ice-cream

Mini Baked Alaska

September 3, 2016 by Marisa 24 Comments

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.

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!

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.

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

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!

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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:

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.

Gelato al Pistacchio: Italian Ice Cream

July 29, 2016 by Marisa 34 Comments

This creamy and decadent Gelato Al Pistacchio is a traditional Italian flavour. It’s studded with pistachios, chocolate chips and is fairly easy to make.

This pistachio frozen treat is undeniably my favourite gelato. And when I think of pistachio, immediately a vibrant green color comes to mind.

However, I soon came to realize that unless one uses artificial colors or dyes, a homemade all natural gelato al pistacchio will take on the colour of the crushed nuts.

A good gelato is made with top quality ingredients! It’s soft in texture. Ever so creamy and incredibly delicious. And, did I mention extremely easy to make!

In fact, the most arduous part was in shelling the pistachios.

It did set me back some time. But only because I couldn’t resist munching on a few. Well maybe more than a few!

But all is well because pistachios are one of the healthier nuts to snack on. They also contain less calories than other nuts. Less calories equals less guilt, right!

How to make chocolate and pistachio coated cones

You will find this gelato al pistacchio quite delicious all on it’s own, scooped straight from a serving bowl.

But you can also serve it in chocolate dipped wafer cones.

To make your own, all you do is dip the cones first in the melted chocolate and then in the chopped pistachios.

Allow the chocolate to set before scooping in the gelato.

You can delegate this part to little kids, they will love it! However, fair warning it could get just a teeny bit messy!

The quantity of melted chocolate and crushed pistachio for dipping will depend on how many cones you want to dip. I used a half cup of each for 6 cones.

The recipe for this luscious pistachio ice cream was adapted from a new favorite cookbook of mine, “Flavors of Sicily” by Ursula Ferrigno.

This beautiful cookbook is packed full of authentic Italian recipes and beautiful photography!

While reading the introduction of this cookbook, the author, Ursula Ferrigno goes on to mention how the Sicilians have a notorious sweet tooth. And also just happen to be, simply the BEST dessert makers in Italy.

I have never been to Sicily, but I know that I’d simply love it there….next vacation perhaps!

Other pistachio recipes you’ll love:

Almond Pistachio Loaf Cake is a nut based cake. It consists mostly of finely ground almonds and pistachios. It’s lavishly drizzled with a lemon syrup. And, is one incredibly moist cake.
Amarena Wild Cherry Biscotti are studded with salted pistachios and Amarena cherries. Perfect with coffee or tea!
Italian Spumoni Cake is a three layer cake. It has all the wonderful flavours of the Italian flavoured ice cream, Spumoni! Pistachio. Chocolate. Strawberry. Need I say More?!

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Gelato al Pistacchio

Gelato al pistacchio is simply pistachio ice cream. Soft in texture, creamy and so incredibly delicious. Made with all natural ingredients and no dyes.

Course: Dessert

Cuisine: Italian

Keyword: gelato al pistacchio,, Italian ice cream, pistachio ice cream

Servings:

Calories: 607kcal

Author: Marisa

Ingredients

1 cup unsalted shelled pistachios
1 3/4 cups whole milk
2 cups heavy cream
1 teaspoon pure vanilla extract
1/4 teaspoon fine sea salt
1/2 cup granulated sugar
4 extra large eggs
3/4 cup mini chocolate chips

Instructions

Preheat oven to 350 degrees F.
Spread the pistachios in a single layer, onto a cookie sheet and roast in the oven for about 8 minutes. Let cool.
Once cooled, place the pistachios in a food processor and grind until fine but still with some larger pieces for extra texture.
Add the vanilla and the salt to the chopped pistachios and stir well. Set aside.
In a large sauce pot, heat together the milk and the heavy cream until very hot but not boiling.
Meanwhile, using a stand mixer or hand held mixer with the whisk attachment, whisk the sugar and eggs together until they are thick and creamy for about 8 to 10 minutes.
Add the egg mixture a little at a time, to the milk and cream mixture, stirring gently over low heat. (Make sure to stir continuously as the mixture could quickly scramble)
Add in the pistachio mixture and keep stirring the custard well for about 8 minutes. (stirring well on low heat will ensure the mixture does not scramble)
Cool the mixture then chill overnight in the fridge.
When ready, freeze and churn in an ice-cream machine according to the manufacturer's instructions. Add in the chocolate chips during the last 5 minutes of churning time.
Enjoy scooped over a waffle bowl or cone.

Notes

Recipe is adapted from the cookbook, Flavors of Sicily by Ursula Ferrigno.
The only thing different from the original recipe is the addition of chocolate chips in the last 5 minutes of churning time. It is such a delicious combination!

Nutrition

Affogato: Drowned Italian Coffee

May 29, 2016 by Marisa 46 Comments

Affogato is an Italian coffee and gelato dessert. A shot of hot espresso is poured over a scoop of vanilla gelato, drowning it into a delicious concoction.

The freshly brewed deep and rich aromas of my parents stove top coffee, always had me up and out of bed early when I was younger.

Once seated at the table mamma would serve me a bowl of my favorite cereals with milk and a little splash of her morning coffee.

It certainly had me feeling all grown up. I suppose this is how my love of coffee began and still continues to this day.

What does Affogato mean you ask?

Affogato literally translates to “drowned”.

This classic treat is served with one scoop of gelato and a shot of hot espresso.

My version here is somewhat more indulgent.

I initially wanted to make this a two ingredient recipe, however, I could not resist adding some of my freshly baked chocolate anise biscotti. But you can use other ice cream toppings of your choice if you so wish.

To compliment the anise flavor of the biscotti, I added a shot of Sambuca. This makes for one very delicious and heavenly coffee dessert! Not to mention how indulgent it is as well.

To achieve the very best results, do use a high quality coffee and not the instant variety.

It just will not do in this recipe! So dust off that old Italian stove top coffee maker if you haven’t used one in a while. Or maybe you have one of those automatic espresso makers.

As long as it’s not instant or percolator coffee! Says the proud coffee snob here!

Also bears mentioning, is to use chilled glasses before scooping in the ice cream and pouring in the coffee.

Better yet, prepare this dessert ahead of time by placing 1 scoop of ice-cream in a freezer proof serving glass, sprinkle with crushed biscotti and top with another scoop of ice cream and place in your freezer.

When ready to serve remove from freezer, pour warm coffee and the Sambuca over the ice cream and sprinkle with more crushed biscotti.

This is one easy and super creamy Affogato style frappuccino! Try it. You’ll love it!

What is your favorite coffee drink? I would love to hear from you!

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Affogato

Affogato, a classic Italian coffee and ice cream dessert, with a shot of Sambuca and sprinkled with crushed chocolate anise biscotti.

Prep Time20 mins

Course: Dessert

Cuisine: Italian

Keyword: affogato, drowned coffee, Italian coffee dessert

Servings:

Calories: 109kcal

Author: Marisa

Ingredients

4 generous scoops of vanilla ice-cream
4 ounces hot espresso coffee
2 ounces Sambuca
1/2 cup crushed biscotti (approximately)
2 chilled dessert glasses or cups

Instructions

Place 1 generous scoop of vanilla ice-cream in each well chilled dessert glass or cup.
Sprinkle each scoop with some crushed biscotti.
Top with a 2nd scoop of ice-cream.
Pour 2 ounces of hot espresso into each glass.
Pour 1 ounce of Sambuca into each glass and sprinkle with remaining crushed biscotti

Nutrition

Apple Cranberry Crisp

November 25, 2015 by Marisa 22 Comments

A couple of weeks ago, I took the plunge and switched to a self-hosted site as I had reached my max of GB allotted on the previous site. The choices were to either go Premium or switch to self hosting. I chose the latter as it gave me more control over my site. However in the process I may have lost a few wonderful WordPress followers. My apologies to all those who no longer see my posts in their Reader, please feel free to re-follow along if that is your wish. And a huge thanks to those who noticed and for being my second set of eyes and ears. I feel extremely blessed to be part of this wonderful and supportive blogging community!

On another note….well, I know you are actually here for the recipe 🙂 🙂 lol !

If your still looking for a quick and easy holiday dessert idea which does not involve to much fussing over then I’ve got you covered! This Apple Cranberry Crisp is all that and more. I love the combination of sweet apples paired with the tartness of cranberries and topped with a crunchy, nutty crumble…well, just heaven! You can make the topping in advance and store it the fridge for up to one week, always a plus when there are so many demands around the holidays.

Normally, I would bake the apple cranberry crisp in individual, big ovenproof coffee cups, top each with a scoop of ice-cream and serve it elegantly this way. However a couple of months ago, I had invested in cast iron skillets and have just been dying to try out this crisp in a less formal way.This iron skillet does just that, giving the apple cranberry crisp a charming, rustic appeal.

The filling is enough for two, 6 inch round skillets. Mound it high in the center of the pans as the mixture does cook down quite a bit.

Sprinkle the topping generously over the apple-cranberry mixture, patting it down somewhat. This helps to secure it over the mixture.

Serve it up with either whipped cream, English custard or vanilla ice-cream and enjoy!

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Apple Cranberry Crisp

A quick and easy apple cranberry crisp with a nutty crumble, baked in two, 6 inch cast iron skillets.

Prep Time40 mins

Cook Time45 mins

Total Time1 hr 25 mins

Course: Dessert

Servings: -8 servings

Author: Marisa's Italian Kitchen

Ingredients

TOPPING
1 cup large flake oats not instant
1/3 cup brown sugar
1/3 cup almond flour
1/3 cup whole almonds chopped
1/3 cup unsalted butter softened
pinch of nutmeg
FILLING
2 cups fresh or frozen cranberries roughly chopped
4 cups thinly sliced apples I used Cortland
3/4 cup brown sugar
1/4 cup granulated sugar
2 tablespoons all purpose flour
1 teaspoon cinnamon
1/4 teaspoon freshly ground nutmeg
2 tablespoons freshly squeezed lemon juice

Instructions

Preheat the oven to 350F (180C)
For the topping, place the oats, sugar, almond flour, chopped almonds in a medium sized bowl. Add a pinch of nutmeg and stir well. Add the softened butter and use a fork or your hands to work in the butter to form a crumble. Set aside.
For the filling, toss together the chopped cranberries and sliced apples in a large bowl. Stir in both sugars, flour, cinnamon, nutmeg and lemon juice until combined.
Divide the mixture between the two cast iron skillets. Mound the fruit high and press it gently together to compact. Sprinkle with the topping pressing gently again so that it adheres to the fruit. (Mixture will sink when baked)
Bake in a preheated oven for about 45 to 50 minutes. Topping should be a nice golden brown.