Chocolate Creme Brulee 


- 1.5 Cups Heavy Whipping Cream

- 2/3 Cups Milk

- 3.5 oz. Semi-Sweet Chocolate

- 5 Egg Yolks

- 1/4 Cups Sugar

1. Combine the Heavy Whipping Cream, Milk & Chocolate over heat on the stove.

2. Combine the Egg Yolks & Sugar in a separate bowl.

3. Temper chocolate mixture into egg mixture.

4. Strain

5. Pour into ramekins

6. Bake at 300 for 1 hour.

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Italian Buttercream

6 Egg Whites

1 1/2 cups Sugar

2 cups Butter - softened

2 tsp. Vanilla

2 T. Heavy Cream

1. Using a double boiler method, whisk egg whites and sugar in the mixer bowl. Place over boiling water. Whisk constantly for 4 minutes.

2. Remove from heat. Using whisk attachment, whisk on high for 5 minutes.

3. Turn speed to medium. Slowly add chunks of soft butter.

4. Add vanilla. Whip for 2 minutes. Scrape bowl.

5. Add heavy cream. Whip for 2 minutes.

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Chocolate Frosting

2 1/2 sticks Butter - softened

1 1/2 cups Cocoa Powder

1 T. Vanilla

1 can Evaporated Milk

9 cups Powdered Sugar

1. Using the paddle attachment, whip together butter, cocoa powder, and vanilla.

2. Scrape the bowl using a rubber spatula, getting all the edges.

3. Add evaporated milk, then powdered sugar a cup at a time. Scrape the bowl and whip on high for 1 minute.

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Buttercream Frosting

1/2 cup (1 stick) Soft Butter

1 cup Shortening

1 tsp. Salt

2 tsp. Vanilla - clear or almond extract

2 lbs and 1 cup

Powdered Sugar

1/2 cup Milk

1. Using the paddle attachment, whip together butter and shortening on high for 2 minutes.

2. Add salt and extract. Mix for 1 minute.

3. Alternate adding powdered sugar and milk on low speed.

4. Scrape bowl and whip on high for 3 minutes.

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Salted Caramel Budino

3 C. Whole Milk, Divided

1/4 C. Cornstarch

3/4 C. Brown Sugar

3/4 C. Water

5 Egg Yolks

3 T. Butter (soft)

2 tsp. Vanilla

1 tsp. Rum Flavor

1 tsp. Kosher Salt

  1. In small bowl whisk together 1/2 C. milk & cornstarch until smooth. Set aside.
  2. In saucepan add the remainder of milk, until it comes to a simmer. Set aside.
  3. Combine brown sugar & water in sauce pan. Bring to boil, until it reaches 215 F.
  4. In seperate bowl, whisk together eddyolks, hot milk, add cornstarch mixture.
  5. Slowly add the brown sugar mixture to egg/milk mixture.
  6. Cook over heat for 3-5 minutes until it thickens.
  7. Remove from heat, add vanilla, rum, & salt.
  8. Pour into desired  cups (1/2C) refrigerate for 3-5 hours.

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Cannoli Filling

2 C. Whole Milk Ricotta Cheese (drain with strainer)

3/4 C. Powdered Sugar

1/2 tsp. Vanilla Bean Paste

1 tsp. Coconut Extract

1/2 C. Heavy Cream

1/2 C. Shredded Toasted Coconut

1/2 C. Mini Milk Chocolate Chips

  1. Whip heavy cream on high until fluffy.
  2. Drain ricotta cheese, using a whisk add drained ricotta cheese, powdered sugar, vanilla, coconut.
  3. Gently fold in the whipped cream and toasted coconut to ricotta filling mixture.

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Panna Cotta

4 cups Heavy Cream

1/2 C. Sugar

1 1/2 tsp. Vanilla Bean Paste

2 Packets Plain Gelatin Powder

6 T. Cold Water

  1. In medium sauce pan, heat up cream, vanilla, sugar until it comes to a simmer
  2. In a seperate bowl, sprinkle gelatin over cold water. Let it bloom, 5 minutes.
  3. Stir gelatin into hot cream mixture, stir until dissolved.
  4. Pour into individual serving dishes. Let cool for 3 hours.

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3 Sticks of Butter

8 oz. Unsweetened Chocolate 

5 Eggs

1/4 tsp. Salt

3 1/3 C. Sugar

2 tsp. Vanilla

2 C. Flour

  1. Melt butter and chocolate together.
  2. Whisk eggs, salt, and sugar in a separate bowl.
  3. Beat until fluffy.
  4. Add egg mixture to chocolate and butter.
  5. Whisk vanilla and flour to bowl.
  6. Bake at 350 for 35 minutes.

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Naughty Bars

2 Cups of Graham Cracker

1/2 C. Sugar

2 Sticks of Butter

  1. Melt butter then add to graham and sugar.
  2. Press firmly into sprayed cookie sheet.
3 C. Semi Sweet Chocolate Chips

1 Bag of Shredded Coconut (16oz)

  1. Layer chocolate chips evenly on top of graham.
  2. press coconut down firmly, onto chocolate chips.
3 Cans Sweetened Condensed Milk
  1. Drizzle sweetened condensed milk on top of coconut. Make sure it covers everything.
  2. Bake @ 350 for 30 min.

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1 1/3 Sticks of Butter

3/4 C. Brown Sugar

1/2 tsp. Vanilla

2 Eggs

2 C. Flour

1 tsp. Baking Powder

1 C. White Chocolate

1/2 C. Milk Chocolate

  1. Melt butter, add brown sugar and mix.
  2. Combine vanilla and eggs. Mix well.
  3. Add flour, and baking powder. Mix.
  4. Add white and milk chocolate chips.
  5. Bake at 300 for 25-30 min.

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Key Lime Frosting 

3 Limes zested and juiced

1/2 cup Key Lime Juice

3 1/2 cups Powdered Sugar

1. Zest and juice the limes in a medium size bowl.

2. Add key lime juice.

3. Add powdered sugar, using a whisk to mix it all together. It should be a glaze consistency. If it's not, since limes come in different sizes, if its to thick thin it out with some juice. If it is too thin add a bit more powdered sugar. 

Beyond Glaze Doughnuts

Chocolate Ganache

2 cups Bittersweet Chocolate Chips

3/4 cup Heavy Cream

1. In a small sauce pan, heat heavy cream.

2. Put chocolate chips in a medium size bowl.

3. Once heavy cream has come to a boil, quickly pour over chocolate chips. Using a rubber spatula or wooden spoon, stir until fully combined and has a glaze consistency.

4. Pour ganache into a squeeze bottle for better drip results on pastries. 

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Coconut Cream Cheese Frosting

2 packs (8oz.) Cream Cheese - soften

1 stick Butter - soften

1/2 tsp. Kosher Salt

1 T. Coconut Extract

1/2 cup Shredded Coconut

1/3 cup Evaporated Milk

2 lb. bag of Powdered Sugar

1. Using the paddle attachment, whip the soft cream cheese and butter for 2 minuets on high. Scrape bowl and mix again on high for 2 minuets. Scrape bowl.

2. Add salt and coconut extract, mix for 30 seconds on low.

3. Now add half of the bag of powdered sugar, mixing on low.

4. Add evaporated milk and remainder of powdered sugar.

5. Scrape bowl one last time and add the shredded coconut. Mix for 1 minuet on high. 

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Dessert Nachos

1. Fry chips – dust in cinnamon and sugar mixture.

2. Make chocolate sauce, put in squeeze bottle (see recipe below).

3. Make salted caramel sauce, put in squeeze bottle (see recipe below).

4. Make strawberry salsa (see recipe below).

5. Make vanilla bean cream cheese sauce, put in squeeze bottle or piping bag (see recipe below).

6. Garnish with fresh berries and mint.

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Caramel Apple Cinnamon Roll Lasagna

2 packs Pillsbury Cinnamon Rolls 

8 Granny Smith Apples - sliced

1 T. Cinnamon 

3/4 cup brown sugar

Salted Caramel recipe (see below)

1. Turn oven on to 375 degrees.

2. Grease a 11x13 casserole dish.

3. Slice each cinnamon roll in half, and roll them out until flat.

4. Line the pan with flat cinnamon rolls, 6 slices.

5. In a large bowl mix sliced apples, brown sugar and cinnamon.

6. Pour half of the apples on to the cinnamon rolls. 

7. Do another layer of flat cinnamon rolls.

8. Add remaining apples. 

9. Final layer of flat cinnamon rolls. Bake for 45 min.

10. Remove from oven and pour salted caramel sauce on top.

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Pumpkin Chocolate Chip Cupcakes

4 Eggs

1 2/3 cup Sugar

1 cup Vegetable Oil

1 - 16 oz. Pumpkin Puree

2 tsp. Cinnamon

1 tsp. Nutmeg

1/4 tsp. Cloves

2 cups Flour

2 tsp. Baking Powder

1 tsp. Baking Soda 

1 tsp. Salt

1 cup Mini Chocolate Chips

1. Turn oven on to 350 degrees.

2. Using the whisk attachment for the mixer, whisk eggs on high for 5 minutes, until double in volume.

3. Turn mixer speed to low, slowly add sugar. Mix back on high for 2 minutes.

4. Turn mixer speed back to low and slowly drizzle in the oil.

5. In a separate bowl, combine pumpkin puree, cinnamon, nutmeg and cloves. Add to egg mixture.

6. In a separate bowl combine flour, baking soda, baking powder, and salt. Add to mixture. 

7. Add chocolate chips and make sure mixture is fully combined.

8. You can make into cupcakes or a cookie sheet. 

9. Bake for 25 - 30 min. 

10. Make Cinnamon Cream Cheese frosting and frost the cupcakes or sheet cake.

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Salted Caramel Sauce

6 T. Butter

1 1/2 cup Brown Sugar

1/3 cup Heavy Cream

1 tsp. Kosher Salt

1 tsp. Vanilla Extract

1 tsp. Rum Extract

1. In sauce pan, bring butter and brown sugar to a boil.

2. Add extracts - stir

3. Add heavy cream - stir

4. Add Kosher Salt. Remove from heat.

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German Chocolate Filling

1/2 stick Butter

1/2 cup Sugar

1/2 can Evaporated Milk

3 Egg Yolks

1 tsp. Vanilla

11 oz. coconut

1/4 cup Cocoa Powder

1. In medium sauce pan, combine butter, sugar, cocoa powder, and evaporated milk. Bring to a boil. Whisk until fully combined.

2. In medium bowl, whisk the three egg yolks.

3. To temper the eggs, pour 1/4 cup hot chocolate mixture into the eggs, whisking constantly.

4. Slowly pour the remaining hot mixture into the tempered egg mixture, whisking constantly.

5. Pour hot mixture back into sauce pan, on medium heat, and stir constantly for 5 minutes, until thick-like pudding.

6. Remove from heat. Add coconut and vanilla. Let cool before adding to cake.

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3 1/2 cups Flour

2 cups Sugar

1 T. Baking Powder

1/2 tsp. Salt

2 sticks Butter - softened

1 cups Milk

4 Eggs

2 Egg Whites

2 tsp. Vanilla

1. Using whisk attachment, combine eggs and egg whites. Mix on high for 4 minutes.

2. Turn speed to low. Slowly add sugar.

3. In a separate bowl, combine flour, baking powder, and salt. 

4. Cut up soft butter into small chunks. Slowly add butter to egg mixture, on medium speed.

5. Add dry ingredients. Scrape bowl and mix for 1 minute.

6. Add milk and vanilla. Mix for 1 minute.

7. Bake at 350 F for 45 minutes. Makes 2 8-inch rounds.

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Nettie's Chocolate Cake

4 oz. Unsweetened Chocolate

1 cup hot water

1 stick Butter

1 cup Sour Cream

1 1/2 tsp. Baking Soda

2 cup Flour

2 cup Sugar

1/2 tsp. Salt

2 Eggs

1 tsp. Vanilla

1. In a medium glass bowl, combine chocolate, hot water, and butter. Put in microwave for 3 minutes. Remove and whisk together. Set aside.

2. Using the whisk attachment, combine flour, sugar, and salt. Put on low speed for 1 minute.

3. In a small bowl, combine eggs and vanilla. Set aside.

4. In a small bowl, combine sour cream and baking soda. Mix really well. Set aside.

5. On low speed, add chocolate mixture to dry ingredients. Mix for 3 minutes.

6. Add eggs and vanilla. Continue to mix until eggs are fully combined.

7. Add sour cream mixture to batter. Scrape bowl and mix for 2 more minutes.

8. Bake at 350 F for one hour. Makes 2 8-inch rounds.

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