Normal Eggless Tiramisu
- 1 cup (240 ml; 8 oz) whipping cream
- 1 cup (225 g; 8 oz) Mascarpone cheese
- 2-3 Tbs sugar to taste
- 1 tsp vanilla extract
- 1 Tbs amaretto or rum
- 2 1/2 cups (591 ml; 20 oz) strong cold coffee
- 200 g (about 7 oz) ladyfingers
- cocoa for dusting
Whip cream, sugar and vanilla. Add Mascarpone cheese and amaretto or rum.
Pour coffee into a shallow dish. Dip enough ladyfingers in coffee to cover the base of a 6×9 inch (15×24 cm; 4 cups volume) square dish. Add a part of the cream mixture and level out. Repeat layers 1 or 2 times, ending with the cream.
Cover and refrigerate for at least 2 hours. Dust with cocoa before serving.
Twisting the recipe:
Option one: Instead of amaretto or rum cut back on the coffee and add more Tbs of Kalhua or Cinnamon Kalhua
Option two: instead of lady fingers use your favorite sponge cake and slice it thin. With that you can leave out the coffee and add strawberries or cherry’s with a cherry liquor.
Option Three: Add cinnamon to the cocoa you dust on the top.
Which ever kind of nuts you prefer you can make these to your liking.
- 2 cup all-purpose flour
- 1 to 1 1/2 cups any nuts (walnuts, hazelnuts, pecans, almonds), finely chopped
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 cup butter (at room temperature)
- Powdered sugar, to coat (about 1 cup)
1 Preheat the oven to 300°F and prepare a large cookie sheet.
2 Put the butter into a mixing bowl and beat until smooth. Add sugar and vanilla. Add all the dry ingredients. Form into small balls and put on parchment sheets.
3 Bake for 35 minutes. When they are still warm, roll the cookies in some powdered sugar. Set aside on a rack to cool completely. When cool, dust again in powdered sugar.
Enjoy these yummy cookies.
There are some drinks you just make up as you go along in life and this is one of my favorite.
tall glass with ice
1 can cherry Dr. Pepper
1 or 2 shots Captain Morgans Spiced Black Rum
garnish with a cherry.
I think any pirate would enjoy this!
1/4 cup to 1/2 cup of tequila, one bottle of Lawry’s Mesquite Marinade with Lime Juice add this to two chicken breasts sliced. Marinade over night. Next day cook chicken in a frying pan with a little olive oil. Make sure the marinade in also in the pan it will make the chicken moist and tasty.
Use small flour tortillas, homemade pico, cheese and sour cream. Easy and tasty.
Well this is a short comment on a cake that shouldn’t have been as bad as it was. Recently at a upscale restaurant we decided to have their black forest cake for dessert. Usually I don’t mind if it doesn’t follow the convention of a traditional black forest cake but in this case I was not happy to find that the granache was used to cover up the fact that the cake layers were not even. There was so much of it that it detracted from what should have been a wonderful cake. Granache impresssed not a traditional cover for this kind of cake and the lack of whipped cream was also a disappointment. Presentation at a nice restaurant is just as important as taste. This was an unfortunate end to what had been a wonderful dinner.
Healthy Oatmeal Cookies that disappear quickly. Combination of Quaker Oats Recipe and Alton Brown Recipe.
- 1/2 Cup(s) (1 stick) plus 6 tablespoons butter, softened
- 1/2 Cup(s) firmly packed brown sugar
- 1/2 Cup(s) granulated sugar
- 1 Teaspoon(s) Baking Soda
- 1 Teaspoon(s) ground cinnamon
- 1/2 Teaspoon(s) salt (optional)
- 2 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
Crescent Moon Cookies
1/2 cups powdered sugar
1 1/2 teaspoons almond flavoring
2 3/4 cups all-purpose flour
1 teaspoon cream of tartar
1 teaspoon baking soda
Combine powdered sugar, butter, egg and almond flavoring in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour, cream of tartar and baking soda; beat at low speed until well mixed.
Divide dough into quarters. Cover; refrigerate 1 hour.
Heat oven to 375°F.
Roll each quarter (keeping remaining dough refrigerated) into 4 (10-inch) ropes. Cut each rope into 4 (2 1/2-inch) pieces. Shape each piece into crescent. Place onto ungreased cookie sheets. Bake 8-10 minutes or until set. (Cookies do not brown.)
Sprinkle remaining half with powdered sugar. Store between sheets of waxed paper in covered containers.
Hazelnut Ball Cookies
Heat oven to 350°F.
Beat butter, 1/2 cup sugar and vanilla in large bowl with mixer until light and fluffy. Gradually add flour, beating on low speed after each addition until well blended. Add nuts; mix well.
Shape dough into 48 (1-inch) balls. Place, 1-1/2 inches apart, on baking sheets.
Bake 14 to 15 min. or until bottoms are lightly browned. Cool 5 min. on baking sheets. Roll warm cookies, 1 at a time, in remaining sugar in small bowl until evenly coated; place on wire racks. Cool completely.
NYTimes: If It’s Chili, It’s Personal
Chili is a very personal thing. Sometime with beans but without can have its own flavor.
For the holiday try something different with the oven beef roast.
Take about 1/2 cup of horseradish sauce, add pepper, salt, to suit you.
Mix then spread over the top of the roast.
For a little more spice add some cayenne.
Grilled cheese is one of those things for a cold day.
Well here is a little different take on the normal grilled cheese.
The one in the front is made with grilled sweet onions on rustic bread with fresh mozzarella cheese, dipped in an egg wash and grilled in hot olive oil in a frying pan. The grilled onions were grilled with butter.
The one at the back is a Grilled Cheese Bruschetta Sandwich.
Small grape tomatoes cut up with minced garlic and minced sweet onions, drizzled with extra virgin olive oil and balsamic vinaigrette, with basil and parsley added in. Same bread was used as above and cheese with the egg wash.
Now I would like to say something about hot verses room temp on Grilled Cheese sandwiches. While some are fine at room temp, others are better hot. Case in point of these two sandwiches the Grilled Cheese and Sweet Onion is far better when hot and the Bruschetta one is much better at room temp, only because it has time to give the flavor of the bruschetta to the rest of the sandwich.
Being home sick can give you time to look at those things that have been showing up during the course of the month that you haven’t taken the time to look at.
The Tucci Cookbook Is one of those things. It was just released on the 10th of October. It has some amazing recipes inside. A few of the recipes have alternative ideas with them, which is something I always love. A few that I can alter myself, I may discuss in the upcoming months. Take a peek at this wonderful, making my mouth water cookbook.