I made the best blueberry-lemon cake recipe I ever had the other day. It was so moist it melted in my mouth and it is so easy to make. I used a Betty Crocker yellow cake mix, fresh blueberries, and freshly-squeezed lemon juice. Yumm! I also baked it in a bundt cake pan, which makes it look even prettier.
Struffoli are little sweet fried dough balls covered in honey and sprinkles, and sometimes with candied fruit. They are usually served during the holidays, especially during the Christmas season and Easter. It has a long history, originally created by the nuns of Naples to give as a thank-you gift to the aristocracy for their charitable donations to the poor.
About 15 servings
Ingredients
6 eggs
1 c granulated sugar
1 tsp vanilla extract
1/2 lb (2 sticks) butter, softened to room temperature
4 1/2 c all-purpose flour
2 T baking powder
vegetable oil for frying
1 small jar of honey (or to your liking)
1 tsp lemon juice (can leave out)
candy sprinkles
This cake combines 2 healthy ingredients – chocolate and zucchini. Yes, chocolate (dark chocolate to be exact), in moderation, can be considered healthy because it is full of flavonoids which are antioxidants and have anti-inflammatory properties. Zucchini is rich in vitamin A, magnesium, potassium and omega-3 fatty acids. So, enjoy…
Serves 8 to 10 people
Ingredients
3 oz semi-sweet dark chocolate, coarsely chopped, or 1/2 c chocolate chips
1/4 c vegetable oil
1 1/4 c sifted all-purpose unbleached flour
1/4 c unsweetened cocoa powder
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 stick (1/4 cup) butter, softened
3/4 c sugar
2 eggs
1 tsp pure vanilla extract
1/4 c buttermilk or sour cream
1 1/2 c grated zucchini or summer squash
1. Preheat oven to 350F. Grease a 9-inch round cake pan or bundt pan and dust with some unsweetened cocoa powder.
2. Melt the chocolate along with the oil in a double boiler or in a saucepan over low heat – be careful not to scorch.
3. Sift together the flour, cocoa, baking powder, baking soda, and salt into a medium bowl.
4. In a large mixing bowl, cream together the butter and sugar until fluffy. Add the eggs one at a time, beating well after each addition, then beat in the vanilla. Add the flour mixture and buttermilk or sour cream, beating until combined, then fold in the chocolate and oil mixture, and the zucchini.
5. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Cool the cake in the pan for about 10 minutes on a wire rack, then invert it on the rack, remove the pan, and cool completely.
5.Serve with your favorite icing, dusted with confectioners’ sugar, or with fresh fruit on top.
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Photo credit above: ukcsa@Flicker.com
This is an authentic Italian recipe for creamy and delicious cheesecake. It does not use cream cheese like the American version but rather whole milk ricotta cheese and mascarpone cheese.
Ingredients 10 to 12 servings
2 Tbsp softened butter
1/2 c graham cracker or lemon flavored cookie crumbs
5 large eggs
1 c sugar
1/2 tsp salt
4 c ricotta cheese, drained
1 c mascarpone cheese
zest of 1 lemon
3 Tbsp lemon juice
1. Preheat oven to 350° F.
2. Brush an 8 inch springform pan with butter on the sides
and bottom and coat with the cookie crumbs.
3. Using a whisk attachment on a mixer, beat together eggs,
sugar and salt at high speed until foamy, about 2 minutes.
4. Add ricotta, mascarpone, lemon juice, and lemon zest and mix at
medium speed until smooth, about 2 minutes.
5. Place the spring form pan on a baking sheet and pour batter into
pan. I usually put a little bit of water in the baking sheet so
that the top of the cheesecake does not dry out and crack.
6. Bake about 1 hour, until the center of the cheesecake is a little
soft and the edges are golden brown. Cool before serving.
Serve with fresh fruit or fruit filling on top.
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