• 1/2 cup unsalted butter
• 1/3 cup 35% cream
• 1 cup semi sweet chocolate
• 1 egg yolk
• 2 tablespoons rum, scotch or coffee liqueur
• cocoa powder

1. Melt the chocolate, butter and cream together over medium low heat.
2. When mixture is smooth, remove from heat and stir in egg yolk and alcohol.
3. Chill in refrigerator for eight hours.
4. Roll mixture into small balls and then toss into cocoa powder.
5. Refrigerate for up to five days.

 

BROWNIES

• 1/2 cup warm water
• 2 packages active dry yeast
• 1/2 cup plus 1 t. sugar
• 3 1/2 to 4 1/2 cups flour
• 1 t. nutmeg
• 2 t. salt
• 1 t. lemon zest
• 1/2 cup warm milk
• 5 egg yolks
• 1 stick plus 2 T. butter, sliced and softened
• 1 egg, slightly beaten with 1 T. milk
• 1 t. cinnamon
• 1 1-inch plastic baby doll

 

1. Pour the warm water into a small shallow bowl, and sprinkle yeast and 2 t. sugar into it. Allow to rest for three minutes then mix thoroughly. Set bowl in a warm place for 10 minutes, or until yeast bubbles up and mixture almost doubles in volume.
2. Combine 3 1/2 cups flour, remaining sugar, nutmeg and salt, and sift into a large mixing bowl. Stir in lemon zest. Separate centre of mixture to form a hole and pour in yeast mixture and milk. Add egg yolks and, if using a wooden spoon, slowly combine dry ingreditents into the yeast/milk mixture.
3. When mixture is smooth, beat in 8 T. butter, one at a time, and continue to beat for two minutes, or until dough can be formed into a medium-soft ball.
4. Place dough on a lightly floured board and knead, sprinkling up to one more cup of flour over the dough while working it. When dough is no longer sticky, knead 10 minutes more, or until shiny and elastic.
5. Using a pasty brush, coat the inside of a large bowl with 1 T. softened butter. Place dough in bowl and rotate until entire surface is buttered. Cover with a clean dish towel and place in a draft-free location for about 1 1/2 hours, or until dough doubles in volume.
6. Using a pastry brush, coat a large baking sheet with 1 T. butter and set aside.
7. Remove dough from bowl and place on lightly floured surface. Punch down. Sprinkle cinnamon over top, pat and shake dough into a cylinder shape. Twist dough to form a curled cylinder and loop onto the buttered baking sheet. Pinch ends together to complete the circle. Cover with towel and set in draft-free spot for 45 minutes, or until circle doubles in volume.
8. Preheat oven to 375 degrees.
9. Brush top and sides of cake with egg wash and bake on middle oven rack for 25 to 35 minutes, until golden brown. Cool on wire rack. If desired, make a small cut and hide the baby in the cake after it's baked. (Icing will smooth cut over.)
10. To ice cake, combine 3 cups icing sugar, 1/4 cup lemon juice, and 3 T. water. If icing is too stiff, add more water as necessary. Spread over top of cake. Immediately sprinkle colored sugars (green purple and yellow; traditional Mardi Gras colors) in individual rows over top of cake.
11. Serve cake in two- to three-inch pieces.

Pumpkin Rum Pie

Pear and White Chocolate Biscotti

Bourbon Pecan Squares

Base

Filling

Mint Chocolate Cheesecake Brownie

• 2 cups mint favoured chocolate chips
• 1 cup butter
• 4 eggs
• 1 cup white sugar
• 1 cup all purpose flour
• 1/2 teaspoon baking powder

1. Melt the butter and chocolate chips together over low heat. Let cool. 2. Mix the eggs and sugar together, add the chocolate mixture. 3. Stir in the flour and baking powder, stir until just combined.

Mint Cheesecake filling

• 250 grams cream cheese( 1 large package) 1/4 cup sugar 1 egg 1 tablespoon creme de menthe liqueur.

1. Mix all the ingredients together until smooth

Assembly

1. preheat oven to 350'
2. Grease a 13 x 9 inch oblong cake pan
3. Pour half the mixture into pan
4. Pour all of the cheese mixture over the brownie mixture
5. Pour remaining mixture over the cheese mixture.
6. Run a knife all through the mixture to create a swirl effect
7. Bake for 30 minutes
8. let cool and serve warm with ice cream and drizzle with cream de menthe.

• 1/2 cup butter
• 1 1/2 cups white sugar
• 2 eggs
• 2 tablespoons Southern comfort
• 1 cup milk
• 2 1/2 cups all purpose flour
• 4 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/8 teaspoon cloves

1. Cream the butter and sugar together
2. Add the eggs and beat until smooth
3. Add the Southern Comfort
4. Sift the flour, spices and baking powder together
5. Add the flour a bit at a time, alternating with the milk
6. Pour into a greased 9 inch pan and bake 25 - 30 min or until top springs back when lightly touched. Remove from oven and pour glaze over it.

• 1/4 cup white sugar
• 1/4 cup Southern Comfort
• 1/4 cup orange juice

1. Bring to a boil, let sugar dissolve.
2. Let cool 3. Pour over cake