Portion size
 24

Ingredients

• 1/2 cup (125 mL) butter, softened
• 4 oz (113 g) cream cheese, softened
• 1-1/4 cups (300 mL) all-purpose flour
• 1/2 cup (125 mL) finely chopped hazelnuts

Ganache Filling:

• 4 oz (113 g) semisweet chocolate or bittersweet chocolate, chopped
• 1/2 cup (125 mL) whipping cream
• 2 tsp (10 mL) hazelnut liqueur, (optional)
• 12 whole hazelnuts, (approx)

Instructions

1. In large bowl, beat butter with cheese. Stir in flour and hazelnuts until combined. Place 1 tbsp (15 mL) into each greased mini-muffin cup. Press evenly over bottom and side of each cup. Freeze for 1 hour or until solid. (Make-ahead: Wrap in heavy-duty foil and freeze for up to 2 weeks.) Bake in centre of 325°F (160°C) oven for 30 minutes or until golden. Let cool in pan on rack.
2. Ganache Filling: Meanwhile, place chocolate in bowl. In small saucepan, bring cream, and liqueur (if using) to boil; pour over chocolate and whisk until smooth. Pour into shells.
3. Cut each hazelnut in half; place in centre of each tart. Let stand for about 30 minutes or until ganache is firm. (Make-ahead: Refrigerate in airtight container for up to 5 days.)

Ingredients

• 10 Tbsp unsalted butter at room temperature
• ½ cup sugar
• ⅓ cup pure almond butter
• 1 egg white
• ¼ tsp vanilla extract
• ¼ tsp rum extract (optional)
• 1 ⅓ cup pastry flour
• ¼ tsp salt
• 24 whole almonds

Chocolate Nut Butter Filling

• ⅓ cup chocolate hazelnut spread
• ¼ cup toasted almond butter

Instructions

Almond Butter Cookies

1. Preheat oven to 350 °F.
2. Cream butter and sugar together until smooth. Beat in almond butter and egg white and stir in vanilla extract and rum. Sift in pastry flour and salt and combine until dough is soft and smooth.
3. Roll cookies into 1-inch balls and place on a parchment-lined cookie sheet. Press a whole almond into center of each cookie. Bake for 12 to 15 minutes on the center rack of the oven until cookies lightly brown around edges. Transfer cookies to a cooling rack.

Chocolate Nut Butter Filling

1. Prepare cookies as above.
2. Beat chocolate hazelnut spread and almond butter until smooth. Spread on the bottom side of an almond butter cookie and sandwich filling between another cookie, pressing gently.

Ingredients

• 3 cups all-purpose flour (not self-rising)
• 2 cups sugar
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup butter, softened
• 1 cup buttermilk
• 2 teaspoons pure vanilla
• 4 eggs

Instructions

1. Preheat oven to 325°F
2. Sift dry ingredients
3. In the mixing bowl, cream the butter and sugar for 5 minutes. Add eggs one at-a-time.
4. Add buttermilk to dry ingredients bowl.
5. Combine all bowls together.
6. Bake for 1 hour.

Ingredients

• 2 ½ cups all-purpose flour
• 1 ½ tablespoon baking powder 
• 1 pinch salt
• ½ cup unsalted butter
• 1 cup white sugar
• ¾ cup light brown sugar
• 2 eggs
• 4 ripe bananas, mashed
• ⅔ cup buttermilk
• ½ cup chopped walnuts

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 – 8 inch round pans. In a small bowl, whisk together flour, baking soda and salt; set aside.
2. In a large bowl, cream butter, white sugar and brown sugar until light and fluffy. Beat in eggs, one at a time. Mix in the bananas. Add flour mixture alternately with the buttermilk to the creamed mixture. Stir in chopped walnuts. Pour batter into the prepared pans.
3. Bake in the preheated oven for 30 minutes. Remove from oven, and place on a damp tea towel to cool.

Ingredients

• 1/4 cup water at room temperature
• 1/4 cup butter, melted
• 1/2 (3.4 ounce) package instant vanilla pudding mix
• 1 cup warm milk
• 1 egg, room temperature
• 1 tablespoon white sugar
• 1/2 teaspoon salt
• 4 cups bread flour
• 1 (.25 ounce) package active dry yeast
• 1/2 cup butter, softened
• 1 cup brown sugar
• 4 teaspoons ground cinnamon
• 3/4 cup chopped pecans (optional)
• 1 (4 ounce) package cream cheese, softened
• 1/4 cup butter, softened
• 1 cup confectioners’ sugar
• 1/2 teaspoon vanilla extract
• 1 1/2 teaspoons milk

Directions

1. In the pan of your bread machine, combine water, 1/4 cup melted butter, vanilla pudding, 1 cup warm milk, egg, 1 tablespoon sugar, salt, bread flour, and yeast. Set machine to Dough cycle; press Start.
2. When Dough cycle has finished, turn dough out onto a lightly floured surface and roll into a 17×10 inch rectangle. Spread with 1/2 cup softened butter. In a small bowl, stir together brown sugar, cinnamon, and pecans. Sprinkle brown sugar mixture over dough.
3. Butter a 9×13-inch baking pan.
4. Roll up dough, beginning with long side. Slice into 16 one-inch slices; place in prepared pan. Let rolls rise in a warm place until doubled, about 45 minutes.
5. Preheat oven to 350 degrees F (175 degrees C).
6. Bake rolls in preheated oven until browned, 15 to 20 minutes.
7. Stir together cream cheese, 1/4 cup softened butter, confectioners’ sugar, vanilla extract, and 1 1/2 teaspoons milk. Remove rolls from oven and let cool until warm; spread frosting over warm rolls.

Ingredients

• 3 square chocolate
• 6 Tbsp. butter
• 1 cup granulated sugar
• 4 eggs
• 1 cup flour, divided
• 1/2 tsp. baking soda
• 2/3 cup water
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 3/4 cup powdered sugar, divided
• 3 cups thawed COOL WHIP Whipped Topping, divided

Instructions

1. Heat oven to 350°F.
2. Spray 15x10x1-inch pan with cooking spray. Line with waxed paper; spray with additional cooking spray.
3. Microwave 3 oz. chocolate and butter in medium microwaveable bowl on High 1-1/2 to 2 min. or until butter is melted. Stir until chocolate is completely melted. Add granulated sugar; mix well. Beat eggs in large bowl with mixer on high speed 3 min. or until thickened. Blend in chocolate mixture. Add 1/4 cup flour and baking soda; beat just until blended. Add remaining flour alternately with water, beating well after each addition. Spread evenly into prepared pan.
4. Bake 15 min. or until top of cake springs back when touched; sprinkle with 1/4 cup powdered sugar. Immediately invert cake onto clean towel; remove pan. Carefully peel off paper. Starting at one short side, roll up cake and towel together; cool completely on wire rack. 
5. Beat cream cheese and remaining powdered sugar in medium bowl with mixer until well blended. Gently stir in 1-1/2 cups COOL WHIP. 
6. Unroll cake carefully; remove towel. Spread cream cheese mixture onto cake, completely covering top of cake. Roll up cake; place, seam-side down, on platter. 
7. Microwave remaining chocolate and remaining COOL WHIP in microwaveable bowl on HIGH 1 to 1-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after 1 min. Cool 2 min.; spread onto cake. Refrigerate 1 hour.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/3 cup white sugar
• 1 egg, beaten
• 1/2 cup butter, softened
• 2 1/2 pounds cream cheese, softened
• 1 3/4 cups white sugar
• 3 tablespoons all-purpose flour
• 5 eggs
• 2 egg yolks
• 1/4 cup heavy whipping cream

Instructions

1. Preheat oven to 400 degrees F (200 degrees C). Lightly coat a 10 inch springform pan with spray oil. Note: You could use a 9×13 inch pan instead.
2. To make the crust: Combine 1 1/2 cups flour, 1/3 cup sugar, 1 egg and 1/2 cup butter or margarine. Spread to the edges of the pan. Prick all over with a fork, then bake 15 minutes at 400 degrees F (200 degrees C). Allow to cool.
3. Increase oven temperature to 475 degrees F (245 degrees C). In a large bowl, combine cream cheese, 1 3/4 cups sugar, 3 tablespoons flour, 5 eggs and the yolks and mix thoroughly. Add cream and mix only enough to blend.
4. Pour filling over crust and bake for 10 minutes at 475 degrees F (245 degrees C). Reduce temperature to 200 degrees F (95 degrees C) and continue to bake for one hour. Turn oven off, but leave cake in for another hour. Don’t worry if it looks a little jiggly in the center.
5. Chill overnight. This is imperative! If desired, top with your favorite fruit or serve plain.

Ingredients 

• 2 egg  
• 1 tsp cinnamon
• 1/2 cup sugar          
• 1 1/2 cups all purpose flour
• 1 cup buttermilk
• 1 tsp baking powder
• 1 tsp vanilla extract
• 2 tbsp unsalted butter, melted
• sugar, for sprinkling

Instructions

1. In a medium bowl, whisk together eggs, buttermilk and vanilla extract. Add sugar.
2. In a separate bowl, sift together cinnamon, flour and baking powder. Whisk into buttermilk mixture and stir in melted butter. If too thick, add more buttermilk until a pourable consistency. Allow batter to sit 10-15 minutes before making.
3. Heat a flat, non-stick pan over medium heat for 5 minutes. Grease lightly with oil or spray and pour about 2 oz of batter into the center of the pan. These crêpes will be thicker than usual crêpes. Cook for about 2-3 minutes, until edges brown. Lift crêpe gently with a spatula and flip over. Cook for 1 minute and remove from heat.

 To Assemble

1. Sprinkle surface of crêpe with sugar and roll into a cigar shape. Repeat with remaining batter. Crêpes can be made ahead of time and warmed in the microwave. They also freeze very well.
2. Set in the center. Take pans out of water cool and refridgerate over night.

Ingredients  

• 1/2 cups sugar
• 1/4 cup sugar
• 1 1/4 cups milk
• 1/2 tsp vanilla
• 1 1/4 cups light cream
• 6 eggs

Instructions

1. Preheat oven 300º and half-fill a large roasting pan with water. Place the sugar in a saucepan with 4 tbsp water and heat gently, swirling the pan occasionally, unitl the sugar has dissolved. Increase the heat and boil for a good caramel color. Immediately pour the caramel into an overproof souffle dish. Place in the roasting pan and set aside.
2. Make egg custard, heat the milk and cream together in a pan until almost boiling. Meanwhilr, beat eggs, sugar and vanilla extract together in a bowl using a large ballon whisk. 
3. Whisk the hot milk into the eggs and sugar then strain the iquid through a strainer into the souffle dish on top of cooled caramel base.
4. Transfer the pan to the centre of the oven and bake for about 1 1/2 – 2 hours topping up water. or until custard has set in the center. Take pans out of water cool and refridgerate over night.