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Recipes
Bomboloni alla Crema – Italian Cream-Filled Donuts
By ctozzi
Bomboloni, fluffy pillows of rich and tender fried pastry dough rolled in sugar and filled with velvety Crema Pasti...
- Crema Pasticcera {Italian Pastry Cream}:
- 250 g (2 cups) bread flour
- 250 g (2 cups) Italian “00″ (doppio zero) flour or plain (all-purpose) flour
- 50 g (about 1/4-cup) caster (superfine granules) sugar
- 8 g (1 package) instant yeast or 25 g fresh yeast
- Seeds from 1 vanilla bean
- Zest of 1 orange or zest of 1 lemon (I prefer orange-you could also use a combination of orange and lemon)
- Pinch of salt
- 250 ml (about 8 1/2 ounces) warm milk, temperature between 40°C and 43°C (105° F and 110° F)
- 3 large eggs
- 50 g (3 1/2-tablespoons) unsalted butter, cut into 4 pieces, softened
- Vegetable spray
- Vegetable or canola oil, for frying
- Caster (superfine granules) sugar, extra, for rolling
- 500 ml (2cups) whole milk
- 1 vanilla bean, split and seeded
- 6 large egg yolks
- 180 g (3/4 cup + 2 1/2 teaspoons) caster (superfine granules) sugar
- 40 g (1/3 cup or 5 tablespoons) plain (all-purpose) flour, sifted
Red Velvet Cheesecake
By ctozzi
1. Prepare the cheesecake layer: Preheat oven to 325 degrees F
- CHEESECAKE:
- Two (8-ounce) packages cream cheese, at room temperature
- 2/3 cup granulated white sugar
- pinch of salt
- 2 large eggs
- 1/3 cup sour cream
- 1/3 cup heavy whipping cream
- 1 teaspoon vanilla extract
- RED VELVET CAKE:
- 2 1/2 cups all purpose flour
- 1 1/2 cups granulated white sugar
- 3 tablespoons unsweetened cocoa powder (not Dutch process)
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs, at room temperature
- 1 1/2 cups vegetable or canola oil
- 1 cup buttermilk
- 1/4 cup (two 1-ounce bottles) red food coloring
- 2 teaspoons vanilla extract
- 2 teaspoons white vinegar
- CREAM CHEESE FROSTING:
- 2 1/2 cups powdered sugar, sifted lightly to remove any lumps
- Two (8-ounce) packages cream cheese, at room temperature
- 1/2 cup unsalted butter, at room temperature
- 1 tablespoon vanilla extract
Nutella Fudge Brownies
By ctozzi
These two-bite brownies are fudgy and decadent with a crunchy top
- 1/2 cup Nutella chocolate-hazelnut spread
- 1 large egg
- 5 Tbs. all-purpose flour
- 1/4 cup chopped hazelnuts
New York-Style Chopped Salad
By ctozzi
Lay out the greens and all the fixings in small dishes
- 3 cups mixed salad greens
- 8 whole romaine leaves
- 1 pint grape tomatoes, halved
- One 14-ounce can kidney beans, drained and rinsed
- One 4-ounce can pitted mixed olives
- 2 red bell peppers, sliced
- 2 yellow bell peppers, sliced
- 4 hard-boiled eggs, peeled and sliced
- 2 avocados, sliced
- 8 ounces mushrooms, sliced
- 8 ounces fresh mozzarella, cubed
- 1 English cucumber, halved then sliced
- 1 bunch asparagus, blanched and sliced into pieces
- 1/2 cup sunflower seeds
- 8 radishes, halved
- Salt and ground pepper
- Herby Ranch Dressing, recipe follows, or your favorite
- 1 cup (real) mayonnaise
- 1/2 cup buttermilk (more as needed to reach desired consistency)
- 1/2 cup sour cream
- 1/4 cup Italian flat-leaf parsley leaves, chopped
- 2 tablespoons chopped fresh chives
- 2 teaspoons chopped fresh oregano
- 3 teaspoons white vinegar
- 2 teaspoons Worcestershire sauce
- Salt and ground pepper
Apple-Cinnamon Wontons a la Mode*
By ctozzi
Preheat oven to 350ºF. Coat a large baking sheet with cooking spray
- 2 serving(s) butter-flavour cooking spray, divided
- 2 medium apple(s), McIntosh, peeled, cored and minced
- 1 Tbsp packed light brown sugar
- 1 tsp fresh lemon juice
- 1/2 tsp ground cinnamon
- 24 item(s) wonton wrapper(s), half of a 12 oz package
- 1 1/2 Tbsp powdered sugar
- 3 cup(s) light vanilla ice cream
Swiss Cocoa Almonds
By ctozzi
1. Line a baking tray with parchment, and grease lightly
- 2/3 cup (150 mL) sugar
- 1/3 cup (75 mL) water
- 3 cups (750 mL) whole blanched almonds, toasted
- 1/4 cup (50 mL) Dutch process cocoa powder
- 1/4 tsp (1 mL) fine salt
Vanilla Dusty Ol' Okie-Rose Cake
By ctozzi
by Martha Stewart
- Nonstick cooking spray
- 1 cup finely chopped fresh strawberries (or thawed frozen strawberries)
- 1 cup strawberry preserves, chopped
- 1/2 cup cream cheese, room temperature
- 4 ounces white chocolate, melted
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 3/4 cups granulated sugar
- 3 large eggs
- 1 tablespoon pure vanilla extract
- 2 3/4 cups cake flour (not self-rising)
- 1/2 cup corn flour
- 1 tablespoon baking powder
- 1/2 teaspoon coarse salt
- 1 1/2 cups buttermilk
- 3 ounces strawberry-cream tequila (optional)
- 1/3 cup confectioners' sugar
- 1 vanilla bean, split and scraped
- Organic rose petals, for garnish (optional)
- Red sanding sugar or sprinkles, for garnish (optional)
- Sweetened whipped cream, for serving
The Original Peanut Butter Cookie - Five Stars*****
By ctozzi
There are a few Hints/Tips to making these bad boys: 1
- 1 cup + 2 TBS peanut butter
- 1/2 cup butter, softened
- 1/4 cup white sugar
- 3/4 cup packed brown sugar
- 1 egg
- 2 TBS milk
- 1 teaspoon vanilla extract
- 1 1/3 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup Peanut Butter chips (I recommend the Reese’s brand, the generic are not the same)
- 1/2 cup Chocolate Chips
- 3/4 cup Sugar (for rolling dough balls, may need more or less)
Mexican Wedding Cookies
By ctozzi
1. Preheat oven to 350°F
- 1 cup (2 sticks) butter, softened
- 1 cup powdered sugar, divided
- 1 tsp. vanilla
- 2 cups flour
- 1 cup finely chopped Pecans
Sicilian Stick to Your Ribs Meal: Meatloaf Brasciole (Roll Ups), Pasta, Broccolini and Ricotta
By ctozzi
Preheat oven to 450 degrees F
- 1 1/2 pounds ground beef, pork and veal mix from the butcher's counter (meatloaf mix)
- Salt and pepper
- 1/2 cup Italian bread crumbs
- 1 egg
- 2 cloves garlic, minced
- 1/4 small white onion, grated
- 2 tablespoons golden or dark raisins, chopped
- 3 tablespoons pine nuts, chopped
- 3 tablespoons grated cheese, Parmigiano or Romano
- 2 tablespoons chopped flat-leaf parsley
- 1 cup arugula leaves or baby spinach
- 6 slices prosciutto di Parma
- 6 slices deli sliced provolone
- Extra-virgin olive oil, for drizzling
- 1/2 pound cavatappi (corkscrew shaped hollow pasta) or rigatoni
- 1 pound broccolini, trimmed into florets
- 2 tablespoons butter
- 1 cup ricotta cheese
- 2 teaspoons lemon zest
- 2 tablespoons chopped fresh thyme leaves
- 12 grape or small vine tomatoes, halved