Umbrian Snowflake Cookies

umbrian cookies

I found these cookies in one of my old Saveur Italian cookbooks that was published back in 2015. These Umbrian snowflake cookies are served at festivals, wineries and charity bake sales and are a favorite of the residents from Montefalco in Umbria.

When flipping through the book, just the look of these cookies immediately caught my eye and I had to make them, I also thought how fun to make them in the winter, hence the name Umbrian”snowflake” cookies.

cookie recipe

The ingredients are pretty basic, but think of the end result as an elevated chocolate chip cookie, with crunchy cornflakes in and out of the batter.

cookie mix

It’s  easy to mix together and fun to make with your kids, because who doesn’t like a special kind of crunchy chocolate chip cookie?

ready to bake

After they’re pulled from the oven, let them cool down a bit, then you’re going to shower them all over with powdered sugar.

powdered sugar cookies

The powdered sugar resembles falling snow.

cookies and coffee

Of course you’re not limited to making these snowflake cookies only in the winter, you can make them anytime your heart desires!

Umbrian Snowflake Cookies
 
This recipe is adapted from the book, Saveur Italian Comfort Food.
Author:
Ingredients
  • 2½ cups all purpose flour
  • 1 t. baking powder
  • ¼ t. kosher salt
  • 1¼ cup granulated sugar
  • ½ cup plus 2 T. unsalted butter, softened
  • 3 eggs
  • 6 cups cornflakes (2 cups lightly crushed, 4 cups whole)
  • ¾ cup semi-sweet mini chocolate chips
  • confectioners sugar for sprinkling
Instructions
  1. Heat oven to 350F.
  2. Whisk flour, baking powder and salt in a bowl.
  3. In another bowl with a hand mixer cream the sugar and butter til fluffy.
  4. Add eggs one at a time til well incorporated.
  5. Add dry ingredients and mix until dough forms.
  6. Fold in crushed cornflakes and the chocolate chips.
  7. Divide dough into 28 balls and roll them into the whole cornflakes.
  8. Space 1 inch apart on a parchment lined baking sheet.
  9. Bake until golden and crisp, 20-22 minutes.
  10. Let the cookies cool down then dust with the confectioners sugar.

 

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Easy Strawberry Cream Puffs Made With Puff Pastry

cream puffs

Strawberry cream puffs are such a quick and easy dessert because in this version you use store-bought puff pastry. Strawberries are good to use because you can dice them up really small and then easily fold them into the heavy whipped cream and mascarpone.

ingredients for cream puffs

Valentine’s Day is near and this would be the perfect ending to a special dinner, it’s light and creamy and the strawberries really shine through.

cut pastry

Just cut your puff pastry into squares, you don’t even have to dock it because you want them to puff up.

baked pastry

Then all you have to do is slice them in half and you’ll have a top and a bottom created.

strawberry cream

With your filling prepared you’re ready to spoon or pipe it right onto the puffed up pastry sheet.

strawberry cream puffs

Your dessert is done, all you have to do is give them a good dusting of powdered sugar and enjoy!

Easy Strawberry Cream Puffs Made With Puff Pastry
 
An easy creamy decadent dessert worthy for a special occasion like Valentine's Day.
Author:
Ingredients
  • 1 sheet of puff pastry, thawed
  • sprinkling of turbinado sugar, optional
  • STRAWBERRY PASTRY CREAM
  • 1 cup of strawberries, diced small, extra for garnish
  • 8 oz. mascarpone cheese, room temperature
  • 1 cup of heavy whipping cream
  • 1 teaspoon, vanilla
  • ½ cup powdered sugar, extra for dusting
Instructions
  1. Heat oven to 400 degrees and place some parchment on a baking sheet.
  2. Cut your puff pastry into squares, you can easily get 6 to eight slices depending on the size of your puff pastry sheet, no docking necessary.
  3. If using turbinado sugar press some onto the tops.
  4. Place into the oven for 10- 15 minutes til nice and golden, ovens do vary so check.
  5. Remove and let them cool down completely.
  6. When completely cooled you can slice them in half lengthwise.
  7. To make the strawberry cream, place the mascarpone into a deep medium bowl using a hand mixer to smooth it out, adding the vanilla and powdered sugar.
  8. Pour in the heavy cream and continue to mix well until mixture holds together well and is not runny.
  9. Fold the diced strawberries into the cream mixture being careful not to add juice if there is some.
  10. Pipe or spoon the mixture onto your pastry sheet bottoms, add a few extra sliced strawberries on top of the mixture if you want, put the lid on and sprinkle powdered sugar all over the top.
  11. Place on your serving plate with a couple whole fresh strawberries for garnish.

 

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Spaghetti Squash Egg-in-a Hole

spaghetti squash nest

Spaghetti squash egg in a hole can be an easy and healthy breakfast, brunch, lunch or even dinner. It’s also low carb, gluten free and packed with protein, something we’re all thinking about post holiday celebrations.

flaked spaghetti squash

I love spaghetti squash, I make it quite often it’s so versatile and really fills you up, in a good way. This recipe comes together fast if you roast your squash ahead of time and have your “spaghetti strands” read to go.

Here are a couple of my other favorite ways to use spaghetti squash.

spaghetti squash nests

Then all you do is grab a handful of your spaghetti squash and form it into a circle making a hole in the center.

cheese in nests

Then you’re going to fill that hole with some grated mozzarella so that the egg can sit right in there.

uncooked eggs in squash. nests

Carefully crack your egg into the center and adorn it with some pre-cooked toppings like bacon or some sautéed peppers, you can also use some sliced cherry tomatoes as well.

cooked squash egg in a hole

Bake it until the whites are set and you’ll have a very delicious, satisfying and fun to eat meal!

Enjoy!

5.0 from 1 reviews
Spaghetti Squash Egg-in-a Hole
 
A healthy and protein packed meal using versatile spaghetti squash, that's so delicious and fun to eat.
Author:
Ingredients
  • 1 spaghetti squash , medium to large size. Cut lengthwise with seeds scooped out
  • eggs, depending on how many "nests" you get from your squash, I got 5, one for each
  • No need for precise measuring here.
  • grated mozzarella to fill in the holes
  • grated parmesan
  • olive oil, salt and pepper
  • pre-cooked toppings like half pieces of cooked bacon, or some sautéed colored peppers with additional sliced cherry tomatoes
  • chopped parsley
Instructions
  1. You can roast your spaghetti squash ahead of time if you wish, which I usually do.
  2. Take your squash that has been cut with all the seeds. scooped out, drizzle with olive oil, salt and pepper. Place the squash cut side down on parchment paper and roast in an oven at 360 degrees until a knife goes through with a little resistance. The key is you don't want the squash overcooked, it can become mushy and watery, which you don't want. I like the squash cooked al'dente.
  3. Mine took about 25 minutes, but keep checking it all depends on the size of your squash.
  4. Then let the squash cool down flake the inside all over to get your spaghetti strands.
  5. Place the strands in a bowl and season it with a handful of grated parmesan, salt, pepper and a drizzle of olive oil.
  6. Place another sheet of parchment on a baking sheet, turn your oven up to 425F.
  7. Grab a handful of the spaghetti squash and place it on the parchment forming a circle with a hole in the center. Make sure the edges are high enough to hold in the egg, but the grated mozzarella will help with that as well.
  8. After you have your nests made, sprinkle each center with the grated mozzarella cheese, then place the cracked egg on top.
  9. Arrange the toppings of your choice right on top of the spaghetti nests.
  10. Drizzle the tops with olive oil and sprinkle each with grated parmesan cheese.
  11. Carefully place the sheet pan into the hot 425F oven and bake til the whites are set, around 15 minutes, but keep checking.
  12. Remove from the oven. and garnish with more parmesan and chopped parsley.
  13. Enjoy!

 

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