Chocolate Fudge Icing

Ingredients
2 cups granulated sugar
1/2 cup cocoa
1/2 cup milk
6 tablespoons butter
2 tablespoons light corn syrup
1 teaspoon vanilla extract
Serves: Enough frosting to cover 2 x 9 inch cakes

Directions
1. Mix sugar, cocoa, milk, butter and corn syrup.
2. Slowly bring to a full boil. Let boil for 1 minute.
3. Add vanilla extract.
4. Cool and beat with mixer until mixture is of spreading consistency.
5. Spread quickly.

Grannys Banana Cream Pie

Ingredients
1 (9 inch) pie crusts, baked
3 cups whole milk
3/4 cup white sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
3 egg yolks, slightly beaten
2 tablespoons butter
1 teaspoon vanilla
3 bananas

Directions
1. Have baked 9-inch pie shell ready.

2.
3.
4.
5.
6.

In a large saucepan, scald the milk.

In another saucepan, combine the sugar, flour and salt; gradually stir in the scalded milk.
Over medium heat, stirring constantly, cook until thickened.
Cover and, stirring occasionally, cook for two minutes longer.
In a small bowl, have the 3 egg yolks, slightly beaten, ready; stir a small amount of the
hot mixture into beaten yolks; when thoroughly combined, stir yolks into hot mixture.
7. Cook for one minute longer, stirring constantly.
8. Remove from heat and blend in the butter and vanilla.
9. Let sit until lukewarm.
10. When ready to pour, slice bananas and scatter in pie shell; pour warm mixture over
bananas.
11. If desired, make a meringue (youll have 3 leftover egg whites) to top the pie, or just let
the pie cool until serving.

Chewy Caramel Brownies

Ingredients
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups granulated sugar
3/4 cup butter. at room temperature
4 eggs
1 teaspoon vanilla extract
1 cup caramels, about 24
1/2 cup chopped hazelnuts

Directions
1. Preheat oven to 350 degrees F.
2. Grease a 9 x 9 imch baking pan
3. Mix flour, cocoa, baking powder and salt in large bowl. Beat together sugar and butter in
large bowl with electric mixer until smooth. Add eggs, one at a time, beating well after
each addition. add vanilla extract. Add flour mixture and stir until well blended.
4. Spread 3/4 of your batter evenly into prepared pan. Sprinkle evenly with caramel pieces
and hazelnuts. Finish spreading the remaining batter over caramels.
5. Bake for 25 to 30 minutes. Remove from oven and let cool before removing from pan.

Oatmeal Crisp Sandwich Cookies

Ingredients
1 1/2 cups rolled oats
5 Tbsp soft light brown sugar
1 egg
4 tbsp sunflower oil
2 tbsp malt extract
1/2 cup low fat soft cheese
1 tbsp icing sugar

Directions
1. Preheat ove to 375F.
2. Grease two baking sheets.
3. Mix together oats and brown sugar in a bowl.
4. Add the egg, oil and malt extract, mixing well. Let sit for 15 minutes.
5. Use a teaspoon to scoop the batter onto the prepared baking sheets, leaving room to
spread.
6. Press into 3 inch rounds with a damp fork.
7. Bake for 10-15 minutes or until golden brown.
8. Leave to cool on wire rack before filling.
9. Mix together soft cheese, and icing sugar and layer between 2 cookies to serve.

Dark Chocolate Drizzled Cheesecake

Ingredients
Cheesecake
1 3/4 cups Graham Crumbs
1/3 cup butter, melted
1-1/4 cups sugar, divided
3 cups cream cheese, softened
1 cup sour cream

2 tsp. vanilla
3 eggs
Chocolate sauce
3/4 cup heavy cream, at room temperature
1 1/2 cups dark chocolate pieces
1/4 cup, firmly packed brown sugar
1/2 cup toasted almonds

Directions
1. Preheat oven to 350F.
2. Mix graham crumbs, butter and 1/4 cup sugar. Press onto bottom and 2-1/2 inches up side
of 9-inch springform pan.
3. Beat cream cheese and remaining sugar in large bowl with mixer until well blended. Add
sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each
just until blended. Pour into crust.
4. Bake 1 hour or until set. Cool completely. Refrigerate 4 hours. Run sharp knife around
edge of pan to loosen cake. Remove rim.
5. In a double boiler oven hot but not boiling water. Place the cream, chocolate and
sugar, heat, stirring often for 3-4 minutes or until chocolate almost melts. Remove from
the heat and continue to stir until all the chocolate melts.
6. Just prior to serving drizzle cheesecake with chocolate and sprinkle almonds over top.

Yummy Cake with Marshmallow Filling

Ingredients
Yellow Cake
2 3/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups sugar
1/2 cup butter
2 eggs
1 1/2 teaspoons vanilla
1 1/4 cups milk
Marshmallow Filling
1/2 cup butter

2 cups powdered sugar

2 teaspoons vanilla
pinch salt
1 jar (7 1/2 ounces) Marshmallow Fluff or Marshmallow Creme
Chocolate Drizzle
1 cup dark chocolate chips

Directions
Cake
1. Preheat oven to 375 degrees F.
2. Grease a 7 by 11 inch baking dish.
3. Combine flour, baking powder and salt together in a bowl.
4. In large mixing bowl cream sugar and butter until light and fluffy. Add eggs and vanilla;
beat well. Add flour mixture to creamed mixture alternately with milk, beating low after
each addition.
5. Pour batter into the greased baking dish and bake for 30 to 35 minutes or until toothpick
inserted in center comes out clean.
6. Cool cakes in pans on wire racks for 10 minutes then remove cake from pans.
7. One completely cooled, slice the cake in half to create the two layers.
Filling
1. Cream together shortening or butter and the sugar until light and fluffy. Add vanilla,
marshmallow and enough milk to make a fluffy filling. Beat until well blended.
2. Spread onto one side of the cake, put the top on and cut into pieces.
Drizzle
1. Melt chocolate chips in the top of a double boiler over medium heat stirring as they melt.
2. Do not get a drop of water into the chocolate or the texture of the chocolate will be
destroyed.
3. Once melted, let it cool a little then either put into a piping bag or put the melted
chocolate into a plastic bag, cut a tip off the corner and garnish.

Chocolate Lovers Cake

Ingredients
For the ganache:
300g dark chocolate (60% or 72%)
150ml whipping cream
50g (1/2 stick) soft butter
For the cake:
1/2 cup ground almonds
3/4 cup + 1 Tbs powdered sugar
1/4 cup cocoa powder (unsweetened)
6 egg whites
1 pinch of salt
1 Tbsp sugar
3 mini cake pans (If you do not have these, you can easily use 1 big cake pan, and forget about
layering them).

Directions
1. First, you need to prepare the ganache since it needs to be refrigerated for 12 hours
(ideally).
2. To prepare ganache: chop the chocolate and let it melt on the stove together with the
whipping cream and butter.
3. Keep stirring and once it is all melted together to a glossy chocolate cream, take it off the
stove and let it cool in the fridge till the next morning.
4. For the cake:
5. Sift together the powdered sugar, cocoa powder and mix it in with the ground almonds.
6. In a separate bowl, whisk the 6 egg whites with a hint of salt till almost stiff.
7. Before it starts to form peaks, add 1 tablespoon of regular sugar. Once its stiff, you fold it
into the cocoa-almond mix.
8. Fill your mini cake pans 3/4 full, so there is room to rise.
9. Bake the cakes for about 15-20 minutes.

10. Test if its done by sticking in a wodden tooth pick. It nothing sticks - its done. Now let it
cool down and remove the cake from the form.
11. Spread the ganache on the layers and stack them.
12. To finish the cake, heat up the left-over ganache just a little bit and pour it over the cake.
Strawberry Banana Pineapple Smoothie
Ingredients

1 cup pineapple juice

1 vanilla yogurt or 1 cup vanilla frozen yogurt
1 cup frozen strawberries, partially thawed
2 ripe medium bananas, peeled ( if they are frozen ahead of time it makes the smoothie colder
and thicker)
Directions

Combine pineapple juice, yogurt, strawberries and bananas in blender container.

Cover, blend until smooth.
*To use frozen bananas, when you buy your bananas just peel and cut into 1 inch pieces for easy
use.
Put into a covered container and freeze until ready to make your smoothie.

Blueberry Almond Muffins

Ingredients

1 stick (8 Tablespoons) unsalted butter, browned and cooled + 1-2 Tablespoon of melted
butter or oil for the muffin tin if not using liners

1/3 cup sugar

4.4 oz (about 1 cup + 1 1/2 Tablespoons) all-purpose flour

4.0 oz almond flour for that extra almond flavor but you can substitute all-purpose flour if
you dont have almond flour

2 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon sea salt

2 large eggs

3/4 cup buttermilk

3 Tablespoons honey

1/2 teaspoon vanilla extract

1/4 teaspoon almond extract

1/2 cup fresh blueberries (if you use frozen, dont thaw them)

1-2 Tablespoons sugar

1/2 Tablespoons chopped almonds

Directions
1. Preheat the oven to 350 degrees and prepare the muffin tin, brushing melted butter or oil
in the cups and on top. You may use paper muffin cups as well; the muffins may take a
few minutes longer to bake.
2. Melt the stick of butter in a small saucepan on the stove until it becomes golden brown,
pour the melted butter in a small bowl and let it cool.
3. While the butter is cooling, whisk together the dry ingredients in a large bowl. In a
medium-sized bowl, mix the wet ingredient together, beginning with the eggs. Add the
cooled browned butter, buttermilk, honey and two extracts to the egg mixture, whisking
until theyre mixed well.
4. Add the liquid ingredients to the dry, stirring just until the ingredients are mixed.
5. Add chopped almonds to batter.
6. Spoon the batter into the prepared muffin tin, filling the cups 3/4 of the way full. (Youll
have a little batter left over, which can be baked separately.) Bake the muffins for 10
minutes.
7. While the muffins are baking, gather the toppings together. After 10 minutes of baking,
remove the muffin tin from the oven, sprinkle 3-4 berries and sugar. Bake for another 20

minutes; check them after 15 minutes and every 5 minutes until theyre golden brown on
top and a toothpick comes out clean when inserted into the center of the muffin.
8. Let the muffins cool for 10 minutes before removing them from the pan. Always extra
tasty when warm.

Oatmeal Raisin Cookies

Ingredients
lb unsalted butter
2 cups brown sugar, packed
2 large eggs
2 tsp vanilla extract
2 Tbsp whole milk
3 cups quick cooking oatmeal
3 1/3 cups pastry flour, or 3 cups all-purpose flour, sifted
1 Tbsp baking powder
1 tsp baking soda
1 tsp salt
1 cups raisins (optional)

Directions
1. Let all the ingredients come to room temperature before you begin.
2. Using the paddle attachment of a stand mixer, cream the butter, brown sugar and the salt
on low speed just until creamed for a chewy cookie.
3. Add the eggs, vanilla and milk and mix until blended.
4. Sift the flour, baking soda and baking powder together into a separate bowl.
5. Combine the oats with the dry ingredients.
6. Add the dry ingredients to wet ingredients and mix until theyre combined.
7. Mix the raisins into the dough.
8. Prepare your baking sheet pan by greasing it with butter or shortening or lining it with
parchment paper.
9. Using a 1 oz scoop or the equivalent, drop 1 oz balls of dough onto your sheet pan,
leaving enough room between them to allow for them to spread.

10. Bake 10-12 minutes at 350 degrees F. or until the edges and bottoms of the cookies are
beginning to look golden brown.
11. When the cookies are cool enough to handle but still warm, remove them from the pan
and cool them on a wire rack.
12. Makes about 60 cookies.
13. To freeze cookie dough, roll it into a tube and wrap it tightly in plastic wrap. Later you
can simply unwrap the tube, cut the frozen dough into single-cookie slices and bake
normally.

Crispy Golden Chicken Thighs

Ingredients
8 bone-in, skin-on chicken thighs
1/2 cup olive oil
1 lemon, juiced
Coarse salt and ground pepper
1 tablespoon grainy mustard
1 to 2 tablespoons honey

Directions
1.

In a bowl, toss chicken thighs with olive oil and lemon juice; season with salt and
pepper and marinate 1 hour (or up to a day).

2.

Preheat oven to 375 degrees. Roast chicken, skin side down, in an oiled roasting pan,
20 to 25 minutes; flip and roast 10 more minutes.

3.

Stir together grainy mustard and honey and season with salt and pepper. Brush glaze
onto chicken and broil 5 minutes.

Yorkshire Pudding
Ingredients
Yorkshire Pudding
Makes 12
7/8ths of a cup of flour (250 grams)
1/2 teaspoon of salt
1/2 cup milk
1/2 cup water

2 large eggs
2-3 Tablespoons butter for the pan
*Note: You will have better success if you have all ingredients at room temperature.

Directions
1. Sift salt and flour together into a bowl. Make a well in the center of the dry ingredients
and pour in the milk and water. Beat thoroughly with a whisk.
2. In a separate bowl or measuring cup, beat the eggs until frothy and add to the batter. Beat
the better well. Cover batter with plastic wrap and refrigerate for at least one hour or
overnight.
3. When ready to bake: Preheat oven to 400F and generously butter a 12-cup muffin tin.
4. Remove Yorkshire pudding batter from fridge and beat until small bubbles rise to the
surface.
5. Place the buttered muffin tin into the oven until butter is sizzling and slightly browned
(about a minute and a half).
6. Remove pan from oven and quickly pour batter into muffin cups, distributing the batter
evenly between the 12 cups.
7. Return to the oven as quickly as possible and bake for about 18-20 minutes or until
golden brown. If the yorkshire pudding is not brown enough, raise the pan to the top shelf
of the oven and keep an eye on it while it is browning.
8. Remove from oven, and with a fork and serve immediately.

Cheesecake with Jam Topping

Ingredients
The Graham Wafer Crust
2 1/2 cups graham wafer crumbs
1/2 cup granulated sugar
1/2 cup melted butter
The Cheesecake
5 eggs - seperated into whites and yolks
1/4 cup granulated sugar
1 pound cream cheese
5 egg yolks
An additional 2/3 cup granulated sugar
3 tablespoons lemon juice

1/4 cup all purpose flour

1 teaspoon vanilla
1 cup thick sour cream (Do not use sour cream that is reduced in fat content)
The Topping
1/2 to 1 cup of Jam of Your choice to spread on for the topping. Depends how thick you want it
to be.

Directions
Preheat the oven to 350 degrees F.
The Crust
1. Mix together the graham wafer crumbs, sugar and melted butter.
2. press the mixture evenly on the bottom and sides of a 9-inch spring for pan.
The Cheesecake
1. Beat the egg whites to form stiff but moist peaks.
2. Gradually beat in the 1/4 cup sugar and beat until stiff and shiny.
3. In a new bowl, put the cream cheese and beat until softened. Beat in the 5 egg yolks, one
at a time.
4. Grandually beat in, in the following order:
5. The remaining 2/3 cups sugar
6. The lemon juice
7. The flour
8. The vanilla
9. The sour cream.
10. When all mixed together, fold in the egg white mixture
11. Pour into the prepared graham wafer crust pan.
12. Bake for 1 1/4 hours, or until almost set. Cool before adding the topping.
The Topping

1. Warm the jam a little to make spreading easier. Just put your jam into saucepan and heat a
little, then spread onto the cheesecake.

Glazed Banana Tart

Ingredients
1/4 cup butter (60g)
2/3 cup caster sugar (150g)
4 large bananas
tsp ground cinnamon
grated zest of an orange
plain flour (anykind), for dusting
pastry dough (enough to make 1x9inch pie shell)
ice cream or whipping cream to serve

Directions
1. Preheat oven to 350F (180C).
2. On your stovetop - Melt butter in a 9inch round heavy bottom oven proof tray (or
ovenproof frying pan).
3. Add the sugar and stir well until completely melted and sugar is dissolved.
4. Cook for 5 minutes until the caramel turns golden. CAREFUL very hot!!
5. Take off heat and put the pan on a wooden cutting board.
6. Next, add bananas.
7. Peel bananas and slice into circles.
8. Add 1 layer of bananas on top of the caramel in the pan. Keep bananas close together.
9. Sprinkle the bananas with the cinnamon and zest.
10. Roll out the pastry and lift it over a rolling pin and cut pastry to the size and shape of
your tray.
11. Use the pin to carefully drape the pastry over the top of the bananas.
12. Using a sharp knife, poke the edges of the pastry down the sides of the pan or tray.

13. Make sure the pastry is carefully tucked in down the sides of the pan.
14. Using a sharp knife or fork, carefully prick the pastry a few times.
15. Place the tray or frying pan in the oven and bake for 25-30 minutes until the pastry is
golden.
16. Take out of oven and cover pan with a plate that is slightly bigger.
17. Using oven mitts, hold plate to the pan, and gently flip upside down.
18. DO NOT lift up the pan at this stage, let it rest for 2 minutes.
19. After 2 minutes, carefully lift up the pan.
20. Serve with ice cream, whipping cream or nothing at all.

Christmas Sugar Cookies

Ingredients
Cookies
2 cups all purpose flour, plus more as needed
1 teaspoons baking powder
teaspoon salt
1 cup unsalted butter, at room temperature
cup granulated sugar
1 large egg, at room temperature
teaspoon vanilla extract
Icing
4 cups confectioners' sugar
2 large egg whites, lightly beaten
2 Tablespoons lemon juice, plus more as needed
Decoration
cake decorating candy

Directions
Cookies
1. Whisk together the flour, baking powder, and salt in a medium bowl.

2. Place the butter in a mixing bowl and use an electric mixer fitted with a paddle
attachment. Mix on medium speed until creamy, about 1 minute. With the mixer running,
gradually add the sugar and mix until the butter is lighter in color, about 1 minute total.
3. Whisk together the egg and vanilla in a small bowl. Return the mixer to medium speed,
add the egg mixture, and mix until incorporated, about 30 seconds. Stop the mixer and
scrape down the sides of the bowl and the paddle. Turn the mixer to low speed, gradually
add the flour mixture, and mix until just incorporated, about 1 minute total.
4. Scrape the dough out onto a piece of plastic wrap and refrigerate until firm enough to
roll, about 2 hours.
5. Preheat the oven to 375 degrees F. Have ready large baking sheets.
6. Flour a work surface and a rolling pin. Unwrap the dough and set the plastic wrap aside.
Place the dough disk on the work surface and lightly dust both sides with flour. Roll out
the dough then use the desired cookie cutters to cut out the. Using a flat spatula, transfer
the cookies to the prepared baking sheets, leaving at least a 1/2 inch of space between
them.
7. Bake 10 minutes or until just golden.
8. Remove from the oven and let the cookies sit on the sheets for about 1 minute. Using the
flat spatula, remove the cookies to a wire rack to cool completely.
Icing
1. Combine ingredients in the bowl of a stand mixer fitted with a whisk attachment. Whisk
on medium speed, stopping to scrape down the bowl, until glossy and stiff, about 5
minutes. Add additional lemon juice until the frosting is the desired consistency. Use food
coloring for desired color.
2. Fill a piping bag or a resealable plastic bag with one corner snipped off and use to
decorate cookies.

Strawberries and Cream Cake

Ingredients
Cake
1 1/4 cups cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon table salt
1 cup granulated sugar
5 large eggs (2 whole and 3 separated), at room temperature

6 Tablespoons unsalted butter , melted

2 Tablespoons water
2 teaspoons vanilla extract
Whipped cream
1 cup cream cheese,at room temperature
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
2 cups heavy cream
2 cups strawberries

Directions
1. Preheat oven to 325 degrees. Grease and flour a round 9 inch baking pan.
2. Combine flour, baking powder, salt, and all but 3 tablespoons sugar in mixing bowl.
Whisk in 2 whole eggs and 3 yolks, butter, water, and vanilla; whisk until smooth.
3. With an electric mixer, beat 3 egg whites at medium speed until frothy, 1-2 minutes. With
machine running, slowly add remaining sugar, increase speed to medium-high, and beat
until soft peaks form. Fold whites and gently into batter until no white streaks remain.
4. Pour batter into prepared pan, bake 35-40 minutes or until a teaster inserted into center of
cake comes out clean.
5. Cool in pan 10 minutes, then invert cake onto greased wire rack. cool completely then
slice cake into two layers.
6. When cake has cooled, place cream cheese, sugar, vanilla, and salt in bowl of electric
mixer. Whisk at medium-high speed until light and fluffy, 1 to 2 minutes, scraping.
Reduce speed to low and add heavy cream in slow, steady stream; when almost fully
combined, increase speed to medium-high and beat until mixture holds stiff peaks.
7. Slice all but 6-8 strawberries, and halve the last ones for the top of cake.
8. place bottom cake layer on a serving plate, put a layer of cream and sliced strawberries,
then top cake layer and remaining whipped cream. finish off with halved strawberries for
decoration.

Cheesy Cornmeal Crust Pizza

Ingredients

Cornmeal Crust
1 cup cornmeal
2 cups water
pinch salt
olive oil
Topping
2 cups mozzarella cheese
3/4 cup grape tomatoes
fresh cracked pepper
fresh thyme for garnish

Directions
1. Combine the cornmeal, water, and salt in a sauce pan and bring to a boil, let simmer 2-4
minutes until it is thick and creamy.
2. Remove from heat, and spoon onto on a baking sheet lined with parchment paper. Allow
to cool to room temperature then cover in plastic wrap and refrigerate an hour or until
you are ready to cook.
3. Preheat oven to 375.
4. Brush the crusts with olive oil and sprinkle with salt.
5. Bake 35 45 minutes, until firm and golden. remove from oven.
6. Arrange tomatoes around crust and top with cheese evenly all the way to the edges. Top
with fresh cracked pepper and bake for 15 minutes or until cheese is melted and bubbly.

Boston Cream Pie

Ingredients
Cake
1 cups sugar
teaspoon salt
cup unsalted butter
1 teaspoon pure vanilla extract
2 large eggs
2 cups cake flour
2 teaspoons double-acting baking powder
teaspoon salt
cup milk
Custard

1/3 cup sugar

3 Tablespoons cornstarch
1 cup milk
3 large eggs
cup heavy cream
teaspoon salt
1 teaspoon pure vanilla extract
3 Tablespoons unsalted butter
Glaze
6 ounces bittersweet chocolate
3 Tablespoons water
2 Tablespoons unsalted butter
1 Tablespoons light corn syrup
teaspoon salt

Directions
Cake
1. Preheat oven to 350 degrees F.
2. Butter and flour a 9 -inch spring form baking pan.
3. Combine the butter, sugar, and vanilla in a bowl. Cream
4. together until the mixture is light and fluffy. Beat the eggs in thoroughly one at a time.
5. In a separate bowl, sift together the flour, baking powder, and salt. Combine with the first
mixture and milk. Pour batter into the prepared pan. Bake in the middle of the oven for
50 to 60 minutes, or until a toothpick comes out clean. Remove from oven and let the
cake cool in the pan on a rack.
Custard
1. Combine the cornstarch, sugar, milk, eggs, cream, vanilla extract, and salt in a saucepan.
Whisk until smooth.
2. Bring the custard to a boil over moderate heat, whisking constantly. Continuing to whisk,
let the custard boil for two minutes.
3. Remove from heat, and whisk in the butter. Set custard aside to cool, continuing to whisk
occasionally.
Glaze

1. In a double boiler, melt together the chocolate, water, butter, corn syrup, and salt, stirring
until smooth. Remove top of double boiler from heat.
Assembly
1. Remove the cake from the pan and cut it in half horizontally with a long serrated knife.
2. Place one half of the cake on a plate with the cut side facing up. Top with custard.
3. Place the other half of the cake on top, with the cut side down.
4. Coat the top of the cake with glaze allowing it to drip down the sides.
Vegetable Fritters
Ingredients

2 medium sized potatoes

1 large carrot
2 small zucchins (grated)
1 onion chopped
1/2 cup self raising flour
1/2 teaspoon salt
1/4 cup fresh chopped parsley
3 eggs, separated
2 tablespoons olive oil
Directions

Peel the potatoes and the carrots. Grate them into a bowl.
Add zucchini, onion, flour, salt, parsley and egg yolks into a bowl. Stir to combine.
Place egg whites into a bowl and beat until stiff peaks form. Fold through the vegetable mixture.
Heat a large pan over medium heat. Add a little oil.
Add 1/3 of the mixture and cook for 5 minutes. Cook 4 at a time.
Turn and cook a further 5-8 minutes and repeat until all the mixture is cooked.

Chunky Chocolate Cake Dough Ice Cream Cake

Ingredients
Chocolate Chip Cookies
1/2 cup unsalted butter
2 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda

3/4 teaspoon salt|

1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
12 ounces coarsely chopped semisweet chocolate
Chocolate Cake Layer
1 1/3 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon1 baking soda
1/2 teaspoon salt
1/4 cup unsalted butter, softened
1/4 cup oil
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/3 cup yogurt or sour cream
1 quart chocolate chip cookie dough ice cream, softened
Ganache
1/2 cup heavy whipping cream
4 ounces coarsely chopped bittersweet or semisweet chocolate
2 teaspoons corn syrup
1/2 teaspoon vanilla extract
Optional garnish: whipping cream and slivered almonds

Directions
1. Preheat oven to 350F.
2. Butter and flour two 9 inch cake pans.
3. Prepare chocolate chip cookie layers by melting butter in a small saucepan over medium
heat; continue to cook the butter, whisking frequently, until it starts to brown and foam,
about 4-5 minutes. Set aside.
4. In a medium sized mixing bowl, sift together flour, baking soda and salt.
5. In a large mixing bowl, using a mixer on medium speed, beat browned butter, brown
sugar and granulated sugar until well combined and grainy, about 1 minute.

6. Beat in eggs and vanilla until well combined. Reduce mixer speed to low and gradually
beat in flour mixture until just combined; stir in chocolate with a wooden spoon until
combined.
7. Chill dough for 45 minutes in the freezer.
8. While waiting for dough to chill, prepare the chocolate cake layers.
9. In a medium bowl, sift together flour, cocoa powder, baking soda and salt.
10. In a large mixing bowl, on medium speed, beat together oil, butter and granulated sugar
until well combined and creamy. Beat in egg, vanilla and sour cream until combined.
11. Reduce mixer speed to low and gradually beat in flour mixture until combined, about 1-2
minutes.
12. Divide batter in half by pouring into your two prepared pans.
13. Bake 15-20 minutes or until a toothpick inserted into cakes comes out with moist crumbs
attached. Cool pans on wire racks for 10 minutes; run a knife around outside edges and
invert onto wire racks to cool completely.
14. Increase oven temperature to 375 degrees F.
15. Butter your cake pans, line with parchment paper and butter the paper.
16. Divide chilled cookie dough into each pan, pressing down gentely.
17. Bake for 15-20 minutes or until golden brown. Cool completely in pan before running a
knife around outer edges and lifting out paper-lined cookies; remove paper.
18. Spread the ice cream evenly between cookie and cake layers; freeze for 10 minutes while
you prepare the ganache.
19. To prepare ganache, bring cream to a simmer in a small saucepan over medium heat.
Remove pan from heat and stir in chocolate until melted and smooth.
20. Pour ganache over cake, and garnish with optional whipping cream and slivered almonds.
Sweet Potato Candy
Ingredients

Sweet Potatoes
1 pound sweet potatoes

1 cup granulated sugar

1 cup water
Glaze
1 cup granulated sugar
1/4 cup water
Directions

Sweet Potatoes
1. Wash and scrub sweet potatoes. Cook in boiling water until soft; let cool, then peel, mash, and
pass through a sieve. Set aside.
2. In a saucepan on low heat dissolve the sugar with the water; cover, then simmer for 2 to 3
minutes to wash down crystals from the sides of the pan.
3. Uncover and continue cooking on medium heat to the firm ball stage (242 degrees F) or until
the syrup forms a firm ball that does not flatten when removed from cold water.
4. Add the potatoes to the syrup. Let cook until the mixture resembles a paste. Remove from
heat and beat with an electric mixer on low speed until cool.
5. By hand, roll bits of paste into 1 x 3-inch sticks. Place them on a board covered with wax
paper and let them dry in a warm, dray place for 24 hours.
6. The following day, brush the candies with Glaze. Dry again. Wrap individual candies in wax
paper or plastic wrap.
Glaze
1. Boil sugar with water to the thread stage (234 degrees F). Syrup will spin a 2-inch thread
when dropped from a spoon. Remove from heat and apply with a pastry brush to the candies.
Makes 32.

Hungarian Cake
Ingredients
Cake layers
2 1/3 cups all purpose flour
teaspoon baking powder
1/2 cup butter, at room temperature
1 egg
1/2 cup granulated sugar
3 tablespoons sour cream

Frosting
1 cup granulated sugar
2 cups milk
1/2 cup all purpose flour
2/3 cup butter, at room temperature
1/2 cup granulated sugar
1 tablespoon cocoa powder
1/2 cup dark chocolate, melted

Directions
1. Preheat oven to 375 degrees F. Line cookie sheet with 9x9 inch squares of parchment
paper.
2. For the cake layers combine flour, baking powder, sugar and mix well. Add thinly sliced
butter and start mixing until large crumbs start forming. Add egg and sour cream and
knead into a smooth dough ball. Divide the dough into 5 equal pieces.
3. On a lightly floured surface roll out each piece of dough into a 9X9 inch square. Lay it on
a parchment covered cookie sheet. Bake each layer for just about 5 minutes. Remove
each from the oven and let cool completely.
4. For the filling place the sugar into a heavy bottom pan. Let it melt at a low temperature.
When melted, pour the milk over the melted sugar. With a wooden spoon break up
hardened sugar into smaller pieces. As the milk simmers, occasionaly stir it. All the
hardened sugar will melt.
5. While milk is simmering, mix the flour with a bit of milk and make a smooth mixture.
When all the hardened sugar has melted pour the flour mixture in it, mixing constantly
until it thickens. Let cool completely.
6. Beat the butter and sugar until nice and fluffy, add the sifted cocoa and beat until all
combined. Add the butter to the caramel mixture, stir in the chocolate.
7. Divide the filling into 5 equal portions. Lay one cake layer onto a serving plate, spread
the 1st portion of the filling on it. Repeat until the last layer.

Luscious Lemon Cheesecake with Raspberry Glaze

Ingredients
Crust
1 cup almond flour
1/2 cup ground macadamia nuts

1/2 cup ground hazelnuts

2 tbsp butter/coconut oil
1 egg
1/4 tsp salt
Rind of 1 lemon
Cheesecake
3 (8 ounce) packages cream cheese, softened
3/4 cup sugar
2 tablespoons lemon juice
1 tablespoon fresh lemon zest
3 eggs, beaten
Sauce
1 (16 ounce) package frozen raspberries
1/3 cup sugar

Directions
1. Grind crust ingredients together and press in spring form pan.
2. Bake 350 degrees for 20 minutes or till light brown.
3. Mix all cheesecake ingredients together till smooth.
4. After crust has cooled pour in cheesecake and bake in 450 degrees degree oven for 5-7
minutes.
5. turn oven down to 250 degrees degrees and bake 30 minutes more.
6. Cool completely and refrigerate.
7. For sauce combine sugar and raspberries in sauce pan.
8. Boil and if desired strain to remove the seeds.
9. Chill and spread over cheesecake.

Brazilian Cheese Bread

Ingredients
1/2 cup vegetable oil
1/3 cup water
1/3 cup milk

1 teaspoon salt
2 cups tapioca flour
2/3 cup freshly grated Parmesan cheese
2 beaten eggs

Directions
1. Preheat oven to 375 degrees F
2. Into a large saucepan add olive oil, water, milk, and salt. Place over high heat. When the
mixture comes to a boil, stir in tapioca flour and remove from heat, mix until smooth.
3. Set aside for 15 minutes.
4. Stir the cheese and egg into the tapioca mixture, knead dough until well combined. Drop
rounded 1/4 cup-sized balls of the mixture onto an ungreased baking sheet.
5. Bake 15-20 minutes or until the tops are lightly browned.

Castagnole An Italian Dessert

Ingredients
The Pastry Cream Filler
2 cups whole milk
2 cups heavy cream
1 cup granulated sugar
4 whole eggs
4 egg yolks
1 vanilla bean
2 Tablespoons cornstarch
The Castagnole
1 cups all purpose flour
cup granulated sugar
1/8 teaspoon salt
1 teaspoon baking powder
cup butter at room temperature
2 large eggs, lightly beaten
2 Tablespoons of rum
The zest of half a lemon, finely chopped
vegetable oil for frying, about 2 inches deep in your pot
confectioners sugar to dust the Castagnole
Makes 60-80 depending on size

Directions
The Pastry Cream
1. Place half the sugar in a mixing bowl and mix with the
2. cornstarch. Slowly add the eggs and yolks and mix until all is incorporated.
3. Bring milk, cream, the rest of the sugar and scraped vanilla bean to a boil over medium
heat. Add half the hot liquid to the yolk mixture. Place this back into the rest of the cream
and place over medium heat and bring to a rolling boil while whisking very fast. The
pastry cream should be a little thick. Whisk for 2-3 minutes over medium high heat and
then transfer to a bowl. Cover with plastic wrap and cool in the refrigerator before piping
into Castagnoles.
The Castagnoles
1. Mix the dry ingredients together, except the zest, and sieve them together into a bowl.
Add eggs, rum butter and zest and mix till you have a soft smooth dough. Knead for a
few minutes. Cutting a piece of dough at a time, roll the dough to form 2 cm thick
cylinders. Cut the cylinders in pieces of the size of a large cherry and roll them between
your hands to form little balls.
2. Meanwhile start heating the oil, in a fryer if or into a deep pot. The oil is ready when it
reaches between 300F and 350F. If the oil is too hot, they will brown too quickly
leaving the center half cooked. Once the oil is ready fry a few Castagnole at a time until
golden brown and puffed up.
3. Remove cooked ones with a slotted spoon. Drain on paper towels and let cool. Dust with
confectioners sugar. Fill a pastry bag fitted with a round tube with the pastry cream. Pipe
a small amount into the center.

Cookies and Cream Cheesecake

Ingredients
1 1/2 cup oreo crumbs
1/3 cup melted butter
2 1/4 cups heavy cream
4 cups (16oz) cream cheese, at room temperature
2/3 cup granulated sugar
1/2 teaspoon salt
1 Tablespoon lemon juice
2 teaspoon vanilla extract
3/4 cups Oreo Cookies, chopped

Directions
1. Combine cookie crumbs and melted butter, mix well. Press into 8 inch springform pan.
Set aside.
2. Beat heavy cream until medium peaks form. Set aside.
3. Combine cream cheese, sugar, salt, vanilla, lemon juice in a bowl and beat with a electric
mixer until smooth, about 3-5 minutes.
4. Add cream cheese mixture to heavy cream and fold until combined. Fold in Oreo cookies
pieces.
5. Pour over crust in pan.
6. Refrigerate for at least 6 hours to set.
7. Remove from refrigerator and serve with whipping cream.

Chocolate Blancemange
Ingredients
1 tablespoon Gelatin powder
1 teaspon vanilla extract
6 tablespoons sugar
2.5 tablespoons vanilla flavoured custard powder
1 tablespoon heaped of cocoa powder
2 cups milk
1/2 cup cold water

Directions
1. Sprinkle the gelatine powder over the cold water and let it rest for 5 minutes.
2. Mix together, in a saucepan, the cocoa, sugar and custard powder into a smooth paste
with half of the milk.
3. Add the rest of the milk to the paste, stirring well and bring the mixture to a boil.
4. Reduce the heat to simmer and continue stirring unti the mixture thickens and coats the
back of a spoon.
5. Add the vanilla extract.

6. Add the gelatine that has been soaked in cold water to the hot mixture and stir well until
the gelatine has been completely dissolved.
7. Divide the mixture equally while pouring into the ramekins. Size of the ramekin will
determine how many you get.
8. Refrigerate until set.
9. When you are ready to serve, run a knife along the top edge of the set desserts then dip
the moulds into hot water for 5 seconds which will release them when you overturn them
onto your dessert plates.
10. Very nice served with fresh fruit.

Crystallized Ginger and Pear Muffins

Ingredients
2 cups all purpose flour
1/2 cup granulated sugar
1 Tablespoon baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1 cup buttermilk
1/3 cup vegetable oil
2 eggs
1 1/2 cups pears, peeled, cored, and cut into small pieces (about 2 pears)
3/4 cup crystalized ginger, cut into small pieces
Makes 12

Directions
1. Preheat oven to 400F.
2. Line a 12 muffin tin with paper liners.
3. In a large bowl, combine flour, sugar, baking powder, ground ginger, and salt.
4. In another bowl, stir to combine buttermilk, oil, and eggs.
5. Add the wet ingredients to the dry and stir until just combined.
6. Fold in the dices pears and crystalized ginger until just combined. Reserve 1/4 cup of the
crystalized ginger to sprinkle on the tops.

7. Fill the muffin tins 3/4 the way full with the batter. Divide and sprinkle the reserved
crystalized ginger onto the tops.
8. Bake for 20 to 25 minutes or until done.
9. Remove the muffins from baking pan and transfer to a cooling rack.

Awesome BBQ Chicken Quesadilla

Ingredients
1 chicken breasts, boneless and skinless
1 tablespoon butter
2 flour tortillas, whatever size you want
1 cup shredded cheddar cheese, more for bigger tortillas
salsa, however much and whatever heat you desire, for topping (optional)
sour cream, as much as you like, for topping (optional)

Directions
1. Cut chicken into small cubes or thin slices, and in a medium frying pan, cook chicken
over medium heat until no longer pink inside.
2. Once chicken is cooked, remove from heat and set aside.
3. In a second pan skillet large enough to hold one of the tortillas flat, melt of the butter.
4. Fry one side of one of the tortillas, then remove it from the pan.
5. Put the rest of the butter in the pan, then put the unfried tortilla in to cook.
6. Immediately sprinkle the chicken and cheese on top of the tortilla in the pan, then top
with the previously fried tortilla, browned side up.
7. Press them together with a spatula and fry the quesadilla until the cheese is melted.
8. Remove it from the pan and cut in wedges
9. Top with sour cream and/or salsa.

Grilled Chicken with Creamy Caesar Sauce

Ingredients

1 lemon

2 anchovy fillets, minced

1 small garlic clove, minced

1/3 cup(s) light mayonnaise

1/2 cup(s) freshly grated Parmesan cheese

3-4 chicken breasts, boneless and skinless

Directions
1. Prepare outdoor grill for direct grilling over medium heat.
2. From lemon, grate 1 teaspoon peel and squeeze 2 tablespoons juice. In small bowl, stir
together lemon peel and juice, anchovies, garlic, mayonnaise, and 1/4 cup Parmesan. Set
Caesar sauce aside. Makes about 1/2 cup.
3. Place chicken on hot grill rack; cook 12 to 14 minutes or just until meat loses its pink
color throughout, turning over once
4. Drizzle sauce onto chicken.

Flakey Brandy Apple Streudel

Ingredients
1/2 cup raisins
2 tbsp brandy
8 apples
1/2 cup dark brown sugar
1 tsp cinnamon
grated rind of 1 lemon
1/2 cup dry breadcrumbs
1/2 cup chopped pecans or walnuts
12 sheets frozen filo pastry, thawed
3/4 cup butter, melted
icing sugar, for dusting

Directions

1. Soak raisins in brandy for 15 minutes.

2. Peel, core and thinly slice apples.
3. Combine with the rest of the filling ingredients, reserving half the breadcrumbs
4. Preheat oven to 375F.
5. Grease 2 baking sheets.
6. Unfold the filo pastry and cover with a dish towel.
7. One by one, butter and stack the sheets to make a six sheet pile.
8. Sprinkle half the reserved breadcrumbs over the last sheet and spoon half the apple
mixture at the bottom edge.
9. Roll up from this edge, like a swiss roll (or roulade).
10. Place on a baking sheet, seamside down and fold under the ends to seal.
11. Repeat to make a second strudel.
12. Brush tops with butter.
13. Bake for 45 minutes, cool and then dust with icing sugar.
14. Serve with a drizzle of brandy.
Greek Tzatziki Cucumber Dip
Ingredients

1 pint sour cream (or Greek-style super thick yoghurt)

1 English cucumber, peeled, grated on a box grater, salted lightly for 5 minutes and squeezed
between the hands to remov (the long, thin, almost seedless kind)
3 garlic cloves, mashed to a paste
1/3 cup olive oil
1 tablespoon red wine vinegar
1 tablespoon minced fresh dill (optional)
salt
Directions

Just mix everything up together until it is all blended and the oil has emulsified into the
yoghurt/sour cream. Taste for seasoning, and add salt if you think necessary. Put in a resealable

container.
Allow to sit in the refrigerator for at least 2-3 hours before using to allow the flavors to come out.
Note: If you have time, you can lightly salt the grated cucumber and put in a colander to drain,
then squeeze out water as per usual. This eliminates even more water.

Walnut Chocolate Chunk Topped Cheesecake

Ingredients
Crust
1 1/2 cups chocolate wafer crumbs
1/3 cup unsalted butter, melted
Filling
1 1.2 cups semi-sweet or bittersweet chocolate, chopped
24 ounces cream cheese, room temperature
1 cup granulated white sugar
3 large eggs, room temperature
1 1/2 teaspoons pure vanilla extract
1 cup sour cream, room temperature
Chocolate Drizzle
1/2 cup semi-sweet chocolate, chopped
1/3 cup heavy whipping cream
1 teaspoon unsalted butter, room temperature
Topping
cup walnuts, chopped
cup chocolate chips

Directions
1. Crust
2. Preheat oven to 350F.
3. Grease a 10 inch spring form pan.
4. In a medium sized bowl combine the chocolate wafer crumbs and melted butter. Press the
crumbs evenly over the bottom of the spring form pan. Cover and refrigerate while you
make the filling.
5. Filling

6. Melt the chopped chocolate in a heat resistant bowl placed over a saucepan of simmering
water, stirring until smooth. Remove from heat and set aside to cool.
7. Meanwhile, in the bowl of your electric mixer beat the cream cheese, on medium low
speed, until smooth. Gradually beat in the sugar. Add the melted chocolate and beat until
fully incorporated. Add the eggs, one at a time. Scrape down the sides of the bowl as
needed. Add the vanilla extract and sour cream and beat until thoroughly incorporated.
8. Remove the crust from the refrigerator and pour in the filling. Place the cheesecake pan
on a larger baking pan and place in the oven. Bake for about 50 - 55 minutes or until firm
yet the center of the cheesecake will still look a little wet and wobbly.
9. Remove from oven and sprinkle walnuts and chocolate chips over the top while its still
warm.
10. Let cool and then cover with plastic wrap and refrigerate for a few hours.
11. Chocolate drizzle
12. Place the chopped chocolate in a bowl and set aside. Heat the cream and butter in a small
saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream
over the chocolate and allow to stand for a few minutes. Stir until smooth and chocolate
has melted. Cool slightly and pour over cheesecake just before serving.

Dulce de Leite White Cheesecake

Ingredients
Single Pie Shell:
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup vegetable shortening or butter
4 to 5 tablespoons ice-cold water
White Chocolate Cheesecake Filling:
1/2 cup sugar
32 ounces cream cheese softened
1 tsp vanilla
12 ounces White Chocolate, broken into pieces, melted, cooled
4 eggs
Topping:
1 can dulce de leite
1 cup heavy cream, whipped

1/2 cup semi-sweet chocolate chips

1/4 cup chopped walnuts

Directions
1. Basic Single Pie Shell:
2. Preheat the oven to 425F.
3. In a large bowl, stir together the flour and salt with a fork.
4. Use a pastry cutter to cut in butter or shortening.
5. Slowly add the water, 1 tablespoon at a time, and mix with the fork.
6. Use just enough water to make a soft dough that holds together.
7. Shape the dough into a ball with your hands.
8. Roll the dough out on a lightly floured surface so it is about 1/8 inch thick.
9. Cover a 9 inch pie plate and flute the edges.
10. Preheat oven to 325F.
11. Prepare cheesecake filling:
12. Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended.
13. Over a saucepan or in a microwave, melt white chocolate and let cool, and then add
chocolate to cream cheese mixture; mix well.
14. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour
over crust.
15. Bake 55 min. to 1 hour or until center is almost set.
16. Refrigerate 4 hours.
17. Once chilled, top with dulce de leite.
18. Melt chocolate chips in double boiler or microwave and drizzle over dulce de leite.
19. Garnish with whipping cream.
Sweet Palmier or Butterfly Cookies

Ingredients

1 - Puff pastry sheet

4 teaspoons sugar (or to your taste)
1 teaspoon Cinnamon powder
Honey to drizzle on to
Directions

Thaw the pastry sheet for 30 minutes before you start using. Then unfold and roll with flour if
there is any cracks in the sheet.
Mix Sugar and Cinnamon powder in a small bowl. Spread the Sugar-Cinnamon mix over the
sheet, press the mix to the sheet using rolling pin.
Turn the sheet and again spread and press the Sugar-Cinnamon mix. Then start folding.
Fold the two long opposite sides till they meet at the center. Again fold the sides till they meet at
the middle, then fold one half over the other.
Place this folded pastry sheet in the refrigerator for 20 minutes. Preheat the oven to 400 degrees
Fahrenheit.
Then take out the chilled sheet and cut them into slices of uniform size.
Then place these slices on the baking pan and drizzle some honey on top of the slices.
Make sure that there is enough space between slices since it tends to puff up.
Place the baking pan into the oven and bake for 7 to 9 minutes or till golden brown.
Then take out the pan, turn the cookies and again bake for 5 minutes.
Then remove from oven and serve.

Triple Chocolate Bites

Ingredients
7 medjool dates, pitted
1 cup pumpkin seeds (pepitas)
3 tablespoons unsweetened cocoa powder
1 tablespoon Raw Honey
1 teaspoon vanilla extract
teaspoon cinnamon
pinch of salt
4-5 ounces 85% dark chocolate or higher, melted
cup Mini Chocolate Chips (you can replace this with crushed nuts, coconut, or whichever
finishing you like).
1 tablespoon Coconut Oil

Directions
1.

Place a small skillet over medium heat and add your tablespoon of coconut oil.

2.

Toss in your pumpkin seeds to begin to roast, moving them around often, being sure
not to burn them.

3.

Cook pumpkin seeds for about 3-5 minutes, until they become fragrant and slightly
browned.

4.

Add to food processor and pulse until they are completely broken down into a pumpkin
seed meal.

5.
6.
7.
8.
9.
10.

Then add your dates and puree.

Lastly, add your cocoa powder, honey, vanilla, cinnamon and salt and blend until it is a
large ball of dough.
Tear off pieces of the ball and roll into balls.
Melt your 85% chocolate in the microwave or double boiler then place in a bowl for
dipping.
Pour your chocolate chips to a separate bowl.
Push a toothpick into your ball, dip it in the chocolate half way up the ball, then dip
into your chocolate chips.

11.

Place on a parchment paper covered plate.

12.

Repeat with all your truffles.

13.

Place in refrigerator for the chocolate to harden and set.