21. May 2008 by admin.

During my holiday from blogging to you, I have tested numerous recipes. My tastebuds are particularly in love with this wonderful dessert! Now, my website features a most delicious Tiramisu Cheesecake, but this new recipe is for, what I know to be, the original Tiramisu. It is particularly easy to make when you use a purchased frozen pound cake as the base for your layers. I use pound cake versus lady fingers as the pound cake not only gives a wonderful vanilla bean flavor, but it also seems to hold up more substantially when soaked in the daring coffee-brandy-rum syrup. Try this recipe and enjoy the little tweaks I have given it!

JANINE’S EXQUISITE TIRAMISU

1-16 ounce purchased frozen pound cake loaf

1/3 cup sugar

2 Tbsp. instant espresso coffee powder

2 Tbsp. rum

1 Tbsp. brandy

1/3 cup water

2,  8-ounce cartons mascarpone cheese, softened

1/2 cup sifted powdered sugar

1 tsp. vanilla

2 ounces semisweet chocolate, grated

1 cup whipping cream

2 Tbsp. strong coffee

1 tsp. baking cocoa

Cut frozen pound cake into 1/4-inch thick slices. (The cake slices better when frozen.)

For syrup, in a small saucepan combine sugar, espresso coffee powder, and 1/3 cup water. Cook over medium heat until boiling. Boil for 1 minute. Remove from heat; stir in rum and brandy. Cool completely.

For filling, stir together the mascarpone, powdered sugar, and vanilla. stir in the grated chocolate.

To assemble, using a 9-inch square pan, place a layer of the cake slices in the bottom of the pan. (You may need to cut a slice or 2 into small odd shapes to fill in all the little spaces between the slices.) Brush layer with 1/3 of the syrup and spread with half of the mascarpone filling. Add the second cake layer, again tucking small pieces of cake into the spaces between the slices. Top with 1/3 of the syrup and the remaining filling. Top with the third cake layer; brush with remaining syrup.

In a mixing bowl, combine whipping cream and coffee. Beat until soft peaks form. Spread whipped cream over top cake layer; sprinkle with cocoa. (Now, put the cocoa in a small sieve or strainer. While holding the sieve over the top of the tiramisu, gently tap the sieve to get a beautiful light dusting of cocoa on top of the whipped cream.) Cover and chill at least 4 hours before serving. I discovered that if you can allow the dessert to sit up to 24 hours before serving, the syrup has had a longer chance to flavor the pound cake layers. This is perfecto!  But, of course, if you are running short of time before serving or if you are just dying to taste this creation, forget the time length and dig in!

ENJOY!

The Baker

“Life Is Short. Eat Dessert First.”

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2. January 2008 by admin.

As with all arts and crafts, using great tools makes the experience of creating the end product more enjoyable and heartwarming. Over the years, I have found that I just cannot get along without some of my favorite baking tools. One of my favorite kitchen helpers is my spatula. I absolutely love the new colorful spatulas that can withstand those terrific high temps. Plus, my spatulas must have flexibility to get all of the delicious batter out of the bowl and into the pan. The spatula is a well-used baking tool in my kitchen. I couldn’t be without an entire fleet of them! In honor of this little helper, I penned  the following:

ODE TO A SPATULA

I’m just a little spatula.

I stand up straight and tall.

And though I’m not a beauty queen,

My talent is here for all.

Call me your baking helper

When you use your mixing machine.

I’ll scrape each drop of batter

To make your bowl shiny clean.

I’m made in differnt colors

To make your room so bright.

For I’m just a little spautla

On call all day or night.

Tell me about your favorite baking “helper.”

ENJOY!

The Baker

“Life Is Short. Eat Dessert First.”

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27. November 2007 by admin.

When I was a little girl and heard the story of The Night Before Christmas, I always marveled at the line “…while visions of sugarplums danced in their heads.” Then, of course, the song title, “Dance of the Sugarplum Fairies” from The Nutcracker ballet always intrigued me, too. First of all, what are sugarplums? Are they a sweet treat? Are they only a figment of a writer’s imagination? Have you ever wondered what a sugarplum is? The other day I came across a recipe for Sugarplums. My mystery now has been solved. Of course, I had to test the recipe and found that sugarplums are these sweet, delightful, sugary treats that are so very easy to make and so wonderful to share during the Christmas season. Let your children enjoy helping you make these yummies. Then share the story of The Night Before Christmas or attend The Nutcracker ballet to make a lasting impression in the minds of those little children you love.

SUGARPLUMS

Place 1 cup each of dried date pieces and golden raisins in a food processor. Add 1/2 cup each dried cherries, apricots, white chocolate chips, and walnuts. Pulse several times to chop coarsely. Add 1 Tbsp. orange juice and pulse until mixture holds together. Form into 1/2-inch or 1-inch balls and roll in 1/3 cup granulated sugar. Cover and refrigerate until firm. May be frozen. Makes 36 balls.

Desserts from Encore Desserts set a beautiful dessert table.

Make an everlasting impression in the minds of friends and family with a delectable gift from Encore Desserts.    Tis the Season!

ENJOY!

The Baker

“Life Is Short. Eat Dessert First.”

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28. October 2007 by admin.

Do you get in the baking mood when the weather starts to turn crisp and the leaves turn  to beautiful golds, reds, and rust? Fall is that exceptional time of year that seems to say, “Come on, let’s bake!”

When I was growing up my Mom made wonderful oatmeal cookies. I particularly liked them because they were crisp and without raisins.  (As a little girl, raisins weren’t on my favorite foods’ list.)  The wonderful aroma of these oatmeal cookies is an invitation to pour a glass of milk, grab some homemade goodness, and sit awhile to enjoy that wonderfully caramel-sweet flavor that is in an Oatmeal Crispie.  The dough is shaped into a log and refrigerated before slicing, so it does take some preplanning before you bake. I hope you enjoy these wonderful cookies as much as I do.

OATMEAL CRISPIES

1 cup shortening                                        1-1/2 cups sifted flour

1 cup brown sugar                                     1 tsp. salt

1 cup white sugar                                       1 tsp. baking soda

2 beaten eggs                                              3 cups quick cooking oatmeal

1 tsp. vanilla                                                1/2 cup finely chopped walnuts

Sfit four, salt, and soda together. Thoroughly cream shortening and sugars. Add eggs and vanilla. Beat well. Add sifted dry ingredients. Add oatmeal and nuts. Form dough into 2-3 logs that are about 2 inches in diameter. Wrap the logs well in plastic wrap and refrigerate overnight. When ready to bake, cut off 1/4 to 1/3 inch slices and place on ungreased cookie sheet. Bake at 350 degrees about 10 minutes. They will spread some while baking. Enjoy!

Until next time,

The Baker 

“Life is short. Eat Dessert first.”

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1. October 2007 by admin.

In the following recipe, 1 cup of butter is one of the ingredients. Now I know some of you buy margarine to use in your cooking and baking.  With any recipe that I use that calls for using either butter or margarine, there never is a doubt in mind which I will use to help guarantee a rich, lip-smacking end product. Butter is the only choice for me! The fat in butter helps tenderize the product and make a wonderful flavor as well! 

Baking is an act of love from you to those who eat your tasty treats. If you take precious time from your schedule to make a snack or delicious dessert and want an excellent food product as the result of your efforts, I encourage you to use the richest ingredients you can find such as butter. When friends or family taste your treats, you will receive many pats on the back for your labor of love. 

Fresh buttered popcorn seems to be a staple food in my family. I like to dress up popcorn with more goodies. 

The following is an often requested recipe I received from a friend many years ago. Let me know if you try my POPCORN CRAZY DESSERT CRUNCH. I know you will love it!

2 quarts popped corn, 2/3 cup almonds, 1-1/2 cups pecans, 1-1/2 cups sugar, 1 cup butter, 1 teaspoon vanilla, 1/2 cup clear corn syrup.

Mix popped corn, almonds, and pecans on cookie sheet. Combine butter, sugar, and corn syrup in a 1-1/2 quart saucepan. Bring to a boil over medium heat, stirring constantly. Boil, stirring occasionally 10-15 min. til color is a light caramel. Remove from heat. Stir in vanilla. Pour over popped corn and nuts and stir. When cool, break apart and ENJOY!

Until next time,

The Baker

“Life Is Short. Eat Dessert First.”

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22. September 2007 by admin.

Hello Dessert Enthusiasts!

The creation and testing of dessert recipes has been my passion for years. Now, what fun it will be to chat with you about this passsion!

Feast your eyes on the delicious desserts that are featured throughout my website.  They taste just as wonderful as they look!

I always bake “from scratch” and never use a mix. My thought always is, “If I am going to indulge in sweets, I don’t want to waste my calories on something that isn’t of superb taste, texture, and moistness.” This is  especially  true if I have taken a precious amount of time out of my busy day to bake something special for my family or friends.  And, you know, it’s really fun getting out the ingredients, measuring, leveling, mixing, and baking. Then, my oh my, it’s even more fun to indulge in the finished product! ! YU…MMY!

How about you? Is baking your passion, too? I’d love to know!

Until next time,

The Baker

“Life Is Short. Eat Desserts First”

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