Tiramisu Recipe

I thought I'd finally post this recipe for Tiramisu that I absolutely love! I've made it twice now and it has turned our fantastic both times. It is very easy to make, in fact a lot easier than you might think.

Here's the recipe:

Tiramisu
From Inland Empire magazine, January 2010
makes 8 to 10 servings

4 egg yolks

3/4 cup sugar

1 C mascarpone cheese

1 1/2 C whipping cream

2 C strong coffee, cooled

1/2 cup Kahlua (I almost never have Kahlua on hand so I substituted rum flavoring and mixed it with some brewed coffee. I find that it makes the resulting dessert tasty and slightly rum-flavored)

30 - 36 ladyfingers (Usually 2 and 1/2 packages. They can be found in the bakery section of most supermarkets. In Safeway, they're usually in the baskets near the packaged muffins and cookies)

1 bar of chocolate, or chocolate shavings

STEPS:
1. In a double boiler, combine the egg yolks and sugar and beat until mixture is light yellow and has reached 140 degrees F. (I use a bowl over a pot of water. Use a candy thermometer to measure the temperature)

2. Remove mixture from heat and pour into a large bowl.  Whisk in the mascarpone until smooth and let cool for 8 to 10 minutes.

3. In a separate bowl, whip the cream until stiff peaks form. Gently fold whipped cream into egg mixture; set aside.

4. Combine the coffee and Kahlua into a small bowl and dip the ladyfingers. Don't oversoak to the point of sogginess. (I usually only ladle enough in a small bowl to dip the surface of the ladyfingers in. Sometimes it can be difficult to grip them if they become too soggy!)

5. In a 12 to 14 inch round or oval dish (I use a rectangular pan), spread a thin layer of cream mixture.  Arrange ladyfingers on a layer of cream, breaking pieces to make a uniform fit. Add another layer of cream, then another layer of ladyfingers. Top with the remaining cream and smooth evenly.

6. Cover with plastic wrap and chill for 4 to 8 hours. Before serving dust generously with cocoa powder and top with shaved chocolate curls. (I use a vegetable peeler, on one of those long, thin bars of chocolate. It works great!)

I used the leftover chocolate bar squares to garnish the tiramisu! It's a great way to use it up.

Enjoy it while it lasts! :)

Stephanie, WWT

No-Bake Jello Pumpkin Pie

Ok, so I cheated. I used a boxed mix to make this pumpkin pie, but I was craving it so much and it was only like $1.50 so I had to get it.  One of my favorite desserts is pumpkin pie, but it isn't common year round. For anyone else like me who enjoys the spicy flavor not only at Thanksgiving, then this is a quick fix.

Option 1 = traditional pumpkin pie

Option 2 = slightly prettier layered whipped cream pie (oh yeah!)

Jello makes a no-bake boxed pumpkin pie mix which includes pretty much everything you need.
Extras to have on hand would be one 8oz tub of cool whip, milk, butter, and sugar. That's all you'll need to make your easy dessert in just 15 minutes! Sounds great right?

Finished crust! (my favorite part of pie)

The cool whip isn't a necessary addition, but it is used to make a layered pie. With the graham cracker crust and the filling layers, this pie was heavenly.  I'll admit, it has been my breakfast option for the past couple days. I know, healthy right? The pie actually isn't too unhealthy compared to other desserts, especially if you use sugar free cool whip and fat free milk!

Do you have any favorite seasonal treats/foods that you love to eat any time of the year? Another one of mine would be eggnog. I'm still working on a recipe for that.

Stephanie, WWT

Test Your Knowledge: Are You A Health-Smart Chef?

I found this awesome quiz on delish called Are You A Health-Smart Cook? today and decided to take it. I just thought I'd share because it has some pretty good tips on how to cook smarter and healthier.
I got 9 out of 10 right, I missed only one, which I feel pretty good about. It looks like I'm a health smart chef, and I actually regularly practice the tips they give when I'm cooking or even baking.

Take the quiz and find out how much you know about cooking healthier!

Or if you'd just like some quick tips, read on:

Tip #1 Olive oil is the healthiest fat to cook with. It is UN-saturated unlike butter and lard.

Tip #2 If you're looking to add flavor to bland dishes like a side salad try adding some fresh herbs, citrus fruits, or spices.

Tip#3 2 egg whites can be substituted for 1 egg when cooking/baking. Doing so will remove 53 calories and 4 grams of fat!

Tip #4 Rinse canned vegetables to remove up to 35% of sodium.

Tip #5 The skin of a potato contains more nutrients than the inside of it.

Tip #6 Use applesauce as a substitute for butter or oil when baking. (I do this all the time now when I bake brownies or cookies)

Tip #7 Wheat bread has more fiber than white bread.

Tip #8 Steaming and stir-frying are some healthier options when cooking vegetables. They are the best ways to preserve the nutrients in your veggies.

Stay healthy!

Stephanie, WWT

"Home Maid" Butternut Squash Raviolis

I was at the Bishop Ranch Farmer's Market last week with my mom and we were both looking at a pasta stand that was handing out samples of various pastas and sauces/dips.  After about 10 tastes of their items, we were hooked and knew we had to buy something. So, we decided to get two packages of raviolis, one being "Home Maid's" Butternut Squash Raviolis.  The company is based in South San Francisco (according to the packaging) and had other varieties like a spinach ravioli with a ricotta cheese filling and a 'deluxe' meat variety. They come 24 to a box.

They have a fantastic flavor to them! Even my father who normally doesn't eat 'healthy' options like squash/vegetarian meals agreed that he liked them better than deluxe meat raviolis.

All you need to do is thaw them after taking them out of the freezer and boil for about 10-15 minutes, or until the raviolis float to the top of the pot. Simple and easy dinner, voila! They can be paired with pretty much any sauce, red, white, or maybe even a pesto.  If you didn't know they were made from butternut squash you might actually mistake them for cheese raviolis. The flavor isn't super strong and would go great with any meal. 

Stephanie, WWT

Sweet Potato Muffins

My wonderful friend who is probably one of the few people who reads this blog (you know who you are ;) recently sent me some recipes that I have been dying to make. I haven't had time or all the ingredients to get to them all, but I tried this one yesterday and I thought I'd share.

The original recipe (found here) is a little different from mine. I substituted buckwheat flour and a little bit of plain white flour for whole wheat because I didn't have any. If you've ever tasted buckwheat flour, you probably either love it or hate it. I personally don't mind the flavor and think it's kind of hearty, but I know for a fact that my father hates it!

So if you prefer your muffins a little more cakier-tasting and less nutty/grainy I would stick with the whole wheat, or just a plain white flour. If you're not a huge sweet potato fan, bananas would be a great substitute also!

Sweet Potato Muffins
makes 12 regular size muffins
2/3 C mashed sweet potato or yam (1 long potato makes enough for 2/3 of a cup and you'll probably have a little bit left over)

2 C whole wheat flour (I used 1 cup buckwheat flour and 1 cup white flour)

1/4 tsp salt

1 1/2 tsp baking powder

1 tsp cinnamon (I would suggest adding a bit more if you tend to like your muffins spicier)

1/4 tsp nutmeg

1/3 C brown sugar

1/2 C milk (I used fat free for a slightly healthier option!)

2 eggs

Preheat oven to 350 degrees.
If you haven't already done so, start by boiling your peeled and cut sweet potato as this takes about 10-15 minutes. After that's done, mash the potato up - the fun part :)

Combine flour, salt, baking powder, cinnamon and nutmeg in a bowl. Add sugar, milk and egg. Stir in sweet potato. Combine until smooth.
Fill muffin tins about 3/4 of the way full. Bake for 18-20 minutes.

My batter was slightly browner/darker because I used the buckwheat flour

Leftover sweet potato

How Sweet It Is gives a recipe for a ginger glaze and you can find it on their website (here) but I actually just prefer mine warm with some butter and maple syrup. Maybe it was because my powdered sugar tasted old and artificial.

Be warned, the muffin itself isn't super sweet so if you are looking for more of a dessert rather than a breakfast muffin I would suggest adding a little more sugar or a sugar substitute like agave syrup. Or just top it with maple syrup and you're good to go!

Finished muffins!

Have any other good recipes? Share them!

Stephanie, WWT

Movie Review: Harry Potter and the Deathly Hallows Part II

The event of the summer! The end of an era! It's what we've all been anticipating since the start of it all, 10 years ago! The last Harry Potter film in the epic series is finally here! Harry Potter and the Deathly Hallows Part 2.

I went to see the film the night of it's official release date, July 15th. I didn't have enough die-hard friends willing to see the midnight showing with me, and I also couldn't get tickets, but that didn't stop my excitement! I had already read all seven books by JK Rowling and I was looking forward to this film most of all. I decided to write a review today because I went to see the movie again for the second time yesterday! It's the last one, I mean, you have to see it twice right?

Anyway, the first time I went I saw it in the Real-D 3D and honestly, to compare with the normal movie format, I didn't think the 3D effects stood out. If anything, it just made the movie kind of blurry. I prefer the regular ones, but that's just me.

As far as the storyline, if everyone is familiar with the Harry Potter series then you know that the Deathly Hallows book was split into two movies and Part 1 left us with Voldemort breaking into Dumbledore's tomb to steal his wand: the Elder Wand. The most powerful wand of all! So, now for part 2. Let's just say, there were things I really liked about the movie and things I really missed.

I'll admit, I cried at about 30 minutes into the film, (when my favorite character dies) and didn't really stop for another 30 minutes. I actually needed kleenex in the theater, both times! Actually the second time was worse.. so obviously the directors did a great job with trying to convey various emotions in the film. However there were a few deaths that didn't really get enough screen time and I'm sure anyone who saw the movie will know who I'm talking about here. :(

Overall, I think Ralph Fiennes (Voldemort), Alan Rickman (Severus Snape), and Daniel Radcliffe (Harry Potter) did spectacular jobs in portraying their characters, all of whom are very complex and riddled with emotional pasts and presents.  I did think that the film could have been longer which might have given some extra time to better explain details that only a reader of the books might understand.  Some of the scenes, I thought were very brutal and violent, but the filmmakers did add some humourous parts to try to balance out the dark themes. Although this film wasn't as playful and magical as the other movies that seemed to follow Harry throughout a year at Hogwarts, it was a fitting ending to a series that has captivated people of all ages for over 10 years.

Harry Potter is one of those things that I think will last beyond this generation. It is something that has strong messages for all ages and emphasizes friendship, love, bravery, and ethics that are conveyed beautifully through the entire series. When I read the first book I was the same age as the characters and over the years, I too have grown up with Harry and his friends. Although it seems sort of silly, I feel like it has been a big influence on my life. My parents and I would always watch the Harry Potter films together, and I remember reading the books to my father, begrudgingly that is, since he would fall asleep most of the time and I would have to reread chapters.  Even now, I meet people who are die-hard Potter fans and instantly have something to talk about.

Despite the movies being over, Harry Potter will always have a special place in my heart, and I know that the books will always be there for me to return to and lose myself in the stories of Harry and his adventures at Hogwarts.

Stephanie, WWT

Writing

So, lately I've been thinking that I need to write. I'm not sure what, but just something. I don't even care if it were to get published or sit in my closet and rot, I just feel the need to get the creative juices flowing.  I find that writing can be extremely helpful in better understanding yourself, and is a great way to relieve stress.  I'm not sure if I'd be the best person to start undertaking the writing of a book or whether it would be a fictional novel, or just some musings from my own life. I can barely keep up on my blog right now let alone write a cohesive storyline!

I'm not sure where it comes from, maybe I'm just bored and waiting in anticipation of my last year of college. I'm sure then I won't have any time for any recreational writing. I'm not sure how the successful authors do it. I can understand the inspirations behind books and stories, but how can you invent so much material to compose an entire book series? It fascinates me and I'd love to be able to do it myself, but I still have a long way to go. I haven't even started the brainstorming stage yet lol :D

I can only hope that one day it will hit me, and I'll have come up with a brilliant idea for a book! Any ideas?Until then, I guess I'll try to blog more :)

Stephanie, WWT

Foodie Lingo

Ever seen something on the menu in a nice restaurant with a name you can't pronounce that seems exotic and fancy? I always tend to see the same words in dishes that I'd love to make, but never know what exactly they consist of. Sometimes, in certain situations, it is awkward to ask a waiter/waitress the meaning of an ingredient listed in the dish. However, I find that when I do, it can be crucial to my meal decision. It also inspires me to try new things and broaden my culinary pallate. Here's a list that I've compiled of words that I commonly see on menus, and have no clue what they are:

Bearnaise = A classic white-wine sauce flavored with fresh herbs and shallots, thickened with egg yolks and usually finished with tarragon or chervil

Bechamel = Basic milk (white) sauce

Bordelaise = A red or white wine sauce mixed with meat glaze, marrow, lemon juice, finely minced shallots, parsley, ground pepper, thyme, bay leaf, and other fresh herbs


Canape = French for an appetizer prepared and served on toast or crackers
 
Compote = Combination of fresh or cooked fruits. May be served hot or chilled
 
Confit = To slowly cook pieces of meat in their own gently rendered fat



 

Coq Au Vin = A French dish of chicken, mushrooms, onions, and bacon or salt pork cooked in red wine

Pronounced "Coco-VAN"

From French, literally (Chicken in wine)

Coulis = Thick sauce made from pureed vegetables or fruits
Pronounced "Koo-LEE"
From French, Couleis ("To strain)
A vegetable coulis is commonly used on meat and vegetable dishes, and it can also be used as a base for soups or other sauces. Fruit coulis are most often used on desserts. Raspberry coulis, for example, is especially popular with poached apples. From Wikipedia
 
Crudites = Hors d'oeuvres consisting of raw vegetables served with a dipping sauce
 
Demi-Glace/Demi-Glaze = A term meaning "half glaze." This rich brown sauce begins with a basic espagnole sauce and beef stock, and is slowly cooked with Madeira or sherry until it has been reduced by half. The resulting thick glaze should be able to coat the back of a spoon and can be used as the base for many other sauces.

Yeah, I kind of stopped at the D's lol, but don't worry! I will have more parts hopefully! My laptop has been weird lately so I've slowed down my posting considerably. I have some written, but just not published yet. Think of this as a small preview :P

Stephanie, WWT

Eataly: New York

As I wrote in a previous post, here is my review of Eataly in New York City.
Now when I was in NY I didn't really know what this was exactly. I just ran into it by chance, attracted by a sign for gelato in a window advertisement.  Little did I know that I would be transported to Italy, through the amazing sights and smells of this Italian market located near the Flatiron Building in New York.

Eataly banner

As I stepped through the doors, I immediately knew that I had stumbled upon a culinary jackpot. Whether you are passionate about cooking food or eating food, Eataly has it all. From wine tasting bars to restaurants, to a huge market, to aisles of pasta, one can easily lose themselves in the chaos.

I made my way through the overwhelming sections of the market/restaurant madness watching as people crowded around for coffee or talked and laughed over a glass of wine. It was easy to get caught up in the hubbub and fail to see the beauty in the simple things spread throughout the indoor treasure trove of Italian wares.  A wall of mushrooms especially caught my eye, boasting exotic varieties that I hadn't ever heard or seen before. Surprises, like fresh garlic bunches hung from cart roofs and ugli fruit stared up at me from a basket. 

Look at the price, $50 a pound!

I kept on walking, enjoying just taking it all in, stopping to photograph a mozzerella station, where a man was making fresh mozzerella cheese by hand! Oh wait... is he looking at me? Now he's gesturing for me to come over where he is kneading the cheese in vats of warm water and... oh my.. he just handed me a ball of fresh mozzerella cheese, still warm and dripping wet. Um, ok.. awkward?

I wasn't sure what to do with the small wet ball of goodness laying in my palms so I took a bite of it right then and there. I probably looked foolish, but I knew, that I would never taste something so delicious as this bought in a package. There is truly nothing that can compare to fresh mozzerella cheese. I expressed my gratitude to the sweet man for his free gift of joy that clearly made my day. I had just tasted heaven.

Stephanie, WWT