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Recipes
Pumpkin Poppers - Clever Housewife
By ctozzi
Preheat oven to 350° and spray your muffin pans with nonstick cooking spray
- 1 3/4 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp allspice
- 1/8 tsp ground cloves
- 1/3 cup vegetable oil
- 1/2 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 3/4 cup pumpkin (fresh or canned, but not pumpkin pie filling)
- 1/2 cup low-fat milk
- For Coating
- 1 stick of unsalted butter, melted (I only had salted on hand, and it worked just fine)
- 2/3 cup granulated sugar
- 2 Tbs cinnamon
Lemon Poppy Seed Cake
By ctozzi
Lemon poppy seed cake is always a favourite
- Cake:
- 2 3/4 cups (675 mL) all-purpose flour
- 1/2 tsp (2 mL) salt
- 1/2 tsp (2 mL) baking soda
- 1/2 tsp (2 mL) baking powder
- 1 cup (250 mL) unsalted butter, at room temperature
- 2 1/4 cups (550 mL) granulated sugar
- 4 eggs, at room temperature
- 1/2 cup (125 mL) poppy seeds
- 1/4 cup (50 mL) finely grated lemon zest (2 large lemons)
- 1 tsp (5 mL) vanilla extract
- 1 cup (250 mL) buttermilk
- Icing:
- 1 cup (250 mL) icing sugar, sifted
- 2 tbsp (25 mL) lemon juice (1 lemon)
- Grated lemon zest, optional
Nutella & Filo Wrapped Banana with Toasted Coconut*
By ctozzi
Toast your coconut! Put it in a frying pan, heat on low, moving around every minute or so until browned
- 1 Banana
- 2 Tbsp. Nutella
- 2 sheets filo dough, thawed
- 3 Tbsp. coconut
- melted butter
Ultimate Coconut Cake (won throwdown with bobby flay)
By ctozzi
This recipe is courtesy of Robert Carter from the Peninsula Grill, in Charleston, South Carolina
- Coconut Cakes:
- 2 cups sweetened shredded coconut flakes
- 2 Coconut Cakes (see below)
- Simple Syrup (see below)
- Coconut Filling (see below)
- Coconut Cake Frosting (see below)
- Makes two 10-inch round cakes
- Nonstick cooking spray with flour
- 1 pound unsalted butter, preferably European-style
- 3 cups sugar
- 6 large eggs
- 4 1/2 cups all-purpose flour
- 1 1/2 tablespoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups heavy cream
- 1 1/2 tablespoons pure vanilla extract
- 1 teaspoon coconut extract
- Simple Syrup:
- 3/4 cup water
- 3/4 cup sugar
- Coconut Cake Frosting:
- Makes enough for 1 cake
- 1 cup (2 sticks) unsalted butter, room temperature
- 8 ounces cream cheese
- 1 teaspoon pure vanilla extract
- 5 cups confectioners' sugar
- 1 vanilla bean, scraped
- Coconut Filling:
- Makes enough for 1 cake
- 5 cups heavy cream
- 3 cups sugar
- 1 pound (4 sticks) unsalted butter
- 1/4 cup cornstarch
- 1 teaspoon pure vanilla extract
- 9 cups shredded sweetened coconut
Nutella Cake
By ctozzi
1. Preheat oven to 350 degrees F
- 2 3/4 cups flour
- 2 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup unsalted butter, softened
- 2 cups sugar
- 4 large eggs, at room temperature
- 1 cup milk
- 1 cup Nutella
Cannoli Cake
By ctozzi
Source: Taste of Home 9/11
- Cake:
- 18.5 oz french vanilla cake mix
- 16 oz ricotta cheese
- 1/2 cup powdered sugar
- 2 tsp cinnamon
- 1 tsp almond extract
- 1 tsp rum extract
- 1 tsp vanilla
- 2 oz chocolate chips, chopped
- Frosting:
- 16 oz Mascarpone/ricotta cheese
- 3/4 cup powdered sugar
- 1/4 cup whole milk
- 2 tsp almond extract
- 1 tsp vanilla
- 1 cup sliced almonds
- 2 Tbls mini chocolate chips
Pumpkin Mousse
By ctozzi
1.In a small saucepan, sprinkle gelatin over the cold water, and let soften 5 minutes
- 1 envelope unflavored powdered gelatin (1 scant tablespoon)
- 1/4 cup cold water
- 1/2 cup plus 2 tablespoons canned unsweetened pumpkin puree
- 4 large eggs, separated
- 1/4 cup plus 2 tablespoons pure maple syrup
- Pinch of freshly grated nutmeg
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1/4 teaspoon salt
- Pinch of freshly ground white pepper
- 2 tablespoons dark rum
- 1/4 cup sugar
- 1 cup heavy cream
- Sweetened whipped cream, for serving (optional)
- Pastry Leaves, for garnish (optional; see Pate Brisee recipe)
Samoa Bundt Cake
By ctozzi
FROSTING - FIRST STEP: 1. Before you do anything, either stick the whole, unopened can of condensed milk in your c...
- BATTER # 1:
- 1 stick of butter, softened
- 1 cup of dark brown sugar
- 2 eggs
- 3/4 cup ap flour
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup whole milk
- BATTER # 2:
- 1 cup sugar
- 3/4 cup + 2 T ap flour
- 1/2 cup + 2 T cocoa powder
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1 egg
- 1/4 cup oil
- 1/2 tsp salt
- 1 tsp vanilla
- 1/2 cup boiling water
- 1/2 cup milk
- FROSTING:
- 1 can of sweetened condensed milk
- 1/2 cup confectioners sugar
- 2 T vanilla extract
- 2 sticks butter, softened
- 1/2 tsp salt
- 1 cup toasted coconut
- TOPPING:
- 1 1/2 cups toasted coconut
- 1/2 cup chocolate chips, melted
Reeses Chocolate Peanut Butter Rice Krispie Treats
By ctozzi
In a large bowl, combine cereal and diced Reeses
- 6 cups Cocoa Krispies Cereal
- 16-18 Reeses Peanut Butter Cups, diced
- 5 Tbs butter or margarin
- 3 Tbs light karo syrup
- 1 (10 ounce) package plus 2 heaping cups miniature marshmallows
- 1/3 cup peanut butter
- 1/2 cup chocolate chips
Thanksgiving Stuffing Balls
By ctozzi
This makes a ton of stuffing, so have a super huge bowl on hand to mix everything
- 20 slices of stale white (or whole wheat) bread cubed
- 1 batch sage cornbread, staled overnight and crumbled
- 3 cups (a 12-ounce bag) pecans, lightly toasted
- 1 pound ground sausage
- 4 small onions, diced roughly
- 6 stalks of celery, sliced into bite-sized chunks
- 3 sticks of unsalted butter
- 1/4 cup chopped sage (about two large handfuls)
- 12 ounces evaporated milk
- 1 cup chicken or turkey stock
- 6 eggs, whisked
- 1 tablespoon freshly ground pepper, or to taste
- 1 tablespoon salt, or more to taste