You will also need:

1. A double boiler or homemade bain-marie made out of a pot partially filled with water and a heatproof bowl that will fit in the rim of the pot without touching the bottom.
2. A candy or deep-fry thermometer.
3. A whisk.
4. Two mixing bowls.
5. An electric mixer, standing or hand.
6. A spatula.
7. Six 1/2-cup size ramekins or dessert bowls.

1. In the top part of the double boiler or the bowl of the homemade bain-marie, whisk together 3/4 cup of the cream, the egg yolks, sugar and salt.
2. Hook the thermometer on the side of the bowl and cook the mixture over medium heat, stirring constantly with a whisk. The mixture will become foamy and a thin yellow coating of custard will begin to cling to the sides of the bowl. At this point, the thermometer will register between 150 F and 160 F and the custard is done.
3. Pour the custard into a bowl, stir in the vanilla and set the custard aside.
4. Rinse out the top of the double boiler or bowl of the bain-marie and put the chocolate in it. Place the double boiler or bain-marie back on the burner, over medium heat, and melt the chocolate, stirring as it melts.
5. Whisk the hot melted chocolate into the custard. Set it aside to cool at room temperature for, around 30 minutes.
6. Put the remaining 1 and 1/4 cups of cream into a bowl and use the mixer to beat it until it just holds stiff peaks and doesn’t slide up the sides of the bowl.
7. Fold a dollop of the whipped cream into the custard to lighten the mixture. Then fold the custard, gently and thoroughly, back into the remaining cream.
8. Divide the mousse among dessert bowls or ramekins. Cover each with a piece of plastic wrap and chill them for at least 6 hours. It’s preferable to let the dessert stand at room temperature for 15 minutes to soften a bit right before serving. However, if time constraints or forgetfulness prevail, serve the mousse straight from the refrigerator and all will still be well. Any extra servings keep just fine for several days refrigerated.

With the blender on a medium setting, pour in yeast, then pour in half cupfuls of the remaining 2 cups of rice flour alternatively with the coconut milk. Continue until all of the rice flour and coconut milk have been added. Stop at intervals as needed and use a rubber spatula to help you blend the ingredients that stick to the sides of the bowl. Add enough water (fresh or from the can of the coconut milk) as needed, only until it reaches a pancake batter consistency. You don’t want it too thick.

Add the rice powder roux, salt and sugar, and blend for a few more minutes until all ingredients are incorporated well.

Pour into a bowl, large enough to let it bloom and “grow”. Cover it with a tea towel and set it aside in a closed, warm, dry place, preferably an oven (turned off). Leave it undisturbed for a minimum of 6 hours, even overnight.

Mix fermented batter well. Take out as much as you need in a smaller bowl. Leave remainder in refrigerator. If using it all at once, still do this in batches. It is easier to hold and ladle.

Heat a skillet on medium-low heat, ladle a little less than ¼ cup of the batter into the center of the heated pan.

Lift the pan off heat. Hold both sides firmly (use a heat proof towel or potholders when doing this) and using your wrists, swirl the batter around in a clockwise motion, so that the batter lightly coats the outer circumference and the middle of the pan. (Almost like hula hooping your pan once around). The center batter should be thicker, in a puddle. Return to heat. Put a lid over the skillet.

Allow it to cook for a minute and then check on it. The center will puff up, the edges will look like frilly lace. Leave it covered and cook further for browner, crisper ends. Then lift it out with spatula and set it on a plate. Repeat with remaining batter.

2. Gradually add the confectioners’ sugar, cracker crumbs, peanut butter and vanilla.

3. With your hands shape the mixture into 16 eggs and place on waxed paper-lined baking sheets. Refrigerate for 1 hour.

4. In a microwave safe bowl, melt dark or milk chocolate chips and shortening; stir until smooth. Dip eggs in chocolate and allow excess to drip off. Decorate with sprinkles or leave as is. Return eggs to waxed paper. Chill until set.

5. If you would like to use the white chocolate to stripe the eggs, microwave the chips and add a couple drops of food coloring gel until you achieve your desired color. Place in a piping bag and gently stripe your eggs. Refrigerate until set once again.

Recipe from Reader’s Digest.

Preheat the oven to 200 F.

Drop spoonfuls of the egg mixture (2 inches in diameter) onto either a baking sheet lined with parchment paper, or a very lightly greased nonstick baking sheet. Bake for 2 hours then turn the oven off, leaving the baking sheet with the meringues in the oven to cool completely.

For the dipping chocolate, place the chocolate squares in the top of a double boiler over boiling water and melt completely.

Dip the bottoms of the cooled meringues in the chocolate, shaking off the excess, and place the meringues upside down on some waxed paper to dry completely.

2. With a spoon, divide the peanut mixture into 8 portions (see below). Scoop one portion out and roughly shape it into a small log, then divide into 3 pieces and roll each into a ball. Make sure to press tightly when you are rolling them into the balls so they do not fall apart easily later on. Repeat until you have 24 balls.

3. In another bowl, mix the glutinous flour and water together. Stir until thoroughly incorporated, reaching a thick, sticky consistency. You should be able to roll a piece in a ball without it sticking to your hand too much.

4. Divide the flour into 24 balls. The easiest way is to dump it onto a piece of parchment paper and cut it half with a knife, then each half further into halves, until you have 24 pieces.

5. Flatten each piece of glutinous dough in your palm and place a peanut ball in the centre. Gently wrap the dough around the peanut filling and then roll into a ball. Repeat until all 24 balls are rolled and set aside, leaving room between each dumpling.

6. Begin making the ginger syrup by adding ginger, water and sugar to a saucepan. Bring to a boil over high heat, then simmer on medium heat for 15 minutes, until syrup has reduced a little.

7. Meanwhile, bring another pot of water to a rolling boil and drop the dumplings in to cook. Gently stir occasionally so they are not sticking to the bottom of the pot. The dumplings are done when they float.

8. Divide ginger syrup into 4 bowls. Remove the cooked dumplings with a slotted spoon and place into the bowls to serve.

Note:
To freeze dumplings, after step 5, place the dumplings (leave room between each dumpling) on a parchment-lined baking sheet and place into the freezer for at least one hour before placing them into a freezer bag to freeze. To cook from frozen, just boil as you would when they are fresh, they are done when they float!

Adapted from Rasa Malaysia.

Place the Nutella, powdered sugar, butter, and brown sugar in the bowl of a stand mixer. Beat on low speed until the mixture resembles coarse wet sand.

Shape a heaping teaspoon of the Nutella mixture into the shape of your pretzel. For example, if you are using square pretzels, make a square shape. Place the shaped mixture on top of a pretzel and gently press another pretzel on top, as if making a sandwich. Set the sandwich on the prepared cookie sheet. Repeat with remaining mixture and pretzels.

Melt the white chocolate chips according to package instructions. Carefully dunk half of each pretzel bite into the melted chocolate and then dip into or shake on sprinkles. Place each pretzel bite onto the lined cookie sheet and let the chocolate set. If you need these in a hurry you can stick them in the refrigerator and the chocolate will set faster.

Makes approximately 35-40 pretzel bites.

2. Add egg yolks, one stick of melted butter, nutmeg, salt, and lemon zest to the yeast mixture and stir until combined. Using a spoon or your dough hook, beat in the bread flour, one cup at a time, until combined. Knead until the dough is smooth and pliable, about 8 minutes. Place dough in a bowl that has been lightly coated with oil or cooking spray. Cover and set in a warm, draft-free place to rise until doubled in size, about 2 hours.

3. When dough has risen, turn it out onto a floured counter and roll into a very large rectangle (about 10″ by 24″) which should be just about 1/2 an inch thick. Slightly longer and thinner is OK, too. Spread the remaining stick of melted butter over the dough, being careful to leave a 1″ border on all sides. Combine the cinnamon and brown sugar in a small bowl and distribute evenly over the butter.

4. In a medium bowl, combine the cream cheese, 3/4 cup confectioners’ sugar, and the whole egg. (I would recommend a hand mixer for this. When I mix it by hand, it tends to come out clumpy/watery.) Spread in a thin layer over the brown sugar/butter/cinnamon mixture.

5. Working from the long end that’s closest to you, roll the dough into a tight cylinder. Carefully crimp the seam together with your fingers. Transfer the dough to a baking sheet lined with parchment paper and arrange so the seam is on the bottom, touching the parchment. Bring the two ends together to meet and form a large ring. Pinch tightly to seal. (It is VERY important you make sure all your pinching together sticks. Otherwise your filling will run right out.) Let it rise until doubled, about 30 minutes.

6. Preheat the oven to 350 F. Bake the cake for 30-40 minutes, until dough is browned and sounds hollow when tapped. I would say that it’s better to slightly under-bake this dough than to over-bake it. It can get a little dry. Let cool completely.

7. To prepare glaze: In a small bowl, stir 2 cups of powdered sugar, 1 teaspoon of lemon juice, and 1/4 cup milk or water until smooth and lump-free. I like a thick glaze that’s almost frosting-like, but you may feel free to thin the glaze if you like yours runnier. Spread on the top of the cooled cake and let the glaze run down the sides of the cake. Sprinkle immediately with the colored sugar. Let the glaze set for at least an hour before serving.

Source: Dough recipe is slightly adapted from a King Cake recipe on allrecipes.com. The fillings are my own improvisation.

Add semolina and cashew nut powder. Mix it well till a soft paste is formed, about 3 minutes. Remove it from the heat and keep on stirring till it cools down.

Apply some ghee to your palms and roll the thick paste into desired shape. Sprinkle with crushed pistachios.

In a medium-sized bowl, combine peanut butter, icing sugar, crisp rice cereal, walnuts, and butter. Mix until well combined. Mixture will seem slightly dry. Use your hands to roll a ball of peanut butter mixture that is about 1″ in diameter. The heat from your hands will warm up the butter and peanut butter and make the mixture stick together. Flatten the ball in the palm of your hands and place the dry cherry in the center of the flattened peanut butter. Carefully wrap the peanut butter mixture around the cherry, ensuring that you seal any cracks or holes. Continue until all the cherries are covered. Refrigerate for 1 hour.

In the top of a double boiler, melt the milk chocolate over low, slow heat stirring occasionally. Holding the stem, carefully dip your cherry into the milk chocolate, ensuring that you coat the entire outside of the peanut butter mixture. Place on a parchment-lined baking sheet to dry.

Once all the cherries are covered with the milk chocolate, melt the white chocolate. Holding the stem, carefully dip the cherry into the white chocolate at an angle to coat half of the cherry. Place on a parchment lined baking sheet to dry.

Note: Do not use chocolate chips for dipping as the added fat in the chocolate chips will not set the chocolate properly at room temperature. Use only quality baking chocolate or melting wafers.

Serve immediately or store in a container in the fridge for up to a month.

To reheat, spoon into a microwave safe bowl and heat for 30 seconds or until smooth.