Italian Desserts Recipe

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Italian Love Cupcakes

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Ingredients
Cake Layer

1 box Betty Crocker™ SuperMoist™ chocolate fudge cake mix

1 1/4 cups water

1/2 cup vegetable oil

3 eggs

Ricotta Layer

2 containers (15 oz each) whole-milk ricotta cheese

3/4 cup sugar

1 teaspoon vanilla

4 eggs

Frosting

1 box (6-serving size) chocolate instant pudding and pie filling mix

1 cup milk

1 1/2 cups whipped cream or frozen (thawed) whipped topping

Directions

Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.

In large bowl, beat Cake Layer ingredients with electric mixer on low speed 30 seconds. Increase speed to medium; beat 2 minutes, scraping bowl occasionally.

In separate large bowl, mix Ricotta Layer ingredients until

Fill each muffin cup about one-third full with cake batter (you may not use all the batter). Divide ricotta mixture evenly among cups.

Bake 30 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from muffin cups to cooling rack. Cool completely, about 30 minutes.

When cupcakes are completely cooled, make frosting. In large bowl, beat pudding mix and milk with whisk until combined and set. Fold in whipped cream. Pipe frosting on top of cupcakes.

 

Amaretto Walnut Brownies

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Ingredients

1 cup coarsely chopped walnuts, toasted

1/2 cup amaretto

1 cup butter or margarine

8 oz unsweetened baking chocolate, chopped

5 eggs

3 1/3 cups sugar

1/4 cup mocha-flavored international instant coffee mix (from 8-oz container)

1 2/3 cups Gold Medal™ all-purpose flour

3 teaspoons vanilla

1/8 teaspoon salt

Directions

In small bowl, soak chopped walnuts in amaretto 4 to 6 hours. Drain, discarding amaretto. Set walnuts aside.
Heat oven to 350°F. Line 13×9-inch pan with foil; spray foil with cooking spray. In 1-quart heavy saucepan, melt butter and chocolate over low heat, stirring frequently. Remove from heat.
In large bowl, beat eggs, sugar and coffee mix with electric mixer on medium-high speed 8 minutes. On low speed, gradually beat in chocolate mixture until blended. Gradually add flour, vanilla and salt, beating until blended. Stir in reserved soaked walnuts. Pour batter into pan.
Bake 30 to 35 minutes. Cool completely in pan on cooling rack. Cut into 5 rows by 3 rows.

 

Easy Lemon Berry Tiramisu


Ingredients

1 cup granulated sugar

1 cup water

2 to 3 teaspoons grated lemon peel (1 medium)

2 tablespoons fresh lemon juice

2 containers (8 oz each) mascarpone cheese, room temperature

1 cup whipping cream

3 tablespoons powdered sugar

2 teaspoons vanilla

1 1/2 packages (7.1 oz each) ladyfingers

3 cups mixed fresh berries, rinsed

Directions

In 2-quart saucepan, heat, granulated sugar, water, lemon peel and lemon juice to boiling. Boil until sugar is dissolved. Remove from heat; cool lemon syrup completely.

In large bowl, beat mascarpone, cream, powdered sugar and vanilla with electric mixer until stiff peaks form.

Line bottom of ungreased 8-inch square (2-quart) glass baking dish with half of the ladyfingers. Generously brush about one-fourth of lemon syrup over ladyfingers. Spread half of mascarpone mixture evenly over ladyfinger layer. Top with half of the berries; brush with lemon syrup. Repeat layers until all ingredients are used.

Refrigerate at least 2 hours or overnight before serving. Cut into 4 rows by 2 rows.

 

Strawberry Yogurt Bruschetta

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Ingredients

6 mini bagels, split

8 oz fresh strawberries, diced

2 tubes (2.25 oz each) Yoplait® Go-Gurt® yogurt or Yoplait® Go-Gurt® Protein yogurt, any flavor (from 1 lb 2 oz box)

Directions

Place bagels in toaster until lightly toasted. Cool 5 minutes. Meanwhile, place diced strawberries in medium bowl.
Spread about 2 teaspoons yogurt on top of each mini bagel slice. Spoon about 2 tablespoons strawberries on top of yogurt on each. Serve immediately.

 

Holiday Yogurt Cannoli


Ingredients
Filling

1 container (15 oz) fat-free ricotta cheese

1 container (6 oz) Yoplait® Light strawberries ‘n bananas yogurt or 1 container (5.3 oz) Yoplait® Greek strawberry yogurt

Shells

7 sheets frozen phyllo (filo) pastry (14×9 inch), thawed

Cooking spray

2 tablespoons granulated sugar

Garnishes (if desired)

Powdered sugar

1/2 cup semisweet chocolate chips

1 tablespoon vegetable oil

Colored candy sprinkles or pistachio nuts

Directions

Place 2 coffee filters inside colander, and place colander over large bowl. Spoon ricotta cheese into coffee filters, and cover with plastic wrap. Refrigerate at least 30 minutes, or until ready to fill cannoli.

Heat oven to 375°F. Line 2 cookie sheets with cooking parchment paper.

Cut 5 (12-inch) squares of foil. Tightly roll each into log about 12 inches long by 1 inch in diameter. Place on cookie sheet, and spray logs well with cooking spray. Unroll and cut 7 phyllo sheets into 3 (4-inch) pieces each, making 21 pieces (you will use 20 of them). Spray 1 side of each of 2 pieces with cooking spray. Place pieces sprayed sides together, and roll up on half of 1 foil log to make 1 cannoli shell. Spray top of shell with cooking spray, and sprinkle with 1/2 teaspoon granulated sugar. Repeat on other half of log to make second cannoli shell on log. Continue for total of 5 logs with 2 cannoli shells on each.

Bake logs of shells on cookie sheet about 10 minutes or shells are until golden brown. Cool completely, about 10 minutes. Carefully twist ends of foil to compress foil logs for easy removal. Carefully slide shells off logs.

When ready to fill shells, place drained ricotta in medium bowl. Add yogurt, and stir until smooth. Spoon mixture into resealable food-storage plastic bag. Cut off small bottom corner, and pipe filling evenly into shells.

Sprinkle with powdered sugar. In small bowl, microwave chocolate and oil uncovered on High 30 seconds; stir until melted. Dip cannoli ends into melted chocolate mixture and immediately into candy sprinkles. NOTE: if dipping ends is desired, fill cannoli AFTER dipping in chocolate.

 

Amaretto Almond Pound Cake

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Ingredients

Cake

1/3 cup sliced almonds

1 1/4 cups butter, softened

1 package (3 oz) cream cheese, softened

2 1/2 cups sugar

3 tablespoons amaretto

1 tablespoon vanilla

2 1/2 cups Gold Medal™ all-purpose flour

6 eggs

Amaretto Glaze

3/4 cup sugar

6 tablespoons butter

1/4 cup amaretto

2 tablespoons water

Directions

Heat oven to 325°F. Grease 12-cup fluted tube cake pan with shortening; lightly flour. Sprinkle almonds in bottom of pan.
In large bowl, beat 1 1/4 cups butter and the cream cheese with electric mixer on medium speed until creamy. Gradually add 2 1/2 cups sugar, beating until light and fluffy. Add 3 tablespoons amaretto and the vanilla, beating just until blended. Gradually add flour, beating on low speed just until blended. Add eggs, one at a time, beating just until blended after each addition. Pour batter over almonds in pan.
Bake 1 hour 5 minutes to 1 hour 10 minutes or until toothpick inserted in center comes out clean.
During last 10 minutes of baking, mix glaze ingredients in 1-quart saucepan. Heat to boiling over medium heat, stirring often. Reduce heat to medium-low; cook 3 minutes, stirring constantly.
Gradually spoon hot glaze over cake, allowing it to soak into cake after each addition. Cool completely in pan on cooling rack, about 1 hour 30 minutes.

 

Italian Cream Cake

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Ingredients

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

2 cups sugar

1 cup butter or margarine, softened

1/2 cup shortening

1 teaspoon vanilla

5 eggs, separated

1 cup buttermilk

2 cups flaked coconut

1 cup finely chopped pecans

1 container (1 lb) cream cheese creamy ready-to-spread frosting

    Additional chopped pecans, if desired

Directions

Heat oven to 350°F (325°F for dark or nonstick pan). Grease 13×9-inch pan with shortening; lightly flour. In medium bowl, mix flour, baking soda and salt; set aside.

In large bowl, beat sugar, butter and shortening with electric mixer on medium speed until light and fluffy. Beat in vanilla. Add egg yolks, one at a time, beating until blended. Add flour mixture alternately with buttermilk, beating until blended after each addition. On low speed, beat in coconut and 1 cup pecans until blended.

In another large bowl, beat egg whites with electric mixer on high speed just until stiff peaks form. Fold one-fourth of egg whites into cake batter; fold in remaining egg whites. Pour batter into pan.

Bake 45 to 48 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour 30 minutes.

Frost cake. Garnish with additional chopped pecans.

 

Individual Tiramisu Flatbreads

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Ingredients

1 can Pillsbury™ refrigerated artisan pizza crust with whole grain*

4 oz (half of 8-oz package) cream cheese, softened

1 tablespoon butter

1/2 teaspoon rum extract

2 tablespoons brewed coffee

3/4 cup powdered sugar

3/4 cup whipped cream

1 tablespoon unsweetened baking cocoa

1 tablespoon coffee grounds

Directions

Heat oven to 375°F.

Unroll dough onto work surface; press into 14×12-inch rectangle. Using 3 1/2-inch round cutter, cut dough into 12 rounds. Place dough rounds on ungreased cookie sheet.

Bake 8 to 10 minutes or until edges are golden brown and top is dry to the touch. Remove from cookie sheet to cooling rack. Cool 10 to 15 minutes.

Meanwhile, in small bowl, beat cream cheese, butter, rum extract and brewed coffee with electric blender on medium speed until smooth. Gradually beat in powdered sugar until light and fluffy.

Spoon about 1 tablespoon cream cheese mixture onto each flatbread; spread to cover. Top each with whipped cream; sprinkle with cocoa and coffee grounds.

 

Limoncello Cupcakes

Lemon-cupcakes
Ingredients

Cupcakes

1 box Betty Crocker™ SuperMoist™ white cake mix

1 1/4 cups water

1/4 cup Limoncello

1/3 cup vegetable oil

3 egg whites

Grated peel and juice of 1 medium lemon

Frosting

1 package (8 oz) cream cheese, softened

1/4 cup butter, softened

2 cups powdered sugar

1 tablespoon Limoncello

Garnish

Lemon slices

Directions

Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, filling each about two-thirds full.

Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack.

In large bowl, beat cream cheese and butter on medium speed until light and fluffy. On low speed, beat in powdered sugar and Limoncello until mixed; beat on medium speed until fluffy. Frost cupcakes, mounding and swirling frosting in center.

 Garnish with lemon slices if desired. Store covered in refrigerator.

 

 

 

 

 

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