Ctozzi's profile page
Recipes
Nutella Shots
By ctozzi
Mix ingredients in a cocktail shaker
- 3 ounces Frangelico Hazelnut Liqueur
- 3 ounces Godiva Chocolate Liqueur
- 1.5 ounce heavy whipping cream
- Nutella to rim the glasses
Cone-Oli
By ctozzi
Easy to make and served in sugar cones, replacing cannoli shells! From Food Network Magazine, June, 2011
- 1 1/4 cups ricotta cheese
- 1/4 cup cream cheese , at room temperature
- 1 ⁄3; cup confectioners' sugar , plus more for dusting
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 teaspoon orange zest , finely grated
- 1 ⁄3; cup bittersweet chocolate , finely chopped
- 6 sugar ice cream cones
- 2 tablespoons pistachios , finely chopped
Billy's Vanilla Vanilla Cupcakes*
By ctozzi
A double-dose of vanilla extract — in the cake and in the buttercream frosting — gives these cupcakes from fame...
- 1 3/4 cups cake flour, not self-rising
- 1 1/4 cups unbleached all-purpose flour
- 2 cups sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
- 4 large eggs
- 1 cup whole milk
- 1 teaspoon pure vanilla extract
- Read more at Marthastewart.com: Billy's Vanilla, Vanilla Cupcakes - Martha Stewart Recipes
Filipino lumpia
By ctozzi
Place a wok or large skillet over high heat, and pour in 1 tablespoon vegetable oil
- Ingredients
- 1 tablespoon vegetable oil
- 1 pound ground pork
- 2 cloves garlic, crushed
- 1/2 cup chopped onion
- 1/2 cup minced carrots
- 1/2 cup chopped green onions
- 1/2 cup thinly sliced green cabbage
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon soy sauce
- 30 lumpia wrappers
- 2 cups vegetable oil for frying
Hazelnut Dacquoise Torte
By ctozzi
A sweet French treat from the kitchen of Anna Olson
- Dacquoise:
- Makes 1 8-inch torte
- 1 cup toasted and peeled hazelnuts
- 1 1/4 cups sugar
- 6 large egg whites
- 1 teaspoon cream of tartar
- Caramel Mousse:
- 6 tablespoons water, divided
- 3/4 cup sugar, divided
- 1 tablespoon white corn syrup
- 1 teaspoon unflavoured powdered gelatin
- 2 large eggs
- 2 large egg yolks
- 1 cup whipping cream
- icing sugar, for dusting
Blueberry and Mascarpone Turnovers
By ctozzi
Need a 3 1/2 inch round cookie cutter Line baking sheet with parchment paper Mix cheese, sugar, cornstarch, lemon
- 1/2 cup mascarpone cheese, at room temp
- 2 tbsp sugar
- 1/2 tsp cornstarch
- 1 tsp lemon juice
- 1 tsp lemon zest
- 1/3 fresh blueberries
- 2 (9in) refrigerated pie crusts
- 1 egg, beaten
- Vegetable oil
Sicilian Orange Cake
By ctozzi
Preheat the oven to 170C. Grease and line a 22-cm clip-sided round cake with non-stick baking paper
- cake:
- 250 g lightly salted butter, at room temperature, plus extra for greasing
- 250 g caster sugar
- 4 medium eggs
- 1 1/2 tsp finely grated orange zest
- 250 g self raising flour (i used plain flour and add 1 tsp of baking powder)
- 85 ml freshly squeezed orange juice
- For the icing:
- 125 g icing sugar
- 5 tsp freshly squeezed orange juice
Homemade Twinkie Recipe
By ctozzi
Grease your pans well and set aside
- Filling/Icing:
- 3 eggs, separated
- 3/4 cup plus 2 tablespoons sugar
- 1/4 cup boiling water
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup cake flour, sifted
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar
- 4 tablespoons soft butter
- 1/2 teaspoon vanilla extract
- 1 tablespoon heavy cream or milk
- 1 cup powdered sugar, sifted
Bacardi Rum Cake
By ctozzi
Preheat over to 325 degrees
- Cake:
- 1 cup chopped pecans or walnuts
- 1 pkg yellow cake mix
- 1 (3 oz) pkg instant vanilla pudding and pie filling
- 4 eggs
- 1/2 cup cold water
- 1/2 cup oil
- 1/2 cup Bacardi dark run (80 proof)
- Glaze:
- 1/4 lb. butter
- 1/4 cup water
- 1 cup granulated sugar
- 1/2 cup Bacardi dark rum (80 proof)
penne with ricotta and asparagus
By ctozzi
So simple yet so good: asparagus, ricotta, prosciutto tossed with penne and Pamrigiano-Reggiano makes a perfect mid...
- Fine sea salt
- 1 1/3 pounds asparagus, trimmed
- 1 1/4 cups fresh ricotta cheese (10 1/2 ounces)
- 1 pound penne
- 3/4 cup freshly grated Parmigiano-Reggiano or Grana Padano cheese
- 5 ounces thinly sliced prosciutto, finely chopped