For National Dessert Day, we’ve teamed up with World Food Championship Chef Jen Norem. She’s whipped up several delicious desserts using three of our favorite Appalachian Sippin’ Creams – Pumpkin Spice Latte, Banana Pudding, and Dark Chocolate Coffee. Grab your baking utensils and get ready to take your holiday desserts to the next level because you’re going to want to give these recipes a try!

Pumpkin Spice Latte Mini Cheesecakes

with White Chocolate Drizzle

Cheesecake Mix:

½ cup Sugarland’s Pumpkin Spice Latte Sippin’ Cream

1 cup canned pumpkin pie mix

2 8-ounce packages cream cheese (Softened)

3 eggs

3 cups confectioners’ sugar

½ teaspoon ground cinnamon

1 8-ounce bag ginger snaps

1 4-ounce bag pecans

White Chocolate Drizzle:

1 cup white chocolate chips

1 teaspoon creamed shortening

1. In a food processor add the bag of ginger snaps and pecans and pulsate for 30 seconds or until finely ground.
2. In a large mixing bowl, add cream cheese and ½ cup Sugarland’s Pumpkin Spice Latte Sippin’ Cream. Beat on medium speed until fully incorporated and creamy.
3. Add all other ingredients for the cheesecake mix, including the finely ground ginger snaps and pecans. Beat for one minute or until mixed completely.
4. Preheat oven to 350 Degrees Fahrenheit.
5. In a lightly greased 2.8″ H x 2.8″ W x 1.4″ D silicone sphere mold fill each cup with the cheesecake mixture leaving about a 1/8 inch void from the batter to the rim of the mold cup.
6. Bake cheesecakes about 20-25 minutes, or until the top is firm.
7. Once cheesecakes are done. Cool about 20 minutes in the freezer. Once cooled carefully turn the mold over and gently push to extract each cheesecake.
8. In a microwavable bowl add the white chocolate chips and shortening. Heat in intervals of 30 seconds, mixing with a spoon each time until chocolate is completely melted.
9. Using a spoon in a quick back and forth motion drizzle chocolate over each cheesecake.

Chocolate Banana Pudding

Whoopie Pies

Chocolate Whoopie Cakes:

1 15.25-ounce box triple chocolate fudge cake mix

2 large eggs

½ cup salted butter (soften)

1/3 cup warm water

Banana Pudding Cream:

1 cup Sugarland’s Banana Pudding Sippin’ Cream

½ cup salted butter

¼ cup creamed shortening

2 cups confectioners’ sugar

Chocolate Drizzle:

½ cup semi-sweet chocolate chips

2 teaspoons creamed shortening

1. In a large mixing bowl add all ingredients for pies, beat on medium speed until all ingredients are mixed well. The mixture will be thicker than a normal cake batter. Let the mix rest on the counter for 20 minutes.
2. Meanwhile in a small sauce over low to medium heat add the 1 cup of Banana Pudding Sippin’ Cream, boil for 2 minutes or until mixture is almost half reduced and begins to thicken a little. Remove from heat and cool in the freezer for about 10 minutes.
3. In a large mixing bowl, cream together the butter and shortening. Then add the confectioners’ sugar. Whip until creamy and fluffy and then slowly add in the Sippin’ Cream while mixing.
4. Preheat oven to 350 degrees Fahrenheit.
5. Drop by teaspoon the chocolate pie mix on a parchment-lined baking sheet with each teaspoon at least two inches apart. Bake in the oven for 10- 15 minutes. Remove to wire rack and completely cool.
6. Use a piping bag, fill the bag with cream, and cut a half-inch cut on the bottom of the bag. Pipe cream on the backside of the pie in a circular motion and top right side up with another pie. Repeat these steps with the rest of the pie and cream.
7. In a microwave-safe bowl add the chocolate chips and shortening and heat in 15-second intervals, mixing each time until chocolate chips are completely melted.
8. Generously drizzle over each pie top in a back and forth motion. Let chocolate set and then serve.

Dark Chocolate Coffee Ganache

Cookie Tart

Crust:

1 15-ounce chocolate sandwich cookies

Dark Chocolate Coffee Ganache:

1 cup Sugarland’s Dark Chocolate Coffee Sippin’ Cream

½ cup heavy cream

1 ½ cups semi-sweet chocolate chips

1 cup milk chocolate chips

Garnish:

1 8-Ounce package crushed walnuts

1 8-ounce container whipped topping

1. In a food processor, finely ground chocolate sandwich cookies.
2. In a small saucepan over low to medium flame, heat the Dark Chocolate Coffee Sippin’ Cream and heavy cream for 5-7 minutes.
3. Add the semi-sweet and milk chocolate chips to a large mixing bowl. Next, add the hot cream mixture over the chocolate chips and let stand for 1 minute. Then whip the mixture until completely mixed and mixture has a glossy appearance.
4. Prepare 8 small mini tart pans by adding 2 to 3 tablespoons ground chocolate cookies. Use a fork to build a cookie crust.
5. Slowly add about a 1/3 cup ganache to tarts. Top with some walnuts and cool in the fridge for about an hour or until firm.
6. When ready to serve, place a dollop of whipping cream in the middle and lightly top with leftover ground cookies.

Meet Chef Jen Norem!

I’ve been cooking since I was 16. I’ve always had a love for cooking and knew that it came second nature to me. My passion has always been cooking delicious dishes that bring smiles to my family and friends’ faces. Nothing makes me happier than to see pure enjoyment on people’s faces from the taste of my creations. Even though my heritage is Polish and Italian, I love creating and cooking various dishes from street food to comfort food. 

I started off doing amateur food photography and cooking. I would create my own dishes, photograph them, and enter them into online contests. I’ve won multiple food photography contests with major brands and several recipe contests, including Red Gold’s “The Golden Sizzle Online Recipe Contest” and first place for Indiana in the “Taste of America Challenge” presented by World Food Championships in 2018. It was here where my submissions earned me a spot to compete in the world’s largest food competition, The World Food Championships (WFC). In my first ever live food competition, I placed 8th overall in the Top Ten Bacon category. In 2019, I placed 2nd overall in the Top Ten Bacon. 

I love the pressure, and the adrenal rush competition cooking brings me. You’re not only cooking with the best of the best, you pushing yourself beyond your comfort zone to give the best that you got. When you’re cooking against professional chefs, private chefs, international chefs, and other home cooks, you’re cooking and showcasing your talent to prove you’re the best of the best within a strict environment. The food sports family is just that, a great group of people who come together and show great sportsmanship, love, and friendship towards one another. We all consider each other family. I have built many great friendships through these competitions that I would not usually have the opportunity to meet. The most important thing about competition is it lets me showcase my love and passion for cooking. This year, I am pushing harder and looking forward to the accomplishments I will achieve! 

– Chef Jen

Follow Chef Jen Norem’s cooking adventures, including the 2021 World Food Competition with Team Indiana right here!