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Emilia Recipes Homemade

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Situato ai piedi della Maiella, nel bel mezzo del Parco Nazionale d'Abruzzo, a mezz'ora dalle piste da sci e a venti minuti dal mare, La Terrazza d'Abruzzo é un rifugio accogliente e sicuro che offre ai suoi Ospiti un'ambiente confortevole e tranquillo per assicurar loro un soggiorno piacevole. La nostra Casa offre il relax e la natura tipica di un piccolo borgo ma al contempo la possibilità di r

aggiungere velocemente centri più grandi come Pescara e Chieti. Ti invitiamo a scoprire ulteriori dettagli sul nostro sito www.laterrazzadabruzzo.it o contattaci direttamente per richiederci maggiori informazioni !!!!!

08/08/2025

🍋🍰 Lemon Raspberry Swirl Cheesecake 🍰🍋

📝 Ingredients

🍪 1 ½ cups graham cracker crumbs

🧈 ¼ cup melted butter

🍋 3 (8 oz) packages cream cheese, softened

🍬 1 cup sugar

🥚 3 large eggs

🍋 ¼ cup fresh lemon juice

🍋 1 tbsp lemon zest

🍶 1 tsp vanilla extract

🍓 ½ cup raspberry preserves or purée

👩‍🍳 Instructions

🥣 Preheat oven to 325°F (163°C). Line a springform pan with parchment and grease edges.

🍪 Mix graham cracker crumbs with melted butter. Press into pan bottom and bake for 10 mins. Cool slightly.

🧀 In a large bowl, beat cream cheese until smooth.

🍬 Add sugar and mix until fluffy.

🥚 Add eggs one at a time, mixing just until combined.

🍋 Stir in lemon juice, lemon zest, and vanilla.

🍰 Pour cheesecake batter over cooled crust.

🍓 Drop raspberry purée by spoonfuls on top. Swirl gently with a toothpick or knife.

🔥 Bake for 50–60 mins, until center is set but slightly jiggly.

❄️ Cool completely, then refrigerate at least 4 hours or overnight before serving.

07/31/2025

🍪 cookies chocolate cookies 🍪

07/31/2025

🍫🍮 Chocolate Caramel Cream Roll 🍮🍫

📝 Ingredients
Cake

4 🥚 eggs

3/4 cup 🍬 sugar

1/2 cup 🍚 all-purpose flour

1/4 cup 🍫 cocoa powder

1 tsp 🍦 vanilla extract

Caramel Cream Filling

1 cup 🥛 heavy cream

1/2 cup 🍮 caramel sauce

1/4 cup 🍬 powdered sugar

1 tsp 🍦 vanilla extract

Topping

1/4 cup 🍮 caramel sauce

2 tbsp 🍫 chocolate shavings or drizzle

🧁 Instructions

🔥 Preheat oven to 350°F (175°C). Line jelly roll pan (10x15”) with parchment.

🥚 Beat eggs and sugar until thick and pale.

🔄 Gently fold in flour and cocoa powder, then vanilla.

🍰 Spread batter evenly in pan; bake 10–12 mins.

🍽️ Turn out onto a clean towel sprinkled with sugar; roll while warm and cool completely.

🥛 Whip heavy cream, caramel sauce, powdered sugar, and vanilla until stiff peaks form.

🍰 Unroll cake, spread caramel cream filling, and reroll.

🍮 Drizzle caramel and chocolate on top. Chill before serving.

07/30/2025

Fruit and Chocolate Fondue with Assorted Dipping Options

Ingredients:

For the Chocolate Fondue:

8 oz semi-sweet chocolate chips or chopped chocolate 🍫

1/2 cup heavy cream 🥛

1 tablespoon unsalted butter

1/2 teaspoon vanilla extract

For the Dipping Platter:

1 cup strawberries, washed and hulled 🍓

1 cup banana slices 🍌

1 cup pineapple chunks 🍍

1 cup green apple slices 🍏

1 cup seedless grapes 🍇

1/2 cup marshmallows

1/2 cup mini brownies or pound cake cubes

1/2 cup pretzels 🥨

1/4 cup shredded coconut (optional)

1/4 cup crushed nuts (optional)

Directions:

In a small saucepan over low heat, warm the heavy cream and butter until just beginning to simmer.

Remove from heat and stir in the chocolate until completely melted and smooth.

Add the vanilla extract and stir again until glossy.

Transfer the chocolate mixture to a fondue pot or a heatproof bowl and place over a small candle or warming stand to keep warm.

Arrange the prepared fruit, cake pieces, and other dippables on a large platter around the fondue pot.

Serve immediately. Use fondue forks or skewers to dip your favorite items into the warm chocolate.

Prep Time: 15 minutes | Cooking Time: 5 minutes | Total Time: 20 minutes
Kcal: 420 kcal | Servings: 6 servings

07/26/2025

Chocolate Birthday Cake Roll

Ingredients:

For the Cake Roll:
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 3/4 cup all-purpose flour
- Powdered sugar (for dusting)

For the Filling:
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup chocolate sprinkles (optional)

For Decoration:
- Whipped cream (optional)
- Chocolate shavings or sprinkles
- Fresh berries (optional)

Instructions:

Preheat the Oven:
1. Preheat your oven to 175°C (350°F). Line a 10x15-inch jelly roll pan with parchment paper and grease it lightly.

Prepare the Cake Batter:
2. In a large bowl, beat the eggs and granulated sugar together until thick and pale.
3. Add the vanilla extract and mix well.
4. Sift in the cocoa powder, salt, baking powder, and flour. Gently fold until just combined.

Bake the Cake:
5. Pour the batter into the prepared pan, spreading it evenly.
6. Bake for 12-15 minutes, or until the cake springs back when lightly touched.

Prepare for Rolling:
7. While the cake is baking, lay a clean kitchen towel on the counter and dust it with powdered sugar.
8. Once the cake is done, immediately invert it onto the prepared towel. Carefully peel off the parchment paper.
9. Roll the cake and towel together from the short end. Let it cool completely.

Make the Filling:
10. In a chilled bowl, whip the heavy cream until soft peaks form.
11. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.
12. If desired, fold in chocolate sprinkles for added texture.

Assemble the Cake Roll:
13. Carefully unroll the cooled cake and spread the whipped cream filling evenly over the surface.
14. Roll the cake back up without the towel, starting from the short end.

Chill and Decorate:
15. Chill the cake roll in the refrigerator for at least 1 hour.
16. Before serving, dust with powdered sugar and decorate with whipped cream, chocolate shavings, or fresh berries if desired.

Serve:
17. Slice the Chocolate Birthday Cake Roll and enjoy this delightful dessert for any celebration!

This Chocolate Birthday Cake Roll is a fun and festive treat, perfect for birthdays or special occasions!

゚

07/26/2025

💘⚰️🍫 Sweetheart Coffin Mocha Frappuccinos 🍫⚰️💘

🧾 Ingredients (for 2 servings):
🧊 2 cups ice

🥛 1 cup whole milk or chocolate almond milk

🍦 1/2 cup vanilla or chocolate ice cream

🍫 3 tbsp mocha syrup (or 2 tbsp cocoa powder + 1 tbsp espresso + sugar)

🍓 2 tbsp strawberry cream (strawberry purée + sweetened condensed milk)

🍪 1/4 cup chocolate cookie crumble (like Oreos or chocolate graham crackers)

🍯 1 tbsp vanilla syrup or chocolate sauce (for extra richness)

🖤 Toppings:
Whipped cream 🌬️

Cocoa drizzle 🍫

Pink chocolate coffin topper ⚰️💗

Sugar rose petals 🌹

Optional: black cocoa dust or mini chocolate hearts for garnish

🛠️ Instructions:
Blend the Gothic Love Base:
In a blender, combine ice, milk, ice cream, mocha syrup, vanilla syrup, and a spoonful of cookie crumble. Blend until smooth and deeply chocolatey.

Layer with Strawberry Passion:
In each clear cup, spoon a layer of strawberry cream at the bottom, then pour half the frappuccino. Add another thin layer of strawberry cream, then the remaining mocha blend. Sprinkle a bit more cookie crumble between layers for crunch.

Top the Coffin Kiss:
Crown with whipped cream, drizzle cocoa syrup over the top, and carefully place the pink chocolate coffin topper in the center. Decorate with sugar rose petals scattered like love notes from the underworld.

07/25/2025

🍫💥 Chocolate Overload Explosion Cake 💥🍫

📝 Ingredients:

Cake Layers:

1 box chocolate cake mix

1 cup milk 🥛

½ cup vegetable oil

3 eggs 🥚

1 tsp vanilla extract

½ cup sour cream

½ cup mini chocolate chips 🍫

Chocolate Ganache Filling:

1 cup heavy cream

1 ½ cups semi-sweet chocolate chips 🍫

Chocolate Buttercream:

1 cup unsalted butter, softened 🧈

½ cup unsweetened cocoa powder

4 cups powdered sugar

¼ cup milk 🥛

1 tsp vanilla extract

Explosion Toppings:

Chopped brownies

Mini Oreos 🍪

Chocolate bars (KitKat, Twix, etc.)

Chocolate chips 🍫

Chocolate syrup drizzle

👩‍🍳 Instructions:

🔥 Preheat oven to 350°F (175°C). Grease and flour three 8-inch cake pans.

🎂 Mix cake mix, milk, oil, eggs, vanilla, and sour cream until smooth. Fold in chocolate chips. Divide into pans and bake 25–30 min. Cool completely.

🍫 For ganache, heat cream until simmering, pour over chocolate chips, let sit 2 min, then stir smooth. Cool to thicken slightly.

🧈 For buttercream, beat butter and cocoa powder until creamy. Add powdered sugar gradually, then milk and vanilla until smooth.

🎂 Layer cake with ganache between layers. Frost entire cake with chocolate buttercream.

💣 Top with brownie chunks, mini cookies, chocolate pieces, chips, and drizzle with chocolate syrup.

07/24/2025

🍫 Ferrero Rocher-Inspired Cookies 🌰
Soft, chewy, and irresistibly decadent—these Ferrero Rocher Cookies are packed with Nutella, crunchy hazelnuts, and melty chocolate chips. Every bite delivers that iconic chocolate-hazelnut flavor you know and love!

✨ Ingredients
⅔ cup unsalted butter, softened 🧈

1 cup brown sugar 🍯

½ cup granulated sugar 🍚

2 large eggs + 1 egg yolk 🥚

2 tsp vanilla extract 🍦

½ cup Nutella or hazelnut spread 🍫

2½ cups all-purpose flour 🌾

1 tsp baking soda 🧂

½ tsp kosher salt 🧂

1 cup chocolate chips 🍫

½ cup chopped hazelnuts 🌰

👩‍🍳 Instructions
1. Make the Dough
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.

Add eggs, egg yolk, and vanilla; beat until smooth.

Mix in Nutella until fully incorporated.

In a separate bowl, whisk together flour, baking soda, and salt.

Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Gently fold in the chocolate chips and hazelnuts.

2. Bake the Cookies
Scoop 1½ tablespoons of dough per cookie, roll into balls, and space them 2 inches apart on the baking sheet.

Bake for 10–12 minutes, until the edges are lightly golden but the centers are still soft.

Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

⏱️ Quick Facts
Prep Time: 15 minutes

Bake Time: 10–12 minutes

Total Time: ~30 minutes

Yield: 24 cookies

Calories: ~170 per cookie

❤️ Why You’ll Love Them
These cookies are crunchy on the outside, gooey in the center, and bursting with luxurious hazelnut-chocolate flavor. They’re perfect for holiday cookie swaps, gifting, or treating yourself any day of the week.

07/24/2025

🍭🍫 M&M's Ferrero Oreo Cake Roll 🍫🍭

🎂 Ingredients:

Chocolate Sponge Cake:

🌾 3/4 cup all-purpose flour

🍫 1/4 cup unsweetened cocoa powder

🧂 1/2 tsp baking powder

🧂 1/4 tsp salt

🥚 4 large eggs

🍬 3/4 cup granulated sugar

🥄 1 tsp vanilla extract

🍼 1/4 cup whole milk

Filling:

🧁 1 cup heavy whipping cream

🍫 1/4 cup Nutella or chocolate hazelnut spread

🍪 6 Oreo cookies, crushed

🍫 3 Ferrero Rocher chocolates, chopped

Topping:

🍫 1/2 cup chocolate ganache (melted chocolate + cream)

🍬 1/4 cup mini M&M’s

🍫 2 Ferrero Rocher, halved

🍪 Extra Oreo crumbs

🌀 Instructions:

🔥 Preheat oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment.

🥚 Beat eggs and sugar until pale and fluffy. Mix in vanilla.

🌾 Sift in flour, cocoa, baking powder, and salt. Fold gently. Stir in milk.

🍰 Pour batter into pan and spread evenly. Bake for 10–12 minutes.

🧻 While warm, roll cake in parchment into a log. Let cool completely.

🧁 Whip cream until stiff peaks. Fold in Nutella, Oreos, and chopped Ferrero.

🌀 Unroll cooled cake, spread filling evenly, then roll back up.

cakerecipes🍫 Drizzle ganache over top. Decorate with M&M’s, Ferrero halves, and Oreo crumbs.

❄️ Chill for 30 mins before slicing and serving!

07/23/2025

Hot Fudge Brownie Bread Recipe - Ultimate Chocolate Treat

Ingredients:

For the Brownie Bread:
- 1 cup (225 g) unsalted butter, melted
- 1 cup (200 g) granulated sugar
- 1 cup (220 g) packed brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup (125 g) all-purpose flour
- 1 cup (90 g) unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup (175 g) chocolate chips (semi-sweet or dark)

For the Hot Fudge Sauce:
- 1/2 cup (115 g) unsalted butter
- 1 cup (200 g) granulated sugar
- 1/2 cup (60 g) unsweetened cocoa powder
- 1/2 cup (120 ml) heavy cream
- 1 teaspoon vanilla extract

Instructions:

Preheat the Oven:
1. Preheat your oven to 175 °C (350 °F). Grease a 9×5-inch loaf pan or line it with parchment paper.

Make the Brownie Bread Batter:
2. In a large mixing bowl, combine the melted butter, granulated sugar, and brown sugar. Mix until well combined.
3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the all-purpose flour, cocoa powder, salt, and baking powder.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
6. Fold in the chocolate chips.

Bake the Brownie Bread:
7. Pour the brownie batter into the prepared loaf pan, spreading it evenly.
8. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).

Make the Hot Fudge Sauce:
9. While the brownie bread is baking, prepare the hot fudge sauce. In a saucepan over medium heat, melt the butter.
10. Stir in the granulated sugar and cocoa powder until well combined.
11. Gradually add the heavy cream, stirring continuously until the mixture is smooth and heated through. Remove from heat and stir in the vanilla extract.

Cool and Serve:
12. Once the brownie bread is done baking, remove it from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
13. Slice the brownie bread and serve warm, drizzled with the hot fudge sauce. You can also add a scoop of vanilla ice cream for an extra indulgent treat!

Enjoy this ultimate chocolate treat that combines the rich flavors of brownies with a decadent hot fudge sauce!
゚

07/20/2025

Biscoff Cupcakes With Biscoff Buttercream

Ingredients:

For the Cupcakes:

1 ¼ cups (160g) all-purpose flour

½ tsp baking powder

¼ tsp baking soda

¼ tsp salt

½ cup (115g) unsalted butter, room temperature

½ cup (100g) light brown sugar

¼ cup (50g) granulated sugar

2 large eggs

1 tsp vanilla extract

½ cup (120g) Biscoff cookie butter (smooth)

½ cup (120ml) buttermilk

For the Biscoff Filling:

½ cup (120g) Biscoff cookie butter

2 tbsp heavy cream (to loosen)

For the Biscoff Buttercream:

1 cup (230g) unsalted butter, room temperature

½ cup (120g) Biscoff cookie butter

2 ½ cups (300g) powdered sugar

2 tbsp heavy cream or milk

½ tsp vanilla extract

Pinch of salt

Optional Topping:

Biscoff cookie crumbs

Whole Biscoff cookies for garnish

Warm cookie butter for drizzle

Preparation:

Step 1: Make the Cupcakes
Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.

In a bowl, whisk together flour, baking powder, baking soda, and salt.

In a large mixing bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).

Beat in the eggs, one at a time, followed by vanilla extract and Biscoff cookie butter.

Alternate adding the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry. Mix just until combined.

Divide the batter evenly into liners, filling each about ¾ full.

Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.

Allow cupcakes to cool completely before filling.

Step 2: Prepare the Filling
In a small bowl, mix Biscoff cookie butter with a little heavy cream until smooth and spoonable.

Using a knife or cupcake corer, remove the center of each cooled cupcake and fill with about 1–2 teaspoons of the Biscoff filling.

Step 3: Make the Biscoff Buttercream
In a large bowl, beat butter and Biscoff cookie butter until creamy and smooth.

Add powdered sugar gradually, mixing well between additions.

Beat in vanilla, salt, and heavy cream until fluffy and pipeable (adjust consistency as needed).

Transfer to a piping bag fitted with a large star tip.

Step 4: Assemble and Decorate
Pipe generous swirls of Biscoff buttercream on top of filled cupcakes.

Drizzle warm Biscoff cookie butter on top if desired.

Garnish each cupcake with a whole Biscoff cookie or sprinkle with crumbs.
゚

07/20/2025

Oil-Based Vanilla Cake

Ingredients (Cake)

All-purpose flour – 2½ cups (312g)

Granulated sugar – 1¾ cups (350g)

Baking powder – 2½ tsp

Salt – ½ tsp

Eggs – 4 large

Whole milk – 1 cup (240ml)

Vegetable oil – 1 cup (240ml)

Vanilla extract – 1 tbsp

Hot water – ½ cup (120ml)

Instructions

Preheat your oven to 175°C (350°F). Grease and line two 8-inch round cake pans.
In a bowl, whisk together flour, sugar, baking powder, and salt.
In another bowl, mix eggs, milk, oil, and vanilla until well combined.
Gradually add the wet ingredients to the dry, mixing until smooth.
Slowly stir in the hot water until batter is runny and smooth.
Divide batter evenly between pans.
Bake for 30–35 minutes or until a toothpick comes out clean.
Let cakes cool in the pan for 10 minutes, then transfer to a rack to cool completely.

Vanilla Buttercream Frosting

Ingredients

Unsalted butter – 1 cup (226g), room temperature

Icing sugar – 4 cups (500g), sifted

Vanilla extract – 1 tbsp

Milk or cream – 2–4 tbsp

Instructions

Beat butter until light and creamy.
Gradually add sifted icing sugar, one cup at a time.
Add vanilla extract.
Add milk 1 tablespoon at a time until desired consistency is reached.
Beat for 2–3 minutes until fluffy.

Assembly

Place one cake layer on a board, spread frosting over the top.
Add the second layer and frost the top and sides.
Decorate as desired — smooth, piped, or rustic.

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New York, NY

Telephone

+393473805566

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