Best Ever Ricotta Raspberry Cake

Wednesday, August 31, 2011

A perfect cake for two people, you and your husband or significant other... or maybe a really really good friend! The cake is light flavored with a wonderful blend of fruit. I have made this with peaches, blueberries, blackberries and cherries... The fresh fruit is mixed with fruit jam of choice. Just amazing cheesecake you will love this!

Cookie Crust bottom:

1 cup flour
1/2 cup sugar
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1/3 cup milk
1/4 cup butter softened
1 large egg
1/2 teaspoon vanilla
1/2 teaspoon lemon zest
Mix together until well blended.

In another bowl:

Beat together till smooth:
2 large eggs
1 1/4 cups ricotta cheese
1/3 cup sugar
1/4 teaspoon pure vanilla
Beat this for 5 minutes


3/4 cup fresh whole raspberries
mixed with 2 tablespoon raspberry seedless jam warmed for 10 seconds in the microwave

Preheat the oven to 350°F. Line a 9 x 9 x 2-inch pan ( a springform pan) line with parchment paper, cutting a piece for the bottom and making a neck collar then and spray with cooking oil anywhere metal is exposed..
Spoon the first batter into a greased 9 x 9 x 2-inch pan, using floured hands to push up the sides of the pan and spread the dough around evenly.   Add the ricotta filling to the top of the cookie batter. Carefully spoon together raspberries and jam mixture evenly on the batter. To make it swirled you would need to puree slightly the berries then run a knife through the batter in an S formation.   Bake at 350 for at least 50 minutes or until middle is clean with a toothpick.  I add a large pot of water and place inside the oven on another rack above the cheesecake, this keeps it moist. Cool cake completely before removing from the pan. Delicious served plain or with whipped cream.  Refrigerate any leftovers.


Breakfast Peach and Cranberry Scones

Sunday, August 28, 2011
2 cups flour
1/4 cup sugar
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tsp cinnamon
1/2 cup (1 stick) butter, cold softened
3 ripe peaches, peeled and pulse in a food processor into small chunks or chopped by hand
1 teaspoon pure vanilla extract
1/4 cup heavy cream
1/4 cup milk
1/4 cup fresh chopped cranberries or craisins

 Heat oven to 400 degrees.
In a large bowl, mix dry ingredients together.  Place these ingredients with the butter into the bowl and mix together evenly like course cornmeal.
Mix together the cream,  milk and vanilla in a seperate bowl. Slowly add the liquid to the dry ingredients, fold in peaches and craisins.
Transfer the dough to a lightly floured work surface and knead a couple of times. Flatten the dough out until it is about 1 1/2 inches thick. Cut into 8 to 10 triangles and transfer the wedges to a baking sheet that has been lined with parchment paper.

Brush the top of each scone with a little heavy cream and sprinkle with sugar.  Bake for 18-20 minutes, or until the tops are golden brown.

Baked Halibut Cashew Crusted

1/3 cup chopped toasted cashews
4 tablespoons grated Parmesan cheese
1 tablespoon extra virgin olive oil
1 tablespoon fresh squeezed lemon juice
2 tablespoons Italian seasoned bread crumbs (panko style preferred)
1/2 tsp crushed fresh garlic
1/2 teaspoon garlic powder
pinch of cayenne pepper
1/4 teaspoon black pepper
 4 white fish filet's ( halibut, cod, haddock)
2 tablespoon soy sauce mixed with
2 teaspoons olive oil or sesame oil
Preheat oven to 425 degrees. Line a cookie sheet with parchment paper or baking pan and spray with cooking spray.

Place the cashews, in the food processor and process until coarsely ground.  In a bowl add the nuts stir the cheese, oil, juice and garlic, garlic powder, cayenne and pepper.
Place the fish on the prepared 2 inch deep pan lined with parchment paper  and divide the nut mixture over the tops pressing into each fillet to make sure it adheres, sprinkle with bread crumbs last. Pour soy sauce, olive oil around the fish not touch the topping and  Bake until the fish flakes easily when pierced with a fork. Four pieces at approximately 1/4 inch thickness took 11 minutes.

Nutella Brownies

Saturday, August 27, 2011


Simple Homemade Sun dried Tomato

Thursday, August 25, 2011
Sundried tomatoes are great homemade and have so many uses.

Here are some tips and recipe ideas for making simple homemade Sundried Tomatoes when you have an abundance of tomatoes and its summer time!


Nutella Dipped Frozen Bananas

Wednesday, August 24, 2011
Nutella dipped frozen bananas are one of the childhood memories and a very quick treat.

There is really no cooking involved and with just two ingredients and some parchment paper, if you are a chocolate-covered banana lover, this will be heaven on a toothpick stick!

Delicious especially on a hot summers day!

I like to tell myself, they are a frozen ice cream treat that's healthy because they're bananas!!

We all know these are full of sugar in the Nutella so healthier they aren't but they sure are delicious!

A little summer indulgence never hurts!

Nutella is a delicious hazelnut spread confection I use in many desserts like my Nutella Frangelico Cheesecake, Chocolate Nutella Rice Krispie Treats, and my Nutella Chocolate Mousse Tart.

these are banana dipped in Nutella and frozen with a toothpick in them on parchment paper


Chocolate on Chocolate Boston Cream Pie

Friday, August 19, 2011
Today I had to make something special for the love of my life as we are celebrating our 11th wedding anniversary. The best 11 years of my life, my best friend, my equal, my love is forever lasting.

Chocolate on Chocolate Boston Cream Pie

Using cocoa powder on the bottom of a greased pan looks so much better on chocolate cakes!


Samoas Knockoff Cookie Bars

Wednesday, August 17, 2011

If you love Samoa Girl Scout cookies then this easy bar cookie is for you. What an awesome treat. I have to say this is genius easy! Enjoy! Samoas Knockoff Cookie Bars are so much easier

These are a famous knockoff girlscout cookie called samoas in a bar cookie.


Zucchini Coconut Quick Bread Recipe

Tuesday, August 16, 2011

1 egg
1/2 cup vegetable oil
1 cup white sugar
1 cup grated zucchini
1/2 tsp vanilla extract
1 1/2 cups all-purpose flour
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 cup flaked coconut
1/2 cup chopped pecans
1/2 cup dried apples, raisins, craisins or if your a chocoholic 1/2 cup milk or semi sweet chocolate chips

Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
If using craisins or raisins, in  small pan boil one cup water. Add  craisins, and boil for two minutes. Drain.

In mixing bowl beat egg, oil, and sugar. Stir in zucchini and vanilla.
In another bowl, measure flour, baking powder, soda, salt, cinnamon, nutmeg, coconut, pecans, and apples.
 ( craisins, raisins or chocolate if using go in place of the apples). Stir to combine thoroughly. Pour all at once over batter in mixing bowl. Stir to moisten. Turn into greased 9x5x3 inch loaf pan.
Bake at 350 degrees F (175 degrees C) for 1 hour until an inserted toothpick comes out clean. Cool in pan 10 minutes. Turn out on rack. Cool and wrap.

Milk Chocolate Coconut Zucchini batter~
Coconut and Milk Chocolate Chips are an awesome combo. If you double this recipe (as I always do) you can split the batter to make a few different kinds!


Maple Filled Whoopie Pie Cookie Recipe

Saturday, August 13, 2011

1 1/2 cups all purpose flour
1/2 cup oatmeal pulsed through a food processor till fine
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 cup (1 stick) unsalted butter, softened
3/4 cup brown sugar, packed
1/3 cup maple syrup
1/2 teaspoon maple flavoring
2 large eggs
 optional: 3/4 cup  finely chopped walnuts

Mix sugar and butter together till fluffy. Add flour, oatmeal, eggs then rest of dry ingredients together till well blended. Fold in nut.
Roll in a ball and flatten onto parchment lined cookie sheet and bake for 8 to11 minutes at 350 degree oven till set.
Cool on wire rack.


8 ounces cream cheese
4 cups confectioners' sugar
1/4 teaspoon maple flavoring

In the meantime combine in a bowl cream cheese, sugar and flavoring blend until smooth.
When cookies are cool sandwich together with this filling. Cookies will store better in the freezer if you don't eat them all at once. Take them out as needed or they will dry out.

Frozen Peanut Butter Cheese Pie

Friday, August 12, 2011
I make this quite often, a peanut butter pie that is easy, quick, and perfect for the peanut butter and chocolate lover! If you read this post until the end you will find an interesting version for the crust.

My baby boy was born on June 19th, 1982 and he loves Peanut Butter Pie, so 29 years later Happy Birthday, Curt and still making his favorite desserts!!


Upstate NY Style Shrimp Margherita Pizza

Tuesday, August 9, 2011
Margherita Pizza my mom's all-time favorite Pizza and this was my mom's dough recipe, with our favorite topping! Her name was Margaret, coincidence?

Easy to make, nothing like homemade dough, especially if you use a heavy duty mixer... I cheat! Mom use to do everything by hand, it amazed me how light and perfect her dough was... nothing ever comes out quite like she made it.. She would have loved these toppings, shrimp was her favorite too... But you can put whatever you like on it... the original way is just fresh tomatoes and fresh basil...

Pizza Dough

l recipe of pizza dough

12 shrimps cleaned, deveined with tails off or more if you like

2 cups mozzarella cheese shredded

2 cloves minced garlic

2 tablespoons melted butter

olive oil

2 beefsteak tomatoes thinly sliced

fresh basil leaves

oregano, salt, pepper

grating cheese

Mix all ingredients in a large mixer with dough hook, mix until dough forms a ball, knead until smooth and elastic, add more flour if the dough is sticky, this should not be dry but a firm ball. Rise in a bowl covered with a wet towel, until doubled in size in a warm spot, away from draft... Stretch dough out on a lightly greased pan, brush top of dough with olive oil. Brush with butter, add garlic, oregano. Top with mozzarella, sliced tomatoes, shrimps on top then basil. Salt and pepper to taste. Sprinkle top with grating cheese and more dried oregano.

Bake on 430-degree oven till browned on top. Around 25 minutes or more depending on how crispy you like it.


Italian Style Zucchini Crudo Vinaigrette Salad Recipe

Saturday, August 6, 2011
A refreshing side dish, perfect for summer, you'll be surprised how delicious this is!
1 teaspoon finely minced garlic
1 tablespoon minced fresh parsley
Zest of 1 lemon
Juice of 3 lemons (1/2 cup total juice)
1/2 cup extra virgin olive oil
1 teaspoon kosher salt
1 teaspoon honey
Few dashes Tabasco sauce
2 10-inch zucchinis, chilled
2 10-inch yellow squash, chilled
1/3 cup toasted pine nuts or  blanched slivered almonds, toasted and cooled
1/3 cup diced fresh basil
1 cup small chunks of mozzarella

Pulse in blender  making a smooth vinaigrette,  garlic, zest and juice of lemons, salt, honey and Tabasco. Turn blender on low and slowly drizzle in oil until well blended. Set aside.
 Mandoline, I bought mine from World Market (love that store)

Slice ends off each side of the zucchini and squash then slice into paper-thin slices. Much easier and neater to use a mandoline, if you have one,  click on name to see the online store to purchase above).
In a bowl place and toss the squash and zucchini slices, add the pine nuts or almonds, and basil. Top with the fresh cut cubes of mozzarella. Sprinkle with some of the vinaigrette to taste, you can save the rest for another use.


Veal Scaloppine Marsala Linguine Recipe

Thursday, August 4, 2011
One of my dad's favorite meats was veal and he loved Veal  Scaloppine. We didn't have it often and it was only served on special occasions.  This dish is a traditional sauce with sauteed veal over linguine. Veal  Scaloppine is the best meal we just love it!  Dad knew how to cook it perfectly

Veal Scaloppine Marsala Linguine Recipe

1 lb mushrooms

2 tablespoons oil

2 tablespoons unsalted butter

1 lb veal scallopine medallion filet's (about 1/8 Inch


1 1/2 cups chicken broth

1 1/4 cups Marsala wine

1/4 cup heavy cream

2 tablespoons tomato paste

Seasoned Flour:

In a large plastic bag mix together

1 cup flour

1/2 teaspoon each garlic powder, oregano, parsley

1/4 teaspoon cayenne pepper, black pepper, salt

1 tablespoon Romano grating cheese

1 lb cooked pasta of your choice, pictured is linguine

Place the seasoned flour in a plastic bag with spices and herbs, add the veal, shake until they are well coated. Set aside.

In a large skillet, heat the oil and butter until hot. Add the mushrooms and cook until golden brown, add more butter or oil if too dry. Remove to a baking dish.

Fry the Veal in the skillet one minute per side. Place in the dish with the mushrooms.

Add the Marsala wine, and deglaze, scraping up any browned bits from the bottom.

Add the chicken broth and tomato paste cook until the sauce has reduced and thickened.

Stir in the cream and return the mushroom and veal to the pan to reheat.

Serve over cooked pasta of choice with more grating cheese sprinkle with parsley and serve.

Note: For those of you that won't eat Veal substitute Chicken or even Turkey medalli

Grilled Lemon, Lime Pepper Chicken and Vegetable Stir Fry Recipe

Tuesday, August 2, 2011

4 boneless chicken breasts sliced two inch wide long strips
1 fresh juice of a  lemon squeezed then quartered
1 fresh juice of a  lime squeezed then quartered
1/2 teaspoon each salt, pepper. garlic powder
2 cloves minced garlic
1/4 teaspoon cayenne pepper
2 tablespoons sesame oil

In a large plastic container, place oil and seasonings, juices and lemon lime quarters in with chicken strips, shake till evenly coated and refrigerate for 30 minutes to an hour.

In a large plastic bag marinate:
 Marinate assorted vegetables below  of choice in 2 tablespoons olive oil, salt and pepper to taste with 1 tablespoon soy sauce, 1 tablespoon minced garlic, place bag in refrigerator until ready to stir fry.

Peppers, zucchini, baby cut corn, mushrooms, broccoli, tomato (other options to use , onions, carrots, celery, green beans or eggplant) use whatever you like.

Heat grill till hot on high (you can also stir fry in a large fry pan indoors with 2 tablespoons of olive oil or sesame seed oil).

Place lightly oiled sprayed wok (with holes) on to the grill to heat( you can purchase this at any store that sells gas  grills). Remov  marinade from refrigerator, drain, place chicken in wok. Cook till browned, around three to four minutes each side or until the juices run clear when cut into. Remove chicken, stir fry vegetables till desired softness. I usually cook them around 11 minutes still a little crunchy more on the softer side. Combine chicken and vegetables in a large bowl together.
Serve over cooked fluffy jasmine rice or pasta.

Chocolate Rice Krispy Treats with Nutella Drizzle

Monday, August 1, 2011

My husband is a Krispy treat love an easy to make anytime buttery flavored kind of cookie candy fun! Mine are just a little different, we like them ooey gooey and soft! A childhood special treat and great memory of mom is making rice krispie treats. This are just all dressed up and delicious with a little drizzle of nutella! These Chocolate rice krispie treats with nutella are just scrumptious!

These are a bar cookie no bake with chocolate rice krispies, marshmallow and Nutella drizzled over the topped. They are layered bars on top of each other with wax paper in between them on a white plate