SPUMONI CHOCOLATE CHIP COOKIES
This is an Italian-inspired twist on an American tradition. My family loves spumoni ice cream, so I decided I'd try to alter my chocolate chip recipe to fancy them. In this creation, cherries and pistachios liven up already delicious chocolate chip cookies.
Provided by Serafina
Categories World Cuisine Recipes European Italian
Time 30m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda; set aside.
- Cream together the butter, white sugar, and brown sugar in a large bowl until smooth. Stir in the instant pudding mix until well combined. Beat in the eggs one at a time, then stir in the vanilla. Blend in the flour mixture. Fold in the chocolate chips, cherries, and pistachios. Drop by large spoonfuls onto ungreased baking pans.
- Bake in the preheated oven until light brown, about 10 minutes.
Nutrition Facts : Calories 247.4 calories, Carbohydrate 32.2 g, Cholesterol 35.8 mg, Fat 13.1 g, Fiber 1.3 g, Protein 2.7 g, SaturatedFat 7.6 g, Sodium 179.1 mg, Sugar 19.4 g
SPUMONI COOKIES
From the Knoxville News-Sentinel feature article about Christmas cookies, but these would be good year-round. They are very colorful and make a pretty presentation.
Provided by Barb Witherspoon
Categories Dessert
Time 30m
Yield 4 dozen
Number Of Ingredients 12
Steps:
- In bowl, combine flour, baking soda and salt, and set aside.
- In large bowl, using electric mixer on medium speed, beat butter, sugar and egg until light and creamy, about 3 minutes.
- On low speed, gradually add flour mixture and mix until smooth.
- Divide dough into thirds.
- With wooden spoon, stir melted chocolate into one portion.
- Stir pistachios - with enough green food coloring to make pastel dough - into the second portion.
- Stir cherries, almond extract and enough red coloring to make pink dough into the third portion.
- To distribute food coloring evenly, knead dough using palm of hand. Add a little coloring at a time until right shade is reached. Color will lighten some during baking.
- Line 12-by-2-by-2-inch empty wax-paper box with plastic wrap or wax paper.
- Press pink dough evenly into box.
- Cover with chocolate dough and then green dough.
- Press down firmly to make even layers.
- Cover and chill until firm, at least 3 hours.
- Fifteen minutes before baking, preheat oven to 375 degrees.
- Cut roll into 1/4-inch slices.
- Place about 2 inches apart on cookie sheet. Bake in preheated oven 7-11 minutes or until set and lightly browned around edges.
- Cool for 5 minutes on sheet and then transfer to rack and cool completely.
Nutrition Facts : Calories 902, Fat 54.6, SaturatedFat 31.5, Cholesterol 174.9, Sodium 570.7, Carbohydrate 94.5, Fiber 3.4, Sugar 38.3, Protein 11.7
ITALIAN SPUMONI COOKIES ("SPUMOOKIES")
Provided by Jeff Mauro, host of Sandwich King
Time 55m
Yield About 14 large cookies
Number Of Ingredients 12
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. Mix until incorporated.
- Slowly fold the flour mixture into the sugar-egg mixture with a rubber spatula until even. Fold in the chocolate chips, pistachios and cherries.
- Divide the batter into about 1/4 cup balls and space about 2 inches apart on the prepared baking sheets. Bake for 10 minutes. Rotate the sheets 180 degrees, switch racks and then bake until slightly golden brown, an additional 8 to 10 minutes. Let cool, and eat on Christmas morning with a hot cup of coffee and amongst piles of wrapping paper and elated pajama'd kids.
VALERIE'S SPUMONI
Provided by Valerie Bertinelli
Categories dessert
Time 10h35m
Yield 9 to 12 slices
Number Of Ingredients 9
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.
CHOCOLATE CHIP PISTACHIO COOKIES
Of all the cookies I prepare at Christmas, these are the most popular. My husband and sons gobble them up so fast, I make at least three batches!-Lynne Ogg, Cedar, Minnesota
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 6 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, pudding mix and baking powder; gradually add to creamed mixture and mix well. Stir in chocolate chips. Refrigerate for 1 hour or until easy to handle., Roll dough into 1-in. balls. Place 2 in. apart on greased baking sheets; flatten slightly with the bottom of a glass. , Bake at 350° for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks.
Nutrition Facts : Calories 80 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 52mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
SPUMONI ICE CREAM CAKE
Spumoni is a frozen Italian-American dessert made by layering pistachio, cherry and chocolate (or sometimes vanilla) gelati. This showstopper ice cream cake version looks difficult, but it's made with store-bought ingredients, so it mostly involves shopping and assembly. The layers can be stacked ahead, and you also don't have to worry too much about its melting rapidly: The cake's sheer volume and store-bought ice creams' stabilizers help it stay cold. For a Neapolitan-style cake, you could swap strawberry ice cream for the cherry and vanilla for the pistachio. The only true challenge here is making sure there's room in your freezer, since this cake is about 4 inches tall.
Provided by Ali Slagle
Categories cakes, ice creams and sorbets, dessert
Time 6h50m
Yield About 16 servings
Number Of Ingredients 9
Steps:
- Remove the lid from the cherry ice cream and let sit at room temperature until the ice cream softens to the consistency of thick cake batter, 5 to 10 minutes. Remove the lids from the pistachio and chocolate ice creams and let soften in the refrigerator until the ice creams are softened to the consistency of thick cake batter, 20 to 30 minutes.
- While the ice creams soften, cover the bottom of a 9-inch springform pan with one layer of whole amaretti cookies, flat sides down. Put the remaining amaretti in a resealable plastic bag and crush with a heavy pan. Line another 9-inch round cake pan with plastic wrap, leaving a few inches of overhang. Add the crushed cookies and set aside until Step 4.
- On top of the whole cookies in the springform pan, spread the softened cherry ice cream in an even layer. Tap the pan gently on the counter to remove air pockets. Distribute the maraschino cherries over the cherry ice cream, saving a handful for the top of the cake. Spread the softened pistachio ice cream in an even layer on top of the cherries. Tap the pan gently on the counter to remove air pockets. Cover the pan with plastic wrap and freeze until firm, about 2 hours or up to 1 week. (If at any point the ice cream is melting to liquid, pop the cake and ice creams in the freezer to firm to a spoonable consistency.)
- Immediately after placing the cherry and pistachio layers in the freezer, prepare the chocolate layer: Shake to distribute the cookie crumbs evenly in the cake pan. Spread the softened chocolate ice cream in an even layer over the cookies. Press down as you go to adhere the ice cream to the cookies, then tap the pan on the counter to remove air pockets. Cover the pan with plastic wrap and freeze until firm, about 2 hours or up to 1 week.
- Run a knife around the cake in the springform pan, then unmold the springform and transfer the cake to a serving plate. Use the plastic wrap overhang to remove the chocolate ice cream out of the cake pan. Invert the layer onto the pistachio ice cream so the crushed cookies are on top (do not remove the plastic wrap). Freeze until set, about 4 hours or overnight.
- When you're ready to serve, whip the cream with the sugar and salt until stiff peaks form. Remove the cake from the freezer and remove the plastic wrap from the cake. Working quickly, with a spoon or offset spatula, frost the sides and top of the cake with the whipped cream, then decorate with sprinkles and the reserved maraschino cherries. Serve right away. (If you find the cake too solid to cut, run your knife under hot water before slicing and wipe it dry between cuts. Also remember that the first piece is always the trickiest to get out.)
SPUMONI
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
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
SPUMONI CHOCOLATE CHIP COOKIES
This is an Italian-inspired twist on an American tradition. My family loves spumoni ice cream, so I decided I'd try to alter my chocolate chip recipe to fancy them. In this creation, cherries and pistachios liven up already delicious chocolate chip cookies.
Provided by Serafina
Categories Italian Cookies
Time 30m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda; set aside.
- Cream together the butter, white sugar, and brown sugar in a large bowl until smooth. Stir in the instant pudding mix until well combined. Beat in the eggs one at a time, then stir in the vanilla. Blend in the flour mixture. Fold in the chocolate chips, cherries, and pistachios. Drop by large spoonfuls onto ungreased baking pans.
- Bake in the preheated oven until light brown, about 10 minutes.
Nutrition Facts : Calories 247.4 calories, Carbohydrate 32.2 g, Cholesterol 35.8 mg, Fat 13.1 g, Fiber 1.3 g, Protein 2.7 g, SaturatedFat 7.6 g, Sodium 179.1 mg, Sugar 19.4 g
SPUMONI CHUNK COOKIES
Prize-Winning Recipe 2009! Cherries, chocolate and pistachios transform sugar cookie mix into a flavorful "spumoni" burst.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 24
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. In large bowl, stir cookie mix, butter and egg until soft dough forms. Stir in cherries, chocolate chunks and nuts.
- On ungreased cookie sheets, drop dough by heaping tablespoonfuls (or use level 3 tablespoon-size scoop) about 2 inches apart.
- Bake 10 to 12 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely.
Nutrition Facts : Calories 210, Carbohydrate 27 g, Cholesterol 20 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Cookie, Sodium 110 mg, Sugar 18 g, TransFat 1 g
CHOCOLATE-DIPPED SPUMONI COOKIES
I combined my favorite cookie and ice cream into one dessert. With so many delicious flavors going on, it's hard to eat just one. - Erica Ingram, Lakewood, Ohio
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 6 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; gradually beat into creamed mixture. Stir in 1 cup each pistachios and cherries., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until set. Cool on pans 2 minutes. Remove to wire racks to cool completely., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip each cookie halfway into chocolate, allowing excess to drip off; sprinkle with remaining pistachios and cherries. Place on waxed paper; let stand until set.
Nutrition Facts : Calories 105 calories, Fat 6g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 65mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.
SPUMONI SLICES - ITALIAN CHRISTMAS COOKIES
These three colored cookies are pretty simple to make and add a nice touch of color to your gift platters
Provided by Steve_G
Categories Dessert
Time 57m
Yield 84 cookies, 42 serving(s)
Number Of Ingredients 15
Steps:
- Beat shortening and margarine or butter about 30 seconds or till softened.
- Add half the flour, the sugar, egg, 2 tablespoons milk, vanilla, baking soda, and 1/4 teaspoons salt.
- Beat till thoroughly combined, scraping sides of bowl occasionally.
- Stir in remaining flour.
- Divide dough into thirds.
- Into one portion, mix chocolate and 2 teaspoons of the milk.
- Into second portion, mix cherries.
- Into third portion mix nuts, remaining milk, flavoring, and enough green food coloring to tint dough.
- 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.
- Preheat oven to 375 degrees.
- Invert pan; remove dough.
- Remove plastic wrap.
- Cut dough into 1/4 inch thick slices; cut each slice crosswise into three pieces.
- Place 2 inches apart on ungreased cookie sheet.
- Bake in 375 oven 8 to 10 minutes or till edges are lightly browned.
- Remove and cool on rack.
- Drizzle with powdered sugar icing tinted green or with melted chocolate.
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