Southern Bourbon Vanilla Banana Pudding Parfaits


This classic dolled up in a single serving is sure to delight your inner southern belle! ~Amy

Southern Bourbon Vanilla Banana Pudding Parfaits

Bourbon Vanilla Custard*
Vanilla wafers
2-3 fresh bananas
Whipped Cream

Bourbon Vanilla Custard:

1 1/2 cups sugar
2 1/2 tbsp cornstarch
3 eggs
1 cup milk
1 cup half and half
2 tbsp butter
2 tsp Nielsen-Massey Bourbon Vanilla

In a small bowl, whisk together cornstarch and sugar. Set aside.
In a large saucepan, whisk eggs until frothy; about one minute. Whisk in sugar mixture, and mix until well blended. Add milk and half and half. Bring mixture to a boil over medium heat, stirring constantly. Cook until it thickens. Remove from heat and stir in butter. Cool slightly, while stirring.
Add vanilla, and blend well.

Whipped cream:

1 cup heavy whipping cream
3 tablespoons confectioners sugar
1/2 tsp Nielsen-Massey Bourbon Vanilla

With an electric mixer, beat all ingredients on high until soft peaks.

To assemble:
Layer glasses with wafers, warm custard, bananas and cream, repeating until glass is full ending with custard. Cover and refrigerate until ready to serve.

To serve garnish with additional cream, fresh mint and wafer cookie if desired.

Makes 4-6 servings

Recipes by Amy Richardson


Strawberry Swirl Marshmallows


My daughter, Madeline has put her stylish twist on my classic vanilla marshmallow recipe! A pretty party confectionery to add to any bridal or baby shower!~Amy & Madeline

Strawberry Swirl Marshmallows

3 packages unflavored gelatin
1 cup cold water, divided in half
1 1/2 cups sugar
1 cup corn syrup
1/4 tsp coarse salt
1 tsp vanilla extract
1/2 tsp strawberry extract
1/3 cup cornstarch
1/3 cup powdered sugar
Red Neon food coloring

In a small bowl, mix tiger powdered sugar and cornstarch.
Generously spray and coat individual molds with cornstarch mixture, or spray a 9×13 pan with non cooking spray and generously coat pan with cornstarch mixture.
Set aside.
Save remaining mixture.

Using a stand mixer, place gelatin in mixing bowl, add water and let sit.

In a large sauce pan, place remaining half cup of water, corn syrup, sugar and salt. Stir and cook over medium high heat until mixture comes to a soft boil stage, 240 degrees, testing with either a candy thermometer or using cold water method.

Turn mixer on low, and slowly pour syrup down the sides of the bowl. When all the syrup has been added, turn mixer onto high and beat 10-12 minutes and bowl is lukewarm to the touch. Dribble drops of food coloring down 1 or 2 sides of the piping bag. Pour marshmallow in partial amounts into a large piping bag. Pipe marshmallow into prepared molds or pan smoothing top with a lightly sprayed metal spatula if necessary. Dust the tops with some of the powdered sugar mixture.

Leave uncovered overnight. When set, dust board with remaining powdered sugar mixture. Loosen edges of pan gently with a spoon. Turn over onto prepared board and cut into desired shapes with a warm knife. Dust sides of marshmallows with powdered sugar. Store in an airtight container.

Recipe by Madeline and Amy Richardson

Individual Carrot Cake Cheesecakes


These little individual desserts, are sure to please guests of all ages at your springtime celebration! A classic carrot cake, topped with a creamy cheesecake layer, and darling springtime decorations! Happy Easter! ~Amy

Individual Carrot Cake Cheesecakes


1/2 cup+ 2 tbsp flour
1/2 tsp soda
1/2 tsp cinnamon
1/8 tsp salt
1 egg
3 tbsp oil
3 tbsp buttermilk
1/2 cup sugar
1/2 tsp vanilla
1/4 cup crushed pineapple
1/2 cup grated carrots
1/4 cup shredded coconut

Heat oven to 350 degrees
Place ramekins on baking sheet.

With an electric mixer, beat together eggs, oil, buttermilk, sugar, and vanilla, until well blended.

Add flour, soda, cinnamon, and salt. Mix well. Add carrots, pineapple, and coconut. Pour small amount in into ramekins.

Bake for 20-25 minutes, or until tops spring bake and are golden brown.
Cool completely.

Cheesecake layer:

16oz cream cheese, at room temperature
1/2 cup sugar
1 tsp vanilla
1/2 cup heavy cream

1 tbsp water
1 tsp unflavored gelatin

With an electric mixer, beat cream cheese until smooth. Add sugar and vanilla, beat on high. Add vanilla and cream, beat until light and fluffy.

In s small sauce pan, place water. Sprinkle with gelatin. Let it soften 2-3 minutes. Heat gelatin until it dissolves . With mixer on low, slowly add gelatin. When added beat on high to mix thoroughly. Spoon into prepared cakes. Cover and refrigerate for at least 2 hours, or overnight.
Optional garnish, shredded colored coconut, miniature Lindt bunnies, small jelly beans.

Makes 6 -8 servings

Recipe by Amy Richardson

Pastry Wrapped Roasted Asparagus with Fresh Lemon and Shaved Parmesan


Asparagus is one of my favorite springtime vegetables! I love thin stalks, oven roasted to a tender perfection. Dressed with olive oil and just a hint of lemon, this is a perfect compliment to any main dish!~ Amy

Pastry Wrapped Roasted Asparagus with Lemon and Shaved Parmesan

1 sheet puff pastry, thawed
1-2 pounds asparagus, rinsed and trimmed
1/2- 3/4 cup shaved parmesan
Zest from 1 lemon
Olive oil
Sea salt
Fresh cracked

Egg wash, 1 egg beaten +1 tbsp water

Heat oven to 400 degrees
Place puff pastry into baking dish, rolling dough slightly to fit pan if necessary.
Brush pastry with egg wash. Place pan on baking sheet and bake 7-9 minutes.
While pastry is baking toss asparagus with olive oil and lemon zest.
Place a layer of asparagus in the bottom of pastry, sprinkle with a small amount of cheese, and sprinkle with a little bit of salt and fresh cracked pepper. Repeat until over full. Bake another 7-9 minutes, or until pastry is golden brown and asparagus is just tender. Serve immediately.

Serves 4-6

Recipe by Amy Richardson

Mini Strawberry Shortcake Baked Alaska


Fresh strawberries and buttery cake, topped with French vanilla ice cream, and covered with sweet meringue! A sure show stopper for your Easter Sunday celebration! ~Amy

Strawberry Shortcake Baked Alaska

1/2 cup + 2 tbsp flour
2 tbsp cornstarch
3/4 tsp baking powder
1/8 tsp salt
1/2 cup + 2 tbsp sugar
1/4 cup butter
1 egg
1/2 tsp vanilla
2 tbsp sour cream
1/2 cup milk

Strawberries, sliced
Confectioners sugar
French Vanilla Ice Cream

4 egg whites
1/4 tsp salt
1/2 cup sugar
1/2 tsp vanilla


Heat oven to 350 degrees

Whisk together flour, cornstarch, baking powder, salt. Set aside.
With an electric mixer, beat butter and sugar until light. Add egg and vanilla. Beat well. Add sour cream. When well blended, alternate the milk and flour mixture, beating well after each addition. Pour evenly, about 3/4 of an inch, into the bottom of ramekins. Place ramekins on baking sheet. Bake for 20-24 minutes or until cake springs back at touch, and is lightly browned. Remove to rack and cool completely.


With an electric mixer, beat egg whites, vanilla, and cream of tarter to soft peaks. While beating on high, add sugar to egg white mixture one tablespoon at a time. Being until stiff peaks and mixture is glossy white.

To assemble:

Place a layer of sliced strawberries on top of cakes. Dust lightly with confectioners sugar. Place a large scoop of ice cream on top, going well above the rim of the ramekin. Cover plastic wrap and freeze until very firm.

Remove from freezer, working quickly, pipe or spoon meringue over ice cream. If desired, return to freezer for up to 2 days. Use a small kitchen torch to achieve desired browning or place in oven, broiler on high for 1-2 minutes or until golden brown. Let cakes stand for 15-20 minutes before serving.

Recipe by Amy Richardson

Lemon Meringue Pots de Creme

Lemon meringue pie is a family favorite at our Easter dinner!  These pretty little individual desserts are sure to bring a taste of spring to your table! ~Amy

Lemon meringue pie is a family favorite at our Easter dinner! These pretty little individual desserts are sure to bring a taste of spring to your table! ~Amy

Lemon Meringue Pots de Creme


1 cup sugar
1/4 cup cornstarch
1/4 tsp salt
4 eggs, separated
1/2 cup lemon juice, fresh squeezed
1 cup half and half, chilled
1 cup 2% or whole milk, chilled
Finely grated zest from 1 lemon
2 1/2 tbsp butter, at room temperature

Vanilla pirouette cookies (optional)
Fresh mint

In a medium sized saucepan, whisk together, sugar, cornstarch and salt. Ad egg yolks and whisk until well blended. Whisk in lemon juice, while whisking add, milk and cream. Cook over medium heat, stirring constantly until mixture comes to a boil. Stir for one minute. Remove from heat and stir in butter and lemon zest.
Pour into ramekins. Top with meringue while filling is hot, sealing edges. Bake for 9-11 minutes or until meringue is golden brown. Allow to cool before serving. Garnish with cookies and fresh mint if desired.


4 egg whites
1/4 tsp salt
1/2 cup sugar
Heat oven to
Beat egg whites and salt until soft peaks. Slowly add the sugar while beating on high until stiff peaks. Pipe or spoon onto custard. Sealing edges if desired.

Recipe by Amy Richardson

Luck o’ The Irish Cream Doughnuts


The warm and comforting flavor of Irish cream will keep you feeling lucky all day! Happy St. Patrick’s Day! ~Amy 🍀

Luck o’ The Irish Cream Doughnuts


1 1/3 cups flour
1/2 cup sugar
1 tbsp baking powder
1/2 tsp salt

1/3 cup butter, melted
1/2 cup milk
1 egg, lightly beaten
1/4 cup sour cream
1 tbsp Irish Cream Syrup, Torani, or other barista brand
Raw sugar for decoration

In a medium sized bowl whisk together dry ingredients.

In a separate bowl, whisk together, egg and sour cream. Add syrup and vanilla, blend. Whisk in milk and butter. Stir into dry ingredients and blend until just smooth.

Heat doughnut machine* and bake according to manufacturers instructions. Remove to a cooling rack. Ice warm doughnuts with frosting, and sprinkle with sugar if desired.

Irish Cream Icing:

1 cup confectioners sugar
2 tbsp Irish Cream Syrup
1 tbsp butter, melted
1/2 tsp milk
1/4 tsp bourbon vanilla

In a small bowl or food processor, whisk ingredients until smooth.

Makes 24 mini or 12 small doughnuts

* Baby Cakes Electric Mini Doughnut Maker

Recipe by Amy Richardson