I love shortcrust pastry. It’s one of my favorite dessert. As I wrote few days ago, I had delicious blueberry and I really wanted to make a “crostata” which basically is shortbread pastry with jam on the top. Umh, it’s been … Continue reading
We don’t have Cinnabon roll in Italy and that is such a shame!!
Since I love them so much I Tried to make it. There are a lot of recipe on the website, but I choose this one
The only thing I did differently was to put half dose of sugar in the filling, I have to say it was the perfect choise since it’s already really sweet!
They were really good, the dough tasted the same than Cinnabon roll, the frosting was close to the original one, but the filling didn’t convince me….
The real one is more “creamy” inside, it seems like there is some chocolate….but I haven’t find any recipe with chocolate so i tought I was wrong…but next time I’ll melt a piece of chocolate with the butter and I’ll spread it all over the dough before adding the cinnaon/sugar thing.
What do you think?
My mom came to visit me here in Tuscany… she cannot get rid of traditions and since is easter time she HAD to make a typical easter cake very famous in Italy but typical of Naples, in the south.
This cake is not easy or fast to make, but people really love it….like it is the best thing in the world!! i have to be honest, i’m not a big fan….but maybe I’m the only one. My mom was very jelous of this recipe since it came from a long family tradition…but I convinced her to share with you!
Since the procedures isn’t easy I’ll make a big effort in translating it from italian to english… so please forgive my mistake!!
500 gr of canned cooked wheat
500 gr ricotta cheese
400 gr sugar
candied orange chopped
400 gr all purpose flour
1 pinch of salt
I know some ingridient may be hard to find…sorry about that!
PREPARE THE FILLING
1) Put a pan over medium heat with 1 cup of water, the canned cooked wheat and 20 gr of butter.
Let it cook until the water is completely absorbed, then add some cinnamon powder.
2) In a bowl mix togheter the ricotta cheese and 12 eggs white. Mix well until creamy. (do NOT whip egg whites till stiff)
3) Into another pan make the cream: Put the eggs yolk togheter with sugar and wisk until creamy…now add the milk and 1 tablspoon of flour, mix well.
Put the pan over medium heat and mix until it becomes less fluid
When all those three steps are ready and the ingridient cold, put everything togheter and add the vanilla, candied orange, flawor extract.
PREPARE THE PASTRY
Mix togheter the ingridient and knead until smooth
Once the pastry is ready strecth it out with a rolling pan…it must be very thin.
Cover with strips of pastry
Cook at 180° until gold (about 1 hour)
Once is cooked wait until is completely cold.
Cover with icing sugar if you like it
Hi everybody….it’s been a lot of time since I’ve write on the blog…
It is a very stressfull period, working really hard on exames and final dissertation.
Today it’s the first day back on cooking! I started with a sweet recipe….
I know it looks like a cup cake, but it’s not!
It’s the classic muffuin recipe I took from Nigella website, I knew I didn’t have to overmix ’cause it will cause a tough muffin with compact texture….but this time I mixed it even quickly then I used to….with a lot of lumps… and i have to say it came out heavenley…soooooo soft….it meleted in the mouth!!!!!
As frosting I melted 100 gr of dark orange chocolate with 25 gr of butter , 80 gr of cream cheese and 50 gr of icing sugar….so delicious!
Also I squezeed half orange and I’ve put the juice into the muffin dough…
The result is amazing!
The only thing that I don’t like is that the frosting is quite “wet” I mean that you are going to get dirty when you eat it, because it0s not dry….is that normal?
Another Carnival treat….
there are tounds of regional carnival recipe…most of them are deep fried…I don’t like frying….so I didn’t make it.
My Aunt Susy made those wonderful “castagnole” …she is such a great cook!
here is the recipes for you guys…
15 oz flour (oo type)
2.6 oz corn starch
4 oz butter
3.5 oz caster sugar
0.2 oz baking powder
Mix separately th dry and the wet ingridients.
Than mix togheter and knead until smooth
make it rest for half hour
then form little ball from the dough and deep fry
I was in a bad mood today so I absolutely needed to bake something!
Few days agò I found out this amazing recipe from here and since then I could’t stop thinking about it.
but today, well…I didn’t had the ingridient home and I couldn’t wait to bake, so I readapt the recipe according to what I had into the fridge.
I made basic Nigella muffin recipe (it never dissapoint me)
Once I spooned into the prepared muffin cases, I add 1 tsp of wildberries jam directly on the top of each muffin.
Then I sprinkled on the topping which I made with:
1 oz melted butter, 4 tsp brown sugar, lemon zest.
Mix togheter and slowly add flour until it looks like crumble (use your finger).
Cook for 20 minutes at 390 F°
I was really satisfied 😉
Another traditional carnival recipe!
it comes from my friend Marco’s mom….
Once you start eating one you can’t stop!….They were so delicious I asked him to make a pic and give me the recipe.
16 oz Flour
3.5 oz caster sugar
1.8 fl oz milk
1.8 oz butter
1 tbs orange juice or limoncello
oil to fry
confectioner’s Sugar (Icing or powdered Sugar)
Put the flour in a large bowl and make an hole in the middle.
wisk egg and sugar and add to thr middle of the flour together with melted butter, milk, and vanilla.
knead until it turns out smooth.
roll out the dough (about 2 mm; 1/16″)
cut into unregular stripes.
fry and cover with icing sugar
Carnival has just started! It’s celebrated all around Italy, but there are some places where the tradition is more important and there is a big party every weekend…
Here in Tuscany Viareggio is famous for carnival.
…bakeries all over the country are making traditional carnival desserts….which are different in every italian region.
Here in tuscany “frittelle di riso” are very popular…also because they are so delicious and I can’t wait carnival to eat them!
100 gr (3.5 oz) originario rice. I’m not sure, but I think you can use sushi rice instead.
1 oz caster sugar
17 fl oz milk (500 ml)
orange or lemon zest
1.7 oz flour (50 gr)
1 tsp baking powder
caster sugar to decorate
cook the rice with the milk , orange zest, sugar
cook until milk is completely absorbed.
Once is cold, wisk in egg , flour, baking powder
Frie the frittelle helping your self with a spoon (oil temperature 175 C°/ 347 C°)
once they are cooked roll each one in caster sugar ( you may also add some cinnamon powder if you like it)