Banoffee Pie

• Ingredients
• 1 1/2 cups graham cracker crumbs
• 10 tablespoons butter, softened
• 2 (14-ounce) cans sweetened condensed milk
• 3 large bananas
• 1 1/2 cups heavy whipping cream
• 1/3 cup confectioners' sugar
• 1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F.

Mix graham cracker crumbs with softened butter and press mixture into 9-inch pie plate. Bake for 5 to 8 minutes.

Lower the oven to 300 degrees F for the toffee filling.

To create toffee filling, caramelize the sweetened condensed milk. Pour the condensed milk into a 9 by 12 by 2-inch glass baking dish. Cover with foil and place dish inside a larger poaching pan. Add water to poaching pan until half way up sides of baking dish. Bake for 1 1/2 hours.

Once both the crust and toffee filling are cooled, spread half of the filling evenly inside crust. Slice the bananas and layer on top of filling. Pour remaining half of filling over bananas, spreading evenly. Whip the cream with the confectioners' sugar and vanilla and spread on top of toffee filling and bananas.

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Malted Marshmallow White Chocolate Royale

Ingredients
1 1/2 cups heavy whipping cream
1 1/2 cups whole milk
1 cup malted milk powder
1 (4-ounce) bar white chocolate, chopped
1/4 cup marshmallow creme
1 tablespoon vanilla extract
Whipped cream, for topping


Directions
In a medium saucepan, combine all ingredients, except vanilla extract and whipped cream, and cook over medium-low heat, stirring constantly, until chocolate has melted. 


Add vanilla extract. 


Reduce heat to low and keep warm. When ready to serve, top each serving with whipped cream.


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Chocolate Chip Pancakes with Cinnamon Cream

Ingredients
1 1/4 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
2 large eggs, separated
3 tablespoons butter, melted plus 4 tablespoons, divided
1/2 cup miniature semi-sweet chocolate morsels
Maple syrup, for serving


Cinnamon Cream:
1 cup heavy whipping cream
1/4 cup confectioners' sugar
1/4 teaspoon ground cinnamon


Directions
Preheat griddle to 350 degrees F.


In a large bowl, combine flour, sugar, baking powder, and salt.


In a small bowl, combine milk, egg yolks, and 3 tablespoons melted butter; add to flour mixture, whisking until smooth.


In a small bowl, beat egg whites at medium-high speed with an electric mixer until stiff. Gently fold into batter. Gently fold in chocolate morsels.


Melt 2 tablespoons butter on hot griddle. Ladle about 1/4-cup batter for each pancake onto hot griddle. Cook pancakes for 2 to 3 minutes, or until tops are covered with bubbles and edges look cooked. Turn and cook the other side. Repeat procedure with remaining 2 tablespoons butter and remaining batter


For the Cinnamon Cream:
In a medium bowl, beat cream at medium-high speed with an electric mixer until thickened. Gradually beat in confectioners' sugar and cinnamon, beating until stuff peaks form. Cover and chill.


Serve pancakes with Cinnamon Cream and maple syrup.


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Mocha Fondue

Ingredients
3/4 cup heavy whipping cream
1 pound semisweet chocolate, chopped
1/4 cup coffee-flavored liqueur


Directions
Dippers: Biscotti, strawberries, pineapple chunks, bananas


In a heavy saucepan, bring whipping cream to a boil. Remove from heat and add chocolate, stirring until smooth. Stir into a fondue pot, add liqueur, and keep warm over low heat. Serve with desired dippers.


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Cinnamon Ripple Sweet Potato Cake

Ingredients
1 cup (2 sticks) butter, softened, plus butter for pan
1/2 cup firmly packed brown sugar
1/2 cup chopped pecans
1 teaspoons ground cinnamon
2 cups sugar
3 large eggs
12 ounces sour cream
1 cup mashed cooked sweet potato (about 1 medium)
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
1/4 teaspoon ground nutmeg
Rum Glaze, recipe follows


Directions
Preheat the oven to 350 degrees F. Butter and flour a 12-cup Bundt pan.


In a small bowl, combine the brown sugar, pecans, and cinnamon; set aside.


In a large bowl, combine the 1 cup of butter and sugar. Beat at medium speed with an electric mixer until creamy. Beat in the eggs, 1 at a time, beating well after each addition. Stir in the sour cream, sweet potatoes, and vanilla.


In a medium bowl, combine the flour, baking powder, cinnamon, salt, and nutmeg. Gradually add it to the butter mixture, stirring well.


Pour half of sweet potato batter into prepared pan. Sprinkle evenly with the brown sugar mixture. Spoon the remaining batter evenly over the streusel. Bake until a tester inserted in center comes out clean, about 1 hour. Remove the cake from the oven and cool. Spoon the Rum Glaze over cooled cake, slice and serve.


Rum Glaze:
2 cups confectioners' sugar
1/2 cup heavy whipping cream
3/4 teaspoon rum extract
Pecans, for garnish
In a small bowl, whisk together all of the ingredients until smooth.

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Decadent Doughnuts with White and Chocolate Glaze

Ingredients
Peanut oil, for frying
4 cups all-purpose flour, plus more for dusting
1 cup sugar
1/2 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1/2 cup milk
2 large eggs
2 (1-ounce) squares white chocolate
4 tablespoons heavy whipping cream, divided
2 (1-ounce) squares bittersweet chocolate
2 tablespoons heavy whipping cream


Directions
In a large Dutch oven, pour the oil to a depth of 2 inches; heat to 360 degrees F.


In a large bowl, combine the flour, sugar, cocoa, baking powder, baking soda, and salt.


In a small bowl, whisk together the sour cream, milk, and eggs. Add to the flour mixture, stirring to combine.


Turn the dough out onto a lightly floured surface. Roll to 3/4-inch thickness. Using a 3-inch round cutter, cut out the doughnuts. Using a 1-inch round cutter, cut out the center of each doughnut.


Fry the doughnuts, in batches, for 1 minute per side. Drain on paper towels.


In a small bowl, combine the white chocolate and 2 tablespoons heavy cream. Microwave on High in 30-second intervals, stirring between each, until the chocolate is melted and smooth (about 1 minute total). Drizzle over the doughnuts.


In a small bowl, combine the bittersweet chocolate and remaining 2 tablespoons heavy cream. Microwave on High in 30-second intervals, stirring between each, until the chocolate is melted and smooth (about 1 minute total). Drizzle over the doughnuts.


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Malted Marshmallow White Chocolate

Ingredients
1 1/2 cups heavy whipping cream
1 1/2 cups whole milk
1 cup malted milk powder
1 (4-ounce) bar white chocolate, chopped
1/4 cup marshmallow creme
1 tablespoon vanilla extract
Whipped cream, for topping


Directions
In a medium saucepan, combine all ingredients, except vanilla extract and whipped cream, and cook over medium-low heat, stirring constantly, until chocolate has melted. Add vanilla extract. Reduce heat to low and keep warm. When ready to serve, top each serving with whipped cream.


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