Prep time: 25 mins | Bake time: 35 mins + cooling | Yield: 3 mini loaves (6 slices each)

Ingredients:

2 squares (1 oz each) semisweet baking chocolate, chopped

1/2 cup water

1/2 cup butter, softened

1 cup packed brown sugar

2 eggs

1 tsp vanilla extract

1 1/2 cups all-purpose flour

3 tbsp chai tea latte mix

1 tsp baking soda

1/2 tsp salt

1/2 cup sour cream

Frosting:

1 cup confectioners’ sugar

1 tbsp butter, softened

1 tbsp chai tea latte mix

1/2 tsp vanilla extract

4-5 tsp milk

Instructions:

1. In a microwave, melt chocolate with the water; stir until smooth. Cool slightly. In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla, then chocolate mixture.
2. Combine the flour, latte mix, baking soda and salt; add to creamed mixture alternately with sour cream.
3. Transfer to three greased 5 3/4x3x2″ loaf pans. Bake at 350°F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack to cool completely.
4. For frosting, combine the confectioners’ sugar, butter, latte mix, vanilla and enough milk to achieve desired consistency.

Prep time: 20 mins | Bake time: 35 mins + cooling | Yield: 18 servings (+ 1 2/3 cups sauce)

Ingredients:

1/2 cup shortening

1 1/2 cups sugar

1 egg

2 cups all-purpose flour

1 tsp baking soda

1 cup buttermilk

1 1/2 cups finely chopped fresh or frozen rhubarb

Topping:

1/2 cup packed brown sugar

1/4 cup all-purpose flour

1 tsp ground cinnamon

3 tbsp cold butter

Sauce:

1/2 cup butter, cubed

1 cup packed brown sugar

1/2 cup heavy whipping cream

Instructions:

1. In a large bowl, cream shortening and sugar until light and fluffy. Add egg; beat well. Combine flour and baking soda; add to cream mixture alternately with buttermilk. Fold in rhubarb. Transfer to a greased 9×13″ baking pan.
2. For topping, in a small bowl, combine the brown sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over batter.
3. Bake at 350°F for 35-40 minutes or until a toothpick inserted into the center comes out clean. Cool for 10 minutes before serving.
4. For sauce, in a small saucepan, melt butter. Stir in brown sugar and cream; bring to a boil. Reduce heat; simmer for 3-4 minutes or until slightly thickened. Serve with warm coffee cake.

Yields: 12 servings

Ingredients:

3 tbsp butter, softened

3/4 cup plus 1 tbsp sugar, divided

3/4 cup all-purpose flour

1/3 cup finely chopped walnuts

1 package (8 oz) cream cheese

1 egg

1 tsp vanilla extract

1 can (15 oz) sliced pears, drained and thinly sliced

1 tsp ground cinnamon

Instructions:

• In a small bowl, beat butter and 1/2 cup of sugar for 2 min or until crumbly. Beat in flour and nuts. Press onto the bottom and up the sides of a 9-in. fluted tart pan with a removable bottom coated with cooking spray.
• In another bowl, beat cream cheese until smooth. Beat in 1/4 cup sugar, egg and vanilla; spread over the crust. Arrange pears over cream cheese mixture. Combine the cinnamon and remaining sugar; sprinkle over pears. Bake at 425° for 10 min. Reduce heat to 350°, bake 15-20 min longer, or until filling is set and a thermometer registers 160°F. Cool for 1 hr on a wire rack. Refrigerate for at least 2 hrs before serving. Remove sides of pan and slice.

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.