Italian Desserts!

Today we made a variety of classic Italian desserts (some of them with our own spin on things). The campers also chose a name for their Italian restaurant and we had a job fair. We can't wait to see the opening of their new business on Friday. In the mean time, enjoy the recipes and photos!

Cannoli

For the Filling

2 3/4 cups (22 ounces) mascarpone cheese

3/4 cup confectioners' sugar

3 tablespoons mini semisweet chocolate chips

3/4 teaspoon pure vanilla extract

3/4 teaspoon finely grated orange zest

1/4 teaspoon fresh lemon juice

For the Cannoli Shell

½ cup whole wheat flour

½ cup almonds, finely chopped in food processor

½ cup oats, finely chopped in food processor

½ cup maple syrup

½ cup brown sugar

¼ cup butter

¼ cup oil

1 tsp. vanilla extract

To Garnish

4 ounces semisweet chocolate (preferably 61 percent cacao)

1/2 cup shelled unsalted pistachios, finely chopped

Confectioners' sugar, for dusting

Preheat oven to 350F.

With an electric mixer on medium speed, beat mascarpone and confectioners' sugar until fluffy. Beat in chocolate chips, vanilla, zest, and lemon juice. Cover with plastic wrap, and refrigerate.

Combine all the cannoli shell ingredients in a medium mixing bowl. Prepare a baking sheet with parchment paper and cooking spray or use a silpat mat. Portion out 1 tsp. batter onto the mat, leaving at least 4-5 inches between each cookie. Bake 8-10 minutes or until cookie has spread out and is golden brown.

Allow cookies to cool slightly (no more than 1 minute). Very gently, lift the cookies from the baking sheet and wrap around cannoli molds or the round end of a whisk to form a shell.

Transfer filling to a pastry bag fitted with a tip. Pipe filling into one end of a shell to the center, then into other end. Repeat with remaining shells and filling. Dust with confectioners' sugar, roll edges in pistachios and serve immediately. 

Cornmeal Cake with Rosemary Syrup and Fresh Berries

For the Cake

1 stick butter, softened

1 cup sugar

1 cup yellow cornmeal

¾ cup flour

1 tsp. baking powder

¾ tsp. salt

2 eggs

1 egg yolk

2/3 cup milk.

For the Rosemary Syrup

2 cups water

½ cup sugar

4 sprigs rosemary

To Serve

2 cups whipped cream

2 cups mixed berries

Preheat oven to 350F. Spray an 8x 2in round cake pan with cooking spray.

Combine all the ingredients for the cake in a mixing bowl and beat 3 minutes until pale yellow in color.

Pour batter into prepared pan and bake in the middle of the oven 40 minutes or until a toothpick, inserted into the middle of the cake, comes out clean.

While cake is baking, combine ingredients for the syrup in a saucepan. Simmer for five minutes. Remove from the heat and allow to steep for 10 minutes

Remove cake from baking tin. While it is still warm, brush 1/3 cup syrup over the cake. Reserve extra syrup and use as needed.

Cut cake and serve with whipped cream, blackberries and remaining rosemary syrup.