Tiramisu (cheater style)

Tiramisu can be a really daunting, intimidating thing to face. I, for one, was solidly in that camp. And then I found this recipe from bakeaholic. Not only does it make individual, self serve portions (LOVE), but it’s ridiculously easy.

You’ll need to find lady fingers. I found them in the Italian section of my grocery store. If you can’t find something specifically called lady fingers, check the specialty cookies, and see if you can find something similar. They may also be called sponge cookies. After that, the ingredients are pretty normal–coffee, Baileys, whipped cream.

Disclaimer: I fully understand this isn’t authentic. There are no whipped eggs. No marscapone. I get it. But was fully satisfied with the deliciousness of this dessert, nonetheless.

The recipe recommends individual ramekins. I used wine glasses, and broke the cookies in half. I feel like martini glasses would be super great. But you can make your own choices!

IMG_0431Enjoy!

 

Strawberry Whipped Cream

I love me some strawberries. Especially strawberries with whipped cream on top.

Beautiful. Want to know what’s even more beautiful?

Strawberries in whipped cream. Whipped cream filled with strawberries. A match made in heaven. Yes, sir.

Strawberry Whipped Cream

Based on Cupcake Project

You’ll need:

  • 24 oz. heavy whipping cream
  • 1/2 cup sugar
  • 8 Tbs. pureed strawberries

The steps:

1. Process or blend about 8 large strawberries until they are reduced to a thick liquid.

2. Whip heavy cream until it looks like whipped cream. Stiff, but not too stiff.

3. Whip in sugar. Once combined, whip in strawberry puree.

Use immediately or store in fridge.

My recommendation: make a double layer chocolate cake (black bean cake, anyone?) and frost the cake between the layers, the top and sides. You’ll have just enough frosting left over for spatula licking. And spatula licking is the real reason we make cake, right? According to one very wise man, “It tastes like summer in my mouth.” Can’t ask for much more than that.

Top your pretty cake with the leftover strawberries. Store in the fridge until it’s dessert time!

I wanna know: What’s your favorite summer dessert?

Strawberry and Banana Stuffed Crepes

My mom used to make crepes almost every Saturday mornings. I didn’t fully appreciate what a treat they were. Thanks, Mom!

When I was home, I decided to take a stab at it. It took me a few tries, but I got it eventually! First attempt:

Total fail. Lesson learned–make sure your pan is hot enough.

I used the Betty Crocker recipe for the batter. Check out all those dough and batter stains. That’s how you know that a cookbook is well loved.

By the third crepe (or so), they weren’t looking too awful.

Then Baby Sister showed me up. Apparently my burner still wasn’t hot enough. Well done, Baby Sister!

Without further ado, here you go!

Crepes

From Betty Crocker Cookbook

  • 1 1/2 cups flour
  • 1 Tbs. sugar
  • 1/2 tsp. salt
  • 1/2 tsp. baking powder
  • 2 cups milk
  • 2 eggs
  • 1/2 tsp. vanilla
  • 2 Tbs. butter, melted
  1. Mix all dry ingredients. Add wet ingredients.
  2. Use a whisk to make the batter smooth.
  3. Pour 1/4 cup batter into hot, greased pan.
  4. Swirl the pan immediately to spread out the batter.
  5. When the batter is almost cooked through, use a large spatula to flip.

For a great video how to, check out this clip.

Now, once your crepes are done, keep them toasty in a warm oven, and make your filling. Simply chop strawberries and bananas and warm them in a skillet.

Fill each crepe with the warm strawberry/banana goodness and whipped cream. Roll them up! Top with more creme and fruit, if you so desire.

Happy breakfasting!

I wanna know: Did you have a favorite breakfast when you were a kid? Is it still a favorite?