Category: Desserts


Dec
2016

Apple Butter & Pecan Spiced Cupcakes!

categories: Desserts, Fun for Kids, Party Time, Recipes

Apple Butter is probably the most underrated…condiment? Spread? Jam? Always refreshingly delicious, the sweet spread pairs well with flavors of the season-spiced- which is the ginger, nutmeg, cinnamon, cloves combo. Add some sweet butter toffee pecans and you’ve create quite possible the best dessert ever!

Enjoy these delicious cupcakes …

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Ingredients:
1 white cake mix- or your favorite vanilla cake base mix (follow instructions, mixed) plus:
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground ginger
1/4 tsp. ground cloves
2 tbsp butter toffee pecans, crushed

Apple Butter Frosting
2 cups powdered sugar + more if needed
1/2 cup butter, softened
1/4 cup apple butter
1 tsp. vanilla extract
Butter Toffee Pecan for topping

Directions:
Preheat oven to 325 degrees.
Prepare cake mix according to package and add spices to mixture.
Bake 18-22 minutes until a toothpick is clean when inserted into the middle of the cupcake.
Frosting:
In mixing bowl beat together butter and sugar until smooth.
Add Apple Butter and vanilla and incorporate.
Frost cool cupcakes.

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Enjoy!
Ciao!


Sep
2016

Quick and Easy Homemade Cinnamon Rolls!

categories: Desserts, Recipes

Cinnamon Rolls just look like they are hard to make. Their perfect cinnamon swirl twisting evenly inside the layers. Their golden brown finish teetering on the line of over and undercooked.

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The best is the sweet cinnamon aroma that fills the house for days. Baking bonus!

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I have mentioned many times, I am not a baker but I am always upping my baking game. This recipe uses a simple, no yeast sweet dough recipe that yields the most quick and easy homemade cinnamon rolls you’ve ever made.

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There has to be a trick? Make sure your knife is sharp when you slice the rolls. Isabella used a kids butter knife on her batch and they smushed into cinnamon roll globs.

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Here is the recipe…

 

Homemade Cinnamon Rolls

Ingredients:
Dough:
2 cups flour
3 tbsp. sugar
3 tbsp. baking soda
4 tbsp. butter
1/2-1 cup milk

Filling:
1 cup brown sugar
2 tbsp. cinnamon
2 tbsp. pecans, crushed
4 tbsp. butter

Directions:

In a large bowl, mix flour, sugar, and baking soda and set aside.
Mix in butter and then milk with hands until incorporated and a dough forms.
Flour and roll out into a rectangle or oblong shape.
Spread filling onto the dough.
Roll the dough and cut into slices with a share knife.
Add rolled dough slices to a greased pan.
Bake 325 degrees 17-20 minutes or until golden brown.

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Enjoy!
Ciao!


Aug
2016

Fig Recipes!

categories: 20 Minutes or Less, Desserts, Dinner, Healthy Living, Healthy Snacks, Homemade Italian, Lunch, Party Time, Recipes

‘Tis the season!  
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Fresh figs are out in full force in Pittsburgh.  A little early this year -usually they are peaking around mid-September. My favorite annual fig recipe is no recipe at all just fresh figs halved and drizzled with Balsamic Vinegar.  With this year’s batch, I made a few quick and easy recipes that anyone can enjoy!

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Fig & Prosciutto Salad with Aged Gouda and a Garlic Honey Vinaigrette

Ingredients:
3 cups baby greens /arugula mix, or your favorite salad base
6 slices prosciutto
2 Fresh Figs, sliced
2 tbsp. Beemster XO cheese ribbons, or grated

For the vinaigrette:
2 cloves garlic, finely chopped
1/4 cup honey
1/4 cup apple cider vinegar
1 cup olive oil

Vinaigrette Directions:
Combine all in a sealable container, shake until well blended.

For the salad, build with greens base.
I like to roll the prosciutto (it kind of looks like flowers!) and place into the greens.
Add cheese ribbons and fig slices.
Drizzle with vinaigrette.

Enjoy!

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Spiced Fig French Toast
Ingredients:
8 thick slices Italian bread
4 eggs
1/4 cup heavy creme
3 tbsp. vanilla extract
1/2 tbsp. ground ginger
1/2 tbsp. ground nutmeg
1 tbsp. sugar
1/2 tbsp. cinnamon
butter to coat the pan
fig spread or fig jam
maple syrup

Directions:
Mix eggs and cream until pale yellow.
Add all other ingredients and mix well.
In a pie dish, soak each side of the bread.
Heat butter in your largest pan.
Add bread slices, 2-3 at a time being sure not to crowd the pan.
Flip when the side is brown.
Sprinkle with sugar, cinnamon.
Smear fig spread.
Pour warm maple syrup.

Enjoy!

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Prosciutto Ricotta Flatbread with Fresh Figs

Ingredients:
Prepared Flatbread or pizza shell
3 tbsp. Olive oil
3 cloves garlic, finely chopped
6 slices of prosciutto
1 cup ricotta
2 fresh figs sliced
1 cup arugula
Fresh grated Parmesan cheese.

Directions:
Layer starting with brushed olive oil and garlic.
Add prosciutto slices and spoon ricotta.
Top with sliced figs and fresh grated Parmesan cheese.
Bake 425 degrees on a pizza stone until shell is golden and cheeses are melted.
Finish by sprinkling arugula and more fresh grated Parmesan cheese.

Enjoy!

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Toasted Pecan Honey Figs over Ice Cream
Ingredients:
1 fig sliced
1 tsp. Cinnamon
1 tsp. Sugar
2 tbsp. Fig spread
2 tbsp. Honey
Few pecans
Vanilla ice cream

Directions:
On a parchment covered cookie sheet, place fig slices and pecans in a single layer.
Warm honey and fig spread in a small saucepan.
Drizzle pecans and figs with honey mixture.
Sprinkle with cinnamon and sugar.
Bake 350 degrees until figs soften, 5-8 minutes.
Top ice cream with all, drizzle additional warmed honey.

Enjoy!

Other recipe suggestions:
Simple Fig Toasts- fig spread, topped with your favorite cheese, meat, and sliced figs

Fig muffins/bread – sub fig for Banana or strawberries

Prosciutto Wrapped and Drizzled Figs

Enjoy!
Ciao!


Feb
2016

Peanut Butter Almond Cream Chocolate Chip Cookies!

categories: Desserts, Recipes

If you close your eyes, these cookies taste like the best peanut butter cookies ever…

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But they are chocolate chip?? Yes, the almond cream and peanut butter frosting do all of the work! In the past, I have tried to make homemade almond cream to use as a spread on biscuits and muffins like this one Almond Cream by Martha Stewart, but this time I used the Sicilian Almond Cream from the Italian World at Oil & Vinegar . Save yourself some time because the homemade version will never top the Sicilian version ; ) This frosting is a super sweet! Peanut butter and chocolate are my sweet tooth’s favorites, but the almond cream adds a subtle sophistication I could totally get used to.

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One of our new faves for sure. Here is the recipe…

Peanut Butter & Almond Cream Chocolate Chip Cookies
(makes 3 dozen 2 inch cookies)

Ingredients:
2 cups flour
1 tsp. baking soda
pinch of salt
1 cup unsalted butter
1/2 cup sugar
1/2 cup light brown sugar
1 tsp. vanilla extract
2 eggs
2 cups chocolate chips
1/2 cup finely chopped almonds

For Frosting:
4 tbsp. almond cream
2 tbsp. powdered sugar
2 tbsp. peanut butter
1 tbsp.+ almond milk until desired consistency

Directions:
Preheat oven to 350 degrees.
Using a mixer, cream butter and sugar.
Add eggs, baking soda, salt, and vanilla and mix on low until incorporated.
Slowly add in flour until dough forms.
Mix in chocolate chips and almonds with a wooden spoon. Mix well so each scoop contains chips and almonds.
Drop by teaspoonfuls, 2 inches apart, onto a parchment lined cookie sheet.
Bake 9-12 minutes until golden.
Let cookies cool and frost. I used a spatula and a knife to create a striped pattern!

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Enjoy!
Ciao!


Dec
2015

Butter Toffee Pecan Chocolate Chip Cookies!

categories: Desserts, Fun for Kids, Party Time, Recipes

I love a butter toffee crunch! My favorite salad is mixed greens, dried cranberries, crumbled goat cheese, and butter toffee pecans. I incorporated them into a simple chocolate chip cookie recipe and the results are totally delish!!
Not a fan of a nutty bite? Grind the pecans down instead of a coarse chop for a smooth finish.

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Butter Toffee Pecan Chocolate Chip Cookies
(makes 3 dozen 2 inch cookies)

Ingredients:
2 cups flour
1 tsp. baking soda
pinch of salt
1 cup unsalted butter
1/2 cup sugar
1/2 cup light brown sugar
1 tsp. vanilla extract
2 eggs
2 cups chocolate chips
1 cup coarse chopped butter toffee pecans

Directions:
Preheat oven to 350 degrees.
Using a mixer, cream butter and sugar.
Add eggs, baking soda, salt, and vanilla and mix on low until incorporated.
Slowly add in flour until dough forms.
Mix in chocolate chips and pecans with a wooden spoon. Mix well so each scoop contains chips and pecans.
Drop by teaspoonfuls, 2 inches apart, onto a parchment lined cookie sheet.
Bake 12-15 minutes until golden brown.

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Enjoy!
Ciao!


Dec
2015

Double Chocolate Cherry Chunk Cookies

categories: Desserts, Recipes

My holiday baking typically includes tons of nuts! I am not sure if it’s because I grew up with old school Italian recipes where heaps of nuts and/or raisins were added to every single simple cookie or because I loooove the taste and texture. Not a huge raisin fan, I tend to add dried cranberries or cherries instead.
These double chocolate chunk cookies are a holiday favorite cookie- a must try! I doctored them up with some dried cherries and walnuts! Get creative and add in your faves!

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Double Chocolate Cherry Chunk Cookies
(Makes 3 dozen 2 inch cookies)
Ingredients:
2 cups flour
1 tsp. baking soda
1/2 cup cocoa
1 cup butter, softened
1-1/2 tsp. vanilla extract
1 cup sugar
1 cup light brown sugar
2 eggs
1 11.5 oz package chocolate chunks
3/4 cup dried cherries, chopped (optional)
3/4 cup walnuts, chopped (optional)

Directions:
Preheat oven to 350 degrees.

In a large mixing bowl combine flour, baking soda, and cocoa.

Cream butter, sugar, brown sugar, and vanilla until light and fluffy.

Add eggs one at a time, beating well.

Beat in dry mixture a little at a time until well mixed.

Stir in chocolate chunks, chopped dried cherries, and chopped walnuts.

Drop by tsp. onto a parchment lined cookie sheet. 2 inches apart.

Bake 9-11 minutes until set.

Remove and let cool on sheet for 3 minutes then move to a wire rack to complete.

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Enjoy!
Ciao!


Dec
2015

Chocolate Pistachio Cherry Pie!

categories: Desserts, Recipes

We are totally sick of pumpkin pie! Ahhh! The pumpkin was so yummy and refreshing at first. Smothered with creamy cool whip, it was pretty much breakfast, lunch dessert, and dinner dessert while it lasted. Now we are so over it! For dessert tonight I changed it up and made a cherry pie edged in pistachios and chocolate chips.  A little edgy and a little holiday chic, this special little bundle of sweetness is sure to hit the spot! Here is the recipe…

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Chocolate Pistachio Cherry Pie
Ingredients:
1- 9 inch pie crust- your favorite mine is Ina Garten’s yummy crust
2 cups jarred dark cherries
3 tbsp. sugar
Approx. 1/4 cup corn starch
1/4 shelled pistachios, roughly chopped
1/4 cup chocolate chips

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Directions:
Preheat oven 375 degrees.

Grease and flour pie plate or shallow cake pan.

Roll out crust into a 9 circle.

Fit into the pan and push to form.

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Cover with aluminum foil.

Fill the top of foil with dry beans.

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Bake 20 minutes or until crust is set and begins to cook.

Meanwhile, cook cherries until boiling.

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Add sugar to taste.

Add cornstarch little by little by mixing with warm water and adding to cherries.

Remove foil and fill pie crust with cherry mixture.

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Bake until crust is golden brown.

Let cool.

Top with pistachios and chocolate chips around the edge.

Cut and serve.

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Enjoy!
Ciao!


Oct
2015

Homemade Salted Caramel Sauce

categories: Desserts, Party Time, Recipes

Perfectly satiny and sweet with a hint of sea salt, this caramel sauce is perfect for fall. Bake with it or use it as a topping for ice cream, a dip for pretzels, apples, or even put a spoonful in your hot cider or coffee! The uses are endless the recipe is super simple!

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The rules of caramel sauce making are pretty simple. Rule #1, have all of your ingredients on hand because you need to work quickly. Luckily, there are only 3! And rule #2, have incredible patience because you don’t want to jump the gun! Follow the directions or you will end up with a lumpy, chunky caramel sauce!

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Originally, I made this sauce to use for salted caramel cupcakes. I used a bit of the sauce to make the frosting, filled the cupcake with the frosting, and added a a salted caramel drizzle. Overall, they were too sweet! I know, really?! A little recipe tweaks and I’m hoping to post this recipe soon!

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Here is the salted caramel sauce…

Salted Caramel Sauce
Ingredients:
1-1/4 cup white sugar or brown sugar
1 stick butter
1/2 cup heavy cream
Sea salt to taste

Directions:
In a deep sauce pan, melt sugar by continuously stirring. Note: The sugar will first clump together before beginning to melt. It will become an amber color after melting.

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When all sugar crystals have dissolved, add butter. Note: it will bubble and rise as butter is added, thus the use of a deep pan with high sides.

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Stir until butter is incorporated.
Remove from heat and add heavy cream. Note: Be careful, the cream will also bubble up the caramel sauce.

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Add sea salt to taste.
Let cool until warm. Transfer to a glass bowl and refrigerate or use on your favorite treats and snacks!

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Enjoy!
Ciao!


Jun
2015

Party Time With Athens Mini Fillo Shells!!

categories: Desserts, Fun for Kids, Party Time, Recipes, Sides

A fillo shell is a simple, flaky, bite- sized vessel that is neither savory nor sweet. Fully baked with a perfect crunch, the fillo shells can be absolutely priceless in comparison to working with thin sheets of fillo dough. The tedious process also includes adding butter to the dough sheets- definitely unwanted calories! Mini fillo shells are an easy button time saver without losing quality, crispness or taste!

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My favorite ready made shells are Athens mini fillo shells! With just two or three ingredients, you can make the most amazing party appetizers or desserts! As Athens puts it, “Just fill ’em!” The first time I ever used Athens mini fillo shells I filled them with goat cheese and caramelized onions and popped them in the toaster oven for 10 minutes! Everybody loved them!

Here are a few of my easy and delicious mini fillo shell recipes!

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Chocolate Chip Cannoli

Ingredients:
1 package Athens mini fillo shells, contains 15 shells
1/2 cup ricotta
1/4 cup mascarpone cheese
1 tsp. vanilla
1 tbsp. cinnamon
1 tbsp. sugar
1/4 cup mini or full size chocolate chips (1/2 for filling and 1/2 for topping)

Directions:
Whip all ingredients, except chocolate chips until light and fluffy.
Fold in 1/2 chocolate chips.
Fill shells and top with extra chocolate chips
Enjoy!

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Ham and Goat Cheese

Ingredients:
1 package Athens mini fillo shells, contains 15 shells
Crumbled goat cheese
Your favorite cooked ham, diced
Chopped parsely for garnish

Directions:
Carefully fill shells with ham and goat cheese.
Bake or broil in toaster oven for 7-10 mins. until cheese melts.
Top with chopped parsley.
Enjoy!

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Pulled Pork Taco

Ingredients:
1 package Athens mini fillo shells, contains 15 shells
1/3 cup pulled pork (Slow cook pork shoulder roast all day seasoned with chili powder, cumin, cinnamon, or your favorite taco seasoning. Definitely can be made the day before and refrigerated.)
1 small tomato, chopped
1 tbsp. Mexican cheese blend
cilantro for garnish
sour cream, optional

Directions:
To serve warm, carefully fill shells with all ingredients, except sour cream or cilantro.
Bake or broil in toaster oven 7-10 mins. until cheese is melted.
Top with sour cream and cilantro.
Enjoy!

To serve cold, fill shells with all ingredients.
Enjoy!

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All opinions expressed belong to Parmesan Princess! I seriously love Athens mini fillo shells and would love to share more easy and delicious small bite recipes with you soon!

Ciao!

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Connect with Athens Foods on Facebook for even more mini fillo recipes!


Jun
2015

Cherry Goat Cheese Pastry!

categories: 20 Minutes or Less, Breakfast, Desserts, Party Time, Recipes

Sometimes the most simple recipes are the best! Do you glance at a recipe and move on when you see a super long list of weird ingredients not to mention weird kitchen instruments you have never heard of? If I’m trying to find recipe inspiration, I tend to skim to something more basic, a recipe where I can taste the list of ingredients. (And totally tell what ingredients I would swap and change!)

As an appetizer, brunch pastry, or dessert, these cherry goat cheese pastries are simply perfect! I hope you enjoy them as much as we do!

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Cherry Goat Cheese Pastry
Makes 6 servings

Ingredients:

2 sheets frozen puff pastry -1 roll fillo dough- fillo shells already cooked
10 oz. crumbled goat cheese
1 lb. fresh cherries, pitted and quartered mixed with 2 tbsp. sugar and 1 tsp. lemon juice OR 1 21oz. can cherry pie filling
1 large egg yolk
2 tsp. heavy cream
Granulated sugar for sprinkling

Directions:

Preheat oven to 400 degrees.

Pit and quarter your fresh cherries and mix with sugar and lemon juice Set aside until juice thickens.

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Flour work surface and lightly roll out puff pastry to be 1/2″ longer on all sides.

Cut dough into an even number of squares or circles.

Divide the cherry filling and goat cheese evenly and place on half of the shapes.

Cover with another shape. press sides and pinch to close.

Beat egg and heavy cream together and brush to seal and coat top of pastry.

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(If using Fillo dough, keep dough damp so it doesn’t dry up. Fill, cut into rectangles and fold like a present. Brush with egg mixture to keep closed. )

SUPER EASY BUTTON!! (If using Fillo shells, just fill with cherry and goat cheese filling and bake to melt until golden and bubbly.)

Slice 2 slits on the top and sprinkle with sugar.

Place on a baking sheet lined with parchment paper.

Bake for 20-25 mins. until golden brown and puffy.

Don’t burn your mouth! Let cool for 5-10 minutes before serving.

For dessert, I topped my pastry with ice cream, whipped cream, and chocolate syrup!

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Enjoy!
Ciao!