Classic Italian Apple cake

Classic Italian apple cake Torte di mele can be found in most Italian kitchens. It’s soft , fluffy and easy to make with just a few ingredients you probably already have on hand.

I grew up with my Mama making this cake, but she never measured the ingredients and just make it by eye and look of the batter. Italians are like that, myself included we cook by sight and feel. But you don’t have too. This is my mama’s torte di mele recipe, that I am so happy to share with you.

One day while she was making the cake I grabbed a pen and  wrote the the recipe out as she making the cake.

Why I love this classic Italian apple cake

First, you only need a few recognizable ingredients. No ingredients that you can’t pronoun. And it’s make with ingredients you probably already have on hand.

Second, the cake is made all in one bowl. There is no separating of the eggs and everything is mixed in one bowl.

Third, It looks so pretty with the sliced apples  and powder sugar on top.

And lastly you can make it ahead of time for easy  entertaining.

Here is the link to the springform pan and an olive  canola oil blend.

Ingredients

• 3 eggs
•  1 cups of sugar
• 1 cup olive oil canola blend
• 1 Tbsp vanilla extract
• Juice and zest from one lemon
• 2 1/2 cups all purpose flour
• 1 Tbsp. baking powder
• 1/2 tsp. salt
• 3 cups unpeeled honey crisp apples diced
• 1 apple sliced thin for the top plus 2 Tbsp. of sugar
• Powder sugar for dusting

Instructions

1. Preheat your oven to 350- degree
2. Star by cutting your apples into small dice. add 2 Tablespoons of sugar and a squeeze of lemon. Set aside while preparing the batter.
3. In a large bowl  beat the eggs with the sugar until light and fluffy. Add the oil, vanilla and the juice and zest from one lemon mix until well combined.
4. Mix the baking powder and salt with the flour. add to the egg mixture, mix only until well combined. Then mix in the diced apples.
5. Grease an 8 inch springform pan, add the cake batter. Slice one unpeeled apple thin and line the top of the cake with the apples, sprinkle with 1 Tbsp. of sugar and bake in a pre heated oven for 35 to 40 minutes.
6. Let cool slightly before removing from the pan. Sprinkle with powder sugar. ENJOY!!!

baked vegetarian  zucchini meatballs

This easy vegetarian baked zucchini meatball recipe is another  perfect way to enjoy the bountiful  summer harvest of zucchini.

Also known as polpette di zucchini, these vegetarian meatballs are full of flavor. They are made with fresh summer zucchini and creamy ricotta cheese. these zucchini meatballs are a delicious way to add more vegetables to your diet.

The zucchini adds a light delicious flavor and keeps the “meatballs” moist and tender.

Tips and tricks for this vegetarian baked zucchini meatball recipe

First grate the zucchini I use a hand grater then add salt and let it sit to extract as much liquid as possible. Zucchini has a high water content, this is an important step to insure your meatballs don’t become soggy.

Use a binder, because zucchini adds moisture, you will need a good binder to keep the meatballs together eggs and breadcrumbs work well. If you want a gluten free option almond flour can be used in place of breadcrumbs.

Bake the meatballs before cooking them in the marinara sauce. this step also helps to extract moisture and adds a crispy crust.

One more tip you can use any marinara sauce you like, but one of the stables I always have on had is my easy marinara sauce whether it’s in my refrigerator or freezer. Having this marinara sauce on hand is a meal prep savor.

Ingredients

• 2 medium zucchini
• 1 egg
• 1 cup ricotta cheese
• 1 cup grated parmesan cheese
• 1 cup breadcrumbs
• 1/2 cup flour
• 2 Tsp. finely minced garlic
• 1/2 cup finely chopped onions
• 1 Tbsp. salt
• Salt and pepper to taste
• 1/3 cup chopped Italian parsley
• 3 cups of my easy marinara sauce

Instructions

1. Start by grating the zucchini into a bowl salt with the one Tbsp. of salt and let sit for at  30 minutes. Then using your hands squeeze out as much of the liquid as possible. Then pat the zucchini dry with paper towels. Toss the extracted water.
2.  Add the rest of the ingredients to a bowl. mix well before adding the zucchini.
3. With slightly wet hands roll the mixture into golf size balls. Bake on a lightly oiled cookie sheet in a preheated 375- degree oven for 12 to 15 minutes.
4. Bring the marinara sauce to a slow simmer add the zucchini meatballs and simmer 30 minutes longer. Top with grated parmesan and fresh basil leaves. ENJOY!!

Lemon ciambellone bundt cake

This easy Italian lemon ricotta bundt cake called ciambellone in Italian, is a simple moist cake  with lemon flavor and a hint of vanilla. It’s delicious with morning coffee or afternoon snack.

A homemade lemon Ciambellone or bundt cake is a staple in most Italian homes. It’s the cake my mother made for company and family. I don’t ever remember visiting family or friends where they didn’t bring out what looked like a  just baked ciambellone.  There are as many variations as there are people who make it.

A few variations for this Lemon Ciambellone bundt cake

1. Fold in 2 cups of fresh blueberries into the batter
2. Mix in 1 cup of finely ground almonds to the batter for a nutty flavor. Sprinkle some shaved almonds on top before baking for added crunch.
3. Fold in 1 cup of mini chocolate chips for your chocolate lovers.  I make a simple lemon glaze to drizzle over the cake. You can also dust it with powder sugar for a lighter taste and appearance. I have linked the bundt pan.
4. If you make this lemon ciambellone bundt cake please leave me a comment. I love hearing from you. It’s my favorite part!!!

Ingredients

• 4 eggs
• 2 cups sugar
• 1 stick of butter
• The juice and zest from 2 lemons
• 2 Tbsps. vanilla extract
• 1 1/2 cups ricotta
• 3 cups of flour
• 2 Tbsp. baking power

Instructions

1. Preheat your oven to 350-degrees
2. In a large bowl beat the eggs with the sugar until light and double in volume
3. Then add the butter, vanilla,  ricotta and the lemon juice and zest. continue beating until well combined.
4. Mix the baking powder with the flour. slowly add the flour mixture to the egg mixture. Mix only until all ingredients are well combined.
5. Pour the cake batter into a well greased 9 cup bundt pan. Bake in a preheated 350-degree oven for 45 t0 50 minutes. Or until an inserted toothpick comes out clean.
6. Let cool for 15  minutes before removing from the pan.
7. Make a simple glaze by mixing 2 cups of powder sugar with the juice from 1 lemon. ENJOY!!!

Fresh Plum Lemon Cake

This  Plum cake recipe is one of my favorite Summer dessert. We have a plum tree loaded with the most delicious Italian plums. The tree is so prolific the fruit fills every branch and limb, often ripening all at once.

And what would summer be without a plum cake?I love summer fruit desserts, what I don’t like is spending a lot of time making them.

This Plum Cake comes together quick,  is simple and can be on your table in an hour.

Plums  tend to sink to the bottom in cakes,  in this recipe we put them on top of the batter. I like to use a spring form pan for this recipe, it releases the cake easily and makes a pretty presentation.To make it more  elegant for special occasions, I drizzle it with a lemon glace, sprinkle it with powered sugar and almonds.

Oh and don’t forget the ice cream….Summer is exciting, not only for warm , lazy days laying in the hammock daydreaming, although I love these simple pleasures,

I look forward to  the fruits and vegetables of the Summer . My food becomes more relaxed, not so fussy in Summer.This recipe is a prefect example, using fresh plums.

 Things to know about is Fresh Plum Lemon Cake

The beautiful thing about this Plum cake recipe is you can keep it real simple like I did ,and top it with powered sugar. Or you  can a little more fancy and make a simply glaze by mixing 2 cups of powdered sugar 2 tablespoons of lemon juice.

And if you want to really dress it up serve it warm with a scoop of vanilla ice cream.

Notes

• Italian prune plums work especially well because they hold their shape during baking.
• The cake is even better the next day as the plum juices soak into the crumb.
• Serve with whipped cream, vanilla gelato, or a cup of coffee.

Plain or fancy your going to love this recipe!!! Please leave me a comment, let me know your experience with this recipe. And please don’t forget to tag me on Instagram, I love hearing from you!!!

Ingredients

Ingredients

For the Cake

• 3 cups sliced fresh plums (leave skins on)
• 1 cup granulated sugar
• ½ cup (1 stick) unsalted butter, softened
• 2 large eggs
• ½ cup sour cream
• 1/4 cup lemon juice
• 1 tablespoon lemon zest, plus1 tsp.  more for the plums
• 2 teaspoons vanilla extract
• 1½ cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg

For the Plum Topping

• 3 cups Sliced plums
• ⅓ cup granulated sugar
• 2 tablespoons flour
• 1 teaspoon cinnamon
• 1 tsp. lemon zest
• 1 teaspoon lemon juice

Optional Lemon Glaze

• 1 cup powdered sugar
• 2–3 tablespoons lemon juice

• Instructions

  1. Preheat oven to 350°F. Grease a 9-inch springform pan with butter and lightly dust with flour.
  2. In a large bowl, beat the butter and sugar until light and fluffy, about 3 minutes.
  3. Add the eggs one at a time, beating well after each addition until the mixture becomes pale and creamy.
  4. Mix in the sour cream, vanilla,  lemon juice, and 1 tablespoon of the lemon zest.
  5. In a separate bowl, whisk together the flour, baking powder, cinnamon, and nutmeg.
  6. Add the dry ingredients to the wet ingredients and mix just until combined. Do not overmix.
  7. Spread the batter evenly into the prepared pan.
  8. In a medium bowl, toss the plums with the ⅓ cup sugar, flour, remaining lemon zest, cinnamon, and lemon juice.
  9. Spoon the plum mixture evenly over the batter.
  10. Bake for 55–65 minutes, or until a toothpick inserted near the center comes out clean.
  11. Cool in the pan for 15 minutes before releasing the springform ring. Let cool completely.
  12. Drizzle with the lemon glaze or dust generously with powdered sugar before serving.

Lemon blueberry ricotta  Bundt cake

It’s no secret I love Bundt cakes. Bundt cakes are easy to make and delicious plus the combinations are endless. This lemon blueberry ricotta bundt cake is easy and it doesn’t need too many ingredients. Moist and fluffy this Italian lemon ricotta cake is delicious.

I love the combination of lemon and ricotta together. I use ricotta and lemon together in many recipes, both sweet and savory. But when you add blueberries to this sweet ricotta and lemon  cake it takes this already delicious lemon blueberry ricotta cake up a level!!!

Tips For making this Lemon blueberry  ricotta Bundt cake

Tip number 1! To insure a light cake be sure to beat the mixture after adding the ricotta until light and fluffy, 2 to 3 minutes.

Number 2!  Use the right size pan in this recipe I used a 10 inch bundt pan.

Three ! Use Italian ricotta cheese. Cottage cheese doesn’t produce the same flavors.

And lastly oven temperatures vary. Check for doneness by inserting a toothpick in the center if it comes out clean its done. Let cool before slicing.

Please leave me a comment. Let me know your experience with this lemon blueberry Bundt cake recipe. Love hearing from you its my favorite part!!!

Ingredients

• 1 cup canola olive oil blend
• 1 1/2 cup sugar
• 3 eggs
• 1 Tablespoon vanilla
• rind and juice from one lemon
• 2 cups ricotta
• 2 cups blueberries
• 2 1/2 cups sifted flour
• 1 tablespoon baking powder
• pinch of salt
• powered sugar

Instructions

1. Beat the eggs, sugar and ricotta until light
2. add the oil, vanilla and the lemon rind and juice
3. Mix well
4. Add the flour and baking powder mix until just well blended
5. Fold in the blueberries
6. Bake in a 350 degree oven for 45 minutes in a greased 10 cup bundt pan
7. Sprinkle  cooled cake with powered sugar

Authentic Italian amaretti cookies

These authentic Italian amaretti cookies are one of the easiest homemade Italian desserts you’ll ever make. Crisp on the outside, soft and chewy in the center, these classic almond cookies are naturally gluten-free and made without butter, making them a simple yet elegant treat for any occasion.

The secret to traditional amaretti cookies is almond flour, which gives them their signature delicate texture and rich almond flavor. Made with just a handful of pantry staples, these cookies come together quickly and are perfect for holidays, special celebrations, or whenever you’re craving a sweet bite with your afternoon coffee.

Lightly dusted with powdered sugar before serving, these classic Italian almond cookies are as beautiful as they are delicious. Once you make a batch, you’ll see why this authentic amaretti cookie recipe has been loved in Italy for generations.

Ingredients

• 3 egg whites
• 3 cups almond flour
• 1 cup sugar
• 1 tablespoon almond extract
• 1 /2 cup powder sugar (optional)

Instructions

1. Beat the egg whites until stiff
2. In a bowl add 3 cups almond flour, the sugar and the almond extract
3. Fold the whites into the almond flour mixture until well combined
4. shape into golf size balls press roll in granulated sugar press a whole almond in the center ( point up )
5. Bake in a 325- degree oven for 15 -20 minutes
6. Let the cookie cool before sprinkling with powder sugar if using . Enjoy!!!

Gluten free Italian walnut cookies

Hello Everyone!!! I didn’t think gluten free and Italian cookies could be in the same sentence.  Not only are these Italian walnut cookies gluten free, there is no flour or butter in these nutty cookies. Oh and the best part this cookie recipe only needs five ingredients, if you count the powder sugar they are rolled in!!!

Three tips for success when making gluten free Italian walnut cookies

First start with fresh high -quality walnuts and other ingredients. using fresh walnuts will enhance the flavor and texture of your cookies.

Second insure that the walnuts are finely ground to incorporate them evenly into the dough. This  will prevent large chunks from affecting the texture of the cookies and ensure a consistent taste in every bite.

And lastly you can adjust the amount of sugar in this gluten free Italian walnut cookie recipe to fit your lifestyle and taste. Experimentation with different ratios will help you find the prefect balance for your taste preference.

And please don’t forget to tag me on Instagram if you make these gluten free Italian walnut cookies. I love hearing from you. It’s my favorite part!!!

Ingredients

• 3 cups finely ground walnuts
• 1 1/3 cups of sugar
• 2 Tablespoons vanilla extract
• 2 egg whites slightly beaten
• powder sugar for rolling walnut half for decoration

Instructions

1. Start by grinding the walnuts in a food processor until very fine
2. stir in  the sugar and vanilla and pulse until well combined
3. add the egg whites
4. Drop by tablespoon in powder sugar
5.  With the tablespoon place on a parchment covered cookie sheet
6. place a walnut half in the center
7. Bake in a preheated 350-degree oven for seven to 10 minutes. Enjoy!!!!

Orange Thumbprint cookie recipe

Orange zest thumbprint cookie are full of citrus flavors. These irresistible treats are not only pretty to look at but also delicious to eat. Buttery cookie delights baked, rolled in powder sugar and filled with jam. These tangy orange thumbprint cookie delights will brighten your day.

Variations for this orange thumbprint cookie recipe

The first variable in this orange thumbprint cookie recipe is the jam you use can be any jam or jelly that fits your lifestyle and taste. I used orange marmalade to compliment the orange flavorings in the cookie dough.

Second I used the juice and zest from one orange you can use the juice and zest from one lemon if you like, or a combination of both orange and lemon. Lastly be sure to hide some of these orange cookies for yourself. they tend to disappear quickly.

Here is a link to the hand  juicer I use https://amzn.to/3HguDfN

Ingredients

• 1 stick of butter
• 1 cup sugar
• 1 egg
• juice and zest from one orange
• 1 tablespoon vanilla extract
• 2 1/2 cups of flour
• 1 teaspoon baking powder
• orange marmalade
• power sugar

Instructions

1. Start by beating in a bowl the butter with the sugar until light and fluffy
2. Add the egg, vanilla and the juice and zest from the orange beat until well blended
3. Mix the baking power with the flour
4. Add the flour mixture to the bowl and mix just until well combined
5. Roll the  dough into golf size balls press your thumb in the center
6. line a cookie sheet with parchment paper bake the cookies in a preheated 350-degree oven for7 to 10 minutes
7. cool the cookies slightly then roll in the power sugar and fill the centers with the orange marmalade, DELICIOUS!!!!

 Ciambella Italian Bundt Cake

Hello everyone

Ciambella is an easy Italian Bundt cake found in most Italian kitchens. This Italian bundt cake is light and full of lemon flavors.

Most of you know although I am an admire of fancy towering layer cakes, I am a baker of simple cakes. And a lover of bundt cakes because of how easy they are versatile and easy they are to made. You could make a bundt cake everyday for a week and not repeat the same recipe.

This Italian bundt cake is easy to make and uses few ingredients, you probably already have on hand.

This Ciambella Italian bundt cake recipe is my most request cake recipe not only because its easy but its delicious. It’s an impressive cake with not too much effort!!!

Tips for success when making Ciambella Italian Bundt cake

The first tip

When making this Ciambella Italian bundt cake is to beat the eggs and sugar until light. This process takes about 5 minutes.

Second

Be sure to preheat your oven before baking. Baking temperatures can vary depending on your oven check after 35 minutes for doneness by inserting a toothpick in the center and if it comes clean the cake is done. It’s the old fashion way that still works.

Third the right pan is important.

If the pan is too big or too small for this recipe your  cake will either be to flat or the batter will be spilling over. A lot of you wanted to know what bundt  pan I used. Here is the link to the  decorative bundt pan I used in this recipe.

And lastly if you make this recipe please leave me a comment. I love hearing from you. It’s my favorite part!!!

Ingredients

• 5 Eggs
• 1 1/2 cups of sugar
• 1 cup vegetable oil
• 1 cup water
• lemon zest and juice from 2 lemons
• 1 Tablespoon vanilla
• 2 1/2 cups sifted flour
• 1 Tablespoon baking powder

Instructions

1. Preheat oven to 375 degrees
2. beat the eggs with the sugar until light and double in volume about 3 minutes
3. Add the lemon zest, juice , oil , water and vanilla beat until mixed well
4.  Mix the sifted flour with the baking powder. Add to the egg mixture slowly mixing just until well incorporated.
5. Bake in a preheated 375 degree oven 35 to 40 minutes.
6. Dust with powder sugar. ENJOY!!!

 Easy Cranberry Sauce in Minutes

You won’t believe how quick this Easy  Cranberry Sauce comes together.  It takes just minutes to make, and taste so much better than store bought you won’t be buying store anymore.

Fresh cranberries, oranges and cinnamon make this a favorite Thanksgiving side. Cranberry sauce is under rated. I love it and can’t image Turkey without Cranberry Sauce, they go together like peas in a pod.

And because it’s so easy to make- don’t save making it only on Thanksgiving, it’s a prefect bruschetta topping and delicious over ice cream!!

Things to about this Easy Cranberry Sauce in Minutes recipe

I love easy recipes that come together quickly, use few ingredients and taste delicious. This Easy Cranberry Sauce has the trifecta

for recipe love.  It’s one of those recipes you just put in the pot and stir occasionally.

I will say that it does taste better the day after you make or even two days before you plan on serving it.

To add a festive touch to your holiday table serve this Easy Cranberry Sauce in a pretty serving bowl.

If you make this recipe please leave me a comment and don’t forget to tag me on Instagram with your creations. I love hearing from you it’s my favorite part!!!! And if your looking for more easy side dishes try my roasted parmesan broccoli side dish

Ingredients

• 1 lb. fresh cranberries
• 1 cup orange juice
• 1 cup sugar
• 2 cinnamon sticks
• 1 tablespoon orange rind
• 2 oranges peeled and pitted cut in small dice

Instructions

1. Rinse the cranberries
2. put all ingredients in medium saucepan
3. Simmer covered 15 minutes
4. Remove cinnamon sticks
5. Refrigerate  over night