DIRECTIONS:

1. Preheat oven to 350°F. Coat a 9×13 baking dish with your favorite non-stick spray. Set aside.

2. In a medium bowl, prepare the cinnamon filling. Whisk together the brown sugar, flour, and cinnamon until combined. Set aside.

3. To make the crumb topping, grab a medium bowl and mix together the melted butter, brown sugar, cinnamon, and flour. Mix until it resembles coarse crumbs. (Tip: To form larger crumb pieces, use your hands.) Set aside.

4. To make the cake, put the butter, sugar, and light brown sugar in the bowl of your stand mixer. Use your paddle attachment on medium speed for 2 minutes until fluffy.

5. Add in the eggs, vanilla, sour cream, salt, and baking powder. Mix for 1 minute until smooth, scraping the sides of the bowl as you go. Then switch the mixer to low and add in the flour and milk, alternating portions, beginning and ending with flour. Mix until just combined but smooth.

6. Spread half of your cake batter into the prepared pan. Sprinkle the cinnamon filling on top, then spread the remaining cake batter on top. Finally, sprinkle the crumb topping on top of that.

7. Bake until the cake is set and a toothpick comes out clean (40-45 minutes).

8. Cool completely on wire rack.

9. Whisk together the powdered sugar and milk until smooth and drizzle the icing on top of the cooled cake. If you like, you can sprinkle powdered sugar on top, instead of making the icing.

directions:

1. Preheat oven to 350°F.

2. In oven, melt butter in 9-inch square pan. Remove pan from oven and sprinkle brown sugar evenly over the melted butter. Arrange the drained pineapple slices evenly in your pan, putting a cherry in the middle of each slice.

3. With an electric mixer on low speed, beat all remaining ingredients for 30 seconds in a medium-sized bowl, scrape bowl constantly. Pour the batter over the pineapple and cherries.

4. Bake for approximately 50-55 minutes. Check doneness by Inserting a toothpick in center. Turn pan upside down onto a heat-proof plate, leaving the pan over the cake for a couple minutes, allowing the brown sugar mixture to drizzle over cake.

Directions:

Praline Topping:

1. In a saucepan over low heat, add pecan butter, maple syrup, and salt and stir gently until combined. 

2. Reserve pecan halves. 

Pancakes:

1. Mix dry ingredients in a large mixing bowl. 

2. Whisk buttermilk and eggs together in another large mixing bowl. 

3. Gradually fold in melted butter. 

4. Slowly pour wet ingredients into dry mixture and combine until there are no lumps in the batter.

5. Place the pan on the stove set to medium heat. 

6. Brush pan with butter or non-stick cooking spray. 

7. Pour batter on pan to desired pancake size. 

8. Allow pancakes to cook in the pan until the batter is lightly bubbled and the bottom is golden brown. Flip.

9. Cook pancakes until they are golden on both sides. 

10. Remove pancakes from the stove and place on the plate. Stack pancakes as tall as desired. 

11. Pour praline topping over pancakes, then add toasted pecan halves over topping.

directions:

Cheesecake

1. In a large bowl, beat the heavy cream with a hand mixer until stiff peaks form. Set aside.

2. In another bowl, mix the cream cheese and sugar until thoroughly combined. 

3. Place the white baking chocolate In a small bowl and microwave for 30 seconds. Stir.  Repeat microwaving and stirring until the chocolate is completely melted.

4. Add the melted white chocolate, peppermint extract, and vanilla extract. Mix until combined. Then, using a spatula, stir in the chopped peppermint chips.

5. Fold in the whipped cream with a spatula in thirds . Be careful not to overmix.

6. Pour the filling into the graham cracker crust and smooth with the spatula.

7. Let set up overnight in the refrigerator.

Topping

1. Heat the white chocolate in the microwave for 30 seconds and stir. Repeat until melted.

2. Place the white chocolate in a sandwich bag, press all the air out of the bag, then cut a small hole in the corner. Drizzle the white chocolate over the top of the cheesecake.

3. In a large mixing bowl, beat the heavy cream and powdered sugar with a hand mixer until it forms stiff peaks. Set aside.

4. Next, put the whipped cream in a piping bag with a 1M tip. Pipe rosettes around the outer edge of the cheesecake.

5. Before serving, add the peppermint hard candies to each swirl of whipped cream.

directions:

1. Preheat oven to 350°F (165°C). With 2 tablespoons butter, coat a 10-inch tube pan, then sprinkle the pan with 1/4 cup sugar.

2. Mix together 2 3/4 cups flour, baking powder and salt, and set aside.

3. In a large bowl, cream together 1 cup butter and 2 cups sugar until light and fluffy. Beat in the eggs, one at a time. Stir in vanilla and beat in the flour mixture gradually. Next, dredge blueberries with the remaining 1/4 cup flour and fold into the batter. 

4. Pour batter mixture into your prepared pan and bake until a toothpick inserted in the center of the cake comes out clean (about 70 to 80 minutes).  Cool in pan for 10 minutes. Tip over onto a wire rack to finish cooling.

directions:

1. Preheat oven to 350°F. Grease and flour a 10-inch (10- to 15-cup) Bundt pan well and set aside. In a large bowl, combine flour, baking powder, baking soda, and salt. Set aside.

2. In a stand mixer fitted with a paddle attachment, beat the butter, sugar, and vanilla on medium speed until light and fluffy (about 4 minutes). Add eggs, 1 at a time, and egg yolk, beating well after each addition. Reduce mixer speed to low and gradually beat in rum. Add flour mixture mixture in thirds, alternating with heavy cream (begin and end with flour mixture). After each addition, beat on low speed.

3. Pour the batter into your Bundt pan and smooth the top. Bake until golden brown and a toothpick iin center comes out clean (approximately 50 to 55 minutes). After 30 minutes, cover loosely with aluminum foil to prevent excess browning.  

4. During the last 10 minutes of baking, prepare the Rum Syrup. Melt the butter in a saucepan over medium heat. Add sugar and 1/4 cup water and let the mixture come to a boil, stirring occasionally until syrupy ( about 5 minutes). Add rum and vanilla carefully (the mixture will bubble.) Continue on boil, stirring often for about 1 minute before remove from heat.

directions:

1. Preheat oven 350°F.

2. Grease three, 9- inch cake pans with shortening and lightly flour. 

3. Mix flour, baking powder and 1 teaspoon salt into medium bowl.

4. In a large bowl, beat butter for 30 seconds with an electric mixer on medium speed. Add 2 cups of sugar, ¼ cup at a time, continuing to beat as ingredients are poured slowly into bowl. 

5. Add eggs, one at a time. Then beat in vanilla and almond extract. With electric mixer on low speed, add in flour mixture and milk, beating until completely blended.

6. Divide cake batter evenly into the three cake pans.

7. Bake 18-20 minutes. To be sure the cakes are done, place toothpick in middle until it comes out clean. Let pans cool 10 minutes before removing cake from the pans to cool completely on cooling racks.

8. Mix 1½ cups sugar and water in a heavy 2-quart saucepan. Cook ingredients on medium heat, stirring constantly. When mixture is clear, cook without stirring (240 F on candy thermometer ) for around 10 minutes. 

9. Add egg whites to large bowl. Using an electric mixer on low, beat egg whites until foamy. Add cream of tartar and ⅛ teaspoon salt on medium speed until soft peaks form. Increase speed to high, and add hot syrup and egg white mixture. 

10. At the same time, add marshmallows (a few at a time) and beat until frosting is thick enough to spread (stiff peaks should form).

11. Microwave 2 tablespoons of sugar and coconut milk on high for one minute. Stir until the sugar is dissolved. Then brush the coconut milk mixture over one cake layer within ½ inch of the edge. Sprinkle ½ cup coconut and frost with 1 cup of the frosting. 

12. Place second cake layer on top and brush with the rest of the coconut mixture. Frost layer with 1 cup of frosting, sprinkle ½ cup coconut, then top with the remaining layer of cake. 

13. Spread remaining frosting on top and all sides of cake and sprinkle with rest of coconut.

directions:

Cake

1. Preheat oven to 325°F then liberally spray a 12-cup bundt pan with non-stick baking spray.

2. In your mixer bowl, add butter, oil or shortening, and cream cheese and beat for 2 minutes on high speed. Slowly add in sugar, beat on high speed for an additional seven minutes until very pale yellow and fluffy.

3. Next, add eggs, one at a time, combining well after each addition and scraping down the sides as needed. Turn your mixer down to its lowest speed, and slowly add flour into batter in two increments, then add salt. Be careful not to over beat.

4. Lastly, add in vanilla extract, scrape down sides and mix until just combined and turn off mixer.

5. Pour cake batter into prepared bundt pan, and bake for 1 hour and 15 -20 minutes or until a toothpick inserted in the center of the cake comes out clean.

6. Cool in pan on a wire rack for 10 minutes, then invert cake on serving plate for at least an hour or until the cake is cool to the touch.

Blueberry/Strawberry Sauce

1. Place blueberries, sugar, and lime juice, into a deep saucepan. Heat on medium until mixture begins to boil. Reduce heat and simmer until sauce thickens enough to coat the back of a spoon (about 5 minutes). Add the remaining 1/2 tablespoon of lime juice and cook for 5 additional minutes until reduced by half (leaving 3/4 cups of blueberry sauce). Remove from heat, cool, and then refrigerate. Repeat the steps above to make the strawberry sauce. Simply replace blueberries with strawberries.

Whipped Cream

1. Put the whipping cream and powdered sugar in a mixing bowl and beat on medium high until stiff peaks form. Place in refrigerator.

Cake Assembly

1. Line a regular size loaf pan with plastic wrap, letting a lot of extra wrap hangover on all sides. 

2. Cut off the dark edges of the cake, then cut the cake into even slices.

3. Place a layer of pound cake to the bottom of the prepared pan (you may need to cut the sides to fit). With an offset spatula, spread a layer of strawberry ice cream evenly over the top of the pound cake. Take a clean utensil and spread the blueberry sauce over top of ice cream. Set in the freezer for 30 minutes.

4. Using yet another offset spatula, spread a layer of vanilla ice cream evenly over the top of the strawberry sauce. Repeat all steps, once more ending with one layer of pound cake.

5. Cover with the remaining plastic wrap and place in the freezer for 2 to 3 hours.