​SERVING:  50 – 60 DONUTS                                                                            PREP TIME: 3 HOURS
COOK TIME: 30 MINUTES
 
Ingredients:
1 package active dry yeast
3 tbsp warm water
3 ¼ cups all-purpose flour, plus additional for sprinkling and rolling out dough
1 cup milk, at room temperature
¼ cup butter, softened
1 large egg
1 tbsp vanilla
3 tbsp sugar
1 tsp salt
Canola oil, for frying
sugar for dipping (i.e. cinnamon sugar, powdered sugar, cocoa powder)
 
Directions:

1. In a large bowl, stir the yeast and water and set aside for 5 minutes, until foamy.
2. Add the flour, milk, butter, egg, vanilla, sugar, and salt. In a stand mixer with a hook attachment mix the dough for one to two minutes until the dough is soft and has come together in a ball.
3. Cover the dough and set aside for 2 hours in a warm place.
4. Turn the dough out onto a lightly floured surface and roll out into 1/2-inch thick.
5. Cut out rounds with the rim of a shot glass, and poke a hole in each with your finger, stretching it out a bit as it will puff up as it cooks. Remix remaining dough and roll out again and continue to cut out rounds.
6. Cover donuts with a kitchen towel and let them rise for at least another 30 minutes.
7. Heat about 2″ of oil in a deep, heavy saucepan at medium high heat.
8. Test the oil by dipping in a piece of dough — it should start sizzling right away. If the oil is too cool, the donuts will absorb too much oil, making them heavy.
9. Fry the donuts 3- 4 at a time, turning occasionally with tongs or a slotted spoon, until puffed and golden brown, about 2 minutes per batch.
10. Transfer to paper towels to drain, then toss in sugar while still warm.
11. Serve immediately.

 
Buon Appetito!

​SERVING:  8 – 10 PEOPLE                                                                               PREP TIME: 10 MIN
COOK TIME: 50 - 55 MINUTES
 
Ingredients:
2 large eggs
1 1/4 cup granulated sugar
2/3 cup vegetable oil
1 tsp vanilla extract
1 cup full fat vanilla Greek yogurt
2 Cups All-purpose Flour
1 16g packet baking powder for sweets
Pinch of salt
1 tbsp cinnamon
2 cups diced apples
1 cup blueberries
powdered sugar
 
Directions:

1. Preheat oven to 350°F.
2. Grease a 10-inch Bundt pan.
3. In a medium bowl, beat together the eggs and sugar until light and frothy, about 4 to 5 minutes.
4. Add the oil and vanilla and beat until blended.
5. Add the yogurt and mix for another minute.
6. In a separate bowl, sift the flour, baking powder, salt, and cinnamon.
7. Add the dry ingredients to the bowl with the wet ingredients and mix just until blended.
8. Fold in the apples and blueberries until fully incorporated.
9. Pour the batter into the pan, then bake for about 50 to 55 minutes or until a cake tester inserted into the cake comes out clean.
10. Cool the cake for 10 minutes then remove from the pan.
11. Once fully cooled dust cake with powdered sugar.

 
Buon Appetito!

SERVING:  4 PEOPLE                                                                          PREP TIME: 10 MIN
COOK TIME: 30 MINUTES
 
Ingredients:
1 lb brussels sprouts
2 tbsp olive oil
1 tsp salt
2 tbsp liquid honey
2 tbsp spicy pepper vegetable paste
½ tbsp cider vinegar
 
Directions:

1. Preheat oven to 400°F
2. Cut brussels sprouts lengthwise into halves and place on a parchment lined baking sheet.
3. Drizzle the brussels sprouts with the oil and sprinkle with the salt. Toss to mix.
4. Roast the brussels sprouts, stirring occasionally until edges are crispy, about 25 minutes.
5. In large bowl, stir together honey, pepper vegetable paste and vinegar. Gently toss brussels sprouts into same bowl and evenly coat with the mixture.
6. Spread the brussels sprouts out back onto the baking sheet and continue to roast until they become caramelized, about 5 more minutes.

 
Buon Appetito!

​FUNNEL CAKE
 
SERVING:  4 - 6 CAKES                                                                                   PREP TIME: 5 MIN
COOK TIME: 15 MINUTES
 
Ingredients:
 
1 large egg, room temperature
1/2 cup milk
1/2 cup water
1 packet of vanilla powder
1 1/2 cups all-purpose flour
2 tbsp sugar
1 1/2 teaspoons baking powder
1/8 teaspoon salt
Oil for deep frying
Confectioners' sugar
 
Directions:
 

1. In a bowl the beat eggs. Add milk and water and continue to mix until well blended.
2. In a separate bowl, whisk flour, vanilla, sugar, baking powder and salt; beat into egg mixture until smooth.
3. Add about 2 inches of oil in a deep skillet to medium high heat.
4. Cover the bottom of a funnel spout or piping bag with your finger and ladle batter in. 
5. Bring the funnel/bag over the hot oil and release your finger to start a stream of batter while moving the funnel in a circular motion to create spiral-like shapes. 
6. Fry for 1-2 min on each side or until golden brown and slightly puffed.

 
Buon Appetito!

​SERVING:  8 - 10                                                                                  PREP TIME: 10 MIN
COOK TIME: 50 MINUTES
 
Ingredients:
2 ½ cups apples, peeled and chopped (approx. 2-3 small apples)
250g mascarpone
2 cups 00 flour
2 large eggs, at room temperature
3/4 cup sugar
16g packet baking powder for sweets
1 teaspoon pure vanilla extract
1 tsp ground cinnamon
½ tsp salt
 
 
Directions:

1. Preheat oven to 350°F.
2. Peel and core the apples and chop into cubes. Set aside.
3. Sift flour, baking powder, salt and cinnamon together in a large bowl. Set aside.
4. Whisk the eggs and sugar together until smooth and frothy. Then whisk in the mascarpone and vanilla extract until combined.
5. Incorporate the dry ingredients, a little at a time, and continue to mix until smooth.
6. Fold in the chopped apples.
7. Grease a 9” round pan or bundt pan.
8. Pour the mixture into the pan and level it with a spoon as it will be a thick consistency.
9. Bake for 50 minutes.
10. Let cool and sprinkle with powdered sugar.

 
Buon Appetito!

SERVING: 2 LARGE RINGS OR 3 LOAVES                                                       PREP TIME: 3 HOURS
COOK TIME: 20 - 25 MINUTES
 
Ingredients:
1 ¼ cup milk – slightly warm
1 ½ tbsp instant dry yeast
1 1/3 cups sugar
4 large eggs
2 large egg yolks
½ cup canola oil
2 tbsp Anice liqueur
1 large orange zested and juiced
7 – 7 ½ cups all-purpose flour
1 tsp salt
1 egg yolk whisked with 2 tbsp milk, for brushing
 
Directions:

1. In a bowl add the milk, sugar, eggs, oil, Anice and orange juice and zest. Wisk together until combined.
2. In a separate large mixing bowl, combine the remaining ingredients and mix together with a fork.
3. Knead the dough with your hands or in a stand mixer fitted with the hook attachment. Combine the dough until it comes together with the mixer or if mixing by hand, turn the dough out onto a work surface and knead until smooth, about 5 minutes. The dough should be soft and slightly tacky but not sticky. Add up to an additional ½ cup of flour, if required.  
4. Place the dough in an oiled bowl, cover with plastic wrap and a tea towel and let rise in a warm place until doubled in size, about 90 minutes.
5. Turn the dough out onto a lightly floured work surface and roll into a log. Divide the dough into two or three sections depending on the size of the breads you want to make. This dough makes two large rings or three loaves. Cut each section into three equal pieces and roll out each section into a thin rope. Pinch the ends of the three pieces together and loosely braid into a long loaf or into a ring. Tuck in the end pieces and pinch to close. Repeat with the braiding process with the remaining sections.  Place the loaf/ring on a lined baking tray and pinch the ends to close. Place each bread at least 2-inches apart on the tray.
6. Cover the tray with plastic wrap and a large kitchen towel and let the breads rise for an additional 60 minutes, until almost doubled in size.
7. Preheat the oven to 350 F and brush the breads with the egg wash.
8. Bake for 20 to 25 minutes, until a rich golden brown.

 
Buon Appetito!

SERVING: 1 JAR                                                                             PREP TIME: 2 MIN
COOK TIME: 15 MINUTES
 
Ingredients:
150 grams fresh chili peppers
1 large garlic clove, crushed
2 tbsp olive oil, plus extra for filling the jar
250 ml glass jar
 
Directions:

1. Remove stems from the chili peppers.
2. Add 2 tbsp olive oil to a pan.
3. Add the crushed garlic cloves and peppers to the pan and cook on medium low heat for 10 minutes.
4. Put the cooked peppers and garlic into a food processor and finely chop.
5. Carefully scoop contents into a sterilized jar, cover peppers fully with olive oil and seal.
6. Refrigerate.

 
Buon Appetito!

​SERVING: 24 COOKIES                                                                              PREP TIME: 5 MIN
COOK TIME: 15 MINUTES
 
Ingredients:
1 cup natural peanut butter
1 large egg
2/3 cup brown sugar, packed
1/3 cup semi-sweet chocolate chips
 
 
Directions:

1. Pre-heat oven to 325°F
2. Add peanut butter, egg and sugar in a bowl and mix with a fork. Mix thoroughly until fully combined.
3. Add the chocolate chips and fully incorporate into the dough.
4. Take heaping teaspoon portions of dough and roll into balls and place on a cookie sheet.
5. Flatten each cookie with the palm of your hand or with the back of a fork to create a decorative pattern.
6. Bake cookies for 15 minutes or until golden brown.
7. Let cool completely and transfer to an airtight container.

 
Buon Appetito!

SERVING: 2 PEOPLE                                                                      PREP TIME: 5 MIN
COOK TIME: 30 MINUTES
 
Ingredients:
4 eggs
1 jar crushed tomatoes (or passata di pomodoro)
3 Tbsp Olive oil
¼ onion, finely chopped
1 clove garlic, finely chopped
1 basil leaf
2-3 sprigs parsley, finely chopped
1 tsp Dried chili flakes
Parmigiano Reggiano, grated
¼ Cup Mozzarella, shredded (optional)
Salt and pepper
 
Directions:

1. Make a soffritto by adding the olive oil to a pan with the onions and cook on low heat until translucent.
2. When the onions are soft and translucent, add the garlic and chili flakes, mix and let it simmer for just a few moments.
3. Add the tomato passata to the soffritto with the basil leaf and let the tomatoes simmer over medium low heat for an additional 15-20 minutes. Season with salt to taste. 
4. Crack open the eggs, one by one, and carefully drop them into the tomato sauce.
5. Cover the pan and continue simmering the eggs in the sauce for about 7-8 minutes or until the whites are set and the yolk has ‘glazed over’ but is still slightly soft inside.
6. Finish with a sprinkle of Reggiano cheese and top with mozzarella (optional) and parsley.
7. Serve your eggs in a shallow bowl with some crusty bread to soak up the sauce.

 
Buon Appetito!

You will be sure to fall in love with this simple muffin recipe. Feel free to substitute the chocolate chips with blueberries , raisins or any other favorite additive. The key to creating  perfect bakery style muffins with high , crunchy muffin tops is by baking the muffins at 425°F for the first 5 minutes before lowering the temperature. The initial high blast of heat will ensure a quick rise from the muffin tops; creating a tall crisp crust. The pictures above are from a batch of mini muffins that I made. This size is a great option for toddlers, like my son, who want a semi-sweet snack. 


SERVING:  12 Muffins or 40 Mini Muffins                                                             PREP TIME: 10 MIN
COOK TIME: 19 MINUTES
 
Ingredients:
3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs, at room temperature
1 1/3 cup buttermilk
1 cup sugar
1/3 cup vegetable oil
1/4 cup unsalted butter, melted
1 teaspoon pure vanilla extract
1 ½  semi-sweet chocolate chips
coarse sugar for sprinkling
 
Directions:

1. Preheat oven to 425°F.
2. Generously grease a 12-count muffin pan with butter or line with muffin liners. Set aside.
3. Sift flour, baking powder, salt and cinnamon together in a large bowl. Set aside.
4. Whisk the eggs, buttermilk and sugar together until combined. Then whisk in the oil, melted butter, and vanilla extract.
5. Fold wet ingredients into dry ingredients and mix together gently. Do not overmixing. The batter will be thick and somewhat lumpy. Fold in the chocolate chips.
6. Divide batter among prepared muffin pan, filling all the way to the top and sprinkle with coarse sugar for added crunch.
7. Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F and continue to bake for 13 minutes or until the tops are lightly golden brown and centers are set. Use a toothpick to test. For mini muffins cook at 350°F for 11-12 minutes.
8. Allow to cool for 10 minutes in pan before removing and serving.
9. Leftover muffins can be stored at room temperature for 5 days or in the refrigerator for 1 week. You can also freeze the muffins for up to 3 months.

 
Buon Appetito!