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Recipes
Easter Egg Nest Cupcakes
By ctozzi
Preheat an oven to 350°F
- 3/4 cup sweetened shredded coconut
- 1 1/4 cups all-purpose flour
- 1 1/4 tsp. baking powder
- 1/4 tsp. salt
- 1/4 cup sour cream
- 2 Tbs. vegetable oil
- 1/2 tsp. vanilla extract
- 3/4 cup sugar
- 6 Tbs. (3/4 stick) unsalted butter, at room temperature
- 2 eggs, at room temperature
- Vanilla butter-cream for frosting cupcakes (see related recipe below)
- Easter egg candies for decorating
- FOR THE BUTTER-CREAM FROSTING
- 6 cups confectioners’ sugar
- 16 Tbs. (2 sticks) unsalted butter
- 4 1/2 Tbs. milk, plus more, if needed
- 2 tsp. vanilla extract
- 1/4 tsp. salt
- Food colorings (optional)
Rice Krispie Treats
By ctozzi
1. In large saucepan melt butter over low heat
- 3 tablespoons butter or margarine
- 1 package (10 oz., about 40) regular marshmallows
- OR -
- 4 cups miniature marshmallows
- 6 cups Rice Krispies®
Bomboloni alla Crema
By ctozzi
1. Place the flours, sugar, instant yeast and zest into a large mixing bowl
- Bomboloni:
- 2 cups double zero “OO” flour (or use all purpose)
- 2 cups bread flour
- 1/4 cup superfine sugar
- 1 package instant yeast
- 1 vanilla bean
- zest of one orange
- pinch of salt
- 1 cup of milk, heated to 110 degrees
- 3 whole eggs
- 3 1/2 tablespoons butter, room temperature
- Canola oil for frying
- Superfine sugar for dredging
- Rich Pastry Cream:
- 2 cups whole milk
- 2 cups heavy cream
- 1 cup sugar
- 4 whole eggs
- 4 egg yolks
- 1 vanilla bean
- 2 Tablespoons cornsta
Italian Easter Pie /Pizza Rustica (Aka "Ham Pie")
By ctozzi
There are as many variations of this traditional dish as there are names for it (Pizza Rustica, Carnival Pie, Easte...
- 1 pastry for double-crust pie, 10 inch (or you can make the "yeast dough pie crust ")
- 3 1/4 cups flour
- 1 1/2 tablespoons leaves lard or 1 1/2 tablespoons butter
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 (1/4 ounce) envelope yeast
- 1 cup water
- 2 lbs sweet Italian sausage links
- 1/4 lb prosciutto, chopped
- 1/2 lb cooked ham, diced
- 2 lbs ricotta cheese
- 12 ounces mozzarella cheese, diced
- 5 eggs
- 1 tablespoon chopped fresh Italian parsley (flat leaf)
- 1/4 cup freshly grated romano cheese or 1/4 cup parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Nutella-stuffed chocolate chip lava cookies
By ctozzi
A Nutella center transforms an ordinary cookie into a chocolate chip lava delight
- 1 cup (2 sticks) unsalted butter, cut into tablespoon slices
- 2-1/2 cups bread flour
- 1/2 teaspoon coarse sea salt (I used fleur de sel but you can also use regular salt)
- 1 teaspoon baking soda
- 1/4 cup granulated sugar
- 1-1/4 cups light brown sugar
- 1 large egg
- 1 large egg yolk
- 2 tablespoons milk
- 1-1/2 teaspoons vanilla extract
- 2 cups milk chocolate chunks
- Nutella
Goat Cheese Tart
By ctozzi
If you don’t have time to make the tart crust, you can use a frozen pie crust
- Crust:
- 1 1/2 cups all-purpose flour, plus more for dusting the board
- Kosher salt
- 13 tablespoons cold unsalted butter, divided
- 3 to 4 tablespoons ice water
- Filling:
- 3/4 cup chopped shallots (3 to 4 shallots)
- 10 1/2 ounces garlic-and-herb soft goat cheese (recommended: Montrachet}
- 1 cup heavy cream
- 3 extra-large eggs
- 1/4 cup chopped basil leaves
- 1/8 teaspoon freshly ground black pepper
Blueberry-Lemon Bundt Cake
By ctozzi
To make a glazed version of this cake, as prepared on “Everyday Baking,” do not dust with confectioner’s suga...
- 2 1/2 cups all-purpose flour, plus 1 teaspoon for blueberries and zest
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup packed light-brown sugar
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 cups blueberries
- 2 tablespoons grated lemon zest
- Nonstick cooking spray, for pan
- Confectioners' sugar, for dusting (optional)
Basic Fondant
By ctozzi
1. Butter the sides of the saucepan
- 2 c granulated sugar
- 1/8 t cream of tartar
- 1 1/2 c boiling water
- 1 1/2 qt saucepan
Pink Snowball Cake
By ctozzi
Preheat oven to 350 degrees
- Cake:
- 6 tbsp. cocoa
- 6 tbsp hot water
- 1 1/2 cups flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 sticks unsalted butter (12 tbsp)
- 1 cup plus 1 tbsp sugar
- 2 large eggs
- 2 tsp. vanilla
- 1/2 cup sour cream
- Filling/Frosting:
- 1 lb unsalted butter, softened
- 1 16 oz. jar marshmallow cream
- 1 cup confectioners' sugar
- 1 generous cup sweetened flaked coconut (I like Baker's Angel Flake)
- pink soft gel food color
Cheesecake Factory Copycat Key Lime Cheesecake
By ctozzi
In a large bowl, combine the melted butter, 2 tablespoons of the sugar and graham cracker crumbs
- 5 tablespoons butter, melted
- 2 tablespoons sugar, plus 1 1/4 cups, plus 1/4 cup
- 1 cup graham cracker crumbs
- 1 envelope unflavored gelatin
- 3/4 cup key lime juice
- 4 eggs, at room temperature
- 2 egg yolks, at room temperature
- 2 tablespoons grated key lime zest
- 1 pound cream cheese, at room temperature
- 2 egg whites, at room temperature
- Pinch of salt
- 1 cup simple syrup, (1 cup sugar, 1 cup water heated until sugar dissolves)
- Rind of 2 limes, julienned