Archive for the ‘Dessert’ Category

Tiramisu for V-Day

February 15, 2010

I made this over the weekend for Valentine’s Day.   It’s one of the best tiramisu I’ve had – definitely restaurant quality.    I assembled it the night before and let it refrigerate until the next day, which allowed it to soak up a lot of the flavors.      I got this recipe from my America’s Test Kitchen Season 9 dvd.    One thing, you definitely need a stand mixer for this to whip up the mascarpone.    Also, I ran out of the coffee mixture to dip the ladyfingers and had to make another batch.

Brandy and even whiskey can stand in for the dark rum. The recipe prefers a tiramisù with a pronounced rum flavor; for a less potent rum flavor, halve the amount of rum added to the coffee mixture in step 1.     I halved the rum in both steps.     Do not allow the mascarpone to warm to room temperature before using it; it has a tendency to break if allowed to do so.   Be certain to use hard, not soft ladyfingers.    I was able to find them in the Italian section in the grocery store.    Even on the box, it said perfect for tiramisu.

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Crunch Bars (Heath Bars)

December 9, 2009

Since it’s the Holidays, I felt like trying my hand at some sweets as I usually cook savory dishes.    I picked this recipe out of Kraft’s Food & Family cookbook, best-loved recipes.   It’s a good magazine for easy recipes with also easy-to-find Kraft ingredients.     I was interested in the use of saltines for that salty/sweet combination.   A favorite of mine is the Sarris chocolate covered pretzels.    The results and combination of flavors were excellent!   The batch went very quickly with the office wolves….

A couple of notes… to toast nuts, I usually put them in a 350 degree oven for 5-6 minutes.   Just keep an eye out on them.    The toffee mixture of butter and brown sugar hardens very quickly so make sure you spread that fast.   That step doesn’t need to be spread perfectly because you will cover the work with the chocolate later.   A few of my crackers had just a couple bits of the toffee.

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