After a stressful December student should relax with these simple and delicious recipes
1 1/2 cups of strong coffee cooled to room temperature
3 large eggs
1/2 cup sugar
1/3 cup sweet Marsala
1/2 cup heavy cream
8 ounces mascarpone cheese
1 7-ounce package ladyfingers (about 24)
Unsweetened cocoa powder, for sprinkling
Pour the coffee in a pie dish then, Combine the eggs, sugar, and Marsala into a large metal bowl set on top of (but not inside) a pot of simmering water. Beat with a hand mixer until the mixture doubles in its density and reaches 160°F MIT, 7 to 10 minutes.
Remove bowl from heat and let it cool. Meanwhile, in another bowl, mix cream to form peaks then gently whisk the cheese into egg mixture, then fold in whipped cream.
one at a time, dip half of a ladyfinger in the coffee for about 1 second on each side and then arrange them in the bottom of a 9-by-9-inch baking dish; fitting them side by side to line dish. Evenly spread half of the cheese mixture over ladyfingers. Dip remaining half of ladyfingers in coffee and repeat layering with cookies and mascarpone mixture.
Sift a layer of cocoa over top so it infuses cream. Wrap dish with plastic and refrigerate at least 9 hours and up to 1 day. To serve, sift another layer of cocoa over top and cut into squares.
3/4 cup vegetable oil
1 8-count package large refrigerated biscuits
1/2 cup sugar
1/4 teaspoon ground cinnamon
Pour ½ cup of the oil in a medium skillet over medium-low heat.
Place the biscuits on a cutting board. Using a 1-inch round cookie cutter, cut a hole in the center of each biscuit, retrieving the “holes.”
Test the oil heat by dipping the edge of 1 of the doughnuts in the pan. When the oil is hot enough, the edge will bubble then place 4 of the doughnuts and holes in the skillet and cook until golden brown, 1 to 1½ minutes per side. Transfer to a paper towel–lined plate to drain. Add the remaining oil to the skillet, reheat, and cook the remaining doughnuts and holes.
In a large bowl, combine the sugar and cinnamon. toss the warm doughnuts in the mixture a one by one. Serve warm or at room temperature.
This recipe makes 8 doughnuts, plus holes.
Easy No-Churn Homemade Ice Cream
2 cups heavy whipping cream
14 ounces sweetened condensed milk
1 teaspoon vanilla extract
In a large bowl, use a stand mixer to mix the cream until stiff peaks form, be careful not to over mix the cream. The cream will be done when you pull the beaters out and the cream is firm.
In another large bowl, whisk vanilla extract into the condensed milk and gently fold in the whipped cream with a spatula, incorporating the two mixtures together so it stays light and aerated.
If making individual flavors, scoop the mixture into a smaller bowl gently folding in your desired mix.
Move the mixture to an insulated tub and freeze it for 4-6 hours.
From tiramisu to ice cream these recipes are sweet and easy to make and are sure to relax you