Compiled Recipe – Pumpkin Spice Frozen Coffee Drink

Pumpkin Spice Frozen Coffee Drink

* ice cubes
* ¼ cup coffee syrup (pumpkin spice)
* ¼ cup heavy cream
* 8 ounces strong coffee
* ground nutmeg
* whipped cream

1) Fill a 16 ounce cup (or individual blender cup) with ice, then pour in the syrup, cream, and coffee.

2) Pour it all into your blender (or use the blender cup)and blend until smooth.

3) Top with whipped cream and nutmeg.

4) Enjoy!

* This recipe is part of a social shopper marketing insight campaign with Pollinate Media Group and People Style Watch® and Real Simple Magazines.


Compiled Recipe – Salted Caramel Hot Chocolate

Salted Caramel Hot Chocolate

* ½ cup sugar
* ½ cup water
* 1 ½ cup heavy cream
* ½ tsp pure vanilla extract
* ½ tsp. cornstarch
* 1 tsp cocoa powder (plus extra for dusting)
* 6 cups whole milk
* 1/8 tsp sea salt (or regular salt)
* ½ cup whipped cream (optional)

1) In a mixing bowl, combine the cocoa powder and cornstarch.

2) In a saucepan, heat the milk. As soon as it’s warm, add to the cocoa powder and cornstarch. Stir well.

3) In another saucepan, heat the heavy cream. Set aside.

4) In a non-stick sauce pan, combine the sugar with water over medium-high heat. It’s important to watch the sugar carefully; as soon as the edges of the pan start caramelizing, immediately lower the heat to medium-low.

5) Gently jiggle the saucepan in circles. Do not use a spoon! Lower the heat to the lowest setting when there are only a few remaining non-caramelized pieces. Don’t let the sugar get dark brown or you’ll get a burnt taste.

6) When all the sugar is an amber color, remove from the heat, pause for about a minute (be careful of splattering when the cream is added), then slowly add the warm cream and sea salt. Stir constantly with a wooden spoon. Let the sauce cool down a bit. Reserve about 1 tablespoon of caramel on the side and add the hot cocoa to the caramel. Stir until the caramel is dissolved in the milk. Add the vanilla extract.

7) Pour into 10 cups, filling up the cups 3/4 of the way up with the drink. Top with a dollop of whipped cream. Drizzle the reserved caramel sauce and finish with a little cocoa powder, using a fine mesh shaker or a strainer.

* While waiting for the caramel to become golden, watch it carefully; it could burn very easily!

* Use a good quality sea salt to bring much more flavor to the drink.


Compiled Recipe – Peppermint Coffee Toddy

Peppermint Coffee Toddy

* 4 cups brewed coffee (very strong)
* 1 cup peppermint schnapps
* ¾ cup crème de cacao
* ½ cup heavy cream
* whipped cream (for serving)

* Combine the coffee, peppermint schnapps, and crème de cacao in a large saucepan. Heat on medium-low until hot. Stir in heavy cream before serving and adjust liqueurs to taste, if desired. Garnish with whipped cream, fresh mint leaves, and candy canes.

* Keep warm in an insulated carafe or coffee percolator if holding for a party.

* This beverage is perfect for holiday seasons, especially Christmas. It is festive enough for any winter fete.

* Great to serve your guests with this holiday featured beverage



Compiled Recipe – Tiramisu Iced Coffee Ice Cream Float

Tiramisu Iced Coffee Ice Cream Float

* 1 ½ gallon iced coffee (International Delight ® Vanilla)
* 12 scoops vanilla ice cream (coffee, chocolate, caramel or any other ice cream works here too)
* 1 cup whipped cream (store bought or home made)
* chocolate sauce (milk, recipe below)
* 8 cookies (lady fingers, dipped in chocolate or chocolate sauce)
* chocolate shavings (optional)
* 1 cup chocolate chunks (milk or dark chocolate; use your favorite)
* 1 cup heavy cream

* Place about 2 scoops of ice cream at the bottom of each glass and pour the Iced Coffee over it filling about 3/4th of the way. Then top that with whipped cream and drizzle some chocolate to your taste. Now stick a couple of lady fingers in the cup and serve right away!

To make the chocolate sauce, put the ingredients in a bowl and microwave ofr about 1-2 minutes, then whisk until smooth.


Compiled Recipe – Cream of Mushroom Soup

Cream of Mushroom Soup

* olive oil
* ¼ cup butter
* 1 onion (small, finely chopped)
* 2 garlic cloves (crushed)
* 3 cups sliced mushrooms (any kind)
* 3 sprigs fresh thyme
* 2 tbsp. all-purpose flour
* sherry wine (a splash of, optional)
* 4 cups chicken stock ( or a 1 L container)
* salt
* pepper
* 1 cup cream (heavy or half & half)

1) Heat a drizzle of oil and about half the butter in a pot set over medium-high heat.

2) Add the onion and cook it for a few minutes, until it’s soft. Add the garlic and cook for another minute, then the mushrooms, the rest of the butter, and pull the leaves off thyme off their stems and add them. If you like, add some chopped ham, too.

3) Cook until the mushrooms get soft, then the moisture cooks off and they start to turn golden. Shake the flour overtop and stir to coat the mushrooms with flour. If you like, add a splash of sherry or white wine, and let it cook off.

4) Add the stock and bring to a simmer. Cook for a few minutes, until smooth and thickened, then season with salt and pepper and stir in the cream. Serve over buttered crackers.




Compiled Recipe – Potatoes Au Gratin

Potatoes Au Gratin

* butter (to grease the baking dish)
* 2 ½ cups heavy cream
* 1 ½ tsp. salt
* ¼ tsp. ground black pepper
* 3 russet potatoes (large, about 2 ¼ lbs. , peeled and sliced very thin)
* 1 cup parmigiano (grated)

1) Preheat the oven to 350°F. Grease an 8-inch (or 2-quart) baking dish with butter.

2) In a mixing bowl with a pouring spout (or large liquid measuring cup), whisk together the cream, salt and pepper.

3) Arrange some of the potato slices, edges overlapping, in a single layer on the bottom of the prepared baking dish. Sprinkle 1/4 of the cheese over the potatoes and pour 1/4 of the cream mixture over top. Repeat with the remaining potatoes, cheese and cream, forming 4 layers. Pour any leftover cream over top.

4) Place in the oven and bake, uncovered, for about an hour, or until the potatoes are tender when pierced with a knife and golden brown on top. Let the dish settle and cool for about ten minutes before serving.

Note: Make Ahead: This dish can be assembled a day ahead; cover tightly with plastic wrap (pressing the wrap directly against the potatoes so they don’t discolor), store in the refrigerator, and bake before serving. The potatoes on top will still discolor a bit in the fridge, but it shouldn’t be noticeable after baking.




Compiled Recipe – Cheesy Chipotle Cauliflower Casserole (Low Carb and Gluten Free)

Cheesy Chipotle Cauliflower Casserole (Low Carb and Gluten Free)


* 1 head cauliflower
* 2 tbsp. heavy cream
* 1 tbsp. butter
* ¼ cup sharp cheddar cheese
* 1 tbsp. chipotles in adobo sauce (or more chopped, canned)
* ¼ tsp. garlic powder
* salt
* pepper

* ½ cup salsa verde
* ½ cup sour cream
* ½ cup tomatoes (chopped raw)
* ¼ cup pickled jalapenos (chopped, optional)
* 1 cup sharp cheddar cheese



* Clean and trim the cauliflower, breaking it into medium sized pieces. Place in a microwave-safe bowl with 2 Tbsp of cream and 1 Tbsp of butter. Microwave, uncovered, on high for 10 minutes. Stir to coat cauliflower with cream/butter mixture. Microwave for another six-eight minute on high (or until cauliflower is tender). Remove from the microwave and put into a high speed blender or food processor along with the cheese, chipotles, and garlic powder. Puree until smooth. Season with salt and pepper to taste.

1) Spread the puree in an 8 x 8 casserole dish. Spread on the sour cream, then the salsa verde. Sprinkle the chopped tomatoes and jalapenos on top. Cover with the shredded cheese.

2) Bake in the oven for 30 – 40 minutes at 375 degrees (F), or until the cheese is golden brown and bubbling. Cool for 5 minutes before serving.




Compiled Recipe – Grasshopper Ice Cream Pie

Grasshopper Ice Cream Pie


(For the Crust)
* 24 chocolate sandwich cookies (25 ounces; 700 grams) –homemade or store-bought
* 2 tbsp. melted unsalted butter (1 ounce; 30 grams)
* 2 tbsp. heavy cream (1 ounce; 30 grams)
* ½ tsp. Diamond Crystal kosher salt; for table salt, use about half as much by volume

(For the Filling)
* 4 large eggs
* 1 tsp. Diamond Crystal kosher salt; for table salt, use about half as much by volume
* ¼ to ½ tsp. peppermint extract, to taste
* 1 to 3 drops green food coloring (optional)
* 1 ½ cup heavy cream (12 ounces; 310 grams)
* 4 ounces (110 grams) dark chocolate, melted

(For the Fudge Topping)
* 1 cup sugar (7 ounces; 200 grams)
* ½ cup cocoa nibs (2 ounces; 60 grams)
* 2 tbsp. molasses (1 ounce; 30 grams) , not blackstrap
* ¼ cup grapeseed oil or any other neutral oil (1 ½ oz.; 40 grams)
* ½ tsp. Diamond Crystal kosher salt; for table salt, use about half as much by volume
* ½ tsp. vanilla extract
* ½ cup heavy cream (4 ounces; 100 grams), cold
* additional whipped cream and melted chocolate for garnish (optional)

1) For the Crust: In a food processor, blitz cookies until they are fully crumbled. Drizzle in melted butter and cream and add salt. Pulse to combine. (Alternatively, place cookies in a large zip-top bag and crush with a rolling pin. Transfer crumbs to a mixing bowl and combine with butter, cream, and salt.) Transfer crumb mixture to a deep-dish 9-inch pie plate. Using your hands or the back of a measuring cup, press crumbs evenly along walls and bottom of pie plate. Set aside.

2) For the Filling: Fill a medium saucepot with at least 1 1/2 inches water and bring to a simmer. In the bowl of a stand mixer, whisk together eggs, sugar, Fernet Branca, and salt. Place bowl over pot of simmering water. Stirring constantly with a flexible rubber spatula, heat egg mixture until it reaches 165°F (74°C), about 10 minutes.

3) Remove bowl from heat and place on stand mixer with whip attachment. Whip egg mixture on high until it becomes thick and pale and doubles in volume, about 10 minutes. Reduce speed to low and add peppermint extract and food coloring (if using). Mix to combine and transfer egg mixture to a wide bowl.

4) In stand mixer bowl (no need to wash it), whip cream until it reaches soft peaks. Gently fold whipped cream into egg mixture. Using a fork, drizzle streaks of melted chocolate over the entire surface of the mint mousse. Set bowl of mousse in refrigerator until chocolate hardens, about 5 minutes. Using a flexible rubber spatula, crack chocolate streaks into 1-inch pieces and fold into mousse. Repeat the chocolate-drizzling and folding procedure until no more chocolate remains. Pour mint mousse into prepared cookie crust and freeze for at least 6 hours, and preferably overnight.

5) For the Fudge Topping: Line a rimmed baking sheet with a Silpat or well-greased piece of aluminum foil. In a 1-quart saucepot, combine sugar with 1/4 cup water. Cover and bring to a simmer over medium heat, about 4 minutes. Remove lid and cook sugar syrup until it becomes a deep golden brown. Remove from heat. Add cocoa nibs and stir to combine. Carefully pour caramel onto lined baking sheet and allow to fully set and cool, about 1 hour.

6) With a rolling pin, crack caramel into 2- to 3-inch pieces. Transfer pieces to a food processor and pulse until caramel is mostly finely ground. Add molasses, oil, salt, and vanilla and process until combined. With food processor running, slowly drizzle in chilled cream, stopping to scrape down bowl’s sides if needed. Transfer mixture to a piping bag fitted with a plain #17 tip and chill for at least 1 hour before piping.

7) To Finish: Remove pie from freezer and garnish the top with fudge in a crisscross pattern. Fill a piping bag fitted with a #32 open star tip with whipped cream and pipe along the border. Drizzle the edges with melted chocolate, if desired. Using a knife dipped in hot water, cut pie into 8 to 12 slices and serve with extra fudge on the side.



Compiled Recipe – Prawn Thermidor

Prawn Thermidor

* 1 kilo tiger prawns (sugpo)
* 1 cup heavy cream, divided
* 2 egg yolks (use medium sized eggs)
* 1 tbsp. butter
* 1 tbsp. olive oil
* ¼ cup shallots (sibuyas tagalog), finely chopped
* ½ cup dry white wine
* ½ cup water
* ½ tsp. mustard
* salt
* ground black pepper
* ¼ cup mozzarella cheese, cubed
* 3 tbsp. parsley sprigs, finely chopped

1) Preheat oven to 375°F.

2) Butterfly the prawns and carefully remove the meat from the shells. Make sure to keep the heads and shells intact. Set aside meat and shells.

3) Mix together egg yolks and 1/2 cup cream in a bowl. Set aside.

4)  Heat oil and butter in a heavy-bottomed pot. Add prawn meat and cook for 2 minutes or just until meat changes color to pink. Add shallots and cook until translucent. Add wine and water. Bring to a boil and cook for 1 minute.

5) Add remaining 1/2 cup cream and mustard. Season with salt and pepper. Bring to a boil, then reduce to a simmer. Add cheese; continue to cook for 1 to 2 minutes. Add the cream and milk mixture, then add parsley.

6)  Stuff the prawn shells with a generous amount of the prawn mixture. Place stuffed prawns on a baking sheet.

7) Bake the prawns for about 5 minutes or until heated through. You can also bake the prawns in batches in a turbo broiler set at 175°C. Serve hot.



Compiled Recipe – Strawberry Basil Choco Cream Drink

Strawberry Basil Cream Choco Drink

* 1 sachet Swiss Miss Dark Chocolate
* 1 sachet Swiss Miss Milk Chocolate
* 3 cups full cream milk
* 250 mL heavy cream
* 2 to 4 pieces strawberry, pureed
* 20 grams basil leaves
* 2 tbsp. sugar

1) Soak basil leaves in heavy cream. Add sugar and place in chiller for 30 minutes to 1 hour.

2) Mix Swiss Miss Milk Chocolate, Swiss Miss Dark Chocolate and hot full cream milk in glasses or mugs.

3) Remove basil leaves from cream and whip the cream using a hand mixer until it reaches soft peaks.

4) Spoon whipped basil cream into the mugs.

5) Serve while hot.

Tip: You can also heat the cream and add the basil (or any herb you like) to infuse the flavor even more.