Easy Tiramisu

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

1. 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.
2. 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 8x8'' or similar size pan.
3. Smooth half of the mascarpone mixture over the top. Add another layer of dipped lady fingers. Smooth remaining mascarpone cream over the top.
4. 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.

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APPLE CRISP COFFEE CAKE

INGREDIENTS

CAKE BATTER

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 1/2 cups sugar
• 1/2 cup butter (1 stick), melted
• 1 cup sour cream
• 3 eggs, lightly beaten
• 2 teaspoons vanilla extract
• 2 medium Granny Smith apples, peeled, cored, and finely diced

TOPPING

• 3/4 cup all-purpose flour
• 3/4 cup packed light brown sugar
• 1 cup chopped pecans
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup butter (1 stick), melted

GLAZE

• 2/3 cup packed light brown sugar
• 2 tablespoons apple cider
• 2 tablespoons butter

INSTRUCTIONS

1. Heat oven to 350 degrees. Grease a 9x13-inch baking pan.
2. Whisk together flour, baking powder, baking soda, salt, and sugar in a large bowl.
3. Stir in melted butter, sour cream, eggs, and vanilla until smooth. Pour into prepared pan.
4. Sprinkle apples on top of batter.
5. In a medium bowl, stir together all topping ingredients until thoroughly mixed. Sprinkle on top of apples.
6. Place pan in oven and bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean.
7. Make glaze. Combine all ingredients in a small saucepan and place over medium heat until sugar and butter are melted. Drizzle over coffee cake. Serve warm or at room temperature.

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No Bake Classic Woolworth Cheesecake

Ingredients

• 1 3oz lemon Jell-0
• 1 cup boiling water
• 1 box graham cracker crumbs (3 cups) more for thicker crust divided
• 1 stick melted butter
• 1 8oz cream cheese
• 1 cup granulated sugar
• 5 tbsp lemon juice
• 1 can evaporated milk, well chilled or 1 1/2 cups heavy whipping cream

Instructions

1. Dissolve Jell-O in boiling water. Cool until slightly thickened. 
2. Mix 3/4 graham cracker crumbs and melted butter until well blended, press into bottom of the 9 X 13 pan to form a crust. Save rest of crumbs to sprinkle on top of dessert. 
3. Beat the Evaporated milk/heavy cream until fluffy. 
4. In a separate bowl, beat cream cheese, sugar and lemon juice with mixer until smooth.
5. Add thickened Jell-O and slowly mix in whipped evaporated milk.

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Two Ingredient Strawberry Fudge

Ingredients

• 1 16 oz can of strawberry frosting
• 1 12 oz bag of white chocolate chips

Instructions

1. Prepare a 9x9 pan by spray lightly with cooking spray and place a piece of parchment paper in the pan with extra hanging out so you can pull it out of the pan.
2. Over a double boiler or in the microwave, melt your white chocolate chips.
3. When chips are melted, remove from heat and stir in your strawberry frosting, evenly.
4. Spread in your prepared pan and place in fridge to set for 30 minutes. Cut into squares to serve.

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Texas-Style Blueberry Cobbler

Ingredients

• 12 Tablespoons Butter 1 1/2 sticks, divided
• 1 1/2 cups Sugar plus more to sprinkle on top
• 3 cups Blueberries
• 1 teaspoon Lemon Zest grated
• 1 1/2 cups Flour
• 2 1/2 teaspoons Baking Powder
• 1/2 teaspoon Salt
• 1 1/2 cups Whole Milk or Buttermilk

Instructions

1. Preheat oven to 350 degrees.
2. Place 4 Tablespoons Butter in 9 x 13 baking dish. Place in oven and let butter melt, watching carefully.
3. In a medium-size bowl, stir together blueberries, 1/4 cup of sugar and lemon zest. Set aside.
4. In a large bowl, stir together flour, baking powder, remaining 1 1/4 cup of sugar, and salt. In a microwave-safe bowl, melt remaining 8 Tablespoons of butter. Whisk in melted butter (let cool for several minutes before adding) and milk. Stir until smooth.
5. Remove baking dish from oven and pour batter into the pan.
6. Dollop blueberry mixture evenly over batter. Generously sprinkle with sugar.
7. Bake until golden brown and edges are crisp -- about 42-48 minutes.
8. Serve with vanilla ice cream or homemade whipped cream.

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Dutch Butter Cake Recipe

Ingredients 

• 2 cups (250 grams) all-purpose flour
•  8 ounces (1 cup) unsalted butter
•  2/3 cup (150 grams) sugar
•  1/4 teaspoon salt

Instructions

1. Preheat oven to 350 degrees F. Line an 8×8 baking dish with foil.
2. Melt the butter and mix it with the flour, sugar, and salt until just combined. Don’t overmix. Press into the bottom of prepared pan.
3. Bake at 350 for 30 minutes until the edges just start to turn golden. The middle will still VERY gooey, but the cake is definitely done at this point. Allow to cool completely before removing foil from pan and cutting into squares.

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Millionaires Cookie Bars!

Ingredients

Cookie Bars

• 275 g Plain Flour
• 1 tsp Bicarbonate of Soda
• 1/2 tsp Salt
• 1 tbsp Corn Flour
• 115 g Unsalted Butter
• 55 g Granulated Sugar
• 135 g Light Brown Sugar
• 1 medium Egg
• 1 tsp Vanilla Extract
• 100 g White Chocolate Chips
• 100 g Milk Chocolate Chips
• 100 g Dark Chocolate Chips

Homemade Caramel

• 200 g Unsalted Butter
• 3 tbsp Caster Sugar
• 4 tbsp Golden Syrup
• 397 g Condensed Milk (one tin)

Chocolate Decoration

• 100 g White Chocolate
• 100 g Milk Chocolate
• 100 g Dark Chocolate
• Grams - Ounces

Instructions

For the Cookie Bars

1. Preheat your oven to 190C/170C Fan and line a 9x9inch Square Tin with parchment paper, and leave to the side for now. 
2. Whisk/Mix the Plain Flour, Bicarbonate, Salt and Cornflour together so its evenly distributed – leave to the side. 
3. In a larger bowl, melt the butter. Add in the two sugars, and whisk for about 2 minutes so the sugar starts to dissolve and the mixture is smooth. Add in the Egg and the Vanilla, and whisk again briefly till smooth. (I used an electric whisk) 
4. Add in the Dry Ingredients and the Chocolate Chips and mix with a spatula till a thick cookie dough is formed. 
5. Press the mixture into the bottom of the tin. Bake the traybake in the oven for 18-22 minutes, until the top of the cookie bake looks ‘dry’! 
6. Leave to cool whilst doing the next stages. 

For the Caramel

1. In a large saucepan pour the Condensed Milk, Unsalted Butter, Sugar, and Golden Syrup and melt on a medium heat till the Sugar has dissolved – stir frequently to stop anything from catching. 
2. Once the Sugar has dissolved, turn the heat up high and let the mixture come to boiling point and boil for 5-7 minutes stiring constantly so that the mixture doesn’t catch. BE CAREFUL as the mixture is
3. VERY hot and can burn you if it splashes back! 
4. The mixture will be ready when it has changed to a slightly darker golden colour, and has thickened to a soft fudge texture! 
5. Pour the caramel onto the Cookie Bars and leave to set for one-two hours on the side. 

For the Chocolate

1. Melt your three chocoaltes carefully till smooth - I personally do this in the microwave.
2. Drizzle over the caramel in a swirly pattern, or however you fancy, and leave to set fully on the side, or in the fridge.

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