Lovin' From the Oven

Tiramisu

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It’s been a while, but I needed to post this recipe for me to refer back again and again. It’s arguably one of the easiest dessert I’ve ever made and the best part is there’s no turning on your oven involved over the hot summer! It’s a dessert that you can make ahead of time and serve whenever needed.

As you can tell, I’ve already made this recipe a couple of times (hence the different pans). I’ve made it for us, for gatherings, and even another time since the girls requested it. I’m actually surprised how much Ellie and Thea love it. There’s coffee, just a tad of rum, and all the things I did not care for as a child. Coffee was an acquired taste for me and I didn’t like the taste until I was in high school. Apparently, our kids are not the same as me.

It’s a dessert that the kids can easily help with. They helped dip the ladyfingers in coffee, spread the filling, and sprinkle cocoa powder on top. There’s really no wrong that you can do with this recipe.

I use Rodelle Gourmet Cocoa Powder with any recipe that asks for cocoa powder. The Dutch Processed, rich chocolate flavor is what makes my desserts. There’s nothing better.

This recipe is from A Cozy Kitchen and I’m so glad I stumbled across it to try!

Day 2: Flourless Fudge Walnut Cookies

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I’m sitting at the doctor’s office doing my three hour glucose test while blogging about cookies. Isn’t that a tad ironic? My results were a little high after the one hour test, so I had to come back and do the longer one. It’s no fun. I’m sitting in the corner seat starving and about to fall asleep.

I had my first miserable sleep last night, thanks to hauling pieces of the dresser up the stairs. I was feeling ambitious in the nursery and thought I’d be able to build the dresser by myself in a couple of hours. Boy, was I wrong. Not only did I not even come close to finishing, but I woke up this morning with sore forearms, legs, and HANDS. How weird is that?

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I’ve always been a fan of chocolate flourless cookies, so these were a no brainer for me to try. Flourless fudge walnuts cookies. How good do they sound? There’s another ironic thing.. this flourless recipes comes from King Arthur Flour. Thanks, I guess?

These cookies are definitely not the ones to pack and bring somewhere. They’re mushy, gooey, and fall apart in your hands. They don’t stack well and can be reshaped even after they’ve baked.

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I’ve always preferred a crispier flourless cookie with a soft interior, kind of like a meringue. These cookies are not it. They’re soft all around. They taste like raw cookie dough even after they’ve been baked. To me, that’s a wonderful taste. Others might not be as fond of the texture, though. Just a warning!

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Flourless Fudge Walnut Cookies

Ingredients

  • 2 1/4 cups confectioners' sugar
  • 1/4 teaspoon salt
  • 1 teaspoon espresso powder, optional but good
  • 1 cup cocoa powder, natural or Dutch-process cocoa
  • 3 large egg whites
  • 2 teaspoons vanilla extract
  • 2 cups chopped walnuts

Directions

  1. Line a baking sheet with parchment paper or Silpat.
  2. Whisk together the egg whites and vanilla. In a separate bowl, whisk together the dry ingredients, except for the nuts. Stir the wet and dry ingredients together. Scrape the bottom and sides of the bowl, and stir again until smooth. The sticky batter will be the consistency of a thick syrup. Add the chips and/or nuts, if you're using them.
  3. Drop the batter onto the prepared baking sheets in 3" circles (for large cookies), or 1 3/4" to 2" circles (for smaller cookies); a tablespoon cookie scoop or teaspoon cookie scoop, respectively, work well here. Let the cookies rest on the baking sheets for 30 minutes, while you preheat your oven to 350°F.
  4. Bake the cookies for 7 minutes (for smaller cookies), 8 to 9 minutes for the larger cookies; they should spread slightly, become somewhat shiny, and develop faintly crackly tops. Note: large cookies with added chips/nuts will need to bake for 10 minutes.
  5. Remove the cookies from the oven, and allow them to cool right on the pan. When they're nearly cool, carefully loosen them from the pan with a spatula.

https://lovintheoven.com/day-2-flourless-fudge-walnut-cookies/

Coffee Ice Cream Float

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You guys know how much I love my Nespresso VertuoLine machine, right (and it’s on sale right now for $199!)? It makes coffee for me and espresso for my DH with the touch of a button. It’s just a tad too hot for me to drink coffee these days, so I decided to add a little spin and make it cold! It’s quite simple, really.IMG_7569   All you do is brew a cup, stick it in the fridge, and voi-la! You’re done! If you’re me, though, you know that’s not enough. Three scoops of ice cream should do it.IMG_7584

Yup, that’s good. Reallllllll good. IMG_7586

Mix it up with your straw and you’ll get that frothy goodness on top.IMG_7613There’s nine different coffee flavors and four different espresso flavors to choose from, so don’t let my flavor choice stop you. Mix it up with different coffee and ice cream flavors!

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Coffee Ice Cream Float

Ingredients

  • 1 Vanizio pod
  • 3 scoops of coffee chocolate chip ice cream

Directions

  1. Brew your vanizio pod in the Nespresso Vertuoline machine. Refrigerate your cup for at least an hour.
  2. Once the coffee is cold, remove from the fridge and put in the three scoops of ice cream.
  3. Enjoy!

https://lovintheoven.com/coffee-ice-cream-float/

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