Foodgasms
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the bakery where i live is now making Tiramisu(sp?) and damn it's orgasmic!
the slight coffee taste, the texture of it on my tongue, the sweetness....mmmmmmmm damn good
the slight coffee taste, the texture of it on my tongue, the sweetness....mmmmmmmm damn good
Delicacy
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MoonShadowLady said:the bakery where i live is now making Tiramisu(sp?) and damn it's orgasmic!
the slight coffee taste, the texture of it on my tongue, the sweetness....mmmmmmmm damn good
Tiramasu is delicious. Is the bakery using marscapone or making it the old-fashioned way and using custard?
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Delicacy said:
its spelled Tiramasu? good to know
old fashioned way with custard....i could eat that every day!! yummmmmmmy!
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Delicacy said:No no no no no. You had it right. Tiramisu.
hell, i would look it up but i don't want to....if i get a chance i'll post a picture of it.....they have single servings (which look so cute) and then a whole cake.....wait...is it a cake or something else
sorry for the Jessica Simpson-like question
Typically, it's just categorized as a layered dessert (made with ladyfingers), but there are adaptations of the original, such as a layer cake.MoonShadowLady said:hell, i would look it up but i don't want to....if i get a chance i'll post a picture of it.....they have single servings (which look so cute) and then a whole cake.....wait...is it a cake or something else
sorry for the Jessica Simpson-like question
Wiki is my friend.
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Collette said:Typically, it's just categorized as a layered dessert (made with ladyfingers), but there are adaptations of the original, such as a layer cake.
Wiki is my friend.
thanks sweetie...and for your help...i'll send you one
Here are some of my favorite Christmas cookies
http://i74.photobucket.com/albums/i278/emcarey/Cookies002.jpg
Chewy Chocolate Gingerbread Cookies
Makes 2 dozen
7 ounces best-quality semisweet chocolate
1 1/2 cups plus 1 tablespoon all-purpose flour
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 tablespoon cocoa powder
8 tablespoons (1 stick) unsalted butter
1 tablespoon freshly grated ginger
1/2 cup dark-brown sugar, packed
1/2 cup unsulfured molasses
1 teaspoon baking soda
1/4 cup granulated sugar
1. Line two baking sheets with parchment. Chop chocolate into 1/4-inch chunks; set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
2. In the bowl of an electric mixer, fitted with the paddle attachment, beat butter and grated ginger until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
3. In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.
4. Heat oven to 325°. Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely
http://i74.photobucket.com/albums/i278/emcarey/Cookies002.jpg
Chewy Chocolate Gingerbread Cookies
Makes 2 dozen
7 ounces best-quality semisweet chocolate
1 1/2 cups plus 1 tablespoon all-purpose flour
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 tablespoon cocoa powder
8 tablespoons (1 stick) unsalted butter
1 tablespoon freshly grated ginger
1/2 cup dark-brown sugar, packed
1/2 cup unsulfured molasses
1 teaspoon baking soda
1/4 cup granulated sugar
1. Line two baking sheets with parchment. Chop chocolate into 1/4-inch chunks; set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
2. In the bowl of an electric mixer, fitted with the paddle attachment, beat butter and grated ginger until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
3. In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.
4. Heat oven to 325°. Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely
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