Chocolate Lava Cake

Ingredients:

• 1/2 lb bittersweet chocolate, finely chopped
• 1/2 lb unsalted butter
• 6 eggs
• 1 1/2 cups sugar
• 1/2 cup flour

Directions:

1. Preheat oven to 400°F.
2. Butter the bottom and sides of 15 4oz ramekins.
3. Sprinkle with sugar, tapping to remove extra sugar.
4. In double boiler, melt the chocolate and butter.
5. Whisk until thoroughly melted.
6. In a large bowl whisk together the eggs, sugar and flour until just blended Gradually whisk the chocolate into the egg mixture until combined.
7. Evenly divide the mixture between the prepared ramekins, using about 1/3 cup for each Place the ramekins on a baking sheet for 10-12 minutes until the tops are firm and beginning to crack and the edges are set Remove from oven and serve immediately with ice cream.

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Blueberry Ice Cream

Ingredients:

• 4 cups fresh blueberries or 4 cups frozen blueberries
• 2 cups sugar
• 2 tablespoons water
• 4 cups half-and-half cream

Directions:

1. In a large saucepan, combine the blueberries, sugar and water; bring to a boil.
2. Reduce heat and simmer, uncovered, until sugar is dissolved and the blueberries are softened.
3. Strain mixture and discard seeds and skins.
4. Stir in cream.
5. Cover and refrigerate overnight.
6. Fill cylinder of ice cream freezer two thirds full and freeze according to the manufactur's directions.
7. Refrigerate remaining mixture until ready to freeze.
8. Allow to ripen in ice cream freezer or firm up in regular freezer for 2-4 hours before serving.

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Mocha Chip Cookies

Ingredients:

• 1 1/2 cups all-purpose flour
• 4 teaspoons Nestle Toll House baking cocoa
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter or 1/2 cup margarine, softened
• 1/2 cup packed brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 5 tablespoons taster's choice pure instant coffee
• 2 tablespoons warm water
• 1 cup nestle toll house semisweet chocolate morsel

Directions:

1. Preheat oven to 350°F Lightly grease baking sheet.
2. Combine flour, cocoa, baking soda and salt in small bowl. Beat butter and sugars in large mixer bowl until light and creamy. Beat in egg and vanilla.
3. Combine Taster's Choice and water in small bowl; stir until coffee is dissolved. Add to sugar mixture; mix well. Gradually mix in flour mixture. Stir in morsels. Drop by rounded teaspoon onto prepared baking sheets.
4. Bake for 10-12 minutes or until edges are crisp. Remove to wire racks to cool completely.

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Tiramisu Cupcakes

Ingredients:

Cupcakes

• 1 (18 1/4 ounce) package white cake mix
• 3 eggs
• 1/3 cup oil
• 1 1/4 cups water

Liquid Coffee Layer

• 2/3 cup water, boiling
• 1/2 cup confectioners' sugar
• 1 1/2 tablespoons instant coffee

Mascarpone Filling

• 1 cup mascarpone cheese (from tub)
• 3 tablespoons Kahlua (or coffee extract)
• 1/4 cup sweetened condensed milk
• 1 (8 ounce) container french vanilla cool whip

Frosting

• 1 (8 ounce) package cream cheese, softened
• 1/2 cup butter, softened
• 2 cups confectioners' sugar
• 1 teaspoon vanilla extract
• chocolate shavings (to garnish)

Directions:

1. Make mascarpone filling mix first & allow to chill 4-6 hours or overnight.
2. Mascarpone filling: Beat mascarpone, Kahlua and condensed milk until well blended. Fold in cool whip. Chill 4-6 hours.
3. Prepare cupcakes as directed on box of white cake mix & bake accordingly. While these are baking prepare the liquid coffee as below.
4. Liquid Coffee: Boil 2/3 cup water in microwave (or boil on stove) and stir in instant coffee then powdered sugar & allow to cool to tepid. Once cooled, use a fork to poke holes into cupcakes so that they will absorb the liquid cofee & then brush liquid coffee onto each cupcake using silicone baking brush. ** I usually make 3 fork piercings across top **.
5. Fill pastry/icing bag with mascarpone filling & inject about 1 spoonful via bag directly into top-center of each cupcake.
6. Prepare Cream Cheese Buttercream Frosting: Beat butter and cream cheese until creamy with hand mixer on low. Slowly add powdered sugar, scraping down the sides of the bowl as necessary. Add vanilla and increase mixer to medium. Blend until frosting is fluffy.
7. Frost each cupcake with frosting & garnish with chocolate shavings (use dark chocolate bar & cheese grater).

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New York Cheesecake (Gluten-Free)

Ingredients:

• 40 ounces cream cheese
• 1 1/2 cups sugar
• 16 ounces sour cream
• 2 large eggs
• 1/2 teaspoon salt
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract

Directions:

1. Preheat the oven to 375°F and prep a large spring form pan as follows: Place a sheet of parchment paper over the inside bottom of the springform pan, fit the rim and lock in place. Trim excess paper from the underside of the pan. Place a large sheet of heavy duty aluminum foil on counter. Place the locked pan in center and raise up the foil to top rim. Crinkle around the outer top of rim. Using some firm butter, fill in the inside lower rim of pan, using your finger to form a smooth lining. (like caulking a bathtub). Place in freezer while you make the batter. You can also grease the sides of the pan and cut parchment to fit around the in sides as well.
2. Beat cream cheese and sugar till smooth. Add sour cream, then eggs (one at a time). Add remaining ingredients. Mix on medium speed until well incorporated (about three minutes), scraping down sides of bowl several times while mixing to prevent lumps).
3. Remove the spring form pan from freezer. Place pan onto a dishcloth onto counter and pour batter into pan. (So it's not 'loud' when you temp it).
4. With your palms around the outside rim of the pan, GENTLY lift (about 1") and drop down pan onto the towel. Rotate an inch or so and repeat a few times to raise and release air bubbles from batter. (this will help keep your cheesecake from cracking).
5. Set the spring form pan into a water bath. (A water bath is a baking pan or heat proof container larger than your cake pan with about an inch or two of water above the bottom of the cake pan). This is for even cooking and to preserve moisture).
6. Bake at 375°F for 30 minutes. WITHOUT opening oven door, reduce temperature to 250°F and continue to bake for an additional two hours or until center of cake registers 150F with a digital thermometer.
7. Remove from oven, water bath, and outer foil. DO NOT unlock the spring form pan! Place on cooling rack for 60 minutes.
8. Loosen cake from sides by going between the cake and the pan with the edge of a knife (if you didn't line the sides with parchment paper). Refrigerate for at MINIMUM of four hours but overnight is best. (NOTE: If you are using a topping, you can place it onto the cake about 2 hours after refrigerating the cake).
9. Unlock and remove the side of pan. For easier slicing, use dental floss. Taut between your hands, press down over cake, then let go of one end, and slide out from side. Rotate and repeat for desired amount of slices, thick or thin is up to you!

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Apple or Pear Cake

Ingredients:

CAKE

• 1 cup white sugar
• 1 cup brown sugar
• 3 eggs, beaten
• 1 cup oil
• 2 teaspoons vanilla
• 3 cups flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 teaspoons cinnamon
• 4 cups raw diced apples or 4 cups pears

TOPPING

• 1/2 cup brown sugar
• 1/4 cup milk
• 1/4 lb butter

Directions:

Cake:

1. Mix all cake ingredients by hand in order given.
2. Pour in a greased 9 x 13 inch pan or springform pan.
3. Bake at 350 degrees for 45 minutes and remove.

Topping:

1. In saucepan mix all ingredients and bring to a slow boil for 3 minutes.
2. Pour over cake and return to oven for 4 minutes

.

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Chocolate Brownie

Ingredients:

• 2/3 cup butter or 2/3 cup margarine
• 1 1/2 cups sugar (reduce to 1-1/4 cups for a less sweeter taste)
• 1/4 cup water
• 4 cups semi-sweet chocolate chips, divided (24 ounces)
• 2 teaspoons vanilla
• 4 eggs
• 1 1/2 cups flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Directions:

1. Set oven to 325 degrees F
2. Grease a 13 x 9-inch baking pan.
3. In a heavy saucepan, bring butter, sugar and water to a boil, stirring constantly until the butter is melted and sugar is dissolved (about 3 minutes).
4. Remove from the heat, with a wooden spoon, stir in 2 cups chocolate chips until melted; cool slightly, beat in vanilla.
5. In a mixing bowl,whisk eggs, gradually add in the chocolate mixture, beating with a wooden spoon until completely mixed.
6. Mix together flour, baking soda and salt; add to the egg/chocolate mixture; mix well to combine.
7. Stir in the remaining chocolate chips.
8. Spread into prepared baking pan.
9. Bake for 35-40 minutes (don't over bake).
10. Cut into squares.

Note: If desired, chopped walnuts may be added.

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Blueberry Sour Cream Pie

Ingredients:

• 1 unbaked pie crust
• Filling
• 3/4 cup sugar
• 2 tablespoons flour
• 1 cup sour cream
• 1 egg
• 1 1/2 teaspoons vanilla
• 1/4 teaspoon salt
• 2 1/2 cups blueberries (fresh or frozen)
• Topping
• 3 tablespoons flour
• 2 tablespoons sugar
• 1 1/2 tablespoons butter
• 3 tablespoons finely chopped pecans

Directions:

1. Mix sugar and flour together in bowl.
2. Beat in sour cream, egg,vanilla and salt together until smooth (about 5 minutes).
3. Fold in blueberries.
4. Pour into pie crust, and bake at 400F for 25 minutes.
5. (May need to adjust temperature and time for frozen berries).
6. Meanwhile, combine topping ingredients.
7. Remove pie from oven after the 25 minutes, and sprinkle on topping.
8. Return pie to oven and bake 10 minutes more.
9. Chill before serving.

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