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

Sweet Clementine Breakfast Rolls

The first time I tasted a clementine was at Christmastime. My Dad’s secretary brought our family a box back from the Philippines, and it was the most delicious orange I had ever had! Now they are available everywhere, and aren’t the just the best. So sweet, and charming, they make this breakfast roll a Christmas time classic! ~Amy

Sweet Clementine Breakfast Rolls
1/2 cup + 1 cup very warm water

1 tbsp yeast

2 eggs

1/2 cup sugar

1/3 cup butter, melted 

1 tsp salt

5 cups flour

Melted butter
In a large mixing bowl, sprinkle yeast over 1/2 cup or warm water, stir to soften. Add additional water and eggs. Beat with an electric mixer on high, until frothy.

Add sugar, butter, and salt. Repeat.

With dough attachment, add about 2 1/2 cups of the flour. Stir until it forms a smooth elastic dough. Add the rest of the flour. Mix until the dough starts to pull away from the sides. 

Grease bowl, turn the dough to coat. Cover and let rise until double in size.
On a lightly floured board, divide dough in half. Using a rolling pin roll dough into rectangle. Spread half of the filling on top in a thin layer. Shape into a roll and slice into 2 inch pieces, and place on buttered cookie sheet. Repeat with other half of dough. Cover and let rise in a warm place until doubled, about 40 minutes.
Bake at 400 degrees for 12-15minutes or until golden brown. Let cool for a few minutes, then spread tops with frosting. 
Clementine Filling:

1 cup sugar

1/2 cup butter

2 tbs Clementine juice

Zest from two clementines
In a small saucepan melt butter, add sugar, juice and zest. Cook until it just starts to bubble up, quickly spread over dough. 
Clementine Frosting:

1/2 cup butter, room temperature

4 cups powdered sugar

1/4 cup milk

2 tsp Clementine juice

Zest from one Clementine 
With an electric mixer, beat butter and 2 cups of the sugar, milk and juice until smooth. Add remaining sugar and zest, beat until light and fluffy.
To ice, thin if desired with a teaspoon or so of milk, or water to desired consistency.

Recipe by Amy Richardson 

Roll recipe adapted from Karin Holmgren

Gingerbread Vanilla Cream Frappe


This festive family friendly frappe, is a sweet little Christmas treat! Topped with vanilla whipped cream and a gingerbread cookie crunch, this icy treat is sure to warm up your holiday heart!~Amy

Gingerbread Vanilla Cream Frappe

2 cups ice
3/4 cup Torani, Real Cream Plain Frappe
1 tbsp Torani Gingerbread Syrup
1/8 tsp orange zest

*Vanilla Whipped Cream
Gingerbread cookies

Place ice, frappe mix, and syrup, and blend until smooth. Pour into a glass and garnish with whipped cream and crushed cookies.

Makes 1-2 servings

Recipe by Amy Richardson

*recipe found on

Vanilla Cream Cran~Raspberry Layered Meringue Dessert

Don’t like to bake?! This dessert is for you! Beautiful, simple and easy to assemble, this dessert will be a show stopper at your next holiday gathering! ~Amy

Layered whipped cream, fresh raspberries, cranberry and light and crisp meringues. So delicious you will be asking for a sweet second taste. ~Amy

Vanilla Cream Cran~Raspberry Layered Meringue Dessert

2-3 cups cranberry sauce, homemade or purchased
2-3 cups fresh raspberries
Meringue cookies, purchased, lightly crushed

1 recipe Vanilla Whipped Cream*

In a clear glass bowl, or wide mouth vase, start with a layer of whipped cream, layer with cranberry sauce, meringue pieces, fresh raspberries, then repeat, ending With the whipped cream. Garnish with additional raspberries if desired. Serve immediately, or refrigerate up to 4 hours.

Note: Recipe can easily be doubled for a larger crowd

Makes 4-6 servings

Recipe by Amy Richardson

*recipe can be found at

Sea Salt, White Chocolate, Almond Toffee


Homemade toffee is a Christmas tradition at our house. I make it really thin, with an equal layer of chocolate and a dusting of nuts. Here is my twist on this holiday favorite! ~Amy

Sea Salt, White Chocolate, Almond Toffee

1 cup butter
1 cup sugar
3 tbsp water
1 tbsp corn syrup
1/4 tsp baking soda

1 1/2 -2 cups good quality white chocolate pieces, Callebaut
1/4 cup finely chopped dry roasted almonds
Flake sea salt

Butter a large cookie sheet. Set aside.
Butter the sides of a medium sized saucepan.
Melt butter over medium heat. Stir in sugar, water and corn syrup. Cook stirring constantly until it reaches soft crack* 280 degrees. Tip*
Remove from heat and stir in baking soda. Pour hot candy into prepared baking sheet. Spread quickly with metal spatula, pulling edges to make a nice thin layer. Immediately sprinkle chocolate over the top. Let it sit a couple of minutes, then spread chocolate evenly to coat. Sprinkle lightly nuts. Sprinkle lightly with crushed sea salt flakes And refrigerate to cool completely.

Recipe by Amy Richardson

*Grandma’s Tip
For perfect candy, cook the candy until it reaches the exact color of peanut butter.

Black Bottom White Chocolate Coconut Cream Pie


I love a good coconut cream pie! With a chocolate crumb crust, toasted coconut and just a touch of white chocolate, this dessert is sure to delight!~Amy

Black Bottom White Chocolate Coconut Cream Pie

Preheat oven to 350 degrees

1 3/4 cup crushed, Oreo Thins
2 tbsp butter, melted

Toss together crumbs and butter, and press firmly onto the sides and bottom of a 10 inch tart pan, or 9 inch pie pan. Bake for 8-10 minutes. Remove from oven and cool.


2 1/4 cups milk
2/3 cup sugar
1/4 cup cornstarch
Dash of salt
3 eggs
1 tbsp butter
1 tsp vanilla
2 oz Lindt, White Chocolate Coconut Bar, broken into Squares

1 1/2 cup sweetened shredded coconut, toasted*

In a small bowl, whisk together sugar cornstarch and salt. Set aside.
In a medium sauce pan, beat eggs until light and foamy. Whisk in sugar mixture and beat until light and smooth. Add milk, and cook over medium high until mixture is thick and bubbly. Remove from heat and stir in butter, chocolate, and vanilla. Fold in coconut, removing a little bit for garnish. Pour into prepared crust. Cool completely and chill.

To serve:
Top with sweetened whipped cream and garnish with toasted coconut. Serve immediately.

Recipe by Amy Richardson