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Recipes
Classic Pizzelle
By ctozzi
classic italian pizzelle
- Chocolate Pizzelles:
- 6 eggs
- 3 1/2 cups all-purpose flour
- 1 1/2 cup sugar
- 2 Tbsp. vanilla or anise (I use 4)
- 1 cup margarine, melted (do not use more or substitute oil)
- 4 teaspoon baking powder
- 1/2 cup cocoa
- 1/2 cup sugar
- 1/2 tsp. baking powder
Fake Betty Crocker Brownie Mix
By ctozzi
This should stay fresh in your pantry for at least 6 months
- 1 Cup Sugar
- 1/2 Cup Flour
- 1/3 Cup Cocoa
- 1/4 teaspoon Salt
- 1/4 teaspoon Baking Powder
CrockPot Pumpkin Spice Latte Recipe
By ctozzi
his will make enough for 2 people to have a big mug with a bit leftover
- 2 cups milk (I used 1%)
- 2 T canned pumpkin
- 2 T white sugar
- 2 T vanilla (not a typo. it asks for tablespoons)
- 1/2 tsp pumpkin pie spice
- OR: 1/4 tsp cinnamon, 1/8 tsp cloves, 1/8 tsp nutmeg, and a teeny tiny pinch of ground ginger
- 1/2 cup brewed espresso or 3/4 cup strong brewed coffee
- garnish with whipped cream (optional)
Fried sweet ravioli with fresh ricotta and citrus
By ctozzi
In a small saucepan heat milk over medium heat until warm; remove from heat
- 1/2 cup whole milk
- 1 (1/4-ounce) packet active dry yeast (2 1/4 teaspoons)
- 1/4 cup plus 1/4 teaspoon granulated sugar
- 2 1/4 cups unbleached all-purpose flour
- 2 large egg yolks
- 2 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon finely grated lemon zest
- 1/8 teaspoon fine sea salt
- 1/2 cup plus 2 tablespoons fresh ricotta cheese
- 1 teaspoon confectioners sugar
- Finely grated zest of 1 orange
- 1 About 1 quart vegetable oil for frying
Cookies - Soft Chocolate Chip Cookies
By ctozzi
Preheat oven to 350 °F (175 °C)
- 2-1/4 cups whole wheat pastry flour
- 1 teaspoon baking soda
- 1 cup smart balance margarine, softened 3/4 cup “brown sugar” (South Beach brown sugar: combine 3/4 cup splenda with some Agave Nectar (about 1 tablespoon). Stir it and let it sit for a few minutes.)
- 1/4 cup splenda
- 1 (3.4 ounce) package instant FF/SF vanilla pudding mix 2 eggs
- 1 teaspoon vanilla extract
- 2 cups semisweet chocolate chips
Banana Cupcakes with Honey-Cinnamon Frosting
By ctozzi
Cupcakes: Preheat oven to 350
- Cupcakes:
- 1 1/2 cups flour
- 3/4 cup sugar
- 1 tsp baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 stick butter, melted
- 1 1/2 cups mashed bananas(about 4)
- 2 large eggs
- 1/2 teaspoon vanilla
- Frosting:
- 1 1/4 cup confectioners sugar
- 1 stick butter, room temp
- 1 Tablespoon honey
- 1/8 teaspoon cinnamon
Baked Chicken Chimichangas
By ctozzi
Stir together cream cheese, Pepperjack cheese and taco seasoning
- 8oz pkg. cream cheese
- 8 oz. Pepperjack cheese, shredded
- 1 1/2 Tbsp. taco seasoning
- 1 lb. cooked chicken, shredded
- 8 flour tortillas
- cooking spray
- shredded cheddar cheese
- green onions, for garnish
- sour cream
- salsa
Italian Meringue
By ctozzi
In a small pot over low heat, combine sugar and water
- 1 cup superfine sugar
- 1/3 cup water
- 5 egg whites room temperature
- 1/4 teaspoon cream of tartar
Basic Bread Stuffing
By ctozzi
1. Preheat oven to 400 degrees, with racks in middle and lower thirds
- 1 loaf crusty white bread, cut into 3/4-inch pieces (8 cups)
- 3 tablespoons unsalted butter, plus more for baking dish
- 1 medium yellow onion, diced medium
- 2 large celery stalks, diced medium
- 4 garlic cloves, roughly chopped
- Coarse salt and ground pepper
- 1/2 cup roughly chopped fresh parsley leaves
- 3 large eggs, lightly beaten
- 3 cups low-sodium chicken broth
Carrot Cupcake Recipe - Joyofbaking.com *Tested Recipe*
By ctozzi
Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven
- Carrot Cupcakes:
- 2 cups (260 grams) all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 4 large eggs
- 1 cup (200 grams) granulated white sugar
- 1 cup (240 ml) safflower, corn, or canola oil
- 2 cups (210 grams) finely grated raw carrots
- 1 cup grated apple (approximately 2 large)
- 1/2 cup (55 grams) pecans or walnuts, coarsely chopped
- 1 cup (100 grams) raisins or currants
- Cream Cheese Frosting:
- 1/2 cup (113 grams) unsalted butter, room temperature
- 8 ounces (227 grams) cream cheese, room temperature
- 3 cups (330 grams) confectioners' (powdered or icing) sugar, sifted
- 1 teaspoon pure vanilla extract