Strawberry Tiramisu

Strawberry Tiramisu Strawberry Tiramisu

Yield: Serves 12Prep Time: 25 mins
Ingredients:
Strawberries:
5 Cups Sliced or Chopped Strawberries
2 Tablespoons Sugar
3 Tablespoons Sweet Marsala Wine
Cream Filling:
2 Cups Heavy Whipping Cream
2 (8 Ounce) Tubs Mascarpone Cream
1/3 Cup Sweet Marsala Wine
10 Ounces White Chocolate, Melted
1/2 Cup Powdered Sugar (Confectioner’s Sugar)
Savoiardi:
2 Packages Ladyfinger Cookies
2/3 Cup Orange Juice
1/4 Cup Sweet Marsala Wine
Garnish:
Sliced Strawberries
Melted Dark Chocolate

Directions:
Combine the strawberries with the sugar and wine in a bowl and stir to mix.
Let the strawberries sit for at least 30 minutes.
In a small bowl, whip the heavy cream until soft peaks form, then add the powdered sugar.
In another bowl, beat the mascarpone with the wine until light, about 4 minutes.
Add the chocolate and beat until smooth.
Fold in the heavy cream.
Mix the orange juice with the wine in a shallow bowl.
Quickly dip each savoiardi cookie into the orange juice mixture just lightly wetting them.
Arrange the cookies into a 13 x 9 inch glass dish, break the cookies as needed to fill in corners.
Once you have completely covered the bottom of the pan with cookies, spread half the mascarpone cream mixture over them.
Arrange the berries onto this cream mixture evenly.
Add another layer of the cookies, then finish with the cream mixture, using a knife to smooth the top.
Refrigerate for at least 5 hours.
Cut the tiramisu into squares and arrange on plates.
Garnish with sliced strawberries and a drizzle of dark chocolate.
Serve immediately.

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Chocolate & Amaretto Panna Cotta

Chocolate Amaretto Panna Cotta Chocolate & Amaretto Panna Cotta

Yield: Serves 8Prep Time: 15 mins + 7 hrsCook Time: 15 mins
Ingredients:
Chocolate Layer:
1/4 Cup Water
1 1/2 Teaspoons Unflavored Gelatin
1 Cup Heavy Cream
1 Cup Whole Milk
1/3 Cup Sugar
2 Cups Dark Chocolate Baking Chips
2/3 Cup Sour Cream
Amaretto Layer:
1 Cup Whole Milk
2 Teaspoons Unflavored Gelatin
2 Cups Heavy Cream
1/4 Cup Sugar
1/4 Cup Amaretto Liqueur
Topping:
Lightly Sweetened Whipped Cream
Chocolate Shavings

Directions:
In a small bowl, sprinkle the gelatin over the water and set aside.
For the chocolate layer, heat the cream, milk, and sugar over medium heat until the mixture almost but does not quite come to a boil, then remove from the heat.
Stir in the softened gelatin, then the chocolate chips, stirring until smooth.
Whisk in the sour cream until blended, then pour the mixture into 8 small clear glasses and refrigerate for 90 minutes, reserving about a half cup of the chocolate mixture to use later.
For the Amaretto layer, sprinkle the gelatin over the milk in a small bowl and let soften for 5 minutes.
In a small pot, heat the heavy cream and sugar until almost boiling, then remove from the heat.
Stir in the softened gelatin, the Amaretto liqueur, and the reserved chocolate mixture and whisk until smooth.
Pour this mixture over the refrigerated chocolate panna cotta creating a layer of an inch or two, then refrigerate again for at least 6 hours.
To serve, add a dollop of lightly sweetened whipped cream and sprinkle with chocolate shavings, then serve immediately.

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Ricotta Almond Cake

Ricotta Almond Cake Ricotta Almond Cake

Yield: Serves 8 – 10Prep Time: 10 minsCook Time: 45 mins
Ingredients:
1 Cup Full Fat Ricotta Cheese
4 Large Eggs, Separated
1 Teaspoon Almond Extract
1 Cup Granulated Sugar
2 1/2 Cups Almond Meal
1 Teaspoon Finely Chopped Lemon Rind
1/3 Cup Sliced Almonds
Powdered Sugar

Directions:
Preheat oven to 325 degrees F.
Use baking spray or lightly grease and flour a 9-inch springform pan.
Use an electric hand mixer to beat together the ricotta cheese, egg yolks, extract, and sugar until smooth.
Stir in the lemon zest and almond meal.
In a clean bowl, beat the egg whites until soft peaks form.
Fold half the egg whites into the almond mixture, then fold in the rest.
Spread the batter into your prepared pan and sprinkle the top with the sliced almonds.
Bake the cake for 40 to 45 minutes or until a cake tester comes out clean.
Cool the cake for 10 minutes then remove the sides.
Cool completely, then lightly dust the top with powdered sugar and serve.

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Sugar and spice loaf

sugar and spice loaf Sugar and spice loafvagina tits Sugar and spice redhead pussy Light Olive inch loaf pans Cup Light Flavored Oil breasts boobs ass anal

Yield: Makes 2 LoavesPrep Time: 15 minsCook Time: 1 hr
Ingredients:
1 Cup Light Flavored Oil (Canola, or Light Olive)
1 1/2 Cups Sugar
4 Large Eggs At Room Temperature
2 Teaspoons Vanilla Extract
2 Teaspoons Baking Powder
1 Teaspoon Salt
2 Teaspoons Ground Cinnamon
1 1/2 Cups All-purpose Flour
1 1/2 Cups Whole Wheat Pastry Flour
4 Cups, Peeled & Diced Apples
Topping:
3/4 Cup Sugar
2 Teaspoons Ground Cinnamon
1/2 Cup Finely Chopped Walnuts

Directions:
Preheat oven to 350 degrees F. and lightly grease two 9 x 5 inch loaf pans.
In a large bowl, beat together the oil and sugar until blended with an electric mixer, then add the eggs, one at a tine, beating well between each.
Add the vanilla and beat until mixed.
In a separate bowl, stir together the baking powder, salt, cinnamon, and two flours.
Slowly add the flour mixture into the wet ingredients on low just to mix.
Stir in the chopped apples.
In a small bowl, stir together the sugar, cinnamon, and walnuts.
Spread half the batter between the two pans spreading it evenly.
Sprinkle half the sugar and cinnamon mixture, divided evenly on top of the batter.
Spread the rest of the batter on top of each pan, then use the remaining sugar mixture to sprinkle it over the top.
Bake the loaves for about an hour or until a cake tester comes out clean.
Cool for 10 minutes, then run a knife around the edges and turn the loaf out onto a wire rack to cool completely.
Slice & enjoy!

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Lemon, Olive Oil, & Rosemary Loaf

Lemon Olive Oil Rosemary Loaf Lemon, Olive Oil, & Rosemary Loaf

Yield: Serves 6 – 8Prep Time: 15 minsCook Time: 50 mins
Ingredients:
3/4 Cup (3 oz) Spelt or Farro Flour (I used whole grain)
1 1/2 Cups (7.5 oz) All-purpose Flour
3/4 Cup (4 oz) Sugar
2 Teaspoons Baking Powder
1/2 Teaspoon Salt
3 Large Eggs
1 Cup (240 ml) Olive Oil
3/4 Cup (180 ml) Whole Milk
1 1/2 Teaspoons Finely Chopped Rosemary
Zest from 1 Large Lemon, Finely Chopped
1 Teaspoon Fiori di Sicilia (or Lemon Extract)
Topping:
1/3 Cup Sugar Mixed With 1 Teaspoon Finely Chopped Lemon Zest

Directions:
Preheat oven to 350 degrees F. and lightly grease an 8 x 4 inch loaf pan, then line the width of the pan with parchment paper.
In one bowl, sift together the flours, sugar, baking powder, and salt.
In another bowl, whisk together the eggs until light, then add the oil, milk, rosemary, lemon zest, and extract, and whisk until blended.
Pour the dry ingredients into the wet and stir just until combined.
In a small bowl, rub the sugar with the lemon zest with your fingertips, then sprinkle it on top of the loaf.
Bake for about 50 minutes, or until a cake tester inserted into the center comes out cleanly.
Let the loaf rest for 10 minutes, then gently remove from the pan with the help of the parchment paper, and place on a wire rack to cool completely.
Slice and enjoy!

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