Botolino Gelato

Last Sunday I was invited to Botolino which specializes in authentic gelato made from scratch.

I met with Carlo “Botolo” Gattini who is a third generation gelato maker with deep roots from Italy. He was trained by gelato masters in Italy and is very passionate about the gelato he produces.
Unlike many places that offer gelato, Botolino uses quality ingredients and does not cut any corners by using powder mixtures or artificial flavors.
Carlo says, “If it’s not quality, I won’t serve it.”

Botolino takes pride in displaying artisan methods such as using organic milk and cream bases that age for 12 hours to obtain maximum creaminess.

With quality gelato comes quality ingredients and Carlo desires to have the best of the best for his clientele.
He uses local coffee and honey, imports special nuts and spices, and fruits from other countries that are in season.

If you are in the Dallas area, Botolino is a must!
Botolino takes advantage of all the influences and culture of the clientele and community that it is located in.
Carlo has spent 30 years in Dallas and is a traditionalist at heart who compares Dallas life to Italy in the sense that in most neighborhoods, all the shops, restaurants, and everything one could desire is within walking distance.
Carlo takes pride in opening this one and only location here in Dallas and expressed that he never wants to leave.
He is very content that in the two short months of opening, there are locals who visit regularly and how embraced Botolino is in the community.
In due time, Carlo wishes to establish relationships with local farmers and communities and while he agrees that there is room for growth and always room for improvement, he never wants to take away from the traditional and authentic gelato that Botolino has to offer.
When asked what has been the most rewarding from Botolino’s opening, Carlo smiled and stated how he loved that gelato is not just a kids treat, it appeals to all ages, races, ethnicity’s and genders.

The staff was wonderful and extremely polite, the location was spotless, and above all, the gelato was delicious!

Carlo and Botolino are two of Dallas’ gems and I can’t wait for my next visit!



–  R. Vargas

| Botolino provided me with this product. The opinions I have shared about the products are solely my own. | All photography credit is due to the services of Javier Garcia.


Such a simple and quick recipe to follow, Snickerdoodles are one of my favorite recipes to bake.


  • 1 3/4 cups of sugar
  • 1 tablespoon of ground cinnamon
  • 2 1/2 cups of all-purpose flour
  • 2 teaspoons of cream of tartar
  • 1 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • 8 tablespoons (1 stick) of unsalted butter, softened
  • 1/2 cup of vegetable shortening
  • 2 large eggs


Preheat the oven to 375°F.

Line two large baking sheets with parchment paper.

Combine 1/4 cup of the sugar and cinnamon together in a small dish for rolling.

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In a medium bowl, whisk the flour, cream of tartar, baking soda, and salt together.

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In a large bowl, beat the butter, shortening, and remaining 11/2 cups of sugar together with an electric mixer on medium speed until light and fluffy.

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Beat in the eggs, one at a time until incorporated.

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Slowly add the flour mixture.

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Mix well until combined.
Working with two tablespoons of dough at a time, roll the dough into balls with wet hands, then roll in the cinnamon sugar to coat.

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Lay the dough balls on the prepared baking sheets, spaced about two inches apart.

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Bake the cookies, one sheet at a time, until the edges are set and just beginning to brown but the centers are still soft and puffy, 10 to 12 minutes, rotating each baking sheet halfway through baking.

Let the cookies cool on the baking sheet for 10 minutes and enjoy!

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-R. Vargas

Cocoa Brownies

I once made all of my brownies out of the box until I realized how easy it was to make them from scratch.
Never again will I make out of the box brownies thanks to Food Network’s; Alton Brown’s, simple recipe!

Here’s the link to the recipe I followed step by step.


  • Soft butter, for greasing the pan
  • Flour, for dusting the buttered pan
  • 4 large eggs
  • 1 cup sugar, sifted
  • 1 cup brown sugar, sifted
  • 8 ounces melted butter
  • 11/4 cups cocoa, sifted
  • 2 teaspoons vanilla extract
  • 1/2 cup flour, sifted
  • 1/2 teaspoon kosher salt
  • 1/2 cup of pecans/walnuts (if desired)

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Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan.

In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow.

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Add both sugars.

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Add remaining ingredients, and mix to combine.

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Once the batter is combined, fold in your pecans or walnuts if desired. (I used pecans.)

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Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes.

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byeeeee 077After the 45 minutes are up and you’re not sure if your brownies fully baked, insert a toothpick in the center and if it comes out clean, they are ready!

When they are finally done, remove to a rack to cool.
Try and resist the temptation to cut into it until it’s mostly cool due to the fact the they may fall apart if they are still cooling down.

Once they are cooled and cut, serve and enjoy!

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-R. Vargas

Vanilla-Frosted Cupcakes

The most delicious and basic cupcake recipe you will ever make!


  • 1 stick of butter
  • 1/2 cup of granulated sugar
  • 2 eggs, lightly beaten
  • 1 cup of all-purpose flour
  • 1 1/2 teaspoons of baking powder
  • 1 tablespoon of sprinkles (if desired)


Frosting Ingredients:

  • 1 1/2 sticks of butter
  • 1 teaspoon of vanilla extract
  • 2 1/4 cups of confectioners’ sugar
    (I had to make 24 cupcakes so I doubled up on the ingredients since the ingredients listed only called for 12 cupcakes.)

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Preheat the oven to 350°F.

Put 12 cupcake liners in a muffin pan or 12 double-layer cupcake liners on a baking sheet.

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Beat together the butter and sugar in a bowl until light and fluffy.

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Gradually beat in the eggs, sift in the flour and baking powder and fold in with the milk.

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Spoon the batter into the cupcake liners. Bake in the preheated oven for 20 minutes, until golden brown.

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To make the frosting, put the butter and vanilla extract in a bowl and beat until pale and soft. Gradually add the confectioners’ sugar, beating well after each addition.

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Spoon the frosting into a large pastry bag or squeeze bottle with a design tip if you have any, or simply frost the cupcakes the old fashioned way.
(I added in a few drops of food coloring to change the frosting into a rose pink color, and used a squeeze bottle to decorate the cupcakes.)

Here was my final product:

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Let me know how your cupcakes turn out!



-R. Vargas