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Recipes
Cinnamon Rolls with Cajeta Sauce
By cuznvin
Goat's milk and sweet cajeta give these cinnamon rolls their unforgettable flavor
- Makes 9 rolls
- * FOR THE DOUGH
- 4 * 4 tablespoons (1/2 stick) unsalted butter, plus more for bowl
- 2 2/3 * 2 2/3 cups all-purpose flour, plus more for work surface
- 1/4 * 1/4 cup sugar
- 1 * 1 (1/4-ounce) envelope rapid-rise yeast
- * Pinch of salt
- 3/4 * 3/4 cup warm (115 to 125 degrees) goat's milk
- 1 * 1 large egg
- * FOR THE FILLING
- 1 * 1 cup (2 sticks) unsalted butter, plus more for pan
- 2 * 2 cups Cajeta Sauce, plus more for serving (optional)
- 2/3 * 2/3 cup coarsely chopped pecans
- 1 * 1 tablespoon ground cinnamon
- 2/3 * 2/3 cup raisins or currants
Chocolate Pizzelles
By cuznvin
Sift the flour, baking powder, and cocoa together in a bowl
- 2 cups flour
- 1 teaspoon baking powder
- 1/2 cup unsweetened cocoa powder
- 1/2 cup unsalted butter, melted and cooled
- 1 cup sugar
- 3 eggs, room temperature
- 1/2 cup milk
- 1/2 teaspoon vanilla
Peanut Butter & Chocolate Sandwich Cookies
By cuznvin
These soft, flourless cookies house a bittersweet filling, for a taste combination that appeals to the kid in all o...
- For the peanut butter cookies:
- 2-1/2 cups smooth peanut butter, at room temperature
- 1-1/2 cups firmly packed light brown sugar
- 1 tsp. baking soda
- 2 large eggs
- 2 tsp. pure vanilla extract
- For the chocolate filling:
- 10 oz. bittersweet chocolate, coarsely chopped (about 2 cups)
- 4 oz. (8 Tbs.) unsalted butter, cut into 4 pieces
- Tip: Substitute semisweet chocolate for the bittersweet in the filling for a sweeter kick.
Garlic Cheese Flatbread
By cuznvin
Lightly grease a 9" x 13" pan, and drizzle 1 to 2 tablespoons olive oil in the bottom
- Dough
- 1 1/2 * 1 1/2 cups lukewarm water
- 3 * 3 tablespoons olive oil (plus additional for drizzling into the pan)
- 1 1/4 * 1 1/4 teaspoons salt
- 3 1/2 * 3 1/2 cups King Arthur Unbleached All-Purpose Flour
- 1 * 1 tablespoon instant yeast
- 4 * 4 teaspoons Pizza Dough Flavor, optional
- Filling & Topping
- 2 * 2 cups diced cheese — cheddar, Monterey Jack, flavored cheddar, or your favorite
- 4 to 8 * 4 to 8 cloves garlic, peeled and chopped
- * pizza seasoning or your favorite dried herbs, to sprinkle on top
- BY WEIGHT
- 12 * 12 ounces lukewarm water
- 1 1/4 * 1 1/4 ounces olive oil (plus additional for drizzling into the pan)
- 1 1/4 * 1 1/4 teaspoons salt
- 14 3/4 * 14 3/4 ounces King Arthur Unbleached All-Purpose Flour
- 1 * 1 tablespoon instant yeast
- 4 * 4 teaspoons Pizza Dough Flavor, optional
- Filling & Topping
- 8 * 8 ounces diced cheese — cheddar, Monterey Jack, flavored cheddar, or your favorite
- 4 to 8 * 4 to 8 cloves garlic, peeled and chopped
- * pizza seasoning or your favorite dried herbs, to sprinkle on top
hummingbird cupcakes
By cuznvin
1. Preheat oven to 350 degrees
- Makes 24 cupcakes
- 3 cups all-purpose flour, plus more for pan
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, melted and cooled
- 2 teaspoons pure vanilla extract
- 2 cups sugar
- 3 large eggs
- 2 cups mashed ripe banana (about 3 large)
- 1 can (8 ounces) crushed pineapple, drained
- 1 cup chopped walnuts or pecans
- 1 cup unsweetened desiccated coconut
- Cream Cheese Frosting
Apricot Oat Bars
By cuznvin
Put an oven rack in the center of the oven
- * Vegetable oil cooking spray
- * Filling
- 1 * 1 (13-ounce) jar apricot jam or preserves (about 1 1/4 cups)
- 8 * 8 dried apricots, chopped into 1/4-inch pieces (about 1/3 cup)
- * Crust
- 1 3/4 * 1 3/4 cups all-purpose flour
- 1 * 1 packed cup light brown sugar
- 1 * 1 teaspoon ground cinnamon
- 3/4 * 3/4 teaspoon fine sea salt
- 3/4 * 3/4 teaspoon baking soda
- 1 3/4 * 1 3/4 cups old-fashioned oats
- 1 * 1 cup (4 ounces) coarsely chopped walnuts
- 1 * 1 cup (2 sticks) unsalted butter, melted
- 1 * 1 egg, at room temperature, beaten
- 1 * 1 teaspoon pure vanilla extract
FLUFFY YELLOW CAKE
By cuznvin
GREASE AND FLOUR TWO 9 INCH PANS WHISK FLOUR, BAKING POWDER AND SODA, SALT AND 1 1/2 CUPS SUGAR IN A LARGE BOWL
- 10 OUNCES CAKE FLOUR
- 1 1/4 TEASPOONS BAKING POWDER
- 1/4 TEASPOON BAKING SODA
- 3/4 TEASPOON SALT
- 12 1/4 OZ SUGAR
- 5 OZ BUTTER, MELTED AND COOLED
- 1 CUP BUTTERMILK
- 3 TABLESPOONS VEGETABLE OIL
- 2 TEASPOONS VANILLA EXTRACT
- 6 EGG YOLKS, PLUS 3 EGG WHITES
CHOCOLATE AMARETTI
By cuznvin
Preheat the oven to 170°C
- 150 g peeled almonds
- 180 g milk chocolate
- 100 g white sugar
- 10 g (1 1/2 TBspoons) cocoa
- 2 egg whites (lightly beaten)
- powdered sugar
Mamie's Million Dollar Fudge
By cuznvin
Boil the sugar, salt, butter, evaporated milk together for six minutes
- 4 1/2 cups sugar
- pinch of salt
- 2 tablespoons butter
- 1 tall can evaporated milk (12 ounces)
- 12 ounces semi-sweet chocolate bits
- 12 ounces German-sweet chocolate
- 1 pint marshmallow cream (2 cups)
- 2 cups nutmeats
Pumpkin Yeast Bread
By cuznvin
In the bowl of an electric mixer fitted with the paddle attachment, combine the warm water and yeast
- ½ cup warm water
- 1 ½ tbsp. instant yeast
- 2/3 cup warm milk
- 2 large eggs
- 1 ½ cups pumpkin puree
- 2 tbsp. vegetable oil
- ½ cup brown sugar
- 2 tsp. salt
- ½ tsp. ground cinnamon
- ¼ tsp. ground ginger
- ¼ tsp. ground nutmeg
- Dash of ground cloves
- 6 ½ cups bread flour