quadruple chocolate tiramisu

Tasty! I loooove a great summer dessert that takes absolutely no heat to make. It is way too hot with this 25+ days of over 100 degrees to turn on the oven. Sure to thrill any coffee/chocolate lover.

For some reason my grocery store doesn’t always carry ladyfingers or mascarpone cheese, but my subsitutes of sponge cake slices and Neufchatel cheese (a low-fat and softer version of cream cheese) have worked extremely well. I’ve made this recipe three times now- once with ladyfingers, once with chocolate angel food cake (below pictures), and now once with store bought vanilla angel-food cake.

The recipe is called ‘Triple Chocolate Tiramisu’ but I think it has four:

  1. white chocolate
  2. bittersweet chocolate
  3. chocolate liqueur
  4. cocoa powder

Quadruple Chocolate Tiramisu

Recipe version from Liz Devlin’s Better Homes & Gardens – Pink Plaid Cookbook

Prep: 30 min, chill: 6 hrs (longer is better, but at least 3 needed), makes: 1 8x8x2 inch dish

  • 2- 3oz packages ladyfingers, split  (or a store-bought angel-food cake, these pics show chocolate flavor cake)
  • 1/4 cup brewed espresso or strong coffee (for reals, this makes it amazing)
  • 1- 8oz carton mascarpone cheese (can use low-fat cream cheese, at room temperature)
  • 1 cup whipping cream
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla (could change it up with almond/hazelnut extract)
  • 1/3 chocolate liqueur (i used Creme de Cacao)
  • 1oz white baking chocolate squares, grated (from freezer) or finely chopped (i used a small food processor)
  • 1oz bittersweet chocolate, grated (from freezer) or finely chopped
  • unsweetened cocoa powder, for top dusting
  1. Line bottom of  8x8x2 inch dish with enough ladyfingers to cover. Cut to fit. Drizzle half of the espresso over ladyfingers.
  2. In medium mixing bowl beat mascarpone cheese, whipping cream, powdered sugar and vanilla with electric mixer just until stiff peaks form, standing straight up when lifting beaters from mixture), scraping sides of bowl occasionally. Beat in chocolate liqueur until combined.
  3. Evenly spread half of the mascarpone mixture over ladyfingers layer. Sprinkle with mixed white and bittersweet chocolate crumbs.
  4. Add another layer of ladyfingers and drizzle remaining espresso. Spread remaining mascarpone mixture and top with more crumble chocolate and dust with cocoa powder.
  5. Cover and chill in refrigerator for 6 to 24 hours. Flavors will meld through cake and cream filling with time.
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tomato basil bisque

An (extremely) favorite menu item, a la Harry’s Restaurant in downtown Manhattan, Kansas. Recipe featured a few years ago in a Kansas magazine when spotted by my mum.

Back a few months ago, my dear friend Sally came down to my little abode and we made a fabulous dinner. Homemade pasta ravioli with ricotta and spinach with basil pesto from last fall. What better to pair the pasta with than a delish tomato basil soup! Did I mention that basil is my favorite herb? Well its running a close race with rosemary, thyme, and ginger at least. Sure doesn’t hurt that it grows like a weed here in the hot Kansas summers.

We made the soup again about a week ago, during these strange cold, windy, and damp May days. I love the surprise of the science experiment in the middle (think 6th grade volcano).

I adore this soup. It’s what I’ve decided to ask for if I ever get really sick – with some freshly grated parmesan and a good glass of wine.  Enjoy!

sally’s ravioli!

adding pepper, basil, and flour to sautéed onion

simmering the tomatoes for the science experiment portion of the evening

adding the soda!

frothy soup. Soda added to acidic tomatoes to even out the PH before adding cream, cause it would curdle.

cream!

or half and half

enjoyed with a bit of fresh basil from the window sill

Tomato Basil Bisque

  • 1 medium onion diced
  • 2 tsp salt
  • 2 1/2 tsp dried basil
  • 3 tbl flour
  • 1/2 tsp baking soda
  • 1/2 tsp sugar
  • 3 cup chicken stock
  • 25 oz can diced tomatoes
  • 26 oz can crushed tomatoes
  • 2 cups heavy whipping cream (i use half-n-half)
  • 3 tbl chopped fresh basil
  • oil to saute
  1. Saute onion and salt, pepper, dried basil, and flour.
  2. Whisk together, add stock, mix.
  3. Add tomatoes and stir.
  4. Cook 20 minutes over medium heat.
  5. Add baking soda and sugar.
  6. Simmer 15 more minutes.
  7. Add cream and fresh basil
  8. Serve.

Makes 9- 8oz bowls.

apple pie crispix

mmmmh. this one is a holiday tradition for my family.

Not sure why just for the holidays though, it is really easy to make and addictively tasty. Try it out!

the cereal

the card

mixture that weakens the nerve of all

baking in our big blue bowl

added in the apple chips

Apple Pie Crispix

  • 1 large box Crispix
  • 1 cup walnut halves
  • 2/3 cup butter
  • 1/2 cup sugar (i used raw sugar)
  • 1 tsp cinnamon or more
  • 2 pkg apple chips
  1. Melt butter, mix in sugar, cinnamon, walnuts.
  2. Pour mixture over Crispix cereal in large oven-safe bowl and toss until covered. 
  3. Back at 250*F for 45 min, stirring every 15 min.
  4. Add 2 pkg apple chips to baked cereal.
  5. Let cool and transfer to air tight container or serve immediately!

coconut macaroons

If you like coconut…. if you like chocolate…. if you like being happy…. then you will love these simple little cookies.

So yummy, I’ve made them several times already. Egg white mean they’re really healthy for us right? They are best within the first few days, so buy some coffee or milk and prepare yourself.

Coconut Macaroons_

mixing together dry ingredients,

special photocopy keepsake of Greta’s cookbook,

baking in the oven,

to a toasty brown!

After cooled, I dipped the cookies halfway in melted dark chocolate and cooled more on wax paper. :)

Based on a recipe from a friend’s Better Homes and Gardens cookbook. Thanks Greta!

Prep: 15 min – Bake: 20 min per batch – Oven: 325*F – Makes: about 30 cookies

  • 2 2/3 cups flaked coconut (7 oz.) – I prefer unsweetened, but sweetened works too!
  • 2/3 cup sugar
  • 1/3 cup all-purpose flour
  • 1/4 tsp salt
  • 3 egg whites
  • 1/2 tsp vanilla or 1/4 tsp almond extract
  • 4 oz. semisweet chocolate (optional)
  • 1 tsp vegetable oil (optional)

1. Preheat oven to 325*F. Lightly grease a large cookie sheet or line it with parchment paper; set aside. In medium mixing bowl combine coconut, sugar, flour, and salt. Stir in egg whites, half tsp of the vegetable oil, and vanilla or almond extract.

2. Drop mixture by rounded teaspoons (or I think as big as you want, they will spread out) 2 inches apart onto prepared cookie sheet. Bake for 20 to 25 minutes or until edges are light brown. Rest on sheet for 1-2 minutes. Transfer cookies to a wire rack and let cool.

3. If desired, in small saucepan melt chocolate and shortening over low heat, stirring often. Dip half of cookie in melted chocolate or drizzle melted chocolate over tops in a criss-cross pattern.

Yummy! If you try it out, I’d love to know what you think!