Ctozzi's profile page
Recipes
Cake - Fluffy Yellow Layer Cake
By ctozzi
For High-Altitude Baking Problem: Chemically leavened cakes sink in the center
- 2 1/2 cups cake flour, plus extra for dusting pans
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon table salt
- 1 3/4 cups sugar (12 1/4 ounces)
- 10 tablespoons (1 1/4 sticks) unsalted butter, melted and cooled slightly
- 1 cup buttermilk, room temperature
- 3 tablespoons vegetable oil
- 2 teaspoons vanilla extract
- 6 large egg yolks, room temperature
- 3 large egg whites, room temperature
Nutella Cake by Nigella
By ctozzi
Preheat the oven to 180ºC/gas mark 4
- FOR THE CAKE:
- 6 large eggs, separated
- Pinch of salt
- 125 g soft unsalted butter
- 400 g Nutella (1 large jar)
- 1 tablespoon Frangelico, rum or water
- 100 g ground hazelnuts
- 100 g dark chocolate, melted
- 23 cm Springform tin, greased and lined
- FOR THE ICING:
- 100 g hazelnuts (peeled weight)
- 125 ml double cream
- 1 tablespoon Frangelico, rum or water
- 125 g dark chocolate
5-Ingredient Cookies
By ctozzi
All you need is 5 ingredients and 10 minutes of your time to prepare these sweet and savory chocolate hazelnut cook...
- 1 cup chocolate hazelnut spread, like Nutella
- 2 tablespoons brown sugar
- 1 egg
- 3/4 cup flour
- Coarse sea salt
Pumpkin Chocolate Chip Bars
By ctozzi
1. Preheat oven to 350 degrees
- Ingredients:
- Cook Time: 35-40 minutes
- 2 cups all-purpose flour
- 1 tablespoon pumpkin-pie spice
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 1/4 cups granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 package (12 ounces) semisweet chocolate chips
Peach Raspberry Custard Tart
By ctozzi
summary The tart is best served the day it is made, but can be stored chilled for up to a day
- 1 recipe Tender Tart Dough, chilled
- 1 cup 2% milk
- 1 teaspoon vanilla extract or vanilla bean paste
- 1 teaspoon finely grated orange zest
- 3 large egg yolks
- 1/4 cup sugar
- 3 tablespoons cornstarch
- 2 tablespoons unsalted butter, room temperature
- 1 tablespoon orange liqueur or brandy (optional)
- 2 peaches, peeled and sliced
- 1 cup fresh raspberries
- 1/4 cup apple jelly
Barbecue Sauce
By ctozzi
Directions In a medium saucepan, heat oil over medium heat
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon mustard powder
- 1 teaspoon red-pepper flakes
- 3 tablespoons light-brown sugar
- 2 cups ketchup
- 1/3 cup Worcestershire sauce
- 1/3 cup cider vinegar
- 1 tablespoon molasses
- 1/4 teaspoon ground black pepper
Hazelnut Dacquoise
By ctozzi
??from Baking by James Peterson pg
- 1 1/2 cups Hazelnuts or blanched almonds
- 1 1/4 cups sugar
- 3 tablespoons cake flour
- 8 Eggs whites (large)
- pinch of Cream of tartar, unless using a copper bowl
Gingerbread Cake with Cheesecake Filling
By ctozzi
Beat together filling ingredients till smooth
- FILLING
- 8 oz pkg. cream cheese, softened
- 1 cup sugar
- 1/3 cup flour
- 1 egg
- CAKE
- 3 cups flour
- 1/2 cup sugar
- 1 1/2 tsp baking soda
- 1 1/2 tsp salt
- 1 1/2 tsp ginger (recipe calls for 1 tsp)
- 2 eggs
- 3/4 cup milk
- 3/4 cup oil
- 1/2 cup molasses
- 1 1/2 cup chopped walnuts (I didn't add these)
- GLAZE
- 1 cup icing sugar (confectioners, powdered,10 X)
- 1 - 2 Tbls milk
BLACK QUINOA PILAF
By ctozzi
Puree tomatoes in a mini food chopper, add to a large heavy saucepan along with the water, bouillon and quinoa
- 2 c. (3/4 lb) black quinoa, rinse well, drain
- 1 can Italian style canned tomatoes
- 3 cups water
- 2 cubes vegetable bouillon
- 1 tablespoons extra virgin olive oil
- 1 large sweet onion, diced
- 1 can brine packed artichokes, drain, dice
- 1 teaspoon roasted garlic (jarred)
- 3-4 oz. mozzarella cheese
Pumpkin Donuts
By ctozzi
If using a babycakes donut maker, turn it on to preheat
- Ingredients
- 2 cups all-purpose or white whole wheat flour
- 1/2 cup brown sugar, packed
- 1 1/2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1/2 cup canned pumpkin
- 2 eggs
- 1/4 cup milk
- 1/4 cup butter, softened
- Cinnamon and sugar, for rolling
- 1/2 cup butter, for dipping