Posted on Thursday, 25th July 2013 by Grace Massa Langlois

Sweet Ricotta Fritters (frittelle di ricotta) is a traditional Italian favourite typically prepared for Carnevale. They’re very similar to the French beignets. During Carnevale festivities it would be difficult not to succumb to the temptation to enjoy these sweet fried pastries

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Photo of Sweet Ricotta Fritters dusted with confectioners' sugar and drizzled with butter-rum caramel sauce displayed on white rectangle-shaped serving dish displayed in a row, one behind the other.
Posted by Grace Massa Langlois with 6 comments

Posted on Friday, 28th June 2013 by Grace Massa Langlois

The mere mention of the availability of fresh figs is enough to get my family rushing to the markets to get their hands on as many of the elusive treats as they can (they’re obsessed over figs). Fresh figs are

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Photo of Caramelized Fig, Raspberry and Crème Mousseline displayed on white cake stand.
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Posted on Friday, 21st June 2013 by Grace Massa Langlois

Cronuts – the new doughnut craze. There’s been so much hype about pastry chef, Dominique Ansel’s new croissant doughnut creation that it’s inspired me to try and replicate them. The new doughnut is part flaky pastry, and part cream-filled doughnut, how could I

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Photo of two Croissant Doughnuts, one cut in half exposing the many interior layers.
Posted by Grace Massa Langlois with 10 comments

Posted on Friday, 3rd May 2013 by Grace Massa Langlois

Chiacchiere, sweet pastry fried until crispy and dusted with confectioners’ sugar, is traditionally prepared for Italian Carnevale. These Venetian Fried Pastries or Italian fritters go by different names, Crostoli, Cenci, Bugie, Cioffe, Frappe, Fiochetti, Sfrappole, and Galani, depending on the region in which they are

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A photo of Chiacchiere on a white rectangle shaped serving dish.
Posted by Grace Massa Langlois with 6 comments

Posted on Friday, 18th January 2013 by Grace Massa Langlois

During the holidays I was in charge of preparing the desserts and when my niece, Natalie, requested Lemon Meringue Tart I couldn’t disappoint. Plus whenever I get the chance to prepare a citrus dessert I’m right on it because both

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A photo of Lemon Meringue Tart in a white ceramic tart dish displayed on a white cake stand with a black background.
Posted by Grace Massa Langlois with 16 comments

Posted on Friday, 11th January 2013 by Grace Massa Langlois

After my unexpected and long absence I wanted to come back with an irresistible sweet treat and I thought this Caramel, Peanut Butter Mousse and Chocolate Tart would be the perfect recipe to share. It’s ooey, gooey, sweet, salty and

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A photo taken looking down on a mini Caramel, Peanut Butter Mousse and Chocolate Tart that 's been cut with the slice set off slightly to the right displayed on baking paper with dessert spoon.
Posted by Grace Massa Langlois with 18 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