Showing posts with label walnuts. Show all posts
Showing posts with label walnuts. Show all posts

Friday, September 26, 2014

White Chocolate and Banana Cake w/ White Chocolate Cream Cheese Frosting


    Is it just me, or does banana eating go in spurts?  It seems that, when I only buy a few of them, they're gone in a day or two and everybody's looking for more.  I can't seem to keep them in the house.  Then, all of a sudden, just when I think I've got a handle on the whole "supply and demand" thing, I have bananas turning speckled and black left and right!  What is going on?  

    I recently found myself in this predicament and decided to use it to my advantage.  Banana cake it would be.  But, not just any banana cake.  A White Chocolate Banana Cake with White Chocolate Cream Cheese Frosting!

Sunday, November 4, 2012

Double Dark Chocolate and Ginger Biscotti


    Biscotti have become quite popular in coffee shops these days.  They're the perfect little treat to have with your coffee or tea, mid-morning or late afternoon.  Actually, the Italian word for any cookie is "biscotto" with the plural being "biscotti".  Literally the word means "twice cooked/baked".  In the United States, when we think of biscotti, that's what we are thinking about....the cookies that are first baked in a loaf, then sliced and baked again to make them a little crunchy.  But true biscotti, like the ones made in Italy, are made with no fat besides the eggs, which makes them even crunchier.  Italians like to dip them in sweet wine.  I've never been much of a cookie dunker, but a glass of cold milk would be my beverage of choice!

Wednesday, September 19, 2012

Stuffed Cubanelle Peppers and Radicchio Salad


         Tonight's dinner uses some typical Italian ingredients that can be found pretty easily in your local grocery store.  It can be put together within an hour and is very tasty.  I started with a stuffed pepper recipe in Ciao Italia Pronto by Mary Ann Esposito and then made changes and additions according to what I like.  Here's my version of the recipe. Actually, I make different substitutions each time I make this, according to what I have on hand and what my taste buds are wanting.  So try this out and then change things up if you want to.