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I have said this before, but I LOVE tiramisu. I also love pumpkin though this time of year. Why not combine the two. A friend and chef from California gave me a tiramisu recipe that I make in cups. I really enjoy this version since it is so much easier to eat and looks just as pretty when served.
1 bar of dark chocolate (3.5oz), 1 C hot coffee, 5 TB bourbon, 1 1/2 C mascarpone, 1 C powdered sugar, 2/3 C heavy cream, 1 1/2 tsp. vanilla, 1/4 tsp. cinnamon, 1 C canned pumpkin and 1 package ladyfingers.
Coarsely chop half the chocolate and add to a small bowl. Add coffee and whisk until the chocolate is melted. Whisk in 2 TB bourbon.
In a large bowl, combine the mascarpone, powdered sugar, cream, vanilla, cinnamon and remaining 3 TB bourbon. Beat until fluffy. Add pumpkin and mix until combined.
Take 1/3 of the ladyfingers and dip, one at a time, into the coffee mixture. Don’t leave in too long since they will get soggy. Arrange them in a single layer in the bottom of an 8 oz. glass. I had to break my cookies to get them to fit. Divide one third of hte pumpkin mixture among the glasses, spooning it on top of hte cookies and spreading to cover. Grate more chocolate over the pumpkin.
Repeat the layers 1 or 2 more times, depending how much room you have left in your glasses. The last layer should be the pumpkin mixture.
Cover and refrigerate for at least 4 hours or overnight. When ready to serve, sliver more chocolate shavings over pumpkin and enjoy cold.
I just realized I posted this recipe last year, but without any pictures. So instead of just adding a picture to last years post, I decided to post it again since it is not only easy, but really good!
My apple and pear trees are bursting with apples this year. They are too firm to eat, but perfect for baking. I have made two batches of apple crisp, caramel apple cupcakes and two batches of applesauce already. I have a long list of other recipes I would love to make and share with you, but whenever I can share a canning recipe that is so darn easy and something you can enjoy all winter long, I want to get it out as soon as the season hits, even if it is more than once. Come back and visit the next few weeks for more great apple, pumpkin and possibly pear recipes. We will see how much time I can grab before the season is over.
Peel, core and slice apples. Fill our crock pot full of apples. Add 1 cup of water, 1 cup of sugar, I TB cinnamon and I TB lemon juice. Stir a and turn your crock pot on low for 5-7 hours or high for 3-4 hours. Stir when through. I like a chunky apple sauce so I go ahead and jar them up (after I have washed my jars and lids). If you like a smooth applesauce, you can cook a little longer and stir until it’s the consistency you like or puree your applesauce in a food processor. Enjoy right away or can for later.
I added as many apples as I could fit into my crock pot. Add the water, sugar, cinnamon and lemon juice. Gave it good stir, put the lid on and set it on low for for about 6 hours.
I like my applesauce a little chunky, so after 6 hours I stirred it and immediately poured it into my hot glass jars and within 5 minutes they were sealed. I got about 6 – 12oz. jars and 2 – 6 oz jars of applesauce out of 1 batch.
This is one of my all time favorite muffins recipes. Raisin Bran might sound a little to healthy and full of fiber for you, but the cream cheese really sets this regular, boring, old bran muffin apart from the rest. In fact when I went to go tell a guest that they could find it in my blog, they couldn’t. I couldn’t believe I had never posted this one before. Filled muffins are always a tough one to photograph. I want to show the ooey gooey filling in the middle, but then it just looks like someone dove into it. If I just take a picture of the muffin itself, it looks a little boring. So, until I can get a good photo, you are just going to have to settle for my favorite muffin recipe.
Raisin Bran Muffins with Cream Cheese Filling – Serves 15 jumbo muffins
Filling – 8 oz. cream cheese, softened, 1/3 c sugar, 2 TB flour, 1 tsp. vanilla.
Batter – 2 1/2 C flour, 2 C sugar, 2 1/2 tsp. baking soda, 1 tsp. salt, 1 1/5 TB cinnamon, 1/2 tsp. nutmeg, 3 1/2 C raisin bran cereal, 2 large eggs, slightly beaten, 2 C buttermilk, shaken, and 1/2 canola oil.
Preheat oven to 400 degrees.
Grease muffin tins or use paper liners. In a small bowl combine filling ingredients. Set aside.
For batter stir together flour, sugar, baking soda, salt, cinnamon and nutmeg in a large bowl. Add dry cereal and stir. Add egg, buttermilk and oil. Spook 1 heaping spoonful of batter into each muffin cup. Add a dollop of cream cheese filling over batter and then add more batter over filling. Sprinkle with sugar and bake muffins for 20-25 minutes.
Don’t over bake, otherwise filling will dry up.
This is a very light summery french toast recipe that you can prepare the night before. I have noticed though that only woman are the ones that choose this option. I am not sure if men typically like the savory choices like my husband or they are just unsure if this will satisfy. Served with bacon though, I think they would be pleasantly surprised.
5 eggs, 3/4 C milk, 1/4 tsp. baking powder, 1 TB vanilla, 1 loaf french bread, cut into thick slices, 1 ( 20oz ) bag of frozen strawberries. I also used fresh in combination though too, 4 sliced bananas, 1 C sugar, 1 TB apple pie spice, and 2 TB cinnamon sugar.
Mix eggs, milk, baking powder and vanilla. Lay sliced french bread slices in a 8×10 pan. Pour milk mixture over bread and let soak overnight.
In the morning preheat oven to 450 degrees. Combine strawberries, bananas slices, sugar and apple pie spice. Put in a greased 8×10 baking dish and top with prepared bread slices from the evening before. Sprinkle with cinnamon sugar. Bake 20-25 minutes. Spoon strawberries and bananas over bread. Drizzle maple syrup over the top and sprinkle with powdered sugar. Served with bacon and cheesy hashbrowns would make the perfect combination.
You know when you have guests that return once every 3 months that you are bound to be friends. So much so, that when I know they are coming, I will save them a room, but it will always be a surprise to them when they show up, since it will be whatever room is left over. Also, time for breakfast? That also gets thrown out the window. They usually like to eat with others, unless its too early, so I usually just tell them what time they are eating. I still ask them what they would like to have for breakfast, unless they have a request from a previous time. That is except for last weekend. We had some guest that told me at the last minute that they could not have pork, so I whipped up this tomato basil quiche. I wasn’t sure how it would turn out, but I was pleasantly surprised. This will now be on my vegetarian menu for others in the future.
Tomato Basil Quiche – Serves 6
1 unbaked pie shell, 1/2 plus 2 C shredded mozzarella or Havarti cheese ( I used both), 5 tomatoes, 1 C loosely packed fresh basil leaves or 1/2 C dried basil, 4 garlic cloves, 2 C mayo, 1/3 C grated Parmesan 1/4 tsp. pepper and 1/8 C chives
Preheat oven to 450 degrees. Place pie crust into a 9″ quiche dish or deep pie pan. Line entire crust with foil and bake 8 minutes. Remove foil and bake another 4-5 minutes. Remove from oven and reduce heat to 375 degrees. Sprinkle with 1/2 C mozzarella cheese. Cut tomatoes into wedges and lay on top of cheese. Combine basil and garlic in a food processor. Sprinkle over the tomatoes.
In a mixing bowl combine 2 C mozzarella cheese, mayo, Parmesan and pepper. Spoon mixture over basil mixture and spread to cover. Sprinkle with chive and bake approx 35 minutes until lightly browned on top.
What do you do when you have an abundance of peaches? You come up with goodies for your friends, family and in my case, guests. So out of all the peach jam, custards, cobblers and kringles, I really like this cinnamon peach bread the best.
3 C flour, 1 1/2 C sugar, 1/2 C brown sugar, 1 1/2 tsp. cinnamon, 1 tsp. baking soda, 1/2 tsp. nutmeg, 1 tsp. salt, 2 peaches, peeled and chopped, 4 eggs and 1 C vegetable oil.
Preheat oven to 350 degrees. Grease two loaf pans and line with parchment paper since they will be very moist.
In a large bowl, combine flour, sugars, cinnamon, nutmeg, baking soda an salt.
In another bowl, beat eggs and oil until blended. Add peaches and gently stir.
Add peach mixture to flour mixture and stir until well blended. Spoon batter in to pans. Bake 50-60 minutes. Cool in pans at least 10 minutes before removing to cool.
1 16 oz loaf of Hawaiian Bread, 4 eggs, 1/2 C heavy cream, 2 1/2 tsp. cinnamon, divided, 1/4 C sugar and 3 C apples
Preheat oven to 350 degrees
Spray an 8×8 pan and set aside.
Mix eggs, cream and 1/2 tsp cinnamon. Break bread into med. size pieces and add to the egg mixture. Toss to coat well.
In a small bowl mix remaining cinnamon and sugar.
Peel, core and slice apples into thin slices. Add 1 1/2 C apples to bottom of dish. Sprinkle with cinnamon sugar. Cover with 1/2 of the soaked bread pieces. Layer with half of the remaining apples and more cinnamon sugar. Repeat.
Bake 50-60 minutes. Drizzle maple syrup over the top and garnish with whipped cream.
I wasn’t going to post this recipe for a couple of reason. The picture doesn’t represent well. I should have pictured it in the frying pan. Also, it is really just a combination of what I had left over in the refrigerator. However, the flavor is really good and you can take out or add whatever you have laying around. The apple cider syrup recipe comes from my candy apple french toast recipe originally posted May, 2011. Since I had some left over from a previous breakfast, I thought I would try drizzling it over my eggs. Great combination!
Apple Cider Syrup – 1/2C sugar, 1 1/2 tsp, bisquit mix, 1/2 tsp. cinnamon, 1 C apple cider, 1 TB lemon juice and 2 TB butter.
Mix all ingredients except butter in a saucepan. Cook stirring constantly until thick. Boil 1 min. Remove from heat and stir in butter. Leftover syrup with last a few weeks in the refrigerator. Set aside until sausage scramble is done.
Sausage Scramble – 2 TB plus 2tsp. olive oil, 2 large potatoes peeled and cubed, 1 small onion, diced, 2 Lg apples, peeled and cubed (granny smith works well), 1 bag of sausage crumbles or 6 sausage links sliced, 1/2 red pepper, diced, 1/4 C shredded cheese, 5 eggs, salt and pepper to taste parsley for garnish.
Heat 1 TB oil in skillet over med. heat. Saute potatoes about 7 minutes. Add 1 more TB oil to skillet and saute onions and peppers with potatoes another 5 minutes until golden. Remove potato mixture and set aside.
Heat 1 TB oil in the same skillet over med. heat and cook sausages. Scramble eggs and pour in the same pan as sausages. (Drain grease before hand if any). scramble eggs with sausages until just slightly under done. Salt and pepper and add to potato mixture when done.
Add remaining 2 tsp. oil to skillet. Saute apples over med. heat about 5 minutes. stirring to prevent burning. Add your potato mixture to apples and stir to mix together. Add shredded cheddar and stir gently. Saute everything together about 5 minutes.
Serve. Drizzle apple cider syrup over potato mixture and sprinkle with parsley.
I have overindulged this past week with EAA. I tend to try everything I make, just to make sure that before it goes out for others to enjoy, that it tastes like I think it should. This is not a problem usually, but this week, I had several left overs. I tended to make more than what I should in fear that there would not be enough. Therefore, I had several of my own breakfasts and desserts. Therefore, this week is the a good week to try to get back on track. Hummus is a great way to do that. I like to throw everything in the blender so it gets nice and creamy without too many lumps. You can literally throw whatever ingredients in the blender you like from french onion dip, hot sauce, buffalo wing sauce, etc. just depending what you mood is. Listed below is one of my favorites since it really is the beginning to all great hummus recipes. Go ahead and mix in other things after these or delete them all together. Your call.
Roasted Red Pepper and Horseradish Hummus-
2 cans garbanzo beans, drained, ½ cup tahini, ½ cup extra virgin olive oil, 2 TB lemon juice, ½ bunch cilantro ½ cucumber, peeled and cubed, 1 red pepper, chopped, 1/2 jalapeño pepper, seeded, 1 TB granulated garlic, 1 TB horseradish and salt and pepper to taste.
Throw all ingredients in a blender. Blend well and serve with pita chips or whatever you like.
Okay, I admit it, my garden looks like a weed bed. Some things are growing but nothing I could eat. That is until I found a cucumber the size of a football. I wasn’t sure if it would be woody tasting, but it wasn’t too bad. Then my friend Gretchen gave us some from her garden since my daughter can’t get enough of them right now. It was so much sweeter and jucier. I hope she has more. Wink wink! I decided to throw together some cucumber salsa. Yummmm! Very refreshing. I didn’t have any tortilla chips so I nibbled on some wheat thins with them. I actually like it that way better. Oh, by the way because it has Greek yogurt in the mix and not sour cream- very good for you too. Eat as much as you like.
2 C cucumber, peeled and chopped, 3/4 C tomato, chopped, 1/4 C red onion, 2 TB parsley, chopped, 1 jalapeno pepper, seeded and chopped, 4 1/2 tsp. cilantro, chopped, 2 tsp. minced garlic, 1/4 C non fat Greek yogurt, 1 1/2 tsp. lemon juice, 1 1/2 tsp. lime juice, 1/4 tsp. cumin seed, and 1/4 tsp season salt.
In a med bowl combine the first seven ingredients. In another small bowl combine the Greek yogurt, lemon juice, lime juice, cumin seed and season salt. Pour over cucumber mixture and stir together. Don’t worry if it seems a little dry. After it sits for a bit the juice blend nicely together. Serve immediately, or let chill.
I am finally getting some tomatoes in my garden, but they are all still green. However, the the farmers market where I have been getting my share have been wonderful!
I have to do a little bragging. I think I make the best bruschetta topping. If you don’t believe me, try this recipe of mine and tell me what you think. I took this recipe and put it in some Tostidos scoops. The only problem with this though is sometimes the tortilla cups get a little soggy if you go overboard on the balsamic (which I do sometimes, since It is soooo good). You can leave the bruschetta topping though on the side for your guests to add to their cups or on toasted baguettes.
1 C grape tomatoes, 2 TB virgin olive oil, 2 TB shredded parm cheese, 1 TB Balsamic vinegar, 1 TB fresh basil, 3/4 tsp. salt, 1/2 tsp. pepper and 1 garlic clove.
Place all ingredients except garlic in a food processor. Chop coarsely. Transfer to a small bowl and add garlic. Stir. Seve on toasted french bread or a pepper cheese bread, scoops.
You will also see tomato skewers around the outside of the platter here. I skewered halved cherry tomatoes, and fresh mozzarella pearls and then drizzled a reduced balsamic vinegar over the top and sprinkled fresh, roasted basil.
I am a big fan of key lime pie but sometimes they are too sweet or too tart. These are just right and just the right size too. Being as hot as it has been, these little treats are so refreshing and so easy to make as well.
Individual Key Lime Pies
1 1/2C graham cracker crumbs, 3 TB sugar, 1/3 C melted butter, 3 eggs whites, beaten, 2 (14oz) sweetened condensed milk, 3/4 C lime juice, 1T lime zest, and 1/3 C nonfat greek yogurt.
Mix graham cracker crumbs with melted butter and sugar. Press 1 TB graham cracker mixture into the bottom of a cupcake liner or mini pie pan. Bake for about 8 minutes.
In another bowl, mix together egg whites, condensed milk, lime juice, zest and greek yogurt.
Fill cupcakes or pine tins about 3/4 full with mixture. Bake for 13-15 minutes and cool completely.
Top with a whip cream topping and then garnish with a lime wedge to decorate.
I have been on an appetizer kick lately on trying to come up with some new items, so you may see several weeks worth of party pleasers, but don’t worry, I will try to sneak some breakfast items in as well. I have done this recipe two different ways depending how much time I have. Try both. They are equally good, but with a different taste because of the grill.
Option 1. Use the grill
Mix equal parts of melted butter, pineapple juice and apple butter ( I have a great and easy recipe for this that I will share will you this Autumn). Season with apple cider vinegar and all spice.
Skewer fresh pineapple that has been cubed with either sliced deli ham or sliced bone in ham(leftovers from dinner) and grill for 5 minutes total flipping half way through.
Option 2. Use your oven.
Do the same as above, but roast for 5 minutes at 400 degrees. Serve warm.
I served these with a spicy Marmalade sauce that I got as a gift, but bar B Q sauce, honey mustard, plane marmalade or sweet and sour sauce would all work great too.
I am posting this recipe a day early this year in case you want to try making this for your 4th of July party. This asparagus this year is really good. The spears are uniform and not too chunky which gives them that woody taste that is not appealing. They are almost sweet with a hint of spice which makes them especially good in quiches and appetizers like the one I am sharing with you today. I also served these at the Miss Wisconsin board party a few weeks back. They were a big hit!
Asparagus spears, prosciutto, olive oil, salt and pepper, butter, garlic, baguette loaf.
Slice your baguette about 1″ thickness. Drizzle with olive oil and bake at 400 degrees for 5 minutes.
Cut off about 3 inches from your asparagus, using only the top 3″ of the spear. Toss with with olive oil and salt pepper until coated. Let sit.
Mix soft butter with chopped fresh garlic. Spread on baguette slices. Don’t be shy. Thick is good! It will give the rest of the ingredients more flavor. Wrap a 1/2 slice of prosciutto around a couple of asparagus spears and lay on top of buttered baguette. Serve and watch them be devoured!
I just went strawberry picking on Monday to Prellwitz Produce in Ripon. The strawberries are bright red, huge and juicy this year because of all the rain we have been receiving. I wanted to share with you a picture of one of the four flats that I picked this year. Because we are prime picking season, I thought I would share with you a strawberry recipe that I served this last week to the Miss Wisconsin board along with a a few other goodies that you will see in the upcoming weeks.
Balsamic Berry Baguettes
I baguette loaf sliced about 1″ thickness. drizzle with olive oil and bake at 400 degrees for 5 min. Set aside.
Toss sliced strawberries with 1/4 C sugar and drizzled balsamic. Go based your taste. Set aside.
Mix 4 oz. cream cheese, 1/4 C powdered sugar and 1 tsp. vanilla together. Spread cream cheese mixture on baguette. Top with strawberry topping.
These little cuties are so fun to serve for breakfast or dessert and are a breeze to throw together. This morning I served them with the Salmon and Dill Frittata which by the way was a recipe posted before.
2 apples, peeled and diced, 1 TB lemon juice, 1/3 C sugar, 4 TB flour, 2 tsp. cinnamon 1/4 tsp. all spice, 1/8 tsp. salt, 4 egg roll wrappers (small size), and 1 egg lightly beaten
Preheat Oven to 350 degrees.
Peel and chop up apples. Add to a medium bowl. Add remaining filling ingredients to bowl and stir together until well combined. Allow mixture to sit for about 10 minutes.
Lay 1 egg roll wrapper onto a clean surface and brush edge with a 1 inch perimeter of egg wash.
Spread 2-3 tablespoons of the filling across one side of the prepared egg roll wrapper. You do not want to over stuff these.
Fold the sides over and brush with egg wash. Carefully roll filling tightly in the wrapper and press gently to seal.
Place onto a baking sheet lined with parchment and coat with a thin layer of cooking spray. Repeat until all the filling and wrappers have been used.
Bake egg rolls for 20 to 25 minutes or until golden brown and crisp. During the last 5 minutes of cook time, pull out and brush with a little melted butter and sprinkle cinnamon and sugar on top. Put back in oven for remaining 5 minutes. Serve immediately with sweetened whipped cream.
WHIPPED CREAM Dip: Place cream in a mixing bowl and whip with a hand mixer, on medium-high speed. As the mixture thickens, slowly add sugar until fully incorporated. Add vanilla. Whip until stiff peaks form. I sprinkled a little cinnamon on top as well.
Can you tell that I am getting in the summer mood with all these fresh fruits. This was an amazing fruit cup the other morning, but made a great dessert for myself after dinner as well. Feels like summer!
12 oz. fresh raspberries, 1/2 c sugar, 1/4 C amaretto, 12 slices (1/4″ thick) challah bread cut in chunks, and whipped cream.
In a saucepan, stir berries, (save some for garnish if you want it to look prettier), sugar and 2 TB amaretto over med. heat. Bring to a simmer. Stir in remaining 2 TB amaretto. Remove from heat. Spoon a TB of warm berry mixture into each cup. Top with a layer of bread cubes. Repeat layering 2 more times. Top with remaining sauce. Gently press down and refrigerate for about a half hour for the bread to soak up all the goodness. Dollop with whipped cream and garnish with more berries. Yum!
Well, its getting to be that time when I am thinking about strawberries. The conditions are just a little to wet and cool at night for the start of berry picking. I was hoping I could pick some up at the farmers market this last Saturday, but no such luck. Festival Foods will just have to be my go to spot for the time being, which brings me to this latest recipe. I played around with it to give you two variations. I glazed the top of one which gives it a pretty presentation and something extra to savor for a couple of bites. I served it with a strawberry butter that I got from the allrecipes.com site.
1 Stick butter, 3/4 C sugar, 3 eggs, 1 tsp. vanilla, 2 C flour, 1/2 tsp. baking powder, 1/2 tsp baking soda, 1 tsp. cinnamon, 3/4 C sour cream (divided), 2 C fresh strawberries, hulled.
Cream butter and sugar. Beat in the eggs and vanilla. Mix the flour, baking powder, soda and cinnamon in a separate bowl.
Mix 1/3 of the dry ingredients into the wet. Mix 1/2 of the sour cream into the wet. Mix 1/3 of the dry ingredients into the wet again. Mix the remaining sour cream in and then mix the remaining dry ingredients in. This makes sure everything is incorporated equally. Mix in the strawberries. Pour into two loaf pans. Bake 350 for about 50 minutes until center is done. Don’t overbake this. It will be dry and crumbly.
Strawberry Butter- Make 1/2 C
1 stick of butter, softened, 2 TB powdered sugar, and 2 TB of either fresh strawberries or strawberry jam. I used jam since I didn’t have any more strawberries. Blend and spread on bread!
My sister called me from California this past week and asked me for my recipe for blueberry muffins. I told her that she could go to my blog. She said that she did and these were not on there. I couldn’t believe it, so I had to check myself. She was right. I make two different types of blueberry muffins, a dense version and a light version depending on the ingredients I have on hand. Don’t mistake this for my blueberry bread that was posted in the past. That is made with sour cream, which is amazing, but two different types of products. So, here is one version. My preference is the denser of two.
3 C flour, 2 C sugar, 1 TB baking powder, 1 stick butter, 2 eggs, 1 C milk, 1 tsp. vanilla, 2 C fresh blueberries and 2 TB melted butter
Preheat oven to 350. Put flour, sugar, baking powder and butter in a large bowl. Mix well. With your fingers squeeze mixture until it is crumbs. Set aside 1 cup flour mixture in a small bowl for use later as streusel. To the large bowl, add eggs, milk and vanilla. Beat until smooth. Gently stir in berries. Fill muffin cups 2/3 full. Dribble melted butter over the mixture crumb mixture in your small bowl and toss with a fork. Sprinkle crumbs over batter. Bake 20-25 min.
Okay, I told you a couple of weeks back that I was a true lover of Tiramisu. There is a place here in town called Tamaras that I am a big fan of. She makes the most amazing cupcakes. Tiramisu is one of my favorites. I have bought several from her, but Scott has a hard time paying $3.00 for a cupcake, so it is usually my job to recreate something that we both enjoy. This recipe is a favorite of my husbands. He says he would pay way more than $3.00 for this little piece of heaven. I am quite overjoyed that I have come up with something that not only he loves, I love and our guests have gone crazy over as well. The key is the homemade mascarpone I think, which you have to make the night before. It makes it a little more time consuming, but well worth it in my opinion. I would love to hear your thoughts.
Cupcake batter- 1 box White Cake Mix, 2 egg whites, 1 egg, 1/3 cup oil, 3/4 cup buttermilk, 3/4 cup sour cream, 2 teaspoons vanilla extract, 1/8 cup coffee and 1 TB instant coffee crystals.
First off, let me say that this is not my original recipe or picture. Her picture turned out much better than mine and I wanted you to get the full effect of how wonderful this really is. However, I enjoyed it so much that I wanted to share it with you. I served this as my fruit cup before breakfast, but I think it would make a wonderful after dinner dessert as well. This recipe and picture came from shewearsmanyhats.com.
Fried Nectarines with Vanilla Mascarpone – Serves 3-4
Fruit- 3 TB. butter, 4 C nectarines, sliced (6-7), 1/4 C brown sugar, 1/4 C amaretto
Mascarpone Topping- 8 oz. mascarpone, 4 oz. vanilla yogurt, 1 tsp. vanilla. (you will have some left over, but it is so tasty, you can use it on something else.
For the fruit, melt butter in a saute pan. In a small bowl combine sliced nectarines and brown sugar. Add the brown sugar coated nectarines and cook over med. heat for about 10 minutes, stirring occasionally. Add amaretto and simmer over med. heat for about 5 minutes, stirring occasionally.
For the mascarpone topping, mix together the mascarpone and the yogurt until smooth. Add vanilla and mix well. Serve warm.
I know this is one day early but my new website goes live sometime on Thursday and I wanted to make sure you received your weekly recipe. I may have never said this, but I am in love with Tiramisu. I am constantly trying new recipes and adapting them to make them my own. I have been working on tiramisu in a jar all winter, but I am just not ready yet to present yet, but be ready, I am almost there. I am ready though to share this one with you. I did find this recipe in the Better Homes and Gardens magazine, but have changed it up a bit. I hope you like it. By the way, you will probably be seeing A LOT more tiramisu recipes from me. This one is really easy and really good for breakfast or dessert.
Tiramisu Bread Pudding – Serves 8
1 1/3 cups milk, 1 1/4 cups whipping cream, 2 tablespoons instant coffee crystals, 6 eggs, lightly beaten, 2/3 cup sugar, 1/3 cup brown sugar, 2 teaspoons vanilla, 7 C Challah bread and 1/3 cup powdered sugar,
Creme Cheese Topper – 3/4 cup whipping cream, 1 ounce cream cheese, softened and 1 tablespoon powdered sugar.
Preheat oven to 375 degrees F. In large bowl stir together milk, whipping cream, and coffee crystals until coffee is dissolved. Reserve 1 tablespoon milk mixture; set aside.
Stir eggs, the sugars, and vanilla into milk mixture. Stir in bread pieces until moistened. Evenly divide among eight greased 6-ounce ramekins, filling each almost full. Place on a baking pan. Bake 30 minutes or until puffed and set.
In small bowl combine powdered sugar and reserved 1 tablespoon milk mixture; stir until smooth. Drizzle over bread pudding. Dollop with Cream Cheese Topper.
The last two days have been heaven for me. I love this warm weather and am already dreading the cooler temps this weekend. Okay, back to the positive. Tuesday evening my family decided it was a good night to grill out with some brats, burgers and all trimmings to go with it. My job, to make pasta salad. I realized that I did not have a blog recipe for this week, so I wanted to be able to come up with something to serve my family for dinner that would do double duty for breakfast. I ran to the store and picked up a package of strawberries, blueberries, raspberries, a pineapple and an apple. I washed everything, cut it up and through it in a bowl. I pulled out some cheesecake flavored instant pudding from the cupboard and sprinkled about 3 Tb over the fruit. I stirred it up and let it blend in the refrigerator for about an hour. It came out with a slightly creamy texture and wonderful flavor. I am sure vanilla pudding, banana or coconut would work just a great depending on your taste buds.
Container of strawberries(sliced) , raspberries, blueberries, half a pineapple( diced) and one apple (diced) and one package of instant flavored pudding. I used cheesecake, but your favorite white flavor would work great too, I am sure.
I got the urge the other day for some chocolate chip cookies, but then I saw and opened a package of caramels and decided why not put the two together in a bar. The only I might do differently the next time around is put them in a larger pan. They came out pretty thick, which isn’t a bad thing, but to make them go a little further, this might be an option.
2 1/3 C flour, 1/2 tsp. baking soda, 1/2 tsp. salt, 1 1/2 sticks of butter, melted and cooled to room temp., 1 C light brown sugar, 1/2 C sugar, 1 egg, 1 egg yolk, 2 tsp. vanilla, 3/4 bag of chocolate chips, 10 oz. of caramel chips, 3 TB heavy cream and sea salt.
Preheat oven to 325 degrees. Grease a 9″ square pan and set aside. In a med. bowl whisk together the flour, baking soda and salt and set aside.
Mix together the melted butter and sugar(s) on med speed until combined. Add egg, egg yolk and vanilla until smooth. Slowly add the dry ingredients and mix on low, just until combined. Stir in the chocolate chips.
In a med. microwavable bowl, combine the caramel chips and heavy cream. Microwave until the caramels are melted, stirring every 20 seconds or so for about 2 minutes until creamy.
Press half of the cookie dough into the prepared pan and smoothing the top. Pour the hot caramel over the cookie dough and spread evenly. Sprinkle with sea salt. Drop the remaining cookie dough on top of the caramel and spread evenly over the top. Sprinkle with more sea salt.
Bake the bars for 30 min until the top is light brown. Cool completely before cutting.