Thursday, December 28, 2017

Tiramisu Poke Cake


4 large eggs
2 cups sugar
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
2-1/4 teaspoons baking powder
1-1/4 cups 2% milk
10 tablespoons butter, cubed
8 ounces espresso coffee
1 14-ounce can sweetened condensed milk

In a large bowl, beat eggs on high speed for 5 minutes or until thick and lemon-colored. Gradually add sugar, beating until mixture is light and fluffy. Beat in vanilla. Combine flour and baking powder; gradually add to batter; beat at low speed until smooth.
In a small saucepan, heat milk and butter just until butter is melted. Gradually add to batter; beat just until combined.
Pour into a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Yield: 12-16 servings.

1 1/2 sticks unsalted butter, softened
1 1/2 teaspoon pure vanilla extract
Kosher salt
1 1/2 cups mascarpone cheese
3 cups confectioners’ sugar

In a large bowl, using a hand mixer, beat the butter with the confectioners sugar, vanilla and a pinch of salt until smooth. Add the mascarpone and beat at high speed just until smooth; do not overbeat. Refrigerate the frosting until just set, about 30 minutes.

Friday, December 22, 2017

Almond Cake


  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup butter
  • 1 cup water
  • 2 large eggs
  • 1/2 cup sour cream
  • 1 teaspoon almond extract

  • 1/2 cup butter
  • 1/4 cup 2% milk
  • 4-1/2 cups confectioners' sugar
  • 1/2 teaspoon almond extract
  • 1 cup slivered almonds or sprinkles (optional)

Preheat oven to 375°. Grease a bundt or cake pan.
In a large bowl, whisk the first five ingredients. In a small saucepan, combine butter and water; bring just to a boil. Stir into flour mixture. In a small bowl, whisk eggs, sour cream and extract until blended; add to flour mixture, whisking constantly.
Transfer to prepared pan. Bake until golden brown and a toothpick inserted in center comes out clean, 40 minutes. Cool on a wire rack 20 minutes.
For frosting, combine butter and milk in a large saucepan; bring just to a boil. Remove from heat; gradually stir in confectioners' sugar and extract. Stir in walnuts. Spread over warm cake. Yield: 20 servings.

Friday, November 3, 2017

Naan Bread


  • 2 tsp dry active yeast 
  • 1 tsp sugar 
  • 1/2 cup water 
  • 2 1/2-3 cups flour, divided 
  • 1/2 tsp salt 
  • 1/4 cup olive oil 
  • 1/3 cup plain sour cream or plain yogurt 
  • 1 large egg 


  1. In a small bowl, combine the yeast, sugar and water. Stir to dissolve then let sit for a few minutes or until it is frothy on top. Once frothy, whisk in the oil, yogurt, and egg until evenly combined.
  2. In a separate medium bowl, combine 1 cup of the flour with the salt. Next, pour the bowl of wet ingredients to the flour/salt mixture and stir until well combined. Continue adding flour, a half cup at a time, until you can no longer stir it with a spoon (about 1 to 1.5 cups later).
  3. At that point, turn the ball of dough out onto a lightly floured surface and knead the ball of dough for about 3 minutes, adding small amounts of flour as necessary to keep the dough from sticking. You'll end up using between 2.5 to 3 cups flour total. The dough should be smooth and very soft but not sticky. Avoid adding excessive amounts of flour as you knead, as this can make the dough too dry and stiff.
  4. Loosely cover the dough and let it rise until double in size (about 1 hour). After it rises, gently flatten the dough into a disc and cut it into 8 equal pieces. Shape each piece into a small ball.
  5. Heat a large, heavy bottomed skillet over medium heat. Working with one ball at a time, roll it out until it is about 1/4 inch thick or approximately 6 inches in diameter. Place the rolled out dough onto the hot skillet and cook until the bottom is golden brown and large bubbles have formed on the surface (see photos below). Flip the dough and cook the other side until golden brown as well. Stack the cooked flat bread on a plate and cover with a towel to keep warm as you cook the remaining pieces. Serve plain or brushed with melted butter and sprinkled with herbs!

Thursday, April 20, 2017

Taralli Dolci

Taralli Dolci
8 cups flour
1 ½ tablespoons baking powder
6 eggs, separated
1 1/3 cup sugar
9 ounces olive oil or melted butter
2 tsp anise extract
A pinch of salt

Beat egg whites and set aside.  Beat egg yolks and sugar.  Add sugar, oil or butter, anise extract, and pinch of salt.  Fold in egg whites.  Add flour.  Form into rings or knots. Boil.  Bake at 300 degrees.  

3 C confectioners sugar (powdered sugar)
4T lemon juice
1 tsp vanilla extract
4T milk or water

Dip the top of the cookie into the icing and decorate with colored sprinkles before the icing dries.

Wednesday, December 30, 2015

Nonna's sweet buns

My grandkids love these sweet buns. They refer to them as Nonna's pa-pa. In reality, they are a copycat recipe for the Golden Corral's Buns! 


1 package dry yeast
1/4 cup warm water
1/3 cup sugar
1/4 cup butter
1 teaspoon salt
1 cup milk
1 egg slightly beaten
4 1/2 cups all purpose flour

Mix all the ingredients into your bread maker. Set it for the dough cycle and let it knead. When it's ready, remove the dough, form it into balls, and then let it rise for another 45 minutes. 

Bake in a 375 degree oven for 18 to 20 minutes or until golden. When you take them out of the oven, brush them with butter. Enjoy!