Gianni can finally enjoy peanuts and chocolate again—two of his absolute favorites. Therefore, I created this cheesecake bar recipe that brings those flavors together perfectly for our afternoon Aperitivi gathering. It’s simple to make and guaranteed to be a hit with everyone. Today, I had my grandson Jameson help me make this recipe. I love when I can teach the “littles” how to bake or cook.

A decadent twist on the classic tiramisu, this dessert layers Biscoff cookies, a luxuriously creamy mascarpone filling blended with Biscoff spread and whipped cream, and soft ladyfinger cookies soaked in espresso coffee to perfection. Rich, caramelized Biscoff flavors meet the lightness of traditional tiramisu for a dessert that’s irresistibly smooth, and indulgent in every bite.

I found Dubai cream with chocolate and pistachios at Lidl and had to make these easy rolls. You can make three sizes, depending on how you slice them. For large rolls, slice into 8 pieces, for medium rolls slice into 16 pieces (this is what I used in this recipe) and if you want little finger ones, slice into 32 pieces.

I made this cake for my grandson Jameson’s 7th birthday. He loves the Minecraft game, and I made layers to look like the land. I added cake toppers and a few Minecraft toys, and the cake was not only delicious but a huge success.

I used to make a packaged chocolate cake in Canada and then slice many layers and add whip cream layers. It was my son’s favourite cake; therefore, I wanted to see if this worked the same way. And yes, it did! Simple, delicious and chocolate heaven!

When I created this recipe on paper, it was for this tiered three-layer birthday cake for my granddaughter however there was extra batter, and I made a small heart cake as well which I made a Chocolate Whip Cream Cake. The cakes are very moist, and the deep chocolate flavour is delicious. Adding butter chocolate frosting adds another layer of delicious chocolate.

I love making cheesecake in jars because guests are always in awe when they eat them — and this flavour won’t disappoint. Rich, velvety chocolate cheesecake made with cream cheese, Nutella and whipped cream is perfectly balanced, making every spoonful absolutely irresistible. The best thing is we don’t bake them!

A soft, spiced carrot cake layered with silky cream cheese frosting, delicately sweet and perfectly balanced. Each bite brings together warm notes of cinnamon, tender carrots, and a rich, tangy creaminess, finished with a light, festive touch that makes it as beautiful as it is comforting. A true Easter centerpiece—fresh, nostalgic, and irresistibly indulgent.

Cuzzupe are traditional Easter cookies from Calabria, Italy. Originating in a region that was once quite poor, these simple, moderately firm treats became especially cherished by children—particularly when adorned with sugar and, if they were fortunate, a few colorful sprinkles. Their dry texture makes them ideal for dipping into a warm cup of caffè latte in the morning.

Scorri a basso per l’Italiano Makes: 16 buns Cinnamon buns are not the easiest thing to make and not going to lie, there are a lot of steps, and it takes time to make them. But these are worth it. Ingredients Dough 1 packet yeast 1 tsp sugar 225 ml warm milk heated to 100°F 2 large eggs, room temperature 80 gr melted butter 1 tsp salt 100 gr sugar 520 gr flour Cooking spray Filling 120 gr butter, room temperature 200 gr packed brown sugar 3 tbsp ground cinnamon Ici

Scorri a basso per Italiano Makes: 12 tarts I love the cherry pie filling I get in Canada and use it as much as I can when I’m visiting. Today I made this cherry tart topped with a nutty crumble. Then served it warm with a couple of scoops of vanilla ice cream. Delicious and loved by all. Ingredients ½ cup (45 gr) Harvest crunch oats with almonds 4 tbsp flour 5 tbsp brown sugar 4 tbsp melted butter 12 frozen pie tarts 1 can (540 ml) cherry pie filling Direction Pre

I did a taste test between Gianduia and Nutella and found that Gianduia has a more profound taste of hazelnuts and chocolate. It truly is way better than Nutella and therefore I had to put it into puff pastry rolls. Warning, these didn’t make it to dessert, they were eaten before dinner because the kids couldn’t stop eating them. Therefore, hide them 🤣

I made this heart shaped cake for Valentine’s Day, to have with a coffee for breakfast. I used a silicone pan for the first time and I just love how well it worked. I did spray the pan with cooking spray. This cake has three layers of batter and two layers of cinnamon sugar with blueberries. The top is finished with a sprinkle of cinnamon sugar.

Scorri a basso per l’italiano Makes 24 rolls I found lemon spread at the grocery store and since Ariana was over and wanted to make cookies we put together these lemon coconut and pecan rolls. I always have puff pastry in the fridge so it is easy to make these with her. Ingredients 2 round puff pastry rolls Lemon cream Finely chopped pecans Shredded coconut 1 egg Fancy sugar sprinkles Icing sugar Directions Preheat oven 400°F and line a baking sheet with parchment p

Scorri a basso per l’italiano Serves: 12 Because Gianni can’t have chocolate and our traditional Italian tiramisu, I’m coming up with different options. I’ve been on a coconut kick lately and decided to try to make a tiramisu incorporating this ingredient and of course we can’t have raw eggs therefore there are none in this recipe. I can’t find roasted coconut flakes; therefore, our first step is to make some. I used 2/3 rd of the coconut to make a lighter roasted coc

Scorri a basso per l’Italiano Serves: 24 - 42 depending on how much people like ice cream 😊 IT'S EASY TO MAKE YOUR OWN ICE CREAM! My kids and grandkids love gelato or Italian ice cream and with the holidays here I decided to make a big ice cream cake full of Biscoff and chocolate. Super simple to make and delicious as a snack or a dessert after dinner. Ingredients 86 whole Biscoff cookies 8 crushed Biscoff cookies 1500 ml whip cream 3 tsp salt 1200 gr condensed milk

Scorri a basso per l’Italiano Makes 30 – 40 cookies depending on size of cookies These cookies are very light and fragile therefore don’t make a good give-away cookie, but they are a great addition to any Christmas platter, and everyone will love them. These can be frozen in airtight container for up to three months. Just take them out and once thawed, sprinkle them with icing sugar. Ingredients 120 gr pecans 90 gr icing sugar 240 gr unsalted cold butter, cut into sm

Scorri a basso per l’Italiano Makes 30 – 40 pralines Pralines are nuts covered in a caramelized sugar coating. They are candy and usually very sweet. The French mastered these tasty morsels which used to be made with almonds. But today it can be made with whichever nut you love. Storing is key for pralines as exposure to air and humidity will spoil them. Therefore, the best way to store them is, make sure they are completely cooled before putting them in an airtigh

Scorri a basso per l’Italiano Makes 12 mini cheesecakes Mini cheesecakes are always loved by everyone, and I made this one for a special friend who loves cheesecake and can’t get it here in Italy. Simple to make and absolutely delicious. These are best made the day before you need to serve as they will set and absorb all the wonderful flavours. Ingredients 250 gr ground Biscoff cookies 95 gr melted butter 1 tbsp sugar 450 gr softened cream cheese 135 gr Greek yogurt

Scorri a basso per L’Italiano Makes 40 – 60 pieces depending on the size you cut the pieces Salted crackers are the base of this crunchy, chocolate-covered treat that we top with a little bit of nuts and fleur de sel to give this candy extra flavour. They are a great treat to add to any holiday baking and loved by everyone. Ingredients Cooking spray 43 saltine crackers to line a 10 x 15-inch (25 x 38 cm) baking tray 225 gr unsalted butter 220 gr brown sugar 1 tsp vanil