Simplify entertaining by using prepared products to create stunning desserts in minutes.
Belgian Waffles with Winter White HoneyServe as a sweet addition to a brunch or at the end of an evening meal. Top with whipped cream and fresh berries for an extra-special touch.
4 Belgian waffles
1/4 cup Winter White Honey, warmed
Sprinkle powdered sugar over waffles. Drizzle each waffle with 1 tablespoon honey. Makes 4 servings.
Strawberry Crepes with Chocolate Merlot Fudge SauceThis elegant looking dessert has just the right balance of flavors with the sweet strawberries and rich chocolate wine sauce. Purchase crepes in the produce section of your local supermarket or make your own if you have time.
2 cups sliced strawberries
8 pre-made crepes, warmed
1/4 cup Chocolate Merlot Fudge Sauce, warmed
Spoon 1/4 cup strawberries in center of each crepe; roll up and place seam side down on a serving plate. Drizzle fudge sauce evenly over crepes. Makes 4 servings.
Brownie Ice Cream with Chocolate Sea SaltThe salt has the slightest hint of chocolate flavor and gives the ice cream an added crunch. This is an ideal dessert for those who enjoy the flavor combination of salty and sweet. Purchase 4 large brownies from the bakery to save time.
4 large brownies, warmed
2 cups vanilla ice cream
4 teaspoons Chocolate Sea Salt
Place 1 brownie on each of 4 serving plates; top each with 1/2 cup ice cream. Sprinkle 1 teaspoon salt over each serving; serve immediately. Makes 4 servings.
Maple Brûlée Oatmeal with Cherry Vanilla CrumblesUse your favorite flavor of oatmeal to a make this quick dessert.
4 packages maple flavored instant oatmeal
1/4 cup turbinado sugar
1 cup Cherry Vanilla Va-Voom Crumbles
Prepare oatmeal according to package directions in each of 4 bowls. Sprinkle 1 tablespoon sugar over each serving. Using a kitchen torch, heat the sugar until it starts to brown; sprinkle 1/4 cup crumbles over each serving. Makes 4 servings.
Double Chocolate Dipped Shortbread Cookies1 package Highlanders Shortbread Cookies
8 (1-ounce) squares chocolate bark, melted
2 (1-ounce) squares white chocolate bark, melted
Dip cookies into melted chocolate bark; place on wax paper and let dry completely. Drizzle white chocolate evenly over cookies; let dry completely. Makes 9 cookies.
Fresh Berries with Dark Chocolate SyrupFor a dessert beverage option, stir the syrup into coffee or milk.
4 cups mixed fresh berries
1/2 cup Dark Chocolate Syrup, warmed
Optional Garnish: fresh mint
Place 1 cup berries in each of 4 glasses; spoon each with 2 tablespoons sauce. Garnish with mint, if desired. Makes 4 servings.
Vanilla Poundcake with White Chocolate Chardonnay Pear SauceSave time by purchasing a poundcake from your supermarket or a local bakery.
4 (1-inch-thick) slices vanilla poundcake
1/2 cup White Chocolate Pear Chardonnay Sauce, warmed
Optional Garnish: raspberries
Place 1 slice of poundcake on individual serving plates; drizzle each slice with 2 tablespoons sauce. Garnish with fresh rasberries, if desired. Makes 4 servings.
Chocolate Hazelnut Mousse in Mini ConesToast the cones before filling with mousse to make the extra crisp. Arrange the filled cones in a bowl of fresh cranberries for an impressive display.
1 (3.1-oz.) package chocolate mousse
1/4 cup Chocolate Hazelnut Spread
16 Salt Mini Cones
Prepare mousse according to package directions; stir in hazelnut spread. Cover and chill. Spoon or pipe mousse into cones. Makes 16 cones.
Scones Drizzled with Milk Chocolate SaucePurchase scones at a local bakery then dress them up with a drizzle of warm sauce. Top with fruit, powdered sugar, or whipped cream for an extra touch of flavor.
4 scones, warmed
1/4 cup Milk Chocolate Lover's Dessert Sauce, warmed
Place scones on individual serving plates; drizzle each with 1 tablespoon chocolate sauce. Makes 4 servings.
Cream Cheese Topped with Blackberry Créme HoneyYou can also stir a tablespoon of the honey into tea for a fruity sweetener.
1 (8-ounce) package cream cheese
1/2 cup Blackberry Créme Honey
Gingersnaps or shortbread fingers
Place cream cheese on a serving platter; spoon honey over cheese. Serve with gingersnaps or shortbread fingers. Makes 8 servings.