Dessert Recipes

Chocolate Eclairs

Filling:
2 cups milk
1/2 vanilla bean, split lengthwise
6 egg yolks
2/3 cup sugar
1/4 cup cornstarch
1 tablespoon cold unsalted butter

Pastry:
1 cup water
8 tablespoons (1 stick) unsalted butter
1/2 teaspoon salt
1 1/2 teaspoons sugar
1 cup all-purpose flour
3 eggs, plus 1 extra, if needed

Egg Wash:
1 egg
1 1/2 teaspoons water

Chocolate Glaze:
1/2 cup heavy cream
4 ounces semisweet chocolate, coarsely chopped

Filling: In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 15 minutes. In a bowl, whisk the egg yolks and sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated.

Whisk in the remaining hot milk mixture, reserving the saucepan. Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly.

Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to serve. The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using.

Pastry: Preheat the oven to 425 degrees. Line a sheet pan with parchment paper. In a large saucepan, bring the water, butter, salt and sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds. Return to the heat and cook, stirring, 30 seconds.

Scrape the mixture into a mixer fitted with a paddle attachment (or use a hand mixer). Mix at medium speed. With the mixer running, add 3 eggs, 1 egg at a time. Stop mixing after each addition to scrape down the sides of the bowl.

Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add the remaining 1 egg and mix until incorporated.

Using a pastry bag fitted with a large plain tip, pipe fat lengths of dough (about the size and shape of a jumbo hot dog) onto the lined baking sheet, leaving 2 inches of space between them. You should have 8 to 10 lengths.

Egg Wash: In a bowl, whisk the egg and water together. Brush the surface of each eclair with the egg wash. Use your fingers to smooth out any bumps of points of dough that remain on the surface. Bake 15 minutes, then reduce the heat to 375 degrees and bake until puffed up and light golden brown, about 25 minutes more.

Try not to open the oven door too often during the baking. Let cool on the baking sheet. Fit a medium-size plain pastry tip over your index finger and use it to make a hole in the end of each eclair (or just use your fingertip). Using a pastry bag fitted with a medium-size plain tip, gently pipe the custard into the eclairs, using only just enough to fill the inside (don't stuff them full).

Glaze: In a small saucepan, heat the cream over medium heat just until it boils. Immediately turn off the heat. Put the chocolate in a medium bowl. Pour the hot cream over the chocolate and whisk until melted and smooth. Set aside and keep warm. The glaze can be made up to 48 hours in advance. Cover and refrigerate until ready to use, and rewarm in a microwave or over hot water when ready to use.

Dip the tops of the eclairs in the warm chocolate glaze and set on a sheet pan. Chill, uncovered, at least 1 hour to set the glaze. Serve chilled. Makes 8 to 10 servings

Banana Pudding

2/3 cup sugar
1/2 cup all-purpose flour
1/2 teaspoon salt
2 cups light cream
3 egg yolks, lightly beaten
2 tablespoons butter
2 tablespoons vanilla extract
1-12 ounce box vanilla wafers
2 cups ripe bananas, sliced

Preheat oven to 350 degrees. In the top of a double boiler; combine sugar, flour and salt over boiling water. Add cream and stir for 10 minutes or until mixture thickens, remove from heat.

Stirring constantly, pour half of the hot cream into the egg yolks. Return egg yolks to the rest of the cream mixture and cook until thickened. Remove from heat, sir in butter and vanilla. Cool slightly.

While mixture is cooling, place a layer of vanilla wafers on the bottom of a casserole dish. Alternate wafers with layers of banana slices and cooled pudding mixture, ending with pudding on top. Add a Meringue topping if so desired. Spread on top and bake 10 to 15 minutes or until golden brown. Makes 6 servings

Meringue Topping
2 egg whites
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract
1/4 cup confectioners sugar

Whip egg whites until they hold a peak without being dry then add cream of tartar. By hand, beat in the vanilla extract and sugar.

Apple Pandowdy

4 red apples, peeled and sliced
1/2 cup brown sugar
2 teaspoons cinnamon
10 ounces butter
3/4 cup granulated sugar
1 egg
2-1/3 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk

Pre-heat the oven to 350 degrees. Lightly oil a 9-inch baking dish. Add the apples. Sprinkle them with the brown sugar and cinnamon.

Cream the butter and granulated sugar together. Add the egg and mix well. In a separate bowl mix the flour, baking powder and salt. Alternately add the flour mix and milk to the butter/sugar blend. Spread the mixture over the apples. Bake for 45-50 minutes, or until lightly browned. Makes 4 servings

Apple Pie Bars

3 cups all-purpose flour
2 tablespoons granulated sugar
1/2 teaspoon salt
1 cup lard or shortening
2 egg yolks
1/3 cup milk
5 cups peeled, sliced cooking apples
1-1/2 cups granulated sugar
1 cup crushed cornflakes
1/2 teaspoon ground cinnamon
1 egg white
1-1/2 cups sifted powdered sugar
2 to 3 tablespoons lemon juice

For pastry, in a large mixing bowl, combine the flour, the 2 tablespoons sugar and the salt. Using a pastry blender cut in the lard until pieces resemble small peas.

In a medium mixing bowl, beat together the egg yolks and milk. Stir into the flour mixture until moistened, shape mixture into 2 balls. Cover and refrigerate for 1 hour.

For filling, in a large mixing bowl, combine apples, the 1-1/2 cups granulated sugar, the cornflakes and cinnamon.

On a lightly floured surface, roll 1 ball of pastry to a 17 x 12-inch rectangle. Carefully transfer to a 15x10x1-inch-baking pan, pressing pastry up the sides of the pan.

Spoon filling evenly over pastry. Roll the remaining pastry to a 15 x 10-inch rectangle. Place on top of filling. Brush with egg white.

Bake in a 350 degree oven for 45 minutes. Cool completely in pan on wire rack. In a medium mixing bowl, combine the powdered sugar and enough of the lemon juice to make a drizzling consistency. Drizzle over top. Cut into bars. Makes 32 bars.

Apple Butter Crumb Bars

1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
2-1/2 cups rolled oats
1/2 cup chopped nuts
1 cup brown sugar
1 cup butter or margarine
16 ounces apple butter

Adjust oven rack to middle position and preheat oven to 400 degrees. Procedure: In a large bowl or large bowl of an electric mixer, mix together flour, baking soda, cinnamon, oats, nuts and brown sugar.

Cut in butter with pastry blender until crumbly. Spread half the mixture over the bottom of a 9-by-13-inch baking pan. Spread apple butter over the layer, and then sprinkle remaining oat mixture over top.

Press down lightly. Bake in preheated 400-degree oven for 25 minutes. Let cool in pan. Cut into bars. Makes 24 to 36 bars.

Pavlova

4 egg whites, room temperature
pinch cream of tarter
1/2 cup granulated sugar
2 teaspoons vanilla
1 teaspoon white vinegar
1 tablespoon cold water
1 tablespoon cornstarch
1/2 cup superfine sugar
1 cup whipping cream
1/2 cup fresh raspberry
1 ripe kiwi fruit pealed, thinly sliced
fresh mint leaves, optional

Preheat oven to 300 degrees. In large deep mixing bowl beat egg whites with cream of tarter and salt till soft peaks form. Gradually add granulated sugar, 1 tablespoon at a time while continuing to beat.

When sugar is thoroughly beaten in, add 1 teaspoon of the vanilla, vinegar, water and cornstarch. Continue to beat until very stiff. Add superfine sugar all at once and beat just enough to mix it in. Stop beating.

Shape mixture in cake form on kitchen parchment paper or foil, on a baking sheet. Bake 10 minutes. Do not open oven door. Turn oven temperature down to 200 degrees and continue to bake for 1 hour and 20 minutes.

Turn off oven. Leave Pavlovova in oven 30 minutes longer. Remove from oven and let it cool at room temperature. Pavlova may be prepared ahead of time to this point. To keep several days seal in an airtight container and keep at room temperature.

Before serving, whip cream and add remaining teaspoon of vanilla. Place pavilova on serving plate and cover top with whipped cream. Decorate with raspberries and kiwi fruit. Garnish with fresh mint leaves if desired. Makes 8 servings

Deluxe Fudgy Brownies

4 squares unsweetened chocolate
1/2 cup butter
4 eggs
2 cups sugar
1 cup unsifted all-purpose flour
1 teaspoon vanilla
1 cup coarsely chopped walnuts, or pecans, or your favorite nut

Melt chocolate and butter in saucepan over low heat. Cool slightly. Beat eggs slightly, then gradually beat in sugar and continue beating for 2 or 3 minutes. Blend in chocolate mixture.

Stir in flour, then add vanilla and nuts. Spread in greased 13 x 9-inch pan. Bake at 325 degrees for about 30 to 35 minutes. Cool in pan then cut into squares or bars. Makes 12 servings

Sweet Potato Pudding

4 cups sweet potato, grated, peeled
2 cups molasses or dark corn syrup
1 cup brown sugar
1 cup citron, chopped
1/2 cup orange juice
1/2 cup water
1/4 cup raisins
Grated rind of 1 orange
Grated rind of 1 lemon
1 teaspoon cinnamon
1 teaspoon ground ginger

Combine all ingredients and pour into a greased baking dish. Bake in a preheated 350 degrees oven for 45 minutes, until golden brown on top. Serve warm. Makes 6 servings

Funnel Cakes

1- /4 cups all purpose flour
2 tablespoons sugar
1 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
2/3 cup milk
Oil for deep frying

Mix the flour, sugar, baking powder, and salt in a bowl. Add a mixture of egg and milk, beating until batter is smooth. Holding finger over bottom of a funnel having a 3/8 to 1/2-inch hole, fill funnel with batter.

Hold finger as near surface of heated fat as possible, remove finger and drop batter into hot fat, using a circular movement from center outward to form a spiral cake about 3 inches in diameter.

Immediately replace finger on bottom of funnel then form other cakes (as many as will float uncrowded). Fry until cakes are puffy and golden brown, turning once.

Lift from fat with slotted spoon for a few seconds before removing to absorbent paper. Sift confectioner’s sugar lightly over cakes and serve warm. Makes 2 dozen cakes.

Carrot Bars

4 eggs beaten slightly
1-1/2 cup vegetable oil
2 cups sugar
2 1/2 cups all purpose flour
2 teaspoon baking soda
1 teaspoon salt
2 teaspoon cinnamon
3 small jars strained baby food carrots
1/2 cup nuts, chopped

Mix eggs, oil, and sugar in a large bowl, then add flour slowly, baking soda, salt, and cinnamon. Then add carrots. Beat by hand or on medium with hand mixer until blended smoothly.

Stir in nuts and put into a 17 x 11 greased pan or 2 regular cake pans greased. Bake in a preheated 350 degree oven or until toothpick comes out clean about 30 minutes. If you use 2 small cake pans about 20 to 25 minutes. Let cool then add frosting. Makes 40 bars.

Cream Cheese Frosting
1-8 ounce package cream cheese, softened
2 cups powdered sugar
2 teaspoon Vanilla

Just mix well, with mixer until smooth and frost bars.

Raspberry Cheesecake Bars

1-1/4 cups all-purpose flour
1/2 cup packed brown sugar
1/2 cup finely chopped sliced almonds
1/2 cup shortening
2-8-ounce packages cream cheese, softened
2/3 cup granulated sugar
2 eggs
3/4 teaspoon almond extract
1/2 cup flaked coconut
1/2 cup almonds, sliced
1 cup seedless raspberry preserves

In a large bowl, combine flour, brown sugar and the finely chopped almonds. Cut in shortening until mixture resembles fine crumbs. Set aside 1/2 cup crumb mixture.

For crust, press the remaining crumb mixture into the bottom of a 13 x 9 x 2-inch-baking pan. Bake in a 350-degree oven for 12 to 15 minutes or until the edges are golden.

Meanwhile, in another bowl, beat cream cheese, granulated sugar, eggs and almond extract until smooth. Spread over hot crust. Bake for 15 minutes.

Meanwhile, in a small bowl, combine the reserved crumb mixture, coconut and the sliced almonds. Spread preserves over hot cream cheese layer. Sprinkle coconut mixture over preserves.

Bake for 15 minutes more. Cool in pan on a wire rack. Chill in the refrigerator for 3 hours before cutting into bars. Store in the refrigerator. Makes 32 bars.

Chocolate Heathbar Twinkie Dessert

16 twinkies
1 pkg chocolate pudding
1 pkg vanilla pudding
16 oz cool whip
1 bag Heath candybar pieces

Split 8 twinkies and line bottom of 9x13 pan. prepare vanilla pudding and pour over, spread with 8 oz cool whip. Sprinkle with 1/2 bag heath chips.

Split remaining 8 twinkies and place in pan same way (cream up). Prepare chocolate pudding and pour over the top. Cover with the cool whip and sprinkle with heathbar chips. Store in refrigerator. Makes 8 servings

Buttermilk Doughnuts

3 1/2 cups cake flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 teaspoons salt
3/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
3/4 cup granulated sugar
3/4 cup buttermilk
3 tablespoons unsalted butter, melted and cooled
1 large egg, at room temperature
2 teaspoons vanilla extract
Vegetable oil for frying
1 cup confectioners' sugar, sifted

In a medium bowl, soft together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Add the sugar and stir the dry ingredients with a whisk until combined.

In a medium bowl, whisktogether the buttermilk, melted butter, egg, and vanilla until blended. Make a well in the center of the flour mixture and pour the buttermilk mixture into it. Using a rubber spatula, stir until the moxture forms a soft, moist dough.

Dust a work surface with flour. Scrape the dough onto the work surface and lightly sprinkle the top of the dough with flour. Gather the dough into a ball and knead it gently 5 or 6 times, or until smooth.

Roll or pat the dough into a round roughly 10 inches in diameter and 1/2 inch thick. Transfer the round to a baking sheet, cover it with plastic wrap, and place it in the freezer for 15 minutes, or until firm.

Using a 3-inch doughnut cutter (or a 3-inch round biscuit cutter and a 3/4-inch cutter or pastry tip for the hole), cut out 7 doughnuts and holes from the dough.

Gather the scraps together, reroll 1/2-inch thick, and cut out 3 more doughnuts and as many holes as possible. Place the doughnuts and holes on a baking sheet or 2 plates, cover with plastic wrap, and refrigerate while heating the oil for frying.

Pour the oil into a deep-fat fryer or large straight-sided saucepan to a depth of 2 to 3 inches. heat the oil to 370 degrees. Line a baking sheet with paper towels.

Fry the doughnuts and holes in small batches, turning once, for 2 to 3 minutes, or until golden brown. Using a slotted spoon, transfer to the paper towels to drain, then place on a wire rack to cool completely.

When the doughnuts and holes are completely cool, place the confectioners' sugar in a medium bowl. Generously dredge the doughnuts and holes in the sugar, shaking off the excess. Serve the same day. Makes 10 doughnuts

Marvelous Chocolate Truffles

6 ounces semisweet baking chocolate or white baking bars (white chocolate), chopped
2 tablespoons butter or margarine
1/4 cup whipping (heavy) cream
1 tablespoon shortening
1 cup (6 ounces) semisweet or milk chocolate chips
Finely chopped nuts or candy decorations, if desired

Cover cookie sheet with aluminum foil. Melt baking chocolate in heavy 2-quart saucepan over low heat, stirring constantly; remove from heat. Stir in butter until melted; stir in whipping cream. Refrigerate 10 to 15 minutes, stirring frequently, just until thick enough to hold a shape.

Drop mixture by teaspoonfuls onto cookie sheet. Shape into balls. (If mixture is too sticky, refrigerate until firm enough to shape.) Freeze 30 minutes.

Heat shortening and chocolate chips over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat. Dip truffles, one at a time, into chocolate. Place on aluminum foil-covered cookie sheet. Immediately sprinkle some of the truffles with finely chopped nuts or decorating candies.

Refrigerate truffles about 10 minutes or until coating is set. Drizzle some of the truffles with mixture of 1/4 cup powdered sugar and 1/2 teaspoon milk. Refrigerate just until set. Serve at room temperature. Store in airtight container. Makes 15 candies

Chocolate Fudge

4 cups sugar
1 1/3 cups milk or half-and-half
1/4 cup corn syrup
1/4 teaspoon salt
4 oz unsweetened baking chocolate or 2/3 cup unsweetened baking cocoa
1/4 cup butter or margarine
2 teaspoons vanilla
1 cup coarsely chopped nuts, if desired

Grease bottom and sides of 8-inch square pan with butter. In 3-quart saucepan, cook sugar, milk, corn syrup, salt and chocolate over medium heat, stirring constantly, until chocolate is melted and sugar is dissolved.

Cook, stirring occasionally, to 234° on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a soft ball that flattens when removed from water; remove from heat. Stir in butter.

Cool mixture without stirring to 120°, about 1 hour. (Bottom of saucepan will be lukewarm.) Add vanilla. Beat vigorously and continuously 5 to 10 minutes, using wooden spoon, until mixture is thick and no longer glossy. (Mixture will hold its shape when dropped from a spoon.) Quickly stir in nuts. Spread in pan. Let stand about 1 hour or until firm. Cut into 1-inch squares. Makes 64 pieces

Divinity

2 2/3 cups sugar
2/3 cup light corn syrup
1/2 cup water
2 egg whites
1 teaspoon vanilla
2/3 cup coarsely chopped nuts

Cook sugar, corn syrup and water (use 1 tablespoon less water on humid days) in 2-quart saucepan over low heat, stirring constantly, until sugar is dissolved. Continue cooking, without stirring, to 260º on candy thermometer or until small amount of mixture dropped into very cold water forms a hard ball that holds its shape but is pliable.

Beat egg whites in medium bowl with electric mixer on high speed until stiff peaks form. Continue beating while pouring hot syrup in a thin stream into egg whites, beating constantly on medium speed. (For best results, use electric stand mixer, not a portable handheld mixer since beating time is about 10 minutes and mixture is thick.)

Add vanilla. Beat until mixture holds its shape and becomes slightly dull. (Mixture may become too stiff for mixer.) Gently stir in nuts.

Drop mixture from buttered spoon onto waxed paper. Let stand at room temperature at least 12 hours, turning candies over once, until candies feel firm. Store in airtight container. Makes 4 dozen candies

Chocolate-Bourbon Balls

1/2 cup semisweet chocolate chips
2 tablespoons honey
1 1/2 cups finely crushed vanilla wafer cookies (about 27 cookies)
1/2 cup ground walnuts
1 tablespoon bourbon
Candy decorations or sugar

Mix chocolate chips and honey in 1 1/2-quart microwavable casserole or bowl. Microwave uncovered on high 1 to 2 minutes or until chips can be stirred smooth.

Stir in crushed cookies, walnuts and bourbon. Shape into 1-inch balls. Roll balls in candy decorations. Store in tightly covered container at least 4 days to develop flavor but no longer than 4 weeks. Makes 2 dozen candies

Deluxe Holiday Fudge

1 1/2 packages (12-ounce size each) semisweet chocolate chips (3 cups)
2 cups miniature marshmallows or 16 large marshmallows, cut in half
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla
1 cup chopped nuts
1/2 cup dried cherries or chopped dried apricots
1/4 cup white baking chips, melted, if desired

Grease bottom and sides of square pan, 9x9x2 inches, with butter, or line with aluminum foil. Heat chocolate chips, marshmallows and milk in 2-quart saucepan over medium heat, stirring constantly, until chips and marshmallows are melted and mixture is smooth.

Stir in vanilla, nuts and cherries. Immediately pour into pan. Drizzle with melted white baking chips. Cover and refrigerate about 2 hours or until firm. Cut into 1-inch squares. Makes 6 dozen candies

Original Marshmallow Creme Fantasy Fudge

3 cups sugar
3/4 cup margarine
2/3 cup evaporated milk
1 12-oz. (340 g) package semi-sweet chocolate chips
1 7-oz. (198 g) jar Marshmallow creme
1 cup chopped nuts
1 teaspoon vanilla extract

Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring.

Remove from heat, stir in chocolate till melted. Add marshmallow creme, nuts & vanilla beat till blended. Pour into greased 13 x 9-inch baking pan. Let cool and cut into 1-inch squares. Makes 3 pounds.

Note: Can be made in a smaller pan for thicker squares (amount will be reduced).

Berry Cheesecake in Chocolate Crust

2 cups chocolate wafer cookie crumbs
1/4 cup butter or margarine, melted
4 packages (8 ounces each) cream cheese, softened
2/3 cup sugar
1/2 cup sour cream
1 tablespoon grated orange peel
4 eggs
1/2 cup sour cream
2 tablespoons sugar
2 cups berries

Heat oven to 325º. Mix cookie crumbs and butter. Press on bottom and slightly up side of ungreased springform pan, 9x3 inches, to seal bottom.

Place cream cheese, 2/3 cup sugar, 1/2 cup sour cream and the orange peel in food processor. Cover and process until smooth. Add eggs. Cover and process until well blended. Spread over crust.

Bake about 1 hour 20 minutes or until center is set. Cool on wire rack 15 minutes. Run metal spatula along side of cheesecake to loosen; remove side of pan.

Refrigerate uncovered 3 hours; cover and continue refrigerating at least 4 hours. Mix 1/2 cup sour cream and 2 tablespoons sugar; spread over top of cheesecake. Top with berries. Makes 16 servings

Caramel Pecan Cheesecake

2 cups Honey Maid Graham Cracker Crumbs
6 tablespoons butter or margarine, melted
35 Kraft Caramels
1/4 cup milk
1 cup chopped Planters Pecans
3 pkg. (8 oz. each) Philadelphia Cream Cheese, softened
3/4 cup sugar
1 teaspoon vanilla
3 eggs
1 square Baker's Semi-Sweet Baking Chocolate

Mix crumbs and butter; press firmly onto bottom and 2 inches up side of 9-inch springform pan. Place caramels and milk in small microwavable bowl. Microwave on high 2 to 2-1/2 minutes or until caramels are completely melted when stirred, stirring after each minute. Stir in pecans.

Reserve 1/2 cup of the caramel mixture for topping. Drizzle remaining caramel mixture evenly onto bottom of crust. Refrigerate 10 minutes. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over caramel mixture in crust.

Bake at 325 degrees for 1 hour 5 minutes to 1 hour 10 minutes or until center is almost set. Run knife or metal spatula around side of pan to loosen cake; cool before removing side of pan. Refrigerate 4 hours or overnight.

Top with reserved caramel mixture just before serving. Melt chocolate as directed on package; drizzle over cheesecake. Store leftover cheesecake in refrigerator. Makes 16 servings, 1 slice each

Chocolate Cupcakes with Peanut Butter Icing

12 tablespoons unsalted butter (1 1/2 sticks) at room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 extra-large eggs at room temperature
2 teaspoons pure vanilla extract
1 cup buttermilk, shaken, at room temperature
1/2 cup sour cream at room temperature
2 tablespoons brewed coffee
1 3/4 cups all-purpose flour
1 cup good un-sweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
Peanut Butter Icing (recipe follows)
Chopped salted peanuts to decorate (optional)

Preheat the oven to 350 degrees. Line cupcake pans with paper liners. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and two sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs one at a time, then add the vanilla and mix well.

In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.

Divide the batter among the cupcake pans (one rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting. Frost each cupcake with peanut butter icing and sprinkle with chopped peanuts, if desired. Makes 14 to 15 cupcakes

Peanut Butter Icing
1 cup confectioners' sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/3 cup heavy cream

Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

Chocolate Almond Bark Candy

1 cup sugar
1 cup dark corn syrup
1 tablespoon vinegar
1 tablespoon baking soda
1 pound chocolate almond bark, melted

In a heavy saucepan, combine sugar, corn syrup and vinegar. Cook over medium heat, stirring constantly, until sugar dissolves. Cook without stirring until the temperature reaches 300° (hard crack stage) on a candy thermometer. Do not overcook.

Remove from the heat and quickly stir in baking soda. Pour into a buttered 13-in. x 9-in. baking pan. Do not spread candy; mixture will not fill pan. When cool, break into bite-size pieces. Dip into melted chocolate; place on waxed paper until the chocolate is firm. Store candy tightly covered. Makes 1-1/2 pounds.

Maple Cream Bonbons

1 cup butter (no substitutes), softened
3-1/2 cups confectioners' sugar
3 tablespoons maple flavoring
2 cups chopped walnuts
2 cups semisweet chocolate chips
1 cup butterscotch chips

In a mixing bowl, cream the butter, sugar and maple flavoring until smooth. Stir in walnuts. Shape into 1-in. balls; place on waxed paper-lined baking sheets. Freeze until firm.

In a microwave or heavy saucepan, melt the chips; dip balls and place on waxed paper-lined baking sheets. Refrigerate until hardened. Store in the refrigerator. Makes 5 dozen.

Strawberry Brownie Bombe

1 package fudge brownie mix (13-inch x 9-inch pan size)
1/2 cup chopped walnuts
1/2 cup strawberry preserves
1 quart strawberry ice cream, softened
2 cups heavy whipping cream
3 drops red food coloring, optional
1/4 cup confectioners' sugar
Fresh strawberries and mint, optional

Prepare brownie mix according to package directions for cake-like brownies. Stir in walnuts. Pour the batter into two greased and waxed paper-lined 8-in. round baking pans. Bake at 350° for 30 minutes or until a toothpick inserted near the center comes out clean. Cool completely in pans.

Line a 1-1/2-qt. metal bowl with foil. Cut and fit one brownie layer to evenly line the inside of a bowl (brownie may crack). Spread preserves over brownie layer. Freeze for 15 minutes. Fill brownie-lined bowl with ice cream; smooth top. Cover and freeze for 3 hours or until ice cream is firm.

Place remaining brownie layer on a serving plate. Remove bowl from freezer; uncover. Invert onto brownie layer; remove bowl and foil. Return to freezer.

In a large mixing bowl, beat cream and food coloring until soft peaks form. Add sugar and beat until stiff peaks form; set aside 1-1/2 cups. Spread remaining whipped cream over top and sides of bombe.

Cut a small hole in the corner of a pastry or plastic bag and insert star tip. Fill with reserved whipped cream; pipe border at base of bombe. Holding the bag straight up and down, form stars on top. Garnish with strawberries and mint if desired. Yield: 16 servings. *Editor's Note: Unfrosted bombe may be frozen for up to 3 days. Makes 16 servings