Merry Raspberry Marzipan Winter Waffles

This winter waffle will make your holiday occasion simply magical. Sweet waffles layered up with with marzipan, vanilla whipped cream, fresh raspberries and a dusting of sugary snow, this delightful confection will making any occasion a wonderland! ~Amy

Merry Raspberry Marzipan Winter Waffles

Waffle iron
CucinaPro Heart Waffle Iron
or traditional waffle iron, round or square

Plastic Squeeze bottle


1 recipe your favorite buttermilk waffles, or mix made according to directions

1 cup grated Marzipan, or almond filling such as Solo usually found on the baking aisle by pie fillings

Fresh raspberries

Vanilla Whipped Cream*, or spray cream

Powdered sugar

Fresh rosemary and spray roses for garnish

Cupcake toppers, reindeer, star, nutcracker. Etc…*


Heat oven to 300 degrees.
Heat iron to medium setting.

Thin pancake batter with additional liquid, water or milk until it reaches a pourable consistency. Pour into squeeze bottle.

Starting at the center of the iron, squeeze batter into a branch type pattern, finishing with a small circle in the center. If using a heart shaped iron, follow the lines curving to the top of the heart, but not connecting the top lines. Cook until golden brown. Remove from iron and place in oven.
Repeat going a little smaller each time, making a branch pattern, as you get to the smaller pieces you can do them anywhere on the iron in dimes size circles.

To assemble:
Place largest tree branch waffle on plate, sprinkle with a small amount of marzipan, tip with whipped cream. Repeat, balancing carefully, until the smallest waffle is on top. Decorate with fresh raspberries. Placing in cream on waffle branches. Dust powdered sugar and top with cake topper. Garnish with flowers and fresh rosemary and serve immediately.

Recipe by Amy Richardson

*recipe can be found at


Cucina Pro Heart Waffle Iron
Available at:
Crate and Barrel, $39.95
Amazon Prime $39.95?
Cucina Pro, Bed Bath and Beyond


Thick Dark Chocolate Chestnut Praline Hot Cocoa

Thick Dark Chocolate Chestnut Praline Hot Cocoa

4 cups milk, whole or 2%
3 tbsp Ghiradelli unsweetened cocoa
1/3 cup sugar
2 tbsp cornstarch
1 tsp vanilla

1-2 tbsp Torani Chestnut Praline Syrup

*Vanilla Whipped Cream

In a large measuring cup or bowl, whisk together 1 cup if the milk and the cornstarch until it dissolves. Set aside.

In a medium sized saucepan, whisk together remaining milk, sugar, and cocoa. Over medium high heat bring to a simmer, stirring constantly to prevent scorching. Using a thin stream, slowly whisk in milk cornstarch mixture. Bring to a low simmer and cook while stirring constantly until thickened. Remove from heat and stir in Praline syrup and vanilla. Stir to cool slightly. Pour into cups and serve with a spoonful of cream.

Makes 4 servings

Recipe by Amy Richardson

*Recipe can be found on

Hot Spiced Cider Affogato with Salted Caramel Gelato

This is my autumnal twist on this classic Italian dessert drink. A lovely way to end any occasion! ~Amy

Hot Spiced Cider Affogato with Salted Caramel Gelato

Spiced Cider*
Salted Caramel or Vanilla Gelato

Spiced Cider:

2 quarts apple cider
1/4 cup brown sugar
1/2 orange cut into wedges
1-2 cinnamon sticks
Dash of nutmeg

Place all ingredients in a large saucepan, bring to a simmer. Remove from heat and let set 5 minutes. Remove wedges and cinnamon sticks.

Pour cider into glasses top with gelato, and serve immediately. Garnish with a cinnamon stick if desired.

Recipe by Amy Richardson

Summer Frozen Berry Meringue Custards

With summer berries in abundance, why not freeze a few to make this light and heavenly dessert?! It is simply out of this world!~Amy

Summer Frozen Berry Meringue Custards

1 recipe vanilla custard
Store bought meringues, broken into pieces
Assorted berries, frozen

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 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. Add vanilla, and blend well. Pour over broken meringues, and top with frozen berries, and serve immediately.

Recipe by Amy and Madeline Richardson

Fresh Strawberry, Raspberry, and Rhubarb Butter Crumble with Brown Sugar Whipped Cream!

I LOVE a fresh baked berry crumble! So delicious, hot out of the oven and topped with a dollop of whipped cream! It is such a perfectly wonderful way to end a late summer evening.~Amy

Fresh Strawberry, Raspberry, and Rhubarb Butter Crumble with Brown Sugar Whipped Cream!

1 recipe
Fresh Strawberry, Raspberry and Rhubarb Pie Filling*

*Recipe found on

Brown Sugar Oatmeal Butter Crumble:
1 cup flour
1/2 cup sugar
1/2 brown sugar
1/4 tsp kosher salt
3/4 cup oatmeal
3/4 cup cold butter, cut into small pieces.

Preheat oven to 350 degrees

In a medium sized bowl stir together flour, sugars, salt and oatmeal. Cut butter into flour mixture until the mixture is crumbly and the butter is pea sized. Set aside.

Pour pie filling either uncooked or cooked into 1 1/2 quarts baking dish or individual ramekins. Pour crumble mixture evenly over the top. Place on parchment lined baking sheet and bake at 375 degrees until golden brown and bubbly.

Serve with *Brown Sugar Whipped Cream or vanilla or *Brown Sugar Dulce de Leche Ice Cream

Makes 6-8 servings

*Recipes can be found on

Recipes by Amy Richardson

Homemade Churro Spiced Marshmallows

Bring something new to the campfire and spice up your s’mores with these churro flavored marshmallows! Delicious! ~Amy

Churro Spiced 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

1/2 cup sugar
1-2 tsp ground cinnamon

In a small bowl, mix together cinnamon and sugar.
Spray a 9×13 pan with non cooking spray. Coat pan with sugar mixture.
Set aside.
Save remaining sugar 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 12-15 minutes and bowl is lukewarm to the touch. Pour into prepared pan, smoothing top with a lightly sprayed metal spatula. Dust top with some of the cinnamon and sugar mixture.

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

Recipe by Amy & Madeline Richardson

Dulce de Leche Dessert Nachos!

So easy, so delicious!!! Cinnamon and sugar, creamy vanilla ice cream and sweet dulce de leche will make a fabulous ending to any fiesta!~Amy

Dulce de Leche Dessert Nachos

Vanilla Ice cream
Dulce de leche, purchased or homemade*
Stacy’s Cinnamon and Sugar Pita Chips
Fresh mint

Arrange chips onto plate, top with scoops of ice cream and drizzle with dulce de leche. Garnish with fresh mint and serve immediately.

Recipe by Amy Richardson

*recipe can be found at