I got a 97!!!!! I am so proud of myself! lol I really didn’t think it would go this well! It was a struggle but I made it! (I got 3 points off for not putting enough sauce on the mousse :()
So I edited this recipe to fit my tastes, I cut back on the sugar and Brandy. It turned out really well. So I will post the recipe as Food Network suggests and put my edits in brackets
1 Firm Pear peeled and thinly sliced (the recipe recommends an Anjou or Bartlett, neither of which I had heard of, or could find a H.E.B. So I went with my favorite, the Asian Pear!)
1/2 cup Pear juice or nectar [3/4 cup]
1/2 cup Brandy [1/4 cup]
1/4 cup granulated sugar [I cut the sugar out]
1 teaspoon fresh lemon juice
1/8 teaspoon kosher salt [I didn’t have any, so I used normal table salt]
16 oz. mascarpone cheese
1 1/2 cup cold heavy cream
3/4 cup confectioner’s sugar [1/2 cup, but I really don’t think you need even that much]
1 teaspoon vanilla extract
1/2 teaspoon finely ground white pepper
27 soft ladyfingers
1. Toss Pear, Pear juice, brandy, sugar, lemon juice, and salt in medium bowl. Cover with plastic and set aside
2. Beat mascarpone, cold heavy cream, confectioners’ sugar, vanilla, and white pepper on medium speed until combined (about a minute). Increase mixer speed to medium-high and beet until light and fluffy (1-2 mins more) DO NOT OVERBEAT
3. Line a 9 by 5 loaf pan with plastic wrap leaving a 2 in overhang on all sides.
4. Arrange 9 ladyfingers in the bottom of the pan. Top with half of the pears and drizzle with 3 tablespoons of pear liquid.
5. Spread 1 cup of mascarpone mix on top. Repeat the layering process once. (ladyfinger, pear, pear juice, mascarpone)
6. Add another lady finger layer (this will be the 3rd) Drizzle with pear juice
7. Cover with plastic and refrigerate at least 8 hours
8. SAVE THE EXTRA MASCARPONE MIXTURE!
9. Lift the tiramisu out of the pan, using the plastic wrap and invert onto a platter. Let the extra mascarpone mix come to room temperature. Cover the sides and top with the extra mascarpone mix.
It looked really pretty when all done. When I cut it you could see the strata inside! My family ate it before I could get a picture of it cut XD
1 cup softened butter
1 cup sugar
1 egg yolk
1 teaspoon vanilla extract
2 1/2 cups flour
1/2 teaspoon salt
2/3 cup Nutella (or more if you like it chocolately)
1/4 cup finely chopped hazelnuts
1. Cream softened butter and sugar until light and fluffy.
2. Beat in egg, egg yolk, and vanilla.
3. Combine flour and salt. Gradually add to creamed mixture and mix well.
4. On a lightly floured surgace, roll cookie mix into a rectangle.
5. Spread Nutella up to 1/2 in of the edges. Sprinkle with hazelnuts.
6. Roll up the dough, starting with the long side.
7. Wrap in plastic. Refrigerate for 2 hours or until firm. (This is really important!!! If you don’t let it harden your cookies will look ugly like mine die!)
8. Unwrap and cut into 1/4 in slices. Place 2 in. apart on ungreased baking sheets. Bake at 375 deg. F for 8-10 mins or until edges are lightly browned.
I dipped my cookies in chocolate and then sprinkled them with hazelnuts to hide the ugly parts of my cookies. (I didn’t let the cookie mix harden so the Nutella smeared)
I worked Open House for the first time last weekend and it was awesome. I was able to meet fellow students who were further along in the program than I was as well as interact with potential students. It was nice hearing everyone’s story. A lot of these students have over come so many obstacles to be there and do what they love; it was really moving. Anyways, here are some pictures. 😀
This recipe is super easy and very flavorful! Perfect for winter.
Ginger Snaps: makes 3 doz.
1 cup packed brown sugar
3/4 cup vegetable oil
1/4 cup molasses
2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/3 cup granular sugar (for decoration)
1. Preheat oven to 375 Deg. F
2. In a large bowl, mix brown sugar, oil, molasses, and egg.
3. In a separate bowl combine flour, baking soda, salt, cloves, cinnamon, and ginger. Stir this into the molasses mixture.
4. Roll the dough into 1 1/4 inch balls. Roll the ball into the granular sugar and place them on 2 inches apart on the cookie sheet. (They will expand!)
5. Bake for 10-12 mins or until the center is firm. (I like them extra snappy so I let them cook a little longer)
These are the dough balls before I baked them!