Confections and Candies Archives

S’mores Hi-Hat Cupcakes

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Call me pathetic, but I am 100% trying to be a cool mom. I guess, for now, while my kids aren’t entirely embarrassed of me (yet), I want to be ultra-visible in their worlds. When the teacher needs a Mom to show up, I’m the first to yell, “Pick ME!” When the school says parents can come eat lunch, I’m literally already on my way.

The same goes for school parties. My kids are young, so birthdays, holidays, and random special days get all the bells and whistles. A few weeks ago, Aimee turned 8, and we celebrated with cupcakes and snacks in her classroom. I could have made it easy, buying store-bought cupcakes, or maybe one of those mall cookie cakes. But you know me better than that, right?

Instead, I found the most complicated tie-dyed candy-dipped cupcake on the internet and convinced Aimee that this was “the one.” She took the nibble, so there I was, the day of her party, sweating in the kitchen to impress second graders. Really, I should be embarrassed.

Baking = My Love Language

Baking has and always will be a mode of love for me. Even if the cake comes out dry or the bread craters, the effort really matters. It’s a tangible way I get to show people they matter to me, and can’t we agree that birthdays count for double?

Aimee’s birthday cupcakes were a hit (I think? I hope?), but they triggered a mental rabbit hole of other hi-hat cupcakes. And that, my friends, is how these s’mores hi-hat cupcakes were born.

S’mores Hi-Hat Cupcakes

I’ll be honest: I’m not always on the s’mores train. They’re sticky and kind of a mouthful if you ask me. But I know I’m mostly alone in that, so I wanted to create this recipe for the crazies out there that think s’mores is where it’s at. (Plus, these are so cute, yeah?)

These s’mores hi-hat cupcakes feature a graham cracker cupcake, a marshmallow swirled topping, and a quick dip in a milk chocolate shell. True to their origin dessert, these cupcakes are, indeed, MESSY. But they are good. I’ll give them that. If you’re not a big marshmallow fan, I’d recommend a marshmallow buttercream instead! Whip up a standard buttercream and fold in store-bought marshmallow fluff. Truly, it’s so good. I prefer it to the meringue, honestly, but remember, I don’t love marshmallows anyways.

Show off to your kids, their friends, or whoever with these s’mores hi-hat cupcakes! Impressed or not, you’re a winner in my book either way. Happy baking and happy fall, y’all!

If you like these s’mores hi-hat cupcakes you should try:

S’mores Cheesecake
S’mores Cookies
Sweet and Salty Crispy Rice Treats

S’mores Hi-Hat Cupcakes

Print Recipe

These s’mores hi-hat cupcakes feature a graham cracker cupcake, a marshmallow topping, and a chocolate candy shell!

Author: Kate Wood
Prep Time: 60
Cook Time: 15
Total Time: 120
Yield: 12
Category: Cupcakes

Ingredients

For the cupcakes:

½ cup unsalted butter, at room temperature
½ cup sugar
½ cup light brown sugar, packed
2 large eggs, at room temperature
1 teaspoon vanilla extract
1–1/4 cups cake flour
¾ cup graham cracker crumbs
1–1/2 teaspoons baking powder
¼ teaspoon salt
¼ teaspoon cinnamon
½ cup milk, at room temperature

For the marshmallow topping:

1 tablespoon white vinegar
3 large egg whites, at room temperature (see notes)
¾ cup sugar
¼ cup water
½ teaspoon cream of tartar
1 teaspoon vanilla extract

For the chocolate topping:

1–3/4 cups milk chocolate chips
1–1/2 tablespoons vegetable oil

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Instructions

To prepare the cupcakes:

Preheat the oven to 350 degrees Fahrenheit and line a 12-compartment cupcake tin with liners. Set aside.
In a large bowl or the bowl of a stand mixer, cream the butter, sugar, and brown sugar on medium speed using the paddle attachment for 2 minutes until creamed. Add the eggs, one at a time, stirring on low until smooth. Add the vanilla and stir to combine. In a small bowl, combine the cake flour, graham cracker crumbs, baking powder, salt, and cinnamon. Add half of those dry ingredients to the butter bowl, stirring on low to combine. Scrape the sides of the bowl and add half of the milk, repeating with the remaining dry ingredients and milk once combined. Scarpe the sides of the bowl and fold in any unincorporated bits. Use a large cookie scoop to portion the batter between the 12 tins. Bake in the preheated oven for about 16 minutes or until a toothpick inserted comes out clean. Allow to cool completely.

To prepare the marshmallow topping:

Place a small saucepan with an inch or two of water on the stove on low heat. Fold up a paper towel and dampen it with the vinegar. Wipe down the inside of a metal mixing bowl (or the bowl of your stand mixer) as well as the whisk attachment for your mixer. (This cleans your bowl of any residue that may prevent your egg whites from fluffing. Once cleaned, add the eggs whites, sugar, water, and cream of tartar to the bowl. Place over the pot of water to set up a double boiler, being sure that the bottom of the bowl isn’t touching the water. Begin whisking gently regularly until the sugar completely dissolves, about 4-5 minutes. You can test the mixture for dissolved sugar by carefully rubbing a small amount of the mixture between your fingers- it should be smooth. Place the bowl on the mixer and begin whipping on high speed until the mixture fluffs to stiff peaks, about 9-10 minutes. Put the marshmallow topping into a piping bag fitted with a large tip and pipe the mixture onto the cooled cupcakes as desired. Once done, put the cupcakes into the freezer to chill briefly, about 15 minutes, while you make your chocolate topping.

To make the chocolate topping:

Combine the chocolate chips and oil in a microwave safe medium-sized bowl. Heat gently in 30 second increments (to prevent the chocolate from seizing) until the chocolate is melted and smooth. Pour the mixture into a glass or small bowl that you can dunk the cupcakes into. Once the cupcakes have chilled for a few minutes, quickly and carefully invert each one into the melted chocolate, dusting the finished tops with extra graham cracker crumbs if desired. Pop in the freezer again briefly to set up the chocolate and then serve! Cupcakes are best eaten the day they are assembled.

Strawberry Rhubarb Crisp

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This is it! The last week before summer. It’s been 10 weeks of swimming and road trips, popsicles, and rainy movie days, but we are ready for a change of pace. Anyone else totally out of gas after this season?

I think a lot of us felt the need to be on the go. After all, the past few years have found many of us homebound. Now, with reopening borders and dusty passports, it’s as if the whole world is asking, “Where to next?” If the highways and airports are any indication, we are all just dying to go anywhere.

So that’s what we did. We were fortunate to go all sorts of places this summer, and, hear me out, it was definitely fun. But now, finally home and with my suitcase back in it’s proper place (as opposed to open and half-full on the floor of my closet), I kinda want to just be. I want to stay in one place long enough to fill up on the emotional, physical, and mental clarity that, honestly, I’m lacking. Anyone else in this boat with me?

“Bloom where you’re planted.”

I’ve shared this before, but I think it’s worth repeating. “Bloom where you’re planted.” That means thrive, dig your roots deep, and grow wherever you find yourself planted. I sense that I’ve missed out on some of the goodness in our backyard, and I don’t want to anymore. I want to bloom more fully here.

Strawberry Rhubarb Crisp

This strawberry rhubarb crisp is evidence of the good things home has to offer. I picked these strawberries earlier this season and ended up freezing most of them because we were planning to be out of town. Now, at the end of the summer, I have extra produce on hand to make magic with. Better late than never, right?

This strawberry rhubarb crisp reminds me of one of my favorites pies. Several years ago, I posted a strawberry rhubarb pie, and it’s still the bomb. But since pies often take a little more work than I care to offer, a crisp seemed like a good alternative. And with all that oat and brown sugar crumble, taking the easy road has never tasted so good.

Making the Strawberry Rhubarb Crisp

To make this strawberry rhubarb crisp, we start with the crumble. First, brown sugar, butter, flour, and oats toss together with a little bit of cinnamon. The sliced strawberries and rhubarb get a sprinkle of sugar and the two components layer together in a pan. I opted to use a cast-iron skillet, but you could use a baking dish if you prefer. Bake the dish in the preheated oven until the juice are bubbling throughout. Oh, and don’t forget to serve it with ice cream.

I hope you stay put long enough to get busy in the kitchen with this recipe. If you get to try it, let me know what you think! Happy Thursday and happy baking!

If you like this strawberry rhubarb crisp you should try:

Strawberry Rhubarb Pie
Raspberry Rhubarb Crumb Cake
Strawberry Rhubarb Crumb Bars
Rhubarb Pop-Tarts
Strawberry Rhubarb Layer Cake

Strawberry Rhubarb Crisp

Print Recipe

This strawberry rhubarb crisp features fresh fruit and a brown sugar oat crisp on top. It tastes terrific topped with vanilla ice cream!

Author: Kate Wood
Prep Time: 5
Cook Time: 45
Total Time: 50 minutes
Yield: 8 Servings

Ingredients

1 cup light brown sugar, packed,
1 cup old fashioned oats
½ cup all-purpose flour
2 teaspoons cinnamon, divided
½ cup unsalted butter, melted
1 cup sugar
3 tablespoons cornstarch
½ teaspoon salt
4 cups sliced rhubarb
4 cups chopped strawberries

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Instructions

Preheat the oven to 350 degrees Fahrenheit.
In a medium bowl, stir to combine to brown sugar, oats, four, and 1 teaspoon of cinnamon. Stir in the butter just until combined and set aside.
In a large bowl, combine the remaining cinnamon, sugar, cornstarch, and salt. Toss in the sliced rhubarb and strawberries. Pour the fruit mixture into a 9” cast-iron skillet or baking dish and top with crumbled bits of the oat mixture. Bake in the preheated oven for about 45-50 minutes or until the fruit is bubbling slightly throughout the entire skillet. Allow to cool slightly before serving with scoops of ice cream or whipped cream.

Brown Butter Peach Berry Crumble

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Two very important things today: first, a potluck all-star dessert. Brown butter peach berry crumble, anyone? Second, a breakdown of my favorites in one of the coolest Southern cities, Birmingham, AL. If you’re in need of a simple but scrumptious dessert (or an itinerary for a day in Birmingham!), you’ll love today’s post. No time to waste- let’s dive in!

Peach Berry Crumble

Let’s start with the main event: this brown butter peach berry crumble. The recipe is an excerpt from my first book that I’m incredibly proud of, Her Daily Bread. If you haven’t heard about the book, you can learn more here and here! If you have heard of it, you may know that I’ve been sharing one recipe from its pages every month this year. This crumble makes the 7th recipe, and, man, it is definitely worth the wait.

Here, peaches, strawberries (or blueberries and blackberries!) combine and bake together into a bubbling fruit mixture. On top, a brown sugar and butter streusel bakes comes together with butter and salt; the end result is out of this world. While this isn’t the fanciest or prettiest recipe on this site, it’s one that rocks. Summer fruits and the warm flavors of cinnamon and brown butter shine here, making an unassuming, approachable treat.

I love to serve this brown butter peach berry crumble for casual group dinners. A scoop of ice cream or dollop of whipped cream balances out any tart fruit flavors and cool down an otherwise warm treat. This is a great recipe you can batch and serve even for larger crowds, although even a little goes a long way here. If you get a chance to make this recipe, do let me know what you think! Now, on to my Birmingham faves!

Birmingham, AL

Birmingham was my first home away from home. I moved there a number of years ago to attend college, and at one time, I thought I’d live there forever! While plans changed, my love for the city never died. I often have people ask my about my favorite places to eat and things to do in Birmingham, so I thought I’d share a few with you here today.

The croque monsieur at ChexFonFon, the on-tap selection at Diplomat Deli, and a feast of appetizers at East West.

Where to Eat in Birmingham: Lunch

Chex FonFon My Favorite place for pommes frites and fancy lunch cocktails!
Brick and Tin Delicious seasonal food in a beautiful quick-service environment.
Diplomat Deli Sandwiches and craft beers come together in this divey cult fave.
Little Donkey Tacos, mars, and outdoor seating? Yes, please!
Saw’s BBQ Alabama is serious about barbecue, and this is definitely the best in Birmingham.
The Essential A hit among foodies, this new American spot always serves beautiful and flavorful dishes.
Olexa’s A great place for a girly brunch or champagne lunch!

Where to Eat in Birmingham: Dinner

Automatic Seafood Regulary regarded as one of the best restaurants in Bham, this is THE cool place for seafood.
East West Asian fusion cuisine in a hip downtown area.
El Barrio The ambiance and Mexican-inspired food here is hard to beat.
Rojo This is my pick for casual late night Tex Mex.
Gian Marco The undisputed best Italian food in the city.
Slim’s Pizzeria A newcomer to Birmingham with pizza that holds its own.

Barbecue at Saw’s, cocktails at Paper Doll, and rolled ice cream downtown.

Where to Eat in Birmingham: Bakeries

Continental Bakery Come here for artisan breads and good coffee!
Edgar’s Bakery Take-home baked goods and lunch options too!
Pastry Art The legendary baby bites sold here are to die for.
Magic Muffins A casual breakfast option that never fails.
Olexa’s Hands down, the best vanilla cake I’ve ever had. Order warms slices or whole cakes to go!

Where to Drink in Birmingham

The Collins Bar Fun cocktails in a spunky environment.
Paper Doll Craft cocktails in an upscale environment.
Neon Moon Don’t miss karaoke night in this college student fave!
Avondale Brewery Beer drinkers will love this watering hole!
Innisfree Pub This divey place is a weekend late night fave.
Juniper A newcomer, this gin bar has beautiful inside and outdoor seating.
Pi lcrow Cocktail Cellar Another trendy can’t-miss option for cocktails!

A concert at Avondale, shopping at the Summit.

Where to Stay in Birmingham

Valley Hotel This new hotel is a perfect option for weekend trips to hotel. A safe neighborhood, food options within walking distance, and a location just minutes from the airport.
Grand Bohemian This Marriott hotel is great for people looking for a boutique hotel option with a great restaurant in a great neighborhood.
Elyton Hotel For people hoping to stay downtown, the Elyton is without a doubt the best option!

What to Do in Birmingham

Nose Around on 18th Street in Homewood
Catch a Birmingham Barons Baseball Game at Regions Field
Buy Local at Pepper Place Saturday Market
Stroll Jemison Trail
Hike Red Mountain Park
Catch a Backside View of The Vulcan
For Kids: Birmingham Zoo or McWane Science Center

If you like today’s peach berry crumble recipe you should try:

Stone Fruit Skillet Cobbler
Skillet Fruit Pancake
Cherry Pound Cake
Peaches and Cream Trifle

Brown Butter Peach Berry Crumble

Print Recipe

This brown butter peach berry crumble features baked summer fruit under a brown butter brown sugar crumble!

Author: Kate Wood, taken from HER DAILY BREAD
Prep Time: 15
Cook Time: 30
Total Time: 45 minutes
Yield: 8 Servings
Category: Dessert

Ingredients

For the crumble:

½ cup unsalted butter
1/3 cup light brown sugar, packed
¾ cup all-purpose flour
1/3 cup quick-cooking oats
¼ teaspoon ground cinnamon
¼ teaspoon table salt

For the filling:

2 cups peeled, pitted, and chopped peaches (from about 2 large ripe peaches)
2 cups hulled and chopped strawberries
½ cup sugar
2 tablespoons all-purpose flour
1 1/2 tablespoons lemon juice
Pinch of table salt

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Instructions

Preheat the oven to 375 and lightly grease an 8” or 9” baking dish. Begin to prepare the crumble by browning the butter. Cube the butter into tablespoon-sized pieces and place it into a small, heavy-bottomed pan over medium heat. Stir regularly as the butter melts, bubbles, and begins to foam. Continue stirring continuously and looks for small, amber-colored flecks begin to form on the bottom of the pan. Once the butter is fragrant and golden brown, remove from heat immediately and pour into a large heat-safe bowl. Stir in the sugar and add the remaining ingredients, stirring just until combined into thick clumps. Place in the fridge to cool briefly while you assembly the filling.
Toss together the filling ingredients and pour into the prepared baking dish. Crumble the topping over top of the fruit and bake in the preheated oven until the crumble is golden and the fruit beneath is bubbling, about 25-26 minutes. Allow to cool slightly before serving with ice cream or whipped cream.

Raspberry Tiramisu

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I’ve started dreaming of traveling abroad again. This past decade has found me staying close to home, because apparently you can’t just leave children and small businesses unattended for long periods of time? But recently, as my kids have gotten a smidge older, I’ve started to wonder if we might be ready for a bigger adventure, the kind that calls for foreign languages and a short hop across the pond. At one point in time in my life, I was sure that I was destined for a life dotted with passport stamps and foods I couldn’t pronounce the name of, and now, 9 years into an entirely different (but even more-so wonderful) kind of life, I’m realizing that I kind of forgot about some of those dreams. This raspberry tiramisu is a small glimpse of me dusting that part of myself off.

A few months back, I found a bucket list I wrote back in college. I was pretty tickled to realize I have gotten to experience many of the things I wrote on that original list, but one of the items that I hadn’t even gotten close to was listed second thing on that list: “Learn French.” Over the past couple of months, I have kept coming back to that bullet item, feeling silly for wanting to pursue something so frivolous. Let’s face it: I live in Small Town, AL. Not many people around here speak French, you know? But I couldn’t shake it. I still wanted some of those things that 20-year old me wanted, and I didn’t know why I was shelving something that, at one point, was worthy of a #2 spot.

“What would life be if we had no courage to attempt anything?” – Vincent van Gogh.

So I downloaded Pimsleur French, bought a few books, and for the past month or so, I’ve been fumbling through simple phrases and the pronunciation of those throaty French R’s. I wouldn’t say I’m spectacular at it, but it has scratched an itch for creativity and exploring that has felt really untouchable lately. And with learning a new language, I’ve started tossing around other ideas, too, namely, traveling abroad. So that brings me to this raspberry tiramisu.

Raspberry Tiramisu

While I was googling things like “idyllic AirBnB in Provence” and “traveling to Paris with kids,” a friend tossed out the idea for an Italian trip. Within days, my heart tumbled down a rabbit hole of Roman ruins and espresso-soaked desserts, and that, plus a fridge full of summer berries led me to this raspberry tiramisu. Classic tiramisu is one of my all-time favorite desserts, and the chocolate tiramisu I shared on this site some time ago remains a fan favorite here too. This raspberry tiramisu is a light, more summery version of the classic featuring the flavors of tart berries and zested lemon. The mascarpone whipped cream is the star of the show, and I cannot get over how well it mingles with the fruit. Truly, it’s a cloud-like dream of a dessert!

Be sure to read through all of the instructions before you attempt this dessert. While incredibly simple, there are a few steps, so take your time and enjoy every bite. And in the meantime, if you find yourself ready to dust off some old ideas, dreams, or goals, I hope you’ll take this as your green light to move ahead. I’m only a few days into my weird, totally unnecessary pursuit, but so far, I’m loving it. Happy Monday to you guys, and Happy Baking!

If you like this raspberry tiramisu, you should check out:

Classic Tiramisu
Chocolate Tiramisu
White Chocolate Raspberry Tarts
Raspberry Champagne Pop-Tarts

Raspberry Tiramisu

Print Recipe

This raspberry tiramisu is a summery take on classic tiramisu, made with a whipped mascarpone cheese and berry-soaked ladyfingers.

Author: Kate Wood
Prep Time: 30
Total Time: 30
Yield: 8 Servings
Category: Dessert

Ingredients

½ cup sugar, divided
½ cup water
2 cups raspberries
1 teaspoon lemon zest
8 ounces mascarpone cheese, at room temperature
1 cup heavy whipping cream
¾ cup raspberry preserves
20 or so ladyfinger cookies, soft or hard are fine
Confectioner’s sugar and raspberries, for decorating

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Instructions

Line an 8×4” loaf pan with plastic wrap in two directions with the wrap extending over the sides on all directions. Set aside.
In a medium saucepan over medium heat, combine ¼ cup sugar with the water and 2 cups of raspberries. Stirring regularly, allow the sugar to dissolve completely and then remove immediately from heat. Gently press down on the raspberries to release some of the juices. Stir in the lemon zest and set aside.
In a medium-sized bowl with a hand mixer, beat the mascarpone gently just to smooth out. Slowly stream in the whipping cream and the remaining ¼ cup of sugar and continue to beat on medium speed until thickened to a fluffy consistency. Set aside.
Strain the raspberries from the syrupy mixture, reserving both the berries and the syrup. Stir 2 tablespoons of the syrupy liquid into the preserves and then stir in the berries as well. Now that you have the mascarpone whipped cream, the berry preserve mixture, and the raspberry syrup, it’s time to begin assembling!
Quickly dunk a ladyfinger into the syrup, saturating both sides before placing into the bottom of the pan. You can layer these in however you’d like, but you see check out the photo in the post above for a reference of how I assembled. I found two rows of ladyfingers, the second of which was slightly broken off to fit in the bottom of the pan, worked best. Once you have a single layer of soaked ladyfingers in the bottom of your pan, spoon a heaping cup-ful of the whipped cream on top. Spread to smooth. Spread half of the berry preserve mixture on top of the whipped cream and repeat this process again: soaked ladyfingers, whipped cream, and then berry preserves. Finish off your tiramisu layers with a final layer of ladyfingers and whatever whipped cream is leftover. Smooth to finish and then cover with plastic wrap to rest in the fridge for about 6 hours or overnight.
To serve, invert the tiramisu onto a plate and remove the plastic wrap. Garnish with raspberries and a dusting of confectioner’s sugar, if desired.

Malted Chocolate Trifle with Coffee Whipped Cream

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One of the most fun parts about being mom during holiday seasons is getting to celebrate with themed treats and bites of food. It’s like I get to tap into my inner kid again and create colorful, fun desserts that I know my kiddos will enjoy. In years past, when Easter has come around, we’ve indulged in a robin’s egg Easter cake, egg-shaped cutout cookies, and pastel lofthouse cookies, and this year was no exception. Today, I’m sharing a recipe for a malted chocolate trifle with coffee whipped cream that kids and adults will love. Grab your bag malted chocolates and let’s get baking!

If you have read this blog for any length of time, you know my husband notoriously loves pudding. After years of ridiculing him for his Snack Pack tendencies, I decided to take a look in the mirror. Turns out, even though I’m not a member of the packaged chocolate pudding fan club, I definitely have earned my stripes in the rice pudding gang. So apparently we’re a pudding family- who knew!? This malted chocolate trifle is a grown-up, homemade ode to my husband’s love of both chocolate pudding and malted chocolate candies. Those, combined with a gooey pan of homemade brownies make for a seriously delicious treat that can be dressed up for Easter or simply served to the chocolate lovers in your life. Let me tell you how to make it!

How to Make a Trifle

To make this malted chocolate trifle, we start with the brownies. Butter, cocoa powder, and sugar are melted together before eggs and vanilla are added to the mix. Just a smidge of flour stirred in and a quick bake leaves these brownies rich and fudgy. While the brownies are baking, we can get a head start on the pudding. This is a super quick chocolate pudding made on the stovetop. Sugar, cocoa powder, chocolate malt powder (like Ovaltine!) and cornstarch are stirred together with milk. The mixture gets heated on the stove and cooked until slightly thickened and bubbly. A little butter and vanilla come next before the pudding is cooled and set at least to room temperature.

Once the brownies and pudding have cooled slightly, we can make the espresso whipped cream. Heavy cream, powdered sugar, and Kahlua are whipped together with softened cream cheese which will help create a stable, fluffy mixture. Then, all three elements are layered together in a trifle dish with the candy of your choosing: malted robin egg candies for Easter or plain malt chocolate balls for any other time. Both make for a deliciously textured and flavored treat that everyone will love.

If you’re looking for a great last minute Easter dessert, I hope you’ll consider this malted chocolate trifle. Happy Easter to you all and Happy Baking!

If you like this malted chocolate trifle, you should check out:

Caramelized Banana Pudding
Creamy Rice Pudding
Chocolate Pudding Pie
Chocolate Budino
Peaches and Cream Trifle
Poached Pear Trifles

Malted Chocolate Trifle with Coffee Whipped Cream

Print Recipe

This malted chocolate trifle includes layers of homemade brownies, a quick malted milk chocolate pudding, and espresso whipped cream!

Author: Kate Wood
Prep Time: 45
Cook Time: 30
Total Time: 90
Yield: 8-10 servings
Category: Dessert

Ingredients

For the brownies:

10 tablespoons unsalted butter
1–1/4 cup sugar
¾ cup unsweetened cocoa powder
½ teaspoon salt
2 large eggs
½ teaspoon vanilla extract
½ cup all-purpose flour

For the pudding:

2/3 cup sugar
¼ cup unsweetened cocoa powder
¼ teaspoon salt
3 tablespoons cornstarch
2 cups reduced fat milk
¼ cup heavy whipping cream
2 teaspoons vanilla extract

For the coffee whipped cream:

4 ounces cream cheese, at room temperature
1–1/2 cup heavy whipping cream
¾ cup powdered sugar
¼ cup coffee liquor, like Kahlua

Additional items:

Malt chocolate balls, eggs, candies, or other assorted chocolates of your choosing, chopped

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Instructions

To make the brownies:

Preheat the oven to 350 degrees Farhenheit. In a medium saucepan, combine the butter, sugar, cocoa powder, and salt, stirring together on medium low heat until completely melted. Stir in the eggs, one at a time, whisking vigorously after each addition. Stir in the vanilla and fold in the all-purpose flour. Spread the batter into a 9” square baking pan, baking for about 22 minutes or until a toothpick inserted comes out with moist clumps only. Allow to cool to room temperature completely.

To make the pudding:

In the meantime, begin making the pudding by combining the sugar, cocoa powder, salt, and cornstarch in a medium sized saucepan over medium heat. Slowly stir in the milk and cream and heat, stirring regularly, until the mixture barely begins to bubble. Begin stirring continuously until thickened to a mayonnaise consistency, about 1-2 minutes. Immediately remove from heat and stir in the vanilla. Pour into a heat-safe bowl and place a single sheet of plastic wrap directly on top of the pudding. This will help ot prevent the pudding from forming a skin. Allow to cool at least to room temperature.

To make the whipped cream:

In the meantime, prepare the whipped cream. In a large bowl, beat the cream cheese just barely until smooth. Slowly stir in the whipping cream and then increase the speed, whipping until frothed and bubbly. Add the sugar and continue whipping on medium high speed until soft peaks form. Add the coffee liquor and continue whipping just until thickened to a cloud-like consistency. Refrigerated covered until ready to prepare your trifle.

To assemble the trifle:

Cut the cooled brownie pieces intil spoon-sized pieces. You can also opt for smaller pieces! Begin layering in your ingredients. Crumble the brownies and a few malt chocolate balls into the bottom of an 8-cup (or larger) trifle dish. Spoon the pudding on top, shaking the trifle dish gently to allow it to seep down into the dish. Finish with dollops of the coffee whipped cream and more candy pieces. If desired, you can layer the elements differently. Allow to rest in the fridge covered until you’re ready to enjoy.

Creamy Rice Pudding & My Spring Break Must-Haves

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Creamy Rice Pudding by Wood and Spoon blog. Check out this copycat recipe for homemade rice pudding. This is a simple stovetop recipe requiring no bake time. The pudding is sweet cream flavored and can easily be made vanilla or cinnamon as well. Learn how to make easy homemade rice pudding on thewoodandspoon.com

You know what doesn’t typically go hand-in-hand? Creamy rice pudding and spring break. Absolutely nothing about rice pudding makes me want to throw on a bathing suit, but with that special week just around the corner and my recent rice pudding obsession well underway, there was no avoiding the inevitable. Today, I’m going to share all my favorite things I’ve been picking out for the change of seasons as well as this simple stovetop rice pudding that I cannot stop making. Who says we can’t have it all, anyways?!

Let’s start with the spring break must-haves. Now, don’t confuse me for someone who is still trying to pass for a Daytona-bound college student; I’m well beyond my twenties. But every year, come March, I’m reminded of those fun weeks away with friends and suddenly get the itch to ready my wardrobe for the coming season. Today, I have a few of my [slightly more grown-up] faves to share with you. Here they are:

Spring Break Must-Haves

Blow Dry Brush For quick-drying those salty locks, look no further than this round brush!
Bucket Hat Protect your hair color (& skin!) with this throwback look.
Net Bags If you’re traveling with kiddos, be sure to pack some mesh bags for shaking sand out of toys!
Full-Coverage Bikini There are few things as challenging as shopping for a full coverage bikini in 2022, but this one from J. Crew hits all the marks!
Sun Bunny Bronzer For faking a spring break glow, this bronzer is my absolute fave.
Warby Parker Sunglasses Colorful sunglasses you can try on from the comfort of home? Yes, please!
Vintage Tees These soft tees from Madewell are great for covering up with or wearing out.
Supergoop Makeup Resetting Spray with SPF Protect your skin and your makeup with this SPF makeup setting spray.
St. Tropez Self-Tanning Mousse No more tanning oils- get your tan before you even leave for vacay with my favorite mousse from St. Tropez.
Montce Sarong These simple sarongs make for a great daytime coverup.
Woven Sandals Whether you’re headed for the beach or out to lunch, these sandals are a great summery option.
Tinted Lip Treatment with SPF This SPF lipstick glides on smooth and adds just a hint of color.

Rice Pudding

And now for the weirdest blog post transition of my life, let’s talk about rice pudding. (LOL)

I have long been a fan of store-bought creamy rice pudding, and when I took the topic to my social media, it seems a whole bunch of you feel the same. Don’t get me wrong- I’m not under the misconception that rice pudding is as beloved as chocolate chip cookies, apple pie, or even other pudding varieties, but it is 100% one of those cult favorite foods that some people absolutely LOVE. So if you happen to fall into the “LOVE” category wherever rice pudding is concerned, you are absolutely going to adore today’s recipe.

My goal for this creamy rice pudding was a sweet cream-flavored pudding reminiscent of the store-bought favorite. I opted for arborio rice for loads of texture and quite a bit less heavy cream that many other internet recipes recommended. No vanilla and no cinnamon in this rice pudding means that the creamy milk flavor rings true, and honestly, nothing could be more delightful. Plus, it’s so easy! With just a few ingredients and a whole lot of stirring, you’ll have homemade stovetop rice pudding in less than an hour. Voila!

To make this rice pudding, simply combine the rice, sugar, milk, cream, and butter in a heavy-bottomed saucepan. Bring to a boil and then reduce the heat, simmering and stirring for about 45 minutes or until the rice has plumped to an al dente. Add the eggs, stir to combine, and then place covered in the fridge to thicken and set. I like to serve this rice pudding as is, but my friends on Instagram tell me it tastes great with fresh fruit, a sprinkle of cinnamon, or even a handful of chocolate chips. Who knows- we love what we love!

So whether you’re going away for spring break or staying home to make loads of creamy rice pudding, I hope you’ve found something perfectly, randomly yours here today. Happy Thursday to you and Happy Baking!

If you like this creamy rice pudding you should try:

Chocolate Budino
Chocolate Pudding Pie
Classic Tiramisu
Caramelized Banana Pudding
Southern Coconut Cream Pie

Creamy Rice Pudding

Print Recipe

★★★★★

5 from 1 reviews

This creamy rice pudding is a simple stovetop rendition of the store-bought favorite!

Author: Kate Wood
Prep Time: 5
Cook Time: 45
Total Time: 50 minutes
Yield: 12 Servings
Category: Dessert

Ingredients

7 cups reduced fat or whole milk
1 cup heavy whipping cream
1 cup medium-grain or arborio rice
1 cup sugar
2 tablespoons unsalted butter
½ teaspoon salt
2 large eggs
Optional: 2 teaspoons vanilla extract or ¾ teaspoon cinnamon

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Instructions

In a medium-sized saucepan, combine the milk, cream, rice, sugar, butter, and salt. Bring the mixture to a gentle boil over medium-high heat, stirring occasionally, and then decrease the heat to low to simmer. Stirring about every 8 minutes or so, continue to cook the mixture on low heat until the rice is tender but not falling apart, about 45 minutes. Once tender, remove from heat and whisk the two eggs together in a bowl. While whisking, slowly and carefully add in 1 cup of the hot milk mixture to temper the eggs, and then add all of the egg mixture into the saucepan containing the rice. If desired, stir in the vanilla or cinnamon (I prefer plain!) Stir together to combine and then pour the pudding into a heat-safe container. Place a sheet of plastic wrap directly on top of the pudding so it doesn’t form a thickened layer on the top. Allow to cool in the fridge about 4-6 hours or until cold. Stir and serve!

Sweet and Salty Crispy Rice Treats

2 Comments / Confections and Candies, Cookies and Bars

I know we get fancy here sometimes. There’s rich flourless chocolate cakes, latticed pies, budinos, and bruleed ice creams. We make braided babkas, fruit-topped tarts, and stacked mini cakes without blinking an eye, but at the end of the day, most of us go back to a few recipes are the simple, comforting, and taste like home. That looks different for all of us, but today, I’m excited to share one of the recipes I go to time and time again: these sweet and salty crispy rice treats. You won’t even believe how easy (and delicious!) these are.

For most of us who grew up on the processed foods of the 90’s, rice krispie treats are about as nostalgic as it gets. Although my love affair with these marshmallow and butter-laden bars began early, it has really been in more recent years that they have become such a staple in my home. A dear friend of mine started bringing different varieties of these little treats to just about every social function we went to, and since then, they have become so synonymous with her in my mind that they are now on repeat in our kitchen. I even ended up including my favorite rendition (today’s recipe!) in my new book, Her Daily Bread. The best foods are like that- they don’t just taste good going down, they feed your heart too.

How to Make Them

Making these sweet and salty crispy rice treats is a cinch, but easier if you know how to brown butter. I wrote a post on just that a few years ago, and if you haven’t started regularly including brown butter in your baked goods, now is the time. Another special ingredient here is honey graham cereal. I know that sounds a little crazy, but that small addition packs a huge punch of flavor. And the final special ingredient, a heavy hand of salt, makes these treats downright addictive- just one bite simply won’t do.

So give these sweet and salty crispy rice treats a shot! They are incredibly easy, and I can almost promise that anyone who tries them will be begging for the recipe. You can find this recipe (and 51 others!) in my new book, Her Daily Bread which was published at the end of last year. It’s a daily devotional with loads of stories about how the things in our kitchen, homes, relationships, and more feed our lives in meaningful ways. If haven’t already purchased a copy, you can find a few links to the book here! As always, thank you for supporting my book and efforts that make recipes like these sweet and salty crispy rice treats possible. I just love y’all! Happy Tuesday and Happy Baking!

If you like these sweet and salty crispy rice treats you should try:

Crispy Millionaire Bars
Oatmeal Cream Pie Ice Cream Sandwiches
Monster Cookie Bars
Brownie Shortbread Bars

Sweet and Salty Crispy Rice Treats

Print Recipe

★★★★★

5 from 2 reviews

These simple crispy rice treats are flavored with browned butter, honey graham cereal, and a pint of salt- truly, the easiest tasty treat!

Author: Kate Wood
Prep Time: 5
Cook Time: 5
Total Time: 10 minutes
Yield: Serves 16
Category: Dessert

Ingredients

½ cup unsalted butter, diced
½ teaspoon salt
1 teaspoon vanilla extract
1 (16 ounces) bag mini marshmallows, divided
2–1/2 cups Golden Graham cereal, crushed into large bits
4–1/2 cups Rice Krispies cereal

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Instructions

Lightly grease a 9×13” pan and set aside. In a large stock pot over low heat stir the butter until melted. Continue stirring regularly. It will begin to sizzle and foam slightly before little golden bits start forming on the bottom of the pan. Continue stirring or whisking until the butter has browned. You’ll know it’s done when there are golden flecks throughout the butter and you notice a sweet, nutty fragrance. Immediately remove from heat and add the salt and vanilla, stirring carefully. Add all but about 1 cup of the marshmallows and stir over low heat until they’re melted completely. Add the remaining marshmallows with the two cereals and stir just until combined. Turn the mixture out into the prepared pan and use the butter wrapper or a clean, lightly greased hand to pat the krispies flat in the pan. Allow to cool completely prior to cutting and enjoying!

Red Velvet Madeleines

4 Comments / Confections and Candies, Cookies

Happy Sunday to you all from the passenger seat of my car. My husband and I are currently driving our kids home from a short weekend at Walt Disney World. Even though my feet and legs are exhausted, my heart is full on magic and celebration. I grew up in Orlando, FL, so heading to Disney always feels a little like going home. I am thinking a post on my Disney favorites might make its way to this site in the future(?) For now I’ll move on to today’s main event: red velvet madeleines.

Most people fall into one of two camps: those who love Valentine’s Day and those that think it’s the worst. Although Hallmark cards and boxes of chocolates that are mostly terrible offer zero appeal to me, I’ve never been one to turn down a holiday. I, for one, LOVE Valentine’s Day and any excuse to make brightly colored treats to celebrate the occasion. These red velvet madeleines are just the ticket: soft, cocoa-scented treats, a sweetened cream cheese glaze, and just enough sprinkles and food coloring to honor the festivities. If you, like me, have been looking for a recipe to share with the people you love, let me tell you how to make these red velvet madeleines!

How to Make Them

French madeleines are not nearly as difficult to make as the internet would lead you to believe. First, we start with eggs and sugar. Mix the two together until this mixture becomes frothy and pale in color. Gently stir in the flour and leavening, followed by the buttermilk (for tang!), vanilla, and melted butter. Oh, and don’t forget the food coloring– these red velvet madeleines owe their hue to red food dye, and it is an absolute must for making these super Valentine’s Day appropriate. Allow the batter to rest and chill in the fridge for a bit while the oven gets hot. The combination of chilled batter and a hot oven will ensure that your madeleines get a nice little hump on the top!

After a brief, 10-minute bake in a madeleine pan, the red velvet madeleines are cooled and dipped in a simple glaze made from cream cheese, melted butter, and powdered sugar. I added white nonpareils for a little extra touch of special, but they’re totally optional! Feel free to add any of your favorite sprinkles or colored sugars to make these red velvet madeleines even more festive.

Share these red velvet madeleines with someone you love this week, and let me know what you think! Happy Sunday and Happy Baking, y’all!

If you like these red velvet madeleines, you should try:

Brown Butter Bourbon Madeleines with Dark Chocolate ganache and Pecans
Red Velvet Cake
Chocolate Truffles
Cookie Dough Truffles

Red Velvet Madeleines

Print Recipe

★★★★★

5 from 1 reviews

These red velvet madeleines are delicious and festive treats with a cream cheese glaze and a fabulous red hue!

Author: Kate Wood

Ingredients

For the madeleines:

1/3 cup unsalted butter, plus an additional tablespoon for greasing the pan
2 large eggs
1/2 cup sugar
1/2 cup all-purpose flour
1 tablespoon cocoa powder
1 teaspoon baking powder
Pinch of salt
1 tablespoon buttermilk
1/2 teaspoon vanilla extract
1–1/2 teaspoons red food coloring

For the glaze:

2 ounces cream cheese, at room temperature
2 tablespoons unsalted butter, at room temperature
1–1/2 cups powdered sugar
1–1/2 tablespoons milk

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Instructions

To prepare the madeleines:

Melt the butter over low heat on the stove until melted but not bubbling. Set aside.
In a large bowl combine the eggs and sugar and whisk or whip until it becomes frothy and slightly pale.
With the mixer on low, stir in the flour, cocoa powder, baking powder, and salt. Add the buttermilk, vanilla extract, red food coloring, and melted butter, stirring just until the mixture comes together. Set aside the batter in the fridge to chill briefly, about 30 minutes, while you preheat the oven to 375 degrees Fahrenheit.
Once you’re ready to bake your madeleines, gently melt the remaining 1 tablespoon of butter and use a basting brush to generously grease a madeleine pan. Spoon 1 tablespoon-sized pours of batter into each mold and bake in the oven about 10 minutes, or until the madeleines have puffed (you’ll see a big hump in the center!) and a toothpick inserted comes out clean. Immediately invert your pan onto a cooling rack and rap the pan gently to get the madeleines to release. Once cooled, prepare your glaze.

To prepare the glaze:

In a medium bowl, stir to combine the cream cheese and butter, just until smooth. Add the remaining ingredients, stirring to combine. For a thin glaze, gently heat in the microwave about 20 seconds and dip each Madeleine in the glaze as desired. Decorate with sprinkles if desired and serve!

Cookie Dough Truffles

2 Comments / Confections and Candies

Happy Weekend, friends! Can you believe we’ve almost made it to February? In years past, February has been our month for all things CHOCOLATE- candies and cakes, cookies and muffins, even a few ice creams in between! Although this month won’t be exclusively chocolate recipes, I did want to nod to Valentine’s Day today with a cute gift guide for your GALentine- all the friends and moms and ladies that make your life special. (Sidebar: there is absolutely nothing wrong with sending this guide to your man-friends either. Sometimes they need a little help shopping too.) Let’s take a peek at the gift guide and then roll on to the main event: cookie dough truffles.

Valentines Day Gift Guide for Galentine. Presents to buy for women, girl, ladies this February.

Galentine Gifts

1. Silk Pillowcase This silky pillowcase from Booklinen will give your galentine all sorts of sweet dreams.
2. Monogrammed Travel Jewelry Case No money for jewelry? Give her something to store it in instead!
3. Wool Sweater Cozy up with this beautiful cropped mockneck sweater.
4. Ugg Boots For a girl’s night in, skip the fancy outfit and stay warm with these short Ugg boots.
5. Envelope Embosser Send all the love notes you want with a personalized envelope embosser.
6. Lip Sleeping Mask Keep that pucker chap-free with one of these tinted overnight lip masks.
7. Sunglasses What’s so wrong about looking through rose-colored glasses?
8. Bud Vase Skip the fancy bouquet and buy your galentine something to put a single stem in instead.
9. Sea Salt Caramels These chewy bites of sweet and salt from Sugarfina are better than any box of chocolates I’ve ever had.

Cookie Dough Truffles

These cookie dough truffles are about as simple as truffles get. Sure, they require a little chill time and melting of chocolate, but other than that, these are no-bake treats that anyone can rally around. I’ve long been a cookie dough eater, and combining this eggless recipe with a quick candied coating (plus a sprinkle of sea salt!) makes for an adorable, bite-sized treat that will make all your favorite people feel loved. Let me tell you how to make them.

First, we start by preparing the cookie dough. Butter, brown sugar, and sugar with a mixer come together until smooth and creamed. A pinch of salt, vanilla, and milk come next followed by the flour and mini chocolate chips. Keep in mind that newer recommendations suggest not eating raw flour; to be on the safe side, you can opt for a heat-treated one instead. Chill the cookie dough truffles batter until firm and scoopable- about 2 hours. Then, use a small cookie scoop to portion out rounds of dough. Briefly chill while you melt down chocolate. I prefer to use bittersweet chocolate chips, but you can easily opt for a semisweet or even baking melt instead. Melt gently until smooth and then use a toothpick to dip individual cookie dough truffles into the mixture. I like to finish each off with an extra drizzle of chocolate and sprinkle of sea salt.

I ADORE these cookie dough truffles this time of year (or anytime, really), and I hope you’ll give them a look. Happy Saturday and Happy Baking!

If you like these cookie dough truffles, you should check out:

No-Churn Coffee Cookie Dough Ice Cream
Brown Sugar Cookie Dough and Cone Ice Cream
Homemade Chocolate Truffles
White Chocolate Raspberry Tarts

Cookie Dough Truffles

Print Recipe

These cookie dough truffles feature edible chocolate chip cookie dough centers, melted dark chocolate shells, and sea salt!

Author: Kate Wood
Prep Time: 15
Total Time: 30
Yield: 34
Category: Dessert

Ingredients

½ cup (113 gm) unsalted butter, room temperature
2/3 cup (130 gm) brown sugar
1/4 cup (50 gm) sugar
½ teaspoon salt
1 teaspoon vanilla
2 tablespoons milk
¾ cup (100 gm) flour
1 cup (150 gm) mini chocolate chips
16 ounces dark chocolate chips or melting wafers
Flaked sea salt, if desired

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Instructions

Beat the butter on medium speed in a medium sized bowl until smooth. Add the brown sugar and sugar and continue beating on medium to cream together, about 1 minute. Add the salt, vanilla, and milk, stirring to combine. Add the flour and beat on low just until all of the ingredients are combined. Add the chocolate chips and beat to combine. Place the cookie dough covered in the fridge to chill for 2 hours.
After chilling, use a small cookie scoop to portion and roll out 1” balls of dough until smooth. Pop back in the fridge or freezer briefly while you melt your chocolate.
In a medium bowl, melt the dark chocolate chips or melting wafers in a microwave for 20-30 second intervals, stirring in between each interval until smooth. Do not overheat the chocolate!
Stick a toothpick about halfway through a chilled ball of dough and dip it into the chocolate, being sure to coat each side. Use your finger to push the ball off the toothpick and onto wax paper-lined sheet pan. Continue this with the remaining balls of dough until each have been dipped and use any remaining chocolate to drizzle on top of the balls. Sprinkle with sea salt while the chocolate is still melty and then chill briefly to set.

Chocolate Tiramisu (and announcing MY FIRST BOOK!)

12 Comments / Cakes, Confections and Candies

Chocolate Tiramisu by Wood and Spoon blog. This is a small batch tiramisu recipe made in a loaf pan, switched up with the addition of a chocolate ganache. Mascarpone cheese keeps this dessert true to the Italian classic and crisp ladyfingers soak in kahlua and coffee. Learn how to prepare make-ahead tiramisu on thewoodandspoon.com

Grab a fork and settle in, because we are CELEBRATING all sorts of things with a little chocolate tiramisu today.

First off, it’s my FIVE YEAR BLOG ANNIVERSARY. Yep, five years. It blows my mind in every possible way that this site has existed for that long. Together, we’ve made ____ recipes, welcomed two new babies, built a house, had a couple website refreshers, and shared wayyyy too much personal information. If you’ve stuck around with me since the beginning (Hi, Mom), thank you. Your support and emails and kindness have meant the world to me. To have a job that feels more like a hobby is such a blessing, and I couldn’t be more grateful. Although a lot has changed since day one of this site, my love of food and writing remains the same, and I’m thrilled to keep on keeping on here. Which brings me to celebratory item number two:

Drumroll, please…

I WROTE A BOOK. A real life book (!!!!) It’s been a long road, so I wanted to share a little about the process.

I started this blog in 2016 in hopes of becoming a cookbook author. At the time, I was following other bloggers who had been around a while and were finally landing cookbook deals of their own. I wanted in! So after lots of nervous back-and-forth with my husband, friends, and mother (Hi again, Mom!), I decided to dive in and start this site with the end-goal of writing a book.

Less than two years later, I had established a relationship with a publishing company and was writing a cookbook proposal with one of their senior editors. This was it! My dreams were coming true! We worked hard for months, but the day before my proposal was to be approved for contract, the publishing company was bought out by a giant media company. Immediately, all projects not under contract were suspended, and after another 6 months of back and forth, they were completely dissolved. I was crushed. It had been over a year of time and work and vulnerability with that company, and I was so disappointed to start over.

My editor for the project was incredibly kind, and at her last day on the job, she connected me with a book agent out of New York. After some conversation and brainstorming, we began working together to iron out the existing proposal. We got a few nibbles from a couple of publishing companies, but ultimately, the project fell flat. By now, it’s January of 2020. It had been two years of proposal writing with no signs of success on the horizon, and here we were, back at square one.

Thank goodness we didn’t give up.

Over the next couple of months, I wrote a new cookbook proposal from scratch, and the day after I submitted it to my agent, I began writing a second proposal. This one was different: a 365-day devotional for women. The Word document on my computer basically filled itself with 56 pages of stories and scripture and thoughts and questions, and less than a month later, it was ready to submit to my agent. We decided to move forward with the devotional, and within no time, I was negotiating offers from multiple publishers. Ultimately, my little project found a home at HarperOne, an imprint of Harper Collins, and in July, I dove head first into writing my very first book. Over the next few weeks, I’ll be sharing more about the project, but for now, I’ll end with this:

Don’t give up.
Take a chance on your ambitions.
Work hard.
Ignore the pessimists and self-doubt that tell you you’ll never reach the desires in your heart, and if there’s something in there worth going after, do it. When I take inventory of the most beautiful and life-giving things in my story, I’m reminded that absolutely none of it happened overnight, and so much of the deferred hope, perseverance, and effort that I experienced allows me to treasure those gifts for what they are. A closed door or setback in your story doesn’t mean the end of your story, and I really believe that when we push through the barriers and unbelief, we often find breakthrough and joy on the other side.

Chocolate Tiramisu

I’ve never actually had chocolate tiramisu until I prepared this particular recipe. Truly, I’m wondering why it’s not made more frequently. I mean, we all love classic tiramisu, right? This is no different, just a little extra chocolate. Here, a chocolate ganache, mascarpone, and whipped cream come together to make an espresso-scented treat that is altogether rich and creamy and comforting. The tall slices make for an elegant dessert that requires very little time and effort. If you’re looking for a simple yet impressive make-ahead dessert, I hope you’ll take a chance on this chocolate tiramisu. Truly, it’s delightful.

There’s another delicious recipe and more on the book coming next week. In the meantime, if you get an opportunity to make this chocolate tiramisu, tell me about it! Happy Saturday to you and HAPPY BAKING!

If you like this chocolate tiramisu, you should try:

Classic Tiramisu
Tiramisu Cream Puffs
Tiramisu Cake
Kentucky Coffee
Toffee Espresso Chocolate Chip Cookies

Chocolate Tiramisu

Print Recipe

★★★★★

5 from 1 reviews

This chocolate tiramisu is a small-batch recipe made in a loaf pan and flavored with the addition of chocolate ganache.

Author: Kate Wood
Prep Time: 15
Total Time: 360
Yield: 6 Servings
Category: Dessert

Ingredients

½ cup (85 gm) semisweet chocolate, chips or chopped
¾ cup plus 2 tablespoons heavy whipping cream, divided
1 cup (240 gm) warm espresso or strong-brewed coffee
2 tablespoons Kahlua or rum/coffee liquor
2 large egg yolks
¼ cup (50 gm) granulated sugar
8 ounces mascarpone cheese
½ teaspoon vanilla extract
2 tablespoons unsweetened cocoa powder
18–20 ladyfinger cookies (hard or soft is fine)

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Instructions

Prepare an 8”x4” loaf pan by lining it both ways with plastic wrap, extending the plastic beyond the sides. Set aside.
In a small saucepan over low heat, gently heat the chocolate chips and 2 tablespoons of whipping cream, stirring constantly, until melted and smooth. Do not overheat. Once chips are completely melted, remove from heat to a bowl and set in the fridge while you prepare the rest of the elements.
Combine the espresso and kahlua in a small bowl. Set aside.
In a medium bowl, beat the egg yolks and sugar together until thickened and pale, about 2-3 minutes. When a beater or spatula dipped into the mixture is removed it should gradually pour off in a thin, viscous ribbon. Add the mascarpone and beat on low till combined. Stir in the slightly cooled chocolate and cream mixture. Set aside.
In a separate bowl, beat the remaining heavy whipping cream and vanilla on medium speed to stiff peaks. Fold the whipped cream into the egg yolk mixture until smooth and fluffy, being careful not to overwork. Set it aside.
When you’re ready to assemble the tiramisu, dust the bottom of your prepared pan with a thin layer of cocoa powder. Working quickly and carefully, dip both sides of your lady fingers into the coffee/kahlua mixture and arrange them in a single layer in the bottom of your dusted dish. You want to fill in any larger holes but don’t worry about breaking up your ladyfingers to squeeze them into tiny holes. Spread 1/3 of the cream mixture on top of the lady fingers and dust the cream with another layer of cocoa powder. Repeat your process twice with another layer of ladyfingers, cream, and cocoa powder for a total of three layers. Allow to set up in the fridge for 6 hours for cool removal from the pan. Alternatively, you can prepare this up to a day or two in advance, keeping covered and stored in the fridge. When ready to serve, invert the pan onto a serving platter and peel back the plastic wrap. Dust with additional cocoa powder or grated chocolate if desired and serve slices.