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Recipes
White Chocolate Truffle and Chocolate Fudge Layer Cake
By mitzzy
A thick layer of pure white chocolate truffle separates the amaretto-brushed layers, and a bit more truffle filling...
- Chocolate stars
- 6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
- 1 tablespoon solid vegetable shortening
- Nonstick vegetable oil spray
- Cake
- 4 ounces unsweetened chocolate, chopped
- 1 3/4 cups all purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 1/2 cups whole milk
- Filling and frosting
- 3 cups chilled whipping cream
- 1/4 cup (1/2 stick) unsalted butter, cut into pieces
- 1 pound good-quality white chocolate (such as Lindt or Baker's), finely chopped
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 4 tablespoons amaretto or other almond liqueur
Chocolate Pecan Tart
By mitzzy
1.Heat oven to 350° F. Spread the pecans on a rimmed baking sheet and toast, tossing once, until fragrant, 6 to 8 ...
- 1 3/4 cups pecan halves
- 1 1/4 cups all-purpose flour, spooned and leveled
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon kosher salt, plus a pinch for the filling
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/4 cup sugar
- 2 large egg yolks
- 1/2 pound semisweet chocolate, chopped
- 3/4 cup heavy cream
Melt in your mouth Short Bread Cookies
By mitzzy
Mix with hand mixer, Bake 300' oven for 16-19 minutes let cool on cookie sheet p
- 1/2 cup cornstarch
- 1/2 cup icing sugar
- 1/2 cup all purpose flour
- 1 cup butter
- 1 tsp baking powder
French Country Bread
By mitzzy
The combined effort of bread machine and time make a loaf with a robust flavor and a crust that is at once crusty a...
- For the Sponge:
- 2/3 cup warm (105 to 115°F) water
- 1/2 tsp. active dry yeast
- 3-1/2 oz. (3/4 cup) unbleached all-purpose flour
- 1 Tbs. whole-wheat flour
- 1 tsp. rye flour
- For the Bread:
- 13 to 15 oz. (3 to 3-1/2 cups) unbleached bread flour
- 3/4 cup water
- 1-1/4 tsp. salt
- 1 Tbs. honey
- 1 tsp. active dry yeast
- Cornmeal or semolina for baking
- Flour or bran flakes for finishing (optional)
Peanut Butter and Chocolate Chip Rice Krispies Balls
By mitzzy
These crunchy, nutty, chocolatey confections make such an elegant present, only a beautiful sheet of paper will do
- Peanut Butter and Chocolate Chip Rice Krispies Balls
- •2 (1.4-ounce) chocolate-covered toffee candy bars
- •2 cups Rice Krispies
- •1/2 cup chunky peanut butter
- •16 regular-size marshmallows
- •1/4 cup mini semisweet chocolate chips
- •Canola oil
Easy Swirl Pound Cake
By mitzzy
Like most everyone else, I can find very little not to like about the taste of Nutella spread! Until now, the most
- 1 1/2 cups flour
- 4 eggs, at room temperature
- 2 teaspoons vanilla
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 1 1/4 cups sugar
- One 12.3-ounce jar CocoaHaze (or one 13-ounce jar Nutella)
Peanutty Cranberry Bars
By mitzzy
. Heat oven to 350°F. Grease 8-inch square baking pan
- 1/2 cup (1 stick) butter or margarine, softened
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 cup all-purpose flour
- 1 cup quick-cooking rolled oats
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup REESE'S Peanut Butter Chips
- 1-1/2 cups fresh or frozen whole cranberries
- 2/3 cup light corn syrup
- 1/2 cup water
- 1 teaspoon vanilla extract
Glazed Lemon Bars
By mitzzy
Preheat oven to 350. Lightly spray a 9×13″ pan with non-stick cooking spray and set aside
- Crust
- 2 c. all-purpose flour (lightly spooned into the measuring cup and leveled with a knife)
- 1/2 c. powdered sugar
- 1 c. (2 sticks) butter, softened to room temperature
- Filling
- 4 large eggs at room temperature
- 1/4 c. freshly-squeezed lemon juice, strained of pulp and seeds
- 1 tsp. baking powder
- 1/4 c. all-purpose flour
- 2 c. white sugar
- Glaze
- 1 c. powdered sugar
- 3 tablespoons strained freshly squeezed lemon juice
Stimulating Stir-Fried Vegetables
By mitzzy
Mix together the soy sauce, lemon juice, and ginger
- 1/4 cup soy sauce
- 1/4 cup lemon juice
- 1-2 tsp. grated fresh ginger root
- 1 lb. extra-firm tofu
- 2 Tbsp. vegetable oil
- 1 cup cauliflower florets
- 1 cup broccoli florets
- 3 carrots, cut into 2-inch strips
- 1 medium onion, sliced
- 1 green pepper, sliced
- 1 cup snow peas
- 1 cup sliced mushrooms
- 2 green onions, chopped
- 2 cups cooked rice
Gingersnap Cherry Cheesecake
By mitzzy
1.Heat oven to 350° F. In a medium bowl, combine the ground gingersnaps and butter
- 3 cups ground gingersnap cookies
- 1/2 cup (1 stick) unsalted butter, melted
- 3 8-ounce bars cream cheese, at room temperature
- 1 1/4 cups sugar
- 2 large eggs
- 2 cups sour cream
- 2 teaspoons pure vanilla extract
- 1/2 cup cherry preserves