Nutella Cherry Hand Pies

Ingredients:

Hand Pies

1. 1 Package of Pillsbury Pie Crusts (2 crusts)
2. 2-3 Tb Smucker's Tart Cherry Preserves
3. 2-3 Tb Nutella
4. 1 Egg

Glaze

1. 1/2 Cup Powdered Sugar
2. 2-3 tsp Hot Water

Instructions:

Hand Pies

1. Preheat oven to 350°
2. Let both pie crusts sit out at room temperature for 15 minutes.
3. Unroll crusts and cut out desired shapes. (I used a cup that was the size circle that I wanted)
4. Transfer half of the circles to a greased cookie sheet.
5. Spread about 1 tsp of Nutella on the pie crust circles that are on the cookie sheet. Do not spread all the way to the edges.
6. Top Nutella with 1 tsp Tart Cherry Preserves. Feel free to add a little extra filling but don't go overboard or the pies will burst while cooking.
7. For the egg wash - mix egg and 1 tsp water with fork until combined. (if you don't have an egg, heavy cream works just as well)
8. Brush inside edges of the circles with the egg wash.
9. Top the filled crusts with the remaining pie crust circles.
10. Use a fork to crimp and seal the edges.
11. Brush the top of each pie with egg wash.
12. Bake at 350° for 10-13 minutes or until golden brown.
13. Allow pies to cool for about 5 minutes before glazing.

Glaze

1. Add the hot water to the powdered sugar 1 tsp at a time and mix with fork. 2-3 tsp until desired consistency.
2. Drizzle glaze over hand pies.

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Carrot Cake with Maple Cream Cheese Frosting

Ingredients:

2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon ground ginger
1 cup granulated/castor sugar
1 cup packed light brown sugar
1 cup canola oil
1 8-ounce can pineapple slices
1 teaspoon vanilla extract
4 large eggs, room temperature
3 cups/650 grams grated peeled carrots (from about 5-6 large carrots)
2 inches fresh old ginger, finely grated
1 cups walnuts (optional)
1/2 cup raisins (optional)

Instructions:

Preheat oven to 350°F/180°C/gas mark 4.

For cupcakes: Line 24 cupcake molds (2 12-standard muffin tins) with liners, or butter and flour them.
For layered cakes: Butter two 9-inch-diameter or three 8-inch-diameter cake pans. Line bottom of pans with parchment, butter and flour paper; tap out excess flour.

If using walnuts, lightly roast them on a baking tray or a frying pan, about 4-5 minutes. Leave to cool before processing them finely.

Meanwhile, whisk flour, baking soda, salt, cinnamon, nutmeg and ground ginger in medium bowl to blend. Set aside. Place the pineapple slices in a blender and add some of the juices from the can. Discard excess liquid. Puree until smooth and set aside.

In a separate large bowl, whisk sugars, pineapple puree and oil until well blended. Whisk in eggs, one at a time. Add in the flour mixture and stir until blended. Stir in the vanilla, carrots and fresh ginger. Add in the walnuts and raisins, if using them.

For cupcakes: Divide batter among cupcake molds, filling 3/4 of each. Bake cupcakes 14 to 18 minutes, or until a tester inserted into the center of one comes out clean. Let cool in pans for about 5 minutes. Transfer cakes to a cooling rack. Let cool completely before icing them.

For layered cakes: Divide the batter equally between the prepared pans, and bake the layers for about 30 minutes each for 8-inch cakes or about 40 minutes each for 9-inch cakes; or until a tester inserted into center comes out clean. Cool cakes in pans for about 15 minutes. Turn out onto cooling racks. Peel off parchment; cool cakes completely before icing.

Maple Cream Cheese Frosting

Ingredients:

2 (8-ounce/226-gram) packages cream cheese, softened at room temperature
1 stick/4 ounces/113 grams unsalted butter, room temperature
2 cups/230 grams confectioners’/icing sugar, sifted
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 cup pure maple syrup

Instructions:

In a stand mixer with the paddle attachment, beat all the ingredients on medium speed until fluffy. Chill the frosting for about 20 to 30 minutes or until it has set up enough to spread smoothly and hold its shape.

For cupcakes: Place the maple cream cheese frosting into a piping bag fitted with your tip of choice and pipe onto cooled cupcakes accordingly.

For layered cakes: To assemble a layered cake, with an offset spatula, frost the top of one cake and place the other cake on top. Repeat for a three-layered cake. Frost the sides and top with a thin layer of frosting, chill the cake for about 30-45 minutes. Frost the cake completely to cover and decorate with swirls on the top. Chill cake for at least 30 minutes or till frosting is set. Bring to room temperature before serving.

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Cinnamon Roll Cheesecake Bites

INGREDIENTS

Crust:

• 4 sheets of graham crackers
• 1 tbsp. white sugar
• 2 tbsp. butter, melted

Cheesecake:

• 1 package (8 ounces) cream cheese, at room temperature
• 1/2 cup white sugar
• 1/2 tsp. vanilla extract
• 2 tsp. flour
• 1 egg, at room temperature

Cinnamon-sugar swirl

• 1/2 cup butter, at room temperature
• 1/2 cup brown sugar
• 2 tsp, flour
• 1 and 1/4 tsp. cinnamon

Cream cheese topping

• 1 and 1/2 cup powdered sugar
• 1/4 cup butter, at room temperature
• 1/2 tsp. vanilla extract
• 1 ounce cream cheese, at room temperature

INSTRUCTIONS

Crust

1. Preheat the oven to 350 degrees F. Line a regular sized muffin tin with 8 liners and fill up half of the other empty spaces with water. This ensures even baking. Spray the liners with non-stick spray. (Cinnamon sugar mixture gets sticky!)
2. In a food processor, pulse the graham crackers to crumbs. Stir in the sugar and melted butter. Press an even amount of graham cracker crust into the bottom of each muffin liner.
3. Press down the crust with a milk cap or the backside of a tablespoon measuring spoon and set aside.

Cheesecake

1. In a medium sized bowl, combine the softened cream cheese and white sugar. Beat until smooth and creamy. Add in the vanilla extract, flour, and a lightly beaten egg. Beat until combined.

Cinnamon-Sugar Swirl

1. Combine the butter, brown sugar, flour, and cinnamon. Stir until completely combined.
2. Spoon half of the cheesecake filling between the 8 cups. Then place about 1 teaspoon of the cinnamon sugar swirl on top of the cheesecake. Swirl the cinnamon sugar into the cheesecake with a toothpick.
3. Top the rest of the cheesecake filling on top and then place drops of the cinnamon sugar swirl on top of the cheesecake.
4. Swirl the cinnamon sugar (again) on top of the cheesecake with a toothpick (The cheesecakes should fill the muffin liners to the brim) and bake for 20-22 minutes. The centers will still jiggle a little bit, but the edges should be a very light brown.
5. Remove from the oven and let cool at room temperature for 1 hour and then transfer to the fridge and let cool for at least 2 hours.
6. The cheesecakes may have risen in the oven and will deflate quite a bit while cooling.

Cream cheese topping

1. Cream together the powdered sugar, butter, vanilla extract and cream cheese.
2. Spoon over the cooled cheesecakes and drizzle extra cream cheese frosting on top.

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Chocolate Rum Swiss Roll Cake

INGREDIENTS

For cake

• Vegetable-oil cooking spray
• 1/4 cup sifted unsweetened Dutch-process cocoa powder, plus more for pan
• 1/3 cup plus 2 tablespoons sifted cake flour (not self-rising), plus more for pan
• Pinch of salt
• 3 large whole eggs plus 2 large egg yolks
• 1/2 cup granulated sugar
• 4 tablespoons (1/2 stick) unsalted butter, melted and cooled completely

For filling

• 1/4 cup water
• 1/4 cup plus 1 tablespoon sugar
• 2 tablespoons light rum
• 1 1/4 cups heavy cream

For decorating

• Unsweetened Dutch-process cocoa powder

INSTRUCTIONS

1. Prepare oven and baking sheet: Heat oven to 450 degrees, with rack in bottom half. Coat a 12 1/2-by-17 1/2-inch rimmed baking sheet with cooking spray. Line with parchment paper; coat with cooking spray. Dust with cocoa powder and tap out excess.
2. Combine dry ingredients: Whisk together cocoa powder, flour, and salt in a bowl.
3. Combine eggs and sugar: Bring about 2 inches of water to a simmer in a medium saucepan. In the heatproof bowl of an electric mixer set over (not in) simmering water, whisk eggs, yolks, and granulated sugar until sugar has dissolved and mixture is warm to the touch. Attach bowl to mixer fitted with whisk attachment; beat on medium-high speed for 2 minutes. Raise speed to high; beat until mixture is pale and thick, about 4 minutes more.
4. Add dry ingredients: Sift cocoa mixture over egg mixture; using a large rubber spatula, carefully fold. When almost incorporated, pour melted butter down side of bowl; gently fold to combine.
5. Bake: Using an offset spatula, spread batter evenly into prepared sheet. Bake cake until golden brown and springy to the touch, 6 to 7 minutes. Meanwhile, dust a clean kitchen towel with cocoa powder. Run a knife around sides of cake. Invert onto prepared towel, and remove parchment.
6. Roll into log and cool: While the sheet cake is still warm, gently roll, starting from one short side, into a log, incorporating the kitchen towel. Let the cake cool completely, rolled. (This will give the cake a "shape memory," so it will be easier to roll again with filling.)
7. Meanwhile, make rum syrup: In a small saucepan, combine the water and 1/4 cup sugar. Bring to a boil; reduce heat, and simmer until sugar has dissolved, about 3 minutes. Remove from heat; add rum, then let cool completely.
8. Fill cake and reroll: Unroll cake. Brush entire surface generously with cooled rum syrup. Whip cream and remaining tablespoon sugar until soft peaks form; spread over cake leaving a 1/2-inch border all around. Roll cake to enclose filling (without towel), starting at a short end. Wrap the towel around rolled cake, securing with clips or clothespins to help retain the shape.
9. Chill and serve: Refrigerate 30 minutes (or up to 3 hours). Dust with cocoa powder, cut into slices with a serrated knife, and serve.

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Oatmeal Cookies

Ingredients

• 1 cup Salted Butter, Softened
• 2 cups Brown Sugar
• 2 teaspoons Vanilla Extract
• 2 whole Eggs
• 1-1/2 cup All-purpose Flour
• 1 teaspoon Salt
• 1/2 teaspoon Baking Soda
• 3 cups Old Fashioned Oats

Instructions

Preheat the oven to 350 F.

In the bowl of an electric mixer (or using a hand mixer) beat together the butter and brown sugar until fluffy. Beat in vanilla. Add eggs, one at a time, scraping the bowl after each one.

Mix together the flour, salt, and baking soda in a medium sized bowl. Add it into the creamed mixture in 2 to 3 batches, mixing it until just combined. Mix in the oats until just combined.

Use your preferred size cookie scoop (or a regular spoon) to drop portions of dough onto a lightly greased cookie sheet, spacing them a couple inches apart. Bake for 12-13 minutes or until dark and chewy. If you'd like a crispier cookie, just cook a little longer!

Let them cool slight on the pan after removing from the oven, then transfer the cookies onto a plate for serving.

* Add 1/2 cup finely chopped nuts to the flour mixture if you'd like a nutty flavor and crunch.

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Homemade Fudgy Brownie Mix

Ingredients:

3/4 cup unsweetened cocoa powder

 1/2 teaspoon baking soda

 1/3 cup vegetable oil

 1/2 cup boiling water

 2 cups white sugar

 2 eggs

 1/3 cup vegetable oil

 1 1/3 cups all-purpose flour

 1 teaspoon vanilla extract

 1/4 teaspoon salt

Instructions:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

In a large bowl, stir together the cocoa and baking soda. Add 1/3 cup vegetable oil and boiling water. Mix until well blended and thickened. Stir in the sugar, eggs, and remaining 1/3 cup oil. Finally, add the flour, vanilla and salt; mix just until all of the flour is absorbed. Spread evenly into the prepared pan.

Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool before cutting into squares.

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Coffee Cake with Brown Butter Glaze

Ingredients:

Streusel
1/2 cup packed light brown sugar
1/2 cup cake flour
2 teaspoons cinnamon
1 teaspoon unsweetened cocoa powder
1/2 teaspoon salt
1/4 cup cold unsalted butter, cut into pieces

Cake
3 cups cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened to room temperature
1 1/2 cups sugr
3 large eggs
2 teaspoons vanilla extract
1 1/4 cups sour cream

Brown butter glaze
3 tablespoons unsalted butter
1 cup powdered sugar
2 teaspoons vanilla extract
1 tablespoon milk, if needed
pinch of salt

Instructions:

Preheat the oven to 350 degrees F. Butter and flour a 10-inch bundt cake pan and set aside. Butter and flour is key. Don't use cooking spray.

Streusel
Whisk together the sugar, flour, cinnamon, cocoa and salt. Add the butter pieces and using your hands, mix together the flour and butter until the flour is incorporated and in tiny pieces. It's okay if the mixture looks like sand.

Cake
In a small bowl, whisk together the flour, baking powder, soda and salt. In the bowl of your electric mixer, beat the butter on medium speed until creamy, then add the sugar and beat for 4 to 5 minutes on medium speed until fluffy, scraping down the sides if needed. Add the eggs one at a time, beating well for a minute or so after each addition. Add the vanilla and beat well. Beat in the sour cream, again scraping down the sides if needed.

Gradually add the dry ingredients with the mix on low speed. But until they are just incorporated. Spoon half of the batter into the greased bundt pan, then sprinkle with two thirds of the streusel. Add the remaining batter on top then finish off with the remaining streusel and swirl it into the batter with a knife. Bake until a wooden pick inserted into the cake comes out clean, about 45 to 55 minutes. My cake needed the full 55 and it was perfect. Remove the cake from the oven and allow to cool for 10 minutes. Invert the pan on a wire rack and allow the cake to cool completely. Don't attempt to move it or it will break apart.

Brown butter glaze
Add the butter to a small saucepan over medium heat. Whisk constantly until the butter begins to bubble and as soon as brown bits start to appear in the bottom of the pan, remove it from the heat. This will take about 5 minutes. Add the brown butter to a bowl and whisk in the sugar and vanilla extract. If the mixture is too thick to drizzle, whisk in the milk if needed. Pour over the cake once it has cooled and serve!

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Cookies and Cream Brownie Bites

Ingredients

• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2/3 cup unsweetened cocoa powder
• 2 eggs
• 2 teaspoons vanilla extract
• 1 tablespoon brewed coffee
• 1/4 teaspoon salt
• 1/2 cup all-purpose flour
• About 28 Mini Oreos (bite sized)
• About 28 Cookies ’n Cream Hershey’s Kisses, unwrapped

Instructions

1. Preheat oven to 350°F. Spray mini cupcake pans with cooking spray or use mini cupcake liners. Place one Mini Oreo in each cavity.
2. Stir together melted butter, sugar, and cocoa. Stir in eggs, vanilla extract, coffee or water, and salt. Carefully stir in flour. (The coffee just adds a richness to the brownies, but you can use water if you prefer.)
3. Place about 1 tablespoon of batter in each cupcake cavity or liner, on top of the Oreo. Bake for 9-12 minutes, until the tops lose that shiny, wet look.
4. Let them cool for just a minute, then place one Kiss in the center of each brownie bite. Do not move or jiggle your pans or try to remove the bites before the Kiss has completely re-hardened or it will collapse. Cool completely, gently remove from the pan (a knife can help loosen if needed).
5. Store in an airtight container at room temperature. They can be frozen for up to 3 months.

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Cheesecake Brownie Cupcakes

Ingredients:

For the brownie batter:
4 large eggs
1¼ cups baking cocoa
1 teaspoon salt
1 teaspoon baking powder
1 Tablespoon instant espresso powder, mixed with 2 teaspoons water
2 teaspoons vanilla extract
2¼ cups sugar
1 cup unsalted butter, melted
1½ cups all-purpose flour

For the cheesecake filling:
1 (8-oz.) package cream cheese, softened
3 Tablespoons sugar
1 large egg yolk

Instructions:

Preheat the oven to 350ºF.

In a large bowl, whisk together the eggs, baking cocoa, salt, baking powder, espresso mixed with water, and vanilla until well combined.

Stir in the sugar and melted butter until well combined, then stir in the flour. (A firm rubber spatula works best.) Set brownie batter aside.

In a separate bowl, prepare the cheesecake filling by stirring together the cream cheese, sugar and egg yolk until well combined. Transfer the mixture to a pastry bag or plastic bag.

Grease a non-stick mini-muffin pan with cooking spray or butter and then spoon a tablespoon of brownie batter into the greased cups. Pipe a generous amount of cheesecake filling atop the brownie batter, and then top off each cup with an additional teaspoon of brownie batter.

Bake for about 12 minutes, or until a toothpick inserted comes out clean.

Let the brownie bites cool for 10 minutes in the pan and then transfer them to a cooling rack to continue cooling, or enjoy warm.

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Amaretto Pound Cake

Ingredients:

Cake

• 1 1/4 cups butter, softened
• 1 (3-oz.) package cream cheese, softened
• 2 1/2 cups sugar
• 3 Tbsp amaretto
• 1/2 tsp almond extract
• 1 tsp vanilla extract
• 2 1/2 cups all-purpose flour
• 6 large eggs

Syrup

• 3/4 cup sugar
• 6 Tbsp butter
• 1/4 cup amaretto
• 2 Tbsp water

Glaze

• 1 1/4 cup powdered sugar
• 1/2 tsp almond extract
• 1-2 Tbsp milk
• 1/3 cup sliced almonds

Instructions:

Preheat oven to 325. Grease and flour a 12-cup Bundt pan. Set aside.

Beat butter and cream cheese at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add amaretto, almond extract and vanilla, beating just until blended. Slowly add flour to butter mixture, beating at low speed just until blended after each addition.

Add eggs, 1 at a time, beating just until blended after each addition. Pour batter into pan.

Bake 65 - 70 minutes or until a long wooden pick inserted in center comes out clean.

During last 10 minutes of baking, prepare Amaretto Syrup. Put ingredients in medium sauce pan and bring to a boil. Boil for 3 minutes, stirring constantly. Use immediately.

Remove cake from oven, and gradually spoon hot Amaretto Glaze over cake in pan.

Cool completely in pan on a wire rack. Turn cake onto a cake plate. Whisk together powdered sugar, milk and almond extract. Pour over cooled cake. Sprinkle with sliced almonds.

 

Enjoy!

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Bourbon Cake

Ingredients:

• 1/2 cup chopped pecans
• 8 eggs, separated
• 3 cups sugar, divided
• 2 cups butter, softened (4 sticks)
• 3 cups all-purpose flour
• 1/3 cup bourbon
• 2 tsp almond extract
• 2 tsp vanilla extract
• powdered sugar

Instructions:

Preheat oven to 350 degrees. Grease a bundt pan and sprinkle chopped pecans in pan.

Beat egg whites at high speed with an electric mixer until soft peaks form. Slowly add 1 cup of sugar, a tablespoon at a time, until stiff peaks form (about 2-4 minutes). Set aside.

In a separate bowl, beat butter at medium speed of an electric mixer for 2 minutes. Slowly add remaining 2 cups of sugar. Continue beating at medium speed for 5 minutes. Add egg yolks, one at a time, beating until yellow disappears.

Add flour to butter mixture alternating with bourbon, beginning and ending with flour. Mix at low speed just until blended after each addition of flour. Stir in vanilla and almond extract.

Fold egg white mixture to batter. Spoon mixture into prepared bundt pan.

Bake 60-70 minutes or until wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 15-20 minutes; remove from pan and cool completely on wire rack. Sprinkle with powdered sugar.

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Brownie Butter Cake

Ingredients:

Brownie:

140g (5oz) dark chocolate (broken into pieces)
50g (¼ cup) unsalted butter
50g (¼ cup) brown sugar
1 Egg
35g (¼ cup) all-purpose flour

Butter cake:

120g (½ cup) unsalted butter
100g (½ cup) sugar (I reduced by 1 Tbsp)
2 Eggs
120g (1 cup) all-purpose flour
2g (¼ tsp) baking powder
50ml (3 ½ Tbsp) fresh milk

Instructions:

Grease and line a 10cm x 20cm (4×8-in) loaf pan with aluminium foil.

Preheat oven to 180C/350F.

To make brownie, melt chocolate and butter over low heat. Remove and leave to cool slightly. Stir in brown sugar until blended.

Add in egg, mix well. Fold in flour, mix until well combined. Pour batter into prepared pan. Bake in preheated oven for 15 minutes. Remove.

To make butter cake, beat butter with sugar until creamy. Add in eggs, one at a time, beating well after each addition.

Fold in sifted flour and baking powder, alternately add in fresh milk, mix to form batter.

Spread the butter cake batter over brownie, bake in oven at 160C/320F for 25-30 minutes or until cooked. Insert a cake tester in the middle to check doneness.

Enjoy!

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French Crullers

Ingredients

For the French Crullers

1. 1 cup water
2. 6 tablespoons unsalted butter
3. 2 tablespoons granulated sugar
4. 1/4 teaspoon salt
5. 1 cup all-purpose flour
6. 3 large eggs
7. 2 egg whites, slightly beaten
8. canola oil for frying

For the Glaze

1. 1 1/2 cups confectioners’ sugar
2. 1/2 teaspoon vanilla
3. 2-3 tablespoons milk

Instructions

1.  In a saucepan, stir together water, butter, sugar and salt. Bring to a rapid boil and stir in all of the flour. Continue cooking over medium-high heat and keep stirring. Mixture will be ready once a thin film starts to form over the bottom of the pan. The longer you can cook the mixture, the lighter your crullers will be. Just be careful not to burn the dough.
2. Transfer the dough to the bowl of your electric mixer and with the paddle attachment, stir it for a minute or two. Add first egg and stir until completely incorporated. Repeat with second and third egg. Finally, stir in egg whites and mix to combine. Dough should be smooth and glossy.
3. Heat the canola oil in a large saucepan until it reaches 370 degrees F or preheat your oven to 450 degrees F (if baking). Cut out 12 parchment paper squares (about 3x3 inches) or line a baking sheet with parchment paper. Spray lightly with cooking spray.
4. Fill a piping bag fitted with a star tip with the dough. Pipe a ring of dough onto each individual square or onto the lined baking sheet.
5. For those that are baking these crullers, place baking sheet in the oven and bake for 5 minutes. Reduce heat to 350 degrees F and bake for another 15 minutes or until crullers are golden. Turn off heat, open the oven door and let crullers sit for 5 minutes before removing and glazing. For those that are frying these, line a plate with paper towels and place next to the saucepan containing the oil. Place one or two crullers at a time into the oil, paper side up. Remove parchment paper from the hot oil using kitchen tongs. Fry crullers two minute per side, remove from the oil and place onto prepared paper towel-lined plate to get rid of excess oil. Transfer to a wire rack to let cool. Repeat with remaining crullers.
6. While the crullers are cooling, prepare the glaze. Combine all of the ingredients and mix until well incorporated. Drizzle glaze over crullers while still slightly warm.
   
      Enjoy!

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Raspberry Truffle Brownie

Ingredients

Brownie

• 3/4 cup all-purpose flour
• 1 tsp cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 pinch ground cinnamon
• 1/2 cup butter, cut into 1-inch pieces
• 1 1/4 cups bittersweet chocolate chips 
• 3/4 cup packed light-brown sugar
• 2 large eggs
• 1 1/2 Tbsp milk
• 1 1/2 tsp vanilla extract

Truffle Filling

• 1 cup semi-sweet chocolate chips
• 1 (8 oz) pkg cream cheese, softened
• 1/3 cup seedless raspberry jam
• 1/4 cup powdered sugar
• 3/4 tsp raspberry extract

Chocolate Ganache

• 1/3 cup semi-sweet chocolate chips
• 2 1/2 Tbsp heavy cream

Instructions

For the brownie:

• Preheat oven to 350 degrees. In a mixing bowl whisk together flour, cocoa powder, baking powder, salt and cinnamon, set aside. Melt butter along with 1 1/4 cups bittersweet chocolate chips in a microwave safe bowl in microwave on 50% power in 30 second intervals, stirring after each interval until melted and smooth. In a separate mixing bowl using a wooden spoon, mix together light-brown sugar and eggs until well blended. Stir in milk and vanilla, then pour in melted chocolate chip mixture and mix until combine. Slowly add in dry ingredients and mix just until combine. Pour mixture into a buttered 8 by 8-inch baking dish and spread into an even layer. Bake in preheated oven for about 35 minutes, until toothpick inserted into center doesn't come out covered in batter. Remove from oven and allow to cool completely.

For the truffle filling:

• Melt 1 cup semi-sweet chocolate chips in a microwave safe bowl on 50% powder in 30 second intervals, stirring after each interval until melted and smooth, set aside to cool slightly. In a mixing bowl, using an electric hand mixer set on medium speed, whip cream cheese until fluffy, about 2 minutes. Mix in raspberry jam, powdered sugar and raspberry extract. Pour melted chocolate chips into mixture then using a rubber spatula, fold until well combine. Spread mixture over cooled brownies. Cover baking dish tightly with plastic wrap then place in freezer for 15 - 20 minutes to allow truffle filling to set slightly (truffle filling won't ever set fully, mine was still soft and slightly runny but set enough to cut into squares after 15 minutes of freezing. Chill longer to further set if desired).

For the ganache:

• Melt remaining 1/3 cup semi-sweet chocolate chips along with 2 1/2 Tbsp heavy cream in a microwave safe bowl on 50% power in 30 second intervals, stirring after each interval until melted and smooth. Pour mixture into a piping bag or Ziploc bag and cut a small tip off corner. Drizzle over top of brownies (or cut into squares then drizzle over individual squares). If desired, sprinkle top lightly with cocoa powder and a tiny bit of cinnamon, then garnish with a fresh raspberry and mint leaves. Store in an airtight container at room temperature.

*If you don't want such a rich chocolate brownie then you can replace the bittersweet chocolate chips with semi-sweet or even milk chocolate chips for the brownie portion. You could also replace the semi-sweet chocolate chips in the ganache with milk chocolate chips.

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Mini Strawberry Pancakes

Ingredients

• 1 cup milk
• 6 large eggs
• 1 cup all-purpose flour
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1/4 cup unsalted butter, melted
• Strawberry sauce (recipe follows)
• Sweetened whipped cream (optional)

Instructions

• Preheat oven to 400 degrees. Generously spray 18 muffin cups with cooking spray (of two 12-cup muffin tins).
• In a blender, combine milk, eggs, flour, salt and vanilla and blend on low speed for 30 - 45 seconds. With blender running on low speed (only if you have the lid with the removable center, otherwise add a little bit of the butter then blend in short increments), slowly add butter, then blend 30 seconds on low.
• Add scant 1/4 cup batter (about 3 Tbsp), to prepared muffin cups, filling each about 2/3 full. Bake in preheated oven 15 - 17 minutes until puffed and golden (they might look like rounded muffins but they will totally deflate once you take them out of the oven). Serve with strawberry sauce and sweetened whipped cream or maple syrup.

Strawberry Sauce

• 4 cups diced fresh strawberries (1 lb 5 oz)
• 1/3 cup granulated sugar, then more to taste
• 1 Tbsp cornstarch
• 1/2 cup cold water
• In a medium saucepan whisk together sugar and cornstarch. Add cold water and strawberries and cook mixture over medium heat, stirring very frequently until sauce has thickened and strawberries begin to break down. Optionally, blend mixture in food processor or blender to finely chop strawberries. Serve warm over pancakes, store in an airtight container in refrigerator.

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Crumb Cake

Ingredients

Crumbs

• 1 cup + 2 Tbsp (160g) all-purpose flour
• 1/3 cup (74g) packed light brown sugar
• 1/3 cup (72g) granulated sugar
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup (4 oz) unsalted butter, melted

Cake

• 1 cup (143g) all-purpose flour
• 3/4 tsp baking powder
• 1/8 tsp baking soda
• 1/4 tsp salt
• 5 Tbsp (2.5 oz) unsalted butter, softened
• 1/2 cup (109g) granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/4 cup (2 oz) milk
• 1/4 cup (2 oz) sour cream

Instructions

• Preheat oven to 350 degrees. Butter an 8 by 8-inch baking dish then line with two sheets of parchment, butter parchment (alternately you can just butter and lightly flour the dish if you don't care to lift out the whole cake).

For the crumbs:

• In a mixing bowl whisk together brown sugar, granulated sugar, cinnamon and salt. Pour in melted butter (use a spatula to scrape out any excess) and stir to combine. Slowly add flour while mixing with a wooden spoon or spatula, and mix until no streaks of flour remain. Set aside to rest while cake batter is prepared.

For the cake:

• In a mixing bowl whisk together flour, baking powder, baking soda and salt for 20 seconds, set aside.
• In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and granulated sugar until pale and fluffy. Mix in egg and vanilla. In liquid measuring cup used to measure milk, whisk together sour cream with milk. Add in 1/3 of the flour mixture to the butter mixture and blend just until combined, then add 1/2 of the milk mixture and mix just until combined. Repeat process once more, then end by mixing in last 1/3 of the flour mixture until nearly combined. Scape down sides and bottom of bowl using a rubber spatula and fold batter to fully incorporate.
• Pour batter into prepared baking dish and spread into an even layer. Break crumb mixture into pea size crumbs and drop evenly over batter. Bake in preheated oven until toothpick inserted into center comes out free of batter and cake doesn't sink when touched in center, about 32 - 35 minutes. Cool in cake pan 10 minutes, then using parchment overhang lift cake from pan and cool on a wire rack. Store in an airtight container.

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Almond Cake

Ingredients

For the crust:

1 and 1/2 cups graham cracker crumbs

1 and 1/2 cups sweetened flaked coconut, toasted

1/2 cup sliced almonds, toasted

1/4 cup sugar

1/2 cup (1 stick) unsalted butter, melted

For the filling:

4 8-ounce packages of cream cheese, at room temperature

1 cup sugar

4 large eggs

1 cup sweetened flaked coconut, toasted

1 tablespoon coconut extract

1 cup sliced almonds, toasted

For the glaze:

1 cup semisweet chocolate chips

3/4 cup heavy cream

1 and 1/2 teaspoons vanilla extract

Whole roasted almonds, toasted coconut, whipped cream, for garnish

Instructions

1. For the crust: Preheat the oven to 350 degrees.

2. Prepare your springform pan by wrapping it with aluminum foil to allow for extra three inches or so of foil to project above the sides.

3. In a food processor, pulse the graham crackers, almonds, coconut, and sugar to a fine crumb.

4. With the machine running, slowly add the melted butter and pulse until it resembles moist sand.

5. Press the mixture into the bottom and 1-inch up the sides of the pan.

6. Bake the crust for about 12 minutes, or until set and lightly browned.

7. Remove from the oven and let cool.

8.  Readjust oven temperature to 325 degrees.

9. For the filling: In a standing mixer fitted with the paddle attachment, beat the cream cheese and sugar until smooth.

10.  Add the eggs, one at a time, mixing well after each addition.

11. Add the coconut and coconut extract.

12.  Stop the mixer, and gently fold in the toasted almonds with a spatula until well combined.

13. Transfer the filling to the cooled crust and bake for about 1 hour and 15 minutes (until the crust is puffy and lightly browned).

14. Remove the cheesecake from the oven and let cool completely on a wire rack.

15. For the chocolate glaze: Combine the chocolate chips, cream, and vanilla in a small saucepan over medium heat, stirring frequently until smooth.

16.  Remove the pan from the heat and let cool to room temperature.

17. Pour the glaze over the cheesecake and spread evenly.

18.  Chill the cheesecake overnight or until firm and set.

19.  When ready to serve, run a knife around the perimeter of the pan to loosen the cake.  Release the pan sides and serve.

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