Raspberry Cream Parfait

This dessert is made with several layers that are piped into a champaign flute or a parfait cup. NOTE: You can make the same recipe and substitute for the raspberry jam and graham crackers with Lemon Curd and Nilla Wafers. Raspberry Jam Base (pre-made to be added to the Raspberry Cream Layer): INGREDIENTS: INSTRUCTIONS: Raspberry… Continue reading Raspberry Cream Parfait

Marshmallow Fondant

Yield: This recipe makes about 3 pounds (48 oz) of fondant. INGREDIENTS: INSTRUCTIONS: Coloring Instructions: Add a little icing color to your desired amount of fondant. Knead the fondant with your hands until it absorbs all of the color (I recommend wearing plastic gloves). Add more color as needed to reach the desired hue. Storage… Continue reading Marshmallow Fondant

Chocolate Pudding – Keto

INGREDIENTS: 16 oz. Heavy Whipping Cream 2 teaspoons (1 pkg) unflavored gelatin 4 teaspoons fasweet 1/4 cup cocoa powder 1/4 teaspoon salt 2 teaspoons vanilla extract INSTRUCTIONS: Mix all ingredients in a medium mixing bowl. Mix together with an immersion blender or a whisk. Refrigerate after mixing.

Caramel Pumpkin Tiramisu

From Taste of Home (but with more pictures) Ingredients: 30 crisp ladyfinger cookies (original reciple said 18) 1/2 cup maple syrup (original recipe was half of this) 4 tablespoons bourbon (original recipe was half of this) 1 cup heavy whipping cream, divided 1/4 cup sugar 3/4 cup solid-pack pumpkin 1 teaspoon ground cinnamon 1/2 teaspoon… Continue reading Caramel Pumpkin Tiramisu