Thursday, February 28, 2013

Italian Cannellini White Bean Appetizer Recipe

I really believe this is one of the tastiest healthy appetizers I can ever eat or made! Cannellini beans pureed with the best flavors. A little fresh chopped garlic and peppers make this a superior flavor!


1 15 oz can Cannellini Beans drained and rinsed
1/3 cup extra virgin olive oil plus more
1/4 chopped fresh Italian parsley
2 tablespoons freshly squeezed lemon juice
3 cloves fresh garlic cleaned
salt, pepper to taste
pinch of cayenne powder
Optional: you can add 2 tablespoons of fresh cleaned peppers for extra flavor add in with the beans
fresh chopped basil for garnish
toasted garlic bread or pita bread
grating cheese

Make garlic bread from toasted baguettes slices,  toast points or pita bread triangles. (Or just use as a dip, see suggestions below)



Place the parsley, oil, lemon juice and garlic in a food processor pulse till fine. Add the salt, pepper, cayenne to taste. Add drained and rinsed cannellini beans to the food processor and pulse until desired puree. I like mine a little chunky.


 You can make this into a smooth paste spread if you continue to pulse longer if you like.
Spread on garlic bread or whatever you prefer to use. Sprinkle with grating cheese, fresh basil and drizzle a little olive oil on top. Broil until cheese is browned. Serve warm or cold either way.

This dip is also great with any kind of fresh vegetable sticks like carrots, zucchini, celery etc.
+claudia lamascolo  Author

Wednesday, February 27, 2013

Eggless Tiramisu Marble Cake Trifle Recipe

A dessert that is fit for an Italian King!  Well my Italian King anyway. I just love the filling without eggs, you will love he creaminess of the mascarpone cheese in this filling.

You can use my homemade cake recipe for Marble Cake by clicking here or proceed using a cake mix using the directions on the package. Here is the filling and directions.

1/2 cup strong black coffee
1/2 cup coffee-flavored liqueur such as Kaluha or Frangelico
1 package (8 ounces) mascarpone cheese (see Tip)substitute cream cheese if you cant get mascarpone
1/2 package or 4 ounce of cream cheese softened or room temperature
1/2 cup sour cream
1/2 cup powdered sugar
2 cups heavy cream whipped and sweetened or use frozen whipped topping, thawed
1 Fudge Marble Chip Cake recipe baked or use a cake mix to package directions in a tube pan (or use package (3 ounces) ladyfingers, split, angel food, or sponge cake)
1/4 teaspoon unsweetened cocoa
hot fudge syrup or use nutella hazelnut spread
whipped cream for garnish optional
Prepare marble cake and bake in a tube pan to slice easy.
Place cooked sliced marble cake into a parfait dish or line a trifle bowl.
In a small bowl, combine the coffee and liqueur; set aside.
In a medium bowl, beat the mascarpone cheese, cream cheese, and confectioners' sugar until smooth, add a half cup of sour cream, (do not overbeat the cheese beat for around 2 to 3 minutes until smooth). Prick the top of the cake and drizzle a little of with coffee mixture on each piece of cake or if using the tube cake slice in half first and drizzle on both cut. Spread cheese mixture on top.


Top next with whipped cream and chocolate sauce, dust with unsweetened cocoa powder.
+claudia lamascolo Author

Tuesday, February 26, 2013

Blueberry Muffins with a Cake Mix Recipe

Sometimes if your in a hurry these little gems can be the perfect solutions to
a quick breakfast or company brunch!
We just love to pack them up for long trips or they're the perfect for lunch box treats, bake sales and when ever something comes up you are in a huge hurry to make something for someone special for.
It doesn't get much easier than this one! 


Blueberry Muffins
 
1 1/2 cups fresh blueberries
1 package of white cake mix
1 package of instant vanilla pudding
4 eggs
1/2 cup oil
3/4 cup milk
1 teaspoon almond extract or vanilla

Beat everything all together (except for blueberries) until well blended and smooth around 3 minutes with an electric mixer, then fold in the blueberries at the end.
 
Fill muffin cups 3/4 full and bake 350 for 20 to 25 minutes. Bake at 350 until browned. Easiest ever!

If you want to have some variations add some lemon or orange zest around 1 teaspoon. Or you can also add a nice streusal topping by combining 1/2 flour, 1 teaspoon cinnamon, 1/4 cup brown sugar,  2 tablespoon softened butter and 1/4 cup chopped walnuts mixed all together evenly. Sprinkle a little on each muffin before baking.

+claudia lamascolo Author

Monday, February 25, 2013

Caramel Banana Flan Recipe

Caramel Banana Flan inspired by +Chef Mireille and +Jennifer Field  thanks for
introducing me to the world of flan...

Well let me start out saying, I had never made flan before. Then I saw two fabulous recipes on friends at Google+  +Chef Mireille and +Jennifer Field .  My son said he loves flan and wanted me to give it a go. I was going to make a Pumpkin Caramel Latte Flan by Jennifer Fields at the Pastry Chef Online but only one of my sons likes pumpkin, boo. Then I saw another one Banana Salted Caramel Flan from Chef Mireille, very delicious looking and today I had to at least try it since I had no idea what this was all about!  The boys both agreed to have me try the banana one. I learned alot from reading these two totally different flan recipe blogs.  They both are wonderfully rich and delicious looking. I love the tips they both shared. Thanks ladies! I got the best of both worlds here with using +Jennifer Field  caramel recipe and +Chef Mireille Custard. So here it goes.

I still made some bloopers along the way for the first time but in the end it did come out pretty darn tasty if I do say so myself. I would make this again and again!

Please visit both these great Chefs blog as their photos are superb you won't want to miss them!

will be making the pumpkin flan next just for me! I absolutely love pumpkin! Wait till you see that Flan on her blog it's gorgeous!

I took that first step on making the caramel syrup from Jennifers recipe blog @  Jennifer Fields  Pastry Chef Online and instructions below: (I found it much easier than I thought!)


Caramel:

3/4 cups sugar (I used regular white sugar)
1/4 cup water

Have a large deep pan cake pan of cold water ready that you can set the pan your using to make the caramel in ready to place it in after its cooked.
Place sugar and water in a covered small pan.
Bring to a boil moving the pan back and forth to get all the sugar dissolve. Continue to for 2 minutes.
Remove the cover and boil rocking back and forth but not stirring, until it turns a light amber color.

I adapted the Salted Caramel Banana Flan recipe from Chef Mireille, I omitted the salt.

Custard Filling for the Flan:
2 ripe bananas
1 can 12 oz evaporated milk
1 15oz can condensed milk
3 eggs

Prepare your pan with slices of bananas and place on the bottom of the pan then pour the caramel on top. That was my blooper I didn't do that!
Flan is cooling at room temperature. Bananas should be on the bottom but it was wonderful!

Chef Mireille directions are to place the bananas down first in a pan then pour the caramel mixture over bananas I reread it twice and still did it wrong!  Hence the bananas floated to the top of the flan! Even with the blooper it still tasted great!

Directions for Custard:
In a heavy duty bowl using an electric mixer, beat eggs for 10 minutes until light. Add the milks and beat 2 more minutes.  Pour over the caramel banana mixture.  Set the pan (I used a metal 9x9 round cake pan.) in a roasting pan filled with water half way, this gives the custard a water bath to cook in. Bake at 350 for 55 minutes or until the toothpick comes out clean from the center.
Cool at room temperature. Refrigerate overnight or at least 3 hours before serving.
Run a sharp knife around the edge and invert onto a deep welled plate to catch the syrup.

I am now a huge fan of flan!  Say that a few times!  
Thanks ladies +Jennifer Field and +Chef Mireille !!! You ladies rule!

+claudia lamascolo Author

Sunday, February 24, 2013

Sausage and Ditalini Stew Recipe

A quick easy meal we use to dunk our crusty Italian bread in. Sometimes if we were lucky enough, we had shredded mozzarella to add to this dish and that was a huge bonus. A hearty one bowl meal that went a long way on a small budget!
 
 
 1 28 oz can of whole tomatoes put through the food processor
1 whole green pepper sliced into chunks
1 lb hot Italian sausage cut into pieces
1 14.5oz can of white beans or fresh
2 cups fresh blanched or canned green beans
2 cups baby bella mushrooms
2 cloves of minced garlic
1 teaspoon each of parsley, basil, oregano, salt, pepper
1/4 teaspoon cayenne pepper
1 cup Marsala Wine
1 cup chicken broth or water, add more if it gets too thick
1/4 cup romano cheese and extra for on top
1/2 cup of ditalini pasta cooked
1/4 cup extra virgin olive oil
In a large saucepot add olive oil, garlic, peppers, mushrooms, sausage. Saute till sausage is browned. Add tomatoes, chicken broth, wine. Simmer for around 30 minutes on low. Add cooked green beans, white beans to the tomato mixture with herbs. Just before serving add cooked pasta. Top with grated cheese.


Saturday, February 23, 2013

Twinkie Cupcake Recipe

A retired for good old faithful friend of the past, the Twinkie. A taste from those childhood years. 
A cake that came in a box that was back then a wonderful treat to have. We didn't have them very often as that was not part of the budget.  For me that delicious delicate sponge cake, filled with a marshmallow buttercream kind of frosting was what I asked for when we had that extra money. The other kids always wanted those marshmallow covered snowballs and
 chocolate famous cupcakes .  Dad liked anything with jelly in the center.

Here is a recipe I felt was the closest to satisfy my craving for the Twinkie. When I want that kind of spongy cake with the whipped marshmallow style frosting centers I make these.
 We like the lightness of these, not too sweet and the cake is awesome and worth the extra work.   You can also get fancy and use a large pastry tip and pipe the long tubes on a silpat mat to make them look like the original twinkie. I prefer to let them be etched in my childhood mind. I wasn't a huge fan of the cupcake but these were a nice treat.  As I grow older now and think of the fond memories we had in our lunch boxes once in awhile of those orginial it brings back some good conversation with many childhood friends. We actually had a Hostess Plant were they made these maybe around four blocks from our house and always could smell the bread baking. Funny isn't it how food memories stay with us forever. I grew out of the twinkie craze as I got older but the wonderful friends I have no idea what happened too or ever saw again as an adult were part of
wonderful Hostess treat era and the memories will remain forever. 
Hope these bring you some happy smiles too! 



Twinkie Cupcake Cake Batter

6 eggs separated
6 tablespoons water
1 1/2 cups sugar
1 1/2 cup sifted flour
1 1/2 teaspoons baking powder
2 tablespoons cornstarch
pinch a salt
1 1/2  teaspoons vanilla
Beat whites until very stiff, set aside.
Beat yolks in a separate bowl until thick and lemon colored. Add sugar, cornstarch, baking powder, salt , sifted flour and flavoring.
 
 Gently fold in egg whites until just blended. Pour into cupcake lined pans ( I use a little cooking spray in each bottom so the paper won't stick.) Bake around 25 minutes on a preheated oven of 350 degrees.  Cool completedly. Core the center of each cupcake with an apple corer or sharp knife.
 
This makes around 48. I have never cut it in half not sure the outcome.
 
Marshmallow Filling Recipe:
 
2 teaspoons boiling water plus 1/4 teaspoon salt (added to the water)
2 cups marshmallow fluff
1/2 cup shortening
1/3 cup powdered sugar or more depending how thick you want this
1 teaspoon clear vanilla
 
In a heavy duty mixer whip the shortening adding the sugar a little at a time, whip for around 4 minutes until smooth. Add the, vanilla, water and salt. Add the marshmallow fluff slowly beating until smooth and well blended together for around 1 minute.
Place in a pastry bag to pipe into the cupcake centers or use a ziplock bag and snip the end off to fill easy.

Do you like knock off recipes?  See if you like some of thesë:

Samoas
Trefoils Shortbread
Lemon Coolers
Oatmeal Peanut Butter Sandwich Creams
Peanut Butter patties
Thin mints
Nutella Milano

Friday, February 22, 2013

Mom's Risotto Shrimp Scampi Recipe

I love Risotto. My favorite is with white wine and seafood. Sometimes I just reminisce about those good ole days mom would make this. It's one of those comforting Italian foods when I was growing up. I would come home from school and oh that smell of sauteed garlic hits me in the face on a cold blustery Upstate N.Y. day that would put a huge smile on my face
This is the recipe that made that happen.



1 pound extra large cleaned, deveined shrimps tails off
5 ounces Risotto (Aborio Rice)
31/2 cups chicken broth
1/2 cup white wine
3 cloves crushed garlic cloves
3 tablespoon butter
2 tablespoons extra virgin olive oil
salt, pepper to taste
pinch of cayenne pepper
Optional: 2 tablespoon pesto sauce
1 tablespoon chopped parsley for garnish

Combine the wine and chicken broth and set aside.
In a large fry pan on low heat, add butter and oil saute garlic 1 minute. Add the rice saute until golden brown, around 6 to 8 minutes. Add half the broth/wine mixture and stir constantly adding a little more of the broth mixture leaving around 1/4 cup of the mixture for the shrimp. Cook rice until it continues to absorb the broth mixture and it thick and creamy, (if using the pesto add now). The rice should continuously be stirred. It is cooked when it is neither too hard or too soft. This took around 40 minutes total. Turn off the heat and let rest.

In the meantime:
In a another fry pan melt 2 tablespoons butter, 1 tablespoon extra virgin olive oil add 3 teaspoons crushed garlic, saute 1 minute. Add the shrimp and 1/4 cup of broth mixture. Cook around 5 minutes or until shrimps turn pink.

To serve:
Scoop rice onto a plate, top generously with shrimp. Garnish with parsley and serve.
+claudia lamascolo  Author


Thursday, February 21, 2013

Chilean Sea Bass With Pineapple and Lime Butter Recipe


A delicious way to prepare Sea Bass you will love this dining experience
with this wonderful light tasting fish.


1 lime juiced
1 lime sliced
1 tablespoon olive oil
2 tablespoon butter cut into pieces
fresh parsley, fresh basil for each piece your cooking
4 pieces of Sea Bass 1 inch in thickness (slice in half if thicker)
1 teaspoon soy sauce
3 cloves minced garlic
salt and pepper to taste
1 teaspoon light brown sugar per piece of fish
1/2 cup thin cubed pineapple fresh or canned

 Large sheet of Aluminum Foil
Cooking Spray

This can be baked or grilled

Spray aluminum foil with cooking spray. Heat grill on medium heat (if baking heat oven to 400 degrees)
In a small bowl mix together lime juice, soy, olive oil, garlic and seasonings.
Place fish on sprayed foil. Dot with butter. Drizzle mixture over the top. Place pineapple, lime slices and sprinkle with brown sugar on top. Top with fresh herbs. Fold tightly and bake or grill for around 15 minutes or until fish flakes easily.






+claudia lamascolo  Author

Tuesday, February 19, 2013

Italian Style Amaretto, Kahlua Coffee Recipe

Sometimes days are long and stressful situations, here is a coffee that will be your favorite stress reliever
to make you forget them.


1/2 ounce of  Amaretto almond liqueur
1/2 ounce of Kahlua liqueur
1/2 cup black brewed coffee
sugar to taste
Optional: Whipped cream and toasted almonds for garnish
 
 
Directions:
In an mug, pour in the hot freshly brewed coffee. Add the Amaretto, Kahlua and sugar to taste.
Top with whipped cream and toasted almonds. Enjoy and Cheers!

Note: you can add more liqueur if like!

Sunday, February 17, 2013

Italian Cannoli Filled Cupcake Recipe

A favorite or I should say famous Italian pastry is the Cannoli, we make them on special holidays occasions and for sure on Easter. These cupcakes are  a good  craving reliever until then. Very simple ingredients, to create a similiar homemade Italian Cannoli just inside a cupcake! A dense rich cake with a hint of Marsala flavor and cinnamon.

The filling is smooth and rich, make sure you keep these in the refrigerator,
 fill cooled cupcakes and pipe some sweetened whipped cream frosting on top!

I use an apple corer to take out the middles of the cupcakes to fill.. so perfect and easy! See note below for using the middles for another kind of recipe.

Italian Cannoli Cupcake Recipe
( Recipe works fine if you cut it in half )

3 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
2 cups sugar
1 stick unsalted butter softened (8 tablespoons)
4 extra large eggs
1 teaspoon vanilla
3 tablespoons Marsala wine
1 cup whole milk ( I have use 2% works fine)
1/8 teaspoon of cinnamon

Cooking oil spray

Heat the oven to 350 degrees and prepare and line your cupcake tins pans ( I also spray the inside with a little cooking oil spray.

In a large electric mixer mixing bowl,  cream the softened butter and sugar together until evenly blended together, smooth and light in color.  Beat in 1 egg at a time to the butter and sugar mixture. Add the Marsala, milk and vanilla, cinnamon next into the same wet ingredients beating until smooth, in a mixer around 3 minutes.  Using a gravy ladle or use a large spoon for adding the filling 3/4 full into paper lined cupcake prepared tins. Make sure you tap the bottom of the pans on the table to release the air bubbles.  This will make 24 medium sized cupcakes. Bake them for around 25 minutes or until the middles spring back to the touch or use a tooth pick in the center to see if it comes out clean. Cool completely before filling and decorating.

Note: If you don't like a heavy scratch cake you can use your yellow favorite cake mix, add the Marsala flavoring and cinnamon then bake to package directions.

 Cannoli Filling:

1 16 oz container of whole milk Ricotta cheese
3 tablespoon mini chocolate chips and more to sprinkle on top
1/2 cup powdered sugar or more to taste
1 tablespoons quick cooking tapioca (this will keep this filling from getting runny and stay uniform. If you can't find it, you will need to use a cheese cloth to drain your Ricotta or a coffee filter will work just fine too)
1/2 teaspoon of cinnamon
Add all of this together in a bowl mix just until blended and smooth.

Garnish

chopped pistachio's.
mini chocolate chips

Assembly:

Cut the middles of your cupcakes out with a apple corer or sharp paring knife. Place filling in a ziplock quart size bag and snip off the end.  Fill cooled cupcakes with cannoli  filling, pipe the frosting on top and decorate with pistachio nuts, keep refrigerated. Garnish with chopped pistachio's.

Frosting To Decorate :

1/4 cup butter softened
1/2 teaspoon vanilla
4 cups powdered sugar
2 or 3 teaspoons heavy cream
1/2 cup Mascarpone cheese at room temperature

Beat cheese and butter until smooth. Add the sugar a little at a time with cream until thick enough to decorate with.

Other Garnish suggestions:
Omit garnishing with frosting and use just powdered sugar
Use ice cream toppings such as triple berry, strawberry or fudge and drizzle over the tops.

Note: I use the carved out middles to make individual trifles in small desserts cups layering with cake, Ricotta and topped with whipped cream. For other recipe trifle suggestions CLICK HERE



+claudia lamascolo Author


Saturday, February 16, 2013

Rum Banana Bread Pudding Recipe



When we have leftover bananas (sometimes banana bread gets old and you need a change, well here it is), we like this alternative. Yet another cooler weather comfort food so easy it's hard to write it as a recipe since there is nothing to it. You really can't mess it up if you add too much or too little it will still taste great! I always have to double the recipe and have another one to go home with my son when he's here!



3/4 cup sugar
2 tablespoon brown sugar
6 slices of cinnamon bread cubed
3 banana's sliced lengthwise then in halves
1/4 teaspoon cinnamon
1 teaspoon vanilla
4 tablespoon dark rum
4 eggs
1 cup whole milk
3 tablespoons butter melted
1/2 cup half and half or heavy cream

In a bowl beat eggs, add both the milk and cream. Add vanilla, spices, butter and rum last. In a deep casserole dish or large loaf pan, greased heavy with butter or spray with cooking oil.  Place cubes of bread in the bottom then banana and keep layering until all gone. Pour the pudding mixture over the bread and bananas. Bake on 350 degrees until browned and set in the center around 1 hour or more.
Serve with sweet whipped cream or a caramel ice cream topping or both!

Caramel Sauce:

1 cup brown sugar
2 tablespoons rum (Optional)
4 tablespoons butter
1 teaspoon vanilla
1/2 cup half and half

Add everything but the vanilla and rum. Cook for 5 minutes until it gets thicker, add the rum if not using add 1 tablespoon of the vanilla instead if using rum add both now and cook a few minutes longer. Store unused in the refrigerator.
+claudia lamascolo  Author

Friday, February 15, 2013

Crockpot Manhattan Clam Chowder Mom's Recipe


Mom never used a crockpot in her day but I tried this in the crock pot and it came out great! So here is her version of this amazing soup of course you can still make it in a regular pot as well. My dad never liked cream soups, so this was one of his favorites. She often added Shrimp to this as well along with the clams occasionally for a special treat!

4 slices of bacon chopped
2 stalks of chopped celery
2 cups water
3/4 cup vegetable broth or chicken
2 chopped onions
3 tablespoon minced garlic
2 tablespoons tomato paste
28 ounces of Stewed Tomatoes chopped undrained
4 small potatoes diced
1 cup sliced carrots
1/2 teaspoon thyme and black pepper
salt to taste
1 tablespoon chopped parsley
dash of Worcestershire sauce
1 tablespoon hot sauce
1 1/2  pounds fresh minced clams (add the last 30 minutes of cooking)
or if your using cans you will need 6- 6 1/2 ounce cans)

Pour everything into the crockpot except the clams stirring together. Place on high 4 to 6 hours. Add the clams in the last 30 minutes. If using a large stock pot, cook on medium heat for 2 hours.
+claudia lamascolo  Author

Thursday, February 14, 2013

Valentine's Day Desserts and More Recipes Rewind

Just absolutely delicious! Happy Valentines Day! Strawberry Frapp
Click above links or for other recipes links are below under photo
Try some of these other recipe drinks:
Godiva Amaretto Frappichino
Irish Coffee
Strawberry Blenderita




White Chocolate Covered Strawberries!
 
Fresh Fruit Tops This Coconut Cream Pie Filling (New Post 2011)
Happy Valentines Day!




1 pie crust recipe or store bought baked into a 8 or 9 inch heart shaped pan (spray with light cooking oil) cooled, remove from pan
1 jar of triple berry ice cream topping or blackberry jam warmed for 30 seconds in the microwave
fresh blueberries, raspberries, blackberries or strawberries
1 package of homemade coconut cream pudding or packaged vanilla cooked with 1/2 cup coconut added cooled
1 container of whipped topping

Fill heart cooled crust with pudding. Top with fresh berries, sliced thin and arrange on top of pudding, brush with triple berry topping. In a small zip lock bag snip one end and add whipped cream piped around the heart, sprinkle with colored sugar and serve.
 
          A favorite drink to to celebrate with you sweetheart Raspberry Champagne 
 
 
Some Recipes years past Valentines Day's:


 Oldie But Goodies




Three Olive Appetizer
 
Valentines Day Conversation Heart Butter Cookies

Valentines Day Dinner and Aphrodisiacs?

Strawberry Heart Tart


Rocky Road Cupcake



Godiva Chocolate Amaretto Frappichino


Strawberry Blueberry Orange Scone



Dad's Favorite Coconut Jam Filled Cake

Italian Cream Cake

Soft Italian Cookie Cutouts



Nutella Frosted Cupcakes with Nutella Dipped Strawberries




All Kinds of Trifles in 5 minutes


 


Wednesday, February 13, 2013

Red Velvet Pancake Recipe For Valentines Day


I have never had anything red velvet ever! After seeing so much hype on the lovely cakes, cupcakes and pretty batters, I decided this is what hubby was getting to try this Valentines Day! To our surprise they were quite different than any other flavor we have tried in the past. Not exactly sure even how to describe the taste. Paired with cherries and cream cheese, these were a more than welcomed for our Valentines Day Brunch. Of course I wasn't going to stand there all day making heart shapes, 
so here's what the rest of them looked like.




Red Velvet Pancake Recipe

2 cups flour
1 cup powdered sugar
1/2 cup unsweetened cocoa powder
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Mix in a bowl all the above ingredients and set aside

In another bowl add:

1/2 teaspoon vanilla
1- 1/2 cups buttermilk or evaporated milk
2 eggs
1/4 cup granulated sugar
2 tablespoons red food coloring

Whisk these above ingredients together blending evenly.

Now pour the wet mixture into the dry and folding until moistened and still lumps remaining.

Heat your griddle on medium low heat. Spray with cooking oil. Also if using a heart shaped cookie cutter for the heart red velvet shaped pancakes, spray the interior of the cookie cutter.


Monday, February 11, 2013

5 Minute Trifle and Video Hangout Recipes


5 minute trifles are all about easy to make desserts for every individual taste.
You can choose from the chocolate lover to the decadent cheesecake or sponge cake lovers. The secret is to start with the crust of your favorite cookie, cake or brownie, build your dessert with fruits, puddings and toppings your love. Interested yet? Watch our first video below. My son and I will give you plenty of ideas and I am sure you will taylor them to your families cravings. Using cookies, fruits, nuts coconut, chocolates and more!



We made a Nutella brownie pudding trifle that was my very favorite of all! Layers of chocolate brownies spread with Nutella, chocolate pudding, topped with a
Nutella dipped strawberry and raspberry filled chocolate candy!
Coconut vanilla pudding and graham cracker trifle.
A banana cream trifle.
Oatmeal cookie with cinnamon sugar, butterscotch pudding and toasted almonds. The last trifle we made was lemon pudding, blueberries with coconut topped whipped cream.
Choose your garnishes with filled chocolate or chocolate chips, nuts of your choice, ice cream toppings, or fresh fruits like strawberries dipped in Nutella.


You can make all your own pudding from scratch or store bought. You can make the cookies like we did or use any package brands to include shortbread, vanilla wafers, oatmeal, oreo's or
graham crackers for your crust just to name a few.


 




Thanks +Curt Iffert  from Curt's Delectable Blogs for your partnership making this video!

+claudia lamascolo Author

Sunday, February 10, 2013

1960's Vintage Caramel Apple Cake Recipe


Mom had a recipe clipped from my home town newspaper in Utica , N.Y, from 1970's I had never made it and found it tucked away in this old cookbook of hers.
The cake always was on the too sweet side for me but boy did it bring back those childhood memories. I adapted it a little and cut way back on some of the sugar. Added whipped cream to the top. 
As good as it was, it's like seeing an old sitcom from the 60's and once more was enough, I really grew out of this one, do you remember anything like that from your childhood?
 Thanks for stopping by.


Apple Cake From Scratch:

3cups flour
3 eggs
1 1/2 cups canola oil
2 1/2 cups chopped apples (I use McIntosh)
2 cups sugar (originally calls for 2 1/2 cups and I cut it to 2 cups)
2 teaspoons vanilla
optional: 1 cup chopped pecans (I never add nuts since the kids aren't fond of them)

Grease a 13 x 9 deep cake pan.

Mix the oil, eggs, vanilla and sugar together. Add the flour then the apples. Pour into pan. Pat it down evenly with a spatula.

Bake for 1 hour on 350 degrees preheated oven. Make the caramel below. Poke holes in the cake.
I for one am not a fan of this recipe. It was way too sweet and sugary, however for those who love a sweet cake with gooey caramel you will love this one!  I even cut down the sugar content!  It must be just me because the kids and their friends finished this off quickly. I am not a huge sugar or dessert lover, so again even with the adaptions of cutting back on the sugar it was still too sweet for me.

Caramel Topping:

1- 1/2 sticks of butter
1 cup brown sugar
3 tablespoons whole milk or heavy cream

Place in a small saucepan and bring to a boil for 2 minutes. Pour over hot cake.
Serve with ice cream or whipped cream.

+claudia lamascolo  Author