This classic Bulgarian salad is the taste of summer! Roughly chopped tomatoes, cucumbers, and green peppers mingle with parsley, grated salty cheese, and green onion to create the ultimate Balkan shopska salad.
These homemade Choco Tacos are a fun, nostalgic treat that's perfect for summer! No churn fudge-swirled vanilla ice cream is stuffed inside a sweet and crispy waffle cone, then the whole thing is dipped in a chocolate and chopped peanut mixture.
A twist on the tradional Sicilian Cannoli Honorable Mention Winner in Karo's "Signature Dessert Challenge," 2012 We grew up spending every weekend at our Nonna's house. I have fond memories of sitting on a chair to stir the pot on the stove, and studying her every move as she hand measured all her ingredients. After many years, I began to write her recipes down. One of my favorite memories is making cannoli with her. She let me wrap the round discs of dough around the wooden dowels and stir the confectioners sugar in the creamy, sweet ricotta. And, I remember dipping my finger in and scooping some of the cannoli mixture to eat while she wasn't looking! Holidays were especially fun, since we made special treats. She, indeed, left us the most treasured legacy. . Since the best recipes are the ones that are shared, I wanted to take out my family's recipe box and share my Nonna's classic cannoli recipe, but with my modern twist. This recipe really solves the dilemma of the fried cannoli shell. The Karo Corn Syrup helps to create a pliable foundation upon which the almonds and oats are set allowing it to be shaped around the cannoli form after it is baked. Everything marries together beautifully, with just the right flavor balance of sweet and salty, and texture balance of creamy and crunchy. Karo Corn Syrup helps create the perfect house for the filling, and this version of cannoli is all the flavors and textures I crave in an Italian dessert! Serve these cannoli with a hot cup of cappuccino, or espresso. INGREDIENTS: 1/3 cup of Karo Light Corn Syrup 1/2 cup of light brown sugar (packed) 1/2 stick of butter (salted) 1 cup of roasted, salted almonds (chopped) 1/3 cup of all purpose flour 1/4 cup of rolled oats 1/2 cup confectioners sugar 16 ounces of fresh whole milk ricotta (drained) 1 teaspoon of Amaretto, or almond extract 1-2 teaspoons of heavy cream (optional) 1/2 cup of mini semi-sweet chocolate chips 1/2 teaspoon of salt (fine) PREPARATION: 1.) Preheat oven to 350 degrees. 2.) In a 1 quart saucepan, cook brown sugar, butter, Karo Light Corn Syrup, and almond extract over medium heat. Remove from heat when mixture is liquified. 3.) In a large bowl, thoroughly combine flour, chopped almonds, oats. 4.) Pour the sugar/butter/corn syrup mixture over dry ingredients and thoroughly combine with a wooden spoon. 5.) Line a large baking sheet with parchment paper and scoop 1-inch sized dough balls on sheet. (Spread dough about 4 inches apart, as they will spread about 4 inches.) Bake about 6-8 minutes. 6.) In a medium size bowl, thoroughly combine drained ricotta, confectioners sugar, mini chocolate chips, and 1/2 teaspoon of salt. If mixture is too tick, you may add 1-2 teaspoons of heavy cream. 7. Transfer ricottta/cannoli filling to a pastry bag, using a large star tip for piping. 8.) Remove the almond lace cookies from the oven to cool for 1-2 minutes. (do not try and work with the cookies until they have set at least a couple of minutes.) 9.) Working one at a time, rip the parchment around one of the cookies (as seen in photo #3) and begin to form the cookie around the cannoli tube. Rest the cannoli shell with the seam down while it fully cools and sets. Continue in same fashion with all cannoli shells. 10.) When cannoli shells have cooled, slide off cannoli form, and pipe cannoli filling in one side first, then turn cannoli around and fill in other side until entire cannoli is filled . * COOK"S NOTES- If batter becomes too stiff to spoon, simply microwave for 20 seconds and it will soften back up. Also, if cookies cool before you form them into cannoli shells, simple return to oven for about one minute, and they will be workable again. If you do not have cannoli forms, you may use any other kitchen tool that is tubular and has 1/2 inch diameter, such as a large wooden spoon, etc..*
A delicious creamy and flavorful treat that you will make time and again! This happens to be one of the easiest cakes to make and definitely delivers on tangerine citrus flavor and creaminess from the ricotta cheese. If you’re looking for a fast cake recipe to have for dessert or last minute company – this […]
Back where I grew up in Wisconsin, people have been baking this German treat for generations. We love it for breakfast or as a special dessert. It's no fuss to fix and impressive to serve. —Virginia Arndt, Sequim, Washington
Get all the recipes for the crispy crunchy crushable gluten free cookies you should have in your freezer for no-bake recipes we'll be making this summer!
In the fourth instalment of our A Home-Cooked Summer series, we are joined by Nadiya Hussain who shares five easy, resourceful, creative recipes from her latest cookbook, Time to Eat.
Light and fluffy, cloud like, dutch baby pancakes filled with lemon curd and fresh blueberries!
Easy traditional German cake recipes including the famous German Chocolate Cake, Black Forest Cake and Apple Strudel. Delicious Kuchen & Torten that are quick & easy to make.
This is a Plum Cake you'll want to make time and time again. I have... and do. Beginning in September and for as long as the fresh plums show up in my market.
Anna Jones's recipe for pistachio and elderflower cordial cake.
Made in the muffin pan, these little cakes are stuffed with lemon curd custard for a sweet treat even Nanna would approve of.
This tender rhubarb and almond cake is perfect for Spring brunch or dessert.
Imagine a flaky, buttery shell oozing warm vanilla custard. These traditional bite-sized treats are totally doable and utterly irresistible.
The weather here has been far away from tropical but I wanted some summer flavours so I made my version of Bobby Flay’s Grilled Plantains with Rum-Brown Sugar Glaze. Two years ago I had plantains for the first time and was very impressed, so glad I allowed myself something new. It was more of a savoury application, […]
My gelatin ring gets a tropical twist from coconut, pineapple and macadamia nuts. It's a wonderful anytime treat. Now that I'm retired from teaching, I have more time for kitchen experiments. —Carol Gillespie, Chambersburg, Pennsylvania
Deze heerlijke aardbeientiramisu is het perfecte zomerse dessert
Melopita – a Greek cheesecake that is sweetened with honey and served with even more honey is a perfect light dessert for the summers.
These rosemary apricot bars are full of amazing flavor.
This Almond Cake is super easy to make, it’s gluten-free, and absolutely delicious. It has a soft and gooey texture, a rich and nutty flavor.
These amazing and delicious seed cycling butter cups make it so tasty and easy to start seed cycling today!
These easy coconut date rolls make for a quick and energizing snack when you need an afternoon pick-me-up.
The mangomisu is one of delicious. magazine's most popular recipes ever. Light, fresh and full of juicy summer mango, it's the tropical rendition of classic tiramisu and the perfect entertaining dessert. Try it for your next dinner party or add to your no-bake favourites.
Freekeh Salad recipe from Rick Stein's brilliant cookbook From Venice to Istanbul. Perfect as an accompanying pilaf or summer side salad, this Middle-Eastern inspired treat is flavoured with pomegranate seeds, pistachios, mint and spring onion.
Caprese salad—that’s mozzarella, tomato, and balsamic—is addictive as an appetizer. In this recipe, we’re turning it into a main event. Seared sirloin steak adds some meaty heft to the meal, while orzo pasta fills it out and soaks up all the flavorful juices. Throw in some garlic and a drizzle of olive oil for flavor and you’ll realize at first bite, that’s amore.
These cookies are crispy on the outside and chewy inside
Peach Thyme Tarts | halfbakedharvest.com #peach #cheese #summer #appetizer
John seriously considered leaving this recipe out of the book, not because there is anything wrong with it, but because he didn t really want us to have it. His generous good nature has won through, however, so here it is. While he would maintain that this is the best hedgerow delight imaginable, the elderflowers could easily be replaced with Japanese rose petals. A further possibility would be to use rosehip syrup to make Turkish delight, adjusting the sugar and water amounts accordingly.
I love these simple little cakes. I know they look quite plain, but trust me, they are absolutely delicious. The best thing about them is that they are so easy to make. In Australia, friands are typic
Phase 2 | Serves 6 Prep time: 20 minutes | Total time: 20 minutes, plus chilling time Ingredients 4 cups 1/2-inch pieces fresh rhubarb 1 cup xylitol * 2 tablespoons lemon juice 1/4 teaspoon cinnamon 1 teaspoon vanilla 2 large fresh egg whites 1/8 teaspoon cream of tartar Directions Combine the rhubarb, xylitol, lemon juice, and cinnamon in a heavy large saucepan. Stir over medium heat until the xylitol dissolves. Reduce the heat to medium-low, cover, and simmer until the rhubarb is tender, occasionally stirring about 7 minutes. Stir in the vanilla. Cool the rhubarb mixture at least to room temperature. With an electric mixer, beat the egg whites with the cream of tartar until stiff peaks form. Stir 1/4 of the egg white into the cooled rhubarb mixture, and then gently fold in the remaining egg whites. Spoon into individual serving dishes and chill before serving. * NOTE: Because xylitol is an alcohol sugar, it’s broken down in your lower GI, so too much can cause intestinal discomfort in some people. We recommend trying just a tiny smidgen here and there—a quarter-teaspoon to start and see how you react.
A super easy and super tasty sweet dish
Make this easy cottage cheese ice cream recipe with just 4 ingredients for a sweet, fruity treat that's healthier than normal ice cream!
Vintner Alix de Montille transforms this classic French clafoutis recipe into a lovely raspberry dessert by swapping out the traditional cherries.
Pistachio Rose Panna Cotta Tart, with it’s pistachio tart crust, rose panna cotta filling and rose jelly topping is a beautiful tart just perfect for a special occasion.This recipe requires setting time, so make sure to plan ahead
A melt-in-the-mouth dessert that can be prepared ahead
simple lemon ricotta muffins studded with sweet, juicy summer raspberries and hinted with subtle lemon flavor yield: 12 muffins
These crêpes are like free-form blintzes, with thick and creamy Greek-style yogurt standing in for the cheese filling and a quick topping made with pr...
Also known as Italian peaches! These adorable cookies are a must have for celebrations. Filled with ricotta and rolled in sugar.
Light and fluffy, cloud like, dutch baby pancakes filled with lemon curd and fresh blueberries!
