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Recipes
My Favorite Pumpkin Roll
By ctozzi
Cake portion: Preheat oven to 375° F
- Cake ingredients:
- 1/4 cup powdered sugar (to sprinkle on towel)
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin
- Filling ingredients:
- 1 pkg. (8 oz.) cream cheese, at room temperature
- 1 cup powdered sugar, sifted
- 6 tablespoons butter or margarine, softened
- 1 teaspoon vanilla extract
Starbucks Lemon-Tipped Biscotti
By ctozzi
1 Preheat an oven to 375°F In a large bowl, beat the butter, sugar, and lemon zest until well blended
- 6 tablespoons unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1 tablespoon grated lemon zest
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup shelled pistachios, roasted and coarsely chopped
- 2 cups sifted powdered sugar
- 1 teaspoon grated lemon zest
- 1/4 cup lemon juice
Banana Cupcakes w/Penut Butter Frosting
By ctozzi
CUPCAKES Position rack in center of oven and preheat to 350°F
- cupcakes:
- 1 1/4 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 very ripe large bananas, peeled
- 1/2 cup sour cream
- 1 1/2 teaspoons vanilla extract
- 3/4 cup sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 large egg
- 1 large egg yolk
- frosting:
- 1 1/2 cups powdered sugar
- 1 8-ounce package cream cheese, room temperature
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/2 cup smooth peanut butter (do not use old-fashioned or freshly ground)
- Chopped lightly salted roasted peanuts (optional)
Cannoli Cake
By ctozzi
This recipe produces a very dense cake layer
- CAKE:
- 4 eggs
- 2/3 cup sugar
- 1 cup all-purpose flour
- 1/2 cup (1 stick) butter or margarine, melted and cooled
- 1/4 cup chopped semisweet chocolate
- 1 recipe Ricotta Filling
- 1 recipe Whipped Cream Frosting
- Fresh berries or candied cherries, for garnish
- RICOTTA FILLING:
- 2 cups (15 ounce) Ricotta Cheese
- 3 tablespoons sugar
- 1 1/2 teaspoons vanilla
- 1 cup whipping cream, whipped
- 1 cup semisweet mini chocolate chips
- WHIPPED CREAM FROSTING:
- 2 cups whipping cream
- 2 tablespoons confectioners sugar
- 1/2 teaspoon vanilla
Cooked Frosting
By ctozzi
In a saucepan, whisk together the 1/3 cup flour and milk and cook, stirring, until thickened; cool in the refrigera...
- 1 cup milk
- 1/3 all-purpose flour
- 1 cup butter
- 1 cup granulated sugar
- 1 teaspoon vanilla
- milk or cream
Ice Cream Sandwich Cake
By ctozzi
1. Unwrap and layer the ice cream sandwiches in the bottom of a 9x12 pan
- 24 ice cream sandwiches
- 16 oz Cool Whip (defrosted)
- Magic shell ice cream topping
Lemon Ricotta Cookies with Lemon Glaze
By ctozzi
Preheat the oven to 375 degrees F
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter or margerine, softened
- 2 cups sugar
- 2 eggs
- 1 16-ounce container whole milk ricotta cheese
- 3 tablespoons lemon juice (2 tablespoons vanilla if making vanilla)
- 1 lemon, zested
- 1 1/2 cups powdered sugar
- 3 tablespoons lemon juice (or milk if making vanilla)
- 1 lemon, zested (omit if making vanilla)
Almond Madeleines
By ctozzi
This awesome Almond Madeleines recipe is a family favorite
- 7 ounces almond paste
- 1 stick (8 tablespoons) butter, melted
- 2/3 cup sugar
- 3 eggs, room temperature
- 1/2 teaspoon vanilla extract
- 1 cup flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- Powdered sugar
Classic Pumpkin Pie
By ctozzi
To add a fanciful finish to this pumpkin pie, use decorative cutters to create autumnal shapes from rolled-out pie ...
- 1 1/4 cups firmly packed dark brown sugar
- 1 Tbs. cornstarch
- 1/2 tsp. salt
- 1 1/2 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. freshly grated nutmeg
- 1/8 tsp. ground cloves
- 2 cups pumpkin puree
- 3 eggs
- 1 cup heavy cream
- 1/3 cup milk
- Prebaked and cooled deep-dish piecrust (see related recipe at left)
Rolled Vanilla Sponge Cake
By ctozzi
For Sponge Cake: Preheat oven to 450 degrees F (230 degrees C) and place oven rack in the center of the oven
- Sponge Cake:
- 4 large eggs
- 1 large (20 grams) egg yolk
- 1/3 cup (35 grams) sifted cake flour
- 3 tablespoons (30 grams) cornstarch (corn flour)
- 1/2 cup (100 grams) plus 1 tablespoon (15 grams) granulated white sugar (divided)
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon cream of tartar (optional)
- Raspberry Whipped Cream:
- 1 cup (240 ml) heavy whipping cream (double cream) (35-40% butterfat)
- 1/2 teaspoon pure vanilla extract
- 1 - 2 tablespoons (15-30 grams) granulated white sugar
- 1/3 (80 ml) raspberry jam (or other flavored jam) or 1/2 cup (120 ml) lightly sweetened raspberry sauce or strawberry sauce