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Honeymoon Ravioli

Nutella Bread for Dessert or for Breakfast!

 

Learn to Make Fresh Pasta (with a video!)

Easy Italian Pulled Pork

I love to sew - come on over and see what I'm making!

Make Homemade Limoncello

 

Harvest Grape Bread

Tips for Homemade Marinara Sauce

Breakfast Fruit Walkaway is a family favorite

A Delicious Vegetarian Dish: Pasta alla Norma

Chocolate Zucchini Cake

Love knitting? Come read my knitting blog, Italian Dish Knits.

Eating Our Way Through the Amalfi Coast

Make Whipped Cream Firm

My Favorite Chocolate Cake Recipe

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Easy Pork Osso Buco

Cacio e Pepe

Lemon Cake from Capri

 Thanks, Mom!

 

Learn to Make Arancini

 

Bucatini all' Amatraciana

Learn How to Make Artisan Bread with no Kneading for Pennies

 

Strawberry Cheesecake Parfaits Require No Baking

Make Pie Dough in 60 Seconds!

Make Your Own Vanilla Extract

 

Spicy Bucatini all'Amatriciana - a Roman Classic

My Mom's Pork Chops

Chocolate Panna Cotta

 


My Five Inexpensive Kitchen Essentials

Beet Ravioli with Goat Cheese

Tuesday
Dec172013

Chocolate Peppermint Cake and How to Make the World's Best Frosting

 

I'm not a big frosting person and neither is anyone in my family because we don't like the sugary graininess that most frostings have.   But this frosting is different. This frosting has been my favorite way to make frosting for a long time now and if you like a creamy type of frosting, you will like this version.  It's super smooth and not over-the-top sweet.  

 

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Tuesday
Dec032013

Salmon Grilled in Cedar Papers with Whole Seed Mustard

ceramic platter from Fifty One and a Half


I've been grilling fish lately with a great new item and I wanted to share it with all of you.  Most of you have probably had fish grilled on cedar planks.  The cedar infuses the fish with a nice taste.  I've never really wanted to buy and store cedar planks, though.  The next best thing are these easy little Cedar Papers from Fire and Flavor. They are a great way to grill or bake fish, chicken and vegetables.

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Tuesday
Nov192013

Pumpkin Cake and Salted Caramel Mousse Trifle

 

 

When I was in a Crate and Barrel in Chicago last year, I saw this small glass Hurricane on display and, although it's meant for a candle, I immediatley knew I was going to make a trifle in it.  I played around with various flavor combinations but finally decided to make something for fall.  That meant pumpkin.  And wouldn't caramel go great with pumpkin?  And you have to have whipped cream in there somewhere.  One thing led to another and here it is - pumpkin cake layers with an incredible caramel mousse filling and whipped cream.  And it's all topped off with some caramel jewels.

There are four components to this cake.  It may look daunting, but each component is a snap to prepare. The pumpkin cake is simply the same cake that is used in this classic Pumpkin Roll - I just doubled the recipe and made it in a bigger sheet pan.  The caramel mousse is incredible and not at all hard to make.  The little caramel jewels are surprisingly easy to make - just cook sugar and water together until it turns golden and drizzle it on a sheet of tin foil.  It hardens up in a snap and you just lift the little jewels right off. 

There will be cake trimmings leftover after you cut out your layers. These are definitely for snacking, so don't throw them away. 

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