Irresistible Desserts For The Holidays III : Tiramisu, Danishes, Cranberry Orange Cheesecake & Maple Pecan Cake 🌞

Easy Pistachio Tiramisu Recipe


An impressive and equally delicious pistachio tiramisu recipe! You’ll love this easy, no-bake pistachio dessert, made with homemade pistachio paste; a creamy whipped cream filling; lady finger cookies soaked in espresso; all topped with finely ground pistachios. This dessert is great for any occasion and is always an instant crowd-pleaser!


45 minutes mins prep
0 minutes mins cooking
Makes 12 cups


Ingredients

For Pistachio Paste:

1 1/2 cups shelled, roasted pistachios, salted or unsalted
1/3 cup heavy cream

For Filling:

16 oz cream cheese, softened at room temp; or marscapone
2 tsp vanilla extract
3 cups powdered sugar
3 cups heavy cream, divided
48 to 60 lady finger cookies, (crispy and hard)
2 cups espresso, or strong brewed coffee
2 oz Irish Cream, Coffee Liqueur, or Pistachio Liqueur

Instructions

Preparing Pistachio Paste:

Prepare the pistachio paste: Place the shelled pistachios into a food processor and pulse until the nuts are finely ground. Remove about ½ cup of ground pistachios and set them aside for later.

To the ground pistachios, add 1/3 cup of heavy cream and continue to pulse until a thick, smooth paste forms. Transfer the paste into a bowl and set aside.

Making the Filling:

Place the softened cream cheese or mascarpone cheese into a large mixing bowl. Beat the cheese for a few minutes until it’s creamy and smooth.

Next, add in the pistachio paste and vanilla extract. Beat for about a minute until the paste and cheese are combined.

Add the powdered sugar and 1 cup heavy cream next. Mix for a few minutes until the mixture is creamy and smooth.

In a separate bowl, whisk the remaining 2 cups of chilled heavy cream until stiff peaks form, about 4 to 5 minutes.

Add approximately 1 ½ cups of the whipped cream to the pistachio mixture and use a spatula to gently fold in the cream.

Add the remaining whipped cream and fold gently until the whipped cream and pistachio mixture are well combined. The mixture should be fluffy and creamy.

Assembling the Tiramisu:

Prepare approximately 2 cups of espresso or strong brewed coffee and pour into a shallow casserole tray to cool. Stir in the liqueur, if using.

Assemble the dessert into a trifle bowl, casserole dish, or individual serving cups/bowls.

Work with 2 to 3 cookies at a time; soak them lightly in the espresso, then layer into the trifle bowl. Create a single layer of cookies, then add approximately 3 cups of the prepared pistachio filling. Spread the filling evenly to the edges and sprinkle with 2 to 3 tablespoons of finely ground pistachios.

Repeat this process of layering the cookies and pistachio filling; I usually do three layers of cookies. Add the remaining pistachio filling on top and level the cream with an off-set spatula.

Sprinkle the remaining finely ground pistachios on top.

Refrigerate the tiramisu for at least 1 hour prior to serving, or overnight for best results.

https://tatyanaseverydayfood.com/easy-pistachio-tiramisu/


*************************************************************************


Easy Apple & Cheese Danishes

The easiest and most delicious apple and cheese Danishes made with store-bought puff pastry dough, apple pie filling, and creamy cream cheese filling. These buttery and flaky apple pastries are an instant hit! They make for a great last-minute Thanksgiving dessert and are fantastic for fall! You’ll love the incredible combination of flavors and textures.


45 minutes prep
55 minutes cook
45 minutes Defrost Time
Makes 10 pastries

Ingredients

2 sheets frozen puff pastry, thawed at room temp

For Apple Filling:

2 large apples
1/3 cup light brown sugar
2 tsp ground cinnamon
1/8 tsp sea salt
1/4 tsp ground nutmeg
1/2 cup water

For Cheese Filling:

8 oz cream cheese, softened at room temp
1 cup powdered sugar
2 tsp vanilla extract, or vanilla bean paste
1/4 tsp sea salt

For Topping:

1 large egg, for egg wash
1 tbsp water

Instructions

Defrost the puff pastry for at least 45 minutes at room temperature. It needs to be just defrosted, but not too soft or warm.

If the dough gets too warm, place it into the refrigerator for about 1 hour to chill; otherwise, the dough will be difficult to handle.

Making the Apple Filling:

Prepare the apple pie filling first as it needs to cool. Peel, then finely dice the apples and place them into a small saucepan.

Add the brown sugar, cinnamon, nutmeg, salt, and water. Stir to combine the ingredients.

Cook the apples over medium heat for about 18 to 22 minutes. Keep the pan covered for the first 10 minutes, then uncover and cook the apples until they’re tender and the liquids have evaporated.

Remove the apple pie filling from heat and place into the fridge to cool.

Making the Cheese Filling:

For the cheese filling, place the softened cream cheese into a medium-sized mixing bowl. Beat the cheese with a mixer for a few minutes, until it’s creamy and smooth.

Next, add the powdered sugar, vanilla, and sea salt. Mix again for a few minutes until the filling is smooth.

Making the Pastries:

Line two large baking sheets with parchment paper or use silicon mats. Preheat the oven to 350°F.

Unwrap the puff pastry and place onto your work surface. Use a rolling pin to gently shape the dough into a slightly larger rectangle, making the dough thinner.

Spread the prepared cream cheese filling evenly to all the edges. Top with the cooled apple pie filling, spreading it evenly to the edges.

Unwrap the second sheet of puff pastry on the side and shape/roll into the same sized rectangle. Transfer the second sheet of puff pastry onto the first sheet, pinching the dough around the edges.

Use a bench scraper or a flat knife to score then cut the dough vertically into 1-inch-thick strips.

If the dough is stuck to your work surface, use a bench scraper or spatula and slide it underneath each strip to get it unstuck.

Gently stretch each strip of dough until it’s almost doubled in length, then twist the dough from both sides. Shape the twisted dough into a bun, tucking the tail-end underneath. Watch my video tutorial to see how I shape the pastries.

Place the shaped pastries onto the prepared baking sheet. Beat together the egg and water in a small bowl, then use a pastry brush to apply to the pastries, coating them generously.

Baking Instructions:

Bake the cheese Danishes at 350°F for 23 to 25 minutes until the
tops start to turn golden. Lay a large sheet of foil over the pastries
and continue to bake for an additional 25 minutes, until the pastries
are golden brown and baked through.

Total baking time is around 45 to 50 minutes. Bake one baking sheet
of pastries at a time on the middle oven rack.

Once the pastries are done baking, let them cool on the baking sheet
for about 10 minutes, then transfer onto a wire rack to cool completely.

You can enjoy these apple pastries right away while they’re still warm
with coffee or tea. Store any leftover pastries in a sealed container or bag
at room temperature.

https://tatyanaseverydayfood.com/easy-apple-cheese-danishes/


*******************************************************************************


No-Bake Cranberry Orange Cheesecake

A festive cheesecake that will be the centerpiece of any holiday celebration!
My easy no-bake cranberry orange cheesecake is creamy, fruity, and so delicious!
It’s made with a simple graham cracker crust, a homemade cranberry sauce, and
cream cheese. After chilling, the cake is topped with whipped cream and festive
sprigs of fresh rosemary. This stunning holiday cheesecake will be an instant hit!


1 hour prep
15 minutes cook
8 hours Chilling Time:
12 servings

Ingredients

For Cranberry Sauce:

3 cups fresh cranberries
1/2 cup orange juice, freshly-squeezed
1/3 cup white granulated sugar

For Cheesecake:

12 whole graham crackers
1/3 cup unsalted butter, melted
1 cup heavy whipping cream, chilled
24 oz cream cheese, softened at room temp
zest from 1 large orange
1 cup sour cream
14 oz sweetened condensed milk
2 tsp vanilla extract
1/2 tsp sea salt
1/2 oz unflavored gelatin, (2 Knox packets)
3 to 4 tbsp water

For Whipped Cream:

1 1/2 cups heavy whipping cream, well chilled
1 cup powdered sugar
1 tsp vanilla extract
1/4 tsp sea salt

For Garnish:

fresh rosemary sprigs, sliced oranges, fresh cranberries, pomegranate arils

Instructions

Making Homemade Cranberry Sauce:

Place the cranberries, orange juice, and sugar into a small saucepan. Stir
and cook the berries over medium heat, bringing the berries to a simmer.

Simmer the berries for 6 to 8 minutes, until the berries pop open and the sauce thickens.

Use a potato masher to further crush the berries, creating a thick sauce.

Remove the sauce from the heat and set aside to cool.

Preparing Graham Cracker Crust:

Place the graham crackers into a food processor or blender and pulse the cookies into fine crumbs.

Pour in the melted butter and pulse again until the crumbs are well coated.

Transfer the crumbs into a 9-inch springform pan. Use the flat bottom of a glass or measuring cup to press the cookies firmly and evenly into the bottom of the pan.

Bake the crust in an oven preheated to 350°F for 15 minutes. While this step is not necessary, it will make the crust firmer, so it doesn’t crumble easily. Let the crust cool.

Making the Cheesecake Batter:

For the cheesecake batter, start with the whipped cream. Pour 1 cup chilled heavy cream into a stand mixer bowl with the whisk attached.

Whisk the cream for 3 to 4 minutes, until stiff peaks form. Transfer the whipped cream into a separate bowl and set aside for now.

Switch the whisk attachment to a flat beater. Add softened cream cheese into the mixer bowl and beat the cheese for 5 to 7 minutes, until it’s creamy.

Next, add the sour cream, vanilla extract, sea salt, and sweetened condensed milk. Mix again for a few minutes, scraping down the sides of the mixing bowl to ensure everything is combined.

Add the cranberry sauce next and mix for a minute.

In a small bowl, combine the gelatin with a few tablespoons of water, stirring until the mixture is thick.

Heat the gelatin in the microwave in 15 second intervals, stirring and heating until the gelatin is a hot, dissolved liquid; about 45 seconds.

With the mixer on medium speed, pour the hot, dissolved gelatin into the cheesecake batter. Do not let the gelatin cool!

Next, use a spatula and gently fold in the whipped cream prepared earlier.

Chilling the Cake:

Line the sides of the springform pan with a plastic cake collar (linked above). Pour the prepared cheesecake batter into the pan, smoothing the top with an off-set spatula.

Set the cheesecake into the refrigerator and chill for at least 8 hours, or overnight, until firmly set.

Making Whipped Cream:

Pour the chilled heavy cream into a medium-sized mixing bowl and add the powdered sugar, vanilla extract, and sea salt.

Whisk the cream for about 5 minutes, until stiff peaks form. Start on a slow speed, gradually increasing.

Transfer the whipped cream into a pastry bag tipped with a star tip; I use Ateco tip #847.

Garnishing the Cake:

Once the cheesecake has set overnight, remove the springform ring and carefully peel away the plastic wrap.

Slide a flat spatula underneath the cake and carefully transfer it onto a cake stand.

Pipe dollops of whipped cream on top of the cake. Garnish the cake with small slices of oranges, fresh cranberries, pomegranate arils, and sprigs of fresh rosemary.

Storing & Serving:

Once the cake is garnished, it’s ready to be enjoyed. I recommend keeping the cake refrigerated until ready to serve.

If you plan to serve the cake the next day, but want to garnish the top ahead of time, keep the cake wrapped in the plastic wrap.

Remove the plastic wrap when ready to serve.


https://tatyanaseverydayfood.com/no-bake-cranberry-orange-cheesecake/

***************************************************************************


Maple Pecan Cake with Maple Buttercream Recipe


If you love maple and pecans, you’re going to love this stunning maple pecan cake with maple buttercream for fall and Thanksgiving! This recipe is sponsored by Maple from Canada. It’s made with delicate maple pecan cake layers, gently brushed with more maple syrup and frosted with a maple French buttercream! For this delicious dessert, I’m not using any regular sugar, just pure maple syrup for sweetening both the cake and frosting! It’s the best maple cake I’ve ever tried!

1 hour hr 30 minutes prep
25 minutes cook
16 servings

Ingredients

For Maple Pecan Cake:

1 cup whole-fat buttermilk
¾ cup cooking oil
4 large eggs
1 tsp vanilla extract
1 ¼ cups pure maple syrup
3 cups all-purpose flour
2 tsp baking powder
2 tsp baking soda
¼ tsp salt
1 ½ cups finely diced pecans

For Maple Buttercream:

1 cup pure maple syrup
5 large egg yolks
2 cups unsalted butter, softened
1 tsp vanilla extract
1 ½ cups finely diced pecans, for cake garnish
1/3 cup pure maple syrup, for cake assembly

Instructions

For Maple Pecan Cake:

Preheat the oven to 350F/177C. Line three, 8-inch (20-cm) cake pans with parchment paper and spray the sides with a baking spray, if desired.

In a large mixing bowl, combine the liquid ingredients: buttermilk, cooking oil, vanilla, eggs and pure maple syrup. Mix the ingredients together on medium speed for 2 to 3 minutes, until the eggs are well beaten.

In a separate bowl, combine the dry ingredients: flour, baking powder, baking soda and salt. Sift the dry ingredients into the liquids and mix on low speed for 1 minute, just until the flour is incorporated. Gently fold in the diced pecans last.

Divide the cake batter evenly between the three prepared pans. Bake the cake layers in the preheated oven for 25 to 28 minutes, or until a toothpick inserted into the center comes out clean. The tops should be a rich, golden color. Allow the cake layers to cool in the pans for 5 minutes, then let them cool completely on a wire rack.

For Maple French Buttercream:

Prepare the maple buttercream next. Place the egg yolks into a mixer bowl and whisk on high speed for 2 to 3 minutes, until the yolks are thickened and pale. Meanwhile, pour the maple syrup into a small sauce pot and attach a candy thermometer to the side.

Cook the maple syrup over medium heat until the temperature reaches 240F/115C. This usually takes about 5 to 7 minutes. Watch the maple syrup as it heats; it can foam up and bubble over the top of the pot. If the maple syrup foams and bubbles, remove it from heat until it settles, then continue cooking on a lower heat.

Once the syrup comes up to temperature, immediately turn on the mixer to a medium speed and slowly pour the maple syrup into the egg yolks in a slow and steady stream. Once all the maple syrup has been added, increase the mixer speed to high and mix for 7 to 9 minutes, until the egg yolks are fluffy, thickened and pale in color. The mixture should also be cooled down until it’s barely warm.

Slowly start to add the butter, a few tablespoons at a time. Continue adding the butter even if the frosting looks separated; the frosting will come together. Once all the butter is added, add in the vanilla. Turn the mixer up to high speed and whisk for another 3 to 4 minutes, until the frosting is creamy and smooth.

Assembling the Maple Pecan Cake:

To assemble the cake, first make sure the cake layers are completely cooled. Use a long, serrated knife to level off the top of each layer. Using a pastry brush, lightly soak each layer with maple syrup, then top with a layer of the prepared buttercream. Use an off-set spatula to spread the frosting evenly. Watch my video recipe to see how it’s done.

Frost the top and sides of the cake with a crumb coat of frosting, then set the cake into the refrigerator to chill for 15 to 20 minutes. Apply the final layer of frosting and smooth the sides and top of the cake. Using your hands, very gently press the remaining diced pecans into the sides of the cake and sprinkle some on top. If desired, transfer any remaining frosting and add dollops of cream on top of the cake. I used a French star tip #4 for my cake.

The cake can be enjoyed right away or refrigerator for later. If refrigerated, remove the cake about an hour before serving to allow the buttercream and cake to soften.


https://tatyanaseverydayfood.com/maple-pecan-cake-2/



Fabulous delectable desserts are worth the effort, esp. when you can fix
things, like your dessert, ahead of time!

More To Come!