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Recipes
Chocolate Chip Paisley Blondies
By mitzzy
Heat oven to 350°F. Grease 13x9x2-inch baking pan
- 3/4 cup (1-1/2 sticks) butter or margarine, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 cups (12-oz. pkg.) HERSHEY'S Semi-Sweet Chocolate Chips
- 1/2 cup chopped nuts
- 1/2 cup HERSHEY'S Syrup
Lemon-Glazed Banana Scones with Crystallized Ginger
By mitzzy
Crystallized ginger and lemon zest complement the assertive banana flavor in these scones
- For the scones
- 9 oz. (2 cups) unbleached all-purpose flour; more as needed
- 1/4 cup granulated sugar
- 2-1/4 tsp. baking powder
- 1 tsp. finely grated fresh lemon zest
- 3/8 tsp. table salt
- 2-3/4 oz. (5-1/2 Tbs.) cold unsalted butter, cut into pieces
- 1 small ripe (but not mushy) banana, cut into 1/4-inch dice (1/2 cup)
- 1 Tbs. minced crystallized ginger
- 3/4 cup plus 2 Tbs. heavy cream; more for brushing
- Coarse white sanding sugar (optional)
- For the glaze
- 3 oz. (3/4 cup) confectioners’ sugar
- 1-1/2 Tbs. fresh lemon juice
- 1/2 oz. (1 Tbs.) unsalted butter, softened
- Pinch table salt
Devil's Food Cake with Chocolate-Orange Buttercream
By mitzzy
A subtle hint of lavender accents this lovely dessert
- Cake
- 4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
- 1 1/2 cups all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon coarse kosher salt
- 1/4 teaspoon baking soda
- 1/2 cup whole milk
- 1/2 cup plain whole-milk yogurt
- 1 1/2 cups (packed) golden brown sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 2 teaspoons dried lavender blossoms,* finely ground in spice mill
- 4 large eggs
- Buttercream frosting
- 8 ounces bittersweet or semisweet chocolate, chopped
- 1/2 cup unsweetened cocoa powder
- 7 tablespoons (or more) water
- 1 1/2 cups (3 sticks) unsalted butter, room temperature
- 4 cups powdered sugar, divided
- 1 tablespoon grated orange peel
- 2 teaspoons vanilla extract
- 1/2 teaspoon coarse kosher salt
- 1 tablespoon Grand Marnier or other orange liqueur
- Chocolate curls
Ultimate Double Chocolate Chunk Holiday Cookies
By mitzzy
Beat I Can't Believe It's Not Butter!® All Purpose Sticks with sugars in large bowl with electric mixer or wooden ...
- 2 cups all-purpose flour
- 1/2 tsp. baking soda
- 1 cup (2 sticks) I Can't Believe It's Not Butter!® All Purpose Sticks
- 3/4 cup firmly packed light brown sugar
- 1/4 cup granulated sugar
- 1 tsp. vanilla extract
- 1 large egg
- 6 oz. bittersweet chocolate, coarsely chopped*
- 6 oz. white chocolate, coarsely chopped*
- 1/2 cup EACH dried cranberries and coarsely chopped toasted pecans
Turtle Tart
By mitzzy
Prize-Winning Recipe 2007! Show-stopper desserts can be delicious as well as super simple when you start with a tim...
- Cookie Base
- 1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
- 1/2 cup butter or margarine, softened
- 1 tablespoon water
- 1 egg
- 1 cup chopped pecans
- Filling
- 40 caramels, unwrapped
- 1/3 cup whipping cream
- 3/4 cup chopped pecans
- Topping
- 1 bag (11.5 oz) milk chocolate chips (2 cups)
- 1/3 cup whipping cream
- 1/4 cup chopped pecans
Classic Dijon Garlic Vinaigrette
By mitzzy
A nice French tang in a classic vinaigrette
- 1/4 cup white vinegar (or balsamic, red wine vinegar or part lemon juice)
- 2 teaspoons Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 garlic cloves, finely crushed
- 2 teaspoons fresh minced parsley
- 1/2 teaspoon dry basil
- 3/4 cup vegetable oil
- 1/4 cup extra virgin olive oil
Chocolate Gooey Butter Cookies
By mitzzy
Preheat oven to 350 degrees F
- 1 (8-ounce) brick cream cheese, room temperature
- 1 stick butter, at room temperature
- 1 egg
- 1 teaspoon vanilla extract
- 1 (18-ounce) box moist chocolate cake mix
- Confectioners' sugar, for dusting
Flaky Piecrust
By mitzzy
This recipe makes a 9-inch double crust
- Flaky Piecrust
- •2 1/4 cups all-purpose flour
- •2 teaspoons sugar
- •1 1/2 teaspoons salt
- •1 cup vegetable shortening , chilled
- •5 to 6 tablespoons ice-cold heavy cream or evaporated milk , more or less as needed
Old-Fashioned Vegetable Soup
By mitzzy
Place the oil, carrots, onion, and celery in a 6-quart slow cooker
- 1 Tbsp. olive oil
- 2 medium-sized carrots, chopped
- 1 medium-sized yellow onion, chopped
- 1 celery stalk, chopped
- 2 small red potatoes, diced
- 1/2 small red bell pepper, seeded and chopped
- 4 oz. green beans, ends trimmed and cut into 1-inch pieces
- 1 large garlic clove, minced
- 6 cups vegetable stock
- 15.5-oz. can navy beans, or other white beans, drained and rinsed
- 1/2 cup green peas
- Salt and black pepper, to taste
- 2 Tbsp. chopped fresh parsley
Caramel Cake from The Help
By mitzzy
Caramel Cake, inspired by the book, The Help (Kathryn Stockett) The world needs a great caramel cake and great book...
- Cake
- 3/4 cup unsalted butter, softened
- 2 1/4 cup sugar
- 3 eggs
- 1 tablespoon pure vanilla extract
- 3/4 teaspoon butter extract, optional
- 3 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups warm buttermilk
- Brown Sugar Caramel Frosting
- 1 cup unsalted butter
- 2 cups light brown sugar, firmly packed
- 2 teaspoons corn syrup
- Pinch salt
- 1 teaspoon pure vanilla extract
- 3-4 tablespoons whipping cream or evaporated milk
- Vanilla Simple Syrup
- 1 cup water
- 1 cup sugar
- 1 large vanilla bean, cut in 4
- Vanilla Buttercream
- 1/2 cup unsalted butter
- 2 cups confectioners’ sugar
- 1 tablespoon Nielsen Massey Vanilla Paste or 2 teaspoons pure vanilla
- (cream or water if required, to whip icing to correct consistency)