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Recipes
Vegetable Barley Soup
By mitzzy
This winter favorite may be meatless, but it’s rich with filling barley and chickpeas and hearty vegetables like ...
- 1 1/2 cups barley
- 1/4 cup olive oil
- 6 carrots, diced
- 6 stalks celery, diced
- 4 large onions, diced
- 4 parsnips, diced
- kosher salt and black pepper
- 1 102-ounce can diced tomatoes (or four 28-ounce cans)
- 1 bunch kale, thick stems discarded and leaves chopped (about 8 cups)
- 2 15.5-ounce cans chickpeas, rinsed
Mile-High Chocolate Cake
By mitzzy
This four-layer stunner may just render all your other chocolate-cake recipes obsolete
- For cake
- 5 ounces fine-quality unsweetened chocolate, chopped
- 2 1/4 sticks unsalted butter, softened
- 2 3/4 cups sifted cake flour (not self-rising; sift before measuring)
- 1/4 cup unsweetened cocoa powder (not Dutch-process)
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 large eggs, at room temperature 30 minutes
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1 1/2 teaspoons pure vanilla extract
- 2 cups sour cream
- For frosting
- 1 cup sugar
- 6 tablespoons all-purpose flour
- 6 tablespoons unsweetened cocoa powder (not Dutch-process)
- 1 1/2 cups whole milk
- 4 ounces fine-quality unsweetened chocolate, finely chopped
- 1 tablespoon pure vanilla extract
- 6 sticks (1 1/2 pound) unsalted butter, at room temperature
- Equipment: 2 (8- by 2-inch) round cake pans
Peanut Butter & Chocolate Shortbread Bars
By mitzzy
Upgrade the classic bar cookie with the buttery tenderness of a shortbread crust
- Print It| Add to Favorites| ShareThis| To learn more, read the article:
- Raising the Bar Cookie
- Peanut Butter & Chocolate Shortbread Bars
- by Nicole Rees
- read reviews (6) Upgrade the classic bar cookie with the buttery tenderness of a shortbread crust. These crowd-pleasing bars are covered with a creamy peanut butter spread and bittersweet chocolate ganache.
- Yields 4 dozen 1-1/2-inch-square bars.
- bittersweet chocolate
- pure vanilla extract
- butter
- more
- granulated sugar table salt all-purpose flour peanuts peanut butter confectioners' sugar cream
- For the crust:
- 7 oz. (14 Tbs.) unsalted butter, melted and cooled to just warm
- 1/2 cup granulated sugar
- 1/2 tsp. table salt
- 9-1/2 oz. (2 cups plus 2 Tbs.) unbleached all-purpose flour
- 1/2 cup unsalted peanuts, finely chopped
- Tip: For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.For the peanut butter filling:
- 1 cup creamy peanut butter (not natural but an emulsified variety such as Jif)
- 3 oz. (6 Tbs.) unsalted butter, at room temperature
- 6 oz. (1-1/2 cups) confectioners’ sugar
- 1 tsp. pure vanilla extract
- For the ganache:
- 5 oz. good-quality bittersweet chocolate, such as Lindt Excellence, chopped (about 1 heaping cup)
- 1/2 cup plus 2 Tbs. heavy cream
pistachio and cranberry chocolate cookies
By mitzzy
After a few flops, I had success
- 3/4 cup unsalted butter
- 2/3 cup dark brown sugar
- 2/3 cup granulated sugar
- 2 T light corn syrup
- 1 T cider vinegar or white vinegar
- 2 large eggs
- 1 T vanilla extract
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 2 1/4 cup flour
- 2 cups dried cherries
- 1 cup pistachios, shelled
- 2 cups mini semi sweet chocolate chips
Spinach and Cheese Cannelloni
By mitzzy
A fairly basic pasta sauce is all that is needed
- 250 g fresh ricotta
- 1/4 cup grated cheese
- 250 g frozen spinach, thawed and well drained
- 1 egg, beaten
- pinch nutmeg
- Salt and pepper to taste
- 1 clove crushed garlic
- 1/4 cup grated fresh parmesan or mossarella cheese
- fresh lasagne sheets
- 1 x 600ml jar pasta sauce
Garam Masala-Chocolate Gingerbread
By mitzzy
Combine the flour, cocoa powder, baking soda, salt, and garam masala in a large bowl
- 3 cups all purpose flour, plus for dusting
- 2/3 cup Dutch-processed cocoa powder
- 1 teaspoon baking soda
- 3/4 teaspoon fine salt
- 1 1/2 teaspoons garam masala (Indian spice blend available at specialty shops)
- 12 tablespoons unsalted butter, at room temperature (1 1/2 sticks)
- 3/4 cup light brown sugar
- 1 tablespoon freshly grated ginger
- 1 large egg, lightly beaten
- 1/2 cup molasses
- Chocolate Glaze, recipe follows
- Royal Icing, recipe follows
- Toasted fennel seed, dried rose petals and gold or silver dragees, for garnish
The Sweet Magic of Christmas
By mitzzy
May the holiday season fill your home with joy, your heart with love, and your life with laughter
- 3/4 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1 teaspoon Spice Island® Pure Vanilla Extract
- 2-3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Tinted frostings, colored sugars, edible glitter and nonpareils 72
Strawberry and Rhubarb Pie
By mitzzy
This classic pie combines the tartness of spring rhubarb with the sweetness of strawberries
- 1 recipe Classic Crisco® Double Pie Crust
- FILLING
- 4 cups (1L) rhubarb, cut into 1” (2.5cm) pieces
- 2 cups (500mL) strawberries, halved
- 1/2 cup (125mL) brown sugar
- 1/2 cup (125mL) granulated sugar
- 1/2 cup (125mL) Robin Hood® All Purpose Flour
- 1 tbsp (30mL) lemon zest
- 1 tsp (5mL) cinnamon
- 1 egg, beaten
- 2 tbsp (30mL) coarse sugar
Lemon Miso Tahini Dressing & Fresh Dill!
By mitzzy
Tahini is a purée of hulled sesame seeds
- 1/4 cup sesame tahini
- 2 tablespoons lemon juice
- 1 tablespoon any light-colored miso
- 1 tablespoon fresh dill, minced
- 1 clove garlic, minced or pressed
- 3 to 4 tablespoons water, start with less
Cherry Bonbon Cookies
By mitzzy
These cookies have always been part of my Christmas cookie baking
- CHRISTMAS GLAZE:
- 36 maraschino cherries
- 1 cup butter, softened
- 1-1/2 cups confectioners' sugar
- 1 tablespoon whole milk
- 3 teaspoons Spice Island® Pure Vanilla Extract
- 2-3/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1-1/4 cups confectioners' sugar
- 1 to 2 tablespoons water
- Red and green liquid food coloring
- Colored sprinkles
- CHOCOLATE GLAZE:
- 1 cup confectioners' sugar
- 1 to 2 tablespoons water
- 1 ounce unsweetened chocolate, melted
- 1 teaspoon Spice Island® Pure Vanilla Extract
- 1/2 cup chopped pecans or walnuts