Ingredients:

• 2 Cups Whipping Cream
• 1/4 Cup heavy Cream
• 1/2 Cup whole milk
• 1.5 3.5oz Packages French Vanilla Instant Pudding mix
• 1 Can Sweetened and Condensed Milk
• 1 tsp vanilla extract
• 1 Package frozen blueberries
• 1 Package frozen blackberries
• 1 Package frozen red raspberries
• 1 Package frozen black raspberries
• 1 large angel food or pound cake torn or cut into 1 inch pieces
• 4 tbls sugar
• Optional: Liqueur, dark rum, bourbon, port, or sweet sherry
• Optional: finely diced almonds

Instructions

Step 1: Make whip cream

1. Add sugar and vanilla extract to a mixing bowl
2. Add 2 Cups of Whip Cream
3. Optional: add 1 tbls of liqueur, liquor, port, or wine being used on the cake layer
4. Whip on high with an electric mixer until peaks are just being formed when the mixer is removed, be careful not to over whip.

Step 2: Make the sauce

1. Add milk, heavy cream, condensed milk, 1/2 of the whipped cream (reserve other half for the final step), and instant pudding mix to a bowl
2. stir until mixed well

Step 3: Build the dessert In a large bowl, clear glass or plastic will give a beautiful result, make layers in the following manner:Layer 1: pieces of angel food cakeLayer 2: a mix of the frozen berriesLayer 3: half of the sauce, spread with a spatula for a nice coatingLayer 4: pieces of angel food cakeLayer 3: a mix of frozen berriesLayer 5: the rest of the sauce, spread with a spatulaLayer 6: The remaining whip cream reserved in step 2, spread to form a even coatOptional Step:  When adding each layer of cake sprinkle with your favorite liqueur, I suggest Orange (Grand Marnier is excellent), dark rum, high quality bourbon, port, or sweet sherry.  A non-alcoholic alternative for this step is to make a syrup of cooked and pureed berries (Strawberry is excellent for this) and sugar.Optional Step: When adding the berries sprinkle with finely diced almonds.Step 4: garnishGarnish the top with some of the remaining berries or sliced almonds if using nuts.Step 5: Rest

1. Cover with plastic wrap and let rest in a refrigerator for at least 2-3 hours.
2. Remove from refrigerator and let rest at room temperature approximately half an hour before serving

(Photo credit: laura-s at http://www.everystockphoto.com/)

Ingredients

• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• 1 tsp salt
• ½ tsp Cinnamon
• 1 cup butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 1 tsp vanilla extract
• 2 tsp Brandy or Bourbon (optional)
• 2 large eggs
• 2 cups Semi-Sweet Chocolate Chips
• ½ cup fresh Jalapeno pepper, finely diced

Instructions

1. With a mixer, whip the butter, granulated sugar, brown sugar, brandy, and vanilla extract until smooth and creamy
2. Add 1 egg and whip until well mixed and then add the second and whip until the mixture is once again well blended, smooth, and creamy
3. In a separate bowl mix the flour, baking soda, baking powder, salt, and cinnamon until well blended
4. Add the dry ingredient mixture to the wet ingredient mixture slowly while continuing to mix.
5. Continue to mix until everything is well blended and a sticky dough forms
6. Stir in the chocolate chips and diced Jalapeno
7. Scoop 24 evenly sized balls of dough out onto baking sheets lined with parchment paper with at least 1 inch between each ball
8. Bake in a preheated 350 degree oven until cookies are well set, but still look under done (approximately 15-18 minutes)
9. Remove cookies from oven and move immediately to a wire rake to cool

• 4 fresh strawberries
• 1 banana
• 2 dates
• 3 oz of balsamic vinegar

Instructions:

1.  cut strawberries into bite size pieces
2.  slice banana into medium slices
3. dice dates
4. Add strawberries, bananas, and dates to a bowl
5. reduce balsamic vinegar over medium high heat until reduced by 2/3
6. drizzle reduced balsamic vinegar over fruit
7. let cool at room temperature