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Recipes
GLUTEN FREE Sugar Cookie
By cuznvin
In a medium bowl mix all dry ingredients: Authentic Foods Superfine Brown Rice Flour, Authentic Foods Superfine Swe...
- Ingredients:
- Sugar Cookie Recipe
- 1 1/4 cups Authentic Foods Superfine Brown Rice Flour
- 1/4 cup Authentic Foods Superfine Sweet Rice Flour
- 1/4 cup Authentic Foods Tapioca Flour
- 1 cup sugar
- 3/4 teaspoon Authentic Foods Vanilla Powder
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon Authentic Foods Xanthan Gum
- 1 large egg
- 1/4 cup milk or milk substitute
- 1/2 cup butter
- 1 cup chocolate chips (optional)
- Directions:
- Preheat oven to 350 degrees Fahrenheit.
Biscotti with Caramelized Hazelnuts
By cuznvin
Preheat the oven to 350 degrees F
- 1 * 1 cup hazelnuts
- 1 * 1 cup granulated sugar
- * Nonstick spray
- 1/4 * 1/4 teaspoon kosher salt, plus additional for seasoning
- 3 * 3 eggs
- 1 * 1 teaspoon almond extract
- 2 * 2 lemons, zested
- 2 * 2 cups all-purpose flour, plus additional for forming the dough
- 1/4 * 1/4 teaspoon baking powder
- 1/4 * 1/4 teaspoon baking soda
- 1/4 * 1/4 teaspoon ground cinnamon
- * Lemon Curd, see recipe
Creamy Orange Ricotta Tart
By cuznvin
Serves twelve. Yields one 9-1/2-inch tart
- 15 -oz. container whole-milk ricotta (about 1-1/2 cups)
- 3 oz. cream cheese, at room temperature
- 3/4 cup granulated sugar
- 2 Tbs. unbleached all-purpose flour
- 1/4 tsp. table salt
- 3 large egg yolks
- 1 Tbs. finely grated orange zest
- 1 Tbs. orange-flavored liquer (such as Grand Marnier or Cointreau) or orange juice
- 1 Press-In Cookie Crust, baked and cooled (I like vanilla or chocolate wafers for this tart)
- Strips of orange zest or segments of blood orange, for garnish (optional)
- Press-In Cookie Crust
- by Abigail Johnson Dodge
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- Yields one crust for one 9-1/2-inch tart.
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- 1 cup finely ground cookies (ground in a food processor); choose from one of the following: about 25 chocolate wafers, 8 whole graham crackers, or 35 vanilla wafers
- 2 Tbs. granulated sugar
- 1-1/2 oz. (3 Tbs.) unsalted butter, melted
- Tip: I prefer Nabisco Famous Chocolate Wafers, Honey Maid Grahams and Nilla Vanilla Wafers for these crusts. If you don't have a food processor, put the cookies in a zip-top bag and crush them with a
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- Position a rack in the center of the oven and heat the oven to 350°F. Have ready an ungreased 9-1/2-inch fluted tart pan with a removable bottom.
- In a medium bowl, mix the cookie crumbs and sugar with a fork until well blended. Drizzle the melted butter over the crumbs and mix with the fork or your fingers until the crumbs are evenly moistened.
- Bake the crust until it smells nutty and fragrant (crusts made with lighter-colored cookies will brown slightly), about 10 min. Set the baked crust on a rack and let cool. The crust can be made up to
Press in Cookie Crust
By cuznvin
Position a rack in the center of the oven and heat the oven to 350°F
- Press-In Cookie Crust
- by Abigail Johnson Dodge
- Yields one crust for one 9-1/2-inch tart.
- --------------------------------------------------------------------------------
- 1 cup finely ground cookies (ground in a food processor); choose from one of the following: about 25 chocolate wafers, 8 whole graham crackers, or 35 vanilla wafers
- 2 Tbs. granulated sugar
- 1-1/2 oz. (3 Tbs.) unsalted butter, melted
- Tip: I prefer Nabisco Famous Chocolate Wafers, Honey Maid Grahams and Nilla Vanilla Wafers for these crusts. If you don't have a food processor, put the cookies in a zip-top bag and crush them with a
Edward Kostyra's Birthday Cake
By cuznvin
1. Make the frosting: Place chocolate in a medium heatproof bowl
- * FOR THE FROSTING
- 16 * 16 ounces semisweet chocolate, very finely chopped
- 2 2/3 * 2 2/3 cups heavy cream
- 1 * 1 teaspoon light corn syrup
- * FOR THE CAKE
- 1 * 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
- 1 1/2 * 1 1/2 cups all-purpose flour, plus more for pans
- 1 1/2 * 1 1/2 cups cake flour, not self-rising
- 1 * 1 tablespoon baking powder
- 1 * 1 teaspoon salt
- 1 3/4 * 1 3/4 cups sugar
- 4 * 4 large eggs
- 2 * 2 teaspoons pure vanilla extract
- 1 1/4 * 1 1/4 cups milk
- * FOR THE ORANGE CURD
- 12 * 12 large egg yolks
- * Zest of 2 oranges
- 1/4 * 1/4 cup plus 2 tablespoons freshly squeezed orange juice
- 1/2 * 1/2 cup plus 1 tablespoon freshly squeezed lemon juice
- 1 1/2 * 1 1/2 cups sugar
- 1/4 * 1/4 teaspoon coarse salt
- 1 * 1 cup (2 sticks), plus 5 tablespoons unsalted butter, cold, cut into small pieces
Maple Cinnamon Cake
By cuznvin
Preheat oven to 400°F. Spray 8 x 8 x 2-inch baking pan with vegetable oil spray
- # 1/2 cup unsweetened applesauce
- # 1/2 cup pure maple syrup
- # 1/4 cup vegetable oil
- # 1 large egg
- # 1 teaspoon vanilla extract
- # 1 1/2 cups cake flour
- # 1/2 cup (packed) golden brown sugar
- # 1 teaspoon baking powder
- # 1/2 teaspoon ground cinnamon
- # 1/4 teaspoon baking soda
- # 1/4 teaspoon salt
Pumpkin Spice Cake With Honey Frosting
By cuznvin
# Preheat oven to 350 degrees
- Serves 9
- * FOR THE CAKE
- 1/2 * 1/2 cup (1 stick) unsalted butter, melted, plus more for pan
- 2 1/2 * 2 1/2 cups all-purpose flour (spooned and leveled)
- 2 * 2 teaspoons baking soda
- 1/2 * 1/2 teaspoon salt
- 1 * 1 tablespoon pumpkin-pie spice (or 1 1/2 teaspoons cinnamon, 3/4 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/8 teaspoon each allspice and cloves)
- 2 * 2 large eggs
- 1 1/2 * 1 1/2 cups sugar
- 1 * 1 can (15 ounces) solid-pack pumpkin puree
- * FOR THE HONEY FROSTING
- 1/2 * 1/2 cup (1 stick) unsalted butter, very soft
- 1 * 1 bar (8 ounces) regular (or reduced-fat) cream cheese, very soft
- 1/4 * 1/4 cup honey
Felidia's Stacked Cannoli
By cuznvin
Spoon the ricotta into a large, fine-mesh sieve or a colander lined with a double thickness of cheesecloth or a bas...
- 1 ½ cups ricotta cheese, preferably fresh or packaged whole milk
- 1 ½ cups all-purpose flour
- 2 tablespoons sugar
- ¼ teaspoon salt
- 2 tablespoons olive oil
- 1 teaspoon white vinegar
- ⅓ cup dry white wine, or as needed
- ¾ cup confectioners' sugar, plus more for decoration
- 3 tablespoons bittersweet chocolate, chopped
- 1 ½ tablespoons candied orange rind, finely chopped
- 1 ½ tablespoons toasted pistachios, chopped, plus more for serving
- vegetable oil for frying
- honey
Peanut Butter Sandwich Cookies
By cuznvin
This recipe can be mixed by hand or in an electric mixer
- For the cookies:
- 6 oz. (1-1/3 cups) all-purpose flour
- 2 oz. (2/3 cup) cake flour
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 6 oz. (12 Tbs.) unsalted butter, completely softened at room temperature
- 3/4 cup smooth peanut butter
- 1/2 cup sugar
- 1/2 cup firmly packed light brown sugar
- 1 tsp. pure vanilla extract
- 1 large egg
- For the filling:
- 1-1/2 cups confectioners' sugar
- 3 oz. (6 Tbs.) unsalted butter, softened at room temperature
- 3/4 cup smooth peanut butter
- 3 Tbs. heavy cream
- 1/4 cup coarsely chopped roasted unsalted peanuts
- 1/4 cup coarsely chopped semisweet chocolate, or mini semisweet chocolate chips
Sables
By cuznvin
* Place egg in small saucepan, cover with 1 inch water, and bring to boil over high heat
- 1 * 1 large egg
- 10 * 10 tablespoons (1 1/4 sticks) unsalted butter , softened
- 1/3 * 1/3 cup plus 1 tablespoon granulated sugar (2 3/4 ounces)
- 1/4 * 1/4 teaspoon table salt
- 1 * 1 teaspoon vanilla extract
- 1 1/2 * 1 1/2 cups unbleached all-purpose flour (7 1/2 ounces)
- 1 * 1 teaspoon large egg white , lightly beaten with 1 teaspoon water
- 4 * 4 teaspoons turbinado sugar (see note)