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Recipes
Raspberry Almond Squares (Vegan/Sugar-Free/Gluten-Free)
By ctozzi
Squares
- Raspberry Filling:
- 1 1/2 cups frozen raspberries
- 1/4 + 1/8 cup date paste
- 1 tbsp. water
- 3/4 tsp. vanilla extract
- 1 tsp. fresh lemon juice
- Crust:
- 2 cups almond flour
- 3 tbsp. date paste
- 1 tbsp. vanilla extract
- 1/4 tsp. no-salt (potassium salt)
- Crumb Topping:
- 1 cup raw walnuts
- 1/2 cup unsweetened shredded coconut
- 2 tbsp. date paste
- 1 tbsp. raw cashew butter
- 1/4 tsp. no-salt
- 1/4 tsp. almond extract
Apple-Cream Cheese Bundt Cake
By ctozzi
This cake is soooo good! The cream cheese filling makes it very delectable
- CREAM CHEESE FILLING:
- 1 Pkg. Cream cheese, softened, 8oz
- 1/4 C. Butter, softened
- 1/2 C. Granulated sugar
- 1 Lg. Egg
- 2 T. All-purpose flour
- 1 t. Vanilla extract
- APPLE CAKE BATTER:
- 1 C. Finely chopped pecans
- 3 C. All-purpose flour
- 1 C. Granulated sugar
- 1 C. Firmly packed light brown sugar
- 2 t. Ground cinnamon
- 1 t. Salt
- 1 t. Baking soda
- 1 t. Ground nutmeg
- 1/2 t. Ground allspice
- 3 Lg. Eggs, lightly beaten
- 3/4 C. Canola oil
- 3/4 C. Applesauce
- 1 t. Vanilla extract
- 3 C. Peeled and finely chopped Gala apples (about 1 1/2 lb.)
- PRALINE FROSTING:
- 1/2 C. Firmly packed light brown sugar
- 1/4 C. Butter
- 3 T. Milk
- 1 t. Vanilla extract
- 1 C. Powdered sugar
Cinnamon Sugar Doughnuts
By ctozzi
To make the filling: Combine the butter, brown sugar and cinnamon together in a small bowl with a pastry blender o...
- For the filling:
- 3 tablespoons butter, room temperature
- 1/2 cup lightly packed brown sugar
- 1 + 1/2 tablespoons ground cinnamon
- For the muffins:
- 3 cups all-purpose flour
- 1/4 teaspoon baking soda
- 2 + 1/2 teaspoons baking powder
- 3/4 teaspoon fine sea or table salt
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cinnamon
- 3/4 cup plus 2 tablespoons whole milk
- 2 tablespoons buttermilk
- 8 tablespoons unsalted butter, at room temperature
- 3/4 cup sugar
- 2 large eggs
- For the coating:
- 10 tablespoons unsalted butter, melted
- 1 cup sugar mixed with 1 tablespoon ground cinnamon
Salted Caramel Frosting
By ctozzi
Salted Caramel: 1. Combine the sugar, water, and the corn syrup in a large saucepan and stir with a wooden spoon o...
- Salted Caramel:
- 1 cup sugar
- 4 tablespoons water
- 2 tablespoons light corn syrup
- 1/2 cup heavy cream
- 2 tablespoons butter
- 1/2 teaspoon lemon juice
- 1/2 teaspoon salt, kosher or sea
- Salted Caramel Frosting:
- 2 sticks butter at room temperature
- 8 ounces of cream cheese
- 3-4 cups sifted powdered sugar
- 1 cup salted caramel (recipe above)
Greek Yogurt Labneh
By ctozzi
by The Bon Appétit Test Kitchen
- 2 cups plain 2% fat or whole Fage Greek yogurt
- 1/2 cup (or more) good-quality extra-virgin olive oil
- 3 tablespoons finely minced fresh herbs (such as tarragon, parsley, and chives)
- 1/2 teaspoon finely grated lemon zest
- Kosher salt and freshly ground black pepper
- Special equipment: Cheesecloth
Cannoli Cake
By ctozzi
Directions 1For filling, place sugar and cornstarch in saucepan and stir in the milk
- Cannoli Filling
- 3/4 cup sugar
- 3 tablespoons cornstarch
- 3/4 cup whole milk
- 1 (15 ounce) container ricotta cheese
- 1 tablespoon grated orange zest
- 1 tablespoon sweet marsala wine (optional)
- 1 1/2 teaspoons vanilla extract
- 1/2 cup miniature semisweet chocolate chips
- Cake
- 1 (18 1/4 ounce) package plain white cake mix
- 1 cup whole milk
- 8 tablespoons butter, melted
- 3 large eggs
- 2 teaspoons vanilla extract
- Optional***
- Buttercream Frosting
- 8 tablespoons butter, softened
- 3 3/4 cups confectioners' sugar
- 3-4 tablespoons milk
- 2 teaspoons vanilla extract
- I did not use the buttercream, I froste top only with chocolate ganache.
Coconut Macaroons
By ctozzi
Directions Heat oven to 325°F
- Ingredients
- Crisco® Flour No-Stick Cooking Spray
- 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
- 1 large egg white, beaten
- 1 (14 oz.) pkg. (5 1/3 cups) flaked coconut
- 2 tsps. vanilla extract
- 1/2 tsp. almond extract
Danish Puff
By ctozzi
Preheat oven to 350°. In a small bowl, place 1 cup of flour and cut in 1/2 cup butter with a fork or pastry blend...
- For the base dough:
- 1/2 cup unsalted butter, softened
- 1 cup flour
- 2 Tbsp. water
- For the pâte à choux layer:
- 1/2 cup unsalted butter
- 1 cup water
- 1 cup flour
- 1 and 1/4 tsp. almond extract
- 3 eggs
- Glaze:
- 1 and 1/4 cups powdered sugar (you can use more, but I generally like my glazes with less than is usually called for)
- 2 Tbsp. butter, softened
- 1 and 3/4 tsp. vanilla (I use a lot of vanilla since we love the flavor–certainly reduce amount to suit you)
- 2 Tbsp. warm water
- sliced almonds, optional (I toast the almonds in a dry skillet for a couple of minutes)
The Cake Boss' Cannoli
By ctozzi
Recipe courtesy Buddy Valastro
- 1 cup all purpose flour, plus more for dusting dough and work surface
- 3 tablespoons granulated sugar
- 2 tablespoons lard plus several cups for frying;
- may be replaced with vegetable shortening, exact amount will depend on size of your pot
- 2 tablespoons distilled white vinegar
- 2 extra-large eggs
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 3 cups cannoli cream
- Powdered (10x) sugar for dusting cannolis
Angel Lush with Pineapple
By ctozzi
MIX pineapple and dry pudding mix
- 1 can (20 oz.) DOLE Crushed Pineapple in Juice, undrained
- 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
- 1 cup thawed COOL WHIP Whipped Topping
- 1 pkg. (10 oz.) round angel food cake, cut into 3 layers
- 10 small fresh strawberries