Comare, hurry up, are you ready...the panettone's on special...(gotta get those deals on panettone. Have you seen the price of some of them Mizzica😳)
What’s Christmas without Cachi!
💯💯💯 Most Definitely!! I may forgive....but I NEVER FORGET
Cucidati - Italian Fig Cookies , Don't wait till Christmas to bake these wonderful Italian Cookies! Full of sweet and deep flavored figs!
2 1/2 cups all-purpose flour
1/2 cup whipping cream + 2 tablespoons butter
1/3 cups sugar
1/4 teaspoon baking powder
1 egg (beaten)
1 teaspoons vanilla
Cookie crust: In a large mixing bowl combine flour, 1/3 cup sugar,
And baking powder. Cut in butter till pieces are the size of small peas.
Stir in the whipping cream (un-beating) and egg till all is moistened.
Divide dough in half. Cover and chill about 2 hrs until easy to handle.
1 8-ounce package (1 1/2 cup dried figs) I like the light ones (figs)!!
3/4 cup light raisins
1/4 cup slivered almonds (or 1 cup coarse almonds and walnuts)(I like a lot of nuts)
1/2 dried mixed fruits- a little citron, orange .
1/4 cup sugar
1/4 cup hot water
1/4 teaspoon ground cinnamon
For the filling: In a food processor bowl or with the coarse blade of a food
Grinder, process or grind figs, raisins, and almonds till coarsely chopped.
In a medium mixing bowl combine the 1/4 cup sugar, hot water, cinnamon and
pepper. Stir in the fruit mixture. Let filling stand till the dough is thoroughly
Roll each half of the dough into a 12-inch square. Cut each square into twelve
4x3-inch rectangles. Using a heaping tablespoon of filling for each rectangle,
Spread filling along one of the short sides of the rectangle. Roll up from that side
Place rolls, seam side down, on an ungreased cookie sheet. Curve each roll slightly.
Snip outer edge if curve three times. Brush with egg wash & sprinkle with decorative
Bake in a 350 oven for 20 to 25 minutes or till done. Remove and cool.
It’s here!!! 🙈 Enjoy the season! God Bless! 🎄
When nonna puts the red wine stopper as Christmas decoration/ against the Malocchio 🌶🤘🌶...🤣🤣🤣 She’s too cute!!! Thanks for sharing @pbueti08 ...God Bless ❤️
I never really believed I talked with my hands...Camera doesn’t lie! 🤣🤣🤣🤣🙈
Did your Nonna buy you clothes that were too big...so you can grow into them 🤣🙈 Didn’t you HATE getting clothes for Christmas 😩
One of my pet peeves!!
Something to get you going this Morning! Aballati! 💃🏻🕺🏻.
Tarantella calabrese ballata Reggio Calabria..!! Grazie!🙏🏽 a tutti voi per il sostegno che ci avete dato per questa bellissima giornata. grazie! gracias! Buon ascolto...👌🏽💪🏽🤗
Il cantiere sotto casa.Un sogno che si avvera.
"We zaccuri,mannaia la culonna,aundi lo mettisti lu generatore.Mannaia la ma****a."
I know you know some Calabrese Gossip Girls yourself 🤣🤣🤣... #icummari
6 tablespoons unsalted butter
¼ cup plus 2 tablespoons sugar
¼ cup milk
½ teaspoon salt
2 ¼ cups flour
1 whole egg plus 1 yolk
3 tablespoon dark rum
Grated zest of 1 lemon
Juice of ½ lemon
Vegetable oil for deep-frying
In the top of a double boiler, melt the butter, then add the sugar, milk and salt.
In the bowl of an electric mixer, combine the flour, butter-milk-sugar mixture, whole egg and egg yolk, rum, lemon zest and juice. Mix until the dough is soft but not sticky, 10 to 15 minutes.
On a lightly floured surface, cut the dough in half and roll out each piece to form a rectangle 1/8” thick.
With a fluted cutter, cut the dough into 1” x 6” strips and form each one into a very loosely knotted bow.
In a deep fryer or deep, wide skillet, heat the vegetable oil just short of the smoking point and fry the bows in batches, turning them once, until golden brown.
Transfer to paper towels to drain, allow them to cool and sprinkle with confectioners’ sugar.
I Wish My Clients Where That Happy In The Chair!!! 🤣🙈 What a Cutie!! 💚⚪️❤️
Cute ! Yes Or No 😍😍 😘
Tag 5 of your friends 😍😍 ❤ 🎥 Unknown Please DM for credit 📸
How Cute Is This Nonno ❤️ God Bless Him 🙏
Time flies when you're having fun! 😂❤️
We all know a Nonno who makes their grandchildren laugh like this 🤣🤣🤣 Or Cry 😭 🤣🙈
On A Serious Note...
Each year on November 25, the International Day for the Elimination of Violence against Women is commemorated. A commemoration in essence is an opportunity to reflect on the challenges, prove that progress can be made and celebrate victories. It is also a reminder of the obligations and the responsibility we all must own at both the private and the public level to ensure that every woman, every girl, in all corners of the world lives in a world free of violence and fear. They must be enabled to enjoy their most fundamental right to physical integrity and security.
http://www.ipsnews.net/2016/11/25th-november-international-day-for-the-elimination-of-violence-against-women/ #endviolenceagainstwomen #november25th
It’s that time of year! 😋 How come mine don’t peel that easy 🙈.
Abbrustolite al punto giusto esternamente e morbide all'interno, le caldarroste sono il sapore tipico dell'autunno mediterraneo.
Cotte alla brace dopo essere state appena "castrate", ovvero incise logitudinalmente, sono uno dei modi più ghiotti di gustare questo straordinario frutto autunnale.
Gotta love them!!! 🤣 Italian men 💚⚪️❤️
Black Friday 🤣🤣🤣
Have a second or third cup to celebrate~~ ~~Espresso – that thick, bold Italian-style coffee – got its name thanks to the technology used to make the dark, rich brew, which is “pressed out” and tailor made ‘pronto’ for its consumer.
Espresso, which is also the base ingredient for other popular coffee beverages such as cappuccino, café latte and macchiato, has come a long way since its invention in Italy sometime around the 1900s.
So let’s toast the rise of this complex and concentrated concoction with -- what else – a shot of espresso as we mark
National Espresso Day on November 23. ☕️☕️☕️ 💚⚪️❤️
Only one Nonna 🙈
Mostaccioli di Mamma
Recipe type: Dessert Cuisine: Italian
Prep time: 40 mins Cook time: 20 mins Total time: 1 hour
Serves: 5 dozen
There are so many variations to be found... My recipe for Mostaccioli di mamma makes an almond based, soft,chocolaty, spicy, honey-flavoured cookie.
5 - 5½ cups all purpose flour
4 teaspoons baking powder
1 teaspoon cloves
½ teaspoon cinnamon
2 oz unsweetened cocoa powder (2/3 cup) (I prefer to use Rodelle)
1 pound coarsely ground almond (3½ cups)
6 eggs, room temperature
1 pound honey (1⅓ cups)
1 cup granulated sugar
zest of 2 oranges
juice of 1 orange
1 teaspoon pure vanilla extract
Good quality chocolate for glazing. (I prefer a bittersweet chocolate...at least 70%)
Preheat oven to 350° F. Position rack in the center.
Line baking sheet with parchment paper.
In a large mixing bowl, sift together dry ingredients. (flour, baking powder, cloves, cinnamon, and cocoa).
Add ground almonds,mix and set aside.
In a large mixing bowl or the bowl of an electric mixer fitted with the whisk attachment, beat the eggs.
Add honey. Continue to whisk until well thickened.
Add sugar. Beat well.
Add orange zest, juice and extract.
Switch to paddle attachment. Add flour mixture until just combined. (Dough will be soft and sticky).
Working with dough in thirds, place on well-floured wooden board and roll out to ¼" thick. (Dough can be pushed into a rectangular shape).
With a diamond-shaped cutter or with a knife cut dough. (I use a 2-inch cutter).
Place on cookie sheets.
Bake at 350° F for about 15-20 minutes or until firm to touch.
Let cool completely before glazing with chocolate.
For the chocolate glaze, melt the chocolate in a double boiler. With a pastry brush, coat the mostaccioli with chocolate.
Can be stored in an airtight container, in a cool place for weeks.
Credit: shelovesbiscotti.com #mostaccioli
Bring On The Panettone 🤣🤣🤣!
Tag someone who loves panettone ⬇️
“BRUTTI MA BUONI COOKIES (UGLY BUT GOOD COOKIES)”
The term brutti ma buoni means ‘ugly but good,’ and is quite apt, because these traditional drop cookies don’t look too attractive, but vanish off the serving plate in minutes.
They take a little effort to make, but are well worth it.
Makes about 25 cookies
1 1/4 cups powdered sugar
1/2 cup blanched peeled, and toasted almonds
1/2 cup toasted hazelnuts, shelled
6 egg whites
A healthy pinch of powdered cloves and powdered cinnamon
1/2 tsp of vanillin or a few drops vanilla extract
Grind the nuts to a powder, ideally using a mortar and pestle (the toasting of the nuts makes this operation much more successful). If you don’t have a mortar and pestle, either chop the nuts very finely by hand, or pulse them to a powder in your blender.
Beat the egg whites until stiff peaks form, and carefully fold in the nuts, sugar, spices, and vanilla.
Turn the batter into a saucepan and heat it, stirring gently, over a low flame until it thickens and just becomes golden in color; this will take about a half hour.
While doing this, preheat your oven to 160°C (320°F) and butter a cookie sheet.
Take the thickened batter, and drop it, less than a tablespoon (about half a walnuts’ worth) at a time, onto the cookie sheet, leaving some space between drops.
Bake the Ugly but Good for about 40 minutes.
Let them cool thoroughly and enjoy with a glass of robust red wine and a good book.