Tiramisu

Simple ingredients for a delicious dessert!

Tiramisu is a classic Italian no-bake dessert made with layers of coffee-soaked ladyfingers and incredible mascarpone cream. It’s perfect for summer when you don’t want to turn your oven on. 

I love making classic Italian desserts! Tiramisu is probably the most iconic Italian treat and this one does not disappoint! It’s so easy and comes together pretty quickly. 

Tiramisu requires a short list of ingredients, but the combination tastes incredible. I like to add a dark rum to the coffee and cream for more depth of flavor. Look in the international section of your grocery store for the lady finger cookies, that’s where I found mine. 

INGREDIENTS

FOR THE CREAM:

• 4 large egg yolks

• ½ cup/100 grams granulated sugar, divided

• ¾ cup heavy cream

• 1 cup mascarpone (8 ounces)

FOR THE ASSEMBLY:

• 1 ¾ cups good espresso or very strong coffee

• 3 tablespoons dark rum 

• 2 tablespoons unsweetened cocoa powder

•  About 24 ladyfingers (from one 7-ounce/200-gram package)

• 1 to 2 ounces bittersweet chocolate, for shaving (optional)

INSTRUCTIONS

Using an electric mixer in a medium bowl, whip together egg yolks and 1/4 cup  sugar until very pale yellow and about tripled in volume. A slight ribbon should fall from the beaters (or whisk attachment) when lifted from the bowl. 

Transfer mixture to a large bowl, wiping out the medium bowl used to whip the yolks and set aside.

In the medium bowl, whip cream and remaining 1/4 cup sugar until it creates soft-medium peaks. 

Add 1 tablespoon of rum, mascarpone and continue to whip until it creates a soft, spreadable mixture with medium peaks. 

Gently fold the mascarpone mixture into the sweetened egg yolks until combined.

Combine espresso and rum in a shallow bowl and set aside.

Using a sifter, dust the bottom of a 2-quart baking dish (an 8×8-inch dish, or a 9-inch round cake pan would also work here) with 1 tablespoon cocoa powder.

Working one at a time, quickly dip each ladyfinger into the espresso mixture — they are quite porous and will fall apart if left in the liquid too long — and place them rounded side up at the bottom of the baking dish. 

Repeat, using half the ladyfingers, until you’ve got an even layer, breaking the ladyfingers in half as needed to fill in any obvious gaps (a little space in between is O.K.). 

Spread half the mascarpone mixture onto the ladyfingers in one even layer. 

Repeat with remaining espresso-dipped ladyfingers and mascarpone mixture.

Dust top layer with remaining tablespoon of cocoa powder. 

Top with shaved or finely grated chocolate, if desired.

Cover with plastic wrap and let chill in the refrigerator for at least 4 hours (if you can wait 24 hours, all the better) before slicing or scooping to serve.

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Strawberry & Lemon Bundt Cake

Filled with fresh strawberries!

Who doesn’t love a cold glass of strawberry lemonade on a hot day. Now think about that as a delicious slice of cake. All of the same refreshing flavors, but in cake form. Count me in!

This cake is perfect for brunch, a picnic or patio party! It is made with fresh strawberries and fresh lemon zest and a sour cream cake batter, this moist and tender strawberry cake will make your day. Guaranteed! 

I love fresh strawberries with this recipe but you can use frozen ones.  Just make sure to thaw them before using, then dry off and toss with the flour.

INGREDIENTS

For the cake:

• 2 cups strawberries, chopped
• 2 and ¾ cups all-purpose flour, spooned & leveled plus 1 tablespoon
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• ¾ cup unsalted butter, softened to room temperature
• 2 cups granulated sugar
• 4 large eggs room temperature
• 2 teaspoons vanilla extract
• ⅓ cup fresh lemon juice
• 2 tablespoons lemon zest
• ¼ cup canola or vegetable oil
• 1 cup full fat sour cream, room temperature

For the lemon glaze:

• 1 3/4 cups confectioners’ sugar
•  1/4 cup lemon juice
•  1 zest of one lemon
•  1 teaspoon salted butter

INSTRUCTIONS

Preheat the oven to 350°F. 

Add the strawberries and 1 tablespoon of flour to a mixing bowl and toss together until all of the strawberries are coated with the flour. Set aside.

In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl using an electric mixer, beat the butter and sugar for about 4-5 minutes until light and fluffy.

Mix in the eggs one at a time until well combined, then mix in the vanilla. Slowly mix in the lemon juice, lemon zest, and oil.

Add the dry ingredients in three additions alternating with the sour cream, beginning and ending with the dry ingredients on low speed. 

Mix in each addition until just combined, making sure not to over mix the batter. 

Then add the strawberries and gently fold them into the batter until just combined.

Spray a 10-inch bundt pan with nonstick cooking spray. Pour the batter into the prepared Bundt pan or cake pan and evenly spread it around.

Bake at 350°F for 50-65 minutes or until a toothpick inserted into the cake comes out clean. 

Cover loosely with foil if needed for the last 5-10 minutes of baking to prevent excess browning.

Remove from the oven and cool in the pan on a wire rack for 30 minutes, then invert the cake onto the wire rack to finish cooling.

The Lemon Glaze

While the cake cools, make the glaze.

In a large microwavable measuring cup, the 4 cup capacity ones are the best, combine the sugar, lemon juice and lemon zest.

Add in the butter then microwave on high for 45 seconds.

Take out the measuring cup and whisk until smooth, making sure there are no lumps.

Let it sit for a few minutes. 

Top with the lemon glaze. 

Strawberry Lemon Blondies

These Strawberry Lemon Blondies are the perfect mix of sweet richness, real fruit & bursting with real strawberry flavor throughout.

This strawberry lemon blondie recipe is so easy to make from scratch! With  fresh strawberries, and a slightly tart lemon flavor these blondies are the perfect spring or summer dessert! Blondies are essentially vanilla brownies. They’re dense, sweet, chewy bars.

HOW TO MAKE STRAWBERRY LEMON BLONDIES

Cream together the butter and sugar until light and fluffy, then beat in the egg. Now you will beat in the lemon juice and vanilla. 

In a separate bowl, whisk together the flour, baking powder, and salt. Add this dry mixture to the wet mixture and stir well. Gently fold in the fresh strawberries and lemon zest.

Scoop the blondie batter into a 9×9-inch baking dish that has been prepared with parchment paper. Be sure to leave just enough parchment paper sticking up from two of the edges so you can easily lift the blondies out of the pan after baking.

Press the batter down evenly. 

Bake the Strawberry Lemon Blondies at 350ºF for 25-30 minutes. Be sure you don’t over-bake them or they will be dry and crumbly. 

While the blondies are baking, chop one cup of strawberries and place in a bowl. Add the lemon juice and 3 tablespoons of sugar for the topping and stir together.

Cool the blondies in the pan for at least 5 minutes, then lift out of the pan, cut into bars, and cool completely to room temperature.

Spoon the strawberry topping mixture over each square before serving. 

Ingredients 

• 1 cup (2 sticks or 228 grams) unsalted butter, at room temperature
• 3/4 cup (164 grams) granulated sugar plus 3 tablespoons for topping
• 1 large egg
• 1/4 cup (55 grams) fresh squeezed lemon juice plus ¼ of a lemon for the topping
• 1 teaspoon vanilla extract 
• 2 1/4 cups (306 grams) all purpose flour (use the fluff/scoop/level method for measuring)
• 1/2 tsp baking powder
• 1/2 tsp salt
• ½ zest of lemon 
• 2 cups (127 grams) diced fresh strawberries

Instructions

Preheat the oven to 350F

Line a 9 inch square baking pan with parchment paper with long edges. This will help you lift out the blondies for easy glazing and slicing later.

Cream the butter and sugar until fluffy. Beat in the egg.

When the egg is fully incorporated, beat in the lemon juice and vanilla. 

Whisk together the flour, baking powder, and salt, and add to the wet ingredients, mixing until no more dry flour is present.

Gently fold in 1 cup of the diced strawberries and lemon zest. 

Spread the mixture into your pan and spread out as evenly as possible. 

Bake for 30-35 minutes, just until starting to turn golden around the edges and the center is set.

Dice  the remaining cup of strawberries and place in a bowl. Add the ¼  of one lemon juice and 3 tablespoons of sugar and stir together.

Cool the blondies in the pan for at least 5 minutes, then lift out of the pan, cut into bars, and cool completely to room temperature.

Spoon the strawberry topping mixture over each square before serving.

No Bake Chocolate Pie

This homemade No Bake Chocolate Pudding Pie with a Oreo cookie crust is the perfect simple, rich, and easy dessert recipe for any occasion!

I especially love the crunchy and Oreo cookie crust underneath the silky and smooth chocolate pudding layer. Talk about a dream pie. It comes together with a few ingredients (or a few more, if making your own crust)! 

You can start with a store-bought Oreo crust, or for a real treat, make your own Oreo cookie crust. Trust me — it’s worth the extra step!

You only need 2 ingredients for a homemade crust: Oreo cookies and butter. If you want to mix up your flavors, use the Mint Oreo cookies and have yourself a Mint Chocolate Pie! Oreo cookies come in all kinds of different flavors, get creative!

Start by processing or crushing the Oreo cookies into fine crumbs.Combine the cookie crumbs with melted butter. Press the cookie mixture into a pie plate. I like to use the flat bottom of a small measuring cup to help press down the crust and to push the crumbs up the side of the dish. This does not need to be perfect, either! Place the crust in the refrigerator while you make the filling. 

In a mixing bowl, add the can of evaporated milk and both packages of instant chocolate pudding. Using a whisk, mix for 2 minutes until all mix is dissolved. 

In another bowl, whisk the cream cheese until smooth. Slowly add the cool whip to the cream cheese mixture and whisk until combined. Pour the chocolate pudding mixture into the cream cheese mixture bowl. Whisk it together or use a spatula to form a uniform mixture. Spread Chocolate Pudding/Cool Whip layer with a spatula to even it out. 

Want to get fancy? Using a vegetable peeler, it’s easy to shave decorative chocolate shavings right over the pie to decorate it. I used a vegetable peeler with the serrated stainless steel blade, to create textured chocolate shavings.  

This Easy No Bake Chocolate Cream Pie is done! Make sure to refrigerate it at least 1 hour before attempting to cut it!

Ingredients

• 2 small 3.9 oz boxes chocolate instant pudding
• 1 12 oz can evaporated milk
• 12 oz cream cheese room temperature
• 1 8 oz cool whip more for topping, optional
• 26 Oreo® cookies including the filling
• 6 tablespoons butter, melted

Instructions

For the Pie Crust

Using a food processor, pulse the cookies, including the filling, until you have finely crushed crumbs.

Pour cookie crumbs in a medium bowl.

Melt butter in the microwave and add to crumbs.

Mix with a fork until combined and press into a 9 inch deep dish pie plate.

Refrigerate for about 45 minutes to an hour, or so until set.

For the Chocolate Pie Filling

In a large mixing bowl, beat pudding and evaporated milk together. Mixture will be thick.

In a medium mixing bowl, whisk cream cheese on medium speed for 2 minutes.

Add cream cheese to pudding mixture and whisk on low speed until combined.

Spoon cool whip into pudding mixture and beat on low speed until mixed well.

Spoon pudding into prepared pie crust and stick in the fridge until set.

Before serving, top each piece with a scoop of cool whip and chocolate shavings.