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Recipes
Semisweet Chocolate Layer Cake with Vanilla Cream Filling
By mitzzy
For cake: Preheat oven to 325°F
- Cake
- 6 ounces semisweet chocolate, chopped
- 3/4 cup all purpose flour
- 3/4 cup cake flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon coarse kosher salt
- 1 3/4 cups (packed) dark brown sugar
- 6 tablespoons (3/4 stick) unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 2 large eggs
- 3/4 cup buttermilk
- Cream filling
- 1 teaspoon unflavored gelatin
- 1 1/2 cups chilled whipping cream, divided
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Ganache
- 1 cup heavy whipping cream
- 2/3 cup light corn syrup
- 18 ounces semisweet chocolate, chopped
- Additional powdered sugar
Peppermint Patties
By mitzzy
These are really good!
- Ingredients:
- 3/4 cup sweetened condensed milk
- 1 1/2 teaspoons peppermint extract
- 4 cups confectioners' sugar
- 3 cups semisweet chocolate chips
- 2 teaspoons shortening
Cocolate Chip Peanut Butter Bars
By mitzzy
Peanut Butter Cup Stuffed Chocolate Chip Cookies recipe from picky-palate (she has so many super crazy recipes, you...
- Cocolate Chip Peanut Butter Bars
- by betchacanteatjustone
- What do you get when you combine homemade Peanut Butter Cups with Chocolate Chip Cookies??
- You get fantastic Chocolate Chip Cookie Peanut butter bars!
- To make these, you need to first whip up some cookie dough, you can use your favorite or use THIS recipe (minus the pb cups) Just be sure to cut the recipe in half if you don't want to have leftover cookie dough.
- Press cookie dough into a 11X13" pan lined with parchment paper
- Bake for about 20 minutes in an oven preheated to 325 degrees or until the edges are golden brown and the middle is just set.
- (Baking time may vary based on your oven)
- Cool the cookie "slab"
Spiced Pumpkin Cake
By mitzzy
1.Heat oven to 350° F. Butter and flour a 12-cup Bundt pan
- 1 cup (2 sticks) unsalted butter, at room temperature, plus more for the pan
- 3 cups all-purpose flour, spooned and leveled, plus more for the pan
- 5 teaspoons pumpkin pie spice
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 15-ounce can pumpkin puree (1 1⁄2 cups)
- 1/2 cup whole milk
- 1/4 cup molasses
- 1 1/4 cups confectioners’ sugar
- 2 tablespoons fresh lemon juice
Bananas Foster Bread Pudding
By mitzzy
For this bread pudding, you’ll need the bread pudding staples–cubes of a formerly awesome stale loaf of bread (...
- 6 c. stale bread or croissant cubes
- 4 medium bananas, divided
- 4 eggs
- 3 egg yolks
- 1 1/2 c. milk
- 1 1/2 c. heavy cream
- 1 c. brown sugar, divided
- 1/4 tsp. kosher salt
- 1 tsp. vanilla extract
- 1 1/2 tsp. rum flavoring (optional; I leave it out because I don’t like the flavor of rum, but true Bananas Foster has rum in it.)
- 1 tsp. cinnamon, divided
- 2 Tbsp. butter, divided
Buttercream Frosting
By mitzzy
Delicious!
- 4 sticks unsalted butter, softened
- pinch of fine grain sea salt
- 1 tablespoon clear vanilla extract
- 2 pounds confectioners’ sugar, sifted
- 4-6 tablespoons heavy cream or milk
Cranberry Cream Cheese Bars
By mitzzy
HEAT oven to 350°F. Spray 13 x 9-inch baking pan with no-stick cooking spray
- Crisco® Original No-Stick Cooking Spray
- 2 cups Pillsbury BEST® All Purpose Flour
- 1 1/2 cups rolled oats
- 3/4 cup plus 1 tablespoon firmly packed brown sugar
- 1 cup (2 sticks) butter, softened
- 1 (8 oz.) package cream cheese, softened
- 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
- 1/4 cup lemon juice
- 2 tablespoons cornstarch
- 1 (16 oz.) can whole berry cranberry sauce
Pie Crust
By mitzzy
I have to tell you that when I started really cooking, one of the things I was most scared to make was pie crust
- 9-Inch Single Pie Crust
- 1 1/4 c. all-purpose flour
- 1/2 tsp. salt
- 1/3 c.+ 1 Tbsp. shortening (I prefer butter flavored but either works)
- Ice water (probably about 1/4 c.)
Bissara or Fava Bean Hummus
By mitzzy
Hummus is what you’re used to but this North African spin on the chick pea, Middle Eastern approach to a bean spr...
- 1 19 ounce can fava beans, drained 4 cloves garlic, finely crushed
- 1/3 cup extra virgin olive oil
- 2-3 tablespoons fresh lemon juice
- 4 springs parsley
- 1/4 dried red chili pepper
- 2 teaspoons sweet paprika
- 1 teaspoon cumin (or more, to taste)
- Salt, black pepper to taste
Our Favorite Cake Recipes
By mitzzy
Thirty top-rated cake recipes, including chocolate cake, cheesecake, carrot cake, ice cream cake, and more
- For cake layers:
- 4 large egg yolks at room temperature 30 minutes
- 2 tablespoons whole milk
- 1/2 teaspoon pure vanilla extract
- 3/4 cup sugar, divided
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 2 large egg whites at room temperature 30 minutes
- For soufflélayers:
- 6 ounces fine-quality 60%-cacao bittersweet chocolate, finely chopped
- 1/4 cup water
- 5 large eggs, separated, at room temperature 30 minutes
- 1/4 teaspoon salt
- 1/2 cup sugar, divided
- 1 tablespoon unsweetened cocoa powder
- For meringue layers:
- 2/3 cup hazelnuts (3 1/2 ounces)
- 3 large egg whites at room temperature 30 minutes
- 1/8 teaspoon salt
- 1/8 teaspoon cream of tartar
- 1/2 cup sugar
- For syrup:
- 1/3 cup water
- 2 tablespoons sugar
- 1 teaspoon instant-espresso powder
- For filling:
- Coffee and mocha buttercreams
- Equipment: 3 (15-by 10-inch) 4-sided sheet pans (1/2 inch deep)