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Recipes
CUPCAKE CAFÉ VANILLA CUPCAKES
By cuznvin
1. Preheat oven to 350°
- Makes about 36 cupcakes
- 1 1/2 1 1/2
- cups (3 sticks) unsalted butter
- 3 3
- cups sugar
- 9 9
- large eggs, separated
- 1 1/2 1 1/2
- teaspoons pure vanilla extract
- 3 3
- cups cake flour (not self-rising)
- 1 1/2 1 1/2
- teaspoons baking powder
- 3/4 3/4
- teaspoon baking soda
- 1/2 1/2
- teaspoon salt
- 1 1/2 1 1/2
- cups buttermilk
- Cupcake Café Buttercream
Spiced Pumpkin Chiffon Pie
By cuznvin
Position 2 racks in the bottom and middle of oven
- 1 pre-baked 10” pie crust
- 1 cup heavy cream
- 3 ” piece fresh ginger, unpeeled, sliced thinly and roughly chopped
- 3 large eggs, separated
- 2 cups (or 1 15-oz. can) pumpkin puree
- 2 tsp. cornstarch, sifted
- 1/3 cup dark brown sugar, no lumps
- 1/3 cup sugar
- 1 teaspoon salt
- 3/4 tsp. ground cinnamon
- 1/4 tsp. ground cloves
- 1/4 tsp. freshly grated nutmeg
- 1 tsp. vanilla extract
- 1 Tablespoon Dark Rum
- 1/4 teaspoon cream of tartar
Panettone Muffins
By cuznvin
Mix the dried fruit and liquid of your choice in a bowl
- 1 1/2 * 1 1/2 cups diced dried fruit*
- 1/4 * 1/4 cup apple juice, orange juice, rum, or a mixture
- 1/4 * 1/4 cup butter
- 2 * 2 tablespoons vegetable oil
- 2/3 * 2/3 cup granulated sugar
- 2 * 2 large eggs
- 1/8 to 1/4 * 1/8 to 1/4 teaspoon Fiori di Sicilia, to taste
- 1 * 1 teaspoon vanilla extract
- 2 * 2 tablespoons King Arthur Cake Enhancer, optional, for enhanced freshness
- 2 * 2 teaspoons baking powder
- 1/2 * 1/2 teaspoon salt
- 2 1/4 * 2 1/4 cups King Arthur Unbleached All-Purpose Flour
- 2/3 * 2/3 cup milk
- 2 * 2 generous tablespoons coarse white sparkling sugar, for topping
- * *Our Favorite Fruit Blend — diced apricots, raisins, pineapple cubes, chopped dates, and sweetened cranberries — is a good choice here
- 7 1/2 to 9 * 7 1/2 to 9 ounces ounces diced dried fruit*
- 2 * 2 ounces apple juice, orange juice, rum, or a mixture
- 2 * 2 ounces butter
- 7/8 * 7/8 ounce vegetable oil
- 4 5/8 * 4 5/8 ounces sugar
- 2 * 2 large eggs
- 1/8 to 1/4 * 1/8 to 1/4 teaspoon Fiori di Sicilia, to taste
- 1 * 1 teaspoon vanilla extract
- 1/2 * 1/2 ounce King Arthur Cake Enhancer, optional, for enhanced freshness
- 2 * 2 teaspoons baking powder
- 1/2 * 1/2 teaspoon salt
- 9 1/2 * 9 1/2 ounces King Arthur Unbleached All-Purpose Flour
- 5 3/8 * 5 3/8 ounces milk
- 1 1/8 * 1 1/8 ounces coarse white sparkling sugar, for topping
- * *Our Favorite Fruit Blend — diced apricots, raisins, pineapple cubes, chopped dates, and sweetened cranberries — is a good choice here
CROISSANTS PINO FICARA
By cuznvin
ADD YEAST TO MILK, LET SIT MIX FLOUR, SALT AND SUGAR AND WHISK WHISK YEAST TO FULLY DISSOLVE COMBINE TOGETHER US...
- 3/4 LB LUKEWARM MILK, 280G
- 1 TEASPOON DRY YEAST
- 1 LB AP FLOUR, 450G
- 2.5 OZ SUGAR, 75G
- 1/2 OZ SALT, 15G
- 10 OZ BUTTER, 250G
Malted Milk Black and White Pound Cake
By cuznvin
Preheat oven to 350 degrees with the oven rack in the lower third of the oven
- 3 1/2 cups sifted cake flour
- 1/2 cup malted milk powder
- 1/2 teaspoon salt
- 24 tablespoons (3 sticks) unsalted butter, softened
- 2 1/2 cups granulated sugar
- 1 tablespoon vanilla
- 7 large eggs, at room temperature
- 1/2 cup milk
- 3/4 cup chocolate syrup
- 1/2 teaspoon pure almond extract
- 1/4 teaspoon baking soda
A Thoroughly Reliable and Tasty Piecrust
By cuznvin
* Can you use King Arthur Unbleached All-Purpose Flour in place of the Mellow Pastry Blend? Can you leave out t...
- Crust
- 2 1/2 cups King Arthur Perfect Pastry Blend
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 tablespoons confectioners' sugar
- 2 tablespoons buttermilk powder
- 1/4 cup vegetable shortening
- 10 tablespoons very cold unsalted butter
- 1 teaspoon vinegar, cider or white
- 6 to 10 tablespoons ice water
- Topping
- 1 teaspoon milk
- 1 tablespoon coarse sparkling sugar
- OR
- 10 ounces King Arthur Perfect Pastry Blend
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 ounce confectioners' sugar
- 1/2 ounce buttermilk powder
- 1 5/8 ounces vegetable shortening
- 5 ounces very cold unsalted butter
- 1 teaspoon vinegar, cider or white
- 3 to 5 ounces ice water
- Topping
- 1 teaspoon milk
- 1 tablespoon coarse sparkling sugar
Chocolate Peanut Butter Surprise Cookies
By cuznvin
Preheat the oven to 375F. Lightly grease (or line with parchment) two baking sheets
- Chocolate Dough
- 1 1/2 cups King Arthur Unbleached All-Purpose Flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar (plus extra for dredging)
- 1/2 cup brown sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 1/4 cup smooth peanut butter
- 1 teaspoon vanilla extract
- 1 large egg
- Peanut butter filling
- 3/4 cup peanut butter, crunchy or smooth, your choice
- 3/4 cup confectioners' sugar
- Chocolate Dough
- 6 3/8 ounces King Arthur Unbleached All-Purpose Flour
- 1 1/2 ounces unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 1/2 ounces granulated sugar (plus extra for dredging)
- 3 3/4 ounces brown sugar
- 4 ounces (1 stick) unsalted butter, softened
- 2 3/8 ounces smooth peanut butter
- 1 teaspoon vanilla extract
- 1 large egg
- Peanut butter filling
- 7 1/8 ounces peanut butter, crunchy or smooth, your choice
- 3 ounces confectioners' sugar
Apple-Cognac Crumb Cake
By cuznvin
Serves 16 Nonstick cooking spray FOR THE APPLE TOPPING 1 tablespoon unsalted butter 1/2 cup sugar 3 medium
- Serves 16
- Nonstick cooking spray
- FOR THE APPLE TOPPING
- 1 tablespoon unsalted butter
- 1/2 cup sugar
- 3 medium baking apples, such as Empire, peeled, cored, and cut into 1/2-inch-thick wedges
- 1/4 cup Cognac
- FOR THE CRUMB TOPPING
- 1 3/4 cups all-purpose flour (not self-rising)
- 1/2 cup granulated sugar
- 1/3 cup dark-brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon coarse salt
- 1/2 cup (1 stick) unsalted butter, melted
- FOR THE CAKE
- 1 cup all-purpose flour (not self-rising)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon coarse salt
- 6 tablespoons unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/3 cup creme fraiche
- 1 large egg
- 1 large egg yolk
- 1 tablespoon Cognac
Tangerine and Almond Shortbread Tart
By cuznvin
1. Zest and juice tangerines
- # 2 tangerines
- # 12 tablespoons cold unsalted butter, cubed, plus more for pan
- # 1 3/4 cup all-purpose flour
- # 1/3 cup confectioners' sugar
- # 1 teaspoon coarse salt
- # 1/2 cup superfine sugar
- # 1/4 cup dark-brown sugar
- # 1/4 cup orange blossom honey
- # 1 cup heavy whipping cream
- # 3 cups sliced almonds, toasted
- # Whipped cream, for serving
Chocolate Pudding Icebox Cake
By cuznvin
In a large saucepan, combine 3 cups milk, half-and-half, 1/2 cup plus 2 tablespoons sugar, salt, and vanilla bean a...
- Serves 8
- 3 3/4 cups milk
- 1 1/2 cups half-and-half
- 1 1/4 cups granulated sugar
- 1/2 teaspoon coarse salt
- 1 vanilla bean, halved lengthwise and scraped, or 1 tablespoon pure vanilla extract
- 8 large egg yolks
- 1/3 cup Dutch-processed unsweetened cocoa powder
- 4 1/2 tablespoons cornstarch
- 9 ounces bittersweet chocolate, finely chopped
- 3 tablespoons cold unsalted butter, cut into pieces
- 15 whole rectangular graham crackers
- 3/4 cup heavy cream
- 2 tablespoons confectioners' sugar