Use this page to find all of your favorite videos and recipes in a convenient and uncluttered format!
If you download a recipe and see # that means pounds (16 ounces). So 2# 11 1/2 oz is two pounds eleven and a half ounces. Twitter is messing everything up.
Asian Inspired
Bread and Rolls
Breakfast Pastries
Cakes and Tortes
Cheesecake
Chocolates
Classical French Pastries
Cookies
Custards
Dessert Drinks
Dessert Sauces
Fillings
Flambe
Frozen Desserts
Fruit
Gum Paste / Fondant / Modeling Chocolate
Icings and Glazes
Pastries
Pet Friendly
Petits Fours
Pies
Plated Desserts
Roulades
Savory
Other
Asian Inspired
Dessert Sushi – This recipe includes coconut rice cake, and the 5 dessert sauces used to make my version of dessert sushi. Blog post Recipe
Kutsinta – Filipino steamed rice cake. A chewy, sticky, and soft dessert that is great with coconut. This recipe is made without lye. Blog post Recipe
Mochi – A Japanese dessert made with sweet rice flour and red bean paste. Its best known for its extremely chewy texture. Blog post Recipe
Puto – Filipino steamed cake. A dense but fluffy muffin-like treat that’s popular in the Philippines. Can be eaten for breakfast or as dessert. It’s mild flavor goes great with almost anything, and is especially great with barbeque. Blog post Recipe
Rice Cake – A popular Asian dessert that is typically served warm with warm coconut milk sauce, toasted sesame seeds, and slices of mango. It is somewhat chewy and gummy in texture but also is creamy because of the coconut milk. Blog post Recipe
Breads and Rolls
Corn bread – A versatile master recipe that is easy to customize, easy to make, and easy to use in a variety of applications. Blog post Recipe
King’s Cake – A popular Mardi Gras sweet bread. It has a subtle nutmeg flavor, with a cream cheese filling, and topped with a lemon glaze. Blog post Recipe
Breakfast Pastries
Belgian Waffles – A little more involved than the classic waffles but definitely worth it. These waffles get an extra warm flavor from yeast so make sure you have plenty of time to make them. No Belgian Waffle iron? No problem! These guys taste great no matter how you cook them! Blog post Recipe
Chocolate Chip Pancakes – These pancakes are made using the creaming method so they even more like chocolate chip cookies! Blog post Recipe
Chocolate Eclair Crepes – Super easy pancake-like pastry that is much more thin and delicate than a pancake. The crepe recipe itself is very flexible! Try it with other fillings – including savory foods! For the chocolate eclair version be sure to get the vanilla pastry cream sauce recipe in the dessert sauce section. Blog post Recipe
Cinnamon rolls and sticky buns – A quick non-yeast sweet dough. Includes the recipe for pecan smear for sticky buns and cream cheese icing for the rolls. Blog post Recipe
Granola Scones – A rustic buttery pastry you can make with your favorite kind of granola. Blog post Recipe
Pancakes – A typical pancake recipe lightened with a meringue to make it lighter and fluffy. A little more intensive than a regular pancake but definitely worth the added effort. Blog post Recipe
Waffles – The standard waffle recipe lightened with a meringue to make a lighter, crispier product. Quicker to make than belgian waffles but takes longer than basic waffles. Blog post Recipe
Cakes and Tortes
All American Chocolate Butter Cake – A recipe from the Cake Bible by Rose Levy Beranbaum. Used in the Chocolate Raspberry Ganache cake episode. A very tender, rich, moist, delicate chocolate cake. Contrast with the devil’s food chocolate cake which is fluffier and sturdier and less moist. Blog post Recipe
Banana Cake – A very moist cake that tastes like Banana bread but has the texture of a cake. No nuts or additives but the recipe is flexible enough to have them added in. Blog post Recipe
Cake Pops – A very reliable ratio of cake to icing for your cake pop venture. Blog post Recipe
Carrot Cake – A simple cake with a hint of cinnamon. My recipe doesn’t have raisins or nuts but is flexible enough to just add them in if you’d like. Blog post Recipe
Chocolate Genoise – A recipe from the Cake Bible similar to the Vanilla Chiffon Genoise. It is light and spongy and has few ingredients. Used in the Triple Chocolate Cake episode. Blog post Recipe
Chocolate Mousse Cake – A decadent but light chocolate mousse layer complemented by a thin devil’s food chocolate cake layer, raspberry jam, fresh raspberries, and chocolate ganache. Blog post Recipe
Chocolate Raspberry Ganache Cake – A recipe from the Cake Bible by Rose Levy Beranbaum. Includes the All American Chocolate Butter cake recipe and the directions for making the Chocolate Raspberry Ganache cake variation. Blog post Recipe
Devil’s Food Chocolate Cake – A dense and super chocolaty cake that is very moist. A personal favorite. This recipe includes the amounts to make two 9″ round layers as well as how to make enough batter to make the cake seen in the Simple Tiered Cake episode. Blog post Recipe
German Chocolate Cake – This version is made with devil’s food chocolate cake and chocolate swiss buttercream. The filling is made with eggs, coconut, and pecans. Blog post Recipe
Maraschino Cherry Pound Cake – A simple pound cake recipe that I developed for the Mezzetta sandwich competition. Try using different liquors and extracts to play on the cherry flavor. For the competition I grilled the pound cake for extra flavor complexity. Blog post Recipe
Piña Colada Cake – Vanilla coconut genoise cake, pineapple filling, iced with light and airy coconut swiss buttercream. Garnished with toasted coconut, strawberry powder, and maraschino cherries. Blog post Recipe
Pumpkin Cake – A extra moist pumpkin spice cake. Designed for a 6-cup bundt cake pan but can easily be doubled and made in two 9″ cake pans (any larger and the edges may burn). Blog post Recipe
Red Velvet Cake – This extra moist red velvet cake is also extra delicate. It features a light chocolate and slight tangy buttercream flavor. Be sure to plan on applying a crumb coat – this cake is pretty crumby! This cake is feature in the red velvet scrabble cake episode! Blog post Recipe
Sachertorte – A classic Viennese/Austrian torte. This recipe includes the torte, an apricot glaze, and the chocolate ganache glaze. The cake has a rich melt-in-your-mouth texture (despite feeling dry to touch) and is pretty easy to make. Blog post Recipe
Strawberry Spiral Cake – A recipe I found in the Every Day with Rachael Ray magazine. This cake is made with a sturdy chiffon genoise-like cake and is rolled jellyroll or roulade style to create vertical layers when sliced! This cake is iced with strawberry french buttercream. Blog post Recipe
Triple Chocolate Cake – A recipe from the Cake Bible. It combines chocolate praline sheets, chocolate genoise (a sponge cake), and whipped ganache icing. This recipe tells you how to put it together but you’ll need each of those separate recipes if you want to make any of them from scratch. It’s a little quicker if you go to the blog post and scroll to the bottom if you want to download them all. Try customizing the triple chocolate cake with your own chocolate cake or chocolate icing. Blog post Recipe
Vanilla Chiffon Genoise – A light airy vanilla cake that is tender and moist but sturdy enough to use as a middle cake tier. Has a very high amount of separated eggs and is very meringue-like in texture. Blog Post Recipe
Vanilla Coconut Genoise – A very soft tender cake with a great deal of moistness. Use shredded coconut for a more delicate cake and dessicated coconut for a sturdier cake. Blog post Recipe
White Chocolate Mousse Cake – Combines devil’s food chocolate cake, white chocolate mousse, and passionfruit miroir glaze. A very light an airy dessert with a tangy fruit bite. Blog post Recipe
Yellow Butter Cake – A dense, buttery, soft cake. Perfectly complements any icing and flavors. Easy to make and ingredients are readily available. Blog post Recipe
Cheesecake
Grasshopper Cheesecake – A creamy cheesecake inspired by the grasshopper cocktail which is creme de menthe, creme de cacao, and cream. Made with a chocolate cookie crumb crust. Blog post Recipe
New York Style Deli Cheesecake – The original cheesecake recipe modified to make the Grasshopper cheesecake. Recipe
Chocolates
Chocolate Praline Sheets – Combines tempered chocolate, caramel, and toasted hazelnuts. Use these instead of fondant to create a unique look on your cake. Or you can just enjoy them on their own. Blog post Recipe
Classical French Pastries
Apple Cobblers – Buttermilk biscuit dough on top of basic apple pie filling. Blog post Recipe
Apple Turnovers (and sacristans) – Puff pastry dough that creates lots of flaky layers when baked. Blog Post Recipe
Eclairs and Cream Puffs – Pate a choux dough. A light dough when baked becomes airy and hallow. Blog Post Recipe
Napoleons – This recipe combines puff pastry dough with apricot glaze, diplomat cream, and poured fondant. If you want to make any of those components from scratch you’ll have to download those separately. It easier to get them all if you go straight to the blog post and scroll to the bottom. Blog Post Recipe
Cookies
123 Dough – A simple reliable shortbread recipe. This dough does not spread when baked and is good for cut out cookies and tart shells. 123 refers to the ratio of sugar:butter:flour (respectively) with 1 egg added for every pound of flour. Blog post Recipe
Basic Brownies – A simple brownie recipe. Used to make the Haunted Graveyard Brownies. Blog post Recipe
Biscotti – Biscotti means “twice baked” which refers to the biscotti dough being baked, sliced, and then baked again. This master recipe is extremely easy to customize with all kinds of flavors. Blog post Recipe
Blondies – A simple blondie recipe that was used in the Earl Grey blondie episode. Blondies are similar to brownies but instead taste more like chocolate chip cookies with a warm caramel and molasses flavor. Blondies are great to use for flavor experimentation because of their naturally delicate flavor so try using different kinds of oils, extracts, and nuts to make this recipe your own! Blog Post Recipe
Chocolate Chip Cookies – A sturdier version of the classic cookie. Especially chewy when made with bread flour. Blog Post Recipe
Coconut Macaroons – Soft chewy cookies with a strong coconut flavor. These also have a little almond added for extra flavor. They are good for bake sales because they do not need to be refrigerated and hold up well to heat and humidity. Blog post Recipe
Gingerbread Houses – This reliable recipe gets easier to handle if you allow it to stale overnight. Be sure to use a stiff royal icing as glue and for decorating! Here is the template for the Gingerbread houses. Blog post Recipe
Homemade Samoas – Oh yes the Girl Scout cookies made from scratch – even the caramel! A soft tender shortbread cookie topped with a homemade caramel coconut mixture and finished by dipping and drizzling with chocolate. Blog post Recipe
Linzer Cookies and Tarts – A very dry cookie with a fruit (usually raspberry) filling. The cookie dough is great for cut out cookies and when baked tastes strongly of hazelnuts and clove. If made with a filling that does not need to refrigerated, the cookie or tart doesn’t need to be refrigerated. The recipe calls for pastry flour and bread flour – if you have them use them! But I forgot to change that part since I left school – just add the flours together and use all-purpose flour. Blog post Recipe
Pecan Tassies – These easy-to-make cookies look like mini pecan pies! Blog post Recipe
Pesche, Italian Peach Wedding Cookies – A dense chewy shortbread-like cookie that has a filling (traditionally peach pastry cream) sandwiched in between two cookies and is finished by brushing on peach brandy and rolling it in granulated sugar. Blog post Recipe
Pistachio Macarons – A french style macaroon made with a meringue. Light and airy, yet moist with a melt-in-your-mouth texture. Blog post Recipe
Snickerdoodles – A vanilla and cinnamon sugar cookie especially admired for being soft and chewy. I find that baking one tray with a sheet pan on the rack underneath it at 350 degrees F for 9 – 11 minutes makes perfect cookies even if left on the sheet pan and exposed to carry over cooking. Blog Post Recipe
Tarantula or Spider Cookies – A dense chocolate cookie with pretzels coated with chocolate and topped with chocolate sprinkles and m&m’s. Great for Halloween. Blog Post Recipe
Toasted Almond Japonaise – A very light, crisp meringue cookie with crunchy bits of almonds in every bite. Blog Post Recipe
White Chocolate Toffee – A personal favorite. Thin slightly chewy cookies with a crisp toffee bite throughout. Blog Post Recipe
Custards
Chai Tea Flan – A soft, sweet yet bitter caramel top and sauce with a cool creamy body with a warm hint of chai tea. Blog Post Recipe
Creme Brulee – A crisp, sweet yet bitter caramel surface with smooth creamy body. Blog Post Recipe
Dessert Drinks
Lemon Drop – Vodka lemon gel underneath a tart lemon curd topped with fresh vanilla whipped cream and served with a lemon thyme cookie. Blog post Recipe
The Monkey’s Lunch – Chocolate cake covered with soft ganache underneath a creamy panna layer filled with Godiva liqueur, Bailey’s Irish Cream, Kahlua, and a hint of banana liqueur – served with fresh vanilla whipped cream and a vanilla cookie. Blog post Recipe
Peach Bellini – Smooth peach panna cotta topped with raspberries suspended in a sweet peach champagne gel served with an almond lace cookie. Blog post Recipe
Dessert Sauces
Black Currant Melba Sauce – Melba sauce is made with preserves and simple syrup. Black currant has a warm earthy almost raisin like flavor that complements most savory and sweet foods. A very simple sauce to make – used in my dessert sushi. Blog post Recipe
Blueberry Confit – An easy to make confit that is very similar to a reduction sauce. Uses fresh blueberries to provide texture. Blog post Recipe
Five Dessert Sauces – This recipe includes the five dessert sauces used in the dessert sushi episode: Black currant melba sauce, lemongrass ganache, strawberry mango compote, spicy peanut caramel sauce, and wasabi creme anglais. Blog post Recipe
Ganache – A very easy to make chocolate dessert sauce made with chocolate and heavy cream. Great for cake fillings, decorating, glazing and coating, as a sauce, as chocolate fondue, and for making candies and tartlettes. The recipe includes tips on how to alter the recipe for a soft ganache or firm ganache. Recipe
Lemongrass Ganache – Ganache is a sauce made with heavy cream and chocolate. This sauce is particularly firm so increase the amount of heavy cream if a more sauce-like consistency is desired. Lemongrass has a faint lemon flavor that isn’t as tart (kind of like froot loops). Used in the dessert sushi episode. Blog post Recipe
Macerated Berry Reduction Sauce – A recipe I developed for the Mezzetta sandwich competition. Combines viognier wine and orange teriyaki sauce and soaks berries for up to 2 days. Afterward, reduce the sauce to 220 degrees F to create a deep earthy and sweet sauce. Blog post Recipe
Raspberry Reduction Sauce – A recipe adapted from the Cake Bible by Rose Levy Beranbaum. Used in the Chocolate Raspberry Ganache cake episode. A very tart and sweet sauce that is great for flavoring cakes and icings or using as a sauce for plated desserts. Try customizing with different kinds of fruits. Blog post Recipe
Spicy Peanut Caramel Sauce – Caramel sauce is very common sauce often used to complement chocolate desserts. This version used peanut butter and cayenne to create a complex sweet savory sauce. For a plain caramel sauce leave out the cayenne and peanut butter. Used in the dessert sushi episode. Blog post Recipe
Strawberry Compote – A much thinner compote compared to the strawberry mango compote. Easy to adjust by adding more or less water/sugar and by substituting different fruits. Blog post Recipe
Strawberry Mango Compote – A compote is basically a fruit salad that has been cooked on the stove with juice or water and thickened with cornstarch. Adjust the cornstarch and liquid added to change consistency and the fruit can be substituted for most other fruits. Used in the dessert sushi episode. Blog post Recipe
Wasabi Creme Anglais – Creme anglais is a popular egg-based sauce that is also the base for ice cream. It has almost no flavor on its own so it is very easy to flavor. Wasabi creme anglais imparts a fresh spiciness that still complements sweet items. Replace the wasabi to flavor it any way you’d like. Used in the dessert sushi episode. Blog post Recipe
Vanilla Pastry Cream Sauce – A thinner version of the pastry cream (and diplomat cream) recipe that was used to fill the eclairs and cream puffs. This sauce is very easy to customize by altering the cornstarch (for different thicknesses) and sugar (for a sweeter or milder sauce). Doesn’t pipe well, but works great as a drizzle. Keep in mind it thickens when chilled! Blog post Recipe
Fillings
Cream Cheese Filling – This is actually the cream cheese filling from the Libby’s Pumpkin Roll recipe but it makes such a great standard recipe I thought it should stand on its own! This recipe has been doubled and tripled for your convenience and if you want it to be more icing-like just add powdered sugar until you get the desired consistency. Blog Post Recipe
German Chocolate Cake Filling – This filling is made with eggs, coconut, and pecans. Blog post Recipe
Lavender Inlay / Pastry Cream – This pastry cream is not as thick as the pastry cream used in the pate a choux episode. It’s great for filling cake or even as a quick topping. Blog post Recipe
Marzipan – This dough-like candy has a strong almond paste taste and is commonly used as fillings in candies as well as creating figurines on top of cakes. Available in grocery stores in a tube or a can. Blog post Recipe
Pastry Cream / Diplomat Cream – This pastry cream is a dense cream good for filling pate a choux or baked pie shells for cream pies. Added with whipped cream it becomes diplomat cream which is a lightened pastry cream with all the flavor of pastry cream.
Blog post Recipe
Pineapple Filling – A creamy smooth tart filling made with fresh pineapple and pineapple juice. You can easily use canned pineapple to save on prep time. The filling burns easily so use a double boiler if you’re afraid of burning it. Blog post Recipe
Raspberry Ganache – A recipe from the Cake Bible by Rose Levy Beranbaum. Used in the Chocolate Raspberry Ganache cake episode. A very rich ganache that can be easily used as an icing. Requires a raspberry compote such as the raspberry reduction sauce recipe (from the same episode). Blog post Recipe
Bananas Foster (Bananas Flambe) – The popular banana dish made with rum and banana liqueur, cinnamon, and caramel. Ignited and served immediately with pastry or ice cream. Blog post Recipe
Frozen Desserts
Blackberry Mint Granita – Similar to sorbet except you can make it without an ice cream maker and the ice crystals are larger resulting in a grainier product. Easy to substitute in your choice of fruit juice and customize. Blog post Recipe
Mint Chocolate Chip Fudge Ripple American Style Ice Cream – Ice cream made using the American style method is significantly easier since it does not have any cooked eggs in it. Adjust the ganache with heavy cream for a softer swirl or extra chunky, or add in simple syrup/corn syrup to make it a chocolate syrup swirl. Use peppermint extract for a stronger mint flavor as too much alcohol (creme de menthe) will prevent freezing. Easy to adjust, just be sure to read the blog post. Blog post Recipe
Grapefruit Sorbet – A simple recipe to change to any fruit flavor you’d like. Made using simple syrup and fruit juice. Blog post Recipe
Plum Sauce Ice Cream – A recipe I developed for the Mezzetta sandwich competition. Has a tangy savory and mild sweet taste along with a touch of lavender. Made using the French style method. Blog post Recipe
Saffron Ice Cream – This recipe is made using the french style method of making ice cream which is basically to make a creme anglais and then freeze it in an ice cream machine. Customizing the flavor is very easy. Saffron provides a rich exotic flavor that I think tastes like rum raisin, vanilla, and caramel all rolled into one. Blog post Recipe
Fruit
Candied Apples – A classic Fall treat. Hard candy coating over a fresh apple, coated with nuts. Try customizing the recipe by using spices and herbs and different kinds of juices. Blog post Recipe
Caramel Apples – Another classic Fall treat. Soft caramel coating on a fresh apple. Try customizing the recipe by stirring in a little peanut butter or using spices and herbs. Blog post Recipe
Gum Paste / Fondant / Modeling Chocolate
Gum paste recipes by Keith Ryder. Blog post Recipe
Poured Fondant – This recipe has been updated as of January 22, 2012. Glazing fondant or poured fondant is used to decorate cakes, petits fours, and napoleons. The new recipes are much easier to make but are less true to real poured fondant. Visit the recommendations page to see Caullet glazing fondant (a commercially available glazing fondant). Blog post Recipe
Rolled Fondant – Fondant used for covering cakes. I still prefer to use commercially made fondant but many of you have been asking for a reliable recipe. I still recommend the marshmallow fondant video on youtube which is easier and tastes better than traditional fondant (at least in my opinion). Be sure to practice with this recipe before using it for a special occasion. Recipe
Stiff Modeling Chocolate – A recipe from the Cake Bible by Rose Levy Beranbaum. Used in the Chocolate Raspberry Ganache cake episode. An easy to make modeling chocolate that sets up hard and brittle. Long shelf life and easily becomes pliable with a little kneading. Blog post Recipe
Icings and Glazes
American Buttercream – A simple icing made with butter, shortening, and powdered sugar. Great for adding decorations or for icing cookies. When made with only shortening it is referred to as grease cream. Used in different episodes including the 1-2-3 dough episode and the Haunted Halloween brownie episode. Blog post Recipe
Apricot Glaze – This glaze is a lot more popular in desserts than what many people think. Apricot glaze is used on fruit tarts to keep the fruit fresh, moist, and shiny. It is also used on lemon tarts to keep the curd fresh, moist, and shiny as well. It is also used in the sachertorte recipe as an alternative to used apricot preserves as a filling. Try using different kinds of preserves and liquors to customize the flavor and make it your own! Blog post Recipe
Caramel Swiss Buttercream – A recipe developed from an Italian buttercream version. More involved than a regular buttercream because it uses a caramel creme anglais for flavor. The anglais also greatly reduces its shelf-life at room temperature so store refrigerated. Blog post Recipe
Chantilly Cream – A fancy name for sweetened whipped cream (though some would argue that chantilly cream is always sweetened while whipped cream may or may not be). A standard ratio is 1# of heavy cream to 1 – 1 1/2 ounces of sugar. Most people eye ball the ingredients when making whipped cream but this recipe can help standardize your recipes. Chantilly can be used as a garnish, filling, or icing but it must be refrigerated and does not keep for very long. Recipe
Chocolate Ganache Glaze – Different from standard glazes in that regular glazes are usually made with chocolate and shortening. Ganache is made with heavy cream, butter, and chocolate (and sometimes liquor for flavor) so it has a very rich flavor with a melt-in-your-mouth texture. The recipe also includes generic directions on how to glaze a cake. You may need to change the steps to suit your specific cake. This glaze was used in the sachertorte episode. Blog post Recipe
Chocolate Swiss Buttercream – An easier to make buttercream than the Italian buttercream. This butter cream is made by warming egg whites and sugar on a doubler boiler before whipping. Originally aired with the simple tiered cake episode but the German Chocolate Cake episode is a better demonstration. Blog Post Recipe
French Buttercream – A rich and decadent icing with lots of body. Easier to make than Italian buttercream but uses the same overall process. This icing was used to ice the strawberry spiral cake. Blog post Recipe
Fudge Frosting – A rich but easy to make icing. This icing was used to ice the yellow cake. This recipe is from Bringing Home the Baking by Quincella C. Geiger. Blog post Recipe
Grease Cream / American Buttercream – A very basic icing that is used mostly for decorating since it’s almost all shortening and powdered sugar. Used in the Haunted Graveyard Brownie episode. Blog post Recipe
Light and Airy Coconut Swiss Buttercream – This buttercream has less butter in it than a traditional swiss buttercream. It’s softer and lighter than a regular swiss buttercream but it also takes longer to firm up in the fridge including prior to icing and on your iced cake. Take out the coconut flavoring and coconut milk to make it your own flavor – the texture may change slightly. Blog post Recipe
Royal Icing – The standard icing used for gluing and piping especially intricate designs. Dries very stiff and is great for piping on parchment paper for movable designs. Blog Post Recipe
Royal Icing 2 – This is a variation of the above royal icing. It is a little stiffer right from the start. It also includes a double batch. Blog post Recipe
Vanilla Italian Buttercream – A superior buttercream favored by many pastry chefs. Excellent velvety, creamy, soft, and airy mouth-feel with a great sheen. However, it is expensive, time consuming, a requires a higher level of skill. It is made by heating a sugar syrup on the stove to 250 degrees F which is then slowly poured into a whipping French/cold meringue. Blog post Recipe
Whipped Ganache Icing – Whipping up ganache makes it act similar to whipped cream and chocolate mousse. Try it for a quick icing – just be careful not to overwhip it. Blog post Recipe
Pastries
Baklava – A popular Greek pastry with variations throughout the Mediterranean and Middle East. It is said to originate from Turkey. A flaky pastry made with layers of filo dough, walnuts, pistachios, and butter. It is finished with a honey syrup that is flavored with a little lemon. Blog post Recipe
Beignets – Fried dough (doughnut-like) pastries popular in New Orleans and in some parts of Europe. This version is not cream filled, but are very easy to make. Try making them bite-sized for a fun party food! Blog post Recipe
Funnel Cake – A delicious fried dough treat that has a fun appearance. Funnel cake usually soft pieces and very crispy pieces within the same pastry. Funnel cake is very easy to make and very economical. As long as you have enough vegetable oil for frying, you probably have all the ingredients in your fridge and pantry now. Try serving it with different dessert sauces. Blog post Recipe
Pet Friendly
Carob Peanut Butter Crunch Balls – Super tasty treat for your dog! Uses carob as a chocolate substitute. Don’t be shy, it’s tasty for humans too. From the book Doggy Desserts by Cheryl Gianfrancesco Blog post Recipe
Salad Bones – Biscuit or bread-like cookie treats with a herb and vegetable flavor. Ingredients are typically already in your home. Easy to make and even tasty for humans! From the book Doggy Desserts by Cheryl Gianfrancesco Blog post Recipe
Petits Fours
Frangipan – A dense almond paste cake great for making petit four glace. Blog post Recipe
Smores Tartlettes – A unique petit four that combines a graham cracker crust, firm ganache, and homemade marshmallow topping. Easy to make but does take some time to prepare (cool off from the oven, chill in the fridge). Blog post Recipe
Pies
Apple Pie with Streusel Topping – A standard apple pie jazzed up with orange and lemon. Topped with streusel, a crumb topping that can be powdery or chunky resulting in variety of texture. Streusel is great for fruit muffins or apple crisps. Blog post Recipe
Basic Pie Dough – A great master recipe that is reliable time after time and adapts well to alterations. Useful for fruit pies, pumpkin pie, quiche, cream pies, and more. The demo includes how to roll out the dough and make a flute pie shell. Blog post Recipe
Blackberry Pie – A late Summer favorite. This recipe includes blackberries that have been pureed and the seeds removed and blackberries that were not pureed. Blog post Recipe
Kahlua White Russian Pie – A cream pie with a mousse-like texture that tastes just like the cocktail. Made with a chocolate cookie crumb crust. Blog post Recipe
Lemon Meringue Pie – A popular Spring dessert. A tart creamy lemon filling in a pre-baked pie shell topped with a French meringue that is lightly toasted. Blog Post Recipe
Pecan Pie – A popular pie for the holidays but good year round! Made with whiskey to give it an extra Western feel. Blog post Recipe
Pumpkin Pie – The popular Thanksgiving pie. Make it your own by changing the spices and flavorings. Blog post Recipe
Pumpkin Mousse Pie – My favorite recipe. This a great alternative to baking pumpkin pie and is super easy to make. Includes nilla wafer crust recipe. Blog post Recipe
Shoofly Pie – A Pennsylvania Dutch favorite. Made with the basic pie dough. The filling is a chewy yet fluffy molasses layer and is topped with a light crumb topping. Great for dessert, even better as breakfast. Blog post Recipe
Strawberry Chiffon Pie – A fruit mousse pie that is lightened with an egg white meringue. Use frozen strawberries to enjoy it year round. Blog post Recipe
Sweet Potato Pie – A soft custard-like pie that tastes like pumpkin pie but has a starchier texture. Great when served warm or served with whipped cream. Blog post Recipe
Turtle Pie – A candy bar in pie form. Features an Oreo cookie crust, toasted pecans, caramel, chocolate mousse, and whipped cream topping. Blog post Recipe
Plated Desserts
The Cherries, Berries, and Plums (oh my!) Dessert Sandwich – A plated dessert sandwich I developed for the Mezzetta sandwich competition of 2011. It combines the maraschino cherry pound cake, plum sauce ice cream, and macerated berry reduction sauce recipes. It also has directions for plate-up. Blog post Recipe
Roulades
Jellyroll Sponge – A soft, light, spongy cake that is flexible enough to roll up. Fill it will jelly, buttercream, whipped cream, or any soft spread. Blog post Recipe
Pumpkin Rolls – The popular Libby’s brand pumpkin puree recipe. Easy and straightforward its sure to be a new holiday favorite! Blog post Recipe
Savory
Basic Crackers – A simple master recipe to make crackers from scratch. Make them thin for crispy crackers or roll them thicker to have a richer buttery cracker. Easy to customize. Blog post Recipe
Candied Sweet Potatoes – A very easy recipe that is a popular side dish for Thanksgiving dinner. Use lots of butter and brown sugar for an even saucier casserole. Blog post Recipe
Poutine – A Canadian dish that combines french fries, cheese, and gravy! The recipe attached includes America’s Test Kitchen’s french fry recipe and a basic gravy recipe. Blog post Recipe
Quiche – A basic baked custard that’s good for breakfast, lunch, or dinner. Easy to customize. Blog post Recipe
Spicy Honey and Garlic Glazed Green Beans – A great side dish to shake up your standard green beans. Try it with your Thanksgiving dinner or with ranch oven baked chicken. Blog post Recipe
Graham Cracker Crust recipe – A basic recipe great for cream pies and cheesecakes. Can be used to make cookie crumb crusts like oreo and nilla wafer. The graham cracker and cookie crumb crust recipe is very flexible. You will have to alter the recipe depending on the type of crumbs you use and if you choose to use an egg white or not. If the crumbs are somewhat moist you should be able to use less butter. If you use egg whites you should also be able to use less butter. Your crumbs should be wet enough to form a compact ball when squeezed but dry enough that they don’t make a squishy noise or drip liquid. Too much butter and the fat from the butter will act like pan release for the crumbs and they won’t stick together. Egg whites help make a stronger crisper crust and I highly recommend using it especially for crusts you plan to remove from the pan or tin. As seen in the pumpkin mousse pie episode As seen in the Grasshopper Cheesecake episode Recipe
Rice Crispy / Puffed Rice Treats – The popular childhood treat. Used in the Haunted Graveyard Brownie episode to make fondant ghosts. Blog post Recipe
