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Recipes
Peanut Butter Cup Brownie Bottom Cheesecake
By ctozzi
For the Brownie Layer: * Heat oven to 350°F Grease 9-inch springform pan with butter
- Brownie Crust:
- 1 cup semi-sweet chocolate chips
- 1 cup peanut butter chip
- 6 tablespoons unsalted butter, melted
- 1 1/4 cups sugar
- 1 tablespoon vanilla extract
- 2 eggs
- 1 cup all-purpose flour
- 2 tablespoons all-purpose flour
- 1/3 cup unsweetened cocoa
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- Cheesecake Filling:
- 2 lbs cream cheese, softened
- 5 eggs, at room temperature
- 1 1/2 cups firmly packed brown sugar
- 1 cup smooth peanut butter (not natural-style
- )
- 1/2 cup whipping cream
- 1 tablespoon vanilla extract
- 6 peanut butter cups, cut into quarters
- Decoration:
- 6 peanut butter cups, cut carefully in half
- 1/2 cup whipping cream
- 1 cup semi-sweet chocolate chips
- 1 cup peanut butter cup
Strawberry Cupcakes with Strawberry Mousseline Buttercream
By ctozzi
To make the strawberry puree, remove stems and slice the berries in half
- For the strawberry puree:
- 2 cups of fresh strawberries, cut in half and stem removed
- 2 T sugar
- For the cupcakes:
- 1/2 c. unsalted butter
- 1 c. sugar
- 2 lg. eggs
- 1-1/3 c. flour
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/8 tsp. kosher salt
- 1/2 c. strawberry puree
- 1/4 c. milk
- For the Mousseline Buttercream:
- 2 c. unsalted butter
- 1 c. extra fine sugar
- 1/4 c. water
- 5 lg. egg whites
- 1/2 + 1/8 tsp. cream of tartar
- 1/3 c. strawberry puree
- 1 T. Cointreau, opt.
Banana Peanut Butter Refrigerator Oatmeal
By ctozzi
In a half pint (1 cup) jar, add oats, milk, yogurt, chia seeds, peanut butter (or PB2), and honey
- 1/4 cup uncooked old fashioned rolled oats
- 1/3 cup skim milk
- 1/4 cup low-fat Greek yogurt
- 1-1/2 teaspoons dried chia seeds
- 1 tablespoon peanut butter (may substitute PB2 powdered peanut butter)
- 1 teaspoon honey, optional (or substitute any preferred sweetener)
- 1/4 cup diced ripe banana, or enough to fill jar (approx. half of a small banana)
Chinese 5 Spice Powder
By ctozzi
1.In a dry skillet, roast Szechuan peppercorns by shaking the pan over low to medium heat until the aroma of the pe...
- 2 teaspoons of Szechuan peppercorns
- 8 star anise
- 1/2 teaspoon ground cloves
- 1 tablespoon ground cinnamon
- 1 tablespoon ground fennel seeds
Tres Leches Cupcakes with a Dulce de Leche Drizzle
By ctozzi
The dulce de leche drizzled on the dulce de leche buttercream frosting really compliments the cupcake and creates a...
- CUPCAKES:
- 3/4 cup unsalted butter, softened
- 1 cup sugar
- 3 eggs, separated
- 1/2 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup buttermilk
- 1/2 cup evaporated milk
- 1/2 cup sweetened condensed milk
- 1/2 cup coconut milk
- DULCE DE LECHE:
- 1 (14-ounce) can sweetened, condensed milk
- DULCE DE LECHE FROSTING:
- 1/2 cup unsalted butter, softened
- 1/2 cup shortening
- 1 teaspoon pure vanilla extract
- 1 pound powdered sugar
- pinch salt
- dulce de leche
- 2 to 3 tablespoons heavy cream or milk
Italian Cream Cake
By ctozzi
1.Preheat oven to 325 degrees F
- Ingredients for cake
- 1 cup buttermilk
- 1 teaspoon baking soda
- 2 cups white sugar
- 1/2 cup butter
- 1/2 cup vegetable oil
- 1/2 cup shortening
- 4 egg yolks
- 1 teaspoon vanilla extract
- 4 egg whites
- 2 cups all-purpose flour
- 1 to 2 cups flaked coconut (depending on taste)
- 1 to 2 cups chopped pecans (depending on taste)
- Frosting Recipe
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup margarine, softened
- 4 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
Peanut Butter Filled Hot-Fudge Drizzled Chocolate Cupcakes
By ctozzi
The frosting has just the right amount of peanut flavor, without being overwhelming
- FOR THE HOT FUDGE SAUCE:
- 1 cup Sugar
- 1 cup Dark Cocoa Powder
- 1 pinch Salt
- 2 Tablespoons Flour
- 1 cup Boiling Water Or Scalding Milk
- 1 Tablespoon Butter
- 1 teaspoon Vanilla Extract
- FOR THE CUPCAKES:
- 1 whole Egg
- 3/4 cups Brown Sugar
- 1/2 cups Milk
- 1/2 cups Plus 1 Tablespoon Heavy Cream
- 1/2 cups Butter, Melted
- 1 teaspoon Vanilla Extract
- 2 Tablespoons Sour Cream
- 1-1/8 cup All-purpose Flour
- 1/4 cups Dark Cocoa Powder
- 1-1/4 teaspoon Baking Soda
- 1/2 teaspoons Salt
- 1/4 cups Homemade Hot Fudge
- FOR THE BUTTERCREAM:
- 1/2 cups Butter, Softened
- 2/3 cups Peanut Butter
- 3 cups Powdered Sugar (you May Need 1 More Cup)
- 1 Tablespoon Of Milk (have 1-2 More On Hand)
- 1 teaspoon Vanilla Extract
- 1 pinch Salt
Breakfast Loaf
By ctozzi
1.In a small bowl, combine eggs, salt and pepper
- 6 eggs, beaten
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon butter or margarine
- 1 (1 pound) round French bread loaf
- 6 ounces thinly sliced deli ham, divided
- 3/4 cup shredded Monterey Jack cheese, divided
- 3/4 cup shredded Cheddar cheese, divided
- 1/2 medium red bell pepper, thinly sliced
- 1 medium tomato, thinly sliced
Gumdrops
By ctozzi
In a large pot, soften gelatin in cold water for five minutes
- Goodie Goodie Gumdrops
- 4 Tbsp gelatin (that’s about 6 envelopes)
- 1 cup cold water
- 1 1/2 cups boiling water
- 4 cups sugar
- 1/4 tsp flavored extract like lemon or peppermint
- 1-2 drops food coloring (I used four colors)
- extra sugar for coating
- ……………………………………………
- 3.75 X 6 inch treat bags
- Goodie Goodie labels (print the Goodie Goodie pdf)
Fajita Seasoning Mix
By ctozzi
1. Toss the chicken strips in about 3 tablespoons of mix and set aside
- Fajita Seasoning Mix:
- 1 tablespoon corn starch
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon sugar
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cayenne
- 1/4 teaspoon cumin
- Big Batch:
- 6 tablespoons corn starch
- 4 tablespoons chili powder
- 2 tablespoons salt
- 2 tablespoons paprika
- 2 tablespoons sugar
- 1 tablespoon onion powder
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons cayenne
- 1 1/2 teaspoons cumin
- To make:
- 1 pound boneless chicken breasts cut in strips
- Dash of vegetable oil
- 1 large onion sliced
- 2 red bell peppers sliced