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Recipes
Butterfinger Brownies
By mitzzy
First, I made these Butterfinger Cookies – which are incredible, so if you haven’t made them yet, ya need to ge...
- 4 ounces unsweetened chocolate; coarsely chopped
- 3/4 cup butter
- 1 1/4 cups sugar
- 3 eggs
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 3 (2.1 ounce) Butterfinger candy bars, chopped into bite size pieces
Chocolate Chestnut Torte with Chocolate Cognac Mousse
By mitzzy
We liked this particular recipe with Lindt or Ghirardelli bittersweet chocolate, which is around 50 percent cocoa s...
- For ganache filling and frosting
- 2 cups heavy cream
- 1/2 stick (1/4 cup) unsalted butter
- 16 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
- 6 marrons glacés (candied chestnuts), finely chopped
- For cake layers
- 9 oz bottled whole shelled roasted chestnuts (1 1/2 cups)
- 2 cups cake flour (not self-rising)
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 sticks (1 cup) unsalted butter, softened
- 1 1/2 cups packed light brown sugar
- 4 large eggs
- 1 teaspoon vanilla
- 3/4 cup sour cream
- For chocolate Cognac mousse
- 3/4 stick (6 tablespoons) unsalted butter, cut into pieces
- 8 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
- 5 tablespoons Cognac
- 3/4 cup chilled heavy cream
- 2 large egg whites
- 1/4 cup granulated sugar
- Garnish: caramelized chestnuts
- Special equipment: 3 (8-inch) round cake pans; an 8-inch round of cardboard, covered with foil if not wax-coated
Bran Muffins
By mitzzy
There's something incredibly comforting about a bran muffin
- 1/2 cup boiling water
- 1/2 cup bran cereal (not flakes, preferably a wheat bran)
- 1/3 cup (vegetable oil
- 1 large egg
- 1 1/4 cups King Arthur Unbleached All-Purpose Flour
- 1/2 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup raisins
- 1 1/4 cups buttermilk
- 1/4 cup brown sugar
- 1 1/2 cups bran cereal (not flakes)
Makeover Toffee Crunch Dessert Recipe
By mitzzy
Guests will never suspect the fluffy, layered specialty is on the light side
- 1-1/2 cups cold fat-free milk
- 1 package (1 ounce) sugar-free instant vanilla pudding mix
- 2 cartons (8 ounces each) frozen fat-free whipped topping, thawed
- 1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
- 4 Butterfinger candy bars (2.1 ounces each), crushed
Caramel-Almond Ice Cream Torte
By mitzzy
Top vanilla ice cream with caramel sauce and almonds and freeze to create an incredibly easy yet impressive dessert
- 1/2 gallon (4 pints) softened vanilla ice cream
- 1 cup caramel sauce
- 1/2 cup toasted sliced almonds
Homemade Cake Flour
By mitzzy
I like to make big batches
- Measure out one cup of AP flour.
- Remove two tablespoons flour from the cup.
- Add in two tablespoons of cornstarch.
- Sift together.
- Done!
Chocolate-Frosted Peanut Butter Cookie Bars {Aka: School Lunch Peanut Butter Fingers}
By mitzzy
Don’t say I didn’t warn you
- Cookie Base
- 1 cup real butter (2 sticks) at room temperature
- 1 cup granulated sugar
- 2 cups brown sugar
- 1 1/2 cups peanut butter (chunky or smooth)
- 3 eggs
- 2 teaspoons vanilla
- 1 1/2 teaspoons baking soda
- 1/2 teaspoons table salt
- 3 cups all purpose flour
- 3 cups quick oats
- Fudge Frosting
- 4 cups powdered sugar
- 1/2 cup cocoa powder
- 1/4 teaspoon table salt
- 1/3 cup butter, softened
- 1/3 cup boiling water
- 1 teaspoon vanilla extract
Dilled Broccoli or Green Bean Soup!
By mitzzy
Dill adds a distinct undertone to this velvety broccoli soup
- 4 cups water
- 1 large bunch broccoli
- 1 ⁄2 tsp. Herbamare® (or 1/2 tsp. unrefined sea salt)
- 1 ⁄4 tsp. unrefined sea salt
- 1 jumbo onion, cut into large pieces
- 1 ⁄3 cup rolled oats
- 2 Tbs. sweet, white miso
- 1 ⁄4 cup fresh dill, tightly packed
- 1 fresh dill sprig per serving, to garnish
Chocolate Coconut Cookie Bars
By mitzzy
Get creative with this recipe: replace the chocolate and coconut shown here with your favorite nuts, dried fruits o...
- Ingredients for Classic Sugar Cookies:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup butter, softened (1 stick)
- 1 large egg
- 2 teaspoons vanilla extract
- plus:
- Nonstick cooking spray or 1 Tablespoon butter, margarine or shortening
- 2 cups sweetened shredded coconut
- 2 cups semisweet chocolate morsels
- variations
- Replace 1 cup of the coconut with 1 cup of dried cranberries.
- Replace the coconut with 2 cups of any combination of your favorite chopped nuts or dried fruits, such as pistachios, pecans, peanuts, walnuts, dried cranberries or dried cherries.
- Replace the semisweet chocolate with white chocolate, dark chocolate, milk chocolate, or butterscotch or peanut butter morsels.
Cranberry-Orange Biscotti
By mitzzy
Dried cranberries and orange peel partner in a classic twice-baked cookie made for dunking
- 2/3 cup sugar
- 1/2 cup vegetable oil
- 1 tablespoon grated orange peel
- 1 1/2 teaspoons vanilla
- 2 eggs
- 2 1/2 cups Gold Medal® all-purpose flour
- 3/4 cup dried cranberries, coarsely chopped
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt