Tiramisu with Espresso Stout

I realized I haven’t posted too much these last couple of months and have been completely neglecting my blog. February was a long month even though it was short in the number of days. But I’m back and I have a few delicious recipes up my sleeve that I’m excited to share! I love being in the kitchen and I get so excited every time I share a recipe and my photos. I’m making a promise to myself to make sure I make more time for it. Simply for the pure joy I get out of doing this!

Tiramisu is one of Brad’s favorite desserts and I have to say after eating these, it’s becoming one of mine! What’s not to love about a coffee and Amaretto flavored fluffy, decadent dessert?! Ugh now I want one.

My brother has been expanding his arsenal of delicious home-brews and sent me off with a tasty bottle of his newest concoction of Left Lane Brewing’s Espresso Stout.  It has hints of chocolate, caramel and of course espresso. I’m usually not a fan of stouts because they’re a little too heavy of a beer for me, but this one doesn’t leave you feeling like you just had an entire meal in a bottle.  It’s super smooth and a perfect partner for my tiramisu cups.  I decided to make these two ways. One incorporating the espresso stout in the recipe and one without.  Brad and I hands down loved the recipe with the stout incorporated so that’s what I’m sharing! You can always leave it out if you prefer but I suggest adding a bit more of your amaretto and coffee/espresso for that extra boost of flavor!

Ps. You can check out Left Lane Brewing and find out what other delicious brews they are mixing together here!

Ingredients:

• 6 egg yolks
• 1 cup very strong coffee or espresso if you have it
• 1/3 cup Amaretto + 2 TBSP
• 1 container of mascarpone cheese (8oz)
• 1 cup of espresso stout
• 1 cup of heavy cream, whipped
• 6 TBSP sugar
• 1 Tsp Vanilla
• Cocoa powder for dusting
• 1 package of lady fingers

Directions:

• In a shallow bowl, combine Amaretto, coffee, and stout and set aside
• In a separate bowl, mix together egg yolks and 3 TBSP of sugar. Beat until pale and fluffy.
•  If you prefer to not use raw egg, you can place the whipped eggs over a double boiler with simmering water and cook until they have thickened. You’ll want to cover the bowl and place in the refrigerator until cooled.
• Add mascarpone cheese and beat until just combined.
• Add remaining 2 TBSP Amaretto and vanilla and mix well.
• In a separate bowl beat heavy cream and remaining 3 TBSP sugar until fluffy and whipped.
• Fold in whipped cream into mascarpone mixture.
• Take lady fingers and dunk into amaretto, coffee, stout mixture. You don’t want them to be too soggy and fall apart but you want them to soak up the flavors.
• Place lady fingers across bottom of dish.
• Scoop mascarpone mixture on top of lady fingers until covered.
• Sprinkle with cocoa powder.
• Repeat layering steps until dishes are full. Cover with plastic wrap and let chill in refrigerator for at least 2 hours until ready to serve.
• Top with raspberries or other fresh fruit and dig in!
• Of course you’ll probably have a little left over beer, it’s the perfect drink to have alongside one of these!

Pumpkin Pudding Mousse

It’s the first official day of Fall! What better way to celebrate than with a pumpkin dessert?  How about a pumpkin pudding mousse?  Fall is my absolute favorite time of the year. You can’t go wrong with anything pumpkin flavored. This pumpkin pudding has more of mousse texture to it, rather than a pudding but it’s a great combo of both!

Ingredients:

• 1 can sweetened condensed milk
• 1 can pumpkin puree (15 ounces) – Not pumpkin pie mix
• 1 teaspoon ground cinnamon
• 1 teaspoon ground allspice
• 1 teaspoon ground cloves
• 1 teaspoon ground ginger
• 1 package instant vanilla pudding mix
• 1/4 cup water
• 2  8 oz containers of whipped topping
• 10 shortbread cookies broken into small bit size pieces

Directions:

• In a large bowl mix together milk, pumpkin puree, vanilla pudding mix, water and spices. Beat all ingredients until smooth and well blended.
• Gently fold in 1 container of whipped topping until it is well blended and you no longer see any streaks of whipped topping.
• Use a martini glass or any parfait dish you like.  Scoop a layer of pumpkin mixture and then sprinkle a few shortbread cookies. Top with another scoop of pumpkin mixture and more cookies.  Top with a scoop of whipped topping. Sprinkle cinnamon on top for garnish. If you’re like me and love whipped topping, I added a layer of whipped topping in the middle of the layers!
• Let refrigerate for at least an hour to let the cookies soften up under the pumpkin mixture. The longer they sit, the softer the cookies become. Serve cold and enjoy!

Almond Chocolate Chip Cookies

I love anything with almond in it.  It’s my weakness when it comes to anything sweet.  I like my cookies super soft so I leave them slightly under done. You don’t want to brown these too much, they’re way better on the softer side. I’m lactose intolerance but I started drinking almond milk, which is absolutely delicious. These cookies are perfect with it!

Ingredients:

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 teaspoon almond extract
• 2 large eggs
• 1 8oz can of almond paste
• 1 bag of semi-sweet chocolate chips
• 1/2 cup sliced almonds

Directions:

• Pre-heat over to 375 degrees
• Combine flour, baking soda and salt in a medium bowl and set aside.
• In a separate bowl beat together butter and both sugars until fluffy. The beat in the almond paste a little at a time until well combined. Add in vanilla and almond extract. Beat in the eggs one at a time. Gradually beat the flour mixture into the butter/sugar mixture.  Mix in chocolate chips and slices almonds.
• Drop tablespoon sized balls of cookie dough onto a greased baking sheet. Bake for 9-11 minutes.  Watch carefully so they don’t burn.