Celebrating a 2 year anniversary with a double dose of chocolate

This weekend marks the 2 years that Dr. Sweetpea and I have been together. When I first met him, it was two years after I graduated from college, extremely young, and trying to figure out the path I wanted to take career wise. Then there was Dr. Sweetpea....older, sophisticated, wiser, had his life together, and more "adult" than I was at that point in time. I remember being extremely nervous on our first date, like palms sweating, brain running a million miles per minute, and heart pounding so hard that I thought it was going to burst out of my chest. Thankfully, I didn't pass out on our first date, and had a wonderful time together. Fast forward 2 amazing years, and we're still going strong :o)

A couple days ago, I asked Dr. Sweetpea if he wanted me to bake anything special for him since it's our 2 year anniversary. I was preparing myself to bake this ginormous cake, but he simply said he wanted double chocolate chip cookies! So I scoured the internet to find double chocolate chip cookie recipes, and came across this gem of a recipe from Nestle. It's absolutely divine fresh out of the oven, and perfect with your morning cup of coffee the next day.

Double-Chocolate Dream Cookies

(Source: Nestle - Verybestbaking.com)

2 1/4 cups all-purpose flour

1/2 cup baking cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 sticks) butter or margarine, softened

1 cup packed brown sugar

3/4 cup granulated sugar

1 teaspoon vanilla extract*

2 large eggs

2 cups (12-oz pkg) Semi-Sweet Chocolate Morsels

Preheat oven to 375° F. Combine flour, cocoa, baking soda and salt in a small bowl. Beat butter, brown sugar, granulated sugar and vanilla extract in a large mixing bowl until creamy. Beat in eggs for about 2 minutes or until light and fluffy. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 8 to 10 minutes or until cookies are puffed. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

*I think the next time I bake these cookies, I'll replace the vanilla extract with peppermint extract to make mint chocolate cookies or raspberry extract for chocolate raspberry cookies.

Spicy Chicken Chipotle Pasta

One of my favorite things to order at Cheesecake Factory is the Spicy Chicken Chipotle Pasta. I absolutely love the spicy/sweet/smokey flavor combo, and have been searching for a recipe similar to my favorite dish. Unfortunately, Cheesecake Factory doesn't share their recipes, but many people have tried to replicate it. I found a recipe a few weeks ago that sounded fantastic and gave it a try. It's not exactly like the stuff you get at the restaurant, but it's pretty close!

Spicy Chicken Chipotle Pasta

(Source: JyotisKitchen.com)

STEP ONE:

Chicken marinade:   Mix all together in Ziploc bag and refrigerate for at least 4 hours.

2 chicken breasts or 4 chicken tenders, cut into bit sized pieces.

4 tablespoons honey

1 tablespoon lemon juice

2 tablespoons olive oil

1 tsp salt

1 tsp ground pepper

STEP TWO:

Roast 10-12 sticks of asparagus seasoned well with olive oil, parmesan cheese, and pepper in an oven heated to 425 degress for about 15 minutes until tender. Then cut diagonally into 1 inch pieces.

STEP THREE:

1/2 red bell pepper, chopped

1/2 yellow bell pepper, chopped (if you don't have yellow, just cut a whole red bell, its just for looks!)

4 cloves, garlic finely chopped

1 pound piccolini (I used bowtie pasta)

1 can chipotle chilies in adobo sauce, grind the whole can in a food processor to make a sauce

3/4 cup frozen peas

1 medium onion, finely chopped

2 cups heavy cream

1 cup Parmesan cheese

In a large pasta pot, boil water for the pasta.  Once the water is boiling add a lot of salt to flavor the water.  Then add half the box of pasta.  Cook for 8-10 minutes until al dente and then drain well. Do not rinse the pasta. In a large saucepan, heat 3 tablespoons olive oil on high heat.  Add the chicken and the entire marinade to the saucepan and cook until golden brown.  Then remove the chicken from the saucepan and set aside. Add another 3 tablespoons of olive oil and sauté the onions and garlic for about two minutes.  Then add the bell pepper and stir fry for about four minutes. Once the bell pepper is slightly tender add 1/2 cup chipotle sauce, 2 cups heavy cream, and 1 cup Parmesan cheese.  Once you have mixed these ingredients in taste the sauce.  If you prefer a more spicy sauce add more chipotle sauce to taste. Once the sauce is to your liking add frozen peas, chopped roasted asparagus, chicken, and pasta.  Mix well and cook until peas are sweet and juicy.

Pear and Mascarpone Cheese Wrapped with Prosciutto and Balsamic Glaze

Several months ago, Dr. Sweetpea and I had an appetizer at an Italian restaurant which was absolutely mouthwatering delicious. It wasn't fried calamari, or fried ravioli, or even bruschetta. Actually. it was pears smeared with mascarpone cheese and wrapped with prosciutto. It sounds a bit bizarre, but it was really reaaaalllly good. I was able to recreate this it at home, and now I can eat this dish any day I want.

Super short post, but I'm also super tired :o( 

Pear and Mascarpone Cheese Wrapped with Prosciutto and Balsamic Glaze

(Source: Carlucci's)

Bosc Pears

Mascarpone Cheese

Prosciutto 

Reduced Balsamic Glaze 

Peel the pears and cut into fourths lengthwise. Pit the seeds of the pears by using a small melon baller. Smear about 1 tablespoon of mascarpone cheese on each pear. Wrap each pear/mascarpone piece with a thin slice of prosciutto. Set on a nice serving dish and drizzle balsamic glaze over the appetizers before serving. 

Lime Meltaways

Ever since last week, I wanted to bake something with key limes since Dr. Sweetpea loves everything with key limes. I tried looking through all my cookbooks but none of the recipes really caught my eye. Then I   started browsing for citrus cookies online when I came across the Lime Meltaways by Martha Stewart. These cookies are very similar to Russian Tea Cookies but it doesn't contain nuts. The lime zest and lime juice adds the perfect amount of citrus flavor and tartness to the cookie. Overall, I thought these cookies were super light and a great cookie to have if you want that burst of citrus.

Lime Meltaways

(Source: Martha Stewart) 

3/4 cup (1 1/2 sticks) unsalted butter, room temperature

1 cup confectioners' sugar

Finely grated zest of 2 limes

2 tablespoons fresh lime juice

1 tablespoon pure vanilla extract

1 3/4 cups plus 2 tablespoons all-purpose flour

2 tablespoons cornstarch

1/4 teaspoon coarse salt

Put butter and 1/3 cup confectioners' sugar in the bowl of an electric mixer fitted with the whisk attachment, and mix on medium speed until pale and fluffy. Add lime zest and juice and vanilla, and mix until fluffy. Whisk together flour, cornstarch, and salt in a bowl. Add to butter mixture, and mix on low speed until just combined.Wrap dough in saran wrap and chill in refrigerator for 1 hour or overnight. Preheat oven to 350 degrees. Remove dough from refrigerator and shape the dough into 1 ½ - 2 inch balls. Space rounds 1 inch apart on baking sheets lined with parchment paper. Bake cookies until barely golden, about 13 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool slightly, 8 to 10 minutes. While still warm, toss cookies with remaining 2/3 cup sugar in a resealable plastic bag. Cookies can be stored in airtight containers at room temperature up to 2 weeks.

Greek Salad

Happy Mother's Day to all the mothers out there! Since today is a day for my mom to kick back and relax, I decided to make her favorite salad. My mom absolutely loves Greek Salad because it's so light and refreshing. Plus, it's so simple to throw together in a few minutes. I've been using Ina Garden's recipe for a few years, and it can't be beat. I absolutely love the salad dressing for this salad because it perfectly enhances the salad and doesn't drown in dressing. If you're looking for a quick and refreshing salad, then this is the one try!

Greek Salad 

(Source: Ina Garden)

1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick

1 red bell pepper, large-diced   (I just used all green peppers)

1 yellow bell pepper, large-diced

1 pint cherry or grape tomatoes, halved   (I just chopped some regular tomatoes)

1/2 red onion, sliced in half-rounds

1/2 pound feta cheese, 1/2-inch diced (not crumbled)

1/2 cup calamata olives, pitted

For the vinaigrette:

2 cloves garlic, minced

1 teaspoon dried oregano

1/2 teaspoon Dijon mustard

1/4 cup good red wine vinegar

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 cup good olive oil

Place the cucumber, peppers, tomatoes and red onion in a large bowl. For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables. Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.

Macaroni Salad

When the weather is warm, and I can smell food on the barbecue miles away, I have an intense craving for delicious macaroni salad. I'm not talking about the stuff you find at the deli and you wonder how long it has been sitting in the deli case. I'm talking about homemade macaroni salad that has the perfect amount of vegetables, mayonnaise, and al dente macaroni. There are a ton of macaroni salad recipes around the internet, but I don't like sweet relish or pickles in my macaroni salad. It's one of those things that I just don't like in macaroni salad, so I tend to stay away from recipes that include either of the two ingredients. So when I finally found a recipe on Food Network that didn't include pickles or sweet relish, I knew it was a must try!
I made this recipe for the first time tonight, and it definitely didn't disappoint.

Macaroni Salad

(Source: Food Network)

2 cups dry elbow macaroni, cooked, rinsed, and drained

1/3 cup diced celery (omitted because I didn't have celery at home)

1/4 cup minced red onion, soaked in cold water for 5 minutes, drained

1 tablespoon minced flat-leaf parsley

1/2 cup diced vine-ripened tomato

1/2 cup prepared mayonnaise

3/4 teaspoon dry mustard

1 1/2 teaspoons sugar

1 1/2 tablespoons cider vinegar

3 tablespoons sour cream

1/2 teaspoon kosher salt, plus more to taste

Freshly ground black pepper

In a large bowl combine the macaroni, celery, onion, parsley and tomato, if using. In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt. Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste. Serve. Store covered in the refrigerator, for up to 3 days.

Chocolate Sour Cream Bundt Cake

I had a craving for a decadent chocolate cake for the last few days. After browsing around the food blogosphere, I found one that had amazing reviews and decided to give it a try. It was so simple to whip together and took me all of 15 minutes before the batter went into the oven. The end result? It's the perfect amount of chocolate, and the cake is so light and fluffy. The only problem is I didn't grease my bundt pan well enough so my cake didn't come out in one whole piece.  This will definitely stay in my cake repertoire for years to come. 

Chocolate Sour Cream Bundt Cake

(Source: Sam Mogannam and Dabney Gough)

For the cake:

1 cup (2 sticks) unsalted butter, plus more for the pan

1/3 cup (1 ounce) cocoa powder

1 teaspoon kosher salt

1 cup water

2 cups (9 ounces) all-purpose flour, plus more for the pan

1 3/4 cups sugar

1 1/2 teaspoons baking soda

2 large eggs

1/2 cup sour cream

1 teaspoon pure vanilla extract

For the glaze:

4 ounces bittersweet chocolate, finely chopped

1 1/2 tablespoons agave nectar or corn syrup

1/2 cup heavy cream

1 1/2 tablespoons sugar

Make the cake:

Position a rack in the center of the oven and heat to 350°F (176°C). Butter and flour a 10- or 12-cup Bundt pan and set aside. In a small saucepan, combine the butter, cocoa powder, salt, and water and place over medium heat. Cook, stirring, just until melted and combined. Remove from the heat and set aside. Place the flour, sugar, and baking soda in a large bowl and whisk to blend. Add half of the melted butter mixture and whisk until completely blended (the mixture will be quite thick). Add the remaining butter mixture and whisk until combined. Add the eggs, one at a time, whisking until completely blended before adding the next egg. Whisk in the sour cream and vanilla until smooth. Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 15 minutes and then invert onto a rack. Let cool completely before glazing.

Make the glaze:

Just before glazing the cooled cake, place the chopped chocolate and agave nectar in a medium bowl and set aside. Combine the heavy cream and sugar in a small saucepan and put over medium heat. Stir constantly until the cream is hot and the sugar is dissolved. Pour the hot cream over the chocolate and whisk until melted and smooth. If the glaze is exceptionally runny, let it sit for a minute or so to thicken. Drizzle the glaze over the cooled cake, allowing it to drip and dribble down the sides.

Oatmeal Chocolate Chip Bars

If you've been reading my blog long enough, you know that Dr.Sweetpea's favorite cookies are Oatmeal Chocolate Chip Cookies. I already have two but very similar recipes on my blog, but I recently came across an OCC Bar recipe not long ago and finally gave it a try. Personally??? I love the bar version sooooooo much better!! It's quick to throw together and the cookies don't dry out after baking so it chewier longer :o)
This is probably one of the best bar cookie recipes...ever.

Oatmeal Chocolate Chip Bars 

(Source: www.whatmegansmaking.com)

1 cup unsalted butter, at room temperature

1 1/4 cups brown sugar

3/4 cup white sugar

2 eggs

1 teaspoon vanilla

2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

2 cups quick-cooking or old fashioned oats

1 1/2 cups chocolate chips

Preheat the oven to 375. In a mixing bowl, cream together the butter, sugars, eggs and vanilla. In a separate bowl, combine the flour, baking powder and salt. Gradually add the flour mixture to the mixing bowl and beat just until combined. Fold in the oats and chocolate chips. Spread in a rimmed 10x15 baking pan, using a spatula or your hands to press into place. Bake for 20 minutes, or until golden brown. Cool, but cut the bars while they are still somewhat warm, as a knife will go through them more easily.

Cheddar Bay Biscuits from Scratch!!

If you google Cheddar Bay Biscuits, you'll see there are so many recipes out there trying to duplicate the original recipe. Most of the recipes use a boxed baking mix such as Bisquick. I tried using Bisquick last year too, but the end result was not as good as the real thing. Then I found this recipe that blends cake flour and all purpose flour together. I was a little skeptical at first since I was let down last year. However, this recipe just blew me away! I personally love this sooooooooooooooo much better than the stuff at the restaurant! Don't believe me? Try for yourself :o)

Cheddar Bay Biscuits from Scratch

(Source: www.portuguesegirlcooks.com)

1 1/2 cups (7 1/2 ounces) all-purpose flour

1 1/2 cups (6 ounces) cake flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

2 teaspoons garlic powder

12 tablespoons (1 1/2 sticks) unsalted butter, softened and cut into 1/2-inch pieces

2 cups shredded cheddar cheese (about 4 1/2 oz)

1 1/2 cups buttermilk

Garlic Topping

4 tablespoons (1/2 stick) salted butter

2 cloves garlic, finely minced or through garlic press

1/2 teaspoon garlic powder

1 teaspoon dried parsley

Adjust oven rack to the upper-middle position, and preheat oven to 425 degrees. Line two baking sheets with parchment. In a large bowl, whisk both flours, baking powder, baking soda, salt, and garlic powder until combined. Add in the cubed butter and using your fingers, rub it into the flour mixture until it resembles coarse meal. Add in the shredded cheese and mix to combine. Add in the buttermilk and mix until combined. Using a 1/4 measuring spoon, scoop the biscuit mixture onto the prepared baking sheets. Bake the biscuits for 10 minutes, and them remove and brush with butter mixture, and then bake for an additional 5 minutes until the tops are puffed and golden brown. Allow biscuits to cool on baking sheet for 5 minutes then transfer to a wire rack. Serve at room temperature or while slightly warm.

Butter Topping

In a small saucepan, combine butter and minced garlic, heat on medium heat until the butter is melted and garlic is fragrant about  1 to 2 minutes. Add in the garlic powder and dried parsley, and stir to combine. Set aside.

Bacon Potato Salad

Whenever Spring rolls around, I have this intense craving for potato salad. I'm not talking about the deli potato salad you get at your local grocery store. I'm talking about the homemade potato salad that tastes so good that you can't stop eating. After looking at many different potato salad recipes, I finally decided to try the Bacon Potato Salad recipe and I have no regrets. This potato salad is absolutely phenomenal! The vinegar and mustard flavors aren't too overpowering and the bacon added a slightly smokey flavor.  If you're looking for a different potato salad recipe, this is a must try!

Bacon Potato Salad

(Source: Cole's Restaurant)

1 pound Yukon gold potatoes (I used red potatoes)

3 strips bacon, coarsely chopped

1/4 cup plus 3 tablespoons mayonnaise, or more to taste

1 heaping tablespoon Dijon mustard, or more to taste

1 heaping tablespoon cider vinegar, or more to taste

1/4 teaspoon smoked salt

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

2 green onions, chopped

1 heaping tablespoon chopped fresh thyme

1 heaping tablespoon chopped fresh parsley

In a medium saucepan, add the potatoes and enough water to cover the potatoes by 1 inch. Bring the pan to a simmer and cook until the potatoes are tender (a paring knife should easily pierce the potato), about 25 minutes. Remove from the heat, drain the potatoes and set aside until cool enough to handle. While the potatoes are cooking, fry the bacon in a medium skillet over medium heat until crisp, 8 to 10 minutes. Remove from heat and drain the bacon onto a paper towel-lined plate. Save 1 tablespoon bacon grease and set aside in a warm place (discard the rest, or save for another use). In a small bowl, whisk together the mayonnaise, mustard, cider vinegar, smoked salt, kosher salt and pepper. Taste and adjust the dressing as desired. Set aside. Dice the potatoes into half-inch cubes and place in a large bowl. Stir in the warm bacon fat until combined. Fold in the dressing, bacon, green onions, thyme and parsley. Taste the salad and adjust the seasoning if desired. Cover and chill the potato salad before serving.

The Best French Silk Pie Ever!

Who doesn't love French Silk Pie?? It's chocolatey, creamy, light as air, and the perfect treat to have for dessert. I'll be honest, I've never made French Silk Pie until today, mostly because I always thought it would labor intensive and complicated to make. Plus, a lot of the recipes require raw eggs. After a little digging, I found a recipe that cooks the eggs with sugar to make a custard base. I was a little skeptical at first because I thought the pie filling would be dense, but I was oh soooooooo wrong! I think this pie is as good, if not better than the stuff you get at bakeries!

French Silk Pie

(Source: Taste of Home)

1 sheet refrigerated pie pastry

2/3 cup sugar

2 eggs

2 ounces unsweetened chocolate, melted

1 teaspoon vanilla extract

1/3 cup butter, softened

2/3 cup heavy whipping cream

2 teaspoons confectioners' sugar

Whipped cream and chocolate curls, optional

Pre-bake pie crust on a 7 inch pie plate until golden brown. Cool Completely.

In a small saucepan, combine sugar and eggs until well blended. Cook over low heat, stirring constantly, until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat. Stir in chocolate and vanilla until smooth. Cool to lukewarm (90°), stirring occasionally. In a small bowl, cream butter until light and fluffy. Add cooled chocolate mixture; beat on high speed for 5 minutes or until light and fluffy.

In another large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold into chocolate mixture. Pour into crust. Chill for at least 6 hours before serving. Garnish with whipped cream and chocolate curls if desired. Refrigerate leftovers.

Cafe Beaujolais Coffee Cake

If you know me, then you know that I absolutely love coffee cake. It's the perfect morning pick-me-up and it is fantastic with a piping hot cup of coffee or hot cocoa. I have about 15 different coffee cake recipes in my repertoire and the Cafe Beaujolais Coffee Cake was something I've been wanting to make for a while. Cafe Beaujolais is a quaint restaurant in Mendocino, California with a reputation of having one of the best coffee cakes around. I've never been to Medocino or tried anything off the Cafe Beaujolais menu...but if the other items on their menu are as good as this coffee cake...then it's at the very top of my "Places to Eat" list for California!!

Cafe Beaujolais Coffee Cake 

(Source: LA Times)

2 1/4 cups flour

1 cup brown sugar, packed

3/4 cup granulated sugar

2 teaspoons ground cinnamon

1/2 teaspoon salt

1/4 teaspoon ground ginger

3/4 cup canola oil

1 cup sliced almonds   ( I used chopped walnuts)

1 teaspoon baking powder

1 teaspoon baking soda

1 egg

1 cup buttermilk

Mix flour, brown sugar, granulated sugar, 1 teaspoon cinnamon, salt and ginger. Blend in oil until smooth. Remove 3/4 cup mixture and combine with almonds and remaining 1 teaspoon cinnamon. Mix and set aside.To remaining flour mixture, add baking powder, baking soda, egg and buttermilk. Blend until smooth. Pour into buttered 13x9-inch baking pan. Sprinkle reserved nut mixture evenly over surface of batter. Bake at 350 degrees 35 to 40 minutes. Place pan on wire rack to cool. Cut into squares to serve. Makes 8 to 12 servings.

Slow Cooker Chicken Tortilla Soup

I'm not sure if everyone is excited as I am for SPRING to arrive!! I'm tired of the cold, dreary, slushy days of winter. That said, I know I only have a few more weeks of soup weather left, so I decided to take full advantage of it this weekend. 

One of my favorite soup of all time is Chicken Tortilla Soup. If I see it anywhere on a menu, it's the soup  I'm bound to get. I've tried making this soup at home using a variety of recipes, but most failed to impress me...that is until a few days ago. I was looking for new recipes for my slow cooker, and came across this one on All Recipes. The reviews were amazing so I knew it was a must try! Plus, you just throw everything together in the slow cooker! It smells aaamazing in the house while it's cooking away, and I think it tastes better than some of the soups served at restaurants! It's definitely a keeper :o) 

Slow Cooker Chicken Tortilla Soup

(Source: All Recipes)

1 pound shredded, cooked, chicken   (I used shredded rotisserie chicken meat)

1 (15 oz) can whole peeled tomatoes, mashed   (I used petite diced tomatoes)

1 (10 oz) can enchilada sauce

1 medium onion, chopped

1 (4 oz) can chopped green chile peppers

2 cloves garlic, minced

2 cups water

1 (14.5 oz) can chicken broth

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon salt

1/4 teaspoon black pepper

1 bay leaf

1 (10 oz) package frozen corn

1 tablespoon chopped cilantro

7 corn tortillas

Vegetable oil

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. Preheat oven to 400 degrees F (200 degrees C). Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

Tiramisu

One of my favorite Italian desserts is Tiramisu. I absolutely love the creamy, coffee flavored layers and the hint of cocoa. It is definitely a dessert that I have grown to love as I got older. I absolutely hated Tiramisu as a child, maybe it's because of the coffee...orrr knowing raw eggs are part of this dish. It's funny how your tastes change as time goes by. There are several food items that I loved as a child, but absolutely hate now. Then there's food that I hated as a child, but absolutely love now. Obviously, my tastes will continue to change, and makes me wonder what I'll love/hate 10 or 20 years from now. Anyhow, onto this wonderful Tiramisu, it's incredibly simple to make and definitely a great dessert to have or as a simple snack during the day.

Tiramisu

(Source: Epicurious)

3 large eggs, separated

3/4 cup sugar

1 (8-oz) container mascarpone cheese (1 scant cup)

1/2 cup chilled heavy cream

2 cups very strong brewed coffee or brewed espresso, cooled to room temperature

2 tablespoons sweet Marsala wine

18 savoiardi (crisp Italian ladyfingers, 6 oz)

1/4 cup fine-quality bittersweet chocolate shavings (not unsweetened; made with a vegetable peeler) or 2 tablespoons unsweetened cocoa powder

Beat together yolks and 1/2 cup sugar in a large bowl with an electric mixer at medium speed until thick and pale, about 2 minutes. Beat in mascarpone until just combined. Beat whites with a pinch of salt in another bowl with cleaned beaters until they just hold soft peaks. Add remaining 1/4 cup sugar a little at a time, beating, then continue to beat whites until they just hold stiff peaks. Beat cream in another bowl with cleaned beaters until it just holds soft peaks. Fold cream into mascarpone mixture gently but thoroughly, then fold in whites. Stir together coffee and Marsala in a shallow bowl. Dip 1 ladyfinger in coffee mixture, soaking it about 4 seconds on each side, and transfer to an 8-inch glass baking dish (2-quart capacity). Repeat with 8 more ladyfingers and arrange in bottom of dish, trimming as needed to fit snugly. Spread half of mascarpone mixture evenly over ladyfingers. Make another layer in same manner with remaining ladyfingers and mascarpone mixture. Chill tiramisu, covered, at least 6 hours. Just before serving, sprinkle with chocolate.

Berry Bars

I've been an avid LA Times Food reader even though I'm all the way in Chicago. I especially like the Culinary SOS section since it posts restaurant recipes about once a week. I saw this recipe for Berry Bars from the House of Bread Bakery last year and put it on my "must try" list. I finally got around to baking these wonderful bars, and they're absolutely divine! It's perfect for a morning pick-me-up along with a cup of coffee. Plus, it's soooooo simple to bake!

Berry Bars 

(Source: LA Times Culinary SOS)

3 cups (12.75 ounces) flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup (2 sticks) butter, softened

1 3/4 cups sugar

4 eggs

1 teaspoon vanilla extract

16 ounces berry jam **

Heat the oven to 350 degrees. Lightly grease an 11-by-7-inch baking pan. In a medium bowl, whisk together the flour, baking powder and salt. Set aside. In the bowl of a stand mixer using the paddle attachment, or in a large bowl using a hand mixer, cream together the butter and sugar until light and fluffy, 3 to 5 minutes. Beat in the eggs, one at a time, then the vanilla. Slowly beat in the flour mixture. Spread three-fourths of the batter into the pan, spreading the batter a little thinner in the center of the pan. Spoon the jam on top. Spoon the remaining batter over the jam in random dollops so the jam can still be seen. Bake the bars until golden-brown on top and firm to the touch, about 40 minutes, rotating halfway through for even baking. Cool completely on a rack before slicing.

**I used berry preserves