Ctozzi's profile page
Recipes
pasta di pupa di mandorle (my version)
By ctozzi
This is a traditional Abruzzese Easter Treat
- added the following:
- 500 gr. FLOUR (I used 700 gr. plus a little more when I turned it onto a board just so it didn't stick)
- 500 gr. ALMONDS, TOASTED AND GROUND
- 500 gr. SUGAR
- 6 EGGS
- 115 gr. cocoa
- 1 cup oil (I used 1/2 cup OIL plus 1/2 cup milk)
- 150 gr. chocolate chip, ground with almonds
- 2 tsp CINNAMON
- 2 tsp baking powder , 1/2 tsp baking soda, 1/8 tsp cream of tartar, 1/2 tsp vanilla (trying to imitate bertollini as the original recipe called for 2 packets of bertollini levito)
- 1 lemon, zested
- glaze:
- 200 gr. chocolate (i used semi-sweet chocolate)
- added a couple tsp shortening to thin it out a little
Pumpkin Tiramisu
By ctozzi
In a large bowl, beat cream until stiff peaks form; set aside
- 1-1/2 cups heavy whipping cream
- 2 packages (8 ounces each) cream cheese, softened
- 1 can (15 ounces) solid-pack pumpkin
- 3/4 cup milk
- 1/2 cup packed brown sugar
- 4 teaspoons pumpkin pie spice, divided
- 2 teaspoons Spice Islands® pure vanilla extract, divided
- 1 cup strong brewed coffee, room temperature
- 2 packages (3 ounces each) ladyfingers, split
- 1 carton (8 ounces) frozen whipped topping, thawed
- Additional pumpkin pie spice
pancake - Silver Dollar Pancakes
By ctozzi
In a large bowl whisk together eggs, water, vanilla and agave Add almond flour, salt and baking soda and mix until
- 3 large eggs
- 1 tablespoon water
- 1 tablespoon vanilla extract
- 2 tablespoons agave nectar or honey
- 1 1/2 cups blanched almond flour
- 1/4 teaspoon celtic sea salt
- 1/4 teaspoon baking soda
- grapeseed oil or coconut oil for cooking
Bomboloni
By ctozzi
Mario Batali's New York restaurant, has served these stuffed with an orange vanilla custard
- ■3 packages rapid rise yeast
- ■1/4 cup warm water
- ■1/2 cup sugar
- ■1 egg
- ■2 tablespoons unsalted butter, melted
- ■1/2 cup whole milk
- ■1/2 tsp. salt
- ■3 to 4 cups unbleached all-purpose flour
- ■1 cup sugar for coating combined with
- ■1 tsp. cinnamon
- ■canola oil (4-5 cups) for frying
Easy Apple Tart Recipe
By ctozzi
FOR THE TOPPING: In a small bowl, combine the butter and the brown sugar with a fork
- FOR THE TOPPING:
- 1/2 cup butter, softened
- 1/2 cup brown sugar, packed
- 1/2 cup, plus 3 tbsp. all-purpose flour
- 1/4 cup walnuts (or pecans)
- FOR THE SHELLS:
- 2 1/4 cups all-purpose flour
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1 cup granulated sugar
- 1 cup butter, softened
- 1 egg
- 3 - 4 apples
- 1 tbsp. sugar/cinnamon mixture
Stromboli
By ctozzi
Preheat oven to 500 degrees
- 1/2 lb. pizza dough {I used my fail-proof recipe}
- 1/2 cup pizza sauce
- 1 1/2 cups grated mozzarella cheese
- 9 slices salami
- 7 slices deli honey ham
- 1 egg, beaten
- dried parsley & parmesan cheese {optional}
- extra pizza sauce for dipping {optional}
Chocolate Marshmallow Tart
By ctozzi
Prepare the pastry shells according to the package directions
- 1 pkg. (10 ounces) Pepperidge Farm® Puff Pastry Shells
- 1 1/2 cups prepared chocolate pudding
- 1 1/2 cups marshmallow creme
Chocolate Chunk Cookies
By ctozzi
Preheat oven to 350 degrees F (177 degrees C)
- 2 cups (260 grams) all purpose flour
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon salt
- 3/4 cup (170 grams) unsalted butter, room temperature
- 2/3 cup (130 grams) granulated white sugar
- 2/3 cup (140 grams) firmly packed light brown sugar
- 1 large egg
- 1 large egg yolk
- 1 1/2 teaspoons pure vanilla extract
- 1 1/4 cups (210 grams) chocolate chunks (can use chocolate chips)
Peanut Butter Pie
By ctozzi
Combine crust ingredients; press into a 9 inch pie plate
- Crust:
- 1 1/4 cups chocolate cookie crumbs
- 1/4 cup sugar
- 1/4 cup butter, melted
- Filling:
- 1 8oz cream cheese softened
- 1 cup creamy peanut butter
- 1 cup sugar
- 1 tablespoon butter, softened
- 1 teaspoon vanilla
- 1 cup heavy cream, whipped
- Grated chocolate or chocolate cookie crumbs for garnish, optional
Empire Cookies
By ctozzi
The dough can be prepared and frozen for up to 3 months
- der Tart Dough:
- 1/2 cup plus 2 Tbsp unsalted butter, room temperature
- 1/2 cup plus 2 Tbsp icing sugar, sifted
- 1 hard-boiled large eggs yolk
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 1 3/4 cups cake and pastry flour, sifted
- 1/4 teaspoon salt
- Icing and Assembly:
- 1/3 cup raspberry jam
- 1 cup icing sugar, sifted
- 1-2 Tbsp warm water
- 1/4 teaspoon almond or vanilla extract
- 6-8 glacée (candied) cherries, each chopped into 6 bits