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Chocolate Cake With Berries

Published on 23 April 2015 Category: BlogRecipes Written by Andrea
Recipe Apr 14 Choclate Cake with Berries Copy   INGREDIENTS

filled chocolate cake with buttercream icing
2 tablespoons raspberry dessert sauce
11 fresh blueberries
Whipped cream




Cut a 2-by-6-inch wedge from the cake.
Garnish with raspberry sauce, blueberries and a
dollop of whipped cream. 
Makes 1 serving.

Fettuccini Calabrese

Published on 23 April 2015 Category: BlogRecipes Written by Andrea
Recipe Apr 16 Fettuccine Calabrese Copy  INGREDIENTS

1 pound New York Style* Italian sausage (hot or mild), removed from casings
1 tablespoon olive oil
1/4 cup butter
2 teaspoons crushed fresh garlic
2 tablespoons finely chopped shallots
3 cups sliced white mushrooms (10-15 medium)
1/4 cup white wine
1 cup half-and-half
1 cup diced fresh tomatoes
1 1/4 cups prepared marinara sauce
1/4 cup chopped fresh basil
Salt and pepper
1 pound fettuccine, cooked until al dente and drained
Grated Parmesan cheese


Cook sausage in olive oil in a skillet over medium heat until crumbled and browned. 
Drain oil and remove sausage to a dish. 
Add butter, garlic, shallots and mushrooms to the skillet. Cook over medium heat until tender and lightly browned.
Add wine and cook until reduced. Stir in half and-half.
Add cooked sausage, diced tomatoes and marinara sauce to the pan and cook for about 5-7 minutes over medium heat, stirring occasionally. 
Add basil and salt and pepper to taste.
Pour over cooked fettuccine and toss. Garnish with grated Parmesan. 
Makes 4-6 servings

Coffee Danish Explosion

Published on 16 April 2015 Category: BlogRecipes Written by Andrea
Recipe Apr 14 Coffe Danish Explosion Copy 


1/2 cup butter, softened
1 cup packed light brown sugar
8 assorted Danish pastries
4 cups granola, plus more for garnish
Whipped topping
Instant espresso powder
Melted chocolate or chocolate syrup
3 large eggs
2 cups heavy cream
1 can sweetened condensed milk
2 tablespoons vanilla extract (preferably Bourbon vanilla)


1. Preheat oven to 350°F.
2. Grease 8 cups of a deep muffin pan with butter. Add brown sugar to the
bottom of each cup and press firmly.
3. Place 1 Danish in each muffin cup, leaving the center hollow.
4. To prepare the custard, place eggs in a mixing bowl and beat for 1 minute.
Add cream, condensed milk and vanilla, stirring to blend well.
5. Pour custard into the center of each Danish. Top with granola.
6. Bake for 30 minutes, or until custard is set. Let cool for 30 minutes on a rack.
7. Flavor your favorite whipped topping with espresso powder.
8. To serve, garnish with whipped topping, chocolate and granola.
Makes 8 servings.