German Chocolate Cookie Sandwich

Cookie Ingredients:

1 ¾ c. all purpose flour
1 ½ c. sugar
1 ½ sticks of softened butter
2/3 c. cocoa
¾ tsp baking soda
¼ tsp salt
2 eggs
2 tbsp milk
1 tsp vanilla extract
½ c. finely chopped pecans

Coconut and Pecan Filling Ingredients:

1 stick of butter
½ c. packed light brown sugar
¼ c. light corn syrup
1 c. of toasted coconut flakes
1 c. finely chopped pecans
1 tsp vanilla extract

Method:

1. Heat oven to 350 degrees.
2. Combine all cookie ingredients except pecans.
3. Beat on medium speed until all ingredients are well incorporated.
4. Stir pecans in.
5. Form dough into 1 ¼ inch balls.
6. Place balls on cookie sheet and slightly press to flatten.
7. Bake 9-11 minutes.
8. Cool cookies on wire rack.
9. Make coconut and pecan filling- in a medium saucepan, combine butter, brown sugar, and corn syrup- stirring until thickened and bubbly; stir in coconut, pecans, and vanilla.
10. Spread one heaping tbsp onto half the cookies.
11. Top each of the cookies with the remaining unused cookies to form a German Chocolate Cookie Sandwich. 

Easy Cherries Jubilee

source

Ingredients:

• 2 (15 oz) cans of pitted Bing cherries in syrup
• 2 tbsp cornstarch
• 1/4 c. sugar
• 1/2 tsp allspice
• 1/4 c. Chambord Black Raspberry Liqueur
• 1/4 c. brandy
• 6 tbsp Godiva Chocolate Liqueur
• 1 qt vanilla bean ice cream
• 6 chocolate pirouette rolled wafers 

Method:

1. Place cherries in a heavy non-aluminum saucepan, reserving 6 tbsp of syrup in a small bowl.
2. Add cornstarch to the 6 tbsp of syrup, mixing well; set aside.
3. Stir sugar and allspice into cherries.
4. Bring cherry mixture up to a boil over medium heat.
5. Reduce heat to low and add cornstarch mixture.
6. Stir until mixture thickens (3-5 minutes.)
7. Remove from heat to add raspberry liqueur and brandy.

8. Return to medium heat for 2 minutes, stirring constantly. 
9. Place 1 tbsp of Godiva Chocolate Liqueur in each of 6 serving dishes.
10. Place two scoops of vanilla bean ice cream in each serving dish.
11. Evenly pour cherry mixture into each serving dish.
12. Garnish with a chocolate pirouette wafers in each serving dish.