Panna Cotta Brain…Happy Halloween!


Tomorrow’s HALLOWEEN and that’s my treat for you all, a delicious brain-shaped Panna Cotta, drizzled with strawberry syrup and served along with mini marshmallows. This recipe is very simple, you’ll only need a brain gelatin mold and lot of heavy whipping cream. To make it tastier and creepier, I’ve inserted in the Panna Cotta a syringe filled with strawberry syrup.

Keep it always simple, scary and delicious.

Happy Halloween from your Queen In The Kitchen and family!

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Photo Credits: Ale Gambini – Maurizio “Otto” De Togni


6 tbsp cold water

6 tsp powdered gelatin

4 cups heavy whipping cream

3/4 cup granulated sugar

1 tbsp vanilla extract

strawberry syrup, to drizzle

mini marshmallows, to garnish


Bloom the gelatin in cold water. Set aside.

In a medium saucepan, combine heavy whipping cream and sugar and heat until bubbles forms around the rim. Add the vanilla extract and gelatin and stir until the gelatin is dissolved.

Remove from heat and pour the mixture into the brain mold. Allow to cool off then place in the refrigerator overnight.

Unmold the panna Cotta it into a plate, drizzle with strawberry syrup and garnish with mini marshmallows.

Happy Birthday & Happy International Women’s Day

March 8th, 2018 …Happy Birthday to my wonderful daughter Angelica and Happy International Women’s Day too. So much to celebrate and to be happy for!!! Here is the cake I baked for the birthday girl, a delicious 8-shaped pan di Spagna (Italian sponge cake) frosted with white chocolate buttercream and garnished with fresh flowers, raspberry macarons, fresh strawberries, chocolate kisses and rainbow candies.



Double Chocolate Creepy Cookies…Happy Halloween!!!

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The idea of these cookies came up while I was watching with my four years old daughter the movie “E.T.”. I didn’t remember how sweet and creepy E.T. was so I decided to bake something alien-like for Halloween 2014. I just added to my favorite double chocolate chip cookies recipe M & M’s white chocolate candy corn candies instead of semi-sweet chocolate chips, then I put two orange candies over each cookie to create alien eyes. These cookies are soft, rich and amazingly chocolatey. I baked 12 of them and they were gone in no time.

Happy Halloween!!!

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Photo by Ale Gambini

Yields : 12 medium cookies

Difficulty : easy

Prep Time : 15 min.

Cook Time : 10/12 min.


1 cup + 2 tbsp all-purpose flour

5 tbsp cocoa powder

1/2 tsp baking powder

1/4 tsp salt

14 tbsp unsalted butter, softened

1  1/2 cups light brown sugar

1 egg

1 tsp vanilla extract

3/4 cup white chocolate M & M’s candy corn candies + 2 orange candies for each cookies, to decorate


– Preheat oven at 350 F degrees.

– Sift together flour, cocoa powder, baking powder and salt. Set aside.

– With a hand or stand mixer, cream butter and sugar until creamy.

– Mix in the egg then the vanilla until combined.

– Slowly incorporate the dry ingredients into the wet ingredients.

– Stir in the M & M’s candy corn candies.

– Scoop 1 tablespoon slightly rounded of dough for each cookie on a parchment-lined baking sheet. Decorate each cookie with 2 orange M & M’s candy corn candies.

– Bake for 10/12minutes.

– Allow to cool on the baking sheet for a couple of minutes than transfer to a wire rack to cool completely.