Fresh Basil and Tomato Italian Style Pizza Recipe



For the Dough Click HERE or use store bought

Topping:

Thinly sliced plum or vine ripe tomatoes
Your favorite sauce or mine click here
Fresh basil leaves
Oregano, Parsley
Grating cheese
Whole Milk Mozzarella
Olive oil
Garlic minced

Spread dough on a greased round pizza pan.
Let dough rise for 1/2 hour stretched out on a oil greased pan.
Pre-Bake the dough on 430 degree hot oven for 10 minutes.
Spread with sauce, sliced tomatoes. Sprinkle with herbs, sliced garlic,  spices and grating cheese. Top with shredded mozzarella.  Drizzle with olive oil. Bake on 430 until top starts to brown. Take the pizza out and cover with small pieces of torn fresh basil all over the top.

+claudia lamascolo author

Homemade Grandma's Pasta Updated Photo Recipe

Grandma would dry the pasta on the back of a chair on dish towels. She would cut it by hand, no pasta machines back then in the 1800's.  I have my Aunt's machine who was Grandma's daughter, Aunt Mary Colenzo DiOrio. She told me this was the best machine to make spaghetti or fettuccine. We made the grandma's recipe today.  My son said, never make that boxed stuff again, he said it was just a totally different texture, flavor and loved it!

He forgot when he was little we always had what we called homemades for special occasions only!  Now it seems we need to make these no matter what my son now said it's the only way to eat pasta and has to be fresh! Healthy,  tasty homemade pasta. Really the best choice, it didn't take that long to make at all and the best part was we all did it together and it was a family fun treat! Even if you don't have a machine, make this fresh pasta, cut it by hand. You will enjoy it immensely!



For the complete recipe we made CLICK HERE

Note to cut by hand see instructions below:

Roll dough out as thin as possible using lots of flour in 4 inch wide strips by 12 inch long strips then if you fold it a few times over away from you, you can get even cuts, cutting every strand with a very sharp floured knife. It's easier to handle shorter lengths. Cut long strands of noodles very thin either spaghetti style of fettuccine width which is a little wider. Dry strands on a towel on the back of a chair or place on wax paper on a cookie sheet that will accomodate the pasta using lots of flour to keep loose. You can also make shapes of all kinds with this  pasta dough, cut into retangular shape and pinch in the middle for bow ties, let dry before cooking.

Boil water in a tall large pot with salt water until the pasta floats to the top, then its cooked.

 Cover in Traditional Sunday Sauce.


+claudia lamascolo  Author

Blueberry Zucchini Coconut Bread Recipe

Here is what I do with the insides that we scrape out of the zucchini after I making them stuffed below.
 
 Stuffed Italian Style Zucchini CLICK HERE


 
 
  I use the scraped insides for making many kinds of bread desserts, like zucchini bread plain or chocolate recipes.  I always find a way to use up every part of these wonderful vegetables that are in abundance in the summer time. This is a delicious bread that everyone loves and also an Italian favorite.

Blueberry Zucchini Coconut Bread

2 eggs
1 cup oil
2 cups sugar
3 cups flour'
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
2/3 cup flaked coconut
1 1/2 cups blueberries
2 cups zucchini shredded or chopped fine


Heat oven to 350 and prepare pans by greasing and flouring two 9x5x3 loaf pans.
In a large mixing bowl beat eggs, oil and sugar together, Stir in the baking soda, powder, salt, cinnamon and flour, blending all together until evenly mixed.  Add the berries, coconut and zucchini until well combined. Pour into the prepared pans and bake at 350 degree hot oven for 1 hour or until browned and toothpick comes out clean in the middle. Cool 10 minutes then invert to wire rack to cool. These freeze very well also.

+claudia lamascolo Author

Peanut Butter Cup Ice Cream Video Recipe

Here is a great recipe for Peanut Butter Cup Ice Cream. Easy, quick with  pure ingredients. I guess that's the best part of making it yourself knowing exactly what's in it! So besides this being fun, you can adapt this to anything you really love to add or make any kind of ice cream you like. I love the creamy smooth confection and with the addition of  one of our favorite candy, the peanut butter cup, it's the perfect treat for any occasion or peanut butter lovers craving at al!  I don't know what took me so long to make homemade ice cream. My infinitive creations awaits me. I am now additive to homemade ice cream, you will be too after you try this one!






Here's the recipe for Peanut Butter Cup Ice Cream:

1 cup smooth peanut butter
2/3 cup sugar
Beat these together with an electric hand mixer until well blended.
Then add and beat in 1 cup whole milk.
Stir in 2 cups heavy cream by hand with a spoon or spatula.
Add 1 teaspoon pure vanilla extract.

Place mixture in your ice cream maker tub according to the instructions in your units manual.  Mine takes approximately 25 minutes. Five minutes before it's done, fold into this mixture around 1 cup chopped peanut butter cuts.  Pour into a freezer container and store for around 3 weeks if it lasts that long.

+claudia lamascolo Author

Italian Escarole Antipasto Recipe



A fresh Italian salad with Escarole who could
 resist a healthy salad in summer heat, it's the perfect alternative to regular lettuce, well at least for me.  Sometimes just a light meal can be perfect in the warmer months or hotter climates. I make this Italian salad often. You can add anything you like additional. I sometimes put chickpeas and some sautéed mushrooms with white wine and garlic. You really can make a whole meal out of this light salad. See some of the other suggestions below to add. Tailor it your your liking, I like to call this my escarole antipasto Claudia style!



Roasted Peppers chopped
Escarole (recipes for sauteed Escarole Click Here)
Plum tomatoes Sliced
Black oiled cured olives
Fresh Parsley
Chopped Bell peppers
Extra sharp chunks of Provolone  (the kind that bites you back  :)
Artichoke hearts chopped
Long strands of grating cheese


Salad Dressing:

1 clove finely minced garlic
 1/4 cup of each balsamic vinegar and olive oil,  mixed with 1/2 teaspoon each(use fresh when available)parlsey, oregano, basil, red pepper flakes, salt, pepper to taste and 1 tablespoon grating cheese. Blend all together and toss with the vegetables.

In a bowl mix the peppers, tomatoes, parsley, provolone and artichoke hearts at this point add any meats you would like then toss with the salad dressing.

Optional: proscuitto chopped, genoa salami chopped, pepperoni cut up, hard boiled egg slices, mozzarella diced, chunk Tuna in olive oil, chickpeas or white beans, mushrooms or zucchini sauteed.

Place a bed of sauteed Escarole on plate. Top with mixture of vegetables on top, olives and  and serve with grating cheese and crusty Ciabatta Italian Bread.

+claudia lamascolo Author
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Grilled Spatchcocked Chicken Recipe


Spatchcocking  ( this means to butterfly the whole chicken)
 will enable you to grill the whole chicken evenly.........  The chicken turns out moist and delicious. The rub really enhances the flavors when grilling. I highly recommend this method.

Prepare chicken to marinade 8 hours or overnight.

Here's the rub I used:

1/2 lemon zest or at least 2 tablespoons
4 cloves minced garlic
1/4 cup olive oil
1/3 cup mixed herbs sage, thyme, rosemary, oregano, basil, parsley (fresh when possible)
salt, pepper to taste
dash cayenne pepper
1 sliced lemon
Aluminum foil

Mix all ingredient into a puree and rub under the skin and throughout the chicken internally. Refrigerate at least 6 to 8 hours.

Heat grill to medium high heat. Using indirect heat. Place the chicken breast side down placing foil over the top and vent it. Grill until charred on one side (placing lemon slices on top or in the flap of the skin) around 15 to 20 minutes on one side. Flip and cook 30 minutes more adding more lemon slices. Flip again and using a meat thermometer checking until the internal heat is 165 degrees in the thickest part.

NOTE:
To spatchcock the chicken cut along each side of the backbone with shears. Remove the backbone (you can use that to make chicken stock another time and freeze it) Turn the breast side up and flatten it with the palm of your hand

+claudia lamascolo  Author


Fresh Peach Berry Cobbler with a Butter Pecan Cake Mix Recipe

Sometimes great desserts take hours of your time or seem complicated, not this one. This is a summer time fast, easy and as some call this semi homemade dessert that everyone will want the recipe for and it's great. Fresh peaches and the combination of fresh blueberries or whatever kind of berry you like,  make this a special dessert that you will  be asked to make again and again. The addition of cinnamon brings that homemade flavor out and compliments the fruits.  The topping is bursting with a pecan butter crunchy crust that will wow everyone you make this for.  It's our secret, just don't tell them it's a cake mix topping.
They will never know!


1 package 15.25 oz box butter pecan cake mix or yellow cake mix (betty crocker is the only brand I can find in that flavor)
1 cup butter melted or margarine (I used all butter)
4 extra large peaches sliced or 6 small with skins removed (you can also used 1 large can of peaches instead of making your own  from scratch, (which I highly recommend fresh) then  just add the cinnamon to the canned with 1 tablespoon of cornstarch when you heat it)
1 cup fresh blueberries or any fresh or frozen berries of your choice (I used fresh blueberries)
1/2 cup sugar
1/4 teaspoon cinnamon
2 tablespoons cornstarch
Optional 1/2 cup additional pecans chopped

In a small sauce pan, add the peaches, cornstarch, cinnamon and sugar. Bring to a boil for 1 minute. I do not add the berries to this while cooking just add after the mixture is done fold in the berries.


Pour peaches and berries into an oil sprayed greased pan 13x9 inch.

Sprinkle cake mix on top and pecans if using. We use to call this a dump cake in the 1970's.




Add the melted butter drizzling evenly over the cake mix top.



 Bake 1 hour or  until browned and crisp on top. Serve with whipped cream or vanilla ice cream.

+claudia lamascolo  Author

Bruschetta Basil Insalta Caprese Style Recipe Video



Italian Antipasto on garlic bread, all fresh herbs, spices and you will be loving the taste here. Using all fresh ingredients is key to making this appetizer outstanding.  Actually orgin is from the 15th century in Italy. Grilled bread with garlic rubbed  on the top drizzled with olive oil. There are numerous variations that you can top this with as suggested on the video. Mix and create new bruschetta by adding your favorite chopped vegetables, a variety of meats such as salami, pepperoni, capicola, prosciutto, sausage steak, chicken,  seasfoods like shrimp, crab or lobster chunks, assorted kinds of cheeses and fresh herbs such as oregano, basil parsley, rosemary and dill. Always use the freshest ingredients. This style is what Italians call  Insalata Caprese". The balsamic vinegar I used is 18 years aged and also used was a good grade olive oil. Both compliments this Bruschetta.
Enjoy and thanks for watching. 




 
+claudia lamascolo   Author 
 
For more suggestions and recipes for Bruschetta click here
 

Stuffed Pizza Dough Video Recipe


One of our favorite meals has always been having a stuffed bread dough dipped in sauce. There are so many combinations and ways you can make these. Get as creative as you want and make personal ones to your family tastes. You can add as many cheeses and meats added as you like. Whether you call it Stromboli which is typically meat and cheese or a turnover style Calzone it's still a stuffed pizza no matter which way it's created. Many names and many styles and all delicious Italian filled doughs that will make any family happy to eat. Tailor them individually to the fillings that each person loves or just make one big pizza roll! They are easy, fun to make and everyone will be happy.
See the ingredients suggestions below to mix and match.













Here was the finished product I didn't get a chance to show in the video as it took around 10 more minutes to cook. The total time was 29 minutes to brown.

Click Link Below:

Pizza Dough

Marinara Sauce


Here Are Just Some Of  The Many Filling Suggestions:

Meats chopped or sliced Capicola, Pepperoni, Proscuitto, Sausage, Salami, Ham, Steak, Chicken, Pork, Meatballs
Vegetables chopped or sliced Spinach, Eggplant, Mushrooms, Broccoli Rabe, Broccoli, Peppers, Onions, Garlic, Tomatoes, Zucchini
Cheese grated or shredded: Asiago, Fontina, Provolone, Mozzarella, Romano, Reggiano, Parmesan,
Cheddar, Swiss, Jack


Sour Cream Blueberry Bread Recipe

This once was a Prize winner a very long time ago. Prize winning being this was entered at the a local fair in Upstate N.Y. back in the late 1970's. Even then in my early 20's I would love to compete with cooking contests. Here was one of the breads I entered that won 1st prize. Back then it was a pretty ribbon for 1st prize but hey that was a great competition and accomplishment to me and honor, I was so excited! Still would be now for me if they had such things where I live. There were more than 35 breads that entered and this won. 
Made from scratch, heavy, dense and full of fruit! A blueberry bread with sour cream, a hint of lemon and cinnamon. Great flavors that goes perfectly with your morning coffee, tea or milk!



Here's what your going to need:

2 cups flour
1 tablespoon baking powder
1 teaspoon salt
3/4 cup sugar
3 tablespoons softened butter
2 eggs
1 cup sour cream or yogurt
1/2 cup milk
1 tablespoon honey
1 teaspoon vanilla
1 cup blueberries
pinch cinnamon
1/2 teaspoon lemon extract (or substitute zest if you prefer I have used both before with great results)


Preheat oven to 375 degree.

Spray or grease a loaf pan and set aside. In a heavy duty electric mixer bowl add the flour, baking powder, salt and stir together. Mix in softened butter and sugar. Beat in the eggs, sour cream and milk until evenly blended. Add the honey, vanilla, cinnamon and lemon extract. Mix both the dry and liquid mixtures together until blended all together. Fold in the berries and pour into the loaf pan. Bake around 1 hour in 375 degrees or until golden browned on top and using the toothpick method when the center is no longer sticking to it. Cool for around 5 minutes before flipping out of the pan on to a rack to cool. Recipe can be doubled as this makes 1 large loaf.

Note: I have substituted fat free products and have had great results as well.
+claudia lamascolo  Author

Best Zucchini Parmesan Marinara Recipe

Zucchini will be in abundance in the summer at a great price. There are so many uses for these wonderful Italian green squash,  from sweet to savory. Here is a quick and easy recipe that we have made for years. If your an eggplant parmesan lover, your going to love this one too! Try some different spices like cayenne for some heat, or even some rosemary, thyme and remember fresh when available spices are best in flavor for any dish you make! 
Not interested in this one check out below some links of other zucchini favorites to try! 


2 washed cut in thick slices of zucchini do no peel
panko bread crumbs Italian seasoned
Romano and Parmesan blended cheese
Marinara sauce homemade or store bought
Shredded whole milk mozzarella
1 egg beaten
1 teaspoon each of  fresh when available or dried oregano, parsley, thyme , rosemary, garlic powder and basil and more for sprinkling at the end in combination to taste
salt, pepper, cayenne to taste
2 teaspoons minced garlic
1 cup flour
2 ziplock bags 1 with the flour 1 with the panko bread crumbs
Olive oil and  Canola oil for frying

In a large pie plate beat the egg adding 1/4 water. Place the zucchini in a ziplock bag and add the seasonings and spices to the flour and shake. Place one at a time in the egg wash then dip into the other bag filled with the panko bread crumbs.
Place on a wax paper lined cookie sheet until all your zucchini is coated.
In a large fry pan heat 1/4 cup olive oil and the rest Canola oil for the deep frying of  the zucchini until browned on each side on medium heat.  Set on paper towels to drain.
Layer a  greased deep dish pie plate with a layer or zucchini then generously sprinkled with grating cheese, herbs, a little minced garlic, marinara sauce then the mozzarella and repeat.
Bake at 400 degrees until cheese is melt and starting to brown.

Love Zucchini?  Here are some other delightful recipes to try!


Zucchini Dessert Squares
Zucchini tater fritters
Chicken Zucchini and Rice
Healthy Zucchini Medley
Zucchini Cranberry Chocolate Chip Bread
Grilled Tomato and Mushroom Zucchini Medley
Baked Zucchini Fries
Zucchini Appetizer
Zucchini Appetizer Quick Bread
Stuffed Zucchini Italian Style


+claudia lamascolo  Author

Linguine Tomatoes Shrimp in Butter Wine Sauce Recipe


I have always loved breadcrumb stuffed tomatoes! This combination is addicting. Shrimp, white fish swimming in a pool of white wine and butter over linguine pasta topped with stuffed plum tomatoes. This is one of my favorite dishes and oh so easy to throw together! If you love cod,  haddock, halibut, Chilean sea bass or any other mild tasting white fish, give this a try with one of those fish, this really will compliment the flavor of the fish and the pasta. The stuffed tomatoes are a bonus!




Here's what you will need in ingredients:

4 to 6 pieces of white fish of choice use whatever you like this one was sea bass
1/2 cup of white wine (prefer Pinot Grigio)
3 tablespoons butter melted plus 2 tablespoons for later
6 plum tomatoes sliced lengthwise
1/4 cup and more for later of olive oil
Italian flavored bread crumbs
3 cloves crushed garlic
garlic powder
15 to 20 medium or large shrimps
Linguine pasta or another kind you like 
chopped fresh basil around 6 leaves
grating cheese
salt, pepper to taste
Optional cayenne pepper
  In a large baking deep pan place fish on the bottom, top with sliced tomatoes, sprinkle with bread crumbs grating cheese.

In a small bowl add the olive oil, 3 tablespoons butter, garlic, wine, salt, pepper to taste. Pour into the bottom part of the pan not touching the tomatoes. Add the shrimp into the juices, sprinkle the shrimps with garlic powder. Drizzle olive oil lightly all over the bread crumbs and all over the tops of fish.

 Bake at 400 degrees for 35 minutes. Cook pasta, drain. Toss the cooked pasta in some olive oil, grated cheese and 2 tablespoons butter and set aside until fish is ready.  Place fish and tomato on bed of linguine pasta, drizzle with wine butter sauce over the entire dish from the fish pan.
.

+claudia lamascolo  Author

Baked Stuffed Eggplant Boats Recipe

I always thought these were so cool to serve as a side dish when I was growing up! I can't believe it wasn't served as a whole meal. Once you add rice, meat, sauce you have a whole boat load of a tasty meal!  (Smile) These eggplant boats are very versatile. You can add more ingredients or less. Grilled or Baked a special treat awaits all you eggplant lovers out there!

Melted cheese blends are the best. Provolone, Mozzarella, Fontina to name a few that melt perfectly.
Try a five cheese blend it really complments the fillings!

I save the insides for omelets or saute the eggplant chunks with peppers for a great sandwich! There is no reason why you can't use the inside mixed with sauce and cheeses to fill the boats back up. I just prefer a rice filling.




Eggplant Boats and Optional fillings below:

1 cup cooked rice or the insides cubed eggplant
1 can 8 oz tomato sauce
1/2 teaspoons each oregano, basil, parsley fresh or dried
1/2 teaspoon garlic powder or 2 cloves minced fresh garlic
pinch cayenne pepper
2 chopped fresh plum tomatoes
Garnish with shredded blend of mozzarella and provolone cheese
1/4 cup grated cheese
extra virgin olive oil
1 or 2 tablespoons chopped green pepper or use jar roasted peppers

Optional items to add: add 1/2 cup cooked meat of choice, cut up sirloin, cooked hamburger meat, chopped cooked chicken, chopped cooked lamb, cut up ham,  loose sausage cooked or pepperoni.

Also optional: add mushroom slices, black olives, white cooked beans or ricotta cheese mixed with grating cheese and mozzarella.


On a cutting board, cut the eggplant lengthwise in half. With a sharp knife carve out each middle leaving the bottom and sides around 1/2 inch thick all around.
In a medium size bowl mix everything together including the meat if using but not the mozzarella cheese. Fill the boats with the rice mixture. Top with shredded mozzarella and provolone cheese. Drizzle with olive oil. Bake in a preheated 350 degree hot oven on a foil lined cookie sheet and drizzle egg plants tops with olive oil.  If grilling place on a large greased piece of foil and pull the sides of the foil up around the boats. Grill on low until fork tender around 35 minutes. In the oven or grill place the chopped insides of the eggplant on the baking sheet tossed with olive oil, salt, pepper and garlic powder evenly. Use can use this roasted eggplant later in another dish tossed with your favorite sauce and pasta.

Would you like the recipe using the cut up leftover eggplant and pasta?  Eggplant Chicken Perciatelli CLICK HERE

+claudia lamascolo  Author

Best Ever Ricotta Blueberry Pancake Recipe

Although it takes some extra work, it's worth the effort. These Ricotta pancakes are light and very delicious. Only use pure ingredients for the best results. Make a fresh blueberry sauce by using the recipe at the end, or use pure maple syrup. If you don't have the time to make these from scratch,  save the recipe for that special occasion you won't be sorry. These are by far the #best pancakes ever! Oh and if you prefer another fruit like apples, raspberries, peaches, sliced cherries or bananas, go for it, they all worked great!

Here's what you will need:

Flour
Eggs
Baking powder
Seasalt
Vanilla
Whole milk
Ricotta
Brown sugar
Vanilla Extract
Blueberries fresh
Maple or blueberry syrup
Butter for the tops
Cooking spray or olive oil

Optional ideas: sliced bananas, sliced thin apples, sliced fresh peaches, raspberries, blackberries, cherries or you can add chocolate chips after they are cooked on top.

In a medium size bowl add: 1 1/2 cups flour, 1 teaspoon baking powder and 1 1/2 teaspoon seasalt.
In a large bowl add: 1- 3/4 cups whole milk plus 3 tablespoons, 3 egg yolks (save the whites keep cold in the refrigerator until later)  1/2 cup Ricotta cheese plus 2 tablespoons, 1/4 cup light brown sugar, 1 tablespoon pure vanilla extract.

Add the dry ingredients into the wet ingredients using a whisk until smooth.

Now take out those egg whites and beat them with an electric mixer until soft peaks form. Fold the whites into the batter. Your done folding in the whites when no white still appears in the batter around 12 strokes.

Heat your griddle to a medium heat.  I usually spray mine with cooking spray then add a few drops of olive oil on the pan, actually that's why mine are darker than most. Olive oil also smokes more than regular oil but I like the flavor. You can use whatever you like in oils or butter.

Pour by using a gravy ladle full to make your pancakes. Drop a few blueberries on top before flipping. I cook mine until you see bubbles on top around 2 minutes on each side, then flip. I then place a slice of butter on each one and stack them.

Serve with your favorite maple syrup or try a fresh fruit topping below and optional (my favorite) sprinkle with cinnamon sugar mixture. 

Blueberry or Your Favorite Berry for a Fresh Fruit Quick  topping:

2 cups berries of choice (strawberry, blueberry, raspberry, etc
1/4 cup jam to match the fruit choice
Place the fruit and jam in a food processor blend unti smooth. When ready to serve place in a small  saucepan and heat for 5 minutes.

Leftover Rice and Mushroom Ball Recipe

You can actually throw in whatever you like in leftover rice. The best thing about these are you can taylor them to your taste. See the suggestions below for a great combination of flavors with the basic recipe. These are a great side dish and perfect for lunches especially if you add more additions to the rice that you like! Actually they bake more like a pattie because they are flat on the bottom. Delicious just the same!

1 or 2 cups leftover rice
1 egg
1 tablespoon soy sauce
3 tablespoon grating cheese
1/2 teaspoon garlic powder
1 cup shredded mozzarella cheese
salt pepper to taste
Optional dash of cayenne powder

Place the cold rice in a bowl. Add the egg and mix together evenly. Mix in the soy sauce, garlic powder, grating cheese and mozzarella. Use a ice cream scooper and scopp onto a greased or lined cookie sheet. Bake at 350 degree hot oven for 25 minutes or until browned and set.

Suggestions to add into the rice:

Chopped peppers
Chopped olives
Chopped tomatoes
Chopped ham
Chopped eggplant
Chopped zucchini
Sliced mushrooms
Sliced pepperoni
Chopped carrots, celery
Sliced roasted almonds
Leftover corn

+claudia lamascolo  author

Patriotic Easy Festive Cookies For Your Holiday Tables Recipe

An American celebrated Holiday every year with fireworks, cookouts and family fun. A table looks so festive in red, white and blue what better way to give tribute to our USA celebration than to add some colorful dessert and these quick homemade star loft or butter sugar cookies to brighten up your tables. Here are two recipes you can use. The loft cookies are not so sweet and stay soft. The sugar cookies are more buttery tasting and crisper. Either one your guests and family will love.
Have a safe Holiday to all from #What's Cookin' Italian Style Cuisine, +claudia lamascolo Author.




Loft Soft Cookie Recipe  CLICK HERE

Butter Sugar Cookie Recipe   CLICK HERE


Note: the stars are brushed with egg whites before cooking then sprinkled with red, white and blue colored sugars. Bake on a parchment lined cookie sheet in a 350 degree preheated oven until the bottoms are slightly browned around 12 minutes. Cool and enjoy!  See recipe links above for other frosting alternatives.


Patriotic Red White And Blue Cupcake Tribute Recipe

Just a fun easy suggestion to decorate your tables with these pretty festive cupcakes. The kids will have fun making them. I highly recommend the homemade recipe to make them super special.


Let's get started to get your festive looking cupcakes!


Make your favorite cake mix for your cupcakes or use scratch recipe below

Red and blue colored sugar (you can also add some regular white sugar on the center for more glitter effect, I omitted for less sweetness.)

Mascarpone Homemade vanilla cheese frosting below or canned store bought vanilla

Spread the cooked cooled cupcakes with vanilla icing. Sprinkle one side with blue, leave the white in the middle and red at the end.


Recipes :

Vanilla Scratch Cupcakes:

3 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
2 cups sugar
1 stick unsalted butter softened (8 tablespoons)
4 extra large eggs
1 teaspoon vanilla
1 cup milk

With an electric mixer in a medium size bowl beat the sugar and butter together until light around 4 minutes. Add the vanilla, eggs, milk to blend then add the, baking powder, salt then the flour a little at a time. Proceed with above instructions for cupcakes. Bake 25 to 30 minutes until centers come out clean with a toothpick.


Mascarpone Cheese Homemade Frosting:

4 ounces Mascarpone Cheese or use cream cheese if you don't have any
2 cups powdered sugar
1 teaspoon vanilla
Blend in a medium sized bowl the cheese and vanilla with a fork adding the powdered sugar a little at a time. Add some water if too thick to spread, 1 teaspoon at a time.

+claudia lamascolo  Author

Patriotic Trifle with Blueberries Strawberries and Cream Recipe

Here is a simple throw together dessert to bring any picnic with a festive look for the Red, White and Blue Holiday look. Nothing much to this one except imagination. With layering you can turn this delicious trifle into a work of art. I am all about the taste more than the presentation. This pudding, cream and fruit will delight your guests and you don't have to make time to get it ready.  Even the kids can do this one. Do you want simple? You just found it!
 
Here's All You Need:

Store bought Angel Food Cake or Pound Cake
Your favorite Whipped Topping
Fresh Blueberries washed and dry
Fresh Strawberries hulled and sliced
Instant pudding such as coconut cream, vanilla or banana cream (use snack pack puddings in a hurry)

In a clear bowl, break up your cake and place some on the bottom. Now line the outside of the bowl with sliced strawberries so you can see them, add a few on top of the cake in the bowl. Spread the pudding on the cake and strawberry layer. Add more cake, sprinkle the blueberries along side of the bowl, some on the cake, more pudding on top. Last add the whipped topping, garnish with more blueberries and strawberries. There you have it!  Quick easy and everyone will love it!

+claudia lamascolo  Author