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Recipes
Tres Leche Cake
By cuznvin
ALTON BROWN
- For the glaze:
- Vegetable Oil
- 6 3/4 ounces cake flour, plus extra for pan
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 4 ounces unsalted butter, room temperature
- 8 ounces sugar
- 5 whole eggs
- 1 1/2 teaspoons vanilla extract
- 1 (12-ounce) can evaporated milk
- 1 (14-ounce) can sweetened condensed milk
- 1 cup half-and-half
- For the topping:
- 2 cups heavy cream
- 8 ounces sugar
- 1 teaspoon vanilla extract
Anise Cookies
By cuznvin
Preheat oven to 325 degrees
- Icing:
- 3/4 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, melted
- 2 eggs
- 1/4 cup milk
- 1 teaspoon anise extract
- 2 3/4 cups flour (12.5 oz)
- 2 1/2 teaspoons baking powder
- 1/2 scant teaspoon salt
- 1 1/2 cup spowdered sugar
- 1 1/2 tablespoons melted butter
- 1 1/2 tablespoons milk plus extra if needed
- 1 1/4 teaspoon anise extract
- Multi-Colored Sprinkles
Red Velvet Cake by Bobby Flay
By cuznvin
For the cake: Directions Preheat the oven to 350 degrees F
- Cake:
- 3 3/4 cups AP Flour
- 3 tablespoons Dutch processed cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 12 tablespoons unsalted butter, at room temperature
- 2 1/4 cups granulated sugar
- 3/4 cups vegetable oil
- 3 large eggs, at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 teaspoons red wine vinegar
- 1 tablespoon red food coloring
- 1 1/2 cups buttermilk, at room temperature
- Frosting, recipe follows
- Frosting:
- 1/2 cup heavy cream
- 1 cup whole milk
- 1/2 vanilla bean, split and seeds scraped
- 7 tablespoons all-purpose flour
- 3 sticks unsalted butter, at room temperature
- 1 1/2 cups superfine sugar
Cheesecake Brownies
By cuznvin
1. Line a 9-inch (23cm) square pan with foil, making sure it goes up all four sides
- One 9-inch (23cm) square pan
- 6 tablespoons (85g) unsalted butter, cut into pieces
- 4 ounces (115g) bittersweet or semisweet chocolate, chopped
- 2/3 cup (130g) sugar
- 2 large eggs, at room temperature
- 1/2 cup (70g) flour
- 1 tablespoon unsweetened cocoa powder
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup (80g) chocolate chips
- 8 ounces (200g) cream cheese, at room temperature
- 1 large egg yolk
- 5 tablespoons (75g) sugar
- 1/8 teaspoon vanilla extract
Magnolia’s Famous Banana Pudding
By cuznvin
In a small bowl, on the medium speed of an electric mixer, beat together the sweetened condensed milk and water unt...
- 1 (14-ounce) can sweetened condensed milk
- 1 1/2 cups ice cold water
- 1 (3.4-ounce) package instant vanilla pudding mix (preferably Jell-O brand)
- 3 cups heavy cream
- 1 (12-ounce) box Nabisco Nilla Wafers (no substitutions!)
- 4 cups sliced ripe bananas
Butterfly Wings
By cuznvin
# Sprinkle half of the sugar on work surface
- Makes about 24
- 1 * 1 cup granulated sugar
- 1/2 * 1/2 recipe (12 ounces) Food Processor Quick Puff Pastry
Cheesecake Flan
By cuznvin
Set a large bowl of ice water next to your stovetop
- 2 cups sugar
- 1/4 cup water
- 12 ounces cream cheese, at room temperature
- 3 large eggs, at room temperature
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) can evaporated milk
- 1 1/2 cups milk, at room temperature
- 1 teaspoon vanilla extract
- Special equipment: 10 (3 1/2-inch) ramekins
Key Lime Pie Ice Cream
By cuznvin
In a large bowl, combine milk, lime juice, heavy cream, salt and sweetened condensed milk; whisk to combine
- 1 1/2 cups whole milk
- 1/2 cup bottled Key lime juice (such as Nellie and Joe's)
- 1/2 cup heavy cream
- Dash of salt
- 1 (14-ounce) can sweetened condensed milk
- 6 graham crackers (1 1/2 cookie sheets), coarsely crushed, divided
- Key lime wedges
Peanut Blossom cookies
By cuznvin
To make a Tex Mex Peanut Blossom, use your favorite Peanut Blossom recipe, but roll the dough balls in cinnamon sug...
- 1/2 c. butter
- 1/2 c. peanut butter
- 1/2 c. sugar
- 1/2 c. brown sugar
- 1 egg
- –
- 1 tsp vanilla
- 1 3/4 c. flour
- 1 tsp soda
- 1/4 tsp salt
- Granulated sugar
- 48 Kisses
chewy amaretti cookies
By cuznvin
Adapted from Gourmet, January 2009 If they look a bit like uber-trendy macarons, it’s is because they have a lot...
- 1 (7-ounce) tube pure almond paste (not marzipan; 3/4 cup)
- 1 cup sugar
- Pinch of Kosher salt
- 2 large egg whites at room temperature for at least 30 minutes