How to Make Tiramisu. Have I ever mentioned that my most favorite dessert in the whole wide WORLD is Tiramisu? I am completely totally madly deeply passionately spoon over container in love with it. What’s not to love right? It’s made with a creamy MASCARPONE mixture that is sandwiched between espresso dipped lady finger layers. Add to that a splash of Amaretto and a dusting a dark chocolate cocoa powder. How can that be bad? I actually shared a Tiramisu recipe with you way back in the day (2009) when no one was reading my blog but my family and a few friends who I made look at it when they came to visit.
I tweaked my original recipe a bit, this one is lighter and fluffier and I’ve made it in individual portions (I used DURALEX 8 3/4 oz glasses). Now who’s ready for a pick me up? Baci! Disclaimer: This post contains an affiliate link. What You Will Need: What To Do: Into the bowl of your mixer add egg yolks and sugar. Strawberry, lime and black pepper popsicles. I had these popsicle molds for 14 months before using them once, yet in the weeks since I used them for the first time, I’ve made three other varieties and considered doing a 5-day week of posts here exclusively devoted to popsicle offerings. I’ve basically fallen down a popsicle rabbit hole so deep, now every time I see something that looks good, I think, I wonder how that would taste as a popsicle.
(My family’s looking nervous around me, understandably.) So, what changed? First, I realized that they hold 1/3 cup each. One-third of a cup! Do you know how little that is? I bought this book on Paletas a few weeks ago and, look, I admit when it came out I thought, “a whole book of Mexican-style popsicle recipes? And then there are these. One year ago: Mediterranean Baked Feta with TomatoesTwo years ago: Naked Tomato SauceThree years ago: Everyday Chocolate CakeFour years ago: Plum KuchenFive years ago: Garlic-Mustard Glazed SkewersSix years ago: Summer Berry Pudding.
Almond-crisped peaches + uk book tour. I hope, if we are going to continue to be good friends, that we can have an implicit understanding that there is no such thing as too many peach recipes. Not in July, not in August, not in New York, which grows surprisingly good peaches for a Yankee. And I know that as a writer and food person, I’m supposed to be on the lookout for my crutches, my overused ingredients.
I should probably lay off the tomatoes, the caramelized onions, the feta, Dijon, strawberries, green beans, white beans and butternut squash. Sheesh, I should show some range! Maybe I will, you know, after peach season is over. Because I’m not done with them yet. I’m not done with summer yet. But, you know, September’s not going to be too terrible. Okay, it’s not little. Anyway, it seems only fitting to usher in this announcement with a little keeper of a recipe from the incredible UK food writer, Nigel Slater, who knows his way around baked fruit.
Almond-Crisped Peaches Adapted from Ripe: A Cook in the Orchard. I'm strongly considering. The choice of sweeteners and fat here is up and open to debate. Honey and brown rice syrup are candidates for the liquid sugar, and natural cane sugar or even Demerara could stand in for the grainy stuff. As far as oils, I like how an olive oil brings a note of green, fruited pepperiness, but a neutral oil like grapeseed could be bulked up with coconut oil, almond oil or even sesame oil, if used judiciously. Feel free to use what interests. A batch of oats yields more than needed for a cluster of peaches, so in 20 minutes you're well on your way to breakfast tomorrow, and possibly the next, too. If using larger peaches, you'll need to adjust cooking time accordingly. 2 tablespoons maple syrup2 tablespoons golden brown sugar1/4 cup olive oil or coconut oilFine grained sea salt, maybe 1/4 teaspoon2 1/2 cups large-flake rolled oats1/2 cup flaked almonds1/4 cup sesame seeds Yogurt, fresh ricotta or cottage cheeseHemp seeds, bee pollen, optional Enough for 4 servings.
Chocolate Espresso Mousse. Hello lover..oh excuse me,..but this mousse has stolen my heart! I've yet to find a chocolate that's too dark or too rich for me and this mousse fits into both of those categories. It's dark, silky, and completely luscious. (I like throwing in the word luscious whenever possible, I mean, how often can you really use it?? Try it. Rich Chocolate Espresso MousseINGREDIENTS: 1 cup good-quality bittersweet chocolate, at least 60% cocoa (I used Ghiradelli chips) 1/4 cup of espresso or strong coffee 2 Tablespoon coffee liqueur (I used Khalua, if you don't want to use liqueur, just replace with more coffee 4 eggs, separated, at room temp 2 -3 Tablespoons sugar, depending on your tastes. METHOD: Melt the chocolate together with the coffee either in a double boiler or a bowl set over a pot of simmering water. Nutella Hazelnut Pots de Creme. Any excuse to make a decadent dessert and I’m in.
Valentine’s Day no exception. As much as I love to have someone cook for me, I have to admit I don’t like to venture out for a romantic meal on Valentine’s Day. Why? Because in my experience, restaurants are over-crowded, over-priced and the service is typically slow on the love-iest dove-iest night of the year. We typically make a very nice surf and turf dinner and then a dessert. This Valentine’s Day, share the love with recipes and homemade gift ideas! Whatever you’re doing this Valentine’s I hope you’re surrounded by those you hold near and dear, along with a spoon and these Nutella hazelnut pots de creme. xoxo Disclaimer: This is a sponsored conversation written by me on behalf of International Delight.
Nutella Hazelnut Pots de Creme What You Will Need: What To Do: Into a small sauce pan heat milk and creams until hot. Apple Rose Tarts. October 2, 2012 Say that you are having a party. Say, a large party, one with lots of guests. The kinds of guests you want to impress, but are svelte health-conscious types, so you don’t want to go overboard with dessert and serve a seven-layer chocolate cake or something. This. This is what you should serve. Not only are these tarts impressively beautiful, they’re something of a Cinderella dessert: despite all their frills and puffs, at their hearts they’ve got the honest flavor of down-home apple pie, all cinnamon and sugar and sweet homey reminiscence. Ingredients 1/2 recipe pie dough/pâte brisée1 cup apple butter 1 teaspoon cinnamon 6-8 medium rosy-skinned gala apples juice of 1/2 lemon 1/2 cup sugar pinch salt powdered sugar for dusting Directions Heat the oven to 350°F (180°C).
Notes Copyright Diane, A Broad (dianeabroad.com) Music to cook by: Angels [The xx // Coexist] More Design Please - MoreDesignPlease - Pie... In An Apple. 31 Fun Treats To Make In A Muffin Tin. Two-Bite Strawberry Hand Pies.
This post comes to you from damply beautiful Seattle, Washington! Yes, kids, I am in Seattle for BlogHer Food 2012 and not just as an attendee, but I am speaking! I am nervous, but terribly excited, and ready to get the party started! The last month has been a CRAZY travel month for me. First, I went to Camp Blogaway, then I spent 6 days in Tokyo (expect a few Japanese themed recipes in the future – the place is life changing!) I decided to make the filling for these little pies fairly rich. Two-Bite Strawberry Hand Pies Author: Kelly Jaggers Recipe type: Dessert Cuisine: American Prep time: Cook time: Total time: Serves: 30 Begin by making the crust.
To assemble the pies begin by placing a heaping ½ teaspoon of the filling into the center of 30 of the dough circles. Enjoy! © 2012, Evil Shenanigans – Baking & Cooking Blog. Easy Single Serving Dessert Recipes - iVillage. Better-Than-Crack-Brownies. I’m sorry for doing this to you. I really am. But see, last Friday while I was on a 10-hour road trip heading for vacation, I received this recipe from a reader named Liz.
Liz, I love you. That’s all I have to say. I was tortured by this recipe for a full 8 days before I could make it. So it was the first thing I made when I returned home. These are an absolute sin. I really don’t have any words, other than you must try them. They may also change your waistline too. But that’s okay. It’s all in the name of chocolate. Better-Than-Crack Brownies 1 batch brownies (boxed mix or oooey gooey brownies) 1/2 cup salted peanuts (if don’t have salted, add sea salt) 1 cup chopped Reese’s peanut butter cups 1 1/2 cup milk chocolate chips 1 1/2 cup creamy peanut butter 1/2 tablespoon butter 1 1/2 cups Rice Krispies Cereal Mix brownies according to directions, and bake for 20-25 minutes in a 9 x 13 baking dish.
While they are finishing baking, melt chocolate chips, peanut butter and butter. Mr. Oreo and Peanut Butter Brownie Cakes. So, after being gone all last week, this has been catch up on the house week. Mostly laundry actually. Man, who knew that a weeks worth of laundry from 5 people could be so daunting. Yikes!! But I am kind of behind on my cooking and baking as well since I've been gone and cleaning. Not to mention, I needed an Oreo fix! So here we are. I saw this recipe earlier this week on a blog I kind of stock called Picky Palate. Oreo and Peanut Butter Brownie Cakes 1 box brownie mix, 8x8 inch size 24 Oreo Cookies 1/2 cup creamy peanut butter Preheat oven to 350 degrees and line a 12 muffin cup baker with paper liners.
Prepare brownie mix according to package directions. Makes 12 servings Recipe from picky-palate.com foodsnots.com. The Best S'mores Recipe! How to Make Peanut Butter S'Mores Turnovers. Peanut Butter- S’Mores Turnovers I’m not much of a camper. My husband often takes my son on camping trips, and I happily stay behind and thank the gods for our bug-free house, cozy bed and well-stocked kitchen. I always send them off in comfort… marinate a little meat for them to throw on the grill, pack up some convenience foods and bake a few goodies too. When they return from their camping weekends, I hear mostly about the evenings sitting around the campfire. Story telling, snuggling in blankets, singing songs and roasting marshmallows for S’Mores seem to be recurring favorites.
It all sounds great and everything, but it’s just not for me. I’ll happily tell a story, snuggle in a blanket and sing a song next to a roaring fire inside a mountain cabin and nibble on homemade baked goods instead. Here’s the How To: Thaw out a box of Puff Pastry, and cut along the fold lines to make 6 large rectangles. Transfer filled turnovers to a parchment-lined baking sheet, and brush with egg wash.
How to Make a Rose Apple Tart. I love pie. Love it. LOVE it. For flavor, it can't be beat, in my opinion. No finer dessert around. But even I have to admit it has a more humble, rustic appearance than a fancy cake. Until, that is, I developed a Rose Apple Tart. I was inspired by classic French apple tarts. This was more of a technique than a recipe, really, but I'll list out the ingredients I used, too. Rose Apple Tart Recipe single pie crust recipe Four or five large apples, sliced thinly 1/3 cup sugar 1 t cinnamon 2 t lemon juice 2 T butter, melted First thing's first: make your dough.
Press the dough into your tart pan and brush with melted butter. Pin It Next up, core and slice your apples. Use this technique for coring your apples. Pin It Slice your apples thinly. Pin It Now it's time to start forming the roses. To create the center of the rose, roll one apple slice in a tight coil. Pin It Do you see what I mean about using the coring technique I linked to above?
Pin It Pin It. Web's Tastiest: Dessert on a Stick. We can blame lollipops for the undeniable appeal of enjoying a treat on a stick. Then came corndogs and popsicles, and the rest is history. Now delectable foods of many varieties are popping up on cute wooden sticks. When it comes to little hands and messy eating habits, the help of a stick will make sweet treats a bit easier to enjoy.
These 16 recipes beg you to think beyond the hugely popular cake pops, to create the Web’s Tastiest: Dessert on a Stick. Pop Tarts on a Stick Filled with the sweet flavor of fresh cherries, wrapped in a flaky pie crust, and drizzled in pink glaze, Bakerella’s Poptart Pops are easy enough for the kids to make…not to mention absolutely adorable. Recipe Chocolate Chip Cookie Dough Truffles Bakerella strikes again! Strawberry Cream Puff Kebobs Looking for an incredibly easy way to present dessert on a stick? Buttermilk Cinnamon Bun Pops These look so amazing, we almost changed the list title to “breakfast AND dessert on a stick.” Frozen Yogurt Strawberry Pops. My favorite brownies. I understand that when a website but 5 11/12 years old boasts not one or two but eleven brownie recipes that it’s possible, perhaps, or at least worth considering that the brownie category: it’s been exhausted.
The brownie beat reporter can retire. The archives are full. I get it, I do. Shouldn’t we be discussing blueberry pie, summer harvest tians or backyard grillery? Probably. But the thing is, I really wanted a brownie. I don’t mean to shock you, but my son, the light of our lives, and don’t even get me started on how I plan to gaze adoringly at the photos from shirtless “pig-sketti” night last week long into my rocking chair days — were he to have a singular flaw, it would be that he’s just never been that into sleep. My favorite brownies take 10 minutes to put together and embody everything I love in a brownie; they’re bittersweet and chewy, where so many brownies excessively sweet and fudgy (or worse, the dreaded cakey and chocolaty in color only). My Favorite Brownies. Pumpkin Funnel Cake Bite Size Mini Recipe Dessert.
Growing up, we used to frequent the restaurant Long John Silvers on occasion. I used to love going in and getting a token for the treasure box, running around with my cool pirate hat on, eating the hush puppies and…. I’ll admit it… eating the little “crispies” you’d find in the bottom of bag of battered fish. You know, the fried batter crispies? Those were the best. I guess things haven’t changed much. It has been eons since I’ve been to a Long John Silvers, but I still remember those tasty little fried crispies like it was yesterday.
Mmmmmmm. Who doesn’t love fried batter? Speaking of fried goodies, I love funnel cakes. I shared a funnel cake recipe a couple years ago on my blog. I’m sharing this on the I’m Loving It Roundup on TidyMom. Little miss…waiting patiently for mama to finsih with the pictures! Recipe: Bite Size Pumpkin Funnel Cake Crispies.
Cupcakes. Candy. Ice Cream. Cookies. Hurricane Survival Brownies.