Cupcakes with toasted coconut & almonds

...because sometimes, you need to make 24 cupcakes at the end of the day.

Ingredients:

For the Cake:

Cake flour (or box of cake mix)

1 1/3 cups water

1/3 cup canola oil

3 large eggs

coconut

almonds

For the Icing:

3 3/4 cups confectioners sugar

1/2 cup butter, softened

3-4 tablespoons milk (add for your desired consistency)

1 teaspoon vanilla

3/4 cup cocoa powder

Recipe:

Preheat oven to 350 degrees F. Lightly brown coconut & almonds for 4-7 minutes.

Blend cake mix together and pour into cupcake pans.

Combine in large bowl, with mixer at low speed, confectioners sugar, butter, milk and vanilla. Beat at medium speed 1-2 minutes until creamy. Add cocoa mix and beat until combined. If desired, add more milk until frosting is spreading consistency.

*Makes 24 cupcakes

bon appetit

Biscotti Regina

* Recipe adapted from Sopranos family cookbook

Ingredients:

1/2 cup milk

2 cups unhulled sesame seeds

4 cups all-purpose flour

1 cup sugar

3 1/2 tsp baking powder

1/2 tsp salt

1/2 pound ( 2 sticks) unsalted butter, cut into pieces and softened

2 large eggs, at room temperature

1 tsp vanilla extract

1 tsp grated orange zest

Recipe:

Preheat oven to 350 degrees F. Butter and flour two large baking sheets.

Pour the milk into a shallow bowl. Spread the sesame seeds on a piece of wax paper. Set aside.

In the large bowl of an electric mixer, stir together the flour, sugar, baking powder, and salt. On low speed, beat in the butter a little at a time.

In a medium bowl, whisk the eggs, vanilla, and orange zest. Stir the egg mixture into the dry ingredients until well blended.

Pinch off a piece of dough the size of a golf ball and shape it into a log of 2 1/2 inches long and 3/4 inch thick.

Dip the log in the milk, then roll it in the sesame seeds. Place on a prepared baking sheet and flatten slightly. Continue wit the remaining dough, placing the cookies about 1 inch apart.

Bake for 25 to 30 minutes, or until well browned. Let cook on the baking sheets for 10 minutes, then transfer the cookies to a rack to cool completely. Store in an airtight container.

bon appetito.

Blueberry Tart with Walnut Crust

*Make ahead tip: Refrigerate for up to 1 day.

Ingredients:

For Crust:

1/2 cup walnuts, lightly toasted

1 cup graham cracker crumbs

1 large egg white

1 tablespoon butter, melted

1 tablespoon canola oik

pinch of salt

For Filling:

8 ounces reduced-fat cream cheese, softened

1/4 cup reduced-fat sour cream

1/4 cup plus 2 tablespoons pure maple syrup

2 cups fresh blueberries

Recipe:

To prepare crust: Preheat oven to 325 degrees F.

Coarsely chop walnuts in food processor. Add graham cracker crumbs and process until the mixture looks like fine crumbs.

Whisk egg white in a medium bowl until frothy. Add the crumb mixture, butter, oil, and salt; toss to combine. Press the mixture into the bottom and 1/2 inch up the sides of a 9-inch removable-bottom pan. Set the pan on a baking sheet. Bake until dry and slightly darker around the edges, about 8 minutes. Let stand to cool.

To prepare filling: Beat cream cheese, sour cream and 1/4 cup maple syrup in a medium bowl with an electric mixer on low speed until smooth. When the crust is cool, spread the filling evenly into it, being careful not to break up the delicate crust. Arrange blueberries on the filling, pressing lightly so they set in. Drizzle the remaining 2 tablespoons maple syrup over the berries. Chill for at least 1 hour to firm up.

buon appetito.