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Recipes
Blueberry Blackberry Crumble
By cuznvin
This crumble recipe works all year long – pair with apples and pears in the fall
- 2 pounds fresh blueberries
- 1 pint fresh blackberries
- 1/3 cup dark brown sugar, packed
- 3 tablespoons cornstarch
- ½ teaspoon kosher salt
- Juice of 1 lemon
- Crumble topping
- 1 cup all purpose flour
- ½ cup old fashioned oats
- ½ cup granulated sugar
- ¼ cup dark brown sugar
- ¼ teaspoon kosher salt
- 1 teaspoon ground ginger
- 4 oz unsalted butter, room temperature
Grammys Chocolate Cookies
By cuznvin
Anne Feldman's grand prize-winning recipe in our Cookie of the Week contest was a gift from her grandmother Ivyle P...
- • 2 cups all-purpose flour
- • 3/4 cup Dutch cocoa powder
- • 1 teaspoon baking soda
- • 1/2 teaspoon salt
- • 1 1/4 cups (2 sticks plus 4 tablespoons) unsalted butter, room temperature
- • 2 cups sugar, plus more for dipping
- • 2 large eggs
- • 2 teaspoons pure vanilla extract
Molten Chocolate Cinnamon Pots
By cuznvin
Powdered sugar, for dusting Special Equipment: Mixer with whisk attachment and 8 (4-ounce) ramekins Preheat the ove...
- 8 tablespoons unsalted butter, plus extra for ramekins
- 1 cup sugar, plus 1 tablespoon, for ramekins
- 10 ounces semisweet chocolate
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 4 large eggs
- 1 large egg yolk
- 2 tablespoons all-purpose flour
Pineapple Upside-Down Cake
By cuznvin
Preheat the oven to 350 degrees F
- Pineapple Caramel:
- 5 1/4 * 5 1/4 ounces fresh pineapple, coarsely chopped, plus 1 small ripe Golden pineapple, peeled, cored, sliced crosswise into 1/4-inch thick slices and each slice cut in 1/2
- 5 1/4 * 5 1/4 ounces granulated sugar
- 1/2 * 1/2 vanilla bean, split
- 1/2 * 1/2 cup water
- 1 * 1 cup heavy cream
- 1/4 * 1/4 teaspoon fine sea salt
- * Pinch chile de arbol powder
- For the cake:
- 5 * 5 ounces unsalted butter, at room temperature
- 300 * 300 grams granulated sugar (1 1/4 cups plus 3 tablespoons)
- 3 * 3 large eggs
- 165 * 165 grams cake flour (1 1/2 cups plus 2 tablespoons)
- 115 * 115 grams fine yellow cornmeal (3/4 cup)
- 1 * 1 teaspoon baking soda
- 1/4 * 1/4 teaspoon baking powder
- 1/4 * 1/4 teaspoon fine sea salt
- 1/2 * 1/2 cup buttermilk
- 1/4 * 1/4 cup sour cream
- 3 * 3 tablespoons dark rum
- 1 1/2 * 1 1/2 teaspoons vanilla extract
- 1/2 * 1/2 vanilla bean, seeds scraped
Brown Butter Brown Sugar Shorties
By cuznvin
If you’re worried you’ll eat the whole batch — and you would be, I think, if you had one in front of you, too...
- Makes about 32 cookies
- 1 1/2 sticks unsalted butter
- 1/2 cup packed brown sugar (preferably dark)
- 1 teaspoon pure vanilla extract
- 1 1/3 cups all-purpose flour
- 1/4 teaspoon salt (flaky salt would be great in these)
- Demerara sugar (Sugar in the Raw) or sanding sugar for rolling (optional)
Honeycomb Brittle
By cuznvin
Coat a 12-by-17-inch rimmed baking sheet with cooking spray
- Makes 1 sheet (about 9 by 11 inches)
- * Vegetable oil cooking spray
- 1 1/12 * 1 1/12 cups sugar
- 1/4 * 1/4 cup honey
- 1/4 * 1/4 cup water
- 1 * 1 tablespoon baking soda
Irish Butter Shortbread
By cuznvin
# Preheat oven to 300 degrees
- Makes about 3 dozen
- * 1 cup (2 sticks) Irish unsalted butter, room temperature
- * 1/2 cup plus 1 tablespoon sugar
- * 2 1/2 cups all-purpose flour, plus more for work surface
GLUTEN FREE Whoopie Pies
By cuznvin
1. Make the cakes: Preheat oven to 350 degrees F
- recipe yields 8 whoopie pies
- Notes: Double the cake recipe if you’d like to use the entire buttercream recipe.
- Ingredients
- FOR THE CAKES
- 2 cups gluten free flour blend
- 1/2 cup Dutch process cocoa powder
- 1 tsp. xanthan gum
- 1 1/2 tsp. baking soda
- 1 tsp. salt
- 1 cup buttermilk
- 1 tsp. pure vanilla extract
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup xylitol (brown or white sugar, if you’re not sugar free)
- 1 egg
- FOR THE FILLING
- 1/2 recipe sugar free buttercream (get the recipe here)NEXT PAGE
Brown Butter Buttons
By cuznvin
From Baking for All Occasions by Flo Braker (Chronicle Books, 2008) One of the most unusual cookies I've ever t...
- • 8 ounces (2 sticks/225 grams) unsalted butter
- • 2 cups (9 ounces/255 grams) all-purpose flour
- • 1/2 teaspoon baking soda
- • 1 teaspoon pure vanilla extract
- • 1 cup (7 ounces/200 grams) granulated sugar
NUTELLA ICE CREAM
By cuznvin
SEE PREV
- Nutella Ice Cream
- 2 (12 oz.) cans unsweetened evaporated milk (this is approx. 3 cups)
- 3 cups Nutella
- 1 - Mix together two ingredients until smoothly blended.
- 2 - Let chill overnight.
- 3 - Place in ice cream maker and let churn until desired consistency is reached. Scoop into container and place in freezer to harden slightly. Serve.
- Servings: A lot