Nutella Swirl Cheesecake is my new baking discovery!
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Pecan Pumpkin Roll
I know you are saying Pumpkin? Why pumpkin now when there are rainbows and butterflies and colorful marshmallow bunnies all over the place? Well first it is ok to have pumpkin in the spring, summer, winter and fall. Does it happen often in our house. No not really but it is still ok.
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Valentine’s Day Nonna’s Tiramisu
When Valentine’s Day comes along every year, it is a very unique and different kind of holiday in our house. I do make treats for the kids to take to school but I really try to leave the word love or be mine or any types of those sayings off their Valentine’s. This year I did a pretty neat one that I found off of Pinterest. 
I am so glad that our tradition is different. I have told you before in my bio that my husband is Italian. Well his name is Valentino. He is named after San Valentino or Saint Valentine’s as we call it here in America.
This day used to be always a little depressing and full of anxiety before my husband came along. What will I receive? Will I get that box of chocolates? I don’t have a loved one at this moment who will celebrate this with me!
You know all of those thoughts and feelings that can be associated with this day.
Well no more. Because my husband was named after San Valentino today is his “Onomastico” Day. Translated to his “name” day.
So we celebrate and say Auguri di Buon Onomastico! Or Happy NameDay!
This is a particular tradition for Italians in Italy. Almost everyone I know in his family has a saint name and he calls them on their Onomastico day.
To honor and celebrate his name day I made his favorite dessert. Tiramisu.
He taught me how to make this quite a few years ago and now I can teach you. You won’t find many recipes like this online mostly because everyone uses a different type of alcohol. You will find many variations but this is how his mother taught him and how he taught me. So now I will pass the tradition on to you.
Auguri di Buon Onomastico Valentino!
NONNA’S TIRAMISU
YIELDS: 9 servings
PREP TIME: 25 minutes
TOTAL TIME: 25 minutes
Ingredients:
3 brown egg whites
3 brown egg yolks
2 teaspoons sugar plus extra for sweeting your expresso
8 ounces mascarpone cheese
2 teaspoons Sweet Vermouth Rosso
1/2 cup of expresso cooled
24 savoiardi or lady fingers
unsweetened cocoa for dusting
Directions:
1. Brew expresso and add sugar to sweeten and 1 teaspoon of vermouth. Set aside to cool.
2. Separate eggs placing yolks in a bowl and the whites in a mixing bowl.
3. In the bowl with the egg yolks add mascarpone and mix well. Stir in 2 teaspoons sugar.
4. In bowl with egg white using a mixer, mount your egg whites to semi stiff peaks.
5. Add egg whites to mascarpone mixture by folding the whites in using a spatula.
6. Stir in 1 teaspoon of the vermouth to the mascarpone mixture.
7. Using an 8×8 pan layer savoiardi and the cream making two layers of each.
8. First dip one side of the savoiardi into expresso then turn it once so each side has soaked some of the expresso.
9. Second place in pan, then continue to do this with the savoiardi till a bottom layer has formed in your pan.
10. Add half of the mascarpone mixture to the top of the savoiardi.
11. Repeat this process making your second layer.
12. Dust with cocoa, refrigerate for 30 minutes or longer and ENJOY!
***notes***
My savoiardi were purchased at world market. I used about 10 on my bottom layer and 12 on my top layer.
Try not to soak too much of the expresso into your savoiardi so it does not crumble. Each one needs just a little expresso in them.
Also the vermouth was purchased at my local ABC store.
This dessert gets better over time. I made mine the day before and left it in the refrigerator.
I am not responsible for any sickness due to consuming raw egg! We have never had any problems but just in case! Thanks! 🙂
this is link over at bunsinmyoven.
Sour Cream Pound Cake Zebra Style
This pound cake recipe has been in my immediate family for 28 years. This recipe actually came into the family from my Stepdad’s side of the family. My mom acquired the recipe from his sister 28 years ago and she has been making it at home ever since. My Stepdad even remembers his mom making it for him and he just turned 79. So this recipe has been around awhile. What I do know is that this pound cake never last long in my mom’s house. It is pretty much the family favorite and one of the first desserts that goes when it is baked.
As long as I can remember this cake has always been made plain without an additional flavors and served with fresh fruit. Well that is about to change. I decided to try and mix things up a little bit by adding some cocoa to the batter.
I was over on Pinterest and saw this pin from Bakers Royale. I totally love the design of this cake. So I took my recipe and made it this way. Mine is not as pretty but not too bad with the first try. I understand the technique better now that I did it once.
This recipe seems to be pretty versatile. So it looks like you could add just about anything to this. Keep in mind this is not a sweet cake nor is it a moist cake. It is somewhat in the middle on both accounts. But what is so great about it, is that you can pretty much do what you would like to it. I have split the recipe in half when I didn’t want a full cake and made it in a bread pan. I found out my brother made them into cupcakes as well.
So what do you think? How else can we spice this up?
SOUR CREAM POUND CAKE
YIELDS: 10-12 servings
PREP TIME: 10 minutes
COOK TIME: 1 hour and 15 minutes
TOTAL TIME: 1 hour and 25 minutes
Ingredients:
2 sticks butter, room temperature
3 cups sugar
6 eggs
3 cups all purpose flour
1/4 tsp baking soda
1/4 tsp salt
1 cup sour cream
2 teaspoons vanilla
1/2 cup cocoa
Directions:
1. Preheat oven to 325. Spray bundt pan or tube pan with non stick cooking spray and flour.
2. Cream butter and sugar together in mixer.
3. Add one egg at a time, mixing well between each one.
4. Sift flour, soda and salt together.
5. Add about 1/2 cup of flour to mixer. Then alternate with about 1 tablespoon of sour cream till all is incorporated.
6. Add vanilla.
7. Take out 2 cups of batter and put into a smaller bowl. Add cocoa and mix well.
8. Using a spoon or ice cream scoop layer your vanilla batter and chocolate batter in your tube or bundt pan.
9. Make small layers one on top of the other and allow the batter to spread out into the pan.
10. After making 4 or 5 layers rotate pan and add another 4 or 5 layers. Continue to do this till you have filled your pan and used all of your batter.
11. Bake for 1 hour and 15 minutes. Cool for about 5 to 10 minutes before you release your cake from your pan. Cut and ENJOY!
Red Velvet Candy Cane Dump Cake
Today I ran across a cake recipe online and the wheels in my head started to turn. So I raided my cabinets and somehow managed to produce a really delicious non traditional cake.
I picked up this bag of Candy Cane Hersey Kisses and I am doing all I can to add them to everything I bake. They are so good and it makes me feel better by adding them to recipes instead of binge eating the whole bag.
Something that I am not against doing!
The cake turns out to be fudge like instead of cake like, which makes it even better. When you bite down you get a nice flavor of Candy Cane with a little bit of crunch from the Kisses.
RED VELVET CANDY CAKE DUMP CAKE
YIELDS: 20-24 PIECES OF CAKE
PREP TIME: 5 MINUTES
COOK TIME: 35 MINUTES
TOTAL TIME: 40 MINUTES
recipe adapted from Eat Live Run
INGREDIENTS:
1 box red velvet cake mix 1 3.5 oz box vanilla pudding 1 1/2 cups of milk 1 cup of white chocolate chips 10 Candy Cane Hershey's Kisses chopped
DIRECTIONS:
1. Dump cake mix and pudding into a bowl and mix.
2. Add milk and stir. Batter will be lumpy and thick.
3. Spread into prepared baking dish.
4. Spread white chocolate chips and chopped Kisses on top.
5. Bake at 350 at 35 minutes or until pulls away from the sides.
6. Cool and ENJOY!
all opinions on this site are my very own. I was in no way compensated for my opinions!
