No-Bake Peanut Butter Pie

8 ounces cream cheese, softened
1 cup creamy peanut butter
1.5 cup confectioners sugar
¼ cup milk
2 teaspoon vanilla extract
2 cups regular whipping cream
9-inch store bought chocolate Oreo pie crust
Chocolate syrup for garnish, optional
Peanut butter chips for garnish, optional

Using an electric mixer beat cream cheese, peanut butter, 1 cup sugar, milk and 1 tsp vanilla extract in a large bowl until creamy.
Make whipped cream by adding 2 cups regular whipping cream, 1/2 cup sugar and 1 tsp. vanilla extract using a whipped cream dispenser.
Fold in 8 ounces of whipped cream . Reserve the rest of the whipped cream for serving.
Spread mixture into prepared pie crust.
Chill pie in the refrigerator for at least 4 hours or overnight.
Perfect serving top pie with remaining whipped cream.

Chocolate Pudding Pie


For pastry dough:
1 1/4 cups all-purpose flour
3/4 stick cold unsalted butter, cut into 1/2-inch cubes
2 tablespoons cold vegetable shortening
1/4 teaspoon salt
3 to 4 tablespoons ice water

For filling:
1/4 cup cornstarch
1/3 cup plus 2 tablespoons sugar, divided
3 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
3 cups whole milk
4 ounces bittersweet chocolate (not more than 60% cacao), finely chopped
1 teaspoon pure vanilla extract
2 cup regular whipping cream


Make dough:
Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle 2 tablespoons ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated.
Squeeze a small handful of dough: If dough doesn’t hold together, add more ice water, 1 tablespoon at a time, stirring until incorporated. (Do not overwork dough or pastry will be tough.)
Turn out dough onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all of dough together, with a pastry scraper if you have one, and form into a 5-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.

Make pie shell:
Roll out dough on a lightly floured surface with a lightly floured rolling pin into an 11-inch round, then fit into a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang, then fold overhang under and crimp edge decoratively. Prick bottom and side of shell all over with a fork, then chill shell 30 minutes.
While shell chills, preheat oven to 375°F with a baking sheet on middle rack.
Line shell with foil and fill with pie weights. Bake on baking sheet until pastry is set and edge is pale golden, about 25 minutes. Carefully remove weights and foil, then bake shell on baking sheet until pale golden all over, 15 to 20 minutes more. Cool shell.

Make filling:
Whisk together cornstarch, 1/3 cup sugar, cocoa powder, and salt in a 2-quart heavy saucepan, then gradually whisk in milk. Bring to a boil over medium heat, whisking constantly, then boil, whisking, 2 minutes (mixture will thicken). Remove from heat and whisk in chocolate and vanilla until smooth.
Pour filling into cooled shell and chill, its surface covered with wax paper (if you want to prevent a skin from forming), until cold, at least 2 hours.

Using a 1 pint whipped cream dispenser, add 2 cups of regular whipping cream, powdered sugar(to taste) and 1 tsp. vanilla extract. Charge with 1 whipped cream charger. dispense whipped cream on top of pie.

Classic Cream Puffs

1/2 cup butter
1 cup water
1 tablespoon granulated sugar
1 cup all-purpose flour
4 large eggs
2 tablespoons powdered sugar (for dusting)
1 1/3 cups heavy cream (well chilled)
3 tablespoons powdered sugar
1 teaspoon vanilla extract

Preheat the oven to 375 degrees.
In a 3- to 4-quart pan, combine butter, water, and sugar. Over high heat, bring to a boil and then add the flour all at once and stir quickly until the dough comes together, forming a ball. Remove the pan from the heat and stir until flour is incorporated and mixture is smooth. Let cool about 5 minutes, stirring occasionally.
Add the dough to the bowl of an electric mixer, and add eggs one at a time, mixing in between each addition until dough is smooth. Be careful not to mix more than necessary.
Scoop the dough into a pastry bag or gallon size Ziploc bag. Cut off 1/2 inch of the corner and attach a large piping tip if you have one. Pipe 24 mounds of dough (about 1 inch around) onto a parchment or Silpat lined baking sheet.
Bake for 25 minutes, and then use a wooden skewer to poke a couple of holes in the sides of each puff. This will allow the steam to escape so the cream puff can properly dry out and bake on the inside. Bake 5-8 more minutes. They should be golden brown and hollow sounding when tapped.
Transfer the puffs to a cooling rack and cool completely before filling with cream. Dust with powdered sugar just before serving.
Add the heavy cream, powdered sugar, and vanilla extract to A 1 pint whipped cream dispenser. charge with 1 N20 cream charger. Using a the isi fill it tool puncture the cream puff and fill it with cream

Pan-Fried Bananas with Whipped Cream

2 ripe, but firm bananas, sliced
1 tbsp oil
1 tsp raw honey
⅛ tsp cinnamon
⅛ tsp vanilla extract
pinch of unprocessed sea salt

Over medium heat, melt oil and honey in skillet. Add cinnamon, salt and vanilla extract, and “swirl” to combine.

  • Place sliced bananas in skillet and cook for 2-4 minutes each side. Be sure to watch bananas as they caramelize to ensure they don’t brown.
  • Remove from heat, and remove the bananas from pan.
  • While bananas are cooling, make whipped cream using the whipped cream dispenser.
  • Layer bananas, coconut cream, sliced almonds, and coconut flakes in a bowl.

Pumpkin Whipped Cream

2 cups regular whipping cream
3 tbsp powdered sugar
1 tsp vanilla
½ tsp pumpkin pie spice
3 tbsp pumpkin puree

Add all ingredients into a 1 pint whipped cream dispenser and shake well. Charge with 1 whipped cream charger and serve.

banana cream pie

Ready Made Pie Crust or Easy Homemade Pie Crust
1 box Banana Cream Pudding (3.4 oz)
1 3/4 cup Milk
2 cups regular whipping cream
3 Bananas

Preheat oven to 400.
Par bake crust for 10-15 minutes until golden brown.
Allow to cool.
Slice 2 bananas and layer in bottom of crust.
Combine milk and pudding mix and whisk until thickened (about 2 minutes).
Make 1 pint of whipped cream using your dispenser
Transfer to pie crust and chill for at least one hour.
Slice last banana.
Top with remain whipped topping and garnish with banana slices.

Chardonnay Twist


3 cups Chardonnay wine
250 g strawberry sorbet


Pour the Chardonnay into a soda siphon and carbonate with 1 C02 soda charger. Wait 1 minute before opening. Put a scoop or two of sorbet into a glass and pour in the drink.

Pay attention to the recommended filling volumes: 4 cups for pure water and 3 cups for all other liquids.


2 large egg yolks*
4 teaspoons lemon juice
1 teaspoon salt
2 teaspoons water
2 cups oil

In a large bowl, whisk together the yolks, lemon juice, salt, and water. Slowly whisk in oil. Pour mixture into a 1 pint whip cream dispenser Screw on one N2O cream charger. Shake vigorously. Test consistency. Serve. Chill remaining mayo.

Halve the ingredients for a half-pint whip cream dispenser.

*Note: This recipe contains uncooked egg yolks

Honey Mustard


– 2 tablespoons mustard

– 4 tablespoons honey

– 1/2 cup mayonnaise*

– 1/2 cup sour cream


Mix ingredients together and add pour into a 1 pint whipped cream dispenser, Charge with 1 N20 whipped cream charger, and its ready to serve. This recipe is probably the best recipe for honey mustard I have found, experiment with your favorite mustard!

Black Bottom Hot Chocolate Mugs with Marshmallow Whipped Cream


1 1/2 cups heavy whipping cream
1/2 cup marshmallow creme (fluff, divided)
1/3 cup hazelnuts (spread, Nutella, divided)
31/2 cups whole milk
chocolate sprinkles (or chocolate shavings for garnish)


Add 1 cup heavy cream and 1/2 cup marshmallow cream into a 1 pint whipped cream dispenser. Charge with 1 N20 charger and shake.
Refrigerate until needed.
In a medium heavy bottom saucepan, whisk together 1/3 cup hazelnut spread, remaining 1/3 cup marshmallow cream, 3 1/2 cups milk, and remaining 1/2 cup heavy cream over low heat until smooth and hot.
To serve, place one heaping tablespoon of hazelnut spread into the bottom of each of 4 clear glass mugs. Ladle in the hot chocolate carefully (do not stir) over spread, then top with a large dollop of the whipped cream. Garnish with sprinkles or chocolate shavings and serve with extra whipped cream.

Marinade Injected Beef Roast (iSi injector tool recipe)

2 1/2 lbs beef roast
1 tbsps steak spice (Montreal or other, or rub.)
marinade (Injecting)
1/2 cup beef stock
1 tbsps soy sauce
1 tbsps worcestershire sauce
2/3 tsp onion powder
2/3 tsp garlic powder


Add ingredients (minus steak spice) into a 1 pint whipped cream dispenser. Charge with 1 N20 cream charger. using the iSi injector tool, inject the marinade into every inch of both sides of the roast.
Spread the steak spice over the surface of the roast.
Put in a smoker preheated to 270 F. You could also use an oven but would not get a smoke taste.Cook to an internal temperature of 155 F or higher.Let rest for 10 minutes before slicing.

Watermelon and Whipped Cream Cake

1 watermelon (small to medium)
2 cups heavy whipping cream
1/4 cup powdered sugar
1/2 tsp vanilla
1 cup toasted coconut


Cut the watermelon into the shape of a cake by cutting away the rind and making the top and bottom flat. Place the watermelon on your serving plate. If the watermelon is very juicy you may want to lightly blot the outside with a paper towel to remove extra moisture before adding the whipped cream.

In a 1 pint whipped cream dispenser add whipping cream powdered sugar and vanilla. Charge with 1 N20 cream charger. Shake and dispense.
Decorate with toasted coconut and sprinkles. You could also add fresh berries for decorations.

Honey Whipped Cream

1 and 1/3 cups heavy cream
3 tbsps honey
3/4 tsp pure vanilla extract
1 pinch salt


In a 1 pint whipped cream dispenser add heavy cream, honey, vanilla extract and salt. Charge with 1 N20 charger, shake and dispense.

Serve the whipped cream immediately, or refrigerate until ready to use

Strawberry Honey Napoleon with Cardamom Whipped Cream


Puff Pastry
1 pint of Strawberries, sliced
1 tablespoon honey
1/8 teaspoon Cardamom
1/2 cup Heavy Whipping Cream
1 tablespoon powdered sugar


1. Line 1 baking sheets with parchment paper. On a floured surface, roll out pastry dough to slightly less than 1/8 inch thick. Prick the dough with the tines of a fork. Using a 3- inch round or flower shaped cookie cutter, cut out 4 identical pieces. Transfer the cutouts to the baking sheets. Cover with plastic wrap; refrigerate for 1 hour.

2. Preheat oven to 450 degrees. Remove plastic wrap and place another piece of parchment paper directly on top of the cutouts. Place another baking sheet on top of the parchment paper. Bake, rotating halfway, until pastry is golden around the edges, about 15 minutes. Remove the top baking sheet and parchment paper; continue baking until pasty is golden in the center, 5-7 minutes more. Transfer to a wire rack and let cool completely.

3. As the puff pastry is cooling, add the honey to the sliced strawberries in a bowl. Stir and set aside.

4. Add the heavy cream, cardamom, and powdered sugar to 1 pint whipped cream dispenser and charge with 1 N20 cream charger.

5. Assemble. Place one of the pastry cutouts on a plate, top with some whipped cream and strawberry mixture, top with another pastry cutout and whipped cream with some strawberries. Enjoy!

Stabilized Whipped Cream


2 cups heavy whipping cream (very cold)
4 tbsps powdered sugar
2 tbsps vanilla extract (or other flavored extract)
2 tsps powdered gelatin (unflavored, Knox)
2 tbsps water

Pour cold heavy whipping cream, powdered sugar, and vanilla extract in a 1 pint whipped cream dispenser.

Meanwhile, combine gelatin powder and 2 tbsps water in a small glass bowl. Once water has been fully soaked up by the gelatin, microwave the mixture for 15-20 seconds. It should become a thick, hot liquid. Stir well and let sit at room temp.

Pour liquid gelatin into the dispenser and charge with 1 N20 charger and dispense.

Blueberry Tea Whipped Cream


1/4 cup boiling water
2 Tbsp. sugar
1 pint (16 oz.) heavy or whipping cream
3 Lipton® White Tea with Blueberry & Pomegranate Flavor Pyramid Tea Bags

Pour boiling water over Lipton® White Tea with Blueberry & Pomegranate Flavor Pyramid Tea Bags; cover and brew 5 minutes. Remove Tea Bags and squeeze. Stir in sugar until dissolved; chill, about 10 minutes.
Put in 1 pint heavy cream into the whipped cream dispenser and charge with one N20 charger. Shake and dispense. Serve with fresh fruit or your favorite dessert.

Horseradish Sauce

Ingredients for sauce:
1 cup whole milk
1/2 cup double cream cheese
1/2 cup creamy horseradish
1/2 tablespoon apple cider vinegar
Black pepper

Bring milk to a boil. Lower heat to a nice simmer and add all the remaining ingredients. Stir well and season to taste. Pass through a fine sieve and let cool to room temperature or chill to serve cold. Transfer sauce to a 1 pint whip cream dispenser. Screw in 2 N20 cream chargers, shaking vigorously after each one.