To be a Witch…

 To be a witch is to love & be loved.
 To be a witch is to know everything & nothing at all.
 To be a witch is to move amongst the stars while staying on earth.
 To be a witch is to change the world around you & yourself.
 To be a witch is to share & give while receiving all the while.
 To be a witch is to dance & sing & hold hands with the universe.
 To be a witch is to honor the gods & yourself.
 To be a witch is to Be Magick not just perform it.
 To be a witch is to be honorable or nothing at all.
 To be a witch is to accept others who are not.
 To be a witch is to know what you feel is right & good.
 To be a witch is to harm none.
 To be a witch is to know the ways of old.
 To be a witch is to see beyond the barriers.
 To be a witch is to follow the moon.
 To be a witch is to be one with the gods.
 To be a witch is to study & to learn.
 To be a witch is to be the teacher & the student.
 To be a witch is to acknowledge the truth.
 To be a witch is to live with the earth & not just on it.
 To be a witch is to be truly free.

~Unknown

Tiramisu

Tiramisu

Ingredients
3 cups brewed coffee, cooled
2 (8-ounce) containers mascarpone
5 eggs, separated
14 ounces savoiardi cookies (firm ladyfingers)
4 ounces sugar, plus 2 tablespoons or more, for the coffee
2 shots rum or Italian Marsala, optional
Pinch salt
2 tablespoons unsweetened cocoa powder
1/4 cup shaved dark chocolate, to garnish
Special equipment: Moka coffee pot that serves 12 (3 cups coffee
Directions
First prepare the coffee using a Moka machine big enough to serve 12 (about 3 cups) pour it in a bowl and allow to cool off, add 2 tablespoons sugar or sweeten to taste.
Mix the egg yolks with 2 ounces sugar, and mix until you obtain a creamy light mixture. Work the mascarpone in a bowl using a wooden spoon, making sure you eliminate any lumps, then add the mascarpone to the sugar-egg mixture and continue to mix well.
In a separate bowl, mix the egg whites, pinch of salt, and the remaining 2 ounces sugar, until they reach a somewhat firm, but fluffy consistency, then add them to the mascarpone mixture. Stir in the rum, if using.
Dip the savoiardi cookies (firm ladyfingers) in the coffee, and one by one lay them flat into a 7 by 11 pyrex tray, making sure you do not soak the cookies, as you want to make sure they maintain their firmness. Once the first layer of cookies has been laid out, spread a layer of the mascarpone cream on top, and dust with 1 tablespoon cocoa powder.
Now, again, prepare another layer of coffee-dipped cookies, cream and cocoa powder. Garnish the top of the cake with the shaved dark chocolate.
Cover the tray with plastic wrap and refrigerate for about 3 hours so the flavors can marry and the tiramisu can settle.
Notes
Cook's Note: Because you are working with raw eggs, it is mandatory that you use the freshest product you can find. Organic, free-range eggs are good enough, unless you have a neighbor with a chicken coup...in that case, get his!
Test the eggs by putting them in a bowl of water: if they fall to the bottom they are fresh and safe, if they come afloat they are ready to be tossed!

Lighter Fresh Fruit Bread Pudding

Lighter Fresh Fruit Bread Pudding

Ingredients
Nonstick cooking spray
1 cup banana pieces (from about 2 bananas)
1 cup fresh strawberries, hulled
1 3/4 cup skim milk
1/2 cup sugar
1 cup golden raisins
1 to 2 teaspoons ground cinnamon
1 teaspoon kosher salt
1 egg, beaten
1 egg white, beaten
1 1/2 dozen whole wheat donuts, such as Donut Pub donuts
Fresh fruit slices, for garnish
Directions
Preheat the oven to 350 degrees F. Lightly spray a casserole dish with nonstick cooking spray.
In a large bowl, add the bananas, strawberries, milk and sugar, and gently mash. Allow the mixture to macerate and come to room temperature. Add the raisins, cinnamon, salt, egg and egg white, and mix together.
Cube or tear the donuts and place in the prepared casserole dish. Cover with the liquid mixture. Bake until the center has jelled, about 1 hour. Garnish with fresh fruit slices