1. ↔ × → Strawberry Tiramisu

    Strawberry Tiramisu

  2. ↔ × → Hazelnut Sandwich Cookies

    Hazelnut Sandwich Cookies

  3. ↔ × → Chestnut Cheesecake

    Chestnut Cheesecake

  4. ↔ × → Orange French Toast

    Orange French Toast

  5. ↔ × → tropical tricolour cake

    tropical tricolour cake

  6. ↔ × → strawberries and cream belgian waffle

    strawberries and cream belgian waffle

  7. ↔ × → vanilla gelato sandwich

    vanilla gelato sandwich

  8. ↔ × → box of sprinkled doughnuts

    box of sprinkled doughnuts

  9. ↔ × → Pancakes with apricot preserves and maple syrup

    Pancakes with apricot preserves and maple syrup

  10. ↔ × → Espresso ‘n Macadamia Nut Fudge 1 1/4 cup sugar 1/4 cup unsalted butter 12 oz / 1 1/2 cups white chocolate (NOT CHIPS) chopped -most chips are not actually made with cocoa butter, so I don’t suggest using them EVER- 1 tsp vanilla extract 2/3 cup heavy cream 1/2 cup chopped macadamia nuts (I used coffee glazed mac nuts) 1 tsp Instant Espresso Powder 3 TBS cappuccino flavored instant coffee (we had the international coffee variety so that’s what I used) In a heavy bottomed 3qt sauce pot, bring cream, sugar, butter, espresso powder and instant coffee to a boil over medium heat. Stirring constantly. Once it starts to boil heavily stop stirring and let boil for 5 minutes. DO NOT LEAVE THIS UNATTENDED!!!! IT CAN BOIL OVER. Remove from heat then add vanilla extract and stir. Add chocolate and stir until melted and smooth. Then add nuts and stir until nuts are evenly distributed. Pour into a 9x9 square baking dish that has been lined with foil and sprayed with cooking spray. Cover with plastic wrap and store in a cool place until it sets up. About 4 hours. F.decorate(_ge('photo_notes'), F._photo_notes).notes_go_go_go(3116611619, 'http://farm4.static.flickr.com/3234/3116611619_37c16b443b_t.jpg', '3.1444');
    Espresso ‘n Macadamia Nut Fudge

    1 1/4 cup sugar
    1/4 cup unsalted butter
    12 oz / 1 1/2 cups white chocolate (NOT CHIPS) chopped
    -most chips are not actually made with cocoa butter, so I don’t suggest using them EVER-
    1 tsp vanilla extract
    2/3 cup heavy cream
    1/2 cup chopped macadamia nuts (I used coffee glazed mac nuts)
    1 tsp Instant Espresso Powder
    3 TBS cappuccino flavored instant coffee (we had the international coffee variety so that’s what I used)

    In a heavy bottomed 3qt sauce pot, bring cream, sugar, butter, espresso powder and instant coffee to a boil over medium heat. Stirring constantly. Once it starts to boil heavily stop stirring and let boil for 5 minutes. DO NOT LEAVE THIS UNATTENDED!!!! IT CAN BOIL OVER.

    Remove from heat then add vanilla extract and stir. Add chocolate and stir until melted and smooth. Then add nuts and stir until nuts are evenly distributed.

    Pour into a 9x9 square baking dish that has been lined with foil and sprayed with cooking spray. Cover with plastic wrap and store in a cool place until it sets up. About 4 hours.