I recently had the chance to catch up with Rachel Brandsness and Angie Lese from Lips Speak Louder chatting about their music, the band’s journey, and their favorite foods. Topping this feature with Tiramisu Donuts, a delicious fusion of the classic Italian dessert and the beloved donut.

Based in Nashville, TN, Rachel Brandsness and Angie Lese originally met while playing in different bands on the same bill, but they were so busy they only connected briefly. However, they hit it off, and later Rachel worked with Angie on an album release project for another band. Angie eventually put together an all-female Foo Fighters tribute band and asked Rachel to play guitar. That was the first time they performed together, and it turned out to be a blast. Not long after that show, Angie suggested they form a rock duo to have more opportunities to play together and have fun. And thus, Lips Speak Louder was born.

They went on to experiment with different ideas and decided to record an album. Emily Wolfe immediately came to mind when thinking about production for their album and to their excitement, she agreed to produce Lips Speak Louder’s upcoming album. They secured a time at Sweetwater Studios in Fort Wayne, Indiana, and recorded the album this past May with Emily producing all ten tracks. And they’ve been on a roll ever since, recently releasing two new singles and a cover, including Hype, Crush, and Why Do You Love Me (check out the Hype video below). Their sound is a mix of strong rock vibes with a 90s grunge edge, drawing influences from bands like Queens of the Stone Age, Garbage, and Veruca Salt.

Over the summer, Emily Wolfe needed a drummer and bassist for her upcoming tour and invited Angie and Rachel to join her band for the tour. Normally, Rachel plays guitar for Lips Speak Louder but also handles bass, so they were thrilled to be a part of Emily’s tour, which was an incredible opportunity to play alongside such a notable musician.

With the release of their three recent singles, the duo is hinting at more exciting things to come. They have another single being released in late October, with more music planned for early 2025, leading up to the full album release. Looking ahead, they aim to do more touring with Wolfe and for Lips Speak Louder and, within the next five years, hope to headline their own shows. Their goal is to keep reaching more listeners while making their live performances fun and energetic. Although some of their songs tackle heavier subjects, the duo wants their shows to be an engaging, lighthearted experience where fans feel connected and part of the moment. Lips Speak Louder are passionate about how music brings people together and allows for deep connections without ever having met. They want their shows to offer that same level of connection and fun for their audience. If you’re in the Nashville area this weekend, be sure to check out their show with another Lhyme featured artist, Daisyland, at The Lipstick Lounge on Saturday, October 19th at 6 pm.

Be sure to follow them on Instagram and check out their latest releases on all streaming platforms.

Follow Lips Speak Louder on Instagram

When it comes to food, Rachel is allergic to carrots and lavender, and Angie isn’t a fan of oysters while she’ll eat seafood, it’s not her favorite. Other than that, they’re both open to most foods. Angie grew up in an Italian family where big Sunday dinners were a tradition. These meals always included pasta, bread, salad, and coffee afterward, with desserts like cookies or biscotti to top it off. Though she’s less into pasta now, those meals hold a nostalgic place for her. Rachel’s childhood comfort food is a bit simpler but equally special: her grandmother’s grilled cheese on sourdough bread, made with a generous amount of butter. Sometimes it was paired with tomato soup, and it’s still a comforting memory for her. Angie also loves a good grilled cheese, and on a daily basis, both of them enjoy sandwiches. When it comes to grilled cheese, they prefer sharp or extra-sharp cheddar, particularly Vermont or Tillamook brands.They also love having breakfast for dinner, with eggs, hash browns, and vegetarian sausages. While they aren’t strictly vegetarian, they like to dabble in vegetarian options.

They both enjoy tacos, especially crunchy ones, and chips with salsa is a go-to snack. They’re fans of Mexican food, preferring spicier salsas but avoiding fruit-based ones. Doritos are another favorite snack- they’re happy with any flavor. As for sweets, they’re huge fans of tiramisu and New York-style cheesecake. They also love donuts, so combining their two favorite desserts- tiramisu and donuts- seems like the perfect mashup. These fluffy, light donuts are glazed with a chocolate glaze mimicking the top layer of tiramisu and a dusting of cocoa powder. These indulgent treats offer the perfect balance of creamy, coffee-flavored goodness with a sweet pillowy donut texture. Check out the recipe below!

Tiramisu Donuts

Ingredients for Donuts

3 cups all-purpose flour (loosely packed)
3/4 cup whole milk, warm
1/4 cup butter, room temperature
1 egg, room temperature
1/2 pure cane sugar
3/4 teaspoon salt
1 teaspoon Active dried yeast
1 teaspoon Madagascar vanilla extract
8 cups canola oil

Ingredients for Glaze

1 1/2 cup powdered sugar
1 cup of prepared high-quality espresso coffee, cooled

Ingredients for Mascarpone Cream

8 ounces mascarpone cheese
1 cup heavy whipping cream
1 tablespoon Madagascar vanilla extract
Cocoa powder for dusting

Directions

In a medium mixing bowl add all donut the ingredients except flour and mix until well incorporated.
Add the flour one cup at a time to the donut mixture and mix well with a wooden spoon.
Transfer the dough onto a clean work surface and knead the dough for 15 minutes until a soft dough forms that does not stick.
Cover the dough with plastic wrap and let it rest for 5 minutes.
Dust the work surface with some flour and roll the dough into 1/2 thin layer.
Using a cookie cutter, cut out the individual donuts and spoon out the center.
Place parchment paper on a baking pan and carefully place the shaped donuts.
Cover the donuts with plastic wrap and allow them to rise for about one hour.
In a frying pan, heat the oil until medium-high heat. Fry the donuts and flip them after cooking for 2 minutes individually until golden. Transfer to cooling rack.
Once the donuts are cool enough to handle, in a small mixing bowl add the powdered sugar and coffee one tablespoon at a time until a glaze forms.
Dredge the donuts in the glaze and set them on the cooling rack again to set and completely cool.
Once the donuts are cooled, make the Mascarpone Cream. In a small mixing bowl, stir the mascarpone cheese until smooth.
Add powdered sugar and vanilla to the cream cheese while stirring until well incorporated.
Use a piping bag with a piping tip of your choice and pipe the cream on top of each donut.
Dust with cocoa powder, serve, and enjoy!