture until well-combined. -+ Sir raisins into flour mixture. -+ In another bowl, whisk buttermilk and eggs. -+ Lightly beat together buttermilk mixture and flour mixture. -+ Place the dough in the greased cake pan. -+ Bake until the bread has risen and the top is golden-brown (45-60 min, until a kife inserted comes out clean). -+ Cool the bread in the pan on a wire rack and then serve. - -[[!tag buttermilk "golden raisins"]] diff --git a/recipes/cherry_chocolate_cookies.mdwn b/recipes/cherry_chocolate_cookies.mdwn deleted file mode 100644 index 5fc1861..0000000 --- a/recipes/cherry_chocolate_cookies.mdwn +++ /dev/null @@ -1,33 +0,0 @@ -[[!meta title="Cherry Chocolate Cookies"]] - -Adapted from SheLikesFood.com - -3020 cal/recipe - -## Ingredients - -+ 2 1/2 c old-fashioned oats -+ 3/4 c all-purpose flour -+ 1/4 c brown sugar -+ 1 tsp baking powder -+ 1/4 tsp baking soda -+ heaping 1/4 tsp ground cinnamon -+ 1/8 tsp salt -+ 1/2 c plus 1 tbsp milk -+ 1/4 c maple syrup -+ 1 egg or 1 flax egg (1 tbsp ground flax plus 2 1/2 tbsp water) -+ 1 tsp vanilla extract -+ 1/3 c chocolate chips -+ 1/2 c dried cherries - -## Directions - -+ Pre-heat oven to 350 F. -+ Line baking sheets with silicone mats or parchment paper. -+ Thoroughly mix oats, flour, sugar, baking powder, baking soda, cinnamon, and salt. -+ Add milk, syrup, egg, and vanilla and stir until just combined. -+ Stir in chips and cherries. -+ Scoop cookie batter onto lined baking sheets. -+ Bake for 12-15 min. - -[[!tag cherry dessert flax]] diff --git a/recipes/chewy_ginger_rye_cookies.mdwn b/recipes/chewy_ginger_rye_cookies.mdwn deleted file mode 100644 index c1195b0..0000000 --- a/recipes/chewy_ginger_rye_cookies.mdwn +++ /dev/null @@ -1,49 +0,0 @@ -[[!meta title="Chewy Ginger Rye Cookies"]] - -Adapted from Bon Appetit - -3760 cal/recipe - -## Ingredients - -### Dough Ingredients - -+ 1 c (128 g) all-purpose flour -+ 1 1/4 tsp baking soda -+ 1 1/2 tsp cinnamon -+ 1/4 tsp ground cloves -+ 3/4 c (110 g) rye flour -+ 1 1/2 tsp ground ginger -+ 1 tsp kosher salt -+ 1/3 c (50 g) finely chopped crystallized ginger -+ 2/3 c dark molasses -+ 1/4 c (50 g) packed dark brown sugar -+ 3/4 c unsalted butter, melted -+ 2 large egg yolks - -### Streusel Ingredients - -+ 6 tbsp (60 g) rye flour -+ 1 tsp ground ginger -+ 1/4 tsp kosher salt -+ 6 tbsp (90 g) coarse raw sugar -+ 2 tbsp unsalted butter, room temperature - -## Directions - -+ Place a rack in middle of oven and preheat to 375 F. -+ Mix all dry dough ingredients in a medium bowl. -+ Add crystallized ginger and toss until coated and evenly distributed. -+ Mix molasses, brown sugar, and melted butter in a medium bowl to combine. -+ Add egg yolks and mix just until egg yolks are absorbed but mixture is still very dark, about 10 seconds. -+ Add dry ingredients and fold until no streaks of flour remain. -+ Let sit, uncovered, at room temperature 30 minutes (batter will thicken as it sits). -+ To make streusel, mix all streusel ingredients (except butter) in a small bowl. -+ Add streusel butter and cut together until mixture resembles clumpy wet sand. -+ Using a 1 tbsp scoop, scoop dough into streusel topping and shift dough to thoroughly coat. -+ Place coated scoops on parchment-lined baking sheets, spacing 3" apart. -+ Bake 1 sheet of cookies until cookies are just set around the edges, and streusel is lightly browned (about 8–10 minutes). -+ Let cool 10 minutes on baking sheet. -+ Transfer to wire rack and let cool completely. - -[[!tag rye ginger "crystallized ginger"]] diff --git a/recipes/chocolate_buttercream_frosting.mdwn b/recipes/chocolate_buttercream_frosting.mdwn deleted file mode 100644 index 287343e..0000000 --- a/recipes/chocolate_buttercream_frosting.mdwn +++ /dev/null @@ -1,23 +0,0 @@ -[[!meta title="Chocolate Buttercream Frosting"]] - -Adapted from Ghirardelli - -dddd cal/recipe - -## Ingredients - -+ 6 tbsp butter, softened -+ 2 2/3 c powdered sugar -+ 1/2 c unsweetened cocoa -+ 1/3 c milk -+ 1/2 tsp vanilla extract - -## Directions - -+ Beat butter until light and fluffy in medium bowl. -+ In small bowl, mix sugar and cocoa. -+ Take turns blending sugar mixture and milk into butter. -+ Beat until smooth. -+ Blend in vanilla. - -[[!tag frosting chocolate]] diff --git a/recipes/chocolate_cake.mdwn b/recipes/chocolate_cake.mdwn deleted file mode 100644 index 96e7781..0000000 --- a/recipes/chocolate_cake.mdwn +++ /dev/null @@ -1,38 +0,0 @@ -[[!meta title="Chocolate Cake"]] - -Adapted from Hershey's Chocolate - -3750 cal/recipe - -## Ingredients - -+ 2 c granulated sugar -+ 1 3/4 c all-purpose flour -+ 3/4 c unsweetened cocoa powder -+ 1 1/2 tsp baking soda -+ 1 1/2 tsp baking powder -+ 1 tsp salt -+ 2 large eggs -+ 1 c milk or buttermilk -+ 1/2 c vegetable oil -+ 2 tsp vanilla extract -+ 1 c very hot coffee or water - -## Directions - -+ Preheat the oven to 350 F. -+ Grease and flour 2 9-inch round cake pans. -+ Stir together sugar, flour, cocoa powder, baking soda, baking powder, and salt. -+ Beat eggs, milk, oil, and vanilla in an electric mixer. -+ Add dry ingredients to egg mixture and beat all on medium speed for 3 minutes. -+ Stir hot coffee into batter on low speed until just incorporated. -+ Divide batter among prepared pans and place pans in oven. -+ Bake batter for about 35 minutes, until a toothpick inserted in the middle comes out clean. -+ Remove pans from oven and cool on wire rack for 10 minutes. -+ Invert pans onto wire rack to drop cakes and cool cakes completely before frosting. - -## Note -A different flavor of extract can be used (in place of vanilla) to add a different dimension to the cake. Examples include Kahlua, orange, or almond. -Some eaters like to lightly sprinkle flaky salt on top of the frosted cake for a lovely visual display and a tangy counterpart to the sweetness. - -[[!tag cake chocolate buttermilk coffee]] diff --git a/recipes/sweet/banana_walnut_bread.mdwn b/recipes/sweet/banana_walnut_bread.mdwn new file mode 100644 index 0000000..a10ed47 --- /dev/null +++ b/recipes/sweet/banana_walnut_bread.mdwn @@ -0,0 +1,41 @@ +[[!meta title="Banana Walnut Bread"]] + +Adapted from Food Network + +3015 cal/recipe + +## Ingredients + ++ 1/2 c unsalted butter ++ 1/2 c walnut pieces, toasted ++ 1 1/4 c all-purpose flour ++ 1 tsp baking soda ++ 1/2 tsp salt ++ 2 large eggs, at room temperature ++ 1/2 tsp vanilla extract ++ 1 c granulated sugar ++ 3 very ripe bananas, peeled + +## Directions + ++ Brown butter in small pan on stovetop and allow to cool to room temperature. ++ Turn on oven to 350 F. ++ Toast walnuts on small silicon mat and baking sheet for about 2 minutes then allow to cool to room temperature. ++ Grease 2 loaf pans (about 9 inches by 5 inches). ++ Sift flour, baking soda, and salt into a medium bowl. ++ Whisk eggs and vanilla in a small bowl. ++ Cream butter and sugar in an electric mixer. ++ Slowly add egg mixture to butter mixture while beating. ++ Beat bananas into butter mixture. ++ Mix dry ingredients and walnuts into butter mixture on low speed or by hand until just incorporated. ++ Divide batter among the 2 loaf pans. ++ Cook loaf pans on same rack in oven for about 55 minuts, until a toothpick in the middle is very clean. ++ Remove pans from oven and cool on wire rack for 5 minutes. ++ Remove bread from pans and cool bread completely before storing in fridge. + +## Note +This recipe works well with slightly green to brown bananas. +The riper the banana, the more the bread will taste of banana. +However, if the banana has some bad spots in the flesh, remove the spots so they don't harm the flavor. + +[[!tag banana bread walnut]] diff --git a/recipes/sweet/best_ever_irish_soda_bread.mdwn b/recipes/sweet/best_ever_irish_soda_bread.mdwn new file mode 100644 index 0000000..5a6b69d --- /dev/null +++ b/recipes/sweet/best_ever_irish_soda_bread.mdwn @@ -0,0 +1,32 @@ +[[!meta title="Best Ever Irish Soda Bread"]] + +Adapted from allrecipes.com + +4375 cal/recipe + +## Ingredients + ++ 4 c all-purpose flour ++ 3/4 c granulated sugar ++ 1 tsp salt ++ 1 tsp baking powder ++ 1 tsp baking soda ++ 1/2 c butter, at room temperature ++ 1 1/2 c golden raisins ++ 1 1/2 c buttermilk, at room temperature ++ 3 eggs, at room temperature + +## Directions + ++ Preheat oven to 350 F. ++ Grease a 9-inch cake pan. ++ Stir together flour, sugar, salt, baking powder, and baking soda in a large bowl. ++ Cut the butter into the flour mixture until well-combined. ++ Sir raisins into flour mixture. ++ In another bowl, whisk buttermilk and eggs. ++ Lightly beat together buttermilk mixture and flour mixture. ++ Place the dough in the greased cake pan. ++ Bake until the bread has risen and the top is golden-brown (45-60 min, until a kife inserted comes out clean). ++ Cool the bread in the pan on a wire rack and then serve. + +[[!tag buttermilk "golden raisins"]] diff --git a/recipes/sweet/cherry_chocolate_cookies.mdwn b/recipes/sweet/cherry_chocolate_cookies.mdwn new file mode 100644 index 0000000..5fc1861 --- /dev/null +++ b/recipes/sweet/cherry_chocolate_cookies.mdwn @@ -0,0 +1,33 @@ +[[!meta title="Cherry Chocolate Cookies"]] + +Adapted from SheLikesFood.com + +3020 cal/recipe + +## Ingredients + ++ 2 1/2 c old-fashioned oats ++ 3/4 c all-purpose flour ++ 1/4 c brown sugar ++ 1 tsp baking powder ++ 1/4 tsp baking soda ++ heaping 1/4 tsp ground cinnamon ++ 1/8 tsp salt ++ 1/2 c plus 1 tbsp milk ++ 1/4 c maple syrup ++ 1 egg or 1 flax egg (1 tbsp ground flax plus 2 1/2 tbsp water) ++ 1 tsp vanilla extract ++ 1/3 c chocolate chips ++ 1/2 c dried cherries + +## Directions + ++ Pre-heat oven to 350 F. ++ Line baking sheets with silicone mats or parchment paper. ++ Thoroughly mix oats, flour, sugar, baking powder, baking soda, cinnamon, and salt. ++ Add milk, syrup, egg, and vanilla and stir until just combined. ++ Stir in chips and cherries. ++ Scoop cookie batter onto lined baking sheets. ++ Bake for 12-15 min. + +[[!tag cherry dessert flax]] diff --git a/recipes/sweet/chewy_ginger_rye_cookies.mdwn b/recipes/sweet/chewy_ginger_rye_cookies.mdwn new file mode 100644 index 0000000..c1195b0 --- /dev/null +++ b/recipes/sweet/chewy_ginger_rye_cookies.mdwn @@ -0,0 +1,49 @@ +[[!meta title="Chewy Ginger Rye Cookies"]] + +Adapted from Bon Appetit + +3760 cal/recipe + +## Ingredients + +### Dough Ingredients + ++ 1 c (128 g) all-purpose flour ++ 1 1/4 tsp baking soda ++ 1 1/2 tsp cinnamon ++ 1/4 tsp ground cloves ++ 3/4 c (110 g) rye flour ++ 1 1/2 tsp ground ginger ++ 1 tsp kosher salt ++ 1/3 c (50 g) finely chopped crystallized ginger ++ 2/3 c dark molasses ++ 1/4 c (50 g) packed dark brown sugar ++ 3/4 c unsalted butter, melted ++ 2 large egg yolks + +### Streusel Ingredients + ++ 6 tbsp (60 g) rye flour ++ 1 tsp ground ginger ++ 1/4 tsp kosher salt ++ 6 tbsp (90 g) coarse raw sugar ++ 2 tbsp unsalted butter, room temperature + +## Directions + ++ Place a rack in middle of oven and preheat to 375 F. ++ Mix all dry dough ingredients in a medium bowl. ++ Add crystallized ginger and toss until coated and evenly distributed. ++ Mix molasses, brown sugar, and melted butter in a medium bowl to combine. ++ Add egg yolks and mix just until egg yolks are absorbed but mixture is still very dark, about 10 seconds. ++ Add dry ingredients and fold until no streaks of flour remain. ++ Let sit, uncovered, at room temperature 30 minutes (batter will thicken as it sits). ++ To make streusel, mix all streusel ingredients (except butter) in a small bowl. ++ Add streusel butter and cut together until mixture resembles clumpy wet sand. ++ Using a 1 tbsp scoop, scoop dough into streusel topping and shift dough to thoroughly coat. ++ Place coated scoops on parchment-lined baking sheets, spacing 3" apart. ++ Bake 1 sheet of cookies until cookies are just set around the edges, and streusel is lightly browned (about 8–10 minutes). ++ Let cool 10 minutes on baking sheet. ++ Transfer to wire rack and let cool completely. + +[[!tag rye ginger "crystallized ginger"]] diff --git a/recipes/sweet/chocolate_buttercream_frosting.mdwn b/recipes/sweet/chocolate_buttercream_frosting.mdwn new file mode 100644 index 0000000..287343e --- /dev/null +++ b/recipes/sweet/chocolate_buttercream_frosting.mdwn @@ -0,0 +1,23 @@ +[[!meta title="Chocolate Buttercream Frosting"]] + +Adapted from Ghirardelli + +dddd cal/recipe + +## Ingredients + ++ 6 tbsp butter, softened ++ 2 2/3 c powdered sugar ++ 1/2 c unsweetened cocoa ++ 1/3 c milk ++ 1/2 tsp vanilla extract + +## Directions + ++ Beat butter until light and fluffy in medium bowl. ++ In small bowl, mix sugar and cocoa. ++ Take turns blending sugar mixture and milk into butter. ++ Beat until smooth. ++ Blend in vanilla. + +[[!tag frosting chocolate]] diff --git a/recipes/sweet/chocolate_cake.mdwn b/recipes/sweet/chocolate_cake.mdwn new file mode 100644 index 0000000..96e7781 --- /dev/null +++ b/recipes/sweet/chocolate_cake.mdwn @@ -0,0 +1,38 @@ +[[!meta title="Chocolate Cake"]] + +Adapted from Hershey's Chocolate + +3750 cal/recipe + +## Ingredients + ++ 2 c granulated sugar ++ 1 3/4 c all-purpose flour ++ 3/4 c unsweetened cocoa powder ++ 1 1/2 tsp baking soda ++ 1 1/2 tsp baking powder ++ 1 tsp salt ++ 2 large eggs ++ 1 c milk or buttermilk ++ 1/2 c vegetable oil ++ 2 tsp vanilla extract ++ 1 c very hot coffee or water + +## Directions + ++ Preheat the oven to 350 F. ++ Grease and flour 2 9-inch round cake pans. ++ Stir together sugar, flour, cocoa powder, baking soda, baking powder, and salt. ++ Beat eggs, milk, oil, and vanilla in an electric mixer. ++ Add dry ingredients to egg mixture and beat all on medium speed for 3 minutes. ++ Stir hot coffee into batter on low speed until just incorporated. ++ Divide batter among prepared pans and place pans in oven. ++ Bake batter for about 35 minutes, until a toothpick inserted in the middle comes out clean. ++ Remove pans from oven and cool on wire rack for 10 minutes. ++ Invert pans onto wire rack to drop cakes and cool cakes completely before frosting. + +## Note +A different flavor of extract can be used (in place of vanilla) to add a different dimension to the cake. Examples include Kahlua, orange, or almond. +Some eaters like to lightly sprinkle flaky salt on top of the frosted cake for a lovely visual display and a tangy counterpart to the sweetness. + +[[!tag cake chocolate buttermilk coffee]]