Ctozzi's profile page
Recipes
Vanilla Cookies and Cream Cupcakes
By ctozzi
For the cake: In a mixing bowl, make up the boxed cake mix using the directions on the back (you’ll typically nee...
- FOR THE CUPCAKES:
- 1 box (18 Oz. Size) White Cake Mix
- Additional Required Ingredients Specified In Mix Package (typically Water, Eggs And Oil)
- 30 whole Vanilla Cookies
- FOR THE FROSTING:
- 1 cup Vanilla Cookie Crumbs
- 1/2 cups Butter
- 1/2 cups Shortening
- 2 Tablespoons Heavy Cream
- 1 teaspoon Vanilla
- 1/8 teaspoons Salt
- 4 cups Powdered Sugar
- FOR GARNISH:
- 8 whole Vanilla Cookies, Quartered
Strawberry Cream Tarts
By ctozzi
Anna Olson's mouth-watering Strawberry Cream Tarts recipe includes an easy mini-recipe for Vanilla Pastry Cream fil...
- Basic Vanilla Pastry Cream:
- 1 cup 2% milk
- 1/2 vanilla bean OR 1 1/2 tsp vanilla bean paste
- 3 large egg yolks
- 3 tablespoons sugar
- 2 tablespoons cornstarch
- 2 tablespoons unsalted butter, cut into pieces
- Strawberry Cream Tarts:
- 1 cup all-purpose flour
- 1 cup graham cracker crumbs
- 4 teaspoons sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 30 fresh strawberries, stems removed
Master French Chocolatier Jacques Torres' Famous Chocolate Chip Cookies
By ctozzi
Sift together the cake flour, bread flour, baking soda, baking powder, and salt into a medium sized bowl and set as...
- 2 cups minus 2 tablespoons cake flour
- 1 2/3 cups bread flour
- 1 1/2 teaspoons baking powder
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons coarse salt
- 2 1/2 sticks (1 1/4 cups) unsalted butter, room temperature
- 1 1/4 cups light brown sugar, packed
- 1 cup plus 2 tablespoons granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 1/3 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content
- sea salt or fleur de sel, for sprinkling
Anita’s Swedish Braided Bread
By ctozzi
Heat sour cream in microwave until lukewarm
- For Topping:
- Yields 3 Breads
- 2 cups dairy sour cream
- 2 packages active dry yeast
- 1/2 cup warm water (105-115 degrees)
- 1/4 cup butter
- 1/3 cup sugar
- 2 tsp salt
- 2 eggs
- 6 cups (approx) all-purpose flour
- 2 cans apple pie filling
- Toasted Almonds
- Buttercream icing
Falafel Sandwich with Tomato-Cucumber Salad
By ctozzi
Heat the oven to 425°F. In a food processor, pulse the chickpeas, 2 Tbs
- 1 15-oz. can chickpeas, rinsed and drained
- 7 Tbs. extra-virgin olive oil
- 1 tsp. ground cumin
- 1/2 tsp. ground coriander
- Kosher salt and freshly ground black pepper
- 1 medium yellow onion, diced
- 1/2 cup plain fine dry breadcrumbs; more as needed
- 1-1/2 cups cherry tomatoes, quartered
- 1 medium pickling cucumber or 1/3 English cucumber, halved and sliced 1/4 inch thick
- 1 Tbs. fresh lemon juice
- 4 pitas, warmed
Italian Easter Cookie-Grandmom's Cookies
By ctozzi
This is a recipe my grandmom taught me to make a Easter time
- Icing:
- 12 eggs
- 1 cup corn oil (Mazzola)
- 1/2 lb. margarine, melted
- 1-2oz. bottle lemon extract
- 3 cups sugar
- 14 teaspoons baking powder
- Flour
- 1 bag of confectioner's sugar
- Milk
- 2 - round non-perils candies
Sticky Toffee Pudding
By ctozzi
Sticky toffee pudding is a tender cake, of British origin, studded with honey-sweet dates and doused in a buttery t...
- For the toffee sauce:
- 1/2 cup pitted and finely chopped dates
- 3/4 tsp. baking soda
- 3/4 cup boiling water
- 4 Tbs. (1/2 stick) unsalted butter, at room temperature
- 3/4 cup firmly packed dark brown sugar
- 2 eggs
- 2 tsp. vanilla extract
- 1 cup all-purpose flour
- 1 1/4 tsp. baking powder
- 1/2 tsp. kosher salt
- 4 Tbs. (1/2 stick) unsalted butter
- 3/4 cup firmly packed dark brown sugar
- 3/4 cup heavy cream
- 2 tsp. vanilla extract
- Pinch of kosher salt
Pumpkin Marshmallow Cinnamon Cake
By ctozzi
To make the pumpkin brown butter cake, start by preheating the oven to 325 degrees F
- FOR THE CAKE:
- 3/4 cups Unsalted Butter, At Room Temperature
- 2 cups All-purpose Flour
- 2 teaspoons Baking Soda
- 3 teaspoons Ground Cinnamon
- 1 teaspoon Ground Ginger
- 1/4 teaspoons Allspice
- 1 teaspoon Salt
- 1-1/2 cup Sugar
- 1/2 cups Light Brown Sugar
- 1-1/2 cup Pumpkin Puree
- 3 whole Eggs
- 1/2 cups Sour Cream
- FOR THE FILLING:
- 16 whole Marshmallows
- 1 cup Unsalted Butter, At Room Temperature
- 1 cup Confectioner's Sugar
- 1 teaspoon Pure Vanilla Extract
- 8 ounces, weight Marshmallow Fluff
- FOR THE FROSTING:
- 5 whole Egg Whites
- 1 cup Sugar
- 1 pinch Salt
- 2 cups Unsalted Butter, At Room Temperature
- 1 teaspoon Pure Vanilla Extract
- 2 teaspoons Ground Cinnamon
Sticky Toffee Pudding
By ctozzi
The best dessert! Sweet and savory! This pudding tastes great cold or right out of the oven!
- 8 ounces dates finely chopped (abt 1 1/4 cups packed)
- 1 cup boiling water
- 1/2 cup unsalted butter - (1 stick) room temperature
- 1 cup golden brown sugar - (packed)
- 4 large eggs
- 1 3/4 cups self-rising flour
- 2 tablespoons instant coffee granules
- 1 teaspoon baking soda
- Powdered sugar
- Whipped cream
- Caramel Sauce (see recipe)
Chocolate Chip Cookie Dough Cake
By ctozzi
1. Preheat oven to 350 degrees F
- For the cake:
- 1 pkg French vanilla cake mix, plus ingredients on back of box
- 1 small box sugar free/fat free vanilla instant pudding mix
- 1 Tbsp vanilla bean paste*
- For the cookie dough/cookies:
- 2 sticks butter, softened
- 3/4 cup brown sugar
- 3/4 cup sugar
- 4 T milk
- 1 T vanilla extract
- 1/4 tsp salt
- 2 1/2 cups all-purpose flour
- 3/4 cup mini chocolate chips
- For cookie dough frosting:
- 3 sticks butter, softened
- 3/4 cup brown sugar
- 4- 4.5 cups powdered sugar
- 1/2 tsp salt
- 1 tsp vanilla extract
- 2-3 T milk, if needed
- Additional 1/2 cup mini chocolate chips