Posts

Original Plum Torte

Image
This recipe is from my friend Rebecca who got it from the New York Times. She says it works with almost any stone fruit. Ingredients Yield: 8 servings ¾ to 1 cup sugar ½ cup unsalted butter, softened 1 cup unbleached flour, sifted 1 teaspoon baking powder Pinch of salt (optional) 2 eggs 24 halves pitted purple plums Sugar, lemon juice and cinnamon, for topping Preparation Step 1 Heat oven to 350 degrees. Step 2 Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well. Step 3 Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon. Step 4 Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and ...
Post a Comment
Read more

Berry Ripple Brownie Ice Cream Bars

With the help of AI, I created this recipe to satisfy my dessert cravings without all the excess calories. To give you that rich, chocolatey contrast against the creamy berry ice cream, we can replace the biscuit crust with a No-Bake Fudgy Brownie Base . By mixing unsweetened cocoa powder with a low-calorie binding agent, we create a base that stays dense, chewy, and deeply chocolatey in the freezer without turning into a rock. This perfectly replaces your afternoon brownie craving while keeping your nutrition on track. 🥣 The Recipe: Berry Ripple Brownie Ice Cream Bars This recipe fits a standard loaf pan ( stampo per plumcake ) and yields 8 to 10 thick, fudgy ice cream bars . Ingredients (Easy to find in Italy) The Fudgy Brownie Base: 60g of Oat flour ( Farina d'avena — or blend standard oats into a powder) 25g of Unsweetened cocoa powder ( Cacao amaro in polvere ) 3-4 tablespoons of sticky liquid sweetener (like honey/ miele , agave syrup, or a zero-calorie pancake syrup) 1-2 ...
Post a Comment
Read more

Less-Sweet Italian Chocolate Macaroon Cookies

This recipe has been adjusted from the original recipe here  Brownie Macaroons Ingredients: 130g sugar (zucchero) 65g all-purpose flour (farina 00) 35g unsweetened cocoa powder (cacao amaro in polvere) 1/4 tsp salt (sale fino) 1/4 tsp baking powder (lievito per dolci) 70g dark chocolate, chopped into small chunks (cioccolato fondente, min. 60-70% cocoa) 150g unsweetened desiccated coconut (cocco rapè / cocco grattugiato) 30ml (27.6g) vegetable oil (olio di semi di girasole) 30ml (30g) water (acqua) 1 large egg (uovo) Directions: Preheat your oven to 175°C (static oven mode). Line two baking sheets with parchment paper (carta da forno). In a large bowl, whisk together the sugar, flour, cocoa powder, salt, and baking powder until no lumps remain. Stir in the chopped dark chocolate and the desiccated coconut until evenly distributed. Add the water, oil, and egg to the dry mixture. Stir with a sturdy spoon until the dough comes together and all dry pockets disappear. I put gloves on an...
Post a Comment
Read more