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Recipes
Dreamy Coconut-Chocolate Cake
By ctozzi
Heat oven to 350°F. Grease and flour two 9-inch round cake pans
- 2 cups sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa (I prefer Ghirardelli)
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons coconut extract
- 1 cup boiling water
Crown Pork Roast with Stuffing
By ctozzi
HEAT oven to 350ºF. SEASON roast with half each of the salt and pepper; place on rack in roasting pan
- 1 (16-rib) pork crown roast (8 lb./3.6 kg) NoteFor ease in preparation, ask your butcher to tie the 2 sections of ribs into the crown roast.
- 3/4 tsp. salt, divided
- 3/4 tsp. black pepper, divided
- 1-1/2 cups water
- 3-1/4 cups apple juice, divided
- 1/4 cup butter
- 2 pkg. (120 g each) Stove Top Lower Sodium Stuffing Mix for Chicken
- 2 Gala apples, chopped
- 1 cup Back to Nature Trail Mix - Almonds, Raisins, Cranberries and Pistachios, coarsely chopped
- 3 Tbsp. flour
- 2 Tbsp. honey Dijon mustard
- 2 Tbsp. chopped fresh parsley
Ho Ho Cake
By ctozzi
In a small saucepan, combine flour and milk until smooth; stir in 1/4 cup sugar
- FILLING:
- 2 prepared 9-inch round chocolate cakes
- 2 tablespoons all-purpose flour
- 1 cup milk
- 2/3 cup sugar, divided
- 2/3 cup shortening
- 1/3 cup butter, softened
- 3/4 teaspoon vanilla extract
- Pinch salt
- GLAZE:
- 1/4 cup butter, cubed
- 1/4 cup baking cocoa
- 3/4 cup confectioners' sugar
- 2 to 4 tablespoons milk
Eggplant Timbale
By ctozzi
Place a grill pan over medium-high heat or pre-heat a gas or charcoal grill
- 2 medium eggplants, sliced 1/4-inch thick
- 1/3 cup olive oil, plus 2 tablespoons
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 pound penne pasta
- 1 medium onion, diced
- 1/2 pound ground beef
- 1/2 pound Italian pork sausage
- 1/4 cup Marsala wine
- 1 cup frozen peas, thawed
- 2 cups store-bought marinara sauce
- 1 1/2 cups diced smoked mozzarella cheese (about 6 ounces)
- 3/4 cup grated Pecorino Romano cheese, plus 1/4 cup
- 1 cup chopped fresh basil leaves
- Special equipment: 9-inch springform pan
Hostess Cupcakes
By ctozzi
1. Make the Cupcakes: Preheat oven to 350 degrees F
- For the Filling:
- 3 ounces bittersweet chocolate, chopped fine
- 1/3 cup Dutch-processed cocoa powder
- 3/4 cup brewed coffee, still hot
- 3/4 cup bread flour
- 3/4 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons vegetable oil
- 2 eggs
- 2 teaspoons white vinegar
- 1 teaspoon vanilla extract
- 1 cup marshmallow creme
- 1/4 cup unsalted butter, at room temperature
- 1/2 cup powdered sugar
- For the Ganache Frosting:
- 2 1/2 ounces bittersweet chocolate, finely chopped
- 1/4 cup heavy cream
- For the White Icing:
- 1 cup powdered sugar
- 1/4 cup unsalted butter, at room temperature
- 1 tablespoon whole milk
- Splash vanilla extract
Sour Cream Coffee Cake
By ctozzi
In a mixer, cream together butter and sugar
- Cake Ingredients:
- 1/2 cup (1 stick) butter, room temperature
- 1 cup sugar
- 2 eggs
- 2 cups flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 (12 oz.) container of sour cream (I use reduced-fat)
- 1 tsp. vanilla extract
- Topping Ingredients:
- 1 tsp. cinnamon
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1 cup chopped pecans or walnuts (optional)
Lilybean's Chocolate Chip Cookies
By ctozzi
Oodles of chocolate chips
- 1 cup shortening
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 1 tsp. vanilla
- 2 eggs
- 2 1/2 cups flour
- 1 tsp. baking soda
- 1 tsp. salt
Roasted Mushroom and Potato Salad
By ctozzi
PER SERVING: calories: 160; protein: 4
- 1 package (10.5 ounces) oyster or cremini mushrooms, trimmed (halved if using cremini)
- 2 tablespoons extra-virgin olive oil
- Coarse salt and ground pepper
- 1 pound red new potatoes, quartered
- 1/4 cup packed fresh parsley leaves
- 2 to 3 teaspoons sherry or red-wine vinegar
- 2 tablespoons capers (optional), rinsed
Greek Chicken Roulades
By ctozzi
1. Dice 6 olives; set aside
- 12 potted kalamata olives, divided
- 3 T fresh bread crumbs
- 3 T minced oil-packed sun-dried tomatoes
- 1 T minced lemon zest
- 2 cloves garlic
- 1 t dried oregano
- 2 boneless, skinless chicken breast halves
- 2 T EVOO
- 1/4 c diced onion
- 1/4 c dry white wine
- 1 1/2 c chicken broth
- 1 T fresh lemon juice
- 1 t cornstarch
Dessert - Petite Nutella Pochettes
By ctozzi
In a medium bowl, using a hand mixer, cream the butter and cream cheese together until light and creamy
- 1 cup (2 sticks) butter, at room temperature
- 8 ounces cream cheese, at room temperature
- 2 cups flour
- 1/4 cup plus 2 tablespoons chocolate-hazelnut spread (recommended: Nutella)
- Water, as needed
- 1/2 cup confectioners' sugar
- Special equipment: 3-inch fluted biscuit cutter