Cake Mix Tiramisu Cake

Ok, this cake was just too easy and too delicious!  Talk about simply delicious!  Buy a white or yellow cake mix and make according to the directions on the box.  Once the cake is done and cooled, split the cake in two length-wise so you will have two layers.  Of course, you can make an additional cake to have more layers, just double the icing recipe then.

Coffee Syrup:

3/4 cup brewed coffee, 2 tbsp. amber liquor (rum, whiskey, bourbon, or cognac), 2 tbsp. icing sugar.  Mix up and put aside.  Always taste to adjust flavors.

Icing:

3 cups mascarpone cheese, 1 1/2 cups powdered sugar, 2 tbsp. amber liquor, 3 tbsp. vanilla, 1 cup cold whipping cream.  I like to whip in a blender to get super fluffy.

Chocolate shavings for decoration.

On the bottom layer of the cake, drizzle some of the coffee syrup over it.  I didn't want too mushy so added about 1/8th of a cup total.

Then go about icing your layers and top with chocolate shavings.  

You will love!

Ensalada Verde with Roasted Walnut Vinaigrette

 This is truly a beautiful green salad that you can make your own by adding as much green as you like!  I added mesclun lettuce and green peas but would have loved to have added perhaps some green butter lettuce, maybe even some endive and green onion too.  The roasted walnuts really add to the Fall vibe and flavor.  As well I had a nice bottle of walnut oil I used for the vinaigrette -  however if  you don't have walnut oil, olive oil would be great too!

A Tip From Jamie Oliver!

One thing I learned from watching Jamie Oliver was when serving a salad, put the vinaigrette on the bottom of the bowl or plate and then cover the vinaigrette with your salad and set out to serve.  When ready to serve, simply toss the lettuce with the vinaigrette that is under the salad!  How incredible is that tip!  No more soggy lettuce!

Get Oven To 350 to Roast Garlic and Walnuts

1.    Roast as many walnuts as you like on a baking dish for 20-30 minutes at 350 degrees.  I used 1 cup of walnuts and will use any leftovers for salads during the week (can also put into chocolate chip cookies for additional flavor).

2.    Roast a bulb of garlic with the walnuts at the same time.  It's just easier adding the whole bulb.  Wrap in tin foil with a tbsp. olive oil poured over it. Roast for the same amount of time as the walnuts.

Vinaigrette

1/3 cup olive oil, 2 tbsp. sherry vinegar (or apple would be nice too, add your fav), 2 tbsp. Dijon mustard, 1 roasted garlic clove, salt and pepper, pinch sweetener or sugar.  Taste and adjust seasonings as you like.

Tossing Your Salad!

Get out your plate or bowl you'd like to serve salad in and as per Jamie Oliver, put the vinaigrette onto the plate or into the bowl.  Add your greens and top with roasted walnuts, croutons and anything else you like!

Left Over Ham in Puff Pastry

 

Whenever I have leftovers after a special event, I tuck some of those succulent morsels of meat with some cheese and perhaps a sweet chutney between two sheets of puff pastry and bake for lunch.

You simply buy 2 boxes of puff pastry - I prefer the already rolled out puff pastry.  Put parchment paper on a large cookie sheet, put one puff pastry sheet down, then spread out your favorite chutney with some original Dijon, about 2 tbsp. each, but leave a 1-inch border around the edges.  Top with a layer of meat, in this case I used left over ham and then either sprinkle 1-2 cups shredded sharp cheddar over ham or some slices of cheddar instead.  Then put second sheet of puff pastry over top.  Seal the edges with a fork and brush with an egg wash which is a mixture of 1 egg and 2 tbsp. milk.  

Pop into a 375 degree oven for 20-25 minutes.

Off the Charts Ratatouille

Preheat the oven to 375 degrees.

Made in a round casserole dish, you will concoct three layers for this dish.  On the bottom is some pulpy tomato sauce, then you squeeze in the vegetables, then you will top with a little olive oil and herbs.  Enjoy!!

1 Sliced eggplant, 4 sliced tomatoes, 1/2 peeled and sliced butternut squash, 2  sliced zucchini. I slice each veg to 1/4 inch.

First Step

In a pan make a tomato sauce.  Saute 1 chopped red onion and 1 chopped red pepper.  Add a large can of diced tomatoes (about 796 ml)  and 1 small can crushed tomatoes.  Add 1 tbsp. dried basil and 1 tsp. garlic powder, salt and pepper.

Pour sauce at the bottom of a round casserole dish.

Second Step

Alternate and add the sliced veggies so that they are standing up and going around the casserole.  I added the larger veg first like the squash and eggplant, then squeezed the smaller rounds like the zucchini in between the larger slices.

Third Step

Then mix up a concoction of 1/4 cup olive oil, such as a flavored one like pesto, then add a tsp. each of a few of your favorite dried spices, ie oregano, rosemary, thyme.  I also added a few fresh sprigs of thyme over top. Dot around the top of the ratatouille and let sit for 10 minutes before you put into the oven!

Bake with foil on at 350 degrees, for 40 minutes, then remove foil, turning oven up to 375 degrees. Bake for another 40 minutes or less.

So delicious!

 

Left Over Ham and Pea Soup

OK, this has got to be the easiest soup ever and so delicious!  I boiled up a ham bone that was left over from our Thanksgiving glazed ham - you know the one baby!  The Costco red packaged special.  It is addictive and so fabulous in a soft bread sandwich the next day too....oh, with some original Dijon....perhaps a little cheese.  For me the best is plain and simple! OK, let's get back to the soup and keep it simple.

Put your sliced ham meat aside.  Fill up a large pot of water with 8 cups of water, toss in the ham bone and bring to a boil. Once it comes to a boil, turn down and simmer for a couple of hours to really flavor up the water.

In a separate pan add 2 tbsp. of butter and melt.  Then add 1/2 a chopped onion, 2 peeled and diced carrots, 2 chopped celery,.3 minced garlic cloves and a bay leaf.  Once all the veggies are soft, add 1 lb. of dried peas and saute for another two minutes.  Pour all the veggies into the soup pot, keeping the ham bone in, put a lid on it and simmer for 1 hour.

Stir occasionally.  If soup is too thick, add more water to it.  Season with salt and pepper, add chopped ham and garnish with pea shoots and perhaps a little swirl of whip cream or sour cream too if you like.