Monday, May 10, 2010

Brutti ma Buoni

Brutti ma Buoni
Translation: Ugly, But Good Cookies


  • 2 cups slivered almonds
  • whole almonds for garnish
  • 1 cup plus 2 Tbs sugar
  • 4 large egg whites at room temperature
  • 1/4 tsp salt
  • 1/2 tsp vanilla
  • 1/2 cup semi-sweet mini chocolate chips
  • parchment paper for baking


  • Place almonds on baking sheet, and toast for 10 to 12 minutes at 350ºF.
  • Remove the almonds from the oven and let them cool completely.
  • Reduce oven temperature to 300ºF.
  • Place the toasted almonds and sugar in a food processor with the metal blade and pulse until the almonds are coarsely chopped.
  • Place the egg whites and salt in a mixing bowl.
  • Whisk until foamy.
  • Add the vanilla and continue to whisk the egg whites until you have stiff peaks.
  • Gently fold the almond mixture and mini chips into the egg whites.
  • Line baking sheets with parchment paper.
  • Drop the batter by tablespoonfuls onto the parchment paper, leaving at least 1" between the cookie batter.
  • Top each cookie with a whole almond.
  • Bake the cookies for 25 minutes or until lightly browned.
  • Remove cookies from the oven and set aside for 2 minutes.
  • Use a spatula to remove the cookies to a wire rack to cool.

Note: To properly whisk eggs the bowl and beaters must be totally grease and oil free.When incorporating the almonds into the egg whites I like to use a spatula instead of a spoon. The thin spatula helps to prevent deflating the egg whites.

Friday, May 7, 2010

Strawberry Refrigerator Cake

Strawberry Refrigerator Cake

1 pkg Duncan Hines® Moist Deluxe® Strawberry Supreme Cake Mix
2 (10 oz) pkgs sweetened, frozen sliced strawberries, thawed

1 (3.4 oz) pkg vanilla instant pudding and pie filling
1 cup milk
2 cups frozen non-dairy whipped topping
Fresh strawberries (optional)

Baking Instructions:

Preheat oven to 350 ºF. Grease and flour 13x9-inch pan.

For cake, prepare, bake and cool according to package directions.

Poke holes 1 inch apart in top of cake using handle from wooden spoon.

Puree thawed strawberries with juice in blender. Spoon evenly over top of cake allowing mixture to soak into holes.

For topping:

Prepare pudding mix according to package directions using 1 cup milk. Fold whipped topping into pudding mixture. Spread over cake. Garnish with fresh strawberries (optional). Refrigerate at least 4 hours. Serves 12-16.