• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Marisa's Italian Kitchen

The Secret Ingredient Is Always Love

  • Home
  • About
  • Recipes
  • Contact
  • Privacy Policy

cookies

Amarena Wild Cherry Biscotti

September 7, 2018 by Marisa 19 Comments

Italian Amarena Wild Cherry Biscotti

Wonderfully delicious, lemon scented Amarena Wild Cherry Biscotti. A twice baked biscotti with a scattering of roasted salted pistachios are complimented with slivers of wild cherries bottled in syrup.

Italian Amarena Wild Cherry Biscotti

A little About Amarena Cherries

This is not a sponsored post but rather a product I enjoy very much! 

For a truly memorable Italian experience, do try at least once the authentic Italian amarena cherry.

They are small, dark wild cherries which grow in the Bologna and Modena regions of Italy. Although somewhat bitter they have an incredibly deep cherry flavour.

These luscious cherries are bottled in syrup, masking their bitterness and making them perfect for home baking. They’re also equally wonderful for decorating desserts or garnishing drinks.

But really you can just as easily nibble on them whenever a craving hits for these bitter sweet jewels.

You can purchase these syrup soaked cherries at most Italian specialty shops or simply online.

Amarena cherries with syrup in a jar.

Back To The Recipe

I fell in love with these cherries at first taste and I absolutely had too bake a batch of biscotti! They’re my go to treat whenever I’m craving a quick nibble to serve with coffee or tea.

As a switch up from the more standard almond and orange biscotti I usually bake, I chose pistachios to compliment the cherries. I also added the zest of a lemon to infuse a lovely citrus scent to the biscotti dough.

Two logs of pistachio and wild cherry biscotti.

I baked the logs for 25 minutes, just until they are golden brown with a soft but firm touch.

After the initial first bake you’ll want them to cool for about 10 minutes. This will make slicing much easier and then you simply re-bake for an additional 15 minutes to allow them to crisp up.

Two biscotti logs twice baked and sliced.

They come out of the oven with a dark golden hue. They’re so irresistible that you’ll be biting into them before they even cool off!

You’ll find that they’re perfectly dunkable in your favourite hot beverage! They’re also quite tooth friendly and easily enjoyable simply as they are!

Sliced biscotti with cherries and pistachios.

Enjoy the biscotti and happy baking my friends!

If you make this recipe remember to tag @marisasitaliankitchen on Instagram so I can see your creation!

Italian biscotti with amarena cherries and pistachios.

Italian Amarena Wild Cherry Biscotti
Print Recipe
0 from 0 votes

Amarena Wild Cherry Biscotti

Lemon scented, twice baked Amarena Wild Cherry Biscotti studded with roasted salted pistachios are perfect for dunking in coffee or tea.
Course: Dessert
Cuisine: Italian
Keyword: Amarena Wild Cherry Biscotti
Servings: 30 Biscotti

Ingredients

  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 2/3 cup pistachios, coarsely chopped I used roasted and salted pistachios
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/3 cup butter melted
  • 2 teaspoons pure vanilla extract
  • lemon zest from 1 small lemon
  • 3/4 cup amarena wild cherries drained and chopped
  • 1 beaten egg white for brushing over biscotti

Instructions

  • Preheat the oven to 350 degrees F.
  • Line a baking sheet with parchment paper and set aside.
  • Place the flour, baking powder and pistachios in a large bowl and stir to combine.
  • In a medium sized bowl, whisk together the sugar, eggs, melted butter, vanilla extract and lemon zest.
  • Add the wet ingredients to the flour mixture and stir with a wooden spoon until combined.
  • Fold in the chopped Amarena cherries.
  • Divide the biscotti dough in half.
  • Dust your hands and work surface with flour and roll 1 portion at a time into a 12 inch log.
  • Transfer the logs to the prepared baking sheet.
  • Brush the biscotti logs with the beaten egg white.
  • Bake in preheated oven for 25 minutes.
  • Remove from the oven and allow to cool for 10 minutes.
  • Transfer the biscotti logs, one at a time, to a cutting board and slice diagonally to about 3/4 inch pieces.
  • Repeat with the remaining log.
  • Return the sliced biscotti to the baking sheet, stand them upright and bake for an additional 15 minutes.
  • Remove the biscotti from the oven, allow to cool and enjoy with your favourite hot beverage.

 

 

Filed Under: Dessert Tagged With: biscotti, cherry, cookies, dessert, pistachio

Lemon Cornmeal S Cookies

March 30, 2018 by Marisa 28 Comments

Lemon Cornmeal Cookies shaped into an S

These Lemon Cornmeal S cookies are really quite tender with a lovely gritty texture from the addition of yellow corn meal. They carry an unmistakable lemon scent and are deliciously simple to make!

Lemon Cornmeal S Cookies

My love for any type of cookie is well documented in previous recipe posts. So much so that I rarely ever have store bought cookies around. Unless, they’re Italian S shaped cookies which I usually buy from Italian specialty shops.

Both my children have fond memories of dipping their hands into their favourite cookie jar brimming with store bought S shaped cookies.

But really, I must say that we adults enjoyed them as much as they if not more!

What are Italian “S” Cookies?

Italian “S” cookies are just that! Bits of soft pliable cookie dough shaped to form the letter “S”.

You can make the cookie dough with either butter or shortening. But I much prefer the buttery taste in mine!

They can be topped with coarse sugar or finished with a lemon glaze. Or, you can leave them plain which is equally yummy!

Shaped lemon Cookies

These “S” shaped cookies came about when my daughter suggested I try making some from scratch. This had me wondering why I hadn’t thought of it before.

I knew at that moment that I needed a homemade version in my life…ASAP!

I aimed for a cookie with texture and knew cornmeal would work wonderfully and lend a pleasant gritty feel. But I also wanted them to be rich in taste and so I played around with egg ratios till my family members gave them a thumbs up.

Aside from being pleasantly gritty in texture they’re also extremely airy and make a lovely alternative to a much sweeter cookie and simply beg to be dipped in a steaming cup of coffee or tea.

In fact these not too sweet cookies are perfect after an overindulgent meal and equally great as an anytime snack

Baked S shaped cookies topped with coarse sugar.

Whisking vs Sifting:

Another area I experimented with was in baking a batch using whisked dry ingredients and another with dry sifted ingredients. I must say there was a remarkable difference in the two methods and both with wonderful results.

In whisking the dry ingredients together I achieved a soft workable dough and I needed a minimal amount of flour on my hands to shape the cookies. They baked to a lovely golden colour and they retained the S shape. In texture they were both airy and dry but still tender, with similar characteristics of the store bought variety but much tastier in my opinion.

While sifting the dry ingredients in my next batch, this yielded a notable difference. Sifting aerated the dough which necessitated in an extra 1/2 cup of flour to be workable in shaping the S cookies. The other is that the cookies spread out ever so slightly and were much softer, airier and lighter in texture.

Again both equally delicious and something to keep in mind when trying the recipe for yourselves!

A platter of lemon cormeal cookies with sprinkles.

While we enjoyed both variations of these adorable Lemon Cornmeal S Cookies, I love them sprinkled with turbinado sugar. My daughter less so!

A great compromise would be to bake half the batch of S cookies without the sprinkle of sugar. It’s a win win in my opinion!

Lemon Cornmeal Cookies shaped into an S

Whenever I bake these for the Easter holiday, I dip some in a lemon glaze and then top them with sprinkles.

If you plan to do the same, simply omit brushing the cookies with the egg wash and also omit the turbinado sugar.

S shaped cookies with sprinkles

Which ever way you dress them up they’re sure to please!

Happy Baking!

S shaped cookies with lemon glaze

If you make this recipe remember to tag @marisasitaliankitchen on Instagram so I can see your creation!

Lemon Cornmeal S Cookies
Print Recipe
0 from 0 votes

Lemon Cornmeal S Cookies

These Lemon Cornmeal S cookies are really quite tender with a lovely gritty texture from the addition of yellow corn meal and carry a subtle lemon scent, enough to perk up your taste buds.
Course: Dessert
Cuisine: Italian
Keyword: S cookies, Italian cookies, lemon cookies, cornmeal cookies,
Servings: 4 dozen
Author: Marisa

Ingredients

  • 1 1/2 cups all purpose flour
  • 1 1/2 cup yellow corn meal fine grind
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1 cup granulated sugar
  • lemon zest from 2 lemons
  • 2 large eggs plus 4 egg yolks reserve the remaining egg whites for brushing over the cookies before baking
  • 1/2 cup unsalted butter melted
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon pure vanilla extract
  • turbinado sugar to sprinkle over the cookies optional

Instructions

  • Line 3 baking sheets with parchment paper and set aside while you prepare the cookie dough.
  • In a large bowl whisk together the flour, cornmeal, baking powder and salt then set aside.
  • Place the sugar and lemon zest in a food processor and pulse together for about 20 seconds to make a quick lemon sugar, then set aside.
  • In the bowl of a stand mixer or hand held mixer, beat together the 2 whole eggs, 4 egg yolks, and lemon sugar on medium high speed for 5 minutes till thickened.
  • Mix in the melted butter, lemon juice and vanilla extract until combined.
  • Stir in the flour mixture until thoroughly combined.
  • The dough will be soft but manageable to work with.
  • Preheat the oven to 350 degrees F while you start rolling and shaping the S cookies.
  • Scoop out a large ball of cookie dough using an ice-cream scoop.
  • Dust hands with a bit of flour and roll out to form a 12 inch long rope about a 1/2 inch in diameter.
  • Cut the rope into 3 equal pieces of 4 inches each.
  • Transfer each piece one at a time to the prepared cookie sheet and bend into an S shape while spacing the cookies about 2 inches apart.
  • Beat the reserved egg whites and brush lightly over the S shaped cookies.
  • Sprinkle the cookies with the turbinado sugar and bake for about 13 to 15 minutes.
  • When done the cookies should have a lovely golden color.
  • Transfer the cookies to a cooling rack.
  • Allow to cool and enjoy with a cup of coffee or tea.

Notes

If planning to dip some of the cookies in a lemon glaze, OMIT brushing the S cookies with beaten egg whites and the turbinado sugar, then bake as directed. Once cooled dip them in a lemon glaze to a ratio of 1 cup powdered sugar to 2 tablespoons lemon juice, approximately, depending on how thick you want the lemon glaze. Top with sprinkles of your choice before icing sets.

 

Filed Under: Dessert Tagged With: cookies, corn meal, dessert, Italian cookies, Lemon

Lemon Ricotta Cookies

November 13, 2017 by Marisa 28 Comments

Glazed lemon cookies in a white and blue muffin tin.

Italian Lemon Ricotta Cookies made with a quick lemon infused sugar and dipped in a lemon glaze for a delightful all around citrus scent. They’re all dressed up in gold nonpareils and ready to grace any holiday cookie platter with some merry cheer!

Lemon Ricotta Cookies

While some people are dreaming of a white Christmas or even getting an early start to a flurry of holiday shopping, I’m living and breathing cookies in all shapes and forms. Shopping is pushed to the sidelines in anticipation of the glorious sweet treats begging to come to light.

What better way to ease into holiday baking then with these adorable Lemon Ricotta Cookies! They’re extremely popular in Italian households especially around the holidays with each family having their own unique way of decorating these citrusy morsels.

These cookies are extremely soft to the bite. They also have a very cake like texture which are sure to appeal to all you die hard cookie fans!

Freshly baked Italian cookies

Lemon Ricotta Cookies with Lemon Glaze

These Lemon Ricotta Cookies are inspired by Canadian Living Magazine’s ricotta cookie from their latest holiday issue. I’ve made a few switch ups which will definitely appeal to all lemon lovers.

To achieve an all around citrus taste in the cookie dough, I added lemon zest and made a quick lemon sugar by pulsing together the lemon zest with the granulated sugar in my mini food processor. Alternately, if you don’t have a food processor simply beat the butter, sugar and zest all together.

I omitted the baking soda altogether and increased the baking powder from 1/4 teaspoon to a full teaspoon as this yielded a plumper cookie which did not spread out overly much. They resembled these perfect little round soft and fluffy pillows.

Also for uniformly round cookies I used a 1 1/2 inch round cookie scoop but you can just as easily measure the dough out with a rounded tablespoon.

I opted out of the cream cheese icing and decided to make a luscious lemon glaze.

“A balanced diet is a cookie in each hand” Barbara Johnson

Soft ricotta cookies with a lemon glaze.

Lemon Sugar Glaze

You can customize the thickness of the lemon icing or glaze to your taste. Adding less lemon juice to the icing sugar will result in a thicker glaze. Or, if you prefer a thinner glaze try adding a little more lemon juice.

Do keep in mind though that these cookies absorb quite a bit of the icing, especially a day after. So if you want that white glaze appearance make sure the icing is not overly thin.

Glazed lemon cookies in a white and blue muffin tin.

Can You Freeze Lemon Ricotta Cookies?

I had full intentions to test out whether these ricotta cookies would freeze well because I’m all for baking ahead during the holidays.

However, they lasted 1 full day in my freezer because greedy hands quickly devoured the cookies! They’re that delicious!

Here is what I recommend!

  • If baking and freezing ahead do freeze the cookies without the lemon glaze.
  • Thaw and then glaze the cookies the same day you plan to serve them for best appearance.

Sliced soft Italian cookies with sprinkles

How to store Italian Ricotta Cookies

  • Store the cookies in an air tight container and keep in a cool dark place.
  • They’ll be at their freshest for about 5 days
  • Or freeze unglazed cookies and then defrost and glaze them on the day you plan to serve them.

Soft and cakey cookies

Bake them today and tag @marisasitaliankitchen on Instagram so I can see your creation!

Lemon Ricotta Cookies
Print Recipe
0 from 0 votes

Lemon Ricotta Cookies

These classic Italian Ricotta Cookies are extremely soft and cake-like in texture, are dipped in a lemon glaze and topped with golden non-pareils.
Course: Dessert
Cuisine: Italian
Keyword: Lemon Ricotta Cookies
Servings: 3 dozen
Author: Marisa

Ingredients

  • COOKIES
  • 1 cup granulated sugar
  • zest from 1 lemon
  • 1/2 cup unsalted butter softened
  • 1 large egg
  • 8 ounces whole milk ricotta cheese
  • 1 teaspoon pure vanilla extract
  • 2 cups all purpose flour
  • 1/2 teaspoon salt I used fine sea salt
  • 1 teaspoon baking powder
  • sprinkles or nonpareils for decorating
  • LEMON GLAZE
  • 2 1/2 cups icing sugar
  • zest from 1 lemon
  • 4 to 5 tablespoons of freshly squeezed lemon juice

Instructions

  • Preheat the oven to 350 degrees F.
  • Line 3 cookies sheets with parchment paper as this will make for easy release of the cookies and set aside.
  • Pulse the granulated sugar with the lemon zest in a food processor for about 1 minute so as to infuse the sugar with the lemon scent.
  • Place the lemon sugar and the softened butter in a large bowl and beat until fluffy.
  • Beat in the egg, ricotta cheese and the vanilla until well combined.
  • In a medium sized bowl whisk together the flour, salt, baking powder and stir this into the ricotta mixture.
  • Using a small cookie scoop of about 1 1/2 inch in size, scoop out the dough onto the prepared baking sheet, spacing them about 2 inches apart so that they have room to expand. Or simply measure out a heaping tablespoon if you don't have a cookie scoop.
  • Bake in the preheated oven for about 12 to 14 minutes or until the bottoms are golden in color.
  • Transfer to a wire rack to cool completely and in the meantime prepare the lemon glaze.
  • FOR THE LEMON GLAZE
  • Place the icing sugar and lemon zest in a medium sized bowl and whisk in the lemon juice 1 tablespoon at a time, until a desired consistency is achieved.
  • Dunk the top of the ricotta cookies into the lemon glaze and place on a wire rack with a tray underneath to catch any drippings.
  • Sprinkle with nonpareils of your choice and then allow the lemon glaze to set before serving.

Notes

Inspired by Canadian living Magazine and tweaked with a few switch ups for personal taste.

 

 

Filed Under: Cookies, Dessert, Italian Cookies Tagged With: cookies, dessert, holiday, Italian cookies, Lemon, ricotta

Chocolate Raspberry Cream Cheese Cookies

November 30, 2016 by Marisa 24 Comments

Chocolate Raspberry Cream Cheese Cookies

Chocolate Raspberry Cream Cheese Cookies…these delicious morsels are a chocolate lover’s dream!

Chocolate Raspberry Cream Cheese Cookies

Are you ready to be engulfed with the lovely aromas of holiday baking? I love, love this time of the year and if you do as well then join me because in these coming weeks it’s all about the cookies in my kitchen. So put on some stretchy pants, preheat your ovens and lets start baking!

I am getting you started with these outrageous Chocolate Raspberry Cream Cheese Cookies.

They are by far the most soft and chewy cookies that I have ever baked and that’s saying a lot!

What makes these cookies particularly chewy and moist is the brown sugar and the cream cheese which not only enhances the moistness but also gives the cookies another depth of flavor.

Packed with both melted and dark raspberry chocolate pieces and topped with a drizzle of melted dark chocolate. These cookies will have everyone drooling.

 

Chocolate Raspberry Cream Cheese Cookies

A note about the chocolate

If you can’t come across raspberry chocolate in your area then you can absolutely use regular dark chocolate chips. Just make sure it’s 70% dark chocolate or higher. Dark chocolate contains smaller amounts of sugar and a higher percentage of cocoa. The higher percentage in cocoa, the higher also in dietary fiber. Which simply means you can have more cookies…that’s my theory and I’m sticking to it…lol!

As much as I love this raspberry chocolate, there are also other different flavored chocolates to experiment with. One other that I have tried and found quite delicious was pomegranate dark chocolate. Also intriguing is chipotle dark chocolate!

Chocolate Raspberry Cream Cheese Cookies

On another note, this cookie dough is a soft batch dough. To keep the cookies from spreading to much, I chilled the dough for 1 hour. I then used a cookie scoop of 1 1/4 inch size to transfer the dough onto my baking sheet, alternately you can also use a heaping tablespoon. There is no need to roll the cookies with your hands unless you want smooth round tops. I love the rippled appearance of these cookies.

Also, I baked the cookies at 350 degrees F. Using high heat would dry out these moist cookies.

Most noteworthy here, I under bake my cookies. Yes I do! I’ve learnt to do this when it comes to drop cookies.

Chocolate Raspberry Cream Cheese Cookies

When your cookies look firm around the edges but still moist in the center, pull them out of the oven. They will have a pretty hump when removed from the oven but leave them to cool on the baking sheet for about 5 to 7 minutes so that they don’t fall apart. As they are cooling they will continue to cook for a minute and slowly deflate somewhat.

Chocolate Raspberry Cream Cheese Cookies

Once they are ready to safely transfer to a cooling rack, let them cool completely before drizzling them with the melted chocolate.

Chocolate Raspberry Cream Cheese Cookies

As a result of not over baking these glorious Chocolate Raspberry Cream Cheese Cookies you will be rewarded with the most soft, chewy and ever so fudgy tasting cookie!

And furthermore, have fun in your kitchen and don’t forget your stretchy pants…no seriously!

Ciao! Until the next cookie!!

Chocolate Raspberry Cream Cheese Cookies
Print Recipe
0 from 0 votes

Chocolate Raspberry Cream Cheese Cookies

Chocolate Raspberry Cream Cheese Cookies. These cookies are soft, chewy and have a brownie like interior. A chocolate lover's dream.
Course: Cookie
Servings: 4 dozen
Author: Marisa

Ingredients

  • 1/2 cup 125 grams cream cheese, softened (in brick form)
  • 1/2 cup butter softened
  • 1 large egg
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 cup chopped raspberry chocolate pieces melted (approximately 150 grams)
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup chopped walnuts
  • 1 cup chopped small pieces chocolate raspberry to stir in the dough (approx. 150 grams)
  • 3/4 cup melted dark chocolate pieces for drizzling.

Instructions

  • Preheat oven to 350 degrees F.
  • Line 4 cookie sheets with parchment paper and set aside.
  • In a large bowl or stand mixer, beat together the cream cheese, butter, egg and both sugars until light and fluffy.
  • Stir the 1 cup of melted chocolate raspberry and vanilla extract into the batter mixture.
  • In a separate bowl combine together the flour, baking soda and salt.
  • Stir the flour mixture into the batter until combined.
  • Add in the chopped walnuts and the 1 cup of chopped chocolate raspberry pieces and stir to combine.
  • Scoop out 1 heaping tablespoon measure onto a parchment lined cookie sheet. ( I used a 1&1/4 inch cookie scoop)
  • Place the cookies about 2 inches apart on the cookie sheet. (12 cookies per sheet and keep remaining dough chilled)
  • Bake one cookie sheet at a time for about 8 to 10 minutes. Cookies will be firm around the edges and with very soft centers.
  • Let cool on the cookie sheets for a few minutes before transferring to a cooling rack.
  • Once cooled, drizzle the cookies with melted dark chocolate.

Notes

If you don't have 4 cookie sheets, no problem. You can alternate with 2 cookie sheets but remember to let the baking sheets cool complete before proceeding with the next batch.

 

Filed Under: Cookies, Dessert Tagged With: chocolate, cookies, dessert, holiday, raspberry

Mini Baked Alaska

September 3, 2016 by Marisa 24 Comments

mini-baked-alaska

mini-baked-alaska

If you are into easy make ahead desserts then these Mini Baked Alaska treats are for you. With simply a little bit of time invested, you will reap huge results that will have your guests thinking you slaved in the kitchen.

They are somewhat of a throwback dessert and a classic one at that when sponge cakes topped with ice-cream, enveloped with meringue and toasted till golden perfection were all the rage.

mini-baked-alaska

Just last weekend I had the pleasure of baking a batch of these Triple Chocolate Cookies for my niece, whom I have to thank for her patience as she has waited quite awhile for them… 🙂

Seeing that it was also my anniversary weekend, I kept a dozen aside to reinvent them into these pretty mini baked Alaska desserts which are also reminiscent of the baked Alaska cakes my husband and I had at our wedding.

With the lights dimmed down low at just about midnight, a dozen waiters came out and encircled us on the dance floor. Each bearing one baked Alaska ignited with cake sparkles. Let me say that it garnered a lot of oohs and aahs and it was just a truly magical moment!

triple-chocolate-cookes

A wonderful thing about this recipe is that you don’t have to bake cookies from scratch. In a pinch, store bought cookies work just fine.

mini-baked-alaska

You can customize the mini baked Alaska to your tastes with just about any flavored cookie and ice-cream of your choice.

mini-baked-alaska

I chose a Neapolitan flavor with the trifecta of chocolate, vanilla and strawberry which is really quite fun as it gives an element of surprise when cutting into the stunning little individual dessert.

Make the mini baked Alaskas this weekend and create your own memorable moment.

Ciao for now!

 

mini-baked-alaska
Print Recipe
0 from 0 votes

Mini Baked Alaska

A scoop of Neapolitan ice-cream is placed over a triple chocolate cookie and topped with meringue to form Mini Baked Alaskas
Course: Dessert
Servings: 12
Author: Marisa

Ingredients

  • 12 cookies I used triple chocolate cookies
  • 12 scoops of ice-cream I used Neapolitan flavor, chocolate, vanilla and strawberry
  • 3 egg whites
  • 1 tablespoon freshly squeezed lemon juice
  • 1/4 teaspoon cream of tartar
  • pinch of salt
  • 1 cup granulated sugar

Instructions

  • Place the 12 cookies on a parchment lined cookie sheet.
  • Place one scoop of ice-cream onto each cookie and transfer the tray to the freezer while you prepare the meringue.
  • Using a stand mixer or hand held mixer, beat the egg whites with the lemon juice, cream of tartar and salt until soft peaks have formed.
  • While beating constantly, add sugar one tablespoon at a time until stiff peaks have formed.
  • Remove the tray with cookie topped ice-cream from the freezer.
  • Using the back of a spoon, spread the meringue all over the cookies and ice-cream.
  • Freeze the mini Alaskas for at least 8 hours, until they are solid.
  • When ready, preheat the oven to 400 degrees F. Bake for 5 to 6 mins until the meringue turns golden in color.
  • Alternately you may use a kitchen torch to toast the meringue. (as I did)
  • Serve immediately or return to freezer till ready to serve.

Notes

Adapted from Bake Fest recipe booklet.

 

Filed Under: Dessert, Gelato Tagged With: baked Alaska, Baking, cookies, dessert, Gelato, ice-cream, sweet

« Previous Page
Next Page »

Primary Sidebar

A Little About Me

blankHi I'm Marisa! Welcome to my little corner of the web where you'll find delicious foods inspired by my Italian heritage and Canadian upbringing. So kick off your shoes, have a seat and stay awhile... Read More…

Search In My Kitchen

Copyright © 2021 · Foodie Pro & The Genesis Framework