Total: 1 hr 30 minutes | Makes: about 5 dozen

Ingredients:

Cookies:

3/4 cup (1 1/2 sticks) butter

3/4 cup sugar

1 egg

2 tsp orange extract

2 1/2 cups all-purpose flour

Frosting:

2 tbsp butter, melted

1 1/4 cups powdered sugar

1 tsp grated orange peel

1 tsp orange extract

1-2 tbsp milk

Instructions:

1. Preheat oven to 350°F. Beat butter and sugar, in large bowl, with electric mixer on high speed until creamy. Add egg and orange extract, mixing well. Gradually add flour, mixing well.
2. Roll dough into 1″ balls. Place 2″ apart on greased baking sheet. Dip a flat-bottomed glass into sugar and flatten balls.
3. Bake for 10-12 minutes until edges of cookies are lightly browned. Cool slightly on baking sheet; remove to wire racks to cool completely.
4. To prepare frosting, combine butter, sugar, orange peel and extract until smooth. Stir in milk, as needed, until frosting is spreading consistency. Spread on each cookie.

Ingredients:

1 cup heavy cream, cold

4 1/2 oz. bittersweet chocolate, finely chopped

2 tbsp unsalted butter

3 large eggs, separated

1 tbsp sugar

Caramel Sauce:

1/2 cup sugar

1 cup hot water

Instructions:

1. Whip the cream to form soft peaks and then refrigerate.
2. In a double boiler, combine the chocolate and butter over hot, but not simmering, water, stirring frequently until smooth. Remove from heat and let cool slightly, until the chocolate is slightly warm to the touch.
3. While the chocolate is cooling, whip the egg whites in a medium bowl until they are foamy and begin to hold a shape. Add the sugar and beat until soft peaks form.
4. When the chocolate has cooled sufficiently, stir in the yolks. Then fold in about 1/3 of the whipped cream. Fold in half of the egg white until just incorporated. Fold in 1/3 more of the whipped cream. Then fold in remaining whites, and finally the remaining whipped cream.
5. Spoon the mousse into a serving bowl, glass ramekins or custard cups. Refrigerate at least 8 hours, or up to 1 day.
6. For the caramel sauce: Heat the sugar in a small skillet on medium low heat until it starts to melt and turn the color of dark amber (about 5-7 minutes).
7. Add the hot water carefully— it may splatter because the sugar is so hot. Bring to a boil and cook, stirring with a metal spoon, until the caramel dissolves and the sauce is syrupy. Remove the sauce from the heat and it will thicken as it cools.
8. When ready to serve, drizzle each mousse-filled ramekin with caramel sauce.

Serves: 6

Ingredients:

3/4 cup butter (plus extra for greasing ramekins)

8 oz. semisweet chocolate

3 large eggs

3 large egg yolks

1/4 cup sugar

1 tsp vanilla extract

1 tbsp all-purpose flour

Fresh red raspberries

ice cream or gelato

Instructions:

1. Preheat oven to 425°F. Grease 6 6-oz. ramekins with butter.
2. In a medium saucepan, stir the butter and chocolate over low heat until melted and smooth. Remove saucepan from heat.
3. Beat eggs, yolks, vanilla and sugar in a mixing bowl until thick and pale yellow in color. Fold 1/4 of the chocolate mixture into the egg and sugar mixture. Then fold in the remaining chocolate mixture and flour until fully incorporated.
4. Pour mixture into prepared ramekins, dividing evenly, and place on a baking sheet.
5. Bake 10-12 minutes or until sides are set and centers move slightly when shaken. Remove from oven and allow to cool on a wire rack.
6. To serve, run a thin knife around sides of cakes to loosen. Invert onto serving plates. Serve warm with fresh raspberries and your favorite ice cream or gelato.

Prep time: 35 mins | Total time: 7 hours 15 mins (includes chilling) | Makes: 16 servings

Ingredients:

52 vanilla wafers, finely crushed (about 2 cups)

3 tbsp butter or margarine, melted

4 eggs, divided

4 pkg. (8 oz. each) Philadelphia Cream Cheese, softened

1 3/4 cups sugar, divided

3 tbsp flour

1 tbsp zest and 1/3 cup lemon juice from 2 lemons, divided

1/2 tsp vanilla

2 tbsp cornstarch

1/2 cup water

Instructions:

1. Heat oven to 325°F.
2. Line 9×13″ pan with foil, with ends of foil extending over sides. Mix wafer crumbs and butter until blended; press onto bottom or prepared pan. Bake for 10 minutes.
3. Separate 1 egg; refrigerate yolk until ready to use. Beat cream cheese, 1 cup sugar, flour, lemon zest, 2 tbsp lemon juice and vanilla in a large bowl with mixer until blended. Add egg white and remaining 3 whole eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
4. Bake 40 minutes or until center is almost set. Cool 1 hour. Refrigerate 4 hours.
5. Mix cornstarch and remaining sugar in medium saucepan; gradually stir in water and remaining lemon juice just until blended. Bring just to a boil on medium heat, stirring constantly; cook and stir until clear and thickened. Lightly beat reserved egg yolk in small bowl with fork until blended.; stir in tbsp of the hot cornstarch mixture. Return to remaining cornstarch mixture in saucepan; stir until blended. Cook 1 minutes or until thickened, stirring constantly. Cool slightly.
6. Spoon lemon glaze over cheesecake. Refrigerate 1 hour or until firm. Using foil handles, remove cheesecake on pan before cutting to serve.

Ingredients:

1 1/4 cup sugar

7 tbsp cocoa

1/4 tsp salt

1/3 cup butter, melted

1/2 packed light brown sugar

1 1/4 cup hot water

1 cup all-purpose flour

2 tsp baking powder

1/2 cup milk

1 1/2 tsp vanilla

Whipped Cream

Instructions:

1. Preheat oven to 350°F. Stir together 3/4 cup sugar, flour, 3 tbsp cocoa, baking powder, and salt. Stir in milk, butter and vanilla; heat until smooth.
2. Pour batter into un-greased 9″ square baking pan. Stir together remaining 1/2 cup sugar, brown sugar and remaining 4 tbsp cocoa; sprinkle mixture evenly over batter. Pour hot water over top. Do not stir.
3. Bake 35-40 minutes or until center is almost set. Let stand for 15 minutes; spoon into dessert dishes, spooning sauce over top. Garnish with whipped topping.