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Recipes
Meringue Cookies ("Forgotten Kisses")
By ctozzi
Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper
- 2 large egg whites, at room temperature
- 1/2 teaspoon cream of tartar
- 2/3 cup superfine granulated sugar
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips or finely chopped semisweet chocolate
- 1 cup finely chopped walnuts
Juliet’s Kisses
By ctozzi
Baci di Giulietta are small chocolate cookies flavored with ground toasted almonds which are sandwiched together in...
- Filling:
- 1/2 Pound, or 2 Sticks Unsalted Butter, Softened
- 1/3 Cup Icing Or Confectioner's Sugar
- 1/4 Teaspoon Salt
- 1 Teaspoon Vanilla
- 1 2/3 Cups All-purpose Flour
- 1/3 Cocoa Powder (Dutch Process)
- 1/2 Cup Toasted Almonds (See Note Below), Finely Ground
- 2 Ounces Semisweet Or Dark Chocolate
- 2 Tablespoons Unsalted Butter
- 1/3 Cup Toasted Almonds Ground
Sweet Potato Pie with Pecan Streusel
By ctozzi
Sweet potatoes are the edible roots of a plant in the morning glory family
- For the pecan streusel:
- 1 rolled-out basic pie dough round (see related
- recipe at right)
- 1 Tbs. firmly packed light brown sugar
- 1/4 cup pecans, coarsely chopped
- 1/4 tsp. ground cinnamon
- For the filling:
- 1 large Garnet yam (orange-fleshed sweet
- potato), 12 to 14 oz.
- 3/4 cup firmly packed light brown sugar
- 1/2 tsp. salt
- 2 eggs
- 1 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1/4 tsp. ground allspice
- 1 1/4 cups heavy cream
- Sweetened whipped cream for serving
Crazy Cake
By ctozzi
Sift flour, sugar, salt, soda, and cocoa together into a 9 x 13 inch ungreased cake pan
- 3 cups all-purpose flour
- 2 cups white sugar
- 1 teaspoon salt
- 2 teaspoons baking soda
- 1/2 cup unsweetened cocoa powder
- 3/4 cup vegetable oil
- 2 tablespoons distilled white vinegar
- 2 teaspoons vanilla extract
- 2 cups cold water
- Option: may add 1/3 bag of chocolate chips (any flavor)
FRENCH TOAST BREAKFAST BAKE
By ctozzi
Easy and very delicious this is a recipe you cannot mess up Make sides of lots of bacon, sausages and fresh fruit
- 1/2 cup melted butter (1 stick)
- 1 cup brown sugar
- 1 loaf of thickly sliced bread
- 4 eggs
- 1 1/2 cup milk
- 1 teaspoon vanilla
- Powdered sugar for sprinkling
- Cinnamon for sprinkling
Basic Buttermilk Pancakes
By ctozzi
1. Whisk together first 5 ingredients in a large bowl
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 3/4 cup buttermilk
- 1/2 cup milk
- 1 large egg
- 2 tablespoons butter, melted and cooled
Poppy Seed Rugelachs
By ctozzi
Delicious Poppy Seed Rugelachs! You can use whatever filling you like for these pastries, cinnamon, cream cheese, j...
- POPPY SEED FILLING:
- 8 ounces cream cheese, softened
- 1 1/2 sticks butter, softened
- 1 egg yolk
- 2 tablespoons water
- 2 cups flour
- Poppy seed filling (there is enough filling in this recipe for 2 batches of rugelachs)
- Powdered sugar, for dusting the pastries
- 8 ounces poppy seeds (about 1 1/2 cups)
- 1 cup milk
- 1/2 stick butter
- 3/4 – 1 cup sugar
- 1 pinch salt
- 2 eggs, beaten
- Makes about 2 cups filling
Molten Centre Chocolate Cake
By ctozzi
For the ganache, heat the cream until it just begins to simmer and then pour this over the chopped chocolate
- Ganache:
- 1/4 cup whipping cream
- 2 ounces bittersweet chocolate, chopped
- Molten Cakes:
- 1/2 cup unsalted butter, cut into pieces
- 4 ounces bittersweet chocolate, chopped
- 2 large whole eggs, at room temperature
- 2 large egg yolks, at toom temperature
- 1/4 cup sugar
- 2 tablespoons cocoa powder
- icing sugar, for dusting
Daisy Cupcakes
By ctozzi
Prepare cake mix as directed on package, adding lemon extract
- Lemon Cream Cheese Frosting:
- 1 package (15 ounces) white cake mix
- 1 tablespoon McCormick® Pure Lemon Extract
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup (1/2 stick) butter, softened
- 2 tablespoons sour cream
- 2 teaspoons McCormick® Pure Lemon Extract
- 1 package (16 ounces) confectioners’ sugar
- 10 drops McCormick® Yellow Food Color
Tres Leches Cupcakes
By ctozzi
Makes 14-16 cupcakes
- Cupcake:
- 3/4 cup unsalted butter, softened
- 1 cup sugar
- 3 eggs, separated
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup buttermilk
- 1/2 cup evaporated milk
- 1/2 cup sweetened condensed milk
- 1/2 cup coconut milk
- 1 cup lightly toasted flaked coconut (Mounds or Angel Flake brand), optional for garnishing the frosting
- Dulce de Leche Buttercream Frosting:
- 5 large egg whites
- 11/2 cup sugar
- 4 sticks unsalted butter, diced and softened
- 1/4 teaspoon salt
- 1 tablespoon vanilla
- 1/2-1 cup of dulce de leche, room temperature