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Simple Tiramisu

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. Related:  Cake and cupcakes

Nutella Mug Cake There are several food bloggers that I follow religiously. In fact I have a hard time concentrating at work until I read their posts each morning (ssshh!). And a lot of them just crack me up. They’re clever and well-written. I get so upset when I can’t think of witty things to say in my posts! The secret is this: Nutella Mug Cake. Here’s what you’ll need You’ll need 4 tablespoons sugar, 3 tablespoons cocoa powder, 4 tablespoons self-rising flour, 3 tablespoons milk, 3 tablespoons vegetable oil, And the Nutella! Oh yeah…and an egg. Whisk with a fork until smooth It has magically risen and baked completely in 1.5 minutes. I quickly made some whipped cream, then dug in! Nutella Mug Cake Yields 1 Ingredients 4 tablespoons self-rising flour 4 tablespoons sugar 1 egg 3 tablespoons cocoa powder 3 tablespoons Nutella 3 tablespoons milk 3 tablespoons vegetable oil Whipped Cream Topping (if desired) ½ cup heavy cream 1 tablespoon sugar Instructions Combine all ingredients in a large coffee mug.

Big Red Kitchen: Little Peach Cakes More Food Crafts:Chocolate Covered Strawberry Mallow CandiesRainbow Cupcakes with Rainbow FrostingCandy Cake The title of this post sounds like a term of endearment someone may bestow on a cute little child, but no, the photo is a shot of my Little Peach Cakes made this morning for when my niece and nephew come over to play. My own children were amazed at how real these little cakes appeared. They were almost too cute to cut into and eat but everyone loves a fresh peach right? I had spotted these in a magazine years and years ago (maybe Southern Living?) A piece of cinnamon stick and a peppermint leaf complete the finishing touches. Little Peach Cakes What you will need: 2 Wilton Mini Ball Pans1/2 Duncan Hines Yellow cake mix, 1/4 cup butter, 2 eggs, 1/3 cup milkred liquid food coloringyellow liquid food coloring3/4 cup granulated sugar, divided1 cinnamon stick6-12 fresh peppermint leaves12 whole almondsOne batch Buttercream Frosting Ice cream or sorbet, optionalRaspberry sauce, optional 1.

14 No-Bake Desserts For Summer Pies and cakes are great once you've made them, but do you feel like turning on the oven on a hot August day? No? Us either. Icebox Cakes (and More) Cardamom Lee's Cake: "Red wine, butter, milk, and chocolate all pair beautifully with cardamom" for a "peculiar but delightful cake." Lime Cracker Pie: Lime juice, condensed milk, Ritz crackers, and you've got dessert. Red, White, and Blueberry Icebox Cake: The Fourth of July may have passed, but this berry-layed, Nilla Wafer-based icebox cake is still perfect for the season. Blackberry Pistachio Icebox Cake: Pomegranate molasses and rose water make this simple-to-prepare blackberry cake a good deal more sophisticated. Chocolate-Chile Icebox Cake: Chile powder and cayenne add a serious kick to a no-bake chocolate dessert. Eton Mess: Crumbled meringues and cream top strawberries for a fluffy, haphazard pile of dessert. Turrón de Chocolate): Crumbled biscuit cookies in chocolate: our kind of dessert. Frozen Treats

Black Magic Cake with Whipped Dark Chocolate Ganache well...i can now cross the important DOUBLE LAYER CAKE off of my "bucket list". believe it or not...i have never made a double layer cake from scratch. i HAVE, of course, made a box cake or two back in the high school days, but fear of the ugly dry crumbly lopsided cake syndrome must have kept me from trying again. on so many levels... pardon the poor pun ! i was complimented by many and must agree... this is the best chocolate cake i have EVER tasted. aka Ina Garten's Aunt Beatty's Chocolate Cake BUT ... many thanks to FOODESS.COM for the introduction with her delicious photos with 70% GUITTARD WHIPPED GANACHE FROSTINGWITH A LITTLE KICK OF CHIPOTLEFOR THE CAKE...1 3/4 cups all purpose flour2 cups granulated sugar3/4 cups unsweetened cocoa...i used Guittard 1 1/2 tsp baking soda 3/4 tsp salt 2 large eggs 1 cup buttermilk.

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.

Sweet Hacks: 10-Minute No-Bake Lime Cracker Pie [Photos: J. Kenji Lopez-Alt] My wife doesn't bake much, but she's got a few tricks up her short sleeves. Let me explain with a story that is most likely true in fact if not in detail: A couple Thanksgivings ago, I was doing my usual messing about in the kitchen, slicing brussels sprouts, mashing potatoes, simmering gravy, flipping birds both literal and figurative. It's ironic, then, that when the turkey was done eaten and dessert finally rolled around, my wife pulled out a pie that she'd not only somehow managed to make without setting foot in the kitchen, but that also somehow got completely downed before the sweet potato pie was even half gone. "What's this madness?" "You're just jealous because my dessert was better than yours." "Silly wife! "True, but there is a first time for everything. "Touché. Turns out that it's a variant of a key lime pie—that is, a quick cheaty custard made by stirring together heavy cream, sweetened condensed milk, and lime juice. Get the Recipe

S’more Cupcakes S’more Cupcakes Happy 237th birthday America! Today Americans all across the nation are celebrating freedom and independence with barbecues, picnics, and family gatherings. If you are still looking for a dessert to bring to that 4th of July cookout these S’more Cupcakes are certain to please! Cupcakes are a wonderful dessert to bring to any cookout or get together. Ingredients: For the Graham Cracker Base: 1 1/2 cups graham cracker crumbs 2 tablespoons granulated sugar 5 tablespoons butter, melted For Cupcakes: 2 cups sugar 1 ¾ cups all-purpose flour 3/4 cup unsweetened cocoa powder 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 2 large eggs, room temperature 1 cup buttermilk, room temperature 1 cup strong black coffee (just brewed and still warm) 1/2 cup vegetable oil 1 teaspoon vanilla extract For the Chocolate Glaze: 4 ounces semisweet chocolate, finely chopped 4 tablespoons butter 1 teaspoon light corn syrup Directions: One Year Ago: Red, White and Blue Cupcakes

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

Spinach Stuffed Portobellas « From Ketchup To Chutney Spinach Stuffed Portobellas 13Jul11 Here in Boston it’s been in the 90s for the last few days, so recipes for the grill have definitely been catching my eye. Anything to keep the heat out of the house. After the 4th of July and all the cook-outs and camp food this summer (involving all kinds of delicious meats and rich foods), this vegetarian dish really hit the spot. I opted to use Laughing Cow Lite cheese, mostly because it’s what I had on hand, but also because it’s creamy and cheesy without being heavy. Spinach Stuffed Portobellas (inspired by Serious Eats, feeds two as a small main or large side dish) 2 large Portobella Mushroom Caps 3 wedges Laughing Cow Cheese (or ~2.5oz other soft, spreadable cheese) 10 oz package frozen Spinach S&P Olive Oil Crank up the grill to a medium-high flame. Wipe down the mushroom caps to remove excess dirt or debris (don’t ‘wash’ mushrooms, just use a wet paper towel to wipe down). Defrost the spinach, and mix together with the cheese. Like this:

Tort Tuxedo Scroll down for English version or select your language from the right! Acest tort se numeste ” Tuxedo” deoarece este alb si negru exact ca un “Tuxedo” (in romana = smocking). Eu il cumpar aici dintr-un magazin care se numeste Costco si unde gasesti o sumedenie de prajituri delicioase, este foarte ciocolatos (a se vedea ingredientele), foarte decadent si divin de bun! Vreau sa zic doua cuvinte si despre blat, reteta am gasit-o pe foodnetwork postata de Betty Croker care este foarte recunoscuta pentru retetele de dulciuri in Statele Unite si Canada. Si…cu acest tort, am sarbatorit ziua de nastere a sotului meu, care si-a dorit foarte mult ca eu sa reproduc deliciosul tort Tuxedo pe care de obicei il luam de-a gata si pentru ca am vrut sa vedem daca ne iese la fel ca cel cumparat din magazin. Ingrediente: pentru o forma cu diametrul de 24cm (cantitati in grame si cani/cups de 250 gr) Blaturi: 250 gr faina (1 3/4 cani faina) 80 gr cacao ( 3/4 cana cacao) 400 gr zahar (2 cani zahar) 2 oua mari

Zebra Cake | The Whimsical Cupcake Animal prints is something I never really got behind. It was something that I only saw on 75 year old blue-haired ladies that are way cooler than me or on kids who looked like walking cheetahs. Not really the look I go for. Lately everywhere I look, there’s something with some form of animal print on it and I find myself liking it. Ok, not EVERYTHING but a few pieces here and there. I’m not sure what kind of demographic I reach out there in internet land, animal print lovers or haters, but I’m sure your love or hatred won’t apply to this cake. I said it. This is a simple cake needs no pillowy frostings, no fancy ganaches, and no whippy creams. Zebra CakeAdapted from King Arthur Flour Yields one 9″ or 8″ round cake Ingredients: 1 cup granulated sugar 4 large eggs 1 cup milk (whole, 2% or 1%) 1 cup vegetable oil 1 teaspoon vanilla 2 cups King Arthur Unbleached All-Purpose Flour 2 teaspoons baking powder 1/4 teaspoon salt 3 tablespoons Double Dutched Dark Cocoa 5) Now for the stripes.