½ cup whipping cream 1 cup bittersweet or semisweet chocolate pieces

1 15 ounce can pumpkin ½ cup mascarpone cheese ½ cup packed brown sugar ¼ cup granulated sugar 1 teaspoon pumpkin pie spice 4 eggs, lightly beaten 3 ounce brewed espresso Whipped cream (optional) Caramel sauce (optional) Pumpkin pie spice (optional) 1 recipe Baked Piecrust Piecrust 1 ¼ cup all-purpose flour 1 teaspoon sugar ½ teaspoon salt ⅓ cup butter, cut into cubes 2 tablespoon shortening 4 - 5 tablespoon very cold water

4 cup water 3 cup sugar 2 cup dried hibiscus flowers or 8 Red Zinger herb tea bags 1 teaspoon ground cinnamon 4 cup blueberries

Make-Ahead Directions: Prepare as directed through Step 3, except do not preheat oven. Cover lasagna with plastic wrap. Chill for up to 24 hours. To serve, preheat oven to 375°F. Remove plastic wrap; cover with foil as directed. Bake for 50 to 60 minutes or until edges are bubbly. Uncover; bake about 10 minutes more or until top begins to brown. Continue as directed.

¾ cup butter 3 eggs 2 ½ cup all-purpose flour 2 ½ teaspoon baking powder ½ teaspoon salt 1 ¾ cup sugar 1 ½ teaspoon vanilla 1 ¼ cup milk Creamy White Frosting 1 cup shortening 1 ½ teaspoon vanilla ½ teaspoon almond extract 1 16 ounce package powdered sugar (about 4 cups) 3 tablespoon milk

½ cup purchased crème frâiche or dairy sour cream 1 tablespoon Dijon-style mustard 1 teaspoon snipped fresh dillweed or 1/4 teaspoon dried dillweed ⅛ teaspoon salt Milk

2 ½ cup powdered sugar 2 tablespoon Sazerac Rye ½ teaspoon Herbsaint (anise-flavored liquor) ½ teaspoon Peychaud’s bitters 2 teaspoon lemon juice 2 - 3 tablespoon milk Finely shredded lemon peel (optional)