I know I've been terribly bad at keeping up with the blog this year,
but between moving, work, and school, I just didn't have the time to try new recipes. So I've been sticking to some of my favorite old recipes throughout the season. Pinky promise I'll be back in 2015!
With all the dessert recipes to try, I rarely remake things. Only recipes that go into my personal 'Hall of Fame', get to see the light of day more than once. This tiramisu is one of those recipes. In the last few months that I've discovered it, I've made it two, three times already. It's easy to whip up; you don't need to let the tiramisu cool in the refrigerator overnight. And there are very few ingredients needed. But most of all, you don't have to use your oven! Super easy! It's a combination of two tiramisu recipes by Nigella Lawson, now a perfect hybrid of Italian deliciousness! Rating: 5 out of 5.
Tiramisu: Nigella Lawson
- 7 tablespoons espresso coffee (or strong instant coffee)
- 2 tablespoons coffee liqueur
- 15 fine sponge fingers cookies
- 2 large egg whites
- 1 cup mascarpone cheese
- ⅓ cup superfine sugar
- 2 teaspoons unsweetened cocoa
- Make your espresso and pour it into a heatproof jug, adding the coffee liqueur, then leave it to cool. I find 10 minutes outside the window on a cool day does it!
- Break each sponge finger into about 4 and drop the pieces into the martini glasses, then pour the cooled espresso mixture over them. Tamp down gently, making sure the biscuits are soaked all over.
- Using an electric hand-held whisk for ease, beat the egg whites and sugar until they form soft peaks, and set aside for a moment.
- Scrape the mascarpone into another bowl, and beat it with an electric mixer to loosen up the mascarpone. Fold in the egg whites, a third at a time, then dollop this mixture over the soused Savoiardi in each glass, using a spoon to whirl it into a swirly peak at the top.
- Let these stand in the fridge for at least 20 minutes and up to 24 hours, then dust with cocoa, pushing it through a fine-mesh strainer, just before serving.
"Salty and sweet, soft and chewy these easy to make salted caramel blondies are oozing with sticky caramel goodness. The perfect treat for any caramel lover!" ... is what I read when I spotted this recipe on Pinterest.
I quickly bookmarked the recipe and decided to save it for my study week, when I always crave something baked and sweet. I found the recipe on the blog Roxana's Home Baking. What really lured me into baking these was the dripping caramel sauce on top, it really was addictive! All you have to do is melt caramel candies/fudge with evaporated milk. I gave to various people and I got nothing but positive feedback. I'm sold! Rating: 4.5 out of 5.
- 1/2 cup (113 grams) room temperature unsalted butter
- 1/2 cup (100 grams) light brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup (120 grams) all-purpose flour
- 1/2 tsp baking soda
- 7 oz Kraft caramels (I used caramel fudge, worked just as well)
- 1/4 cup evaporated milk
- pinch of sea salt
- 1/4 cup diced cold butter
- 1/4 cup (50 grams) light brown sugar
- 1 egg
- 1/2 cup (60 grams) all-purpose flour
- sea salt (optional)
- 4 oz caramels + 2 tablespoon evaporated milk (optional)
- Heat the oven to 350F. Line an 11x7" baking pan with parchment paper. Set aside
- In a mixing bowl cream 1/2 cup butter with 1/2 cup sugar until light and fluffy. Add 1 egg and vanilla extract. Mix well, scraping the sides of the bowl with a spatula. Add 1 cup of flour and baking soda. Mix until just combined.
- Spread the mixture on the bottom of the prepared baking pan. Bake in preheated oven for 8 minutes. Remove from the oven without turning it off. Meanwhile make the filling.
- In a small saucepan combine the 7 oz caramel and 1/4 cup evaporated milk. Melt over low heat, stirring constantly. Pour over the half baked crust. Sprinkle with sea salt.
- To make the top blondie layer place 1/4 cup butter, 1/4 cup sugar, 1 egg and 1/2 cup flour in a food processor and pulse a couple of times. Crumble it over the caramel layer. Return the pan to the oven and bake for 20 more minutes.
- As soon as you take the blondies out of the oven, sprinkle a pinch of salt on top (optional). Leave to cool completely in the pan before cutting into squares. Serve with more caramel sauce, if preferred.