Dessert Recipes

 
 
Unicorn bark shown with rainbow colored sprinkles and candy pearls.

Unicorn bark shown with rainbow colored sprinkles and candy pearls.

unicorn bark

Ingredients:
5 c. white chocolate chips, melted
Pink food coloring
Yellow food coloring
Purple food coloring
Blue food coloring
Sprinkles and candy pearls

Directions:
Divide melted chocolate into four bowls. Add a different color food coloring to each bowl and stir until combined.
Line a baking sheet with parchment paper and put spoonfuls of each color chocolate in a collage-like pattern, working out from middle of baking sheet.
Using an offset spatula, mix colors together to make a swirling pattern (be careful not to overmix) and fill tray.
Top all over with sprinkles and candy pearls.
Refrigerate 1 hour, then break bark into pieces before serving.

 
Royal Red Velvet Cream Cheese Swirl Brownies.

Royal Red Velvet Cream Cheese Swirl Brownies.

royal red velvet cream cheese swirl brownies

INGREDIENTS:
•Unsalted Butter – 8 tbsp (1 stick) – melted
•Sugar – 1 cup
•Vanilla Extract – 1 tsp
•Ghirardelli Unsweetened Cocoa Powder – 1/4 cup
•Pinch of salt
•Red Food Coloring – 1 tbsp
•Vinegar – 1/2 tsp (original recipe is 1 tsp)
•Eggs – 2
•All Purpose Flour – 3/4 cup

Cream Cheese Layer:
* Cream Cheese – 8 ounces (softened)
* Sugar – 1/4 cup
* Egg – 1
* Vanilla Extract – 1/8 tsp

DIRECTIONS for Brownie Layer:
1. Preheat the oven to 350 degrees and grease a baking tray.
2. Melt stick of butter.
3. Once melted, add to mixing bowl.
4. Add sugar and vanilla extract. Blend until combined.
5. Add cocoa powder, pinch of salt, red food coloring, and vinegar.
6. Blend until well combined.
7. Add the blended eggs and combine until well incorporated
8. Add the white flour & gently fold flour into batter.
9. Pour 3/4 of the batter into the prepared pan and reserve a 1/4 batter for later.

DIRECTIONS for Cream Cheese Layer:
1. In a separate bowl combine the cream cheese, 1 egg, sugar, and vanilla extract.
2. Blend until smooth and creamy.
3. Add the cream cheese layer over the brownie mixture.
4. Spread.
5. Add the remaining red velvet batter and swirl using a butter knife.
6. Place in the oven for 30 minutes.
7. Let cool, place in refrigerator before serving.

 
Chocolate Castle Cookie Cups

Chocolate Castle Cookie Cups

castle cookie cups

INGREDIENTS:
115 grams (1/2 cup / 1 stick) unsalted butter, room temperature
90 grams (1/2 cup) brown sugar
50 grams (1/4 cup) caster sugar
1 teaspoon vanilla extract
1 large egg
140 grams (1 cup) plain flour
40 grams (1/2 cup) cocoa powder
1/2 teaspoon baking soda
Cookie dough filling

115 grams (1/2 cup or 1 stick) unsalted butter, room temperature
150 grams (3/4 cup) caster sugar
1 teaspoon vanilla extract
140 grams (1 cup) plain flour
2 tablespoons milk
110 grams (3/4 cup) milk chocolate chips
110 grams (3/4 cup) dark chocolate