Pizzelles

My daughter and I made pizzelles, mainly because we wanted to try our hand at making waffle cones.  And I think we did it.  The problem was that our pizzelle maker is small.  It made a very dinky cone.  Sigh.  I was disappointed because I wanted to show my daughter a do it your self way to make waffle cones.  Note to self, when this daughter is older, buy her a big pizzelle maker.

My husband was so jazzed when he saw the pizzelles.  Every time he sees a pizzelle, he thinks of his grandmother, Marie, who would make a ton of pizzelle at Christmas time and give them to everyone she knew.  He said there would be piles of pizzelles all over the kitchen.  Every counter and shelf would be loaded!

PIZZELLES

3 eggs
3/4 cup sugar
1/2 cup butter
1 tablespoon sugar
1 3/4 cup flour
1/4 teaspoon salt
1 teaspoon baking powder

Beat eggs, sugar, salt and vanilla.  Add in flour and baking powder.  Beat in melted butter.

Coat pizzelle maker with butter or non stick cooking spray.

Pour about a 1/4 to 1/3 cup of batter onto pizzelle base. Close and wait about 3-4 minutes.

Your pizzelle maker is probably different. Adjust accordingly.

These can store for a lont time.  Like a biscotti.  Keep in a tightly closed tin.

Riboletta

Riboletta is a soup that is made the day before it is to be served.  At least a day.  Riboletta means reboiled in Italian.  I have made this soup before but a different list of ingredients.  I did really enjoy the Savoy cabbage in it.  You can use regular cabbage so dont be put off by that.  You can put your bread in to soak over night with the soup or you can serve it on top, as I did.  I have made it both ways.

I spent the better part of this morning shopping at two local farm markets, wahoo.  So after I have my tea, finish this post, I am going to get up and can some plums as my supply was low... well, gone.

Riboletta

1 1/2 cups dried lima beans
2 medium yellow onions, diced
2 tablespoons olive oil
salt to taste

freshly ground pepper to taste
4 slices bacon

6 garlic cloves, sliced
2 stalks celery, diced
1/2 cup red wine
1 teaspoon dried basil

1 teaspoon oregano
2 bay leaves
1/2 head of Savoy cabbage, cut into 1-inch dice
6 cups cubed day-old Italian Bread, toasted
1 cup grated Asiago, shaved


Cook bacon in the soup pot.  After bacon is fried up to crispy, take it out and leave all but two tablespoons of fat in the pot.  If there is not enough grease add olive oil.  Saute the chopped onion and saute until translucent. Add the garlic, celery, and carrot and cook an additional 3 to 4 minutes.

Add the red wine and cook for 3 to 4 minutes. Break the bacon up into pieces and add that to the pot. Then add the bay leaves, basil, oregano and the beans, as well as their cooking liquid. Bring it up to a boil, cover, and cook for 15 minutes. Stir in the cabbage, cover again, and cook an additional 10 minutes.

Serve the next day in soup bowls warmed in the oven with the bread and cheese sprinkled over top or from the soup pot directly into the bowl with toppings.

CLASSIC TIRAMISU

Seriously, decadent tiramisu.  Love this video.  This guy, Cracker Jack, does a great job walking you through the process of making tiramisu.  Check it out here.

Classic Tiramisu
I made a few adaptations based on what I had around.  I dont mind using cream cheese instead of mascarpone because the tang balances out sweetness for me, so I dont mind at all. I have used mascarpone in the past.  In the end there is not much a difference to me.

6 ounces water
2 teaspoon instant espresso powder
50 mL Frangelico Liquor
6 large yolks
1 cup sugar
2 tablespoons milk
1 1/2 cups heavy cream
1 teaspoon vanilla
8 ounces cream cheese, room temp
1 -2 packages Lady Fingers (depends how many are in the one you are using.  This large pack pictured below, which happens to be my favorite, is more than enough.  I used a little over half the package.  There are about 14 Ladyfingers per level.)

I used Frangelico instead of Kahlua because it was what I had but I don't mind the coffee and hazelnut combination one bit.

Start with a 9 x 9 pan.

In a bowl, mix boiling water with espresso powder, stir to dissolve.  Add in liquor.

In a double boiler mix egg yolks, milk with sugar and whisk constantly until it is thickened and creamy.  Set aside to cool.

Once it is cooled completely, beat the cream cheese a little just to lighten it up.  Hand stir the cooled egg mixture into the cream cheese and mix completely.  Whip the heavy cream in a separate bowl and fold into egg/cream cheese mixture.

Dip the ladyfingers into the espresso liquid mixture for a few seconds.  Lay into pan covering the bottom equally.  Lay 1/2 of the cream mixture over top.  Add second layer of lady fingers, dipped the same way and push them into the cream just a little.  Finally, the last of the cream.

Chill for at least 8 hours but even better overnight.

Cut into squares and put on plates.  Sprinkle the top with cocoa.

Spinach Lasagna

 

I am not a real big fan of lasagna because I have never been a big fan of cooked ricotta.  Fresh ricotta with a little vanilla and a teaspoon of sugar.  Oh my.  But not cooked.  My husband told me he is not a real big fan of spinach lasagna.

Things change.  He loves this recipe. The kids ate it up.  My oldest daughter, the picky one, managed to pull out a bit of the spinach.  You know she has to keep up her reputation for not eating anything green. I tell  you she was the first to eat the leftovers though, her and her Dad.

Spinach Lasagna

See original recipe here at Serious Eats

For the Spinach:

2 tablespoons butter, divided
2 tablespoons extra-virgin olive oil
1 shallot, finely minced (about 1/2 cup)
6 medium cloves garlic, minced (about 2 tablespoons)
Kosher salt and freshly ground black pepper
2 pounds fresh flat or curly spinach leaves, washed and dried

For the Ricotta:
2 pounds fresh ricotta cheese
2 eggs
4 ounces finely grated peccorino romano cheese
1/2 teaspoon freshly grated nutmeg

For the White Sauce:
4 tablespoons butter
1/4 cup flour
1 quart (4 cups) whole milk
12 ounces grated low moisture mozzarella cheese
12 ounces grated Swiss cheese

For Assembly:
1 1/2 pounds (enough sheets to make 12 layers) fresh lasagna noodle

For the Spinach: Saute garlic and shallots in butter and oil until soft.  Add in spinach and cook until it is wilted, having lost its moisture.Season to taste with salt and pepper.

Let spinach drain and cool while you mix up the ricotta.

Combine ricotta with egg, nutmeg and peccorino romano.  Season with salt and pepper.

Squeeze spinach out.  In a food processor (or by hand), chop spinach and short pulses.  You want it chopped, not pureed.  Mix into the ricotta.


To make  your white sauce you will need a large skillet or saucepan.  Heat butter until melted. Add flour and increase heat to medium high. Cook, stirring butter and flour with a whisk until golden. Be patient.  The golden part is what gives it a really nice flavor. Whisking constantly, slowly drizzle in milk. Continue to cook, whisking frequently, until mixture comes to a boil and thickens. Remove from heat and add 3/4 of mozzarella and Swiss cheese. Whisk until smooth. Season to taste with salt and pepper.


Adjust oven rack to lower middle position and preheat oven to 400°F. 

Place a small amount of white sauce at the bottom of the 13 x 9 dish.  Lay a single layer of pasta sheets over that.  I used the ready to use kind, fresh in the Dairy Section of my local grocery store.

Top with a thin layer of spinach/ricotta mixture.  I only had a small amount of pasta sheets so I just did a few layers, dividing it into thirds. Pour a little sauce over that and lay down your next layer of sheets.  Finish with some sauce on top of the pasta sheets.

Cover tightly with aluminum foil. Bake for 20 minutes. Remove foil and continue baking until bubble and lightly browned, about 20 minutes longer. Let rest at room temperature for 5 to 10 minutes, then slice and serve.

Lemon Drop Cookies

This is an old recipe that a friend of mine gave me.  I think you will love these.  So lemony and light. Very moist and tender!  They are a traditional Italian favorite for the Easter Holiday.

LEMON DROP COOKIES

1/2 cup butter
1/2 cup sugar
1-2 tablespoons lemon zest
2 eggs lightly beaten
1 cup sour cream
2 tablespoons lemon juice
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups flour

glaze:

1 cup confectioners' sugar
2-3 Tbsp warm milk  or lemon juice instead
1/2 tsp juice from a fresh lemon (optional- if you don't use all lemon juice)

Preheat the oven to 350F.  Spray cookie sheets with cookie spray or line with a silpat.

In a large bowl, beat together shortening and sugar until light. Add eggs and lemon zest; beat until combined, scraping down sides of bowl.

In another bowl or large measuring cup, combine flour, salt and baking powder; add to mixture in bowl alternately with sour cream and beat just until moistened.

Spoon onto cookie sheet, smooth into round balls or not with wet fingers.

Arrange about 1 inch apart on cookie sheets. Bake 10 min, until lightly browned. Do not overbake. Remove from pans and cool.

Combine confectioners' sugar and milk in small bowl; whip lightly with spoon until smooth and slightly thick. Add 1/2 tsp lemon juice if desired; stir briskly until well-combined.

While cookies are still warm dip tops of cookies into icing. Let set until icing is dry to the touch. Store in closed container.

Chocolate Italian Love Cake

Why do they call this Italian Love Cake.  Here's my take.  Italian because it has ricotta in it.  The ricotta layer which is on the bottom is cannoli filling like.  The love part, well, lets just say you will love this cake!  Creamy and delicious.

Continued after the jump.

Baccala

I tried Baccala before and I hated it.  Super fishy tasting.  Blach!

This year while getting my hair done.  My hair dresser, who is from Italy, told me about what she makes for Christmas Eve.  She told me about the Baccala and was practically swooning.  What gives?  No, it could not be the nasty stuff I had some years ago.  She told me where she bought it and how she made it.

I did exactly what she said.  Oh yeah!  She was right.  Not fishy at all.  Great texture! Its the newest addition to our Holiday menu.

BACCALA
First thing is first, buy good quality Baccala.

1.  Place Baccala in a container and cover with cold water two days before you plan to eat it.  +Keep refrigerated.

2.  Change the water morning and night.  Turn over on the second day to ensure all things are even.

3.  When you are about to make it.  Remove from water.  Pat dry.  Cut into bite size pieces.

4.  Dip in flour, coating all sides.

5.  Meanwhile get frying pan ready by placing a 1/2 inch of oil in it.  Heat it up until a piece will sizzle when dropped in.

6. Place pieces in oil, making sure there is room all around.  Crowding will not allow the heat to get around the piece.  Fry for about 3-4 minutes.  Then turn.  Your goal is to only turn once.  Fry about 3 minutes more.

7.  Place on paper towel lined plates to absorb excess grease.  I shook some granulated garlic over top.

Positively Butternut Squash Pizza

 
At  a local pizzeria I get  what they call a Positano Pizza.  What does Positano mean?  Its a city along the Amalfi Coast.  I am sure that whoever named this pizza had some specific reason why he or she named the Positano.  In my mind, when I ordered the Positano (ah hem a couple of different times, at different visits) , I would think in my head, now, what was that pizza, oh yes, Positano. I know the name because it is "positively" good for you with its butternut squash all over it.  Isn't it funny how I can fool myself into believing a pizza is good for me?  Ha!

It is delicious!  I tried to make it home the way they did before but it just didn't come out to my liking.  This time however, I think I got it right.  Its not exactly what they do but it was delicious to me! I think I nailed it! My pizza picky husband agreed.

Positively Butternut Pizza

1/4 cup Gorgonzola cheese
1/4 cup mozzarella cheese
3/4 cup butternut squash that has been cubed and roasted
Aleppo Pepper or Crushed Red Pepper
crushed black pepper
basil leaves
pepperoni

If you want a crispy pizza, there is all kinds of ways to go about it but here I took the easy route.  I used an air bake pan.  It worked perfectly.  I sprayed with pam and spread my dough on it.

Camponata on Quinoa

The good people at Red Pack Tomatoes sent me some of their delicious tomatoes.  I had to make this quinoa and camponata dish with the tomatoes.
With summer coming and so many delicious vegetables coming, this is a recipe that will use a lot of them and is sure to please.  Whether you serve it like a bruchetta or over quinoa it is very flavorful and delicious.


Camponata

2 tablespoons plus two tablespoons extra-virgin olive oil
3 eggplant (about 1 pound), cut into 3/4-inch dice
Kosher salt and freshly ground black pepper
1 large sweet onion, diced
3 rib celery, finely diced
1 red bell pepper, cut into 1/2-inch dice
4 medium cloves garlic, thinly sliced
1/4 cup minced fresh mint leaves, plus more for garnish
1/4 cup  minced fresh parsley leaves, plus more for garnish
1- 15 ounce can Red Pack Petite Diced Tomatoes
1/2 teaspoon ground cinnamon
1/2 cup raisins
2 tablespoons capers, drained and rinsed
2 tablespoons sugar
2 tablespoons red wine vinegar
2 tablespoons balsamic vinegar

Sauté onion, celery and red pepper in oil.  Add in eggplant and the extra oil.  Continue cooking until eggplant is tender.  Add in garlic, salt and pepper, mint, parsley, cinnamon, raisins, tomatoes. capers, sugar and vinegars. Cook on a gentle simmer for about 20 minutes, uncovered.  Remove from heat.  Best if made a day in advance, flavors will marry.

Bolognese Sauce

I have never made or tried Bolognese Sauce.  I had to try this.  Delicious.  It's really a lot like a chili... an Italian chili.  A big hit with my daughter and husband.

Now, to give the winner of the Red Pack Tomato Package.

UPDATE


Lisa is the winner!

Sorry Lisa- you are a no reply blogger.  I left a comment on your blog and still have not received an email.  We have moved on to the secondary winner.

Joan Kubes


You have forty eight hours to send me an email so that we have your email address to get in contact with you. Please send me an email at Lorilipsmackerz@gmail.com.

For more chances to win.  Go to the Red Pack Facebook page and like them for a chance to win some major prizes:

Please tell them that I sent you by using this link http://bit.ly/1EMSfCv

Bolognese Sauce

1⁄4 cup dried Shitake mushrooms
3 slices white bread
1 cup whole milk
3 lb. ground beef chuck, at room temperature
2 tsp. kosher salt
freshly ground black pepper
2 Tbs. unsalted butter
1⁄2 lb.bacon, coarsely chopped
1 cup finely chopped Baby Bella mushrooms
2 cups finely chopped carrots (about 4 medium)
1 cup finely chopped celery (about 4 stalks)
1 cup finely chopped red onions (about 1 small)
1 Tbs. finely chopped garlic
1 tsp. ground nutmeg
1 small can Red Pack tomato paste
1⁄4 cup all-purpose flour
1 cup dry red wine
3⁄4 cup canned Red Pack diced tomatoes, with juice
1⁄2 cup water
2 Tbs. minced rosemary leaves
1 lb. spaghetti, cooked according to the package directions


Add the dried mushrooms to a small bowl and cover with very hot water; let sit for 15 minutes, then drain and finely chop. In a large bowl, mash the bread and milk together until a smooth paste forms. Gently knead in the raw beef, salt, and pepper.  Mix thoroughly.

Cook the bacon and sauté until browned, about 8 minutes. Pour off the fat, reserving a few tablespoons. Add the meat mixture, and cook until browned, about 10 minutes. Add the mushrooms and cook until softened, about 2 minutes. Stir in the drained, dried mushrooms, carrots, celery, onions, garlic, and nutmeg. Sauté until the vegetables are slightly softened, about 3 minutes. Add the tomato paste and flour, and cook until the flour is no longer visible, no more than 1 minute. With the pan off the heat, carefully add the wine. Then return the pan to high heat and stir well, scraping the bottom of the pan with a wooden spoon to release any food bits. Cook for 2 minutes, then stir in the tomatoes and stock, and cook for another minute. Pour into the slow cooker.

Cover the slow cooker and cook on low until the meat has cooked through and the sauce is aromatic and very flavorful, about 6 hours. Spoon the fat off the surface, stir in the rosemary, break up any large pieces of meat with a fork, and serve with pasta.

Pork Braciole with Ragu

Tomorrow is Fat Tuesday or Shrove Tuesday.  The craziness in New Orleans begins.  But this post is not about some New Orleans food.  It's about the Italian Carnivale.  It's about Red Pack Tomatoes celebration of Carnivale with a giveaway for you!  Yes, you!
 
I wanted to make something special for the occassion so I went for the Braciole.  I have never made it before.  I had most of the things on hand to make the recipe.  Along with a couple cans of Red Pack crushed tomatoes that Red Pack shared with me.  It came together way easier than I had ever imagined it would.  Pounding the meat was the hardest part.  The rest, just throwing things into the pan, per the usual.

So what does ragu mean?  It means "(in Italian cooking) a sauce typically made with ground meat, onions, tomato puree, and red wine, and served with pasta".  So technically I made ragu but it did not include pasta



Pork Braciole with Ragu


1 cup panko
1/4 cup parsley
3 tablespoons freshly grated Parmigiano-Reggiano
5 cloves garlic, finely chopped
1/4 cup pine nuts
2 tablespoons golden raisins, soaked in warm water for 15 min.and drained

Kosher salt and freshly ground black pepper
One 2-1/2 lb. boneless pork loin roast, cut into 16 slices and pounded 1/8" thick
1/4 pound bacon

1 medium onion, finely chopped
1/2 cup red wine
Two 28-oz. cans Red Pack crushed tomatoes, juice included
1 tablespoon basil, dried
1 teaspoon oregano, dried

1. Slice your meat into, roughly four inch by four inch pieces, about an inch thick. Set aside in a cool place.


2. Make the stuffing.
Cook 1/2 pound of bacon in large skillet.  Once it is browned, add in the onion, Cook until it is translucent.  

Combine panko crumbs, 3 tablespoons parsley, the cheese, garlic, toasted pine nuts, plumped up raisins (soak them in hot water for 15 minutes) and the onion/bacon mixture. Season with salt and pepper.

3. Spoon the filling into the meat and roll it up tight, pinching at the end and inserting a few toothpicks into it to keep it closed up.


4. In that same skillet with the onion and bacon, brown the rolled up meat.  Turning to meat with tongs and browning as many sides as you can.

5. Pour in the wine and cook until more than half is evaporated, about 5 minutes.

6. Reduce the heat to low, add the tomatoes, oregano, basil, remaining parsely, salt, and pepper, and simmer until the meat is tender, around 30 minutes. Remove the rolls, turn the heat to high, and reduce the sauce until thickened, about 7 minutes. Then turn the heat off and return the rolls to the sauce.

Approximately 420 calories per serving.

Do you want to enter for the giveaway?  It's Simple. Leave a comment below saying what your favorite Italian dish is or what is the most unique Italian dish you ever ate was.

One entry per person. Enter by March 3rd at midnight.

One winner will be drawn at random.

Winner will be announced on March 4th.

Pasta e Fagioli

The kind folks at Red Pack offered to give me this lovely tomato package in exchange for a recipe featuring their tomatoes.  Let, me think about that (no time passage)- Yes! I definitely like their product so that was kind of a no brainer.

I used the tomato paste for my sauce.  I use tomato paste all the time for many things. Making dressings for salads, thickening sauce, add to soup, add to bean dishes...  One of my favorite ways that I use paste is to make pizza sauce. To make the pizza sauce, mix tomato paste with an equal 1 -2 cans of water, along with 1 teaspoon of garlic powder, 1 tablespoon of sugar (as my kids and husband like a sweet sauce) and 1 teaspoon oregano. Easy peasy.  The first time I made pizza this way, they said, Wow! Love the sauce. 

Then I made pasta e fagioli- a souped up variety with more veggies that I usually put in.  Amazing! It turned out delicious.

Okay, in my case- just Fagioli.  But for the rest of the clan, they had the combo.

Pasta e Fagioli


1 fennel bulb, chopped
3 tablespoons olive oil
1 onion, quartered then halved
2 cloves garlic, minced
1 (29 ounce) can Red Pack Crushed Tomatoes
1 (29 ounce) can Red Pack Diced Tomatoes
1 tablespoon chopped parsley
1 1/2 teaspoons basil
1 1/2 teaspoons dried oregano
1 teaspoon salt
1 (15 ounce) can cannellini beans
1 (15 ounce) can garbanzo beans
grated Parmesan or Asiago cheese for serving in bowls

1 pound ditalini pasta

Sauté garlic, fennel and onion in olive oil until lightly golden.  Pour into crockpot.  Pour both cans of tomatoes, parsley, basil, oregano, salt, cannelini beans, garbanzo beans.  Heat on low in crockpot for 4 to six hours.  Right before serving cook pasta in water, drain, then combine with pasta.  Serve in bowls and sprinkle with parmesan or asiago.

Double Chocolate Biscotti

A bit more of the biscotti for you.  I think this one is one of my top two favorites.  I just love it.  So chocolatey and not too sweet.

I am off to play nurse maid to my little one who finds herself pretty sick today.  Poor thing.  Some tea with honey and lemon is in order.

Double Chocolate Biscotti

2 cups flour
1/2 cup cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 stick butter, softened
1 teaspoon vanilla
1 cup sugar
2 large eggs
3/4 cup semi sweet chocolate chips
1 cup walnuts, chopped

Preheat oven to 350F.

Cream butter with sugar, mix five minutes.  Add in eggs one at a time and then vanilla.  In a separate bowl mix together flour, cocoa, salt and baking soda.  Add to creamed butter.  Add in the chocolate chips and the walnuts.

Shape dough into logs and place on parchment paper or a nonstick pan. Bake for 35 minutes.  Remove from oven and let cool for about ten minutes.  Remove from pan.  With a serrated knife, slice into 1/2 inch to 1 inch thick slices.  Place on cookie sheet again bake for 10 minutes.

Pumpkin Ravioli

A little labor intensive but well worth it.  And, yeah, my ravioli is not going to win any beauty contests.  My stomach was none the wiser though.

Just some interesting facts about pumpkin for yah!

*49 calories per cup- whoa! nice!
*low glycemic index
*high in Vitamin A

"Vitamin A is important to vision and the growth of the bones. Night vision is extremely dependent on vitamin A. This vitamin helps form pigments that allow our eyes to adjust to changes in light. Vitamin A plays an important role in immune system by making white blood cells, which fight off viruses and bacteria." My Food Diary

*good source of potassium.


Pumpkin Ravioli
Adapted from this recipe at taste of Home

dough
2-1/2 to 3 cups all-purpose flour
5 eggs
1 tablespoon olive oil


filling
1 small pie pumpkin (about 2-1/4 pounds), peeled and cut into 1-inch cubes
4 teaspoons chopped shallot
1/3 cup butter, cubed
2 teaspoons minced fresh sage
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup heavy whipping cream
1 small bay leaf
1 egg, lightly beaten


Place 2-1/2 cups flour in a large bowl; make a well in the center. Beat eggs and oil; pour into well. Stir together, forming a ball. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes, adding remaining flour if necessary to keep dough from sticking. Cover and let rest for 30 minutes.

Meanwhile, in a large skillet, sauté pumpkin and shallot in butter until tender. Add the sage, salt and pepper. Transfer to a food processor; cover and process until blended. Return to the pan; stir in cream and bay leaf. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, for 15-20 minutes or until thickened. Discard bay leaf.

Divide pasta dough into fourths; roll one portion to 1/16-in. thickness. (Keep remaining dough covered until ready to use.) Working quickly, place rounded teaspoonfuls of filling 1 in. apart over half of pasta sheet. Brush around filling with egg. Fold sheet over; press down to seal. Cut into squares with a pastry wheel. Repeat with remaining dough and filling.

Bring a stock pot of salted water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook for 1-2 minutes or until ravioli float to the top and are tender. Drain and keep warm.

Cassata Italian Cake

I made this a few years ago.  We loved it.  Haven't made it since.  So many new cake recipes to try it was moved to the bottom of the list.  When my brother was in town I thought I would make it since we loved it and he had never tried it.

Cassata Sicilian
Printable recipe here.
makes one 9-inch cake, 10 servings

Sponge Cake Layers
2 cups bleached cake flour, sifted
2 teaspoons baking powder
1 teaspoon salt, plus a pinch
8 large eggs, separated
1 1/2 cups granulated sugar
2 teaspoons pure vanilla extract
1/2 cup (1 stick/4 ounces) unsalted butter, melted and cooled

Rum Soaking Syrup
2 cups granulated sugar
3/4 cup cold water
1/2 cup rum

Cannoli Cream Filling

3/4 cup cornstarch
4 cups milk
1 1/2 cups sugar
1 1/2 tsp almond extract
1 1/2 tsp vanilla extract
1 1/2 tsp cinnamon
1/2 cup shaved chocolate
3 cups ricotta cheese
1/2 cup toasted almonds, toasted
1/2 tsp orange zest

Prepare the filling:
In a saucepan, slowly whisk 1 cup of the milk into the cornstarch. Whisk until smooth. Let sit about 20 minutes.Add the remaining milk and sugar to the milk-starch and stir over a low heat. Continue stirring until it is thick and smooth. Remove from heat. Stir in the almond and vanilla extracts. Place a piece of plastic wrap on the surface of the filling to avoid "skin" and allow to cool to room temperature. Add the ricotta cheese, cinnamon, shaved chocolate, almonds, and orange zest to the the cornstarch.

Stabilized Whipped Cream Frosting

2 cup heavy cream
1/4 cup powdered sugar
1 1/4 tsp powdered gelatin dissolved in 3 Tb. cold water

Preheat the oven to 350°F and position a rack in the center. Lightly grease two 9-by-2-inch round cake pans with butter or nonstick cooking spray, line them with parchment paper, then grease the parchment.

Sift together the cake flour, baking powder, and 1 teaspoon salt into a medium bowl and set aside.

In the bowl of an electric mixer fitted with the whisk attachment, beat the egg yolks and sugar on medium speed until very light and pale yellow in color and doubled in volume. Beat in the vanilla extract, followed by the melted butter. Transfer the egg mixture to a large, clean mixing bowl. Fold in the dry ingredient-quickly and lightly, stopping just before they are fully incorporated. Clean the whisk attachment and mixing bowl.
Place the egg whites and the pinch of salt in the cleaned bowl of the electric mixer. Using the whisk attachment on medium-high speed, beat the egg whites until firm peaks form. Fold the egg whites into the batter quickly and lightly, incorporate any streaks of dry ingredients that remain.

Evenly divide the batter between the prepared pans, rap the pans against the counter top to eliminate air bubbles. Bake for 35 to 40 minutes, or until they are golden brown, a cake tester inserted in the center comes out clean, and the cakes have begun to pull away from the sides of the pan. Allow the cakes to cool for 5 minutes in the pan. Run a knife around the perimeter of the cake then carefully remove the cake from the pan.  Set the cakes out to cool on a a wire rack.

While the cakes are cooling, prepare the rum syrup: In a medium saucepan, stir together the sugar, water, and rum. Place the saucepan over medium heat and bring the contents to a boil. Lower the heat and allow the syrup to simmer for 5 minutes. Remove from the heat and let it cool.

Assembling the cake: Have ready a 9-inch springform pan. Using a serrated knife, carefully split each cake layer in half horizontally to make four layers. Place one of the layers in the bottom of the pan and, using a pastry brush, moisten it generously and evenly with some of the rum syrup. Spread the cake layer evenly with one third of the ricotta mixture. Repeat twice with another cake layer, more of the rum syrup, and another third of the ricotta mixture. Place the final cake layer on top and generously brush with the rum syrup. Wrap the springform pan tightly in plastic wrap; this helps the layers fit snugly on top of each other. Chill the cake in the refrigerator for at least 4 hours or overnight.

Whipped Cream Frosting:
In the bowl of a stand mixer fitted with the whisk attachment, whip the cream with the sugar until soft peaks. Meanwhile, heat the water in the microwave until warm. Sprinkle the gelatin over top. Let cool. Slowly pour the gelatin in one steady stream over the whipped cream and continue to whip until firm.

Decorate your cake with the whipped cream and chocolate shavings over top (if desired).  Return the cake to the refrigerator to chill until you are ready to serve it, at least 3 hours.

Creamy Sausage Kale Soup

We are in the last of our chillier days here.  Mostly the in fifties (F) but starting to warm up more and more.  It's actually a great time of year to clean out garden beds and get ready for planting.  We generally plant mid May.

After a day cleaning out the garden it was nice to come in for some of this delicious soup.  It is a delicious soup that is actually quite quick to make and definitely satisfies.  I did it all in the same soup pot so not too much messing around.


Zuppa Tuscana

1 lb Italian sausage 

2 large russet baking potatoes, sliced in half, and then in 1/4 inch slices
1 large onion, chopped
1/4 cup crisped bacon 

2 garlic cloves, minced
2 cups kale 

2 cups chicken broth
1 quart water

1 bay leaf

Chop or slice uncooked sausage and raw bacon into small pieces. Brown sausage and bacon in a soup pot.  Drain on paper towels and return to pot. Add chicken broth and water to pot and stir, scraping hte bottom of the pot. Add onions, potatoes, bay leaf and garlic. Cook on medium heat until potatoes are done. Salt and pepper to taste.  Simmer for another 20 minutes. Add kale- cook five minutes more.

I add a tablespoon of cream to each bowl as not all of us can have dairy.  You can add the cream directly to the pot if you like.  Honestly it tastes great without the cream as well.

Baked Ziti

All I can say is boy, am I glad I had yesterdays post up and ready to go a few days before it went up.  In the last few days the last thing I felt like doing is writing.  On New Years Eve I found out I had shingles on my face.  Yup, shingles.  I really only thought shingles come around when you are older or immuno compromised.  Nope, according to my doctor it can just happen and they really aren't sure why.  It started last Friday when I had this stinging sensation near my eye.  Couldn't quite figure it out.  I thought it was an allergy of some sort but day by day my bridge of my nose started to become more red and swollen.

Yes, shingles can happen on your face.  I thought only the torso.  I have learned a lot.  Also, if you suspect you might have shingles, go and find out because after day 3 of the onset there is really nothing they can do that will help you.  No drugs. No relief.  Day five is when it peeks.  Of course, when you don't really know what is happening and you try not to run to the doctors too often because it is just too costly...                      

Shingles lesson learned.  I hope I have helped you in some way. 

On to the food.  The glorious food.

I saw this picture, similar to the one above on Pinterest.  Clicked on the link because I was intrigued by a casserole that looked like pizza. Had to make it.  My husband and kids love this kind of stuff.  Here is what it is, looks like pizza but it is really baked ziti in disguise.  Now, you certainly can substitute any kind of pasta here but ziti or rotini or something tubular are my favorites for this type of dish.

Baked Ziti in Disguise
Click here for printable without commentary.

1 pound cooked pasta, such as ziti or rotini, al dente
2 cups mozzarella
1/2 cup peccorino romano or Parmesan (a good parmesan)
2 quarts marinara sauce
1 pound ricotta
pepperoni, sliced thin, what ever amount you like
2 pounds Italian sausage

Cook pasta, mix with marinara, set aside.  Mix the pasta with the marinara in a large pot.  It should be pretty soupy.  The pasta will absorb the marinara as it bakes, so you want enough liquid in there for that.

Cut sausage into small bite sized pieces and fry until golden brown.  Drain on paper towels.  Set aside. I cut it before frying then there is more areas for browning.

In a large casserole dish... I used this nice disposable tin because I was sending it into my husbands work but certainly if you are having company over, you could put it in a pretty dish (or even two if you dont have one that big).  Clean up is a snap in one of these disposable tins though.   Spoon a layer, about half of the pasta on the bottom of the dish.  Spread half of sausage over pasta, scattered so everyone gets some sausage when they dig in.  Spread half of mozzarella and Parmesan over top. Sprinkle evenly. Spoon glops of ricotta over pasta- again as even as possible.  It does not need to be covered with ricotta though.

Add the next layer of pasta and repeat process but end with the mozzarella. Lay slices of pepperoni all around. Cover and bake in a 350 F oven. Bake for 45 minutes.  Remove foil and bake 10 or 15 minutes more to brown.  I always forget to do this so mine was not brown.

After you remove it from the oven give it about 10 minutes to set.

Orange Cashew Biscotti

A few cookies are left over from Christmas.  Too many cookies, not enough time.  Thankfully biscotti last for a while.  These are a favorite in our house.  They are typically made with pistachios.  Due to the rising costs of pistachios I used cashews this year.  They were good but honestly the pistachios are better.  The nice thing about this recipe is the texture of the biscotti.  It has a nice texture to absorb whatever you are dipping into.  It's porous and light.

I think I may pull out a few of these for the tea party I am having for my daughter.  Doesn't that sound like fun?  I have a few four and five year olds coming over today.  We will decorate hats, play a little and have tea (more like lemonade) and cake.  I will be surrounded by cuteness.  I did a similar party for my older daughter.  You can see some of those pics here.


Orange Cashew Biscotti
Adapted from this recipe at Williams Sonoma

1 3/4 cups unbleached all-purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/8 tsp. salt
8 Tbs. (1 stick) unsalted butter, at room temperature
1 cup granulated sugar
2 Tbs. grated orange zest
1 1/2 tsp. vanilla extract
2 eggs
1 1/2 cups unsalted cashews, chopped
In a bowl combine the flour, baking soda, baking powder and salt; set aside.

In a large bowl cream the butter, sugar, orange zest and vanilla. Using an electric mixer set on high speed, beat until light and fluffy. Mix in the eggs one at a time, beating well after each addition. Reduce the speed to low, add the cashews and mix in. Add the flour mixture and mix just until incorporated. Cover and refrigerate until well chilled, about 1 hour.

Preheat an oven to 350ºF. Place a silpat or parchment paper down on a baking sheet.

Divide the dough in half. On a lightly floured surface, using lightly floured hands, roll each half into a log 1 1/2 inches in diameter. Arrange the logs on the prepared baking sheet, spacing them 5 inches apart.

Bake until light brown and firm to the touch, about 30 minutes (the logs will spread during baking). Remove from the oven and let cool slightly on the baking sheet. Leave the oven set at 350ºF.

Using a spatula, carefully transfer the logs to a work surface. Using a serrated knife, cut on the diagonal into slices 3/4 inch thick. Arrange the slices, cut side down, on the baking sheet and bake until golden brown, about 15 minutes. Transfer the cookies to wire racks to cool. Store in an airtight container at room temperature for up to 2 weeks.

Makes about 36 cookies, depending on how big your cookies are.

Zuppa Tuscana and Kickin' Kale

You probably have seen it a million times or maybe even eaten it a million times.  It's Zuppa Tuscana.  Many moons ago, when we ate at chain restaurants I use to really like this soup.  I have missed it.  I wanted to make it and finally did so.  This is the second time I made it.  Yes, its quite good.  This time I used some chicken sausage that is made here locally.  I buy it at Palmer's if you are local.   I used kale from my garden, kicked off the snow and picked me some.  You should have seen the smile on my face.  This is why I grew kale- just so I could do what my Mom used to do with her kale.  She never picked it before a frost, claiming it is much sweeter after.  And you know what.  It was so sweet.  I had boiled it seperately just in case it was bitter.  It wasnt so I added the broth of the kale to the soup.

I also used some Hunter's Bacon that I found at Polska Chatta.  I finally found this small Polish deli and cafe.  I am not disappointed.  Hunter's Bacon is a smoked bacon.  It is ready to eat, no frying needed but you certainly can fry it as well.

Zuppa Tuscana


1½ lbs ground Italian sausage
1 teaspoon crushed red peppers
1 large diced white onion
¼ cup bacon, crumbled
2 cloves garlic minced
10 cups chicken broth or vegetable broth
1 cup heavy cream
1 lb diced Russet potatoes, or about 3 large potatoes
4 cup kale, chopped

Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, set aside.
In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft. Add chicken broth to the pot and heat until it starts to boil.  Add the diced potatoes and cook until soft, about half an hour. Add the heavy cream and just cook until thoroughly heated. Do not bring to a boil after you add the cream. Stir in the sausage and the kale, let all heat through and serve. Delicious!

Chocolate, Almond and Coconut Biscotti

I had to hide these- what does that say? Seriously, they are that good. I like to try recipes and you just know when one is a real keeper. I have made a lot of biscotti in my time- all kinds of flavors and this one ranks right up there with the best!

Dip these in coffee, dip 'em in tea... ohhhh hot chocolate.

And I just have to say, Grace, they have the almond, the chocolate and the coconut all in one delicious bite.  You know, sometimes you feel like a nut! And I do!  (for those of you that dont get the reference, click here.) A seriously addicting jingle.  I have been singing it for days.

Thank you Fine Cooking- this one is totally a winner.  And I have to say without payment from the magazine- their recipes are truly the BOMBE!  Haven't hit a bad one yet.


Chocolate, Almond and Coconut Biscotti that will have you leaping for joy!
Adapted from this recipe at Fine Cooking

20-1/4 oz. (4-1/2 cups) unbleached all-purpose flour
3 tsp. baking powder
1/2 tsp. table salt
8 oz. (1 cup) unsalted butter, softened
1 1/2 cup firmly packed light brown sugar
4 large eggs, at room temperature
2 tsp. pure vanilla extract
1 cup sweetened shredded coconut
1 1/2 cups chopped toasted almonds
1 1/2 cups semisweet mini chocolate chips

In a bowl, whisk the flour, baking powder, and salt. In a stand mixer beat the butter and sugar on medium speed until light and fluffy, 4 minutes. Add the eggs one at a time, mixing on medium speed after each addition until incorporated. Mix in the vanilla and then the coconut until well combined.

With the mixer on low speed, gradually add the flour mixture and mix just until combined. The dough will be sticky. With the mixer still on low, mix in the almonds and chocolate chips. Scrape down the sides of the bowl. Cover the bowl with plastic wrap and refrigerate for 30 minutes.

Position a rack in the center of the oven and heat the oven to 350°F. Line a large cookie sheet with parchment. Divide the dough into 4 equal pieces in the shape of logs and place on the cookie sheet. Working on the sheet, shape  into a loaf about 10 inches long, 3 inches wide, and 3/4 inch high. Bake until the tops are browned, cracked, and crusty, and spring back slightly when gently pressed, 30 to 35 minutes.

Cool about 30 minutes on the cookie sheet. Reduce the oven temperature to 325°F.

Transfer each loaf to a cutting board and with a sharp serrated bread knife. When slicing, hold the sides of the loaf near each cut to keep the slices neat. Put the slices cut side down on the cookie sheet and bake until the biscotti are dried and the cut surfaces are lightly browned, 15 to 20 minutes. Transfer the cookie sheet to a rack and let the biscotti cool completely. The biscotti may give slightly when pressed but will harden as they cool.