Cannoli Cake

This is a cake my Bf’s daughter has made several times and it is so good. The picture is my one try at making it for her recent birthday. My advice is to make it as a sheet cake. The layered cake did not set well, but tasted good. It is a twist on the cannoli cookie. Original recipe found on bakingbeauty.net.

Ingredients:

1 box white cake mix

1 can sweetened condensed milk

Frosting:

1 1/2 cups ricotta cheese

1 1/2 cups mascarpone cheese

2 tsp vanilla

1 cup powdered sugar

1/2 tsp cinnamon

1 cup mini chocolate chips

Additional powdered sugar

Directions:

Bake cake mix according to directions.

Once cake is cooked, poke holes all over the top of the cake (I used the handle end of a spoon). Pour 1/2 of the can of condensed milk into the holes. Cover and refrigerate for one hour.

Make frosting: combine ricotta, mascarpone, cinnamon, and vanilla. Mix until smooth. Add powdered sugar a little at time until combined. Mix in remaining condensed milk.

Once the cake is cool, frost and sprinkle chocolate chips on top. Dust with additional powdered sugar.

Refrigerate for 2-3 hours before serving.

Spicy Calabrian Pesto

This delicious pesto is another one from my boyfriend’s collection of recipes. He usually makes this with homemade gnocchi. You can use it with any type of pasta.

Ingredients:

2 TBS extra-virgin olive oil

1/4 cup white onion, chopped

2 red bell peppers, chopped

25 cherry tomatoes, halved

6 basil leaves, fresh

7 ounces (a little over 3/4 cup) ricotta cheese

1.75 ounces (approx 1/4 cup) Pecorino cheese, grated

Salt and pepper to taste

Chili flake to taste

Oregano to taste

Directions:

Heat olive oil in pan and add onion, cook until soft. Add bell peppers and cook for 10 minutes. Add tomatoes, salt, pepper, chili flake and cook for another 10-15 minutes.

Blend in a blender or food processor until smooth while adding basil leaves.

In mixing bowl add ricotta and Pecorino and mix by hand, add oregano.

Old Fashioned Potato Salad

The best potato salad I have ever tasted!

I had my bf walk me through this potato salad because he makes it often and I wanted to learn his technique. This recipe relies a lot on taste. The basic ingredients are below but the measurements will alter to your taste.

Ingredients:

5 Russet potatoes

3 eggs

1/2 cup celery, chopped

1/2 cup chopped red onion

1/2 cup sweet relish

1 dill pickle, chopped

1 TBS mustard

1/4 cup mayonnaise

1/4 tsp garlic salt

1/4 tsp celery salt

Pepper to taste

Directions:

Boil potatoes, cool, peel, and chop

Cool eggs, cool, peel, and chop

Combine all ingredients, mix well, and chill in the fridge

Vegetable Rice Pilaf

The aroma of a vegetable rice pilaf wafting through the air. That is what you will have when you bust this flavorful, yet simple, dish out. Another one from my boyfriend’s recipe book. Also, his video below to follow step by step directions. He has made this IG cooking profile for his daughter.

Ingredients:

2 TBS olive oil

1/2 carrot, diced

1/2 celery, diced

1/2 cup onions, diced

1 cup rice

1 3/4 cup chicken broth

Salt and pepper to taste

1 TBS parsley, chopped

Directions:

Heat olive oil and add diced vegetables until softened. Add rice and sauce until rice is toasted. Add chicken broth and salt and pepper to taste. Simmer for 20 minutes or until the perfect consistency of your liking. Let stand for 5 minutes and add parsley before serving.

Buon appetito!

Perfect Pancake

This is another recipe from my boyfriends book of recipes. It truly is the perfect pancake and is very simple to make.

Ingredients:

1 1/2 cup flour

2 TBS sugar

1 TBS baking powder

3/4 tsp salt

1 1/2 cup warmed milk

1 large egg, separated

4 TBS melted butter

1 tsp vanilla extract

Directions:

Mix the first four ingredients, the dry ingredients, together. Then, in a separate bowl mix the milk, butter, and vanilla together. Separate the egg, put the whites in a small bowl and set aside while mixing the yolk into the wet mixture.

Combine the wet and dry ingredients together.

Fluff the egg white until it peaks and then fold into the mixture.

Cook and eat

Goulash by Frank

I just recently found out that my best friend, Georgette, asked my dad for his Hungarian Goulash recipe and he wrote it out for her. The picture above is that very special recipe of which I am grateful she kept and shared with me. His recipe calls for a crock pot, however, I made it stove top and just kept an eye on the water level.

The important ingredient in this one is the seasoning pack, which you can get at Cost Plus World Markets, if they are in your area.

My mom and dad use to make this meal throughout my childhood. When she made it my dad would talk about how he grew up eating this dish and how his family had a Hungarian lineage. In fact, he would speak of memories of his mom making Hungarian Goulash for him when he was young. Unfortunately, his mom died when he was nine-years-old so I never had the chance to meet her.

The picture below from the left, my dad, his mom, and his brother in 1936. Other picture below is my dad in me in San Diego 1998.

Ingredients:

Lean stew meat

Olive oil

2 cups water

2 yellow onions

Knorr’s Goulash seasoning pack

2 tsp paprika (hot flavor)

4 potatoes (peeled and diced)

Salt and pepper to taste

Egg noodles

Directions:

Cut stew meat into 2 inch pieces, salt and pepper and brown in olive oil.

Add all ingredients other than potatoes and simmer on the stove top for several hours, or use a crock pot.

During the last hour of simmer, place potatoes in pot and continue to simmer until potatoes are cooked through.

Serve over noodles.

Pollo Vesuvio

Translated to Vesuvius chicken in English, this dish was named after the volcano, Mount Vesuvius, which is near Naples. I was incredibly lucky to get to see this volcano when I went to Italy with my family in 2018.

This recipe is from my boyfriend’s recipe book. He is no fan of chicken but makes it for me. It is a flavorful and hearty dish. Made with love every time. Enjoy!

Ingredients:

Pearl onions

Frozen peas

Chicken thighs, skin on and bone-in

White wine

Yukon gold or russet potatoes (for russet, cut smaller as shown in the picture)

Salt and pepper

Thyme, chopped

Olive oil

Directions:

Preheat oven to 400F

Brown chicken in olive oil until skin is crisp, remove and set aside.

In same pan, add enough white wine to deglaze the pan then add potatoes and onions, cook until warm.

In oven safe pan add chicken and potato mix together, place in oven and cook for 35 minutes.

Remove and add peas and cook another 10 minutes.

Lemon Bars

Our neighborhood has lots of lemon trees, which is why we have been making lemon bars in our household lately. This is the second lemon bar recipe listed on this site. However, I have decided to leave both of them on here because the previous one is from Tartine, and Tartine is an amazing bakery in San Francisco with outstanding recipes. This recipe was found on anitalianinmykitchen.com website and they are super easy to make.

Ingredients:

Shortbread base:

1/2 cup butter, softened

1/4 cup powdered sugar

1 cup flour

1 pinch salt

Lemon filling:

2 eggs

1 cup sugar

1/2 tsp baking powder

3 TBS fresh lemon juice

1 pinch of salt

Zest of 1 lemon

Directions:

Preheat the oven to 350 degrees. Lightly grease or line with parchment paper an 8 X 8 inch pan.

In a medium bowl mix butter and powdered sugar until combined. Then begin adding flour and beat again until a soft dough forms. Place into the prepared pan and press down evenly. Bake 18-20 minutes. Leave that oven on when you remove the shortbread base.

In another medium bowl, mix eggs, sugar, baking powder, fresh lemon juice, pinch of salt, and zest. Pour over warm baked base and return to oven for 20-25 minutes (until the center is set). Cool in the pan and chill in the fridge for 1 hour for easier cutting. Dust with powdered sugar.

Torta di Mele di Sant’Orfeo -Italian Apple Cake Recipe

Happy New Year friends! I hope life is finding you happy and healthy.

This is another delicious recipe from Pasta Grammar, our go-to website to learn how to cook authentic Italian food. You can find the website here:

http://www.pastagrammar.com

If you like apple pie, you will enjoy this one. A delicious and light Italian apple cake that will wrap up your meal perfectly.

Ingredients:

1 cup raisins

10 1/2 tbsp unsalted butter, plus extra for greasing the pan

1/2 cup sugar

1/2 cup all-purpose flour, plus extra for dusting

3 large eggs

5 medium apples

1 medium pear

1 tsp cinnamon, or to taste

2 tbsp whole milk

1 tbsp baking powder

A 9 1/2-inch springform pan

Directions:

Preheat the oven to 340F degrees. Place the raisins in warm water and set aside. Fill a medium saucepan with enough water to heat a Bain Marie set-up with a heat proof bowl nested on top of the saucepan.

Melt the butter over low heat in the Bain Marie. Once the butter is melted, add the sugar while whisking together. Once mixed, remove from heat and whisk the flour in. Whisk the eggs, one at a time, until incorporated into the mixture. Set aside.

Peel, core, and chop the apples and pear in 1/2 inch pieces. Mix into batter. Drain the raisin, squeeze out the excess water, pat them dry with a paper towel, add to batter.

In a small bowl, stir the baking powder and milk together until it foams, add to batter.

Grease the pan with butter and pour the mixture in. Bake for one hour and let cool completely before removing from pan and serving.

This goes great with a cappuccino, Buon appetito!

My son and I going for our morning cappuccino in Rome, Italy, 2018.

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