Rosemary Flatbread

Serves 4

• 1 loaf frozen store-bought bread dough, thawed (or your favorite homemade white or wheat bread dough)
• 3 tablespoons extra virgin olive oil, divided
• 1 sprig fresh rosemary, needles pulled from stem
• 4 tablespoons finely grated Parmesan cheese, divided
• 1 teaspoon red pepper flakes
• ¼ teaspoon coarse kosher salt

1. Cut loaf in half and let each half come to room temperature in a warm draft free place for one hour. Press the dough out into an 8X10 rectangle using a rolling pin on a floured surface and let sit for ten minutes to relax. Do this two more times, covering each time it rests. Repeat for the other half so that they are both resting together.
2. Preheat oven to 425 degrees and place rack in center. If cooking both halves together, place two racks spaced evenly in center of oven.
3. Place dough on a parchment lined cookie sheet(s) .With your fingertips make indents all over the rolled out dough. Brush with half the oil and sprinkle the rosemary, half the cheese, pepper flakes and salt all over the top, right to edges.
4. Bake for 20-25 minutes until browned. Remove from oven and drizzle the remaining oil and Parmesan cheese. Sprinkle with additional salt only if needed. Cut into 6 to 8 pieces and serve.

French Onion Cheese Bread

Makes 8 halves

• 3 tablespoons butter
• 3 onions, peeled and thinly sliced
• 2 cloves garlic, chopped
• 3 sprigs fresh thyme, leaves only
• 1 tablespoon sugar
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 tablespoon white balsamic vinegar
• 4 French rolls, split in half
• 2 cups Gruyère or Fontina cheese, shredded

1. Melt butter in a large saucepan over medium heat. Add onions, garlic and thyme leaves and cook for 10 minutes, stirring occasionally. Lower heat to medium low, cover and cook for 1 hour, stirring occasionally.
2. Add sugar, kosher salt and pepper and cook for 10 minutes.
3. Add balsamic vinegar and cook for another 10 minutes or until onions are caramelized.
4. Preheat oven to 400°F.
5. Place bread halves on a baking sheet, cut side up. Sprinkle evenly with shredded cheese then spoon caramelized onion on top.
6. Bake for 10-15 minutes or until cheese has melted and bread turns golden brown.
7. Cut into pieces and serve immediately. Garnish with extra thyme leaves if desired.

Hot Cocoa Pudding

Serves 3

• ½ cup sugar
• 3 tablespoons cornstarch
• ½ teaspoon salt (I used kosher salt)
• 4 (0.71 ounce, each) envelopes of hot cocoa mix, I used ones with mini marshmallows inside
• 4 egg yolks
• 3 cups whole milk
• ½ cup unsalted cold butter, cut into pieces
• 1 teaspoon vanilla
• 1 (4.25 ounces) large chocolate candy bar

Whipped Cream Topping

• 1 cup heavy whipping cream
• 1 teaspoon vanilla
• 1/4 cup powdered sugar

1. In a heavy large sauce pan, whisk together the sugar, cornstarch, hot cocoa mix, and salt.
2. Put on medium-high heat.
3. Immediately add and whisk the milk and yolks (while burner is heating up).
4. Continue to keep whisking while the liquid is heating up for 10 to 15 minutes.
5. Once it starts to thicken and bubble, turn off burner and take the pan off the heat.
6. Add the vanilla, pieces of candy bar, and cold butter pieces– while you are still stirring with your whisk.
7. Once the butter and chocolate has melted, put into a bowl and cover with plastic wrap on the surface of the pudding to prevent a skin forming.
8. Make sure the wrap is touching the pudding on the top.
9. Refrigerator until cooled (about 2-4 hours) or over night.

Whipped Cream Topping

1. Mix with a hand mixer the heavy cream, vanilla, and powder sugar on low speed. Once everything is combined and starting to thicken, turn up the speed until you have peaks in the cream.
2. Put a dollop on top of the pudding and garnish with shaved chocolate bar pieces.

Thousand-Layer Spice Cake

Yield:1 (9-inch) round cake

• 2 teaspoons ground nutmeg
• 2 teaspoons ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground mace
• 1 teaspoon ground cardamom
• 1 teaspoon ground ginger
• 1 teaspoon ground anise
• 3 sticks unsalted butter, softened
• 1 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon salt
• 12 large eggs, separated
• 1 1/4 cups all-purpose flour
• 2 tablespoons confectioners' sugar

1. Preheat the broiler. Butter the bottom and sides of a 9-inch round cake pan or spring form pan. Line with parchment paper and butter the paper. Set aside.
2. In a small bowl, combine the nutmeg, cinnamon, cloves, mace, cardamom, ginger and anise. Set aside. In the bowl of an electric mixer, cream the butter, 1/2 cup of the sugar, vanilla, and salt. Add the egg yolks and beat until smooth. Remove the bowl from the mixer and fold the flour into the batter with a rubber spatula.
3. In a clean bowl, using clean beaters, beat the egg whites with the remaining 1/2 cup of sugar until stiff. Fold into egg yolk mixture, being careful not to overmix. Divide the batter between 2 bowls. Add combined spices to 1 bowl and stir well.
4. Pour about 1/2 cup of the spiced batter into the prepared pan, spreading to form a thin layer. Place the pan under the preheated broiler for 2 minutes, or until the layer is firm and very lightly browned. Remove from the oven and spread about 1/2 cup of the plain batter over the top and broil until firm. Repeat layering spiced and plain batters in the pan and broiling until all the batter is used. Note that the cake typically has between 12 and 15 layers.)
5. Let the cake cool on a wire rack then turn out from the pan. Place on a cake plate and sprinkle with confectioners' sugar. Thinly slice and serve warm or at room temperature.

Chocolate Wasted Cake

Makes 8-12 servings

• 3 cups all-purpose flour 
• 2 1/2 cups sugar
• 1 cup cocoa powder
• 2 tsp. baking soda
• 1 tsp. salt
• 2 cups milk*
• 1 cup butter, melted*
• 4 tsp. honey*
• 2 tsp. vanilla extract
• 1/2 cup semi-sweet chocolate chips*

Frosting:

• 4 cups powdered sugar, sifted
• 1 cup cocoa powder
• 1/2 cup butter, softened to room temperature
• 1/3-1/2 cup whole milk (start out with 1/3 cup of milk and add more milk to your desired consistency)
• 1 tsp. vanilla extract

liqueur for drizzling on the cake layers (i.e. chocolate, coffee or almond)

Melted chocolate for drizzling, :

• 2 cups semi-sweet chocolate chips*
• 1/2-3/4 cup heavy cream or 1/4 cup vegetable oil
• semi-sweet, bittersweet or dark chocolate chips for the sides of the cake 
• assorted chocolate candies for the top of the cake*

(Note: Instead of milk, you can replace it with water or cooled brewed coffee. Instead of butter, you can use vegetable oil. Instead of honey, you can use corn syrup or agave nectar. Instead of semi-sweet chocolate chips, you can use Enjoy Life brand chocolate chips. For allergen-free alternatives for the candies, you can try Enjoy Life chocolate chips, bars or cookies)

1. Preheat oven to 325 350 F degrees. Grease and dust two to three 8-inch or 9-inch cake pans with flour. 
2. To prevent the cake from sticking to the pan, line the bottom with a parchment paper circle. Set aside.
3. Sift together flour, sugar, cocoa powder, baking soda and salt. In a separate mixing bowl, combine milk, butter, honey and vanilla extract. 
4. Slowly add the dry ingredients into the milk/butter mixture. Mix until combined. Fold in the semi-sweet chocolate chips. 
5. Pour in the batter into prepared cake pans. Bake for 30 to 45 minutes or until a toothpick inserted in the center comes out clean. 
6.  Remove from oven and wait for about 10 minutes to remove from cake pans and place on a cooling rack. Allow to cool completely before decorating.

To make the frosting:
Note: instead of butter, you can use any allowed margarine, Spectrum organic vegetable shortening, or coconut oil. Instead of milk, you can use rice milk or soy milk.

1. In a large mixing bowl, sift together powdered sugar and cocoa powder. 
2. Add the butter, milk and vanilla extract. Using an electric mixer, slowly mix together at a low speed. 
3. Once all the ingredients are combined, increase the speed and beat till fluffy. 

To assemble the cake:

1. Place the first cake layer on a plate or cake circle. Lightly drizzle with liqueur. 
2. Spread an even layer of frosting. Place the second cake layer on top of the frosting. 
3. Lightly drizzle with liqueur. Cover the sides and top of the cake with frosting. 
4. Cover the sides of the cake with semi-sweet chocolate chips and cover the top with assorted chocolate candies. 
5. Drizzle the melted chocolate all over the top of the cake and let it drip down the sides of the cake.

Chocolate Buttercream Frosting

Frosting I

• 1/4 cup semi-sweet chocolate chips
• 1/2 cup (1 stick) butter, softened to room temperature
• 1 tsp. vanilla extract
• 1/4 tsp. salt
• 4 cups confectioner's sugar
• 1/2 cup cocoa powder
• 5 to 6 Tbsp. warm milk

1. Melt semi-sweet chocolate chips and 1 Tbsp. butter, mix until smooth. 
2. Pour into a large mixing bowl and allow to cool. 
3. Add in the remaining butter, vanilla extract and salt. Sift together confectioner's sugar and cocoa powder. Alternate adding the cocoa confectioner's sugar with the warm milk. Beat until smooth.

Frosting II

• 1/2 cup semi-sweet chocolate chips
• 1 cup (2 sticks) butter, softened to room temperature
• 1 tsp. vanilla extract
• 1/4 tsp. salt
• 3 cups confectioner's sugar
• 1/2 cup cocoa powder
• 5 to 6 Tbsp. warm milk

1. Melt semi-sweet chocolate chips and 1 Tbsp. butter, mix until smooth. 
2. Pour into a large mixing bowl and allow to cool. 
3. Add in the remaining butter, vanilla extract and salt. Sift together confectioner's sugar and cocoa powder. Alternate adding the cocoa confectioner's sugar with the warm milk. Beat until smooth.

Chocolate Ganache Filling

• 2 cups semi-sweet chocolate chips
• 1 cup heavy cream
• 1/4 cup (half a stick) butter, cut into cubes
• 2 Tbsp. corn syrup or honey

1. Place the chocolate chips in a bowl and set aside.
2. In a saucepan, heat the heavy cream, butter and corn syrup until it starts to simmer. Remove from heat and pour over the chocolate chips. Stir constantly until smooth. Refrigerate for 1 hour or until firm enough to use. If it gets too firm, microwave for only a couple of seconds to soften.