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SUNSET® WOW™ Berry Cheesecake with Ginger Crust

Peanut 
Chocolate
 Chunk
 Cookies

VIDEO – SUNSET® Whoopie WOW™ Pie

Ice 
Wine 
Panna
 Cotta

Pumpkin Swirl Cake

SUNSET® WOW™ Berry and Mascarpone Tart

VIDEO – Cookies and Cream Napoleon

SUNSET® – Wow Berry Angel Food Cake

SUNSET® – Maple Wow Berry Crepes

  • ó C chopped Unsweetened Chocolate
  • ó C chopped Roasted Peanuts (shells and skins removed)
  • 1 C All Purpose Flour
  • 1 Tsp Baking Powder
  • ó Tsp Kosher Salt
  • 1 Stick Unsalted Butter at room temperature
  • ó C Smooth Peanut Butter (not natural peanut butter)
  • 1 C packed Light Brown Sugar
  • 2 Eggs at room temperature
  • 1 Tsp Vanilla Extract
  • Unsweetened Cocoa Powder, for sprinkling
  • Confectioners’ Sugar, for sprinkling

Preheat oven to 350 degrees F.

Chop unsweetened chocolate to roughly the size of garlic cloves and add to clean dry stainless steel

bowl. Add chopped peanuts, flour, baking powder and salt to same bowl then set aside.

With an electric mixer, cream butter and brown sugar together until smooth. Add eggs one at a time

making sure to completely incorporate each egg before adding the next. Using a rubber spatula, add

peanut butter and combine till smooth followed by the dry mixture with chopped nuts and chopped

chocolate; mix until just combined.

Form the dough into golf ball sized balls and place on a parchment‐lined tray, leaving about 2 inches

between each cookie. Bake for 10 minutes until cookies are set but still have soft centers, 10 to 12

minutes. Cool on the baking sheet until they are slightly above room temperature, about 10 minutes.

Using an offset spatula, transfer cookies from tray to a wire rack and cool completely.

Sprinkle half of the cookies with cocoa powder and the other half with icing sugar using a fine‐mesh

strainer.

 

  • 1⁄4 
cup 
cold
water
  • 1
1⁄4 

tsp 
unflavoured 
gelatin
 powder
  • 1
1⁄4

 cups 
heavy 
whipping 
cream
  • 1/3
cup 
sugar
  • 1⁄2 

tsp 
vanilla
 extract
  • 1⁄2 
vanilla
 bean
  • 1⁄4 

cup 
ice
wine

 

Pour
 cold
 water
 into
 a
 small
 heatproof
 bowl.
 
Sprinkle
 gelatin
 powder
 over
 water.
 
Let
 stand
 until
 gelatin
softens,
about
15
minutes.

In
a
small
skillet,
bring
1⁄2

cup
of
water
to
a
simmer
and
place
bowl
 with
gelatin
in
simmering
water.

Stir
until
the
gelatin
has
dissolved.

Remove
bowl
from
water.

Combine
 cream
 and
 sugar
 in
 a
 heavy
 medium
 saucepan.
 
Carefully
 split
 the
 1⁄2
 vanilla
 bean
 pod
 lengthwise
with
a
paring
knife
and
scrape
seeds
out
from
the
pod
with
the
back
of
the
blade.

Put
seeds
 and
pod
into
saucepan.

Stir
cream
mixture
over
medium
heat
just
until
sugar
dissolves.

Remove
from
 heat,
and
remove
vanilla
bean
pod.

Add
vanilla
extract
and
gelatin
and
stir
well
to
blend.

Add
ice
wine
 and
 stir
 well
 to
 blend.
 
Divide
 mixture
 into
 desired
 vessels
 such
 as
 Chinese
 tasting
 spoons,
 or
 wineglasses.

Garnish
with
fresh
berries
or
preserves.

  • 1
 C 
White 
Sugar
    1⁄2
 C 
Butter 
at 
room
 temperature
    2
 large
Eggs
    2
 Tsp
Vanilla
Extract
    1
1⁄2
 C 
Cake
Flour
    1
3⁄4
 Tsp 
Baking
Powder
    1⁄2
 C 
Skim
Milk
    1⁄2
 C 
Pumpkin
 Puree
    1/8 
Tsp 
grated 
Nutmeg
    1/8
Tsp
ground
 Clove
    1⁄4
Tsp
ground
Allspice
    1
Tbsp
Brown
Sugar
    Icing
Sugar
for
dustingPreheat
oven
to
325
degrees
Fahrenheit.

Grease
and
flour
a
10”
round
cake
tin.

    Cream
 butter
 and
 sugar
 in
 a
 clean
 dry
 mixer.
 
Add
 eggs,
 one
 at
 a
 time,
 until
 well
 combined
 each
 time.

 Add
 vanilla
 extract
 and
 combine
 well.
 
Add
 flour
 in
 3
 equal
 batches
 making
 sure
 to
 combine
 smoothly
 each
time.

Add
milk
and
combine
until
smooth.

    Remove
 1⁄2
 C
 of
 white
 cake
 batter,
 place
 in
 a
 separate
 bowl
 and
 mix
 remaining
 ingredients
 together
 until
smooth.

    Place
 1⁄2
 the
 amount
 of
 white
 batter
 in
 cake
 tin,
 followed
 by
 pumpkin
 mixture
 and
 finishing
 with
 the
 remainder
 of
 the
 white
 cake
 batter
 into
 the
 same
 tin.
 
Run
 the
 pointy
 end
 of
 a
 chopstick
 randomly
 through
 the
 mixed
 batters
 until
 you
 see
 a
 swirl
 pattern
 –
 don’t
 over
 do
 it.
 
Gently
 
jiggle
 the
 pan
 on
 a
 counter
to
evenly
level
the
cake
batter.
    Place
the
tin
on
a
tray
and
bake
for
40
minutes
or
until
a
toothpick
inserted
into
the
center
of
the
cake
 comes
out
clean.

    Allow
 cake
 to
 cool
 on
 a
 cooling
 rack
 before
 removing
 cake
 from
 tin.
 
When
 cake
 is
 fully
 cooled,
 dust
 cake
with
icing
sugar
using
a
fine
sieve.

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