Halloween is right around the corner, and it’s the best time to get kids and the family involved with baking. These Chocolate devil’s food cupcakes are decorated with orange colored vanilla buttercream. Just use your favorite chocolate cake recipe or buy a box of Devil’s food cake mix at the store for an even easier baking experience. Finish these cupcakes with black and orange sanding sugars and candy corn for a very festive treat for trick-or-treaters and Halloween guests.
This is one of my favorite and most full-proof recipes that I make. You’ll never throw out another overripe banana again! If you don’t have time to whip up a batch right when the banana is on its way out, just peel it, place in a Ziplock bag and freeze. When you’re ready to bake, thaw the banana and follow the instructions below.
Simple Banana Bread
Ingredients
2 large ripe bananas
1 cup sugar
2 large eggs
1/2 cup vegetable oil
1 teaspoon vanilla
1 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
Pinch of salt
Butter for loaf pan
Directions
1. To make, mix 2 mashed bananas with sugar, eggs, vegetable oil and vanilla.
2. In a separate bowl, sift together flour, baking soda, cinnamon and a pinch of salt.
3. Fold the dry ingredients into the banana mixture and transfer to a buttered and floured loaf pan..
4. Bake at 350 degrees for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean. Cool and remove.
Tip: Bread stays well in fridge and can be frozen too!
This early Fall dinner features some of my favorite dishes that highlight the bounty of the harvest: Oven-Roasted Brussels Sprouts, Wild Mushroom Risotto; Herb Crusted New Zealand Lamb Chops and a Fig Upside Down Cake.
Growing up in an Italian American home, nothing is more ubiquitous than stuffed shells. I lighten these by using fresh ricotta basil and spinach, grated pecorino and a pinch of nutmeg. Home made marinara sauce and mozzarella add the finishing touch to this homey dish.
Ingredients
1 3 to 4 lb Chicken, cut into 8 to 10 Pieces
2 T Good Olive Oil
3 T Chopped Fresh Herbs such as Rosemary, Sage & Thyme
2T Chopped Garlic
1T Ground Ras El Hanout*
Freshly Ground Black Pepper & Kosher or Sea Salt
2 Lemons
Directions
My mother used to soak the chicken pieces in cold water with about 1/4 cup of kosher salt. What she was doing was brining the chicken which pulls out impurities and tenderizes the meat. Do this before you cook the bird and you’ll notice a difference in the tenderness of the meat.
Brine the chicken as mentioned about. Rinse under cold water and pat chicken parts dry with a paper towel. With olive oil, or oil spray, grease an 9 x 13″ casserole or bake dish. Preheat oven to 375.
In a large bowl, toss chicken with olive oil, herbs, garlic, Ras el Hanout and season with salt and pepper.
Place in baking dish. Cut lemons in half lengthwise and then across in 1/2″ slices. Evenly distribute slices between chicken parts.
Bake uncovered for about an hour, basting with juices every fifteen minutes.
You may cover the chicken when done with aluminum foil, turn off the oven and allow to rest up to 30 minutes before serving.
*Ras El Hanout is a North African spice mixture that most commonly includes: include cardamom, clove, cinnamon, ground chili peppers, coriander, cumin, peppercorn, paprika, fenugreek, and turmeric.
This festive anniversary party for a seasoned NYC theater couple began with an array of tasty bites that included: Mini tuna tartar cones with avocado cream and salmon roe; White bean crostini with Shaved Pecorino and olive tapanade; Moscato-poached shrimp with lemon-mint aioli; Mini caprese skewers; and the show-stopping Mission figs wrapped with proscuitto, mint and gorganzola.
This classic and lightly floured chocolate cake is served directly from the oven. Finished with warm caramel sauce and vanilla whipped cream, it’s a real show stopper! I can create these for any occasion. They’re total crowd pleasers and the perfect dessert to serve at any event.
Italians say when you visit Naples, you cry twice: once when you arrive and once when you leave. Crumbling buildings, garbage lined streets and a soiled reputation of mafia and pic pockets, Naples is not for the pampered tourist. But once there, Naples has a way of seducing the most apprehensive and intimidated, myself included. This ancient city founded by the Greeks today is home to the Margarita Pizza and some of the best seafood I’ve had.
This is an all-time brunch favorite. I can prepare the night before, allowing time for the tasty egg custard to soak into the bread, and bake right before guests arrive. Like a frittata, I use whatever ingredients I have handy. For this one features, fontina, asiago and spinach. Happy brunching!
If I could only travel to more more place on earth, it would have to be the Amalfi Coast and Sorrento. Sweeping vistas of villages nestled on sun-drenched mountains that suddenly drop in into the turquoise waters of the Mediterranean are sure to take your breath away. If the scenery doesn’t stop you dead in your tracks, the food certainly will. Mouthwatering dishes showcase the local harvest of lemons, olives, figs and prickly pears.
Check my Facebook page for more images from this beautiful location.
