Desserts

Ingredients
Cake:
1 cup Butter
2 cups Sugar
2 Eggs
3 ¼ cups Flour
1 ½ tsp. Baking Powder
1 ½ cups Salted Caramel flavored Coffee Mate
½ tsp. Vanilla Bean Paste
½ tsp. Salt
1 cup Toffee Bits
Frosting:
2 8oz. blocks Cream Cheese
½ cup Butter
1 ¾ cups Powdered Sugar
1 tsp. Vanilla Extract
4 Tbsp. Dulce de Leche
Trees& Decorations:
3 Ice Cream Cones
4 oz. White Chocolate
2 sizes Silver Sugar Pearls (large& medium)
Silver Sugar
2 sizes Gold Sugar Pearls (large& medium)
Gold Sugar

❃❃Serves 8❃❃

Preparation
Preheat oven to 350, cut 3 – 8”rounds of parchment paper, spray 3 – 8” cake pans with non-stick cooking spray, lay parchment in each and spray the parchment.
In a bowl whisk or sift flour, baking powder and salt together.  Set aside.
Set up three plates each with a different size of the silver sugar pearls and glitter.  Set aside.

Cake
In the bowl of a stand mixer cream butter and sugar together for 3 minutes. Add eggs one at a time fully incorporating each.  Add vanilla.
Alternating between the dry ingredients and the coffee creamer add 1/3 of the flour mix and combine, add ½ of the coffee creamer and mix, add 1/3 of the flour mixture and combine, add ½ of the coffee creamer and combine and finally add the final 1/3 of the flour mixture.  Mix until just combined.  Add toffee chips and mix until incorporated.  Remove from mixer and do a final mix with a spatula ensuring everything in the bottom of the bowl is incorporated.
Evenly divide the batter into the 3cake pans and bake for 25 – 27 minutes or until a toothpick comes out clean from the center.  Remove cakes from oven and cool.
Once cooled turn out of pans and finish cooling on a cooling rack.

Frosting
Combine softened cream cheese, softened butter, powdered sugar, vanilla and Dulce de Leche together until smooth.  Put in the refrigerator for half an hour to harden slightly.
Once cakes are cooled place four strips of parchment paper around the perimeter of the serving plate.  Place the first layer of cake in the middle, with the top facing down, and add about ½ cup of frosting.  Evenly spread and then add the next layer with the top facing down. Again, add about ½ cup of frosting and evenly spread.  Finally add the last layer of cake top side down. 
Add a thin layer of frosting around the sides of the cake and the top making sure it is extremely smooth.  Place the cake in the refrigerator for at least one hour and place the frosting in the refrigerator.
Once the cake has been in the refrigerator for an hour and the skim coat has slightly hardened frost the cake around the sides and top and ensure that the frosting is very even and flat with no swirls or lifted areas.
The frosting should be soft enough that the sugar pearls and sugar glitter will stick. Slightly tilt the cake and sprinkle the gold pearls first, more from the top of the cake, and they will fall down the sides.  Continue until the entire cake is covered on the sides.  Next do the same with the gold glitter.  Finally, lightly sprinkle the top of the cake with the gold pearls and gold glitter.  Remove parchment paper from the edges.
After the trees are added tent the cake with large pieces of foil to ensure no frosting comes off the cake and put in the refrigerator to allow the frosting to set.

Trees
Melt the white chocolate in the microwave stirring every 20 seconds until almost all the chocolate is melted.  Stir until the remainder of the chocolate melts into the warmer chocolate.
Leave one cone whole, carefully cut, with kitchen scissors, one slightly shorter and finally the third the shortest of the three.  Roll each cone in the white chocolate completely coating the outside.  Roll or drop the different silver pearls and glitter onto the cones ensuring they are completely covered.  Allow them to dry and the chocolate to harden on parchment paper.  Top the cake with the three trees.

Ingredients
1 cup Crème Brulee flavored Coffee Creamer
3 Eggs
1 tsp Vanilla
¾ cup + 2 tsp. Sugar
2 Tbsp. Butter
½ cup Flour
Pinch of Salt
¾ cup Cranberries

❃❃Serves 6❃❃

Preparation
Preheat oven to 325 and spray a glass pie pan with non-stick cooking spray.
Add cranberries, ¼ cup water and 2 tsp. sugar to a saucepan.  Cook until the cranberries just soften and begin to pop. Remove from heat and cool.
Melt butter.

Cook
Mix coffee creamer, eggs, vanilla, ½cup sugar, 2 Tbsp. melted butter, salt and flour together until well combined.
Add to pie pan and place cranberries around pan in the mixture.
Bake for 45 minutes or until mixture is set and toothpick comes out clean.

Assemble
After clafouti has cooled evenly spread the remaining ¼ cup of sugar over the top.  Brule the top with a kitchen torch or place in oven and broil until sugar is browned and crisp.

Ingredients
¾ cup Butter
1  14oz. can Sweetened Condensed Milk
1 11.5oz. bag of Milk Chocolate Chips
1 11.5oz. bag of Semi-Sweet Chocolate Chips
1 11.5oz. bag of Peanut Butter Chips
½ 11.5oz. bag of Butterscotch Chips
7 oz. Marshmallow Cream
¼ cup Heavy Cream
1 tsp Vanilla
1/3 cup Andes Mints
2 Tbsp. Dulce de Leche

❃❃ ❃❃

Preparation
Measure all ingredients for fudge.
Line a 9X13 pan with foil making sure there is over hang on both ends to lift fudge out of pan to cut.

Make the Fudge
Melt the butter over medium heat and add sweetened condensed milk, heavy cream and all the chips.  Stir until all chips are melted.  Add vanilla and marshmallow cream stirring until fully combined.

Finish
Pour all ingredients into the 9X14pan and immediately top 1/3 of the fudge with Andes mints lightly pushing them in.  Drop the 2 Tbsp. of Dulce de Leche onto 1/3 of the fudge and swirl in with a butter knife.  Leave 1/3 of the fudge with no additions.
Cover with plastic wrap and put into the refrigerator for no less than 4 hours to set.
Remove fudge from pan with foil and cut into desired size pieces.

Ingredients
Crust:
12 oz. Gingersnaps
3 Tbsp. Butter
Cranberries:
3 cups Cranberries
1 cup Water
1 cup Sugar
½ tsp. Orange Gelatin
Cheesecake:
4 packages Cream Cheese
1 cup Sugar
1 tsp. Vanilla Extract
4 Eggs
Topping& Decoration:
9-12 Cranberries
1 Egg White
1 Tbsp. Sugar
Mint Leaves
¾ cup Heavy Cream
1 Tbsp. Sugar

❃❃Serves 6-8❃❃

Preparation
Pulse gingersnaps in a food processor until they are the texture of sand. 
Melt butter, separate one egg keeping egg white and sift through cranberries removing stems and any old cranberries.
Preheat oven to 375.

Crust
Mix the melted butter into the gingersnaps and press into the bottom of a 9” springform pan.  Bake on 375 for ten minutes.  Remove from oven and let cool.
Turn oven down to 325.
Once cooled place a piece of foil large enough to go up the sides of the spring form on the bottom of a roasting pan.  Set the springform pan on the foil and fold up the sides to ensure the entire springform pan is covered on the bottom and sides.  This will ensure water from getting into the pan during baking.

Cranberries
Add cranberries, water and sugar to a saucepan over medium high heat.  Cook until cranberries have all popped, are soft and the mixture is thick.  Remove half to a bowl to cool slightly and in the remaining half add the ½ tsp. orange gelatin. 

Cheesecake
In the bowl of a stand mixer add the cream cheese and sugar.  Mix until well combined and then add one egg at a time mixing until entirely incorporated.  Add vanilla. Remove from mixer and by hand stir in the cranberries that were set aside to cool in a bowl.  Pour into the springform pan.  Place roasting pan with spring form pan inside of it on the oven rack and then slowly pour hot water into the roasting pan about ½ way up the sides of the springform pan.  Place in oven and bake for 1 ½ hours. 
Turn oven off and leave the cheesecake in the oven to cool down slowly.  Once cooled to room temperature remove from oven. 
Gently and evenly spread the other half of the cranberry mixture, with the gelatin in it, over the cheesecake. 

Whip Cream
In a bowl beat the cream and sugar with a handheld mixture until it is has formed very, very stiff peaks.  Gently and evenly cover the top of the cranberry layer with the whip cream layer. Refrigerate covered for at least four hours.

Sugared Cranberries & Assembly
In a small bowl beat the egg white.  Drop the cranberries in to the egg white coating completely and then roll in sugar ensuring they are completely covered in sugar.  Place 2 mint leaves in three areas on the top of the cheesecake and then arrange three cranberries in each area to look like berries of holly. 

Ingredients
½ cup softened Butter
1 cup Sugar
1 ½ cups Powdered Sugar
1 Egg
1 ¾ cups Flour
¾ tsp. Baking Powder
¾ cup + 6 Tbsp. Eggnog
½ tsp. Cinnamon + more for sprinkling
½ tsp Vanilla
¼ tsp Salt
5 4oz. White Chocolate Bars

❃❃Makes 50 Truffles❃❃

Peraration
Preheat oven to 350 and spray an 8X8baking dish with non-stick cooking spray.
Add 6 Tbsp. eggnog to 1 ½ cups powdered sugar.  Set aside.
Chop chocolate bars up in a microwave safe bowl. Set Aside.
Add a piece of parchment paper to a cookie sheet.  Set Aside.
Sift together or whisk together flour, baking powder, cinnamon and salt. Set Aside

Make the Cake
Cream butter and sugar until light and fluffy.  Add egg and mix until fully combined.  Add vanilla.   Once vanilla is combined add 1/3 of the flour mixture and mix until just combined, add ½ of the eggnog and mix until combined, add another 1/3 more of the flour mixture until combined, add the final ½ cup eggnog and mix until combined. Finally add the last 1/3 of the flour mixture and mix until combined.
Pour cake mixture into 8X8 and bake for 30-40 minutes or until a toothpick comes out clean when put into the center.
Let cake cool.

Making Cake Truffles
Once cake is cooled scrape the cake with a fork breaking the cake apart into crumbles.  Once thoroughly crumbled add the cake to a bowl with the eggnog and powdered sugar mixture.  Mix until combined and the cake holds its shape when rolled into balls.  Roll all the cake into balls that are about 1 Tbsp. in size.  Once all the balls are rolled cover them to keep them moist and melt the chocolate in the microwave.  Start in 30 second increments stirring the chocolate in between.  Reduce to 20second intervals once the chocolate begins to melt stirring in between each time.  Once almost all the chocolate is melted stir until all the chocolate is melted and smooth.  Roll each cake ball in the chocolate and place on a piece of parchment paper on a cookie sheet.  When chocolate is still wet sprinkle lightly with cinnamon. Continue until all the truffles are coated and put cookie sheet into the refrigerator until chocolate sets.

Ingredients
Pizzelles:
3 Eggs
¼ cup Vegetable Oil
1 tsp. Vanilla Extract
1 ½ cups Flour
1 tsp. Baking Powder
¾ cup Sugar
1 tsp. Cinnamon
Ice Cream & Pecans:
½ gallon Pumpkin flavored Ice Cream or other preferred flavor
5 oz. Praline Pecans

❃❃Makes 18-24❃❃

Preparation
Pre-heat Pizzelle iron to 3.5 setting, set up a sheet pan with parchment paper and cut three pieces of paper towel or foil into a 2 inch by 3-inch strip.  Choose a wooden spoon or another device that you can bend the pizzelle’s over to form a taco shell type figure.
Chop praline pecans and set aside.

Waffle Cones:
Whisk together all pizzelle ingredients and after iron is heated spray a 1 tsp. measure with non-stick cooking spray.  Fill each Pizzelle circle with 1 tsp. of batter, lower lid and let cook for about 30 seconds.  Remove each circle with a small spatula or fork, pick up each with the paper towel or foil strips and lightly bend over the spoon handle to form into a taco shell form.  Hold for a few seconds until the waffle cone is cooled and the form holds on its own.  Move each to the parchment lined sheet pan and continue to make waffle cone taco shells until all batter is used.

Assembly
Remove ice cream from freezer and allow to soften but not melt.  Once ice cream has softened fill each waffle cone taco shell with ice cream and sprinkle with chopped praline pecans on each slightly pressing int the ice cream.  Work in batches of about six and get the assembled deserts into the freezer to freeze ice cream.
Once all are assembled and ice cream has frozen again, serve.