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Posts tagged ‘recipes’

Daily Italian Doses | Sergio’s Secret Italian Recipes

Whatever you do, DO NOT tell Sergio I posted this.  His cooking talents are renown and he decided to share some recipes to a select few….but I just couldn’t help myself.  Click HERE for his new blog.  Follow this link to see more of their B&B La Grande Quercia.

italy cooking ravoili

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Copyright 2013   Andi Brown,  Once in a Lifetime Travel

Holiday Recipes from Italy

It is that time of year again!  The holidays just aren’t the holidays without something yummy baking in the oven.  I have compiled links to some of my favorite recipes that I am getting ready to test out this year.  Let me know what you think, and if you have a favorite tell me about it!

Madonna del Piatto

If you were following me this August, you will remember my month of favorite Italian websites.  This wonderful lady was one of those.  Here is her recipe for Bace di Dama cookies and she even put the measurement conversions in for us Yankees.  Another is her Assisi apple and olive oil strudel.

Baci di Dama

Baci di Dama

Over a Tuscan Stove

Another of my favorite cooking bloggers.  Here are several links and I can’t decide where to get started.  Fig and Walnut Paneforte, Christmas Treats, Bollito Misto (ok I’m dreaming here, following the links to actual recipe).

 

Red Star to Lone Star

I stumbled across this blog and loved the looked of it, then later found this post about the famous Italian cookies called Befana.

 

The Italian Dish

Another new mouthwatering blog that I am now following.  So so many recipes to go through.  Croccante, pine nut brittle and Mosiac Biscotti just for starters.

croccante italian baking

Croccante courtesy of the Italian Dish

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Copyright 2012   Andi Brown,  Once in a Lifetime Travel

 

 

Peppermint Chip Chocolate Biscotti

Peppermint Chip Chocolate Biscotti

I had to bring this one back for the holidays!  The perfect festive and yummy treat for this time of year.

cookie baking

Ingredients:

1 cup  coarsely chopped Hershey’s Kisses Candy Cane (hurry, only available during the holidays!)   plus approx 1 cup whole for drizzle

1 cup chocolate chips

1/2 cup  butter

2 large eggs

1 cup granulated sugar

1 tsp vanilla extract

2 to 2¼ cups flour

1/2 cup unsweetened cocoa powder

1½ tsp baking powder

1 tsp salt

Directions:

1. Heat the oven to 350°. Melt the butter and chocolate chips together (I put them in a Pyrex measuring cup and microwave them) and set aside.

2. Beat the eggs and sugar until lightened, about two minutes.

3. Add the vanilla and chocolate mixture.

4. Mix in the flour, cocoa, baking powder, and salt just until combined. You should have a soft, but not sticky, dough. Add the extra 1/4 cup of flour if dough is too sticky.  I usually have to add more.  Mix in peppermint chips.

5. Divide the dough in half. On a lightly floured surface, form each half into a log that is 3½ inches by 9 inches. Place the logs on a heavy-duty baking sheet.  Bake for 20 to 25 minutes or until the tops are set.

6. Reduce the oven to 275°. Let the logs cool, then slice into 1/2-inch thick slices. Arrange the slices on baking sheet and bake for 20 minutes. Remove from the oven, carefully turn the slices over, and bake for another 20 minutes.

7. Cool on a wire rack.  Heat remaining peppermint chips in microwave on 70% power for 1-2 minutes, then drizzle over cooled biscotti.  Store in an airtight container or freeze.

Copyright 2012   Andi Brown,  Once in a Lifetime Travel

White Chocolate Pumpkin Biscotti Recipe

I had to re-post this in honor of the return of fall.  Welcome October!  I can’t wait to get my hands on the pumpkins growing in our little garden.

Ingredients:

  • 3 1/2 cups all-purpose flour
  • 1  cups firmly packed brown sugar
  • ½ white sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp pumpkin pie spice (see  below for substitution)
  • 1/2 cup pumpkin puree
  • 2 large eggs, lightly beaten
  • 1 Tbsp vanilla extract
  • 1 cup melted white chocolate, for drizzling or dipping (optional)

Directions

Preheat oven to 350*F.

Combine flour, brown sugar, baking powder, salt, and pumpkin pie spice in a large bowl; stir well. In another bowl, combine pumpkin, eggs, and vanilla, stirring well with a wire whisk. Slowly add pumpkin mixture to flour mixture, stirring until dry ingredients are moistened. (Mixture will be very crumbly; it will gradually become moist after stirring.)

Place dough on a lightly floured surface and divide into 2 portions. Lightly flour hands and shape each portion into a 2 x 10″ long log. (Or I just made one large 8″ x 16″ log.) Place logs 3″ apart on lightly greased cookie sheet. Bake for 25 minutes.  Cool logs for 10-15 mins. Reduce oven temperature to 300 F.

After cooling, move a loaf to a cutting board and cut diagonally into 1/2″ thick pieces. The interior of each biscotti should still be just a little moist, with the crust of the loaf hard.

Place the biscotti with a cut side facing up on a half sheet pan and bake for 8 minutes. Remove the pan and flip all the biscotti over so the other cut side is now facing up. Bake for another 8 minutes. Set all the pieces on a wire rack to cool making sure that none of the biscotti are touching each other.

Once the biscotti have fully cooled, drizzle with melted white chocolate.  Microwave chips for 1 minute on 70% power.  Drizzle looks best when a fork is dipped in the melted chocolate and then dripped over biscotti.

If you don’t have pumpkin pie spice, you can substitute in:

  • 1 1/4 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg

baking

Copyright 2012   Andi Brown,  Once in a Lifetime Travel

Day 26 of My Favorite Italian Websites | Madonna del Piatto

Welcome to Day 26 of my 30 days of Italian websites that will draw you in and keep you dreaming.

Italian family cooking.  Say no more, I’m in love.  You will find amazing recipes, local information and a great itinerary schedule suggestion for those visiting Umbria.  Lovingly written and it shows!  Click here.

Feel like you belong on my list or have a favorite link to share? Let me know!!

I’m obsessed with feedback, let me know what you think.

Love it??  Pass it on!

Copyright 2012   Andi Brown,  Once in a Lifetime Travel

Day 16 of My Favorite Italian Websites | Sapori e saperi

Welcome to Day 16 of my 30 days of Italian websites that will draw you in and keep you dreaming.

I obviously have Italian cuisine on the brain, but you will find this is much more than a foodie site.  I love this blog and its thoughtful posts that go beyond food and into the relationships that are built.  This site to me completely embodies the importance food has in the Italian culture.  Flavors and Knowledge.  Very well said.  There is a great post about three generations learning the art of ricotta.  Click here.

Feel like you belong on my list or have a favorite link to share? Let me know!!

I’m obsessed with feedback, let me know what you think.

Love it??  Pass it on!

Copyright 2012   Andi Brown,  Once in a Lifetime Travel

Day 15 of My Favorite Italian Websites | Tiramisu

Welcome to Day 15 of my 30 days of Italian websites that will draw you in and keep you dreaming.

All I can say today is YUMMMMMM!!  This lady had me at the home page.  Click here for the delights of Tiramisu.

Feel like you belong on my list or have a favorite link to share? Let me know!!

I’m obsessed with feedback, let me know what you think.

Love it??  Pass it on!

Copyright 2012   Andi Brown,  Once in a Lifetime Travel

Day 5 of My Favorite Italian Websites | Over a Tuscan Stove

Welcome to Day 5 of my 30 days of Italian websites that will draw you in and keep you dreaming.

divina cucinaI hope you are reading this early in the day, because after exploring Over a Tuscan Stove you are going to need to change your dinner plans.  Judy has been living in Italy since the late 80′s teaching cooking lessons to students in Florence.  She also created her website Divina Cucina which features her classes and programs as well as a link to her cookbook.

Feel like you belong on my list or have a favorite link to share? Let me know!!

I’m obsessed with feedback, let me know what you think.

Love it??  Pass it on!

Copyright 2012   Andi Brown,  Once in a Lifetime Travel

Triple Ginger Biscotti Recipe

Triple Ginger Biscotti

This recipe may change your life.  The flavor is unique and is not for everyone, but if you love ginger this is fantastic.

Ingredients:

  • 3/4 almonds
  • 1/2 cup  butter
  • 2 large eggs
  • 3/4 cup packed brown sugar
  • 2 ¼-2 1/2 cups flour
  • 2 tsp ground ginger
  • 2 Tb molasses
  • 1½ tsp baking powder
  • 1/4 tsp salt
  • 2 T finely chopped fresh ginger
  • 3/4 cup finely chopped crystalized ginger (see recipe below)

Directions:

1. Heat the oven to 325°. Toast almonds on tray until golden, about 8 minutes.  Cool, then chop into halves.

2. Cream butter and sugar well.  Then beat in the eggs and molasses until lightened, about two minutes.

3. In a separate bowl mix in the flour, powdered ginger, baking powder, and salt just until combined.

4.  Add dry mixture to wet mixture until blended well.  If the dough is very sticky add the extra 1/4 cup of flour if dough.  I usually have to add more.  Add fresh and crystalized ginger.  Fold in almonds.

5. Divide the dough in half. On a lightly floured surface, form each half into a log that is 3½ inches by 9 inches. Place the logs on a heavy-duty baking sheet lined with parchment paper.  Bake for 25 minutes or until the tops are set.

6.  Let the logs cool, then slice into 1/2-inch thick slices.  With this recipe it is very important to let them cool otherwise it will crumble when cutting.  Arrange the slices on baking sheet and bake for 8 minutes. Remove from the oven, carefully turn the slices over, and bake for another 7 minutes.

7. Cool on a wire rack.  Store in an airtight container or freeze.

Crystalized Ginger

I went to the store to buy crystalized (or candied) ginger and about fell over when I saw the price.  Luckily it is very east and inexpensive to make at home.  You don’t need a candy thermometer to make this. Simply keep an eye on the pot and when the liquid is the consistency of honey, it’s done and ready to go.

  • 1 pound fresh ginger, peeled
  • 4 cups sugar, plus additional sugar for coating the ginger slices
  • 4 cups water
  • pinch of salt

1. Slice the ginger as thinly as possible. It can’t be too thin.

2. Put the ginger slices in a pot, add enough water to cover the ginger and bring to a boil. Reduce heat and let ginger simmer for ten minutes. Drain, and repeat, simmering the ginger slices one more time.

3. Mix the sugar and 4 cups water in the pot, along with a pinch of salt and the ginger slices, and cook until the temperature reaches 225F (if you have a candy thermometer)

4. Remove from heat and drain very well while the ginger is hot, so the syrup will drain away better.  Toss the drained slices in granulated sugar. Shake off excess sugar, and spread the ginger slices on a cooling rack overnight, until they’re somewhat dry.

Copyright 2012   Andi Brown,  Once in a Lifetime Travel

Red Velvet Biscotti Recipe

I made these for Valentines Day for the family.  They are delicious, best with a bowl of ice cream or a glass of dessert wine.  Definitely not something you will find on your trip to Italy.

Ingredients:

  • 2 1/2 – 3 cups all purpose flour
  • 2 cups sugar
  • 1 cup unsweetened cocoa
  • 1 jar of red food coloring (you will need 2 bottles if using the liquid kind you find at the grocery store)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 5 large eggs
  • 1 1/2 teaspoons vanilla
  • 1 cup white chocolate chips

*Don’t freak out, there is no butter in this recipe*

Directions:

1. Heat the oven to 350°.

2. Mix flour, sugar, cocoa, food coloring, baking powder and salt.

3. Lightly beat eggs in a separate bowl, then add to flour mixture and mix until combined. I found this recipe was very crumbly, so I would not add the full 3 cups of flour unless it is really doughy.

4.  Fold in white chocolate chips.

5. Divide the dough in half. On a lightly floured surface, form each half into a log that is 3½ inches by 9 inches. Place the logs on a heavy-duty baking sheet.  Bake for 30 minutes or until the tops are set.

6. Reduce the oven to 300°. Let the logs cool (this is a crumbly recipe so the longer you let the logs cool the better and easier it will be to cut without breaking), then slice into 1/2-inch thick slices.  With this recipe it is very important to let them cool otherwise it will crumble when cutting.  Arrange the slices on baking sheet and bake for 10 minutes. Remove from the oven, carefully turn the slices over, and bake for another 8 minutes.

7. Cool on a wire rack.  Store in an airtight container or freeze.

Copyright 2012   Andi Brown,  Once in a Lifetime Travel

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