All Posts By: NANCY DeLUCIA REAL

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Active prep time: 30 minutes
Inactive prep time (cooking rice): 35 to 40 minutes
Serves: 4 to 6, as a side dish

This recipe was inspired by Pascal Beale’s cookbook entitled, Les Fruits Savory and Sweet Recipes from the Market Table.

The colors of this dish look festive and the fusion of ingredients make for an exciting and delicious rice!

Ingredients:
1 cup black rice, also called forbidden rice
1/2 teaspoon salt
4 tablespoons extra virgin olive oil
juice from one lime
2 Japanese persimmons, peeled and diced
1 cup pomegranate seeds
3/4 cup finely-chopped cilantro leaves
1/2 cup finely-chopped red onion
1/2 cup walnuts, cut into 1/4-inch pieces (this can be substituted with almonds or pistachios)

Directions:
1.Rinse rice under cold water and drain.

2. Place drained rice in a 12-inch nonstick skillet, cover with 2 cups cold water and bring to a boil.

3. When rice boils, add the salt and lower heat to simmer; cook for about 30 to 35 minutes.

4. Every 5 to 8 minutes, check to see if liquid evaporates – RICE SHOULD NEVER LOOK DRY.

5. As the rice cooks and liquid evaporates, you may need to add cold water in 1/4 to 1/3-cup increments.

6. After 35 minutes, taste the rice. If it tastes raw, cook rice for an additional 10 minutes.

7. As rice cooks, you may need to add small amounts of water again.

8. When rice tastes done, transfer it to a large stainless steel or glass bowl.

9. Add olive oil, lime juice and toss. Taste the rice and, if needed, add a little more olive oil and/or lime juice, to taste.

10. Toss in the remaining ingredients. Taste again and adjust seasonings.

11. Serve rice immediately as a side dish to meat, fish or poultry. It can also be part of a buffet table.
Text & Photograph ©2025 Nancy DeLucia Real

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Prep time: 15 to 30 minutes
Makes: 12 to 14 cookies

Let the kids make a Christmas mess in the kitchen. This cookie project is fun and fingerlickin’ good – literally!

Ingredients:
1 cup semisweet or milk chocolate chips, melted in a double boiler
One package Pepperidge Farm Milano Coconut Cookies® or your favorite smooth-topped cookies
3 green candy canes, crushed and set in a bowl
3 red candy canes, crushed and set in a bowl
One cookie sheet lined with parchment paper for each participant

Directions:
1. Place double boiler with melted chocolate on a trivet at center of work table.

2. Set a plate with cookies and bowls with crushed candy canes next to the chocolate.

3. Ask each participant to use a spoon or round-tipped knife to spread chocolate onto each cookie top.

4. Next, ask them to top with crushed candy canes.

5. Set cookies on a platter and serve immediately.

Note: Decorated cookies can be stored in an airtight container and refrigerated for 2 to 3 days.
Text & Photograph ©2025 Nancy DeLucia Real

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Active prep time: 30 minutes
Inactive prep time (baking): 40 to 45 minutes
Makes: One Bundt Cake (10 to 12 servings)

This cake’s stripes and marbled pattern reminds me of zebras! To create this cake, I was inspired by the Pumpkin Spice Latte Cake recipe featured in the Better Homes & Gardens Fall Recipes 2025 issue.

With my added chocolate glaze recipe, this cake is simultaneously rich, light and delicious. And since pumpkin is seasonal, I like making this cake in November and December (for Thanksgiving and/or Christmas). Enjoy!

INGREDIENTS & SUPPLIES:
One 12-cup Bundt baking pan
2 tablespoons espresso coffee powder
2 tablespoons water
3/4 cup evaporated milk
2-1/4 cups flour
1/4 cup plus 1 teaspoon cornstarch
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
1-1/4 cups granulated sugar
1/2 cup butter, room temperature
1-1/4 cups canned pureed pumpkin
2 large eggs
2 large egg whites
1 teaspoon vanilla extract
1/3 cup vegetable oil
3 tablespoons unsweetened cocoa powder

DIRECTIONS FOR PREPARING CAKE BATTERS:
1. Position an oven rack at center of oven; preheat oven to 350°F.

2. Using vegetable oil, grease the Bundt pan and then lightly flour it, shaking off excess flour. Set pan aside.

3. In a 2-cup bowl, mix together the espresso powder and water. If it is too thick and dry, add 1 to 2 tablespoons of the evaporated milk. It should be consistency of syrup. Set aside.

4. In a medium bowl, combine the flour, cornstarch, spices and salt. Sift the mixture into another medium bowl; set aside.

5. In a stand mixer or, alternatively in a large mixing bowl and using a hand mixer, beat the sugar and butter until light and fluffy.

6. Add the pureed pumpkin, 2 eggs and 2 egg whites, vanilla and oil.

7. Beat on low until mixture is uniform.

8. Next, alternatively add the flour mixture and remaining evaporated milk.

9. Transfer half the batter to a medium bowl.

10. Add the espresso mixture and cocoa powder to the transferred batter. Mix gently until batter is uniform.

DIRECTIONS FOR FILLING BUNDT PAN & BAKING THE CAKE:

1. Add 2 tablespoons of pumpkin (orange colored) batter to the prepared Bundt pan.

2. Add 2 tablespoons of cocoa-spice batter next to pumpkin batter in Bundt pan.

3. Follow this alternating method of adding both batters to pan.

4. For the second layer over the top layer of batters, alternate colors over each other, always adding 2 tablespoons at a time.

5. Place the filled Bundt pan on oven rack positioned at center of oven.

6. Bake the cake for 40 minutes. After 40 minutes, place pointed edge of knife in middle of batter. If knife comes out dry, the cake is done. If not, bake the cake for an additional 5 minutes.

7. After 5 minutes test the cake once more. It should be done. If not, bake for 5 more minutes & test again.

8.Transfer cake to a trivet or a board on kitchen counter. Let cake cool in its pan for 10 minutes.

9. After 10 minutes, using a small knife, gently loosen sides of cake from pan.

10. Place a serving platter over Bundt pan and, firmly grasping pan and platter with both hands, make a quick flip to invert cake.

11. Lift off Bundt pan from cake; let cake cool completely.

INGREDIENTS FOR CHOCOLATE GLAZE:
2 tablespoons melted butter (measure butter after it has melted)
3 tablespoons unsweetened cocoa powder
1-1/4 cups powdered sugar
4 tablespoons warm water (you may need to add a little more, as you mix the glaze ingredients)

DIRECTIONS FOR MAKING THE GLAZE:
1. Add melted butter to a 4-cup mixing bowl.

2. Stir in remaining ingredients and whisk them together.

3. If glaze mixture seems dry, add 1 extra teaspoon water at a time until the glaze is pourable, like a thin syrup.

4. Pour the glaze over the cake. You may need to use a spatula or rounded knife to gently spread the glaze over cake. Let it drip naturally at cake sides.

NOTE: The cake can be made 1 day ahead. After adding the glaze to the cake, tent-foil the cake until serving time.
Text & Photograph ©2025 Nancy DeLucia Real

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These Halloween treats are made of marzipan – a paste of ground almonds and sugar. Pretty simple, right? Kids of all ages will love shaping and staging these sweet ghosts.

Prep time: 10 minutes (for mixing sugar & almonds)
15 to 20 minutes (for shaping & rolling)
Makes: 20 to 25 treats

INGREDIENTS:
1-2/3 cups raw, slivered almonds
2-1/4 cups unbleached, granulated sugar
2 to 3 tablespoons rosewater (optional)
2 to 3 tablespoons cold water
25 Halloween candy paper cups measuring 1-1/4 inches in diameter
50 black peppercorns (for the eyes)

DIRECTIONS:
1. In a food processor, grind together the almonds, 1-1/4 cups sugar, the rosewater and 2 tablespoons water.

2. Process the mixture until it is smooth. To test: with slightly wet hands, grab enough marzipan mixture so that it sticks together.

3. If mixture is too dry, add 1 extra tablespoon water and process; set aside.

4. Meanwhile, place the remaining 1 cup sugar in a shallow bowl – you will use this to coat the marzipan balls.

5. With slightly wet hands, shape the marzipan into one-inch balls.

6. Roll marzipan balls in sugar, evenly coating them. Shake off the excess sugar and place each marzipan ball in a paper cup.

7. Place two peppercorns on each marzipan ball – set apart to resemble two eyes.

NOTE: These marzipan ghostly treats can be made a day ahead, placed in an airtight container and stored in refrigerator.
Text & Photograph ©2025 Nancy DeLucia Real

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Prep time: 10 minutes
Serves: 2 to 3 (as a main dish) or 4 as a side

This gnocchi dish is a comfort food, especially during autumn or winter. My recipe is easy – after boiling the gnocchi, simply toss in the remaining ingredients and indulge!

Ingredients:
One 16-ounce package potato gnocchi
1/2 cup fresh or frozen peas
3 to 4 tablespoons extra virgin olive oil
1/2 cup chopped and drained sundried tomatoes (they are sold in a jar and packed in oil)
3 to 4 tablespoons chopped, fresh Italian flat leaf parsley
salt and ground black pepper, to taste

Directions:
1. Bring a 2-quart saucepot of water to a boil; gently stir in the gnocchi.

2. When water returns to a boil add the peas.

3. Cook the gnocchi and peas for 2 to 3 minutes or until they rise and float in water.

4. Drain the gnocchi and peas in a colander and gently (DO NOT BREAK THE GNOCCHI) transfer them to a glass or porcelain mixing bowl.

5. Gently stir in the remaining ingredients. Taste and adjust seasonings (olive oil, salt and black pepper).

6. Serve gnocchi immediately, while they are hot.

7. Each guest should add their own grated Parmigiana Reggiano or Pecorino Romano cheese (optional).
Text & Photograph ©2025 Nancy DeLucia Real