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Recipes
Double Dark Chocolate Thumbprints
By cuznvin
Taunton's Fine Cooking - For people who love to cook Login | Create an Account * Main Ingredient * Beans ...
- Yields about 4 dozen cookies
- Make-Ahead
- ingredient discovery
- Ingredients all-purpose flour table salt baking powder more more
- baking soda butter granulated sugar cocoa powder eggs pure vanilla extract bittersweet chocolate
- For the cookies
- 6 oz. (1-1/3 cups) unbleached all-purpose flour
- 1/2 tsp. table salt
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 4 oz. (1/2 cup) unsalted butter, softened
- 1-1/3 cups granulated sugar
- 1-1/2 oz. (1/2 cup) natural, unsweetened cocoa powder, sifted if lumpy
- 3 large eggs
- 3/4 tsp. pure vanilla extract
- 3 oz. bittersweet chocolate, melted and cooled slightly
- For the chocolate filling
- 3 oz. bittersweet chocolate, coarsely chopped (1/2 cup)
- 2 oz. (4 Tbs.) unsalted butter, cut into 3 pieces
Chocolate Peanut Butter Fudge
By cuznvin
Line an 8" X 8" pan with foil
- 1 cup peanut butter chips
- 1 cup bittersweet chocolate chips
- 2 1/4 cups granulated sugar
- 1 7 ounce jar marshmallow cream
- 3/4 cup evaporated milk
- 1/4 cup butter
- 1 teaspoon vanilla extract
Uncle Bob's Fresh Apple Cake
By cuznvin
Glaze: Add all the ingredients to a small bowl and stir until smooth
- Honey Glaze:
- Ingredients
- 1 cup confectioners' sugar
- 2 tablespoons honey
- 2 tablespoons milk
- Apple Cake:
- 3 cups diced Granny Smith apples, about 2 apples
- 1 cup lightly toasted chopped walnuts
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups sugar
- 1 1/4 cups vegetable oil
- 3 eggs
Devil's Food Cake with Angel Frosting
By cuznvin
PS This recipe makes a great cupcake
- Ingredients
- For the Devil's Food Cake
- 1 ounce good quality dark chocolate (60-72%) broken into a few pieces
- 1/2 cup dark unsweetened cocoa powder (like Valhrona)
- 2/3 cup hot coffee
- 1/3 cup whole milk
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 10 tablespoons (1 1/14 sticks) unsalted butter, cut into 1/2 inch cubes, softened
- 1 cup firmly packed dark brown sugar
- 1/2 cup granulated sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- For the Angel Frosting
- 5 large egg whites, at room temperature
- 1 1/2 cups granulated sugar
- 1 tablespoon light corn syrup
- 1 teaspoon vanilla paste (or 1 1/2 teaspoons pure vanilla extract)
Sticky Buns
By cuznvin
Generously grease two 6-cup jumbo muffin tins with softened butter
- Makes 12 sticky buns
- 3/4 cup plus 2 tablespoons (1 3/4 sticks) unsalted butter, room temperature, plus more for muffin tins
- 1 cup packed light-brown sugar
- 3/4 cup packed dark-brown sugar
- 1 1/2 cups whole pecans, lightly toasted
- 1/4 teaspoon salt
- 3 tablespoons light corn syrup
- 1 3/4 pounds Yeast Dough, room temperature
Cannoli Cream and Cake
By cuznvin
n/a
- 1 yellow cake made in 2 8" pans
- Liquid for brushing layers - juice from 2 oranges and 1/4 c. of your fav. liquor ( I used cointreu)
- Filling - 24 oz. ricotta cheese, 1 8oz. cream cheese, 1/4 c. mini chips semi swt., 1/4 c confect. sugar. (drain ricotta) mix with soft cream cheese, chips and sugar. Beat til smooth add zest from 1 or
- Frosting. 2 cups fresh whipping cream whipped. Make a buttercream with 1/4 c. softened butter, 1 1/4 c. confec. sugar 2-3 T milk 1t van. and 2 t orange zest. Make sure the buttercream is a nice soft c
- Brush each layer with orange mixture then add filling and stack next layer, etc.
- Frost with Whipped cream/buttercream mixture. Make choc. curls to decorate sides. Refrigerate. Serve with some good strong espresso with a lemon twist and your friends will love you. You can use fresh
Nutella Chocolate Chip Cookies
By cuznvin
These cookies are pretty much perfection
- Ingredients:
- Yeild: About 24 - 30 cookies
- 1 1/3 cup all-purpose flour
- 1 tbsp unsweetened cocoa
- 1/2 tsp ground cinnamon
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp of salt
- 7 tbsp unsalted butter, at room temp.
- 2/3 cup granulated sugar
- 1/3 cup light brown sugar
- 2/3 cup Nutella (chocolate hazelnut spread)
- 1/2 tsp vanilla extract
- 1 large egg
- 1/2 cup semisweet chocolate chips
- 1/4 cup mini chocolate chips (it's just what I had in my pantry. feel free to just add more of the regular chocolate chips instead)
Butterscotch Chocolate Chunk Cookies
By cuznvin
Procedure 1. Set racks in the upper and lower thirds of the oven and preheat to 350ºF
- Ingredients
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 10 tablespoons (1 1/4 sticks) unsalted butter, softened
- 3/4 cup light brown sugar, firmly packed
- 1 teaspoon vanilla extract
- 1 large egg
- 6 ounces bittersweet chocolate, cut into 1/4 inch pieces
- 6 ounces milk chocolate, cut into 1/4-inch pieces
- 2 cookie sheets or jelly roll pans lined with parchment or foil
Swedish Gingersnaps
By cuznvin
Preheat oven to 350 In a medium bowl, whisk together flour, ginger, baking soda, cinnamon, salt, cloves and pepp...
- 3 1/2 cups sifted all-purpose flour
- 1 1/2 tablespoons ground ginger
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1/2 teaspoon cloves
- 1/2 teaspoon fresh ground black pepper
- 1 cup trans fat free shortening (I like to use Spectrum Organic)
- 1 cup granulated sugar
- 1 cup light molasses
- 1/3 about 1/3 cup granulated sugar for rolling
Red Velvet Whoopie Pies BAKED
By cuznvin
Yield:10-12 large or 15-17 small pies
- For the Whoopie Pies
- 2 1/2 cups all purpose flour
- 3 tablespoons dark unsweetened cocoa powder ( like Valrhona)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup canola oil
- 1/2 cup plus 2 tablespoons buttermilk
- 1/2 cup butter (1 stick), softened, cut into pieces
- 1 tablespoon vegetable shortening, at room temperature
- 3/4 cup firmly packed dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 tablespoon red gel food coloring
- For the Cream Cheese Filling
- 3 cups confectioners' sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 8 ounces cram cheese, softened
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt