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Recipes
Dried Cherry Almond Scones
By cuznvin
Preheat oven to 375 degrees F
- # 3 cups all-purpose flour
- # 1 cup sugar
- # 1 tablespoon baking powder
- # 1 lemon, zested
- # Pinch salt
- # 1/2 teaspoon ground cinnamon
- # 1 1/2 sticks cold butter, cut into pea size pieces
- # 1 cup dried cherries
- # 1/2 cup toasted sliced almonds
- # 1/2 cup heavy cream
- # Turbinado sugar, for garnishing
Cinnamon-Streusel Coffeecake
By cuznvin
Looking for everyone's favorite comfort-food coffeecake? This is it
- Streusel topping
- 8 3/4 ounces granulated sugar
- 1/4 teaspoon salt (if you use unsalted butter)
- 6 1/4 ounces King Arthur Unbleached All-Purpose Flour
- 1 tablespoon ground cinnamon
- 3 ounces butter, melted
- Filling
- 7 1/2 ounces brown sugar, light or dark
- 1 1/2 tablespoons ground cinnamon
- 1 teaspoon unsweetened cocoa powder, Dutch-process or natural
- Cake
- 6 ounces butter
- 1 teaspoon salt (1 1/4 teaspoons if you use unsalted butter)
- 10 1/2 ounces granulated sugar
- 2 1/2 ounces brown sugar
- 2 1/2 teaspoons baking powder
- 2 teaspoons vanilla extract
- 3 large eggs
- 6 ounces sour cream or plain yogurt
- 10 ounces milk (anything from skim to whole)
- 16 ounces King Arthur Unbleached All-Purpose Flour
Golden Vanilla Cake
By cuznvin
This moist and tender yellow cake is an American classic
- 2 * 2 cups sugar
- 3 1/4 * 3 1/4 cups King Arthur Unbleached All-Purpose Flour
- 2 1/2 * 2 1/2 teaspoons baking powder
- 1 * 1 teaspoon salt
- 3/4 * 3/4 cup unsalted butter, soft
- 1 1/4 * 1 1/4 cups milk, at room temperature
- 2 * 2 teaspoons vanilla extract
- 4 * 4 large eggs
- OR
- 14 * 14 ounces sugar
- 13 3/4 * 13 3/4 ounces King Arthur Unbleached All-Purpose Flour
- 2 1/2 * 2 1/2 teaspoons baking powder
- 1 * 1 teaspoon salt
- 6 * 6 ounces unsalted butter, soft
- 10 * 10 ounces milk, at room temperature
- 2 * 2 teaspoons vanilla extract
- 4 * 4 large eggs
Chocolate Marshmallow Cupcake
By cuznvin
Preheat the oven to 325 degrees F
- Marshmallow Frosting:
- 1 * 1 cup sugar
- 1 * 1 cup flour
- 1/3 * 1/3 cup unsweetened cocoa powder (recommended: Hershey's)
- 3/4 * 3/4 teaspoon baking powder
- 3/4 * 3/4 teaspoon baking soda
- 1/2 * 1/2 teaspoon salt
- 1 * 1 egg
- 1/2 * 1/2 cup milk
- 1/4 * 1/4 cup vegetable oil
- 1/3 * 1/3 teaspoon vanilla extract
- 1/2 * 1/2 cup hot water
- * Marshmallow Frosting, recipe follows
- * Chocolate Ganache, recipe follows
- *
- 16 * 16 ounces marshmallow cream (recommended: Fluff)
- 1 1/2 * 1 1/2 cups confectioners' sugar
- 1/3 * 1/3 cup vegetable shortening
- 1 * 1 teaspoon salt
- 1 * 1 teaspoon vanilla extract
- *
- Chocolate Ganache:
- 3 * 3 ounces bittersweet chocolate, chopped
- 1 * 1 ounce or 2 tablespoons butter
- 1/2 * 1/2 tablespoon hot espresso
- 1/4 * 1/4 teaspoon light corn syrup
Chocolate Cake w raspberry filling and coffee buttercream
By cuznvin
Cook Notes: I love this chocolate cake recipe and swear by it
- For the chocolate cake
- 1 cup (2 sticks) unsalted butter, softened at room temperature
- 3 cups light brown sugar, packed
- 4 eggs
- 2 teaspoons pure vanilla extract
- 3/4 cup unsweetened cocoa powder
- 1 tablespoon baking soda
- 1/2 teaspoon salt
- 3 cups sifted cake flour
- 1 1/3 cups sour cream
- 1 1/2 cups hot coffee
- raspberry filling
- 1/2 - 3/4 cup of red raspberry (seedless) preserves/jam, room temp
- espresso buttercream
- 2 sticks of salted butter, room temp
- 4 ounces full fat cream cheese, room temp
- 2 1/2 - 3 cups of confectioners sugar, sifted
- 1/2 packet of one Starbuck Via (Columbia roast)
- 2 TB all purpose flour (you might need a bit more to thicken it up)
- Tiny pinch of salt
- chocolate ganache
- 1/2 cups heavy cream
- 8 ounces high quality (60% or higher) bittersweet chocolate, chopped fine
- (if you want really shiny ganache add in 1 scant tablespoon of corn syrup)
Chocolate Pudding
By cuznvin
Put 1 1/2 cups of the milk, the sugar, and the cocoa in a nonreactive saucepan
- 2 cups whole milk
- 1/2 cup sugar
- 1/3 cup natural cocoa powder
- 4 teaspoons cornstarch
- 3 large egg yolks
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon fine salt
- 3/4 cup whipping cream
Pumpkin Bread GLUTEN FREE
By cuznvin
Servings: 16 Prep Time: 15 Minutes Bake/Cook Time: 40 - 50 Minutes
- Ingredients:
- 1 cup granulated sugar
- 1 cup brown sugar
- 1/2 cup vegetable oil or light olive oil
- 1/2 cup milk or reduced fat milk
- 3 large eggs
- 1 16 oz can pumpkin
- 2 cups Authentic Foods GF Classical Blend
- 1/2 teaspoon Authentic Foods Xanthan Gum
- 3 teaspoons pumpkin pie spice
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon baking powder
Peanut Butter Cookies with Blackberry Jam
By cuznvin
Put an oven rack in the center of the oven
- 1 * 1 cup all-purpose flour
- 1/3 * 1/3 cup unsweetened cocoa powder (recommended: Hershey's)
- 1/2 * 1/2 teaspoon baking soda
- 1/8 * 1/8 teaspoon fine sea salt
- 1 * 1 stick (1/2 cup) unsalted butter, at room temperature, cut into 1/2-inch pieces
- 3/4 * 3/4 cup creamy peanut butter, at room temperature
- 3/4 * 3/4 cup sugar, plus 1/4 cup
- 1/2 * 1/2 packed cup light brown sugar
- 1 * 1 egg, room temperature, beaten
- 1 * 1 teaspoon pure vanilla extract
- 1/4 * 1/4 cup blackberry jam
Dark Chocolate Eclair
By cuznvin
1) In a heavy bottomed medium saucepan, bring the milk, water, butter, sugar and salt to the boil
- Pierre Hermé’s Cream Puff Dough
- Recipe from Chocolate Desserts by Pierre Hermé
- (makes 20-24 Éclairs)
- • ½ cup (125g) whole milk
- • ½ cup (125g) water
- • 1 stick (4 ounces; 115g) unsalted butter, cut into 8 pieces
- • ¼ teaspoon sugar
- • ¼ teaspoon salt
- • 1 cup (140g) all-purpose flour
- • 5 large eggs, at room temperature
- Chocolate Pastry Cream
- Recipe from Chocolate Desserts by PierreHermé
- • 2 cups (500g) whole milk
- • 4 large egg yolks
- • 6 tbsp (75g) sugar
- • 3 tablespoons cornstarch, sifted
- • 7 oz (200g) bittersweet chocolate, preferably Velrhona Guanaja, melted
- • 2½ tbsp (1¼ oz: 40g) unsalted butter, at room temperature
- Chocolate Sauce Recipe
- (makes 1½ cups or 525 g)
- • 4½ oz (130 g) bittersweet chocolate, finely chopped
- • 1 cup (250 g) water
- • ½ cup (125 g) crème fraîche, or heavy cream
- • 1/3 cup (70 g) sugar
Tweed Cakes
By cuznvin
Preheat oven to 300 In a large mixing bowl, beat together butter, sugar, salt and vanilla until creamy
- 16 tablespoons unsalted butter, softened
- 3/4 cup granulated sugar
- 1 teaspoon salt
- 1 teaspoon vanilla
- 2 1/3 cups all-purpose flour
- 1 1/2 cups crushed chocolate-coated toffee bits