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Recipes
Nutella® Mousse
By ctozzi
In a small bowl, dissolve the espresso in the hot water
- 1 teaspoon instant espresso
- 1 tablespoon hot water
- 1/4 cup Nutella spread
- Dash of Kahlua (optional)
- 3/4 cup heavy whipping cream
- Chopped toasted hazelnuts for topping
Betty Crocker's Classic Bread Turkey Stuffing
By ctozzi
This is the stuffing that my mom makes very Thanksgiving, and it's absolutely divine
- 12 cups bread, cubes (Mom makes her own sometimes)
- 1 cup unsalted butter
- 3/4 cup minced onion
- 1 1/2 cups chopped celery, stalks and leaves
- 1 cup chopped mushroom (optional)
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 tablespoon ground sage
- no-salt-added chicken broth (optional)
Pumpkin Pie Bars
By ctozzi
HEAT oven to 350°F. Line 13×9-inch pan with foil, with ends of foil extending over sides; grease foil
- 1-1/3 cups flour
- 3/4 cup granulated sugar, divided
- 1/2 cup packed brown sugar
- 3/4 cup (1-1/2 sticks) cold butter or margarine
- 1 cup old-fashioned or quick-cooking oats, uncooked
- 1/2 cup chopped walnuts
- 1 pkg. (8 oz.) cream cheese, softened
- 3 eggs
- 1 can (15 oz.) pumpkin
- 1 Tbsp. pumpkin pie spice
- 1 teaspoon vanilla extract
- 2 teaspoons bourbon (optional)
- a handful of butterscotch or chocolate chips or Cinnamon for sprinkling on top (optional)
Zucchini Crust Vegetarian Pizza Margherita
By ctozzi
This deliciously healthy pizza is perfect when you want pizza but don't want to completely splurge!
- CRUST:
- 4 cups fresh zucchini, grated and chopped
- 1/2 low-fat mozzarella blend, finely grated
- 5 tablepsoons almond meal
- 3 tablespoons parmesan, finely grated
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt, to taste
- 1 egg, beaten
- SAUCE:
- 1 can (14.5-ounces) petite diced tomatoes, drained
- 1 tablespoon olive oil, divided
- 2 large garlic cloves, minced
- 1/2 teaspoon Italian seasoning
- Salt and pepper, to taste
Mississippi Mud Pie (aka Muddy Mississippi Cake)
By ctozzi
Layers of crumbly cookie crust, rich chocolate cake, and creamy pudding make this Mississippi mud pie from Matt Lew...
- For the Chocolate Cookie Crust
- Nonstick cooking spray
- 16 ounces chocolate sandwich cookies such as Oreos (35 to 40 cookies), crushed
- 5 tablespoons unsalted butter, melted
- For the Flourless Chocolate Cake
- 4 tablespoons (1/2 stick) unsalted butter
- 6 ounces good-quality dark chocolate (60 to 70 percent), chopped
- 2 tablespoons plus 1 teaspoon instant espresso powder
- 1/4 cup strong coffee, at room temperature
- 1/4 teaspoon salt
- 1 tablespoon pure vanilla extract
- 6 large eggs, separated, at room temperature
- 1 cup sugar
- For the Chocolate Pudding
- 3/4 cup sugar
- 1/2 cup dark unsweetened good-quality cocoa powder
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 2 1/2 cups whole milk
- 3 tablespoons unsalted butter
- 2 teaspoons pure vanilla extract
- 3 ounces good-quality dark chocolate (60 to 70 percent)
- For the Whipped Cream Topping
- 1 1/4 cups heavy cream
- 2 tablespoons granulated sugar
best fig tart
By ctozzi
Preheat the oven to 400F (200C)
- Frangipane:
- 1 9″ pastry dough
- 10 about 10 large figs or about 15 small ones
- 1/4 recipe of frangipane (recipe follows)
- 75 g whole almonds (about 1/2 cup)
- 75 g sugar, you can use half granulated sugar and half confectioner’s sugar, or just all granulated sugar (about 1/8 cup granulated plus 1/4 cup confectioner’s, or just 1/3 cup granulated)
- 75 g butter at room temperature
- 1 large egg
Bellini
By ctozzi
In a blender, combine the cubed peach flesh, lemon juice and simple syrup and blend well
- 1 ripe white peach, pitted but not peeled, cut into 1-inch cubes
- 1 tsp. fresh lemon juice
- 1 tsp. simple syrup (see recipe below)
- 2 cups Prosecco (an Italian sparkling wine), Champagne, sparkling wine or nonalcoholic sparkling wine
Raspberry-Lemon Trifle
By ctozzi
For Syrup: Combine sugar, lemon juice, and water in small saucepan
- SYRUP:
- 1/2 cup sugar
- 1/3 cup fresh lemon juice
- 1/4 cup water
- CURD:
- 4 large eggs
- 1 cup sugar
- 1/3 cup fresh lemon juice
- 1/2 cup unsalted butter - (1 stick) room temperature
- 1 tablespoon grated lemon peel
- FRUIT AND TOPPING:
- 4 1/2 pint baskets fresh raspberries
- 1/4 cup sugar plus
- 3 tablespoons sugar
- 1 frozen pound cake - (16 oz) thawed
- 2 cups chilled whipping cream
Greek Lemon Chicken
By ctozzi
Heat oil in a large skillet over medium-high heat; add chicken and cover
- 3 tbsp olive oil
- 6 skinless, boneless chicken breasts
- 3 tbsp butter
- 2 tbsp flour
- 1/2 tsp salt
- 2 tsp prepared mustard
- 2 c milk
- 2 egg yolks
- 1 tbsp grated lemon peel
- 1 tsp lemon juice
- 1/4 c minced fresh parsley
- 1 c sour cream
- 1 lb angel hair pasta
- 1 tbsp vegetable oil
- 1/2 c crumbled feta cheese
- 1 tsp dried dill
Fig and Almond Tart
By ctozzi
Giada's recipe
- Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar, plus 1 tablespoon
- 1 lemon, zested
- 1/4 teaspoon fine sea salt
- 10 tablespoons (1 1/4 sticks) unsalted butter, chilled and cut into 1/2-inch pieces
- 3 tablespoons ice water
- 3 1/2 ounces almond paste, at room temperature, cut into 1/2-inch pieces
- 1/3 cup mascarpone cheese, at room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons honey
- 6 large or 12 small fresh figs, sliced, stems removed or 20 dried figs, reconstituted *see Cook's Note
- 1/4 cup apricot jam