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Pumpkin Spice Tiramisu

Pumpkin Spice Tiramisu

I’ll tell you now that, as a former bakery counter girl at The Cheesecake Factory (heeeelllppp), I know my way around a tiramisu.  When I say I know my way around a tiramisu, please know that I mean, I would happily thaw out a tray of their frozen tiramisu and take the first, freshest slice all for myself.  No shame in the game. Listen… if you’re going to make me wear those awful white jeans and long white apron… expect that there are consequences by way of me eating all of your desserts at my whim. 

This week I’m offering a no-bake take on pumpkin dessert at my Thanksgiving table inspired by my sneaky bites of tiramisu from years past.  

Lady finger cookies are soaked to soft in very strong coffee that’s been spiked with bourbon.

Continue reading Pumpkin Spice Tiramisu at Joy the Baker.

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About Bob Lucas-Clark

Bob Lucas-Clark

I have transitioned from a successful corporate marketing career to starting a successful online business. My focus is helping people start their own online businesses. At the same time I am thrilled to have my own blog about one of my true passions: Cooking, Food & Wine. Enjoy my blog and thank you for stopping by.

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sweet potato tacos

One of the places I love to lurk on the internet is on boards and groups where people discuss their menu plans for the week. I am so sorry you thought I was going to say something more exciting here. I mean, of all the place to lurk on the internet, Deb. I am truly a bore — possibly to everyone but people who love to cook.

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But these posts! Forget the blogs, forget the cookbooks — just kidding, please do not do either — this is how people really eat, or aspire to at the ambitious start of their week, and I can’t help but take mental notes. One of the things that comes up frequently is something called a “sweet potato taco,” and it got stuck in my head because we like sweet potatoes, we like tacos… Maybe I should try my hand at them! I envisioned cubes of sweet potatoes roasted with so much spice, it almost forms a crust, and then something with black beans, and a bright, acidic finish to cut through the carb-starch-carbiness of it. The first time I made it, I threw them together and, because this is the year 2018, tossed a picture of our dinner onto Instagram Stories* and it turns out, a lot of people wanted the recipe. I promised to write it up good and proper one day, “one day” in Deb-ese is 5 weeks minimum, and that brings us up to today.

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