1 cup water
1 Tbs corn starch
3 Tbs butter
1/8 tsp salt
2 Tbs vanilla
1/2 cup xylitol
Boil the water, corn starch, and xylitol, stirring constantly.
Reduce heat and stir in rest of ingredients.
2 large eggs
2 cups all purpose flour
1 3/4 cup milk
1/2 cup vegetable oil (or melted butter)
1 tablespoon brown sugar
4 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla
Beat eggs together until light yellow and frothy.
Add milky, oil and vanilla and stir well.
Stir in salt, sugar and baking powder.
Finally, mix in four until just blended.
Add to your hot waffle iron and when it stops steaming, take it out and enjoy.
If you like eggnog, there’s really nothing not to like here. Got this recipe from here.
3 cups all-purpose flour
1/2 cup white sugar
5 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter
1 egg, beaten
1 cup milk
Preheat oven to 375 degrees. Lightly grease a baking sheet (or use parchment paper or a baking pad)
In a large bowl, combine flour, sugar, baking powder, and salt. Cut in butter. Mix the egg and milk in a small bowl, and stir into flour mixture until moistened.
Turn dough out onto a lightly floured surface, and knead briefly. Separate the dough into 2 equal sized balls. Push the sides of each ball down so the center is taller than the sides. Cut each circle into 4 pieces and place on a baking sheet.
Bake 25 minutes in the preheated oven, or until golden brown.
Straight from here
Preheat oven to 375°F and butter an 8-inch round baking pan. Line bottom with a round of wax paper and butter paper.
Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth. Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture. Add eggs and whisk well. Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined. Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate.
Dust cake with additional cocoa powder and serve with sorbet if desired. (Cake keeps, after being cooled completely, in an airtight container, 1 week.)
Cream the butter and the Xylitol and honey together. Mix in the egg yolks one at a time. Then, mix in the vanilla extract. Add the flour to the mixture and mix just until a dough forms and no flour streaks remain. Split the dough in half. Place each half on a piece of plastic wrap and roll into a log, wrapping each log in the plastic wrap. Place in the refrigerator to chill for at least 15 minutes.
Preheat oven to 325°F. Line two baking sheets with parchment paper. Once the dough is firm, remove from the refrigerator. Slice 1/4″ thick slices from the dough logs and place the cookies onto the baking sheets. Chill cookie slices for 10 minutes. Place in the oven to bake for 12-15 minutes. Let cool on the baking sheets for 3 minutes, then move the cookies to a cooling rack to finish cooling.
Makes 4 dozen cookies
Another favorite that’s been in the family for a while. I remember having peach cobbler as a kid and just eating the cobbler part. Now we make it with blackberries, blueberries, apples, mixed fruit – you name it!
For the topping:
from Ray’s Boathouse Cookbook
2-3 quarts canola oil for frying
24 prawns (16-20 per pound), tail on
This is taken pretty much verbatim from an Alton Brown Recipe. I’ve played with some different stuff, but really the only difference is the amount of soy sauce I use. Also, I dip mine in chocolate before I sprinkle salt on top.
14 1/2 ounces sugar (~2 cups)
1/2 cup water
1/2 cup light corn syrup
1/4 teaspoon cream of tartar
1 cup heavy cream, room temperature
1.5 teaspoons soy sauce
8 tablespoons unsalted butter, cut into 8 pieces, at room temperature
1 teaspoon coarse sea salt
The quick version:
So Chase this year wanted a cake shaped like a giant s’more. This is what I came up with.
I got the graham cracker recipe from here.
I decided for the piece of chocolate to not go with an actual giant piece of chocolate. I figured using cake would be much easier for the kids to eat so I made the Hershey’s Perfect Chocolate Cake (the same one I used in the Lightning McQueen cake) and cover it with chocolate ganache so it looked like an actual piece of chocolate that was melting. I think that worked out pretty good!
So for the marshmallow part, I made a 3-layer cake (recipe from here) and covered it in white fondant. Underneath the fondant though is Martha Stewart’s 7-minute frosting. I used this frosting because it’s essentially a cross between frosting and marshmallow anyway, so I thought it might make it taste more marshmallowy. The problem though is that the frosting is very airy and with the weight of the fondant, it got pretty compressed. I think if I were to do this again, I’d just use buttercream.
So after I frosted the cake, I covered the whole thing in white fondant. It’s a little tricky to get around the corners and stuff – the best advice I can give is to work very slow. It’s pliable enough to do it without creases, you just need to take your time.
And of course, Chase wanted transformers fighting on top.