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

 Almond Biscotti – Easy Classic Italian Cookie Recipe

Almond biscotti are buttery, soft and chewy. There is no butter in these buttery Italian flavored cookies.

These biscotti are made with ground almonds, egg whites, almond flavoring, sugar and just a little bit of flour. I roll these cookies in powdered sugar and press a whole almond in the center before baking.

Biscotti are one of my weaknesses ( I have a few ) so I always put some aside for myself , they tend to disappear quickly!!!

A few tips when you make these  Almond Biscotti – Easy Classic Italian Cookie Recipe

Tip number one: When you make these almond biscotti be sure to grind the almonds to a fine consistency. You can use almond flour in this cookie recipe if you increase the amount by 1/2 cup.

Second: Beat the egg whites until frothy before adding the almond flavoring. Then continue beating until stiff.

Third:  Refrigerate the biscotti dough until chilled before rolling in the powdered sugar.

Lastly if you make these delicious almond biscotti leave me a comment, and please don’t forget to tag me on Instagram. I love hearing from you it’s my favorite part. If you love cookies as much as I do Try my gluten free Italian walnut cookies.

Ingredients

• 3 egg whites
• 2 1/2 cups finely ground almonds
• 1/2 cup flour
• 3/4 cups sugar
• 1 teaspoons baking soda
• 1 tablespoon almond flavoring
•  1 cup powder sugar
• Whole almonds

Instructions

1. Pre heat your oven to 375 degrees
2. In a blender grind the almonds until fine
3.  Add the cream of tartar to the egg whites. beat until almost stiff before adding in the almond flavoring. Continue beating until stiff.
4.  In a separate bowl mix the ground almonds, sugar, flour, and the baking soda.
5. Fold the egg whites into the almond mixture
6. refrigerate the dough until chilled
7. Then roll into balls and roll in the powdered sugar.
8. Place on parchment paper press a whole almond in the center of each biscotti.
9. Bake in a 375degree oven for 7 to 10 minutes. ENJOY !!!

 Twice baked Almond Biscotti

Almond biscotti are a kind of twice-baked cookie, and this versatile recipe is one of my favorites. I’ve made them with sliced almonds, and with pistachios, oranges, and cranberries for the holidays. I’ve dipped the cooled biscotti in melted chocolate for my chocolate-loving family and friends.

In this recipe I used hazelnuts, but you can use what you like. Whether you use almonds or hazelnuts, they need to be chopped small, for easier slicing, I love my Henckel knife set. Every home kitchen should be equipped with a good set of kitchen knives. Start with a basic chef knife and build your collection, when it’s feasible.

Biscotti for all occasions

These Italian cookies are cake-like, until they are baked the second time, then they are deliciously crispy and crunchy and perfect for dipping in coffee. They’re great for sharing with friends and these almond biscotti are pretty enough to add to your any celebration’s dessert table.

If you make these classic Italian cookies please leave me a comment, and don’t forget to tag me on Instagram. That’s my favorite part: your experience with my recipes! Cookies are my weakness, if you feel the same try some of  my other favorites

lemon ricotta cookies or my personal favorite Italian lemon knot cookies.

Ingredients

• 3 eggs
• 1 stick room temperature butter
• 1 1/2 c. sugar
• 1 Tbsp. each vanilla and almond extract
• 2 1/2  c. flour (if using gluten-free flour, increase by 1/3 cup )
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 2 c. sliced almonds

Instructions

1. Combine eggs, butter, sugar, and extracts together and blend until light and fluffy
2. Add the baking powder and baking soda into the flour
3. Sift the dry ingredients into the egg mixture and mix until just smooth.
4. If you want to add almonds, hazelnuts, or other add-ins, fold them in now.
5. Dust your hands and your work surface with flour, and then form the dough into two logs about two inches across and one inch thick
6. Bake in a 350º F oven until firm, about 20 minutes
7. Remove logs from then oven, then lower oven temperature to 200º F
8. Cut logs on a diagonal
9. Return cut logs to the oven for an additional 15 minutes of baking or until they are golden brown and crispy. ENJOY!

Marbled Ciambella Italian Bundt cake

This marbled Ciambella Italian bundt cake is  a take on the my classic lemon Ciambella bundt cake. My most requested shared and saved recipe.

There’s nothing better than an easy cake recipe that uses few ingredients and comes together pretty quickly.

I love pretty, fancy, layer cakes but never mastered the art of cake decorating. So I stick with what I know, cakes that are easy to make and taste like the Italian bakery down the street.

Tips for success when making this Marbled ciambella Italian bundt cake

The first tip when you make these marbled Italian bundt cake is to beat the sugar and eggs together until light and fluffy before adding the rest of the liquid ingredients.

Second after adding the flour only mix until well incorporated.  Over mixing after adding flour produces a dense cake.

Third to get an even marbled look alternative between the white and the chocolate batter swirling with a fork beginning and ending with the white batter.

Lastly the right size pan is important no matter what your cooking, but especially so in baking. The right size bundt pan can make the difference between success and failure when making  this marbled Italian bundt cake.

Ingredients

• 5 eggs
• 1 3/4 cups sugar
• 1 cup canola and olive oil blend
• 1 cup water
• zest and juice from 1 orange
• 1 Tablespoon vanilla
• 2 1/2 cups sifted flour
• 1 tablespoon baking powder
• 1/2 cup unsweetened cocoa powder

Instructions

1. Preheat your oven to 375 degrees
2. Grease your Bundt pan
3. Beat the eggs with the sugar until light and fluffy
4. Add the orange zest, juice, oil and water beat until well blended
5. Mix the flour with the baking powder add the the egg batter a little at a time just until mixed well.
6. Set aside 1 1/2 cup of the batter disolve the cocoa powder in 2 tablespoons of warm  water.
7. pour half of the white egg batter in prepared pan then add the chocolate batter using a fork swirle the chocolate batter into the white batter.
8. Continue the process with the white and  chocolate batter.
9. Bake in a preheated 375 degree oven for 40 t0 45 minutes.
10. Let cool slightly before removing from pan.
11. Sprinkle with powered sugar. ENJOY!!!