Type what you have

Ingredients

• egg
• white sugar
• butter
• vanilla extract
• bittersweet chocolate
• self-rising flour
• cocoa powder
• baking powder
• salt

Instructions

1. 1 Beat sugar and eggs together in a bowl using an electric mixer until pale yellow. Add butter and vanilla extract; beat until blended. Pour in chocolate; beat until batter is smooth.
2. 2 Sift flour, cocoa powder, baking powder, and salt together in a bowl; stir into egg mixture until batter is well combined.
3. 3 Preheat pizzelle baker according to manufacturer's instructions.
4. 4 Drop spoonfuls of batter onto the preheated pizzelle iron. Bake until browned, 30 to 45 seconds. Remove carefully and transfer to a cooling rack.

By JackieO

Ingredients

• heavy cream
• mascarpone cheese
• pumpkin puree
• sugar
• pumpkin pie spice
• sugar
• coffee
• dark rum
• ladyfinger
• white chocolate

Instructions

1. 1 In a large bowl or a stand mixer fitted with the whisk, combine 1 1/2 cups cream, mascarpone, pumpkin, 1/2 cup sugar, and pumpkin spice. Beat on high speed with a hand mixer or on medium-high speed in the stand mixer until stiffly whipped.
2. 2 In a medium bowl, beat remaining 1/2 cup heavy cream with 1 tablespoon sugar until stiffly whipped.
3. 3 In a small bowl, stir together coffee, rum, and remaining 1 tablespoon sugar.
4. 4 Have ready 6 approximately 4-inch wide cups or ramekins. Dip ladyfingers in coffee mixture and line cups or ramekins with a single layer. Depending on size of cups or ramekins, ladyfingers may need to be cut shorter with a serrated knife.
5. 5 Top with a layer of pumpkin mixture. Top with another layer of soaked ladyfingers and another layer of pumpkin mixture.
6. 6 Top each serving with a generous spoonful of the whipped cream and sprinkle with white chocolate. Serve immediately or refrigerate, covered, up to 1 day.

By In The Raw

Ingredients

• all-purpose flour
• white sugar
• shortening
• milk
• egg
• baking powder
• almond extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper.
2. 2 Mix flour, sugar, shortening, milk, eggs, baking powder, and almond extract in a bowl by hand until smooth.
3. 3 Form dough into a 1-inch thick log. Cut small portions and roll into 3-inch long pieces, then shape into "S" shapes. Place on the prepared cookie sheet.
4. 4 Bake in the preheated oven until edges are golden, 10 to 15 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.

By mrsjohnson

Ingredients

• butter
• sugar
• anise extract
• lemon extract
• egg
• all-purpose flour
• baking powder
• salt
• powdered sugar
• milk
• candy sprinkle

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Beat butter and sugar together until creamy. Stir in anise extract and lemon extract. Blend in eggs. Combine flour, baking powder, and salt in another bowl; blend into egg mixture until dough is almost crumbly but stays together when you roll it in your hands.
3. 3 Form dough into 1-inch balls and place 2 inches apart on ungreased cookie sheets.
4. 4 Bake in the preheated oven until edges are set and golden, about 15 minutes. Remove from the oven. Cool on the baking sheet briefly before removing to a wire rack to cool completely, about 15 minutes.
5. 5 Meanwhile, combine powdered sugar and milk in a bowl. Glaze cooled cookies and top with sprinkles.

By michspad

Ingredients

• cooking spray
• all-purpose flour
• white sugar
• yeast
• vanillina
• salt
• butter
• egg
• ricotta cheese
• white sugar
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a deep-dish pie plate with nonstick cooking spray and set aside.
2. 2 Place flour, sugar, livieto, vanillina, and salt in the bowl of a food processor. Pulse a few times to combine. Drizzle in the butter and egg while pulsing. Pulse only until the mixture is crumbly.
3. 3 Sprinkle 1/2 of the crumb mixture into the prepared pie plate and spread around until it covers the bottom. Do not press down.
4. 4 Stir ricotta cheese, sugar, and chocolate chips together with a rubber scraper until combined. Spread filling evenly over the base crust. Sprinkle the remaining crumb mixture evenly on top of the ricotta layer, making sure that all of the ricotta layer is covered.
5. 5 Bake in the preheated oven for 25 minutes. Switch the oven to broil and continue to bake until the top is nicely browned, about 3 minutes more. Remove from the oven and cool completely. Refrigerate until ready to serve.

By Kim's Cooking Now

Ingredients

• bread crumb
• butter
• white sugar
• vanilla bean
• egg
• all-purpose flour
• baking powder
• salt
• milk
• apple
• butter
• white sugar

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a pie plate and dust with bread crumbs
2. 2 Combine melted butter, 1/2 cup sugar, and vanilla bean seeds in a bowl. Add eggs and stir to combine. Mix flour, baking powder, and salt in a bowl and add to butter mixture. Add milk if batter is too thick
3. 3 Pour batter into the prepared pie plate. Distribute apple slices in a thick layer on top of the batter. Dot with cubed butter and sprinkle with 1/4 cup sugar.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 45 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

By Giulia

Ingredients

• all-purpose flour
• egg
• salt
• vegetable oil
• honey
• white sugar
• pine nut
• confectioners' sugar

Instructions

1. 1 Sift flour. Make a well in center, and break eggs into it. Add salt, and knead until smooth.
2. 2 Roll dough out on lightly floured board until 1/4 inch thick. Cut into 1/2 inch strips, and cut strips into tiny pieces 1/2 inch long.
3. 3 With the palm of hands, shape these tiny pieces into balls the size of a filbert nut.
4. 4 Heat oil to 350 degrees F (175 degrees C).
5. 5 Drop balls into oil 3 at a time. Fry until lightly browned, turning them constantly with a wooden spoon. Remove balls and drain them.
6. 6 Combine honey and sugar in saucepan and boil over low flame about 2 minutes, stirring constantly. Add fried dough balls, 1 cup at a time, and cook in honey syrup, stirring constantly, for 1 minute. Remove and put strufoli on flat plate to cool. Sprinkle with pine nuts and confectioners' sugar as soon as they are cool enough to handle, and mold about 5 together in a cluster. Enough for 8, or so. Strufoli will stay fresh for weeks if they are kept in a cool place.

By Traci

Ingredients

• all-purpose flour
• sugar
• baking powder
• salt
• butter
• egg
• fig
• almond
• apricot preserves
• raisin
• candied orange peel
• semisweet chocolate chip
• dark rum
• cinnamon
• egg
• milk
• confectioners' sugar

Instructions

1. 1 In a medium bowl, stir together the flour, sugar, baking powder, and salt. Cut in butter using a pastry blender, or pinching between your fingers. Add egg, and mix until a dough forms. It may take a couple of minutes of mixing. When the dough starts to hold together, turn it out onto a floured surface and knead briefly. Shape dough into a long roll, wrap, and set aside.
2. 2 Place the figs, almonds, apricot preserves, raisins, orange peel, chocolate, rum, and cinnamon into a food processor or blender. Process until finely chopped. If the fruit is hard, it may be soaked in boiling water to soften for 15 minutes before processing.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, mix together the remaining egg and milk to make an egg wash.
4. 4 Divide dough into 12 pieces. On a lightly floured surface, roll each piece out into a 3x12 inch rectangle. Brush the strips of dough lightly with egg wash. Place a strip of the fruit mixture lengthwise down the center of each piece of dough, and fold the edges over. Roll gently to seal. This will make the filled tube of dough a little bit longer. Cut each tube into 3 inch pieces. Make a one inch long slit with a knife down the center of each cut end. Spread the ends out to form an X shape. Place cookies 2 inches apart onto lightly greased cookie sheets.
5. 5 Bake for 15 to 20 minutes in the preheated oven, or until the edges are golden. Allow cookies to cool on the tray for at least 5 minutes, so they will not be too delicate, before removing to wire racks to cool completely. Dust with confectioners' sugar when cool.

By Barbara

Ingredients

• all-purpose flour
• lemon
• orange
• baking powder
• salt
• olive oil
• egg
• cane sugar
• vegetable oil
• vanilla extract
• honey
• sprinkle

Instructions

1. 1 Combine flour, lemon zest, orange zest, baking powder, and salt together in a food processor; pulse to combine. Mix eggs and sugar together in a separate bowl; add 1/3 cup olive oil and vanilla extract and beat again. Mix together with flour mixture using hands to knead.
2. 2 Line a baking sheet with parchment paper. Heat frying oil in a deep saucepan over medium heat until the temperature reaches 375 degrees F (190 degrees C), about 5 minutes.
3. 3 Transfer dough to a floured work surface; continue to knead sticky dough with floured hands. Flatten dough into a thin loaf about 10 inches long. Cut long ropes from the loaf, then slice ropes into 1/2-inch pieces and transfer to the prepared baking sheet.
4. 4 Fry dough pieces in batches in the hot oil until golden brown, about 2 minutes. Transfer to a plate lined with paper towels.
5. 5 Heat honey in a saucepan until warm and fluid, about 1 minute. Pour hot honey over struffoli and toss to coat. Sprinkle with multi-colored sprinkles.

By FestivelySouthern

Ingredients

• egg
• sugar
• vegetable oil
• anise oil
• all-purpose flour
• baking powder
• confectioners' sugar
• milk

Instructions

1. 1 Beat eggs together in a large bowl. Gradually stir white sugar into beaten eggs until smooth. Slowly pour vegetable oil and anise oil into sugar mixture until incorporated. Mix flour and baking powder together in a separate bowl; slowly add to sugar mixture, stirring with a wooden spoon until dough is dry. Refrigerate dough, 30 minutes to overnight.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
3. 3 Roll dough into walnut-size balls and arrange on the prepared baking sheet.
4. 4 Bake in the preheated oven until cookies are crisp around the edges, 12 to 15 minutes. Cool cookies on baking sheet for 5 minutes before transferring to a wire rack.
5. 5 Mix confectioners' sugar and milk together in a bowl until desired consistency is reached. Dip a fork into the icing and drizzle over cookies. Allow icing to harden.

By ajv2001

Ingredients

• white cake mix
• water
• egg
• vanilla pudding mix
• vegetable oil
• almond extract
• ricotta cheese
• confectioners' sugar
• white sugar
• vanilla extract
• heavy cream
• confectioners' sugar
• vanilla extract
• chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt).
2. 2 Combine cake mix, water, eggs, pudding mix, and almond extract in a bowl. Blend on low with an electric mixer until moistened. Increase speed to medium and blend about 2 minutes more. Pour into the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Cool in the pan for 25 minutes; transfer cake to cooling rack.
4. 4 Combine ricotta cheese, 1 cup confectioners' sugar, white sugar, and vanilla extract in a bowl. Whip cannoli cream until smooth using an electric mixer.
5. 5 Beat heavy cream in a chilled glass or metal bowl with an electric mixer until foamy. Add 1/4 cup confectioners' sugar and 1 teaspoon vanilla extract at a time to achieve desired sweetness, continuing to beat until cream is stiff.
6. 6 Transfer cooled cake to a cutting board and cut into small, bite-size pieces. Arrange 1 layer of cake pieces to cover the bottom of a trifle bowl. Top with a layer of chocolate chips and the cannoli cream. Continue with layers until bowl is nearly full; top with the whipped cream and chocolate chips.

By Alison C NJ

Ingredients

• white sugar
• butter
• milk
• egg
• vanilla extract
• all-purpose flour
• baking powder
• salt
• confectioners' sugar
• water
• candy sprinkle

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a large cookie sheet.
2. 2 Whisk together sugar, butter, milk, eggs, and vanilla in a large bowl until blended.
3. 3 Mix flour, baking powder, and salt in a medium bowl. Add to the wet ingredients and stir until evenly blended. Cover the surface of the dough with plastic wrap or waxed paper and let stand for 5 minutes.
4. 4 With floured hands, shape dough by level tablespoon into 1-inch balls. Place balls 2 inches apart on the prepared cookie sheet.
5. 5 Bake in the preheated oven until puffed on top and light brown on the bottom, 7 to 8 minutes. Remove from the oven and transfer cookies to a wire rack to cool, about 30 minutes. Shape remaining dough into cookies and baking instructions.
6. 6 Whisk together confectioners' sugar and water in a small bowl until blended. Dip the top of each cooled cookie into the glaze, then place on a wire rack set over waxed paper (this will catch any drips.) Immediately sprinkle cookies with candy sprinkles. Allow glaze to set for about 20 minutes.

By Jackie Canapino

Ingredients

• all-purpose flour
• sugar
• egg
• egg yolk
• baking powder
• vanilla extract
• hazelnut
• almond
• anise seed
• egg yolk
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine flour, sugar, eggs, egg yolk, baking powder, and vanilla extract in a food processor. Blend until the mixture forms a ball, scraping the sides of the bowl once or twice. Turn mixture onto a lightly floured surface and knead in hazelnuts, almonds, and anise seeds.
3. 3 Beat egg yolk and water together in a bowl.
4. 4 Divide dough into 3 pieces and roll into logs about 1 1/2 inches wide. Place onto the prepared baking sheet at least 2 inches apart. Brush with egg yolk-water mixture.
5. 5 Bake in the preheated oven for 30 minutes.
6. 6 Remove from oven and reduce heat to 300 degrees F (150 degrees C). Cut logs diagonally into 1-inch slices and lay cut-sides down on the baking sheet. Return cantuccini to the oven until dry and firm, 30 to 40 minutes more.
7. 7 Cool on a wire rack and store in an airtight container.

By JustCook

Ingredients

• shortening
• all-purpose flour
• baking powder
• salt
• white sugar
• butter
• egg
• orange juice
• milk
• anise extract
• lemon extract
• date
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt) with shortening and dust with flour.
2. 2 Sift 3 ½ cups flour, baking powder, and salt together in a bowl.
3. 3 Beat sugar and butter together in a bowl with a spoon until creamy. Mix in eggs.
4. 4 Combine orange juice and milk in a separate bowl; add to sugar mixture. Stir in flour mixture, anise extract, and lemon extract until well combined. Fold in dates and walnuts; pour into the prepared pan.
5. 5 Bake in the preheated oven until top of cake springs back when touched and a toothpick inserted in the center comes out clean, 45 to 60 minutes. Cool in the pan for 20 minutes, then transfer to a wire rack to finish cooling, 15 to 25 minutes more.

By East Village Girl

Ingredients

• almond
• all-purpose flour
• cocoa powder
• baking powder
• cinnamon
• salt
• sugar
• shortening
• egg
• evaporated milk
• vanilla extract
• confectioners' sugar
• almond extract
• water

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Spread almonds onto a baking sheet.
2. 2 Bake almonds until toasted and fragrant, 5 to 10 minutes. Remove baking sheet from oven and cool almonds slightly; chop.
3. 3 Sift flour 2 times. Mix cocoa powder, baking powder, cinnamon, and salt together with flour in a bowl. Beat white sugar, shortening, and eggs together in a separate bowl using an electric mixer until smooth and creamy.
4. 4 Mix creamed mixture into flour mixture. Add almonds, evaporated milk, and vanilla extract to flour mixture and mix well using your hands or a large spoon until dough holds together and is smooth. Roll dough into 1-inch balls and place on a baking sheet.
5. 5 Bake in the oven until bottoms are slightly brown, about 10 minutes. Transfer cookies to a wire rack to cool completely.
6. 6 Stir confectioners' sugar and almond extract together in a bowl; add enough water to make a thin frosting. Roll cookies in the frosting and place on a wire rack to dry.

By Sam Scopellite

Ingredients

• all-purpose flour
• sugar
• salt
• egg
• butter
• olive oil
• white wine
• rum
• lemon zest
• white sugar
• cocoa powder
• cinnamon
• cornstarch
• milk
• vanilla extract
• unsweetened chocolate
• vegetable oil
• semisweet chocolate chip
• confectioners sugar

Instructions

1. 1 Sift the flour, 5 tablespoons sugar, and salt into a large bowl, and make a well in the center. Whisk together the eggs, butter, olive oil, wine, rum, and lemon zest in a separate bowl until smooth; pour into the flour mixture. Stir together until a dough forms, then knead on a lightly floured work surface until smooth and elastic, about 10 minutes. Place into a lightly oiled bowl, cover with plastic wrap, and set aside for 1 hour.
2. 2 While the dough rests, stir together 5 cups white sugar, cocoa powder, cinnamon, and cornstarch in a large saucepan. Slowly pour in the milk, whisking constantly. Stir in the vanilla. Add the unsweetened chocolate, and bring to a simmer over medium heat, stirring constantly. Simmer for 5 minutes, stirring constantly, then remove from the heat and allow the sauce to cool to room temperature.
3. 3 Transfer the dough to a lightly floured work surface. Roll with a well-floured rolling pin to a thickness of 1/8 of an inch. Use a sharp knife to cut the dough into 2x5 inch rectangles. Alternately, pinch off an egg-sized piece of dough and roll it through a pasta machine. Repeat with the remaining dough.
4. 4 Heat oil in deep-fryer to 375 degrees F (190 degrees C).
5. 5 Fry the Chiacchiere a few at a time until golden brown; remove and drain on a paper towel-lined plate. To serve, pour the cooled Sanguinaccio sauce into a bowl, and sprinkle with chocolate chips to garnish. Place the fried Chiacciere onto a serving platter and sprinkle with confectioner's sugar to serve.

By LaCuocaEnza

Ingredients

• strawberry
• white sugar
• balsamic vinegar
• heavy cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone non-stick mat that is larger than the tray to prevent juice from spilling onto the tray.
2. 2 Combine strawberries, 1/4 cup sugar, and balsamic vinegar in a bowl; toss gently to coat. Transfer to the baking sheet, scraping down the bowl with a spatula to ensure all the liquid is included.
3. 3 Bake in the preheated oven for 30 minutes. Remove from oven and set aside to cool, about 30 minutes.
4. 4 Transfer cooled strawberries and all juice to the bowl of a food processor. Add remaining 1/4 cup sugar and cream; mix until smooth.
5. 5 Pour strawberry mixture into an ice cream maker and freeze according to manufacturer's instructions until it reaches the creamy texture of a gelato, 40 to 45 minutes. Serve immediately.

By Simona

Ingredients

• wheat berry
• milk
• butter
• lemon
• pastry
• ricotta cheese
• white sugar
• egg
• egg yolk
• orange flower water
• vanilla extract
• cinnamon
• candied orange peel
• egg
• confectioners' sugar

Instructions

1. 1 Combine cooked wheat berries, milk, butter, and zest of 1 lemon in a saucepan over medium heat. Cook, stirring often, until creamy, about 10 minutes. Remove from heat and let cool.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Grease an 11-inch springform pan or aluminum pan and line with one of the pastry crusts.
3. 3 Combine ricotta cheese, sugar, eggs, egg yolks, 1 tablespoon orange flower water, vanilla extract, and cinnamon in the bowl of a food processor; mix until smooth. Mix in remaining lemon zest and orange peel. Fold in wheat berry mixture and pour over the bottom crust.
4. 4 Roll out remaining pastry crust and cut into 1/2-inch wide strips. Place on top of the pie in a lattice pattern and brush with beaten egg.
5. 5 Bake in the preheated oven until filling is cooked through and top is lightly browned, about 1 hour. Remove from oven and place on a wire rack. Cool for about 30 minutes.
6. 6 Remove pie carefully from the pan and place on a serving plate. Dust with confectioners' sugar.

By Nesrine

Ingredients

• all-purpose flour
• baking powder
• salt
• shortening
• sugar
• egg
• anise extract
• vanilla extract
• milk
• confectioners' sugar
• anise extract
• milk
• sprinkle

Instructions

1. 1 Combine flour, baking powder, and salt in a large bowl.
2. 2 Beat shortening and sugar together in a separate large bowl using an electric mixer until creamy. Add eggs, one at a time, beating well after each addition. Beat in 2 teaspoons anise extract and vanilla extract. Slowly add 1 cup milk; beat until well combined. Stir in flour mixture until thick and creamy. Refrigerate dough, 30 minutes to overnight.
3. 3 Preheat the oven to 375 degrees F (190 degrees C).
4. 4 Coat a work surface and hands with flour. Take a quarter-sized piece dough; roll into a long sausage shape about the width of a pinky finger (cookies will puff up while baking). Form into desired shapes, such as "S" shapes, twists, candy canes, and letters. Place cookies on a baking sheet spaced about 1 ½ inches apart.
5. 5 Bake in the preheated oven until light golden, 12 to 15 minutes. Cool completely, about 1 hour.
6. 6 Place confectioners' sugar in a medium bowl; add 2 teaspoons anise extract. Stir in 2 tablespoons milk, 1 tablespoon at a time, until icing is thick, smooth, and creamy. Coat cookies with icing; top with sprinkles.

By LANAIAH

Ingredients

• whole milk
• white sugar
• cornstarch
• salt
• bittersweet chocolate

Instructions

1. 1 Bring 2 1/4 cups cold milk just to a boil in a medium-sized saucepan over medium heat.
2. 2 While milk is heating, whisk together sugar, 1/4 cup cold milk, cornstarch, and salt in a medium bowl until smooth. Whisk into hot milk and bring to a boil over medium heat; let boil for 3 minutes, whisking constantly, until mixture is very thick. Remove from heat.
3. 3 Place chocolate into a large bowl.
4. 4 Bring remaining 1/2 cup cold milk just to a boil in a small saucepan over medium heat. Pour over chocolate and let stand until chocolate melts, about 1 minute. Whisk until smooth.
5. 5 Stir chocolate mixture into cornstarch-milk mixture. Force through a fine mesh sieve into a mixing bowl. Let cool slightly, stirring frequently to prevent a skin from forming. Cover surface with wax paper. Chill in the refrigerator until cold, at least 1 1/2 hours.
6. 6 Pour mixture into a gelato or ice cream maker. Freeze according to manufacturer's instructions, about 15 minutes. Transfer to an airtight container and place in the freezer if not serving immediately.

By fioremarie

Ingredients

• granulated sugar
• butter
• egg
• all-purpose flour
• coffee
• cocoa powder
• baking powder

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly oil a baking sheet.
2. 2 Combine sugar and butter in a large bowl and mix until light and fluffy. Add eggs 1 at a time and blend well.
3. 3 Mix flour, coffee, cocoa powder, and baking powder in a bowl and whisk to blend. Slowly add flour mixture to butter mixture and stir until dough is blended.
4. 4 Lightly oil a large square of aluminum foil. Place dough on top and use foil to roll into a log about 12 inches long. Open the foil and slip dough log onto the prepared baking sheet. Gently flatten log to about 1 1/2 inches in height.
5. 5 Bake in the preheated oven for 25 minutes. Remove and let cool 10 minutes, leaving oven on. Slice log into 12 biscotti using a serrated knife. Stand biscotti upright on the baking sheet, leaving 1/2 inch space between each.
6. 6 Return to the oven and bake 12 minutes more. Remove and let cool completely, about 1 hour. Store biscotti in an airtight container.

By DA. Libby

Ingredients

• mascarpone cheese
• sugar
• amaretto liqueur
• heavy cream
• espresso
• ladyfinger
• unsweetened chocolate

Instructions

1. 1 Whisk mascarpone cheese, sugar, and amaretto liqueur together in a bowl until smooth.
2. 2 Beat cream in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: whipped cream should form soft mounds rather than a sharp peak. Fold whipped cream into mascarpone mixture. Pour espresso into a separate bowl.
3. 3 Dip 12 ladyfingers into espresso; arrange dipped ladyfingers in an 8-inch square baking pan. Spread ½ mascarpone mixture over ladyfingers; grate 1 chocolate square over mascarpone layer. Dip remaining 12 ladyfingers into espresso; arrange dipped ladyfingers on top. Spread remaining ½ mascarpone mixture over ladyfingers; grate remaining 1 chocolate square over mascarpone layer. Refrigerate tiramisu until set, at least 2 hours.

By Meredith

Ingredients

• milk
• heavy cream
• white sugar
• egg yolk
• chocolate hazelnut spread
• instant espresso powder
• vanilla extract

Instructions

1. 1 Combine milk, cream, and ⅓ cup sugar in a saucepan over medium heat; cook and stir until sugar dissolves, 3 to 5 minutes.
2. 2 Beat egg yolks and remaining ⅓ cup sugar together in a bowl until light yellow, about 4 minutes. Pour ½ cup milk mixture into egg yolk mixture; whisk until smooth, whisking quickly to avoid scrambling eggs. Pour mixture back into the saucepan, stirring continuously; cook, stirring continuously, until custard is thick enough to coat the back of a metal spoon, 8 to 10 minutes. Remove from heat.
3. 3 Stir chocolate hazelnut spread, espresso powder, and vanilla extract into custard until well combined; pour through a mesh strainer into a bowl. Refrigerate custard until cold, about 3 hours.
4. 4 Pour custard into an ice cream maker and freeze according to manufacturer's instructions. Transfer to an airtight container and freeze to desired consistency.

By Katie Poppy

Ingredients

• water
• white sugar
• espresso coffee
• vanilla extract
• whipped cream

Instructions

1. 1 Bring water and sugar to a boil in a small saucepan; simmer until a candy thermometer reads 250 degrees F (120 degrees C), about 5 minutes.
2. 2 Remove saucepan from heat; add coffee and vanilla. Pour into a metal bowl and mix well. Cool granita mixture to room temperature, about 10 minutes. Freeze for 1 hour.
3. 3 Stir the granita vigorously to break up ice crystals. Repeat freezing and breaking up process 4 to 5 more times, 2 to 2 1/2 hours total.
4. 4 Drop spoonfuls of whipped cream into 4 short glasses. Divide granita mixture evenly among the glasses. Top with remaining whipped cream.

By lacucinadinadia

Ingredients

• egg white
• white sugar
• almond extract
• almond meal
• confectioners sugar

Instructions

1. 1 Beat egg whites with an electric mixer fitted with the whisk attachment until foamy. Gradually add sugar and almond extract, continuing to beat until very stiff peaks form. Switch to the paddle attachment and mix in almond meal until dough comes together.
2. 2 Cover cookie dough with plastic wrap and refrigerate, 3 hours to overnight.
3. 3 Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with parchment paper.
4. 4 Pour confectioners' sugar into a shallow bowl. Roll cookie dough into small balls and coat with confectioners' sugar. Arrange on the baking sheets.
5. 5 Bake cookies in the preheated oven until lightly browned and firm, 10 to 15 minutes.

By Oana

Ingredients

• water
• sugar
• meyer lemon juice
• lemon
• lemon zest

Instructions

1. 1 Heat water and sugar in a saucepan over medium, stirring until sugar melts; do not bring to a boil. Remove from heat when sugar has completely dissolved and water is no longer cloudy. Add lemon juice; stir until combined. Refrigerate until cold, about 30 minutes.
2. 2 Pour into a freezer-safe dish that has a tight-fitting lid; cover. Freeze until just begins to freeze around edges, but still slushy in the center, about 45 minutes.
3. 3 Lightly stir crystals, using a fork, from edge of granita mixture into the center and mix thoroughly. Cover and freeze until granita is nearly frozen, 30 to 40 minutes more.
4. 4 Lightly stir, using a fork, scraping crystals loose. Repeat freezing and stirring with a fork 3 to 4 times until crystals are separate and granita is light, dry, and fluffy.
5. 5 Garnish portions with 1/2 lemon wheels and fresh lemon zest on top.

By Buckwheat Queen

Ingredients

• ube
• milk
• coconut milk
• white sugar
• gelatin

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add ube, cover, and steam until tender, about 20 minutes. Cool until easily handled, about 10 minutes. Purée ube in a blender or food processor, or thoroughly mash it by hand.
2. 2 Combine 1 cup puréed ube, 3/4 cup whole milk, coconut milk, and sugar in a blender or food processor; blend until completely smooth.
3. 3 Pour remaining 3/4 cup whole milk into a saucepan. Sprinkle gelatin on top and let stand for 5 minutes.
4. 4 Heat milk-gelatin mixture over medium-low heat, stirring until gelatin is dissolved, 3 to 5 minutes. Pour in ube mixture and increase the heat to medium. Heat until steam starts to rise from the mixture, stirring occasionally, 3 to 5 minutes.
5. 5 Pour mixture into individual serving glasses or molds. Transfer to the refrigerator and chill until set, about 3 hours.

By Diana Moutsopoulos

Ingredients

• ricotta cheese
• confectioners sugar
• mixed peel
• dark chocolate
• all-purpose flour
• marsala wine
• butter
• sugar
• vinegar
• corn oil
• pistachio nut
• confectioners' sugar

Instructions

1. 1 Beat ricotta cheese and 1 1/2 cup confectioners' sugar together in a bowl until smooth. Stir in mixed peel and chocolate. Cover and refrigerate for 3 hours.
2. 2 Mix flour, Marsala wine, butter, sugar, and vinegar together in a bowl to make cannoli dough. Wrap in plastic wrap; let rest for 30 minutes.
3. 3 Knead dough on a lightly floured work surface until smooth. Roll to 1/8-inch thickness. Cut into twenty 4-inch squares. Wrap each square around a metal tubular mold, overlapping ends and dabbing with warm water to seal.
4. 4 Heat oil in a large saucepan over medium-high heat. Lower some cannoli molds into the hot oil; cook until shells are golden and crisp, about 10 minutes. Drain on paper towels. Repeat with remaining cannoli molds. Cool briefly; twist molds carefully to remove shells. Let shells cool completely, about 15 minutes.
5. 5 Fill cooled cannoli shells with ricotta filling using a spoon or piping bag. Arrange cannoli on a serving platter. Garnish with pistachios; sprinkle 2 tablespoons confectioners' sugar on top.

By Maria

Ingredients

• egg
• sugar
• mascarpone cheese
• amaretto liqueur
• espresso
• ladyfinger
• cocoa powder

Instructions

1. 1 Combine egg yolks and sugar in a bowl and beat with an electric mixer until light and creamy. Add mascarpone cheese and 2 tablespoons amaretto. Beat well.
2. 2 Beat egg whites in a glass, metal, or ceramic bowl with clean beaters until stiff peaks form. Fold beaten egg whites into the mascarpone mixture.
3. 3 Pour espresso and remaining 2 tablespoons amaretto into a shallow dish. Stir well. Working one at a time, quickly dip each ladyfinger into the espresso mixture and line the bottom of an 8-inch glass dish.
4. 4 Once the bottom of the dish is covered in an even layer of espresso-soaked ladyfingers, top with 1/2 the mascarpone mixture. Repeat with another ladyfinger layer, followed by the remaining mascarpone mixture. Chill in the refrigerator for about 4 hours.
5. 5 Dust with cocoa powder before serving.

By Magda

Ingredients

• egg
• instant dark roast coffee
• white sugar
• marsala wine
• salt
• heavy cream

Instructions

1. 1 Gather all ingredients.
2. 2 Combine egg yolks, instant dark roast coffee, marsala wine, and sugar in a metal bowl and whisk together until smooth.
3. 3 Place bowl in the top of a double boiler over lightly simmering water. Whisk constantly until mixture thickens and drippings from the whisk form ribbons on the surface that are visible for 1/2 second to 1 second, about 10 minutes. If you are "brave", you can set the bowl directly over medium-low heat and thicken the egg cream that way, but you have to be careful so you don't end up with scrambled eggs. This last method is slightly faster and will take about 6 to 7 minutes.
4. 4 Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add salt and continue to beat until stiff peaks form. Set aside.
5. 5 Beat heavy cream in a chilled glass or metal bowl with an electric mixer until medium-stiff peaks form.
6. 6 Using a spatula, fold in egg yolk mixture until combined.
7. 7 Add half of the egg whites and fold in until combined. Then fold in remaining egg whites until well combined.
8. 8 Transfer mixture into small 4 ounce jam jars and close with lids. Freeze for 4 hours or overnight.
9. 9 Garnish and enjoy!

By John Mitzewich