Cinnamon Vanilla Pancakes:
1 cup milk
2 eggs
1/2 stick butter, melted
1 1/2 cups flour
1 teaspoon cinnamon
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons vanilla

Honey Butter:
1 stick butter, softened
2 tablespoons honey

Cinnamon Vanilla Pancakes:
In a medium bowl whisk together all the ingredients. Spoon desired amount of batter onto a lightly oiled pan. Cook, over medium heat until bubbles appear on the surface of the pancake. Flip and cook for about a minute longer.

Honey Butter:
Using a hand mixer, blend together the butter and honey. Top warm pancakes with a pat or two of honey butter and serve.

Yields 8 4-inch pancakes.

1 envelope unflavored gelatin
2 tablespoons lime juice
1 1/2 cups heavy cream
1 1/2 cups half and half
1/2 cup sugar
2 teaspoons vanilla

Lightly oil 4 6-ounce ramekins. Set aside.

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

In a heavy saucepan, combine the heavy cream, half and half and sugar. Bring to a boil, stirring constantly until sugar dissolves. Remove pan from heat. Stir 1 cup of the cream mixture into the gelatin mixture, then stir cream and gelatin mixture back into the reserved cream. Stir in vanilla.

Divide mixture among the 4 greased ramekins. Refrigerate, covered, for at least 4 hours or until set.

Yields 4 servings.

1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon cinnamon
1 teaspoon salt
2 eggs
1 cup milk
1/2 teaspoon vanilla
1/2 cup sugar
1/2 cup (1 stick) butter, melted
1 1/2 cups fresh blueberries, rinsed and dried

Preheat oven to 350 degrees. Grease or line 12 muffin cups.

In a small bowl, lightly coat the blueberries in flour. This will help them stay suspended in the muffins. Set aside.

In a large bowl, combine the flour, baking powder, cinnamon and salt. Set aside.

In a medium bowl, beat together the eggs, milk and vanilla. Stir in the sugar and melted butter.

Pour milk mixture over flour mixture and combine until flour is just moistened. Fold in the blueberries. Batter will be lumpy.

Fill each muffin cup about 3/4 full.

Bake for 25-30 minutes, or until tops are golden. Remove from oven and let muffins cool on a wire rack.

Yields 12 muffins.

I made these cupcakes on a whim, as I was trying to get rid of some leftover shredded coconut that had been sitting in my cupboard for awhile. I had never had a coconut cupcake before I made these and I must say, they are now one my favorites! The subtle coconut flavor combined with the vanilla is just heavenly!

Vanilla Coconut Cupcakes:
1 cup sugar
1/2 cup (1 stick) butter, softened
2 eggs
2 teaspoons vanilla
1/2 teaspoon salt
2 teaspoons baking powder
1 1/2 cups flour
1 cup sweetened shredded coconut
1 cup light coconut milk

Vanilla Coconut Frosting:
1/2 cup (1 stick) butter, softened
1-2 tablespoons light coconut milk
1/2 teaspoon vanilla
2 cups powdered sugar
1 cup sweetened shredded coconut

Vanilla Coconut Cupcakes:
Preheat oven to 350 degrees. Line 12 muffin cups.

In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs and vanilla; whisk to combine. Stir in the salt, baking powder and flour. Add the shredded coconut. Stir in the milk.

Divide the batter among the muffin cups. Bake for 20-25 minutes or until a toothpick inserted into the cupcakes comes out clean.

Vanilla Coconut Frosting:
In medium bowl, beat together the butter and sugar until blended. Gradually beat in 1 tablespoon of the milk until smooth. If frosting is too thick, add more milk, 1 teaspoon at a time. Frost the cupcakes, then gently press the coconut flakes into the frosting.

Yields 12 cupcakes.

8 ounces cream cheese
14 ounces sweetened condensed milk
2 pints strawberries, hulled and rinsed
1 teaspoon fresh mint, chopped
1 teaspoon vanilla
1 9-inch graham cracker crust

Using a food processor or blender, blend together all the ingredients (except for the crust) until smooth. Pour the mixture into the crust and refrigerate until set, at least 2 hours.

Yields 1 9-inch pie.

Tiramisu is one of my all time favorite desserts. This recipe is a simplified version that is perfect for a dinner party as they are served individually.

8 ounces mascarpone cheese
1/4 cup confectioners’ sugar
1 teaspoon vanilla
1/2 cup heavy cream
1 teaspoon rum extract
1 package ladyfingers
1/2 cup prepared espresso
Unsweetened cocoa powder

In a small bowl, beat the heavy cream and rum extract until soft peaks form. Set aside.

In a medium bowl, beat together the mascarpone cheese, sugar and vanilla. Fold in the whipped cream.

Cut the ladyfingers in half and dunk them in the espresso. Place a layer of ladyfingers in the bottom of 4 tall parfait glasses. Divide half the cheese mixture among the four glasses; spoon over the ladyfingers. Top with another layer of ladyfingers and remaining cheese mixture. Sift the cocoa on top.

Yields 4 servings.

Crust:
1 9-inch chocolate cookie crust

Filling:
4 ounces cream cheese
1/2 cup sugar
1 teaspoon vanilla
4 ounces mascarpone cheese
1 1/2 cups heavy cream
3/4 cup chocolate chips

Topping:
1/2 cup heavy cream
2/3 cup semi-sweet chocolate chips

Filling:
In a large bowl, beat the cream cheese, vanilla and sugar together until smooth. Set aside.

In a medium bowl, beat the mascarpone cheese and heavy cream until soft peaks form. Fold into the cream cheese mixture. Fold in the chocolate chips. Pour mixture into the pie crust.

Topping:
In a small saucepan, cook the heavy cream and chocolate chips over low heat until chocolate is melted and sauce is thickened slightly, stirring constantly. Pour over pie filling and spread evenly.

Chill pie in fridge for at least 2 hours before serving.

Yields 1 pie.

1 cup unsweetened coconut milk
2 eggs
1/2 cup honey, divided
1 teaspoon vanilla
1/4 teaspoon cinnamon
1/4 teaspoon salt
Toasted coconut

Preheat oven to 325 degrees. Spray four ramekins with nonstick cooking spray.

In a large bowl, whisk together the milk, eggs and 1/4 cup of the honey, cinnamon and salt until well blended. Set aside.

Spoon 1 tablespoon of honey into each ramekin. Pour the milk mixture into the ramekins.

Place the ramekins in a baking pan. Pour water into the pan so that it comes three-quarters up the sides of the ramekins.

Bake for 30-40 minutes, until the flans are almost set. Let them cool, then refrigerate until completely chilled.

To serve: invert ramekins onto a serving plate and garnish with toasted coconut.

Yields 4 servings.

Vanilla Pudding:
1 1/2 cups whole milk
1 cups heavy cream
1/2 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 teaspoons vanilla
2 tablespoons butter

Caramel Sauce:
1/2 cup sugar
1/4 cup water
1/3 cup heavy cream
1/2 teaspoon salt


Vanilla Pudding:
In a medium saucepan, heat 1 cup of the milk, heavy cream, sugar and salt over medium heat until mixture begins to steam.

In a small bowl, whisk together the cornstarch and remaining milk, making sure there are no lumps. Add the cornstarch mixture to the cream mixture. Cook, stirring occasionally, until the mixture starts to thicken and barely reaches a boil. Reduce heat to low and stir for 5 minutes or until thick. Stir in butter and vanilla extract.

Pour mixture into ramekins, or a serving bowl. Put plastic wrap directly on the pudding to prevent a skin from forming. Refrigerate until set.

Caramel Sauce:
In a medium saucepan over medium-high heat, simmer the sugar and water until the mixture turns a deep golden brown. Remove from the heat and carefully whisk in the heavy cream and salt. Once the caramel has cooled slightly, pour over the pudding and serve.

Yields 2-4 servings.

Brownies:
2/3 cup unsweetened cocoa powder
2/3 cup flour
1 1/2 cups granulated sugar
1 cup (2 sticks) salted sweet cream butter, melted
3 eggs
2 teaspoons vanilla

Bottom Layer:
1/2 cup heavy cream
2/3 cup white vanilla baking chips
1  cup dried tart cherries, chopped

Brownies:
Preheat oven to 300 degrees. Grease an 8-inch square baking dish.

In a large bowl, beat together the sugar, eggs and vanilla until fluffy. Set aside.

In small bowl, combine the cocoa powder and melted butter. Slowly pour chocolate mixture into the egg mixture while whisking. Stir in the flour. Pour batter into prepared baking dish.

Bake for 50-55 minutes or until done in center. Remove from oven and let cool completely before adding top layers.

Top Layer:
In a small saucepan, melt together the heavy cream and white vanilla baking chips over medium-low heat, stirring constantly. Remove from heat. Stir in dried cherries. Spread mixture over brownies. Refrigerate for 30 minutes or until set.

Yields 9 large brownies.