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Recipes
Nutella Brownies
By cuznvin
1. Preheat oven to 350. Grease a mini muffin tin
- 1/2 * 1/2 cup Nutella
- 1 * 1 egg
- 5 * 5 tbsp flour
- * icing sugar for dusting (you could also top with chopped hazelnuts)
ANGELETTIS
By cuznvin
1. Preheat oven to 350°
- Makes about 6 dozen
- 4 4
- cups all-purpose flour
- 2 2
- tablespoons baking powder
- 1/2 1/2
- teaspoon salt
- 1 1
- cup (2 sticks) unsalted butter
- 1 1
- cup granulated sugar
- 6 6
- large eggs
- 1 1
- teaspoon vanilla or anise extract
- One One
- (16-ounce) box confectioners’ sugar
- 1/4 1/4
- cup lemon juice
- Coarse sanding sugar, for decorating
- 1 . Preheat oven to 350°. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
- 2 . In the bowl of an electric mixer fitted with the paddle attachment, cream butter and granulated sugar until light and fluffy. On medium speed, add eggs, one at a time, mixing well after each addit
- 3 . Scoop dough into tablespoon-sized balls onto a baking sheet lined with parchment or a nonstick-baking mat. Bake until golden brown, about 15 minutes. Transfer to a wire rack to cool.
- 4 . Meanwhile, stir together confectioners’ sugar, lemon juice, and 2 tablespoons water. Place wire rack over a rimmed baking sheet. Once cookies have cooled, top with icing. Sprinkle with sugar, and
Nutella Scones
By cuznvin
1. Preheat oven to 375
- 2 * 2 cups unbleached all-purpose flour
- 1/4 * 1/4 cup granulated sugar
- 1/4 * 1/4 cup dark sweetened cocoa powder (like Valrhona)
- 1 * 1 tablespoon baking powder
- 1/2 * 1/2 teaspoon salt
- 6 * 6 tablespoons (3/4 stick) cold unsalted butter, cut into chunks
- 1 * 1 large egg
- 1/2 * 1/2 cup heavy cream
- 3/4 * 3/4 cup toasted hazelnuts,coarsely chopped
- 1/2 * 1/2 cup Nutella
Apple Turnovers ina
By cuznvin
Preheat the oven to 400 degrees F
- * 1 teaspoon grated orange zest
- * 3 tablespoons freshly squeezed orange juice
- * 1 1/4 pounds tart apples, such as Empire or Granny Smith (3 apples)
- * 3 tablespoons dried cherries
- * 3 tablespoons sugar, plus extra to sprinkle on top
- * 1 tablespoon all-purpose flour
- * 1/4 teaspoon ground cinnamon
- * 1/8 teaspoon ground nutmeg
- * Pinch kosher salt
- * 1 package (17.3 ounces, 2 sheets) frozen puff pastry, defrosted
- * 1 egg beaten with 1 tablespoon water, for egg wash
Nectarine, Plum, and Apricot Upside-Down Cakes
By cuznvin
1. Preheat the oven to 350 degrees
- Makes five 6-inch cakes or 36 mini upside-down cakes
- * FOR THE FRUIT ENHANCER
- 1 * 1 cup (2 sticks) unsalted butter, room temperature
- 3 * 3 tablespoons maple syrup
- 1 * 1 teaspoon dark rum
- 2 * 2 cups light-brown sugar, packed
- 1/2 * 1/2 teaspoon vanilla extract
- 1/2 * 1/2 teaspoon coarse salt
- * FOR THE CAKE
- 2 1/2 * 2 1/2 pounds nectarines, plums, or apricots, about 10 to 15
- 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 * 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
- 1 3/4 * 1 3/4 cups sugar, plus more, for sprinkling fruit
- 4 * 4 large eggs
- 2 * 2 teaspoons pure vanilla extract
- 1 1/4 * 1 1/4 cups milk
- Read more at Marthastewart.com: Nectarine, Plum, and Apricot Upside-Down Cakes - Martha Stewart Recipes
Pignoli
By cuznvin
Makes about 40 cookies My grandmother called them pinules
- 8 -ounce can almond paste
- 1 1/4 cups sugar
- 2 egg whites, at room temperature
- 4 to 5 tablespoons pine nuts
Blueberry Cake from Donna Hay
By cuznvin
Preheat oven to 350F. Sift flour and baking powder into a bowl
- 2 cups all-purpose flour
- 2 tsp baking powder
- 3/4 cup superfine sugar
- 1 cup sour cream
- 2 eggs
- 1 ts finely grated lemon rind (I used 3 ts)
- 1/3 cup vegetable oil
- 1 1/4 cups fresh or frozen blueberries
Rum Raisin Shortbread Cookies
By cuznvin
These cookies are studded with dried currants, which are tiny raisins made from Zante grapes
- Makes about 4 1/2 dozen
- * 1/2 cup dark rum
- * 1 cup dried currants
- * 2 sticks (16 tablespoons) unsalted butter, room temperature
- * 3/4 cup confectioners' sugar
- * 1/2 teaspoon finely grated orange zest
- * 1 teaspoon pure vanilla extract
- * 1 1/2 cups all-purpose flour
- * 3/4 cup finely shredded unsweetened coconut
- * 1 teaspoon coarse salt
Anginetti (Italian Lemon Drop Cookies)
By cuznvin
# Preheat oven to 350°F. # 2 For cookies, cream together sugar and shortening
- COOKIE
- 1/2 cup sugar
- 1/4 cup vegetable shortening
- 3 large eggs
- 1 1/2 teaspoons lemon extract
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/8 teaspoon salt
- FROSTING
- 3 cups confectioners' sugar
- 1/4 cup water
- 1 teaspoon lemon extract
Two Tone Cheesecake
By cuznvin
In a large bowl, combine cracker crumbs, sugar and butter
- CRUST:
- 1 -½ cups chocolate graham cracker crumbs
- 6 tablespoons sugar
- 6 tablespoons butter, melted
- FILLING:
- 4 packages (8 ounces each) cream cheese, softened
- 1 -¾ cups sugar
- ¾ cup heavy whipping cream
- 4 eggs, lightly beaten
- 6 ounces semisweet chocolate, melted and cooled
- TOPPING:
- 4 ounces semisweet chocolate, finely chopped
- ½ cup heavy whipping cream