Tiramisu (no coffee needed)

This is my favorite tiramisu.

The reason is pretty simple. 

I HATE coffee.

That being said, I do like to put coffee in chocolate recipes and oddly enough, 

my maple icing for cinnamon rolls. I hate it in anything where you can actually taste the coffee.

Love the idea of tiramisu though. I mean, with the layers of dunked cookies, delicious cream cheese and whipped cream. Then it sits and everything falls in love and the cookies soften up. Whats not to love? (Except the coffee of course.) 

So...I needed something that would give it that deep mocha flavor without having to use coffee and I thought, Kahlua. I like Kahlua and it worked perfectly.

It was so creamy, rich and delicious! Coffee drinkers won't even miss the coffee.

Tiramisu

1 8oz cream cheese, room temp.

1/2 cup sugar

2 1/2 cups heavy cream, divided use

2 tsp vanilla

6 oz package of ladyfingers

Cocoa for dusting

Dipping Syrup

1/3 cup water

1/3 cup sugar

1/4 cup Kahlua

3 tsp chocolate syrup

For the syrup: 

Combine sugar and water in a sauce pan. Bring to a simmer, stirring to dissolve sugar. Remove from heat and let cool. Stir in Kahlua and chocolate syrup. Set aside.

Beat cream cheese, sugar, vanilla and 1/2 cup of the heavy cream at medium speed until creamy.

In another bowl, beat remaining 2 cups of cream until soft peaks form. Fold into the cheese mixture.

Starting with 1/4 of the cookies, dip both sides of each cookie into the syrup and place in the bottom of a trifle bowl. Top with 1/4 of the cheese mixture and a dusting of cocoa powder. Repeat 3 times.

Let chill at least 3 hours before serving.

Dark Chocolate Brownies

These Dark Chocolate Brownies are one of my family's favorite.

The recipe makes an 8 x 8 pan, so it's perfect when you don't want a lot of dessert hanging around.

Using dark chocolate cocoa takes down the sweetness and makes for a delicious decadent treat.

You can just tell how moist these are. You can't see it because this is a center piece, but 

these bake up with that perfect crust around the outside edges.

And then, add some vanilla bean ice cream to start melting down over it.....Oh My! 

So good!

Linked with Weekend Potluck and Foodie Friday.

Dark Chocolate Brownies 

1/2 cup of butter, melted
1 cup of sugar
2 lg eggs
1/2 tablespoon vanilla
1/2 cup Special Dark 100% cacao (I use Hersheys)
1/2 cup flour
1/4 tsp baking powder
1/4 tsp salt

Heat oven to 350*

Lightly spray an 8 x 8 baking dish and line with parchment paper.

Whisk together cocoa, flour, baking powder and salt. Set aside.

Melt butter in a medium size bowl. Stir in sugar along with eggs (I like to use a fork and break mine up/sightly beat in a small bowl) and vanilla. 

Add flour mixture and stir until just combined. Don't over mix.

Bake for 20 - 22 minutes.

Chicken Stir-Fry

Making a stir-fry is a quick and easy way to get a delicious
warm meal when you don't have a lot of time.

The hardest thing about it is the prep work, and it doesn't take a lot of skill
to cut up some vegetables and throw a sauce together.

I also like the fact that you can use whatever vegetables you want.

I normally would have added broccoli to my mix, but didn't have any so used kale
instead (so good). Then for a little bit of crunch, I added some chopped peanuts on top.

It turned out wonderful and the family loved it.

Linked with Weekend Potluck & Foodie Friday.

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Chicken Stir-Fry
2 medium servings

1 4-6 oz chicken breast, boneless & skinless, cut into bite sized pieces
1 1/2 tsp low sodium soy sauce
1 tsp vegetable oil
1 tsp cornstarch
Small pinch of salt
Pepper

Vegetables
1 medium onion, chopped
2 cloves garlic, 1 if large
1 carrot, sliced on the diagonal
1/4 cup water chestnuts, chopped
1 cup kale, chopped
1-2 green onion, chopped
1 tbsp peanuts, chopped
Pinch of red pepper flakes, optional

Sauce
2 tbsp oyster sauce
1 tbsp soy sauce
1/2 tsp sesame oil
1 1/2 tsp sugar
1 tsp dry sherry
2 tbsp water
Fresh cracked black pepper

1 package of ramen noodles without the sauce packet.

Stir together the 1 1/2 tsp soy sauce, vegetable oil, cornstarch, salt/pepper. Cut chicken into
bite size pieces and add to soy mixture. Set aside.

Chop vegetables and mix together ingredients for the sauce.

Bring a small pot of water to boil. Add ramen noodles and cook until tender. Follow time on package. About a minute before they are done, add the chopped kale. Drain.

 Heat a wok or skillet over high heat. Add 1 tbsp of oil. Cook onion and red pepper flakes (if using) 1 minute.

Add chicken and garlic and cook 1 - 2 minutes or until chicken turns white.

Add carrots and chestnuts. Cook 1 minute.

Add noodle/kale mixture along with sauce and green onions (save a few onions for garnish). Toss until combined and noodles are heated through.

Serve with garnish of green onions and peanuts.

Cheddar Jalapeno Biscuits

These Cheddar Jalapeno Biscuits are a great addition to just about any meal.

Not only are they easy to make, but they're quick too.

Crusty on the outside, fluffy & tender on the inside. Perfection!

Linked with Weekend Potluck & Foodie Friday.

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Cheddar Jalapeno Biscuits
10-11 Biscuits

2 1/4 cups flour
2 tbsp sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 stick cold butter, cubed (I use salted)
1 cup extra sharp cheddar cheese, grated
1/4 - 1/3 cup finely diced pickled jalapenos (I use 1/3 cup)
1 cup cold milk
1 egg, beaten

Line a baking sheet with parchment paper.

Whisk flour, sugar, baking powder, baking soda and salt. Add cubed butter and use a pastry blender or your hands to blend until it resembles very course crumbs with some butter the size of small peas.

Gently fold in cheese and jalapenos. Gently stir in milk until a shaggy dough forms.

Turn dough out onto a lightly floured surface and gently knead until it comes together.

Pat dough out to 1/2 inch thick circle. Cut out biscuits with 3 inch cutter.

Place biscuits on the prepared baking sheet and freeze 30 minutes. (Can be frozen up to a week)

Heat oven to 375*.

Brush biscuits with beaten egg and bake in preheated oven until golden brown, 15-17 minutes.

Tortellini Salad

This tortellini salad is one of my all time favorites.

Making the salad is pretty standard, but I have a special tip 

I want to share with you that I like to take with the tortellini.

After it's cooked I marinate it. Yep...makes all the difference.

It gives the salad that little something special.

I enjoy mine with Kraft Zesty Italian dressing but you can obviously use whatever you like.

To me...the perfect meal. Healthy, filling and a little on the lighter side.

Linked with Foodie Friday and Weekend Potluck.

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TORTELLINI SALAD

Tortellini (I like spinach & cheese)
Fresh mixed greens
Peppered bacon, thick slice
Red bell pepper, chopped
Red onion, thin sliced
Cherry tomatoes, halved
Cucumber, chopped
Fresh Parmesan, shaved
Fresh cracked black pepper
Italian dressing
I've left amounts off because it's really determined from how many salads you want to make. 
The amount of marinade is good for a 12 oz. bag of  tortellini.

Marinade
1/4 cup apple cider vinegar
2 tsp olive oil
1 tsp sugar
1/4 tsp celery seed
Pinch of salt & pepper

Sever hours, or even the night before, cook tortellini just until al dente; drain. In a large bowl, whisk together marinade ingredients. Add tortellini and stir to coat. Refrigerate at least 2 hours up to overnight. I like to stir mine several times during the process if possible.

Cook bacon until crisp and break into small pieces.

To assemble: Place mixed greens onto a plate or bowl. Top with tortellini, red pepper, onion, cucumber and cherry tomatoes. Add bacon, a little black pepper and some fresh shaved Parmesan. Top with your favorite dressing.