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Sweet Lolita Sweets
Elegant Gothic Chefs
Tue, Nov. 20th, 2012 12:36 pm

At my Etsy shop! <3 http://www.etsy.com/shop/SheenasBellaBows


Current Mood: creative creative


Elegant Gothic Chefs
Fri, Nov. 16th, 2012 06:12 pm

2 1/4 cups plus 1 tablespoon flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1 tablespoon ginger
1/2 teaspoon nutmeg
1/2 cup butter
1 1/2 cups brown sugar
1 cup molasses
1 cup buttermilk
2 eggs
1/2 cup brewed coffee
2 cups mini semisweet chocolate chips
Powdered sugar

1. Preheat oven to 350 degrees F. Grease or line w/ paper 18 muffin cups.

2. In a large bowl, sift together 2 1/4 cups of flour, baking soda/powder, and spices. Set aside.

3. In a saucepan over medium heat, melt butter w/ brown sugar and molasses. Stir together until butter is melted and sugar is dissolved, forming a thick syrup. Do not boil. Remove from heat and stir in buttermilk, eggs, and coffee. Gradually whisk wet ingredients into dry (just until combined). Let cool completely. Toss chocolate chips w/ remaining flour and add to batter; fold.

4. Fill muffin cups about 3/4 full. Bake about 18-22 minutes, or until a skewer inserted into the center comes out clean. Cool completely and dust w/ powdered sugar (also really good w/ cream cheese icing!).

Makes 18.


Elegant Gothic Chefs
Tue, Oct. 30th, 2012 05:56 pm

1 egg
1 cup buttermilk
2 tablespoons butter, melted and slightly cooled
1/2 cup mashed ripe banana
1 tablespoon sugar
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Large pinch ground nutmeg

1. In a medium bowl, whisk together egg, buttermilk, banana, and sugar. In a separate bowl, sift together flour, baking powder/soda, salt, and nutmeg.

2. Pour liquid ingredients into dry and whisk until just combined (over-beating will make the pancakes tough). It is okay if the batter is a little lumpy.

3. Heat a nonstick griddle or skillet over medium-high heat. Brush lightly with some cooking oil and drop the batter in mounded 1/4 cup portions. Cook until lightly browned around the edges and little bubbles start to form on the surface of the batter, about 1-2 minutes. Flip and finish cooking, about 1-2 minutes longer. Repeat w/ remaining batter, brushing the pan w/ a little more oil between batches.

Serving suggestions: softened butter, sliced fresh bananas and/or strawberries, warmed chocolate-hazelnut spread, maple/chocolate syrup, or...

Brown Sugar Syrup
1 cup packed brown sugar
2 tablespoons butter
1/2cup water

1.In a saucepan over medium heat, combine all ingredients. Swirl the pan occasionally to combine. When the butter is melted and the sugar is dissolved, increase heat to high and bring to a boil.

2. Reduce heat to medium-low and simmer until the syrup thickens and is the consistency of warmed maple syrup, about 6-8 minutes. Let cool slightly (syrup will continue to thicken as it cools) ans serve.


Elegant Gothic Chefs
Mon, Oct. 15th, 2012 10:04 am

Candy Coating:
2 cups sugar
1 cup light corn syrup
1 cup warm water
1 teaspoon Cinnamon Extract
Red Food Coloring

Spiced Apple Popcorn Balls
2 Bags Natural Flavored Microwave Popcorn, popped
1 bag (10 oz) Mini-marshmallows
6 Tbsp Butter, melted + extra for hands
1 tsp Cinnamon
⅛ tsp Nutmeg
1 ¼ cup Dried Apples, chopped

8-10 sticks for Popcorn Balls

Popcorn Balls:
1.Set out a large baking sheet, cover with aluminum foil. Spray with non-stick spray. Set aside.

2. In large pot, melt butter and whisk in cinnamon and nutmeg. Add in mini-marshmallows and stir to melt. Pour in 2 bags of popcorn (try and not get un-popped kernels into the mix) and chopped dried apples. Using a non-stick spatula, fold marshmallows, popcorn and apples together.

3. Rub some extra butter onto your hands and clump large handfuls (about apple sized) popcorn mixture together and mold into apple-like shapes. Set aside, repeat with remaining popcorn mixture.

For Candy Coating:
1. In a medium sauce pan, melt sugar, corn syrup and water together. Bring to a rapid boil and while monitoring temperature with a candy thermometer - bring the mixture to 300 degrees. Stir constantly.

2. Gently dip each stick for the popcorn balls into the candy coating and stick into the middle of each popcorn ball. Here, add in the cinnamon extract and food coloring and stir to incorporate.

3. CAREFULLY dip in each popcorn ball into the candy coating, and place back onto sprayed baking sheet to cool. Repeat with all popcorn balls. Allow to cool completely.

4. When candy has hardened, and cool - devour.

Recipe from http://www.countrycleaver.com/


Elegant Gothic Chefs
Tue, Jul. 31st, 2012 12:23 pm

3/4 cup natural cocoa powder
3/4 cup warm water
1/2 cup canola oil
1 cup mild honey
2 eggs
1 cup buttermilk
2 teaspoons vanilla
1 cup sugar
2 1/4 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

1 cup semisweet chocolate chips
2 cups milk chocolate chips
1 cup heavy cream
2 tablespoons honey
1/2 teaspoon vanilla

1. Preheat oven to 350 degrees F. Line two 12-cup muffin tins with paper liners or grease with shortening.

2. In a large saucepan over medium heat, stir together the cocoa powder, water, oil, and honey. Stir until cocoa powder is dissolved and mixture is very smooth. Remove from heat and whisk in eggs, buttermilk, and vanilla.

3. Sift the sugar, flour, baking powder, salt, and baking soda into the chocolate mixture. Beat on medium-high speed with an electric hand mixer until just combined, about 1-2 minutes.

4. Fill each muffin cup about 2/3 full. Bake for 18-22 minutes, or until a skewer inserted comes out clean. Remove cupcakes from pan and allow to cool completely on wire rack.. Frost.

5. For frosting, place chips in a large bowl and set aside. In a saucepan, combine cream and honey and bring to a boil. Pour mixture over chips and let stand for one minute. Add vanilla and stir until smooth. Refrigerate until thick but still spreadable, about 2-3 hours.


Elegant Gothic Chefs
Thu, Jul. 19th, 2012 10:56 am

2 tablespoons butter or margarine
1/2 cup chopped onion
1/2 celery stalk, chopped
3 garlic cloves, chopped
20-30 asparagus spears, bottom ends removed
1 handful watercress
1 5 oz. bag fresh spinach
8 cups chicken or vegetable stock
Salt and pepper to taste

1. Heat the butter in a medium saute pan over low heat. Add the onion, celery, and garlic to pan and saute until softened, about 5 minutes.

2. Combine sauteed vegetables with asparagus, watercress, spinach, and stock in a large pot. Cover and cook over medium heat for 1 hour.

3. Carefully ladle the soup into a blender or food processor, in batches if necessary, and puree until smooth (do not be tempted to blend it all in a large batch; hot soup in a blender will overflow over the top if the blender is too full). Salt and pepper to taste, then serve. May also be served chilled.

8-10 servings


Elegant Gothic Chefs
Wed, Jul. 11th, 2012 10:49 pm

Key Lime Martini
**Makes 1 drink**

  • Graham crackers
  • 2 ounces Pinnacle Cake vodka
  • 1 ounce fresh lime juice
  • 1 1/4 ounce fresh cream

  1. Crumble graham cracker and rim a 10 ounce martini glass with crumbs
  2. Shake Vodka, lime juice and cream, then pour into glass

Carrot Cake Martini
**Makes 1 drink**

  • 1 1/2 ounce Three Olives Cake Vodka
  • 1/2 ounce Bols Butterscotch schnapps
  • 1/2 ounce Carolans Irish Cream liqueur
  • 5 raisin, muddled in shaker
  • 1 ounce milk
  • Sprinkles of ground cinnamon

  1. Shake all ingredients over ice and strain into martini glass

Garnish ideas:
  • Rim glass with cheesecake frosting from a can, a few raisins and some brown sugar.

Strawberry Shortcake
**Makes 1 drink**

  • 1 1/2 ounce Three Olives Cake vodka
  • 1/2 ounce Carolans Irish Cream liqueur
  • 2 strawberries, muddled in shaker
  • 3 ounces milk

  1. Shake over ice and strain into martini glass or tall glass

Garnish ideas:
  • Add whipped cream and a strawberry sliver.

Current Location: United States, Ohio, Englewood


Elegant Gothic Chefs
Sun, Jul. 8th, 2012 06:43 am

  • 2 cups heavy cream
  • 1 14 oz can sweetened condensed milk
  • 1 1/2 tsp pure vanilla extract


  • Beat the heavy cream, condensed milk and vanilla in a large bowl- either by hand or with an electric mixer- until thick, stiff peaks form, 3-5min.
  • Transfer mixer into a loaf pan or freezer safe container, cover and freeze until firm, at least 8 hours or up to 2 weeks.
**Recipe taken from Woman's Day magazine, August 2012 edition.


Elegant Gothic Chefs
Thu, Jun. 21st, 2012 11:37 am

1 1/2 to 2 cups superfine sugar
2 cups fresh lemon or lime juice
1 gallon sparkling water or club soda
1 cup berry puree (recipe follows)

1. In a large pitcher, stir together sugar and lemon juice until the sugar is dissolved. Refrigerate until ready to serve.

2. Right before serving, stir in the sparkling water and the berry puree. Serve immediately.

Makes 1 gallon.

For berry puree:

1 lb. frozen berries of your choice, thawed, juices reserved
2 tablespoons sugar

1. Puree fruit and accumulated juices in a blender or food processor until smooth. Stir in sugar and taste for sweetness. Add more sugar if desired. Refrigerate puree in a covered container for up to one week. Strawberries and raspberries will give your lemonade (or limeade) a lovely rose blush, while blackberries and blueberries will provide a lavender tint.

Makes 2 to 2 1/2 cups.


Elegant Gothic Chefs
Wed, May. 9th, 2012 07:47 pm

8 spears of Asparagus
1 Yukon Gold Potato, cut into bite size pieces
3 Tbsp Olive Oil, divided
1 Egg
1 tsp Vinegar
Salt and Pepper
1 Tbsp Parmesan Cheese, shredded
1 tsp Lemon juice, optional

1.Preheat oven to 425 degrees.

2.Cut potatoes into bite size pieces. Place into a bowl of warm water and allow to soak for 10 minutes. Drain and pat dry with paper towel. Toss in 1 1/2 Tbsp Olive oil. Place potatoes on non-stick baking sheet. Roast for 15-20 minutes.

3. Snap ends off of asparagus. Toss in 1 1/2 Tbsp olive oil. Place on baking sheet along side the roasting potatoes. Continue roasting vegetables for 15 more minutes.

4. In shallow pot or skillet, heat water until just simmering. Add in vinegar to lower the pH of the water. Gently slip egg into the skillet and fold over egg whites to keep egg together. Allow to simmer for 3-4 minutes or until whites have become opaque. Remove gently with a spoon and allow to drain excess water.

5. Dish asparagus and potatoes onto plate, top with poached egg. Top with parmesan cheese, lemon juice and season with salt and pepper if desired.

This recipe is from Country Cleaver http://www.countrycleaver.com/
You must check it out, it is wonderful! This would be absolutely lovely as a light supper or a dish for brunch.