206 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
10 |
2017-11-07 04:30:43 |
Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt |
This palak chaat is the most popular dish at Rasika in Washington, DC. An ultra-thin chickpea flour batter coats the spinach leaves so they fry up with a wonderfully delicate crispiness akin to Japanese tempura. Dusted with deggi mirch (an Indian chili powder), black salt, and toasted cumin powder, then garnished with chopped red onion, tomato, and cilantro, and accompanied by both tangy tamarind and creamy yogurt sauces, this is a beautifully complex dish bursting with different textures, temperatures, and flavors. Although the recipe isn’t difficult, it pays to be organized. You can make the sauces and ready the garnishes up to a full day ahead, then be sure to lay everything out before you start cooking, since each step happens quickly. You’ll fry the spinach in four separate batches, so weigh out four equal piles before you start. You should also use a kitchen thermometer and make sure you let the oil get hot enough before you fry each new batch of spinach, or you’ll get soggy leaves instead of a great crisp. If you leave off the yogurt, you have a wonderful vegan snack or appetizer. And you can fry the spinach up to one hour before serving, although you should wait to assemble it with the garnishes until the last minute. Check out these other Rasika recipes: their Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney recipe and their Indian Spiced Sautéed Mushrooms and Green Onions recipe. And for more spinach snacks, try our Garlicky Kale and Spinach Dip recipe, or our Spinach Queso Blanco recipe. |
Total: 15 min |
Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn |
|
<L1> ingredient
id |
ts |
value |
206 |
2017-11-07 04:30:43 |
4 tablespoons Tamarind-Date Chutney (see page 258 of the cookbook) |
|
208 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
10 |
2017-11-07 04:30:43 |
Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt |
This palak chaat is the most popular dish at Rasika in Washington, DC. An ultra-thin chickpea flour batter coats the spinach leaves so they fry up with a wonderfully delicate crispiness akin to Japanese tempura. Dusted with deggi mirch (an Indian chili powder), black salt, and toasted cumin powder, then garnished with chopped red onion, tomato, and cilantro, and accompanied by both tangy tamarind and creamy yogurt sauces, this is a beautifully complex dish bursting with different textures, temperatures, and flavors. Although the recipe isn’t difficult, it pays to be organized. You can make the sauces and ready the garnishes up to a full day ahead, then be sure to lay everything out before you start cooking, since each step happens quickly. You’ll fry the spinach in four separate batches, so weigh out four equal piles before you start. You should also use a kitchen thermometer and make sure you let the oil get hot enough before you fry each new batch of spinach, or you’ll get soggy leaves instead of a great crisp. If you leave off the yogurt, you have a wonderful vegan snack or appetizer. And you can fry the spinach up to one hour before serving, although you should wait to assemble it with the garnishes until the last minute. Check out these other Rasika recipes: their Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney recipe and their Indian Spiced Sautéed Mushrooms and Green Onions recipe. And for more spinach snacks, try our Garlicky Kale and Spinach Dip recipe, or our Spinach Queso Blanco recipe. |
Total: 15 min |
Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn |
|
<L1> ingredient
id |
ts |
value |
208 |
2017-11-07 04:30:43 |
1 cup gram flour (besan) |
|
209 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
10 |
2017-11-07 04:30:43 |
Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt |
This palak chaat is the most popular dish at Rasika in Washington, DC. An ultra-thin chickpea flour batter coats the spinach leaves so they fry up with a wonderfully delicate crispiness akin to Japanese tempura. Dusted with deggi mirch (an Indian chili powder), black salt, and toasted cumin powder, then garnished with chopped red onion, tomato, and cilantro, and accompanied by both tangy tamarind and creamy yogurt sauces, this is a beautifully complex dish bursting with different textures, temperatures, and flavors. Although the recipe isn’t difficult, it pays to be organized. You can make the sauces and ready the garnishes up to a full day ahead, then be sure to lay everything out before you start cooking, since each step happens quickly. You’ll fry the spinach in four separate batches, so weigh out four equal piles before you start. You should also use a kitchen thermometer and make sure you let the oil get hot enough before you fry each new batch of spinach, or you’ll get soggy leaves instead of a great crisp. If you leave off the yogurt, you have a wonderful vegan snack or appetizer. And you can fry the spinach up to one hour before serving, although you should wait to assemble it with the garnishes until the last minute. Check out these other Rasika recipes: their Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney recipe and their Indian Spiced Sautéed Mushrooms and Green Onions recipe. And for more spinach snacks, try our Garlicky Kale and Spinach Dip recipe, or our Spinach Queso Blanco recipe. |
Total: 15 min |
Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn |
|
<L1> ingredient
id |
ts |
value |
209 |
2017-11-07 04:30:43 |
1/4 teaspoon deggi mirch |
|
212 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
10 |
2017-11-07 04:30:43 |
Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt |
This palak chaat is the most popular dish at Rasika in Washington, DC. An ultra-thin chickpea flour batter coats the spinach leaves so they fry up with a wonderfully delicate crispiness akin to Japanese tempura. Dusted with deggi mirch (an Indian chili powder), black salt, and toasted cumin powder, then garnished with chopped red onion, tomato, and cilantro, and accompanied by both tangy tamarind and creamy yogurt sauces, this is a beautifully complex dish bursting with different textures, temperatures, and flavors. Although the recipe isn’t difficult, it pays to be organized. You can make the sauces and ready the garnishes up to a full day ahead, then be sure to lay everything out before you start cooking, since each step happens quickly. You’ll fry the spinach in four separate batches, so weigh out four equal piles before you start. You should also use a kitchen thermometer and make sure you let the oil get hot enough before you fry each new batch of spinach, or you’ll get soggy leaves instead of a great crisp. If you leave off the yogurt, you have a wonderful vegan snack or appetizer. And you can fry the spinach up to one hour before serving, although you should wait to assemble it with the garnishes until the last minute. Check out these other Rasika recipes: their Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney recipe and their Indian Spiced Sautéed Mushrooms and Green Onions recipe. And for more spinach snacks, try our Garlicky Kale and Spinach Dip recipe, or our Spinach Queso Blanco recipe. |
Total: 15 min |
Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn |
|
<L1> ingredient
id |
ts |
value |
212 |
2017-11-07 04:30:43 |
1 cup water |
|
213 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
10 |
2017-11-07 04:30:43 |
Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt |
This palak chaat is the most popular dish at Rasika in Washington, DC. An ultra-thin chickpea flour batter coats the spinach leaves so they fry up with a wonderfully delicate crispiness akin to Japanese tempura. Dusted with deggi mirch (an Indian chili powder), black salt, and toasted cumin powder, then garnished with chopped red onion, tomato, and cilantro, and accompanied by both tangy tamarind and creamy yogurt sauces, this is a beautifully complex dish bursting with different textures, temperatures, and flavors. Although the recipe isn’t difficult, it pays to be organized. You can make the sauces and ready the garnishes up to a full day ahead, then be sure to lay everything out before you start cooking, since each step happens quickly. You’ll fry the spinach in four separate batches, so weigh out four equal piles before you start. You should also use a kitchen thermometer and make sure you let the oil get hot enough before you fry each new batch of spinach, or you’ll get soggy leaves instead of a great crisp. If you leave off the yogurt, you have a wonderful vegan snack or appetizer. And you can fry the spinach up to one hour before serving, although you should wait to assemble it with the garnishes until the last minute. Check out these other Rasika recipes: their Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney recipe and their Indian Spiced Sautéed Mushrooms and Green Onions recipe. And for more spinach snacks, try our Garlicky Kale and Spinach Dip recipe, or our Spinach Queso Blanco recipe. |
Total: 15 min |
Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn |
|
<L1> ingredient
id |
ts |
value |
213 |
2017-11-07 04:30:43 |
8 ounces fresh baby spinach leaves |
|
214 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
10 |
2017-11-07 04:30:43 |
Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt |
This palak chaat is the most popular dish at Rasika in Washington, DC. An ultra-thin chickpea flour batter coats the spinach leaves so they fry up with a wonderfully delicate crispiness akin to Japanese tempura. Dusted with deggi mirch (an Indian chili powder), black salt, and toasted cumin powder, then garnished with chopped red onion, tomato, and cilantro, and accompanied by both tangy tamarind and creamy yogurt sauces, this is a beautifully complex dish bursting with different textures, temperatures, and flavors. Although the recipe isn’t difficult, it pays to be organized. You can make the sauces and ready the garnishes up to a full day ahead, then be sure to lay everything out before you start cooking, since each step happens quickly. You’ll fry the spinach in four separate batches, so weigh out four equal piles before you start. You should also use a kitchen thermometer and make sure you let the oil get hot enough before you fry each new batch of spinach, or you’ll get soggy leaves instead of a great crisp. If you leave off the yogurt, you have a wonderful vegan snack or appetizer. And you can fry the spinach up to one hour before serving, although you should wait to assemble it with the garnishes until the last minute. Check out these other Rasika recipes: their Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney recipe and their Indian Spiced Sautéed Mushrooms and Green Onions recipe. And for more spinach snacks, try our Garlicky Kale and Spinach Dip recipe, or our Spinach Queso Blanco recipe. |
Total: 15 min |
Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn |
|
<L1> ingredient
id |
ts |
value |
214 |
2017-11-07 04:30:43 |
6 cups canola oil, for deep-frying |
|
215 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
10 |
2017-11-07 04:30:43 |
Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt |
This palak chaat is the most popular dish at Rasika in Washington, DC. An ultra-thin chickpea flour batter coats the spinach leaves so they fry up with a wonderfully delicate crispiness akin to Japanese tempura. Dusted with deggi mirch (an Indian chili powder), black salt, and toasted cumin powder, then garnished with chopped red onion, tomato, and cilantro, and accompanied by both tangy tamarind and creamy yogurt sauces, this is a beautifully complex dish bursting with different textures, temperatures, and flavors. Although the recipe isn’t difficult, it pays to be organized. You can make the sauces and ready the garnishes up to a full day ahead, then be sure to lay everything out before you start cooking, since each step happens quickly. You’ll fry the spinach in four separate batches, so weigh out four equal piles before you start. You should also use a kitchen thermometer and make sure you let the oil get hot enough before you fry each new batch of spinach, or you’ll get soggy leaves instead of a great crisp. If you leave off the yogurt, you have a wonderful vegan snack or appetizer. And you can fry the spinach up to one hour before serving, although you should wait to assemble it with the garnishes until the last minute. Check out these other Rasika recipes: their Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney recipe and their Indian Spiced Sautéed Mushrooms and Green Onions recipe. And for more spinach snacks, try our Garlicky Kale and Spinach Dip recipe, or our Spinach Queso Blanco recipe. |
Total: 15 min |
Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn |
|
<L1> ingredient
id |
ts |
value |
215 |
2017-11-07 04:30:43 |
1/2 teaspoon Toasted Cumin Powder (see page 23 of the cookbook) |
|
216 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
10 |
2017-11-07 04:30:43 |
Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt |
This palak chaat is the most popular dish at Rasika in Washington, DC. An ultra-thin chickpea flour batter coats the spinach leaves so they fry up with a wonderfully delicate crispiness akin to Japanese tempura. Dusted with deggi mirch (an Indian chili powder), black salt, and toasted cumin powder, then garnished with chopped red onion, tomato, and cilantro, and accompanied by both tangy tamarind and creamy yogurt sauces, this is a beautifully complex dish bursting with different textures, temperatures, and flavors. Although the recipe isn’t difficult, it pays to be organized. You can make the sauces and ready the garnishes up to a full day ahead, then be sure to lay everything out before you start cooking, since each step happens quickly. You’ll fry the spinach in four separate batches, so weigh out four equal piles before you start. You should also use a kitchen thermometer and make sure you let the oil get hot enough before you fry each new batch of spinach, or you’ll get soggy leaves instead of a great crisp. If you leave off the yogurt, you have a wonderful vegan snack or appetizer. And you can fry the spinach up to one hour before serving, although you should wait to assemble it with the garnishes until the last minute. Check out these other Rasika recipes: their Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney recipe and their Indian Spiced Sautéed Mushrooms and Green Onions recipe. And for more spinach snacks, try our Garlicky Kale and Spinach Dip recipe, or our Spinach Queso Blanco recipe. |
Total: 15 min |
Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn |
|
<L1> ingredient
id |
ts |
value |
216 |
2017-11-07 04:30:43 |
1/2 teaspoon black salt |
|
217 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
10 |
2017-11-07 04:30:43 |
Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt |
This palak chaat is the most popular dish at Rasika in Washington, DC. An ultra-thin chickpea flour batter coats the spinach leaves so they fry up with a wonderfully delicate crispiness akin to Japanese tempura. Dusted with deggi mirch (an Indian chili powder), black salt, and toasted cumin powder, then garnished with chopped red onion, tomato, and cilantro, and accompanied by both tangy tamarind and creamy yogurt sauces, this is a beautifully complex dish bursting with different textures, temperatures, and flavors. Although the recipe isn’t difficult, it pays to be organized. You can make the sauces and ready the garnishes up to a full day ahead, then be sure to lay everything out before you start cooking, since each step happens quickly. You’ll fry the spinach in four separate batches, so weigh out four equal piles before you start. You should also use a kitchen thermometer and make sure you let the oil get hot enough before you fry each new batch of spinach, or you’ll get soggy leaves instead of a great crisp. If you leave off the yogurt, you have a wonderful vegan snack or appetizer. And you can fry the spinach up to one hour before serving, although you should wait to assemble it with the garnishes until the last minute. Check out these other Rasika recipes: their Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney recipe and their Indian Spiced Sautéed Mushrooms and Green Onions recipe. And for more spinach snacks, try our Garlicky Kale and Spinach Dip recipe, or our Spinach Queso Blanco recipe. |
Total: 15 min |
Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn |
|
<L1> ingredient
id |
ts |
value |
217 |
2017-11-07 04:30:43 |
1/2 cup finely chopped red onion |
|
218 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
10 |
2017-11-07 04:30:43 |
Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt |
This palak chaat is the most popular dish at Rasika in Washington, DC. An ultra-thin chickpea flour batter coats the spinach leaves so they fry up with a wonderfully delicate crispiness akin to Japanese tempura. Dusted with deggi mirch (an Indian chili powder), black salt, and toasted cumin powder, then garnished with chopped red onion, tomato, and cilantro, and accompanied by both tangy tamarind and creamy yogurt sauces, this is a beautifully complex dish bursting with different textures, temperatures, and flavors. Although the recipe isn’t difficult, it pays to be organized. You can make the sauces and ready the garnishes up to a full day ahead, then be sure to lay everything out before you start cooking, since each step happens quickly. You’ll fry the spinach in four separate batches, so weigh out four equal piles before you start. You should also use a kitchen thermometer and make sure you let the oil get hot enough before you fry each new batch of spinach, or you’ll get soggy leaves instead of a great crisp. If you leave off the yogurt, you have a wonderful vegan snack or appetizer. And you can fry the spinach up to one hour before serving, although you should wait to assemble it with the garnishes until the last minute. Check out these other Rasika recipes: their Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney recipe and their Indian Spiced Sautéed Mushrooms and Green Onions recipe. And for more spinach snacks, try our Garlicky Kale and Spinach Dip recipe, or our Spinach Queso Blanco recipe. |
Total: 15 min |
Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn |
|
<L1> ingredient
id |
ts |
value |
218 |
2017-11-07 04:30:43 |
2 medium tomatoes, center pulp and seeds removed, finely chopped (1/2 cup) |
|
219 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
10 |
2017-11-07 04:30:43 |
Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt |
This palak chaat is the most popular dish at Rasika in Washington, DC. An ultra-thin chickpea flour batter coats the spinach leaves so they fry up with a wonderfully delicate crispiness akin to Japanese tempura. Dusted with deggi mirch (an Indian chili powder), black salt, and toasted cumin powder, then garnished with chopped red onion, tomato, and cilantro, and accompanied by both tangy tamarind and creamy yogurt sauces, this is a beautifully complex dish bursting with different textures, temperatures, and flavors. Although the recipe isn’t difficult, it pays to be organized. You can make the sauces and ready the garnishes up to a full day ahead, then be sure to lay everything out before you start cooking, since each step happens quickly. You’ll fry the spinach in four separate batches, so weigh out four equal piles before you start. You should also use a kitchen thermometer and make sure you let the oil get hot enough before you fry each new batch of spinach, or you’ll get soggy leaves instead of a great crisp. If you leave off the yogurt, you have a wonderful vegan snack or appetizer. And you can fry the spinach up to one hour before serving, although you should wait to assemble it with the garnishes until the last minute. Check out these other Rasika recipes: their Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney recipe and their Indian Spiced Sautéed Mushrooms and Green Onions recipe. And for more spinach snacks, try our Garlicky Kale and Spinach Dip recipe, or our Spinach Queso Blanco recipe. |
Total: 15 min |
Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn |
|
<L1> ingredient
id |
ts |
value |
219 |
2017-11-07 04:30:43 |
1/4 cup chopped fresh cilantro |
|
225 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
11 |
2017-11-07 04:30:53 |
Indian Spiced Sautéed Mushrooms and Green Onions |
This quick, satisfying sauté combines cremini mushrooms with green chili, fresh ginger, cumin, and deggi mirch (an Indian chili powder blend) for a spicy, earthy, and fragrant dish with freshness from chopped tomatoes. A little lemon juice adds bright acidity to augment the stir fry, which works equally well as a side dish or a vegan main. For more Rasika recipes, see their Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt recipe and their Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney recipe. Mad about mushrooms? Try our Marinated Mushrooms recipe, and our Mushroom and Chorizo Pizza recipe too. |
Total: 15 min |
Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn |
|
<L1> ingredient
id |
ts |
value |
187 |
2017-11-07 04:30:38 |
1 teaspoon finely chopped fresh Thai green chili |
|
227 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
11 |
2017-11-07 04:30:53 |
Indian Spiced Sautéed Mushrooms and Green Onions |
This quick, satisfying sauté combines cremini mushrooms with green chili, fresh ginger, cumin, and deggi mirch (an Indian chili powder blend) for a spicy, earthy, and fragrant dish with freshness from chopped tomatoes. A little lemon juice adds bright acidity to augment the stir fry, which works equally well as a side dish or a vegan main. For more Rasika recipes, see their Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt recipe and their Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney recipe. Mad about mushrooms? Try our Marinated Mushrooms recipe, and our Mushroom and Chorizo Pizza recipe too. |
Total: 15 min |
Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn |
|
<L1> ingredient
id |
ts |
value |
189 |
2017-11-07 04:30:38 |
1/2 teaspoon ground turmeric |
|
220 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
11 |
2017-11-07 04:30:53 |
Indian Spiced Sautéed Mushrooms and Green Onions |
This quick, satisfying sauté combines cremini mushrooms with green chili, fresh ginger, cumin, and deggi mirch (an Indian chili powder blend) for a spicy, earthy, and fragrant dish with freshness from chopped tomatoes. A little lemon juice adds bright acidity to augment the stir fry, which works equally well as a side dish or a vegan main. For more Rasika recipes, see their Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt recipe and their Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney recipe. Mad about mushrooms? Try our Marinated Mushrooms recipe, and our Mushroom and Chorizo Pizza recipe too. |
Total: 15 min |
Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn |
|
<L1> ingredient
id |
ts |
value |
220 |
2017-11-07 04:30:53 |
1 1/2 pounds medium cremini mushrooms |
|
221 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
11 |
2017-11-07 04:30:53 |
Indian Spiced Sautéed Mushrooms and Green Onions |
This quick, satisfying sauté combines cremini mushrooms with green chili, fresh ginger, cumin, and deggi mirch (an Indian chili powder blend) for a spicy, earthy, and fragrant dish with freshness from chopped tomatoes. A little lemon juice adds bright acidity to augment the stir fry, which works equally well as a side dish or a vegan main. For more Rasika recipes, see their Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt recipe and their Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney recipe. Mad about mushrooms? Try our Marinated Mushrooms recipe, and our Mushroom and Chorizo Pizza recipe too. |
Total: 15 min |
Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn |
|
<L1> ingredient
id |
ts |
value |
221 |
2017-11-07 04:30:53 |
1/4 cup canola oil |
|
222 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
11 |
2017-11-07 04:30:53 |
Indian Spiced Sautéed Mushrooms and Green Onions |
This quick, satisfying sauté combines cremini mushrooms with green chili, fresh ginger, cumin, and deggi mirch (an Indian chili powder blend) for a spicy, earthy, and fragrant dish with freshness from chopped tomatoes. A little lemon juice adds bright acidity to augment the stir fry, which works equally well as a side dish or a vegan main. For more Rasika recipes, see their Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt recipe and their Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney recipe. Mad about mushrooms? Try our Marinated Mushrooms recipe, and our Mushroom and Chorizo Pizza recipe too. |
Total: 15 min |
Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn |
|
<L1> ingredient
id |
ts |
value |
222 |
2017-11-07 04:30:53 |
1 teaspoon cumin seeds |
|
223 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
11 |
2017-11-07 04:30:53 |
Indian Spiced Sautéed Mushrooms and Green Onions |
This quick, satisfying sauté combines cremini mushrooms with green chili, fresh ginger, cumin, and deggi mirch (an Indian chili powder blend) for a spicy, earthy, and fragrant dish with freshness from chopped tomatoes. A little lemon juice adds bright acidity to augment the stir fry, which works equally well as a side dish or a vegan main. For more Rasika recipes, see their Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt recipe and their Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney recipe. Mad about mushrooms? Try our Marinated Mushrooms recipe, and our Mushroom and Chorizo Pizza recipe too. |
Total: 15 min |
Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn |
|
<L1> ingredient
id |
ts |
value |
223 |
2017-11-07 04:30:53 |
1 cup finely chopped yellow onion |
|
224 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
11 |
2017-11-07 04:30:53 |
Indian Spiced Sautéed Mushrooms and Green Onions |
This quick, satisfying sauté combines cremini mushrooms with green chili, fresh ginger, cumin, and deggi mirch (an Indian chili powder blend) for a spicy, earthy, and fragrant dish with freshness from chopped tomatoes. A little lemon juice adds bright acidity to augment the stir fry, which works equally well as a side dish or a vegan main. For more Rasika recipes, see their Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt recipe and their Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney recipe. Mad about mushrooms? Try our Marinated Mushrooms recipe, and our Mushroom and Chorizo Pizza recipe too. |
Total: 15 min |
Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn |
|
<L1> ingredient
id |
ts |
value |
224 |
2017-11-07 04:30:53 |
1 tablespoon finely chopped fresh ginger |
|
226 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
11 |
2017-11-07 04:30:53 |
Indian Spiced Sautéed Mushrooms and Green Onions |
This quick, satisfying sauté combines cremini mushrooms with green chili, fresh ginger, cumin, and deggi mirch (an Indian chili powder blend) for a spicy, earthy, and fragrant dish with freshness from chopped tomatoes. A little lemon juice adds bright acidity to augment the stir fry, which works equally well as a side dish or a vegan main. For more Rasika recipes, see their Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt recipe and their Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney recipe. Mad about mushrooms? Try our Marinated Mushrooms recipe, and our Mushroom and Chorizo Pizza recipe too. |
Total: 15 min |
Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn |
|
<L1> ingredient
id |
ts |
value |
226 |
2017-11-07 04:30:53 |
2 cups finely chopped tomatoes |
|
228 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
11 |
2017-11-07 04:30:53 |
Indian Spiced Sautéed Mushrooms and Green Onions |
This quick, satisfying sauté combines cremini mushrooms with green chili, fresh ginger, cumin, and deggi mirch (an Indian chili powder blend) for a spicy, earthy, and fragrant dish with freshness from chopped tomatoes. A little lemon juice adds bright acidity to augment the stir fry, which works equally well as a side dish or a vegan main. For more Rasika recipes, see their Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt recipe and their Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney recipe. Mad about mushrooms? Try our Marinated Mushrooms recipe, and our Mushroom and Chorizo Pizza recipe too. |
Total: 15 min |
Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn |
|
<L1> ingredient
id |
ts |
value |
228 |
2017-11-07 04:30:53 |
1 teaspoon deggi mirch |
|
229 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
11 |
2017-11-07 04:30:53 |
Indian Spiced Sautéed Mushrooms and Green Onions |
This quick, satisfying sauté combines cremini mushrooms with green chili, fresh ginger, cumin, and deggi mirch (an Indian chili powder blend) for a spicy, earthy, and fragrant dish with freshness from chopped tomatoes. A little lemon juice adds bright acidity to augment the stir fry, which works equally well as a side dish or a vegan main. For more Rasika recipes, see their Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt recipe and their Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney recipe. Mad about mushrooms? Try our Marinated Mushrooms recipe, and our Mushroom and Chorizo Pizza recipe too. |
Total: 15 min |
Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn |
|
<L1> ingredient
id |
ts |
value |
229 |
2017-11-07 04:30:53 |
1 1/2 teaspoons salt |
|
230 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
11 |
2017-11-07 04:30:53 |
Indian Spiced Sautéed Mushrooms and Green Onions |
This quick, satisfying sauté combines cremini mushrooms with green chili, fresh ginger, cumin, and deggi mirch (an Indian chili powder blend) for a spicy, earthy, and fragrant dish with freshness from chopped tomatoes. A little lemon juice adds bright acidity to augment the stir fry, which works equally well as a side dish or a vegan main. For more Rasika recipes, see their Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt recipe and their Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney recipe. Mad about mushrooms? Try our Marinated Mushrooms recipe, and our Mushroom and Chorizo Pizza recipe too. |
Total: 15 min |
Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn |
|
<L1> ingredient
id |
ts |
value |
230 |
2017-11-07 04:30:53 |
2 bunches green onions, white and green parts, finely chopped |
|
231 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
11 |
2017-11-07 04:30:53 |
Indian Spiced Sautéed Mushrooms and Green Onions |
This quick, satisfying sauté combines cremini mushrooms with green chili, fresh ginger, cumin, and deggi mirch (an Indian chili powder blend) for a spicy, earthy, and fragrant dish with freshness from chopped tomatoes. A little lemon juice adds bright acidity to augment the stir fry, which works equally well as a side dish or a vegan main. For more Rasika recipes, see their Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt recipe and their Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney recipe. Mad about mushrooms? Try our Marinated Mushrooms recipe, and our Mushroom and Chorizo Pizza recipe too. |
Total: 15 min |
Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn |
|
<L1> ingredient
id |
ts |
value |
231 |
2017-11-07 04:30:53 |
1 tablespoon fresh lemon juice |
|
232 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
12 |
2017-11-07 04:30:59 |
Doughnut Cake with Matcha Glaze |
This Doughnut Cake with Matcha Glaze from Melissa Ben-Ishay is a rich but tender confection, with plenty of butter and vanilla, plus fragrant mace (the lacy outer covering of the nutmeg seed). Topped with a creamy matcha green tea glaze with a little tang from lemon juice, it makes a perfect nibble with a pot of tea. You can make this recipe in whatever pans you prefer (donut pans, cupcake pans, two 8-inch round pans), so no specific bake time is given, but if you start checking at 25 minutes, you’ll look for the cake to feel springy under your fingertip; when it does, it’s done. For more delicious desserts from Melissa, try her Vanilla Cupcakes with Peanut Butter and Jelly recipe and her Chocolate Chip Pancake Ice Cream Sandwiches recipe. And for more green tea goodies, get our Matcha Hong Kong Egg Waffles recipe, and our Raspberry Matcha Muffins recipe. |
Total: 1 hr |
Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay |
|
<L1> ingredient
id |
ts |
value |
232 |
2017-11-07 04:30:59 |
1/2 pound (2 sticks) unsalted butter, plus more for greasing the pan |
|
233 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
12 |
2017-11-07 04:30:59 |
Doughnut Cake with Matcha Glaze |
This Doughnut Cake with Matcha Glaze from Melissa Ben-Ishay is a rich but tender confection, with plenty of butter and vanilla, plus fragrant mace (the lacy outer covering of the nutmeg seed). Topped with a creamy matcha green tea glaze with a little tang from lemon juice, it makes a perfect nibble with a pot of tea. You can make this recipe in whatever pans you prefer (donut pans, cupcake pans, two 8-inch round pans), so no specific bake time is given, but if you start checking at 25 minutes, you’ll look for the cake to feel springy under your fingertip; when it does, it’s done. For more delicious desserts from Melissa, try her Vanilla Cupcakes with Peanut Butter and Jelly recipe and her Chocolate Chip Pancake Ice Cream Sandwiches recipe. And for more green tea goodies, get our Matcha Hong Kong Egg Waffles recipe, and our Raspberry Matcha Muffins recipe. |
Total: 1 hr |
Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay |
|
<L1> ingredient
id |
ts |
value |
233 |
2017-11-07 04:30:59 |
2 cups sugar |
|
234 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
12 |
2017-11-07 04:30:59 |
Doughnut Cake with Matcha Glaze |
This Doughnut Cake with Matcha Glaze from Melissa Ben-Ishay is a rich but tender confection, with plenty of butter and vanilla, plus fragrant mace (the lacy outer covering of the nutmeg seed). Topped with a creamy matcha green tea glaze with a little tang from lemon juice, it makes a perfect nibble with a pot of tea. You can make this recipe in whatever pans you prefer (donut pans, cupcake pans, two 8-inch round pans), so no specific bake time is given, but if you start checking at 25 minutes, you’ll look for the cake to feel springy under your fingertip; when it does, it’s done. For more delicious desserts from Melissa, try her Vanilla Cupcakes with Peanut Butter and Jelly recipe and her Chocolate Chip Pancake Ice Cream Sandwiches recipe. And for more green tea goodies, get our Matcha Hong Kong Egg Waffles recipe, and our Raspberry Matcha Muffins recipe. |
Total: 1 hr |
Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay |
|
<L1> ingredient
id |
ts |
value |
234 |
2017-11-07 04:30:59 |
2 teaspoons pure vanilla extract |
|
235 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
12 |
2017-11-07 04:30:59 |
Doughnut Cake with Matcha Glaze |
This Doughnut Cake with Matcha Glaze from Melissa Ben-Ishay is a rich but tender confection, with plenty of butter and vanilla, plus fragrant mace (the lacy outer covering of the nutmeg seed). Topped with a creamy matcha green tea glaze with a little tang from lemon juice, it makes a perfect nibble with a pot of tea. You can make this recipe in whatever pans you prefer (donut pans, cupcake pans, two 8-inch round pans), so no specific bake time is given, but if you start checking at 25 minutes, you’ll look for the cake to feel springy under your fingertip; when it does, it’s done. For more delicious desserts from Melissa, try her Vanilla Cupcakes with Peanut Butter and Jelly recipe and her Chocolate Chip Pancake Ice Cream Sandwiches recipe. And for more green tea goodies, get our Matcha Hong Kong Egg Waffles recipe, and our Raspberry Matcha Muffins recipe. |
Total: 1 hr |
Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay |
|
<L1> ingredient
id |
ts |
value |
235 |
2017-11-07 04:30:59 |
4 large eggs |
|
236 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
12 |
2017-11-07 04:30:59 |
Doughnut Cake with Matcha Glaze |
This Doughnut Cake with Matcha Glaze from Melissa Ben-Ishay is a rich but tender confection, with plenty of butter and vanilla, plus fragrant mace (the lacy outer covering of the nutmeg seed). Topped with a creamy matcha green tea glaze with a little tang from lemon juice, it makes a perfect nibble with a pot of tea. You can make this recipe in whatever pans you prefer (donut pans, cupcake pans, two 8-inch round pans), so no specific bake time is given, but if you start checking at 25 minutes, you’ll look for the cake to feel springy under your fingertip; when it does, it’s done. For more delicious desserts from Melissa, try her Vanilla Cupcakes with Peanut Butter and Jelly recipe and her Chocolate Chip Pancake Ice Cream Sandwiches recipe. And for more green tea goodies, get our Matcha Hong Kong Egg Waffles recipe, and our Raspberry Matcha Muffins recipe. |
Total: 1 hr |
Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay |
|
<L1> ingredient
id |
ts |
value |
236 |
2017-11-07 04:30:59 |
3 cups all-purpose flour |
|
237 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
12 |
2017-11-07 04:30:59 |
Doughnut Cake with Matcha Glaze |
This Doughnut Cake with Matcha Glaze from Melissa Ben-Ishay is a rich but tender confection, with plenty of butter and vanilla, plus fragrant mace (the lacy outer covering of the nutmeg seed). Topped with a creamy matcha green tea glaze with a little tang from lemon juice, it makes a perfect nibble with a pot of tea. You can make this recipe in whatever pans you prefer (donut pans, cupcake pans, two 8-inch round pans), so no specific bake time is given, but if you start checking at 25 minutes, you’ll look for the cake to feel springy under your fingertip; when it does, it’s done. For more delicious desserts from Melissa, try her Vanilla Cupcakes with Peanut Butter and Jelly recipe and her Chocolate Chip Pancake Ice Cream Sandwiches recipe. And for more green tea goodies, get our Matcha Hong Kong Egg Waffles recipe, and our Raspberry Matcha Muffins recipe. |
Total: 1 hr |
Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay |
|
<L1> ingredient
id |
ts |
value |
237 |
2017-11-07 04:30:59 |
2 teaspoons baking powder |
|
238 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
12 |
2017-11-07 04:30:59 |
Doughnut Cake with Matcha Glaze |
This Doughnut Cake with Matcha Glaze from Melissa Ben-Ishay is a rich but tender confection, with plenty of butter and vanilla, plus fragrant mace (the lacy outer covering of the nutmeg seed). Topped with a creamy matcha green tea glaze with a little tang from lemon juice, it makes a perfect nibble with a pot of tea. You can make this recipe in whatever pans you prefer (donut pans, cupcake pans, two 8-inch round pans), so no specific bake time is given, but if you start checking at 25 minutes, you’ll look for the cake to feel springy under your fingertip; when it does, it’s done. For more delicious desserts from Melissa, try her Vanilla Cupcakes with Peanut Butter and Jelly recipe and her Chocolate Chip Pancake Ice Cream Sandwiches recipe. And for more green tea goodies, get our Matcha Hong Kong Egg Waffles recipe, and our Raspberry Matcha Muffins recipe. |
Total: 1 hr |
Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay |
|
<L1> ingredient
id |
ts |
value |
238 |
2017-11-07 04:30:59 |
1 1/4 teaspoons ground mace |
|
239 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
12 |
2017-11-07 04:30:59 |
Doughnut Cake with Matcha Glaze |
This Doughnut Cake with Matcha Glaze from Melissa Ben-Ishay is a rich but tender confection, with plenty of butter and vanilla, plus fragrant mace (the lacy outer covering of the nutmeg seed). Topped with a creamy matcha green tea glaze with a little tang from lemon juice, it makes a perfect nibble with a pot of tea. You can make this recipe in whatever pans you prefer (donut pans, cupcake pans, two 8-inch round pans), so no specific bake time is given, but if you start checking at 25 minutes, you’ll look for the cake to feel springy under your fingertip; when it does, it’s done. For more delicious desserts from Melissa, try her Vanilla Cupcakes with Peanut Butter and Jelly recipe and her Chocolate Chip Pancake Ice Cream Sandwiches recipe. And for more green tea goodies, get our Matcha Hong Kong Egg Waffles recipe, and our Raspberry Matcha Muffins recipe. |
Total: 1 hr |
Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay |
|
<L1> ingredient
id |
ts |
value |
239 |
2017-11-07 04:30:59 |
1/4 teaspoon fine sea salt |
|
240 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
12 |
2017-11-07 04:30:59 |
Doughnut Cake with Matcha Glaze |
This Doughnut Cake with Matcha Glaze from Melissa Ben-Ishay is a rich but tender confection, with plenty of butter and vanilla, plus fragrant mace (the lacy outer covering of the nutmeg seed). Topped with a creamy matcha green tea glaze with a little tang from lemon juice, it makes a perfect nibble with a pot of tea. You can make this recipe in whatever pans you prefer (donut pans, cupcake pans, two 8-inch round pans), so no specific bake time is given, but if you start checking at 25 minutes, you’ll look for the cake to feel springy under your fingertip; when it does, it’s done. For more delicious desserts from Melissa, try her Vanilla Cupcakes with Peanut Butter and Jelly recipe and her Chocolate Chip Pancake Ice Cream Sandwiches recipe. And for more green tea goodies, get our Matcha Hong Kong Egg Waffles recipe, and our Raspberry Matcha Muffins recipe. |
Total: 1 hr |
Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay |
|
<L1> ingredient
id |
ts |
value |
240 |
2017-11-07 04:30:59 |
1 3/4 cups whole milk |
|
241 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
12 |
2017-11-07 04:30:59 |
Doughnut Cake with Matcha Glaze |
This Doughnut Cake with Matcha Glaze from Melissa Ben-Ishay is a rich but tender confection, with plenty of butter and vanilla, plus fragrant mace (the lacy outer covering of the nutmeg seed). Topped with a creamy matcha green tea glaze with a little tang from lemon juice, it makes a perfect nibble with a pot of tea. You can make this recipe in whatever pans you prefer (donut pans, cupcake pans, two 8-inch round pans), so no specific bake time is given, but if you start checking at 25 minutes, you’ll look for the cake to feel springy under your fingertip; when it does, it’s done. For more delicious desserts from Melissa, try her Vanilla Cupcakes with Peanut Butter and Jelly recipe and her Chocolate Chip Pancake Ice Cream Sandwiches recipe. And for more green tea goodies, get our Matcha Hong Kong Egg Waffles recipe, and our Raspberry Matcha Muffins recipe. |
Total: 1 hr |
Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay |
|
<L1> ingredient
id |
ts |
value |
241 |
2017-11-07 04:30:59 |
2 cups confectioners’ sugar |
|
242 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
12 |
2017-11-07 04:30:59 |
Doughnut Cake with Matcha Glaze |
This Doughnut Cake with Matcha Glaze from Melissa Ben-Ishay is a rich but tender confection, with plenty of butter and vanilla, plus fragrant mace (the lacy outer covering of the nutmeg seed). Topped with a creamy matcha green tea glaze with a little tang from lemon juice, it makes a perfect nibble with a pot of tea. You can make this recipe in whatever pans you prefer (donut pans, cupcake pans, two 8-inch round pans), so no specific bake time is given, but if you start checking at 25 minutes, you’ll look for the cake to feel springy under your fingertip; when it does, it’s done. For more delicious desserts from Melissa, try her Vanilla Cupcakes with Peanut Butter and Jelly recipe and her Chocolate Chip Pancake Ice Cream Sandwiches recipe. And for more green tea goodies, get our Matcha Hong Kong Egg Waffles recipe, and our Raspberry Matcha Muffins recipe. |
Total: 1 hr |
Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay |
|
<L1> ingredient
id |
ts |
value |
242 |
2017-11-07 04:30:59 |
1/4 cup whole milk, at room temperature, plus more as needed |
|
243 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
12 |
2017-11-07 04:30:59 |
Doughnut Cake with Matcha Glaze |
This Doughnut Cake with Matcha Glaze from Melissa Ben-Ishay is a rich but tender confection, with plenty of butter and vanilla, plus fragrant mace (the lacy outer covering of the nutmeg seed). Topped with a creamy matcha green tea glaze with a little tang from lemon juice, it makes a perfect nibble with a pot of tea. You can make this recipe in whatever pans you prefer (donut pans, cupcake pans, two 8-inch round pans), so no specific bake time is given, but if you start checking at 25 minutes, you’ll look for the cake to feel springy under your fingertip; when it does, it’s done. For more delicious desserts from Melissa, try her Vanilla Cupcakes with Peanut Butter and Jelly recipe and her Chocolate Chip Pancake Ice Cream Sandwiches recipe. And for more green tea goodies, get our Matcha Hong Kong Egg Waffles recipe, and our Raspberry Matcha Muffins recipe. |
Total: 1 hr |
Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay |
|
<L1> ingredient
id |
ts |
value |
243 |
2017-11-07 04:30:59 |
2 teaspoons matcha green tea powder |
|
244 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
12 |
2017-11-07 04:30:59 |
Doughnut Cake with Matcha Glaze |
This Doughnut Cake with Matcha Glaze from Melissa Ben-Ishay is a rich but tender confection, with plenty of butter and vanilla, plus fragrant mace (the lacy outer covering of the nutmeg seed). Topped with a creamy matcha green tea glaze with a little tang from lemon juice, it makes a perfect nibble with a pot of tea. You can make this recipe in whatever pans you prefer (donut pans, cupcake pans, two 8-inch round pans), so no specific bake time is given, but if you start checking at 25 minutes, you’ll look for the cake to feel springy under your fingertip; when it does, it’s done. For more delicious desserts from Melissa, try her Vanilla Cupcakes with Peanut Butter and Jelly recipe and her Chocolate Chip Pancake Ice Cream Sandwiches recipe. And for more green tea goodies, get our Matcha Hong Kong Egg Waffles recipe, and our Raspberry Matcha Muffins recipe. |
Total: 1 hr |
Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay |
|
<L1> ingredient
id |
ts |
value |
244 |
2017-11-07 04:30:59 |
1 teaspoon freshly squeezed lemon juice |
|
245 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
12 |
2017-11-07 04:30:59 |
Doughnut Cake with Matcha Glaze |
This Doughnut Cake with Matcha Glaze from Melissa Ben-Ishay is a rich but tender confection, with plenty of butter and vanilla, plus fragrant mace (the lacy outer covering of the nutmeg seed). Topped with a creamy matcha green tea glaze with a little tang from lemon juice, it makes a perfect nibble with a pot of tea. You can make this recipe in whatever pans you prefer (donut pans, cupcake pans, two 8-inch round pans), so no specific bake time is given, but if you start checking at 25 minutes, you’ll look for the cake to feel springy under your fingertip; when it does, it’s done. For more delicious desserts from Melissa, try her Vanilla Cupcakes with Peanut Butter and Jelly recipe and her Chocolate Chip Pancake Ice Cream Sandwiches recipe. And for more green tea goodies, get our Matcha Hong Kong Egg Waffles recipe, and our Raspberry Matcha Muffins recipe. |
Total: 1 hr |
Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay |
|
<L1> ingredient
id |
ts |
value |
245 |
2017-11-07 04:30:59 |
1/2 teaspoon pure vanilla extract |
|
246 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
13 |
2017-11-07 04:31:08 |
Vanilla Cupcakes with Peanut Butter and Jelly |
These Vanilla Cupcakes with Peanut Butter and Jelly from Melissa Ben-Ishay transform classic PB&J into a portable dessert. The sweet vanilla cake is filled with grape jelly (but you can certainly use your favorite flavor; just be sure to buy a high-quality brand). The frosting is simply smooth, creamy peanut butter piped on top—so again, be sure to buy a great-tasting brand, preferably natural, but not too runny at room temperature. Check out Melissa’s Chocolate Chip Pancake Ice Cream Sandwiches recipe and her Doughnut Cake with Matcha Glaze recipe too. For more PB&J desserts, get our Peanut Butter and Jelly Fritters recipe, and our Peanut Butter and Jelly Bars recipe. |
Total: 1 hr, plus cooling time |
Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay |
|
<L1> ingredient
id |
ts |
value |
232 |
2017-11-07 04:30:59 |
1/2 pound (2 sticks) unsalted butter, plus more for greasing the pan |
|
247 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
13 |
2017-11-07 04:31:08 |
Vanilla Cupcakes with Peanut Butter and Jelly |
These Vanilla Cupcakes with Peanut Butter and Jelly from Melissa Ben-Ishay transform classic PB&J into a portable dessert. The sweet vanilla cake is filled with grape jelly (but you can certainly use your favorite flavor; just be sure to buy a high-quality brand). The frosting is simply smooth, creamy peanut butter piped on top—so again, be sure to buy a great-tasting brand, preferably natural, but not too runny at room temperature. Check out Melissa’s Chocolate Chip Pancake Ice Cream Sandwiches recipe and her Doughnut Cake with Matcha Glaze recipe too. For more PB&J desserts, get our Peanut Butter and Jelly Fritters recipe, and our Peanut Butter and Jelly Bars recipe. |
Total: 1 hr, plus cooling time |
Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay |
|
<L1> ingredient
id |
ts |
value |
233 |
2017-11-07 04:30:59 |
2 cups sugar |
|
248 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
13 |
2017-11-07 04:31:08 |
Vanilla Cupcakes with Peanut Butter and Jelly |
These Vanilla Cupcakes with Peanut Butter and Jelly from Melissa Ben-Ishay transform classic PB&J into a portable dessert. The sweet vanilla cake is filled with grape jelly (but you can certainly use your favorite flavor; just be sure to buy a high-quality brand). The frosting is simply smooth, creamy peanut butter piped on top—so again, be sure to buy a great-tasting brand, preferably natural, but not too runny at room temperature. Check out Melissa’s Chocolate Chip Pancake Ice Cream Sandwiches recipe and her Doughnut Cake with Matcha Glaze recipe too. For more PB&J desserts, get our Peanut Butter and Jelly Fritters recipe, and our Peanut Butter and Jelly Bars recipe. |
Total: 1 hr, plus cooling time |
Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay |
|
<L1> ingredient
id |
ts |
value |
234 |
2017-11-07 04:30:59 |
2 teaspoons pure vanilla extract |
|
249 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
13 |
2017-11-07 04:31:08 |
Vanilla Cupcakes with Peanut Butter and Jelly |
These Vanilla Cupcakes with Peanut Butter and Jelly from Melissa Ben-Ishay transform classic PB&J into a portable dessert. The sweet vanilla cake is filled with grape jelly (but you can certainly use your favorite flavor; just be sure to buy a high-quality brand). The frosting is simply smooth, creamy peanut butter piped on top—so again, be sure to buy a great-tasting brand, preferably natural, but not too runny at room temperature. Check out Melissa’s Chocolate Chip Pancake Ice Cream Sandwiches recipe and her Doughnut Cake with Matcha Glaze recipe too. For more PB&J desserts, get our Peanut Butter and Jelly Fritters recipe, and our Peanut Butter and Jelly Bars recipe. |
Total: 1 hr, plus cooling time |
Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay |
|
<L1> ingredient
id |
ts |
value |
235 |
2017-11-07 04:30:59 |
4 large eggs |
|
250 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
13 |
2017-11-07 04:31:08 |
Vanilla Cupcakes with Peanut Butter and Jelly |
These Vanilla Cupcakes with Peanut Butter and Jelly from Melissa Ben-Ishay transform classic PB&J into a portable dessert. The sweet vanilla cake is filled with grape jelly (but you can certainly use your favorite flavor; just be sure to buy a high-quality brand). The frosting is simply smooth, creamy peanut butter piped on top—so again, be sure to buy a great-tasting brand, preferably natural, but not too runny at room temperature. Check out Melissa’s Chocolate Chip Pancake Ice Cream Sandwiches recipe and her Doughnut Cake with Matcha Glaze recipe too. For more PB&J desserts, get our Peanut Butter and Jelly Fritters recipe, and our Peanut Butter and Jelly Bars recipe. |
Total: 1 hr, plus cooling time |
Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay |
|
<L1> ingredient
id |
ts |
value |
236 |
2017-11-07 04:30:59 |
3 cups all-purpose flour |
|
251 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
13 |
2017-11-07 04:31:08 |
Vanilla Cupcakes with Peanut Butter and Jelly |
These Vanilla Cupcakes with Peanut Butter and Jelly from Melissa Ben-Ishay transform classic PB&J into a portable dessert. The sweet vanilla cake is filled with grape jelly (but you can certainly use your favorite flavor; just be sure to buy a high-quality brand). The frosting is simply smooth, creamy peanut butter piped on top—so again, be sure to buy a great-tasting brand, preferably natural, but not too runny at room temperature. Check out Melissa’s Chocolate Chip Pancake Ice Cream Sandwiches recipe and her Doughnut Cake with Matcha Glaze recipe too. For more PB&J desserts, get our Peanut Butter and Jelly Fritters recipe, and our Peanut Butter and Jelly Bars recipe. |
Total: 1 hr, plus cooling time |
Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay |
|
<L1> ingredient
id |
ts |
value |
237 |
2017-11-07 04:30:59 |
2 teaspoons baking powder |
|
252 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
13 |
2017-11-07 04:31:08 |
Vanilla Cupcakes with Peanut Butter and Jelly |
These Vanilla Cupcakes with Peanut Butter and Jelly from Melissa Ben-Ishay transform classic PB&J into a portable dessert. The sweet vanilla cake is filled with grape jelly (but you can certainly use your favorite flavor; just be sure to buy a high-quality brand). The frosting is simply smooth, creamy peanut butter piped on top—so again, be sure to buy a great-tasting brand, preferably natural, but not too runny at room temperature. Check out Melissa’s Chocolate Chip Pancake Ice Cream Sandwiches recipe and her Doughnut Cake with Matcha Glaze recipe too. For more PB&J desserts, get our Peanut Butter and Jelly Fritters recipe, and our Peanut Butter and Jelly Bars recipe. |
Total: 1 hr, plus cooling time |
Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay |
|
<L1> ingredient
id |
ts |
value |
252 |
2017-11-07 04:31:08 |
1/4 teaspoon sea salt |
|
253 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
13 |
2017-11-07 04:31:08 |
Vanilla Cupcakes with Peanut Butter and Jelly |
These Vanilla Cupcakes with Peanut Butter and Jelly from Melissa Ben-Ishay transform classic PB&J into a portable dessert. The sweet vanilla cake is filled with grape jelly (but you can certainly use your favorite flavor; just be sure to buy a high-quality brand). The frosting is simply smooth, creamy peanut butter piped on top—so again, be sure to buy a great-tasting brand, preferably natural, but not too runny at room temperature. Check out Melissa’s Chocolate Chip Pancake Ice Cream Sandwiches recipe and her Doughnut Cake with Matcha Glaze recipe too. For more PB&J desserts, get our Peanut Butter and Jelly Fritters recipe, and our Peanut Butter and Jelly Bars recipe. |
Total: 1 hr, plus cooling time |
Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay |
|
<L1> ingredient
id |
ts |
value |
253 |
2017-11-07 04:31:08 |
1 3/4 cups whole milk (or buttermilk; let the cup overflow a bit) |
|
254 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
13 |
2017-11-07 04:31:08 |
Vanilla Cupcakes with Peanut Butter and Jelly |
These Vanilla Cupcakes with Peanut Butter and Jelly from Melissa Ben-Ishay transform classic PB&J into a portable dessert. The sweet vanilla cake is filled with grape jelly (but you can certainly use your favorite flavor; just be sure to buy a high-quality brand). The frosting is simply smooth, creamy peanut butter piped on top—so again, be sure to buy a great-tasting brand, preferably natural, but not too runny at room temperature. Check out Melissa’s Chocolate Chip Pancake Ice Cream Sandwiches recipe and her Doughnut Cake with Matcha Glaze recipe too. For more PB&J desserts, get our Peanut Butter and Jelly Fritters recipe, and our Peanut Butter and Jelly Bars recipe. |
Total: 1 hr, plus cooling time |
Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay |
|
<L1> ingredient
id |
ts |
value |
254 |
2017-11-07 04:31:08 |
1 1/2 cups store-bought grape jelly |
|
255 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
13 |
2017-11-07 04:31:08 |
Vanilla Cupcakes with Peanut Butter and Jelly |
These Vanilla Cupcakes with Peanut Butter and Jelly from Melissa Ben-Ishay transform classic PB&J into a portable dessert. The sweet vanilla cake is filled with grape jelly (but you can certainly use your favorite flavor; just be sure to buy a high-quality brand). The frosting is simply smooth, creamy peanut butter piped on top—so again, be sure to buy a great-tasting brand, preferably natural, but not too runny at room temperature. Check out Melissa’s Chocolate Chip Pancake Ice Cream Sandwiches recipe and her Doughnut Cake with Matcha Glaze recipe too. For more PB&J desserts, get our Peanut Butter and Jelly Fritters recipe, and our Peanut Butter and Jelly Bars recipe. |
Total: 1 hr, plus cooling time |
Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay |
|
<L1> ingredient
id |
ts |
value |
255 |
2017-11-07 04:31:08 |
1 16-ounce jar smooth peanut butter, preferably natural, at room temperature |
|
256 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
14 |
2017-11-07 04:31:14 |
Chocolate Chip Pancake Ice Cream Sandwiches |
You’ve had chocolate chip cookie ice cream sandwiches before, so you have some idea of how delicious these will be. But Melissa Ben-Ishay’s inventive ice cream sandwiches use thick, soft rounds of chocolate chip pancake cake instead of cookies, which take these to another (ingenious) level. The fluffy, sweet cake tastes like a cross between a classic vanilla cake and beloved breakfast pancakes, with a touch of maple syrup mixed in to bridge the gap. Chocolate or vanilla ice cream tastes great, but try sandwiching other flavors too, and decorate with whatever you fancy. You could try making the pancake cake with blueberries or bananas instead of (or in addition to) chocolate chips as well. As the author points out, these are great for a party—you could set up a buffet with different ice cream flavors and toppings and let everyone make their own. You could also make this cake in a waffle iron for actual waffles with ice cream. See a couple more deliciously whimsical desserts from Melissa: her Doughnut Cake with Matcha Glaze recipe and her Vanilla Cupcakes with Peanut Butter and Jelly recipe. Can’t get enough ice cream sandwiches? Try our Snickerdoodle Ice Cream Sandwiches recipe, and our Chocolate Stout Ice Cream Sandwiches recipe too. |
Total: 45 min, plus cooling time, then 10 min to assemble |
Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay |
|
<L1> ingredient
id |
ts |
value |
256 |
2017-11-07 04:31:14 |
8 tablespoons (1 stick) unsalted butter, plus more for greasing the pan |
|
257 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
14 |
2017-11-07 04:31:14 |
Chocolate Chip Pancake Ice Cream Sandwiches |
You’ve had chocolate chip cookie ice cream sandwiches before, so you have some idea of how delicious these will be. But Melissa Ben-Ishay’s inventive ice cream sandwiches use thick, soft rounds of chocolate chip pancake cake instead of cookies, which take these to another (ingenious) level. The fluffy, sweet cake tastes like a cross between a classic vanilla cake and beloved breakfast pancakes, with a touch of maple syrup mixed in to bridge the gap. Chocolate or vanilla ice cream tastes great, but try sandwiching other flavors too, and decorate with whatever you fancy. You could try making the pancake cake with blueberries or bananas instead of (or in addition to) chocolate chips as well. As the author points out, these are great for a party—you could set up a buffet with different ice cream flavors and toppings and let everyone make their own. You could also make this cake in a waffle iron for actual waffles with ice cream. See a couple more deliciously whimsical desserts from Melissa: her Doughnut Cake with Matcha Glaze recipe and her Vanilla Cupcakes with Peanut Butter and Jelly recipe. Can’t get enough ice cream sandwiches? Try our Snickerdoodle Ice Cream Sandwiches recipe, and our Chocolate Stout Ice Cream Sandwiches recipe too. |
Total: 45 min, plus cooling time, then 10 min to assemble |
Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay |
|
<L1> ingredient
id |
ts |
value |
257 |
2017-11-07 04:31:14 |
1 cup sugar |
|
258 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
14 |
2017-11-07 04:31:14 |
Chocolate Chip Pancake Ice Cream Sandwiches |
You’ve had chocolate chip cookie ice cream sandwiches before, so you have some idea of how delicious these will be. But Melissa Ben-Ishay’s inventive ice cream sandwiches use thick, soft rounds of chocolate chip pancake cake instead of cookies, which take these to another (ingenious) level. The fluffy, sweet cake tastes like a cross between a classic vanilla cake and beloved breakfast pancakes, with a touch of maple syrup mixed in to bridge the gap. Chocolate or vanilla ice cream tastes great, but try sandwiching other flavors too, and decorate with whatever you fancy. You could try making the pancake cake with blueberries or bananas instead of (or in addition to) chocolate chips as well. As the author points out, these are great for a party—you could set up a buffet with different ice cream flavors and toppings and let everyone make their own. You could also make this cake in a waffle iron for actual waffles with ice cream. See a couple more deliciously whimsical desserts from Melissa: her Doughnut Cake with Matcha Glaze recipe and her Vanilla Cupcakes with Peanut Butter and Jelly recipe. Can’t get enough ice cream sandwiches? Try our Snickerdoodle Ice Cream Sandwiches recipe, and our Chocolate Stout Ice Cream Sandwiches recipe too. |
Total: 45 min, plus cooling time, then 10 min to assemble |
Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay |
|
<L1> ingredient
id |
ts |
value |
258 |
2017-11-07 04:31:14 |
1 teaspoon pure vanilla extract |
|
259 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
14 |
2017-11-07 04:31:14 |
Chocolate Chip Pancake Ice Cream Sandwiches |
You’ve had chocolate chip cookie ice cream sandwiches before, so you have some idea of how delicious these will be. But Melissa Ben-Ishay’s inventive ice cream sandwiches use thick, soft rounds of chocolate chip pancake cake instead of cookies, which take these to another (ingenious) level. The fluffy, sweet cake tastes like a cross between a classic vanilla cake and beloved breakfast pancakes, with a touch of maple syrup mixed in to bridge the gap. Chocolate or vanilla ice cream tastes great, but try sandwiching other flavors too, and decorate with whatever you fancy. You could try making the pancake cake with blueberries or bananas instead of (or in addition to) chocolate chips as well. As the author points out, these are great for a party—you could set up a buffet with different ice cream flavors and toppings and let everyone make their own. You could also make this cake in a waffle iron for actual waffles with ice cream. See a couple more deliciously whimsical desserts from Melissa: her Doughnut Cake with Matcha Glaze recipe and her Vanilla Cupcakes with Peanut Butter and Jelly recipe. Can’t get enough ice cream sandwiches? Try our Snickerdoodle Ice Cream Sandwiches recipe, and our Chocolate Stout Ice Cream Sandwiches recipe too. |
Total: 45 min, plus cooling time, then 10 min to assemble |
Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay |
|
<L1> ingredient
id |
ts |
value |
259 |
2017-11-07 04:31:14 |
2 large eggs |
|
260 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
14 |
2017-11-07 04:31:14 |
Chocolate Chip Pancake Ice Cream Sandwiches |
You’ve had chocolate chip cookie ice cream sandwiches before, so you have some idea of how delicious these will be. But Melissa Ben-Ishay’s inventive ice cream sandwiches use thick, soft rounds of chocolate chip pancake cake instead of cookies, which take these to another (ingenious) level. The fluffy, sweet cake tastes like a cross between a classic vanilla cake and beloved breakfast pancakes, with a touch of maple syrup mixed in to bridge the gap. Chocolate or vanilla ice cream tastes great, but try sandwiching other flavors too, and decorate with whatever you fancy. You could try making the pancake cake with blueberries or bananas instead of (or in addition to) chocolate chips as well. As the author points out, these are great for a party—you could set up a buffet with different ice cream flavors and toppings and let everyone make their own. You could also make this cake in a waffle iron for actual waffles with ice cream. See a couple more deliciously whimsical desserts from Melissa: her Doughnut Cake with Matcha Glaze recipe and her Vanilla Cupcakes with Peanut Butter and Jelly recipe. Can’t get enough ice cream sandwiches? Try our Snickerdoodle Ice Cream Sandwiches recipe, and our Chocolate Stout Ice Cream Sandwiches recipe too. |
Total: 45 min, plus cooling time, then 10 min to assemble |
Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay |
|
<L1> ingredient
id |
ts |
value |
260 |
2017-11-07 04:31:14 |
1 1/2 cups all-purpose flour |
|
261 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
14 |
2017-11-07 04:31:14 |
Chocolate Chip Pancake Ice Cream Sandwiches |
You’ve had chocolate chip cookie ice cream sandwiches before, so you have some idea of how delicious these will be. But Melissa Ben-Ishay’s inventive ice cream sandwiches use thick, soft rounds of chocolate chip pancake cake instead of cookies, which take these to another (ingenious) level. The fluffy, sweet cake tastes like a cross between a classic vanilla cake and beloved breakfast pancakes, with a touch of maple syrup mixed in to bridge the gap. Chocolate or vanilla ice cream tastes great, but try sandwiching other flavors too, and decorate with whatever you fancy. You could try making the pancake cake with blueberries or bananas instead of (or in addition to) chocolate chips as well. As the author points out, these are great for a party—you could set up a buffet with different ice cream flavors and toppings and let everyone make their own. You could also make this cake in a waffle iron for actual waffles with ice cream. See a couple more deliciously whimsical desserts from Melissa: her Doughnut Cake with Matcha Glaze recipe and her Vanilla Cupcakes with Peanut Butter and Jelly recipe. Can’t get enough ice cream sandwiches? Try our Snickerdoodle Ice Cream Sandwiches recipe, and our Chocolate Stout Ice Cream Sandwiches recipe too. |
Total: 45 min, plus cooling time, then 10 min to assemble |
Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay |
|
<L1> ingredient
id |
ts |
value |
261 |
2017-11-07 04:31:14 |
1 teaspoon baking powder |
|
262 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
14 |
2017-11-07 04:31:14 |
Chocolate Chip Pancake Ice Cream Sandwiches |
You’ve had chocolate chip cookie ice cream sandwiches before, so you have some idea of how delicious these will be. But Melissa Ben-Ishay’s inventive ice cream sandwiches use thick, soft rounds of chocolate chip pancake cake instead of cookies, which take these to another (ingenious) level. The fluffy, sweet cake tastes like a cross between a classic vanilla cake and beloved breakfast pancakes, with a touch of maple syrup mixed in to bridge the gap. Chocolate or vanilla ice cream tastes great, but try sandwiching other flavors too, and decorate with whatever you fancy. You could try making the pancake cake with blueberries or bananas instead of (or in addition to) chocolate chips as well. As the author points out, these are great for a party—you could set up a buffet with different ice cream flavors and toppings and let everyone make their own. You could also make this cake in a waffle iron for actual waffles with ice cream. See a couple more deliciously whimsical desserts from Melissa: her Doughnut Cake with Matcha Glaze recipe and her Vanilla Cupcakes with Peanut Butter and Jelly recipe. Can’t get enough ice cream sandwiches? Try our Snickerdoodle Ice Cream Sandwiches recipe, and our Chocolate Stout Ice Cream Sandwiches recipe too. |
Total: 45 min, plus cooling time, then 10 min to assemble |
Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay |
|
<L1> ingredient
id |
ts |
value |
262 |
2017-11-07 04:31:14 |
pinch of fine sea salt |
|
263 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
14 |
2017-11-07 04:31:14 |
Chocolate Chip Pancake Ice Cream Sandwiches |
You’ve had chocolate chip cookie ice cream sandwiches before, so you have some idea of how delicious these will be. But Melissa Ben-Ishay’s inventive ice cream sandwiches use thick, soft rounds of chocolate chip pancake cake instead of cookies, which take these to another (ingenious) level. The fluffy, sweet cake tastes like a cross between a classic vanilla cake and beloved breakfast pancakes, with a touch of maple syrup mixed in to bridge the gap. Chocolate or vanilla ice cream tastes great, but try sandwiching other flavors too, and decorate with whatever you fancy. You could try making the pancake cake with blueberries or bananas instead of (or in addition to) chocolate chips as well. As the author points out, these are great for a party—you could set up a buffet with different ice cream flavors and toppings and let everyone make their own. You could also make this cake in a waffle iron for actual waffles with ice cream. See a couple more deliciously whimsical desserts from Melissa: her Doughnut Cake with Matcha Glaze recipe and her Vanilla Cupcakes with Peanut Butter and Jelly recipe. Can’t get enough ice cream sandwiches? Try our Snickerdoodle Ice Cream Sandwiches recipe, and our Chocolate Stout Ice Cream Sandwiches recipe too. |
Total: 45 min, plus cooling time, then 10 min to assemble |
Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay |
|
<L1> ingredient
id |
ts |
value |
263 |
2017-11-07 04:31:14 |
3/4 cup whole milk (or buttermilk) |
|
264 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
14 |
2017-11-07 04:31:14 |
Chocolate Chip Pancake Ice Cream Sandwiches |
You’ve had chocolate chip cookie ice cream sandwiches before, so you have some idea of how delicious these will be. But Melissa Ben-Ishay’s inventive ice cream sandwiches use thick, soft rounds of chocolate chip pancake cake instead of cookies, which take these to another (ingenious) level. The fluffy, sweet cake tastes like a cross between a classic vanilla cake and beloved breakfast pancakes, with a touch of maple syrup mixed in to bridge the gap. Chocolate or vanilla ice cream tastes great, but try sandwiching other flavors too, and decorate with whatever you fancy. You could try making the pancake cake with blueberries or bananas instead of (or in addition to) chocolate chips as well. As the author points out, these are great for a party—you could set up a buffet with different ice cream flavors and toppings and let everyone make their own. You could also make this cake in a waffle iron for actual waffles with ice cream. See a couple more deliciously whimsical desserts from Melissa: her Doughnut Cake with Matcha Glaze recipe and her Vanilla Cupcakes with Peanut Butter and Jelly recipe. Can’t get enough ice cream sandwiches? Try our Snickerdoodle Ice Cream Sandwiches recipe, and our Chocolate Stout Ice Cream Sandwiches recipe too. |
Total: 45 min, plus cooling time, then 10 min to assemble |
Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay |
|
<L1> ingredient
id |
ts |
value |
264 |
2017-11-07 04:31:14 |
3 tablespoons maple syrup (optional) |
|
265 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
14 |
2017-11-07 04:31:14 |
Chocolate Chip Pancake Ice Cream Sandwiches |
You’ve had chocolate chip cookie ice cream sandwiches before, so you have some idea of how delicious these will be. But Melissa Ben-Ishay’s inventive ice cream sandwiches use thick, soft rounds of chocolate chip pancake cake instead of cookies, which take these to another (ingenious) level. The fluffy, sweet cake tastes like a cross between a classic vanilla cake and beloved breakfast pancakes, with a touch of maple syrup mixed in to bridge the gap. Chocolate or vanilla ice cream tastes great, but try sandwiching other flavors too, and decorate with whatever you fancy. You could try making the pancake cake with blueberries or bananas instead of (or in addition to) chocolate chips as well. As the author points out, these are great for a party—you could set up a buffet with different ice cream flavors and toppings and let everyone make their own. You could also make this cake in a waffle iron for actual waffles with ice cream. See a couple more deliciously whimsical desserts from Melissa: her Doughnut Cake with Matcha Glaze recipe and her Vanilla Cupcakes with Peanut Butter and Jelly recipe. Can’t get enough ice cream sandwiches? Try our Snickerdoodle Ice Cream Sandwiches recipe, and our Chocolate Stout Ice Cream Sandwiches recipe too. |
Total: 45 min, plus cooling time, then 10 min to assemble |
Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay |
|
<L1> ingredient
id |
ts |
value |
265 |
2017-11-07 04:31:14 |
2 boxes store-bought pancake mix (plus required ingredients) |
|
266 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
14 |
2017-11-07 04:31:14 |
Chocolate Chip Pancake Ice Cream Sandwiches |
You’ve had chocolate chip cookie ice cream sandwiches before, so you have some idea of how delicious these will be. But Melissa Ben-Ishay’s inventive ice cream sandwiches use thick, soft rounds of chocolate chip pancake cake instead of cookies, which take these to another (ingenious) level. The fluffy, sweet cake tastes like a cross between a classic vanilla cake and beloved breakfast pancakes, with a touch of maple syrup mixed in to bridge the gap. Chocolate or vanilla ice cream tastes great, but try sandwiching other flavors too, and decorate with whatever you fancy. You could try making the pancake cake with blueberries or bananas instead of (or in addition to) chocolate chips as well. As the author points out, these are great for a party—you could set up a buffet with different ice cream flavors and toppings and let everyone make their own. You could also make this cake in a waffle iron for actual waffles with ice cream. See a couple more deliciously whimsical desserts from Melissa: her Doughnut Cake with Matcha Glaze recipe and her Vanilla Cupcakes with Peanut Butter and Jelly recipe. Can’t get enough ice cream sandwiches? Try our Snickerdoodle Ice Cream Sandwiches recipe, and our Chocolate Stout Ice Cream Sandwiches recipe too. |
Total: 45 min, plus cooling time, then 10 min to assemble |
Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay |
|
<L1> ingredient
id |
ts |
value |
266 |
2017-11-07 04:31:14 |
semisweet or milk chocolate chips |
|
267 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
14 |
2017-11-07 04:31:14 |
Chocolate Chip Pancake Ice Cream Sandwiches |
You’ve had chocolate chip cookie ice cream sandwiches before, so you have some idea of how delicious these will be. But Melissa Ben-Ishay’s inventive ice cream sandwiches use thick, soft rounds of chocolate chip pancake cake instead of cookies, which take these to another (ingenious) level. The fluffy, sweet cake tastes like a cross between a classic vanilla cake and beloved breakfast pancakes, with a touch of maple syrup mixed in to bridge the gap. Chocolate or vanilla ice cream tastes great, but try sandwiching other flavors too, and decorate with whatever you fancy. You could try making the pancake cake with blueberries or bananas instead of (or in addition to) chocolate chips as well. As the author points out, these are great for a party—you could set up a buffet with different ice cream flavors and toppings and let everyone make their own. You could also make this cake in a waffle iron for actual waffles with ice cream. See a couple more deliciously whimsical desserts from Melissa: her Doughnut Cake with Matcha Glaze recipe and her Vanilla Cupcakes with Peanut Butter and Jelly recipe. Can’t get enough ice cream sandwiches? Try our Snickerdoodle Ice Cream Sandwiches recipe, and our Chocolate Stout Ice Cream Sandwiches recipe too. |
Total: 45 min, plus cooling time, then 10 min to assemble |
Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay |
|
<L1> ingredient
id |
ts |
value |
267 |
2017-11-07 04:31:14 |
1 recipe Pancake Cake |
|
268 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
14 |
2017-11-07 04:31:14 |
Chocolate Chip Pancake Ice Cream Sandwiches |
You’ve had chocolate chip cookie ice cream sandwiches before, so you have some idea of how delicious these will be. But Melissa Ben-Ishay’s inventive ice cream sandwiches use thick, soft rounds of chocolate chip pancake cake instead of cookies, which take these to another (ingenious) level. The fluffy, sweet cake tastes like a cross between a classic vanilla cake and beloved breakfast pancakes, with a touch of maple syrup mixed in to bridge the gap. Chocolate or vanilla ice cream tastes great, but try sandwiching other flavors too, and decorate with whatever you fancy. You could try making the pancake cake with blueberries or bananas instead of (or in addition to) chocolate chips as well. As the author points out, these are great for a party—you could set up a buffet with different ice cream flavors and toppings and let everyone make their own. You could also make this cake in a waffle iron for actual waffles with ice cream. See a couple more deliciously whimsical desserts from Melissa: her Doughnut Cake with Matcha Glaze recipe and her Vanilla Cupcakes with Peanut Butter and Jelly recipe. Can’t get enough ice cream sandwiches? Try our Snickerdoodle Ice Cream Sandwiches recipe, and our Chocolate Stout Ice Cream Sandwiches recipe too. |
Total: 45 min, plus cooling time, then 10 min to assemble |
Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay |
|
<L1> ingredient
id |
ts |
value |
268 |
2017-11-07 04:31:14 |
store-bought super-premium ice cream in chocolate, vanilla, or flavor of your choice |
|
269 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
14 |
2017-11-07 04:31:14 |
Chocolate Chip Pancake Ice Cream Sandwiches |
You’ve had chocolate chip cookie ice cream sandwiches before, so you have some idea of how delicious these will be. But Melissa Ben-Ishay’s inventive ice cream sandwiches use thick, soft rounds of chocolate chip pancake cake instead of cookies, which take these to another (ingenious) level. The fluffy, sweet cake tastes like a cross between a classic vanilla cake and beloved breakfast pancakes, with a touch of maple syrup mixed in to bridge the gap. Chocolate or vanilla ice cream tastes great, but try sandwiching other flavors too, and decorate with whatever you fancy. You could try making the pancake cake with blueberries or bananas instead of (or in addition to) chocolate chips as well. As the author points out, these are great for a party—you could set up a buffet with different ice cream flavors and toppings and let everyone make their own. You could also make this cake in a waffle iron for actual waffles with ice cream. See a couple more deliciously whimsical desserts from Melissa: her Doughnut Cake with Matcha Glaze recipe and her Vanilla Cupcakes with Peanut Butter and Jelly recipe. Can’t get enough ice cream sandwiches? Try our Snickerdoodle Ice Cream Sandwiches recipe, and our Chocolate Stout Ice Cream Sandwiches recipe too. |
Total: 45 min, plus cooling time, then 10 min to assemble |
Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay |
|
<L1> ingredient
id |
ts |
value |
269 |
2017-11-07 04:31:14 |
hot fudge, maple syrup, rainbow sprinkles, or whatever toppings you like |
|
272 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
15 |
2017-11-07 04:31:20 |
Red Velvet Crackle Cookies |
With their snowy coating of confectioner’s sugar and rich red velvet showing through the cracks, these red velvet crackle cookies are perfect for the holidays. The key to getting the stunning wintry effect is to coat the balls of dough in a lot of powdered sugar before gently flattening and baking them. The flavor of these tender brown sugar and butter heavy cookies is nice and chocolatey from Dutch processed cocoa and melted semisweet chocolate too. For two more beautiful holiday cookies, see Elisabet der Nederlanden’s Hot Chocolate Cookies with Aleppo Pepper recipe, and her Red and Green Icebox Pinwheel Cookies recipe. And for another colorful confection, try our Red Velvet Cake recipe. |
Total: 2 hr (including 1 hour to chill dough) |
Hoiday Cookies: Showstopping Recipes to Sweeten the Season by Elisabet der Nederlanden |
|
<L1> ingredient
id |
ts |
value |
237 |
2017-11-07 04:30:59 |
2 teaspoons baking powder |
|
271 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
15 |
2017-11-07 04:31:20 |
Red Velvet Crackle Cookies |
With their snowy coating of confectioner’s sugar and rich red velvet showing through the cracks, these red velvet crackle cookies are perfect for the holidays. The key to getting the stunning wintry effect is to coat the balls of dough in a lot of powdered sugar before gently flattening and baking them. The flavor of these tender brown sugar and butter heavy cookies is nice and chocolatey from Dutch processed cocoa and melted semisweet chocolate too. For two more beautiful holiday cookies, see Elisabet der Nederlanden’s Hot Chocolate Cookies with Aleppo Pepper recipe, and her Red and Green Icebox Pinwheel Cookies recipe. And for another colorful confection, try our Red Velvet Cake recipe. |
Total: 2 hr (including 1 hour to chill dough) |
Hoiday Cookies: Showstopping Recipes to Sweeten the Season by Elisabet der Nederlanden |
|
<L1> ingredient
id |
ts |
value |
260 |
2017-11-07 04:31:14 |
1 1/2 cups all-purpose flour |
|
270 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
15 |
2017-11-07 04:31:20 |
Red Velvet Crackle Cookies |
With their snowy coating of confectioner’s sugar and rich red velvet showing through the cracks, these red velvet crackle cookies are perfect for the holidays. The key to getting the stunning wintry effect is to coat the balls of dough in a lot of powdered sugar before gently flattening and baking them. The flavor of these tender brown sugar and butter heavy cookies is nice and chocolatey from Dutch processed cocoa and melted semisweet chocolate too. For two more beautiful holiday cookies, see Elisabet der Nederlanden’s Hot Chocolate Cookies with Aleppo Pepper recipe, and her Red and Green Icebox Pinwheel Cookies recipe. And for another colorful confection, try our Red Velvet Cake recipe. |
Total: 2 hr (including 1 hour to chill dough) |
Hoiday Cookies: Showstopping Recipes to Sweeten the Season by Elisabet der Nederlanden |
|
<L1> ingredient
id |
ts |
value |
270 |
2017-11-07 04:31:20 |
4 ounces semisweet chocolate, finely chopped |
|
273 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
15 |
2017-11-07 04:31:20 |
Red Velvet Crackle Cookies |
With their snowy coating of confectioner’s sugar and rich red velvet showing through the cracks, these red velvet crackle cookies are perfect for the holidays. The key to getting the stunning wintry effect is to coat the balls of dough in a lot of powdered sugar before gently flattening and baking them. The flavor of these tender brown sugar and butter heavy cookies is nice and chocolatey from Dutch processed cocoa and melted semisweet chocolate too. For two more beautiful holiday cookies, see Elisabet der Nederlanden’s Hot Chocolate Cookies with Aleppo Pepper recipe, and her Red and Green Icebox Pinwheel Cookies recipe. And for another colorful confection, try our Red Velvet Cake recipe. |
Total: 2 hr (including 1 hour to chill dough) |
Hoiday Cookies: Showstopping Recipes to Sweeten the Season by Elisabet der Nederlanden |
|
<L1> ingredient
id |
ts |
value |
273 |
2017-11-07 04:31:20 |
1/4 cup Dutch-process cocoa powder |
|
274 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
15 |
2017-11-07 04:31:20 |
Red Velvet Crackle Cookies |
With their snowy coating of confectioner’s sugar and rich red velvet showing through the cracks, these red velvet crackle cookies are perfect for the holidays. The key to getting the stunning wintry effect is to coat the balls of dough in a lot of powdered sugar before gently flattening and baking them. The flavor of these tender brown sugar and butter heavy cookies is nice and chocolatey from Dutch processed cocoa and melted semisweet chocolate too. For two more beautiful holiday cookies, see Elisabet der Nederlanden’s Hot Chocolate Cookies with Aleppo Pepper recipe, and her Red and Green Icebox Pinwheel Cookies recipe. And for another colorful confection, try our Red Velvet Cake recipe. |
Total: 2 hr (including 1 hour to chill dough) |
Hoiday Cookies: Showstopping Recipes to Sweeten the Season by Elisabet der Nederlanden |
|
<L1> ingredient
id |
ts |
value |
274 |
2017-11-07 04:31:20 |
1/2 teaspoon kosher salt |
|
275 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
15 |
2017-11-07 04:31:20 |
Red Velvet Crackle Cookies |
With their snowy coating of confectioner’s sugar and rich red velvet showing through the cracks, these red velvet crackle cookies are perfect for the holidays. The key to getting the stunning wintry effect is to coat the balls of dough in a lot of powdered sugar before gently flattening and baking them. The flavor of these tender brown sugar and butter heavy cookies is nice and chocolatey from Dutch processed cocoa and melted semisweet chocolate too. For two more beautiful holiday cookies, see Elisabet der Nederlanden’s Hot Chocolate Cookies with Aleppo Pepper recipe, and her Red and Green Icebox Pinwheel Cookies recipe. And for another colorful confection, try our Red Velvet Cake recipe. |
Total: 2 hr (including 1 hour to chill dough) |
Hoiday Cookies: Showstopping Recipes to Sweeten the Season by Elisabet der Nederlanden |
|
<L1> ingredient
id |
ts |
value |
275 |
2017-11-07 04:31:20 |
1/2 cup (4 ounces) unsalted butter, at room temperature |
|
276 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
15 |
2017-11-07 04:31:20 |
Red Velvet Crackle Cookies |
With their snowy coating of confectioner’s sugar and rich red velvet showing through the cracks, these red velvet crackle cookies are perfect for the holidays. The key to getting the stunning wintry effect is to coat the balls of dough in a lot of powdered sugar before gently flattening and baking them. The flavor of these tender brown sugar and butter heavy cookies is nice and chocolatey from Dutch processed cocoa and melted semisweet chocolate too. For two more beautiful holiday cookies, see Elisabet der Nederlanden’s Hot Chocolate Cookies with Aleppo Pepper recipe, and her Red and Green Icebox Pinwheel Cookies recipe. And for another colorful confection, try our Red Velvet Cake recipe. |
Total: 2 hr (including 1 hour to chill dough) |
Hoiday Cookies: Showstopping Recipes to Sweeten the Season by Elisabet der Nederlanden |
|
<L1> ingredient
id |
ts |
value |
276 |
2017-11-07 04:31:20 |
1 1/4 cups firmly packed golden brown sugar |
|
277 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
15 |
2017-11-07 04:31:20 |
Red Velvet Crackle Cookies |
With their snowy coating of confectioner’s sugar and rich red velvet showing through the cracks, these red velvet crackle cookies are perfect for the holidays. The key to getting the stunning wintry effect is to coat the balls of dough in a lot of powdered sugar before gently flattening and baking them. The flavor of these tender brown sugar and butter heavy cookies is nice and chocolatey from Dutch processed cocoa and melted semisweet chocolate too. For two more beautiful holiday cookies, see Elisabet der Nederlanden’s Hot Chocolate Cookies with Aleppo Pepper recipe, and her Red and Green Icebox Pinwheel Cookies recipe. And for another colorful confection, try our Red Velvet Cake recipe. |
Total: 2 hr (including 1 hour to chill dough) |
Hoiday Cookies: Showstopping Recipes to Sweeten the Season by Elisabet der Nederlanden |
|
<L1> ingredient
id |
ts |
value |
277 |
2017-11-07 04:31:20 |
1 teaspoon vanilla extract |
|
278 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
15 |
2017-11-07 04:31:20 |
Red Velvet Crackle Cookies |
With their snowy coating of confectioner’s sugar and rich red velvet showing through the cracks, these red velvet crackle cookies are perfect for the holidays. The key to getting the stunning wintry effect is to coat the balls of dough in a lot of powdered sugar before gently flattening and baking them. The flavor of these tender brown sugar and butter heavy cookies is nice and chocolatey from Dutch processed cocoa and melted semisweet chocolate too. For two more beautiful holiday cookies, see Elisabet der Nederlanden’s Hot Chocolate Cookies with Aleppo Pepper recipe, and her Red and Green Icebox Pinwheel Cookies recipe. And for another colorful confection, try our Red Velvet Cake recipe. |
Total: 2 hr (including 1 hour to chill dough) |
Hoiday Cookies: Showstopping Recipes to Sweeten the Season by Elisabet der Nederlanden |
|
<L1> ingredient
id |
ts |
value |
278 |
2017-11-07 04:31:20 |
2 eggs |
|
279 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
15 |
2017-11-07 04:31:20 |
Red Velvet Crackle Cookies |
With their snowy coating of confectioner’s sugar and rich red velvet showing through the cracks, these red velvet crackle cookies are perfect for the holidays. The key to getting the stunning wintry effect is to coat the balls of dough in a lot of powdered sugar before gently flattening and baking them. The flavor of these tender brown sugar and butter heavy cookies is nice and chocolatey from Dutch processed cocoa and melted semisweet chocolate too. For two more beautiful holiday cookies, see Elisabet der Nederlanden’s Hot Chocolate Cookies with Aleppo Pepper recipe, and her Red and Green Icebox Pinwheel Cookies recipe. And for another colorful confection, try our Red Velvet Cake recipe. |
Total: 2 hr (including 1 hour to chill dough) |
Hoiday Cookies: Showstopping Recipes to Sweeten the Season by Elisabet der Nederlanden |
|
<L1> ingredient
id |
ts |
value |
279 |
2017-11-07 04:31:20 |
1 tablespoon red gel food coloring |
|
280 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
15 |
2017-11-07 04:31:20 |
Red Velvet Crackle Cookies |
With their snowy coating of confectioner’s sugar and rich red velvet showing through the cracks, these red velvet crackle cookies are perfect for the holidays. The key to getting the stunning wintry effect is to coat the balls of dough in a lot of powdered sugar before gently flattening and baking them. The flavor of these tender brown sugar and butter heavy cookies is nice and chocolatey from Dutch processed cocoa and melted semisweet chocolate too. For two more beautiful holiday cookies, see Elisabet der Nederlanden’s Hot Chocolate Cookies with Aleppo Pepper recipe, and her Red and Green Icebox Pinwheel Cookies recipe. And for another colorful confection, try our Red Velvet Cake recipe. |
Total: 2 hr (including 1 hour to chill dough) |
Hoiday Cookies: Showstopping Recipes to Sweeten the Season by Elisabet der Nederlanden |
|
<L1> ingredient
id |
ts |
value |
280 |
2017-11-07 04:31:20 |
1/2 cup confectioners’ sugar |
|
284 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
16 |
2017-11-07 04:31:30 |
Hot Chocolate Cookies with Aleppo Pepper |
These cozy cookies are basically hot cocoa in edible form, with the addition of broiled marshmallows and a sprinkle of Aleppo pepper. The latter lends a fruity, fragrant, and slightly salty piquancy to the sweet toasted marshmallow and deep chocolate flavors. Naturally, these make perfect partners to actual cups of hot chocolate, and a fun addition to any holiday cookie tray, though they are best eaten as soon as they’re baked. You can store them for up to 2 days, but in that case, wait until just before serving before topping them with marshmallows, popping them under the broiler, and finishing them with the pepper. Scooping out the dough with a 1-tablespoon cookie-dough or ice-cream scoop not only ensures uniform cookies, but keeps your hands clean. You should also check out Elisbet der Nederlanden’s Red and Green Icebox Pinwheel Cookies recipe and Red Velvet Crackle Cookies recipe. Try pairing these hot chocolate cookies with our Tipsy Hazelnut Hot Chocolate recipe, or our Five-Spice Hot Chocolate recipe. |
Total: 1 hr |
Hoiday Cookies: Showstopping Recipes to Sweeten the Season by Elisabet der Nederlanden |
|
<L1> ingredient
id |
ts |
value |
163 |
2017-11-07 04:30:23 |
1 teaspoon kosher salt |
|
288 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
16 |
2017-11-07 04:31:30 |
Hot Chocolate Cookies with Aleppo Pepper |
These cozy cookies are basically hot cocoa in edible form, with the addition of broiled marshmallows and a sprinkle of Aleppo pepper. The latter lends a fruity, fragrant, and slightly salty piquancy to the sweet toasted marshmallow and deep chocolate flavors. Naturally, these make perfect partners to actual cups of hot chocolate, and a fun addition to any holiday cookie tray, though they are best eaten as soon as they’re baked. You can store them for up to 2 days, but in that case, wait until just before serving before topping them with marshmallows, popping them under the broiler, and finishing them with the pepper. Scooping out the dough with a 1-tablespoon cookie-dough or ice-cream scoop not only ensures uniform cookies, but keeps your hands clean. You should also check out Elisbet der Nederlanden’s Red and Green Icebox Pinwheel Cookies recipe and Red Velvet Crackle Cookies recipe. Try pairing these hot chocolate cookies with our Tipsy Hazelnut Hot Chocolate recipe, or our Five-Spice Hot Chocolate recipe. |
Total: 1 hr |
Hoiday Cookies: Showstopping Recipes to Sweeten the Season by Elisabet der Nederlanden |
|
<L1> ingredient
id |
ts |
value |
278 |
2017-11-07 04:31:20 |
2 eggs |
|
281 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
16 |
2017-11-07 04:31:30 |
Hot Chocolate Cookies with Aleppo Pepper |
These cozy cookies are basically hot cocoa in edible form, with the addition of broiled marshmallows and a sprinkle of Aleppo pepper. The latter lends a fruity, fragrant, and slightly salty piquancy to the sweet toasted marshmallow and deep chocolate flavors. Naturally, these make perfect partners to actual cups of hot chocolate, and a fun addition to any holiday cookie tray, though they are best eaten as soon as they’re baked. You can store them for up to 2 days, but in that case, wait until just before serving before topping them with marshmallows, popping them under the broiler, and finishing them with the pepper. Scooping out the dough with a 1-tablespoon cookie-dough or ice-cream scoop not only ensures uniform cookies, but keeps your hands clean. You should also check out Elisbet der Nederlanden’s Red and Green Icebox Pinwheel Cookies recipe and Red Velvet Crackle Cookies recipe. Try pairing these hot chocolate cookies with our Tipsy Hazelnut Hot Chocolate recipe, or our Five-Spice Hot Chocolate recipe. |
Total: 1 hr |
Hoiday Cookies: Showstopping Recipes to Sweeten the Season by Elisabet der Nederlanden |
|
<L1> ingredient
id |
ts |
value |
281 |
2017-11-07 04:31:30 |
1 3/4 cups all-purpose flour |
|
282 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
16 |
2017-11-07 04:31:30 |
Hot Chocolate Cookies with Aleppo Pepper |
These cozy cookies are basically hot cocoa in edible form, with the addition of broiled marshmallows and a sprinkle of Aleppo pepper. The latter lends a fruity, fragrant, and slightly salty piquancy to the sweet toasted marshmallow and deep chocolate flavors. Naturally, these make perfect partners to actual cups of hot chocolate, and a fun addition to any holiday cookie tray, though they are best eaten as soon as they’re baked. You can store them for up to 2 days, but in that case, wait until just before serving before topping them with marshmallows, popping them under the broiler, and finishing them with the pepper. Scooping out the dough with a 1-tablespoon cookie-dough or ice-cream scoop not only ensures uniform cookies, but keeps your hands clean. You should also check out Elisbet der Nederlanden’s Red and Green Icebox Pinwheel Cookies recipe and Red Velvet Crackle Cookies recipe. Try pairing these hot chocolate cookies with our Tipsy Hazelnut Hot Chocolate recipe, or our Five-Spice Hot Chocolate recipe. |
Total: 1 hr |
Hoiday Cookies: Showstopping Recipes to Sweeten the Season by Elisabet der Nederlanden |
|
<L1> ingredient
id |
ts |
value |
282 |
2017-11-07 04:31:30 |
2/3 cup natural cocoa powder |
|
283 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
16 |
2017-11-07 04:31:30 |
Hot Chocolate Cookies with Aleppo Pepper |
These cozy cookies are basically hot cocoa in edible form, with the addition of broiled marshmallows and a sprinkle of Aleppo pepper. The latter lends a fruity, fragrant, and slightly salty piquancy to the sweet toasted marshmallow and deep chocolate flavors. Naturally, these make perfect partners to actual cups of hot chocolate, and a fun addition to any holiday cookie tray, though they are best eaten as soon as they’re baked. You can store them for up to 2 days, but in that case, wait until just before serving before topping them with marshmallows, popping them under the broiler, and finishing them with the pepper. Scooping out the dough with a 1-tablespoon cookie-dough or ice-cream scoop not only ensures uniform cookies, but keeps your hands clean. You should also check out Elisbet der Nederlanden’s Red and Green Icebox Pinwheel Cookies recipe and Red Velvet Crackle Cookies recipe. Try pairing these hot chocolate cookies with our Tipsy Hazelnut Hot Chocolate recipe, or our Five-Spice Hot Chocolate recipe. |
Total: 1 hr |
Hoiday Cookies: Showstopping Recipes to Sweeten the Season by Elisabet der Nederlanden |
|
<L1> ingredient
id |
ts |
value |
283 |
2017-11-07 04:31:30 |
1 1/2 teaspoons baking soda |
|
285 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
16 |
2017-11-07 04:31:30 |
Hot Chocolate Cookies with Aleppo Pepper |
These cozy cookies are basically hot cocoa in edible form, with the addition of broiled marshmallows and a sprinkle of Aleppo pepper. The latter lends a fruity, fragrant, and slightly salty piquancy to the sweet toasted marshmallow and deep chocolate flavors. Naturally, these make perfect partners to actual cups of hot chocolate, and a fun addition to any holiday cookie tray, though they are best eaten as soon as they’re baked. You can store them for up to 2 days, but in that case, wait until just before serving before topping them with marshmallows, popping them under the broiler, and finishing them with the pepper. Scooping out the dough with a 1-tablespoon cookie-dough or ice-cream scoop not only ensures uniform cookies, but keeps your hands clean. You should also check out Elisbet der Nederlanden’s Red and Green Icebox Pinwheel Cookies recipe and Red Velvet Crackle Cookies recipe. Try pairing these hot chocolate cookies with our Tipsy Hazelnut Hot Chocolate recipe, or our Five-Spice Hot Chocolate recipe. |
Total: 1 hr |
Hoiday Cookies: Showstopping Recipes to Sweeten the Season by Elisabet der Nederlanden |
|
<L1> ingredient
id |
ts |
value |
285 |
2017-11-07 04:31:30 |
3/4 cup plus 2 tablespoons (7 ounces) unsalted butter, at room temperature |
|
286 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
16 |
2017-11-07 04:31:30 |
Hot Chocolate Cookies with Aleppo Pepper |
These cozy cookies are basically hot cocoa in edible form, with the addition of broiled marshmallows and a sprinkle of Aleppo pepper. The latter lends a fruity, fragrant, and slightly salty piquancy to the sweet toasted marshmallow and deep chocolate flavors. Naturally, these make perfect partners to actual cups of hot chocolate, and a fun addition to any holiday cookie tray, though they are best eaten as soon as they’re baked. You can store them for up to 2 days, but in that case, wait until just before serving before topping them with marshmallows, popping them under the broiler, and finishing them with the pepper. Scooping out the dough with a 1-tablespoon cookie-dough or ice-cream scoop not only ensures uniform cookies, but keeps your hands clean. You should also check out Elisbet der Nederlanden’s Red and Green Icebox Pinwheel Cookies recipe and Red Velvet Crackle Cookies recipe. Try pairing these hot chocolate cookies with our Tipsy Hazelnut Hot Chocolate recipe, or our Five-Spice Hot Chocolate recipe. |
Total: 1 hr |
Hoiday Cookies: Showstopping Recipes to Sweeten the Season by Elisabet der Nederlanden |
|
<L1> ingredient
id |
ts |
value |
286 |
2017-11-07 04:31:30 |
1 cup firmly packed golden brown sugar |
|
287 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
16 |
2017-11-07 04:31:30 |
Hot Chocolate Cookies with Aleppo Pepper |
These cozy cookies are basically hot cocoa in edible form, with the addition of broiled marshmallows and a sprinkle of Aleppo pepper. The latter lends a fruity, fragrant, and slightly salty piquancy to the sweet toasted marshmallow and deep chocolate flavors. Naturally, these make perfect partners to actual cups of hot chocolate, and a fun addition to any holiday cookie tray, though they are best eaten as soon as they’re baked. You can store them for up to 2 days, but in that case, wait until just before serving before topping them with marshmallows, popping them under the broiler, and finishing them with the pepper. Scooping out the dough with a 1-tablespoon cookie-dough or ice-cream scoop not only ensures uniform cookies, but keeps your hands clean. You should also check out Elisbet der Nederlanden’s Red and Green Icebox Pinwheel Cookies recipe and Red Velvet Crackle Cookies recipe. Try pairing these hot chocolate cookies with our Tipsy Hazelnut Hot Chocolate recipe, or our Five-Spice Hot Chocolate recipe. |
Total: 1 hr |
Hoiday Cookies: Showstopping Recipes to Sweeten the Season by Elisabet der Nederlanden |
|
<L1> ingredient
id |
ts |
value |
287 |
2017-11-07 04:31:30 |
3/4 cup granulated sugar |
|
289 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
16 |
2017-11-07 04:31:30 |
Hot Chocolate Cookies with Aleppo Pepper |
These cozy cookies are basically hot cocoa in edible form, with the addition of broiled marshmallows and a sprinkle of Aleppo pepper. The latter lends a fruity, fragrant, and slightly salty piquancy to the sweet toasted marshmallow and deep chocolate flavors. Naturally, these make perfect partners to actual cups of hot chocolate, and a fun addition to any holiday cookie tray, though they are best eaten as soon as they’re baked. You can store them for up to 2 days, but in that case, wait until just before serving before topping them with marshmallows, popping them under the broiler, and finishing them with the pepper. Scooping out the dough with a 1-tablespoon cookie-dough or ice-cream scoop not only ensures uniform cookies, but keeps your hands clean. You should also check out Elisbet der Nederlanden’s Red and Green Icebox Pinwheel Cookies recipe and Red Velvet Crackle Cookies recipe. Try pairing these hot chocolate cookies with our Tipsy Hazelnut Hot Chocolate recipe, or our Five-Spice Hot Chocolate recipe. |
Total: 1 hr |
Hoiday Cookies: Showstopping Recipes to Sweeten the Season by Elisabet der Nederlanden |
|
<L1> ingredient
id |
ts |
value |
289 |
2017-11-07 04:31:30 |
2 teaspoons vanilla extract |
|
290 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
16 |
2017-11-07 04:31:30 |
Hot Chocolate Cookies with Aleppo Pepper |
These cozy cookies are basically hot cocoa in edible form, with the addition of broiled marshmallows and a sprinkle of Aleppo pepper. The latter lends a fruity, fragrant, and slightly salty piquancy to the sweet toasted marshmallow and deep chocolate flavors. Naturally, these make perfect partners to actual cups of hot chocolate, and a fun addition to any holiday cookie tray, though they are best eaten as soon as they’re baked. You can store them for up to 2 days, but in that case, wait until just before serving before topping them with marshmallows, popping them under the broiler, and finishing them with the pepper. Scooping out the dough with a 1-tablespoon cookie-dough or ice-cream scoop not only ensures uniform cookies, but keeps your hands clean. You should also check out Elisbet der Nederlanden’s Red and Green Icebox Pinwheel Cookies recipe and Red Velvet Crackle Cookies recipe. Try pairing these hot chocolate cookies with our Tipsy Hazelnut Hot Chocolate recipe, or our Five-Spice Hot Chocolate recipe. |
Total: 1 hr |
Hoiday Cookies: Showstopping Recipes to Sweeten the Season by Elisabet der Nederlanden |
|
<L1> ingredient
id |
ts |
value |
290 |
2017-11-07 04:31:30 |
4 ounces bittersweet chocolate, finely chopped |
|
291 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
16 |
2017-11-07 04:31:30 |
Hot Chocolate Cookies with Aleppo Pepper |
These cozy cookies are basically hot cocoa in edible form, with the addition of broiled marshmallows and a sprinkle of Aleppo pepper. The latter lends a fruity, fragrant, and slightly salty piquancy to the sweet toasted marshmallow and deep chocolate flavors. Naturally, these make perfect partners to actual cups of hot chocolate, and a fun addition to any holiday cookie tray, though they are best eaten as soon as they’re baked. You can store them for up to 2 days, but in that case, wait until just before serving before topping them with marshmallows, popping them under the broiler, and finishing them with the pepper. Scooping out the dough with a 1-tablespoon cookie-dough or ice-cream scoop not only ensures uniform cookies, but keeps your hands clean. You should also check out Elisbet der Nederlanden’s Red and Green Icebox Pinwheel Cookies recipe and Red Velvet Crackle Cookies recipe. Try pairing these hot chocolate cookies with our Tipsy Hazelnut Hot Chocolate recipe, or our Five-Spice Hot Chocolate recipe. |
Total: 1 hr |
Hoiday Cookies: Showstopping Recipes to Sweeten the Season by Elisabet der Nederlanden |
|
<L1> ingredient
id |
ts |
value |
291 |
2017-11-07 04:31:30 |
40 standard-size marshmallows |
|
292 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
16 |
2017-11-07 04:31:30 |
Hot Chocolate Cookies with Aleppo Pepper |
These cozy cookies are basically hot cocoa in edible form, with the addition of broiled marshmallows and a sprinkle of Aleppo pepper. The latter lends a fruity, fragrant, and slightly salty piquancy to the sweet toasted marshmallow and deep chocolate flavors. Naturally, these make perfect partners to actual cups of hot chocolate, and a fun addition to any holiday cookie tray, though they are best eaten as soon as they’re baked. You can store them for up to 2 days, but in that case, wait until just before serving before topping them with marshmallows, popping them under the broiler, and finishing them with the pepper. Scooping out the dough with a 1-tablespoon cookie-dough or ice-cream scoop not only ensures uniform cookies, but keeps your hands clean. You should also check out Elisbet der Nederlanden’s Red and Green Icebox Pinwheel Cookies recipe and Red Velvet Crackle Cookies recipe. Try pairing these hot chocolate cookies with our Tipsy Hazelnut Hot Chocolate recipe, or our Five-Spice Hot Chocolate recipe. |
Total: 1 hr |
Hoiday Cookies: Showstopping Recipes to Sweeten the Season by Elisabet der Nederlanden |
|
<L1> ingredient
id |
ts |
value |
292 |
2017-11-07 04:31:30 |
crushed Aleppo pepper, for sprinkling |
|
293 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
17 |
2017-11-07 04:31:33 |
Red and Green Icebox Pinwheel Cookies |
These gorgeous icebox pinwheel cookies look like edible Christmas ornaments and would be a perfect choice for a holiday cookie platter, or giving as gifts, if you can bear to part with them. If at all possible, use a kitchen scale to measure out perfectly equal portions of the dough before coloring them. The intensity of your red and green dough will depend on how much food coloring you use and what kind. Here, Elisabet der Nederlanden used 1/8 teaspoon green gel food coloring and 1/4 teaspoon red gel food coloring to achieve vibrant results. She also has fantastic recipes for Red Velvet Crackle Cookies and Hot Chocolate Cookies with Aleppo Pepper. For more graphically appealing baked goods, try our Checkerboard Cookies recipe, and our Linzer Sablés recipe. |
|
Hoiday Cookies: Showstopping Recipes to Sweeten the Season by Elisabet der Nederlanden |
|
<L1> ingredient
id |
ts |
value |
236 |
2017-11-07 04:30:59 |
3 cups all-purpose flour |
|
294 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
17 |
2017-11-07 04:31:33 |
Red and Green Icebox Pinwheel Cookies |
These gorgeous icebox pinwheel cookies look like edible Christmas ornaments and would be a perfect choice for a holiday cookie platter, or giving as gifts, if you can bear to part with them. If at all possible, use a kitchen scale to measure out perfectly equal portions of the dough before coloring them. The intensity of your red and green dough will depend on how much food coloring you use and what kind. Here, Elisabet der Nederlanden used 1/8 teaspoon green gel food coloring and 1/4 teaspoon red gel food coloring to achieve vibrant results. She also has fantastic recipes for Red Velvet Crackle Cookies and Hot Chocolate Cookies with Aleppo Pepper. For more graphically appealing baked goods, try our Checkerboard Cookies recipe, and our Linzer Sablés recipe. |
|
Hoiday Cookies: Showstopping Recipes to Sweeten the Season by Elisabet der Nederlanden |
|
<L1> ingredient
id |
ts |
value |
261 |
2017-11-07 04:31:14 |
1 teaspoon baking powder |
|
295 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
17 |
2017-11-07 04:31:33 |
Red and Green Icebox Pinwheel Cookies |
These gorgeous icebox pinwheel cookies look like edible Christmas ornaments and would be a perfect choice for a holiday cookie platter, or giving as gifts, if you can bear to part with them. If at all possible, use a kitchen scale to measure out perfectly equal portions of the dough before coloring them. The intensity of your red and green dough will depend on how much food coloring you use and what kind. Here, Elisabet der Nederlanden used 1/8 teaspoon green gel food coloring and 1/4 teaspoon red gel food coloring to achieve vibrant results. She also has fantastic recipes for Red Velvet Crackle Cookies and Hot Chocolate Cookies with Aleppo Pepper. For more graphically appealing baked goods, try our Checkerboard Cookies recipe, and our Linzer Sablés recipe. |
|
Hoiday Cookies: Showstopping Recipes to Sweeten the Season by Elisabet der Nederlanden |
|
<L1> ingredient
id |
ts |
value |
274 |
2017-11-07 04:31:20 |
1/2 teaspoon kosher salt |
|
299 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
17 |
2017-11-07 04:31:33 |
Red and Green Icebox Pinwheel Cookies |
These gorgeous icebox pinwheel cookies look like edible Christmas ornaments and would be a perfect choice for a holiday cookie platter, or giving as gifts, if you can bear to part with them. If at all possible, use a kitchen scale to measure out perfectly equal portions of the dough before coloring them. The intensity of your red and green dough will depend on how much food coloring you use and what kind. Here, Elisabet der Nederlanden used 1/8 teaspoon green gel food coloring and 1/4 teaspoon red gel food coloring to achieve vibrant results. She also has fantastic recipes for Red Velvet Crackle Cookies and Hot Chocolate Cookies with Aleppo Pepper. For more graphically appealing baked goods, try our Checkerboard Cookies recipe, and our Linzer Sablés recipe. |
|
Hoiday Cookies: Showstopping Recipes to Sweeten the Season by Elisabet der Nederlanden |
|
<L1> ingredient
id |
ts |
value |
277 |
2017-11-07 04:31:20 |
1 teaspoon vanilla extract |
|
298 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
17 |
2017-11-07 04:31:33 |
Red and Green Icebox Pinwheel Cookies |
These gorgeous icebox pinwheel cookies look like edible Christmas ornaments and would be a perfect choice for a holiday cookie platter, or giving as gifts, if you can bear to part with them. If at all possible, use a kitchen scale to measure out perfectly equal portions of the dough before coloring them. The intensity of your red and green dough will depend on how much food coloring you use and what kind. Here, Elisabet der Nederlanden used 1/8 teaspoon green gel food coloring and 1/4 teaspoon red gel food coloring to achieve vibrant results. She also has fantastic recipes for Red Velvet Crackle Cookies and Hot Chocolate Cookies with Aleppo Pepper. For more graphically appealing baked goods, try our Checkerboard Cookies recipe, and our Linzer Sablés recipe. |
|
Hoiday Cookies: Showstopping Recipes to Sweeten the Season by Elisabet der Nederlanden |
|
<L1> ingredient
id |
ts |
value |
278 |
2017-11-07 04:31:20 |
2 eggs |
|
296 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
17 |
2017-11-07 04:31:33 |
Red and Green Icebox Pinwheel Cookies |
These gorgeous icebox pinwheel cookies look like edible Christmas ornaments and would be a perfect choice for a holiday cookie platter, or giving as gifts, if you can bear to part with them. If at all possible, use a kitchen scale to measure out perfectly equal portions of the dough before coloring them. The intensity of your red and green dough will depend on how much food coloring you use and what kind. Here, Elisabet der Nederlanden used 1/8 teaspoon green gel food coloring and 1/4 teaspoon red gel food coloring to achieve vibrant results. She also has fantastic recipes for Red Velvet Crackle Cookies and Hot Chocolate Cookies with Aleppo Pepper. For more graphically appealing baked goods, try our Checkerboard Cookies recipe, and our Linzer Sablés recipe. |
|
Hoiday Cookies: Showstopping Recipes to Sweeten the Season by Elisabet der Nederlanden |
|
<L1> ingredient
id |
ts |
value |
296 |
2017-11-07 04:31:33 |
1 cup (8 ounces) unsalted butter, at room temperature |
|
297 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
17 |
2017-11-07 04:31:33 |
Red and Green Icebox Pinwheel Cookies |
These gorgeous icebox pinwheel cookies look like edible Christmas ornaments and would be a perfect choice for a holiday cookie platter, or giving as gifts, if you can bear to part with them. If at all possible, use a kitchen scale to measure out perfectly equal portions of the dough before coloring them. The intensity of your red and green dough will depend on how much food coloring you use and what kind. Here, Elisabet der Nederlanden used 1/8 teaspoon green gel food coloring and 1/4 teaspoon red gel food coloring to achieve vibrant results. She also has fantastic recipes for Red Velvet Crackle Cookies and Hot Chocolate Cookies with Aleppo Pepper. For more graphically appealing baked goods, try our Checkerboard Cookies recipe, and our Linzer Sablés recipe. |
|
Hoiday Cookies: Showstopping Recipes to Sweeten the Season by Elisabet der Nederlanden |
|
<L1> ingredient
id |
ts |
value |
297 |
2017-11-07 04:31:33 |
1 1/4 cups granulated sugar |
|
300 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
17 |
2017-11-07 04:31:33 |
Red and Green Icebox Pinwheel Cookies |
These gorgeous icebox pinwheel cookies look like edible Christmas ornaments and would be a perfect choice for a holiday cookie platter, or giving as gifts, if you can bear to part with them. If at all possible, use a kitchen scale to measure out perfectly equal portions of the dough before coloring them. The intensity of your red and green dough will depend on how much food coloring you use and what kind. Here, Elisabet der Nederlanden used 1/8 teaspoon green gel food coloring and 1/4 teaspoon red gel food coloring to achieve vibrant results. She also has fantastic recipes for Red Velvet Crackle Cookies and Hot Chocolate Cookies with Aleppo Pepper. For more graphically appealing baked goods, try our Checkerboard Cookies recipe, and our Linzer Sablés recipe. |
|
Hoiday Cookies: Showstopping Recipes to Sweeten the Season by Elisabet der Nederlanden |
|
<L1> ingredient
id |
ts |
value |
300 |
2017-11-07 04:31:33 |
Red and green gel food coloring |
|
301 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
17 |
2017-11-07 04:31:33 |
Red and Green Icebox Pinwheel Cookies |
These gorgeous icebox pinwheel cookies look like edible Christmas ornaments and would be a perfect choice for a holiday cookie platter, or giving as gifts, if you can bear to part with them. If at all possible, use a kitchen scale to measure out perfectly equal portions of the dough before coloring them. The intensity of your red and green dough will depend on how much food coloring you use and what kind. Here, Elisabet der Nederlanden used 1/8 teaspoon green gel food coloring and 1/4 teaspoon red gel food coloring to achieve vibrant results. She also has fantastic recipes for Red Velvet Crackle Cookies and Hot Chocolate Cookies with Aleppo Pepper. For more graphically appealing baked goods, try our Checkerboard Cookies recipe, and our Linzer Sablés recipe. |
|
Hoiday Cookies: Showstopping Recipes to Sweeten the Season by Elisabet der Nederlanden |
|
<L1> ingredient
id |
ts |
value |
301 |
2017-11-07 04:31:33 |
Red or green coarse decorating sugar, for decorating |
|
307 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
18 |
2017-11-07 04:31:41 |
Sweet Potato and Chinese Sausage Fritters with Sriracha Aioli |
These sweet potato fritters from the Myers + Chang cookbook are incredible. The creamy roasted sweet potato cakes are enriched with a little butter, punched up with spicy red curry paste, and studded with bits of sweet Chinese sausage and scallions, then breaded in panko, which makes them extra crispy when fried. Already addictive on their own, the Sriracha Aioli accompanying them will ensure you can’t stop dipping until they’re gone. If you can’t find the Chinese sausage (lap cheong), you can substitute chopped bacon, chorizo, or ham, or just leave out the meat for a veggie version. And although regular sweet potatoes or yams work beautifully here, if you can find extra-sweet, purple-skinned Japanese sweet potatoes, the authors recommend using those. For a couple more stunning Myers + Chang creations, get their Braised Short Rib Dumplings with Sichuan Chili Oil recipe, and their Beef and Chinese Broccoli Chow Fun recipe. For more savory sweet potato dishes, try our Sweet Potato-Star Anise Soup with Ginger recipe, and our New Mexican Sweet Potato Latkes with Lime-Sour Cream Sauce recipe. |
Total: 1 hr 48 min (includes roasting and cooling time) |
Myers+Chang at Home: Recipes from the Beloved Boston Eatery by Joanne Chang & Karen Akunowicz |
|
<L1> ingredient
id |
ts |
value |
93 |
2017-11-07 04:30:20 |
1 1/2 teaspoons kosher salt |
|
302 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
18 |
2017-11-07 04:31:41 |
Sweet Potato and Chinese Sausage Fritters with Sriracha Aioli |
These sweet potato fritters from the Myers + Chang cookbook are incredible. The creamy roasted sweet potato cakes are enriched with a little butter, punched up with spicy red curry paste, and studded with bits of sweet Chinese sausage and scallions, then breaded in panko, which makes them extra crispy when fried. Already addictive on their own, the Sriracha Aioli accompanying them will ensure you can’t stop dipping until they’re gone. If you can’t find the Chinese sausage (lap cheong), you can substitute chopped bacon, chorizo, or ham, or just leave out the meat for a veggie version. And although regular sweet potatoes or yams work beautifully here, if you can find extra-sweet, purple-skinned Japanese sweet potatoes, the authors recommend using those. For a couple more stunning Myers + Chang creations, get their Braised Short Rib Dumplings with Sichuan Chili Oil recipe, and their Beef and Chinese Broccoli Chow Fun recipe. For more savory sweet potato dishes, try our Sweet Potato-Star Anise Soup with Ginger recipe, and our New Mexican Sweet Potato Latkes with Lime-Sour Cream Sauce recipe. |
Total: 1 hr 48 min (includes roasting and cooling time) |
Myers+Chang at Home: Recipes from the Beloved Boston Eatery by Joanne Chang & Karen Akunowicz |
|
<L1> ingredient
id |
ts |
value |
302 |
2017-11-07 04:31:41 |
2 medium sweet potatoes (about 1 1/2 pounds), scrubbed clean |
|
303 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
18 |
2017-11-07 04:31:41 |
Sweet Potato and Chinese Sausage Fritters with Sriracha Aioli |
These sweet potato fritters from the Myers + Chang cookbook are incredible. The creamy roasted sweet potato cakes are enriched with a little butter, punched up with spicy red curry paste, and studded with bits of sweet Chinese sausage and scallions, then breaded in panko, which makes them extra crispy when fried. Already addictive on their own, the Sriracha Aioli accompanying them will ensure you can’t stop dipping until they’re gone. If you can’t find the Chinese sausage (lap cheong), you can substitute chopped bacon, chorizo, or ham, or just leave out the meat for a veggie version. And although regular sweet potatoes or yams work beautifully here, if you can find extra-sweet, purple-skinned Japanese sweet potatoes, the authors recommend using those. For a couple more stunning Myers + Chang creations, get their Braised Short Rib Dumplings with Sichuan Chili Oil recipe, and their Beef and Chinese Broccoli Chow Fun recipe. For more savory sweet potato dishes, try our Sweet Potato-Star Anise Soup with Ginger recipe, and our New Mexican Sweet Potato Latkes with Lime-Sour Cream Sauce recipe. |
Total: 1 hr 48 min (includes roasting and cooling time) |
Myers+Chang at Home: Recipes from the Beloved Boston Eatery by Joanne Chang & Karen Akunowicz |
|
<L1> ingredient
id |
ts |
value |
303 |
2017-11-07 04:31:41 |
1/3 cup finely chopped Chinese sausage |
|
304 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
18 |
2017-11-07 04:31:41 |
Sweet Potato and Chinese Sausage Fritters with Sriracha Aioli |
These sweet potato fritters from the Myers + Chang cookbook are incredible. The creamy roasted sweet potato cakes are enriched with a little butter, punched up with spicy red curry paste, and studded with bits of sweet Chinese sausage and scallions, then breaded in panko, which makes them extra crispy when fried. Already addictive on their own, the Sriracha Aioli accompanying them will ensure you can’t stop dipping until they’re gone. If you can’t find the Chinese sausage (lap cheong), you can substitute chopped bacon, chorizo, or ham, or just leave out the meat for a veggie version. And although regular sweet potatoes or yams work beautifully here, if you can find extra-sweet, purple-skinned Japanese sweet potatoes, the authors recommend using those. For a couple more stunning Myers + Chang creations, get their Braised Short Rib Dumplings with Sichuan Chili Oil recipe, and their Beef and Chinese Broccoli Chow Fun recipe. For more savory sweet potato dishes, try our Sweet Potato-Star Anise Soup with Ginger recipe, and our New Mexican Sweet Potato Latkes with Lime-Sour Cream Sauce recipe. |
Total: 1 hr 48 min (includes roasting and cooling time) |
Myers+Chang at Home: Recipes from the Beloved Boston Eatery by Joanne Chang & Karen Akunowicz |
|
<L1> ingredient
id |
ts |
value |
304 |
2017-11-07 04:31:41 |
2 scallions, white and green parts finely chopped (about 1/4 cup) |
|
305 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
18 |
2017-11-07 04:31:41 |
Sweet Potato and Chinese Sausage Fritters with Sriracha Aioli |
These sweet potato fritters from the Myers + Chang cookbook are incredible. The creamy roasted sweet potato cakes are enriched with a little butter, punched up with spicy red curry paste, and studded with bits of sweet Chinese sausage and scallions, then breaded in panko, which makes them extra crispy when fried. Already addictive on their own, the Sriracha Aioli accompanying them will ensure you can’t stop dipping until they’re gone. If you can’t find the Chinese sausage (lap cheong), you can substitute chopped bacon, chorizo, or ham, or just leave out the meat for a veggie version. And although regular sweet potatoes or yams work beautifully here, if you can find extra-sweet, purple-skinned Japanese sweet potatoes, the authors recommend using those. For a couple more stunning Myers + Chang creations, get their Braised Short Rib Dumplings with Sichuan Chili Oil recipe, and their Beef and Chinese Broccoli Chow Fun recipe. For more savory sweet potato dishes, try our Sweet Potato-Star Anise Soup with Ginger recipe, and our New Mexican Sweet Potato Latkes with Lime-Sour Cream Sauce recipe. |
Total: 1 hr 48 min (includes roasting and cooling time) |
Myers+Chang at Home: Recipes from the Beloved Boston Eatery by Joanne Chang & Karen Akunowicz |
|
<L1> ingredient
id |
ts |
value |
305 |
2017-11-07 04:31:41 |
2 tablespoons unsalted butter, melted |
|
306 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
18 |
2017-11-07 04:31:41 |
Sweet Potato and Chinese Sausage Fritters with Sriracha Aioli |
These sweet potato fritters from the Myers + Chang cookbook are incredible. The creamy roasted sweet potato cakes are enriched with a little butter, punched up with spicy red curry paste, and studded with bits of sweet Chinese sausage and scallions, then breaded in panko, which makes them extra crispy when fried. Already addictive on their own, the Sriracha Aioli accompanying them will ensure you can’t stop dipping until they’re gone. If you can’t find the Chinese sausage (lap cheong), you can substitute chopped bacon, chorizo, or ham, or just leave out the meat for a veggie version. And although regular sweet potatoes or yams work beautifully here, if you can find extra-sweet, purple-skinned Japanese sweet potatoes, the authors recommend using those. For a couple more stunning Myers + Chang creations, get their Braised Short Rib Dumplings with Sichuan Chili Oil recipe, and their Beef and Chinese Broccoli Chow Fun recipe. For more savory sweet potato dishes, try our Sweet Potato-Star Anise Soup with Ginger recipe, and our New Mexican Sweet Potato Latkes with Lime-Sour Cream Sauce recipe. |
Total: 1 hr 48 min (includes roasting and cooling time) |
Myers+Chang at Home: Recipes from the Beloved Boston Eatery by Joanne Chang & Karen Akunowicz |
|
<L1> ingredient
id |
ts |
value |
306 |
2017-11-07 04:31:41 |
1 tablespoon Homemade Red Curry Paste or jarred Thai red curry paste (we like Roland brand) |
|
308 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
18 |
2017-11-07 04:31:41 |
Sweet Potato and Chinese Sausage Fritters with Sriracha Aioli |
These sweet potato fritters from the Myers + Chang cookbook are incredible. The creamy roasted sweet potato cakes are enriched with a little butter, punched up with spicy red curry paste, and studded with bits of sweet Chinese sausage and scallions, then breaded in panko, which makes them extra crispy when fried. Already addictive on their own, the Sriracha Aioli accompanying them will ensure you can’t stop dipping until they’re gone. If you can’t find the Chinese sausage (lap cheong), you can substitute chopped bacon, chorizo, or ham, or just leave out the meat for a veggie version. And although regular sweet potatoes or yams work beautifully here, if you can find extra-sweet, purple-skinned Japanese sweet potatoes, the authors recommend using those. For a couple more stunning Myers + Chang creations, get their Braised Short Rib Dumplings with Sichuan Chili Oil recipe, and their Beef and Chinese Broccoli Chow Fun recipe. For more savory sweet potato dishes, try our Sweet Potato-Star Anise Soup with Ginger recipe, and our New Mexican Sweet Potato Latkes with Lime-Sour Cream Sauce recipe. |
Total: 1 hr 48 min (includes roasting and cooling time) |
Myers+Chang at Home: Recipes from the Beloved Boston Eatery by Joanne Chang & Karen Akunowicz |
|
<L1> ingredient
id |
ts |
value |
308 |
2017-11-07 04:31:41 |
1 large egg |
|