Peanut Butter Pattie Truffles Biaggi s - Aaron King

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1 Peanut Butter Pattie Truffles Biaggi s - Aaron King Yield approx. 10 dozen Ingredients: 1 pound mascarpone 1/2 pound cream cheese 3 cups crushed Peanut Butter Patties cookies Semi-sweet chocolate, melted White chocolate, melted 1. Beat mascarpone and cream cheese in a large mixing bowl with a paddle attachment on medium speed until creamy. 2. Add Peanut Butter Patties pieces and mix well. 3. Roll mixture into 1 inch balls. Place in freezer for 20 minutes to firm up. 4. Remove from freezer and dip in chocolate. 5. Place in single layer on parchment lined sheet pans. 6. Refrigerate until firm. 7. Garnish with white chocolate drizzle.

2 Spiced Peanut Butter Pattie Hot Chocolate Biaggi s - Aaron King Yield approx. 1/2 gallon 4 cups Vitamin D Milk 1 cup Heavy Whipping Cream 1 cup Semi sweet chocolate chips 1 cup finely chopped Girl Scout Peanut Butter Pattie Cookies 2 tablespoons brown sugar 1/3 cup creamy peanut butter 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg salt to taste 1. In a medium saucepan, heat milk and heavy cream to 165 F, or until you see foamy bubbles begin to form around the edges. Don t bring to a full, rolling boil. 2. Pour chocolate chips and finely chopped Peanut Butter Pattie cookies and stir constantly until all of the chocolate is melted. 3. Add peanut butter, brown sugar, cinnamon and nutmeg, again stirring until incorporated. 4. Using a hand immersion blender pulse until completely smooth. 5. Season with salt to taste. Garnish with whip cream, Peanut Butter Patties crusted marshmallows.

3 Fresh Thin Mint Cheesecake with a White Chocolate Mint Sauce Loft Sarah Stohlmann Ingredients: Cheesecake 2 lbs cream cheese 1 1/4 c sugar 1 1/4 c sour cream 5 eggs 1 1/2 c Cream 1 c Fresh Mint Crust 1 box Thin Mints Melted Butter Ganache Topping 1c cream 1c dark chocolate 1. Preheat oven to 325*. 2. Let cream cheese, sour cream, and eggs come to room temperature, about 30 minutes. 3. In sauce pan on low heat, add cream and mint leaves and reduce to half. Cool and puree in food processor. Strain and set aside. 4. In food processor add thin mint cookies and pulse till fine crumbs. Melt butter and slowly add to cookies. Add just enough butter till the cookie crumbs come together and resemble wet sand. Press into a parchment lined 9 x 13 pan and set aside. 5. In mixer beat cream cheese. Slowly add sugar. Add sour cream and mix to combine. Slowly add eggs one at a time, and scrape bowl. Add cooled mint cream mixture and beat till smooth. Pour into pan and bake in oven for minutes or until middle of cheesecake is set. Cool in oven for 30 minutes with oven door open. 6. For topping, in saucepan heat cream till just boiling, take off heat and add chocolate. Let sit for 5 minutes and whisk till smooth. Pour over cooled cheesecake. Chill in refrigerator for several hours or overnight. Run knife around outside of pan, cut and serve. Sauce 1 c white chocolate 1 1/2 c cream 1 c mint leaves Heat cream till almost boiling, add mint, and cover. Let steep for 15 minutes. Bring back up to heat and add chocolate. Whisk till melted. Cool slightly and puree. Strain.

4 Big Mama s You Make Me Wanna Shout Out Pudding Big Mama s Kitchen & Catering Patricia Barron This dessert is easy to prepare, absolutely delicious, and the final product is beautiful. Use a round or square glass baking dish that s about 9 inches wide and 5-6 inches deep to reveal each decadent layer of this scrumptious dessert. Yield approx servings Ingredients: 1 cup margarine (2 sticks room temperature) 2 cups sugar 6 eggs 2 cups walnuts chopped 2 cans crushed pineapple (15 oz cans) drained keep separate 3 boxes of Shout Out Girl Scout Cookies 32oz of whipped topping In a food processer, grind Shout Out Cookies to a consistency of sand In a separate mixing bowl, cream margarine and sugar then add eggs Beat until mixture is fluffy Assembly: 1. In the baking dish, spread about two cups of the ground Shout Out Cookies in the bottom of the dish 2. Then spread about a cup of the fluffy egg-sugar-margarine mixture 3. Sprinkle about 1 cup of walnuts 4. Spread one can of the drained crushed pineapples 5. Repeat steps 1 4 until the dish is just about full 6. The last layer should be the ground Shout Out Cookies 7. Let mixture sit overnight then spread whipped topping on 8. Refrigerate for 2 hours before serving

5 Strawberry Lemonade Cupcakes Jones Bros. Cupcakes - Bill Jones Yields 24 Ingredients 3 ¼ cups (13 oz) cake flour 1 ½ Tbsp baking powder ¼ tsp salt 1 Tbsp vanilla extract 1 cup of diced strawberries Zest of 3 lemons 3 Tbsp fresh lemon juice 1 cup + 2 Tbsp milk ½ cup + 6 Tbsp (7 oz) unsalted butter 1 ¾ Cups (12.25 oz) granulated sugar 5 large egg whites (6 ¼ oz) room temp Directions 1. Preheat oven to Line cupcake pan with liners. 3. In a large bowl, sift cake flour, baking powder, and salt. 4. In a small bowl, stir vanilla, lemon zest, and juice into milk. 5. In a large bowl, cream butter and sugar until pale. Add flour mixture alternating with milk mixture. 6. In another bowl whisk egg whites until stiff peaks form. Fold into batter. 7. Fold strawberries in last. 8. Place a Lemonades cookie in bottom of cupcake cup. 9. Pour in batter and fill just over half way. 10. Bake at 350 for 18 to 20 min. or until cake springs back when lightly touched.

6 Lemon Buttercream Jones Bros. Cupcakes - Bill Jones Yields 3 cups Ingredients 1½ cup (12 oz) of unsalted butter ½ cup (4 oz)of vegetable shortening 2 lbs powdered sugar 2 Tablespoons meringue powder 1 pinch of salt 1 large egg room temp 4 Tablespoons buttermilk 1 ½ cups of lemon curd Directions 1. In large bowl, cream shortening and butter with electric mixer. 2. Gradually add sifted sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. 3. When all sugar has been mixed in, icing will appear dry. 4. Add extract. 5. Add curd and beat at medium speed until light and fluffy. 6. Add buttermilk as necessary.

7 Chococo Pecan Torte Vivace - Tina Tweedy Crust 16 ounces chopped pecans 1 cup granulated sugar pinch salt 1 cup unsalted butter 1. Butter and line a 9x13 inch pan with parchment paper. 2. Combine all ingredients and mix in mixing bowl with paddle attachment. 3. Spread in pan and bake at 350 until sugar is caramelized and bubbly. Approx 20 min 4. Allow to cool. Ganache: 8 ounces heavy cream 8 ounces semisweet chocolate, chopped 3 T unsalted butter 3 T corn syrup 1 box Girl Scouts Caramel Delights, chopped 1. In saucepan, bring cream to a boil 2. Pour cream over chocolate, stir until completely melted 3. Add butter and corn syrup and mix until combined. 4. Spread ganache over crust and sprinkle evenly with cookies. Chill to set. Coconut/Pecan Brownie: 2 cups granulated sugar ½ cup butter pinch salt 1 cup flour ¼ cup cocoa powder 1 T corn syrup 1 teasp vanilla 2 eggs 1 cup pecan pieces 1 cup toasted coconut 1. Butter and line another 9x13 pan with parchment 2. Combine sugar, butter and salt in mixer with paddle attachment for 2 minutes on low. Then set to medium and mix for 5 minutes. Should look pale and creamy. 3. Sift flour and set aside. 4. Add cocoa powder to butter mixture and mix until incorporated, scraping sides of bowl. 5. Add corn syrup and vanilla and mix to blend. Add eggs one at a time, mixing after each. Add flour and mix just til blended. 6. Spread into pan and sprinkle with coconut and pecans. 7. Bake at 350 for about 20 minutes or until set. 8. When brownie cools, invert onto ganache layer in other pan. Toffee Buttercream: 1 pound unsalted butter, cool and cut into 1 cubes 3 ounces semisweet chocolate 1 pound brown sugar 2 ounces corn syrup 2 ounces water 5 egg yolks 2 cups toasted coconut 1. Melt chocolate and set aside 2. Combine sugar, corn syrup and water in a saucepan and bring to a full rolling boil 3. While sugar is cooking, begin mixing eggs on high. When sugar is boiling, carefully (very hot!!) pour into eggs in a slow stream along side of bowl. 4. Whisk on high until room temperature, then add butter, while mixing on low, one cube at a time. Whisk in chocolate. 5. Spread buttercream over brownie layer and sprinkle with coconut. Chill in pan at least 2 hours. 6. Cut into desired size pieces

8 Caramel delite Truffles The Flatiron Cafe - Jennifer Coco Ingredients 8 oz. bittersweet chocolate 61% cacao) chopped 1/2c. heavy cream 1 T. liqueur (or substitute 1 tsp. extract of your choice) 1/4 t. coarse salt Unsweetened cocoa, for rolling OR Toasted coconut, for rolling Caramel sauce 1. Place chocolate in a bowl. Bring cream, coconut rum, and salt to a simmer in a small saucepan. Pour over chocolate, and let stand for 2 minutes. Whisk until smooth. 2. Pour chocolate mixture into an 8-inch square baking dish & refrigerate until chilled (about 30 min.) 3. Scoop balls of chocolate mixture using a tablespoon or a 1 inch ice cream scoop. Roll balls in cocoa powder or toasted coconut until fully coated. Shake off excess. Drizzle with caramel sauce.

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