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Recipes
Funfetti Cupcakes
By ctozzi
Preheat oven to 350 degrees F
- 1/2 cup butter
- 3/4 cup sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/3 cup milk
- 1/3 cup assorted brightly colored sprinkles + more for top of frosting
- Vanilla Buttercream
- 2 sticks of butter, softened
- 2 1/2 cups powdered sugar
- 1 tablespoon vanilla extract
- 1 tablespoon of milk, if needed
Skillet Gnocchi with Spinach & White Beans
By ctozzi
1. Heat 1 tablespoon oil in a large nonstick skillet over medium heat
- 1 Tbs + 1 tsp extra-virgin olive oil, divided
- 1 package (16 oz) shelf-stable gnocchi
- 1 medium yellow onion, thinly sliced
- 4 cloves garlic, minced
- 1/2 cup water
- 6 cups chard leaves or spinach, chopped
- 1 can (15-oz) diced tomatoes w. Italian seasonings
- 1 can (15-oz) white beans, rinsed
- 1/4 tsp. pepper, freshly ground
- 1/2 cup part-skim mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, finely shredded
Homemade Samoas Girl Scout Cookies
By ctozzi
Make the cookies: Preheat the oven to 350ºF
- For the cookies:
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1/2 cup sugar
- 2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 2 Tablespoons milk
- 1/2 teaspoon vanilla extract
- For the coconut topping:
- 3 cups shredded sweetened coconut
- 15 ounces store-bought or homemade soft caramels
- 3 Tablespoons milk
- 1/4 teaspoon salt
- 8 ounces dark chocolate (See Notes)
Brooklyn Blackout Cupcakes
By ctozzi
Make the Chocolate Pudding Filling: 1
- Chocolate Pudding Filling:
- 4 large egg yolks
- 2/3 cup (4.6 oz/132 g) granulated sugar
- 2 tablespoons plus 1/2 teaspoon cornstarch
- 1/8 teaspoon salt
- 1 cup (240 ml) water
- 2/3 cup (160 ml) heavy cream
- 3 ounces (85 g) semisweet or bittersweet chocolate, finely chopped
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
- Chocolate Blackout Cupcakes:
- 1 1/2 cups (6.4 oz/181 g) all-purpose flour
- 1 cup (2.9 oz/85 g) non-alkalized cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups (14 oz/400 g) granulated sugar
- 2 large eggs
- 1 large egg yolk
- 1 cup (240 ml) buttermilk
- 1/2 cup (1 stick/4 oz/113 g) unsalted butter, melted
- 2 teaspoons vanilla extract
- 1 cup (240 ml) hot brewed coffee
- Fudgy Chocolate Frosting:
- 4 1/2 ounces (127 g) unsweetened chocolate, chopped (I use Scharffen Berger)
- 4 1/2 ounces (127 g) bittersweet chocolate, chopped
- 1 1/2 cups (3 sticks/12 oz/340 g) unsalted butter, softened
- 3 cups (12.16 oz/345 g) confectioners’ sugar
- 1 tablespoon vanilla extract
Hostess' Twinkie Creme Filling (Improved)
By ctozzi
Combine the salt with the hot water in a small bowl and stir until salt is dissolved
- 2 teaspoons very hot water
- 1/4 teaspoon salt - (rounded)
- 2 cups marshmallow creme (1 7-oz jar)
- 1/2 cup shortening
- 1/3 cup powdered sugar
- 1/2 teaspoon vanilla
Blueberry Cream Coffee Cake
By ctozzi
Cream 1/2 cup butter and 1 1/4 cup sugar; add eggs
- 1/2 cups Butter
- 1-1/4 cup Sugar
- 2 whole Eggs
- 2 cups Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoons Soda
- 1/2 teaspoons Salt
- 1/3 cups Milk
- 1 teaspoon Vanilla
- 8 ounces, fluid Cream Cheese, Softened
- 2 cups Blueberries
- 1/2 cups Brown Sugar
- 1/2 cups Flour
- 1 teaspoon Cinnamon
- 3 Tablespoons Butter
Root Beer Float Cupcakes
By ctozzi
Preheat oven to 350°F. Combine root beer soda and vinegar and let stand for a few minutes
- 1 cup rootbeer soda (non-diet)
- 1 teaspoon apple cider vinegar
- 3/4 cup sugar
- 1/3 cup canola oil
- 1/2 teaspoon vanilla extract
- 2 teaspoons root beer extract (or 1/2 teaspoon root beer concentrate)
- 1 1/3 cups flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- pinch of salt
Apple Pancake
By ctozzi
Preheat oven to 375. Combine brown sugar and cinnamon
- 2 Tbsp. butter
- 3 apples, peeled, cored and sliced
- 1/4 cup brown sugar
- 1/2 tsp. cinnamon
- 3 large eggs
- 1/2 cup almond milk (or regular milk)
- 2 Tbsp. flour
- 1/4 tsp. baking powder
- powdered sugar, for dusting (optional)
Crostata (authentic with oil)
By ctozzi
Mix all your dry ingredients in a bowl and set aside
- 4 large eggs
- 1 cup sugar
- 3/4 cup oil
- 3 teaspoons baking powder
- 3 1/2 to 4 cups all purpose flour, perhaps a little more for dusting
- 2 teaspoons vanilla, or liqueur or flavour of your choice
- 2 cups of jam or your choice
- cinnamon (optional)
Tomato-Zucchini Tart with Goat Cheese
By ctozzi
For this tart, a simple mixture of summer vegetables and fresh goat cheese bakes in a buttery cornmeal crust
- For the cornmeal dough:
- 1 cup all-purpose flour
- 1/2 cup fine stone-ground cornmeal
- 1/2 tsp. salt
- 6 Tbs. (3/4 stick) unsalted butter, cut into pieces
- 1 egg
- 1/4 cup cold water
- 1 Tbs. olive oil
- 1/2 lb. zucchini, cut into rounds 1/8 inch thick
- Salt and freshly ground pepper, to taste
- 5 oz. fresh goat cheese, crumbled
- 3/4 lb. plum tomatoes, sliced
- 1 tsp. coarsely torn fresh thyme sprigs