DIY TORTILLA PRESS RECIPES

Steps:

• In a saucepan, whisk sugar, cornstarch, and salt to combine. Slowly whisk in milk and cream. Turn on heat and bring to a boil over medium-high heat, whisking constantly. Reduce heat to medium and continue cooking until mixture thickens, 1 to 2 minutes. Remove saucepan from heat and add white chocolate, butter, and vanilla. Whisk until white chocolate melts and mixture is blended. Scrape pudding into a bowl and press plastic wrap over the surface. Refrigerate until chilled. Preheat oven to 350° and line a 9”-x-13” baking sheet with parchment paper. In a large bowl, prepare brownie batter according to box instructions and mix in additional egg until smooth. Pour into prepared pan and bake until a toothpick inserted into the center comes out clean, about 25 minutes. Let cool completely. Make whipped cream: In a large bowl using a hand mixer (or in a stand mixer using the whisk attachment), beat heavy cream and powdered sugar until soft peaks form. Assemble trifle: Cut brownie into large cubes. Spoon a thin layer of whipped cream into bottom of trifle dish. Top with a layer of brownie, then white chocolate filling, then ½ cup crushed candy canes and whipped cream. Repeat twice more.  Garnish with crushed candy canes and white chocolate shavings.

Steps:

• For each wrap, cut a 15x11-inch piece of parchment paper. Cut in half crosswise. On one piece of parchment lay one slice of cheese. Tear another cheese slice into four equal pieces and arrange around cheese on paper without overlapping. Sprinkle with pepper and herb or spice, if desired. Cover with remaining parchment. Microwave on 100% power (high) for 15 seconds. Remove from microwave. Without uncovering cheese, use your fingers to press from the center outward to form a 7-inch circle of cheese (make sure to fill in any gaps that show through the paper). Place covered cheese in the freezer for 2 to 3 minutes or until firm. Peel cheese wrap from paper. Repeat with remaining cheese slices and additional parchment.
• To store, place in an airtight storage container with parchment in between. Chill up to 1 week or freeze up to 1 month; thaw in the refrigerator before using.