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Recipes
Jumbo Chocolate PB and J Cupcakes
By cuznvin
Preheat oven to 350 degrees F
- Cake:
- This recipe, from Jannine Fisk, won 2nd Place in the KAF cupcake contest at the Topsfield Fair. Thanks for sharing, Jannine!
- Jumbo Chocolate “P.B. and J.” Cupcakes
- 1 1/2 cups white sugar
- 1 3/4 cups King Arthur all-purpose flour
- 3/4 cups Dutch-process cocoa
- 2 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. salt
- 2 large eggs
- 1/2 cup honey
- 1 cup buttermilk
- 1 cup strong brewed coffee (cooled)
- 1/2 cup vegetable oil
- 1 tsp. vanilla
- Frosting/Garnish:
- peanut butter frosting (recipe follows)
- chopped peanuts
- chocolate ganache (recipe follows)
- 1 cup seedless raspberry jam
DEEP, DARK BROWNIES FROM BAKED
By cuznvin
1. Preheat oven to 350 degrees
- 3/4 3/4
- cup all-purpose flour
- 1 1
- tablespoon best-quality cocoa powder, preferably Valrhona
- 1/4 1/4
- teaspoon salt
- 1/2 1/2
- cup (1 stick) unsalted butter, plus more for pan
- 3/4 3/4
- teaspoon instant espresso powder
- 5 5
- ounces semisweet chocolate, finely chopped
- 3/4 3/4
- cup granulated sugar
- 1/4 1/4
- cup light-brown sugar
- 3 3
- large eggs
- 1 1
- teaspoon pure vanilla extract
- 3/4 3/4
- cup (4 1/2 ounces) semisweet chocolate chips (optional)
Gingersnaps
By cuznvin
Preheat oven to 350 degrees
- Ingredients
- Makes 3 dozen
- 2 cups unbleached all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon coarse salt
- 1 cup granulated sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces, at room temperature
- 2 large eggs
- 1/4 cup blackstrap molasses
- 1 tablespoon finely grated fresh ginger
- 1/2 cup Demerara sugar
Honeycomb Brittle
By cuznvin
Lightly coat a rimmed baking sheet with nonstick cooking spray; set aside
- Makes 1 3/4 pounds
- Nonstick cooking spray
- 2 cups sugar
- 1/2 cup (1 stick) unsalted butter
- 1/3 cup light corn syrup
- 1/2 teaspoon baking soda
- 1 1/2 tablespoons coarse salt
- 1 1/2 cups (12 ounces) salted roasted cashews
Maple Walnut Pumpkin Biscotti
By cuznvin
1. Toast the walnuts while you preheat the oven
- 2 1/2 * 2 1/2 cup white flour
- 2 * 2 cup whole wheat flour
- 1 1/2 * 1 1/2 cup sugar
- 2 * 2 teaspoons baking powder
- 2 * 2 teaspoons cinnamon
- 1/2 * 1/2 teaspoon ground cloves
- 1 * 1 tablespoon finely chopped crystallized ginger
- 1 * 1 teaspoon salt
- 3 * 3 eggs
- 1 * 1 14 ounce can pumpkin
- 2 * 2 teaspoons maple flavouring
- 1 * 1 cup of walnuts. . toasted slightly and finely chopped
Classic Pound Cake
By cuznvin
Preheat the oven to 325 degrees
- Makes 2 loaves
- Ingredients
- 1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pans
- 4 cups sifted cake flour, plus more for pans
- 1 teaspoon salt
- 4 teaspoons baking powder
- 2 3/4 cups sugar
- 8 eggs, room temperature
- 1 cup milk, room temperature
- 2 teaspoons pure vanilla extract
Devils Food Cake MS
By cuznvin
1. Make the cake: Preheat oven to 350 degrees
- • 1 1/2 cups (3 sticks) unsalted butter, plus more for pan
- • 1 1/4 cups unsweetened Dutch-process cocoa powder
- • 1 1/4 cups hot water
- • 3 cups all-purpose flour
- • 1 1/4 teaspoons coarse salt
- • 1 teaspoon baking powder
- • 1 teaspoon baking soda
- • 2 1/4 cups granulated sugar
- • 4 large eggs
- • 1 tablespoon plus 1 teaspoon pure vanilla extract
- • 1 cup sour cream
- • FOR THE FROSTING
- • 6 tablespoons unsweetened Dutch-process cocoa powder
- • 6 tablespoons hot water
- • 1 cup (2 sticks) unsalted butter, room temperature
- • 1/2 cup confectioner's sugar
- • Generous pinch of coarse salt
- • 1 pound semisweet chocolate, melted and cooled
Blueberry Buttermilk Muffins
By cuznvin
Heat oven to 400 degrees. Sift dry ingredients together into a large bowl
- 2-1/2 cups all-purpose flour
- 2-1/2 tsp baking powder
- 1 cup sugar
- 1/2 tsp salt
- 1 cup buttermilk
- 2 eggs, beaten
- 1/2 cup (1 stick) butter, melted
- 1-1/2 cups blueberries, rinsed & drained
Chocolate Truffle Tarts with Raspberries
By cuznvin
Preheat oven to 375F. 2. In a bowl set over a pan of simmering water (the bottom of the bowl should not touch the ...
- (makes seven 4 3/4-inch x 3/4-inch tartlets)
- 6 ounces bittersweet chocolate, finely chopped
- 6 ounces unsalted butter, cut into 1-inch cubes
- 4 large eggs, at room temperature
- 1 large egg yolk, at room temperature
- 1/3 cup granulated sugar
- 3 tablespoons all purpose flour, sifted
- 1/4 cup raspberry jam, at room temperature
- (I prefer seedless jam but with seeds can work too)
- 7 prebaked 4 3/4-inch x 3/4-inch tartlet shells
- (see "Sweet Almond Cookie Crust recipe below)
- Fresh raspberries
St. Louis Gooey Butter Cake
By cuznvin
Make the cake dough: In a small bowl, mix milk with 2 tablespoons warm water
- For the cake
- 3 tablespoons milk at room temperature
- 1 3/4 teaspoons active dry yeast
- 6 tablespoons unsalted butter at room temperature
- 3 tablespoons sugar
- 1 teaspoon kosher salt
- 1 large egg
- 1 3/4 cups all-purpose flour
- For the topping
- 3 tablespoons plus 1 teaspoon light corn syrup
- 2 1/2 teaspoons vanilla extract
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 1 1/2 cups sugar
- 1/2 teaspoon kosher salt
- 1 large egg
- 1 cup plus 3 tablespoons all-purpose flour
- Confectioners’ sugar, for sprinkling.