Monthly Archives: June 2020

Ingredients

• 1 1/2 cups heavy whipping cream
• 8 ounce container mascarpone cheese ,room temperature
• 1/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups cold espresso
• 3 Tablespoons coffee flavored liqueur ,optional (Kahlua or DaVinci brands)
• 1 package Lady Fingers ,Savoiardi brand can be found in the cookie aisle at your local grocery store, or online
• Cocoa powder for dusting the top

Instructions

• Add whipping cream to a mixing bowl and beat on medium speed with electric mixers (or use a stand mixer). Slowly add sugar and vanilla and continue to beat until stiff peaks. Add mascarpone cheese and mix just until combined. Set aside.
• Add coffee and liqueur to a shallow bowl. Dip the lady fingers in the coffee (Don’t soak them–just quickly dip them on both sides to get them wet) and lay them in a single layer on the bottom of an 8×8” or similar size pan. 
• Smooth half of the mascarpone mixture over the top. Add another layer of dipped lady fingers. Smooth remaining mascarpone cream over the top.
• Dust cocoa powder generously over the top (I use a fine mesh strainer to do this). Refrigerate for at least 3-4 hours or up to overnight before serving.

Notes

Alcohol:

Tiramisu can be made with or without alcohol. This recipe calls for coffee flavored liqueur because I like that it enhances the coffee flavor, but other options are marsala wine or brandy. 

Make ahead and Freezing Instructions: 

Tiramisu is even better when made in advance, allowing the flavors to blend! It will keep in the refrigerator for 2 to 3 days.To freeze, make completely, but don’t dust with cocoa powder. Cover tightly with plastic wrap and then tinfoil and freeze for up to 3 months. Thaw in the refrigerator overnight and dust with cocoa powder a few hours before serving.  

Ingredients

• 1 cup black beans , drained and rinsed
• 1/2 bell pepper , finely diced
• 1 teaspoon chili powder
• 1 tablespoon cilantro leaves , chopped
• 1 cup (4 oz) shredded cheese, such as cheddar or pepper jack
• 2 frozen 9-inch square puff pastry sheets

Instructions

• Preheat oven to 400F. Spray a large baking sheet with non-stick spray.
• Remove the puff pastry sheets from the freezer and allow to thaw while preparing the black bean mixture.
• In a large bowl, combine the black beans, diced bell pepper, chili powder, chopped cilantro leaves, and shredded cheese. Mix well.
• On a large clean surface, unfold the thawed puff pastry. Cut each 9-inch puff pastry square into quarters to make a total of 8 puff pastry squares about 4 ½ inch each.
• Place about 2 tablespoons of the bean mixture in the center of each puff pastry square (do not over-stuff!).
• Fold each square in half to make a triangle and pinch the sides together taking care to not get any bean mixture onto the edges of the triangles. Use a fork to press down on the edges and seal the puff pastry triangles.
• Gently place the puff pastry triangles onto the greased baking sheet and bake for 12-15 minutes at 400F, or until the puff pastry triangles are golden brown and flaky on top. Remove from heat and allow to cool 5-10 minutes before serving.
• Serve warm with your favorite dip, such as salsa, guacamole, or sour cream.