Donut Ice Cream: Place the doughnut pieces in a single layer and pour coffee over the doughnuts so the liquid is completely absorbed. Freeze it and then mix the remaining coffee with the sugar, cream, sweetened condensed milk, milk, and vanilla in a bowl and stir well. Pour the mixture into an ice cream maker and freeze until the ice cream cycle is completed. Fold the frozen doughnuts into the mixture; transfer ice cream to a container & cover surface with plastic wrap and seal. Ripen in the freezer for at least 12 hours.
Coffee Tiramisu: Heat oven to 350°F. Grease 2 round cake pans with cooking parchment paper. Pour cake batter into pans and bake for 25 minutes. Let it cool for 10 minutes. In a bowl mix mascarpone cheese, 1 1/2 cups powdered sugar, 2 tablespoons cognac and vanilla. Beat whipping cream with on high speed until stiff peaks form. Gently fold whipped cream into mascarpone mixture until combined. While assembling cut each cake horizontally to make 2 layers. Place 1 cake layer on plate; moisten generously with coffee syrup, then spread with about 1 cup of the filling. Repeat with remaining 3 cake layers. Refrigerate at least 3 hours before serving.
Red Velvet Cake: In a bowl, crumble the red velvet cake. Mix in cream cheese until smooth. Roll it into balls, and chill. Melt the white chocolate, then roll the balls in it to coat evenly. Decorate! Let the chocolate harden before serving.
Caramel Apples: Mix 2 cups sugar, 1/4 cup light corn syrup and 1/2 cup water in a pan. Bring to a boil and stir till sugar dissolves. Cook, swirling the pan until the mixture is light amber for 10 minutes. Remove from the heat; slowly whisk in 1/2 cup heavy cream, then 2 tablespoons unsalted butter, 1 teaspoon vanilla extract and a pinch of salt. Return to low heat and whisk until smooth. Let cool until the caramel is thick. Insert sticks into the stem ends of apples and dip it in the caramel, letting the excess drip off.
Raspberry Creme Brulee: Preheat the oven to 300 degrees F. In a bowl mix an egg and 1/2 cup of the sugar together. Scald the cream in a small saucepan until it’s very hot and add the cardamom and mix well. With the mixer on low speed, slowly add the cream to the eggs. Add the framboise and vanilla. Distribute the raspberries among 6 ramekins and then pour the custard mixture into the ramekins until they’re almost full. Place them on a sheet pan and pour hot water into the pan to come halfway up and bake for 35 to 40 minutes, until the custards are just set when gently shaken. Remove the custards from the water bath, cool to room temperature, cover and refrigerate until cold. To serve, spread 1 tablespoon of sugar evenly on the top and heat with blowtorch until the sugar caramelizes evenly. Allow to sit at room temperature for a minute until the caramelized sugar hardens.
Cookie Butter Cupcakes: Empty one jar of Cookie Butter into a bowl. Microwave for 50 seconds, stirring halfway. Set aside to cool while you prepare the egg mixture. Preheat oven to 350˚F/175˚C. In a bowl add Sugar and 5 eggs. Beat it for 6 to 8 minutes, until tripled in size. With a spoon, fold some of the egg mixture into the slightly cooled cookie butter. Gradually fold the cookie butter mixture back into the remaining egg mixture until fully incorporated. Pour batter into a greased 12-cup muffin tin.Bake in preheated oven for 15 minutes. Melt additional cookie butter (about 1/2 cup) to drizzle on top.
Chocolate Banoffee Biscuit Balls: Crush Digestive Biscuits in a large plastic bag. Pour into a large bowl and add Banana and about half the can of Dulce De Leche/ toffee. Mash and incorporate the banana and toffee into the biscuit crumbs and coat it completely. Form the mixture in balls and freeze for 15 minutes. Microwave chocolate for 60 seconds. Remove balls from freezer and dip into the melted chocolate. Allow chocolate coating to harden (chill in fridge to speed up this process) and drizzle with additional toffee just before serving. Enjoy!
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