Cupcake

• 1 box Devil's Food (mix as directed)
• 1 package regular-sized Nutter Butter cookies
• 1 package mini Nutter Butter cookies
• 1 can chocolate frosting

Peanut Butter Frosting

• 1 cup creamy peanut butter
• 1 stick butter, at room temperature
• 2 cups powdered sugar
• 3 to 4 tablespoons heavy cream (use to thin frosting)
• 2 teaspoons pure vanilla

Nutter Butter Chocolate Cupcakes

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• 6 ounces semi-sweet chocolate
• 2/3 cup sweetened condensed milk
• 1 cup quick-cooking oatmeal
• 1/8 teaspoon salt
• 1 teaspoon vanilla
• Pecan halves, as needed

Chocolate Oatmeal No Bake Cookies

• 4 cups sugar
• 3/4 cup water
• 3/4 cup milk
• 1/2 cup cocoa
• 3 tablespoons butter
• 1/8 teaspoon salt
• 1 teaspoon vanilla
• 1 1/2 cups pecans, broken

Note: Your favorite nuts can substitute for pecans e.g. macadamia, walnuts, peanuts, cashews or even a mix.

River Road Fudge With Pecans

• 1/2 pound (2 sticks) unsalted butter, plus extra for buttering the dish
• 4 extra-large eggs, at room temperature
• 2 cups sugar
• 3/4 cup good cocoa powder
• 1/2 cup all-purpose flour
• Seeds scraped from 1 vanilla bean
• 1 tablespoon framboise liqueur, optional
• Vanilla ice cream, for serving

Ina Garten's Brownie Pudding

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• 5  eggs
• 1 cup sugar
• ¼ cup butter, soft
• 1 cup cake flour
• 18 oz. dark chocolate, melted

White Chocolate Sauce

• 1 cup white chocolate, chopped
• 1 cup heavy cream
• 2 oz. white rum
• 3 oz. sugar

• 1 1/2 cup all purpose flower
• 1 1/2 tsp sugar
• 1/2 tsp kosher salt
• 1/4 cup lard
• 1/4 cup butter
• 1/4 cup ice cold water
• 3 egg yoks
• 1 tbs orange zest
• 1 12 oz can sweetened conedsed mik
• 2/3 cup frresh squeezed orange juice
• 4 oz semi-sweet chocolate
• 1/4 cup heavy cream
   

Caption

• 1 piece day-old New Orleans-style French bread,* about 23 inches long and weighing about 7½ to 8 ounces, cut into ½-inch cubes with crust on  
• 3 cups heavy cream
• 1/2 cup whole milk
• 1 3/4 cups sugar, divided
• 1 2-inch-long piece of vanilla bean
• 1 1/4 pounds (3 1/2 cups) semi-sweet chocolate chips
• 8 large eggs
• 8 to 12 pieces almond bark, for garnish

Chefs note: For the best results, refrigerate the uncooked bread pudding overnight before baking.

Brennan's Chocolate Bread Pudding

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