Semi Homemade Spumoni Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

VALERIE'S SPUMONI



Valerie's Spumoni image

Provided by Valerie Bertinelli

Categories     dessert

Time 10h35m

Yield 9 to 12 slices

Number Of Ingredients 9

Nonstick cooking spray
15 chocolate wafers
2 tablespoons dark chocolate sauce
1 pint chocolate-chocolate chip gelato or ice cream, such as Talenti Double Dark Chocolate
1 pint vanilla bean gelato or ice cream
1/2 cup Amarena cherries, halved (see Cook's Note)
3 tablespoons Amarena syrup
1 drop red food coloring, optional
1 pint pistachio gelato or ice cream

Steps:

  • Lightly grease a 9-by-5-inch aluminum loaf pan with cooking spray. Line the pan with plastic wrap on all sides, leaving a 2-inch overhang; the cooking spray will help the plastic stick directly to the sides of the pan.
  • In a food processor, pulse the chocolate wafers until very fine, like sand. Add the chocolate sauce and pulse a few more times until the mixture comes together. Pour into the prepared loaf pan and firmly press into the bottom of the pan to create a crust. Freeze for 30 minutes to set.
  • Meanwhile, remove the chocolate-chocolate chip gelato from the freezer to soften. After 30 minutes, remove the loaf pan from the freezer and spread the chocolate gelato over the crust; use a small offset or rubber spatula to spread the gelato into a flat, even layer. Return the loaf pan to the freezer for another 30 minutes. Meanwhile, let the vanilla bean gelato soften at room temperature.
  • When the vanilla gelato has softened, transfer it to a bowl and stir in the sliced Amarena cherries, the Amarena syrup and the red food coloring if using. Mix until the cherries are evenly dispersed and the food coloring is completely incorporated. Remove the loaf pan from the freezer and evenly spread the cherry gelato over the chocolate gelato. Place back in the freezer for at least 1 hour more; it takes longer for the cherry layer to set.
  • Thirty minutes before the cherry layer is set, remove the pistachio gelato from the freezer to soften. When softened, spread in an even layer over the cherry gelato; the pistachio layer should come up nearly to the top of the pan. Cover with plastic wrap and freeze overnight.
  • When ready to serve, remove the plastic wrap from the top of the pan and invert the spumoni onto a cutting board. Gently lift the loaf pan away and remove the remaining plastic wrap. Slice the spumoni into 3/4-inch slices, using a chef's knife dipped in warm water; dip the knife in the warm water between each slice. Serve immediately.

SPUMONI



Spumoni image

Break the mold with Spumoni. Layers of chocolate, pistachio and cherry help make it a star dessert. When it comes to taste, this Spumoni is no bologna.

Provided by My Food and Family

Categories     Home

Time 5h50m

Yield 10 servings

Number Of Ingredients 10

18 vanilla creme-filled chocolate sandwich cookies, finely crushed (about 1-1/2 cups)
1/4 cup butter, melted
9 maraschino cherries with 2 Tbsp. reserved juice, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3 Tbsp. sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 pkg. (3.4 oz.) JELL-O Pistachio Flavor Instant Pudding
2-1/4 cups cold milk, divided
3 oz. BAKER'S Semi-Sweet Chocolate, divided
1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding

Steps:

  • Heat oven to 350ºF.
  • Mix cookie crumbs and butter; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool completely.
  • Reserve 1 cherry for garnish; chop remaining cherries. Mix cream cheese, sugar and cherry juice in medium bowl until blended. Stir in 1 cup COOL WHIP and chopped cherries. Spread onto bottom of crust. Refrigerate 20 min.
  • Beat pistachio pudding mix and 1-1/4 cups milk with whisk 2 min.; spread over cream cheese layer in crust. Refrigerate 20 min.
  • Meanwhile, melt 2 oz. chocolate as directed on package; cool. Make chocolate curls from remaining chocolate piece.
  • Beat chocolate pudding mix and remaining milk in medium bowl with whisk 2 min. Stir in melted chocolate and 1 cup of the remaining COOL WHIP; spread over pistachio layer in crust. Refrigerate 20 min.
  • Top with remaining COOL WHIP. Refrigerate 4 hours. Garnish with chocolate curls and reserved cherry just before serving.

Nutrition Facts : Calories 460, Fat 25 g, SaturatedFat 15 g, TransFat 0.5 g, Cholesterol 40 mg, Sodium 540 mg, Carbohydrate 56 g, Fiber 2 g, Sugar 41 g, Protein 5 g

EASY SPUMONI ICE CREAM



Easy Spumoni Ice Cream image

Spumoni Ice Cream is an Italian ice cream made with three different flavored gelatos, coated with toasted coconut on the bottom and on top. An easy recipe for spumoni ice cream and one you can make and serve all summer long!

Provided by 2 sisters recipes

Categories     Ice Cream and Frozen Treats

Time 12m

Number Of Ingredients 5

1/3 cup shredded unsweetened coconut - divided
1 pint (2 cups) of vanilla ice cream, softened
1 pint (2 cups) of dark cherry ice cream, softened
1 pint (2 cups) mint chocolate chip ice cream, softened
cooking spray

Steps:

  • First, in a small skillet, over low heat, toss in the shredded coconut and stir until it turns golden brown, about 2 minutes. Turn off heat and transfer to a dish to cool.
  • Lightly spray an 8-inch (or 9-inch) baking pan or glass dish with cooking spray.
  • Next, cut two pieces of parchment paper to fit into your baking dish and allow them to overlap over the sides.
  • First, divide the toasted coconut into two equal parts. Sprinkle half of the toasted coconut on the bottom of the pan. Reserve the remaining for the top layer.
  • Next, spread a layer of mint chocolate chip ice cream on the bottom, and spread it into an even layer, the best you can. If the ice cream is too softened, pop the dish into your freezer and allow the first layer to firm up for about 15 to 25 minutes.
  • Then repeat with the other two layers of ice cream, freezing between each layer, if needed.
  • Finally, before the final freeze, sprinkle on top with the remaining toasted coconut, and cover with a sheet of wax paper on top.
  • Freeze for 4 hours or more, until firm.
  • When ready to serve, set the spumoni out on the counter to soften, about 20 to 30 minutes. Grab a rectangular serving platter. Remove the wax paper on top, and flip over the ice cream onto the platter. Remove the parchment paper and slice it into individual slices.
  • Serve immediately alone or with whipped cream on the side or top.
  • yields: 8 to 10 servings.

SUPER EASY SPUMONI CAKE



Super Easy Spumoni Cake image

I was craving the spumoni flavors one night and was too lazy to go to the grocery store. I looked in my cabinets and found I had all the spumoni flavors at home! I whipped this semi-homemade creation and enjoyed it with friends and family! What a hit it was :)

Provided by Jorja Bertino

Categories     Cakes

Time 2h30m

Number Of Ingredients 8

1 box cherry chip cake mix (ingredients used in cake mix)
1 box white cake mix (ingredients used in cake mix)
2 box instant pistachio pudding (may use sugar free)
1 1/2 c milk
8 oz maraschino cherries, chopped
1 c pistachio nuts, chopped
1 tsp container cool whip chocolate frosting or other chocolate frosting
**may use egg whites instead of whole eggs and nonfat yogurt instead of oil

Steps:

  • 1. Pre-heat oven to 350 degrees. Spray 2 9inch cake pans with cooking spray. Mix cherry cake mix and ingredients called on back of box. Add 3/4 cup chopped pistachio nuts. Bake cake according to directions on box.
  • 2. Once cherry cake is done cool on wire rack. Next, spray two 9inch cake pans. Take one box of instant pistachio pudding and combine it with white cake mix and ingredients called for it on back of box. Mix in the maraschino cherries. Bake cake according to directions on box. Once cook let it cool on wire rack.
  • 3. While cake is in oven, mix 1 1/2 cups milk with other box of instant pistachio pudding. Set in fridge to firm up.
  • 4. Once all of the cakes are cooled, take a layer of each cake and use a serated knife to split the two layers in half. Take 3/4 cup of pistachio pudding and layer it between the two pistachio cake layers. Frost middle layer of cake. Take a cherry cake and place it on top of frosting. Use remaining 3/4 cup pudding for the cherry cake layer.
  • 5. Once cakes are in place frost entire cake with remaining frosting. Sprinkle 1/4 cup remaining pistachio nuts on top of cake. May also save some maraschino cherries for decoration as well. Take remaining cherry and pistachio cake layers and freeze for later use. ENJOY!

SPUMONI (ITALIAN ICE CREAM LIKE DESSERT)



Spumoni (Italian ice cream like dessert) image

This is a delicious, rich, impressive looking frozen dessert, which is surprisingly easy to make, and can also be made a day ahead. Prep time for this recipe = freezing time

Provided by Dee514

Categories     Frozen Desserts

Time 4h15m

Yield 1 Quart, 6-8 serving(s)

Number Of Ingredients 9

2 cups milk
3/4 cup sugar
5 egg yolks
1/2 teaspoon vanilla flavoring or 1/2 teaspoon rum flavoring (or your personal favorite)
1 cup heavy cream
1/4 cup sugar
8 maraschino cherries, cut into small pieces
1 tablespoon candied orange peel, cut fine
8 shelled blanched almonds, cut into thin slivers

Steps:

  • Chill a 1 quart spumoni mold well.
  • If you don't have a spumoni mold, a 1 quart gelatin mold will work very well.
  • First Mixture: Combine milk, sugar, egg yolks and vanilla in a sauce pan.
  • Cook over low heat, stirring constantly until thickend (like a pudding).
  • Cool mixture.
  • Place cooled mixture in a freezer tray and freeze until medium hard (about 2 hours).
  • It should be soft enough to spoon out easily, but hard enough to hold its shape.
  • Second Mixture: In Bowl, beat heavy cream and sugar together until stiff.
  • Gently mix in the cherries, orange peel and almonds.
  • Chill the second mixture thoroughly in the refrigerator.
  • Filling Mold: When first mixture is ready (semi-frozen), remove from freezer tray and line the inside of the chilled mold with it.
  • With the back of a spoon, shape a hollow in the middle of the first mixture.
  • Fill the hollow with the second mixture.
  • Cover the top of the mold with plastic wrap or waxed paper, and freeze for about 2 hours (until very firm).
  • To serve, dip mold briefly in warm water and unmold onto a serving plate.
  • Cut spumoni into 6-8 portions.

Nutrition Facts : Calories 370.8, Fat 21.1, SaturatedFat 12.2, Cholesterol 223.1, Sodium 61.3, Carbohydrate 41.5, Fiber 0.2, Sugar 36, Protein 5.5

SPUMONI ICE CREAM TERRINE RECIPE



Spumoni Ice Cream Terrine Recipe image

This fun and easy Italian-American Ice cream dessert is flavored with chocolate, pistachio, and cherry-almond.

Provided by Yvonne Ruperti

Categories     Dessert     Ice Cream

Time 5h

Yield 8

Number Of Ingredients 8

3 cups pistachio ice cream, softened
3 cups vanilla (or cherry vanilla) ice cream, softened
1 cup maraschino cherries, chopped
1/3 cup sliced almonds, chopped
2 tablespoons cherry brandy
1 teaspoon almond extract
A few specks pink food coloring
3 cups chocolate ice cream, softened

Steps:

  • Line 9- by 5-inch loaf pan with plastic wrap. Place 12- by 8-inch piece of parchment paper into pan, letting sides overhang the edges. Spread pistachio ice cream into pan and smooth the top. Freeze until semi-frozen, about 20 minutes.
  • Stir vanilla ice cream, chopped cherries, almonds, brandy, and almond extract until combined. Stir in food coloring (if using) to desired shade of pink. Spread over pistachio ice cream. Freeze for 30 minutes, or until semi-firm.
  • Spread chocolate ice cream over cherry ice cream and smooth top. Wrap and freeze until completely solid, 3 to 4 hours. Remove from pan, remove wrap, and slice with a hot, wet, knife.

Nutrition Facts : Calories 374 kcal, Carbohydrate 46 g, Cholesterol 55 mg, Fiber 3 g, Protein 7 g, SaturatedFat 10 g, Sodium 108 mg, Sugar 41 g, Fat 19 g, ServingSize serves 8, UnsaturatedFat 0 g

SPUMONI



Spumoni image

Categories     Bean

Yield makes 12 servings

Number Of Ingredients 16

For the Vanilla Ice Cream
2 cups milk
3/4 cup sugar
5 large egg yolks
1 vanilla bean, cut in half, or 1 1/2 teaspoons vanilla extract
For the Chocolate Ice Cream
2 cups milk
3/4 cup sugar
5 large egg yolks
1/2 cup cocoa powder
For the Whipped Cream
1 cup heavy cream
1/4 cup sugar
12 amarene cherries, cut in half (see note below)
3 tablespoons toasted pistachio nuts, cut in small pieces (see note on page 381)
1 tablespoon candied orange peel, chopped very fine

Steps:

  • Prepare the vanilla and chocolate ice-cream bases: Whisk 2 cups milk, 3/4 cup sugar, and 5 egg yolks together in a heavy 2-quart saucepan until blended. Drop in the vanilla bean, and set the saucepan over very low heat. Switch to a wooden spoon and cook, stirring constantly, until the mixture is thick, about 10 minutes. (If you have an instant-reading thermometer, check the temperature from time to time. The base will thicken shortly after the temperature reaches 180° F.) Strain the mixture into a small bowl, and cool to room temperature with a piece of plastic wrap pressed directly to the surface. Clean the saucepan. Whisk 2 cups milk, 3/4 cup sugar, 5 egg yolks, and the cocoa together in the saucepan until blended. Cook and stir as described above until thickened. Strain the chocolate mixture into a separate small bowl and cool as above. The bases can be refrigerated for up to 1 day before continuing.
  • If you have an ice-cream maker, freeze the ice-cream bases separately, according to manufacturer's directions, and set the finished ice creams in the freezer as you finish. If you don't have an ice-cream maker, place the bowls of ice-cream base in the freezer and freeze, stirring occasionally, until the mixture is frozen but soft enough to be spooned out easily.
  • Whip the cream and 1/4 cup sugar in a chilled bowl until it holds stiff peaks. Gently fold the cherries, nuts, and candied peel into the whipped cream. Refrigerate the whipped cream.
  • Line up six 10-ounce paper soft-drink cups on your work surface. Remove the vanilla ice cream from the freezer. (If it has become too hard to scoop easily, let it stand at room temperature 5 to 10 minutes.) Working quickly, scoop one-sixth of the ice cream into one of the cups and spread it into an even layer that comes about 3 inches up the sides of the cup and is about 1/4 inch thick, leaving enough room in the center for a layer of chocolate ice cream and the whipped-cream filling. Place the cup in the freezer immediately and repeat with the remaining ice cream and cups. Freeze until the vanilla ice cream is solid, 15 to 30 minutes.
  • Check the consistency of the chocolate ice cream. If it is too solid to spoon easily, let it stand at room temperature 5 to 10 minutes. Tear off six squares of plastic wrap or wax paper large enough to cover the tops of the ice-cream molds, and set them close by. Take the flavored whipped cream out of the refrigerator and have it close by. Take one of the cups out of the freezer and spoon a layer of the chocolate ice cream inside the vanilla ice cream, making that layer even with the top of the vanilla ice cream and leaving enough space in the center for the whipped-cream filling. (You may not need a full sixth of the chocolate ice cream to do this.) Drop a little of the whipped cream into the center of the mold and tap the surface of the cup to settle the whipped cream into the indentation. Add the whipped cream little by little, tapping the cup after each addition, until the whipped cream is even with the ice-cream layers. Cover with a piece of plastic wrap or wax paper pressed directly to the surface, and return immediately to the freezer. Repeat with the remaining cups. Freeze for at least 2 hours or up to one day before serving.
  • To serve, remove wax paper or plastic wrap. With a sharp, serrated knife, cut the cup in half lengthwise from the top, straight through the ice cream. Working carefully, peel the cup from the spumoni halves and serve on chilled plates.

SEMI-HOMEMADE SPUMONI



Semi-Homemade Spumoni image

From 'The Ultimate Dessert Book' by Linda Lewis. This spumoni is a lovely semi homemade version of the classic Italian dessert. Rich and decadent. A wonderful ice cream to serve at Christmas, or following an Italian feast. Enjoy! Note: Spumoni is at its best when served slightly softened, so transfer from freezer to refrigerator about an hour before serving. Cook time is freezer time. Makes about 1 1/2 quarts.

Provided by BecR2400

Categories     Frozen Desserts

Time 5h45m

Yield 1 1/2 quarts, 8-10 serving(s)

Number Of Ingredients 11

1 quart vanilla ice cream
2 cups heavy cream
6 tablespoons powdered sugar
6 tablespoons marsala wine
1 cup thinly sliced fresh strawberries
1/2 cup coarsely chopped candied red cherries
1/2 cup coarsely chopped candied pineapple
1/4 cup coarsely chopped dried apricot
1 tablespoon finely chopped candied lemon peel
1/2 cup blanched slivered almond
1/4 cup coarsely chopped semisweet chocolate (pieces or squares)

Steps:

  • Soften ice cream in a large bowl, but do not allow to melt.
  • Beat cream in a medium-size bowl until stiff. Beat in the powdered sugar. Fold mixture into softened ice cream. Stir in the Marsala, then fold in the strawberries, cherries, pineapple, apricots, lemon peel, almonds and chocolate.
  • Turn mixture into a shallow metal bowl. Cover securely with plastic wrap; place in freezer. Stir spumoni several times during freezing, to keep it creamy and prevent fruit from sinking to the bottom.
  • Spumoni is at its best when served slightly softened, so transfer from freezer to refrigerator about an hour before serving.
  • Makes about 1 1/2 quarts.

Nutrition Facts : Calories 501, Fat 36.3, SaturatedFat 19.9, Cholesterol 110.6, Sodium 81.6, Carbohydrate 31.6, Fiber 2.7, Sugar 23.9, Protein 6.3

More about "semi homemade spumoni recipes"

INDIVIDUAL SIMPLE SPUMONI BAKED ALASKA | WHAT'S …
individual-simple-spumoni-baked-alaska-whats image
2011-01-14 Spumoni Ice cream Semi-Homemade 3 cups pistachio ice cream, softened 3 cups vanilla (or cherry vanilla) ice cream, softened 1 cup …
From whatscookinitalianstylecuisine.com
Estimated Reading Time 3 mins


10 BEST SPUMONI ICE CREAM RECIPES | YUMMLY
10-best-spumoni-ice-cream-recipes-yummly image
2020-12-01 Spumoni Ice Cream Princess Cake Rise and Shine. butter, baking soda, cream of tartar, sugar, white sugar, milk and 5 more.
From yummly.com
5/5 (2)


SPUMONI ICE CREAM - THE SPRUCE EATS - MAKE YOUR BEST …
spumoni-ice-cream-the-spruce-eats-make-your-best image
2019-06-26 Spumoni is a labor of love to make at home, but the quality can't be beaten. We’ve made the recipe a little easier for you by incorporating a store …
From thespruceeats.com
3.1/5 (7)
Total Time 5 hrs 15 mins
Category Dessert
Calories 304 per serving


SPUMONI GELATO BOMBE RECIPE - RECIPES.NET
2020-12-04 Stir gelato and spoon mixture into a loaf pan, enough to make a 1-inch layer. Smooth evenly and cover with plastic wrap. Freeze for 30 minutes. Repeat step 2 for the …
From recipes.net
Cuisine Italian
Category Ice Cream
Servings 8
Total Time 9 hrs 30 mins
  • Butter a loaf pan then line with parchment paper or wax paper, one paper going along the width and one along the length. Leave a generous overhang of paper on all sides.
  • Remove strawberry gelato from the freezer and allow to soften about 10 minutes, or microwave for several seconds till slightly soft but still holding its shape.
  • Stir gelato and spoon mixture into a loaf pan, enough to make a 1-inch layer. Smooth evenly and cover with plastic wrap. Freeze for 30 minutes.
  • Repeat step 2 for the pistachio gelato, then spoon a 1-inch layer over the frozen strawberry. Smooth, cover with plastic, and freeze for another 30 minutes.


SPUMONI SLICES RECIPE | RECIPELAND
1996-01-28 To shape dough, line bottom and sides of an 8 x 4 x 2 inch loaf pan with clear plastic wrap. Press pink dough evenly in pan. Top with chocolate dough. Top with green dough. Cover and chill for 4 to 24 hours. Invert pan; remove dough. Remove plastic wrap. Cut dough into ¼ inch thick slices; cut each slice crosswise into three pieces.
From recipeland.com
Servings 84
Calories 875 per serving
Total Time 25 hrs


HOMEMADE ITALIAN SPUMONI ICE CREAM GELATO RECIPE
Spumoni ice cream is traditionally made in a half-circle shaped mold, resulting in a bomb-like dessert with a cherry layer in the center, followed by a pistachio layer and chocolate layer on top. But, in this recipe, a loaf pan is used instead of a half-circle mold. This is an easy recipe for the most popular spumoni ice cream.
From trendyouths.com


RECIPE: SPUMONI SQUARES (COOKIES) - RECIPELINK.COM
1/2 cup semi-sweet chocolate mini chips 2 drops green food coloring 1/2 cup shelled and chopped pistachio nuts 1 drop red food coloring 1/4 cup candied cherries, finely chopped Beat butter and sugar in a large bowl with electric mixer until blended. Beat in egg and vanilla. On low speed, beat in flour until blended. Shape dough into a brick and cut in thirds. Melt 2 1/2 …
From recipelink.com


SPUMONI | CHEFSTEPS
Spumoni | ChefSteps. Spumoni. Spumoni is a classic Italian dessert that in the United States evolved into an ice cream layered with whipped cream and often flavored with chocolate, cherry, and pistachio. This recipe applies new techniques to each of those components. Used In. Explore other Recipes. Take the first step.
From chefsteps.com


ITALIAN SPUMONI RECIPE: HOW TO MAKE ITALIAN SPUMONI - EASY ...
This spumoni is a lovely semi homemade version of the classic Italian dessert. Rich and decadent. A wonderful ice cream to serve at Christmas, or following an Italian feast. Enjoy! Note: Spumoni is at its best when served slightly softened, so transfer from freezer to refrigerator about an hour before serving.
From recipegoulash.com


LAYERED SPUMONI PIE RECIPE LIST - SALEWHALE.CA
Ingredients. 1-1/2 cups. chocolate cookie baking crumbs. 1/3 cup. butter, melted. 9. maraschino cherries with 2 Tbsp. reserved juice, divided. 1 pkg. (250 …
From salewhale.ca


SPUMONI CAKE
Recipe Place a rack in the center of the oven and preheat the oven to 350 degrees. Mist a 12-cup Bundt pan with vegetable oil spray and dust with flour. Set the pan aside. Place the cake mix, pudding mix, water, oil, and eggs in a large mixing bowl and blend with an electric mixer on low speed for 30 seconds. Increase the mixer speed to medium ...
From recipecircus.com


HOMEMADE SPUMONI ICE CREAM RECIPE - EASY RECIPES
10 Best Spumoni Ice Cream Recipes; Spumoni Ice Cream Sammies Recipe; SPUMONI ICE CREAM Divide 2 (1/2 gallon) containers of ice cream (vanilla) in half. 1 quart chocolate ice cream. 1st Layer: 1 bottle of maraschino cherries, sliced thin on bottom of square pan. Flavor 1 portion of softened vanilla ice cream with rum flavoring to taste. Place the smallest bowl into the semi …
From recipegoulash.com


480 SEMI HOMEMADE. IDEAS | YUMMY FOOD, DELICIOUS DESSERTS ...
Sep 27, 2021 - Explore Gayla Truett-noel's board "semi homemade.", followed by 894 people on Pinterest. See more ideas about yummy food, delicious desserts, desserts.
From pinterest.com


SEMI HOMEMADE SPUMONI RECIPES
Semi Homemade Spumoni Recipes VALERIE'S SPUMONI. Provided by Valerie Bertinelli. Categories dessert. Time 10h35m. Yield 9 to 12 slices. Number Of Ingredients 9. Ingredients; Nonstick cooking spray: 15 chocolate wafers: 2 tablespoons dark chocolate sauce: 1 pint chocolate-chocolate chip gelato or ice cream, such as Talenti Double Dark Chocolate : 1 pint …
From tfrecipes.com


SUPER EASY SPUMONI CAKE | RECIPE | SPUMONI CAKE, SPUMONI ...
Feb 9, 2013 - I was craving the spumoni flavors one night and was too lazy to go to the grocery store. I looked in my cabinets and found I had all the spumoni flavors at home! I whipped this semi-homemade creation and enjoyed it with friends and family! What a hit it was :)
From pinterest.com


ITALIAN SPUMONI RECIPES
1/2 cup dried cherries. Steps: Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper. Mix the flour, baking powder and salt in a small bowl and set aside. In a large bowl, whisk the butter, brown sugar and granulated sugar until combined. Add in the whole egg, egg yolk and almond and vanilla extracts.
From tfrecipes.com


Related Search