Blue Room MOC

Blue Ro

Strawberries, blueberries, raspberries, powdered sugar, whipped cream

Mixed Berries & Cream

Caramelized apples, cinnamon & brown sugar crumb, shortbread crust, vanilla ice cream & caramel drizzle

Apple Crumb Ala Mode

Ghirardelli chocolate fudge brownie, mixed nuts, vanilla ice cream, hot fudge & caramel

Five Nut Brownie

Vanilla wafer, fresh sliced bananas & whipped cream

Banana Pudding

Italian custard made with mascarpone whipped cream, lady fingers, marsala & coffee liqueur

Tiramisu

Three-milk vanilla cake topped with dulce de leche, whipped cream & fresh berries

Tres Leches Cake

Dark chocolate, fresh raspberries, whipped cream

Classic Chocolate Mouse

Light, airy, pillowy french doughnuts, cinnamon sugar, caramel & raspberry sauces, dusted with powdered sugar

Beignets

House baked cornbread, warm blueberry filling & vanilla ice cream

Blueberry Cornbread Cobbler

Chocolate chip cookie, oreos, vanilla ice cream & caramel

Cookie Skillet

Belgian Waffle Sundae

Strawberry Fields Sundae

Tres Leches Sundae

Hot Fudge Sundae

Banana Split

Two Scoops of Vanilla, Chocolate or Strawberry

Chocolate Chip, Oatmeal, or White Chocolate Macadamia Nut

Apple Crumble Pie

Cherry Crumble Pie

Pumpkin Pie

Pecan Pie

Key Lime Pie

Collect all the ingredients required for the Blue Room MOC cocktail, including Blue Curacao, vodka, sweet and sour mix, lemon juice, a lemon wheel, and a maraschino cherry.

Gather Ingredients

Place a cocktail glass in the freezer or fill it with ice water to chill while you prepare the cocktail.

Chill Glass

In a cocktail shaker, add 1.5 oz of Blue Curacao, 1 oz of vodka, 1 oz of sweet and sour mix, and 0.5 oz of fresh lemon juice.

Combine Ingredients

Fill the shaker with ice and shake vigorously for about 15-20 seconds until well chilled.

Shake

Remove the ice from your chilled glass and strain the cocktail mixture into the glass.

Strain and Serve

Garnish the drink with a lemon wheel and place a maraschino cherry on top to finish.

Garnish

Blue Curacao

Vodka

Sweet and Sour Mix

Lemon Juice

Lemon Wheel

Maraschino Cherry

Preheat your oven to 375°F (190°C). Grease a 9-inch round cake pan or line it with parchment paper.

Preheat the Oven

In a large bowl, combine the blue cornmeal, all-purpose flour, baking powder, salt, and sugar. Whisk together until thoroughly mixed.

Mix Dry Ingredients

In another bowl, whisk together the milk, eggs, melted butter, and vanilla extract until well combined.

Mix Wet Ingredients

Pour the wet mixture into the dry ingredients. Gently fold them together until just combined. Be careful not to overmix; a few lumps are okay.

Combine Mixtures

If using, gently fold in the blueberries and chopped nuts into the batter.

Add Optional Ingredients

Pour the batter into the prepared cake pan. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Bake the Mixture

Once baked, remove from the oven and let it cool in the pan for about 10 minutes. Then transfer to a wire rack to cool completely before slicing and serving.

Cool and Serve

Blue cornmeal

All-purpose flour

Baking powder

Salt

Sugar

Milk

Eggs

Melted butter

Vanilla extract

Blueberries

Chopped nuts (e.g., pecans or walnuts)

Rinse the strawberries, blueberries, and raspberries under cold running water to remove any dirt and impurities.

Wash the Berries

Remove the green stems from the strawberries and slice them into halves or quarters, depending on their size.

Slice the Strawberries

In a large bowl, gently combine the washed strawberries, blueberries, and raspberries. Set aside.

Combine the Berries

In a mixing bowl, add 1 cup of whipped cream. If using store-bought whipped cream, ensure it is well chilled for better texture.

Mix the Whipped Cream

Add 2 tablespoons of powdered sugar to the whipped cream. Using a hand mixer or a whisk, beat the cream until soft peaks form.

Sweeten the Cream

In serving bowls, layer the mixed berries evenly. Top each serving with a generous dollop of the prepared whipped cream.

Assemble the Berries and Cream

Optionally, sprinkle a little extra powdered sugar on top for decoration. Serve immediately and enjoy your refreshing Mixed Berries & Cream!

Garnish and Enjoy

Strawberries

Raspberries

Whipped cream

Powdered sugar

Preheat your oven to 350°F (175°C). In a mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy. Gradually add in the flour and salt, mixing until combined. Finally, stir in the vanilla extract.

Make the Shortbread Crust

Press the mixture into the bottom and slightly up the sides of a 9-inch pie pan. Make sure the crust is evenly distributed. Prick the bottom with a fork to prevent bubbling.

Shape the Crust

Bake the crust in the preheated oven for about 15 minutes or until lightly golden. Remove from the oven and set aside to cool.

Bake the Crust

Peel, core, and slice the apples into thin wedges. In a large bowl, toss the apple slices with brown sugar, cinnamon, and lemon juice. Allow the mixture to sit for about 10 minutes.

Prepare the Apples

Sprinkle cornstarch over the apple mixture and stir to coat the apples evenly.

Thicken the Filling

In a medium bowl, combine the all-purpose flour, brown sugar, and cinnamon. Cut in the unsalted butter until the mixture resembles coarse crumbs.

Make the Crumb Topping

Pour the apple filling into the pre-baked shortbread crust, spreading it out evenly.

Layer the Filling

Sprinkle the crumb topping evenly over the apple filling.

Add the Crumb Topping

Return the assembled pie to the oven and bake for an additional 30-35 minutes, or until the topping is golden brown and the apples are bubbly.

Bake the Pie

Once the pie has cooled slightly, serve warm slices topped with a scoop of vanilla ice cream and a drizzle of caramel sauce.

Serve with Ice Cream

unsalted butter

granulated sugar

all-purpose flour

salt

vanilla extract

apples

brown sugar

cinnamon

lemon juice

cornstarch

vanilla ice cream

caramel sauce

In a large mixing bowl, combine the Ghirardelli chocolate fudge brownie mix, water, vegetable oil, and eggs. Stir until everything is well combined and the batter is smooth, making sure to scrape the sides of the bowl.

Mix Ingredients

Gently fold in the mixed nuts into the brownie batter until they are evenly distributed throughout the mixture.

Incorporate Mixed Nuts

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan or line it with parchment paper for easy removal.

Prepare Baking Pan

Pour the brownie batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

Bake

Once baked, remove from the oven and let the brownies cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.

Cool

Once the brownies are completely cooled, cut them into squares and place each square on a serving plate.

Serve Brownies

Top each brownie square with a scoop of vanilla ice cream. Drizzle hot fudge sauce and caramel sauce over the ice cream and brownie for a decadent finish.

Add Ice Cream and Sauces

Ghirardelli chocolate fudge brownie mix

Water

Vegetable oil

Mixed nuts (walnuts, pecans, almonds, hazelnuts, cashews)

Vanilla ice cream

Hot fudge sauce

Caramel sauce

In a medium mixing bowl, whisk together the instant vanilla pudding mix and milk until smooth. Let it sit for about 5 minutes to thicken.

Prepare the Pudding

While the pudding thickens, peel the bananas and slice them into approximately 1/4-inch thick rounds.

Slice the Bananas

In a large serving dish or individual cups, layer the ingredients. Start with a layer of vanilla wafers, followed by a layer of sliced bananas, then a layer of the prepared pudding.

Layer the Ingredients

Repeat the layering process until all ingredients are used up, finishing with a layer of pudding on top.

Repeat the Layers

Spread whipped cream evenly over the top layer of pudding. You can also add a few extra banana slices and crushed vanilla wafers for garnish.

Top with Whipped Cream

Cover the dish with plastic wrap and refrigerate for at least 2 hours before serving to allow the flavors to meld and the pudding to set.

Chill

Vanilla wafers

Fresh bananas

Instant vanilla pudding mix

In a mixing bowl, whip the heavy cream until stiff peaks form. Set aside.

Whipping the Cream

In another bowl, combine the mascarpone cheese, granulated sugar, and vanilla extract. Mix until smooth.

Mixing the Mascarpone

Add the eggs to the mascarpone mixture and whisk until fully incorporated and creamy.

Incorporating Eggs

Gently fold the whipped cream into the mascarpone-egg mixture using a spatula until well combined. Be careful not to deflate the whipped cream.

Combining Mixtures

In a shallow dish, combine the strong brewed coffee, Marsala wine, and coffee liqueur. Mix well.

Mixing the Soaking Liquid

Quickly dip each ladyfinger into the soaking mixture, ensuring they are soaked but not soggy. Arrange a layer of soaked ladyfingers in the bottom of a serving dish.

Soaking the Ladyfingers

Spread half of the mascarpone custard mixture over the layer of ladyfingers.

Layering the Custard

Repeat the process with another layer of soaked ladyfingers followed by the remaining mascarpone custard.

Repeating Layers

Sift cocoa powder evenly over the top layer of the tiramisu using a fine sieve.

Finishing Touch

Cover the tiramisu with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld.

Refrigeration

Mascarpone cheese

Heavy cream

Granulated sugar

Strong brewed coffee

Marsala wine

Coffee liqueur

Ladyfingers

Cocoa powder

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish.

In a bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy.

Cream Butter and Sugar

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Add Eggs and Vanilla

Gradually add the dry ingredients to the wet mixture, alternating with the 0.5 cups of whole milk. Mix until just combined.

Pour the batter into the prepared baking dish and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Bake the Cake

Remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack.

Blue Room Moc