Ingredients (serves 2-3)

1 bagel, plain and ripped into small pieces

1 egg, plus 2 additional egg yolks

½ cup chocolate, (milk or dark) shaved

1 cup milk

2 tsp cinnamon

½ tsp salt

1 tsp vanilla

2-3 Tbs coffee liqueur

2 Tbs unsalted butter

Instructions:  Preheat oven to 350.  Rip one bagel into small ¼ inch pieces and set aside.  In microwave safe bowl, melt chocolate, cinnamon, salt, vanilla, coffee liqueur, and butter by microwaving for 30 seconds to 1 minute.  Mix and incorporate all flavors together.  The consistency should be “soupy” and loose.  Beat one egg and 2 additional egg yolks together.  Temper eggs by adding chocolate sauce a few tablespoons at a time, so not to cook the eggs.  Once fully combined, pour over the bagels, and be sure to mix so that each piece of bagel is fully soaked by the mixture.  Place in a small oven safe dish, sprayed with nonstick spray and bake for 30-35 minutes.  You will notice the bagel pudding will rise.  Be sure to serve quickly to get that fluffy and warming comfort with each bite!  Serve with a little vanilla ice cream topped with whipped cream.

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Apricot, Brie cheese, and Toasted Walnut Tartlets

Ingredients:

Pastry puff (refrigerated)

Apricot preserves

Brie cheese

Chopped walnuts, lightly toasted

Nonstick spray

Adding Walnuts

 Instructions:

Preheat oven to 400 degrees.  Spray a baking dish for small muffins with nonstick spray.  Cut the pastry puff into 1inch squares, according to the size of the muffin pans.  Place pastry puffs in individual spaces.  Cut brie cheese into small cubes, about ¼-inch pieces and place on top of pastry puff.  Spoon about a teaspoon of apricot preserve on top of the cheese.  Add chopped walnuts on top of the apricot preserve.  Bake for about 15-20 minutes or until the pastry puff is fully cooked.  Let cool before removing and plating.  Note, the preserves will bubble and melt to create a sticky and gooey center, so it’s best not to plate these tartlets on a paper doily.

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Raspberry Lemon Meringue Cake

Ingredients:
Raspberry Lemon Meringue Cake
3 Cups of flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 Cup milk
Peel of 2 lemons, finely grated
1/2 Cup lemon juice
2 sticks unsalted butter, softened
2 1/2 Cups powdered sugar
4 large eggs
3 egg whites at room temp
11 oz. jar of lemon curd
1 1/2 Cups fresh raspberries (I added blueberries too)

Jen Rice with delicious cake

Instructions:  Preheat oven to 350, Butter & and flour two 9″ cake pans.
Whisk together flour, baking powder, soda, and salt.  In a small bowl, stir together milk, lemon peel, and lemon juice.   Beat butter & and 2 cups powdered sugar until fluffy, Add eggs, one at a time.  Then add half flour mixture, then milk mixture, then remaining flour mixture, mixing after each addition.  Divide batter between buttered or sprayed pans and bake 25 minutes.  Let cool for 10 minutes in pans on a baking rack.

Beat remaining powdered sugar and egg whites, Place over a saucepan of barely simmering water and cook, whisking until sugar dissolves and mixture is hot to the touch (2-3 minutes).  Remove from heat and beat on high until stiff peaks form and mixture is cool (7-10 minutes).  Remove cake from pans and place one cake layer on cake plate,  Spread half of curd on cake,  Top with berries, then drizzle remaining curd evenly over berries.  Place other cake layer on top of raspberries, Top cake with meringue.  Click here for a meringue recipe.  Preheat broiler to high.  Broil cake until meringue peaks are golden (about 2 minutes).

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