Sweet Tooth

Above: Tiramisu squares (credit sweetpaul.typepad.com)
Makes 30
1 cup whipping cream
1 pound good quality dark chocolate
1 tablespoon amaretto
8 ladyfingers
Cocoa powder

Place cream in a saucepan and bring slowly to a boil.
Place the chocolate and amaretto in a bowl and pour the cream over.
Stir gently to dissolve the chocolate.
Pour the mixture into a small square cake tin that’s covered in wax paper.
Press the ladyfingers into the chocolate.
Leave to set,
Dust with cocoa powder.Cut into squares and serve.
Photo by Studio Dreyer Hensley

Above: Peanut-Butter Parfait Cups (credit: Cookie Magazine)

For the chocolate sauce:
6 ounces semisweet chocolate chips
1/2 cup heavy cream
3 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract

For the parfaits:
8 peanut-butter sandwich cookies (such as Nutter Butter)
2 tablespoons melted butter
Peanut-butter-cup or vanilla ice cream
Mini peanut-butter cups or salted peanuts, chopped

Combine the chocolate chips, cream, and sugar in a medium microwaveable bowl. Microwave for 1 minute; stir. Heat for another 30 seconds; stir. Chocolate should be almost melted. Remove it from the microwave and stir in the vanilla. Continue stirring the chocolate until it's completely melted. Pour it into a glass jar. You will have about 1 cup. Store it in the refrigerator.
Preheat oven to 300º F. Lightly coat 4 one-cup ovenproof custard cups with cooking spray. In a food processor, pulse the cookies and melted butter together until fine crumbs form. Evenly divide the crumbs in the prepared cups. Press them into the bottoms and halfway up the sides of the cups. Bake them for 8 minutes. Let them cool on wire rack.
To make the parfaits, place 1 scoop of ice cream in each shell. Drizzle the ice cream with chocolate sauce and garnish with chopped candy or nuts