Desserts

Apple Pie

Baklava (Recipe from Lisa Ames)

1 lb walnuts (about 4 cups), chopped · 1 cup sugar · 2 heaping teaspoons ground cinnamon

Brenton Valentine’s Chocolate Chip Coffee Cake

1 cup butter, slightly softened · 1 cup sugar · 2 eggs, room temp

Butterscotch Puddings with Whipped Cream and Crushed Toffee*

3 cups half and half, divided · 2 large egg yolks · 1/3 cup cornstarch

Carrot Cake

3 cups all-purpose flour · 3 cups sugar · 1 teaspoon salt

Chocolate Fondue

1 cup whipping cream · 2 2/3 cups finely chopped semi-sweet or dark chocolate (use good quality chocolate, avoid using chocolate chips) · 2 tsp vanilla extract

Chocolate Pudding

2 cups whole milk, divided · ½ cup sugar · ⅓ cup good quality cocoa powder

Chocolate Sour Cream Cupcakes

3 ounces unsweetened chocolate · 1 stick butter, softened · 1¼ cups sugar

Chocolate-Glazed Three Layer Cheesecake

2 cups Oreo cookie crumbs · ¼ cup sugar 5 tbsp. unsalted butter, melted · 8 ounces cream cheese, softened

Christmas Eve White Chocolate Cheesecake

¼ cup fine, dry chocolate cookie crumbs (use gluten-free if possible for Jen) · 6 ounces good quality white chocolate (do not use chips) · 2 packages (8 ounces each) Philadelphia cream cheese, room temperature

Crème Anglaise

1 cup (8floz/225ml) cream · 1 1/2 cups (12floz/340ml) whole milk · 1/2 cup (4oz/115g) sugar, divided

Crème Brulee

2 cups heavy cream · 1 vanilla bean, split lengthwise, and 1 teaspoon vanilla bean extract · ⅛ teaspoon salt

Daniel’s Fudge Pie

1 pie crust, lightly baked (use pie weights) · 4 ounces unsweetened chocolate · 8 tbsp unsalted butter

Dark Chocolate Crème Brûlée

2 cups heavy whipping cream · 2 cups half-and-half · 8 ounces semisweet chocolate, finely chopped

Decadent Chocolate Cake

1 cup boiling water · 3 ounces unsweetened chocolate · 8 tablespoons (1 stick) unsalted butter

Deer Valley Resort Area Chocolate Snowball

Cake · 12 ounces semisweet chocolate, chopped (high quality chocolate, avoid chips) · 1 cup strong hot coffee

Fluffy Tapioca Pudding

3 tbsp. Minute Tapioca · 3 tbsp. sugar · 1 egg yolk

French Chocolate Mousse

6 ounces semisweet baking chocolate, chopped · 3 tablespoons unsalted butter · 3 eggs, separated

Fresh Apple Cake with Caramel Frosting

2 1/3 cups flour · 2 cups sugar · 2 tsp. baking soda

Fresh Fruit Tray with French Cream for a Party

2 whole pineapples · 2 large clusters green seedless grapes · 6 oranges, peeled and sliced

Fresh Strawberry Cupcakes with White Chocolate Frosting

1 stick unsalted butter, room temperature · 1 cup sugar · 2 eggs

Fresh Strawberry Mini-Cupcakes with White Chocolate Frosting

1 stick unsalted butter, room temperature · 1 cup sugar · 2 eggs

Frozen White Chocolate Mousse Cake with Raspberry Sauce

1 cup vanilla or chocolate wafer crumbs · 3 tablespoons unsalted butter, melted · 6 ounces plus 2 ounces white chocolate, chopped

Gingerbread Cake

2 eggs · ¾ cup brown sugar · ¾ cup unsulphered molasses

Glazed Lemon Cake

½ pound (2 sticks) unsalted butter, softened · 2 cups granulated sugar · 3 eggs

Italian Panna Cotta with Blackberry Sauce

1 vanilla bean · 1¼ cups heavy cream · ¼ cup milk

Julie’s Apple Crumb Pie

½ c. butter, softened · 1/3 c. Packed brown sugar · ¾ c. white flour

Julie’s Cookies and Cream Cheesecake

2 cups chocolate cookie crumbs · ½ cup sugar · 6 tablespoons butter, melted

Lemon and White Chocolate Mousse Parfaits with Strawberries

5 large egg yolks · ½ cup sugar · ½ cup fresh lemon juice

Lemon or Key Lime Curd Tartlets

3 lemons, juiced · 1 c. sugar · 2 tsp. grated lemon zest, or more to taste

Light Fudge Frosting

1 cup heavy cream · 1/4 cup corn syrup · 1 cup sugar

Maple Walnut Fondue

12 ounces white chocolate, chopped fine · 1 cup cream · 2 tbsp pure maple syrup

Matcha Panna Cotta

½ cup whole milk · 2 cups heavy cream · ¼ cup granulated sugar

Mexican Chocolate Cake

1 package (18.25 oz) devil’s food or dark chocolate fudge cake mix · 1 package (3.9 oz) instant chocolate pudding mix · 1 cup sour cream

Mini Brownie Cupcakes

Vegetable oil cooking spray · 4 sticks unsalted butter · 8 ounces unsweetened chocolate, chopped

Olive Oil Cake with Brown Butter Frosting

1 ½ cups extra virgin olive oil · 3 large eggs, room temp · 1 ¼ cups of whole milk, room temp

Oma’s Fudge

1 cup chopped walnuts · 1 cube butter, cut into 8 pieces · 2 cups good quality semisweet chocolate chips

Pecan Pie

4 eggs · 1 cup dark brown sugar · ¾ cup light corn syrup

Plum cake

1 ½ cup flour · 2 tsp baking powder · ½ cup sugar

Poppyseed Cake

Pumpkin Pie

3 eggs · 1/3 cup sugar · 1/3 cup brown sugar

Raspberry Sauce

2 10 ounce packages frozen raspberries in syrup, thawed · ¼ cup sugar · 1 tsp. vanilla

Strawberry Shortcakes with White Chocolate Mousse

1½ cups all-purpose flour · 3 tablespoons plus 1 teaspoon sugar · 2 teaspoons baking powder

Toll House Pie

2 eggs · ½ cup white sugar · ½ cup packed brown sugar

Valentine Favorite Hot Fudge Sauce

10 ounces good quality semi-sweet chocolate, chopped · 1/3 cup sifted Dutch-process cocoa · 1/3 cup sugar