Posted on Friday, 15th June 2012 by Grace Massa Langlois

Apricots are so much better cooked than raw and roasting them in a poaching liquid of sweet white wine and vanilla intensifies the sweetness and flavour. Apricots with vanilla can only be described as a match made in heaven. It’s

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A close up photo of an Italian Pastry, Apricot Tart with Crema Diplomatica.
Posted by Grace Massa Langlois with 18 comments

Posted on Friday, 9th March 2012 by Grace Massa Langlois

I was craving one of my favourite dessert combinations, Sweet and Salty and I remembered these, Chocolate-Caramel Cookie Bars my friend Debra (Smith Bites) made a little while back. When Debra posted about them I recall wanting to run into the

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A photo of Salt Caramel dessert, Chocolate Caramel Cookie Bars displayed on a white dish.
Posted by Grace Massa Langlois with 30 comments

Posted on Wednesday, 22nd February 2012 by Grace Massa Langlois

My sister, Connie, brought me not one, not two, but three delicious Italian treats in the past week, Lasagna, Cicerchiata (Italian Honey Balls) and these amazing Sweet Rolls, Pagnottini. Connie met me at the fabric store on one of my endless

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A cropped photo of Italian Pastry Buns arranged in a row on a white, rectangle-shaped dish.
Posted by Grace Massa Langlois with 20 comments

Posted on Friday, 3rd February 2012 by Grace Massa Langlois

Crema Fritta alla Veneziana, Venetian Style Fried Cream, traditional street food enjoyed throughout Veneto, Italy, is going to knock your socks off! Fried desserts (in my opinion) are the ultimate indulgence (or is chocolate? hmm…) and this one is absolutely

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A photo of Crema Fritta alla Veneziana, Venetian Style Fried Cream, dusted with confectioners' sugar in a paper cone displayed on a dark wooden board.
Posted by Grace Massa Langlois with 18 comments

Posted on Friday, 23rd December 2011 by Grace Massa Langlois

Zeppole di San Giuseppe (Saint Joseph’s Day Fritters), scrumptious deep-fried Italian Fritters are made with pasta choux or bignè (cream puff dough). The pastry dough is piped into nests and deep-fried creating a crispy outer crust.  The choux pastry nests are truly irresistible

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A photo of 4 Zeppole di San Giuseppe, St. Joseph's Day Fritters on a white rectangular dish set off to the side.
Posted by Grace Massa Langlois with 14 comments

Posted on Friday, 28th October 2011 by Grace Massa Langlois

I’m back with something special – Mocha Cupcakes with Chocolate Mousse Frosting.    I feel like it’s been months since I’ve been in the kitchen covered in flour with smears of chocolate on my face.  I hadn’t even had anything chocolate

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A photo of 3 Mocha Cupcakes with Chocolate Mousse Frosting topped with a Whopper on a white rectangular dish.
Posted by Grace Massa Langlois with 54 comments

Posted on Friday, 5th August 2011 by Grace Massa Langlois

Bomboloni, fluffy pillows of rich and tender fried pastry dough rolled in sugar and filled with velvety Crema Pasticcera {Italian Pastry Cream}, fresh and warm out of the oven.  Have I enticed you to indulge?  One thing’s for certain –

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A photo of Bomboloni alla Crema, Italian Cream-Filled Donuts.
Posted by Grace Massa Langlois with 96 comments

Posted on Friday, 22nd July 2011 by Grace Massa Langlois

Last weekend my sisters, Connie and Anna, came over for a visit and a day of baking. What did we bake? Italian cookies – trays and trays of them.  How many are left? Not too many!  The Italian Cookie (well in

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A photo of 3 Pesche Dolci {Italian Peach Cookies} stacked one on top of the other.
Posted by Grace Massa Langlois with 62 comments