Mix all spices together.

This post was submitted by mychefworld.

2 eggs
2 egg whites
1 1/2 cup milk
2 tsp baking powder
1 1/4 cup flour 
4 tbsp unsweetened cocoa powder
4 tbsp unsalted butter (melted)
4 tblsp powder sugar

Mix the 2 eggs, milk, flour, baking powder, cocoa, & powder sugar then add the melted butter.

In a bowl beat the egg whites until stiff peaks form, Then fold the egg whites into the chocolate mixture. Makes about 4-5 large waffles.   

This post was submitted by mychefworld.

2 eggs
2 egg whites
1 1/2 cup milk
2 tsp baking powder
1 1/4 cup flour 
4 tbsp unsweetened cocoa powder
4 tbsp unsalted butter (melted)
4 tblsp powder sugar

Mix the 2 eggs, milk, flour, baking powder, cocoa, & powder sugar then add the melted butter.

In a bowl beat the egg whites until stiff peaks form, Then fold in the egg whites into the chocolate mixture. Makes about 4-5 large waffles.   

This post was submitted by mychefworld.

1. After cooking the sweet potatoes, dicard all water and puree it, add butter, lemon juice, allspice, cinnamon, and salt, mixing after each addition. Set aside.

2. In a mixer beat egg yolks & sugar until they’re a creamy lemon-yellow color, about 2 minutes.  Add the brown sugar mix on high for about 1 min.  Add egg mixture to sweet-potato mixture and stir until yolks are thoroughly incorporated, Add flour mix well, then add buttermilk and stir to incorporate. Set aside.

3. With an electric mixer whip the egg whites until soft peaks form about 2 min. (make sure the mixer is clean & dry)

4. Gently fold egg whites into sweet potato mixture until thoroughly combined (do not over mix). Pour mixture into prepared piecrust and bake on middle rack of oven until the center is firm and set, 35 to 40 minutes. Oven 375 degrees

(Optional) after the pie is baked add 1 cup of small marshmallows on top & place it back in the oven for about 3-4 min just until they are double in size. (do not over bake) drizzle brown sugar sauce over the marshmallows.

Brown Sugar Sauce:
1/2 cup brown sugar
2 tbls corn syrup
1/4 cup butter
1/2 cup heavy cream
1 1/2 tsp vanilla

Combine all ingredients in a saucepan over medium heat. bring to a boil, stirring frequently. Reduce to medium-low and let boil for 5 minutes. Remove from heat. Sauce will thicken as it cools. 

This post was submitted by mychefworld.

Ingredients
MUST USE PAPER-LINED FOIL LINERS
6 large eggs (seperate)
1/4 tsp baking soda
1/4 salt
1 tsp vanilla extract
1 cup sugar
1/2 cup unsalted butter (melted & cooled)
1 cup flour (all-purpose)

3 Milk Combo: (Whisk all ingredients together set aside)
1 can evaporated milk (12oz)
1 can sweetened condensed milk (14oz)
3/4 cup heavy cream
2 tbs rum (optional

Whipped Topping (you can use Cool Whip instead)
1 cup heavy cream
1 tsp vanilla extract
1 tsp rum (optional)
2 Tbs powder sugar

TOPPING: fresh strawberries with strawberry glaze (optional)

Instructions
=> 1. In a mixer whisk egg whites, baking soda, and salt until soft peaks form.

2. On low speed add egg yolk, extracts & sugar . Whisk until combined.

3. Fold in butter & sifted flour until combined.

4. Fill cupcakes half way & bake!

5. With cupcakes still in tins (out from the oven), poke the cakes with a skewer or knife. brush or spoon 3 milk liquid evenly until the milk has been used.

6. Refrigerate until cooled, add whipped cream & fresh strawberries with glaze (optional)

This post was submitted by mychefworld.

INGREDIENTS
1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 tsp vanilla extract
2 3/4 cups all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
2 tbsp white sugar
2 tsp ground cinnamon

DIRECTIONS
Preheat oven to 400 degrees
Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.
Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.

This post was submitted by mychefworld.

Red Velvet Cupcakes

2 1/2 C all-purpose flour
1 1/2 C sugar 
1 T cocoa powder 
1 tsp baking soda 
1 tsp salt 
1 1/2 C vegetable oil
1 C buttermilk 
2 large eggs 
2 T red food coloring 
1 tsp white vinegar 
1 tsp vanilla extract 

Preheat oven to 350 degrees. Makes about 2 – 9″ cake or 18 cupcakes. Add all dry ingredients Set aside. Place all wet ingredients in a bowl of electric mixer. Using the paddle attachment, mix on low speed until completely combined. Mix in dry ingredients Mix for 2-3 minutes, until batter is completely smooth.

Cream Cheese Frosting

16 oz cream cheese 
8 oz unsalted butter 
32 oz confectioners sugar 
2 tsp vanilla extract
for extra creamy add 1 tbsp heavy cream & whip on high (optional) 

Whip all ingredients with electric mixer until completely smooth.

This post was submitted by mychefworld.

Bread pudding:
1 loaf of your favorite bread (we use a Pullman loaf)
3 cups heavy cream
140 g (½ cup plus 2 tbsp.) granulated sugar
38 g (1 1/3 oz.) 61% chocolate
38 g (1 1/3 oz.) 72% chocolate
100 g (3½ oz.) egg yolks
Pinch of salt

Preheat oven to 350 ° F.

Cut crusts off bread. Dice bread into ½-inch cubes.

Fill eight 4-oz. ramekins about halfway with bread.

In large saucepot, bring the heavy cream and sugar to a boil.

Add both chocolates to the hot cream and whisk until even and smooth.

Add yolks and salt, whisking until uniform.

Using a ladle or measuring cup, pour the chocolate mixture over the bread until about ¼-inch from the rim.

Bake puddings in oven for approximately 30 minutes, or until they jiggle.

Bacon crème anglaise:
Makes about 1 qt. of sauce

4 strips of your favorite bacon (we use an applewood-smoked bacon)
2 cups half-and-half
75 g (2 2/3 oz.) granulated sugar
100 g (3½ oz.) egg yolks

Cook the bacon in a skillet until well caramelized.

In a small saucepot, bring half-and-half to a boil.

Add the strips of bacon, but not the excess grease. Cover with plastic wrap or foil and let the bacon infuse for 15 minutes.

Prepare an ice bath by placing an empty bowl into a large container of ice water.

Add sugar to the half-and-half and boil mixture.

Pour about half of the mixture over the yolks, whisk together, then pour back into the saucepot.

Continuously stir the custard mix over medium-high heat with a wooden spoon until the custard no longer looks watery when a finger is drawn across the back of the spoon.

Strain the custard into the bowl on the ice bath and let cool to room temperature. Refrigerate until cold. Store for up to 3 days.

This post was submitted by mychefworld.

1 1/2 cups sugar
1/2 cup heavy cream
1 1/2 cups whole milk
2 tsp vanilla extract
1 pgk vanilla sugar
dash cinnamon
5 large eggs
3 cups cubed croissant bread, about 4 medium

In a large bowl mix all ingredients except the bread. Cut croissants in 1″ cubes & pour over cubed bread & let mix gently, let sit for 10 min. Pour in a baking dish, bake 350 for 25-30 min.
—–
sauce:
1 egg, 1/2 cup sugar, 1/2 cup melted butter, 1 tsp vanilla extract, 1/2 cup butterscotch carmel.

mix egg & sugar until blended, add melted butter, mix well, Pour in sauce pan cook for 3 min on med heat (keep stirring) Pour sauce on the bread pudding. let it sit for an hour for better results. *Serve with vanilla bean ice cream & whipped cream.

This post was submitted by mychefworld.

Filling:
3 pkg (8oz each)Cream cheese, softened
1 can sweetened condensed milk (14oz)
1 can pumpkin puree (16oz)
4 eggs
1 tbs pumpkin pie spice

Topping:
1 pkg (2-3oz)unsalted pumpkin seeds (toast them in a pan with brown sugar 2 tsp)
2 cups Cool Whip

For the crust:
combine cake mix & melted butter in a bowl, press into bottom of ungreased 10″ springform pan.

Filling:
combine cream cheese, & sweetened condensed milk in a mixer bowl. beat on high speed (2 min). add the pumpkin, eggs, & spice. Beat until combined. Pour over prepared crust in pan.

Bake at 375 for about an hour or until set. cool on rack, then refrigerate 2hrs.

Add whipped topping & garnish with toasted pumpkin seeds

This post was submitted by mychefworld.