Saturday, December 27, 2014

Individual Tiramisu Cakes

Individual Tiramisu Cake
One of the things I enjoy most about the holidays having time to cook things that are a little more time-consuming.  As I do every year, I sent out a family text soliciting menu requests.  Of course, many were the usual turkey, ham, broccoli casserole and the like, but one request harked back to several years ago:  Tiramisu Bowl Cake.

Given that our family has begun eating less, rather than prepare an entire bowl cake, which presumes that we would eat the entire thing in one sitting, I decided to prepare individual servings of Tiramisu Cake.  I searched (um, Googled) far and wide for a recipe that had the wonderful taste without some of the more excessive time requirements and found a delicious Tiramisu Layer Cake by bettina on

Rather than repeating the entire recipe here, I'll list my adjustments:

  • White Cake Mix (Duncan Hines, of course):  
    • use olive oil (NOT extra-virgin!!!) instead of vegetable oil
    • use 2 whole eggs rather than 3 egg whites
    • bake in self-supporting muffin/cupcake papers (which gives room for the topping) for 15 minutes
  • Cupcakes may be made several days in advance
  • Fill the cupcakes with the marscapone mixture (any large tip--I used Wilton 1G) after soaking with coffee liqueur.
  • Dust the top of the filled cupcake with cocoa.
  • Frost with flavored whipped cream and dust with cocoa.
  • Refrigerate until ready to serve.
  • Freeze leftovers to enjoy later!
These are a beautiful and delicious addition to any holiday table!

What about you?  What's cooking in your Savory kitchen?


Sunday, December 14, 2014

Fast Festive Treats: No-Fail Microwave Fudge

While I'd like to tell you that I have all the time in the world for preparing holiday treats--like our family's Traditional Dipped Fruit--but this year has been extremely busy.  It's been so hectic that I finally prepared my first batch of fudge just a few days ago.

My daughter is working, and in need of treats for office holiday parties, so I shared my Always-Reliable Microwave Fudge recipe with her.  I do have a more traditional recipe, but it can be affected by humidity, so I've been relying more and more on the microwave recipe.  Here 'tis; I hope you find it as fool-proof as I have.
Cut into 1" squares.

Always-Reliable Microwave Fudge

1 pound confectioner's sugar (sifted)
1/2 cup cocoa (sifted)
1/2 stick of butter (4 tablespoons)
1/2 cup evaporated milk
1/2 cup pecans (optional)
1 t. vanilla

In a microwave-safe bowl, stir together the sugar and cocoa.  On top, add the butter and milk, but do not stir.  Microwave for 2 minutes.

Immediately, stir in vanilla and nuts.  This sets up very quickly.  Spread about 1/2" thick on waxed paper and chill until firm, about 15 minutes.  Cut into 1" squares as it is very rich.

Serve on a lovely paper doily or in tiny fluted candy papers.

You'll be the hit of the party!

What's cooking in your Savory kitchen?