Tag Archives: #BeItalish

Gingerbread ice cream cookie dough

The cookie dough strikes back!

Just in case it was not clear in the blog first recipe, I love cookie dough. The principle is the same, but now we are moving to the north of Europe, well known for their spicy cookies.

gingerbread cookie

This time I’ve used an orange-chocolate ice cream, delicious. If you want to use a different kind of ice cream, feel free to do it. I’d suggest you a spicy flavour, such as cardamom, cinnamon or ginger.


  • 120g butter
  • 300g flour
  • 80g brown sugar
  • 70g honey
  • 1 egg
  • Ground hazelnuts
  • ½ tsp baking soda
  • Salt
  • ½ tsp baking powder
  • 2 tsp ground ginger
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • ½ tsp ground clove

ice cream gingerbread


  • Whisk the egg and the melted butter until the mixture gets soft and foamy.
  • Add the sugar, the honey and all the spices and keep whisking.
  • Pour the flour, baking soda, baking powder and a pinch of salt and mix everything with a spoon or your hands. The dough has to look soft and smooth.
  • Make a dough ball (I made 8 balls in total with this amount of dough), put it in a single-portion tray and press it with your hands to spread it over all the surface and bake it in the oven 180 °C/360 °F.
  • Dress the cookie with the ice cream and a sprinkle of ground salted hazelnuts.


If you want to use the same recipe for some simple cookies, do not add the baking powder.

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Pumpkin Spice Latte Gnocchi

Does it ever happen to you to taste something and guess how it would be in a different form?
I suppose most of you have had at least once the famous can u order flagyl online pumpkin spice latte. I tasted it just two weeks ago, and the result of that experience is this recipe that to be honest has been kind of a surprise.

Let’s go straight to the point and make some where to buy priligy in singapore oven-baked coffee flavoured gnocchi  with a spiced pumpkin cream and  stringy follow link mozzarella cheese crust.

Pumpkin Spice Latte Gnocchi
Pumpkin Spice Latte Gnocchi

The idea in my opinion is very simple; I tried to keep the flavour as close as possible to the original. The recipe could still be improved, but I must admit that as a starting point it was pretty remarkable; I suppose it could be great with some more “spiciness” like some hot chilli.


  • 800g potatoes
  • 400g squash (butternut or pumplkin)
  • 300g dried mozzarella
  • 2 shots of espresso coffee
  • 2 tbsp cinnamon
  • Grated hard cheese (preferably parmesan cheese)
  • ½ cup milk
  • Salt
  • Pepper
  • Plain flour



  • Steam the potatoes for 45 minutes, until they are completely cooked and soft.
  • Smash them in a large bowl, pour the coffee, and mix them until they have a uniform colour.
  • Add the flour. Keep mixing and adding flour as long as the potatoes absorb it; stop when the mixture is compact and smooth. If it starts crumbling, add just a bit of water to fix it. There is no fixed proportion; for example I used about 200g of flour.
  • On a floured surface, roll the dough with your hands and make a ½ inch wide tube. Cut the tube into pieces 1 inch long.
  • Roll each piece on the tines of a fork by pressing it softly with your thumb.
  • Make them rest on a floured canvas for about an hour.


  • Cook the squash in a pan with the milk and the cinnamon for about half an hour, adding some water when it gets dry.
  • Once the squash is soft, blend it and adjust with salt and pepper according to your taste.


  • Boil in hot water the gnocchi until they float, drain them and place them in a casserole.
  • Mix the gnocchi with the pumpkin sauce and cover them with some diced mozzarella and the grated cheese.
  • Put the casserole in preheated oven at 200°C/390°F grill option for about 5 minutes, until the top is golden.


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