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End of Meal

Rum Cheesecake

Makes 12 servings.


1 cup graham cracker crumbs

1/2 cup finely chopped walnuts, plus more for garnish (optional)

4 tbsp. Real California butter, melted

1/2 tsp. ground cinnamon

3/4 cup plus 5 tbsp. sugar, divided

3 8-oz. packages Real California cream cheese, room temperature

3 tbsp. all-purpose flour

3 large eggs

1 tsp. vanilla extract

1 3/4 cups Real California sour cream, divided

Peppermint Ice Cream Dessert

Makes 8 servings.


1 13-oz. package pecan shortbread cookies, such as Pecan Sandies, crumbled

1/2 cup chopped nuts

2/3 cup Real California butter

3 1-oz. packages pre-melted unsweetened chocolate, such as Choco-Bake (see note)

1/2 cup powdered sugar

3 large eggs, separated

1 tsp. vanilla extract

1/2 gal. Real California peppermint ice cream

Lighter Carolina Peach Pie

Makes 8 servings.


4 cups peeled, sliced peaches

1/3 cup sugar


All-purpose flour for the work surface

Pastry dough for 1 9-in. pie

2 tbsp. Real California butter

1 large egg, lightly beaten


Preheat an oven to 425°F.

In a large bowl, combine the peaches, sugar, and cinnamon to taste. Set aside.

Tiny's Cookies

Makes about 7 dozen cookies.


3 cups rolled oats

2 cups all-purpose flour

1 cup milk chocolate chips

1 cup peanut butter chips

2 tsp. ground cinnamon

2 tsp. pumpkin pie spice

1 tsp. baking soda

1 tsp. salt

1 cup Real California butter, room temperature, plus more for the baking sheets

1 1/2 cups packed brown sugar

2 large eggs, lightly beaten

White Chocolate Chip Macadamia Cookies

Makes about 4 dozen cookies.


2 1/2 cups all-purpose flour

1 tsp. baking soda

1 cup Real California butter, room temperature

1 cup sugar

3/4 cup packed light brown sugar

2 tsp. vanilla extract

1/2 tsp. salt

2 large eggs

10 oz. white chocolate chips or white chocolate bars, chopped

1 cup macadamia nuts, chopped


Preheat an oven to 375°F.

Peach Pecan Ice Cream Tart

Serves 8 to 12


1 cup crushed pecan shortbread cookies, such as Pecan Sandies

1 cup finely chopped toasted pecans, plus 1 c. coarsely chopped toasted pecans

1/3 cup Real California butter, melted, plus more for the pan

1 qt. Real California butter pecan ice cream, softened

4 ripe peaches, peeled and diced


California Salted Butter Milkshake Shooters

Salted Butter Milkshake ShootersPrep time: 15 minutes

1/4 cup Real California butter

1/4 cup caramel sauce

4 cups Real California vanilla ice cream, softened

Saffron Milkshake Shots


1 1/3 cups Real California heavy cream

2 2/3 cups Real California whole milk, divided

2 teaspoons hot water

1/2 teaspoon saffron threads, plus extra for garnish

1/3 cup egg yolks (about 6)

1/3 cup sugar

1/8 teaspoon vanilla extract

Pinch salt

Cupkate's Marshmallow Coconut Cupcakes

2 ¼ cups (350 grams) all-purpose flour

1 ¾ cups (350 grams) sugar

1 tablespoon baking powder

1 teaspoon salt

1 cup Real California butter, softened

4 eggs

2 egg whites

1 cup Real California whole milk

1 ½ teaspoons vanilla extract

1 vanilla bean, split, seeds scraped

Meringue Frosting (recipe below)

1 cup toasted coconut

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