Light, buttery and puffy popovers rolled in cinnamon sugar for that churro flavor you won't easily forget Great for breakfast, brunch, or teatime
Papelaria gratuita para decoração de festa em casa. Bandeirolas, bandeirinhas, chalkboards, quadrinhos decorativos com nomes e muito mais.
Traditional recipe for the most iconic and irresistible Italian dessert. This tiramisu, with its layers of rich and silky mascarpone cream and espresso-soaked savoiardi cookies will make you beg for more!
When a croissant meets a muffin amazing things happen!
Pillowy-soft cake filled with rich and velvety milk cream. Just what heaven might taste like
Traditional recipe for the most iconic and irresistible Italian dessert. This tiramisu, with its layers of rich and silky mascarpone cream and espresso-soaked savoiardi cookies will make you beg for more!
Easy-to-make, quick and so delicious apple crumble tart
Tonight you will learn how to cook a traditional Italian primo piatto, well know and appreciated in many parts of the world: Cannelloni Stuffed with Meat. This rich and filling pasta, with its refined flavor, delicate aroma and sophisticated appearance, is ideal for a dinner party or a special occasion. This is an easy recipe to follow, but it will take more than my usual 30-minutes recipes. The nice thing about this dish is that you can prepare it ahead of time, and warm it up (or bake it) in the oven before serving. I love cannelloni pasta because it can be filled with a large variety of stuffing. Tonight I was in the mood for meat, the most classic recipe. I used mostly ground beef with some ground pork. You can also change and experiment with your favorite. I do like to have at least some pork in the mix: it gives a delicious flavor that, I think, beef by itself doesn't have. The total one and a half pound of ground meat is the perfect amount to stuff the 24 cannelloni found in one package of Oro Riscossa cannelloni that I used. This is an oven-ready pasta, so it doesn't need boiling before baking, and is very easy to stuff. I bought mine at Bay Cities Italian Deli in Santa Monica. For your convenience, also see the Amazon.com link below. In case you cannot find already shaped cannelloni, you can use fresh lasagna pasta and roll it up. Here is what you need: Ingredients: for 24 cannelloni, serving about 6 people. 3 tablespoons of olive oil 1 medium onion, chopped 2 garlic cloves 1/2 lb of ground pork - I bought organic, 85% lean, 15% fat 1 lb of ground beef - I bought grass-fed 85% lean, 15% fat 1 rosemary sprig 1 large can (28oz) of tomatoes, crushed. I buy whole or diced tomatoes, in tomato juice (nothing else added), and I crush it with my food processor About 8 oz of fontina cheese (or mozzarella, or another mild cheese), shredded or cut in small pieces 1 package, about 24 Cannelloni, or lasagna pasta 1 cup of heavy cream 4 tablespoons of Parmesan cheese Preparation time: About 1 hour and 30 minutes. Directions: Step 1: Saute' the onion and one crushed garlic clove in two tablespoons of olive oil over medium heat. Step 2: After about four minutes, add the ground meat to the pan. Saute', mixing it well with a wooden spoon and breaking it up in small pieces. Step 3: Add the rosemary. Lower the heat and simmer for about 15 minutes. Seasoned with salt and pepper when it's almost ready. Remove from flame when done. Step 4: In a separate saucepan, prepare the tomato sauce. Saute' for one minute one tablespoon of olive oil with one crushed garlic clove. Add the crushed tomatoes, salt, pepper if you like, and a few basil leaves. Simmer for about 10 minutes. Step 5: Remove the garlic (if you can) and the rosemary from the meat. Add the fontina cheese, shredded or cut in small pieces. Mix in quickly. Step 6: Preheat the oven to 350 degrees. Find an oven pan big enough to hold all the cannelloni in one layer. Try to place the cannelloni inside first to see how they fit. It should be a snuggle fit, so that the sauce will cover the cannelloni without running too much to the sides. My pan size is 9 x 13.5 inches (inside measurements) and perfectly holds the 24 cannelloni. With a teaspoon stuff the cannelloni with the meat and cheese. I work directly in the pan where I cooked the meat and add about two teaspoons of meat in each end of the cannelloni, so about four teaspoons total for each cannellone. I know, it might get messy, but don't worry! The cannelloni will be covered with sauce and nobody will notice! Step 7: Remove the basil and garlic from the tomato sauce, and stir in the heavy cream. Step 8: Pour the sauce on top of the cannelloni. Sprinkle with lots of Parmesan cheese. Cover with aluminum foil and cook in the oven for about 30-35 minutes. Check with a fork if the pasta is completely cooked. Serve and sprinkle each plate with more Parmesan cheese. Perfect dinner to share with your special someone... Enjoy ;)
Spaghetti all'Amatriciana: classic Italian pasta coated in spicy tomato sauce, flavored with guanciale, fresh basil and pecorino cheese
Creamy and velvety coconut flan topped with pineapple-infused caramel
Extra moist and super soft, this naturally gluten-free cake is the perfect autumn dessert: with a touch of cinnamon, a buttery crumble top, and bursting with juicy pears
Here is an easy, super-healthy and delicious, versatile, and nutritious creamy chia pudding filled with fresh raspberry and Greek yogurt
Recipe - How to make this dense, moist, easy-to-make and oh-so yummy ricotta-apple cake
Ring-shaped cookie typical of Burano island in Venice, Italy Don't forget there are only 48 hours left for your chance to win a set of silicone baking mat from Kitchen Executive Chef. On Wednesday, I will announce the winner, selected randomly through PromoSimple. Here is where you can enter: And here is one more recipe I made using my silicone mats. These cookies, traditional from Burano island in Venice, could not miss from my list of dessert recipes. They are made from simple ingredients, sweet dough and lemony aroma. A bit crunchy on the outside and a bit chewy on the inside. Like the biscotti (or cantucci) these are great cookies to have for breakfast with your cappuccino or milk. Or for snack with your afternoon tea. Or, as a true Venetians, after dinner dipped in a delicious glass of sweet wine! This recipe is simple and quick to bake. But, no matter how good and original you can make these bussolai, there is nothing like enjoying one of these cookies from a pasticceria in Burano, eating while strolling around the picturesque pastel-colored houses down the canals. Ingredients: to make 8-10 cookies, about 3 in in diameter Printable Recipe 4 egg yolks 1 cup of sugar 1 stick of unsalted butter 1/2 teaspoon of vanilla extract 1 lemon, zest pinch of salt, 1/8 teaspoon 2 cups of all-purpose flour Preparation time: About 45 minutes Directions: Step 1: Preheat oven to 350 degrees. Melt the butter in a double boiler. Step 2: Blend the egg yolks with the sugar until nice and fluffy. Step 3: Stir in the melted butter. Step 4: Blend in the salt, vanilla extract, and lemon zest Step 5: Mix in the flour. Step 6: Make doughnut shape cookies. Start by rolling long pieces of dough, about 7 in long, 3/4 in thick. Close them in a circle, making cookies that are about 3 inhes in diameter (before baking). Place the cookies on the silicone mat over a baking sheet. No need to grease! Step 7: Bake for about 20 minutes. They should be removed when only the bottom (not the top) is golden. Enjoy :-)
A blog about Italian food, quick and easy recipes, cooking experiences and tips. Visit my blog - get inspired and creative!
Bring a taste of summer to your breakfast table with this almond and oath crumble bars packed with sweet fruit preserve and a touch of lemon flavor. Made with almond flour, so naturally gluten-free!
Spaghetti all'Amatriciana: classic Italian pasta coated in spicy tomato sauce, flavored with guanciale, fresh basil and pecorino cheese
Let's have a taste of Italy with a slice of this soft and delicate, traditional olive oil cake, paired with a luscious crème anglaise and fresh berries. A must-try classic Italian dessert!
This classic Budapest roll recipe from Manuela Kjeilen is a delicious meringue hazelnut roll filled with whipped cream and mandarin oranges!
Instagram recipes, recipe, instagram, tiktok
Here is an easy, super-healthy and delicious, versatile, and nutritious creamy chia pudding filled with fresh raspberry and Greek yogurt
Scopriamo che fine ha fatto Manuela Blanchard, la celebre conduttrice di “Bim Bum Bam” insieme a Paolo Bonolis: cosa fa oggi
Easy-to-make, moist, and delicious gluten-free apple cake made with ricotta cheese and almond flour
The easiest cheesecake you will ever bake, impossible to mess up, with a rustic, lightly burned top, cracked middle, and the same dense and velvety consistency as the classic cheesecake. And it's gluten-free!
Light, buttery and puffy popovers rolled in cinnamon sugar for that churro flavor you won't easily forget Great for breakfast, brunch, or teatime
"Manuela Vargas" Manuela HERMOSO VARGAS (Sevilla, 1937 - Madrid, 2007) MANUELA VARGAS 05, flamenco dancer, by Therese Le Prat / MANUELA VARGAS 01 - Photo by Dennis Oulds-Central Press-Getty Images + sur jempolr.com / MANUELA VARGAS 02 - à gauche- et...
Impress your guests with this beautiful rose-shaped dessert made with lots of soft and delicious apple slices, wrapped in sweet and crispy puff pastry
Soft and flavorful, Italian almond and orange cake. Easy and quick to make. And gluten-free!
Get ready for this year Carnival celebration with these classic Italian FRITTELLE: irresistible soft fried dough bursting with sweet raisins
Ana Hikari foi a primeira protagonista asiática da televisão brasileira, e em entrevista exclusiva, fala sobre sua vilã na novela ‘Família é Tudo’ e muito mais
In einem ehrlichen Statement erklärte Manuela Reimann vor Kurzem, warum sie abnehmen wollte und wie sie das geschafft hat.
Unterschiede - Extrait Parfüm, EdP, EdT und EdC, Kopf-, Herz- und Basisnote, Qualitätsunterschiede, Teil 2 - Infos rund um, Parfüms, ....
Crumbly and buttery crust, filled with sweet and soft baked apples and raisins. Perfect easy and quick dessert for your holidays family dinner! Do you need a last-minute dessert idea, to complete your holiday dinner menu? This apple strudel might be the perfect solution: soft and sweet, baked apples and raisins, wrapped in crispy and buttery pastry. And it tastes amazing served warm with a scoop of vanilla ice-cream. This recipe is super fast and easy, I used frozen puff pastry, just like with the croissant with Nutella and hazelnuts. With the dough already made, you cannot really get this recipe wrong. All you have to do is prepare the filling and bake. Only few ingredients, and that's it! So you have a lot of time to prepare all the other dishes for your holiday meal. My best friend from Vienna, after I made this strudel, told me she toasts the breadcrumbs with butter before spreading them on the pastry. This gives a little more buttery-ness to the dough. It seems like a great idea. And she is the expert - strudel after all is an Austrian dessert! So I definitely trust her and I will try it next time! I will keep you updated. Ingredients: serving 6-8 1 sheet of puff pastry, thawed (I used Pepperidge Farm) 2 apples (I used machintosh apples) half cup (65 gr) of raisins 1/3 cup (40 gr) of plain breadcrumbs 1/3 cup (60 gr) of sugar 1 lemon, zest 1/4 cup (30 gr) of pine nuts a couple of tablespoons of milk Preparation time: about 1 hour Directions: 1. Thaw the puff pastry if you haven't done so. Preheat the oven to 375º F (190º C) 2. Peel the apples and cut in thin slices and small pieces. In a large bowl, combine the apples, raisins, pine nuts, sugar and lemon zest. 3. Open and stretch out a little the puff pastry onto parchment paper. Sprinkle the pastry with the breadcrumbs, and cover with the apple mixture. 4. Helping yourself with the parchment paper if needed, roll the pastry and seal using a few drops of milk. Remember to place the seam under the strudel. Using a sharp knife, make a few cuts on top. This is necessary so the strudel won't break open when baking. 5. Brush the top with milk, and bake for about 40 minutes, until golden on top. Sprinkle with powder sugar if you'd like before serving. This is great both warm or at room temperature. Enjoy!
When a croissant meets a muffin amazing things happen!
Beautiful rose-shaped baked dessert made with thin slices of sweet juicy ripe peaches wrapped in crispy pastry, filled with creamy Nutella and crunchy crushed hazelnuts Sinfully delicious! Remember my rose-shaped apple dessert? I know you do! It has been posted, shared and viewed in so many places that you think I'd be sick by now just thinking about it. But no, think again :) I love this recipe. And what's brilliant about it: it opens up so many possibilities and combinations of ingredients, both sweet and savory, that it makes you want to experiment with something new and different. Why limit yourself to apple slice and apricot preserve, anyways?! So, how about a filling of creamy and sweet chocolate spread?!? You know I love Nutella! Yes, I really do. So I thought about incorporating it in my roses, combined with crushed hazelnut (of course!) for a crunchy and nutty addition to the heavenly chocolate filling. And for the top: peaches. I found these delicious peaches at the store yesterday. They look amazing and taste even better! Ripe to the right point, and super sweet. Rather than using the frozen puff pastry, as I did for the apple roses, I tried the Pillsbury crescent dough. Many of you asked me about it. You find it in the refrigerated section, with cookies, pizza dough and other similar things. I never buy these things ...not sure why. I rather make everything from scratch. But given that this recipe is supposed to be easy and quick, this is the place to look. And I bought the "big and flaky" dough. For thick dough and extra crispiness ... I think! This dough bakes more quickly than the frozen dough. So watch out for the cooking time. Before removing from the oven, make sure it's fully cooked. Beautiful, delicious, and easy to make. Am I going rose crazy?!? Yeah, I think I am :) Ingredients to make 8 roses 1 roll of Pillsbury "Grands" Crescent Big & Flaky 2 or 3 ripe, organic peaches, based on the size 8 teaspoons of Nutella (or other chocolate spread) 1/2 cup of chopped hazelnuts (2.5 oz,70 gr) Preparation time: 20 minutes plus 25 minutes baking Directions: 1. Preheat the oven to 350° F (175° C). Cut the peaches in half, remove the pit, and slice as thin as you can. 2. Open the Pillsbury roll. This is divided into triangles. Keep each pair of triangles together. We want to make two long strips out of each pair. 3. On a slightly flour counter, stretch out the dough to make a long rectangle, about 4 inches by 10 inches (10 cm x 25 cm). Cut in half lengthwise. So that in total you will have 8 strips 2 x 10 in. 4. Spread about one teaspoon of Nutella on each strip, and sprinkle with crushed hazelnuts. 5. Place the peach slices along one edge, as shown. 6. Fold the dough in half, and roll. 7. Place the roses into a silicone muffin. Remember to grease the muffin cups if you are not using silicone. 8. Bake at 350° F (175° C) for about 25 minutes. If the top of the peaches are getting burnt, cover with aluminum foil, and place the pan at the bottom of the oven. Make sure the roses are fully baked before removing from the oven. Sprinkle with powdered sugar and serve. This dessert is better served immediately, but can also be stored for up to 48 hours in an air tight container. Delicious when served warm ... maybe with a scoop of vanilla ice-cream :) Enjoy!
Here is the classic recipe for this luscious and thick, rich and velvety Italian Crema Pasticcera
Crispy and buttery puff pastry cannoncini filled with velvety and rich custard cream
Impress your guests with this beautiful rose-shaped dessert made with lots of soft and delicious apple slices, wrapped in sweet and crispy puff pastry
Here is a collection of easy, quick and delicious Valentine's Day Recipes to show your special someone how sweet (s)he really is! Made with LOVE!
Easy-to-make, moist, and delicious gluten-free apple cake made with ricotta cheese and almond flour
Golden brown, orange-flavored Italian sweet balls coated in honey and covered in colorful sprinkles This classic Stuffoli is the perfect Italian Christmas time dessert
GENERE: Fantasy romanceDATA DI USCITA: 25 Luglio 2023 si risveglia dal coma in una realtà che non riconosce e gli eventi incredibili che ha vissuto negli ultimi mesi, Wiliam, la storia d’amo…
