Double Chocolate Tiramisu

Ingredients

• 2 tablespoons unsweetened cocoa powder, plus more for garnish
• 1 1/2 cups heavy cream
• 4 ounces semisweet chocolate, chopped
• 1 bar (8 ounces) cream cheese, room temperature
• 3/4 cup sugar
• 24 ladyfinger cookies (from a 7-ounce package)

Directions

1. 1. In a medium bowl, mix cocoa powder with 1 1/2 cups very hot water until dissolved; set cocoa mixture aside. In a small microwave-safe bowl, place 1/4 cup cream and chocolate; microwave in 1-minute increments, and stir until melted. Cool to room temperature.
2. 2. Transfer cooled chocolate mixture to a mixing bowl; add cream cheese and sugar. Using an electric mixer, beat until blended. Add remaining cream; beat chocolate filling until fluffy, about 2 minutes.
3. 3. Spread 1 cup chocolate filling in the bottom of a 2-quart serving dish. One at a time, dip 6 ladyfingers in cocoa mixture, then arrange in a single layer in dish; spread with 1 cup chocolate filling. Repeat with three more layers, ending with filling.
4. 4. Cover tiramisu, and refrigerate at least 2 hours (or up to 2 days). Dust with cocoa powder before serving. 

    

   Picture and recipe from Martha Stewart

Holiday Carrots

14-15 carrots

3/4 Cup mayonaise
1 TBS horseradish
1 TBS grated onion

Peel carrots, cut in half and in half lengthwise.  Cook until not quite done.  Place in an 8 x 8 casserole dish.  Mix remaining ingredients and pour over the carrots.  Sprinkle with grated sharp cheddar cheese - just enough to cover, and then cover that with buttered bread crumbs.  Bake at 350 for 30 minutes.