Ingredients: 

Grass fed bones (beef, chicken, pork, any bones work, the bones with more bone marrow or knuckles that contain joints are the better bones to use) 
Water (enough to fill up the crockpot after you add all your ingredients (that way you don't over pour)
Apple cider vinegar
Herbs*
Mushrooms* 
Onions*
*Turmeric
*Cayenne pepper
^I mix it up with what veggies/herbs to add each time

*Optional

Directions: 
1. Add the bones, veggies, herbs, apple cider vinegar first them fill the crock pot up with water. 
2. Turn crockpot on low for at least 10 hours. The longer in the crockpot the more nutrients you will extract and have a heartier bone broth. I cook my batches up to 24 hours sometimes--THE LONGER THE BETTER. 
3. Let liquid cool enough so that you can handle it. Strain with a cheese cloth or mesh strainer. Separate into mason jars so you can use as you go! 
​

Now this is not the healthiest cake out there since I did use sugar and flour in the recipe but it is a damn good cake. It is all from scratch and delicious! 

It was my sister's birthday yesterday and she has been obsessing with tiramisu lately so I thought, why not try to make it? Now I couldn't come up with this whole recipe on my own since I have never attempted anything like this so I usually go straight to Pinterest and look through recipes and see one I like. I will add the links in from where I got the recipes. 

Now if you love tiramisu you will definitely love this. 

Tiramisu has coffee-soaked ladyfingers, a mascarpone cream filling, cocoa powder dust with tons of layers and chocolate shavings on top. 

I homemade the ladyfingers because I COULD NOT find them ANYWHERE! 

Ladyfinger Recipe

Ingredients:

• 4 eggs, separated
• 2 tbsp + 2/3 C white sugar
• 1 C all-purpose flour
• 1/2 tsp baking powder

Directions:

1. Preheat oven to 400 F. (I ended up turning my oven down to 365 F after the first batch but get a feel for it yourself after the first batch, it also depends on how hot your oven may be).
2.  Line two 17 x 12 inch baking sheets with baking parchment. (Or, if you are going to use these for tiramisu cupcakes, line a 12 cupcake tin with cupcake liners.) (This recipe for me made like 6 or more batches of ladyfingers, I had 3 pans going with parchment paper. Once they come out of the oven you don't want to touch them for about 3 minutes since they will feel kind of gooey and you can't peel them off. After a few minutes you can peel them off by pushing up from underneath the parchment paper and transfer them to cool. I then just used the same parchment paper, flipped it over and made a new batch to put in the oven. 
3.  Fit large pastry bag with a plain 1/2 inch round tube. If you don't have one, just cut off the end of a Ziploc bag. I made my hole smaller after the first batch because they puff up quite a bit.
4. Place egg whites in a bowl and beat on high until soft peaks start to form (I used my Kitchen Aid on high for about 5 minutes but keep an eye on it and check when the peak forms).
5.  Slowly add 2 tablespoons of the sugar and continue beating until stiff and glossy.
6.  In another bowl, beat egg yolks and remaining sugar.
7.  Whip until thick and very pale in color.
8.  In a small bowl, whisk together flour and baking powder.
9.  Fold half the egg whites into the egg yolk mixture.
10.  Fold in flour, and then add the remaining egg whites.
11.  Transfer mixture to the pastry bag (or Ziploc bag) and pipe strips that look like ladyfingers (or whatever shape you'd like) onto the prepared baking sheet. Alternatively, evenly divide the batter between the cupcake liners (if making tiramisu cupcakes). The cupcake liners will not be filled to the top.
12.  Bake for 8 minutes.

Original Recipe HERE. Thank you Stef from the Cupcake project! 

Tiramisu Recipe
Serves 8

Ingredients:

• 5 large fresh organic eggs, separated
• ½ cup sugar
• 1 pound mascarpone
• Pinch of salt
• 2 shots (3 ounces) rum or Italian Marsala (optional)
• 3 cups brewed coffee, sweetened with 2 tablespoons sugar, cooled
• 14 ounces savoiardi cookies (Italian ladyfingers, or recipe above)
• 2 tablespoons unsweetened cocoa powder
• ¼ cup shaved dark chocolate, for garnish (optional)

Directions: 

• In a medium bowl, beat together the egg yolks and ¼ of the sugar until light and creamy.
• In a separate medium bowl, work the mascarpone with a wooden spoon (or spatula) until all lumps are eliminated. Add the egg yolk mixture and mix well.
• In a third medium bowl, combine the egg whites, salt, and remaining ¼ cup sugar, and beat until they reach a slightly firm but fluffy consistency (I used my Kitchen Aid to whip the egg whites, salt, and sugar for about 5 minutes but keep an eye on it and check when peak forms). Gently fold the egg white mixture into the mascarpone mixture, one ladle at a time, stirring from the bottom up to help maintain as much volume as possible, until the egg whites are fully incorporated. Stir in the rum (if using).
• Place the coffee in a fourth medium bowl. Dip each cookie into the coffee (don’t soak them; you want them to retain their firmness) and then arrange in a 7 x 11-inch glass baking dish until the bottom is covered. Over the first layer of cookies, spread enough mascarpone cream to cover the ladyfingers, and dust with 1 tablespoon cocoa powder. Repeat the layers of cookies, mascarpone cream, and cocoa powder until everything is gone, mine was about 5 layers. Or you can do a layer of ladyfingers, HALF the mascarpone cream, cocoa powder and then a second layer of ladyfingers, the rest of the mascarpone cream and cocoa powder-this is how the original recipe instructs you but I like lots of layers. 
• Cover the dish with plastic wrap and refrigerate for 3 hours. Garnish the top with the shaved chocolate and serve chilled.

​Original recipe HERE. Thank you Tastebook!