Category: Baking

No Bake Ice Cream Loaf Cake

We are officially in the dog days of summer. And today I am sharing a dessert that doesn’t require you to turn on your oven or put forth much effort, perfect these hot and humid days. It only requires 2 ingredients – 5 if you are feeling fancy. What is it… An Ice Cream Loaf Cake.

While I have seen recipes for ice cream cakes that involve baking the loaf cake from scratch using a store-bought loaf cake works just as well. I opted to use an Entenmann’s All Butter Loaf Cake, but you could also use a frozen one. As for the ice cream, your favorite flavor works best. I decided to go with chocolate and vanilla.

The first thing I did was slice the loaf cake into thirds. To make slicing the cake a bit easier and to reduce the number of crumbs I refrigerated the cake for about an hour.

After that, I laid the bottom of the cake in a loaf pan lined with plastic wrap. To line the pan, I placed one piece of plastic wrap vertically and another horizontally to ensure the corners of the cake would be covered. Next, I spread about 1 ½ cups of ice cream over the cake. You want a nice layer of ice cream but not so much that it starts to overflow from the sides once the cake is fully assembled. To make spreading the ice cream easier I let it sit at room temperature for about 5-10 minutes. You don’t want it so soft that it becomes a soupy mess, just enough to make it easy to spread. I repeated these layers with the middle slice of the cake and more ice cream. Finally, I topped the cake with the top third and wrapped it tightly with the plastic wrap and placed it in the freezer overnight.

While I could have enjoyed the cake as is I decided to get a little fancy and topped it with a quick and easy chocolate ganache and sprinkles. What’s ice cream without sprinkles??? To make the ganache I stirred together warmed heavy cream and chocolate chips until the chocolate melted. After letting it sit for a few minutes I poured it over the cake. I added some sprinkles on top and then popped it back in the freezer so the chocolate could set.

Once the chocolate was set it was time to enjoy a slice (or two)!

To make your cake really unique use a flavored loaf cake. Think marbled, chocolate chip, lemon, etc. A lemon loaf cake with a raspberry sorbet would be the perfect refreshing treat for these warmer months!

No-Bake Ice Cream Loaf Cake

Ingredients:

1 store-bought loaf cake, chilled*

2-3 cups ice cream, softened

1/4 cup heavy cream

1/2 cup semi-sweet chocolate chips

Sprinkles

*You could also use a frozen loaf cake; you may need to let it thaw slightly before slicing though

Directions:

Line a loaf pan with plastic wrap – horizontally & vertically. Any size loaf pan works, just make sure it’s big enough to fit the cake you’re using. If you opt to use a frozen loaf cake, use the pan the cake comes in.

Slice the cake into thirds horizontally so you have three pieces about the same thickness.

Place the bottom piece of the cake into the prepared loaf pan. Spread half of the ice cream over the cake. Repeat these layers with the middle piece of the cake and the remaining ice cream. Finally, gently press the top of the cake onto the ice cream. Cover tightly with the plastic wrap and freeze for a few hours (or overnight) so the ice cream can set.

Just before serving the cake place the chocolate chips in a heatproof bowl. Heat the heavy cream in the microwave or stove until it’s steaming (but not boiling). Pour the heated heavy cream over the chocolate chips. Let it sit for a few minutes and then stir together so the chocolate chips can melt. Once the mixture is smooth let it sit for about 5 minutes so it can thicken.

Remove the cake from the freezer and unwrap. Slowly pour the ganache over the cake. Spread the chocolate evenly over the cake using an offset spatula. Top with sprinkles and then place the cake back in the freezer – unwrapped – for 10-15 minutes so the chocolate can harden.

To serve, carefully remove the cake from the pan and plastic wrap then slice. Store leftovers in the freezer for 3-5 days.

Recipe first appeared on Bead Yarn & Spatula.

Individual Strawberry Short-Cut Shortcakes

Even though August is quickly coming to an end there is still some summer fun to be had. July flew by for me for a bunch of reasons, so I am little behind in posting fun warm-weather desserts on here. But the one I am sharing today is quick, easy and perfect for summer evenings. It’s an Individual Strawberry Short-Cut Shortcake. What makes it a short-cut? Taking the work out of making the biscuits by using refrigerated biscuits that are ready in just under 15 minutes in the oven.

The other steps for this dessert are just as simple. Combine sliced strawberries with sugar and refrigerate for at least 2 hours so the berries can release their juices. And whip up a batch of fresh whipped cream with 3 simple ingredients – heavy whipping cream, confectioners’ sugar and vanilla extract.

Once the biscuits have cooled it’s time to assemble your dessert. Slice the biscuits in half and place a healthy dollop of whipped cream on the bottom half and then top with the strawberries along with some of their juices. Top with the remaining half of the biscuit and enjoy! It doesn’t get much easier than that.

Individual Strawberry Short-Cut Shortcakes

Ingredients:

For the strawberries:

1lb. fresh strawberries, sliced

1/3 cup sugar

For the whipped cream:

1 1/2 cups heavy whipping cream

1/3 cup confectioners’ sugar

1 teaspoon vanilla extract

Pillsbury Grands Southern Homestyle Original Biscuits – 8 count

Directions:

In a medium bowl stir together the sliced strawberries and sugar. Cover and refrigerate for 2 hours.

Bake the biscuits per the instructions on the package – On an ungreased cookie sheet in a 375F oven for 12 minutes, or until golden brown. All to cool to room temperature.

While the biscuits cool make the whipped cream. Add the heavy whipping cream, confectioners’ sugar and vanilla extract to a medium bowl and beat with a hand mixer on medium speed until stiff peaks form. Refrigerate until ready to serve.

To serve, slice the biscuit in half and place the bottom on a plate or in a bowl. Top with a hearty scoop of the whipped cream and then drizzle the strawberries – including the juice – on top and then cover with the top half of the biscuit. Enjoy!

Recipe first appeared on Bead Yarn & Spatula

No Bake Passion Fruit Tres Leches

Memorial Day weekend is upon us… The unofficial start of the summer. The season to spend less time indoors and enjoy the great (hopefully) weather outdoors! It’s also a time where we are all looking for quick and easy recipes that don’t require us being in a hot kitchen for hours on end. That applies to desserts too. And today I have a great recipe that will require you to turn on your stove but not your oven. It’s a No Bake Passion Fruit Tres Leches Cake. Ladyfingers take the place of the traditional cake part and are then topped with a layer of passion fruit curd followed by layer of homemade whipped cream. YUM!

And while this recipe doesn’t require any baking, it does require some time to prep and assemble. Mostly inactive time though.  I started by making the passion fruit curd since it needed to chill and set in the refrigerator. While I am sure you could use 100% pure passion fruit from a bottle, or even extract the juice from fresh passion fruits I opted to use frozen passion fruit pulp that I defrosted in the refrigerator overnight. It takes the work out of using fresh passion fruits and I know for certain it’s only passion fruit pulp with nothing added in. I followed the same curd recipe I used to make a Passion Fruit & Coconut Cake a few years back and it was just as easy and delish!

While the curd cooled and set in the refrigerator, I prepped the tres leches cake. In a medium bowl I whisked together evaporated milk, sweetened condensed milk and heavy cream until it was well combined. I then transferred the mixture to a large measuring cup (at least 4 cups) to make it easier to pour over the ladyfingers. I reserved 3/4 cup of the mixture in a small food storage container and refrigerated it. In an 8×8-inch baking dish I arranged ladyfingers in an even layer and then poured about 3/4 cup of the milk mixture over them. After letting it soak in for 15 minutes, I poured another 3/4 cup of the mixture over the ladyfingers again.

I then arranged a second layer of ladyfingers over the first. For the second layer I placed the ladyfingers in the opposite direction as the first layer to ensure that the cake would hold together when sliced.

As with the first layer, I poured 3/4 cup of the milk mixture over the ladyfingers and let it rest for 15 minutes before pouring another 3/4 cup over them. I then covered the dish with aluminum foil and refrigerated it for 3 hours so the ladyfingers could fully soak in the milk mixture and become soft.

After 3 hours, I poured the reserved milk mixture over the ladyfingers, re-covered the dish and refrigerated for an additional hour.

After an hour it was time to finish assembling the cake. I spread the passion fruit curd on top of the ladyfingers and then spread homemade whipped cream over the curd.

I thought about decorating the top with fresh strawberries strictly for picture purposes, but the week I made this the strawberries didn’t look that great at the supermarket. Instead, here is a side picture of the different layers.

While I was concerned that this No Bake Passion Fruit Tres Leches would be overly sweet as some Tres Leches cakes can be I was pleasantly surprised that it wasn’t. While the curd and whipped cream were sweetened and the sweetened condensed milk is of course sweet, using the ladyfingers, which aren’t that sweet, really helped to keep the sugary taste down.

If you love passion fruit, check out these desserts as well…

No Churn Passion Fruit Ice Cream

Passion Fruit Panna Cotta

Passion Fruit Pie

No Bake Passion Fruit Tres Leches

Ingredients:

For the Passion Fruit Curd:

1/2 cup passion fruit juice*

7 large egg yolks

1 cup sugar

10 tablespoons unsalted butter, sliced into tablespoons

Pinch of salt

For the Tres Leches Cake:

22-25 Ladyfingers

12.5 oz can of evaporated milk

14 oz. can sweetened condensed milk

1/3 cup heavy cream

For the Whipped Cream Topping:

1 cup heavy cream

2 teaspoons confectioners’ sugar

1 teaspoon vanilla extract

*I used defrosted frozen passion fruit pulp

Directions:

For the Passion Fruit Curd: In a medium saucepan combine the passion fruit juice, egg yolks and sugar, stir to combine. Heat over medium heat and continue stirring until the sugar has dissolved and the mixture thickens, enough to coat the back of a spoon.

Remove from the heat and add a pinch of salt. Add the butter a tablespoon at a time, stirring between each addition to ensure the butter has melted. Strain the mixture through a fine mesh sieve two times. The first time into a bowl and the second time into the container you plan to use to store the curd. Place a piece of plastic wrap directly on the surface of the curd, cover and refrigerate for 2-3 hours, until cool and thickened.

For the Tres Leches: In a medium bowl whisk together the evaporated milk, sweetened condensed milk and heavy cream until well blended. Transfer to a large measuring cup to make it easier to pour. You should have about 3.5 cups. Reserve 3/4 cups in a separate bowl, cover and refrigerate.

Arrange half of the ladyfingers in the bottom of an 8×8-square baking dish. Pour a quarter of the remaining milk mixture over the ladyfingers, about 3/4 cup. Let rest for 15 minutes and then pour another 3/4 cup of the milk mixture over the ladyfingers.

Arrange the remaining ladyfingers over the soaked ladyfingers. Pour another 3/4 cup of the milk mixture over the second layer of ladyfingers. Let rest for 15 minutes and then pour the remaining mixture over the ladyfingers. Cover with aluminum foil and refrigerate for 3 hours.

After 3 hours pour the reserved milk mixture over the ladyfingers. Cover and refrigerate again for about an hour.

For the Whipped Cream Topping: In medium bowl beat together the heavy cream, confectioners’ sugar and vanilla extract with a hand mixer on medium speed until stiff peaks form.

Finishing the Tres Leches: Spread the passion fruit curd in an even layer over the soaked ladyfingers. Then spread the whipped cream topping over the curd. You can now serve the Tres Leches or cover with wax paper and aluminum foil and refrigerated until ready to serve.

Recipe first appeared on Bead Yarn & Spatula

Tiramisu Parfait

Can you believe that we are in March already?  Insane! Time really does fly by, and you don’t even need to be having fun for it to happen. It just does! Hope February treated you well and that you celebrated the month of love as you saw fit.

Tiramisu is one of my favorite desserts, but whipping up a whole batch is just too much. I recently came across a recipe for Tiramisu for Two in the recent issue of Real Simple magazine that I thought was perfect to try – after I basically switched up all the ingredients to be reminiscent of my favorite tiramisu recipe. I used mascarpone cheese instead of cream cheese, Kahlua instead of bourbon or rum and completely omitted the raspberries the recipe called for. What I ended up with though was a delicious tiramisu that took less than 20 minutes to prepare.

It was so good, that I made it twice within a week. Also because I couldn’t get good pics of the first two I made to share with this blog post, so I had to make it again. No complaints though. I was more than happy to make the sacrifice for this blog post. 

Hope you try the recipe and enjoy it as much as I did!

Tiramisu Parfait

Ingredients:

4 oz. mascarpone cheese, at room temperature

1/2 cup heavy cream

1/4 cup confectioners’ sugar

1 tablespoon Kahlua

6 ladyfingers, halved crosswise

1/2 cup brewed espresso or coffee, cooled

Cocoa powder, for dusting

Directions:

In a medium bowl beat the mascarpone cheese with a hand mixer on medium speed until creamy. Add the heavy cream, sugar and Kahlua and increase the speed to high and beat until the mixture is smooth and has thickened. This will take a few minutes.

In another medium bowl add the espresso/coffee and dip the ladyfingers, coating both sides.

Arrange 3 of the ladyfingers in the bottom of 2 straight sided glasses / mugs. Top with 1/3 cup of the mascarpone mixture and then repeat the layers – ladyfingers and then the remaining mascarpone mixture. Top with a dusting of cocoa powder.

Cover with plastic wrap and refrigerate for at least 3 hours and up to 2 days.

Recipe modified from Real Simple

Cheddar Bay Biscuits

If you’ve been to a Red Lobster I think we can agree that one of the best things about going is the Cheddar Bay Biscuits. Granted the food isn’t bad either; depending on the one you go to. Unfortunately, not all chain restaurants are the same. The biscuits are so popular that Red Lobster sells a mix that you can buy to make them yourself at home, although I can’t say how good it is as I have never tried it. There are also a ton of recipes floating around the internet to make them from scratch. I know I tried one or two and I wasn’t that impressed. I recently came across today’s recipe while scrolling Instagram and it sounded simple and delicious, so I flagged it. And on a recent rainy Saturday I decided it was the perfect excuse to stay home and try a few recipes and this was one of them and it didn’t disappoint.

The texture of these biscuits was spot on. They were light and airy and the garlic butter on top was perfection. I initially thought that maybe the garlic butter would need more salt, but I opted against adding more than the recipe called for and I am happy that I did. Most recipes I have seen call for using yellow cheddar cheese while this one used white cheddar cheese, I am not sure if that made a huge difference in the flavor, but it did make a difference in the color of the biscuits. As one would expect, the yellow cheddar gives the biscuits a slight orange hue while the white cheddar didn’t do that which made them a tad bit more appealing on the eye. Truth be told we do eat with our eyes before our taste buds.

These are so quick and easy to make that you could whip up a batch and store them in your freezer and reheat them to enjoy with a hearty soup throughout the Fall/Winter. That’s exactly what I am planning on doing. I froze half of the ones I made and already tested reheating them in the oven and they were just as good as the day I made them.

Copycat Red Lobster Cheddar Bay Biscuits

  • Servings: 12 biscuits
  • Print

Ingredients:

For the Biscuits:

4 ounces (1 cup) shredded sharp white cheddar cheese*

1 stick unsalted butter, melted

3/4 cup buttermilk

2 cups flour

1 tablespoon baking powder

1 1/2 teaspoons garlic powder

1 1/2 teaspoons Kosher salt

1/2 teaspoon baking soda

For the Garlic Butter:

1/4 cup (4 tablespoons) unsalted butter, melted

1/2 teaspoon dried parsley

1/2 teaspoon garlic powder

1/8 teaspoon Kosher salt

*I opted to shred the cheese myself from a block of cheddar as opposed to buying it already shredded

Directions:

For the Biscuits:

Preheat oven to 450 F. Line a baking sheet with parchment paper and set aside.

Stir together the melted butter and buttermilk and set aside.

In a large bowl whisk together the flour, baking powder, garlic powder, Kosher salt and baking soda until well combined. Add in the buttermilk mixture and using a rubber spatula gently stir together until a soft dough forms. Add in the shredded cheese and continue stirring until the cheese is incorporated into the dough.

Use a 1/4 cup measuring cup to measure out 12 portions of the dough. Roll each portion into a ball and place on the prepared baking sheet 2-inches apart.

Bake the biscuits until they are golden brown, about 10-12 minutes.

While the biscuits are in the oven make the garlic butter.

For the Garlic Butter:

In a small bowl combine the melted butter, parsley, garlic powder and salt, stir together until well combined.

As soon as the biscuits come out of the oven generously brush each with the garlic butter. Serve immediately.

Make ahead: Prep the biscuits – make the dough and then shape them – and then place on a baking sheet in the freezer until frozen. Transfer to a resealable bag and keep in the freezer up to 2 months. Bake straight from the freezer, adding a few minutes to the baking time and then brush the garlic butter and serve.

Storing: Leftover biscuits can be stored in an airtight container for 3 days or frozen in a resealable bag up to 2 months. Reheat in a 350 F oven until warmed through, about 10 minutes.

Recipe from The Kitchn

Rosemary Honey Custard

Rosemary and honey… It may sound like a weird combination, but I’ve been thinking about making something with the two after having a Rosemary Honey Crème Brulee last year. I ended up not straying too far from that dessert and came up with a Rosemary Honey Custard. If you are thinking rosemary is better suited for savory dishes as opposed to sweet ones, you are partially correct, with the right ingredients and measurements rosemary can be used in desserts as well.  

Since I didn’t want bits of rosemary in the custard, I started off by infusing the rosemary flavor into whole milk; which is one of the main ingredients in custard (eggs being the other). To do so, I boiled a few sprigs of fresh rosemary in milk and then let the milk steep for a few minutes with the rosemary still in it.

While the milk was steeping, I beat eggs along with sugar, honey and vanilla extract. I then whisked a few tablespoons of the milk into the egg mixture to temper them and then slowly whisked in the remaining milk – having removed the rosemary sprigs beforehand. It’s important to temper the eggs, if you add all the milk in at once you may end up with scrambled eggs. After straining the mixture through a fine mesh sieve, I divided it amongst greased ramekins that I had placed in a roasting pan. About 1 cup of the mixture in each ramekin. I would suggest straining the mixture into a large (4-cup or more) measuring cup to make pouring it into the ramekins easier (and less messy!)

Next, I added enough boiling water to the pan to reach halfway up the sides of the ramekins.

And finally, I placed the roasting pan in the oven and baked the custards for about 30 minutes. The custards were set, but still slightly jiggly in the center. I let them cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.

Once cooled I refrigerated them for a few hours before enjoying. The flavor of these custards reminded me of the crème brulee that inspired them. I could taste the rosemary, but it’s not as overpowering as it can be in some savory dishes it’s used in. The honey (and sugar) calms it down. If you have an abundance of rosemary from your summer gardens this recipe is one way to use it up. You won’t be disappointed!

Rosemary Honey Custard

       

Ingredients:

2 3/4 cup whole milk

3 sprigs fresh rosemary

3 large eggs

1/4 cup sugar

1/4 cup honey

1 teaspoon vanilla extract

Butter, for greasing the ramekins

Boiling water, for a water bath to bake the custards

Directions:

Preheat the oven to 350 F. Grease 4 8oz. ramekins with butter and place inside of a roasting pan. Set aside.

In a medium saucepan combine the milk and rosemary and heat over medium heat until the milk begins to boil, reduce the heat and let simmer for 30 seconds to 1 minute. Turn off the heat and allow to steep for 15 minutes.

Meanwhile, in a large bowl beat the eggs with the sugar, honey and vanilla extract with a hand mixer on medium speed until the eggs are pale.

Remove the rosemary from the milk and whisk in 2 tablespoons of the milk into the egg mixture to temper the eggs. Then slowly whisk in the remaining milk.

Strain the mixture through a fine mesh sieve and then divide amongst the prepared ramekins. About 1 cup per ramekin.

Add hot water to the roasting pan about halfway up the sides of the ramekins. Bake in the preheated oven for 30-35 minutes. The custards will be set but slightly jiggly in the center.

Let the custards cool in the pan for 10 minutes before removing to a wire rack to cool completely. Refrigerate for 2 to 3 hours so the custard can finish setting before serving.

Recipe first appeared on Bead Yarn & Spatula

Sweet & Salty Christmas in July White Chocolate Bark

Merry Christmas in July! Have you been indulging in any holiday activities to get you into the holiday spirit super early? I’ll admit, I have watched a few Christmas movies thanks to Hallmark Channel’s Christmas in July stunt. Nothing too crazy though. If you are a crafter, now is the perfect time to start on any Christmas crafts/gifts you plan on making. And of course, there have been sales, but instead of calling them Christmas in July sales retailers have been terming them Black Friday in July sales. Not everyone is keen on celebrating or even mentioning Christmas before Thanksgiving!

Initially I was stumped on what to make to celebrate. I toyed with the idea of a Peppermint Shake along the lines of last year’s refreshing No Churn Peppermint Chip Ice Cream. And then I thought of forgoing the whole thing and not making anything. But then I remembered I had a bag of red & green mini M&M’s I bought during the holidays last year that I was planning on using to decorate Gingerbread Cookies that I never made. Thankfully they hadn’t expired – it’s scary sometimes how long candy can last – so I decided to make a super simple and festive chocolate bark with them.

Along with the M&M’s I used chopped pretzels and nonpareils to decorate melted white chocolate. If you are not a fan of white chocolate, you could easily swap it out for either semi-sweet or milk chocolate. Making chocolate bark is one of the simplest things you can make, and the M&M’s and nonpareils can be swapped out for any holiday. After melting white chocolate chips in the microwave, I spread the chocolate on a parchment lined baking sheet about 1/4-inch thick and then sprinkled it with the M&M’s, chopped pretzels and nonpareils. I lightly pressed everything into the chocolate and then placed it in the refrigerator for about 20 minutes so the chocolate could harden.

And then I just haphazardly broke it apart and stored it in the refrigerator for an occasional sweet treat! Come the holidays though this would be the perfect treat to serve guests or to gift.

Sweet & Salty Christmas in July White Chocolate Bark

Ingredients:

1 12oz. bag white chocolate chips

1/2 cup green & red mini M&M’s

1 cup mini pretzel twists, chopped

Holiday nonpareils

Directions:

Line a baking sheet with parchment paper.

Place chocolate chips in a microwave safe bowl and melt in 30-second intervals, stirring between each until chocolate is melted and smooth. Spread on the prepared baking sheet to about a 1/4-inch thick.

Sprinkle the M&M’s, chopped pretzels and nonpareils over the chocolate and lightly press into the chocolate.

Place in the refrigerator for 20 minutes, or until the chocolate hardens, and then break into pieces.

Store in an airtight container in the refrigerator.

*If you want your bark saltier sprinkle with sea salt before refrigerating.

Recipe first appeared on Bead Yarn & Spatula

Peppermint Spoons

‘Tis the season for hot chocolate! Whether you are building the perfect hot chocolate bar to share with others or just enjoy a piping hot mug yourself hot chocolate is the perfect drink for the season. And there are so many ways to enjoy it, just plain, with an avalanche of marshmallows, a mound of whipped cream, or as I prefer it, peppermint flavored. And while you can get peppermint flavor using a  syrup or stirring it with a candy cane another fun and creative way to do so is by making peppermint spoons.

First things first, you are going to need a silicone spoon mold. I recently purchased this one from JoAnn’s. They are also available at different craft stores (i.e Michael’s & Hobby Lobby) and they all seem to be the same size and have 8 cavities.

Now, I opted to use candy canes, but you could also use starlight mints. This time of the year I find that candy canes are just easier to find. After unwrapping them I broken them into a few pieces and added them to the bowl of my food processor and processed them until they were about crumb-size. While I normally just crush things by using a rolling pin, I really wanted the pieces of candy to be small and the same size to make it easier to fill the cavities of the mold.

Next, I spooned the crushed candy into the cavities of the mold. I made sure to fill each cavity to the top since the candy would settle considerably as it melted. To make maneuvering my mold in and out of the oven easier and give it more stability, I placed it on a baking sheet.

To melt the candy, I baked it in a 300F preheated oven for about 15 minutes. After removing it from the oven the cavities were only about half-way filled with the melted candy.

I refilled each cavity with the remaining candy and returned it to the oven for an additional 5 minutes. I made sure to add extra candy where the spoons seemed to be on the thinner side. Doing so help to prevent the spoons from breaking when removing them from the molds.

After the second bake the spoons were thicker. I let them cool completely in the mold before removing them.

Now these spoons are perfect to use as is, but, if you are planning on gifting them you can jazz them up a little by dipping them in white chocolate (or milk chocolate) and adding some sanding sugar or sprinkles. Next, place each one in a baggie – I used pretzel bags that you can get in the baking aisle of your local craft store – along with some mini marshmallows. Add a good mix of hot chocolate and you have the perfect gift for a neighbor, teacher, or anyone else on your list.

Peppermint Spoons

10 large candy canes or 40 starlight mints

Silicone spoon mold

Baking Sheet

Preheat the oven to 300F and place the silicone mold on the baking sheet.

Crush the candy. If you have a food processor, I recommend crushing them in there so the pieces are all the same size. If not, you can place the candy in a resealable bag and crush them using either a rolling pin or kitchen mallet.

Spoon the crushed candy into the cavities of the mold. Fill them all the way to the top as the candy will settle as it begins to melt. Bake for 10-15 minutes, until the candy is completely melted.

Remove the pan from the oven and fill the cavities with the remaining crushed candy. You want to make sure that there are no thin spots in the spoons as this will cause them to break when you remove them from the mold. Return to the oven for an additional 5 minutes.

Allow the spoons to cool completely before carefully removing them from the molds. Store in an airtight container at room temperature.

Apple Tiramisu

This week I’m bringing you a twist on some traditional desserts, a Fall twist that is with the addition of apples to both. Up first an Apple Tiramisu, and later this week an Apple Crisp Cheesecake.

So, where did the idea for an Apple Tiramisu come from? Well, I had a pack of ladyfingers that were quickly approaching their expiration date and while I was planning on making a traditional tiramisu with them, I started to think that maybe something a little more seasonal would work. And thankfully I was right. Truth be told I had some reservations that the apple filling, similar to what you would make for apple pie, would work in the tiramisu.

To start, I made the apple filling since it needed to be completely cooled before assembling the tiramisu. After peeling, coring and chopping my apples I tossed them with lemon juice, light brown sugar, cinnamon and flour. I then cooked them in melted butter along with a few tablespoons of water in a medium saucepan. The apples were soft, but still had a slight crunch to them.

While the apples cooled, I made a bourbon whipped cream and the mascarpone filling. I folded some of the bourbon whipped cream into mascarpone cheese and reserved the rest for the topping of the tiramisu. I also made the dipping mixture for the ladyfingers by whisking together milk, sugar, vanilla extract and bourbon.

Once all the components were done it was time to start assembling the tiramisu. I began by dipping half of the ladyfingers in the milk mixture and arranging them in an even layer in the bottom of an 8×8-inch baking dish. I spread half of the mascarpone filling over the ladyfingers and then topped it with half of the apple mixture. I repeated the layer one more time and then spread the reserved bourbon whipped cream over the top. I covered the tiramisu with a piece of wax paper and aluminum foil and refrigerated it overnight.

The following day I made a small and quick batch of caramel sauce. After sprinkling chopped walnuts on top of the tiramisu I then drizzled the caramel sauce over it.

This was a nice Fall twist on the traditional Tiramisu. It was light with just the right amount of sweetness from the apples.

Apple Tiramisu

Ingredients:

7oz. package of Ladyfingers

1/2 cup chopped walnuts, for topping

For the Apple Filling:

3 large Granny Smith Apples, peeled, cored & chopped

2 tablespoons lemon juice

2 tablespoons light brown sugar

1 teaspoon cinnamon

1 tablespoon flour

3 tablespoons unsalted butter

4 tablespoons water

For the Mascarpone Cream:

8 oz. mascarpone cheese, at room temperature

3 teaspoons vanilla extract, divided

2 cups heavy cream

1/3 cup sugar

2 tablespoons bourbon

For the Ladyfingers Dipping Mixture:

1 1/2 cups milk*

1 tablespoon sugar

1/2 teaspoon vanilla extract

2 tablespoons bourbon

For the Caramel Drizzle:

1/4 cup light brown sugar

2 tablespoons unsalted butter

1 tablespoon milk

1/2 teaspoon vanilla extract

*I used whole milk

Directions:

Apple Filling: In a medium bowl toss the apples with the lemon juice. Add in the sugar, cinnamon and flour and toss together until the apples are well coated.

In a medium saucepan melt the butter over medium heat, add the apples and water and toss everything together. Lower the heat to medium-low and cook the apples until they are soft but still have a slight crunch to them, 10-15 minutes, stirring occasionally so the apples don’t stick to the pan. Remove from the heat and cool completely.

Mascarpone Cream: In a medium bowl stir together the mascarpone cheese and 1 teaspoon of the vanilla extract until well combined.

In another medium bowl, beat together the heavy cream, sugar, bourbon and the remaining 2 teaspoons of vanilla extract with a hand mixer on medium speed until stiff peaks form. Reserve about 1 1/4 cups of the whipped cream mixture.

Gradually fold the remaining whipped cream mixture into the mascarpone cheese mixture. Start with a quarter of the of the whipped cream mixture and then the remaining amount. Continue folding the two mixtures together until no streaks of either remain and they are well incorporated.

Dipping Mixture: In a shallow bowl whisk together all the ingredients – milk, sugar, vanilla extract and bourbon – until combined.

Assemble: Dip the rounded side of half of the ladyfingers in the dipping mixture and arrange them in an even layer in the bottom of an 8×8-inch baking dish. Top with half of the mascarpone cream and then spread half of the cooled apple mixture over the cream. Repeat the layers once more. Top with the reserved whipped cream mixture. Cover with a piece of wax paper and them aluminum foil and refrigerate for at least 4 hours, or overnight.

For the caramel drizzle: An hour before serving, make the caramel sauce. In a small saucepan combine the sugar, butter and milk. Heat over medium heat until sugar melts and the mixture boils. Boil for a minute or two stirring occasionally, until the sauce thickens. Remove from the heat and stir in the vanilla extract. Allow to cool. The sauce will continue to thicken as it cools. If it looks like it’s separating while it’s cooling, whisk it for a minute or so.

Right before serving, sprinkle the chopped walnuts over the tiramisu and then drizzle with caramel sauce.

Store leftovers in the refrigerator.

Recipe first appeared on Bead Yarn & Spatula.

Baked Apples

I recently got a good amount of apples from my yearly apple picking trip and this year the apples I picked were the right amount of sweetness and crispness. To make sure they don’t go to waste, one can only eat so many apples before they start to go bad, I invariably make a few baked goodies with them. Usually an apple crisp of some sort, this year I decided to make Baked Apples. A simple dessert with a lot of flavor.

The most difficult part of making these baked apples is coring the apples. To do so I used an apple corer to go partway down the apple, turned it a few times and then removed it without the core. Next, I used a paring knife and a small spoon to remove the core and to widen the holes of the apples. You want to leave about a 1/2-inch of the bottom of the apple intact.

Next, I combined brown sugar, spices and chopped walnuts with softened butter and divided the mixture among the apples which I placed in a glass baking dish. And finally, before placing the apples in the oven I filled the bottom of the dish with a cup of boiling water. This helps to keep the apples moist while baking.

And after baking for about 40 minutes in the oven I had delicious baked apples and wonderful aroma swirling around my house. These are delish on their own but even better with a scoop or two of vanilla ice cream.

One more thing to note, the best apples to use for baking are those that are firm; Granny Smith, Cortland, Fuji, Gala, etc. Since I picked quite a few different types of apples I can’t be all that sure which I used to make these baked apples. If you are concerned that the apples you are using may be too soft just keep an eye on them while they are in the oven. They may be ready in less time.

Baked Apples

Ingredients:

4 medium to large apples

4 tablespoons unsalted butter, at room temperature

1/2 cup light brown sugar

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon ginger

1/4 cup chopped walnuts, optional

1 cup boiling water

Directions:

Preheat oven to 375 F.

Use a sharp knife or apple corer to cut out the core of the apples leaving about a 1/2-inch of the bottom of the apple intact. Scoop out the insides of the apples to make the holes wide enough to place the butter mixture inside.

In a medium bowl whisk together the brown sugar, cinnamon, nutmeg, ginger and chopped walnuts (is using). Add in the softened butter and mash everything together with a fork or use your hands to mix it together until it’s well combined.

Place the apples in an 8×8-inch baking dish. Divide the butter mixture among the apples and then carefully pour the hot water into the bottom of the pan.

Bake in the preheated oven for 35-40 minutes, or until the apples are cooked through and soft but not mushy.

Remove from the oven and let cool for a few minutes before enjoying.

Any leftover apples can be stored in the refrigerator and reheated in the microwave.

Recipe first appeared on Bead Yarn & Spatula.