If you are looking for a simple, Italian recipe with a classic flavor combination of chocolate and pears, this is it. It’s sweet and tangy with a small touch of almond from the amaretti cookies. So, so good!
Learn how to make delicious, seasonal and simple Italian food from scratch: fresh pastas, classic secondi, desserts and more. Improve your skills by trying new things and learning new recipes. Be inspired to let out your inner Italian in your own cucina.
If you are looking for a simple, Italian recipe with a classic flavor combination of chocolate and pears, this is it. It’s sweet and tangy with a small touch of almond from the amaretti cookies. So, so good!
With the arrival of winter and more cold days ahead, a cup of white hot chocolate is just what you need to get warm. This recipe is the epitome of cozy. Think a hug in a cup.
Italian Chocolate Salame is a classic dessert that brings back nostalgic memories for me of our life in Italy during the holidays.
When I think of the best pumpkin bread, I immediately think about my nonna’s recipe. Not too sweet, but full of flavor. The taste of autumn. I want to share this pumpkin bread recipe from my nonna. I think you might just agree with me that it really is the best!
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Pumpkin bread is a classic during the fall for Americans. Think banana bread, but made with pumpkin. It’s a moist bread that tastes like fall. The best pumpkin bread is my Nonna’s recipe. It makes a wonderful dessert or snack. Turn up the jazz music and relax with a cup of coffee and a warm slice. It also makes a great breakfast warmed up in the oven with a light spread of butter on top. You can change up nonna’s simple recipe by adding in what you love: hazelnuts, chocolate chips, or coconut flakes.
My nonna’s recipe is a treasure for our family. She loved the fall season. Her home was always filled with all the fall decor. She would welcome you into an atmosphere of hospitality with a particular autumn ambiance, serving you a slice of her amazing pumpkin bread.
Her recipe is fabulous! It also makes two loaves. One for you and one to give to your neighbor or freeze for another day.
I love to bake in autumn. There’s something nostalgic about it for me. Like my nonna, I also love the fall for a million reasons.
The crisp air.
Scarves.
Hayrides.
Cozy fires.
Hot soups.
Apples.
Pumpkins.
Cooking and baking for me are often therapeutic. It’s a way for me to slow down and follow a recipe. I can focus on something small and move my hands, creating something my family will enjoy. When I’m in the kitchen, the worries of the world seem to fade. I can focus on simple things that I control—mixing an egg and measuring out flour. Is it the same for you?
To make the best pumpkin bread, just follow my nonna’s recipe. It’s my humble opinion, but it really is the best. I love the simplicity of the recipe and love that it makes two loaves. I also love the adaptability of the recipe—make it your own and add what you love. Sometimes I like to add pecans or substitute some of the flour for coconut flour.
In a large mixing bowl, measure out the sugar, pumpkin (I like this brand), eggs, and oil. Mix together with a stand or hand mixer—or even a simple, wooden spoon.
Add the dry ingredients (flour, soda, nutmeg, cinnamon, and salt) to another bowl and mix together with a spoon.
Add the bowl of dry ingredients to the larger mixing bowl and combine all the ingredients together.
Pour ½ of the mixture into each of the two bread pan loaves and bake at 350 degrees F for 45 minutes.
To make the best pumpkin bread, just follow my nonna’s recipe. It’s my humble opinion, but it really is the best. I love the simplicity of the recipe and love that it makes two loaves. I also love the adaptability of the recipe—make it your own and add what you love. Sometimes I like to add pecans or substitute some of the flour for coconut flour.
* You can substitute half the flour for coconut flour for a delicious alternative.
* Keep the loaves in the refrigerator and to reheat simply place a slice with butter on top on a baking sheet and leave in the oven on the broil setting for about 5 minutes.
* The loaves can easily be frozen for a later time.
It is a joy for me to share this part of my story with you and share the recipe I learned along the way. I’ve made supplì many times now in my American kitchen and I hope you will too!
There are so many ways to use canned tomatoes. If you go to the trouble of growing your own tomatoes during the warm months, it’s worth saving them to use throughout the cold season. You’ll enjoy “garden fresh” tomatoes all year long.
Pasta all’Amatriciana is one of the fabulous and classic, four Roman pastas. La Carbonara, Cacio e Pepe, and La Gricia are the other three. Walk into any traditional Roman restaurant, and you are sure to find l’Amatriciana on the menu.
Basil grows wild along the terraced cliffs. In fact, it’s said that the best basil in the world grows in this area. You’ll find locally made pesto on the menu.
There’s really no other pasta dish that says summer like Spaghetti alle Vongole (spaghetti with clams). Italian coastal views of rocky cliffs cascading into the water and beach lined umbrellas set the stage.
Sharing this recipe feels like sharing gold with the world. It feels that way because this recipe is a secret that I’ve selfishly wanted to keep all to myself.
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