Banana-Caramel Pudding
I don’t know how it happened, but I’ve developed quite a fondness (and following) for my versions of Southern classics like fried chicken, biscuits, and even banana cream pie. Indian food is all about layers of flavor, so I approach these foods with the same agenda. In my version of banana pudding, I layer bananas with an incredibly rich vanilla crème pâtissier, a slightly salty caramel sauce, generous spoonfuls of whipped cream, and the requisite vanilla wafers to create a trifle-like dessert that promises to get even the most Southern of Southerners drooling. I keep the caramel on the soft side so that, even after being refrigerated, it retains a somewhat saucy quality. It goes without saying to use the freshest eggs you can find for the pudding. Click here to see An Unlikely Farmer plus more recipes. 
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Pumpkin Tiramisu
Who says you need dairy to make a great tiramisu? These vegan pumpkin tiramisu mini cakes are a fantastic dairy-free treat.
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British Chef  Robert Irvine says “The British Christmas traditions and US traditions are fairly similar in a lot of ways, besides the fact that we Brits say "Happy Christmas" instead of "Merry" and we refer to St. Nick as "Father Christmas." There are some big differences with regard to the food we serve on Christmas Day. One of my favorites that you do not see much in the States is the English Trifle, comprised of differing layers of various sweet flavors such as: fruit, whipped cream, chocolate, and Crème anglaise. This dish has a bit of everything for your "sweet tooth."
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I love the Gluten Free Chocolate Chip, Raspberry and White Chocolate Trifle because it tastes decadent, but is really easy to prepare. There are only five ingredients and anyone can make this for a special someone on Valentine’s Day. You can look like a pastry chef without a lot of effort!
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