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Recipes
Coconut Snowball Cupcakes
By ctozzi
Make the Coconut Cupcakes: 1
- For the Coconut Cupcakes:
- 2 cups cake flour
- 1/2 cup AP flour
- 2 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 6 Tbsp (3/4 stick) unsalted butter, softened
- 1/2 cup shortening, at room temperature
- 1 1/2 cup sugar
- 1 tsp pure vanilla extract
- 1 large egg
- 1 cup ice water
- 2 large egg whites
- 1/2 tsp cream of tartar
- 1/2 cup shredded sweetened coconut
- For the Coconut Pastry Cream:
- 2 cups half-and-half
- 1 cup unsweetened coconut flakes
- 6 large egg yolks
- 1/2 cup sugar
- 3 Tbsp AP flour
- 1/4 tsp salt
- 1 tsp pure vanilla extract
- For the Coconut Frosting:
- 1 1/2 cup sugar
- 1/3 cup AP flour
- 1 1/2 cup milk
- 1/3 cup heavy cream
- 1 1/2 cup (3 sticks) unsalted butter, soft but cool, cut into small pieces
- 1 tsp pure vanilla extract
- 1/2 cup coconut pastry cream
- To Assemble the Cupcakes:
- 1/2 cup shredded, sweetened coconut
Puffy Peanut Butter chocolate chip cookies
By ctozzi
Preheat oven to 325 degrees F
- 2 cups all-purpose flour
- 1/2 teaspoons baking soda
- 8 tablespoons of salted butter, melted and cooled
- 6 tablespoons of creamy peanut butter, melted and cooled
- 1 cup brown sugar
- 1/2 cup sugar
- 1 egg + 1 egg yolk, at room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups chocolate chips
Marshmallows
By ctozzi
Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and...
- 3 packages unflavored gelatin
- 1 1/2 cups granulated sugar
- 1 cup light corn syrup
- 1/4 teaspoon kosher salt
- 1 tablespoon pure vanilla extract
- Confectioners' sugar, for dusting
Blueberry-Almond Tart
By ctozzi
For filling: Combine 2 baskets berries, sugar, and lemon juice in heavy medium saucepan
- FILLING:
- 4 containers fresh blueberries - (1/2 pt ea)
- 1/2 cup sugar
- 1 tablespoon fresh lemon juice
- 2 large egg yolks
- 2 teaspoons cornstarch
- 3 tablespoons unsalted butter
- 1 teaspoon grated lemon peel
- CRUST:
- 1 cup all-purpose flour
- 1/4 cup sliced almonds plus
- 2 tablespoons sliced almonds lightly toasted
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1/2 cup chilled unsalted butter - (1 stick) cut 1/2" cubes
- 1 large egg yolk
- 1/4 teaspoon almond extract
- 1/2 cup red currant jelly for glaze
RedVelvet Brownies
By ctozzi
Preparation 1. Preheat oven to 350°
- YIELD: Makes 16 servings
- TOTAL:3 HOURS, 10 MINUTES
- Ingredients
- 1 (4-oz.) bittersweet chocolate baking bar, chopped
- 3/4 cup butter
- 2 cups sugar
- 4 large eggs
- 1 1/2 cups all-purpose flour
- 1 (1-oz.) bottle red liquid food coloring
- 1 1/2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- Small-Batch Cream Cheese Frosting
- Garnish: white chocolate curls
- Small Batch Cream Cheese Frosting
- Ingredients
- 1 (8-oz.) package cream cheese, softened
- 3 tablespoons butter, softened
- 1 1/2 cups powdered sugar
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- Preparation
- Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add powdered sugar and salt, beating until blended. Stir in vanilla.
Basic Sweet-Roll Dough
By ctozzi
1. Warm 1/2 cup water and the milk in a saucepan over low heat until a thermometer registers 100 - 110 degrees
- 1/2 cup whole milk
- 1 1/4-ounce packet active dry yeast (2 1/4 teaspoons)
- 1/4 cup sugar
- 4 tablespoons unsalted butter, melted and slightly cooled,
- plus more for brushing
- 1 large egg yolk
- 1 1/2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour, plus more for dusting
- 3/4 teaspoon salt
- 1/2 teaspoon freshly grated nutmeg (optional)
Chocolate Babka
By ctozzi
* This yeast coffee cake, named after the Yiddish or Polish baba, or grandmother, is often found in Jewish bakeries...
- FILLING:
- 3/4 cup (175 mL) 2% or homogenized milk
- 1 pkg (or 21/4 tsp/11 mL) active dry yeast
- 1/3 cup (75 mL) granulated sugar
- 1/3 cup (75 mL) unsalted butter, softened
- 3/4 tsp (4 mL) salt
- 3 eggs
- 3 1/4 cups (800 mL) all-purpose flour (approx)
- 1/4 cup (60 mL) unsalted butter, softened
- 1/2 cup (125 mL) granulated sugar
- 1/2 cup (125 mL) cocoa powder
- STREUSEL:
- 1/3 cup (75 mL) all-purpose flour
- 1/4 cup (60 mL) granulated sugar
- 3 tbsp (45 mL) unsalted butter
Almond Biscotti Recipe
By ctozzi
* Preheat oven to 350 degrees F
- 1 cup blanched whole almonds, toasted and chopped coarsely. See how to blanch almonds.
- 2/3 cup (135 grams) granulated white sugar
- 2 large eggs
- 1 teaspoon almond extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 3/4 cups all-purpose flour
cookie - Gooey Peanut Butter Chocolate Chip Chickpea Cookies
By ctozzi
Makes about 16 - 18 Pre-heat oven to 350
- 1 - 15 oz can chickpeas (garbanzo beans) - should be 1 1/2 cups chickpeas.
- 1/2 cup natural peanut butter or any other nut butter
- 1/4 cup maple syrup (I used Grade B Pure Maple Syrup)
- 1 teaspoon baking powder
- 2 teaspoons vanilla
- a pinch of salt
- 1/2 cup chocolate chips
White Zinfandel Sangria
By ctozzi
Recipe by Anthony Dias Blue July 2001 Bon Appetite
- 1 750-ml bottle of chilled white Zinfandel
- 1/2 cup peach schnapps
- 2 tablespoons Cointreau or other orange liqueur
- 2 tablespoons sugar
- 2 cinnamon sticks, broken in half
- 1 lemon, sliced
- 1 orange, sliced
- 1 peach, sliced into wedges
- 1 10-ounce bottle of chilled club soda
- Ice cubes