Brownies – M&M’s with peanut butter

Hobbies, My recipes, Photography

During my trip to America, I bought a pack of M&M with peanut butter and at the back of the pack there was a recipe for Brownies with M&M with peanut butter. I was really curious to try the recipe since it is a family tradition to prepare brownies during the Christmas season at home. I thought, I like this new version of M&M’s with peanut butter so I decided to try this recipe for this holiday season…





And finally…




Very delicious and as for calories …🙀 but what counts is the fact that I was able to prepare this recipe and learned that I could adapt it to my needs like: put 1/3 less sugar, 1 egg less, 1 cup less of M&M’s with peanut butter and 50 grams more of melted dark chocolate. 🤔

Happy holidays everyone!!!

“Treccia” bread alla Roberta F.

My recipes

550 G farina 0
250 g latte tiepido
50 g olio d’oliva
1 cucchiaino di zucchero
10 g sale fino
25 g lievito di birra
1 uovo
1 tuorlo per spennellare


13 grams of sugar instead of 1 teaspoon
7 grams of salt instead of 10 grams
I also made mini salted croissant with this recipe using Tupperware’s Croissant party!
Perfect recipe! 5 stars!!! Done on 10/3/16





La marmellata di mandarini 

Hobbies, My recipes, Photography

I thought this jam was difficult to prepare… I was wrong! All you need are fresh mandarins, sugar, some water and most of all a lot of patience…😊


1 chilo and 350 grams of peeled and seeded mandarins. 

1 cup of water

600 grams sugar

150 grams of Mandarin peels

Bring to a boil above ingredients. Continue stirring until thick or when it sets when you put a small amount of jam in a plate. It took me 1 and 1/2 hr but it was worth the wait!

Let cool.

In the meanwhile, clean the jars that you would be using for preserving the Mandarin jam. 

Pour the cooled jam into the jars, close the jars tigthly.

If you want to preserve this jam for a longer period of time, sterilize jars for 30 minutes. 

Biscotti al mais

Hobbies, My recipes, Photography

For my italian friends 😘

Ricetta di un’amico chef incontrato a San Vito di Cadore, Provincia di Belluno, Italia, più di vent’anni fa. Un dono molto speciale e senza tempo. 😊

2 Uova
3 etti di zucchero

500 grammi di farina “1”

250 grammi di farina di mais

250 grammi di burro

16 grammi di lievito per dolci

Una fialetta di aroma alla vaniglia 

1/4 di cucchiaino di sale fino
Mescolare gli ingredienti sopraindicati

Lasciare riposare in frigo per un’ora

Stendere la pasta (4 mm) + tagliare nella forma desiderata

Preriscaldare il forno a 180°C/ 10 minuti

Cuocere i biscotti a 170°C – 180°C/ 10 – 12 minuti

Ciao !


Corn cookies

Hobbies, My recipes, Photography

A special place, San Vito di Cadore, Belluno, Italy + more than 20 years ago + a kind chef + a kind gesture (this special chef shared this cookie recipe) + a treasured memory. I do believe that kind and gentle gestures always have the power to remain in the hearts of men.

It was during a warm day in Spring when I met this kind chef, he was busy preparing this corn cookie recipe while preparing tea out of freshly gathered “Sambuco” flowers. Maybe he will never know that by sharing his recipe and time he has given me and those who will learn this recipe something priceless and lasting. 


2 Eggs

300 grams sugar

500 grams all purpose flour “1”

250 grams corn flour 

250 g melted butter 

16 g baking powder 

2 ml vanilla flavoring 

1/4 teaspoon salt

Mix above ingredients well and let the dough rest for 1 hour in the fridge. 

Roll out dough + cut into desired shapes using a cookie cutter. 

Preheat oven at 180°C/ 10 minutes

Bake cookies at 170°C – 180°C/ 10 – 12 minutes

Happy baking!


Nashi and apple cake

My recipes

500 grams nashi, peeled and sliced thinly

500 grams apples, peeled and sliced thinly

150 grams butter, softened

150 grams sugar

Juice of one lemon

150 grams all purpose flour, sifted

2 eggs

8 grams baking powder, sifted

Butter + sugar + eggs + flour + baking powder +  nashi and apples previously marinated in the lemon juice.  Mix well. 

Preheat oven at 180° C/10 minutes

Bake at 180ªC/45 minutes

* sprinkle with cinnamon powder before baking.  This is for those who like the taste of cinnamon. 

Nashi 😊

Tortine di zucchina

Food for thoughts, Hobbies, My recipes

I was wondering how to use up the abundant harvest of “zucchini” from my vegetable garden and I came up with this recipe…😉

1 medium size courgette, grate

3 eggs

50 grams all purpose flour

25 grams grated parmesan cheese

3 – 4 grams of salt

A dash of ground pepper

Mix above ingredients together…

Heat a frying pan with a little olive oil and pour one cup of the mixture. Turn “tortina”  after 5 minutes.  Serve with bread or with Filipino rice 


Pane + Pan de coco 🍀🎶 Happy Sunday to all!😘

Hobbies, My recipes

Making bread  and a Filipino delicacy with only one bread recipe. 

Bread recipe

450 grams sourdough

500 grams lukewarm water

45 grams sugar 

15 grams fine salt

800 – 850 grams flour( 350 grams Manitoba flour + 400 grams bread flour”0″ +  100 grams wholewheat flour)

Water + sourdough + 400 grams flour + sugar + wholewheat flour + salt + remaining flour
Mix well above ingredients  and knead dough for at least 10 minutes
Let dough rest for  3 – 4 Hours
After 3 – 4 hours, divide the dough into 2 parts. 
For the bread, knead the dough and make the desired form. Let it rest inside the oven for 6-7 hours. Bake at 180°/35 minutes
For the Pan de coco:
Divide remaining dough into 12 parts
Roll out each piece and put in the center 1 tablespoon of coco filling. Close and turn bun upside down.  Let rest for 6 – 7 hours. Bake at 180°/35 minutes 
* this time I baked them inside the oven of a wood burning stove for 1 hour at 140°C

Coco filling 

140 grams  dessicated grated coconut 

220 grams “mascovado ‘ sugar

75 grams butter 

103 grams milk 

Mix above ingredients together and cook over medium heat until butter has melted and texture of the mixture is “creamy”. More or less, 25 minutes. Remember to stir the mixture continously to avoid coconut and the rest of the ingredients from burning!

Let cool before using this as filling.



Homemade fettuccine o tagliatelle

Hobbies, My recipes, Photography

A kitchenaid accessory + passion for cooking = homemade tagliatelle

3 eggs
300 g all purpose flour “0”
2 g salt

Mix and knead above ingredients together.

Let the dough rest for 30 – 1hr

Divide dough in 6 parts

Proceed as shown in the attached picture..

Bring water to a boil…

Throw in the homemade tagliatelle

* remember that fresh tagliatelle is ready in 5 minutes!

Serve with desired sauce

Thank you very much FMMF!!!