Ctozzi's profile page
Recipes
Lemon-Cornmeal Sheet Cookie
By ctozzi
Think of these sweets as deconstructed biscotti
- 3/4 cup all-purpose flour
- 3/4 cup fine ground yellow cornmeal
- 1 teaspoon anise seeds
- 1/4 teaspoon baking powder
- Coarse salt
- 3 tablespoons unsalted butter, room temperature
- 1/2 cup plus 1 tablespoon sugar
- 1 large egg, plus 1 large egg white, lightly beaten for egg wash
- 2 teaspoons finely grated lemon zest
- 2 tablespoons sliced almonds
QUINOA SALAD WITH GRILLED MIXED VEGGIES AND FETA CHEESE (dr oz)
By ctozzi
434 calories/28.5g protein/55
- 3/4 cup cooked quinoa
- 1 cup grilled mixed vegetables
- 3 oz. FF feta cheese
- 1 Tbsp. lemon juice
- Pepper
Easter Cheesecake
By ctozzi
Preheat oven to 325 degrees
- 1 tablespoon unsalted butter, softened
- 1/4 pound finely ground blanched almonds
- 4 8-ounce packages cream cheese, room temperature
- 1/2 cup heavy cream
- 1 1/2 cups sugar
- 4 large eggs, lightly beaten
- Grated zest of 1 lemon
- Grated zest of 1 orange
- 1 teaspoon pure vanilla extract
Sweet Beignets
By ctozzi
Fill a large, heavy-bottomed, wide-mouthed pot halfway with corn oil and heat over a medium-high flame until oil re...
- Corn oil, for frying, or another oil with high smoke point, such as safflower or peanut
- 3 1/2 cups sifted flour, plus extra for rolling
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup sugar
- 4 eggs, lightly beaten
- 1/3 cup canola oil
- 1/3 cup milk
- 1/2 cup powdered sugar, for serving
Black Bottomed Nutella Swirl Mini Cheesecakes
By ctozzi
Make the black bottom: 1
- For the black bottom:
- 3/4 cup (3-3/4 oz.) finely ground chocolate cookies (I use Nabisco® Famous® Chocolate Wafers)
- 2 Tbs. (1 oz.) unsalted butter, melted
- For the cheesecake:
- 2 packages (8 oz. each) cream cheese, softened
- 2/3 cup (4-5/8 oz.) granulated sugar
- 1-1/2 tsp. pure vanilla extract
- Pinch of table salt
- 2 large eggs, at room temperature
- 1 cup (10 oz.) Nutella
Chocoflan
By ctozzi
Put an oven rack in the middle of the oven and preheat to 350 degrees F
- For the cake:
- 12-cup capacity Bundt pan
- Softened butter, to coat pan
- 1/4 cup cajeta or caramel sauce
- 10 tablespoons butter, room temperature
- 1 cup sugar
- 1 egg, room temperature
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/3 cup cocoa powder
- 1 1/4 cups buttermilk
- For the flan:
- 1 (12-ounce) can evaporated milk
- 1 (14-ounce) can sweetened condensed milk
- 4 ounces cream cheese, room temperature
- 3 eggs
- 1 tablespoon vanilla extract
- For garnish:
- 1/4 cup cajeta or caramel sauce
- 1/4 cup chopped pecans
Martha Stewart's Pate Brisee
By ctozzi
2. Pulse flour, sugar, and salt in a food processor to combine
- 2 3/4 cups all-purpose flour
- 2 teaspoons sugar
- 1 1/4 teaspoons coarse salt
- 2 1/4 sticks (18 tablespoons) cold unsalted butter, cut into small pieces
- 4 to 6 tablespoons ice water, plus more if needed
Homemade Peanut Butter Cups
By ctozzi
Line a standard 12 cup muffin tin with paper cupcake liners
- 16 oz semisweet chocolate, chopped
- 1/2 cup creamy natural peanut butter
- 2 tbsp butter, softened
- 1.75 oz confectioner's sugar (1/4 cup+2 tbsp), sifted
English Sticky Toffee Pudding
By ctozzi
Preheat the oven to 350 F
- English Sticky Toffee Pudding:
- 1 cup loosely packed pitted and chopped dates
- 3/4 cup hot English Breakfast or Orange Pekoe tea
- 1/2 teaspoon vanilla extract
- 3/4 teaspoon baking soda
- 6 tablespoons unsalted butter, at room temperature
- 3/4 cup sugar
- 2 large eggs, at room temperature
- 1 1/3 cups all-purpose flour
- 1 teaspoon baking powder
- Toffee Sauce:
- 1/4 cup unsalted butter
- 1/2 cup packed dark brown sugar
- 1/4 cup whipping cream
- 1/2 cup raisins or lightly toasted walnut pieces
- 2 tablespoons (1 oz) brandy
Fresh Berry Creme Brulee
By ctozzi
Serving fresh berries under a rich crème brûlée custard requires using a stovetop method, so as to keep the berr...
- 1 cup fresh raspberries
- 1 cup fresh blueberries
- 3 cups whipping cream
- 1 vanilla bean
- 1 tablespoon vanilla bean paste
- 10 large egg yolks
- 1/2 cup sugar, plus extra for the brulee
- 1 1/2 tablespoons lemon juice