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On the ninth day of Christmas my true love gave to me nine ladies dancing...so I used the lady fingers to make tiramisu! This is a recipe I originally posted as part of my international recipes series. I thought it would be perfect to repost for our 9th day of Christmas because it's my favorite recipe that uses lady fingers.
This would be a lovely dessert to share on Christmas. And it freezes beautifully! I have a sister-in-law who is part Italian, her mother is from Italy (born and raised). They kindly shared their recipe for Tiramisu with us. It is also a coffee-free version "for those Mormons." It uses hot chocolate and it's very delicious. They made a lot of individual servings for my brother and sister-in-law's wedding, it was so good! My husband told me he loves tiramisu, but he likes the kind made with the fake coffee. So this led me on a hunt for a recipe that would work for his desires (since he wanted it for his birthday and Father's Day). Well all the recipes I found used coffee and liquor. In the end I adapted both recipes I had to create this tiramisu that still has the coffee bite without the coffee. The drink I used is called Pero and is actually barley based. It comes in other brands as well such as Postum, Inka, Cafix, and others. It has a very strong flavor but is caffeine free. It's a very popular drink in other countries. My husband said he had it in Chile often when he lived there.
If Mascarpone Cheese is too out of your price range (I was blessed to find it on sale), cream cheese can be substituted.
I hope you'll enjoy this coffee-free tiramisu! It's pretty simple to make and really delicious! It was all eaten at the Father's Day dinner we went to. Check out our other 12 Days of Christmas Recipes:
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It’s the eighth day of Christmas, but there are no maids a milking here. Instead, there’s a vegan pumpkin eggnog recipe for you! Traditionally made with milk, cream, and (obviously) eggs, this vegan version uses plant based milk, coconut cream, and a variety of other ingredients to create this eggnog and pumpkin pie crossbreed.
I tried out SEVERAL different versions of this recipe, and it has finally received an emphatic thumbs up from a judge who doesn’t even like coconut or nutmeg. So you know it’s a winner! Vegan Pumpkin Eggnog
YUM! So good. I hope you give it a try. If you have tried out any of our 12 Days pf Christmas recipes so far, be sure to post a picture and tag us on Instagram @3WinksDesign. We’d love to see! You can check out the other Days of Christmas so far here:
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Are you ready for another pretty, even elegant dessert? For 7 Swans a Swimming, I decided it would be amazing to make Cream Puff Swans! I thought I had come up with a wonderful and original idea! Then I looked on Pinterest and learned that isn't very original. But, I think it is still wonderful, so I made them anyway with my own twist! I filled them with a layer of Eggnog Custard and whipped cream. Swans must have whipped cream feathers! I think that they came out pretty sweet! (Even though in reality there is very little sugar in this recipe!) These swans would be the final piece de resistance at any dinner party! Or, they will make my grandchildren very happy! Either way it is a win.
A long time ago, when we had just begun blogging, I gave you the recipe and taught you how to make choux pastry and cream puffs on this post. I used that exact same recipe to make my swans. The difference is in the size and the way I made the swan bodies and heads.
When the pastry came out of the oven, they looked like this:
The heads do not need to bake as long as the bodies do. Watch them and remove them. It is probably best if you put them on a separate baking sheet so that you can slip it out of the oven quickly so that the bodies don't fall. Carefully peel them off of the waxed paper. They are fragile! (Pipe extras!)
While the cream puffs were baking, I whipped up the Eggnog Custard Filling. It is very easy to make and perfect for Christmas Geese! Here is the recipe:
Once the custard is ready and the pastry is out of the oven and cooled, decide how you want to orient your swans. After all of my work to try to get them the same shape and size, they still rose and puffed the way they wanted to! It all worked out alright in the end though. Ha Ha.
The idea is that you cut the body open along the back of the swan so that as you fill the body with custard and whipped cream, the body will spread slightly and it will look like it has wings on the side. So, take a puff and slice it like this:
Next, I used a spoon and filled the inside of the body about half to 2/3 of the way full with custard, saving room for whipped cream. Let them set for a little while. When the pudding is stiffer, it will hold the head in place. I worried that the head would fall, but I didn't have any trouble at all!
After putting in the Eggnog filling, I whipped up the whipping cream and put it into a piping bag. I filled the cream puff the rest of the way, letting it fatten up. Then, I added the heads to the front of the body. Using a leaf tip, I covered the back of the swan with feathers.
You can embellish your swan however you would like! I have seen wreaths piped around the neck, or a heart on the back. For the last touch, I sprinkled them with powdered sugar so that the swan's head would be white! I put them on a blue and white platter to simulate a lake.
And there you have it! Seven Swans a Swimming! They are much easier to make than you might think and when you need a real show stopper, these are pretty impressive!
Be sure to click to our home page and scroll through the other 6 days of Christmas that we have already covered. Let us know if you have tried any of the recipe or if you plan to. We would love to hear how it goes for you!
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It's Lindsey, and I'm back with another French recipe for the sixth day of Christmas, a quiche for Six Geese a Laying! Now of course, the song says six geese a laying, but don't worry, this recipe calls for regular chicken eggs.
Obviously, while I was living in France I ate a lot of quiche. Quiche is such a quick and simple meal, and you can spruce it up any way you like! This quiche recipe is very basic and just calls for spinach, but you could easily add anything else you'd like to it. For example, it would be very easy for you to chop up some onion and toss it in to this quiche recipe. Or you could fry up some bacon and chop it up and sprinkle it into the filling once it is in the crust. You could also slice up zucchini and place them on the bottom of the crust and pour the egg filling over the top for a nice Quiche Courgette (courgette is the French word for zucchini.) A word on the crust. When I was in France you could pie pre-made crusts and would be labeled pate brisee or pate feuillette. Pate brisee is what they use for quiche. As I did some research into how you make pate brisee, I realized it was very similar to our basic pie crust. They usually make it with butter, but as you know, we make our pie crust with shortening and it works just as well. So here it is, my basic French Quiche recipe, you are going to love it! |
Creators of Hot Cocoa Bombs! (copyrighted)
Author
Helen Reynolds: Mother of six children , grandmother to eleven! I love to cook, craft and create things and I especially love doing that with my family, So, when my lawyer daughter, Lindsey, my artist daughter, Madalynn, and I came up with the idea of Hot Cocoa Bombs, this blog was born. Then, one more daughter, with her technical and science skills, plus creativity has joined in to round us out! Read more about us here! Archives
May 2024
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