Tiramisu!

As I sit here and contemplate about just how great life is, there's only one thing, maybe two things, I could complain about.  Before I complain, I would like to just say how great it feels to have 3 days off from work in a row! Woo! And the weather is great! Double-woo!  Now....about buying a new phone. Holy. Cow. My poor phone went ca-puts this evening at approximately 6:32 pm. It was a sad day.  I watched my phone go from 100% battery, to its' last breath...0% battery. And that was that.  So what did I get to do? I got to take my dad to the phone store.  And Phillip.  My boys!!.....Have you ever been inside a phone store? It's like willingly stepping inside hell for 3o minutes.  Literally. Ok, not literally, but ONLY because there wasn't flames....that I know of.  But oh my gosh....can't a gal just buy a darn phone? Shoot. I don't want a data plan. I don't want to pay insurance. I don't want to spin around 10 times and do a magic trick. I just want to go inside and purchase a phone. But no. It doesn't work like that. What I want would consist of me buying a phone, buy a data plan, cancel that data plan, and pay $100 in cancellation fees. Like, holy cow....no.  I'll find a way to just buy a phone. Some day. Some day. Also, some day I dream of a better world when chickens can cross the road without having their motives questioned. That is all. Here is my tiramisu recipe.

Ingredients:

-6 egg yolks
-3 tablespoons sugar
-1 pound mascarpone cheese
-1 1/2 cups strong espresso, cooled
-2 teaspoons dark rum
-24 packaged ladyfingers
-1/2 cup bittersweet chocolate shavings, for garnish

Directions:

-In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and sugar until thick and pale, about 5 minutes. Add mascarpone cheese and beat until smooth. Add 1 tablespoon of espresso and mix until thoroughly combined.

-In a small dish, add remaining espresso and rum. Dip each ladyfinger into espresso for only 5 seconds. Letting the ladyfingers soak too long will cause them to fall apart. Place the soaked ladyfinger on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom.

-Spread evenly 1/2 of the mascarpone mixture over the ladyfingers. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture.

-Cover tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 8 hours.

-Before serving, sprinkle with chocolate shavings.

**I used a trifle bowl for this tiramisu that is pictured, just layer the same way...use your brain.**

Dark Chocolate Cheesecake with a Brownie Crust.

Mama said she wanted something chocolate for her birthday, so I made her something chocolate.  This cheesecake is so rich and creamy that it could easily serve 15 people.  It's to die for though.  I would like to rant about Mother Nature for 2 seconds.....WHAT IS UP WITH THIS RAINY DREARY WEATHER? oh my gosh. I'm not tan. I've been to the pool maybe like 7 times this summer. It's already July 5th. Not ok. I haven't been able to use my Hawaiian Tropic tanning lotion. Sad times. Sad, sad times.  However, as long as no one else gets to go to the pool, then I guess it's bearable.  Not really though.  I couldn't begin to tell you the last time I've seen the sunshine, and I just took a look at the 10 day forecast, and there isn't any sun on the forecast for the next 10 days. What is this? Winter? Shoot.

Ingredients:
Brownie Layer:
6 tablespoons melted butter
1-1/4 cups sugar
1 teaspoon vanilla
2 eggs
1 cup plus 2 tablespoons all-purpose flour
1/3 cup Hershey's cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt

Dark Chocolate Cheesecake Layer:
3 packages cream cheese - softened
3/4 cup sugar
4 eggs
1/4 cup heavy cream
2 teaspoons vanilla
1/4 teaspoon salt
2 cups (12 ounce package) Hershey's Special Dark Chocolate Chips - divided

Directions:
-Heat oven to 350 degrees. Grease 9-inch springform pan.

-For Brownie Layer, stir together melted butter, 1-1/4 cups sugar and 1 teaspoon vanilla. Add 2 eggs; stir until blended. Stir in flour, cocoa, baking powder and 1/2 teaspoon salt; blend well. Spread in prepared pan. Bake 25 to 30 minutes or until brownie layer pulls away from sides of pan.

-For Dark Chocolate Cheesecake Layer, beat cream cheese and 3/4 cup sugar with electric mixer on medium speed in large bowl until smooth. Gradually beat in 4 eggs, heavy cream, 2 teaspoons vanilla and 1/4 teaspoon salt until well blended.

-Set aside 2 tablespoons chocolate chips. Place remaining chips in large microwave-safe bowl. Microwave chocolate, stopping at 30 second increments to stir until smooth. Gradually blend melted chocolate into cheesecake batter.

-Remove Brownie Layer from oven and immediately spoon cheesecake mixture over brownie. Return to oven; continue baking 45 to 50 minutes or until center is almost set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool to room temperature. Remove side of pan.

6. Place remaining 2 tablespoons chocolate chips in small microwave-safe bowl. Microwave at Medium 30 seconds or until chips are melted and smooth when stirred. Drizzle over top of cheesecake. Cover; refrigerate several hours until cold. Garnish as desired. Cover and refrigerate leftover cheesecake.