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Fruit & Nut Chocolate Clusters

Tweet Dried fruits, nutritious nuts and crunchy granola, all covered in chocolate make for the perfect treat for our after dinner walks in the woods. Many years ago, the year after we got married, my husband, Jack, and I built a home in the California Sierra’s. The “cabin” as everyone calls it, is surrounded by […]

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Cuccidati Kisses

Tweet So, you’ve made dozens and dozens of Sicilian Christmas cookies and have just a bit of fig filling left. What do you do? As I see it, you have three options; You could make a smaller batch of the dough and make more cookies (not happening). Or, you can  take whatever amount of filling […]

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Panforte

Tweet Panforte dates back to the year 1000 and is the traditional Christmas dolce of Siena, one of the first cities in Italy to use sugar and rare spices. This rich, chewy, cake-like confection is loaded with hazelnuts, almonds and candied citrus peels and is spiced with cinnamon, cloves, nutmeg, coriander and white pepper. One […]

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Scorzette di Arancia

Tweet If you can peel an orange and boil water you can make candied orange peel! I feel very fortunate to have several citrus trees in my yard and I take full advantage of the bountiful harvest. There’s something special about picking fruit fresh off the tree to enjoy on a moments notice and I […]

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Salame Dolce

Tweet Italians, as a rule, do not eat dessert after a meal, choosing perhaps a piece of fruit instead. However, it is a well-known fact that we find time “between” meals to satisfy our sweet tooth. Biscotti may accompany the morning cappuccino as well as the evening espresso and any time is the right time […]

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Better than Nutella Chocolate Spread

Tweet I have made several attempts over the years to come up with a chocolate spread that I feel is worthy of sharing. The flavor was always great, rather it was the texture I had issues with. No matter how much I ground the nuts (even in a Vita-mix) the results were on the grainy […]

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Almond Paste vs Marzipan

Tweet In Italy, the terms almond paste and marzipan are used interchangeably. In the United states, however, almond paste and marzipan are not the same thing. It is important to know the difference. Generally, almond paste contains equal amounts of almonds and sugar. It’s used in fillings, batter and dough for many baked goods (pignoli). […]

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Lemon-y Cream Sauce

Tweet My lemon-y cream sauce is the result of having a little bit left over of an ingredient called for in a recipe. It’s not enough to really do anything with but it is too much to simply throw out. The Mango Soft Serve ice cream recipe calls for sweetened condensed milk and doesn’t use […]

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Blood Orange Chocolate Truffles

Tweet You may offer a terrific torta (cake) or several kinds of biscotti (cookies) to your guests after dinner, but there are some who consider chocolate to be the ultimate indulgence after a meal. These large, luscious, melt-in-your-mouth, silky-smooth truffles will be the exquisite ending to your dinner party. The secret ingredient is blood orange […]

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Italian Meringue

Tweet There are three types of meringue, the differences lie in when and how the sugar is added. The one you are probably most familiar with is the French meringue. It is simply egg whites beaten until soft peaks form, gradually adding sugar, beating until the sugar is dissolved and peaks are stiff and glossy. […]

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