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Recipes
Easter Cup Cakes
By ctozzi
•Heat oven to 350ºF (325ºF for dark or nonstick pans)
- Cupcakes
- 1 box Betty Crocker* SuperMoist* Golden or Devil's Food Cake Mix
- Water, vegetable oil and eggs called for on cake mix box
- Frosting and Decorations
- 2 1/2 cups (625 mL) shredded coconut
- Yellow liquid food colour
- 1 tub Betty Crocker* Creamy Deluxe* or Whipped Vanilla Frosting
- 48 brown miniature candy-coated chocolate baking bits
Chocolate Peanut Butter Sandwiches
By ctozzi
Melt chocolate and shortening over a double boiler, stirring to melt
- 3 cups good quality chopped milk chocolate
- 4 tablespoons shortening
- 12 halved graham crackers
- 2 cups creamy peanut butter
Scone Nibbles
By ctozzi
1) In a large mixing bowl, whisk together all the dry ingredients
- Scones
- 2 3/4 cups King Arthur Unbleached All-Purpose Flour
- 1/3 cup sugar
- 3/4 teaspoon salt
- 1 tablespoon baking powder
- 1/2 cup cold butter, cut in pats
- 1 cup to 2 cups mini chocolate chips, or finely chopped semisweet or bittersweet chocolate
- 2 large eggs
- 2 teaspoons vanilla extract or the flavoring of your choice
- 1/2 cup to 2/3 cup half and half or milk
- Glaze
- 3 1/2 cups confectioners' sugar
- 7 tablespoons water, enough to make a thin glaze
- 1 teaspoon vanilla, optional
Dulce de Leche
By ctozzi
Put the milk, sugar, corn syrup, baking soda and salt in a large, heavy-duty 8 quart (8 liter) saucepan or Dutch ov...
- 4 cups (1 quart) (1 liter) whole milk (cow's or goat's milk)
- 3/4 cup (150 grams) granulated white sugar
- 2 tablespoons light corn syrup
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1 teaspoon pure vanilla extra
Cassata Cake
By ctozzi
1. To make the filling, quickly whisk together 4 tablespoons of the milk with the flour
- For the Citrus-Ricotta Filling:
- 2 ounces (1/4 cup) all-purpose flour
- 1 cup milk
- 8 ounces (2 sticks) unsalted butter
- 8 ounces (1 cup) superfine granulated sugar
- 1/2 teaspoon citrus oil (pure orange or lemon oil)
- 1 teaspoon vanilla extract
- 1/4 cup ricotta cheese
- For the Cake:
- 9 ounces (1 3/4 cups) all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup milk
- 1 teaspoon vanilla extract
- 6 eggs, separated
- 16 ounces (2 cups) superfine granulated sugar, divided
- 8 ounces (2 sticks) unsalted butter
- For Assembling:
- 1 pint fresh strawberries, washed, hulled, and sliced
- 4 cups whipped cream
Homemade Ferrero Rocher Truffles
By ctozzi
Preheat the oven to 350 F
- 100 g hazelnut wafer biscuits, crushed (about 10 cookies)
- 1 cup hazelnuts, without skins
- 2/3 cup Nutella
- 1 1/2 cups semi-sweet chocolate chips
Apple Tart with Caramel Sauce
By ctozzi
An elegant tart that is easy to make using store-bought pastry
- 1/2 pkg (375 g) puff pastry, thawed
- 1/3 cup (75 mL) ground almonds, lightly toasted
- 2 cooking apples, Spy, Mutsu or Pink Lady
- 2 tbsp (25 mL) melted butter
- 1/3 cup (75 mL) sugar
- 1/3 cup (75 mL) calvados or brandy
Apple Upside-Down Cake
By ctozzi
1) Preheat the oven to 350°F
- Topping
- 2 medium apples
- 4 tablespoons butter
- 3/4 cup light brown sugar, firmly packed
- 2 tablespoons boiled cider or thawed apple juice concentrate
- 1/4 teaspoon ground cinnamon
- 1/2 cup light corn syrup
- Cake
- 3/4 cup vegetable oil
- 1 cup brown sugar, firmly packed
- 2 tablespoons boiled cider or thawed apple juice concentrate
- 2 large eggs
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 1/2 cups King Arthur Unbleached All-Purpose Flour
- 1 large apple, peeled and finely chopped
- 3/4 cup chopped pecans or walnuts, optional
Cream Cheese Frosting - my favourite
By ctozzi
Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes
- 1 cup unsalted butter, room temperature
- 16 ounces cream cheese, room temperature (2 pkgs)
- 3 cups confectioners' sugar, sifted (maybe 4 next time)
- 1 teaspoon pure vanilla extract
- 1 small container nutriwhip, whipped
Shrimp and Chicken Gumbo
By ctozzi
Heat oil in large stockpot over med-high heat
- 1/2 c whole wheat flour
- 2 T olive oil
- 1 lb boneless skinless chicken breast, diced
- 2 white onions, diced
- 2 celery ribs, diced
- 4 cloves garlic, minced
- 1 t paprika
- 8 c low sodium chicken broth
- 2 cups of marinara sauce
- 2 springs fresh thyme
- 1 lb collard greens, 1/2 bunch, stems trimmed and disgarded, leaves roughly cut
- 8 oz okra, stems removed, chopped into 1/2' pieces
- 1 lb shrimp, about 3/4 oz each or 1-inch diameter, peeled, deveined, talils on (21 to 25 per lb)
- sea salt and pepper
- 4 c steamed quinoa
- 3 green onions
- hot sauce to taste, optional