BANANA SPLIT DESSERT

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INGREDIENTS:
8 Tbs. Butter or Margarine (One Stick)
2 cups Graham Cracker Crumbs
2.3 cups Confectioner's Sugar
8-oz. package Cream Cheese, softened
15-oz. can Crushed Pineapple
1 cup Prepared Whipped Cream
3-6 Bananas, sliced
1 package Instant Chocolate Pudding
1 1/2 cup Milk
Additional Whipped Cream for Topping
Maraschino Cherries and Chopped Nuts or your choice of garnish

DIRECTIONS:
To prepare the first layer of your banana split dessert, melt
butter in a 9-inch by 13-inch glass baking dish. Stir in graham
cracker crumbs and press with a fork to make crust. Bake for
about 5 minutes in a pre-heated 200-F degree oven. Set aside to
cool. Prepare the second layer by combining sugar, cream cheese,
pineapple, and prepared whipping cream in a large mixing bowl.
Beat with a mixer to thoroughly combine all ingredients. Spread
the mixture evenly over the top of the graham cracker crust.
Slice enough bananas to completely cover the pineapple-cream
layer of your dessert. Prepare instant chocolate pudding with
milk and pour mixture over the top of the banana slices.
Refrigerate to set and store. Just prior to serving, top with
additional whipped cream, and sprinkle with nuts and maraschino
cherries. Refrigerate to store

Yield: 12 Servings
Category: Desserts

1 quart (1l) half-and-half or whole milk
8 ounces (230g) bittersweet or semisweet chocolate, finely chopped
4 ounces (115g) milk chocolate, finely chopped
tiny pinch of salt
1/2 teaspoon ground cinnamon

1. Warm about one-third of the half-and-half or milk, with the chopped chocolates and salt, stirring until the chocolate is melted.

2. Whisk in the remaining half-and-half or milk, heating until the mixture is warmed through. Add the cinnamon.

3. Use a hand-held blender, or a whisk, and mix the hot chocolate until it's completely smooth. Serve very warm.

Aphrodisiac Bailey’s Chocolate Cake

Ingredients:

- 2 Cups Flour
- 2 teaspoons of Stevia or 2 cups of sugar
- ½ Cup Baking Cocoa
- 2 Teaspoons Baking Soda
- 2 large Eggs
- 1 Teaspoon Salt
- 1 Cup Buttermilk
- 1/2 tsp cinnamon
- 1 Cup Vegetable Oil
- 1½ Teaspoons Vanilla
- 1 Cup hot Chai black tea
- 2 tsp of Aphrodisiac Chai tea per 8 oz of boiling water. Steep for 3 minutes
- 2 Tablespoons of Bailey’s liquor

Directions:

1. Preheat Oven to 300 degrees F
2. Lightly grease and flour a 9 in. cake pan.
3. Make a strong cup of Chai tea
4. Place all the ingredients into a mixing bowl.
5. Mix at medium or medium high speed until all ingredients are blended and smooth.
6. Pour into greased and floured cake pan
7. Bake for about 50 min. to 1 hr.
8. Test by sticking the cake with a toothpick. If it comes out clean, it’s done!
9. Allow to cool and brush the top with Bailey’s liquor.

Chai Infused Ganache (Icing):
Makes about 2 cups.
- 1 1/4 cups whipping cream
- 2 tablespoons Chai Tea
- 2 cups dark chocolate chopped
- 1/3 cup milk chocolate, chopped
- 4 tablespoons (1/2 stick) unsalted butter (softened)

1. Place cream (do not stir) in a saucepan and bring to a boil. Add tea, remove from heat immediately, cover and allow to infuse in a warm place 15 minutes.
2. Place chocolate in a mixing bowl. Strain infused cream over the chocolate; press the tea well to extract all flavor. Whisk the ganache, warming if necessary to melt all chocolate.
3. Add the butter bit by bit and whisk thoroughly to incorporate.

How to make shaved chocolate curls:
The chocolate used should be cold, straight out of the refrigerator.
- Using a vegetable or Potato Peeler, hold the chocolate with a paper towel and pass the vegetable peeler over the narrowest side of the chocolate block. The chocolate will curl up like wood shavings.