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Here's what you need: brownie mix, chocolate cheesecake, red velvet cake mix, vanilla cheesecakes, chocolate chip cookie dough, cream cheese icing, chocolate ganache, chocolate, springform pans

Triple-Decker Cheesecake Tower Recipe by Tasty

chocolate cheesecake, 8 inch (20 cm) prepared

vanilla cheesecakes, 8 inch (20 cm) prepared

oz chocolate chip cookie dough

cream cheese icing

chocolate ganache

oz chocolate, chopped

springform pans, 9 inch (23 cm)

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In a greased, 9-inch (23 cm) springform pan, spread ⅓ of the brownie batter evenly on the bottom. Lay the chocolate cheesecake in the center, then spread the rest of the batter on top. Set aside.

In another greased springform pan, spread ⅓ of the cake batter evenly on the bottom, then lay the vanilla cheesecake on top. Spread the rest of the red velvet batter over the cheesecake and set aside.

In a third springform pan, press ⅓ of the cookie dough evenly on the bottom, then another ⅓ of the dough around the sides of the pan to make a wall. Lay the remaining vanilla cheesecake in the center, then cover with the rest of the cookie dough and seal the edges.

Bake all 3 filled cakes for 2 hours, until a toothpick inserted in the center of each comes out clean.

Chill the cakes overnight in the refrigerator.

Dollop a bit of of cream cheese frosting onto a serving platter and line the sides with parchment paper.

Add the cookie cake to the platter and spread the top with layer of frosting.

Stack the brownie cake on top, then spread another layer of frosting on top.

Finally, place the red velvet cake on top, then frost the top and sides evenly.

Add the chocolate ganache to a squeeze bottle, then decorate the top of the cake working your way around the top edge of the cake to make a drip pattern. Squeeze more ganache over the top of the cake and spread evenly to cover.

Decorate the lower part of the cake by pressing the chocolate chunks into the sides.

https://vid.tasty.co/output/107998/landscape_480/1536168099

This French classic features tender chicken braised in a rich red wine sauce with bacon, mushrooms, and onions. Served over mashed potatoes or with crusty bread, this dish is perfect for a cozy and elegant dinner party.

Classic Coq Au Vin Recipe by Tasty

lb skin-on chicken leg quarter

kosher salt,

black pepper,

thyme

bay leaves

parsley

red burgundy wine, or any dry red wine

bacon, cubed

carrots,

white onion, chopped

½ lb cremini mushroom, sliced

½ lb cremini mushroom, quartered

garlic,

tomato paste

all-purpose flour

brandy

extra virgin olive oil, plus more as needed

unsalted butter

oz pearl onion, peeled

sugar

parsley, chopped,

baguette, sliced,

In a large bowl, season the chicken with salt and pepper. Toss until well coated.

Tie the thyme sprigs, bay leaves, and parsley stems together with kitchen twine to make a bouquet garni.

Add the bouquet garni to the bowl with the chicken. Pour the wine over the chicken. Cover with plastic wrap and refrigerate for at least 2 hours or, even better, overnight.

In a large Dutch oven, cook the bacon over medium-low heat until the fat has rendered and the bacon is crisp, 15 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving any excess fat in the pot.

Remove the chicken from the marinade, reserving the liquid, and place on a paper towel-lined sheet pan. Pat the chicken with more paper towels until completely dry.

Heat the bacon fat over medium heat until nearly smoking. Working in batches, add the chicken legs skin-side down in a single layer and cook until well browned, 5 minutes per side. Remove the chicken from the pot and set aside.

Add the carrots, onion, sliced mushrooms, and garlic to the pot. Cook until the vegetables are softened and lightly browned, about 10 minutes.

Stir in the tomato paste and cook for 3 minutes, until darkened and fragrant. Then, sprinkle in the flour and cook for another minute, until incorporated.

Pour the brandy into the pot and cook, scraping up any browned bits at the bottom of the pot, until the liquid has evaporated, 2 minutes.

Add the reserved marinade, including the bouquet garni. Stir to incorporate, then bring to a boil and cook until the liquid is reduced by half, about 15 minutes. 

Return the chicken and half the cooked bacon to the pot. Cover, reduce the heat to low, and simmer for 1 hour, until the chicken is tender and the sauce has thickened.

Meanwhile, heat the olive oil and butter in a large, preferably nonstick skillet over medium-high heat. Add the pearl onions and a pinch of salt and sugar. Cover, reduce the heat to low, and cook for 15 minutes, shaking the skillet often to move the onions around.

Uncover, add the quartered mushrooms, and increase the heat to medium-high. Continue to cook until all the vegetables have softened, 5-8 minutes. Add the onions and mushrooms to the coq au vin.

Sprinkle with chopped parsley and the reserved bacon. Serve with crusty bread.

https://vid.tasty.co/output/113318/landscape_480/1540513305

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