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Recipes
Italian Supermarket Bread
By ctozzi
Directions 1) In a large bowl, stir together all of the dough ingredients till cohesive
- Dough
- 4 cups King Arthur Unbleached All-Purpose Flour
- 2 tablespoons potato flour, or 1/4 cup dried potato flakes
- 1/4 cup Baker's Special Dry Milk or nonfat dry milk
- 2 teaspoons salt
- 2 teaspoons sugar
- 2 teaspoons instant yeast
- 1 1/3 cups lukewarm water
- 3 tablespoons olive oil
- Topping
- 1 egg white beaten with 1 tablespoon water; or substitute Quick Shine
- sesame seeds
Pomegranate Champagne Punch
By ctozzi
Combine champagne, pomegranate juice, seltzer and vodka in a large bowl or pitcher
- 2 cups champagne
- 1 cup pomegranate juice
- 1 cup seltzer
- 1/2 cup citrus vodka
- Lemon twists for garnish
Hostess Cupcake 2.0
By ctozzi
1.Make mousse: Place yolks, eggs and sugar in a bowl over a double boiler and whisk until warm to the touch, about ...
- White Chocolate Mousse:
- 2 large egg yolks
- 1 large egg
- 1 tablespoon granulated sugar
- 7 ounces white chocolate, melted
- 1/2 cup heavy cream
- Devils Food Cake:
- 3 cups granulated sugar
- 2 1/4 cups all-purpose flour
- 1 tablespoon baking soda
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 1/2 cups cocoa powder
- 4 large eggs
- 2 large egg yolks
- 1 1/2 cups buttermilk
- 1 1/2 cups strong brewed coffee, warm
- 1/2 teaspoon vanilla extract
- 1 1/2 tablespoons butter, melted
- Chocolate Glaze:
- 1/2 cup heavy cream
- 7 ounces bittersweet chocolate, chopped
- 1 1/2 teaspoons butter
- Pinch salt
- 3 tablespoons white chocolate, melted
Caramel Frappuccino Cupcakes | Smells Like Home
By ctozzi
A great tip for this multi-step recipe is that once the cupcakes go into the oven, immediately wash and dry the mix...
- Topping:
- 1 3/4 cups sugar, divided
- 1/3 cup very hot water
- 3 cups cake flour
- 1 tbsp baking powder
- 1/2 tsp coarse salt
- 1 tbsp espresso powder
- 3/4 cup (12 tbsp) unsalted butter, at room temperature
- 3 large eggs, at room temperature
- 1 tsp vanilla extract
- 2/3 cup strongly brewed coffee, warm or at room temperature
- 2 1/2 cups cold whipping cream
- 1/2 cup + 2 tbsp powdered sugar, sifted
- 1 tsp vanilla extract, clear if you have it
- 1/4 cup vanilla bean caramel sauce
Strawberries & Corn-Cream Layer Cake with White Chocolate Cap’n Crunch Crumbs
By ctozzi
New York pastry chef Christina Tosi of Momofuku Milk Bar turns the classic strawberry shortcake on its head by pair...
- CAKE:
- Cooking spray
- 4 ounces (1/2 cup) unsalted butter, softened
- 1 cup plus 2 1/2 tablespoons granulated sugar
- 1/4 cup light brown sugar, packed
- 3 large eggs, at room temperature
- 1/2 cup buttermilk, at room temperature
- 6 tablespoons grapeseed or canola oil
- 2 1/2 teaspoons pure vanilla extract
- 6 ounces(1 1/2 cups) cake flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- CORN CRUMBS:
- 8 ounces (6 cups) Cap’n Crunch cereal
- 3/4 ounces (2 tablespoons) cornstarch
- 4 teaspoons granulated sugar
- 1/2 teaspoon kosher salt
- 5 1/2 ounces (11 tablespoons) unsalted butter, melted and cooled slightly
- 3 1/2 ounces white chocolate, chopped (1/2 cup)
- CORN CREAM:
- 3 cups fresh or thawed frozen yellow corn kernels (from about 4 ears of corn)
- 1 teaspoon unflavored gelatin powder
- 5 tablespoons granulated sugar
- 1 teaspoon kosher salt
- 5 tablespoons sour cream
- 5 tablespoons heavy cream
- 3/4 ounces (3 tablespoons plus 2 teaspoons) confectioners’ sugar
- ASSEMBLY:
- 2 cups best-quality strawberry preserves
- 1 1/3 cups ripe strawberries, hulled and quartered, plus more for garnish
Rugelach
By ctozzi
Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light
- 8 ounces cream cheese, at room temperature
- 1/2-pound unsalted butter, at room temperature
- 1/4 cup granulated sugar plus 9 tablespoons
- 1/4 teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1/4 cup light brown sugar, packed
- 1 1/2 teaspoons ground cinnamon
- 3/4 cup raisins
- 1 cup walnuts, finely chopped
- 1/2 cup apricot preserves, pureed in a food processor
- 1 egg beaten with 1 tablespoon milk, for egg wash
Peaches and Cream Cake
By ctozzi
Preheat the oven to 350 degrees F
- Cake:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla
- 2 eggs
- 1 cup milk
- 6 tablespoons butter, melted
- Peaches and Topping:
- 29-ounce can sliced peaches or 1 quart home-bottled peaches
- 16 ounces (2 packages) cream cheese, light or regular, softened to room temperature
- 1 cup granulated sugar
- 6 tablespoons reserved peach juice
- Cinnamon and sugar for sprinkling
Banana Ebelskivers... little puff pancakes filled with banana sweetened with brown sugar
By ctozzi
To prepare bananas, place bananas and brown sugar in a small skillet over medium heat and sautee with a touch of bu...
- Bananas:
- 1 - 2 ripe bananas, chopped
- brown sugar (2-3 Tbs, or more or less depending on your taste for sweetness)
- butter
- Vanilla Batter:
- 2/3 cup all-purpose flour
- 1/3 cup flour
- 1 1/2 tsp sugar (or honey)
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 large eggs, separated
- 1 cup milk
- 2 Tbs vegetable oil
- 1/2 tsp vanilla extract
Moist and Easy Cornbread
By ctozzi
Preheat the oven to 425 degrees F
- 6 tablespoons unsalted butter, melted, plus butter for baking dish
- 1 cup cornmeal
- 3/4 cup all-purpose flour
- 1 tablespoon sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs, lightly beaten
- 1 1/2 cups buttermilk
Cake Boss Cream Puff
By ctozzi
page 181
- Italian Custard Cream:
- 2 1/2 cups whole milk
- 1 tablespoon pure vanilla extract
- 1 up granulated sugar
- 2/3 cup cake flour, sifted
- 5 extra-large egg yolks
- 2 teaspoons salted butter
- Italian Whipped Cream:
- 1 1/2 cups heavy cream
- 1/4 cups plus 2 tablespoons granulated sugar
- Cream Puffs:
- 1 cup water
- 6 tablespoons unsalted butter
- 1/8 teaspoon fine sea salt
- 1 cup flour
- 4 extra-large eggs