And a Giveaway!
Wow! Look at that! Business cards! I feel so professional!
Why am I showing you my business cards? Because I wanted to show them off, duh. Also I really felt like I needed to spread the word about the company who makes them, because they are fabulously amazing cards. Very sturdy, wood from sustainable sources and 100% recyclable. Also, they were extremely fun to make online and pretty inexpensive for the quality. I mean look at those gorgeous things!
Next time you are in the market for some fancy pants business cards (or sticker,s or greeting cards, etc.) please take a moment to visit Moo.com because you won’t regret it. I promise. Oh and no, they don’t know me at Moo.com, nor did they send me money to give this endorsement. It is purely my opinion that they rock.
On a completely different note, as promised, I am giving you the Tiramisu No-Bake Cheesecake recipe today.
I was actually thinking of hoarding this recipe for my own selfish desires and not sharing it. Sometimes a recipe comes along that is just so good, you feel like sharing it would be giving something away without a fair return. But it’s just so so very very good that I have to share it with you, I have to know other people are making this dessert and giving it to their loved ones for their birthdays, because it is amazing.
This cake was the hit of the party, boozy, chocolate-y, creamy and dreamy it leaves nothing to be desired. But please, don’t share it with the little ones. The only complaint came the next morning when many of the partygoers complained of weird dreams and not sleeping well. Coulda been the 1/2 cup each of rum and espresso, but I digress.
I also have something else I’d like to give you, cause I’m generous like that, you know?
A while back, Andrew Dornenburg and Karen Page, authors of my absolute favourite cookbook of all time, “The Flavour Bible“, approached me with an offer. September 16th, 2010 they celebrated the second anniversary of the publication of said book. To celebrate, they kindly offered me a copy of their equally stunning and helpful book, “What to Drink with What you Eat.” They also kindly offered a bottle of my favourite wine to go along with it. Alas, Canada Cutoms wouldn’t be too happy about finding bottles of wine being delivered to me, as that is against our strange and archaic laws. So I managed to fandangle a second copy of “What to Eat with What you Drink” instead, so that I could give it to you!
So who wants to wine win a copy of this amazing book?
Rules are as follows:
1. Leave a comment below telling me what you are going to make when you receive this book. I will take a peep in the book and make a drink recommendation.
2. Be sure to leave an e-mail address where I can contact you.
3. Open to residents of Canada (excluding Quebec) and the US only (excluding Hawaii), as I’m not made of money people! Yes foodblogging is a glamourous lifestyle, but it ain’t that glamourous!
4. Contest closes on Sunday October 3rd Monday October 4th, 2010 at midnight Pacific Time. I will announce the winner on Tuesday!
One last thing. Please make this cake, you will die a happy fulfilled life if you do.
Tiramisu No-Bake Cheesecake
Yield: One 9″ Cheesecake (about 12 servings)
Prep Time: 30 minutes
Cooking Time: 15 minutes
For the Crust:
1 1/2 cups digestive biscuits crumbs (or use arrowroot cookies if you can’t find digestive biscuits)
1/4 cup butter, melted
1/4 cup sugar
For the Filling:
2 tbsp gelatin (two packets of Knox)
2 cups heavy cream (divided into 1/4 cup and 1 3/4 cups)
2/3 cup sugar
4 large egg yolks at room temperature
1/2 tsp salt
1/2 cup espresso, divided
1/2 cup dark or spiced rum, divided
100g lady fingers
50g chocolate for grating (milk or dark)
cocoa for dusting
1. To make crumbs, put digestive biscuits into a food processor and blend until fine crumbs form.
2. In a small bowl, mix together the crumbs and sugar. Pour in the butter and stir to combine.
3. Press into the base of a 9″ springform pan and bake at 350°F for 15 minutes. Remove from oven and cool completely.
4. Sprinkle gelatin over 1/4 cup of cream and allow to stand for 10 minutes.
5. In a medium sized metal or glass mixing bowl, whisk the egg yolks, salt and sugar. Place over a gently simmering water bath (making a double boiler) and whisk continuously until the sugar is mostly dissolved and the egg yolks are a light yellow colour.
6. Remove from heat and whisk in the gelatin/cream mixture.
7. In the bowl of a stand mixer fitted with a paddle attachment, beat on medium speed until the mascarpone is light and fluffy (about 5 minutes).
8. With the mixer running, slowly add in the yolk/gelatin mixture. Be sure to scrape down the sides often and don’t forget the bottom too!
9. Mix in half of the rum and espresso (1/4 cup of each). Scrape out into a large bowl.
10. In the bowl of the stand mixer, beat the heavy cream until stiff peaks form. Fold into cheese mixture.
11. Soak lady fingers in remaining rum and espresso for a few seconds each (about five seconds).
12. Pour half of cheese mixture over cooled crust.
13. Lay soaked lady fingers over cheese mixture and grate chocolate on top.
14. Pour remaining cheese mixture over top of the chocolate, scrape to level, cover with plastic wrap and refrigerate overnight.
15. Before serving, top with dusted cocoa.
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