Thursday, June 30, 2011

Italian Ricotta Triple Berry Cheesecake

Great dessert for Memorial Day or the 4th July bursting with flavor and color!
  Ricotta Cheesecake with mashed blackberry puree poured over the cheesecake...and topped with fresh fruit.
A perfect dessert in color for the respect of our flag and what it stands for, freedom. When lush berries are in abundance it's the perfect dessert  and there's always a great reason for Limoncello to be in anything(smile).


You can serve this plain or dusted with confectionery sugar. A wonderful delicious light cheesecake very different than regular cream cheese.


A water bath makes this extra creamy along with extra beating time for the batter.



Ricotta Whole Milk Cheese 32 oz or 2lb container of homemade Ricotta
2/3 cup white sugar
1/3 cup all-purpose flour
5 eggs
1 tablespoon Limoncello liqueur or 1 teaspoon lemon extract
1 teaspoon vanilla extract
1/8 teaspoon salt
Suggested fruit: 2 cups of each Blueberries, Raspberries, Blackberries Strawberries
Prep work:
Preheat oven to 300 degrees . Set rack in the middle of the oven. Butter and flour a 9 1/2 inch spring form pan, and tap out excess flour or if you prefer use a piece of parchment paper cut to fit the bottom. Wrap the entire pan in aluminum foil just around the spring form pan outside, to preserve integrity of the pan..... this is in preparation for the water bath. The water should be no more than 1/4 inch below the top of the foil not above the foil. See above photo.
You must have patience for this recipe as the longer you beat this and make sure its completely smooth as directed the better the results are.

Directions:
Place the 2lbs of ricotta in a large mixing bowl, and beat it as smooth as possible with an industrial mixer, beat with flat beater for 7 to 8 minutes..... on stir mode. If your are doing this by hand using a rubber spatula it will take at least 12 to 15 minutes. Stir the sugar and flour together thoroughly into the ricotta, beat another 3 minutes. Stir in the one egg at a time until each egg is well blended around 1 minute per egg, beating a little faster than a stir mode. Blend in the flavorings, and salt. Pour batter into the prepared pan it will be medium thickness in consistency not runny or thin. Bake in the center of the oven in water bath about 1/4 inch of water (refer to picture) for about 1 to 1 1/4 hours on 300 degrees, until a light golden color. Cook making certain the center is fairly firm, insert a knife in the center to see if the batter is solid. Cool completely. Chill till serving time. Serve with powdered sugar, a dab of whipped cream or a puree sauce over the top ( any fruit puree cant be substituted). Top with fresh fruit medley.
Note: If you prefer a crust. Line bottom of this pan with crushed shortbread cookies add 1/2 stick melted butter, dash of cinnamon and mix. Add to the bottom of lightly greased spring form pan.

Triple Berry Puree Sauce
 1 cup red raspberries
1 cup blackberries
1 cup strawberries or blueberries
 1/2 cup granulated white sugar,  1 Tablespoon Chambord (optional)
 Put berries, sugar, flavoring in food processor pulse puree leaving some chunks, use for topping.

Monday, June 27, 2011

Italian Avocado Fries Recipe



2 large avocados, cut into 6-8 slices lengthwise (for each avocado)
canola oil for frying
2 cups of panko Italian  flavored breadcrumbs
1 egg, beaten
1 cup of flour seasoned with 1/4 teaspoon each, cayenne pepper, black pepper, garlic powder, oregano, basil, parsley, salt and grated parmesan cheese.

Separate flour, egg and  panko Italian breadcrumbs into three bowls.Using a fryer or deep wok style pan,  pour in enough oil for frying and turn  the range to medium heat.

Take one slice of avocado, and coat it in the egg mixture. Then coat it in the flour mixture and then the breadcrumb mixture. it again in the egg, flour and then breadcrumb mixture. Put the avocado piece in once the oil is hot.

Cook avocado until the breadcrumb turns golden brown. These will not take long to cook around 30 seconds on each side, make sure you turn them for even cooking.


Repeat with remaining avocado slices. Serve with fresh salsa to dip in.

Note: I have baked these as well for healthier version. Place on parchment paper and only drizzle with olive oil lightly. Bake at 400 degrees until browned turning once with a spatula.

+claudia lamascolo  Author

Sunday, June 26, 2011

Very Berry Breakfast Smoothie

Such a pretty smoothie to start off your breakfast in elegant style~ you deserve it!

A refreshing drink, but a healthier way to start off the day . A quick burst of energy to get you started in the morning. I thought this was so delicious it must be good as a cocktail too! So the other night, by adding a shot of raspberry rum, I made this healthy smoothie into a wonderful cocktail (not so healthy, smile). So, you don't have to convince me that this is a versatile drink for anytime of the day, oh and then I also thought a healthy cocktail is there such a thing?

Seriously refreshing, but I am trying to stick to the healthy version these days! So here is the recipe~

Berry Smoothie:
1/4 cup blueberries
1/4 cup blackberries
1 banana
1/2 cup apple juice
1/3 cup ice, or raspberry flavored sorbet

Put all ingredients into blender.
Blend until thick and all ice is smooth. (if you prefer to have no seeds it will take a little time but you can put through a small strainer to just use the pulp, I prefer this without the seeds from the blackberries.

Saturday, June 25, 2011

Sweet and Sour Chicken with Pineapple and Rice



This is a quick delicious meal we just love,  if you occasionally need a change from the usual, you just found it!


4 boneless chicken breasts cut up in cubes
2 tablespoon sesame oil or olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper and cayenne pepper
3/4 cup water
1 1/2 cups pineapple chunks reserve juice
2 tablespoons brown sugar
reserved pineapple juice
3 to 4 tablespoons rice vinegar or regular vinegar
1 tablespoon soy sauce
1/2 cup chopped green or red peppers or both

In a large fry pan, brown chicken on all sides in oil. Season with salt, peppers. Reduce heat and simmer with water covered 30 minutes.
In a small bowl mix corn starch, vinegar, soy sauce, sugar, pineapple liquid and stir. Add sauce to chicken in fry pan cook stirring constantly until clear and thickened. Add pepper and pineapple. Cook 10 minutes... Serve over fluffy boiled white rice.


Don't Forget to enter my two giveaways !!!!!!! There's still time!
Backyard Giveaway here @What's Cookin Italian Style Cuisine Click Here to Enter and
Blogsgotheart Joy Bauer new released books and check out her buffalo chicken chili! Click Here to enter!

Thursday, June 23, 2011

Giveaway Offer and Chicken, Peppers with Portabello Mushrooms over Penne

This is one our favorite quick meals! Chicken Peppers with Portabello Mushrooms!
Plus I have a little surprise giveaway I want you to read more about!

Are you familiar with the Today Show?  Well Joy Bauer is their nutritionist. Her new books, Food Cures and recipe cookbook Slim & Scrumptious are two wonderful books your going to love!  


Today I would like to share with my readers my second blog and a chance for that great giveaway on my heartsmart website called  "Blogsgotheart", I would love you to follow and that's where the GIVEAWAY IS! The blog is dedicated to a healthy happy heart. Thanks to Joy for the opportunity to review her books and awesome recipes she shared with me, this  great giveaway is what I want you all to be part of !  In addition to my review of these informative books about healthy foods to enhance our lifestyles by eating healthier, I will be  cooking up some her original recipes.  I also have been given the pleasure to pick  four Winners!  YES,  FOUR!!!! To enter is just a click away! Giveaway ends on July 9th @ 11:58 EST. Take a peek at these two awesome books you may be lucky enough to win! So hop over to Blogsgotheart to enter for a chance to win!

Don't miss this great giveaway!  Check out Blogsgotheart!




 Here that recipe I promised today!

 Chicken, Peppers with Portabello Mushrooms over Penne
3/4 cup butter, divided
 2 tablespoons olive oil
 4 portobello mushroom caps
 sliced
cherry or grape tomatoes
 6 cloves garlic minced
2 1/2 tablespoons of flour
1/4 cup seasoned flour 1/4 teaspoon each cayenne pepper, black pepper, garlic powder, basil,  salt, pepper
1 (14.5 ounce) can beef broth
 1/2 cup dry Marsala wine
 1/4 teaspoon kosher salt and ground black pepper , oregano, basil
 6 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness

Directions

Preheat oven to 350 degrees
Melt 1/2 cup butter and heat 1 tablespoon olive oil in a skillet over medium heat. Cook and stir the mushroom slices in the skillet until tender. Remove from heat, cover to keep warm, and set aside.

Melt the remaining butter and heat the remaining oil in a saucepan over medium-high heat. Cook and stir the garlic until tender, then gradually whisk in the flour. Increase heat to high, and pour in the beef broth and Marsala wine. Season with kosher salt and pepper, and whisk in the browning sauce. Bring to a boil, and reduce heat to low. Mix in the mushrooms, reserving remaining butter and oil in the skillet. Cover saucepan, remove from heat, and set aside.
Dip chicken in the seasoned flour. Over medium heat, reheat the remaining butter and oil in the skillet used to cook the mushrooms. Cook the chicken 2 minutes per side, until browned. Arrange the chicken in the bottom of an oil sprayed 13x9 inch baking dish, add 1 cup of cherry or grape tomatoes, cover with the sauce and mushroom mixture.

Cover baking dish with foil, and bake 25 minutes in the preheated oven, or until chicken juices run clear.
Cook pasta of choice or rice and serve this mixture on top.

Tuesday, June 21, 2011

Glazed Fresh Fruit Turnovers

 I love turnovers. I made blueberry, blackberry, banana, and raspberry. Like little hand pies. Topped with sugar and cinnamon.



 Each one had a different sweet filling with fresh fruit. Easy and so fresh tasting.

Banana and caramel. Raspberry with raspberry seedless preserves. Blackberry with blackberry preserves and blueberry with blueberry preserves..... So many choices, you will have to taste each one of these.



I just love how easy they are to make, and are perfect for dessert or even a breakfast fast treat!


The best thing is the crust from scratch and the filling is fresh~





2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons sugar
5 tablespoons butter, or margarine softened
3/4 cups half and half
1 fresh assorted fruit suggestions peaches, apples, banana's raspberries, blackberries ,blueberries, strawberries
seedless jams that coordinate with the fruit such as strawberry, blueberry, blackberry etc., or ice cream toppings caramel for banana's or melted chocolate

Glaze:
1-1/2 cups powdered sugar (more if needed)
pinch of cinnamon
water or milk


Stir together the flour, baking powder, salt, and sugar. Using a pastry blender,or heavy duty mixer cut in the butter and mix till crumbly. Add rest of ingredients and stir by hand to moisten the dough. .
Press the dough out on floured board and with a floured palm of your hand press the dough to form a circle. Add sliced fruit, or berries of your choice with a teaspoon of seedless jam. I use caramel and/or chocolate for the banana's, you can also use pineapple jelly or preserves. Fold over and with the tines of a floured fork seal them tightly.Place on parchment paper and bake at 400 till brown. . Bake for 15 to 20 minutes Let the turnovers cool slightly before you apply the glaze.

To make the glaze, add milk or water to the powdered sugar, mix together. I added 1/4 cup of sugar at a time and 2 to 3 tablespoons of liquid until the glaze was a good consistency to drizzle over turnovers.


Monday, June 20, 2011

Mini Strawberry Muffin with Kahlua Hot Fudge Sauce


A mini strawberry muffin dipped in a delicious Kahlua sauce!


2 cups flour


1 tablespoon baking powder

1/4 teaspoon salt

1 egg

3/4 cup sugar

4 tablespoons butter, melted and cooled

1/2 cup milk

1 cup of sour cream

2 cups strawberries cleaned chopped in small chunks

Preheat oven to 350º. Oil spray muffin tins and set aside...  I used  four 12 count muffin tin.

Mix flour, baking powder and salt in large bowl. Using another bowl or measuring cup, beat egg for about 20 seconds, add sugar and mix well, then slowly add melted butter. Add sour cream and milk fold to combine.
Add berries to the mixture till blended. Place in mini muffin tins and bake on 350 until brown or tooth pick comes out clean. Cool. Place two or three muffins  inon a plate, dip strawberries and muffins in Kahlua Chocolate Sauce.

Hot Fudge Kahlua Sauce

1 (14 ounce) can sweetened condensed milk
2 (1 ounce) squares unsweetened chocolate, chopped
1/8 teaspoon salt
1/3 cup water
1/2 teaspoon pure vanilla
1 tablespoon of Kahlua ( I like to add a little more your by choice, omit vanilla add another 1 1/2 tablespoons)

Combine condensed milk, chocolate and salt in top of double boiler over rapidly boiling water. Stir and cook until chocolate melts and mixture thickens, about 10 minutes.

Remove from heat and stir in water, a little at a time, until sauce reaches desired consistency. Cool slightly and stir in vanilla add Kahlua.
There is still time to enter my backyard giveaway, now until July 2nd  click here to enter!

Saturday, June 18, 2011

Pina Colada Frozen Gelato

I'm a little lazy when it comes to making ices, I want it easy, fast and still delicious. This is so refreshing and very smooth, almost like a frozen Pina Colada drink but in a wonderful solid confection. If you love coconut rum that will enhances\ the flavor of this wonderful frozen confection.... hope you enjoy this as much as we did!


3 cups chopped fresh pineapple (14 ounces)
1/3 cup well-stirred canned unsweetened coconut milk
1/2 cup water
3 tablespoons superfine granulated sugar
1/3 cup light rum or coconut rum
1 tablespoon of coconut put through food processor so its really fine

Equipment: ice cube trays (I scoop it out with a tablespoon for serving)
Purée all ingredients in a blender until smooth. Pour into mold of choice. Freeze 30 minutes. Garnish with more coconut.


Don't forget to enter for my blogoversary giveaway going on until July 2nd take a look here

Thursday, June 16, 2011

Dad's Favorite Chocolate Chip Sour Cream Cake Mom use to Make


After school let out back in the 1960's, mom use to make a quick easy cake that dad loved, he hated frosting.. We always use to sit around the table and this song use to come on the transistor radio, boy was that a long time ago, I was around 10 years old... see if you just may have heard this one along the way. So today being her anniversary death on June 16th 1999, I miss her everyday, I decided to make the cake, play this song as it brought back wonderful memories of both of them, hope you smile a too!




1 stick of butter, at room temperature
2 cups sugar
3 eggs, separated
16 ounces sour cream
1 1/2 teaspoons vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
12 ounces chocolate chips (milk chocolate)

Have ready a greased 9-by-13-inch rectangular baking pan. Set the oven at 350 degrees.
 In a large bowl, cream butter and 1 1/2 cups sugar, then mix in the egg yolks, sour cream, and vanilla.
In a medium bowl, sift together the flour, baking soda, baking powder, and salt. Stir into the butter mixture.
 Beat the egg whites until they hold stiff peaks, then fold into the batter. In a small bowl, mix the cinnamon with the remaining 1/2 cup of sugar and the chocolate chips.

 Pour half of the cake batter into the pan. Sprinkle the top with  the cinnamon-sugar mixture. Pour remaining batter on top.

Bake 40-50 minutes or until a toothpick comes out clean. Sprinkle with confectionery sugar.

In this picture brother Luke, Brother John, Dad. Mom and Claudia

+claudia lamascolo  Author

Wednesday, June 15, 2011

Blueberry Sour Creme Fraiche Muffins and Friends

Two of my wonderful friends on the blogosphere Claudia from Journey of an Italian Cook and Lizzy from That Skinny Chick Can Bake, both made these great muffins one with sour cream, and one with creme fraiche, I added both since I couldn't choose which one to make!  I was so inspired to try them with those two favorite ingredients, and since I bought blueberries today I had no idea what to make... so I did do a tri-recipe of both and viola! They came out wonderful... thank you to these two fabulous inspiring foodies! They both are fabulous cooks, bakers and their blogs will make you smile and feel welcome every time you visit! I adore their recipes!


Blueberry Sour Cream Fraiche Muffins

2 cups flour
1 tablespoon baking powder
1/4 teaspoon salt
1 egg
3/4 cup sugar
4 tablespoons butter, melted and cooled
1/2  cup creme fraiche
3/4 cup of sour cream

2 cups blueberries washed and blot dried with paper towel

Preheat oven to 350º.  Oil spray muffin tins and set aside... I used a 12 count muffin tin.
Mix flour, baking powder and salt in large bowl. Using another bowl or  measuring cup, beat egg for about 20 seconds, add sugar and mix well, then slowly add melted butter. Add sour cream and creme fraiche, fold in to combine.

Add berries to dry ingredients and toss. Add sour cream mixture and fold in gently with spatula. Do not over-mix, but make sure no large pockets of flour remain, this was an important stage otherwise they were not be as tender.

Top with this mixture below:
 3 tablespoons granulated sugar
 1 teaspoon cinnamon

Scoop batter into muffin tin, sprinkle with cinnamon and sugar. Bake till golden and toothpick inserted in center comes out clean, about 25-30 minutes. Remove muffins from pan, slice in half and load with butter!  Enjoy!

Thank you ladies for the inspiration of those two ingredients,  the family loved these!


Backyard Picnic Giveaway, Grilled Lemon Salmon and 2nd Year Blogoversary!

A  little late but it's my 2nd year Blogoversary and to celebrate after 638 posts, I am having a backyard picnic GIVEAWAY!

 To enter this giveaway just need to be a follower, tweet the giveaway, add to your facebook to spread the news. Each time you mention or follow you will be given more chances to win, just let me know when you have retweeted or reposted!
 Let's get started by following me here on google friend connect, blogger,  become a fan on facebook, twitter or add me on your blogroll list....
Trina is watching over the loot for you until it's time to mail it off~ Dessert & Dinner plastic plates, cups, candles and apron!

1 1/2 pounds salmon 
2 tablespoon freshly squeezed lemon juice
1/2 teaspoon lemon rind grated fine
1/2 teaspoon garlic powder 
salt to taste
1/3 cup soy sauce 1/4 teapoon garlic powder
1/3 cup brown sugar
1/3 cup water
1/4 cup olive oil
Season salmon fillets with lemon pepper, garlic powder, and salt.


In a small bowl, stir together soy sauce, brown sugar, water, garlic powder, lemon juice, rinds and oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.

Preheat grill for medium heat.

Lightly oil grill grates. Place marinated salmon on a preheated grill.  Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork. Serve with fresh lemon wedges.


Just in case you missed these last two years....

Take at look back at these top Photo's in 2010, a trip down memory lane of the most traffic driven photo's of the past! ~

Maybe you remember this post  Best 5 picked 1st year anniversary?

The reason for starting What's Cookin Italian Style Cuisine? Leaving mom's and grandma's family recipes to my sons and family members...  A special thanks to dear mom RIP and for all their teachings..



I want to thank all of you wonderful foodie friends who have awarded me many times with their heartfelt comments  (you can check many of them on Amazing Foodies on the Blogosphere ) and for your continued support that has made What's Cookin' Italian Style Cuisine  success to have over 5800 total followers among the blogosphere. I sincerely hope I haven't missed anyone... that awarded me... please forgive me and let me know... I try to keep track of everyone that awarded me there... thank you again so much looking forward to the next year with everyone!

A special thanks to Photograzing,  Cookeatshare, Stumbleupon, Twitter, Foodbuzz and Facebook for their continued traffic!

Note: Giveaway can be won in the U.S. only
          Only 1 winner chosen from
          Random.Org
         Giveaway ends on July 2nd at midnight Eastern Standard time and will be announced
         July 3rd.
         Winner will be notified by email and I will need your  home mailing address and will be      mailed   U.S Postal Service ...... please allow a few weeks for delivery.  Thank you!

       Good luck!

Tuesday, June 14, 2011

Italian Almond Ricotta Coffeecake with Rainier Cherries




Ricotta makes this tender, the cherries keep it moist a perfect combination!


This cake is usually without fruit but adding it was a great idea! We loved it...



2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup plus 1 teaspoon sugar or more as needed for sprinkling
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon vanilla
1 tablespoon maraschino cherry juice
1 teaspoon almond extract
1 cup whole-milk ricotta cheese
1/4 cup milk
1 large egg
1 cup chopped fruit,  rainier cherries, bing cherries or any kind of fruit that isn't full of juice, more of a dry fruit like blueberry, raspberry, blackberry, apple... these all work fine.
For the topping
 1/2 cup sliced almonds
cinnamon and sugar mixture see below
 Preheat the oven to 350 degrees F.  Grease a 8x8 square pan or rectangle. You can also make muffins if you prefer.

Whisk the flour, baking powder, baking soda, and salt in a medium bowl to blend. Using an electric mixer, beat 1 cup sugar, butter, and flavorings in a large bowl until light and fluffy. Beat in the ricotta. Beat in the egg, milk, almond extract and cherrie juice. Add the dry ingredients and stir just until blended (the batter will be thick and fluffy). Fold in cherries.
Pour into the prepared pan. Top the batter evenly with cinnamon sugar mixture below, sprinkle with sliced almonds and bake just to become pale golden on top, about 20 minutes. Cool. Great with coffee!  (smile). The cake is tender but heavy with that good old fashioned flavor.


Topping :
 •1/2 cup sugar
•1 tablespoon cinnamon
Mix together evenly and store in  a plastic or glass container with a lid.
Use for  many various toppings suggestions:  toast, pancakes, muffins,
cereals, cakes, cookies.

Monday, June 13, 2011

Chicken Parmigiana with Marinara Recipe





4 boneless, skinless chicken breasts, sliced  lengthwise in half
Salt and freshly ground black pepper
2 cups all-purpose flour, mixed and seasoned 1/2 teaspoon each with salt, pepper , garlic powder and oregano , place in a zip lock bag
2 large eggs, beaten with 2 tablespoons water
2 cups Italian flavored bread crumb
1/4 cup grated cheese mixed into the bread crumbs
1 cup  canola or vegetable oil (you can mix some olive oil with either one as well)
1 pound fresh mozzarella, thinly sliced
1/4 cup freshly grated Parmesan for the top
shredded mozzarella cheese
Fresh basil or parsley leaves, for garnish
4 cups or more fresh or store bought marinara sauce CLICK HERE FOR RECIPE
Optional: add 1/4 cup burgundy wine to the sauce mix together and pour around the chicken.
Preheat oven to 400 degrees F.
Cut chicken in 1/4 thick slices, using a meat pounder, thin them slightly. Dredge each breast in the flour , dip in egg then and cheese and the bread crumb mixture.

Add chicken to hot oil and brown on both side. Cook until golden brown on both sides around 2 minutes on each side. Transfer to a baking pan that's around 2 inches deep. I line with tin foil and spray with cooking oil. To chicken breast with some tomato sauce,shredded mozzarella, a little dried parsley and oregano and about a tablespoon of Parmesan on top of each piece.

Bake in the oven until the chicken is cooked through and the cheese is melted, about 15 minutes on 400 degrees. Remove from the oven and garnish with basil or parsley leaves. Serve with Angel hair, linguine or pasta of your choice.

Barbecue and Hot Sauce Chicken Legs




4 to 5 whole chicken legs or any parts you like ( boiled in a large pot water for 1/2 hour, save broth for another use) pre cook and cooled.

Marinade:
1 1/2 cups barbecue sauce (see below for recipe)
1/4 cup  chicken wings sauce ( I use Franks)
1/4 teaspoon garlic powder, cayenne pepper, and smoked paprika
2 teaspoons olive oil

Place chicken legs into marinade mix well and place in a container  for at least 3 hours or overnight.
When chicken is marinated, pre heat grill on high, then lower to medium. Place legs on the grill, cook chicken until crisp and brown, cutting to it with juices running clear.



Basic BBQ Sauce

1 cup ketchup
1 tablespoon mustard
3 tablespoons Worcestershire sauce
2 tablespoons vinegar
1 tablespoon lemon juice
3 tablespoons brown sugar
2 teaspoons black pepper

Mix all the above in a bowl, taste better made the day before and refrigerated, however you can use this right away. 

Or here is another alternative for you.... if you like a smoky flavor
Smoky BBQ Sauce
1 bottle chili sauce (12 ounces)
1/4 cup water
1 tablespoon mustard
3 tablespoons brown sugar
1 tablespoon Worcestershire sauce
3 tablespoons vinegar
2 teaspoon liquid smoke

Again, mix it all up in a bowl and refrigerator overnight if possible.

Sunday, June 12, 2011

Italian Cannoli Birthday Cake with Strawberries Recipe


My son loves cannoli's maybe you remember this post of his Upstate NY Style Cannoli?


Happy Birthday Chad!
 Well today is my first born son, Chad's, 31st Birthday... It's so hard to believe it and strangely enough, I often wonder how I reached this age when I still feel his? Where does the time go, seriously!

So knowing how much he loves Cannoli, I decided to make him this cake! It's a great alternative to making the cannoli shells today and still homemade for a crowd pleaser, it quickly goes together too! Chad also loves anything with strawberries, so this cake is delicious, perfect for this warmer weather instead of being over that hot fryer.  Everything  goes together so simple and has all his favorites in one cake!

Starting out I decided to make a marble cake first... since he likes both chocolate and vanilla.

Batter for Marble Cake


3/4 cup butter, softenened
2 eggs
2 - 3/4 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 1/2 cups sugar
3 tsp. vanilla extract
1 tsp. of almond extract
1 1/4 cups milk, half and half sour milk or buttermilk
1 cup of mini chocolate chip
1/4 cup of unsweetened cocoa powder

After cake is cooked brush with:
1/4 cup marsala wine mixed with 1 tablespoon of butter
* Note :  Cannoli filling recipe to follow below make this while cake is baking and refrigerate till needed.

Mix the butter sugar together until light. Add flour, eggs,baking powder,baking soda, vanilla and milk. Beat till smooth, around three minutes, split batter into two bowls.

Add the unsweetened cocoa powder to one bowl mix well.

Grease a spring form pan, or you can use a bundt pan, a 13x9 sheet cake pan or two 8 inch pans using same method. Start with a small amount of vanilla cake batter on the bottom, add a dollop of chocolate batter in the center, swirl around with a knife. Do not stir. Bake at 350 for around 40 minutes till done, test with a toothpick if it comes out clean in the center. When cake comes out of the oven sprinkle with mini chips. Brush top of hot cake with melted butter and marsala wine.

** Cannoli filling.

2 cups whole milk Ricotta or use Homemade Ricotta Recipe
1 teaspoon pure vanilla
1/2 cup powdered sugar
1 tablespoon quick cooking tapioca
dash of cinnamon

 Spread cannoli filling over cooled cake, brushed with marsala mixture . Top entire cake with whipped cream.
 Optional: garnish with strawberries or other fresh fruit.

If making layers, spread filling between sliced layers, and proceed the same way.