Mini Lasagnas with Sweet Corn and Mascarpone

Cook Time: 1 hr 5 min

Level: Easy

Yield: 6 servings

Ingredients

Butter, for ramekins
12 lasagna sheets
3 cups frozen corn kernels, thawed
1/2 cup whipping cream, at room temperature
3 cloves garlic, minced
1 cup (8 ounces) mascarpone cheese, at room temperature
1 cup (4 ounces) finely grated Pecorino Romano, plus 1/2 cup (2 ounces)
1 large lemon, zested
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3/4 cup packed chopped fresh basil leaves
1 1/2 cups (6 ounces) shredded sharp Provolone
Extra-virgin olive oil, for drizzling
Special equipment: 6 (10-ounce) ramekins, each 2 1/2 inches tall and 3 1/2 inches in diameter

Directions

Arrange an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter 6 (10-ounce) ramekins. Set aside.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender, stirring occasionally, about 8 minutes. Drain. Using 2 cooked lasagna noodles in an "x" shape, line each ramekin, pushing the noodles gently into the bottom of the ramekins, allowing any excess pasta to overhang on the sides.

In a food processor, blend the corn, cream and garlic until chunky. Add the mascarpone, 1 cup of the Pecorino Romano cheese, the lemon zest, salt, and pepper. Blend until smooth. Add the basil andpulse until just combined. Spoon 1/4 cup of the filling into the bottom of each ramekin and sprinkle with 2 tablespoons of the Provolone. Fold 2 overhanging pieces of pasta over the filling, (trim the ends of the pasta with scissors, if necessary). Add another 1/4 cup of filling to each ramekin and top with another 2 tablespoons Provolone. Fold over the 2 remaining overhanging pieces of pasta.

Spoon any remaining filling on top of the pasta. Sprinkle the tops with the remaining 1/2 cup PecorinoRomano and drizzle with olive oil. Arrange the ramekins on a baking sheet and bake until the tops are golden brown and the filling is bubbling, about 25 to 30 minutes. Cool for 10 minutes.

To serve: Run a knife around the edge of the ramekins to loosen the lasagnas. Unmold the lasagnas onto serving plates and serve.

From: foodnetwork.com

Panettone Trifle

A truly satisfying dessert with all-time favorites: chocolate + coffee and mascarpone cheese!

Cook Time: 5 min

Level: Easy
Yield: 6 servings


Ingredients

1 pound mascarpone cheese, at room temperature
8 ounces bittersweet or semisweet chocolate, melted
1/2 cup powdered sugar
2 teaspoons espresso powder
1/4 cup coffee liqueur
12 ounces panettone, cubed
Chocolate shavings, for garnish


Directions

Using an electric mixer, beat the mascarpone cheese, melted chocolate, powdered sugar, and espresso powder in a large bowl until smooth and fluffy.


Divide half of the panettone cubes among 6 wine glasses or old-fashioned glasses. Sprinkle half of the liqueur over the panettone. Top with half of the mascarpone mixture. Repeat layering with the remaining panettone, liqueur, and mascarpone mixture. Sprinkle the chocolate shavings over the trifles and serve immediately.

(The trifles can be prepared 1 day ahead. Cover and refrigerate. Let come to room temperature before serving.)

From: foodnetwork.com

Risotto in a Lemon Cup

I love the idea of serving the risotto in lemon cups, they look so festive! Serve this with your favorite fish or chicken to wow your guests. If you're really in a hurry, serve rice instead of risotto in these cute lemon cups.

Cook Time: 30 min

Level: Intermediate

Yield: 6 servings

Ingredients

2 cups low-sodium chicken broth
2 tablespoons butter, plus 1 tablespoon
1 large shallot, diced
1 cup Arborio rice
1/2 cup dry white wine
2 tablespoons grated Parmesan, plus 2 tablespoons
2 tablespoons mascarpone cheese
1/2 a lemon, zested and juiced
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
6 lemons, for serving

Directions

In a medium saucepan bring the broth and 1/2 cup water to a simmer. Cover the broth and keep hot over low heat.

In a medium, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the shallot and saute until tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost completely evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of the broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes. Remove from the heat. Stir in the remaining tablespoon of butter, 2 tablespoons of Parmesan, mascarpone cheese, the lemon zest and juice, and the salt and pepper.

To serve, cut 1/4-inch off the bottom of each lemon so they stand on their own. Take 1-inch off the stem end. Using a spoon scoop out the flesh of the lemon and discard. Fill each lemon with about 1/2 cup of risotto. Sprinkle the tops with the remaining 2 tablespoons of Parmesan. Serve immediately.

From: foodnetwork.com

Mascarpone Cheesecake with Almond Crust

Cook Time: 1 hr 20 min

Level: Intermediate

Yield: 12 to 16 servings

Ingredients

Crust:

1 cup slivered almonds, lightly toasted

2/3 cup graham cracker crumbs

3 tablespoons sugar

1 tablespoon unsalted butter, melted

Filling:

2 (8-ounce) packages cream cheese, room temperature

2 (8-ounce) containers mascarpone cheese, room temperature

1 1/4 cups sugar

2 teaspoons fresh lemon juice

1 teaspoon vanilla extract

4 large eggs, room temperature

Topping:

1/2 cup chocolate-hazelnut spread (recommended: Nutella)

1/4 cup whipping cream

Directions

For the crust: Preheat oven to 350 degrees F.

Tightly wrap the outside of a 9-inch diameter springform pan with 2 3/4-inch-high sides with 3 layers of heavy-duty foil. Finely grind the almonds, cracker crumbs, and sugar in a food processor. Add the butter and process until moist crumbs form. Press the almond mixture onto the bottom of the prepared pan (not on the sides of the pan). Bake the crust until it is set and beginning to brown, about 12 minutes. Cool. Decrease the oven temperature to 325 degrees F.

For the filling: Using an electric mixer, beat the cream cheese, mascarpone cheese, and sugar in a large bowl until smooth, occasionally scraping down the sides of the bowl with a rubber spatula. Beat in the lemon juice and vanilla. Add the eggs, 1 at a time, beating just until blended after each addition.

Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour 5 minutes (the cake will become firm when it is cold). Transfer the cake to a rack; cool for 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days.

For the topping: Combine the chocolate-hazelnut spread and cream in a small bowl. Heat in the microwave until warm, stirring every 20 seconds to blend, about 1 minute.

Cut the cake into wedges. Drizzle the chocolate sauce over the wedges and serve.

From: foodnetwork.com

Tomato Soup with Pancetta

Cook Time: 25 min
Level: Easy
Yield: 6 servings


Ingredients

1 tablespoon olive oil
3 ounces pancetta, chopped
1 small onion, chopped
3 (3/4-inch-thick) slices rustic rye bread (each about 5 3/4 by 3 3/4 inches), cubed
6 cups canned low-salt chicken broth
1 (28-ounce) can diced tomatoes with juices
1/4 cup coarsely chopped fresh basil leaves
1/2 teaspoon dried oregano
1/4 teaspoon dried crushed red pepper flakes
Salt and freshly ground black pepper
1/4 cup mascarpone cheese
1/4 cup sour cream


Directions

Heat the oil in a heavy large pot over medium heat. Add the pancetta and saute until crisp and golden, about 5 minutes. Add the onion and saute until tender, about 3 minutes. Add the bread and toss to coat with the pan drippings. Saute until the bread is crisp and golden, about 5 minutes. Add the broth, tomatoes, basil, oregano, and crushed red pepper. Bring the soup to a boil, then reduce the heat to medium-low. Cover and simmer until the flavors blend, about 10 minutes. Season soup with salt and pepper.


Stir the mascarpone and sour cream in a small bowl to blend. Ladle the soup into bowls. Spoon a dollop of the mascarpone mixture atop the soup and serve.

From: foodnetwork.com

Panettone French Toast

Cook Time: 20 min
Level: Easy
Yield: 6 servings


Ingredients

Cinnamon Syrup:

1 cup water
1 cup packed dark brown sugar
2 tablespoons whipping cream
1/2 teaspoon ground cinnamon

French Toast:

1 (1.1 pound; 500 gram) loaf panettone bread, baking paper removed
6 large eggs
3/4 cup whipping cream
3/4 cup whole milk
1/4 cup sugar
2 tablespoons unsalted butter
1/2 cup mascarpone cheese
Powdered sugar, for dusting


Directions

To make the syrup: Combine 1 cup of water and brown sugar in a heavy medium saucepan. Bring to a boil over high heat, stirring until the sugar dissolves. Boil until the syrup reduces to 1 cup, about 10 minutes. Remove from the heat and whisk in the cream and cinnamon. Keep the syrup warm. (The syrup can be made 1 day ahead. Cool, then cover and refrigerate. Reheat before serving.


Meanwhile, prepare the French toast: Preheat the oven to 200 degrees F. Trim the bottom crust of the panettone. Starting at the bottom end of the panettone, cut it crosswise into 6 (3/4-inch thick) round slices (reserve the top piece for toast!). In a large bowl, whisk the eggs until well blended. Add the cream, milk, and sugar and whisk until well mixed. Melt 1 tablespoon of butter on a large nonstick griddle over medium heat. Dip 3 slices of panettone into the custard, turning to allow both sides to absorb the custard. Grill the soaked panettone slices until they are golden brown and firm to the touch, about 4 minutes per side. Transfer the French toast to a baking sheet and keep them warm in the oven. Repeat with the remaining butter, panettone slices, and custard.


Transfer the French toast to plates. Dollop the mascarpone atop each. Lightly dust with the powdered sugar. Drizzle the cinnamon syrup over and around the French toast and serve immediately.

From: foodnetwork.com

Creamy Artichoke Soup

Cook Time: 25 min
Level: Easy
Yield: 4 servings


Ingredients

2 tablespoons extra-virgin olive oil
2 leeks, white part only, washed well and chopped
1 clove garlic, minced
1 small potato, peeled and chopped
1 (8-ounce) package frozen artichoke hearts, thawed
2 cups chicken stock
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons plus 1/3 cup mascarpone cheese
2 tablespoons chopped chives, for garnish


Directions

Heat olive oil in a heavy, large pot over medium heat. Add the leeks and the garlic and stir. Add the potatoes and cook for 5 minutes, stirring often. Add the artichokes, stock, salt, and pepper and cook until the vegetables are tender, about 20 minutes.


Using a handheld immersion blender, or in a blender in batches*, puree the soup. Add the 2 tablespoons mascarpone and blend again to combine. In a small bowl, stir the remaining 1/3 cup mascarpone to soften.


Ladle the soup into serving bowls. Dollop the top of each of the soups with a spoonful of the softened mascarpone cheese and top the cheese with chives.


* When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.


From: foodnetwork.com

Mascarpone Cheesecake with Almond Crust

Cook Time: 1 hr 20 min
Level: Intermediate
Yield: 12 to 16 servings


Ingredients

Crust:

1 cup slivered almonds, lightly toasted
2/3 cup graham cracker crumbs
3 tablespoons sugar
1 tablespoon unsalted butter, melted

Filling:

2 (8-ounce) packages cream cheese, room temperature
2 (8-ounce) containers mascarpone cheese, room temperature
1 1/4 cups sugar
2 teaspoons fresh lemon juice
1 teaspoon vanilla extract
4 large eggs, room temperature

Topping:

1/2 cup chocolate-hazelnut spread (recommended: Nutella)
1/4 cup whipping cream


Directions

For the crust: Preheat oven to 350 degrees F.


Tightly wrap the outside of a 9-inch diameter springform pan with 2 3/4-inch-high sides with 3 layers of heavy-duty foil. Finely grind the almonds, cracker crumbs, and sugar in a food processor. Add the butter and process until moist crumbs form. Press the almond mixture onto the bottom of the prepared pan (not on the sides of the pan). Bake the crust until it is set and beginning to brown, about 12 minutes. Cool. Decrease the oven temperature to 325 degrees F.


For the filling: Using an electric mixer, beat the cream cheese, mascarpone cheese, and sugar in a large bowl until smooth, occasionally scraping down the sides of the bowl with a rubber spatula. Beat in the lemon juice and vanilla. Add the eggs, 1 at a time, beating just until blended after each addition.


Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour 5 minutes (the cake will become firm when it is cold). Transfer the cake to a rack; cool for 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days.


For the topping: Combine the chocolate-hazelnut spread and cream in a small bowl. Heat in the microwave until warm, stirring every 20 seconds to blend, about 1 minute.


Cut the cake into wedges. Drizzle the chocolate sauce over the wedges and serve.


From: foodnetwork.com

Grilled and Stuffed Portobello Mushrooms with Gorgonzola

Cook Time: 20 min
Level: Easy
Yield: 6 servings

Ingredients

* 2 tablespoons olive oil, plus 1/4 cup
* 12 ounces turkey sausage, casings removed
* 2 cloves garlic, minced
* 1/2 cup mascarpone cheese, at room temperature
* 2 tablespoons freshly chopped thyme leaves
* 2 tablespoons fresh chopped oregano leaves
* 3/4 cup plain bread crumbs
* 1 cup (4-ounces) Gorgonzola
* 1/2 teaspoon kosher salt, plus extra for seasoning
* 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
* 6 large portobello mushrooms, stems removed

Directions

Place a grill pan over medium-high heat or preheat a gas or charcoal grill.

In a large skillet, heat 2 tablespoons of oil over medium-high heat.
Add the turkey sausage and cook, stirring frequently, until cooked
through, about 5 minutes. Add the garlic and cook for 1 minute. Remove
the pan from the heat. Stir in the mascarpone cheese. Add the thyme,
oregano, bread crumbs, 1/2 cup of Gorgonzola, 1/2 teaspoon salt and
1/2 teaspoon pepper. Stir until all ingredients are combined.

Brush the mushrooms on both sides with the remaining oil and season
with salt and pepper. Grill the mushrooms, stem side down, for 3
minutes. Turn the mushrooms over and grill for 2 minutes until tender.
Fill each mushroom with the sausage mixture and top with the remaining
Gorgonzola. Return the mushrooms to the grill and cook until the
stuffing is warmed through and the Gorgonzola starts to melt, about 5
to 7 minutes.

Cook's Note: The assembled mushrooms can also be placed on a baking
sheet and cooked under a preheated broiler until warmed through.

Toasted Pound Cake with Mascarpone and Amaretto

Cook Time: 5 min
Level: Easy
Yield: 6 servings

Ingredients

* 1 pound cake (10 3/4 ounce), cut crosswise into 12 slices
* 3/4 cup apricot preserves
* 3 tablespoons almond flavored liqueur (recommended: Amaretto)
* 2/3 cup mascarpone cheese
* 1/4 cup sliced almonds, toasted

Directions

Preheat oven to 350 degrees F.

Place the pound cake slices on a large heavy baking sheet and toast in
oven for 7 to 10 minutes until the slices turn golden brown.
Alternatively, toast the pound cake slices in an electric toaster
until golden.

Stir the apricot preserves and amaretto in a small bowl to blend.

Place 1 cake slice atop each of 6 plates. Spoon the mascarpone cheese
atop the cake slices. Arrange the remaining cake slices offset atop
the bottom cake slices. Spoon the apricot mixture over. Sprinkle with
the almonds and serve immediately.

Hazelnut Crunch Cake with Mascarpone and Chocolate

Cook Time: 30 min
Level: Intermediate
Yield: 8 servings

Cake:
Ingredients

* 1 box chocolate cake mix

Crunch:

* 1 cup (about 4 1/2-ounces) hazelnuts, toasted and skinned
* 2/3 cup sugar
* 1/3 cup water

Filling:

* 2 (8-ounce) containers mascarpone cheese, room temperature
* 1 cup cream
* 3/4 cup powdered sugar
* 1 teaspoon vanilla extract

Topping:

* 1/4 cup bittersweet chocolate chips
* 1 tablespoon sugar
* 1 teaspoon orange zest

Directions
For the cake:

Preheat the oven to 350 degrees F.

Butter and flour 2 (8-inch) cake pans. Prepare the cake mix according
to package instructions. Divide the batter between the 2 cake pans and
bake according to package instructions. Remove from the oven and let
cool on a wire rack.

For the Crunch:

Place the toasted nuts close together in a single layer on a
parchment-lined baking sheet. Combine the sugar and water in a small
saucepan over medium-high heat. Stir the sugar mixture until
dissolved. Bring to a boil and let cook until the sugar is light
brown, about 8 minutes. Let the bubbles subside then pour the
caramelized sugar over the nuts. Place the baking sheet in the
refrigerator and let the sugar nut mixture cool until hard, about 30
minutes. When the sugar nut mixture is hard and cool, top with another
piece of parchment paper and pound into small pieces, or place the
sugar nut mixture on a cutting board and cut into small pieces. Set
aside.

For the filling:

Put the mascarpone cheese, cream, powdered sugar, and vanilla into a
large mixing bowl. Using an electric mixer whip the cream mixture to
soft peaks. Fold the Crunch mixture into the whipped cream.

For the topping:

Place the chocolate, sugar and zest in a food processor. Process the
mixture until the chocolate is finely ground.

To assemble the cake:

Put 1 cake on a serving plate. Top with 1-inch of the whipped cream
crunch mixture. Top with the second layer of cake and continue
frosting the entire cake with the remaining whipped cream crunch
mixture. Sprinkle the top and sides of the cake with the ground
chocolate. Serve.

Profiteroles with Ricotta Mascarpone

Cook Time: 1 hr
Level: Intermediate
Yield: 4 servings

Ingredients

* 1/2 cup water
* 1/4 cup unsalted butter, cut into pieces
* 1 1/2 teaspoons plus 3 tablespoons sugar
* Pinch of salt
* 1/2 cup all purpose flour
* 3 large eggs
* 1 (8-ounce) container mascarpone cheese
* 3/4 cup ricotta cheese
* 1 teaspoon vanilla extract
* 1/2 cup chocolate-hazelnut spread (such as Nutella)
* 1/4 cup whipping cream
* 1/4 cup hazelnuts, toasted, husked, chopped

Directions

Preheat the oven to 375 degrees F.

Line a heavy large baking sheet with a silpat or parchment paper.
Combine the water, butter, 1 1/2 teaspoons of sugar, and salt in a
heavy medium saucepan. Bring to a boil, stirring until the butter
melts. Add the flour and stir over medium heat for 1 minute. Cool 5
minutes.

Crack 2 eggs into a measuring cup. Use a wooden spoon to beat the eggs
into the dough, 1 at a time. Spoon 10 or 12 (1 1/2-inch) mounds of
dough onto the prepared baking sheet, spacing 2 inches apart. Beat the
remaining egg in a small bowl to blend. Gently brush the egg over the
dough mounds (do not drip the egg onto the baking sheet).

Bake the pastries until they are amber brown, about 50 minutes. Allow
the pastries to cool completely.

Mix the mascarpone, ricotta, vanilla, and remaining 3 tablespoons of
sugar in a medium bowl. Refrigerate until cold. Using a serrated
knife, cut the tops off the pastry and set aside. Spoon the mascarpone
mixture into the pastries and top with its lid.

Combine the chocolate-hazelnut spread and cream in a small bowl. Heat
in the microwave for about 30 seconds until warm. Stir the mixture.
Spoon the chocolate-hazelnut sauce atop the pastries. Sprinkle with
the hazelnuts and serve.

From: foodnetwork.com

Parma-style Carrot Cake

Cook Time: 1 hr
Level: Intermediate
Yield: 8 to 10 servings

Ingredients

* 2 1/2 cups all-purpose flour
* 1 tablespoon baking powder
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon salt
* 1 cup pine nuts (about 6 ounces)
* 1/2 cup sugar, plus 1/2 cup
* 1 teaspoon fennel seeds
* 1 lemon, zested and juiced
* 2 cups peeled and chopped carrots (about 6 carrots)
* 1/2 cup mascarpone cheese
* 1/2 cup (1 stick) butter, softened
* 5 eggs
* Powdered sugar, for garnish

Directions

Preheat the oven to 375 degrees F.

In a medium bowl stir together the flour, baking powder, cinnamon, and
salt. Set aside.

Place the pine nuts, 1/2 cup sugar, and fennel seeds in a food
processor and pulse to mince the nuts. Add the lemon zest, lemon
juice, and the carrots. Pulse to mince the carrots. Add the mascarpone
cheese and pulse until the cheese is incorporated.

In a large bowl, using a hand mixer, cream together the butter and
remaining 1/2 cup sugar. Add the eggs, 1 at a time, until well
blended.

Add the carrot mixture to the butter mixture and stir until combined.
Add in the reserved dry ingredients and stir until just incorporated.

Place the mixture in a lightly greased and floured 8 by 10 by-2-inch
baking dish. Bake for 55 to 60 minutes.

Let the cake cool for 1 hour, then dust with powdered sugar. Cut into
squares and serve.

Tiramisu

Cook Time: 25 min
Level: Easy
Yield: 6 servings

Ingredients

* *6 egg yolks
* 3 tablespoons sugar
* 1 pound mascarpone cheese
* 1 1/2 cups strong espresso, cooled
* 2 teaspoons dark rum
* 24 packaged ladyfingers
* 1/2 cup bittersweet chocolate shavings, for garnish

Directions

In a large bowl, using an electric mixer with whisk attachment, beat
egg yolks and sugar until thick and pale, about 5 minutes. Add
mascarpone cheese and beat until smooth. Add 1 tablespoon of espresso
and mix until thoroughly combined.

In a small shallow dish, add remaining espresso and rum. Dip each
ladyfinger into espresso for only 5 seconds. Letting the ladyfingers
soak too long will cause them to fall apart. Place the soaked
ladyfinger on the bottom of a 13 by 9 inch baking dish, breaking them
in half if necessary in order to fit the bottom.

Spread evenly 1/2 of the mascarpone mixture over the ladyfingers.
Arrange another layer of soaked ladyfingers and top with remaining
mascarpone mixture.

Cover tiramisu with plastic wrap and refrigerate for at least 2 hours,
up to 8 hours.

Before serving, sprinkle with chocolate shavings.

From: foodnetwork.com

Chocolate Chip and Mascarpone Cupcakes

Cook Time: 25 min
Yield: 24 cupcakes

Ingredients
Cupcakes:

* 5 ounces unsweetened chocolate, chopped
* 1 cup water
* 1/3 cup mascarpone cheese, at room temperature
* 2 1/4 cups sugar
* 1 cup vegetable oil
* 3 large eggs
* 1 tablespoon vanilla extract
* 3 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon fine sea salt
* 1/2 teaspoon baking powder
* 1 cup (6 ounces) semisweet chocolate chips (recommended: Nestle morsels)

Ganache:

* 1 cup (6 ounces) semisweet chocolate chips (recommended: Nestle morsels)
* 2/3 cup heavy whipping cream
* 1/2 teaspoon vanilla extract
* Special equipment: 2 (12-count) muffin pans with paper liners

For the Cupcakes:

Directions

Place an oven rack in the center of the oven and preheat to 325 degrees F.

Combine the unsweetened chocolate and water in a small saucepan over
medium-low heat. Stir constantly until the chocolate is melted, about
2 minutes. Cool for 2 minutes. Whisk in the mascarpone cheese until
the mixture is smooth.

Beat the sugar, oil, eggs, and vanilla in a large bowl for 30 seconds.
Stir in the mascarpone mixture. Whisk the flour, baking soda, salt,
baking powder, and chocolate chips in a medium bowl. Add the dry
ingredients to the chocolate mixture. Stir until just blended.

Divide the batter among the prepared muffin pans. Bake for 20 to 25
minutes or until a tester inserted into the center of a cupcake comes
out with no crumbs attached. Cool the cupcakes completely before
dipping, about 1 hour.

For the Ganache:

Place the chocolate chips in a small bowl. Combine the heavy cream and
vanilla extract in a small saucepan over medium-low heat. Cook until
small bubbles appear on the outside edge of the cream. Pour the hot
cream mixture over the chocolate chips. Using a fork, gently stir
until all the chocolate is melted and the mixture is smooth.

Dip the tops of each cupcake in the ganache and transfer to a baking
sheet. Place the dipped cupcakes in the refrigerator to set, about 15
to 20 minutes. Allow cupcakes to return to room temperature before
serving.

Cook's Note: For puffier cupcakes allow the batter to rest in the
muffin pans for 20 minutes before baking.

Spinach and Mushroom Ravioli

Cook Time: 1 hr 40 min
Level: Intermediate
Yield: 2 servings

Ingredients

* 1/2 cup extra-virgin olive oil, 2 tablespoons for boiling water
* 6 ounces button mushrooms, sliced
* 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
* 1/4 cup mascarpone
* 1/3 cup grated Parmesan, plus extra for garnishing
* 6 egg roll wrappers (6 1/2 by 6 1/2-inch squares)
* 2 large eggs, beaten with 1 teaspoon water
* 1/2 cup mushroom (cremini, shiitake, button), finely chopped
* 2 cups tomato sauce
* Salt and freshly ground black pepper

Directions

In a large saute pan heat 1/4 cup of the olive oil. When almost
smoking, add the mushrooms and season with salt and pepper. Cook until
all the liquid has evaporated from the mushrooms, about 6 minutes. Add
spinach and cook for 2 minutes. Remove from heat and place mixture
into the bowl of a food processor. Pulse until you get a coarse
texture. Place in bowl and stir in mascarpone and Parmesan cheese.
Check for seasoning and set aside.

Line up 3 wrappers on a cutting board. Brush with the egg and

water mixture. Using a tablespoon, arrange 4 dollops of the filling on
each wrapper – 2 on the first row and 2 on the second – 1-inch apart.
Place another wrapper directly on top, pressing around the filling and
sealing the edges. Using a fluted ravioli cutter, cut out squares of
ravioli. Each filled wrapper will yield 4 raviolis, giving you a total
of 12 ravioli. Place ravioli onto a floured baking sheet and keep
covered with a linen towel.

In a large pot, bring to a boil 4 quarts of salted and oiled water.
Carefully add small batches of ravioli, about 3 to 4 at a time. This
will prevent them from crowding in the pot and sticking together. Cook
for 2 to 3 minutes. Using a spider strainer, carefully remove the
ravioli and place on the plate. Tent with foil to keep warm and
continue cooking remaining ravioli.

In a saute pan, heat remaining 1/4 cup olive oil. When almost smoking,
add chopped mushrooms and saute until soft and most of the liquid has
evaporated, about 8 minutes. Carefully pour in tomato sauce and simmer
for 5 minutes.

Divide ravioli between 2 serving plates. Top with mushroom tomato
sauce and sprinkle with Parmesan.

From: foodnetwork.com

Strawberry and Mascarpone Granita

Cook Time: 3 min
Yield: 4 to 6 servings

Ingredients

* 1 cup water
* 1/2 cup sugar, plus 1 tablespoon
* 1/2 cup chopped fresh mint leaves
* 2 cups chopped strawberries, plus 1 cup finely chopped
* 1/2 cup mascarpone cheese
* 3 tablespoons lemon juice
* Pinch salt

Directions

Place the water, 1/2 sugar, and mint in a small pan and bring to a
simmer, stirring occasionally to help dissolve the sugar. Let simmer
over low heat to steep the mint. Then strain the mint from the simple
syrup. Discard the mint.

In a food processor combine 2 cups of strawberries with the remaining
1 tablespoon of sugar. Run the machine to puree the strawberries. Add
the mascarpone cheese, lemon juice, and salt. Run the machine until
the mascarpone cheese is fully incorporated. Add the mint simple syrup
and run the machine to combine. Place the strawberry mixture in an 8
by 8-inch glass dish and place the dish in the freezer. The mixture
will take about 4 hours to freeze.

To serve, use a fork to scrape the granita. Spoon the mixture into
chilled bowls. Top with the finely chopped strawberries. Serve
immediately.

Strawberry and Mascarpone Filled Cupcakes

Cook Time: 25 min
Level: Easy
Yield: 12 servings

Ingredients

* 1 box vanilla cake mix (like Duncan Hines Moist Deluxe French
Vanilla cake)
* 1 (8-ounce) container mascarpone cheese, chilled
* 1/2 cup thawed and drained frozen strawberries
* 1/4 cup sugar, plus 1/2 cup
* 1 tablespoon lemon juice
* 1/4 cup water
* 1 teaspoon vanilla extract
* 2 cups confectioners' sugar

Directions

Special equipment: 1 muffin tin

Make the cupcakes according to package instructions. Lightly grease
the muffin tin and fill the batter almost to the rim of each muffin
cup. Bake according to package directions and let cool.

In a food processor combine the mascarpone cheese, strawberries, 1/4
cup sugar, and lemon juice. Process the mixture until smooth. Transfer
the strawberry mixture to a pastry bag fitted with a small tip. Push
the tip gently into the bottom of a cupcake and squeeze in the
strawberry mixture until the cupcake plumps. Continue with the
remaining cupcakes.

In a small saucepan bring the 1/2 cup sugar, water, and vanilla
extract to a simmer over medium heat. Simmer until the sugar is
dissolved. In a medium bowl combine the vanilla syrup with the
confectioner's sugar. Stir until smooth. Working quickly, use a rubber
spatula spread the icing on the top of the cupcakes. If the icing
begins to firm up, place in the microwave for a few seconds to warm up
again.

From: foodnetwork.com

Chocolate Tiramisu

Cook Time: 9 min
Level: Intermediate
Yield: 12 servings

Ingredients

* 6 ounces container mascarpone cheese
* 2/3 cup whipping cream
* 1/2 cup sugar
* Chocolate Zabaglione, recipe follows
* 2 1/2 cups espresso coffee, warmed
* 24 crisp ladyfinger cookies (recommended: Savoiardi)
* Unsweetened cocoa powder, for garnish
* Dark chocolate shavings, for garnish

Directions

Place the mascarpone cheese in a large bowl and set aside. With an
electric mixer, beat the cream and 1/4 cup of the sugar in a medium
bowl until soft peaks form. Fold the whipped cream into the
mascarpone. Then fold in the chilled Chocolate Zabaglione. Cover and
refrigerate.

Whisk the warmed espresso and the remaining 1/4 cup of sugar in
another medium bowl until blended. Line a 9 1/4 by 5 by 2 3/4-inch
metal loaf pan with plastic wrap, allowing the plastic to extend over
the sides. Working with 1 cookie at a time, dip 8 cookies into the
espresso, and arrange in a single layer side by side over the bottom
of the prepared pan.

Spoon 1/3 of the mascarpone mixture over the cookies to cover. Repeat
dipping 8 of the cookies in the espresso and layering the cookies and
remaining mascarpone mixture 2 more times. Dip the remaining 8 cookies
in the espresso and arrange side by side atop the tiramisu. Press
lightly to compact slightly (the last layer will extend above the pan
sides). Cover the tiramisu with plastic and refrigerate at least 6
hours.

Unwrap the plastic from atop the tiramisu. Invert the tiramisu onto a
platter. Remove the plastic. Sift the cocoa over the tiramisu, and
with a vegetable peeler or sharp knife, make dark chocolate shavings
and sprinkle over top.

Chocolate Zabaglione:

2 tablespoons whipping cream, or heavy cream
1/4 cup semisweet chocolate chips
4 large egg yolks
1/3 cup sugar
1/4 cup dry Marsala
Pinch salt

Add cream and chocolate to a heavy small saucepan. Cook over medium
heat, stirring often, until the chocolate chips are melted and smooth.
Set aside and keep warm.

Whisk the egg yolks, sugar, Marsala, and salt in a large glass bowl
until blended. Set the bowl over a saucepan of simmering water, but do
not allow the bottom of the bowl to touch the water. Whisk the egg
mixture over the simmering water until it is thick and creamy, about 4
minutes. Remove from the heat.

Using a large rubber spatula, fold the melted chocolate mixture into
the egg mixture. Cover and refrigerate to chill completely.

From: foodnetwork.com

Rigatoni with Vegetable Bolognese

Cook Time: 25 min
Level: Easy
Yield: 6 servings

Ingredients

* 1-ounce dried porcini mushrooms
* 1 1/2 cups hot water
* 3 carrots, peeled and chopped
* 1 onion, peeled and chopped
* 1 red bell pepper, seeded and chopped
* 2 garlic cloves
* 1/4 cup olive oil
* 2 teaspoons chopped fresh thyme leaves
* 1 teaspoon chopped fresh oregano leaves
* 2 teaspoons salt
* 1 teaspoon freshly ground black pepper
* 5 ounces assorted mushrooms (like shiitake, cremini, and brown),
stemmed and chopped
* 2 tablespoons tomato paste
* 1/2 cup red wine
* 1/2 cup mascarpone cheese
* 1 pound rigatoni pasta
* 1/4 cup Parmesan

Directions

Place the dried mushrooms in a small bowl and cover with 1 1/2 cups
very hot water. Set aside and let the mushrooms soften.

Place the carrots, onion, bell pepper, and garlic in a food processor.
Pulse the vegetables until finely chopped but still chunky. Place the
olive oil in a large, heavy skillet over medium-high heat. Add the
chopped vegetables, thyme, oregano, salt, and pepper and cook until
tender, about 6 minutes. Strain the porcini mushrooms, reserving the
porcini mushroom liquid. Add the porcini mushrooms, fresh mushrooms,
and tomato paste and continue cooking, stirring to dissolve the tomato
paste, until the mushrooms are softened, about 5 minutes. Add the
porcini mushroom liquid and red wine. Bring the liquid to a boil,
reduce the heat to low, and let the mixture simmer until the liquid is
reduced by half, about 10 minutes. Add mascarpone cheese and stir just
until the cheese is incorporated.

Meanwhile, bring a large pot of salted water to a boil over high heat.
Add the pasta and cook until tender but still firm to the bite,
stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving
1/2 cup of the cooking liquid and add to the vegetable mixture. Add
some of the reserved pasta cooking liquid, if necessary, to moisten
the sauce. Toss with Parmesan and serve.

From: foodnetwork.com