Hey coffee lovers! I’ve got an easy crowd pleaser for you today.

If you’re anything like me, you love coffee, and you’ve always been intimidated by making your own tiramisu. But for reals, don’t be. It’s easy, you can definitely handle it. You only have to cook one component here. Also, mascarpone cheese is like, this super creamy and smooth cream cheese.


If you’ve never had tiramisu, it’s basically a layered creamy dessert. The base is lady fingers, which are a dry sponge cake, soaked in espresso, layered with a mascarpone cheese sweet cream, and dusted with cocoa powder. It’s served chilled, and if you like coffee, it’s pretty divine.

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If you only kind of like coffee, you can use less of it while layering the dessert.

Here’s my tip that worked well at least for my lady fingers- I had trouble dipping these in espresso even for the shortest time, they kept just falling apart before I could place them. So instead I actually placed the dry lady fingers in the dish, and then brushed on espresso in two applications, waiting for it to soak in between each round. I found it much easier.


I also like a slightly sweeter version of this classic, so I added some additional sugar to the cream, as well as vanilla to boost the sweetness and flavor here. Feel free to omit the vanilla and the powdered sugar if you prefer a more bitter version!


Classic Tiramisu


  • 7 egg yolks
  • 1 cup sugar
  • 2 cups mascarpone cheese
  • 1/2 cup powdered sugar
  • 2 tsp. vanilla extract
  • 2 cups heavy cream
  • 3-4 pkgs. lady fingers
  • 1 cup brewed espresso, cooled
  • 2 tbs. cocoa powder


  • Over a double broiler, whisk together the egg yolks and sugar until sugar has dissolved. The mixture will be pale yellow, and thick. It should ribbon when you pull up your whisk. Set aside.
  • Beat together the mascarpone cheese, powdered sugar, and vanilla extract. Add in the heavy cream, and beat until mixture has stiff peaks.
  • Gentle fold the egg yolk mixture into the mascarpone mixture until fully combined.
  • In a 13 by 9 inch pan, create a full layer of lady fingers, covering the bottom of the pan as much as possible.
  • Brush on the cold espresso, and wait 1-2 minutes. Then, brush another round of espresso onto the lady fingers.
  • Spread about 1/3 of the cream on top of the lady fingers.
  • Repeat the process of layer the lady fingers, espresso, and cream until you have three layers of lady fingers, and cream on the top.
  • With a sifter, dust the top with cocoa powder.
  • Chill for several hours, and serve!
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**Adapted from Use Real Butter

I don’t know how it is where you live, but in Colorado, it looks like we’re about to swing right out of winter! Today it’s 70 degrees, sunny, and totally perfect. 


That being said, I’m starting to crave those summery treats that I’ve been missing out on all winter, and you probably are too! Enter berry lemon crumb bars. 

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I used to work a coffee shop for several years through college, and we served a lemon bar with a a layer of tart berries, and a delicate crumb topping, which is where I got the inspiration for these! Now, I have no idea how those ones at my coffee shop were made- we had them shipped in frozen every week- but I do know how I’ve always made traditional lemon bars, so that’s where I’ve started. 

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These sweet and tart little gems start off with a super easy shortbread crust. BTW, this same crust recipe can make the most amazing shortbread cookies! Just chill the dough for 30 minutes after mixing it up, and then roll, cut, and bake them until just golden!

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In the meantime, make a full batch of these lemon bars with sweet and tart berries, and a light crumb topping to hold you over until summer comes full on! The berries add a whole other dimension of flavor that traditional lemon bars have never known, and you’ll love this variation on the classic!

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Berry Crumb Lemon Bars


  • For the Crust:
  • 2 sticks softened butter
  • 2/3 cup powdered sugar
  • 1/4 tsp. salt
  • 2 tsp. vanilla extract
  • 2 cups flour
  • For the berries:
  • 2 cups mixed berries (I used blackberries, raspberries, and blueberries)
  • 1 tbs. sugar
  • 1 tbs. cornstarch
  • Juice of 1/2 lemon
  • For the Lemon filling:
  • 6 eggs
  • 3 cups sugar
  • Zest of 3-4 lemons
  • 1 cup lemon juice (5-6 lemons)
  • 1 cup flour
  • 1/4 cup sour cream
  • For the crumb topping:
  • 1/2 cup flour
  • 1/2 cup granulated sugar
  • 1/2 cup powdered sugar
  • 3-4 tbs. melted butter


  • For the crust:
  • Preheat the oven to 350 degrees, and line a 9x13 pan with foil, and grease the foil.
  • Beat together the butter and powdered sugar, then add in the salt and vanilla. Then slowly add the flour until a dough comes together
  • Dump the dough into your lined pan, and press down until the dough evenly coats the bottom of the pan.
  • Bake at 350 degrees for 10 minutes, and then pull out and cool.
  • For the berries:
  • While the crust is cooking and cooling, place the berries, cornstarch, sugar, and lemon juice in a small saucepan over medium heat.
  • Cook until the berries have softened. Puree the mixture in a food processor or blender until just chunky, not completely smooth.
  • Pour the berry mixture over the crust and spread evenly.
  • For the Lemon filling:
  • Simply whisk everything together until completely smooth!
  • Pour the lemon filling over the crust and berries, and place in the same 350 degree oven for 10 minutes.
  • For the crumb topping:
  • Mix together the flour and both sugars. Pour the melted butter in, and stir with a fork until crumbs form.
  • After the bars have baked for 10 minutes, pull them out of the oven, and sprinkle the crumb topping all over the top.
  • Return to the oven, and bake for 35-40 minutes, or until the lemon filling has set.
  • Cool completely before cutting and eating!
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Sometimes you just need something easy. 

This weekend I made fish tacos for some friends, with a bunch of homemade sauces and toppings, and I was cooking for several hours during the day. So when it came to dessert, I wanted something simple.


This pie is about as easy as it gets, and you can actually make it in a bunch of flavors. It’s no-bake, but if you prefer a traditional pie crust you can definitely pre-bake one and use the same filling.


I’ve personally made a peanut butter version, but you could also do vanilla, or a citrus flavor, which would be awesome. Today though, it’s all about chocolate. Because guys, everyone likes it, and if you don’t want a big ol’ slice of chocolate pie after stuffing your face with fish tacos, I just don’t feel like I know you!


Basically, there’s only a few ingredients, and it only takes a few minutes to whip up. I threw it together just before serving dinner, and it was perfect. If you want to make another flavor variation, like peanut butter, replace the melted chocolate, or omit it and add fruit zest and extract. 


No Bake Chocolate Silk Pie


  • 16-20 graham crackers, completely crumbled
  • 2 tbs. sugar
  • 4 tbs. melted butter
  • 1 block softened cream cheese
  • 1/3 cup powdered sugar
  • 4 oz bittersweet chocolate, melted and cooled
  • 1 tsp. vanilla extract
  • 2 cups whipped cream (homemade or store-bought)
  • Chocolate shavings to sprinkle on top (optional)


  • Mix together the graham crackers and sugar, and add the melted butter. Mix until completely incorporated.
  • Pour the graham cracker mixture into a 9 inch pie pan and press to the bottom and up the sides, and set aside.
  • Beat together the cream cheese and powdered sugar. Add in the melted chocolate and vanilla.
  • Fold in the whipped cream in parts until completely incorporated. Pour into your pie crust, top with chocolate shavings, and refrigerate for at least an hour.
  • Enjoy!
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Happy Sunday everyone! I hope you all had an awesome and spooky Halloween!


Is it healthy? No. Is it fantastic? Absolutely. 

I’ve made cheesecake plenty of times, but this has been the most successful one yet, with no cracks! I’ve had no luck with water baths for cheesecakes- even when I wrap the pan in tons of layers of foil, somehow the water still boils over and gets into the cheesecake. It’s a huge bummer really, because cheesecakes take so many ingredients that once it’s ruined, who wants to do it again?


So this time I skipped the water bath, and I added a little flour to the mix to stabilize everything a bit more. It turned out beautifully, and it’s actually the only cheesecake I’ve ever made without a crack in it!


Plus, it’s pumpkin. If you aren’t craving pumpkin by now, I’d say it’s about time!  We had a Halloween party with pumpkin carving, scary movies, and tons of comfort food, so this baby fit right in.



I really love cheesecake, so I’m super excited that this one turned out so beautifully! The truth is though, even with a giant crack down the center, it’s still cheesecake guys, and it still tastes awesome. Just cover it up with some whipped cream, and pretend it never happened!

Pumpkin Cheesecake


  • 20 crispy gingersnap cookies, crushed
  • 3 tbs. melted butter
  • 4 8oz. pkgs. cream cheese, softened
  • 1 cup sugar
  • 1/4 cup brown sugar
  • 1 cup pumpkin puree
  • 3 eggs
  • 1 tsp. vanilla extract
  • 1/4 cup heavy cream
  • 1/2 tsp. salt
  • 1/2 tsp. nutmeg
  • 1 tsp. cinnamon
  • 1/4 tsp. allspice
  • 1/4 tsp. cloves
  • 1/4 cup flour


  • Preheat the oven to 350 degrees, and line a springform pan with parchment, and grease it.
  • Mix the crumbled gingersnaps and melted butter until it has an even consistency.
  • Pour the gingersnap mix into your pan, and push with the bottom of a glass to the bottom of the pan, and up the sides about half-way.
  • In a large mixing bowl, beat the cream cheese, sugar, and brown sugar until fluffy.
  • Add in the pumpkin, eggs, vanilla, and heavy cream, and beat until smooth.
  • In a small bowl, stir the salt, nutmeg, cinnamon, allspice, cloves, and flour. Whisk it into the cheesecake mixture.
  • Pour batter into your pan, over the prepared crust, and bake for 1 hour.
  • After the hour, turn off the oven, and leave the door closed. Let the cheesecake cool in the oven for about 4-5 hours.
  • Remove the cheesecake, cover, and refrigerate for at least 5 hours.
  • Top with whipped cream, or eat it plain!
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Hi guys! Who doesn’t love a good combo of different kinds of chocolate? It’s really undeniable, these things are pretty fantastic. 


I just got my wisdom teeth removed this weekend, so my ability to eat normal food has been temporarily suspended, so a dessert like this is exactly what I needed. The great thing about parfaits, or their larger counter-part, trifles, is that you can really put whatever the heck you want in there. I basically always like to have several different textures, with at least one solid item like cake, brownies, or fruit. 


My original plan was actually to make a full on trifle, but I couldn’t locate my trifle dish. It’s cool, mason jars are cute, amiright? Plus it makes a bunch of single-serve desserts, generous single servings at that. I don’t know about you, but I love it when I don’t have to share my dessert. 

Basically, this particular parfait recipe is made up of some of my favorite staple recipes; chocolate pudding, brownies, whipped cream, plus Oreo cookies. If you’ve never made your own chocolate pudding, today’s the day to start- it’s really quite easy, and it tastes amazing. If you’ve never made homemade whipped cream, you may have never known real love. 


Here’s the breakdown of my favorite recipes that I put together in these pretty parfaits- layer in some chocolate pudding, a little whipped cream, brownie chunks, Oreo chunks, and repeat the whole thing until your jars are full. Share them with your friends, or hoard them in your fridge for your own enjoyment!

Oreo Brownie Parfaits


For the Chocolate Pudding

  • 3/4 cup sugar
  • 1/4 cup cornstarch
  • 1/2 tsp. salt
  • 4 egg yolks
  • 2 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 1 tsp. vanilla
  • 1 cup chocolate chips
  • 2 tbs. butter

For the Brownies

  • 8 tbs. butter
  • 2 oz. unsweetened chocolate
  • 1 cup sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 1/4 cup plus 2 tbs. flour
  • Pinch of salt
  • 1/2 cup chocolate chips

For the Whipped Cream

  • 2 cups heavy cream
  • 3 tbs. instant vanilla pudding
  • 1/3 cup powdered sugar

For the Parfaits

  • 6 mason jars
  • 15 Oreo cookies broken into chunks


For the Chocolate Pudding

  1. In a medium saucepan, mix together the sugar, cornstarch, and salt.
  2. In a separate bowl, whisk together the egg yolks, milk, cream, and vanilla.
  3. Whisk the milk mixture into the sugar mixture. Cook on medium heat until thick, whisking constantly.
  4. Remove from heat and whisk in the chocolate and butter until smooth. Pour pudding through a mesh siv to remove any lumps, and refrigerate immediately.

For the Brownies

  1. Preheat the oven to 350 degrees, and grease a 8 x 8 pan.
  2. In a medium saucepan, melt together the butter and the unsweetened chocolate. Remove from heat, and cool for 10 minutes.
  3. Add in the sugar, eggs, and vanilla, and mix until smooth. Then add the flour, salt, and chocolate chips.
  4. Pour into the baking sheet, and bake for 35 minutes or until set. Cool completely.

For the Whipped Cream

  1. Whip the heavy cream in a large bowl until you have very soft peaks.
  2. Add in the vanilla pudding and the powdered sugar, and whip together until you've got stiff peaks.

For the Parfaits

  1. Layer your mason jars with chocolate pudding, whipped cream, brownies, and oreos as you see fit- no judgement here!

Hate to be that girl, (#sorrynotsorry) but my favorite cake, and probably dessert all together, is a good ol’ vanilla cake. 


I had a stint with cheesecake being my favorite dessert, and spent many years having it as a birthday cake. I may have spent a couple years favoring banana cake. But for most of my life, and likely most of my future, vanilla birthday cake has been where it’s at for me. My husband insists chocolate cake is the best, but I’m all set. 


Sometimes I still stray from my favorite on my own birthday, but typically I’m looking for a really tender, strongly vanilla birthday cake. This one fits the bill! I like the addition of a chocolate mousse filling to mix things up a bit- I know, call the police, we’re putting chocolate on vanilla here, it’s UNHEARD of. 


Now, let’s talk about this French buttercream because I can’t even. I’ve made a lot of frosting recipes, and it’s honestly not my strong suit in the world of desserts. For some reason I just usually prefer that super sweet canned stuff. I’ve made traditional buttercreams. I’ve made whipped buttercreams. I’ve made Swiss buttercreams. But I’d never made a French buttercream until now, and I feel totally duped for never having known about it. It’s too good. 


I am using the recipe from Mikey’s In My Kitchen for this cake. Basically, French buttercream takes a lot more work, like, A LOT. But the results are seriously unbelievable. It’s so amazing, I really hope you try it! I am absolutely in love!

Enjoy guys!

Best White Birthday Cake


For the Cake

  • 2 cups sugar
  • 1 1/2 sticks butter room temp
  • 5 egg whites
  • 1 whole egg
  • 3 cups flour
  • 3 tbs. cornstarch
  • 1/2 tsp salt
  • 1 tbs. baking powder
  • 1 cup heavy cream
  • 1 tsp. vanilla
  • 1 tsp. almond extract
  • 1 batch French Buttercream recipe see link above

For the Chocolate Mousse Filling

  • 1 cup heavy cream
  • 1/2 cup chocolate chips
  • 3 tbs. instant vanilla pudding mix


For the Cake

  1. Preheat oven to 350 degrees, and grease two 9 inch round cake pans
  2. Beat together the sugar and butter until light and fluffy. Beat in the egg whites, and egg.
  3. In a separate bowl, mix together the flour, cornstarch, salt, and baking powder.
  4. In a separate bowl, mix together the heavy cream, vanilla, and almond extract.
  5. Add the flour mixture alternating with the cream mixture, starting and ending with the flour. Mix until fully combined.
  6. Pour into cake pans, and bake for 18-22 minutes, or until a cake tester comes out clean. Allow to fully cool before frosting.

For the Mousse

  1. Melt the chocolate chips, and let cool slightly.
  2. Whip the heavy cream and pudding mix until soft peaks form. Mix in the melted chocolate.
  3. Chill until ready to frost your cake.

For the Cake

  1. Put the chocolate mouse the center of the cake, stack, and frost with your French buttercream, or frosting of choice!

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