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Healthy Desserts

Easy Classic Italian Torta Caprese | 5 Ingredients | Authentic Italian Dessert

EASY Classic Italian Torta Caprese | 5 Ingredients | Authentic Italian Dessert

Torta Caprese is a traditional Italian cake made with chocolate and almonds The easiest dessert with only a few ingredients. A very chocolatey almond flourless cake. So good and simple that this will become your new go-to dessert.

8 oz semisweet chocolate

1 ½ cups butter, room temperature

7 oz almond flour

2/3 cup sugar

4 eggs, separated at room temperature

1/2 tsp salt

Preheat oven 350 degrees

1. In a bowl add chocolate chips and butter. Place in the microwave for 2 minutes. Once melted, stir to combine the butter and chocolate until well incorporated. This can also be done in a double boiler.

2. Whip egg whites to a stiff peak and set them aside

3. In another bowl add egg yolks, sugar and salt. Blend until well incorporated and the egg mixture is fluffy and doubled in size.

4. Add the egg yolk mixture and almond flour to the chocolate and stir to combine.

5. Fold in the egg whites 1/3 at a time until everything is well incorporated.

6. Place batter in a well-buttered dish and bake for 20 – 25 minutes.

7. Allow to cool before serving or adding powdered sugar or ice cream.

Best Butter Pecan Cookies | Quick And Easy | Only 4 Main Ingredients

Super and quick and easy cookies to make. Very tender and crispy. Perfect for satisfying your sweet tooth. These will become one of your favorite go-to cookies!

Best Butter Pecan Cookies | Quick And Easy | Only 4 Main Ingredients

2 cups pecans, toasted and chopped

1 cup butter, two sticks, softened to room temperature

1/3 cup granulated sugar

1/3 cup brown sugar

2 teaspoons pure vanilla extract

1 teaspoon salt

1 ¾ cups flour Additional whole pecans for topping

________________________________________ Preheat oven to 350°F

1. In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter and sugar for 1 minute until completely smooth and creamy.

2. Add the vanilla extract and salt and mix long enough to incorporate.

3. On low speed add in the flour until well combined.

4. Add the cooled chopped pecans to the bowl and mix well.

5. Using a scoop, about 1 ½ – 2 tablespoon size, begin to scoop dough onto a lined cookie sheet.

6. Once all the dough is scooped onto the cookie sheet, begin to roll each ball until round and smooth. Place the round cookie ball back on the cookie sheet and place a whole pecan on top of the cookie ball and lightly press the pecan into the dough. This will flatten the ball into a cookie shape. Continue doing this until all the cookies are shaped.

7. Place cookie sheet in the oven for about 15 minutes or until the cookies are golden brown.

8. Transfer to a cooling rack to completely cool and Enjoy!

EASY Sheet Pan COOKIES | 4 Ways

With this Super EASY recipe, the dough is made in ONE BOWL, baked in ONE SHEET PAN and it makes a VARIETY OF COOKIES at ONE time!. This one-bowl dough is pressed into a sheet pan and then topped with toppings of your choice.

EASY Sheet Pan COOKIES

2 sticks Butter, at room temperature

1 cup Sugar

1 Tablespoon Vanilla Extract

½ teaspoon Salt

2 ¼ cups Four, plus more as needed to flatten the dough

1 teaspoon Baking Soda

½ teaspoon Baking Powder

Toppers (Use your Imagination)

Chips (Milk Chocolate, White Chocolate, Butterscotch Chips, Mint Chips, etc.)

Nuts (Sliced Almonds Toasted Pecans, Chopped Walnuts, etc.)

Holiday Pieces (Crushed Candy Canes, Candied Fruit, Holiday Sprinkles, Colored Sugars, etc.)

Marshmallows, Pretzel Pieces, M & M’s,

Butters (Almond, Peanut, Cashew, etc.)

Preheat oven to 350 degrees.

1. Lightly grease a parchment-lined 9” x 13” rimmed baking sheet.

2. In a mixing bowl, add the butter, sugar, vanilla extract, and salt. Beat ingredients until fluffy and pale, about 3 minutes.

3. Carefully add the Flour, Baking Soda, and Baking Powder, and mix until the butter mixture is combined with the flour mixture. Scrape down the sides of the bowl if necessary.

4. Place the dough on the baking sheet and using your lightly floured hands, press the dough until it is an even layer.

5. At this point you can divide the pan into sections and add whatever toppings you would prefer to each section.

Note: When adding the toppings, make sure to press the toppings into the dough. Be generous when adding toppings. You can add a layer of toppings, press the toppings into the dough, then add another layer of toppings and press the toppings in the dough again. This will ensure there are toppings throughout the cookies.

6. Bake for 20 – 25 minutes, or until the edge of the dough is golden brown. If you under bake, the cookies will be softer; over bake and the cookies will be crispier.

7. Place the baking sheet on a cooling rack and let it cool for about 5 – 10 minutes.

8. Lift the dough out of the baking sheet using the edge of the parchment paper to remove the dough from the baking sheet. Let the cookies cool completely before cutting them.

9. Using a serrated knife, cut cookies into desired sizes.

The BEST Gooey Butter Cookies | No Cake Mix

GOOEY BUTTER COOKIES are my NEW FAVORITE! I love them with coffee or just by themselves. Gooey Butter Cookies are thick and light and satisfy any sweet tooth. The centers are gooey that it is like eating cookie dough. Traditionally these are made with a cake mix but I will teach you how EASY and better they are when made from scratch!

Gooey Butter Cookies

1 stick of Butter, softened

8 oz Cream Cheese, softened

1 1/2 cups Sugar

2 large Eggs

1 teaspoon Vanilla Extract

2 1/2 cups Flour

1/2 tsp Salt

1 Tablespoon Baking Powder Powdered Sugar

1. In a large mixing bowl, beat Butter, Cream Cheese, and Sugar until creamy.

2. Add in Eggs and Vanilla Extract beat until fluffy.

3. Mix in Flour, Salt, and Baking Powder until well combined.

4. Cover the bowl with plastic wrap and refrigerate for 30 minutes. Preheat oven to 350 degrees F.

5. Once chilled, line a baking sheet with parchment paper.

6. Scoop out cookie dough with a 2 tablespoon scoop. If your hands are sticky, dip them in the powdered sugar first. Drop the cookie dough into powdered sugar and roll in sugar until generously coated.

7. Place on a baking sheet and bake for 12-15 minutes.

8. Remove and cool completely on the wire rack.

EASY Classic RICE PUDDING Old Fashion CREAMY Rice Pudding

Classic Rice Pudding is perfect for any season. Rice Pudding is a Classic Old Fashioned dessert that never goes out of style. It is a Creamy and Delicious recipe that is EASY to make. You will really enjoy this EASY Old Fashion Classic Rice Pudding dessert.

Classic Rice Pudding

Serves 4-6

½ cup Rice, long grain preferred

2 Tablespoons Butter

3 cups Milk, whole preferred

¼ cup Sugar

1 teaspoon Vanilla Extract

¼ teaspoon Cinnamon Pinch of Salt

1. In a medium pot over medium heat, add Butter and Rice. Sauté for a minute.

2. Add Milk and Sugar and stir occasionally for 15 minutes.

3. Add Vanilla Extract, Cinnamon, and Salt. Mix to thoroughly combine.

4. Place a lid on the pot and remove from heat. Let sit for 20 minutes.

5. When ready to serve, additional milk or cream can be added along with additional cinnamon.

EASY Simple Gluten-Free Cookies | Amaretti Cookies Recipe

EASY simple gluten-free Amaretti Cookies are amazingly EASY to make, few ingredients, and a great way to use up egg whites. These use pantry items and can all be made in one bowl or a food processor. Crunchy on the outside and chewy inside. These are one of my favorite cookies, I hope they will be yours as well.

Amaretti Cookies (Almond Cookies) Serves 25-30 cookies

2 cups Whole Almonds, ground or Almond Flour

1 ¼ cup Sugar

3 tbsp Cornstarch (Gluten-Free) or Flour

2 Egg Whites

2 ½ teaspoons Vanilla Extract

½ teaspoon Almond Extract

25 – 30 Whole Almonds

Preheat oven to 350 degrees

1. Place all dry ingredients in a bowl.

2. Add egg whites and extracts to the bowl and stir until dough comes together as one.

3. Scoop the dough and roll into a ball, about 1 inch in diameter, and place on a parchment-lined baking sheet.

4. Push a whole almond in the middle of each cookie.

5. Bake until golden brown, about 20 – 30 minutes.

Easy 10 Minute Chocolate Lava Cake

Easy 10 Minute Chocolate Lava Cake EASY 10 MINUTE Lava Cakes are super EASY to make with just 5 ingredients and only 10 MINUTES to bake. Chocolate Lava Cakes are cakey on the outside and inside a warm rich, silky, fudgy flowing center of goodness. This decadent AMAZING Lava Cake dessert is easy to make and it will always impress your guests. You can prep the batter ahead of time and refrigerate until ready to bake. Chocolate Lava Cake always makes for a perfect last-minute dessert as well!

Easy 10 Minute Chocolate Lava Cake

Serves 6 (4oz ramekins)

8 oz. Dark Chocolate Chips

6 Tablespoons Unsalted Butter

1 Teaspoon Vanilla Extract

3 Eggs

¼ Cup Flour

¼ Tablespoon Salt For The Ramekins

2 Tablespoons Sugar

2 Tablespoons Softened

Preheat oven to 450°

1. In a large bowl, add chocolate chips and butter. Place in the microwave for 2 minutes. Once melted, stir with a whisk to fully incorporate butter and chocolate.

2. Let the chocolate cool slightly, then add vanilla extract, salt and whisked eggs quickly until smooth.

3. Add flour and continue to stir until all the flour is incorporated.

4. Prepare six oven-safe ramekins, brush with butter and sprinkle with sugar to fully coat the inside of each ramekin. Shake any additional sugar out of the ramekin.

5. Using a spring-loaded scoop, divide the chocolate mixture among each ramekin.

6. Place ramekins on a cookie sheet and bake for 10-12 minutes.

Note: An indicator that the Lava Cakes are ready is when the outside side edge of the cake is firm and the center is soft. Let rest for 1 minute or until cool enough to handle.

7. To serve cakes, invert each ramekin on an individual plate while the cake is warm. Dust with powdered sugar or whip cream or ice cream and serve immediately.

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.

Almond Cake – Torta di Mandorle

A classic Almond Cake with a crumbly shortcrust pastry that is tender and flaky covered with sliced almonds and almond flavored sugar. This simple one bowl almond cake is easy to prepare and perfect end to any meal or cup of coffee!

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Almond Cake – Torta di Mandorle

8 tbsp butter (1 stick)

½ cups plus 2 tbsp. of sugar

1 tsp baking powder

1 tsp Almond extract

¼ cup Almond butter

1/3 cup of water

2/3-cup cake flour Substitute Flour and cornstarch – see video

1. Preheat oven to 350 degrees.

2. Cream the butter and sugar in an electric mixer.

3. Add the baking powder, almond extract, water, and almond butter to the creamed butter.

4. Gradually add the cake flour to the almond mixture.

5. Place cake mixture in a parchment-lined springform pan and bake for 30 minutes.

Topping:

1 cup powdered sugar

5 tsp almond liqueur

¼ cup almonds, toasted and chopped

1. In a bowl whisk the powdered sugar and liqueur until the sugar is dissolved.

2. Once the cake has cooled, drizzle the icing over the cake and sprinkle the almonds on top of the icing.

Notes:

•If you don’t want to use an almond liqueur, you can use a little water and almond extract.

•You can also use lemon or orange juice.

BEST Italian Apple Cake

Best Apple Cake served with a sweet lemon sauce. Italian Apple Cake is a staple in Italian kitchens. It is amazingly easy and quick to make. Italian Apple Cake is a great way to use up apples, makes for a quick and easy dessert, and is perfect for a Fall treat served with a cup of coffee. The drizzle of Lemon Sauce will make this the Best Apple Cake you have ever had!

BEST Italian Apple Cake

2 medium Apples, peeled and cubed

6 Tablespoons Butter, room temperature

1/3 cup Sugar

1 egg + 2 Egg Whites

½ cup Flour

¼ teaspoon Baking Soda

¼ teaspoon Cinnamon

Juice of 1 Lemon

Lemon Sauce

1/3 cup Sugar

1/4 cup of Water

2 Tablespoons Flour

2 Egg Yolks

2 Tablespoons Butter

Lemon Juice and Zest

Preheat oven 350 degrees

1. In a bowl, place cubed Apples with Sugar, Lemon Juice and mix until combined. Set aside.

2. In a large bowl, add Butter and Eggs. Using a hand mixer, blend until well blended.

3. Add dry ingredients which consist of Flour, Baking Soda, and Cinnamon and continue to blend.

4. Fold Apples into the batter.

5. Pour mixture into a greased baking mold. Bake until golden brown about 40 minutes.

Prepare Lemon Sauce

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 cake.

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.

The EASIEST Raspberry TIRAMISU

Inspired by the most popular Italian dessert, This is the easiest Raspberry Tiramisu without eggs, caffeine or alcohol is a fresh and light dessert perfect for a summertime sweet. The mascarpone cream is velvety and smooth with a hint of sweetness. The fresh fruit puree soaked in the ladyfingers gives a fresh summer flavor to this elegant and delicious dessert. It is such an easy dessert to put together plus is perfect to make ahead.

Raspberry Tiramisu | No Eggs No Coffee No Alcohol

Serves 6 – 8

8 X 8 Baking Dish

1 Package Lady Fingers

6 oz Container Raspberries

½ Cup Peach Nectar or any juice of choice

4 oz Mascarpone

1 Cup Heaving Whip Cream

¼ Cup Powdered Sugar

1 Teaspoon Vanilla Extract

Making the Mascarpone Cream:

1. In another large mixing bowl, add whipping cream, powdered sugar, and vanilla extract. Whip until the cream forms soft peaks.

2. Add mascarpone to the whipped cream and gently mix in until combined – do not over mix. Set aside.

Raspberry Juice:

1. In a shallow bowl, to catch the raspberry juice, place raspberries in a fine sieve, and using the back of a spoon, push the raspberry juice through the sieve removing all the seeds. Discard the seeds.

2. Add Peach Nectar to strained raspberry juice. Set aside.

Assembling Raspberry Tiramisu:

1. Place the ladyfingers in raspberry juice and let soak for 5 seconds. Begin to place the first layer of the soaked ladyfingers in a baking dish. Ladyfingers can be broken as necessary to fit and fill the layer.

2. Spoon 2 to 4 tablespoons of additional raspberry juice over the lady soaked

3. Add half of the mascarpone cream evenly on the first layer of soaked Ladyfingers.

4. Repeat on the second layer remembering to alter the direction of the ladyfingers.

5. Smooth the top layer of the mascarpone cream, cover, and refrigerate for at least 2 to 3 hours, overnight being best.

6. When ready to serve, garnish with mint and fresh raspberries.

Heart Stuffed Cookies with Cherries

Heart Stuffed Cookies with Cherries Heart Stuffed Cookies with Cherries are tasty and are a super delicious flaky homemade Cookie dough. The homemade Cherry jam is amazingly easy to make and a couple ingredients. Making Heart Stuffed Cookies with Cherries is a fun activity to involve the kids. The Heart Stuffed Cherries can be as big of a cookie your “Heart” desires. This cookie is perfect for sharing.

Heart Stuffed Cookies with Cherries

Yield: 1 -2 Dozen, depending on the size of cookie cutter

Dough:

3-3/4 Cups All-Purpose Flour

3/4 Teaspoon Salt

1 Cup Cold Butter, Cubed

3/4 Cup Shortening

9 To 10 Tablespoons Cold Water

Cherry Filling:

1/3 Cup Sugar

1/4 Cup Water

2 Tablespoons Cornstarch

1 Tablespoon Lemon Juice

3 Cups Fresh or Frozen Pitted Dark Sweet Cherries, Thawed, Halved

1/8 Teaspoon Almond Extract

Egg Wash (1 Egg Yolk and 1 Teaspoon Water) +

Coarse Sugar

Preheat oven to 400 F

1. In a food processor, combine flour, salt, butter, and shortening. Blend until crumbly.

2. Gradually add water and blend until dough comes together in a ball.

3. Remove dough from processor, divide in half and cover each half in plastic. Refrigerate for 1 hour.

4. In a large saucepan, combine sugar, water, cornstarch, and lemon juice and whisk until smooth.

5. Add cherries and bring to a boil. Cook and stir 1 minute or until liquid thickens.

6. Remove from heat and add almond extract. Set aside to cool.

7. On a lightly floured surface, roll out one half of the dough to 1/8-in thickness.

8. Using approximately a 4-inch heart-shaped cookie cutter, cut out 12 hearts

9. Place 6 of the hearts to a parchment-lined baking sheet.

10. Using approximately a 3/4-inch heart-shaped cookie cutter, cut out small hearts in the center of the large heart from the remaining 6 hearts.

11. Spoon about 2 tablespoons of cherry mixture onto the center of each solid heart.

12. Brush edges of the heart pastry with egg wash.

13. Place on top with a cutout heart and press edges with a fork to seal.

14. Brush tops with egg wash and sprinkle with sugar.

15. Bake 15-20 minutes or until crust is golden brown and filling is bubbly.

16. While Cherry Hearts are baking, repeat with remaining dough and filling.

17. Let pies stand 5 minutes before removing to wire racks.

18. Serve warm.

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.

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.

Strawberry Crumble Bar | Easy Delicious Recipe

Strawberry Crumble Bar is an easy delicious healthy treat for any sweet tooth. Strawberry Oatmeal Crumble bar is an easy dessert to make since it only uses one bowl. The Strawberry is a natural sweetener and the Oatmeal Crumble topping is buttery and tender. Strawberry Oatmeal Crumble Bars are a great healthy grab and go snack.

Healthy Strawberry Oatmeal Squares

Yield: 12 – 16 bars

1 Cup Old-Fashioned Rolled Oats

1 Cup All-Purpose Flour

1/3 Cup Light Brown Sugar

1/4 Teaspoon Kosher Salt

10 Tablespoons Butter, Melted

2 Cups Small-Diced Strawberries, 10 Ounces

1 Teaspoon Cornstarch

1 Tablespoon Freshly Squeezed Lemon Juice

2 Tablespoon Sugar Vanilla Glaze, optional

1/2 Cup Powdered Sugar

1 Teaspoon Vanilla Extract

1 Tablespoon Milk or Any Liquid of Choice

Preheat oven to 375 degrees

1. Line an 8×8-inch baking pan with parchment paper so that parchment paper overhangs two sides like handles.

2. In a medium bowl, add oats, flour, brown sugar, and salt. Mix until evenly distributed.

3. Pour in the melted butter into dry ingredients and stir until mixture forms clumps and all ingredients are evenly moistened.

4. Set aside 1/2 cup of the crumble mixture to be used for topping.

5. With remaining moistened ingredients, evenly press in the bottom of the prepared parchment-lined pan.

6. In a bowl, place strawberries, cornstarch, lemon juice and sugar. Mix well to evenly distribute.

7. Place strawberries onto the oatmeal layer and evenly spread out.

8. Sprinkle the ½ cup reserved oatmeal crumble mixture on top of strawberries.

9. Bake the bars for 35 to 40 minutes or until the strawberries are bubbly and the crumb topping is golden brown.

10. Place the pan on a wire rack to cool completely.

11. To prepare the vanilla glaze, in a medium bowl, add powdered sugar, vanilla, and milk and whisk until smooth. Add more or less liquid if you prefer a thinner or thicker glaze.

12. Once bars have completely cooled, evenly drizzle the desired amount vanilla glaze over strawberry oatmeal squares.

13. Lifting the strawberry oatmeal squares out of the pan, using the parchment paper handles, place on a cutting board, cut into squares and serve.

EASY Caramel Apple Upside Down Cake Recipe

If you LOVE Caramel Apples, you will love this EASY Caramel Apple Upside Down Cake. The BEST part of this cake is the ooey-gooey Caramel Sauce. It is the perfect balance between sticky goodness and a tender vanilla flavored cake. Makes for the PERFECT fall baking dessert.

EASY Caramel Apple Upside Down Cake Recipe

3 eggs

½ cup Sugar

6 oz Milk

2 cups Flour

1 Tablespoons Baking Powder

1 Tablespoons Vanilla Extract

1 teaspoon Cinnamon

½ teaspoon Salt

3 Apples, sliced in wedges Caramel Sauce

1 cup Sugar

6 Tablespoons Butter

½ cup Heavy Cream

1 teaspoon Salt

Preheat oven 350 degrees

1. In a saucepan, add sugar, butter and salt.

2. Once the sugar mixtures begins to boil, add heavy cream and whisk vigorously. Careful when adding heavy cream as it will bubble up.

3. Stir until mixture comes together and is smooth.

4. Place caramel sauce in the bottom of a springform pan.

5. Starting in the middle of the springform pan, begin placing wedge sliced apples in a circular form. Continue in a circular motion until the springform bottom of the apple layer is filled.

6. In a large bowl, add eggs and sugar and mix until well incorporated.

7. Add milk and vanilla extract and continue to whisk to incorporate smoothly.

8. Add remaining dry ingredients and continue whisk until a smooth batter is formed.

9. Pour batter on top of the apples. Smooth top of batter.

10. Bake for 30 – 35 minutes or until a toothpick comes out clean.

11. Allow cake to cool for 10 minutes and invert onto a serving dish.

12. Serve with a scoop of ice cream or whipped cream.

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).

ITALIAN APPLE CAKE WITH MASCARPONE

Apples being in abundance right now, an apple mascarpone cake is comforting and welcoming to the season. In this video, I share an easy and simple recipe that makes for the best, moist apple cake that you will be serving to your family and friends throughout this apple season.

ITALIAN APPLE CAKE WITH MASCARPONE

Serves 6 – 8

9 inch round baking pan or springform pan

Cooking: 50 min

For the pan

2 + 1 apples, any variety you like

3 Eggs

2/3 cup Sugar

¼ tsp Salt

7 oz Mascarpone, at room temperature

1 ½ cups Flour

1 Tablespoon + 1 tsp Baking powder

1 Vanilla Bean

For the top

2 tablespoons Butter

¼ cup Sugar

Preheat oven to 350 degrees

1. Remove the core of the apples and cut them into thin pieces.

2. Add lemon juice to keep apples from turning brown until ready to incorporate.

3. In a bowl, add dry ingredients, flour, baking powder, cinnamon, and salt, whisk to blend.

4. In a large mixing bowl, add eggs and sugar. Using a mixer beat on high for 3 – 4 minutes until frothy and until light yellow in color.

5. Incorporate the mascarpone and scraped vanilla bean pod

6. Slowly add dry ingredients until well combined.

7. Using a rubber spatula, add the sliced apple to incorporate. It is fine if the apples break up during this process.

8. To prepare the pan, brush a thin layer of butter to the bottom and sides, then sprinkle sugar inside the pan. Rotate and shake the pan so that all the sugar coasts the bottom and sides of the pan as well.

9. Pour the mixture inside and level with a spatula.

10. Place the cake in the oven and cook for 50 minutes.

11. When cooked, remove the cake from the oven and let cool before serving.

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© Copyright – Greenolivecooking.com

Cooking

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