Type what you have

Ingredients

• ✓ vegetable oil
• active dry yeast
• water
• all-purpose flour
• confectioners' sugar

Instructions

1. 1 Heat about 3 inches of oil in a saucepan to 375 degrees F (119 degrees C). In a large bowl, dissolve yeast in 1/2 cup warm water. Set aside for 10 minutes.
2. 2 Sir the remaining 1/2 cup water into the bowl. Add flour, beating vigorously until a soft dough forms.
3. 3 Turn the dough out onto a smooth surface, and knead with greased hands until smooth. Place dough in a greased bowl, and turn to coat the surface. Cover with a damp cloth. Let rise in a warm place until double in bulk, about 1 to 1 ½ hours.
4. 4 Fry golf ball-sized pieces of dough in batches until golden brown. Drain on paper towels. Sprinkle with confectioners' sugar, and eat while still hot.

By Carmela Sagendorf

Ingredients

• ✓ vegetable oil
• sugar
• egg
• anise extract
• all-purpose flour
• baking powder

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Grease two cookie sheets or line with parchment paper.
3. 3 Beat sugar, oil, eggs, and anise extract together in a medium bowl until well-blended. Combine flour and baking powder in a separate bowl; stir into egg mixture to form a heavy dough.
4. 4 Divide dough into two equal pieces. Form each piece into a log the length of a cookie sheet. Place one log on each of the prepared sheets; and press dough down to 1/2-inch thickness.
5. 5 Bake in the preheated oven until golden brown, 25 to 30 minutes. Transfer logs to wire racks; let sit until cool enough to handle, about 15 minutes.
6. 6 Slice each log crosswise into about eighteen 1/2-inch-thick slices. Place slices cut-sides up back on the cookie sheets.
7. 7 Bake until lightly toasted and golden brown, 6 to 10 minutes per side.
8. 8 Serve and enjoy!

By JANDEE

Ingredients

• ✓ vegetable oil
• all-purpose flour
• baking powder
• sugar
• red wine
• granulated sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl combine the flour, baking powder and sugar. Add the wine and oil. Mix with a large fork and then with your hands.
3. 3 Roll small pieces of dough between hands to make "logs" then shape into circles. The circles should be no bigger than the 2 inches in diameter. Roll cookies in extra sugar and place on cookie sheet.
4. 4 Bake at 350 degrees F (175 degrees C) for 25 minutes or until slightly brown. After cookies cool they should be hard and crisp.

By infobabe

Ingredients

• ✓ vegetable oil
• egg
• white sugar
• anise oil
• whiskey
• all-purpose flour

Instructions

1. 1 In a large bowl, whisk together eggs, sugar, vegetable oil, anise oil, and whiskey until well blended. Gradually stir in flour until fully incorporated. Cover, and refrigerate overnight.
2. 2 Preheat a pizzelle iron, and spray once with cooking spray. Drop tablespoons of batter onto the centers of the patterns. Close the lid, and cook until steam no longer comes out, about 1 1/2 minutes. Check, and adjust cooking time if necessary. Carefully remove cookies, cool, and store in an airtight tin at room temperature.

By Kevin B

Ingredients

• ✓ vegetable oil
• white cake mix
• water
• mascarpone cheese
• egg white
• strawberry
• confectioners' sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Line 12 muffin cups with liners.
3. 3 Stir cake mix, water, mascarpone cheese, vegetable oil, and egg whites in a bowl until well combined.
4. 4 Pour cake mixture into prepared muffin cups.
5. 5 Bake in preheated oven until lightly browned, about 20 minutes.
6. 6 Place strawberries in a food processor or blender; puree until smooth.
7. 7 Stir pureed strawberries and confectioners' sugar together in a bowl.
8. 8 Spoon strawberry mixture on top of cupcakes.

By laureng

Ingredients

• ✓ vegetable oil
• egg
• white sugar
• butter
• vanilla extract
• all-purpose flour
• baking powder

Instructions

1. 1 Gather the ingredients.
2. 2 Beat eggs and sugar in a large bowl until thick. Stir in melted butter and vanilla. Sift together flour and baking powder, and blend into the batter until smooth.
3. 3 Heat the pizzelle iron, and brush with oil. Drop about one tablespoon of batter onto each circle on the iron. You may need to experiment with the amount of batter and baking time depending on the iron. Bake for 20 to 45 seconds or until steam is no longer coming out of the iron. Carefully remove cookie from the iron and repeat with remaining batter.
4. 4 Cool completely before storing in an airtight container.
5. 5 Serve and enjoy!

By Marianne Jungels

Ingredients

• ✓ vegetable oil
• egg
• sugar
• 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

• ✓ vegetable oil
• all-purpose flour
• egg
• salt
• 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

• ✓ vegetable oil
• ✓ vegetable oil
• egg
• white sugar
• vanilla extract
• baking powder
• all-purpose flour
• honey
• white sugar
• rainbow nonpareil sprinkles

Instructions

1. 1 Gather all ingredients.
2. 2 Beat eggs, 1/4 cup white sugar, 1/4 cup vegetable oil, and vanilla extract together in a bowl; stir in baking powder.
3. 3 Slowly stir flour into egg mixture, about 1 tablespoon at a time, adding more flour if needed, until the dough is firm enough to roll into balls.
4. 4 Roll dough into small balls.
5. 5 Heat 2 cups vegetable oil in a large saucepan to 350 degrees F (175 degrees C) or until you see little waves on the bottom of the saucepan.
6. 6 Working in small batches, fry dough balls in hot oil until lightly browned, 2 to 3 minutes per batch. Transfer struffoli to a paper towel-lined plate using a slotted spoon.
7. 7 To make the sweet glaze: Heat honey in a saucepan over medium-low heat. Slowly mix 1/2 cup sugar, a few tablespoons at a time, into honey until sugar is melted and glaze is smooth, about 5 minutes.
8. 8 Transfer struffoli to a large bowl and pour glaze on top; toss quickly to evenly coat before glaze hardens.
9. 9 Arrange struffoli into a tower shape or Christmas tree shape on a serving plate. Sprinkle nonpareil sprinkles over struffoli.

By Jess

Ingredients

• ✓ vegetable oil
• egg
• white sugar
• butter
• anise oil
• all-purpose flour
• baking powder
• salt

Instructions

1. 1 Combine eggs, sugar, vegetable oil, butter, and anise oil in the bowl of a stand mixer fitted with a paddle attachment. Beat until creamy and well combined. Mix in 1 cup flour, baking powder, and salt until combined. Slowly add remaining flour, 1 cup at a time, mixing on low speed until mixture resembles a thick pancake batter.
2. 2 Preheat a pizzelle cooking iron according to manufacturer's instructions. Drop a teaspoon of dough onto each plate of the cooking iron and close the lid. Cook just until steaming slows, 10 to 20 seconds. Repeat with remaining batches of batter.

By Darla O

Ingredients

• ✓ vegetable oil
• all-purpose flour
• baking powder
• white sugar
• salt
• egg
• ricotta cheese
• vanilla extract
• confectioners' sugar

Instructions

1. 1 Gather the ingredients. Heat oil in a deep fryer to 375 degrees F (190 degrees C).
2. 2 Combine flour, baking powder, sugar, and salt in a medium saucepan. Stir in eggs, ricotta cheese, and vanilla. Mix gently over low heat until combined. Batter will be sticky.
3. 3 Drop by tablespoons into the hot oil a few at a time. Zeppole will turn over by themselves. Fry until golden brown, about 3 or 4 minutes. Drain in a paper sack and dust with confectioners' sugar. Serve warm.

By Arvilla

Ingredients

• ✓ vegetable oil
• sugar
• egg
• walnut
• anisette liqueur
• brandy
• anise seed
• all-purpose flour
• baking powder

Instructions

1. 1 Beat sugar and eggs in a large bowl with an electric mixer until smooth. Mix in walnuts, oil, anisette liqueur, brandy, and anise seeds. Fold in flour and baking powder until dough comes together. Cover with plastic wrap and chill, about 3 hours.
2. 2 Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.
3. 3 Remove dough from refrigerator. Use greased hands to shape half the dough into a 1 1/2-inch-wide log on a baking sheet. Repeat with remaining dough on second baking sheet.
4. 4 Bake in the preheated oven, switching baking sheets halfway through, until dough is pale golden and a toothpick inserted in the centers comes out clean, 17 to 20 minutes. Remove from oven and cool until easily handled, about 5 minutes.
5. 5 Transfer logs to a cutting board and slice into 1-inch pieces at a 45-degree angle using a sharp or serrated knife. Arrange slices on their sides on the baking sheets.
6. 6 Bake again in the preheated oven, flipping slices over halfway through, until lightly browned, about 14 minutes.

By Jeannie Z Taylor

Ingredients

• ✓ vegetable oil
• egg
• all-purpose flour
• honey
• vanilla bean
• semisweet chocolate
• almond
• sprinkle
• confectioners' sugar

Instructions

1. 1 Place eggs in bowl and beat until they have tripled in volume. Add flour gradually until well blended (do not use all the flour). The dough should remain slightly sticky.
2. 2 Transfer to floured board. Cut off a piece at a time. Using a little flour, if needed, roll between your hands to form pencil shapes.
3. 3 Cut into 1/4 inch pieces. Place each on floured cloth. In a large pan on top of the stove, heat oil to 375 degrees F (190 degrees C). Deep-fry pieces about 1/2 cup at a time, turning constantly until golden. Drain and set aside. (Note: after several batches, dough begins to turn brown quickly. This means it is time to change the oil)
4. 4 In large pan, bring honey to boil with vanilla bean. Discard bean. Place deep-fried pieces into hot honey and toss until all are coated. Cool and stir in chocolate, nuts, and multi-colored jimmies. Place on plate, shaping firmly into tall cone. Sprinkle with confectioner's sugar.

By Nancy

Ingredients

• ✓ vegetable oil
• salt
• sugar
• egg
• evaporated milk
• vanilla extract
• rum
• all-purpose flour
• confectioners sugar

Instructions

1. 1 Beat together salt, sugar, and eggs on high in an electric mixer fitted with the whisk attachment until very fluffy. Stir in evaporated milk, vanilla, and rum. Gradually mix in flour.
2. 2 Knead with a dough hook until dough is smooth and elastic, about 10 minutes. If dough is still sticking to bowl after 5 minutes, add 2 tablespoons of additional flour, 1/2 tablespoon at a time until dough pulls away from sides of bowl. Remove dough, cover with plastic, and set aside for 20 minutes.
3. 3 Add oil to a deep fryer or Dutch oven to a depth of 2 inches, and heat over medium heat to 350 degrees F (175 degrees C).
4. 4 Separate dough into small portions. Roll out dough portions until very thin, about 1/16 inch, on a lightly floured surface. Cut into long, narrow strips (about 6x1 inch). Make a slit in the center of each strip with a knife, and draw one end through the slit.
5. 5 Fry in batches in hot oil until puffy, blistered, and light golden brown, about 1 to 2 minutes. Remove to paper towels to cool. Sprinkle with confectioners' sugar. Store in an airtight container.

By Tiffany Taylor

Ingredients

• ✓ vegetable oil
• almond
• white sugar
• egg
• lemon juice
• lemon
• all-purpose flour
• yeast
• powdered sugar
• lemon juice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 6-cup (7 ½x3-inch) fluted tube pan (such as Bundt). Sprinkle almonds evenly around the bottom of the pan. Set aside.
2. 2 Beat sugar and eggs in a large bowl with an electric mixer. Beat in oil, ¼ cup lemon juice, and lemon zest until well combined. Gradually beat in flour until incorporated. Add Lievito; beat until combined. Pour batter into the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 30 minutes. Cool for 10 minutes; run a knife around the edges of the pan to loosen. Place cake in the freezer for 20 minutes. Remove from the freezer; invert cake onto a serving platter.
4. 4 Combine confectioners' sugar and 1½ teaspoons lemon juice in a small bowl until smooth. Transfer glaze to a small resealable bag; snip one corner of the bag. Drizzle glaze over top of cake.

By Kim's Cooking Now

Ingredients

• ✓ vegetable oil
• all-purpose flour
• sugar
• baking powder
• salt
• almond
• orange zest
• egg
• almond extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a baking sheet.
2. 2 In a large bowl, stir together flour, sugar, baking powder, salt, almonds, and orange zest. Make a well in the center and add eggs oil, and almond extract. Stir or mix by hand until mixture forms a ball.
3. 3 Separate dough into 2 pieces and roll each one into a log, about 8 inches long. Place logs on a prepared baking sheet and flatten so they are about 3/4-inch thick. Bake in the preheated oven for 20 to 25 minutes. Cool slightly, and remove from baking sheets. Slice diagonally into 1/2-inch slices with a serrated knife. Set cookies on side back onto the cookie sheet and bake for 10 to 15 more minutes, turning over after half of the time. Finished cookies should be hard and crunchy.

By Karen

Ingredients

• ✓ vegetable oil
• chocolate cake mix
• water
• egg
• ricotta cheese
• white sugar
• vanilla extract
• instant chocolate pudding mix
• milk
• whipped topping

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Combine cake mix, water, 3 eggs, and oil in a large bowl; beat with an electric mixer until well combined, about 2 minutes. Pour batter into prepared baking dish. Set aside.
3. 3 To make the ricotta cheese layer: Combine ricotta cheese, sugar, vanilla, and remaining 4 eggs in a separate bowl; blend well. Spread ricotta mixture evenly over the top of the cake batter.
4. 4 Bake in the preheated oven until or toothpick inserted in the center comes out clean, about 1 hour 15 minutes if using a glass baking dish, or 1 ½ hours if using a metal pan. Allow cake to cool completely before topping.
5. 5 To make the topping: Blend pudding mix and milk until thickened. Blend in whipped topping. Spread over cooled cake.

By Rene

Ingredients

• ✓ vegetable oil
• ricotta cheese
• egg
• white sugar
• vanilla extract
• all-purpose flour
• baking powder
• honey
• confectioners sugar

Instructions

1. 1 Mix ricotta, eggs, sugar, and vanilla together in a large bowl.
2. 2 Mix 1/2 cup flour and baking powder together in a small bowl; fold into ricotta mixture. Add enough remaining flour to make a thick batter. Let rest for 1 hour.
3. 3 Heat oil in a large, heavy saucepan over high heat until a small amount of batter dropped in oil sizzles and starts to color. Working in batches if necessary, drop teaspoonfuls of batter into hot oil and deep-fry until golden. Remove with a slotted spoon and drain on paper towels.
4. 4 Stack sfingi on a serving platter in a pyramid. Drizzle stack with honey and dust with confectioner's sugar.

By KITTYCATGRL

Ingredients

• ✓ vegetable oil
• sugar
• egg
• molasses
• all-purpose flour
• whole wheat flour
• ground ginger
• baking powder
• cinnamon
• clove
• nutmeg

Instructions

1. 1 Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
2. 2 Combine sugar, eggs, oil, and molasses in a large bowl. Combine all-purpose flour, whole wheat flour, ground ginger, baking powder, ground cinnamon, ground cloves, and ground nutmeg in a separate bowl; stir into sugar mixture until a stiff dough forms.
3. 3 Divide dough in half; shape each into a roll the length of the cookie sheet. Place rolls on the prepared cookie sheet; pat down to flatten dough until ½-inch thick.
4. 4 Bake in the preheated oven for 25 minutes. Set aside to cool.
5. 5 When cool enough to touch, cut into ½-inch thick diagonal slices.
6. 6 Place sliced biscotti on the cookie sheet; bake until toasted and crispy, 5 to 7 minutes on each side.

By Cristina Gomez

Ingredients

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

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease or line cookie sheets.
2. 2 Combine flour, sugar, and baking powder together in a large bowl. Make a well in the center and add oil, milk, eggs, and 1 tablespoon anise extract; mix together to form a workable dough. Roll dough into walnut-sized balls, flatten slightly, and place 1 inch apart onto prepared cookie sheets.
3. 3 Bake in the preheated oven until edges are golden, about 8 minutes.
4. 4 Meanwhile, make the icing: Mix confectioners' sugar, hot water, and 1 teaspoon anise extract together until smooth. Spoon or drizzle over warm cookies and allow to cool completely.

By Heather

Ingredients

• ✓ vegetable oil
• vanilla extract
• instant espresso powder
• all-purpose flour
• cocoa powder
• baking powder
• salt
• chocolate chip
• sugar
• egg

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Combine vanilla extract and espresso powder in a small bowl; mix until espresso powder is dissolved.
3. 3 Sift flour, cocoa powder, baking powder, and salt into a bowl; mix in chocolate chips.
4. 4 Whisk vanilla mixture, sugar, eggs, and oil together in a large bowl. Add flour mixture; stir, by hand if needed, until dough comes together and is thick and stiff.
5. 5 Divide dough into 2 equal pieces and place onto the baking sheets. Shape each piece into a log as long as the baking sheet; press down with wet hands to about 1/2 inch thickness.
6. 6 Bake in the preheated oven until firm, about 25 minutes. Remove from oven and cool until easily handled, about 5 minutes.
7. 7 Move cooled logs to a cutting board and slice into 1/2-inch long slices with a serrated knife. Return the slices to the baking sheets, placing them on their sides.
8. 8 Bake until dry, about 6 minutes per side. Remove from oven and let cool until hardened on wire racks.

By Chef V

Ingredients

• ✓ vegetable oil
• all-purpose flour
• lemon
• orange
• baking powder
• salt
• olive oil
• egg
• cane sugar
• 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

• ✓ vegetable oil
• all-purpose flour
• white sugar
• salt
• shortening
• egg
• white wine
• ricotta cheese
• egg
• white sugar
• vanilla extract

Instructions

1. 1 In a large bowl, stir together 2 cups of the flour, sugar and salt. Cut in the shortening until the mixture resembles coarse meal. Make a well in the center and pour the eggs and white wine into it. Stir with a fork, gradually bringing the dry mixture into the center until a dough forms. Turn the dough out onto a lightly floured surface and knead in remaining flour until smooth. Cover and let rest for 5 minutes.
2. 2 In a small bowl, stir together the ricotta cheese, egg, sugar and vanilla until well blended. On a lightly floured surface, roll out the dough to 1/8 inch thickness. Cut out 3 inch circles using a cookie cutter or a glass. Place 1 tablespoon of the ricotta cheese mixture in the center of each circle. Fold edges over into a half-moon shape and press to seal. Raviolis can be frozen at this point and saved for later. It seems to help keep the filling from oozing out while frying.
3. 3 In a large heavy skillet, heat oil, one inch deep, to 365 degrees F (180 degrees C).
4. 4 Place the ravioli into the hot oil so that they are not crowded. Fry on both sides until golden. Drain on paper towels. If you like, dust with confectioners' sugar or drizzle with honey before serving.

By Valerie

Ingredients

• ✓ vegetable oil
• cooking spray
• white cake mix
• milk
• milk
• egg
• butter
• vanilla extract
• cream cheese
• confectioners' sugar
• lemon juice
• lemon zest
• heavy cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom of a 10-inch springform pan with cooking spray.
2. 2 Reserve 1 cup cake mix for crumb topping; place remaining in a large bowl. Add 3/4 cup plus 1 tablespoon milk, oil, and eggs to bowl; beat using an electric mixer until batter thoroughly combined, about 2 minutes. Pour into the prepared pan.
3. 3 Whisk melted butter and vanilla extract together in a bowl; stir in reserved 1 cup cake mix until crumbly. Sprinkle over cake batter.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan until room temperature.
5. 5 Beat cream cheese, 1/3 cup confectioners' sugar, lemon juice, and lemon zest together in a bowl until smooth and creamy. Beat cream and remaining 1/3 cup confectioners' sugar together in a separate bowl using an electric mixer until stiff peaks form. Fold cream cheese mixture into whipped cream.
6. 6 Remove cake from springform pan. Cut cake into 2 layers, horizontally, using a serrated knife. Spread cream filling onto bottom cake layer; place top layer over filling. Refrigerate cake for at least 4 hours. Dust cake with more confectioners' sugar before serving.

By Cindy Catudal Shank

Ingredients

• ✓ vegetable oil
• white cake mix
• water
• egg white
• instant coffee powder
• coffee
• coffee liqueur
• mascarpone cheese
• confectioners sugar
• coffee flavored liqueur
• heavy cream
• confectioners sugar
• coffee flavored liqueur
• cocoa powder
• semisweet chocolate

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch pans.
2. 2 To make the cake: Beat cake mix, water, egg whites, and oil in a large bowl with an electric mixer on medium speed until well combined, about 2 minutes. Divide 2/3 of the batter between 2 prepared pans. Stir instant coffee into remaining batter; pour into the remaining prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of cakes comes out clean, 23 to 28 minutes. Cool cakes in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
4. 4 To make the syrup: Combine brewed coffee and coffee liqueur in a measuring cup; set aside.
5. 5 To make the filling: Beat mascarpone, confectioners' sugar, and coffee liqueur in a medium bowl with an electric mixer on low speed until smooth. Cover with plastic wrap and place in the refrigerator to keep cool.
6. 6 To make the frosting: Beat cream, confectioners' sugar, and coffee liqueur in a medium bowl with an electric mixer on medium-high speed until stiff. Fold 1/2 cup frosting into chilled filling until combined. Store frosting and filling, covered, in the refrigerator to keep cool.
7. 7 To assemble the cake: Place 1 plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour 1/3 of the coffee syrup over cake, then cover with 1/2 of the filling. Top with coffee-flavored cake layer; poke holes in cake. Pour another 1/3 of the coffee syrup over cake and cover with remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee syrup on top. Spread sides and top of cake with frosting.
8. 8 To garnish the cake: Place cocoa powder in a sieve and lightly dust top of cake. Run a vegetable peeler down the edge of chocolate square to form curls. Scatter chocolate curls over cake.
9. 9 Chill cake in the refrigerator for at least 30 minutes before serving.

By Bettina J

Ingredients

• ✓ vegetable oil
• white cake mix
• water
• egg
• vanilla pudding mix
• 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

• ✓ vegetable oil
• pecan
• vanilla extract
• confectioners' sugar
• margarine
• cream cheese
• pecan
• coconut
• all-purpose flour
• egg white
• vanilla extract
• egg yolk
• shortening
• butter
• white sugar
• baking soda
• buttermilk

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease three 9 inch, round cake pans. Combine soda and buttermilk, and let stand a few minutes.
2. 2 In a large bowl, cream sugar, 1/2 cup butter, 1/2 cup oil and shortening. Add egg yolks one at a time, beating well after each addition. Mix buttermilk mixture alternately with flour into creamed mixture. Stir in 1 teaspoon vanilla.
3. 3 In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Gently stir in 1 cup pecans and coconut.
4. 4 Pour batter into prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
5. 5 To make the Cream Cheese Frosting: Beat together cream cheese, 1/2 cup butter or margarine, 1 teaspoon vanilla, and confectioners' sugar. Stir in 1 cup chopped pecans. Frost and fill cooled cake with cream cheese frosting.

By Barbara

Ingredients

• ✓ vegetable oil
• white sugar
• butter
• egg
• milk
• vanilla extract
• almond extract
• all-purpose flour
• baking powder
• confectioners' sugar
• butter
• vanilla extract
• almond extract
• milk
• red food coloring
• candy sprinkle

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
2. 2 To make the cookies: Beat sugar and butter in a large bowl with an electric mixer until smooth. Add eggs, one at a time, beating well after each addition. Stir in milk, oil, vanilla, and almond extract. Combine flour and baking powder; stir into milk mixture to form a dough.
3. 3 Roll dough into 1-inch balls; roll the balls out on a lightly floured surface into 5-inch long ropes. Bring one end over the other, then underneath and through the middle, like a loose knot; place cookies 1 inch apart on the prepared cookie sheets.
4. 4 Bake in the preheated oven until the bottoms of the cookies are golden brown, about 5 minutes on the bottom shelf, then 5 minutes on the top shelf. Transfer cookies to a wire rack to cool completely.
5. 5 To make the icing: Beat confectioners' sugar, butter, vanilla, and almond extract with an electric mixer in a large bowl until smooth; beat in milk, one tablespoon at a time. Add food coloring and stir until well combined.
6. 6 Dip cooled cookies upside down into the icing then sprinkle with candy sprinkles.

By Kelly

Ingredients

• ✓ vegetable oil
• pine nut
• cane sugar
• apple
• apple
• vanilla extract
• milk
• butter
• egg
• buckwheat flour
• almond meal
• nutmeg
• cinnamon
• baking powder
• white sugar
• cassava flour
• marsala wine
• raisin

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square, deep baking dish.
2. 2 Combine raisins and Marsala wine in a bowl; set aside to soak.
3. 3 Sift cassava flour twice into a large mixing bowl. Mix in superfine sugar, baking powder, cinnamon, and nutmeg. Add almond meal and buckwheat flour and sift all the dry ingredients together.
4. 4 Combine eggs, butter, milk, oil, and vanilla extract in a bowl. Beat on low for with a hand mixer for 1 minute until well combined. Beat on high until fluffy, for a full 2 minutes. (This is a crucial step to ensure a fluffy cake.) Mix in grated apple. Stir in raisins and wine until combined.
5. 5 Carefully fold egg mixture into flour mixture with a rubber scraper, folding with light, yet deep strokes from the bottom to the top, until batter is just combined and still a bit lumpy, with no visible pockets of flour, being careful not to overmix. Pour batter into the prepared baking dish.
6. 6 Arrange apple slices to completely cover the batter, making sure they do not overlap too much; you may not need all of the slices. Sprinkle with raw cane sugar and pine nuts.
7. 7 Bake in preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Switch to the broiler function and cook until the top is slightly browned, about 2 minutes.
8. 8 Remove from the oven and allow to cool slightly before cutting and serving.

By Buckwheat Queen

Ingredients

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

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