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  • No Bake Mini Peanut Butter Cheesecakes

    How to make No Bake Mini Peanut Butter Cheesecakes

    Yield: 12 mini cheesecakes

    Prep Time: 30 minutes

    I adore my mini cheesecake pan, but if you don’t have one you could use a muffin tin. Just be sure to line it with paper or foil liners, otherwise the graham cracker crust might crumble and the cheesecake might stick when you go to remove them.

    Ingredients

    For the crust:

    1 sleeve (9 cookies) graham crackers
    4 tablespoons (57 grams) unsalted butter, melted

    For the cheesecake:

    8 ounces (227 grams) cream cheese, at room temperature
    1/3 cup (90 grams) creamy peanut butter
    1/2 cup (100 grams) granulated sugar
    1 teaspoon vanilla extract
    2/3 cup (157 ml) heavy cream
    4 ounces (113 grams) semisweet chocolate, melted and cooled

    For the topping:

    1/2 cup (85 grams) semisweet chocolate chips
    1/4 cup (58 grams) heavy cream
    Mini peanut butter cups

    Directions

    Make the crust:

    Thoroughly grease a mini cheesecake pan. Place the graham crackers in the bowl of a food processor and pulse until finely ground. Add in the melted butter and pulse until moistened. Divide the mixture among the cavities of the cheesecake pan, about 1 heaping tablespoon in each. Firmly press into the bottom of each cavity (a shot glass or other small object makes easy work of this). Set aside.

    Make the cheesecake:

    In the bowl of an electric mixer, beat the cream cheese, peanut butter, and sugar on medium-high speed until creamy and well combined. Add in the vanilla and cream and continue beating until well combined and thickened. Pour in the melted chocolate and beat until combined. Divide the mixture among each cavity and cover with plastic wrap.

    Chill until firm, at least 4 hours or overnight.

    Make the topping:

    Place the chocolate chips in a medium heatproof bowl. In a small saucepan heat the cream just until simmering. Pour over the chocolate chips. Let sit for 3 minutes before stirring until the mixture is melted and smooth. Pour over each cheesecake, allowing to barely drip down the sides. Top each cheesecake with Reese’s. Serve or cover and store in the fridge for up to 2 days.

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  • Cheesecake Stuffed Baked Doughnuts

    How to make Cheesecake Stuffed Baked Doughnuts

    Yield: 6 doughnuts

    Prep Time: 30 minutes

    Cook: 10 minutes

    Ingredients

    For the doughnuts:

    1/2 cup warm water
    1 teaspoon finely grated lemon zest
    1/2 teaspoon vanilla extract
    2 1/4 teaspoons (1 packet) instant yeast
    4 large egg yolks
    1/3 cup (65 grams) granulated sugar
    2 1/2 (319 grams) cups all-purpose flour
    1/4 teaspoon fine salt
    4 tablespoons (57 grams) unsalted butter, at room temperature
    1/4 cup heavy cream

    For the filling:

    8 ounces cream cheese, at room temperature
    1/4 cup heavy cream
    1/4 cup powdered sugar
    1 teaspoon vanilla extract

    For the topping:

    3/4 cup (150 grams) granulated sugar
    2 teaspoons ground cinnamon
    2 tablespoons (28 grams) unsalted butter, melted
    Raspberry jam, for drizzling

    Directions

    Make the doughnut dough:

    In the bowl of a stand mixer fitted with the dough hook, combine the water, zest, vanilla, yeast, eggs, and sugar. Gradually add in the flour then salt, mixing until absorbed. Add the butter and cream and beat on medium speed for 6 to 8 minutes, or until a smooth sticky dough forms. Remove the dough to a lightly greased bowl, cover, and let rise until doubled in size, about 1 to 1 1/2 hours.

    For the cheesecake filling:

    Meanwhile, make the filling.

    In a medium bowl using an electric mixer, beat the cream cheese, cream, sugar, and vanilla until light and fluffy.

    Finish the doughnuts:

    On a lightly floured work surface, roll the dough out to about 1/2-inch thickness. Using a round cookie cutter, cut out 6 rounds from the dough. Place on a large parchment-lined baking sheet spacing far apart. Cover and let rise until puffy, about 30 minutes.

    Meanwhile, preheat the oven to 350°F. Bake the doughnuts for about 10 minutes, or until golden brown and puffed. Let cool completely.

    In a shallow dish combine the cinnamon and sugar for the topping. Dip each warm doughnut in the melted butter, the coat in the cinnamon sugar.

    Remove the cream cheese mixture to a piping bag fitted with a long filling tip. Insert the tip into the side of a doughnut and squeeze the filling inside to fill. Repeat for the remaining doughnuts. Top each doughnut with a dollop of the cream cheese mixture then drizzle with jam.

    Doughnuts are best served the day they’re made.

  • Death by Chocolate Ice Cream

    How to make Death by Chocolate Ice Cream

    Yield: about 1 1/2 quarts

    Prep Time: 30 minutes

    Cook: 15 minutes

    Ingredients

    For the ice cream:

    1 1/2 cups whole milk
    1 1/2 cups heavy cream
    3/4 cup (150 grams) granulated sugar, divided
    1/4 cup (25 grams) unsweetened cocoa powder, preferably Dutch-process, sifted
    1/4 teaspoon fine sea salt
    1/2 teaspoon vanilla extract
    8 ounces (227 grams) bittersweet or semisweet chocolate, melted
    4 large egg yolks

    For the fudge swirl:

    1/4 cup plus 2 tablespoons heavy cream
    1 tablespoon unsalted butter
    1/4 cup (50 grams) granulated sugar
    2 tablespoons packed light brown sugar
    1/2 cup (85 grams) semisweet chocolate chips
    1/8 teaspoon fine salt
    1/2 teaspoon vanilla extract

    Directions

    Make the ice cream:

    Prepare an ice bath by filling a large bowl with ice cubes and 1 to 2 cups of water. Place a medium bowl fitted with a fine strainer inside the ice bath.

    In a medium saucepan, combine the milk, cream, 1/2 cup sugar, cocoa powder, salt, and vanilla. Set over medium heat, stirring occasionally, until the mixture is warm and begins to steam, about 5 minutes. Stir in the melted chocolate.

    Whisk together the egg yolks and remaining 1/4 cup of sugar. Carefully whisk half of the warm milk mixture into the egg yolks, one ladleful at a time, until the egg mixture is warmed. Whisk the egg-milk mixture back into the saucepan. Cook the mixture over medium heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon and registers around 175°F on an instant-read thermometer, about 5 to 7 minutes. Be careful not to boil the mixture.

    Immediately strain the mixture through the fine strainer into the prepared ice bath. Cool the custard in the ice bath until it reaches room temperature, stirring often. Press plastic wrap against the surface of the custard and refrigerate until chilled, about 4 hours or up to 1 day.

    Make the fudge swirl:

    Heat the cream, butter, and sugars in a small saucepan over low heat. Bring the mixture to a boil and cook until the sugar dissolves, about 2 minutes. Remove from heat and stir in the chocolate chips. Let stand for 3 minutes before stirring completely smooth. Stir in the salt and vanilla. Let the mixture cool to room temperature before using. Fudge swirl can be stored in an airtight container in the fridge for up to 2 days. Bring to room temperature before using.

    Finish the ice cream:

    Pour the mixture into an ice cream maker and freeze according to the manufacturer’s directions. Transfer the ice cream to an airtight container in batches, spooning the fudge swirl in between layers of ice cream in a swirled pattern. Press plastic wrap against the surface of the ice cream and freeze until it is firm, about 3 hours, before serving.

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  • Caramel Stuffed Peanut Butter Blondies

    How to make Caramel Stuffed Peanut Butter Blondies

    Yield: 9 larger bars or 16 smaller bars

    Prep Time: 2 hours and 25 minutes

    Cook: 35 minutes

    Ingredients

    1/2 cup unsalted butter, melted
    1/2 cup creamy peanut butter
    1 cup brown sugar
    1 large egg
    1 teaspoon vanilla extract
    1 and 1/2 cups all-purpose flour
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    25 soft caramel candies, unwrapped (a little under 7 ounces)
    3 tablespoons heavy cream
    Optional Chocolate Drizzle: 1/4 cup semisweet chocolate chips

    Directions

    Preheat oven to 350°F. Line an 8-inch square baking pan with aluminum foil, making sure to leave some overhang for easy removal. Set aside.

    Add the melted butter, peanut butter, and brown sugar to a large mixing bowl and mix until well combined. Add in the egg and vanilla extract and mix together until fully combined. Then, mix in the flour, baking soda, and salt until just combined. Scoop half of the blondie mixture into the prepared baking pan (set the other half aside) and press it down into an even layer. Bake at 350°F for 12-13 minutes or until the top is set. Remove from the oven and set aside while you make the caramel filling.

    Add the unwrapped caramel candies and combine them with the heavy cream in a separate microwave safe bowl and microwave in 20-30 second increments, making sure to stir well after each increment, until the mixture is melted and smooth. Pour the caramel over the bottom half of the blondie mixture that you just baked, making sure to leave about 1/2″ of each side uncovered. Top the other half of the peanut butter blondie mixture on top of the caramel by taking pieces, flattening them a little with your hands, and gently laying it over the caramel. You want to make sure the pieces are overlapping and completely covering the caramel.

    Bake at 350°F for 15-20 minutes or until the top is set and lightly browned.  Remove from the oven and cool on a wire rack for at least 2-3 hours before cutting into the bars.

    If adding the chocolate drizzle, add 1/4 cup semisweet chocolate chips to a microwave safe bowl and microwave in 20-30 second increments, stirring well after each increment, until the chocolate is melted and smooth. Drizzle the bars with the melted chocolate as desired.

    Prep time also includes cooling time.

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  • Cookie Butter Pudding Pie

    How to make Cookie Butter Pudding Pie

    Yield: 8 servings

    Prep Time: 15 minutes

    Cook: 22 minutes

    Ingredients

    For the crust:

    24 (1 7-ounce box) Speculoos cookies
    1 tablespoon light brown sugar
    7 tablespoons (99 grams) unsalted butter, melted

    For the cookie butter pudding:

    1 tablespoon (1 envelope) unflavored gelatin
    1/3 cup boiling water
    2/3 cup (132 grams) granulated sugar
    1/3 cup (33 grams) unsweetened cocoa
    1/4 cup (28 grams) cornstarch
    1/8 teaspoon salt
    3 cups milk
    3/4 cup (230 grams) cookie butter
    2 teaspoons vanilla extract

    For topping:

    Cookie butter, melted
    Crumbled Speculoos cookies

    Directions

    Make the crust:

    Preheat the oven to 350°F.

    In the bowl of a food processor pulse the Speculoos cookies and sugar until finely ground. Add the butter and pulse until moistened. Use the bottom of a measuring cup, glass, or ramekin to press the crust mixture into the bottom and up the sides of a 9-inch pie plate. Bake until fragrant and golden brown, about 12 minutes. Cool completely on a wire rack.

    Make the pudding:

    Put the gelatin in a small bowl, add the boiling water and stir until dissolved. Set aside.
    In a medium saucepan whisk the sugar, cocoa, cornstarch and salt. Gradually add the milk, whisking until smooth. Set over medium heat and cook, whisking constantly, until the mixture thickens and comes to a boil, about 10 minutes.

    Remove from the heat. Add in the cookie butter and stir until melted. Stir in the vanilla and reserved gelatin mixture. Pour the pudding into the pie crust. Chill the pie in the fridge for at least 3 hours, or preferably overnight, until well chilled and set.

    Drizzle with melted cookie butter. Garnish with the Speculoos cookie crumbles. Slice and serve!

  • Twix Chocolate Layer Cake

    How to make Twix Chocolate Layer Cake

    Yield: One 8 inch layer cake

    Prep Time: 1 hour

    Cook: 45 minutes

    Ingredients

    Chocolate cake

    2 cups (280 grams) plain flour
    1 cup (80 grams) cocoa powder
    1 teaspoon baking powder
    1 and 1/2 teaspoon baking soda
    1 and 1/2 cup (300 grams) caster sugar
    1/2 cup (90 grams) brown sugar
    1 cup (240 ml) buttermilk
    3/4 cup (180 ml) vegetable oil
    2 teaspoon vanilla extract
    3 large eggs, room temperature
    1 cup (240 ml) hot water

    Caramel frosting

    1/2 cup (115 grams or 1 stick) unsalted butter, softened
    2 and 1/2 cups (325 grams) powdered or icing sugar
    1/2 cup (120 ml) salted caramel sauce
    Twix bars, chopped
    Shortbread cookies, crumbled
    Extra caramel sauce for drizzling

    Directions

    Preheat your oven to 360 F (180 C). Grease and line two 8 inch round cake tins. In a large mixing bowl, sift the flour, cocoa powder, baking powder and baking soda. Then add the sugars. Whisk together. In a separate mixing bowl, add the buttermilk, vegetable oil, vanilla and eggs. Whisk together.

    Add the wet ingredients to the dry ingredients. Start to fold together, slowly pour in the hot water, and continue to mix until all the ingredients are incorporated. Divide the mixture into the two cake tins and bake for approximately 30 minutes or until a skewer inserted comes out clean. Leave for 10 minutes before gently removing the cakes from their tins and leave them to cool completely on a wire rack.

    To make the frosting, add the butter to a large mixing bowl and beat until smooth and creamy. Add the powdered or icing sugar and beat until smooth. Add the caramel sauce and continue to beat until creamy.

    To frost the cakes, you may need to trim off the dome of the cakes using a large serrated knife or a cake cutter. Then, add half the frosting to the top of one chocolate cake and then add the other chocolate cake on top. Frost with the remainder of the caramel frosting. Finally, top with chopped Twix bars, crushed shortbread cookies and drizzle with any extra caramel sauce.

  • Nutella Chocolate Covered Pretzel Milkshake

    How to make Nutella Chocolate Covered Pretzel Milkshake

    Yield: 1 to 2 servings

    Prep Time: 15 minutes

    The sweetened condensed milk adds unbelievable richness, but feel free to use heavy cream instead. My favorite chocolate covered pretzels are the ones from Trader Joe’s!

    Ingredients

    For the milkshake:

    1/4 cup Nutella
    1 1/2 cups ice cream (chocolate, vanilla, or hazelnut)
    1/2 cup whole milk
    2 tablespoons sweetened condensed milk (or heavy cream)
    1/2 cup chocolate covered pretzels

    For topping:

    Whipped cream
    Nutella
    Crushed chocolate covered pretzels

    Directions

    Add all of the milkshake ingredients into the bowl of a blender and blend until just combined.

    Pour into a glass. Top with whipped cream. Drizzle with Nutella and sprinkle with crushed chocolate covered pretzels. Serve with a wide straw or spoon.

  • How to Make Decorative Carrots

    How to make Decorative Carrots

    Prep Time: 15 minutes

    Ingredients

    Method 1: Buttercream

    Small batch of buttercream
    Orange & green gel food coloring
    Plain open tip (Wilton #12)
    Leaf tip (Wilton #352)

    Method 2: Candy Melts

    Orange and green candy melts

    Method 3: Marzipan

    Marzipan
    Orange food coloring
    Fresh parsley, trimmed for carrot tops

    Directions

    Buttercream Carrots

    Place 3/4 of the buttercream in a medium mixing bowl. Add orange food coloring and stir until colored.

    Place the remaining buttercream in a small mixing bowl. Add the green food coloring and stir until colored.

    Transfer the orange buttercream to a piping bag fitted with a small plain tip. Transfer the green food coloring to a piping bag fitted with the leaf tip. Pipe an upside triangle on your cake or cupcake. Add three or four ‘leaves’ using the green buttercream.

    Candy Melt Carrots

    Line a baking sheet with wax paper. Melt the orange candy melts per the package instructions then transfer them to a sealable plastic bag or piping bag. Let the melts cool slightly until less runny. Cut off the tip and pipe the shape of a carrot.

    Repeat with the green candy melts, but pipe the green leaves of each carrot.

    Transfer the baking sheet to the fridge for 5 minutes or until the candy melts have fully hardened. Carefully release each carrot from the baking sheet and place on your cupcakes or cake.

    Marzipan Carrots

    Knead food coloring into marzipan until brightly colored. Roll into a log and cut into 1/2-inch pieces. Rolling each piece between your palms, form into a small carrot shape.

    Make lines into the carrots with a toothpick dipped in oil to give a realistic appearance. Use the toothpick to poke a small hole at the top of each carrot. Insert parsley stems the hole. Place on top cupcakes or cake.

  • Perfect Carrot Cupcakes

    How to make Perfect Carrot Cupcakes

    Yield: 12 cupcakes

    Prep Time: 30 minutes

    Cook: 20 minutes

    Ingredients

    For the cupcakes:

    1 1/4 cups (174 grams) all-purpose flour
    1 teaspoon baking soda
    1/4 teaspoon salt
    1/2 teaspoon ground cinnamon
    1/4 teaspoon ground nutmeg
    1/4 teaspoon ground ginger
    1/4 cup (47 grams) canola oil
    1 cup (198 grams) firmly packed light brown sugar
    2 large eggs
    1/2 cup (125 grams) unsweetened applesauce
    1/2 teaspoon vanilla
    1 1/2 cups (148 grams) finely shredded carrots (about 2 medium carrots)
    1/4 cup plus 2 tablespoons (42 grams) finely chopped walnuts, divided

    For the frosting:

    8 ounces (227 grams) cream cheese, at room temperature
    1 stick (113 grams) unsalted butter, at room temperature
    2 teaspoons vanilla extract
    2 cups (250 grams) powdered sugar

    Directions

    Make the cupcakes:

    Preheat the oven to 350°F. Line a standard muffin tin with paper liners.

    In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger.

    In a large bowl, whisk together the oil, brown sugar, and eggs. Stir in the applesauce, vanilla, and carrots. Add the dry ingredients and mix until just combined. Stir in 1/4 cup of the walnuts.

    Divide the batter evenly among the muffin cups. Bake until a cake tester inserted comes out clean, about 20 minutes. Let cool completely.

    Make the frosting:

    In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, and vanilla on medium-high speed until very light, creamy, and smooth. On low speed gradually add in the sugar and beat until fluffy.

    Frost cupcakes and decorate with remaining chopped walnuts, if desired. Serve or store in an airtight container in the fridge for up to 2 days.

  • Baked Creme Brulee Doughnuts

    How to make Baked Creme Brulee Doughnuts

    Yield: 6 large doughnuts

    Prep Time: 30 minutes

    Cook: 10 minutes

    Ingredients

    For the doughnuts:

    1/2 cup warm water
    1 teaspoon finely grated lemon zest
    1/2 teaspoon vanilla extract
    2 teaspoons instant yeast
    4 large egg yolks
    1/3 cup (65 grams) granulated sugar
    2 1/2 (319 grams) cups all-purpose flour
    1/4 teaspoon fine salt
    4 tablespoons (57 grams) unsalted butter, at room temperature
    1/4 cup heavy cream

    For the filling:

    1 cup whole milk
    1/3 cup (65 grams) granulated sugar
    3 large egg yolks
    Pinch of salt
    2 1/2 tablespoons all-purpose flour
    1 teaspoon vanilla bean paste

    For topping:

    3/4 cup (150 grams) granulated sugar
    2 tablespoons water

    Directions

    Make the doughnuts:

    In the bowl of a stand mixer fitted with the dough hook, combine the water, zest, vanilla, yeast, eggs, and sugar. Gradually add in the flour then salt, mixing until absorbed. Add the butter and cream and beat on medium speed for 6 to 8 minutes, or until a smooth sticky dough forms. Remove the dough to a lightly greased bowl, cover, and let rise until doubled in size, about 1 1/2 hours.

    On a lightly floured work surface, roll the dough out to about 1/2-inch thickness. Using a round cookie cutter, cut out 6 rounds from the dough. Place on a large parchment-lined baking sheet spacing far apart. Cover and let rise until puffy, about 45 minutes.

    Meanwhile, preheat the oven to 350°F. Bake the doughnuts for about 10 minutes, or until golden brown and puffed. Let cool completely.

    Make the filling:

    In a medium saucepan, whisk together the milk and half the sugar. Place over medium heat to come to a boil.

    Meanwhile, in a small bowl, whisk the yolks, salt, and the remaining sugar. Stir in the flour.

    When the milk boils, whisk a third of the boiled milk into the egg mixture, whisking constantly. Pour the egg mixture back into the pot. Continue whisking until the cream thickens and comes to a boil. Pour the cream into a heat-proof glass or stainless-steel bowl or pan. Press plastic wrap directly against the surface of the cream. Refrigerate until completely chilled.

    Remove the pastry cream to a piping bag fitted with a long filling tip. Insert the tip into the side of a doughnut and squeeze the filling inside to fill. Repeat for the remaining doughnuts.

    Make the crème brulee topping:

    Place the doughnuts on a wire rack over a baking tray. In a glass measuring cup, combine the sugar and water and stir until combined. Spoon the sugar mixture over each doughnut and allow to set for 5 minutes. Using a kitchen blowtorch, caramelize the sugar until amber. Serve.

    Inspired by Donna Hay issue #86

  • The Ultimate Tartelette Crust

    How to make The Ultimate Tartelette Crust

    Yield: Roughly 4 individual tartelette shells (4 x 0.75-inch tart plate)

    Prep Time: 20 minutes

    Cook: 10 to 15 minutes

    This pâte sablée recipe was passed down from my adopted Parisian family; it’s simple and sweet, the ultimate base for your tartelette of choice.

    Ingredients

    Tartelette Pastry

    1 1/4 cups sifted all-purpose flour

    3 tablespoons granulated sugar

    3 oz. soft, unsalted butter

    2 egg yolks

    1 to 3 tablespoons ice water

    Pinch fleur de sel

     

    Traditional Crème Patissière

    3 medium egg yolks

    1/4 cup granulated sugar

    2 tablespoons + 2 teaspoons cornstarch

    1 cup whole milk

    1/2 tablespoon vanilla extract

    For a more embellished finish, Teresa Floyd’s Strawberry Rose Crémeux is a must-try.

    Directions

    Tartelette Pastry

    1. Place flour and sugar in a mixing bowl. Make a well in the center; then add butter, egg yolks and 1 tablespoon of ice water. Blend lightly by fingertip, gently kneading until all ingredients gather to form smooth dough. If a crumbly texture persists, add up to 2 tablespoons more of ice water by drops. Shape the pastry into a slightly flattened ball, dust lightly with flour and wrap in parchment paper. Refrigerate for at least 1 hour or overnight, until firm.
    1. Remove the pastry from the fridge. Place the pastry on a floured surface and press it into a flat circle with the heel of one hand. Sprinkle flour over the pastry and roll it out with a rolling pin. Lift and roll it onto the pin. Unroll and ease pastry into a 4 x 0.75 inch fluted tartelette pan, pressing the pastry into the bottom and around the sides. Roll the pin over the pan to trim extra over-hanging dough. Chill for 20 Preheat the oven to 375°F.
    1. Blind bake the tartelette shell (sans filling): Line with parchment paper. Use dry beans to fill the center of the pan. Edges of the tartelette will start to take on a golden color after 5 to 10 minutes in oven. Remove the parchment paper and return to bake up to 5 minutes longer. Baked crust will appear lightly browned in color. Set pan on a jar to slip off the loose-bottomed rim. Fill as directed in the tartelette recipe of your choice.

     

    Crème Patissière

    1. Warm the milk in a saucepan so that it begins to steam.
    2. Place egg yolks in a bowl and gradually whisk, adding the sugar until light and thick. Beat in the cornstarch and hot milk.
    3. Pour mixture back into the saucepan. Set over medium heat, stir then whisk slowly until the mixture thickens like pudding. When it comes to an early boil, remove from heat.
    4. Add in vanilla extract and pour the cream into a strainer set over the bowl. Cover with plastic wrap directly over the surface of the cream and store. Pastry cream will keep 3 days under refrigeration.
  • Rocky Road Brownies

    How to make Rocky Road Brownies

    Yield: 20

    Prep Time: 15 minutes

    Cook: 35 minutes

    Ingredients

    For the Brownie:

    2 cups sugar
    2/3 cup cocoa powder
    1 cup butter, melted
    4 large eggs
    2 teaspoons vanilla
    1 1/2 cup flour
    1/2 teaspoon salt
    2/3 cup chocolate chips

    For the Topping:

    1 (10 ounce, about 5 cups) bag mini marshmallows
    3/4 cup almonds, roughly chopped
    1/2 cup chocolate chips

    For the Frosting:

    1/4 cup butter. melted
    3/4 cup powdered sugar
    3 tablespoons cocoa powder
    2 tablespoons whipping cream

    Directions

    For the Brownie:

    Preheat oven to 350 degrees F. Grease a 9×13 pan.

    In a large mixing bowl, mix sugar and cocoa powder together. Mix in the melted butter, eggs, and vanilla until smooth. Add the flour and salt and mix until just combined. Folding the chocolate chips and then spread into the greased pan. Bake for 32 minutes.

    For the Topping:

    Top brownies with marshmallows, almonds, and chocolate chips. Bake for 3-4 more minutes until marshmallows start to expand.

    For the Frosting:

    Mix frosting ingredients together until smooth. Drizzle over the warm brownies. Let brownies cool completely before cutting.

  • Bananas Foster French Toast

    How to make Bananas Foster French Toast

    Yield: Serves 2-3

    Prep Time: 15 minutes

    Cook: 15 minutes

    Ingredients

    French Toast:

    2 large eggs
    1/2 cup whole milk
    1 teaspoon vanilla
    Pinch salt
    1/2 teaspoon cinnamon
    1/4 teaspoon allspice
    Challah bread, cut into 6 1/2-inch slices
    Unsalted butter, for frying
    Vegetable oil, for frying

    Bananas Foster Topping:

    4 tablespoons (57 grams) unsalted butter
    1/4 cup (50 grams) light brown sugar
    2 firm bananas, sliced
    Pinch cinnamon
    Directions

    Directions

    Make the French Toast:

    Preheat oven to 250°F.

    In a large shallow bowl or dish whisk together eggs, milk, salt, cinnamon, and allspice. Soak as many slices in the egg mixture as possible for 5 minutes, turning once.

    Heat 1 tablespoon of the butter and 1 tablespoon of the oil in a very large saute pan or griddle over medium heat. Add the soaked bread and cook for 2 to 3 minutes per side, until well browned. Add more butter and oil to the pan as needed. Once all the bread is cooked, place it on a baking tray in the warm oven.

    Make the Topping:

    In a small skillet, melt the butter. Add the brown sugar and stir until dissolved into butter. Add banana slices to pan, stirring so they are covered in caramel sauce. Sprinkle a pinch of cinnamon. Bananas are done when they are warmed through. Pour bananas foster mixture over French Toast.

  • Baked Nutella Donuts

    How to make Baked Nutella Donuts

    Yield: 9-10 donuts

    Prep Time: 10 minutes

    Cook: 10 minutes

    Ingredients

    For the Nutella Donuts:

    1 cup all-purpose flour
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    1/3 cup buttermilk
    1/4 cup Nutella
    1/3 cup brown sugar
    2 tablespoons butter, melted and slightly cooled
    1 large egg
    1 teaspoon vanilla extract

    For the Nutella Glaze:

    1 cup powdered sugar
    2 tablespoons Nutella
    2-3 tablespoons milk (or more as needed)

    Directions

    For the Nutella Donuts:

    Preheat oven to 350°F.  Spray a donut pan well with non-stick cooking spray and set aside.

    In a large mixing bowl, mix together the flour, baking soda, and salt.  Set aside.  In a separate mixing bowl, mix together the buttermilk, Nutella, brown sugar, butter, egg, and vanilla extract until fully combined.  Add the dry ingredients to the wet ingredients and mix until just combined, making sure not to over mix the batter.  Spoon the batter into the donut cavities, make sure to only fill them about 2/3 – 3/4 of the way full.  You should end up with about 9-10 donuts, if you have a 6-count donut pan you will need to bake in two separate batches.

    Bake at 350°F for 9-10 minutes or until a wooden toothpick inserted into the donut comes out clean.  Remove from the oven and cool in the pan for about 5 minutes, then remove the donuts and transfer them to a wire rack to cool.

    For the Nutella Glaze:

    Add the powdered sugar, Nutella, and 2 tablespoons of milk to a mixing bowl and mix until well combined.  If the glaze is too thick, slowly add one more tablespoon of milk as needed to thin out the glaze and mix until everything is well combined.  If the glaze is too thin, add in a bit more powdered sugar to thicken it up.  If the glaze is too thick, add in a bit more milk to thin it out a little.

    Place a piece of foil under the wire rack (to catch any glaze that falls off the donuts).  Take each donut and dip the tops of each one into the prepared glaze, then transfer back to the wire rack for 10-15 minutes to let the glaze harden.

  • Neapolitan Ice Cream Sandwiches

    How to make Neapolitan Ice Cream Sandwiches

    Yield: About 12 sandwiches, depending on their size

    Prep Time: 30 minutes

    Cook: 20 minutes

    Ingredients

    For the Strawberry Ice Cream:

    1 pound (453 grams) fresh strawberries, hulled and chopped
    4 ounces (113 grams) cream cheese, at room temperature
    1/2 cup (113 grams) sour cream
    1/2 cup (113 grams) whole milk
    1/2 cup (113 grams) heavy cream
    2 teaspoons fresh lemon juice
    2 tablespoons corn syrup
    3/4 cup (149 grams) granulated sugar
    1/4 teaspoon fine sea salt
    1 1/2 teaspoons vanilla extract

    For the cookies:

    1 1/2 sticks (170 grams) unsalted butter, at room temperature
    1 1/2 cups (297 grams) granulated sugar
    2 large eggs
    2 teaspoons pure vanilla extract
    1 tablespoon milk, plus 2 teaspoons, divided
    2 1/2 cups (319 grams) all-purpose flour
    2 1/2 teaspoons baking powder
    1/4 teaspoon fine sea salt
    1/4 cup (25 grams) unsweetened Dutch-process cocoa powder

    Directions

    Make the strawberry ice cream:

    In the bowl of a blender or food processor, puree all the ice cream ingredients until smooth. Transfer the mixture to a medium bowl and press plastic wrap against the surface. Place in the refrigerator for at least 1 hour, or until chilled. Mixture can be stored for up to 1 day.

    Pour the chilled mixture into an ice cream maker and freeze according to the manufacturer’s directions. Remove to an airtight container and freeze for at least 3 hours, or until firmed.

    Make the cookies:

    In a large bowl, use an electric mixer to beat the butter and sugar on medium-high speed until smooth and well combined, 1 to 2 minutes. Add the eggs, one at a time, until well combined. Add the vanilla extract and 1 tablespoon milk. Add the flour, baking powder, and salt.

    Remove half the dough and place in a separate bowl. Each half of dough should weigh about 430 grams. Add the cocoa powder and remaining 2 teaspoons milk to half the dough and mix until combined.

    Place one half of the soft dough in between two large pieces of parchment paper or plastic wrap on a work surface. Roll the dough out to a 1/4-inch thickness, using the parchment paper to prevent sticking. Repeat with the remaining half. Place each sheet of dough in the freezer until firm, 30 minutes to 1 hour.

    Line large baking sheets with parchment paper or silicone baking mats. Use a cookie cutter to cut out circles from the dough and place on prepared baking sheets, spreading at least a 1/2 inch apart.

    Chill the baking sheets in the refrigerator for 30 minutes, or until the dough circles are firm.

    Meanwhile, preheat the oven to 350°F.

    Remove the baking sheets from the refrigerator and prick the cookies all over with the probe of an instant-read thermometer or the blunt end of a skewer or chopstick. Bake the vanilla cookies first, for 9 to 10 minutes, or until the cookies are set. Then bake the chocolate cookies. Let cool on baking sheets for 5 minutes before removing to a wire rack to cool completely. Cookies can be stored in airtight containers in the freezer for up to 1 month.

    Assemble the sandwiches:

    Remove the ice cream from the freezer and assemble ice cream sandwiches. Freeze the sandwiches until firm, at least 1 hour, before serving.

    Sandwiches can be individually wrapped in plastic and stored in the freezer for up to 1 week. Let sit at room temperature for 5 to 10 minutes before serving.

  • Peanut Butter Cheesecake Stuffed Chocolate Cupcakes

    How to make Peanut Butter Cheesecake Stuffed Chocolate Cupcakes

    Yield: 16 cupcakes

    Prep Time: 25 minutes

    Cook: 25 minutes

    Ingredients

    For the cupcakes:

    1/2 cup (85 grams) semisweet chocolate chips
    1/2 cup (123 grams) peanut butter
    1 1/2 cups (187 grams) all-purpose flour
    1 teaspoon baking soda
    1/2 teaspoon salt
    1/2 cup (100 grams) granulated sugar
    1/3 cup (66 grams) vegetable oil
    1 large egg
    1 teaspoon vanilla
    1 cup water

    For the cheesecake filling:

    4 ounces (113 grams) cream cheese, at room temperature
    1/2 cup (123 grams) peanut butter, plus more for topping
    1/4 cup (50 grams) granulated sugar
    1 large egg
    1/8 teaspoon salt
    1/2 cup (85 grams) semisweet chocolate chips
    1/2 cup (85 grams) peanut butter chips

    Directions

    Make the cupcakes:

    Preheat the oven to 350°F. Line two standard muffin tins with 16 paper liners.

    Place the chocolate chips in a small microwave-safe bowl and microwave on high for 45 seconds. Stir until smooth. If not completely melted, return to the microwave for 10 second bursts until smooth. Stir in the peanut butter. Let cool.

    In a medium bowl combine the flour, baking soda, and salt. In a large bowl vigorously whisk the sugar, oil, egg, and vanilla until well combined. Beat in the melted chocolate chips and peanut butter. Gradually add the flour mixture alternatively with the water. The batter will be thin. Set aside.

    Make the filling:

    In the bowl of an electric mixer beat the cream cheese, peanut butter, sugar, egg, and salt until creamy. Stir in the chocolate chips and peanut butter chips.

    Fill each muffin cup half full with the batter. Spoon a tablespoon of the cream cheese filling over the batter. Spoon the remaining batter over the cream cheese filling. Bake for 20 to 25 minutes, or until a cake tester inserted in the center comes out clean.

    Let cool completely. Melt additional peanut butter for spreading over the tops of each cupcake, if desired. Serve or store in an airtight container at room temperature for up to 2 days.

  • Ding Dong Cupcakes

    How to make Ding Dong Cupcakes

    Yield: 12 cupcakes

    Prep Time: 30 minutes

    Cook: 1 hour

    Ingredients

    Chocolate cupcakes

    3/4 cup (105 grams) plain flour
    1/2 cup (40 grams) cocoa powder
    1/2 teaspoon baking soda
    1/2 teaspoon baking powder
    1/2 cup (100 grams) granulated or caster sugar
    1/4 cup (45 grams) brown sugar
    1/2 cup (115 grams or 1 stick) unsalted butter
    2 large eggs
    1 teaspoon vanilla extract
    1/2 cup (120 ml) buttermilk

    Marshmallow filling

    2 egg whites, room temperature
    1/2 cup (100 grams) granulated or caster sugar
    1/8 teaspoon cream of tartar
    1/2 teaspoon vanilla extract

    Chocolate ganache

    2/3 cup (100 grams) dark chocolate
    1/2 cup (120 ml) thickened or heavy cream

    Vanilla buttercream

    1 tablespoon (15 grams) unsalted butter, softened
    3/4 cup (90 grams) icing or powdered sugar
    2 teaspoons milk
    1/4 teaspoon vanilla extract

    Directions

    Chocolate cupcakes

    Preheat the oven to 360 F (180 C). Line a 12 hole muffin tin with patty cases. In a large mixing bowl, sift the flour, cocoa powder, baking soda, baking powder and then add the sugars – give it a stir. Place the butter in a microwave safe mixing bowl and pop into the microwave for 10 seconds or so at a time, until it is just melted. Give it a stir with a fork to eliminate any lumps. Then add the eggs and vanilla to the butter, along with the buttermilk and whisk together until smooth. Then add the wet butter mixture into the dry mixture and fold until just combined. Spoon the mixture into the prepared patty cases and pop into the oven. Bake for 18-20 minutes before setting the cakes onto a wire rack to cool completely.

    Marshmallow filling

    To make the marshmallow filling, add a few inches of water to a medium saucepan and place on a medium heat. In a small heatproof bowl, add your eggs whites, caster sugar and cream of tartar. Whisk together. Then pop the bowl over the saucepan, ensuring the bottom of the bowl does not touch the water. As the egg whites heat, whisk gently by hand the entire time. You’ll want to heat the egg white mixture to 120 F (50 C) which you can test by sticking a candy thermometer into the mixture or go by feel (the mixture should be hot to the touch) – should be around 5-6 minutes or so. The mixture should become smooth and the sugar should be dissolved. Remove the bowl from the saucepan and place in the base of a stand mixer (or simply use a hand beater) and beat on medium speed for approximately 7 minutes until the mixture is fluffy, white and voluminous. Add the vanilla and beat for 30 seconds or so.

    Use a knife to cut out a hole in the middle of each cupcake – but keep these cake cores. Fill a piping bag fitted with a large round tip with the marshmallow fluff frosting and pipe into the middle of each cupcakes – be careful not to overfill them. Then cut the tops off your cake cores and press on top of the marshmallow filling so the cupcake has a closed top once again. Continue with all 12 cupcakes.

    Chocolate ganache

    Then it’s time to make the chocolate ganache. Roughly chop your chocolate and place into a small bowl. Then gently heat your cream over a low heat on the stove until it becomes warm to the touch but do not boil. Pour the warm cream over the chocolate and leave for approximately 1-2 minutes. Then gently whisk the mixture until combined and smooth. Pop the chocolate ganache into the fridge to cool and thicken slightly for about 20 minutes or so. It’s really up to you how thick or thin your would like the ganache. You can refrigerate it for longer if you want it thicker. Give it a stir and then drizzle over the top of each cupcake. I like to remove the cupcake liners here so the chocolate ganache can drip down the sides.

    Vanilla buttercream

    Finally, it’s time to make the buttercream for the swirls. In a small bowl, add your butter (ensuring it is nice and soft) and give it a good stir with a spoon. Then add half of your powdered or icing sugar, milk and vanilla and stir together. Once it is smooth, add the rest of the powdered or icing sugar. Then transfer this mixture to a piping bag fitted with a small round tip and pipe the swirls on top. Just make sure the ganache has set slightly so the two frostings don’t run together. Enjoy!

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  • Carrot Sheet Cake

    How to make Carrot Sheet Cake

    Yield: 24-30 servings

    Prep Time: 20 minutes

    Cook: 25 minutes

    Ingredients

    For the Cake:

    2 cups granulated sugar
    1 cup oil
    4 eggs
    2 cups flour
    2 teaspoons cinnamon
    2 teaspoons baking soda
    1/2 teaspoon all spice
    1/2 teaspoon salt
    1/4 teaspoon baking powder
    2 cups carrots, finely grated

    For the Frosting:

    1 (8 ounce) package cream cheese, softened
    1/2 cup butter, softened
    2 1/2 – 3 cups powdered sugar
    2 teaspoons vanilla

    Directions

    For the Cake:

    Preheat oven to 350°F and grease a 13×18 inch jelly roll pan.

    In a large mixing bowl, mix the sugar and oil together. Beat in the eggs. Add the dry ingredients and mix until combined. Fold in the carrots and then spread into the greased pan. Bake for 24 to 26 minutes or until toothpick comes out clean.

    For the Frosting:

    Beat the cream cheese and butter together. Mix in the powdered sugar and cream until smooth. Mix in the vanilla and then spread over cooled cake.

  • Homemade Milano Cookies

    How to make Homemade Milano Cookies

    Yield: 12 sandwich cookies

    Prep Time: 15 minutes

    Cook: 15 minutes

    I’ve included the ingredients and steps to make Mint Chocolate Milanos, if you desire. Feel free to omit that part if you’d prefer just chocolate.

    Ingredients

    1 stick (133 grams) unsalted butter, room temperature
    2/3 cup (132 grams) granulated sugar
    1 teaspoon vanilla
    1 large egg
    1 1/4 cups (159 grams) all-purpose flour
    1/2 teaspoon fine salt
    4 ounces (133 grams) semisweet chocolate chips

    Mint Layer (optional)

    3/4 cup (94 grams) confectioners’ sugar
    1/4 teaspoon pure peppermint extract, optional

    Directions

    In a medium bowl, using an electric mixture, beat the butter and granulated sugar on medium-high speed until light and fluffy. Add the vanilla and egg and beat to combine. With mixer on low, gradually add the flour and salt and beat until just combined.

    Transfer dough to a quart-size zip-top bag; with scissors, snip a 3/4-inch hole in one corner (or use a pastry bag with a plain tip). Pipe about 24 cookies, 1/2 inch apart, onto two parchment-lined baking sheets. Chill until firm, 30 minutes.

    Preheat the oven to 325°F. Bake until cookies are light golden at edges, about 15 minutes, rotating sheets halfway through. Transfer to wire racks and let cool.

    Melt the chocolate in a glass bowl in the microwave for about 1 1/2 minutes, stirring every 30 seconds, until smooth. If desired, in another bowl whisk together confectioners’ sugar, peppermint extract and 3 to 4 teaspoons of water.

    With a small offset spatula, spread the melted chocolate on flat side of half the cookies and mint glaze on the other half (if using). Sandwich cookie halves together. Cookies can be stored in an airtight container up to 5 days.

  • Layered Peanut Butter Chocolate Cheesecake Bars

    How to make Layered Peanut Butter Chocolate Cheesecake Bars

    Yield: 16 smaller bars or 9 larger bars

    Prep Time: 5 hours 25 minutes (includes cooling & chilling time)

    Cook: 45 minutes

    Ingredients

    For the crust:

    18 Oreo cookies
    3 tablespoons butter, melted

    For the peanut butter cheesecake layer:

    8 ounces cream cheese, softened to room temperature
    1/4 cup creamy peanut butter
    1/4 cup granulated sugar
    1/2 teaspoon vanilla extract
    1 large egg, at room temperature

    For the chocolate cheesecake layer:

    8 ounces cream cheese, softened to room temperature
    1/4 cup granulated sugar
    2 ounces semisweet chocolate, melted and slightly cooled
    1/2 teaspoon vanilla extract
    1 large egg, at room temperature

    Directions

    For the crust:

    Preheat oven to 325°F.  Line an 8-inch square baking pan with aluminum foil, making sure to leave some overhang for easy removal, and set aside.  Add the Oreos to the bowl of a food processor and process until you have fine crumbs.  Add in the melted butter and process until all of the crumbs are moistened.

    Scoop the mixture into the prepared baking pan and press it down firmly in an even layer.  Bake at 325°F for 10 minutes.  Remove from the oven and set aside to cool.

    For the peanut butter cheesecake layer:

    In a large mixing bowl, using an electric mixer, beat the cream cheese until smooth.  Add in the granulated sugar, peanut butter, and vanilla extract and mix until fully combined.  Add in the egg and mix on low speed until well combined.  Set aside.

    For the chocolate cheesecake layer:

    In a large mixing bowl, using an electric mixer, beat the cream cheese until smooth.  Add in the granulated sugar, melted chocolate, and vanilla extract and mix until fully combined.  Add in the egg and mix on low speed until well combined.  Set aside.

    To make the cheesecake:

    Pour the peanut butter cheesecake filling over the prepared crust.  Spread the mixture evenly over the crust, making sure to smooth the top out as well as possible.  Gently add the chocolate cheesecake filling on top of the peanut butter cheesecake filling and smooth the top out.  Bake at 325°F for about 35 minutes or until set.  Remove from the oven and cool completely in the pan on a wire rack (for about two hours).  Transfer to the refrigerator for about 3 hours or until the cheesecake is completely chilled.  Lift the cheesecake out of the pan with the foil and slice into bars.

    Store in an airtight container in the refrigerator for up to four days.

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  • Nutella Stuffed Chocolate Whoopie Pies

    How to make Nutella Stuffed Chocolate Whoopie Pies

    Yield: 14 whoopie pies

    Prep Time: 30 minutes

    Cook: 1 hour

    Ingredients

    Chocolate whoopie pies

    1/2 cup (115 grams or 1 stick) unsalted butter, softened
    3/4 cup (135 grams) brown sugar
    1/4 cup (50 grams) granulated or caster sugar
    1 large egg
    1 teaspoon vanilla extract
    1 teaspoon baking soda
    1 and 3/4 cup (245 grams) plain flour
    1/2 cup (40 grams) cocoa powder
    3/4 cup (180 ml) buttermilk

    Nutella frosting

    1/2 cup (115 grams or 1 stick) unsalted butter, softened
    3 cups (375 grams ) icing or powdered sugar
    1 teaspoon vanilla extract
    3/4 cup (200 grams) Nutella
    2-3 tablespoons milk

    Directions

    Line two oven trays with baking paper. In a large mixing bowl, beat the butter and sugars with an electric mixer until pale and creamy. Add the egg and vanilla extract and beat until combined. Sift in the baking soda, plain flour and cocoa powder. Add half the buttermilk and gently fold with a spatula, before adding the rest of the buttermilk. When the mixture is combined, it will be quite wet – similar to cake batter.

    Cover the batter with plastic wrap and pop into the freezer for 30 minutes. This will help firm up the mixture so you can easily roll spoonfuls of the batter into balls using your hands – just like you would for cookies. They will be a bit sticky but rolling them in your hands will help achieve a nice smooth finish.

    Preheat the oven to 360 F (180 C). Place the cookies onto the prepared trays, leaving space for them to spread out when cooking. Bake for approximately 8-10 minutes. Leave them to cool for a few minutes and then transfer the cookies onto a wire rack. While they are cooling, you can make the Nutella frosting.

    To make the icing, beat the butter with an electric mixer until creamy. Add the icing sugar, one cup at a time, and beat with the electric mixer until smooth and creamy. Add the vanilla and beat again. Then add the Nutella and mix through, adding the milk as needed. The frosting should be fairly thick and easy to apply.

    Pipe the icing onto one whoopie pie before placing another on top. Continue until all whoopie pies are complete.

  • Peanut Butter Snickerdoodles

    How to make Peanut Butter Snickerdoodles

    Yield: about 20 cookies

    Prep Time: 15 minutes

    Cook: 12 minutes

    Ingredients

    2 cups (254 grams) all-purpose flour
    1 teaspoon cream of tartar
    1/4 teaspoon baking soda
    1/4 teaspoon salt
    1 stick (114 grams) unsalted butter, at cool room temperature
    1/2 cup (134 grams) smooth peanut butter
    3/4 cup (148 grams) granulated sugar, divided
    1/4 cup (50 grams) packed dark brown sugar
    1 large egg
    1 teaspoon vanilla extract
    1 teaspoon ground cinnamon

    Directions

    Preheat the oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats.

    In a medium bowl, combine the flour, cream of tartar, baking soda, and salt.

    In the bowl of an electric mixer, beat the butter, peanut butter, 1/2 cup granulated sugar, and the brown sugar on medium-high speed until well combined and smooth, about 3 minutes. Add the egg and vanilla and beat until combined. On low speed, gradually add the flour mixture and beat until incorporated.

    Place the remaining 1/4 cup of sugar with the cinnamon in a shallow dish. Using a medium, spring-loaded cookie scoop, shape the dough into 1 1/2 tablespoon rounds then roll in sugar to coat evenly. Place the dough balls on the prepared baking sheets and flatten with the bottom of a measuring cup or glass.

    Bake for 10 to 12 minutes, or until the cookies are set and begin to brown. Let the cookies cool for 5 minutes before removing to a wire rack to cool completely.

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  • Chocolate Raspberry Pancake Cake

    How to make Chocolate Raspberry Pancake Cake

    Yield: Two 5-layer pancake cakes

    Prep Time: 15 minutes

    Cook: 15 minutes

    Ingredients

    For the raspberry whipped cream:

    4 ounces (113 grams) fresh raspberries, plus more for garnish
    3/4 cup (179 grams) heavy cream
    1 tablespoon powdered sugar
    1/2 teaspoon vanilla extract

    For the pancakes:

    1 1/3 cups (170 grams) all-purpose flour
    3 tablespoons unsweetened cocoa powder
    2 teaspoons baking powder
    1/4 cup (50 grams) light brown sugar
    1/4 teaspoon fine salt
    3 tablespoons (43 grams) unsalted butter, melted, plus more for cooking
    1 teaspoon vanilla
    1 1/4 cups (284 grams) whole milk
    1 large egg
    1/2 cup (85 grams) semisweet chocolate chips

    For serving:

    Powdered sugar, for dusting
    Semisweet chocolate, melted

    Directions

    Make the whipped cream:

    Place the raspberries in the bowl of a food processor or blender and puree until smooth. Pass through a fine mesh strainer to remove and discard seeds.

    In the bowl of an electric mixer fitted with the whisk attachment, beat the cream, powdered sugar, and vanilla until soft peaks form. Gently fold in the raspberry puree. Set aside.

    Make the pancakes:

    In a medium bowl, whisk dry ingredients together. Add wet ingredients and whisk until combined. The batter will be lumpy. Stir in the chocolate chips.

    Heat a griddle over medium heat and lightly grease with butter.

    Use a 1/4-cup measuring cup to scoop batter onto the griddle. Cook until pancakes have bubbles on the top, then flip them over and cook for an additional minute. Repeat with the remaining batter.

    Stack the pancakes, spreading about 3 heaping teaspoons of whipped cream on top of each one. Garnish with powdered sugar and additional raspberries, if desired.