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Recipes
Cinnamon Mini Cheesecakes with Pumpkin Pie Frosting
By ctozzi
To Make Gingersnap Crust: Prepare 12 baking cups with paper liners, or grease with cooking spray
- Gingersnap Crust:
- 1 cup gingersnap cookie (or graham cracker) crumbs
- 1/4 cup (half stick) unsalted butter; melted
- pinch of salt
- Cheesecake:
- 2 bars of cream cheese (8 oz each), room temperature
- 1/2 cup plus 2 Tbsp. granulated sugar
- 2 large eggs, room temperature
- 1/3 cup heavy cream
- 1/2 Tbsp. pure vanilla extract
- 1 Tbsp. ground cinnamon
- Pumpkin Pie “Frosting” (**recommend cooking this first**):
- 1 (15 ounce) can pumpkin puree
- 3/4 cup packed brown sugar
- 1/4 teaspoon salt
- 1 1/2 tsp. pumpkin pie spice
- 2 eggs
- 1/2 cup evaporated milk
- 1/2 cup heavy cream
Starbucks Lemon Loaf
By ctozzi
Combine flour, baking soda, baking powder and salt in a bowl
- Lemon icing:
- 1 1/2 cup flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3 eggs
- 1 cup sugar
- 2 tbs butter, softened
- 1 tsp vanilla
- 1 tsp lemon extract
- 1/3 cup lemon juice
- 1/2 cup oil
- 1 cup powered sugar, plus 1 tbs
- 2 tbs milk
- 1/2 tsp lemon extract
Belgian Endive, Apple and Walnut Salad
By ctozzi
Rich-tasting walnut oil adds a distinctive flavor to the dressing for this autumn salad, and it also reinforces the...
- 2 or 3 red-leaf Belgian endive heads, 1/2 to 3/4 lb. total
- 2 Tbs. canola oil
- 2 Tbs. fresh lemon juice
- 2 tsp. walnut oil
- 1 tsp. grated lemon zest
- 1/2 tsp. kosher salt
- 1/2 cup coarsely chopped walnuts
- 1 each small Granny Smith apple, Braeburn apple and Golden Delicious apple
- 2 Tbs. chopped fresh dill
Scandinavian Almond Bars - Gluten Free and not
By ctozzi
Flaky, tender, almond flavored shortbread bars are topped with sliced almonds and drizzled with a very light glaze
- Gluten Free Flour:
- 1 cup brown rice flour *
- 1/2 cup tapioca starch *
- 1/4 cup potato starch *
- 3/4 cup oat flour *
- 1/2 teaspoon xantham gum *
- OR**
- 1 3/4 cups flour
- Same for both:
- 2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup sugar
- 1/2 cup butter, room temperature
- 1 egg, room temperature
- 1/2 teaspoon almond extract
- Topping:
- 1 tbsp milk
- 1/2 cup sliced almonds
- Icing:
- 1 cup powdered sugar
- 1/4 tsp almond extract
- 1-2 tbsp milk
Peanut Butter Easter Eggs
By ctozzi
In a mixing bowl, combine confectioners' sugar, peanut butter, butter and milk (if needed for moisture) until blend...
- 1 (16 ounce) package confectioners' sugar
- 1 cup creamy peanut butter
- 1/4 cup butter
- 1 tablespoon milk
- 8 (1 ounce) squares semi-sweet chocolate
- 1 tablespoon shortening
Summer Vegetable Torta (Low Carb and Gluten Free)
By ctozzi
Preheat oven to 350F and brush bottom and sides of a 9-inch springform pan with oil
- 3 tbsp olive oil
- 1/2 medium onion, chopped
- 8 oz mushrooms, sliced
- 3 medium zucchini, sliced 1/4 inch thick
- 2 red peppers, sliced into 1/4 inch strips
- 8 oz cream cheese, softened
- 6 large eggs
- 1/4 cup half and half or heavy cream
- 2 garlic cloves, minced
- 3 tbsp fresh basil, chopped
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 cups shredded swiss cheese
Pastry Cream
By ctozzi
In heavy saucepan, heat milk until steaming
- 3 cups (750 ml) milk
- 3 eggs
- 3/4 cup (175 ml) granulated sugar
- 1/4 cup (50 ml) all-purpose flour
- 1 tbsp. (15 ml) cornstarch
- 2 tbsp. butter (25 ml) i don't add this
- 1 1/2 tsp. vanilla (7 ml)
Crisp Crab Cakes
By ctozzi
Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat
- 1 tablespoon plus 2 teaspoons extra-virgin olive oil
- 2 scallions, thinly sliced
- 1/2 cup finely chopped red bell pepper
- 1 cup panko (Japanese breadcrumbs)
- 1 large egg, lightly beaten
- 2 tablespoons nonfat milk
- 1 teaspoon Worcestershire sauce
- 2 teaspoons dijon mustard
- 1 tablespoon fresh lemon juice, plus lemon wedges for serving
- 1/2 teaspoon Old Bay Seasoning
- Dash of hot sauce
- 1 pound lump crab or crab claw meat, picked over
- Kosher salt and freshly ground pepper
- Olive-oil cooking spray
Pressure Cooker Steamed Whole Potatoes
By ctozzi
Place potatoes in stream basket
- 6 (2-inch) potatoes, unpeeled and pricked with fork
- 2 cups water
Lemon Snowball Cookies
By ctozzi
1. In a mixing bowl, cream butter, sugar and egg until well blended
- 1/2 cup butter (no substitutes), softened
- 2/3 cup sugar
- 1 egg
- 1/4 cup lemon juice
- 1 tablespoon grated lemon peel
- 1 3/4 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/2 cup finely chopped almonds
- confectioners' sugar