A friend shared this recipe with me and I can guarantee you that I will be making this fudge over and over, it is REALLY fast and easy, and it is SUPER yummy!!
2 cups white sugar 1/2 cup evaporated milk 1 teaspoon vanilla extract 3/4 cup (smooth) peanut butter In a medium sized saucepan (with a heavy bottom), mix 2 cups sugar and 1/2 cup evaporated milk. The heavy bottomed saucepan will keep this mixture from scorching. Cook on medium high heat, stirring, until bubbles start to form around the edge of the pan. Turn the heat down to medium low and cook until the mixture starts to boil (bubbles all across the surface that don't go away when you stir it). Boil for exactly 2 1/2 minutes, stirring constantly. Remove from heat and stir in vanilla and peanut butter. Mix until very smooth (whisk works well here). You can pour this cooked mixture into any size pan you like (larger pan gives you thinner fudge), but just make sure you have lined the pan with parchment paper or foil first. I had great luck using a loaf pan. Sit this pan of hot fudge on a cooling rack. After about an hour or so, the fudge will be FIRM, but still very warm. This is the BEST time to cut the fudge cleanly. Just grab onto the parchment paper or foil that you lined the pan with, and lift the whole thing out of the pan. Slice the fudge with a THIN, SHARP knife. You can also wait and cut the fudge after its completely cool, but it cuts easier and more cleanly if you cut it while its still warm.
This recipe is all over the Internet. So, when a friend asked me to make it for her family, I jumped right in. As written, I could see that the recipe might be a little heavy, so I made a couple very minor changes and it produced a wonderfully moist, tender and delicious cake. I hope you'll try it, it's a breeze to make and our grandson labeled it "decadent" (that's a good thing, I think? hahaha).
LEMON BLUEBERRY ZUCCHINI CAKE 2 cups finely shredded zucchini (squeezed dry) 1 pint fresh blueberries (I used about 2 cups) 3 eggs (I used room temperature eggs) 1 cup vegetable oil (I use canola) 3 teaspoons vanilla extract 1 teaspoon lemon extract (my addition) 2 1/4 cups white sugar 3 cups CAKE FLOUR (recipe originally said AP flour) 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon baking soda Preheat oven to 350° and generously grease AND flour two 8" round cake pans (even if they are no stick). Grate the zucchini (I used 2 small zucchini because they are very tender) and put then in a clean dish towel. Twist the towel closed around the zucchini and squeeze out the extra liquid (you will get quite a bit out), just keep twisting. Set aside. Beat room temperature eggs, oil, vanilla extract, lemon extract and sugar together till well mixed. Fold in shredded zucchini by hand. Sift the CAKE FLOUR (regular flour will work but it will give you a much heavier cake) into a large bowl, then gently dip in your measuring cup and level off the cup with a straight edge. Add 3 of these sifted cups of cake flour 1 cup at a time, mixing well in between each addition, but don't over mix. Fold in the blueberries (save a few out for decoration). Divide the batter in between the 2 prepared cake pans. Gently drop the pans on the counter to dislodge any possible air pockets. Bake at 350° for 35-40 minutes. My electric oven took exactly 35 minutes. Test for doneness with the toothpick test. Cool in cake pans for 20 minutes, then gently turn out of pan, onto a baking rack. Wrap the HOT cakes in plastic wrap and let cool completely.
When completely cool, unwrap the cakes and frost with lemon buttercream frosting and decorate with more blueberries. Frosting 1 cup room temperature high quality butter (no substitutions) 3 1/2 cups powdered sugar Juice of 1 lemon (2 tablespoons) 1 teaspoon lemon extract 1 teaspoon vanilla extract 1/8 teaspoon salt Beat butter with electric mixer until smooth. Add everything else and beat on high till light and fluffy.
THANK YOU Colavita for all the delicious and amazing products!
Happy Memorial Day! I hope you are enjoying your long holiday weekend as much as I am. Today is the perfect day to kick off this summer grilling season. Maybe with a fun outdoor party by the pool, with a bunch of friends, and of course, lots of delicious food and icy-cold drinks. Ready to fire up your grill and run for your spatula and tongs?!? I am so ready for this summer barbecuing! And you will too, when you see the amazing Italian menu that I put together for you. A beautiful, colorful, summer table, filled with wholesome, grilled handcraft goodness. A menu that will impress your friends, and make them think you spend your whole day around the grill to pull off such an amazing combination of ingredients and flavors. But when you look at these recipes, you will see how quick and easy they are.
I made these recipes using many Colavita ingredients. I received a huge box filled with lots of their amazing Italian products. From great quality extra virgin olive oil, to a large selection of tasty balsamic vinegar. From pasta and rice to polenta and bread flour. Many delicious ingredients that I used in today's menu.
As appetizer, I prepared a perfectly crispy-on-the-outside, grilled bruschetta topped with Colavita pesto sauce, cherry tomatoes and grilled zucchini. All drizzled with Colavita garlic infused olive oil. The secret to an amazing bruschetta is in the ingredients. You really need high quality olive oil, flavorful tomatoes, and delicious bread with a crunchy crust and soft interior (like a French, Italian or Pugliese loaf). And the thick bread slices need to be brushed with garlicky olive oil, and grilled to perfection: just enough so that only the outer part is crunchy and golden.
This appetizer is followed by a healthy, quick and delicious pasta salad with colorful grilled peppers, savory capers and fruity green olives. This pasta is quite easy to make and, even better, you can prepare it ahead of time if you like. All you need to do is cook the pasta, grill the peppers, and toss all the ingredients together to make this incredible combination of Italian flavors.
Last on the menu (but not least!) a super quick grilled calamari steak over a thick slice of grilled polenta, served with a tasty parsley sauce made with Colavita extra virgin olive oil and balsamic vinegar. Grilling a calamari steak is super easy. A few minute each side, and the job is done. The polenta is as easy, but you need to prepare it ahead of time and let it cool down on a baking sheet. When cold, you cut the polenta in squares and grill. Remember not to try to flip it on the grill too soon. It will break and it will be messy. So make sure to wait until the dark grilling lines appear, and the polenta will easily peel off the grill.
Rich, delicate and fluffy, oven-baked frittata with zucchini made in cute cup portions. Perfect for a fun Sunday brunch or a party with friends!
Here is another easy-to-make recipe for a dish that you can serve in many occasions. From a Sunday brunch to a light family dinner. From a party with friends to a picnic at the beach. Also, perfect for your kids' lunch box. They will have a full serving of protein and vegetables, all in one cup. And it's a cute way to disguise the zucchini in the eggs. Those picky eaters won't even know what's hiding in there. I posted this recipe before, but as always, I made small changes. And I made a video too. Of course! It's so much easier when you can see all the steps and how easy it is. You will want to try this next Sunday. I'm sure! With the ingredients in this recipe, you can make 8 frittata cups. These are relatively small servings, so keep that in consideration when planning your menu. If you are serving these for brunch with a salad, and a slice of bread, I would count 3 to 4 cups (or more?!? ;) for each person. If these frittata cups are just one of a many other dishes served, then I suggest preparing one or two frittata each. For this recipe I, once again, used my silicone muffin molds: non-stick, easy to clean and very durable. To remove these frittatas from the cups, just carefully run a round-tip knife around the edges, and help yourself with a spoon to scoop the frittata out.
Buon appetito!
Ingredients: to make 8 cups (serving 2 to 4 people)
4 eggs
3/4 cup (150 gr) of ricotta cheese, better if whole milk
1/4 cup (60 ml) of milk
1/2 cup of freshly grated Parmesan cheese
2 zucchini
salt (about 1/2 teaspoon)
Preparation time: about 40 minutes Directions: 1. Preheat the oven to 350° F (175° C). In a large bowl, whisk together the eggs, with the ricotta cheese, the milk, and salt.
2. Add the freshly grated Parmesan cheese and whisk a bit more.
3. Fill 8 muffin tins (3/4 of the way) with the egg mixture. Grease with spray if you are not using a silicone baking pan. Note: I'm only showing 6 in the picture, but with these ingredients you should be able to fill 8. Do not fill to the top, or there won't be enough room for the zucchini.
4. Cut two zucchini paper thin, using a sharp knife, a peeler or a mandolin.
5. Place about 5 or 6 slices of zucchini on top of each other as shown in my picture. And roll them up.
6. Place one roll of zucchini in each cup.
7. Bake at 350° F (175° C) for 25-30 minutes, or until the top is slightly golden and the eggs are set. 8. Remove by running a round-tip knife around the edges, and helping yourself with a spoon if necessary. Serve immediately.
This fresh, homemade dessert combines a layer of soft and moist cake, topped with a rich and delicate ricotta layer, bursting with fresh, organic blueberries. Let's have a taste of summer!
This week I got blueberries. In the box of home delivered fruits that I receive once a week from a local farm. I really love this service! The fruit is delicious, locally grown, and organic. And what's even better, every week I'm sure I have enough yummy fruit for my family, even when I don't have time to run to the farmers' market. In my house, fruit is one of those things that, no matter how much I buy, it's never enough ... just like Nutella and ice-cream :) So every Thursday it's feels like Christmas. Well, Christmas for foodies :) I never know exactly what's inside this box left at my front door. And I can't wait for the guy to drop it off, to open it up and find out! Today I have a container filled with sweet blueberries. And here is what I made. This delicious dessert that combines a layer of soft and fluffy cake, topped with a moist and rich ricotta cheese layer, bursting with my fresh, organic blueberries. I bake it in a large, rectangular pan, I chill it after baking and cut in squares. Perfect size for a fancy breakfast, a fun mid-morning snack for the kids, or a delicious dessert ... any time of the day really! You might remember that I posted a similar recipe before, several months ago. This time I made a few changes. As usual, I modify, experiment and try to improve myself. It doesn't necessarily always work. But this time I got a winner. A thicker and richer layer of ricotta that makes the whole bar yummier and moist-ier ;) Be careful thou! You wont' be able to stop at just one piece. So please, when you bake this (and I know you will once you see how easy it is!) don't tell me I didn't warn you.
And of course, I made a video for you.
Ingredients: to make a 9 x 12 inches cake, cut in about 24 squares For the bottom cake:
2 eggs
3/4 cup (150 gr) of sugar
3 oz (85 gr) of unsalted butter (soften)
1/2 teaspoon of vanilla extract
1.5 cups (225 gr) of all-purpose flour
1 teaspoon of baking powder
1/8 teaspoon (pinch) of salt
zest of one lemon
For the top layer:
24 oz (1.5 lb = 680 gr) of ricotta cheese
1/2 cup (100 gr) of sugar
3 eggs
1/4 cup (35 gr) of all-purpose flour
1 teaspoon of vanilla extract
12 oz (340 gr) of organic fresh blueberries
Preparation time: 20 minutes to prepare, 50 minutes to bake and one hour or more to chill
Directions:
1. Preheat the oven to 350° F (175° C). In a large bowl, mix the sugar with the eggs until well blended.
2. Blend in the butter (soften - at room temperature).
3: Blend in the rest of the ingredients: flour, baking powder, salt, vanilla extract, and lemon zest.
4: Grease a 9 x 12 in baking pan with butter and flour. Pour the mixture in the pan, and flatten it as well as you can with a spoon.
5: In another bowl, blend together all the ingredients for the filling with the exception of the blueberries, which we'll add at the end.
Step 5: Pour the mixture on top of the first layer of the cake. Flatten it. Sprinkle with the blueberries.
Step 6: Bake at 350 degrees for about 45-50 minutes until slightly golden at the edges and set in the center.. Cool and then refrigerate covered for a few hours or overnight.
The title, Easiest No-Bake Cake in the World, is not an exaggeration, that's for sure. It is also very impressive to serve, and EVERYONE wants the recipe. It's delicious, unique and SUPER EASY to make.
Before I give you the "recipe", let me just say that there really isn't a recipe. It's just homemade whipped cream, chocolate wafer cookies (chocolate graham crackers work too), and some decorations (nuts, candies, sprinkles, etc.). Then it sits in the fridge overnight. By the next day, the cookies (or graham crackers) will have softened, and they will taste just like cake !! OK, here goes: The recipe calls for Nabisco chocolate wafer cookies, but some people have a hard time finding them (and they are expensive), that's why I'm suggesting CHOCOLATE graham crackers work equally as well (I think the chocolate graham crackers even taste better than these wafer cookies).
The recipe also calls for homemade whipping cream. You can use Cool Whip if you have to, but it won't be as TASTY as homemade whipped cream: 3 cups heavy whipping cream 5 tablespoons sugar 2 teaspoons vanilla Extract Beat these ingredients with an electric mixer (on high) until stiff peaks form, but don't over whip because it starts to taste like butter.
HINT: If you live in a hot climate, put your bowl and beaters in the freezer for 5 minutes (to cool them down) before making the whipped cream. Now, it's time to assemble: make 4 stacks of cookies (or chocolate graham crackers) 9 cookies high, putting some whipped cream in between each cookie, like this:
Next, lay the stacks on a serving plate next to each other (not end to end). They will want to smoosh around a little, but a very flat thin spatula will help you lift and maneuver each stack. It should look like this:
It's important to arrange them like this, so that when you serve this cake, you will be cutting ACROSS the cookies (the reason will be more obvious in the following photos. Next cover the whole "cake" with a nice thick layer of whipped cream, like this:
Decorate (or don't decorate) the top of it with whatever you like: nuts, crushed candies, sprinkles, etc.
Cover lightly with plastic wrap and chill overnight before you serve.
When it comes time to serve, cut the cake with a sharp, thin bladed, knife. It will slice through the softened cookies easily.
See why it's important to arrange the cookies cross wise, so when you cut it, you get this impressive design?
Store, covered, in the fridge and be prepared for recipe requests.
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