Desserts Archives - Pizza Today

On Deck: Olive Oil Cake

Denise Greer — Wed, 31 May 2023 20:54:51 +0000

Olive Oil Cake Recipe — Olive Branching Out

Chris Decker, Managing Partner, Metro Pizza, Las Vegas

I try to keep this article and its recipes as interesting as possible. Believe it or not, it is a lot more challenging than you would think. I am constantly thinking about items or ingredients that you would love to see. This month’s recipe I did not have to look far — and hopefully you won’t either. Chances are you have all these ingredients right in your pizzeria to make this simple and beautiful olive oil cake. As far as easy, I even cooked this cake in a Pizza Master oven in a pizza pan! I chose to decorate the plate with some edges of the cake and some pistachios that I toasted. I added a few fresh blueberries, housemade whipped cream and a dehydrated lemon. Nothing too crazy, right? This recipe will give you one 12×12 cake. So let’s dive into some cake making.

Chris Decker is managing partner at Metro Pizza in Las Vegas, NV. Instagram: @everythingbutanchovies

On Deck: Olive Oil Cake

Author: Pizza Today

Recipe type: Dessert

Ingredients

1 cup extra virgin olive oil (the best you can find)
2 cups all purpose flour
1 teaspoon kosher salt
1 teaspoon baking powder
1⁄4 teaspoon baking soda
1 1⁄2 cups granulated sugar plus 2 tablespoons for sprinkling
3 large eggs (room temp)
1 1⁄4 cup whole milk

Instructions

Preheat your oven to 375 and lightly butter and flour your cake pan.
In a large bowl, whisk together flour, salt, baking powder and baking soda.
In a separate bowl using an electric hand mixer set on high, beat the sugar and eggs until thick and fluffy, about five minutes. While the mixer is still running, slowly drizzle the olive oil and beat for another two minutes.
Reduce speed to low and add milk, gradually add the flour mixture and beat until combined. Transfer your cake mix to your buttered/floured pan, smooth the top using a spatula and sprinkle with sugar.
Bake cake on a rack in your oven for 20-25 minutes, inserting a toothpick in the center to check the doneness of the cake.
When cake is finished baking, run a knife around the edges to loosen, carefully remove cake and let cool on a cooling rack for 30 minutes before you dig into it! That is the hard part.
For the presentation, I cut the top off of a quart size deli cup to make a ring mold and a plastic dough scraper to line up the powdered sugar.
Like I said, hopefully you will have all of these lying around your shop.

The post On Deck: Olive Oil Cake appeared first on Pizza Today.

Wholly Stromboli’s Cinnaknots

Scott Wiener — Tue, 31 Aug 2021 22:41:10 +0000

Wholly Stromboli’s Cinnaknots

Author: Pizza Today

Recipe type: desserts

Ingredients

Cinnamon Dredge:
4 ounces ground Saigon Cinnamon
16 ounces granulated sugar
Your favorite butter substitute
5 par-baked, un-sauced “un-garlic” knots
Cream Cheese Icing:
8 ounces softened cream cheese
12 ounces softened salted butter
5 ounces whole milk
.4 ounce vanilla extract
40 ounces powdered Sugar

Instructions

Icing: Whip the butter and cream cheese using a stand mixer or hand blender until fluffy and completely incorporated.
Then add the milk and the vanilla extract and mix on low.
Slowly add powdered sugar until incorporated.
Place in portioning gun cartridge, pastry bag or food pan and refrigerate.
Dredge: Blend cinnamon and sugar in a container with a tight-fitting lid and set aside
Fill a container with enough butter substitute to dunk 5 knots a time.
Production: Dunk 5 knots completely in butter substitute and place them in a deep, oven safe pan and bake in pizza oven for 3 minutes, or until the butter is melted and the knots are hot.
Remove knots from the pan and immediately dredge them in the cinnamon and sugar mixture.
Serve with a side of icing.

The post Wholly Stromboli’s Cinnaknots appeared first on Pizza Today.

Pizza Today’s Gingerbread Wreath “Pizza”

Scott Wiener — Fri, 01 Dec 2017 05:01:14 +0000

Pizza Today's Gingerbread Wreath "Pizza"

Author: Pizza Today

Recipe type: Dessert

The Pizza Today team was challenged by our Man on the Street Scott Wiener, founder of Scott's Pizza Tours in NYC, to create a holiday pizza in the #holidaypizzachallenge.

Ingredients

½ cup butter, chopped
1 cup brown sugar, firmly packed
¾ cup honey
¼ cup hot honey
2 eggs, lightly whisked
4 cups plain flour, sifted
1 teaspoon baking soda
1 cup self-raising flour, sifted
1 tablespoon ground ginger
1 tablespoon ground cinnamon
1½ teaspoons ground cloves
½ cup of peanut butter
⅓ cup crushed white chocolate covered pretzels
⅓ cup candied pecans
¼ cup green MnMs
¼ cup mascarpone cheese
3 tablespoons vanilla pudding
¼ cup vanilla icing
Red food coloring

Instructions

In a saucepan, stir the sugar, both types of honey and butter over low heat until the sugar is dissolved and the butter melts.
Once cooled, pour the syrup into a large bowl and add the eggs.
Combine in the flour, ginger, cinnamon, cloves and baking soda and mix with a fork until well sifted.
Put mixture onto a lightly floured surface and knead until smooth.
Cover with plastic wrap. Place in the fridge for 1 hour to cool.
Once the dough is cold, place the mound on parchment paper.
Use a rolling pin to flatten to ½–inch thick.
Use 14-inch deep dish pizza pan as a cookie cutter and cut around pan with a pizza cutter.
Use a smaller pizza pan or ramekin to cut the center hole of your wreath out.
Transfer parchment paper to a cookie sheet. Bake at 350 F until browned, about 14 minutes.
For the “pizza”:
While the cookie is still warm, spread about a ½ cup of peanut butter atop the wreath.
Top the pizza in this order: crushed white chocolate covered pretzels, candied pecans and green MnMs.
In a bowl, mix together three tablespoons of vanilla pudding with ¼ cup mascarpone cheese.
Place mixture in a pastry bag with a metal decorator’s tip, or simply use a spoon to dollop sweetened mixture around the cookie.
Place one red MnM on top of each dollop.
Mix together red food coloring and vanilla icing to desired redness.
Place icing in a pastry bag with a tip or use a plastic bag and cut a corner to draw a large red bow at the top of the wreath.
Cut and serve in cookie-sized pieces.

The post Pizza Today’s Gingerbread Wreath “Pizza” appeared first on Pizza Today.

Chocolate Chip Biscotti

Scott Wiener — Thu, 30 Nov 2017 15:53:21 +0000

Get the Chocolate Chip Biscotti recipe

Chocolate chips, eggs, sugar, vanilla extract come together to create perfect dessert, especially when ordered with a coffee for dipping. Try this simple Chocolate Chip Biscotti recipe to add to your restaurant menu.

Chocolate Chip Biscotti

Author: Pizza Today

Recipe type: Dessert

Ingredients

1 large egg
½ cup sugar
1 teaspoon vanilla extract
¾ cup all-purpose flour
¾ teaspoon baking powder
¼ teaspoon salt
⅓ cup chocolate chips

Instructions

Preheat oven to 375 F.
Line a sheet pan with parchment paper.
Using a stand mixer, combine and beat the egg and sugar until thick and lemony in color.
Add vanilla.
Sift in the flour, baking powder and salt.
Blend well, then mix in the chocolate chips.
Turn the dough out of the mixer onto the work surface.
Knead gently for 2 minutes to combine the ingredients.
Shape dough into a log that is about 12 inches long by 21/2 inches wide.
Transfer to lined sheet pan.
Flatten the top of log slightly with hands, tapering towards the edge.
Bake for 20 minutes. Remove from oven and cool for 15 minutes.
Using a serrated knife, cut the log crosswise, at a diagonal, into ⅓-inch wide slices.
Arrange the slices on the baking sheet and bake for 4 minutes.
Then turn slices over and bake another 4 minutes.
Cool biscotti on the baking sheet.
Serve when cool.
Option: Dip in melted chocolate before cooling for a more decadent finish and eye-appeal.

The post Chocolate Chip Biscotti appeared first on Pizza Today.

Oatmeal Chocolate Chip Cookies

Scott Wiener — Thu, 30 Nov 2017 15:39:46 +0000

Oatmeal Chocolate Chip Cookies

Author: Pizza Today

Recipe type: Desserts

Ingredients

2 sticks butter
¾ cup sugar
¾ cup brown sugar
2 eggs
1 teaspoon vanilla
1½ cups flour
1 teaspoon baking soda
¼ teaspoon salt
2 cups oats
12 ounces semi-sweet chocolate chips

Instructions

Mix butter, sugar, brown sugar together.
Add eggs and vanilla, beating until smooth.
In a separate container, mix flour, baking soda and salt.
Combine the two mixtures and stir until smooth.
Stir in oats and chocolate chips.
Place rounded scoops of cookie dough together on baking sheets, evenly spaced.
Bake 10 minutes at 350 F.

The post Oatmeal Chocolate Chip Cookies appeared first on Pizza Today.

Classic Cannoli Filling

Scott Wiener — Thu, 30 Nov 2017 07:45:45 +0000

Get Classic Cannoli Filling recipe

Cannoli is a quintessential Italian dessert. This tube-shaped fried or baked pastry can be filled with a variety of fillings. You can bring creativity into the ricotta-based filling. Try the classic cannoli filling first and work from there. Here is a classic cannoli filling recipe.

Classic Cannoli Filling

Author: Pizza Today

Recipe type: Desserts

Ingredients

1 pound ricotta cheese
¾ cup confectioners’ sugar
1 teaspoon vanilla extract
½ cup semi-sweet chocolate morsels

Instructions

Whip the ricotta cheese with a mixing spoon.
Add the confectioners’ sugar and vanilla extract and whip again.
Fold in the chocolate chips.
Place the filling in a pastry bag fitted with a very large star or open tip.
Refrigerate until ready to use.
To order, pipe the filling into the shell (fill from both ends).

The post Classic Cannoli Filling appeared first on Pizza Today.

Double Fudge Brownies

Scott Wiener — Wed, 29 Nov 2017 15:43:33 +0000

Double Fudge Brownies

Author: Pizza Today

Recipe type: Desserts

Ingredients

½ cup butter
8 ounces semi-sweet chocolate chips
8 ounces sugar
3 eggs
2 teaspoons vanilla
½ teaspoon salt
1 cup flour
4 tablespoons cocoa powder
1 tablespoon vegetable oil
1 cup semi-sweet chocolate chips

Instructions

Melt butter and 8 ounces of chocolate chips together.
Add sugar and stir.
Next, add eggs and vanilla and stir again.
Add salt, baking powder, flour and cocoa powder.
Mix well.
Add oil and stir again.
Lastly, add final cup of chocolate chips and stir one final time to distribute chips.
Pour into greased baking pan and bake at 350 F until brownies are finished
(approximately 25 minutes).

The post Double Fudge Brownies appeared first on Pizza Today.

Red Velvet Cookie Pizza

Scott Wiener — Sat, 01 Apr 2017 12:01:42 +0000

Red Velvet Cookie Pizza

Author: Pizza Today

Ingredients

1 egg
1 red velvet box cake mix
¼ cup powdered sugar
2 cups topping or sweetened fresh whipped cream, whipped
¼ cup cream cheese icing
1 teaspoon vanilla extract
½ cup unsalted butter
2 ounces cream cheese
5 chocolate sandwich cookies, crushed

Instructions

Preheat oven to 350 F.
Spray a 9-inch pizza pan with cooking spray.
Use a stand mixer to mix the cake mix, butter and egg. It takes a few minutes, depending on your mixer, for the ingredients to come together in a thick dough.
Press the dough into the bottom of your prepared pan and bake until cooked, about 10 minutes.
To make the topping, mix the softened cream cheese, powdered sugar and
vanilla with a hand mixer until smooth.
Fold in whipped topping by hand.
Spread on cooled cookie.
Add crushed cookies.
Serve.

The post Red Velvet Cookie Pizza appeared first on Pizza Today.

Chocolate Chip Cookie Pizza

Scott Wiener — Wed, 01 Mar 2017 05:01:17 +0000

Get the Chocolate Chip Cookie Pizza recipe

Warm cookie pizzas aren’t ground-breaking material, but they’re especially eye-catching as they travel through a dining room topped with a scoop of cold vanilla ice cream and a dash of hot fudge. While many customers agree that recommending desserts before they’ve even placed their order borders on pushy upselling, this is one dessert you’ll want to let customers know needs a little extra time for prep.

Chocolate chip cookies are among the most popular cookies. Why not turn a chocolate chip cookie into a dessert pizza. You can also make these ahead of time by pressing into the pizza pan and freezing. Allow to thaw a bit before baking.

Chocolate Chip Cookie Pizza

Author: Pizza Today

Recipe type: dessert

Ingredients

2 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1 large egg
½ teaspoon salt
¾ cup unsalted butter, softened to room temperature
¾ cup packed light brown sugar
¼ cup granulated sugar
2 teaspoons pure vanilla extract
1¼ semi-sweet chocolate chips
½ cup of vanilla ice cream
Hot fudge, for drizzle

Instructions

Preheat oven to 425 F. Spray your pizza pan with cooking spray — you want it to gently slide out.
In a mixing bowl, whisk the flour, cornstarch, baking soda and salt together and set aside.
Using a stand mixer fitted with a paddle attachment, cream the butter and both sugars together on medium speed until smooth, about 2 minutes.
Add the egg and beat on high until combined.
Scrape down the sides and bottom of the bowl as needed.
Add the vanilla extract, and mix on high until combined.
Add the dry ingredients to the wet ingredients and mix on low until combined.
With the mixer running on low speed, add the chocolate chips. Dough will be thick and soft.
Transfer the cookie dough to the pizza pan and flatten out with your fingers or a rubber spatula until the edges reach the sides (or just about to the sides).
Bake for 15 minutes or until puffed and lightly browned on top.
Tap pan on table.
Allow to cool for a few minutes or two.
Top immediately with a large scoop of vanilla ice cream (or gelato!) and drizzle with hot fudge.
Serve immediately.

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Don Giovanni’s Splendid Tiramisu

Scott Wiener — Sat, 07 Jan 2017 17:58:15 +0000

Don Giovanni’s Splendid Tiramisu

Author: Pizza Today

Recipe type: Dessert

Ingredients

2 packages of good mascarpone,
17.6 ounces (Giovanni recommends cheese from Granarolo, Italy)
4 eggs separated into two bowls,
one yolk, one white
1 cup sugar
6 cups espresso and coffee mix (80/20 mix)
1 cup amaretto (less quantity, less dunking if this is for children)
1 cup Marsala wine (less quantity, less dunking if this is for children)
4 packs lady fingers (approximately 96)
Cocoa in a fine strainer to dust

Instructions

Beat the mascarpone with a spatula until creamy.
Beat the 4 egg yolks with half a cup sugar until creamy.
Beat the 4 egg whites with half a cup sugar until stiff. (This may take some time so be patient.)
Mix all the cheese, yolk mix and white mix together and blend.
Quickly dunk the ladyfingers in the espresso, then amaretto, and then Marsala.
Place at the bottom of a 16-inch x 8-inch pan. (Note: ladyfingers can vary depending upon your source. There are very small ones in the market today that will fall apart once you dunk them. By using a squeeze bottle and already laid-out fingers, you can incorporate the same flavors as dunking them.)
Pour a little of the mix on the ladyfingers to cover, sprinkle with cocoa and then spread another layer of soaked lady fingers on top of this layer.
Add the mascarpone mix and cocoa.
Continue with one or two more layers until near the top of the pan.
Place the pan in the refrigerator to set for two hours.
After it has set, place the following mascarpone crème filling on top.

For the mascarpone crème filling

Mascarpone Crème Filling -- Splendid Tiramisu

Author: Pizza Today

Ingredients

2 tablespoons vanilla extract
1 container (8.8 ounces) of mascarpone
4 ounces whole milk ricotta cheese
1 teaspoon almond extract
Half a cup powdered sugar (or more if you want it sweeter)

Instructions

Mix all the ingredients together for a whipped appearance and taste.
Place in a piping bag and keep cold.
Cut the tiramisu and serve with another sprinkle of cocoa. If the tiramisu is too sloppy, place in the freezer to set, then cut it and serve.

The post Don Giovanni’s Splendid Tiramisu appeared first on Pizza Today.

Caramel Apple Crisp Pizza

Scott Wiener — Sun, 01 Jan 2017 05:01:17 +0000

Get the Caramel Apple Crisp Pizza Recipe

Caramel and apples have long been a perfect pairing. When you pair caramel, apple crisp as a pizza, you’ve created a delicious popular dessert to menu in your restaurant. Follow the instructions below.

Caramel Apple Crisp Pizza

Author: Pizza Today

Recipe type: dessert

Ingredients

9-ounce dough ball
⅔ cup sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
4 medium tart apples, like Granny Smith, cored and sliced thin using a mandolin
½ cup all-purpose flour
⅓ cup packed brown sugar
½ cup old-fashioned rolled oats
1 teaspoon ground cinnamon
½ cup salted butter, softened and divided
½ cup caramel topping

Instructions

Toss dough and add to a greased pizza screen.
Melt ¼ cup butter and brush dough with butter.
In a medium bowl, combine sugar, cinnamon and flour.
Using a mandolin, slice apples thinly and immediately add to flour mixture to toss.
Lay the coated apple slices atop the buttered dough, overlapping the edges.
To make a crumble to place over the apples, combine brown sugar, flour, cinnamon and softened — but not melted — butter.
Use your hands or a spatula coated in cooking spray to blend the topping until mixed and spread over the apples. Be sure to leave about a ¼-inch border.
Bake at 425 F for about 15 minutes until dough is fully baked.
Remove from oven.
Warm caramel topping in the microwave for a few seconds until softened and drizzle liberally over pizza.
Chef’s Note: Chopped peanuts are a crunchy addition as a topping.

The post Caramel Apple Crisp Pizza appeared first on Pizza Today.

Homemade Ice Cream Cookie Sandwich

Scott Wiener — Thu, 01 Dec 2016 13:02:56 +0000

Homemade Ice Cream Cookie Sandwich

Author: Pizza Today

Recipe type: Dessert

Ingredients

1 cup butter-flavored shortening
¾ cup white sugar
¾ cup brown sugar
2 eggs
1 teaspoon vanilla extract
2¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups milk chocolate chips
Vanilla ice cream

Instructions

Preheat oven to 350 F. Grease cookie sheets.
In a large bowl, cream together the butter-flavored shortening and sugars until light and fluffy.
Add eggs, one at a time, beating well with each addition. Then stir in vanilla, flour, baking soda and salt.
Fold in chocolate chips, then drop by rounded spoonful onto the cookie sheets.
Bake for 8-10 minutes, until the cookies are light brown. Allow the cookies to cool.
To Finish: Once the cookies are cool, place a large scoop of vanilla ice cream between two cookies and press together to make a sandwich.

The post Homemade Ice Cream Cookie Sandwich appeared first on Pizza Today.

Lemon Bars

Scott Wiener — Thu, 01 Dec 2016 05:01:21 +0000

Lemon Bars Base Crust

Author: Pizza Today

Recipe type: Dessert

Ingredients

¾ cup flour
¼ cup cornstarch
½ teaspoon salt
½ cup powdered sugar
½ cup butter, cut into pieces

Instructions

Grease a baking pan.
Put flour, cornstarch, salt and powdered sugar in a food processor and mix until combined.
Add the butter and mix again.
Add the mixture to the baking pan, pressing down to flatten.
Refrigerate for 45 minutes.
Then remove and bake the crust at 350 F until it is lightly browned.
Make the lemon topping (recipe follows) immediately after baking.

Lemon Topping

Lemon Bars -- Lemon Topping

Author: Pizza Today

Recipe type: Dessert

Ingredients

3 large eggs
1 cup sugar
¼ cup brown sugar
1 tablespoon lemon zest
5 tablespoons lemon juice
3 tablespoons flour

Instructions

In a mixing bowl, whisk together eggs, sugar, brown sugar, lemon zest, lemon juice and flour.
Pour the mixture on top of the par-baked crust, then place back in the oven and bake until the topping is set (about 20 minutes).
Remove from oven and let cool, then place in the refrigerator for 2 hours to further cool and set. After 2 hours, remove from fridge, cut into squares or rectangles and dust with powdered sugar. Keep refrigerated until serving.

The post Lemon Bars appeared first on Pizza Today.

Lemon Biscotti

Scott Wiener — Thu, 01 Dec 2016 05:01:16 +0000

Lemon Biscotti

Author: Pizza Today

Recipe type: Dessert

Ingredients

2 cups all-purpose flour
⅓ cup granulated sugar
¼ teaspoon salt
1 teaspoon baking powder
½ cup unsalted butter, cut into pieces
2 large eggs
2 teaspoons grated lemon zest
1 cup confectioners' sugar
3 tablespoons strained lemon juice

Instructions

Mix flour, granulated sugar, salt and baking powder.
Rub in butter with blender until mixture resembles cornmeal.
Whisk eggs with lemon zest.
Stir in flour mixture with fork until dough holds together.
Move dough from bowl to floured work surface and knead lightly several times.
Divide dough into 2 equal pieces.
Roll each into cylinder about 12 inches long.
Transfer cylinders to baking sheet covered with parchment paper.
Flatten cylinders so that they are ½-inch thick.
Bake at 350 F for 30 minutes.
Cool for 15 minutes, then cut into diagonal slices.
Return slices to pan, cut side down, and bake an additional 20 minutes.
Immediately after removing biscotti from oven, prepare glaze by combining confectioners' sugar and lemon juice in small pan.
Stir well to mix.
Cook over low heat, stirring, until bubbly around edges.
Immediately brush glaze over warm biscotti.
Leave on pan until cooled and glaze is firm.

The post Lemon Biscotti appeared first on Pizza Today.

Scratch Chocolate Brownies

Denise Greer — Tue, 01 Mar 2016 13:01:37 +0000

Scratch Chocolate Brownies

Author: Pizza Today

Recipe type: Dessert

Ingredients

1 cup butter
4 ounces unsweetened chocolate
2 cups sugar
4 eggs
1 cup flour

Instructions

Combine butter and chocolate in saucepan.
Melt over low heat, stirring periodically.
Stir in sugar then beat in eggs, one at a time.
Stir in flour.
Pour into greased baking pan (9x12) and bake at 375 F for approximately 20 minutes.
Cool and cut into squares, then serve.

The post Scratch Chocolate Brownies appeared first on Pizza Today.

Peach Dessert Pizza

Denise Greer — Tue, 01 Dec 2015 05:01:57 +0000

Peach Dessert Pizza

Author: Pizza Today

Recipe type: Desserts

Ingredients

10 ounces refrigerated pizza dough, dusted with sugar
1 can peach-pie filling, more if desired
1 cup flour
1 cup brown sugar
½ cup butter, chilled and diced
¼ cup peach preserves
Cinnamon for dusting
Nutmeg for dusting

Instructions

Preheat oven to 400 F. Spread peach-pie filling over dough.
Combine butter, brown sugar, flour and preserves; form into coarse crumbs with fingers.
Sprinkle over pie filling.
Bake pizza about 20 to 30 minutes.
While warm, drizzle with cinnamon and nutmeg.

The post Peach Dessert Pizza appeared first on Pizza Today.

Watermelon Mojito

Denise Greer — Tue, 01 Dec 2015 05:01:51 +0000

Watermelon Mojito

Author: Pizza Today

Recipe type: Dessert

Ingredients

2 ounces Watermelon juice
2 ½ ounces of Bacardi Razz
½ Teaspoon sugar
½ ounce of Watermelon Pucker
1 Splash of lemon juice
6 mint leaves
club Soda

Instructions

Smash mint, sugar, watermelon pucker and lemon juice.
Add juice, alcohol and watermelon juice and shake.
Top with club soda.

The post Watermelon Mojito appeared first on Pizza Today.

Italian Cake with Ricotta and Chocolate

Denise Greer — Tue, 01 Dec 2015 05:01:41 +0000

Italian Cake with Ricotta and Chocolate

Author: Pizza Today

Recipe type: Dessert

Ingredients

21/3 cups flour
¾ cup sugar
1 cup butter, sliced
1½ teaspoon baking powder
1 egg
1 tablespoon milk
14 ounces fresh ricotta
¾ cup sugar
1 cup semi-sweet chocolate chips

Instructions

In a large mixing bowl, mix the flour, sugar, baking powder, egg and milk.
Add the sliced butter and work in gently.
Take half the mixture and press into 9-inch baking pan that has been greased with butter and dusted with flour.
Coat the bottom of the pan with the mixture.
Mix the ricotta and sugar with a fork.
Add chocolate chips and mix again, then spread over top of crust mixture in bottom of baking pan.
Take remaining crust mixture and crumble over the top of the ricotta-chocolate filling.
Bake one hour at 320 F.

The post Italian Cake with Ricotta and Chocolate appeared first on Pizza Today.

Fresh Strawberries with Espresso Zabaglione, Cinnamon Cream and Shaved Chocolate

Denise Greer — Tue, 01 Dec 2015 05:01:38 +0000

Fresh Strawberries with Espresso Zabaglione, Cinnamon Cream and Shaved Chocolate

Author: Pizza Today

Recipe type: Dessert

Ingredients

½ cup heavy cream
¼ cup + 2 tablespoons sugar
½ teaspoon cinnamon
4 egg yolks
2 tablespoons espresso, cooled
Salt
4 ounces fresh strawberries, cleaned and hulled
2 ounces semi-sweet chocolate

Instructions

Shave room temperature chocolate carefully with vegetable peeler and set aside in cooler.
Whip heavy cream to soft peaks, add 2 tablespoons sugar and cinnamon, and continue to whip to soft peaks.
Combine yolks, sugar, espresso and a pinch of salt in a metal bowl over simmering water, whisking until thickened (about 10 minutes).
Divide strawberries between 2 tall champagne glasses.
Drizzle ¼ cup zabaglione over each and top with whipped cream and shaved chocolate.

The post Fresh Strawberries with Espresso Zabaglione, Cinnamon Cream and Shaved Chocolate appeared first on Pizza Today.

Fruit and Wine Sponge Cake

Denise Greer — Tue, 01 Dec 2015 05:01:29 +0000

Fruit and Wine Sponge Cake

Author: Pizza Today

Recipe type: Dessert

Ingredients

1 cup Marsala wine
2 tablespoons sugar
2 pints fresh strawberries, kiwi, blueberries, raspberries and blackberries
1 sponge cake, cut into
8 equal slices

Instructions

Combine the wine and sugar, stirring until sugar is dissolved.
Add the fruit and mix well.
Cover and refrigerate for 1 hour.
Place sponge cake into a chilled bowl, then spoon fruit and wine mixture over sponge cake.
Serve.

The post Fruit and Wine Sponge Cake appeared first on Pizza Today.

Tiramisu

Denise Greer — Tue, 01 Dec 2015 05:01:22 +0000

Tiramisu

Author: Pizza Today

Recipe type: Dessert

Ingredients

8 ounces espresso or strong black coffee, cooled
4 egg yolks (extra large)
½ cup sugar
2 tablespoons dry Marsala
½ pound mascarpone cheese
1 cup heavy whipping cream
2 tablespoons sugar
24 ladyfingers

Instructions

In the top section of a double boiler, whisk the egg yolks and sugar until lemony.
Set the top of the double boiler over the lower section holding the water, but do not allow the top part to touch the water.
Over medium-high heat, beat the egg mixture with a whisk until it starts to thicken.
Add the Marsala wine and continue to whip the mixture for another minute. The zabione should be somewhat fluffy and thick. Set aside to cool.
In a large bowl, whip the mascarpone until it is creamy-smooth. Set aside.
In another bowl, whip the cream until it starts to thicken.
Add the sugar and continue to whip until soft peaks are formed.
Fold the whipped cream into the mascarpone. Then fold in the zabione.
Dip 12 ladyfingers into the espresso and arrange them in the bottom of an 8x8 inch pan that is 2 inches deep.
Spread half the cream and cheese mixture over the ladyfingers.
Dip the remaining 12 ladyfingers into the espresso and add another.
Press each ladyfinger gently into the cream and cheese mixture.
Spread on the remaining cream and cheese mixture.
Refrigerate, covered, for at least 12 hours before cutting and serving.

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Chocolate Lava Cake

Denise Greer — Tue, 01 Dec 2015 05:01:11 +0000

Ganache

Chocolate Lava Cake -- Ganache

Author: Pizza Today

Recipe type: Dessert

Ingredients

4 ounces dark semi-sweet chocolate
3 ounces heavy cream
2 teaspoons butter

Instructions

Chop chocolate and place into metal bowl.
Heat heavy cream and pour over chocolate.
Whisk until smooth.
Add butter and whisk again.
Cool mixture in refrigerator, whisking every few minutes until the consistency resembles frosting.
Fill a pastry bag with the ganache.
Squeeze out portions about the size of a grape and put in freezer for later use.

Cake Batter

Chocolate Lava Cake -- Cake Batter

Author: Pizza Today

Ingredients

14 ounces dark semi-sweet chocolate
8 ounces butter
2 teaspoons vanilla extract
6 eggs, yolks separated
3 ounces flour, sifted
¼ teaspoon salt
¼ teaspoon cream of tartar
4 ounces sugar
cocoa powder, for dusting

Instructions

Chop chocolate and place into metal bowl.
Add butter, then melt over a water bath. Promptly remove from heat once melted.
Add vanilla extract and 3 egg yolks.
Whisk until smooth, then add sifted flour. Incorporate flour into mixture as it is being added.
Place 3 egg whites into a second metal bowl.
Add salt and cream of tartar. Whip eggs until soft peaks form, then add sugar and continue to whisk.
Fold approximately half of the egg whites into the chocolate mixture.
Once well folded, repeat with second half of egg whites.
Next, pour batter into butter ramekins that have been dusted with cocoa powder.
Add a piece of the frozen ganache into the center of each cake batter.
Bake at 375 F for 15 minutes.
After removing from oven, let cool for 5 minutes before removing cakes from ramekins and placing on a wire rack to continue cooling.
Serve chocolate lava cake warm, either alone or with vanilla ice cream.

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Chocolate and Strawberry Pizza

Scott Wiener — Tue, 01 Dec 2015 05:01:00 +0000

Chocolate/Strawberry Pizza

Author: Pizza Today

Recipe type: desserts

Ingredients

10 ounces refrigerated pizza dough
1 12-ounce tub regular cream cheese
¼ cup chocolate syrup
6 tablespoons confectioner's sugar
1 cup chocolate chips
1 pink strawberries, washed, hulled and sliced
Whipped cream to finish
Sprinkles for garnish

Instructions

Preheat oven to 425 F.
Blend chocolate syrup and sugar into cream cheese until smooth.
Spread pizza dough onto greased pan.
Bake dough in oven for 6 min.
Spread cream-cheese mixture evenly on pizza crust, leaving ½-inch border around edge.
Return to oven and bake 7 mins.
In the meantime, melt chocolate chips over double boiler, stirring until smooth.
Remove pizza from oven; gently spread melted chocolate across top.
Top with sliced strawberries.
Top with whipped cream and sprinkles, if desired.

The post Chocolate and Strawberry Pizza appeared first on Pizza Today.

Halloween Cookie Pizza

Denise Greer — Thu, 01 Oct 2015 04:01:50 +0000

Halloween Cookie Pizza

Author: Pizza Today

Recipe type: Dessert, pizza

Ingredients

12 ounces peanut butter cookie dough
¼ cup hot fudge sauce
½ cup crushed chocolate sandwich cookies
¼ cup Halloween candy corn
1 cup mini marshmallows

Instructions

Press the cookie dough into the bottom of a round pie plate or deep-dish pizza pan.
Bake at 350 F for 14-16 minutes.
Allow the cookie to cool.
Meanwhile, in a large plastic bag, crush the cookies into medium-sized pieces and mix with the candy corn and mini marshmallows.
Microwave the hot fudge for a few seconds to soften and spread across the cookie like pizza sauce.
Top the pizza with the candy corn/cookie/marshmallow mixture.
Place in the oven to soften the marshmallows.
Use a broiler to brown them slightly.
Cut and serve!

The post Halloween Cookie Pizza appeared first on Pizza Today.

Molten Lava Cakes

Scott Wiener — Mon, 27 Apr 2015 12:00:00 +0000

Molten Lava Cakes

Author: Pizza Today

Recipe type: desserts

Ingredients

8 1-ounce squares semisweet chocolate
1 stick unsalted butter
½ cup all-purpose flour
1-1/2 cups confectioners' sugar
2 large eggs
3 egg yolks

Instructions

Butter and flour six 6-ounce ramekins or custard cups.
Preheat oven to 425 F.
Melt chocolate with butter over low heat or in a microwave.
Add flour & sugar to chocolate mixture.
Combine eggs and egg yolks & add to the chocolate mixture.
Beat until smooth.
Put custard cups on a baking sheet.
Divide batter evenly among custard cups.
Bake for about 15 min. The edges should be firm & center just a bit runny.
To serve, run a knife around edges to loosen the cake.
Invert onto a dessert plate dusted with powdered sugar or cocoa powder.
Garnish with whipped cream or fresh fruit.

The post Molten Lava Cakes appeared first on Pizza Today.

Dolce Pizza

Denise Greer — Wed, 01 Apr 2015 11:01:05 +0000

Dolce Pizza

Author: Pizza Today

Recipe type: desserts

Courtesy of Mark Dym, Marco’s Coal-Fired Pizza, Denver, CO

Ingredients

1 pizza dough, fried
4 ounces sweetened ricotta *see below
drizzle of clover honey
2 ounces almonds, toasted
1 ounce powdered sugar

Instructions

*Blend ricotta, powdered sugar and chopped almonds together to make the sweetened ricotta mixture.
Stretch pizza dough into shape.
Lightly fry in a skillet. Let cool.
Top with sweetened ricotta mixture and drizzle with clover honey.
Finish with toasted almonds and powdered sugar.

The post Dolce Pizza appeared first on Pizza Today.

Bourbon Hot Chocolate

Denise Greer — Sun, 01 Mar 2015 05:01:37 +0000

Bourbon Hot Chocolate

Author: Pizza Today

Ingredients

4 cups milk
¼ cup cocoa powder
¼ cup sugar
1 teaspoon cinnamon
½ teaspoon vanilla extract
Pinch of cayenne
Pinch of nutmeg
½ teaspoon honey
Bourbon, 1 shot or to taste

Instructions

Combine all ingredients, except the honey, in saucepan.
Whisk ingredients together and simmer until heated.
To serve, add bourbon to a coffee mug and then top with hot chocolate.
Finish with a drizzle of honey, stir and serve.

The post Bourbon Hot Chocolate appeared first on Pizza Today.

Warm Chocolate Cakes with Fresh Fruit

Denise Greer — Sun, 01 Mar 2015 05:01:07 +0000

Warm Chocolate Cakes with Fresh Fruit

Author: Pizza Today

Recipe type: Dessert

Serves: 6 servings

Ingredients

8 1-ounce squares semisweet chocolate
1 stick (8 tablespoons) unsalted butter
½ cup all-purpose flour
1½ cups confectioners’ sugar
3 large eggs
3 egg yolks

Instructions

Butter and flour six 6-ounce ramekins or custard cups. Preheat the oven to 425 F.
Melt the chocolate with the butter over low heat or in a microwave.
Add the flour and the sugar to the chocolate mixture.
Combine the eggs and egg yolks and add to the chocolate mixture. Beat until smooth.
Put the custard cups on a baking sheet.
Divide the batter evenly among the custard cups. Bake for about 15 minutes. The edges should be firm and the center just a bit runny.
To serve, run a knife around the edges to loosen the cake.
Invert onto a dessert plate dusted with powdered sugar or cocoa powder.
Garnish with whipped cream and fresh fruit.

The post Warm Chocolate Cakes with Fresh Fruit appeared first on Pizza Today.

French Brûlée Martini

Denise Greer — Mon, 09 Feb 2015 13:01:25 +0000

Get the French Brûlée Martini Recipe

French Brûlée Martini

Author: Pizza Today

Recipe type: desserts

Courtesy of BoomBozz Pizza and Taphouse, Louisville, Kentucky

Ingredients

2 ounces top-shelf vodka
¼ ounce Chambord
4 ounces hot water
2 tablespoons hot cocoa mix
2 marshmallows
White chocolate syrup
Dessert grinder

Instructions

Rim martini glass with white chocolate syrup and dip in shavings from the dessert grinder and set aside.
In shaker without ice, place in order: hot cocoa mix, hot water, Chambord and vodka.
Stir and strain into rimmed glass.
Use torch to roast marshmallows for garnish.

The post French Brûlée Martini appeared first on Pizza Today.

Easter Egg Dessert Pizza

Denise Greer — Mon, 01 Dec 2014 05:01:48 +0000

Easter Egg Dessert Pizza

Author: Pizza Today

Recipe type: desserts

Courtesy of Diana Coutu, Diana’s Gourmet Pizza, Winnipeg

Ingredients

10-inch pizza crust, parbaked
Butter
1 cup marshmallows
½ cup chocolate mini eggs
2 ounces caramel

Instructions

Stretch a 9-ounce dough ball out to 10 inches in diameter.
Poke dough skin with a fork several times.
Par-bake into a shell for 5 minutes in a 500 F oven.
Remove from oven.
Butter the surface.
Cover with marshmallows and mini eggs.
Bake until marshmallows turn golden brown.
Slice into 6 slices, cut and drizzle with caramel.

The post Easter Egg Dessert Pizza appeared first on Pizza Today.

Cannoli Built for Two

Denise Greer — Mon, 01 Dec 2014 05:01:38 +0000

Cannoli Built for Two

Author: Pizza Today

Recipe type: desserts

Courtesy of Michael Shepherd, 600 Downtown, Columbus, OH “This is such a visually impactful dessert that we require our servers to parade it around the dining room a few times before finally landing at the right table. Once one goes out, many more follow after it is seen. Most of our customers love the uniqueness and share it with a spouse or loved one.” — Michael Shepherd

Ingredients

1 margarita glass
9 ounces sweet ricotta cannoli filling
4 teaspoons shaved chocolate
1 teaspoon candied pecans
2 maraschino cherries
drizzle of caramel sauce
2 vanilla pastry sticks
2 cannoli shells
whipped cream

Instructions

This dessert will be built inside of a Margherita glass and built in layers. Follow the layers listed below.
ounces cannoli crème
teaspoons shaved chocolate
ounces cannoli crème
teaspoons shaved chocolate
ounces cannoli crème
whipped cream
A few swirls of caramel
teaspoons shaved chocolate bar
teaspoon candied pecans
Cherries
Insert 2 cannoli shells and two pastry sticks

The post Cannoli Built for Two appeared first on Pizza Today.

Brazilian Dessert Pizza

Denise Greer — Mon, 01 Dec 2014 05:01:21 +0000

Brazilian Dessert Pizza

Author: Pizza Today

Recipe type: desserts

Courtesy of Doug Ferriman, Crazy Dough’s, Boston, MA

Ingredients

12-inch pizza dough
4 ounces guava paste
3 pinches sugar
10 ounces mozzarella cheese
2 ounces Brazilian Catupiry soft cheese

Instructions

With a small, round cookie cutter, take the guava paste and cut into thick circles about the size of pepperoni.
Slice these more thinly, if necessary, to resemble pepperoni.
Place the guava paste circles in a bowl and toss with three pinches of sugar.
Set aside.
Place 10 ounces of mozzarella cheese on the shell and cook about 90 percent of the way.
Remove from the oven and, using a piping bag, add the Brazilian Catupiry soft cheese in a checkerboard pattern.
Place the guava slices around the pizza like pepperoni and cook the pizza the last 10 percent until golden and ready to serve.

The post Brazilian Dessert Pizza appeared first on Pizza Today.

The Martella

Denise Greer — Mon, 11 Aug 2014 13:05:40 +0000

The Martella

Author: Pizza Today

Recipe type: desserts

Courtesy of Mike Shepherd 600 Downtown, Bellefontaine, OH

Ingredients

13 ounce dough ball
5 ounces mascarpone cheese
Nutella
Pistachios (salted)
Hershey Chocolate Bar

Instructions

Before starting to make this item you will need to do some advance preparation.
Start by scooping out the Nutella and putting into a pastry bag.
Then, shell a handful of salted pistachios and smash into very fine small pieces that can be sprinkled.
Lastly, shave a Hershey’s chocolate bar using a cheese grater or a potato peeler.
Hand toss a 13-ounce dough ball out to fit a 12-inch pizza screen.
Spread the mascarpone cheese evenly across the dough using a spatula, leaving a ½-inch edge around the dough.
Using the pastry bag of Nutella that you prepared earlier, create a nice cross hatch pattern of Nutella across the top of the mascarpone cheese.
Bake until golden brown and cut into 8 slices.
Immediately sprinkle the shaved chocolate and pistachios across the top to your liking.

The post The Martella appeared first on Pizza Today.

Mixed Berry Dessert Pizza

Scott Wiener — Mon, 21 Jul 2014 08:40:00 +0000

Mixed Berry Dessert Pizza

Author: Pizza Today

Recipe type: dessert

Ingredients

26 ounces of Rich's Pizza Dough or
16 –inches pre-baked pizza crust
2 cups of ricotta cheese
½ cup powdered sugar
½ cup sliced almonds, toasted
1 teaspoon almond extract
2 cups mixed berries
½ cup seedless raspberry jam, heated

Instructions

Thaw and temper dough ball; roll out to 16-inches and place on oiled pan or screen.
Bake until golden brown.
Blend ricotta cheese, powdered sugar, almonds, and almond extract; spread over cooled crust, leaving a border around the edges.
Top ricotta mixture with berries and brush with warm raspberry jam.

The post Mixed Berry Dessert Pizza appeared first on Pizza Today.

Mojito Basilica

Denise Greer — Tue, 01 Jul 2014 00:01:45 +0000

Mojito Basilica

Author: Pizza Today

Recipe type: desserts

Ingredients

2 fresh mint sprigs, chopped
2 fresh basil leaves, chopped
1 tablespoon agave nectar
2 tablespoons Fresh lime juice
1½ ounces (3 tablespoons) light rum
Ice

Instructions

Chilled soda water
In a tall glass with back of a spoon crush mint and basil with agave and lime juice then stir in rum.
Add ice cubes and top off drink with club soda or seltzer water.
Stir drink well and garnish with mint, basil, and lime.

The post Mojito Basilica appeared first on Pizza Today.

Creamy Chocolate Gelato

Scott Wiener — Mon, 07 Apr 2014 09:00:00 +0000

Creamy Chocolate Gelato

Author: Pizza Today

Recipe type: desserts

Serves: 3 quarts

Ingredients

6 cups of whole milk, divided
1½ cups of granulated sugar
12 egg yolks, beaten
6 ounces of semisweet chocolate
1 tablespoon vanilla extract

Instructions

In a large saucepan, combine half the milk with egg yolks and sugar.
Cook over very low heat until mixture sticks to the metal utensil, whisking continually.
Add the chocolate, stirring until melted.
Remove from heat; gradually mix in the remaining milk and vanilla extract.
Cover; chill overnight or place the saucepan in an ice bath until completely chilled.
Freeze in a 5-quart ice cream maker according to manufacturer's directions.

The post Creamy Chocolate Gelato appeared first on Pizza Today.

Island Dough Boys

Denise Greer — Mon, 09 Dec 2013 12:56:25 +0000

Island Dough Boys

Author: Pizza Today

Recipe type: desserts

Courtesy of William Manzo, Jr. Federal Hill Pizza, RI

Ingredients

½ ounce dough balls
10 count Heavy cut of pineapple
and mango pieces.
2 8-inch wooden BBQ skewers
2 ounces powdered sugar
3 ounces Nutella
3 ounces sugar
1 teaspoon cinnamon
1 teaspoon vanilla extract
½ gallon corn oil

Instructions

Cut dough balls into small ½-ounce pieces and let rest while you prepare the oil.
Heat oil to 350 F and drop balls of dough into oil.
Make sure to turn the dough balls for that camel color look on both sides.
Take the dough balls out of the oil and let rest on a paper towel for 5 minutes.
Place the sugar, cinnamon and vanilla extract into a bowl.
Place dough balls into sugar, cinnamon and vanilla and cover the entire surface.
Take fruit and dough balls and arrange them on the skewers one after the other, then plate.
Take Nutella and drizzle it on the dough balls and fruit.
Finish by sprinkling with powdered sugar.

The post Island Dough Boys appeared first on Pizza Today.

Devil Fingers

Denise Greer — Sun, 01 Dec 2013 00:01:51 +0000

Devil Fingers

Author: Pizza Today

Recipe type: desserts

Courtesy of Jay Jerrier Cane Rosso, Dallas, TX

Ingredients

1 10 ounces pizza dough ball
3 ounces Nutella
2 ounces caramel
1 ounces powdered sugar

Instructions

Flatten and stretch the room temperature dough ball to about the size of a 10-inch by 4-inch rectangle.
Cut into 4 -inch long strips about ½ inch wide.
Drop into a 375 F fryer until golden brown.
Remove from oil and let drain in fryer basket.
Top with Nutella spread, caramel and powdered sugar.

The post Devil Fingers appeared first on Pizza Today.

Italian 3-Layer Cream Cake

Scott Wiener — Mon, 30 Sep 2013 04:00:00 +0000

Italian 3-Layer Cream Cake

Author: Pizza Today

Recipe type: desserts

Serves: 12

Ingredients

½ cup butter, margarine or butter shortening
½ cup shortening
2 cups sugar
5 eggs, separated
1 cup buttermilk
2 cups flour
1 teaspoon baking soda
1 teaspoon vanilla extract
1 to 1½ cups sweetened flaked coconut
1 cup chopped pecans

Instructions

Cream together butter and shortening.
Add sugar and beat until fluffy.
Add egg yolks, one at a time.
Mix together flour and baking soda.
Add alternately to creamed mixture with buttermilk until completely mixed.
Mix in vanilla extract.
Add coconut and pecans and stir in.
In a separate bowl, beat egg whites until stiff and fold into cake mixture.
Pour into three greased and floured 8-inch cake pans.
Bake at 350 F for 30 to 35 minutes, or until toothpick inserted in middle comes out clean.
Cool on racks.

The post Italian 3-Layer Cream Cake appeared first on Pizza Today.

Cannoli Cream

Scott Wiener — Thu, 19 Jul 2012 04:00:00 +0000

Cannoli Cream

Author: Pizza Today

Recipe type: desserts

Serves: Serves Fills 30 Shells

Ingredients

1⅔ cups sugar
1¼ tsp. vanilla extract
Or for a slightly heavier cannoli cream-- 8½ cups (one 5 lb. container) Grande Del Pastaio® Ricotta
2½ cups (20 oz.) sugar 2 tsp. (.25 oz.) vanilla extract

Instructions

The sweetest, richest cannolis all begin the same way: with Grande fresh Ricotta.
Begin with your preferred Grande Ricotta style, add some sugar, and you will see plenty of added business as customers come in for the best desserts.
Try sprinkling the ends with chocolate chips or chopped pistachios and dusting with powdered sugar.
For a unique presentation, dip the cannoli shells in white or dark chocolate before filling.

The post Cannoli Cream appeared first on Pizza Today.

Amaretti Cookies

Denise Greer — Mon, 12 Mar 2012 16:43:55 +0000

Amaretti Cookies

Author: Pizza Today

Recipe type: desserts

Serves: 3 dozen cookies

Ingredients

2¼ cups blanched whole almonds, plus more for garnishing
⅔ cup granulated sugar, divided
2 large egg whites, at room temperature
¼ teaspoon sea salt
½ teaspoon pure almond extract
¼ teaspoon pure vanilla extract
15 glazed cherries or other fruit

Instructions

Lightly oil two large baking sheets; line with parchment paper.
In food processor, combine almonds and ⅓ cup sugar.
Process until finely ground, scraping down sides once or twice.
Set aside.
In electric mixer fitted with whisk attachment, beat egg whites and salt at high speed until soft peaks form.
Reduce speed to medium and gradually add remaining sugar.
Return speed to high; beat mixture until stiff, shiny peaks form.
Gently fold in ground almond mixture; add almond and vanilla extracts.
Roll mixture into one-inch balls, place two inches apart on baking sheets; flatten slightly.
Top each with cherry or almond.
Bake in 350°F oven until cookies are golden, about 20 minutes.
Cool on sheets 5 minutes; transfer to racks to cool completely.
Store, wrapped in walk-in for several days or freeze up to three weeks.
For service, re-crisp in warm oven.
Cook’s note: For Amarettini cookies (mini versions), make into ½-inch balls; reduce cooking time to 15 minutes.

The post Amaretti Cookies appeared first on Pizza Today.

Chocolate Molten Lava Cake

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Chocolate Molten Lava Cake

Author: Pizza Today

Recipe type: desserts

Ingredients

GANACHE FILLING
½ cup heavy whipping cream
1 tablespoon light corn syrup
½ cup semi-sweet chocolate, finely chopped (or use chocolate morsels)
1 boxed chocolate cake mix
(Directions on box) - eggs, vegetable oil, water

Instructions

Combine whipping cream and corn syrup in a saucepan set over med. heat.
Bring to simmer, stirring to combine.
Put chocolate in a stainless steel bowl.
Pour simmering cream mixture over chocolate & stir to combine & smooth out.
Let sit for 5 min.
Place the bowl in the freezer for 25 min. (stir occasionally) until ganache is firm & can be scooped with a spoon.
Butter & flour (shake out excess) eight 4-ounce ramekins.
Set ramekins on a sheet pan.
Set aside.
Preheat oven to 375 F.
Make cake batter.
Follow package instruction (you will need vegetable oil, eggs, water) on the chosen cake mix box.
To assemble: Fill each ramekin with about 3 tablespoons of cake batter.
Make a well in the center by pushing batter up the sides (the bottom of the ramekin should not be visible, however).
Scoop another 2 tablespoons of the cake batter on top of the ganache the point being to "seal" the ganache between two layers of cake batter.
The batter should come up to about ¼-inch from top of ramekin.
Bake cakes in the preheated oven for 15-20 mi. until tested clean or
cakes spring back lightly to the touch.
Let cool for a min. or two.
You can serve at once by removing cake from the ramekin (run a knife
around the edges to loosen) and then plating & garnishing it. Or
leave cakes in the ramekin for later use (you will need to reheat the
cakes a bit before serving).
Unmold & garnish as needed.

The post Chocolate Molten Lava Cake appeared first on Pizza Today.

New York-style Cheesecake

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

New York-style Cheesecake

Author: Pizza Today

Recipe type: Dessert

Ingredients

CRUST
2 cups graham crackers, finely ground
½ teaspoon ground cinnamon
4 ounces unsalted butter melted
FILLING
1 pound cream cheese, room temperature
1 cup granulated sugar
3 eggs
1 teaspoon vanilla extract
Zest of 1 lemon, very finely grated
1 pint of sour cream

Instructions

Preheat oven to 324 F. Grease an 8-inch springform pan.
Place the pan on a large piece of heavy-duty aluminum foil; fold it up the sides around the pan.
In a mixing bowl, combine the crust ingredients until moist.
Press the crumb mixture over the bottom and 1 inch up the sides of the pan.
Refrigerate the crust for at least 30 minutes.
Beat the cream cheese on low speed for one minute until smooth and lump free.
Add the sugar gradually; mix until creamy (1 to 2 minutes only).
Add the eggs one at a time; continue to mix slowly until combined.
Stir in the vanilla, lemon zest an sour cream.
Pour the filling into the crust-lined pan; smooth the top with a spatula.
Set the pan in a hotel pan. Pour boiling water into the hotel pan until the water is about halfway up the sides.
Bake for 45 minutes.
Let cool in the pan for 30 minutes, then loosely cover and refrigerate for at least 4 hours
Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside edge.
Unmold and transfer to a cake plate.

The post New York-style Cheesecake appeared first on Pizza Today.

Amaretti-Stuffed Peaches

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Amaretti-Stuffed Peaches

Author: Pizza Today

Recipe type: desserts

Ingredients

½ stick unsalted butter, softened
1 cup coarsely crumbled amaretti (Italian almond macaroons)
2 tablespoons all-purpose flour
2 tablespoons sugar
1 large egg
8 firm ripe small peaches, halved lengthwise and pitted

Instructions

Preheat oven to 350 F.
Melt 2 tablespoons butter & swirl it into a glass or ceramic baking dish.
In food processor, process the amaretti until it is the consistency of breadcrumbs.
Add flour, sugar, remaining 2 tablespoons butter.
Process & blend until butter is incorporated.
Add egg and blend until smooth.
Scoop some of the peach pulp from the center of each peach half (I use a small spoon) to create a cavity that will hold the filling.
Slice a small piece off the bottom of each peach half so that it doesn't tilt.
Arrange each peach half, cut side up, in the baking dish.
Divide the amaretti mixture among the peaches.
Bake until the filling puffs a bit and gets crisp (about 35 min.).
Serve warm with a dollop of whipped cream.

The post Amaretti-Stuffed Peaches appeared first on Pizza Today.

Chocolate Orange Martini

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Chocolate Orange Martini

Author: Pizza Today

Recipe type: desserts

Serves: Serves 2 Drinks

Ingredients

½ ounce orange-infused vodka
1 ounce chocolate liqueur
½ ounce Baileys Irish Cream
½ ounce Creme de Cacao
¼ ounce orange liqueur
1 ounce half-and-half

Instructions

Pour ingredients into a cocktail shaker filled with ice and shake.
Pour into 2 chilled martini glasses rimmed with cocoa powder.

The post Chocolate Orange Martini appeared first on Pizza Today.

Panna Cotta with Strawberries

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Panna Cotta with Strawberries

Author: Pizza Today

Recipe type: desserts

Ingredients

Panna cotta
2 tablespoons water
1¼ teaspoons unflavored gelatin
2 cups whipping cream
1¼ cups plain whole-milk yogurt
1 teaspoon vanilla extract
½ cup sugar

Instructions

Pour 2 tablespoons water into small bowl.
Sprinkle gelatin over water.
Let stand until softened, about 15 minutes.
Whisk 1 cup cream, yogurt, and vanilla in large bowl to blend.
Heat remaining 1 cup cream and ½ cup sugar in small saucepan over medium heat, stirring until sugar dissolves and cream comes to simmer.
Remove from heat.
Add the gelatin mixture, stirring to dissolve gelatin.
Mix hot cream-gelatin mixture into yogurt mixture in bowl.
Lightly oil six ¾-cup ramekins (use canola oil).
Divide mixture among the six ramekins, using about ½ cup for each.
Refrigerate desserts uncovered until cold, then cover and refrigerate overnight.
To serve: Run small knife around each panna cotta.
Place bottoms of ramekins, one at a time, in bowl of hot water 45 seconds.
Place plate atop ramekin.
Hold plate and ramekin together; invert, shaking gently, to turn out panna cotta.
Serve with sauce
For strawberries: Toss strawberries with the sugar.
Let stand 30 minutes, tossing occasionally. Spoon strawberries over panna cotta and serve. You can also make a strawberry coulis (recipe below), or strawberry sauce to drizzle on the plate and over the panna cotta.

Panna Cotta with Strawberries

Author: Pizza Today

Ingredients

Strawberries
1 quart fresh strawberries, washed, hulled, thinly sliced 3 tablespoon sugar
2 tbsp water

Instructions

In a small saucepan over moderate-low heat, combine the ingredient, and bring to a simmer.
Remove the pan from the heat.
Cool for a few minutes.
Put the mixture into a food processor or blender and pulse several times until smooth.
Mirror the plate with some of the coulis, set the panna cotta on the coulis, drizzle more of the coulis over the panna cotta.
Serve at once.

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Apple Pie Pizza

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Apple Pie Pizza

Author: Pizza Today

Recipe type: desserts

Serves: 1-1/2 cups streusel.

Ingredients

Streusel Topping
½ cup unbleached all-purpose floour
½ cup packed light brown sugar
½ teaspoon ground cinnamon
2 tablespoons granulated sugar
4 tablespoons unsalted butter, cut into bits

Instructions

In a small mixing bowl, combine the flour brown sugar, cinnamon and granulated sugar.
Cut the butter into the flour mixture with your fingertips or a pastry blender to form small crumbles. You will have

Apple Pie Pizza

Author: Pizza Today

Recipe type: desserts

Ingredients

The Rest
3-4 large Granny Smith apples (about 2-1/2 pounds). peeled, cored and cut into 14-inch slices
1 tablespoon fresh lemon juice
2 tablespoons unsalted butter
2 tablespoons light brown sugar
1 teaspoon ground cinnamon
3 tablespoons apricot jam or preserves
1 14-inch pizza shell

Instructions

In a mixing bowl, combine the apples with the lemon juice.
In a saute pan over high heat melt the butter until it just begins to froth.
Add the apple slices and cook, stirring occasionally, for 4 minutes.
Add the brown sugar and cinnamon and cook for 2 minutes or until the apples are barely tender. Transfer the apples to a bowl (let cool for 10 minutes if you are going to make the pizza at one).
In a small saucepan, heat the apricot jam until it liquefies.
Set aside.
Brush the entire top of the crust, including the border (or edge), with the apricot jam.
Spread the reserved apples evenly over the crust.
Sprinkle the streusel over the apples.
Bake the pizza in a preheated 450 F oven for 15 minutes.
Let the pizza stand for about 10 minutes before cutting and serving.

The post Apple Pie Pizza appeared first on Pizza Today.

Chocolate Torta

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Chocolate Torta

Author: Pizza Today

Recipe type: desserts

Ingredients

1 pound unsalted butter
½ cup flour
1 cup plus 3 tablespoons sugar
1 cup brewed coffee(espresso or regular)
10 ounces semisweet chocolate
5 ounces unsweetened chocolate
8 large eggs, lightly beaten

Instructions

Preheat oven to 350F.
Fit a 9-inch springform pan (or deepdish pizaz pan) with parchment paper or aluminum foil.
Lightly grease the foil with butter.
Put the flour in the pan to coat the butter all over by turning and tapping the pan.
Tap out the excess flour.
In a large saucepan set over low heat, melt the buter.
Add the sugar and coffee and whisk to blend.
Add the semisweet and unsweetened chocolate.
Stir until the chocolate melts; whisk to combine.
Remove the pan from the heat and let the chocolate mixture cool slightly.
Whisk in the eggs slowly to combine.
Pour the cake batter into the pan.
Bake for 50-60 minutes or until a cake tester comes out clean and the top has a thin dry crust.
Cool to room temperature.
Keep the torta refrigerated.
To serve, slice into wedges. Dust a plate with cocoa powder or powdered sugar (or a combinayion of both). Plate the cake and dust the top with powdered sugar or serve with a dollop of whipped cream.

The post Chocolate Torta appeared first on Pizza Today.

Panna Cotta with Summer Berries

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Panna Cotta with Summer Berries

Author: Pizza Today

Recipe type: desserts

Ingredients

1-1/2 teaspoons unflavored gelatin
2 tablespoons cold water
3 cups heavy whipping cream
½ cup sugar
Pinch of salt
1-1/2 teaspoons vanilla extract
1 cup sour cream
¼ cup raspberries
¼ cup blueberries
4 teaspoons artisan balsamic vinegar

Instructions

Sprinkle the gelatin over the cold water.
Let stand for 5 min.
In a 3-quart saucepan, warm the cream with the sugar, salt and vanilla over medium-high heat.
Do not let boil.
Stir in the gelatin until thoroughly dissolved.
Take the cream off the heat and cool about 5 min.
Put the sour cream in a medium bowl.
Gently whisk in the warm cream a little at a time until smooth.
Taste for sweetness. It may need another teaspoon of sugar.
Rinse eight ⅔ cups ramekins, custard cups or coffee cups with cold water.
Fill each one ¾ full with the cream.
Chill a minimum of 4 hrs. Overnight is preferred.
To serve, either unmold by packing the molds in hot towels and then turning each out onto a dessert plate, or serve in their containers.
Add fresh fruit and drizzle each serving with ½ teaspoon artisan balsamic vinegar.

The post Panna Cotta with Summer Berries appeared first on Pizza Today.

Basic Cannoli

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Basic Cannoli

Author: Pizza Today

Recipe type: desserts

Ingredients

1 pound ricotta cheese
¾ cup confectioners' sugar
1 teaspoon vanilla extract
½ cup semi-sweet chocolate morsels

Instructions

Whip the ricotta cheese with a mixing spoon.
Add the confectioners' sugar and vanilla extract and whip again.
Fold in the chocolate chips.
Place the filling in a pastry bag fitted with a very large star or open tip.
Refrigerate until ready to use.
To order, pipe the filling into the shell (fill from both ends).
To garnish, dip each end of the shell into coarsely chopped unsalted pistachios.
Dust the shell with powdered sugar In place of the pistachios, you may also dip each end of the shell into melted milk chocolate.

The post Basic Cannoli appeared first on Pizza Today.

Raspberry Almond Kiss Pizza

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Raspberry Almond Kiss Pizza

Author: Pizza Today

Recipe type: desserts

Ingredients

Two-12 inch unbaked pizza crust
3 egg whites
¼ pound almond paste
½ pound raspberry preserves
¾ pound raspberries, fresh or individually quick frozen
1-½ blanched slivered almonds, toasted
½ pounds chocolate chips

Instructions

Beat egg whites in mixer with paddle until foamy; add almond paste and cream until smooth.
Add raspberry preserves and mix until fully incorporated.
Reserve raspberry mixture.
Top each unbaked pizza crust with ½ cup of raspberry/egg white mixture, leaving ½ -inch border.
Bake in 400 degree convection oven for 5 minutes, remove and top each pizza with 6 ounces of fresh or frozen raspberries, ¾ cup toasted almonds, and ¼ pounds chocolate chips.
Return to oven and bake for an additional 5 minutes; remove and let cool for 15 minutes.
Serve warm, dusted with powdered sugar and topped with whipped cream or vanilla ice cream.

The post Raspberry Almond Kiss Pizza appeared first on Pizza Today.

Basic Ricotta Filling

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Basic Ricotta Filling

Author: Pizza Today

Recipe type: desserts

Ingredients

1-1/2 pounds ricotta cheese
1 cup confectioner's sugar (powered sugar)
¼ teaspoon cinnamon
¼ vanilla extract

Instructions

Combine all of the ingredients whipping vigorously until smooth and creamy.

The post Basic Ricotta Filling appeared first on Pizza Today.

Cinnamon and Raisin Biscotti

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Cinnamon and Raisin Biscotti

Author: Pizza Today

Recipe type: desserts

Ingredients

1 large egg
½ cup sugar
1 teaspoon vanilla extract
¾ cup all-purpose flour
¾ teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon salt
⅓ cup raisins
½ cup whole almonds, toasted

Instructions

Preheat oven to 375 F.
Line a sheet pan with parchment paper.
Using a stand mixer, combine and beat the egg and sugar until thick and lemony in color.
Add vanilla.
Sift in the flour, baking powder, cinnamon & salt.
Blend well Mix in the raisins and almonds.
Turn the dough out of the mixer onto the work surface.
Knead gently for 2 min. to combine the ingredients.
Shape dough into a log that is about 12 inches long by 2-1/2 inches wide.
Transfer to lined sheet pan.
Flatten the top of log slightly with hands, tapering towards the edge.
Bake for 20 min.
Remove from oven and cool for 15 min.
Using a serrated knife cut the log crosswise, at a diagonal, into ⅓-inch wide slices.
Arrange the slices on the baking sheet an bake for 4 min.
Turn slices over and bake another 4 min.
Cool biscotti on the baking sheet.
Serve when cool.

The post Cinnamon and Raisin Biscotti appeared first on Pizza Today.

Ricotta Pie

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Ricotta Pie

Author: Pizza Today

Recipe type: pizza

Ingredients

1 pound ricotta, drained of any excess water
2 extra-large eggs, lightly beaten
¼ cup sugar
2 tablespoons unbleached flour
1 tablespoon freshly grated lemon zest
3 tablespoons fresh lemon juice
¼ teaspoon vanilla extract
3 tablespoons heavy cream
1 9-inch pre-baked pie crust

Instructions

Preheat the oven to 375 F. In a bowl, combine the ricotta, eggs, sugar, flour, lemon zest, lemon juice, vanilla extract and cream or milk.
Beat well with a spoon.
Pour the filling into the baked pie crust.
Smooth the top with a rubber spatula.
Set the pie on a cookie sheet and bake on the center shelf of the oven for 40-45 min., until the center is just set and the pie is golden brown.
Let stand for 15 min. before serving.

The post Ricotta Pie appeared first on Pizza Today.

Blueberry and Apple Bread Pudding

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Blueberry and Apple Bread Pudding

Author: Pizza Today

Recipe type: desserts

Ingredients

2 cups whole milk
4 large eggs, lightly beaten
¾ cup sugar
3 tablespoons unsalted butter, melted
¼ teaspoon ground cinnamon
¼ teaspoon ground allspice
⅛ teaspoon salt
10 slices white bread, crusts removed, torn (about 4 cups)
2 large apples (Granny Smith or Cortland), peeled, cored, cubed
¾ cup frozen blueberries (no need to thaw)

Instructions

Pre-heat oven to 350 F.
In a large bowl, combine milk, eggs and sugar.
Whisk lightly. Add the butter, cinnamon, nutmeg and salt.
Beat lightly to combine.
old in the bread, apples and blueberries.
Pour the batter into a lightly buttered baking dish (9-inch x 13-inch or similar size).
Level off the top by shaking and tapping the pan on the work surface.
Bake the pudding 45 to 50 minutes until the top is golden and the center is cooked through (a cake tester or strand of spaghetti should come out clean).
Once cooked, bread pudding can be held in the cooler for 3 to 4 days, tightly covered.
Service: To order, spoon a portion into deep bowls. Heat through until warm (but not hot). Serve with warm blueberry sauce (recipe follows) and/or a scoop of vanilla ice cream.

Blueberry and Apple Bread Pudding

Author: Pizza Today

Recipe type: desserts

Ingredients

CHUNKY BLUEBERRY SAUCE
2 cups frozen blueberries
¼ cup honey
2 tablespoons lemon juice
2 tablespoons apple juice or apple cider

Instructions

Combine all of the ingredients in a large saucepan.
Bring to a boil.
Simmer and stir until slightly thickened.
Cool.
Serve warm over bread pudding or ice cream.
Variations: Replace the blueberries with raisins and fold in chopped walnuts.

The post Blueberry and Apple Bread Pudding appeared first on Pizza Today.

Cinnamon Swirl Pizza

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Cinnamon Swirl Pizza

Author: Pizza Today

Recipe type: pizza

Ingredients

16 ounces pizza dough
¼ cup unsalted butter, melted
½ cup sugar
2-1/2 teaspoons cinnamon

Instructions

Cut the dough into four pieces, each about 4 ounces.
Roll each of these pieces into a thick rope that is about 18 inches long.
Lightly oil (use corn oil or other vegetable oil) a 12-inch pizza pan.
Lay each of the pieces of dough onto the pan, coiling them as you would for a coil or rope.
Gently press the coils together.
Cover the dough with plastic wrap and give it another 45 min. to an hour to rise.
Brush the melted butter over the dough coils.
In a small bowl, combine the sugar and the cinnamon.
Sprinkle the cinnamon-sugar mixture over the dough.
Bake the pizza at a low temperature (350-375 F) for about 12-15 min.

The post Cinnamon Swirl Pizza appeared first on Pizza Today.

Rocky’s Bellini

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Rocky's Bellini

Author: Pizza Today

Recipe type: desserts

Ingredients

1 ounce rum
1 ounce Peach schnapps
Splash of peach daiquiri mix
Splash of Spumanti
Ice
1 ounce Chianti

Instructions

Blend rum, peach schnapps, peach daiquiri mix, spumanti, and ice in blender.
Pour Chianti into flute glass.
Pour blended ingredients into flute while twirling glass to create red swirl.

The post Rocky’s Bellini appeared first on Pizza Today.

Budino diRiso

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Budino diRiso

Author: Pizza Today

Recipe type: desserts

Ingredients

5 cups whole milk
1 up arborio or similar short-grain rice
1 teaspoon vanilla extract
¾ cup sugar
¾ cup sultana (golden) raisins
½ teaspoon lemon zest

Instructions

In a heavy saucepan, combine the milk with the rice.
Bring the milk to a boil.
Reduce heat and simmer until the rice is tender, stirring frequently to keep the rice from sticking. This will take about 20 minutes.
Add the vanilla extract, sugar, raisins and lemon zest.
Book the mixture until it thickens, about 8-10 min. longer.
Spoon the pudding into individual serving bowls or mini-souffle dishes.
Cool.
Cover tightly and chill for several hours or overnight.
The pudding will keep for 4-5 days.
Serve the pudding with various sauces and garnishes. For example, drizzle a strawberry or raspberry coulis over the top. Garnish with segments of orange or sliced fresh strawberries or shaved dark chocolate or finely c hopped hazelnuts. Add a bit of whipped cream or a dollop of mascarpone to the top.

The post Budino diRiso appeared first on Pizza Today.

Classic Tiramisu

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Get the Classic Tiramisu recipe

This classic tiramisu recipe is made with espresso, mascarpone, ladyfingers, Marsala, whipped cream, cocoa powder, sugar and egg.

Classic Tiramisu

Author: Pizza Today

Recipe type: desserts

Ingredients

4 extra-large egg yolks
1 whole egg
½ cup sugar
1 tablespoon dry Marsala
8 ounces mascarpone
1 cup heavy whipping cream
2 tablespoons sugar
8 ounces esprsso or brewed strong coffee, cooled
24 ladyfingers (savioardi)
Cocoa powder

Instructions

Put the egg yolks, the whole egg, and the sugar in a double boiler arrangement over simmering water.
Whisk the eggs constantly until they thicken into a light custard.
Add the Marsala and combine.
Whisk a bit more.
Turn out of the bowl into a pan to cool.
Cream the mascarpone.
Set aside.
Beat the whipping cream to the soft peak stage.
Add the sugar.
Beat to the stiff peak stage.
Fold the mascarpone into the whipped cream, then fold that mixture into the cooled egg/sugar mixture.
Assembly: Use a pan or glass dish that is about 8x8 inches.
Working one by one, dip a ladyfinger into the cooled espresso.
A quick dip in an out (the ladyfingers will absorb more of the coffee than you think) works best.
Put a thin layer of the mixture over the bottom of the pan.
Fit 12 lady fingers into the pan (trimming as needed).
Layer half of the remaining cream mixture over the ladyfingers.
Fit 12 more ladyfingers into the pan (dipping each into the espresso first).
Layer in the rest of the cream mixture and smooth it out.
Screen (sift) the cocoa powder liberally over the top.
Cover tightly with plastic wrap and chill overnight (or at least 4 hours).
Serve in squares portioned to about two and one-half inches square.

The post Classic Tiramisu appeared first on Pizza Today.

Scratch Brownies

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Scratch Brownies

Author: Pizza Today

Recipe type: desserts

Ingredients

1 cup butter or margarine
4 squares (4 ounces) unsweetened chocolate
2 cups sugar
4 eggs
1 cup flour
1 cup broken walnuts

Instructions

Combine butter and chocolate in saucepan.
Melt over low heat, stirring occasionally.
Stir in sugar, and then beat in eggs, one at a time.
Stir in flour, then the nuts.
Pour into a well-greased 9 by 12-inch pan.
Bake in pre-heated 375 F oven 20 to 25 minutes.
Cool and cut into squares.

The post Scratch Brownies appeared first on Pizza Today.

Semifreddo All-amaretto

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Semifreddo All-amaretto

Author: Pizza Today

Recipe type: desserts

Ingredients

¾ cup amaretto liqueur
1 gallon high-quality vanilla bean ice cream, softened to room temperature
2 cups amaretto cookies, roughly chopped
2 cup amaretto cookies, crushed fine for finishing

Instructions

Stir the liqueur into the softened ice cream.
Add the roughly chopped cookies.
Spray 3 loaf pans with pan coating and line with plastic wrap.
Smooth the plastic wrap as much as possible to avoid wrinkles on the final product.
Pour in the ice cream mixture and smooth the top flat.
Refreeze.
When frozen, unmold by dipping briefly in hot water and knock the pan onto a cardboard round or plate.
Press the finely ground cookies on the surface.
Wrap well and store in the freezer.
Cut in slices.

The post Semifreddo All-amaretto appeared first on Pizza Today.

Cannoli Shells (also see Cannoli Filling Recipe)

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Cannoli Shells (also see Cannoli Filling Recipe)

Author: Pizza Today

Recipe type: desserts

Ingredients

1-1/4 cups all-purpose flour
⅛ teaspoon salt
2 tablespoons sugar
1 egg lightly beaten
2 tablespoons chilled, unsalted butter, cut into small pieces
About ¼ cup dry white wine or dry Marsala
1 egg white, lightly beaten

Instructions

In a mixing bowl, blend the flour with the salt and sugar.
Make a well in the center.
Add the egg and butter.
Stir with a fork, working from the center out, to moisten the flour mixture.
Add the wine, a tablespoon at a time, just until the dough starts to come together.
Form the dough into a ball using your hands.
Cover the dough and allow it to rest for 15 min. (Alternatively, the dough can be made in a food processor, using the same technique as that used to make pie or pastry dough.)
Roll the dough out on a lightly floured board to about ⅛-inch thickness. cut circles out of the dough that are about 3-1/2 inches in diameter.
Using a rolling pin, roll the circles into ovals.
Wrap each oval around cannoli tubes.
Seal the edges using some of the egg white.
Working in batches, drop the shells into vegetable oil that has been brought to a temperature of 350 F.
Cook for about a minute, or until the shells turn golden brown.
Remove shells with tongs and place on paper towels on a rack to drain and cool.
When cool enough to handle, remove the cannoli tunes and reuse them to fry more cannoli.
After completely cooled, shells can be stored in an airtight container and held for up to a week.

The post Cannoli Shells (also see Cannoli Filling Recipe) appeared first on Pizza Today.

Dessert Pizza Sauce

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Dessert Pizza Sauce

Author: Pizza Today

Recipe type: desserts

Ingredients

Liquefied flavor of jam — strawberry, raspberry, apricot, etc.

Instructions

Using a pastry brush, brush the entire crust with the jam, a little heavier along the edge of the crust (as the pizza bakes the jam caramelizes and adds a nice sugary coating). This will add just enough sweetness to the crust and prepare it for the other toppings — apples, peaches, bananas — and other add-ins such as streusel, nuts, or, my favorite, apple pie pizza with grated cheddar cheese as a topping.

The post Dessert Pizza Sauce appeared first on Pizza Today.

Spumoni

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Spumoni

Author: Pizza Today

Recipe type: desserts

Ingredients

3 cups pistachio ice cream
⅓ cup shelled pistachio nuts, chopped
6 maraschino cherries
3 cups vanilla ice cream
¼ teaspoon rum extract
1 + ¼ cup whipping cream, divided
⅓ cup sweetened cocoa powder
¼ cup sifted powdered sugar
Pinch of salt

Instructions

Chill a 2-quart metal ice-cream mold in freezer.
Meanwhile, stir pistachio ice cream to soften; stir in nuts.
Spread quickly over bottom and up sides of mold, bringing ice cream to the top. (If ice cream slips down, refreeze until workable.)
Arrange cherries around bottom of mold, pressing into ice cream; freeze.
Stir vanilla ice cream to soften; mix in rum extract.
Quickly spread over pistachio ice-cream layer; freeze.
Combine ¾ cup whipping cream with cocoa powder; beat until stiff peaks form.
Quickly spread over vanilla layer; freeze.
Combine remaining cream, powdered sugar and salt; beat until soft peaks form.
Pile into mold; smooth top.
Cover with foil; freeze several hours or overnight.
Peel off foil; invert onto chilled serving plate.
Rub mold with warm, damp towel to loosen; lift off mold.
Cut into wedges; serve.

The post Spumoni appeared first on Pizza Today.

Caramel Sauce

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Caramel Sauce

Author: Pizza Today

Recipe type: desserts

Ingredients

½ cup packed light brown sugar
¼ cup light corn syrup
¼ cup whipping cream or Half and Half
2 tablespoons unsalted butter

Instructions

Combine all the ingredients in a saucepan and cook over low heat until the mixture boils.
Let simmer gently for three minutes.
Use at once or refrigerate for up to 20 minutes before using.
The sauce will keep in the cooler, covered, for several weeks.
It thickens when chilled, so you may need to keep it on the steam table, heat it or leave at room temperature for about one hour before using.

The post Caramel Sauce appeared first on Pizza Today.

Easy Ricotta Cheesecake

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Easy Ricotta Cheesecake

Author: Pizza Today

Recipe type: desserts

Ingredients

2 pounds ricotta (drained of excess water)
1-1/2 cups sugar
1 teaspoon orange zest
1 tablespoon vanilla extract
10 large eggs
Confectioners' sugar

Instructions

Butter and lightly flour a 10-inch springform pan.
Preheat oven to 350 F.
Combine ricotta sugar and orange zest and whip to a smooth consistency.
Add vanilla extract.
Add eggs, one at a time beating each into the batter to blend until the batter is smooth and free of lumps.
Pour the mixture into the springform pan.
Bounce the pan gently on the work surfacteto smooth out the batter.
Place the pan on a sheet pan and put it on the middle rack of the oven.
Bake for about 1 hour and 15 minutes; time will vary relative to type of oven (deck, confection). If the top is browning too fast, cover the pan with aluminum foil.
Test to see if it is done by sticking a piece of spaghetti or a toothpick into the center of the cake. If it comes out clean, the cake is done.
Turn off oven and leave the cheesecake to rest, with the door ajar for another 25 minutes (this step allows it to settle).
Take the cheesecake out of the oven and bring to room temperature.
Sprinkle generously with the confectioners' sugar.
Serve in slices, on a chilled plate dusted with confectioners' sugar.
Serve with a lemon sauce swirl (combine lemon juice with confectioners' sugar and water to a pouring consistency) on the plate (optional).
Variations: Add golden raisins that have been plumped in hot water and drained. Add honey (about 2 tablespoon to the batter) if you want a sweeter cheesecake.

The post Easy Ricotta Cheesecake appeared first on Pizza Today.

Taffy Apple Pizza

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Taffy Apple Pizza

Author: Pizza Today

Recipe type: desserts

Ingredients

1 fresh or par-baked pizza crust (12-inch)
8 ounces softened cream cheese whipped with 1 egg
¼ cup prepared caramel topping
⅔ peanuts, coarsely chopped
1 cup Musselman's Diced Apple Pizza Topping

Instructions

Preheat pizza oven to 500 F.
Spread cream cheese base on pizza crust and drizzle caramel topping over cream cheese base.
Sprinkle with half of peanuts.
Evenly spread Musselman's Diced Apple Pizza Topping and sprinkle with remaining peanuts.
Bake for 8-10 minutes or until crust is golden brown.

The post Taffy Apple Pizza appeared first on Pizza Today.

Carrot Cake Supreme

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Carrot Cake Supreme

Author: Pizza Today

Recipe type: desserts

Ingredients

1¼ cup corn oil
4 eggs
2 cups granulated sugar
1 teaspoon salt
2 cups all-purpose flour
2 teaspoons cinnamon
4 cups grated carrots (about 1 pound)
1 cup chopped pecans
2 teaspoons baking powder
1 teaspoon baking soda
Pecan-cream filling (recipe follows)
1 cup raisins
Cream-cheese frosting (recipe follows)

Instructions

For the carrot cake, preheat oven to 350 F.
Grease and flour a 10-inch tube cake pan.
In a large bowl, whisk together corn oil and sugar.
Sift together flour, cinnamon, baking powder, baking soda and salt.
Sift half of the dry ingredients into sugar-oil mixture and blend.
Alternately add rest of the dry ingredients with eggs, adding one by one.
Combine well.
Add raisins and pecans.
Pour into pan and bake 70 minutes.
Cool upright in the tube pan. (If you are not using cake that day, it can be removed and wrapped well in plastic wrap and stored at room temperature.)

Carrot Cake Supreme

Author: Pizza Today

Recipe type: desserts

Ingredients

Pecan Cream Filling
1½ cup granulated sugar
6 ounces (3/4 cup) unsalted butter
¼ cup all-purpose flour
1¼ cups chopped pecans
¾ teaspoons salt
2 teaspoons vanilla extract
1½ cups heavy cream

Instructions

For the pecan-cream filling, in a heavy saucepan, blend flour, sugar and salt.
Gradually stir in cream; add butter.
Cook and stir mixture over low heat until the butter has melted, then let simmer 20-30 minutes until golden brown in color, stirring occasionally.
Cool to lukewarm.
Stir in nuts and vanilla.
Let cool completely and then refrigerate, preferably overnight. If too thick to spread, bring to room temperature before using.

Carrot Cake Supreme

Author: Pizza Today

Recipe type: desserts

Ingredients

Cream Cheese Frosting
8 ounces unsalted butter, softened
8 ounces cream cheese, softened
1 pound confectioners' sugar
1 teaspoon vanilla

Instructions

Cream the butter well.
Add cream cheese and beat until blended.
Sift in sugar and add vanilla. If too soft to spread, chill a bit.
Refrigerate if not using immediately.
Bring to a spreadable temperature before using.
ASSEMBLY: Have filling and frosting at a spreadable consistency. Loosen cake in pan and invert. With a long serrated knife, carefully split the cake into 3 horizontal layers. Spread filling between layers. Spread frosting over top and sides.
Cook’s Note: This cake is best made if you start at least one day ahead, since the filling is best left to chill overnight.

The post Carrot Cake Supreme appeared first on Pizza Today.

Fruit Wine Marinade

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Fruit Wine Marinade

Author: Pizza Today

Recipe type: desserts

Ingredients

1 cup dry white wine
2 tablespoons of sugar
2 pints fruit of choice

Instructions

Combine the wine and sugar, stirring until the sugar is dissolved.
Add the fruit and mix well.
Cover and refrigerate for 1 hour.
Spoon into a stemmed glass, chilled bowl or serve over angel food or sponge cake.
Garnish with a fresh piece of mint.
Main Course: Of course fruit doesn't have to be reserved specifically for dessert. There are many times throughout the course of the meal that fruit can come into play.
Try mandarin oranges, grapes or apples to perk up a simple green salad. Pineapple, of course, makes for a great Hawaiian pizza or pasta dish. Add slices of apples and peaches to your antipasto. Throw raisins or grapes into a pasta salad.

The post Fruit Wine Marinade appeared first on Pizza Today.

Cherry Cheese Streusel Pizza

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Cherry Cheese Streusel Pizza

Author: Pizza Today

Recipe type: desserts

Ingredients

12-inch fresh or parbaked pizza crust
8 ounces cream cheese filling (recipe below)
14 ounces cherry pizza topping
3 ounces streusel topping (Recipe below)

Instructions

Mix cream cheese filling according to directions; spread evenly over fresh or parbaked pizza dough.
Spread cherry pizza topping over cream cheese layer.
Sprinkle with streusel topping mixture.
Bake at 500 degree until cheese filling sets and streusel is slightly browned (7-9 minutes).
Cool and serve.

Cherry Cheese Streusel Pizza

Author: Pizza Today

Recipe type: desserts

Ingredients

Cream Cheese Filling:
12 ounces softened cream cheese
3 ounces granulated sugar
1 medium egg

Instructions

Cut cream cheese into sugar; add egg.
Blend at medium speed until fluffy

Cherry Cheese Streusel Pizza

Author: Pizza Today

Recipe type: desserts

Ingredients

Streusel Topping:
3 cups sifted, all-purpose flour
2 cups brown sugar
1 cup softened margarine (½ pound)
1 cup chopped pecans
1 teaspoon ground cinnamon

Instructions

Mix flour and brown sugar; cut in margarine; mix in pecans and ground cinnamon.

The post Cherry Cheese Streusel Pizza appeared first on Pizza Today.

Gatto di Ricotta (Ricotta Cheesecake)

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Gatto di Ricotta (Ricotta Cheesecake)

Author: Pizza Today

Recipe type: desserts

Ingredients

2 pounds whole-milk ricotta
⅔ cup sugar
⅓ cup all-purpose flour
6 eggs, lightly beaten
2 tablespoons Frangelico Liqueur
1 cup mini-chocolate chips (or regular chilled and ground in food processor)
¼ teaspoon salt

Instructions

Preheat oven to 300 degrees.
Spray with pan coating and lightly flour a 9-inch spring-form pan.
Stir the ricotta until as smooth as possible in a large mixing bowl (do not use mixer because this incorporates too much air into the ricotta and the resulting cake will rise too much, then sink).
Stir sugar and flour together, then mix them into the ricotta cheese.
Add eggs, Frangelico and chocolate chips.
Pour into the pan and bake for 1 ¼ hours, or until light golden and slightly firm in the center.
Chill several hours or overnight keep cake in base until just before serving.

The post Gatto di Ricotta (Ricotta Cheesecake) appeared first on Pizza Today.

Cherry Dessert Pizza

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Cherry Dessert Pizza

Author: Pizza Today

Recipe type: desserts

Ingredients

10 ounces refrigerated piza dough, dusted with sugar
1 an cherry pie filling, more if desired
1 cup flour
1 cup brown sugar
½ cup butter, chilled & diced
¼ cup cherry preserves or jam
Cinnamon for dusting
Nutmeg for dusting

Instructions

Preheat oven to 400 F.
Spread cherry pie filling over dough.
Combine butter, brown sugar, flour and preserves; form into coarse crumbs with fingers.
Sprinkle over pie filling.
Bake pizza about 20 to 30 min.
While warm, dust with cinnamon and nutmeg.

The post Cherry Dessert Pizza appeared first on Pizza Today.

Chocolate Chip Cookies

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Get the Chocolate Chip Cookies recipe

Chocolate chip is widely the most popular cookie in the U.S. It’s a great choice to menu or add as a grab-and-go item. Here’s a simple chocolate chip cookie recipe for you to test and modify in your kitchen. Try different types of milk chocolate chips to seek which work best for you. Change up your sweeteners. Here we’re using white sugar and brown sugar.

Chocolate Chip Cookies

Author: Pizza Today

Recipe type: desserts

Ingredients

1 cup butter-flavored shortening
¾ cup white sugar
¾ cup brown sugar
2 eggs
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups milk chocolate chips

Instructions

Preheat oven to 350 F.
Grease cookie sheets.
In a large bowl cream together the butter-flavored shortening and sugars until light & fluffy.
Add eggs, one at a time, beating well with each addition.
Stir in vanilla, flour, baking soda & salt.
Fold in chocolate chips.
Drop by rounded spoonsfull onto the cookie sheets.
Bake for 8-10 m in., until light brown.
Allow cookies to cool on baking sheet for 5 min. before removing.

The post Chocolate Chip Cookies appeared first on Pizza Today.

Lemon & Pistachio Semifreddo

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Lemon & Pistachio Semifreddo

Author: Pizza Today

Recipe type: desserts

Ingredients

4 large eggs, separated
1 whole egg
¾ cup sugar
1 tablespoon fresh lemon juice
4 large egg whites at room temperature
1 cup chilled whipping cream
¾ cup chopped unsalted pistachios
Sliced fresh strawberries for garnish

Instructions

Line a metal loaf pan that is 9 x 5 x 3 inches deep with plastic wrap, leaving an overhang of about 2 inches all around.
In the top of a double boiler set over simmering water, beat the 4 egg yolks and the one whole egg until light and fluffy.
Add ¼ cup of the sugar and the fresh lemon juice and beat to combine.
Continue beating until the custard is light and fluffy (about 5 minutes) and tripled in volume.
Set aside to cool (can be refrigerated).
This is the custard part. In a large bowl, beat the egg whites until they are frothy.
Add the ¼ cup of sugar, a little at a time, and beat the whites until they hold stiff peaks.
This is the meringue part. In another bowl, beat the whipping cream with the remaining ¼ cup of sugar until it holds stiff peaks.
This is the cream part. Fold the whipping cream into the egg whites (meringue).
Add the pistachios to the cream and meringue mixture to combine.
Fold the cooled custard mixture into the cream and meringue mixture.
Combine thoroughly.
Pour the mixture into the loaf pan and smooth the top.
Fold the plastic wrap over the top to cover completely.
Put the pan in the freezer overnight.
To serve, unmold the semifreddo onto a serving dish.
Slice to order.
Serve on chilled plates.
Garnish with fresh strawberries and additional chopped pistachios.

The post Lemon & Pistachio Semifreddo appeared first on Pizza Today.

Chocolate Hazelnut Pudding Cake (Gianduia)

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Chocolate Hazelnut Pudding Cake (Gianduia)

Author: Pizza Today

Recipe type: desserts

Ingredients

1 cup all-purpose flour
2 tablespoons cocoa powder
2 teaspoons baking powder
¾ cup sugar
½ cup milk
2 tablespoons canola oil or vegetable oil
½ cup chopped hazelnuts
4 ounces semisweet chocolate morsels
½ cup brown sugar
3 tablespoons Nutella
⅓ cup cocoa powder
1 cup hot water

Instructions

In a large mixing bowl combine the flour, cocoa powder, baking power and sugar.
Add milk and canola oil and combine.
Fold in the hazelnuts.
Mix thoroughly.
Grease bottom and sides of an 8x8-inch square pan with unsalted butter.
Preheat oven to 350 F.
Put chocolate morsels in a 2-3 cup Pyrex or glass measuring cup and microwave at medium power, stirring two or three times to melt the chocolate.
In that same cup, add the brown sugar, Nutella and cocoa powder.
Mix to combine.
Pour the hot water over the chocolate mixture and stir to combine.
Pour the chocolate mixture over the batter in the pan.
Bake the cake in the oven for 35-40 min., until it is set.
Let cool.
Cut into squares and serve with whipped cream or dust each serving with powdered sugar.

The post Chocolate Hazelnut Pudding Cake (Gianduia) appeared first on Pizza Today.

Chocolate Ice Cream

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Chocolate Ice Cream

Author: Pizza Today

Recipe type: desserts

Ingredients

¾ cup unsweetened cocoa powder
¾ cup sugar
Pinch of fine sea salt
1 cup milk
2 eggs, whisked well
1-1/2 cups heavy whipping cream

Instructions

In heavy-bottomed sauce pan, whisk together the cocoa, sugar and salt.
Whisk in milk and eggs.
Cook over medium heat stirring constantly, until steaming hot and starting to thicken (it may take 6-8 minutes).
Whisk in cream and chill thoroughly, preferably 8-12 hrs., then freeze.

The post Chocolate Ice Cream appeared first on Pizza Today.