At Home Italian Cooking By JoElaine

Chocolate Chip Ricotta Cake made by JoElaine(Balsamo) Quinn recipe by Rosemary

Ingredients:

2 large eggs

1 large egg yolk

1 cup of granulated sugar

1 tsp of vanilla

1 cup of ricotta

2 cups of all-purpose flour

1 1/2 tsps of baking powder

1 pinch salt

1/2 cup mini chocolate chips

1 tsp of all-purpose flour

Powdered sugar

Process,

1. Pre-heat oven to 350° (180°), grease and flour a 9 inch (22cm) cake pan or 9 1/2 inch (24cm) bundt pan. In a large bowl beat the eggs, yolk and sugar until creamy and light about 3-5 minutes. Then add the vanilla and ricotta beat to combine.

2. In a medium bowl whisk together the flour, salt and baking powder. Add to the creamed mixture and mix just until combined (batter will be thick), fold in the mini chocolate chips.

3. Spoon into the prepared cake pan and bake for approximately 30-40 minutes, test with a toothpick for doneness. Let cool completely, then remove from the pan and dust with powdered sugar before serving.

Enjoy!

Apple Cinnamon Mascapone Cake made by JoElaine (Balsamo) Quinn recipe by Silvia Colloca

Ingredients:

4 honeycrisp apples

1 lemon zested & juiced

3 eggs room temperature

1/2 cup of sugar

1 cup of mascapone

1 tsp of vanilla

1 1/4 cup of flour

1 Tbsp of cinnamon

3 tsps of baking powder

Pinch of salt

3 Tbsps of apricot jam (optional)

Confectioners sugar (optional)

Process,

1. Preheat the oven to 355 . Grease an eight inch springform tin, then line the base and sides with baking paper.

2. Peel and finely chop 2 of the apples, then cut the remaining apples into thin wedges, keeping the skin on. Place the sliced apples in a bowl of cold water with half the lemon juice to prevent them from browning.

3. Beat the eggs and sugar in the bowl of an electric mixer until pale and fluffy. Add the mascarpone and mix until smooth, then add the lemon zest, remaining lemon juice and the vanilla. Whisk to combine until smooth. Sift in the flour, cinnamon, baking powder and salt and gently incorporate. And the chopped apples and mix well.

4. Spoon the batter into the tin, then arrange the apple wedges over the top in a concentric circle with the edges slightly overlapping. Bake for 40-50 minutes or until a skewer withdraws clean. Remove from the oven and brush the top with apricot jam. Cool in the tin for 20 minutes, then gently release the sides and let the cake cool completely on a wire rack.

Note: I didn't lay my apples flat . I stood them up into the batter and added confectioners sugar on top.

Enjoy!

Fresh Strawberry Cake with Lemon Glaze by JoElaine (Balsamo) Quinn

Ingredients:

1 cup unsalted butter, softened

2 cups granulated sugar

3 large eggs

3 Tbsps lemon juice, divided

Zest of 1 lemon

2 1/4 cups all-purpose flour + 1/4

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup of sour cream

12 ounces fresh strawberries diced

1 cup powdered sugar

Process,

1. Preheat oven to 350 degrees . Grease and flour a 10-inch Bundt pan . In a large bowl, sift together 2 1/4 cups of flour, baking soda, and salt.

2. In a bowl of a standard mixer with a paddle attachment cream together the butter and sugar until light and fluffy, 3 to 5 minutes. Add in zest and beat in the eggs one at a time, then stir in 1 tablespoon lemon juice. Alternate beating in the flour mixture and the sour cream, mixing just until incorporated.

3. Fold in strawberries with the remaining 1/4 cup of flour gently into the batter.

4. Pour the batter into the Bundt pan. Place in the oven at 350 degrees . Bake for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

5. Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 tablespoons of lemon juice and the powdered sugar. Drizzle over the top of the cake.

Enjoy!

Fresh Lemon Olive Oil Cake recipe by JoElaine (Balsamo) Quinn Ingredients:

1 cup extra virgin olive oil

3 Eggs

1 1/3 cups of whole milk

1 Tbsp of fresh lemon juice

2 Tbsps of fresh lemon zest

2 cups of Sugar

2 cups of Flour

1 tsp of baking powder

1/2 tsp of baking soda

1 tsp of salt

Process, 

1. Preheat oven to 325 degrees.

2. In a bowl of a standard mixer with a paddle attachment , add oil , eggs, milk , lemon juice, and lemon zest. Cream for 2 minutes.

3. In large bowl, add sugar, flour, baking powder, baking soda, and salt. Set aside..

4. On low speed add your flour mixture into egg mixture . Don't over mix.

5. Spray a bundt pan with baking spray. Place batter into baking pan. Bake for 40 to 45 minutes or until toothpick comes out clean.

6. Let cake cool in pan for 15 minutes and turn out onto a cake dish and continue to cool.

Note: I like to serve this cake with powdered sugar and fresh fruit.

Enjoy!

Olive Oil Chocolate Cake made by JoElaine (Balsamo) Quinn recipe by Food &Wine

Ingredients:

2 1/2 cups of all purpose flour

3/4 cup cocoa powder

1 1/2 tsp of baking powder

1/4 tsp of baking soda

1 tsp of kosher salt

1 1/2 cup of granulated sugar

1 1/4 cups of light brown sugar

1 tbsp vanilla extract

1 cup of Extra Virgin Olive Oil

1 cup whole milk

3 medium eggs, room temperature

1/2 cup of boiling water

Process,

1. Preheat the oven to 350F. Grease and flour a 10-cup bundt pan. Set aside.

2. In a large bowl, sift the dry ingredients; flour, cocoa powder, baking powder and baking soda. Mix in the salt, granulated sugar and light brown sugar.

3. In a separate bowl, combine the wet ingredients (except water); vanilla, olive oil, milk and eggs. Whisk until fully incorporated.

4. Add the wet ingredients to the dry ingredients, fold using a spatula.

5. Slowly, add the boiling water and fold until fully combined.

6. Transfer to bundt pan. Smooth the top out using a spatula. Tap the pan to remove air bubbles. 7. Bake for 45-50 minutes, or until toothpick comes out clean.

Enjoy!

Pineapple Cake by JoElaine (Balsamo) Quinn 

Ingredients:

For The Cake

1 cup of butter, softened

11/2 cups if sugar

2 large eggs, beaten

2 large egg whites

2 tsps of lemon extract

2 2/3 cups of all-purpose flour

1 tsp of baking powder

1 can (8 ounces) crushed pineapple, undrained

For The Glaze

1 cup of confectioners sugar

1 to 2 Tbsps of whole milk

1/2 tsp of lemon extract

Process,

1. In a large bowl of a mixer with a paddle attachment cream butter and sugar until light and fluffy. Beat in the eggs, egg whites and lemon extract until well blended. In a separate bowl combine flour and baking powder then slowly add to creamed mixture, beating well after each addition. Stir in pineapple.

2. Pour into a greased 10-in. fluted tube pan. Bake at 350 degress for 55-60 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

3. In a small bowl, combine glaze ingredients. Drizzle over cake.

Enjoy!

Chocolate Chip Fudge Cake made by JoElaine (Balsamo) Quinn recipe by Allrecipe Ingredients:

1 package of devil's food cake mix

1 package instant chocolate pudding mix

1 cup of sour cream

1 cup of vegetable oil

4 eggs

1/2 cup of warm water

2 cups semisweet chocolate chips

Ingredients:

1. Preheat oven to 350 degrees . In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water.

2. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.

3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

Enjoy!

Homemade Rum Cake made by JoElaine (Balsamo) Quinn recipe by King Author Flour

Ingredients:

Cake

2 cups of flour

1 1/2 cups of sugar

3.4-ounce box instant vanilla pudding mix

2 tsps of baking powder

1 tsp of salt

8 Tbsps of unsalted butter

1/2 cup of vegetable oil

1/2 cup of milk, at room temperature

4 large eggs, at room temperature

1/2 cup of rum, plain or spiced

2 tsps of vanilla extract

1/4 cup (24g) almond flour, for dusting baking pan, optional

Syrup

8 Tbsps of unsalted butter

1/4 cup of water

1 cup of sugar

1/4 tsp of salt

1/2 cup of rum, plain or spiced

1/2 tsp of vanilla extract

Process,

1. Preheat the oven to 325°F.

2. To make the cake: Weigh your flour; or measure it by gently spooning it into a cup, excess. then sweeping off any.

3. Place the flour, sugar, pudding mix, baking powder, salt, butter, and vegetable oil in a mixing bowl, and mix at medium speed until everything is thoroughly combined and the mixture is sandy looking.

4. Beat in the milk, then beat in the eggs one at a time. Scrape the bowl thoroughly, and beat briefly to recombine any sticky residue.

5. Stir in the rum and vanilla.

6. Spritz a 10- to 12-cup Bundt pan with cooking spray. For an extra layer of nutty flavor, sprinkle the inside of the pan with almond flour and turn the pan to coat evenly; shake out any excess. Pour the batter into the prepared pan and spread level with a spatula.

7. Bake the cake for 50 to 60 minutes. When done, a cake tester, long toothpick, or strand of uncooked spaghetti will come out clean when inserted into the center. Remove the cake from the oven.

8. Leave the cake in the pan to cool slightly while you make the syrup.

9 To make the syrup: In a medium sized saucepan combine the syrup ingredients, except vanilla. Bring to rapid boil then reduce to a simmer and cook (without stirring) for about 5 to 8 minutes, until the syrup thickens slightly. Remove from the heat and stir in the vanilla.

10. Use a long skewer to poke holes all over the cake. Pour about 1/4 cup of the syrup over the cake (still in the pan). Allow the syrup to soak in, then repeat again and again until all the syrup is used.

11. Cover the pan loosely with plastic wrap and allow the cake to sit overnight at room temperature to cool completely and soak in the syrup. When ready to serve, loosen the edges of the cake and invert onto your serving plate. If the cake won't release, don't force it. Place it in the oven, turn the oven to 350°F, and warm for about 10 minutes, to soften the sticky syrup.

Enjoy!

Mom's Ricotta Cheesecake by JoElaine (Balsamo) Quinn

Ingredients:

32 oz of whole milk ricotta

2 8 oz packages of cream cheese

8 Tbsps of sugar

2 Tbsps of fresh lemon juice

1 Tbsp of vanilla

6 eggs

1 I6 oz container of sour cream

Process,

1. Butter and flour a 9" springform pan. Preheat oven to 350 degrees.

2. Cream together ricotta and cream cheese. Add the sugar, lemon juice and vanilla. Beat well.

3. Blend in one egg at a time at low speed. Mix in sour cream and pour into pan. Place on a baking pan to catch any drips and bake for one hour.

4. Turn off the oven and leave cake inside for 3-5 hours to set.

5. Refrigerate overnight before serving. Serve with fresh berries, crushed pineapple or cherry pie filling.

Enjoy!

Dark Chocolate Brownies with Dark Chocolate Chips recipe by JoElaine (Balsamo) Quinn

Ingredients:

1 1/4 cup of flour

1/2 teaspoon salt

3/4 teaspoon of baking powder

1 bag 8.5 ounce unsweetened dark chocolate chips

10 Tbsps of unsalted butter

2 cups sugar

4 large eggs

1 Tbsp of vanilla extract

Process,

1. Preheat oven to 325 degrees 2. Line a 9x13” baking pan with parchment paper and spray with cooking spray.

2. In a medium bowl, stir together flour, baking powder and salt.

3. In a microwave-safe bowl, melt together 1 1/4 cups chocolate chips and butter in 30 second intervals. Add sugar, vanilla and eggs to the cooled down chocolate mixture, whisk to combine.

4. Fold in dry ingredients until just combined. Stir in remaining chips.

5. Spread batter into prepared pan and bake for 35 to 40 minutes until tester comes out clean with a few moist crumbs.

6. Place on cooling rack and let dark chocolate brownies cool completely before cutting.

Enjoy!