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Breakfast & Brunch

Fall Coffee Cake

Coffee Cake is PERFECT with coffee and what better time of year to enjoy this EASY Fall Recipe. Fall is the PERFECT time for Coffee Cake as the autumn spices penetrate the air as you bake this EASY Coffee Cake.

 

 

Easy Fall Coffee Cake

Yields 9 Pieces (8×8 pan)

 

Wet Ingredients

½ cup (1 stick) Butter, softened

1 cup Sugar

2 Eggs

1 cup Sour Cream

¼ cup Milk

1 Tablespoon Vanilla Extract

 

Dry Ingredients

2 cups Flour

1 Tablespoon Baking Powder

½ teaspoon Baking Soda

1 teaspoon Salt

¼ teaspoon Allspice

¼ teaspoon Mace

 

Streusel Topping

1 ½ cups Pecans, chopped

½ cup Brown Sugar

¼ cup Flour

4 Tablespoons Butter, melted (**Brush pan first with some of the butter)

2 teaspoons Cinnamon

 

Preheat oven to 350 degrees

  1. Butter the inside of the 8 x 8 baking pan with some of the melted butter. Set aside until ready.
  2. In a bowl, add Butter and Sugar, and using a beater, begin to cream the Butter and Sugar until they become light and fluffy.
  3. Add Eggs until well incorporated.
  4. Add Sour Cream, Milk, and Vanilla Extract. Blend until the wet ingredients are smooth.
  5. Begin to all the dry ingredients into the wet ingredients and continue to blend until all the ingredients are well incorporated. Set aside.
  6. In a small bowl, add all the streusel toppings and mix to evenly distribute all the ingredients. Set aside.
  7. In the buttered 8 x 8 pan, add ½ of the batter and evenly spread.
  8. Place ½ of the Streusel topping on top of the batter and evenly spread.
  9. Add the remaining batter and evenly spread.
  10. Add the remaining Streusel topping to the top of the batter, evenly spread, and gently press the topping into the batter.
  11. Place the Coffee Cake in the preheated oven and bake for 50 – 60 minutes or until the center of the cake test clean with a toothpick.
  12. Cool before cutting into the cake.
  13. Enjoy your piece of coffee cake with a great cup of coffee!

Easy Ratatouille

Ratatouille is a classic stew made from the summer harvest of vegetables. This is a perfect meal as everything is made in one pot. Easy Ratatouille is a colorful combination of tomatoes, eggplant, garlic, onion, zucchini, bell pepper, and fresh herbs. A perfect way to display your garden harvest. Ratatouille can be served in so many ways. It can be the main meal, served as a side dish with grilled steak, oven-roasted chicken, used as a filler for crepes, omelets, or just a fantastic-tasting vegetarian dish with a side of fresh bread. The possibilities are endless.

 

Easy Ratatouille

Serves 4 – 6

 

Olive Oil, as needed

4 Small Zucchini. cubed

2 Small Eggplants, cubed

4 Large Ripe Tomatoes, seeded and cubed

1 Onion, diced

2 Bell Peppers, cubed

3 Garlic Cloves, minced

1 Tablespoon Tomato Paste

1/2 Cup Liquid, i.e. Broth, Wine Or Water

 

Optional

Capers

Kalamata Olives

Fresh Herbs, i.e. Basil, Oregano, Parsley

 

  1. In a sauté pan over medium-high heat, add 2 tablespoons olive oil. Add zucchini to the sauté pan with some salt. Cook for about 5 minutes. Once the zucchini is cooked, place it in a large bowl and return the sauté pan back to the stove.
  2. Repeat this process for the Eggplant and Tomatoes.
  3. Add a little bit of Olive Oil, Onions, Garlic, and Salt to the sauté pan. Cook for a couple of minutes and then add the Bell Peppers. Continue cooking for about 5 minutes.
  4. Add Tomato Paste and cook for a minute or so to evenly incorporate throughout the vegetables.
  5. Add the rest of the cooked vegetables and add to the sauté pan. Gently stir to evenly incorporate and continue to finalize the cooking process for a few more minutes. Taste for Salt and Pepper.
  6. When ready to serve, add to your plate and garnish.

Zucchini Fritters

EASY Zucchini Fritters are a quick dinner. Common Zucchini questions people ask me is, why are my Zucchini Fritters falling apart? Are Zucchini Fritters healthy? How do you keep Fritters crispy? What can I serve with Zucchini Fritters? Why is my Zucchini dish watery? These EASY Zucchini Fritters are a QUICK HEALTHY DINNER that is unbelievably easy to make, low carb, and a great way to sneak in some veggies! In this video, I will be answering all these questions.

Zucchini Fritters

Serves 4 – 6

1 pound Zucchini, grated

10 oz bag of Riced Veggies, drained

1 Carrot, grated

½ Bell Pepper, diced

½ small Onion, diced

¼ cup Flour

¼ cup grated Parmesan

1 large Egg, beaten

2 cloves Garlic, minced

Salt and Pepper to taste

Olive Oil, for frying

  1. Place grated zucchini and rice veggies in a colander over the sink. Add salt and gently toss to combine; let sit for 10 minutes. Using a clean dish towel or cheesecloth, drain the zucchini completely.
  2. In a large bowl, combine all the ingredients and season with salt and pepper, to taste.
  3. Heat olive oil in a large skillet over medium-high heat.
  4. Scoop tablespoons of batter for each fritter, flattening with a spatula, and cook until the underside is nicely golden brown, about 2 minutes. Flip and cook on the other side, about 1-2 minutes longer.
  5. Garnish with Sour Cream and serve immediately.

Baked Eggs & Sweet Potato Hash

It is always fun having breakfast for dinner and Baked Eggs & Sweet Potato Hash is an EASY Breakfast to make.  When you learn how to make sweet potato hash with eggs, you are going to be making it all the time for a quick and nutritious dinner. This is a very flexible hash that you can add any vegetables you have left overs or don’t have enough to make a recipe with. Imagine the possibilities!

 

Breakfast Hash

Serves 4 – 6

 

1 lb Sweet Potatoes, diced

½ lb Brussels Sprouts, quartered

1 lb Mushrooms, diced

1 Bell Pepper, diced

½ Onion, diced

4 cloves of Garlic, Minced

4 oz Gruyere Cheese, shredded

4 Eggs

 

Garnish

Balsamic Glaze

Scallions

Red Pepper Flakes

Salt & Pepper to taste

 

Sour Dough Bread, sliced and toasted

 

  1. In a large sauté pan with high sides, on medium-high heat, add a few tablespoons of olive oil. Add the diced sweet potatoes in an even layer so that they cook evenly. Cook for about 5 minutes on each side or until golden brown on each side.
  2. Add Onions, Bell Peppers, Brussel Sprouts, Mushrooms, and Garlic and continue to cook until it is all cooked. This time will vary depending on the size of the diced vegetables. Note: I like to add ½ cup Water to create a steam and cook covered.
  3. Create wells in the cooked vegetables and place each egg into each well. Add grated cheese, salt and pepper over the eggs and cooked covered.
  4. Once cooked garnish with the condiments of your choice and serve with a slice of toasted Sourdough bread.

The BEST Italian Tart EASY Italian dessert

The Best Italian Tart Easy Italian Dessert This Ricotta and White Chocolate Torta is an EASY and delicious dessert. It is a simple dessert with only a few ingredients. The crust is so tender and flaky with the filling having a light and airy texture. This is one of the creamiest and easiest Italian cakes to make.

Ricotta and White Chocolate Torta

Serves 6-8

Crust:

2 cups Flour

1/3 cup Powdered Sugar

1 cup Butter, small cubes or grated

1 Egg

¼ teaspoon Salt

Filling:

15 oz Ricotta Cheese

1 Egg + 1 Egg White

1/3 cup Powdered Sugar

1 cup White Chocolate, Melted

1 Tablespoon Vanilla Extract

¼ teaspoon Salt Egg Wash, (1 Egg Yolk and 1 teaspoon Water)

Additional Powdered Sugar for Finishing

Prepare Crust

1. In a large bowl, add Flour, Powdered Sugar, and Salt and mix to evenly incorporate.

2. Add Butter cubes to the bowl and begin to work the butter into the flour mixture until all the butter and flour become a course mealy mixture.

3. Add the Egg into the butter-flour mixture and continue to work the mixture until it all comes together and forms a dough ball.

4. Place dough on a lightly floured work surface and begin to roll out the dough about ¼” and place in a pie pan. Cut any additional dough around the top of the pie pan and save it for the top.

5. Roll out the excess pastry dough into a rectangle, the length of the pie pan. Cut into ½” wide strips and place on a floured cookie sheet.

6. Place both the pie pan with the pastry dough and the long strips of pastry dough in the fridge to get firm, about 1 hour. Prepare Filling

1. In a bowl add all the filling ingredients and mix to well incorporate.

2. Set aside until ready to fill the pastry dough pie pan.

Preheat Oven to 350 degrees Assembly

1. Once the pastry dough is firm, add the Ricotta Chocolate filling and even the top to make it smooth.

2. Begin by taking the pastry dough strips and laying them gently first in one direction and then in the other direction to create a lattice formation.

3. Brush the lattice pastry dough with the egg wash.

4. Place in preheated oven and bake for 30 – 35 minutes.

5. Once removed from the oven, allow Ricotta Chocolate Torte to cool complexly. 6. Before serving, dust powdered sugar on top of Ricotta Chocolate Torte.

The Ultimate Scones from Scratch Sweet and Savory

Scones are one of my favorite types of bread. Scones are easy to make, and I love the flexibility in being able to create different flavors whether savory or sweet. To make scones, you do not need any special equipment, just a bowl, and your fingers. The ingredients for scones are also very basic pantry items. The fillings or flavors are as endless as your imagination. Plus, it is a great way to add any leftovers you have a little bit of this and a little bit of that.

Zucchini Cheese Scones (Serves 8)

2 ½ cups Flour

1 Tablespoons Baking Powder

½ teaspoon Baking Soda

½ teaspoon Salt

½ cup Butter, cold and in small pieces

1 cup Zucchini, grated

¾ cup Cheddar Cheese, grated

¼ cup Parmesan Cheese, grated

2 tablespoons Thyme, fresh

2 tablespoons Chives, fresh, finely chopped

1 cup Heavy Cream, plus

2 Tablespoons for brushing tops of scones

1. In a large bowl, add all the dry ingredients, flour, baking powder, baking soda, and salt. Whisk all the ingredients together to evenly incorporate.

2. Add butter to the dry ingredients and begin to break the butter down with your fingers until it resembles coarse sand.

3. Incorporate the zucchini, cheeses, and herbs into the flour mixture. Stir all the ingredients so that they are coated with the flour.

4. Pour the heavy cream into the flour, mix well, and begin to knead the dough until it holds together.

5. Once the dough comes together, place it on a lightly floured counter and begin to form the dough into a circle about 1 inch thick.

6. Using a pastry brush, brush heavy cream on the top of the round dough.

7. Cut the dough into 8 equal wedges and place them on a parchment-lined baking sheet.

8. Place in the refrigerator for 30 minutes. Preheat oven to 400 degrees

1. Place scones in the oven and bake for 15-20 minutes or until the top and bottom are golden brown.

2. Serve warm or at room temperature.

3. Perfect to pair with a salad, tomato soup, or in a breadbasket.

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Peach Scones (Serves 8 or 16)

2 ½ cups Flour

¼ cup Sugar

1 Tablespoons Baking Powder

½ teaspoon Salt

½ cup Butter, cold and in small pieces

2 cups Peaches, Small dice

½ cup Milk

¼ cup Sour Cream

1 Egg

1 teaspoon Vanilla Extract Egg Wash (egg yolk and 1 teaspoon water) Sugar for garnish

1. In a large bowl, add all the dry ingredients, flour, baking powder, baking soda, and salt. Whisk all the ingredients together to evenly incorporate.

2. Add butter to the dry ingredients and begin to break the butter down with your fingers until it resembles coarse sand.

3. Incorporate the peaches into the flour mixture. Stir all the ingredients so that they are coated with the flour.

4. In a separate bowl, whisk together milk, sour cream, egg, and vanilla extract until well incorporated. Add to the dry ingredients.

5. Begin to knead the dough until it holds together.

6. Once the dough comes together, place it on a lightly floured counter and begin to form the dough into a circle about 1 inch thick.

7. Using a pastry brush, add egg wash on the top of the round dough and evenly sprinkle sugar.

8. Cut the dough into 8 equal wedges and place them on a parchment-lined baking sheet. Note: if you want smaller size scones, then cut each wedge in half again.

9. Place in the refrigerator for 30 minutes. Preheat oven to 400 degrees

1. Place scones in the oven and bake for 12-15 minutes or until the top and bottom are golden brown.

2. Serve warm or at room temperature.

3. Perfect to pair with hot or cold tea, coffee, brunch, or any time you want a sweet treat.

EASY OVERNIGHT French Toast SIMPLE Breakfast Recipe

This super EASY French Toast Casserole Recipe is soaked in an egg mixture OVERNIGHT, then baked to PERFECTION the next morning with NO EFFORT!

EASY Overnight French Toast

10-12 oz Bread, day old and cubed

1 ½” 1 cup Blueberries

1 1/2 cups Milk

4 Eggs

½ cup Ricotta Cheese

¼ cup Maple Syrup

¼ cup Brown Sugar

½ teaspoon Salt

½ teaspoon Cinnamon

1 tablespoon Vanilla Extract

Butter, to grease the pan and add as a topping

1. Grease with the butter 8 x 8 baking dish.

2. Place half of the cubed bread in a greased baking dish and scatter half of the blueberries over the bread.

3. Place the second layer of bread and remaining blueberries on top. Set aside.

4. In a large bowl, add the remaining ingredients and mix well to incorporate.

5. Pour Egg mixture evenly all over bread in the baking dish.

6. Place plastic wrap over the baking dish and let rest overnight or a minimum of 6 hours so that the bread can absorb all the liquid.

7. When ready to bake, remove French Toast from the refrigerator so that it can come to room temperature. Start to preheat the oven at 350 degrees.

8. Grate half a stick of butter on top of the French Toast.

9. When the oven is preheated, place the baking dish in the oven to cook for 40-45 minutes or until the knife comes out clean.

10. Garnish with fresh fruit, whip cream, maple syrup, or whatever toppings preferred.

EASY Italian Overnight Strata

EASY Overnight STRATA is the easiest dish to prepare. It can be made the DAY BEFORE and popped in the oven in the morning. Guests will LOVE as it comes out of the oven hot and with NO FUSS on your part. PERFECT with the HOLIDAYS and having sleepover GUESTS. You are going to love how EASY this dish is and how much TIME YOU WILL SAVE. Plus this a great way to add any LEFTOVERS to your STRATA.

EASY Italian Overnight Strata

Serves 4

4 Eggs

¼ cup Ricotta

1 Cup Milk

6 oz Day Old Bread, cubed

½ lb Italian Sausage, Cooked

1 Bell Pepper, Diced

1 Scallion, thinly sliced

2 oz Sharp Cheddar Cheese, grated

2 oz Mozzarella, grated

2 Tablespoons Parmesan Cheese, grated

1 Tablespoon Parsley, chopped

1 teaspoon Salt

½ teaspoon Pepper

1. Grease an 8 x 8 pan and set aside.

2. In a large bowl, add Milk, Ricotta, and Milk. Whisk until fully combined.

3. Add the remaining ingredients and mix until all are evenly coated.

4. Place all the egg mixture into the 8 x 8 pan.

5. Cover with plastic wrap and place in the refrigerator for at least 6 hours or overnight preferred.

6. When ready to bake, remove from the fridge so that the strata can come to room temp. Also preheat the oven to 350 degrees.

7. Once the oven is preheated, place strata in the oven covered with foil and cook for 20-25 minutes.

8. Uncover and continue to cook for another 20-25 minutes. (Optional to add additional grated cheese on top)

9. Allow the strata to cool out of the oven for 10 minutes before serving.

Fluffy Eggs with a Secret Ingredient

The perfect fluffy scrambled eggs start with my secret ingredient. This has been a game-changer for me in making scrambled eggs soft and creamy, not firm, tough and dry. You will not believe how simple this step is. No water or milk needed. You will be adding this best kept secret ingredient every time you make scrambled eggs.

Fluffy Eggs with a Secret Ingredient

6 Eggs

1-2 T Butter

1 tsp Cornstarch

½ tsp water

Salt & Pepper, as desired

Garnish

Fresh Parsley, chopped

1. In a saute pan over medium heat, add butter or olive oil.

2. While saute pan is heating up, in a bowl, add cornstarch and water and mix until cornstarch is dissolved.

3. Add eggs, salt and pepper, and scramble until all the egg yolks are broken up and well incorporated with the cornstarch.

4. Once the butter is melted and saute pan is hot, add eggs all at once.

5. Let eggs sit for a bit in the hot pan until the edges start to form.

6. Once the eggs begin to form, start to bring the eggs in the middle, working your way around the pan.

7. Once the eggs look almost cook, remove from the pan and continue to stir until all eggs are evenly cooked. Careful not to overcook or the eggs will become firm.

8. Option, garnish with fresh parsley and serve.

Delicious Coffee Creamer

If you love coffee creamer but hate the chemicals and extra sugar, nothing could be easier than making homemade coffee creamer. With the New Year here and wanting to make healthy changes to our eating habits, homemade creamer is a great place to start.

Homemade Coffee Creamer

2 cups Half & Half

14 oz can Sweetened Condensed Milk

2 Tablespoons Extract Flavoring, Vanilla, Almond, Chocolate, Hazelnut, Peppermint, etc.

1. Place all ingredients in a pourable measuring cup.

2. Once well incorporated, transfer to a storage jar and refrigerate.

3. Will keep in refrigerator for up to two weeks.

4. Add to any hot or cold beverage.

Easy Zucchini Quiche Recipe

EASY Zucchini Quiche recipe is perfect for breakfast or brunch, plus perfect for lunch leftover. This Zucchini Quiche is creamy and healthy with lots of zucchini. This can also be made with or without a pie crust.

Pie Crust pre-made or video link

Filling

2 Zucchini, sliced

1 Tomato, sliced

5 slices Mozzarella Cheese

1 cup Heavy Cream

4 Eggs

¼ cup Parmesan

¼ teaspoon Italian Herbs

½ teaspoon Salt

¼ teaspoon Pepper

Preheat oven 350 degrees

1. In a bowl, add heavy cream, eggs, parmesan cheese, salt and pepper and mix until thoroughly combined. Set aside.

2. In a pie dish, place the pie crust and form the dough to fit inside the pie dish.

3. Place a single layer of sliced mozzarella cheese to cover the bottom of the pie.

4. Place a single layer of sliced tomatoes. Sprinkle salt evenly over salts and Italian herbs.

5. Layer the sliced zucchini in an overlapping, side by side circular pattern creating an outer layer and then and inner layer.

6. Pour the egg-cream mixture over all the zucchini.

7. Add additional grated parmesan cheese all over the top.

8. Place in the oven for 50 – 60 minutes or until the center is set and no longer giggly.

9. Let cool for 10 – 15 minutes before cutting.

EASIEST Lemon Ricotta PANCAKE Recipe

How to make the EASIEST Lemon Ricotta Pancake Recipe for breakfast or brunch. The EASIEST Lemon Ricotta Pancakes are creamy from the Ricotta and Lemon gives the pancakes Lemon flavor plus the acid from the Lemon makes the pancake fluffy. This is the EASIEST Lemon Ricotta Pancake Recipe to make and a Sunday Morning Pancake hit!

EASIEST Lemon Ricotta Pancake Recipe

Yields 12-14 pancakes.

1 ½ cups Flour

1 ¼ cup Milk

1 cup Ricotta, whole

1 Egg and 2 Egg Whites

1 Lemon, Juice and Zest

4 Tablespoons Sugar

2 Tablespoons Vegetable Oil, Safflower

1 teaspoon Vanilla Extract, Baking Soda and Baking Powder

¼ teaspoon Salt

1. In a large bowl, add all wet ingredients and whisk until combined.

2. Add all the dry ingredients to the wet and whisk just until combined. Note: It is important not to over mix and to have a few lumps of dry ingredients. This pancake batter will rest for 10 minutes so that all the ingredients will be absorbed.

3. When ready to make pancakes, have a skillet heated and brush with butter. This will help the pancakes not stick to the pan.

4. Scoop about 1/3 cup of batter onto hot skillet.

5. When pancakes start to make bubbles, flip so that the other side cooks. Each side should take about 2-3 minutes to cook.

6. Continue cooking until all the batter is used.

Lemon Sauce

1/3 cup Sugar

1/4 cup of Water

1 Tablespoons Flour

2 Egg Yolks

2 Tablespoons Butter

1 Lemon, Juice and Zest

1. In a saucepan, mix Sugar, Flour, Egg Yolks, and Water. Whisk until smooth and mixture is creamy with no lumps.

2. Add butter and stir until melted. Continue to cook until sauce coats the back of the spoon.

3. Remove from heat and add lemon juice and lemon zest. Set aside until ready to serve.

4. Just before serving, the lemon sauce can be reheated and poured over the Ricotta Pancakes.

How To MAKE Frangipane PLUM TART

How To MAKE Frangipane PLUM TART This recipe on How To Make Frangipane Plum Tart is very EASY. Frangipane Plum Tart is one of the most delicious seasonal tarts. The Short Crust Pastry is buttery and flaky. The Frangipane is a creamy almond filling. The sliced Plums in the center add the perfect amount of sweetness. This European Frangipane Plum Tart will impress and is definitely a showstopper.

Plum Tart

2 cups Ground Almond Meal

1/3 cups Sugar

4 Eggs

3 Tablespoons Milk

3 Tablespoons Butter, melted

1 Tablespoon Vanilla Extract Juice of a Lemon

4-6 Plums, sliced

Sliced Almonds, garnish

Short Crust

2 cups of Flour

¼ cup Sugar

¼ teaspoon Salt

10 Tablespoons Butter, cubed

1 egg

Preheat oven 350 degrees.

Prepare Short Crust

1. In a food processor add Flour, Sugar and Salt and blend to incorporate.

2. Add Butter and process until the dry ingredients resemble oatmeal texture.

3. Add Egg and process until dough comes together.

4. Remove dough from the processor and begin to mold the dough into the removable tart pan all along the bottom of the pan and along the edge of the pan.

5. Place a sheet of parchment paper on top of the molded shortcrust, pour in pie weights and place in the oven to blind bake for 20 minutes. Prepare Filling

1. In a large bowl, add Almond Meal, Milk, Sugar, Eggs, Butter and Vanilla Extract and mix until all ingredients are well combined. Set aside until the shortcrust pastry is ready. Assemble

1. Once the shortcrust pastry has been blind baked, remove parchment paper and pie weights.

2. Place about a third of the filling in the base of the shortcrust pastry.

3. Add a layer of sliced plums. You can add as much or a little as you prefer.

4. Add the remaining filling on top of the plums. It is fine if some plums are not completely covered.

5. Sprinkle sliced almonds on top.

6. Bake for 50-60 minutes or until the crust is golden brown on top.

7. Remove and let cool before serving.

8. Garnish with powdered sugar.

How To Make ULTIMATE Stuffed French Toast with Mascarpone

This Ultimate Stuffed French Toast with Mascarpone is delicious and easy to prepare. Makes for the perfect breakfast, brunch, or dessert. The ultimate stuffed French toast is filled with sweet mascarpone cheese with a hint of orange flavor. It will definitely be the new way you make French Toast.

Ultimate Stuffed French Toast with Mascarpone

Serves 2

Filling:

4 oz mascarpone or cream cheese, room temperature

2 Tablespoons Confectioner Sugar

1 Tablespoon Milk

½ teaspoon Vanilla Extract

Zest of Orange

4 slices of Brioche (2 slices per person)

1 Egg

¼ Cup Milk

1 Tablespoon Sugar

¼ teaspoon Cinnamon

Juice of Orange

Garnish, optional:

Berries of choice

Confectioner sugar

Sprig of Mint

1. To make the filling, add mascarpone, confectioner sugar, milk, vanilla extract, and zest in a bowl and mix until smooth and well incorporated. Set aside.

2. In a shallow dish, add egg, milk sugar, cinnamon, and juice of an orange and whisk with a fork to evenly incorporate all ingredients.

3. Place a nonstick skillet on the stove over medium heat.

4. To make the French Toast, dip each side of the slices of brioche in the egg mixture. Allow any excess egg to drip off the bread.

5. Place each slice of brioche on the hot skillet and cook for 3-4 minutes on each side or until golden brown.

6. To assemble French Toast, on a plate, place a slice of golden-brown brioche, add half of the mascarpone cream and top with another slice of golden brown brioche.

7. Garnish with fruit, powdered sugar, and mint and serve!

Pear Crostata Simple Easy Delicious

Pear Crostata Simple Easy Delicious to make. With the shortcut I use, in making this Pear Crostata, will be even more easy and super delicious. The Pear Crostata is filled with loads of fresh pears that can be an easy switch for any fruit of choice. This free form rustic crostata is an easy and simple way to whip up a delicious dessert. Pear Crostata can be served with ice cream or a dollop of whipped cream.

Pear Crostata

Serves 6 – 8

1 Pre-Made Pie Crust

4 Cups Pears, Diced or Sliced

2 – 4 Tablespoons Sugar, Depending on Pear Sweetness

1 Tablespoon Flour

1 Lemon, Juice

1 Teaspoon Vanilla Extract

1/4 Teaspoon Cinnamon

2 Tablespoons butter, cubed

Pinch of Salt

Egg Wash (1 Egg Yolk and 1 Teaspoon Water)

Sugar to Garnish

Preheat oven 375 degrees

1. Place all ingredients in a bowl, toss and taste for sweetness.

2. Place a sheet of parchment paper, size of pie crust, on work surface.

3. Lightly dust parchment paper with flour and place premade pie dough on parchment paper.

4. Evenly spread pear filling out evenly in the middle of the pie dough leaving about a 3 – 4 inches border.

5. Fold outer edges of the dough up and over fruit, pleating as needed until all the dough is gathered.

6. Gently brush the pie crust with egg wash and lightly sprinkle with sugar.

7. Bake for 40 – 50 minutes or until the crust is golden brown.

8. When Pear Crostata comes out of the oven, if there are juices running out of the crostata, use a pastry brush to gather juices and brush juice over pears. This will give a nice finishing look to the pie and the pears won’t look dry. If there is so excess juice, you can also choose any type of jam, add a few drops of water, and brush onto fruit.

9. Cool before serving.

How to Make Fresh Figs and Ricotta Cake | Easy Recipe for Beginner

Fresh Figs and Ricotta Cake have an amazing flavor blend. The ricotta has a light, moist, buttery rich flavor and the fresh figs add the perfect amount of sweetness. This is an easy recipe for beginner bakers. With the abundance of fresh figs season, this is an easy recipe and makes for a great quick, and easy dessert. The combination of Fresh Figs and Ricotta makes for a delicate cake perfectly paired with a latte. Guaranteed, Fresh Figs and Ricotta Cake will be your new favorite!

½ cup Ricotta, whole

½ cup Yogurt

1 egg

4 Tablespoons Butter Pinch of salt

½ cup Sugar

½ cup flour

2 teaspoons Baking Powder

Vanilla Extract

Fresh Figs, sliced

Preheat oven 350 degrees

1. In a large bowl, add ricotta, yogurt, egg, butter, and vanilla extract and mix until well incorporated.

2. Slowly add sugar while continuing to whisk all ingredients together.

3. Add all the dry ingredients until batter is well combined.

4. In a parchment-lined 8 x 8 pan, add the cake batter and evenly spread.

5. Add sliced figs on top of cake batter.

6. Bake in the oven for 30 – 40 minutes or until golden brown.

7. When the cake is cooled, garnish with powdered sugar, additional fresh figs, and mint.

EASIEST Ham and Cheese in Puff Pastry

Learn how to make the EASIEST Ham and Cheese in Puff Pastry. These Ham and Cheese Puff Pastry Croissants are fast and easy to make. Great for a grab and go snack, light lunch or dinner that pairs perfectly with a salad. These Ham and Cheese in Puff Pastry can be made ahead or frozen for a quick bake whenever the craving strikes. You can customize these with whatever meat and cheese you have on hand and fill them with whatever the desired amount of ingredients you would like.

EASIEST Ham and Cheese in Puff Pastry

Makes 4 pieces

1 Package of Puff Pastry, thawed

1 Egg Yolk

Ham Slices, quality as desired

Mozzarella Slices, quality as desired

Fresh Thyme, quality as desired

Black Pepper, quality as desired

Preheat oven 400 degrees

1. In a small bowl, add an egg yolk with 1 teaspoon of water and mix until well incorporated. Set aside.

2. Roll out each sheet of pastry sheets to about 1/8” and cut in half vertically and horizontally to make 4 square pieces out of each sheet of puff pastry.

3. Brush the edge of each piece with egg wash.

4. On each square, stack Ham, Mozzarella, Thyme leaves, and Black Pepper.

5. Place a sheet of puff pastry that does not have egg wash on top of the stacked Ham and Cheese.

6. Seal along the edge of the pastry using a fork to crimp the edges.

7. Place on a parchment-lined cookie sheet. Repeat until all four puff pastries are complete.

8. Brush egg wash all over the sealed puff pastries and sprinkle black pepper on top of each.

9. Place in oven and cook for 20 – 25 minutes or until puff pastry is golden brown.

Zabaglione with Fresh Strawberries | Easy Recipe

Zabaglione with berries is a traditional Italian dessert. Zabaglione, zabaione, sabayon and sambayon, whatever way you spell it, for the most part, is a traditional light sauce that consists of liquor, egg yolks, and sugar. To add extra creaminess to my Italian traditional Zabaglione with Marsala wine recipe, I like to add mascarpone cheese. This dessert is perfect to make ahead and keep in the refrigerator chilled until ready to serve. You will love my Italian Zabaglione with Fresh Berries dessert as Zabaglione tastes like a fluffy cloud of goodness!

Zabaglione with Summer Fruit

4 to 6 servings

8 egg yolks

1/3 cup sugar

2/3 cup sweet Marsala wine

1 pint heavy cream, whipped (preferably organic)

1 lb mascarpone cheese, softened

1/4 cup sugar

1. Heat about 1 inch of water to a slow boil in a double boiler. In the top half of the double boiler, place egg yolks and sugar while the water is heating. Beat until the eggs are a pale-yellow color, about 2 minutes.

2. Add the Marsala wine and continue to beat until the mixture is hot to the touch, doubled in size, and thickened. You should be able to form soft peaks. This should take about 5-8 minutes.

3. Set aside to cool.

4. In a separate bowl, add mascarpone and begin to whip in order to soften. Once the mascarpone is soft, begin to fold in whipped cream.

5. Once the egg mixture is cooled, fold in the cream. It is important that the mixture is cool, or it will liquefy. Continue to fold or use a whisk to combine the mixture until it is creamy in texture and has no lumps.

Serve

1. In a dessert dish, add a generous amount of zabaglione.

2. Top with desired fruit of your choice.

Optional:

• Prepare fruit – In a bowl, add cut-up fruit, sprinkle sugar, lemon juice or orange juice and mix.

• Garnish with mint and lemon zest.

Fennel and Orange Salad | Simple Recipe | Summer Dish

Fennel Orange Salad will become your new summer salad. The juicy oranges pair well with the hint of licorice flavor from the fennel. The vibrant colors of the Fennel and Orange Salad that pair with the citrus flavor from the juices make for a refreshing salad. The Fennel and Orange Salad adds a unique flavor to both sweet and savory dishes that can be served alone or as a side dish.

Orange and Fennel Salad

Serves: 4 – 6

4 Oranges, medium sized

½ Fennel

Olive Oil

Salt and Pepper, to taste

Fronds, garnish

Mint, garnish

Balsamic vinegar, optional

1. Peel 4 oranges and cut into bite-size cubes.

2. Salt the oranges and drizzle generously with olive oil. This will allow the salt to bring out the juices in the oranges.

3. Thinly slice the fennel. Use a mandolin if you have.

4. Add fennel with the oranges, toss, and season with more salt, if needed.

5. Plate Orange and Fennel salad.

Garnish:

Drizzle good quality “syrup-like” balsamic vinegar

Fennel fronds

Mint

Italian Peach Tiramisu Dessert | Easy | Delicious

Sweet Peach Tiramisu

Makes 4 Individual Dessert Martini Glasses

½ Cup Mascarpone Cheese

½ Cup Homemade Ricotta Cheese

1 Teaspoon Vanilla

4 Tablespoons Sugar, divided 3 and 1 Tablespoons

½ Cup Whipping Cream

2 Cups Peach Nectar or ½ Cup Peach Liqueur with 1 ½ cup peach nectar or juice

1 Package of Ladyfinger Biscuits

2 Large Peaches, Pits Removed and Cut into Thin Slices Mint Leaves, For Garnish

4 Martini Glasses or other glass dishes suitable for serving the individual desserts

Making the Mascarpone Cream:

1. In a large mixing bowl, combine mascarpone and ricotta cheese, 3 Tablespoon sugar and vanilla. Stir until well combined and smooth. Set aside.

2. In another large mixing bowl, add whipping cream and 1 Tablespoon sugar until it forms stiff peaks.

3. Add whipped cream to mascarpone/ricotta cheese and gently fold in until combined – do not over mix.

Assembling Peach Tiramisu:

1. In a shallow bowl, add peach liqueur and dip ladyfingers in just enough to moisten them. Ladyfingers can be broken as necessary to fit martini glasses as you build peach tiramisu.

2. Spoon a small amount of mascarpone cream into the bottom of each Martini glass.

3. Add a layer of ladyfingers

4. Add a layer of peach slices.

5. Repeat this process with another layer of each, ending with sliced peaches on top. Reserve a little bit of ricotta/mascarpone filling and 4 peach slices.

6. Refrigerate and let rest for at least 2 to 3 hours. This will give biscuits time to soften and absorb peach flavors.

7. Garnish with a dollop of cream, peach slices and mint leaves (optional).

Breakfast Smoothies with Oats

Start your day with one of these deliciously thick and creamy Oat milk Breakfast Smoothie. It is healthy, delicious, and super quick to make! It will leave you feeling full. The best part is there is no sugar, lots of fiber, and will give you energy throughout the morning.

Calming Blueberry Smoothie

1 Cups Blueberries, Fresh or Frozen

1/2 Ripe Banana

1/2 Cup Liquid, Dairy, Non-Dairy or Coconut Water

1/4 Cup Walnuts

1/4 Cup Oats

3 Medjool Dates, Pitted

1. Put all ingredients in a blender and blend until smooth. If a thinner consistency is desired, add more milk.

2. Pour into a cold glass and enjoy!

—-

Apple Goodness Breakfast Protein Shake

8 Ounces Milk, Dairy or Non-Dairy

1/2 Apple, Chopped

1/2 Cup Ice

3 Medjool Dates, seedless

1 Tablespoon Ground Flax Seed

1 Tablespoon Almond Butter

1 Teaspoon Ground Cinnamon

1 Teaspoon Vanilla Extract

1. In a blender, add all ingredients and blend until smooth. If a thinner consistency is desired, add more milk.

2. Pour into a cold glass and enjoy!

Spring Time Lemon Cake

Spring Time Lemon Cake is delicious, moist and has a refreshing Lemon flavor that is a perfect recipe to celebrate the arrival of springtime. This homemade citrus lemon cake recipe is easy to decorate with the addition of springtime fruit, lemon frosting, a drizzle of icing or a simple dusting of powdered sugar. A perfect dessert for celebrating Easter, Mother’s Day, picnics or any Spring Time gathering with family and friends.

Spring Time Lemon Cake Recipe

(Alternative Ingredients for Dairy, Gluten and Sugar-free are noted)

1 ¾ cup Flour (Alternative Ingredient: King Arthur Gluten-Free Flour)

1 cup Whole Milk (Alternative Ingredient: 1 cup Safflower Oil)

4 Eggs, room temperature

2/3 cup sugar (Alternative Ingredient: Monk Powdered Sugar)

1 ½ Tablespoons Baking Powder

1 Tablespoon Vanilla Extract

1 Lemon, Zest and Juice

Pinch of Salt

Preheat Oven 350 Degrees

1. In a mixer, add eggs and sugar. Whip on high for 4 minutes to allow air to create high volume – double in volume size.

2. Add lemon zest, lemon juice, vanilla extract, baking powder, and salt. Mix to fully incorporate.

3. Add the flour and milk alternating 1/3 of each, one at a time until fully incorporated.

4. Grease a baking vessel of choice with butter or oil if using the alternative method.

5. Place batter in baking dish and place in oven.

6. Bake for 40 – 45 minutes. Use a toothpick for doneness, when the toothpick comes out dry, remove the cake from the oven and place it on a cooling rack.

7. Once the cake has cooled, garnish with fresh fruit, icing, or a dusting of powdered sugar.

Cozy Holiday Hot Drinks

No other hot beverage reminds us of the warm, cozy feeling of the holidays as hot chocolate does. A good decadent hot chocolate drink is always welcomed on a chilly day, giving us comfort and bringing back happy childhood memories. Keep cozy and warm this holiday season with these ultra-delicious hot chocolate drinks.

Hazelnut Hot Chocolate
Yields: 2

½ cup Hazelnuts, skins removed and chopped
2 cups Whole Milk
2 Tablespoons Cocoa Powder
2 Tablespoons Brown Sugar
Toppings
Semi-Sweet Chocolate, grated
Whipped Cream
Marshmallows

1. In a saucepan, add chopped hazelnuts and milk over medium low heat. Heat for about 5 minute so that the flavoring of the hazelnuts infuses the milk.
2. Add sugar and cocoa powder and mix to evenly incorporate. Reduce heat to low and allow continuing infusion for about 10 more minutes.
3. Strain the milk from the hazelnuts in a large measuring cup. This will make it easy to pour.
4. Add Hazelnut Hot Chocolate to a mug and garnish with whip cream and shaved chocolate.
——
Deluxe Hot Chocolate
Yields: 2

1 1/2 cups Whole Milk
2 ounces Semisweet or Bittersweet Chocolate, Chopped
4 teaspoons Light-Brown Sugar
2 teaspoons Dutch-Process Cocoa Powder
1/8 teaspoon Salt

1. In a saucepan, combine milk, chocolate, sugar, cocoa powder, and salt.
2. Heat over medium, whisking frequently, until chocolate melts and mixture is smooth.
3. Add Deluxe Hot Chocolate to a mug and garnish with whip cream and cocoa powder.
——
Cappuccino Cream Coffee
Yields: 2

1 quarts Whole Milk
1/4 cup Sugar
1/4 cup Espresso
1-2 scoops Vanilla Ice Cream, Softened
Grated Chocolate, optional

1. In a saucepan over medium heat, combine sugar and milk and stir until sugar is dissolved and milk is heated.
2. While milk is heating up, prepare your cup with a scoop or two of ice cream and hot espresso coffee.
3. Once milk is hot, add to cup with espresso and ice cream.

Simple and Delicious Peach Galette

Whether it is a Galette in French or Crostata in Italian, this free form pie is my go to dessert. It starts with a very simple pie crust recipe that comes together in just a few minutes. For the filling, it is a wonderful way of using up bits and pieces of any fruit that no one wants to eat anymore because of a few spots or bruising. I just cut those out and use the good part of the fruit. No one in my family has ever turned down a fresh piece of pie, fresh out of the oven, especially with a scoop of vanilla ice cream on top! In this video, I share with you how to make a simple galette dessert using fresh peaches that I picked from my tree. This is a great make-ahead dessert to complete any meal.

Serves 6 – 8

Perfect Flaky Pie Crust Recipe

4 cups Peaches, diced or sliced
2 – 4 Tablespoons Sugar, depending how sweet peaches are
1 teaspoon – 1 Tablespoons flour, depending how juicy peaches are
1 Lemon, Juice
1 Teaspoon Vanilla Extract
Pinch of Salt

Egg wash
Sugar to garnish

Preheat oven 350 degrees
1. Place all ingredients in a bowl, toss and taste for sweetness.
2. Lay a large sheet of parchment paper on work surface. Lightly dust parchment paper with flour and place pie dough on the floured parchment.
3. Roll out pie dough into about a 12” circle.
4. Evenly spread peach filling in the middle of the pie circle leaving about a 3 – 4 inches border. spread out evenly, leaving a 3″ border.
5. Fold edges of dough up and over fruit, pleating as needed until all the dough is gathered.
6. Gently brush the pie crust with beaten egg and lightly sprinkle with sugar.
7. Bake for 40 – 50 minutes or until the crust is golden brown.
8. When galette comes out of the oven, if there are juices running out of the pie, use a pastry brush to gather juices and brush juice over peaches. This will give a nice finishing look to the pie and the peaches won’t look dry from the oven. If there is so excess juice, you can also choose any type of jam, add a few drops of water, and brush on fruit.
9. Cool before serving. Mangia (eat) and Enjoy!

2 ingredient Ricotta Cheese | GreenOlive Cooking

I think that ricotta cheese is one of my favorite cheeses because of its versatility in meals whether savory or sweet. As a child, I would love to spread it on toasted bread and sprinkle with cinnamon sugar. It didn’t matter if it was breakfast, lunch or dinner; it was my go to food. I also love having a dollop of ricotta on my red sauce spaghetti, so creamy – Yum! In this video, I share with you how easy it is to make homemade ricotta cheese with only 2 ingredients. Once you start making your own and see how simple it is, you will never want to buy store bought again. This ricotta is so creamy and delicious!

HOMEMADE RICOTTA CHEESE
Yields about 7 oz

1 Quart Whole Milk
1 Lemon, Juiced

1. Place milk in a pot. Heat the milk until it is almost too hot to touch – just before simmer stage. Do not have milk boil.
2. Add the juice of 1 lemon and quick stir the milk. The lemon juice will begin to curdling process. This process should take about 2 – 3 minutes.
3. Once the milk starts to curdle, place a lid on the pot, turn off the flame and let rest for 30 minutes.
4. While waiting for the milk to curdle, prepare a strainer to place the ricotta cheese in. It can either be a fine net strainer or a colander lined with cheesecloth.
5. At the end of the 30 minutes, the whey and curds should be separated. With a slotted spoon or a strainer begin to scoop out the cheese and place in in the strainer previously prepared.
6. Let the ricotta drain for about ½ hour then place into a container and refrigerate.
Mangia (eat) and Enjoy!

How to Make Biscotti

Yields: Approx. varies on personal cut size

Ingredients:

3 cups All Purpose Flour, might need more if too sticky
3 Eggs
6 tablespoons Milk
6 tablespoons Vegetable Oil
6 tablespoons Sugar
3 tablespoons Baking Powder
1 Lemon, zest (you can also add the juice for more flavor or if dough is too dry)

Preheat oven 350 degrees.

1. In a bowl, blend together flour, sugar and baking powder. Set aside.

2. In a mixing bowl, add eggs, milk, oil, and zest. Beat until combined.

3. Once liquids are combined, add dry ingredients.

4. Add flour to a flat surface and roll dough out to knead.

5. Dough may be a little sticky and that is okay. Don’t add too much flour at this point or the cookies will be tough, not light and fluffy.

6. Roll dough out into a rectangle about ¼” thick. (use a ¼ in rolling pin spacer) Cut dough into rectangles about 3” x ¾”. Place on a lined cookie sheet.

7. Sprinkle sugar on each cookie.

8. Bake for 20 minutes or until golden brown.

How to Make Easter Bread

How to Make Hazelnut Hot Chocolate

How to Make Espresso

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