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Momofuku Milk Bar Pistachio Layer Cake

Momofuku Milk Bar Pistachio Layer Cake

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1.Put a piece of parchment on the counter

  • Pistachio Cake:
  • Makes 1 (6-inch) Layer Cake, 5 to 6 inches tall; Serves 6 to 8
  • 1 Recipe Pistachio Cake
  • 65 grams Pistachio Oil
  • 1 Recipe Lemon Curd
  • 1/2 Recipe Milk Crumb
  • 1 Recipe Pistachio Frosting
  • You will also need 1 (6 inch) cake ring and 2 strips acetate, each 3 inches wide and 20 inches long.
  • Note: Grapeseed oil can be substituted for the pistachio oil, but part of the toasted pistachio depth of flavour will be lost.
  • Makes 1 quarter sheet pan cake
  • 190 grams pistachio paste
  • 75 grams glucose
  • 6 egg whites
  • 280 grams confectioners’/icing sugar
  • 110 grams almond meal/flour
  • 75 grams pistachio oil (can use grapeseed as a substitute)
  • 55 grams heavy cream
  • 160 grams flour
  • 6 grams baking powder
  • 6 grams kosher salkt
  • Lemon Curd :
  • 3 lemons
  • 100 grams sugar
  • 4 eggs
  • 1 gelatin sheet
  • 115 grams butter, very cold
  • 2 grams salt
  • Pistachio Frosting:
  • 115 grams butter, at room temperature
  • 40 grams icing/confectioners’ sugar
  • 230 grams pistachio paste
  • 2 grams kosher salt
  • Milk Crumbs:
  • yield Makes enough for 14 cookies
  • 1/4 cup plus 1 tablespoon nonfat milk powder
  • 2 tablespoons all-purpose flour
  • 1 tablespoon cornstarch
  • 1 1/2 teaspoons sugar
  • 1/8 teaspoon salt
  • 1 1/2 tablespoons unsalted butter, melted
  • 1/4 cup white chocolate, melted
4.4/5 (17 Votes)

Cassata alia Siciliana (Cannoli Cake)

Cassata alia Siciliana (Cannoli Cake)

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Preheat the oven to 350°F and position a rack in the center

  • FOR THE SPONGE CAKES:
  • 2 cups bleached cake flour, sifted
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt, plus a pinch
  • 8 large eggs, separated
  • 1 1/2 cups granulated sugar
  • 2 teaspoons pure vanilla extract
  • 1/2 cup (1 stick/4 ounces) unsalted butter, melted and cooled
  • FOR THE RUM SYRUP
  • 2 cups granulated sugary
  • 3/4 cup cold water
  • 1/2 cup rum
  • FOR THE FILLING:
  • 3 ounces bittersweet chocolate
  • 3/4 cup shelled whole unsalted pistachios
  • 3 cups fresh, whole-milk ricotta
  • 1 cup confectioners' sugar, sifted
  • 1/2 teaspoon ground cinnamon
  • Freshly grated zest of 2 medium oranges
  • FOR THE ICING:
  • 2 cups confectioners' sugar, sifted
  • 1 large egg white
  • 2 tablespoons water
  • 1/4 teaspoon pure almond extract
  • 1/2 cup sliced blanched almonds, toasted and
  • cooled, for garnish
  • Maraschino or amarena cherries, for garnish(optional)
  • Candied orange zest, for garnish (optional)
  • Whipped Cream/Cream Cheese Frosting:
  • 1.5 cups of heavy cream
  • 1 tsp gelatin dissolved in 2 TBS water
  • 1 cup 10X sugar (confectioners' sugar)
  • 1/8 tsp salt
  • 1 tsp vanilla
  • 8 oz of cream cheese, softened
4.6/5 (41 Votes)

Red Velvet Cupcake - Robin Hood

Red Velvet Cupcake - Robin Hood

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1. Preheat oven to 350°F (180°C)

  • Cupcake:
  • 1 cup (250 mL) Carnation® Regular, 2% or Fat Free Evaporated Milk
  • 2 tbsp (30 mL) vinegar, divided
  • 1 1/2 cups (375 mL) Lantic Granulated Sugar
  • 1/2 cup (125 mL) Crisco® Vegetable or Canola Oil
  • 2 Naturegg™ Nature's Best™ Eggs
  • 1 tbsp (15 mL) red food colouring
  • 1 tsp (5 mL) pure vanilla extract
  • 2 1/2 cups (625 mL) Robin Hood® Best for Cake & Pastry Flour, sifted
  • 2 tbsp (30 mL) cocoa powder, sifted
  • 1 tsp (5 mL) baking powder
  • 1/2 tsp (2 mL) salt
  • 1 tsp (5 mL) baking soda
  • 22-24 (4.5 g each) flat bottomed ice cream cones
  • Icing:
  • 8 oz (250 g) cream cheese, softened
  • 1/2 cup (125 mL) butter, softened
  • 1 tbsp (15 mL) pure vanilla extract
  • 4 cups (1 L) Lantic Icing Sugar
4.5/5 (74 Votes)

Fluffy White Cake with Vanilla Buttercream

Fluffy White Cake with Vanilla Buttercream

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Yield: 1 two-layer, 8-inch cake

  • Fluffy White Cake:
  • 5 large egg whites (5 oz./150 grams), room temperature*
  • 3/4 cup whole milk (180 mL/6 oz.), room temperature*
  • 2 1/4 teaspoons pure vanilla extract (12.5 mL)
  • 2 1/2 cups sifted cake flour (10 oz./285 grams–weighed after sifting)
  • 1 3/4 cups sugar (12 oz./350 grams)
  • 1 tablespoon + 1 teaspoon baking powder (19.5 grams)
  • 3/4 teaspoon salt (5 grams)
  • 12 tablespoons unsalted butter (6 oz./170 grams), room temperature and cut into cubes
  • Fluffy Vanilla Frosting:
  • 3 sticks + 2 tablespoons (375 grams/13 oz.) unsalted butter, softened and cut into cubes
  • 3 cups sifted (480 grams/1 lb + 1 oz.) confectioners’ sugar
  • 2 tablespoons (30 mL) heavy cream
  • 2 teaspoons (10 mL) pure vanilla extract
  • Gel food coloring, if desired (I used a mix of turquoise and sky blue to achieve the color you see)
  • Pinch of salt
4.4/5 (38 Votes)

Two-Bite Buttermilk Pumpkin Pies

Two-Bite Buttermilk Pumpkin Pies

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1. Pulse all crust ingredients except 5 tablespoons butter, shortening and water in food processor until combined

  • CRUST
  • 1 cup all-purpose flour
  • 1/3 cup cake flour
  • 1 tablespoon sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground ginger
  • 5 tablespoons unsalted butter, chilled, cut up
  • 3 tablespoons shortening, chilled, cut up
  • 1 1/2 to 2 1/2 tablespoons ice water
  • FILLING
  • 6 tablespoons sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon ground cinnamon plus extra for sprinkling, divided
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 egg
  • 1 egg yolk
  • 1/2 cup buttermilk
  • 1/2 cup canned pure pumpkin
  • 1 tablespoon unsalted butter, melted
  • 1/2 teaspoon vanilla extract
  • WHIPPED CREAM
  • 1 cup heavy whipping cream
  • 2 tablespoons packed light brown sugar
  • 1/8 teaspoon ground nutmeg
0/5 (0 Votes)

Nutella Chocolate-Hazelnut Tart

Nutella Chocolate-Hazelnut Tart

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1. Toast the chopped hazelnut pieces in a skillet, for about 6 to 8 minutes, until golden brown

  • For crust:
  • 3/4 cup toasted hazel nuts
  • 1 cup ap flour
  • 2 tbsp. sugar
  • 1/4 tsp. salt
  • 6 tbsp. chilled butter, cubed
  • 1 large egg
  • 1/2 tsp. vanilla extract
  • For Filling:
  • 2 tbsp. cornstarch
  • 2 cups heavy whipping cream
  • 3/4 cup chocolate-hazelnut spread (nutella)
  • 1/2 tsp. vanilla extract
  • 1/8 tsp. salt
0/5 (0 Votes)

Marshmallow Fondant

Marshmallow Fondant

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Step 1 Sanitize and clean your countertop

  • 2 lbs. of confectioner’s sugar (sifted)
  • 1/2 cup Crisco
  • 16 oz. of marshmallow
  • 3 tbsp. water
  • Additional confectioner’s sugar
0/5 (0 Votes)

Peanut Butter Chocolate Cake

Peanut Butter Chocolate Cake

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Pre-heat the oven to 180°c

  • 2 cups sugar
  • 1 3/4 cups flour
  • 3/4 cup cocoa
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup buttermilk
  • 1/2 cup unsalted butter, melted
  • 1 tbsp vanilla extract
  • 1 cup hot coffee
  • 4 heaped tbsn peanut-butter
  • Peanut-butter Chocolate Fudge Frosting
  • 1/2 cup smooth peanutbutter
  • 1/2 cup unsalted butter, room temperature
  • 2.5 cups icing sugar, sifted
  • 3/4 cup cocoa powder, sifted
  • 1/2 tsp vanilla extract
  • 3 tbsn milk/cream
  • Salted peanuts, for topping
0/5 (0 Votes)

Piri Piri

Piri Piri

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Heat a small saute pan over medium-high heat

  • 1 tablespoon, plus 1/2 cup olive oil
  • 5 cloves garlic, smashed
  • 4 cayenne chile peppers, stemmed, ribs and seeds removed, and roughly chopped (or substitute other hot red peppers)
  • 1/4 cup fresh squeezed lemon juice
  • 1/2 teaspoon salt
0/5 (0 Votes)

Tres Leches Cake

Tres Leches Cake

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Cakes soaked in a sauce are designed so they can be made a day ahead

  • Unsalted butter (for pan)
  • 1 1/2 cups all-purpose flour plus more
  • 1 tablespoon baking powder
  • 1/4 teaspoon ground cinnamon
  • 6 large egg whites
  • 1 1/2 cups sugar
  • 3 large egg yolks
  • 2 1/2 teaspoons vanilla extract, divided
  • 1/2 cup whole milk
  • 1 cup evaporated skim milk
  • 1 cup heavy cream
  • 1 cup sweetened condensed milk
  • 1 tablespoon dark rum
4.5/5 (42 Votes)