It is officially the first day of fall! How exciting! I have been scrolling through Fall recipes for the last 3 months on Pinterest, and recently came across this one from Foodie Crush. Combining pumpkin and pumpkin spices with tiramisu in a pie form sounded like the perfect fall/Thanksgiving dessert. Not to mention it is a no-bake dessert which is perfect for us Californians because September can be one of our hottest months!
This is so pretty and will be the perfect dessert to serve at my next dinner party. Also, the earlier you make it, the better. Allowing the flavors and coffee to saturate the lady fingers for at least 24 hours yields a wonderful dessert.
It is really easy to put together, and can be made in less than 20 minutes. I made homemade these molasses cookies before hand, but store-bought cookies would work just the same. Traditional Tiramisu is dusted with cocoa powder, however I used powdered sugar. Next time, I think I will try the cocoa powder for an additional element. Enjoy!
Molasses Cookie Pumpkin Tiramisu
- 2 cups whipping cream, cold
- 1/4 cup granulated sugar
- 8 ounces mascarpone cheese, at room temperature
- 1 15 ounce can pumpkin
- 1 teaspoon pumpkin pie spice
- 2 cups brewed coffee
- 2 packages lady fingers
- 10 molasses cookies
- Powdered sugar or cocoa powder
- Lightly spray a 9 inch springform pan with nonstick cooking spray.
- In a clean bowl, beat cold whipping cream and sugar until stiff peaks form.
- Place whipped cream in a separate bowl.
- Beat together mascarpone cheese, pumpkin, and spices until smooth.
- Add whipped cream to mascarpone mixture and gently fold until combined.
- Chop Molasses cookies into medium sized chunks.
- Quickly submerge each lady finger into the coffee then place along the side and bottom of the spring form pan.
- Add half of the filling to the pan and gently spread.
- Sprinkle with 1/2 of the chopped molasses cookies.
- Add another layer of coffee dipped lady fingers on top of the molasses cookie layer followed by the rest of the mascarpone filling.
- Finish with sprinkling the remaining chopped molasses cookies.
- Cover tiramisu with plastic wrap and refrigerate for at least 1 hour but preferably 24 hours.
- When ready to serve, remove the ring around the springform and sprinkle with powdered sugar or cocoa powder.
Recipe slightly adapted from Foodie Crush
Unlike most years, this September has been on the cooler side. Like we have to wear a sweater when we go out in the morning and evenings. Normally September is one of the hottest months in Southern California! So, of course, the brisk mornings amps up my fall needs and has me in pumpkin spice and Halloween party planning overdrive! I know…I am weird!
Anyway, as much as I wanted to serve the fresh figs in a end of summer sort of way, I just couldn’t help my self craving the rich spices of fall! Spice cake is one of my absolute favorite cakes and is the perfect way to make your house smell delightful.
While we normally always frost a spice cake with mocha frosting, I decided a simple cream cheese frosting would work better with the fresh figs. Don’t tell my grandmother though, because she will absolutely never forgive me and take away my family baker’s badge!
The rich aromatic ginger, nutmeg, cloves, cinnamon, and allspice paired beautifully with the fresh Tiger Stripe Figs, honey, and pistachios. Not only was the cake stunning, but it was also absolutely delicious and made for the perfect way to bring in fall! Enjoy!
Fresh Fig Topped Spice Cake
- 2 1/2 cups cake flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 1 cup unsalted butter, room temperature
- 2 cups dark brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 2 (8-ounce) packages cream cheese
- 11 tablespoons unsalted butter, softened at room temperature
- 1 1/2 cup powdered sugar
- 1 tablespoon vanilla extract
- 5 Fresh Figs
- Chopped pistachios
- Honey for drizzling
- Preheat oven to 350 degrees. Spray 3 seven inch or 2 nine inch cake pans with nonstick cooking spray.
- In a large bowl, combine flour, baking powder, salt, and spices.
- In the bowl of your mixer beat together butter and brown sugar for 4 minutes.
- Add eggs, one at a time, mixing thoroughly before each addition.
- Mix in vanilla.
- Alternatively add flour mixture and buttermilk to the butter/egg mixture, in 3 batches. Careful to not over mix.
- Divide batter into pans evenly, and bake for 30-35 minutes or until a knife is inserted and comes out clean.
- Cool cakes in pans for 10 minutes then invert on a rack to remove cake layers from pans and allow to cool completely.
- Once cake is completely cool, make frosting.
- To make the frosting, combine the cream cheese and butter and beat on medium until smooth, 30 seconds to 1 minute.
- Add the powdered sugar and vanilla, and beat on medium, scraping down the bowl and beaters as necessary, until light and fluffy, about 2 minutes.
- Frost cake and top with sliced figs, chopped pistachios, and drizzle with honey right before serving.
At the beginning of summer I worked overtime to create fun and delicious recipes to post while I was on vacation. Clearly, I ran out of steam and never actually ended up posting them! So before summer is officially over and we dive into pumpkin spice galore, I wanted to share one of our favorite recipes.
These Bourbon Glazed Peach Fritters are the best kind of dessert, breakfast, or hide in your closet late night snack. The sweet fried dough that is studded with freshly grated nutmeg and cinnamon is the perfect pillow for brown sugar fried peaches. The bourbon glaze adds another depth of flavor that meddles consummately with the other flavors.
While there are other recipes that require less time and just making a soft dough that does not require yeast, this is my personal preference. Making the sweet donut dough may require some resting time to raise, but your results are similar to that Apple Fritter that you used to get when you were younger at the corner donut store!
The fresh peaches are chopped coarsely then fried in a dollop of butter and a bit of brown sugar and cinnamon. Once cooled, they are gently folded into the dough and dropped into the fryer to puff and golden. It is pure bliss! Or, maybe I am just really amused by the simple things!
I finished my fritters off with the bourbon glaze and a sprinkle of Bourbon Sea Salt (totally not sponsored). Not necessary, but if you like flavored salts I would highly recommend this salt. I can’t wait to use it on caramels.
Serve the fritters warm or at room temperature with a hot espresso, sweet tea, or bourbon on the rocks! Enjoy!
Bourbon Glazed Peach Fritters
Basic Donut Dough
- 1/2 cup warm water
- 4 and 1/2 teaspoons active dry yeast
- 1 tablespoon granulated sugar
- 1/3 cup vegetable shortening
- 3/4 cup buttermilk, room temperature
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1/2 teaspoon nutmeg (freshly grated if possible)
- 1 teaspoon cinnamon
- 4 cups all-purpose flour
- 2 eggs
- Vegetable Oil for Frying
- 3 tablespoons butter
- 5 fresh peaches, chopped
- 2 tablespoons brown sugar
- 2 teaspoons cinnamon
- 1 tablespoon vanilla
- Bourbon Glaze:
- 2 tablespoons sugar, granulated white
- 1/4 cup water
- 2 cups powdered sugar
- 1/2 tablespoon corn syrup, light
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon Bourbon
Make the fritter dough:
- In a small bowl, combine warm water, yeast, and sugar. Allow to sit until yeast begins to "bloom".
- While yeast is blooming, melt shortening and milk in a small saucepan over low heat until bubbles appear on the surface.
- Remove from heat and transfer into a large bowl.
- Add salt, sugar, nutmeg, and cinnamon and mix until sugar has dissolved.
- Add 1 cup of flour and eggs to the milk mixture and beat until combined.
- Beat in yeast mixture and remaining 3 cups of flour until combined.
- Replace your whisk attachment with the kneading hook, or place dough on a well-floured surface, and knead until smooth and no longer sticking to bowl or hands.
- Once dough is smooth, place in a large greased bowl, cover and let rest until dough has doubled in size.
- To make the filling melt the butter on medium high heat in a frying pan.
- Add peaches, brown sugar, and cinnamon and cook until peaches are soft, about 4 minutes.
- Turn off heat and stir in vanilla. Allow to cool until peaches are room temperature.
- Once dough has risen, place on a well floured surface and roll a flat rectangle, about 1/4 thick.
- Spread about 3/4 of the peaches over half of the dough. Fold one half of the dough over the peaches and press the edges together to seal lightly.
- Press remaining peaches onto the top of dough and gently fold dough over again. Lightly roll dough out with a rolling pin until the rectangle is about 1 inch thick.
- Cut dough into 12-15 squares. Gently bring the corners of the squares up to the center and press together sealing the ball. Some peaches may fall to but that's okay.
- Place on a parchment lined baking sheet and loosely cover with plastic wrap. Allow dough to rise again for 15-20 minutes.
- Meanwhile, heat oil in a large pot to 350 degrees.
- Once fritters have rested, carefully place 1-2 in the hot oil.
- Fry on one side for 30 to 60 seconds or until golden brown, then flip the fritter and fry the other side for 30 to 60 seconds or until golden brown.
- Remove fritter with slotted spoon and place on a paper towel lined wire rack to drain excess oil.
- To prepare the glaze, heat water and sugar in a small saucepan until sugar has dissolved.
- Remove from heat and add remaining glaze ingredients to the pan and stir until smooth. Allow to cool for 5 minutes.
- Dunk cooked fritters into glaze and place on wire rack to dry.
Some of you may have noticed my absence here on the blog this summer. It was a crazy 3 months filled with long beach days, playdates, and a month long trip to Europe. While I had prepared a ton of posts to go up while I was traveling, I never actually got around to doing it. I completely shut down my normally overworked work brain and went into full vacation mode!
Now that I am back, I have so much to share! I will be doing a more detailed post about our trip later, but for now I want to share a special recipe that I created while in Switzerland.
My kids absolutely love the country and throughly enjoyed their freedom there. Every morning, even before I was out of bed, they would head over to the local bakery and pick up fresh croissants. They also turned into quite the nature freaks too! When my son’s great-uncle proposed an early morning mushroom hunt, I was dumbfounded when my teen agreed!
A few hours later, they came home with almost 5 pounds of beautiful fresh chanterelle mushrooms. While I hadn’t intended on doing much cooking while on vacation, I could not resist creating something with the mushrooms!
I decided to make a simple tart with the chanterelles and Gruyère cheese. It was easy and delicious. It can be served as an appetizer, or, serve it with a side salad or a cup of soup for a flavorful lunch or dinner. And don’t forget the wine! Enjoy!
Chanterelle and Gruyère Tart
- 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
- 1 large egg yolk, beaten to blend with 1 teaspoon water (for glaze)
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons fresh thyme leaves
- 2 tablespoons flour
- 3/4 cup half and half
- 1 tablespoon butter
- 1/4 cup thinly sliced shallots
- 1 1/2 pounds fresh chanterelle mushrooms
- 1/2 cup fresh arugula (optional)
- 1/2 cup shredded Gruyère cheese
- Preheat oven to 400 degrees. Line a cookie sheet with parchment paper.
- Lay out the puff pastry sheet, poke with a fork a few times, and baste with egg yolk.
- Par-bake the puff pastry for 5 minutes.
- In a medium sized frying pan set on medium high heat, melt the butter. Add shallots and mushrooms and fry until the mushrooms have released the excess water (about 5 minutes). Drain and set aside.
- To make the béchamel sauce, sauté garlic in a pan with the butter, until soft (about 3 minutes), on medium heat.
- Add flour, salt and pepper, and thyme leaves, and whisk together until flour has absorbed the butter.
- Slowly add the half and half until while continuously whisking, until mixture has thickened and will coat the back of a spoon.
- Once done remove from heat.
- Spread béchamel sauce over puff pastry. Spoon chanterelles and shallots over the béchamel sauce and sprinkle with fresh arugula and Gruyère cheese.
- Bake tart for an additional 15 minutes or until the edges of the pastry is golden and puffy and the cheese has melted.
- Serve warm or room temperature.
Posted in Family, Food, Pizza, Places, Recipes, Savory, Travel, Uncategorized
Tagged cheese, easy, mushrooms, pizza
Back to school time is extremely chaotic in my home, especially this year with 3 kids going to different schools in different counties. Needless to say, I need to be prepared for the morning the night before. Because we have to leave so early in order to get everyone to school on time, it is essential that breakfast be quick, simple, and nutritious.
The kids love to have oatmeal in the morning, and I love giving it to them! Oats are an incredibly versatile whole grain. They are rich in dietary fiber and can help reduce cholesterol. Since we try to limit our gluten intake to the absolute minimum because of my daughter’s tummy issues, we always use Bob’s Red Mill oats. Their Gluten Free Oats are sourced gluten free, packaged in Bob’s Red Mill’s 100% gluten free facility and tested every step of the way to ensure their gluten free status.
This baked oatmeal is the perfect breakfast on a busy day. It can easily be made the night before and sliced the next morning for a great on-the-go breakfast. Or, make it fresh in the morning when you have a bit of extra time and serve it with a dollop of greek yogurt, fresh fruit, and a drizzle of honey.
Despite it being August, back to school means one thing to me-the beginning of fall and fall means pumpkin spice! Now you may not be ready for it, but consider this- adding pumpkin puree to your oatmeal is a great way to add an extra healthy component to breakfast and not have your kids complain about it!
The next time you are at the store, skip the sugary cereal and pick up a bag of Bob’s Red Mill Oats to make this recipe. You won’t regret it! Print out this coupon before your go. Enjoy!
- 1 (15 oz.) can pumpkin purée
- 1 ripe banana, mashed
- 2 large eggs
- 1/2 cups milk
- 1/2 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 3/4 teaspoon baking powder
- 1/4 cup brown sugar
- 2½ cups Bob's Red Mill rolled oats
- 1/4 cup raisins
- Preheat oven to 350 degrees.
- Spray 9x13 in baking pan with non-stick cooking spray.
- Mix together dry ingredients.
- In a separate bowl, mix together wet ingredients.
- Add wet ingredients to dry ingredients, mix until combined.
- Pour batter into pan and bake for 35-40 minutes.
- Serve warm or room temperature.
- Optional- Serve with a dollop of greek yogurt, fresh fruit, and a drizzle of honey.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.
This sponsored post is brought to you by Cacique and Society Culinaria.
Last year we started a new weekend cooking routine, in an effort to avoid the endless “I’m bored” comments of the weekend. Every Saturday my daughter finds a recipe, shops for the ingredients, and prepares the meal with little help from me. My 4 year old is tasked with dessert which somehow always is a mango smoothie aka Mango Lassi. Where and how he thought of that is unknown to me, but we have all taken quite the liking to it. So much so, that it is now quite often requested for breakfast.
Since my kids are such big eaters, I like to make sure that they get a good hearty breakfast in them before they leave for school. Otherwise I risk having 3 ravenous demons come 3 o’clock.
When I came across Cacquie Yogurt Smoothies the other day at our local market, I was instantly excited. These yogurt smoothies are rich in protein: 8 grams, an excellent source of calcium (25% of Daily Value) and probiotics, and low in calories and cholesterol. While delicious on their own, I love combining them with fresh fruit and turning it into a smoothie breakfast bowl.
This Mango Lassi Breakfast Bowl is not only fulfilling but uber delicious. Blended with fresh mangos, flax seed, and local honey, then topped with fresh fruit, granola, and some dried coconut, one bowl will keep you going all day! It is a great and easy way to kick start your morning!
Cacquie Yogurt Smoothies also come in a wide variety of flavors including Guava and Strawberry. They also offer Yogurt Smoothies with cereal, which are equally delicious! Make sure to pick a few up the next time you are out for a quick on the go breakfast or an added burst of flavor for your smoothies! Enjoy!
Mango Lassi Breakfast Bowls
- 1 mango - peeled, seeded and diced
- 1 cup Cacique Mango Yogurt Smoothie
- 1/4 cup honey
- 1/2 cup ice
- 1 tablespoon flaxseed (completely optional)
- Fruit and granola for topping
- In a blender, combine diced mango, Cacique Mango Yogurt Smoothie, honey, flaxseed (again optional), and ice.
- Blend ingredients until smooth.
- Pour into bowl and top with granola, fresh fruit, and dried coconut if desired.
- Enjoy immediately.