From: Laurel Dodgen Date: Mon, 29 Jan 2024 15:02:23 +0000 (-0800) Subject: Move files to subdirectory Sweet. X-Git-Url: https://git.donarmstrong.com/?a=commitdiff_plain;h=4bab961dc601f7b3fedeae4075859e50148694d3;p=recipes.git Move files to subdirectory Sweet. --- diff --git a/recipes/best_brownies.mdwn b/recipes/best_brownies.mdwn deleted file mode 100644 index 866250a..0000000 --- a/recipes/best_brownies.mdwn +++ /dev/null @@ -1,34 +0,0 @@ -[[!meta title="Brown Butter Brownies with Chocolate Chips"]] - -Adapted from Hershey's - -4990 cal/recipe - -## Ingredients - -+ 1 c butter -+ 2 c granulated sugar -+ 2 tsp vanilla extract -+ 4 eggs -+ 3/4 c all-purpose flour -+ 1 c cocoa powder -+ 1/2 tsp baking powder -+ 1/4 tsp salt -+ 1 c chopped nuts or chocolate chips (optional) - -## Directions - -+ Brown butter on stovetop over medium heat. -+ Remove butter from heat and allow to cool to room temperature. -+ Preheat oven to 350 °F. -+ Grease 9" x 13" pan. -+ Cream cooled butter, sugar, and vanilla on high speed until fluffy. -+ Beat in eggs, one at a time, beating well after each addition. -+ Mix flour, cocoa powder, baking powder, and salt in separate bowl. -+ Slowly blend flour mixture into butter mixture until barely incorporated. -+ Stir in nuts or chocolate chips (optional). -+ Pour batter into pan and bake for 30-35 minutes (until edges are firm and pull away from pan edge). - -## Note - -[[!tag dessert chocolate "cocoa powder"]] diff --git a/recipes/earl_grey_cupcakes.mdwn b/recipes/earl_grey_cupcakes.mdwn deleted file mode 100644 index 5c1de81..0000000 --- a/recipes/earl_grey_cupcakes.mdwn +++ /dev/null @@ -1,47 +0,0 @@ -[[!meta title="Earl Grey Cupcakes with Lemon Buttercream Frosting"]] - -Adapted from InTheKnow.com - -4200 cal/recipe - -## Ingredients - -### Cupcakes - -+ 1 1/2 c all-purpose flour -+ 5 tsp Earl Grey tea leaves -+ 1 1/2 tsp baking powder -+ 1/4 tsp salt -+ 1/2 c unsalted butter, at room temperature -+ 1 c granulated sugar -+ 1 large egg -+ 1 tsp vanilla extract -+ 1 c milk - -### Frosting - -+ 1/2 c unsalted butter, at room temperature -+ 2 c powdered sugar -+ 2 tbsp heavy cream -+ 1 large lemon, zested and juiced - -## Directions - -+ Heat oven to 350 F. -+ Line cupcake pans with about 14 cupcake liners. -+ Make cupcakes by stirring together flour, tea leaves, baking powder, and salt in a small bowl. -+ Cream 1/2 c butter and granulated sugar in a large bowl until light and fluffy. -+ Beat egg and vanilla into butter mixture. -+ Slowly mix flour mixture into butter mixture. -+ Mix milk into batter. -+ Pour batter into cupcake liners, filling each about 2/3 full. -+ Bake cupcakes for 15-20 min until lightly golden. -+ Make frosting by beating 1/2 c butter and powdered sugar until smooth. -+ Mix in heavy cream, lemon zest, and lemon juice. -+ Spread frosting on cooled cupcakes. - -## Note -It's best to cut open tea bags for the tea leaves since bagged tea is basically ground and mixes into the batter well. -Nice tea leaves will remain as little pieces in the batter that will turn into hard bits after baking. - -[[!tag "Earl Grey" lemon]] diff --git a/recipes/eggnog_cake.mdwn b/recipes/eggnog_cake.mdwn deleted file mode 100644 index 8b4d480..0000000 --- a/recipes/eggnog_cake.mdwn +++ /dev/null @@ -1,46 +0,0 @@ -[[!meta title="Eggnog Cake"]] - -Adapted from MyRecipes.com (http://www.myrecipes.com/recipe/spiced-eggnog-pound-cake-10000001675100/) - -6622 cal/recipe - -### Ingredients -+ 1 c butter, softened -+ 3 c granulated sugar -+ 6 large eggs -+ 3 c sifted cake flour -+ 3/4 tsp baking powder -+ 1/2 tsp salt -+ 1 c plus 2 rounded tbsp eggnog, divided -+ 2 tsp vanilla extract -+ 2 tbsp brandy (optional) -+ 1 tsp ground cinnamon -+ 3/4 tsp freshly grated nutmeg -+ 1/2 tsp ground allspice -+ 1/4 tsp ground cloves -+ 1 cup sifted powdered sugar - -### Directions - -+ Generously grease and flour a 12-cup Bundt pan. -+ Preheat oven to 350 F. -+ Cream butter until fluffy (about 2 min). -+ Gradually add sugar, beating 5 to 7 minutes. -+ Add eggs, one at a time, beating each just until yellow disappears. -+ Combine flour, baking powder, and salt in separate bwol. -+ Mix half of flour mixture into butter mixture, until just blended. -+ Mix 1 c of eggnog to butter mixture, until just blended. -+ Mix remaining flour mixture into butter mixture, until just blended. -+ Stir in vanilla and, if desired, brandy. -+ Pour half of batter into prepared pan. -+ Stir spices into remaining batter. -+ Spoon spice batter over plain batter. -+ Swirl batters slightly together, using a knife. -+ Bake for 50 to 55 minutes (until a long wooden pick inserted in center comes out clean). -+ Cool in pan on a wire rack 15 minutes. -+ Remove from pan by inverting to wire rack and finish cooling on wire rack. -+ Place cake on a cake plate. -+ Combine 1 cup powdered sugar and whipping cream, stirring until smooth. -+ Drizzle glaze over cake. - -[[!tag dessert eggnog]] diff --git a/recipes/honey_baked_ham_cupcakes.mdwn b/recipes/honey_baked_ham_cupcakes.mdwn deleted file mode 100644 index ca8a595..0000000 --- a/recipes/honey_baked_ham_cupcakes.mdwn +++ /dev/null @@ -1,58 +0,0 @@ -[[!meta title="Honey Baked Ham Cupcakes"]] - -6420 cal/recipe - -## Ingredients - -### Cupcakes - -+ 1 3/4 c all-purpose flour -+ 1 1/2 tsp baking powder -+ 1/2 tsp baking soda -+ 2 tsp ground cinnamon -+ 1/4 tsp ground cloves -+ 1/4 tsp ground allspice -+ 1/2 c vegetable oil -+ 1/2 c honey -+ 3/4 c granulated sugar -+ 1/4 c brown sugar -+ 2 large eggs, room temperature -+ 1/2 tsp vanilla extract -+ 1/2 c pineapple juice -+ 1/2 c whiskey -+ 17-20 medium sliced pieces of ham - -### Frosting -+ 8 oz cream cheese, room temperature -+ 1/4 c (half stick) butter, room temperature -+ 1 tsp vanilla extract -+ 1 1/2 tsp cinnamon -+ 2-3 C powdered sugar (add to desired stiffness) - -## Directions - -### Cupcakes -+ Prepare cupcake tin(s) for 20 cupcakes by spraying with oil. -+ Preheat oven to 350 F. -+ In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, cloves and allspice. -+ Add oil, honey, white sugar, brown sugar, eggs, vanilla, juice, and whiskey. -+ Slowly stir together to make a thick, well-blended batter. -+ Place one slice of ham in each well of the cupcake tin, taking care that the ham on the bottom and sides of the pan has no holes. -+ Spoon batter into the ham, filling about half full. -+ Bake for about 30 minutes (until toothpick comes out clean). -+ Remove to wire racks to cool. - -### Frosting -+ Beat cream cheese and butter well. -+ Mix in vanilla and cinnamon. -+ Slowly mix in powdered sugar. -+ Frost cooled cupcakes. - -## Notes -+ These can be made without the ham for a sweeter, simpler cupcake. -++ The recipe will make fewer cupcakes since the ham takes some room in the cupcake well. -++ Bakes in a shorter time (about 20 min). -+ It works well to use Black Forest ham, which has those nice looking black edges. -+ It is best to use a ham layer about 1/8 inch thick. If the ham is very thinly sliced, layer multiple pieces. - -[[!tag dessert ham]] diff --git a/recipes/maple_brown_sugar_cookies.mdwn b/recipes/maple_brown_sugar_cookies.mdwn deleted file mode 100644 index 9be98fd..0000000 --- a/recipes/maple_brown_sugar_cookies.mdwn +++ /dev/null @@ -1,30 +0,0 @@ -[[!meta title="Maple Brown Sugar Cookies"]] - -Adapted from AllRecipes.com - -4630 cal/recipe - -## Ingredients - -+ 1 c unsalted butter, browned and cooled to almost room temperature -+ 1 1/2 c packed brown sugar -+ 1/3 c maple syrup -+ 1 tsp vanilla extract -+ 1 large egg at room temperature, lightly beaten -+ 3 c all-purpose flour -+ 2 tsp corn starch -+ 1 tsp baking soda -+ 1/2 tsp salt - -## Directions - -+ Completely combine browned butter, brown sugar, and maple syrup in large bowl. -+ Stir in vanilla extract. -+ Stir in egg until well-combined. -+ In a medium bowl, stir together flour, cornstarch, baking soda, and salt. -+ Gradually add flour mixture to butter mixture until completely combined. -+ Scoop out cookies and chill in refrigerator for at least an hour. -+ Preheat oven to 375 F and line cookie sheets with silicone mats or parchment sheets. -+ Bake cookies one tray at a time on middle rack for 10-12 min. Allow cookies to cool completely on cookie sheet. - -[[!tag dessert maple]] diff --git a/recipes/nanaimo_bars.mdwn b/recipes/nanaimo_bars.mdwn deleted file mode 100644 index 69f00f1..0000000 --- a/recipes/nanaimo_bars.mdwn +++ /dev/null @@ -1,65 +0,0 @@ -[[!meta title="Nanaimo Bars"]] - -Adapted from the city of Nanaimo, New York Times, and Epicurious - -5250 cal/recipe - -## Ingredients - -### Crust - -+ 1/2 c unsalted butter -+ 1/4 c white granulated sugar -+ 5 tbsp cocoa powder -+ 1 egg, beaten -+ 1 3/4 c graham cracker crumbs -+ 1 c unsweetened shredded coconut -+ 1/2 c diced nuts - -### Creamy Middle - -+ 3 tbsp unsalted butter -+ 1 1/2 tbsp heavy cream -+ 1 tbsp custard powder (see Note) -+ 1 c confectioners sugar - -### Chocolate Topping - -+ 1 c dark chocolate chips -+ 6 tbsp heavy cream - -## Directions - -+ Line a 8 inch by 8 inch dish with parchment paper. - -### Crust - -+ Melt first 3 ingredients in double-boiler. -+ Add egg and stir. -+ Cook until slightly thickened. -+ Remove from heat. -+ Stir in crumbs, coconut, and nuts. -+ Press firmly into prepared dish. -+ Place in freezer while preparing next step. - -### Creamy Middle - -+ Cream all ingredients together. -+ Beat until light and fluffy. -+ Spread evenly over crust. -+ Place in freezer while preparing next step. - -### Chocolate Topping - -+ Melt all ingredients together in double-boiler. -+ Allow to cool slightly. -+ Spread evenly over creamy middle. - -+ Cool for 1 hour in freezer or 4 hours in refrigerator before slicing. -+ Store in fridge. - -## Note - -+ Custard powder is difficult to find in United States. Vanilla pudding mix (unprepared) can be substituted at 1:1. - -[[!tag dessert "heavy cream" chocolate]] diff --git a/recipes/pumpkin_mousse_dessert.mdwn b/recipes/pumpkin_mousse_dessert.mdwn deleted file mode 100644 index 69c6a76..0000000 --- a/recipes/pumpkin_mousse_dessert.mdwn +++ /dev/null @@ -1,59 +0,0 @@ -[[!meta title="Pumpkin Mousse Dessert"]] - -Adapted from TheKitchn.com (https://www.thekitchn.com/pumpkin-mousse-recipe-23577808) - -2950 cal/recipe - -## Ingredients - -### Topping - -+ 2 oz cold mascarpone -+ 2 tbsp packed brown sugar -+ 1/2 c heavy cream -+ 1/4 tsp [[pumpkin pie spice blend]] - -### Mousse - -+ 6 oz cold mascarpone cheese -+ 2/3 c packed brown sugar -+ 1 c pumpkin puree -+ 1 1/2 tsp [[pumpkin pie spice blend]] -+ 1/4 tsp salt -+ 1 c cold heavy cream -+ 1 tsp vanilla extract - -### Crust - -+ 6 whole graham cracker sheets (about 1 c crumbs) -+ 3 tbsp unsalted butter -+ 1 pinch salt (about 1/16 tsp) - -## Directions - -### Topping - -+ Beat topping ingredients, except pumpkin pie spice, until peaks form (about 2 min). -+ Transfer whipped topping to small bowl for later assembly. - -### Mousse - -+ Beat all mousse ingredients, except cream and vanilla, until smooth (about 90 sec). -+ Add cream and vanilla and then beat until soft peaks form. - -### Crust - -+ Crush graham cracker sheets to crumb-sized pieces. -+ Melt 3 tbsp butter in large frying pan over med heat. -+ Stir crumbs ans salt into butter and cook until crumbs are fragrant and toasted (about 2 min). -+ Remove crumbs to plate to cool. - -### Assembly - -+ Divide the crust among 6 small jars and tamp down lightly (about 3 tbsp per jar). -+ Pipe or spoon the mousse over the crust (about 1/2 c per jar). -+ Pipe or spoon the topping over the mousse (about 3 tbsp per jar). -+ Refrigerate for at least 2 hours. -+ Dust with remaining pumpkin pie spice (from topping ingredients). - -[[!tag pumpkin dessert mascarpone "heavy cream" "graham cracker"]] diff --git a/recipes/pumpkin_pie_spice_blend.mdwn b/recipes/pumpkin_pie_spice_blend.mdwn deleted file mode 100644 index 40b81c8..0000000 --- a/recipes/pumpkin_pie_spice_blend.mdwn +++ /dev/null @@ -1,21 +0,0 @@ -[[!meta title="Pumpkin Pie Spice Blend"]] - -Adapted from The Kitchn (https://www.thekitchn.com/how-to-make-pumpkin-pie-spice-cooking-lessons-from-the-kitchn-69245#post-recipe-8533) - -140 cal/recipe - -## Ingredients - -+ 3 tbsp ground cinnamon -+ 2 tbsp ground ginger -+ 1 1/2 tsp ground allspice -+ 1 1/2 tsp ground cloves -+ 1 1/2 tsp ground mace -+ 1 1/2 tsp ground nutmeg - -## Directions - -+ Thoroughly combine all ingredients in a bowl. -+ Store in an airtight container. - -[[!tag pumpkin spice]] diff --git a/recipes/sweet/best_brownies.mdwn b/recipes/sweet/best_brownies.mdwn new file mode 100644 index 0000000..866250a --- /dev/null +++ b/recipes/sweet/best_brownies.mdwn @@ -0,0 +1,34 @@ +[[!meta title="Brown Butter Brownies with Chocolate Chips"]] + +Adapted from Hershey's + +4990 cal/recipe + +## Ingredients + ++ 1 c butter ++ 2 c granulated sugar ++ 2 tsp vanilla extract ++ 4 eggs ++ 3/4 c all-purpose flour ++ 1 c cocoa powder ++ 1/2 tsp baking powder ++ 1/4 tsp salt ++ 1 c chopped nuts or chocolate chips (optional) + +## Directions + ++ Brown butter on stovetop over medium heat. ++ Remove butter from heat and allow to cool to room temperature. ++ Preheat oven to 350 °F. ++ Grease 9" x 13" pan. ++ Cream cooled butter, sugar, and vanilla on high speed until fluffy. ++ Beat in eggs, one at a time, beating well after each addition. ++ Mix flour, cocoa powder, baking powder, and salt in separate bowl. ++ Slowly blend flour mixture into butter mixture until barely incorporated. ++ Stir in nuts or chocolate chips (optional). ++ Pour batter into pan and bake for 30-35 minutes (until edges are firm and pull away from pan edge). + +## Note + +[[!tag dessert chocolate "cocoa powder"]] diff --git a/recipes/sweet/earl_grey_cupcakes.mdwn b/recipes/sweet/earl_grey_cupcakes.mdwn new file mode 100644 index 0000000..5c1de81 --- /dev/null +++ b/recipes/sweet/earl_grey_cupcakes.mdwn @@ -0,0 +1,47 @@ +[[!meta title="Earl Grey Cupcakes with Lemon Buttercream Frosting"]] + +Adapted from InTheKnow.com + +4200 cal/recipe + +## Ingredients + +### Cupcakes + ++ 1 1/2 c all-purpose flour ++ 5 tsp Earl Grey tea leaves ++ 1 1/2 tsp baking powder ++ 1/4 tsp salt ++ 1/2 c unsalted butter, at room temperature ++ 1 c granulated sugar ++ 1 large egg ++ 1 tsp vanilla extract ++ 1 c milk + +### Frosting + ++ 1/2 c unsalted butter, at room temperature ++ 2 c powdered sugar ++ 2 tbsp heavy cream ++ 1 large lemon, zested and juiced + +## Directions + ++ Heat oven to 350 F. ++ Line cupcake pans with about 14 cupcake liners. ++ Make cupcakes by stirring together flour, tea leaves, baking powder, and salt in a small bowl. ++ Cream 1/2 c butter and granulated sugar in a large bowl until light and fluffy. ++ Beat egg and vanilla into butter mixture. ++ Slowly mix flour mixture into butter mixture. ++ Mix milk into batter. ++ Pour batter into cupcake liners, filling each about 2/3 full. ++ Bake cupcakes for 15-20 min until lightly golden. ++ Make frosting by beating 1/2 c butter and powdered sugar until smooth. ++ Mix in heavy cream, lemon zest, and lemon juice. ++ Spread frosting on cooled cupcakes. + +## Note +It's best to cut open tea bags for the tea leaves since bagged tea is basically ground and mixes into the batter well. +Nice tea leaves will remain as little pieces in the batter that will turn into hard bits after baking. + +[[!tag "Earl Grey" lemon]] diff --git a/recipes/sweet/eggnog_cake.mdwn b/recipes/sweet/eggnog_cake.mdwn new file mode 100644 index 0000000..8b4d480 --- /dev/null +++ b/recipes/sweet/eggnog_cake.mdwn @@ -0,0 +1,46 @@ +[[!meta title="Eggnog Cake"]] + +Adapted from MyRecipes.com (http://www.myrecipes.com/recipe/spiced-eggnog-pound-cake-10000001675100/) + +6622 cal/recipe + +### Ingredients ++ 1 c butter, softened ++ 3 c granulated sugar ++ 6 large eggs ++ 3 c sifted cake flour ++ 3/4 tsp baking powder ++ 1/2 tsp salt ++ 1 c plus 2 rounded tbsp eggnog, divided ++ 2 tsp vanilla extract ++ 2 tbsp brandy (optional) ++ 1 tsp ground cinnamon ++ 3/4 tsp freshly grated nutmeg ++ 1/2 tsp ground allspice ++ 1/4 tsp ground cloves ++ 1 cup sifted powdered sugar + +### Directions + ++ Generously grease and flour a 12-cup Bundt pan. ++ Preheat oven to 350 F. ++ Cream butter until fluffy (about 2 min). ++ Gradually add sugar, beating 5 to 7 minutes. ++ Add eggs, one at a time, beating each just until yellow disappears. ++ Combine flour, baking powder, and salt in separate bwol. ++ Mix half of flour mixture into butter mixture, until just blended. ++ Mix 1 c of eggnog to butter mixture, until just blended. ++ Mix remaining flour mixture into butter mixture, until just blended. ++ Stir in vanilla and, if desired, brandy. ++ Pour half of batter into prepared pan. ++ Stir spices into remaining batter. ++ Spoon spice batter over plain batter. ++ Swirl batters slightly together, using a knife. ++ Bake for 50 to 55 minutes (until a long wooden pick inserted in center comes out clean). ++ Cool in pan on a wire rack 15 minutes. ++ Remove from pan by inverting to wire rack and finish cooling on wire rack. ++ Place cake on a cake plate. ++ Combine 1 cup powdered sugar and whipping cream, stirring until smooth. ++ Drizzle glaze over cake. + +[[!tag dessert eggnog]] diff --git a/recipes/sweet/honey_baked_ham_cupcakes.mdwn b/recipes/sweet/honey_baked_ham_cupcakes.mdwn new file mode 100644 index 0000000..ca8a595 --- /dev/null +++ b/recipes/sweet/honey_baked_ham_cupcakes.mdwn @@ -0,0 +1,58 @@ +[[!meta title="Honey Baked Ham Cupcakes"]] + +6420 cal/recipe + +## Ingredients + +### Cupcakes + ++ 1 3/4 c all-purpose flour ++ 1 1/2 tsp baking powder ++ 1/2 tsp baking soda ++ 2 tsp ground cinnamon ++ 1/4 tsp ground cloves ++ 1/4 tsp ground allspice ++ 1/2 c vegetable oil ++ 1/2 c honey ++ 3/4 c granulated sugar ++ 1/4 c brown sugar ++ 2 large eggs, room temperature ++ 1/2 tsp vanilla extract ++ 1/2 c pineapple juice ++ 1/2 c whiskey ++ 17-20 medium sliced pieces of ham + +### Frosting ++ 8 oz cream cheese, room temperature ++ 1/4 c (half stick) butter, room temperature ++ 1 tsp vanilla extract ++ 1 1/2 tsp cinnamon ++ 2-3 C powdered sugar (add to desired stiffness) + +## Directions + +### Cupcakes ++ Prepare cupcake tin(s) for 20 cupcakes by spraying with oil. ++ Preheat oven to 350 F. ++ In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, cloves and allspice. ++ Add oil, honey, white sugar, brown sugar, eggs, vanilla, juice, and whiskey. ++ Slowly stir together to make a thick, well-blended batter. ++ Place one slice of ham in each well of the cupcake tin, taking care that the ham on the bottom and sides of the pan has no holes. ++ Spoon batter into the ham, filling about half full. ++ Bake for about 30 minutes (until toothpick comes out clean). ++ Remove to wire racks to cool. + +### Frosting ++ Beat cream cheese and butter well. ++ Mix in vanilla and cinnamon. ++ Slowly mix in powdered sugar. ++ Frost cooled cupcakes. + +## Notes ++ These can be made without the ham for a sweeter, simpler cupcake. +++ The recipe will make fewer cupcakes since the ham takes some room in the cupcake well. +++ Bakes in a shorter time (about 20 min). ++ It works well to use Black Forest ham, which has those nice looking black edges. ++ It is best to use a ham layer about 1/8 inch thick. If the ham is very thinly sliced, layer multiple pieces. + +[[!tag dessert ham]] diff --git a/recipes/sweet/maple_brown_sugar_cookies.mdwn b/recipes/sweet/maple_brown_sugar_cookies.mdwn new file mode 100644 index 0000000..9be98fd --- /dev/null +++ b/recipes/sweet/maple_brown_sugar_cookies.mdwn @@ -0,0 +1,30 @@ +[[!meta title="Maple Brown Sugar Cookies"]] + +Adapted from AllRecipes.com + +4630 cal/recipe + +## Ingredients + ++ 1 c unsalted butter, browned and cooled to almost room temperature ++ 1 1/2 c packed brown sugar ++ 1/3 c maple syrup ++ 1 tsp vanilla extract ++ 1 large egg at room temperature, lightly beaten ++ 3 c all-purpose flour ++ 2 tsp corn starch ++ 1 tsp baking soda ++ 1/2 tsp salt + +## Directions + ++ Completely combine browned butter, brown sugar, and maple syrup in large bowl. ++ Stir in vanilla extract. ++ Stir in egg until well-combined. ++ In a medium bowl, stir together flour, cornstarch, baking soda, and salt. ++ Gradually add flour mixture to butter mixture until completely combined. ++ Scoop out cookies and chill in refrigerator for at least an hour. ++ Preheat oven to 375 F and line cookie sheets with silicone mats or parchment sheets. ++ Bake cookies one tray at a time on middle rack for 10-12 min. Allow cookies to cool completely on cookie sheet. + +[[!tag dessert maple]] diff --git a/recipes/sweet/nanaimo_bars.mdwn b/recipes/sweet/nanaimo_bars.mdwn new file mode 100644 index 0000000..69f00f1 --- /dev/null +++ b/recipes/sweet/nanaimo_bars.mdwn @@ -0,0 +1,65 @@ +[[!meta title="Nanaimo Bars"]] + +Adapted from the city of Nanaimo, New York Times, and Epicurious + +5250 cal/recipe + +## Ingredients + +### Crust + ++ 1/2 c unsalted butter ++ 1/4 c white granulated sugar ++ 5 tbsp cocoa powder ++ 1 egg, beaten ++ 1 3/4 c graham cracker crumbs ++ 1 c unsweetened shredded coconut ++ 1/2 c diced nuts + +### Creamy Middle + ++ 3 tbsp unsalted butter ++ 1 1/2 tbsp heavy cream ++ 1 tbsp custard powder (see Note) ++ 1 c confectioners sugar + +### Chocolate Topping + ++ 1 c dark chocolate chips ++ 6 tbsp heavy cream + +## Directions + ++ Line a 8 inch by 8 inch dish with parchment paper. + +### Crust + ++ Melt first 3 ingredients in double-boiler. ++ Add egg and stir. ++ Cook until slightly thickened. ++ Remove from heat. ++ Stir in crumbs, coconut, and nuts. ++ Press firmly into prepared dish. ++ Place in freezer while preparing next step. + +### Creamy Middle + ++ Cream all ingredients together. ++ Beat until light and fluffy. ++ Spread evenly over crust. ++ Place in freezer while preparing next step. + +### Chocolate Topping + ++ Melt all ingredients together in double-boiler. ++ Allow to cool slightly. ++ Spread evenly over creamy middle. + ++ Cool for 1 hour in freezer or 4 hours in refrigerator before slicing. ++ Store in fridge. + +## Note + ++ Custard powder is difficult to find in United States. Vanilla pudding mix (unprepared) can be substituted at 1:1. + +[[!tag dessert "heavy cream" chocolate]] diff --git a/recipes/sweet/pumpkin_mousse_dessert.mdwn b/recipes/sweet/pumpkin_mousse_dessert.mdwn new file mode 100644 index 0000000..69c6a76 --- /dev/null +++ b/recipes/sweet/pumpkin_mousse_dessert.mdwn @@ -0,0 +1,59 @@ +[[!meta title="Pumpkin Mousse Dessert"]] + +Adapted from TheKitchn.com (https://www.thekitchn.com/pumpkin-mousse-recipe-23577808) + +2950 cal/recipe + +## Ingredients + +### Topping + ++ 2 oz cold mascarpone ++ 2 tbsp packed brown sugar ++ 1/2 c heavy cream ++ 1/4 tsp [[pumpkin pie spice blend]] + +### Mousse + ++ 6 oz cold mascarpone cheese ++ 2/3 c packed brown sugar ++ 1 c pumpkin puree ++ 1 1/2 tsp [[pumpkin pie spice blend]] ++ 1/4 tsp salt ++ 1 c cold heavy cream ++ 1 tsp vanilla extract + +### Crust + ++ 6 whole graham cracker sheets (about 1 c crumbs) ++ 3 tbsp unsalted butter ++ 1 pinch salt (about 1/16 tsp) + +## Directions + +### Topping + ++ Beat topping ingredients, except pumpkin pie spice, until peaks form (about 2 min). ++ Transfer whipped topping to small bowl for later assembly. + +### Mousse + ++ Beat all mousse ingredients, except cream and vanilla, until smooth (about 90 sec). ++ Add cream and vanilla and then beat until soft peaks form. + +### Crust + ++ Crush graham cracker sheets to crumb-sized pieces. ++ Melt 3 tbsp butter in large frying pan over med heat. ++ Stir crumbs ans salt into butter and cook until crumbs are fragrant and toasted (about 2 min). ++ Remove crumbs to plate to cool. + +### Assembly + ++ Divide the crust among 6 small jars and tamp down lightly (about 3 tbsp per jar). ++ Pipe or spoon the mousse over the crust (about 1/2 c per jar). ++ Pipe or spoon the topping over the mousse (about 3 tbsp per jar). ++ Refrigerate for at least 2 hours. ++ Dust with remaining pumpkin pie spice (from topping ingredients). + +[[!tag pumpkin dessert mascarpone "heavy cream" "graham cracker"]] diff --git a/recipes/sweet/pumpkin_pie_spice_blend.mdwn b/recipes/sweet/pumpkin_pie_spice_blend.mdwn new file mode 100644 index 0000000..40b81c8 --- /dev/null +++ b/recipes/sweet/pumpkin_pie_spice_blend.mdwn @@ -0,0 +1,21 @@ +[[!meta title="Pumpkin Pie Spice Blend"]] + +Adapted from The Kitchn (https://www.thekitchn.com/how-to-make-pumpkin-pie-spice-cooking-lessons-from-the-kitchn-69245#post-recipe-8533) + +140 cal/recipe + +## Ingredients + ++ 3 tbsp ground cinnamon ++ 2 tbsp ground ginger ++ 1 1/2 tsp ground allspice ++ 1 1/2 tsp ground cloves ++ 1 1/2 tsp ground mace ++ 1 1/2 tsp ground nutmeg + +## Directions + ++ Thoroughly combine all ingredients in a bowl. ++ Store in an airtight container. + +[[!tag pumpkin spice]] diff --git a/recipes/sweet/worlds_best_gingerbread.mdwn b/recipes/sweet/worlds_best_gingerbread.mdwn new file mode 100644 index 0000000..dcf66df --- /dev/null +++ b/recipes/sweet/worlds_best_gingerbread.mdwn @@ -0,0 +1,33 @@ +[[!meta title="World's Best Gingerbread"]] + +Adapted from u/happieKampr on reddit/Old_Recipes (https://www.reddit.com/r/Old_Recipes/comments/qm9pf1/worlds_best_gingerbread/) + +6270 cal/recipe + +## Ingredients + ++ 1 c butter, softened ++ 1/2 c packed brown sugar ++ 2 c blackstrap molasses ++ 1 c buttermilk ++ 2 tbsp dry ground ginger ++ 1 tbsp ground cinnamon ++ 1 tsp ground cloves ++ 1 tsp ground nutmeg ++ 1 tsp ground allspice ++ 3 eggs ++ 4 c all-purpose flour, sifted ++ 1 tsp baking soda + +## Directions + ++ Preheat oven to 350 F. ++ Grease a 9-inch by 13-inch pan or a gingerbread cake tin. ++ Cream butter and sugar. ++ Beat in molasses, buttermilk, and spices. ++ Beat in eggs, one at a time. ++ In small bowl, blend flour and baking soda. ++ Stir flour mixture into butter mixture until just incoporated. ++ Bake until a toothpick inserted in the center comes out without batter (about 45 min). + +[[!tag spice buttermilk molasses]] diff --git a/recipes/worlds_best_gingerbread.mdwn b/recipes/worlds_best_gingerbread.mdwn deleted file mode 100644 index dcf66df..0000000 --- a/recipes/worlds_best_gingerbread.mdwn +++ /dev/null @@ -1,33 +0,0 @@ -[[!meta title="World's Best Gingerbread"]] - -Adapted from u/happieKampr on reddit/Old_Recipes (https://www.reddit.com/r/Old_Recipes/comments/qm9pf1/worlds_best_gingerbread/) - -6270 cal/recipe - -## Ingredients - -+ 1 c butter, softened -+ 1/2 c packed brown sugar -+ 2 c blackstrap molasses -+ 1 c buttermilk -+ 2 tbsp dry ground ginger -+ 1 tbsp ground cinnamon -+ 1 tsp ground cloves -+ 1 tsp ground nutmeg -+ 1 tsp ground allspice -+ 3 eggs -+ 4 c all-purpose flour, sifted -+ 1 tsp baking soda - -## Directions - -+ Preheat oven to 350 F. -+ Grease a 9-inch by 13-inch pan or a gingerbread cake tin. -+ Cream butter and sugar. -+ Beat in molasses, buttermilk, and spices. -+ Beat in eggs, one at a time. -+ In small bowl, blend flour and baking soda. -+ Stir flour mixture into butter mixture until just incoporated. -+ Bake until a toothpick inserted in the center comes out without batter (about 45 min). - -[[!tag spice buttermilk molasses]]