A thousand layers of crispy and delicate puff pasty with rich and velvety vanilla custard (Italian Crema pasticciera)

✨Torta della Nonna✨This Italian classic and most favorite pie is made with a soft and velvety Italian custard cream squeezed between two layers of buttery and perfectly crumbly pastry dough, all...

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!

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!

Hei skjønne lesere♥ Disse cupcakes er magisk, deilige vanilje cupcakes som dessuten er glutenfri, liker disse faktis enda mer da dem er så saftig og gode! Det som er viktig med disse cupcakes er at du ikke overmixer når du tilsetter eggene! Hold den til tiden jeg har skrevet under! Jeg har toppet

Puffy and airy popovers exploding with sunkissed sweet blueberries, served warm with whipped cream

Soft, moist, and easy to make You are going to love this simply delicious apple cake! Let's start the weekend with something sweet! And what's better than a deliciously soft and moist, made-from-scratch apple cake?!? Now that apples are in season, you will not be able to resist and bake this right away. Especially when you see the list of ingredients. Nothing weird there. Just plain flour, eggs, sugar, and apples of course. Well ... a couple of other things too! But I'm sure you have everything in the list in your kitchen right now. So you can whip this up in no time. This recipe is very simple, fast and easy to follow. Trust me: you can't go wrong with this cake. Stick it in the oven, and wait to enjoy the comforting aroma of baked apples that will fill your whole house. And when ready, you will enjoy a super soft slice of heaven! Every bite is filled with the sweet and tart flavor of apple. So easy, yet so delicious! This cake looks really pretty and elegant. And you don't need to be an expert baker to pull this off. Just line up the apple slices on top, starting from the outer edge moving in. So easy that even your kids can do it too! And don't forget... a touch of powdered sugar at the end, when the cake cools off, will make this dessert look even more impressive! Check out my quick video recipe here: Ingredients: to make a 9 inches cake. PRINTABLE RECIPE 4 oz (1 stick, 110 gr) of unsalted butter 2 eggs 1 cup (200 gr) of sugar 1 lemon, zest and juice 1/2 teaspoon of vanilla extract 8 oz (235 ml) of milk a pinch of salt 1.5 cups (225 gr) of all-purpose flour 1 teaspoon of baking powder 4 medium (or 3 large) apples (golden delicious), mine were about 1.4 lb (640 gr) powder sugar for decorating Preparation time: 20 minutes to prepare, 60 minutes to cook Directions: 1: Melt the butter in the microwave for about 20 seconds or on the stove, by placing it in a heat resistant cup, and placing it in a pot of simmering hot water. Preheat the oven to 350° F (175° C). 2: In a large bowl, mix together the two eggs with the cup of sugar. 3: Stir in the lemon zest, vanilla extract, salt, milk and the melted butter (cooled down). 4: Add the flour and the baking powder. Mix well. 5: Peel, and thinly slice the apples. Sprinkle with some lemon juice. 6. Add about half of the apple slices to the cake batter, saving the nicer slices in a separate bowl for later (to put on top of the cake for decoration). 7. Grease a the pan with butter and flour. You can cover the bottom of the pan with parchment paper, and only grease the sides. Pour in the mixture and flatten it out. 8. Decorate with the remaining apple slices, starting from the outer edge Note, it doesn't have to be perfect! When the cake cooks, the apple will only partly show. 9. Bake for about 60 minutes until golden on top. Check with a toothpick to see if the cake is fully cooked: insert the toothpick in the middle of the cake, and check: the cake is ready if the toothpick comes out clean, with no streaks of batter.

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!

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!

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!

Let's celebrate this Fourth of July with these red, white, and blue mini tartlets topped with fresh berries, on top of a buttery pastry cookie shell filled with rich and velvety crema pasticciera (Italian custard cream)

Soft and delicate, light and delicious this coconut and ricotta cake is super easy to make and ready in no more than one hour from start to finish

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!

Let's start the weekend with on of these sinfully delicious small tarts, filled with creamy Nutella, banana slices, rich custard cream and a whipped cream top It's no secret that Nutella and banana are a match made in heaven. And when you add a smooth custard cream AND sinfully delicious whipped cream on top of this goodness, you know you are in for a treat. I guess, everything (...or most things) taste amazing covered in whipped cream. When I baked these tartlettes I was trying to keep in mind my (and your) waistline. So I made these tarts in a smaller that usual size. Cute little, guilt-free, two-bite size... Or maybe three bites if you are like me and want to savor every single layer this dessert has to offer. But here is a warning. It might be hard to stop and just eat one. It will take a lot of self control, but I know you can do it :) Enjoy!! This recipe first appeared on Cooking with Manuela in January 2016 Printable recipe INGREDIENTS: YIELD: about 18 tartlets For the custard cream: 3/4 cup (175 ml) of milk 1 egg yolks 1/4 cup (50 gr) of sugar 1 tablespoons (10 gr) of corn starch 1 teaspoon of vanilla extract For the short dough: 4 oz (115 gr) of unsalted butter 1/3 cup (65 gr) of sugar 1 egg 1 egg yolk 1 teaspoon of vanilla grated zest of one lemon (optional) a pinch of salt 1 and 2/3 cups (250 gr) of all-purpose flour Additional ingredients: One large (or two small) banana, sliced about 1/3 cup of Nutella, or other chocolate spread about 1 cup (235 ml) of heavy whipping cream 1 tablespoon of powdered sugar chocolate sprinkles (or powdered cocoa) optional PREPARATION: TIME: 45 minutes to prepare, plus 1 hour inactive Start by preparing the custard cream. Warm 3/4 cup of milk, until hot, but not boiling. In another medium size pan, whisk the egg yolk with the 1/4 cup of sugar and the vanilla extract until smooth and fluffy. Whisk in 1 tablespoon of corn starch, making sure there are no lumps. Add a little bit of the warm milk to the egg mixture, whisking well so that no lumps form. Whisk in the rest of the milk. Place the pan over medium heat and stir continuously until it reaches a slow boil. The cream will thicken, so be careful not to let it stick to the bottom. Lower the flame and cook for a couple of more minutes, until you reach the desired thickness. It should take 4 to 5 minutes total. Pour the cream in a bowl and let it cook down. Cover with plastic wrap and refrigerate for at least one hour. Prepare the sweet short dough. Cream the butter with the sugar. Blend in the egg, the egg yolk, the vanilla extract, and the lemon zest (if you are using it). Add the salt and the flour, and mix until combined. Collect the dough with your hand, make it into a disc. Wrap in plastic wrap, and refrigerate for about an hour (or longer). Preheat oven to 350° F (175°C). Grease the tartlets mold with butter and flour (or spray). Set aside. On a lightly floured surface, roll the dough making sure it doesn't stick to the counter. Cut with round cookie cutter. Mine are 3 inch (7.5 cm) in diameter. Place them into the mold, pressing down gently with your fingers, trying not to stretch the dough. The upper diameter of my tartlet mold is 2.5 in (6.25 cm) each. You can use the dough cutouts to make more round cookies, just re-knead the dough and roll again. Bake the empty shells for about about 12 minutes, in the middle of the oven, until just golden at the edges. Let the tartlet shells cool down completely. Whip the whipped cream with the powdered sugar. Fill the cups with one teaspoon of Nutella or other chocolate spread. Top with one slice of banana, one layer of custard cream and one of whipped cream. Sprinkle with cocoa powder or chocolate sprinkles. Store in the refrigerator. Enjoy :)

Holding on to summer with these shortbread and oath crumble bars packed with sunshine sweet strawberries and lemon flavor

Instagram recipes, recipe, instagram, tiktok

Instagram recipes, recipe, instagram, tiktok

Light, buttery and puffy popovers rolled in cinnamon sugar for that churro flavor you won't easily forget Great for breakfast, brunch, or teatime

Make your holidays extra special - the Italian way! - with this soft and flavorful, classic Italian panettone

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!

Instagram recipes, recipe, instagram, tiktok

Make your day sweetly amazing with this crumbly and soft pastry filled with rich and delicate custard cream, and topped with tasty pine nuts I know I know, I've posted this recipe before. But it was back in the spring of 2016. Given that the holidays are approaching quickly, and we are all in a baking-frenzy mode (...I'm sure it's not just me!!) I thought: why not share this again?! I bet this torta della nonna would look really good on your holiday table. Just look at THIS!! Wanna make you grab that little fork and dig in, right?!? Photos can speak louder than words sometimes. You might have heard before of the "torta della nonna" (Italian Grandma's cake). Or, if you are one of the lucky ones, you might have even tasted it. Simple, yet so delicate, rich and elegant. A mouth-watering fusion of vanilla flavor, nutty taste, with a hint of lemony aroma. This cake, that's more like a pie, is made with a soft and velvety Italian custard cream squooshed* between two layers of buttery and perfectly crumbly pastry dough. All topped with sweet pine nuts. *Squooshed: tenderly squeezed and gently smooshed ... In case you didn't know :) And, if you are not a lover of pine nuts, you can always substitute with sliced almonds. Still amazing! As usual, I'm not just going to tell you how easy it is to make this dessert, but I'm going to show you with this quick video, and a recipe with step-by-step pictures. You can serve this dessert by it-delectable-self, or next to some fresh berries. Looks delicious, right?!? After all, (Italian) Grandmas know better :) Enjoy! INGREDIENTS: YIELD: 11 inches (28 cm) cake Printable recipe For the dough (pasta frolla): 3 cups (450 gr) of all-purpose flour 3/4 cup (150 gr) of sugar zest of one lemon, grated one pinch of salt 6 oz (170 gr) of unsalted butter 2 eggs 1 egg yolk 1 teaspoon of vanilla extract For the custard pastry cream (crema pasticcera): 4 cups (1 liter) of milk half lemon (peel, in one piece) 6 egg yolks 1/2 cup (75 gr) of all-purpose flour 1 cup (200 gr) of sugar 1 teaspoon of vanilla extract For the top: 4 oz (115 gr) of pine nuts 2 tablespoons of milk powdered sugar to decorate (optional) PREPARATION: TIME: 30 minutes to prepare, 1 hour in the refrigerator, plus 45 minutes in the oven Prepare the dough: in a food processor, add the flour, sugar, lemon zest, salt and the butter cut in pieces. Pulse until the mixture looks like a coarse meal. Add the vanilla extract, two eggs plus the egg yolk and mix only until the dough comes together. If by any chance the dough is too dry add a little bit (maybe one or two tablespoons) of milk. If too wet, add a bit of flour. Collect the dough and divide into two pieces, a large and smaller piece (about 2/3 and 1/3). Make into two disks, wrap each separately in plastic wrap and refrigerate for about 1 hour. Prepare the custard cream: place the lemon peel in the milk and warm up until hot, but not boiling. You can warm up in the microwave or in a small pan on the stove. In a sauce pan, add the egg yolks, flour, sugar and vanilla extract. Whisk well until light and fluffy. Add a little bit of the hot milk (discarding the lemon peel) and whisk some more. Incorporate the rest of the milk, while whisking. Place the pan over medium heat and bring to a slow boil, while stirring. The cream will thickens so make sure it doesn't stick to the bottom. Lower the flame when it starts to bubble and cook for one or two more minutes, until it reaches the desired thickness. Pour the cream in a glass bowl, cover with plastic wrap. The plastic should touch the cream, so it won't become harder on top. Let it cool down. Preheat the oven to 350° F (175°C). Grease an 11 in (28 cm) tart pan with butter and flour (or spray). Roll out the larger dough first on a lightly floured surface to a circle of about 12 inches (30 cm) in diameter. Helping yourself with the rolling pin, move the dough to the tart pan. If the dough breaks, you can easily fix it with your fingers, so don't worry! Trim the excess dough around the edges, or add little pieces if needed. Prick the bottom with a fork. Pour the custard cream in the tart shell and spread. Roll out the other pastry to right around 11 in (28 cm) circle, and place it on top of the tart. You need to be a little more carefully this time. Cut off any extra dough from the edges, and press the edges together to seal. Gently prick the top with a fork just a little. Brush the top with some milk and sprinkle with the pine nuts, pressing them down slightly with your fingers so that the nuts stick to the dough. Bake in lower third of the oven for about 45 minutes, until slightly golden on top and around the edges. Let it cool down at room temperature first, than one hour in the refrigerator before dusting with powdered sugar, and cutting your first slice... for yourself, of course :)

Get ready for this year Carnival celebration with these irresistible soft fried dough bursting with sweet raisins I know you want it. And I bet when you try this recipe, you can't eat only ONE! These frittelle are simply irresistible. Soft on the inside and perfectly crispy on the outside. Sweetened with flavorful raisins and orange zest. Fried to perfection and rolled in sugar. I know. I know what you're thinking. I'm going to lure you into trying this recipe which is going to kill your diet!? Well... maybe! But Carnevale is just once a year, so now is the time to go crazy and indulge in one (or many!) of these frittelle. You won't regret it! Italy is the birthplace of the Carnevale, which makes February a great time to visit, especially Venezia. You'd be amazed by the stunning masks and world famous costumes, the street parades and all-day parties. If you were in Venezia right now, walking along the canals and down the calli, you'd be enticed by the aroma of fried dough coming from every pasticceria around. And for everyone else NOT in Italy now (sorry!), I got a recipe for you, so you can recreate these traditional frittelle in your own kitchen. I posted a frittelle recipe before, remember? Maybe not, it's been a couple of years. But that recipe has been recently publish on Honest Cooking. You can check it out here. Today's recipe is slightly different from that one. As usual, I try to change ingredients and experiment to improve myself. So here is what I came up with. No semolino flour in this recipe, just regular all-purpose flour. This gives a less dense (heavy) dough. I replaced some of the milk with water, for an even lighter result (but the difference I think is minimal). And I added raisins for extra flavor. But I didn't filled them with custard cream. It can be easily done. Your choice :) INGREDIENTS: YIELD: 20 frittelle 1/2 cup (75 gr) of raisins 1 cup (235 ml) of water 1/2 cup (120 ml) of milk 1 tablespoon (25 gr) of butter 1 pinch of salt 1/4 cup (50 gr) of sugar, plus more to sprinkle on top 1 1/2 cup (225 gr) of flour, divided 3 eggs 1 teaspoon (5 gr) of baking powder 1 orange, finely grated zest PREPARATION TIME: about 1 hour Soak the raisins in hot water for about ten minutes, or until you work on the rest of the recipe. In a pan add the water, milk, butter, pinch of salt and sugar. Mix and bring to a slow boil. As soon as the butter is melted and the water/milk starts to boil add one cup of flour and mix well. Cook over medium heat for a few minutes, stirring often, until it starts to detach from the sides of pan. Remove from the heat, move the batter to a bowl and let it cool down for a few minutes. Add the eggs, one at a time, whisking in between, until smooth. Add the rest of the four (1/2 cup), and baking powder. Mix again. Add the orange zest and raisins (well drained) and fold. Heat the oil in a large enough pan (don't fill more than half of the pan with oil). Test with a wooden spoon or a little piece of dough to see if the oil is ready for frying.The oil will be at the right temperature when little bubbles forms around the spoon or the dough. Drop spoonfuls of batter in the oil and fry until golden brown. Make sure you don't fry too many frittelle at the same time. They need space to cook, and turn around. Remove from the oil and place on paper towel to drain the excess oil. Check the first fritter and make sure it's fully cooked inside. If not, lower the flame and cook for a little longer. Roll the frittelle in sugar, and enjoy!

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!

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!

Delightfully elegant and effortlessly delicious, these pastries are filled with rich Italian custard cream and sweet raspberries, enveloped in a flaky puff pastry. From start to finish, this recipe is a breeze, taking less than an hour to create!

Brighten up your day with this amazing tart made with sun-kissed ripe berries, delicate and rich ricotta cheese, over a buttery and crumbly crust

Creamy and velvety coconut flan topped with pineapple-infused caramel

Experience love at first bite with these elegant and luscious coconut-chocolate cheesecake bars

Waffle cakes are a trendy new treat for any occasion. Plus, no one can tell you not to eat it for breakfast.

Soft, fresh and moist ricotta and pear filling, over a crumbly, sweet and lemony crust Happy Friday! I made this ricotta and pears cake last weekend for some friends that came over for dinner. But I've been so busy that it took me a whole week to write down the recipe and post the pictures. This generally doesn't happen, but it's the beginning of the school year and I'm swamped with volunteer work and keeping up with the new schedule. Anyways, this tart came out really good: a crumbly sweet and lemony crust, covered with a deliciously soft and moist filling made with ricotta cheese and pears. Yummy! Note, I used canned pears in pear juice, because much juicier than the fresh pears I found at the store. You are welcome to use fresh pears as long as they are ripe and soft. And one more thing: for the crust you are only using the yolks of the eggs. Don't throw away the whites!! You can always make some super quick almond cookies, like I did. Or some crispy meringues! Enjoy :-) Ingredients: to make an 11 inch round tart For the crust: 2 egg yolks 3/4 cup (150 gr) of sugar 1 1/2 sticks (6 oz, 170 gr) of unsalted butter softened 1/2 teaspoon of vanilla extract 1/4 teaspoon of salt 3 tablespoons of milk 1/2 lemon, zest 2 1/2 cups (400 gr) of all-purpose flour For the filling: 8 oz (225 gr) ricotta cheese 1/2 cup (100 gr) of sugar 3 tablespoons of milk 2 eggs 1/teaspoon of vanilla extract 1/2 lemon, zest 3 small pears, I used canned pears (15 oz can) Preparation time: 1 hour and 15 minutes Directions: Step 1: In large bowl mix the egg yolks and the sugar until well blended. Step 2: Add butter, vanilla extract, zest of half lemon, milk and salt. Mix well. Step 3: Add the flour, one cup at the time. Blend until the flour is all mixed in. Step 4: Grease an 11 inch tart pan with butter and flour. Place about 3/4 of the dough (the rest will be used to decorate the top) in the pan and press it to the bottom with a spoon or your hands. Make it as flat as possible. Work with your fingers around the edge to make it even. Remove any extra dough. Prick the dough with a fork. Step 5: Preheat the oven to 350 degrees (175 degrees C). In a large bowl, blend the ricotta cheese with the sugar. Step 6 : Mix in the milk, eggs, rest of the lemon zest and vanilla extract. Step 7: Pour the ricotta mixture onto the crust, and decorate with the pear cut in slices. If you used canned pears, remove all the juice. Step 8: With a rolling pin, roll the rest of the dough and cut it in thin long strips. Place on top of the tart as shown in my picture. Step 9: Bake for about 45 minutes until slightly golden on top. Let the tart cool down before removing from the pan. Sprinkle with powder sugar if you like. Store in the refrigerator... unless there's no leftover :-) Enjoy!

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!

Puffy and airy popovers exploding with sunkissed sweet blueberries, served warm with whipped cream

Pillowy-soft cake filled with rich and velvety milk cream. Just what heaven might taste like

Here is the recipe for this soft, moist, and delicate Italian lemon plum cake, a lighter version of a pound cake

A blog about Italian food, quick and easy recipes, cooking experiences and tips. Visit my blog - get inspired and creative!

Crispy and buttery puff pastry cannoncini filled with velvety and rich custard cream

Recipe - How to make this dense, moist, easy-to-make and oh-so yummy ricotta-apple cake