Carrot and Zucchini bars (w/ lemon cream cheese frosting)
Get your veggies in a sweet treat! To make it more healthy, use healthier alternatives for the brown sugar, powdered sugar honey and the flour (try an almond flour or a brand name low-carb baking flour)
Recipe: Lemon Tiramisu
Try this delicious yet simple alternative to the classic Tiramisu dessert. In place of coffee, this version features light part-skim ricotta with ladyfingers soaked in lemon liqueur — a Campanian specialty — and lemon juice. Lemon zest balances the sugar sweetened ricotta cheese for a delightful finish to a nice meal. For an alcohol free Tiramisu, replace the lemon liqueur with the juice of 2 more lemons, 1 teaspoon lemon oil and enough cold water to make 1 cup of soaking liquid. Taste and add some sugar if needed to reduced sourness.
2 pounds part-skim ricotta cheese
1/2 to 3/4 cup sugar
Pinch of salt
Zest and juice of 3 lemons
1/3 cup Italian lemon liqueur
6 ounces (about 40) small ladyfinger cookies
Mix together cheese, sugar, salt and lemon zest in a large bowl; set aside. Mix together lemon juice, lemon liqueur and 2 teaspoons cold water in a medium bowl; set aside. Working with one at a time, soak cookies in lemon liqueur mixture briefly, then arrange in the bottom of a large glass serving bowl. After covering the bottom, place the soaked cookies up the sides of the bowl, overlapping slightly if necessary to cover the bottom and sides of the bowl completely. Add all ricotta mixture to bowl and press down slightly with a spatula. Cover the top with the remaining soaked cookies, then cover bowl with plastic wrap and refrigerate for 2 hours. Unmold tiramisu onto a large serving plate, or scoop directly from the bowl. Serve cold.
Per serving (236g-wt.): 440 calories (130 from fat), 15g total fat, 8g saturated fat, 20g protein, 50g total carbohydrate (less than 1g dietary fiber, 24g sugar), 150mg cholesterol, 330mg sodium
One wedding cake and a groom’s cake down - one more wedding cake to go!
Monica and I have been working all week to perfect the wedding and grooms cakes we did for a wedding earlier today - that’s why I’ve been so inactive! Anyways, the cakes came out wonderful. Monica is a PHENOMENAL baker… seriously the most amazing tasting cakes, and I pretty much just decorate with her. The wedding cake was an assymetrical tiered cake - the first tier was a white cake with cherry mousse and vanilla buttercream, the second was white cake with vanilla buttercream, and the third was a white cake with blackberry mousse and vanilla buttercream. The groom’s cake was in the shape of a Chevy Corvette and it was a lemon sour cream pound cake with lemon buttercream and every bit of EVERY cake was homemade! Let’s just say after all that hard work, we’re both pretty tired of cakes at the moment. The next thing on the radar is a wedding cake in early September, but after that, I’m TAKING A BREAK! (lol) For now, I leave for Puerto Rico on Monday for 10 days, and my Abuela’s house doesn’t have any internet so I guess I’ll post pictures when I get back :)
Till then, Keep Calm & Bake Cake!
lemon almond cake with vanilla buttermilk, panna cotta, and lemon curd.