Monday, July 9, 2012
Monday, January 16, 2012
Within the last week I made three recipes , the first of which is called "Ciambellone" a tuscan ring cake. Italian deserts are my most favorite, because they are high in flavor, but low in sugar. This cake uses 8 ingredients that most of us have in our kitchen at all times with some added lemon zest and fresh squeezed lemon juice. It also calls for a cup of extra virgin olive oil which makes this tremendous crispy crust on the outside of the cake while leaving the interior of the cake moist and delicious. These recipes are very old fashioned and do not use any high tech kitchen gadgets. When mixing the ingredients to this recipe I used just a regular wooden spoon as not to overmix anything. I sprinkled some powdered sugar atop the cake and served a dollop of fresh whipped cream on the side. Super simple and super yummy!
Sunday, November 6, 2011
Thursday, November 3, 2011
PUMPKIN SPICE CUPCAKES W/ CREAM CHEESE FROSTING
- 3/4 cup butter, softend
- 2 1/2 cups sugar
- 3 eggs
- 1 can (15 oz.) solid pack pumpkin
- 2 1/3 cups all purpose flour
- 1 TB. pumpkin pie spice
- 1 tsp. bkg. powder
- 1 tsp. ground cinnamon
- 3/4 tsp. salt
- 1/2 tsp. baking soda
- 1/2 tsp. ground ginger
- 1 cup buttermilk
- 1 package (8 oz.) cream cheese, softened
- 1/2 cup butter, softened
- 4 cups powdered sugar
- 1 tsp. vanilla
- 2 tsp. ground cinnamon
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin. Combine the flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger, and to the creamed mixture alternately with the buttermilk, beating well after each addition.
- Fill paper lined muffin cups three fourths full. Bake at 350 degrees for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the powdered sugar, vanilla and cinnamon, beat until smooth. Frost cupcakes.
** I suggest you keep them in the fridge since they have cream cheese.
Posted by Kara (La Mia Tabella) at 5:15 PM
Monday, October 3, 2011
Wednesday, September 21, 2011
Wednesday, August 17, 2011
Sunday, August 7, 2011
Sunday, July 31, 2011
I wish just going to serve one salad to start...that was the plan...but I had found some hearts of palm at Costco recently and I decided I just HAD to make something with hearts of palm. I found this recipe on a fun blog called The Wednesday Chef. Let me tell you....even though this was just an "extra" salad, to me this was one of the stars of the show. I have to admit that I was once one of those people who could not stand fruit in my salads. Savory recipes that included fruit I would completely bypass. My taste buds have changed for the better because I absolutely loved this salad! I changed it up a bit is by adding a small bit of thinly sliced red onion. The oranges in the salad are supposed to be blood oranges, but since blood oranges have a very short season, I used navel oranges instead. Also, it calls for the salad to lay on a bed of "frize" salad. I could not find just frize anywhere...not even Caputos, so I used a spring mix that included some frize in it. It turned out great. This recipe is for sure a keeper!
Sunday, July 24, 2011
www.prouditaliancook.blogspot.com). She always posts fresh, easy and true italian recipes. This was the first salad I served family style at my parents 40th anniversary party. It is super simple with just a few ingredients: arugula, shaved fennel, toasted walnuts, shaved parmesan all tossed with a simple balsamic vinegrette. Although the recipe is super simple...the flavors are tremendous!
Thursday, July 21, 2011
- Italian Margaritas
- Tomato & Basil Bruchetta w/ Fresh Ricotta
- Prosciutto, Cantelope & Mozerella Skewers
- Italian Meat and Cheese Platters
- Arugula w/ Shaved Fennel & Toasted Walnuts w/ Balsamic Dressing
- Hearts of Palm & Orange Salad w/ Citrus Vinegrette
- Roasted Red Peppers w/ Olive Oil & Shaved Parmesan
- Seashell Pasta w/ Tomato Butter Sauce w/ Burrato Cheese
- Farmers Market Pasta w/ Italian Sausage
- Lemon Chicken
- Brocolli Rabe
- Prosecco & Peach Sorbet
- Rustic Peach & Apple Pies
- Anniversary Cake
- Caputos Cookies
Posted by Kara (La Mia Tabella) at 9:52 PM
Tuesday, July 12, 2011
Thursday, June 23, 2011
Frozen Tiramisu. For father's day I was looking for a dessert that I had never made before and my family had never tried before. I found this recipe in a Better Home & Gardens special interest magazine called " Just Grill It!". Not only did I find the recipe for the Frozen Tiramisu, but I also marked the pages for some more frozen desserts and a ton of grilled recipes...look for it on the magazine rack! So this Frozen Tiramisu turned out awesome!!!!! It may have started out a bit slow. My husband kids and I got home from a party last saturday at about 9:30 at night. We put the kids to bed and I decided to look over the recipe so I would know what to do the next day to make it. While reading the recipe over I realized that I needed to make this dessert in layers and needed to freeze it for 3 hours between layers and when done freeze the entire dessert for 8-12 hours...AHHHHH. So at 10:00 at night I am making this darn dessert and then I realize I am out of butter. My dear husband (pretty awesome) ran out to get me some butter. While he was gone I looked behind the milk carton in the fridge and realized I did in fact have butter. Long story short...once I finally got started the dessert was pretty easy to make. It was well worth it as well....as the dessert was awesome, awesome, awesome!!!! Plus you can freeze the leftovers and snack on it later in the week!
Thursday, June 9, 2011
A few weeks back I meant to post two new dips I have made recenlty. One was the Roasted Red Pepper & Feta Dip. The other dip was a Green Goddess Dip. I actually forgot to post this recipe and am posting it tonight. I had never made a Green Goddess Dip before, but saw recipes for it all the time. I finally decided to make this dip and realized what it really is....a fantastic dip made with fresh herbs, mayo, sour cream and a bit of other ingredients. I actually have an herb garden growing in my back yard so this dip was a breeze for me to make. For most people who don't grow herbs in their backyard you can run out to your local grocery store and find fresh packaged herbs to use. This dip is best served cold with a ton of fresh vegies. The recipe is from Bon Appetit and says that you can make this dip a few hours ahead of time. I actually made this dip the night before my party and it turned out great!
GREEN GODDESS DIP
- 2 cups (packed) trimmed watercress sprigs (from 1 large bunch)
- 1/2 cup fresh basil leaves
- 3 tablespoons chopped fresh chives
- 1 tablespoon chopped fresh tarragon
- 1/2 teaspoon finely grated lemon peel
- 1/2 cup mayonnaise
- 1/4 cup crème fraîche or sour cream
- 1 1/2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove, peeled
- Assorted cut-up vegetables (For dipping)
- Assorted chips (for dipping)
Place bowl of dip in center of platter; surround with vegetables and chips.
* Recipe & photo courtesy of www.epicurious.com
* Recipe & photo courtesy of www.epicurious.com