Peppermint White Mocha Cheesecakes

Ingredients

  • 3 cups vanilla wafer cookies
  • 4 tablespoons unsalted butter, melted
  • 2 (8 ounce) packages cream cheese, softened
  • 1⁄2 cup granulated sugar
  • 2 tablespoons flour
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 teaspoon peppermint extract
  • 2 -4 drops red food coloring, gel
  • 2 ounces white chocolate chips
  • 1 cup frozen whipped topping, thawed, plus more for topping
  • 1⁄2 cup mini marshmallows
  • 2 candy canes, crushed

Banoffee Pie

Ingredients

  • 3 cups chocolate wafers or chocolate covered digestive cookies
  • 1/2 cup unsalted butter melted*
  • 1 cup dulce de leche or caramel sauce *
  • 2 bananas sliced
  • 1 1/2 cups heavy whipping cream chilled
  • 1/4 cup powdered sugar (or confectioners sugar)
  • 1 tsp vanilla extract
  • 2 oz chocolate (chips or chunks)

Directions

  1. Prepare an 8 inch tart or pie plate by greasing with butter and set aside.
  2. Process the cookies in a food processor until they turn into crumbs or put them in a ziplock bag and crush with a rolling pin.
  3. Melt the butter and stir into the cookie crumbs until well combined. Line the pie plate with the cookie crumb mixture making sure it comes all the way to the top of the plate. Your pie crust should be approximately 1/4 inch thick. Refrigerate the crust at least 4 hours to set.
  4. Melt the chocolate in a double boiler or in the microwave, then spread on a clean cookie sheet in a thin layer. Put the cookie sheet in the fridge to set for 1 hour. Remove from the fridge and drag the blade of your knife across the chocolate surface in smooth and firm movements to create curls. Once the curls are created, put them back in the fridge until needed.
  5. Fill the pie crust with the prepared toffee filling and flatten with an offset spatula. Add a layer of sliced bananas.
  6. Whip the heavy cream with icing sugar and vanilla until soft peaks form then top your sliced bananas with it. Use the back of your spoon to create swirls. Then top with chocolate curls. Chill banoffee pie in the fridge for two hours before serving to allow layers to set and flavours to meld.

Tips:

  • Carnation or Nestle brands sell canned “dulce de leche” or caramel sauce
  • Salted Butter will still work in this recipe

Baileys Milkshake

Ingredients

  • 2 cups chocolate ice cream softened
  • 4 tbs chocolate sauce to taste
  • 2 cups milk
  • 80 ml Baileys Irish cream
  • 1 can whipped cream to serve
  • 1 handful mini marshmallows to serve
  • 1 sprinkle dark chocolate grated to serve
  • 2 mini wafer cones to serve
  • 2 tbs Baileys Irish cream to decorate

Directions

  1. Drizzle chocolate sauce down the sides of two 375ml tall glasses.
  2. Combine the ice cream, milk and Baileys in a blender and blend until smooth. Pour into the glasses.
  3. Top with the cream, a drizzle of Baileys, mini marshmallows and grated chocolate. Serve immediately with mini wafer cones, if you like.

Tips: Use mini wafer cones dipped in melted dark chocolate.