30 ladyfinger cookies
2 – 8 oz. packages of cream cheese, softened
24 fl.oz. (3 cups) heavy cream
2 tsp. vanilla extract – divided
1 tsp. brandy extract
1 cup strong espresso coffee
1 ¼ cups granulated sugar – divided
Chocolate bar for garnish
Line the bottom of a 9 x 13 glass pan with a single layer of ladyfinger cookies (about
15 cookies). Mix 1 cup of coffee, brandy extract, ½ cup of sugar and 1 tsp. of the
vanilla. Slowly pour ½ of this mixture over the cookies. Do it slowly so that each
cookie has the liquid poured over it.
Using a stand mixer or hand mixer, beat the cream cheese until smooth. Slowly
add the whipping cream. Initially beat on slow then gradually increase the speed.
Continue to mix until it looks like thickened whipped cream (8-10 minutes). Stir in
the remaining ¾ cup sugar and 1 tsp. of vanilla.
Spread half of the whipped cream mixture over the layer of cookies. Then add
another layer of cookies. Pour remaining coffee mixture evenly over the cookies.
Spread the rest of the whipped cream mixture over the second layer of cookies.
Shave some chocolate curls over the top for garnish. Cover and refrigerate until
3 cups all-purpose flour
1 cup sugar
4 cups milk
2 tablespoon orange liqueur (recommended: Grand Marnier)
2 teaspoon vanilla extract
2 tablespoon orange zest
1 cup clarified butter
3 cups freshly squeezed orange juice
4 tablespoons sugar
4 teaspoons grated orange zest
4 tablespoons orange liqueur (recommended: Grand Marnier)
6 oranges, peeled and sectioned
Whisk together the flour and salt in a medium bowl. Whisk together the eggs and sugar in a large bowl until pale. Whisk in 3 cups of the milk, orange liqueur, vanilla, and orange zest and flour until combined. If the mixture is too thick, add the remaining milk until a thin consistency is achieved. Cover and refrigerate batter for 30 minutes.
Heat an 8-inch crepe pan or skillet over medium heat for about 1 minute. Cover the surface of the pan with clarified butter until it gets sizzling hot. Ladle some batter onto the middle of the crepe pan and immediately start swirling the pan to distribute the batter over the surface. Cook for 45 to 60 seconds or until lightly golden brown. Flip over and cook the other side for 20 seconds. Remove to a plate and repeat with the remaining batter.
In a large skillet over high heat, bring the orange juice to a boil. Add the sugar and zest, reduce the heat to a simmer, and cook until the sugar has melted and the mixture is slightly reduced, about 5 minutes. Remove from heat and add the orange liqueur and orange sections. Return to the heat and flambe. Pour while on fire over the crepes.
Working in batches, gently place a crepe into the pan holding the orange juice and orange sections. Leave for 1 minute to absorb some juice. Using a narrow spatula, remove the crepe to a warm serving plate. Repeat with remaining crepes. Roll the crepes into a cylinder. Spoon on some of the orange sections. Ignite some orange liqueur in a saucepan and gently pour over the crepes. Serve 2 crepes per person.
Top with whipped cream and serve immediately.
2 cups Chex cereal crumbs pulsed really fine
1/2 cup granulated sugar
4 oz. clarified melted butter
Mix the ingredients together making sure the crumbs are well moistened. Pack it
down tight in the cake pan. Bake for 10-15 minutes at 350 degrees. Remove and
One pan cake
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1/2 cup cocoa
1 cup salted caramel bar, chopped
2 tsp baking soda
1/2 tsp salt
2/3 cup oil
2 TBS cider vinegar
1 TBS vanilla
2 cups cold coffee or water
8 oz. whipping cream
¼ cup powdered sugar
1 tsp. vanilla extract
Preheat oven to 350 degrees.
1 – (18 ¼ oz.) white cake mix
Stir together flour, 1 1/2 cups sugar, cocoa, baking soda and salt in an ungreased 13 x 9 baking dish. Make 3 wells in the mixture; pour oil in one, vinegar in one and vanilla in one. Pour in coffee, salted caramel chips, and stir all with a fork until well mixed. Spread into an even layer. Bake in a 350 oven for 35-40 minutes. Cool 15-20 minutes before cutting. Top with salted caramel sauce (see below)
Salted caramel sauce:
1 cup sugar
1/4 cup water
3/4 cup heavy cream
3 1/2 tablespoons unsalted butter
1 teaspoon sea salt
In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan.
Boil until the syrup is a deep amber color, about 5 to 6 minutes. Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and salt. Cut cake and serve with Salted Caramel Sauce spooned over the top.
1 cup carbonated water
1/3 cup vegetable oil
¼ cup rum or ½ tsp. of rum or brandy extract
3 T fresh mint chopped
3 egg whites
½ cup butter
¼ cup water
1 cup sugar
½ cup rum
1 cup whipping cream
2 T powdered sugar
Heat oven to 350 degrees. Spray bottom of a 13x9 pan with baking spray (with flour) or with oil spray and then flour it.
Beat cake ingredients in a large bowl on low speed for 30 seconds; increase to medium speed and beat for 2 minutes. Pour batter into prepared pan; bake 30 minutes. Cool for 15 minutes.
Mix glaze ingredients in a sauce pan and heat to boiling over high heat, stirring frequently. Reduce heat to medium and boil another 2 minutes, stirring frequently, until glaze has thickened somewhat. Poke holes in the cake with a fork every inch. Pour glaze slowly over the cake. Allow to cool for 1 hour.
In a small bowl, beat whipping cream and powdered sugar until soft peaks form. Garnish the cake pieces with whipped cream and lime zest.
1 ½ cup whole milk
1 ½ tablespoon unflavored powdered gelatin
4 1/2 cups whipping cream
1/2 cup honey
1 1/2 tablespoon sugar
1 cup pureed strawberries
½ cup granulated sugar
Puree strawberries with ½ cup sugar until liquified. Set aside.
10 large slices of strawberry
10 strawberry fans
Place the milk in a small bowl. Sprinkle the gelatin over. Let stand for 3 to 5 minutes to soften the gelatin. Pour milk mixture into a heavy saucepan and stir over medium heat just until the gelatin dissolves but the milk does not boil, about 5 minutes. Add the cream, honey, sugar, and salt. Stir until the sugar dissolves, 5 to 7 minutes. Remove from the heat.
Place 1 large slice of strawberry into the bowl (ramekin) or mold. Pour panna cotta into bowls or molds so that they are 3/4 full. Place a teaspoon of the strawberry puree onto the center. Using a toothpick, swirl the puree into the panna cotta to create a marbled effect. Cool slightly.
Refrigerate until set, at least 6 hours.
Gently remove panna cotta from the molds onto a saucer. Place a strawberry fan on top for garnish.
1 pkg. Golden Oreos
1/4 cup unsalted butter, melted
3 - 8 ounce packages cream cheese, room temperature
2 cups sour cream divided
1 cup + 1/4 cup sugar (1/4 cup is reserved for late in the baking)
1 Oz. Orange Extract
3 tablespoons freshly squeezed lime juice
2 teaspoons grated lime peel
4 large eggs
Few drops of green food coloring
Very thin lime slices (garnish)
Preheat oven to 350 degrees.
Pulse oreos in a food processor until crumbs. You should end up with about 2 cups of cereal crumbs. Mix oreo crumbs with butter in medium bowl until blended.
Press mixture onto bottom of a 9x13 cake pan. Refrigerate while preparing filling.
Using electric mixer, beat cream cheese in large bowl until fluffy. Add 1 cup sour cream, 1 cup sugar, Grand Marnier (or Orange Extract), tequila, lime juice, and lime peel and beat until well blended. Add eggs 1 at a time, beating just until blended after each addition.
Pour filling into crust. Bake until center is softly set, about 70-75 minutes. Maintain oven temperature.
Mix remaining 1 cup sour cream, 1/4 cup sugar, 1 tablespoon lime juice, 1-2 drops of green food coloring in small bowl. Pour over cheesecake. Using spatula, smooth top.
Sprinkle the edge of the cheesecake with coarse sea salt to rim the cheesecake. Garnish with one thin slice of lime on each piece of cake.
Bake cheesecake 5 minutes longer. Transfer pan to rack and cool completely. Refrigerate until well chilled, at least 4 hours or overnight. Run knife around pan sides to loosen cake. Garnish cake with lime slices.
1⁄3 cup butter, softened
1⁄2 cup granulated sugar
2 eggs, lightly beaten
3⁄4 cup evaporated milk
2 cups mashed sweet potatoes
1 teaspoon vanilla extract
1⁄2 teaspoon ground cinnamon
1⁄2 teaspoon ground nutmeg
1⁄4 teaspoon salt
9 inches unbaked pie shells cut into 3” circles
In a mixing bowl, cream butter and sugar. Add eggs; mix well. Add milk, sweet potatoes, vanilla, cinnamon, nutmeg, and salt; mix well. Pour into cut pie shells placed in muffin tins.
Bake at 425 degrees for 15 minutes.
Reduce heat to 350 degrees; bake 20-30 minutes longer or until pie tests done.
Cool; Store in refrigerator. Top with marshmallow topping and torch the top slightly
1/3 cup water
¾ cup granulated sugar
¾ cup corn syrup
3 egg whites (room temperature)
½ tsp. Cream of Tartar
1 tsp. Vanilla Extract
Place egg whites and cream of tartar in a stand mixer with the whisk attachment. Place water, sugar, corn syrup in a medium saucepan over low heat, stir to combine.
Do not let the sugar completely dissolve.
Insert a candy thermometer into the saucepan and turn heat to medium. Do Not stir from this point on. Simmer to 240 degrees. Remove sugar syrup from the heat.
Mix egg whites at medium speed and whip until they form soft peaks. Turn mixer to low and slowly pour syrup down the side of the bowl in a steady stream.
Once all the syrup is in, turn up the speed to med/high and whip until fluffy, thick and glossy. Add in the vanilla and fluff until cool.
Spoon over the individual pies and lightly torch.
Serves 12 - 9 x 13 pan
2 teaspoon unsalted butter
8 large eggs
2 cup firmly packed light brown sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
2 teaspoon pure vanilla extract
1/2 cup Bourbon
1 quart half-and-half
16 slices day-old French bread or Brioche, cut into 1/2-inch cubes (about 8 cups)
1 cup raisins, or more if desired
1 1/4 cups heavy cream
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
Dust with King Cake sugar to decorate
Kentucky Bourbon Sauce
1 cup heavy cream
1 cup half-and-half
2 teaspoons pure vanilla extract
6 tablespoons sugar
1 tablespoon cornstarch
3 tablespoons bourbon
Preheat the oven to 350ºF and grease a 13 x 9 baking pan with the butter.
Whisk the eggs, sugar, cinnamon, nutmeg, vanilla and bourbon together in a large mixing bowl until very smooth. Add the half-and-half and mix well. Add the bread and raisins and let the mixture sit for 2 hours, stirring occasionally. Pour mixture into the prepared pan. Bake until the pudding is set in the center, about 55 minutes. Let cool for at least 5 minutes before serving.
To serve, cut the pudding into 1-inch thick slices. Lay each slice in the center of a serving plate. Spoon some of the Bourbon Sauce over the pudding and top with the spiced cream. Garnish with a sprig of fresh mint and confectioners’ sugar.
Beat the cream with an electric mixer on high speed in a large mixing bowl for about 2 minutes. Add the sugar, cinnamon, and nutmeg and beat again until the mixture thickens and forms stiff peaks, another 1 to 2 minutes. Yield: generous 2 cups
Kentucky Bourbon Sauce
Heat the cream, half-and-half, vanilla and sugar in a saucepan over high heat, whisking, for 3 minutes. Dissolve the cornstarch in the bourbon. When bubbles form around the edges of the cream, whisk in the bourbon mixture. As the cream boils up, remove the pot from the heat and continue whisking vigorously until thoroughly blended and slightly thickened. Place over low heat and simmer for 1 minute. (This is not a thick cream sauce; it’s meant to be fairly thin.)
Cut and plate bread pudding. Drizzle bourbon sauce over the bread pudding and top with spiced cream. Dust the spiced cream with purple, yellow, and green sugar.
22 Oreo Blonde Oreo cookies crumbs
3 T melted butter
3 – 8 oz. pkg. softened cream cheese
1 cup sugar
3 T AP Flour
¾ cup eggnog
½ tsp. Brandy or Rum Extract
1 pinch ground nutmeg
Preheat oven to 325 degrees F.
Process cookies in food processor until crumbs, do not remove filling.
In a medium bowl combine Oreo Cooking crumbs and butter. Press into the bottom of a 9 inch spring form pan.
Bake in preheated oven for 10 minutes. Place on a wire rack to cool.
Preheat oven to 425 degrees F.
In a food processor combine cream cheese, 1 cup sugar, flour and eggnog; process until smooth. Blend in eggs, brandy or rum extract and nutmeg. Pour mixture into cooled crust.
Bake in preheated oven for 10 minutes.
Reduce heat to 250 and bake for 45 minutes, or until center of cake is barely firm to the touch. Remove from the oven and immediately loosen cake from rim. Let cake cool completely before removing the rim.