Simple Tiramisu

Simple Tiramisu ~ Thanks to Wholefoods Recipes

I suggest use small chocolate chips or chop them up smaller and let it sit in fridge for a day :o)

Serves 6 to 8

Tiramisu is Italian for "pick me up," and this after-dinner treat does just that! Be sure to allow at least 30 minutes for chilling before serving.

Ingredients

1 cup cold heavy whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
8 ounces mascarpone cheese
1 1/2 cups espresso or strong brewed coffee, cooled completely
1/3 cup amaretto
1 1/2 cups bittersweet chocolate chips
20 ladyfinger cookies (such as 365 Everyday Value brand)
1 teaspoon ground cinnamon (optional)

Method

In a large bowl or a stand mixer, whisk whipping cream with powdered sugar and vanilla until stiff peaks form. Reduce speed to low and mix in mascarpone just until blended. Take care not to over beat since this will cause the cream to start to separate.

In a small bowl, combine espresso and amaretto. Dip ladyfingers one at a time in espresso mixture for 1 second, then allow to drain for 2 seconds and place in a single layer in the bottom of a loaf pan. With a rubber spatula, spread 1/3 of the cream mixture evenly over ladyfingers. Sprinkle with 1/2 cup chocolate chips. Repeat layers 2 more times until all cream and chocolate chips are used (there may be a few ladyfingers left over). Sprinkle with cinnamon and refrigerate for 30 minutes before slicing and plating. Leftovers may be refrigerated for up to three days.

Nutrition

Per serving (About 6.5oz/184g-wt.): 550 calories (340 from fat), 38g total fat, 22g saturated fat, 6g protein, 51g total carbohydrate (less than 1g dietary fiber, 20g sugar), 100mg cholesterol, 50mg sodium

Sugar Cookies!

I made these as party favors for my bestie's baby shower. I put them in little celaphane & twisties and voila! Easy personalized party favors! I got the cookie cutters from William Sonoma & just used food coloring of the shower's colors. It was a big hit among the guests!
Ingredients:

• 1 cup of all-purpose flour
• 1 teaspoon of baking soda
• 1/2 cup of vegetable shortening
• 1/4 cup of honey
• 1 large egg yolk
• Granulated sugar for rolling
• Food Coloring if you choose

1. Preheat the oven to 350 degrees.
2. Combine the flour and baking soda.
3. In a large saucepan, melt the vegetable shortening with the honey, stirring until smooth. remove from the heat and beat in the sugar. beat in the egg yolk. Gradually blend in the dry ingredients & Add the Food coloring if you choose.
4. Pinch off pieces of dough and roll into small balls. Roll the balls in the granulated sugar and place 1 1/2 inches apart on ungreased baking sheets. Or cut out with cookie cutter :o)
5. Bake for 10-12 minutes, until lightly colored. Transfer to wire racks to cool.

Mini Strawberry Cheesecake Cupcakes

Thank you William Sonoma ~

These little indulgences are scaled-down versions of a dessert favorite: the classic New York cheesecake. They combine the sweet fruitiness of fresh strawberries with the rich creaminess of cheesecake, and they taste every bit as luscious as any full-size version.

Ingredients:
For the topping:
1 lb. fresh strawberries, hulled and halved
1/2 cup plus 2 Tbs. sugar
1 Tbs. fresh lemon juice

For the filling:
1 1/4 lb. cream cheese, at room temperature
3/4 cup sugar
1/2 tsp. vanilla extract
1/4 cup sour cream
2 eggs, at room temperature
3 Tbs. all-purpose flour

Directions:
To make the topping, in a nonreactive saucepan, combine 1/2 lb. of the strawberries with the sugar. Using a fork, gently mash the strawberries. Set the pan over medium-high heat and cook until the strawberries are softened, about 3 minutes. Remove from the heat and stir in the remaining 1/2 lb. strawberries and the lemon juice. Transfer to a small bowl and let cool completely. (The topping can be refrigerated in an airtight container for up to 2 days.)

Preheat an oven to 350°F. Line a 24-cup miniature muffin pan with miniature paper or foil liners.
To make the filling, in a bowl, using an electric mixer on medium-high speed, beat the cream cheese until fluffy, about 3 minutes. Reduce the speed to low, gradually add the sugar and beat until smooth, scraping down the sides of the bowl as needed. Add the vanilla and sour cream and beat until combined. Add the eggs one at a time, beating well after each addition. Add the flour and beat until combined.
Divide the filling evenly among the prepared muffin cups, filling each about three-fourths full. Bake until the cheesecakes are just set in the center, about 15 minutes. Transfer the pan to a wire rack and let the cheesecakes cool in the pan for 5 minutes. Using a small offset spatula, transfer the cheesecakes to the rack and let cool completely, about 45 minutes.

Refrigerate the cheesecakes in an airtight container for at least overnight or up to 3 days. Spoon about 1 Tbs. of the strawberry topping onto each chilled cheesecake and serve immediately. Makes 24 mini cheesecakes.

blueberry muffins ~ have a nice monday

Thank you foodnetwork :o)

Ingredients

• 8 tablespoons (1 stick) unsalted butter, softened at room temperature
• 1 cup plus 2 tablespoons sugar
• 2 eggs
• 1 teaspoon pure vanilla extract
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 1/2 cups fresh or thawed frozen blueberries
• 2 cups flour
• 1/2 cup whole, 2 percent fat, or 1 percent fat milk
• 1/4 teaspoon cinnamon

Directions

Preheat the oven to 375 degrees F. Grease a muffin tin or line the cups with paper liners. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. Add 1 cup of the sugar and mix. Add the eggs, vanilla, baking powder, and salt and mix. In a shallow bowl, mash 3/4 cup of the blueberries with the back of a fork. Add to the batter and mix.

With the mixer running at low speed, add 1/2 of the flour, then 1/2 of the milk, and mix. Repeat with remaining flour and milk. Fold in the remaining 1 3/4 cups whole blueberries by hand until well mixed. In a separate small bowl, mix the remaining 2 tablespoons sugar with the cinnamon. Use an ice-cream scoop or large spoon to fill the muffin cups 3/4 full. Sprinkle the cinnamon-sugar over the muffins and bake until golden brown and risen, 25 to 30 minutes. Let cool in the pan at least 30 minutes before turning out.