Recipes by Padma

Chocolate Covered Strawberry Brownies

Ingredients:

1/2 cup (1 stick) butter
8 ounces semi-sweet chocolate, coarsely chopped (divided for brownie batter and topping)
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1 pound strawberries, sliced
Instructions:

Preheat the oven to 350°F (180°C). Prepare an 8-inch square baking pan by greasing it or lining it with foil.
Make the brownie batter: In a saucepan, melt half of the chopped chocolate with the butter over medium heat. Let it cool slightly.
In a separate bowl, whisk the sugar, eggs, and vanilla extract together.
Sift together the flour, baking powder, and salt, then gradually mix these dry ingredients into the egg mixture.
Stir the melted chocolate and butter mixture into the egg mixture until well combined.
Pour the batter into the prepared baking pan and spread evenly.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Prepare the topping: Once the brownies are baked, arrange the sliced strawberries over the top.
Melt the remaining 8 ounces of chopped chocolate, then pour it evenly over the strawberries.
Set the chocolate: Allow the chocolate to cool and set for about 30-60 minutes.
Prep Time: 10 minutes
Cook Time: 20 minutes
Cooling Time: 30 minutes
Total Time: 1 hour
Servings: 9
Calories: 456 per serving

These chocolate covered strawberry brownies are a decadent treat, perfect for chocolate and fruit lovers alike. Enjoy the fudgy texture of the brownies topped with fresh strawberries and a silky chocolate layer!

**Homemade Moist Chocolate Cupcakes**

**Ingredients for Chocolate Cupcakes:**
- 1 cup (130g) all-purpose flour
- 1 cup (207g) sugar
- 6 tbsp (43g) unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 large egg
- 1/2 cup (120ml) milk or buttermilk
- 1/2 cup (120ml) vegetable oil
- 3/4 tsp vanilla extract
- 1/2 cup (120ml) hot water

**Ingredients for Chocolate Buttercream:**
- 1 1/4 cups (280g) unsalted butter, room temperature
- 12 oz (340g) semi-sweet chocolate chips, melted
- 3 tbsp (22g) unsweetened cocoa powder
- 5 cups (575g) powdered sugar
- A pinch of salt
- 2–4 tbsp heavy cream

**Instructions:**

1. **Prepare the Cupcakes:**
- Preheat oven to 300°F (148°C) and line a cupcake pan with liners.
- Mix flour, sugar, cocoa powder, baking soda, and salt in a large bowl.
- In another bowl, whisk egg, milk, vegetable oil, and vanilla.
- Combine wet ingredients with dry ingredients and mix well.
- Add hot water to the batter (the batter will be very thin).
- Fill cupcake liners halfway and bake for 18-23 minutes, or until a toothpick comes out with a few moist crumbs.
- Allow to cool for 2 minutes in the pan, then transfer to a cooling rack.

2. **Prepare the Buttercream:**
- Beat butter until smooth.
- Mix in melted chocolate and cocoa powder until combined.
- Gradually add half the powdered sugar and 2 tablespoons of heavy cream, mixing until smooth.
- Add the remaining powdered sugar and salt, and more cream as needed to reach desired consistency.

3. **Assemble:**
- Pipe the frosting onto the cooled cupcakes using a piping tip (suggested: Ateco tip 847).

**Prep Time:** 45 minutes
**Cook Time:** 20 minutes
**Total Time:** 1 hour 5 minutes
**Yield:** 14-16 cupcakes
**Calories:** 520 per cupcake

These chocolate cupcakes are perfect for any occasion, offering a deep chocolate flavor complemented by a rich and creamy frosting. Enjoy!

Loaded M&M's Oreo Cookie Bars

Ingredients:

1/2 cup unsalted butter, melted
1 large egg
1 cup light brown sugar, packed
1 tablespoon vanilla extract
1 cup all-purpose flour
18 Oreo cookies, coarsely chopped
About 1/2 cup M&M’s (plain or your favorite flavor)
Instructions:

Preheat the oven to 350°F (177°C). Line an 8x8-inch baking pan with aluminum foil and spray with cooking spray; set aside.
In a large microwave-safe bowl, melt the butter for about 1 minute on high power. Allow to cool slightly.
Add the egg, brown sugar, and vanilla to the melted butter and whisk until smooth.
Stir in the flour just until combined; avoid overmixing.
Fold in the chopped Oreos.
Spread the batter evenly in the prepared pan, smoothing the top with a spatula.
Sprinkle the M&M's over the top, pressing them down lightly into the batter.
Bake for 20-22 minutes, or until the top is set and the edges are slightly firm. A toothpick inserted into the center should come out clean or with a few moist crumbs, but no batter.
Allow the bars to cool in the pan for at least 30 minutes before slicing and serving.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 55 minutes
Servings: 9 bars
kcal: 394 per serving

Enjoy these decadent and easy-to-make cookie bars, perfect for any party or as a delicious treat.

Baileys Chocolate Cupcakes

Chocolate Cupcakes:

1/2 cup (112g) unsalted butter, room temperature
1 cup (207g) sugar
2 large eggs, room temperature
1/2 tsp vanilla extract
6 tbsp (90ml) water
6 tbsp (43g) natural unsweetened cocoa powder
1 cup (130g) all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
6 tbsp (90ml) milk
Baileys Frosting:

1/2 cup (112g) unsalted butter, room temperature
1/2 cup (95g) shortening
4 cups (460g) powdered sugar
2 tbsp (14g) natural unsweetened cocoa powder
1/4 tsp vanilla extract
4–5 tbsp (60-75ml) Baileys Irish Cream
Chocolate sprinkles for decoration
Baileys Chocolate Ganache:

8 oz semi-sweet chocolate chips
5 tbsp (75ml) Baileys Irish Cream
5 tbsp (75ml) heavy whipping cream
Instructions:

Preheat oven to 350°F (176°C) and line a cupcake pan with liners.
Make the cupcakes: Cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla. In another bowl, whisk water and cocoa until smooth and add to the batter. Alternate adding dry ingredients and milk to the batter, mixing until just combined. Fill cupcake liners about 3/4 full and bake for 15-17 minutes. Cool completely.
Make the Baileys frosting: Beat butter and shortening until smooth. Gradually add powdered sugar and cocoa, then vanilla and Baileys, adjusting consistency with more Baileys if necessary.
Make the Baileys chocolate ganache: Place chocolate chips in a heat-proof bowl. Heat Baileys and cream until it begins to boil, then pour over chocolate chips and whisk until smooth.
Assemble: Cut a hole in the center of each cupcake, fill with ganache, and pipe on the frosting. Decorate with more ganache and sprinkles.
Chill the cupcakes until ready to serve. Best enjoyed at room temperature within 2-3 days.
Prep Time: 30 minutes
Cook Time: 17 minutes
Total Time: 47 minutes
Yield: 12-14 cupcakes
kcal: 540 per serving

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Fudgy Cookies & Cream Brownies

Oreo Brownie Layer:

3/4 cup (168g) unsalted butter
2 oz semi-sweet chocolate, coarsely chopped
2 cups (414g) sugar
3 large eggs, room temperature
2 tsp vanilla extract
1 cup (114g) Hershey’s Special Dark cocoa powder OR natural unsweetened cocoa powder
1 cup (130g) all-purpose flour
1 tsp salt
2 cups (153g) chopped Oreos (about 13–14 Oreos)
Cookies and Cream Layer:

12 oz (about 2 cups) white chocolate chips
6 tbsp (90ml) heavy whipping cream
3 1/2 tbsp (26g) powdered sugar
1 3/4 cups (138g) chopped Oreos (12 Oreos)
Instructions:

Preheat oven to 350°F (175°C). Grease a 9x13 inch pan or line with parchment paper for easier removal.
Melt butter and chocolate in a microwave-safe bowl in 20-30 second increments, stirring until smooth.
Whisk in sugar, eggs, and vanilla extract.
Stir in cocoa powder, flour, and salt until combined. The batter will be thick.
Fold in chopped Oreos and spread the batter evenly in the prepared pan.
Bake for 25-30 minutes or until a toothpick inserted comes out with a few moist crumbs.
Cool the brownies mostly before adding the topping.
For the topping, heat white chocolate chips and heavy cream in a microwave-safe bowl until melted and smooth. Stir in powdered sugar and chopped Oreos.
Spread the topping evenly over the cooled brownies.
Allow to cool completely before cutting into squares.
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes, plus cooling
Servings: 18 brownies
kcal: 592 per brownie

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Peanut Butter Slutty Brownies

Peanut Butter Layer:

⅔ cup unsalted butter, melted
⅔ cup peanut butter
1 ½ cups light brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups all-purpose flour
Oreo Layer:

24 Oreo cookies
Brownie Layer:

⅔ cup unsalted butter
6 oz semi-sweet chocolate, chopped
1 ½ cups white sugar
3 large eggs
¼ cup cocoa powder
¾ cup all-purpose flour
½ teaspoon salt
Instructions:

Preheat the oven to 350°F (180°C). Line a 9x13 inch pan with parchment paper.
For the peanut butter layer: Beat together butter, peanut butter, and brown sugar. Add eggs and vanilla extract, mixing well. Gradually beat in flour. Spread this mixture into the prepared pan, smoothing the surface.
Arrange the Oreo cookies in a single layer on top of the peanut butter layer.
For the brownie layer: Melt butter and chocolate together until smooth. Cool slightly, then whisk in sugar and eggs. Fold in cocoa powder, flour, and salt. Pour this batter over the Oreo layer.
Bake for 50-55 minutes, or until a toothpick comes out with a few damp crumbs. Check around 45 minutes.
Allow brownies to cool in the pan for at least 4 hours before slicing.
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
kcal: 536 per serving

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Lemon Raspberry Cupcakes

For the Lemon Raspberry Cupcakes:

2 sticks (8 ounces) unsalted butter, room temperature
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
2 cups granulated sugar
2 teaspoons lemon zest
4 large eggs, room temperature
1 cup full-fat sour cream
1/2 cup whole milk
3 and 1/4 cups plus 3 tablespoons cake flour, divided
1 and 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 and 1/2 cups raspberries, fresh or frozen (do not thaw if frozen)
For the Lemon Cream Cheese Frosting:

12 ounces cream cheese, VERY soft
1/2 cup unsalted butter, VERY soft
1/2 teaspoon lemon extract
4 and 1/2 cups confectioners' sugar, sifted
2 tablespoons fresh lemon juice
1 teaspoon fresh lemon zest
Instructions:

Preheat oven to 350°F. Line cupcake tins with liners.
In a mixer, beat butter, extracts, sugar, and lemon zest until fluffy. Add eggs one at a time, then sour cream and milk.
Combine 3 and 1/4 cups cake flour, baking powder, baking soda, and salt. Gently fold into the batter.
Toss raspberries with remaining flour, then fold into the batter.
Fill cupcake liners 3/4 full and bake for about 22 minutes. Cool completely.
For frosting, beat cream cheese, butter, and extract until smooth. Gradually add sugar, then lemon juice and zest.
Frost cooled cupcakes and decorate with fresh raspberries and lemon slices.
Prep Time: 20 minutes
Cook Time: 22 minutes
Total Time: 42 minutes
kcal: Not specified

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Filled Banana Pudding Cupcakes

For the Banana Pudding:

1 cup whole milk
¼ cup granulated sugar
1 ½ tablespoons cornstarch
¼ teaspoon table salt
1 egg yolk
1 tablespoon unsalted butter
1 teaspoon vanilla bean paste
1 banana
For the Cupcake:

1 cup unsalted butter, softened
1 ¼ cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 teaspoon rum extract
1 teaspoon cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon table salt
2 ½ cups all-purpose flour
1 ¼ cups buttermilk
For the Topping:

2 cups heavy cream
½ cup powdered sugar
1 teaspoon vanilla extract
1 banana
4-5 Nilla wafers, crushed
Instructions:

For the pudding, blend milk, sugar, cornstarch, salt, and egg yolk. Cook over medium heat until thickened, then add butter and vanilla. Chill.
Preheat oven to 350°F and line cupcake pans with liners.
Beat butter and sugar until creamy. Add eggs and extracts, then dry ingredients alternated with buttermilk.
Fill liners with batter and bake for 17-19 minutes. Cool completely.
Remove centers from cupcakes, dice a banana and stir into pudding, then fill cupcakes.
Whip heavy cream with powdered sugar and vanilla until stiff. Pipe onto cupcakes.
Top with crushed wafers and a banana slice before serving.
Prep Time: 40 minutes
kcal: 286 per serving

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Apple Caramel Cheesecake Pie

Crust:

1 and 1/2 cups graham cracker crumbs (about 12 full sheet graham crackers)
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
Streusel Topping:

1/3 cup old-fashioned whole rolled oats
3 tablespoons all-purpose flour
3 tablespoons packed light or dark brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons unsalted butter, cold and cubed
Apple Layer:

2 cups peeled, thinly sliced, and chopped apples
1 tablespoon packed light or dark brown sugar
1 teaspoon lemon juice
1/2 teaspoon ground cinnamon
2–3 tablespoons salted caramel (plus more for topping)
Cheesecake Filling:

12 ounces full-fat brick cream cheese, softened to room temperature
1/2 cup packed light or dark brown sugar
3 tablespoons sour cream
1 teaspoon pure vanilla extract
1 large egg, at room temperature
Instructions:

Preheat your oven to 350°F (177°C). Combine graham cracker crumbs, granulated sugar, and melted butter in a medium bowl. Press into a 9-inch pie dish and bake the crust for 10 minutes.
For the streusel, mix oats, flour, brown sugar, and cinnamon. Cut in butter until crumbly and refrigerate.
Toss apples with brown sugar, lemon juice, and cinnamon. Set aside.
Beat cream cheese with brown sugar until smooth. Mix in sour cream, vanilla, and egg until combined.
Spread cheesecake filling into pre-baked crust. Top with apple mixture and drizzle with caramel.
Sprinkle chilled streusel topping over everything.
Bake at 325°F (163°C) for 45 minutes, or until center is almost set.
Cool on a wire rack for 1 hour, then refrigerate for at least 2 hours before serving.
Drizzle with additional caramel when serving.
Prep Time: 30 minutes
kcal: Not specified

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Lemon Blueberry Cupcakes

1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick unsalted butter, room temperature
1/2 cup granulated sugar
1/4 cup lightly packed brown sugar
1 large egg plus one egg yolk, room temperature
1 cup buttermilk, room temperature
2 tablespoons fresh lemon juice
1 tablespoon fresh lemon zest
3/4 cup fresh or frozen blueberries
2 tablespoons all-purpose flour

For the buttercream:
3/4 cup fresh or frozen blueberries (thawed if frozen)
3 cups powdered sugar, sifted
2 sticks unsalted butter, room temperature
1/4 teaspoon fine salt
2 teaspoons pure vanilla extract
1 to 2 tablespoons heavy or whipping cream
Lemon zest, for garnish

Instructions:

Preheat the oven to 350°F. Line two standard muffin tins with 15 paper liners.
In a medium bowl combine the flour, baking powder, baking soda, and salt.
In a large bowl, use an electric mixer on medium-high speed to beat the butter and sugars until fluffy, about 3 minutes. On medium-low speed add the egg and yolk and beat until combined. Combine the buttermilk, lemon zest, and lemon juice.
Add in the flour mixture and buttermilk mixture in alternating batches, starting and ending with the flour, mixing until just combined.
In a small bowl toss the blueberries with 2 tablespoons of flour. Add into the batter and fold with a spatula until combined.
Divide the batter among the prepared muffin tins, filling each 3/4 full. Bake for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before removing to a wire rack to cool completely.
For the buttercream, puree the blueberries and strain to remove skins. In a stand mixer, mix the powdered sugar and butter, add the salt and vanilla and beat. Divide the buttercream, adding blueberry puree to half.
To create swirled frosting, use a piping bag with a decorative tip and alternate spoons of each frosting into the bag. Pipe onto cooled cupcakes and garnish with lemon zest.
Prep Time: 25 minutes
kcal: Not specified

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Vanilla Almond Flan

Ingredients:
1 1/4 cups of granulated sugar divided use
2 cups Almond Breeze Almondmilk Cashewmilk Blend can use regular or unsweetened
4 egg yolks
2 eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup Blue Diamond Honey Roasted almonds coarsely chopped
1/2 cup raspberries for garnish optional
mint sprigs for garnish optional
cooking spray

Instructions:
1. Preheat the oven to 350 degrees F.
2. Pour 3/4 cup of sugar into a small saucepan. Place over medium heat and carefully move the pan frequently, without stirring, until it takes on a deep amber hue. Pour into the bottom of an 8 inch cake pan coated with cooking spray. Set aside to cool.
3. Add the remaining 1/2 cup of sugar, almond milk, egg yolks, eggs, vanilla and salt to a blender and mix on lowest setting until blended.
4. Carefully pour the custard into the prepared pan and cover tightly with aluminum foil. Place the prepared mold in a larger rectangular pan. Pour enough hot water into the pan so that it comes halfway up the sides of the cake pan. Place the pan in the oven and bake for 60 to 75 minutes until a knife inserted into the center comes out clean - flan may still jiggle a little which is fine.
5. Allow to cool completely inside the water bath then refrigerate covered at least 4 hours or overnight.
6. To unmold the flan, run a thin knife along the side of pan. Gently shake to loosen. Invert a large plate over the flan and quickly invert the mold in one motion. Top with chopped almonds and raspberries. Garnish with mint if desired. Cut into wedges and serve.

Prep Time: 15 minutes
Cook Time: 60 to 75 minutes
Total Time: 1 hour 15 minutes
Servings: 8
Calories: 130 kcal per serving



Enjoy this rich and creamy Vanilla Almond Flan garnished with honey roasted almonds and raspberries, perfect for any special occasion. Follow us for more recipes.

Banana Pudding Dessert

Ingredients:
Pudding Layer:
¾ cup (150g) granulated sugar
3 tablespoons cornstarch
¼ teaspoon Kosher salt
2 large eggs
1 large egg yolk
2 cups (490g) whole milk
2 tablespoons unsalted butter, cubed and chilled
½ teaspoon vanilla extract

Cookie Crust:
1½ cups vanilla wafers, finely crushed
4 tablespoons butter, melted

Cream Cheese Layer:
1 package (8 ounces) cream cheese, room temperature
1 cup (125g) confectioners' sugar
1 cup (60g) whipped cream (cool whip)

Banana Layer:
2 large bananas, sliced and layered between cream cheese and pudding layer

Toppings:
2 cups (120g) whipped topping, (or cool whip)
¼ cup vanilla wafers, crushed
¼ cup creamy peanut butter, melted (optional)

Instructions:
1. Vanilla Pudding Layer: In a large bowl, combine the sugar, cornstarch, and salt. Add the eggs and egg yolk and whisk to combine. Add the milk and whisk until well combined (about 30 seconds).
2. Pour the mixture into a saucepan and cook over medium-low heat, stirring constantly until thickened (approximately 5-10 minutes). Remove from the heat and whisk in the butter, one cube at a time. Whisk in the vanilla extract. Cover with plastic wrap and chill until completely cool (about 30 minutes).
3. Cookie Crust: While the pudding is chilling, make the crust. In a medium bowl, combine crushed vanilla wafers and melted butter. Stir together until well blended, making sure to coat each crumb. Pour crust into a 9x9 inch pan and press firmly to the base and slightly up the sides of the pan. Set in the refrigerator to chill.
4. Cream Cheese Layer: In a medium bowl, combine cream cheese, confectioners' sugar, and 1 cup of the whipped topping.
5. Assembly (once cooled): Carefully pour the cream cheese mixture into the prepared crust. Spread evenly over crust. Top with sliced bananas. Pour the cooled pudding over the bananas. Set in the refrigerator (covered with plastic wrap) for another 1-2 hours.
6. When you are ready to serve, top with remaining cool whip, crushed cookies, and peanut butter glaze.

kcal: 474 per serving



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Cherry Cheesecake Dip

Ingredients:
8 ounce block cream cheese, softened (can use light)
7 ounce jar marshmallow cream
8 ounce tub whipped topping (can use light)
21 ounce can cherry pie filling

Instructions:
1. Place the cream cheese in the bowl of a mixer and beat until smooth and creamy.
2. Add the marshmallow cream and beat to combine.
3. Add the whipped topping and beat until just combined.
4. Spread the mixture into a 9 or 10 inch pie plate.
5. Pour the cherry pie filling over the cheesecake mixture and serve with graham crackers and vanilla wafers. The dip can be made up to 1 day in advance.

Prep Time: 5 minutes
Cook Time: 1 minute
Total Time: 6 minutes
Servings: 8
Calories: 322 kcal per serving



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Chocolate Lasagna

Ingredients:
For the crust:
- 1 package Oreo cookies
- 6 tablespoons butter, melted
- Cooking spray

For the cream cheese layer:
- 8 ounces cream cheese, softened
- 1/4 cup sugar
- 2 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
- 1 1/2 cups whipped topping

For the pudding layer:
- 2 3.9 ounce packages of chocolate pudding mix
- 3 1/4 cups milk

For the topping:
- 1 bag miniature chocolate chips
- 3 cups whipped topping, such as Cool Whip (thawed)

Instructions:
1. Coat a 9"x13" pan with cooking spray.
2. Place the Oreo cookies in a food processor and process until fine crumbs form.
3. Transfer the Oreo crumbs to a bowl and pour in the melted butter. Stir until thoroughly combined.
4. Firmly press the Oreo mixture into the bottom of the pan with your fingers or the bottom of a measuring cup.
5. Freeze the pan for 10 minutes to set the crust.
6. For the cream cheese layer, beat the cream cheese in a mixer until smooth and fluffy. Add the sugar, milk, and vanilla extract and beat until smooth. Fold in 1 1/2 cups of the whipped topping. Spread the cream cheese mixture in an even layer over the Oreo crust and freeze for 10-15 minutes to chill.
7. For the pudding layer, whisk together the pudding mix and milk until smooth and starting to thicken. Spread the pudding in an even layer over the cream cheese layer and freeze for another 10-15 minutes.
8. For the topping, spread 3 cups whipped topping over the pudding layer and sprinkle with chocolate chips.
9. Cover the pan loosely and chill in the refrigerator for a minimum of 3 hours or up to 3 days.
10. Cut into squares and serve. For the cleanest slices, place the pan in the freezer for 30 minutes prior to slicing.

Prep Time: 40 minutes
Chill Time: 3 hours
Total Time: 41 minutes
Servings: 16
Calories: 431 kcal per serving



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Berry Cheesecake Salad

Ingredients:
- 6 cups mixed berries, cut strawberries into quarters
- 8 ounces cream cheese, softened
- 1/2 cup + 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup heavy cream or milk
- 8 ounces whipped topping, thawed
- Additional berries and mint sprigs for garnish

Instructions:
1. Place the cream cheese in a medium bowl and beat with a mixer until completely smooth.
2. Add the powdered sugar and beat until combined. Add the vanilla and cream and continue to beat until smooth.
3. Gently fold the whipped topping into the cream cheese mixture.
4. Place the berries in a large bowl and pour the cheesecake mixture over the top. Stir gently until berries are coated in the cheesecake.
5. Garnish with berries and mint sprigs and serve.

Prep Time: 15 minutes
Cook Time: 1 minute
Total Time: 16 minutes
Servings: 6
Calories: 339 kcal per serving



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Berry Chantilly Cake

Ingredients:
For the cake layers:
Cooking spray
1⅓ cups unsalted butter, room temperature
2⅓ cups granulated sugar
6 large eggs
2 large egg yolks
2 teaspoons vanilla extract
½ teaspoon kosher salt
4¼ teaspoons baking powder
4 cups all-purpose flour
1⅓ cups buttermilk

For the berry syrup:
½ cup raspberry jam
3 tablespoons water

For the frosting:
1⅔ cups heavy cream
1 ¾ teaspoons vanilla extract
1⅔ cups mascarpone cheese, room temperature
1⅔ cups cream cheese, room temperature
⅓ cup butter, room temperature
4⅛ cups powdered sugar, sifted

For the filling and decoration:
¾ cup strawberries
¾ cup blueberries
¾ cup blackberries
¾ cup raspberries
Fresh mint sprigs

Instructions:
1. Preheat the oven to 325º F. Coat two 9-inch cake pans with cooking spray and line with parchment paper.
2. Beat butter and sugar until combined. Add eggs one at a time, then yolks, and stir in the vanilla.
3. Combine salt, baking powder, and flour. Alternate adding flour mixture and buttermilk to the butter mixture. Divide the cake batter evenly between the pans.
4. Bake for 55-60 minutes. Cool cakes on a wire rack.
5. For the berry syrup, combine raspberry jam and water; heat until melted and press through a sieve.
6. For the frosting, beat heavy cream and vanilla until stiff peaks form. Beat butter, mascarpone, cream cheese, and powdered sugar until smooth. Fold in whipped cream.
7. Assemble the cake with layers of cake, syrup, frosting, and mixed berries. Coat the whole cake with a thin layer of frosting, chill, then finish with remaining frosting and decorate with berries and mint.

Prep Time: 1 hour 30 minutes
Cook Time: 1 hour
Total Time: 2 hours 30 minutes
Servings: 12 servings
Calories: 619 kcal per serving

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Pumpkin Cupcakes with Maple Frosting

Ingredients:
For the Cupcakes:
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 whole eggs
1 cup pumpkin puree
1 cup sugar
1/2 cup vegetable oil
2 teaspoons pure vanilla extract

For the Maple Frosting:
1 package (8 ounces) cream cheese, room temperature
4 tablespoons butter, room temperature
1/2 teaspoon real maple syrup
1 teaspoon pure vanilla extract
2 cups powdered sugar
Optional: Pumpkin Candies for decoration

Instructions:
1. Preheat oven to 350 degrees. Prepare a 12-cup cupcake pan with cooking spray and line with paper liners.
2. In a medium mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a large mixing bowl, combine eggs, pumpkin puree, sugar, oil, and vanilla. Gradually add the dry ingredients to the wet, mixing until well combined.
4. Fill each cupcake liner three-quarters full with batter. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
5. For the frosting, use an electric mixer to blend cream cheese and butter until smooth. Mix in maple syrup and vanilla, then gradually add powdered sugar until smooth.
6. Once cupcakes are cool, core each cupcake and fill with some of the frosting. Frost the top of each cupcake and, if desired, decorate with pumpkin candies.

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 12



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Avocado Chocolate Mousse

Ingredients:
- 1/2 cup dark chocolate chips
- 1 tablespoon coconut oil
- 4 ripe avocados, peeled and pitted
- 1/2 cup unsweetened cocoa powder
- 1/2 cup agave
- 1/3 cup coconut milk (SO Delicious Original Coconut Milk recommended)
- 1 tablespoon pure vanilla extract
- 1/4 teaspoon salt
- Optional for garnish: whipped cream, raspberries, mint leaves

Instructions:
1. Place chocolate chips and coconut oil in a microwave-safe bowl and microwave on high for 40 seconds. Remove and stir until completely melted and smooth, microwaving for additional 10-second increments if needed. Let cool for about 5 minutes.
2. In a food processor, combine melted chocolate, avocados, cocoa powder, agave, coconut milk, vanilla, and salt. Blend until smooth and creamy, scraping the sides as needed.
3. Spoon the chocolate mixture into dessert glasses and refrigerate for at least 4 hours or overnight.
4. Garnish with whipped cream, raspberries, and mint leaves before serving.

Prep Time: 15 minutes
Chilling Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 6



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Caffe Mocha Creme Brulee

Ingredients:
6 egg yolks, room temperature
1 teaspoon pure vanilla extract
3 tablespoons brewed espresso or any other strong coffee
2 cups heavy cream
1/2 cup dark or semi-sweet mini chocolate chips
1/2 cup sugar
4 to 6 cups boiling water
Topping:
raw sugar
white chocolate shavings, for garnish (optional)

Instructions:
1. Preheat the oven to 315 degrees. Place 6 ramekins in a roasting pan that is at least 3 inches deep and set aside.
2. Whisk together egg yolks, vanilla, and coffee until combined and set aside.
3. In a saucepan set over medium heat, stir together cream, mini chocolate chips, and sugar. Cook, stirring frequently, until it begins to boil and chocolate is melted.
4. Remove from heat and slowly add a third of the hot cream mixture into the egg mixture, whisking and adding a few tablespoons at a time until incorporated. Continue to add the remaining cream mixture.
5. Pour the prepared custard mixture into the previously prepared ramekins.
6. Fill the roasting pan with boiling water to come halfway up the sides of the ramekins.
7. Bake for 50 to 60 minutes, or until set.
8. Remove from the oven and place ramekins on a wire rack. Allow to cool to room temperature, about 1 hour.
9. Cover and refrigerate for 2 hours.
10. If using a kitchen torch, sprinkle about 1 teaspoon of raw sugar over the top of the creme brulee, melt the sugar with the torch to form a crispy top.
11. Allow the creme brulee to sit for at least 5 minutes before serving.
12. If you do not have a kitchen torch, remove wrap and sprinkle about 1 teaspoon of raw sugar over the top of the creme brulee.
13. Turn on the broiler, place ramekins on a baking sheet and broil for 2 to 3 minutes, or until sugar is melted and browned.
14. Let stand for a few minutes, add white chocolate shavings if using, and serve cold.

Prep Time: 3 hours
Cook Time: 1 hour
Total Time: 4 hours
Servings: 6



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