Directions

Preheat the oven to 350°F.

Prepare the almond shortbread crumbs by rolling the almond shortbread between sheets of wax paper. Or place a little at a time in a blender or in a food processor at low speed until finely crushed.

In a large mixing bowl, cream the butter with the sugar. Slowly add the whole eggs and the egg yolks to the butter mixture.

In a separate mixing bowl, combine cake flour, almond meal, cinnamon, almond shortbread crumbs and lemon zest.

Add this to the eggs and butter mixture and blend. The mixture should be well blended but not over mixed.

Using a spatula, spread the mixture on the base of the tart mold about 1/4' thick.

Spread a thin layer of Bonne Maman Apricot Preserves over the crust, leaving 1/4' around the edges free of preserves. Fill a pastry bag with a medium star tip and pipe criss-cross decoration over the preserves. To finish the crust, pipe a border around the edge of the mold.

Bake at 350°F for 20-25 minutes or until golden brown.

Cool and dust with powdered sugar. Serve with whipped cream.

You may also make individual tarts or cookies. To make cookies, fill a pastry bag with the mixture and use a medium star tip to pipe small round circles onto a baking sheet. Fill the center with Bonne Maman Apricot Preserves and bake for 10-15 minutes or until golden brown.

Directions

Blend 1/2 and 1/2 blue cheese and cream cheese. Serve as a spread on top of the Mini Oatcake with a slice of apple and toasted walnuts.

Directions

For the tart crusts, preheat oven to 350F and place four 4 1/2' tart pans with removable bottoms on a large baking sheet. (Alternatively, you could make one large tart in a 9' tart pan, or 12-16 mini tartlets). Process oatcakes in food processor until they become fine, even crumbs, about 30 seconds. Place crumbs in medium bowl and stir in butter and egg white until well combined.

Divide oatcake mixture between prepared pans. Using your fingers, press mixture firmly to bottom and up sides of pans. Bake in oven 10-12 minutes. Remove and set aside.

Melt butter in a large, heavy-duty skillet over medium heat. Stir in onions and saute until tender, about 5 minutes. Add fresh thyme and continue to cook, stirring frequently, until onions are golden, about 15 minutes.

Divide chopped brie between tart shells, sprinkling in an even layer over each crust. Sprinkle onions evenly over cheese in tarts. Bake until brie is melted and slightly bubbly, about 10 minutes.

In a small bowl, stir fig jam and water together. Drizzle over tarts. Once pans are cool enough to handle, remove tarts. Serve warm.

Directions

Lay the shortbread cookies out on a utility platter.

Heat the caramel topping in a small saucepan so that it is viscous and spoon some on each cookie.

Place the brandy and bananas in a saute pan and light the brandy to flambe the bananas. When the brandy has burnt off, place a banana piece on top of the caramel on each cookie.

The chocolate to coat the bananas will be tempered, a term used to describe the successive melting and cooling of the chocolate within a certain temperature range. This process allows the molecules of the chocolate to align so that it will retain a silky appearance without a chalky finish. To temper the chocolate, place half of the semisweet chocolate pieces in each of 2 stainless steel bowls which will fit over a saucepan double boiler fashion. Bring an inch or so of water to a boil in the saucepan and fit 1 of the bowls of chocolate pieces over it and heat until those chocolate pieces are just melted (about 90 to 100 degrees F on the candy thermometer). Then pour this just-melted chocolate into the other bowl with the unmelted chocolate, stir to combine, and return all of the chcolate to the double boiler and heat to about 105 degrees F. Remove from the heat and immediately whisk in the ground espresso.

You will need to work quickly to spoon the espresso chocolate over the caramel coated bananas, and sprinkle each with a teaspoon of shredded coconut before the chocolate hardens. Allow chocolate to harden, remove carefully from the utility platter using a thin bladed spatula, and serve.

Directions

For the caramel:

1. In a heavy bottomed pan over medium-low heat melt the sugar until it begins to caramelize and turn golden brown. It is important that you do not walk away from the stove while cooking the sugar, as it can turn from a solid state to burnt instantly.
2. Once it is fully caramelized remove from the heat and carefully pour in the heavy cream. Place the pot back on the heat and stir together. The caramel may seize up, in that case, just cook it out until it is liquid again. Stir in the butter, until melted and add the salt and vanilla extract. Set aside to cool.

For the crust:

1. Butter or spray your springform pan and pre-heat your oven to 350 degrees F.
2. Using a food processor, pulse the cookies until they are completely broken down into a fine crumble and add the sugar and melted butter. Pulse a few more times until the mixture is like wet sand.
3. Dump into the springform pan and press firmly into the bottom and sides, going all the way up to the top of the pan.
4. Bake for 8-10 minutes for a nice golden color. Remove to cool.

For the cheesecake:

1. Lower the temperature of the oven to 325 and bring water to boil in a teakettle.
2. Take your cooled crust and with a few layers of aluminum foil, wrap the bottom and sides, so no water will leak inside.
3. In the bowl of your stand mixer or using a hand mixer with a large bowl, cream together the cream cheese and brown sugar until light and airy about 3-4 minutes. Then add the sour cream and eggs one a time until well combined.
4. Scrape down the sides and bottom and with the mixer running, drizzle in the caramel, and then finally the vanilla and pinch of salt.
5. Scrape everything together again and pour into the prepared pan. Place the springform pan into a larger pan and put both into the oven. Pour the boiling water into the larger pan so that it reaches about halfway up.
6. Bake for about an hour and 15 minutes or until the middle no longer jiggles.
7. Remove and let cool completely (about two hours) before removing from the pan.
8. To top, drizzle the remaining 1/2 cup of caramel on the top and decorate with crushed Belgian Chocolate Chunk Biscuits.
9. Refrigerate before serving.

Directions

In a heavy saucepan, combine water and caramels over low heat to melt the caramels. Stir frequently until smooth. Dip the shortbread fingers in the hot caramel sauce, turning until coated. Roll in the chopped cashews and place on wax paper.

Directions

Although there are a number of steps to make this cake, I actually broke down the method using a food processor without having to wash the bowl in between the steps.

Step 1: Add the peanuts to the bowl of the food processor and pulse until they are coarsely chopped. Place the chopped nuts in a small bowl and set aside.

Step 2: Tap out any remaining nut pieces from the bowl but don't worry if there are some bits left. Make the crumb topping by combining the flour, sugar, salt and cocoa powder in the work bowl. Pour in the melted butter and pulse until the mixture resembles course crumbs. Spread the mixture on a baking sheet lined with parchment paper and bake in a pre-heated 350 degree oven for 30 minutes, stir the mixture and return to the oven for an additional 15 minutes. Remove from the oven and allow to cool.

Step 3: While the chocolate crumb topping is baking, tap out any remaining crumbs from the food processor bowl but don't worry if there are some bits left. Make the crust by adding the chocolate and vanilla cookies to the work bowl and pulsing until they are completely broken down into crumbs. Add the tablespoon of peanut butter and continue pureeing until the crumbs come together to form a paste. This will take a few minutes so be patient.

Place the paste into a 9" pie plate, 10" spring-form pan lined with parchment paper or 9" square baking pan. Using your knuckles or the back of a spoon, spread the paste out to cover the pan. Sprinkle the chopped peanuts over the crust and refrigerate.

Step 4: Tap out any remaining crumbs from the food processor bowl but don't worry if there are some bits left. Make the filling by adding the cream cheese, sugar and vanilla to the bowl and processing until completely combined and smooth. Add the peanut butter and pulse until combined. Add the whipped topping and pulse until combined. Add the peanut butter chips and pulse once or twice just to distribute the chips into the batter.

Step 5: Pour the cream cheese mixture over the crust and spread out evenly. Sprinkle the chocolate crumbs over the top and refrigerate for about an hour to set the mixture. Remove the cake from the refrigerator approximately 15 minutes before serving. Makes about 10 servings.

Step 6: Try not to trip over dog who has smelled the peanut butter and parked herself an inch from your feet.

Directions

Melt the chocolate and water in the microwave, about 1 1/2 minutes on high, or until softened. Mix until thoroughly blended. Stir in whisky and almond extract. Set aside.

In a separate bowl, combine cream cheese and shortbread crumbs. Mix well with your hands and form a ball. Chill in the refrigerator to firm up. After about 20 minutes, shape heaping teaspoonfuls of the dough into balls. Roll in melted chocolate and set on a baking sheet lined with wax or parchment paper.

Refrigerate the truffles for at least 30 minutes, or store in the refrigerator until ready to eat. Top with chocolate sprinkles or cocoa powder.

Directions

For the Cake: Prepare an 8" springform pan buttering the inside lightly. Break up the biscuits into 1/2" chunks, not fine crumbs, placing in a bowl, set aside.

Place the cream, honey, butter, and all the chocolate pieces into a bowl over simmering water. Stir until combined and all the chocolate is melted. Add the vanilla, cherries, stir and pour the chocolate mixture over the biscuit chunks. Stir well to coat.

Pour into the pan, tapping lightly on the counter to remove any air bubbles. Chill for 3 hours. Unmold, invert and place on a rack, with a cookie pan underneath; remove bottom.

Prepare the ganache: In a small saucepan over medium heat, combine the butter and cream. When the mixture reaches a boil, remove it from the heat and pour over the chocolate bits, stirring until completely melted and smooth. Pour the glaze evenly over the cake, allowing it to drip down and completely cover the top and sides. Allow it to firm up, transfer it to serving plate.

Chill for 20 minutes or until firm. Cut with sharp knife that has been dipped in hot water.
Serve with whipped cream if desired. Refrigerate any leftovers.

Directions

Using an electric standing mixer, fitted with wire attachment, whip the heavy cream to soft peaks. Set the cream aside.

Change the wire attachment to a paddle attachment. In another bowl, cream the cream cheese, 1/2 cup melted chocolate, and orange liqueur. Mix thoroughly, scraping down the sides of the bowl occasionally. Fold the whipped cream into the chocolate mixture.

Line 6 small heart-shaped ceramic molds with dampened cheesecloth, allow the cheesecloth to hang over the sides of the mold. Fill each mold with the chocolate filling. Fold the overlapping cheesecloth of the filling, covering tightly. Place the molds on a baking sheet and refrigerate overnight, at least 12 hours. Remove the hearts from the molds and discard the cheesecloth.

Line a baking sheet with parchment paper. Dip about 3/4 of each strawberry in the 1 cup melted chocolate. Place the strawberries on the baking sheet and chill the berries until the chocolate is set, about 4 to 6 hours.

Serve the hearts on individual plates with the strawberries and cookies.

Directions

Line a plate or pan with a sheet of parchment paper.

In a double boiler, melt the chocolate and butter together until it is smooth and pourable. If the mixture is too thick, you can stir in a touch of heavy cream to thin it out. Set the burner to a simmer and let sit while you continue with the following steps.

Take one shortbread cookie, bottom side facing up, and place a teaspoon of the fruit preserve in the center. Take a second cookie, bottom side facing down, and place it on top of the first cookie. With the sandwich in your hand, gently apply pressure until the preserve has spread throughout the middle. Wipe away any excess fruit preserve that may have emitted from the cookie. Repeat steps with remaining cookies.

Dip the end of one sandwich in the chocolate. Place the cookie on the parchment paper and repeat the steps for the remaining shortbread.

Place the tray or plate in the refrigerator for at least an hour and then transfer to a storage container.

Can be served immediately or stored up to a week.

Directions

Place graham crackers and cookies in food processor or blender, and pulse until fine crumbs. Add sugar and butter, and pulse again to mix thoroughly. Empty into bottom of springform cake pan (or pie tin). Set to side.

Break chocolate into pieces and place in the top of a double boiler. Melt slowly.

Place water in small sauce pan. Sprinkle gelatin on top of the water and let sit for 10 minutes. Then heat the water slowly until gelatin dissolves. Do not boil.

Blend gelatin mixture, cream cheese, sugar and lemon juice in food processor or mixer. When thoroughly blended, fold in melted chocolate. Pour mixture over prepared crust.

Refrigerate overnight for best results. Suggested wine: Justin Obtuse Port Wine