Strawberry Tiramisu Cake

Here's a pretty and summery tweak on the classic Italian dessert. It's a caffeine-free recipe but nonetheless yummy. Another option: Substitute ladyfingers for sponge cake.

Yield one 9-inch cake

Ingredients:

1 pack ladyfingers

1/2 kilo strawberries, sliced 

      (set aside some for decoration)

2 tablespoons sugar

2 tablespoons water

3 egg yolks

1/2 cup sugar

1 cup mascarpone cheese

2 cups heavy cream

2 tablespoons confectioners' sugar

3 egg whites

2 tablespoons sugar

Instructions:

1  Place a 9-inch cake ring on top of a baking sheet. Line the bottom of the cake ring with a round piece of foil. Arrange ladyfingers on the bottom. Set aside.

2  Over low heat, cook sliced strawberries with sugar and water until syrupy.

3  Pour the syrup on the ladyfingers. Purée the softened strawberries with a hand blender. Set aside.

4  Beat the egg yolks and sugar over simmering water until warm. Add the mascarpone cheese and continue mixing until smooth. Add the puréed strawberries.

5  In a metal bowl, whisk heavy cream and confectioners' sugar until soft peaks. Set aside.

6  In another bowl, beat egg whites with sugar until soft peaks form.

7  Fold whipped cream into the egg yolk mixture, then fold in the egg white mixture until smooth. Pour mixture over the ladyfingers; smoothen the top with a spatula. Refrigerate the cake for 4 hours or until set. Decorate with more strawberries.

Carrot Cake Pancakes with Maple Cream Cheese Glaze

We took everyone's favorite pancakes and made them even better. This will definitely get your weekend off to a great start! 

Makes 6 to 8 medium pancakes

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients:

For the pancakes

1 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

pinch of salt, to taste

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 cup grated carrots,

       plus extra for garnish

1/4 cup chopped walnuts, 

      plus extra for garnish

1/4 cup chopped raisins

1/4 cup melted butter 

1 large egg

1 teaspoon vanilla extract

1/4 cup brown sugar 

1 cup buttermilk

      (No buttermilk? Use plain yogurt or sour cream instead)

 

For the glaze

1 cup cream cheese,

      softened to room temperature

1/2 cup maple syrup

Instructions:

1  In a large bowl, combine flour, baking powder, baking soda, salt, and spices. mix until combined.

2  Add carrots, nuts, and raisins, making sure each one is coated with the dry ingredients. Set aside. 

3  In another bowl, combine butter, egg, vanilla extract, sugar, and buttermilk. Combine with dry ingredients and mix with a spatula until no lumps remain.

4  Make the glaze:  In a bowl, mix together cream cheese and maple syrup until smooth. Set aside.

5  Place a non-stick pan over medium heat. To test if the pan is ready, sprinkle water over the surface. If the droplets sizzle, proceed with cooking the pancakes.

6  Ladle  1/2 cup batter into the  hot pan.  Wait until bubbles form. Once most of the bubbles have dissipated, use a spatula to gently flip the pancake. Cook for about 2 to 3 minutes more until pancake is golden brown.

7  Place pancake on a plate and spread glaze on top. Add more pancakes and glaze until you make a stack.

8  Top with more glaze. Garnish with carrots and chopped walnuts.

Time-saving tip:   If pressed for time, use your favorite pancake mix, then  add carrots, spices, nuts, and raisins!  If you can't find  buttermilk, simply combine 1 tablespoon vinegar or lemon  juice and enough milk to make 1 cup.

Coconut Cupcakes

To end your family feast, bring these dainty cupcakes to the table. They're as pretty as they are delicious!

Makes 2 dozens

Prep Time 30 minutes 

Baking Time 16 to 18 minutes

Ingredients:

1 cup butter, cubed and softened

1 1/2 cups sugar

4 eggs

1 tablespoon coconut extract

2 2/3 cups all-purpose flour

2 teaspoons baking powder

1 cup milk

1/2 cup desiccated coconut

1 cup coconut flakes, toasted

For the buttercream icing

1 cup sugar

1/2 cup egg whites

1 1/2 cups butter, 

      cut into tablespoons, softened

1 tablespoon coconut extract

Instructions:

1  Preheat oven to 350ºF. Line two 12-hole muffin pans with cupcake liners.

2  In the bowl of an electric mixer, cream butter and sugar until light and fluffy.

3  Add eggs one at a time, beating for about 1 minute after each addition.

4  Add coconut extract and beat until combined. Reduce mixer speed to low.

5  In a separate bowl, sift together flour and baking powder. Add a third of the flour to the mixture, then add half of the milk. Repeat the process and beat just until well combined. Add the desiccated coconut.

6  Spoon or scoop the batter into the muffin pans, filling until about three-fourths full. Bake the cupcakes for 16 to 18 minutes or until a toothpick inserted in the center comes out clean.

7  Cool cupcakes completely on wire racks before frosting.

8  Make the buttercream icing:  Place sugar and egg whites in the heatproof bowl of an electric mixer and set over a pan of simmering water. Whisk constantly until sugar is dissolved, and mixture registers 140ºF on an instant-read thermometer. 

9  Transfer bowl to an electric mixer fitted with the whisk attachment. Beat on medium-high speed until fluffy and cooled, about 10 minutes. Continue beating until stiff , glossy peaks form. Reduce speed to medium-low; add butter a tablespoon at a time, beating well after each addition. Beat in coconut extract. Set aside until ready to use.

10  Once cupcakes are cooled, frost cupcakes with buttercream icing. Top with toasted coconut flakes.

Storage tip: Buttercream can be refrigerated in an airtight container up to 3 days or frozen up to 1 month. Bring to room temperature before using; beat on lowest speed until smooth, about 3 minutes.