Baked Potato Chips

2 large russet potatoes
No-stick cooking spray
Kosher salt
Pepper

Preheat oven to 375 degrees. Spray a cooking sheet with no-stick cooking spray.

Peel potatoes. Using a mandoline, slice into thin slices. Pat potato slices dry with a paper towel. Arrange slices on the prepared baking sheet in a single layer. Spray with no-stick cooking spray. Sprinkle with salt.

Bake for 20-30 minutes or until crisp. Remove from oven and immediately season with salt and pepper.

Yields 2-4 servings.

Nutella Semifreddo

Chocolate & hazelnut is delicious. Making a semifreddo out of nutella is double delicious!

1 (13-ounce) jar nutella
1/4 cup Torani hazelnut syrup
1 1/2 cups heavy cream
1 teaspoon Saigon cinnamon
Unsweetend coca powder

Line a 9×5-inch loaf pan with plastic wrap.

In a large bowl, combine the nutella and hazlenut syrup. Set aside.

In a medium bowl, beat the heavy cream and cinnamon together until soft peaks form. Fold the whipped cream into the chocolate mixture. Spoon the mixture into the prepared loaf pan. Sprinkle with cocoa powder. Cover and chill for at least 8 hours before serving.

Yields 12 servings.

Sour Cream & Brown Sugar Panna Cotta

1 envelope unflavored gelatin
2 tablespoons water
2 cups heavy cream
1/2 cup dark brown sugar, packed
1 1/2 cups sour cream

In a small bowl, sprinkle gelatin over 2 tablespoons of cold water. Let stand for about 1 minute until softened. Do not stir.

In a heavy saucepan, combine the heavy cream and brown sugar. Cook over medium heat, stirring constantly until sugar dissolves. Remove pan from heat. Whisk in the sour cream until smooth. Stir 1 cup of cream mixture into gelatin mixture, then stir cream and gelatin mixture back into reserved cream.

Divide mixture among individual serving bowls that have been lightly greased. Refrigerate, covered, for at least 4 hours or until set.

*For extra sweetness, top with honey or maple syrup.

Yields 4-8 servings.