Christmas Recipes

Christmas Recipes
Christmas Recipes

Italian Recipes

Italian Recipes
Italian Recipes

Dessert Recipes

Dessert Recipes
Dessert Recipes

Grape and Apple Pie

I don’t know why, but I can’t stop thinking about Christmas cookies! I am scanning every holiday magazine I have. I am even looking through recipes I saved from when I was in high school. I've become cookie obsessed. 


Dark Chocolate Marbled Banana Bread

I know you may be expecting some pie recipes from me. I did send out on twitter a photo of what I baked for Thanksgiving, and there was a new pie in the mix. That pie will be appearing this week. Frankly, I’m sort of over pies for a moment. Ever since I took the last bite of Thanksgiving pie, I’ve had CHOCOLATE on my mind.

Easy Cranberry Sauce-Happy Thanksgiving!

I’ve been baking for a few days. My pie crusts have been ready and are now happily baking away. I’m looking forward to a relaxing day with friends, family, and plenty of wonderful food.

Stuffed Acorn Squash with Quinoa, Dried Cranberries, and Pinoli

I love pistachios. I was really looking forward to this recipe since it had pistachios in it. I thought I was toasting them nicely. Well, I was until I had to walk away from the kitchen for a couple minutes.


Vegan Maple Pumpkin Pie

I had some pie recipe testing to do this week. I make the same pumpkin pie every year. It’s a keeper kind of recipe. This year I had to come up with a vegan pie to bring to our friend’s house.


Apple Orange Marmalade Crostata-Crostata di Mele con Marmellata di Arance

Thanksgiving is around the corner, and of course, all I am thinking about is dessert! I might also be thinking a little bit about the stuffing and cranberry sauce.


Dark Chocolate Clementine and Pinoli Compound Butter

Are you looking for an easy way to impress your guests with barely any work? I’ll share my secret with you: Compound butter. Compound butter is a clever and delicious culinary shortcut.

Torta Rustica di Pere-Rustica Pear Cake

I had been craving carrot cake all week. I decided instead to make a parsnip cake. Have you ever had a parsnip cake?

Israeli Couscous Salad with Butternut Squash-Squash Bloghop

I think I can find a recipe to make every day of the week with pumpkins and squash. Sweet or savory, they are happily welcomed in our kitchen in the cooler days of fall.

We make pasta almost every day. On some days I like to change things up a bit and make Israeli Couscous salads. I love to eat them at room temperature and the ingredients can be changed according to the season.

Healthy and delicious, this is a dish even my kids love. If you’re vegetarian or vegan, you have to give this recipe a try.

November is #squashlove month!

Please join in on the #squashlove fun by linking up any squash recipe (pumpkins, winter squashes, zucchini, anything!) from the month of November 2011. Don't forget to link back to this post, so that your readers know to come stop by the #squashlove event! The twitter hashtag is #squashlove :).

Cohosted by these talented friends:
Bakerstreet, Bloc de Recetas, Bon a Croquer, Cafe Terra BlogElephant Eats, Food Wanderings, Georgie Cakes, Hobby and More, Mike's Baking, Mis Pensamientos, My Twisted Recipes, No One Likes Crumbley Cookies, Queen's Notebook, Simply Reem, Skip to Malou, Teaspoon of Spice, The Daily Palette, The Professional Palate, The Spicy RD, Vegan Miam.

Israeli Couscous Salad with Butternut Squash

2 cups of Israeli couscous
boiled, until fully cooked, drained in a colander,
and rinsed with cold water.
4-6 Tbsp extra virgin olive oil
1 bunch red Swiss chard, rinsed and chopped, sliced thin
1 small organic zucchini, sliced
1 small bunch of flat leaf parsley (you can use basil, as well)
salt and freshly ground pepper to taste
1 tsp of rice vinegar, or other mild vinegar
1 1/2 pound butternut squash, peeled and seeded, and cut into 1/4-inch dice


Preheat oven to 475°F.

Toss squash with 1 tablespoon oil and salt to taste in a large shallow baking pan and spread in 1 layer. Roast in upper third of oven 15 minutes, or until squash is just tender, and transfer to a large bowl (don’t overcook).

Swiss chard: Rinse the leaves well in water. Then cut the last half-inch or so off from the ends of each stem. Add 2-3 inches of water into the bottom of a 4 or 5 quart sauce pan, and put on the stove on high heat. You can chop up the rinsed leaves and stems while the water comes to a boil. In a medium sauce pan, when the water is boiling well, pack the chopped greens into the pan and cover with a lid. Reduce heat to medium and let the greens steam for 10-11 minutes.

While the squash and chard is cooking, heat 2 tablespoons of olive oil in a skillet and cook the onions and zucchini over medium-high heat with a bit of salt until the onions are translucent.

Bring a large pot of salted water to a boil and cook the Israeli couscous until tender, about 10 minutes.
When the chard is tender, drain and add to a large serving dish. Add the onions and zucchini.
Scrape the butternut squash into the bowl.

Drain but don’t rinse the Israeli couscous and add to the large serving dish.

Mix together with olive oil, sea salt and pepper. Adjust seasoning to taste. Mix together the olive oil, salt, and pepper, and fold in gently all the other ingredients.

Can be served at room temperature.Refrigerate any leftovers.
Thanks for stopping by to say “HI” and I can’t wait to see your squash links.:)


Pumpkin Coconut Bundt Cake-Ciambella di Zucca e Cocco

This is the kind of cake I like to bake on a rainy Sunday before Halloween. Spicy and full of pumpkin moistness. No need for any thick frosting. Better to save the sugary stuff for what was coming the day after Halloween.