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Recipes
surprise in a pocket cupcake frosting
By mitzzy
Frost one 13x9" cake or 2 dozen cupcakes with this rich, chocolatey icing
- 6 oz semi-sweet or unsweetened chocolate chips
- 1 can (300 mL) Regular Eagle Brand® sweetened condensed milk
- Dash salt
- 3 tbsp (45 mL) water
- 1 tsp (5 mL) vanilla extract
Coconut Almond Macaroons
By mitzzy
The macaroon, a well-known cookie made from egg whites, sugar, and almond paste or coconut
- 2 1/2 cups shredded coconut
- 1 cup slivered almond
- 1/4 teaspoon almond extract
- 1/2 cup sugar
- 6 egg whites
Cheesecake Factory's Carrot Cake Cheesecake Recipe
By mitzzy
In large bowl of electric mixer, beat cream cheese, sugar and vanilla until smooth
- For Cheesecake:
- 16 ounces cream cheese, room temperature
- 3/4 cup sugar
- 2 1/2 teaspoons vanilla extract
- 1 tablespoon flour
- 3 eggs
- For Carrot Cake:
- 3/4 cup vegetable oil
- 1 cup sugar
- 2 eggs
- 1 1/2 teaspoon vanilla extract
- 1 cup flour
- 1 teaspoon baking soda
- 1 1/2 teaspoon ground cinnamon
- 8 1/2 ounces can crushed pineapple, packed in juice, drained well,
- reserve juice
- 1 cup grated carrots
- 1/2 cup coconut
- 1/2 cup chopped walnuts
- For Pineapple Cream Cheese Frosting:
- 2 ounces cream cheese, softened
- 1 tablespoon butter, softened
- 1 3/4 cup confectioners' sugar
- 1 teaspoon vanilla extract
- 1 tablespoon reserved pineapple juice
Red Velvet Sugar Cookies
By mitzzy
1.In a mixer, beat butter and sugar until well combined, about 2 minutes
- 1-1/2 cup Butter (I Use Unsalted)
- 2 cups Sugar
- 3 eggs
- 4 teaspoons Vanilla Extract
- 2 teaspoons Almond Extract
- 1 teaspoon red gel food coloring
- 4 cups All-purpose Flour
- 2 tablespoons cocoa
- 1 teaspoon Salt
- 1 teaspoon Baking Powder
Peanut Blossom Cookies Recipe
By mitzzy
Line three baking sheets with parchment paper
- Peanut Blossom Cookies:
- 1/2 cup (113 grams) unsalted butter, room temperature
- 3/4 cup (185 grams) peanut butter (smooth or crunchy)
- 1/3 cup (70 grams) light brown sugar
- 1/3 cup (65 grams) granulated white sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 tablespoons milk
- 1 1/2 cups (210 grams) all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Coating:
- 1/3 cup (65 grams) granulated white sugar
- Garnish:
- 48 milk chocolate Kisses, unwrapped
Braised Short Ribs or Pot Roast
By mitzzy
Onion soup powder, wine, and ketchup
- 1 6-pound pot roast or 6 pounds beef short ribs
- salt, pepper, dry mustard
- 2 medium onions, thinly sliced
- 2 medium carrots, trimmed and sliced
- 2 celery ribs, diced
- 1/2 cup water
- 1/2 cup red wine
- 1/2 cup ketchup or a can of tomato soup
- 1 package onion soup mix or beef gravy mix
- 1/2 teaspoon, optional, liquid smoke
- 6-8 large potatoes, quartered
Vanilla Cupcakes
By mitzzy
These are great cupcakes for anytime of the year!
- 2 cups all purpose flour
- 1 1/2 cups sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 4 egg whites from large eggs
- 1/2 cup shortening
- 1 cup 2% milk
- 2 large eggs
- 1 1/2 teaspoon vanilla
Peanut Brittle
By mitzzy
Simple, classic recipe for Peanut Brittle!
- 2 cups granulated white sugar
- 1 cup water
- 1 cup light corn syrup
- 2 cups raw or roasted & salted peanuts
- 1/4 teaspoon salt (if you used raw peanuts)
- 1 teaspoon baking soda
Anytime Sugar Cookies
By mitzzy
Preheat oven 350°. Combine flour, baking soda, cream of tartar and salt in medium bowl; set aside
- 2-1/2 cups all-purpose flour
- 1/2 tsp. baking soda
- 1/2 tsp. cream of tartar
- 1/4 tsp. salt
- 1 cup (2 sticks) I Can't Believe It's Not Butter!® All Purpose Sticks
- 3/4 cup granulated sugar, divided
- 1 egg
- 1/2 tsp. vanilla extract
- 1/2 cup confectioners sugar
CLASSIC PEANUT BUTTER COOKIES
By mitzzy
These peanut butter cookies have been a favorite for years!
- 1 cup firmly packed brown sugar
- 1/2 cup LAND O LAKES® Butter, softened
- 1/2 cup peanut butter
- 1 LAND O LAKES® All-Natural Egg
- 1 teaspoon vanilla
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Sugar