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Recipes
Ebingers Chocolate Blackout Cake
By ctozzi
cake: Preheat oven to 375 degrees
- CAKE:
- 1/2 cup unsweetened Dutch-process cocoa powder
- 2 tablespoons boiling water
- 2 ounces unsweetened chocolate, chopped
- 3/4 cup milk
- 1 cup (2 sticks) unsalted butter, softened slightly
- 2 cups sugar
- 4 large eggs, separated
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- FILLING:
- 1 tablespoon plus 1 3/4 teaspoons unsweetened Dutch-process cocoa powder
- 2 cups boiling water
- 3/4 cup plus 1/2 teaspoon sugar
- 1 ounce bittersweet chocolate, chopped
- 4 tablespoons cornstarch dissolved in 1 tablespoon cold water (use 2 tablespoons cornstarch for a runnier filling*)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
- FROSTING:
- 12 ounces semisweet
- chocolate, chopped
- 12 tablespoons (1 1/2 sticks) unsalted butter
- 1/2 cup hot water
- 1 tablespoon light corn syrup
- 1 tablespoon vanilla extract
Dijon Chicken Linguine with Chanterelle Mushrooms and Toasted Almonds
By ctozzi
Heat olive oil in a large heavy bottomed frying pan over medium low heat
- 350 gram package fresh linguine, cooked
- 4 boneless skinless chicken breasts
- 1 cup chanterelle mushrooms
- 3 tablespoons olive oil
- 4 cloves minced garlic
- Salt and pepper to season
- 1/2 cup toasted slivered almonds
- 4 oz white wine
- 2 cups whipping cream
- 3 tbsp Dijon mustard
- Salt and pepper to season.
Batter Fried Mushrooms
By ctozzi
serves/makes: 4 In mixing bowl, combine the flour, cheese, salt, and garlic powder
- 1 cup flour
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1 dash garlic powder
- 1 cup cold water
- 2 tablespoons shortening, melted
- 1 egg, slightly beaten
- 2 cups fresh mushrooms, sliced 1/4 inch thick
- shortening for deep frying
Mini Peanut Butter Chocolate Cheesecakes
By ctozzi
Preheat the oven to 350˚ F
- Crust:
- 1 cup chocolate cookie crumbs (I use Oreos)
- 2 tbsp. unsalted butter, melted
- 1 tbsp. sugar
- Cheesecake:
- 12 oz. cream cheese, at room temperature
- 1/4 cup sour cream
- 1/2 cup peanut butter
- 2/3 cup sugar
- 1 large egg plus 1 large egg yolk
- Dash vanilla extract
- Pinch of coarse salt
- Ganache:
- 4 oz. bittersweet chocolate, finely chopped
- 1/2 cup heavy cream
- 1 tbsp. unsalted butter, at room temperature
Valentine Cookie Grams
By ctozzi
1 PREHEAT oven to 375°F
- 1 cup butter, softened
- 1 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 2 tsp. vanilla
- 2 eggs
- 2-1/4 cups flour
- 1 tsp. baking soda
- 1 cup quick-cooking oats
- 1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, chopped
Hazelnut-Almond Dacquoise
By ctozzi
Position a rack in the center of the oven, and heat the oven to 225°F
- dacquoise:
- 1/2 cup blanched whole hazelnuts, plus 3/4 cup sliced almonds, toasted
- 1/2 cup blanched whole almonds, plus 1/4 cup blanched whole hazelnuts, toasted
- 1-1/3 cups confectioners’ sugar
- 1/8 tsp. kosher salt
- 6 egg whites
- 1/3 cup granulated sugar
- For the bittersweet chocolate ganache:
- 1 lb.semisweet or bittersweet chocolate, chopped
- 2 cups heavy cream
- For the espresso buttercream:
- 3/4 cup granulated sugar
- 1/4 cup water
- 2 eggs
- 1 egg yolk
- 1-1/2 cups (3 sticks) unsalted butter, at room temperature, cut into 2-inch chunks
- 1 Tbs. instant espresso powder, 2 Tbs. instant coffee powder, or 1/4 cup cooled brewed espresso
- 1/4 tsp. kosher salt
Peach Cobbler
By ctozzi
Preheat oven to 350 degrees F
- 4 •4 cups peeled, sliced peaches
- 2 •2 cups sugar, divided
- 1/2 •1/2 cup water
- 8 •8 tablespoons butter
- 1 1/2 •1 1/2 cups self-rising flour
- 1 1/2 •1 1/2 cups milk
- •Ground cinnamon, optional
Pizza Balls
By ctozzi
facebook.com July 27, 2013
- Ingredients
- 3 cans Pillsbury Buttermilk Biscuits (10 ct)
- 60 pepperoni slices (2 per biscuit)
- Block of cheese (Colby/Monterey Jack or Cheddar)
- 1 beaten egg
- Parmesan Cheese
- Italian Seasoning
- Garlic Powder
- 1 jar pizza sauce
Banana-Peanut Butter Cream Tart
By ctozzi
Heat oven to 450°F. Unroll pie crust; place in ungreased 9- or 9 1/2-inch tart pan with removable bottom
- 1 refrigerated pie crust, softened as directed on box
- 6 tablespoons butter, softened
- 1 package (3 oz) cream cheese, softened
- 1/3 cup Creamy Peanut Butter
- 1/2 teaspoon Pure Vanilla Extract
- 2 cups powdered sugar
- 1 1/2 cups 1/4-inch slices firm ripe bananas (about 2 medium)
- 1 cup whipping cream
- 1/4 cup Party Peanuts, finely chopped
Sugar Shack Maple-Walnut Cheesecake
By ctozzi
HEAT oven to 350°F. COMBINE first 3 ingredients; press onto bottom of 9-inch springform pan
- 16 Christie Maple Leaf Cookies, finely crushed (about 2 cups)
- 1/4 cup finely chopped walnuts
- 1/3 cup butter, melted
- 3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
- 3/4 cup maple syrup, divided
- 3 eggs
- 2 Tbsp. walnut pieces