Tiramisu Lightened up for Valentine’s Day

February 14, 2013 By 17 Comments

Happy Valentine’s Day!!  Can I just tell you that it has been a very long Beth Week.  Our 10th wedding anniversary was on Sunday, Beth turned 24 again on Tuesday, and today is Valentine’s Day.  After a week of planning surprises and special stuff for my sweetie, I am just a wreck!  Still, I didn’t want to just phone it in for Valentine’s Day.  Thankfully, International Delight Light Iced Coffee was here to help me make a velvety, luscious tiramisu for my darling while saving me a little extra effort.  Together, we not only lightened up the effort; we lightened up the whole dessert!

Just because we are watching what we are eating doesn’t mean that we can’t enjoy a little treat from time to time.  Still, we do have to watch what we are putting into it our desserts.  The International Delight Light Iced Coffee help me to make a pretty quick take on tiramisu with a little bit of calorie savings as well.  On top of that, if you are a regular reader, you know that Beth is not overly fond of coffee of any sort.  So, while the texture of tiramisu may be something that she can get into, the flavor, even the smell, has always turned her away from it.  With that in mind, I picked the Mocha flavor and integrated that into the marscapone cheese so that we got barely a hint of the coffee, just enough to enhance the chocolate throughout the rest of the dish.

And yes, there is plenty of chocolate.  In addition to the mocha in with the marscapone, I added a fair amount of cocoa powder and then whisked it until it was light and fluffy.  I also made a double strength hot chocolate, sweetened with a little powdered sugar.  I drizzled that over cubes of pound cake (not lady fingers, I know, but trust me, you won’t put this down!).  I topped the drizzled pound cake with marscapone mixture and grated some dark chocolate right on top.  Beth could hardly taste the coffee flavor and definitely was not turning down a second bite!  For me, I was in heaven with a great big serving of the tiramisu and a glass of the International Delight Light Iced Coffee over ice.  YUM!!

tiramisu cups

Individual Mocha Tiramisu

Ingredients

1 cup milk
9 Tbsp cocoa powder, divided
3 Tbsp powdered sugar
8 oz marscapone cheese
1/2 cup Mocha Flavored International Delight Light Iced Coffee
1 lb frozen pound cake, cut into 1/2 inch cubes
dark chocolate squares for grating 

Directions

Heat milk over medium heat.  Add 6 Tbsp cocoa powder and whisk until completely combined.  Turn off heat and allow to cool completely.  Once cool, stir in powdered sugar until completely dissolved.  Pour into a container and refrigerate until ready to use.

In a large mixing bowl, combine marscapone, coffee drink, and 3 Tbsp cocoa powder.  Whisk until thoroughly combined and continue whisking until the mixture begins to thicken, resembling a thick whipped cream.  Scoop into a container and refrigerate until ready to use.

To assemble:  Add pound cake cubes to an individual serving bowl or glass.  Drizzle chocolate mixture over the pound cake.  Top with marscapone mixture.  Grate dark chocolate over the top.  Dig in and enjoy!

Are you a fan of International Delight products?  If not, why not?  If so, make sure that you join them on Twitter and Facebook for all of the latest updates. Check out our full shopping experience over in our Google + Album.

Do you enjoy tiramisu?  Give this version a try and tell us what you think?  What tips do you have for making a special dessert without all of the fuss?  Leave us a comment and let us know.

 

I am a member of the Collective Bias®  Social Fabric® Community.  This content has been compensated as part of a social shopper insights study for Collective Bias® and White Wave.  All opinions expressed are my own. #cbias #SocialFabric

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Betty Crocker Shake-N-Pour Dessert Mixes

September 18, 2012 By 125 Comments

 

Details …

 These mixes are so easy (and fun) to make that even your kids will want to get in on the action. Simply add water to the dessert mix, shake, and pour into your favorite baking pan. In a matter of minutes you and your family can enjoy that same taste you love, in a fraction of time. Fun is just a shake away! The varieties available include delicious Chocolate Brownie, Confetti Cupcake, and Chocolate Cupcake! You can find Betty Crocker Shake-N-Pour Dessert Mixes in the baking aisle at your local grocers!

 

Our Thoughts …

Sophie decided she wanted to make Grace a treat when she came home from school one day so I decided the Shake-N-Pour Brownies were perfect for a 4 year old to make! She helped add the water and then pour the batter into the baking dish. So simple! When Grace came home, Sophie took all of the credit for making these and left me in the dust but that is OK. This a great kid-friendly product to get your kids in the kitchen helping you!

The cupcakes will be used for a party for Grace. They are perfect in that they make 12 cupcakes so we won’t have lots of extra cupcakes laying around we feel like we need to eat!

We were sent this great gift pack that included all three varieties of the Betty Crocker Shake-N-Pour Dessert Mixes, 60 minute baking timer, Treat stand, and Oven mitt!

We are excited to giveaway the same gift pack to one of our readers! Good luck!

a Rafflecopter giveaway

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Firecracker Pizza Brownie

July 2, 2012 By 2 Comments

So back before Memorial Day, Trisha at posted her Red, White, and Blue Pizza Recipe over at Guilty and Guilt Free. I loved the idea as we were headed to my parents for Memorial Day and the only dessert my brother eats is brownies. (Yes, he is odd like that.) Well I had it all made but didn’t have time to decorate it before we left the house so Brian decorated the brownie when we got out there.

We did vary the toppings some and used the white as the frosting instead of the bananas. We did use the strawberries, raspberries, and blueberries though! I think Brian’s design looks like a firecracker. How great would this be to make for the 4th of July this week or another family gathering this summer?

 

What fruit toppings would you put on this brownie pizza? Leave us a comment and let us know!

 

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COOL WHIP Mint Chocolate Trifle Recipe

April 3, 2012 By 15 Comments


 

COOL WHIP Whipped Topping and trifles are like a peanut butter and jelly to me. They go together perfectly.

I was planning a dessert for Brian’s Mom’s belated birthday celebration. I was thinking about a cake and then I decided I wanted to make a trifle. I asked Brian what his mom’s favorite dessert was and he had no idea. (Reminder to myself: make sure all of my kids know that anything with chocolate is good with their mother!) So I decided to make the decision on the dessert. For some reason, I decided on chocolate mint dessert. I started looking online for a chocolate min trifle and couldn’t find one. So I started scheming with the disclaimer that I don’t normally make recipes but I knew I could do this. I had grand ideas of mint syrup and chopped up mints … I had about a million ideas in my head. Then I stopped and decided to keep it simple. So here is a beyond simple COOL WHIP Mint Chocolate Trifle!

Keeping with the simple theme, the ingredients are simple too and very few. So just buy two tubs of COOL WHIP, a Devil’s Food cake mix, Mint Oreos, mint extract, and fresh mint (optional garnish). Here are the ingredients …

 

Ta-da!!

 

Ingredients

1 Devil’s Food Cake mix prepared as directed on the box (eggs, oil, water)

2 tubs of COOL WHIP

1 package of mint Oreos

1 tsp mint extract

1 sprig of fresh mint

 

Directions

1. Prepare the Devil’s Food cake mix as directed on the box. Let the cake cool completely. Cut the cake into bite sized pieces.

2. Put all of the mint Oreos in a bag and bang the heck out of them so they are little crumbles. (A few big pieces are OK and might need to be sampled!)

3. Add both tubs of COOL WHIP and 1 tsp mint extract in a mixing bowl and stir the extract into the COOL WHIP.

4. Layer the cake in the bottom of a trifle dish (or large bowl) until the bottom of the bowl is covered.

5. Use a spatula to cover the cake layer with the mint COOL WHIP.

6. Sprinkle the crushed mint Oreos over the top of the COOL WHIP layer.

7. Repeat steps 4-6 another 2-3 times depending on the size of your bowl.

8. Place the mint sprig in the top as a garnish.

NOTE: Keep the dessert chilled until it is ready to serve.
Maybe simple really is best! This dessert was loved by all at the birthday celebration and will be added to my trifle recipe collection. Do you love trifles? Would you enjoy a mint chocolate trifle for your birthday? Leave us a comment and let us know!

Sponsored posts are purely editorial content that we are pleased to have presented by a participating sponsor. Advertisers do not produce the content. I was compensated for this post as a member of Clever Girls Collective, but the content is all my own.

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The Great Food Blogger Cookie Swap: Orange Pecan Cookies

December 12, 2011 By 1 Comment

This year we participated in The Great Food Blogger Cookie Swap. We aren’t really food bloggers in that we don’t only blog about food but we do loving sharing our recipes and this was a great excuse to make a new cookie. We decided to look through my grandma’s cookbook. We found a recipe on a piece of old newspaper that was for “Orange Cookies”. I say recipe loosely because the recipe was missing ingredients and directions, the cooking temperature was off as was the ratio of almost every ingredient in the recipe. The recipe sounded great though so we made it our mission to create a Orange Pecan Cookie that kept that original taste but held up like a cookie!

Orange Pecan Cookies

These cookies are light with a slight crisp to them.  The touch of orange flavor and the meatiness of the pecan compliment each other very well.  The recipe makes about 4 dozen cookies so be careful!  They can be pretty addictive and you won’t realize that you’ve eaten as many as you have!

Ingredients

1 C shortening
1 C white sugar
2 large eggs
1 Tbsp orange zest
3 Tbsp orange juice
2 C all purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 C chopped pecans (optional)

Directions

Heat oven to 350.

Beat shortening and sugar on medium speed for about 5 minutes.  Beat in eggs, juice, and zest until well blended.  Combine flour, baking soda, and salt in a medium bowl.  Add to shortening mixture and beat until fully combined.  Fold in nuts, if desired.

Drop by tablespoonfuls about 2 inches apart onto ungreased cookie sheets.  Bake 10-12 minutes or until edges are lightly browned.  Cool on cookie sheets for 4-5 minutes.  Place on cooling racks to cool completely.  Enjoy!

 

If you try these cookies, let us know. These are a new favorite at our house for sure and we have used this recipe for many cookie events already this year with a few more to go!

What is your favorite holiday cookie swap recipe? Leave us a comment and let us know!

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Hodgson Mill’s ‘Have a Grain Holiday’ Recipe Contest: Glazed Banana Bread

December 10, 2011 By 9 Comments

Beth has an addiction to making banana bread. We blame it on her mom who also has this same addiction. Of course, she then blames it on her mom (see a pattern here?!) “Grandma’s Banana Bread” is a common item seen coming out of our oven around here. Over the years, both Beth and I have taken her grandma’s recipe and challenged it to try and take it to the next level. From toppings to glaze to mix-ins, we have tried a lot. The glaze is one of my favorite variations but this time we decided to add Hodgson Mill Whole Wheat flour. Once again, this recipe stood up to the challenge.

The hardest part of the whole process?  Getting these pictures!  The kids kept leaning over the table asking if they could eat it!

 

Glazed Banana Bread

This is a take on my wife’s grandmother’s banana bread.  I added whole wheat flour and a simple glaze and cooked it just a hair less to take a very nice bread recipe to another level as a cake-like dessert.  This recipe calls for a large loaf pan, but we love to make mini loaves.  You can make about five of them with this recipe.  Just drop the cooking time down about 10-15 minutes.  When glazing, put your loaf (or loaves) on a cooling rack over a sheet pan to keep from making a huge mess.

Ingredients

Banana Bread

1 C ripe mashed bananas (about 3 medium bananas)
1 C Hodgson Mill Whole Wheat Flour
1 1/2 C all-purpose flour
1 C sugar
3 1/2 tsp. baking powder
1 tsp. salt
3 tbsp. vegetable oil
3/4 C milk
1 egg
1 C chopped nuts

Glaze

1 1/4 C powdered sugar
3 tbsp. milk

Directions

Heat oven to 350.  Grease and flour loaf pan.

Beat all bread ingredients on medium speed.  Scrape bowl at least once.  Pour batter into prepared loaf pan.

Bake 50-60 minutes or until toothpick inserted into the center of the bread comes out clean.  Remove from pan immediately and let cool 5-10 minutes while preparing glaze.

Mix glaze ingredients together until they are runny and sticky sweet.  Pour glaze over loaf and spread lightly.  Let loaf cool completely and coat with glaze once or even twice more depending on your tastes  Enjoy!

Let us know if you try this recipe! Leave us a comment on if this sounds tasty to you! Check out the Hodgson Mill Gift Card Giveaway that is happening right now too!

NOTE: This post is part of a sponsored campaign with Hodgson Mills and our entry in their “Have a Grain Holiday” Recipe Contest. No other compensation was received. All thoughts and opinions expressed are our own.

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Wordless Wednesday: Dessert…mmmmmmmm!

November 30, 2011 By 24 Comments

No Thanksgiving dinner is complete without dessert.  This year, we cooked up three beauties.  The pumpkin pie and pumpkin cheesecake were made with fresh pumpkin that we prepared ourselves (no cans here, folks!).

The cherry pie was a little too simple.  Store bought pie crust with canned cherry pie filling.  I had to do something to dress it up a bit.  After putting the lattice on, I cut out a few leaf shapes with the remaining pie dough and balled up a few pieces and smashed them flat to make a pretty little decoration.  It looked (and felt) just a little more homemade for the big day.

All of the desserts were tasty and a perfect ending to a great meal.

Leave us a comment about your favorite desserts for Thanksgiving and let us know where your Wordless Wednesday is so that we can come say hi!

 

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Friday Favorite: Banana Roll

September 23, 2011 By 11 Comments

Friday Favorites is another almost weekly feature here at Simply Budgeted. The whole point of this feature is to share some of our favorite finds. Anything is game. Food. Cleaning supplies. Kid stuff. Garden favorites. Recipes. Anything that I really like and want to randomly post about. Reminder/Disclaimer/Whatever: Everything in Friday Favorites is something that we use and bought on our own.

Up this week …

Banana Roll

I have a serious addiction to making banana bread. We never seem to finish a bunch of bananas and I refuse to throw the last one or two away. So I make banana bread or muffins … a lot. Brian doesn’t even like banana stuff that much. Thankfully, I produced so much banana bread my kids love it so they help consume it all. Well one day while driving (all good thoughts come while driving, don’t they), I was thinking about the carrott roll I had bought. It was yummy. Then I started thinking about banana bread and how I had bad bananas on my counter that day. Suddenly, I thought banana roll. I figured there had to be a way.

I looked up banana roll online and found two options. Option 1: Take a pumpkin roll recipe and exchange banana for pumpkin and remove spices. Simple enough. Option 2: Use the banana roll recipe from Pinch My Salt. I was going to use Option 1 but Brian thought Option 2 would be fluffier so I ended up going with that one. OMG was it good. I made two of them following her recipe. These are my two big banana roll … well anything rolled tips that I received from someone that mass produces pumpkin rolls as holiday gifts.

TIP: Put most of the icing near the INSIDE of the roll. It will squeeze out when you roll and fill the end you didn’t put icing on so it does all squeeze out the ends.

TIP: Cut off the ends of the banana roll (or any roll) so you have a pretty end. Then eat the scraps so you don’t have to tell anyone you cut the ends off to make them pretty.

Now I took my pretty banana roll to dinner at my parents. Not only did Brian like, remember he doesn’t like banana, but my dad liked it. The banana roll is so rich I finally gave up and took half the second one to work so it didn’t get wasted. I had a co-worker stop me and ask I made the banana roll. I said yes and he said “that was seriously good.” Man, was I smiling at that comment! :)

Now you know you have some bananas laying around or some in your freezer so try this recipe out! Let me know what you think and Happy Friday!

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Friday Favorite: Chocolate Zucchini Cake

August 12, 2011 By 11 Comments

Friday Favorites is another almost weekly feature here at Simply Budgeted.  The whole point of this feature is to share some of our favorite finds.  Anything is game. Food. Cleaning supplies. Kid stuff. Garden favorites. Recipes. Anything that I really like and want to randomly  post about. Reminder/Disclaimer/Whatever: Everything in Friday Favorites is something that we use and bought on our own.

Up this week …

Liberty Mills Farm’s Chocolate Zucchini Cake

Recipe …

1/2 cup soft butter
1/2 cup vegetable oil
1 3/4 cups sugar
2 eggs
1 teaspoon vanilla
1/2 cup sour milk (add 1 teaspoon vinegar to fresh milk)
2 1/2 cups flour
4 Tablespoons cocoa
1 teaspoon baking soda
1 teaspoon cinnamon
2 cups grated zucchini
1/2 cup chopped nuts
1/2 cup chocolate chips

In mixing bowl, cream butter, oil and sugar. Add eggs, vanilla and sour milk. Blend. Add flour, cocoa, baking soda and cinnamon. Stir together Add zucchini. Mix well. Spoon into greased and floured 9×13 pan. Sprinkle with nuts and chocolate chips (if eliminating nuts, double amt. of chips).

Bake at 350 degrees for 40 minutes.

My thoughts …

We have made this cake three times already. I made two and didn’t follow the directions. I know … shocking! I put the chocolate chips inside the batter. I made one in a bunt pan and it was beautiful with icing melted over it (I used can icing as I was in a rush to take it with us!)  The second I made as a thank you gift in a disposable cake pan and I just iced the top. The third Brian made. He actually followed the directions and that is the picture above with the chocolate chips on the top. I am torn. I loved the surprise of chocolate chips in the cake. Everyone was shocked to taste them in there which made me smile. So think I am partial to the version that puts the chocolate chips in the batter, bakes it in a bunt pan, and then drizzles icing over the top. At any rate, it is an awesome cake … even better if you have an insane amount of zucchini like we do.
Would you want this cake as a thank you? Let us know by leaving a comment!
Oh and be sure to visit Liberty Mills Farm’s website and on Facebook. We are members of their CSA and love their veggies!
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Peach and Blackberry Cobbler

July 17, 2011 By 11 Comments

It’s that time of year when fresh peaches and berries are abundant.  You can find them in your supermarket or at your local farm or farmer’s market.  We got ours from Grelen Nursery in Somerset, VA (a farm about 30 minutes from us) and made this beautiful cobbler that we just had to share.

This recipe is ridiculously easy and very flexible.  The juices from the fruit do most of the work.  Some sugar to enhance the sweetness, some seasoning to bring out the flavors, and a little flour to hold it together are all it takes.  If you like your filling a little tighter, add more flour; runnier, add less.  If your fruit is really sweet (or if you like that special tartness) add less sugar.  You can substitutes nectarines or plums and get a very similar result.

Sometimes making pie crust from scratch is a nice touch, but mine never come out just right and I wind up creating an even bigger mess that I just don’t have the time to clean up.  This recipe uses boxed pie crust mix to make things just a little easier and save you a bit of time.

(Note:  Because we used a bigger casserole dish for this, we had to use two boxes of “2 crust” pie mix.  Plan on having more than you think you need.)

Peach and Blackberry Cobbler

 

Ingredients

Prepared pie crusts
1 C white sugar
6 T all-purpose flour
2 t cinnamon
1 t salt
7-8 small peaches, sliced
2 pints blackberries
1 egg, beaten with a touch of water

Directions

Preheat oven to 425.

Roll out crust large enough to line a two-quart casserole (or whatever baking vessel you choose) with lower crust.  Slice upper crust into one-inch strips.

Combine next six ingredients (through blackberries) into a large mixing bowl.  Toss gently, coating fruit well.  Pour into lower crust.  Arrange strips into lattice design over the fruit mixture.  Pinch edges together with a bit of water.  Brush egg mixture over crust.

Bake at 425 for 20 minutes.  Reduce heat the 375 and bake for 45 minutes or until crust is golden brown and filling is bubbling.  Cool for 1 hour before serving with vanilla ice cream.


“Come join Love the Pie with TidyMom  sponsored by Whirlpool and enter to win a new Whirlpool Range”

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