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

Peppermint-Chocolate Sandwich Cookies

Cook Time: 10 min
Level: Intermediate
Yield: 12 cookies

Ingredients

* 1 (16.5 ounce) tube refrigerated sugar cookie dough
* 1/4 cup all-purpose flour plus extra for dusting
* 2 cups semisweet chocolate chips, divided
* 1/4 cup heavy cream
* 1 teaspoon pure peppermint extract
* 1 teaspoon vegetable oil
* Decorating suggestion: crushed candy canes or peppermint
candies; white, red and green sprinkles; or red and green decorating
sugar
* Special equipment: a 2 1/2-inch round cookie cutter, and a
1/2-ounce cookie scoop

Directions

Position an oven rack in the lower third of the oven. Preheat the oven
to 350 degrees F. Line 2 baking sheets with parchment paper.

In a medium bowl, knead together the cookie dough and 1/4 cup flour
until smooth. Lightly flour a work surface. Roll out the dough to
1/4-inch thick. Using a 2 1/2-inch cookie cutter, cut out circles from
the dough. Knead together any scraps of dough and roll out again.
Continue to cut out pastry circles until there are 24 pieces in total.
Place the dough circles on the prepared baking sheets. Bake until the
cookies are slightly golden around the edges, about 10 minutes. Cool
for 10 minutes and transfer to a wire rack to cool completely. Reserve
1 parchment paper-lined baking sheet.

Combine 1 cup of chocolate chips and the cream in a small bowl. Place
the bowl over a pan of simmering water and stir until the chocolate
has melted and the mixture is smooth. Whisk in the peppermint extract
and refrigerate the mixture for 1 hour. Using a 1/2-ounce cookie scoop
or a tablespoon measure, place the chocolate mixture in the center of
the flat side of 12 of the cookies. Place the remaining cookies on top
and gently squeeze to distribute the filling evenly. Place on a baking
sheet and freeze until the filling has set, about 25 minutes.

Combine the remaining chocolate chips and the vegetable oil in a small
bowl. Place the bowl over a pan of simmering water and stir until the
chocolate has melted and the mixture is smooth. Dip the top of each
cookie in the melted chocolate and return to the baking sheet.
Sprinkle the tops with crushed candy canes or peppermint candies.
Refrigerate until firm, about 1 hour. Store in an airtight plastic
container.

From: foodnetwork.com

Nonna's Lemon Ricotta Biscuits

Cook Time: 20 min
Level: Intermediate
Yield: 12 biscuits


Ingredients

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 finely grated lemon zest (from 2 lemons)
1 cup whole-milk ricotta cheese
1 large egg
1 tablespoon fresh lemon juice
1/2 teaspoon almond extract
1/3 cup thinly sliced almonds


Directions

Line 12 muffin cups with paper liners. Preheat the oven to 350 degrees F.

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 lemon zest in a large bowl until light and fluffy. Beat in the ricotta. Beat in the egg, lemon juice, and almond extract. Add the dry ingredients and stir just until blended (the batter will be thick and fluffy).

Divide the batter among the prepared muffin cups. Sprinkle the almonds and then the remaining 1 teaspoon of sugar over the muffins. Bake until the muffins just become pale golden on top, about 20 minutes. Cool slightly. Serve warm or at room temperature.


From: foodnetwork.com

Chocolate Almond Apricot Brittle

Cook Time: 30 min
Level: Easy
Yield: 4 to 6 servings

Ingredients

* Vegetable oil, for greasing cookie sheet
* 1/2 cup slivered almonds, toasted
* 1/2 cup chocolate chips
* 1 cup thinly sliced dried apricots
* 3 cups sugar
* 1/2 cup water

Directions

Grease a rimmed baking sheet with vegetable oil. In a small bowl, toss
together the almonds, chocolate chips, and apricots. Put them on the
baking sheet, spreading them out into an even single layer across the
entire baking sheet.

In a medium saucepan stir together the sugar and the water. Cook over
medium-high heat, stirring until sugar dissolves. Do not stir after
that. Instead, using a pastry brush dipped in water, brush the sides
of the pan a few times to incorporate any sugar that has stuck to the
sides of the pan. Continue cooking until the sugar syrup turns golden
brown, about 15 to 20 minutes. Carefully pour the caramelized sugar
over the nut mixture on the cookie sheet. Also, be careful not to move
the cookie sheet after the sugar has been poured. The baking sheet
will be very hot in the beginning. Let cool for at least 2 hours.

Break the brittle into pieces and place on a serving dish.

From: foodnetwork.com

Vanilla Gelato Bites with Chocolate and Hazelnuts

Prep Time: 1 hr
Level: Easy
Yield: 16 servings

Ingredients

* 1 pint vanilla gelato or ice cream
* 1 (12-ounce) bag chocolate chips (about 2 cups)
* 1 cup finely chopped toasted hazelnuts (about 5 ounces)

Directions

Special equipment: bite-sized ice cream scoop and wooden popsticks

Place a small tray or a plate in the freezer. Remove the gelato from
the freezer to soften, about 5 minutes. Remove the chilled tray from
the freezer. Scoop out 16 bite-sized balls of gelato and place in the
freezer for at least 1 hour. Remove from the freezer and quickly
insert a wooden popstick into each gelato ball. Return them to the
freezer for at least 1 hour.

When the gelato balls have frozen with their sticks in place, place
the chocolate in a double-boiler over very gently simmering water
until melted. Next to the pot of chocolate, place the toasted, chopped
hazelnuts in a shallow bowl.

Remove the gelato balls from the freezer, 4 at a time. Working
quickly, hold the gelato ball by the stick and dip into the melted
chocolate, then dredge it in the hazelnuts. Return them to the freezer
and continue with 4 more gelato balls, until all the gelato balls are
covered in chocolate and nuts. Freeze the chocolate-and-nut-covered
gelato for at least 1 hour.

These are very fun, festive, and tasty. The ice cream scoop I used is
a number 40 (holds 1 tablespoon, is 1 1/2 inches in diameter.)

From: foodnetwork.com

Mozzarella Pillows

Cook Time: 25 min
Level: Easy
Yield: 16 tarts

Ingredients

* 1 (26-ounce) jar marinara sauce (about 3 cups)
* 1 cup grated mozzarella cheese
* 2 slices prosciutto, finely chopped
* 4 storebought 9-inch pie crusts
* 2 eggs, beaten, for egg wash
* 1/2 cup grated Parmesan

Directions

Special equipment: scalloped ravioli cutter

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.

Place the marinara sauce in a medium saucepan over medium heat and
cook until reduced to a thick, jam-like consistency, about 30 minutes.
There should be 1 1/2 to 2 cups of reduced sauce. Let the sauce cool
to room temperature, about 30 minutes. Stir in the mozzarella cheese
and prosciutto.

Meanwhile, place 1 piece of dough on a work surface. Roll the dough
out gently until you can cut an 8 1/2 by 9 1/2-inch rectangle. Press
the scraps into a small rectangle and roll it out to the same
thickness as the other rectangle. Cut 3 rectangles from the large
rectangle and 1 rectangle from the small rectangle. Each should
measure 8 1/2 by 3 inches. Continue rolling and cutting the remaining
pie dough.

To form the tarts, place the rectangles on a work surface. Brush each
rectangle with egg wash. Place a large spoonful of the marinara
mixture in the middle of the bottom half of the rectangle. Fold the
dough in half over the marinara mixture to make a 3 by 4-inch
rectangle. Press the edges to seal. Using a scalloped ravioli cutter,
trim the rectangles to make a decorative edge. Place the tarts on the
baking sheets. Brush with egg wash and generously sprinkle with
cheese. Bake until golden, about 20 to 25 minutes.

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.

Mango Cheesecake with Basil Lemon Syrup

Cook Time: 1 hr 30 min
Level: Intermediate
Yield: 8 servings

Ingredients

Mango Cheesecake:

* 8 ounces biscotti
* 3/4 cup butter, melted
* 2 (8-ounce) packages cream cheese, room temperature
* 1 cup whole milk ricotta cheese, room temperature
* 2 cups mango puree
* 4 large eggs
* 3/4 cup sugar

Basil Lemon Syrup:

* 1 cup sugar
* 1/4 cup water
* 1/4 cup lemon juice
* 1 packed cup fresh basil leaves

Directions

Special equipment: 9-inch springform pan

For the Mango Cheesecake: Preheat the oven to 350 degrees F.

Wrap the outside of a 9-inch springform pan with 2 3/4-inch-high sides
with 2 layers of heavy-duty foil. Finely grind the biscotti in a food
processor. Add the melted butter and process until the crumbs are
moistened. Press the crumb mixture over the bottom (not the sides) of
the prepared pan. Bake until the crust is golden, about 15 minutes.
Cool the crust completely on a cooling rack.

Blend the cream cheese and ricotta in a food processor. Add the mango
puree, eggs, and sugar and pulse until the mixture is smooth.

Pour the mango 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
cheesecake is firm and moves slightly when the pan is gently shaken,
about 1 hour 30 minutes. Transfer the cake to a cooling rack to cool
for 30 minutes. Place in the refrigerator and cool completely, at
least 8 hours and up to 2 days.

For the Basil Lemon Syrup: Place the sugar, water, and lemon juice in
a small saucepan. Bring the mixture to a simmer over medium heat and
cook until the sugar is dissolved. Cool the syrup completely. In a
food processor combine the basil and the cooled syrup. Pulse until the
herbs are finely chopped. Strain the mixture through a fine mesh
sieve.

Slice the cheesecake and place on a serving plate. Drizzle with the
syrup and serve.

From: foodnetwork.com

Individual Strawberry Trifles

Cook Time: 25 min
Level: Easy
Yield: 2 servings

Ingredients
Marinated strawberries:

* 1 quart fresh strawberries, halved
* 1/3 cup aged balsamic vinegar

Whipped cream:

* 3 cups heavy cream
* 2 teaspoons vanilla extract
* 1/4 cup confectioners' sugar
* 1 (1 pound) fresh pound cake
* 1/3 cup amaretto liqueur
* 2 amaretto cookies, for garnish
* Demerara sugar, for garnish

Directions

In a small shallow casserole dish, toss the strawberries with vinegar
and let stand at room temperature for 15 to 20 minutes. After the
strawberries have marinated, check for sweetness, adding sugar if
desired.

In a large bowl using an electric mixer, whisk the cream to soft
peaks. Add the vanilla and confectioners' sugar. Whip until stiff
peaks. Set aside.

Using a serrated knife, slice pound cake lengthwise into 1/2-inch
thick slices. You will only need 4 slices. Using a 2-inch cookie
cutter, cut out circles from each cake slice. Line up 2 high ball
glasses and place 1 cake circle in the bottom of each. Brush cakes
with amaretto liqueur. Add 2 tablespoons of marinated strawberries and
spread evenly. Using a different tablespoon, add a large dollop of
whipped cream and spread evenly. Add a second layer of cake, pressing
down lightly. Brush with amaretto liqueur. Add 2 tablespoons of
marinated strawberries and spread evenly. Top with a large dollop of
whipped cream, spreading evenly. Use remaining cake, cream and
strawberries to create a more humble trifle dish.

Cover trifles with plastic wrap and refrigerate for impromptu
indulgence, Keeping in mind that it will store for up to 2 days.

To serve, remove and discard plastic wrap. Grate amaretto cookie on
top and sprinkle with demerara sugar.

Chocolate Amaretti Cake

Cook Time: 35 min
Level: Easy
Yield: 4 servings

Ingredients

* Butter-flavored nonstick cooking spray
* 3/4 cup bittersweet chocolate or semisweet chocolate chips
* 1 cup slivered almonds
* 1 cup baby amaretti cookies (about 2 ounces)
* 1 stick (1/2 cup) unsalted butter, room temperature
* 2/3 cup sugar
* 2 teaspoons grated orange peel
* 4 large eggs
* Unsweetened cocoa powder, for sifting

Directions

Preheat the oven to 350 degrees F.

Spray a 9-inch springform pan the nonstick spray. Refrigerate.
Microwave the chocolate until melted and smooth, stirring every 20
seconds, for about 1 minute.

Combine the almonds and cookies in processor. Pulse until the almonds
and cookies are finely ground. Transfer the nut mixture to a medium
bowl. Add the butter and sugar to the processor and blend until creamy
and smooth. Add the grated orange peel and pulse briefly, until
incorporated. Add the eggs 1 at a time. Blend until the eggs are
incorporated. Clean the sides of the mixing bowl and blend again. Add
the nut mixture and melted chocolate. Pulse until blended. Clean the
sides of the bowl. Blend again.

Pour the batter into the prepared pan. Bake until the center puffs and
a tester inserted into the center of the cake comes out clean, about
35 minutes. Cool the cake in the pan for 15 minutes.

Transfer the cake to a platter. Sift the cocoa powder over and serve.

Citrus Semifreddo

Cook Time: 5 min
Yield: 8 servings

Ingredients

* Nonstick cooking spray
* 4 ounces purchased amaretti cookies, crushed (about 20 small
cookies) plus more for sprinkling
* 3 tablespoons unsalted butter, melted
* 1/2 cup sugar, plus 1/4 cup
* 8 large egg yolks
* 1/4 cup lemon juice
* 3 tablespoons lime juice
* 2 tablespoons limoncello
* Pinch salt
* 1 lemon, zested
* 1 lime, zested
* 1 cup whipping cream

Directions

Spray a 9 by 5 by 3-inch metal loaf pan with nonstick spray. Line the
pan with plastic wrap, allowing the excess to hang over the ends and
sides.

Combine the crushed amaretti cookies and the melted butter. Put in the
lined pan and press down to firm and form a crust.

Whisk 1/2 cup of the sugar, the egg yolks, lemon juice, lime juice,
limoncello, and salt in a large metal bowl to blend. Set the bowl over
a saucepan of simmering water (do not allow the bottom of the bowl to
touch the water). Whisk the egg mixture until it is thick and creamy,
and a thermometer inserted into the mixture registers 160 degrees F,
about 5 minutes. Set the bowl of custard into another bowl of ice
water to cool completely. Stir in the zest.

Using an electric mixer, beat the cream and remaining 1/4 cup sugar in
another large bowl until firm peaks form. Using a large rubber
spatula, gently fold the whipped cream into the custard. Spoon the
mixture onto the prepared crust. Fold the overhanging plastic wrap
over the custard and freeze until frozen, at least 8 hours or up to 3
days.

Unfold the plastic wrap. Invert the semifreddo onto a platter and peel
off the plastic wrap. Cut the semifreddo into 1-inch slices and
sprinkle with crushed amaretti cookies and serve.

Ricotta Orange Pound Cake with Strawberries

Cook Time: 45 min
Level: Intermediate
Yield: 6 to 8 servings

Ingredients

* 1 1/2 cups cake flour
* 2 1/2 teaspoons baking powder
* 1 teaspoon kosher salt
* 3/4 cup (1 1/2 sticks) butter, room temperature, plus more to
grease the baking pan
* 1 1/2 cups whole milk ricotta cheese
* 1 1/2 cups sugar, plus 1 tablespoon
* 3 large eggs
* 1 teaspoon vanilla extract
* 1 orange, zested
* 2 tablespoons Amaretto
* Powdered sugar, for dusting
* 1 pint strawberries, hulled and quartered or 3 oranges, cut into supremes

Directions

Preheat the oven to 350 degrees F. Grease a 9 by 5 by 3-inch loaf pan
with butter. In a medium bowl combine the flour, baking powder, and
salt. Stir to combine.

Using an electric mixer, cream together the butter, ricotta, and sugar
until light and fluffy, about 3 minutes. With the machine running, add
the eggs 1 at a time. Add the vanilla, orange zest, and Amaretto until
combined. Add the dry ingredients, a small amount at a time, until
just incorporated. Pour the mixture into the prepared pan and bake
until a toothpick comes out clean and the cake is beginning to pull
away from the sides of the pan, about 45 to 50 minutes. Let the cake
cool in the pan for 10 minutes then transfer to a wire rack to cool
completely. Using a mesh sieve, dust the cooled cake with powdered
sugar.

Meanwhile, place the strawberries (or orange supremes) in a small bowl
with the remaining 1 tablespoon sugar. Let sit until the juices have
pooled around the strawberries.

To serve, slice the cake and serve with a spoonful of strawberries and
their juices over the top of the cake.

From: foodnetwork.com

Italian Ice Pops

Difficulty: Easy
Prep Time: 15 minutes
Inactive Prep Time: 5 hours 30 minutes
Cook Time: 5 minutes
Yield: 12 to 14 pops

1 (12-ounce) bag or 1 1/2 cups frozen raspberries, defrosted
1/4 cup chopped fresh mint leaves
1 1/2 tablespoons lemon juice (from 1 lemon)
3 or 4 tablespoons simple syrup, recipe follows
14 wooden ice pop sticks

In a blender, combine the raspberries and the mint. Puree until
combined. Add the lemon juice and 3 tablespoons of the simple syrup.
Blend to combine. Taste the mixture and add the remaining 1 tablespoon
simple syrup if you like. Spoon the mixture into an ice cube tray and
freeze for approximately 30 minutes, or until partially frozen. Insert
the wooden sticks and return trays to the freezer for another 3 to 5
hours.

Simple Syrup:
1/4 cup water
1/2 cup sugar

In a saucepan, combine water and sugar over medium heat. Bring to a
boil, reduce heat and simmer for 5 minutes, until the sugar has
dissolved. Take pan off heat and cool the syrup. Any extra cooled
syrup can be saved in an airtight container.

Yield: 1/2 cup

Chocolate Sformato with Amaretto Whip Cream

Cook Time: 1 hour
Level: Easy
Yield: 4-6 servings

Ingredients

* 2 cups whole milk, divided
* 1 cup sugar
* 1 teaspoon vanilla
* 1 packet gelatin
* 4 eggs, lightly beaten
* 1 (12-ounce) bag bittersweet chocolate chips
* 1/4 cup toasted sliced almonds
* 1 cup whipping cream
* 1 tablespoon powdered sugar
* 1 tablespoon almond liqueur (recommended: Amaretto)

Directions

Preheat the oven to 350 degrees F.

In a small saucepan, combine 1 1/2 cups of the milk, the sugar, and
vanilla. Bring to a simmer and stir until the sugar is dissolved.
Remove from the heat. Sprinkle the gelatin over the remaining 1/2 cup
cold milk and let dissolve for 2 minutes. Combine the cold milk and
gelatin with the hot milk and sugar. Stir to dissolve the gelatin,
about 5 minutes. (Heat the milk gently if the gelatin is not
dissolving easily.) When the gelatin is dissolved combine the eggs
with the warm milk, whisking constantly to avoid scrambling the eggs.
Pour the mixture through a fine mesh strainer into a large measuring
cup or small pitcher.

Meanwhile, melt the chocolate over a double boiler. When the chocolate
is melted gradually combine the milk and egg mixture with the melted
chocolate, stirring between each addition to create a smooth chocolate
mixture.

Pour the mixture into a buttered 2-quart casserole dish. Sprinkle the
top with the almonds. Place the casserole dish in a larger dish or
roasting pan. Add hot water to the outer pan until the water comes
halfway up the sides of the baking dish. Bake until the sides are firm
and the center is jiggles slightly, about 1 hour. Remove from the oven
and let cool for at least 30 minutes.

Just before serving, whip the cream to soft peaks in a medium bowl
using a whisk or electric hand mixer. Add the sugar and almond liqueur
and whip to combine. Spoon the sformato into individual serving bowls
and dollop the top with the almond liqueur whip cream.

Hazelnut and Chocolate Pie with Vanilla Whipped Cream

Cook Time: 35 min
Level: Intermediate
Yield: 8 servings

Ingredients
Hazelnut and Chocolate Pie:

* 8 ounces semi-sweet chocolate chips
* 1 cup hazelnuts, skinned and toasted
* 1/4 cup all-purpose flour, plus more to dust the pie dish
* 3/4 cup sugar
* 1/4 cup hot water
* 4 eggs
* 1 stick butter, cut into 3/4-inch pieces, at room temperature,
plus more to grease the pie dish
* 2 teaspoons vanilla extract
* 1/2 teaspoon ground cinnamon

Vanilla Cream:

* 1 cup heavy whipping cream
* 2 tablespoons powdered sugar
* 2 teaspoons vanilla extract
* 1/4 teaspoon ground cinnamon

To make the Hazelnut and Chocolate Pie:
Directions

Position an oven rack in the lower 1/3 of the oven and preheat to 350 degrees F.

Put 1/2 of the chocolate chips, hazelnuts, and flour in the bowl of a
food processor. Pulse until the hazelnuts are coarsely chopped. Pour
the hazelnut mixture into a small bowl and set aside. Combine
remaining chocolate chips and sugar in the food processor. Blend until
the mixture is finely ground. With the machine running, gradually add
the hot water until the chocolate is melted and mixture is smooth. Add
the eggs, butter, vanilla and cinnamon. Pulse until mixture is
blended. Return the hazelnut mixture to the food processor and pulse
to incorporate. Pour the mixture into a buttered and floured 9-inch
pie dish. Bake for 35 minutes. Place the pie on a cooling rack and
cool for 1 hour. (Top may crack during cooling.) Refrigerate for 2
hours. (Pie can be made 1 day in advance and stored in the
refrigerator). Allow the pie to return to room temperature for 30
minutes before serving.
To make the Vanilla Cream:

In a large mixing bowl, beat the cream until it forms soft peaks. Add
the powdered sugar, vanilla, and cinnamon. Continue to beat until
cream holds stiff peaks.

To serve: Cut the pie into slices and dollop with the Vanilla Cream.

Gianduja Bars

Cook Time: 7 min
Level:-
Yield: 4 servings

Ingredients

* 4 brownies (about 2 by 3-inches)
* 1/4 cup nutella
* 1/4 cup chopped toasted hazelnuts
* 1/4 cup mini chocolate chips (try a mix of white, semisweet, and
milk chocolate)

Directions

Preheat the oven to 375 degrees F.

Spread each of the brownies with 1 tablespoon of nutella. Sprinkle
each of the brownies with 1 tablespoon chopped hazelnuts. Top the nuts
with 1 tablespoon mini chocolate chips. Place the brownies on a baking
sheet and bake for 5 to 7 minutes until the chocolate is starting to
melt. Transfer the brownies to the refrigerator and let cool until the
chocolate hardens, about one hour.