What happens if you substitute plain bread for rich brioche panettone? You get Panettone Bread Pudding, which is made even more special when served with a sweet, delicious, and easy-to-make rum sauce. Make this in a casserole or in individual ramekins for a special presentation during the Christmas season when Panettone is traditionally available.

Ingredients: Bread Pudding

2 cups whole milk

¼ teaspoon salt

2 egg yolks and 1 whole egg

1 teaspoon vanilla

5 cups of traditional or chocolate panettone

1 tablespoon granulated sugar

2 teaspoons butter, plus more for the pan

Ingredients: Rum Sauce

¼ cup packed brown sugar

1 tablespoon butter

3 tablespoons heavy/whipping cream

3 tablespoons of rum

Instructions: Bread Pudding

Heat oven broiler to 350°F. Butter an 8-inch square (2-quart) ceramic baking dish.

Cut the panettone into 2-inch cubes and place on a baking sheet. Set the oven rack to the top third position and toast slightly for 3-4 minutes, turning halfway until golden.

In a large mixing bowl, combine eggs, sugar, salt, vanilla, and milk. Mix with a wire whisk until well blended.

Transfer the bread to the baking dish and arrange evenly, filling to the corners. Pour the milk/egg mixture over the bread and dot with butter.

Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes. The bread pudding is done when a knife inserted 1 inch from the edge of the baking dish comes out clean.

Instructions: Rum Sauce

In a 1-quart heavy saucepan, heat the butter, sugar, and cream to a boil over medium heat, stirring constantly, until the sugar dissolves. Add the run and return to a simmer. Serve the sauce over warm bread pudding. Store any remaining sauce in the refrigerator and reheat as needed.

Serves 4-6

Recipe Development, Food Styling, Prop Styling, and Photography by © James A. Gallucci, 2023

Mom’s Nut Roll is a soft, sweet yeast dough filled with sweetened walnuts and golden raisins. The dough has a hint of lemon that adds a brightness not found in most other varieties outside of Italy. While the nut roll originated in Eastern Europe, this version has been passed down through four generations of my family from my Venetian grandmother and has been recreated from hand-written notes. It remains a family Christmas tradition to this day and will continue for future generations to come.

Dough

½ cup (122 grams) whole milk

3 tbsp. (38 grams) granulated sugar

4 cups (480 grams) all-purpose flour

8 oz. (227 grams) butter, unsalted, room temperature

3 large (51 grams) egg yolks

1 packet (7 grams) dry yeast

1 teaspoon (6 grams) salt

1 tablespoon (6 grams) grated lemon zest

½ tsp. (3 grams) vanilla extract

Filling

1 cup (145 grams) golden raisins, soaked for 3-6 hours in 2 cups of boiling water. Reserve

4 cups (454 grams) walnuts

½ cup (100 grams) granulated sugar

3 (99 grams) large egg whites

————————————————

1 large egg

1 tablespoon heavy cream

Dough:

Heat milk and sugar in a microwave-safe bowl and microwave on HIGH for 3, 10-second bursts until the mixture reaches 100°F. Alternatively, heat milk and sugar in a small saucepan over low heat until the mixture reaches 100°F (do not overheat). Add yeast and stir to blend; set aside.

Place the warm milk mixture and remaining dough ingredients into the bowl of an electric mixer fitted with the dough hook. Mix for 5 to 7 minutes at low speed until the dough pulls away from the sides of the bowl and forms a loose ball. Gather the dough and all remaining bits and form it into a ball, then divide it into 3 equal portions, about 11 ounces (300 g) each. Form each piece of dough into a 4 x 5-inch rectangle, and wrap each in plastic wrap. Refrigerate overnight.

Filling:

Drain the water from the raisins and pat dry; set aside. Place the walnuts and sugar into the bowl of a food processor. Pulse until the walnuts are very finely chopped. Whisk the egg whites in a medium bowl until foamy. Stir in the walnuts, sugar, and raisins and mix until well blended.

Assembly:

Preheat oven to 350°F.

Roll each piece of dough into an 8 x 11-inch rectangle on a floured surface. Turn the dough so the long edge faces you and spread 1/3 of the walnut mixture over the dough, leaving a 1/2 border. Roll the dough into a log and place a parchment-lined cookie sheet, seam-side down. Repeat with the remaining 2 pieces of dough. Cover the logs with a clean dishtowel or plastic wrap and let rise for 4-6 hours or until it has nearly doubled in volume.

Cut 4 horizontal slits across the top of each nut roll. Whisk the egg and cream together and brush on each nut roll. Bake for 30-35 minutes until the internal temperature reaches 210 degrees.

Cool completely. Using a serrated knife, trim the uneven ends and cut into 1⁄2” inch slices, and then dust with powdered sugar (optional).

Recipe featured on the 2021 national ad campaign, BakeNotBuy for Plugra Butter <https://plugra.com/recipe/moms-nut-roll/>

Recipe Development, Photography, Food Styling by James A. Gallucci, 2023

There are many recipe versions of this cake, but this version utilizes the reverse cream technique, which results in a finer crumb and texture. This recipe also has a richer flavor than others because the apple cider is further reduced to a thick syrup. Apple Cider Donut Cake has become a fall favorite and can be served as part of a fall holiday brunch, breakfast treat, or after a dinner of your favorite comfort food.

Ingredients

Cake: Wet

1 cup unsweetened applesauce (8 ounces). See the instructions below.

1 cup apple cider concentrate (8 ounces). See the instructions below.

2 large eggs, beaten to blend

½ cup neutral oil (grape seed)

2 teaspoons vanilla extract

Cake: Dry

3 cups of all-purpose flour (360 grams)

1 cup white granulated sugar (201 grams)

¼ cup brown sugar

1 teaspoon baking powder

¼ teaspoon baking soda

2 teaspoons ground cinnamon

¼ teaspoon freshly grated nutmeg

½ teaspoon Kosher salt

½ cup cold butter (113 grams)

Topping

1 tablespoon butter, melted

¼ cup granulated sugar (50 grams)

1 teaspoon ground cinnamon

Instructions

Apple Sauce (made in advance)

Cut apples into ½-inch wedges, remove the seeds, and add to a saucepan. You should have about 2 cups of apple slices from 3-4 medium-sized apples. Cover the saucepan and bring it to a boil. Reduce the heat to medium-low and cook the apples for 20 minutes or until very soft. Add the cooked apples to a food mill and process to remove the skin. Allow the apple sauce to cool before using.

Apple Cider Syrup (made in advance)

Add 1 gallon of unfiltered apple cider to a medium saucepan and bring it to a low boil, then reduce to a low simmer. Cook until the cider has reduced to 1.5 cups, about 1½ to 2 hours. Cool the syrup to room temperature before using. This can be made several days in advance and will last in the refrigerator for several weeks. Serve the remaining Apple Cider Syrup to pour over pancakes or as an extra flavor booster for apple pie, crisp, or cobbler.

Cake

Preheat the oven to 350 degrees. Generously spray a 10-quart Bundt pan with nonstick spray or butter, then dust with flour and a little white sugar.

In a medium-sized bowl, blend the wet ingredients: applesauce, apple cider concentrate, oil, beaten eggs, and vanilla. Reserve

Fit a stand mixer with the whisk attachment.

Add the flour and the remaining dry ingredients (white sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg) to the bowl of the stand mixer and whisk to blend for about 1 minute.

Cut the butter into small cubes and add it to the bowl, a little at a time. Mix the flour/butter mixture until it has the consistency of fine sand, about 3-5 minutes.

Switch to the paddle attachment.

Add the eggs and beat for 3-4 minutes. Add the remaining wet ingredients and mix until well blended. Do not over-beat, about 2 minutes more.

Spoon the batter into the prepared Bundt pan, smooth the top, and tap the pan on the countertop sharply to remove any air bubbles. Bake for 55-60 minutes, or until a cake tester inserted in the center of the cake comes out clean (with a few crumbs attached) and the internal temperature reaches 210 degrees.

Cool the cake for at least 20-30 minutes, then invert it onto a cooling rack. Melt the butter in a small saucepan or a microwave-safe bowl, and brush the cake with the melted butter.

Place a piece of butcher paper or a baking sheet under the wire rack and dust the cake generously with the sugar/cinnamon topping, pressing the topping into the cake as you go.

Serves 10

Photography, Recipe Development, and Food Styling by © James A. Gallucci, 2022

I especially enjoy making this cake with oranges that are at their peak of freshness and sweetness. The flavor will vary in intensity and sweetness depending on the oranges you select; favorites include blood oranges and Cara Cara.

Ingredients - Candied Oranges:

Gently wash and dry 3 medium oranges. Using a sharp knife or mandoline, cut the oranges into 1/8-inch-thick slices.

In a medium saucepan, combine 1½ cups of water and 1 cup of sugar. Bring to the boil over a medium heat. Reduce the heat to medium-low and add the orange slices. Simmer until the orange rinds are softened and the pith is less opaque, 40–50 minutes.

Ingredients - Cake:

2 cups (240 g) all-purpose flour

1 teaspoon baking powder

¼ teaspoon baking soda

½ teaspoon salt

1 cup (200 g) granulated sugar

2 Tablespoons orange zest (from 3 medium oranges)

2 x-large eggs, room temperature

1 cup (215 g) olive oil

½ cup (118 g) orange juice

½ cup (120 g) buttermilk

1 teaspoon ground Cardamom

1 teaspoon vanilla extract

2 Tablespoons orange marmalade plus 1 tablespoon water

Preheat the oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment paper. 

In a large bowl, whisk to combine the flour, baking powder, baking soda, and salt.

In the bowl of a stand mixer, blend the sugar and orange zest until the mixture has the consistency of wet sand.

Add the eggs to the sugar and beat until fully combined. Increase the speed to high and whip for 4-5 minutes.

Reduce the speed of the stand to medium, then stream in the olive oil. Scrape the sides and bottom of the mixing bowl as needed.

On low, add the orange juice and buttermilk, followed by the dry ingredients. Mix until just incorporated.

Line the prepared pan with the candied orange slices in a concentric circular pattern. Pour the cake batter over the orange slices and smooth evenly with an offset spatula.

Bake the cake in the center of the oven. Place a baking tray under the cake on the bottom rack to catch any escaping batter. Bake the cake for 40 - 45 minutes or until a toothpick inserted into the center of the cake comes out clean (205 degrees).

Cool the cake for 15-20 minutes before proceeding. Release the side of the springform pan and place a serving plate over the cake, and invert.

Brush the orange marmalade over the cake.

Serves 6-8

Recipe Development, Food Styling, and Photography by James A. Gallucci, 2025

Bittersweet Chocolate Chip Coffee Cake is like having dessert for breakfast and tastes even better with your morning cup of coffee. It’s the perfect combination of flavors, especially when those flavors are dark chocolate and almond.

Ingredients: Topping

2 tablespoons unsweetened cocoa powder (recommend using King Arthur Double Dark Cocoa Powder Blend)

½ cup almond flour (64 grams), can substitute with all-purpose flour

½ cup light brown sugar, packed (100 grams)

4 tablespoons unsalted butter (56 grams), room temperature

½ cup sliced almonds

Ingredients: Cake

2 cups all-purpose flour (250 grams)

1 teaspoon baking powder (6 grams)

1 teaspoon baking soda (6 grams)

½ teaspoon salt

4 ounces (113 grams) unsalted butter

1 cup granulated sugar (200 grams)

2 extra-large eggs

½ cup sour cream (4 ounces)

½ cup buttermilk (4 ounces)

2 teaspoons vanilla extract

1/4 teaspoon almond extract

1 ½ cups bittersweet chocolate chips (250 grams)

Instructions:

Preheat the oven to 350°F. Butter and flour a springform pan. Set aside.

Topping: Blend the first three ingredients of the topping (cocoa, flour, and brown sugar) in a small bowl and blend with a fork, then add the butter. Work the ingredients with your hands until large crumbs form, and set aside.

Cake: Sift the dry ingredients together (flour, baking powder, baking soda, and salt) in a medium-sized bowl. Reserve.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed until fluffy, 4 minutes. Reduce the speed to medium and add the eggs one at a time, beating well after each addition.

Reduce the speed to low, add the vanilla and almond flavorings, and half of the flour mixture, and fold into the batter. Add the yogurt/buttermilk and mix to blend. Add the remaining flour mixture and fold into the batter, scraping down the sides of the bowl to incorporate all of the ingredients.

Remove the bowl from the stand and fold in the chocolate chips with a stiff spoon.

Scoop the batter into the prepared pan and smooth the top with an offset spatula. Sprinkle the topping evenly over the cake batter, then top with the sliced almonds. Bake the coffeecake in the center of the oven for 55-60 minutes.

The cake is done when the internal temperature reaches 210 degrees, and a wooden cake tester inserted near the center of the cake has a few crumbs on it when removed. The center will appear soft. Do not over-bake. Allow the cake to cool for 20-30 minutes before serving.

12 servings

Food Photography and Food Styling by © James A. Gallucci, 2024

I’m a dunker! If it can fit in a cup of coffee, I’m there. These Double Chocolate Almond Biscotti are perfect for those who also like to dunk. Dip these into a hot cup of coffee and enjoy a double hit of chocolate from the rich cocoa and the smooth melting chocolate chips. Almonds not only provide more flavor but also additional crunch. A lot is going on with these so if you like chocolate and almonds together, these will become a favorite. Happy dunking!

Prep: 15 minutes, Bake: 45 minutes, Total time: 1 hour

Ingredients

2 cups all-purpose flour (240g)

¼ cup unsweetened cocoa powder (35g)

1 teaspoon baking soda

½ teaspoon salt

8 tablespoons (113g) of unsalted butter

½ cup granulated sugar

2 x-large eggs

2 teaspoons vanilla extract

1 cup semi-sweet chocolate chips

1 cup almonds

Instructions

Preheat the oven to 350°F and line a baking sheet with parchment paper.

Place whole almonds in a small resealable plastic bag and crush them using the flat side of a mallet or meat tenderizer. Crush the almonds just until they break into large pieces.

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Reserve.

In the bowl of an electric mixer, cream the butter and sugar until light and fluffy, 1-2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, scraping down the bowl and mixing well after each addition. Beat in the vanilla. Add the dry ingredients and mix on low speed until just combined. Fold in the chocolate chips and chopped almonds.

Dust a work surface with flour. Scrape the sticky dough from the bowl and place it on a work surface and dust the top of the dough lightly with flour. Using your hands, shape the dough into a rough ball, then cut it in half. Form each piece of dough into two short logs. Place the logs onto the prepared baking sheet and shape them into long logs about ¾-inch high and 2 inches wide. Allow enough space for the logs to spread a few inches while they bake.

Bake for 35 minutes, until firm to the touch. Let the biscotti logs cool on the pan for about 5-10 minutes, or until cool enough to touch. Transfer the logs to a cutting board and, using a serrated knife, slice the logs on the diagonal into ¾-inch wide slices.

Replace the biscotti on the baking tray and turn them on their sides. Toast them for an additional 10 minutes to dry and crisp. Let cool in the pan for 10-12 minutes, flipping over halfway.

Transfer the biscotti to an air-tight container or cookie tin.

Makes 2 dozen

Photography, Recipe Development, and Food Styling by © James A. Gallucci, 2023

There are a few perfect flavor combinations, and lemon and blueberry is one of them. Lemon Blueberry Pound Cake is rich, fresh, and very satisfying.

Ingredients:

Cake

¾ cup (170g) unsalted butter, room temperature

¾ cup (150g) granulated sugar

1 tablespoon lemon zest

3 large eggs, room temperature

1 teaspoon vanilla extract

2 cups (240g) of all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

1/3 cup buttermilk, room temperature

¼ cup sour cream, room temperature

1 cup blueberries, plus ½ cup

Ingredients:

Glaze

2 cups (240g) confectioners’ sugar

3-4 tablespoons whole-milk Greek yogurt

¼ teaspoon vanilla

1 teaspoon lemon juice

Instructions

Cake:

Preheat oven to 350°F. Line the bottom and sides of a 9 x 5-inch loaf pan with parchment paper. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, add the sugar and lemon zest and beat for 30 seconds to release the oils from the lemon, infusing the sugar. Alternatively, you can use your hands to massage the zest and sugar together.

Add the butter and blend until light and fluffy, about 2 minutes.

Add one egg at a time, beating for 1 minute after each addition and scraping down the sides of the bowl as needed. Add the vanilla and the sour cream and mix until well combined.

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

Add the flour mixture, alternating with the milk, beginning and ending with the flour mixture. Combine on low speed until just combined.

Mix 1 cup of blueberries with 1 teaspoon of all-purpose flour and toss to coat. Gently fold the blueberries into the batter using a spatula until evenly combined. Do not over-mix.

Transfer the batter to the prepared loaf pan and spread to fill all corners. Add the remaining blueberries to areas that appear to be missing berries.

Bake at 350 degrees for 55-60 minutes or until a toothpick inserted into the center comes out clean with a few moist crumbs attached. Alternatively, the cake can also be made in an 8x8-inch square pan. Bake for 20-25 minutes.

Glaze:

Mix all ingredients in a small bowl until smooth. Reserve. Let the cake cool completely (room temperature) before proceeding. Pour the glaze over the cake evenly, allowing it to drip over the sides. Refrigerate to set.

The cake is best if made a day or two in advance.

Recipe by brownbutterblondie.com, with changes by J. Gallucci.  Recipe Development, Food Styling, and Photography by © James A Gallucci, 2023

When fresh fruit is at its peak and ripe for picking at the orchard, there’s no excuse not to bake!

Ingredients‍ ‍

3 large, ripe peaches

1 cup blueberries

1½ cups (180g) all-purpose flour

½ cup (110g) light brown sugar

10 tablespoons (142g) of unsalted butter. Divided

½ teaspoon Kosher salt

2 teaspoons baking powder

¼ teaspoon ground nutmeg

¼ teaspoon ground cinnamon

1 tablespoon honey

1 cup (200g) sugar

½ cup (100g) buttermilk

1 teaspoon vanilla extract

2 large eggs

Preparation

Heat oven to 350 degrees. Butter and flour a 9-inch cake pan with a 2-inch side. Line the bottom with a round of parchment paper.

Peel and cut the peaches into slices about ½-inch thick. Set aside. In a small bowl, toss the blueberries with an additional 2 teaspoons of flour. Set aside.

Combine the brown sugar and 4 tablespoons (56 grams) of butter, and the honey in a saucepan. Stir and cook over medium-high heat until the sugar has fully blended with the butter and honey, about 3-5 minutes. Remove from the heat and immediately pour the caramel sauce into the bottom of the pan. Tilt to distribute evenly. Arrange the peach slices in a pattern in the caramel sauce, completely covering the bottom of the pan.

In a large bowl, sift together the flour, sugar, baking powder, salt, cinnamon, and nutmeg. Add the remaining butter (86 grams) and beat until the ingredients resemble sand (Reverse creaming technique), about 7-9 minutes.

Add the buttermilk and vanilla all at once and blend for 30 seconds, then beat in the eggs 1 at a time, 30 seconds each. When fully combined, sift the remaining flour from the blueberries and fold it into the batter. Spread the batter evenly over the peaches.

Bake for 30 to 35 minutes, until the top, is golden brown and the cake is set. Remove from the oven and cool on a rack for 20 minutes. Run a knife around the sides, place a platter on top and invert. Remove the parchment paper. If any of the peaches stick to the paper, lift them off carefully and replace them on top of the cake. Serve with crème fraîche or whipped cream.

8 servings

Beyond its velvety texture, Vianesse Chocolate Tort is a melt-in-your-mouth, rich dark chocolate cake with a touch of cinnamon. This simple but elegant cake is perfect for celebrating a special event or an intimate dinner. The cake tastes best when made a day in advance, allowing the flavors to blend. The cake will stay fresh for up to a week in an air-tight cake saver, but it's never lasted that long.

Ingredients: Cake

½ cup whole milk

2 teaspoons mild vinegar, such as white balsamic or apple cider

1 cup all-purpose flour (120g)

¾ cup brown sugar (213g)

½ cup King Arthur Double-Dutch Cocoa Powder (50g)

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

½ teaspoon ground cinnamon

¼ cup mild olive oil (2 oz)

1/3 cup unsweetened applesauce (2.5 oz)

1 teaspoon vanilla extract

½ cup of boiling hot coffee (4oz)

Ingredients: Chocolate Cream Cheese Frosting

½ cup cocoa powder (50g)

1 cup cream cheese (8oz)

¼ cup butter (54g)

2 cups powdered sugar (260g)

1 teaspoon vanilla extract

1 teaspoon heavy cream or whole milk (optional)

Instructions: Chocolate Cake

Preheat oven to 350 F. This recipe works best when using a round 9-inch silicone cake pan with 2-inch sides. Alternately, you can grease one metal cake pan and then line the bottom with a parchment paper round.

In a small bowl, mix the milk with the vinegar, stir, and set aside to curdle.

Add the dry ingredients (flour, brown sugar, cocoa powder, baking powder, baking soda, cinnamon, and salt) to the bowl of a stand mixer fitted with the paddle attachment. Whisk to blend, for about 30 seconds.

In a small bowl, combine the olive oil, applesauce, vanilla, and the milk/vinegar mixture and whisk until fully blended.

Add the wet ingredients to the dry ingredients and mix on medium speed until well blended, about 3-4 minutes. Scrape the sides and bottom of the bowl, and mix again.

Reduce the mixer speed to low and carefully pour in the boiling coffee. Continue to beat until well combined. The batter will seem thinner than expected.

Set the silicon pan on a baking sheet, and then pour the batter into the cake pan. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Cool in the cake pan for 10-15 minutes, then carefully invert the pan onto a cake plate. Cool the cake completely before frosting.

Instructions: Chocolate Cream Cheese Frosting

In a medium-sized bowl, blend the butter, vanilla, and cream cheese, and whip until smooth.

Add the cocoa powder and half of the powder sugar and beat on low speed until well blended.

Add the rest of the powdered sugar and mix starting on a low and increasing speed as the ingredients combine. Beat until fluffy, about 3-4 minutes. If the frosting seems too stiff, add the heavy cream, ½ teaspoon at a time.

Top the cake with the chocolate frosting and spread, leaving the sides of the cake exposed.

Serves 12

Recipe by Bryan N. Smith and James A. Gallucci

Photography, Recipe Development, Image Retouching, and Food Styling by © James A. Gallucci

Castagnole is an Italian dessert that’s served during Carnival. Traditionally, they are soft, sweet fried balls of dough flavored with lemon, orange, or vanilla, then rolled in granulated sugar.

This version of Castagnole is similar to the traditional version but also has some of the same characteristics as Zeppole, which is served at Christmas. Instead of dense balls of fried bread-like dough, this version yields small, sweet cake-like cookies that are coated in orange blossom honey.

This recipe comes from my Venetian grandmother, Contessa Elina Loschi (Antonelli), and has now been passed down through four generations. This is part of our Christmas holiday tradition, and hopefully, it will become part of yours as well.

Castanole - Honey Balls

Ingredients

4 cups all-purpose flour, divided - plus extra for dusting (480 g)

6 eggs

¾ cup sugar (150g)

½ pound butter (225g)

6 teaspoons baking powder (2 tablespoons) (28g)

zest of 2 lemons

3 tablespoons rum

½ teaspoon sea salt

5 cups (40oz), grape seed oil, divided

6 ounces orange blossom honey

Zest of 1 medium orange (optional)

Instructions

Combine 3 cups of flour with the sugar, butter, baking powder, lemon, and rum. Knead in the remaining 1 cup of flour. Roll about 6 ounces of the dough at a time into a long rope about ½ inch wide. Pull off just enough dough to form into ½-inch balls. Roll each ball between your hands to form a ball, then roll in some extra flour.

In a medium-sized pot, heat oil to 350º-370º. Gently add the dough balls to hot oil and fry in small batches, about 10 at a time. Fry the balls to a light golden color, for about 1 minute, then flip the balls over with a metal slotted spoon and fry the other side. Continue to turn the balls over until they are uniformly a deep golden brown and have puffed up to almost twice their size, about 3 minutes total. Repeat, adding more oil when necessary. Drain balls completely on paper towels.

Heat 3 ounces of honey with 1 tablespoon of water. When hot, cover the balls with honey. When cool, coat the balls with the remaining honey, then dust them with colored sprinkles and the orange zest. Best served with toothpicks.

The recipe appears in La Tavola — a collection of favorite Italian and Italian-inspired recipes. Each recipe is accompanied by a full-color photo and paired with Italian wines.

Recipe Development, Food Styling, Historical Research, and Photography by © James A Gallucci, 2017

The fall classic is made even better with the addition of Apple Cider Concentrate, which adds an intense, mellow apple flavor. Everyone will be amazed at the flavor and will want to know what your secret is to your delicious Apple Crisp. For an autumn treat, substitute maple syrup for apple cider syrup the next time you serve pancakes and waffles.

Ingredients

Apple Cider Syrup (best if made in advance)*

Heat 1 gallon of good-quality apple cider (preferably unfiltered) in a 4-quart saucepan over medium-high heat. When the cider begins to simmer, reduce the heat to a low simmer and cook until the cider has been reduced to ½ cup. About 4-5 hours, stirring occasionally. When the concentrate resembles dark honey and thickens like syrup, strain. Reserve for use in this recipe: pancakes, waffles.

Fruit Filling

8 cups fresh apples (a combination of Ever Crisp and Ida Red)

1½ tablespoons fresh lemon juice

¼ cup Apple Cider Syrup*

2 Tablespoons granulated sugar

Pinch of salt

3 tablespoons all-purpose flour

2 teaspoons ground cinnamon

Crumb Topping

2½ cups all-purpose flour (325 g)

½ cup oats

½ teaspoon ground nutmeg

½ teaspoon salt

2/3 cup of cold butter (151 g)

¾ cup brown sugar, packed (160 g)

Instructions

Preheat oven to 375ºF

Butter a 9 x 12 baking dish with 2-inch sides.

Peel the apples and cut them into quarters. Then, cut each quarter into 1 ½-inch-wide slices. In a large mixing bowl, toss the apples with the granulated sugar, salt, lemon juice, vanilla, cinnamon, and apple cider concentrate. Reserve.

In the bowl of a food processor, combine the flour, brown sugar, salt, and nutmeg and blend for 20-30 seconds until combined. With the food processor running, add the cold butter one tablespoon at a time. Continue to mix the topping by pulsing the food processor until small lumps form. Add the oats and pulse for 5-10 seconds more.

Pour the apples into the prepared baking dish and distribute them evenly to all corners.

Top the fruit with the crumb topping, forming it into small clumps with your hand. Bake for 40-45 minutes. Check halfway to ensure that the top isn’t browning too quickly. If so, cover it with a sheet of aluminum foil.

The crisp is done when the topping is a deep golden brown and the fruit is bubbling up around the edges.

Serve with vanilla ice cream or gelato.

Servings 10-12. Prep Time: 20 minutes.

Recipe Development, Food Styling, and Photography by © James A Gallucci 2022

Peach and Blueberry Crisp— Combines two of my summer favorite fruits that fortunately follow each other’s growing seasons. Because both are available within a few weeks of each other during July and August, I make this often throughout the summer when both are available at local orchards.

Serves 8

Ingredients: Fruit Filling

4 pounds fresh peaches

2 cups fresh blueberries

1½ tablespoons fresh lemon juice

¼ cup granulated sugar (50 g)

½ teaspoon vanilla extract

Pinch of salt

2 tablespoons all-purpose flour

Ingredients: Crumb Topping

2½ cups all-purpose flour (300 g)

½ cup oats (50 g)

2 teaspoons ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon salt

3/4 cup of cold (frozen) butter (200 g)

¾ cup brown sugar, packed (150 g)

Instructions

Preheat oven to 375ºF

Butter a 9 x 12 baking dish with 2-inch sides.

Peel the peaches and remove the pits. Cut each peach into quarters, or 1 ½-inch-wide slices, depending on the size of the peaches. In a large mixing bowl, toss the peaches with the granulated sugar, salt, lemon juice, and vanilla. Then add the flour and gently toss again.

In a large bowl, combine the flour, oats, brown sugar, salt, and cinnamon and whisk until fully combined. Using a large hole grater, grate the cold/frozen butter into the flour a quarter cup at a time, tossing between each addition. The topping is ready when walnut-size clumps can be formed when pressed with your hand.

Pour the fruit into the prepared baking dish and distribute it evenly to all corners. Add the blueberries and distribute evenly, then pour the thickened peach juice over the fruit mixture.

Top the fruit with the crumb topping, forming it into small clumps with your hand, making sure to cover the fruit completely. Bake for 35-40 minutes. Check halfway to ensure that the top isn’t browning too quickly. If so, cover it with a sheet of aluminum foil.

The crisp is done baking when the topping is a deep golden brown and the fruit is bubbling up around the edges.

Serve with vanilla gelato or whipped cream.

Prep Time: 20 minutes. Bake Time: 35-40 minutes.

Recipe Development, Food Styling, and Photography by © James A Gallucci, 2025

Peaches and Blueberries from County Line Orchard, Kempton, Pennsylvania

Ingredients: Biscuits

2¾ cups (345g) all-purpose flour, plus extra for hands and work surface

¼ cup (50g) granulated sugar

4 teaspoons aluminum-free baking powder

½ teaspoon baking soda

1 teaspoon fine sea salt

¾ cup (180g) unsalted butter, frozen

1 cup (240ml) cold buttermilk

2 Tablespoons (30ml) heavy cream

Coarse sugar, for sprinkling (optional)

Ingredients: Strawberries

2 quarts of strawberries, sliced in half or into 1-inch quarters

¼ cup (50g) granulated sugar

2 teaspoons Rum (optional)

Whipped Cream

2 Tablespoons (10 grams) granulated sugar

1 teaspoon pure vanilla extract

1 cup (240 ml) heavy cream

Instructions

Strawberries: Combine the strawberries, rum, and granulated sugar in a large bowl. Cover and set in the refrigerator until ready to use. Reserve.

Biscuits: Preheat oven to 400°F. Mix the flour, granulated sugar, baking powder, baking soda, and salt in a large bowl and whisk to combine. Using a large hole grater, grate about 3 tablespoons of the butter into the dry ingredients, and mix. Repeat until all of the butter has been incorporated.

Add the buttermilk and blend it with a large spoon until combined. Do not overwork the dough. The dough will be very crumbly. Transfer the dough onto a floured work surface and gather it with floured hands. Flatten the dough into a ¾-inch thick rectangle. Fold it over and gently flatten it into a ¾-inch thick rectangle. Repeat this step two times, turning the dough a quarter turn with each fold.

Cut the dough into 3-inch circles with a cookie cutter or a juice glass dipped into flour. Do not twist the cutter, or the edges will seal and the biscuits will not rise. Repeat until you have 10 biscuits.

Arrange biscuits in a 10-inch cast-iron skillet, ensuring biscuits do not touch.

Brush the tops with the heavy cream and sprinkle with coarse sugar. Allow to rest for 5 minutes, then bake for 18-22 minutes or until biscuits are golden brown. Remove from the oven and cool in the pan for at least 10 minutes before assembling.

Whipped cream: Using an electric mixer, beat the heavy cream, granulated sugar, and vanilla on medium-high speed until soft-medium peaks form, about 3-5 minutes.

To Assemble: Slice each biscuit in half. Divide the strawberries and any liquid evenly between each biscuit and top with whipped cream. Serve immediately.

Recipe, Photography, and Food Styling by © James A. Gallucci, 2023

Tropical Carrot Cake with Coconut Cream Cheese Frosting has become an Easter tradition in my family and with good reason. It’s delicious! Pineapple keeps the cake moist, and fresh ginger and coconut round out the tropical flavors. And because there’s never enough coconut, toast extra coconut to press into the frosting.

Serves 10-12

Ingredients

Cake

2 1/3 cups (300 g) sifted all-purpose flour (sifted, then measured)

2 teaspoons ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground cardamom

2 tablespoons fresh ginger, finely grated

3 ½ teaspoons baking powder

1 teaspoon salt

½ teaspoon baking soda

1½ cups (300 g) granulated sugar

1 cup grape seed oil

2 large eggs

1 tablespoon white vinegar

2 teaspoons vanilla extract

2 cups finely grated peeled carrots, packed

1 cup sweetened flaked coconut

2 8-ounce cans of crushed pineapple in its juice, well drained

Frosting

8 ounces of cream cheese

½ cup butter, softened

2 teaspoons vanilla extract

4 cups confectioners' sugar

Instructions

Cake

Preheat oven to 350°F. Butter three 9-inch-diameter cake pans with 1 ½ -½-inch-high sides. Line the bottom of the pans with parchment paper.

 In a medium bowl, blend the flour, cinnamon, baking powder, salt, and baking soda. Set aside.

Fit a stand mixer with the paddle attachment and beat sugar and oil to blend. Add eggs 1 at a time, beating well after each addition. Beat in vanilla and vinegar. Add the ginger and the flour-spice mixture and mix until well blended. Stir in the flaked coconut, carrots, and crushed pineapple.

 Divide batter evenly between the pans. Bake until tester inserted into center of cakes comes out clean, about 30-35 minutes (Instant-read thermometer 210º). Cool pans on racks for 1 hour. Run a knife around the edge of the pans to loosen cakes and turn the cakes out onto racks; cool completely.

Frosting

Beat cream cheese and butter in a large bowl until smooth. Beat in powdered sugar and extract. Chill until firm enough to spread, about 30 minutes.

Place 1 cake layer, flat side up, on a platter. Spread ½ cup of frosting over the top of the cake. Top with the second cake layer, flat side up. Spread ½ cup frosting over. Top with the third cake layer, rounded side up, pressing slightly to adhere. Spread a thin layer of frosting over the top and sides of the cake. Chill the cake and remaining frosting for 30 minutes. Spread remaining frosting over the top and sides of the cake.

Chill for 1 hour. (Can be made 1 day ahead. Cover with a cake dome and chill. Let stand at room temperature 1 hour before serving.)

Biscotti was created centuries ago by the Romans. The word biscotto is derived from the Latin 'bis' for 'twice' and 'coctum', later adapted to 'cotto' meaning 'cooked'.

The first ‘bake’ cooks the dough. The second ‘bake’ dries and preserves the biscotti, providing an extraordinarily long shelf life for Roman Legions' extended journeys and conquests. This recipe of Almond Biscotti was developed many decades ago by my aunt, which I have remastered for measurement accuracy.

Ingredients

1 cup whole almonds

2 large eggs

3 tablespoons almond paste

3 tablespoons of butter

2/3 cup of sugar

2¼ cups all-purpose flour (300g)

½ teaspoon salt

1½ teaspoons baking powder

2 teaspoons grated orange zest (2 medium oranges)

½ teaspoon almond extract

Instructions

Toast almonds in a 400º oven for 5 minutes, shaking the pan 2-3 times to ensure that the nuts brown evenly. Remove and let cool completely, then chop roughly.

Reduce the temperature to 350º F.

Fit a stand mixer with the paddle attachment and add the eggs, almond paste, butter, and sugar to the bowl. Mix until well blended, about 2 minutes. Exchange the paddle attachment for the dough hook and add the flour, baking powder, salt, extract, and orange zest. Mix until the dough forms a ball. Transfer the dough to a lightly floured work surface and knead in almonds until the nuts are evenly incorporated. Form the dough into a log: 15” long x 1¼” high x 2½” wide.

Place the log on a cookie sheet lined with parchment paper. Bake on the center rack of a 350º oven for 30 minutes or until the top is golden brown and the dough is fragrant. Remove and let cool for 5 minutes.

Using a serrated knife, cut the log into ½” wide biscotti at a 45-degree angle. Return the biscotti to the baking sheet, cut side down, and toast for 2-4 minutes. Flip and toast the other side for an additional 2-4 minutes. Biscotti will keep in an airtight container for up to 2-3 weeks.

Makes 12-18 biscotti

Original Recipe by Ann Gallucci Creato

Recipe Development, Food Styling, Prop Styling, and Food Photography by © James A. Gallucci, 2023.

I was looking for an alternative to traditional tiramisu that was simpler to make but just as delicious. Tiramisu in Tazze (Tiramisu Cups) has all the creamy flavor we‘ve all come to expect, but without the hassle. Serve it with a cup of freshly brewed espresso to complete the recipe.

Ingredients

10 ounces whole milk Ricotta Cheese

8 ounces Mascarpone Cheese

8 ounces Crème Fraiche

2 tablespoons Sweet Marsala Wine

½ cup Confectioner's Sugar

½ teaspoon ground Sea Salt (scant)

Garnish

Mixed fresh fruit (strawberries, blueberries, sliced apple, fresh figs, raspberries).

4 Mint Sprigs – garnish

Instructions:

Mix all ingredients with a whisk in a small bowl until well blended. Chill for at least 30 minutes to allow the flavors to blend. Taste for salt and adjust.

Spoon about ½ cup of the pudding into each dessert cup, dividing evenly, and arrange fruit on top.

Serves 4

Recipe Development, Food Styling, Food Photography © James A. Gallucci, 2016

Pumpkin Chocolate Chip Muffins — a blend of flavors that takes pumpkin to the next level.

Ingredients

½ cup almond flour, plus extra for topping (48 g)

1 cup all-purpose flour (120 g)

1 cup granulated sugar (200 g)

1 tablespoon ground cinnamon

½ teaspoon allspice

¼ teaspoon ground ginger

1 teaspoon baking soda

¼ teaspoon baking powder

2 large eggs

1 cup plain pumpkin puree

½ cup (1 stick) butter, melted (227 g)

8 ounces dark chocolate chips

Instructions

Preheat oven to 350º. Grease muffin cups or insert paper baking cups.

In a large mixing bowl, whisk the dry ingredients (almond flour, all-purpose flour, sugar, spices, baking soda, baking powder, and salt) until blended. Set aside.

In a separate bowl, blend melted butter and pumpkin with a whisk until smooth. Break eggs in another bowl and whisk, then add to the pumpkin mixture and whisk until fully combined.

Pour wet ingredients over the dry and mix with a spoon. Fold in chocolate chips.

Scoop batter evenly, dividing it between the muffin cups. Top each with a teaspoon of almond flour and bake for 20-25 minutes. The muffins will be spongy but will set as they cool.

Remove muffin from the pan and allow to cool. Muffins can be stored in a sealed container for up to a week or frozen for future enjoyment. Best if served slightly warm.

Recipe Development, Photography, and Food Styling by © James A. Gallucci, 2021