Navigating the Italian Flour Section - FARINA part 1

Last Updated April 4, 2025

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Farina in Italia

You’ve recently moved to Italy, still walking around completely starry-eyed from the beauty of the country, and are about to go grocery shopping because you realize, unfortunately, you can’t order pizza every night. So you decide to make it at home, crust and all. (Sneaky, aren’t you?) When you arrive in the flour section, you realize that it’s going to be a touch more than just translating “flour” to “farina” and trying to figure out which ones are all-purpose, cake flour, and bread flour. Instead, you find not only types of flour, but numbers to boot. What does it all mean? How are you supposed to use flour in Italy?

Or maybe you’ve lived in Italy for awhile and have been experimenting with the different flours with results ranging from baked goods turning out great, turning out awful, or turning out…different. This was me the first year of my life in Italy. Add on top of that ovens that don’t have temperature gauges, are strange sizes, or only cook from the bottom, you get some interesting results. Can’t I just buy a dang bag of all-purpose flour without having to figure out all the factors in this Italy baking equation?!? No, Jenny. No you cannot.

After talking to people (is there therapy for bakers? Can that be a thing?) and other expats here, reading many articles online, and of course my own many trials and error, hopefully this post will help demystify the flour section a bit for you! Reading this blog post “All About That Wheat Flour”, which is part 2, on the six categories of wheat will also help you, as some of that will then be helpful to understand (or translate) in Italian. Let’s start with a quick Italian flour cheat sheet, then keep reading to understand the properties of the Italian flour better.

Where Can I Find Italian Flour in the USA?

For my American readers, I have linked several sites below where you can find some Italian flours as talked about below for your baking adventures Stateside. I’ve gotten quite a few inquiries recently about where to find Italian flours in America, so I figured I’d compile some of my favorite sources right here where it’s convenient. I wish it was easier to find quality and cheap Italian flours in the States, but it’s rather tricky, honestly. Some come from Amazon, trusted and easy for shipping, but they don’t have the biggest variety so I’ve tried to include a variety of sites that combine brands I’ve used both here and in Italy, while also trying to find the better prices. If anyone has some good sources I’m not aware of, I’d love to hear and be able to share! Please note that prices tend to fluctuate.

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. Where possible, links are prioritized to small businesses and ethically and responsibly made items. For further information see the privacy policy. Grazie!

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Italian Flour Baking Cheat Sheet

• For cookies, bars, cakes/cupcakes, biscuits, scones, or anything that needs a tender crumb, use Farina di grano tenero, 00. This is your “cake flour” but is used for a wide variety of things including pizza and pasta.

  Antimo Caputo and also in a 55lb. bag

  Barilla

  La Molisana

  Molino Grassi Organic

  Polselli Organic 11 lbs

  King Arthur 50lb bag of 00 - Wheat grown in America and non GMO

• For bread, I recommend starting off with Farina di Manitoba, grano tenero, 0; this is similar to standard American bread flour. As you progress, you can start to add in Farina di grano duro, or Semola Rimacinata di grano duro. These flours will have a different feel and look to them as you knead your bread and in the final product, which is why I recommend starting out with just a small portion, around 25% or less of the total flour, in your recipes until you know how they act.

  Mulino Caputo

  Farina d’America

  Farina d’America - cheaper price, free shipping over $100

• For every day needs you can buy one bag of Farina di grano tenero, 00 and one bag of Farina di Manitoba, grano tenero, 0 or Farina di grano duro and mix them together to make your own homemade all-purpose flour.

Farina Explained

Grano Duro and Grano Tenero

Hard wheat and soft wheat, or as they are known here in Italy, grano duro and grano tenero, will be written on just about every bag of standard flour.

Breads and pastas usually use grano duro, or hard wheat, because of the higher gluten content. Most sweets and cakes use soft flour or grano tenero. Keep in mind however that there are some breads made with soft flour, as you will find in the bakery section at your local grocery store, or a combo of both soft and hard flour.

Flour Grinds: 00, 0, 1, 2

This is pretty straightforward: The smaller the number, the finer the flour. And in your local grocery store, 00 and 0 will be the most common by far. They don’t have every variety of flour in every grind, so the work is mostly already done for you. If you know you want a soft/grano tenero, you’ll probably find only 0 and 00. You won’t have to decide between a soft/grano tenero 00, 0, 1, or 2.

Semola and Semola Rimacinata

Semola, also know as pasta flour or sometimes semolina in the States, comes from durum wheat and has a yellowish hue. It is usually grown in the spring and is the hardest of all wheat, which makes it ideal for pasta and bread making. In Italy it comes in two primary forms: Semola and Semola Rimacinata (reground, or twice ground, making it finer). Semola is used for eggless pasta and Semola Rimacinata is used for egg pasta.

Polselli Semola Rimacinata

La Molisana Semola Rimacinata

La Molisana Semola

Caputo Semola

Great River Milling Semolina (Semola in the States is usually called Semolina, I know, confusing.)

King Arthur Semolina

Farina di Manitoba

Named after the Canadian province of Manitoba, this is the “bread flour” of Italy. This one always threw me for a loop, because it is a grano tenero, yet has a high gluten content. Because of its unusual characteristics, it is often categorized as a “special” flour. It is often used in the fine grind of 0 and is great for breads that require long-leavening periods, such as French Baguettes, pizza, and breads that use natural yeast or madre lievito.

Mulino Caputo

Farina d’America

Farina d’America - cheaper price, free shipping over $100

Manitaly

Farina per Pizza, Pasta, etc.

Because Italy is the land of pizza, pasta, and bread, you will find plenty of bags of pre-mixed wheat varieties that are supposed to be perfect for rustic breads, or focaccia, or pizza, or pasta. I’ve never bought any of these because I’ve been preoccupied with figuring out how to use all the other flours, but I’m sure they’re great for their specific purposes!

Caputo “Chef’s Flour”

Caputo “Pizzeria”

Caputo Pasta Fresca e Gnocchi

Farina e Lievito

This would be the equivalent of the self-raising flour in the States. I don’t use this in the States nor in Italy, but I’ve read that it works well here! You could also make your own, adding 1 1/2 tsp of baking powder and 1/2 tsp salt per cup (120g) of flour. (I recommend using baking powder from the States as I’ve heard that the Italian baking powder/lievito in polvere does strange things.) I would use farina di grano tenero 00 if you’re planning on making biscuits or cookies.

Specialty Flours

There are also many specialty flours here to inspire your baking or aid your gluten-free needs. Some worth noting are saraceno (buckwheat), farina di riso (rice flour), farina di mais (cornmeal), farina d’avena (oat flour), teff, farina di ceci (chickpea/garbanzo bean flour), among others.

Happy baking and good luck with the farina Italiana and finicky ovens!

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Mocha Punch

Last Updated August 16, 2024

Mocha punch is exactly what it sounds like. Cold, creamy, sweet, chocolatey coffee served in a punch bowl with dollops of vanilla ice cream slowly melting into a dreamy, creamy puddle.

Punch might seem a thing do the past, but I really love punch. Classic punch to me is a bottle of cranberry raspberry juice combined with Sprite and some fruit-flavored sherbet dolloped in the lunch bowl. And I love it. It reminds me of Christmas time as a kid because that’s really the only time we’d make it. Then I was introduced to this Mocha Punch as a teenager, and the fruity punch got left behind. Everyone loves this coffee punch. It’s hard to put the ladle down.

It’s simple to make but it can steal the show, which makes it ideal for parties. Think holidays, birthday parties, baby showers, bridal showers, and on and on! Keep some empty milk jugs to store it in, and you have one easy and delicious thing done for your next gathering!

No mocha in Italy?

On entering any coffee shop in America, you’ll easily find mocha on the menu.

This is not the case in Italy. Italy may be the birthplace of coffee as we know it today, but that doesn’t mean that they own ALL the copyrights to the best coffee drinks. Cappuccino, espresso, macchiato….but Vanilla Latte and Mocha are not on the menu here, unless you go to one of the few “American” coffee shops, such as Arnold. First of all, if you order a latte you will get….milk. And if you order a mocha you will get…a withering stare. Not the end of the world, especially with all of the other types of coffee you can order, but sometimes I just want a mocha, ya know? I usually order my cappuccino with cocoa powder on top, but that’s not quite the same.

If I’ve learned anything living away from my home country, it’s that I will suddenly miss all the creature comforts of home, whether or not I appreciated or even liked them before. I do really like a good mocha. And somehow missing mochas has me thinking about this mocha punch, so here you go. The recipe for the best punch, that really keeps the party going!

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. Where possible, links are prioritized to small businesses and ethically and responsibly made items. For further information see the privacy policy. Grazie!

Recipe adapted from a friend’s mama. :)

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Mocha Punch

Serves about 20

Ingredients:

• 3 quarts / 3 L freshly brewed strong coffee

• 1 1/2 cups / 300g sugar

• 2 quarts / 2 L milk

• 3/4 cup / 240g chocolate syrup, try this homemade recipe!

• 3 tsp vanilla extract

• 1/2 gallon (8 cups) / 1 kg vanilla ice cream

Directions:

1. Pour brewed coffee into a large pot, bowl, or other large container. Stir sugar into hot coffee until dissolved. Cool in fridge.

2. Remove coffee from fridge and add milk, chocolate syrup, and vanilla and stir until well combined.

3. Chill until cold or overnight.

4. Just before serving, pour into serving container, mix briefly, and scoop ice cream into the punch, allowing the ice cream to melt for a few minutes before serving. (Skip this step if not serving as a punch.)

5. Store in fridge.

Jenny’s Notes:

• For an everyday mocha I reduce the sugar and milk, sometimes by up to half, as I usually drink my coffee black, and it makes it less indulgent.

• You can substitute store-bought chocolate syrup for the homemade and use instant coffee instead of brewing, if you wish! I think the flavor will always be superior when you make things from scratch, or in this instance, use good, fresh coffee instead of instant!

• Of course, you don’t have to use vanilla ice cream, you could use chocolate or moose tracks or hey, coffee ice cream!

• When serving, you can choose to pour the whole recipe’s worth of punch into a punch bowl with ice cream, or, for smaller or longer parties, start with just a portion of the punch and ice cream, keeping the remainder in the fridge and freezer, respectively, so by the end the punch isn’t warm and the ice cream long melted.

• This punch is easily stored in pitchers or empty milk jugs!

Yield 20

Author Jennyblogs

Prep time

25 Min

Total time

25 Min

Print

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Mocha Punch

Sweet and creamy cold coffee punch with dollops of ice cream is great for gatherings and parties!

Cook modePrevent screen from turning off

Ingredients

• 3 quarts / 3 L freshly brewed strong coffee
• 1 1/2 cups / 300g sugar
• 2 quarts / 2 L milk
• 3/4 cup / 240g chocolate syrup, try this homemade recipe!
• 3 tsp vanilla extract
• 1/2 gallon (8 cups) / 1 kg vanilla ice cream

Instructions

1. Pour brewed coffee into a large pot, bowl, or other large container. Stir sugar into hot coffee until dissolved. Cool in fridge.
2. Remove coffee from fridge and add milk, chocolate syrup, and vanilla and stir until well combined.
3. Chill until cold or overnight.
4. Just before serving, pour into serving container, mix briefly, and scoop ice cream into punch, allowing ice cream to melt for a few minutes before serving.
5. Store in fridge.

Notes

• You don’t have to use vanilla ice cream, you could use chocolate or moose tracks or heck, coffee ice cream! Whatever you like.
• When serving, you can choose to pour the whole recipe’s worth of punch into a punch bowl with ice cream, or, for smaller or longer parties, start with just a portion of the punch and ice cream, keeping the remainder in the fridge and freezer, respectively, so by the end the punch isn’t warm and the ice cream long melted.
• This punch is easily stored in pitchers or empty milk jugs!

Nutrition Facts

Calories

202.41

Fat

4.98 g

Sat. Fat

3.02 g

Carbs

33.94 g

Fiber

0.49 g

Net carbs

33.45 g

Sugar

26.31 g

Protein

5.27 g

Sodium

91.66 mg

Cholesterol

19.30 mg

Nutritional information is approximate. Calculated including vanilla ice cream

https://jennyblogs.com/blog/2019/4/18/mocha-punch

mocha, mocha punch, party coffee chocolate punch, iced coffee drink

drink

American

Did you make this recipe?

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Chocolate Sauce

Photo Public Domain https://creativecommons.org/licenses/by-sa/3.0/at/deed.en Permission: Sammlung J.P. Adlbrecht

Last Updated August 15, 2024

Classic. Quintessential. Chocolatey. Good on everything, from your morning pancakes and coffee to ice cream and that cake you just made. Or ya know, by the spoonful. Just a spoonful of…I’ll let you sing the rest yourself. ;)

What is it? Chocolate Sauce! Or chocolate syrup, as you prefer. No more Hershey’s in a bottle, or going without if you live outside the USofA. It’s so easy you’ll wonder why you never made it before. No high fructose corn syrup involved!

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. Where possible, links are prioritized to small businesses and ethically and responsibly made items. For further information see the privacy policy. Grazie!

Recipe from my Mama

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Chocolate Sauce

Makes about 3/4 cup of sauce

Ingredients:

• 3/4 cup / 150g sugar

• 1/3 cup / 33g unsweetened cocoa powder

• 1 Tbsp / 7.5g cornstarch

• 1/2 cup / 118g water

• 1 tsp vanilla

Directions:

1. Combine sugar, cocoa, and cornstarch in a small saucepan.

2. Add water and whisk until there are no cornstarch lumps.

3. Cook over medium heat, stirring constantly, until mixture boils. Reduce heat to low and boil for 5 minutes, continuing to stir.

4. Remove from heat and add vanilla. Cool.

5. Store in an airtight container in the refrigerator.

Jenny’s Notes:

• The better quality your cocoa powder the better your sauce will taste!

• Keeps well in the fridge.

Yield 12

Author Jennyblogs

Prep time

5 Min

Cook time

10 Min

Total time

15 Min

Print

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Chocolate Sauce

A basic chocolate sauce for ice cream topping, drizzling, mixing in coffee, and anything you need chocolate sauce for!

Cook modePrevent screen from turning off

Ingredients

• 3/4 cup / 150g sugar
• 1/3 cup / 33g unsweetened cocoa powder
• 1 Tbsp / 7.5g cornstarch
• 1/2 cup / 118g water
• 1 tsp vanilla

Instructions

1. Combine sugar, cocoa, and cornstarch in a small saucepan.
2. Add water and whisk until there are no lumps.
3. Cook over medium heat, stirring constantly, until mixture boils. Reduce heat to low and boil for 5 minutes, continuing to stir.
4. Remove from heat and add vanilla. Cool.
5. Store in an airtight container in the refrigerator.

Notes

The better quality your cocoa powder the better your sauce will taste! Keeps well in the fridge.

Nutrition Facts

Calories

63.04

Fat

0.27 g

Sat. Fat

0.00 g

Carbs

14.76 g

Fiber

0.56 g

Net carbs

14.21 g

Sugar

12.52 g

Protein

0.55 g

Sodium

0.61 mg

Cholesterol

0.00 mg

Nutritional information is approximate.

https://jennyblogs.com/blog/2019/4/28/chocolate-sauce

Hershey's chocolate sauce, ice cream topping, hot fudge sundae sauce, chocolate sauce

dessert, sauce, topping

American

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Hard-to-Find Ingredients in Italy

If you’re planning on spending any amount of time in Italy in which you will want to cook, bake, or generally not always eat in restaurants (I know, it’s hard, but your bank account will thank you!), this list might come in handy.

Last Updated August 10, 2024

You might think that Italy will have everything you need, they bake and cook so it’s just a matter of translating, right? Yes...and no. It’s not as different as it could be, I can imagine living in China or the DRC would present a bigger challenge for finding and cooking with familiar ingredients and brands. But this is still a “foreign” country and will present its unique challenges. The best way to tackle these challenges is to meet them head on, and hopefully with the ones that are important to you in your suitcase!

What follows is a list of ingredients and items that could fall into these categories: nonexistent - expensive - elusive - and, - it’s just not the same. Compiled from my own experience and that of fellow expat friends, I hope you find it helpful, and, as always, let me know in the comments below what should be added or your own stories! I’m sure there are things I don’t even think about that others might really miss!

Some ingredients are carried in all main grocery stores and just located in strange places, some are only found in specialty stores, and others you might want to consider bringing with you. Little Ethnic stores are your friends! Of course, this list is not all-inclusive, I chose not to list most of the items that are “name brand” or not mainstream; i.e. your favorite brand of laundry detergent might not exist, but there are plenty of other detergents that do exactly the same thing, so I don’t have Arm & Hammer listed as non existent, or likewise, I won’t have Andes Mints baking bits listed because most people wouldn’t think of those let alone miss them. Make sense? Ok let’s get grocery shopping!

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. Where possible, links are prioritized to small businesses and ethically and responsibly made items. For further information see the privacy policy. Grazie!

The “American” Section at Vivimarket…yes! Betty Crocker strawberry frosting, I have missed thee! Not.

• Asian Ingredients - Ingredienti Asiatici

  If you want spring roll wraps, soy sauce, canned coconut milk, sriracha, or anything that’s more Asian than Italian, chances are the prices will be high, if they carry it at all at the supermarket. The large Esselunga I shop at does have an Asian section (it’s a tiny end cap) but prices are usually 2-3x what you can find if you know where to look. Where is that? Any Asian grocer! The products are authentic, variety greater, and prices much better! You might even end up with food items (we hope they’re food?!) you’ve never seen before to try, and it might remain a mystery because the packages often lack any English, Italian, or even any Latin alphabet!

• Apples - Mele

  I love apples. I don’t love apples in Italy. They are everywhere, but I can’t understand why they are gross. It can be apple season but when you bite into a beautiful apple you get a mouthful of pith. Blech. I grew up picking fresh apples every fall with my mom and siblings so maybe I’m just apple-spoiled? The only apples that I consistently like, crisp and sweet, are the Ambrosia apples. I’ve heard of a place not too far outside of Florence where you can go and pick fresh apples! The price is right, but you would need a car to get there.

• Avocados - Avocado

  Avocados are found pretty easily, but they are expensive! They are usually between 3.50-6.50euro/kilo. And they’re not always the beloved Hass, often there is a smoother, greener variety that comes from Israel.

• Baking Powder - Lievito in Polvere

  Baking powder doesn’t come in containers or tubs like it does in the States. You will usually find it in small packets (often with the artificial vanillin flavor) in the baking section. Rumor has it it doesn’t work well, causing desserts to rise too much too fast or not rising at all. Other times I’ve heard it works just fine. I haven’t personally tried it, as this is something I bring with me and a container lasts a long time! You could try the self-raising flour, I’ve read that works reliably well.

• Baking Soda - Bicarbonato di Sodio

  This is cheap and sold in all grocery stores, it’s just not in the baking section like you’d think it would be. Look on the end caps in some stores by the Alka Seltzers or by the bottled water or soft drinks in others.

• Black Beans - Fagioli Neri

  Don’t ask me why, but the black beans are not always with the other beans at Italian grocer stores. Sometimes they don’t carry them, sometimes they are in a “special” section maybe with other seeds and nuts. But they do exist! Beans are also another item you can usually find at the little Arab or Asian stores.

• Buttermilk - Latticello

  I don’t think I’ve ever seen buttermilk in a store, but I also can’t say I’ve looked very hard because there are several handy and easy substitutes. Instead of buttermilk try this: mix 1 cup milk with 1 Tbsp vinegar or lemon juice, OR use plain kefir, which is readily available in Italian grocery stores.

• Cabbage - Cavolo

  Italians love their cabbage, especially when their cavolo nero or black cabbage comes into season. Despite its name, black cabbage seems more similar to kale than it does the variety of cabbage we use in the States, that light green head of cabbage. If you have a hankering to make say, sauerkraut or pickled purple cabbage, what do you do? Scour your nearest grocery store, sometimes they do have the “regular” heads of cabbage! I have on occasion seen the purple cabbage, but because fruits and vegetables are still very much sold seasonably, you can’t count on them year round. The green cabbage I saw was called crauti, their name for sauerkraut; it’s also called cavolo cappuccio bianco.

• Candy Bars and Candies - Barrette di Cioccolato e Caramelle

  You can find these here: Snickers, Mars, Twix, Kit Kat, Skittles (since 2018), M&M’s, Smarties (the Canadian M&M’s), Lindt, Bounty, Lion, Ferrero Rocher, and various other European varieties. Reese’s can be found at Vivimarket in Florence for a significant price. Update as of December 2020, Esselunga had packs of 2 Reese’s cups by the checkout lanes for 0.60cents.

• Canned Pumpkin Purée - Zucca in Scatola

  In Italy, this is liquid gold. To find pumpkin, you are going to need to go to specialty stores. In Florence, I know of two places that carry it. One is ViviMarket, the other is Pegna. Both places will run you about 4.60-4.80euro per 15 oz. can. I know. Like I said, liquid gold. You can find fresh pumpkin in the store, but it is not pie pumpkin and will give you a different tasting pumpkin pie if you try and cook and purée it yourself. I know people who do this, up to you if you prefer the classic pumpkin pie taste or are up for a twist!

• Cereals - Cereali

  I rarely eat cereal and I doubt you are coming to Italy dreaming about cereal, but one can’t help but notice that though cereal and granola is easily found, the selection is definitely smaller than that of an American grocery store. I’d say this is for the better, but just in case you’re a Lucky Charms or Fruit Loops die hard, realize they might not have your favorite cereal beyond the basics. There are rice krispies for making homemade granola bars, desserts, and Rice Krisipie Treats, just so you know. :)

• Cheddar Cheese - Formaggio di Cheddar

  While I’m not a big cheddar cheese fan, leave it to being far from home that I start craving all the American foods I don’t normally eat. Cheddar can usually be found at Esselunga, 150g of slices for about 2euros. I’ve also discovered that Lidl has an even bigger container of sliced cheddar cheese for about the same price.

• Chocolate Chips - Gocce di Cioccolato

  Regular-sized chocolate chips are not to be found, just mini. But there is something about chocolate chip cookies with mini chips that are just not the same. The minis are expensive, too, upwards of 2euro for 6 oz of chips/1 cup. Otherwise, you can buy a bar of chocolate for less and chop it yourself for custom chocolate chunks.

• Cilantro - Coriandolo

  Fresh and dried parsley is everywhere, but cilantro? Not as much. I have found it sometimes in the grocery store in small packages, but you’ll have a much better chance if you head to any Asian grocer. And there are plenty, at least in Florence!

• Dill - Aneto

  Dried dill can be hard to find here, but I can sometimes find fresh dill, usually in small plastic containers like the cilantro. But not always. So plan ahead if you want to make homemade pickles or add fresh dill to chicken or tuna salad, like I do. :)

• Flour - Farina

  There is a plethora of flour here, no worries! The tricky part is figuring out which kind you need, because the types of flour go beyond just all-purpose, bread, and cake. I have a post dedicated to Italian flours and how they are best utilized that you can read here, but for now just a quick overview. First, there are the two kinds of (wheat) flours; hard wheat “grano duro” and soft wheat “grano tenero.” Hard wheat is mostly used for crusty bread, pizza, and pasta because it has a higher protein content, whereas the soft wheat is used for softer breads and desserts. Second, there is the grind of the flour noted by numbers: 00, 0, 1, and 2. 00 denotes the finest grind, 2 is the coarsest. Beyond this there are also all the specialty flours you can find, including: self-raising flour as mentioned above under baking powder, farina di manitoba which is closest to what we call bread flour, almond flour, chickpea flour, cornmeal, rice flour, and more.

• Grape Juice - Succo d’Uva

  For all the juice variety you can find, only some grocery stores carry grape juice, and it’s only ever one type. Usually purple grape juice, I’ve never seen white and never 100% juice. It seems all their grape juice is made into wine, none leftover for juice, haha!

• Gum - Gomma

  Yes, there is gum in Italy, but it’s a bit more expensive and not as good as American gum. Some of it is just gross, like licorice. If you like licorice, lucky you!

• Hummus - Hummus

  Hummus can easily be made at home if you have a good blender or food processor, but sometimes the convenience of having a pre-made container of hummus is so nice. This is not a food I hunted down or even noticeably missed, but when I found some at Lidl it made me very happy and thought you might like to know that, too.

• Hydrogen Peroxide - Perossido di Idrogeno/Acqua Ossigenata

  This is not food, but if you use it for disinfecting wounds, mouth wash, removing stains, or any of its numerous uses, it might be helpful for you to know that it is readily available here, but the packaging made it harder to locate. Its bottle is usually white, generic, and small, not the signature large brown plastic I’m used to buying in America. Search near the bandages and eye drops.

• Maple Syrup - Sciroppo d’Acero

  Maple syrup costs a small fortune. It can be found in most grocery stores and also at Vivimarket in Florence. A small bottle, roughly 8 oz, will cost you about 4.50-7euro. Lidl has the cheapest price by far at less than 5euro for a bottle. This is the real stuff, pure maple syrup and not high fructose corn syrup, but I believe Vivimarket carries the Aunt Jemima (that name is changing!) stuff if you’re feeling nostalgic, but I think a bottle of that will cost you more than a pure bottle, almost 8 euro! Oh, the irony.

• Marshmallows - Toffolette

  Marshmallows are available here, but don’t expect Jet-Puffed fluffy big white mallows. To be honest, I’ve never bought them, but I’ve always heard they are just plain weird with a texture like stale marshmallows.

• Mexican Ingredients - Ingredienti Messicani

  Like the Asian ingredients, the Mexican ingredients can be found, but maybe less readily. There is a large Asian presence in Italy and no shortage of Asian grocers and restaurants, but the same cannot be said for Mexican. In Florence there seems to be a sad lack of burritos/tacos. My favorite is called Los Chicos, but you can also find Mexican at Tijuana, Eby’s, and I was surprised to see recently, at the American Diner on Via Nazionale. Otherwise you will have to find or make your own tortillas and sauces as best you can. Like the Asian section at the Esselunga I frequent, there is a small Mexican section with enchilada sauce, sour cream (it’s not refrigerated, I’m scared), corn and flour tortillas, and other miscellaneous. They recently stopped stocking the refried beans and that makes me sad. Coop also has a small Mexican food section, with refried beans! Otherwise Vivimarket even has a small Mexican food section.

• Molasses - Melassa

  I have tried to ask at Coop and Esselunga for Molasses with varying responses. One lady was convinced they carried it only to find they don’t, and the other lady just looked at me like I was crazy. I am happy to report that it can be found at some specialty stores, for sure at NaturaSi. They are the WholeFoods of Italy, high prices and all, but a good place to check out for natural products and specialty items the mainstream stores might not carry!

• Peanut Butter - Burro di Arachidi

  The main stores usually carry just Skippy, which costs almost 5 euro for a small bottle, or Calvé, a less expensive Dutch (?) brand. I’m happy to report, that after living in Italy for 5 years, I’ve found a natural peanut butter I truly like. It’s called “Fiorentini” and you can find it at Coop for 2.25 for a 350g jar. It has just peanuts, sunflower oil, and salt. Otherwise, the Chinese markets or Arab butchers, which carry more than just meat, have the Calvé or other brands you probably haven’t heard of but for much more manageable prices. If you’re interested in other nut butters, check out NaturaSi which has almond butter, peanut butter, and possibly some others. Pricey, but probably your best bet if you don’t want to grind your own.

• Pecans - Noci Pecan

  I thought for a long time these were non-existent here, but they just like to hide. They are usually not with the other nuts like walnuts and almonds, but if your local grocery store carries them they might be by the “party aisle,” or near the soft drinks, drink mixes, peanuts, and party nut mixes. But be warned, an 80g bag will run you between 3 and 5 euro a bag. I splurged once and made a pecan pie for Thanksgiving….I spent 12euro just on the 2 cups (240g) of pecans. Ayayay.

• Pinto Beans - Fagioli di pinto (?)

  Pinto beans aren’t to be found here, hence why I don’t even know what they’d be called. Not even in a special spot in the grocery store, like sometimes the black beans are. Nope. However, there is a variety of bean you can buy called “fagioli borlotti” that make a wonderful substitute for pinto beans. They are creamy colored and speckled with red, but cook up to be brown like pinto beans. More importantly, they are creamy and buttery, just like pinto beans, which make them wonderful to smash for refried beans or eat as is!

• Pretzels - Salatini

  Similar to marshmallows, pretzels are available and stale tasting. These I did eat once, and haven’t again since. I bought them to make a pretzel crust for a pie, but after twirling around in my food processor for too long without breaking down, I realized these were not your ordinary pretzels. These are special stale pretzels best not used for crusts.

• Salad Dressings - Condimenti per Insalata

  Salads here are dressed with olive oil, salt, and pepper, and sometimes balsamic vinegar. I’ve never turned back, it’s so simple and good. There are a select few salad dressing you can find in stores, like caeser, tzatziki, and some others, but you’re not going to find Italian (haha), thousand Island, Ranch, raspberry poppyseed, or any of those others. Just bring it with you if it’s important to you or make it from scratch. I never would’ve thought of this but I do have some friends that Ranch was CRUCIAL for.

• Sour Cream - Panna Acida

  I haven’t tried this yet, I don’t normally eat sour cream and I’ve been won over to using plain yogurt as a healthier substitute. At Esselunga you may only find it if they have the non-refrigerated kind in the Mexican section. Otherwise Coop has some normal looking refrigerated sour cream.

• Spices - Spezie

  Let’s talk about spices. When you think of Italian cooking, you can probably make a guess of which spices they will for sure have. Garlic, onion, parsley, oregano, basil, sage, bay leaf, cumin, turmeric, thyme, rosemary, pepper, nutmeg, cinnamon, ginger, paprika, marjoram, coriander, curry, and saffron are everywhere. Then there are whole cloves but no ground cloves. The first time I went to make a pumpkin pie I was trying to grate cloves with a cheese grater…kids, don’t try this at home. Other spices like adobe chili, or smoked chilis, or any ethnic spices that aren’t mainstream you will probably have to import yourself. Spices you can find, even if you have to hunt a bit, would include cardamom, garam masala, smoked paprika, and ground mustard. Mint you can find at the Arab butcher shops if you can’t find it at your local store.

• Sweet Potatoes - Patate Dolci

  Sometimes I can find these at the grocery store, sometimes not. In more recent years it’s been more hit than miss, which is nice! A sure bet would be Vivimarket, which has them every time I have gone, and are usually grown in the US, yeah!

• Vanilla Extract - Estratto di Vaniglia

  The REAL stuff, not imitation or vanillin like you find in every dessert here. And no, the real stuff doesn’t exist here. Either bring it with you or make your own! I usually bring a bottle with me to use while my homemade stuff is aging, it takes a minimum of 3 months for best flavor.
  

Always remember, even when you’re missing your creature comfort food, that it’s not so bad eating food like this…

The Fluffiest Key Lime Pie with a Gingersnap Crust

Fluffy? Isn’t key lime pie supposed to be creamy, custardy, silken? Yes! And this recipe is all of those things but with a special touch of fluffiness, thanks to our friends the egg whites. Whipped egg whites. It’s magical. And with Easter just around the corner, this is the perfect dessert to celebrate with! I even gave you two weeks time to plan ahead, aren't I nice?

I don’t know why I always want to make citrus desserts for Easter, maybe because it’s always in the spring. And in the spring everything is coming alive, the rebirth of nature, and calls for bright, happy citrus flavors. You can’t call citrus sad. And what is Easter but the celebration of the resurrection of Jesus, giving those who believe on Him new life? The celebration of rebirth. It all fits. Not to mention if you observe Lent, getting to eat what you gave up for 6 weeks is lovely.

Savoring America: Recipes and Reflections on American Cooking (The Savoring Series)

And whether you have a big Easter meal planned or not, you’re going to want to make this pie. And if you’ve never made key lime pie before? This is not a bad place to start. Just be warned that other key lime pies after this one might be…tame.

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. Where possible, links are prioritized to small businesses and ethically and responsibly made items. For further information see the privacy policy. Grazie!

Recipe adapted from the Williams-Sonoma cookbook Savoring America

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The Fluffiest Key Lime Pie with a Gingersnap Crust

Serves 8-12

Ingredients:

For the Gingersnap Crust

• 28 gingersnaps broken into pieces, about 1 1/2in / 4cm in diameter (homemade or storebought)

• 1/2 cup / 60g chopped pecans

• 1 Tbsp / 15g chopped crystallized ginger

• 1/8 tsp ground cinnamon

• 1/4 cup / 57g butter, melted and cooled

For the Filling

• 4 eggs, separated

• 1/4 cup / 30g cornstarch

• 1/2 cup / 100g sugar

• 1 14oz can / 440g sweetened condensed milk, make it homemade here

• 1/2 cup / 118g key lime juice

• 2 Tbsp / 12g freshly grated key lime zest

• 1/2 tsp cream of tartar

• 1 tsp vanilla extract

For the Topping and Garnish

• 1 cup / 237g heavy whipping cream

• 1/3 cup / 42g confectioner’s sugar

• 1/8 tsp almond extract

• thin key lime slices or lime zest, optional

Directions:

Oven 350°F / 177°C. Lightly grease a 9in / 23cm pie dish.

Make the Gingersnap Crust

1. In a food processor, combine the gingersnaps, pecans, ginger, and cinnamon. Pulse until everything is finely ground in crumbs. Add the butter and pulse briefly until the crumbs are evenly moistened.

2. Press evenly into the bottom and up the sides of the prepared pie dish. Bake in the preheated oven for 10 minutes or until fragrant and lightly browned. (This can be hard to see because of the dark color of the gingersnaps.) Allow to cool.

Make the Filling

1. In the bowl of a stand mixer fitted with the whisk attachment, beat 2 egg whites and the cream of tartar on high speed until soft peaks form and can hold their shape, about 1-2 minutes. Beat in the vanilla and scrape the egg whites into a small bowl; set aside.

2. In the bowl of the stand mixer (no need to clean it), beat on medium-high speed the egg yolks, 2 remaining egg whites, cornstarch, sugar, and sweetened condensed milk until light and fluffy, about 5 minutes. Add lime juice and zest and beat until smooth.

3. Gently fold 1/3 of the egg white mixture into the lime mixture to lighten. Add the rest of the egg whites and fold just until combined.

4. Pour the filling into the cooled pie crust, smooth the top with a spatula. Bake until just firm, about 20 minutes. To test for firmness, jiggle the dish slightly. When the center jiggles just slightly, it’s ready.

5. Cool completely, then cover and refrigerate for at least 4 hours or overnight.

Make the Topping

1. In the bowl of a stand mixer, beat the heavy whipping cream on medium speed. As it starts to thicken (and will no longer splatter) increase the speed to high. Add the powdered sugar and almond extract. Continue beating until firm peaks form, about 2-4 minutes total.

2. Spoon whipped cream over pie or use a piping bag and tips to decorate. Garnish with lime slices/and or zest. Serve immediately or refrigerate.

Jenny’s Notes:

• The crust can be made without the pecans and/or ginger, if you’re like me and sometimes feel too lazy to chop things!

• Freshly squeezed key lime juice is best, but if you’ve ever used real key limes you’ll know that getting half a cup can be a real labor of love. Those things can be tiny! Hand cramp hand cramp hand cramp. And just when you think you’re there, you realize you’ve only squeezed 1 Tbsp worth. So, I gladly buy bottled key lime juice.

• If you can’t find fresh key limes or juice, use limes! And I suppose, lemons if you’re in a pinch. Lemon pies are good too! Same goes for the zest.

• No food processor handy? Do it the old fashioned way and stick the cookies in a resealable plastic bag and whack and roll with a rolling pin. The pecans and ginger can be finely chopped by hand.

Yield 8-12 servings

Author Jennyblogs

Prep time

50 Min

Cook time

30 Min

Total time

1 H & 20 M

Print

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The Fluffiest Key Lime Pie with a Gingersnap Crust

Classic key lime pie with a twist. Tart filling made extra light and fluffy by whipping the egg whites, a spicy gingersnap crust, and fresh whipped cream.

Cook modePrevent screen from turning off

Ingredients

For the Gingersnap Crust

• 28 gingersnaps broken into pieces, about 1 1/2in / 4cm in diameter (homemade or storebought)
• 1/2 cup / 60g chopped pecans
• 1 Tbsp / 15g chopped crystallized ginger
• 1/8 tsp ground cinnamon
• 1/4 cup / 57g butter, melted and cooled

For the Filling

• 4 eggs, separated
• 1/4 cup / 30g cornstarch
• 1/2 cup / 100g sugar
• 1 14oz can / 440g sweetened condensed milk, make it homemade here
• 1/2 cup / 118g key lime juice
• 2 Tbsp / 12g freshly grated key lime zest
• 1/2 tsp cream of tartar
• 1 tsp vanilla extract

For the Topping and Garnish

• 1 cup / 237g heavy whipping cream
• 1/3 cup / 42g confectioner’s sugar
• 1/8 tsp almond extract
• thin key lime slices or lime zest, optional

Instructions

Make the Gingersnap Crust

1. Oven 350°F / 177°C. Lightly greased 9in / 23cm pie dish.
2. In a food processor, combine the gingersnaps, pecans, ginger, and cinnamon. Pulse until everything is finely ground in crumbs. Add the butter and pulse briefly until the crumbs are evenly moistened.
3. Press evenly into the bottom and up the sides of the prepared pie dish. Bake in the preheated oven for 10 minutes or until fragrant and lightly browned. (This can be hard to see because of the dark color of the gingersnaps.) Allow to cool.

Make the Filling

1. In the bowl of a stand mixer fitted with the whisk attachment, beat 2 egg whites and the cream of tartar on high speed until soft peaks form, about 1-2 minutes. Beat in the vanilla and scrape the egg whites into a small bowl; set aside.
2. In the bowl of the stand mixer (don’t worry about cleaning it), beat on medium-high speed the egg yolks, 2 remaining egg whites, cornstarch, sugar, and sweetened condensed milk until light and fluffy, about 5 minutes. Add the lime juice and zest and beat until smooth.
3. Gently fold 1/3 of the egg white mixture into the lime mixture to lighten. Add the rest of the egg whites and fold just until combined.
4. Pour the filling into the cooled pie crust, smooth the top with a spatula. Bake until just firm, about 20 minutes. To test for firmness, jiggle the dish slightly. When the center jiggles just slightly, it’s ready.
5. Cool completely, then cover and refrigerate for at least 4 hours or overnight.

Make the Topping

1. In the bowl of a stand mixer, beat the heavy whipping cream on medium speed. As it starts to thicken (and will no longer splatter) increase the speed to high. Add the powdered sugar and almond extract. Continue beating until stiff peaks form, about 2-4 minutes total.
2. Spoon whipped cream over pie or use a piping bag and tips to decorate. Garnish with lime slices/and or zest. Serve immediately or refrigerate.

Notes

The crust can be made without the pecans and/or ginger, if you’re like me and sometimes feel too lazy to chop things! Freshly squeezed key lime juice is best, but if you’ve ever used real key limes you’ll know that getting half a cup can be a real labor of love. Those things can be tiny! Hand cramp hand cramp hand cramp. And just when you think you’re there, you realize you’ve only squeezed 1 Tbsp worth. So, I gladly buy bottled key lime juice. If you can’t find fresh key limes or juice, use limes! And I suppose, lemons if you’re in a pinch. Lemon pies are good too! Same goes for the zest. No food processor handy? Do it the old fashioned way and stick the cookies in a resealable plastic bag and whack and roll with a rolling pin. The pecans and ginger can be finely chopped by hand.

Nutrition Facts

Calories

590.80

Fat

29.69 g

Sat. Fat

14.77 g

Carbs

76.33 g

Fiber

1.88 g

Net carbs

74.45 g

Sugar

55.81 g

Protein

8.28 g

Sodium

256.68 mg

Cholesterol

90.75 mg

Nutritional information is approximate. Based on 8 servings.

https://jennyblogs.com/blog/2019/4/4/the-fluffiest-key-lime-pie

key lime pie, gingersnap crust, fluffy pie, whipped cream

Dessert, Pie

American

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Food in Florence: A Complete Guide to the Best Gelato

Last updated October 2, 2024

Gelateria dei Neri

March is coming to a close, the weather has taken a turn for the warmer, the sun is making a regular appearance and so are the tourists, and most importantly, the gelato shops have reawakened from their winter slumber. I ate my first gelato of the season/2019 a couple weeks ago, and it was…good. I mean, it was amazing to eat gelato again, but it only ranked “good” because the actual gelato was a bit on the icy side. I’ve had gelato from that shop before and it was really good, we’ll just say they were having an off day. It’s possible my tongue is out of practice of eating gelato, I mean, you don’t become a sommelier by drinking wine “occasionally.” In the few weeks that have passed since that first gelato, I think it’s safe to say my tongue is back in practice.

In celebration of gelato and sunshine, I have compiled a list of some of the best gelaterie (gelato shops) in and around the Florence city center. The list is quite extensive but includes all of the gelato shops worth eating at. I’ll name some of my favorites, as well as favorites from various expat friends and locals, which will be noted with an asterisk (*). As you will see, taste in gelato can vary and very few people will nominate the same gelato shop as “Best in Florence,” hence the inclusive list with pointers to help you locate gelato that sounds interesting to you, whether it’s your first gelato ever or you are just looking to expand your gelato resumé! If you’ve had great gelato in Florence and think it should be on this list, let me know in the comments below!

Nota Bene: Anytime you see mountains of colorful gelato in the display case it is TO BE AVOIDED. At all costs. These places are meant to fool poor, unsuspecting tourists and line their owners’ pockets with money when they are essentially selling you sugary, artificially colored ice, lies, and sadness. You will find them grouped mainly around main attraction points; in Florence there are many near the Duomo, Palazzo Vecchio, Ponte Vecchio and in between. This bears repeating because these shops are still open, which means people are buying their “gelato,” and this makes me very sad. Also to avoid is the overpriced gelato, again, usually found near tourist areas. Even if the gelato is decent, I wouldn’t pay more than 3ish euro for the smallest size, no matter the city. At that point they are just capitalizing on your naiveté. The only gelato above 3euro on this list is Venchi, starting at 3.20, but they are a well known chocolatier and can get away with it I guess. Good gelato is often, but not always, in metal tubs with lids so that you can’t see any of the flavors, just the little signs placed by each lid. I say not all because just less than half of the gelaterie listed below keep their gelato in these tubs.

First Things First

Cup or cone? Small or extra large? Milkshake? All good things to have decided before hand so you can walk in and focus on what flavors you would like. A standard small cup or cone will get you 2 flavors, and sometimes you can choose up to 5 for extra large sizes! You can ask to try the flavors, if you are feeling absolutely stumped. I almost always go for a cone, and I will tell you why, besides being delicious. There is nothing to throw away at the end except for a napkin, therefore being more economically-friendly. You save using a cup and the little plastic spoon, although some places will stick a spoon in your cone, too. You could always tell them a spoon isn’t necessary, if you catch them in time. Bonus: If you sample a flavor, keep your spoon to use with your cone or cup! Also, if you don’t eat gluten, ask about the cones as some places use gluten-free cones. At the bottom you can find a glossary for gelato shop lingo and common flavors.

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The best gelato in Florence in no particular order:

1. Gelateria dei Neri*

   One of my all time favorites, if you’ve read about any gelato in any guidebooks or blogs, you’ve probably seen Gelateria dei Neri pop up. And for good reason, it’s one of the best! They have a wide variety of flavors and also granita. There can be a line out the door at busy times, but no worries, it moves fast.

   Price: Starting at 1.80 for cup or cone

   Location: Via dei Neri 9, - City center, very close to the Church of Santa Croce

   Flavor to Try: Cremino alla nocciola (Think vanilla gelato with copious amounts of Nutella swirled in, a very rich flavor), Cremino al Pistacchio (similar to the Cremino alla Nocciola, but with a pistachio cream), Limone (lemon), or Burro di Caramello Salato (salted caramel).

2. MySugar*

   Winner of the Gelato Festival in Florence in 2016, this is the new kid on the block, only open since 2015 and quickly winning over hearts. This is also one of my favorites and the favorite of my friend Madeline. I would say that they have the absolute best consistency of all gelato I have tried in Florence. Their assortment of flavors is somewhat modest, but what they do, they do with excellence.

   Price: Starting at 2.00 for a cup, 2.50 for a cone

   Location: Via de’ Ginori 49r, - City center, around the corner from the Mercato Centrale

   Flavor to try: Arachidi (peanut) or Limone

3. La Carraia*

   I was introduced to this gelateria by my language partner as one of her favorites, and it quickly became one of mine as well. They have a great assortment of flavors.

   Price: Starting at 1.00 for a “taste” cone, standard cup or cone from 1.80

   Locations: Piazza Nazario Sauro 25r, at the end of the Carraia bridge, and Via de’ Benci 24r, very close to the Church of Santa Croce.

4. Sangelato*

   This is the gelateria I go to most because it’s in my neighborhood! Still a 30 minute walk there, but that way you earn it, right? They have a selection of vegan flavors. Also to try are the crepes or Sicilian brioche stuffed with gelato! They have a great stracciatella (chocolate chip) and pistacchio!!

   Price: Starting at 1.90 for cup or cone

   Location: Via Marco Minghetti 17r, a bit out of the way on the east side of the city center, about a 15 minute bus ride from the center. Take the number 14A or 14B bus. This is very convenient if you have an airbnb on this side of town or staying at the Firenze Camping in Town, it’s on the way!

5. Perché No*

   All-natural gelato and to boot they have several mousse flavors. Need I say more? This was the gelato shop of choice for my friend Hannah and I during our 2015 trip.

   Price: Starting at 2.50 for cup or cone

   Location: Via dei Tavolini 19r, between Palazzo Vecchio and the Duomo, right by the church of Orsanmichele.

6. Grom

   By now Grom has become a recognizable international gelateria with locations well beyond its origin of Italy, including the USA, France, Japan, China, and more. I prefer to support small businesses when I can, not to mention the extra touch of love and care when the founder of a small business is present, but hey, Grom is delicious!

   Price: Starting at 2.60 for cup or cone

   Location: Via del Campanile 2, two steps away from the Duomo

7. Cantina del Gelato

   This is the only gelateria where I have found a successful pumpkin flavor. A seasonal flavor to be sure, but their other flavors are often creative and delicious as well!

   Price: Starting at 1.00 for a one-flavor kiddy cone, 2.00 for standard cup or cone

   Location: There are two locations, one in Via de’ Bardi 31 on the south side of the Arno river very close to Ponte Vecchio, and the other near Piazza Beccaria in Borgo La Croce 30r on the east side of the city center.

8. La Strega Nocciola

   I wasn’t originally a fan of this gelateria because their name means the hazelnut witch and their prices are on the more expensive end of gelato, 2.80 for a small. But good gelato is good gelato, and La Strega Nocciola has very good gelato, not to mention some unusual flavors: lavendar, white chocolate and cinnamon, etc.

   Price: Starting at 2.80 for cup or cone

   Location: There are 4 locations, the first in Via Ricasoli 16r, near the Duomo, the second in Via de’ Bardi 51r, on the south side of the Arno river very near to Ponte Vecchio, the third in Via dell’Olivuzzo 118, southwest of the city center near the Isolotto neighborhood, and the fourth in Piazza Giuseppe di Vittorio 3, even further southwest in Scandicci.

9. Il Gelato di Filo*

   This gelateria will always hold a dear spot in my memory. It is conveniently located at the bottom of Piazzale Michelangelo, ya know, one of the most beautiful piazzas in Florence with its stunning vista of the city and also a sweat-inducing hike up to it? Yes. That one. This became the favorite gelato of my family and I when we visited in 2014, frequenting the shop multiple times in our 6 day tenure in Florence. We even had nicknames for the brother and sister who worked there. (We don’t actually know if they were related, but hey, it is part of our working theory.) We recommend either getting a gelato as an energy boost before you go up, or as a reward when you make it back down. Or, both before and after, because even that view will take it out of you. They also have some of the cheapest cones in Florence!

   Price: Starting at 1.50 for a cone, 2.00 for a cup.

   Location: Via San Miniato 5r, at the bottom of the side stairs (not the zig zag way up the front) up to Piazzale Michelangelo and San Miniato.

10. Badiani*

    Badiani won the title in 2015 for the best gelato in Europe, and a year after opened a shop in London. Favorite shop of my friends the Pethtels, and lucky them, they live nearby! For the location being outside the city center I’d say they are a bit expensive, but they have a larger shop and indoor/outdoor seating, which is always a bonus.

    Price: Starting at 2.00 for a cup, 3.00 for a cone

    Location: Viale dei Mille 20r, outside the city center in the Campo di Marte neighborhood; about a 5 minute walk from the stadium or 10 minutes from the Campo di Marte train station.

11. Venchi

    One of the best known Italian chocolate stores in Florence also has really yummy gelato! Their stores are generally a bit hectic, but busy because they are known and conveniently located. Their gelato is expensive, but worth the splurge for special occasions.

    Price: Starting at 3.20 for cup or cone. Prices may vary by location.

    Location: There are three locations, one at Piazza della Stazione 1 in the Santa Maria Novella train station, the second in Via Calzaiuoli 65r near the Duomo, and the third in Via Calimaruzza 18 near to Piazza della Signoria.

12. Gelateria de’ Medici

    This gelateria has a wide selection of flavors and is open late, until midnight or 12:30am on Friday and Saturday.

    Price: Starting at 2.00 for a cone, 3.00 for a cup

    Location: There are two locations, one in Piazza Cesare Beccaria 7r on the eastern outskirts of the city center, and the second in Via dello Statuto 3/5r northwest of the city center.

13. Il Procopio*

    This place is best suited to those who like “fantastic” flavors; those with lots of condiments such as chocolate and sauces and chunks of cake/cookies, etc. They have very few “pure” flavors, but I always see people walking around with the mango flavor, so it must be good! One of the favorites of the American blogger GirlinFlorence.

    Price: Starting from 2.20 for cup or cone

    Location: Via Pietrapiana 60/62r, not too far from the Church of Santa Croce; across from the Loggia del Pesce.

14. Il Gelato di Cristian Beduschi

    On the first floor of the Mercato Centrale there is a wonderful gelato. They don’t have the widest selection of flavors, but you can also get chocolates, other desserts like tiramisù, and hot chocolate.

    Price: Starting at 2.80 for cup or cone

    Location: First floor ( aka second floor for Americans) of the Mercato Centrale on the same side as the pizza and pasta booths.

15. Edoardo*

    Famous for their homemade cones and the scent that drifts well beyond their doors, Edoardo is the favorite gelateria of my friend Rachel. They are on the expensive side, but their gelato is organic and they have a good selection of vegan gelato and sorbet. Most of their flavors are beyond delicious, even if sometimes their menu can seem simple, but they have on occasion missed the mark with flavors and iciness. Beware, they often have a line, and in recent days they have implemented a number system. If you forget or don’t know to take a number, as was my experience, they may refuse to serve you. I waited 10 minutes in line and then they told me they can’t serve me unless I have a number, I wanted to make a humiliated beeline to the exit but my husband stood up for me and the customer whose turn it was graciously let me order anyway. I heard from other people after this incident that they still didn’t know about taking a number, so it very well may depend on if there’s a line and who’s working that day if they decide to implement the number system. Which is very…Italian. Anyway, you can find the numbers outside the door.

    Price: Starting from 2.80 for a cup, 3.50 for a cone, cash only

    Location: Piazza del Duomo 45r, two steps from the Duomo

    Flavor to try: Zabaione

16. Vivoli

    Heralded as a historic gelateria and one of the most famous in Florence, Vivoli delivers delicious gelato and a cute locale. However, because of their fame they tend to have lines and are on the expensive side, not to mention no cones.

    Price: Starting at 2.00 for cup

    Location: Via Isole delle Stinche 7r, near to the Church of Santa Croce

17. Sottozero

    Gelato places like these won’t usually find themselves in guidebooks or on blog reviews because they are not in the city center and don’t get the foot traffic of tourists. This one is popular with students because it’s very near the university and dorm housing, and should be with you too if you have an airbnb nearby!

    Price: Starting from 1.80 for cup or cone

    Location: Via Anton Francesco Doni 47r, west of the city center in the neighborhood of Novoli

    Flavor to try: Yogurt (sweetened with stevia!)

18. Rivareno

    Gelato sourced from all-natural ingredients with interesting flavor combos.

    Price: Starting at 2.30 for cup or cone

    Location: Via Borgo degli Albizi 46r, not to far from the Duomo.

19. Carapina

    This used to be one of my regular locations when I lived nearby, alas, no more.

    Price: Starting at 2.00 for a cone with one flavor, 2.50 for cup or cone with two flavors

    Location: Piazza Oberdan 2r, just east of the city center, but in the summer they also have a food truck down by the Arno!

20. La Gelateria Il Sorriso

    Generous portions and lots of flavors, I believe this is also one of the few places that lets you put 3 flavors even in the smallest size cone or cup! Win.

    Price: Starting at 2.20 for cup or cone

    Location: Via Erbosa 70, a bit out of the way in the neighborhood of Gavinana southeast of the city center, but if you are staying in the area or just want to experience an Italian neighborhood with zero tourists, head on down there. Take the bus numbers 8, 23, 31, or 32 to get there from Piazza San Marco, about 20 minutes.

21. La Caminia

    This gelateria really surprised me with their gelato. I walk by every once in awhile but had never gone in due to the generally bright color themes that usually denote a tourist trap. Then they made a special flavor in honor of the 200th(?) anniversary of the US consulate mission to Florence and I had to go try it. In doing so I discovered a wonderful new gelato stop with many flavors to choose from with even the simplest bursting with creamy flavor.

    Price: Starting at around 2.00 for cup or cone (I need to double check this)

    Location: Like Gelateria Il Sorriso above, La Caminia is found in the Gavinana neighborhood not far from the large Coop supermarket.

22. Gelateria Santa Trinita

    Due to its location and overall appearance this place can sometimes be mistaken for “tourist” gelato. Fret not, not only is it uber-creamy, but it is decently priced with generous portions!

    Price: Starting at 2.20 for cup or cone

    Location: Piazza dei Frescobaldi, 8r, at the end of the Ponte Santa Trinita; one bridge over from Ponte Vecchio.

    Flavor to Try: They are known for their Sesamo Nero (Black Sesame), it’s subtle and nutty and mysterious.

23. Gelateria della Passera

    Recommended especially for those who love fruit flavors!

    Price: Starting at 2.00 for two-flavor cup or cone

    Location: Via Toscanella 15r, on the south side of the Arno in the Santo Spirito neighborhood; very close to the Palazzo Pitti.

24. Donamalina Cure Cioccolateria - Gelateria

    Another place a bit outside of the city center, but we have to cover all bases, don’t we? They have chocolate and confections, too!

    Price: Starting at 2.00 for cup or cone

    Location: Via Antonio Pacinotti 30r, bit north of the city center in the neighborhood of Le Cure.

25. Le Botteghe di Leonardo*

    Natural gelato with a good selection of dairy-free, but their milk-based flavors are pretty great! Some even use latte di bufala, that is, water buffalo milk, and it’s extra creamy. Favorite of my friend, Brianna!

    Price: Starting at 2.60 for cup or cone

    Location: Via de’ Ginori 21r, very close to the Mercato Centrale.

    Flavor to try: Kabana (kiwi and banana), stracciatella

Gelato Lingo

Alright, here is a simple formula for you if you’re feeling adventerous. First, pick what you would like, the size, and then decide which flavors you want. Most people working in gelato shops speak English, so if you have further questions feel free to ask! In fact, you might order in Italian but they will often reply back in English.

“I would like a…” “vorrei un/a…”

Cono = cone Coppetta = cup Frappé = milkshake Granita = type of slushy

Piccolo/a = small Medio/a = medium Grande = large

“With…and…” “Con…e…”

Cioccolato = chocolate Fondente = dark chocolate Stracciatella = chocolate chip

Nocciola = hazelnut Pistacchio = pistachio Arachidi = peanut

Gianduja = chocolate/hazelnut Crema = cream with eggs, similar to a custard

Fior di Latte = A creamy gelato base, the equivalent of vanilla in America, except it’s no vanilla

Zabaione = custard with wine, usually sweet marsala

Caffé = coffee Cocco = coconut Cocomero = watermelon Fragola = strawberry Limone = lemon

Arancia = orange Lampone = raspberry Melone = melon Mora = blackberry Pesca = peach

Pera = pear Pompelmo = grapefruit Amarena = sour cherry Frutti di Bosco = mixed berry

Example: “Buongiorno! Vorrei un cono piccolo con nocciola e pistacchio, grazie.” (Good morning/afternoon! I would like a small cone with hazelnut and pistachio, thank you.)

Or, “Buonasera, vorrei una coppetta media con limone e fragola.” (Good evening, I would like a medium cup with lemon and strawberry.)

Happy Gelato-ing!!!

Butternut Squash Risotto

Last updated July 12, 2024

A simple, risotto bursting with flavor with butternut squash, bell pepper, and spinach.

The formula is straightforward and simple, not requiring wine or cheese as risotto traditionally does, which keeps it friendly for certain dietary restrictions. Wine and cheese can certainly be added though, fear not!

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. Where possible, links are prioritized to small businesses and ethically and responsibly made items. For further information see the privacy policy. Grazie!

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Butternut Squash Risotto

Serves 2-4

Ingredients:

• 2 Tbsp / 28g oil

• 2 cloves garlic, peeled and minced

• 10 oz / 300g butternut squash, seeded, peeled and chopped small (or you could just say half of a small squash)

• 1 medium onion, chopped

• 1 large red bell pepper, seeded and chopped

• 7 oz / 200g arborio rice

• Parmigiano reggiano (parmesan) rind, optional

• 1 pint / 500ml vegetable broth

• about 3 oz / 100g spinach, chopped or whole

Directions:

1. In a large pan over medium-low heat, add oil and garlic and simmer until fragrant, about a minute.

2. Add squash, onion, and bell pepper and cook until squash begins to soften.

3. Add rice and stir around to toast, about 1-2 minutes.

4. Add parmigiano reggiano rind, if using.

5. Add stock and simmer for 15-20 minutes, stirring frequently. If rice starts to cook dry, add more water or stock as needed.

6. Once the rice is cooked, the squash is tender, and the liquid is mostly absorbed (but not all!), add the spinach and stir until wilted. Remove any chunks of parmigiano reggiano rind before serving.

7. Serve immediately.

Jenny’s Notes:

• Risotto is a fairly quick, delicious, and versatile dish, great for colder months. Feel free to add or subtract vegetables to your liking. Any type of squash you like could be used, even fresh pumpkin!

• If you like to ahem, cook with wine, and sometimes add it to your food even, feel free to add about 1/2 cup of red or white wine or dry white vermouth. Add it in after step 3, after you’ve toasted the rice and before the stock. Allow the wine to evaporate and absorb into the rice before continuing with stock.

• When you’re in a pinch and don’t have risotto or arborio rice, you really could use any kind. Just keep an eye on the cooking instructions for the kind of rice you are using so you will have an idea how long it will take. Other kinds of rice won’t hold their “bite” as well and end up mushier.

• If reheating leftovers, I would recommend adding in a touch more water or broth. The longer risotto sits the more liquid it will absorb, and may end up a bit dry.

Yield 2-4

Author Jennyblogs

Prep time

15 Min

Cook time

30 Min

Total time

45 Min

Print

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Butternut Squash Risotto

Classic risotto with butternut squash, bell peppers, and spinach. Creamy and delicious, yet this particular risotto is dairy-free and alcohol-free

Ingredients

• 2 Tbsp / 28g oil
• 2 cloves garlic, peeled and minced
• 10 oz / 300g butternut squash, seeded, peeled and chopped small (or you could just say half of a small squash)
• 1 medium onion, chopped
• 1 large red bell pepper, seeded and chopped
• 7 oz / 200g arborio rice
• Parmigiano reggiano (parmesan) rind, optional
• 1 pint / 500ml vegetable broth
• about 3 oz / 100g spinach, chopped or whole

Instructions

1. In a large pan over medium-low heat, add oil and garlic and simmer until fragrant, about a minute.
2. Add squash, onion, and bell pepper and cook until squash begins to soften.
3. Add rice and stir around to toast, about 1-2 minutes.
4. Add parmigiano reggiano rind, if using.
5. Add stock and simmer for 15-20 minutes, stirring frequently. If rice starts to cook dry, add more water or stock as needed.
6. Once rice is cooked, the squash is tender, and the liquid is mostly absorbed (but not all!), add spinach and stir until wilted. Remove any chunks of parmigiano reggiano rind before serving.
7. Serve immediately.

Notes

• Risotto is a fairly quick, delicious, and versatile dish, great for colder months. Feel free to add or subtract  vegetables to your liking. Any type of  squash you like could be used, even fresh pumpkin!
• If you like to ahem, cook with wine, and sometimes add it to your food even, feel free to add about 1/2 cup of red or white wine or dry white vermouth. Add it in after step 3, after you’ve toasted the  rice and before the stock. Allow the wine to evaporate and absorb into the  rice before continuing with stock.
• When you’re in a pinch and don’t have risotto or arborio rice, you really could use any kind. Just keep an eye on the cooking instructions for the kind of rice you are using so you will have an idea how long it will take. Other kinds of rice won’t hold their “bite” as well and end up mushier.
• If reheating leftovers, I would recommend adding in a touch more water or broth. The longer risotto sits the more liquid it will absorb, and may end up a bit dry.

Nutrition Facts

Calories

670.96

Fat

19.02 g

Sat. Fat

3.75 g

Carbs

111.23 g

Fiber

9.27 g

Net carbs

101.97 g

Sugar

11.24 g

Protein

16.05 g

Sodium

1232.89 mg

Cholesterol

10.2 mg

Nutritional information is approximate, based on 1 serving if recipe serves 2.

https://jennyblogs.com/blog/2019/1/17/butternut-squash-risotto

risotto, traditional, classic, alcohol free, dairy, free, butternut squash bell pepper and spinach risotto

dinner

American, Italian

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

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Buying International Plane Tickets and Booking Accommodation

This post contains affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Airplane Tickets

Buy them on a Tuesday before 12pm EST, on a freshly restarted PC with your Google cookies wiped, a credit card that expires in no less than 2 years, in your pajamas, facing north. Just kidding.

I’m going to make this easy on you: There is no magic trick or gimmick for these things. There is a lot of information floating around about when to buy airline tickets.  Some true, some false.  For example, I've read that airlines put tickets on sale Monday evening, therefore you should buy tickets on Tuesday.  At least for international tickets, I've never seen that happen. I have noticed that flying on a Tuesday or Wednesday seems to be the cheapest, but that’s not the same thing and not always consistent.  A lot depends on timing, such as season and fuel prices, but it seems most is unpredictable and seemingly random. Then again, if it was predictable, I probably wouldn’t have been googling this subject myself once upon time, now would I?

Don’t despair, however, there are plenty of things you can do to find the best options out there, just keep in mind that “best” is relative. And, just as there is more than one way to frost a cake, what follows is one method of many for hunting down that cheap(ish) ticket. (If you want to know how crazy I can get about plane tickets, read this overly long blog post.)

First, some obvious things to keep in mind:

1. Flying off season will usually yield cheaper results, sometimes significantly. But not always! It never hurts to check.

2. Off season may vary depending on location. For example, traveling during the summer to Europe is going to be peak season, but that doesn’t mean Jun-Aug is the busiest the whole world round.

3. The more flexible you are with your dates, the more likely you will be to find a cheaper ticket. Same goes with flexible departure/arrival airports. The only problem is, you can end up spending hours upon hours searching date and location possibilities. But hey, you’ll know you found the best combo!

4. Watch out for overnight layovers. You might find cheaper flights that way, but in my experience I’d rather pay the few bucks more to avoid it. Anyway, if you keep looking, you can usually find the same or similar flight price without overnight layovers.

5. Booking through third parties (i.e. Expedia rather than Delta) may yield cheaper results, but if you run into any problems, they have been known to be extremely unhelpful. (I also have never been able to do the 24 hour check-in online when I bought a ticket through a third party. I checked-in at the airport the day of and everything was fine, but still. Being told there was an error or your ticket can’t be found is not reassuring.) In fact, recently third parties are about the same price, if not more expensive, anyway.

Now that we’ve got those reminders down, here’s how I go about finding tickets:

About 4 months before your desired departure choose a site like Kayak.com where you can look at multiple prices at once (choose the +/- 3 days for both the departure and return dates, so you can see a whole week’s worth of prices around both dates).  Make a note of the dates and prices that work best for you, then check back about once a week to see how the prices are rising or dropping.  Kayak, among many other sites, allow you to create free notifications of certain travel dates. You’ll get an email if the prices drop, go up, or even if they’re holding steady. I would never trust completely to these notifications and still check manually, but they’re a helpful tool.

At 2-3 months before desired departure you should have a good idea of what the prices for your dates are doing, and what airlines are cheapest. Chances are the prices haven’t moved significantly, but if they have, especially up, don't worry. There's a good chance they'll drop again, just keep checking back. When you feel ready to buy (I think 2 months* before is a good balance), go ahead and check Kayak again and then go to the website of the airline with the best deal. If everything looks good, buy!

*It is possible to buy tickets sometimes even up to a week before departure with decent prices, but I bet you they were cheaper two months ago. It also makes me very nervous to wait that long, knowing the prices can go up very high.

Tada! There you have it. Nothing magical. But with this method I always feel confidant I got the best prices.

Other helpful hints:

1. As of circa January 2018, the lowest fares between Europe and North America no longer include the first checked bag. The first checked bag is $50 each way, or you can pay a more expensive fare, such as $80 more total, and get the first bag free along with several other perks, like choosing your seat and being able to change your ticket. Not cool, you guys. Not cool.

2. azair.eu is a helpful site for flights within Europe or Asia, with lots of filters so you can hone in on what you’re looking for.

3. I advise against using the app “Hopper.” I added several of my upcoming flights over a period of time so it could keep track of them, letting me know the best time to buy. However, in all the flights and different locations and dates I added, I could find a much cheaper plane ticket myself every single time they notified me of the “best price", go ahead and buy. So, if you still like the app, just keep in mind you’re probably not actually getting the best price.

4. CheapFareGuru.com used to be one of my go to sites. They were always the cheapest by a good bit. Their site is a bit sketchy looking, but I’ve bought tickets through them a couple times and never had problems (other than not being able to check-in online). I say “used to” because their flights don’t load for me anymore. I dunno.

Accommodation

As for hotels and airbnbs, all the cute and affordable ones book up quickly, so I would start looking at least 4 months in advance, especially for popular tourist destinations such as Rome, Paris, London, ya know, all the places you want to go.  

Hotels vs. airbnb? Totally depends on what you’re looking for. I think booking an airbnb is much simpler, but I don’t think it’s always cheaper. Hotels need to stay in business and thus prices seem to have become more competent, so I would recommend looking at some hotel sites and compare them with airbnb before making a final decision.

A tip for lodging, especially if you are staying in an airbnb type place, before moving or touching anything, take pictures of the whole apartment.  That way, if your host decides to blame a broken outlet (or worse) on you after you've gone, you have proof to show them and the third party (such as airbnb) that that is how it was when you arrived.  

Do you have any tips or tricks for finding good plane tickets and accommodation? I’d love to hear them, share in the comments below!

Pumpkin Pudding

Last updated August 14, 2024

Pumpkin Pudding is a classic, easy fall recipe in my family. It’s like pumpkin pie, but without all the fuss of the crust. This is great to make in the time leading up to Thanksgiving, because you’re not ruining your appetite for pumpkin pie (you can’t call it pie if it doesn’t have a crust, therefore, totally different) while not wasting time NOT eating pumpkin. Bonus that it’s incredibly easy to whip up.

Fall is coming fall is coming! I love the changing of seasons and the different nostalgias and expectations that come with each season. Living in Italy, the nostalgia is a little bit stronger. Autumn is still autumn, but the changes are a little less distinct, and the comfort of knowing where to pick out the best pumpkins and buy the best apple cider is not something that really exists here. Pumpkins will be few and far between, unless you’re lucky enough to stumble upon some markets that have the mini gourds; apple cider is practically nonexistent; trick-or-treating happens, but most Italians wear scary costumes instead of characters; the leaf change is not the brilliant red, orange, and yellows like in Michigan, but more of a subtle green-to-yellow with the occasional leaves fluttering down. Despite the differences with what I grew up with, there are still oodles of things I love to do to make my home fall-y and to welcome the chilly evenings. Lighting candles, brewing tea, pulling out the fuzzy socks and sweaters (even if I’d be sweating if I actually tried to wear them yet) and baking and eating lots of fall goodies that include pumpkin, cinnamon, spices, breads, soups, and all the hearty autumn recipes.

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. Where possible, links are prioritized to small businesses and ethically and responsibly made items. For further information see the privacy policy. Grazie!

Recipe from my mama

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Pumpkin Pudding

Serves: 4-6

Ingredients:

• 15 oz / 425g pumpkin purée

• 2/3 cup / 132g sugar

• 1/2 tsp / 2.5g salt

• 1 tsp / 5g cinnamon

• 1/2 tsp / 2.5g ginger

• 1/4 tsp / 1g cloves

• 1 cup / 237g milk of choice

Directions:

Oven 375°F / 190°C. Lightly grease an 8x8in / 20x20cm baking pan.

1. Mix all ingredients in a bowl until smooth.

2. Pour into prepared pan; bake for 20-25 minutes in preheated oven until edges are bubbling.

Jenny’s Notes:

• To dress this lovely and simple dessert up you can top it with confectioner’s sugar or crumbled cookies such as shortbread or Nilla Wafers, or serve with ice cream and/or whipped cream.

• This recipe is gluten free, vegan (if you use a milk substitute like coconut or almond), and probably many of the other diet fads that I can’t quite keep track of. Eat up!

Yield 4-6

Author Jennyblogs

Prep time

10 Min

Cook time

25 Min

Total time

35 Min

Print

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Pumpkin Pudding

Like pumpkin pie but without the hassle of the crust. Gluten-free and can easily be made vegan.

Cook modePrevent screen from turning off

Ingredients

• 15 oz / 425g pumpkin purée
• 2/3 cup / 132g sugar
• 1/2 tsp / 2.5g salt
• 1 tsp / 5g cinnamon
• 1/2 tsp / 2.5g ginger
• 1/4 tsp / 1g cloves
• 1 cup / 237g milk of choice

Instructions

1. Oven 375F / 190C. Lightly greased 8x8in / 20x20cm baking pan.
2. Mix all ingredients in a bowl until smooth.
3. Pour into prepared pan; bake for 20-25 minutes in preheated oven until edges are bubbling.

Notes

To dress this lovely and simple dessert up you can top it with confectioner’s sugar or crumbled cookies such as shortbread or Nilla Wafers, or serve with ice cream and/or whipped cream.This recipe is gluten free, vegan (if you use a milk substitute like coconut or almond), and probably many of the other diet fads that I can’t quite keep track of. Eat up!

Nutrition Facts

Calories

198.32

Fat

1.49 g

Sat. Fat

0.88 g

Carbs

45.81 g

Fiber

3.85 g

Net carbs

41.97 g

Sugar

36.49 g

Protein

3.31 g

Sodium

279.59 mg

Cholesterol

4.74 mg

Nutritional information is approximate. Based on 4 servings.

https://jennyblogs.com/blog/2018/9/17/pumpkin-pudding

crustless pumpkin pie, no crust pumpkin pie, pumpkin pudding, pumpkin pie, Thanksgiving dessert, fall dessert, easy pumpkin dessert, vegan, gluten free

dessert

American

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

The slowly melting confectioner’s sugar…

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A Beginner's Guide to Italy: 20 1/2 Things the Guide Books Might Not Tell You

Welcome to the first "All Things Italy" post! I'm glad you're here. I'm glad to be here, too. It's good for the soul to be able to talk or write about things, and in this instance, hopefully helpful to whomever may come across this blog!  Whether you have been, are planning to, or are still dreaming of traveling to Italy, I hope my trial/error, observances, and gleanings from friends both national and international will be of use to you; or if nothing else, an insight into what the folks on the other side of the globe are up to, more than just the politics on the news.  

If you're anything like my mom and I while planning trips, you've probably read every edition from the last decade of The Backpacker's Guide, Rick Steves, Planet Earth, and Forbes, exhausted every airline website for cheap tickets, booked all your airbnb's, and compiled endless lists of what and how to pack, language cheat sheets, top sights to see in each city, foods not to miss, directions for the subway/train/bus to get from A to B, what NOT to wear, what souvenirs to buy, and a list of the local emergency phone numbers and services.  And if this not how you plan your travel experiences, well, let's just say you probably save a lot of time, spend more money, are less stressed, and might miss out on some of the little experiences.  But that's why I'm writing this, to share some of the things learned with endless hours of research, reading, traveling, and now living in Italy.  So if your brain is spinning with information and Rick Steves left you with some questions, hopefully this list will help you navigate smoothly in Italia by pointing out some of the little, albeit important things. 

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. Where possible, links are prioritized to small businesses and ethically and responsibly made items. For further information see the privacy policy. Grazie!

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1. First things first: 911 won't work in an emergency

You're in a foreign country and someone just stole your purse or you tripped down some stairs while staring at some ancient building.  What do you do?  

Call 112.  The European Union has a universal number of emergency (this is a great idea) however, it's taken some countries longer to adopt it than others, and in some provinces in Italy it still isn't completely integrated.  In these instances, it will connect you to the police emergency line, which in theory should be just as effective.  Thankfully I've never needed to call.  Listed below are all the emergency numbers in Italy that will connect you to specific departments:

• 112 for the general number of emergency or carabinieri (para-military) - for all emergencies or cases of danger, criminal activity, etc.

• 113 for polizia di stato (state police) - crime, neighbors are making too much noise, the stoplight is broken, etc. (I know everyone keeps their eyes peeled for malfunctioning stoplights while on vacation.)

• 114 emergenza infanzia (child emergency) - for young people until the age of 29 in peril, bullying, kidnap, etc. (I know, you had pictured a 2 year-old who accidentally drank some bleach, but instead it's a 29 year-old who says somebody's picking on him at the bar.)

• 115 vigili del fuoco (Firefighters) - for FIRE!

• 116 soccorso stradale/carro attrezzi (road rescue/tow truck) - for car troubles

• 118 emergenza sanitaria/ambulanza (health emergency/ambulance) - for yes, any health emergency.

2. Theft is common

You've read it once, you've read it a million times.  Because it's true, and it does not discriminate.  It's happened to friends while I was with them, famous celebrities, and people I know have prevented it from happening. It almost happened to me once, too. Stay vigilant and smart about your belongings at all times and you should be fine.   

Women, across the body purses are wonderful, although be thoughtful of your strap.  If someone could tug your purse hard and break the strap, consider wearing something different.  The backpack purses are nice, too, but again you want to always be aware of them, periodically check to make sure your purses/bags are closed and stay closed.  Men, wherever it is that you keep your wallet that's hard to get.  

And those flesh colored under-the-clothes purses for your most preciouses and extra cash?  Don't bother.  Uncomfortable, lumpy, hot.  What if you don't want to leave valuables or cash in your hotel or apartment?  Let's put it this way:  You should really only have as much cash on you as you're going to use in a day or two, a credit card, and your passport, and all those things should stay on you.  Everything else probably shouldn't be with you on vacation, anyway.  

Be extra vigilant on buses, while dining (no purses on chairs), busy areas, and wherever there are begging gypsies, the more correct term being the Roma people.  They are easy to spot, dark skin and hair, usually have bright colors on, the women with long skirts and often heels, and layered shirts.  They have various tactics for getting money, shaking cups at you, laying on the street or feigning handicaps to evoke sympathy, or sometimes, downright stealing.  The Italians in general (around 80%) are unfavorable towards them, but they are humans and should be treated as such, even if they have lamentable habits.  But don't we all?

Keep these tips in mind and again, you should be fine! 

3. Those bracelets and trinkets offered to you for free are never free

Speaking of theft, the cons are not alway so obvious as purse snatching.  The tactics or objects vary by city, but a common one has to do with a bracelet. 

My first experience was in Rome, in Piazza del Popolo, where a seemingly friendly man approached me and insisted on tying a thread bracelet around my wrist.  I said no, thinking I would have to pay, but after he repeatedly insisted and wouldn't leave me alone, smiling all the while, I finally allowed him, partly so he would go away.  I told him numerous times I didn't want to pay for it, I didn't have coins to pay him, etc., but he continued to tie the bracelet, taking his sweet ol' time and complimenting me and my mom the whole time.  As soon as he finished I thanked him sincerely but he wasn't about to let us go.  He started out quietly, asking for anything, just a coin, 50 cents, 1 euro, but we repeatedly told him no, he had told us it was free.  Then he got angry and insisted I give the bracelet back, cursing and insulting us all the time it took me to unknot it. (Why did it have to be a TIE bracelet?!?) Then he sulked away.  

Similar things happen in Florence, but usually the bracelets are beads, and the person will be very cordial, shake your hand (in fact, they often grab your hand and won't let go) and ask you all kinds of information making small talk, but ending in asking for money: they need to eat, have to feed their babies, etc.  Of course, you feel bad taking the bracelet off and it makes it harder when they don't want to accept it back while pleading with you, so then you feel pressured to give them a euro or two.  All part of a tactic, and I'll tell you this from experience, it's usually best to avoid them if you don't want to give money and don't like saying no a million times.  

It's not fun to refuse, I feel bad for the situation so many of the immigrants are in, but I also don't like some of the tactics they use.  I know several people who have tried to help, stopped and talked long whiles with some of the people begging on the streets.  Then, the next day, they see them again, shaking their cup or sitting on the street, but they act like they don't know them.  Or, sitting by signs that say "Help, I'm hungry" and they refuse perfectly delicious food.  Unfortunately, drugs and alcohol play a big part and a few will even be up front about it if you ask them.  

4. Don't trust a restaurant that has "greeters" standing outside 

You're tired, feet hurt, sunburned, and starving after spending the day sightseeing.  All you want is a nice sit down restaurant with a giant bowl of pasta and a glass of wine.  A smiling man in black with a red bow tie and apron smiles and greets you with a "Buonasera!" as you pass, then continues to offer you something to drink, pizza, pasta, or anything else you might like in fluent English, gesturing to the menu written neatly on a blackboard next to him, also in English with choice Italian words anyone would understand.  If anything like this happens to you, simply reply with "no grazie" or "no thank you" and walk away.  This is not a place that will give you authentic or even good Italian food.  If the greeter proceeds to advertise that none of their food is frozen or microwaved, please turn your walk into a sprint.  If the restaurant is in full view of a major landmark of that city, there's a good chance it's tourist food and the high prices reflect that.  You want to take your time strolling in some smaller streets, often away from the historic city centers and crowds, and find the places that have mostly Italians at them and might not seat a lot of people.  Stay away from catch phrases such as "authentic," "cucina Italiana," or anything that tries to indicate its Italian-ness; Authenticity doesn't need advertising.  

5. Water is not free

I'm not just talking about that bottle of water to carry around with you, any restaurant you go to you're going to have to pay for water.  Italians don't drink tap water or serve it in restaurants, and with good reason.  The water here is hard, very much so in Tuscany; I've seen the pebbles of calcium and who knows what else stuck in a friend's kitchen sink water filter after just a few hours and heard how the water will run gunky and brown at times.  Then think how old some of the pipes are under these ancient cities, and you can understand why the Italians consume so much bottled water.  If the idea of paying for water in restaurants seems ridiculous, as it did to me for so long, just make sure to drink plenty of (cheaper) water before and after the restaurant, and order a bottle of wine with your meal instead. :)

An exception to the rule would be the taps around the city, the water is usually pretty tasty from there and great to fill up water bottles.  Some are quite deluxe because they are connected to underground springs.  There's one in Piazza della Signoria where you can choose from natural or sparkling water.  ("Wis gas")

6. Expect a cover charge at most restaurants

Known as "Il coperto," this fee usually hovers between 1.50-2.50 euros per person, and covers that "free" bread they brought you at the beginning of the meal, napkins, silverware, and tablecloth.  If you notice on your bill that the "pane" or bread is listed separately from Il coperto, as I once noticed indignantly, that often happens when the bread is made in house, or "produzione propria."  Nothing is free in Italy, and if someone insists on giving you a gift, you should be highly suspicious.  (see #3 above) 

6 1/2. Really, it's not necessary to tip

I know, I know, if you're American, you're going to feel like a real jerk not leaving a tip.  Honestly, no one is going to think you are a tight wad.  There just isn't a tip culture here.  You can think of the money that went toward paying for the water and cover charge as your tip, if that makes you feel better.  If you really want to leave a tip because of exceptional service, leave a couple euros.  But don't feel guilty if you don't!

7. "To Go" and Doggy-bags aren't common  

Taking away and eating in are two very separate categories for the Italians.  Either you eat at a restaurant without taking home a doggy bag, or, for certain places, like bakeries and pizza places, you can get your food to go.  Even when the portions are large, like when one pizza is considered one serving, they don't ask for to-go boxes.  They eat the whole pizza.  Their dinners are usually long and sociable, with plenty of time for eating and digesting.  It always impresses me how even the kids and petite women can pack away a whole pizza.  Those who are watching their figure, however, usually leave the crust.  Of course, if you want a to-go box, go ahead and ask for it, just expect some weird looks and tinfoil instead of a box.  And coffee to go?  Better not, unless you're at a trendier, younger coffee place and not the typical Italian bar. Off the top of my head, the ones that offer to-go coffee as part of their service include Arnold's Coffee, Melaleuca, Ditta Artigianale

8. Coffee = Espresso

Espresso, or as they more commonly call it, "caffé normale," is the most common coffee beverage here, usually drunk at the counter in a matter of minutes.  If you prefer a touch of steamed milk in your espresso, order a "caffé macchiato." Don't forget to try a cappuccino in the country where it was christened, or my favorite sweet coffee, caffé al ginseng.  Really, it's sweet and delicious and nutty and ginseng supposedly has some health benefits.  If you really miss American coffee, order the americano, which is just water added to an espresso.  Drip coffee is becoming more of a thing here, and a select few places do a pretty decent Chemex or V60.  

Most of the typical coffee choices come unsweetened (I'm a fan).  Oh, and remember if you order a latte, you're just going to get a glass of milk.  (Latte means milk.)

9.  Ice? What's that? 

Ice isn't a given here, so if you can't stand drinking a soda without ice, you might want to request it.  If you are in a place used to dealing with tourists, then they might ask.  Otherwise, your soda/drink will *probably* come cold, but no ice.  Or maybe just cool.  Italians think abrupt temperature changes are unhealthy, so an ice cold beverage on a hot day? That's a no-no.  You might come down with a cold.  

10. The bar is not just a place for alcohol and adults

The word "bar" in Italian means much more than a place to congregate later in the evening and throw back a few drinks.  My friends and family may think I've turned into a lush for as often as I talk about "going to the bar."  It's true they serve alcohol any time of day, no one ever has to say "It's 5 O'clock somewhere," but bars are so much more than beer and mixed drinks. 

The bar is an integral way of life here.  You can find one just about on every corner, open from 6:00 or 7:00 in the morning where the Italians linger a few minutes to throw back an espresso, eat breakfast and sometimes their lunch break, discuss the latest soccer (calcio) match, read the newspaper, talk about the weather, gossip about the neighbors, and people-watch.  They might return several times throughout the day to the bar nearest their home or workplace, or the elderly generation might just sit and watch passers-by for hours.  Then, somewhere around 6:00pm, the bars magically turn into what I grew up knowing as a bar and they no longer serve coffee.  All around, bars are quite magical.  

11. Sitting down at a bar or cafe may double the price of your hot chocolate

There are three types of caffès here: The type that charges more if you sit down to enjoy your beverage, the type that charges more only if you order sitting down instead of first ordering at the bar, and the type that charges the same no matter what you do.  

If you're not sure, order at the bar and then, ideally after you've paid, ask if you may sit down.  That way they won't surprise charge you 5 euro for the hot chocolate you thought was 2.5.  This usually happens in more upscale locales rather than your humble local bar, but nevertheless, it's always better to ask and be safe than sorry.   

Another thing to note is that some bars and caffès don't care whether you pay as you order or after you've enjoyed your treats, while others require you to pay first and then show your receipt to the barista.  If the latter is the case, there will probably be a sign, so keep your eyes open, or, just ask.  (I'm a big fan of drawing as little attention to myself as I can, and prefer to observe how the locals do it or read signs before proceeding.)  

12. Italians will faint if you drink cappuccino after 12:00pm. Or will they?

After reading in just about every guide book and blog that Italians will all but have a heart attack if you drink a cappuccino after noon, you can imagine my shock when one time my Italian language partner ordered a big ol' cappuccino at 4:00pm.  After scraping my eyebrows off the ceiling I asked her how she could betray her country like that (I'm sure I didn't phrase it that way) and she kindly explained to me the logistics. 

You see, drinking coffee with milk in it together with food is wonderful for breakfast, but for lunch and dinner, espresso is what you drink after the meal to help aid digestion.  Milk would upset your digestion with any meal heavier than breakfast, so that's why you should stay clear "after 12:00pm," or the usual cutoff for breakfast hours.  But.  If you are drinking the cappuccino in the afternoon at say, 4:00pm, or any time you're not eating food, you're in the clear.  At that point there is no food digesting to be messed up.  You'll only see the Italians fainting and throwing evil glares if you order a cappuccino with that pasta and truffles.  Seriously, they don't go together.  

13. You can drink anytime, anywhere

If you exit early in the morning, the evidence of last night's partying might not be swept away yet. Boxed wine, how classy.

Yes, I'm talking about alcohol.  Due to open-container laws in the States, you have to think twice about where to pop open that beer.  There is no such law here, and you can take along that bottle of wine and wine glasses to any piazza, park, or romantic spot you'd like.  As I mentioned above, there is no 5 O'clock social rule here, and have seen people drinking beers before 9:00am while I'm still finishing my cappuccino, or opening bottles of wine at 11:00am for a little pre-lunch.

Drunkenness is frowned upon here, and so even while the land may be flowing with Chianti and Brunello di Montalcino, all but the younger generations know how to drink responsibly.  Drunkenness usually occurs on special occasions such as soccer matches and holidays.  If you stay out later at night, the sloshed you see are probably American students and the younger generation of Italians out partying and clubbing. 

14. Kids' menus aren't common

This one was brought to my attention by friends with kids.  After it was brought up, I realized how right they were.  It's rare that I've ever seen a kid's menu.  Children here usually eat whatever the parents eat, and once they are older, get their own plate.  Makes a lot of sense to me, rather than getting some completely non nutritious mac n' cheese or chicken tenders that they probably won't end up eating anyway.  

15. Don't touch the fruit!

Or a nonna might scold you.  My mom and I wouldn't know that by experience, nope.  Really, they're very touchy about their fruit.  Plastic gloves are provided in every grocery store and at markets, where the person at the stand might not let you touch the fruit at all but put the fruit and vegetables in bags himself as you point out what you want.  

One time while at the grocery store, I didn't want to waste a plastic glove to get just one apple, so I decided to sneak over and snatch an apple sans glove before a nonna saw me.  While I was standing there a woman came up next to me to get some peaches, and actually apologized to me that she wasn't using a glove.  She obviously hadn't noticed that I was in no place to judge, also without a glove.  Two rebels touching the fruit, lalala.   

16. Use free bathrooms when they are available to you

The free services of a restroom in your hotel, the bar where you just drank a cappuccino, or the restaurant you just ate in should all be utilized when possible.  The moment you step out the door of your hotel you will be at the mercy of the Italian city centers, where there are fewer public bathrooms than you'd like, hard to find when you need one, and consequently, if easily found or advertised, probably not free and more likely not sparkling clean.  Train stations and near popular tourist sites there are bound to be some but almost always at cost.  It will depend on which city you are in how much you might pay, I believe I've seen the bathrooms near the Florence train station cost 0.70-1.00 euro and smaller Tuscan cities such as Siena 0.50, whereas Rome will be 1.00 or 1.50, and Venice, the only place I was desperate enough to pay, and ended up paying 2. whole. euros.  I think it's low to make people pay for bathrooms, and as a rule, will suffer until seconds before wetting my pants until giving in to paying for a bathroom.  But Venice got the best of me.  Not to mention constantly looking at water.  Yikes.  

Refusing to pay for a toilet has led me to know where the nearest free bathrooms are around Florence.  As I mentioned above, you could just pop in the nearest bar or caffè, check to make sure they have a bathroom, and then order something so you can make use of their services.  However, if you weren't already planning on buying anything, well, it's basically the same thing as paying for the bathroom, now, isn't it?  So, for free bathrooms around Florence, go to

1. Mercato Centrale, second floor (primo piano). Attention, the bathrooms on the ground floor are NOT free, but go up one flight and tada, free.

2. Biblioteca Oblate in Via dell'Oriuolo (it's a bit of a maze in there, so after "browsing" for a few minutes, you might want to ask)

3. Coin in Via dei Calzaiuoli, just south of the Duomo. I know for sure there are bathrooms on the top floor in the lingerie section, but I'm sure there are others if men don't want to pass through there.

4. La Rinascente, off of Piazza della Reppublica. Again, I can vouch for the bathrooms on the top (home goods) floor, but not sure where the others in the building are located.

5. Most of the larger grocery stores outside of the city center, such as Coop and Esselunga

Note: Because of the lack of free public restrooms many of the people who have lost some inhibition from alcohol after a certain time at night take to peeing on the streets.  If it hasn't rained recently, don't step in the puddles.  It's probably man or dog-made.  

Also note: European toilets frequently have two buttons, one big and one small.  If you're a man and only went #1, press the smaller.  It's a less potent flush, saving energy.  But if you went #2 or used toilet paper, please press the larger button.  Thank you and have a great day.

17. Public Transportation

I get conflicting feelings on this subject.  Speaking of Florence, the public transportation here is plentiful, but somewhat unreliable.  You can rent a car, take a bus, take a train, or rent a bike.  I mean, the buses are Mercedes Benz.  The only problem is they frequently don't come on time, at least judging by the paper schedules at each stop, and especially on Sunday or holidays.  Unless you're at a bus stop with an electronic screen, and then those are 85% of the time correct on predicting when the buses will show up.  But here's what you really need to know about buses and trains in Florence:

• bus tickets as of July 1, 2018 cost 1.50 if bought ahead of time (available at any tabacchi, some pasticcerie, and train stations) and is valid 90 minutes. If you plan on traveling by bus frequently, you might consider getting a "carnet" of tickets for a slightly better deal. Check at the train station to see what your options are. There are usually machines and some teller windows dedicated to the bus line.

• bus tickets can also be acquired by SMS for 1.80 if you have an Italian SIM card. Write "ataf" and send to 4880105.

• as a last resort bus tickets can *usually* be bought aboard for 2.50. Sometimes the drivers run out.

• once aboard any bus or before getting on your train, you must validate your ticket. There will be a yellow machine near the front of the bus to stamp it or the green machine near the front door if you have a bus pass to scan. For trains there are machines on the wall or posts, usually not on the platforms. This is important, because having an unvalidated ticket will result in a fine. It varies on the train, but the bus almost always results in a 50 euro fine.

18. Road rules are more like...guidelines

This goes for driving, biking, or walking.  The lane lines are to be driven on, the blinker is all but nonexistent, and there are way too many one ways.  I have never driven here, only been passenger, and that's about the maximum of my ambitions.  Biking is also hazardous, because you can never predict what the cars will do, and even when the cars are stopped in traffic or at a light, the vespas are weaving in and out of the lanes to get to the front.  Compared to the US, driving in most other countries I've been to feels like Nascar.  

Thankfully I adore walking, but even as pedestrian your life is in peril wherever cars or bikes are present.  Just because it's a crosswalk doesn't mean the cars are going to stop and let you pass!  Just when you think you're safe on the sidewalk, there's a big van driving up onto the sidewalk to park.  Cars park on sidewalks, the sidewalks are full of tourists, and then you're forced to walk on the road.  Whatever it is you are doing, just be sure to have all senses on high alert! 

19. Either the weather or the weather app is very unreliable

This is mostly applicable to rain and bad weather.  All the days it says it's going to rain, sun.  And the days it's supposed to be sunny, random rainstorms.  You just can't win.  So, carry on with your vacation, learn to sing in the rain, and keep that umbrella nearby, just in case.  

20. Souvenirs

You probably don't need much help with this one, take one step into any city and you'll see a million things you want to take back with you.  (Will this city fit in my suitcase? How about this restaurant? No? I'll settle for the chef.)  But in case you're wondering, here are some things you shouldn't forget:

• Wine - Chianti Classico, Super Chianti, Barolo, Brunello di Montalcino and Rosso di Montalcino, Vino Nobile di Montepulciano, Vin Santo, and so on and so forth)

• Olive Oil - Tuscany is known for its oil with spicy notes. Honestly, the good stuff is like wine tasting, you can pull out all the different notes and flavor profile! If you come in October/November, lucky you! Be sure to grab a bottle of Nuovo Raccolto, the fresh harvest...sooooo goooood. If you want the king of Tuscan olive oils, grab a bottle of Laudemio.

• Cheese - You want to get your hands on some Parmigiano Reggiano, aged anywhere between 8-120 months (the older it is the more crumbly and pronounced the taste will be, and also costly), Pecorino (sheep's milk cheese; there are many different varieties with various names but always starting with "pecorino", young, aged, aged in oak leaves, etc., but don't get too young or TSA won't let you bring it into the States), Caciocavallo young or aged, Gorgonzola for the blue cheese fans, Asiago young or aged, Provolone young or aged, or Taleggio. Indulge the younger varieties during your trip, take the aged back with you. Others to be enjoyed during your stay include fresh ricotta, mascarpone, mozzarella di bufala (on your pizza or just eat a big ball of it; yolo Italian edition!), and stracchino. There are many more, but those are some of the staples and favorites!

• Truffles - Watch out for fake ones or oil that's just "essence." The real ones will be expensive, but if you don't want to spend 10-20 euros for a few tiny truffles try some truffle honey or the truffles in a jar that's mostly mushrooms, but still delicious.

• Honey - There are many different varieties here, ranging from acacia to sunflower, chestnut to million flower. You can find smaller bottles at some markets, great for gifts! Just remember to pack in your checked bag.

• Cookingware - For those who love to cook and bake, enter in any kitchen store and you'll be sure to find fun new gadgets to play with at home! Wander around some of the outdoor markets and you'll find fun things too, looong rolling pins for cheap, and beautiful artigianally crafted olive wood pieces.

• Leather - So many leather stores around Florence! If you go around the San Lorenzo leather booths or near the bronze warthog, you can haggle the prices down. I recommend the purses, but you might want to splurge on that leather jacket you've been dreaming of for awhile, or maybe just a nice journal. Probably a more ethical option would be the leather school just behind the church of Santa Croce, "Scuola del cuoio", where you can not only buy leather goods but see the craft in process as the traditional methods are being handed down. Prices will be higher here, but so will the quality.

• Scarves - Always a nice gift, and in Florence you can find copious quantities for good prices in the same area as all the leather booths. I love the wool ones for winter. You'll be great at haggling by the end of your trip!

• Stationary - Florence has beautiful stationary if you or someone you know enjoys sending mail the good old fashioned way! Not to mention calendars, journals, booklets, bookmarks, etc. Pair it off with a feather quill and ink (can be found for 16 euro), and wax and stamps!

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Whew, feel ready for Italy yet?  If you don't, that's ok.  Visiting any new country is always filled with adventure and mishap, but the more reading and researching you can do, the better.  You'll not only be prepared, but you'll probably save some money and enjoy things you otherwise might not have noticed!  

Until next time, fellow adventurers, I hope you found this article helpful!  And as always, if you have any questions, I would love to help!  You can find my contact by clicking on "contact" above, or simply leaving a comment below.

Cheesecake Thumbprint Cookies

Last Updated July 9, 2024

I like cookies.  I like cheesecake.  What happens when you put them together?  These Cheesecake Thumbprint Cookies! Think buttery Graham cracker cookies with a creamy, dreamy cheesecake center.

You know what's great about this recipe?  Besides being delicious, of course, is that it calls for one sleeve of graham crackers.  Boxes of Graham crackers usually come with 3 sleeves. Graham cracker crusts for pies usually call for 2 sleeves. What to do with the remaining sleeve if you don’t want to eat it? Make these Cheesecake Cookies! They look more time consuming to make than they really are, it's pretty straightforward.  So let's get to it! 

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. Where possible, links are prioritized to small businesses and ethically and responsibly made items. For further information see the privacy policy. Grazie!

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Cheesecake Thumbprint Cookies

Makes about 20-24 cookies

Ingredients:

For the Graham Cookies

• 1 1/4 cups / 135g (1 sleeve) finely crushed regular or any flavor graham crackers

• 3/4 cup / 90g all-purpose flour

• 1 1/2 teaspoons baking powder

• 1/2 cup / 113g butter, softened, or 85g oil

• 1/2 cup / 100g brown sugar

• 1 egg white

For the Cheesecake Filling

• 3 ounces / 85g cream cheese, softened

• 1 egg yolk

• 1/4 cup / 50g sugar

• 1 teaspoon / 5g vanilla extract

• 2 teaspoons lemon zest, optional

• Powdered sugar or cocoa powder for sprinkling, optional

Directions:

Oven 350°F / 177°C.  Line a cookie sheet with parchment paper or silicone mat.  

Make the Graham Cookies

1. In a large bowl, whisk together graham cracker crumbs, flour, and baking powder.  

2. In the bowl of a stand mixer beat butter or oil with brown sugar. Beat in egg white. Add mixture to graham cracker mixture and mix until combined.  

3. Using a spoon or small cookie scoop, scoop a generous tablespoon worth of dough onto prepared cookie sheet. If dough seems too soft to easily hold its shape, add a bit more flour. Repeat until all the dough has been scooped onto the cookie sheet, evenly spaced at least 1” apart. Gently roll each piece into a ball.

Make the Cheesecake Filling

1. In the clean bowl of a stand mixer, beat cream cheese until smooth. Add sugar, egg yolk, vanilla, and zest; beat until smooth.

2. Press your thumb into each cookie to make a deep well; fill with cream cheese mixture. 

3. Bake 8-11 minutes or until the filling is just set.  

Jenny's Notes:

• Try these out with different flavors of graham crackers! I like making these with chocolate graham crackers, see picture!

• Regular sugar can be substituted for the brown sugar with a slightly different texture for the cookie. Not bad, just slightly different. Or add a teaspoon or two of molasses to 1/2 cup regular sugar and mix before adding to the recipe.

• You can fill the cookies right to the top with the cream cheese as the filling shouldn't do more than puff a bit in the oven.

Yield 20-24

Author Jennyblogs

Prep time

45 Min

Cook time

11 Min

Total time

56 Min

Print

With ImageWithout Image

Chocolate Cheesecake Cookies

Chocolate graham cracker thumbprint cookies filled with a cream cheese filling.

Ingredients

For the Graham Cookies

• 1 1/4 cups / 135g (1 sleeve) finely crushed regular or any flavor graham crackers
• 3/4 cup / 90g all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 cup / 113g butter, softened, or 85g oil
• 1/2 cup / 100g brown sugar
• 1 egg white

For the Cheesecake Filling

• 3 ounces / 85g cream cheese, softened
• 1 egg yolk
• 1/4 cup / 50g sugar
• 1 teaspoon / 5g vanilla extract
• 2 teaspoons lemon zest, optional
• Powdered sugar or cocoa powder for sprinkling, optional

Instructions

Make the Graham Cookies

1. Oven 350°F / 177°C. Line a cookie sheet with parchment or silicone mat.
2. In a large bowl, whisk together graham cracker crumbs, flour, and baking powder.
3. In the bowl of a stand mixer beat butter or oil with brown sugar. Beat in egg white. Add mixture to graham cracker mixture and mix until combined.
4. Using a spoon or small cookie scoop, scoop a generous tablespoon worth of dough onto prepared cookie sheet. If dough seems too soft to easily hold its shape, add a bit more flour. Repeat until all the dough has been scooped onto the cookie sheet, evenly spaced at least 1” apart. Gently roll each piece into a ball.

Make the Cheesecake Filling

1. In the clean bowl of a stand mixer, beat cream cheese until smooth. Add sugar, egg yolk, vanilla, and zest; beat until smooth.
2. Press your thumb into each cookie to make a deep well; fill with cream cheese mixture.
3. Bake 8-11 minutes or until the filling is just set.

Notes

• Try these out with different flavors of graham crackers! I like making these with  chocolate graham crackers, see picture!
• Regular  sugar can be substituted for the brown sugar with a slightly different texture for the  cookie. Not bad, just slightly different. Or add a teaspoon or two of molasses to 1/2 cup regular sugar and mix before adding to the recipe.
• You can fill the  cookies right to the top with the cream cheese as the filling shouldn't do more than puff a bit in the oven.

Nutrition Facts

Calories

111.78

Fat

6.07 g

Sat. Fat

3.44 g

Carbs

13.46 g

Fiber

0.31 g

Net carbs

13.15 g

Sugar

8.41 g

Protein

1.29 g

Sodium

108.74 mg

Cholesterol

21.56 mg

Nutritional information is approximate, based on 1 cookie.

https://jennyblogs.com/blog/2018/6/13/chocolate-cheesecake-cookies

thumbprint cookies, cheesecake cookies, cheesecake, graham cracker cookies

dessert, cookies

American

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Coming Soon to the Interwebs Near You: New and Improved JennyBlogs.com

This post contains affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

I'm updating the blog!  Soon to feature not only recipes and baking tips and random rants, but ALSO all the Italian stories of adventures and struggles, insights, and tips and tricks of survival! Yay! 

Ever wonder what it's actually like to live in Italy?  What you should pack for your Italian vacation?  What delicacies you shouldn't miss while here?  What it feels like to almost ask for something inappropriate instead of a canvas at your local art shop?  All that and more coming your way! 

Because, somebody has to chronicle all the crazy things that happen here. 

Having now spent roughly 20 months of my life in Italy, (is that all? it feels like way longer) some as tourist, some as student/missionary, some as vagabond, and soon to be worker, I've had my fair share of experiences and have gleaned plenty more from people who have lived here for wayyyy longer than I have, Italians and not.  Although I am still learning, I think it's about time to start getting some things off my shoulder.  I do not in any way confess to be an expert on any of the above categories, but if these new Italian posts serve in any way to entertain, enlighten, or help you in a future Italian vacation/study abroad/living experience, then that is all I could hope for.  

Please note, everyone's experience here will be slightly different, especially depending on the region and time of year you are here.  In the posts to come, I will try to accumulate general information about Italy, nevertheless, some of it will be Tuscan-specific and may not completely mirror your experiences because that is the region where I live and learned the culture, which will differ at times than say, Calabria or Milan.  And it will always come from an American perspective!  That said, here's to dispelling some of the over-exaggerated information peddled by Rick Steves and other guide book authors! ;) 

See you next time, alla prossima! 

Leek and Morel Mushroom Phyllo Pies

Last Updated July 8, 2024

Handheld, light and flaky phyllo pies with a savory mushroom, leek, and parmesan filling. Seasonal and satisfying.

My favorite way to make these is with morel mushrooms, but these can also be made with other mushrooms, such as white or brown button mushrooms. Morel mushrooms are a delicacy where I’m from in Michigan, and definitely not available year round or in all places.

Morel Mushrooms

I've hunted for morel mushrooms with my family for as long as I can remember. Apparently it's not as common outside of the mitten and non-Michiganders sometimes think we're crazy.

There are two main types, that I know of anyway, black and white.  The season for blacks is just before the white, usually end of April to mid May, and the whites start mid May to the end of May, all depending on the weather.  After you pick the mushrooms it's best to soak them in salt water for a bit to clean them and evict any bugs. When I was younger my mom would throw out the mushroom water in the woods in the hopes that more morel mushrooms would grow. That never happened. However, we do have a spot or two in our woods that always have white morels.

Some years you can barely find any morel mushrooms, just a handful, best enjoyed lightly breaded in flour and fried in butter. Other years you find plenty, and when you’ve had your fill of them fried, you can start to use them in other dishes. 

These phyllo pies, my friends, are an absolutely delightful way to eat morels. They can be a bit fussy to make, but they’re worth it.

Phyllo plays an important part in these, it is the vessel that transports all the lovely mushrooms, leeks, and cheese to your mouth. I’m aware you can make your own homemade phyllo dough, but for most of us simple folk, it’s absolutely fine to use store-bought phyllo dough.  I've never made phyllo and don't have plans to. To you die hards out there that make it at home, my hat is off to you. In the meantime, I'm going to stroll over to my freezer and pull out some phyllo. Whew, hard work.  

Leeks vs. Wild Leeks

If you’re lucky enough to live in an area where morel mushrooms grow, chances are you might also have wild leeks available to you. Wild leeks, also known as ramps or spring onions, are small onion-like greens that grow plentiful in the woods. They’re quite small when compared to their regular leek counterparts, but have a wonderful smell and taste. While you’re out foraging for morel mushrooms, you might as well pick some wild leeks, too. Pull from the bottom to be able to pull up the whole white onion-looking root.

If you don’t have or prefer to use wild leeks, 1 regular leek from the store will do the trick.

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. Where possible, links are prioritized to small businesses and ethically and responsibly made items. For further information see the privacy policy. Grazie!

Recipe adapted from Drizzle and Dip

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Leek and Morel Mushroom Phyllo Pies

Makes about 12 pies

Ingredients:

• 2 Tbsp / 28g oil

• 4 garlic cloves, minced

• 1 medium store-bought leek or about 12 wild leeks/ramps (about 3 cups / 270g), finely chopped

• 1 shallot or 1/2 small onion, diced

• 4 Tbsp / 56g butter or oil

• about 5 cups / 375g chopped morel mushrooms, or other kind of mushrooms

• 1/4 cup / 60g milk

• 1/2 cup / 65g grated parmesan cheese

• salt and pepper, to taste

• 1 16 oz. package phyllo pastry sheets, thawed

• melted butter or olive oil for brushing phyllo dough

Directions:

How to fold the phyllo pies

Oven 350°F / 177°C.  Line two sheet pans with parchment paper.  

1. In a large saucepan, heat oil.

2. Add garlic, leeks, and onion and sauté until tender onions are translucent and garlic fragrant.

3. Add butter and mushrooms, cook until the liquid released from mushrooms has mostly evaporated; add milk and cook until the mixture is thick, just a few minutes. 

4. Remove from heat and add cheese, mixing just until melted. Salt and pepper to taste. Allow to cool slightly while you prepare the phyllo dough.

5. Remove phyllo pastry from plastic, unroll, and set aside the first two sheets to work with; cover remaining sheets with a slightly damp cloth to prevent them from drying out and becoming brittle.  

6. Working quickly so the sheets don't dry out, brush the top side of one sheet with a bit of butter or oil and lay the second sheet on top. Cut the layered sheets lengthwise in thirds, so you will know have 3 long strips. 

7. Now for the fun "flipping" part.  (See photo above for reference.) Working with the first strip, spoon a small amount of filling, about 1 Tbsp, in the top corner.  Take that corner and fold it down until the tip reaches the opposite side; the filling should now be covered.  Next flip it straight down, the top should be level again. Fold again, taking the filled corner to the opposite side.  The dough should be kept taught through all this, but not so taught it rips.  Continue flipping/folding until the end of the strip. Use a dab of butter or oil to stick the end of the strip to the pie, if desired.  Place on pan, tucked side down, and repeat until all the filling or all the phyllo pastry has been used up.  Wrap any remaining phyllo tightly in plastic wrap and refrigerate until next use.

8. Brush the tops of the pies with butter or oil and bake for 20-25 minutes, or until golden.       

Jenny's Notes:

1. Store-bought leeks differ greatly from “wild leeks” in size. You may also know wild leeks by the name of ramps or spring onions.

2. Give your phyllo dough ample time to thaw. Cold or frozen phyllo will crack as you try to unroll it, and can mess up your slicing and folding/flipping of the pies.

3. If your phyllo is brittle or cracking, it probably got dried out. Keep phyllo dough in its plastic until absolutely necessary, then once opened keep under a damp towel. Once you start working with some of the sheets, move quickly so they won’t dry out. No need to panic, just don’t dawdle.

Yield 24 servings

Author Jennyblogs

Prep time

1 H & 15 M

Cook time

25 Min

Total time

1 H & 40 M

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Leek and Morel Mushroom Phyllo Pies

Flaky phyllo hand pies stuffed with a leek, morel mushroom, and cheese filling.

Ingredients

• 2 Tbsp / 28g oil
• 4 garlic cloves, minced
• 1 medium store-bought leek or about 12 wild leeks/ramps (about 3 cups / 270g), finely chopped
• 1 shallot or 1/2 small onion, diced
• 4 Tbsp / 56g butter or oil
• about 5 cups / 375g chopped morel mushrooms, or other kind of mushrooms
• 1/4 cup / 60g milk
• 1/2 cup / 65g grated parmesan cheese
• salt and pepper, to taste
• 1 16 oz. package phyllo pastry sheets, thawed
• melted butter or olive oil for brushing phyllo dough

Instructions

1. Oven 350°F / 177°C. Line two sheet pans with parchment paper.
2. In a large saucepan, heat oil.
3. Add garlic, leeks, and onion and sauté until tender onions are translucent and garlic fragrant.
4. Add butter and mushrooms, cook until the liquid released from mushrooms has mostly evaporated; add milk and cook until the mixture is thick, just a few minutes.
5. Remove from heat and add cheese, mixing just until melted. Salt and pepper to taste. Allow to cool slightly while you prepare the phyllo dough.
6. Remove phyllo pastry from plastic, unroll, and set aside the first two sheets to work with; cover remaining sheets with a slightly damp cloth to prevent them from drying out and becoming brittle.
7. Working quickly so the sheets don't dry out, brush the top side of one sheet with a bit of butter or oil and lay the second sheet on top. Cut the layered sheets lengthwise in thirds, so you will know have 3 long strips.
8. Now for the fun "flipping" part. (See photo above for reference.) Working with the first strip, spoon a small amount of filling, about 1 Tbsp, in the top corner. Take that corner and fold it down until the tip reaches the opposite side; the filling should now be covered. Next flip it straight down, the top should be level again. Fold again, taking the filled corner to the opposite side. The dough should be kept taught through all this, but not so taught it rips. Continue flipping/folding until the end of the strip. Use a dab of butter or oil to stick the end of the strip to the pie, if desired. Place on pan, tucked side down, and repeat until all the filling or all the phyllo pastry has been used up. Wrap any remaining phyllo tightly in plastic wrap and refrigerate until next use.
9. Brush the tops of the pies with butter or oil and bake for 20-25 minutes, or until golden.

Notes

Store-bought leeks differ greatly from “wild leeks” in size. You may also know wild leeks by the name of ramps or spring onions.

Nutrition Facts

Calories

102.58

Fat

5.01 g

Sat. Fat

1.98 g

Carbs

11.88 g

Fiber

0.81 g

Net carbs

11.05 g

Sugar

0.34 g

Protein

2.62 g

Sodium

158.93 mg

Cholesterol

7.2 mg

Nutritional information is approximate, based on 1 phyllo pie

https://jennyblogs.com/blog/2018/1/12/leek-and-morel-mushroom-phyllo-pies

phyllo pies, hand pies, morel mushroom, leeks

appetizers, snacks, sides

American

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

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Have you ever gone morel mushroom hunting?  Tell me about your adventures in the comments below! :)

Pappa al Pomodoro

Last Updated August 14, 2024

I remember clearly the first time I ate Pappa al Pomodoro.  It was DELICIOUS, and at the time I had absolutely no idea what it was.  I had recently arrived in Italy for the second time in my life, and my friends took me to a local pizzeria.  The owner, who knew my friends by sight, brought us each a little plate of this red...mush...with olive oil drizzled on top.  I took one bite, might have closed my eyes and had a Ratatouille moment, then wasted no time in devouring the rest. The flavors seemed such ordinary everyday ingredients, but each took their turn on the tongue, twirling and waltzing together in such harmony as to become a dish not quickly forgotten, and leaving the palate wanting more.  One of my friends can't have gluten, and asked if any of us wanted her mush.  "Really, there's gluten in this?  That stinks, I'm sorry you can't try it...I'll TAKE IT."  Actually, the rest of us probably split it, I don't really remember.  

After this first encounter, I needed to know what that magical substance was.  What is it called?  What are the ingredients? How do you make it?  I'll save you all my searching and wondering: Pappa al pomodoro has a base of bread, tomatoes, and broth, and where there are tomatoes there is usually basil, and round it out with some garlic and good extra virgin olive oil.  That's it!  And I bet, you probably have all or most of those ingredients on hand.  

You can think of it like a very simple tomato soup, but you just add a bunch of bread to thicken it up. Haha honestly, I’m still working on a way to describe this that doesn’t make it sound weird. It’s just one of those things you have to try to believe how simply and deliciously wonderful it is.

Pappa al Pomodoro is a traditional Tuscan "poor" dish, and once I knew what it was, saw it everywhere on restaurant menus around Florence.  It's normally eaten as a primo piatto, or first course, but I like to make it the MAIN course.  At home, of course, away from the overly inquisitive eyes of the Italians.  The genius of it is, it uses stale bread, reducing food waste.  Hence it being a "poor" dish, in which the Tuscans back in the day found tasty ways to recycle every food bit. 

Toscana in Cucina: The Flavours of Tuscany

If you've been to Tuscany and tried Pappa al Pomodoro, hopefully this recipe will bring a bit of its exuberance back into your life.  If you've never tried it, give this recipe a go for a taste of Tuscany!  Because the ingredients are simple and each flavor really shines through, I recommend being a little extra picky on the quality and freshness of ingredients you use.  (But, I'll give you some cheats, see "Jenny's Notes" below.)

Pro tip:  As you're pronouncing "pappa" really lay on those p's.  If you say it too quickly, your Italian friends or Italian wanna-be friends might think you're talking about the Pope, whom they call "Papa."  And a tomato Pope, at that, because, ya know, pomodoro means "tomato."  :)

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. Where possible, links are prioritized to small businesses and ethically and responsibly made items. For further information see the privacy policy. Grazie!

Recipe adapted from the cookbook "Toscana in Cucina The Flavours of Tuscany."  Click on the Amazon link for more delicious Tuscan dishes, with recipes in both English and Italian!  

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Pappa al Pomodoro

Serves about 6-8

Ingredients:

• 6 Tbsp / 84g olive oil

• 3 cloves garlic, peeled and crushed

• crushed red pepper flakes, to taste

• 1 lb. / 500g ripe tomatoes, peeled and chopped

• several fresh basil leaves, plus more for the garnish

• 4 cups / 950g vegetable broth

• 10 oz / 300g stale artisanal bread, sliced thinly (breads made with just water, flour, yeast work best)

• extra virgin olive oil, for drizzling

• salt and pepper, to taste

Directions:

1. Heat oil in a large pan over medium-low heat and add garlic, cooking until sizzling and fragrant, ensuring it doesn't burn.  Add a bit of crushed red pepper, then the tomatoes and basil.  

2. Bring to a simmer; after a few minutes add the broth.  

3. Season with salt and pepper to taste, then add the bread.  

4. Cook for 15 minutes, stirring occasionally.  

5. Remove the pan from the heat and leave covered for about an hour.  

6. When ready to serve, stir gently and drizzle with olive oil, dust with pepper, and top with a basil leaf or two.  

Buon appetito! 

*Wine Pairing from Toscana in Cucina: Muraccio - Parrina DOC Rosso - La Parrina, Albinia (Grosseto) 

Jenny's Notes:

• Also super delicious with grated parmesan on top…

• I know the bread description is a little vague, but you probably won't find the 1 kg hunk of unsalted Tuscan bread in your local grocery store in the States. You want a bread with simple ingredients: flour, water, salt yeast, or at least as simple as possible. Enriched breads, or those made with milk/eggs/oil, aren't the kind of bread you want to use for this kind of recipe. Nor is the sliced sandwich bread with preservatives ideal. You could look for a good ciabatta, baguette, or other rustic bread.

• To make this recipe simple, the bread should ideally be sliced or torn into chunks BEFORE it goes completely stale. Trying to slice a solid loaf of stale bread is not fun. However, should this happen, it is still possible to make this recipe work. You can add the bread in one big chunk to the pot. You will want to be a bit more proactive in stirring and making sure it stays submerged as much as possible, flipping if necessary, so it has time to soften and break up. If at the end of the hour there are still some chunks, they should be soft enough where you can break them up with a spoon.

• If you find chunks of bread, particularly of crust, still present after the hour is up, and you can't seem to get them to break up, an immersion blender can be used in a pinch. It changes the texture a bit (makes it a bit creamier/pastier), which isn't ideal, but I have done this before and it was still very good! You may want to consider using a different kind of bread the next time.

• You could also use chicken or beef broth, but vegetable seems to be most commonly called for in Italian recipes.

• This freezes well for quick meals, simply bring to room temperature and heat before serving!

• I do confess I've made this once very much modifying the freshness rule, and to my surprise it didn't turn out half shabby. Just promise me one thing. Make this the real way before going for the modified version. What follows is for emergency situations only. ;)

1. 1/2 tsp garlic powder instead of garlic cloves

2. 16 oz jar tomato sauce, tomato purée, or can of diced tomatoes instead of 1 lb. tomatoes (I've used sauces with grilled eggplant and even olives added to them for a twist.)

3. Plain ol' water instead of broth. You'll probably need to add extra salt and pepper, though.

Yield 6-8 servings

Author Jennyblogs

Prep time

25 Min

Cook time

15 Min

Inactive time

1 Hour

Total time

1 H & 40 M

Print

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Pappa al Pomodoro

A classic Tuscan "poor man's" dish that utilizes stale bread, tomatoes, garlic, basil, and a generous drizzle of extra virgin olive oil. Serve as a main dish or side.

Cook modePrevent screen from turning off

Ingredients

• 6 Tbsp / 84g olive oil
• 3 cloves garlic, peeled and crushed
• crushed red pepper flakes, to taste
• 1 lb. / 500g ripe tomatoes, peeled and chopped
• several fresh basil leaves, plus more for the garnish
• 4 cups / 950g vegetable broth
• 10 oz / 300g stale artisanal bread, sliced thinly (breads made with just water, flour, yeast work best)
• extra virgin olive oil, for drizzling
• salt and pepper, to taste

Instructions

1. Heat oil in a large pan over medium-low heat and add garlic, cooking until sizzling and fragrant, ensuring it doesn't burn. Add a bit of crushed red pepper, then the tomatoes and basil.
2. Bring to a simmer; after a few minutes add the broth.
3. Season with salt and pepper to taste, then add the bread.
4. Cook for 15 minutes, stirring occasionally.
5. Remove the pan from the heat and leave covered for about an hour.
6. When ready to serve, stir and drizzle with olive oil, dust with pepper, and top with a basil leaf or two.

Notes

Also super delicious with grated parmesan on top…

I know the bread description is a little vague, but you probably won't find the 1 kg hunk of unsalted Tuscan bread in your local grocery store in the States. You want a bread with simple ingredients: flour, water, salt yeast, or at least as simple as possible. Enriched breads, or those made with milk/eggs/oil, aren't the kind of bread you want to use for this kind of recipe. Nor is the sliced sandwich bread with preservatives ideal. You could look for a good ciabatta, baguette, or other rustic bread.

To make this recipe simple, the bread should ideally be sliced or torn into chunks BEFORE it goes completely stale. Trying to slice a solid loaf of stale bread is not fun. However, should this happen, it is still possible to make this recipe work. You can add the bread in one big chunk to the pot. You will want to be a bit more proactive in stirring and making sure it stays submerged as much as possible, flipping if necessary, so it has time to soften and break up. If at the end of the hour it has set there are still some chunks, they should be soft enough where you can break them up with a spoon.

If you find chunks of bread, particularly of crust, still present after the hour is up, and you can't seem to get them to break up, an immersion blender can be used in a pinch. It changes the texture a bit (makes it a bit creamier/pastier), which isn't ideal, but I have done this before and it was still very good! You may want to consider using a different kind of bread the next time.

You could also use chicken or beef broth, but vegetable seems to be most commonly called for in the Italian recipes I've seen.

This freezes well for quick meals, simply bring to room temperature and heat before serving!

Nutrition Facts

Calories

298.55

Fat

18.68 g

Sat. Fat

2.61 g

Carbs

28.07 g

Fiber

2.95 g

Net carbs

25.1 g

Sugar

6.06 g

Protein

5.88 g

Sodium

892.31 mg

Cholesterol

0 mg

Nutritional information is approximate; based on 6 servings.

https://jennyblogs.com/blog/2018/4/12/pappa-al-pomodoro

pappa al pomodoro, Tuscan recipe, Italian recipe, Florentine recipe, stale bread

Main, side

Italian

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

---

Mascarpone Peanut Butter Pie with Chocolate Ganache

Peanut Butter Pie with Chocolate Whipped Cream

Last Updated August 14, 2024

Let me take a gander at what you're thinking, probably something like, "OH! PEANUT BUTTER PIE? I love peanut butter pie! So good! But I already have a recipe for peanut butter pie. Why do I need this recipe? Wait, don't YOU already have a recipe up on this blog for peanut butter pie??"

Well, you'd be right about one thing, this is not my first recipe up for a peanut butter pie. But let me tell you, they each have their own merited place. For example, the Peanut Butter Pie with Chocolate Whipped Cream has a shortbread crust, creamy peanut butter filling, topped with chocolate whipped cream.  

This peanut butter pie has a chocolate crust, an ultra creamy peanut butter mascarpone filling topped with flowing chocolate ganache. The chocolate ganache envelopes the peanut butter filling in a tender embrace...still with me? Ok let's stop dreaming and comparing peanut butter pies and MAKE one!  

Nutter Butter Pie

Not a fan of chocolate and peanut butter together? Neither is my mom.  That's ok, we can still be friends. And because of that, why not head over to this Nutter Butter Pie instead? No chocolate there! 

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. Where possible, links are prioritized to small businesses and ethically and responsibly made items. For further information see the privacy policy. Grazie!

Recipe adapted from what megan's making.

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Mascarpone Peanut Butter Pie with Chocolate Ganache

Serves 8-12

Ingredients:

For the Chocolate Crust

• 7.5 oz / 210g chocolate graham crackers, teddy grahams, or chocolate shortbread

• 2 oz / 55g (1/3 cup) semi-sweet chocolate, finely chopped, or mini chips

• 5 Tbsp / 65g butter, melted

For the Peanut Butter Filling

• 1 cup / 237g heavy whipping cream

• 8 oz / 227g mascarpone or cream cheese, room temperature

• 1 cup / 250g peanut butter

• 1/2 cup / 100g sugar

• 1 tsp / 5g vanilla extract

For the Chocolate Ganache

• 4 oz / 110g (2/3 cup) semi-sweet chocolate, finely chopped, or chips

• 1 Tbsp / 14g butter

• 1/2 cup / 118g heavy whipping cream

Directions:

Oven 325°F / 163°C.  Ungreased 9in / 23cm pie dish.  

Make the Chocolate Crust

1. In a food processor combine chocolate grahams, butter, and chocolate chips.  Pulse until the mixture is uniformly fine crumbs.  Or do it the "old fashioned" way and beat the crumbs to oblivion in a well sealed plastic bag with a rolling pin or other hard object, then mixing in the chocolate and butter in a bowl with a spoon. 

2. Press evenly into the bottom and sides of pie dish and bake for 8 minutes or until fragrant.  Set aside to cool completely.

Make the Peanut Butter Filling

1. In the bowl of a stand mixer or with a handheld mixer, beat the whipping cream until stiff peaks form.  Transfer to another bowl if using a stand mixer and set aside.

2. Again in the bowl of a stand mixer or a separate bowl with a handheld mixer, beat the cream cheese, peanut butter, sugar, and vanilla until light and fluffy.  

3. Carefully fold the whipped cream into the peanut butter mixture in three or four parts.  

4. Spoon the filling over the cooled crust and smooth the top.  Refrigerate to set.  

Make the Chocolate Ganache

1. Place the chocolate and butter in a small bowl.  Heat the cream in a small saucepan over low heat, just until simmering.  The moment you see bubbles remove from heat and pour over chocolate and butter.  Let sit for 1 minute to melt the chocolate, then whisk briskly until smooth and shiny.  

2. Pour over chilled pie.  If you don't desire chocolate running over the sides, you may have to wait a minute or two between pourings, or simply don't use all the ganache.  (The rest can be disposed of with a spoon and a mouth.  But I don't need to tell you that.)  

3. Chill for 3-4 hours or overnight until set.  

Jenny's Notes:

• If using a shallow pie dish you may have some leftover crust, and that's ok. Don't feel like you have to use all the crust mixture or you may have an impenetrable crust, especially in the corners.

• I frequently substitute whole milk or coconut milk for all or part of the cream in ganache, but usually not when it's a topper as it can separate a bit if you don't use all cream. However, one time when making this I only had 1/4 cup cream left for the topping and so added 1/4 cup whole milk, and it made for a beautiful ganache, even as the topper.

• Top with chocolate chips or chocolate shavings as desired!

Yield 8-12

Author Jennyblogs

Prep time

1 Hour

Cook time

8 Min

Inactive time

3 Hour

Total time

4 H & 8 M

Print

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Mascarpone Peanut Butter Pie with Chocolate Ganache

Chocolate cookie crust, whipped mascarpone peanut butter filling, and chocolate ganache to top.

Cook modePrevent screen from turning off

Ingredients

For the Chocolate Crust

• 7.5 oz / 210g chocolate graham crackers, teddy grahams, or chocolate shortbread
• 2 oz / 55g (1/3 cup) semi-sweet chocolate, finely chopped, or mini chips
• 5 Tbsp / 65g butter, melted

For the Peanut Butter Filling

• 1 cup / 237g heavy whipping cream
• 8 oz / 227g mascarpone or cream cheese, room temperature
• 1 cup / 250g peanut butter
• 1/2 cup / 100g sugar
• 1 tsp / 5g vanilla extract

For the Chocolate Ganache

• 4 oz / 110g (2/3 cup) semi-sweet chocolate, finely chopped, or chips
• 1 Tbsp / 14g butter
• 1/2 cup / 118g heavy whipping cream

Instructions

Make the Chocolate Crust

1. Oven 325°F / 163°C. Ungreased 9in / 23cm pie dish.
2. In a food processor combine chocolate grahams, butter, and chocolate chips. Pulse until the mixture is uniformly fine crumbs. Or do it the "old fashioned" way and beat the crumbs to oblivion in a well sealed plastic bag with a rolling pin or other hard object, then mixing in the chocolate and butter in a bowl with a spoon.
3. Press evenly into the bottom and sides of pie dish and bake for 8 minutes or until fragrant. Set aside to cool completely.

Make the Peanut Butter Filling

1. In the bowl of a stand mixer or with a handheld mixer, beat whipping cream until stiff peaks form. Transfer to another bowl if using a stand mixer and set aside.
2. Again in the bowl of a stand mixer or a separate bowl with a handheld mixer, beat cream cheese, peanut butter, sugar, and vanilla until light and fluffy.
3. Carefully fold whipped cream into peanut butter mixture in three or four parts.
4. Spoon filling over cooled crust and smooth top. Refrigerate to set.

Make the Chocolate Ganache

1. Place chocolate and butter in a small bowl. Heat cream in a small saucepan over low heat, just until simmering. The moment you see bubbles remove from heat and pour over chocolate and butter. Let sit for 1 minute to melt chocolate, then whisk briskly until smooth and shiny.
2. Pour over chilled pie. If you don't desire chocolate running over the sides, you may have to wait a minute or two between pourings, or simply don't use all the ganache.
3. Chill for 3-4 hours or overnight until set.

Notes

If using a shallow pie dish you may have some leftover crust, and that's ok. Don't feel like you have to use all the crust mixture or you may have an impenetrable crust, especially in the corners.I frequently substitute whole milk or coconut milk for all or part of the cream in ganache, but usually not when it's a topper as it can separate a bit if you don't use all cream. However, one time when making this I only had 1/4 cup cream left for the topping and so added 1/4 cup whole milk, and it made for a beautiful ganache, even as the topper.Top with chocolate chips or chocolate shavings as desired!

Nutrition Facts

Calories

791.91

Fat

62.46 g

Sat. Fat

30.79 g

Carbs

54.43 g

Fiber

3.89 g

Net carbs

50.53 g

Sugar

37.64 g

Protein

12.12 g

Sodium

502.22 mg

Cholesterol

110.56 mg

Nutritional information is approximate. Based on 8 servings.

https://jennyblogs.com/blog/2018/3/15/peanut-butter-pie-with-chocolate-ganache

best peanut butter pie, PB pie, mascarpone peanut butter pie, chocolate ganache, cookie crust, cream cheese peanut butter pie, no bake

Dessert, Pie

American

Did you make this recipe?

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---

Ganache Coconut Cream Pie Bars

Last Updated October 8, 2024

Oh my gosh! Ganache. Yes, coconut cream pie is delicious.  So are Almond Joys and Mounds.  So why not put them together, add a shortbread crust, put them in the slightly less formidable to cut bar form instead of pie, and voila: Ganache Coconut Cream Pie Bars. 

These bars are slightly involved, but the end product is very worthwhile.  Not to mention, you can make an 8x8 pan worth of bars, or 9x13!  I almost always go the 9x13 route.  This has become a favorite for Christmas, my mom's birthday, and just about any occasion that a little creamy coconut and chocolate is welcome.  As what seems to be turning into a trend, I failed to get any kind of decent photo of the inside, so for now, (or maybe forever...once these are cut into you'll understand why photos never get taken) please enjoy the photos of the whipped cream and toasted coconut topping.  If you'd like an idea of what bliss you're getting in to, take a peak over at Willow Bird Baking, from whom I adapted the recipe, and see her beautiful photos! 

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. Where possible, links are prioritized to small businesses and ethically and responsibly made items. For further information see the privacy policy. Grazie!

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Ganache Coconut Cream Pie Bars

Makes about 20 servings

Ingredients:

For the Shortbread Crust

• 1 cup (2 sticks) / 226g cold butter

• 2 cups / 240g all-purpose flour

• 1/2 cup / 100g sugar

For the Ganache

• 1/4 cup + 2 Tbsp / 87g heavy whipping cream

• 6 oz (1 cup) / 175g bittersweet or semisweet chocolate, chopped, or chips

For the Coconut Cream Filling

• 6 cups / 1,422g unsweetened coconut milk or milk of choice

• 4 eggs

• 1 1/2 cups / 300g sugar

• 2/3 cup / 73g cornstarch

• 1/2 tsp / 2.5g salt

• 1 1/2 cups / 150g flaked unsweetened coconut

• 1/2 tsp / 2.5g coconut extract

• 1/2 tsp / 2.5g vanilla extract

For the Whipped Cream Topping

• 2 cups / 464g heavy whipping cream

• 1/2 cup / 100g sugar

• 1 tsp / 5g vanilla extract

• 1/2 cup / 50g flaked unsweetened coconut, toasted (see below)

Directions:

Oven 350°F / 177°C.  Ungreased 9x13in / 23x33cm baking dish.

Make the Shortbread Crust

1. Cut the butter into flour and sugar using a fork, pastry cutter, or in a food processor.  Once the mixture resembles coarse sand and the butter chunks are no larger than small peas, press mixture evenly into bottom prepared pan. 

2. Bake for 18-22 minutes until lightly golden-brown.  Set aside to cool.  Leave oven on for toasting the coconut.

Make the Ganache

1. While the crust is baking, prepare the ganache.  Place the chocolate in a medium bowl and the cream in a small saucepan.  Over medium-low heat, bring the cream to a simmer.  You can also use the microwave, 30 seconds-1 minute or until cream is just simmering, but not boiling.  

2. Pour the cream over the chocolate and let sit for 1-2 minutes to melt the chocolate.  Whisk until completely smooth.  

3. Once the crust is finished and partly cooled, pour ganache evenly over crust.  Place in fridge to set.   

Toast the Coconut

Place the 1/2 cup coconut for the topping in a shallow baking dish.  Place in oven and stir every 1-2 minutes, making sure it doesn't over-brown, for a total of 5-10 minutes.  Remove and let cool.

Make the Coconut Cream Filling

1. Combine milk, eggs, sugar, cornstarch, and salt in a large saucepan. 

2. Place over medium heat, whisking constantly, until mixture begins to thicken and comes to a boil.  This can take anywhere from 15-35 minutes, depending on your stove.

3. Once thickened, remove from heat and stir in coconut and both extracts.  

4. Remove crust from fridge and pour filling over crust.  Place back in fridge to set, 2-4 hours.  

Make the Whipped Cream Topping

1. Whip the cream and sugar in the bowl of a stand mixer or with a handheld mixer until stiff peaks form.

2. Spoon over chilled bars, or pipe.  Finish with toasted coconut.  Store in fridge.  

Jenny's Notes:

• Because the ganache in this recipe is not decorative, you can easily substitute coconut milk or another kind for the heavy whipping cream. I prefer using coconut milk, reducing the amount of fat/calories. Save those for when you need the high-shine perfect ganache!

• If you only have sweetened coconut milk or sweetened flaked coconut on hand, go ahead and use those. Simply reduce the sugar by about 1/4-1/2 cup / 50-100g in the filling, if you wish. I prefer to have unsweetened coconut on hand so I can control how much sugar I'm adding to breakfasts, desserts, etc., plus I like the smaller size of flaked and grated coconut vs. shredded.

• For toasting coconut, and every use really, I highly recommend Le Creuset pans. My toasted coconut used to always come out in various shades, but since using Le Creuset it always turns out a beautiful even, golden-brown. They conduct heat evenly and beautifully.

• If a 9x13 pan of coconut cream heaven seems daunting to you, it's super easy to halve this recipe for a 8x8 or 9x9in pan!

• These bars should ideally be eaten within 3-4 days. Otherwise the whipped cream starts to separate and the crust gets soggy.

Yield 20

Author Jennyblogs

Prep time

1 H & 45 M

Cook time

32 Min

Total time

2 H & 17 M

Print

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Ganache Coconut Cream Pie Bars

Shortbread crust, a thin layer of ganache, classic coconut cream pie filling, all topped with fresh whipped cream and toasted coconut.

Cook modePrevent screen from turning off

Ingredients

For the Shortbread Crust

• 1 cup (2 sticks) / 226g cold butter
• 2 cups / 240g all-purpose flour
• 1/2 cup / 100g sugar

For the Ganache

• 1/4 cup + 2 Tbsp / 87g heavy whipping cream
• 6 oz (1 cup) / 175g bittersweet or semisweet chocolate, chopped, or chips

For the Coconut Cream Filling

• 6 cups / 1,422g unsweetened coconut milk or milk of choice
• 4 eggs
• 1 1/2 cups / 300g sugar
• 2/3 cup / 73g cornstarch
• 1/2 tsp / 2.5g salt
• 1 1/2 cups / 150g flaked unsweetened coconut
• 1/2 tsp / 2.5g coconut extract
• 1/2 tsp / 2.5g vanilla extract

For the Whipped Cream Topping

• 2 cups / 464g heavy whipping cream
• 1/2 cup / 100g sugar
• 1 tsp / 5g vanilla extract
• 1/2 cup / 50g flaked unsweetened coconut, toasted (see below)

Instructions

Make the Shortbread Crust

1. Oven 350°F / 177°C. Ungreased 9x13in / 23x33cm baking dish.
2. Cut the butter into flour and sugar using a fork, pastry cutter, or in a food processor. Once the mixture resembles coarse sand and the butter chunks are no larger than small peas, press mixture evenly into bottom prepared pan.
3. Bake for 18-22 minutes until lightly golden-brown. Set aside to cool. Leave oven on for toasting the coconut.

Make the Ganache

1. While the crust is baking, prepare the ganache. Place the chocolate in a medium bowl and the cream in a small saucepan. Over medium-low heat, bring the cream to a simmer. You can also use the microwave, 30 seconds-1 minute or until cream is just simmering, but not boiling.
2. Pour the cream over the chocolate and let sit for 1-2 minutes to melt the chocolate. Whisk until completely smooth.
3. Once the crust is finished and partly cooled, pour ganache evenly over crust. Place in fridge to set.

Toast the Coconut

1. Place the 1/2 cup coconut for the topping in a shallow baking dish. Place in oven and stir every 1-2 minutes, making sure it doesn't over-brown, for a total of 5-10 minutes. Remove and let cool.

Make the Coconut Cream Filling

1. Combine milk, eggs, sugar, cornstarch, and salt in a large saucepan.
2. Place over medium heat, whisking constantly, until mixture begins to thicken and comes to a boil. This can take anywhere from 15-35 minutes, depending on your stove.
3. Once thickened, remove from heat and stir in coconut and vanilla extracts.
4. Remove crust from fridge and pour filling over crust. Place back in fridge to set, 2-4 hours.

Make the Whipped Cream Topping

1. Whip the cream and sugar in the bowl of a stand mixer or with a handheld mixer until stiff peaks form.
2. Spoon over chilled bars, or pipe. Finish with toasted coconut. Store in fridge.

Notes

Because the ganache in this recipe is not decorative, you can easily substitute coconut milk or another kind for the heavy whipping cream. I prefer using coconut milk, reducing the amount of fat/calories. Save those for when you need the high-shine perfect ganache!If you only have sweetened coconut milk or sweetened flaked coconut on hand, go ahead and use those. Simply reduce the sugar by about 1/4-1/2 cup / 50-100g in the filling, if you wish. I prefer to have unsweetened coconut on hand so I can control how much sugar I'm adding to breakfasts, desserts, etc., plus I like the smaller size of flaked and grated coconut vs. shredded.For toasting coconut, and every use really, I highly recommend Le Creuset pans. My toasted coconut used to always come out in various shades, but since using Le Creuset it always turns out a beautiful even, golden-brown. They conduct heat evenly and beautifully.If a 9x13 pan of cream coconut heaven seems daunting to you, it's super easy to halve this recipe for an 8x8 or 9x9in pan!These bars should ideally be eaten within 3-4 days. Otherwise the whipped cream starts to separate and the crust gets soggy.

Nutrition Facts

Calories

446.04

Fat

30.59 g

Sat. Fat

21.07 g

Carbs

41.54 g

Fiber

2.52 g

Net carbs

39.02 g

Sugar

26.41 g

Protein

4.58 g

Sodium

152.00 mg

Cholesterol

92.63 mg

Nutritional information is approximate. Based on 20 servings.

https://jennyblogs.com/blog/2018/2/7/ganache-coconut-cream-pie-bars

Coconut Cream pie, bars, shortbread, chocolate ganache, fresh whipped cream, toasted coconut

Dessert, Pie, bars

American

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

---

Classic Italian Tiramisù: The Real Deal.

As in, I could just copy and paste the original recipe in Italian, and we could all follow the pretty pictures to make it.  That doesn't sound very reliable to me, so I shall do my best to translate it.  Maybe also not very reliable. My point is, this is a good, sound, Italian written recipe of Tiramisù.  Raw eggs, real mascarpone (pronounced mas-car-pohn-AY no matter what those chefs on Food Network say.  I cry a little on the inside when people insist on saying mars-cah-pone.  There is no R before the C. Mas-car-pone is acceptable, as that would be how to say it in English.  But deep down we all want to be a bit more Italian, no?) no cream cheese involved.  It's so simple, and the ingredients are few. Mascarpone can be quite expensive in the States, which is why many substitute cream cheese, but it is so worth the splurge.  If you do feel the need to use cream cheese, (I don't know, maybe your 3 year-old wants tiramisù for a birthday party of 50??) then maybe don't call it tiramisù, call it something else.  Tiramigiù, maybe.  :)

Just like any replication, it will never be as good as in the place where it was founded and crafted and came to fame.  Some of the best mascarpone will be found here in Italy, and at much cheaper costs.  In fact, it's cheaper than cream cheese. Even if you take the exact same method and make mascarpone in another country, those cows will be different cows, who eat different sustenance, and produce milk that tastes different .  Not to mention if the first time you ever tried tiramisù was on your first trip to Italy, surrounded by cobblestone streets, freshly hung laundry on the corner, magnificent old buildings, and the too-loud Italian conversations and even louder hand gestures whirling about, that is something very hard to replicate in anywhere but Italy.  

That said, this is the best recipe for Tiramisù I have yet found.  No, it's not from a wonderful Italian nonna (grandma) I know from down the street or a recipe handed down for generations in one of my friend's families, but I did listen to a podcast once in Italian where a girl was making tiramisù with a nonna and it was essentially the same as the one I'm about to share with you. That counts, right? Ok, andiamo! (Let's go!) 

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. Where possible, links are prioritized to small businesses and ethically and responsibly made items. For further information see the privacy policy. Grazie!

Original recipe in Italian or English, with video and step by step photos, on GialloZafferano.

---

Classic Italian Tiramisù

Serves 12-15

Ingredients:

• 220g / about 4 medium eggs, as fresh as you can get them

• 100g / 1/2 cup sugar

• 500g mascarpone

• 300g / about 1 medium package Savoiardi (lady fingers)

• 300g / 1 1/4 cup brewed coffee from a Moka pot or very strong coffee, sweetened to taste and cooled

• Cocoa powder for dusting the top

Directions:

1. Separate the egg yolks from the whites, placing the yolks in the bowl of a stand mixer and setting aside the egg whites, or placing them in two medium bowls if you plan on using an electric hand mixer. 

2. Beat the yolks, slowly adding half the sugar.  

3. When the mixture becomes light and frothy, beat in the mascarpone, a little at a time.  Once all the mascarpone is beat in, you should have a dense and creamy mixture.  

4. Clean the beaters well or transfer mascarpone mixture to another bowl and clean the stand mixer bowl and beater.  Beat the egg whites, slowly adding in the rest of the sugar.  Beat until stiff peaks form.

5. Add one spoonful of the beaten whites to the mascarpone mixture, stirring energetically with a spatula, to begin to lighten it.  Then continue adding the egg whites, folding in delicately one spoonful at a time, until all has been incorporated. 

6. In a 30x20cm / 8x11in pan, spoon about 1/3 of the cream mixture into the bottom and spread evenly.  Place your cold coffee in a shallow bowl or dish.  Dip your savoiardi in the coffee for a few seconds and place in rows over the cream until an even layer has been established.  

7. Spoon another third of cream evenly over the savoiardi and repeat another layer of coffee soaked savoiardi.  Top with the remaining cream and smooth evenly.  

8. Dust with cocoa powder using a sieve and refrigerate for a few hours before serving.             

Buon Appetito!

Jenny's Notes:

• Most grocery stores and supermarkets carry mascarpone and lady fingers in the States, mascarpone being with the cheese or special cheese, lady fingers are in the "imported" section in my local grocery store.

• Remember that in order to beat egg whites there must not be any trace of egg yolk or grease or they won't beat up properly.

• One way to tell if your egg whites have been properly beaten is to hold the bowl upside down. The egg whites shouldn't move. Of course, at this point you should already be confident that your whites are stiff enough so you don't end up with, um, egg whites everywhere. It is possible to overbeat egg whites, so don't over do it or they become dry.

• The Italians making this recipe said they added only 1 tsp of sugar to the coffee, I don't usually add any. If you prefer sweeter desserts, you may decide to add more.

• If you don't have a 30x20cm / 8x11in pan on hand, you can use a 9x13in. Or halve the recipe and use an 8x8in / 20x20cm or 9x9in.

• When dipping the Savoiardi I found 4-5 seconds to be ideal. Any less and the coffee didn't soak all the way through, any more and the cookies became over-saturated and broke. When you start running out of coffee you may need to dip one side of the cookie and then the other to get an even soak.

• Some say it's almost a sin if you cut into the tiramisù if it has been in the fridge for any less than 24 hours. I think it's optimal after just a few hours, and best if eaten within a few days.

• Can be frozen for up to 2 weeks.

Yield 12-15

Author Jennyblogs

Prep time

45 Min

Total time

45 Min

Print

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Classic Tiramisù

Recipe for the classic Italian tiramisù with savoiardi (ladyfingers), mascarpone, raw eggs, and not too much sugar. Translated from Italian.

Cook modePrevent screen from turning off

Ingredients

• 220g / about 4 medium eggs, as fresh as you can get them
• 100g / 1/2 cup sugar
• 500g mascarpone
• 300g / about 1 medium package Savoiardi (lady fingers)
• 300g / 1 1/4 cup brewed coffee from a Moka pot or very strong coffee, sweetened to taste and cooled
• Cocoa powder for dusting the top

Instructions

1. Separate the egg yolks from the whites, placing the yolks in the bowl of a stand mixer and setting aside the egg whites, or placing them in two medium bowls if you plan on using an electric hand mixer.
2. Beat the yolks, slowly adding half the sugar.
3. When the mixture becomes light and frothy, beat in the mascarpone, a little at a time. Once all the mascarpone is beat in, you should have a dense and creamy mixture.
4. Clean the beaters well or transfer mascarpone mixture to another bowl and clean the stand mixer bowl and beater. Beat the egg whites, slowly adding in the rest of the sugar. Beat until stiff peaks form.
5. Add one spoonful of the beaten whites to the mascarpone mixture, stirring energetically with a spatula, to begin to lighten it. Then continue adding the egg whites, folding in delicately one spoonful at a time, until all has been incorporated.
6. In a 30x20cm / 8x11in pan, spoon about 1/3 of the cream mixture into the bottom and spread evenly. Place your cold coffee in a shallow bowl or dish. Dip your savoiardi in the coffee for a few seconds and place in rows over the cream until an even layer has been established.
7. Spoon another third of cream evenly over the savoiardi and repeat another layer of coffee soaked savoiardi. Top with the remaining cream and smooth evenly.
8. Dust with cocoa powder using a sieve and refrigerate for a few hours before serving.

Notes

Remember that in order to beat egg whites there must not be any trace of egg yolk or grease or they won't beat up properly. One way to tell if your egg whites have been properly beaten is to hold the bowl upside down. The egg whites shouldn't move. Of course, at this point you should already be confident that your whites are stiff enough so you don't end up with, um, egg whites everywhere. It is possible to overbeat egg whites, so don't over do it or they become dry.The Italians making this recipe said they added only 1 tsp of sugar to the coffee, I don't usually add any. If you prefer sweeter desserts, you may decide to add more.If you don't have a 30x20cm / 8x11in pan on hand, you can use a 9x13in. Or halve the recipe and use an 8x8in / 20x20cm or 9x9in.When dipping the Savoiardi I found 4-5 seconds to be ideal. Any less and the coffee didn't soak all the way through, any more and the cookies became over-saturated and broke. When you start running out of coffee you may need to dip one side of the cookie and then the other to get an even soak.Some say it's almost a sin if you cut into the tiramisù if it has been in the fridge for any less than 24 hours. I think it's optimal after just a few hours, and best if eaten within a few days.Can be frozen for up to 2 weeks.

Nutrition Facts

Calories

327.99

Fat

20.59 g

Sat. Fat

11.84 g

Carbs

9.97 g

Fiber

0.08 g

Net carbs

9.88 g

Sugar

9.38 g

Protein

3.90 g

Sodium

202.45 mg

Cholesterol

111.33 mg

Nutritional information is approximate. Based on 12 servings.

https://jennyblogs.com/blog/2018/1/23/tiramis-the-real-deal

authentic tiramisu, Italian tiramisu, real tiramisu, original tiramisu,

Dessert

Italian

Did you make this recipe?

Tag @jenevamorris on instagram and hashtag it #jennyblogs

I have somehow never managed to get a photo after it has been dug into. And I couldn't take photos before, because, well, Christmas and other events. "Who broke into the dessert early?!?!" I never would've hear the end of it.

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Cinnamon Raisin Swirl Bread

Last Updated August 13, 2024

Nothing is quite as satisfying to make as homemade bread. From the relaxing kneading of the dough, to the mouth-watering aroma that fills the house as the bread bakes, to slicing into a fresh loaf, it’s one of the simple pleasures of life.

Add in a cinnamon raisin swirl and it can be hard to imagine it getting much better. This bread makes for wonderful eating plain, and even better toast. Use it for French Toast or however you best like to use bread!

Note: I used sourdough starter to make the loaves in the pictures. I didn't leave enough time for rising, and thus you can see you the crumb is rather tight and dense. Delicious nonetheless, but know that if you use instant yeast (or sourdough and allow for proper proofing) your loaves should be taller! 

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. Where possible, links are prioritized to small businesses and ethically and responsibly made items. For further information see the privacy policy. Grazie!

Recipe adapted from The Kitchn

---

Cinnamon Raisin Swirl Bread

Makes 2 9-inch loaves

Ingredients:

• 1 cup / 150g raisins

• 1 cup / 237g hot water

• 1 Tbsp / 10g active dry or instant yeast

• 1 cup / 237g milk

• 4 Tbsp / 56g melted butter or oil

• 2 tsp / 9g salt

• 5 1/2 - 6 cups / 660 - 720g all-purpose flour

• 1/2 cup / 100g sugar

• 1 1/2 Tbsp / 12g cinnamon

• 1 egg

• 2 tsp / 9g water

Directions:

Oven 375°F / 190°C.  2 greased loaf pans, approximately 9 x 5in / 23 x 13cm.  

1. Place raisins in a small bowl with the hot water and let plump for at least 10 minutes.  

2. Drain water from raisins into the bowl of a stand mixer or large bowl.  Set raisins aside.  Sprinkle yeast over the water.  If you're using active dry, let the yeast sit for a few minutes until it starts to foam; if you're using instant, proceed to the next step. 

3. Add milk, butter, and salt to yeast mixture and stir well.  Add 5 cups / 600g of flour, mixing to incorporate. 

4. Switch to the dough hook or knead by hand on a lightly floured surface for 8 - 10 minutes, adding more flour as necessary.  At the end, test to see if your dough is ready by performing the window pane test (see notes.)  If not, continue to knead dough until it passes.  

5. Toss raisins with a bit of flour to absorb any residual water.  Add to your dough, and knead until evenly distributed.  If using a stand mixer, you may find this easier to do by hand.  

6. Place the dough in a large oiled bowl, cover, and place in a warm place to rise until doubled in size, about 1 hour.  

7. Meanwhile, combine the sugar with the cinnamon in a small bowl.  

8. Beat the egg with the 2 tsp water in another small bowl. 

9. When the dough has risen, punch it down and divide into two equal pieces.  Starting with one half, roll dough into a rectangle about 9in / 23cm wide and at least 18in / 46cm long. 

10. Brush the dough evenly with some of the egg wash, leaving one narrow end dry; sprinkle with half of the cinnamon sugar mixture.  Starting from the opposite short end, roll dough up and pinch the seam to seal. 

11. Transfer to the loaf pan, placing seam side down.  Repeat with other half of dough.  

12. Cover and let rise until doubled in size, about 30-45 minutes.   

13. Bake in preheated oven for 30-40 minutes or until golden brown and internal temperature reads 185 - 190°F / 85-88°C. 

14. Let bread cool 10 minutes before removing from pans and allowing to cool completely.

Jenny's Notes:

• If the dough shrinks back on you as you're rolling it out, let it rest for a few minutes and try again.  

• If you have leftover egg wash and cinnamon sugar, you can brush the top of the loaves with the egg wash and sprinkle with cinnamon sugar before baking.  

• Loaves can be frozen for later enjoyment.

Yield 24

Author Jennyblogs

Prep time

1 Hour

Cook time

40 Min

Total time

1 H & 40 M

Print

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Cinnamon Raisin Swirl Bread

Enriched white bread with swirls of cinnamon and plump raisins throughout.

Cook modePrevent screen from turning off

Ingredients

• 1 cup / 150g raisins
• 1 cup / 237g hot water
• 1 Tbsp / 10g active dry or instant yeast
• 1 cup / 237g milk
• 4 Tbsp / 56g melted butter or oil
• 2 tsp salt
• 5 1/2 - 6 cups / 660 - 720g all-purpose flour
• 1/2 cup / 100g sugar
• 1 1/2 Tbsp / 12g cinnamon
• 1 egg
• 2 tsp water

Instructions

1. Oven 375°F / 190°C. Grease 2 loaf pans, approximately 9 x 5in / 23 x 13cm.
2. Place the raisins in a small bowl with the hot water and let plump for at least 10 minutes.
3. Drain the water from the raisins into the bowl of a stand mixer or large bowl. Set the raisins aside. Sprinkle the yeast over the water. If you're using active dry, let the yeast sit for a few minutes until it starts to foam, if you're using instant, go ahead and proceed to the next step.
4. Add the milk, butter, and salt to the yeast mixture and stir well. Add 5 cups / 600g of flour, mixing to incorporate. Switch to the dough hook or knead by hand on a lightly floured surface for 8 - 10 minutes, adding more flour as necessary. At the end, test to see if your dough is ready by performing the window pane test (see notes.) If not, continue to knead the dough until it passes.
5. Toss the raisins with a bit of flour to absorb any residual water. Add to your dough, and knead until evenly distributed. If using a stand mixer, you may find this easier to do by hand.
6. Place the dough in a large oiled bowl, cover, and place in a warm place to rise until doubled in size, about 1 hour.
7. Meanwhile, combine the sugar with the cinnamon in a small bowl.
8. Beat the egg with 2 tsp water in another small bowl.
9. When the dough has risen, punch it down and divide into two equal pieces. Starting with one half, roll dough into a rectangle about 9in / 23cm wide and at least 18in / 46cm long.
10. Brush the dough evenly with some of the egg wash, leaving one short end free, and sprinkle with half of the cinnamon sugar mixture. Starting from the opposite short end, roll the dough up and pinch the seam to seal.
11. Transfer to the loaf pan, placing seam side down. Repeat with other half of dough.
12. Cover and let rise until doubled in size, about 30-45 minutes.
13. Bake in preheated oven for 30-40 minutes or until golden brown and internal temperature reads 185 - 190°F / 85-88°C.
14. Let bread cool 10 minutes in pans before removing and allowing to cool completely.

Notes

If the dough shrinks back on you as you're rolling it out, let it rest for a few minutes and try again. If you have leftover egg wash and cinnamon sugar, you can brush the top of the loaves with the egg wash and sprinkle with cinnamon sugar before baking. Loaves can be frozen for later enjoyment! If you really dig raisins, add more than 1 cup! Just be aware, though, if you start to add too many (I would imagine more than 2 cups) then they could start to weigh down your dough, not allowing for a full rise.

Nutrition Facts

Calories

171.35

Fat

2.64 g

Sat. Fat

1.44 g

Carbs

33.09 g

Fiber

1.42 g

Net carbs

31.67 g

Sugar

7.96 g

Protein

4.10 g

Sodium

218.89 mg

Cholesterol

13.56 mg

Nutritional information is approximate. Based on 24 servings or 12 servings per loaf.

https://jennyblogs.com/blog/2018/1/12/cinnamon-raisin-swirl-bread

cinnamon raisin bread, cinnamon raisin swirl bread, cinnamon toast,

Bread, Breakfast, Brunch

American

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

---

Caramel Cream Pie

Last Updated August 13, 2024

Caramel cream pie is a pie that you should be adding to your pie repertoire ASAP. A homemade buttery pie crust, with a light, creamy, caramel-y filling, topped with more whipped cream and more caramel. Decadent and oh so worth it.

Homemade pies can sometimes feel intimidating, but this one really is not hard to make! You can make your own homemade caramel (I have a recipe for that here, also linked below), or you can rely on a good ol’ can of dulce de leche for absolute ease. I’ve made this pie with both options and it’s absolutely delicious either way.

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. Where possible, links are prioritized to small businesses and ethically and responsibly made items. For further information see the privacy policy. Grazie!

Recipe adapted from Shugary Sweets

---

Caramel Cream Pie

Serves 8-12

Ingredients:

For the Crust

• 1 1/3 cup / 160g all-purpose flour

• 1/2 tsp / 2.5g salt

• 4 Tbsp / 56g butter, cold, cut into small pieces

• 4-6 Tbsp / 59 - 89g ice water

For the Caramel Cream filling and topping

• 1 14oz can / 380g dulche de leche, your favorite caramel, or 1/2 recipe of this Caramel Sauce

• 8 oz / 225g cream cheese, room temperature

• 2 1/2 cups / 605g heavy whipping cream

• 1/4 cup / 50g sugar

Directions:

Make the Crust

Oven 425°F / 220°C. Ungreased 8 - 9in / 20 - 23cm pie dish. 

1. In a medium bowl whisk together flour and salt.  Blend in cold butter using a pastry cutter, fork, or your hands.  You want the butter to end up in small pieces, like peas. 

2. Add the ice water, starting with 4 Tbsp / 59g, mixing as little as possible.  The dough should be able to hold together in a ball, without being too dry and shaggy or too wet.  Add more water if necessary, 1 tablespoon at a time.  

3. Place dough on a piece of plastic wrap, shape into a disc, and wrap tightly.  Place in the fridge for 1 - 48 hours.  

4. After the crust has rested, roll into a circle on a lightly floured surface or silpat.  Roll a few times with your rolling pin in one direction before turning the crust 45° (quarter turn) and continuing with a few more rolls.  Periodically check under the crust to make sure it isn’t sticking and sprinkling more flour if needed. Continue like this until your crust is nicely round and roughly 2in / 5cm larger than your pie dish.  

5. Carefully transfer crust to pie dish (this is easier if using a silpat), trim the excess overhang if necessary, and fold the ends under. Crimp as desired, or press with a fork.  Prick the bottom of the crust with a fork.  The crust can also be refrigerated at this point, if needed.  

6. Bake in preheated oven for 10-12 minutes, or until crust is lightly golden-brown.  Cool completely.  

Make the Caramel Cream filling and topping

1. In the bowl of a stand mixer, beat cream cheese with 1/2 cup / 120g caramel.  Set aside.

2. In the clean bowl of a stand mixer, beat whipping cream and sugar until stiff peaks form.  Reserve 1/2 cup for the topping.  Fold the remaining whipped cream into cream cheese mixture, about a quarter at a time.  

3. Reserve 1-2 tablespoons of the remaining caramel for the topping.  Spread the rest into the bottom of the crust.  Spread cream cheese mixture over caramel.  

4. Top pie with reserved 1/2 cup whipped cream and caramel, using a spoon or piping desired.

Jenny's Notes:

• For the crust, you can also use a food processor, pulsing in the butter until it has the desired consistency.  Just be sure to remove the dough from the food processor and mix in the water with a fork or pastry cutter so you don't overwork the dough.  You want to work it as little as possible once you add the water. The liquid helps to awaken the gluten, and the more you work it and the gluten strands develop, the tougher your crust will be.  The minimum of 1 hour rest in the fridge allows what gluten inevitably developed to relax.  

• If you are having problems with a shrinking crust, try using a metal or ceramic pie dish and allowing the crust more time to rest before baking.  

• I have made this pie several times over the past year, and have always needed all 6 tablespoons of water, possibly because it was always during the dry winter.  If you live in a really dry climate, you might need up to 7.  Just be aware, an overly wet crust is more likely to glue itself to the pan during baking.   

Yield 8-12 servings

Author Jennyblogs

Prep time

1 Hour

Cook time

12 Min

Total time

1 H & 12 M

Print

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Caramel Cream Pie

Flaky, buttery crust, whipped caramel filling, and fresh whipped cream with caramel drizzled on top.

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Ingredients

For the Crust

• 1 1/3 cup / 160g all-purpose flour
• 1/2 tsp / 2.5g salt
• 4 Tbsp / 56g butter, cold, cut into small pieces
• 4-6 Tbsp / 59 - 89g ice water

For the Caramel Cream filling and topping

• 1 14oz can / 380g dulche de leche, your favorite caramel, or 1/2 recipe of this Caramel Sauce
• 8 oz / 225g cream cheese, room temperature
• 2 1/2 cups / 605g heavy whipping cream
• 1/4 cup / 50g sugar

Instructions

Make the Crust

1. Oven 425°F / 220°C. Ungreased 8 - 9in / 20 - 23cm pie dish.
2. In a medium bowl whisk together flour and salt. Blend in cold butter using a pastry cutter, fork, or your hands. You want the butter to end up in small pieces, like peas.
3. Add the ice water, starting with 4 Tbsp / 59g, mixing as little as possible. The dough should be able to hold together in a ball, without being too dry and shaggy or too wet. Add more water if necessary, 1 tablespoon at a time.
4. Place dough on a piece of plastic wrap, shape into a disc, and wrap tightly. Place in the fridge for 1 - 48 hours.
5. After the crust has rested, roll into a circle on a lightly floured surface or silpat. Roll a few times with your rolling pin in one direction before turning the crust 45° (quarter turn) and continuing with a few more rolls. Periodically check under the crust to make sure it isn’t sticking and sprinkling more flour if needed. Continue like this until your crust is nicely round and roughly 2in / 5cm larger than your pie dish.
6. Carefully transfer crust to pie dish (this is easier if using a silpat), trim the excess overhang if necessary, and fold the ends under. Crimp as desired, or press with a fork. Prick the bottom of the crust with a fork. The crust can also be refrigerated at this point, if needed.
7. Bake in preheated oven for 10-12 minutes, or until crust is lightly golden-brown. Cool completely.

Make the Caramel Cream filling and topping

1. In the bowl of a stand mixer, beat cream cheese with 1/2 cup / 120g caramel. Set aside.
2. In the clean bowl of a stand mixer, beat whipping cream and sugar until stiff peaks form. Reserve 1/2 cup for the topping. Fold the remaining whipped cream into cream cheese mixture, about a quarter at a time.
3. Reserve 1-2 tablespoons of the remaining caramel for the topping. Spread the rest into the bottom of the crust. Spread cream cheese mixture over caramel.
4. Top pie with reserved 1/2 cup whipped cream and caramel, using a spoon or piping desired.

Notes

For the crust, you can also use a food processor, pulsing in the butter until it has the desired consistency. Just be sure to remove the dough from the food processor and mix in the water with a fork or pastry cutter so you don't overwork the dough. You want to work it as little as possible once you add the water. The liquid helps to awaken the gluten, and the more you work it and the gluten strands develop, the tougher your crust will be. The minimum of 1 hour rest in the fridge allows what gluten inevitably developed to relax. If you are having problems with a shrinking crust, try using a metal or ceramic pie dish and allowing the crust more time to rest before baking. I have made this pie several times over the past year, and have always needed all 6 tablespoons of water, possibly because it was always during the dry winter. If you live in a really dry climate, you might need up to 7. Just be aware, an overly wet crust is more likely to glue itself to the pan during baking.

Nutrition Facts

Calories

652.74

Fat

42.84 g

Sat. Fat

26.73 g

Carbs

56.39 g

Fiber

0.54 g

Net carbs

55.85 g

Sugar

40.81 g

Protein

6.75 g

Sodium

437.41 mg

Cholesterol

128.91 mg

Nutritional information is approximate. Based on 8 servings.

https://jennyblogs.com/blog/2018/1/2/caramel-cream-pie

caramel cream pie, butter crust, fresh whipped cream, dulche de leche

Dessert, Pie

American

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

And yet, for as many times as I've made this pie, I've yet to get a photo of it sliced. Oh well, there's butter, caramel, and whipped cream, what more do you need to know?

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Fresh Peach Cobbler

Last Updated August 11, 2024

I was really tempted to write, The BEST peach cobbler, because, I've never met a better one, but titles with such descriptives usually drive me away.  I try to call it like it is, and this is a peach cobbler, if I know anything. I get a bit tired of seeing THE BEST everything, ya know? Only one can be right, and the rest are...full of themselves? Fudging? Just trying to get more clicks? All of the above?  

However, in my opinion, this is the best.  Why?  Because it's my mom's peach cobbler.  If you have the privilege of knowing my mom, then I need go no further.  However, if you don't, all you need to know is, she's the greatest, and she knows her way around the kitchen.  I think mom's are born knowing stuff like this.  

Summer is all about picking the fresh produce, eating it, baking with it, and canning with it so you can enjoy the bounty of summer even in the winter months.  Of course, nothing beats fresh food, so I think making as many fruity and vegetable-y dishes as you and your family and friends and neighbors and dog and strangers walking by can eat.  

As a last adieu to summer, before the recipes start reflecting fall, here is the recipe for The. Best. Peach Cobbler.  In all its simplicity and flavors of summer.  

Tips for Blanching Peaches

The amount of time needed to blanch peaches largely depends on how ripe your fruit is. The more ripe, the less time it will need to be blanched.

• For very ripe, even over-ripe peaches, blanch for 30-45 seconds. For more perfectly ripe peaches, about 1 minute is good.

• Sightly under-ripe peaches, 1-2 minutes. Keep in mind that under-ripe peaches, no matter how well you blanch them, will be hard to peel.

A successful peach blanching has the peach skins slopping off easily, without the peach itself having gotten too mushy.

The best method for peeling and slicing blanched peaches that I learned from my mom is as follows: Slice peach in half, you can use your knife to gently pry one half of the peach off the pit. Then peel/slop off skin. Continue to slice into wedges. A ripe peach should come off the pit easily, but if it doesn’t, you can cut it into quarters while still attached to the pit. Smaller pieces will be easier to pry of the pit, if necessary.

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. Where possible, links are prioritized to small businesses and ethically and responsibly made items. For further information see the privacy policy. Grazie!

Recipe from my mama, who has made this since I can remember.

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Peach Cobbler

Serves about 6 

Ingredients:

• 4 large ripe peaches

• 1/8 tsp nutmeg, for sprinkling, optional

• 1 1/4 cups / 250g sugar

• 3 Tbsp / 42g oil

• 1/2 cup / 119g milk

• 1 cup / 120g all-purpose flour

• 1 tsp / 5g baking powder

• dash of salt

• 1 tsp / 3g cornstarch

• 1 cup / 237g boiling water

Directions:

Oven 375°F / 190°C.     Ungreased 8x8in / 20x20cm baking dish.

Blanch the Peaches

1. Place a large pot of water on the stove and bring to a boil.  While waiting for water to boil, prepare a large bowl of cold/ice water.  

2. Once water is boiling, carefully place all peaches into the water and blanch (cook briefly in boiling water) for about 1 minute.  Remove from water with a slotted spoon or tongs and immediately dunk in ice water to stop the cooking.  

3. Peel and slice peaches; place in bottom of baking dish. Sprinkle with nutmeg.

Make the Cobbler

1. In the bowl of a stand mixer, combine oil and  3/4 cup / 150g of the sugar.  Add milk, flour, baking powder, and salt.  Mix well. Mixture will be thin. Dollop the batter by spoonful over the peaches.

2. In a small bowl, mix together the remaining 1/2 cup / 100g sugar with cornstarch.  Sprinkle evenly over batter in the baking dish.  

3. Finally, pour boiling water over top.  Bake for 45-60 minutes, or until the sides are bubbling and the cobbler topping no longer looks doughy.  

4. Serve warm with a dollop of vanilla ice cream, if desired.

Jenny's Notes:

• The amount of time needed to blanch peaches depends largely on how ripe they are. Very ripe peaches need just 30-45 seconds, perfectly ripe peaches need around 1 minute.

• This recipe is adapted for a 8x8in pan, perfect for a small crowd. Or 1 person. But this is easily doubled for a 9x13in, and then there's enough to go around. Yay! If doubling, blanch the peaches in two batches if you don’t have a big enough pan.

• Skin not coming easily off your peaches? Could be they weren't quite ripe enough. If they're mushy, could be your peaches were overripe or blanched slightly too long.

• Have a different favorite fruit? Go ahead and use it in place of the peaches! This cobbler is very versatile.

• You can use butter in place of oil. I learned from my mom to often use oil in the place of butter simply because of the healthier mono and poly unsaturated fats, versus the mostly saturated fats in butter. Just be aware of what kind of oil you use if you decide to go the "healthier" route, as not all oils are made equally.

Yield 6 servings

Author Jennyblogs

Prep time

45 Min

Cook time

1 Hour

Total time

1 H & 45 M

Print

With ImageWithout Image

Peach Cobbler

A classic summer dessert bursting with fresh peaches and topped with a soft and sugary-crusted cobbler topping, all with a hint of nutmeg.

Cook modePrevent screen from turning off

Ingredients

• 4 large ripe peaches
• 1 1/4 cups / 250g sugar
• 3 Tbsp / 42g oil
• 1/2 cup / 119g milk
• 1 cup / 120g all-purpose flour
• 1 tsp / 5g baking powder
• dash of salt
• 1 tsp / 3g cornstarch
• 1 cup / 237g boiling water

Instructions

Blanch the Peaches

1. Place a large pot of water on the stove and bring to a boil. While waiting for water to boil, prepare a large bowl of cold/ice water.
2. Once water is boiling, carefully place all peaches into the water and blanch (cook briefly in boiling water) for about 1 minute. Remove from water with a slotted spoon or tongs and immediately dunk in ice water to stop the cooking.
3. Peel and slice peaches; place in bottom of baking dish. Sprinkle with nutmeg.

Make the Cobbler

1. In the bowl of a stand mixer, combine oil and 3/4 cup / 150g of the sugar. Add milk, flour, baking powder, and salt. Mix well. Mixture will be thin. Dollop the batter by spoonful over the peaches.
2. In a small bowl, mix together the remaining 1/2 cup / 100g sugar with cornstarch. Sprinkle evenly over batter in the baking dish.
3. Finally, pour boiling water over top. Bake for 45-60 minutes, or until the sides are bubbling and the cobbler topping no longer looks doughy.
4. Serve warm with a dollop of vanilla ice cream, if desired.

Notes

• The amount of time needed to blanch peaches depends largely on how ripe they are. Very ripe peaches need just 30-45 seconds, perfectly ripe peaches need around 1 minute.
• This recipe is adapted for a 8x8in pan, perfect for a small crowd. Or 1 person. But this is easily doubled for a 9x13in, and then there's enough to go around. Yay! If doubling, blanch the peaches in two batches if you don’t have a big enough pan.
• Skin not coming easily off your peaches? Could be they weren't quite ripe enough. If they're mushy, could be your peaches were overripe or blanched slightly too long.
• Have a different favorite fruit? Go ahead and use it in place of the peaches! This cobbler is very versatile.
• You can use butter in place of oil. I learned from my mom to often use oil in the place of butter simply because of the healthier mono and poly unsaturated fats, versus the mostly saturated fats in butter. Just be aware of what kind of oil you use if you decide to go the "healthier" route, as not all oils are made equally.

Nutrition Facts

Calories

352.11

Fat

7.68 g

Sat. Fat

0.63 g

Carbs

69.73 g

Fiber

2.30 g

Net carbs

67.43 g

Sugar

52.46 g

Protein

3.80 g

Sodium

125.34 mg

Cholesterol

0.99 mg

Nutritional information is approximate. Based on 6 servings.

https://jennyblogs.com/blog/2017/9/29/peach-cobbler

peach cobbler, recipe, fresh peaches, the best peach cobbler, summer dessert, how to make peach cobbler, old-fashioned cobbler

Dessert

American

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

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