Sorry for my absence I haven’t had the time to really do anything lately that has to do with my regular routine. I started a new job and moved into a new house; all things that I am extremely excited about but that have taken up huge amounts of my time and energy.
Our days have been filled with trying to do everything while still trying to work a 40-hour week, so yes; my pots and pans are still in boxes and hopefully this weekend we’ll get all the furniture needed and finally settle in.
Our meals have consisted of raw vegetables, salads with or without tuna or mozzarella and of course on some occasions are all time favorite cereal night were you put all sorts of berries in a bowl and/or other fruit, nuts and/or seeds, chia seeds and then my husband has his favorite oats and I have mine all topped off with either milk or greek yogurt with a sprinkle of cinnamon and if I use the yogurt then also honey.
All this to say that I have not had time to cook up any new recipes, but all the while we still make healthy choices each day. I don’t like the fact that even if you don’t have a full on kitchen set up or eat out you can’t make or eat healthy foods. So, I actually always strive to be on point because if you’re stressed and then top that off with unhealthy food you just feel worse.
It’s a lifestyle that you acquire but so beneficial and essential to feeling strong, healthy and energized.
Anyways, if you are anything like me you are already thinking of what you could potentially serve on Easter. I always try to opt for a dessert I can make before hand and then on the day of just focus on the main meal.
This is a simple and really delicious dessert that is refreshing especially after a big meal. It’s one of my favorite desserts with that extra something to it. It’s hassle free and fun to make. It’ll save you so much time but it will also make your guests think that you spent so much time on it and they’ll love every bite they take.
You’ll love this indulgent take on the classic Tiramisu dessert for Easter or also for any day. I made mine a little smaller for my Husband and I but the recipe posted is for a regular sized cake.
2 pints of Coffee Gelato
2 Pints of Vanilla Bean Gelato
A small Vanilla Sponge Cake
2 cups Espresso, freshly brewed
1/3 cup Coffee Liquor, (Baileys, Kahlua, Or Illy Liquor)
2 tbsp. Dark Cocoa powder, unsweetened
In a small bowl stir together the Espresso and Coffee liquor.
Cut the cake in half horizontally.
In a 9×9 inch baking pan place a layer of the cake on the bottom. With a pastry brush, brush ½ the Espresso and liquor liquid.
Put the Vanilla Bean gelato in a bowl and beat with an electric mixer until smooth. Pour over the cake in the pan and smooth over. Sprinkle evenly 1 tbsp. of the Cocoa powder. Top with the second layer of cake. Brush with remaining Espresso and liquor.
Put the Espresso gelato in a bowl and beat with an electric mixer until smooth.
Pour over the cake and smooth over evenly. Freeze until completely hardened.
Take out of freezer and place in fridge about 30 minutes before serving and sprinkle the remaining tbsp. of cocoa powder and garnish with chocolate shavings.