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

You won’t believe how quick this Easy Cranberry Sauce comes together. It 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!!

Why I Love This Easy Cranberry Sauce 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!!!!

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

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

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.

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 !!!

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. chill  the cookie dough. Then roll into balls and roll in the powdered sugar.
5. Place on parchment paper press a whole almond in the center of each biscotti.
6. Bake in a 375degree oven for 7 to 10 minutes. ENJOY !!!

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!

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!!!

Peaches and Cream Cake

This  Peaches and cream cake recipe is one of my favorite Summer dessert.

We have a peach tree loaded with the most delicious peaches. The tree is so prolific the fruit fills every branch and limb, often ripening all at once.

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

This peaches and cream Cake comes together quick,  is simple and can be on your table in an hour, and it’s deliciously easy to make.

Peaches  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 in season fresh peaches.

 What’s on Of Top This Peaches and Cream Cake

The beautiful thing about this Peaches and cream  cake recipe is you can keep it real simple like I did ,and top it with powered sugar and slivered almonds. Or you can get a little more fancy and make a simply glaze by mixing 2 cups of powdered sugar 2 tablespoons of lemon juice, to drizzle over the cake while still warm.

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 easy and delicious Peach cake recipe!!!

Make it and then 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 peaches
• 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
• Instructions
• 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 peaches with 1/3 cup sugar 2 Tbs. of flour, 1 Tablespoon each cinnamon, lemon rind and lemon juice
• Pour peach 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 and almonds.Enjoy!!!!!

Lemon Italian Sponge Cake

The Italian name for this classic Lemon Italian sponge cake is Pan Di Spagna, meaning bread of sponge. What ever you call it after you try it you’ll call it delicious.

In my Italian upbringing this was the cake my Mom make often.

If the sponge cake was for a special occasion a birthday, a birth or a bridal shower the cake was fancied up with a variety of different fillings, frosted and decorated according to season or celebration.

Most often a simply syrup of some rum or  alcohol was poured over the cake while  still warm. Other times, it was a simple one layer sponge cake doused with a sugary lemony simple syrup. In this lemon Italian sponge cake recipe there is no alcohol or simple lemon syrup. Honestly I simply forgot this step, although the cake was delicious anyway.

For the simple lemon syrup boil 1/2 cup sugar with 1/4 cup lemon juice until the sugar is dissolved and the liquid has a syrupy continence about 5 minutes then pour over the warm cake layers,

3 ways to Make this lemon Italian Sponge Easy

Want to make this Italian sponge more easy??  One way You can do that is by using vanilla pudding for the lemon cream filling. Here’s how: follow the package directions on the package for the vanilla pudding substitute 1/4 of the milk with freshly squeezed lemon juice, it’s that easy.

The second way you can speed things up, when you make this  lemon sponge cake instead of the whipped cream frosting you can use whipped topping, although the whipped cream version is sure easy to make.

And third this Lemon Italian Sponge Cake  may sound and look intimidating, but it’s not. This sponge cake can be made in steps, the cake and  filling can be make the day before, then assembled and frosted the day you plan to serve it.

One more thing, be sure to use the right size cake pan. I can’t tell you how many times I’ve ruined food by using the wrong size pan.

Ingredients

• • 8 eggs
  • 1 1/2 cups flour
  • 1 1/2 cup sugar
  • 4 teaspoons baking powder
  • 4 teaspoons vanilla extract
  • For the lemon filling
  • Fill a pan 2 inches deep with water set a bowl  securely on top
  • mix 3 eggs +1egg yolk 3/4 cup sugar and 1/2 cup lemon juice cook over the water until thicken stirring continually about 10 minutes.
  • Let cool slightly stirring from time to time, then with an immersion blender or counter top blender add 1 stick of butter 1 tablespoon at a time with the blender running to form a smooth consistency
  • Spread the cooled caked with the cooled lemon cream

  Instructions

  1. Pre heat oven to 350 degrees
  2. Grease 2 eight inch cake pans
  3. Beat eggs and sugar until light and double in volume about 5 minutes
  4. Add the lemon juice
  5. Blend flour and baking powder together
  6. Mix flour mixture into egg batter
  7. Divide batter among the two cake pans
  8. Bake for 30 minutes or until an inserted toothpick comes out clean
  9. Cool completely
  10. layer with the lemon cream
  11. Frost with stabilized whipped cream
  12. For the stabilized whip cream frosting mix 1 tsp plain gelatin with 1 Tbls. water In a mixing beat 2 cups of heavy whipping cream until soft peaks form then slowly add 1/2 cup powdered sugar, the gelatin and 1 Tbls vanilla
  13. Decorate with sweeten lemons and silvered almonds

Vanilla Yogurt Sugar Cookies

Don’t let the heart shape of these Vanilla Yogurt Sugar cookies fool you into thinking they are only for Valentines Day. These sugar cookies are my go to recipe when ever am making cutout cookies, the only thing that changes are the shape and flavoring.

Use this recipe to make Saint Patrick’s Day Shamrock cookies sprinkle with some green sprinkles and you have the prefect recipe for any Holiday cutout cookie

The dough in this recipe is easy to roll out, the cookies are crisp on the outside and chewy on the inside full of delicious buttery flavoring, that make this recipe a winner!!!!

3 Tips When Making Vanilla Yogurt Sugar Cookies

The first tip when you make these Vanilla Yogurt Sugar cookies is, the dough needs to be refrigerated and sit at room temperature for 10 minutes for easy rolling.

Two don’t overmix the dough once the flour is mixed in, overmixing at this point produces tough cookies.

And 3 use the right size cookie sheet, this allows for even air flow and even baking.

One more thing if you make this cookies please leave me a comment., and please don’t forget to tag me on Instagram with your creations. I love hearing from you it’s my favorite part!!!!

Ingredients

• 1 stick butter at room temperature
• 3/4 cup sugar
• 1 egg
• 1/2 cup plain Greek yogurt
• 2 1/2 cups flour
• 1  tsp baking powder
• 1/2 tsp. baking soda
• 2 Tbs. vanilla
• FOR THE ROYAL ICING Ingredients
• 3 egg whites
• 3 cups powdered sugar
• 1 tsp. vanilla
• Red food coloring
• Desired sprinkles for decorations

Instructions

1. Preheat oven to 375
2. Cream the butter and sugar together until light
3. Add the yogurt, egg and vanilla mix until well blended
4. Mix the baking powder and baking soda together
5.  Slowly mix the flour mixture with the liquid  ingredients
6.  Mix just until all ingredients are well incorporated
7.  Gather dough into 2 balls flatten into disks, wrap in saran wrap and chill for 2 hours or overnight
8. Take out one disk at a time let sit for a few minutes at room temperature
9. On a lightly floured board roll dough  out to 1/4 inch thickness, cut out into different shape hearts
10. Bake for 8 to 10 minutes
11. Cool completely before frosting with royal icing
12. INSTRUCTIONS FOR THE ROYAL ICING
13. In an non reactive bowl on high speed beat the egg whites until frothy, add the vanilla then  slowly add the powdered sugar will mixing on medium speed
14. Divide into 3 bowls leave 1 white 1 add 1 drop of red food coloring for a pink shade. In the third bowl add enough red food coloring to get a deep red shade. Decorate with sprinkles while still wet or let dry completely to add a top coat of royal icing using a tooth pick to draw patterns in different shades.

Chocolate Mousse Filled Pizzelle

These Chocolate Mousse Filled Pizzelle are a sweet ending to a Valentine dinner or anytime you want a dessert everyone will love.

Delicate, thin, wafer like this recognizable Italian cookies aren’t baked in the oven, they get their shape by pressing the  batter between the hot Pizzella Iron .

This easy, quick cookie can be flavored with vanilla, anise, almond extracts and even chocolate, and shaped into cones to hold delicious fillings.

These cookies are easy, quick, delicious and use few ingredients, the only thing you need is a pizzella iron.

Things To know When Making Chocolate Mousse Filled Pizzelle

The first thing to know when making these Chocolate Mousse Filled Pizzelle cookies is to  be sure the pizzella iron is well oiled and hot.

Another thing is the amount of butter and how tightly you press the iron will determine the texture and thickness.

I like mine thin and crispy, so I add a little less flour, and 2 tablespoons more of butter. You can use margarine or canola oil in place of the butter, I like the flavor of real butter in cookies. As for the flavoring my favorite is that of my childhood, vanilla and anise. Sometimes I use almond extract and mix finely ground almonds in the mix. To form  them into a cannoli  , you have a few seconds while still hot to shape them into  cylinder shapes, let them cool before filling with the chocolate mousse.

These cookies are easy, quick, delicious and use few ingredients, the only thing you need is a pizzella iron, to create restaurant quality desserts at a fraction of the cost without leaving home!!!

Ingredients For the Pizzelle

• 3 eggs
• 1 1/2 cups sugar
• 2 cups flour
• 2 teaspoons baking powder
• 2 teaspoons each vanilla and anise
• 1/2 cup melted butter
• Ingredients For the Chocolate Mousse
• 1 cup cold heavy whipping cream
• 4 oz. bittersweet chocolate
• 2 Tbs. butter
• 2 Tbs. strong coffee
• 3 eggs separated
• 1 Tb. sugar
• Instruction For the Pizzelle
• Heat Pizzelle iron
• Beat eggs with sugar,  until light
• Add melted butter, vanilla and anise extract
• Combine baking powder  with flour
• Add flour to liquid ingredients
• Mix until well blended
• Drop by tablespoon on to hot pizzelle iron
• Press the iron shut
• Bake 3 to 4 minutes
• While still warm fold the Pizzelle cookies into a cannoli shape
• Repeat with remaining dough
• Sprinkle  with powered sugar
• Instructions For the Chocolate Mousse
• Whip the heavy cream to soft peaks, then chill
• Melt the chocolate: put the chocolate, coffee and butter in the top of a double boiler over hot steamy water stirring frequently until smooth
• Remove chocolate form heat let cool until still warm to the touch
• Whip the egg whites until foamy and beginning to hold it’s shape
• Slowly add in the sugar and whip until the egg whites form stiff peaks
• Add the egg yolks to the cooled chocolate mix well
• Gently fold in 1/3 of the whipped cream to thin and loosen the chocolate
• Fold in 1/3 of the egg whites repeat until all the cream and eggs are incorporated into the chocolate chill for at least 2 hours or until set
• Fill a Pastry bag with the chocolate mousse fill the Pizzelle cannoli with the chocolate mousse sprinkle with powdered sugar

Christmas Cream Puffs

This Christmas cream Puff recipe is so easy with such elegant results, sure to impress family and friends. Cream puffs are an iconic and well loved pastry that can be found in French and Italian bakeries, but they are surprisingly easy to make at home.

They require simple, inexpensive ingredients, about 1 hour of your time and basic kitchen tools, a medium pot, a wooden spoon, or a hand mixture  and a pastry bag if you want to pipe the filling into the Cream puff shells, that’s all you need to make a decant restaurant quality dessert.

Three Tips When Making Christmas Cream Puffs

This Christmas Cream Puff recipe is easy. But to ensure success there are a few things to remember. First, to prevent the Cream puff shells from becoming soggy leave them in the oven with the door slightly ajar and the oven off for 1 hour.

Second be sure to cool the puffs completely before filling, or even better fill them just before serving.

And third you can make the cream puff shells  ahead of the time and freeze them filling them when you plan on serving them.

If you make this Christmas Cream puff recipe please be sure to leave me a comment, and please don’t forget to tag me on Instagram with your creations. I love hearing from you, It’s my favorite part!!!

Ingredients

• 1 stick of butter
• 1 cup water
• 1 cup flour
• 3 eggs
• 1/4 cup sugar
• 1 Tablespoon vanilla
• 2 3.5oz. vanilla instant pudding mix
• 2 cups heavy cream
• 1 cup milk
• 1/2 cup butter

Instructions

1. Mix together the vanilla pudding mix cream and milk cover and refrigerate to set
2. Preheat oven to 400
3. In a large pot bring the water, vanilla and butter to a rolling boil
4. Mix  flour with the sugar slowly mix into the water and butter mixture, stirring continually until the mixture forms a ball
5. Using a mixer beat in the eggs one at a time  mixing well after each addition
6. Drop by Tablespoons on ungreased cookie sheet bake 20 to 25 minutes until golden brown
7. Turn the oven off open the door and leave the cream puffs in the oven with it off for one hour
8. Cool completely split them in half and fill them with the pudding mixture
9. Shape them into a Christmas tree  drizzle with chocolate and sprinkle with powered sugar
10. keep refrigerated  until ready to serve