Talk about a great Memorial Day weekend to kick off the start of warm sunny weather!
I was at my cabin this weekend with family and friends, so it was a perfect time to sit back and bake. Up at our cabin, we have limited supplies so its always interesting to see what kind of things double as a cake turntable or a stand mixer.



We made three different desserts this week: oreo brownies, rhubarb crisp, and a tiramisu cake.
I wanted to make a light cake to eat during the warm months, and the cake version of the classic tiramisu certainly doesn't disappoint.


Tiramisu Cake

From (with edits to) : Call Me Cupcake

For the sponge cake:
3 eggs
1 1/4 cup sugar
1/2 cup milk
50 grams butter
3 dl all purpose flour
1 1/2 tsp baking powder
1 tsp vanilla extract

Preheat oven to 350 degrees F. Butter and flour two round round 6 inch (I used an 8 inch pan, but barely had enough zabaglione) cake pans.
Whisk eggs and sugar until white and fluffy. Heat the milk and butter in a sauce pan until the butter has melted. Gradually add the milk mixture to the batter. Mix the flour and baking powder in another bowl and then add it to the batter. Divide the batter evenly between the prepared pans.
Put the pans on the lower rack in the oven and bake for about 30-35 minutes or until a toothpick comes out clean.
Let pans cool on a rack for 15 minutes. Invert the cake onto parchment paper. Let cool for a while and then cut both cakes in the middle.

For the coffee marsala syrup:
1/2 cup strong coffee or espresso
1/4 cup marsala wine
1/4 cup sugar
Make the strong coffee or espresso. Mix with marsala and sugar in a saucepan. Let boil for about 4-5 minutes. Pour into a bowl and let cool completely.


For the zabaglione with mascarpone:
4 egg yolks
1/4 cup sugar
2 tsp vanilla
1 tup mascarpone cheese (250 g)
1 cup cream + 2 tbsp sugar
Beat egg yolks and sugar until light and fluffy, about 5 minutes. Put the bowl over simmering water and add vanilla. Mix constantly until the mixture starts to thicken (this can take a while, about 10 minutes). Be careful so you don't make scrambled eggs! Remove from heat and let cool. Strain the mixture to get rid of cooked egg bits. Put in fridge until completely cold.
Mash the mascarpone cheese in a separate bowl until soft and creamy (do not whip, that will ruin the texture)
In another bowl, whip the cream and 2 tbsp sugar until soft peaks form.
Mix the mascarpone and whipped cream together (by hand, but don't overwork it). Add the cold zabaglione. Put the bowl in the fridge for 1-2 hours.
For the Assembly:
Cocoa powder
Grated milk chocolate (about 100 gram)
Spoon a few tablespoons of coffee syrup on each cake layer (on the cut side). Put the first layer on a cake stand and spread mascarpone cream on it. Powder cocoa on top.
Repeat steps 2 & 3 until all layers are used.  
Garnish with grated chocolate. Let the cake stand in the fridge for a while to make it more stable.


(I didn't use the cocoa powder, because I wanted to bring out a more vanilla flavor, but a more traditional tiramisu would use it.)


Enjoy!
It's a very nice day today for Mother's Day, and I decided to not procrastinate on getting my mother a gift this year. I had everything planned out and ready by the time this morning rolled around, and I was excited to try a techniques I've been seeing all over Pinterest lately. Well, two techniques, one baking related, and one not so much.

The first was idea was making a card with crayon drip art. (Check out some really cool examples here.) So, I taped crayons to a canvas and started to melt them with a hair dryer, as most instructions tell you to do. However, when I did this it started spraying hot wax everywhere but the canvas. So there I was covered in colorful wax, with only a minimal amount actually on the card. I ended up deciding to continue on (I have no idea what kind of logic convinced me to do so) until I got enough on the card. Let's just say, I spent a long time afterwords scraping wax off of the floor. I did, however, get a very nice looking card out of the mess.

The second (and far more successful) gift was baking related. It's called a cupcake bouquet, and I thought it would be a great gift for my mother for Mother's Day. They are simple to make and are amazing center pieces for tables and dessert tables.



Cupcake Bouquet DIY

You will need:







I made these chocolate cupcakes with a ganache filling from Brown Eyed Baker.
But instead of chocolate icing I used this raspberry butter creme recipe from Laura in the Kitchen.
And they turned out heavenly, so I would highly recommend them.

If you aren't sure how to frost cupcakes like roses, check out this post or this video!

First, place the Styrofoam ball into the flower pot. Then place toothpicks in places your think you will want cupcakes. You will most likely move most of them around later, but do this just to get a general idea of where you want them to go.
Place toothpicks near the bottom of the Styrofoam at a 45 degree angle so the cupcakes won't slide off.


Next, place another toothpick next to the ones you already placed so two toothpicks will hold one cupcake. Carefully slide the cupcakes onto the toothpicks.


Cut approx. 4 inch squares out of the green tissue paper. You will need anywhere from 20 to 40 squares depending on your cupcake placement. The more uniform they are the better your arrangement will look.


Once all the squares are cut, fan fold them, pinch the end, and tape the pinched end shut. The trifold should be pretty loose for a better looking "leaf".





Finally, arrange these paper leaves around the cupcakes. You may have to tape some of them, but others you can slide under the cupcakes and they will hold just fine.


So there is your finished product! Its super fun to make and everyone was very impressed.

A special thanks also to my mom as well for everything she has done for me!

Until next week! (oh yea and my bad not getting this post out until 9pm, so Mother's day is coming to a close, but better late then never!)

Last week got busy, so I didn't post anything, but I'm here this week with an amazing recipe for everyone!

For two consecutive weeks now I have made things with Nutella, but even though I find it hard to believe, some people don't like it. These cookies are the perfect medium. They bring in a subtle flavor of Nutella, but it isn't very strong.



Another thing about these cookies is they stay super soft and moist even 3 days after they are made. I know I'm always disappointed when the fresh out of the oven, gooey chocolate chip cookies I made get rock hard within the hour.

Nutella Cranberry White Chocolate Cookies

From: diethood
Yields: 3 dozen

For the cookies:
2 sticks butter, soft
1/2 cup Nutella
1 cup packed light brown sugar
1/2 cup sugar
1 teaspoon baking soda
2 eggs
2 teaspoons pure vanilla extract
3 cups all-purpose flour
1 bag (12-ounces) white chocolate chips, divided
1 bag (5-ounces) dried cranberries, divided

Preheat oven to 350. Set out an ungreased cookie sheet. In a large mixing bowl, combine butter and Nutella; mix until creamy. Add light brown sugar, sugar, and baking soda; continue to beat until combined. Beat in eggs, one at a time. Add vanilla and continue to mix until thoroughly combined.

Add flour in batches; beat each batch until combined. You may have to stir in the last batch of flour. Stir in 1/2-bag of white chocolate chips and 1/2 bag of dried cranberries. Drop by rounded spoons on prepared cookie sheets, 2 inches apart. 

Bake for 9 to 11 minutes, or until edges are just browned. Cool on cookie sheets for 2 minutes then transfer to wire rack. Decorate with the rest of the white chocolate chips and dried cranberries as they cool. Cool completely before serving.


Enjoy!