Nutella Mug Cake

Baby it’s cold outside, at least here in LA, and it’s World Nutella Day!!! Stay warm and spread the love by watching me preparing my fool-proof Nutella Mug Cake. It only takes few ingredients and a couple of minutes in the microwave to make this yummy treat.

Nutella is the world-famous hazelnut spread manufactured by the Italian company Ferrero.  The first jar of Nutella left the factory in Alba (Piedmont) on April 20, 1964. Nutella is now sold in over 160 countries, but every country has a different ingredient list.

I personally grew up eating Pane e Nutella (the original one) and its unmistakable taste means home to me.

Enjoy the video recipe and don’t forget to subscribe to our YouTube Channel
http://www.youtube.com/AlessandraGambini

Buon Appetito!

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Photo by Ale Gambini

Yields : 1 mug cake

Difficulty : easy

Prep Time : 5 min.

Cook Time : 2 min.

INGREDIENTS

2 tbsp all-purpose flour

1/4 tsp baking powder

1/4 cup Nutella

2 tbsp whole milk

1 egg

1 mug

DIRECTIONS

Place the flour in the mug.

Add the baking powder and mix.

Add the Nutella and the milk and stir until well combined.

Crack in the egg and stir until well blended.

Cook in the microwave for 2 minutes.

Dust with powdered sugar.

Enjoy warm.

Chocolate Pumpkin Truffles…Happy Thanksgiving!

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Since I moved to the United States, Thanksgiving has become one of my favorite Holiday because I love the idea to take a moment to say thank you and to count my blessings. Today I want to say thank you to you all by sharing my uber-delicious chocolate pumpkin truffles recipe. I made these truffles with Pan Di Stelle, the chocolate and hazelnut Italian cookies topped with iced sugar stars. You can easily find them on Amazon or at any Italian markets. You can definitely substitute the canned pumpkin puree for fresh pureed pumpkin with the ratio 1:1. I used ground cinnamon but you can use pumpkin spice blend instead.

Happy Thanksgiving to you and your loved ones from A Queen In The Kitchen!

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Photo by Ale Gambini – A Queen In The Kitchen

 

INGREDIENTS

40 Pan Di Stelle cookies

8 ounces cream cheese, room temperature

1/3 cup pumpkin puree, fresh or canned

1 teaspoon ground cinnamon

unsweetened cocoa powder, to coat

1 cup semi-sweet chocolate chips, melted

 

DIRECTIONS

Pulverize the cookies in a blender or place them in a sturdy plastic bag and roll into fine crumbs.

In a medium bowl, place pulverized cookies, cream cheese, pumpkin puree, cinnamon and mix thoroughly with a wooden spoon until well blended.

Shape into 1-inch balls and place them over a baking sheet lined with parchment paper.

Refrigerate 10 minutes.

Roll them in cocoa powder or dip them in melted chocolate chips.

Keep refrigerated until serving.

Piedmont Hazelnut Cake On Expo 2015 Worldrecipes Homepage!

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In a couple of days Expo 2015, the Universal Exposition held in my hometowm Milan (Italy) will end. The theme chosen for the 2015 Milan Universal Exposition is Feeding the Planet, Energy for Life. This embraces technology, innovation, culture, traditions and creativity and how they relate to food and diet.

It has been a long and delicious journey, and such a great honor to be a part of it with my authentic Italian recipes, video recipes and recipes from around the world.

Today I couldn’t be happier to have once again one of my recipes featured on Expo 2015 Worldrecipes homepage along with prestigious Chef Ambassadors such as the Michelin starred Antonino Cannavacciuolo, the Maître Chocolatier Ernst Knam and one of my culinary hero Gualtiero Marchesi, the father of the modern Italian cuisine.

A huge thank you to @Expo2015Milan for this amazing experience  #expoworldrecipes #Expo2015 #tastetheplanet .

To check my Piedmont Hazelnut Cake and other delicious recipes, please visit the Expo Worldrecipes homepage in the section Scent of Hazelnut

http://worldrecipes.expo2015.org/en/

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or directly on :

http://worldrecipes.expo2015.org/en/recipe-piedmont_hazelnut_cake_4002.html

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Grazie and enjoy!!!

Lemon Hazelnut Ciambellone

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I’ve always loved to bake Ciambelle, the traditional Italian cakes with the hole, and this one is a huge one so I’ll call it Ciambellone (big ciambella). This cake has a delightful, airy texture with a citrus and nutty flavor. I used to enjoy a slice of this delicious treat for breakfast or afternoon tea. If stored in an air-tight container, it will last fresh for the whole week.

Enjoy as is or slightly coated with a thin layer of your favorite hazelnut spread.

Buon Appetito!!!

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Photo by Ale Gambini – BreadLoveAndDreams.com

Servings : 12

Difficulty : easy

Prep Time : 20 min.

Cook Time : 50 min.

INGREDIENTS

2 cups all purpose flour
2 cups potato starch
1 sachet Italian baking powder with vanilla (I would suggest Bertolini brand)
1.5 cups granulated sugar
6 eggs, separated
1 cup canola oil
1 cup water
1 large organic lemon (juice and grated rind)
1/2 cup hazelnuts, coarsely chopped
powdered sugar, for dusting

DIRECTIONS

Preheat oven at 350 F degrees.
Grease a 10 inch bundt cake pan with baking spray or butter and flour.
In a large bowl, sift the flour, the potato starch, the baking powder and set aside.
With a hand or stand mixer cream the egg yolks and sugar until pale yellow and creamy.
Add half of the flour mixture, then one cup of canola oil and beat until incorporated.
Add the rest of the flour mixture, one cup of water, lemon juice, lemon zest and beat until well incorporated.
Whip the eggs whites at stiff peaks.
Fold gently the whipped egg whites into the cake batter.
Pour into the cake pan.
Sprinkle with chopped hazelnuts.
Bake for 50 minutes or until a toothpick comes out clean.
Allow to cool completely in its pan, then sprinkle whit powdered sugar.

Hazelnut Canestrelli

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Canestrelli (literally little baskets) are crumbly, flower-shaped, Italian cookies from Piedmont and Liguria region. This is a revisited version with hazelnut flour. These cookies are the perfect treat for breakfast or snack time, delicious with a cup of tea  or a cappuccino. Although the original recipe of plain Canestrelli recalls for hard-boiled egg yolks, I just used egg yolks but either way it will works beautifully.

Buon Appetito !!!

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Poto by Ale Gambini – BreadLoveAndDreams.com

Yields : 20 cookies

Difficulty : easy

Prep Time : 1h   20 min.

Cook Time : 10 min.

INGREDIENTS

1.77 (225 gr.) flour 00

1/2 cup hazelnuts

1/4 cup granulated sugar

1 tsp vanilla extract

2 egg yolks

7 tbsp unsalted butter, softened

powdered sugar, to sprinkle

DIRECTIONS

– Toast the hazelnuts in a large skillet for a couple of minutes. Allow to cool.

– Grind the hazelnuts in a food processor or high speed blender.

– In a large bowl sift flour then add hazelnuts and sugar and blend the ingredients together.

– Add egg yolks, vanilla extract and mix well.

– Cut the butter into small cubes than add them to the flour mixture and knead until a firm and smooth dough forms.

– Wrap the cookie dough with cling paper and let rest in the fridge for an hour.

– Preheat oven at 350 F degrees.

– Roll the dough 1/2 inch thick on a work surface.

– Cut the dough with a flower-shaped cookie cutter and make a hole into the center with a small flower-shaped cookie cutter or with the back of a pastry tip.

– Place the cookies on a baking sheet covered with parchment paper.

– Bake the cookies for 8-10 minutes.

– Allow to cool on a cooling rack than sprinkle with plenty of powdered sugar.

Piedmont Hazelnut Cake

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Hazelnut cake, hazelnut spread, hazelnut gelato, I love everything made with this precious gift of nature. This is one of my favorite cake, a traditional dessert from Piedmont, a north-western region of Italy, land full of amazing products as the Piedmont Hazelnut IGP. The Piedmont Hazelnut as known as Tonda Gentile Tribolata has a spheroidal seed, a mild taste and is easy to peel after toasting. Its production is concentrated in the province of Asti, Alessandria and Cuneo. The denomination I.G.P. guarantees to the consumers the authenticity of this product. Enjoy a slice of this cake with a glass of Moscato D’Asti.

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Photo by Ale Gambini – BreadLoveAndDreams.com

Servings : 6-8

Difficulty : easy

Prep Time : 20 mins.

Cook Time : 35 Mins.

INGREDIENTS

2 cups Piedmont Hazelnuts, toasted

1 stick (8 tbsp) unsalted butter, melted

1 cup granulated sugar

3.53 oz. all-purpose flour, sifted

1 sachet vanilla baking powder (1/2 oz or 16g)

3 eggs, separated

1/8 tsp salt

powdered sugar, to sprinkle

DIRECTIONS

– Preheat oven at 375 F degrees.

– Grease a 9 inch cake pan with baking spray or butter and flour. Set Aside.

– Grind the hazelnuts in a food processor or high speed blender.

– Mix the hazelnuts with sugar, flour and vanilla baking powder.

– Add the egg yolks and butter and blend thoroughly.

– Whip the egg whites with the salt at stiff peak.

– Gently fold in the whipped egg whites into the hazelnut mixture.

– Bake for 35 minutes.

– Allow to cool completely in its pan.

– Sprinkle with powdered sugar before serving.

Lemon Hazelnut Ciambellone

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I’ve always loved to bake Ciambelle, the traditional Italian cakes with the hole, and this one is a huge one so I’ll call it Ciambellone (big ciambella). This ciake has a delightful, airy texture with a citrus and nutty flavor. I used to enjoy a slice of this delicious treat for breakfast or afternoon tea. If stored in an air-tight container, it will last fresh for the whole week.

Enjoy as is or slightly coated with a thin layer of your favorite hazelnut spread.

Buon Appetito!!!

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Servings : 12

Difficulty : easy

Prep Time : 20 min.

Cook Time : 50 min.

Ingredients

2 cups all-purpose flour
2 cups potato starch
1 tablespoon baking powder
1.5 cups organic granulated sugar
6 eggs, separated
1 cup canola oil
1 cup water
1 large organic lemon (juice and zest)
1/2 cup hazelnuts, coarsely chopped
confectioners sugar, for dusting

Directions

Preheat oven at 350 F degrees.
Grease a 10 inch bundt cake pan with baking spray or butter and flour.
In a large bowl, sift the flour, the potato starch, the baking powder and set aside.
With a hand or stand mixer cream the egg yolks and sugar until pale yellow and creamy.
Add half of the flour mixture, then one cup of canola oil and beat until incorporated.
Add the rest of the flour mixture, one cup of water, lemon juice, lemon zest and beat until well incorporated.
Whip the eggs whites at stiff peak.
Fold gently the whipped egg whites into the cake batter.
Pour into the cake pan.
Sprinkle with chopped hazelnuts.
Bake for 50 minutes or until a toothpick comes out clean.
Let cool completely , then sprinkle whit confectioners’ sugar.

Photo by Ale Gambini