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Recipes
THOMAS HASS CHOCOLAT SPRKLE COOKIES
By mitzzy
Melt chocolate on top of double boiler, over (but not in contact with ) simmering water
- 1/2 lb bittersweet chocolate (recommends Valrohna if you can find it )
- 3 tbsp butter room temp
- 2 eggs
- 1 tbsp homey
- 1/3 cup sugar, plus more for rolling
- 3/4 c ground almonds
- 2 tsp cocoa powder
- Pinch of salt
- Powdered sugar for garnish
Classic Pound Cake
By mitzzy
Velvety, dense, and rich, pound cake has been a baker's staple since colonial times
- 8 oz. (1 cup) unsalted butter, slightly firm, plus 1 Tbs. softened
- 8 oz. (1-3/4 cups) all-purpose flour, sifted
- 1/2 tsp. table salt
- 5 large eggs
- 1-1/2 tsp. pure vanilla extract
- 8-3/4 oz. (1-1/4 cups) superfine sugar
- Nonstick cooking spray
- Confectioners’ sugar, for dusting
Italian Cream Puffs
By mitzzy
Mix together vanilla instant pudding mix, cream and milk
- 2 (3.5 ounce) packages instant vanilla pudding mix
- 2 cups heavy cream
- 1 cup milk
- 1/2 cup butter
- 1 cup water
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 eggs
Christmas Cookies {Cookie Recipe}
By mitzzy
Preheat oven to 350 degrees
- Amanda's Amazing Sugar Cookies II
- 1-1/2 cup Butter (I Use Unsalted)
- 2 cups Sugar
- 2 whole Eggs
- 2 whole Eggs Yolks
- 4 teaspoons Vanilla Extract
- 2 teaspoons Almond Extract
- 4 cups All-purpose Flour
- 1 teaspoon Salt
- 1 teaspoon Baking Powder
O'Charley's Chicken Harvest Soup
By mitzzy
In a large pot, melt butter
- O'Charley's Chicken Harvest Soup
- 1/4 pound butter
- 3/4 cup flour
- 2 1/2 to 3 quarts water
- 2 tablespoons chicken base
- 2 quarts chicken stock (see chicken tenders recipe)
- 1 pound fresh carrots, diced
- 6 to 7 ribs celery, diced
- 1 medium onion, diced
- 3/4 teaspoon white pepper
- 3/4 teaspoon garlic powder
- Cooked chicken tenders (recipe follows)
- 10 ounces egg noodles
Chocolate Filled Bonbons
By mitzzy
Preheat oven to 3500. Cream Crisco and sugars until fluffy
- : 3/4 C Crisco
- 1/2 C granulated Sugar
- 1/4 C packed brown sugar
- 1 egg
- 2 tsp vanilla extract
- 1/2 tsp almond extract
- 1 3/4 C unsifted all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 c finely chopped or ground blanched almonds or pecans
- 3 1/2 - 4 dozen chocolate kisses
Ginger-Lime Kale with Roasted Butternut Squash
By mitzzy
Boost your immunity with this low-cal vegetarian dish that makes a satisfying weeknight or weekend meal
- INGREDIENTS:
- 2 cups chopped butternut squash, peeled and seeded (cut into 3/4-inch cubes)
- 1 1/2 tbsp olive oil, divided
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tbsp fresh grated ginger root
- 8 cups thinly sliced kale leaves
- 1 1/2 cups organic canned chickpeas, drained and rinsed (TIP: Opt for BPA-free canned beans such as Eden Organic.)
- 1 tbsp fresh lime juice
- 1/4 tsp sea salt
- 1/4 cup fresh pomegranate arils
Sugar Cookie Hearts
By mitzzy
Simple butter and sugar cookie dough, baked into precious heart shapes
- 1 1/2 cups unsalted butter, softened
- 1 cup sugar
- 1 egg
- 1 yolk
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon almond extract
- 1/4 cup half-and-half or whipping cream
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 3/8 teaspoon salt
White Bean, Spinach & Pesto Soup Recipe
By mitzzy
Unbelievably delicious, fresh, filling, healthy, and vegetarian (if you’d like!) soup…
- 3 cups chicken stock (or vegetable stock)
- 2 (19 oz.) cans white beans (I used Great Northern), drained
- 2 cups loosely-packed fresh spinach
- 2 Tbsp. pesto, homemade or storebought
- salt and freshly-ground black pepper
- freshly-grated Parmesan cheese, for serving
Lemon Lemon Loaf
By mitzzy
Sometimes simplicity speaks volumes
- FOR THE LEMON CAKE
- 1 1/2 cups cake flour
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 2 1/4 cups sugar
- 8 large eggs, at room temperature
- 1/4 cup grated lemon zest (from about 4 lemons)
- 1/4 cup fresh lemon juice
- 2 cups (4 sticks) unsalted butter, melted and cooled
- 1/2 cup sour cream, at room temperature
- 2 teaspoons pure vanilla extract
- FOR THE LEMON SYRUP
- 1/3 cup fresh lemon juice
- 1/3 cup sugar
- FOR THE LEMON GLAZE (OPTIONAL)
- 2 cups confectioners' sugar, sifted, or more if needed
- 4 to 6 tablespoons fresh lemon juice