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Recipes
Brownie Tart
By cuznvin
6 tablespoons (3/4 stick) unsalted butter 3 1/4 cups (20 ounces) semisweet chocolate chips 3 extra-large eggs 1 ...
- 6 tablespoons (3/4 stick) unsalted butter
- 3 1/4 cups (20 ounces) semisweet chocolate chips
- 3 extra-large eggs
- 1 cup sugar
- 1 tablespoon instant coffee granules
- 1/2 teaspoon pure vanilla extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 cup (4 ounces) chopped walnuts
- 2 to 3 tablespoons heavy cream
Nutella Black and White Cheesecake
By cuznvin
Beat cream cheese and sugar with an electric mixer for 2 minutes, or until light and fluffy
- 8 ounces
- cream cheese, softened
- 1/4 cup sugar
- 2 cups heavy cream, divided
- 3/4 cup Nutella,*
- warmed slightly
- 1 purchased chocolate cookie pie crust
Philly Fluff Cake
By cuznvin
This is a very lightly adapted Bruce Zipes recipe from Bruce's Bakery Cookbook
- 10 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup vegetable shortening
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 cups granulated sugar, divided
- 6 large eggs
- 1 teaspoon vanilla extract
- 5 ounces bittersweet chocolate, melted and cooled
- Confectioner's sugar, for dusting
Almond Roca
By cuznvin
Preheat oven to 350 Evenly spread 1 cup sliced almonds onto a baking sheet and place in the oven for 6-8 minutes...
- 3 cups sliced almonds, divided
- 4 sticks unsalted butter
- 3/4 cup water
- 1/2 teaspoon salt
- scant 2 cups granulated sugar (I used 390 grams worth)
- 2 tablespoons Lyle's Golden Syrup or light corn syrup
- 1 teaspoon baking soda
- 12 ounces fine quality milk chocolate, chopped
Brookie
By cuznvin
Brownies and cookies come together in this irresistible treat from Matt Lewis of Brooklyn's Baked bakery
- Makes 6
- 1/2 cup (1 stick) unsalted butter, cut into 1-inch cubes, plus more for pie tins
- 3/4 cup all-purpose flour
- 1 tablespoon dark cocoa powder
- 1/2 teaspoon salt
- 5 ounces dark chocolate (60 to 72 percent cacao), coarsely chopped
- 3/4 cup granulated sugar
- 1/4 cup light-brown sugar
- 3 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- Chocolate Chip Cookie Dough
- Ice cream, for serving (optional)
- Makes 6
- 1/2 cup (1 stick) unsalted butter, cut into 1-inch cubes, plus more for pie tins
- 3/4 cup all-purpose flour
- 1 tablespoon dark cocoa powder
- 1/2 teaspoon salt
- 5 ounces dark chocolate (60 to 72 percent cacao), coarsely chopped
- 3/4 cup granulated sugar
- 1/4 cup light-brown sugar
- 3 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- Chocolate Chip Cookie Dough
- Makes 6
- 1 cup plus 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup packed dark-brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 6 ounces semisweet chocolate chunks or chips
Hazelnut Rugelach
By cuznvin
Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light
- (adapted from The Barefoot Contessa)
- 8 ounces cream cheese, at room temperature
- 1/2-pound unsalted butter, at room temperature
- 1/4 cup granulated sugar
- 1/4 teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 3/4-1 cup Nutella or hazelnut spread, heated slightly
- 1/2 cup skinless, toasted hazelnuts, finely chopped
- 1 egg beaten with 1 tablespoon milk, for egg wash
- sparkling sugar crystals for sprinkling
Pizzelles II
By cuznvin
Beat eggs and sugar with an electric mixer until fluffy
- 6 eggs
- 1 1/2 cups white sugar
- 1 cup margarine, melted and cooled
- 2 tablespoons anise extract
- 3 1/2 cups all-purpose flour
- 4 teaspoons baking powder
Buttered Rum Meltaways
By cuznvin
Directions 1. Whisk flour, cornstarch, spices, and salt in a bowl
- Ingredients
- Makes about 4 dozen.
- • 1 3/4 cups all-purpose flour
- • 2 tablespoons all-purpose flour
- • 2 tablespoons cornstarch
- • 2 teaspoons ground cinnamon
- • 2 teaspoons freshly grated nutmeg
- • 1/4 teaspoon ground cloves
- • 3/4 teaspoon coarse salt
- • 3/4 cup (1 1/2 sticks) unsalted butter
- • 1 cup confectioners' sugar
- • 1/4 cup dark rum
- • 1 teaspoon pure vanilla extract
Grandmas Red Velvet Cake
By cuznvin
Preheat oven to 350 degrees F
- For the cake batter:
- • 2 sticks butter, room temperature
- • 1 1/2 cups sugar
- • 2 ounces red food coloring
- • 3 tablespoons cocoa powder
- • Pinch salt
- • 2 eggs
- • 1 cup buttermilk
- • 1 teaspoon vinegar
- • 1 teaspoon vanilla extract
- • 2 1/2 cups all-purpose flour
- • 1 1/2 teaspoons baking soda
- • Butter, for pan
- For the Frosting:
- • 5 tablespoons all-purpose flour
- • 1 cup milk
- • 1 cup sugar
- • 2 sticks butter
- • 1 teaspoon vanilla extract
- • 1 1/2 cups chopped pecans
- • Special Equipment: 12 by 17-inch jelly roll pan, parchment paper
Chocolate Pecan Tarts
By cuznvin
NathalieDupree Candles and flowers and a roaring fire have their places in seduction
- 1 1/4 cups all-purpose flour
- 1/4 cup sugar
- 1/4 teaspoon
- ground cinnamon
- 1/3 cup butter, softened
- 1/3 cup dark corn syrup
- 1/4 cup sugar
- 1/4 cup butter
- 1/4 cup semisweet
- chocolate chips
- 2 large eggs
- 1 cup coarsely
- chopped pecans
- 2 tablespoons all-purpose flour
- 1/2 teaspoon vanilla extract
- Dark or white chocolate
- curls, pecan halves or
- confectioners’ sugar