Chocolate Shortbread Bars
These chocolate shortbread bars are so tender and chocolatey. The creamy ricotta filling pairs really well with the sandy chocolate cookie crust and topping.
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Chocolate Ricotta Cheesecake Recipe - Lidia’s Kitchen Series
Chocolate Ricotta Cheesecake – In this final episode of Lidia’s Crowed Pleaser series, Lidia is making a classic Italian ricotta cheesecake ????
Make sure to watch two previous episodes from this series.
Enjoying these amazing recipes? Check out Lidia’s MASTERING THE ART OF ITALIAN CUISINE book - a beautifully produced definitive guide to Italian cooking, co-authored with her daughter, Tanya - covering everything from ingredients to techniques to tools, plus more than 400 delectable recipes
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White chocolate pie: A delicious and unique dessert!
A very simple recipe for a truly delectable pie. Tasty and quick to prepare, it’s the perfect idea for a unique snack!
INGREDIENTS
2 eggs
100g sugar
150g flour
50ml milk
50ml vegetable oil
pinch of salt
1/2 packet of baking powder
White hazelnut cream, as needed
chopped hazelnuts
chocolate bar
DIRECTIONS
Start by preparing the pie crust: beat the eggs together with a pinch of salt and the sugar. Add the milk, oil, and gradually add the flour. Mix in the baking powder last and pour in a pie dish with a 26cm base, bake at 180°C for 20 minutes. When the base has cooled down, pour the white hazelnut cream over it. Decorate the pie with some chopped hazelnuts and some hazelnut cream.
AMARETTI BISCUITS | How to Make Almond Amaretti Cookies
Amaretti biscuits are a staple in many Italian homes but everyone’s recipe is different! This amaretti recipe has been passed down through generations and is my absolute favourite. Join my mother-in-law, Maria as she shares her family recipe to these delightful almond bites that are a little crispy on the outside and just the right amount of soft on the inside. Amaretti are great for entertaining – or even gift giving this festive season.
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AMARETTI BISCUITS | How to Make Almond Amaretti Cookies
INGREDIENTS:
500g/5.2 cups Almond Meal
300g/1.33 cups caster sugar
5 egg whites (Use free range eggs that are room temperature)
1 x bottle almond essence (1.07 Oz)
Bowl of icing sugar (plus extra for dusting!)
UTENSILS:
1 x Large mixing bowl
1 x Medium mixing bowl
Whisk
Teaspoon
Baking tray
Baking paper
METHOD:
1. To start making your Italian amaretti biscuits, separate 5 egg whites from the yolk into a medium mixing bowl and whisk them well.
2. Once there are lots of bubbles at the top of the egg whites, add the almond essence and whisk gently once again so it completely infuses them.
3. Mix the almond meal and caster sugar together in a separate bowl until the sugar seems to disappear.
4. Next for your amaretti biscotti, pour the egg white mixture into the bowl with the dry ingredients and mix through using a large spoon.
5. Once this has all started to bind, use your hands to combine everything even more and make sure that everything mixes really well together, still keeping it all inside the large bowl.
6. Don’t try and make it into a ball, just squeeze down with your hands so it stays ???
NONNA MARIA’S TIP: If you feel the mixture is too wet and sticky, you might need to add some extra almond meal.
7. Now you can let the amaretti mixture rest for an hour (or overnight in the fridge).
8. If you’re making them on the same day, wash your hands, and once this has had time to rest, get ready to roll!
9. When it’s time to make the amaretti biscotti, prepare a large flat baking tray by spreading baking paper on top and pre-heat your oven to 180 degrees celcius/356 F.
10. Using a tea spoon, scoop up a heaped amount of mixture, roll it around using the palm of your hand, and make it into a ball.
NONNA MARIA’S TIP: If your hands are getting too sticky to roll the amaretti, get a bowl and place some water inside, them dip a finger into it, spreading it on to both palms to help smoothen the process.
11. Place the ball gently into a bowl of icing sugar and repeat until the bowl is almost full.
12. Roll each amaretti ball around in icing sugar and then gently place it on the baking tray.
13. Line the balls up, making sure you don’t place them too close together.
14. Once the tray is completely full, with enough space in between each one, flatten out your hand, and press down gently onto each ball making the surface flat. This will create some cracks and provide the perfect form for your amaretti biscotti!
15. Dust with one more sprinkle of icing sugar all over before placing them in the oven for approx. 15 minutes – but check them after about 12 minutes as all ovens vary!
HOW TO SERVE
Leave the amaretti to cool or enjoy nice and warm with a cup of tea, coffee or hot cocoa!
E ora si mangia, Vincenzo’s Plate…Enjoy!
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Re-watch the Amaretti Biscuits video recipe
How to Make Giada's Chocolate Dessert Calzones | Food Network
Pizza dough becomes a sweet dessert when it's filled with chocolate and ricotta Giada's way.
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Ricotta and Chocolate-Hazelnut Calzones
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 1 hr 20 min
Prep: 25 min
Inactive: 45 min
Cook: 10 min
Yield: 6 servings
Ingredients
3/4 cup whole milk ricotta cheese
1/4 cup mascarpone cheese
1 large egg yolk
2 tablespoons powdered sugar, plus more for dusting
8 ounces frozen strawberries, thawed
2 tablespoons sugar
2/3 cup chocolate-hazelnut spread (recommended: Nutella), at room temperature
3 tablespoons whipping cream, at room temperature
6 (2-ounce) pieces homemade or purchased pizza dough, cold
1 large egg, beaten to blend
Directions
Blend the ricotta, mascarpone, egg yolk, and powdered sugar in a food processor until smooth and creamy. Transfer the ricotta mixture to a small bowl, then cover and refrigerate for 30 minutes.
Meanwhile, blend the strawberries and 1 tablespoon of sugar in a clean food processor until smooth. Transfer the strawberry sauce to a small bowl and set aside.
Whisk the chocolate-hazelnut spread and cream in a medium bowl to blend.
Position the oven rack in the center of the oven and preheat to 450 degrees F.
Line a heavy large baking sheet with parchment paper. Roll out each piece of pizza dough into a 7-inch-diameter round. Spoon the ricotta mixture atop the center of the lower half of each pizza dough. Spoon the chocolate-hazelnut mixture atop the cheese mixture. Brush the lower edges of the dough with egg wash. Fold the plain dough halves over the filling, forming half circles. Pinch the edges of dough firmly together to seal. Using a pastry wheel, trim the edges. Transfer the calzones to the prepared baking sheet, spacing evenly.
Brush the tops of the calzones with more egg wash. Bake until the calzones puff and become golden brown, about 10 minutes. Transfer the baking sheet to a rack and cool for 15 minutes. Transfer the calzones to plates and dust with the powdered sugar. Drizzle the strawberry sauce around the calzones and serve.
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Jemma Makes a Hazelnut Layer Cake from How To Cake It! | Cupcake Jemma
✨????THE CRUMBS & DOILIES BOOK IS FINALLY HERE!!!????✨
Thank you so much for all your support and love for this book - we're so incredibly proud of it and cannot wait to see all your bakes from it! Use the hashtag #crumbsanddoiliesbook over on instagram so we can see how you get on!! If you'd like to get your hands on a copy of the book, hit the links below!
Grab a copy of the Crumbs & Doilies book from Amazon just here
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Grab yourself a signed copy of The Crumbs & Doilies Book - international shipping is available on the Cupcake Jemma website! All shipping info is on our websites!
CUPCAKE JEMMA
CRUMBS & DOILIES
This week, Jemma is joined by the wonderful Yolanda from @HowToCakeIt There may have been a book swap happening, along with multiple hazelnut themed bakes! Jemma is making this INCREDIBLE hazelnut layer cake from Yolanda's fabulous new book, Layer Up!
Hit the link to grab a copy!
HAZELNUT MERINGUES
4 egg whites
150g caster sugar
65g ground hazelnuts
85g chopped roasted hazelnuts
8 hazelnut creme-filled wafers, chopped
¾ tsp baking powder
CHOCOLATE HAZELNUT
BUTTERCREAM
280g dark chocolate chips
225g nutella
180g caster sugar
4 egg whites
⅛ tsp cream of tartar
450g butter, soft
¼ tsp salt
CHOCOLATE SPONGES
100g cocoa powder
480g just boiled water
330g plain flour
1 tsp salt
1 ½ tsp bicarbonate of soda
2 tsp baking powder
560g caster sugar
230g unsalted butter, soft
4 eggs
SIMPLE SYRUP
240g water
225g caster sugar
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