1. Preheat oven to 350°F (180°C).
2. Butter 6-cup jumbo non-stick muffin pan (each 3 1/2”/9 cm diameter and 3/4 cup/175 mL capacity). In medium bowl, beat egg whites until fluffy and holding soft peaks. In large bowl using an electric mixer, cream 1 cup (250 mL) each of butter and sugar until fluffy and light yellow; add egg yolks and lemon zest; beat 1 minute.
3. In small bowl, combine flour, baking powder and salt. On low speed, mix in half of flour mixture with butter mixture, just until blended. Blend in half of milk. Repeat with remaining flour mixture and then milk, beating after each addition until blended. Gently fold reserved egg whites intobatter. Evenly divide batter into prepared muffin pan. Place in centre of oven and bake 25 minutes or until baby cakes are browned and a toothpick inserted into the middle of the cake comes out clean. Let cool in pan for 10 minutes. Transfer to rack to cool completely.

Lemon Buttercream Icing

1. Using electric mixer, beat remaining 3/4 cup (175 mL) butter until light and fluffy. Beat in 1 cup (250 mL) icing sugar, until well blended; about 1 minute. Add 3 tbsp (45 mL) freshly squeezed lemon juice, then remaining icing sugar, 1 cup (250 mL) at a time, beating well after each addition. Cut each cooled baby cake in half crosswise. Spread 2 tbsp (30 mL) of icing over bottom layers and top with cake tops, pressing lightly. Decorate baby cakes with icing. Garnish with lemon curls and fresh mint.

TIP: Use vegetable peeler or citrus zester to remove long thin strips of peel from around the lemon. Cut to desired length and roll strip into curl.

TIP: If icing becomes stiff, place hot cloth around bottom of bowl and stir, or add 1 tbsp (15 mL) milk or cream at a time to desired consistency.

1. Filling: Beat cream cheese until smooth; beat in sugar until well combined. Beat in cocoa powder, Frangelico (if using) and vanilla. Filling can be used immediately or covered tightly and refrigerated for up to 3 days.
2. Assembly (To Order, 1 portion): Arrange 2 crepes on clean work surface. Dollop 2 tbsp filling on one side of each crepe. Fold in half, then fold again, to create triangles. Place crepes on serving plate, overlapping slightly.
3. Top with 1/4 cup raspberries. Drizzle with 2 tbsp chocolate sauce. Sprinkle with 2 tbsp chopped hazelnuts. Dust with 1 tsp cocoa powder and 1 tsp icing sugar.

1. Preheat convection oven with tray on middle rack to 350° F.
2. Unwrap cobbler, discard cover and bake for 70 minutes until filling boils and top crust is golden.
3. Let cool at least 1 hour; remove top crust and reserve.
4. Portion ice cream into medium-sized bowls and store in freezer. This can be done ahead.
5. Portion nine 1-cup servings of cobbler, including some of the bottom crust, into a large sauté pan.
6. Over medium-high heat, bring to simmer with unsalted butter, stirring often.
7. Add lemon zest and lemon juice. Stir well.
8. Add rum and using a long match, ignite the rum and let burn for 8-10 seconds. Stir to incorporate.
9. Portion cobbler mixture over ice cream and garnish with reserved cobbler crust and powdered sugar.

1. Remove cannoli shells from packaging; thaw if frozen.
2. Remove pie from packaging; portion two slices into a mixing bowl.
3. Using a double boiler over medium heat, melt chocolate chips and transfer to squeeze bottle.
4. Using squeeze bottle, garnish melted chocolate onto wax paper. Cover and chill.
5. Add ricotta cheese and powdered sugar to bowl with pie slices. Mix well while breaking down crust to small pieces. Transfer mixture to piping bag.
6. Pipe mixture into cannoli shells, alternating ends when filling.
7. Plate the filled cannoli and garnish with chilled prepared chocolate, chocolate chips and whipped topping.

1. Remove pie from packaging and thaw at room temperature for 1 hour.
2. Preheat convection oven at 350° F with sheet pan on middle rack.
3. Starting inside of the crimped crust, cut through the top crust around the pie and remove the top.
4. Combine the apples in the pie with the cheddar cheese.
5. Chop the prepared bacon and evenly distribute onto apple-cheese mixture.
6. Break apart removed pie top into medium-sized random pieces (silver dollar size).
7. Place dough pieces evenly on top of apple mixture. Place pie on preheated sheet pan and bake for 50 minutes, rotating 180° after 30 minutes.
8. Combine apricot preserves and hot water and brush mixture over pie crust.  Return pie to oven for 10 more minutes.