Italian Cannellini White Bean Appetizer Recipe

I really believe this is one of the tastiest healthy appetizers I can ever eat or made! Cannellini beans pureed with the best flavors. A little fresh chopped garlic and peppers make this a superior flavor!

1 15 oz can Cannellini Beans drained and rinsed
1/3 cup extra virgin olive oil plus more
1/4 chopped fresh Italian parsley
2 tablespoons freshly squeezed lemon juice
3 cloves fresh garlic cleaned
salt, pepper to taste
pinch of cayenne powder
Optional: you can add 2 tablespoons of fresh cleaned peppers for extra flavor add in with the beans
fresh chopped basil for garnish
toasted garlic bread or pita bread
grating cheese

Make garlic bread from toasted baguettes slices,  toast points or pita bread triangles. (Or just use as a dip, see suggestions below)

Place the parsley, oil, lemon juice and garlic in a food processor pulse till fine. Add the salt, pepper, cayenne to taste. Add drained and rinsed cannellini beans to the food processor and pulse until desired puree. I like mine a little chunky.

 You can make this into a smooth paste spread if you continue to pulse longer if you like.
Spread on garlic bread or whatever you prefer to use. Sprinkle with grating cheese, fresh basil and drizzle a little olive oil on top. Broil until cheese is browned. Serve warm or cold either way.

This dip is also great with any kind of fresh vegetable sticks like carrots, zucchini, celery etc.
+claudia lamascolo  Author

Eggless Tiramisu Marble Cake Trifle Recipe

A dessert that is fit for an Italian King!  Well my Italian King anyway. I just love the filling without eggs, you will love he creaminess of the mascarpone cheese in this filling.

You can use my homemade cake recipe for Marble Cake by clicking here or proceed using a cake mix using the directions on the package. Here is the filling and directions.

1/2 cup strong black coffee
1/2 cup coffee-flavored liqueur such as Kaluha or Frangelico
1 package (8 ounces) mascarpone cheese (see Tip)substitute cream cheese if you cant get mascarpone
1/2 package or 4 ounce of cream cheese softened or room temperature
1/2 cup sour cream
1/2 cup powdered sugar
2 cups heavy cream whipped and sweetened or use frozen whipped topping, thawed
1 Fudge Marble Chip Cake recipe baked or use a cake mix to package directions in a tube pan (or use package (3 ounces) ladyfingers, split, angel food, or sponge cake)
1/4 teaspoon unsweetened cocoa
hot fudge syrup or use nutella hazelnut spread
whipped cream for garnish optional
Prepare marble cake and bake in a tube pan to slice easy.
Place cooked sliced marble cake into a parfait dish or line a trifle bowl.
In a small bowl, combine the coffee and liqueur; set aside.
In a medium bowl, beat the mascarpone cheese, cream cheese, and confectioners' sugar until smooth, add a half cup of sour cream, (do not overbeat the cheese beat for around 2 to 3 minutes until smooth). Prick the top of the cake and drizzle a little of with coffee mixture on each piece of cake or if using the tube cake slice in half first and drizzle on both cut. Spread cheese mixture on top.

Top next with whipped cream and chocolate sauce, dust with unsweetened cocoa powder.
+claudia lamascolo Author

Blueberry Muffins with a Cake Mix Recipe

Sometimes if your in a hurry these little gems can be the perfect solutions to
a quick breakfast or company brunch!
We just love to pack them up for long trips or they're the perfect for lunch box treats, bake sales and when ever something comes up you are in a huge hurry to make something for someone special for.
It doesn't get much easier than this one! 

Blueberry Muffins
1 1/2 cups fresh blueberries
1 package of white cake mix
1 package of instant vanilla pudding
4 eggs
1/2 cup oil
3/4 cup milk
1 teaspoon almond extract or vanilla

Beat everything all together (except for blueberries) until well blended and smooth around 3 minutes with an electric mixer, then fold in the blueberries at the end.
Fill muffin cups 3/4 full and bake 350 for 20 to 25 minutes. Bake at 350 until browned. Easiest ever!

If you want to have some variations add some lemon or orange zest around 1 teaspoon. Or you can also add a nice streusal topping by combining 1/2 flour, 1 teaspoon cinnamon, 1/4 cup brown sugar,  2 tablespoon softened butter and 1/4 cup chopped walnuts mixed all together evenly. Sprinkle a little on each muffin before baking.

+claudia lamascolo Author

Caramel Banana Flan Recipe

Caramel Banana Flan
Well let me start out saying, I had never made flan before. Then I saw two fabulous recipes on friends at Google+  +Chef Mireille and +Jennifer Field .  My son said he loves flan and wanted me to give it a go. I was going to make a Pumpkin Caramel Latte Flan by Jennifer Fields at the Pastry Chef Online but only one of my sons likes pumpkin, boo. Then I saw another one Banana Salted Caramel Flan from Chef Mireille, very delicious looking and today I had to at least try it since I had no idea what this was all about!  The boys both agreed to have me try the banana one. I learned alot from reading these two totally different flan recipe blogs.  They both are wonderfully rich and delicious looking. I love the tips they both shared. So here it goes.

I still made some bloopers along the way for the first time but in the end it did come out pretty darn tasty if I do say so myself. I would make this again and again!

Please visit both these great Chefs blog as their photos are superb you won't want to miss them!

will be making the pumpkin flan next just for me! I absolutely love pumpkin! Wait till you see that Flan on her blog it's gorgeous!


3/4 cups sugar (I used regular white sugar)
1/4 cup water

Have a large deep pan cake pan of cold water ready that you can set the pan your using to make the caramel in ready to place it in after its cooked.
Place sugar and water in a covered small pan.
Bring to a boil moving the pan back and forth to get all the sugar dissolve. Continue to for 2 minutes.
Remove the cover and boil rocking back and forth but not stirring, until it turns a light amber color this takes from start to finish around 20 minutes on low heat.

I adapted the Salted Caramel Banana Flan recipe from Chef Mireille, I omitted the salt.

Custard Filling for the Flan:
2 ripe bananas
1 can 12 oz evaporated milk
1 15 oz can condensed milk
3 eggs

Prepare your pan with slices of bananas and place on the bottom of the pan then pour the caramel on top. That was my blooper I didn't do that!
Flan is cooling at room temperature. Bananas should be on the bottom but it was wonderful!

Directions are to place the bananas down first in a pan then pour the caramel mixture over bananas I reread it twice and still did it wrong!  Hence the bananas floated to the top of the flan! Even with the blooper it still tasted great!

Directions for Custard:
In a heavy duty bowl using an electric mixer, beat eggs for 10 minutes until light. Add the milks and beat 2 more minutes.  Pour over the caramel banana mixture.  Set the pan (I used a metal 9x9 round cake pan.) in a roasting pan filled with water half way, this gives the custard a water bath to cook in. Bake at 350 for 55 minutes or until the toothpick comes out clean from the center.
Cool at room temperature. Refrigerate overnight or at least 3 hours before serving.
Run a sharp knife around the edge and invert onto a deep welled plate to catch the syrup.

I am now a huge fan of flan!  Say that a few times!  
Thanks ladies +Jennifer Field and +Chef Mireille !!! You ladies rule!

+claudia lamascolo Author

Sausage and Ditalini Stew Recipe

A quick easy meal we use to dunk our crusty Italian bread in. Sometimes if we were lucky enough in the old days, we had shredded mozzarella to add to  the top of this dish and that was a huge bonus.  We often called this stoop, it's kind of a stew soup.
A hearty one bowl meal that went a long way on a small budget!

 Sausage and Ditalini Stew Recipe

1 -28 oz can of whole tomatoes put through the food processor
1 whole green pepper sliced into chunks
1 lb hot Italian sausage cut into pieces
1 14.5oz can of white beans or fresh
2 cups fresh blanched or canned green beans
2 cups baby bella mushrooms
2 cloves of minced garlic
1 teaspoon each of parsley, basil, oregano, salt, pepper
1/4 teaspoon cayenne pepper
1 cup Marsala Wine
1 cup chicken broth or water, add more if it gets too thick
1/4 cup romano cheese and extra for on top
1/2 cup of ditalini pasta cooked
1/4 cup extra virgin olive oil

In a large saucepan add olive oil, garlic, peppers, mushrooms, sausage. Saute till sausage is browned. Add tomatoes, chicken broth, wine. Simmer for around 30 minutes on low. Add cooked green beans, white beans to the tomato mixture with herbs. Just before serving add cooked pasta. Top with grated cheese. Make sure you have a great crusty loaf of bread ready to sop up the sauce. Enjoy!


Twinkie Cupcake Recipe

A retired for good old faithful friend of the past, the Twinkie. A taste from those childhood years. 
A cake that came in a box that was back then a wonderful treat to have. We didn't have them very often as that was not part of the budget.  For me that delicious delicate sponge cake, filled with a marshmallow buttercream kind of frosting was what I asked for when we had that extra money. The other kids always wanted those marshmallow covered snowballs and
 chocolate famous cupcakes .  Dad liked anything with jelly in the center.

Here is a recipe I felt was the closest to satisfy my craving for the Twinkie. When I want that kind of spongy cake with the whipped marshmallow style frosting centers I make these.
 We like the lightness of these, not too sweet and the cake is awesome and worth the extra work.   You can also get fancy and use a large pastry tip and pipe the long tubes on a silpat mat to make them look like the original twinkie. I prefer to let them be etched in my childhood mind. I wasn't a huge fan of the cupcake but these were a nice treat.  As I grow older now and think of the fond memories we had in our lunch boxes once in awhile of those orginial it brings back some good conversation with many childhood friends. We actually had a Hostess Plant were they made these maybe around four blocks from our house and always could smell the bread baking. Funny isn't it how food memories stay with us forever. I grew out of the twinkie craze as I got older but the wonderful friends I have no idea what happened too or ever saw again as an adult were part of
wonderful Hostess treat era and the memories will remain forever. 
Hope these bring you some happy smiles too! 

Twinkie Cupcake Cake Batter

6 eggs separated
6 tablespoons water
1 1/2 cups sugar
1 1/2 cup sifted flour
1 1/2 teaspoons baking powder
2 tablespoons cornstarch
pinch a salt
1 1/2  teaspoons vanilla
Beat whites until very stiff, set aside.
Beat yolks in a separate bowl until thick and lemon colored. Add sugar, cornstarch, baking powder, salt , sifted flour and flavoring.
 Gently fold in egg whites until just blended. Pour into cupcake lined pans ( I use a little cooking spray in each bottom so the paper won't stick.) Bake around 25 minutes on a preheated oven of 350 degrees.  Cool completedly. Core the center of each cupcake with an apple corer or sharp knife.
This makes around 48. I have never cut it in half not sure the outcome.
Marshmallow Filling Recipe:
2 teaspoons boiling water plus 1/4 teaspoon salt (added to the water)
2 cups marshmallow fluff
1/2 cup shortening
1/3 cup powdered sugar or more depending how thick you want this
1 teaspoon clear vanilla
In a heavy duty mixer whip the shortening adding the sugar a little at a time, whip for around 4 minutes until smooth. Add the, vanilla, water and salt. Add the marshmallow fluff slowly beating until smooth and well blended together for around 1 minute.
Place in a pastry bag to pipe into the cupcake centers or use a ziplock bag and snip the end off to fill easy.

Do you like knock off recipes?  See if you like some of thesë:

Trefoils Shortbread
Lemon Coolers
Oatmeal Peanut Butter Sandwich Creams
Peanut Butter patties
Thin mints
Nutella Milano

Mom's Risotto Shrimp Scampi Recipe

I love Risotto. My favorite is with white wine and seafood. Sometimes I just reminisce about those good ole days mom would make this. It's one of those comforting Italian foods when I was growing up. I would come home from school and oh that smell of sauteed garlic hits me in the face on a cold blustery Upstate N.Y. day that would put a huge smile on my face
This is the recipe that made that happen.

1 pound extra large cleaned, deveined shrimps tails off
5 ounces Risotto (Aborio Rice)
31/2 cups chicken broth
1/2 cup white wine
3 cloves crushed garlic cloves
3 tablespoon butter
2 tablespoons extra virgin olive oil
salt, pepper to taste
pinch of cayenne pepper
Optional: 2 tablespoon pesto sauce
1 tablespoon chopped parsley for garnish

Combine the wine and chicken broth and set aside.
In a large fry pan on low heat, add butter and oil saute garlic 1 minute. Add the rice saute until golden brown, around 6 to 8 minutes. Add half the broth/wine mixture and stir constantly adding a little more of the broth mixture leaving around 1/4 cup of the mixture for the shrimp. Cook rice until it continues to absorb the broth mixture and it thick and creamy, (if using the pesto add now). The rice should continuously be stirred. It is cooked when it is neither too hard or too soft. This took around 40 minutes total. Turn off the heat and let rest.

In the meantime:
In a another fry pan melt 2 tablespoons butter, 1 tablespoon extra virgin olive oil add 3 teaspoons crushed garlic, saute 1 minute. Add the shrimp and 1/4 cup of broth mixture. Cook around 5 minutes or until shrimps turn pink.

To serve:
Scoop rice onto a plate, top generously with shrimp. Garnish with parsley and serve.
+claudia lamascolo  Author


Chilean Sea Bass With Pineapple and Lime Butter Recipe

A delicious way to prepare Sea Bass you will love this dining experience
with this wonderful light tasting fish.

1 lime juiced
1 lime sliced
1 tablespoon olive oil
2 tablespoon butter cut into pieces
fresh parsley, fresh basil for each piece your cooking
4 pieces of Sea Bass 1 inch in thickness (slice in half if thicker)
1 teaspoon soy sauce
3 cloves minced garlic
salt and pepper to taste
1 teaspoon light brown sugar per piece of fish
1/2 cup thin cubed pineapple fresh or canned

 Large sheet of Aluminum Foil
Cooking Spray

This can be baked or grilled

Spray aluminum foil with cooking spray. Heat grill on medium heat (if baking heat oven to 400 degrees)
In a small bowl mix together lime juice, soy, olive oil, garlic and seasonings.
Place fish on sprayed foil. Dot with butter. Drizzle mixture over the top. Place pineapple, lime slices and sprinkle with brown sugar on top. Top with fresh herbs. Fold tightly and bake or grill for around 15 minutes or until fish flakes easily.

+claudia lamascolo  Author

Italian Style Amaretto, Kahlua Coffee Recipe

Sometimes days are long and stressful situations, here is a coffee that will be your favorite stress reliever
to make you forget them.

1/2 ounce of  Amaretto almond liqueur
1/2 ounce of Kahlua liqueur
1/2 cup black brewed coffee
sugar to taste
Optional: Whipped cream and toasted almonds for garnish
In an mug, pour in the hot freshly brewed coffee. Add the Amaretto, Kahlua and sugar to taste.
Top with whipped cream and toasted almonds. Enjoy and Cheers!

Note: you can add more liqueur if like!

Rum Banana Bread Pudding Recipe

When we have leftover bananas (sometimes banana bread gets old and you need a change, well here it is), we like this alternative. Yet another cooler weather comfort food so easy it's hard to write it as a recipe since there is nothing to it. You really can't mess it up if you add too much or too little it will still taste great! I always have to double the recipe and have another one to go home with my son when he's here!

3/4 cup sugar
2 tablespoon brown sugar
6 slices of cinnamon bread cubed
3 banana's sliced lengthwise then in halves
1/4 teaspoon cinnamon
1 teaspoon vanilla
4 tablespoon dark rum
4 eggs
1 cup whole milk
3 tablespoons butter melted
1/2 cup half and half or heavy cream

In a bowl beat eggs, add both the milk and cream. Add vanilla, spices, butter and rum last. In a deep casserole dish or large loaf pan, greased heavy with butter or spray with cooking oil.  Place cubes of bread in the bottom then banana and keep layering until all gone. Pour the pudding mixture over the bread and bananas. Bake on 350 degrees until browned and set in the center around 1 hour or more.
Serve with sweet whipped cream or a caramel ice cream topping or both!

Caramel Sauce:

1 cup brown sugar
2 tablespoons rum (Optional)
4 tablespoons butter
1 teaspoon vanilla
1/2 cup half and half

Add everything but the vanilla and rum. Cook for 5 minutes until it gets thicker, add the rum if not using add 1 tablespoon of the vanilla instead if using rum add both now and cook a few minutes longer. Store unused in the refrigerator.
+claudia lamascolo  Author

Crockpot Manhattan Clam Chowder Mom's Recipe

Mom never used a crockpot in her day but I tried this in the crock pot and it came out great! So here is her version of this amazing soup of course you can still make it in a regular pot as well. My dad never liked cream soups, so this was one of his favorites. She often added Shrimp to this as well along with the clams occasionally for a special treat!

4 slices of bacon chopped
2 stalks of chopped celery
2 cups water
3/4 cup vegetable broth or chicken
2 chopped onions
3 tablespoon minced garlic
2 tablespoons tomato paste
28 ounces of Stewed Tomatoes chopped undrained
4 small potatoes diced
1 cup sliced carrots
1/2 teaspoon thyme and black pepper
salt to taste
1 tablespoon chopped parsley
dash of Worcestershire sauce
1 tablespoon hot sauce
1 1/2  pounds fresh minced clams (add the last 30 minutes of cooking)
or if your using cans you will need 6- 6 1/2 ounce cans)

Pour everything into the crockpot except the clams stirring together. Place on high 4 to 6 hours. Add the clams in the last 30 minutes. If using a large stock pot, cook on medium heat for 2 hours.
+claudia lamascolo  Author

Valentine's Day Heart


1 recipe of:

1 pie crust recipe or store bought baked into a 8 or 9 inch heart shaped pan (spray with light cooking oil) cooled, remove from pan

1 jar of triple berry ice cream topping or blackberry jam warmed for 30 seconds in the microwave
fresh blueberries, raspberries, blackberries or strawberries

1 package of homemade coconut cream pudding or packaged vanilla cooked with 1/2 cup coconut added cooled

1 container of whipped topping

Fill heart cooled crust with pudding. Top with fresh berries, sliced thin and arrange on top of pudding, brush with triple berry topping. In a small zip lock bag snip one end and add whipped cream piped around the heart, sprinkle with colored sugar and serve.


Red Velvet Pancake Recipe For Valentines Day

I have never had anything red velvet ever! After seeing so much hype on the lovely cakes, cupcakes and pretty batters, I decided this is what hubby was getting for a special breakfast this Valentine's Day! To our surprise they were quite different than any other flavor we have tried in the past. Not exactly sure even how to describe the taste but really good. I added some black red cherries, a little cream cheese and they were the perfect sweetness.

You can use any cookie cutter shapes but I thought hearts were the perfect touch! Enjoy.

Red Velvet Pancake Recipe

2 cups flour
1 cup powdered sugar
1/2 cup unsweetened cocoa powder
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Mix in a bowl all the above ingredients and set aside

In another bowl add:

1/2 teaspoon vanilla
1- 1/2 cups buttermilk or evaporated milk
2 eggs
1/4 cup granulated sugar
2 tablespoons red food coloring

Whisk these above ingredients together blending evenly.

Now pour the wet mixture into the dry and folding until moistened and still lumps remaining.

Heat your griddle on medium low heat. Spray with cooking oil. Also if using a heart shaped cookie cutter for the heart red velvet shaped pancakes, spray the interior of the cookie cutter.  Fill the cookie cutter with batter until 2/3 thirds full, cook 1 minute and bubbles appear flip (note you can use cooking tongs to remove the cookie cutter. Cook until lightly golden another minute or so.


5 Minute Trifle and Video Hangout Recipes

5 minute trifles are all about easy to make desserts for every individual taste.
You can choose from the chocolate lover to the decadent cheesecake or sponge cake lovers. The secret is to start with the crust of your favorite cookie, cake or brownie, build your dessert with fruits, puddings and toppings your love. Interested yet? Watch our first video below. My son and I will give you plenty of ideas and I am sure you will taylor them to your families cravings. Using cookies, fruits, nuts coconut, chocolates and more!


1960's Vintage Caramel Apple Cake Recipe

Mom had a recipe clipped from my home town newspaper in Utica , N.Y, from 1970's I had never made it and found it tucked away in this old cookbook of hers.

The cake always was on the too sweet side for me but boy did it bring back those childhood memories. I adapted it a little and cut way back on some of the sugar. Added whipped cream to the top.

As good as it was, it's like seeing an old sitcom from the 60's and once more was enough, I really grew out of this one, do you remember anything like that from your childhood?

Thanks for stopping by.

Apple Cake From Scratch:

3cups flour
3 eggs
1 1/2 cups canola oil
2 1/2 cups chopped apples (I use McIntosh)
2 cups sugar (originally calls for 2 1/2 cups and I cut it to 2 cups)
2 teaspoons vanilla
optional: 1 cup chopped pecans (I never add nuts since the kids aren't fond of them)

Grease a 13 x 9 deep cake pan.

Mix the oil, eggs, vanilla and sugar together. Add the flour then the apples. Pour into pan. Pat it down evenly with a spatula.

Bake for 1 hour on 350 degrees preheated oven. Make the caramel below. Poke holes in the cake.

Caramel Topping:

1- 1/2 sticks of butter
1 cup brown sugar
3 tablespoons whole milk or heavy cream

Place in a small saucepan and bring to a boil for 2 minutes. Pour over hot cake.
Serve with ice cream or whipped cream.


Nutella Dipped Strawberries and Buttercream Frosted Nutella Cupcakes Recipe

Dipped Strawberries in Nutella with a Nutella chocolate cupcake and Nutella Frosting.

Hard to resist this perfect easy treat for your Valentine and the special night needs a great ending!

For all those lovers out there that don't want to cook..

Have a Romantic evening! It doesn't have to be Valentines Day!

Nutella Batter For Cupcakes Recipe Below:
(Or use a Chocolate Cake Mix if your in a hurry follow your package directions)

2 3/4  cups flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup softened unsalted butter
2 cups sugar
4 eggs
1 cup whole milk
1 teaspoon pure vanilla extract
1 cup Nutella

Prepare cupcake tins with liners and preheat oven to 350 degrees.
In a large mixing bowl add the sugar and butter to cream. Beat in eggs one at a time. Add the vanilla, Nutella and blend together. Gradually add the flour a little at a time with the baking powder, salt and beat until smooth.  Pour into liners and bake at 350 for 25 minutes or until the middles spring back. Cool completely.

Strawberry Garnish:

1 quart fresh strawberries washed and dryed
1 jar Nutella
Dip bottoms of the strawberries and half way up just before placing on the top of cupcake.

Nutella Buttercream Frosting:

1 cup Nutella
1 teaspoon unsweetened cocoa powder
1 cup powdered sugar
1/2 cup softened butter
2 or 3 tablespoons heavy cream or half and half

In a large mixing bowl beat the butter with half the sugar. Add the cocoa, nutella rest of the powdered sugar and heavy cream beat until light and fluffy. If too thick add more milk.  Set aside. Cover with a wet paper towel to keep from crusting.  When cupcakes are cooled pipe a small amount of frosting on the cupcake then top with a Nutella dipped strawberries before serving/

+claudia lamascolo Author

Mom's Soft Italian Cutout Cookie Recipe

Valentines Day

The Holiday would never have been the same without mom's Italian style  cutout cookies,
soft Italian cookies, not too sweet just right! Christmas or your favorite Holiday this is a versatile recipe you can make  anytime of the year and these will always be a hit anywhere!
(Actually these are the best cutouts cookies I have ever had for any Holiday! I embeded links to the events for more recipes for those Holidays a well) Enjoy!
3 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 stick butter, at room temperature
1 cup sugar
2 eggs
1 teaspoon vanilla, almond or lemon extract
1/4 teaspoon salt
3/4 cup Ricotta or  Sour cream

Mix everything until smooth with an electric mixer. Roll out on floured board 1/2 inch thick using your favorite cookie cutter shapes whatever holiday or occasion it is.

 Bake at 400 until edges are set,  around 8 to 10 minutes. Cool.  Frost with homemade or canned frosting.


1/2 cup butter, room temperature
1/2 teaspoon vanilla extract
2 cups powdered sugar
3 tablespoons heavy cream
drops food coloring optional 
garnish with sprinkle candies or other toppings of choice

                                                                       4th of July?

Nutella Coconut Mallow Turnovers Recipe World Nutella Day February 5th

Celebrating World Nutella Day Sara from Ms. Adventures in Italy and Michelle from Bleeding Espresso solemnly declare Saturday, February 5th “World Nutella Day 2013″ – a day to celebrate, to get creative with, and most importantly, to EAT Nutella !!!

One of my favorite candies is Mallo Cups, so this is a treat for me since it has a similar flavor inside!

Here is an easy fix for that craving!

1 package puff pastry, 2 pastry sheets thawed
1 Cup Nutella spread
1/2 cup toasted coconut
1 Cup mini marshmallows
1/4 cup toasted coconut (toasted spread on a paper plate for 1 minutes turning every 20 seconds)
grated chocolate or mini chocolate chips optional
Confectionary sugar and water glaze

Preheat oven to 350 degrees F. Cut each square of pastry into 4 equal size pieces. Spread two tablespoons of Nutella spread onto the center of each pastry leaving 1/2 inch border around edges.  Top each with about 12  mini marshmallows, sprinkle with toasted coconut and fold over to form a little triangle. Close edges with a fork. Bake for 22-25 minutes or until pastry just turns golden. Remove and let cool for 5 minutes. Use a confectionary sugar and water glaze for the top, sprinkle with grated chocolate or mini chocolate chips.

Toasting Coconut:
Place coconut spread out in one thin layer on a paper plate and microwave it stirring every 10 seconds till brown. (Or you can do this is the oven on parchment paper on 350 till brown keep turning!)

Here are more Nutella Recipe for all of us Nutella Fans out there!

 Bread Pudding Nutella 2011 Latest Food Craze
Ricotta Frangelico Nutella Cake
Nutella Hazelnut Truffles
Nutella Mousse Tart
Nutella Ferrero Rocher Hot Cocoa
Nutella Milano Cookies
Nutella Chocolate Banana Crepes
Nutella No Name Cupcakes
Raspberry Nutella Crepe
Nutella Chocolate Chip Bars
Melting Moments
Nutella Rugelach
Nutella Gourmet Brownies
Nutella Dipped Frozen Banana
Nutella Drizzeled Rice Krispie Treats
Adult Nutella Pudding Shots
Homemade Nutella
Nutella Filled Ricotta Tarts
Wontons filled Nutella Baked

+claudia lamascolo Author

Meatball and Sausage Stuffed Bread Recipe

Inspired by a fabulous foodie friend and blogger her amazing pepperoni roll was a wonderful and delightful treat that I couldn't wait to try. Thank you  +Jennifer Field . 
She made a video on step by step instructions how to make her pepperoni bread  that
inspired me to make this one with meatball and sausage and my family absolutely loved it! Growing up in our Italian family,  we called this so many names, stuffed bread, calzone which usually has Ricotta cheese in it and if there were a variety of meats and sometimes vegetables in it, it's called Stromboli. Call it whatever you like it all fantastic!
 Her Pepperoni bread was just perfection so be sure to stop over and check out the finished product on her blog!

All of this began on a hangout with Google + with +Jennifer Field . She made an amazing pepperoni bread that inspired me. Then another plusser +Brooks Walker  made her bread also and his family raved about it,  his looked amazing too! I was lucky enough to be invited to that hang out to see how she made it. Although my skills of braiding are no where near her expertise, I still decided to make a filling that would be our families favorite. I filled mine with leftover crushed meatballs and sausage. I proceeded to make it the same way as her instructions with a few adaptions. I used provolone instead of sliced mozzarella with the addition of grating cheese and shredded mozzarella.

Here is the original awesome pepperoni roll recipe that +Jennifer Field  made and her
 YouTube video <( click link.) Her recipe for that pepperoni roll can be found by clicking here.

Do not miss the YouTube Video, it shows you exactly how to build your bread roll, she is an expert and it came out perfect!

Please follow her links for the instructions on how to braid the bread dough and her wonderful recipe.

Here's my adapted recipe for the meatball sausage roll:

1 lb of pizza dough homemade , use store bought or try  +Jennifer Field recipe click here
meatballs and sausage crushed together in sauce( around 4 pieces of each) mashed into small pieces, I use leftover from Sunday Traditional Italian Sauce
shredded mozzarella
slices of provolone cheese
grating cheese
olive oil
egg wash (1 egg beaten with 1 tablespoon water)
garlic powder

Spread out the dough into 1/4 inch thick rectangle and place pieces of provolone on the bottom of the dough. Layer with meat, shredded mozzarella then more provolone.
Cut strips as show above or refer to the instructions and video from +Jennifer Field  above.
Fold end up first then start to braid, inward to cover the middle.  Brush with a beaten egg  wash. Sprinkle with garlic powder, grating cheese and oregano. Let rest for around 35 minutes. Drizzle some olive oil.   Bake at 400 degrees until browned around 35 minutes.

+claudia lamascolo  Author

Italian Meatball Mozzarella Flour Tortilla Recipe

A quick lunch with leftover meatballs. The melted cheese, herbs and spices with the addition of olives makes this one over the top delicious in flavor. Toast the top brushed with olive oil and garlic to add that crispy topping! Italian Style tortilla gone wild!

Meatballs in sauce  (link)
Flour tortilla (link)
Calamata olives sliced
Slice Mushroom Optional
Roasted Peppers
Mozzarella shredded
Plum tomatoes sliced
Oregano, minced garlic and parsley
Grating cheese
olive oil

Crush meatballs in a bowl and set aside.  Take a flour tortilla and brush with olive oil on both side.
Fill top layer with crushed meatball, adding the mozzarella on top then sliced tomatoes, roasted peppers and olives and anything else you like to add. See below.
Fold over in half. Brush with olive oil again adding the minced garlic to the top. Sprinkle with grating cheese, oregano,parsley and drizzle with a little olive oil. Bake on a foil lined cookie sheet until brown and crisp shell around 20 minutes on 400 degree hot oven.
You can top with more sauce and shredded cheese for garnish.

Suggestions for additions: portabello mushrooms, roasted eggplant, cooked zucchini, chopped canned artichokes or chopped spinach.

+claudia lamascolo  Author

Crockpot Chicken Puttanesca Pepper Sauce Recipe

I have to say sometimes crock pot cooking even astounds me, this recipe was so much like old fashioned stove top I was over joyed by the results. Next time I would serve this wonderful sauce and chicken over a favorite pasta.

Crockpot Chicken Puttanesca  Sauce Recipe

4 to 6 boneless chicken breast
2 green bell pepper sliced and cleaned
1/4 cup olive oil
6 cloves minced garlic
2 pounds of fresh plum tomatoes put through food processor (remove stems first and cut off the tops, add whole) or 2 (28-ounce) cans Roma plum tomatoes, broken into pieces, with juice
1 cup tightly packed, pitted, and halved Kalamata olives or use black olives
2 tablespoons tomato paste
2 tablespoons drained capers
2 tablespoons minced anchovy fillets (about 8 fillets) or use anchovy paste around 4 ounces
1/2 teaspoon dried crushed basil
1/2 teaspoon dried crushed red pepper flakes
1/4 cup white wine
Garnish with Pecorino Romano long shredded grating cheese

In a bowl mix all ingredients together to blend except chicken and olives.  Place chicken into an oil sprayed crock pot on high. Pour the tomato mixture over the top. Cook around 4 hours. Add the olives.
Cook up to 2 more hours or until chicken is cooked all the way through and tender.
Usually on low it will take up to 8 hours total.
Serve chicken garnished with grating cheese.

The sauce can be serve over pasta or with other sides dishes of your choice.
Mashed potatoes, corn on the cob or saute spinach go well with this chicken.

+claudia lamascolo  Author

Wings Appetizers

Wings Wings and More wings with 18 dipping sauce! 

                                          24 kinds of wings and sauces   

Check out this wing fest here!