Gastronomer's Guide: Simple Tiramisu For a lazy summer afternoon, tiramisu is the perfect pick-me-up. Its literal translation is pick me up (tira mi su). Tiramisu is one of those desserts that has as many different versions as there are mothers in Italy. This is my simple yet traditional version of the easy to assemble, no-bake, no-cook dessert. Mascarpone can be found in Italian specialty stores usually in an 8-ounce or 17-ounce container. Note: Leave out the raw eggs if you are uncomfortable using them or use pasteurized eggs. 4 large eggs, separated1 cup plus 1 tablespoon sugar16 ounces mascarpone cheese1-1/2 cups brewed coffee1/2 cup coffee liqueur40 store-bought ladyfingers1 cup heavy creamcocoa powderbittersweet chocolate In a large bowl, beat egg yolks and cup of sugar until light and fluffy. In a stand mixer fitted with the whisk attachment, beat egg whites until soft peaks form. In a small bowl combine coffee and coffee liqueur. Dust with cocoa powder and garnish with grated and/or shaved bittersweet chocolate.
Chocolate Cupcakes with Flaming Strawberries Call me easily amused, but these little torch-topped cupcakes delight me. Besides being a cute novelty item for a party, I think they would add a little drama to the end of a romantic meal. I've been looking for something different to serve for Valentine's dessert, and this is definitely different. The strawberries are hollowed out and filled with a bit of liquor, then ignited with a match. For the cake portion, I chose a One Bowl Chocolate Cupcake recipe because 1. it's quick 2. it is easy, and 3. it fits my prerequisite for a light ending on date night. I should say, a light ending provided you don't eat too many. The cakes are just sweet enough, and have a light, fluffy crumb - the perfect vehicle for rich chocolate buttercream. Notes for flaming strawberries:Any alcohol below 80 proof will not ignite well. Shaina made a margarita version of this on Babble Food. Chocolate Cupcakes with Flaming Strawberries Yield: About 20 cupcakes [click to print]Cupcakes: Preheat oven to 350 degrees.
Apple Pies I know, I’ve made a few pies lately. But see how these are different? Look at how adorable these are! I mean, come on. Could you resist? I sure couldn’t. We ate them before I had a chance to think about pictures. Oops. This is why I had leftover dough for that impromptu dinner. Although this recipe is a little time consuming, it’s no harder than making any sort of real pie. It still involves slicing fruit. Rolling out crust and making it look pretty. Mixing fruit and sugar and cornstarch. And taking bites with your eyes closed so you can focus solely on each flavor. Please give these a try. Apple Pies Inspired by Pinterest 1 prepared pie dough, rolled out and sliced into strips 6-8 large apples (really any kind of apple will do) 1/3 cup sugar, plus more for sprinkling onto the crust 1/3 cup brown sugar 1 tsp cinnamon 1/4 or 1/2 tsp cardamom, if desired 1 tsp cornstarch Juice of a lemon or lime, mixed with 1 cup of water 1 tbsp melted butter Preheat the oven to 375F. Like this: Like Loading...
Baklava recipe Baklava is a delicious nut-filled sweet that is claimed by every country in the Middle East. And Greece. And Armenia. Each country has its version and families keep their recipes closely guarded secrets. Baklava, with its architectural look, intimidates many bakers, but don’t let it. It has several steps, but they’re not difficulty. Use good ingredients and take your time – it will turn out great and your family and guests will think you’re amazing. Special tools you’ll need: Food processor to grind the nuts Pastry brush for the melted butter Candy thermometer to check the syrup Clean, damp kitchen towel Generous work space Freshly sharpened carving or chef’s knife 1 lb. (24 sheets) phyllo dough, thawed overnight in the refrigerator 1 cup melted butter For the syrup Ingredients: 2 cups granulated white sugar 1 ½ cups water 1 cup wild honey 2 tbsp. lemon juice 2 3-inch whole cinnamon sticks 4 whole cloves Method: Increase the heat to medium and cook about 5 minutes until the mixture is thickened slightly.
Strawberry Crostada. Now I Can Die Happy. — Buns In My Oven The other day I was browsing Foodgawker trying to decide what to make for Father’s Day dinner and I came across a gorgeous picture for a Strawberry Crostata and knew that I had found my dessert. I don’t make a lot of fruit desserts or pies, so I wasn’t sure what to expect out of this, but I needn’t have worried. This turned out delicious and nobody even knew that I used a store bought pie crust. Until now. Let’s make this, shall we? First things first, hull and slice 1 1/2 pounds of ripe, juicy strawberries. Grab 8 ounces of softened cream cheese and mix it up with 2 tablespoons of flour, 2 tablespoons of sugar, and 1 tablespoon of vanilla. Now, either make a pie crust or buy it in a box at the grocery store. Lay your pie crust flat on a baking sheet lined with parchment paper. Pile your strawberries on top. You’ll have quite a pile of berries, but they’ll bake down. Work your way around the crust and fold the edges over about every inch or so. Strawberry Crostata. Ingredients Instructions
makes » recipe: ice cream cake (but not like you think) If you’ve been following along, you’re probably aware that I collect cookbooks. Specifically, cookbooks created by New England civic organizations between 1950 and 1980 for fundraising purposes. With yard sale season in full swing, I find myself solvent with new recipe ideas, among them one I found in this vandalized and water-damaged collection. The picture on the cover somewhat suggests the architecture of Calvary Baptist Church in Easthampton, but I bought the book in Millbury and it has no date (I’ve never been to that Church, I just tried to do some due diligence in my googling). And hey, no cake flour or fancy measuring required, because we’re using cake mix. I let my ice cream soften by scooping it up into small chunks and letting it sit a few minutes. The recipe calls for greasing & flouring a tube pan. After 4 minutes of beating, the batter kinda just looks like . . . well, melted ice cream. She was right. Preheat oven to 350o.
Bake It in a Cake • Bake a Heart in a Cake! Pink Heart–Filled Cupcakes with Strawberry Taffy Frosting These vanilla bean cupcakes really have heart. Cut or bite into one to see how much love went into them. Makes 12 cupcakes Cupcakes ¾ cup (1½ sticks) unsalted butter, at room temperature1½ cups granulated sugar3 large eggsSeeds from 1 vanilla bean2 teaspoons baking powder½ teaspoon baking soda¼ teaspoon salt2½ cups unbleached all-purpose flour1⅓ cups whole milkRed food coloring Frosting 10 bite-sized pieces strawberry taffy2 tablespoons heavy cream1 cup (2 sticks) unsalted butter, at room temperature2 cups powdered sugar12 pieces Sweetheart candy 1. 2. 3. 4. 5. Tip: Don’t know how to use vanilla bean? Does your love story not have a happy ending? Thanks for visiting Bake It in a Cake! Feel free to contact me with any questions: firstname.lastname@example.org.
Nutter Butter Peanut Butter Pie Nutter Butter- Peanut Butter Pie If you hadn’t heard already, our food blogging friend Jennie lost her husband Mikey last week. It was a sudden and unexpected loss. The kind of loss that is unfair in every way. In the midst of grieving for her lost love, she asked the world to make a peanut butter pie (Mikey’s favorite) and share it with someone they love. So here’s my Peanut Butter Pie, my tribute to Mikey and love to Jennie and her family, that I was able to share with my own family. I went with a Nutter Butter crust. If you’re not familiar with Nutter Butters- they’re pretty much just like an Oreo… with peanut butter cookie and peanut butter cream filling. As much as we love Nutter Butters, they had to be smashed into bits for the crust. This is a no-bake, perfect-for-summer kind of pie. A nice layer of hot fudge is then spooned on top. Then it’s topped with the peanut butter cream filling… …and smoothed on top. This was a rather emotional pie-making day.
Time Warp Wives: Meet the women who really do live in the past By Diana Appleyard Updated: 09:06 GMT, 8 August 2008 The credit crunch, a knife crime epidemic - no wonder so many of us are sick of the 21st century. Most of us just grumble, but some women have taken radical action to escape what they see as the soulless grind of modern life. Meet the 'Time Warp Wives', who believe that life, especially marriage, was far more straightforward in the Thirties, Forties and Fifties. 1950s Joanne Massey, 35, lives in a recreation of a 1950s home in Stafford with her husband Kevin, 42, who works as a graphics application designer. I love nothing better than fastening my pinny round my waist and baking a cake for Kevin in my 1950s kitchen. I put on some lovely Frank Sinatra music and am completely lost in my own little fantasy world. Enlarge Joanne Massey: 'Living like this makes me happier' We've been married for 13 years and we're extremely happy because we both know our roles. What's wrong with wanting to be adored and spoiled? 1940s 1930s Anyone for tea?
Strawberry Crostata « Just Eat It It’s my favorite grocery store time of year: the time when strawberries are absurdly cheap. “Buy 1, get 2 free!” “3 containers for $5!” “Strawberries: $1.50!” Music to my ears, I tell you. I love strawberries. With that, I give you my first official spring/summer dessert of the season! I’ve already made plans to go strawberry picking once the season is upon us, and I can guarantee that this will be the first of many strawberry posts throughout the spring and summer! Strawberry crostata I’ve given you the full recipe below for the pastry, since you can just break off a handful and keep the rest for later. Fruit filling : (enough for a two person crostata) 2 handfuls of strawberries, rinsed, hulled and diced 1.5 tbsp flour 1 tbsp sugar 1/2 tsp cinnamon Mix together and set aside Pastry crust: Put the flour, baking powder, ice cold cubed butter and salt in a food processor fitted with a steel blade. Process until the dough just comes together. Preheat your oven to 375 degrees Fahrenheit. Like this:
Root Beer Float Cake Before I made this cake on Sunday afternoon, I sat down with a nice, tall root beer float. Sure, it was 10:30 in the morning. I suppose that technically that means I had a root beer float for breakfast. That’s one of the great thing about being an adult, you can have a float for breakfast with no resistance. Something about a root beet float puts me on a conveyor belt back to some really random childhood memories. But cake!? Answers and cake, just a click away. Here’s what you should know about the Root Beer Float Cake. The cake doesn’t have the same memory inducing effects as a real root beer float. Try this cake. Root Beer Float Cake Baked: New Frontiers in Baking Print this Recipe! 2 cups root beer (don’t use diet) 1 cup dark unsweetened cocoa powder 1/2 cup unsalted butter, cut into 1/2 inch cubes 1 1/4 cup granulated sugar 1/2 cup dark brown sugar 2 cups all-purpose flour 1 1/4 teaspoons baking soda 1 teaspoon salt 2 large eggs Preheat even to 325 degrees F. Chocolate Root Beer Frosting