Italian Strawberry Cream Cake Recipe

Thursday, January 31, 2013
What better way to serve fresh strawberries to your Sweetheart for any occasion?

A perfect homemade treat to make for any super special day! This is my special treat for Valentine's Day but it doesn't have to be a holiday just make this one because it's awesome!


Italian Style French Toast Recipe

Tuesday, January 29, 2013

Italian French Toast?The ingredients are very rich but if you want to treat yourself to a great Italian french toast, this is it. Sometimes you have to indulge. When we were growing up, we had a milkman. Mom would use some of the cream accumulated on the top of the milk in this recipe and sometimes even whip the cream to use as a garnish. Don't forget to pass the butter and real maple syrup.

this is a delicious french toast made with Italian bread, eggs, milk


Chickpea Spinach Florentine With Orzo Soup

Monday, January 28, 2013
One of those comfort foods I grew up but using mostly Escarole than spinach.

Greens were always an important part of the soup.

Spinach makes this vibrant and comforting!  Any greens you like can go in this soup. I just love spinach and escarole.

Chickpea Spinach Florentine With Orzo Soup


Silicone Tart Molds And Tart Dough Recipes

Sunday, January 27, 2013
Inexpensive little molds that are no fuss in clean up and easy to use for a variety of baked goods. Here is an easy way to use Silicone Tart Molds and make some great Tart Dough with them.


Blueberry Banana Bread Recipe

Thursday, January 24, 2013
I really enjoy banana bread but with the addition of blueberries it's over the top.  Just makes the best coffee or tea break time. The top is sprinkled with a blend of cinnamon and sugar. You can leave it plain while baking if you want, it's perfect the way it is! You can also make muffins with the same batter if you like the individual grab and go breakfast!

2 1/2 cups of flour
2 teaspoons of baking powder
1/2 teaspoon salt

In another bowl beat well:

1 cup shortening
1 cup white sugar
1 cup brown sugar
2 cups mashed banana's
1/2 teaspoon of vanilla
4 eggs

1 cup fresh blueberries
Optional: before baking add a mixture of cinnamon and sugar to the top ....

Add dry ingredients to wet ingredients, mix till well blended, fold in the blueberries. Pour into two well greased loaf pans or make muffins. Bake ar 350 for 30 to 35 minutes or until brown and middle is dry when tested with a toothpick.
Another great way to use this batter is to pour this mixture into individual cupcake tins, sprinkle the top with cinnamon and sugar... this batter makes great muffins!

Broccoli Rabe, Artichoke and Olive Pizza Recipe

Wednesday, January 23, 2013
We love broccoli rabe and this one with artichokes and the combination of fresh tomato,olives, sauce and alfredo has a unique taste! I put some on top so you can see how good it looks!

I really over did it with the cheese... sorry folks all the olives and chopped artichokes are on underneath, you will have to just use your imagination. I can assure you this pizza is worth every minute of your time to make!

1 homemade pizza dough (around 1 lb or store bought dough)
1/2 cup Alfredo sauce sauce homemade or store bought
1 cup chopped cooked Broccoli Rabe or( spinach frozen and drained then blotted dry)
1/2 teaspoon salt
2 minced garlic cloves in olive oil
2 fresh plum tomatoes sliced thinly on a slicing tool (mandolin) or sharp knife
1/4 cup sliced Kalamata olives
1/2 can artichokes hearts chopped  (around 4 to 6)
1/2 teaspoon garlic powder
1 cup of marinara sauce homemade of store bought
oregano, basil and parsley dried
Shredded whole milk mozzarella cheese
olive oil

Stretch your dough, brush with the Alfredo sauce. Mix the broccoli rabe or spinach, garlic powder and salt, drop by tablespoons of the broccoli rabe or spinach onto the dough trying to evenly distribute. Next place some artichoke hearts on top and sliced olives. Next end with thinly sliced tomatoes and the tomato sauce just dropping on top with a spoon . Add minced garlic, sprinkling evenly. Add lightly with a little of all three dried herbs and then a generous amount of shredded mozzarella of cheese on top. Drizzle with olive oil. Bake in a hot oven till brown and bubbly on 425 degree hot oven around 40 minutes.

Alfredo Sauce Recipe: (makes a large amount) So have pasta too! Great on Fettuccine

1 quart heavy cream
5 ounces Parmesan cheese
1/4 cup Fontina cheese
1 teaspoon minced garlic
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon white pepper
4 tablespoons butter

Add butter and garlic in a pan saute till garlic is soft. Add the spices, cream and stir. Simmer on very low around 15 minutes, add cheeses at the end till blended and melted.

Homemade Dough Recipe Click HERE

Marinara Sauce Click HERE

Broccoli Rabe Sauteed

+claudia lamascolo  Author

Crockpot Beef Roast with Marsala Gravy

Tuesday, January 22, 2013

Rump Roast never tasted better! Here is one that fell apart was moist tender and had no leftovers.
I always love the leftover to make sandwiches with garlic bread, rump roast and in Au Ju.
That didn't happen this time
the roast melted in your mouth. Served with mashed potatoes, corn and brussels sprouts it was a superb meal made in the crockpot. You won't be sorry with the outcome.

Crockpot Beef Roast with Marsala Gravy


Baked Wonton Nutella Filled Turnover Recipe

Sunday, January 20, 2013

A great blogger friend made a filled ravioli on his blog that inspired me and then I tried them fried instead of baked. He baked his and I thought I would give them a try this time. I will never fry them again! These are of course so much healthier baked. Thanks so much Greg and Curt for this inspiration. They are all gone the husband ate them all in one night!  Make sure you go over and check out Crostini and Chianti on Greg's blog Click HERE, everything I made from his blog comes out fantastic.  He made Nutella Ravoili with a raspberry sauce over the top that were outstanding!
 I made a bunch of these into crispy cookie like turnovers to take to work and these little gems a hit!

I also used my son's recipe of homemade Nutella which made these even more special
Check out that recipe Homemade Nutella on Curt's Delectable Blog click here

Wonton wrappers you will find in the produce department in local supermarkets
1 homemade recipe of Nutella or store bought
1 egg beaten with 1 tablespoon water for sealing edges

Take the wonton flat, brush all the edges with egg wash. Place 1 teaspoon of Nutella in the center, fold into triangles. Brush tops with egg wash. Bake on 350 until light browned. I let cool and sprinkle powdered sugar on top. That't it!
A crispy filled cookie like turnover!


Refrigerator Buttermilk Biscuit Spinach Appetizer Recipe

Saturday, January 19, 2013
One of my favorite snacks anytime are these easy to make spinach filled orderves. Mozzarella, sauteed spinach and herbs all folded into a delicious refrigerated pre made dough, found in the dairy case. These even taste great reheated when you have leftovers! Great for lunches and after school snacks. A great addition is to add some marinara sauce to dip these in!

2 packages of refrigerator  buttermilk biscuits removed from carton
1  16 oz package fresh spinach sauteed in olive oil till soft with 1/4 teaspoon each,  salt, pepper and garlic powder
1lb  package  shredded mozzarella cheese
1 beaten egg white mixed with 3 tablespoons water

Parmesan cheese
dried parsley
black pepper
dried oregano
garlic powder

Unroll ten biscuits. Flatten to a thin 1/4 inch with your fingers on a cutting board. Brush each one with beaten egg whites. Place some shredded cheese on the dough then a tablespoon of sauteed spinach.  Roll up. Sprinkle with cheese and herbs, spices lightly.  Place on a parchment lined or foil cookie sheet. Bake at 400 degree oven till browned on top around 10 to 15 minutes

Italian Baked Fish with Breaded Tomato and White Wine Recipe

Friday, January 18, 2013
I just love fresh fish! Here is a quick throw together recipe you can use as a basic recipe for any white fish!
If you don't like to use alcohol substitute chicken broth. But white wine is a perfect compliment to this delicate baked fish! Enjoy the Italian baked cuisine! It's all in the topping!

2 to 3 Fresh sliced plum tomatoes
1 container Italian flavored bread crumbs
2 cloves fresh minced garlic
1 teaspoon Italian seasoning
1/4 cup Fresh chopped Italian parsley or dried
1/4 Chablis White Wine
2 Tablespoons melted butter
Extra Virgin Olive Oil use to drizzle over the top
salt and pepper to taste
cooking oil spray

4 to 6 pieces of white fish of choice (see below for suggestions) or more for the amount you will be feeding

White Fish : Halibut, Tilapia, Haddock, Flounder, Sea bass Whiting, Cod just to name a few use any light flavored fish

Here is what I do:

In a bowl mix about 1 cup of bread crumbs with 1 teaspoon of Italian seasoning, minced garlic and parsley. Set aside.
In a deep dish pan to fit the amount of fish your using, coat and spray with cooking oil. Place the fish on the bottom in single pieces. Drizzle with melted butter. Place thick slices of plum tomatoes on top of each piece of fish. Sprinkle generously with Italian flavored bread crumbs mixture evenly over the tomatoes and fish. Drizzle lightly with olive oil.
Pour 1/4 cup white wine over the bottom of the the dish not touch the tomatoes. Sprinkle all over with salt and pepper to taste.

Bake at 350 degree hot oven until fish flakes easily with fork around 35 minutes, depending on thickness.

Serve with roasted broccoli and carrots recipe and 
red roasted potatoes.

+claudia lamascolo  Author

Roasted Amaretto Butternut Squash Recipe

Thursday, January 17, 2013

1 large butternut squash peeled, seeded and cubed
1 large cookie sheet
parchment paper
1 tablespoon sea salt more or less to taste
1 teaspoon white pepper more or less to taste
1/4 cup Amaretto liqueur
1/2 cup melted butter or use half olive oil half butter if you want to cut calories
 olive oil
1 teaspoon granulated garlic or more to taste

Heat oven to 375 degrees.
Place cubed cleaned butternut squash on a parchment lined cookie sheet. Drizzle with olive oil, sprinkle with garlic, salt and pepper to taste.  Roast the cubed butternut squash for 30 minutes or until fork tender. Keep turning so it doesn't scorch or burn.
Place in a bowl, add Amaretto, butter and/or olive oil, then more salt and pepper to taste.

The Best Fillings For Cupcakes Recipes

Sunday, January 13, 2013

There are many ways to fill a cupcake and with amazing fillings to make them over the top gourmet!

A few simple tools will work. I have used a sharp paring knife, apple corer (my favorite) small appetizer cookies mini cutters just to name a few of the easier ones.

For the fillings I use a ziplock bag, fill and snip a small portion of the end off to squeeze out the filling.

So let's get started to making the filling recipes. Raspberry, peanut butter, lemon curd, chocolate pudding, and smores filling just to name a few at the top of my list. Interested? Of course, if you're making an instant treat with puddings you can just make your favorite fillings to include even instant cheesecake filling to butterscotch with the instant brands out on the market.

Smore's Filled Cupcakes Recipe below

All topped with a buttercream frosting or choice or a rich ganache.
For white or yellow cakes, I like to fill them with lemon, coconut cream, chocolate or even a vanilla pudding.
Mix and match your favorites.
For the chocolate cake try these fillings, smores, peanut butter, raspberry, and chocolate filling.

First Bake a batch of your favorite cupcakes using a mix or a favorite recipe!

Coconut Cream Filled Cupcakes:
(this goes on top of the batter in the center before baking)

2 egg whites
2 tablespoons flour
1/3 cup sugar
1 3/4 cups of flaked coconut put through a food processor
Mix all together. Put a small amount of batter in a paper line cupcake tin, put some of the filling in the center and top with more batter. Bake to package directions.

Raspberry Filled Cupcakes:
(filled after the cupcakes are baked and cooled)

2 cups fresh raspberries smashed
1/3 cup sugar
1 1/4 cup water
3 tablespoons corn starch
1 tablespoon Chambord or Vanilla Extract

Mix the sugar, corn starch and little water to blend smooth, add the rest of the water then and Chambord. Cook until thickened. Fill cooled cupcakes by cutting the middles out and piping in the filling in the center. Replace with the cake that was removed and frost.

Peanut Butter Filled Cupcakes:
(filling is used after the cakes are baked then cooled)

1 1/2 cups powdered sugar
3/4 cup creamy peanut butter
1/4 stick of butter, softened
3 tablespoons of heavy cream

Add all ingredients in mixing bowl and beat using an electric mixer add more cream if too stiff should be fluffy enough to fill not dry.
Filled the center of cooled cupcakes by scooping out the middles and piping the filling into the centers. Replace the cake and frost.

Fresh Lemon Curd Recipe:
(filled after the cakes are baked then cooled)

1 cup of sugar
3 eggs
1/2 cup freshly squeezed, seeds removed lemon juice
1 tablespoon fresh lemon peel
1/4 cup butter melted

Using a double boiler, place beat the eggs and sugar together add to the boiler pan. Add the lemon juice, peel, and butter. Simmer over the boiling water until thickened around 15 minutes
Fill cooled cupcakes with lemon curd by removing the center of the cupcake, pipe in with the lemon curd and replace the cake into the center. Sprinkle with powdered sugar.

Smore's Filling: (as shown in the first photo, using a chocolate cake for the cupcakes the bake, cooled and filled)

6 tablespoon unsalted butter, melted
1 cup plus 2 tablespoons powdered sugar
1 cup plus 2 tablespoons marshmallow fluff
1 teaspoon vanilla extract

Beat together ingredients. Add 1/4 mini chocolate chips set aside.

In a food processor add 1 package of graham crackers with 3 tablespoons softened butter. Pulse until crumbs.
In the center of the cooled cupcakes, cut the centers out. Spoon in a little of the crumbs mixture in first then pipe filling (using a ziplock bag with this filling and snip the end off) adding a small amount of marshmallow filling on top of the crumb mixture. Top with cut out of cupcake middle.  Frost,  leave plain or add ice cream for garnishing.

Click links for these other fillings:
Pastry Fillings:

Chocolate Pudding
Vanilla Pudding
Banana Pudding

For Ganache Style Glaze toppings:

1/4 cup butter
3 ounces white chocolate
1 3/4 cup powdered sugar
4-5 tablespoons rum or water

In a microwave-safe bowl, add white chocolate and butter till melted. Mix in sugar and water, stir mixing till blended.

1/4 cup butter
3 ounces dark chocolate
1 3/4 cup powdered sugar
4-5 tablespoons of warm water
In a microwave-safe bowl, add chocolate and butter till melted. Mix in sugar and water, stir mixing till blended.


Easy to make by chopping 8 ounces of good grade chocolate and putting into a heavy duty glass bowl. Heat 1 cup of heavy cream just to a boil and then pour over the chocolate. Let sit around 10 minutes stir until melted and well blended, do not over blend.

Use white or dark chocolates and pour over any cake you like.

Buttercream Frosting:
(High Humidity Frosting: (Great for Florida or hot weather area's.)

2 lbs powdered sugar2/3 cup Crisco
2/3 cup water
1 package of dream whip
2 tablespoons clear vanilla

Beat with a flat beat in an industrial mixer 1 package dream whip and Crisco till light, gradually add the powdered sugar in and little water at a time. Whip or 12 minutes, fold in the vanilla. The frosting is thick and ready to frost a cooled cake.

Some Cake Batters to try:

Irish Cream Cupcakes
Chocolate Boston Cream Pie Cake
Chocolate Irish Whiskey Cake
Fudge Marble Cake


Pizza Dip Recipe Appetizer

Saturday, January 12, 2013
This pizza dip is easy to make in a slow cooker and perfect for any party and entertaining guests it's really addicting!


Tex-Mex Pumpkin Corn Muffins

Wednesday, January 2, 2013

I just love the taste of these muffins with a good chili or and any kind of stew. These are a great addition to any hearty meal. The pumpkin keeps them moist and the peppers give these a little kick!


Blueberry Bavarian Cream Filled Crepe Recipe

Tuesday, January 1, 2013

This is a great way to start off your day with breakfast or brunch.
Easier than you think to make and so worth the time.

Stacking them between wax paper will keep them from sticking and  leftovers freeze perfectly!
Here's what you do:

1 1/2 cups flour
3 eggs
2 cups milk
2 tablespoons sugar
1 teaspoon vanilla
1 teaspoon baking powder
1/2 teaspoon salt

Add the flour to a food processor or blender add milk a little at a time until smooth and both are blended together. Add the sugar, vanilla, baking powder, salt and pulse till blended. Add eggs last and pulse about 1 minute.

Heat a small 8 inch non stick pan and pour (I used a gravy ladle) two ladles or 1/2 cup batter into a hot oil sprayed pan. Rolling the batter back and forth to evenly coat the pan. Cook around 1 minute and flip with a spatula. Stack each on on wax paper until ready to use.

1 can  blueberries or fresh (1 pint of fresh blueberries tossed with sugar and some water, add a pinch of cinnamon)

Cream Filling Directions:
 2 tablespoons unflavored gelatin
1/2 cup cold water
Mix the two above and set aside

In a medium size bowl add:
4 eggs
1/2 cup sugar
pinch of salt
Mix all together

In a medium size saucepan add 2 cups of milk bring to a boil. Take off the stove.  Add the milk in a steady stream into egg mixture bowl blending all together evenly. Return to stove and cook stirring until the mixture coats the back of the spoon. Remove from heat and strain this if its lumpy at all.
Stir in the softened gelatin add 1 teaspoon vanilla and allow to cool.
When the mixture is cool. Whip two cups of heavy cream with 2 teaspoons sugar until stiff and fold in.
Use right away by filling each crepe you have and or put into dessert cups as this will firm up quickly with any left over.

To assemble your crepes:

Place one crepe on your plate add two tablespoons  or more if you like of Bavarian cream on top of the crepe. Add 1 tablespoon or more of the blueberries or any fruit you like. Roll up.  Add sweetened whipped cream from a can to the top for garnish and more fruit on the ends. 

+claudia lamascolo  Author