Baked gorgonzola stuffed pears

When it comes to creating an easy fall appetizer that’s as elegant as it easy to make. baked gorgonzola- stuffed pears are the perfect choice. The natural sweetness of ripe pears with the creamy bold creamy flavors of gorgonzola, and the crunch of walnuts resulting in an appetizer that’s delicious. When baked the pears become tender, while the gorgonzola melts into a creamy, tangy deliciousness.  Whether served as a starter or a elegant snack these baked gorgonzola stuffed pears  are sure to become a favorite for their simplicity and flavor.

What to use for this baked gorgonzola stuffed pear recipe

Choose slightly underripe pears and large ones. This recipe is perfect for those stone-hard pears. Roasting the pears softens them up without making them mushy. The best ones for roasting  are Anjou, bosc or my personal favorite Bartlett. They all retain their shape and flavor when baked.

Gorgonzola the star ingredient in this recipe adds a creamy, tangy flavor. You can use regular or dolce (a milder, creamier version) or blue cheese is a good substitute.

The walnuts add crunch and a nutty flavor i chop them fine you can also leave some whole to place on top of the pears.

The honey adds sweetness to balance the gorgonzola,  maple syrup does the same thing.

A sprinkle of fresh thyme or rosemary adds a hint of earthy flavor that complements the pears and cheese.

Ingredients

• 4 pears
• 1 cup gorgonzola
• 1 cup chopped walnuts
• 1 Tbsp. thyme
• 4 Tbsp. honey

Instructions

1.  Set your oven to 375-degrees
2. Start by washing the pears and drying. Then cut in half and scoop out the seeds.
3. Mix the gorgonzola, chopped walnuts, thyme and 2 Tbsp. of the honey.
4. Fill the cavities of the pears with the filling. Roast in the preheated oven for 20 -30 minutes. Then  drizzle the pear halves remaining honey . ENJOY!!!!

Crostata di marmellata

Crostata di marmellata is an Italian jam tart with a light pastry crust, jam or fruit filling and a lattice top. Marmellata means jam  in Italian , which is what crostatas are filled with. apricot, raspberry, cherry and my personal favorite strawberry. Crostate di marmellata  is one of the most popular homemade Italian desserts.  And something you will find in most Italian kitchens and all over cafes in Italy.

Things to know about crostata di marmellata

A crostata di marmellata recipe usually features a filling of homemade jam made from the season’s latest harvest. Since this is a recipe to make year-round and some of us don’t regularly made our own jam a good quality  store- bought jam works well.

Some crostata recipes use oil instead of butter for the crust. I have used both oil and butter and my preference is butter.

Traditionally crostatas have a plain unsugar top, I like to sprinkle the top lightly with powder sugar for a pretty effect.

Ingredients

• 2  cups of flour more for the work surface
• 2 tsp. baking powder
• 1 cup of sugar
• 1 stick of butter
• 2 eggs
• 1 Tbsp. vanilla
• Juice and zest from one lemon
• 2 cups of your favorite jam

Instructions

1. Add the baking powder to the flour mix until well combined place on a work surface.
2. Make a well in the center add the eggs, sugar, vanilla, lemon juice and zest,  beat with a fork or wisk until well blended. Then add the cubed cold butter. Using your hands in the shortest amount of time and as quickly as possible adding a little flour on the work surface to prevent the dough from sticking knead the pasta frolla  into a smooth soft ball. Wrap in elastic wrap and refrigerate for a least one hour or  overnight.
3. After you have chilled the dough let it come to room temperature  for10 to 15 minutes. Preheat your oven to 375-degrees and grease a 8 inch tart pan with butter.
4. Then cut the dough into 2 parts one into 1/3 for the the lattice top set aside.  Take the remaining 2/3 piece of Italian pastry dough and on a lightly floured work surface roll out the dough into 1/4 inch thick circle. Wrap the dough around the rolling pin and unwrap over the tart pan pressing into shape, cut off excess and add to the reserved dough. Roll out the reserved dough into a circle 1/4 inch thick cut into 10 equal size strips.
5. Spread the pastry crust with the jam .  Lay 5 of the dough strips over the jam in a diagonal pattern. Lay the remaining 5 pieces in a diagonal patter in the opposite direction forming a diamond pattern.
6. Bake in a preheated oven for 35 to 40 minutes. let cool slightly before cutting. ENJOY!!!!

  Apple cinnamon zeppole Fritters

These Easy Cinnamon Apple zeppole Fritters are luscious deep fried donuts filled with apples,  full of cinnamon flavor and covered in sugary goodness or a simple glaze.

You can have these delicious warm fritters in your hands in less than 30 minutes. Be sure to stash some for yourself before setting them out they disappear really quick.

I love apple recipes, but honestly who doesn’t? After all with so many different varieties I like to use them in sweet and savory recipes.

What variety of apple you use doesn’t  matter much. unless you prefer one variety over another. In this Easy Cinnamon Apple zeppole Fritter recipe I used what I had 1 Gala and 2 golden delicious.

3 Tips When Making   Apple zeppole Fritters

The first tip when making these Easy Cinnamon Apple zeppole Fritters is the oil you use. Canola oil is the best oil for frying because of it’s high smoke point, neutral flavor and high value.

Second. the oil temperature needs to be between 360 and 375 degrees for the fritters to cook all the way through keeping them crispy on the outside and fluffy on the inside.  It’s a good idea to invest in a food thermometer or a counter top electric fryer!!!

Third, These Easy Cinnamon Apple Fritters with a generous amount of sugar with still warm or make a simple glaze by mixing 1 cup of powered sugar with 1 tsp.  vanilla and 1 Tbs. of water to drizzle over the fritters.

And lastly please leave me a comment if you make these easy Apple fritter recipe and please don’t forget to tag me on Instagram with your creations. I love hearing from you!!!!

Ingredients

• 2 cups canola oil for frying
• 3 apples peeled and cut in small dice
• 1 cup flour
• 1/2 cup sugar
• 1 Tbs. cornstarch
• 1 tsp. baking powder
• 1 Tbs. cinnamon
• 1 tsp. cloves
• 1 Tbs. vanilla
• 2 eggs separated
• 1 Tbs. lemon juice
• 1/4 cup milk
• 2 Tbs. melted butter

Instructions

1. Chop  the pitted unpeeled apples into small pieces add the juice from one lemon. 1 tsp. of cinnamon and 1 Tbsp. of sugar . Set aside while you make the batter
2. In a large saute pan bring the oil to 350 degrees over moderate heat
3. Mix the flour. baking powder, cinnamon and cloves
4. In a clean bowl  beat the egg whites with a pinch of salt until stiff set aside in a separate bowl  beat the egg yolks with the sugar until light and fluffy then mix in the milk, vanilla and melted butter
5. Slowly wisk flour mixture into the egg mixture
6. Mix in the apples
7. Fold in the egg whites
8. Drop by heaping Tablespoons into hot oil being sure the oil is hot and not do overcrowd the pan
9. Fry 4 to 5 minutes per side or until golden brown
10. Drain on paper towels sprinkle generously with powder sugar will warm. ENJOY!!!

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!!!

Plum Cake Recipe

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.

 What’s on Of Top This Plum Cake Recipe

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.

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

4 cups unpeeled sliced plums

1  cup sugar

2 eggs

1 stick of butter room temperature

juice from two lemons

1/2 cup sour cream

1 1/2 cups flour

3 teaspoon baking powder

2 Tbs lemon rind

1 Tablespoons each vanilla, cinnamon and nutmeg

Instruction

Heat oven to 350

Grease a 9 inch spring from pan with butter

Beat sugar and butter until light

Add eggs and beat until pale about 1 minute

Add sour cream, vanilla and lemon juice mix well

Combine baking powder, nutmeg and cinnamon with flour

Mix until just blended

Pour into greased pan

Mix plums with 1/3 cup sugar 2 Tbs. of flour, 1 Tablespoon each cinnamon, lemon rind and lemon juice

Pour plum mixture over cake batter

Bake in a 350 degree oven for 1  hour

Make a glaze of powder sugar and lemon juice to drizzle over cooled cake or sprinkle with powdered sugar

Enjoy!!!!!

Paradise lemon bundt cake

The key to this Paradise lemon bundt cake appeal is the balance of sweetness and tartness, Paradise brand candied lemon peel, adds  vibrant citrus flavors. Summery  lemon flavor is carried over in the lemon infused glaze. The result is a cake that’s not too sweet or too tart, but just right.

If you are a lover of citrus flavored cakes and crave something sweet and tart, then this paradise lemon bundt cake recipe is for you!!!

Ingredients that make a difference

Quality ingredients are essential in this Paradise lemon bundt cake to making a delicious cake.

High quality ingredients such as Paradise candied lemon peel

offer more intense and more natural lemon flavor.

The texture of a cake is depend by the quality of ingredients. Fresh eggs, high quality flour and good flavor  add ins contribute to a tender and moist cake.

Happy baking everyone here is a link to paradisefruitco.com for 20% percent any of their natural sweetened fruits.

Also important when baking cakes is to use the right size pan . In this bundt cake recipe I used a 9 inch bundt pan.

Ingredients

• 3 eggs
• 1 1/3 cups of sugar
• 1/2 cup milk
• 1 cup oil (50 50 blend canola and extra virgin olive oil
• Juice and zest from one lemon
• 1 Tablespoon vanilla
• 2 1/2 cups flour
• 1 Tablespoon baking powder
• 8 oz. tub Paradise candied lemon peel
• Ingredients for the glaze
• 2 cups powder sugar
• juice from one lemon

Instructions

1. Start by beating the eggs with sugar until light and fluffy
2. Add the lemon juice and peel
3. Then add he oil and milk beat until well combined
4. Mix the baking powder with the flour
5. Slowly add the flour mixture to the liquid mixture mix just until well combined
6. fold in the Paradise candied lemon peel
7. Bake in a  greased 9 inch Bundt  pan in a preheated 350- degree oven for thirty five to forty minutes.
8. Make the glaze by mixing the powder sugar with the lemon juice. Drizzle the cooled lemon bundt cake with this glaze. 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

• 6 cups finely ground walnuts
• 1 1/2 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
3. Add the slightly beaten egg whites mix until well combined
4. Form into balls roll in powder sugar
5. Place a walnut half in the center
6. place on a parchment covered cookie sheet
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!!!!