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.

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!

Cranberry Brownies!

Fittingly, I want to show you my favorite brownie recipe first! I absolutely love this one. Its decadent, but not overly sweet/rich- a balance of tart and sweet with fresh cranberries and dark chocolate. I would have never thought that ‘from scratch’ brownies could be so easy, or so good! Check out the photos, the recipe is below!

melting butter, adding cocoa

Cranberry Brownies

  • 1 1/3 cup flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 cup butter
  • 1 cup baker’s cocoa
  • 2 cups sugar
  • 4 eggs
  • 1 1/2 tsp. vanilla
  • 1 tsp. almond extract
  • 1 cup cranberries, fresh or frozen
  • 1/2 cup chopped walnuts/almonds (opt)
  1. In large mixing bowl, combine flour, baking powder and salt; set aside.
  2. Melt butter in a large saucepan. Remove from heat. Stir in cocoa. Add sugar, eggs, vanilla, and almond extract and stir until well blended.
  3. Stir chocolate/butter mixture into dry ingredients. Add cranberries and nuts and mix until just blended.
  4. Pour batter into a greased 9×13″ pan. Bake at 350* for 30-35min. Cool completely. Cut with plastic knife.

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