Pie Filling:

• Using a double boiler on your propane stove, add dark chocolate morsels, and over low heat allow the chocolate to melt. Gently stir to ensure fully melted and avoid burning. When smooth and melted, set aside and allow it to cool to room temperature.
• In a separate bowl, whip the heavy whipping cream until stiff peaks form.
• Using a large mixing bowl or standing mixer, combine softened butter and granulated sugar until light and fluffy.
• Add the eggs one at a time, beating well after each addition. Continue to mix until the mixture becomes smooth and silky.
• Stir in the vanilla extract, followed by the cooled melted dark chocolate. Mix until well combined.
• Gently fold the whipped cream into the chocolate mixture until well combined.

Assemble the Pie:

• Spoon in pie filling mixture into the pre-baked pie crust, spreading it evenly.

Chill Pie:

• Place the assembled pie in the refrigerator for 4 hours or until completely chilled to allow it to set.

Serve and Garnish:

• Remove from the refrigerator, slice, and serve chilled. Optional to garnish the entire pie or just a slice with whipped cream and chocolate shavings.
• Enjoy!

• On a propane stove, combine butterscotch chips and peanut butter in a medium saucepan.
• Cook on low to medium heat for about 3-5 minutes until combined ingredients melt together. Stir occasionally to prevent scorching or sticking.
• While butterscotch chips and peanut butter combination begins to melt, measure corn flakes and add to a separate large mixing bowl.
• Once butterscotch chips and peanut butter is melted and stirred, pour mixture into large mixing bowl with cornflakes. Fold in until all flakes are coated.

  Note: It will look like you don’t have enough to coat them all but if you continue to fold in, it will coat everything.
• Spoon mixture onto a cookie sheet lined with wax paper or foil, ensuring space between each.
• Let sit until cool and firm. Option to place cookie sheet in freezer to expedite process.
• Serve and enjoy!

• Set your oven to 425°F and while it preheats, begin with preparing the pie filling. Start with a large mixing bowl, combine the pumpkin puree, sugar, salt, cinnamon, ginger, and nutmeg until smooth.
• Beat in the eggs until well combined.
• Gradually stir in the condensed milk until the mixture is smooth.
• Pour the pie filling mixture into the unbaked pie crust.
• Bake the pie in the preheated oven at 425°F for 15 minutes.
• Afterward, reduce the oven temperature to 350°F and continue baking for an additional 40-50 minutes or until a knife inserted near the center comes out clean.
• Let cool before serving. Option to add a dollop of whipped cream to top the pie slice, and enjoy!

• Preheat your propane oven to 350°F. While the oven warms, grease a 8x8-inch baking pan or line it with parchment paper for easy removal.
• In a large mixing bowl, combine the melted butter and granulated sugar. Beat in the eggs one at a time, and then add the vanilla extract and half of the crushed candy canes. Mix until smooth and well combined, removing any lumps.
• In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

  Pro-tip: Don’t over mix the batter as air bubbles may cause the brownies to become more cakey than fudgy.
• Pour the brownie batter into the prepared baking pan, spreading it evenly.
• Place the pan in the preheated oven and bake for approximately 25 minutes, or until a toothpick inserted into the center comes out with moist crumbs.

  Remember, a slightly under baked brownie is the key to a fudgy texture!
• Allow the brownies to cool in the pan for about 10 minutes, Top with the remaining crushed candy canes. Transfer brownies to a wire rack to cool completely. Once cooled completely, cut into 16 squares.

• Preheat your propane oven to 350°F. While the oven warms, grease a 8x8-inch baking pan or line it with parchment paper for easy removal.
• In a large mixing bowl, combine the melted butter and granulated sugar. Beat in the eggs one at a time, and then add the vanilla extract. Mix until smooth and well combined, removing any lumps.
• In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

  Pro-tip: Don’t over mix the batter as air bubbles may cause the brownies to become more cakey than fudgy.
• Optional: For an extra burst of flavor and texture, add in optional ingredients like chocolate chips or walnuts into the batter.
• Pour the brownie batter into the prepared baking pan, spreading it evenly.
• Place the pan in the preheated oven and bake for approximately 25 minutes, or until a toothpick inserted into the center comes out with moist crumbs.

  Remember, a slightly under baked brownie is the key to a fudgy texture!
• Allow the brownies to cool in the pan for about 10 minutes, AND then transfer them to a wire rack to cool completely. Once cooled completely, cut into 16 squares and indulge in the chocolaty bliss. Add a scoop of ice cream for brownie a la mode!

• Start with melting the chocolate chips. In a large microwave safe bowl, combine 1 cup semi-sweet chocolate chips with ½ cup of heavy whipping cream. Using the microwave in in 25-second intervals, allow the chocolate chips melt while gently stirring the mixture each time until smooth. Let mixture sit to cool.
• Using either a hand mixer or stand mixer, whip the heavy cream in a separate bowl until frothed or peaks start to form. Then add sugar, a pinch of salt, and optional vanilla or almond extract, and continue whipping until stiff peaks form.

  Pro-tip: a chilled mixing bowl helps the heavy cream whip easier.
• Combine melted chocolate and cream mixtures by slowly and gently adding the melted chocolate in increments into the whipped cream to ensure it’s well mixed. By carefully folding in the melted chocolate to the whipped cream will reduce the whipped cream from deflating, helping maintain a light and airy mousse consistency.
• It’s time to chill! Either keep the mousse in the mixing bowl or transfer to individual serving dishes and refrigerate for about 15-minutes. Option to refrigerate for upwards of 2-hours to allow the mixtures flavors and texture to develop.
• Once chilled, you can customize your chocolate mousse any number of ways! Top with berries, whipped cream or chocolate chips! Garnish with mint leaves and enjoy!

• In a medium saucepan, bring condensed milk and brown sugar to a boil over medium-high heat, whisking constantly.
• Reduce heat, and simmer on low for 5 minutes whisking constantly.
• Remove from heat and add butter and vanilla to the mixture and stir well until the butter melts.
• Store in a covered container in the refrigerator for up to one month.