Cranberry Orange Tort

 PrintA perfect recipe for Thanksgiving…Its easy to prepare, and it makes two!cran b1

Cranberry Orange Torte


¾ cup salted butter softened

1½ cups granulated sugar, plus ¼ cup

1  12oz. bag fresh cranberries

1 cup flour

2 large eggs

1 cup roughly chopped walnuts

1 teaspoon of fresh orange rind

1 teaspoon pure vanilla extract

1 teaspoon orange extract

Step by Step

1  Combine butter and sugar in bowl of stand mixer, beat on medium high speed 3 minutes until fluffy


2   Add flour, eggs, nuts, orange rind, and extracts; mix 1 minute on low speed

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3  Place cranberries in colander; rinse under cold water; strain; sprinkle 1/4 cup sugar over cranberries; toss to coat all cranberries evenly with sugar

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4  Using rubber spatula fold sugared cranberries evenly into batter


5  Prepare two 9 inch glass pie plates with bakers joy cooking spray


6  Divide batter into two equal halves

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7  Spread each batter half  into one prepared pie plate



8  In preheated 350 degree oven bake 1 hour; cool 15 minutes

9 Serve with Vanilla Bean ice cream or sweetened whipped cream

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Makes 2 Torts

Caramel Apple Crisp Is On The Dessert Menu Tonight!

  • PrintYou will never look at Apple Crisp quite the same way after trying this recipe…It’s scrumptious!

final crispCaramel Apple Crisp

A few years ago I created and posted this recipe…It’s become a fall favorite in our home…If you love caramel apples, and apple crisp, this is a must try recipe! I can’t wait to serve it for dessert tonight with a scoop of Vanilla Bean Gelato using apples from our dear friends Jeremy and Tanya Frost’s fruitful back yard Apple Tree! I have never seen a tree bearing 2 different verities of apples growing from a single tree trunk! Both the red Gala and yellow Golden Delicious tasted delicious! Jeremy held the ladder for me while I hand picked and filled 2 large bags last Saturday! The Frost’s apple tree was a magnificent sight in their yeard this year! Jeremy reported that this years harvest is the best in the past several years, and that this was the first year it beared two types of apples. Thank you for sharing your special tree with me, I’m having a great time in the kitchen whipping up our fall favorite confections and have also created a few new recipes that have been big hits! 

Continue reading “Caramel Apple Crisp Is On The Dessert Menu Tonight!”

Banana Cupcakes with Coconut Cream Filling & Nutella Buttercream Frosting



Banana Cupcakes with Coconut Cream Filling & Nutella Buttercream Frosting

A small container of Coconut Cream Filling used in a cake inspired me to create this Cupcake for dessert  a few days after Easter, during my quest to create new recipes using leftovers and  ingredients from our Easter Feast…I have to say…They the Banana Cupcakes are OUTSTANDING!!!!

Click Read More for recipe detailsIMG_8549 Continue reading “Banana Cupcakes with Coconut Cream Filling & Nutella Buttercream Frosting”

Sista Felicia’s Signature Homemade St. Joseph Zeppole



This morning while whipping up a few batches of my famous St. Joseph Zeppole for tonight’s Novena Coffee, I decide to fix a special tray for my Comere Bridget Mathews, to serve at their families St. Joseph Feast at the Mathews family home this afternoon! After all a St. Joseph Feast is not complete without St. Joseph Zeppole Pastry. A Traditional St. Joseph Zeppole is filled with a pastry custard and or sweetened ricotta cream filling toped with either cherries, candied fruits and or small chocolate pieces, finished with a light dusting of Confectioners sugar. Today I prepared my signature St. Joseph Zeppole Pastry, in an equal assortment of  pastry custard, and sweetened ricotta cream filling, accompanied with sweetened cherries!


Bridget Mathews Writes~ Melodey might have to have dessert before lunch! Thank you Felicia for the zeppole delivery!! They look delish!!!

mathews family st joseph zeppole suprise

Each year I prepared 168 St. Joseph Zeppole for our families Feast, and all 168 Zeppole were enjoyed as fast as the freshly baked pastry shells were filled. This year I’m definitely planning to make a few dozen more!  

Click read more for Sista Felicia’s St. Zeppole Photo Gallery

Continue reading “Sista Felicia’s Signature Homemade St. Joseph Zeppole”

Celebrating “Little Christmas” with Mardi Gras King Cake!


Printking 44king cake halfking7king5

I always remember today is Little Christmas, because it’s Grandpa Joe’s Birthday (grandpa Capt. Joe, with the Wharf )! Did you know today that today is  also the Roman Catholic Holiday called the Epiphany? On this twelfth day after Christmas,  Sicilians call this this Roman Catholic holiday of the “Epiphany/ The Three kings day”, ” Little Christmas.” In New Orleans Three kings Day is Celebrated with the Traditional Kings cake. Below is my Sista Felicia “King Cake” recipe posted last spring…  I always knew my grandfather was a king!  Happy Birthday Grandpa. You will be forever in our hearts.  Enjoy!

gramp joe

Happy Birthday Grandpa !

Mark your calendar…Fat Tuesday will be celebrated on March 4th this year. Fat Tuesday is often referred to as “The Last Hurrah” marking the end of 2014 Carnival season. It’s the last day of eating sweets and rich foods before the fasting ritual of Lent season begins! King Cakes are traditionally made throughout all the days of Mardi Gras season. Every year I prepare this sweet treat for my kids, and each year we crown a new king or queen. The jeweled crown charm shown in the photos below is a charm my twins found in their very first “King Cake” given to them by my mother in-law Marsha, 12 years ago. I encourage you to whip up this sweet cake for Fat Tuesday this year, and indulge  in it’s rich sweetness!


king cake half

Formore photos and  Mardi Gras King Cake recipe details~ …click see more

Continue reading “Celebrating “Little Christmas” with Mardi Gras King Cake!”

Happy St. Lucia Day…Learn How To Make St. Lucia Pudding “Cuccia” Today With Sista Felicia!


Click link below for Video Recipe


Click Read More For Recipe Photo Gallery

Continue reading “Happy St. Lucia Day…Learn How To Make St. Lucia Pudding “Cuccia” Today With Sista Felicia!”

Gingerbread Muffin Tops With Mascarpone Frosting



ginger bread muffin tops with mascapone frosting (26)

Gingerbread Muffin Tops With Mascarpone Frosting

ginger bread muffin tops with mascapone frosting (19)

Click Read More For Step-by-Step Recipe Details

Continue reading “Gingerbread Muffin Tops With Mascarpone Frosting”

Abbey Mathews Is This Weeks GMG Cook


abby danish


Abbey Mathews Writes~

Just had to try the new recipe! They were delicious and my neighbors definitely approved!!
Abbey, your Blueberry Cheese Danish look delicious! Happy to hear they were enjoyed!  Thanks for sharing your photo!

The Gift That Keeps On Giving…This Weeks GMG Cook!



 Abbey Mathews is this weeks GMG Cook!

Abbey Mathews shares her photo of “Cherry Cheesecake Tart with Toasted Almond Coconut Crumble Topping”

and writes…”We have some very happy Dad’s around here today!”

Thank you for sharing your photo with GMG Abbey…looks yummy!

Click link below for my recipe details

Join the GMG Cooks Club by sending us your photos of a Sista Felicia Recipe !

Red White & Blue No Bake White Chocolate Delights



Happy Fourth of July!

Red White & Blue No Bake White Chocolate Delights


2  4.4oz Lindt White Chocolate bars

11/2 cups fresh blueberries

12 oz. fresh raspberries

Mini baking cups

Step -by-Step

1 melt both bars white chocolate in double boiler pan; stir until completely melted; carefully transfer “hot” melted chocolate to pastry bag fitted with Wilton #5 or #18 pastry tip *Note~ I highly recommend wearing oven mitts when fixing 1/2 teaspoon hot chocolate into cups”

2 line cookie sheet with mini baking cups; fix ½ teaspoon melted chocolate into each cup; top with 1 blueberry and 1 raspberry; drizzle white chocolate over tops; chill till ready to serve

*Note~ will keep refrigerated 24 hours



Cherry Cheesecake Tart with Toasted Almond Coconut Crumble Topping


Cherry Cheesecake Tart with Toasted Almond Coconut Crumble Topping


I created this recipe over the winter, it’s beyond delicious…I promise you won’t be disappointed!

Click continue for Cherry Cheesecake Tart with Toasted Almond Coconut Crumble Topping recipe details and photos Continue reading “Cherry Cheesecake Tart with Toasted Almond Coconut Crumble Topping”

Banana Split Scones



Banana Split Scones

This morning I created this recipe for my daughter Amanda, who requested freshly baked scones for breakfast.  I thought I whip up a batch using slightly overripe strawberries, and extra coconut milk leftover from another recipe.  The results were great! The scones are light and fluffy, and not overly sweet.  Tuck this recipe into your recipe box…strawberry season is around the corner!  


For Banana Split Scones recipe details and photos click continue Continue reading “Banana Split Scones”

Fudge Brownie Bars with Salted Caramel Pretzel Crust And Chocolate Ganache Frosting





Fudge Brownie Bars with Salted Caramel Pretzel Crust And Chocolate Ganache Frosting


My mother and daughter Amanda are currently obsessed with all things Salted Caramel.  When I spotted this bag of Salted Caramel Pretzels in snack aisle at Market Basket I immediately thought of them, and tossed a bag into my grocery cart. On my drive home from the store I began creating this recipe in my head… and as soon as the groceries were put away, I began baking.  Latter that night I served my mother and family with these heavenly Fudge Brownie Bars for dessert….they were a big hit that night, and an even bigger hit this past weekend at a friends BBQ.


 Click see more for Fudge Brownie Bars with Salted Caramel Pretzel Crust And Chocolate Ganache Frosting Step-by-Step recipe details and photos Continue reading “Fudge Brownie Bars with Salted Caramel Pretzel Crust And Chocolate Ganache Frosting”

Sista Felicia’s Marshmallow Peeps Easter Egg Suprise!

PrintscalDon’t you just love when inspiration strikes! Last week while shopping at Scalafini Bakery I noticed one of my favorite childhood Easter treats on the shelf for sale. The creative wheels in my head started turning and latter that afternoon I surprised my nieces and their friend Karlee Lorden with this Marshmallow Peeps Easter Egg Surprise! …And for the record it took 10 guesses before the girls guessed the correct filling inside the chocolate egg! They had a great time taking turns guessing during dinner time!


Can you guess what’s inside?

Click see more for the answer and Step-by-Step recipe details… Continue reading “Sista Felicia’s Marshmallow Peeps Easter Egg Suprise!”

Chifeletti Italian Cookies




almond 18

This morning I treated my morning tea friends with a freshly baked batch of  my favorite Italian Chifeletti Almond Cookies.  Chifeletti are perfect to serve with a hot cup of tea, coffee or espresso any time of day or night…they are simply heavenly delicious!

almond cookies 2

For recipe details click see more…. Continue reading “Chifeletti Italian Cookies”

Ricotta Cookies


ricotta lobstaer tail 014

Ricotta Cookies and a glass of ice cold milk is by far one of my twins most favorite after school snacks. Every time I make a trip to Joe Pace to purchase fresh ricotta they make sure I buy enough to make a batch of their favorite cookies!  Today I noticed a small container of ricotta in the refrigerator left over from our St. Joseph feast last week. I decided to surprise the kids this morning and whipped up a batch for them to enjoy for breakfast. This moist cake like textured cookie is perfect to serve with a glass of milk or cup of Cappuccino, any time of day or night…They are simply heavenly, and I can guarantee they won’t last long!

If you never tasted a Ricotta Cookie…Your Missing Out on something Big!!!!

Click see more for recipe details

ricotta lobstaer tail 008

Continue reading “Ricotta Cookies”

Mixed Berry and Peach Cobbler


mixed berry & peach cobbler (4)

Snow Storms and cooking go hand and hand in my world!. While my family is all cozied up by the fireplace watching funny videos, I am only a room away in my own little world cooking up a storm in the kitchen concocting dishes from left over grocery supplies from the holidays! First outta the oven is Mixed Berry & Peach Cobbler…A Yummy  treat on a cold winters day like this! I just love when a magically delicious recipe is developed from using a little of this and a little of that….and oops I don’t have that but I do have this!!! 

Mixed Berry & Peach Cobbler


2 1/2 cups fresh or frozen blueberries

1 tablespoon lemon zest

2 cups fresh strawberries;quartered

2 cups sliced skinless peaches; cut into 1/2 inch pieces

1 tablespoon lemon zest

1 tablespoon fresh lemon juice

1/4 cup flour

2 1/2 tablespoons cornstarch

2 tablespoons softened salted butter (used to butter ramekin cups)

1/2 cup granulated sugar (see note below)

Note~ I prefer to use vanilla infused sugar, recipe on page 126 of “Gifts Of Gold In A Sicilian Kitchen With Sista Felicia, Harvest” to order copies clink link below

Crumble Topping Ingredients

1 cup flour

1/2 cup granulated sugar

1/4 cup dark brown sugar

1/2 teaspoon kosher salt

1/2 teaspoon ground cinnamon

1 stick unsalted butter cut into bite-size pieces

1 packet instant apple cinnamon oatmeal


1 butter six Ramekins cups; arrange on parchment lined cookie sheet

mixed berry & peach cobbler (15)

2 place blueberries, strawberries, peaches, and lemon zest in large mixing bowl; mix well

mixed berry & peach cobbler (19)

3 add sugar, cornstarch and flour; mix well

mixed berry & peach cobbler (13)

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4 spoon approximately one cup berry mixture into each prepared ramekin

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5 combine first 6 ingredients of crumble topping in medium size mixing bowl; using pastry cutter, cut butter into dry ingredients until mixture is crumbly; add instant oatmeal; mix well

mixed berry & peach cobbler (8)

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6 top each with crumbled mixture; bake in preheated 350° oven 40-50 minutes; or until crumble is golden and fruit mixture is bubbly

mixed berry & peach cobbler (2)

mixed berry & peach cobbler (5)mixed berry & peach cobbler (3)
7 cool 10 minutes; top with the vanilla bean ice cream or whipped cream

berry cobbles last photo

Gingerbread Muffin Tops With Mascarpone Frosting


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Gingerbread Muffin Tops With Mascarpone Frosting

My daughter Amanda and I have had a craving for a Gingerbread Muffin from the Gingerbread Confection Bakery chain out of town for over a week…every once in while my husband (AKA “St Barry”) will surprises us with a box  of muffins from this yummy bakery located near his work. Yesterday, while doing some after Christmas shopping with my kids, I spotted a muffin top pan on clearance for $9.99 at Marshalls…there was no way I was leaving the store without it. For the reminder of the day my mission was to get home and whip up a batch of our favorite muffins and cure our carving!

Muffin Ingredients

1 stick salted butter

½ cup dark brown sugar

1 large egg

1 teaspoon vanilla bean paste

1/2  cup buttermilk

1/2  cup molasses

1 1/3 cup flour

3/4 teaspoon ground cinnamon

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1/2  teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon ground mace

1/4 teaspoon ground cardamom

1 six section muffin top pan

Mascarpone Frosting  Ingredients

4 ounces cream cheese

8 ounces mascarpone cheese

4  tablespoons salted butter softened

3 cups confectioners’ sugar; (plus 1/4 cup for final dusting)

2 tablespoons buttermilk

2 tablespoons fresh lemon juice

1 large pastry bag  & decorative frosting tip

Muffin Step-by-Step

1 combine butter and brown sugar in bowl of stand mixer fitted with paddle attachment; on medium speed, cream butter and sugar two minutes or until fluffy

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2 add egg, buttermilk , vanilla bean paste, and molasses; mix on low speed until all ingredients come together (mixture will be wet & lumpy)

3 in separate mixing bowl, sift all dry ingredients together

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4   add dry ingredients to wet ingredients in bowl of stand mixer; mix on low speed until thick batter is formed

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4 lightly spray muffin top pan with cooking spray

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5  fill each muffin section with 2/3 cup batter

filled muffin pan

6 in preheated 350° oven bake 15 minutes or until cake tester is  inserted and removed cleanly

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7 cool 10 minutes on wire rack before frosting

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Frosting Step-by-Step

1 place all frosting ingredients in bowl of stand mixer fitted with paddle attachment

2 mix on low speed until frosting begins to form and confectioners sugar is incorporated; increase mixer speed to medium; beat mixture until smooth and creamy

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3 transfer creamy frosting to large pastry bag fitted with a decorative frosting tip (I like to use my Wilton 6B tip); pipe frosting in center of each muffin top

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4  finish with light dusting of confectioners’ sugar

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Mission Complete!

Yields 6 Muffin Tops

Last night’s SingerSongwriterShuffle @ Giuseppe’s 4.4.2013

singer songwriter giuseppes thursdaysupdate

Last night’s players were Brian King, Randy Black, TMax, Christine Baze, Qwill (Jesse Ciarmataro) Bradley Royds, sitting in for Ken Cleveland (who hurt his hand and could not play) and ending the evening Jake Pardee.

Click photos for a lager view

DSC06868Brian King

DSC06896Randy Black

DSC06922T Max

DSC06951Christine Baze

DSC07009 (1)Qwill

DSC07047Bradley Royds


Jake Pardee

What a pleasure to hear all the originals they had to share. Next week singer songwriters are Annette Dion, Ken Cleveland, T Max, AnnMarie Shimanoski, Andy Pratt, Bradley Royds and Joe Wilkins.

Did I mention Giuseppe’s has the best chocolate espresso mousse ever! Best atmosphere, great food and excellent service.

Check em out >

Wynn Buffet Dessert Pic From the Rabbit

I’m generally not a buffet fan.  If you ever go to Vegas though, skip all the other Buffets and go to the one at Wynn.  Thanks to the Rabbit for this pic.