Giulia Oltranti
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March 9, 2019

This semester I took a class called "California Foods" and for our midterm instead of a test we had a potluck, because why not. The only rules for the potluck was to bring a dish that was culturally significant to us and say how its been influenced by living in Califor...

July 9, 2018

Why eat a plain sugar cookie when you can have it rolled in sprinkles? Rolling the dough in sprinkles gives the cookie a little sweet crunch on the outside and makes for the perfect combination. 

What you need:

  • 3 cups (375 grams) all-purpose flour

  • 1 te...

March 24, 2018

I made these two times already because that is how much I love them. I've had my eyes on this recipe ever since Deb posted this back in February, and after eating them I don't know how I ever waited that long. The first time I made them in the food processor, and I had...

January 21, 2018

What you need: Makes 45 cookies

  • 1 c. unsalted butter

  • ½ c. granulated sugar

  • 2 large egg yolks

  • 1 tbsp. grated lemon zest

  • 1 tbsp. fresh lemon juice

  • ½ tsp. kosher salt

  • 2½ c. all-purpose flour

  • 1 c. Lemon Curd

What to do:

1. Heat oven t...

November 21, 2017

Crust:

  • 1 1/4 cups (155 grams) all-purpose flour

  • 1 1/2 teaspoons (6 grams) granulated sugar

  • 1/2 teaspoon (3 grams) fine sea or table salt

  • 1 stick (4 ounces or 115 grams) cold unsalted butter, cut into chunks

  • 1/4 cup (60 ml) very cold water, plus a...

November 9, 2017

The perfect combination of pumpkin pie and cheesecake to satisfy all your pre-thanksgiving desires. 

What you need: Makes 1 9-inch cheesecake

Crust

  • 1 1/4 cup graham crackers & ginger snaps crumbs

  • 1 teaspoon pumpkin pie spice 

  • 1/4 cup melt...

October 23, 2017

These cupcakes have a taste almost like carrot cake, yet have a perfect pumpkin flavor for any fall dessert. If you are a fan of cream cheese frosting I am certain you will love everything about these pumpkin cupcakes. 

What you need: Makes 12 cupcakes 

Pumpkin Cupcakes

    ...

September 13, 2017

It was a good thing we gave most of our figs away before I made this recipe because I would have made 10 more if I could. Just like our surplus of plums and tomatoes, it was finally fig time. A year ago I would have ignored this recipe because I was not a fan of figs,...

July 29, 2017

I was up in Donner Lake and although I didn't have most of my cooking tools I still managed to whip up something. High altitude can't even stop me! My grandma said "Giulia use the blueberries in the fridge" and from that request came these crispy buttery blueberry bars...

July 24, 2017

This recipe has come to be one of my favorite and fastest cake recipes. We have a plum tree in our yard and after a while eating plum after plum can get tiring. I needed to make eating plums more fun! I make this about five times when our plum tree is full, yet I still...

July 8, 2017

The thing that caught my eye about this recipe was the ingredient dates. I have been using them more frequently in recipes and hadn't tried them in cookies before. If you aren't a fan of almond butter you can substitute peanut butter. If you are also a chocolate fan li...

June 30, 2017

When I heard that you could put sweet potatoes in brownies, I lashed for the sweet potatoes laying on my counter and started making them. This recipe not only caught my eye because of the secret ingredient – sweet potato – but the peanut butter swirl that was on top of...

June 27, 2017

As you can see from my previous post – apricot pistachio bars – I still have an box of apricots in my house that need to be used. This cake is great to eat with coffee in the morning or with a big scoop of vanilla ice cream for dessert. While the apricots do look prett...

June 19, 2017

You can never go wrong with a buttery crust and a sweet fruit center. I made this recipe because I had cherries and plums on hand. The dough is split into four pieces to make mini galettes but you could make two bigger ones if you wish. This is a very basic galette rec...

June 17, 2017

There comes a time when the Oltranti house is filled with a giant box of fruit, from who knows where, and I am challenged with the task of finding recipes that use that fruit. If I was normal I would just ignore the box of fruit and just enjoy them plain as a snack, bu...

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