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Recipes
Oatmeal Cream Cheese Butterscotch Bars
By cuznvin
Recipe courtesy Anne Burrell Prep Time: 15 min Inactive Prep Time: 1 hr 30 min Cook Time: 55 min Level: Easy Ser
- Ingredients
- 2 sticks unsalted butter, at room temperature, cut into pea-sized pieces, plus more for pan
- 2 cups all-purpose flour
- 1 1/2 cups old fashioned rolled oats
- 3/4 cup firmly packed brown sugar
- 1 teaspoon ground cinnamon
- 1 (11-ounce) bag butterscotch chips
- 1 (8-ounce) package cream cheese, at room temperature
- 1 (14-ounce) can sweetened condensed milk
- 1 lemon, zested and juiced
- 1 teaspoon vanilla extract
Blueberry Preserves
By cuznvin
Rinse the blueberries in cold water without soaking them
- 2 1/4 pounds blueberries
- 3 3/4 cups sugar
- Juice of 1 small lemon
Chocolate-Hazelnut Mousse-Filled Cups
By cuznvin
With an electric mixer on medium-high speed, whisk cream until soft peaks form
- Makes 64
- 1 3/4 cups plus 4 teaspoons heavy cream
- 4 large egg yolks, room temperature
- 1/4 cup sugar
- 2 tablespoons light corn syrup
- 2 tablespoons water
- 3 tablespoons hazelnut praline paste
- 7 ounces dark chocolate, melted
- 1 teaspoon pure vanilla extract
- Pinch of salt
- 64 dark chocolate dessert cups
- 64 blanched hazelnuts, toasted and halved, for garnish
- Shaved dark chocolate, for garnish
Ricotta Gelato
By cuznvin
In a medium saucepan, combine the cream, milk, and sugar
- 1-1/2 cups heavy cream
- 1-1/2 cups whole milk
- 1 cup sugar
- 1 cinnamon stick
- 1 teaspoon vanilla extract
- 15 ounces ricotta cheese
- 2/3 cup coarsely chopped semi-sweet chocolate
- 1/2 cup chopped pistachios
- Grated zest of one large orange
RED VELVET SANDWICH COOKIES
By cuznvin
preheat oven to 375 degrees F in a food processor, mix the flour, cocoa baking soda salt, and sugar
- cookie ingredients:
- 1-1/4 cups all purpose flour
- 1/2 cup unsweetened cocoa
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1-1/2 cup sugar
- 1 tsp apple cider vinegar
- 1 tsp red gel food coloring
- 2/3 cup butter, softened
- 1 large egg
- filling ingredients:
- 8 oz cream cheese
- 8 oz butter, softened
- 4 cups powdered sugar
Chocolate Fudge Filling
By cuznvin
Place chocolate chips, sugar, and salt in a medium bowl; set aside
- Makes 1 3/4 cups
- 1 (12-ounce) bag semisweet chocolate chips
- 1/4 cup confectioners' sugar
- 1/2 teaspoon coarse salt
- 3/4 cup evaporated milk
- 1/2 teaspoon pure vanilla extract
Coconut Cookies
By cuznvin
Creamy coconut takes center stage in this sweet treat from Maury Rubin of Birdbath Bakery
- Makes about 2 dozen
- 2 * 2 cups (4 sticks) unsalted butter, cut into small pieces, room temperature
- 1 1/4 * 1 1/4 cups dark brown sugar
- 1 1/4 * 1 1/4 cups packed light-brown sugar
- 2 * 2 large eggs, lightly beaten
- 2 3/4 * 2 3/4 cups plus 4 teaspoons all-purpose flour
- 2 * 2 teaspoons baking soda
- * Pinch of fine sea salt
- 8 * 8 cups coconut chips
Toblerone Shortbread Cookies
By cuznvin
Preheat oven to 350 º F. 2
- 1 cup unsalted butter, room temperature
- ½ cup + 2 tablespoons icing sugar
- ¼ cup cornstarch or rice flour
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 10 ounces of toblerone chocolate bar, chopped into ¼ inch chunks
Chocolate Tart Dough
By cuznvin
Directions 1. Place flour, cocoa, sugar, and salt in the bowl of a food processor; pulse to combine
- Makes four 2-by-4-inch shells
- 1 1/2 * 1 1/2 cups all-purpose flour
- 1/4 * 1/4 cup unsweetened cocoa powder
- 1/2 * 1/2 cup sugar
- 1/2 * 1/2 teaspoon salt
- 1/2 * 1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
- 2 * 2 large egg yolks
- 2 * 2 tablespoons heavy cream, chilled
- 1/2 * 1/2 teaspoon pure vanilla extract
Dark Chocolate Crackles
By cuznvin
Tip: For the best results, measure your flour by weight instead of volume
- 11-1/4 oz. (2-1/2 cups) unbleached all-purpose flour
- 1 tsp. baking soda
- 1/4 tsp. table salt
- 8 oz. (1 cup) unsalted butter, at room temperature
- 2 cups firmly packed light brown sugar
- 2 oz. (2/3 cup) natural, unsweetened cocoa, sifted if lumpy
- 2 tsp. finely grated orange zest
- 1 tsp. pure vanilla extract
- 3 large eggs
- 8 oz. bittersweet chocolate, melted and cooled until barely warm
- 3/4 cup (4 oz.) chopped chocolate (white, bittersweet, or semisweet)
- 1/3 cup granulated sugar; more as needed