Classics · Italian · Pastry · Treats

Tiramisu

20140711-194033-70833828.jpg

An Italian classic, perfect for hot summer nights !

Ingredients:
2 cups boiling-hot water
3 tablespoons instant-espresso powder
1/2 cup plus 1 tablespoon sugar, divided
3 tablespoons Tia Maria (coffee liqueur)
4 large egg yolks
1/3 cup dry Marsala
1 pound mascarpone (2 1/2 cups)
1 cup chilled heavy cream
36 savoiardi (crisp Italian ladyfingers; from two 7-ounce packages)
dark chocolate shavings for garnish

Method:

Stir together water, espresso powder, 1 tablespoon sugar, and Tia Maria in a shallow bowl until sugar has dissolved, then cool.

Beat egg yolks, Marsala, and remaining 1/2 cup sugar in a metal bowl set over a saucepan of barely simmering water using a whisk or handheld electric mixer until tripled in volume, 5 to 8 minutes. Remove bowl from heat. Beat in mascarpone until just combined.

image

Beat cream in a large bowl until it holds stiff peaks.

image

Fold mascarpone mixture into whipped cream gently but thoroughly.

image

Dipping both sides of each ladyfinger into coffee mixture, line bottom of a 13- by 9- by 3-inch baking pan with 18 ladyfingers in 3 rows, trimming edges to fit if necessary. Spread half of mascarpone filling on top. Dip remaining 18 ladyfingers in coffee and arrange over filling in pan.

image

image

image

Spread remaining mascarpone filling on top and dust with chocolate shavings. Chill, covered, at least 6 hours.

image

 

Dessert · Treats

Red, white and blue Cheesecake Pie !!!!

OLYMPUS DIGITAL CAMERA

The easiest dessert you will make this 4th of July ! With the heat rising, it makes no sense to turn on the oven ! So I turn to store bought goodies to help me out.  Also this is somewhat healthy since I choose sugar-free and fat-free ingredients.

This is what you need.

1 store bought graham cracker pie shell

1, 8oz tub of thawed fat-free whipped topping

1, 1oz package of  sugar-free, fat-free cheesecake flavored pudding mix

1, 6oz tub of fat-free vanilla yogurt (not greek, but I think you could use it if you wanted a tangy taste)

mix all these ingredients and pour into the shell.

Decorate with berries of choice.  I used strawberries and blueberries, but you could use, cherries, blackberries or raspberries.

Serve chilled !

 

Classics · Dessert · Italian · Pastry · Treats

Cannoli Cups

A shortcut to a classic italian treat !  Super simple and oh so delicious, you will need to make a double batch !

Ingredients:

For Cups

Flour for dusting surface

4 refrigerated pie crusts

2 tablespoons white sugar

1 teaspoon cinnamon

For Filling

1 (32oz) container of whole milk ricotta cheese

1/2 cup confectioners’ sugar, plus extra for dusting finished cups

2 tablespoons white sugar

1 teaspoon vanilla extract

1/4 cup mini semi-sweet chocolate chips (well I used a little more, its chocolate, satisfy your cravings)

Method:

Strain the ricotta cheese overnight or long enough to remove all the water.

To the strained cheese add all the flavourings and sugar and mix to combine.

At the end, add the chocolate chips and fold it in gently. Chill in the fridge while you make the cups

Heat oven to 425°F. Unroll the piecrusts onto a lightly floured surface and sprinkle the top of each crust with the natural sugar and the cinnamon. Lightly roll over it with a rolling pin so that sugar and cinnamon are pressed into the dough.

With a 2 1/2-3 inch round biscuit cutter or cookie cutter or a glass, cut out circles and lightly press them inside an ungreased mini muffin or mini cupcake pan to create a pastry cup.

Bake for about 10 minutes or until cups are golden. Remove from oven and allow cups to cool. Once cups are cool they can be removed from tin and filled.

Fill the cooled cups, right before serving (or they will get soggy) and top with more chocolate chips.

Enjoy !

Breakfast · Pastry · Treats

Doughnut Muffins

This is a super quick recipie that you can whip up even on the busiest weekday mornings.  The muffins are buttery, moist and rich and where originally made in a shop in Rockport, Maine.  I got the recipie from “The New Boston Globe Cookbook”.

Ingredients:

2 cups of flour

1/2 cup sugar

1 Tbsp ( yes Tbsp) of baking powder

1/2 tsp of salt

1 egg

3/4 cup vegetable oil

3/4 cup buttermilk

1/4 cup sour cream ( I used greek yogurt)

Method:

Preheat oven to 375F

In a bowl whisk together all the dry ingrdients and set aside

In a separate bowl, whick together egg, sugar, buttermilk, oil and yogurt ( or sour cream).

Now, mix the dry and the wet ingredients together with a wooden spoon.

Divide the batter among 12 muffin cups and bake for 20mins.

Sprinkle a mixture of cinnamon and sugar on the muffin tops as soon as they come out of the oven.

Cool in the muffin tin for 5 mins and then take them out.

Serve warm with a cup of coffee ! They do tast like doughnuts !!! No more drive through breakfasts !

Cookies · Treats

Cranberry, White Chocolate Cookies

I made these cookies following the recipe on the back of the dried cranberries bag–so I take ne credit for the recipe.  They were delicious, however, I thought that the white chocolate made it too sweet.  I might use dark chocolate next time around.  Nevertheless, I made them for lab meeting and everyone enjoyed them !  Purpose met.

Ingredients:

2/3 cup butter

2/3 cup brown sugar

2  large eggs

1 1/2 cups old-fashioned oats

1 1/2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 Cup Dried Cranberries

2/3 cup white chocolate chips

Method:

Preheat oven to 375ºF.
Using an electric mixer, beat butter and sugar together in a medium mixing bowl until light and fluffy.

Add eggs, mixing well.

Combine oats, flour, baking soda and salt in a separate mixing bowl.

Add to butter mixture in several additions, mixing well after each addition.

Stir in dried cranberries and white chocolate chips.


Drop by rounded teaspoonfuls onto ungreased cookie sheets.

Bake for 10-12 minutes or until golden brown. Cool on wire rack.