Dark Chocolate Tiramisu Cake

Tiramisu has always been one of my husband's family favorites. So when my brother's girlfriend Alissa started bringing THE . BEST. TIRAMISU. EVER. to family get-togethers, I had to get the recipe. I think she makes the best variation (and her recipe is included below), but I took the liberty of switching her recipe up a bit to play around with some meringue and good ol' food styling. Click through to see both of the recipe and instructions... 

Preheat the oven to 350 degrees. Chop 3/4 cups of hazelnuts in a food processor. Spread evenly on a baking sheet and bake for 9 minutes, stirring every 3 minutes. After toasted, turn down the oven to 300 degrees. 

Whisk hazelnuts with corn starch and sugar. 

In a mixer with the whisk attachment, beat egg whites on medium until frothy. Slowly add sugar and beat on high until stiff peaks form. Gently fold in the hazelnut mixture. 

Pipe the meringue mixture onto parchment paper on a baking sheet. Bake at 300 degrees for 1 hour, rotating the sheet halfway through. 

While the meringue is baking, shave dark chocolate. Prepare lady fingers with coffee and Kahlua mixture and make cream filling.

To assemble, layer the meringue, cream,  and lady fingers, drizzling dark cocoa and shaved dark chocolate on the lady fingers layer. Repeat. 

Dark Chocolate Tiramisu Cake Recipe

Meringue Layer Ingredients

3/4 cups raw hazelnuts
3 egg whites
3/4 cups caster sugar (superfine sugar)
2 tbsp. corn starch or corn flour
1/2 tsp. salt

Soaked Lady Fingers Layer Ingredients

1 box of Lady Finger cookies
1/4 cup strong coffee
1/4 cup espresso
1/4 cup Kahula or coffee liquor

Cream Layer Ingredients

1 1/2 cups Mascarpone cheese
10 oz. chilled heavy whipping cream
1 cup powdered sugar

Toppings 
Dark Cocoa
Dark Chocolate Bar (I used 70% Cacoa)

Instructions

Preheat the oven to 350 degrees. Chop 3/4 cups of hazelnuts in a food processor. Spread evenly on a baking sheet and bake for 9 minutes, stirring every 3 minutes. After toasted, turn down the oven to 300 degrees. Whisk the toasted hazelnuts with corn starch and 1/4 cup of sugar.

In a mixer with the whisk attachment, beat egg whites on medium until frothy. Slowly add 1/2 cup sugar and beat on high until stiff peaks form. Gently fold in the hazelnut mixture. Pipe the meringue mixture onto parchment paper on a baking sheet. Bake at 300 degrees for 1 hour, rotating the sheet halfway through. 

While the meringue is baking, shave the dark chocolate into ribbons. Set aside. 

In a large mixing bowl, mix heavy whipping on medium-high speed. Add Marscapone cheese and beat until smooth. Add powdered sugar slowly and beat until fluffy. 

Mix the room temperature espresso, coffee and Kahlua together in a bowl. Using a pastry brush, spread the coffee mixture on the Lady Fingers. 

To assemble, layer the meringue, cream,  and lady fingers, drizzling dark cocoa and shaved dark chocolate on the lady fingers layer. Repeat. Refrigerate overnight for best results.

Dark Chocolate Tiramisu [TRADITIONAL VERSION]

1/2 cup strong coffee, at room temperature
1/2 cup espresso, at room temperature

1/4 cup Kahlua or other coffee liquor

3 boxes of Lady Fingers

20 oz chilled heavy whipping cream

2 8oz container Mascarpone cheese

3/4 cup sugar (I used powdered sugar)

1/2 cup grated dark chocolate

3 Tbsp dark cocoa powder

In 2 quart rectangular baking dish, arrange Lady Fingers, breaking as necessary, to completely cover the bottom.  

In small bowl, stir coffee, espresso, and Kahlua.  Using a pastry brush, carefully brush lady fingers with coffee mixture to moisten completely. 

In large bowl, beat Marscapone cheese and sugar with electric mixer on medium speed two minutes, or until sugar is dissolved.  With mixer running, slowly add whipping cream and continue to beat until smooth and fluffy.  Spread half of the Marscapone cheese mixture over the softened Lady Fingers, sprinkle with grated chocolate.  Top with second layer of Lady Fingers, brush with remainder of coffee mixture and top with remaining Marscapone cheese.  Smooth surface and sift a think layer of cocoa powder over entire dish.  Cover with plastic wrap and chill in refrigerator overnight.  

Acai Protein Bowl

One of the biggest challenges I've faced with new mamahood has been trying to find a balance between meeting the all-consuming needs of a baby with taking time to care for myself and my body. Taking a long shower or spending an hour preparing a healthy meal are straight up luxuries that I took for granted in my life before baby. I now consider a successful shower one in which I can rinse the shampoo from my hair before jumping out to pop a pacifier back into a crying babe's mouth. And a healthy meal now looks like microwaveable frozen vegetables and a whole avocado.

This is why I've been into smoothies in a big way lately. I'll just throw a bunch of superfoods into our Vitamix and then sip away. To switch it up a little bit, I tried an Acai bowl, which consists of a smoothie base with nutrient powerhouses like fresh fruit and chia, sunflower and hemp seeds sprinkled on top.

Acai Protein Power Bowl

Smoothie Base Recipe:

1 frozen acai berry pack or 1 Tbsp. acai powder
1 cup frozen fruit (I used a combination of organic strawberries, raspberries, and blueberries)
1/2 cup greek yogurt or cottage cheese
1 scoop protein powder (I used PlantFusion Chocolate)
1.5 cup milk (I used Silk Unsweetened Vanilla Almond Milk)
Handful of ice

Toppings:

1/4 cup fresh fruit (I used kiwi and blueberries)
1 Tbsp. Chia seeds
1 Tbsp. Hemp hearts
1 Tbsp. Sunflower seeds
1 Tbsp. Desiccated Coconut
Handful of Dried fruit or Granola

Begin by adding the frozen fruit, acai powder or frozen acai, cottage cheese or yogurt, protein powder, and almond milk into a blender and blend until smooth. Add ice cubes and use your blender tamper/stick to force the mixture around the blender as it thickens. After all ice is blended it should be smooth but have a thick consistency. Remove smoothie from blender into bowl, sprinkle desired toppings (the ones listed above are nutritional powerhouse superfoods).

Winter Detox: Green Power Smoothie

I cannot get enough of smoothies lately. There is something so wonderful and simple about throwing a ton of fresh healthy ingredients into a blender, hitting a button, and gulping down something you know is nourishing and repairing your body from the inside out.

Being pregnant has made me even more conscious of my food choices and smoothies have been an easy way to get the large amounts of protein, fluids, amino acids, and healthy fats needed for a healthy pregnancy. Plus, drinking lemon, spinach, ginger, and celery on a regular basis has made a big difference in reducing the amount of inflammation I experience. Swollen feet be gone! Even more importantly, I've seen a marked improvement in the amount of sustained energy I have throughout the day.

Get the green power smoothie recipe after the jump!

Green Protein Power Smoothie

Ingredients (all organic, possible): 

1 cup spinach

1 cup baby kale

1 stalk celery, chopped

1 half green apple, cored and chopped

1 half banana (preferably frozen, optional)

1 half avocado (flesh scooped out)

1 cup almond milk

1/2 cup water or coconut water

1 tablespoon fresh mint

1/2 lemon juice, freshly squeezed

1 tablespoon chia seeds

1 tablespoon hemp seeds

1/4 slice ginger root, peeled

Pinch of cinnamon, optional

Directions: 

Place all ingredients in a blender and blend until smooth. Enjoy!

Day 3: Pumpkin Pie Greek Yogurt

I couldn't, in my right mind, feature an autumn dessert recipe collection without a classic pumpkin pie. And believe me, I'm not one that goes crazy with pumpkin combinations (I'm looking at you, Pringles, you're just too much). But I couldn't pass on trying my hand at a Pumpkin Pie greek yogurt recipe. And this baby turned out very nicely. The addition of the crunchy granola gives that nice pie crust crunch and the pecans just took it over the top. Who's ready for Thanksgiving!?

Pumpkin Pie Greek Yogurt Breakfast Bowl

Ingredients:

6 oz. nonfat greek yogurt (I use Chobani Non-Fat Plain)
2 Tbsp. Canned Pumpkin
2 Tsp. Honey or Agave Nectar
1 Tsp. Vanilla Extract
1 Tsp. Pumpkin Pie Spice
Sprinkle of nuts
Handful of your favorite granola
Pinch of sea salt

Mix together and enjoy!

Day 2: Cookie Dough Greek Yogurt

It's Day 2 of Greek Yogurt Week and I have a GREAT combination to share with you today: Cookie Dough! And let me just tell you, this legitimately tastes like eating cookie dough straight off a spatula. But it's SO much healthier. Healthy enough, in fact, that it can still boast as a protein-packed breakfast option. So who's with me on cookie dough for breakfast?

Cookie Dough Greek Yogurt Breakfast Bowl

Ingredients:

6 oz. nonfat greek yogurt (I use Chobani Non-Fat Plain)
1 Tbsp. natural creamy peanut butter
1 Tbsp. Honey or Agave Nectar
1 Tsp. Vanilla Extract
1 Tbsp. Mini Chocolate Chips
Pinch of sea salt

Mix together and enjoy!

Greek Yogurt Week | Peanut Butter & Jelly Breakfast Bowl

It's Greek Yogurt Week here at A New Bloom! I am SUCH a big greek yogurt fan and try to include it in my breakfast routine as much as possible (in smoothies, breakfast bowls, baked goods, you name it!). It's healthy, decadent, and endlessly customizable. 

When October arrives and Halloween candy starts hitting grocery stores shelves, and it becomes harder and harder to avoid those Harvest Blend Peanut M&M's, I need something filling to stay on track. To help ease dreaded sugar cravings, I'm highlighting my favorite greek yogurt combinations this week. They're all sweet enough to satisfy the craziest sugar craving, and healthy enough to count as a protein-packed breakfast. So let's start the week off right with Peanut Butter & Jelly Greek Yogurt! 

Stay tuned for a NEW greek yogurt bowl recipe every day this week! Now tell me, what are your favorite combinations?

Peanut Butter & Jelly Greek Yogurt Breakfast Bowl

Ingredients:

6 oz. nonfat greek yogurt (I use Chobani Non-Fat Plain)
1 Tbsp. natural creamy peanut butter
1 Tbsp. wild berry jam preserves
Handful of peanuts
Pinch of sea salt

Mix together and enjoy!

Walnut Spice Cake + Cream Cheese Frosting

If you love autumn, spices, and beautiful cakes, this recipe is right up your alley. I've been trying to keep my excitement for fall to a minimum, because I really do love the summer and am trying to master the practice of enjoying the present (not successfully, mind you). I've really been in the mood for pumpkin pie spices, hot apple cider, leather boots and mums! So I stayed inside on Labor Day instead of roasting in the Pennsylvania humidity. I cranked the AC, threw on a sweater, and baked a cake. And let me tell you, this cake is amazing. It is so moist and flavorful and does not last long in my house.

Walnut Spice Cake + Cream Cheese Frosting

WALNUT SPICE CAKE RECIPE

1 cup raisins
1 cup walnuts
1 teaspoon baking soda
1 cup boiling water
2 1/2 cups flour, sifted
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter
1 cup sugar
1 whole egg
2 egg yolks
1 teaspoon lemon juice or lemon extract
1 teaspoon vanilla extract

Grease two 8 inch cake pans. Preheat the oven to 325 degrees. Mix raisins and chopped walnuts in a bowl. Add baking soda and boiling water and stir. Let sit while you prepare the rest of the batter. Sift flour and cinnamon. Cream buter and sugar, a little at at time, scraping the sides often. Add the whole egg and yolks, beatin gwell after each. Add lemon and vanilla.

Beat in half of the flour mixture, and then the bowl of soaking raisins, walnuts, baking soda and water, and then incorporate the other half of the flour mix. Pour into pans.

Bake for 40-45 minutes or until a toothpick comes out clean. Cool on rack for five minutes and then remove from pan.

CREAM CHEESE ICING RECIPE

8oz. regular cream cheese
1 tablespoon butter
1 teaspoon vanilla extract
1 lb. powdered sugar

Beat the cream cheese and butter until smooth. Add the vanilla extract and incorporate, scraping the sides. Slowly, 1/2 cup at a time, add the powdered sugar until smooth, thick, and creamy. Refrigerate for at least a half hour before icing the cake.

Roasted Chickpea and Avocado Tacos with Lime Crema

See the recipe after the jump!

ROASTED CHICKPEA AND AVOCADO TACOS WITH LIME CREMA
Serves 4, Vegan + GF

INGREDIENTS

6" white corn tortillas
2 cans organic chickpeas, drained and rinsed
1/4 purple cabbage, finely shredded
2 avocados
Organic pineapple salsa
Grape tomatoes, chopped (optional)
Cilantro, finely chopped
Sea Salt

LIME CASHEW CREMA (adapted from Love and Lemons)

1 cup raw unsalted cashews, soaked for at least a few hours
1 clove of garlic
1/4 cup fresh lime juice
1-3 tablespoons olive oil
1/2 cup water (more as needed)
salt, pepper to taste

DIRECTIONS

1. Preheat oven to 415 degrees. Place the drained and rinsed chickpeas on a baking sheet and drizzle olive oil, salt and pepper. Roast the chickpeas in the oven for about 20 minutes or until they are lightly browned.
2. For the Lime Cashew Crema: Blend all the ingredients together in a high speed blender. Taste and adjust seasoning. Add more water or olive oil to achieve your desired consistency.
3. Warm tortillas and then assemble pineapple salsa, roasted chickpeas, sliced avocados, purple cabbage and sprinkle with cilantro. Enjoy!

Almond Butters that will rock your world

Hi-o friends. I hope you're staying warm and happy this early November. I've been enjoying the company of my family and spending lots of time at in our new Shadyside neighborhood. The gift of a food processor (thanks, mom and dad!) has led to many homemade butter experiments. Almond butter, more specifically.

We tried a Candied Ginger and Honey combination.



And then we tried a Mexican Dark Chocolate, with cayenne and chili powder. YUM.



And lastly, our favorite, a Curry and Toasted Flaked Coconut. Do not knock until you try it, folks.



I'll be processing all these lovelies all winter long, so please make a suggestion if you have a great combination in mind.



We painted the tops of these Ball jars with chalkboard paint to serve as a temporary label. It makes a cute gift. And this batch went to Rich's rad sister Trish in New Orleans, because she is just awesome and we miss and love her :)

Almond Butter Base Recipe
4-6 ounces raw almonds
1 teaspoon walnut or almond oil (optional)
Food processor

Preheat oven to 350 degrees. Place 4-6 ounces of raw almonds on baking sheet lined with parchment paper and roast almonds 12-15 minutes, turning every couple of minutes. Let almonds cool a few minutes. Place roasted almonds in food processor for 10-15 minutes, scraping down the sides every so often. If, after about 10 minutes, your mixture is still looking dry, feel free to add about a teaspoon of walnut or almond oil. Continue mixing until smooth texture is achieved. Let almond butter mixture cool a bit before adding your additions (especially chocolate). 

A Sprinter Chicken

Well, we haven't had much of a winter this year. It's been more of a Spring-Winter, or what I like to call, a Sprinter. But every once in a while, the air carries a chill and the clouds dominate the sky and you just want to hibernate.

For those days, this is your menu.



Roasting any and all veggies rule in my book, but fennel and artichoke are particularly delis together.



Grab a can o' artichoke hearts...



A few bulbs of fennel...



Throw 'em on a baking sheet with your oven at 425 degrees...



Drizzle a little lemon juice (tablespoon), EVOO (3 tablespoons), salt n' peppa and parsley...and VOILA!



How PERFECT is that carving? Rich learned to carve birds from this video by the NYTimes. If you want to really want to impress dinner guests with your cutting skillz, learn this technique.