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Desserts

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!

Peach Cobbler

Fresh peaches make for the best cobbler. This cobbler topping is a dense biscuit dough topping that is perfect for soaking up all the bubbly peach juices. To keep this recipe easy, just leave the peel on the peaches. You are going to be amazed how easy, using only one bowl and no special equipment needed to make this delicious dessert.

Peach Cobbler

Serves 6 – 8

Peach Filling

2 ½ lb Fresh Peaches, about 8-10 medium peaches, diced

1/3 cup Brown Sugar

1 Tablespoon Lemon Juice

1 Tablespoon Vanilla Extract or ½ teaspoon Vanilla Paste

1 teaspoon Cornstarch

¼ teaspoon Salt

Peach Cobbler Topping

1 1/3 cup Flour

2 Tablespoon Sugar

1 teaspoon Baking Powder

½ teaspoon Cinnamon

¼ teaspoon Nutmeg

¼ teaspoon Baking Soda

¼ teaspoon Salt

½ cup Cold Butter, grated

1.4 cup Milk

Preheat the oven to 375 degrees

  1. In a large bowl, place all the Peach Filling ingredients and mix until all ingredients are well incorporated.
  2. Place the peaches in a buttered 8 x 8 baking dish. Set aside.
  3. Using the same bowl that the peach filling was in, add all the dry ingredients for the Peach Cobbler Topping.
  4. Add grated Butter and evenly coat with the flour mixture. Note: if you do not grate the butter, cut it into small pieces and break up the butter pieces in the flour until an oatmeal texture is achieved.
  5. Add Milk into the flour mixture and mix until a shaggy dough forms.
  6. Place the topping mixture on top of the peaches and evenly spread the mixture.
  7. Place in the oven and bake for 45 – 50 minutes or until the topping is golden brown and the peach juices are bubbling.
  8. Let cool before serving for about 20 – 30 minutes.
  9. Top with ice cream or sweetened whipped topping.

EASY Ricotta Cookies | Deliciously Yummy Cookies

EASY Italian Ricotta Christmas cookies are soft cake-like cookies that are light and fluffy. I can’t explain how good they are, but you are going to LOVE them! Ricotta Cookies are perfect for ANY occasion but traditionally you will see them more around Christmas time. Buon Natale!!!

ITALIAN RICOTTA COOKIES
Yields 48 Cookies (1 ½ tablespoons size)

1 stick of Butter, room temperature
¾ cup Sugar
1 Egg
1 Lemon Zest
1 cup Ricotta Cheese, preferably whole milk
1 Tablespoon Vanilla Extract
2 cup Flour
½ teaspoon Baking Powder and Baking Soda
¼ teaspoon Salt

Glaze
Lemon Juice
¾ cup Confectioner Sugar
1 teaspoon Vanilla Extract
Colored sprinkles

Preheat the oven to 350 degrees.
1. In a mixing bowl, add butter, and sugar. Mix until light and fluffy.


2. Combine the egg to butter mixture.


3. Add the zest of a lemon, ricotta cheese, and vanilla extract. Mix to combine.


4. Add the flour, baking powder, baking soda, salt, and mix until well incorporated.


5. On a lined cookie sheet, scoop out cookie dough in even amounts to ensure consistency in cooking time.


6. Then place in the oven and cook for 10-12 minutes or until the bottom of the cookies are golden brown.


7. While cookies are baking, prepare the frosting by adding confectioner sugar, lemon juice, and vanilla extract until well combined.


8. Once cookies have cooled, drizzle desired amount of glaze and add sprinkles.


Note: glaze and sprinkle a few at a time otherwise glaze will begin to harden and the sprinkles will not stick.

EASY Caramel Apple Cake

This EASY Apple Cake topped with Caramel Sauce is the perfect cake for the fall or winter. The cake is tender and moist with a crisp butter topping. Drizzled with a decadently sweet caramel sauce that pairs perfectly with the apples. A NEW favorite fall dessert!!!

Topping

½ cup Flour

½ cup Sugar

½ teaspoon Cinnamon

¼ teaspoon Nutmeg

¼ teaspoon Clove Pinch of Salt

4 Tablespoons Butter, melted

1. Place all dry ingredients in a bowl and whisk to evenly combine.

2. Add butter and mix until all incorporated. Set aside.

Cake

½ cup Butter, room temperature

½ cup Sugar

2 Eggs

1 teaspoon Vanilla Extract

½ cup Milk

½ cup Sour Cream

2 cup Flour

1 Tablespoon baking Powder

½ teaspoon Salt

1 teaspoon Cinnamon

¼ teaspoon Nutmeg

¼ teaspoon Cloves

2 Apples, diced into small pieces

Optional: Caramel Sauce

Preheat oven to 350 degrees

1. In a mixing bowl, add Butter and Sugar and beat until light and fluffy.

2. Add in Eggs and Vanilla Extract and continue to combine.

3. Mix in Milk and Sour Cream until well incorporated.

4. Add all dry ingredients and continue to mix until completely combined.

5. Fold in apples until evenly distributed.

6. Pour the apple cake batter in a greased and lined 8 x 8 pan.

7. Smooth the top of the cake and evenly place the butter topping on top.

8. Cook for 45-50 minutes or until a cake tester comes out clean.

9. Cool the cake completely before drizzling the Caramel Sauce on top.

EASIEST Caramel Pecan Shortbread Squares

Caramel Pecan Bars are ah-mazing! It all starts with a buttery shortbread cookie topped with a rich caramel pecan topping that puts this sweet treat over the edge. These EASY Caramel Pecan Squares make for a perfect potluck, holiday dessert get-together, the perfect hostess gift, or a special treat for a friend. If you love pecan pie, you will LOVE this travel-friendly version.

EASIEST Caramel Pecan Shortbread Squares

Yields: 9 bars

For the Crust:

2 cups Flour

1 cup (2 sticks) of Butter, room temperature

½ cup Sugar

½ tsp Salt

For the topping:

½ cup (1 stick) of Butter

¾ cup Light Brown Sugar

½ cup Honey pinch of Salt

2 Tablespoons Heavy Cream

½ tsp Vanilla Extract

3 cups Pecan, roughly chopped

Preheat Oven to 350 F

To make the crust:

1. Add together the flour, sugar, butter, and salt in a food processor. Pulse until an oatmeal texture appears.

2. Butter and line with parchment paper an 8 x 8 pan*. Try to have the two sheets of parchment paper going in the opposite direction with an overhanging flap for easy removal once the bars are don’t.

3. Bake crust for 25-30 minutes or until golden brown. To make the topping:

4. In a large saucepot over medium heat, add the butter, brown sugar, honey, and salt. Whisk until the mixture is melted and combined.

5. Remove from the heat and whisk in heavy cream and vanilla extract.

6. Add the coarsely chopped pecans and continue to stir the sugar mixture until all the pecans are well coated.

7. Once the crust has baked, add the pecan mixture on top of the cooked crust and ensure to spread pecans in an even layer.

8. Place back in the oven and continue to cook for an additional 20 – 25 minutes until the filling is set.

9. Remove from oven and let Pecan Bars completely cool before cutting the bars.

10. When ready to cut bars, use a serrated knife for easier cutting. Enjoy!

*A larger pan can be used as it will only affect the thickness of the bars and the cooking time may vary.

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 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.

How to Make Best Tuscan Flatbread

Tuscan Grape Focaccia is a rustic snack traditionally made during wine harvest, with grapes that would be discarded. This is what the farmers would feast on to celebrate the end of the season. This traditional dish is called Schiacciata con l’uva which translates to Crushed with Grapes

Serves 8-10

1 Egg White

1/4 Cup Sugar

1/4 Cup Olive Oil

1 1/2 Cups Flour

1 Tablespoon Baking Powder

1/2- 3/4 Cup of White Wine or Water, Enough to Make A Smooth and Workable

1 Pound Grapes*, Halved

1/2 Cup Walnut, Chopped

Zest of 1 Orange

Sugar

Egg Wash (1 Egg Yolk and 1 Teaspoon Water)

Preheat oven to 400 F

1. Mix the egg, sugar, flour, olive oil, baking powder, and enough wine or water to obtain a relatively soft dough. Knead until it is smooth and roll (about ¼ inch thick) out to make a sheet large enough to line a cookie sheet pan.

2. Grease a cookie sheet pan and line the bottom of it with half the dough.

3. Fill the container with about 3/4 of the drained grapes; gently squeeze some between your hands as you add them. Sprinkle sugar, walnuts, and zest over grapes.

4. Roll out the remaining dough to cover the grapes. Try to get the dough to be about the same shape. Place rolled out dough on top of grapes and sealing the edges.

5. Brush egg wash on top of “Schiacciata.”

6. Spread the rest of the grapes on top of the “Schiacciata.” Lightly press them into the dough.

7. Top with a sprinkling of sugar.

8. Bake for about an hour, or until the crust is browned.

9. When it is done, it will be approximately 1 ½” thick; the dough is primarily a container for the grape filling. *You can vary the recipe. Some cooks use considerably more sugar, and others put chopped walnuts within the Schiacciata and sprinkle them over it. Still, others sprinkle anise seeds or rosemary leaves over the Schiacciata. In contrast, walnuts and rosemary are sometimes used together, anise seeds are used alone.

Italian Cookies Recipe and Served With Wine

Italian Cookies Recipe and Served With Wine

Italian Biscotti translates into Cookies. Homemade Italian Biscotti are simple and delicious! Biscotti is often dunked in coffee or milk for the kids. Biscotti can also be served at the end of a meal to be dunked in wine instead of coffee. Typically it is a sweet wine known as Vin Santo, which is Italian for “Sainted Wine”. Vin Santo is commonly served at the end of a meal as a digestive. To add a biscotti to the wine for dipping adds a bit more sweetness and more enjoyment to the meal experience.

Almond Biscotti with Vin Santo Wine for Dipping

Yields 40 – 48 Biscotti

1 2/3 Cup Slivered Almonds – 6 Oz Package

1 Cup Sugar + Extra for Biscotti Loafs

3 Eggs

1 Tablespoon Vanilla Extract

Zest of 1 Lemon

Pinch of Salt

3 Cups Flour+ Extra Flour for Rolling

1 ¼ Teaspoon Baking Powder

1 Egg Yolk + 1 Teaspoon Water

Vin Santo Wine or a Sweet Late Harvest Wine

Preheat oven 350 degrees

1. In a dry saute pan, roast slivered almonds until they become fragrant. Set aside to cool.

2. In a mixing bowl, add eggs, sugar, vanilla extract, lemon zest, and salt. Whip until airy and doubled in size.

3. Incorporate cooled roasted almond slices into the egg mixture and mix until incorporated.

4. Carefully add flour and baking powder to the egg mixture and blend until the dough comes together into a ball.

5. Divide the dough into four equal portions onto a parchment-lined baking sheet.

6. Sprinkle flour onto your hands and roll put each portion of dough into a log. Each log should be the length of the width of the baking sheet. Repeat until all four portions are rolled out and evenly spread apart on the baking sheet.

7. Press each of the logs down to flatten slightly. Brush with egg wash and sprinkle with sugar.

8. Bake for 30 – 35 minutes or until loaves are golden brown.

9. Once loaves have cooled enough to the touch, cut the loaf into ½ inch slices on the diagonal with a sharp serrated knife.

10. Serve after dinner with a glass of Vin Santo wine for dipping Biscotti.

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.

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.

Delicious Apricot Italian Crostata

The best moist, quick and easy apricot Italian crostata dessert that your friends and family will love. With your choice of jam, the vibrant color will complement your table color scheme. It is the perfect way to end a delicious meal by adding just enough sweetness to satisfy your end of dinner sweet tooth.

Serves 8

10 Tablespoons Unsalted Butter, Softened
1/2 Cup Granulated Sugar
2 Eggs
2 Cups All-purpose Flour
2 Teaspoons Baking Powder
1 Teaspoon Cinnamon
1/2 Teaspoon Salt
1 – 1 ½ Cups of Apricot Jam, or any Fruit Jam of your choice

Preheat oven to 350 degrees F.

In a bowl, add the butter and sugar with a hand mixer until well blended.
Add the eggs and continue to mix until smooth.
In a separate bowl, mix the flour, salt, baking powder and cinnamon.
Add the dry ingredients to the butter mixture and mix just until the dough comes together.
Remove about ½ of a cup of the dough mixture and set it aside.
Press the remaining dough into the bottom and up the sides about1″ in a springform pan or any tart pan with a removable bottom.
Spoon the jam in the middle of the pan. Evenly spread the jam outwardly, staying about 1″ away from the border.
With the reserved ½ cup of dough, break up mixture into small pea-sized pieces and drop along the outer edges of the tart, leaving the center section of jam uncovered.
Bake the tart in the preheated oven for about 45 to 50 minutes or until it is lightly browned.
Remove from the oven and allow to come to room temperature before serving.
To store, cover with plastic wrap and refrigerate for 4 to 5 days.

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!

Flakiest Pie Crust Ever!

Never fail flakiest all-butter pie crust that is impossible to mess up and easy to prepare. This crust will have you at first bite.
I have been making pie crust as long as I can remember. My first memory was as a little girl filling the pie shell tartlet with an egg, sugar and raisin mixture. It was around holiday time and many of my family loved them and put in paid orders for their holiday table. I was so honored but that just shows my love of cooking. I probably would have done it for free!
Pies were the only dessert I made for a while as I never felt desserts were my thing until I started mastering them in my 20’s. I use this pie recipe for sweet as well as many savory dishes, especially quiche. Need to find a delicious way to use up the abundance of eggs we have. In this video, I will show you how easy it is to make this pie recipe.

Simple Flaky Pie Crust
Serves 6-8

1 cup Flour
1 Tablespoon Cornstarch
¼ teaspoon Salt
1/8 teaspoon Baking Powder
8 Tablespoons butter, cut in cubes and cold
3 Tablespoons Water, Ice Cold

1. In a food processor, add all the dry ingredients and pulse a couple times to incorporate.
2. Add butter and pulse food processor several times until the butter has an oatmeal like texture.
3. Have food processor on and slowly drizzle in water. Keep the food processor running until dough starts to come together and forms into a ball.
4. Remove dough from food processor. Make into a round disc and wrap in plastic wrap. Place in fridge for about 30 minutes before rolling out.
5. When ready to use pie crust, remove from fridge and let rest for 5 minutes before rolling out. It will be easier to roll if the dough has a chance to sit at room temperature.
6. Roll out dough as desired for either a sweet or savory pie or a simple free form galette or crostada.
7. Mangia (eat) and Enjoy!

How to Make Tiramisu

Yields: 9-12 servings

Ingredients:
Espresso Syrup
1/2 cup sugar
3/4-cup hot espresso coffee
1/8 to 1/4 cup brandy, depending on your preference – this is also optional.

Zabaione Filling
4 egg yolks
1/4 cup sugar
1/3 cup sweet Marsala wine
8 ounce whipping cream, whipped (preferably organic)
1/2 pound mascarpone cheese, softened
2 packages of Italian Ladyfingers (hard as opposed to soft sponge-like.)
Cocoa powder or shaved chocolate

1. Incorporate all the ingredients for the Espresso Syrup and set aside to cool.

2. Heat about 1 inch of water to a slow boil in bottom of a double boiler. In the top, while the water is heating, place egg yolks and sugar.

3. Beat until the eggs are a pale yellow, about 2 minutes.

4. Add the Marsala wine and continue to beat until the mixture is hot to the touch, doubled in size, and thick in consistency. You should be able to form soft peaks. This should take about 10 minutes.

5. Set aside to cool. It is important that the mixture is cool, or it will liquefy.

6. Fold in the whipped cream.

7. Once you have folded in the whipped cream, fold in the softened mascarpone and stir until the Zabaione is creamy in texture and has no lumps.

Assembly:

1. To assemble the Tiramisu, place a layer of ladyfingers in the bottom of an 8-inch square pan.

2. Soak the ladyfingers with the Espresso Syrup by applying with a brush. Evenly spread half of the Zabaione on top of the ladyfingers.

3. Add a second layer of ladyfingers and apply the remaining espresso syrup to the ladyfingers.

4. Evenly spread the remaining half of the Zabaione on top of the ladyfingers.

5. Chill Tiramisu until ready to serve.

6. Sprinkle cocoa powder or shaved chocolate on top when ready to serve, not before chilling.

Note: You will need another package of Lady Fingers if you want to have the Lady Fingers decorate the edge of the dessert. They should be placed in an upright position on end in a spring pan.

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

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