Chocolate Sauce

/
Photo Public Domain https://creativecommons.org/licenses/by-sa/3.0/at/deed.en Permission: Sammlung J.P. Adlbrecht

Photo Public Domain https://creativecommons.org/licenses/by-sa/3.0/at/deed.en Permission: Sammlung J.P. Adlbrecht

This post contains affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Classic. Quintessential. Chocolatey. Good on everything, from your morning pancakes and coffee to ice cream and that cake you just made. Or ya know, by the spoonful. Just a spoonful of…I’ll let you sing the rest yourself. ;)

What is it? Chocolate Sauce! I’m sorry, come again? Chocolate Sauce!!!! I didn’t hear you!! CHOCOLATE SAUCE!!!!!!!! That’s right. Or chocolate syrup, as you prefer. No more Hershey’s in a bottle, or going without if you live outside the USofA. It’s so easy you’ll wonder why you never made it before. No high fructose corn syrup involved!

Recipe from my Mama

Chocolate Sauce

Makes about 3/4 cup of sauce

Ingredients:

  • 3/4 cup / 150g sugar

  • 1/3 cup / 33g unsweetened cocoa powder

  • 1 Tbsp / 7.5g cornstarch

  • 1/2 cup / 118g water

  • 1 tsp vanilla

Directions:

  1. Combine sugar, cocoa, and cornstarch in a small saucepan.

  2. Add water and whisk until there are no cornstarch lumps.

  3. Cook over medium heat, stirring constantly, until mixture boils. Reduce heat to low and boil for 5 minutes, continuing to stir.

  4. Remove from heat and add vanilla.

Jenny’s Notes:

  • The better quality your cocoa powder the better your sauce will taste!

  • Keeps well in the fridge.

Hershey's chocolate sauce, ice cream topping, hot fudge sundae sauce, chocolate sauce
dessert, sauce, topping
American
Yield: 12
Author:
Chocolate Sauce

Chocolate Sauce

A basic chocolate sauce for ice cream topping, drizzling, mixing in coffee, and anything you need chocolate sauce for!
Prep time: 5 MinCook time: 10 MinTotal time: 15 Min

Ingredients

Instructions

  1. Combine sugar, cocoa, and cornstarch in a small saucepan.
  2. Add water and whisk until there are no lumps.
  3. Cook over medium heat, stirring constantly, until mixture boils. Reduce heat to low and boil for 5 minutes, continuing to stir.
  4. Remove from heat and add vanilla.

Notes:

The better quality your cocoa powder the better your sauce will taste! Keeps well in the fridge.

Nutrition Facts

Calories

63.04

Fat (grams)

0.27

Sat. Fat (grams)

0.00

Carbs (grams)

14.76

Fiber (grams)

0.56

Net carbs

14.21

Sugar (grams)

12.52

Protein (grams)

0.55

Sodium (milligrams)

0.61

Cholesterol (grams)

0.00

Nutritional information is approximate.

Did you make this recipe?
Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

Classic Tiramisù: The Real Deal.

/
IMG_4530.jpg

This post contains affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

As in, I could just copy and paste the original recipe in Italian, and we could all follow the pretty pictures to make it.  That doesn't sound very reliable to me, so I shall do my best to translate it.  Maybe also not very reliable.  My point is, this is a good, sound, Italian written recipe of Tiramisù.  Raw eggs, real mascarpone (pronounced mas-car-pohn-AY no matter what those chefs on Food Network say.  I cry a little on the inside when people insist on saying mars-cah-pone.  There is no R before the C. Mas-car-pone is acceptable, as that would be how to say it in English.  But deep down we all want to be a bit more Italian, no?) no cream cheese involved.  It's so simple, and the ingredients are few.  Mascarpone can be quite expensive in the States, which is why many substitute cream cheese, but it is so worth the splurge.  If you do feel the need to use cream cheese, (I don't know, maybe your 3 year-old wants tiramisù for a birthday party of 50??) then maybe don't call it tiramisù, call it something else.  Tiramigiù, maybe.  :)

Just like any replication, it will never be as good as in the place where it was founded and crafted and came to fame.  Some of the best mascarpone will be found here in Italy, and at much cheaper costs.  In fact, it's cheaper than cream cheese. Even if you take the exact same method and make mascarpone in another country, those cows will be different cows, who eat different sustenance, and produce milk that tastes different .  Not to mention if the first time you ever tried tiramisù was on your first trip to Italy, surrounded by cobblestone streets, freshly hung laundry on the corner, magnificent old buildings, and the too-loud Italian conversations and even louder hand gestures whirling about, that is something very hard to replicate in anywhere but Italy.  

That said, this is the best recipe for Tiramisù I have yet found.  No, it's not from a wonderful Italian nonna (grandma) I know from down the street or a recipe handed down for generations in one of my friend's families, but I did listen to a podcast once in Italian where a girl was making tiramisù with a nonna and it was essentially the same as the one I'm about to share with you.  That counts, right? Ok, andiamo! (Let's go!) 

Original recipe in Italian, with video and step by step photos, on GialloZafferano.

Tiramisù

Serves 12-15

Ingredients:

  • 220g / about 4 medium eggs, as fresh as you can get them

  • 100g / 1/2 cup sugar

  • 500g mascarpone

  • 300g / about 1 medium package Savoiardi (lady fingers)

  • 300g / 1 1/4 cup brewed coffee from a Moka pot or very strong coffee, sweetened to taste and cooled

  • Cocoa powder for dusting the top

Directions:

IMG_4520.JPG

  1. Separate the egg yolks from the whites, placing the yolks in the bowl of a stand mixer and setting aside the egg whites, or placing them in two medium bowls if you plan on using an electric hand mixer. 

  2. Beat the yolks, slowly adding half the sugar.  

  3. When the mixture becomes light and frothy, beat in the mascarpone, a little at a time.  Once all the mascarpone is beat in, you should have a dense and creamy mixture.  

  4. Clean the beaters well or transfer mascarpone mixture to another bowl and clean the stand mixer bowl and beater.  Beat the egg whites, slowly adding in the rest of the sugar.  Beat until stiff peaks form.

  5. Add one spoonful of the beaten whites to the mascarpone mixture, stirring energetically with a spatula, to begin to lighten it.  Then continue adding the egg whites, folding in delicately one spoonful at a time, until all has been incorporated. 

  6. In a 30x20cm / 8x11in pan, spoon about 1/3 of the cream mixture into the bottom and spread evenly.  Place your cold coffee in a shallow bowl or dish.  Dip your savoiardi in the coffee for a few seconds and place in rows over the cream until an even layer has been established.  

  7. Spoon another third of cream evenly over the savoiardi and repeat another layer of coffee soaked savoiardi.  Top with the remaining cream and smooth evenly.  

  8. Dust with cocoa powder using a sieve and refrigerate for a few hours before serving.             

Buon Appetito!

Jenny's Notes:

IMG_4524.jpg

  • Most grocery stores and supermarkets carry mascarpone and lady fingers in the States, mascarpone being with the cheese or special cheese, lady fingers I had to look in the "imported" section.

  • Remember that in order to beat egg whites there must not be any trace of egg yolk or grease or they won't beat up properly.

  • One way to tell if your egg whites have been properly beaten is to hold the bowl upside down. The egg whites shouldn't move. Of course, at this point you should already be confident that your whites are stiff enough so you don't end up with, um, egg whites everywhere. It is possible to overbeat egg whites, so don't over do it or they become dry.

  • The Italians making this recipe said they added only 1 tsp of sugar to the coffee, I don't usually add any. If you prefer sweeter desserts, you may decide to add more.

  • If you don't have a 30x20cm / 8x11in pan on hand, you can use a 9x13in. Or halve the recipe and use an 8x8in / 20x20cm or 9x9in.

  • When dipping the Savoiardi I found 4-5 seconds to be ideal. Any less and the coffee didn't soak all the way through, any more and the cookies became over-saturated and broke. When you start running out of coffee you may need to dip one side of the cookie and then the other to get an even soak.

  • Some say it's almost a sin if you cut into the tiramisù if it has been in the fridge for any less than 24 hours. I think it's optimal after just a few hours, and best if eaten within a few days.

  • Can be frozen for up to 2 weeks.

authentic tiramisu, Italian tiramisu, real tiramisu, original tiramisu,
Dessert
Italian
Yield: 12-15
Author: Jennyblogs
Print
Classic Tiramisù

Classic Tiramisù

Recipe for the classic Italian tiramisù with savoiardi (ladyfingers), mascarpone, raw eggs, and not too much sugar. Translated from Italian.
Prep time: 45 MCook time: Total time: 45 M

Ingredients:

  • 220g / about 4 medium eggs, as fresh as you can get them
  • 100g / 1/2 cup sugar
  • 500g mascarpone
  • 300g / about 1 medium package Savoiardi (lady fingers)
  • 300g / 1 1/4 cup brewed coffee from a Moka pot or very strong coffee, sweetened to taste and cooled
  • Cocoa powder for dusting the top

Instructions:

  1. Separate the egg yolks from the whites, placing the yolks in the bowl of a stand mixer and setting aside the egg whites, or placing them in two medium bowls if you plan on using an electric hand mixer.
  2. Beat the yolks, slowly adding half the sugar.
  3. When the mixture becomes light and frothy, beat in the mascarpone, a little at a time. Once all the mascarpone is beat in, you should have a dense and creamy mixture.
  4. Clean the beaters well or transfer mascarpone mixture to another bowl and clean the stand mixer bowl and beater. Beat the egg whites, slowly adding in the rest of the sugar. Beat until stiff peaks form.
  5. Add one spoonful of the beaten whites to the mascarpone mixture, stirring energetically with a spatula, to begin to lighten it. Then continue adding the egg whites, folding in delicately one spoonful at a time, until all has been incorporated.
  6. In a 30x20cm / 8x11in pan, spoon about 1/3 of the cream mixture into the bottom and spread evenly. Place your cold coffee in a shallow bowl or dish. Dip your savoiardi in the coffee for a few seconds and place in rows over the cream until an even layer has been established.
  7. Spoon another third of cream evenly over the savoiardi and repeat another layer of coffee soaked savoiardi. Top with the remaining cream and smooth evenly.
  8. Dust with cocoa powder using a sieve and refrigerate for a few hours before serving.

Notes:

Remember that in order to beat egg whites there must not be any trace of egg yolk or grease or they won't beat up properly. One way to tell if your egg whites have been properly beaten is to hold the bowl upside down. The egg whites shouldn't move. Of course, at this point you should already be confident that your whites are stiff enough so you don't end up with, um, egg whites everywhere. It is possible to overbeat egg whites, so don't over do it or they become dry. The Italians making this recipe said they added only 1 tsp of sugar to the coffee, I don't usually add any. If you prefer sweeter desserts, you may decide to add more. If you don't have a 30x20cm / 8x11in pan on hand, you can use a 9x13in. Or halve the recipe and use an 8x8in / 20x20cm or 9x9in. When dipping the Savoiardi I found 4-5 seconds to be ideal. Any less and the coffee didn't soak all the way through, any more and the cookies became over-saturated and broke. When you start running out of coffee you may need to dip one side of the cookie and then the other to get an even soak. Some say it's almost a sin if you cut into the tiramisù if it has been in the fridge for any less than 24 hours. I think it's optimal after just a few hours, and best if eaten within a few days. Can be frozen for up to 2 weeks.

Calories

327.99

Fat (grams)

20.59

Sat. Fat (grams)

11.84

Carbs (grams)

9.97

Fiber (grams)

0.08

Net carbs

9.88

Sugar (grams)

9.38

Protein (grams)

3.90

Sodium (milligrams)

202.45

Cholesterol (grams)

111.33
Nutritional information is approximate. Based on 12 servings.
https://jennyblogs.com/blog/2018/1/23/tiramis-the-real-deal
Did you make this recipe?
Tag @jenevamorris on instagram and hashtag it #jennyblogs
Created using The Recipes Generator
I have somehow never managed to get a photo after it has been dug into. And I couldn't take photos before, because, well, Christmas and other events. "Who broke into the dessert early?!?!" I never would've hear the end of it.

I have somehow never managed to get a photo after it has been dug into. And I couldn't take photos before, because, well, Christmas and other events. "Who broke into the dessert early?!?!" I never would've hear the end of it.

Cinnamon Streusel Coffee Cake

/
IMG_4443.jpg

Think of a delicately moist coffee cake with a cinnamon swirl and a crunchy, sweet streusel on top. That’s what we’re making today.

If the first thought that comes to your mind when you think of coffee cake is dry-crumbly-use-up-a-week's-worth-of-saliva-in-one-bite-cake, then think again.  No, no, no.  Coffee cake is supposed to be sweet, but not quite as sweet as regular cake, flavorful, and with a beautifully dense crumb.  That's fancy talk for moist.  But for the mental care of some readers who have an avid dislike for that term, I tried to avoid using it.  But I still did to explain myself.  Just can't win. 

Oh, and for some people who may be confused, there is (most often) no coffee involved in the batter.  The final product, however, pairs beautifully with a mug of coffee.  Hence the name.  (Speaking of words we don't like...mug?  No thanks.  It's like your mouth was too lazy to talk - "mmmm" - then made a huge effort and ended up with "ug."  Mmmmmmug.) 

On to more delicious sounding, looking, and tasting things!! 

This post may contain affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Cinnamon Streusel Coffee Cake

Serves 9-12

Ingredients:

For the Cake

  • 1/2 cup / 112g oil

  • 1/2 cup / 100g sugar

  • 1/4 cup / 50g brown sugar

  • 1 1/4 tsp baking powder

  • 3/4 tsp salt

  • 1 tsp vanilla extract

  • 1 egg

  • 1/2 cup / 122g plain yogurt

  • 1/2 cup / 119g milk

  • 2 cups / 240g all-purpose flour

For the Cinnamon Swirl

  • 1/2 cup / 100g brown sugar

  • 2 1/2 tsp cinnamon

  • 1 tsp unsweetened cocoa powder

For the Streusel

  • 1/3 cup / 67g sugar

  • 1/4 cup / 30g all-purpose flour

  • 1/4 cup / 23g rolled oats

  • 1 tsp cinnamon

  • 2 Tbsp / 28g butter, melted

Directions:

Oven 350°F / 177°C.  Greased 8x8in / 20x20cm square baking pan, or 8in / 20cm round cake pan.

Make the Cake

  1. In the bowl of a stand mixer, beat oil, sugars, baking powder, salt, and vanilla until well combined.  Beat in egg. 

  2. In a separate small bowl mix together yogurt and milk. 

  3. Add a third of the flour to the oil mixture, mixing until almost combined.  Add half of the yogurt mixture.  Continue adding flour and yogurt mixture to oil mixture until everything is just combined. 

  4. Pour half of the batter into the prepared pan, spreading all the way to edges; set other half aside. 

Make the Cinnamon Swirl

  1. In a small bowl combine brown sugar, cinnamon, and cocoa powder. 

  2. Sprinkle evenly over batter in pan. 

  3. Pour remaining batter over cinnamon filling and use a spatula to gently spread to edges.

Make the Streusel

  1. In another small bowl, combine sugar, flour, oats, and cinnamon.  Add the melted butter and mix until crumbles form. 

  2. Evenly distribute crumble over batter in pan. 

  3. Bake for 40-45 minutes or until toothpick inserted in center comes out clean. 

Jenny's Notes:

  • Watch that bake time.  Toothpicks are your best friend.  I was testing this recipe using my Italian oven that didn't like to bake things on the bottom, so you may need less time.

  • REALLY like coffee cake?  Double this recipe and put in a 9x13 inch pan or two cake pans.  You can always freeze one pan!

  • Don't have plain yogurt on hand? You can also use sweetened yogurt and reduce sugar by 1/4 cup / 50g, or try Greek yogurt, fresh ricotta, sour cream, or mascarpone.  The dairy options are endless!!!!  I really liked fresh ricotta in this recipe. 

coffee cake, cinnamon swirl, brunch, streusel topping
breakfast, cake, dessert
American
Yield: 9-12 servings
Author:
Cinnamon Streusel Coffee Cake

Cinnamon Streusel Coffee Cake

Delicate, moist coffee cake with a cinnamon swirl and streusel to top it all off.
Prep time: 30 MinCook time: 45 MinTotal time: 1 H & 15 M

Ingredients

For the Cake
For the Cinnamon Swirl
For the Streusel

Instructions

Make the Cake
  1. Oven 350°F / 177°C. Greased 8x8in / 20x20cm square baking pan, or 8in / 20cm round cake pan.
  2. In the bowl of a stand mixer, beat oil, sugars, baking powder, salt, and vanilla until well combined. Beat in egg.
  3. In a separate small bowl mix together yogurt and milk.
  4. Add a third of the flour to the oil mixture, mixing until almost combined. Add half of the yogurt mixture. Continue adding flour and yogurt mixture to oil mixture until everything is just combined.
  5. Pour half of the batter into the prepared pan, spreading all the way to edges; set other half aside.
Make the Cinnamon Swirl
  1. In a small bowl combine brown sugar, cinnamon, and cocoa powder.
  2. Sprinkle evenly over batter in pan.
  3. Pour remaining batter over cinnamon filling and use a spatula to gently spread to edges.
Make the Streusel
  1. In another small bowl, combine sugar, flour, oats, and cinnamon. Add the melted butter and mix until crumbles form.
  2. Evenly distribute crumble over batter in pan.
  3. Bake for 40-45 minutes or until toothpick inserted in center comes out clean.

Notes:

Watch that bake time. Toothpicks are your best friend. I was testing this recipe using my Italian oven that didn't like to bake things on the bottom, so you may need less time. REALLY like coffee cake? Double this recipe and put in a 9x13 inch pan or two cake pans. You can always freeze one pan! Don't have plain yogurt on hand? You can also use sweetened yogurt and reduce sugar by 1/4 cup / 50g, or try Greek yogurt, fresh ricotta, sour cream, or mascarpone. The dairy options are endless!!!! I really liked fresh ricotta in this recipe.

Calories

402.38

Fat (grams)

16.42

Sat. Fat (grams)

2.95

Carbs (grams)

59.80

Fiber (grams)

1.55

Net carbs

58.24

Sugar (grams)

35.85

Protein (grams)

5.08

Sodium (milligrams)

311.45

Cholesterol (grams)

29.23

Nutritional information is approximate and based on 9 servings.

Did you make this recipe?
Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs
Created using The Recipes Generator