This gets better with age. Seriously. Two days in the fridge and I was eating this right outta the dish with a teaspoon.
I admit I had help with this. My Sous-Chef, Dario, sourced this recipe for me and was on hand to give this a little authentic Italian fairy dust… Yeah, magic fairy dust from people who CAN actually cook helps tremendously.
I can’t remember ever loving Tiramsu at all really, but being “forced” to eat copious amounts when in Italy was when I started to like this pillowy, creamy, melt in your mouth dessert. I think that description proves that maybe “like” is a bit of an understatement.
But be careful. This could easily kill you. Not from its calorific value but from the cocoa powder that you’ll inhale accidentally while taking a spoonful. This is Tiramisu. NOT the cinnamon challenge. Which by the way is totally stupid. Rant over.
So, if you too want to make this and eat it right outta the dish with a teaspoon then here is the original recipe or continue reading to get the translated version.
Wondering what to do with those yukky, spotty, browning, over ripe bananas? Here’s what! Banana bread for breakfast. Banana bread for dessert. Banana bread ALL the time. That’s how it goes in our house. I’ve lost count of how many loaves of this I’ve made.
I love how many variations of this you can make by adding whatever you want. Apple, chocolate, nuts, raisins.. I’ve even added Reese’s Miniature Cups. Oh yeahhhh that was some good bread. More on our Reeses obsession another time.
Each time I make this it always comes out different. This was the first time I used whole wheat flour and it’s much lighter & softer than any of the others I’ve made. I suppose it depends on how many bananas you’re using too. Well it was pretty darn good, just a shame we didn’t have any vanilla ice cream to plop on top while it was still warm. Hmm I think that woulda made it.
I couldn’t really taste the apples in this so I think if I’d added some applesauce that might have helped too. OH WELL! Next time.
There will definitely be a next time.
It might not look pretty but it sure does taste good!
I’ve never had Pumpkin Pie. Ever. I mean, I’m British and Pumpkin Pie isn’t something we really understand. It’s a Pumpkin. But in a pie? Really? A sweet pie? Noooo surely you must be mistaken.. those things we reserve for cutting out on Halloween which take hours and leave you with beautiful hand blisters and a not so beautiful pumpkin shell? Well I never. ANYWAY I know that Pumpkin Pie is huge in the U.S and I sadly got super excited about Starbucks’ launch of the Pumpkin Spice Latte here in London. Before I could get my hands on one I spent the whole week trying to recreate my own version. I made my own spice and even bought some Libby’s canned pumpkin to blend into it….
That didn’t happen. Instead I thought I’d go the extra mile and make this crazy vegetable dessert.
I cannot get enough of Eggs Benedict. If I could only live on one breakfast for the rest of my life then this would be it. But because I actually can’t be bothered to go through the hassle of making, or even attempting to make Hollandaise sauce and having it all come together at the right time for TWO people then I’ll make do with these baked eggs and ham. A scrummy runny egg with crispy ham. Oh yeah.
I know, I know it would be a million times better with the muffin and the Hollandaise but I like to think of it as a healthier version. We’re cutting out the starchy carb and the fatty sauce so it’s not a bad choice at all if you’re craving something comfort food like but don’t want to over do it.
I’m on a cupcake baking frenzy. Last week I made cupcakes from scratch. That’s right. I was very very proud cos’ before I used to cheat and use a half ready mix. Now I actually made these with real ingredients. Things from my fridge and cupboard. And I made it all in my insanely TINY kitchen. I also made them sort of healthy by using whole-wheat flour… and then I erased that healthy goodness by sticking a big dollop of buttercream frosting on top. Whatever, it all evens out.. Right??
I didn’t actually follow any specific recipe for these. I just looked at a bunch of photos online then made my own mess in the kitchen and this was the end result. I only made six cupcakes so as not to eat way beyond what I should. Is there a ‘should’ when it comes to eating cupcakes?
The title of this post – this VERY FIRST post says it all really.
The actual name of my blog, Ciao Baby Cakes was just something that actually came out of my mouth as I removed said baby cakes from the oven.
After hundreds of kitchen fails I am slowly but surely developing my culinary skills. I love food and I love to try to make the food I love. I’m certainly no Martha Stewart – I failed miserably in Home Ec class at school, from forgetting to put flour in muffins to creating a white sauce so springy you could trampoline on it. However, over the last year I’ve whipped up things that were actually edible (plus a few things that were NOT so edible.. *cough* something resembling chocolate bread *cough*) so decided to create this blog to document each time I manage to accomplish a dish well made….Orrr I eat a dish that’s been well made by someone else.
I’ll also be throwing in my love for health with Fitness & Nutrition posts every now and then to balance out all the chocolate, cheese and peanut butter that will be featuring on here & maybe even some random photos of my cat. Lucky you!