Electric Mixer

This dessert is the Italian version of a hot fudge sundae. Traditionally it’s made with vanilla ice cream, but I love chocolate, so why not?

One word: easy. Make that two: delicious.

Amaretti cookies are a must for this recipe; there really isn’t any substitute for that crunchy almond flavor and texture. They’re becoming more and more popular and easier to find, especially in Italian specialty stores, and they last for a long time; so when you find them, stock up.

Cannoli (“pipes”) are said to be one of the unshakable rocks of Sicilian desserts, and these days they can be found in almost every Italian pastry shop in America. They are crispy fried pastry tubes that are filled with sweetened ricotta cheese or sometimes pastry cream. The tubes are time-consuming to make, but the filling is easy, and dolloped over fresh berries, well, it just brings me home.

Make these for your little girl’s next tea party; they are pretty and so easy to make. Or feel free to make these in a regular-size muffin tin, increasing the baking time by about 5 minutes.

A lot of steps go into putting this cake together but since it starts with a boxed cake mix, none of them is very difficult. All the effort goes into the creamy-crunchy filling, made from hazelnut brittle that is a delicious candy all on its own. It makes for a spectacular birthday cake.

Anytime I can find a way to incorporate Nutella into a recipe, I will. These treats are what my grandmother used to make and referred to as “biscotti.” So in keeping with her tradition, I’ll do the same, even though these are more like a drop cookie, more buttery and moist than the usual biscotti, which are generally quite hard and dry.

Pound cakes are perennially popular because they are such good keepers; this one will keep in the freezer for up to six months if it’s tightly wrapped. Pull it out and dress it up or dress it down; it’s great either way.

More cakey than crispy, these ladylike little tea cakes puff up as they bake, almost like little muffin tops. The lemon glaze on top adds a tart, crunchy layer.

Here’s another recipe in which just a few ingredients come together to make a big, big impression. It’s not as dense as the name suggests, because the beaten egg whites lighten it up considerably, as do the crumbled cookies. Think of this next time you’re looking for an unusual birthday cake; with its layer of marmalade and crumbled cookie topping it’s elegant enough for any important occasion.

Believe it or not, cakes like this one, featuring nuts and dried fruits, are very popular in Venice. There it would be considered an afternoon snack to serve with coffee, but it’s wonderful for breakfast as well.

Zeppole are little doughnuts that are sold on the street in Naples and at street fairs. They are usually served with a simple dusting of powdered sugar, but the combination of chocolate and orange in this version is just to die for. Eat these warm, because they become heavy and doughy once they cool (if they stay around that long!).

If you’re intimidated by the prospect of making a mousse, this recipe is pretty cool. Once you’ve warmed up the milk, just combine everything in the blender, then pop it in the fridge to chill. Desserts don’t get any easier than that. Top individual servings with any kind of flavored cream you like; I like orange with chocolate, but a cinnamon cream would be nice, too.

If you have always wanted to try making ice cream at home but haven’t wanted to invest in an ice-cream maker, give this recipe a try. Semifreddo is a very rich, creamy dessert, but the lemon juice and limoncello make this one seem very light, despite all the egg yolks and cream.

This is the chocolate lover’s answer to panna cotta. It’s quite similar to a mousse but the gelatin makes it a bit firmer.

When the temperature is particularly frigid, only the promise of a cup of this steaming hot spiced coffee will get me up the mountain for a day of skiing. Fortunately, it is just as inviting on a damp rainy day!

Olive oil in a muffin? It may sound strange, but the first impression you’ll get from these muffins is the citrus zests and almonds, not the fruity flavor of the olive oil. What the oil contributes is a more delicate, cakey consistency and a moist, rich texture.

There’s a lot of flavor in these little crackers, which are the perfect blend of flakey and cheesy. I add these to a bread basket, crumble them over salads, and float them in soup. They keep well in a sealable plastic bag, so make a double batch; you’ll find lots of ways to use them.

For entertaining I usually prefer dishes that can be made ahead of time, but I make an exception for this one. It does need to be assembled at the last minute; but when you want something particularly beautiful to start a small dinner party, it’s worth the extra effort. The flavor of mint really shines through and the colors are stunning together, especially if you use a mix of heirloom tomato varieties.

This is a basic recipe for making your own freshly whipped cream. You can halve, double, or triple this recipe depending on how many milkshakes you are making. Figure on about 1/4 cup per shake. Also, you can add other flavorings and extracts. Just make sure that the heavy cream is really cold to get the best volume.