Recipe Type: Desserts

1. Preheat oven to 350 degrees. In a mixer, cream together butter, peanut butter, sugar and brown
   sugar until smooth. Add egg and vanilla, beating until smooth.
2. In a small bowl, whisk together flour, baking soda and salt. Slowly add dry ingredients to butter
   mixture, beating until incorporated.
3. Roll dough into 1-inch balls. Place on cookie sheet. Flatten slightly with the bottom of a glass jar. Bake about 12 minutes or until slightly golden brown.
4. As soon as cookies are out of the oven, place a red M&M for the nose in each cookie. Place two
   brown M&Ms above the nose for the eyes. Insert two pretzel pieces for the antlers.
   Note: If the antlers won’t “stick,” use a little piped melted chocolate to hold the pretzels in place.

Stir together pecans, graham cracker crumbs, brown sugar, and salt until well combined. Add syrup, bourbon, and vanilla, stirring until well combined. Use your hands to fully incorporate the mixture.

Form 24 walnut-sized truffles. Place on a cookie sheet and freeze for 2 hours.

In a double boiler or microwave, melt chocolate on low to medium heat, stirring occasionally until fully melted and smooth.

Line a baking sheet with parchment paper. Dip frozen truffles into melted chocolate, and place on baking sheet. Top each truffle with a toasted pecan. Let firm, about 15 minutes.

1. Preheat oven to 325 degrees.
2. Beat eggs, add butter and Dead Parrot Vanilla Bean Rum. Gradually add sugar and mix until dissolved.
3. Place bread in bottom of a 9” round baking pan.
4. Pour liquid over bread.
5. Sprinkle with pecans.
6. Bake for 50 – 60 minutes, until a knife inserted in the bread pudding comes out clean.
7. ****Sauce Directions – Combine all ingredients over medium- high heat in a sauce pan. Slowly heat the mixture until it thickens enough to cover the back of a spoon.
8. Pour sauce over bread pudding.

Divide strawberry slices evenly between each compartment of an ice-pop mold, about 4 slices per cup. Set aside.

Whisk together lemonade and sweetened condensed milk in a large liquid measuring cup.

Evenly pour mixture into prepared ice pop mold over the sliced strawberries.

Insert sticks and freeze until completely set, at least 4 hours.

1. Prepare three 9″ round cake pans or four 8″ round cake pans with nonstick spray and parchment paper liner.
   Using a double boiler or a glass bowl over simmering water, melt Bedre chocolates stirring carefully with a rubber spatula. Once melted set aside to cool slightly.
2. Hand whisk the hot coffee, espresso powder and cocoa until dissolved. Add in sour cream and oil and stir with a whisk until well mixed.
3. Add flour, sugar, salt and baking powder to your stand mixer or large mixing bowl. On low speed, gently mix dry ingredients for 30 seconds to 1 minute to fully incorporate.
4. On low speed slowly add the hot coffee mixture to the dry ingredients. Mix well for approximately two minutes on medium speed. Lowering the speed, slowly pour in melted chocolate to the cake mixture. Mix for approximately one minute or until chocolate is well incorporated.
5. Pour cake batter evenly into your prepared pans. Bake at 350° for 35 to 45 minutes depending on your oven type and altitude. Check the center of the cake with a toothpick for doneness. When the toothpick comes out clean your cakes are ready. Cool completely before removing from pans.
6. Using a long knife, carefully level each cake to the same height, frost and stack each layer, finishing off the final frosting layer with a butter knife or small cake spatula.
7. Frost with Bedre chocolate frosting (see recipe) and drizzle with Bedre dark chocolate syrup. Top with Bedre Espresso chocolate candies.

1. To make cookie cake: Preheat the oven to 350 degrees. Follow instructions on Southern Roots Sisters Cookie Mix to prepare cookie dough.
2. Pat dough into cast iron skillet, pressing down evenly with your fingers or rubber spatula until smoothed evenly all over.
3. Bake 20 minutes or until the top is just slightly golden brown. Do not over bake – it will still be very soft when you pull it out but will harden as it cools. Allow to cool for 30 minutes before icing.
4. To make icing: Using a hand mixer, mix together softened butter, powdered sugar, salt, vanilla, and 1 teaspoon at a time of milk. Blend until smooth, adding milk as needed until desired consistency. Add food coloring if desired, and use piping bag to apply.

1. Preheat oven to 350 degrees. Mix lemon cake mix, eggs, vegetable oil and milk in mixer on medium speed for 3 minutes. Pour ingredients into 9-by-13-inch pan sprayed with nonstick cooking. Sprinkle strawberries all over the top of the cake. They will sink down into the cake as it cooks. Bake 35 minutes or until toothpick inserted into center comes out clean.
2. While cake is still warm out of the oven, take the back of a wooden spoon and poke holes all over the cake, about 2 inches apart.
3. To make filling, pour 3/4 of the Strawberry Lemonade Jam jar into a bowl. Add 3 tablespoons of hot water to jam, stirring vigorously until combined. Pour over the top of the cake so that the liquid seeps into the holes. Allow to cool for 1 hour.
4. To make icing, spread container of whipped topping all over cake. Dollop the remaining Strawberry Lemonade Jam on the whipped topping, and swirl with a knife. If you prefer, you can mix the whipped topping and jam in a bowl together, then ice the cake. Garnish with strawberries if desired.

1. Arrange the rack in the middle of the oven, and preheat to 400 degrees. Line a 15-by-10-inch jelly roll pan with parchment or Silpat.
2. Separate eggs into two large bowls. Beat the egg whites in a stand mixer on high speed with the cream of tartar and salt until soft peaks form. Add ¼ cup sugar, a spoonful at a time, and continue beating until stiff peaks form. In a second bowl, beat the egg yolks, vanilla and remaining ¼ cup sugar until thick and ribbonlike, about 5 minutes. Fold in the flour just until blended. Gently fold the yolk
   mixture into the beaten whites.
3. Spread batter into baking pan. Bake 8 to 10 minutes, until the cake top springs back at the touch. Cool 5 minutes.
4. Make whipped cream while the cake is cooling. In a chilled bowl, beat the cream until lights peaks form. Add sugar, a little at a time, until well mixed and the cream holds its shape.
5. Sift confectioners’ sugar onto a clean kitchen towel, then flip the warm cake onto the towel. Peel off the Silpat or paper. Starting from the long side, roll the cake and towel up together and cool completely on the rack.
6. Unroll the cake. Spread jam on cake. Gently spread whipped cream on top of jam. Roll up again from the long side, without the towel, and transfer to a serving plate. Dust with confectioners’ sugar.

1. Preheat oven to 325 degrees. Butter and flour (or spray with nonstick spray) a 9-inch springform pan. Set aside.
2. Make brownie layer by following package directions, mixing brownie mix with vegetable oil, egg and water. Spread batter into pan. Bake 18-20 minutes or until set in the middle. Remove from oven, and let cool completely before topping with cheesecake mixture.
3. While the brownie layer is baking, prepare the chocolate cheesecake layer. In a large mixing bowl, beat cream cheese, sugar and vanilla with an electric mixer until well blended. Add the melted chocolate, and mix well. Scrape down the sides of the bowl to incorporate into the batter. Add the eggs, one at a time, on low speed just until blended.
4. Carefully place cheesecake in oven, baking 55 to 60 minutes or until the center is almost set. Remove from the oven and carefully run a knife around the edge to loosen it from the pan. Allow cheesecake to cool before removing the rim from the pan.
5. Refrigerate 4 hours or overnight.
6. To make the whipped cream layer, combine all ingredients in an electric mixer on high speed, beating until stiff peaks form. Once the cheesecake is cooled, top with whipped cream. Drizzle with Bedre Chocolate Sauce.