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Recipes
Dried Strawberry Hamantashen Filling
By mitzzy
Dried strawberries are the dried sour cherries of the new milennieum
- 1/2 cup yellow raisins
- 2 cups, or a bit less, dried strawberries
- 1/2 cup chopped apricots, preferably Californian *
- 1/3 cup water
- 1/2 cup sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon orange juice concentrate, optional or
- 1/2 teaspoon orange extract
Homemade Caramel for Apple Dipping
By mitzzy
Caramel Apple Fondue: I also wanted to mention that you can easily turn something like this into a fun party food
- 1 pound dark brown sugar (about 2 cups packed brown sugar)
- 2 sticks unsalted butter
- 1 14-ounce can sweetened condensed milk
- 2/3 cup dark corn syrup
- 1/3 cup pure maple syrup
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon molasses
- 1/4 teaspoon salt
Raspberry-Walnut Crumble Bars
By mitzzy
Heat oven to 350° F. Spray an 8-inch square baking pan with the cooking spray
- nonstick cooking spray
- 1 3/4 cups all-purpose flour, spooned and leveled
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
- 1 cup sugar
- 2 large egg yolks
- 1 teaspoon pure vanilla extract
- 2/3 cup raspberry jam
- 1 cup chopped walnuts
Double Vanilla Old Fashioned Rice Pudding
By mitzzy
A comfort food classic. You can make rice pudding on the stove top or in the oven
- 1 cup long grain rice
- 3/4 cup sugar
- 1/4 teaspoon salt
- 3 cups milk
- 1 cup light cream or half and half
- 3/4 cup water
- 3 eggs, optional *
- 3 tablespoons unsalted butter
- 2 teaspoons pure vanilla extract
- 1/2 cup raisins
- Nutmeg, a lot of fresh gratings
- Scrapings of a vanilla bean
- Cinnamon
- *with eggs, this is a more set rice pudding. Without them, it is a bit more of a creamy custard. I like it both ways.
Perfect Cupcake Frosting and Filling
By mitzzy
Whisk together the flour and the milk
- 3 T Flour
- 1/2 C milk (whole milk is best, but I used non-fat when it's all I have and it's actually fine)
- 1/2 C real butter
- 1/2 C sugar (that's granulated sugar, not powdered sugar)
- 1 t vanilla extract, or other flavor if you wish.
Chocolate Raspberry Cocos Balls
By mitzzy
1. Preheat oven to 170°C
- 35 - 35g cocoa powder
- 80 - 80ml water
- 150 - 150g dark chocolate, melted
- 150 - 150g butter, melted
- 300 - 300g brown sugar
- 130 - 130g almond meal
- 4 - 4 eggs, separated
- - cocos, chopped
- - powderedsugar
Ghirardelli Stuffed Brownies
By mitzzy
You may want to make two pans, just so you don’t have to share
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup butter (1 stick)
- 1/4 cup semi sweet or dark chocolate chips
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 20 About 20 Ghirardelli Squares of your choosing
Rich & Dark Chocolate Cake
By mitzzy
This chocolate cake recipe is such a simple and delicious one
- Ingredients:
- 1 3/4 1 3/4 3/4 cups all-purpose flour
- 2 2 2 cups granulated sugar
- 3/4 3/4 3/4 cup Cacao Barry Cocoa Powder – Extra Dark
- 2 2 2 teaspoons baking soda
- 1 1 1 teaspoon baking powder
- 1 1 1 teaspoon salt
- 2 2 2 eggs
- 1 1 1 cup strong black coffee (can be hot)
- 1 1 1 cup buttermilk, room temperature
- 1/2 1/2 1/2 cup vegetable oil
- Swiss Meringue Buttercream {click here for printable recipe}
- 3 to 3, that you will need approximately 3 times the Swiss Meringue Buttercream recipe for this Rich & Ruffly cake. Because it does take some time to make, I always make in batches of 3, because it freezes so well and saves time.
- Ingredients:
- 5 5 150g) large egg whites (30g each–total 150g)
- 1 1 2 cup plus 2 tablespoons superfine granulated sugar
- 1 1 1 pound (4 sticks) unsalted butter, softened, cut into cubes
- 2 2 2 teaspoons pure vanilla extract
- Pinch Pinch of salt
- Method:
- to 5 airtight container in refrigerator for up to one week, leaving out at room temperature when needed, rewhipping in mixer for 5 minutes.
- to 6-8 freeze for up to 6-8 weeks.
- 5 approximately 5 cups of buttercream.
- 1 1 1 tablespoon pure vanilla extract
Toffee Bits Triangles
By mitzzy
My boss made this receipe and brought the goodies in to work
- •1 cup (250 mL) butter or margarine, softened
- •1 cup (250 mL) packed light brown sugar
- •1 teaspoon (5 mL) vanilla
- •1 egg yolk
- •2 cups (500 mL) all-purpose flour
- •1 1/4 cups (220 g) CHIPITS SKOR Toffee Bits, divided
- •2 cups (300 g) CHIPITS Semi-Sweet Chocolate Chips
Poured Fondant Icing
By mitzzy
This frosting is the traditional coating for such baked goods as petits fours
- 1 cup (5 ounces) white confectionery coating or white chocolate chips
- 4 cups (1 pound) confectioner's sugar or glazing sugar
- 1/4 cup (2 3/4 ounces) light corn syrup
- 1/4 cup (2 ounces) hot water
- 1 teaspoon vanilla extract
- food coloring