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Recipes
Fresh Coconut Mousse Cake
By ctozzi
Prepare the coconut cake layers: Position a rack in the center of the oven and preheat the oven to 350°F
- For the coconut cake layers:
- 1 1/2 cups unbleached all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 5 eggs, separated
- 1 1/4 cups granulated sugar
- 1/4 cup (1/2 stick) unsalted butter, melted and cooled
- 1/2 cup milk
- 2 teaspoons pure coconut extract
- 1 teaspoon pure vanilla extract
- For the coconut mousse:
- 3 cups heavy cream
- 1/2 cup confectioners’ sugar, sifted
- 1 teaspoon pure vanilla extract
- 3/4 teaspoon pure coconut extract
- 3 cups shredded fresh coconut (from 2 coconuts)
Momofuku Chocolate Chip Layer Cake
By ctozzi
From Momofuku Milk Bar
- Special equipment:
- 1 (6-inch) cake ring
- 2 strips acetate, each 3 inches wide and 20 inches long
- For the chocolate chip cake:
- 8 tablespoons (1 stick) butter, at room temperature
- 1 1/4 cups granulated sugar
- 1/4 cup tightly packed light brown sugar
- 3 eggs
- 1/2 cup buttermilk
- 1/2 cup grapeseed oil
- 1 tablespoon vanilla extract
- 1 1/2 cups cake flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- Pam or other nonstick cooking spray (optional)
- 3/4 cup mini chocolate chips
- For the chocolate crumb:
- 2 ⁄3 cup flour
- 1 teaspoon cornstarch
- 1/2 cup sugar
- 2 ⁄3 cup cocoa powder, preferably Valrhona
- 1 teaspoon kosher salt
- 6 tablespoons butter, melted
- For the passion fruit curd:
- 1/2 cup passion fruit puree (I substituted passion fruit for raspberry)
- 1 ⁄3 cup sugar
- 2 eggs
- 1 gelatin sheet
- 12 tablespoons (1 1/2 sticks) butter, very cold
- 1/2 teaspoon kosher salt
- For the coffee frosting:
- 8 tablespoons (1 stick) butter, at room temperature
- 1/4 cup confectioners’ sugar
- 1/4 cup milk
- 3/4 teaspoon instant coffee powder
- 1/4 teaspoon kosher salt
Peanut Butter Chocolate Chip Biscotti
By ctozzi
Preheat oven to 350°. Line cookie sheet with parchment paper
- Optional:
- 3 cups all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 6 tbsp. unsalted butter, room temperature
- 3/4 cup creamy peanut butter
- 1 cup sugar
- 2 tsp. vanilla extract
- 3 large eggs
- 1 cup mini semisweet chocolate chips
- additional chocolate to melt for drizzling
Peanut Butter Cup Cake
By ctozzi
from www.bakerella.com but made devil's food cake from scratch so I added the one I made
- devil’s food cake mix or recipe below:
- 3 eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 cups chopped peanut butter cups (plus more for garnishing – I used 2 bags)
- 8 oz. dark chocolate, chopped
- 1 cup heavy cream
- 1/2 cup peanut butter
- devil's food cake:
- 2 cups all-purpose unbleached flour
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 12 tablespoons unsalted butter, at room temperature, plus more for the pans
- 2 cups plus 2 tablespoons sugar
- 3/4 cup nonalkalized cocoa powder (not Dutch-processed)
- 2 teaspoons pure vanilla extract
- 3 large eggs, at room temperature
- 1 1/4 cups water
- 1/4 cup milk
Tiramisu Cheesecake
By ctozzi
1 PREHEAT oven to 325°F
- 1 box (250 g) NILLA Vanilla Wafers (about 76 wafers), divided
- 5 tsp. MAXWELL HOUSE Instant Coffee, divided
- 4 pkg. (250 g each) PHILADELPHIA Cream Cheese, softened (or light)
- 1 cup sugar
- 1 cup sour cream
- 4 eggs
- 1 cup thawed COOL WHIP Whipped Topping
- 2 Tbsp. unsweetened cocoa powder
Poppy Seed Grapefruit Torte
By ctozzi
1.Preheat oven to 375 degrees
- White Chocolate Mousse:
- Vegetable oil, cooking spray
- 10 tablespoons unsalted butter, softened
- 2 1/2 cups sifted confectioners' sugar
- 1 tablespoon finely grated Ruby Red grapefruit zest plus segments from 2 to 3 Ruby Red grapefruits (wider segments halved lengthwise).
- 1 tablespoon Campari
- 1/2 teaspoon salt
- 6 eggs, room temperature, separated
- 1/2 cup all-purpose flour
- 1/3 cups poppy seeds, plus more for sprinkling
- 1/4 cup coarsely chopped golden raisins
- 2 1/4 teaspoons unflavored gelatin
- 3 3/4 cups heavy cream
- 18 ounces white chocolate, finely chopped
- 1 tablespoon finely grated Ruby Red grapefruit zest (from 1 grapefruit)
Chicken Gyros
By ctozzi
Directions: To make the tzatziki sauce, strain the yogurt using cheesecloth over a bowl
- Ingredients:
- For the tzatziki sauce:
- 16 oz. plain yogurt (not nonfat, if possible)
- 1/2 hothouse cucumber or 1 regular cucumber, peeled and seeded
- 2-3 cloves garlic, pressed through a garlic press (or finely minced)
- 1 tsp. white wine vinegar
- Salt and pepper
- Squeeze of fresh lemon juice
- Extra virgin olive oil
- For the chicken:
- 4 cloves garlic, smashed
- Juice of 1 lemon
- 2 tsp. red wine vinegar
- 2 tbsp. extra virgin olive oil
- 2 heaping tbsp. plain yogurt
- 1 tbsp. dried oregano
- Salt and pepper
- 1 1/4 lbs. chicken pieces (I used boneless, skinless chicken breasts)
Pumpkin Crunch Cake
By ctozzi
“Cake” is a bit of a misnomer, because it is really quite custard-y
- 1 box yellow cake mix
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 1/2 cups sugar
- 1 tsp. cinnamon
- 1/2 tsp. salt
- 1 1/2 cups chopped pecans (the original recipe called for 1/2 cup)
- 1 cup butter, melted
Nilla Tiramisu Cookie Balls
By ctozzi
MIX cream cheese, cookie crumbs and 1 Tbsp
- 1 pkg. (8 oz.) Cream Cheese, softened
- 60 NILLA Wafers, finely crushed (about 2 cups)
- 3 Tbsp. MAXWELL HOUSE INTERNATIONAL CAFÉ Café Vienna, divided
- 2 pkg. (6 squares each) BAKER'S White Chocolate, melted
- 2 squares BAKER'S Semi-Sweet Chocolate, melted
Stuffed Flank Steak
By ctozzi
Showy main dish flank steak rolled and filled with spinach, roasted red peppers, blue cheese and more!
- 1 Flank steak 1 1/2 to 2 pounds
- 1 package frozen chopped spinach,
- thawed
- 1/2 cup crumbled blue cheese
- 1 jar roasted red peppers, chopped 7 oz
- 2 tablespoons seasoned dry breadcrumbs
- 1 egg yolk
- 3/4 teaspoon garlic salt
- 3/4 teaspoon ground black pepper
- 1 tablespoon olive oil