Black Forest Cake II
Wonderful chocolate layer cake which is soaked in Kirsch liqueur, with cherry filling.
Refreshing Limoncello Cake
This is a perfect ending to an Italian dinner! A favorite of my family's, this recipe was born as we were trying to figure out how to incorporate our bottles of imported limoncello into a yummy dessert. It's our adult twist on the always refreshing lemonade cake (and surprisingly guilt-free!).
Bosc Pears make their own light syrup right on the stove top. Add a touch of vanilla and orange liqueur, and you have an autumn dessert that won't weigh you down.
Chocolate Ganache Icing
This frosting recipe quickly makes a rich, creamy, and dark chocolate icing with just bittersweet chocolate, brandy, butter, and heavy cream.
White Chocolate Cheesecake with White Chocolate Brandy Sauce
This is a dense cheesecake that is very smooth and melts in your mouth. The white chocolate brandy sauce tops it off. I just nap it over the center of the slice of cheesecake on the plate. I garnish it with mint leaves and either raspberries or strawberries.
Chocolate Orange Fondue
A chocolate and orange piece of heaven, great with strawberries and cake for dipping! For best results use a chocolate that is at least 70 percent cocoa.
Irish Cream Creme Brulee
This is a great twist on an excellent dessert! We first had this at the English restaurant at Epcot, and this is the recipe I came up with the recreate it.
Bananas Foster II
On Father's Day we all tried this delicious dessert, which everyone loved. Bananas warmed in buttery rum sauce over vanilla ice cream.
Zesty Lemon Loaf
This dressed-up pound cake-style lemon loaf has a delicate hint of ginger. The decadence of Grand Marnier makes this lemon loaf special. Great with Earl Grey tea or ice wine.
Golden Rum Cake
My family requests this rummy Bundt cake from me at all our get-togethers. The butter rum glaze makes it special. An easy way to glaze your cake is to pour half of the glaze into Bundt pan, reinsert cake, then pour the rest of glaze over the bottom of the cake. Let absorb well then invert back onto platter.