Sweet Potato and Potato Gratin

Ingredients:

• 2 cups heavy whipping cream
• 1 cup milk
• 2 teaspoons salt
• 1 teaspoon pepper
• 3 cloves garlic, pressed
• 1 tsp dried thyme 
• 1 tsp dried sage
• 1 tsp chopped fresh rosemary
• 1/4 tsp finely grated nutmeg
• dash cayenne pepper
• 8-12 oz Swiss cheese, sliced
• 2 cups finely grated Parmesan
• 3 large white sweet potatoes
• 3 large Russet potatoes

Preparations:

1. Preheat the oven to 425°F.
2. Whisk the cream, milk, salt, pepper, garlic, thyme, rosemary, sage, nutmeg, and cayenne in a big bowl. Set aside.
3. Peel the sweet potatoes (and Russets if so inclined), then using a food processor, slice the potatoes into thin rounds. If you don't have a food processor, use a mandolin or sharp knife by hand. Combine all slices in a large bowl and toss, mixing the two types of potatoes.
4. Pour 1/2 cup of the cream on the bottom of a Dutch Oven to prevent the potatoes from sticking to the bottom. Then layer 1/4 of your potato mixture evenly on top. 
5. Drizzle 1/3 of the cream mixture on top, then sprinkle 1/2 cup Parmesan and top with a thin layer of Swiss.
6. Top with potatoes and repeat for another three layers. 
7. Cover with the Dutch Oven lid or foil and bake until bubbly, 15 minutes. If using foil, be carfeul to not let it contact the top cheese layer. 
8. Remove the lid, reduce the heat to 400°F, and bake until the top is golden and bubbly, 45-50 minutes.
9. Let cool slightly, then serve hot or at room temperature

Chocolate Mousse Pie

Ingredients:

• 12 ounces semisweet chocolate chips
• 1 1/2 cups heavy whipping cream
• 1/4 cup sifted confectioners' sugar
• 1 tablespoon vanilla extract
• 1 (9 inch) prepared chocolate cookie crumb crust 

Preparations:

1. In microwave dish, combine chocolate chips and 3/4 cup of the cream. Microwave for 1 to 2 minutes, stirring every 30 seconds until smooth. Stir in sugar & vanilla. Set aside to cool to room temperature..
2. In a mixer, beat the rest of the cream until stiff peaks form. Beat in chocolate mixture on high speed, one third at a time. Mix well and spoon into crust.
3. Refrigerate at least 8 hours before serving.  

 

Chocolate Peanut Butter Cupcakes

Ingredients:

• 1 package chocolate cake mix
• 1 1/4 cup water
• 1/2 cup + 1/3 cup peanut butter
• 1/3 cup vegetable oil
• 3 eggs
• 24 miniature Reese's cup
• 6 oz semisweet chocolate, chopped
• 2/3 cup whipping cream
• 1 bag tiny Reese's (in the candy isle)

Preparations:

1. In a large bowl, combine the cake mix, water, 1/2 cup peanut butter, oil and eggs; beat on low speed for 30 seconds. Beat on medium until smooth.
2. Fill paper-lined muffin cups half full. Place a peanut butter cup in the center of each cupcake. Cover each with 1 Tbsp of batter.
3. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center of the cupcake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
4. Place chocolate in a small bowl. In a small saucepan, bring cream to a boil. Pour over chocolate; whisk until smooth. Stir in remaining peanut butter. Cool, stirring occasionally, to room temperature or until mixture reaches a spreading consistency, about 10 minutes.
5. Spread over cupcakes. Top with roughly 3 tiny Reese's on each. Let stand until set.