No-Bake Tiramisu Balls

February 8, 2015 by Susan

Tiramisu might be one of those desserts that everyone has heard of and loves. An Italian favorite consisting of coffee-soaked cookies layered with mascarpone and cocoa, what’s not to love?

I must admit, I have never actually made this dessert. I think the reason is mostly because I don’t have one of those lovely trifle dishes that tiramisu is usually prepared in. A secondary reason is that soaking the cookies always sounded a bit labor intensive to me. When I came across this particular recipe I was intrigued and so excited that I went out immediately and bought some ladyfingers (I already had every other ingredient in my pantry). I was excited because…well, no soaking and no trifle dish! And intrigued because I wondered if they could actually TASTE like tiramisu.

I really love baking. I enjoy the process, I love the way it makes the house smell so delicious and comforting and I most especially love eating baked goods. But it is nice (and possibly mandatory) to have a simple, no-bake recipe in your back pocket for those times when you are simply all baked out. For when you invite someone to dinner last minute and need something special for dessert but just don’t have the time (or oven space) to start baking. And most importantly, if you don’t really like to bake, these are perfect for you! You get that unmistakable flavor in these tiny little bite-sized treats. It’s amazing, they taste exactly like tiramisu!

These tiramisu balls are a terrific, quick dessert to make this upcoming Valentine’s Day. For anyone that might be intimidated by baking but wants to impress someone special, I encourage you to give these a try. They are very simple to make. But be careful, they are addicting!

Here’s what you will need to make approximately 16 tiramisu balls…

Recipe

3.5 oz. hard ladyfingers (12 cookies)

1/2 cup confectioners sugar

1/2 tbsp instant espresso powder

1/4 tsp ground cinnamon

1/3 cup mascarpone

1/2 tbsp coffee-flavored liqueur (I use Kahlua)

Coating

1 tbsp confectioners sugar

1 tbsp unsweetened cocoa powder

Method

In a food processor, pulse the cookies, 1 cup confectioners sugar, espresso powder and cinnamon until very finely ground. Add the mascarpone and liqueur and process until the dough comes together. Roll a small amount of dough (depending on the size you prefer), one by one, into balls and transfer to a baking sheet. Cover and refrigerate for 30 minutes.

Meanwhile, in a small bowl whisk the cocoa powder and remaining 1 tbsp confectioners sugar. Add the balls, one at a time, gently tossing to coat completely.

Recipe adapted from Rachael Ray

No-Bake Tiramisu Balls

Author: Feasts And Fotos

Ingredients

3.5 oz. hard ladyfingers (12 cookies)
½ cup confectioners sugar
½ tbsp instant espresso powder
¼ tsp ground cinnamon
⅓ cup mascarpone
½ tbsp coffee-flavored liqueur (I use Kahlua)
Coating
1 tbsp confectioners sugar
1 tbsp unsweetened cocoa powder

Method

In a food processor, pulse the cookies, 1 cup confectioners sugar, espresso powder and cinnamon until very finely ground. Add the mascarpone and liqueur and process until the dough comes together. Roll a small amount of dough (depending on the size you prefer), one by one, into balls and transfer to a baking sheet. Cover and refrigerate for 30 minutes.
Meanwhile, in a small bowl whisk the cocoa powder and remaining 1 tbsp confectioners sugar. Add the balls, one at a time, gently tossing to coat completely.

Rice Krispies Treats With Double Chocolate Drizzle

December 16, 2014 by Susan

There are a handful of snacks that bring me right back to my childhood and this is one of them. Rice Krispies Treats are old-school and eating them make me feel like a kid again. And feeling like a kid again is fun!

Actually, I feel like a kid most days mainly because I am hanging around with (running after) my very-soon-to-be-three-year-old. Going to the playground, riding a carousel, horsey rides on my back and tea parties…it’s all about kid stuff around here. So these fit into my lifestyle quite nicely these days.

The recipe for these treats is very basic. Prepare them in the normal fashion and press them into the dish. Then comes the fun part. The double chocolate drizzle is the final element that takes these over the top and turns them into something special. A work of art, even.

The real beauty of this dessert, for me, is that there are no eggs or peanuts involved. My daughter is allergic to both so finding acceptable treats for her is not easy. I don’t have to worry or alter anything for this recipe. Plain and simple. Oh, but with an amazing chocolate explosion over top. And my baby loves chocolate, just like her mamma.

You remember eating (and loving) these as a kid, right? Go ahead, whip up a batch and tap into your inner child. The holidays are right around the corner (how did that happen so fast?!) and these would be a perfect treat to bring to a holiday party or even give away as edible gifts.

Here’s what you need to make approximately 12-16 bars (depending on the size you prefer)…

Recipe

4 Tbsp butter

10 oz mini marshmallows

6 cups rice cereal

pinch of salt

8 x 10 baking dish

2 pieces of parchment paper, one piece slightly longer than your baking dish

3-4 oz bittersweet chocolate (or semi sweet), melted

3-4 oz white chocolate, melted

Method

In a large pot over medium heat melt the butter. Once melted add all the marshmallows and lower the heat to low. Add a pinch of salt and stir until all the marshmallows are melted into the butter and the mixture is smooth. (The key step here is lowering the heat so they don’t burn).

Once the mixture is smooth add the rice cereal and stir so all the cereal is coated with the marshmallow mixture. You will need to put a little muscle into it!

Lay the longer piece of parchment paper on the bottom of your baking dish, with the long ends slightly over hanging the end of the dish. You will use this as handles to lift the treats out of the dish. Dump the mixture into the baking dish and carefully spread out evenly. I found the best method for this step is to use a piece of parchment paper. Simply lay the paper over the pan and press and slide your hand (and side of your palm) over the mixture until it is smooth and level. Peel off the parchment paper.

Meanwhile, melt both the bittersweet chocolate and the white chocolate in separate bowls. I do this in the microwave, melting each in 20 second intervals until completely melted. Drizzle over the top as much or as little as you like. I usually just use a fork and flick my wrist, spraying chocolate over the treats. Another (less messy) option is to put the chocolate in a small zip top back, cut a tiny piece of a corner off and drizzle. Create your artwork.

Allow rice treats to sit for another hour or so until the chocolate sets. If you are in a rush, you can pop them in the fridge. Once set, left the entire block out of the pan (lifting by the parchment paper). Lay on a flat surface and cut into squares. You can make big squares or cut them into smaller, bite-size pieces.

This is the size and thickness I usually prefer.

Rice Krispies Treats With Double Chocolate Drizzle

4 Tbsp butter 10 oz mini marshmallows 6 cups rice cereal pinch of salt 8 x 10 baking dish 2 pieces of parchment paper, one piece slightly longer than your baking dish 3-4 oz bittersweet chocolate (or semi sweet), melted 3-4 oz white chocolate, melted

Author: Feasts And Fotos

Ingredients

4 Tbsp butter
10 oz mini marshmallows
6 cups rice cereal
pinch of salt
8 x 10 baking dish
2 pieces of parchment paper, one piece slightly longer than your baking dish
3-4 oz bittersweet chocolate (or semi sweet), melted
3-4 oz white chocolate, melted

Method

In a large pot over medium heat melt the butter. Once melted add all the marshmallows and lower the heat to low. Add a pinch of salt and stir until all the marshmallows are melted into the butter and the mixture is smooth. (The key step here is lowering the heat so they don't burn).
Once the mixture is smooth add the rice cereal and stir so all the cereal is coated with the marshmallow mixture. You will need to put a little muscle into it!
Lay the longer piece of parchment paper on the bottom of your baking dish, with the long ends slightly over hanging the end of the dish. You will use this as handles to lift the treats out of the dish. Dump the mixture into the baking dish and carefully spread out evenly. I found the best method for this step is to use a piece of parchment paper. Simply lay the paper over the pan and press and slide your hand (and side of your palm) over the mixture until it is smooth and level. Peel off the parchment paper.
Meanwhile, melt both the bittersweet chocolate and the white chocolate in separate bowls. I do this in the microwave, melting each in 20 second intervals until completely melted. Drizzle over the top as much or as little as you like. I usually just use a fork and flick my wrist, spraying chocolate over the treats. Another (less messy) option is to put the chocolate in a small zip top back, cut a tiny piece of a corner off and drizzle. Create your artwork.
Allow rice treats to sit for another hour or so until the chocolate sets. If you are in a rush, you can pop them in the fridge. Once set, left the entire block out of the pan (lifting by the parchment paper). Lay on a flat surface and cut into squares. You can make big squares or cut them into smaller, bite-size pieces.

Classic Bread Pudding

November 23, 2014 by Susan

Prior to meeting my husband, I never had bread pudding. Given the choice, I always choose a dessert that includes chocolate. Once we got married he happened to ‘mention’ to me that his favorite dessert was bread pudding. And then for his birthday dinner he requested bread pudding for dessert. Suddenly he was doing a lot of talking about this bread pudding.

And so I starting doing some research and comparing recipes. There are tons of them out there. We also started ordering bread pudding desserts at restaurants every now and again, so I got a good sampling. Personally, I found most of them much too dense and sweet for my liking. My husband’s only request (demand) was that there be no raisins whatsoever. None. Apparently the inclusion of raisins completely ruins the dessert (in his opinion).

My guess is I only had to make bread pudding 2 times before I got it exactly how we like it. By the 3rd time it was perfect, just the right amount of bread, not too much sugar and the perfect amount of pecans to give it that crunch it absolutely needs. And the whiskey cream sauce? Totally makes the dessert!

I am proud to say my husband, the connoisseur of bread pudding, told me this is the best bread pudding he has ever had. He might be exaggerating a bit due to the fact that he is married to me, but I have to say I agree with him. It is delicious and so easy to make, it takes all my willpower to not make it once a week!

If you need an amazing, easy dessert to add to all the pecan and pumpkin pies on your Thanksgiving table this week, try this one. You won’t be disappointed.

Here’s what you will need to serve 4-5 people…

Recipe

5 cups day old challah bread, cubed into 1 inch pieces

2 eggs

2 Tbsp vanilla

2 cups whole milk

1 cup sugar

2 Tbsp melted butter, cooled

pinch of cinnamon

pinch of salt

1/4 cup chopped pecans

Whiskey Cream Sauce

1/4 cup sugar

1/2 stick of butter

1/4 cup heavy cream (heaping)

1/8 cup Jack Daniels

pinch of salt

Method

The bread needs to be somewhat dried out, so if it is not old bread that is already dried out cut the bread into cubes and bake on a sheet pan in a 275 degree oven for about 10-15 minutes or so until the cubes are lightly toasted. Allow to cool. Place in a baking dish (approximately 8×10 in size). The bread should fit tightly in the baking dish.

Preheat oven to 325 degrees.

In a large bowl, whisk eggs, melted and cooled butter, vanilla and milk. Add the sugar and mix until incorporated. Pour liquid over all the bread cubes, pressing the bread down slightly to ensure most of the bread is covered with the liquid. Scatter chopped pecans over the top and place in the oven to cook for approximately 45 minutes until golden brown and puffed. It will soon deflate, don’t worry, that’s normal.

While the bread pudding is cooking, start on the whiskey cream sauce. Basically just add all the ingredients into a small saucepan over medium low heat and cook, stirring until everything is melted and gently boiling. Remove from heat and use when needed. You might need to reheat this mixture a bit and stir again. If there is any leftover sauce, store in the refrigerator and reheat gently.

Portion out the bread pudding into bowls and drizzle the whiskey cream sauce over the top. I like to just moisten the bread pudding with the sauce, not drench it. If you prefer to have your bread pudding soaking in the cream sauce you might want to double the sauce recipe.

Whiskey Cream Sauce courtesy of The Pioneer Woman

Classic Bread Pudding

Author: Feasts And Fotos

Ingredients

5 cups day old challah bread, cubed into 1 inch pieces
2 eggs
2 Tbsp vanilla
2 cups whole milk
1 cup sugar
2 Tbsp melted butter, cooled
pinch of cinnamon
pinch of salt
¼ cup chopped pecans
Whiskey Cream Sauce
¼ cup sugar
½ stick of butter
¼ cup heavy cream (heaping)
⅛ cup Jack Daniels
pinch of salt

Method

The bread needs to be somewhat dried out, so if it is not old bread that is already dried out cut the bread into cubes and bake on a sheet pan in a 275 degree oven for about 10-15 minutes or so until the cubes are lightly toasted. Allow to cool. Place in a baking dish (approximately 8x10 in size). The bread should fit tightly in the baking dish.
Preheat oven to 325 degrees.
In a large bowl, whisk eggs, melted and cooled butter, vanilla and milk. Add the sugar and mix until incorporated. Pour liquid over all the bread cubes, pressing the bread down slightly to ensure most of the bread is covered with the liquid. Scatter chopped pecans over the top and place in the oven to cook for approximately 45 minutes until golden brown and puffed. It will soon deflate, don't worry, that's normal.
While the bread pudding is cooking, start on the whiskey cream sauce. Basically just add all the ingredients into a small saucepan over medium low heat and cook, stirring until everything is melted and gently boiling. Remove from heat and use when needed. You might need to reheat this mixture a bit and stir again. If there is any leftover sauce, store in the refrigerator and reheat gently.
Portion out the bread pudding into bowls and drizzle the whiskey cream sauce over the top. I like to just moisten the bread pudding with the sauce, not drench it. If you prefer to have your bread pudding soaking in the cream sauce you might want to double the sauce recipe.

Pumpkin Spice Bread

December 13, 2008 by Susan

Another loaf! If you have read some of my past posts on here, you already know that I love making loaves. I always make this one in the fall and winter. I am aware that there are so many various recipes for pumpkin bread out there, it is difficult to pick which is the best. I grew up eating my mom’s pumpkin bread, she bakes it in coffee cans and the final product is quite dense and much darker in color than the one I make. Both are great, it’s really a personal choice. I think I might like this pumpkin bread slightly better than the one I grew up eating. I find this version lighter and more ‘cake’ like. This pumpkin bread is outstanding served warm right out of the oven. It is still wonderful if eaten at room temperature.

Here is what you will need to make one loaf…

Recipe

1 and 2/3 cups flour (I usually use 1 cup white flour and 2/3 cup whole wheat flour)

1 teaspoon baking soda

3/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon salt

1 and 1/3 cups sugar

1/3 cup canola oil

1 cup plus 1 and 1/2 tablespoons canned unsweetened pumpkin

1 large egg

Method

Preheat oven to 350 degrees. Grease and flour a loaf pan (roughly 8×4).

Mix first six ingredients together in a bowl with a whisk until well combined.

Combine sugar, oil and pumpkin in the bowl of electric mixer. Beat at medium speed until smooth. Add egg, beating until well blended. Gradually add dry ingredients, beating at a low speed until blended. Transfer batter to loaf pan.

Bake for 1 hour and 5 minutes or until loaf is golden and a wooden pick inserted in the center comes out clean. Let cool in pan on a wire rack for 15 minutes then remove from pan.

I just love that pumpkiny color! I hope you enjoy this as much as I do.

This recipe is adapted from Cottage Living.

Pumpkin Spice Bread

Author: Feasts And Fotos

Ingredients

1 and ⅔ cups flour (I usually use 1 cup white flour and ⅔ cup whole wheat flour)
1 teaspoon baking soda
¾ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon salt
1 and ⅓ cups sugar
⅓ cup canola oil
1 cup plus 1 and ½ tablespoons canned unsweetened pumpkin
1 large egg

Method

Preheat oven to 350 degrees. Grease and flour a loaf pan (roughly 8x4).
Mix first six ingredients together in a bowl with a whisk until well combined.
Combine sugar, oil and pumpkin in the bowl of electric mixer. Beat at medium speed until smooth. Add egg, beating until well blended. Gradually add dry ingredients, beating at a low speed until blended. Transfer batter to loaf pan.
Bake for 1 hour and 5 minutes or until loaf is golden and a wooden pick inserted in the center comes out clean. Let cool in pan on a wire rack for 15 minutes then remove from pan.

Chocolate Cupcakes with Peanut Butter Frosting

July 2, 2008 by Susan

These cupcakes are exceptional. The combination of the peanut butter icing with the dark chocolate cupcakes….wow! Whoever invented the marriage of peanut butter and chocolate should go straight to heaven. Genius. It’s a favorite of mine. I love how the inside of these cupcakes are jet black, decadent! Although the cupcakes are moist and delicious, the star is truly the peanut butter icing. This recipe makes 12 cupcakes. I made alot of people at work VERY happy.

Before you dig into one of these you might want to grab yourself a glass of cold milk.

Recipe

1/2 cup cocoa powder

2 oz bittersweet chocolate bar

8 tbsp butter

**Melt these over a double boiler, wisk until combined

3/4 cup flour

3/4 tsp baking powder

1/2 tsp baking soda

**Whisk together in a bowl

2 eggs

3/4 cup sugar

1 tsp vanilla extract

1/2 tsp salt

**Whisk together in a bowl

sour cream – keep on hand for a last minute addition

Method

Now…add the chocolate mixture to the egg mixture and wisk together. Sift 1/2 of the flour mixture into the egg mixture slowly. Stop and add 1/2 cup of sour cream and mix into the batter. Once incorporated, add the remaining flour mixture until combined.

Bake at 350 degrees for about 18 minutes.

Peanut Butter Icing – by Ina Garten

1 cup confectioners sugar

1 cup creamy peanut butter

5 tbsp unsalted butter (room temperature)

3/4 tsp vanilla extract

1/4 tsp salt

1/3 cup heavy cream

Place confectioners sugar, peanut butter, butter, vanilla and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium speed until creamy, scraping down the sides of the bowl. Add the cream and beat on high speed until the mixture is light and smooth.

As you can see I couldn’t wait to bite into one…