Serves 16

10 oz Frozen Raspberries

2 Tbsp Sugar

1 3/4 Cups Heavy Cream

6 oz White Chocolate Chips

16 Mint Leaves

16 Fresh Raspberries

Process raspberries in a blender or food processor until smooth. Strain mixture into a small bowl, discard seeds. Add sugar and stir until dissolved.

In a saucepan on low heat, warm 1/4 cup of heavy cream and white chocolate, stirring until melted. Let cool until lukewarm. Transfer to a large bowl.

In a medium bowl, whip remaining 1 1/2 cups of heavy cream to soft peaks. Slowly fold into melted chocolate mixture until combined.

Layer into dishes and serve with raspberry sauce. Garnish with mint leaves and fresh raspberries.

Makes 1 1/4 pounds

*requires candy thermometer

8 oz Bittersweet Chocolate Baking Bar

3/4 Cup Chopped Pecans

1 Cup Butter

1 Cup Sugar

1 Tbsp Water

1/8 tsp. Salt

1 tsp. Vanilla

Preheat oven to 350 degrees. Toast pecans for 6-8 minutes.

Cover baking sheet with aluminum foil. Set aside.

In a saucepan, cook butter, sugar, water, and salt over medium heat until temperature reaches 305, hard-crack sage, stirring occasionally. When the mixture becomes dark golden brown, immediately remove from heat. Stir in vanilla. Pour mixture into prepared cookie sheet (it may not fill the sheet). Cool at room temp until hard, about 45 min.

Melt chocolate in a double boiler, stirring until smooth. Spread chocolate over cooled toffee and sprinkle with pecans. Let set at room temp for at least an hour. Break into pieces and store at room temp for up to a month.

2 Cups Flour

2 1/2 Cups Sugar

3/4 Cups Unsweetened Cocoa Powder

2 tsp. Baking Soda

1 tsp. Salt

1 Cup Coconut Oil

1 Cup Sour Cream

1 1/2 Cups Water

2 Tbsp. White Vinegar

1 tsp. Vanilla

2 Eggs

Preheat oven to 350 degrees. Spray cake pans with cooking spray. Line the bottom with waxed paper, spray paper.

Sift flour, sugar, cocoa, baking soda, and salt in large bowl. Whisk to combine. Add oil and sour cream, whisk. Beat in water, vinegar, and vanilla. Whisk in eggs until blended. When batter is mixed well pour in prepared cake pans.

Bake for 30 – 35 minutes (3-8″ pans). Let cool in pans for 20 minutes, invert onto wire racks, peel off wax paper, and place in freezer while preparing frosting.

Peanut Butter Frosting

10 oz Cream Cheese, room temp

1 Stick of Butter, room temp

5 Cups Confectioners Sugar

2/3 Cup Smooth Peanut Butter

Beat cream cheese and butter until light and fluffy. Gradually add in confectioners sugar, mixing thoroughly. Continue to beat on medium until light and fluffy, 3-4 minutes.

Add peanut butter and beat until blended.

Frost cake. If having issues with crumbs, do a crumb coat and place in the freezer to firm up before adding another layer of frosting.

Chocolate Ganache

8 oz Semisweet Chocolate Chips

3 Tbsp Smooth Peanut Butter

2 Tbsp Honey

1/2 Cup Half & Half

Combine chocolate, peanut butter, and honey into a double boiler. Whisk until chocolate is melted and smooth.

Remove from heat and whisk in half and half, beating until smooth.

Cool slightly. Pour over frosted cake while still warm.

1/4 Cup White Shortening

1/4 Cup Butter

1 tsp. Coconut Flavoring

2 Cups Confectioners Sugar

1 Tbsp. Milk

Mix shortening, butter, and flavoring. Gradually add confectioners sugar. Add Milk. Beat until fluffy.