Friday, May 29, 2009

Orange Cardamom Cake

***Boy, am I glad it's Friday! The weather has been so rainy here lately in Alabama. It seems like it has rained for 2 weeks straight. I won't complain about it, though...last year's drought is certainly non-existent now! I'm so glad for that!

This Orange Cardamom Cake definitely brightened up our rainy days last weekend! One of my favorite flavor combos recently has been orange and cardamom. Mmm, Mmm...My love affair with cardamom and orange started with one of our Daring Bakers' challenges. You might remember it...the Danish Pastry Braid. I've loved the combo ever since!

Brad's sweet Grandmother recently requested an Orange Cake...I was thrilled for the challenge! I didn't have an Orange Cake recipe, but I had something in mind. I envisioned a beautiful Bundt cake, with orange glaze dripping down the sides. When I found this recipe from Cooking Light, I knew I had found the one!

I did make a few minor changes to the original recipe. First, I added a little extra cooking oil to the batter after reading the recipe reviews. Some of the reviewers mentioned that the cake could use a little bit more moisture. I'm so glad that I added extra...the texture was great. Next time, I might even add a little extra orange juice. I also added some extra grated orange peel to the glaze. The specs of orange looked beautiful on the cake! To top it off, I added even more freshly grated orange peel. The results were gorgeous...I was thrilled! Everyone really enjoyed this one!!!***

Cooking spray (I use "Pam for Baking" spray...It's got flour in it and works wonders!!!)
3 cups plus 1 tablespoon all-purpose flour
2 cups sugar
1 tablespoon baking powder
1 3/4 teaspoons ground cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup fresh orange juice
2/3 cup canola oil (I used 3/4 cup instead!)
1 tablespoon grated orange rind
2 teaspoons grated lemon rind
1 teaspoon vanilla extract
3 large eggs

1 cup powdered sugar
4 1/2 teaspoons fresh orange juice
1/2 teaspoon fresh lemon juice
1-2 tbsp. freshly grated & minced orange rind
Preheat oven to 350°.

To prepare cake, coat a 10-inch tube pan or Bundt pan with cooking spray; dust with 1 tablespoon flour. Set aside.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, cardamom, cinnamon, and salt in a large bowl. Make a well in center of mixture. Add 3/4 cup orange juice, canola oil, orange rind, lemon rind, vanilla, and eggs to flour mixture; beat with a mixer at low speed until well combined, scraping sides of bowl occasionally.

Spoon batter into prepared cake pan, spreading evenly. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan.

To prepare glaze, combine 1 cup of powdered sugar, 4 1/2 teaspoons orange juice, and lemon juice in a small bowl, stirring well with a whisk. Drizzle glaze over warm cake; cool cake completely on wire rack.

Wednesday, May 27, 2009

Authentic Austrian Apple Strudel ("Apfelstrudel")

The May Daring Bakers’ challenge was hosted by Linda of make life sweeter! and Courtney of Coco Cooks. They chose Apple Strudel from the recipe book Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague by Rick Rodgers.

Wow....I was so excited to open up my internet browser and read about the May Daring Baker's Challenge. Strudel is one of those things that I've been wanting to try but have just never gotten around to it. I really should have tried the real thing while we were in Germany a few months ago.

This recipe was actually a lot easier than I had originally anticipated...I was worried that the dough would be hard to stretch. According to a fellow DBer, the dough is supposed to be thin enough to read love letters through! I really liked that example. After watching a few instructional videos on YouTube, I was ready to go! The dough stretched easily and beautifully...I did have a few holes, but was my first time making strudel. ;) They were completely hidden when the strudel was all rolled up.

I used a cheese cloth under the strudel dough to help roll it up. It worked like a charm and made the process really easy. Now, cleaning up all that flour wasn't so easy! Haha.

I absolutely love apples and cinnamon, so I followed this recipe to a "T". I didn't make any changes...except for omitting the golden rum. I added a little vanilla extract instead. I was so happy with the was delicious!

If you're craving something scrumptious and sweet, try this recipe! It's easier than you think***

Preparation time:
Total: 2 hours 15 minutes – 3 hours 30 minutes
15-20 min to make dough
30-90 min to let dough rest/to prepare the filling
20-30 min to roll out and stretch dough
10 min to fill and roll dough
30 min to bake30 min to cool

Apple strudel from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers
2 tablespoons (30 ml) golden rum
3 tablespoons (45 ml) raisins
1/4 teaspoon ground cinnamon
1/3 cup plus 1 tablespoon (80 g) sugar
1/2 cup (1 stick / 115 g) unsalted butter, melted, divided
1 1/2 cups (350 ml) fresh bread crumbs
strudel dough (recipe below)
1/2 cup (120 ml, about 60 g) coarsely chopped walnuts
2 pounds (900 g) tart cooking apples, peeled, cored and cut into ¼ inch-thick slices (use apples that hold their shape during baking)

1. Mix the rum and raisins in a bowl. Mix the cinnamon and sugar in another bowl.

2. Heat 3 tablespoons of the butter in a large skillet over medium-high. Add the breadcrumbs and cook whilst stirring until golden and toasted. This will take about 3 minutes. Let it cool completely.

3. Put the rack in the upper third of the oven and preheat the oven to 400°F (200°C). Line a large baking sheet with baking paper (parchment paper). Make the strudel dough as described below. Spread about 3 tablespoons of the remaining melted butter over the dough using your hands (a bristle brush could tear the dough, you could use a special feather pastry brush instead of your hands). Sprinkle the buttered dough with the bread crumbs. Spread the walnuts about 3 inches (8 cm) from the short edge of the dough in a 6-inch-(15cm)-wide strip. Mix the apples with the raisins (including the rum), and the cinnamon sugar. Spread the mixture over the walnuts.

4. Fold the short end of the dough onto the filling. Lift the tablecloth at the short end of the dough so that the strudel rolls onto itself. Transfer the strudel to the prepared baking sheet by lifting it. Curve it into a horseshoe to fit. Tuck the ends under the strudel. Brush the top with the remaining melted butter.

5. Bake the strudel for about 30 minutes or until it is deep golden brown. Cool for at least 30 minutes before slicing. Use a serrated knife and serve either warm or at room temperature. It is best on the day it is baked.

Strudel dough from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers
1 1/3 cups (200 g) unbleached flour
1/8 teaspoon salt
7 tablespoons (105 ml) water, plus more if needed
2 tablespoons (30 ml) vegetable oil, plus additional for coating the dough
1/2 teaspoon cider vinegar

1. Combine the flour and salt in a stand-mixer fitted with the paddle attachment. Mix the water, oil and vinegar in a measuring cup. Add the water/oil mixture to the flour with the mixer on low speed. You will get a soft dough. Make sure it is not too dry, add a little more water if necessary.Take the dough out of the mixer. Change to the dough hook. Put the dough ball back in the mixer. Let the dough knead on medium until you get a soft dough ball with a somewhat rough surface.

2. Take the dough out of the mixer and continue kneading by hand on an unfloured work surface. Knead for about 2 minutes. Pick up the dough and throw it down hard onto your working surface occasionally.Shape the dough into a ball and transfer it to a plate. Oil the top of the dough ball lightly. Cover the ball tightly with plastic wrap. Allow to stand for 30-90 minutes (longer is better).

3. It would be best if you have a work area that you can walk around on all sides like a 36 inch (90 cm) round table or a work surface of 23 x 38 inches (60 x 100 cm). Cover your working area with table cloth, dust it with flour and rub it into the fabric. Put your dough ball in the middle and roll it out as much as you can.Pick the dough up by holding it by an edge. This way the weight of the dough and gravity can help stretching it as it hangs. Using the back of your hands to gently stretch and pull the dough. You can use your forearms to support it.

4. The dough will become too large to hold. Put it on your work surface. Leave the thicker edge of the dough to hang over the edge of the table. Place your hands underneath the dough and stretch and pull the dough thinner using the backs of your hands. Stretch and pull the dough until it's about 2 feet (60 cm) wide and 3 feet (90 cm) long, it will be tissue-thin by this time. Cut away the thick dough around the edges with scissors. The dough is now ready to be filled.

Sunday, May 24, 2009

An A.M.A.Z.I.N.G. Classic Cherry Pie & Happy Memorial Day!!!

Brad: "This is my favorite!"
Celeste: "Your favorite what?"
Brad: "My favorite dessert you've EVER made!!!"
Celeste: "Are you like it even more than your favorite Carrot Cake?"
Brad: "Yes!"

Here's a fantastic Cherry Pie just in time for summer!!! Yep...Bon Appetit magazine hit a home run with this recipe...they hit the ball WAY out of the park!

I was initially worried about how this pie was going to turn out. In the past, I've had awful luck with pies...they've never really came out of the oven particularly pretty. When I pulled this beauty out of the oven, I took it straight into the living room and showed it off to the hubby. He was pretty impressed! ;)
I was thrilled with the results. I had a huge bag of gorgeous, fresh cherries hanging out in the fridge. I thought this would be the perfect way to use them. The sweetness of the fresh cherries was perfectly balanced by the tartness of the lemon juice....pure perfection! Pitting 2lbs. of cherries by hand is SO worth it!
I did take one shortcut - I used pre-packaged Pillsbury pie crust. It worked beautifully. I'm all for making a recipe easier, if possible!

If you're in the mood for pie, you've GOT to try this is amazingly delicious!!!***

2 1/2 cups unbleached all purpose flour
1 tablespoon sugar
3/4 teaspoon salt
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
5 tablespoons (or more) ice water
***I simply used a package of Pillsbury pie crust!***

1 cup plus 1 tablespoon sugar
3 tablespoons cornstarch
1/4 teaspoon salt
5 cups whole pitted sour cherries or dark sweet cherries (about 2 pounds whole unpitted cherries)
1 teaspoon fresh lemon juice (if using sour cherries) or 3 tablespoons fresh lemon juice (if using dark sweet cherries)
1/2 teaspoon vanilla extract
2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes
1 tablespoon (about) milk
Vanilla ice cream

For crust:
Whisk flour, sugar, and salt in large bowl to blend. Add butter and rub in with fingertips until small pea-size clumps form. Add 5 tablespoons ice water; mix lightly with fork until dough holds together when small pieces are pressed between fingertips, adding more water by teaspoonfuls if dough is dry. Gather dough together; divide into 2 pieces. Form each piece into ball, then flatten into disk and wrap in plastic. Refrigerate at least 30 minutes. Do ahead Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.

For filling:
Position rack in lower third of oven and preheat to 425°F. Whisk 1 cup sugar, cornstarch, and salt in medium bowl to blend. Stir in cherries, lemon juice, and vanilla; set aside.

Roll out 1 dough disk on floured surface to 12-inch round. Transfer to 9-inch glass pie dish. Trim dough overhang to 1/2 inch. Roll out second dough disk on floured surface to 12-inch round. Using large knife or pastry wheel with fluted edge, cut ten 3/4-inch-wide strips from dough round. Transfer filling to dough-lined dish, mounding slightly in center. Dot with butter. Arrange dough strips atop filling, forming lattice; trim dough strip overhang to 1/2 inch. Fold bottom crust up over ends of strips and crimp edges to seal. Brush lattice crust (not edges) with milk. Sprinkle lattice with remaining 1 tablespoon sugar.
Place pie on rimmed baking sheet and bake 15 minutes. Reduce oven temperature to 375°F. Bake pie until filling is bubbling and crust is golden brown, covering edges with foil collar if browning too quickly, about 1 hour longer. Transfer pie to rack and cool completely. Cut into wedges and serve with vanilla ice cream.

Source: Bon Appetit magazine - June 2008

Pasta with Peas, Asparagus, Butter Lettuce, and Prosciutto

***On a recent Sunday afternoon, Brad and I were taking it easy around the favorite thing to do on Sundays! We wanted a delicious but light lunch, and I had just the recipe up my sleeve! I had marked this dish in the April 2009 issue of Bon Appetit just looked too good not to try!

Wow...this dish was so fresh and made the perfect meal on that lazy Sunday. The medium pasta shells really do catch all the yumminess in the salad - the parmesan cheese, prosciutto bits, etc. And this recipe doesn't only taste good - it makes an elegant presentation also!

This meal is the perfect way to welcome Spring/Summer. The fresh veggies are sure to make your tummy happy! :)

2 tablespoons (1/4 stick) butter
2 tablespoons extra-virgin olive oil plus additional for drizzling
1/2 pound spring onions or green onions (dark green parts discarded); white parts cut into 1/4-inch-thick slices, pale green parts cut into 1/2-inch-thick slices
2 tablespoons minced shallot
Coarse kosher salt
1/2 cup dry white wine
1/2 cup low-salt chicken broth
1 1/2 pounds asparagus, cut crosswise into 3/4-inch pieces
2 cups shelled fresh peas (from about 2 pounds peas in pods) or 2 cups frozen petite peas, thawed
1 pound campanelle (trumpet-shaped pasta) or medium (about 1-inch) shell-shaped pasta
1 head of butter lettuce or Boston lettuce (about 6 ounces), cored, leaves cut into 3/4-inch-wide slices
1 cup finely grated Parmesan cheese plus additional for sprinkling
1/2 cup chopped fresh Italian parsley
4 oz thinly sliced prosciutto, cut crosswise into 1/2-inch-wide strips

Melt butter with 2 tablespoons oil in heavy large skillet over medium heat. Add onions and shallot. Sprinkle with coarse salt and pepper. Sauté until tender (do not brown), about 8 minutes. Add wine; increase heat to medium-high and simmer until liquid is reduced to glaze, about 3 minutes. Add broth and bring to simmer; set aside.

Cook asparagus in large pot of boiling salted water until just tender, 2 to 4 minutes, depending on thickness of asparagus. Using skimmer or slotted spoon, transfer to large bowl of ice water. Return water to boil. Add peas and cook until just tender, about 2 minutes. Using skimmer, transfer to bowl with asparagus. Drain vegetables.

Return water in pot to boil. Cook pasta until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid.

Meanwhile, reheat onion mixture. Add lettuce and stir just until wilted, about 1 minute. Add drained asparagus and peas; stir until heated through.

Add pasta, 1 cup Parmesan cheese, and parsley to skillet with vegetables; toss, adding reserved pasta cooking liquid by 1/4 cupfuls if dry. Season with salt and pepper.

Transfer pasta to large shallow bowl. Sprinkle prosciutto over; drizzle with olive oil. Serve, passing more cheese alongside.

Source: Bon Appetit magazine - April 2009

Saturday, May 23, 2009

Bobby's Caramel Cake - Paula Deen

***Caramel...Butter...Fluffy Cake Layers...Decadent Filling...Pecans...Paula Deen...Need I say more??? Haha.

I recently made this cake for a co-worker's birthday. He printed this recipe out for me a long time ago, so I decided to surprise him with it on his big day. The results were nothing short of scrumptiously decadent! The cake came out fluffy and perfect. The caramel filling added a beautifully warm taste, and the frosting was the perfect sweet addition.

Next time I make this cake, I think I'll wait to make the frosting right before adding it to the cake. I noticed that it started to harden pretty quickly. After reading the reviews, I realized a lot of people were having this problem. One solution might be to decrease the amount of confectioner's sugar in the frosting. I ended up adding a little extra cream.

Overall, the taste was amazing. I can't think of a better way to top this cake off than with pecans...they were divine. This cake was completely gone by the end of the day! Paula never fails to impress with her DELICIOUS cake recipes!***

For the cake:
1 cup (2 sticks) butter, at room temperature
2 cups granulated sugar
4 eggs
3 cups sifted self-rising flour
1 cup milk
1 teaspoon pure vanilla extract
For the filling:
1 cup (2 sticks) butter
2 cups packed light brown sugar
1/4 cup milk
1 teaspoon pure vanilla extract
For the frosting:
1/2 cup (1 stick) butter
1 cup packed dark brown sugar
1/3 cup heavy cream, or more if needed
1 (16-ounce) box confectioners' sugar
1 teaspoon pure vanilla extract
1 cup chopped nuts, optional

For the cake:
Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans.

Using an electric mixer, cream butter until fluffy. Add granulated sugar and continue to cream well for 6 to 8 minutes. Add eggs 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4-inches above counter dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 minutes or until golden brown.

For the filling:
While cake is baking, in a saucepan, combine butter, brown sugar, and milk. Cook and stir over medium heat for 3 to 5 minutes. Remove from heat and stir in vanilla.
Remove cake layers from oven and allow cake to remain in pans as you prepare to stack and fill. Remove first layer and invert onto cake plate. Pierce cake layer with a toothpick over entire surface. Spread 1/3 of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again.

*Cook's Note: As I stack layers together, I stick them with toothpicks to prevent cake from shifting.

For the frosting:
Melt butter in a saucepan over medium heat and stir in brown sugar and cream. Bring to a boil, and transfer to a mixing bowl. Add confectioners' sugar and vanilla. Beat with a handheld electric mixer until it reaches a spreading consistency. At this time it may be necessary to add a tablespoon of heavy cream, or more, if frosting gets too thick. Just be sure to add cream is small amounts because you can always "add to", but you can't take away. Frost cake and sprinkle top with chopped nuts, if desired.

Source: Paula Deen -

Tuesday, May 19, 2009

The Best Blueberry Muffins on the Planet!

***Alrighty folks, guess what...the recipes are making a strong come-back!!! I know I've devoted a lot of time to my posts about our Europe trip lately (and I certainly hope that you've enjoyed them!), but now that those posts are completed I can get back to posting all recipes! Yippee!

I've got to start with the most amazing blueberry muffins on the planet...seriously...I'm not kidding. These.Are.Fantastic! On a recent Sunday morning, Brad mentioned that he wanted blueberry muffins for breakfast. He was kidding...he didn't actually expect me to have everything I needed to make these kick-butt muffins. But surprisingly, I had all I needed. About 45 minutes later, these delectably scrumptious, bakery-quality muffins were sitting on a cooling rack...just beckoning me over to them..."Eat me!" they were saying....LOL.

We took one bite and we were both in love. I don't know if it was simply because we were just craving blueberry muffins or not, but you gotta try these! The cinnamon-y crumb topping that goes over the top before baking is just incredible. These muffins puff up so beautifully...Serve these, and everyone will think you spent $3.50 on each one at the bakery! These are SURE to impress!***

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.

Friday, May 15, 2009

Day 14: Rome & Dinner at Harry's Bar!!!

Well...Day 14 was our last full day in Rome...we were so sad to be at the end of our journey. We started off the day with a yummy breakfast at the hotel - fresh kiwi, oranges, croissants, prosciutto, turkey, salami, assorted cheeses, etc. It was delicious! After breakfast, we had our first Metro experience in Rome...Wow...A LOT of people can cram onto the Metro at one time. We were packed in like sardines. It was a pretty interesting experience...haha. We headed over to the Barbirini area to do a little sight-seeing. After walking around the city for a while, we headed back towards the Trevi Fountain...our favorite spot in Rome! We wanted to find a good place for lunch. We found the perfect place - Sacro & Profano Ristorante Pizzeria . We both had pizza. Brad ordered a classic "Margherita" pizza while I ordered their "Capricciosa" pizza with tomato, mozzarella, mushrooms, olives, artichokes and prosciutto. It was so much fun, because we were able to watch them make our pizzas...we were sitting on a balcony directly above the brick oven and kitchen area. We watched them toss the dough and everything. I picked up a few pizza-making techniques in the process! Of course, the pizzas were DIVINE!

Making the pizza!

Now that's a good-looking pizza!

After lunch, we went over to the Trevi was right down the street. We wanted to see it again during the daytime and make a few more wishes. ;) After a little time at the fountain, we strolled around the area and stopped for some gelato. Then, we finished up our souvenir shopping for our family and friends. We found some pretty cool stuff!

The Trevi Fountain...
We bought a beautiful painting of the Colosseum from this artist...he was fantastic!
This was a DELICIOUS looking window you see the truffles near the bottom??
Next, we made our way over to Piazza del Popolo. It was very pretty, with a giant obelisk in the center. An electric guitar player was playing some rock tunes which added to the atmosphere. After some time spent exploring, we needed to head back to the hotel...we had a BIG, fancy dinner planned at Harry's Bar!!!! We headed back and got all dressed up and ready to go. We had a little extra time before dinner, so we strolled by the ruins again. It was so cool to see them all lit up at night...very beautiful! After that, we went to see the Vittorio Emanuele II Monument...aka "The Wedding Cake Building." This monument was built to honor the first king of Italy - Vittorio Emanuele. The locals hate this building, because they think it's an eyesore and looks like a fancy wedding cake. Basically, it doesn't fit with the aesthetics of the rest of the city. We thought it was beautiful! Strolling around was a great way to spend our extra hour before dinner.
Piazza del Popolo...
This folks, is a Cappuccino Nutella...need I say more?!?!?
View of the ruins at night...
"The Wedding Cake Building"...
Dinner...OMG...we had dinner at the legendary Harry's Bar. It was WONDERFUL! All kinds of celebrities and fabulous people have eaten there....everyone from Jacqueline Kennedy Onassis to Mel Gibson! It was truly the most amazing meal that I've ever had in my life...WOW! We pulled out all the stops...we wanted it to be reallly special and celebrate the amazing trip that was coming to an end. We started with champagne and foie doesn't get much better than that!!! That's the first time I've ever had foie gras. I was a little nervous, but it was divine! It had a wonderfully buttery texture...oh my goodness! I even got to meet the chef! Brad asked our waiter if I could meet the chef to give him my complements, and he came out to our table! He was so humble and nice. The entire dinner experience was superb...the staff treated us like royalty and there was a pianist playing beautiful from "Breakfast at Tiffany's" and other melodic tunes filled the air while we enjoyed our meal. Everything was top-notch and first-class. If you're ever in Rome and have the chance to eat here...please do! It's not cheap, but it was such an amazing experience and was worth every euro.
This gorgeous dish was complements of the chef...
Terrina di foie-gras con fragole, aceto di Modena e pan brioche
(Foie-gras with strawberry sauce and balsamic vinegar and pan brioche)
My dinner selection:
Tagliatelle all'Astice con Pomodorino Fresco
(Noodles pasta with lobster and fresh cherry tomato)
Brad's dinner selection:
Maltagliati al Lardo di Colonnata con cipolla rossa di Tropea e pomodorini
(Homemade pasta with tomatoes, bacon from Colonnata, and red onion from Tropea)
Sfogliatina calda di mele in salsa di vaniglia con gelato all cannella
(Hot apple pastry in a vanilla sauce and cinnamon ice cream)
The espresso is served in these cute little pots...
After our meal, we walked the cobblestone streets to see the Trevi Fountain for the second time that day...there's no better place in Rome to spend your last evening and reflect on your trip. What an unforgettable night!!! :)