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Recipes
Sugary Birthday Buttercream Frosting
By ctozzi
Yield: Enough for filling & frosting a 3-layer, 8″ round cake
- 1 cup (227 g/2 sticks/8 oz) unsalted butter, softened
- 6 cups (750 g/1 lb + 10 oz) icing sugar (confectioners’)
- 1/2 cup (125 ml) whipping cream (35%)
- 2 tablespoons (30 mL) pure vanilla extract
- 1 tablespoon (15 mL) water
- a pinch of salt
Almond Coconut Bars
By ctozzi
1. Melt coconut oil in a small saucepan on the stove on low heat
- 2 cups whole raw almonds
- 1 cup shredded unsweetened coconut
- 1/2 cup almond butter
- 2/3 cup virgin coconut oil
- 1 tablespoons coconut flour
- 1/2 teaspoon salt
- 1 1/2 tablespoons molasses or honey
- 1 tablespoon vanilla extract
- 3 oz 70-85% dark chocolate
Jade's Strawberry-Filled Cupcakes
By ctozzi
Cook's Note: Quinoa flour can be found at health food stores
- 1 1/4 cups all-purpose flour
- 1/4 cup quinoa flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1 cup sugar
- 1 stick butter, at room temperature
- 2 large eggs, at room temperature
- 1/2 cup whole milk, at room temperature
- 1 teaspoon pure vanilla extract
- 1/3 cup strawberry fruit spread or jam
- 1/4 cup semisweet chocolate chips, such as Ghirardelli
- 1 stick butter, at room temperature
- 3 3/4 cups powdered sugar
- 1/4 cup whole milk, at room temperature
- 1 teaspoon pure vanilla extract
- 2 tablespoons strawberry fruit spread or jam
- Special equipment: 12-cup muffin pan; 12 paper cupcake liners, such as Betty Crocker Standard Size Baking Cups
Pate Sucree
By ctozzi
Pâte sucrée is the sweet, crumbly French tart dough used for baking the bases of sweet tarts
- 8 ounces (2 sticks) butter
- 6 ounces granulated sugar
- 2 teaspoons salt
- 16 ounces (about 3 1/4 cups) all purpose flour
- 1 egg
- 1 egg yolk
- 1.2 ounces heavy cream
- 1 tablespoon vanilla
Lemon Poppyseed Tea Cake
By ctozzi
Preheat oven to 350ºF (180ºC)
- Lemon Glaze:
- 1/2 cup butter , softened 125 mL (I used canola oil)
- 1 cup sugar 250 mL
- 2 eggs
- 1 1/2 cups All Purpose Flour 375 mL
- (I used 1 tsp baking soda)
- 1 tsp baking powder 5 mL (i used 1 ½ tsp baking powder)
- 1/4 tsp salt 1 mL
- 1/2 cup milk 125 mL
- 1/4 cup poppy seeds 50 mL
- 1 tbsp lemon zest 15 mL (I used lemon zest from 1 lemon)
- (I added lemon juice from 1 lemon, not lemony enough)
- 1/2 cup sugar 125 mL
- 1/4 cup lemon juice 50 mL
- Icing Glaze:
- 1 cup icing sugar 250 mL
- 3 tbsp milk 45 mL
Sticky Toffee Pudding
By ctozzi
In a medium saucepan, combine 1 1/4 cups of the cream with the butter, corn syrup and sugar; bring to a boil
- 2 1/2 cups heavy cream
- 1 stick (4 ounces) unsalted butter
- 1/2 cup light corn syrup
- 1 cup granulated sugar
- 6 ounces pitted dates, preferably Medjool (about 7 dates)
- 3/4 cup water
- 3/4 cup plus 2 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- Pinch of salt
- 4 tablespoons unsalted butter, softened
- 3/4 cup packed light brown sugar
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- Vanilla ice cream or lightly sweetened whipped cream, for serving
Smoked Salmon Blintz Cups
By ctozzi
??Creamy smoked salmon filling hides inside a rich, golden batter for an unforgettable flavour??
- :
- Ricotta cheese 1/2 cup 125 mL
- Chopped smoked salmon 1/4 cup 60 mL
- Cream cheese, softened 1/4 cup 60 mL
- Chopped fresh dill 1 tbsp. 15 mL
- Pepper 1/4 tsp. 1 mL
- All-purpose flour 1 cup 250 mL
- Baking powder 1 tsp. 5 mL
- Salt 1/4 tsp 1 mL
- :
- Large eggs 3 3
- Milk 1/3 cup 75 mL
- Butter, melted 2 tbsp. 30 mL
- Granulated sugar 2 tbsp. 30 mL
Wendy's Copycat Chili
By ctozzi
In a stockpot, over medium heat, brown the meat with a little salt and pepper
- 1 pound 97% lean ground beef (ground turkey would be great also)
- Salt and black pepper
- 2 teaspoons olive oil
- 1/2 cup diced celery
- 1/2 cup frozen diced green peppers
- 1/2 cup frozen or fresh diced red peppers
- 1 cup frozen diced onions
- 2 tablespoons chili powder
- 1/2 tablespoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon sugar
- 1/4 teaspoon garlic powder
- One 15-ounce can petite-diced tomatoes
- One 15-ounce can tomato sauce
- 1 1/2 cups water
- One 15-ounce can pinto beans, drained and rinsed
- One 15-ounce can kidney beans, drained and rinsed
Raspberry and Peach Parfait Cake
By ctozzi
For parfait cake: Spray 9-inch springform pan with 3-inch-high sides with nonstick spray
- Parfait Cake:
- Nonstick vegetable oil spray
- 1 13-ounce package soft coconut macaroons
- 1/2 cup sliced almonds, toasted
- 1 1/2 teaspoons grated lemon peel
- 3 large peaches (about 20 ounces), peeled, pitted, diced
- 3 1/2-pint containers raspberries
- 2 1/2 cups chilled heavy whipping cream
- 9 large egg yolks
- 3/4 cup sugar
- 1/3 cup light corn syrup
- 2 tablespoons (1/4 stick) unsalted butter, room temperature
- 2 tablespoons peach schnapps
- Decoration:
- 5 ounces imported white chocolate, finely chopped
- Compote and topping:
- 6 large peaches (about 2 1/2 pounds), peeled, pitted, thinly sliced
- 1/2 cup sugar
- 1/3 cup peach schnapps
- 2 teaspoons fresh lemon juice
- 3 1/2-pint containers raspberries (for topping)
Peach & Blueberry Cobbler
By ctozzi
*I like to grate either frozen or cold butter
- Streusel Topping:
- 3 cups all-purpose flour, lightly spooned into the measuring cup and leveled with a knife
- 1/4 tsp. table salt
- 2 1/2 Tbsp. baking powder
- 1 1/4 c. sugar
- 1/2 c. (1 stick) salted butter*
- 2 eggs
- 1 c. heavy cream
- zest of one lemon or orange (optional, but delicious)
- 16 oz fresh or frozen peaches, peeled and cut into even slices
- 1/2 cup (up to 3/4 cups) sugar
- 1 Tbsp. fresh lemon juice
- 3 Tbsp Clearjel** (optional)
- 1/2 c. sugar
- 1/4 c. + 1 Tbsp. flour
- 1 tsp. cinnamon
- 4 Tbsp. butter at room temperature