Zaletti {Polenta Cookies}
I saw those raised eyebrows ; ) Yes you read correctly that says polenta cookies. But just give them a chance, they’re not corn-y at all ; ) They do however have a gorgeous yellow thanks to the polenta. And there’s also grappa and dried fruit involved. Which makes these a must try in my book.
Fig Tart {Crostata di Fichi}
Isn’t she lovely {yes you’ll be hearing that song all day in your head now…you’re welcome} I made her especially for a brand spankin’ new online food magazine called Foodie Crush. I’m pretty smitten with it and I know you will be too. Heidi, the force behind this gorgeousness put together an incredible collection of recipes, photography and everything you wanted to know about the food bloggers behind them {okay maybe not everything but a lot ; ) }
Chocolate Amaretto Panna Cotta
Panna Cotta is on of life’s simple pleasures. Next to Tiramisu it’s my favorite dessert. Once you have the basic recipe down the flavors are just about endless. In fact we’re well on our way to creating an entire category devoted solely to panna cottas. We’ve made: Pomegranate Panna Cotta, Limoncello Panna Cotta, Nutella Panna Cotta, and of course basic Vanilla Panna Cotta.
Sugar Cookies {Befanini}
The holidays are my favorite time of year. I look forward to them with childlike anticipation every year. Baking is a big part of the holidays for me {and I’m guessing for a lot of you too}. Sometimes my crazy schedule gets in the way but I don’t let it stop me from making delicious and simple recipes to share with my family and friends {that does of course depend on how nice they’ve been ; )}
Pumpkin Cake {Torta di Zucca}
Have you noticed an abundance of PUMPKIN recipes floating around the blogosphere? Well I have and I LURVE it. We’re big pumpkin fans in our house and any excuse for me to make something with pumpkin is cause for celebration. I stock up on pumpkin puree in the market when I see it. You can absolutely make your own, and I do, but having a few cans on hand to bake with when the urge hits me is always a good thing.
Prugne al Vino {Plums Poached in Wine}
Simple is almost always better. At least I think so. Simple suppers, simple desserts, simple pleasures. Today we have a simple dessert that is certain to please. We’re poaching beautiful seasonal plums in wine with spices. It’s easy peasy and you can make this in less than 15 minutes. So there are really no excuses NOT to enjoy dessert ; )
Ciambella {Chocolate Ring Cake}
Sometimes you just NEED cake and you want one that is not fussy or fancy just fantastic. This Ciambella {Italian for ring cake} is your answer. My poor tube pan has been quite neglected {probably because it was shoved into the back of my prop pantry out of sight} but when I spied it the other day I knew I’d be making this simple chocolate cake. I’m going to be putting the tube pan in with the other pans because I know I’ll be making variations of this again and soon.
Torta al Limone {Lemon Tart}
A s much as I want the cooler temperatures of fall I’m still not ready to give up the longer hours, the sun and the laid back attitude that summer has. Sadly I know I can’t have it both ways so I’ll just eat tart instead ; ) Specifically lemon t art! Lemon screams summer. It’s yellow, it’s happy, it’s got zing! I could be talking about myself right now {I realize I’m not yellow but my hair is at least that’s what my kids call it}
read moreA Peanut Butter Pie {for Mikey}
I’m finding it hard to find the words but I’m going to try. A week ago our tight knit food community was crushed beyond words to hear that one of our beloved friends, Jennie Perillo had lost her husband suddenly. Jennie is someone who’s blog I have been following since I started mine. Someone I’ve admired and talked with from only a far until a few weeks ago in Pennysylvania in a barn when I had the absolute pleasure of meeting her in person. She is even more beautiful, vibrant, and for lack of a better word just plain awesome than I could have imagined. Something else I know she is is now is STRONG.
Zabaglione
Looking back through my recipes I can’t believe I haven’t shared this simple and perfect dessert, Zabaglione. The first memory I have of Zabaglione was during our first few weeks in Italy. We had moved out of the Pensione {long term hotel} and into our new home. Our neighbors almost immediately invited us over so they could get to know “La Famiglia Americana”. Despite my broken Italian and their pretty much non existent English we had the most amazing evening. There was laughter, there were hugs, double kisses, and of course food and wine.
Spaghetti Gelato
That’s right, don’t adjust your glasses or your screens. You read correctly. That says SPAGHETTI GELATO. And to answer your next question, no I’m not crazy {well okay maybe a little LOL} This is a blast from my past that I’m so happy to share with you. Growing up in Italy this was a special treat that we would have at the gelateria {ice cream shoppe}. It was the most glorious creamy vanilla gelato topped with fresh strawberry sauce and white chocolate shavings. It does indeed look like spaghetti with tomato sauce and Parmigiano Reggiano, BUT is in fact gelato.
Cinnamon Poached Pears {Pere alla Cannella}
It’s futile for me to even try to resist dessert. It’s not my fault you see, I have a wicked sweet tooth that I’ve inherited from my Mother {so wicked you’d think I’d have a gazillion cavities but nope not a one}. While I do love my decadent desserts this time of year fruits and sorbets are higher on my dessert list. This is an incredibly simple and elegant dessert that you can make in less than 30 minutes. The hardest part will be peeling and coring the pears {and well that’s not so hard now is it}. Then we’ll poach the beautiful Anjou pears in white wine and cinnamon. Don’t fret, poaching is a just a fancy schmancy word for gentle cooking {simmering} in a bath of liquid, in today’s case it’s wine. It’s simple, seasonal and oh so satisfying.
Sorbetto di Melone {Cantaloupe Sorbet}
Dessert in the summer time should be quick and refreshing. Nothing complicated {we don’t need another excuse to heat up our kitchen do we ; ) }. With so many fresh fruits in season the possibilities for ideas are endless. For me, Sorbets are my go to summer time dessert. It’s obvious how much I adore them {you’ve seen our GRAPE, POMEGRANATE, CHERRY, and WATERMELON} Sorbets use just a handful of ingredients and take minutes to prepare. You could even have the machine running while you’re eating dinner and it will be ready by the time you are! Easy peasy.
Sorbetto di Uva {Grape Sorbet}
If you want a super simple and scrumptious summer treat then sorbets are your answer {wow that’s a mouthful ; ) }. You can make a sorbet from just about any fruit or combination of fruits. We recently shared a POMEGRANATE SORBET and a CHERRY SORBET. And we can’t forget about the WATERMELON & LIME SORBET that made it’s debut last summer. Now we have a robust red grape sorbet to tempt your taste buds.
Affogato al Caffe {Affogato}
If you like espresso and you like gelato {or ice cream} then this dessert is for you. Affogato means “drowned” in Italian, which is exactly what you are doing to the gelato/ice cream with the hot and steamy espresso. I never know whether to eat it with a spoon or a straw so I use both ; ) I even like to up the ante by adding a shot of Amaretto {and the only Amaretto for me is Amaretto di Saronno}
Sorbetto di Melagrana {Pomegranate Sorbet}
I’ve officially brought my ice cream maker out of it’s winter hibernation. It gets a pretty heavy workout in our house during the warm months and needs a little reprieve during the colder months ; ) The only decision what was to make in it first. A refreshing sorbet seemed like a great choice ; )
Mele Cotte {Baked Apples}
Mele Cotte {Baked Apples} are one of life’s simple pleasures. It’s a beautiful {and mostly healthy GASP} dessert that you can pull together even at the last minute and pop it into the oven while you’re enjoying your dinner. It’s simple enough for a family dinner and yet elegant enough for a get together.
No Bake Mini Nutella Cheesecakes with Strawberry Sauce
No bake might be two of my favorite words when it comes to desserts. You know I’m not the best baker in the world, so when something says it’s no bake it’s right up my alley. Then you add in mini spring form pans and Nutella. Well, I’m THERE.
Mele nel Cartoccio {Baked Apples in Parchment Garnished with Strawberries}
Continuing on with my infatuation with parchment paper cooking, I give you a dessert selection cooked in what else… PARCHMENT ; ) I am in LURVE with my current La Cucina Italiana magazine and their section full of mouth watering recipes that are cooked in parchment paper. I think I might actually have to make all of them. I’m especially loving this quick and easy {and pretty good for you, at least in my opinion} dessert.
Tortine di Zucca {Pumpkin Cakes with Nutella Glaze}
I’m not sure if this should be called a muffin, a cake, a cake-ette, or a cupcake. Nor am I sure if it should be considered a dessert or breakfast item. What I do know is that it’s incredibly tasty and I’d be happy to eat one morning, noon or night and under whatever name you’d like to give it ; 0
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