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How to make Chicken Soup -Online recipe list

Recipe courtesy of Ina Garten

Total Time:
4 hr 30 min
Prep:
30 min
Cook:
4 hrYield:
10 servingsLevel:
Easy0146116_120x90.jpg
The Contessa’s Matzo Balls (02:53)
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Chicken Soup With Matzo Balls (03:48)
The Contessa’s Matzo Balls (02:53)

Ina shares her recipe for that most comforting Jewish food, matzo balls.
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The Contessa’s Matzo Balls (02:53)
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Chicken Soup With Matzo Balls (03:48)
Ingredients

3 (5-pound) roasting chickens
3 large yellow onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 stalks celery with leaves, cut into thirds
4 parsnips, unpeeled and cut in half (optional)
20 sprigs fresh parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled and cut in half crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns
To serve:
4 cups 1/4-inch-diced carrots
4 cups 1/4-inch-diced celery
1/4 cup minced fresh dill
1/4 cup minced fresh parsley
Matzo Balls, (see recipe)
Matzo Balls:
4 extra-large eggs, separated
1/2 cup good chicken stock
1/4 cup rendered chicken fat, melted
1/2 cup minced fresh parsley
2 teaspoons kosher salt, plus more for egg whites
1 cup matzo meal
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Directions

To serve:

Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16- to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer, uncovered, for 1 hour. Remove 2 of the chickens and allow to cool slightly. Remove the breast meat from both chickens and set aside. Return the remaining chicken and carcasses to the pot and continue simmering, uncovered, for 3 more hours. Strain the entire contents of the pot through a colander and chill. Remove the surface fat, then reheat the stock as follows, or pack in containers and freeze.

To serve the soup, return the stock to the pot and reheat, adding the diced carrots, celery, dill, and parsley. Shred the reserved chicken breast meat into large pieces and add to the stock. Simmer over low heat for 5 minutes to cook the vegetables and reheat the chicken. Season, to taste, and serve as is, or ladle each serving over 2 warm Matzo Balls.
Matzo Balls:

Whisk together the egg yolks, chicken stock, chicken fat, parsley, and salt. Stir in the matzo meal. In the bowl of an electric mixer with a whisk attachment, whip the egg whites with a pinch of salt until they are stiff. Whisk them into the matzo mixture until it is smooth. Refrigerate for at least 15 minutes, or until the mixture is thick.

Form balls the size of golf balls by shaping them with 2 spoons, rolling them with your hands, or scooping them with a small ice cream scoop. Drop them into simmering chicken stock and cook for 30 minutes, or until fully cooked and puffed, turning once. Remove and serve hot in chicken soup.

Copyright 2001, Barefoot Contessa Parties!, All Rights Reserved

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How to Make Carrot, Sweet Potato and Squash Soup

How to Make Carrot, Sweet Potato and Squash Soup

 

Recipe courtesy of Rachael Ray



Total Time:
55 min
Prep:
20 min
Cook:
35 min

Yield:
4 to 6 servings as an entree or 8 to 10 as a starter

Level:
Easy

NUTRITION INFO

Healthy

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Sweet Potato Leftovers Soup (04:17)

Rachael makes soup using leftover sweet potatoes, squash and carrots.
Ingredients

2 tablespoons EVOO
2 tablespoons butter
1 to 2 tablespoons puree of chipotle in adobo, medium to spicy heat level (freeze the remainder in a plastic baggie)
1 teaspoon ground coriander, 1/3 palmful
1 teaspoon ground cumin, 1/3 palmful
1 teaspoon paprika, 1/3 palmful
2 cloves garlic, chopped
2 onions, chopped
1 crisp apple, peeled and chopped
One 1-inch piece ginger root, finely chopped or grated
A little freshly grated nutmeg
A pinch of ground cinnamon
Salt and freshly ground black pepper
4 cups chicken stock, plus extra to reheat
About 1 tablespoon honey
1 1/2 pounds kabocha, butternut squash or pumpkin, peeled and chopped (or leftover roasted)
1 pound organic carrots, peeled and chopped
2 large sweet potatoes, peeled and chopped
1 tablespoon lemon or orange juice
Garnishes:
Crumbled browned Mexican chorizo
Finely chopped red onions or scallions
Toasted pumpkin seeds
Creme fraiche
Shredded smoked Cheddar or smoked gouda
Chopped fresh parsley or cilantro
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Directions

Heat the EVOO in a soup pot over medium-high heat, add the butter and melt into the oil. Add the chipotle, coriander, cumin, paprika, garlic, onions, apple, ginger, cinnamon and some nutmeg and salt and pepper. Cook for 5 minutes partially covered. Then add the stock, honey, kabocha, carrots and potatoes. Cook partially covered until very tender, 30 minutes. Puree with an immersion blender or in batches in a food processor. Cool and store for a make-ahead meal. Reheat over medium heat and add 1 cup of stock or water to loosen the soup enough to reheat.

To serve, add a little citrus juice for a pop and top shallow bowls or cups of soup with assorted toppings of your choice.

Recipe courtesy of Rachael Ray

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How to make Tomato Soup – Online recipes list

How to make Tomato Soup – Online recipes list

Recipe courtesy of Michael Chiarello

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Homemade Tomato Soup Recipe (03:17)This homemade tomato soup recipe is so easy, you may toss your can opener!
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Homemade Tomato Soup Recipe (03:17)
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Onion How-Tos (01:54)
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How to Crush, Slice and Mince Garlic (02:02)
Ingredients1 (14-ounce) can chopped tomatoes
3/4 cup extra virgin olive oil
Salt and freshly ground black pepper
1 stalk celery, diced
1 small carrot, diced
1 yellow onion, diced
2 cloves garlic, minced
1 cup chicken broth
1 bay leaf
2 tablespoons butter
1/4 cup chopped fresh basil leaves
1/2 cup heavy cream, optional
Add Checked Items To Grocery ListDirectionsPreheat oven to 450 degrees F.Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, drizzle with 1/4 cup of the olive oil and roast until caramelized, about 15 minutes.

Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and cream, if using. Puree with a hand held immersion blender until smooth.

Recipe courtesy of Michael Chiarello

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How to Make Roasted Carrot and Basil Soup with Grilled Cheese Dunkers

How to Make Roasted Carrot and Basil Soup with Grilled Cheese Dunkers

Recipe courtesy of Jamie Deen

Roasted Carrot and Basil Soup with Grilled Cheese Dunkers
1 video | Carrot Soup and Cheese Dunkers (03:17)Total Time:
1 hr 50 min
Prep:
40 min
Cook:
1 hr 10 minYield:
4 to 6 servingsCarrot Soup and Cheese Dunkers (03:17)Jamie makes grilled cheese dunkers and roasted carrot soup to take camping.
Ingredients2 pounds carrots, washed and cut into chunks
1/2 large Vidalia onion, cut into chunks
4 cloves garlic, unpeeled
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
5 cups chicken broth
1/4 cup chopped fresh basil
Sour cream or Greek yogurt, for topping, optional
Grilled Cheese Dunkers, for serving, recipe follows
Grilled Cheese Dunkers:
1 1/4 cups shredded extra-sharp Cheddar
8 slices nice sourdough bread, quartered and crusts removed
Mayonnaise, for spreading
Add Checked Items To Grocery ListDirections
Watch how to make this recipe.Preheat the oven to 375 degrees F.Add the carrots, onions and garlic to a sheet tray, drizzle with the olive oil and season with a big pinch of salt and pepper. Toss everything together so it’s nice and coated. Roast until tender and golden brown in spots, about 45 minutes.Add 4 cups of the chicken broth to a saucepan and bring to a simmer. Pop the garlic out of their skins and add to the sauce pan with the roasted carrots and onions. Simmer everything together for 15 minutes. Add the basil at the very end of cooking. Puree until smooth by adding in batches to a blender or by using an immersion blender. Add the remaining broth, a little at a time, when pureeing to loosen it up a bit.Serve in bowls with some sour cream or Greek yogurt swirled in and Grilled Cheese Dunkers on the side.
Grilled Cheese Dunkers:

Heat a large nonstick pan over medium heat. Divide the cheese among 4 slices of the bread and top with the other 4 slices. Spread the outside of the bread with mayonnaise. Add the sandwiches to the pan and cook until golden brown and the cheese is melted, 3 to 4 minutes on each side. Slice into dunkers and serve with the soup.

Cook Notes: When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open; this will prevent the vacuum effect that creates heat explosions. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.

Recipe courtesy of Jamie Deen

 

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How to Make Ginger Carrot Soup – Online recipes list

How to Make Ginger Carrot Soup – Online recipes list

Total Time:
1 hr 5 min
Prep:
10 min
Inactive:
35 min
Cook:
20 minYield:
8 servingsLevel:
EasyGinger Carrot Soup (02:46)The natural sweetness of carrots is the star of this creamy soup.
Ingredients2 tablespoons olive oil
1 cup chopped sweet onion
1/2 teaspoon salt, plus more for seasoning
1 tablespoon minced garlic
1 tablespoon minced ginger
2 pounds carrots, peeled and chopped into even pieces
1 medium russet potato, peeled and chopped
4 cups chicken stock or vegetable stock for vegetarian version
1/4 cup pine nuts
1 1/3 cups plain yogurt
1 teaspoon honey
1 teaspoon minced fresh thyme
1/2 teaspoon freshly cracked black pepper, plus more for seasoning
Add Checked Items To Grocery ListDirections
Watch how to make this recipe.In a heavy Dutch oven, (prefer porcelain covered cast iron), over medium-high heat, add the olive oil and the sweet onions. Sprinkle with salt and sweat for 10 minutes, until just starting to caramelize. Add in the garlic and ginger and saute for 2 minutes more, being careful not to burn the mixture. Stir in the carrots, potatoes and the chicken or vegetable stock. Bring to a simmer, cover and cook until carrots and potato is very tender, about 15 to 18 minutes. Keep warm.In a small saute pan, over high heat, lightly toast the pine nuts and set aside to cool.In a small bowl, combine the yogurt, honey, thyme and black pepper.

With a stick blender, puree the carrot mixture and gradually add in the pine nuts and the yogurt mixture. Adjust seasonings with salt and pepper, to taste, and serve immediately.

Cook’s Note: You can prepare the soup 3 or 4 days ahead, refrigerated, and add the nut and yogurt mixture when ready to serve.

Recipe courtesy of Guy Fieri

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How to Make Quick Spicy Tomato Soup – Online recipes list

How to Make Quick Spicy Tomato Soup – online recipes list

 

 

Recipe courtesy of Giada De Laurentiis

Quick and Spicy Tomato Soup


1 video | Spicy Tomato Soup (03:31)Total Time:
22 min
Prep:
10 min
Cook:
12 min

Yield:
4 to 6 servings

Level:
Easy

Healthy

Spicy Tomato Soup (03:31)

Giada whips up a tomato soup that’s fast, hearty and full of flavor.
Ingredients

3 tablespoons olive oil
2 carrots, peeled and chopped
1 small onion, chopped
1 clove garlic, minced
1 (26-ounce) jar marinara sauce (recommended: San Marzano brand)
2 (14-ounce) cans chicken broth
1 (15-ounce) can cannellini beans, drained and rinsed
1/2 teaspoon red pepper flakes
1/2 cup pastina pasta (or any small pasta)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
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Directions

Warm the olive oil in a large soup pot over medium-high heat. Add the carrots, onion, and garlic and saute until soft, about 2 minutes. Add the jar of marinara sauce, chicken broth, cannellini beans, red pepper flakes, pasta, salt and pepper. Simmer for 10 minutes. Ladle into bowls and serve.

SERVINGS: 4 (MAIN); Calories: 430; Total Fat: 16 grams; Saturated Fat: 2 grams; Protein: 15 grams; Total carbohydrates: 59 grams; Sugar: 3 grams Fiber: 10 grams; Cholesterol: 0 milligrams; Sodium: 1,976 milligrams

Recipe courtesy of Giada De Laurentiis

 

 

 

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How to Make Carrot Cake with Ginger Mascarpone Frosting –

How to Make Carrot Cake with Ginger Mascarpone Frosting –

Ina’s Celebration Carrot Cake (05:09)

Ina adds a special spicy ingredient to her birthday version of carrot cake.
Ingredients

2 cups sugar
1 1/3 cups vegetable oil
3 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
2 cups plus 1 tablespoon all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 pound carrots, grated (see Cook’s Note)
1 cup raisins
1 cup chopped walnuts
Ginger Mascarpone Frosting, recipe follows
Crystallized ginger (not in syrup), chopped, for garnish
Ginger Mascarpone Frosting:
12 ounces Italian mascarpone cheese, at room temperature
4 ounces cream cheese, at room temperature
2 cups sifted confectioners’ sugar
2 tablespoons heavy cream
1/2 teaspoon pure vanilla extract
1/3 cup minced crystallized ginger (not in syrup)
1/4 teaspoon kosher salt
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Directions

Preheat the oven to 400 degrees F. Grease 2 (9-by-2-inch) round cake pans, line the bottoms with parchment paper, and grease and flour the pans.

In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar, oil, and eggs on medium-high speed for 2 minutes, until light yellow and thickened. Stir in the vanilla. In another bowl, sift together the 2 cups of flour, cinnamon, baking soda, and salt. With the mixer on low, slowly add the dry ingredients to the wet ones.

In a medium bowl, toss the carrots, raisins, walnuts, and the 1 tablespoon of flour. Stir into the batter with a rubber spatula. Divide the batter between the prepared pans and smooth the tops. Bake for 10 minutes, lower the heat to 350 degrees F, and bake for 30 to 35 minutes, until a toothpick comes out clean. Cool in the pans for 15 minutes, turn out onto a baking rack, and cool completely.

Place one cake on a flat serving plate, rounded-side down. Spread half the frosting on the top (not the sides). Place the second cake on top of the first cake, rounded-side up. Frost just the top of the second cake. Sprinkle with the ginger and serve at room temperature.

Note: For this episode, Ina added 1/4 cup chopped crystalized ginger to the batter.
Ginger Mascarpone Frosting:

In the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone, cream cheese, confectioners sugar, cream, and vanilla together for about 1 minute, until light and fluffy. Add the crystallized ginger and salt and beat for 30 seconds more. Yield: frosts one 9-inch cake

Grate the carrots by hand on a box grater; if you grate them in a food processor, the carrots will be too wet and the cake might fall.

2012, Barefoot Contessa Foolproof, All Rights Reserved

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How to make Carrot Cake with Marshmallow Fluff Cream Cheese Frosting

How to make Carrot Cake with Marshmallow Fluff Cream Cheese Frosting

Marshmallow Fluff Carrot Cake (03:21)

Bobby tops his carrot cake with a marshmallow-fluff-cream-cheese frosting.

Read more at: http://www.foodnetwork.com/recipes/bobby-flay/carrot-cake-with-marshmallow-fluff-cream-cheese-frosting-recipe2.html?oc=linkback

Carrot Cake with Marshmallow Fluff Cream Cheese Frosting
1 video | Marshmallow Fluff Carrot Cake (03:21)

Total Time:
3 hr 30 min
Prep:
1 hr 15 min
Inactive:
2 hr
Cook:
15 min

Yield:
1 (8-inch) cake, about 10 servings

Level:
Intermediate

Total Time:
3 hr 30 min
Prep:
1 hr 15 min
Inactive:
2 hr
Cook:
15 min

Yield:
1 (8-inch) cake, about 10 servings

Level:
Intermediate

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Marshmallow Fluff Carrot Cake (03:21)

Bobby tops his carrot cake with a marshmallow-fluff-cream-cheese frosting.
Ingredients

1/4 cup melted unsalted butter, cooled, plus more for buttering pan
1 cup crushed pineapple, drained
3 large eggs
1/2 cup canola oil
2 teaspoons vanilla extract
1 pound carrots, peeled and grated on the small holes of the grater (about 3 cups, lightly packed)
2 teaspoons freshly grated ginger
2 cups all-purpose flour
1 1/2 cups organic cane sugar
1/2 cup lightly packed brown muscavado sugar
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon freshly grated nutmeg
1 teaspoon salt
1/3 cup finely diced crystallized ginger
3/4 cup coarsely chopped toasted pecans
Cream Cheese Marshmallow Frosting, recipe follows
Cream Cheese Marshmallow Frosting:
Fluff:
3 tablespoons water
1/2 cup plus 2 tablespoons light corn syrup
1/3 cup plus 2 tablespoon granulated sugar
1/2 vanilla bean, seeds scraped and reserved
2 large egg whites
Pinch salt
Pinch cream of tartar
8 ounces cream cheese, slightly softened
1 stick unsalted butter, slightly softened
1 pound organic powdered sugar, sifted twice
2 cups Fluff
1 teaspoon vanilla extract
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Directions

Preheat the oven to 350 degrees F. Butter and flour 2 (8-inch) round cake pans and line the bottoms with parchment paper. Butter the parchment well too.

Pulse the pineapple in a food processor fitted with a metal blade until it is finely chopped. Put the eggs in a bowl of a stand mixer fitted with the paddle attachment. Beat the eggs for 10 seconds. Add the oil, 1/4 cup melted butter, vanilla, carrots, chopped pineapple and grated fresh ginger and mix until combined.

Whisk together the flour, sugars, baking soda, cinnamon, ginger, nutmeg and salt in a bowl until combined. Add the wet ingredients and beat on low speed just until combined. Remove and fold in the crystallized ginger and pecans. Divide the batter between the 2 pans.

Bake until the tops are a very golden brown and a tester inserted in the center comes out with a few moist crumbs, 40 to 55 minutes. Let the cakes cool in the pans for 15 minutes, then invert them onto a wire rack and let them cool completely. Remove the parchment from the bottoms of each cake. Cool completely before frosting.
Fluff:

In a small saucepan fitted with a candy thermometer, bring the water, corn syrup, 1/3 cup plus 1 tablespoon sugar and vanilla bean to 246 degrees F. Before adding the syrup to the egg whites below, carefully remove the vanilla bean.

In the meantime, in a completely clean, dry mixing bowl of an electric mixer fitted with the whisk attachment, whip the egg whites, salt and cream of tartar until creamy and foamy, about 2 minutes. Still whisking, sprinkle in the remaining 1 tablespoon of sugar and continue to whisk until the whites hold very soft peaks, about 2 minutes. While mixing on slow speed, carefully drizzle in the hot syrup. Turn the mixer to high and whisk until thick, fluffy and just warm, about 7 minutes. Turn the mixer to low and whisk in the reserved vanilla seeds. Scrape the fluff into a bowl. Wash the bowl and whisk and return them to the machine.

Combine the cream cheese and butter in the bowl of the mixer and mix until light and fluffy. Add the powdered sugar and mix on low until combined. Increase the speed and whip until light and fluffy. Add about 2 cups of Fluff and the vanilla and whip until combined. Refrigerate for 15 minutes if too soft to use as frosting.

Recipe courtesy of Bobby Flay

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How to Make Carrot Cake Cupcakes – Online recipe list

How to Make Carrot Cake Cupcakes – Online recipe list

Recipe courtesy of Kevin VanDeraa,
Online recipes list

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Total Time:
1 hr 20 min
Prep:
1 hr
Cook:
20 min

Yield:
16 cupcakes

Level:
Intermediate

Ingredients

Nonstick coating
1/2 cup hot water
1/2 cup dark raisins
6 1/2 ounces all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons cocoa powder
1 teaspoon ground cinnamon
4 1/2 ounces corn oil
1/2 cup dark brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla extract
2 eggs
8 ounces carrots, shredded
2/3 cup walnuts, toasted, chopped
Maple Cinnamon Pastry Cream Filling, recipe follows
Cream Cheese Frosting, recipe follows
Orange and green food coloring, for garnish, optional
Marizpan or almond paste, for garnish, optional
Maple Cinnamon Pastry Cream Filling:
1 ounce butter
1/4 teaspoon maple flavoring
1 egg plus 2 egg yolks
4 ounces sugar
1 1/4 ounces cornstarch
1/8 teaspoon ground cinnamon
16 ounces milk
1/2 vanilla bean
Cream Cheese Frosting:
4 ounces butter, at room temperature
16 ounces cream cheese, at room temperature
6 ounces powdered sugar
1 teaspoon vanilla extract
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Directions

Preheat the oven to 350 degrees F. Prepare the cupcake pans by spraying with nonstick coating and using cupcake liners.

In a small bowl, pour the hot water over the raisins to rehydrate and set aside.

In a medium mixing bowl, sift together the flour, baking powder, baking soda, salt, cocoa powder and cinnamon, and set aside. In a large mixing bowl, combine the corn oil, dark brown sugar, granulated sugar, vanilla and eggs. Mix well to fully incorporate. Combine the wet and the dry ingredients, stirring to fully incorporate. Drain the raisins and squeeze out the moisture. Fold them in to the batter with the carrots and walnuts.

Scoop the batter into the prepared cupcake pans and bake until the cupcakes spring back when lightly touched with a finger, about 20 minutes. Cool.

To assemble: Core and fill the cupcakes with the Maple Cinnamon Pastry Cream Filling after they have cooled. Frost the cupcakes with the Cream Cheese Frosting using a pastry bag or offset spatula.

Optional garnish: Using orange and green food color and some marzipan or almond paste, form carrots by rolling a ball of marzipan in the palms of your hand. Use a knife to make marks in the carrots and make a small batch of greens to attach to each carrot.

This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
Maple Cinnamon Pastry Cream Filling:

The key to making pastry cream is in the set up. It’s best to set the stage with everything before you start cooking anything.

Cut the butter into small pieces and place in a medium mixing bowl with the maple flavoring and set aside.

In a large mixing bowl, place 1/2 cup water and some ice and set aside; you will need it to help cool and stop the cooking of the pastry cream.

In a medium mixing bowl, beat the eggs and set aside.

In a small mixing bowl, combine 2 ounces sugar, cornstarch and cinnamon, and set aside.

In a medium saucepan, combine the milk, the remaining 2 ounces sugar and vanilla bean.

Now that the stage is set, add the sugar-cornstarch mixture to the eggs, mixing really well with a whisk.

Bring the milk to a boil on the stove, and then temper it into the sugar-egg mixture (pour very slowly while whisking the eggs, so that you slowly raise the eggs’ temperature). Put it all back into the pot and back on the stove. Whisking constantly, cook the pastry cream until it boils for at least 30 seconds. It will quickly pass a lumpy stage and then get creamy and shiny. Immediately dump it into the bowl with the butter and mix to incorporate fully. Place the bowl in the prepared ice bath and stir to cool. Cover the surface with plastic wrap and refrigerate until set, about 1 hour.
Cream Cheese Frosting:

In a large mixing bowl of a stand mixer, beat the butter to soften. Add the cream cheese in bits, about 2 tablespoons at a time. Scrape down the bowl and mix on medium speed until fully combined. Add the powdered sugar and mix until incorporated. Mix in the vanilla.

Recipe courtesy of Kevin VanDeraa, Cupcake Wars, 2012

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Web recipes online – Carrot Cake Whoopie Pies

Recipe courtesy of Sandra Lee

Oline recipes list

 

IngredientsWhoopie Pies:
One 18-ounce box carrot cake mix
1 stick (4 ounces) unsalted butter, at room temperature
3 large room temperature eggs
1/2 cup raisins
1 carrot, grated
Filling:
12 ounces room temperature cream cheese
1 1/2 sticks (6 ounces) unsalted butter, at room temperature
1 1/2 cups confectioners’ sugar
1 1/2 teaspoons pure vanilla extract
1/2 cup finely chopped walnuts
Add Checked Items To Grocery List DirectionsFor the whoopie pies: Preheat the oven to 375 degrees F. Line cookie sheets with parchment paper. In a large bowl, beat the carrot cake mix, butter and eggs until incorporated. Stir in the raisinsand carrots. Refrigerate for at least 30 minutes or up to 2 hours.

Using a small ice cream scoop, drop the batter by 2-tablespoon mounds onto the prepared cookie sheets. Bake until golden brown, 10 to 12 minutes, rotating the sheets halfway through. Remove and cool 5 minutes on the sheets before moving to a wire rack and cooling completely.

For the filling: In a mixing bowl, beat together the cream cheese, butter, confectioners’ sugar and vanilla with a hand mixer until well combined and light and fluffy.

To assemble: Put the filling into a resealable bag and snip the corner to make a 1/2-inch opening. Put the walnuts into a shallow dish or pie plate. Flip over one carrot cake cookie and pipe a dollop of filling onto the center. Top with another cookie and press gently to spread the filling to the edges. Roll the edges of the whoopie pie in the chopped walnuts and set aside. Repeat

with the remaining cookies and filling. Arrange the pies on a serving platter and serve.

From the online web Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.

Recipe courtesy of Sandra Lee

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