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Preview: Cucina Mia

Cucina Mia

Updated: 2016-09-12T05:35:34.166-07:00


Happy Easter!


Rouge by Carte Noire


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Rouge By Carte Noire - Michael & Philippe - QUAD from QUAD on Vimeo.

It's party time!


I found this great idea over at Tip Junkie. Perfect for a kids birthday party! I think the grown ups will like these too. On my list to try this month! Happy weekend!

From la Cucina Mia


Happy Valentine's day!

What's for dinner? Stir Fried Rice


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Yummy!  The kids will love this!  Enjoy!

Best Macaroni Salad


Are you ready for Summer fun!  I know I am.  I love Ree fromm The Pioneer Woman.  I want to live on a ranch too!  Her family is beautiful.  This Macaroni Salad is my family's favorite.  Enjoy!

Key Lime Pie


Key Lime pie is my all-time favorite dessert!  Check out one of my favorite blogs, How Does She for this recipe.

What is your all-time favorite dessert?

G is for Guacamole


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Source: via Marian on PinterestOne of my favorite Quinoa Salads.  Have you tried Quinoa yet?  I love Gluten Free Goddess' recipe.quinoa salad recipe with pears, baby spinach and chick peas in a maple vinaigretteQuinoa adds vegan protein and heft to simple green salads- perfect for lunch or a light supper. Use pears or apples in this recipe- either one will work.Ingredients:1 cup organic quinoaSea salt2 good handfuls of organic baby spinach leaves, washed, drained1 large ripe pear, washed, stemmed and cored, cut into pieces1/2 cup chilled chick peas, rinsed, drained2 tablespoons fresh chopped parsleySea salt and fresh ground pepper, to tasteA handful of pecans, pan toasted and salted to tasteFor the Maple Vinaigrette Dressing:4 tablespoons extra virgin olive oil3 tablespoons golden balsamic vinegar2 tablespoons pure maple syrupInstructions:Place the quinoa in a saucepan or a rice cooker. Add 2 cups fresh water, and a pinch of sea salt. Cover and cook on a low simmer until all the water is evaporated and the quinoa is tender- roughly 20 minutes. Fluff with a fork and dump it into a large salad bowl.Add the baby spinach, pear, chick peas, and chopped parsley to the quinoa and fluff.Whisk together the vinaigrette, pour it over the quinoa salad and toss gently to coat. Season to taste with sea salt and ground pepper.Just before serving, add the toasted pecans and lightly combine.Makes four main course servings, six side dish servings.Note: If you are making this salad ahead of time, I suggest you make the quinoa, fluff, and add the dressing while it is warm. When it cools to room temperature, add in the spinach, chick peas and parsley; toss, cover and chill. Before serving add the pears, and toasted pecans. Taste test and add more seasoning if needed.Read more:[...]

Getting ready for Easter


These look so yummy.  I have to try them this weekend.  What will you be baking this Easter?

What are you doing this weekend?


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pineapple upside-down cake from rachelchew on Vimeo.

I'm serving this Pineapple upside-down Cake this weekend to some sweet guests!

Peppermint Bark


I made these the other day. Bought the Christmas tree shaped silicon pan. Everyone loved it. I actually added one in my coffee this morning. 

Pumpkin Pie Biscotti


I'm obsessed with all things pumpkin.  I'm trying this Pumpkin biscotti recipe this weekend. 

If you're in the neighborhood, drop by and say hello.

Pumpkin Muffins - Very easy



Very easy and so good. I made them last night. 

There's only two ingredients. That's right, just the cake mix and the pumpkin (15 oz.). No oil, no eggs, no water, nothing else. The end result is an amazing, incredibly moist muffin/cupcake with a hint of pumpkin flavor.
Bake at 350 degrees for 20-25 minutes.

Figs and Cocoa


Have you ever heard of Ficoco?  Ficoco is a rich, dark spread made in Croatia out of figs and cocoa.  Two of my favorite things.  I have to go get this now....Off I go looking for it....

Trick or Treat


Best Tiramisu recipe from The Pioneer Woman


I've been making Tiramisu for quite some time now and I have to say that this recipe is the best one I've tried.  You have to try this, it melts in your mouth and picks you up!


Ice Cream cone cupcakes


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How to make ice cream cone cupcakes

How cute!

S'mores Pizza


I made this for the kid's daycamp last week. It's a huge hit whenever I make it. I'll have to try it with a brownie base... Enjoy!


1 (16 1/2 ounce) package pillsbury refrigerated chocolate chip cookie dough
2 cups chocolate chips
2 cups graham crackers, broken in 1 inch pieces
2 cups miniature marshmallows
chocolate syrup, for garnish (optional)

Spread the softened cookie dough into a lightly greased pizza pan, flattening it to the edges.

Bake at 350 degrees for 8-10 minutes until it begins to brown SLIGHTLY.

Remove the cookie from the oven and sprinkle the top with with the chocolate chips, graham crackers and marshmallows.
Return the cookie to the oven for 5-8 minutes until crust is brown and chips and marshmallows are melted.

Allow to cool slightly before serving. Garnish with chocolate syrup, if desired.

Lemon Ricotta Cookies


These are my favorite cookies. I make them all the time. Enjoy!

Biscotti al Limone
Lemon drop cookies


For the cookies:

3 1/2cups unbleached all-purpose flour, plus extra if needed
2 tsp baking powder
1 tsp baking soda
Pinch of salt
1 cup unsalted butter, melted and cooled
2 cups granulated sugar
2 eggs
1 tsp pure lemon oil
Zest of 1 lemon
475 gr. whole ricotta , drained if necessary

For the lemon glaze:

2 large egg whites
2 cups confectioners’ sugar, sifted
1 to 1 ½ tbsp fresh lemon juice
¼ tsp pure lemon oil


Preheat oven to 375 degrees F. Line 2 large baking sheets with parchment paper. In a large bowl sift flour, baking powder, baking soda, salt and set aside. In a bowl of a stand-up mixer, fitted with the paddle attachment, beat the butter and sugar on high-speed until smooth. Add eggs, lemon oil, lemon zest and continue beating for 2-3 minutes until light and fluffy. Add the ricotta and beat in well. Lower the speed and gently stir in the flour mixture to form a moist dough. Using a small ice-cream scooper or alternatively make 1 ½- inches diameter spheres , then place cookies on baking sheet, making sure to space them approx. 1 inch apart. Refrigerate for 20 minutes.
Bake for 15-17, rotating sheets from front to back once during baking until the cookies are barely colored. Do not over-bake ! When ready, transfer cookies to cooling racks. Meanwhile prepare the glaze.
Whisk the egg whites in a medium-size bowl until foamy. Add the confectioners’ sugar ,lemon juice and the lemon oil. Whisk until well combined. Brush a thin layer of icing over the cookies. Let the icing set.

YIELD approx. 50 cookies

Italian Sangria


(image) picture courtesy of

So refreshing and perfect for a summer cocktail.


1 750-ml bottle dry white wine, such as Pinot Grigio
1 cup grapefruit liqueur, such as Campari
2 lemons, thinly sliced, seeds discarded
2 oranges, thinly sliced, seeds discarded
Ice cubes, as needed
1-liter club soda or seltzer water

Lemons, YUM!


Oh, I have to try these!

Lemon Cookies

1 package lemon cake mix
2 T. lemon juice plus enough vegetable oil to equal 1/2 cup
2 eggs
Lemon Frosting (store bought) or add some lemon extract to white frosting.
Heat oven to 350 degrees. Grease a cookie sheet. Mix all ingredients in a large bowl until dough forms. Drop by teaspoonfuls onto cookie sheet. Bake 8 minutes or until set. Remove to a wire rack.
Cool and frost
How about a Limoncello Collins, I love these!  Reminds me of my Aunt in Italy
16 ounces limoncello
12 ounces gin
8 ounces fresh lemon juice
24 paper thin lemon slices
16 ounces chilled club soda
8 mint sprigs
1.In a pitcher, combine the limoncello, gin and lemon juice. Cover and refrigerate until chilled, at least 2 hours. Press 3 thin lemon slices against the inside of each of 8 collins glasses. Add ice to the glasses. Stir the limoncello mixture and pour it into the glasses. Stir 2 ounces of club soda into each drink and garnish with a mint sprig.

Caffeine Rush


I love coffee! You'll find me with a coffee all the time.

Here is a great recipe for Cappuccino Granita

A treat perfect for hot weather! This iced coffee drink resembles a slushie, but its taste is all grown-up. Enjoy it while sitting in the shade!

4 cups skim milk or 1% milk
2 tbsp instant espresso crystals or instant coffee crystals
6 tbsp sugar for garnish:
ground cinnamon

1. Stir ingredients together until coffee is dissolved.
2. Pour into a 13x9-inch baking pan. Cover loosely with plastic wrap, and freeze overnight.
3. To serve, scrape with a spoon or ice cream scoop. Place in a stemmed glass, and sprinkle with cinnamon. Garnish with chocolate curls, if desired. Makes 6 1-cup servings.



(image) More Appetizers at Country Living

Sweet Fig Crostini

For something different, consider starting your meal with a sweet bite of fig and ricotta cheese. Slice a baguette, brush pieces with melted butter, and place them under the broiler until golden. Spread ricotta over the toasted bread, drizzle with wildflower or orange-blossom honey, top with a slice of ripe fig or fresh peach, nectarine, or plum, then serve.

Okay, I'm getting ready for some last minute entertaining.

Here are some quick ideas to help you with the holidays.

Mushroom Tarts (very easy too)

Look what I found in my files! Some Biscotti recipes using Cake Mix