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Recipes
Chocolate Truffle Tart with Whipped Vanilla Mascarpone Topping
By cuznvin
Serves twelve to sixteen. Yields one 91/2-inch tart
- For the filling:
- 12 oz. bittersweet chocolate, finely chopped
- 1 cup whole milk
- 2 oz. (1/4 cup) unsalted butter, cut into 4 pieces
- 1 tsp. pure vanilla extract
- 1/4 tsp. table salt
- 1 Press-In Cookie Crust baked and cooled (I like graham cracker for this tart)
- For the topping
- 1/2 lb. mascarpone cheese, at room temperature
- 3/4 cup heavy cream
- 1/4 cup granulated sugar
- 1/2 tsp. pure vanilla extract
Emerils banana bread
By cuznvin
Preheat the oven to 350 degrees F
- 10 tablespoons plus 1 teaspoon butter
- 1 cup mashed ripe bananas (about 2 large bananas)
- 1/2 cup sour cream
- 2 large eggs
- 1 1/2 teaspoons vanilla
- 2 cups cake flour
- 3/4 cup plus 2 tablespoons sugar
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup toasted, chopped walnuts or pecans, optional
Chocolate-Glazed Peanut Butter Tart
By cuznvin
Reese's Peanut Butter Cup fans will think they've died and gone to heaven when presented with this dessert
- For the filling and crust:
- 1-1/2 cups whole milk
- 1/4 tsp. table salt
- 3 large egg yolks
- 1/3 cup very firmly packed light brown sugar
- 4 tsp. all-purpose flour
- 4-1/2 oz. (1/2 cup) creamy peanut butter (preferably natural, made with only peanuts and salt)
- 1/2 tsp. pure vanilla extract
- 1 Press-In Cookie Crustbaked and cooled (I like chocolate or graham cracker for this tart)
- For the glaze:
- 3 oz. bittersweet chocolate, finely chopped
- 2 oz. (1/4 cup) unsalted butter, cut into 6 pieces
- 1 Tbs. light corn syrup
Lemon Cream Tart
By cuznvin
The filling in this tart is everything
- 1 9-inch tart shell
- 1 cup sugar
- Finely grated zest of 3 lemons
- 4 large eggs
- 1/2 cup fresh lemon juice (from 4-5 lemons)
- 2 sticks plus 5 tablespoons (10-1/2 ounces)
- unsalted butter, cut into tablespoon-size
- pieces, at room temperature
red or blue velvet cupcakes
By cuznvin
or the cupcakes: Preheat the oven to 325 degrees F
- # 1 1/2 cups vegetable oil
- # 1 cup buttermilk
- # 2 eggs
- # 1 teaspoon white vinegar
- # 1 teaspoon vanilla extract
- # 1 1/2 cups sugar
- # 2 1/2 cups all-purpose flour
- # 1 teaspoon baking soda
- # 1 teaspoon salt
- # 1 1/2 tablespoons Dutch-processed cocoa powder
- # 2 tablespoons royal blue gel paste food coloring
- # 1 tablespoon purple gel paste food coloring
Nutella Cake with Chocolate Hazelnut Ganache
By cuznvin
Preheat oven to 350 degrees; butter a 9-inch springform pan
- Cake:
- 6 large eggs, separated
- pinch salt
- 1/2 cup unsalted butter, softened
- 1 13-ounce container Nutellla
- 1 tablespoon rum
- 1/2 cup finely ground hazelnuts
- 4 ounces semi-sweet chocolate, melted and
- cooled
- Ganache:
- 4 ounces whole hazelnuts
- 1/2 cup half and half (she calls for heavy cream but I was out, half and half worked well)
- 1 tablespoon rum
- 4 ounces semi-sweet chocolate
Mocha Chocolate Icebox Cake
By cuznvin
In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, coff...
- 2 cups cold heavy cream
- 12 ounces Italian mascarpone cheese
- 1/2 cup sugar
- 1/4 cup coffee liqueur, such as Kahlua
- 2 tablespoons unsweetened cocoa powder, such as Pernigotti
- 1 teaspoon instant espresso powder
- 1 teaspoon pure vanilla extract
- 3 (8-ounce) packages chocolate chip cookies, such as Tate's Bake Shop
- Shaved semisweet chocolate, for garnish
Cranberry Noels
By cuznvin
1. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium spee...
- 1 * 1 cup (2 sticks) unsalted butter, room temperature
- 3/4 * 3/4 cup sugar
- 2 * 2 tablespoons milk
- 1 * 1 teaspoon pure vanilla extract
- 2 1/2 * 2 1/2 cups all-purpose flour
- 1/2 * 1/2 teaspoon salt
- 3/4 * 3/4 cup dried cranberries
- 1/2 * 1/2 cup chopped pecans
Passionfruit Cheesecake
By cuznvin
For the cheesecake: Position a rack in the middle of the oven and preheat to 325 degrees F
- Cheesecake:
- Oil for pan
- 1/2 cup diced fresh ripe mango (about 1/2 mango)
- 1/2 cup passion fruit juice
- 1 pound cream cheese, at room temperature
- 1 cup sugar
- 2 tablespoons Greek or drained yogurt
- 1 tablespoon cornstarch
- 2 large eggs, room temperature
- 3 large yolks, room temperature
- 1 teaspoon finely grated lime zest
- 1 teaspoon fresh lime juice
- Topping:
- 1 cup passion fruit juice
- 1 teaspoon fresh lime juice
- 1 1/2 teaspoons powdered unflavored gelatin
- 2 tablespoons sugar
- Pulp and seeds from a fresh passion fruit
- Mango Coulis:
- 1/4 cup passion fruit juice
- 1/2 cup diced fresh mango (about 1/2 a mango)
- 2 tablespoons sugar
- 1/2 teaspoon fresh lime juice
- Special equipment: 8-inch springform pan
Brown Sugar Walnut Pound Cake
By cuznvin
# Preheat oven to 325 degrees
- Makes 2 cakes
- * FOR THE CAKE
- 1 * 1 pound (3 1/4 cups) all-purpose flour
- 1 * 1 tablespoon coarse salt
- 4 * 4 sticks softened unsalted butter, plus more for pans
- 2 * 2 cups packed dark-brown sugar
- 1 * 1 teaspoon pure vanilla extract
- 9 * 9 large, room-temperature eggs
- 2 * 2 cups toasted, chopped walnuts