Eagle brings you the “Very Berry” best!

Very Berry Tiramisu with Ladyfingers & Fresh Vanilla Whipped Cream

Ingredients

  • 2 cups fresh strawberries, sliced
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • 1/4 cup sugar
  • 1 tablespoon lemon juice
  • 1 package ladyfingers
  • 8 ounces mascarpone cheese, softened
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon real vanilla extract
  • Fresh mint for garnish (optional)

Instructions

  1. In a medium bowl, combine strawberries, blueberries, raspberries, sugar, and lemon juice. Stir gently and let sit for about 15 minutes to allow the berries to release their juices.
  2. In a separate bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
  3. Fold the mascarpone cheese into the whipped cream mixture until smooth and creamy.
  4. Arrange a layer of ladyfingers in the bottom of a serving dish or trifle bowl.
  5. Spoon a layer of the berry mixture over the ladyfingers, allowing some of the juices to soak into the cookies.
  6. Spread a layer of the mascarpone whipped cream mixture over the berries.
  7. Repeat the layers until all ingredients are used, finishing with whipped cream and berries on top.
  8. Refrigerate for at least 2 hours before serving to allow the flavors to come together.
  9. Garnish with fresh mint if desired.

This dessert feels light, fresh and festive — perfect for summer celebrations and sharing with the people who matter most.

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Mary Ellen’s Oatmeal Chocolate Chip Cookies

It’s Mary Ellen’s Birthday! She’s celebrating by sharing her recipe for Oatmeal Chocolate Chip Cookies. Enjoy!

Mary Ellen’s Oatmeal Chocolate Chip Cookies

Modified from a recipe found on PreppyKitchen.com.

Makes 2 dozen.

Ingredients:

¼ cup whole wheat flour

¾ cup all-purpose flour

½ tsp baking soda

½ tsp salt

½ cup unsalted butter, room temperature

1/3 cup granulated sugar

2/3 cup light brown sugar, packed

2 tsp pure vanilla extract

1 large egg

1 ½ cups rolled oats (I use Quick Cook oats)

1 cup Ghirardelli bittersweet chocolate chips

Instructions:

In a medium bowl, whisk together the flour and baking soda. Set aside.

In a food processor or with a mixer, combine the butter with both sugars. Beat or process until light and fluffy.

Reduce speed to low. Add the salt, vanilla and egg. Beat until well mixed, about 1 minute.

Add flour mixture. Mix until almost combined.

If using a food processor, add the oats and pulse until combined. Return to medium bowl and mix in the chocolate chips.

If using a mixer, mix the chocolate chips in by hand.

If dough is too soft, chill for about ½ hour in the fridge.

Preheat oven to 375 degrees.

Line two baking sheets with parchment paper.

Use a 2 Tablespoon cookie scooper to drop heaping tablespoon-size balls of dough about 2 inches apart.

Flatten each ball of dough slightly.

Bake until cookies are golden around the edges, but still soft in the center. Depending on your oven, that could be anywhere from 8 to 12 minutes.

Remove from oven and let cool on baking sheet 1-2 minutes. Transfer to wire rack and let cool completely.