Dessert

December 15, 2015 By Annie 47 Comments

White Chocolate Snickerdoodle Milkshake

From classic Snickerdoodle Cookie to White Chocolate Snickerdoodle Milkshake, we’re talking make-over. And although changed in obvious ways, there’s no denying its buttery, cinnamon-y charms. A classic is a classic is a classic.

This old-fashioned New England favorite, with its crinkly top and light dusting of cinnamon sugar is a family favorite…one we’ve been making for years. And actually, it’s Luc who has put her mark on our favorite snickerdoodle – so puffy and delicious.

Written beneath our tried and true recipe in my antique copy of Joy Of Cooking Christmas Cookies, I have written a few things…6 /cookie sheet; 10 minutes; cooking with Chelsea 8/5/11 XO; and Lucy’s best cookie!! Every year when I dust off this little gem of a book, I am given this extraordinary gift. Like unwrapping a family heirloom ornament – my scribbled notes immediately transport me to those moments and memories that make my holiday special.

It’s rare that we make milkshakes at home but I couldn’t resist the decadent combination of white chocolate chip snickerdoodles and creamy vanilla ice cream with a generous splash of whole milk. Hey – it’s the holidays…

And speaking of holidays, I wanted to take a moment to share with you a great cause that is going on right now called The Great American Milk Drive. Did you know that more than 46 million Americans – including 12 million children – rely on Feeding America food bank donations each year? And that milk is one of the most requested yet least donated items? On average, clients receive the equivalent of less than 1 gallon per person per year. It’s true that Americans are generous with canned and dry goods, but many don’t think to donate milk because it’s perishable which means that many families are missing out on so many health benefits and nutrients.

The Great American Milk Drive is about delivering thousands of gallons of milk to families who might otherwise go without.

And here’s where we can all help…

The American Dairy Association and Dairy Council has launched the #GiveAGallon Milk Challenge to raise awareness about hunger and the need for milk for families in need. Each time a photo is posted on Instagram, Twitter or Facebook of a person, group, or even a pet, sporting a milk moustache with the hashtag #GiveAGallon and texting “MILK” to 80077 now through Jan. 15, 2016, ADADC will donate $1 to feeding America’s Great American Milk Drive. This will continue until $25,000 is donated.

Which means…not only is sporting a milk moustache a cool and happening look…it’s also helping a lot of folks in the process. Thanks for helping make a difference!

In true ADADC spirit, they’re hosting a party that you’re invited to!

I’m excited to share with you their invitation to join in on a Twitter party with me this Thursday, Dec. 17, from 9-10pm EST. For everyone who attends the party and uses #GiveAGallon, $1 will be donated to The Great American Milk Drive.

How awesome is that?

We’ll be sharing cooking tips, holiday recipes and ways to give back.

Oh…and about that ‘milk moustache’…I have just the thing! Look at all that yummy whipped cream…

Buon Appetito!

White Chocolate Snickerdoodle Milkshake

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Author: Ciao Chow Bambina
Category: Dessert

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Ingredients

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White Chocolate Snickerdoodles
2 cups all-purpose flour
2 tsp. cream of tartar
1/4 tsp. salt
1 cup unsalted butter, softened
1 1/2 cups sugar
2 large eggs
1 cup white chocolate chips
1/4 cup sugar
4 tsps. cinnamon
Milkshake
2 cups Vanilla ice cream
4 homemade cookies made with white chocolate chips
1 cup whole milk
Whipped Cream Topping (aerosol can)
Cinnamon sugar and white chocolate chips to garnish

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Instructions

Preheat oven to 350 F and grease two cookie sheets.
For the cookies, sift together flour, cream of tartar and 1/4 tsp. salt.
Using an electric mixer, beat together until well blended, softened butter and 1 1/2 cups sugar.
Add and continue beating until well blended and smooth, 2 large eggs and white chocolate chips.
Beat flour mixture into butter mixture until smoothly incorporated.
Pull off pieces of dough and roll between the palms to form generous 1 inch balls.
Combine cinnamon and sugar then roll cookies in the mixture.
Space cookies about 2 inches apart on prepared sheets.
Bake one pan at a time in upper 1/3 of the oven for roughly 10 minutes, or until cookies are light golden brown around the edges.
Transfer sheets to wire racks and let stand until cookies firm up slightly, 1 to 2 minutes.
Transfer cookies to wire racks and cool thoroughly.
Once cooled thoroughly, prepare milkshakes.
Combine 2 cups vanilla ice cream with 1 cup milk and 4 cookies.
Blend until smooth.
Pour milkshake into prepared glass.
Top with whipped cream, cinnamon sugar and white chocolate chips.

Be sure to check out the other fabulous recipes being shared as part of the #GiveAGallon campaign with American Dairy Association and Dairy Council!

Slow Cooker Snowflake Hot Chocolate, Wishes and Dishes

Christmas Morning Muffins, Running to the Kitchen

Savory Coeur la Crème with Cranberry, Hungry Couple NYC

White Hot Chocolate, Courtney’s Sweets

Eggnog Muffins, Lauren Kelly Nutrition

Mini Cheddar Ranch Cheese Ball Bites, Mother Thyme

Blueberry Pomegranate Smoothie, It’s a Keeper

Eggnog Dutch Baby, Nutmeg Nanny

Hope to see you at the Twitter party on Thursday!

Ciao!

Disclosure: This is a sponsored post written on behalf of the ADADC. The opinions and text are all mine.

December 11, 2015 By Annie 51 Comments

Amaretti & Nutella Sandwich Cookies

Outside my ultimate dream of attending cooking school at a farmhouse in the hills of Tuscany, one with its own vineyards and olive groves, I have imagined that culinary school for pastry would be an exciting venture.

To be surrounded by curls of chocolate, pretty whisks, puffs of pastry and lemon-scented anything, sounds dreamy to me. To use words in my everyday like zabaglione, clafoutis, pots de crème and salted caramel (couldn’t resist)… would be a language I’d love to learn.

But until that day, I will do what I’ve always done which is to make the recipes of my family, of blogger friends who know their way around a sifter, and the many chefs, cookbooks, and magazines I’ve come to know and love.

Enter Epicurious. They recently shared a recipe for Chewy Amaretti Sandwich Cookies that were just too delicious-looking not to try. And if you’ve visited Ciao Chow before and read the story behind my Pignoli Cookies, then you know my hubby is a fanatic for almond, making this a no-brainer.

I did take a little liberty with the recipe by adding Nutella. Hey – when I see ‘sandwich cookie’ – I think Nutella. Do you do that, too?

But honestly – the cookie on its own, sans Nutella, is exquisite. Soft, sweet, delicate and almond-y…a perfect addition to any holiday tray.

Hmm, do you see what’s happening here? Two cookies in one.

You’ve got your Chewy Amaretti or your Amaretti & Nutella. How ’bout that?

Although a simple process from start to finish, I need you to follow the recipe to the letter. You’ll see that you need to pour a small amount of water between the parchment and the pan upon taking it out of the oven. This strategy helps the cookies stick together, should you go the no-Nutella route, as well as to make lifting the cookies from the parchment easier.

One last thing – if you’re like I, and don’t possess a pastry bag, you can place the batter in a gallon-sized plastic freezer bag with a snipped corner and it works like a charm. The recipe makes 60 small cookies or 30 sandwiches.

Thatsa nica!

Buon Appetito!

Amaretti & Nutella Sandwich Cookies

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Author: Ciao Chow Bambina
Category: Dessert

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Ingredients

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1 – 7oz. tube pure almond paste (not marzipan)
1 cup sugar
2 large egg whites at room temperature for 30 minutes
Nutella
Confectioners’ sugar (optional)

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Instructions

Preheat oven to 300 F with racks in upper and lower thirds.
Line 2 large rimmed baking sheets with parchment paper.
Pulse almond paste and sugar in a food processor until broken up, then add egg whites and pulse until smooth.
Using a pastry bag with a 3/4″ plain tip, pipe rounds 1/3″ high and about 3/4″ apart in pans.
Dip a fingertip in water and gently tamp down any peaks.
Bake, rotating and switching position of pans halfway through, until golden and puffed, 15 – 18 minutes.
Wearing an oven mitt, rest one pan in sink at an angle.
Lift top edge of parchment and slowly pour about 1/4 cup water between parchment and pan so that all parchment is lightly moistened. (Water will steam on pan, moistening bottom of cookies helping them to stick together later.)
Repeat with remaining pan.
Cool cookies in pans on racks.
Peel cookies from parchment.
Spread a small amount of Nutella on flat side of a cookie and top with another cookie.
Dust with confectioners’.

{Recipe adapted from Epicurious.}

Ciao!

November 20, 2015 By Annie 33 Comments

Maple Roasted Bosc Pears with Pumpkin Granola & Walnuts

It’s no wonder artists have been using Bosc pears for their drawings and paintings for centuries.

With its true pear shape, warm-toned color, creamy white flesh and hint of honey flavor, its beauty can’t help but inspire.

As we all scramble to gather ingredients for our perfect holiday meal using recipes from cards that are tattered and torn from years of love and attention, sometimes it’s nice to throw something new into the mix.

This recipe for Maple Roasted Bosc Pears with Pumpkin Granola and Walnuts is my something new. For one, its elegance far outweighs the effort required to prepare it, and two, it’s delicious. It’s warm and melty, maple-y and gorgeous-tasting. How’s that for a description?

I promise you, it tastes as lovely as it looks. I liken it to drinking black coffee – in my mind, cream and sugar-free coffee comes as close to tasting what you imagine it to [taste like], based on its aroma. I have very high standards for my coffee and now I do for my pears, too.

Once the pears have become tender and fragrant, resulting from a 400 degree bath composed of butter and pure maple syrup, you’ll arrange them, cut side up, on dessert plates. Top with your favorite seasonal granola, I had pumpkin-flax in my pantry (so pumpkin-flax it was) and walnuts. Lastly, you’ll add a final swirl of warmed maple butter straight from the pan they were roasted in.

What do you say, guys?

Does it have what it takes?

Will it evolve to tattered recipe card level?

Only time will tell.

Buon Appetito!

Maple Roasted Bosc Pears with Pumpkin Granola & Walnuts

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Author: Ciao Chow Bambina
Category: Dessert

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Ingredients

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4 firm-ripe Bosc pears, with stems intact, halved-lengthwise and cored
2 Tbsp. unsalted butter, melted
1/2 cup pure maple syrup
Granola, I used pumpkin-flax
Walnuts

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Instructions

Preheat oven to 400 F.
In a baking pan large enough to fit pears snuggly, cover the bottom with melted butter.
Arrange sliced pears in one layer, cut sides down.
Roast for 20 minutes.
Add maple syrup to the pan and roast for another 10 minutes or until tender when pierced with the tip of a knife.
Arrange pear halves on each of four dessert plates, cut side up.
Sprinkle granola and walnuts on top then spoon pan juices over top.
Serve warm.

Ciao!

November 18, 2015 By Annie 48 Comments

Apples & Maple Italian Bread Pudding with Cinnamon Whipped Cream + GIVEAWAY

They’re baaaaack!

This post is sponsored by Crunch Time Apple Growers. The opinions and text are all mine.

How fortunate I was to have a small bucketful of SnapDragons left. And again, as delicious as these babies are straight from the fridge all cold and crunchy, or as perfect as they are woven into the layers of a seasonal salad that’s loaded up with spinach, cranberries, chicken and feta, I knew it was time to add a little heat. I was in the mood for homey and nostalgic…

Bread pudding! Of course!

Now, this is not a dessert we ate growing up. Don’t get me wrong – Mom was on it when it came to desserts. Chocolate cake, peanut butter cookies, lemon meringue pie, rum cake – you get the picture – we were never at a loss for sweet treats – however – Mom is a real, shall we say, texture girl. And for her, the thought of soaking bread in a sweet custard, rendering it well, a little bit squashy, would never fly. Ever. Even though it cooks into the most luxurious French toasty soft and cinnamony comforting plate of goodness – it was never going to happen.

And because of that, I think I too was a little bit afraid of it until I had no choice but to try it.

I was invited for a girls’ weekend in the Adirondack’s some year’s ago. Three friends and I packed up our gear and outdoorsy clothes for an autumn weekend that proved beyond fun. There was hiking, boating, kayaking and a silly board game that created so much laughter my side still hurts; and of course, food – amazing food.

We all contributed a portion of the meal. I brought my favorite cranberry pecan cracker spread aka Thanksgiving on a cracker (thank you, Karen!), the others filled in the pieces with good wine and hearty sides, while our host took care of the entree and of course dessert.

Enter – bread pudding.

Since I’m sharing a bread pudding recipe today I probably don’t need to tell you how much I loved it. Actually, make that Loved with a capital L.

I used Italian bread today, though you could use any of your favorites, and I kept the crusts for a little more ‘texture’ (Mom would be happy – nahhhh) but this dessert using my favorite SnapDragon apples makes for one special holiday treat.

And speaking of treats… Use the Rafflecopter below the recipe to enter and get a kick start on your holiday shopping! The giveaway runs until November 22, there will be 3 winners, each winning a $200 gift card, apples, an apple slicer and an apron. How perfect is that?

If you’re a lover of French toast or cozy cooking, apples and maple or delicious food…

Apples & Maple Italian Bread Pudding with Cinnamon Whipped Cream is for you!

Buon Appetito!

Apples and Maple Italian Bread Pudding with Cinnamon Whipped Cream

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Author: Ciao Chow Bambina
Category: Dessert

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Ingredients

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Apples and Maple Bread Pudding
1 pound loaf Italian bread, cut into 1-inch pieces
6 Tbsp. unsalted butter
4 large SnapDragon apples, peeled, cored and cut into 1/2-inch pieces
1/2 cup sugar
1/2 cup brown sugar
1/2 tsp. ground cinnamon
1/2 cup pure maple syrup
4 eggs, beaten
3 cups milk
1/2 cup pure maple syrup
Cinnamon Whipped Cream
1 pint heavy whipping cream
1 Tbsp. ground cinnamon
1 Tbsp. vanilla

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Instructions

Preheat oven to 350 F.
Spread bread on a large rimmed baking sheet and bake until lightly golden and dry, about 15 minutes.
Meanwhile, in a large skillet, melt 3 Tbsp. butter. Add the apples and 1/4 cup of each sugar to the skillet and cook over medium heat, stirring occasionally, until the apples are golden and softened, about 15 minutes.
Stir in the cinnamon.
Remove from the heat and cook until the sauce is syrupy, about 1 minute.
In a large bowl, whisk the eggs with the milk and remaining sugar(s).
Add the maple syrup into the custard and stir to combine.
Add the bread and apples and toss until evenly coated.
Let stand for 5 minutes to allow the bread to absorb the custard.
Melt the 3 remaining tablespoons of butter.
Brush an 8×11 baking pan with 1 Tbsp. butter.
Add the bread pudding and drizzle the remaining butter on top.
Bake for 45 – 50 minutes, until the custard is set and the top is golden.
In the meantime, prepare whipped cream.
Combine cinnamon and vanilla with heavy whipping cream in a medium sized bowl and mix with a hand mixer until stiff peaks form.
Remove bread pudding from oven. Let cool slightly then top with a swirl of maple syrup.
Serve with cinnamon whipped cream.

a Rafflecopter giveaway

You can also find SnapDragons on Twitter and Facebook.

November 6, 2015 By Annie 63 Comments

Pignoli Cookies

So this recipe’s been a long time coming. Pignoli Cookies. Yep.

And right about now Hubby is saying to himself (or to anyone within earshot), “It’s about time!”

The pignoli cookie, actually any cookie prepared with almond paste, is my big guy’s favorite. However – I’ve always been a little afraid to make them. Yep. This little cookie, with its tiny little seeds, seeds that have journeyed far from the fragrant cozy atmosphere of the cones that fall from the Italian stone pine tree to the local markets and specialty foods shops of our hometowns, has indeed intimidated me for as long as I can remember.

Well that ends today! No more(!) little seed… I’m coming for you. My man deserves this cookie and I’m just too old to be scared.

I guess I’ve always felt a fair amount of pressure to get it right, since A) I want it to be perfect for Hubby, and B) it’s a classic…gracing the tables of lavish holiday gatherings; filling to the brim cardboard bakery boxes wrapped tightly in oatmeal colored raffia; or hiding in Italian grandmothers’ cookie jars set ever so strategically for little hands to find.

So you see – I needed to do the pignoli cookie right…I needed to do it justice. Pressure.

It has taken me this long – but I’m ready.

And perhaps it was a self-fulfilling prophecy – but these little gems gave me a run for my money… Yep, I didn’t get it right with the first batch, or the second, or – okay, we’ll leave it there.

But my trials, Dom assures me, have paid off.

The couple notes I have for you are to be sure you let the batter rest to an obvious firmness before scooping and rolling in the pine nuts and keep a close watch on their color as they bake. They go from golden and chewy to brown and crispy pretty quickly, so 13 – 15 minutes is a good window of time when you’re making smaller-sized cookies. Just be aware. It’s science.

And then – if all goes well – you can be delighting in one of the most beloved cookies made popular from the kitchens of southern Italy…

Doesn’t that sound good?

Happy weekend, my friends…

Buon Appetito!

Pignoli Cookies

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Author: Ciao Chow Bambina
Category: Dessert
Cuisine: Italian

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Ingredients

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1 cup granulated sugar
3 egg whites
10 oz. almost paste, crumbled
1/2 tsp. salt
1 tsp. almond extract
1 cup pine nuts
Confectioners’ sugar, to sprinkle

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Instructions

In a medium bowl or the bowl of a stand mixer fitted with a paddle attachment, beat together the sugar and egg whites.
Crumble the almond paste into the egg mixture and add the salt and almond extract.
Whip the mixture until the consistency is even and smooth, about 5 minutes.
When mixture is smooth, set aside allowing the batter to firm up, about 10 minutes.
In the meantime, preheat oven to 350 F.
Prepare two cookie sheets with parchment.
Place pignoli in a small bowl.
When batter is firm enough, scoop (scant) 1/2 Tbsp. measures, you’ll need a second spoon to slip the batter out of the measuring spoon, and roll in the pignoli.
Rest cookies on prepared cookie sheets about 1 inch apart.
Bake for 13 – 15 minutes or until golden, rotating the two pans from the upper and lower thirds of the oven, half way through baking.
Cool completely then sprinkle with confectioners’ sugar.
Serve.

Ciao!

October 23, 2015 By Annie 49 Comments

No Churn Pumpkin Ice Cream Profiterole Sandwiches with Homemade Dulce de Leche

Yes, this is scary good. And yes, this is the longest title I have posted to date.

But you need to know what you’re getting yourself into. Some of you might want to turn back now. Or at least find someone to hold your hand. Really. This. Is. Scary. Good. BOO.

I had the idea to pull out my recipe for profiteroles aka cream puffs, as it’s been a while since making these adorable little pastry balls. And of course – we can’t have profiteroles without a sweet filling of whipped cream or custard or ice cream. Which lead me to my next thought – no churn ice cream.

I mean…it had to happen. I’ve been away from my no-churn for far too long. It only makes sense that I would create a pumpkin varietal.

Don’t you just love fall? If I were a season there’s no doubt I’d be fall. There isn’t an aspect of this apple yielding, crisp air feeling, crunchy leaves beneath our feet season that I don’t love. Who’s with me?

I’m cracking up with the number of pumpkin recipes I have this year. Okay – so some of you might be thinking – two. You have two. What’s the big deal?

But, it is.

Historically speaking, I’ve not been a huge fan of pumpkin – and now – I can’t seem to get enough. I love it. Especially in the form of these No Churn Pumpkin Ice Cream Profiterole Sandwiches with Homemade Dulce de Leche.

Yum.

So, yes, as I mentioned…scary good. And as you can imagine, for something to be considered scary good, might carry with it an ample amount of energy to engender such a description.

Yes, there are three separate components here.

And yes, I probably could have broken this up into three posts.

However, by taking my cue from Aristotle, there is no denying that the whole [of this dessert] is greater than the sum of its parts. Which…if you’ve ever tasted homemade dulce de leche straight from the can – oh man – you know is saying something.

So, my recommendation is this. It’s the weekend. Find a few hours to settle in. Prepare your ice cream, throw it in the freezer – it’ll be ready in about six hours. Create your caramel sauce – about three hours. Profiteroles? An hour – tops.

I promise – this will be one of your best ideas and greatest return on investment all week!

Buon Appetito!

No Churn Pumpkin Ice Cream Profiterole Sandwiches with Homemade Dulce de Leche

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Author: Ciao Chow Bambina
Category: Dessert

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Ingredients

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Pumpkin Ice Cream
1 pint heavy cream
14 oz. sweetened condensed milk
1 cup pureed pumpkin
1/2 tsp. cinnamon
1 Tbsp. vanilla
Dulce de Leche
14 oz. can of sweetened condensed milk
Profiteroles
1 stick unsalted butter
1 cup boiling water
1 cup all-purpose flour
⅛ tsp. salt
4 eggs

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Instructions

In a large bowl, using a hand mixer, mix heavy cream until stiff peaks form.
In a separate bowl, combine sweetened condensed milk, pumpkin, cinnamon and vanilla.
Slowly stir until fully combined.
Fold pumpkin mixture into whipped cream until fully combined.
Pour into a 3 qt. loaf pan.
Cover and freeze for at least 6 hours.
In a large pot, place the can of condensed milk and cover with water (by at least an inch).
Bring to a boil and continue boiling for three hours making sure the water never falls below the height of the cans. It should stay higher than the cans by at least an inch at all times. (I recommend checking it every 30 minutes.)
When condensed milk is finished, remove from water and let cool.
Pour dulce de leche in a mason jar until ready to use.
In the meantime, preheat oven to 400 degrees for the profiteroles.
Using a medium sized pan over medium high heat, combine butter and boiling water.
Mix flour and salt together.
Once water comes back to a boil, add flour mixture to the boiling water and stir rapidly until mixture leaves the sides of the pan.
Remove from heat.
Beat in eggs, one at a time, until dough is smooth. It will come together all at once when the final egg is mixed in.
Drop by spoonfuls on greased cookie sheet.
Bake at 400 degrees for 10 minutes, then drop the temperature to 375 degrees for 25 minutes.
Remove from oven and let cool.
Slice profiteroles in half horizontally.
Scoop ice cream into puff. Top it with top half and drizzle with dulce de leche that’s been warmed in the microwave until smooth, about 1 minute.
Serve immediately.

Ciao!

October 12, 2015 By Annie 56 Comments

Pumpkin & Nutmeg Fritters with Vanilla Cream

I stepped outside to grab the newspaper when my face was promptly met with a light snap of cold…the first real chill of the season.

So upon returning to my kitchen, there was no question that the aromas of strong dark coffee with a hint of cinnamon and my seasonal favorite spiced pumpkin candle would perfume the air within minutes. And the recipe I would tackle would be as warming and comforting as a chenille wrap on a cold autumn’s day.

Why do fritters come to my mind when seeking comfort? Does that happen to you, too? And luckily, because we can’t leave the grocery store these days without stocking up on fall pantry staples, I knew I had pumpkin puree at the ready…which meant – Pumpkin & Nutmeg Fritters with Vanilla Cream was soon to be born.

Of course, if you have fresh puree, you can use that, but canned works just as well and proves convenient (especially) for days like this.

And what’s a fritter without its dipping sauce. Am I right?

I happened to have some heavy whipping cream left over from a tiramisu I made recently so homemade whipped cream it was. But not your typical whipped cream, this one needed to pack more of a flavor punch than usual. Not that ‘the usual’ isn’t perfect – I just wanted a little more – so I increased the measure of vanilla and added a little confectioners’ sugar to the cream. Success.

This recipe comes together pretty seamlessly. Once your wet and dry ingredients are combined it’s just a matter of heating about a half inch of olive oil in a heavy bottomed sauté pan and dropping scant tablespoons worth of pumpkin mix into the oil.

Cook for about two minutes on each side, pressing and flipping as you go. Once you see the color go from light orange to a deep russet after about four minutes, they’re ready.

This recipe did not come together without its trial. The flavor from my first batch was agreeable, however, a little more savory than I wanted. Since I was going for more a dessert-style fritter, I added a small amount of sugar, which was by no means an avalanche but a light snowfall of sweet that produced the exact flavor I was going for. I made a few more adjustments and I was in business.

With apple being the star these days, it’s fun to give the ever-so-flexible fritter some options.

These puffy little pumpkin pie flavored beauties are super easy and so satisfying.

Buon Appetito!

Pumpkin & Nutmeg Fritters with Vanilla Cream

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Author: Ciao Chow Bambina
Category: Dessert

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Ingredients

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Vanilla Cream
1 cup heavy cream
1 Tbsp. vanilla
2 tsp. confectioners’ sugar
Pumpkin-Nutmeg Fritters
1 1/2 cups (15 oz.) canned pumpkin
2 large eggs
1 cup unbleached all-purpose flour
1/2 cup sugar
1 tsp. baking powder
1/2 tsp. freshly grated nutmeg
1 tsp. kosher salt
1/4 tsp. finely ground black pepper
Olive Oil for frying

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Instructions

In a medium sized bowl, using a hand mixer, whip heavy cream with vanilla and confectioners’ sugar until stiff peaks form.
Cover and place cream in the refrigerator until needed.
In a medium bowl, place the pumpkin puree.
In a separate bowl, lightly beat the eggs with a fork then stir into the pumpkin.
In another bowl, whisk the flour, sugar, baking powder, nutmeg, salt and pepper.
Add the dry ingredients to the puree mixture and combine to form a light batter.
Heat about 1/2 inch olive oil in a heavy sauté pan.
Drop scant tablespoons of batter into the oil, flattening them slightly and turning as they become golden.
Fry in small batches, cooking for about 2 minutes on each side.
Drain the fritters on paper towels and serve warm with vanilla cream.

Ciao!

October 2, 2015 By Annie 40 Comments

Chocolate Panna Cotta with Orange and Chili

Want to feel like a kid again?

One of my favorite treats from childhood was chocolate pudding. Not the snack pack pudding…actually, I’m not even sure they made those back then, but the one Mom cooked on the stove top by adding milk to a chocolate mix and stirring with a large tablespoon until a rich cocoa color appeared.

It smelled so good – like the most luxurious hot chocolate. I always wanted to drink it at that exact juncture – before it had the chance to firm up in the fridge. Secret revealed.

Today’s luscious and oh-so-creamy dessert takes me back. It’s not the chocolate pudding of my childhood – though that’s still the best(!) – but this Panna Cotta with Orange and a touch of Chili is pret-ty special.

Confession time – woe – I’m just realizing that this post is riddled with secrets revealed. I guess chocolate will do that to a person.

So, I made Panna Cotta with Orange and Chili Wednesday morning. Nick popped home that night and I brought it out for some taste-testing. Let’s just say, it landed in his mouth and he wasn’t quite sure what to do from there.

Then Dom took a spoonful and promptly shared in his boy’s discovery. And although they were trying to be very kind, Dom said to Nick, “Just imagine it’s a chocolate gummy bear.” Hahahaha! So with that frame in mind, Nick could ingest. But let’s just say, no-one was going in for seconds.

Any guesses where I went wrong?

If you deduced too much gelatin – you’d be correct.

So I went back to the drawing board and got it all worked out.

For those of you who are new to the Panna Cotta game, listen up. It’s as simple as the simplest homemade dessert you’ve ever made – though it screams elegance and labor. Exactly what I go for. Food with weekend flavors that are weeknight easy. I think that should become my new tagline.

Panna Cotta is a pudding thickened with gelatin that is remarkably creamy and welcoming to all sorts of flavor profiles. It originated in Italy and its name literally means ‘cooked cream’.

I wanted to be a little adventurous with my flavors. So I thought about what complements chocolate but is a little unexpected. Orange came to mind as did chili. So, I went for both. If you’re not one for heat, you can adjust the measure or not include it at all – but I promise you, it comes across as just a whisper, whereas the orange was probably a cheerleader back in the day, offering a little more volume.

This is one dessert I’m going to have a lot of fun with. I hope you do too!

Have a lovely weekend, my friends!

Buon Appetito

Chocolate Panna Cotta

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Author: Ciao Chow Bambina
Category: Dessert
Cuisine: Italian

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Ingredients

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1/2 cup whole milk
2 tsp. unflavored gelatin
1 1/3 cups half-and-half
1/4 cup sugar
4 ounces semisweet chocolate, finely chopped
1/2 tsp. orange extract
1/8 – 1/4 tsp chili powder
1/8 tsp. salt
Orange Marmalade (optional)

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Instructions

In a small saucepan, combine milk and gelatin; let stand for 5 minutes.
Cook and stir over medium heat for 2 to 3 minutes or just until gelatin dissolves (do not let milk boil).
Add half-and-half, sugar, chocolate, orange, chili powder and salt to milk mixture.
Cook, whisking constantly, over medium-high heat for 4 to 5 minutes until sugar dissolves and chocolate is melted.
Remove from heat.
Let the chocolate mixture stand until cooled slightly.
Pour mixture into four coffee or dessert cups.
Cover and chill for 8 to 24 hours.
When serving, add a dollop of store bought orange marmalade on the pudding.

Not finished yet…

Panna Cotta from around the web…

Pumpkin Panna Cotta with Salted Caramel Sauce – Hapa Nom Nom

Vanilla Panna Cotta with Mixed Berry Compote – Ichogo Shortcake

Layered Green Tea Panna Cotta – Christine’s Recipes

Yogurt Panna Cotta with Blueberry Sauce – Glorious Treats

Ciao!

September 25, 2015 By Annie 49 Comments

Toasted Coconut & Almond Crumbly Cake

We are making the best kind of mess today!

This cake’s construction requires, as Ina Garten would say, ‘a chef’s best tools – clean hands’. And (thankfully) as I’ve matured (cough)…I’ve come to the realization that sometimes we just have to get our hands dirty.

Let’s go back, shall we?

According to my parents, I was not one for messes, not even as a baby girl in her high chair. I’d point out every last crumb on my tray that needed fast action removing, which makes today’s recipe for Toasted Coconut & Almond Crumbly Cake all the more fun [for me].

Crumb is in the title and our hands are required for mixing…talk about an exercise in desensitization.

I was doing a little reading for pleasure recently and stumbled upon a recipe in Anna Del Conte’s, Italian Kitchen, called La Torta Sbrisolona aka Crumbly Cake. It was love at first sight. In her description of the recipe, she paints the picture of her husband munching away and commenting that this cake is not just moreish but once you start eating, you can’t stop.

I was in!

I happened to be in a toasted coconut kind of mood, so I played around with this fun addition, adjusted a couple ingredients, and we were off and running. To toast shredded sweetened coconut, simply put two cups in a non-stick skillet over medium heat for a couple minutes, stirring as you go, until coconut becomes soft and golden.

Now, I must warn you: If you’re looking for a cake with a tender crumb, you’ve come to the wrong place.

This cake is buttery and dense, crunchy and well, crumbly, like the name states.

Soft? Not so much. Delicious? Absolutely.

And don’t you just love a cake that’s baked in one pan?

Though you’ll dirty a couple pans, one to toast the coconut and another to bake the cake; dirty your food processor to crunch up your almonds and mix in some sugar; and grub up your hands to combine yolks and butter with your dry ingredients…it’s nothing we can’t handle. Piece of cake, as they say.

You can enjoy your crumbly cake with a glass of sweet wine or a cup of tea, however, we enjoyed ours with a pipin’ hot mug of coffee to help celebrate Mom’s birthday. And because I know she’s not a ‘huge’ fan of sweet sweets, I thought this might be right up her alley. I think I was right. Because I presented it in crumbles with a shower of confectioner’s sugar on a serving plate vs. neat slices, it was easy to grab bite-sized (or larger) pieces to munch or dunk. I’m pretty certain I saw Mom enjoying herself a crumble or two.

Happiness.

Buon Appetito!

Toasted Coconut & Almond Crumbly Cake

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Author: Ciao Chow Bambina
Category: Dessert
Cuisine: Italian

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Ingredients

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9 Tbsp. unsalted butter at room temperature, divided
3/4 cup toasted almonds
2/3 cup granulated sugar, divided
1 1/4 cups all-purpose flour
1 cup coarsely ground yellow corn meal
2 cups shredded coconut, toasted
pinch of salt
3 egg yolks
confectioner’s sugar, to dust the top

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Instructions

Preheat oven to 350 F.
With 1 Tbsp. butter, generously butter an 8-inch shallow round cake pan.
Line the bottom with parchment paper and set aside.
Put the almonds in a food processor with 2 Tbsp. of granulated sugar. Process to a coarse powder.
In a medium sized bowl, mix the flour, corn meal, the remaining granulated sugar, ground almonds, toasted coconut, and salt.
Add the egg yolks and work with your hands until the mixture is crumbly.
Add the 8 Tbsp. of butter to mixture to incorporate thoroughly, until the dough sticks together in a crumbly mass.
Spread the mixture evenly in the pan, pressing it down with your hands.
Bake for 40 – 45 minutes, or until the cake is golden brown and a skewer inserted in the center comes out dry.
Turn cake onto a wire rack and peel off the parchment paper. Let cool.
Before serving, sprinkle the cake with sifted confectioner’s sugar.

Ciao!

September 16, 2015 By Annie 41 Comments

Black Grape & Ginger Granita

This Black Grape & Ginger Granita, an Italian-style flavored ice, will provide a light cooling crunch as we make our way through these lingering steamy days of summer.

When Dom and I were dating…way back in the day…we’re talking the 80’s my friends…big big hair, shoulder pads, scrunchy socks and Wham…one of his favorite summer treats was Italian Ice. The traditional lemon flavored tart icy ice served in a large plastic cup with a small spoon and a smile. I’ve always dug that about him. If given the choice between ice cream in a cone or flavored ice in a cup – I’d say, eight times out of ten, the ice would win. Two out of ten he’d go for plain vanilla in a regular cone, not even waffle, that’s always baffled me.

So, I was walking through the market the other day and came upon California Sweet Black Seedless Grapes. I slowed the cart and came to a halt. It wasn’t so much the grape that stopped me as much as the ‘California’ did. I. Had. To. Have. These. Grapes. You know because California = Chels. Silly? Maybe. But that’s okay – the purchase proved fruitful (no pun intended).

What to do what to do? Ahhhh – granita – yes, hubby will love it!

I amped up the flavor of this ultimate chipped ice with extracted juice from the grape, fruit juice, and, are you ready? Ginger. Oh man – the spicy bite of ginger that quietly shows up as you crunch away makes for an interesting taste sensation. It’s subtle yet clearly present.

I used one teaspoon of ground ginger but feel free to add or subtract depending on your taste for it.

The combination of grape and ginger is a delicious one.

As temperatures outside continue to heat up, this granita will help cool things down as we anticipate pumpkins and mums and scarves and crunching leaves and…

Buon Appetito!

Black Grape & Ginger Granita

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Author: Ciao Chow Bambina
Category: Dessert

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Ingredients

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1 cup water
1/2 cup sugar
3 cups seedless black or red grapes
1 1/2 cup grape juice, chilled
1 tsp. ground ginger

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Instructions

In a small saucepan, combine water and sugar.
Over medium heat stir mixture until sugar is dissolved.
Remove from heat and let cool.
Once completely cooled, refrigerate for at least 30 minutes.
In the meantime, place 3 cups grapes in a food processor or blender.
Process until smooth.
Using a fine mesh sieve set over a medium size bowl, strain grapes.
Using a large spoon or rubber spatula, press solids through the sieve to extract juice.
Discard peel.
Stir in sugar syrup and chilled grape juice.
Add ground ginger and stir until completely dissolved.
Pour mixture into 13 x 9 baking pan.
Cover with foil and freeze for 2 hours, until edges are slushy.
Remove from freezer and with a metal spoon, stir mixture, scraping mixture off bottom and sides.
Return to freezer and continue freezing for 3 more hours, scraping down sides and bottom every hour.
Cover and freeze for 3 to 24 hours more.
To serve, remove from freezer and let sit for 5 minutes.
With the tines of a fork, scrape across the surface of the granita.
Spoon into chilled dessert bowls.

Ciao!

August 19, 2015 By Annie 50 Comments

‘Affogato al Cafe’ with Biscotti Crumble

AKA: ‘Drowned in Coffee’ with Biscotti Crumble… This traditional Italian espresso-based dessert is one that can be on the table and wowing guests in no time.

An ideal treat not only for its signature simplicity but for its subtle sweetness and ultimate milkshake-like charm.

Who doesn’t need that in their life?

You have an espresso maker? Yes? Awesome! No? How about a coffee maker?

You have vanilla gelato in the freezer? Yes? You’re all set. No? How about vanilla ice cream?

You pretty much have no excuses not to make this decadent dessert when friends are coming over. But wait! Why do guests get all the fun?

You want to treat yourself to something sweet and a little fancy, without the fuss of fancy?

Affogato is the answer.

You deserve this.

It’s as simple as chilling a little vessel until frosty cold then adding a nice big scoop of vanilla gelato or ice cream. Next (and here’s where it really gets exciting) pour a nice douse of hot espresso or strong brewed coffee over top and watch the magic happen. The perfect amount of melting will begin to occur right before your eyes. It will be all you can do to hold yourself back.

But – wait – if you’re anything like I am – you’ll want some crumble. (Luckily, I had one lonesome biscotti left from the other day.) If you haven’t made these chocolate biscotti yet – there’s no better reason than this luscious coffee flavored affogato to do so.

If you’re short on time – any sweet crunchy cookie will do – OR – no crumble at all. It’s allowed, my friends. You make the rules. Either way proves delicious.

This simple dish deserves pretty plating, don’t you think? Stack a couple pretty plates. Add a lovely napkin and have yourself a moment. I’ve decided this cool sweet treat is my dessert version of a roaring fire and a snuggly blanket. Sighhhhhh.

Have fun with this one, my friends.

Buon Appetito!

‘Affogato al Cafe’ with Biscotti Crumble

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Author: Ciao Chow Bambina
Category: Dessert

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Ingredients

Scale

1 large scoop vanilla gelato or ice cream
1 – 2 shots of espresso or 3 – 4 Tbsp. strong brewed coffee
Crumbled biscotti or crispy cookie (optional)

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Instructions

Place scoop of ice cream in a chilled vessel (small bowl, coffee cup, glass).
Pour espresso or coffee over ice cream.
Top with crumbled biscotti or cookie.
Serve immediately.

Ciao!

August 3, 2015 By Annie 72 Comments

Vanilla & Fresh Blueberry Ice Cream with Blueberry Sauce

Guys, there’s only one other time in my life that I recall something getting the better of me…

…and it had to do with catalog shopping. I finally called my sister and literally requested an intervention, “Please, help stop the insanity!” I realized it had gone long enough when bags and boxes were being delivered that I didn’t remember ordering. I knew the UPS driver and every member of his family by name. And the sight of large boxy chocolate colored vehicles missing the driver-side door made my heart skip a beat. (Hey – winters can be long in Central New York.) Luckily, I snapped out of it. But I am concerned that this time it will not be so easy.

Have you noticed all the ice cream coming from my site over the past couple weeks? I think I’ve eaten more ice cream this summer than I have in my entire life. I wake up thinking about flavor combinations. I go to bed thinking about flavor combinations.

It’s an issue.

Is it an issue? Please tell me it’s not an issue.

I. Love. No-Churn. There, I said it.

The thing about this Vanilla & Fresh Blueberry Ice Cream is as you’re eating it and the ice cream begins to soften, becoming all melty and sublime, the frozen blueberries hold their freeze to create little icy bursts of berry with every bite.

And don’t even get me started on the sauce…

You’ll want to serve the blueberry sauce at room temperature over the ice cream.

The contrast of temps, textures and flavors in this sweet treat is the kind of thing that dreams are made of.

With just three simple ingredients and about five minutes of your time, you’ll have yourself a sauce that not only tastes divine, but makes everything it’s strewn over, simply gorgeous. Just look at that color.

Subtly sweet with a bit of zing…berries like bubbles that dot the sauce… ahhhh, yes, a thing of beauty.

So, what do you say, friends?

With so many of us struggling to stay cool this summer with record breaking heat everywhere, don’t we deserve this ice cream? Haven’t we earned it? Isn’t it absolutely necessary for our health and happiness?

What? Justifying? Huh? Who? Me?

Oh no…

Buon Appetito!

Vanilla & Fresh Blueberry Ice Cream with Blueberry Sauce

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Author: Ciao Chow Bambina
Category: Dessert

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Ingredients

Scale

1 pint heavy whipping cream
14 oz. sweetened condensed milk
1 Tbsp. vanilla extract
2 cups fresh blueberries
Blueberry Sauce
2 cups fresh blueberries
1/4 cup sugar
Juice from 1/2 lemon

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Instructions

In a large mixing bowl add the heavy whipping cream and sweetened condensed milk.
Using a hand mixer with a whisk attachment, whip until stiff peaks form.
Fold in blueberries.
Spoon ice cream in a freezer safe container, I used a loaf pan lined with parchment, and freeze overnight.
For the sauce, combine blueberries, sugar and lemon juice in a medium saucepan.
Over medium heat, cook down the berries for about five minutes, until a sauce is formed.
Remove from heat and bring to room temperature.
Spoon over ice cream when serving.
Store sauce in the refrigerator.

Ciao!

July 10, 2015 By Annie 42 Comments

No-Churn Honey Vanilla & Butterfinger Crunch Ice Cream

“Sweet days of summer, the jasmine’s in bloom… July is dressed up and playing her tune…” ~Seals & Crofts

Ahhhh, sweet days of summer made even sweeter by this Honey Vanilla & Butterfinger Crunch Ice Cream. Best part? There’s no machine involved in the making of this sweet treat.

Hey, were you guys aware that President Reagan designated July as National Ice Cream Month? Yep, back in 1984 it became law that every US citizen is required to eat ice cream every day during the month of July. Wait. That doesn’t sound right. Or maybe it does. It’s a free country…I say we perceive the President’s proclamation any way we see fit.

Okay – I have a confession to make. I have never really loved ice cream.

Until now!!!

No-churn has made a believer out of me. I am not kidding. This ice cream is the creamiest creamy cream I’ve ever had. And the fact that I can decide the flavors, textures and even colors is a very exciting concept to me. It’s so real. So satisfying. So decadent. So homemade. You know what I mean by that. Is there anything better than homemade anything? Nope. You know it. I know it. Let’s all take this leap together. So, whether you’re an ice cream lover, liker, or on the fencer – please do yourself the favor of making this. It will change your life. Okay – that might be pushing it – but, it will certainly change your life for the few hours that you’re waiting for it to freeze, cue Carly Simon’s Anticipation, and the time that it takes for you to enjoy it.

And I recommend that you take your time enjoying it. This is one of those treats you want to be aware of with every bite…

The fact that we can make this without an ice cream maker also means that we can make it as often as we’d like with very little mess.

It’s just a matter of whipping up some heavy cream and sweetened condensed milk with other fun ingredients like vanilla, honey and Butterfinger bars, and then freezing.

Guys, I think this is the beginning of a beautiful relationship…

This is gonna be fun!

Buon Appetito!

No-Churn Honey Vanilla & Butterfinger Crunch Ice Cream

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Author: Ciao Chow Bambina
Category: Dessert

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Ingredients

Scale

1 pint heavy whipping cream
14 oz. sweetened condensed milk
1 tsp. vanilla
1/4 cup honey
8 oz. Butterfinger candy bars, crushed

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Instructions

In a large mixing bowl add the heavy cream, sweetened condensed milk, vanilla and honey.
Using a hand mixer with a whisk attachment, whip until stiff peaks form.
Fold in the crushed candy.
Spoon the ice cream into a freezer safe container, I used a loaf pan lined with parchment paper, and freeze for 4 hours or overnight.
Drizzle honey over ice cream before serving. (Optional)

Have a great weekend!

Ciao!

June 6, 2015 By Annie 43 Comments

No-Bake Nutella Cookies

This No-Bake Nutella Cookie in all its scrumptious fudgy glory took as long to prepare as it did to decide to make them – seconds.

Okay, so it was about 1000 seconds, but really, when you do the math, you’ll realize that’s actually no time at all.

I needed Nutella, I needed no-bake, and I needed it now.

I just so happened to be on the phone with Luc when I was expressing myself with a small amount of theatrics this sudden need for a quick dessert that required three things: no oven, little time, and loads of flavor. When all of a sudden it came to her. She and her college roommate had found themselves in this very situation a few short years ago.

It was late, they had a craving and their options were limited. So her roommate, Lynda, did what any hungry dessert loving adventurous alert individual does….she assessed the cupboard situation, noticed they had a jar of Nutella and….googled it. It was then that their prayers were answered.

No-Bake Nutella Cookies. You thought they won the lottery…just like I did when Luc reminded me of this recipe. I mean, we’ve been hearing about these incredible ice-box cookies for years. Heck, we’re still talking about them – for good reason!

Now, here’s the cute part, they had just about everything they needed, however, how many college kids actually keep dark cocoa in their pantry? So, instead, they used a packet of hot cocoa mix and all was well in their world.

Just like my world. Right now. With these chocolate-y hazelnut-y muesli -y mounds of perfection.

Guys, it’s hot out. Who among us has the desire to crank up the oven for a sweet treat when these babies around?

The girls’ recipe called for oatmeal, I used Muesli. With a mix of whole grain oats, sweet and chewy dates, raisins, sunflower seeds, flaxseed, almonds, walnuts and other fun ingredients we’re adding a dose of heart health to our cute little bundles of fun.

So…thank you, Luc! Thank you, Lynda! We love it!!

I hope you will, too, my friends!

Buon Appetito!

No-Bake Nutella Cookies

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Author: Ciao Chow Bambina
Category: Dessert

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Ingredients

Scale

1/2 cup butter
1/2 cup milk
1 3/4 cups sugar
1/2 cup cocoa
1 tsp. vanilla
1/2 cup Nutella
3 cups Bob’s Red Mill Muesli

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Instructions

In a saucepan over medium-high heat, combine butter, milk, sugar and cocoa.
Bring mixture to a boil, stirring constantly.
Reduce heat and continue to boil for 3 minutes, still stirring.
Remove from heat, add vanilla and stir.
Next, add the Nutella. Stir.
Add Muesli and mix well.
With a tablespoon, drop quickly onto waxed paper.
Place cookies in the freezer to set.

Ciao!

April 24, 2015 By Annie 36 Comments

{Gluten-Free} Fresh Citrus & Berry Galette

Twenty-seven years ago yesterday, my parents walked me a hundred steps down the aisle that lead to the rest of the steps of my life…

Steps that over the years have been as comfortable as a walk on plush grass in custom fitted sneakers, while others, as tricky and tentative as steps on a tight-wire in stilettos. And although life has thrown us a couple rutty roads, one thing’s been certain since the moment I fell for the cute guy smelling of Polo, in his baby-blue pin striped button down, Levi jeans, cowboy boots and scruffy beard… every step we take creates the choreography for the beautiful dance that is ours.

I’d been thinking about what I’d like to make for our anniversary and the idea for a free-form galette came to mind. There is something about this beautiful rustic and sweet looking dish that exemplifies marriage…the dough, though slightly imperfect in appearance and form, when done right, creates a base that is strong enough to support and cradle all that goes into making it what it is. And although the juices can leak and the pastry can tear, as long as you have enough butter in your dough and fruit or veggies in your filling, you’ll create a dish that you can count on coming together in no time, over and over again. A recipe that will stand the test of time.

Today, it’s all about sweet. Since fresh strawberries are plentiful, and partner beautifully with blueberries, I went with it. These, along with a dash of zest and a splash of fresh OJ create a dessert that is perfect for springtime…

And then, because Dom will occasionally remind me of the gluten free baking mix that sits near the cereal he goes for each morning…I used Arrowhead Mills Gluten Free All Purpose Baking Mix in place of flour. Glad I recalled his gentle nudge… It worked.

This organic rice flour based mix, though a little more granular feeling than all-purpose flour, created a dough that did its job.

And did it well. With a crumb slightly larger than usual, it still maintained the crusty integrity I was going for.

Have a lovely weekend, guys!

I’m goin’ to put my dancin’ shoes on…

Buon Appetito!

Gluten-Free Fresh Citrus & Berry Galette

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Author: Ciao Chow Bambina
Category: Dessert

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Ingredients

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Crust
2 cups gluten free all purpose baking mix (I used Arrowhead Mills), plus extra for rolling
1 1/2 tsp. sugar
1/4 tsp. salt
3/4 cup unsalted butter, chilled and cut into small pieces
5 to 6 Tbsp. ice water
Filling
3 cups fresh strawberries, hulled and halved
2 cups fresh blueberries
1/3 cup sugar, plus additional for optional sprinkling
1 Tbsp. cornstarch
1 tsp. vanilla extract
2 tsp. orange juice
1 tsp. finely grated orange zest
1 egg, beaten

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Instructions

Pulse baking mix, sugar and salt in a food processor to combine.
Scatter butter over mixture and pulse until it resembles coarse crumbs.
Add 5 Tbsp. water and pulse until mixture just holds together when pinched, then gradually adding 1 tsp. of water at a time to form a firmer mix, if needed. (Alternatively, you can use a fork or a pastry blender to combine.)
Pour mixture onto work surface and shape into a mound.
With the heel of your hand, press down and knead until a well-combined dough forms.
Pat into an 8-inch disc, wrap and refrigerate until very firm, 1 – 2 hours.
Meanwhile, start the filling. Toss berries and 1/3 cup of sugar in a strainer set over a bowl. Let drain for an hour.
When ready to bake, adjust the oven rack to the lower middle position and preheat oven to 400 F.
Lay a large piece of parchment on work surface, dust with baking mix, remove dough from refrigerator, place in the center of the parchment, dust with a little more mix, and place a large piece of plastic wrap over top.
Roll dough into a 14 inch diameter circle about 1/4 inch thick; remove plastic and slide parchment sheet with dough circle onto a rimmed baking sheet. Set aside.
In a large bowl, stir together cornstarch, vanilla and orange juice.
Add drained berries and orange zest then toss to combine.
Pour filling into center of rolled dough, leaving about a 3 inch border around the edge.
Fold dough over about two inches of filling, working your way around the galette and gently pinching the dough to secure it.
Brush dough with egg wash, if desired, sprinkle with sugar.
Bake until crust is golden and filling is tender, 30 to 35 minutes.
Cool on baking sheet to room temperature on a wire rack.
Serve.

Ciao!

April 17, 2015 By Annie 43 Comments

Banoffee Pie with Toffee & Sea Salt Crumble

If you’re looking for a special occasion pie – your search is over.

And in case you were wondering… I consider Friday night to be a special occasion…

Ahhhh! With luscious layers of banana-studded whipped cream and gooey homemade toffee that is punctuated by a buttery graham cracker crust and a toffee & sea salt crumble, this dessert will help make any night a night to remember.

Banoffee Pie…let’s break it down : banana + toffee = ban-offee…banoffee. Isn’t that great? Banoffee Pie is a traditional English pie with bananas and cream and toffee that’s made from…wait for it…boiled condensed milk. Yep. You throw a can or two of condensed milk (yes, the entire closed can) into a bath of boiling water for three hours and what you come out with, I promise, will make your hair curl (or straighten, whichever the case may be)…the most glorious and golden toffee you’ve ever tasted. Oh my. [Caution – be very aware of the water level as it’s boiling. Be sure that the cans are completely submerged throughout the entire three hours of cooking time. The lid can never rise above the surface of the water. Things could get a little explosive and nobody wants to clean condensed milk off their kitchen ceiling.]

Invented in a pub called The Hungry Monk, this pie has been pleasing people since the early 70’s. There are a number of variations out there, some which include chocolate crust or a nutty topping; we’re sticking with the traditional banana-toffee combo with a beautiful buttery graham cracker base.

The first thing you’ll do, as the condensed milk is boiling away, is prepare your crust. I used graham cracker crumbs (crackers that are already crumbed – thank you, Keebler) and 10 tablespoons of melted butter. Mix, mix, mix then pour into a pie plate and press down and around until your base is formed. I dare you to not sing Meghan Trainor’s song while you’re pressing. Once the crust is formed, throw it in the fridge and forget about it.

As the condensed milk is nearing the end of its boiling time you’ll want to make your whipped cream. I purposely only added a teaspoon of vanilla and nothing else as I didn’t want to sweeten the cream any more than needed. The toffee and chocolate crumble take care of that. Plus, we’re adding the sliced bananas straight to the cream before spreading over the toffee.

I like the idea of adding texture to the cream, but don’t worry, it’s still puffy and cloud like.

Once the condensed milk is cooled and the cans ready to be opened, prepare yourself for the metamorphosis that you are about to behold. Gorgeous gooey caramel-ly toffee. I love science.

Pour directly into your cooled shell and let it continue cooling before adding your whipped cream.

And just because there’s no such thing as too much toffee…we’re adding some shaved toffee candy that is enhanced by the flavor of sea salt – a lovely complement to the sweetness of the pie. And the little bit of crunch is perfect.

Guys, do yourself the favor. Please.

You just have to make it.

Puh-lease.

Buon Appetito!

Banoffee Pie with Toffee & Sea Salt Crumble

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Author: Ciao Chow Bambina
Category: Dessert

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Ingredients

Scale

2 – 14 oz. cans sweetened condensed milk
1 1/2 cups finely ground graham cracker crumbs
10 Tbsp. butter, melted
1 pint heavy whipping cream
8 bananas, sliced
1 tsp. vanilla
crushed candy bar

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Instructions

In a large pot place the two cans of condensed milk and cover with water (by at least an inch).
Bring to a boil and continue boiling for three hours making sure the water never falls below the height of the cans. It should stay higher than the cans by at least an inch at all times.
In the meantime, prepare the crust. Combine graham cracker crumbs with melted butter.
Pour crumbs into pie plate and press to form your crust.
Place crust in refrigerator until you’re ready to fill, at least an hour.
Prepare whipped cream by combining the heavy cream with vanilla and whisk until soft peaks are formed.
Slice seven bananas and add them to the prepared whipped cream and stir.
When condensed milk is finished, remove from water and let cool.
Pour toffee into chilled pie crust.
Top with banana studded whipped cream.
Just before serving top with sliced banana and sprinkle crushed candy bar over top.
Serve.

Ciao!

April 7, 2015 By Annie 62 Comments

Italian Anise Cookies

So, your friend is coming over for coffee. And although it won’t be the softest cookie you’ve ever made her, I promise she’ll feel spoiled by its intoxicating aroma and delectable flavor.

It could go down something like this…a demitasse of cherry espresso or a delicate cup of chai tea (which my daughter recently informed me is like saying tea tea…and if you’ve been following along then you know this is exactly the kind of thing that will crack me up…and it did…big time…but I digress…), a sweet nosh in the form of these Italian Anise Cookies, perhaps a little Vince Guaraldi quietly playing in the background and a French vanilla candle to serve as your centerpiece.

This is it.

Three main ingredients with a splash of water and a dusting of cinnamon (if you’re feeling adventurous).

Preparing this sweet and delicious Italian confection takes a little more than an hour from start to finish. Made from scratch, this cookie, which I think I am more comfortable calling a biscotti biscuit, due to its hard crunchy exterior and chewier interior, will fill your kitchen with the wonderful distinctive aroma of black licorice.

This recipe is simple, however, it took me a couple times to get it right. It’s a ‘feel’ thing, which is not unusual in an authentic Italian kitchen. As you combine the water with the flour, sugar and anise seed, be sure to add it slowly, as you mix the ingredients with your hands to create a smooth thick dough that is easy to roll into balls (the size of meatballs), checking as you go to make sure they stay in tact and comfortably fit in the molds of a mini-muffin tin.

The licorice overtones of the anise are tempered by the sweetness of the cookie-biscuit, as well as complemented by the fragrant warmth of the cinnamon. I tell you what, there isn’t much that cinnamon doesn’t go with. Such a versatile spice.

You’ll want to remember that when using a spice like anise to not be afraid to experiment with the measurement. A dish that is pleasurable is one that you have tailored to your liking. Spices and herbs are the perfect place to make adjustments therefore making it your own.

In keeping with my philosophy for entertaining – one which includes good food and comfortable surroundings – one that leaves the host as rejuvenated as the guests and ultimately results in repeat visits from our favorite people…

…these Italian Anise Cookies fit right into my grand scheme of things.

I hope they fit into yours too!

Buon Appetito!

Italian Anise Cookies

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Author: Ciao Chow Bambina
Category: Dessert
Cuisine: Italian

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Ingredients

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1 1/2 lbs. (about 4 2/3 cups) all-purpose flour
1 1/4 lbs. (about 2 1/3 cups) sugar
2 – 3 tsp. anise seeds
Approximately 1 1/3 cups water
Cinnamon for dusting

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Instructions

In a large bowl, using a spoon, combine flour, sugar and anise seed.
Slowly add water and mix until a smooth dough is formed.
Form the dough into 36 one inch balls.
Place balls on parchment and allow to dry for 30 minutes.
Preheat oven to 350 F.
Using three mini muffin tins, place balls in each tin, one ball per mold. Be sure that the dough touches the sides of the molds.
Bake for 30 minutes or until cookies are golden brown.
Remove from the oven.
Sprinkle with cinnamon.
Serve warm.

Ciao!

April 3, 2015 By Annie 47 Comments

Buttery Marble Pound Cake with Sweet Strawberry Whipped Cream

I get by with a little help from my friends (thank you, Beatles)…and today that friend is Williams-Sonoma.

I’m taking a page from Sandra Lee. Do you remember her show on the Food Network? Semi-Homemade Cooking? Oh yes…

Dom and I are smack dab in the middle of a home-improvement project and have been displaced from our bedroom to a pull-out couch in the basement for over a month. As we’d been living with what I considered to be America’s ugliest master bath and closet…where’s Oprah, now(?), it was time for a facelift. Time to breathe fresh air and modern amenities into our 19 year old home.

Of course with this welcomed project comes dust, clothes strewn about, a makeshift bedroom and a tiny bit of exhaustion. The dust is getting to me. There seems no way to stay ahead of it.

But a beautiful thing happened on my way to the dry Swiffers – from the back of the pantry, a little angel in the form of a beige box with block lettering got my attention and went on to save the day.

During a relatively recent excursion to the mall which included a field trip to Williams-Sonoma, there sat a boxed Marble Pound Cake Mix that all but jumped into my hands…….I think you know where this is going…

I was introduced to this buttery cake with its swirls of creamy vanilla and rich dark chocolate that I would happily serve for Easter dessert.

With minimal modification, I swapped an ingredient and added a few components more to create a lovely pastry that is semi-my own. I replaced the recipe’s sour cream for Greek yogurt and added a homemade strawberry whipped cream and fresh berries.

This premium mix swirls Guittard Cocoa and vanilla to create a classic flavor combination. The cake is light and moist and unless someone told you otherwise, you’d think it was made-from-scratch. And although delicious on its own, when topped with homemade berry whipped cream, it’s a dessert that feels extra special.

When life gets really busy, as it sometimes can, it’s nice to remember there are quality mixes out there that with a little imagination can be turned into something pretty spectacular.

Have a lovely weekend, my friends!

Buon Appetito!

Buttery Marble Pound Cake with Sweet Strawberry Whipped Cream

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Author: Ciao Chow Bambina
Category: Dessert

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Ingredients

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Marble Pound Cake
2 Tbsp. hot water
1 Tbsp. melted unsalted butter
12 Tbsp. unsalted butter
2 eggs
1/4 cup plus 2 Tbs. Greek yogurt
2 Tbsp. milk
cake mix
Strawberry Whipped Cream
1 cup heavy whipping cream
1/3 cup strawberry preserves
Fresh strawberries, sliced

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Instructions

For the marble pound cake, have all ingredients (except the hot water) at room temperature.
Preheat oven to 325 degrees.
Spray a 4″ x 8″ loaf pan with nonstick cooking spray.
Follow mix directions, remembering to replace the sour cream with Greek yogurt.
While cake is cooling, prepare the whipped cream. Mix the whipping cream with the preserves until medium-soft peaks form.
Place a dollop of whipped cream and a couple slices of strawberry on slices of cooled pound cake.
Serve.

Ciao!

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