Poached Pear Puff Pastries with Chocolate Filling

Delicate, flaky puff pastry topped with tender cinnamon-poached pears and a hidden chocolate spread for a sweet surprise. These elegant pastries are simple to make yet feel truly special—perfect served warm with a scoop of vanilla ice cream

Flaky, golden puff pastry, tender pears gently poached with vanilla and cinnamon, and a hidden spoonful of chocolate that melts into the fruit as it bakes—these Poached Pear Puff Pastries are one of those desserts that feel bakery-worthy but are surprisingly easy to make at home. 

Italian Hot Chocolate Affogato (Affogato alla Cioccolata Calda)

 This Italian Hot Chocolate Affogato is a decadent twist on the classic espresso affogato. Instead of coffee, creamy gelato is “drowned” in dense, silky cioccolata calda, creating the ultimate hot-and-cold dessert that’s rich, comforting, and irresistibly indulgent

This post is written in collaboration with Sammontana. All opinions are mine alone.

If you love affogato AND chocolate, this recipe is about to steal your heart!

Traditionally, an affogato is a simple yet magical Italian dessert: a scoop of gelato “drowned” in hot espresso. It’s one of those effortless combinations where hot meets cold and somehow becomes more than the sum of its parts. But today, I’m sharing a twist that feels even more indulgent, cozy, and downright irresistible.

Italian Pistachio Cookies - Pasticcini al Pistacchio - Gluten-Free Recipe

For all the pistachio lovers - these cookies are for you: soft, chewy, naturally gluten-free, easy to make with just a handful of ingredients. 

If you love pistachios, these cookies are just what you're looking for!

 Soft, a little chewy, delicately crackled on the outside, and bursting with pistachio flavor, these Pasticcini al Pistacchio are the kind of treat you make once—and then find yourself dreaming about again and again. And again!

Pistachio-Orange Biscotti made with Olive Oil

A crisp, fragrant pistachio and orange biscotti made without butter—just light olive oil for a smooth, delicate texture. Double-baked for the perfect crunch and finished with a white chocolate drizzle.

• 1. If you love classic Italian biscotti, you’re going to fall head over heels for this bright and festive twist. I’ve already shared my recipe for traditional almond biscotti (LINK) but today I’m bringing you a new version that’s just as crunchy and irresistible—Pistachio & Orange Biscotti made with extra-virgin olive oil instead of butter.

     

Pizza Salsiccia e Patatine (Sausage and Fries Pizza)

 A soft, thick-crust pizza loaded with rich tomato sauce, fresh mozzarella, and golden sautéed sausage slices, then finished with crispy shoestring fries and a sprinkle of parsley. Comforting, hearty, and absolutely irresistible.

This post is written in collaboration with Frigidaire. All opinions are mine alone.

If you grew up in Italy, you already know this nostalgic classic: pizza topped with juicy Italian sausage and crispy patatine fritte. It’s fun, comforting, and absolutely irresistible. 

Today I’m sharing my homemade version—soft, chewy, and loaded with all the flavors we love—along with my best tips for working with pizza dough, choosing the right ingredients, and baking like a pro, whether you’re using the Frigidaire Stone-Baked Pizza Mode or a regular oven and pizza stone.

Roasted Japanese Sweet Potato Rounds with Zesty Yogurt

These Roasted Japanese Sweet Potato Rounds with a zesty yogurt topping and fresh green onions are an easy, flavorful, and beautifully caramelized side dish perfect for holidays, parties, or everyday snacking.

Here is my latest addiction. These roasted Japanese sweet potato rounds topped with creamy yogurt, a touch of honey, and fresh green onions are everything I want in a snack, appetizer, or side dish: simple, bright, cozy, and a little bit irresistible.

They’re the perfect way to serve sweet potatoes in a fun, beautiful, and totally shareable way — ideal for holiday parties, Thanksgiving tables, family dinners, or those moments when you just want something delicious all to yourself. And the best part? They’re incredibly easy and quick to make.

Easy and Moist Cranberry Orange Crumble Cake

Moist and bright with fresh cranberry-orange flavor, this easy crumble-topped cake comes together in minutes and bakes up perfectly soft, sweet, and irresistible.

If you’re searching for the perfect holiday bake — something festive, bright, and incredibly delicious — this Cranberry Orange Crumble Cake is exactly what you need.

It has a wonderfully soft, tender crumb, bursting with fresh orange zest and juicy cranberries, and it’s topped with a buttery crumble that bakes up golden and crisp. The contrast of textures is irresistible, and the flavor is the ideal balance of sweet, tart, and cozy. And let me tell you, the aroma that fills the kitchen as it bakes is reason enough to make it!

Tuscan Cannellini Bean Soup with Ditalini Pasta

A cozy, creamy Tuscan-style soup made with cannellini beans, ditalini pasta, and hearty vegetables — naturally vegetarian and vegan.

There’s nothing more comforting than a warm bowl of Tuscan soup on a chilly day! 

This hearty vegetarian (and vegan!) Cannellini Bean Soup is made with tender vegetables, creamy  cannellini beans, and tiny ditalini pasta, all simmered in a flavorful broth. A handful of kale adds a fresh, nutritious touch, making this simple, wholesome soup both nourishing and delicious. 

It’s the perfect taste of Italy in every spoonful — cozy, satisfying, and incredibly easy to make.

Steam-Baked Chocolate Soufflé Cups

Light, airy, and irresistibly rich, this chocolate soufflé is pure indulgence. With a delicate crust and a soft, cloud-like center, it's an impressive yet surprisingly approachable dessert. And it's gluten-free!

There’s nothing quite as elegant—or as satisfying—as a freshly baked chocolate soufflé. 

Light as air, rich in flavor, and beautifully puffed, this classic French dessert feels like a small luxury you can enjoy right at home.

And while soufflés have a reputation for being tricky, I promise they’re much easier than they look. The key is gentle folding, precise timing, and a few simple tricks to help them rise perfectly.