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Recipes
WW Slow Cooker Potato and Bacon Chowder (3pts)
By ctozzi
In a slow cooker, combine potatoes, carrots, leek, garlic, broth, barley, bay leaf, thyme, pepper and bacon; cover ...
- 2 cups potatoes, cut into 1/2-inch cubes
- 1 large carrot, diced
- 1 cup leeks, chopped, white part only
- 1 medium garlic clove, minced
- 4 cups fat-free chicken broth
- 1/2 cup uncooked barley
- 1 bay leaf
- 1/4 tsp dried thyme, crushed
- 1/4 tsp black pepper
- 4 oz Canadian-style bacon, cut into 1/4-inch pieces
- 1/2 cup(s) fat-free evaporated milk
- 2 oz fat-free half-and-half
Olive Garden Hot Artichoke Spinach Dip (Copycat recipe)
By ctozzi
1. Boil the spinach and artichoke hearts in a cup of water in a small saucepan over medium heat until tender, about...
- 1/2 cup frozen, chopped spinach, thawed
- 1 cup chopped artichoke hearts (canned)
- 1 (8-ounce) package cream cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon salt
- 1/8 teaspoon garlic powder
- Dash ground pepper
Pumpkin Chocolate Chip Bread/ Muffins
By ctozzi
Preheat oven to 350°. Combine first 5 ingredients in a large bowl, stirring well with a whisk
- 2 cups sugar
- 2 cups canned pumpkin
- 1/2 cup canola oil
- 1/2 cup fat-free vanilla pudding
- 4 large egg whites
- 3 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 1/4 teaspoons salt
- 1 teaspoon baking soda
- 1 cup semisweet chocolate chips
- Cooking spray
Fudge Frosting
By ctozzi
In a medium-sized saucepan, melt the butter over medium heat
- 1/2 cup (1 stick, 4 ounces) unsalted butter
- 1/4 cup (3/4 ounce) unsweetened cocoa powder
- 6 tablespoons (3 ounces) yogurt, regular, low-fat or nonfat, plain, vanilla or coffee
- 1 pound (about 3 3/4 cups) confectioners' sugar
- 1 teaspoon vanilla
Fleur de sel vanilla bean caramels
By ctozzi
Line the bottom and sides of the baking pan with aluminum foil and grease the foil
- 1 cup golden syrup (I used Steen's Syrup which I found at Walmart; you can also get Lyle's Golden Syrup from World Market)
- 2 cups sugar
- 3/8 teaspoon fine sea salt
- 2 cups heavy cream
- 1 1/2 teaspoons pure ground vanilla beans, purchased or ground in a coffee or spice grinders, or 1 tablespoon plus 1 teaspoon pure vanilla extract (I used vanilla beans from 1 pod + 1 tsp vanilla extract)
- 3 tablespoons unsalted butter, cut into chunks, softened
- Equipment
- A 9-inch square baking pan
- Candy thermometer (I used my digital thermometer)
Italian Love Cake
By ctozzi
A luscious combination marble cake and cheese cake with a creamy chocolate topping
- 2 lbs ricotta cheese
- 1 cup sugar
- 4 eggs
- 1 teaspoon vanilla
- 1 (3 3/4 ounce) box instant chocolate pudding mix
- 1 cup milk
- 8 ounces non-dairy whipped topping , thawed (such as CoolWhip)
- 1 box fudge marble cake mix
Tres Leches Cupcakes with Dulce de Leche Whipped Cream
By ctozzi
Prep Time: 30 Minutes | Inactive Time: 8 Hours | Cook Time: 20 Minutes per Batch | Yield: 36 Cupcakes | Level: Mode
- Cake:
- 6 eggs
- 1 cup sugar
- 1/2 tsp vanilla
- 1/8 tsp salt
- 1 3/4 cup sifted flour
- Tres Leches:
- 2 cans evaporated milk
- 1 can sweetened condensed milk
- 1 cup heavy cream
- Dulce de Leche Whipped Cream:
- 2 cups heavy whipping cream
- 4 Tbsp powdered sugar
- 1 tsp vanilla
- cinnamon
- 3/4 cup dulce de leche, (click here for an easy recipe with photo steps)
- Special Equipment – 3 Muffin Pans, Hand or Stand Mixer
The Pioneer Woman's (shhh) Prune Cake (it's awesome)
By ctozzi
I can see why The Pioneer Woman rates this recipes as her Top 5 favorites
- FOR THE CAKE:
- 1 cup Prunes
- 1 cup Sugar
- 3 whole Eggs
- 1 cup Canola Oil
- 1/2 cup Flour, Sifted
- 1 teaspoon Baking Soda
- 1 teaspoon Nutmeg
- 1 teaspoon Allspice
- 1 teaspoon Cinnamon
- 1 cup Buttermilk
- 1 teaspoon Vanilla Extract
- FOR THE ICING:
- 1 cup Sugar
- 1/2 cups Buttermilk
- 1/2 teaspoons Baking Soda
- 1 Tablespoon White Corn Syrup
- 1/4 cups Butter
- 1/2 teaspoons Vanilla
Viennese whirl biscuits
By ctozzi
These delicious biscuits are buttery and light
- 250 g/9oz very soft butter
- 50 g/2oz icing sugar, plus extra to decorate
- 250 g/9oz plain flour
- 50 g/2oz cornflour
- 1/2 tsp pure vanilla extract
- 100 g/3 1/2oz soft butter
- 200 g/7oz icing sugar, plus 1/2 tsp for dusting
- 1/2 tsp pure vanilla extract
- 75 g/3oz seedless raspberry jam
Cannoli Cake 4
By ctozzi
Cannoli cake is a take on the beloved Italian cannoli pastry
- Syrup:
- For the cake: (makes 2 (8 or 9 inch) sponge cakes)
- 1/2 cup cake flour
- 1/4 cup all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 Tablespoons milk
- 2 Tablespoons butter
- 1 teaspoon vanilla
- 5 eggs, separated and at room temperature
- 10 Tablespoons sugar
- 1/2 cup water
- 1/4 cup sugar
- 1/4 cup chocolate liqueur
- Filling and Frosting:
- 12 oz. cream cheese (1 1/2 packages), softened
- 8 oz. mascarpone cheese
- 1/2 – 2/3 cup powdered sugar
- 1 cup ricotta cheese
- 2 teaspoons vanilla
- 1/2 cup heavy cream