TIRAMISU DESSERT RECIPE

Tiramisu is a classic Italian no-bake dessert made with layers of coffee-soaked ladyfingers and incredible mascarpone cream. The custard-like cream is excellent and contains no raw egg. This easy recipe is truly the best homemade tiramisu and always gets rave reviews.

We love classic Italian desserts like Panna Cotta, Affogato, and of course Berry Tiramisu. Classic Tiramisu is probably the most iconic Italian treat and this one does not disappoint!

• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Resting/Chilling Time: 6 hours 
• Total Time: 6 hours 25 minutes
• Servings: 12 slices of cake

INGREDIENTS:

• 1 1/2 cups espresso , (or strong coffee), room temperature
• 6 tbsp golden rum, divided

SWEET

Tiramisu Dessert Recipe

 

TIRAMISU DESSERT RECIPE

Tiramisu is a classic Italian no-bake dessert made with layers of coffee-soaked ladyfingers and incredible mascarpone cream. The custard-like cream is excellent and contains no raw egg. This easy recipe is truly the best homemade tiramisu and always gets rave reviews.

We love classic Italian desserts like Panna Cotta, Affogato, and of course Berry Tiramisu. Classic Tiramisu is probably the most iconic Italian treat and this one does not disappoint!

• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Resting/Chilling Time: 6 hours 
• Total Time: 6 hours 25 minutes
• Servings: 12 slices of cake

INGREDIENTS:

• 1 1/2 cups espresso , (or strong coffee), room temperature
• 6 tbsp golden rum, divided
• 40 ladyfingers
• 6 egg yolks, (large)E)e)e)
• 3/4 cup granulated sugar
• 16 oz mascarpone, cold
• 2 cups heavy whipping cream, cold
• 2-3 tbsp unsweetened cocoa powder, to dust the top

INSTRUCTIONS:

1. IN A BOWL, STIR TOGETHER 1 1/2 CUPS ESPRESSO AND 3 TBSP RUM.
2. QUICKLY DIP HALF OF THE LADYFINGERS, ONE AT A TIME AND ARRANGE IN A SINGLE LAYER IN THE BOTTOM OF A 9×13 CASSEROLE DISH.
3. DIP ONCE ON EACH SIDE SO THEY ARE MOIST BUT DO NOT SOAK LADYFINGERS OR THE CAKE WILL COLLAPSE.
4. IN A SEPARATE RIMMED* MEDIUM GLASS BOWL, WHISK TOGETHER YOLKS AND SUGAR.
5. PLACE OVER STEAM (ON A SAUCEPAN WITH SIMMERING WATER) AND WHISK 10 MINUTES ON LOW HEAT UNTIL THE MIXTURE IS LIGHTER IN COLOR, SLIGHTLY THICKENED AND NOT GRAINY WHEN YOU RUB BETWEEN YOUR FINGERS.
6. REMOVE FROM HEAT AND WHISK FOR A FEW MINUTES OFF THE HEAT TO HELP IT COOL DOWN THEN SET ASIDE TO COOL WHILE DOING STEP 3.
7. BEAT TOGETHER 16 OZ MASCARPONE AND 3 TBSP RUM.
8. USE AN ELECTRIC HAND MIXER TO BEAT IN THE WARM YOLK MIXTURE UNTIL WELL INCORPORATED.
9. IN A SEPARATE BOWL, BEAT COLD HEAVY WHIPPING CREAM UNTIL STIFF PEAKS FORM*.
10. USE A SPATULA TO GENTLY FOLD HALF OF THE WHIPPED CREAM INTO MASCARPONE CREAM THEN BLEND IN REMAINING WHIPPED CREAM, JUST UNTIL INCORPORATED.
11. DO NOT OVERFOLD OR IT WILL BECOME GRAINY.
12. SPREAD HALF OF THE CREAM OVER THE FIRST LAYER OF LADYFINGERS.
13. DIP AND ARRANGE REMAINING LADYFINGERS. SPREAD REMAINING CREAM. REFRIGERATE OVERNIGHT.
14. DUST WITH COCOA POWDER BEFORE SERVING. IT IS OK TO DUST WITH COCOA AHEAD OF TIME – IT WILL JUST DARKEN IT IN COLOR FROM THE MOISTURE.

ENJOY!!

Italian Cream Stuffed Cannoncini

 

Ingredients:

For the custard cream:

• 3 egg yolks
• 3 Tbsp flour
• 1/2 cup of sugar
• 1 tsp of vanilla extract
• 8 oz of milk

For the cannoncini:

• 1 ( 8 oz ) sheet of puff pastry
• 1/4 cup of sugar
• 1 egg

SWEET

Italian Cream Stuffed Cannoncini

 

Italian Cream Stuffed Cannoncini

Cream stuffed cannoncini, also known as horn. In Italy, we call it “cornetto alla crema”, literally meaning “cream horn”. Most horns are filled with chocolate but the actual true Italian version is filled with velvety and rich custard cream, like this recipe that I’m going to share with you. And I’m sure that when you try them, you’ll love them.

Ingredients:

For the custard cream:

• 3 egg yolks
• 3 Tbsp flour
• 1/2 cup of sugar
• 1 tsp of vanilla extract
• 8 oz of milk

For the cannoncini:

• 1 ( 8 oz ) sheet of puff pastry
• 1/4 cup of sugar
• 1 egg
• powdered sugar to decorate

Instructions:

Begin by making the custard cream (crema pasticcera):

1. Warm the milk until it is steaming (not boiling).
2. Whisk the egg yolks, sugar, vanilla extract, and flour together in a medium saucepan until light and fluffy.
3. While whisking, gradually add the milk, making sure there are no lumps.
4. Heat the pan over medium heat, stirring constantly, until it comes to a slow boil. Because the cream will thicken, make sure it doesn’t stick to the bottom. Reduce the heat to low and continue to cook for a few more minutes, or until the desired thickness is achieved.
5. Fill a glass bowl halfway with cream, cover with plastic wrap, and set aside to cool.
6. Refrigerate for at least one hour before serving.

For The Pastry Horns:

1. Sprinkle sugar over the counter and on the puff pastry before rolling it out into a rectangle.
2. Cut the cake into 12 strips. Cut the puff pastry into three sections, then cut each section into four strips.
3. Each strip should be rolled into a horn mold (conical in shape). The pastry must be overlapping (about half of the length).
4. Place seam (end of the strip) down on a baking sheet lined with parchment paper.
5. Combine one egg and one tablespoon of water in a mixing bowl. Using the egg wash, lightly brush each pastry cone.
6. Make sure the egg wash is kept away from the mold. Once baked, it will be more difficult to extract the pastry horn from the mold.
7. Preheat the oven to 400°F (200°C) and bake for 15-20 minutes, or until golden brown on top.
8. Allow them to cool for a few minutes before gently removing them from the mold. If the pastry sticks to the form, carefully press it in (to make the circumference smaller) and turn it inside the pastry until it falls off.
9. Fill with cream using a piping bag before serving. If desired, dust with powdered sugar and serve.

 

TEXAS TOAST WITH CHEESE

Garlic, Parmesan, mozzarella and provolone on buttered bread is the BEST combination we’ve found for semi-homemade Texas Toast With Cheese.

My family craves this semi-homemade Texas Cheese Toast that is so easy to make and tastes great with pasta meals or a nice piece of meat.

Thick Texas toast slathered with melted butter, garlic, Parmesan and oregano covered in two layers of melted mozzarella and provolone cheese is absolutely irresistible!

Watching the cheese bubble up and start to turn lightly brown makes my mouth water as this bread bakes.

We love looking for new ways to make a family meal more exciting.

Ingredients

• 4 tablespoons butter melted
• 2 tablespoons grated Parmesan
• 1/2 teaspoon garlic powder
• 1 teaspoon oregano
• 1 cup mozzarella
• 6 slices provolone
• 6 slices Texas toast or other thick slice of bread
• 1/2 teaspoon dried parsley optional garnish



How To Make TEXAS TOAST WITH CHEESE

1. Lightly toasting bread before applying seasonings is optional. Toasting makes bread more crunchy, skipping this step will keep bread more soft.
2. Melt butter and stir in Parmesan, oregano and garlic powder. Mix well.
3. Arrange bread in air fryer basket or on a baking sheet in a flat, single layer. Spread mixture evenly over slices of bread.
4. Sprinkle mozzarella cheese evenly over toast. Add a slice of provolone to each slice of toast.
5. Place in Air Fryer at 350°F for 5 minutes or bake in a convection oven at 375°F for 6 – 7 minutes until cheese is melted.
6. Garnish with parsley if desired and serve.




Notes

1. Day-old bread off of the discount rack works great for this recipe and helps save money
2. Garlic toast reheats well in the toaster oven in just a couple minutes

Oxtail Boil Recipe

Oxtail Boil Recipe

Ingredients :

• 6 cut in half ears of corn
• 6 (4 inch) links smoked sausage
• 12 cut in half if large red new potatoes
• 3 lbs unpeeled fresh shrimp
• 2 teaspoons per quart of water crab boil seasoning
• 3 pounds oxtails
• House Seasoning, recipe follows
• 1 teaspoon olive oil
• 1 can beef broth
• 1 cup red wine
• 1 tablespoon Worcestershire sauce
• 6 cloves garlic, large ones cut in 1/2
• 1 teaspoon dried basil
• 
  

• 1 teaspoon dried oregano
• 2 bay leaves
• One 8-ounce can tomato sauce
• 1/2 Vidalia onion, cut into 6 wedges
• 6 small new red potatoes, cut in 1/2
• 4 medium carrots, cut into 2-inch lengths
• 1 pot hot buttered rice

House Seasoning:

• 1 cup salt
• 1/4 cup black pepper
• 1/4 cup garlic powder

Instructions :

1. Fill a large pot with enough water to cover all of the ingredients. Add the crab boil and bring to a boil. Adjust the crab boil to suit your taste. When the water boils, add the potatoes and sausage. Cook on medium heat for 20 minutes. Add corn and cook for an additional 10 minutes. Add shrimp and cook for no more than 3 minutes. Drain and serve with warm bread.
2. Preheat oven to 300 to 350 degrees F.
3. Sprinkle the oxtails liberally with House Seasoning on both sides.
4. Coat the bottom of a heavy oven-proof Dutch oven with the olive oil. Once heated, add the oxtails and sear on all sides. Remove and set aside. Scrape up the brown bits from the bottom of the pan. Add the beef broth, red wine, Worcestershire sauce, and garlic cloves. Stir. Add basil, oregano, bay leaves, hot sauce, tomato sauce, and the reserved oxtails. Stir to combine all ingredients together.
5. Cover tightly, place in oven, and bake for 2 to 3 hours.
6. Remove from oven and bring to a simmer on stove top. Add the sweet onion wedges, red potatoes, garlic and carrots to the pot. Cover and simmer until potatoes are almost tender, roughly 15 minutes.
7. Serve oxtails with the vegetables over hot buttered rice.

House Seasoning:

Mix ingredients together and store in an airtight container for up to 6 months.

 

Pineapple Honey-Glazed Ham

 

Ingredients :

• Deselect All
• One 9- to 10-pound bone-in fully-cooked smoked ham (butt or shank half)
• 1 tablespoon whole cloves, optional
• Two 20-ounce cans sliced pineapple
• 20 maraschino cherries
• 2 cups honey
• 2 cups light brown sugar

Directions :

1. Let the ham sit at room temperature for about 30 minutes.
2. Preheat the oven to 325 degrees F.
3. Trim off any skin from the ham. Use a sharp paring knife to score through the fat in a diagonal crosshatch pattern without cutting through to the meat. Push the cloves into the ham, if using, placing them at the intersections of the cuts. Put the ham, flat-side down, on a rack in a roasting pan.
4. Drain the pineapples, reserving the juice. Arrange the sliced pineapple all over the ham, securing with toothpicks. Add a maraschino cherry to the center of each pineapple slice and secure with a toothpick.
   Pour 1/4 inch water in the bottom of the pan and tent the ham with foil.
5. Roast until an instant-read thermometer inserted in the thickest part of the ham (avoiding bone) registers 130 degrees F, about 2 hours 30 minutes (or about 15 minutes per pound).
6. Meanwhile, combine the honey, brown sugar and reserved pineapple juice in a large saucepan set over medium heat. Simmer, stirring occasionally, until thickened, syrupy and reduced to about 3 cups, 25 to 30 minutes. Set aside.
7. Increase the oven temperature to 425 degrees F.
8. Uncover the pan and carefully brush a third of the glaze all over the ham. If the water in the roasting pan has evaporated, add more. Bake the ham for 15 minutes more. Brush with another third of the glaze and bake for 15 minutes more. Brush the remaining glaze over the ham and cook until the glaze is shiny and the skin is dark golden brown and crispy, about 15 minutes more. Let rest for 15 minutes.

Enjoy !!!

Lemon Velvet Cake + Lemon Cream Cheese Frosting

 

Ingredients :

Cake

• 1½ cups all purpose flour
• 1 cup cake flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1¾ cups granulated sugar
• 3/4 cup vegetable oil
• 1/4 cup butter-flavored shortening
• 2 eggs
• 1-2 teaspoons pure vanilla extract
• 1 tablespoon pure lemon extract
• 1 heaping teaspoon lemon zest (from 1-2 lemons)
• 1 cup buttermilk
• 1/2 teaspoon white distilled vinegar
• 1/3 cup hot lemon water (hot water mixed with 2 tablespoons fresh lemon juice)
• 4-6 drops yellow food coloring

• Lemon Cream Cheese Frosting

  • 2 (8 oz) cream cheese room temperature
  • 8 tablespoons unsalted butter room temperature
  • 1 ½ teaspoons pure vanilla extract
  • 1 ½ teaspoons pure lemon extract
  • 1 ½ heaping teaspoons lemon zest (from 2 lemons)
  • 4-5 cups powdered sugar sifted
  • 1-2 teaspoons lemon juice (if needed)
  • 4-5 drops yellow food coloring

  Instructions :

  Cake

  1. Preheat oven to 325 F. Thoroughly grease and flour 2 (9-inch) dark cake pans. Set aside.
  2. In a large bowl sift together flour, baking soda, baking powder and salt. Set aside.
  3. In a large bowl mix together sugar ,oil and shortening.
  4. Mix in eggs one at a time.
  5. Mix in vanilla extract, lemon extract and lemon zest.
  6. Combine dry ingredients into wet ingredients, alternating with the buttermilk.
  7. Mix together the distilled vinegar and lemon water and mix into the batter.
  8. Mix in the food coloring until your desired shade of yellow is reached.
  9. Pour batter evenly into prepared pans and shake pans to release any trapped air bubbles.
  10. Bake for 25-30 minutes, checking it at the 25 minute mark and adjusting the time if needed. (see note)
  11. When moist crumbs cling to a toothpick inserted into the center of the cake, remove cake from oven. Let cakes rest in the pans until pans are cool enough to touch. The cake will continue to cook as it cools.
  12. Once cooled, carefully remove cakes from pan and place on a cooling rack to cool completely.

  13. Lemon Cream Cheese Frosting

      1. In a large bowl, mix together cream cheese and butter.
      2. Mix in vanilla extract, lemon extract, and lemon zest.
      3. Mix in powder sugar until creamy, adding lemon juice to thin it out if needed.
      4. Stir in food coloring if using.
      5. Place frosting in the fridge to allow it to firm up a bit before frosting.
      6. Stir the frosting until it’s creamy and spreadable and frost the cakes.
      7. Garnish with additional lemon zest if desired.

      Notes

      1. The key is to take the cake out of the oven a few minutes before it’s completely done (when moist crumbs cling to a toothpick inserted into the center) and allow it to finish baking as it cools down in the hot pan. This timing will vary depending on your oven, which is why it’s best to check cakes before the listed done time.

      Enjoy!!

Spinach artichoke stuffed chicken breast

 

Spinach artichoke stuffed chicken breast

Ingredients :

• 4 sliced bacon (cooked crispy and chopped into small pieces)
  
• 1 c. chopped spinach
  
• 1 c. chopped artichoke hearts
  
• 4 oz cream cheese
  
• 1/4 c Parmesean cheese
  
• 1/4 tsp salt
  
• 1/4 tsp garlic powder
  
• 1/3 tsp red pepper flake

 

Instructions :

1. Sautee spinach and artichokes in 2 tsp butter on med heat for 3 minutes. Add cream cheese, mayo and sour cream stir well and remove from heat. Add remaining ingredients and combine well. Set a tsp of the chopped bacon aside for garnish.
2. Wash chicken breasts (4) and cut a 2 inch incision into the thick part of the meat. Season well with Garlic herb seasoning onion powder, ground thyme, salt and pepper to taste.
3. Preheat oven to 400°
4. Bring a stove top grill or pan to med high heat, oil well and sear the breasts about 7 minutes per side until slightly crispy and golden brown. Use a fork to hold open the breast while spooning in the dip. Close each with toothpicks. Place into the oven for about 30 minutes until cooked through. Baste with the pan drippings about halfway through cooking time. I served these with yellow rice.

Enjoy !!!

• 1/4 c mayo
  
• 1/4 c sour cream