Bread Pudding

Bun - 6 (day old), cut into cubes

Egg - 7

Sugar - 1 cup

Cinnamon Powder - ¾ tsp

Vanilla - 2 tsp

Heavy Cream - 1 cup

Butter - 1 stick, melted

Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish and set aside.

In a large bowl, whisk together the eggs, sugar, cinnamon powder, vanilla, heavy cream, butter, and 1 ½ cups of water. Add the cubed bread, ensuring it absorbs the moisture. If the bread mixture seems dry, add an additional ½ cup of water. Pour this mixture into the prepared baking dish and bake for 45 minutes, or until a toothpick inserted in the center comes out clean. Let it rest for 10 minutes and serve warm with caramel sauce.

Classic Carrot Cake

Butter - to grease the pans

Pecans - 2 cups (8 ounces), divided

All-purpose flour - 2 cups, plus extra for dusting the pans

Baking powder - 2 teaspoons

Baking soda - 2 teaspoons

Cinnamon - 1 teaspoon

Kosher salt - 1 teaspoon

Vegetable oil - 1 cup

Buttermilk - 1/2 cup

Pure vanilla extract - 1 1/2 teaspoons

Large eggs - 4

Sugar - 2 cups

Carrots - 1 pound, peeled and coarsely shredded

Preheat the oven to 325°F. Grease two 9-inch cake pans with butter and line the bottoms with parchment paper. Butter the parchment and dust the pans with flour.

Spread the pecans on a baking sheet and toast them for 8 minutes until fragrant. Let them cool, then chop finely.

In a bowl, mix the flour, baking powder, baking soda, cinnamon, and salt. In another small bowl, combine the oil, buttermilk, and vanilla. In a large bowl, use an electric mixer to beat the eggs and sugar on high speed until the mixture is pale, about 5 minutes. Add the liquid mixture, then gently mix in the dry ingredients until just combined. Fold in the carrots and half of the pecans. Divide the batter evenly between the prepared pans and bake for 55 minutes to 1 hour, until the cakes are springy and golden. Let the cakes cool on a rack for 30 minutes before removing them from the pans to cool completely.

For the Frosting:

Unsalted Butter - 2 sticks, softened

Cream Cheese - 2 packages (8 ounces each), softened

Pure Vanilla Extract - 1 tablespoon

Powdered Sugar - 2 cups

In a large bowl, beat the butter and cream cheese with an electric mixer on high speed until light, about 5 minutes. Add the vanilla, then gradually mix in the powdered sugar at low speed until blended. Increase the speed to high and beat until the frosting is light and fluffy, about 3 minutes.

Remove the parchment paper and place one cake layer upside down on a plate. Spread a slightly rounded cup of frosting over it. Place the second cake layer on top, right side up. Cover the top and sides with the remaining frosting and sprinkle with the remaining pecans. Chill the cake in the refrigerator for about 1 hour before slicing and serving.

Tiramisu

Heavy Whipping Cream - 1 1/2 cups

Mascarpone Cheese - 8-ounce container, at room temperature

Granulated Sugar - 1/3 cup

Vanilla Extract - 1 teaspoon

Cold Espresso - 1 1/2 cups, prepared

Ladyfingers - 1 package, Savoiardi brand, found in the cookie aisle at your local grocery store or online

Cocoa Powder - for dusting the top

Put the whipping cream in a mixing bowl and beat on medium speed using electric mixers (or a stand mixer). Gradually add the sugar and vanilla, continuing to beat until stiff peaks form. Gently fold in the mascarpone cheese until well combined. Set aside.

Pour the coffee into a shallow bowl. Briefly dip the ladyfingers into the coffee (avoid soaking them—just dip quickly on both sides to moisten) and place them in a single layer at the bottom of an 8×8'' or similarly sized pan. 

Spread half of the mascarpone mixture over this layer. Add another layer of dipped ladyfingers. Spread the remaining mascarpone cream on top.

Generously dust cocoa powder over the top (I use a fine mesh strainer for this). Refrigerate for at least 3-4 hours or overnight before serving.