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Recipes
Salted-Caramel Six-Layer Chocolate Cake
By ctozzi
Directions Preheat oven to 350 degrees
- For the Cake
- Unsalted butter, room temperature, for pans
- 3 3 3 cups all-purpose flour, plus more for pans
- 3 3 3 cups granulated sugar
- 1 1/2 1 1/2 1/2 cups unsweetened Dutch-process cocoa powder
- 1 1 1 tablepoon baking soda
- 1 1/2 1 1/2 1/2 teaspoons baking powder
- Coarse salt
- 4 4 4 large eggs
- 1 1/2 1 1/2 1/2 cups low-fat buttermilk
- 1/2 1/2 2 cup plus 2 tablespoons safflower oil
- 2 2 2 teaspoons pure vanilla extract
- For the Caramel
- 4 4 1/4 2 2 sugar 1/4 cup light corn syrup 2 cups heavy cream Coarse salt 2 sticks cold unsalted butter, cut into tablespoons
- 4 4 4 cups granulated sugar
- 1/4 1/4 1/4 cup light corn syrup
- 2 2 2 cups heavy cream
- Coarse salt
- 2 2 2 sticks cold unsalted butter, cut into tablespoons
- For the Frosting
- 1/4 1/4 2 2 1/2 1 tablespoons Dutch-process cocoa powder 2 sticks unsalted butter, room temperature 1/2 cup confectioners' sugar Coarse salt 1 pound semisweet chocolate, chopped, melted, and cooled Garnish: flaked sea salt, such as Maldon
- 1/4 1/4 2 cup plus 2 tablespoons Dutch-process cocoa powder
- 2 2 2 sticks unsalted butter, room temperature
- 1/2 1/2 1/2 cup confectioners' sugar
- Coarse salt
- 1 1 1 pound semisweet chocolate, chopped, melted, and cooled
- Garnish: flaked sea salt, such as Maldon
Best Ever Pancakes
By ctozzi
Combine the milk and vinegar in a small bowl for 10 minutes to "sour"
- 3/4 cup milk
- 2 tablespoons white vinegar (see note)
- 1 cup all purpose flour
- 2 tablespoons white sugar (I used 3)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla
Homemade Twinkies (fox news)
By ctozzi
To make the cream filling, mix the flour and milk in a small pan and boil until thick
- filling:
- 2 1/2 tablespoons flour
- 1/2 cup milk
- 1/2 cup confectioners sugar
- 1/2 cup cold butter
- 1 teaspoon banana or vanilla flavoring/extract
- 1/2 teaspoon salt
- Cakes:
- 2 cups flour
- 1 tablespoon baking powder
- 2 teaspoons vanilla
- 1 cup milk, at room temperature
- 8 tablespoons butter, at room temperature
- 1 cup sugar
- 2 eggs, at room temperature
Lemon Layer Cake With Lemon Curd And Mascarpone
By ctozzi
For Lemon Curd: Whisk first 4 ingredients in medium metal bowl
- LEMON CURD:
- 1 cup sugar
- 3/4 cup fresh lemon juice
- 3 large eggs
- 3 large egg yolks
- 1/4 cup chilled unsalted butter - (1/2 stick) cut 1/2" cubes
- CAKE:
- 6 large eggs separated
- 14 tablespoons sugar
- 1 3/4 cups sifted cake flour (sifted, then measured)
- 1/4 teaspoon salt
- SYRUP:
- 1/2 cup sugar
- 1/2 cup boiling water
- 1/4 cup fresh lemon juice
- FILLING AND FROSTING:
- 2 cups chilled heavy whipping cream
- 3/4 cup sugar
- 3 containers chilled mascarpone cheese - (8 oz ea) (Italian cream cheese available at Italian markets and many supermar
Makeover Macaroon Cake
By ctozzi
Let egg whites stand at room temperature for 30 minutes
- 6 egg whites
- 4 egg yolks
- 2-1/4 cups sugar
- 1/2 cup unsweetened applesauce
- 1/4 cup canola oil
- 3/4 cup fat-free milk
- 1/2 teaspoon almond extract
- 1-1/2 cups cake flour
- 1-1/2 cups all-purpose flour
- 1 cup flaked coconut
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cream of tartar
- 1 teaspoon confectioners' sugar
Triple Cinnamon Scones
By ctozzi
1) Combine the Cinnamon Flav-R-Bites with the half and half or milk in a small bowl
- Scones
- 3/4 cup half and half or evaporated milk
- 1 cup cinnamon Flav-R-Bites or cinnamon chips
- 2 3/4 cups King Arthur Unbleached All-Purpose Flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1/2 cup cold butter, cut into pats
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- Filling
- 3/4 cup Baker's Cinnamon Filling*
- 3 tablespoons water
- *Or substitute 5 tablespoons butter, 3/4 cup brown sugar, and 2 tablespoons ground cinnamon for the Baker's Cinnamon Filling mix and water.
- Glaze
- 3 1/2 cups confectioners' sugar
- 1 teaspoon ground cinnamon
- 7 tablespoons water
- Scones
- 6 ounces half and half or evaporated milk
- 5 ounces cinnamon Flav-R-Bites or cinnamon chips (6 ounces)
- 11 1/2 ounces King Arthur Unbleached All-Purpose Flour
- 2 3/8 ounces sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 4 ounces cold butter, cut into pats
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- Filling
- 5 ounces Baker's Cinnamon Filling*
- 1 1/2 ounces water
- *Or substitute 5 tablespoons butter, 3/4 cup brown sugar, and 2 tablespoons ground cinnamon for the Baker's Cinnamon Filling mix and water.
- Glaze
- 14 ounces confectioners' sugar
- 1 teaspoon ground cinnamon
- 3 1/2 ounces water
Apple Cinnamon Refrigerator Oatmeal
By ctozzi
In a half pint (1 cup) jar, add oats, milk, yogurt, chia seeds, cinnamon and honey
- 1/4 cup uncooked old fashioned rolled oats
- 1/3 cup skim milk
- 1/4 cup low-fat Greek yogurt
- 1-1/2 teaspoons dried chia seeds
- 1/2 teaspoon cinnamon
- 1 teaspoon honey, optional (or substitute any preferred sweetener)
- 1/4 cup unsweetened applesauce, or enough to fill jar
Best Apple Cake
By ctozzi
This is my DH favorite cake, I have tried many apple cakes over the years and this is a winner!! So moist and dense...
- 3 cups flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large eggs , beaten
- 1 cup vegetable oil
- 2 teaspoons vanilla
- 3 cups finely chopped apples
- 1/2 cup apple juice
- 1 cup chopped walnuts
- 1 cup brown sugar
- 1/4 cup butter
- 1/3 cup whipping cream
Sticky Toffee Pudding Cupcakes with Kahlua Almond Ice Cream
By ctozzi
Sweet and delicious. Great alternative to an ice cream cake! Fun to make
- Cupcakes
- 1 cup dates
- 3/4 cup boiling water
- 1/2 cup canola oil
- 1 2/3 cups self-rising flour
- 1 1/4 cup brown sugar
- 1 tsp baking soda
- 2 TBSP instant coffee
- Ice Cream
- 1 Pint Soy Vanilla Ice Cream
- 1/4 cup Kahlua
- 1/2 cup chopped almonds
- Creamy Caramel Sauce
- 6 TBSP Tofutti cream cheese
- 3 Cups powdered sugar
- 1 TBSP soy creamer
- 3/4 about 3/4 cup homemade caramel sauce
Italian Wedding Cookies II
By ctozzi
Directions Preheat oven to 350 degrees F (175 degrees C)
- 8 ounces almond paste
- 1 1/2 cups butter, softened
- 1 cup white sugar
- 4 eggs
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 5 drops green food coloring
- 5 drops yellow food coloring
- 5 drops red food coloring
- 1 (12 ounce) jar seedless raspberry jam, heated
- 1 (12 ounce) package semisweet chocolate chips, melted