Hey! How’s the return from the end-of-year holidays going? It’s a disaster here—commitments, chores, and above all… IT’S SO COLD! To get things back on track, I’d like to suggest a vegetarian recipe that’s a great way to break the monotony and get back on track in a big way! These mini eggplant pizzas come together in no time, look great, and are perfect for any occasion—they’re a nice, quick alternative meal. Plus, you’re eating your veggies—what more could you want?
I’ll tell you what… a nice cupcake :p.
Anyway, I’ve already suggested them to you, and even though they’re not in season… so here are the
Happy New Year and happy birthday to us! That’s right, “Le ricette della Wetta” is turning two today! To celebrate, we’re sharing the recipe for the chocolate and pear tart—a treat you’ll find in any cafeteria or café!
I made this for one of our usual pre-Christmas get-togethers with friends, and it was a big hit. The pears provide a nice contrast to the rich chocolate flavor, making it a delicious dessert perfect for any occasion—even a romantic one ;).
Happy Wednesday, everyone! It’s almost very little At Christmas, we’ve held out for a whole year—between diets (yeah, right… not so much for us, but we do it for you ;)) and sacrifices (lots of those!)—and now it’s finally time to treat ourselves to all the Christmas desserts! So here’s my version of the Stuffed Pandoro!
I was looking for some inspiration online and kept coming across the usual pandoro cakes filled in the shape of a staggered Christmas tree—talk about creative!
December is here! It’s time to start thinking about what desserts to make for our dear friends and family! For this loooong Sant’Ambreus weekend in Milan, I made gingerbread men!!! .
Gingerbread men, made perhaps even more famous by the first Shrek movie in the scene where he’s tortured by being dunked in milk (I’ll leave the clip from YouTube at the end of this post—check it out, it’s hilarious!).
Happy Monday, everyone! Today I’m sharing a recipe for lemon egg white cake! I love bringing the dessert I make over the weekend into your homes every Monday! I like to think that I’m bringing you at least a little bit of happiness on this awfullyyyyy bad day! Today I’d like to share another version of the egg-white cake with you. It’s a type of cake I’ve been making a lot lately because it turns out incredibly light and is perfect for any occasion. I definitely recommend it in the morning—it gives you a phenomenal energy boost!
Hi, everyone!!
Today I’m sharing a no-bake recipe to break up the monotony of baking… yes, even though it’s cold, especially here in Milan!
My chocolate pudding recipe will amaze you because the result is a thick mixture with a rich, well-balanced flavor of cocoa and chocolate.
The marbled ciambellone is very easy to make: just a few bowls, a little elbow grease, and you’ll wake up much happier for the next few days because you’ll have a delicious cake to enjoy with your tea, milk, or water! By the way, did you know that drinking a glass of water in the morning is really good for you?
Anyway, without wasting any more time, put on your aprons and preheat your ovens—let’s get started!
Hi, everyone!! Today I decided to make some toasted ciambelline because I had them with my afternoon tea this weekend, and it was love at first bite! And when I found out that the recipe is super simple and takes just 20 minutes total (if you work quickly and have a helper), I couldn’t resist! I just had to make them and share the results with you!
As I was saying, they’re perfect with tea (though you do need some self-control… I’ll admit it), but they’re also great on their own, and—except for the oven—you can do EVERYTHING by hand!
Plus, I gave it a name that I think is fantastic: I Ciambiscotti!
Chocolate cake is a treat that every child goes crazy for, but adults love it too.
Today I’m sharing a version I’ve adapted to suit adults’ tastes, but it can easily be adjusted for children by omitting the rum; the rest of the recipe remains the same.
I find that rum gives this cake a unique and distinctive aftertaste, and it pairs perfectly with dark chocolate.
I use the bottle cap as my measuring unit for rum. The amount can vary depending on your taste; I use one cap for every egg yolk I put in the cake, so in this case, that’s 4 caps.
All you have to do is try it and let me know what you think by commenting here or on social media!
