In case you didn’t know, It’s CARNEVALE time! Carnevale started on Feb 6th this year and runs through Feb 16th! Carnevale is truly an experience, and I think everyone should experience it at least once in their lives - in VENICE (Italy, Not CA) of course!
I was fortunate enough to live only about 1 hours train ride from Venice when in lived in Friuli and went to Carnevale many times. Each time was more incredible than the last. They have parades, balls (yes masquerade of course), music, parties, you name it. There’s as much confetti flying everywhere as there are pigeons. It’s quite a party. A Carnevale ogni scherzo vale (anything goes at Carnevale)! Read the rest of this entry »
Last weekend I attended a Macaron class. Not just any Macaron class mind you. A Macaron class taught by Helen of Tartelette. She’s ah-mazing! Have you seen her site? It’s ridiculously beautiful! & well Helen is THE queen of Macarons. So much so I drove all the way to ATLANTA for this class. Yes, I know somewhat crazy but hey, that’s how I roll.
Who’s ready for some LASAGNE? Me, me me! As soon as the weather turns frightful (& well, hello … old man winter has indeed arrived) I feel the urge for Lasagne!
Well to be completely up front with you, this is not a quick Lasagne Recipe. So if you’re looking for QUICK, you’re going to be disappointed. You’ll be better off going & picking up a box of Lasagne from the freezer section of your grocery. Oh it’s not going to be very good, but it will be quick.
Just looking at these cookies makes me happy. They’re so light & airy & of course calorie free - tee hee (well that’s my story & I’m sticking to it) The name of these cookies is Brutti ma Buoni, which is Italian for “Ugly but Good!” Yes, I do also giggle when I say that. Quite honestly I’m not sure I agree. I’ve seen some ugly cookies before and these would most certainly not top the list. And you know I won’t go very long without letting you know how to pronounce them so here goes…brew-t ma bwa-own-e….Brava! You’re a natural *wink wink*
Cantucci (or also known as Biscotti di Prato) might be something you’ve not heard of, but I’m here to help you out with that. (If you have, you know how insanely good they are and will want to make a batch as soon as possible ; )
I LOVE these cookies! Biscotti in Italian means twice baked. Which is the perfect name because you bake these crunchy little dunking machines two times! Biscotti, pronounced Bis-skot-e is the plural of Biscotto (one Cookie) & hello who can only eat one of these things? Certainly not me. There are a GAZILLION things you can put inside your Biscotti and part of the fun is coming up with new flavor combinations. Almond is one of the most traditional. I had full intentions on making a Chocolate Almond Biscotti but HELLO someone ate all the almonds in my pantry without telling me. UFFA. Needless to say the Walnut combination worked fabulously as well.
This past Saturday my little man, aka Bruiser (NO, that’s not really his name but YES it’s his nickname) turned 3 years old! That’s him with his piercing blue eyes, sweet smile & chubby cheeks. Ah, he just melts my heart! I know, I know just can’t help it! I Lurve him & I think he’s just fab (as are his big brother, aka Middle Man, & his big sister, Ms. Priss… who in case they’re looking at this post, will naturally be making their blog debuts shortly. Patience my pretties. Mwah!)
These are my kids ALL TIME favorite cookies. They ask for them on a weekly, if not daily, basis. We tend to like our cookies more ooey & gooey than crisp. If you happen to like yours more done, just cook them longer.
I have found that using a silpat mat (type of silicone mat) really helps. It seems to bake the cookies more evenly. I don’t bake without one. I also only use Madagascar PURE Vanilla extract. You can truly taste the difference, & the smell is divine! If you happen to have any cookies left over once they have cooled completely, place them into an airtight container & they will stay soft & chewy for about a week (if they last that long!) Read the rest of this entry »
once they have cooled completely, place them into an airtight container & they will stay soft & chewy for about a week (if they last that long!) 
