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Recipes
Coconut Buttercream Frosted Cupcake
By ctozzi
BUTTERCREAM 1. Combine the sugar, water and vanilla bean seeds or extract in a small saucepan and warm over med...
- COCONUT BUTTERCREAM FROSTING:
- 2 cups (200 grams) granulated sugar
- 1/2 cup (120 grams) coconut milk
- 1/2 tbsp. pure vanilla extract
- 2 large egg
- 2 large egg yolk
- 3 1/2 sticks (7 ounces; 200 grams) unsalted butter, at room temperature
- 1 teaspoon Grand Marnier
- CUPCAKES:
- 1 1/2 cups self-rising flour
- 1 1/4 cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups sugar
- 4 large eggs, at room temperature
- 1 cup milk
- 1 teaspoon vanilla extract
Classic Devilled Eggs
By ctozzi
Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the...
- 6 eggs
- 1/4 cup mayonnaise
- 1 teaspoon white vinegar
- 1 teaspoon yellow mustard
- 1/8 teaspoon salt
- Freshly ground black pepper
- Smoked Spanish paprika, for garnish
Chocolate-Hazelnut Tart
By ctozzi
Directions Make the crust: Toast the hazelnuts in a skillet over medium heat until golden, about 8 minutes
- For the Crust:
- 1/2 cup blanched hazelnuts
- 1 cup all-purpose flour, plus more for dusting
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into small pieces
- 1 large egg, beaten
- 1/2 teaspoon vanilla extract
- For the Filling:
- 2 tablespoons cornstarch
- 2 cups heavy cream
- 3/4 cup chocolate-hazelnut spread
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
No Bake Chocolate Peanut Butter Cookies
By ctozzi
1. Combine butter, cocoa, sugar and milk in large saucepan; stir and simmer until bubbles form around the edge of ...
- 1 stick butter
- 1/2 cup cocoa
- 2 cups sugar
- 1/2 cup milk
- 3 cups quick oats
- 1/2 cup peanut butter
- 1 tsp vanilla
Pancakes
By ctozzi
Beat egg. Add ingredients slowly
- 1 egg
- 1 c milk
- 1 c flour
- 1 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp soda
- 2 tbsp oil
Lemon Curd Trifle with Fresh Berries
By ctozzi
Coutesy of Tyler Florence
- 6 large egg yolks
- 1 cup sugar
- 4 lemons, zested and juiced
- 1/2 cup (1 stick) unsalted butter, cut in chunks
- 1 pint fresh strawberries, stemmed and halved lengthwise
- 1 pint fresh blueberries
- 1 pint fresh blackberries
- 2 cups sweetened whipped cream
- 1 prepared lemon pound cake, sliced
- 1/4 cup Limoncello or Grand Marnier liqueur (optional)
- Fresh mint leaves, for garnish
Artichokes Flan
By ctozzi
You'll Need:Braising pan, 8 (3 1/2-inches each) ramekins, nonstick cooking spray, rimmed baking sheet Direction...
- 1 Tbsp Basting Oil
- 1 pkg (12 oz) Italian Classics Halves & Quarters Artichoke Hearts, thawed
- 1 cup Seasoned Croutons divided
- 2 cups Heavy Cream
- 5 Large Eggs
- 1 tsp Sea Salt
- black pepper to taste
- 2 tsp chopped Italian parsley
Spicy Quinoa, Cucumber and Tomato Salad
By ctozzi
1. Place the quinoa in a bowl, and cover with cold water
- 1 cup quinoa
- 3 cups water
- Salt to taste
- 2 cups diced cucumber
- 1 small red onion, finely minced (optional)
- 2 cups finely diced tomatoes
- 1 to 2 jalapeño or serrano peppers (to taste), seeded if desired and finely chopped
- 1/2 cup chopped cilantro, plus several sprigs for garnish
- 2 tablespoons fresh lime juice
- 1 tablespoon red wine vinegar or sherry vinegar
- 3 tablespoons extra virgin olive oil
- 1 avocado, sliced, for garnish
Nutella Cheesecake Dip
By ctozzi
This is amazing on strawberries or with graham crackers (original or chocolate), it’s also amazing by the spoonfu...
- 1 cup heavy cream
- 1 (8 oz) pkg cream cheese
- 3 Tbsp. powdered sugar
- 3/4 cup Nutella
Tartar Sauce
By ctozzi
In a small mixing bowl, combine all ingredients
- 1 cup mayonnaise
- 1 tablespoon chopped capers
- 1 tablespoon chopped cornichons
- 2 tablespoons finely chopped flat-leaf parsley leaves
- 1/2 lemon, juiced
- Dash hot sauce