THE BAKING BIBLE

150 CAKE RECIPES AND 164

BAKING DESSERT RECIPES.

BONUS 121 COOKING RECIPES

VALERIU COTET

Copyright © 2015

All rights reserved. No part of this book may be reproduced in any way or form without permission in writing from the author. No part of this publication may be reproduced or transmitted in any form or by any means , mechanic, electronic, photocopying, recording, by any storage

or retrieval system or transmitted by email without the permission in writing from the author and publisher.

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SUMMARY

Baking

Introduction

Baker’s Tips

Free Gift

Toasted Cookie Dough

Chocolate Cookies

Gingerbread Cookies With

Chocolate

Cream Fudge Cookies

Chocolate Chip Cookies With

Peppermint

Brownie-Cookies

Mint Cookie Bars

Cocoa Cookies

White Chocolate Cookies

Cranberry Cookies

Oatmeal Cookies

Vegan Cookies

Snickers Cookies

Caramel Gingerbread Sandwich

Cookies

Oreo Cream Cookies

Brownie Sandwich Cookies

Peanut Butter Caramel Cookies

Peanut Butter Cookies

Chocolate Chunk Cookies

Cookies With Chocolate Sprinkle

Lava Cookies

Snowball Cookies

Oatmeal Cookie Cereal

Chocolate Cups

Red Velvet Cookies

Eggnog Cookies

Double Chocolate Cookies

Stuffed Cookies

Peppermint Cookies

Frosted Cookies

Caramel Cookies

Dark Cookies

Chocolate&Strawberry Cookies

Peanut Butter Cookies With

Chocolate

M&M Cookies

Cherry Cookies

Shortbread

Marshmallow Cookies Chocolate

Cream

Marmalade Cookies

Apple Cookies

Hazelnut Cookies

Fudge-Peanut Butter Cookies

Red Velvet Shortbread

Hot Chocolate Cookies

Cookie Bars

Dipped Cookies With Chocolate

Cookie Balls

German Cookies

Candy Cups Cookies

Gingerbread With Caramel

Coconut Pie

Turkey Pie

Lemon Meringue Pie

Taco Pie

Turkey Skillet Pie

Vegetarian Shepherd’s Pie

Fresh Mint Pie

Apple Cheesecake Pie

Cherry Pie

Pumpkin Pie

Sweet Potato Pie

Lime Pie Mousse

Chicken And Ham Pie

Spicy Apple Pie

Smores Pie

Potato & Pecan Pie

Bourbon Chocolate Pie

No Bake Pie

Caramel Apple Pie

Chocolate Pie Bars

Shepherd’s Pie

Lemon & Yogurt Pie

Tart Slab Pie

Maple Syrup Pie

Dark Chocolate Pie

Peanut Butter Pie

Strawberries Pie

Vegan Chocolate Pie

Chocolate Mousse Pie

Coconut & Lime Pie

Strawberry Pie

Lemon Curd & Berries Pie

Blackcurrant Pie

Cheese Pie

Cranberry Pie

Blueberry & Lemon Pie

Smack Pie

Sweet Potato Pie

Lime Pie Mousse

Chicken And Ham Pie

Spicy Apple Pie

Smores Pie

Potato & Pecan Pie

Bourbon Chocolate Pie

No Bake Pie

Caramel Apple Pie

Chocolate Pie Bars

Shepherd’s Pie

Lemon & Yogurt Pie

Orange Pie

Espresso Cupcakes

Roasted Berry Cupcakes

Chocolate Buttercream Cupcakes

Pumpkin Cupcakes With Maple

Cream

Vegan Chocolate Cupcakes

Chocolate Cupcake With Pumpkin

Buttercream

Mocha Cupcakes

Apple Pie Cupcakes

Cinnamon Roll Cupcakes

Peppermint Cupcakes

Green Cupcakes

Strawberry Cheesecake Cupcakes

Raspberry Cheesecake Cupcakes

Chocolate Pumpkin Cupcakes

Mango & Vanilla Cupcakes

Cupcakes With Raspberry

Buttercream

Toffee Cupcake

Kit Kat Cupcakes

Two Colors

Ice Cream Cupcakes

Banana & Chocolate Cupcakes

Pumpkin Chocolate

Cupcakes(2nd Version)

Apple Cider Cranberry Cupcakes

Buttered Cupcakes

Bar Cupcakes

Chocolate Chip Cookie Dough

Cupcakes

Lemon Meringue Cupcakes

Nutella Cheesecake Cupcakes

Sweet Potato Cupcakes

Chocolate Mocha Cupcake

Caramel Apple Cupcakes

Dulce De Leche Cupcakes

Cheesecake Cupcakes

Pumpkin Pie Cupcakes

Mint & Chocolate Cupcakes

Pudding Cupcakes

Halloween Cupcakes

Glass Cupcakes(Halloween)

Corn Cupcakes

Cupcakes With Vanilla

Buttercream

Cider&Caramel Cupcakes

Pumpkin & Cinnamon

Buttercream Cupcakes

Black Velvet Cupcakes

Pumpkin Cupcakes

Mint&Chocolate Cupcakes

Chocolate Blackberry Cupcakes

Peanut Butter Cupcakes

Fudge Cupcakes

Chocolate & Cookie Cupcakes

Pumpkin And Chocolate Cream

Cupcakes

Red Velvet Cupcakes

Classic Vanilla Cupcakes

Simple Pumpkin Cupcakes

The Golden Cupcake

Berries Cupcake With

Mascarpone

Black Cupcake

Snickers Cupcakes

Chocolate & Orange Cupcakes

Hat Cupcakes

Cupcakes With Mint Buttercream

Chocolate Cupcakes With

Strawberry Buttercream

Cupcakes With Lemonfrosting

Pumpkin And Maple Cream

Cupcakes

Cheesecake Cupcakes

Vegan Chocolate Cupcake

Cupcakes With Caramel

Dark Cupcakes

Coconut & Lemon Cupcakes

Chocolate & Coconut Cupcakes

Chocolate Cream Cheese

Cupcakes

Coconut Cupcakes With Lemon

Curd

Triple Chocolate Cupcakes

Root Beer Cupcakes

Funfetti Cupcakes

Flourless Chocolate Cupcakes

Double Chocolate Cupcakes

Egg Nog Cupcakes

Chocolate & Peanut Butter

Cupcakes

Chocolate Cupcakes With

Caramel

Apple Cupcakes

Mint Ice Cream Cupcakes

Classic Cupcakes With Chocolate

Buttercream

Avocado Cupcakes

Caramel Cheesecake

The New 2015 Brownies Recipe

The Ultimate Blueberry Cake

Apple Cake With Caramel

Flourless Chocolate Blender

Cake

The Ultimate Banana Cake

Coffee And Chocolate Cake

Lemon And Cheese Cream Cake

Basic Chocolate Pudding Cake

Three Colors Cake

Chocolate Buttercream Brownies

Cake

Apple Cake With Caramel V2

Chocolate Cheesecake With

Cookie Dough (No Bake)

Caramel And Chocolate Cupcakes

Basic Cream Cake

Chocolate Bundt Cake With

Biscuits Dough (No Bake)

Pumpkin Mousse Sweet Cake

Easy Coconut And Chocolate

Cake With Rum

Easy Snack Cake With Lots Of

Banana Chunks And Chocolate

Simple Ducle De Leche Cake

With Banana Layers

Apple And Coffee Cake

The Big Cake: Chocolate,

Buttercream Frosting And Ganache

Pumkin Cake V2

The Simple Recipe: Chocolate

Cake Newbie Level

Strawberry Cheesecake (No

Bake)

Blueberry Cheesecake V2

Dark Cake

Chocolate Cheesecake V2

Simple Lava Chocolate Cake

Oreo Cake

Upside-Down Meyer Cake

Lemon And Blueberry

Cheesecake

Chocolate Brownie Cake With

Mascarpone

Dark And White Chocolate

Truffle Cake

Peanut Butter Cheesecake With

Brownie Bottom Layer

Dark And White Cake With

Mascarpone & Caramel

Buttercream

Brownie Chocolate Cake With

Vanilla Buttercream

French Cake With Blueberries

Strawberry Cream Crepe Cake

Strawberry, Champagne & Rose

Cake

Chocolate & Pomegranate Layer

Cake

Chocolate Cinnamon Cake

Chocolate Ganache Cake

Chocolate Pistachio Cake

Flourless Chocolate Praline Cake

Flourless Chocolate And Almond

Cake

Black Forest Cake

Velvet Mocha Cheesecake

Flourless Chocolate Cake

Cheesecake Brownies

Mudslide Cake

Vegan Cake

Gluten Free Brownies

M&M’s Brownies

Cinnamon Cheesecake Bars

Pumpkin & Chocolate Cake

Chocolate Bundt Cake

Angel Cake

Red Velvet Cake

Lemon And Blueberry

Cheesecake

Chocolate Brownie Cake With

Mascarpone

Coffee Cake

Chocolate Cake With Caramel &

Mascarpone

Upside-Down Tea Cake

Pumpkin Carrot Cake

Crepe Cheesecake

Meyer Lemon Cheesecake

Pumpkin Spice Cake

Strawberry Upside Down Cake

Apple Cider Bundt Cake

Chocolate Brownie Cake With

Mascarpone

Chestnut Chocolate Cake

Chocolate Cake

Oreo Cake

Chocolate Layered Cake

Cinnamon Sugar Cake

Dark Chocolate And Yogurt Cake

Strawberries Cake

Carrot Cake

Mocha Cake

Chocolate Zucchini Cake

Pumpkin Cheesecake Bars

Nutella Cheesecake

Strawberry And Blueberry

Cheesecake

Passion Fruit Cheesecake

Peanut Butter Cheesecake

Pumpkin Cheesecake Bars

Wine Cheesecake Bars

Peanut Butter Cheesecake

Brownies

Chocolate Bars Cheesecake

Caramel Apple Cheesecake

Cheesecake Bites

Red Velvet

Snickers Cheesecake Bars

Peppermint Cheesecake

Kit Kat Cheesecake

Oreo Bites

Creamer Pie

Wave Blueberry Cheesecake

Tequila Cheesecake

Key Lime Cheesecake

Espresso Cheesecake

Carrot Cheesecake

Lemon Bars

Peanut Butter Brownies

Cheesecake With Oreo

Chocolate Chip Bars

Apple Cheesecake Tart

Truffle Cheesecake

Cheesecake Chocolate Peanut

Butter Cookies

Apple Cheesecake Pie

Twix Cheesecake

Lemon Cheesecake

Banana Pudding

Blueberry Cheesecake

Strawberry And Vanilla

Cheesecake

Cookies Cheesecake Bars

Chocolate Cheesecake

Nutella Cheesecake Mousse

Vanilla Cheesecake

Cookie Dough Cheesecake

Peanut Butter Cheesecake

Crème Fraîche Cheesecake

Pecan Pie Cheesecake

New York Cheesecake

Cheesecake With Cookie Dough

Cheesecake With Oreo

Kahlua Cheesecake

Vegan Cheesecake

Baklava

Funfetti Cheesecake

Last Words...

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COOKIES

TOASTED COOKIE

DOUGH

INGREDIENTS

1 1/2 cups all-purpose flour

1/2 teaspoon salt

1 cup light brown sugar, packed 1/2 cup granulated sugar

1/2 cup unsalted butter, melted 1 tsp. vanilla extract

2/3 cup chocolate chips

2 to 4 tablespoons whole milk

INSTRUCTIONS

1. Place the flour on a baking sheet and toast at 300F for 10 minutes. Let cool completely before using.

2. In the bowl of a stand mixer fitted with the paddle attachment, stir together cooled flour, salt, brown sugar and granulated sugar. Pour in butter and vanilla extract. Mix until a dry dough forms. Add chocolate chips and mix on lowest speed.

3. When chocolate chips are evenly dispersed, add whole milk 1

tablespoon at a time with the

machine on low speed. Scoop the cookie dough into six 4-ounce jars and twist the lids on tightly.

CHOCOLATE

COOKIES

INGREDIENTS

1/2 cup unsalted butter

one 12-ounce bag semi-sweet

chocolate chips

1 1/4 cups light brown sugar, packed 3 large eggs

2 teaspoons vanilla extract

1/4 cup unsweetened natural cocoa powder

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

about 8 ounces dark chocolate, diced into 1/2-inch pieces

12 large marshmallows, cut in half

INSTRUCTIONS

1. In a medium, microwave-safe bowl, add the butter, chocolate chips, and heat on high power to melt for 1

minute. Stop to check and stir. Heat in 15-second bursts, stopping to stir after each burst, until chocolate has melted and can be stirred smooth.

Allow melted chocolate mixture to stand for 5 minutes to cool slightly.

2. In a separate large bowl, add the brown sugar, eggs, and vanilla. Beat with a handheld electric mixer on medium speed just until blended, about 1 minute.

3. Add the cooled chocolate mixture and beat on medium speed until just

combined, about 1 minute. Stop and scrape down the sides of the bowl.

4. Add the cocoa powder, flour, baking powder, and salt. Beat on low speed just until combined, about 1 minute.

Stop and scrape down the sides of the bowl. Cover bowl with plastic wrap and refrigerate for 2 hours, or until dough has firmed up

significantly.

5. Preheat oven to 325F. Line a baking sheet with a Silpat or spray with cooking spray. Using a 2-tablespoon cookie scoop form dough mounds and place them on the baking sheet, spaced at least 2 inches apart. Flatten slightly and bake for 10 minutes, or

until edges and tops have just set, even if slightly undercooked and glossy in the center.

6. Remove baking sheet from oven, add 1 piece of dark chocolate to the center of each cookie, pushing down very slightly just so it breaks the surface and sinks down.

7. Place one marshmallow half on the top of each piece of chocolate on all the cookies, pushing down very slightly so the marshmallow adheres.

8. Return baking sheet to oven and bake for about 5 minutes, or just until marshmallows have puffed; don't let them brown and don't overbake.

Cookies firm up as they cool. Allow

cookies to cool on baking sheet for about 10 minutes before serving.

GINGERBREAD

COOKIES WITH

CHOCOLATE

INGREDIENTS

1,25 dl (1/2 cup) brown sugar

100 g (1 stick) butter

1,25 dl (1/2 cup) golden syrup 1 egg

1 tsp orange zest

375 g (3,5 cups) flour

60 g (1/2 cup) cocoa

2 tsp ground cinnamon

1 tsp ground ginger

1/2 tsp freshly ground pepper

1/4 tsp ground cloves

1/4 tsp salt

1 tsp baking soda

ICING

1 egg white

150 g (1 1/4 cups) powdered sugar

INSTRUCTIONS

1. Beat brown sugar and butter until creamy and fluffy. Then add syrup, egg and orange zest and beat until homogenous.

2. Sift all the dry ingredients together and then knead them together with the wet ingredients.

3. When the dough is smooth and glossy press it together into a disc and place in the fridge for 1 hour or up to three days.

4. Roll the dough out on a clean and lightly floured surface and use cookie cutters to cut them into shapes.

5. Depending on the size of your

cookies bake them in an 180°C

(350°F) hot oven for 6-12 minutes 6. When the cookies have cooled decorate them with royal icing.

ICING

Whisk egg white and powdered sugar with an electric mixer until thick and glossy, approximately 5 minutes.

CREAM FUDGE

COOKIES

INGREDIENTS

18 oz. (2 and ½ bags) white

chocolate chips

14 oz. canned sweetened condensed milk

⅛ tsp. salt

3 cups Oreo cookies

INSTRUCTIONS

1. With a very sharp knife, carefully cut the Oreos into quarters. Place cut cookies into a sieve and shake gently until all crumbs have drained through and only intact cookie pieces remain.

Set aside.

2. In a saucepan over low heat, add the white chocolate chips, sweetened condensed milk and salt, stirring until melted and combined together.

3. Keeping a handful on the side, gently add in Oreo pieces and fold carefully until just combined. Do not overmix.

4. Pour into an 8x8 square pan covered with wax paper. Take remaining Oreo pieces and place on top of the

fudge. Chill or at least 4 hours. When ready to serve, remove fudge from pan, take off the wax paper, and cut into pieces.

CHOCOLATE CHIP

COOKIES WITH

PEPPERMINT

INGREDIENTS

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) butter, softened 3/4 cup granulated sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

1/2 teaspoon peppermint extract 2 large eggs

2 1/2 cups ghirardelli semi sweet chocolate chips

1 box of Oreo

INSTRUCTIONS

1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper of silpat mats

2. Combine flour, baking soda and salt, lightly mixing. Set aside.

3. Beat softened butter, brown sugar, and sugar until fully combined and creamy. While beating on low add vanilla, peppermint, and eggs.

4. Gradually beat in flour mixture. Once combined add chocolate chips.

5. Take 1 Oreo and with an ice cream scoop scoop out 2 scoops of cookie dough 6. And make a sandwich with the jo jo in the middle. Press lightly and work the cookie dough all

around the it so it encases the cookie completely. Smooth out the dough in your hands so the entire cookie forms the shape of a hockey puck, but slightly smaller. Place on cookie sheet and repeat.

6. Bake cookies for 10-14 minutes, or until they slightly brown on the bottom and top.

7. Let cool for 15 minutes on a cookie rack.

BROWNIE-COOKIES

INGREDIENTS

1¾ cups all-purpose flour

½ cup cocoa powder

1 teaspoon baking soda

1 teaspoon cornstarch

½ teaspoon salt

½ cup unsalted butter, room

temperature

½ cup unsalted butter, melted and cooled

1¼ cups sugar

2 eggs, room temperature

2 teaspoons vanilla

1 teaspoon chocolate extract

(optional)

3 tablespoons strong coffee 9 oz melted chocolate

1½ cup mini chocolate chips

10 chocolate chip cookies

12 Oreos

INSTRUCTIONS

1. Mix together the flour, cocoa powder, baking soda, cornstarch, and salt. Set aside. Line two baking sheets with parchment paper and preheat the oven to 350 degrees F.

2. Beat the both butters and sugar together until light and fluffy. Add the eggs one at a time, beating well between each addition. Add in the vanilla extract and the chocolate extract if using. Mix in the coffee and melted chocolate and mix well.

3. Fold in the flour mixture and the chocolate chips. Quarter the

chocolate chip cookies and Oreos and fold into the dough.

4. Place heaping tablespoons of the dough onto the baking sheets and bake for 8 - 9 minutes. Allow to cool for a few seconds and then transfer to a wire rack to cool completely.

MINT COOKIE BARS

INGREDIENTS

½ cup unsalted butter, softened ¼ cup granulated sugar

¾ cup packed light brown sugar 1 teaspoon pure vanilla extract 1 large egg, room temperature

2 cups all-purpose flour

1 3.5 oz. package vanilla pudding mix

1 teaspoon baking soda

¼ teaspoon salt

2 cup chocolate chips (with mint, if you can find)

INSTRUCTIONS

1. Preheat oven to 350 degrees F.

2. Line a baking sheet with a silicon baking mat or parchment paper. Set aside.

3. In a large mixing bowl, cream butter with an electric mixer for 30

seconds.

4. Add both sugars and cream until light and fluffy, about 2 minutes.

5. Add egg and vanilla and mix on low just until incorporated.

6. In another mixing bowl, whisk together the dry ingredients (flour, pudding mix, baking soda and salt).

7. Add the dry ingredients to the wet ingredients and stir just few times.

Add 1 and ½ cup of the chocolate chips, reserving the rest for placing on top of the cookie dough. Mix until all flour mixture is incorporated.

8. Press the cookie dough onto the prepared pan. Smooth out the top.

9. Bake the cookie bars for 18 to 20

minutes, or until the top appears set.

Transfer the pan onto a cooling rack.

Cool completely before drizzling.

10. Melt the remaining chips in a microwave-safe dish, then drizzle the bars. Sprinkle with Christmas

funfetti. Let sit until the chocolate is set.

COCOA COOKIES

INGREDIENTS

1 1/4 cups softened butter

1 cup granulated sugar

2/3 cup brown sugar

2 eggs

2 teaspoons vanilla

3 1/4 cups flour

4 envelopes of your favorite hot cocoa (not sugar free)

1 1/4 teaspoons baking soda

1 teaspoon baking powder

1 cup mini chocolate chips

1 cup jet puffed marshmallow bits 15 crushed starlight mints

INSTRUCTIONS

1 ¼ cups softened butter

1 cup granulated sugar

2/3 cup brown sugar

2 eggs

2 teaspoons vanilla

3 ¼ cups flour

4 envelopes of hot cocoa

1 ¼ teaspoons baking soda

1 teaspoon baking powder

1 cup mini chocolate chips

1 cup marshmallow bits

15 crushed starlight mints

INSTRUCTIONS

1. Cream butter and sugars together using a stand or hand mixer.

2. Mix in eggs and vanilla.

3. In a medium size bowl combine flour, hot cocoa mix, baking soda, and baking powder.

4. Gradually add the dry ingredients to the butter mixture and mix

thoroughly.

5. Stir in the chocolate chips and marshmallows.

6. Cover bowl and chill for 1 hour.

7. Preheat oven to 350 degrees Farenheit.

8. Using a cookie scoop or tablespoon drop cookies 2 inches apart onto a

baking sheet sprayed with baking spray.

9. Bake 9-11 minutes.

10. Let cool for about 1-2 minutes and then sprinkle each with some of the peppermint chips.

11. Let cool another 3 minutes and then transfer to a wire rack or cookie plate.

WHITE CHOCOLATE

COOKIES

INGREDIENTS

2 3/4 (390g) cups all-purpose flour 1 tsp baking soda

1/2 tsp salt

1/2 tsp cream of tartar

1 1/2 cups (320g) granulated sugar 1 cup (8 oz) unsalted butter, softened 1 large egg

1 large egg yolk

1 tsp vanilla extract

3/4 tsp peppermint extract

2 1/2 cups (15 oz) white chocolate chips

2 1/2 tbsp (30g) shortening

1/3 cup (60g) peppermint bits or finely crushed candy canes

INSTRUCTIONS

COOKIES

1. Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking soda, salt and cream of tartar for 20 seconds, set aside.

2. In the bowl of an electric stand mixer fitted with the paddle attachment, cream together sugar and butter until combined. Mix in egg then mix in egg yolk, vanilla and peppermint extract.

With mixer set on low speed slowly add in dry ingredients and mix just until combined.

3. Scoop dough out 1 1/2 Tbsp (about 33g) at a time and shape into balls.

Transfer to a baking sheet lined with

parchment paper or a silicone liner, spacing cookies 2-inches apart. Bake in preheated oven 10 - 11 minutes.

Remove from oven and allow to rest several minutes then transfer to a wire rack to cool completely.

COATING

1. Place chocolate chips and shortening in a medium microwave safe bowl and heat in microwave on 50%

power in 20 second intervals,

stirring well between intervals until melted and smooth.

2. Dip half of cooled cookies in white chocolate allowing excess to run off then transfer to wax paper and immediately sprinkle with

peppermint bits. Allow to set at room temperature or in refrigerator.

3. Store in an airtight container at room temperature.

CRANBERRY

COOKIES

INGREDIENTS

2/3 cup light brown sugar

2/3 cup granulated sugar

1/2 cup butter

1/2 cup vegetable shortening

1/2 teaspoon salt

2 teaspoons vanilla extract

1 teaspoon vinegar, cider or white 1 teaspoon baking soda

1 large egg

2 cups all-purpose flour

1 cup white chocolate chips

1 cup dried cranberries

INSTRUCTIONS

1. Preheat oven to 375ºF.

2. Beat together the sugars, butter, shortening, salt, vanilla, vinegar, and baking soda until smooth.

3. Mix in the egg.

4. Mix in the flour, white chocolate chips, and cranberries.

5. Scoop two tablespoons of dough into a ball and place on a non-greased baking sheet. Repeat with 8-11 more scoops of dough, with 2 inches in between each.

6. Bake for 9 minutes. Allow to cool on the baking sheet for a minute or two before transferring to a wire rack.

OATMEAL COOKIES

INGREDIENTS

1½ cups unbleached all-purpose flour

½ teaspoon baking powder

½ teaspoon salt

2 sticks unsalted butter, softened but not melting

1 cup packed light brown sugar 1 cup granulated sugar

2 large eggs

3 cups old-fashioned rolled oats 1 cup chocolate chips

½ cup dried cranberries

½ cup pistachio, finely chopped or chop in the food processor

ounces with chocolate, chopped

INSTRUCTIONS

1. Preheat oven to 350 degrees F.

2. Adjust the oven racks to the low and middle positions as you will use two trays to bake the cookies. Line 2

large baking sheets with parchment paper and set aside.

3. In a medium bowl, whisk together flour, baking powder and salt, set aside.

4. In the bowl of an electric mixer fitted with the wire attachment beat the butter on medium speed until creamy.

Add the white and brown sugar and beat until fluffy, about 2-3 minutes.

Beat in the eggs, 1 at a time.

5. Using a spatula or a wooden spoon,

manually stir in the dry ingredients into the butter-sugar mixture. Once combined, mix in the oats,

cranberries and pistachios.

6. Using an ice cream scoop, scoop dough balls onto the parchment paper covered baking sheets.Place the balls 2 inches apart from each other.

7. Bake until the cookie edges turn slightly golden brown, 22 to 25

minutes. Mid baking, rotate the baking sheets and also move the top one to the bottom and the bottom one to the top to ensure uniform baking.

8. Remove from oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a

cooling wire rack.

9. Let cookies cool completely before drizzling with white chocolate.

10. Bring a medium saucepan half filled with water to a boil. Place white chocolate in a medium bowl set over the saucepan of simmering water, let it melt, stirring just a few times.

Remove bowl from heat and using a fork drizzle the white chocolate over the cookies.

11. Let stand for 15-20 minutes before serving for the chocolate to settle, or better place cookies in the fridge for the chocolate to harden quicker.

VEGAN COOKIES

INGREDIENTS

200g dairy-free buttery spread 130g icing sugar

310g plain flour

1 tbsp cornflour mixed with 2 tbsp water

2 tsp vanilla bean paste

1 tbsp almond milk

2 tbsp granulated sugar, for

decoration

INSTRUCTIONS

1. Preheat oven to 180C. Line a baking sheet with greaseproof paper.

2. Mix together the dairy-free butter and icing sugar to create a soft

buttercream.

3. Add the rest of the ingredients, minus the milk, and combine well. If the mixture is too dry, add the 1 tbsp of milk or more until a soft but firm batter is formed.

4. Create the cookie shapes either using a cookie press, piping bag or simply dropping a tsp of batter onto the sheet.

5. Bake for 10-15 minutes, regularly checking to make sure they are

baking evenly.

6. Let cool for 10 minutes on a cooling rack then sprinkle with sugar.

SNICKERS COOKIES

INGREDIENTS

SHORTBREAD

⅔ cup butter, softened

¼ cup sugar

1¼ cup all purpose flour

¼ teaspoon salt

1 teaspoon pure vanilla extract CARAMEL

1 (11 ounce) bag of caramels

¼ cup heavy cream

1 cup dry roasted (plain) peanuts CHOCOLATE

12 ounces good quality milk

chocolate chips

INSTRUCTIONS

1. Preheat oven to 350F. Line a 9x9

inch baking dish with parchment paper. Set aside.

2. Cream together the butter, sugar, flour, salt, and vanilla until crumbled and fully incorporated.

3. Press the shortbread mixture into the bottom of the lined baking dish and cook for approximately 20 minutes, until slightly golden.

4. Remove from the oven and set aside.

5. Place the caramels and the cream in a microwave safe bowl and

microwave for 2 minutes, stirring every 30 seconds. Stir in the peanuts and pour the mixture evenly over the

shortbread. Use a spoon to distribute the caramel evenly.

6. Allow to cool for at least 10 minutes.

7. In a microwave safe bowl, heat chocolate in increments of 30

seconds, stirring each time, until melted.

8. Pour the chocolate over the caramel and spread evenly.

9. Allow the chocolate to cool and harden completely before serving, about 2 hours. Cut into squares.

CARAMEL

GINGERBREAD

SANDWICH

COOKIES

INGREDIENTS

COOKIES

1. 3 cups all-purpose flour

2. 1 1/2 teaspoons baking soda 3. 1/2 teaspoon salt

4. 1 teaspoon cinnamon

5. 1 teaspoon ground ginger

6. 1/2 teaspoon ground allspice 7. 1/2 teaspoon ground cloves 8. 1/8 teaspoon ground nutmeg

9. 3/4 cups butter, room temperature 10. 1/3 cup brown sugar

11. 1/2 cup molasses (full flavor) 12. 1 large egg, room temp. and lightly beaten

CARAMEL ICE CREAM

1. 1 can (14 ounce) sweetened condensed milk

2. 1 pint (2 cups) heavy whipping cream

3. 1 tablespoon bourbon

4. 1/3 cup caramel sauce

5. seeds from 1 vanilla bean

INSTRUCTIONS

COOKIES

1. In a mixing bowl, sift together the flour, baking soda, salt, and spices.

Set aside.

2. With an electric mixer, beat together the butter and brown sugar till light and fluffy. Scrape down the sides, add the egg and molasses and beat till just combined. Scrape the sides down again and gradually add the flour mixture. Mix on medium speed till all the flour is just incorporated.

The dough should be stiff but still a little sticky.

3. Remove from mixer and onto a lightly floured surface. Knead into a

cube and wrap well with plastic wrap. Chill in the fridge over night, or at least 3 hours.

4. Take the chilled dough from the fridge and turn out onto a lightly floured surface. Cut dough in half and place the unused half back in the fridge while you work with the other one. Roll each half out into 1/4-inch thickness.

5. Using a round cookie cutter 3-inch in diameter, cut out as many rounds as possible. Place each round at least 1-inch apart from each other on a large cookie sheet lined with parchment paper. Bake at 350°F for 10-12

minutes until edges are firm to touch

and the center is somewhat soft. Cool 5 minutes on the pan then transfer to cooling rack to cool completely.

Repeat the rolling, cutting, and baking process with the other chilled half and all the extra dough pieces are used.

CARAMEL ICE CREAM

1. With a sharp knife slit open the vanilla bean and scrape out all the seeds, place in a large bowl with the condensed milk and bourbon. Stir well until all the seeds are

distributed throughout.

2. Beat the heavy cream until stiff peeks form and then gently stir into the condensed milk mixture until

combined. Add the caramel and swirl with a knife.

3. Pour the mixture into a loaf pan and evenly spread around. Cover tightly with foil and place in freezer to freeze over night or at least 7 hours.

ASSEMBLY

1. Place all the cookies in the freezer for 5 minutes and then remove when cold.

2. Remove ice cream from the freezer and spoon about 3 tablespoons of ice cream onto a cookie and sandwich together with another cookie.

Quickly place each assembled

sandwich in a freezer safe container and freeze them.

OREO CREAM

COOKIES

INGREDIENTS

2 1/2 cups all-purpose flour

1 tsp baking soda

1 cup butter, room temperature 3/4 cup packed light brown sugar 1/4 cup white sugar

1 (3.4 ounce) packages instant vanilla pudding mix

2 eggs

1 tsp vanilla extract

33 Oreos

INSTRUCTIONS

1. Preheat oven to 350 degrees F. Sift together the flour and baking soda, set aside.

2. In a large bowl, cream together the butter, brown sugar, and white sugar until creamy and fluffy.

3. Beat in the instant pudding mix until blended. Beat in the eggs and vanilla.

4. Mix in the flour mixture at low speed until fully incorporated into the dough. Add 15 oreos and mix on low to medium speed, letting the mixer crush the oreos until oreo cookies are crushed into small pieces and mixed into dough.

5. Using a 1.5 tbsp cookie scoop, scoop

out 18 dough balls and place on cookie sheets lined with parchment paper or silpat mats, spacing dough balls at least 2 inches apart.

6. Press dough balls completely flat and thin out the dough rounds until they are wide enough to hold a whole Oreo. Place an Oreo onto each dough round. Scoop out another eighteen 1.5 tbsp dough ball with cookie scoop and place on top of Oreos.

7. Using your hands, help smooth the dough so that the cookie is

completely covered in the dough.

8. Bake for about 12-13 minutes until edges turn golden brown and center of cookies are set. Let cookies cool

on cookie sheets before removing.

BROWNIE

SANDWICH

COOKIES

INGREDIENTS

COOKIES

1 cup butter

1 1/4 cups dark brown sugar

1/2 cup granulated sugar

2 eggs, room temperature

1 teaspoon pure vanilla extract 2 cups flour

1 cup uncooked rolled oats

1/2 teaspoon baking soda

1/2 tsp salt

1/4 teaspoon ground cinnamon

1 cup white chocolate chips 1 cup chocolate chips

BROWNIES

1 cup white sugar

1/3 cup unsweetened cocoa powder 1/2 cup all-purpose flour

1/4 teaspoon salt

1/4 teaspoon baking powder

1/2 cup butter melted and cooled 2 eggs

1 teaspoon vanilla

INSTRUCTIONS

COOKIES

1. In a medium saucepan, melt the butter until melted, over medium-low heat.

Remove from the heat.

2. Add the dark brown sugar and granulated sugar and stir until sugars are incorporated and smooth. Chill the mixture for 10 minutes. Remove the cookie dough from the

refrigerator and stir in the eggs and vanilla.

3. Add the flour, oats, baking soda, 1/2

teaspoon salt, and cinnamon and mix together with a spoon.

4. Gently fold in the white chocolate

chips and chocolate chips. Chill dough until it is firm enough to be hand rolled, about 30 minutes in the fridge. Roll by hand into 24 medium-size balls or use a scoop, and place on a parchment lined cookie sheet.

5. Refrigerate for 30 minutes or freeze for 10 minutes.

6. While the dough is chilling, heat the oven to 325 degrees F.

7. Bake for 12 to 14 minutes, or until the edges just start to turn golden.

BROWNIES

1. Melt butter and set aside to cool slightly.

2. Sift together all dry ingredients in a large bowl.

3. In a medium bowl, beat two eggs with the vanilla. Gently add in the eggs and vanilla to the dry

ingredients.

4. Pour the melted butter into brownie mixture and mix until just

incorporated.

5. Spread batter in a prepared 8-inch square pan and bake for 20-26

minutes at 350 degrees.

PEANUT BUTTER

CARAMEL COOKIES

INGREDIENTS

COOKIES

¾ cup butter, melted

1 cup brown sugar, packed

½ cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

2¾ cups all-purpose flour

½ teaspoon salt

¾ teaspoon baking soda

2 cups chocolate chips

PEANUT BUTTER

CARAMEL

14 ounces soft caramels

⅓ cup heavy cream

½ cup creamy peanut butter

½ teaspoon vanilla extract

INSTRUCTIONS

1. Preheat oven to 350 degrees. Line a 9x13 inch pan with aluminum foil and spray with cooking spray.

2. In a large mixing bowl combine melted butter, brown sugar, and sugar. Mix until incorporated. Add eggs and vanilla and mix. Add flour, salt, and baking soda. Mix until the dough comes together. Fold in

chocolate chips. Spread half of the dough into the bottom of your 9x13.

Bake for 8-9 minutes.

PEANUT BUTTER

CARAMEL

1. In a microwave safe bowl, add

caramels and heavy cream. Cook for 30 seconds at a time stirring so that it doesn't burn. Once melted, add in the peanut butter and vanilla and mix until smooth.

2. Drizzle the peanut butter caramel on top and spread evenly. Crumble remaining dough on top of the

caramel. Bake for an additional 18-20 minutes or until lightly brown.

Remove from the oven and allow to completely cool before cutting.

PEANUT BUTTER

COOKIES

INGREDIENTS

1. 1 cup super chunky peanut butter 2. 1/2 cup (packed) brown sugar 3. 1/2 cup granulated sugar

4. 1 large egg

5. 1 teaspoon baking soda

6. 1/2 teaspoon vanilla extract 7. 1 cup semisweet chocolate chips (about 6 ounces)

INSTRUCTIONS

1. Preheat oven to 350°F. Mix first 6

ingredients in medium bowl. Mix in chocolate chips. Using moistened hands, form generous 1 tablespoon dough for each cookie into ball.

Arrange on 2 ungreased baking

sheets, spacing 2 inches apart.

2. Bake cookies until puffed, golden on bottom and still soft to touch in center, about 10 – 12 minutes. Cool on sheets 5 minutes. Transfer to racks; cool completely.

CHOCOLATE

CHUNK COOKIES

INGREDIENTS

2 cups minus 2 tablespoons cake flour

1 2/3 cups bread flour

1¼ teaspoons baking soda

1½ teaspoons baking powder

1½ teaspoons salt

1¼ cups unsalted butter, at room temperature

1¼ cups light brown sugar

1 cup plus 2 tablespoons granulated sugar

2 eggs, at room temperature

2 teaspoons vanilla extract

3 & 1/3 cups dark chocolate chips, at least 60% cacao content

sea salt, for sprinkling

INSTRUCTIONS

1. Sift together the cake flour, bread flour, baking soda, baking powder and salt into a large bowl and set aside.

2. Cream together the butter and sugars on medium speed until very light, about 5 minutes. Add the eggs one at a time, mixing well after each addition, then add the vanilla.

Reduce the mixer speed to low, gradually add the dry ingredients and mix until just combined, 5 to 10

seconds. Using a rubber spatula, fold in the chocolate chips.

3. Press plastic wrap against the dough and refrigerate for at least 24 hours,

up to 72 hours.

4. When ready to bake, preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick baking mat.

5. Scoop 3 1/2-ounces of dough, roll into a rough ball and place on the baking sheet. Repeat until you have six mounds of dough on the cookie sheet. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes.

6. Transfer the parchment or silicone sheet to a wire rack for 10 minutes, then transfer the cookies onto another cooling rack to cool a bit more, until just warm or at room temperature.

Repeat with remaining dough.

COOKIES WITH

CHOCOLATE

SPRINKLE

INGREDIENTS

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

12 tablespoons unsalted butter, softened

1/2 cup granulated sugar

3/4 cup light brown sugar, packed 1 tablespoon vanilla extract

2 large eggs

1/2 cup sprinkles

1 1/2 cups milk chocolate

chips/white chocolate chips additional chocolate chips, for topping

INSTRUCTIONS

1. Preheat oven to 370F degrees. Line two large baking sheets with

parchment paper or silicone baking mats. Set aside.

2. Whisk together the flour, baking soda, and salt in a medium size bowl. Set aside.

3. In a large bowl, using an electric or stand mixer, cream together the butter, granulated sugar, light brown sugar, and vanilla extract until combined. Add eggs one at a time, mixing between each egg. Add flour mixture and mix until just combined.

4. Using a spatula, stir in sprinkles and chocolate chips until combined.

Using a cookie scoop/ice cream scooper, scoop dough into balls about 2 Tablespoons each and place onto prepared baking sheet.

5. Bake for 10 minutes, rotate baking sheet clockwise and bake for

additional 4-5 minutes or until golden brown around the edges.

6. Immediately after taking cookies out of the oven, place additional

chocolate chips on top of cookies and top with more sprinkles, and let cool for 5 minutes on baking sheet before moving them to a wire rack.

LAVA COOKIES

INGREDIENTS

2 cups all-purpose flour

3 tsp cornstarch

1 tsp baking soda

1 tsp sea salt, plus more for

sprinkling

1/2 cup granulated sugar

1/4 cup brown sugar

2 eggs, at room temperature

1 cup butter, at room temperature 2 tsp vanilla

3/4 cup unsweetened cocoa powder 24 tablespoons Nutella, chilled 1 cup semisweet chocolate chips, plus more for topping

INSTRUCTIONS

1. Start by scooping out 24 tablespoons of Nutella onto a sheet of parchment paper or a silicon mat. Then freeze them for 1 hour or until solid.

2. In the meantime, whisk together flour, cornstarch, baking soda and salt in a medium bowl and set aside.

3. In a separate large bowl whip up the butter until soft and fluffy, about 2

minutes. Then add both sugars and whisk together for another few minutes.

4. Mix in the eggs and vanilla until incorporated and gradually add cocoa powder.

5. Add the flour mixture and chocolate

chips to the bowl. Mix until everything is combined.

6. Scoop about 1/4 cup of the dough mixture at a time and using your hands roll the ball. Place the ball onto a baking sheet covered with parchment paper or silicon mat and repeat to make 24 equal dough balls.

7. Using the back of a spatula make holes in the centre of the dough balls and place frozen Nutella scoops in the middle.

8. Cover Nutella scoops completely inside by pulling the dough and forming balls. Then place them on a silicon mat or baking sheet covered with parchment paper.

9. Sprinkle the tops with few additional chocolate chips and sea salt. Freeze the balls for at least 1 hour.

10. Preheat the oven to 350F and space the balls 2 inches apart on a baking sheet or silicon mat.

11. Bake for 12 minutes. Let the cookies rest for 15 minutes before serving.

SNOWBALL

COOKIES

INGREDIENTS

1 cup unsalted butter, softened 1/2 cup powdered sugar

1/4 cup unsweetened cocoa powder 1 teaspoon vanilla

2 1/4 cups flour

1/2 teaspoon salt

3/4 cup mini chocolate chips

additional powdered sugar, for rolling (about 1 - 1 1/2 cups)

INSTRUCTIONS

1. Preaheat oven to 375°. Line two cookie sheets with parchment paper.

2. Mix butter, 1/2 cup powdered sugar, cocoa, and vanilla with an electric mixer until fluffy. Add flour and salt and mix until the dough comes

together. Stir in the chocolate chips.

3. Scoop 1 tablespoon balls of dough and place on prepared cookie sheet.

4. Bake cookies for 7-10 minutes until bottoms are just slightly brown and the tops are no longer glossy.

Remove from oven and cool for 5-10

minutes, until you can handle them.

Fill a small bowl with 1 cup

powdered sugar and roll each cookie

in the sugar until coated. Place on a rack to cool.

OATMEAL COOKIE

CEREAL

INGREDIENTS

1/2 cup coconut oil

1/8 cup sugar

1/4 cup brown sugar

1 teaspoon vanilla

1 egg

1 1/4 cups flour

3/4 cup old fashion oatmeal

1/4 teaspoon salt

1/2 teaspoon baking soda

1/2 - 3/4 cup mini chocolate chips

INSTRUCTIONS

1. Combine the whole wheat flour, oatmeal, baking soda and salt in small bowl. Beat the coconut oil, granulated sugar, brown sugar and vanilla extract in a large mixer bowl until creamy, about 3 to 5 minutes.

2. Add the egg and beat well. Gradually beat in the flour + oatmeal mixture.

Stir in the mini chocolate chips.

3. Divide the dough in half and turn each dough out onto a large piece of plastic wrap or wax paper and form a very long and thin log with it, about 2 feet in length and about 1 inch in diameter.

4. Seal up the bundle, roll it back and

forth a couple times to smooth it out so one side isn't flat from resting on the counter, and place it in the freezer to chill for about 15-20 minutes.

5. Preheat the oven to 350 degrees F.

Line two baking sheets with

parchment paper or silpats.Remove the logs and using a sharp knife slice 1/2 inch slices of dough.

6. Roll the sliced cookie dough between your hands to make a small ball and place on the the prepared baking sheet. Bake for 5 to 6 minutes.

Allow to cool completely before storing in an airtight container. Serve over milk or yogurt.

CHOCOLATE CUPS

INGREDIENTS

115 grams unsalted butter, room temperature

90 grams brown sugar

50 grams caster sugar

1 teaspoon vanilla extract

140 grams plain flour

2-3 tablespoon milk

75 grams milk or dark chocolate chips

525 grams good quality dark

chocolate

INSTRUCTIONS

1. Line a muffin tray with cupcake liners. Line a cookie sheet or baking tray with parchment or baking paper.

2. In a large mixing bowl, cream the butter and sugars using an electric mixer for about 3-4 minutes or until the mixture is pale and creamy. Add your vanilla and beat again.

3. Sift in the flour and stir with a wooden spoon or plastic spatula.

Add the milk, one tablespoon at a time, until a soft dough forms. Then stir in chocolate chips.

4. Roll small balls of the cookie dough and set them onto your prepared tray.

Once you have finished with all the

dough, pop the tray into the fridge while you melt the chocolate.

5. Place a small saucepan on medium heat with about 5cm or 2 inches of water in the bottom. Pop the

chocolate into a small heatproof bowl and place the bowl on top of the saucepan, ensuring the bottom of the bowl will not touch the water below. Gently stir as the steam slowly melts the chocolate and it becomes silky and smooth.

6. Once the chocolate has completely melted, remove the saucepan from the heat but keep the bowl on top.

Grab the cookie dough from the fridge. Add approximately 1-2

teaspoons of chocolate into the bottom of the cupcake liners,

ensuring it covers the entire base.

Grab a cookie dough ball, flatten it using your fingers and place it on top of the chocolate. Make sure the cookie dough doesn't touch the side of the liner.

7. Continue with all the cookie dough and chocolate. Then spoon more chocolate over each piece of cookie dough so it is completely covered.

Pop your chocolate cups into the fridge for at least one hour or until set. Store in the refrigerator.

RED VELVET

COOKIES

INGREDIENTS

1⅔ cups all-purpose flour

¼ cup Dutch processed cocoa

powder

1 teaspoon baking soda

½ teaspoon salt

½ unsalted butter, room temperature ¾ cups lightly packed light brown sugar

¼ cup sugar

1 egg, room temperature

1 tablespoon milk, room temperature 2 teaspoons vanilla extract

1¾ tablespoons red velvet emulsion

(or regular red food coloring) 1 cup chocolate chips, plus extra for topping.

18 teaspoons Nutella

INSTRUCTIONS

1. Mix together the flour, cocoa powder, baking soda, and salt. Set aside.

2. Beat the butter and both sugars together until light and fluffy. Mix in the egg and beat well. Beat in the milk, vanilla, and red velvet

emulsion. Add in the flour mixture and mix until combined. Fold in the chocolate chips.

3. Chill the dough for an hour. At the same time, drop teaspoon dollops of Nutella onto parchment paper and freeze. Preheat the oven to 350

degrees F and line two baking sheets with parchment paper.

4. Take out 1 tablespoon of dough and place a frozen teaspoon of Nutella onto the dough. Add another half tablespoon of dough over the Nutella and cover the dollop. Roll the dough between your hands to form a ball.

Repeat the the remaining dough and Nutella.

5. Bake the cookies for 9 - 10 minutes.

Gently press down with a spatula and top with mire chocolate chips.

EGGNOG COOKIES

INGREDIENTS

2 3/4 cups (398g) all-purpose flour 2 tsp cream of tartar

1 tsp baking soda

3/4 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp salt

1/2 cup (4 oz) unsalted butter, softened

1/2 cup (3.3 oz) all-vegetable shortening

1 cup (210g) granulated sugar

1/2 cup (110g) packed light brown sugar

2 large eggs

1 tsp vanilla extract 1/2 tsp rum extract

ROLLING

1/4 cup (56g) granulated sugar 3/4 tsp ground nutmeg

1/4 tsp ground cinnamon

INSTRUCTIONS

1. Preheat oven to 350 degrees. In a mixing bowl whisk together flour, cream of tartar, baking soda,

cinnamon, nutmeg and salt for 20

seconds, set aside.

2. In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter, shortening, granulated sugar, and brown sugar until creamy. Mix in eggs then mix in vanilla and rum extract. With mixer set on low speed slowly add in flour mixture and mix just until combined.

3. Scoop dough out 1 1/2 Tbsp at a time and shape into balls.

4. In a small bowl whisk together 1/4

cup granulated sugar, nutmeg and cinnamon and roll dough balls into mixture to evenly coat. Place 2-inches apart parchment paper lined baking sheets. Bake in preheated oven 9 - 10. Cool on baking sheet several minutes then transfer to a wire rack to cool completely.

DOUBLE

CHOCOLATE

COOKIES

INGREDIENTS

1/2 cup unsalted butter, softened to room temperature

1/2 cup granulated sugar

1/2 cup packed light or dark brown sugar

1 large egg, at room temperature 1 teaspoon pure vanilla extract 1 cup all-purpose flour

1/2 cup + 2 Tablespoons

unsweetened cocoa powder

1 teaspoon baking soda

1/8 teaspoon salt 2 Tablespoons milk

1 cup mini or regular size semisweet chocolate chips

1 cup confectioners' sugar, for rolling

INSTRUCTIONS

1. In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the granulated sugar and brown sugar and beat on medium high speed until fluffy and light in color. Beat in egg and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed.

2. In a separate bowl, whisk the flour, cocoa powder, baking soda and salt together until combined. On low speed, slowly mix into the wet ingredients until combined.

3. Switch to high speed and beat in the milk, then the chocolate chips. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 3

hours.

4. Remove cookie dough from the refrigerator and allow to sit at room temperature for 20.

5. Preheat oven to 350°F (177°C). Line two large baking sheets with

parchment paper or silicone baking mats. Set aside.

6. Scoop and roll balls of dough, about 1.5 tablespoons of dough each, into balls. Roll each ball generously in the confectioners' sugar and place on the baking sheets.

7. Bake the cookies for 8-9 minutes.

Allow to cool for 5 minutes on the cookie sheet. Transfer into a cooling rack to cool completely.

STUFFED COOKIES

INGREDIENTS

1 cup unsalted butter, room

temperature

1¼ cups granulated white sugar 2 large eggs

1/2 cup unsweetened dutch

processed cocoa powder

2¼ cups all-purpose flour

1/4 tsp salt

1 tsp baking powder

1 cups semi-sweet chocolate chunks 8 chocolate dipped marshmallows, cut in half

¼ cup crushed candy cane pieces

INSTRUCTIONS

1. Preheat the oven to 350F. Line two baking sheets with parchment paper or silicone baking mats.

2. Cream the butter and sugar on medium-high speed in stand mixer with paddle attachment until light and fluffy, about 2-3 minutes. Mix in the eggs. Add in the cocoa powder and mix on low speed until completely incorporated.

3. Add the flour, salt and baking powder to the bowl and mix on low speed until just incorporated.

Refrigerate the dough for about 30

minutes.

4. Using a 1.5 tbsp cookie scoop, scoop

8 dough balls onto each baking sheet, spacing them each about 2 inches apart. Flatten each dough ball with the palm of your hand.

5. Place a marshmallow half in the middle of each dough round. Scoop 1.5 tbsp of cookie dough and put on top of one of the cookies. Using your hands, spread the top dough ball over the marshmallow half until it is completely covered in chocolate cookie dough. Seal the remaining dough balls the same way with the remaining dough.

6. Gently press about 5-6 chocolate chunks on the surface of each cookie.

Sprinkle a heaping ½ tsp crushed

candy cane pieces over surface of cookie dough. Bake about 12

minutes until cookies are set and cooked. Let cookies cool directly on baking sheets before removing.

PEPPERMINT

COOKIES

INGREDIENTS

8 ounces semisweet chocolate chips or roughly chopped chocolate bar 4 tablespoons unsalted butter

⅔ cup flour

½ teaspoon baking powder

½ teaspoon kosher salt

2 eggs

¾ cup packed brown sugar

1 teaspoon vanilla extract

12 ounces semisweet chocolate

chunks

8 ounces white chocolate chips or white candy melts

1 and ¼ cups crushed candy canes ⅓ cup sugar pearls or other sprinkles

INSTRUCTIONS

1. Preheat the oven to 350 degrees.

Heat the 8 ounces of semisweet chocolate and butter in a bowl in the microwave at 30 second increments, stirring between each, until just melted.

2. In another bowl, whisk together the flour, baking powder and salt. In a mixing bowl, beat the eggs, brown sugar, and vanilla extract on high speed until light and fluffy. Reduce the speed to low; beat in the melted chocolate. Mix in the flour mixture until just combined. Stir in chocolate chunks.

3. Drop heaping tablespoons of dough 3

inches apart onto baking sheets lined with parchment. Bake until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on baking sheet for 10 minutes then transfer to a wire rack to cool completely.

4. After the cookies have cooled melt the white chocolate in the microwave

- heat at 30 second increments until just melted. Pour the chocolate into a resealable bag; snip the tip off one of the corners to make a piping bag.

5. Squeeze the chocolate out of the bag onto the cookies in a decorative pattern then sprinkle evenly with candy canes and sprinkles. Let the

cookies dry for at least one hour.

FROSTED COOKIES

INGREDIENTS

COOKIES

1/2 cup unsalted butter, softened (1

stick)

1/2 cup granulated sugar

1/2 cup light brown sugar, packed 1 large egg

2 tablespoons cream

1 1/2 teaspoons vanilla extract 1 3/4 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt, or to taste FROSTING

6 ounces cream cheese, softened

1/4 cup (half of 1 stick) unsalted butter, softened

1 1/2 cups confectioners' sugar, sifted

1/4 teaspoon salt, or to taste sprinkles, to taste

INSTRUCTIONS

COOKIES

1. In the bowl of a stand mixer fitted with the paddle attachment, add the butter, sugars, and beat on medium-high speed until creamed and well combined, about 3 to 4 minutes.

2. Stop, scrape down the sides of the bowl, and add the egg, vanilla, and beat on medium-high speed until well combined, about 2 minutes.

3. Stop and scrape down the sides of the bowl, and add the cream, and beat on medium-high speed until well combined, about 1 minute.

4. Scrape down the sides of the bowl, and add the flour, baking soda, salt,

and beat on low speed until just combined, about 1 minute.

5. Using a 2-tablespoon cookie scoop or your hands, form approximately 15 equal-sized mounds of dough.

Place mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 3 hours, up to 5 days. After chilling, flatten each mound about half the original height.

6. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2

inches apart and bake for about 8

minutes or until edges have set and tops are just set, even if slightly

undercooked and glossy in the center.

Allow the cookies to cool on baking sheet completely before frosting.

FROSTING

1. In a large bowl add the cream cheese, butter, and beat with an electric mixer on high-speedy until fluffy, about 2 minutes.

2. Add the confectioners' sugar, salt, and beat until smooth and

incorporated, about 2 minutes.

3. Add about 2 to 3 tablespoons of frosting to each cookie, and spread into a smooth, flat layer using a knife, keeping a bare 1/4-inch perimeter.

4. Add sprinkles to each cookie, to taste.

CARAMEL COOKIES

INGREDIENTS

1/2 cup unsalted butter, softened 3/4 cup brown sugar

1/3 cup molasses

2 eggs

1 teaspoon vanilla extract

1 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

2 1/2 cups flour

20 salted caramel chocolate candies

INSTRUCTIONS

1. Line a cookie sheet with parchment paper or a silicone baking mat.

2. Cream butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add molasses and mix until mixture is smooth. Add eggs and vanilla and beat until combined. Mix in baking soda, salt, ginger, cinnamon, nutmeg, cloves, and flour. Mix until a smooth dough forms.

3. Chill dough for 30-45 minutes.

4. Scoop 2 tablespoon balls of dough.

Place a candy in the center and wrap the dough over it, rolling between your hands to form a ball. Make sure

the candy is not showing. Place the cookie dough balls on prepared cookie sheet.

5. Chill dough for at least 2 hours.

6. Preheat oven to 350°F. Line a second cookie sheet with parchment or a silicone baking mat. Split cookie dough balls evenly between the cookie sheets. Bake cookies for 11-14 minutes, until they are no longer glossy in the center and the bottoms are just getting golden brown.

7. Cool completely before removing from cookie sheets.

DARK COOKIES

INGREDIENTS

8 ox dark chocolate (chopped)

3 tbsp unsalted butter

¼ cup all-purpose flour

¼ tsp baking powder

2 large eggs

½ cup light brown sugar

INSTRUCTIONS

1. Melt chocolate and butter in a bowl over a pot with simmering water or in the microwave. Cool to room temperature.

2. In a small bowl, whisk together sugar and eggs. Add to chocolate and mix until well combined. Add flour and baking powder and mix until

combined. Chill in the fridge for approx. 30mins.

3. Preheat oven to 350F and line 2

baking sheets with parchment or silicone mats.

4. Using a medium cookie scoop (1½

Tbsp), scoop batter onto cookie sheet and place 6 to a sheet.

5. Bake for approximately 11 mins, until cookies are cooked on the edges but still soft in the center. Cool completely on baking sheets.

CHOCOLATE&STRAWBERRY

COOKIES

INGREDIENTS

COOKIES

16.5oz chocolate cake mixes

4 large eggs

1/3 cup oil

FROSTING

1/4 cup white chocolate chips

1 tbsp milk

1/4 cup strawberry puree

1/4 cup butter, room temperature 1/2 tsp vanilla

3-4 cups powdered icing sugar

red or pink gel food coloring

GANACHE

1/4 cup strawberry puree

1 1/2 cups chopped semisweet

chocolate

1/8 cup milk or cream

sprinkles or non-pareils

INSTRUCTIONS

COOKIES

1. Preheat oven to 400 degrees F.

2. In the bowl of a stand mixer, combine cake mixes, eggs and oil and beat on medium until combined.

3. Roll cookies into 1" balls and place 2" apart on a lightly greased baking sheet or parchment paper. Bake for 7-8 minutes, until slightly puffed and tops look dry and set. Set aside to cool completely.

FROSTING

1. In a small bowl, melt together the white chocolate and milk in the microwave in 30 second intervals on

low heat. Set aside to cool to room temperature.

2. In the bowl of a stand mixer, combine puree, butter and vanilla and beat until smooth. Add chocolate and beat until combined.

3. Add the sugar, one cup at a time, and beat on low until combined after each addition. Add red or pink gel food coloring. Beat on high for 2-3

minutes until light and fluffy. Set aside.

GANACHE

1. Combine puree, chocolate and milk in a small pot over low heat. Cook and stir over low heat until smooth.

2. Set aside to cool until it thickens to a

spreadable consistency.

ASSEMBLY

1. Line 2 baking sheets with plastic wrap. Put half of the cookies on each sheet, with the bottom facing up.

2. Spread or pipe frosting on all of the cookies on one baking sheet. Set baking sheet in the fridge while you do the other cookies.

3. Spread the ganache on all of the cookies on the other baking sheet.

Remove cookies from the fridge and place one cookie from each sheet together, frosting and ganache to the inside.

PEANUT BUTTER

COOKIES WITH

CHOCOLATE

INGREDIENTS

1 cup dates, packed and pitted (soaked in warm water for 10

minutes, then drained)

1 medium ripe banana

2 Tbsp salted creamy peanut butter 1 cup almond meal 1 cup rolled oats 1/4 cup peanut butter chips

1/4 cup dairy free semisweet

chocolate chips

INSTRUCTIONS

1. Add dates to a food processor and pulse until small bits remain.

2. Add banana and peanut butter and mix again until combined, scraping down the sides as needed.

3. Next add the almond meal and rolled oats and pulse until a loose dough is formed. Scrape the dough into a mixing bowl. Add in chocolate and peanut butter chips, then chill dough for 10 minutes and preheat oven to 350 degrees F.

4. Scoop out 1 tbsp amounts of your cookie dough and form into loose discs, then arrange on a parchment-lined baking sheet. Bake for 15-18

minutes or until golden brown and somewhat firm to the touch. Remove and let set for a few minutes on the pan, then carefully transfer to a plate or cooling rack to cool. Serve immediately.

M&M COOKIES

INGREDIENTS

115 grams (1/2 cup / 1 stick)

unsalted butter, room temperature 3/4 cup (140 grams) brown sugar 1 teaspoon vanilla extract

1 large egg

1 and 1/4 cup (175 grams) plain flour

1/2 teaspoon baking soda

1 teaspoon cornflour

13 plain Oreo biscuits

1/2 cup plain M&M's + extra for decorating

INSTRUCTIONS

1. Prepare your round 23cm / 9 inch baking tin by greasing with butter and lining with baking or parchment paper.

2. Preheat the oven to 180 (360 F). In a large mixing bowl, cream the butter and sugar for 3-4 minutes with an electric beater or until pale and creamy. Add the vanilla and the egg and beat again until combined. Sift in the flour, baking soda and cornflour and gently fold with a wooden spoon or spatula.

3. Divide the dough into two and press half of the cookie dough into the bottom of your pan. Spread it out

with your hands so there are no gaps

– go right into the corners. Place the Oreos on top of the cookie dough and press them down slightly so they stick.

4. Add the M&M's to the other half of the cookie dough and mix through.

Then grab small pieces or blobs of the cookie dough and place them all over the Oreos. Spread the cookie dough out gently with your hands so the Oreos are fully covered. Pop into the oven for approximately 20-22

minutes or until golden brown on top.

Press a few extra M&M's gently into the top while it's still warm. Then leave the cake to cool for 15 minutes

and then pop it onto a wire rack to cool completely.

CHERRY COOKIES

INGREDIENTS

1/2 cup butter softened

1/2 cup margarine softened

2 cup all-purpose flour

3/4 cup powdered sugar

1 tsp vanilla extract

21 oz cherry pie filling (1 can) 1/2 cup milk chocolate chips or white chocolate chips

INSTRUCTIONS

1. Preheat oven to 325F degrees and line a baking sheet with parchment paper.

2. With a table top or hand mixer, whip butters together in a large bowl on medium high speed until fluffy, roughly 2-3 minutes.

3. Add vanilla to butter, then beat for 30 seconds.

4. Sift together flour and sugar, then add to the bowl with the butter. Beat on medium until dough beings to clump, then use your hands to finish mixing until a soft, smooth dough is formed.

5. Roll dough into 1 inch balls, then place on parchment covered baking

sheet 2 inches apart.

6. Using your thumb or the bottom of a tablespoon measuring spoon, gently press in the center of each cookie so it forms a well. Scoop 2-4 cherries on to each cookie.

7. Bake for 12-15 minutes. Allow cookies to cool for 5 minutes on the baking sheet, then transfer to an wire rack. Allow to cool completely.

8. Heat chocolate chips per package instructions, then drizzle across cookies. Let chocolate cool

completely before serving or storing cookies in an air tight container.

SHORTBREAD

INGREDIENTS

1 ¼ cups flour

¼ cup sugar

½ cup room temperature butter

¼ tsp vanilla

1 tbs dried egg whites

2tbs water

pastry pansies

INSTRUCTIONS

1. Preheat oven to 325 degrees. Pick flowers, rinse and pat dry. Put on paper towel to finish air drying. Put flour and sugar in a large bowl. Mix together. Using a pastry cutter, cut in butter and vanilla until mixture resembles fine crumbs and starts to cling together.

2. Gather up crumbs into a ball and kneed together until smooth.

3. Roll out dough just of ¼" thick. Cut with cookie cutter. Put cookies 2"

apart on parchment lined baking sheet and bake for 30 minutes, until the bottom and sides are just starting to slightly brown and center of top is

firm.

4. Take out of oven and cool on baking sheet. Combine dried egg whites and water in small bowl.

5. When cookies are cooled brush egg white mixture on one cookie at a time and top with pansy. Use your fingers to press the pansy down in the middle and smooth out all petals so they are firmly stuck to the cookie.

6. Put a thin layer of egg white mixtrue on top of the pansy and smooth.

Sprinkle lightly with sugar. Return to parchment lined baking sheet. Bake at 325 degrees for 5 minutes.

Remove from oven.

7. With your finger smooth out any

petals that have shrivelled up. Set out on a cooling rack until the top of the cookie is completely dry.

MARSHMALLOW

COOKIES

CHOCOLATE

CREAM

INGREDIENTS

1 1/2 cups (200g) gluten free self raising flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup (110g) unsalted butter at room temperature

1/2 cup (100g) packed brown sugar 1/4 cup (50g) white sugar

1 egg

1/2 teaspoon vanilla 3/4 cup (120g) of chocolate chips bag of large marshmallows

chocolate cream

INSTRUCTIONS

1. Preheat oven to 375F/190C. Line cookie sheets with foil and spray with cooking spray.

2. In a medium mixing bowl, whisk together flour, baking soda and salt.

Set aside.

3. In another bowl or in a mixer, cream together the butter, brown sugar and white sugar until pale and fluffy.

4. Add the egg and mix until combined.

Scrape down the bowl of the mixer with a spatula, add vanilla and beat until integrated.

5. On a low speed or using a large spoon, pour the butter and sugar mixture into the bowl of the flour

mixture. Fold in the chocolate chips.

6. Take heaping tablespoons of the dough, roll into a ball, and place them on the greased cookie sheet a few inches apart to allow for

spreading. Gently flatten the cookies with your fingers making an

indentation in the middle of each one.

7. Place a teaspoon of chocolate cream in the center of each cookie, then top with a marshmallow that has been cut in half with kitchen scissors.

8. Bake the cookies for 8 to 10 minutes.

MARMALADE

COOKIES

INGREDIENTS

175g unsalted butter, softened 200g castor sugar

2 large eggs

1 tsp vanilla extract

400g plain flour

1 tsp baking powder

1/4 tsp salt

extra flour for dusting

icing sugar for dusting

BUTTER ICING

140g butter

260g icing sugar

1/4 tsp vanilla extract a few drops of orange gel colouring 3 tbsp milk

INSTRUCTIONS

1. Cream the butter and castor sugar until pale and soft. Add the eggs and vanilla extract and mix in.

2. Mix the flour, baking powder and salt in a bowl, then add this to the egg mixture. Mix gently until the dough comes together and everything is combined.

3. Wrap the dough in plastic wrap and refrigerate for at least an hour.

4. Preheat your oven to 180°C and line a baking tray with baking paper. Dust the surface with flour, pop the chilled dough on top and dust with a little more flour. Roll the dough out to a thickness of 5mm and use a cookie

cutter to cut out the desired shape.

Pop the shapes onto your prepared tray, leaving a little room in between for expansion.

5. Baking time will depend on the size of your cookies. Pop the tray in the oven for 6 minutes, then rotate the tray 180 degrees and bake for a further 4-6 minutes, until the cookies are starting to colour and are golden at the bottom. Place on a cooling rack and set aside to cool.

BUTTER ICING

1. Cream the butter until soft. Sift in the icing sugar and beat in until

combined. Mix in the vanilla extract.

Add a few drops of orange gel

colouring.

2. Add 2 tablespoons of milk and beat to incorporate.

3. Spread the icing onto the cooled cookies and sandwich them together.

APPLE COOKIES

INGREDIENTS

COOKIES

2 1/2 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

3/4 tsp ground cinnamon

1/4 tsp ground nutmeg

1 cup peeled and shredded apple 1 tbsp lemon juice

1/2 cup unsalted butter, softened 1 cup packed light-brown sugar 1 large egg

1 tsp vanilla extract

1/2 cup frozen apple juice

concentrate, thawed but still cold FROSTING

1/2 cup packed light-brown sugar 1/4 cup butter

2 1/2 tbsp apple juice concentrate 1/8 tsp salt

2 1/2 cups powdered sugar

1/2 cup finely chopped pecans

Sea salt for sprinkling

INSTRUCTIONS

COOKIES

1. Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg for 20 seconds, set aside. In a separate bowl, toss shredded apple with lemon juice, set aside.

2. In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter and brown sugar until cream. Mix in egg and vanilla extract. Mix in half of the flour mixture, then with mixer running on low speed, slowly add in apple juice concentrate, then mix in

remaining half of the flour mixture.

Fold in shredded apples. Scoop dough out with a medium 1 1/2-inch cookie scoop and drop onto

parchment paper lined baking sheets spacing cookies 2-inches apart. Bake in preheated oven 11 - 12 minutes.

Cool on baking sheet several minutes then transfer to a wire rack to cool completely.

FROSTING

1. In a small saucepan combine brown sugar, butter, apple juice concentrate and salt. Heat mixture over medium heat and cook, whisking constantly, until sugar has dissolved. Remove from heat and whisk in powdered

sugar until smooth.

2. Spread over and immediately sprinkle with pecans and salt.

HAZELNUT

COOKIES

INGREDIENTS

½ cup hazelnut meal

¾ cup all-purpose flour

¼ teaspoon salt

¼ teaspoon baking soda

½ teaspoon baking powder

4 tablespoons unsalted butter, cold ¼ cup heavy cream

1 large egg yolk

DRIZZLE

⅓ cup dark chocolate chips

2 teaspoons coconut oil

INSTRUCTIONS

1. Preheat the oven to 400F.

2. In a medium bowl, whisk together the hazelnut meal, flour, salt, baking soda and powder.

3. Next, dice the butter, and add it to the flour mixture. Work the butter into the flour using your fingers or a pastry blender.

4. Stir in the heavy cream and egg yolk until a soft dough forms.

5. Scoop out 12 balls of dough, rolling in your hand lightly to form balls.

6. Place on a baking sheet lined with parchment and bake for 10 minutes.

7. Let cookies cool on the pan for 5

minutes and then move to a wire rack

to cool completely.

DRIZZLE

Heat the chocolate chips and coconut oil at 50% power in the microwave, stirring every 20 seconds until melted. Drizzle the chocolate over the cookies with a spoon.

FUDGE-PEANUT

BUTTER COOKIES

INGREDIENTS

COOKIES

½ cup (1 stick) unsalted butter ¼ cup creamy peanut butter

1 cup firmly packed light or dark brown sugar

1 egg, at room temperature

1 teaspoon vanilla

2 ¼ cups all purpose flour

1 teaspoons baking powder

¼ teaspoon baking soda

½ teaspoon salt

GANACHE

3 tablespoons corn syrup 6 ounces heavy cream

12 ounces dark chocolate, chopped into small pieces

½ teaspoon vanilla extract

TOPPING

chopped peanuts

toffee chips

INSTRUCTIONS

1. Preheat oven to 375 degrees F.

2. In a large bowl, cream butter and peanut butter until fluffy, about 2

minutes.

3. With mixer on low, add in sugar, eggs and vanilla until well

combined.

4. In a separate bowl, whisk together flour, baking powder, baking soda and salt.

5. Add flour mixture to peanut butter mixture and stir until combined.

Place plastic wrap directly on top of the dough in the bowl to keep it from drying out and chill for 2 hours.

6. Roll dough out on a floured surface

and cut into desired shapes, flouring your cookie cutter between cuts.

7. Place cut out cookies onto a greased cookie sheet or on a sheet lined with a silpat or parchment.

8. Bake about 8-10 minutes or until cookies are lightly browned and set.

Cool on cookie sheets for a few minutes until set, then transfer to a wire rack to finish cooling.

GANACHE

1. In a small saucepan, combine the corn syrup and heavy cream.

2. Bring to a simmer and add the chocolate. Stir until smooth. Remove from heat and add the vanilla.

3. Spread about 2 teaspoons of ganache

evenly over each cookie. Sprinkle with chopped peanuts, toffee chips or a mixture of both.

4. Refrigerate cookies in a single layer on a tray to fully set the ganache.

Once they're firm, you can stack them up and store in the refrigerator in an airtight container.

RED VELVET

SHORTBREAD

INGREDIENT

1 1/4 cups all-purpose flour

1/3 cup granulated white sugar 2 tablespoons unsweetened cocoa powder

1/4 teaspoon salt

1/2 cup butter, (cold) cut up into chunks

1 tablespoon red food coloring 3 ounces white chocolate (with cocoa butter), coarsely chopped 1 1/2 teaspoons shortening

festive sprinkles

INSTRUCTIONS

1. Preheat oven to 325 degrees F. In a food processor, combine flour, sugar, cocoa powder, and salt. Cover and process with on/off turns until combined. Add butter and red food coloring. Process with on/off turns until mixture resembles fine crumbs.

Then continue to process until mixture begins to clump together.

2. Scoop dough onto a lightly floured surface and knead lightly until nearly smooth. Roll or pat dough to a 1/2-inch thickness. Using a floured 1-1/2-inch round cutter, cut out dough.

Place cutouts 1 inch apart on an ungreased cookie sheet. Press scraps

together and reroll.

3. Bake in the preheated oven for 20 to 25 minutes or until centers are set.

Transfer cookies to a wire rack and let them cool.

4. In a heavy small saucepan, melt white chocolate and shortening over low heat, stirring constantly. Dip half of each cookie into melted chocolate.

Sprinkle with festive sprinkles, nonpareils or chopped pistachios.

Let stand on waxed paper until set.

HOT CHOCOLATE

COOKIES

INGREDIENTS

1 cup flour

½ cup corn starch

½ cup powdered sugar

3 tablespoons cocoa powder

12 tablespoons butter, softened 1 teaspoon vanilla

1 tablespoon milk

TOPPING

½ cup semi sweet chocolate chips 3 tablespoons milk

⅓ cup mini marshmallows

¼ cup crushed candy canes

INSTRUCTIONS

1. Whisk together flour, corn starch, powdered sugar, and cocoa powder.

Add butter, vanilla, and milk and mix to combine. Cover and chill for 30

minutes.

2. Preheat oven to 350. Roll dough into 1½ inch balls and place 2-3 inches apart on a greased baking sheet.

Gently smash the dough balls with the palm of your hand to flatten slightly.

3. Bake for 10-12 minutes. Allow to cool on baking sheet.

4. Once the cookies have cooled, prepare the topping. Microwave chocolate chips and milk in a

microwave-safe bowl on half power for 2 minutes. Stir, then return to microwave on half power for 20

seconds at a time, stirring after each, until smooth. Spread over cookies.

5. Top with mini marshmallows and crushed candy canes.

COOKIE BARS

INGREDIENTS

COOKIE

115 grams unsalted butter, softened 90 grams brown sugar

50 grams caster sugar

1 teaspoon vanilla extract

1 large egg

175 grams plain flour

1/2 teaspoon baking soda

1 teaspoon cornflour

110 grams milk or dark chocolate chips

60 grams smooth peanut butter

MARSHMALLOW FLUFF

4 egg whites, room temperature 200 grams caster sugar

1/4 teaspoon cream of tartar

1 teaspoon vanilla extract

TOPPING

150 grams good quality dark

chocolate

INSTRUCTIONS

1. Preheat the oven to 180 (360 F).

Grease and line a 9 inch square baking tin. In a large mixing bowl, beat the butter and sugar with an electric mixer until combined. Add the vanilla extract and egg and continue to beat until soft and creamy. Sift in the flour, baking soda and cornflour. Gently fold until dough starts to come together.

2. Throw in the chocolate chips and fold through. Place all the dough into your prepared tin and press down and spread out as even as possible.

3. Place in the oven for 18 - 20 minutes or until golden brown. Leave to cool

completely.

MARSHMALLOW FLUFF

1. Fill a medium saucepan with a few inches of water and pop on a medium heat. In a small heatproof bowl, add the eggs whites, caster sugar and cream of tartar.

2. Whisk together. Then pop the bowl over the saucepan. As the egg whites heat, whisk gently. Heat the egg whites to 50 C / 120 F which you can test by sticking a candy thermometer into the mixture - should be around 5-6 minutes or so.

3. Remove the bowl from the saucepan and place the mixture in the base of a stand mixer and beat on medium

speed for approximately 5 minutes or until the mixture is fluffy, white and voluminous. Add the vanilla and beat for 30 seconds or so.

4. Spread the peanut butter over the chocolate chip cookie. Pour over the marshmallow fluff and gently smooth the top with a spatula. Melt the chocolate in the microwave, stirring in-between 20 seconds bursts and then pour over the top. Refrigerate for at least 30 minutes or until the chocolate is set. Cut and serve.

DIPPED COOKIES

WITH CHOCOLATE

INGREDIENTS

8 oz cream cheese

1/2 cup butter

1 cup granulated sugar

2 eggs

2 tsp vanilla extract

2 1/2 cups flour

2 tsp baking powder

1/2 tsp salt

chocolate melts

INSTRUCTIONS

1. Beat cream cheese and butter together. Add sugar to the butter mixture and cream together until mixture is smooth.

2. Beat in the eggs and vanilla.

3. In a separate bowl, whisk together the flour, baking powder and salt.

Gradually add the dry ingredients to the butter mixture and mix until well combined.

4. Drop by rounded tablespoons onto an ungreased cookie sheet.

5. Bake at 350 degrees for 10-12

minutes.

6. Melt the chocolate as it says on the package.

7. Dip in the melted chocolate.

COOKIE BALLS

INGREDIENTS

1 package cream cheese, softened 70 vanilla wafers, finely crushed 3 tablespoons caramel ice cream topping

4 (4-ounce) package semi-sweet chocolate, broken into pieces, melted

1/4 cup chopped pecans

INSTRUCTIONS

1. Mix first 3 ingredients until blended.

2. Shape into 42 (1-inch) balls. Freeze for 10 minutes.

3. Dip balls in melted chocolate and place in a single layer in a shallow waxed paper-lined pan.

4. Sprinkle with nuts. Refrigerate 1

hour or until firm.

GERMAN COOKIES

INGREDIENTS

COOKIES

1 1/4 cups (5.6 ounces) all-purpose flour

1/3 cup unsweetened Dutch-process cocoa powder

1 teaspoon baking powder

1/4 teaspoon salt

1 stick (4 ounces) unsalted butter, at cool room temperature

3/4 cup lightly packed dark brown sugar 1/4 cup granulated sugar

1 large egg

1 large egg yolk 1/2 teaspoon vanilla extract

1 cup semisweet chocolate chips TOPPING

1/2 cup evaporated milk

1/2 cup granulated sugar

1 large egg yolk

4 tablespoons (2 ounces) unsalted butter 1/2 teaspoon vanilla extract

1/2 heaping cup sweetened shredded coconut

1/2 cup chopped pecans

2 ounces semisweet chocolate, melted

INSTRUCTIONS

COOKIES

1. Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.

2. In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt.

3. In the bowl of an electric mixer, beat the butter, brown sugar, and

granulated sugar on medium-high speed until well combined and

smooth. Add the egg, egg yolk, and vanilla and beat until combined. On low speed gradually add the flour mixture. Fold in the chocolate chips with a rubber spatula.

4. Using a medium spring-loaded cookie scoop, drop the dough by 1

1/2 tablespoon rounds onto the prepared baking sheets.

5. Bake for about 10 minutes. Let them cool on baking sheets for 10 minutes before removing the cookies to wire racks to cool completely.

TOPPING

1. In a small saucepan set over medium heat combine the milk, sugar, egg yolk, and butter.

2. Cook, stirring frequently, until the mixture has thickened, about 10

minutes. Remove from heat and stir in the vanilla, coconut, and pecans.

Let cool until thick enough to spread

on top of the cooled cookies.

3. Drizzle the melted chocolate all over the cookies. Let everything set for at least 15 minutes before serving.

CANDY CUPS

COOKIES

INGREDIENTS

12 oz white chocolate chips or chopped white chocolate

8 regular Oreos

2 oz cream cheese

INSTRUCTIONS

1. Place the chocolate in a large heatproof mixing bowl over hot

water(bain marie). Stir the chocolate with a clean spatula until it is completely melted and smooth. Turn off stove but keep chocolate bowl over the water pot so the chocolate does not cool down.

2. Add about 1/2 tsp of melted chocolate to the bottom of each mold.

Bang the bottom of your silicone pan against the counter a few times so that the chocolate spreads evenly across the bottom of each mold.

3. Using the back of a small spoon, dip it into the bowl of melted chocolate

and then use the back of the spoon to coat the inner sides of each mold, making sure not to leave any crevice uncovered. Place into fridge to harden for about 20 minutes.

FILLING

1. Add Oreos and cream cheese to food processor and mix until cookies have become small crumbs, and thick paste forms.

2. Remove chocolate shells from fridge once they have hardened. Add about 1 tsp of cookies and cream mixture to each candy mold. Leave a little room at the top to add more chocolate to seal the shells.

3. Spoon a little more chocolate into

each shell to cover the surface. Bang the bottom of silicone pan against counter a few times to smooth out the surface of the candy cups. Place in the fridge for about 20 minutes.

GINGERBREAD

WITH CARAMEL

INSTRUCTIONS

COOKIE DOUGH

3 cup gluten free flour

1 ½ tsp. baking powder

¾ tsp. baking soda

¼ tsp. salt

1/2 tbsp. ginger

2 tsp. cinnamon

¼ tsp. ground cloves

1/3 cup + 1 tbsp. grade b maple syrup

¼ cup blackstrap molasses

4 tbsp. applesauce

2 tsp. vanilla extract 1 egg

CREAM

8 medjool dates, pitted

4 oz. cream cheese, softened

1 tsp. vanilla

DRIZZLE

6 medjool dates, pitted

1/4 c. water

INSTRUCTIONS

1. Preheat oven to 350F.

2. Mix the dry ingredients in one bowl.

Mix wet in another. Add dry to wet and mix only until combined.

3. Using a small cookie scoop, scoop the dough into a mini muffin pan.

4. Bake the cookies for about 12-14

minutes. Gently press center to create a cavity. Cool completely before filling.

CREAM

1. Using your high speed blender or food processor, blend together the dates, cream cheese and vanilla until smooth.

2. Spoon a tbsp of caramel cream cheese into each cookie cup.

DRIZZLE

1. Blend together dates and water until smooth. Add to a ziplock bag and snip the corner.

2. Drizzle over each cookie cup.

PIES

COCONUT PIE

INGREDIENTS

1/2 cup sugar

1/4 cup cornstarch

2 cups whole milk

4 egg yolks

1 whole egg

3 tablespoons unsalted butter

1 cup toasted coconut, plus more GARNISH

1 teaspoon vanilla extract

1 9-inch pie crust, baked according to package directions

fresh whipped cream or meringue, for topping

INSTRUCTIONS

1. Combine the sugar and cornstarch in a heavy saucepan.

2. Whisk together the milk, egg yolks, and whole egg. Gradually whisk egg mixture into sugar mixture; bring to a boil over medium heat, whisking constantly. Boil 1 minute; remove from heat.

3. Stir in butter, 1 cup coconut, and vanilla. Cover with plastic wrap, placing plastic wrap directly on filling in pan; let stand 30 minutes.

4. Spoon custard mixture into prepared crust, cover and chill 30 minutes or until set.

5. Top with whipped cream or

meringue. If using meringue, bake for 12 to 15 minutes in pre-heated 325oF

oven until golden.

TURKEY PIE

INGREDIENTS

4 cups cooked turkey meat, chopped 1 large onion, chopped

1 can cream of chicken soup

2 tablespoons ranch dressing

1 cup milk

3 cup shredded cheddar cheese

1 package frozen biscuits

INSTRUCTIONS

1. Sauté the onion until tender.

2. Combine in a small bowl the all the ingredients except the cheese and biscuits.

3. Stir this mixture, then place it into a baking dish and bake for 15 minutes at 350°F.

4. Remove the baked mixture from the oven and sprinkle the shredded cheese on it. Put a layer of frozen biscuits on top of this. Bake for about 20 – 30 minutes longer.

LEMON MERINGUE

PIE

INGREDIENTS

1 cup white sugar

2 tablespoons all-purpose flour 3 tablespoons cornstarch

1/4 teaspoon salt

1 1/2 cups water

2 lemons, juiced and zested

2 tablespoons butter 4 egg yolks, beaten

1 (9 inch) pie crust, baked

4 egg whites

6 tablespoons white sugar

INSTRUCTIONS

1. Preheat oven to 350 degrees F (175

degrees C).

2. In a medium saucepan, whisk together 1 cup sugar, flour,

cornstarch, and salt. Stir in water, lemon juice and lemon zest.

3. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture.

4. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick.

Remove from heat. Pour filling into

baked pastry shell.

5. To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.

6. Bake in preheated oven for 10

minutes, or until meringue is golden brown.

TACO PIE

INGREDIENTS

1 sheet puff pastry

1 package Taco Bell seasoning mix 1 pound ground beef

1 cup chopped onion

1 cup salsa

1 cup shredded lettuce

1 medium tomato, chopped

1 cup sharp cheddar cheese,

shredded

Sour cream

INSTRUCTIONS

1. Place puff pastry on the bottom of a greased pie tin.

2. In a medium skillet, cook beef and onions until beef is browned and cooked through; Drain.

3. Add Salsa and taco seasoning.

4. Cook until bubbly.

5. Pour into crust; Bake for 25 minutes, or until crust is golden brown.

6. Let cool for 5 minutes.

7. Top with cheese, lettuce, and tomatoes.

8. Cut and serve with sour cream.

TURKEY SKILLET

PIE

INGREDIENTS

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

Coarse salt and freshly ground pepper

1 tablespoon vegetable oil

1 red bell pepper, thinly sliced 1 medium white onion, thinly sliced 8 ounces button mushrooms, trimmed and sliced

1 1/2 pounds ground turkey

2 tablespoons tomato paste

1 tablespoon chili powder

1 can (14.5 ounces) diced tomatoes 3 tablespoons unsalted butter

1/3 cup buttermilk

1 1/2 cups grated cheddar cheese

INSTRUCTIONS

1. Preheat oven to 425 degrees F. In a bowl, whisk together flour, baking powder, baking soda, and 1/4

teaspoon salt.

2. In a large, heavy ovenproof skillet, heat oil over medium-high.

3. Add bell pepper, onion, and mushrooms. Cook, stirring, until tender, 8 to 10 minutes.

4. Season with salt and pepper. Add turkey, tomato paste, and chili powder to skillet. Cook, stirring, until meat is no longer pink, about 3

minutes. Add tomatoes (with liquid); cook until some of the liquid has reduced, about 3 minutes. Season

with salt and pepper. Remove from heat.

5. Cut butter into flour mixture with a pastry cutter or two knives until mixture resembles coarse meal. Stir in buttermilk and cheddar just until incorporated.

6. Divide batter into 9" pieces, and place on top of turkey mixture. Bake until biscuits are golden brown, about 20 minutes.

VEGETARIAN

SHEPHERD’S PIE

INGREDIENTS

2 (11-oz) packages meat crumble 1 Tbsp. olive oil

salt & pepper

2 (16-oz) cans green beans, drained 21 (10.75 oz) cans condensed tomato soup

2-3 cups mashed potatoes, instant or homemade

½ cup grated cheddar cheese

INSTRUCTIONS

1. Preheat oven to 350oF. Spray a casserole dish or 9x13" dish with cooking spray and set aside.

2. In a large skillet over medium heat, warm olive oil and add frozen meat crumble. Stir until all big pieces are separated and warmed through.

3. Add in drained green beans and condensed tomato soup. Stir together and season with salt and pepper if necessary.

4. Pour mixture into casserole dish and top with mashed potatoes. Spread mashed potatoes in an even layer and top with cheese.

5. Place in preheated oven and bake for

about 30 minutes, or until heated through and cheese is melted on the top.

6. Take out from oven and let sit for a few minutes.

FRESH MINT PIE

INGREDIENTS

CRUST

34 Oreo cookies (about 16 oz,

regular or mint-flavored)

21 oz (5 TBSP) unsalted butter FILLING

1 cup packed mint leaves (about 1

ounce, or 30 grams)

11 cups heavy cream

5 egg yolks

3 egg whites

3 cup granulated sugar

Green food coloring

Whipped cream, for decorating

chocolate curls, for decorating

INSTRUCTIONS

CRUST

1. Preheat the oven to 350 degrees F

and spray a 9- or 10-inch tart pan with 2 sides with nonstick cooking spray. Place the cookies in a food processor and pulse in long bursts until they are in fine crumbs.

2. Melt the butter and add it to the cookie crumbs, stirring until they’re evenly moistened and have the

texture of wet sand.

3. Press the cookie crumbs in the bottom of the pan and up the sides, pressing firmly.

4. Bake the crust for 10 minutes, until it starts to puff and looks set but is not

burned. Let it cool completely before filling it.

FILLING

1. Coarsely chop the mint leaves, and combine them with the heavy cream in a small saucepan. Bring the cream to a simmer over medium-high heat, and just before it boils, remove the pan from the heat. Cover it with a tight-fitting lid and let it sit at room temperature for an hour to infuse the cream with mint flavor.

2. After an hour, pour the cream through a strainer into a bowl and squeeze the mint leaves tightly to remove any excess cream. Refrigerate the cream until cold. Refrigerate a mixing bowl

and whisk attachment at well.

3. Once the cream is cold, whip it in the chilled bowl until it forms medium peaks. Refrigerate the whipped cream while you prepare the rest of the recipe.

4. Place a saucepan of water on the stove and bring it to a simmer. In a mixing bowl, combine the egg yolks and 1 cup of sugar.

5. Whisk them together, then place the bowl over the saucepan of simmering water. Continue to whisk as the egg yolks heat up, until the yolks have lightened and taken on a custardy texture, about 3-4 minutes.

6. Transfer the bowl to a stand mixer

and beat them for about 5 minutes, until they are very light and thick and form a ribbon that drips down from the whisk when you lift it from the yolks.

7. Place the egg whites and the remaining 1 cup of sugar in another mixing bowl.

8. Fit the bowl over the saucepan of simmering water and whisk

constantly while the egg whites heat up. Whisk until the sugar dissolves and the whites are hot to the touch, 3-4 minutes.

9. Put the bowl on the mixer and whip on high speed until the whites are voluminous, glossy, and have stiff

peaks. Cool to room temperature.

10. Fold the egg whites into the yolks in 3 batches, then gently fold in the whipped cream in several batches.

11. Scrape the filling into the cooled pie shell and smooth it into an even layer.

Freeze it for 6 hours, or overnight, before decorating and serving.

APPLE

CHEESECAKE PIE

INGREDIENTS

FILLING

6 ounces light or reduced fat cream cheese, at room temperature

1 cup powdered sweetener

stevia, or additional sugar, to taste 1 tsp lemon juice

1 tsp vanilla extract

1 tsp maple extract

1 large apple, sliced very thinly 1 tsp lemon juice

1 tbs brown sugar

1 tsp cinnamon

1 tsp salt

1 tsp ground ginger

YOGURT PIE CRUST

2 cups flour

1 tsp salt

1 tsp sweetener, such as sugar or erythritol

4 tablespoons cold butter

1 cup low fat plain yogurt

FILLING

1. Stir together in a bowl the cream cheese, at room temperature,

powdered sweetener, 1 tsp of lemon juice, vanilla extract and maple

extract.

2. Set aside, and in another bowl combine 1 large apple, 1 tsp of lemon juice, 1 tsp brown sugar, 1 tsp cinnamon, 1 tsp salt, 1 tsp ground ginger.

3. Stir until the cinnamon, ginger, and brown sugar are evenly distributed YOGURT PIE CRUST

1. In a bowl combine 2 cups of flour, 1tsp salt, 1tsp sweetener. Give it a little whisk.

Add in 4 tablespoons of cold butter.

Work in until the butter in combined.

2. Fold in 1 cup of low fat plain yogurt.

ASSEMBLE

1. Roll the pie dough into a thin rectangle about 8x10 inches.

2. Place the rectangle on a flat baking pan, and fold the edges in to create a barrier for the filling. Spread the cheesecake filling on the dough, and top with the apple slices.

3. Bake at 375 degrees for 15-20

minutes, or until the dough is golden brown and cooked through. Allow to cool.

CHERRY PIE

INGREDIENTS

Flour

1 can cherry pie fill

CRUST

1lb (454 g) of shortening

5 c flour

1 tsp salt

4 tsp baking powder

1 egg

1 tbsp vinegar

Cold water

INSTRUCTIONS

CRUST

1. In a mixing bowl, put shortening, flour, salt and baking powder.

2. Mix with your hands until well blended.

3. Break egg in measuring cup. Stir with a fork, then add vinegar,and fill the cup with cold water up to 1 cup.

Add this to flour mixture.Mix well.

4. Put on the counter and rolling pin it on a surface dusted with flour.

5. Use whatever you need and you can freeze the rest in a freezer bag.

6. Put on the counter and rolling pin it on a surface dusted with flour.

7. Use whatever you need and you can

freeze the rest in a freezer bag.

BAKE

1. Roll out your dough on a clean, floured surface and drape across pie plate when finished.

2. Cut dough around plate, leaving excess dough beyond the plate to allow for shrinkage. Roll out excess scraps again and cut into long strips for lattice top.

3. Preheat oven to 450°.

4. Open your can of pie filling and pour it in.

5. Use a thin cutting board and arrange the over-under pattern on that before sliding it onto the pie and adjusting.

6. Pinch your way around the edge of

the pie to stick the lattice to the bottom of the pie and create the iconic crust texture. Place pie on a cookie sheet.

7. Bake for 8 minutes at 450°, then reduce to 350° and continue baking until the pastry is delicately brown.

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PUMPKIN PIE

INGREDIENTS

CRUST

1 7 oz. bag amaretti cookies, divided 1/4 cup sliced almonds

1/2 cup all purpose flour

tablespoons light brown sugar

pinch salt

tablespoons unsalted butter, melted FILLING

1 3/4 cup (1 15 oz. can) pumpkin puree

1/2 cup packed light brown sugar 1/3 cup granulated sugar

teaspoons of cinnamon

1 teaspoon ground ginger 1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 teaspoon salt

eggs plus 1 egg yolk

1 teaspoon vanilla extract

1/2 teaspoon almond extract

1 12 oz. can of evaporated milk fresh whipped cream, for topping

INSTRUCTIONS

1 Preheat oven to 350 degrees F.

2 Measure out 6 ounces of amaretti cookies and place in the bowl of a food processor along with almonds.

Reserve remaining cookies for later.

Pulse until finely ground.

3 Add flour, sugar, and salt and pulse until combined. Drizzle in melted butter and pulse until evenly moistened and mixture begins to clump.

4 Lightly butter a 9-inch-diameter cheesecake pan with removable sides.

5 Dump the crust mixture into prepared pan and press into bottom and about 1 1/2-inches up the sides of the pan.

6 Place pan on a baking sheet and bake for 8 to 10 minutes or until just starting to darken. Remove from oven and let cool completely.

FILLING

1 In a bowl whisk together pumpkin, both sugars, and spices until smooth.

2 Whisk in eggs and egg yolks, along with vanilla and almond extracts. Add evaporated milk and stir until incorporated. Pour into cooled crust.

Gently place pie in oven and bake for 60 to 70 minutes or until edges are set and center is just barely jiggly.

Remove from oven and place pan on a wire rack; let cool to room

temperature, about 2 hours.

3 Slice and serve the pie, or lightly cover and refrigerate overnight or until ready to serve. Top with freshly whipped cream and the remaining amaretti cookies, lightly crushed and sprinkled over top.

4 Gently place pie in oven and bake for 60 to 70 minutes or until edges are set and center is just barely jiggly.

Remove from oven and place pan on a wire rack; let cool to room

temperature, about 2 hours.

5 Slice and serve the pie, or lightly cover and refrigerate overnight or until ready to serve. Top with freshly whipped cream and the remaining amaretti cookies, lightly crushed and

sprinkled over top.

SWEET POTATO PIE

INGREDIENTS

large sweet potatoes

CRUST

ounces cold, unsalted butter

21 cups all-purpose flour

1 tablespoon sugar

teaspoons salt

1 cup ice water

1 tablespoon lemon juice or red wine vinegar

FILLING

1/3 cup each granulated and brown sugar

large eggs

1 tsp each cinnamon and ginger 1/2 tsp each cloves and allspice Pinch salt

1/2 cup heavy cream

Whipped cream

1 cup heavy cream

TB maple sugar

INSTRUCTIONS

Preheat oven to 350 and line a baking sheet with foil. Spray sheet with nonstick cooking spray or oil it lightly.

Cut sweet potatoes in half and place cut-side down on the baking sheet.

Roast the sweet potatoes in the oven until soft, 45 minutes to an hour.

When cool enough to handle, scoop the flesh from the skins and place it a bowl.

Mash the sweet potato flesh by hand, or puree in a food processor for a smoother result. Set aside.

CRUST

1 Cut the butter into small cubes and

place in the freezer.

2 Combine the flour, sugar and salt in the bowl of a food processor and pulse a few times to mix. Add the chilled butter to the dry ingredients and process until the mixture resembles coarse meal.

3 Combine the lemon juice or vinegar and ice water and add six tablespoons of the mixture to the ingredients in the food processor.

4 Pulse several times until combined. Pinch a bit of the dough and if it holds together, you do not need to add more liquid. If it is still dry, add more of the liquid, one-half tablespoon at a time.

5 Remove the dough to a bowl or a well-floured board.

6 Knead the dough until it forms a ball. Divide the dough into two and wrap each half well in plastic wrap.

Place half the dough in the refrigerator to relax for at least a half-hour.

Reserve the other half for another use.

7 Prior to rolling out the dough, strike it with your rolling pin to flatten.

This will soften it further.

8 Turn the oven up to 375 and grease the bottom and sides of a 8-inch pie plate.

9 Dust a pastry board or mat and your rolling pin with flour.

10 Roll the dough out, rotating it and

turning it frequently and adding more flour as necessary to keep it from sticking, until it is the size of your pie plate and between 1 and ½ of an inch thick.

11 Carefully center the pie dough in the plate and press it into the bottom and sides. Trim or fold over any excess dough around the edges and make a pretty crimped crust by pinching with your fingers.

12 Place the crust in the refrigerator until ready to use.

FILLING

1 In a standing mixer, combine two cups mashed potato puree, sugars, eggs and spices. Whisk until combined.

2 Add cream and whisk again.

3 Pour filling into chilled pie crust.

Bake for 45 minutes until set.

4 Cool on a wire rack. Cool completely before cutting.

5 To make whipped cream, add cream to the bowl of a standing mixer and beat at high speed. Gradually add maple sugar. Beat until cream forms stiff peaks.

6 Serve each slice with a dollop of whipped cream.

LIME PIE MOUSSE

INGREDIENTS

1 recipe graham cracker crust

1 cup chilled juice blend

1 teaspoons powdered gelatin

1 1 cups heavy cream, whipped to stiff peaks

1 recipe key lime curd, chilled silicone ice cube molds

INSTRUCTIONS

1 Preheat the oven to 375 degrees.

Place three silicon molds on a baking sheet.

2 Place half of the graham cracker crust mixture in an 8×8 baking dish and press down into the dish until smooth.

3 Divide the remaining graham cracker crust mixture between the silicon molds, pressing the crumbs firmly down into each square. Bake the sheet of molds and the 8×8 baking dish in the preheated oven for 10-12

minutes or until the sides are golden brown. Remove from the oven and let cool completely.

4 Crumble up the 8×8 pan on graham

cracker crust and set aside.

5 Pour the 1 cup Chilled Juice Blend into a small bowl.

6 Sprinkle the powdered gelatin over the juice and allow to soak for 5

minutes.

7 Scoop about 1 cup of the lime curd into a microwave safe bowl.

Microwave for 30 seconds.

8 Microwave the gelatin mixture for 10 seconds. Pour into the bowl of warm lime curd and mix together quickly with a rubber spatula.

9 Pour the gelatin mixture into the remaining bowl of lime curd and quickly stir together. Pour the mixture over the whipped cream in a large

mixing bowl. Gently but quickly fold the curd into the whipped cream.

10 Spoon the mousse into the silicone molds over the baked graham cracker crust.

11 Sprinkle the crumbled graham cracker over the mousse in each mold.

Refrigerate for 4-5 hours or until mousse is firm.

12 To remove, pull at the sides of the silicone molds until they pull away from the mousse Press the bottoms of the molds up to pop out each Lime Pie Bite. Keep refrigerated.

CHICKEN AND HAM

PIE

INGREDIENTS

PASTRY

300g/10.5 oz ready rolled shortcrust pastry

1 cup of dried beans

FILLING

chicken breasts, cut into small chunks

carrots, peeled and chopped into chunks

medium sized potatoes, peeled and chopped into small chunks

good pinch of salt and pepper

sprigs of thyme or 1 tsp dried thyme 850ml/30fl oz/3.5cups chicken stock slices thick cut ham, shredded 50g/3.5tbsp butter

1 large onion, peeled and finely chopped

50g/6tbsp plain/all purpose flour 300ml//1.25 cups milk

Juice of 1 lemon

TOPPING

100g (1 packed cup) grated cheddar cheese

50g (1 cup) panko

1 tsp black pepper

sliced thick cut ham shredded

A few sprigs of fresh thyme

INSTRUCTIONS

1 Preheat the oven to 200c/400f.

Unroll the pastry and line a 24cm (diameter) pie tin with the pastry. Cut off any excess pastry and pinch the edges to make a bit of a pattern on the crust.

2 Use a fork to make holes all over the pastry in the base of the dish.

3 Cover the pastry with baking parchment, then pour a cup of dried beans on.

4 Place in the oven for 10 minutes, then carefully pour out and discard the baking beans. Remove the baking parchment, and place the pastry back in the oven for another 5 minutes. Then

take out of the oven and put to one side.

FILLING

1 Add the chicken, carrots, potatoes, salt, pepper, thyme and stock to a large saucepan.

2 Bring to the boil and allow to simmer for 15 minutes and then turn off the heat and stir in the shredded ham.

3 Take another large sauce pan and add in the butter and onions. Heat on medium and cook the onion for about 5-6 minutes until soft.

4 Add in the flour and mix it into the onions and butter using a balloon whisk. It should form into a creamy paste.

5 Allow the roux to cook for a minute whilst stirring with your whisk, then add in a ladle of the stock from the chicken broth.

6 Use the whisk to stir the broth into the mixture. Repeat this until you have ladled out most of the stock from the chicken pan. Pour in the milk. Heat through whilst stirring with the whisk.

7 Once the sauce is almost at boiling add in the chicken, ham and veggies.

Bring back to almost boiling and add in half the lemon juice. Give it a stir and taste. Add the rest of the lemon juice if needed. Season with salt and pepper.

8 Spoon the mixture into the

prepared pastry until approximately 1cm from the top .

9 Mix the cheddar, panko and black pepper. Sprinkle on top of the chicken mixture, then sprinkle on the shredded ham.

10 Place back in the oven for 15-20

minutes until the the top is golden brown and the cheese melted. Take out of the oven and decorate with a few sprigs of fresh thyme, then serve with green veg.

SPICY APPLE PIE

INGREDIENTS

5-6 Pinata apples, cored, peeled, and sliced into 1/2-inch slices Tablespoons (30ml) lemon juice 1/4 cup (31g) all-purpose flour teaspoons ground cinnamon

1 teaspoon cardamom

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/8 teaspoon fresh ground black pepper

1/2 cup (100g) granulated sugar 1 teaspoon vanilla extract

1 Tablespoon (14g) cold unsalted butter, cut into small cubes

1 large egg, lightly beaten with 1

Tablespoon (15ml) milk

coarse sugar for sprinkling

INSTRUCTIONS

1 Make the filling after the dough has chilled: In a large bowl using a rubber spatula or wooden spoon, stir the apples, lemon juice, flour, all of the spices, sugar, and vanilla extract together until thoroughly combined.

2 Set filling aside as the oven preheats; this time allows the apples to begin letting off their juice.

3 Preheat oven to 400°F (204°C).

4 Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough.

5 Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully

place the dough into a 9x2 inch pie dish.

6 Tuck it in with your fingers, making sure it is smooth. Spoon the filling into the crust and discard some of the leftover juices in the bottom of the bowl.

7 Dot the pieces of butter on top of the filling.

8 Finish assembling: Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter.

Carefully lay the dough over the filling.

9 Use a small paring knife to trim off excess dough from the sides. Cut slits in the top to form steam vents. Crimp

the edges to seal.

10 Lightly brush the top of the pie crust with the egg/milk mixture.

Sprinkle the top with coarse sugar.

Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 375°F (190°C) and bake for an additional 30-35 minutes.

11 After the first 20 minutes of bake time, place a pie crust shield on top of the pie.

12 Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. Cover pie leftovers tightly and store in the refrigerator.

SMORES PIE

INGREDIENTS

22 Graham Crackers,Crushed

Tablespoons Butter, Melted

1 Tablespoon Sugar

(2) 3.9 oz Packages Instant

Chocolate Pudding

31 Cups Whole Milk

Cups Mini Marshmallows

1 chocolate bar

Additional Graham Cracker Crumbs, For Garnish

INSTRUCTIONS

1 Crush graham crackers.

2 Mix graham cracker crumbs with sugar and melted butter. Press into a 9"

pie pan.

3 Refrigerate crust for 30 minutes or until set.

4 In a large bowl, stir milk and pudding mix together until completely combined. Put in the fridge for 10-15

minutes or until set.

5 Spread pudding evenly into graham cracker crust and refrigerate for 30 minutes.

6 Top pie with mini marshmallows and some crushed graham cracker crumbs.

7 Brown marshmallows under the broiler for 1-2 minutes.

8 Garnish with small pieces of the chocolate bar.

9 Store in the refrigerator.

POTATO & PECAN

PIE

INGREDIENTS

CRUST

1 1/4 cups (160g) all purpose flour 1 Tbsp sugar

1/2 teaspoon salt

Tbsp (140g) cold butter, cut into 1/2-inch cubes

Tbsp ice water

FILLING

eggs

pounds (900g) sweet potatoes

Tbsp melted butter

1/4 cup (55g) brown sugar

2 Tbsp granulated white sugar 1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/8 teaspoon ground ginger

1 1/2 teaspoons vanilla extract 1 Tbsp bourbon whisky (optional) ounces (210ml) sweetened

condensed milk

TOPPING

Tbsp butter

1/2 cup (64g) brown sugar

1 Tbsp heavy whipping cream

1 cup pecans (110g), half of them roughly chopped, the other half whole

INSTRUCTIONS

1 Make the pie dough at least an hour in advance of making the pie.

2 Put the flour, sugar, and salt in a food processor and pulse a couple of times to blend.

3 Add half of the butter and pulse several times. Add the rest of the butter and pulse several more times, until the butter pieces are not bigger than the size of a pea.

4 Add 2 Tbsp of ice water and pulse a couple of times. Add another Tbsp, and maybe just a teaspoon more if needed, and pulse, just enough so that the dough holds together when you pinch it with your fingers.

5 Empty the food processor bowl onto a clean surface and gather the dough into your hands and form a ball.

Flatten to a smooth disk about 6 inches wide. Wrap tightly in plastic wrap and chill for 1 hour.

6 Pierce the sweet potatoes with the tines of a fork in several places.

7 Put on a foil lined baking sheet and bake in a 350°F oven for 1 hour, or until cooked through and soft.

8 Remove the sweet potatoes from oven when done and let cool.

9 Remove the dough disk from the refrigerator and let sit for 5 to 10

minutes before rolling it out. Place it on a clean, lightly floured surface.

10 Roll out the dough into a 14-inch round, large enough for a 9-inch pie plate. Place on dough on and in the pie dish, turn the edges under and crimp the edges. Poke the bottom of the crust a few times with tines of a fork.

11 Place into the freezer to chill.

TOPPING

1 Melt 3 Tbsp butter in a small saucepan over medium heat. Add 1/2

cup of brown sugar and cook, stirring, until smooth, a couple of minutes. The sugar should bubble up a bit.

2 Stir in 1 Tbsp of heavy whipping cream. The mixture should bubble up a lot. As soon as you've mixed in the cream, add the pecans. Stir to coat the

pecans with the sugar mixture.

3 As soon as the pecans are coated with the sugar mixture, pour them over the top of the pie. Use the back of a metal spoon to spread them out in an even layer on the top of the pie.

4 Let the pie cool for a few minutes before serving.

BOURBON

CHOCOLATE PIE

INGREDIENTS

cups chocolate cookie crumbs

tablespoons unsalted butter, melted cups pumpkin puree

3/4 cup brown sugar

1/4 cup unsweetened cocoa powder 1 1/2 teaspoons pumpkin pie spice 2 eggs

1 (12 ounce) can evaporated milk 1 tablespoon bourbon

chocolate syrup

whipped cream

INSTRUCTIONS

1 Preheat oven to 350 degrees.

2 Combine cookie crumbs and melted butter together in a bowl until the crumbs are moistened.

3 Press cookie crumbs into the bottom and up the sides of a 9 inch pie dish. Bake crust for 10 minutes in preheated oven. Remove from oven to cool completely.

4 Combine remaining ingredients, except chocolate syrup and whipped cream, together in a bowl. Whisk until well combined. Pour into cooled crust.

5 Bake pie in 350 degree oven for 55 - 65 minutes or until the center is set and a toothpick inserted in the

center comes out clean.

6 Remove pie from oven, allow to cool at room temperature for 2 hour or refrigerate until chilled then slice, drizzle with chocolate syrup, top with whipped cream and serve.

NO BAKE PIE

INGREDIENTS

1 cup Whole Milk

1 cup Chocolate Chips

1 8 oz. Block of Cream Cheese, at room temperature

1 cup Creamy Peanut Butter

1 cup Confectioners Sugar

1 8 oz. tub of Cool Whip

1 9 in. Graham Cracker Crust

Chopped Peanuts for topping

INSTRUCTIONS

1 Pour the whole milk into a saucepan over medium/high heat.

2 Heat the milk until it just begins to bubble around the edges.

3 Remove the pan from the heat and add the chocolate chips.

4 Stir until the chocolate has completely melted and the sauce is smooth.

5 Place the ganache to the side to cool.

6 In a mixing bowl combine the cream cheese, peanut butter, and confectioners sugar.

7 With a mixer, mix everything together until smooth.

8 Add the tub of cool whip.

9 Continue to mix until the cool whip is mixing into the dough-like filling and everything is light a fluffy.

10 Scoop the filling into the crust.

11 Gently spread out over the entire crust.

12 Pour the ganache over the pie.

13 Add chopped peanuts.

14 Place in the freezer for 1 hour.

CARAMEL APPLE

PIE

INGREDIENTS

6-18 medjool dates, pitted and divided

1/2 cups walnuts

medium apples, different

varieties

1 cup filtered water, plus more for soaking

1/2 tsp ground cinnamon

1/4 tsp fine sea salt

INSTRUCTIONS

1 Line the bottom of a round 8” tart pan with parchment paper; set aside. In a food processor fitted with the S

blade, blend the walnuts into a fine meal.

2 Add 8-10 dates and process for 20-30 seconds, just until the dates are blended and combined. Press the dough into the prepared pan, then cover with plastic and freeze until ready to use.

3 Add the remaining 8 dates to a small bowl and cover with water; soak for 10-15 minutes. While the dates are soaking, prepare the apples by peeling and coring them.

4 Cut into 1/4” thick slices then chop into small chunks. Transfer to a small bowl and cover with a damp towel.

5 When the dates have finished soaking, discard the water. Add the dates, water, cinnamon and salt to a high speed blender and blend until smooth; about 15-20 seconds. Pour over apples and toss until the chunks are evenly coated.

6 Remove the pie crust from the freezer and pile with apple filling.

Freeze for at least 45 minutes and thaw before serving.

CHOCOLATE PIE

BARS

INGREDIENTS

cups all-purpose flour

1/4 brown sugar, packed

1/4 teaspoon salt

3/4 cup cold butter, cubed

eggs

1 1/2 cups corn syrup

cup sugar

tablespoon flour

tablespoons butter, melted

1 1/2 teaspoons vanilla extract 1/4 teaspoon salt

cups chopped pecans

ounces semi-sweet chocolate chips

INSTRUCTIONS

1. Preheat oven to 350°. In a large bowl, mix flour, sugar and salt; cut in cold butter using a pastry cutter or food processor until mixture

resembles coarse crumbs.

2. Press into a greased 9x13 inch baking pan. Bake 15-20 minutes, until edges are very light golden brown.

3. While crust is baking, beat together eggs, corn syrup, flour, sugar, salt, vanilla and melted butter. Stir in pecans.

4. Remove crust from oven and spread chocolate chips evenly over warm crust. Spread filling over chocolate

chips.

5. Cover with foil and return pan to oven. Bake for 15 minutes, remove foil and bake for an additional 15-20

minutes or until bubbling, filling is set and knife inserted 1-inch from edge comes out clean. Remove from oven and let cool before serving.

6. Cool completely in pan on a wire rack. Cut into bars.

SHEPHERD’S PIE

INGREDIENTS

red onions

thumb-sized piece of fresh ginger cloves of garlic

red capsicum

olive oil

500g lamb mince

1 heaped tablespoon garam masala 1 cinnamon stick

cardamon pods , (podded)

1 x 400g tin tomatoes

1kg potatoes

sea salt

freshly ground black pepper

unsalted butter

semi-skimmed milk 100g frozen peas

INSTRUCTIONS

1. Preheat the oven to 200°C. Peel and finely chop the onions, ginger and garlic, then deseed and finely slice the capsicum. Heat 1 tablespoon of olive oil in a large frying pan over a high heat. Add the mince, garam masala, cinnamon stick and

cardamon pods and fry for around 5

minutes, or until cooked through and lightly browned, stirring regularly.

2. Remove to a bowl and set aside, then place the pan back on the heat. Turn the heat down to medium and cook the onion, ginger and garlic for around 5 minutes, or until softened, then add the capsicum for a further 5

minutes. Tip in the tinned tomatoes, breaking them up with a spoon as you go, then pour in half a tin’s worth of water and stir well. Turn the heat up to high and bring to the boil, then reduce to a low heat, stir the mince back into the pan and simmer for 25

minutes, or until thickened, stirring occasionally.

3. Meanwhile, peel the potatoes, cutting any larger ones into quarters and place in a large saucepan. Cover with water, add a good pinch of salt and cook for 20 minutes, or until tender.

4. Drain in a colander and leave to steam dry, then return the potatoes to

the empty pan. Add a knob of butter, a splash of milk, a good pinch of salt and pepper, then mash well. Stir the peas through the mince, season with salt and pepper, then remove the cinnamon stick and transfer to an ovenproof baking dish (roughly 20 x 25cm).

5. Evenly spoon the mash over the top, smooth the surface slightly, then use a fork to fluff it up – this will give you great texture once it’s cooked.

Drizzle the pie with a little olive oil and season lightly. Cook in the oven for around 30 minutes, or until golden and bubbling.

LEMON & YOGURT

PIE

INGREDIENTS

CRUST

1/2 cups graham cracker crumbs, about 10 crackers

tablespoons unsalted butter, melted tablespoons sugar

FILLING

can (14 ounces) sweetened

condensed milk

large egg yolks

1/2 cup fresh lemon juice

1/2 cup plain or honey lemon Greek yogurt

tablespoons grated lemon zest

INSTRUCTIONS

CRUST

1. Preheat oven to 350°.

2. Combine graham cracker crumbs, butter, and 3 tablespoons sugar in a medium bowl; mix well.

3. Press into a 9-inch pie plate, and bake until lightly browned, about 10

minutes.

4. Remove from oven, and transfer to a wire rack until completely cooled.

FILLING

1. In a large mixing bowl, beat the egg yolks until they are light yellow.

Gradually beat in sweetened

condensed milk.

2. Add lemon juice and beat until smooth. Whisk in the Greek yogurt and zest. Pour into cooled pie crust.

Bake 15 minutes. Remove from oven, and transfer to a wire rack until completely cooled. Refrigerate.

Serve with whipped cream.

TART SLAB PIE

INGREDIENTS

CRUST

7 ½ cups all-purpose flour

6 tablespoons granulated sugar 1 teaspoon kosher salt

1 1/3 cups unsalted butter, cold, cut into pieces

1 1/3 cups shortening, cold

1 1/3 cups ice water

4 teaspoons distilled white vinegar CHOCOLATE FILLING &

GLAZE

¾ cup granulated sugar

½ cup light corn syrup

¼ cup water

1/8 teaspoon kosher salt

2 large egg whites, at room

temperature

¼ teaspoon cream of tartar

1 ½ teaspoons vanilla extract

¼ cup unsweetened cocoa powder 1/3 cup heavy cream

2/3 cup dark chocolate, chopped 2 tablespoons granulated sugar 1 tablespoon butter, cubed

A pinch kosher salt

4 graham crackers, crushed

1 egg + 1 tablespoon water, lightly beaten

½ powdered sugar

3 tablespoons cocoa powder

½ cup heavy cream

INSTRUCTIONS

Whisk together the flour, sugar, and salt in a large bowl or the bowl of your food processor. Add in the chopped pieces of cold butter and cold shortening .

Blend together with your hands or pulse with your processor until you have coarse crumbs.

Mix together the water and vinegar in a small bowl. When ready, slowly drizzle it over the dough, a tablespoon or so at a time, gently stirring the mixture with a fork or pulsing with your processor, until fully incorporated. Form the dough gently into 2 loose balls, wrap tightly in plastic wrap, and chill in the fridge for a minimum of 3 hours or as long as

overnight.

CHOCOLATE FILLING &

GLAZE

FLUFF

1. Stir together the sugar, corn syrup, water, and salt in a small saucepan over high heat. Bring the mixture to a boil, stirring often, until the it reaches 240 degrees F. Do not let the mixture bubble over - turn the heat down.

2. Place the egg whites and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment. Start whipping the egg whites to soft peaks on medium speed.

3. When the syrup reaches 240 degrees F, reduce the mixer speed to low and slowly drizzle about 2 tablespoons of syrup into the egg whites to warm them.

4. Slowly drizzle in the rest of the syrup, a bit at a time. Increase the speed to medium high and whip until the marshmallow fluff is stiff and glossy, about 7 solid minutes. Add in the vanilla and whip 2 minutes more.

5. Use the fluff immediately or refrigerate stored in an airtight container for up to 2 weeks.

CHOCOLATE FILLING

1. In a saucepan, combine your cocoa

powder, heavy cream, chocolate, sugar, butter and salt. Stir over medium-low heat constantly until everything is melted and smooth.

2. Remove from the heat and set aside.

The mixture will thicken up as it cools down.

ASSEMBLY

1. Remove your crust from the refrigerator to allow for easier rolling.

2. Preheat your oven to 400 degrees F.

Generously butter a 9x13-inch baking sheet.

3. Roll out your first ball of dough. Roll out your rectangle, then fold it over onto itself to more easily move it

over onto the baking sheet.

4. Unfold it and gently press the pie crust into the bottom of the 9x13-inch baking sheet. Spread your chocolate mixture over the dough, then spread the marshmallow mixture over the top of that.

5. Sprinkle 4 crushed graham crackers over the top of the marshmallow.

Roll out your second pie crust and gently place it over the top. Crimp the edges together, discarding any.

6. Use a fork to make a pattern in the top of the pie like a traditional Pop-Tart. Beat together your egg and water and brush the top of the pie with it. Place the pie in the oven, the

reduce the heat to 375 degrees F.

7. Bake for 50-60 minutes, until golden brown and shiny on top. Remove from the oven and allow to cool slightly. Whisk together your

powdered sugar, cocoa powder and heavy cream.

8. Spread the glaze over the top of the pie. Allow the pie to cool

completely.

MAPLE SYRUP PIE

INGREDIENTS

CRUST

1 1/4 cup unbleached white or spelt flour

1 stick (1/2 cup) cold butter

1/4 tsp. salt

About 3 to 5 Tbsp. ice water

FILLING

1 1/2 cups pure maple syrup

6 Tbsp. butter

1/2 cup whipping (35%) cream

1 Tbsp unbleached white flour

1/4 tsp salt

2 eggs

INSTRUCTIONS

1. Cube the cold butter into small pieces and then incorporate it into the flour and salt, using a pastry blender or a food processor, until it is the size of tiny peas.

2. Add the ice cold water, a tablespoon at a time and mix until the dough comes into a ball. Be careful not over-handle the dough which will result in a tough pie crust.

3. Flatten the ball of dough into a disc, wrap in parchment paper or plastic and let it rest in the refrigerator for about an hour.

4. In a heavy saucepan over medium heat, bring the maple syrup just to a

boil. Cook the maple syrup at a gentle bubble, reducing the heat if necessary, for 5 minutes.

5. Remove the saucepan from the heat and stir in the butter until melted.

Add the cream and stir. Transfer about 1/2-cup of the mixture to a small bowl; whisk in the flour and salt and then whisk this back into the mixture in the saucepan. Beat the eggs in a small bowl and then whisk them into the mixture in the saucepan.

Mix together briefly, until the consistency is smooth and even.

6. Roll out the pie dough and place it in a 9-inch pie plate.

7. Pour the warm filling into the pie

shell. Bake it in a preheated 350oF

oven, on a rack positioned in the middle of the oven, for about 50 to 60 minutes or until the centre is golden brown and bubbly, and

relatively firm when lightly jiggled back and forth.

8. Cool completely before slicing.

DARK CHOCOLATE

PIE

INGREDIENTS

3 cup melted butter

3 cup packed brown sugar

1 Tablespoon flour

3 cup corn syrup

1 teaspoon vanilla

2 eggs, beaten

2 cups pecans

2 cups dark chocolate chips

1 package 9x13 dark chocolate

brownie mix + ingredients listed on back of box

3 cups Dark Chocolate Sauce,

divided

2 frozen deep dish pie shells 16 ounces whipped topping

8 ounce dark chocolate bar, cut into shavings

INSTRUCTIONS

1. Preheat oven to 350 degrees.

2. In a medium bowl, whisk together brown sugar and vanilla.

3. Add corn syrup and vanilla and whisk together until combined.

4. Whisk in melted butter until butter is no longer visible and mixture is fully combined.

5. Whisk in eggs until combined.

6. Stir in pecans and set aside.

7. In a separate bowl, prepare brownie batter as instructed by package instructions and stir in 1 cup Dark Chocolate Sauce.

8. Spread an even layer of 1 cup chocolate chips on the bottom of

each pie shell.

9. Pour half of brownie batter over chocolate chips in each pie shell.

10. Pour half of pecan mixture over brownie batter over brownie batter in each pie shell.

11. Bake pies for 40-45 minutes.

12. Let pies cool completely before storing in refrigerator.

13. Before serving, drizzle 1 cup Dark Chocolate Sauce over each pie.

14. Serve each slice with whipped topping and dark chocolate shavings.

PEANUT BUTTER

PIE

INGREDIENTS

CRUST

25 whole Oreos

4 Tablespoons Butter, Melted

FILLING

1 cup creamy peanut butter

1 package (8 ounce) softened cream cheese

1-1/4 cup powdered sugar

1 package (8 ounce) cool whip, thawed

INSTRUCTIONS

CRUST

1. Crush the Oreos until they’re fine crumbs.

2. Pour melted butter over the top and stir with a fork to combine. Press into pie pan and bake at 350 degrees for 5 to 7 minutes, or until set.

3. Remove from oven and allow to cool completely.

FILLING

1. Beat the peanut butter with the cream cheese until smooth. Add powdered sugar and beat until smooth.

2. Add in the thawed Cool Whip and beat mixture until smooth, scraping

the sides as needed.

3. Pour filling into crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.

STRAWBERRIES PIE

INGREDIENTS

1 cup semi-sweet chocolate chips 3 tsp shortening

1 Oreo pie crust

1 8-oz block cream cheese, softened 1 cup sugar

1 cup sour cream

1 tsp vanilla

1 tub Cool Whip (8 oz)

2 cups fresh strawberries, halved

INSTRUCTIONS

1. Combine chocolate chips and shortening and melt in the

microwave.

2. Stir until well combined and then pour about 3 of the mixture into the bottom of the crust and refrigerate until firm.

3. Beat the cream cheese, sugar, sour cream and vanilla until smooth.

4. Fold in the Cool Whip.

5. Pour (or scoop) the mixture into the crust and refrigerate overnight.

6. Arrange the strawberries on top of the pie. Microwave the remaining chocolate and drizzle over the top.

VEGAN

CHOCOLATE PIE

INGREDIENTS

CRUST

1.5 cups raw walnuts

1/3 cup unsweetened cocoa or cacao powder

1 heaping (packed) cup pitted dates, soaked for 10 minutes in warm water and drained

FILLING

12 ounces silken tofu, drained, patted dry

1 3/4 cups dairy-free semisweet chocolate chips

1/2 cup light or full fat coconut milk

INSTRUCTIONS

1. Prepare the crust by pulsing walnuts and cocoa powder in a food

processor until it reaches a fine meal. Remove and set aside.

2. Place soaked dates in the food processor and process until small bits remain and it’s sticky. Add back in the walnut-cocoa meal and

process until well combined.

3. Transfer to a glass pie pan lightly oiled with coconut oil. Alternatively, place parchment in the bottom for easy removal. Place a piece of plastic wrap over the crumbs and press with your hands to form a uniform crust that goes up the sides.

Pop in the freezer to set.

4. Melt the chocolate chips over a double boiler or in the microwave in 30 second increments. Once melted, work quickly to add to a blender along with the tofu and coconut milk.

Blend until smooth, about 1 minute, scraping down the sides as needed.

5. Pour over crust and smooth. Cover and freeze until set. Alternatively, refrigerate for at least 2 hours or until pretty firm. For easiest serving and longer storage, freeze.

6. Serve and top with coconut whipped cream. Will keep in the fridge for several days, though best when fresh.

Freeze for up to a few weeks,

covered well.

CHOCOLATE

MOUSSE PIE

INGREDIENTS

350 grams (approximately 35) Oreo biscuits

115 grams (1/2 cup or 1 stick) unsalted butter

600 ml (2 and 1/2 cups) thickened or heavy cream

200 grams (1 and 1/3 cup) good quality dark chocolate

100 grams (1/2 cup) M&M's

100 grams (1 cup) Kit Kat's

INSTRUCTIONS

1. Crush your Oreos until they resemble fine crumbs using a food processor.

2. Melt your butter in the microwave, stirring in-between 10 second bursts and pour over your Oreo biscuit crumbs. Stir until all the crumbs are nice and wet and then pour them into your pie plate. Use the back of a spoon or your fingers to gently press the crumbs into the bottom and sides of your pie plate. Pop into the fridge.

3. Next chop your dark chocolate into small chunks and place into a bowl.

4. Heat 1 cup of your cream in a small saucepan on a medium-low heat until

it is warm, then pour over your dark chocolate and leave it for about 2-3

minutes.

5. Whisk your dark chocolate mixture until it is smooth. Leave it to cool for a few minutes.

6. Meanwhile start whipping the remaining 1 and 1/2 cups of cream until it resembles stiff peaks.

7. Fold your whipped cream into your chocolate mixture very gently until fully incorporated. Pour the mousse over your Oreo biscuit base.

Refrigerate for 3-4 hours or until mousse is set Before serving, scatter over M&M's and Kit Kats.

COCONUT & LIME

PIE

INGREDIENTS

CRUST

1 cup unsalted pistachios

2 tbsp Agave Nectar

pinch of salt

FILLING

1 can coconut milk (cream only), chilled overnight.

1 avocado

1 cup + 2 tbsp Agave Nectar

1/3 cup fresh lime juice

1 tsp coconut extract

zest of 1lime

TOPPING

1 can coconut milk (cream only), chilled overnight

1/3 cup powdered sugar

INSTRUCTIONS

1. Lightly spray four small tart pans.

2. Mix the crust ingredients (pistachios, agave, and salt) together in a food processor until pistachios are ground up and hold together.

3. Divide evenly between the four tart pans or muffin tins. Press crust into the bottom of the pans and set aside.

FILLING

1. In a food processor combine the filling ingredients.

2. Mix ingredients until well combined.

Scoop batter into the tart shells filling almost to the top and place in

freezer.

TOPPING

1. Use your second can of coconut milk again only spooning out only the solid cream. Whisk together with powdered sugar until it resembles whipped cream.

2. Pull cream pies out of the freezer and create a smooth top with coconut whipped cream.

3. Place back in freezer and allow pie to set up.

4. When ready to serve remove from the freezer, remove from tart pans and allow pies 15-20 minutes before eating.

STRAWBERRY PIE

INGREDIENTS

CRUST

2 1/2 cups all-purpose flour, divided 1 teaspoon table salt

12 tablespoons cold unsalted butter, cut into 1/4-inch slices

1/2 cup cold vegetable shortening, cut into 4 pieces

1/4 cup cold vodka

1/4 cup cold water

1 egg lightly beaten with 1 teaspoon water for egg wash

FILLING

6 cups frozen whole strawberries

1 Granny Smith apple, peeled and grated on large holes of box grater 3 tablespoons sugar

2 tablespoons quick-cooking

tapioca, ground in a spice or coffee grinder

Pinch table salt

2 tablespoons unsalted butter, cut into 1/4-inch pieces

GLAZE

1 cup powdered sugar

1/4 teaspoon almond extract

2 tablespoons milk

sprinkles

INSTRUCTIONS

CRUST

1. Pulse 1 1/2 cups of flour and salt together to combine.

2. Add the butter and shortening and pulse for 15 seconds until mixture starts clumping. Add the last cup of flour and pulse 4-6 times until the mass of dough is broken up.

3. Pour the mixture out into a large bowl and sprinkle in the water and vodka. Fold until combined and separate the mixture evenly onto two sheets of plastic wrap. Form each into a disc, wrap, and chill

overnight.

FILLING

1. Preheat the oven to 400 degrees F, adjust the oven rack to the lowest position, and put a baking sheet on the rack to preheat along with the oven.

2. Cook 3 cups frozen whole

strawberries in a medium saucepan over medium heat, stirring frequently, until many of the berries have broken down and the mixture is thickened and reduced to 1 1/2 cups, about 12-15 minutes.

3. Let cool slightly. Place the grated apple in a clean kitchen towel and wring dry. Transfer the apple to large bowl and add the cooked berries, the

remaining 3 cups of uncooked berries, sugar, tapioca, and salt; toss to combine.

BAKE

1. Roll out one disk of pie dough on a floured surface until it’s about 2

inches larger than your pie plate or skillet all around.

2. Use your rolling pin to help you drape the dough into your pie plate or skillet, letting the excess dough hang over. Pour strawberry mixture into the crust and scatter the 2

tablespoons of butter pieces over it.

3. Roll out the second disk of dough and drape it over the top of the pie.

Trim excess dough to about 1/2 inch

all around and fold the top crust under the bottom crust. Crimp the edges. Cut a vent in the top crust and brush all over with the egg wash.

4. Place the pie on the heated baking sheet and bake 30 minutes. Reduce oven temperature to 350 degrees and continue to bake until juices bubble and crust is deep golden brown, 30

to 40 minutes longer.

5. Transfer the pie to a wire rack and cool to room temperature, at least 4

hours. Whisk together the glaze ingredients and drizzle it lightly over the pie. Add sprinkles. Cut into wedges and serve.

LEMON CURD &

BERRIES PIE

INGREDIENTS

CRUST

2 cups of flour plus more

1/2 cup of powdered sugar

4 oz. of cold unsalted butter cut into small pieces

1 whole egg

3/4 tsp. of vanilla

4 to 6 oz. of ice cold water

LEMON CURD

4 eggs

4 egg yolks

zest of 1 whole lemon

1/2 cup of lemon juice 1/2 cup of sugar

1 to 1 1/2 sticks of cold unsalted butter cut into small pieces

3 cups of assorted fresh berries

INSTRUCTIONS

LEMON CURD

1. In a large metal bowl add in the eggs, lemon zest, lemon juice and sugar and whisk it over a pot of simmering water.

2. Whisk it until it becomes very thick to make a curd.

3. Once it is thick remove it from the heat and whisk in the cold butter.

Pour the curd from the metal bowl into another container and place it into the refrigerator overnight.

CRUST

1. In a food processor add in the flour, sugar, vanilla and butter and pulse a

few times until the butter is the size of rice.

2. Add in the egg and pulse while slowly drizzling in the water until just combined.

3. After it's combined roll out the dough on a flour dusted surface until it is about an eighth of an inch thick and place it over a standard pie pan and dock it using a knife or fork.

4. Cut out a circle round from parchment paper and place it on the dough followed up with 2 cups of dry beans.

5. Put the pan in the oven on 375 F for 20 to 25 minutes. Cool completely.

ASSEMBLE

1. Pour the curd into the pie shell and top off with fresh berries.

2. Chill together completely before slicing and serving.

BLACKCURRANT

PIE

INGREDIENTS

CRUST

210 g (1 3/4 cups) flour

200 g (2 2/3 cups) ground hazelnuts 100 g (1 sifted cup) powdered sugar 100 g (1/2 cup) granulated brown sugar

110 g (1/2 cup) soft refined coconut oil

60 ml (1/4 cup) vegetable oil

1/2 teaspoon ground vanilla

1/2 teaspoon salt

TOPPING

450 g blackcurrant jam 2 teaspoons dried lavender buds

INSTRUCTIONS

CRUST

1. Combine all ingredients except for the oils in a bowl.

2. Add coconut and vegetable oil and knead until a crumbly dough forms.

3. Reserve 1/4 of the dough for the topping and form the remaining dough into a disk.

4. Wrap in foil and place in the fridge for 30 minutes.

5. Preheat oven to 200°C (400°F).

Grease a round pie or tart pan with a diameter of 28 cm (11 inches).

6. Roll the dough out between two sheets of plastic foil and press into the bottom and the edges of the pan.

FILLING

1. Combine jam and lavender buds.

2. Pour into the crust and form the reserved dough into large crumbs.

3. Distribute on top of the cake.

4. Bake for 35 minutes and let cool completely before removing from the pan.

CHEESE PIE

INGREDIENTS

8 piece(s) Dough

300 g Feta cheese

200 g Mizythra

2 tbsp Olive oil

2 eggs

Olive oil for brushing

salt

pepper to taste

INSTRUCTIONS

1. Preheat oven to 170 C. Lightly oil a square baking pan.

2. In a medium bowl, mix together 2

tbsp olive oil, eggs, feta cheese, Mizythra, a pinch of salt and pepper.

3. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil.

4. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan.

5. Spread cheese mixture into pan and fold overhanging dough over filling.

Brush with oil, then layer remaining

4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.

6. Bake in the preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.

CRANBERRY PIE

INGREDIENTS

CRUST

1 cup very cold water

2 cups flour

1 1 tablespoons sugar

1 teaspoon salt

1/2 cup butter-flavored shortening 6 tablespoons salted butter

1/2 egg, beaten

PIE

4 eggs

2 cups granulated sugar

3 tablespoons cornstarch

1/2 teaspoon salt

1/2 cup flour, spooned and leveled 3 cups raw cranberries

2 tablespoons cold butter, cut into pieces

water, for brushing

coarse sugar, for sprinkling

Sugared cranberries, for garnish

INSTRUCTIONS

CRUST

1. Measure out 1/4 cup water into a glass measuring cup and stick it in the freezer.

2. In a large bowl, whisk together flour, sugar, and salt.

3. Use a pastry cutter or fork to cut in the shortening and 6 tablespoons butter. Cut until it looks like coarse crumbs.

4. In a small bowl beat one egg. Pour out half.

5. Add the half beaten egg to the cold water that you put in the freezer. Beat it together, then add it to the butter/flour mixture. Stir until it is

just coming together, then use your hands to knead it once or twice Divide the dough in half.

6. Generously sprinkle flour onto a sheet of parchment paper. Roll the dough with a rolling pin into a circle, using as much flour as you need so that it doesn't stick.

7. Invert the parchment paper onto a deep 9-inch pie pan and gently peel off the paper. Arrange the pie crust and trim edges as necessary.

8. Repeat with the remaining dough, up until the invert step.

PIE

1. Preheat the oven to 400 F.

2. In a stand mixer or large bowl, beat

eggs on medium speed for about 2 or 3 minutes, until they are a light yellow color.

3. Add the sugar and beat on medium for one more minute.

4. Add the cornstarch and combine thoroughly, scraping sides.

5. Add the salt and flour, and beat well.

6. Stir in the cranberries with a rubber spatula.

7. Pour into the prepared pie crust.

Sprinkle the 2 tablespoons cut butter evenly over the mixture.

8. Transfer the top crust over the pie and seal the edges.

9. Brush the top crust with water and sprinkle with about a tablespoon of

coarse sugar.

10. Use a sharp knife to vent the pie.

11. Cover the pie completely with foil that has been sprayed with nonstick spray.

12. Bake on a cookie sheet in the preheated oven for 45minutes.

13. Uncover the pie and continue to bake for about another 15-17 minutes, or until the crust is firm and golden in the center.

14. Remove from the oven and let stand until room temperature, several hours or preferably overnight.

15. Garnish with sparkling sugared cranberries and vanilla ice cream.

BLUEBERRY &

LEMON PIE

INGREDIENTS

CRUST

150 g flour (1 cup)

30 g caster sugar (2 tbsp)

100 g butter, not completely cold 1 egg yolk

1 tbsp water

1 tsp vanilla extract

CREAM

66 g egg yolks

55 g caster sugar

1 vanilla bean

42 g plain flour or custard powder

275 g whole milk 15 g butter

grated zest of 1 lemon

1 leaf gelatin

150 ml heavy cream, whipped to medium peaks

250 g blueberries and some

meringues to assemble the pie.

INSTRUCTIONS

CRUST

1. Sieve the flour and stir in the sugar.

Using your fingertips, rub in the butter until the mixture resembles breadcrumbs.

2. Add The yolk, water and vanilla.

Use your fingertips and mix together to make a smooth dough. Turn the pastry out on a lightly floured surface and gather into a ball, without kneading. Cover with clingfilm and cill for at least 30 min.

3. Preheat oven to 180°C (355°F). Roll out the pastry on a lightly floured surface about 3 mm thick and line a 20 cm tart tin. Prick the base of the

pastry case with a fork and chill for 15 min.

4. Place a large piece of baking paper over the base and sides of the pastry.

Fill the case with baking beans. Bake for 10-15 min, or until the case is just set, then remove the paper and beans and cook empty for a further 10 min or until done.

CREAM

1. Put the yolks in a bowl. Scrape the seeds from the vanilla bean and add them to the yolks together with the caster sugar and with an electric mixer whisk on medium speed until the mixture is pale yellow and thick.

2. When the whisk is lifted the mixture

should form a slowly dissolving ribbon.

3. Add the flour or the custard powder and mix together for about 30

seconds. Scrape down the sides and bottom of the bowl, add the milk and mix again.

4. Pour the mixture into a large enough saucepan, set over medium heat, and stir gently until t begins to thicken.

Switch to a whisk and whisk as the cream comes to a simmer. Once you see bubbles break, cook for about 5

more minutes whisking constantly until the pastry cream has thickened.

5. Pour the pastry cream through a strainer, pressing the cream gently

through. Whisk in the lemon zest and then whisk in the butter.

6. Press a piece of plastic wrap against the surface to prevent a skin from forming and leave to cool. Then refrigerate for at least 1 hour before proceeding.

CREATING LEMON CREAM

1. Place the gelatin in a bowl of cold water for 5 minutes.

2. Transfer one-fourth of the cream in a small saucepan and over low heat gently heat up the pastry cream.

3. Remove from heat, remove the gelatin from the water and add to the pan. Gently stir to loosen the pastry cream and dissolve the gelatin.

4. Transfer the remaining pastry cream to the bowl of a stand mixer fitted with the paddle attachment and mix until smooth.

5. Add the warm pastry cream to the bowl with the rest of the pastry cream and mix until smooth. Remove the bowl from the mixer and fold in the whipped cream.

6. Press a piece of plastic wrap against the surface and place the cream mixture in the fridge for about 4

hours to firm up.

ASSEMBLE

1. Transfer the pastry cream to a bowl and stir gently until it has a creamy

consistency.

2. Fill the pastry crust with the diplomat cream and top with fresh blueberries.

3. Gently warm the blueberry preserve or jam and drizzle over the fresh blueberries. Crumble some

meringues and sprinkle over the pie and finish off with a dust of icing sugar.

SMACK PIE

INGREDIENTS

PIE

1/4 c. unsalted butter, melted 1 tbsp. light brown sugar, packed 1/4 tsp. kosher salt

confectioners’ sugar for dusting OAT COOKIE

1/2 c. unsalted butter, softened 1/3 c. light brown sugar, packed 3 tbsp. white sugar, granulated 1 large egg yolk

1/2 c. all-purpose flour

1 c. old-fashioned rolled oats 1/8 tsp. baking powder

pinch baking soda 1/2 tsp. kosher salt

PIE FILLING

1 c. unsalted butter, melted

1 1/2 c. white sugar, granulated 3/4 c. light brown sugar, packed 1 1/2 tsp. kosher salt

1/4 c. corn powder

1/4 c. milk powder

3/4 c. heavy cream

1/2 tsp. vanilla extract

8 large egg yolks

INSTRUCTIONS

OAT COOKIE

1. Preheat the oven to 350°. In a stand mixer with a paddle attachment, cream butter and sugars on medium-high for 2 to 3 minutes until fluffy and pale yellow in color.

2. Scrape down the sides of the mixing bowl with a spatula. On a lower speed, add the egg to incorporate.

Increase the speed back up to a medium-high for 1 to 2 minutes until the sugar granules fully dissolve and the mixture is a pale white color.

3. On a lower speed, add the flour, oats, baking powder, baking soda,

and salt. Mix 60-75 seconds until your dough comes together and all remnants of dry ingredients have incorporated.

4. Scrape down the sides of the mixing bowl with a spatula.

5. Pam spray and line a quarter sheet pan with parchment or a Silpat. Plop the oat cookie dough in the center of the pan and with a spatula, spread it out until it is 1/4” thick. Bake the oat cookie for 15 minutes. Cool

completely before using in the crack pie recipe.

PIE FILLING

1. Mix the dry ingredients for the filling using a stand mixer with a paddle

attachment on low speed.

2. Add the melted butter to the mixer and paddle until all the dry

ingredients are moist. Add the heavy cream and vanilla and mix until the white from the cream has completely disappeared into the mixture.

3. Scrape down the sides of the bowl with a spatula. Add the egg yolks to the mixer, paddling them in to the mixture just to combine. Use the filling immediately.

ASSEMBLE

1. Preheat the oven to 350°. Put the oat cookie, brown sugar and salt in the food processor and pulse it on and off until the cookie is broken down

into a wet sand.

2. Transfer the cookie crumbs to a bowl and, with your hands, knead the butter and ground cookie mixture until the contents of the bowl are moist enough to knead into a ball.

Divide the oat crust evenly over 2-10 pie tins.

3. Using your fingers and the palm of your hand, press the oat cookie crust firmly into both 10-inch pie shells.

Make sure the bottom and the walls of the pie shells are evenly covered.

4. Use the pie shells immediately or, wrapped well in plastic, store the pie shells at room temperature.

5. Place both pie shells on a sheet pan.

Divide the crack pie filling evenly over both crusts and bake at 350° for 15 minutes.

6. At 15 minutes, open the oven door and reduce the baking temperature to 325°. Depending on your oven this will take 5-10 minutes. When the oven temperature reads 325°, close the door and finish baking the pies for 5 minutes. After 5 minutes, the pies should still be jiggly in the center, but not in the outer center circle.

7. Gently remove the baked pies from the oven and transfer to a rack to cool at room temperature.

8. Finish with a dusting of confectioners’ sugar.

SWEET POTATO PIE

INGREDIENTS

large sweet potatoes

CRUST

ounces cold, unsalted butter

21 cups all-purpose flour

1 tablespoon sugar

teaspoons salt

1 cup ice water

1 tablespoon lemon juice or red wine vinegar

FILLING

1/3 cup each granulated and brown sugar

large eggs

1 tsp each cinnamon and ginger 1/2 tsp each cloves and allspice Pinch salt

1/2 cup heavy cream

Whipped cream

1 cup heavy cream

TB maple sugar

INSTRUCTIONS

Preheat oven to 350 and line a baking sheet with foil. Spray sheet with nonstick cooking spray or oil it lightly.

Cut sweet potatoes in half and place cut-side down on the baking sheet.

Roast the sweet potatoes in the oven until soft, 45 minutes to an hour.

When cool enough to handle, scoop the flesh from the skins and place it a bowl.

Mash the sweet potato flesh by hand, or puree in a food processor for a smoother result. Set aside.

CRUST

13 Cut the butter into small cubes and

place in the freezer.

14 Combine the flour, sugar and salt in the bowl of a food processor and pulse a few times to mix. Add the chilled butter to the dry ingredients and process until the mixture resembles coarse meal.

15 Combine the lemon juice or vinegar and ice water and add six tablespoons of the mixture to the ingredients in the food processor.

16 Pulse several times until combined.

Pinch a bit of the dough and if it holds together, you do not need to add more liquid. If it is still dry, add more of the liquid, one-half tablespoon at a time.

17 Remove the dough to a bowl or a

well-floured board.

18 Knead the dough until it forms a ball. Divide the dough into two and wrap each half well in plastic wrap.

Place half the dough in the refrigerator to relax for at least a half-hour.

Reserve the other half for another use.

19 Prior to rolling out the dough, strike it with your rolling pin to flatten.

This will soften it further.

20 Turn the oven up to 375 and grease the bottom and sides of a 8-inch pie plate.

21 Dust a pastry board or mat and your rolling pin with flour.

22 Roll the dough out, rotating it and turning it frequently and adding more

flour as necessary to keep it from sticking, until it is the size of your pie plate and between 1 and ½ of an inch thick.

23 Carefully center the pie dough in the plate and press it into the bottom and sides. Trim or fold over any excess dough around the edges and make a pretty crimped crust by pinching with your fingers.

24 Place the crust in the refrigerator until ready to use.

FILLING

7 In a standing mixer, combine two cups mashed potato puree, sugars, eggs and spices. Whisk until combined.

8 Add cream and whisk again.

9 Pour filling into chilled pie crust.

Bake for 45 minutes until set.

10 Cool on a wire rack. Cool completely before cutting.

11 To make whipped cream, add cream to the bowl of a standing mixer and beat at high speed. Gradually add maple sugar. Beat until cream forms stiff peaks.

12 Serve each slice with a dollop of whipped cream.

LIME PIE MOUSSE

INGREDIENTS

1 recipe graham cracker crust

1 cup chilled juice blend

1 teaspoons powdered gelatin

1 1 cups heavy cream, whipped to stiff peaks

1 recipe key lime curd, chilled silicone ice cube molds

INSTRUCTIONS

13 Preheat the oven to 375 degrees.

Place three silicon molds on a baking sheet.

14 Place half of the graham cracker crust mixture in an 8×8 baking dish and press down into the dish until smooth.

15 Divide the remaining graham cracker crust mixture between the silicon molds, pressing the crumbs firmly down into each square. Bake the sheet of molds and the 8×8 baking dish in the preheated oven for 10-12

minutes or until the sides are golden brown. Remove from the oven and let cool completely.

16 Crumble up the 8×8 pan on graham

cracker crust and set aside.

17 Pour the 1 cup Chilled Juice Blend into a small bowl.

18 Sprinkle the powdered gelatin over the juice and allow to soak for 5

minutes.

19 Scoop about 1 cup of the lime curd into a microwave safe bowl.

Microwave for 30 seconds.

20 Microwave the gelatin mixture for 10 seconds. Pour into the bowl of warm lime curd and mix together quickly with a rubber spatula.

21 Pour the gelatin mixture into the remaining bowl of lime curd and quickly stir together. Pour the mixture over the whipped cream in a large

mixing bowl. Gently but quickly fold the curd into the whipped cream.

22 Spoon the mousse into the silicone molds over the baked graham cracker crust.

23 Sprinkle the crumbled graham cracker over the mousse in each mold.

Refrigerate for 4-5 hours or until mousse is firm.

24 To remove, pull at the sides of the silicone molds until they pull away from the mousse Press the bottoms of the molds up to pop out each Lime Pie Bite. Keep refrigerated.

CHICKEN AND HAM

PIE

INGREDIENTS

PASTRY

300g/10.5 oz ready rolled shortcrust pastry

1 cup of dried beans

FILLING

chicken breasts, cut into small chunks

carrots, peeled and chopped into chunks

medium sized potatoes, peeled and chopped into small chunks

good pinch of salt and pepper

sprigs of thyme or 1 tsp dried thyme 850ml/30fl oz/3.5cups chicken stock slices thick cut ham, shredded 50g/3.5tbsp butter

1 large onion, peeled and finely chopped

50g/6tbsp plain/all purpose flour 300ml//1.25 cups milk

Juice of 1 lemon

TOPPING

100g (1 packed cup) grated cheddar cheese

50g (1 cup) panko

1 tsp black pepper

sliced thick cut ham shredded

A few sprigs of fresh thyme

INSTRUCTIONS

5 Preheat the oven to 200c/400f.

Unroll the pastry and line a 24cm (diameter) pie tin with the pastry. Cut off any excess pastry and pinch the edges to make a bit of a pattern on the crust.

6 Use a fork to make holes all over the pastry in the base of the dish.

7 Cover the pastry with baking parchment, then pour a cup of dried beans on.

8 Place in the oven for 10 minutes, then carefully pour out and discard the baking beans. Remove the baking parchment, and place the pastry back in the oven for another 5 minutes. Then

take out of the oven and put to one side.

FILLING

11 Add the chicken, carrots, potatoes, salt, pepper, thyme and stock to a large saucepan.

12 Bring to the boil and allow to simmer for 15 minutes and then turn off the heat and stir in the shredded ham.

13 Take another large sauce pan and add in the butter and onions. Heat on medium and cook the onion for about 5-6 minutes until soft.

14 Add in the flour and mix it into the onions and butter using a balloon whisk. It should form into a creamy paste.

15 Allow the roux to cook for a minute whilst stirring with your whisk, then add in a ladle of the stock from the chicken broth.

16 Use the whisk to stir the broth into the mixture. Repeat this until you have ladled out most of the stock from the chicken pan. Pour in the milk. Heat through whilst stirring with the whisk.

17 Once the sauce is almost at boiling add in the chicken, ham and veggies.

Bring back to almost boiling and add in half the lemon juice. Give it a stir and taste. Add the rest of the lemon juice if needed. Season with salt and pepper.

18 Spoon the mixture into the prepared

pastry until approximately 1cm from the top .

19 Mix the cheddar, panko and black pepper. Sprinkle on top of the chicken mixture, then sprinkle on the shredded ham.

20 Place back in the oven for 15-20

minutes until the the top is golden brown and the cheese melted. Take out of the oven and decorate with a few sprigs of fresh thyme, then serve with green veg.

SPICY APPLE PIE

INGREDIENTS

5-6 Pinata apples, cored, peeled, and sliced into 1/2-inch slices Tablespoons (30ml) lemon juice 1/4 cup (31g) all-purpose flour teaspoons ground cinnamon

1 teaspoon cardamom

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/8 teaspoon fresh ground black pepper

1/2 cup (100g) granulated sugar 1 teaspoon vanilla extract

1 Tablespoon (14g) cold unsalted butter, cut into small cubes

1 large egg, lightly beaten with 1

Tablespoon (15ml) milk

coarse sugar for sprinkling

INSTRUCTIONS

13 Make the filling after the dough has chilled: In a large bowl using a rubber spatula or wooden spoon, stir the apples, lemon juice, flour, all of the spices, sugar, and vanilla extract together until thoroughly combined.

14 Set filling aside as the oven preheats; this time allows the apples to begin letting off their juice.

15 Preheat oven to 400°F (204°C).

16 Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough.

17 Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully

place the dough into a 9x2 inch pie dish.

18 Tuck it in with your fingers, making sure it is smooth. Spoon the filling into the crust and discard some of the leftover juices in the bottom of the bowl.

19 Dot the pieces of butter on top of the filling.

20 Finish assembling: Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter.

Carefully lay the dough over the filling.

21 Use a small paring knife to trim off excess dough from the sides. Cut slits in the top to form steam vents. Crimp

the edges to seal.

22 Lightly brush the top of the pie crust with the egg/milk mixture.

Sprinkle the top with coarse sugar.

Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 375°F (190°C) and bake for an additional 30-35 minutes.

23 After the first 20 minutes of bake time, place a pie crust shield on top of the pie.

24 Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. Cover pie leftovers tightly and store in the refrigerator.

SMORES PIE

INGREDIENTS

22 graham crackers,crushed

tablespoons butter, melted

1 tablespoon sugar

2 3.9 oz packages instant chocolate pudding

31 cups whole milk

cups mini marshmallows

1 chocolate bar

additional graham cracker crumbs, for garnish

INSTRUCTIONS

10 Crush graham crackers.

11 Mix graham cracker crumbs with sugar and melted butter. Press into a 9"

pie pan.

12 Refrigerate crust for 30 minutes or until set.

13 In a large bowl, stir milk and pudding mix together until completely combined. Put in the fridge for 10-15

minutes or until set.

14 Spread pudding evenly into graham cracker crust and refrigerate for 30

minutes.

15 Top pie with mini marshmallows and some crushed graham cracker crumbs.

16 Brown marshmallows under the broiler for 1-2 minutes.

17 Garnish with small pieces of the chocolate bar.

18 Store in the refrigerator.

POTATO & PECAN

PIE

INGREDIENTS

CRUST

1 1/4 cups (160g) all purpose flour 1 Tbsp sugar

1/2 teaspoon salt

Tbsp (140g) cold butter, cut into 1/2-inch cubes

Tbsp ice water

FILLING

eggs

pounds (900g) sweet potatoes

Tbsp melted butter

1/4 cup (55g) brown sugar

2 Tbsp granulated white sugar 1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/8 teaspoon ground ginger

1 1/2 teaspoons vanilla extract 1 Tbsp bourbon whisky (optional) ounces (210ml) sweetened

condensed milk

TOPPING

Tbsp butter

1/2 cup (64g) brown sugar

1 Tbsp heavy whipping cream

1 cup pecans (110g), half of them roughly chopped, the other half whole

INSTRUCTIONS

12 Make the pie dough at least an hour in advance of making the pie.

13 Put the flour, sugar, and salt in a food processor and pulse a couple of times to blend.

14 Add half of the butter and pulse several times. Add the rest of the butter and pulse several more times, until the butter pieces are not bigger than the size of a pea.

15 Add 2 Tbsp of ice water and pulse a couple of times. Add another Tbsp, and maybe just a teaspoon more if needed, and pulse, just enough so that the dough holds together when you pinch it with your fingers.

16 Empty the food processor bowl onto a clean surface and gather the dough into your hands and form a ball.

Flatten to a smooth disk about 6 inches wide. Wrap tightly in plastic wrap and chill for 1 hour.

17 Pierce the sweet potatoes with the tines of a fork in several places.

18 Put on a foil lined baking sheet and bake in a 350°F oven for 1 hour, or until cooked through and soft.

19 Remove the sweet potatoes from oven when done and let cool.

20 Remove the dough disk from the refrigerator and let sit for 5 to 10

minutes before rolling it out. Place it on a clean, lightly floured surface.

21 Roll out the dough into a 14-inch round, large enough for a 9-inch pie plate. Place on dough on and in the pie dish, turn the edges under and crimp the edges. Poke the bottom of the crust a few times with tines of a fork.

22 Place into the freezer to chill.

TOPPING

5 Melt 3 Tbsp butter in a small saucepan over medium heat. Add 1/2

cup of brown sugar and cook, stirring, until smooth, a couple of minutes. The sugar should bubble up a bit.

6 Stir in 1 Tbsp of heavy whipping cream. The mixture should bubble up a lot. As soon as you've mixed in the cream, add the pecans. Stir to coat the

pecans with the sugar mixture.

7 As soon as the pecans are coated with the sugar mixture, pour them over the top of the pie. Use the back of a metal spoon to spread them out in an even layer on the top of the pie.

8 Let the pie cool for a few minutes before serving.

BOURBON

CHOCOLATE PIE

INGREDIENTS

cups chocolate cookie crumbs

tablespoons unsalted butter, melted cups pumpkin puree

3/4 cup brown sugar

1/4 cup unsweetened cocoa powder 1 1/2 teaspoons pumpkin pie spice 2 eggs

1 (12 ounce) can evaporated milk 1 tablespoon bourbon

chocolate syrup

whipped cream

INSTRUCTIONS

7 Preheat oven to 350 degrees.

8 Combine cookie crumbs and melted butter together in a bowl until the crumbs are moistened.

9 Press cookie crumbs into the bottom and up the sides of a 9 inch pie dish. Bake crust for 10 minutes in preheated oven. Remove from oven to cool completely.

10 Combine remaining ingredients, except chocolate syrup and whipped cream, together in a bowl. Whisk until well combined. Pour into cooled crust.

11 Bake pie in 350 degree oven for 55

- 65 minutes or until the center is set and a toothpick inserted in the center

comes out clean.

12 Remove pie from oven, allow to cool at room temperature for 2 hour or refrigerate until chilled then slice, drizzle with chocolate syrup, top with whipped cream and serve.

NO BAKE PIE

INGREDIENTS

1 cup Whole Milk

1 cup Chocolate Chips

1 8 oz. Block of Cream Cheese, at room temperature

1 cup Creamy Peanut Butter

1 cup Confectioners Sugar

1 8 oz. tub of Cool Whip

1 9 in. Graham Cracker Crust

Chopped Peanuts for topping

INSTRUCTIONS

15 Pour the whole milk into a saucepan over medium/high heat.

16 Heat the milk until it just begins to bubble around the edges.

17 Remove the pan from the heat and add the chocolate chips.

18 Stir until the chocolate has completely melted and the sauce is smooth.

19 Place the ganache to the side to cool.

20 In a mixing bowl combine the cream cheese, peanut butter, and confectioners sugar.

21 With a mixer, mix everything together until smooth.

22 Add the tub of cool whip.

23 Continue to mix until the cool whip is mixing into the dough-like filling and everything is light a fluffy.

24 Scoop the filling into the crust.

25 Gently spread out over the entire crust.

26 Pour the ganache over the pie.

27 Add chopped peanuts.

28 Place in the freezer for 1 hour.

CARAMEL APPLE

PIE

INGREDIENTS

6-18 medjool dates, pitted and divided

1/2 cups walnuts

medium apples, different

varieties

1 cup filtered water, plus more for soaking

1/2 tsp ground cinnamon

1/4 tsp fine sea salt

INSTRUCTIONS

7 Line the bottom of a round 8” tart pan with parchment paper; set aside. In a food processor fitted with the S

blade, blend the walnuts into a fine meal.

8 Add 8-10 dates and process for 20-30 seconds, just until the dates are blended and combined. Press the dough into the prepared pan, then cover with plastic and freeze until ready to use.

9 Add the remaining 8 dates to a small bowl and cover with water; soak for 10-15 minutes. While the dates are soaking, prepare the apples by peeling and coring them.

10 Cut into 1/4” thick slices then chop into small chunks. Transfer to a small bowl and cover with a damp towel.

11 When the dates have finished soaking, discard the water. Add the dates, water, cinnamon and salt to a high speed blender and blend until smooth; about 15-20 seconds. Pour over apples and toss until the chunks are evenly coated.

12 Remove the pie crust from the freezer and pile with apple filling.

Freeze for at least 45 minutes and thaw before serving.

CHOCOLATE PIE

BARS

INGREDIENTS

cups all-purpose flour

1/4 brown sugar, packed

1/4 teaspoon salt

3/4 cup cold butter, cubed

eggs

1 1/2 cups corn syrup

cup sugar

tablespoon flour

tablespoons butter, melted

1 1/2 teaspoons vanilla extract 1/4 teaspoon salt

cups chopped pecans

ounces semi-sweet chocolate chips

INSTRUCTIONS

7. Preheat oven to 350°. In a large bowl, mix flour, sugar and salt; cut in cold butter using a pastry cutter or food processor until mixture

resembles coarse crumbs.

8. Press into a greased 9x13 inch baking pan. Bake 15-20 minutes, until edges are very light golden brown.

9. While crust is baking, beat together eggs, corn syrup, flour, sugar, salt, vanilla and melted butter. Stir in pecans.

10. Remove crust from oven and spread chocolate chips evenly over warm crust. Spread filling over chocolate

chips.

11. Cover with foil and return pan to oven. Bake for 15 minutes, remove foil and bake for an additional 15-20

minutes or until bubbling, filling is set and knife inserted 1-inch from edge comes out clean. Remove from oven and let cool before serving.

12. Cool completely in pan on a wire rack. Cut into bars.

SHEPHERD’S PIE

INGREDIENTS

red onions

thumb-sized piece of fresh ginger cloves of garlic

red capsicum

olive oil

500g lamb mince

1 heaped tablespoon garam masala 1 cinnamon stick

cardamon pods , (podded)

1 x 400g tin tomatoes

1kg potatoes

sea salt

freshly ground black pepper

unsalted butter

semi-skimmed milk 100g frozen peas

INSTRUCTIONS

6. Preheat the oven to 200°C. Peel and finely chop the onions, ginger and garlic, then deseed and finely slice the capsicum. Heat 1 tablespoon of olive oil in a large frying pan over a high heat. Add the mince, garam masala, cinnamon stick and

cardamon pods and fry for around 5

minutes, or until cooked through and lightly browned, stirring regularly.

7. Remove to a bowl and set aside, then place the pan back on the heat. Turn the heat down to medium and cook the onion, ginger and garlic for around 5 minutes, or until softened, then add the capsicum for a further 5

minutes. Tip in the tinned tomatoes, breaking them up with a spoon as you go, then pour in half a tin’s worth of water and stir well. Turn the heat up to high and bring to the boil, then reduce to a low heat, stir the mince back into the pan and simmer for 25

minutes, or until thickened, stirring occasionally.

8. Meanwhile, peel the potatoes, cutting any larger ones into quarters and place in a large saucepan. Cover with water, add a good pinch of salt and cook for 20 minutes, or until tender.

9. Drain in a colander and leave to steam dry, then return the potatoes to

the empty pan. Add a knob of butter, a splash of milk, a good pinch of salt and pepper, then mash well. Stir the peas through the mince, season with salt and pepper, then remove the cinnamon stick and transfer to an ovenproof baking dish (roughly 20 x 25cm).

10. Evenly spoon the mash over the top, smooth the surface slightly, then use a fork to fluff it up – this will give you great texture once it’s cooked.

Drizzle the pie with a little olive oil and season lightly. Cook in the oven for around 30 minutes, or until golden and bubbling.

LEMON & YOGURT

PIE

INGREDIENTS

CRUST

1/2 cups graham cracker crumbs, about 10 crackers

tablespoons unsalted butter, melted tablespoons sugar

FILLING

can (14 ounces) sweetened

condensed milk

large egg yolks

1/2 cup fresh lemon juice

1/2 cup plain or honey lemon Greek yogurt

tablespoons grated lemon zest

INSTRUCTIONS

CRUST

5. Preheat oven to 350°.

6. Combine graham cracker crumbs, butter, and 3 tablespoons sugar in a medium bowl; mix well.

7. Press into a 9-inch pie plate, and bake until lightly browned, about 10

minutes.

8. Remove from oven, and transfer to a wire rack until completely cooled.

FILLING

3. In a large mixing bowl, beat the egg yolks until they are light yellow.

Gradually beat in sweetened

condensed milk.

4. Add lemon juice and beat until smooth. Whisk in the Greek yogurt and zest. Pour into cooled pie crust.

Bake 15 minutes. Remove from oven, and transfer to a wire rack until completely cooled. Refrigerate.

Serve with whipped cream.

ORANGE PIE

INGREDIENTS

1 package 500 g pastry

150 g Greek yogurt

200 ml sunflower oil

100 g sugar

4 eggs

Zest of 2 oranges

baking powder 20 g

1 tsp orange essence

SYRUP

2 cups sugar

3 cups water

Orange zest

INSTRUCTIONS

1. Separate the pastry sheets and set them aside to dry for 30 min.

2. In a large bowl, mix all the ingredients and combine gently into a thin, creamy batter.

3. Tear the phyllo pastry sheets into small pieces and put them into the bowl with the mixture.

4. Pour the the mixture into the greased rectangle (30x23) baking pan and bake in the oven at 180°C for 30 min or until golden. Remove from the oven and let it cool.

SYRUP

1. Put the ingredients for the syrup in a small saucepan and cook for 10 min.

2. Cut the cooled pie into equal square pieces and drizzle with syrup. Serve with IceCream.

CUPCAKES

ESPRESSO

CUPCAKES

INGREDIENTS

CUPCAKES

1 cup butter, softened to room temperature

1 3/4 cup sugar

2 eggs

2 tsp. vanilla extract

1 cup buttermilk or 1 cup whole milk with 1 Tbs. lemon juice

1/2 cup strong coffee, cooled

2 cups flour

3/4 cup cocoa powder

1 tsp. baking soda

1 1/2 tsp. baking powder 1/2 tsp. salt

FROSTING

8 oz. bar cream cheese, cold

1/2 cup butter (1 stick), softened to room temperature

1 tsp vanilla extract

4 Tbs. Kahlua coffee liqueur

3 1/2 cups powdered sugar, measure then sift

TOPPING

1/2 to 3/4 cup Kahlua coffee

liqeuer*

1 cup chocolate covered espresso beans

INSTRUCTIONS

1. Preheat oven to 350 degrees F. Line 3 muffin pans with cupcake liners.

Beat together butter and sugar till light and fluffy. Slowly add eggs one at a time.

2. Sift together flour, cocoa powder, baking soda, baking powder and salt.

Combine the buttermilk and coffee together. Alternate adding the flour mixture and buttermilk mixture.

3. Pour into the prepared pans. Bake for 12-15 minutes or until a toothpick inserted in the middle of the cupcake comes out clean. Let cool for at least 10 minutes then poke holes on top of each cupcake. Drizzle about 1/2

teaspoon of Kahlua over each cupcake.

4. With the mixer on a low speed, beat the cream cheese and butter till blended. Mix in vanilla and Kahlua.

Slowly add the powdered sugar, a cup at a time.

5. Once all the powdered sugar is added, increase to a higher speed to whip up the frosting till light and fluffy. Transfer frosting into a piping bag.

6. Place the chocolate covered espresso beans inside a ziplock bag.

Using a rolling pin, lightly crush them into smaller pieces. Pipe frosting on top of each cupcake.

7. Drizzle a little bit of Kahlua on top of the frosting. Sprinkle the crushed chocolate covered espresso beans on top of each cupcake.

ROASTED BERRY

CUPCAKES

INGREDIENTS

ROASTED BERRIES

3 cups assorted berries

1/4 cup sugar

CUPCAKES

1/2 cup (1 stick) unsalted butter, softened at room temperature

3/4 cup granulated sugar

2 large eggs

1 teaspoon vanilla

1 1/3 cup cake flour

1 1/4 teaspoons baking powder 1/4 teaspoon kosher salt

1/2 cup buttermilk

1 cup roasted berries, drained FROSTING

1/2 cup (1 stick) unsalted butter, softened at room temperature

1/2 cup cream cheese

3 cups confectioner's sugar

1-2 drops pink food coloring

1 cup mashed roasted berries

INSTRUCTIONS

1. Preheat the oven to 400°F. Line a small baking tray with parchment paper and scatter the berries in one layer on the tray. Sprinkle with the sugar and roast for about 15-20

minutes, or until the berries are soft and have released their juices.

Remove from the oven and cool

completely.

2. Take the roasted berries and drain some of the excess liquid. Mash the remaining berries using a fork and set this aside for the frosting.

3. Lower the oven temperature to 350°F. Prepare muffin trays by lining with cupcake liners.

4. In the bowl of a stand mixer with the whisk attachment, cream the butter until light and fluffy. Mix in the sugar until well incorporated, then add the eggs and vanilla, scraping down the sides of the bowl periodically.

5. In a small bowl, whisk together the cake flour, baking powder and salt.

Add the flour to the egg mixture, mixing until just incorporated. Add the buttermilk and mix again until the batter is smooth, but take care not to over mix.

6. Remove the mixing bowl from the stand mixer and gently fold in the roasted berries. Spoon the batter into

the muffin trays, about 3/4 full.

7. Bake for about 20 minutes, or until an toothpick inserted in the center come out with just a few moist crumbs. Set aside to cool before icing.

FROSTING

1. Whisk the butter, cream cheese and confectioner's sugar in a stand mixer with the whisk attachment on low speed. When the ingredients start to come together, increase the speed to medium and let the icing mix for about 2 minutes.

2. Add the food coloring and mix again.

Once the icing is smooth, remove the mixing bowl from the mixer.

3. Spoon the mashed berries into the bowl, then spoon the icing into a piping bag outfitted with a large decorating tip.

CHOCOLATE

BUTTERCREAM

CUPCAKES

INGREDIENTS

YELLOW CUPCAKES

3/4 cup (1 1/2 sticks or 169g) unsalted butter, room temperature 1 1/2 cups (300g) granulated sugar 3 extra-large (3/4 cup, 56g, or 6ounces) eggs, room temperature 2 teaspoons pure vanilla extract 1 teaspoon almond extract

1 1/4 cups (287g) sour cream, room temperature

2 1/2 cups (312g) cake flour

2 teaspoons baking powder 1/2 teaspoon baking soda

1/2 teaspoon salt

CHOCOLATE

BUTTERCREAM

1 1/2 cups (340g) butter, at room temperature

4 cups (500g) powdered sugar

3/4 cup (94g) cocoa powder

4 tablespoons (60ml) heavy

whipping cream

2 teaspoons vanilla extract

pinch table salt

INSTRUCTIONS

1. Preheat the oven to 350 degrees F.

2. Cream the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment for about 3

minutes or until light and fluffy.

3. With mixer on medium-low, add the eggs 1 at a time, allowing them to incorporate before adding next.

4. With mixer off, add the vanilla, almond extract, and sour cream. Turn mixer on low until incorporated then high for about 1 minute.

5. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Sift at least 2 times.

6. With the mixer on low, add the flour

mixture to the batter until just combined. Remove bowl from mixer and finish stirring with a spatula to be sure the batter is completely mixed.

7. Using a 1/4 cup ice cream scoop or a measuring cup, divide batter into cupcake pans.

8. Bake for 16-20 minutes or until cupcake springs back when pressed in the center.

9. Chocolate Buttercream

10. In a the bowl of an stand mixer fitted with whisk attachment, whisk butter and sugar on medium-high speed until very pale and fluffy, or about five minutes.

11. Be sure to stop at least once and scrape the bowl.

12. With the mixer off, add in cocoa powder, vanilla, and salt.

13. Turn mixer on low and blend for about 30 seconds.

14. One tablespoon at a time, add in heavy cream.

15. Once all cream has been added and mixture is mostly combined, turn off the mixer and scrape down the sides of the bowl.

16. Now turn the mixer onto medium-high to high and whisk for 3-5

minutes or until mixture is light and fluffy. The frosting will be shiny and seem to have many large air bubbles

throughout and this is exactly what we are going for.

17. Allow cupcakes to cool before frosting.

PUMPKIN

CUPCAKES WITH

MAPLE CREAM

INGREDIENTS

CUPCAKES

1 cup all purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

1 teaspoon ground cinnamon

¼ teaspoon ground ginger

½ teaspoon nutmeg

½ teaspoon salt

2 eggs

1 cup canned pumpkin puree

¼ cup granulated sugar

½ cup brown sugar, lightly packed ⅓ cup vegetable oil

FROSTING

6 ounces cream cheese, at room temperature (

3 tablespoons unsalted butter, at room temperature

2 tablespoons pure maple syrup ½ teaspoon pure vanilla extract 2 cups powdered sugar

For the salted maple glazed pecans: 4 tablespoons unsalted butter

½ cup brown sugar, lightly packed ½ teaspoon salt

¼ cup pure maple syrup

1 tablespoon milk

⅔ cup chopped, toasted pecans

INSTRUCTIONS

CUPCAKES

1. Preheat oven to 350. Grease a muffin pan or fill with 9 paper liners.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt.

3. In a large bowl, whisk together the eggs, pumpkin puree, sugars and vegetable oil. Add the flour mixture to the wet ingredients and stir until combined.

4. Divide the batter evenly between the 9 muffin cups and bake for 15-18

minutes, until a toothpick inserted in the cupcakes comes out clean.

5. Cool the cupcakes completely before

spreading with frosting and topping with pecans.

FROSTING

1. Beat cream cheese, butter, maple syrup and vanilla extract until combined.

2. Slowly add in powdered sugar and beat until smooth.

PECANS

1. In a saucepan over medium-high heat, melt the butter. Once melted, whisk in the brown sugar and salt.

Bring to a boil, reduce the heat to medium and continue to boil for 2

minutes, whisking frequently.

2. Add the maple syrup and boil 4

minutes longer, until the mixture has thickened, whisking frequently.

Remove from the heat and

immediately stir in the milk and pecans.

3. Pour onto a baking sheet that has been lined with foil. Allow to cool, then break into small pieces. Top the frosted cupcakes generously with the pecans.

VEGAN

CHOCOLATE

CUPCAKES

INGREDIENTS

CUPCAKES

1 1/2 cups (355 milliliters) Silk unsweetened original almond milk 1 1/2 teaspoons white vinegar

1/2 cup (113 grams) melted oil 2/3 cup (133 grams) brown sugar 1/2 cup (100 grams) granulated sugar

2 teaspoons vanilla extract

1 teaspoon espresso powder 2

1 1/2 cups (188 grams) flour

1/2 cup (58 grams) cocoa powder 1 1/4 teaspoons baking soda

3/4 teaspoon baking powder

1/2 teaspoon salt

FROSTING

1 cup (170 grams) semi-sweet

chocolate chips

1/4 cup (60 milliliters) Silk

unsweetened original almond milk 1/4 cup (56 grams) coconut oil 1 teaspoon vanilla extract

1/3 cup (40 grams) powdered sugar, sifted if lumpy4

pinch of salt

DECORATING

16 chocolate peanut butter football

truffles

1/2 cup naturally dyed shredded coconut

INSTRUCTIONS

CUPCAKES

1. Preheat the oven to 350 °F (175 °C) and line two muffin pans with a total of 16 cupcake liners.

2. In a large mixing bowl, stir together the almond milk and vinegar. Let sit for 5 minutes.

3. Stir in the melted coconut oil, brown sugar, granulated sugar, vanilla extract and espresso powder.

4. In a medium mixing bowl, stir together the flour, cocoa powder, baking soda, baking powder and salt.

Add this to the wet mixture and stir just until combined.

5. Fill the liners slightly more than half-

way full and bake for 16-18 minutes or until a toothpick inserted in the middle comes out clean or with some moist crumbs.

6. Let cool for 5 minutes and then turn out onto a wire rack to cool

completely.

FROSTING

1. In a small saucepan over medium-low heat, mix together the chocolate chips, almond milk, coconut oil, and vanilla extract. Stir until melted and then gradually whisk in the

powdered sugar until completely smooth.

2. Let the pan cool for about 15 and then place the pan in the refrigerator

for about 10-20 minutes, stirring after every 5 minutes, or until firm enough to spread on the cupcakes.

3. Spread 1 tablespoon of frosting on top of each cupcake.

DECORATING

1. Sprinkle about 1 1/2 teaspoons of coconut grass over the frosting. Stick a toothpick in the football truffle and place on the cupcake. Can be kept at room temperature for about 4-6

hours.

2. Place in the refrigerator. Let come to room temperature (about 1-2 hours) before serving.

CHOCOLATE

CUPCAKE WITH

PUMPKIN

BUTTERCREAM

INGREDIENTS

CUPCAKES

1/2 cup (1 stick or 115g) unsalted butter

2 ounces semi-sweet baking

chocolate

2 large eggs, at room temperature 3/4 cup (150g) granulated sugar 2 teaspoons vanilla extract

1/2 cup (115g) sour cream, room

temperature

1/2 cup (42g) unsweetened cocoa powder

3/4 cup (95g) all-purpose flour 1/2 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

PUMPKIN BUTTERCREAM

1/2 cup butter (113g), room

temperature

1/2 cup (110g) pumpkin puree

1 teaspoon vanilla

3 cups (380g) confectioners sugar 1 tablespoon pumpkin spice

INSTRUCTIONS

CUPCAKES

1. Preheat the oven to 350F degrees.

This recipe makes 12-14 cupcakes, so prepare one with cupcake liners.

2. Melt the butter and chocolate together in the microwave.

Microwave in 30-second increments, stirring in between each time. Set aside.

3. In the bowl of a stand mixer with the whisk attachment; add the eggs, sugar, vanilla, and sour cream and whisk on medium speed until smooth.

4. In a medium sized bowl, sift the cocoa powder, flour, baking soda, baking powder, and salt together

until thoroughly combined.

5. Add the cooled butter/chocolate to the stand mixer and whisk until smooth, about 30 seconds.

6. Slowly add in the flour mixture, about 1/4 cup at a time with the stand mixer on low.

7. Fill the cupcake liners 2/3 of the way full with batter. Bake for 15-18

minutes.

PUMPKIN BUTTERCREAM

Place all ingredients in bowl of stand mixer with paddle attachment and turn on to low speed.

Once all ingredients are combined, turn mixer speed to medium-high and mix for 2-3 minutes.

MOCHA CUPCAKES

INGREDIENTS

1/2 c (118 ml) strong brewed coffee, room temp

1 1/2 tsp espresso powder

1/2 c (118 ml) whole milk

1 tsp vanilla extract

1 1/3 c (189 g) flour

1/3 c (30 g) cocoa powder

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 c (118 g) butter, room temp 1/2 c (99 g) granulated sugar

1/2 c (71 g) brown sugar

1 egg, room temp

SWISS MERINGUE

BUTTERCREAM

1 1/2 c (300 g) sugar

7 egg whites

27 Tbsp (381 g) unsalted butter, room temp

2 Tbsp instant coffee

2 Tbsp warm water

INSTRUCTIONS

1. Preheat the oven to 350F. Line a cupcake pan with 12 liners and set aside.

2. Mix the espresso powder/instant coffee granules into the brewed coffee. Add the milk and vanilla set aside to cool.

3. In a small bowl, combine the flour, cocoa powder, baking powder,

baking soda and salt. Set aside.

4. In a separate medium-sized bowl, beat the butter until creamy. Add the sugars and beat until light and fluffy, about five minutes.

5. Add the egg and beat until fully incorporated, scarping down the

sides and the bottom of the bowl.

6. Add about 1/3 of the flour mixture to the batter, and mix slowly to

combine. Scrape down the sides and add half of the coffee mixture.

Scrape down the sides of the bowl again and continue alternating wet and dry, ending with dry. Mix just until combined.

7. Scoop batter into the prepared liners.

Bake 17-20 minutes or until the cupcakes spring back when pressed.

Cool on a rack in pans for 3 minutes, then remove the cupcakes from the pans and allow to cool thoroughly before frosting.

SWISS MERINGUE

BUTTERCREAM

1. In a double boiler, cook the egg whites and sugar over medium heat, whisking constantly, until the sugar is completely dissolved.

2. Pour into another bowl and whip on high speed until room temp.

3. On a medium-low speed, add the butter, waiting until each piece is completely incorporated before adding the next.

4. While it’s beating, combine the water and instant coffee. Pour into whipped buttercream as you would an extract, and beat to combine.

APPLE PIE

CUPCAKES

INGREDIENTS

4 tablespoons unsalted butter

2 large Granny Smith apples, peeled, cored and diced in to 1/4-inch cubes 1/2 teaspoon ground cinnamon

1/8 teaspoon salt

Juice of half lemon (about 1 1/2

tablespoons)

1/4 cup all purpose flour

1/4 cup + 2 tablespoons packed brown sugar

1/4 cup chopped walnuts

1 can (12.4 oz) Pillsbury

refrigerated cinnamon rolls

whipped cream caramel-flavored syrup

INSTRUCTIONS

1. Heat oven to 400°F. Lightly spray 8

regular-size muffin cups with

cooking spray.

2. In 10-inch skillet, melt 2 tablespoons butter over medium-high heat. Add apples; cook about 5 minutes, stirring occasionally, until softened.

3. Sprinkle with 2 tablespoons brown sugar, the cinnamon and salt. Cook 5

minutes longer or until tender. Stir in lemon juice.

4. Meanwhile, in small bowl, mix butter, flour, 1/4 cup of brown sugar and walnuts with fork or hands until crumbly. Set aside.

5. Separate dough into 8 rolls. Flatten

each into 4-inch round; place in muffin cup. Divide apple filling evenly onto rolls in muffin cups.

Divide flour mixture evenly over apples.

6. Bake 10 to 12 minutes or until bubbly and tops are lightly browned.

Cool slightly before removing from muffin cups.

7. Cool completely, about 30

minutes.Serve cupcakes topped with whipped cream and a drizzle of syrup.

CINNAMON ROLL

CUPCAKES

INGREDIENTS

2 1/4 tsp or 1 packet (1/4 oz./7 g) dry active yeast

1/2 cup sugar, divided

1 cup warm milk (approximately 110

degrees Fahrenheit)

2 eggs, room temperature

1/3 cup butter, melted

1 tsp salt

4 1/2 cups bread flour

1 cup brown sugar, packed

2 1/2 Tbsp ground cinnamon

1/3 cup butter, softened

INSTRUCTIONS

1. Dissolve the yeast and 1/4 cup of the granulated sugar in the warm milk in a large bowl and let stand for about 10 minutes until foamy.

2. Mix in the eggs, butter, salt, and other 1/4 cup of granulated sugar. Add flour and mix until well blended and the dough forms a ball. Put in a bowl, cover and let rise in a warm place until doubled in size.

3. After the dough has doubled in size, turn it out onto a lightly floured surface, cover and let rest for 10

minutes. In a small bowl, combine brown sugar and cinnamon. Line cupcake pan with cupcake liners, and

lightly spray over the top of them with cooking spray.

4. Roll dough into a 12x22 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 24 rolls.

5. Place each roll in a cupcake liner.

Cover and let rise until nearly doubled, about 30 minutes.

Meanwhile, preheat oven to 400

degrees Fahrenheit.

6. Bake rolls in preheated oven until golden brown, about 10-12 minutes.

Let rolls cool completely before frosting.

PEPPERMINT

CUPCAKES

INGREDIENTS

CUPCAKES

2 2/3 cups all-purpose flour

2/3 cup unsweetened cocoa powder 2-3 tsp. espresso powder

2 tsp. baking powder

1 tsp. baking soda

½ tsp. salt

1 cup whole milk

1 cup strong brewed coffee

1 tsp. peppermint extract

1 cup (2 sticks) unsalted butter, at room temperature

1 cup granulated sugar 1 cup light brown sugar

2 large eggs

FROSTING

6 large egg whites

1¾ plus 2 tbsp. granulated sugar 1½ cups (3 sticks) unsalted butter, at room temperature

4 tsp. peppermint extract

1-2 tsp. vanilla extract

INSTRUCTIONS

1. To make the cupcakes, preheat the oven to 350° F. Line two cupcake pans with paper liners.

2. In a medium bowl, combine the flour, cocoa powder, espresso powder, baking powder, baking soda and salt; stir together. Combine the milk, coffee and peppermint extract in a liquid measuring cup.

3. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugars. Beat on medium-high speed until light and fluffy, 2-3 minutes, scraping down the sides of the bowl as needed.

Blend in the eggs one at a time.

4. Alternately mix in the dry and liquid ingredients, beginning and ending with the dry ingredients and mixing just until incorporated.

5. Divide the batter evenly between the prepared cupcake liners. Bake 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan 5-10

minutes, then transfer to a wire rack to cool completely.

FROSTING

1. Combine the egg whites and sugar in a heatproof bowl set over a pot of simmering water. Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved.

2. Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form and the mixture has cooled to room

temperature, about 8 minutes.

3. Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated.

4. Stir in the peppermint and vanilla extracts and mix just until

incorporated, then pipe or spread the frosting onto the cupcakes.

5. Remove about half of the frosting to a bowl.Take the remaining frosting in the mixing bowl, add red gel

coloring and mix until you have achieved the desired shade. Fit a pastry bag with a large tip. Fill one side of the pastry bag with the white frosting, and then fill in the other side with the red frosting Pipe a test streak until you see both colors coming out of the tip.

GREEN CUPCAKES

INGREDIENTS

1 pkg. (2-layer size) white cake mix 2 oz. BAKER'S Semi-Sweet

Chocolate, melted

1 Tbsp. green food coloring

4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, softened

1 jar (7 oz.) Marshmallow Creme 1 tsp. vanilla

1 tub (8 oz.) Whipped Topping, thawed

INSTRUCTIONS

1. Heat oven to 350°F.

2. Prepare and bake cake batter as directed on package for 24 cupcakes, blending melted chocolate and food coloring into batter before spooning into prepared muffin cups. Cool completely.

3. Beat cream cheese, marshmallow creme and vanilla in large bowl with mixer until blended. Add the

whipped topping; beat just until blended.

4. Spoon whip mixture into resealable plastic bag. Cut corner off one bottom corner of bag; use to pipe whip mixture onto tops of cupcakes.

STRAWBERRY

CHEESECAKE

CUPCAKES

INGREDIENTS

GRAHAM CRACKER

CRUST

1 ¼ cups graham cracker crumbs 1/3 cup sugar

5 tablespoons unsalted butter, melted CUPCAKES

2 1/2 cups sifted cake flour

1 tablespoon baking powder

1/2 teaspoon salt

1 cup milk, at room temperature

2 large egg whites, at room temperature

1 whole egg, at room temperature 1 teaspoon vanilla extract

1/4 teaspoon almond extract

1 1/2 cups sugar

8 tablespoons (1 stick) unsalted butter, at room temperature

1/2 cup heavy cream, cold

CHEESECAKE FILLING

1 (8 ounce) package cream cheese, at room temperature

¼ cup (4 tablespoons) unsalted butter, at room temperature

½ teaspoon vanilla extract

1 ¼ cups confectioners’ sugar, sifted

STRAWBERRY

BUTTERCREAM FROSTING

¾ cup (1.5 sticks) unsalted butter, at room temperature

3 cups confectioner's sugar, sifted 1/2 cup fresh strawberries

1/2 teaspoon vanilla extract

For the strawberry topping:

1 cup diced strawberries

¼ cup graham cracker crumbs

INSTRUCTIONS

CUPCAKES

1. Preheat the oven to 350 degrees F.

Line 2 muffin pans with cupcake liners.

2. In a medium bowl combine the flour, baking powder and salt. In a glass measuring cup, whisk the milk, eggs, vanilla and almond extract.

3. In an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until pale and creamy, about 5 minutes.

Alternate additions of the flour mixture and liquid mixture, beginning

and ending with the flour mixture (3

dry additions, 2 wet), beating after each addition until incorporated.

Continue mixing on medium speed for 2 minutes.

4. Chill a clean stainless mixer bowl in the freezer for 5 minutes. Return bowl to mixer fitted with the whisk attachment and then whisk the heavy cream on medium-high speed until soft peaks form.

5. Fold whipped cream into the cake batter.

6. Divide the batter evenly among cupcake liners (about 2/3 full) and bake until a toothpick comes out with only a few crumbs, about 16-18

minutes. Remove from pan and let cool on wire racks. Repeat with second muffin pan.

GRAHAM CRACKER

CRUST

1. In a small mixing bowl, combine the graham cracker crumbs, sugar and melted butter; mix well with a fork.

Drop about 1 tablespoon of the graham cracker mixture in the bottom of each cupcake liner and press down to line the bottom.

2. Bake for 5 minutes. Remove from the oven, and maintain the oven

temperature.

FILLING

1. In the bowl of a stand mixer fitted with the paddle attachment beat the cream cheese and butter until creamy.

2. Add the vanilla then gradually add the confectioners’ sugar.

3. Beat until well combined.

STRAWBERRY FROSTING

1. Puree the strawberries in a food processor. Strain the puree through a fine mesh sieve placed over a bowl to remove the seeds. In an electric mixer fitted with the paddle

attachment, combine butter and half of the sugar.

2. Beat on low speed until well blended. Add the other half of the sugar and two tablespoons of

strawberry puree, mixing until combined.

3. Increase speed to medium and add additional puree, a tablespoon at a time, until desired color and flavor is reached. Add vanilla and beat on high for about 30 seconds to lighten the frosting.

ASSEMBLE

1. Remove a small amount of the center part of the cupcake using a cupcake corer or pairing knife.

2. Divide the cheesecake filling evenly among the cupcakes, filling the hole in the middle of the cupcake. Pipe frosting around the edge of each cupcake, leaving a well for the

strawberry topping.

3. Divide strawberry topping among cupcakes and sprinkle with graham cracker crumbs.

RASPBERRY

CHEESECAKE

CUPCAKES

INGREDIENTS

CRUST

3/4 cup + 2 Tbsp graham cracker crumbs

1 1/2 tsp granulated sugar

3 1 /2 Tbsp salted butter, melted RASPBERRY SWIRL

4 oz fresh raspberries

2 Tbsp granulated sugar

CHEESECAKE FILLING

3/4 cup granulated sugar

1 Tbsp all-purpose flour 2 (8 oz) pkg cream cheese, softened well but not melted

1 tsp lemon zest

2 large eggs

1 tsp vanilla extract

1/4 cup sour cream

INSTRUCTIONS

CRUST

1. Preheat oven to 325 degrees. In a mixing bowl, using a fork, stir together graham cracker crumbs and sugar, then pour in melted butter and stir until evenly moistened.

2. Add 1 slightly heaping tablespoonful to 12 paper lined muffin cups. Press crust firmly into an even layer.

3. Bake in preheated oven 5 minutes then remove from oven and allow to cool.

RASPBERRY SWIRL

1. Add raspberries and 2 Tbsp granulated sugar to a food processor

and pulse until well pureed, about 30

seconds - 1 minute.

2. Press mixture through a fine mesh strainer into a bowl.

3. Set aside.

CHEESECAKE FILLING

1. In a mixing bowl, whisk together granulated sugar and flour. Add cream cheese and lemon zest using an electric hand mixer, blend mixture just until smooth.

2. Mix in eggs one at a time. Stir in vanilla and sour cream just until combined.

3. Tap bowl forcefully against countertop, about 10 times, to release large air bubbles. Divide mixture

evenly among cups over crust layer, adding about 1/3 cup to each and filling nearly full. Jiggle pan to level cheesecake filling then dollop about 5 small circle of raspberry sauce over each cupcake, about 3/4 tsp total over each one.

4. Using a toothpick, swirl raspberry filling with cheesecake mixture to create a marbled design. Bake in preheated oven 22 - 25 minutes until cupcakes are puffed and nearly set.

5. Remove from oven and allow to cool completely, then chill in refrigerator 3 hours, until set. Store in

refrigerator in an airtight container.

CHOCOLATE

PUMPKIN

CUPCAKES

INGREDIENTS

CUPCAKES

1½ cup flour

1 teaspoon baking powder

¼ teaspoon baking soda

¾ teaspoon pumpkin spice

½ teaspoon salt

½ cup brown sugar

½ cup granulated sugar

½ cup canola oil

2 eggs

¾ cup pumpkin puree

1 teaspoon vanilla GANACHE

3 ounces (1/2 cup) semi sweet

chocolate

6 tablespoons whipping cream

FROSTING

4 ounces cream cheese, room

temperature

¼ cup butter (1/2 stick), room temperature

½ teaspoon vanilla

¼ teaspoon cinnamon

Pinch of nutmeg

Pinch of salt

2 cups powdered sugar

INSTRUCTIONS

CUPCAKES

1. Preheat oven to 350 degrees and line a muffin tin with 12 paper cupcake liners.

2. In a mixing bowl, combine flour, baking powder, baking soda,

pumpkin spice, and salt together. Set aside.

3. In the bowl of a standing mixer fitted with the paddle attachment, mix sugars together until there are no lumps. Mix in the oil and then the eggs one at a time. Add the pumpkin and vanilla and mix well. Gradually mix in the dry ingredients until combined.

Spoon batter into the cupcake liners filling ¾ full (about ¼ cup).

4. Bake for 20-25 minutes until toothpick comes out clean.

5. Let cupcakes cool in muffin tin for 5

minutes and then allow to cool completely on a wire rack.

GANACHE

1. Microwave heavy whipping cream for 45 seconds and then add the chocolate chips and let it sit for 2

minutes and then whisk together until smooth.

2. Allow to sit and cool for 5 minutes and then spoon about 1 teaspoon onto the top of each cupcake. Let the ganache cool and set for about 10

minutes before piping on frosting.

FROSTING

1. Beat cream cheese and butter together until smooth. Mix in the vanilla and then add the cinnamon, nutmeg, salt, and the powdered sugar a little at a time mixing on low.

2. Cream until fluffy and smooth. Place frosting in a piping bag fitted with a star tip and pipe on top of the ganache covered cupcakes.

MANGO & VANILLA

CUPCAKES

INGREDIENTS

1 & ⅓ cup all-purpose flour

½ tsp baking powder

¼ tsp baking soda

¼ tsp salt

½ cup unsalted butter, melted and cooled

1 cup sugar

1 large egg

¼ cup coconut flavored yogurt (or vanilla)

¾ cup milk

1 tsp vanilla

BUTTERCREAM

¾ cup unsalted butter, room

temperature

½ cup mango puree ¼ tsp salt

½ tsp vanilla extract

4 cups icing sugar

INSTRUCTIONS

1. Preheat oven to 350°F and line a muffin pan with 12 paper liners.

2. In a large bowl, toss together flour, baking powder, baking soda and salt.

3. In a medium bowl, whisk the melted butter with the sugar. Add the egg, yogurt, milk and vanilla. Stir together, then gently pour into the dry ingredients. Mix until smooth and try not to over mix.

4. Fill the paper liners ¾ full with batter and bake for about 18-20

minutes or until a toothpick inserted into the centre comes out clean. Let cupcakes cool completely before frosting.

BUTTERCREAM

1. Whip the butter until light and fluffy.

Add the mango puree, salt and

vanilla, mix until somewhat

incorporated. Add the icing sugar, one cup at a time, blend until smooth.

CUPCAKES WITH

RASPBERRY

BUTTERCREAM

INGREDIENTS

CUPCAKES

½ cup unsalted butter, softened ¾ cup sugar

2 eggs plus one egg yolk, room temperature

½ teaspoon vanilla extract

1½ cups all purpose flour

¼ teaspoon salt

1½ teaspoons baking powder

4 ounces milk, room temperature

RASPBERRY

BUTTERCREAM

1 cup fresh raspberries

½ cup unsalted butter, softened 2 cups powdered sugar

INSTRUCTIONS

CUPCAKES

2. Preheat oven to 350 degrees. In a stand mixer with the paddle

attachment cream butter and sugar until fluffy.

3. Add in eggs and vanilla extract. Mix to combine.

4. In a separate bowl mix together the dry ingredients. Combine the flour, salt, and baking powder.

5. Alternatively add the dry ingredients and milk in two parts to the egg mixture.

6. Fill a cupcake lined pan with batter ⅔ of the way up.

7. Place in the oven and bake for 12-15

minutes.

8. Allow the cupcakes to cool completely before frosting.

RASPBERRY

BUTTERCREAM

1. Add raspberries to a food processor.

Pulse until they become a thick sauce.

2. Push the raspberry puree through a sieve to extract the juice and get rid of the seeds. Set raspberry sauce aside.

3. In a stand mixer with the paddle attachment cream butter on high for about 2-3 minutes to get a creamy fluffy texture.

4. Add in the powdered sugar and

raspberry sauce on low speed until combined.

5. Pipe the icing onto cool cupcakes and decorate as desired. Cupcakes can be stored on the counter at room temperature for a day or two and in the refrigerator for up to 5 days.

6. Top with a raspberry.

TOFFEE CUPCAKE

INGREDIENTS

CUPCAKE

1 cup (4.5 ounces) all purpose flour 1 cup plus 2 tablespoons (7.3

ounces) sugar

1/3 cup plus 2 tablespoons (1.5

ounces) Unsweetened Natural Cocoa Powder

1/2 teaspoon baking soda

1/4 teaspoon salt

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

2 large eggs

1 teaspoon pure vanilla extract 2 tablespoon instant coffee granules

1/2 cup hot coffee 1/2 cup chocolate covered toffee bits CARAMEL FROSTING

5 large egg whites

11/2 cup granulated sugar

4 sticks unsalted butter, diced and softened

1/4 teaspoon salt

1 tablespoon vanilla

1/3 cup caramel sauce

CHOCOLATE DIPPING

SAUCE

2/3 cups dark chocolate

2 tablespoons heavy cream

4 tablespoons powdered sugar,

sifted

5-8 tablespoons water, warm

INSTRUCTIONS

CUPCAKE

1. Position a rack in the lower third of the oven. Heat the oven to 350

degrees.

2. In a large bowl, combine and mix together flour, cocoa powder, sugar, baking soda and salt. Add in butter, eggs, and vanilla and beat for one minute. Scrape down the sides of the bowl and add the instant coffee granules and hot coffee, beat until batter is smooth, about 20-30

seconds.

3. Divide it evenly among the lined cups. Bake 18-22 minutes just until a toothpick inserted into a few of the

cupcakes comes out clean. Set the pan on a rack to cool.

4. Frost the cupcakes when they are completely cool. Store and serve at room temperature.

CARAMEL FROSTING

1. Combine egg whites and sugar in a bowl placed over simmering water.

Bring mixture to 150 degrees F while whisking constantly.

2. Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium speed until mixture cools and doubles in volume.

3. Add butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear

clumpy and almost curdled looking-this is normal.

4. Keep mixing and it will become even and smooth again. Add salt and vanilla and mix to combine. Add caramel sauce and mix to combine.

CHOCOLATE DIPPING

SAUCE

1. Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3

minutes to melt without stirring.

2. Slowly stir mixture to combine. Add powdered sugar and mix to combine.

Add water one tablespoon at a time, mixing after each addition until pouring consistency is reached. Set

aside and let sauce cool to warm.

ASSEMBLE

1. To frost the cupcakes: Fill a pastry bag fitted with a large round tip and start piping from the outside working in to the center to create one even layer.

2. Freeze cupcakes for 20 minutes before dipping in warm chocolate sauce, so that the frosting does not melt. Remove cupcakes and dip in warm chocolate sauce, and then rim with chocolate covered toffee bits.

3. Return cupcakes to freezer for five minutes for chocolate to set. Remove from freezer and finish piping frosting on top.

KIT KAT CUPCAKES

INGREDIENTS

CUPCAKES

1 cup all-purpose flour

1 cup sugar

⅓ cup unprocessed cocoa powder 1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

1 egg, at room temperature

½ cup buttermilk, at room

temperature

½ cup hot coffee or hot water

¼ cup vegetable oil

1½ teaspoons vanilla extract

FROSTING

1 cup (2 sticks) unsalted butter, at room temperature

3-4 cups powdered sugar

2 teaspoons pure vanilla extract Pinch of salt

2-3 tablespoons heavy cream

6-7 snack size Kit Kats, chopped finely

INSTRUCTIONS

CUPCAKES

1. Preheat oven to 350 degrees F. Line muffin tins with cupcake liners. Sift together all the dry ingredients into a large bowl. In a medium bowl,

combine all the wet ingredients, including egg, using a whisk. Be sure to whisk the last into the wet ingredients to avoid scrambling with the hot coffee.

2. Using a mixer, mix the dry ingredients on low speed for 1

minute. Stop the mixer and add the wet ingredients. Mix for 2 minutes on medium speed and scrape down the sides and bottom of bowl. Mix for

additional minute on medium speed.

3. The batter will be thin. Divide evenly among the cupcake liners.

4. Bake for 12-15 minutes or until a toothpick inserted in the center comes out almost clean.

5. Cool cupcakes on wire racks completely. Meanwhile you could start on the frosting.

FROSTING

1. Whip butter on medium speed for about 2-3 minutes in the bowl of a stand mixer fitted with the paddle attachment until light and creamy.

2. Add the powdered sugar, vanilla extract, salt and heavy cream and mix on low for 1 minute until combined.

Increase speed to medium-high and whip for 6 minutes. Add in the chopped Kit Kats and mix until combined.

3. Use frosting immediately to frost cooled cupcakes.

TWO COLORS

INGREDIENTS

CHOCOLATE CAKE

1 Box Devil’s Food Cake mix

3 eggs

½ C. oil

1 C. milk

1/3 C. sour cream

2 tsp. vanilla extract

VANILLA CAKE

1 Box White Cake mix

3 eggs

1/3 C. oil

1 C. milk

1/3 C. sour cream

1 Tbsp. vanilla extract STRAWBERRY

BUTTERCREAM

2 C. butter, softened

¼ C. strawberry puree

2 tsp. vanilla extract

6-8 C. powdered sugar

INSTRUCTIONS

1. Preheat your oven to 350 degrees and line pans with cupcake liners.

2. Sift both cake mixes into two separate bowl and set aside.

3. Chocolate Cake: In a large bowl, combine eggs, oil, milk, sour cream and vanilla extract. Add cake mix and stir until smooth.

4. Vanilla Cake: In another large bowl, combine eggs, oil, milk, sour cream and vanilla extract. Add cake mix and stir until smooth.

5. Place a small scoop of chocolate batter in the side of each cupcake liner. Then, place a small scoop of vanilla batter next to the chocolate.

6. Bake for 16-20 minutes, or until an inserted knife comes out clean.

7. Strawberry Buttercream: Beat butter for 2 minutes, scrape down bowl and beat again. Add strawberry puree and vanilla extract. Slowly add powdered sugar until you reach your desired consistency.

8. Pipe buttercream onto cooled cupcakes and top with a fresh

strawberry.

ICE CREAM

CUPCAKES

INGREDIENTS

CUPCAKES

1⅔ Cup All-Purpose Flour

2 Teaspoon Baking Powder

1 Cup White Sugar

1 Cup Butter, Softened

3 Eggs

⅔ Cup Buttermilk

2 Teaspoons Vanilla Extract

½ Cup Rainbow Sprinkles

Pinch of Salt, To Taste

VANILLA BUTTERCREAM

1⅔ Cups Powdered Sugar

2 Teaspoons Vanilla Extract ½ Cup Butter, Softened

1 Tablespoon Whole Milk

Pinch of Salt, To Taste

DECOR

1 Cup Milk Chocolate Chips

1 Tablespoon Vegetable Oil

Rainbow Sprinkles

INSTRUCTIONS

CUPCAKES

1. Preheat oven to 350 degrees F. Line a cupcake tin with paper wrappers.

2. In a large bowl, cream butter and sugar together. Stir in eggs, milk, and vanilla.

3. Add in salt and baking powder.

Gradually stir in flour a little at a time until just combined.

4. Fill each wrapper 2/3 of the way full and bake for 20-25 minutes .

5. Cool completely.

VANILLA BUTTERCREAM

1. Cream butter. Stir in vanilla and salt.

2. Gradually add powdered sugar a

little at a time, adding milk as needed.

ASSEMBLE

1. In a microwave safe bowl, melt chocolate chips for 30-60 seconds or until smooth.

2. Remove from heat and stir in vegetable oil.

3. Use an ice cream scoop to place icing onto the top of each cupcake.

Shape with a knife as needed.

4. Spoon chocolate on top of the frosting. Top with rainbow sprinkles.

BANANA &

CHOCOLATE

CUPCAKES

INGREDIENTS

CUPCAKES

1 1/2 cups (212g) all-purpose flour 1/2 tsp baking soda

1/4 tsp salt

6 Tbsp (3 oz) unsalted butter, softened

3/4 cup (165g) granulated sugar 1 large egg

1 large egg yolk

1/2 tsp vanilla extract

3/4 cup mashed overripe Chiquita

bananas

1/2 cup (120ml) buttermilk

1/2 cup (86g) mini semi-sweet

chocolate chips, plus more for garnish

1 1/2 Chiquita bananas sliced, for garnish

FROSTING

8 oz cream cheese, nearly at room temperature

1/2 cup (4 oz) unsalted butter, nearly at room temperature

2 1/2 cups (310g) powdered sugar 1 tsp vanilla extract

INSTRUCTIONS

CUPCAKES

1. Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking soda and salt for 20 seconds.

In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and granulated sugar until pale and fluffy.

2. Mix in egg then mix in egg yolk and vanilla. Blend in mashed bananas.

Add 1/3 of the flour mixture then mix just until combined, pour in 1/2 of the buttermilk and mix just until combined, repeat process with flour and buttermilk once more.

3. Finish by adding in remaining 1/3 of

the flour mixture and the chocolate chips and mix just until combined.

Scrape down sides and bottom of bowl and fold batter.

4. Divide batter among 12 paper lined muffin cups, filling each about 3/4

full. Bake in preheated oven until toothpick inserted into center of cupcake comes out clean, about 20 -

25 minutes.

FROSTING

1. In the bowl of an electric stand mixer cream together cream cheese and butter until smooth.

2. Mix in powdered sugar and blend until light and fluffy.

ASSEMBLE

3. Cool in pan several minutes then transfer to a wire rack and cool completely. frost with cream cheese frosting, top with 2 banana slices and sprinkle with chocolate chips.

4. Store in refrigerator in an air tight container and allow to rest at room temperature about 5 - 10 minutes before serving.

PUMPKIN

CHOCOLATE

CUPCAKES(2ND

VERSION)

INGREDIENTS

CHOCOLATE BATTER

⅓ cup flour

2 tablespoons cocoa powder

¼ teaspoon baking soda

¼ teaspoon instant espresso powder 4 teaspoons neutral-flavored oil ½ teaspoon vanilla extract

¼ packed cup light brown sugar ⅓ cup buttermilk

1 large egg yolk PUMPKIN BATTER

7 tablespoons flour

½ teaspoon baking powder

⅛ teaspoon baking soda

¼ teaspoon salt

½ teaspoon cinnamon

¼ teaspoon freshly grated nutmeg ¼ teaspoon ground ginger

1 large egg white

½ cup canned pumpkin puree

¼ packed cup light brown sugar 3 tablespoons neutral-flavored oil 3 tablespoons granulated sugar VANILLA BUTTERCREAM

4 tablespoons unsalted butter,

softened

1½ cups powdered sugar

½ vanilla bean, scraped

¼ teaspoon vanilla extract

pinch of salt

1-2 tablespoons heavy cream

INSTRUCTIONS

Preheat the oven to 350, and line 6 cups in a muffin pan with liners.

CHOCOLATE BATTER

1. Whisk together the flour, cocoa powder, baking soda and espresso powder. Set aside.

2. Whisk together the oil, vanilla, brown sugar, buttermilk, and egg yolk. Set aside.

PUMPKIN BATTER

1. Whisk together the flour, baking powder, baking soda, salt, and spices. Set aside.

2. Whisk together the egg white, pumpkin, brown sugar, oil, and

granulated sugar. Set aside.

3. When ready to fill the pan, mix the dry ingredients for the chocolate cupcakes into its wet ingredients.

4. Mix the dry ingredients for the pumpkin cupcakes into its wet

ingredients.

5. Layer the batters in the cupcake liners.

6. Bake the cupcakes for 17-20 minutes, or until a toothpick inserted comes out with only moist crumbs.

7. Let the cupcakes cool in the pan for 1

minute, and then move to a cooling rack to cool completely.

FROSTING

1. Beat the butter until light and fluffy,

about 1-2 minutes. Slowly add the powdered sugar, vanilla bean,

vanilla extract, and salt while continuously beating.

2. Add the heavy cream, starting with just 1 tablespoon of the cream, and add more if needed.

3. Frost the cupcakes with the vanilla bean frosting, and serve.

APPLE CIDER

CRANBERRY

CUPCAKES

INGREDIENTS

CUPCAKES

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon Saigon cinnamon

½ teaspoon kosher salt

½ cup unsalted butter, melted and cooled

1 cup light brown sugar, packed 4 large eggs

1 teaspoon vanilla extract

1 cup apple cider, natural & fresh

FROSTING

8 ounces cold cream cheese

½ cup unsalted butter, cold but still firm

1/8 teaspoon kosher salt

½ teaspoon Saigon cinnamon

3 ½ cups powdered sugar, sifted ½ teaspoon vanilla

heavy cream if needed

Spiced Apple Cider Cranberry

Sauce

CINNAMON SUGAR PIE

CRUSTS

Your favorite pie crust

¼ teaspoon Saigon Cinnamon

¼ cup sugar + more for rolling

INSTRUCTIONS

CUPCAKES

1. Preheat the oven 350°. Line standard muffin tins with cupcake liners.

2. Whisk flour, baking powder, cinnamon and salt together in a medium bowl and set aside.

3. Using a hand mixer beat together the butter and sugar on medium-high speed until thick and lighter in color, 2-3 minutes.

4. Add the eggs one at a time, beating well after each addition. Add the vanilla with the last egg. Scrape down the sides of the bowl between each addition.

5. Alternately add flour and apple cider

in three additions on low speed beginning and ending with flour, scraping down the sides of the bowl as needed.

6. Scoop or pour the batter into the liners ¾ full. Bake in preheated oven for 15-20 minutes.

7. Remove from tins immediately and let cool on a wire rack. They must be completely cool before frosting.

FROSTING

1. Using the paddle attachment of your stand mixer, beat cream cheese, butter, salt and cinnamon on medium-high speed until smooth and creamy, approximately 2-3 minutes.

2. Reduce speed to low and gradually

add the powdered sugar, mixing until incorporated. Add the vanilla after the last addition and mix until incorporated.

3. PIE CRUSTS

4. Sprinkle a generous amount of sugar over a solid surface. Roll out your pie crusts in granulated sugar.

5. Cut out little leaves or shapes and place 1 inch apart on a baking tray.

6. Sprinkle generously with the cinnamon sugar mixture. Bake in preheated oven for 15-20 minutes or until they puff up and are brown around the edges.

BUTTERED

CUPCAKES

INGREDIENTS

3 1/4 cup sifted cake flour

4 1/2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon vanilla extract

1 cup + 2 tablespoons whole milk 1/2 cup + 6 tablespoons softened butter

1 3/4 cups sugar

5 egg whites (room temperature) 24+ buttered pop corn jelly belly beans

FROSTING

5 egg whites (room temperature) 1 cup + 2 tablespoons sugar

small pinch of salt

2 cups softened butter

1/2 teaspoon vanilla extract

yellow food color

INSTRUCTIONS

1. Sift together the cake flour, baking powder and salt. Set aside.

2. With an electric mixer, or stand mixer, beat the egg whites until stiff peaks begin to form. Set aside.

3. With an electric mixer, or stand mixer cream the softened butter until smooth. Scrape down the sides of the bowl, add the sugar and beat again until the mixture begins to looked whipped.

4. Begin adding the flour mixture and milk in intervals, mixing in between.

Add in the vanilla extract as well.

5. Fold the whipped egg whites into the batter using a rubber spatula. Cut

through the batter down the center, then swiftly stir to one side. Keep mixing in this manner until nearly no lumps remain and the batter looks cohesive in texture.

6. Spoon batter into prepared baking cups. Add a jelly bean the center of each cupcake.

7. Bake at 350° for 20-22 minutes for standard size, and 17-18 minutes for mini size cupcakes.

FROSTING

1. Combine the egg whites and sugar in a metal or glass mixing bowl. Set this over a pot of simmering water.

Whisk until the egg whites are slightly warmed and the sugar and

completely dissolved.

2. Using an electric mixer or stand mixer, beat the egg whites until stiff, glossy peaks form.

3. With the mixer running on low, add the softened butter a few tablespoons at a time.

4. Turn the mixer up a few notches to whip the batter for a few seconds.

BAR CUPCAKES

INGREDIENTS

CUPCAKES

1½ cups all purpose flour

1½ teaspoons baking powder

½ teaspoon salt

1 cup sugar

½ cup butter, at room temperature 2 eggs

1 teaspoon vanilla extract

1 cup buttermilk

MILKY WAY FROSTING

12 oz (about 12 fun-sized) Milky Way candy bars

⅓ cup butter

1½ tablespoons milk 1 teaspoon vanilla

2 cups powdered sugar

additional chopped or cut Milky Way candy bars, for garnish

INSTRUCTIONS

Preheat the oven to 325F. Line 18

cupcake tins with paper liners.

In a bowl, whisk together the flour, baking powder and salt.

In the bowl of a stand mixer, beat together the sugar and the butter until light and fluffy, about 2 minutes. Add in the eggs, one at a time, beating well after each addition. Scrape the sides of the bowl as needed. Beat in the vanilla.

Add one-third of the flour mixture, beat to combine, then half of the buttermilk.

Repeat with another third of the flour and the remaining buttermilk, followed by the remaining flour, beating just until combined between each addition.

Divide the mixture between the 18 cups, filling each about ⅔ full. Bake until a tester comes out clean, about 18 minutes.

Remove from the pans and cool

completely.

FROSTING

1. Bring a small saucepan with about 1

inch of water to a simmer. Combine the candy bars, butter and milk in a large heat-proof bowl and set over the simmering water. Cook for 10-12

minutes, stirring frequently, until the candy bars have melted and the mixture is smooth.

2. Remove the bowl from the heat and stir in the vanilla. Add the powdered sugar and beat with a hand mixer

until the mixture is smooth.

3. Let the mixture sit for 10 to 15

minutes until just warm to the touch.

Transfer the frosting to a piping bag fitted with a large round tip. Pipe the frosting onto the cooled cupcakes.

4. Top with a candy bar piece.

CHOCOLATE CHIP

COOKIE DOUGH

CUPCAKES

INGREDIENTS

COOKIE DOUGH

1 1/2 cups flour

1/4 tsp. baking soda

1/4 tsp. salt

1/2 cup softened, unsalted butter 1/4 cup white sugar

1/4 cup brown sugar

2 tsp. vanilla

1 egg, at room temperature

1 cup semi-sweet chocolate chips

CHOCOLATE CUPCAKES

1/2 cup plus 1 tbsp. cocoa powder 1/2 cup plus 1 tbsp. hot water 2 1/4 cups all-purpose flour

3/4 tsp. baking soda

3/4 tsp. baking powder

1/2 tsp. salt

2 sticks plus 1 tbsp. (17 tbsp. total) butter, at room temperature

1 2/3 cups granulated sugar

3 large eggs, at room temperature 1 tbsp. vanilla extract

3/4 cup sour cream

FROSTING

3 sticks unsalted butter, room temperature

3/4 cup light brown sugar

1 tsp. kosher salt 2 1/2 cups powdered sugar

2 1/2 tsp. vanilla

1 cup flour

3-4 tbsp. milk

INSTRUCTIONS

COOKIE DOUGH

1. Mix the flour, baking soda, and salt in a bowl and set aside. In another bowl, beat the butter and sugars until they are light and fluffy, about 2 to 3

minutes.

2. Add the egg and vanilla and stir until mixed, about 1 minute. Gradually add flour and mix until a dough forms. Fold in the chocolate chips.

Form dough into no larger than tbsp.-

sized balls and freeze.

CUPCAKES

1. Preheat the oven to 350 F. Line 2

standard cupcake pans with paper

liners. In a glass liquid measuring cup, combine the cocoa powder and hot water and whisk until smooth.

2. In a medium bowl whisk together the flour, baking soda, baking powder, and salt; set aside.

3. In a medium saucepan over medium heat, combine the butter and sugar.

4. Cook, whisking occasionally, until the mixture is smooth and the butter is completely melted. Transfer the mixture to the bowl of an electric mixer and beat on medium-low

speed until the mixture is cool, about 4-5 minutes.

5. Add the eggs one at a time, mixing well after each addition and scraping

down the sides of the bowl as needed. Blend in the vanilla and then the cocoa mixture until smooth. With the mixer on low speed, add the flour mixture in three additions alternating with the sour cream, beginning and ending with the dry ingredients and mixing each addition just until incorporated.

6. Place one frozen cookie dough ball in each paper liner of one tray.

7. Divide the batter evenly between the prepared liners, filling no more than 2/3 full. If you live at a high altitude or have had overflowing cupcakes in the past, err on the side of filling the liner of one cupcake 1/2 full and

baking it alone first to judge how the cupcake will rise in the oven.

8. Bake the cupcakes for about 18-20

minutes. Remove the cupcakes to a wire rack to cool completely.

9. Repeat process with remaining cake batter and cookie dough. Cool

cupcakes to room temperature before frosting, about 1 hour.

FROSTING

1. Beat butter, brown sugar, and salt together with mixer until light and fluffy, 3-4 minutes. Add powdered sugar and vanilla until combined.

2. Add flour and mix until just combined. If necessary, add 1 tbsp.

milk at a time until desired

consistency is reached.

LEMON MERINGUE

CUPCAKES

INGREDIENTS

CUPCAKES

240ml / 1 cup almond milk

Juice and zest from 1 medium lemon 150g / 1¼ cup self-raising flour 2 tbsp corn starch

80ml / ⅓ cup mild olive oil

150g / ¾ cup caster sugar

1 tsp vanilla extract

LEMON CURD

Juice from 2 large lemons (to make about 120ml / ½ cup)

120ml / ½ cup almond milk

150g / ¾ cup caster sugar 2 tbsp corn starch

1 tbsp dairy-free butter

FROSTING

Liquid from a 400g tin of chickpeas 50g / ½ cup icing sugar

½ tsp cream of tartar

1 tsp vanilla extract

INSTRUCTIONS

LEMON CUPCAKES

1. Preheat the oven to 170c and line a cupcake tray with liners.

2. Mix the almond milk and lemon juice

& zest together in a large bowl and leave to for a few minutes.

3. Meanwhile, mix the flour and corn starch together in a separate bowl.

4. Add the oil, sugar and vanilla extract to the almond milk and then the flour mixture. Stir everything until just combined.

5. Divide equally between 12 cupcake cases and bake for 20-25 minutes until golden brown and spongey to the touch.

6. Leave to cool completely before coring the centre of the cupcakes.

LEMON CURD

Whilst the cupcakes are baking, make the curd by mixing the lemon juice, half of the almond milk, sugar, and corn starch together in a small saucepan.

Continually whisk over medium heat until it starts to boil. The mixture should start thickening.

Remove from heat and whisk in the rest of the almond milk and dairy-free butter.

It should be a smooth, thick, runny consistency. Leave it to cool in the fridge where it will thicken some more.

Once cooled, pour into the centre of the

cupcakes until it reaches the brim.

FROSTING

1. In a stand mixer, whisk the chickpea water on high for a few minutes, until it starts to turn frothy

2. Slowly add in the icing sugar, a little at a time.

3. Add the cream of tartar.

4. Keep whisking on high speed for approximately 10 minutes until the mixture forms stiff peaks.

5. Add the vanilla and whisk again for another minute.

6. Add the mixture to a piping bag fitted with a large star nozzle. Pipe swirls on top of the cupcakes.

NUTELLA

CHEESECAKE

CUPCAKES

INGREDIENTS

12 Oreos, finely crushed

1 1/2 Tbsp salted butter, melted 6 Tbsp granulated sugar

1 1/2 Tbsp all-purpose flour

12 oz cream cheese, well softened 2 large eggs

1/4 cup milk

1/4 cup sour cream

1/2 tsp vanilla extract

1/2 cup Nutella

TOPPING

1 cup heavy cream 3 Tbsp powdered sugar

1/4 c chopped, toasted hazelnuts chopped chocolate, for garnish

INSTRUCTIONS

1. Preheat oven to 325 degrees. In a mixing using a fork, blend together crushed Oreos and butter. Divide mixture evenly among 12 paper lined muffin cups, adding a heaping 1 Tbsp to each. Press crumbs into an even layer. Bake in preheated oven 5

minutes. Remove from oven and

allow to cool while preparing filling.

2. In a mixing bowl whisk together granulated sugar and flour. Add in cream cheese and using an electric hand mixer, whip just until smooth.

Blend in eggs. Add in milk, sour cream and vanilla and mix just until combined, then add in Nutella and

mix just until combined.

3. Tap bowl forcefully against countertop about 30 times to release some of the air bubbles. Divide mixture among muffin cups, pouring over crusts and filling each cup nearly full, about 1/4 cup batter in each. Bake in 325 degree oven 20 -

24 minutes until centers only jiggle slightly.

4. Remove from oven and allow to cool at room temperature 30 minutes, then cover loosely with plastic wrap or foil and transfer to refrigerator and chill 3 hours. Serve with sweetened whipped cream, hazelnuts, chopped chocolate or chocolate. Store in

refrigerator in an airtight container.

5. In a mixing bowl, using an electric hand mixer, whip heavy cream on high speed until soft peaks form. Add in powdered sugar and whip until stiff peaks form. Store in refrigerator.

SWEET POTATO

CUPCAKES

INGREDIENTS

1 1/2 cups firmly packed brown sugar

1/3 cup butter, room temperature 2 eggs

1 tsp vanilla

2 3/4 cups all purpose flour

1 Tbsp baking powder

1 tsp pumpkin pie spice

3/4 tsp salt

3/4 cup whole milk

1 cup cooked sweet potatoes

1/3 cup bourbon

CANDIED PECANS

1 cup sugar

1 cup water

pecan halves

VANILLA GLAZE

2 cups sifted confectioner’s sugar 1 Tbsp butter, room temperature 1 tsp vanilla

3-4 Tbsps milk

SYRUP

1 1/2 cup sugar

1/2 cup water

1 tsp butter

2 tsp vanilla

2 Tbsp bourbon

INSTRUCTIONS

1. Preheat oven to 350 degrees.

2. Line cupcake trays with 24 baking cups.

3. Whisk together flour, baking powder, pumpkin pie spice and salt in a large bowl.

4. In another large mixing bowl, mix brown sugar, butter and eggs until fluffy.

5. Add sweet potatoes and vanilla. Mix well.

6. Add 1/3 of flour mixture to sugar mixture until combined. Add

bourbon. Add second 1/3 of flour mixture. Add milk. Add final 1/3

flour mixture.

7. Mix well with each addition.

8. Fill baking cups.

9. Bake for 12-15 minutes or until done.

10. Cool completely.

CANDIED PECANS

1. Add equal parts sugar and water to a pot. Add pecans. Simmer for about six minutes. Drain syrup off.

2. In a deep fryer at about 375 degrees add pecans to oil. Heat for about 30

seconds to a minute or until frying noise.

3. Lay on parchment paper lined tray and cool slightly.

4. Sprinkle some extra sugar on top to make them prettier.

5. Allow to dry completely.

VANILLA GLAZE

1. In a medium bowl, mix sugar and butter. Add vanilla.

2. Add milk 1 Tbsp at a time until you get the desired consistency.

3. Mix until smooth.

SYRUP

1. In a small saucepan, bring sugar and water to a boil.

2. Boil for five minutes and add remaining ingredients. Cook until a syrupy consistency.

3. Add one candied pecan to each cupcake if you don’t eat them all first.

CHOCOLATE

MOCHA CUPCAKE

INGREDIENTS

CUPCAKE

1 cup (4.5 ounces) all purpose flour 1 cup plus 2 tablespoons (7.3

ounces) sugar

1/3 cup plus 2 tablespoons (1.5

ounces) Cocoa Powder

1/2 teaspoon baking soda

1/4 teaspoon salt

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

2 large eggs

1 teaspoon pure vanilla extract

2 tablespoon instant coffee 1/2 cup hot coffee

1/2 cup crushed Whoppers

CHOCOLATE SWISS

MERINGUE

5 large egg whites

11/2 cup sugar

4 sticks unsalted butter, diced and softened

1/4 teaspoon salt

1 tablespoon vanilla

2 tablespoons unsweetened cocoa powder

10 ounces bittersweet chocolate, melted and cooled

CHOCOLATE SAUCE

2/3 cups dark chocolate 2 tablespoons heavy cream

4 tablespoons powdered sugar,

sifted

4-5 tablespoons water, warm

INSTRUCTIONS

CUPCAKE

1. Add flour, cocoa powder, sugar, baking soda, and salt in a bowl and mix thoroughly to combine. Add in the butter, eggs, and vanilla and beat on medium speed for one minute.

2. Add instant coffee and half of the hot coffee into the mixture and beat for 20 seconds. Scrape the sides of the bowl and add remaining coffee. Beat

for 20-30 seconds until the batter is smooth. The batter will be thin enough to pour.

3. Divide it evenly among the lined cups. Bake 18-22 minutes just until a toothpick inserted into a few of the cupcakes comes out clean. Set the pan on a rack to cool. Frost the cupcakes when they are completely cool.

CHOCOLATE SWISS

MERINGUE

1. Combine egg whites and sugar in a bowl placed over simmering water.

Bring mixture to 160 degrees F while whisking constantly.

2. Transfer mixture to stand mixer

bowl, fitted with a whisk attachment and beat on medium high speed until mixture cools and doubles in volume and forms stiff peaks; about 10-12

minutes.

3. Add butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled looking-this is normal. Keep mixing and it will become even and smooth again.

Add salt and vanilla and mix to combine. Add cooled chocolate and mix to combine.

CHOCOLATE SAUCE

1. Place chocolate and heavy cream in a bowl over simmering water. Let

chocolate and cream sit for 2-3

minutes to melt without stirring.

2. Stir slowly mixture to combine. Add powdered sugar and mix to combine.

Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm.

ASSEMBLY

1. Frost cooled cupcakes. Freeze frosted cupcakes for ten minutes.

Drizzle chocolate pour over

chocolate frosting.

2. Sprinkle crushed Whoppers on chocolate sauce. Finish with a small swirl of frosting and a Whopper.

CARAMEL APPLE

CUPCAKES

INGREDIENTS

CUPCAKES

1 2/3 cups all purpose flour

1/2 cup brown sugar

1/2 cup sugar

1/4 tsp baking soda

1 1/4 tsp baking powder

1 tsp cinnamon

1/8 tsp nutmeg

3 egg whites

2 tsp vanilla extract

1/2 cup sour cream

1/2 cup milk

3/4 cup salted butter, slightly melted 1 large apple, chopped

BUTTERCREAM

1 cup butter

1 cup shortening

8 cups powdered sugar

3/4 cup + 2 tbsp caramel sauce

INSTRUCTIONS

1. Preheat oven to 350 degrees.

2. Whisk together flour, sugars, baking soda, baking powder, cinnamon and nutmeg in a large mixing bowl.

3. Add egg whites, vanilla extract, sour cream, milk and butter and mix on medium speed just until smooth. Do not over mix.

4. Stir in chopped apples

5. Fill cupcake liners about 3/4 full.

6. Bake 17-19 minutes.

7. Allow to cool for 1-2 minutes, then remove to cooling rack to finish cooling.

8. To make the buttercream, combine butter and shortening and mix until

smooth. Add 4 cups of powdered sugar and mix until smooth.

9. Add caramel sauce and mix until smooth. Add remaining powdered sugar and mix until smooth.

10. Top cupcakes with icing and a drizzle of caramel.

DULCE DE LECHE

CUPCAKES

INGREDIENTS

2 tablespoons canola oil

1 stick unsalted butter, melted and slightly cooled

1/2 cup semi-sweet chocolate chips 1/2 cup granulated sugar

1/2 cup light brown sugar

2 large eggs + 1 large egg yolk, at room temperature

1/2 teaspoon vanilla

3/4 cup + 3 tablespoons all-purpose flour, not packed

1/2 teaspoon baking soda

1 teaspoon baking powder

1/2 cup unsweetened cocoa powder 3/4 teaspoon salt

1/2 cup full fat sour cream

1/2 cup boiling water

1/2 cup dulce de leche

BUTTERCREAM

1 stick unsalted butter, VERY soft 3 cups confectioners sugar, sifted 3/4 cup unsweetened cocoa powder, sifted

3 tablespoons half and half, more if needed

1 heaping tablespoon dulce de leche 1/2 teaspoon salt

TOPPING

Dulce de leche, for drizzling

Flaky Sea Salt

INSTRUCTIONS

CUPCAKES

1. Preheat the oven to 350 degrees (F).

Line a 12-cup cupcake/muffin tin with cupcake liners and lightly spray the liners with non-stick spray.

2. Melt the oil, butter,and chocolate together in the microwave, heating in 30 second increments, and stirring between increments each time.

Whisk mixture until completely smooth. Set aside to cool.

3. In a medium sized bowl combine the flour, baking soda, baking powder, cocoa powder, and salt; stir together until thoroughly combined; set aside.

4. In a large bowl, whisk together the

eggs, yolk, sugars, and vanilla; beat until smooth. Add the cooled

oil/butter/chocolate mixture and whisk until smooth.

5. Add half of the flour mixture, then half of the sour cream. Repeat the process until everything is added, and be sure to mix until just

combined.

6. Quickly stir in the hot water until evenly combined.

7. Divide the batter among the 12 liners in your prepared pan. Bake for 16-18

minutes.

8. Once cooled, use a small sharp knife to carve out a small hole on the top of each not carving too wide or deep.

Fill each hole with 1-2 teaspoons of dulce de leche.

BUTTERCREAM

1. Sift together the confectioners sugar and cocoa powder, whisking well.

2. Using a mixer beat the butter on medium-high speed until creamy; about 2 minutes. Reduce speed to low and slowly add the sifted

sugar/cocoa powder, alternating with the half and half; add in the dulce de leche and salt.

3. Once all of the ingredients have been added, beat on medium-high speed until light and creamy and combined; at least 2 minutes. Add more cream to the frosting if it seems too thick;

add a touch more sugar to the frosting if it seems too thin.

4. Frost cooled, filled cupcakes and top with more dulce de leche and flaky sea salt.

CHEESECAKE

CUPCAKES

INGREDIENTS

2 pkg. (8 oz. each) Cream Cheese, softened

1 cup granulated sugar

1 tsp. butter extract

2 eggs

12 vanilla wafers

1 cup seedless raspberry jam

1 pt. fresh raspberries

2 Tbsp. powdered sugar for dusting

INSTRUCTIONS

1. Heat oven to 350°F.

2. Place a paper cupcake liner in each of 12 muffin cups.

3. Beat cream cheese with a hand-held electric mixer until fluffy. Add granulated sugar and butter extract, beating well. Add eggs, one at a time, beating well after each

addition.

4. Place a vanilla wafer, flat-side down, in each muffin cup. Spoon cream cheese mixture over wafers.

Bake for 20 minutes.

5. Allow tarts to cool completely.

When cool, top each cheesecake cupcake with 1/2 Tbsp. of raspberry

jam and fresh raspberries. Dust with powdered sugar.

PUMPKIN PIE

CUPCAKES

INGREDIENTS

3 tbsp coconut flour

1 tsp pumpkin pie spice

1/4 tsp baking powder

1/4 tsp baking soda

Pinch salt

1 cup pumpkin puree

1/3 cup Swerve Sweetener

1/4 cup heavy cream

1 large egg

1/2 tsp vanilla

INSTRUCTIONS

1. Preheat oven to 350F and line 6

muffin cups with paper liners.

2. In a small bowl, whisk together the coconut flour, pumpkin pie spice, baking powder, baking soda, and salt.

3. In a large bowl, whisk pumpkin puree, sweetener, cream, egg, and vanilla until well combined. Whisk in dry ingredients.

4. Divide among prepared muffin cups and bake 25 to 30 minutes, until just puffed and barely set. Remove from oven and let cool in pan.

5. Refrigerate for at least one hour before serving. Dollop whipped

cream generously on top.

MINT &

CHOCOLATE

CUPCAKES

INGREDIENTS

CHOCOLATE CUPCAKES

105 grams (3/4 cup) plain flour 20 grams (1/4 cup) cocoa powder 20 grams (1/4 cup) dutch processed cocoa powder

1/2 teaspoon baking soda

1/2 teaspoon baking powder

100 grams (1/2 cup) caster sugar 45 grams (1/4 cup) brown sugar 115 grams (1/2 cup or 1 stick) unsalted butter

2 large eggs

1 teaspoon vanilla extract

120 ml (1/2 cup) buttermilk

MINT FROSTING

115 grams (1/2 cup or 1 stick) unsalted butter, softened

435 grams (3 and 1/2 cups) icing or powdered sugar

3 tablespoons milk

1 teaspoon peppermint or mint

extract

A few drops of green food colouring 6 whole mint chocolate cookie or biscuit, cut in half

INSTRUCTIONS

1. Preheat the oven to 180C (360 F).

Line a 12 hole muffin tin with patty cases. In a large mixing bowl, sift the flour, cocoa powders, baking soda, baking powder and then add the sugars and give it a stir. Pop the butter into the microwave for a short burst, 10 seconds or so at a time, until it is melted.

2. Give it a stir with a fork to eliminate any lumps. In a separate mixing bowl, add the eggs, vanilla and butter and whisk together until smooth.

3. Then add the wet mixture into the dry mixture, along with the buttermilk

and gently fold until just combined.

4. Spoon the mixture into the prepared patty cases and pop into the oven.

Bake for 18-20 minutes or until just cooked through. Set cakes out onto a wire rack and leave to cool

completely.

MINT FROSTING

1. Add the butter to a large mixing bowl and beat with an electric mixer until pale and creamy. Gently sift in the icing sugar, one cup at a time. Add a tablespoon or two of milk to help loosen up the mixture. Add the mint extract and continue to beat.

2. Add a tablespoon of milk if needed.

The icing should be nice and creamy but thick enough to hold its shape.

Add in green food colouring until it reaches your desired colour. Pipe the icing onto the cupcakes using a piping bag and a large star tip. Top each cupcake with half a chocolate mint cookie.

PUDDING

CUPCAKES

INGREDIENTS

1 3.4-ounce box instant chocolate pudding mix

1 3/4 cup whole milk

12 ounce container whipped topping, thawed, divided use

24 chocolate cupcakes, baked and cooled

15 chocolate sandwich cookies, crushed into crumbs

24 Campfire Ghoster Roasters

INSTRUCTIONS

1. In a large bowl, beat pudding mix and milk on medium speed until thoroughly combined and thickened.

Fold 1 cup whipped topping into the pudding until no streaks remain.

Cover and refrigerate for one hour.

2. Using a sharp paring knife, or an apple corer, core the center of each cupcake. Reserve the cake pieces that were removed.

3. Fill a piping bag or large zip-top bag with the chilled pudding.

4. Pipe pudding into the center of each cupcake. Cover the pudding with reserved cake pieces that you cored from the cupcake.

5. Fill a large piping bar or large zip-top bag with remaining whipped topping.

6. Pipe whipped topping onto cupcakes.

Sprinkle each cupcake with crushed cookies and top with a Campfire®

Ghoster Roaster.

7. Refrigerate cupcakes until ready to serve.

HALLOWEEN

CUPCAKES

INGREDIENTS

CHOCOLATE CUPCAKES

½ cup boiling water

¼ cup unsalted butter, softened 1 cup sugar

⅓ cup good quality cocoa powder 1½ cups all purpose flour

½ teaspoon salt

½ teaspoon baking powder

½ teaspoon baking soda

1 large egg, beaten

½ cup sour cream

1 teaspoon vanilla extract

BUTTERCREAM FROSTING

1⅓ cups unsalted butter, softened 8oz marshmallow fluff (about 2

cups)

1 tablespoon vanilla extract

1 teaspoon heavy cream

2⅔ cups confectioners sugar

24 mini chocolate chips (for eyes)

INSTRUCTIONS

CHOCOLATE CUPCAKES

1. Preheat over to 350 degrees.

2. Line a 12-count muffin tin with cupcake cups. Reserve.

3. In the bowl of a stand mixer, combine the butter, the sugar, the cocoa powder and the boiling water.

Beat on low until smooth and the sugar is dissolved.

4. In a separate bowl, combine the flour, the salt, the baking powder and the baking soda. Reserve.

5. In a third bowl, beat the egg and add the sour cream and the vanilla extract. Whisk until smooth. Reserve.

6. With the mixer on low, add ½ the dry

ingredients to the butter/sugar/boiling water mixture. Then, add the

egg/sour cream and finish with the remaining of the flour. Mix just until the flour is incorporated.

7. Pour the batter into the cupcake cups, about ⅔ full.

8. Bake the cupcakes for 20 to 25

minutes or until a toothpick inserted in the center of a cupcake comes out clean.

9. Cool in the pan for 5 minutes.

Remove from the pan and cool

completely before frosting.

FROSTING

1. In the bowl of a stand mixer, combine the butter and the

marshmallow fluff. Beat until creamy and smooth.

2. Add the vanilla extract and the heavy cream and beat until incorporated.

3. With the mixer on low, slowly add the confectioners sugar. Once

incorporated, turn the speed up and beat for 1 minute, until light and fluffy. Add a pinch of salt if the frosting is too sweet.

4. Frost cooled cupcakes and decorate with the eyes.

GLASS

CUPCAKES(HALLOWEEN)

INGREDIENTS

CUPCAKES

2 cups all-purpose flour

2 cups sugar

2 tablespoons sugar

1 cup unsweetened dark cocoa

powder

2 teaspoons baking soda

1 teaspoon baking powder

1⁄2 teaspoon salt

2 eggs

1 cup cold coffee

1 cup buttermilk

1⁄2 cup vegetable oil FROSTING

1 cup unsalted butter, slightly softened

1 package cream cheese

2 teaspoons pure vanilla extract 4 to 4½ cups confectioners’ sugar GLASS

½ cup sugar

¼ cup light corn syrup

parchment paper

BLOOD

½ cup corn syrup

1 tablespoons water

1 tablespoons of red food coloring 1 tablespoon of chocolate syrup

1 tablespoon of cornstarch

INSTRUCTIONS

CUPCAKES

1. Preheat oven to 350 degrees. Place 24 liners in cupcake tin. In a large bowl, combine flour, sugar, cocoa, baking soda, baking powder and salt.

2. Make a well in the center and pour in the eggs, coffee, milk and oil. Mix until smooth; batter will be thin.

Spoon into prepared cupcake pan.

3. Bake in the preheated oven 14-17

minutes, or until a toothpick inserted into the center of the cupcake comes out clean. Allow to cool completely.

FROSTING

1. Using an electric mixer and large

bowl, beat butter until creamy. Add cream cheese and vanilla; beat until fully incorporated.

2. Gradually increase mixer speed to high and continue beating until light and fluffy, scraping down the sides of bowl as necessary with rubber

spatula.

3. Gradually add 4 cups confectioners’

sugar, beating on low speed (stir), until well combined. Add additional confectioners’ sugar until desired consistency for piping. Beat on high speed until well combined and

smooth while scraping down sides of bowl as necessary, about 1 to 2

minutes.

4. GLASS

Mix sugar and corn syrup in a

microwave-safe glass. Cover glass with plastic wrap and microwave 2

minutes Remove plastic wrap

carefully to avoid steam. Stir and cover with a new piece of plastic wrap. microwave 1 minute.

5. Carefully pour onto parchment lined baking sheet, spread as thinly as possible, allow to cook completely, and break by smacking baking sheet on counter. Store shards in airtight container until ready to use.

BLOOD

1. Mix all of the ingredients in the blender for a few seconds.

ASSEMBLY

2. Pipe icing on cupcake using an open star cupcake tip in a swirl working from the outside to the center. Add glass shards Drizzle with blood.

CORN CUPCAKES

INGREDIENTS

1 white cake mix

2 eggs

1 cup sour cream

½ cup milk

⅓ cup vegetable oil

GARNISH

candy corns

orange sprinkles

FROSTING

1 cup butter

4 cups powdered sugar

¼ teaspoon salt

1 teaspoon vanilla extract

⅓ cup heavy whipping cream

INSTRUCTIONS

3. Preheat oven to 350 degrees and line cupcake pan with paper liners.

4. Combine all ingredients in a large bowl until incorporated. Scrape sides of bowl and then beat on medium-high speed for 3 minutes.

5. Divide batter in half and color one half orange and the other half yellow.

6. Fill paper liners with about 1-2

Tablespoons of yellow batter. Then top with 1-2 Tablespoons of orange batter. Bake according to cake mix package directions - about 15-18

minutes. Cool cupcakes.

FROSTING

7. In a mixing bowl, cream butter until

fluffy. Add sugar and continue creaming until well blended. Add salt, vanilla, and whipping cream.

8. Blend on low speed until moistened.

Beat at high speed until frosting is fluffy.

CUPCAKES WITH

VANILLA

BUTTERCREAM

INGREDIENTS

CUPCAKES

2¼ cups all-purpose flour

¾ cup unsweetened Dutch-process cocoa powder

½ cup granulated sugar

¾ cup brown sugar

1½ teaspoons baking soda

½ teaspoon salt

1 cup milk

1¼ cups original malted milk powder

1 cup vegetable oil

3 large eggs, at room temperature 1 cup sour cream, at room

temperature

1 teaspoon vanilla extract

BUTTERCREAM

1½ cups unsalted butter, at room temperature

¾ cup original malted milk powder 2½ cups powdered sugar

½ teaspoon vanilla extract

INSTRUCTIONS

CUPCAKES

1. Preheat the oven to 350ºF. Line 30

muffin tins with cupcake liners.

2. In a large bowl, combine the flour, cocoa powder, granulated sugar, brown sugar, baking soda and salt.

Whisk to combine.

3. Combine the milk and the malted milk powder in the bowl of a stand mixer and mix until the malted milk powder has dissolved. Add in the oil, then add in the eggs, one at a time, beating until combined.

4. Scrape down the sides of the bowl, then add in the dry ingredients. Mix just until combined. Add the sour

cream and vanilla, and mix just until combined.

5. Divide the batter between the prepared cups. Bake 20 minutes. Let cool completely before frosting.

BUTTERCREAM

1. Place the butter in the bowl of a stand mixer and beat until very light, about 2 minutes.

2. Add in the malted milk powder and mix another minute. Start adding in the powdered sugar, ½ cup at a time, until combined, then add in the vanilla.

3. Continue to beat for a couple more minutes, until light and fluffy.

4. Frost the cupcakes as desired.

CIDER&CARAMEL

CUPCAKES

INGREDIENTS

CUPCAKES

1/3 cup butter

1 egg, room temperature

1 cup buttermilk, room temp

1 cup dark brown sugar

1/3 cup sugar

1/2 tablespoon vanilla extract 2 1/2 cups unbleached all-purpose flour

1/2 tablespoon cinnamon

1/2 teaspoon nutmeg

1 teaspoon salt

1 tablespoon baking soda 1 cup hard apple cider, room

temperature

APPLE FILLING

3 tablespoons butter

2 large (or 3 small) Honey Crisp apples peeled, cored, and diced 1/4 cup dark brown sugar

1/4 teaspoon cinnamon

1/4 teaspoon kosher salt

1 1/2 teaspoons vanilla extract 1 teaspoon cornstarch

2 tablespoons whiskey

BUTTERCREAM

1 cup butter, at room temperature 3½ cups powdered sugar

1/4 teaspoon cinnamon 1 teaspoon vanilla extract

1-2 tablespoons whiskey

INSTRUCTIONS

CUPCAKES

1. Preheat oven to 350.

2. In a small saucepan, heat the butter over low-medium heat, whisking constantly. Once you see brown specks appear on the bottom, remove from the heat and continue whisking for 30 seconds. Pour into another bowl so that the butter doesn’t continue to cook.

3. Once the butter is cool, add the buttermilk, egg, sugars and vanilla, and mix until well combined.

4. In a separate bowl, sift together the flour, cinnamon, nutmeg, salt, and baking soda.

5. Gradually add the flour to the wet ingredients, scraping down the sides of the bowl after each addition.

6. Once the flour is fully incorporated, stir in the hard cider.

7. Line a muffin pan with liners, and spray them with non-stick spray. Fill each muffin tin slightly more than halfway with the batter.

8. Bake for 15-18 minutes, until a knife inserted in the center of a cupcake comes out clean.

FILLING

1. Melt the butter in a medium-sized saucepan over medium heat.

2. Add the apples, sugar, cinnamon, salt, and vanilla. Cook for about 10

minutes, until the apples are soft and have released their juices.

3. In a separate bowl, whisk together the whiskey with cornstarch, and then add to the pan with the apples and cook for about 3 minutes, until the liquid thickens. Set aside to cool.

FROSTING

1. Cream the butter for about 30

seconds. Add the powdered sugar, cinnamon, and vanilla extract. Beat on medium speed until creamy.

2. Add the whiskey and beat on high for 2-3 minutes, until fluffy and

whipped.

ASSEMBLY

1. Core each cupcake with a cupcake corer, or with a knife angled at 45-degrees.

2. Fill the cupcake with apples, then top with buttercream, top the frosting with more apples.

PUMPKIN &

CINNAMON

BUTTERCREAM

CUPCAKES

INGREDIENTS

1½ cups spelt flour

¾ cups organic cane sugar

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon cinnamon

½ teaspoon ginger

⅛ teaspoon nutmeg

pinch cloves

1 cup of pumpkin puree

⅓ cup organic canola oil 1 teaspoon vanilla extract

1 teaspoon apple cider vinegar ½ cup water

FROSTING

3 Tablespoons vegan buttery spread 2½ cups powdered sugar

1-2 Tablespoons unsweetened

coconut milk

½ teaspoon cinnamon

½ teaspoon ginger

pinch of cloves

INSTRUCTIONS

1. Preheat the oven to 350 degrees.

Line a cupcake tin with paper liners.

2. In a medium bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, ginger, nutmeg, and

cloves. Set aside.

3. In a large bowl, combine the pumpkin puree, organic canola oil, vanilla, apple cider vinegar, and water. Stir well.

4. Add the dry ingredients to the wet ingredients and stir well to combine.

5. Spoon the batter into the cupcake liners, filling them about ⅔ full.

6. Bake at 350 degrees for about 16-18

minutes, or until a toothpick inserted

in the center comes out clean.

FROSTING

1. Beat the buttery spread until fluffy.

Sift the powdered sugar into the bowl and drizzle in a little coconut milk.

2. Alternate adding more sugar and milk until the frosting is thick and creamy.

3. Add the spices and mix again.

4. Spread or pipe frosting onto cooled cupcakes. Store leftover cupcakes in the refrigerator.

BLACK VELVET

CUPCAKES

INGREDIENTS

CUPCAKES

1 cup granulated sugar

1/4 cup butter, room temperature 2 tbsp vegetable oil

1 egg

1 tsp black food coloring or soft gel paste

3 tbsp dark dutch-process cocoa powder

1 tsp pure vanilla extract

1/2 tsp salt

1/2 cup buttermilk, room temperature

1/2 tsp white vinegar 1 1/4 cup flour

1/4 tsp baking soda

FROSTING

1 8 oz. package of cream cheese, room temperature

1/4 cup butter, room temperature 3 1/2 cups powdered sugar

1 tsp pure vanilla extract

1 tsp black food coloring or gel paste

INSTRUCTIONS

CUPCAKES

1. Sift together the cocoa powder, flour, salt and baking powder in one bowl and set aside. Fitted with the whisk attachment, use your mixer to mix together the sugar, butter, oil and vanilla until fluffy.

2. Add the food coloring and beat to combine. Mix in the egg. Add 1/3 of the dry ingredients and alternate with the buttermilk until all ingredients are combined. Lastly, mix in the vinegar.

3. Distribute the batter among 12-14

cupcake liners and bake on 350

degrees for about 20 minutes until an

inserted toothpick comes out clean.

Remove from oven to cool on a wire rack.

FROSTING

1. To make this spooky black frosting, beat together the cream cheese and butter with a paddle attachment.

Slowly mix in the powdered sugar until you reach your desired

sweetness .

2. Then mix in the vanilla extract and black coloring until the frosting reaches its proper color.

3. Once the cupcakes have cooled, pipe the frosting onto the . Let in cool in the fridge.

PUMPKIN

CUPCAKES

INGREDIENTS

CUPCAKES

2 cups all-purpose flour

1½ tsp ground cinnamon

½ tsp ground nutmeg

½ tsp ground ginger

¼ tsp ground cloves

½ tsp salt

2 tsp baking powder

1 tsp baking soda

½ cup butter, softened

1 cup light brown sugar, packed ⅓ cup granulated sugar

2 eggs

1 cup buttermilk

1 cup pumpkin puree

1 tsp vanilla extract

FROSTING

1 - ¼ oz packet of unflavored gelatin ¼ (scant) cup cool water

3 cups heavy whipping cream

2 tsp vanilla extract

⅔ cup confectioners sugar

INSTRUCTIONS

CUPCAKES

1. Preheat the oven to 350 degrees.

2. Sift together the flour, spices, salt, baking powder, and baking soda; set aside.

3. Cream butter and both sugars with an electric mixer until light and fluffy.

4. Add the eggs one at a time.

5. Add the buttermilk and pumpkin puree, blending well and scraping down sides as needed.

6. Stir in the flour mixture, then the vanilla, mixing until just

incorporated.

7. Divide the batter into cupcake wrapper lined cups of a muffin tray.

8. Bake about 15-18 minutes or until a toothpick comes out clean.

9. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.

FROSTING

1. Combine gelatin and water in a small saucepan and let stand until thick.

2. Warm over low heat and stir until gelatin is softened and remove and cool, but do not allow to set.

3. Whip the heavy cream until thickened. Add confectioners sugar and vanilla, beating until it holds soft peaks.

4. Gradually add the gelatin to the whipped cream, beating constantly.

5. Continue to beat on med/high speed until it holds stiff peaks.

6. Frost cooled cupcakes immediately and serve, or refrigerate frosting until ready to use.

MINT&CHOCOLATE

CUPCAKES

INGREDIENTS

CHOCOLATE CUPCAKES

75 g (2.7 oz.) butter

½ tsp. vanilla essence

100 ml (3.4 fl. oz.) hot water 150 ml (5.1 fl. oz.) whole milk 1 large egg, lightly beaten

300 g (10. 6 oz.) plain flour

100 g (3.5 oz.) dutch processed cocoa powder

1 tsp. bicarbonate of soda

1 tsp. baking powder

250 g (8.8 oz.) caster sugar

Pinch of salt MINT FROSTING

1 ½ (3 sticks) cups unsalted butter, softened

3 tbsp. heavy cream

1 tsp. vanilla extract

1 tbsp. peppermint essence

¼ tsp salt

3 cups (12 oz.) icing sugar

1 cup (6.2 oz.) dark chocolate chips 3 tbsp. fresh mint leaves, chopped

INSTRUCTIONS

CHOCOLATE CUPCAKES

1. Preheat an oven to 175 C (350 F).

Line a 12 hole cupcake pan with cupcake liners.

2. Over a low heat, melt the butter.

Once melted, remove from the heat and stir in the vanilla essence, water, milk and beaten egg. Set aside.

3. In a separate large bowl sift together the flour, cocoa powder, bicarbonate of soda, baking powder, sugar and salt.

4. In two batches, pour the liquid ingredients into the bowl with the dry ingredients and whisk until uniform, combined and smooth.

5. Divide the mixture evenly among the cupcake liners, filling them no more than ⅔rds full. Bake for 15 to 18

minutes or until a skewer inserted comes out clean. Leave to cool completely on a wire rack before frosting.

MINT FROSTING

1. Beat the butter, cream, vanilla, peppermint and salt together on medium speed until smooth, 2-3

minutes.

2. Reduce speed to low and slowly, in batches, add in the icing sugar. Beat until incorporated and smooth, 4 – 6

minutes.

3. Increase the mixer speed to medium-

high and beat until the frosting is light and fluffy, 5 – 8 minutes. Add the chocolate chips and chopped mint leaves, and stir until just combined.

CHOCOLATE

BLACKBERRY

CUPCAKES

INGREDIENTS

10 ounces (285 grams) fresh

blackberries

1 1/2 cups (190 grams) all-purpose flour

3/4 cup (150 grams) granulated sugar, divided

1/3 cup (60 grams) cocoa powder 2 teaspoons espresso powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon vanilla extract

1/3 cup (78 ml) vegetable oil 1 cup (237 ml) milk of choice

6 ounces (170 grams) semi-sweet or bittersweet chocolate, chopped finely

Fresh blackberries, for garnish

INSTRUCTIONS

In a large saucepan, combine the blackberries with 1/4 cup granulated sugar. Bring to a boil over medium heat and cook for about 10 minutes, stirring occasionally, until the berries burst and are swimming in their juices. Remove from heat.

Using a fine mesh strainer, strain out the liquid and save it for later use. Place the solid fruit back into the saucepan and set aside.

Preheat oven to 350 degrees F (180

degrees C). Line a cupcake pan with baking cups.

In a mixing bowl, whisk together the flour, sugar, cocoa, espresso powder,

baking soda, and salt. Add the vanilla extract, oil, and milk. Using a spatula, mix the batter until smooth. Fold in the blackberry solids.

Divide batter evenly between 12 baking cups (about 3/4 full). Bake for 18-22

minutes, or until a toothpick inserted into the center comes out clean. Remove from baking pan and allow to cool to room temperature.

FROSTING

1. Place chopped chocolate into a mixing bowl. Warm the blackberry juice back up to boiling and pour over the chocolate, allowing it to set for 5 minutes before stirring until smooth.

2. Allow frosting to rest on the counter, stirring occasionally, until it cools down and thickens.

3. Beat the chocolate ganache for several minutes until it incorporates air and feels lighter.

4. Place frosting in a pastry bag and pipe frosting onto the cooled

cupcakes. Garnish with fresh

blackberries.

PEANUT BUTTER

CUPCAKES

INGREDIENTS

CUPCAKES

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

6 tablespoons unsalted butter, at room temperature

3/4 cup chunky or smooth peanut butter

1 cup packed brown sugar

1 egg

1 1/2 teaspoons vanilla

1/2 cup milk

GANACHE

2 ounces bittersweet chocolate, chopped

1/2 teaspoon instant coffee granules 2 ounces heavy cream

PEANUT BUTTER

BUTTERCREAM

1 cup unsalted butter, at room temperature (2 sticks)

1 cup powdered sugar, or more, to taste

1/8 teaspoon salt

1/2 teaspoon vanilla extract

3/4 cup peanut butter, at room temperature

INSTRUCTIONS

1. Heat the oven to 350 degrees. Line 12 muffin tin cups with paper

cupcake liners.

2. Sift the flour, baking powder and salt in a medium bowl and set aside.

3. Using a stand mixer, beat the butter, peanut butter and brown sugar, on medium speed, until smooth and light in color, about 1 minute.

4. Mix in the egg. Add the vanilla and beat for 1 minute, or until the batter is smooth. On low speed, add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour mixture and mixing just until the flour is

incorporated and the batter looks smooth.

5. Fill each paper liner with batter, about 1/3 inch below the top of the liner. Bake just until the tops feel firm and are lightly browned, about 20 minutes. There will be a few cracks on top. Cool the cupcakes for 10 minutes in the pan on a wire rack.

Carefully remove cupcakes from pan to finish cooling.

GANACHE

1. Place the chocolate and coffee granules in a heatproof bowl. Heat the cream in a small sauce pan over medium heat, until it comes to a boil.

2. Pour the hot cream into the bowl

with the chocolate and stir until completely mixed and glossy.

PEANUT BUTTER

BUTTERCREAM

1. Beat everything in a bowl until smooth and blended.

2. Add in more powdered sugar, if needed, according to your

preference.

ASSEMBLY

1. Spread a layer of chocolate ganache on top of the cupcake and then frost with the peanut butter buttercream.

2. Sprinkle with chopped nuts and chocolate sprinkles.

FUDGE CUPCAKES

INGREDIENTS

250 g butter (150 g for the cakes and 100 g for the frosting)

150 g sugar

3 large eggs

225 g self-raising flour

100 g mini fudge pieces (75 g for the cakes and 25 g for decorating the frosting)

200 g icing sugar

2 tablespoons of clear honey

2 tabs honeycomb pieces (for decor)

INSTRUCTIONS

FUDGE CUPCAKES

1. Pre-heat the oven 180 C.

2. Beat together the butter and sugar until light and fluffy.

3. Beat the eggs and gradually beat into the butter and sugar with a spoon or two of the flour to prevent curdling.

4. Fold in the rest of the flour to form a smooth thick batter. It needs to be thicker than a normal sponge mix otherwise the fudge pieces will sink.

5. Fold in 75 g of the fudge pieces and spoon the mixture evenly into 12

large muffin cases.

6. Bake for 20 minutes or until risen and golden brown.

FROSTING

1. Combine 100 g of butter with 200 g of icing sugar and 1 tablespoon of clear honey. If the mix is too dry then add the second spoon of honey.

2. Pipe or spread onto the cakes and sprinkle with the remaining 25 g of fudge pieces and the honeycomb pieces.

CHOCOLATE &

COOKIE CUPCAKES

INGREDIENTS

COOKIE DOUGH

1 cup unsalted butter at room

temperature

3/4 cup sugar

3/4 cup brown sugar

4 tbsp whole milk

1 tbsp vanilla

2 1/2 cups all-purpose flour

1/4 tsp. salt

1 cup mini chocolate chips

CUPCAKES

1 1/2 c unsalted butter, room

temperature

1 1/2 cups light brown sugar, packed 4 large eggs, room temperature 2 2/3 cups all-purpose flour

1 tsp. baking powder

1 tsp. baking soda

1/4 tsp. kosher salt

1 cup whole milk, room temperature 2 tsp. vanilla extract

INSTRUCTIONS

COOKIE DOUGH

1. Combine the butter and sugars in a mixing bowl and cream on medium-high speed until light and fluffy.

Beat in milk and vanilla until incorporated and smooth.

2. Mix in the flour and salt until just combined. Stir in the chocolate chips.

3. Using a small scoop, shape the dough into balls or tubes. Freeze on a parchment lined baking sheet

overnight.

PUMPKIN AND

CHOCOLATE

CREAM CUPCAKES

INGREDIENTS

¾ cup unsweetened cocoa powder 1½ cups all-purpose flour

1½ cups sugar

1½ teaspoons baking soda

¾ teaspoon baking powder

1 teaspoon salt

2 large eggs

½ cup warm water

¾ cup buttermilk

5 tablespoons safflower oil

1 teaspoon pure vanilla extract

FROSTING

7 tablespoons butter, softened 5 ounces cream cheese, softened ¾ cup pumpkin puree

2 ½ cups powdered sugar, sifted

INSTRUCTIONS

1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside. In the bottom of a stand mixer, whisk together cocoa powder, flour, sugar, baking soda, baking powder, and salt.

2. Switch to the paddle attachment, turn the mixer on low and add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth.. Scrape down the sides and bottom of bowl to make sure everything is incorporated.

3. Divide batter evenly among muffin cups, filling each ⅔ full. Bake until tops spring back when touched, about 20 minutes, rotating once halfway

through baking. Transfer to a wire rack; let cool completely.

4. In the bottom of a stand mixer, using the paddle attachment cream the butter and cream cheese until light and fluffy on a medium-high speed, about two to three minutes.

5. Add in pumpkin puree, mix another minute. Slowly add in powdered sugar, about a ½ cup at a time until fully incorporated. If the icing is not thick enough, add more powdered sugar. Transfer to a ziplock bag or pastry bag. Chill for at least an hour or even overnight.

6. When cupcakes have cooled

completely, pipe frosting. Store in

the fridge. When ready to use, let sit at room temperature for 20 minutes.

RED VELVET

CUPCAKES

INGREDIENTS

CUPCAKES

2½ cups all-purpose flour

1½ cups granulated sugar

1 teaspoon baking soda

½ teaspoon salt

1 tablespoon cocoa

powder

1 cup vegetable oil

½ cup (1 stick) unsalted

butter, room

1 cup buttermilk

2 eggs, room temperature

1 teaspoon distilled white

vinegar

Red food coloring

CREAM CHEESE FROSTING

16 ounces cream cheese,

room temperature

½ cup (1 stick) unsalted

butter, room temperature

3 heaping cups

confectioners sugar

1 teaspoon vanilla

INSTRUCTIONS

1. Preheat oven to 350

degrees and line a cupcake

pan with liners.

2. In a mixer fitted with a

paddle attachment, mix

together butter, oil,

buttermilk, eggs, vanilla

and vinegar. Mixture may

be lumpy.

3. In a separate bowl, sift

together flour, cocoa

powder, salt and baking

soda. With mixer on low-

speed, gradually add dry

ingredients to the wet

ingredients. Mix until

smooth and no longer lumpy, but careful to not

over mix.

4. Add food coloring to your

liking and stir to combine.

Because of the cocoa

powder, the cupcakes will

be a dusty red color. If you

want light or bright red

cupcakes, omit the cocoa

powder.

5. Fill cupcake liners about ⅔

full. For mini muffins, bake

for 11 minutes, turning

cupcakes half way through

baking process. For regular

size muffins, bake for about

20 minutes, turning half way through. Check

doneness by inserting a

tooth pick into cupcakes -

if the toothpick comes out

clean, they're done.

6. To make cream cheese

frosting, add butter and

cream cheese to a mixer

and whip until creamy and

completely combined. With

mixer on low-speed,

gradually add

confectioners sugar until

frosting is smooth and

fluffy. Lastly, add vanilla

and mix for a few seconds

until combined. Frost cupcakes.

CLASSIC VANILLA

CUPCAKES

INGREDIENTS

1 1/2 cups all-purpose

flour

1 1/2 teaspoons baking

powder

1/4 teaspoon fine salt

2 large eggs, at room

temperature

2/3 cup sugar

1 1/2 sticks (6 ounces)

unsalted butter, melted

2 teaspoons pure vanilla

extract

1/2 cup milk

INSTRUCTIONS

1. Preheat the oven to 350 F

and position a rack in the

middle of the oven. Line

one 12-cup standard muffin

tin or two 24-cup mini-

muffin tins with cupcake

liners.

2. Whisk the flour, baking

powder and salt together in

a medium bowl.

3. In another medium bowl,

beat the eggs and sugar

with an electric mixer until

light and foamy, about 2

minutes. While beating,

gradually pour in the butter

and then the vanilla.

4. While mixing slowly, add

half the dry ingredients.

Then add all the milk and

follow with the rest of the

dry ingredients. Take care

not to overmix the batter.

Divide the batter evenly in

the prepared tin.

5. Bake until a tester inserted in the center of the cakes

comes out clean, rotating

the tin about halfway

through, 18 to 20 minutes

(10 to 12 minutes for

minis). Cool the cupcakes

on a rack in the tin for 10

minutes, and then remove from the tin. Cool on the

rack completely.

SIMPLE PUMPKIN

CUPCAKES

INGREDIENTS

FOR THE CUPCAKES

1 can pumpkin or 1 1/2

cups pumpkin puree

2 very ripe bananas

1/2 cup coconut sugar

1 1/2 tsp cinnamon

1/4 tsp ginger

1/4 tsp nutmeg

1/4 tsp sea salt

FOR THE WHIP TOPPING

1 can full fat coconut milk

2 T maple syrup

1 tsp vanilla beans

INSTRUCTIONS

1. Preheat oven to 350.

2. In a food processor,

combine all the cupcake

ingredients and blend until

smooth.

3. Spoon the mixture into

lined muffin pans.

4. Bake for 20-25 minutes.

5. Let these cool completely

before removing from the

muffin liners. Since they

are soft like pumpkin pie.

6. To make the whip topping,

open up your can of

coconut milk that has been

in the fridge overnight.

Scoop the fatty white part off and place in a mixing

bowl with the vanilla and

maple syrup. Use the

whipping attachment and

whip the coconut into a

cream. Scoop a little on top

of each muffin.

THE GOLDEN

CUPCAKE

INGREDIENTS

YELLOW CAKE

20-24 Golden Oreos

1 box yellow cake mix

3 eggs

1/3 C. oil

3/4 C. sour cream

1/2 C. milk or butter milk

2 tsp. vanilla extract

CREAM CHEESE FROSTING

8 oz. cream cheese

1/2 C. butter, softened

2 tsp. vanilla extract

1 Tbsp. milk

3-4 C. powdered sugar

Extra Golden Oreos for

decoration

INSTRUCTIONS

1. Preheat oven to 350

degrees and line pans with

cupcake liners.

2. Place an Oreo on the

bottom of each liner.

3. Sift cake mix into a large bowl to remove any lumps.

4. Add eggs, oil, sour cream, milk and vanilla extract

and stir until smooth.

5. Fill cupcake liners (over

Oreos) until about 3/4 full.

6. Bake for 15-20 minutes or

until an inserted knife

comes out clean.

(Depending on your oven

you may want to bake on a higher rack to not burn the

Oreos on the bottom, some

ovens get extra hot from

below, so be careful!)

7. Let cool.

8. Cream Cheese Frosting:

Beat cream cheese and

butter until smooth. Add

vanilla extract, milk and 2

cups. powdered sugar an

beat again. Continue to add

more powdered sugar until

you reach your desired

consistency.

9. Pipe onto cooled cupcakes

and top with an extra

Golden Oreo.

BERRIES CUPCAKE

WITH

MASCARPONE

INGREDIENTS

MINI CORNMEAL CAKES

3/4 cup + 2 tablespoon

(100 grams) unbleached

all-purpose flour

1/4 cup (30 grams) stone

ground yellow cornmeal

1/2 cup + 3 tablespoons

(140 grams) granulated

sugar

1 and 1/2 teaspoons baking powder

1/4 teaspoon kosher salt

3 large whole eggs

10 tablespoons (145 grams

or 5 ounces) unsalted

butter, very soft

WHIPPED MASCARPONE

FROSTING

1/2 cup (113 grams)

mascarpone cheese

1/2 cup (120 mL) chilled

heavy cream

3 tablespoons (24 grams)

powdered sugar

1/2 teaspoon pure vanilla

extract

ASSEMBLY

powdered sugar, for

dusting

fresh raspberries and

blackberries (roughly 2

ounces of each)

fresh lemon zest, for

garnish

INSTRUCTIONS

1. Prepare the mini cornmeal

cakes: Preheat the oven to

375 degrees Fahrenheit.

Line a standard muffin tin

with 11 liners. Set aside. In

a medium bowl, whisk

together the all-purpose

flour, cornmeal, granulated

sugar, baking powder, and

salt. Set aside.

2. In a stand mixer, fitted with a paddle attachment,

combine the whole eggs

and softened butter. Add all

of the dry ingredients to the

bowl. Turn on the mixer to

medium speed (4) and beat the batter for 2 minutes, or

until all of the ingredients

are evenly incorporated

and batter is smooth.

3. Divide the batter evenly

among the lined muffin

cups. The batter should be

reach about half-way up

each cup. Bake at 375

degrees for 14 to 16

minutes, or until the

cornmeal cakes are golden

brown and springy to

touch. Remove from the

oven and allow to cool in

the baking tin, on a rack,

for 5 minutes. Remove the cornmeal cakes from the tin

and allow to cool to room

temperature on a cooling

rack.

4. Prepare the whipped

mascarpone: In a clean

mixer bowl, fitted with a

paddle attachment,

combine the mascarpone

cheese, heavy cream,

powdered sugar, and

vanilla extract. Beat at low

speed, slowly increasing to

medium speed, until

mixture thickens and forms

soft peaks.

5. Using a spoon, add a dollop of whipped

mascarpone in the center of

each cooled cornmeal

cake. Using a fine-meshed

sieve, dust the cakes lightly

with powdered sugar.

6. Top each cake with a

mixture of fresh

blackberries and fresh

raspberries, and freshly

grated lemon zest. Serve

immediately.

BLACK CUPCAKE

INGREDIENTS

FOR THE BROWNIE LAYER

4 large eggs

2 cups sugar, sifted

8 ounces / 2 sticks melted

butter

½ cup cocoa, sifted

2 vanilla beans, seeds only

¾ cups flour, sifted

½ teaspoon kosher salt

½ teaspoon pumpkin spice

PUMPKIN BUTTERCREAM

2½ sticks unsalted butter,

room temperature

3 cups confectioners sugar 3 tablespoons pumpkin

puree

½ teaspoon pumpkin spice

5 drops orange gel color

INSTRUCTIONS

1. Adjust oven rack to middle position and heat oven to

300 degrees F. Line a

standard muffin/cupcake tin

with paper or foil liners.

2. In a mixer fitted with the whisk attachment, beat the

eggs at medium speed until

fluffy and light yellow, add

the sugar and beat until

combined. Add remaining

ingredients, and mix to

combine.

3. Pour the batter evenly into the cupcake tins and bake

for 40 minutes. Check for

doneness by inserting a toothpick into the center of

the cupcake, it should come

out with just a few

crumbles attached.

4. When done, remove from

oven and transfer cupcakes

to a cooling rack. Cool

cupcakes to room

temperature before

frosting.

5. Using the wire whisk

attachment of a stand mixer,

whip the butter on medium-

high speed for 5 minutes,

stopping to scrape the bowl

once or twice.

6. Reduce the speed to low and gradually add the

confectioner sugar and

pumpkin spice. Once

incorporated, increase the

speed to medium-high and

add the pumpkin puree and

gel color, mixing until

combined. Whip at

medium-high speed until

light and fluffy, about 2

minutes, scraping the bowl

as needed.

7. Unused buttercream can be

stored in the refrigerator in

an airtight container. Let it

come to room temperature

and then give it a quick whip in the mixer before

using it.

8. If the frosting is too soft, add more sugar - ½ cup at

a time, if the frosting is too tough add some milk, 1

tablespoon as a time.

9. Transfer frosting to a

piping bag and decorate the

cupcakes, garnish with

sprinkles.

SNICKERS

CUPCAKES

INGREDIENTS

CHOCOLATE CUPCAKES

1 1/2 C. all-purpose flour

1 C. unsweetened cocoa

powder

1 tsp. baking soda

1 1/2 tsp. baking powder

1/2 tsp. salt

4 eggs, at room temp

1 C. sugar

1 C. brown sugar, packed

2/3 cup oil

1 C. buttermilk or milk

1 Tbsp. vanilla extract CHOCOLATE PEANUT BUTTER

FROSTING

3/4 C. butter softened

1/2 C. peanut butter,

creamy

1/2 C. unsweetened cocoa

powder

2 tsp.vanilla extract

2-3 Tbsp. milk

3-4 C. powdered sugar

Snickers bars and caramel

sauce

INSTRUCTIONS

1. Preheat oven to 350

degrees and line pans with

cupcake liners.

2. In a medium bowl,

combine cocoa flour, cocoa

powder, baking soda,

baking powder and salt.

Set aside.

3. In a large bowl, combine

eggs, sugar, brown sugar,

oil, buttermilk and vanilla

extract.

4. Pour half the dry

ingredients into the wet and

stir. Then add the rest of

the dry ingredients and stir

again. Don't over mix.

5. Fill cupcake liners 2/3 full and bake for 18-22 minutes

or until an inserted knife

comes out clean. Let cool.

6. Frosting: Beat butter and

peanut butter until smooth.

Add cocoa powder, vanilla

extract and 2 Tablespoons

milk. Slowly add in

powdered sugar until thick.

If it becomes thick like

cookie dough, stream in

more milk!

7. Pipe onto cooled cupcakes

and top with Snickers and

caramel sauce.

CHOCOLATE &

ORANGE CUPCAKES

INGREDIENTS

CUPCAKES

1 1/2 cups all-purpose

flour

2/3 cup dark cocoa

powder

1 1/3 cups granulated sugar

1 teaspoon baking soda

1/2 teaspoon baking

powder

1/2 teaspoon salt

2 large eggs

1/3 cup vegetable oil

1 teaspoon vanilla extract 2/3 cup milk

2/3 cup hot water

FROSTING

1 cup unsalted butter (2

sticks)

7 cups confectioners sugar,

sifted

1/2 cup milk

1 teaspoon vanilla extract

2 teaspoons orange extract

Orange food coloring

INSTRUCTIONS

1. Preheat oven to 350°F and

line muffin tins with

cupcake liners.

2. In a large bowl, whisk the flour, cocoa powder, sugar,

baking soda, baking

powder, and salt together.

3. Add the eggs, vegetable

oil, vanilla extract, and

milk to the bowl with the

dry ingredients and mix

until just combined.

4. Pour in the hot water and

mix on medium speed with

the hand mixer for about 1-

2 minutes. Batter will be

very liquidy.

5. Fill cupcake liners about

2/3 full and bake in the

oven for 15-17 minutes or

until a toothpick inserted in

the middles comes out

clean.

6. Remove cupcakes from

oven, let cool for about 5

minutes. Then place

cupcakes on a cooling rack

to cool completely.

7. Make frosting.

8. Cut butter into cubes and

put into a stand mixer bowl

fitted with the paddle

attachment. Mix on medium

speed for 30 seconds.

9. Add 4 cups of the sifted

confectioners sugar, the

milk, vanilla and orange

extracts. Mix on low for 10

seconds so the sugar

doesn’t fly everywhere,

then turn mixer up to

medium speed for 5

minutes.

10. Scrape the sides and

bottom of the bowl in case

any butter stuck to bottom

or sides of bowl and didn’t

get mixed in. Then add the

rest of the confectioners

sugar and mix again on low

speed for 10 seconds. Add 2 drops of orange food

coloring, then up the speed

to high for 2-3 minutes.

11. Prepare your piping bag

with a large round tip, fill

piping bag with frosting,

then pipe large dollops

onto each cupcake.

12. Top each cupcake with a

chocolate orange slice

and/or some orange peel.

HAT CUPCAKES

INGREDIENTS

CHOCOLATE CUPCAKES

105 grams (3/4 cup) plain

flour

40 grams (1/2 cup) cocoa

powder

1/2 teaspoon baking soda

1/2 teaspoon baking

powder

100 grams (1/2 cup) caster

sugar

45 grams (1/4 cup) brown

sugar

115 grams (1/2 cup or 1

stick) unsalted butter

2 large eggs

1 teaspoon vanilla extract

120 ml (1/2 cup)

buttermilk

MARSHMALLOW FROSTING

4 egg whites, room

temperature

200 grams (1 cup) caster

sugar

1/4 teaspoon cream of

tartar

1 teaspoon vanilla extract

CHOCOLATE COATING

300 grams (2 cups) good

quality dark chocolate,

pieces

2 tablespoons vegetable oil

INSTRUCTIONS

1. Preheat the oven to 180C

(360 F). Line a 12 hole

muffin tin with patty cases.

In a large mixing bowl, sift

the flour, cocoa powder,

baking soda, baking

powder and then add the

sugars - give it a little stir.

Pop the butter into the

microwave for a short

burst, 10 seconds or so at a

time, until it is just melted.

Give it a stir with a fork to

eliminate any lumps.

2. In a separate mixing bowl, add the eggs, vanilla and

butter and whisk together until smooth. Then add the

wet mixture into the dry

mixture, along with the

buttermilk and gently fold

until just combined.

3. Spoon the mixture into the prepared patty cases and

pop into the oven. Bake for

18-20 minutes or until just

cooked through. Set cakes

out onto a wire rack and

leave to cool completely.

4. To make the marshmallow

frosting, fill a medium

saucepan with a few inches

of water and pop on a medium heat.

5. In a small heatproof bowl, add your eggs whites,

caster sugar and cream of

tartar. Whisk together. Then

pop the bowl over the

saucepan, ensuring the

bottom of the bowl does

not touch the water. As the

egg whites heat, whisk

gently by hand the entire

time. You'll want to heat

the egg whites to 50 C /

120 F which you can test

by sticking a candy

thermometer into the

mixture or go by feel (the mixture should be hot to the

touch) - should be around

5-6 minutes or so.

6. Then remove the bowl

from the saucepan and

place the mixture in the

base of a stand mixer (or

simply use a hand beater)

and beat on medium speed

for approximately 5

minutes or until the mixture

is fluffy, white and

voluminous. Add the

vanilla and beat for 30

seconds or so.

7. Then grab your piping bag

fitted with a large round or star shaped tip. Fill with

the marshmallow fluff and

pipe tall swirls onto each

cupcake. Pop the cupcakes

into the freezer for at least

20 minutes for the frosting

to firm up slightly. Then its

time for the chocolate.

8. Melt your dark chocolate

and oil over the stove using

the boiler method. Place a

few inches of water in a

medium saucepan and then

place a medium bowl over

the top, with the chocolate

and oil inside. Ensure that

the bottom of the bowl does not touch the water,

then place on a medium

heat. Gently stir as the

steam melts the chocolate

until silky and smooth.

Place the chocolate in a

deep and high sided

container.

9. Gently dip each cupcake

upside down right into the

chocolate, let the chocolate

drip off gently and then

place the right side up onto

a wire rack. Continue with

all the cupcakes and leave

them to harden slightly at

room temperature for about 20 minutes before placing

in the fridge to firm

completely. These

cupcakes keep quite well

for 2-3 days, simply store

in the fridge.

CUPCAKES WITH

MINT

BUTTERCREAM

INGREDIENTS

FOR THE CHOCOLATE CUPCAKES

⅔ Cup Cocoa Powder

1 Tsp Baking Soda

1 Cup Water, Boiling

½ Cup Butter, Melted

5 Tablespoons Vegetable

Oil

1½ Cups White Sugar

2 Teaspoons Vanilla

Extract

½ Teaspoons Salt

4 Eggs

½ Cup Heavy Creamy

1½ Cups All Purpose

Flour

FOR THE MINT CHOCOLATE CHIP

BUTTERCREAM

1½ Cups Butter, Softened

2 Teaspoons Mint Extract

2 Teaspoons Vanilla

5 Cups Powdered Sugar

1 Tablespoon Whole Milk

1 Cup Mini Chocolate

Chips

Green Food Coloring

Pinch of Salt, To Taste

INSTRUCTIONS

1. Preheat oven to 350

degrees F. In a large mixing

bowl mix cocoa powder

and baking soda. Pour

boiling water over the

mixture and stir until

combined.

2. In a separate large mixing bowl mix melted butter,

oil, sugar, vanilla, salt, and eggs until combined. Blend

in cocoa mixture and heavy

cream.

3. Gradually stir in flour a

little at a time and stir until just combined.

4. Divide batter evenly between lined cupcake

bakers. Bake for 20-22

minutes or until a tooth

pick inserted in the center

comes out clean. Cool

completely.

5. For the Mint Chocolate

Chip Buttercream:

6. Stir butter until light and fluffy. Stir in mint and

vanilla extracts.

7. Gradually stir in powdered sugar a little at time,

adding milk as needed.

8. Stir in food coloring if

desired. Fold in mini

chocolate chips.

9. Scoop a generous amount

of frosting onto the

cupcakes with an ice cream

scoop.

CHOCOLATE

CUPCAKES WITH

STRAWBERRY

BUTTERCREAM

INGREDIENTS

STRAWBERRY BUTTERCREAM

1 cup butter

1 two-pound bag powder

sugar (about 7-8 cups)

2 teaspoons strawberry

extract

4 tablespoons milk

dash salt

1-2 drops pink food

coloring

VANILLA BUTTERCREAM

1 cup (2 sticks) unsalted

butter, softened

6-8 cups confectioner’s

sugar

1/2 cup milk

2 teaspoons vanilla extract

CHOCOLATE BUTTERCREAM

1 cups unsalted butter (2

sticks) at room temp.

4 cups powdered sugar

1/2 cup good quality cocoa

powder

1/2 teaspoon table salt

2 teaspoons vanilla extract

1/2 cup whole milk or heavy cream

INSTRUCTIONS

1. Put room temperature

butter, strawberry extract,

and salt into mixer. Add in

powder sugar one cup at a

time, alternating with the

milk until you have used it

all.

2. Add in food coloring a

drop at a time to determine

desired color.

3. If your frosting is too thick you can certainly add more

milk.

4. Vanilla

5. In a large mixing bowl,

combine 4 cups of

confectioner’s sugar with butter.

6. Stir in milk and vanilla.

7. On medium speed, beat

until smooth and creamy 3-

5 minutes. Gradually add

remaining sugar 1 cup at a

time until desired

consistency. You may not

use all the sugar.

8. Place room temperature

butter and vanilla into a

stand mixer and beat at

medium-high for about

three minutes. You want it

to appear lighter and

fluffier.

9. While butter is in mixer add powdered sugar,

cocoa, and salt to a bowl

and mix with a whisk. (sift)

10. With mixer off, add in one cup of the powdered sugar

and cocoa mixture. Turn

mixer on to low and then

slowly add in remaining

powdered sugar mixture,

one cup at a time.

11. With mixer still on low,

add in milk. Turn mixer to

medium high and blend for

at least two minutes.

12. Frosting will appear very light, but it will darken as it

sets.

CUPCAKES WITH

LEMONFROSTING

INGREDIENTS

LEMON CUPCAKES

1 1/3 cups (185g/6.5 oz.)

all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1 cup (200g/7 oz.)

granulated sugar

1 tablespoon lemon zest

1/2 cup (1 stick/113g)

unsalted butter, softened

2 large eggs

1 teaspoon pure vanilla

extract

1/4 cup plus 2 tablespoons

(90 ml) whole milk

2 tablespoons (30ml)

freshly squeezed lemon

juice

LEMON BUTTERCREAM FROSTING

1/2 cup (1 stick/113g)

unsalted butter, softened

1 1/2 – 2 1/2 cups (180g-

280g) powdered sugar,

sifted

1 tablespoon heavy cream

or whole milk

1 tablespoon freshly

squeezed lemon juice

2 teaspoons lemon zest

INSTRUCTIONS

1. For the cupcakes: Preheat

oven to 350F/180C. Line a

muffin tin with cupcake

liners. Set aside.

2. In a medium bowl, sift

together flour, baking

powder, and salt. In

another small bowl, toss

together sugar and lemon

zest until combined.

3. Using a mixer fitted with

the paddle attachment, beat

together butter and lemon-

sugar mixture on medium

speed until light and fluffy,

about 2-3 minutes. Scrape

down the sides and bottom of the bowl as necessary.

On medium speed, beat in

eggs, one at a time, beating

well after each addition.

Add vanilla extract and

beat until combined. With

the mixer on low speed,

add half of the dry

ingredients and beat just

until combined. Add milk

and lemon juice and beat

until combined. Add the

other half of the dry

ingredients and beat slowly

until just combined.

4. Divide batter evenly

between the cups, filling them about 3/4 full. Bake

for 15-20 minutes (or 8-10

minutes for mini cupcakes),

until a toothpick inserted

into the center comes out

clean or with just a few

moist crumbs. Allow

cupcakes to sit for 10

minutes, then remove from

pan and allow to cool

completely on a wire rack.

5. Unfrosted cupcakes can be

kept tightly covered at

room temperature for up to

3 days, or in the freezer for

up to 2 months. Thaw, still

covered, on the counter or overnight in the fridge.

6. For the frosting: In the

bowl of an electric mixer

fitted with the paddle

attachment, beat butter on

medium speed until

smooth, creamy, and the

consistency is similar to

mayonnaise, about 2

minutes. Add 3/4 cup (90g)

sugar and beat well until

smooth. Add cream, lemon

juice, and lemon zest and

beat until combined and

smooth. Add another 3/4

cup sugar and beat until

completely smooth and fluffy. Beat in more sugar

as needed, until desired

consistency (thick enough

to pipe). Frost cupcakes

once they’ve cooled.

7. If you wish to add lemon

curd filling: Once the

cupcakes have cooled, cut

a 1/2-inch (1.5cm) hole in

the center of each cupcake

using a spoon or melon

baller. Spoon about a

teaspoon of lemon curd

into the hole, then frost the

cupcakes.

PUMPKIN AND

MAPLE CREAM

CUPCAKES

INGREDIENTS

CAKE

1 c. vegetable oil

4 eggs

1 c. sugar

1 c. brown sugar

1 (15-16oz) can pure

pumpkin

2 tsp. baking soda

2 tsp. baking powder

1 tsp. salt

2 c. flour

1 tsp. cinnamon 1 tsp. ginger

1 tsp nutmeg

24 cupcake liners

FROSTING

8 oz cream cheese,

softened

1/4 c. butter, softened

1 tsp. vanilla extract

1 1/2 tsp. maple extract

3 c. powdered sugar

INSTRUCTIONS

1. In a mixer combine oil,

eggs, both sugars, and

pumpkin.

2. In a separate bowl whisk

together baking soda,

baking powder, salt, flour,

cinnamon, ginger, and

nutmeg. Slowly add the

flour mixture to the liquid

mixture till combined.

3. Add cupcake liners to tins and fill 2/3 of the way full

with batter. Bake for 18-20

minutes at 350°. Cool

completely before frosting.

4. To make the frosting,

combine cream cheese and butter with an electric hand

mixer until smooth; add

vanilla extract and maple

extract.

5. Add powdered sugar one

cup at a time until

combined. Frost cupcakes

when cooled.

CHEESECAKE

CUPCAKES

INGREDIENTS

MINI CHEESECAKE CUPCAKES

1 cup graham cracker

crumbs

4 tablespoons unsalted

butter, melted

2 tablespoons sugar

16 ounces cream cheese,

softened

½ cup sour cream

¼ cup sugar

2 eggs

1 teaspoon vanilla extract

caramel sauce or strawberry sauce for

topping, optional

3 Ingredient Strawberry

Sauce

1 cup strawberries, halved

½ teaspoon lemon juice

2 teaspoons sugar

EASY CARAMEL SAUCE

2 cups light brown sugar

1 stick plus 4 tablespoons

unsalted butter

1 cup heavy cream

2 teaspoons vanilla extract

sea salt for serving, if

desired

1. INSTRUCTIONS

2. Mini Cheesecake Cupcakes

3. Preheat oven to 325

degrees.

4. Line a muffin pan with

paper liners.

5. Combine graham cracker,

butter and sugar in a small

bowl. Texture should be

similar to wet sand. Divide

crust evenly into the bottom

of the lined muffin tin.

6. Bake for 5-6 minutes or

until golden brown.

7. Take out of the oven and

cool completely.

8. Meanwhile assemble the

cheesecake filling. Beat cream cheese in a stand

mixer with the paddle

attachment.

9. Add in sour cream, sugar,

eggs and vanilla. Mix until

combined. Make sure to

scrap the sides of the bowl.

10. Pour cheesecake mixture

into cooled muffin tin. It

will be about 2 tablespoons

of filling each. Fill almost

all the way to the top.

11. Place in the oven and bake for 20 minutes or until the

cheesecakes are set. They

will still giggle a bit. Do

not over cook them. If they start to crack they are

getting over cooked.

12. Allow them to cool in the muffin tin completely. Place

in the refrigerator to chill

and serve cold with your

favorite toppings.

INGREDIENT STRAWBERRY SAUCE

1. Add strawberries, lemon

juice and sugar to a small

saucepan. Simmer on low

for 15 minutes, mashing up

strawberries with the back

of a wooden spoon. Take

off heat and allow to cool.

2. Place in a food processor

and pulse until creamy and thick. Place back in the

fridge and serve cold.

EASY CARAMEL SAUCE

1. Add all of the ingredients except for the vanilla to a

saucepan. Cook over low-

medium heat until

thickened stirring

occasionally. About 8

minutes. If the sauce isn't

getting a lot thicker turn up

the heat a bit and keep and

eye on it making sure to

whisk constantly. (The

sauce will thicken as it

cools in the refrigerator).

2. Stir in vanilla.

3. Take off of the heat and

allow to cool in the

saucepan. Transfer to a

container and place in the

refrigerator to firm up and

cool.

VEGAN

CHOCOLATE

CUPCAKE

INGREDIENTS

1 cup of almond milk or

any non-dairy/dairy milk

1/2 cup pumpkin puree

3/4 cup packed light brown

sugar

1 tsp vanilla extract

1 cup whole wheat flour

1/3 cup unsweetened

cocoa powder

1/2 tsp baking powder

3/4 tsp baking soda

1/4 tsp salt

CHOCOLATE GANACHE

4 oz bitter/semi sweet

chocolate squares,

chopped

2 tbsp Earth Balance butter

INSTRUCTIONS

1. Preheat oven to 350

degrees F. Line a 12 cup

muffin tin with cupcake

liners and spray a light coat

of non-stick cooking spray.

2. In a small bowl, mix wet

ingredients and set aside.

3. In a bigger bowl, sift all dry ingredients.

4. Gently pour wet

ingredients into dry

ingredients and mix to

incorporate. Do not

overmix.

5. Using a medium ice-cream

scoop, divide batter evenly

into lined muffin tin.

6. Bake for 18 – 20 minutes

or until a toothpick inserted

in center comes out clean.

7. Allow to cool on a wire

rack for a few minutes

before removing to cool

completely.

8. Heat a saucepan with some

water on medium high heat.

Once water boils, turn

down the heat to low. Place

a bowl over the saucepan,

add chocolate squares and

butter. Stir to combine and

allow chocolate to

completely melt with the

help of steam.

9. Once cupcakes are

completely cool, dunk each

with chocolate ganache and

sprinkle on some of your

favorite festive sprinkles.

10. Allow ganache to cool and harden completely before

sinking in your fangs.

CUPCAKES WITH

CARAMEL

INGREDIENTS

70g salted butter

170g plain flour

250g caster sugar

50g cocoa powder

1tbsp baking powder

A pinch of salt

210ml milk

2 eggs

FOR THE FROSTING

670g icing sugar

210g salted butter

(partially melted)

70ml milk

30g tinned caramel

FOR THE FILLING...

100g tinned caramel

INSTRUCTIONS

1. Pre-heat your oven to 180

degrees C

2. Combine all the ingredients and whisk until smooth.

3. Pop into 12 cupcake cases, they should fill 3/4 of each

case.

4. Put in the oven and cook

for 22 minutes

5. Combine the icing sugar,

butter and milk until

smooth.

6. Then add in the tinned

caramel until smooth and

even in colour.

7. Once the cupcakes are

completely cooled take a knife and cut a hollow out

of each cupcake.

8. Keep the cut out 'top' of the cake.

9. In the hollow, put about a teaspoon of caramel into

each cake.

10. Place the 'top' back on and repeat for all the cupcakes.

11. Once complete it's time to ice the cupcakes, just scoop

on a generous amount of

icing and decorate as you

wish.

DARK CUPCAKES

INGREDIENTS

1/4 cup finely chopped

hazelnut pieces

Sugar Cone

sugar cones

1/4 cup dark chocolate

dark chocolate vermicelli

sprinkles or sprinkles of

choice

hot fudge sauce

NUTELLA FROZEN CUSTARD

1 qt of Edy's vanilla frozen

custard

Nutella

brownie pieces that you

took out of the sugar cones

1/4 cup sugar cone crumb

topping that you made

earlier

INSTRUCTIONS

1. Preheat oven to 325

degrees. Mix the brownie

mix per package

instructions and fold in the

chopped hazelnuts. If you

are using free standing

baking cups like ours this

recipe will make 6 large

and 6 small. Place the

baking cups on a baking

sheet. If you are making 2

sizes, place each size on

their own baking sheet

since the small size take

less time to bake. Using a

1.5 tablespoon cookie

scoop add 2 scoops of the batter to the large baking

cups and 1 scoop to the

small. Bake 20-30 minutes.

While the brownies are

baking take 6 sugar cones

and cut them about 2.25" of

the way down with a clean

pair of kitchen scissors.

Some pieces may break

and that is okay since we

will be using them for the

sugar cone bits topping. Set

aside the top and small tip

of the cone.

2. Take the broken sugar cone pieces and crumble them

into smaller bits. If you don't have around 1/2 cup

of pieces you can break up

another sugar cone as you

will be adding the sugar

cone bit topping to the

frozen custard and using it

as a garnish on the brownie

cupcakes. Spread the sugar

cone pieces on a sheet of

parchment paper. Place the

dark chocolate in a quart

size freezer bag and melt in

the microwave for 1 minute

on 50% power. If the

chocolate is not fully

melted heat for 20 more

seconds on 50% power, repeat until fully melted.

Snip off a tiny piece of the

corner off the bag and

drizzle the chocolate over

the sugar cone pieces. Add

vermicelli dark chocolate

sprinkles (or sprinkles of

choice) to the chocolate

before it sets up and set

aside to let harden. Once

hardened break up the

pieces to create the

crumble topping.

3. By this time the brownies

might be ready to come out

of the oven. Set aside the

small size brownies. While the larger brownie

cupcakes are still warm

from the oven take the top

larger piece of the sugar

cone and carefully press it

completely down into the

brownie. Gently give it a

little twist like you would

do with a cupcake corer.

Pull the cone back out of

the brownie and push the

brownie piece that is now

inside the cone out, set

aside for the frozen custard

mixture. Place the sugar

cone back into the brownie

cupcake. Do this to all of the larger brownie

cupcakes. Add a

tablespoon of hot fudge

into the cavity of the sugar

cookie cone in the

brownie. The hot fudge

does not need to be heated

for this step. Now it is time

to make the frozen custard

mixture to fill the sugar

cones that are in your

brownies!

4. Slightly soften the frozen custard. Scoop out about

1/3 of the container into a

small mixing bowl. Add about 1/4 cup of sugar cone

crumbles you made earlier,

a few tablespoons of

Nutella and the reserved

brownie pieces from the

sugar cones (broken into

smaller pieces) to the

frozen custard. Mix until

combined. Scoop the

frozen custard mixture into

the cavities of the sugar

cones.

5. Fill until you reach the top of the cone and use a knife

level the custard to the top

of the cone. If the custard

has become too soft place the brownie cupcakes in

the freezer until they firm

up or until serving. Place

the extra frozen custard

back in the freezer to use

with the small brownie

cupcakes.

6. When you are ready to

serve your Brownie

Sundae Nutella Cupcakes

pull them out of the freezer.

Place a few tablespoons of

hot fudge sauce in a quart

size freezer bag and heat in

the microwave for 30

seconds on 50% power.

7. You only need to soften it slightly. Snip the corner of

bag off. Squeeze the hot

fudge sauce onto the top of

the brownie to cover it as

shown in one of the

pictures above. Add some

of the sugar cone topping.

For the top of the cone

sticking out of the brownie

add some dark chocolate

vermicelli sprinkles or

more of the sugar cone

topping. Top with a Ferrero

Rocher hazelnut chocolate

to finish. If you are not

eating them immediately

place them back in the freezer until 5 to 10

minutes before serving.

COCONUT &

LEMON CUPCAKES

INGREDIENTS

CUPCAKES

3 cups all-purpose flour

1 tablespoon baking

powder

½ teaspoon salt

2 sticks unsalted butter

2 cups sugar

4 large eggs

1 cup half and half

1 tsp. vanilla

1½ tsp. coconut extract

FROSTING

1 stick butter, softened 4 oz. cream cheese,

softened

1 tsp. vanilla

1 tsp. lemon extract

3-4 Tbsp. half and half

4 cups powdered sugar

INSTRUCTIONS

1. Preheat oven to 350

degrees. Line twenty-four

muffin cups with paper or

foil liners, and set aside.

2. Whisk together flour,

baking powder, and salt in

a medium bowl, and set

aside.

3. Combine butter and sugar

in a large bowl; beat until

pale and fluffy, about 2

minutes. Add eggs one at a

time, mixing well after

each addition. Add vanilla

and coconut extract. Beat in

flour mixture and milk in

three alternating batches, beginning and ending with

flour mixture. After each

addition, beat until just

combined, scraping down

sides and bottom of bowl

as necessary.

4. Fill prepared muffin cups

with about ¼ cup batter.

Bake, rotating pans once,

until cupcakes are just

golden brown and spring

back to the touch, 18 to 20

minutes. Let cupcakes cool

about 5 minutes, then turn

them out onto a cooling

rack. Frost as desired.

5. To make frosting: beat butter and cream cheese

until smooth and fluffy

(about 3-4 minutes). Add

remaining ingredients and

mix until smooth.

CHOCOLATE &

COCONUT

CUPCAKES

INGREDIENTS

FOR THE CUPCAKES

1 cup coconut flavored rum

1 cup (2 sticks) unsalted

butter

3/4 cup unsweetened

cocoa powder

2 cups all-purpose flour

1 1/4 cups sugar

3/4 teaspoon salt

1 1/2 teaspoons baking

soda

2 large eggs

2/3 cup greek yogurt

FOR THE FROSTING

1 cup butter, softened

4 1/2 – 4 cups powdered

sugar

1/4 cup coconut rum

1 tablespoon vanilla

INSTRUCTIONS

1. Preheat oven to 350

degrees F.Line 2 standard

cupcake pans with 24

liners.In a large saucepan

over medium heat, simmer

coconut rum and

butter.Slowly whisk cocoa

powder into saucepan until mixture is creamy.

2. Remove from heat and

allow to cool.Meanwhile,

whisk sugar, flour, salt and

baking soda in a large

bowl.In a separate bowl,

beat eggs and greek yogurt

with an electric mixer.

Slowly add coconut rum

and cocoa mixture.

Combine on low

speed.Slowly add flour and

sugar mixture, combining

on low speed until

completely

incorporated.Fill baking

cups three-fourths full.

Bake for about 22 minutes.

Cool.To make the frosting

cream butter until smooth.

Gradually add powdered

sugar, alternating with rum

and vanilla, until desired

consistency is reached.

CHOCOLATE

CREAM CHEESE

CUPCAKES

INGREDIENTS

2 cups shredded zucchini

3 eggs

2 cups granulated sugar

¾ vegetable oil

2 teaspoons vanilla

2 cups all-purpose flour

⅔ cup unsweetened cocoa

powder

1 teaspoon baking soda

1 teaspoon salt

½ teaspoon baking powder

CHOCOLATE CREAM FROSTING

8 oz package cream

cheese, room temp

½ cup unsalted butter,

room temp

3 cups powdered sugar

½ cup unsweetened cocoa

powder

¼ tsp salt

1 tsp vanilla

INSTRUCTIONS

1. Preheat oven to 325

degrees. Line 24 muffin

cups with liners or spray

with non stick cooking

spray and set aside.

2. In a large bowl, mix

together zucchini, eggs,

sugar, oil, and vanilla. Add

flour, cocoa powder,

baking soda, salt, and

baking powder. Spoon the

batter into the prepared pan

filling them about half way.

3. Bake for 25 minutes or

until a toothpick comes out

clean. Cool cupcakes on

wire racks.

4. To make the chocolate

cream cheese frosting: In a

large bowl beat together

the cream cheese and butter

until creamy. Add

powdered sugar, cocoa

powder and salt and

vanilla. Continue beating

until smooth and whipped.

Frost cupcakes.

COCONUT

CUPCAKES WITH

LEMON CURD

INGREDIENTS

CUPCAKES

2 cups cake flour

1 ½ teaspoons baking

powder

¾ teaspoon salt

2 sticks softened butter

1 ½ cups sugar

Seeds of 1 vanilla bean

¾ cup + ⅛ cup coconut

milk

1 egg yolk

4 egg whites

1 cup shredded, sweetened

coconut

ASSEMBLY

1 batch lemon curd or a

scant ¾ cup lemon curd

1 cup cold heavy cream

2 tablespoon sugar

¼ teaspoon pure vanilla

extract

1 cup unsweetened flaked

coconut

INSTRUCTIONS

1. Preheat oven to 350

degrees and line a regular

muffin tin with liners.

2. Sift flour, baking powder

and salt in a medium bowl.

Set aside.

3. Cream butter and sugar in

the bottom of a stand mixer

until creamy, about two

minutes. Add vanilla bean.

Mix until combined. Add

egg yolk, mix until

combined.

4. With the mixer on low add

in flour and coconut

alternating each in three

batches.

5. In a separate dry bowl, use an electric mixer to beat

the egg whites until

medium stiff peaks form.

6. Fold coconut until batter.

7. Gently fold egg whites into batter, making sure to not

deflate.

8. Fill cupcake liners ¾ of the way full and bake for 24-25 minutes turning

cupcakes halfway through.

Depending on how your

oven cooks it could be a

minute or two less or more,

the cupcakes are done

when a wooden skewer comes out with a few

crumbs attached.

9. Let cool.

10. In the bottom of the same stand mixer fitting with the

whisk, add sugar and

cream, whisk on a medium-

high speed until whipped

cream is formed, and be

careful to not over mix.

Whisk in vanilla. Set aside

in fridge until ready to use.

11. Toast coconut in a small

sauté pan over a low heat

on the stove. BE CAREFUL

the oils in the coconut can

cause it to burn quickly; the toasting process should

only take about 30 seconds.

12. When cupcakes are cool,

spread about two teaspoons

of lemon curd on the top.

Pipe whipped cream on top

of lemon curd and then

sprinkle with toasted

coconut.

TRIPLE

CHOCOLATE

CUPCAKES

INGREDIENTS

FOR THE CRUST

1 1/2 cups graham cracker

crumbs

2 tablespoons granulated

sugar

1 teaspoon kosher salt

5 tablespoons unsalted

butter, melted and cooled

FOR THE DOUBLE CHOCOLATE

CUPCAKES

1 cup all-purpose flour 1/2 cup graham flour

1 1/4 cups natural

unsweetened cocoa

powder

1 1/2 teaspoons baking

soda

1/2 teaspoon baking

powder

3/4 teaspoon kosher salt

2 ounces 70% cocoa

chocolate, finely chopped

1 cup boiling water

1 cup buttermilk

1/2 teaspoon pure vanilla

extract

2 large eggs

1/2 cup vegetable oil 2 1/4 cups granulated sugar

FOR THE CHOCOLATE BUTTER

FROSTING

4 ounces 70% cacao

chocolate, finely chopped

4 tablespoons (1/2 stick)

unsalted butter, cut into 1-

inch cubes

1 teaspoon light corn syrup

FOR THE MARSHMALLOW

MERINGUE ICING

1 1/2 cups granulated sugar

1/4 teaspoon cream of

tartar

1/4 cup water 3 large egg whites

1 teaspoon pure vanilla

extract

INSTRUCTIONS

FOR THE DOUBLE CHOCOLATE,

DOUBLE GRAHAM CUPCAKES

1. Center a rack in the oven

and preheat to 350 (F).

Prepare 2 muffin trays by

lining each cavity with

cupcake liners.

2. In a medium bowl, use a

rubber spatula to stir

together 1 1/2 cups graham

cracker crumbs, 2

tablespoons granulated

sugar, 1 teaspoon kosher

salt and 5 tablespoons

melted and cooled unsalted

butter until evenly coated.

3. Use a 1 tablespoon

measuring spoon to portion

out a tablespoon sized

scoop of the mixture in the

bottom of each baking cup.

Use your fingers (or one of

these nifty tart tampers) to

press down the graham

cracker crumbs to the

bottom of each liner until

they form a solid crust.

Bake in the preheated oven

for 5 minutes to allow the

base to harden, before

transferring to wire racks

to cool for a minimum of

15 minutes. While the graham cracker crusts are

cooling, make the

chocolate cake batter. Be

sure to keep the oven on!

4. To make the chocolate cake batter, whisk together 1 cup

all-purpose flour, 1/2 cup

graham flour, 1 1/4 cups

natural unsweetened cocoa

powder, 1 1/2 teaspoons

baking soda, 1/2 teaspoon

baking powder and 3/4

teaspoon kosher salt in

medium bowl until fully

incorporated. Set aside.

5. Place 2 ounces finely

chopped 70% cocoa chocolate in a medium,

heatproof bowl and pour 1

cup boiling water over the

chocolate. Whisk until the

chocolate is melted, and

allow the mixture to cool

for 15 minutes.

6. In a liquid measuring cup, whisk together 1 cup

buttermilk and 1/2

teaspoon pure vanilla

extract. Set aside.

7. In the bowl of a

freestanding electric mixer

fitted with a whisk

attachment, whisk 2 large

eggs on medium-high speed until light and foamy, about

2 minutes. Reduce the

mixer speed to its lowest

setting and slowly pour in

1/2 cup vegetable oil,

whisking for 30 to 60

seconds until combined.

8. With the mixer still on low, slowly pour in the cooled

chocolate mixture into the

egg mixture. Once the

chocolate has been added,

slowly pour in the

buttermilk and vanilla

mixture. Add 2 1/4 cups

granulated sugar and

continue to whisk until the batter is smooth and liquid,

about 2 minutes.

9. Stop the mixer. Remove the bowl from the mixer and

add the dry ingredients.

Use a rubber spatula to mix

into the liquid ingredients

until just incorporated,

scraping down the sides of

the bowl and lifting and

folding in from the bottom

and center of the bowl.

Whisk until the dry

ingredients are just

incorporated — at this

point, the batter will still

look a little lumpy, but that's okay.

10. Pour the batter through a fine-mesh sieve over a

large bowl to remove any

lumps. Use a rubber spatula

to press against any solids

left in the sieve to push

through as much batter as

possible, but no need to

overdo it. Disregard the

remaining large lumps.

Use a 1 tablespoon sized

cookie dough scoop to

divide the strained batter

evenly between the graham-

crusted cupcake liners,

filling each cup up to two-thirds full with batter. Bake

in the preheated oven for

25 to 30 minutes, or until a

skewer inserted into the

center of a cupcake comes

out clean and the cupcake

tops spring back when

gently poked. Transfer the

pans to a wire rack and

allow to cool completely in

the pan. When the cupcakes

have cooled completely,

make the chocolate ganache

and marshmallow meringue

frostings.

FOR THE CHOCOLATE BUTTER

FROSTING

1. In a small, heavy bottomed saucepan over medium-low

heat, melt together 4 ounces

finely chopped chocolate, 4

tablespoons unsalted butter,

and 1 teaspoon corn syrup,

using a rubber spatula to

stir constantly until

completely melted and

combined. Remove from

heat and allow to cool in

room temperature for about

20 minutes until mixture

thickens to a spreadable

consistency.

2. Once the mixture is spreadable, work quickly

and use a small offset icing

spatula to spread about 1

1/2 teaspoons of chocolate

on the top of each cupcake.

If the frosting hardens too

much and becomes difficult

to work with, reheat over

medium-low heat, whisking

constantly until the mixture

becomes spreadable again.

FOR THE MARSHMALLOW

MERINGUE ICING

1. In a medium, heavy bottom

saucepan over medium-low

heat, combine 1 1/2 cups

granulated sugar, 1/4

teaspoon cream of tartar

and 1/4 cup of water.

Whisk constantly until the

sugar starts to dissolve,

continuing to do so until the

mixture reaches 240 (F) as

measured by a candy

thermometer. When the

mixture reaches 240 (F), it

should be syrupy.

Immediately transfer to a

heatproof liquid measuring

cup and work quickly to

make sure that it maintains

its temperature.

2. In the bowl of a

freestanding electric mixer fitted with a whisk

attachment, combine 3

large egg whites and 1

teaspoon pure vanilla

extract. With the mixture on

medium speed, slowly pour

the fresh sugar syrup down

the side of the mixer bowl.

When all the syrup is

added, turn the mixer speed

to medium-high and whisk

until the icing becomes

thick and holds a firm peak.

Continue to whisk until the

icing is just slightly warm

and very thick, about 10

minutes total. DO NOT

CONTINUE TO BEAT

FOR LONGER THAN 10

MINUTES, otherwise the

icing will thicken too

much, become cement-like

and impossible to spread

and pipe.

3. Use immediately by

transferring to a piping bag

with a large round tip. Pipe

a generous dollop of icing

onto each cupcake. Once

the cupcakes have all been

frosted, use a culinary

chef's torch to gently toast

each dollop to give it that

pretty toasted look.

ROOT BEER

CUPCAKES

INGREDIENTS

1 1/2 cups root beer

1/4 cup butter

3/4 cups cocoa

2 cups brown sugar

3/4 cup sour cream

2 eggs

1 tsp vanilla extract

2 cups all purpose flour

2 1/2 tsp baking soda

BOURBON CREAM BUTTERCREAM

1/2 cup unsalted butter,

softened

1/2 cup shortening 4 cups powdered sugar

1/2 tsp salt

4 tbsp Bourbon Cream

liquor

INSTRUCTIONS

1. Pre heat oven to 325

2. Combine root beer and

butter in a saucepan, once

butter has melted, remove

from heat. In a separate

bowl, whisk together sour

cream, eggs and vanilla.

Add to cooled root beer

and whisk until combined.

Add in the cocoa and the

sugar, mixing well. In a

separate bowl, whisk

together the flour and the

baking soda. Add this to

your root beer mixture,

whisking until flour is

incorporated. Batter will be very runny, but will

bake up nicely. Fill

cupcake liners about 3/4

full. Bake in preheated

oven for 15-17 minutes or

until your cupcakes spring

back when touched.

Remove from oven and let

cool completely before

frosting.

FOR THE BUTTERCREAM

1. Combine softened butter

and shortening in a large

mixing bowl. Beat until

very fluffy, about 10

minutes. Add in powdered

sugar one cup at a time, mixing well after each

addition. Add in the salt.

Add in your bourbon

cream. Mix buttercream

until creamy.

FUNFETTI

CUPCAKES

INGREDIENTS

2 cups all purpose flour

2 tbs baking powder

1/2 tsp salt

1/2 cup unsalted butter,

melted

1 and 1/2 cup granulated

sugar

2 eggs

1 and 1/2 tsp vanilla

extract

1 and 1/4 cup milk

1/2 cup red, white, and

pink sprinkles

INSTRUCTIONS

2. Preheat oven to 350F. Line muffin pan with paper

cupcake tins (preferably

Valentine’s Day ones).

3. In a bowl, mix together

flour, baking powder and

salt. Set aside.

4. In a separate bowl, mix

melted butter and sugar

well. Mixture should be

light and fluffy.

5. Add in eggs and vanilla

extract and beat well.

Whisk in milk.

6. Slowly add in flour mixture to the wet mix. Whisk just

until combined.

7. Add sprinkles into mixture.

Gently fold in just until

sprinkles are scattered

throughout the batter.

8. Pour batter into lined

cupcake pan. Fill cupcake

cups 3/4 of the way.

9. Bake cupcakes 15 to 20

minutes or until a toothpick

inserted in the center of the

cupcake comes out clean.

Allow to cool before

frosting.

FLOURLESS

CHOCOLATE

CUPCAKES

INGREDIENTS

8 oz. Chocolate Chips,

60% cacao content or

higher

14 tablespoons (1¾ sticks)

Butter, diced

2 tablespoons Currant Jelly

4 large Eggs

¼ cup Sugar

1 tablespoon Vanilla

Extract

1 tablespoon Creme de

Cassis

FOR THE CHANTILLY CREAM

2 cups Heavy Whipping

Cream

¼ cup Sugar

3 tablespoons Creme de

Cassis

Fresh Cherries and

Currants to garnish

Chocolate Shavings, to

garnish

INSTRUCTIONS

1. Preheat the oven to 325

degrees. Line a muffin tin

with 12 cupcake wrappers.

2. Place the chocolate, butter, and jelly in a saucepan.

Melt over medium/low

heat, stirring well, until

chocolate is melted and the

mixture is well combined.

Remove from heat and cool

to lukewarm, stirring often,

about 10 minutes.

3. While the chocolate

mixture is cooling, whisk

the eggs, sugar,creme de

cassis, and vanilla in a

large bowl until well blended, about 1 minute.

Gradually whisk in the

cooled chocolate mixture.

4. Divide the batter among

baking wrappers.

5. Bake in the preheated oven for 12-15 minutes, or until

puffy and slightly cracked

on top.

6. Remove and let cool on a

wire rack. Place in the

refrigerator and chill until

firm and cold.

7. Place the heavy cream and

¼ cup sugar in a bowl and

beat with an electric mixer

until stiff peaks form. Add the creme de cassis to the

cream and beat in just until

combined.

8. Place the cream in a piping bag fitted with a large star

tip and pipe on top of the

chilled cakes.

9. Garnish with 1 cherry each, fresh currants, and

chocolate shavings.

DOUBLE

CHOCOLATE

CUPCAKES

INGREDIENTS

CUPCAKES

¼ cup cocoa powder

1 cup all-purpose flour

½ teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon salt

2 large eggs, room temp

1 cup granulated sugar

⅓ cup melted coconut oil

2 teaspoons vanilla extract

1 tsp instant coffee mixed

with 1 tsp warm water ½ cup buttermilk

½ cup mini chocolate

chips, plus more for

topping

FROSTING

2 Tbsp milk

1 Tbsp matcha powder

1 stick (1/2 cup) butter,

room temp

3 cups icing sugar

INSTRUCTIONS

1. Preheat the oven to 350°F.

Line a 12-cup muffin pan

with cupcake liners; set

aside. If you have a second

muffin pan, line 4 more

cups with liners, if not,

simply bake the first batch

and then reuse the pan for

the rest of the batter.

2. In a medium bowl, whisk

together the cocoa powder,

flour, baking soda, baking

powder, and salt; set aside.

3. In a large bowl, whisk

together the eggs, sugar,

oil, vanilla, and coffee

mixture until smooth.

4. Add in half the dry

ingredients to the wet

ingredients, then half the

buttermilk, mixing until

smooth. Repeat with

remaining dry ingredients

and buttermilk. Add in

chocolate chips and stir

until just combined.

5. Pour batter into cupcake

liners, filling about ⅔ of

the way. Bake 18-20

minutes until a toothpick

inserted in the centre

comes out clean. Remove

from oven and let cool

completely.

6. Make frosting: in a small

bowl, combine the matcha

powder and milk and stir

until a smooth paste forms.

It is important that you get

rid of any clumps as best

you can. In a mixing bowl,

beat together the butter

until smooth. Add in icing

sugar and matcha mixture

and beat until thickened.

Transfer to a piping bag

and frost the fully cooled

cupcakes. Top with mini

chocolate chips, if desired.

EGG NOG

CUPCAKES

INGREDIENTS

CUPCAKES

1 (16 ounce) box white

cake mix

1¼ cups egg nog

2 eggs

½ teaspoon ground nutmeg

½ teaspoon vanilla extract

FROSTING

½ cup butter, softened to

room temperature

¼ cup egg nog

1 teaspoon vanilla

½ teaspoon ground nutmeg 4 to 5 cups powdered

sugar

INSTRUCTIONS

1. Preheat oven to 350

degrees F.

2. In a large bowl, combine

cake mix, egg nog, eggs,

nutmeg and vanilla. Whisk

together until just

combined.

3. Spoon batter into a mini

cupcake pan filled with

paper liners or sprayed

with nonstick cooking

spray. Fill each cupcake ⅔

of the way full.

4. Bake for 8-10 minutes, or until barely golden brown.

5. Remove from oven and let

cool completely.

FOR THE FROSTING

1. In a large bowl, cream

together butter, egg nog,

vanilla, and nutmeg.

2. Mix in powdered sugar one

cup at a time.

3. Spread or pipe frosting

onto cooled cupcakes.

CHOCOLATE &

PEANUT BUTTER

CUPCAKES

INGREDIENTS

CHOCOLATE CUPCAKES

1/4 cup cocoa powder

1/2 cup flour

1/2 tsp baking powder

1/4 tsp baking soda

1/8 tsp salt

1/2 stick butter, room

temperature

6 tbsp sugar

1 egg

1/2 tsp vanilla

tbsp sour cream

1 tbsp melted chocolate,

cooled

PEANUT BUTTER CUPCAKES

1/2 cup & 1 tbsp flour 1/4 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

tbsp peanut butter

2 tbsp vegetable oil

1/4 cup brown sugar

1/4 cup buttermilk

1 egg

1/4 tsp vanilla

CHOCOLATE BUTTERCREAM

1 stick butter

1/2 cup vegetable

shortening

3/4 cup cocoa

2-2.5 cups powdered sugar

PEANUT BUTTER CREAM

1 stick butter

1/2 cup vegetable

shortening

3/4 cup peanut butter

2-4 cups powdered sugar

INSTRUCTIONS

CHOCOLATE CUPCAKES

1. Preheat the oven to 350º F.

Line a muffin tin with 12

cupcake liners.

2. In a small mixing bowl,

combine the cocoa powder,

flour, baking powder,

baking soda and salt.

Gently mix using a spoon.

3. In a larger mixing bowl,

combine the butter and

sugar, beat using an electric

mixer until fluffy. Add in

the eggs and vanilla, lightly

beat.

4. Add in the sour cream and

melted chocolate, mix by hand using a spatula.

5. Add half of the flour

mixture to the wet

ingredients, do not dump it

in, rather take spoonfuls of

the flour mixture and gently

shake it over the wet

ingredients, as if you were

sifting in the flour. Fold in

the mixture until no flour

remains. Repeat with the

other half of the flour,

folding it in and scraping

the sides and bottom of the

bowl to incorporate

everything. Set aside.

PEANUT BUTTER CUPCAKES

1. In a bowl combine the

flour, baking soda, baking

powder, and salt. In a

separate bowl, combine the

peanut butter, oil, and

brown sugar, beat together

using an electric mixer.

Add in the egg and vanilla,

beat again. Add the flour

mixture and buttermilk,

alternating between the two

and mixing by hand until

everything is incorporated.

2. Begin to add the batter into the pan, alternating

between chocolate and

peanut butter. Fill the cupcake liners almost

completely full with batter.

3. Place the pan in the middle of the oven and bake for

15-17 minutes or until a

toothpick inserted in the

center comes out clean.

4. Allow the cupcakes to cool for about 3 minutes in the

pan, then take them out and

allow them to cool upside

down on a cooling rack.

This will help create

cupcakes with a dome top.

5. Allow the cupcakes to cool completely before adding

the frosting.

CHOCOLATE BUTTERCREAM

1. In a mixing bowl, combine

the butter and vegetable

shortening, beat using an

electric mixer until fluffy.

Add in the cocoa powder,

and gently mix by hand

with a spatula.

2. Begin to add the powdered

sugar, 1 cup at a time,

mixing by hand first, then

with the electric mixer.

Continue adding powdered

sugar until the frosting

tastes good to you.

PEANUT BUTTERCREAM

1. In a mixing large bowl,

combine the butter and

vegetable shortening, beat

using an electric mixer

until fluffy.

2. Add in the peanut butter,

beat using electric mixer.

3. Begin to add the powdered

sugar, 1 cup at a time,

mixing by hand first, then

with the electric mixer.

Continue adding powdered

sugar until the frosting

tastes good to you.

FROSTING

1. In a piping bag fit with

piping tip, add chocolate buttercream to one side of

the bag and peanut butter

buttercream to the other.

Push the buttercream down

into the bag. Pipe the

buttercream onto the

cupcakes, starting on the

outside edge and working

your way into the center,

progressively stacking the

frosting as you get to the

center.

CHOCOLATE

CUPCAKES WITH

CARAMEL

INGREDIENTS

CHOCOLATE CUPCAKES

1/2 cup salted butter

1 cup sugar

2 eggs

1/2 tsp vanilla extract

6 tbsp water

6 tbsp cocoa powder

1 cup all purpose flour

1/2 tsp baking soda

6 tbsp Kahlua

KAHLUA ICING

1/2 cup salted butter

1/2 cup shortening*

4 cups powdered sugar

4-5 tbsp kahlua

caramel sauce

sea salt

INSTRUCTIONS

2. Preheat oven to 350

degrees.

3. Beat butter and sugar until light in color and fluffy,

about 2-3 minutes.

4. Add eggs, one at a time,

beating just until blended.

5. Add vanilla, water and

cocoa powder to another

bowl and whisk until smooth.

6. Add chocolate mixture to

batter and mix until

combined. Scrape down

the sides of the bowl as

needed to make sure

everything is well

combined.

7. Combine flour and baking

soda in a separate bowl.

8. Alternate adding the flour mixture and kahlua to the

batter. Begin by adding half

of the dry mix, then mix

well. Add the kahlua and

mix well, scrapes down the

sides as needed. Add the remaining flour mixture and

beat until smooth.

9. Fill cupcake liners about

half way. Bake for 16-18

minutes, or until a

toothpick inserted comes

out with a few crumbs.

10. To make icing, beat butter and shortening until smooth.

11. Add 2 cups of powdered

sugar and beat until smooth.

12. Add 4 tbsp Kahlua and

remaining powdered sugar

and beat until smooth. Add

additional Kahlua if needed

to get the right icing

consistency.

13. Pipe icing onto cupcakes.

14. Drizzle cupcakes with

caramel sauce and a

sprinkle of sea salt.

APPLE CUPCAKES

INGREDIENTS

1½ cups cake flour

1 cup all-purpose flour

3 tsp. baking powder

¼ tsp. salt

1 cup butter, room

temperature

1½ cups brown sugar

4 eggs, room temperature

½ cup buttermilk

1½ cups apple sauce

1 tsp. vanilla

1½ tsp. cinnamon

½ tsp. ground ginger

¼ tsp. nutmeg

FILLING

2 apples, cored and cubed

1 tbsp. brown sugar

1 tbsp. butter

Salt

¼ tsp. cinnamon

1 tsp. all-purpose flour

TOPPING

½ cup butter, room

temperature

½ cup old-fashioned oats

¼ cup all-purpose flour

½ tsp. cinnamon

BUTTERCREAM

¾ cup butter, room

temperature

1½ cups confectioners'

sugar

1 tsp. vanilla

¼ cup brown sugar

1-2 tbsp. heavy whipping

cream

INSTRUCTIONS

FILLING

1. Heat butter in a small saute pan over medium heat.

Once melted, stir in sugar,

salt, cinnamon, and apples.

Stir constantly until apples

are tender, about 5 minutes.

Mix in flour and cook for

another minute or two.

Remove from heat and

cool.

TOPPING

1. Combine all the topping

ingredients into a bowl and

mix until well combined.

CAKE

2. In the bowl of a stand

mixer, add the butter and

sugar. Beat until light and

fluffy, about 5 min. Beat in

the eggs one at a time,

making sure to combine

well before adding the

next. Add vanilla and

applesauce: mix well.

3. Sift together the flours,

baking powder, cinnamon,

ginger, nutmeg, and salt.

4. With the mixer on low, add in the flour mixture and

buttermilk alternatively,

always starting and ending

with the dry ingredients.

Mix until just combined.

5. Preheat the oven to 350F.

6. Line a cupcake tray with

cupcake liners. Add a bit

of batter to the bottom of

each liner, maybe ⅓ of the

way. Evenly place the

filling into each liner. Top

with remaining batter. This

should make about 12

cupcakes. Spread out the

topping onto each cupcake.

7. Place tray into the oven and bake for 18-20 minutes, or

until toothpick comes out

clean. Allow to cool

slightly in tray and then move cupcakes to wire

rack to finish cooling.

8. If decorating with

buttercream, add the butter

to the bowl of a stand

mixer. Cream, on medium

speed, until pale and fluffy

(about 5 minutes.)

9. Sift in confectioners' sugar and add brown sugar.

10. Pour in vanilla and heavy whipping cream, mixing

until combined. Mix on

medium/high speed until

whipped and fluffy, a good

3-4 minutes.

11. Decorate cupcakes and serve.

MINT ICE CREAM

CUPCAKES

INGREDIENTS

CUPCAKES

24 chocolate cupcakes,

baked and cooled

1/2 carton (about .75

quart) mint chip ice cream

Mint Chip Frosting

Mini Chocolate Chips, for

garnish

MINT FROSTING

12 tablespoons unsalted

butter, softened

3 cups powdered sugar

1 teaspoon vanilla 1/4-1/2 teaspoon

peppermint extract

4-6 tablespoons heavy

whipping cream

4-5 drops green food

coloring, optional

1/2 cup mini chocolate

chips

INSTRUCTIONS

1. Start with 24 cupcakes that have been baked and

completely cooled. You

can use a chocolate box

mix, or your favorite from

scratch recipe.

2. Place the cupcakes on a

cookie sheet lined with

wax paper. Make room for

a second cookie sheet lined

with wax paper in your

freezer.

3. To prep the cupcakes: use a pairing knife to cut a large

circle in the top of the

cupcake. Cut down almost

to the bottom of the cupcake, then lift out the

cut part. You should end up

with a cone shaped chunk

of cake. Slice the cone off

of each of the cupcake

pieces. (You need to make

the piece of cake smaller,

because the cupcake will

be filled with ice cream.)

See this post for photo

instructions.

4. Prepare all the cupcakes

for the ice cream, then

place your second cookie

sheet in the freezer. Work

in batches of 3-4 cupcakes,

filling with ice cream, then placing on the cookie sheet

that’s in the freezer.

5. Scoop about 1-2

tablespoons of ice cream

into the center of each

cupcake. Place the top back

on and press gently. Put the

cupcake on the cookie

sheet in the freezer.

Continue until all the

cupcakes are filled and in

the freezer.

6. Cover the cupcakes with

plastic wrap (leaving them

on the cookie sheet) and

freeze for at least 4 hours

before serving. You can place them in a single

layer in large Ziploc bags

and freeze for up to 1

month before serving.

7. To make the frosting: beat butter with a hand or a

stand mixer until smooth.

Mix in powdered sugar

slowly, then add vanilla

and peppermint extract.

Start with 1/4 teaspoon

peppermint extract then

taste and add more as

desired. Mix in 1

tablespoon of heavy

whipping cream at a time,

mixing well, until you’ve reached your desired

consistency.

8. When ready to serve, have

your frosting ready.

Remove a cupcake from the

freezer, frost as desired,

and serve immediately. Top

with additional mini

chocolate chips for garnish.

CLASSIC CUPCAKES

WITH CHOCOLATE

BUTTERCREAM

INGREDIENTS

CUPCAKES

1/2 cup unsalted butter (1

stick), melted

1 large egg plus 1 egg yolk

1 cup granulated sugar

6 ounces (about 1/2 cup)

Greek yogurt

2 teaspoons vanilla extract

1 1/2 cups all-purpose

flour

1 1/2 teaspoons baking

powder

1/4 teaspoon salt, optional

and to taste

CHOCOLATE BUTTERCREAM

FROSTING

1/2 cup unsalted butter (1

stick), softened

1/2 heaping cup

unsweetened natural cocoa

powder, sifted

2 1/2 to 3 cups

confectioners' sugar, sifted

is ideal

1 teaspoon vanilla extract

splash cream or milk, only

as needed for consistency

chocolate sprinkles,

optional for garnishing

INSTRUCTIONS

1. Preheat oven to 350F. Line a Non-Stick 12-Cup

Regular Muffin Pan with

paper liners; set aside.

2. Cupcakes - In a large,

microwave-safe bowl, melt

the butter, about 1 minute

on high power.

3. Allow the butter to cool

momentarily, and add the

egg plus yolk, sugar,

yogurt, vanilla, and whisk

to combine.

4. Stir in the flour, baking

powder, optional salt, and

mix until just combined and

free from large lumps; don't overmix or cupcakes will

be tough.

5. Using a medium 2-inch

cookie scoop, place about

2 tablespoons of batter per

cupcake into each of the 12

cavities so they're solidly

3/4 full. There will likely

be enough batter for a 13th

cupcake, and either lick the

bowl or discard it.

6. Bake for 18 to 19 minutes, or until tops are golden,

set, slightly domed, and

springy to the touch. A

toothpick inserted in the

center should come out clean or with a few moist

crumbs, but no batter.

Allow cupcakes to cool in

pan for 5 to 10 minutes

before transferring to a

wire rack to cool

completely. While they

cool, make the frosting.

7. Frosting - To the bowl of a stand mixer fitted with the

paddle attachment, add the

butter and beat on medium-

high speed until pale, light

and fluffy, about 5 minutes.

Stop to scrape down the

sides of the bowl as

necessary.

8. Add the cocoa, 2 1/2 cups

confectioners' sugar,

vanilla, and beat on

medium-high speed until

fluffy, about 5 minutes.

Stop to scrape down the

sides of the bowl as

necessary.

9. Based on texture and taste preferences, optionally add

1/2 cup additional sugar.

10. Transfer frosting to a piping bag and frost the cooled

cupcakes.

11. Optionally, garnish each

cupcake with a pinch of

sprinkles.

AVOCADO

CUPCAKES

INGREDIENTS

MILK CHOCOLATE CUPCAKES

1 cup cake flour

⅔ cup sugar

⅓ cup cocoa powder

1 pinch of baking soda

1 pinch of salt

¾ cup water

⅓ cup oil

1 egg, beaten

1 teaspoon vinegar

AVOCADO BUTTERCREAM

½ an avocado

½ tablespoon butter, softened

1¼ cup powdered sugar

½ teaspoon vanilla

INSTRUCTIONS

1. Whisk the dry ingredients

together until well mixed.

2. Add the wet ingredients

and stir until moistened.

The batter will be thinner

than typical cake batter.

3. Pour into a lined muffin

pan, filling each cupcake

about ¾ of the way full.

They pop straight up, so

you can fill them up closer

to the top if you want.

4. Bake at 350 for about 12

minutes.

5. Avocado Buttercream

6. With an electric mixer,

blend the avocado and butter together. Add the

vanilla and powdered

sugar. If it’s too thick, add

a tbs. of milk. If it’s too

thin, add more sugar.

7. To put the frosting neatly on the cupcakes, scoop it into

a snack-size plastic bag,

cut off the tip, and squeeze

out the frosting into nice

little spirals on top of the

cupcakes.

CAKES

CARAMEL

CHEESECAKE

INGREDIENTS

butter 70g, melted

digestive biscuits 150g

full-fat soft cheese 400g

double cream 100ml

dulce de leche 200g, plus

more to serve

eggs 2, beaten

DIRECTIONS

1. Heat the oven to 170C/fan

150C/gas 31/2. To make

the base, mix the butter and

biscuits until they looks

like damp breadcrumbs.

Butter and line the base of

a 22cm springform tin,

pack the biscuit mixture

into the base and chill.

2. For the filling, mix the

cheese, cream, dulce de

leche and eggs to a smooth

paste. Put this mix in the tin with the biscuit base and

cook for 45 minutes until it

is set, but still has a slight

wobble. Cool to room temperature, then chill until

ready to serve. Spread

more dulce de leche on top.

0.

THE NEW 2015

BROWNIES RECIPE

INGREDIENTS

¼ cup (1/2 stick) unsalted

butter

¼ cup unsweetened

applesauce

¾ cup white sugar

2 large eggs

½ cup unsweetened cocoa

powder

½ tsp salt

½ tsp baking powder

½ tbsp vanilla extract

¾ cup unbleached all-purpose flour

¼ cup semisweet

chocolate chips

DIRECTIONS

1. Preheat oven to 350 F.

2. In medium bowl, add

cocoa, applesauce, eggs,

salt, baking powder, and

vanilla and whisk until all

blended and smooth. Add

chocolate chips on top, but

do not stir in yet.

3. In a separate small bowl,

microwave butter until

melted (30 seconds). Add

sugar, and microwave

again for 30 seconds.

4. Pour melted butter and

sugar over chocolate chips

sitting on cocoa mixture

and stir.

5. Add flour and stir until

everything is well blended

and smooth.

6. Pour melted butter and

sugar over chocolate chips

sitting on cocoa mixture

and stir.

7. Add flour and stir until

everything is well blended

and smooth.

THE ULTIMATE

BLUEBERRY CAKE

INGREDIENTS

1 (15.25 oz) box of yellow

cake mix

4 cups of fresh blueberries

3 tbsp cornstarch

3/4 cup white granulated

sugar

1/2 cup butter (1 stick) cut

into 1/2 inch chunks

DIRECTIONS

1. Preheat oven to 350F.

Grease a 9 x 13 inch

baking pan. Add 3 cups of

blueberries to the pan,

spreading evenly across.

Sprinkle cornstarch evenly

across. Sprinkle sugar

evenly across.

2. Sprinkle cake mix on top of blueberries, trying to

spread evenly across.

Spread butter chunks

evenly on top. Sprinkle

remaining 1 cup of

blueberries on top.

3. Bake for 45-55 minutes or

until cake mix is golden brown and no raw cake

mix remains. Let cake cool

for about 30 minutes before

serving and eating.

APPLE CAKE WITH

CARAMEL

INGREDIENTS

APPLE CAKE

3 granny smith apples,

peeled and cored

2 cups all purpose flour

1 tablespoon baking

powder

1 tablespoon cinnamon

1 teaspoon nutmeg

1 teaspoon salt

½ cup (1 stick) unsalted

butter, softened

½ cup light brown sugar

⅓ cup honey

½ cup sour cream

½ cup unsweetened

almond milk

2 large eggs

2 teaspoons vanilla

CARAMEL

1 cup granulated sugar

6 tablespoons unsalted

butter, cut into pieces

½ heavy cream

1 teaspoon salt

INSTRUCTIONS

1. Preheat oven to 350

degrees. Lightly grease an

8 inch springform pan.

2. Slice all three apples, with two of the apple chop them

in until you have a large

dice.

3. In a bowl, mix the flour,

baking powder, cinnamon,

nutmeg and salt. Set aside.

4. In a stand mixer, beat the butter until smooth. Add the

sugar and honey and beat

until fluffy.

5. Next add the sour cream

and beat until combined,

followed by each egg, one at a time, mixing well after

each addition.

6. Scrape down your bowl,

add vanilla and beat an

additional time.

7. Finally, beat in the milk.

The batter may appear to

be curdled, but that's

perfectly normal.

8. Stir in the flour mixture, beating until you get a

smooth, creamy, beige

batter.

9. Stir in the chopped apples and spread into the

prepared pan. Arrange the

remaining apple slices over top, overlapping them

slightly, in a circular patter over the batter.

10. Put the pan on the top rack of the oven for 40-50

minutes. Once a toothpick

or skewer is inserted and

comes out dry, the cake is

done.

11. Allow the cake to cool

completely.

12. Heat sugar in a medium

saucepan over medium

heat, stirring constantly

with a rubber spatula, The

sugar will start to form

hard clumps but will eventually melt into a thick

brown amber liquid. Be

careful not to burn.

13. Once the sugar has

completely melted,

immediately add the butter.

The butter will bubble

rapidly so be careful. Stir

the butter into the caramel

until it is completely

melted, about 2 minutes.

14. Very slowly, pour the heavy cream into your pan. Again,

this will bubble and

splatter so be careful.

Allow the mixture to boil

for one minute.

15. Remove from the heat and

stir in salt.

16. Allow to cool slightly

before drizzling over the

apple cake. If done over the

entire cake, serve

immediately. If serving

over a longer period of

time, drizzle over each

slice individually as

served.

0.

FLOURLESS

CHOCOLATE

BLENDER CAKE

INGREDIENTS

1 extra-large or 2 small

ripe banana(s), peeled

1 large egg

heaping 1/2 cup creamy

peanut butter

3 tablespoons honey

1 tablespoon vanilla

extract

1/4 teaspoon baking soda

pinch salt, optional and to

taste

heaping 1/2 cup mini semisweet chocolate chips,

plus more for sprinkling on

top

DIRECTIONS

1. Preheat oven to 350F and

spray a 9-inch round cake

pan with cooking spray; set

aside.

2. To the canister of a

blender, add all ingredients

except chocolate chips and

blend on high speed until

smoothy and creamy, about

1 minute.

3. Add chocolate chips and

stir in by hand; don't use

the blender because it will

pulverize them.

4. Turn batter out into

prepared pan, smoothing

the top lightly with a spatula if necessary.

5. Evenly sprinkle with a

tablespoon or two of extra

chocolate chips.

6. Bake for about 25 minutes, or until the cake is set in

the center, springy to the

touch, and a toothpick

inserted into the center

comes out clean, or with a

few moist crumbs, but no

batter. Due to variances in

moisture levels in bananas,

peanut butter, oven and

climate variances, baking

times will range. Start

watching closely at 20

minutes, and always bake

until done. Allow cake to

cool in pan for about 15

minutes, or until it's firmed

up and is cool enough to

remove from pan.

THE ULTIMATE

BANANA CAKE

INGREDIENTS

FOR THE CAKE

1 1/2 cups sugar

1/2 cup (1 stick) unsalted

butter, softened

2 large eggs

1 teaspoon vanilla extract

3 medium ripe bananas

2/3 cup milk

1 teaspoon baking soda

1/8 teaspoon salt

2 1/4 cups all-purpose

flour

FOR THE CREAM CHEESE

FROSTING

2 oz. cream cheese,

softened

3/4 cup confectioners'

sugar

6 tablespoons unsalted

butter, melted

1/2 teaspoon vanilla

extract

TOPPINGS

Caramel sauce

1/4 cup semisweet

chocolate chips, melted or

chocolate syrup

1/4 cup mini chocolate

chips

1/4 cup salted peanuts

1/2 jar Maraschino

cherries, cut in half

sprinkles

DIRECTIONS

1. Preheat oven to 350

degrees F. Spray an 8-x-8-

inch baking pan with

nonstick spray.

2. In a stand mixer, combine

sugar, butter, eggs, and

vanilla. Mix on medium

speed for 3 minutes or until

well incorporated.

3. Meanwhile, smash 3 large

bananas (use a potato

masher) and add to the mix.

4. Slowly add milk, soda,

salt, and flour and mix until

well combined.

5. Pour batter into the

prepared baking pan and put into oven. Bake for 30

minutes or until a toothpick

inserted in the middle

comes out clean. Let cake

cool completely.

6. Once cake is cooled,

prepare the cream cheese

frosting by mixing together

the cream cheese,

confectioners' sugar, butter

and vanilla until smooth

and creamy. Spread evenly

over the top. Drizzle

caramel sauce over the

cream cheese frosting (as

much as desired), followed

by melted chocolate or chocolate syrup. Add

cherries, mini chocolate

chips, peanuts and

sprinkles. Place in the

fridge for 2 hours or until

cream cheese frosting is

set. Cut into squares and

serve.

0.

COFFEE AND

CHOCOLATE CAKE

INGREDIENTS

FOR THE CAKE

2 cups cake flour

¾ cup cocoa

1½ teaspoons baking soda

¾ teaspoon salt

¾ cup butter, room

temperature

2 cups golden brown sugar

3 large eggs

1½ teaspoons vanilla

extract

1 cup buttermilk

4 teaspoons instant espresso powder

dissolved in ¾ cup hot

water

FOR THE PEANUT BUTTER

FROSTING

1½ cups butter, softened

1½ cup creamy peanut

butter

4½ cups powdered sugar

4 tsp dark rum

3 tsp vanilla

6 Tbsp heavy cream

FOR THE RUM DRIZZLE

¾ cup brown sugar

½ cup Dark Rum

1 tablespoon unsalted butter

DIRECTIONS

CAKE LAYERS

1. Position rack in center of oven; preheat to 325.

Generously butter two 9-

inch cake pans; dust with

cocoa, tapping out excess.

Line bottom of pan with

parchment paper.

2. Sift 2 cups cake flour,

cocoa, baking soda and salt

into medium bowl.

3. Using electric mixer, beat butter in large bowl until

smooth. Add brown sugar

and beat until well

blended, about 2 minutes.

4. Add eggs, 1 at a time, beating well after each

addition. Mix in vanilla.

5. Add flour mixture in 3

additions alternately with

buttermilk in 2 additions,

beating just until blended

after each addition.

6. Gradually add hot

espresso-water mixture,

beating just until smooth.

7. Divide batter between

pans; smooth tops. Bake

cakes until tester inserted

into center comes out

clean, about 40 minutes.

Cool cakes in pans on rack

15 minutes. Run small knife around sides of pans to

loosen cakes. Invert cakes

onto racks; lift pans off

cakes and remove

parchment. Place wire rack

atop each cake, invert

again so top side is up.

8. Cool completely.

9. Mark each cake layer with

toothpicks halfway up the

sides; use the toothpicks as

a guide to cut each cake

layer in half.

FROSTING

1. In the bowl of a stand

mixer, cream together the

peanut butter and butter for 2-3 minutes.

2. Add the powdered sugar,

scrape the sides of the

bowl and mix on high for

one minute.

3. Add the rum and vanilla

and mix in.

4. Add the heavy cream and

beat until smooth; scraping

the sides. Beat for 3

minutes on high. Use

immediately

RUM DRIZZLE

1. Put all of the ingredients into a medium size

saucepan. Heat until bubbly

and cook for one minute.

Cool completely.

2. Putting it all together:

3. Spread a tablespoon of

frosting in the middle of

your cake plate to help

hold cake in place. Brush

crumbs from one cake layer

and put in the middle of the

plate. Drizzle one

Tablespoon of rum drizzle

over cake layer and spread

1 and ½ cups of frosting on

cake, smoothing to edges.

Repeat with all layers.

4. Swirl frosting over top of cake and either pipe

rosettes in the center of the cake on the top or dollop

additional frosting and

swirl in center.

5. Gently pour rum drizzle

over cake; letting pool on

top and drip down the

sides. Serve.

LEMON AND

CHEESE CREAM

CAKE

INGREDIENTS

FOR THE CAKE

2 cups sugar

2 1/2 cups cake flour

1 1/2 teaspoons baking

powder

1 1/2 teaspoons baking

soda

1 teaspoon kosher salt

1 tablespoon pure vanilla

extract

2 eggs

1/2 cup oil

1 cup milk

1 cup boiling water

2 1/2 teaspoons lemon

extract

zest & juice of 1 lemon

FOR THE FROSTING

1 cup unsalted butter, room

temperature

8 ounces cream cheese,

room temperature

1 teaspoon pure vanilla

extract

1 1/2 teaspoons lemon

extract

3 1/2 cups powdered sugar

FOR THE MIDDLE BIT

1/2 cup baker’s choice of jam

FOR THE CANDIED LEMON

TOPPING

lemon, cut in 1/4 inch

slices

1/2 cup sugar

1/2 cup water

DIRECTIONS

1. In a small saucepan, stir the sugar and water together

until the mixture becomes

clear.

2. Drop in your slices of

lemon and allow to cook in

the syrup for 1 minute

before taking the mixture

off of the heat.

3. Refrigerate until you are

ready to frost your cake

Heat oven to 350°F. Grease

and flour two 9-inch round

baking pans.

4. In a large bowl, combine

all dry ingredients. Add

eggs, milk, oil, vanilla, lemon extract, and lemon

zest and juice.

5. Beat with a hand mixer on

medium speed for 2

minutes. Stir in boiling

water (batter will be thin).

Pour into 2 prepared cake

tins.

6. Bake for 30-35 minutes, or until a knife comes out

clean in the center.

7. In a large bowl, beat the

cream cheese, butter,

vanilla, lemon extract, and

salt with a hand mixer on

medium high speed.

8. Add in the powdered sugar in 3 additions, beating in

between each time.

9. Place a dollop of frosting on a cake stand (this will

hold the cake and prevent it

from sliding). Place a layer

of cake on the stand, frost

the top with the lemon

cream cheese frosting, then

a thick layer of jam.

10. Place the second layer of cake on top. Frost the sides

before frosting the top. Add

on your candied lemon

babies.

0.

0.

BASIC CHOCOLATE

PUDDING CAKE

INGREDIENTS

2 1/2 cups all-purpose

flour

2 1/4 cups packed light

brown sugar, divided

3 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup chocolate chips

2 tablespoons unsalted

butter

2 ounces unsweetened

chocolate

2 cups buttermilk

1 teaspoon vanilla extract 1/2 cup plus 2 tablespoons

unsweetened

2 1/2 cups boiling water

DIRECTIONS

1. Preheat the oven to 350

degrees F. Grease a 9 x 13-

inch baking pan and set

aside.

2. In a large mixing bowl,

combine flour, 1 cup of the

brown sugar, baking

powder, baking soda, and

salt. Whisk until well

combined. If there are

lumps of brown sugar, use

your hands to break them

up. Stir in chocolate chips

and set aside.

3. In a small saucepan, melt

the butter and chocolate

together over medium-low heat.

4. In a separate small

saucepan, heat buttermilk

over low heat until barely

warmed. You don't want it

to bubble or boil. Remove

from heat.

5. Remove chocolate and

butter mixture from heat

and stir in the vanilla. Pour

mixture over dry

ingredients. Add the

buttermilk and stir until

combined. Spread into the

prepared pan.

6. Combine the remaining 1

1/4 cups brown sugar with the cocoa in a small bowl.

Whisk until smooth, using

your hands to break up any

brown sugar clumps.

Sprinkle mixture evenly

over the chocolate cake

batter.

7. Pour the boiling water

evenly over the cake.

8. Carefully transfer the pan to the oven. Bake for 30-35

minutes or until the center

is firm to the touch.

9. Remove cake from oven

and cool on a cooling rack

for at least 30 minutes

before serving. To serve, invert each serving on a

plate so that the fudge

sauce on the bottom

becomes a topping. Spoon

any extra sauce in the pan

over the top. You can serve

the cake at room

temperature or warm. Top

with ice cream, if desired.

THREE COLORS

CAKE

INGREDIENTS

101 g all-purpose flour

31 g unsweetened cocoa

powder

2.5 g baking soda

0.5 g baking powder

1 g kosher salt

56 g eggs

126 g granulated sugar

2 g vanilla paste

86 g mayonnaise

105 g water, at room

temperature

GRAHAM STREUSEL

50 g almond flour

50 g graham crumbs

50 g light brown sugar

25 g all-purpose flour

1 g vanilla powder

60 g unsalted butter, cold,

cut into 1/2 inch dice

CHOCOLATE CREAM

233 g heavy cream

100 g whole milk

66 g granulated sugar

10 g unsweetened cocoa

powder

1 g salt

66 g egg yolks 125 g dark chocolate,

melted

MERINGUE

50 g egg whites

75 g granulated sugar

1 g vanilla paste

DIRECTIONS

1. To start, line three 3 inch diameter and 1.75 inch tall

ring molds with acetate and

place on a silpat lined

baking sheet. Set aside.

2. For the cake, preheat the

oven to 325 F. Line a half

sheet pan with a silpat or

spray lightly with nonstick

spray, line with parchment

paper, and spray the

parchment.

3. Sift the flour, cocoa

powder, baking soda, and

baking powder into a

medium bowl. Add the salt

and stir to combine.

4. Place the eggs, sugar, and vanilla paste in the bowl of

a stand mixer fitted with

the whisk attachment and

mix on medium-low speed

for about 1 minute to

combine. Increase the

speed to medium and whip

for 5 minutes, until the

mixture is thick and pale

yellow. Scrape down the

sides and bottom of the

bowl, then whip on

medium-high speed for

another 5 minutes, or until

the mixture has thickened.

When the whisk is lifted, the mixture should form a

slowly dissolving ribbon.

5. Add the mayonnaise and

whip to combine. Remove

the bowl from the mixer

stand and fold in the dry

ingredients and water in 2

additions each.

6. Pour the batter into the

prepared pan and, using an

offset spatula, spread it in

an even layer, making sure

that it reaches into the

corners. Bake for 10

minutes, until a skewer

inserted into the centre

comes out sean and the cake springs back when

lightly touched. Set on a

cooling rack and cool

completely.

7. Lay a piece of parchment

on the back of a sheet pan.

Run a knife around the

edges of the cake to loosen

it and invert it onto the

parchment. Remove the

silpat or parchment from

the top of the cake. Place in

the freezer for at least 30

minutes.

8. Cut out three 3-inch

diameter rounds from the

cake while it is still frozen and place in the ring molds.

Wrap the remainder of the

cake in plastic wrap and

freeze for up to 2 weeks

(this is extra).

9. For the streusel, preheat the oven to 325 F. Line a

baking sheet with

parchment paper.

10. Combine the almond flour, graham crumbs, sugar,

vanilla powder, and flour

in a small bowl. Whisk to

combine. Add the butter

and quickly break it up with

your fingertips until the

mixture resembles coarse meal. Spread the streusel

on the baking sheet in an

even layer and freeze for

10 minutes.

11. Bake for 12 to 15 minutes, stirring the streusel every 4

minutes. Remove from the

oven and cool completely.

Spoon 40 g of streusel into

each ring hold and gently

press into the holds Store

the remainder in an airtight

container at room

temperature for up to 4

days or freeze for up to 2

weeks.

12. For the custard, combine the milk and cream in a

medium saucepan set of

medium-high heat. In a

small bowl, whisk together

the egg yolks, sugar, and

cocoa powder until slightly

paler in colour.

13. When the milk mixture has come to a boil, slowly pour

a small amount into the yolk

mixture, whisking

continuously. Continue

tempering the yolks with

the milk mixture, then

transfer all of back into the

saucepan. Cook over

medium-low heat, stirring continuously with a rubber

spatula, until the mixture

has thickened enough to

coat the back of a spoon

and a thermometer reads 82

C.

14. Remove from heat and

strain through a fine-mesh

sieve into a bowl set over

an ice bath. While the

mixture is still warm, add

the melted chocolate and

emulsify with an immersion

blender. Place a piece of

plastic wrap directly on the

surface of the custard and

refrigerate for at least 3

hours, or overnight.

15. Fill a piping bag with the chocolate custard and pipe

into the molds until it

reaches the top of the

molds. Smooth the top with

an offset spatula and freeze

for 4 hours, or overnight.

16. Remove the rings from the cakes, but keep the acetate

on. Add a second layer of

acetate 0.5 inches higher

than the original acetate

over top the original

acetate. Place the rings

back on.

17. For the meringue, combine the egg whites and sugar in

the bowl of a stand mixer

set over a saucepan of

barely simmering water.

Whisking constantly, bring

the mixture to 60 C, then

transfer to the stand mixer

and whip on high speed

until stiff peaks form, about

8 minutes. Add the vanilla

paste and whip for 1 minute

to combine.

18. Pipe the meringue into the rings until it reaches the top of the second layer of

acetate. Smooth the top

with an offset spatula and freeze for 30 minutes.

19. Place into the fridge 4

hours before serving but

remove the rings and both

layers of acetate while

frozen. When ready to

serve, use a handheld torch

to toast the meringue while

being careful not to scorch

the custard.

0.

CHOCOLATE

BUTTERCREAM

BROWNIES CAKE

INGREDIENTS

1 cup chocolate chocolate

drink mix

¾ cup butter, softened

1½ cup flour

2½ cups sugar

4 eggs

1 TB vanilla

½ American Heritage

chocolate bar

1 tsp. salt

FROSTING

6 TB unsalted butter, softened

¼ cup unsweetened cocoa

powder

¼ tsp. salt

1¼ cups powdered sugar

1 TB milk

½ tsp. vanilla extract

DIRECTIONS

1. Combine chocolate drink

mix, flour, sugar and salt in

a bowl and mix. Add

softened butter, eggs and

vanilla and beat on LOW

until well combined. Fold

in ½ cup chocolate bar

(grated) and mix well.

2. Spread into a greased

9x13. Bake at 350 for 30-

35 minutes. Let cool

completely.

3. For frosting, mix butter,

cocoa, vanilla and salt in a

bowl until well combined.

Slowly add powdered

sugar and milk and beat until well combined.

Spread over cooled

brownies. Sprinkle with

mini M&Ms.

0.

APPLE CAKE WITH

CARAMEL V2

INGREDIETNS

APPLE SPICE CAKE

1 cup flour

1/2 tsp baking soda

1 tsp baking powder

1/4 tsp salt

1/2 tsp cinnamon

1/4 tsp cloves

1/4 tsp allspice

1/2 stick butter, room

temperature

1/2 cup brown sugar

1 egg

3/4 cup unsweetened applesauce

VANILLA BUTTERCREAM

2 stick butter, room

temperature

1/2 cup vegetable

shortening

1 tsp vanilla paste (or

extract or vanilla bean

pods)

5-7 cups powdered sugar

CARAMEL DRIZZLE

1/4 cup heavy cream

1 tbsp butter, unsalted

1/4 tsp salt

1/2 tsp vanilla extract

6 tbsp sugar 1 tbsp light corn syrup

1 tbsp water

DIRECTIONS

1. Preheat the oven to 350º F.

2. Using butter, grease the

bottom and sides of an 6

inch round cake pan or

springform pan and line the

bottom with a round piece

of parchment paper. To

ensure even baking, place a

bake even strip around the

pan. You can make your

own homemade bake even

strip by cutting a towel or

shirt to fit the size of your

pan. Get the fabric really

wet, then squeeze out the

dripping water but do not

squeeze it too dry. Secure the fabric around the pan

with a safety pin.

3. In a small bowl combine

the flour, baking soda,

baking powder, salt,

cinnamon, cloves, and

allspice. Mix well.

4. In a larger bowl, combine

the butter and brown sugar.

Beat using an electric

mixer until creamy, about 1

minute.

5. Add in the egg, beat again with the mixer.

6. Add in the applesauce, mix by hand with a spatula.

7. Gradually add in the flour mixture, mixing by hand

until it’s incorporated.

8. Scrape the batter into the prepared cake pan, using a

spatula to evenly spread it

out.

9. Bake for 23-25 minutes, or until a toothpick inserted in

the center comes out clean.

10. Once the cake is done,

allow it to cool in the pan

on a cooling rack for 10

minutes. After 10 minutes,

carefully remove the cake

from the pan. If using a

springform pan, remove the

sides and bottom. Allow the cake to cool completely

on a cooling rack. Once

cool, remove the parchment

paper round from the

bottom of the cake. If you

need to level the top of

your cake, do so now using

either a cake lever or knife.

Make sure the cake is

completely cooled, then

wrap the cake in plastic

wrap and place it in the

refrigerator. This cake is

good for up to one week

like this.

11. In a mixing large bowl,

combine the butter and vegetable shortening, beat

using an electric mixer until

fluffy, 2 minutes.

12. Add in the vanilla paste, beat using electric mixer.

13. Begin to add the powdered sugar, about 1-2 cups at a

time, mixing by hand first,

then with the electric mixer.

Continue adding powdered

sugar until the frosting

tastes good to you.

14. Spread a small amount of

buttercream on a 6 inch

round cardboard cake

circle. Place your first

layer of cake on top of the cardboard. Put buttercream

on top of the first layer and

spread it as even as

possible with an offset

spatula. Decide how much

or how little frosting you

want in-between each

layer, you can measure the

frosting, I’d use 1/3 to 1/2

cup in between each layer.

15. Repeat this process for

each layer of cake. Once all

of the layers are stacked

and frosted, spread some

frosting on the top of the

cake.

16. Next, go back and fill in the gaps between the cake

layers with more frosting.

The frosting between the

layers does not need to

look perfect. Use a small

offset spatula to get the

frosting in between the

layers and to spread it

around the cake. Don’t

completely cover the cake

layers as they are suppose

to still be visible.

17. Place the entire cake in the freezer or fridge for 20

minutes to harden the

buttercream.

18. Once the caramel sauce is cooled, use a spoon to

drizzle the caramel around

the center and sides of the

cake, allowing it to drip

down the sides.

19. For decoration, add

cinnamon sticks or another

garnish to the top of the

cake.

0.

CHOCOLATE

CHEESECAKE WITH

COOKIE DOUGH

(NO BAKE)

INGREDIENTS

CRUST

4 tablespoons butter,

melted

2 1/2 cups chocolate

cookie crumbs

Filling

4 (8-ounce) blocks cream

cheese, softened to room

temperature

1 cup sugar

4 large eggs

1 teaspoon all-purpose

flour

1 teaspoon vanilla

1 cup sour cream

COOKIE DOUGH

½ cup butter, softened

½ cup sugar

½ cup packed light brown

sugar

2 tablespoon water or milk

2 teaspoon vanilla extract

1 cup all-purpose flour

1/4 teaspoon salt

1 cup mini chocolate chips

An additional 1 cup mini

chocolate chips to fold into the batter with the cookie

dough balls

GARNISH

1 cup heavy whipping

cream, whipped to stiff

peaks

Mini chocolate chips, for

sprinkling

DIRECTIONS

1. In a medium bowl,

combine the butter and

sugars for the cookie

dough. Add the water (or

milk), vanilla and blend.

Mix in the flour, salt and

the chocolate chips. The

dough will be fairly soft.

Gently roll the dough into

small balls and place them

on a wax paper lined plate

or baking sheet. Place them

in the freezer to harden

while making the rest of the

cheesecake.

2. Lightly grease the bottom

and sides of a 10-inch springform pan. In a

medium bowl, combine the

butter with the chocolate

cookie crumbs. Press onto

the bottom and about

halfway up the sides of the

prepared pan.

3. Using an electric mixer on high speed, beat the cream

cheese, sugar, eggs and

flour until smooth. Add the

vanilla and sour cream and

mix just until blended.

4. Pour half the batter into the prepared crust. Gently stir

in the cookie dough balls

and the additional 1 cup mini chocolate chips into

the remaining batter. Pour

into the pan, spreading the

batter to the sides of the

pan and evening it out

across the top. Wrap your

springform pan tightly in a

couple layers of foil.

Place the pan directly into

a bigger pan that’s filled

about halfway full of

water. Obviously, you

don’t want the water to be

higher than the foil, or the

water will seep into your

cheesecake, and that would

be bad news for all.

5. Bake the cheesecake at 325

degrees for one hour. Turn

off the oven and prop the

door open several inches.

Let the cake sit in the oven

for an additional 30

minutes. Remove the cake

from the oven and let it

cool completely on a wire

rack. Refrigerate until

chilled To serve, cut into

slices and top with

whipped cream and mini

chocolate chips.

CARAMEL AND

CHOCOLATE

CUPCAKES

INGREDIENTS

CHOCOLATE CUPCAKES

1/2 cup salted butter

1 cup sugar

2 eggs

1/2 tsp vanilla extract

6 tbsp water

6 tbsp cocoa powder

1 cup all purpose flour

1/2 tsp baking soda

6 tbsp Kahlua

KAHLUA ICING

1/2 cup salted butter

1/2 cup shortening

4 cups powdered sugar

4-5 tbsp kahlua

CARAMEL SAUCE

a pinch of salt

sugar

DIRECTIONS

1. Preheat oven to 350

degrees.

2. Beat butter and sugar until light in color and fluffy,

about 2-3 minutes.

3. Add eggs, one at a time,

beating just until blended.

4. Add vanilla, water and

cocoa powder to another

bowl and whisk until

smooth.

5. Add chocolate mixture to

batter and mix until

combined. Scrape down

the sides of the bowl as

needed to make sure

everything is well combined.

6. Combine flour and baking

soda in a separate bowl.

7. Alternate adding the flour mixture and kahlua to the

batter. Begin by adding half

of the dry mix, then mix

well. Add the kahlua and

mix well, scrapes down the

sides as needed. Add the

remaining flour mixture and

beat until smooth.

8. Fill cupcake liners about

half way. Bake for 16-18

minutes, or until a

toothpick inserted comes

out with a few crumbs.

9. To make icing, beat butter and shortening until

smooth.

10. Add 2 cups of powdered

sugar and beat until smooth.

11. Add 4 tbsp Kahlua and

remaining powdered sugar

and beat until smooth. Add

additional Kahlua if needed

to get the right icing

consistency.

12. Pipe icing onto cupcakes. I used Ateco icing tip 844,

which is similar to the

Wilton 1M.

13. Drizzle cupcakes with

caramel sauce and a sprinkle of sea salt.

BASIC CREAM

CAKE

INGREDIENTS

FOR THE CAKE

1 1/3 cups all-purpose

flour

1/2 cup unsweetened

cocoa powder

3/4 teaspoon baking soda

1/2 teaspoon baking

powder

1/4 teaspoon fine salt

1 1/4 sticks (10

tablespoons) unsalted

butter, room temperature

1/2 cup packed light brown sugar

1/2 cup granulated sugar

3 large eggs, room

temperature

1 teaspoon vanilla extract

2 oz. bittersweet

chocolate, melted and

cooled

1/2 cup buttermilk, room

temperature

1/2 cup boiling water

2/3 cup mini chocolate

chips

1 tablespoon all-purpose

flour

FOR THE FROSTING

8 oz. cream cheese, room temperature

Pinch of salt

1/2 cup granulated sugar

1 teaspoon vanilla extract

2 cups heavy cream, cold

3 cups crushed oreos

DIRECTIONS

1. Begin by making the cake.

Preheat oven to 350

degrees F. Butter and flour

three 8 inch cake pans. In a

medium sized bowl, sift

together the flour, cocoa

powder, baking soda,

baking powder, and salt.

2. In a large bowl using an

electric mixer, beat the

butter on medium speed

until creamy. Add the

sugars and beat for another

couple minutes, until light

and fluffy. Add the eggs

one at a time, beating after

each addition until incorporated. Then beat in

the vanilla. Lower the

mixer speed to low, and

mix in the melted

chocolate.

3. Add the dry ingredients and the buttermilk alternately,

beginning and ending with

the dry ingredients (do the

dry ingredients in 3 batches

and the buttermilk in 2).

Beat after each addition

just until incorporated. Use

a rubber spatula to scrape

down the sides and bottom

of the bowl. Still mixing on

low speed, add in the boiling water.

4. Toss the chocolate chips

with the tablespoon of

flour, then use a spatula to

stir the chocolate chips in.

5. Divide the batter evenly

among the three cake pans,

and if necessary use a

spatula to spread the batter

out in the pans.

6. Bake for 15 to 18 minutes, until a toothpick inserted

into the center comes out

clean. Let the cakes cool in

the pans for about 5

minutes, and then remove

them from the pans and place them on wire racks to

complete cooling. Once the

cakes are completely

cooled, wrap them

separately in plastic wrap

and place them in the

freezer for at least an hour.

7. To make the frosting, in a large bowl combine the

cream cheese, salt, and

sugar. Cream together using

an electric mixer until

smooth and creamy. Then

mix in the vanilla.

8. In a separate large bowl,

use an electric mixer to

beat the cream into stiff peaks. Then use a rubber

spatula to gently fold the

cream into the cream

cheese mixture. Then fold

in the crushed oreos.

9. To frost the cake, place one cake layer on the bottom of

your cake round or cake

plate. Use an offset spatula

to spread the top with a

layer of frosting. Stack the

second layer, then another

layer of frosting, then the

final layer. (It's best, if you can, to find the most flat

layer for the top, and if

your layers have risen quite a bit you can use a serrated

knife to cut a bit off to

make them flatter.) Then

spread the top and the sides

with frosting. To make the

icing smooth, run your

spatula under hot water and

gently run it over the

frosting.

10. Store the cake in the

refrigerator until serving.

CHOCOLATE

BUNDT CAKE WITH

BISCUITS DOUGH

(NO BAKE)

INGREDIENTS

¼ Dough from Chocolate

Chip Cookies

1 C M&M's® Milk

Chocolate Harvest Candies

1 C Unsalted Butter,

softened

2 C Sugar

2 Eggs

4 Tbsp Cocoa Powder

2 tsp Vanilla Extract 1 C Sour Cream

2 tsp Baking Soda

2½ C All-Purpose Flour

¼ tsp Kosher Salt

1 C Boiling Water

1x Cream Cheese

DIRECTIONS

1. Prepare chocolate chip

cookies as directed in the

original recipe, swapping

out the chocolate chips for

the 1 cup of M&M's®.

Reserve ¼ of the dough,

and wrap the rest in plastic

and place in the fridge for

later use.

2. Preheat oven to 325

degrees. Grease a bundt

pan with shortening or

butter, then coat in an even

layer of cocoa powder. Tap

out the excess and set

aside.

3. In a large mixing bowl beat the butter and sugar until

light and fluffy, around 5

minutes. Beat in the eggs,

one at time, until fully

incorporated, then mix in

the cocoa powder, vanilla

extract, and sour cream.

4. Whisk together the flour,

baking soda, and salt and

slowly add to the mixture.

5. Gently beat in the boiling water on low speed. Pour

the batter into the prepared

bundt pan.

6. Roll the cookie dough into small balls and plop them

into the cake batter in the bundt cake, pressing down

just slightly.

7. Bake for 60 minutes, or

until a toothpick inserted

into the center of the cake

comes out clean.

8. Allow the cake to cool for 10 minutes in the pan

before flipping out onto a

cooling rack to cool

completely.

9. Remove the lid and foil

from the icing, then place

in the microwave and heat

for 15 second intervals

until smooth and pourable.

Slowly pour over cooled bundt cake, allow to set.

0.

PUMPKIN MOUSSE

SWEET CAKE

INGREDIENTS

FOR THE CRUST

30-40 ginger snap cookies-

crushed into crumbs

3 tablespoons of butter,

melted

pinch of salt

FOR THE FILLING

1 1/2 cups heavy cream

12 oz cream cheese,

softened

1 cup pumpkin puree

1 1/2 teaspoons pumpkin

pie spice

1 1/4 cup powdered sugar

1/4 cup chopped pecans

1/4 cup toffee bits

an extra pinch of cookie

crumbs, pecans & toffee

for garnish

DIRECTIONS

1. Preheat the oven to 350F.

In a large bowl, stir

together the cookie crumbs,

melted butter and salt. Stir

to moisten and then press

into the bottom of a 7-inch

spring form pan OR a 9

inch pie dish.

2. Freeze crust for 10 minutes and then bake for 10

minutes. Allow to cool on

a wire rack while you prep

the filling.

3. Whip the heavy cream in a

stand mixer with a whisk

attachment until medium-

stiff peaks form. Scrape the whipped cream into a

separate bowl and wipe the

mixer bowl out. (No need

to wash it.)

4. Switch to the paddle

attachment and beat the

cream cheese until smooth

and creamy. Add the

pumpkin, pumpkin pie

spice, and powdered sugar,

mixing until smooth.

5. Remove the bowl from the

mixer and gradually fold in

about 2/3 of the whipped

cream, saving the rest for

the topping. Mixture will

be thick and creamy.

6. Fold in the chopped pecans and toffee bits. Spread the

filling into the cooled crust.

Cover with plastic wrap

and chill overnight or until

filling has firmed up.

7. Spread the remaining

whipped cream over the

torte and garnish with a

crushed gingersnap,

chopped pecans, or toffee.

8. Chill until right before

serving

0.

EASY COCONUT

AND CHOCOLATE

CAKE WITH RUM

INGREDIENTS

2 cans coconut milk

4 cups maple syrup and/or

agave nectar

5 tablespoons vanilla

8 oz. dark chocolate,

around 70%

3 cups unsweetened

coconut flakes

1-1/2 cup pecans

1 cup coconut oil

2 tablespoons rum

2 tablespoons arrowroot powder

2-1/2 teaspoon salt

1-3/4 cups brown rice

flour

3/4 cup garbanzo bean

flour

1-1/3 cup cocoa powder

1 tablespoon baking soda

CHOCOLATE CAKE

1-3/4 cups brown rice

flour

3/4 cup garbanzo bean

flour

1-1/3 cup cocoa powder

1 tablespoon baking soda

1-1/2 teaspoon salt

1 cup coconut oil 2 cups maple syrup

2 cups water

1 tablespoon vanilla

COCONUT FILLING

1 can + 1 cup coconut milk

1-1/4 cup maple syrup or

agave nectar

3/4 tsp. salt

2 tablespoons arrowroot

powder

2 tablespoons vanilla

3 cups coconut flakes,

toasted

1-1/2 cups pecans

RUM SYRUP

1/2 cup agave nectar 1/4 cup water

2 tablespoons rum

1 tablespoon vanilla

CHOCOLATE GANACHE

3/4 cup coconut milk

1/4 cup agave or maple

syrup

1 tablespoon vanilla

8 oz. dark chocolate,

chopped

DIRECTIONS

1. Preheat the oven to 350F.

2. Grease two 9-inch cake

pans and line the bottoms

with parchment paper.

3. In a large bowl, whisk

together the maple syrup,

water, vanilla, and coconut

oil. In a medium bowl, sift

together the remaining

ingredients and whisk

together thoroughly. In a

large bowl, whisk together

the wet ingredients. Slowly

whisk the dry ingredients

into the wet until there are

no lumps.

4. Pour the batter into the pans and bake for about

25-28 minutes, or until

somewhat firm. Set the

cakes on the counter to

cool. Once they are no

longer hot, assemble the

cake;

5. While the cakes are baking and cooling, make the

coconut filling, rum syrup,

and chocolate frosting.

6. To toast the coconut,

spread evenly over a

cookie sheet and bake for

about 5 minutes at 350F.

Take it out, stir it around

with a spatula, and put back in the oven, checking

and stirring every few

minutes, until evenly

golden brown.

7. While the coconut is

toasting, spread the pecans

over another cookie sheet

and bake for 7-8 minutes,

until well browned and

fragrant. Remove from

oven and let cool for a few

minutes, then transfer to a

cutting board and chop.

8. In a stainless steel

saucepan, bring the coconut

milk, agave, and salt nearly

to a boil, then reduce heat to medium-low and simmer

uncovered for around 10

minutes. Try not to boil it,

because the coconut milk

can lose some of its flavor.

Mix together the arrowroot

and vanilla and whisk in.

Cook for another 5 minutes

or so, until thickened,

whisking often to activate

the arrowroot. Remove

from heat and stir in the

pecans and coconut. It will

thicken slightly as it cools.

9. For the syrup, bring all

ingredients to a boil in a

small saucepan and simmer for around 10 minutes, until

it resembles a thin syrup. It

will thicken slightly upon

cooling.

10. For the ganache, place the chocolate in a heat resistant

bowl. In a small saucepan,

heat the coconut milk,

agave, and vanilla until it is about to boil. Pour over the

chocolate and let it stand a

minute. Stir with a spatula

until smooth, slowly as to

not create air bubbles. Let

sit until room temperature,

refrigerating if it is not firm

enough to spread as frosting.

11. With a plastic spatula or utensil, loosen the cake

around the edges of the pan.

Remove the cake layers

(this is easer if you

refrigerate or freeze them

for a short while

beforehand) and place

several toothpicks around

the perimeter of the cake,

halfway down. Using these

as a guide, cut the cake in

half horizontally with

unflavored dental floss,

wrapping it around the cake

and tugging the ends toward each other until cut all the

way through.

12. Set the first layer on a cake plate and with a pastry

brush, douse liberally with

the rum syrup. Spread a

little less than 1/4 of the

coconut frosting over the

layer, being sure to reach

the sides. Set another layer

on top and repeat, brushing

each layer with syrup and

coconut filling. Be sure to

save enough coconut filling

for the top; it's okay if there is more frosting on top than

in the other layers, but too little frosting on top would

be a problem.

13. With a frosting spatula, ice the sides with the chocolate

frosting, saving a little to

pipe around the edges. Run

the spatula under hot water,

dry, and use it to smooth the

chocolate icing around the

sides. With a piping bag

and tip, pipe a decorative

border of chocolate icing

around the top and bottom

edges of the cake.

0.

0.

EASY SNACK CAKE

WITH LOTS OF

BANANA CHUNKS

AND CHOCOLATE

INGREDIENTS

CAKE

2 cups all purpose flour

1 1/2 tsp baking powder

1/2 tsp salt

3/4 cup unsalted butter,

room temperature

1 cup sugar

2 eggs

1 tsp vanilla

1/2 cup milk 1 cup mashed bananas

1 1/2 cups chocolate

chunks

FROSTING

1 cup butter, room

temperature

3 cups powdered sugar

1/3 cup unsweetened

cocoa

1 tsp vanilla

1 Tbsp milk

DIRECTIONS

1. Preheat oven to 350 F.

Grease and flour a 9 X 13

inch baking dish.

2. In a medium bowl, whisk

together flour, baking

powder and salt until

combined. Set aside.

3. In a mixing bowl, cream

butter and sugar. Add eggs

and vanilla and mix until

combined. Add milk,

continuing to mix until

combined. With the mixer

on low, slowly add flour

and mix until just

combined. Mix in mashed

bananas. Stir in chocolate chunks.

4. Pour batter into prepared

dish and bake for 30-35

minutes or until done.

5. Remove from oven and

cool completely.

6. For frosting: Using a mixer, beat butter and vanilla until

smooth. Sift powdered

sugar and cocoa together

and slowly add to mixer

while on low. Increase to

medium and beat until

completely incorporated.

Add milk a teaspoon at a

time until desired

creaminess.

SIMPLE DUCLE DE

LECHE CAKE WITH

BANANA LAYERS

INGREDIENTS

TOPPING

1 can (14 oz) sweetened

condensed milk

LAYERED BANANA CAKE

3/4 cup unsalted butter,

room temperature

1 1/2 cups Extra Fine

Granulated Sugar

3 large eggs, room

temperature

3/4 cup plain yogurt 2 large ripe bananas,

mashed

2 teaspoons vanilla extract

2 1/2 cups all-purpose

flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

DULCE DE LECHE FROSTING

16 ounces cream cheese,

room temperature

1 can (14 oz) sweetened

condensed milk

2 cups Confectioners

Powdered Sugar

1/2 teaspoon salt

DIRECTIONS

1. Start by making the dulce

de leche. Place two 14

ounce cans of sweetened

condensed milk (labels

removed) on their sides

into a large pot of boiling

water. Lower heat and

simmer for 2 1/2 hours.

Make sure water covers

top of can at all times

(pouring in more water

every 30 minutes or so).

Allow cans to cool to room

temperature before

opening. This last step is

very important because if

you open a hot can the dulce de leche will gush

out and burn you.

2. While dulce de leche is

cooling, make banana layer

cake. Preheat oven to

350°F. Grease three 8-inch

cake pans. Set aside.

3. In a large bowl, cream

butter and sugar on medium

speed. Add in eggs, yogurt,

mashed bananas, and

vanilla extract, mixing

well.

4. In a separate bowl,

combine flour, baking

powder, baking soda, and

salt. Slowly fold into wet ingredients, mixing until

combined.

5. Scoop batter evenly into

prepared pans and bake for

roughly 35 minutes, until

each cake is golden brown

and a knife comes out clean

when inserted into the

center. Allow to cool for at

least 10 minutes before

removing from pan and

cooling completely on a

wire rack.

6. While cakes are cooling,

prepare dulce de leche

frosting. Whip cream

cheese, 1 can of prepared dulce de leche, and

powdered sugar until

smooth. Frost top of each

cake layer and stack. Frost

sides and top completely.

Place in freezer for 5-10

minutes to cool frosting.

7. In a small microwave-safe

bowl, stir 1/2 of remaining

can of dulce de leche with

salt, then heat in

microwave for 25 seconds.

Remove cake from

refrigerator and drizzle

warmed dulce de leche

over top of cake.

APPLE AND COFFEE

CAKE

INGREDIENTS

CAKE

½ cup unsalted butter +

more to grease pan

1½ cups light brown sugar,

lightly packed

2 large eggs

2 cups flour

1 tsp baking soda

1½ tsp cinnamon

1 tsp allspice

1 tsp ground ginger

½ tsp ground cardamom

½ tsp salt

1 cup plain Greek yogurt

1 tsp vanilla extract

2 cups peeled, cored and

chopped apples

CRUMBLE

½ cup light brown sugar,

lightly packed

½ cup flour

½ tsp cinnamon

¼ tsp allspice

4 Tbsp unsalted butter,

softened

CARAMEL DRIZZLE

1 cup light brown sugar,

lightly packed

½ cup half-and-half 4 Tbsp salted butter

1 tsp vanilla extract

DIRECTIONS

1. Preheat oven to 350

degrees. Grease a 9"x13"

glass baking dish with

butter.

2. In a large bowl, cream

together the butter and

brown sugar until light and

fluffy. Add the eggs one at

a time, beating well after

adding each. Fold in the

yogurt and vanilla.

3. In a medium bowl,

combine flour, baking soda,

cinnamon, allspice, ginger, cardamom and salt. Slowly

add dry ingredients to wet

ingredients until fully

combined. Fold in apples.

Spread batter evenly

across the greased baking

dish.

4. In a small bowl, combine

crumble ingredients.

Sprinkle over the batter in

the baking dish. Bake for

35 minutes.

5. While the cake is baking,

prep the caramel sauce.

Mix the brown sugar, half-

and-half, butter and vanilla

in a small saucepan. Cook over medium-low heat,

stirring slowly, until the

sugar dissolves and the

mixture thickens. This

should take around 8-10

minutes. Remove from heat

and pour sauce into a jar.

Refrigerate until cooled.

6. Once the cake is out of the oven, drizzle caramel over

the cake. Serve cake warm.

THE BIG CAKE:

CHOCOLATE,

BUTTERCREAM

FROSTING AND

GANACHE

INGREDIENTS

TRIPLE LAYER CHOCOLATE CAKE

2¼ cups plain flour

2¼ cups white sugar

1½ cups unsweetened

cocoa powder

2¼ teaspoons baking soda

2¼ teaspoons baking

powder

1½ teaspoon salt

3 eggs, at room

temperature

1½ cups buttermilk

¾ cup canola oil

2 teaspoons vanilla extract

1 cup + 2 tablespoons hot

coffee

¾ cup semi-sweet

chocolate chunks or chips

SALTED CARAMEL

½ cup water

1½ cups caster sugar

(330g)

90g unsalted butter, cubed

¾ cup cream

½ -1 tsp table salt 1 teaspoon vanilla extract

CARAMEL POPCORN

½ cup salted caramel

a few cups of plain

popcorn (1/4-1/3 cups of

kernels)

¼ teaspoon baking soda

SALTED CARAMEL CREAM

CHEESE BUTTERCREAM

225g unsalted butter,

softened at room

temperature

120g Philadelphia cream

cheese

½ cup salted caramel, at

room temperature 1 tsp vanilla

3.5-4 cups icing sugar

(430-480g)

CHOCOLATE GANACHE

200g dark chocolate, very

finely chopped

½ cup cream

DIRECTIONS

1. Triple Layer Chocolate

Cake

2. Preheat the oven to 175°C.

Grease and line three x

20cm round cake tins with

baking paper.

3. In a bowl, sift together the flour, sugar, cocoa, baking

soda, baking powder and

salt. Set aside.

4. In a separate bowl, beat

together the eggs,

buttermilk, canola oil and

vanilla until smooth.

5. Gradually add the dry

ingredients to the wet

ingredients on a low speed until almost combined. Add

the hot coffee and mix until

just combined. Gently fold

in the chocolate chunks.

6. Divide the batter among the three cake tins and bake for

20-25 minutes or until the

tops are just set and a

skewer comes out just

clean. Remove from the

oven to cool. After 20

minutes or so, remove from

the tins and place cakes on

cooling rakes or paper-

lined flat plates to cool

completely. The cakes need

to be completely cool before you start frosting -

normally a couple of hours.

7. Make the salted caramel

and caramel popcorn in the

few days before you

assemble the cake, and

make the buttercream

immediately prior to

assembly.

8. For the caramel, heat the

butter and cream in a small

saucepan over a low heat

until the butter is melted

and the mixture is

combined. Remove from

the heat.

9. Place the sugar and water in a large pot over a low

heat, stirring until the sugar is dissolved. Stop stirring

and cook on a high heat

until the mixture reaches a

dark amber colour (usually

about 10 minutes and when

it reaches ~175°C/350°F

on a candy thermometer).

10. Quickly whisk in the cream and butter mixture, but be

careful here as it boils up

vigorously with a lot of

steam, so you may want to

wear an oven mitt or

similar to protect your

hand.

11. Remove from the heat and

add the salt and vanilla

extract, stirring to combine.

Leave to cool and then taste

to adjust the salt.

12. Set aside in a jar or similar

- you will be using this

caramel in the popcorn, the

buttercream and to drip

over the finished cake.

13. Preheat the oven to 150°C

and line a baking tray with

baking paper. Make the

popcorn according to

packet instructions, in a

popcorn machine or in a

pot

14. Place popped popcorn in a large bowl.

15. Heat the caramel until

almost boiling. Add the

baking soda, stir as it fluffs up and quickly pour over

the popcorn. Toss the

caramel through the

popcorn until evenly coated

and then spread out over

the baking tray in an even

layer. Bake for 10 minutes,

turning once after 5

minutes. Leave to cool.

Store in an airtight

container.

16. Using a stand mixer fitted with a paddle attachment or

a handheld electric mixer,

beat the softened butter

until pale and creamy,

about five minutes.

17. Add the cream cheese,

caramel and vanilla and

beat at low speed until fully

incorporated. Gradually

increase speed and

continue beating until light

and fluffy, scraping down

the sides of the bowl with a

spatula, about 3-4 minutes.

18. Add the icing sugar in three lots, beating on low speed

until combined. Beat on medium high speed until

smooth and fluffy while

scraping down the sides

(about 2 minutes)

19. Make the salted caramel

and the salted caramel

popcorn. Just before

assembly, make the salted

caramel cream cheese

buttercream.

20. If your cakes have domed at all, cut off the top with a

serrated knife to flatten.

21. Place the first layer, flat side up (upside-down) on a

cake stand. Cut out few

strips of baking paper and slide under the edges of the

cake (see picture above) to

catch any drips, so when

you have finished icing the

cake you can pull them out

and end up with a clean-

edged cake stand/plate.

22. With a knife or offset

spatula, spread the top with

caramel buttercream (use

just under a cup, or enough

to make a layer a similar

size to in the picture). It

doesn’t matter if the

buttercream goes over the

edge a little as it will be

incorporated into the frosting on the sides of the

cake. Place the second

layer on top and spread

evenly with frosting.

Repeat with the third layer,

but this time also frost the

sides of the cake with the

remaining frosting.

23. If you are at all worried about the structural stability of your, cut 3-4 wooden

skewers to the height of

your cake and poke them

through the three layers to

stop them from sliding over

each other.

24. Place in the fridge to set slightly while you make the

chocolate ganache.

25. Place very finely chopped chocolate a small bowl.

Bring cream to boiling

point and pour over the

chocolate, making sure the

chocolate is all covered.

Leave for five minutes then

stir with a fork until smooth

and glossy.

26. Once you have made the

chocolate ganache, remove

the cake from the fridge and

pour the ganache over the

top of the cake. Use a knife

or offset spatula to spread it over the top, creating

drips down the sides.

27. Leave to set for 10-15

minutes. At this point you

can remove the baking

paper strips from the cake

stand.

28. Just before serving, stack the caramel popcorn on the

top of the cake,

interspersing handfuls of

popcorn with drizzles of

extra salted caramel to

stick it all together. You

will probably end up with

extra popcorn.

29. Drizzle any extra salted caramel over the sides of

the cake.

PUMKIN CAKE V2

INGREDIENTS

1 box yellow cake mix

1 can (16 oz.) pumpkin

1 can (12 oz.) evaporated

milk

3 eggs

1 1/2 cup sugar

4 teaspoons pumpkin pie

spice

1/2 teaspoon salt

1/2 cup chopped pecans

1/2 cup chopped walnuts

1 cup melted butter

whipped topping

DIRECTIONS

1. Preheat oven to 350F.

2. Grease bottom of 9X13

pan.

3. Combine pumpkin,

evaporated milk, eggs,

sugar, pumpkin pie spice

and salt in bowl then pour

it into your pan.

4. Sprinkle your dry yellow

cake mix evenly over

pumpkin mixture.

5. Sprinkle chopped pecans

and walnuts over the cake

mix.

6. Drizzle melted butter

evenly over everything.

7. Bake your pumpkin crunch cake for 55 minutes or until

top is turning golden

brown. Cool completely,

cut and serve with whipped

topping. Refrigerate

leftovers.

0.

THE SIMPLE

RECIPE:

CHOCOLATE CAKE

NEWBIE LEVEL

INGREDIENTS

CAKE

1 cup all-purpose flour

½ cup whole-wheat or

white whole-wheat flour

1 ½ cups unsweetened

cocoa powder

½ cup white sugar

½ cup brown sugar, packed

½ teaspoon baking soda

½ teaspoon baking powder ¾ teaspoon salt

1 cup sour cream

½ cup milk

4 eggs, beaten

½ cup butter, melted

¼ cup maple syrup

1 teaspoon vanilla extract

1 cup semisweet chocolate

chips

FOR THE FROSTING

2 cups chocolate chips

1 cup sour cream, at room

temperature

DIRECTIONS

1. Preheat the oven to 350° F.

Butter a 9- x 9-inch baking

pan, line it with parchment

paper, and butter the paper,

too. In a large bowl, mix

together all of the dry

ingredients (flour through

salt). In another bowl, mix

together the wet ingredients

(sour cream through vanilla

extract). Make a well in the

center of the dry

ingredients, add the wet

ingredients, and fold with a

rubber spatula until

everything is just

incorporated. Fold in the chocolate chips. Bake the

cake for about 50 minutes,

or until the center is set and a tester comes out clean.

2. Once the cake has cooled

completely, melt the

chocolate chips in a double

boiler or in the microwave.

Mix the melted chocolate

chips and the room

temperature sour cream

using either a whisk, a

stand mixer, or hand

beaters. Let the frosting

cool slightly so that it

thickens a bit. If it becomes

too thick and clumpy for your liking, gently melt it in a double boiler or the

microwave and whisk until

smooth. Use a rubber or

offset spatula to frost the

cake.

0.

STRAWBERRY

CHEESECAKE (NO

BAKE)

INGREDIENTS

200g gluten free digestive

biscuits

100g unsalted butter,

melted

500g Philadelphia cream

cheese

1 tsp vanilla extract

170g icing sugar

135g pack of strawberry or

raspberry jelly cubes

100ml boiling water

200ml evaporated milk 400g strawberries

Zest of 1 orange

DIRECTIONS

1. Put the biscuits into a large bowl and crush into crumbs

using the end of a rolling

pin, then mix in the melted

butter until thoroughly

combined. Pour into a

20cm diameter loose

bottomed cake tin and push

down so you have a tightly

packed, level layer

covering the bottom of the

cake tin. Put in the fridge

whilst you start on the

vanilla layer.

2. In a bowl, add 300g of the cream cheese and mix with

a whisk until the cream cheese has loosened to a

smooth consistency. Add

the vanilla extract and 100g

of the icing sugar then

whisk again until

combined. Take about 4 or

5 strawberries and chop

into chunks, then add them

to the mixture and stir in

gently. Take the biscuit

base out of the fridge and

spread this vanilla layer on

top. Put back in the fridge.

3. Next make the mousse

layer. Chop the jelly into

chunks and mix with 100ml

of boiling water until dissolved. If the chunks

aren’t dissolving well, then

put it in the microwave for

30 seconds or so and mix

again. Set aside to cool

slightly. Add the remaining

200g of cream cheese to a

large bowl and mix using

the whisk until it’s smooth.

Whisk in the remaining

icing sugar, then whisk in

the evaporated milk.

Finally add the jelly

mixture and whisk in. Pour

this mixture onto the top of

the cheesecake and put

back in the fridge to set for at least an hour.

4. Once the mousse layer has

set, you can decorate with

the strawberries. Take the

cheesecake out of the

fridge and carefully slide

out of the cake tin and onto

a plate. Slice the

strawberries into thin

slices. Arrange the

strawberries in a circle

around the cheesecake,

starting from the outside

and working your way in.

Overlay the strawberries

slightly so you’re not left

with any gaps. Sprinkle the top with the orange zest

and serve.

0.

BLUEBERRY

CHEESECAKE V2

INGREDIENTS

CRUST

2 cups raw nuts

1 cup dates or raisins

pinch of salt

ORANGE CHEESECAKE

3 cups cashews

3/4 cup fresh orange juice

1/2 cup agave/maple syrup

1/2 cup melted coconut oil

juice of one lemon

zest of all the oranges you

juiced

pinch of salt BLUEBERRY LAYER

2 cups organic blueberries

1/4 cup of the orange

cheesecake mixture

DIRECTIONS

1. To make the crust: process the nuts and dates/raisins in

your food processor until

the nuts have become

crumbs and the mixture

sticks together when you

press it. Press into the

bottom of a spring-form

pan and put in the fridge.

2. To make the orange

cheesecake: blend all

ingredients (except orange

zest) in your high speed

blender until very smooth,

then add in the orange zest

with a spoon. Reserve 1/4

cup of this mixture for the blueberry topping – pour

the rest onto your crust and

put in the freezer.

3. To make the blueberry

layer: blend the blueberries

and the 1/4 cup of

cheesecake mixture in your

food processor or blender

until creamy but still with

small pieces of blueberry

for texture. Spread this

over your cheesecake and

keep in the freezer or

fridge overnight.

0.

DARK CAKE

INGREDIENTS

½ cup/50g unsweetened

cocoa powder

½ cup/100g light brown

sugar, packed

1 teaspoon instant coffee

1 cup/250 ml hot water

1 stick/125g softened

butter, plus some for

greasing

1 tablespoon vegetable oil

¾ cup/150g

superfine/caster sugar

1½ cups/225g all-

purpose/plain flour

½ teaspoon baking powder ½ teaspoon baking soda

1 tablespoon vanilla

extract

2 eggs

FOR THE FROSTING

½ cup milk

2 tablespoons light brown

sugar

1½ sticks (3/4 cup) butter,

cubed

11 ounces dark chocolate,

chopped

DIRECTIONS

1. Preheat the oven to 350

degrees F/180 C.

2. In a mixing bowl whisk

together the coco powder,

instant coffee, brown sugar

and hot water. Set aside.

3. In a separate bowl, mix the flour, baking powder, and

baking soda together and

set aside.

4. Cream the butter and sugar together, beating well until

pale and fluffy.

5. Add the oil and the vanilla extract.

6. Add eggs, one at a time

with a cup of the flour mixture in between eggs.

7. Mix in the rest of the dried ingredients for the cake and

fold in the cocoa mixture.

8. Divide the batter evenly

between the two greased 9-

inch round pans and bake

for about 25-30 minutes, or

until a cake tester comes

out clean.

9. Take the pans out and put

them on a wire rack for 5

to 10 minutes, before

turning the cakes out to

cool.

10. For the frosting: Put the

milk, 2 tablespoons dark brown sugar and butter in a

pan over medium heat and

bring to a simmer

11. Place the chopped

chocolate in a heat proof

bowl. Add the simmering

milk mixture and leave to

sit for 5 minutes or until the chocolate softens enough to

whisk and then whisk until

smooth and glossy.

12. Let it stand for about 1

hour, whisking now and

again occasionally to keep

it from becoming too stiff.

13. Frost the cooled cakes

starting with topping one with a half a cup of icing

and placing the other on top

(bottom side up). Use the

remaining frosting to frost

the rest of the cake. If the

frosting is quite soft once

you've iced the cake, you

can place it in the

refrigerator until its set.

0.

CHOCOLATE

CHEESECAKE V2

INGREDIENTS

COOKIE DOUGH

1/2 cup butter

1/3 cup white sugar

1/3 cup dark brown sugar

1 1/2 tsp vanilla extract

1 cup plus 2 tbsp flour

pinch salt

1 cup chocolate chips

COOKIE CRUMB CRUST

1 1/3 cups graham cracker

crumbs

3 tbsp sugar

1/3 cup melted butter VANILLA CHEESECAKE

2/3 cup sugar

2 eggs

2 tsp vanilla extract

2 eight ounce packages

ounces cream cheese

1/2 cup whipping cream

CHOCOLATE GANACHE

1/3 cup whipping cream

1 1/3 cups chocolate chips

VANILLA WHIPPED CREAM

1 cup whipping cream

3 rounded tbsp icing sugar

(powdered sugar)

1 tsp pure vanilla extract

DIRECTIONS

1. For the dough, combine the sugar, butter, vanilla extract and fold in just until a

dough forms. Add the flour

and salt. Finally mix in the

chocolate chips.

2. Chill the dough in the

fridge for at least an hour.

3. Break off small nuggets of the dough about the size of

the top of your forefinger.

Place them on a parchment

lined tray and keep chilled

in the fridge. About 3/4 of

these dough nuggets will go

into the cheesecake batter.

Reserve the other 1/4 to garnish the cheesecake

after it is baked, cooled

and glazed.

4. For the crumb crust, in a

small bowl, combine the

graham cracker crumbs,

sugar and the melted butter.

5. Press into the bottom of a lightly greased or

parchment lined 9 inch

spring form pan. (Grease

bottom only!) Parchment

paper is ideal here because

it makes it very easy to

release the cheesecake

from the bottom of the pan.

6. For the vanilla cheesecake, cream together the cream

cheese, sugar, the eggs( one

at at time), vanilla extract.

Finally blend in a ½ cup of

whipping cream.

7. Fold in 3/4 of the chilled cookie dough pieces. Pour

over the prepared base and

bake at 300 degrees F for

60 – 70 minutes. The

cheesecake does not have

to brown at all in order to

be fully baked; the surface

of the cheesecake should

lose any shine when the

cake is properly baked. It

can still be slightly wobbly just at the center at this

point.

8. Remove the cake from the

oven and run a sharp knife

completely around the edge

of the pan. This will allow

for the cheesecake to shrink

as it cools and hopefully

not crack (Allow the

cheesecake to cool

thoroughly on a wire rack

at room temperature. (NOT

in the fridge). Refrigerate

after fully cooled.

9. Top with chocolate

ganache and vanilla

whipped cream as well as the reserved cookie dough

pieces.

10. In a small saucepan, heat almost to boiling:

11. Remove from heat and pour in

12. Let stand for 5 minutes,

then stir until smooth. Pour

evenly over the cheesecake

when it is still in the pan.

Return to the fridge to let

the chocolate set.

13. Beat to firm peaks and use to garnish the edges of the

cheesecake. If you don’t

have a piping bag just cut a

half inch opening off the corner of a large Ziploc

bag and use that to squeeze

the whipped cream onto the

cheesecake.

SIMPLE LAVA

CHOCOLATE CAKE

INGREDIENTS

4 oz. semi-sweet baking

chocolate, chopped

6 T. butter, cubed

⅓ cup granulated sugar

2 eggs

4 T. all-purpose flour

2 tsp Knees peanut butter

1 + ½ T. unsweetened

cocoa powder

DIRECTIONS

1. Preheat oven to 425

degrees. Spray 2 8 oz.

ramekins with non-stick

cooking spray. Place 1

tablespoon of cocoa

powder in the first

ramekin. Swirl the cocoa

powder all around the

ramekin and tap out the

extra in the second

ramekin. Add in the

remaining ½ tablespoon of

cocoa powder and discard

the excess cocoa powder

once ramekin is covered.

2. In a medium-sized

microwave-safe bowl, add in the chopped semi-sweet

chocolate and butter.

Microwave in 30 second

intervals and stir after each

30 seconds. Do this 3 to 4

times until the chocolate is

smooth and completely

melted.

3. Set aside and let cool for 10 minutes.

4. Add in the granulated sugar and eggs and whisk until

thoroughly incorporated.

5. Add in the all-purpose

flour. Using a spatula, mix

until the flour is barely

combined.

6. Pour batter into the 2

ramekins.

7. Place a large teaspoon of

the peanut butter in the

center of each ramekin.

Make sure to press it down

a little and cover it with the cake batter.

8. Place the two ramekins on

a quarter sheet pan and

place in the oven. Bake for

about 14 minutes. The

outside of the cakes will be

baked and the center will

still be very jiggly.

9. Serve immediately. If

you're feeling crazy, add a scoop of ice cream to the

cake.

0.

OREO CAKE

INGREDIENTS

CHOCOLATE LAYER CAKE

3/4 cup unsweetened

cocoa powder (not dutch

process)

1 and 1/2 cups granulated

sugar

1 and 1/2 cups cake flour1

1 teaspoon baking soda

1/4 teaspoon salt

2 large eggs, at room

temperature2

1/4 cup vegetable or

canola oil

1 cup full fat sour cream or

full fat Greek yogurt, at room temperature

2 teaspoons vanilla extract

1/2 cup hot coffee or hot

water

1 cup milk chocolate

chopped

1 15.25 ounce package

Oreos

OREO CREAM

1/4 cup unsalted butter,

softened to room

temperature

1/4 cup shortening3

2 and 1/2 cups

confectioners' sugar

2 Tablespoons milk or

cream

2 teaspoons vanilla extract

CHOCOLATE BUTTERCREAM

3/4 cup unsalted butter,

softened to room

temperature

1/2 cup unsweetened

cocoa powder

1 teaspoon vanilla extract

4 cups confectioners' sugar

1/4 cup milk or cream

16 additional Oreo

cookies, pulsed into a fine

crumb

DIRECTIONS

1. Position oven rack in the

center of the oven. Preheat

to 350°F (177°C).

Generously spray two 9-

inch cake pans with

nonstick spray. Line the

bottom of the pan with

Oreos in a single layer; In a

large bowl, using a

handheld or stand mixer

fitted with a paddle

attachment, blend the cocoa

powder, sugar, cake flour,

baking soda, and salt

together on low speed for

30 seconds. Add the eggs,

oil, sour cream, and vanilla and mix for 1 minute on

medium-low speed.

2. Remove the bowl from the

mixer and add the coffee

and chocolate chips; stir to

combine. Some of the

chocolate chips will melt

as you stir. Try to avoid

over mixing the batter.

3. Pour the batter into the

prepared cake pans over

the Oreos. Bake for 28-32

minutes or until a toothpick

inserted in the center of the

cakes comes out clean.

Allow cakes to cool

completely in the pan on a wire rack.

4. While the cake cools, make the Oreo Cream Filling. In

a large bowl, using a

handheld or stand mixer

fitted with a paddle

attachment, cream the

butter and shortening

together on high speed until

fluffy. Add the

confectioners' sugar, 1 cup

at a time, alternating with

the milk/cream and vanilla.

The filling will be very

thick, but you may add

more milk/cream if you

prefer. Set aside in the refrigerator.

5. While the cake cools, make the Chocolate Buttercream.

In a large bowl, using a

handheld or stand mixer

fitted with a paddle

attachment, cream the

butter on high speed until

fluffy, about 1 minute. Beat

in the cocoa powder and

vanilla on low speed, then

add the confectioners'

sugar 1 cup at a time,

alternating with the

milk/cream. The

buttercream will be thick.

Set aside in the refrigerator.

6. Once the cakes are cooled, assemble the cake. Place 1

cooled layer on a cake

stand or large plate, Oreo

cookie side down. Using an

offset spatula or knife,

cover the top with a 1-inch

thick layer of Oreo Cream

Filling. Top with the 2nd

cake, Oreo cookie side up.

Cover the tall layer cake

with chocolate

buttercream. Working

quickly, cover the cake in

Oreo crumbs. This will get

a little messy, but just pat them up the sides with your

hands and all over the top

of the cake.

7. Slice and serve cake.

Leftover cake can be

covered and stored in the

refrigerator for up to 3

days.

8. Make ahead tip: The cake

layers can be baked,

cooled, and covered tightly

at room temperature

overnight. Likewise, the

frosting and filling can be

prepared then covered and

refrigerated overnight.

Assemble and frost the cake the next day when you

are ready to serve. Frosted

cake can be frozen up to 2

months if you have room in

the freezer. Thaw overnight

in the refrigerator and bring

to room temperature before

serving.

UPSIDE-DOWN

MEYER CAKE

INGREDIENTS

¾ cup butter, softened

⅔ cup packed brown

sugar

3-4 Meyer lemons

Zest of 2 large Meyer

lemons

1 cup granulated sugar

2 eggs

1 cup all-purpose flour

¾ cup cornmeal

2 tsp baking powder

¼ tsp salt

½ cup milk

1 tsp vanilla extract

DIRECTIONS

1. Preheat oven to 350°.

Spray the inside of a 9-inch

springform pan with oil

and line the bottom with

parchment paper. Spray the

inside of the paper; set

aside.

2. In a small saucepan over

medium heat, bring brown

sugar and ¼ cup of the

butter to a boil, stirring

constantly. Pour mixture

into prepared pan and

spread evenly.

3. Thinly slice Meyer

lemons*, removing any

seeds and discarding the ends. Layer lemon slices in

pan, starting with one in the

centre and working

outwards. Slices should

overlap by about half.

4. In a small bowl, mix

together flour, cornmeal,

baking powder, and salt;

set aside.

5. In another small bowl,

combine milk and vanilla;

set aside.

6. Add ⅓ of flour mixture to butter mixture, scraping the

sides of the bowl as

needed. Add half the milk,

mixing until well combined. Continue

alternating adding the flour

and milk all mixed. Pour

batter into pan and spread

evenly.

7. Bake until cake has

browned and springs back

to the touch, 50-55 minutes.

Let cool in pan for about 2

hours before running a

knife around the edges of

the pan and releasing the

cake.

8. Flip, cut with a serrated

knife, and serve.

LEMON AND

BLUEBERRY

CHEESECAKE

INGREDIENTS

BLUEBERRY SAUCE

2 cups fresh blueberries

½ cup water

½ cup sugar

2 tablespoons cornstarch,

mixed with 2 tablespoons

cold water

1 tablespoons vanilla

extract

FOR THE CRUST

2 cups graham cracker crumbs

8 tablespoons unsalted

butter, melted

2 tablespoons granulated

sugar

CHEESECAKE FILLING

4 packages (8 oz.) cream

cheese, softened

1 cup sour cream

2 tablespoons cornstarch

3 eggs

1⅓ cups sugar

½ cup graham cracker

crumbs

juice of one meyer lemon

zest from one meyer lemon

INSTRUCTIONS

PREPARING THE BLUEBERRY

SAUCE

1. The sauce can be made while the cake is cooking or many

days in advance.

2. In a large saucepan over

medium heat, combine

blueberries, water and sugar.

Stir frequently, but careful

not to crush the berries, bring to a low boil.

3. In a small bowl, mix the

cornstarch with cold water

until combined.

4. Slowly stir the cornstarch

into the blueberries, careful not to crush them. Simmer

until the homemade

blueberry sauce is thick

enough to coat the back of a

metal spoon, about 10

minutes.

5. Remove from heat and gently stir in vanilla.

6. Let the sauce cool at room temperature. Measure ½ cup

for your recipe, store the rest in jars in the fridge.

1.

PREPARING THE CRUST

1. In a large bowl, mix the

crumbs with melted butter

and granulated sugar with a rubber spatula until

combined.

2. Press the mixture into the bottom of a 9inch spring

form cake pan and slightly

up the sides. Make sure it is

tight and compact.

3. Chill the crust for 15

minutes.

CHEESECAKE FILLING

1. Preheat oven to 325F.

2. In the bowl of an electric mixer fitted with the whisk

attachment beat cream

cheese on medium speed

until fluffy. Add the sugar,

cornstarch, lemon juice, lemon zest and beat until

combined.

3. Add eggs, one at a time,

beating until just combined

after each addition. On low

speed beat in sour cream

just until combined.

4. Remove crust from the

fridge and pour the batter

into the crust.

5. In circles pour the blueberry sauce over the cheesecake

and with the edge of a

spatula create swirls and

mix the blueberry sauce into

the cheesecake filling.

Carefully not to over mix.

6. Bake for about 1¼ hours or until center is almost set.

Cool on a wire rack for 15

minutes. Sprinkle graham

crackers on top and loosen

sides of pan and continue

cooling on wire rack until

the cheesecake is at room

temperature.

7. Transfer to the fridge.

Refrigerate overnight or at

least 6 hours before serving.

8. The cheesecake can be

served with warm blueberry

sauce.

9. Store in refrigerator.

CHOCOLATE

BROWNIE CAKE

WITH

MASCARPONE

INGREDIENTS

FOR THE BROWNIE LAYERS

1 cup unsalted butter,

melted

2 cup granulated sugar

4 large eggs

1 cup all-purpose flour

½ cup unsweetened cocoa

powder

½ teaspoon salt

½ teaspoon baking soda FOR THE COCONUT FILLING

1 cup walnuts, measure

then grind

1 cup coconut flakes

½ cup heavy cream

½ cup sugar

1 egg yolk

3 tbsp. butter, room

temperature

FOR THE VANILLA BUTTERCREAM

3 sticks of butter, softened

8 oz mascarpone cheese,

chilled

2½ cups powdered sugar

1 vanilla bean

pinch of salt FOR THE CHOCOLATE GANACHE

8 ounces semisweet

chocolate, chopped

2 tbsp. light corn syrup

3 tablespoons unsalted

butter

1 cup heavy cream

INSTRUCTIONS

1. Preheat oven to 350°F.

2. Grease bottom of 3 8inch

round pans with melted

butter or cooking spray.

3. In the bowl of an electric mixer, whisk together

melted butter and sugar

until smooth. Add in each

egg one at a time on low

speed and whisk until well

combined.

4. Using a large rubber

spatula, gently stir in flour, cocoa, baking soda and salt.

5. Spread batter into the pans and bake for 25-30 minutes

until set.

6. Remove and let cool

completely before

assembling the cake.

FOR THE COCONUT FILLING

1. Place the butter, walnuts

and coconut in a large bowl

and set aside.

2. In a medium sauce pan, on

low/medium heat, stir

together the heavy cream,

sugar and egg yolk until the

mixture begins to thicken

and coats the back of a

spoon (180 degrees F.).

Pour the hot custard

immediately onto the

walnut-coconut mixture and stir until the butter is

melted. Cool completely to

room temperature before

topping the brownie layers.

FOR THE VANILLA MASCARPONE

BUTTERCREAM

1. Place softened butter and

mascarpone into the bowl

of an electric stand mixer

that has been fitted with the

whisk attachment. Turn the

mixer on a medium setting

and cream until it smooth

and combined, 2 - 3

minutes.

2. Add sugar, ½ a cup at a

time. Add vanilla beans and a pinch of salt and whisk

until well-incorporated.

3. If the frosting is too thick add heavy cream one

tablespoon at a time until it

has reached the desired

consistency.

FOR THE CHOCOLATE GANACHE

1. Place the chocolate, corn

syrup and butter in a

medium bowl. Heat the

cream in a small saucepan

over medium heat until it

just begins to boil. Remove

from heat and pour over the

chocolate. Let stand one

minute, then stir until smooth. Cool to room

temperature.

ASSEMBLE THE CAKE

1. Remove the cooled

brownie layers from the

pans. Set the first cake layer on a cake plate.

2. Top with a half of the

coconut walnut filling,

spread it evenly. Top the

coconut wittier with ⅓ of

the frosting, also spread

evenly. Repeat the process

with the second brownie

cake layer. Third (top)

layer, is covered in frosting

only, no coconut mixture.

3. Pour the chocolate ganache on top of the cake,

distribute evenly and also

ice the sides of the cake

while the ganache is

dripping down.

4. Decorate with frosting if

you have any remaining and

chocolate sprinkles.

5. Chill the cake for at least 2

hours before serving.

DARK AND WHITE

CHOCOLATE

TRUFFLE CAKE

INGREDIENTS

CAKE LAYERS

6 ounces bittersweet

chocolate, finely chopped

1 stick unsalted butter

½ cup unsweetened cocoa

powder

1 cup water

⅔ cup mascarpone cheese,

room temperature

3 large eggs

3 large egg yolks

1 cup granulated sugar 1 cup light brown sugar

1¼ cups all-purpose flour

1 tablespoon baking soda

2 teaspoons baking powder

1 teaspoon salt

WHITE CHOCOLATE WHIPPED

GANACHE

1 pound white chocolate,

chopped

¾ cup heavy cream

2 tablespoons unsalted

butter

2 cups powdered sugar

MILK CHOCOLATE WHIPPED

GANACHE

1⅓ cups heavy cream 10 ounces milk chocolate,

chopped

3 cups powdered sugar

DARK CHOCOLATE FROSTING

4 ounces dark chocolate,

chopped

3 tablespoons granulated

sugar

¼ cup corn syrup

6 tablespoons unsweetened

cocoa powder

¼ cup plus 2 tablespoons

water

1 pound (4 sticks) unsalted

butter, softened

¾ cup powdered sugar

CAKE TRUFFLES

1½ cup milk chocolate

ganache

cake edges and top

10 ounces dark chocolate

INSTRUCTIONS

CAKE LAYERS

1. Preheat the oven to 350°.

2. Spray with non stick baking spray a 18x13 inch sheet

cake pan and line with

parchment paper, spray the

parchment paper with

baking spray. Set aside.

3. In a medium saucepan, melt the chopped chocolate with

the butter over very low

heat, stirring gently. Once

chocolate has completely

melted, remove the mixture

from the heat and let cool

slightly.

4. In a small saucepan, combine cocoa powder with

the water and bring to a

boil, whisking constantly.

Let it cool slightly and then

whisk the mixture into the

melted chocolate. Whisk in

the mascarpone cream

cheese.

5. In a large bowl or in the

bowl of an electric mixer

fitted with the whisk

attachment, beat the whole

eggs, egg yolks and both

sugars at medium speed until

pale and fluffy, about 5

minutes. Beat in the

chocolate mixture.

6. In a medium bowl, whisk

together the dry ingredients:

flour, baking soda, baking

powder and salt. Using a

spatula, gently fold in the

dry ingredients into the cake

batter until fully

incorporated.

7. Transfer the batter to the prepared pan and bake the

cake in the lower third of the oven for 25 to 30 minutes,

until the centers spring back

when lightly pressed.

8. Let the cake cool completely in the pans.

WHITE CHOCOLATE WHIPPED

GANACHE

1. In a medium bowl set over a medium saucepan of

simmering water, melt the

white chocolate. Remove

from the heat and set aside.

2. Discard the water from the sauce pan add the heavy

cream and butter to the

saucepan and heat until the

butter is melted and small

bubbles appear around the

edges.

3. Whisk the hot cream mixture into the white chocolate.

Lumps will start to appear,

don't be afraid, continue to quickly mix until the

mixtures combine and the

lumps disappear. Set the

bowl in a cool place for at

least 1 hour.

4. Once the ganache has cooled down, using a hand mixer or

an electric mixer whisk in

the powdered sugar. Once

you did this cool the mixture

for a few minutes only and

start layering it on the cake

as if placed in the fridge it

will stiffen.

MILK CHOCOLATE WHIPPED

GANACHE

1. In a medium saucepan, heat the cream until small bubbles

appear around the edges. Put

the chopped chocolate in a

heatproof bowl and pour the

hot cream on top. Let stand

for 2 to 3 minutes, until the

chocolate has melted, then

whisk until shiny and

smooth. Set the bowl in a

cool place for at least 1 hour.

2. Once the ganache has cooled down, measure 1½ cups of

chocolate ganache and set

aside for the cake truffles.

3. Using a hand mixer or an

electric mixer whisk in the

powdered sugar into the remaining chocolate

ganache. Once you did this

cool the mixture for a few

minutes only and start

layering it on the cake as if

placed in the fridge it will

stiffen.

DARK CHOCOLATE FROSTING

1. In a medium saucepan, melt the chocolate over very low

heat, stirring frequently. In a small saucepan, whisk

together the granulated sugar, corn syrup, cocoa and water

and bring to a boil, whisking

constantly. Remove from the

heat and whisk in the melted chocolate. Let cool

completely, about 30

minutes.

2. In the bowl of an electric mixer fitted with a wire

whisk, beat the butter at

medium speed until light and

fluffy. Add the cooled

chocolate mixture. With a

spatula scrape the bowl and

whisk until fully combined.

With the mixer on low speed,

beat in the confectioners'

sugar, scraping and beating

until fully combined.

CAKE ARRANGEMENT

1. Cut out a 5-by-11-inch cardboard rectangle.

2. Carefully transfer the cake from the pan to a working

area. You will need

someone's help on this one,

as its easier if you carefully hold the parchment paper

with the cake up and

someone is pulling the pan.

3. Once the cake was

transferred on a working

area, place the cardboard

one inch from the left corner

and cut a rectangle. Repeat

moving to the right, you will

end up with 3 rectangles.

Using a cake leveler, level the top of the rectangles.

4. Transfer the cake edges and removed tops to a medium

bowl and crumble with your

hands. Set aside as that is

what we will be using for the

cake truffles. Using a cake

lifter, transfer one of the

rectangles to a flat rectangle platter, that is our first layer.

5. Spoon dollops of milk

chocolate whipped ganache

onto the cake and spread it

evenly, make the layer as

thick as you want, you must

have just a little chocolate

whipped ganache leftover.

6. Top with another cake

rectangle and top it with

white chocolate whipped

ganache. Top with the final

layer, if you have chocolate

whipped ganache left spread

it on the top layer.

7. Coat the sides and top of the cake with a thick layer of

chocolate frosting and

refrigerate to set the frosting.

8. Cake Truffles:

9. Mix cake truffles with

chocolate ganache in a bowl

using a fork until well

combined, you can make

small golf ball sized cake balls and place them on

parchment paper and

refrigerate until firm.

10. Or you can use a silicone petit four cakes or truffles

form, press the cake truffle

batter which is soft at this

point into the form,

refrigerate for a few hours

and when ready remove from

silicone form and top the

cake.

11. In a medium bowl set over a medium saucepan of

simmering water, melt the

dark chocolate. Remove from

the heat and set aside for a few minutes to cool down.

Pour the melted chocolate

over the cake truffles and

cake.

12. When serving the cake run a knife thru how water before

slicing it while the cake is

cold, and let the slices come

to room temperature before

serving.

PEANUT BUTTER

CHEESECAKE WITH

BROWNIE BOTTOM

LAYER

INGREDIENTS

FOR THE BROWNIES

1 package of Brownie Mix

15 peanut butter eggs or

cups

For the Cheesecake:

16oz cream cheese, at

room temperature

3 eggs

1 cup of sugar

2 cups creamy peanut butter

1 tbsp. vanilla extract

FOR THE CHOCOLATE GANACHE

1 Bakers Semi Sweet

Chocolate Bar

½ cup of heavy cream

TOPPINGS

2 small packages of peanut

M&Ms

1 small package of mini

peanut butter cups

INSTRUCTIONS

1. Preheat the oven to 325

degrees F , butter a 9″

springform pan and set

aside.

2. To make the brownies:

follow the instructions on

the box, once the batter is

prepared pour it into the

pan and cover with a layer

of peanut butter cups.

3. To make the cheesecake:

beat the cream cheese and

peanut butter together on

medium speed until smooth.

Add the sugar, vanilla

extract and continue to beat

on medium speed until well combined. Reduce the

speed to low and add the

eggs one at a time, beating

until combined after each

addition. Using a spatula,

scrape the bowl and mix on

low for another 30 seconds.

Pour the cheesecake filling

on top of the brownies &

PB cups.

4. Bake for 45 minutes to one hour or until the sides of the cheesecake are set and the

middle just slightly jiggles.

Turn of the oven, open the

door slightly and let the

cheesecake cool inside for one hour. Transfer the cake

to a wire cooling rack and

cool at room temperature

for 2 hours.

5. To make the ganache: Chop

the chocolate and place in a

medium bowl. In a sauce

pan, on medium heat, bring

the heavy cream to a boil,

pour over chocolate and stir

well until the chocolate is

melted and well combined

with the heavy cream. Pour

the mixture on top of the

cheesecake, using a spatula

distribute it evenly.

Decorate with mini peanut butter cups and peanut

M&M’s.

6. Refrigerate the cheesecake before serving for at least 4

hours or overnight, until

thoroughly chilled.

DARK AND WHITE

CAKE WITH

MASCARPONE &

CARAMEL

BUTTERCREAM

INGREDIENTS

FOR CAKE LAYERS

1 Vanilla Cake Mix

1 Triple Chocolate Cake

Mix

6 eggs

2 cups water

⅔ cups vegetable oil

4 tbsp butter, melted (to grease the pans)

FOR VANILLA MASCARPONE

BUTTERCREAM

2 sticks unsalted butter,

softened

4 oz chilled mascarpone

cheese

2 vanilla beans

2 cups confectioners sugar,

sifted

2 tbsp. heavy cream

1 cup fresh strawberries,

washed and sliced

FOR CARAMEL BUTTERCREAM

2 sticks unsalted butter,

softened

3 cups confectioners sugar,

sifted

½ cup caramel sauce

INSTRUCTIONS

FOR CAKE LAYERS

1. Preheat oven to 350°F.

2. Grease sides and bottom of 4 8inch foil pans with

butter. Flour lightly.

3. Open the vanilla mix, and

empty the box mix into a

medium bowl. Add 3 eggs,

1 cup water and ⅓ cup of

vegetable oil. Stir using a

spatula until well

incorporated. Divide the

mixture equally into 2 pans.

Set aside.

4. Open the chocolate mix,

and empty the box mix into

a medium bowl. Add 3

eggs, 1 cup water and ⅓

cup of vegetable oil. Stir

using a spatula until well

incorporated. Divide the

mixture equally into 2 pans.

5. Bake for 25-30min or until a toothpick inserted in the

middle of the cake comes

out clean, or with only a

few moist crumbs attached

to it, the cake is done.

6. Let the cakes completely

cool, when cooled using a

sharp kitchen knife level the

surface of the cakes.

FOR VANILLA MASCARPONE

BUTTERCREAM

1. Place softened butter into the bowl of a stand mixer

that has been fitted with the

paddle attachment. Turn the

mixer on a medium setting

and cream the butter until it

is smooth and has lightened

in color, about 2 minutes.

2. Add the mascarpone

cheese, specs from vanilla

beans and sugar ½ cup at a

time, beating 15 sec on

medium after each addition.

3. Add heavy cream one tbsp.

at a time, beating on

medium until desired

consistency is achieved.

4. Set the bowl aside and let the frosting chill for 30

minutes.

FOR THE CARAMEL

BUTTERCREAM

1. Place softened butter into the bowl of a stand mixer

that has been fitted with the

paddle attachment. Turn the

mixer on a medium setting

and cream the butter until it

is smooth and has lightened

in color, about 2 minutes.

2. Add sugar ½ cup at a time, and mix on medium until

well incorporated.

3. Add caramel, and mix until desired consistency is

achieved.

ASSEMBLE THE CAKE

1. On a cake stand, start with a leveled vanilla layer, top

with vanilla mascarpone

buttercream and fresh

strawberries, followed by a

chocolate layer topped with

caramel buttercream,

another vanilla layer topped

with vanilla mascarpone

buttercream and fresh

strawberries. Finish with a

top layer of chocolate cake,

cover the entire cake in

caramel buttercream.

Decorate with vanilla

mascarpone buttercream

and sprinkles.

BROWNIE

CHOCOLATE CAKE

WITH VANILLA

BUTTERCREAM

INGREDIENTS

FOR THE BROWNIE LAYERS

2 packages Brownie Mix

4 eggs

½ cup of water

¾ cup vegetable oil

FOR THE COCONUT FILLING

1 cup heavy cream

1 cup granulated sugar

3 egg yolks

5 tbsp. unsalted butter, cut

into small pieces

1 cup pecans, grinded

1½ cups unsweetened

coconut

FOR THE VANILLA BUTTERCREAM

1 cup unsalted butter/2

sticks, softened

4 cups confectioner’s sugar

1 vanilla bean

3 tbsp. heavy cream

pinch of salt

FOR THE CHOCOLATE GANACHE

8 ounces semisweet

chocolate, chopped

2 tbsp. light corn syrup 3 tablespoons unsalted

butter

1 cup heavy cream

INSTRUCTIONS

FOR THE BROWNIE LAYERS

1. Preheat oven to 350°F ,

325°F.

2. Grease bottom of 3 8inch

round pans with shortening

or cooking spray.

3. In a large bowl mix

brownie mix, eggs, oil and

water. Stir until well

blended. Spread evenly

into the greased pans and

bake immediately.

4. Brownies are done when

toothpick inserted 1 inch

from edge of pan comes out

clean. About 25 minutes.

Cool completely in pan on wire rack before

assembling the cake.

FOR THE COCONUT FILLING

1. Place the butter, pecans

and coconut in a large

bowl and set aside.

2. In a medium sauce pan, on

low/medium heat, stir

together the heavy cream,

sugar and egg yolks until

the mixture begins to

thicken and coats the back

of a spoon (180 degrees

F.). Pour the hot custard

immediately into the

pecan-coconut mixture and

stir until the butter is melted. Cool completely to

room temperature before

topping the brownie layers.

FOR THE VANILLA BUTTERCREAM

1. Place softened butter into the bowl of a stand mixer

that has been fitted with the

paddle attachment. Turn the

mixer on a medium setting

and cream the butter until it

is smooth, 2 - 3 minutes.

2. Add sugar, ½ a cup at a

time.

3. Add vanilla beans and a

pinch of salt and combine

until well-incorporated.

4. Add heavy cream a tablespoon at a time until

the frosting has reached the

preferred consistency.

FOR THE CHOCOLATE GANACHE

1. Place the chocolate, corn

syrup and butter in a

medium bowl. Heat the

cream in a small saucepan

over medium heat until it

just begins to boil. Remove

from heat and pour over the

chocolate. Let stand one

minute, then stir until

smooth. Cool to room

temperature.

ASSEMBLE THE CAKE

1. Remove the brownie layers

from the pans. Set the first

cake layer on a cake plate.

2. Spread with a generous

amount of buttercream first

and add top the buttercream

with ¾ cup of the coconut

filling over the cake layer,

making sure to reach to the

edges.

3. Set another cake layer on

top and repeat with all three

layers including the top one.

4. Ice the sides with the

chocolate ganache, add

coconut topping to the

middle, and create a border with Ferrero chocolates.

FRENCH CAKE

WITH BLUEBERRIES

INGREDIENTS

CUSTARD CAKE FILLING

2 cups (500 grams) heavy

cream

3½ tablespoons (50 grams)

butter

1 teaspoon vanilla extract

¾ cup (100 grams) all-

purpose white flour

1¼ cups (250 grams)

white granulated sugar

2 whole large eggs + 2 egg

yolks

½ teaspoon salt zest of one lemon

1¾ cups (550 grams) of

blueberries

Extra butter for the mold

BISCOFF CRUST

3 cups (750 grams) biscoff

crumbs

10 tablespoons (140

grams) unsalted butter,

melted

⅔ cup (85 grams)

granulated sugar

Blueberry Sauce:

6 cups fresh blueberries

(frozen work too)

1½ cups (375 ml) water

1½ cups (300 grams) sugar 6 tablespoons cornstarch,

mixed with 6 tablespoons

cold water

2 tablespoons vanilla

extract

MASCARPONE LEMON

BUTTERCREAM

1 sticks (113 grams) of

butter, softened

5 oz. (140 grams)

mascarpone cheese,

chilled

2½ cups (225 grams)

powdered sugar

zest of one lemon

pinch of salt

INSTRUCTIONS

CUSTARD CAKE FILLING

1. In a large bowl, whisk by

hand until well combined

eggs, egg yolks, flour, sugar, lemon zest and salt. Set

aside.

2. In a small sauce pan, place heavy cream on medium heat

until it starts to boil, remove from heat and mix in vanilla

extract.

3. Slowly pour ⅓ of the heavy cream into the egg mixture

and whisk constantly. Do not

pour all the heavy cream at

once, since the high

temperature will make the eggs cook.

4. Slowly pour the ½ of the

remaining heavy cream,

whisk until combined.

Repeat with the remaining

boiled heavy cream.

5. Cover the bowl with a

plastic wrap and let it cool

on the counter for 20

minutes, before transferring

to the fridge for one hour.

BISCOFF CRUST

1. Preheat oven to 350F.

2. In a food processor or

blender to grind the biscoff

cookies until you get 3 cups

of crumbs.

3. Mix the crumbs with melted butter and granulated sugar

with a rubber spatula in a

medium bowl until

combined.

4. Press the mixture into the bottom of a 10inch spring

form cake pan and slightly

up the sides. Make sure it is

tight and compact, otherwise

the custard will leak.

5. Pre-bake the crust for 7

minutes at 350°F (177°C),

before adding the custard

filling.

6. Note: For a no-bake dessert,

chill the crust for 2 hours before using in your recipe.

7. Butter the edges of the

spring form pan. Place the

blueberries on the biscoff

crust.

8. Remove the custard from the fridge and pour it into the

pan. Bake for 50 minutes,

until golden brown.

9. Remove cake from the oven

and place on a wire rack to

cool completely.

10. Blueberry Sauce:

11. The sauce can be made

while the cake is cooking or

many days in advance.

12. In a large saucepan over medium heat, combine

blueberries, water and sugar.

Stir frequently, but careful

not to crush the berries,

bring to a low boil.

13. In a small bowl, mix the

cornstarch with cold water

until combined.

14. Slowly stir the cornstarch into the blueberries, careful

not to crush them. Simmer

until the homemade

blueberry sauce is thick

enough to coat the back of a

metal spoon, about 10

minutes.

15. Remove from heat and gently stir in vanilla.

16. If making the buttercream frosting, let the sauce cool

completely before topping

the cake.

17. Note: this makes a lot of sauce, save the rest for other recipes, or cut it in half.

18. Mascarpone Lemon

Buttercream:

19. Place softened butter and mascarpone into the bowl of

an electric stand mixer that

has been fitted with the

whisk attachment. Turn the

mixer on a medium setting

and cream until it smooth and combined, 2 - 3 minutes.

20. Add sugar, ½ a cup at a time.

Add lemon zest and a pinch

of salt and whisk until well-

incorporated.

21. If the frosting is too thick add heavy cream one

tablespoon at a time until it

has reached the desired

consistency.

22. Top the cooled cake with the lemon mascarpone

buttercream, and pour the

cooled blueberry sauce on

top of the frosting.

STRAWBERRY

CREAM CREPE

CAKE

INGREDIENTS

FOR CREPES

4 large eggs

1½ cups milk

1 cup water

2 cups flour

6 tablespoons melted

butter

4 tablespoons sugar

1 teaspoons vanilla extract

or 3 vanilla beans

Butter - coat the pan

between making each crepe

3 - 4 cups of fresh

strawberries,

sliced

FOR THE MASCARPONE

BUTTERCREAM

1 stick of butter, softened

at room temperature

6 oz mascarpone cheese,

chilled

2 cups powdered sugar

1 vanilla bean

pinch of salt

FOR THE CHOCOLATE GANACHE

8 ounces semisweet

chocolate, chopped 2 tbsp. light corn syrup

3 tablespoons unsalted

butter

1 cup heavy cream

INSTRUCTIONS

FOR THE CREPES

1. Place all the liquid

ingredients in a blender and

mix on low - medium speed.

If you don't have a blender

just whisk by had until well

combined. Add flour one

cup at a time and mix/whisk

until well combined. Place

batter in the refrigerator for at least 1 hour.

2. Place an 8-inch non-stick

pan on low heat and when

hot and add a little butter to coat it (less than half of a

tablespoon).

3. Pour ⅓ cup of crepe batter into the center of the pan and swirl to spread evenly.

Cook for roughly 30 seconds

or until the edges of the

crepe appear loosened from

the pan.

4. Flip the crepe and cook for another 10 seconds, until

slightly golden brown.

5. Remove crepe and stack on

a plate. Continue with the

remaining batter and stack

crepes on the plate.

6. When done cooking cover

the crepes with a kitchen

towel to avoid the edges

from drying out.

FOR THE MASCARPONE

BUTTERCREAM

1. Place softened butter and

mascarpone into the bowl of

an electric stand mixer that

has been fitted with the

whisk attachment. Turn the

mixer on a medium setting

and cream until it smooth

and combined, 2 - 3 minutes.

2. Add sugar, ½ a cup at a

time. Add vanilla beans and

a pinch of salt and whisk

until well-incorporated.

3. If the frosting is too thick add heavy cream one

tablespoon at a time until it has reached the desired

consistency.

4. Refrigerate for 30

minutes before

assembling the cake.

FOR THE CHOCOLATE GANACHE

1. Place the chocolate, corn

syrup and butter in a medium

bowl. Heat the cream in a

small saucepan over

medium heat until it just

begins to boil. Remove from

heat and pour over the

chocolate. Let stand one

minute, then stir until

smooth. Cool to room

temperature before assembling the cake.

ASSEMBLE THE CAKE

1. Take one crepe from the

stack, place on a flat

surface, using a soup spoon,

take 1 - 2 spoons of

chocolate ganache, place it

in the center of the crepe and coat it avoiding the edges, it should be covered in

chocolate ½ inch from the

edges.

2. In a line, place the

strawberries in the middle

of the crème on top of the

chocolate ganache, from one edge to the other.

3. From your side, flip the

bottom of the crepe to cover

the strawberries, secure

with your hand just where

the strawberries are (like

you would do when rolling

sushi) and roll into a tube.

4. Place the filled crepe on the bottom of a glass baking

pan, starting from one side,

not the middle.

5. Repeat this technic with the rest of the crepes until the

bottom of the pan is

covered. This is your first

layer.

6. Now, cover your crepe layer with a good amount of

mascarpone buttercream,

even it out. Start filling the rest of the crepes and

stacking them on top of the

cream, your second layer

must be smaller than the first one, aiming for a pyramid.

7. Once you are done with your layers pour the leftover

chocolate ganache on top of

the cake.

8. Refrigerate the cake for at least 3-4 hours or overnight

before serving.

STRAWBERRY,

CHAMPAGNE &

ROSE CAKE

INGREDIENTS

FOR THE SPONGE

125g unsalted butter,

softened

400g caster sugar

350g plain flour

3 tsp baking powder

¼ tsp

salt

350ml milk

3 medium eggs

1 tsp vanilla extract

FOR THE SYRUP

140g caster sugar

1 tsp rose

water

FOR THE DECORATION

400g white chocolate

5 Waitrose British

Strawberries

Dr Oetker Hot Pink Gel

Food Colour

Waitrose Cooks’

Homebaking Freeze Dried

Strawberries and Cooks’

Ingredients Rose Petals

FOR THE BUTTERCREAM FILLING

250g unsalted butter,

softened

500g icing sugar

125ml Champagne or

Prosecco

6 tbsp Waitrose Duchy

Organic Strawberry

Preserve

INSTRUCTIONS

1. Grease and line 3 x 20cm

round baking tins with

baking parchment, and

preheat the oven to 170ºC,

gas mark 3.

2. Place the butter, sugar,

flour, baking powder and

salt into the bowl of a stand

mixer with paddle

attachment. Mix on low

until all the butter is rubbed into the dry mixture and it

has a sandy texture.

3. In a small jug, beat together the milk, eggs and vanilla.

Keeping the mixer on a low

speed, pour the mixture down the side of the flour

and butter bowl. When all

the liquid has been added,

beat on a high speed for 2

minutes until it is light and

fluffy.

4. Divide the mixture evenly

between the prepared tins

and bake in the preheated

oven for 25-30 minutes

until golden brown.

5. While the cake is baking,

place the sugar into a

saucepan with 100ml of

water and bring to the boil.

Simmer for 2 minutes, then

remove from the heat and stir in the rose water.

6. When the cakes are

cooked, leave them to cool

in the tins for 10 minutes,

then liberally brush with

the cooled rose syrup.

Leave to cool completely.

CHOCOLATE DECORATIONS

1. Melt the chocolate over a

bowl of simmering water

until smooth. Dip the

strawberries into the

chocolate and place them

onto baking parchment to

set.

SHARDS

1. Take a quarter of the

remaining white chocolate

and mix in the food

colouring until it is one

uniform colour, then

transfer this mixture into a

piping bag.

2. Pour the rest of the white chocolate into a large,

lined baking tray, then

drizzle with the pink

chocolate and scatter over

dried strawberries and

rose petals.

3. Leave to set at room

temperature for 30 minutes,

then score 12 large triangles into it with a

sharp knife. Chill until

completely solid.

FOR THE BUTTERCREAM

1. Beat the soft butter and

icing sugar in a stand mixer

until it clumps together.

2. Add the Champagne, a few

tablespoons at a time, until

the icing loosens up and

becomes fluffy. Beat on a

high speed for 3-4 minutes

to get air in.

ASSEMBLE THE CAKE

1. Place the bottom layer of

sponge onto a large plate.

2. Spread the top with

buttercream and 3 tbsp

strawberry jam, repeat

with the second layer of

sponge, then add the third

on top.

3. Cover the whole cake with

a thin layer of buttercream,

then place in the fridge for

20 minutes to solidify.

Then, using a large palette

knife, coat the chilled cake

with more buttercream to

achieve a smooth, clean

finish.

4. Arrange the chocolate

shards and strawberries on

top, then sprinkle over

some dried berries and

rose petals.

CHOCOLATE &

POMEGRANATE

LAYER CAKE

INGREDIENTS

FOR THE LAYERS

200g plain flour

70g cocoa powder

1 tsp bicarbonate of soda

1 tsp baking powder

¼ tsp salt

120ml sunflower oil

340g caster sugar

2 medium Eggs

200ml pomegranate juice

FOR THE GANACHE

200g butter

280g dark chocolate (60-

70% cocoa solids),

chopped

2 tbsp golden syrup

250ml double cream

110g pack pomegranate

seeds, to decorate

INTRUCTIONS

1. Preheat the oven to 180°C, gas mark 4. Grease and

line the bases of 3 x 20cm

tins with baking parchment.

2. Combine the flour, cocoa

powder, bicarbonate of

soda, baking powder and

salt together in a bowl. In a

separate bowl, whisk

together the oil, sugar and

eggs until smooth.

3. Add the pomegranate juice

and the flour mixture to the

oil, sugar and egg mixture.

Pour in half the juice, and

then add half the flour, then the remaining juice and the

remaining flour. Make sure

you mix well after each

addition to avoid any

lumps.

4. Divide the mixture between the 3 tins and bake in the

preheated oven for 20-25

minutes, or until the cakes

are springy to touch and,

when inserted, a skewer

comes out clean. Leave to

cool in the tins for 10

minutes, then transfer to a

wire rack to cool

completely.

FOR THE GANACHE

1. Place the butter, chocolate and golden syrup into a

heatproof bowl over a

pan of boiling water. Stir

until the

mixture is melted and

smooth – about 7-8

minutes. Pour in the

double cream and mix until

combined, then place into

the fridge and chill until

cool but not set – about 35-

40 minutes. Use an electric

hand whisk to whip the

ganache until it turns from

dark to pale brown – about

2-3 minutes.

ASSEMBLE THE CAKE

1. Place one layer of the

sponge on to a plate and

spread with quarter of the

ganache. Top with the

second layer of sponge and

another quarter of the

ganache.

2. Add the final layer of

sponge. Crumb coat the top

and sides of the completed

cake with a thin layer of

ganache.

3. Place in the fridge for

around 30 minutes to set.

Cover the cake with the

remaining ganache and then top with the pomegranate

seeds.

CHOCOLATE

CINNAMON CAKE

INGREDIENTS

225 g organic butter

225 g organic golden

caster sugar

4 Range Medium Eggs

175 g organic self raising

flour

1 tsp baking powder

50 g Cocoa Powder

1 tsp ground cinnamon

½ x 265g jar

150ml double cream,

whipped

Extra cocoa for dusting

INSTRUCTIONS

1. Preheat the oven to 180C,

gas mark 4.

2. Place the butter, sugar and eggs together in a large

mixing bowl. sift in the

flour, baking powder,

cocoa and cinnamon and

beat until thoroughly

mixed.

3. Spoon into 2 greased and

base-lined round 20cm

sandwich tins and levels

the surface.

4. Bake for 30 minutes until

well risen and a metal

skewer emerges clean from

the centre of the cakes.

5. Turn out and cool on wire

racks.

6. Sandwich the 2 cakes

together with the damson

jam and whipped cream

and dust with cocoa.

CHOCOLATE

GANACHE CAKE

INGREDIENTS

FOR THE FILLING

150g Country Life Butter

150g Sugar

200g plain chocolate,

broken into small chunks

200g ground almonds

6 medium Free Range

Eggs, separated

4 tbsp brandy or milk

FOR THE GANACHE

200g plain chocolate

200ml double cream

INSTRUCTIONS

1. Preheat the oven to 150°C, gas mark 2. Base line 2 x

20cm sandwich tins

with non-stick baking

parchment.

2. Melt the butter, sugar and chocolate in a pan until

melted. Cool slightly

and fold in the almonds,

egg yolks and brandy or

milk.

3. Whisk the egg whites until they hold stiff peaks and

fold into the

chocolate mixture. Pour

into the tins and bake

for 40-45 minutes until firm. Cool slightly before

turning out onto wire

racks. Discard the paper

and allow to cool.

4. Meanwhile, make the

ganache by melting the

chocolate and cream in

a bowl over a pan of

simmering water until

melted. Whisk until glossy

and thickened and allow to

cool.

5. Place one half of the cake upside down on a serving

plate, spread with ¼ of

the ganache and put the

other cake on top. Spread the rest of the ganache on

the top and sides with a

palate or round bladed

knife until smooth and

shiny.

CHOCOLATE

PISTACHIO CAKE

INGREDIENTS

100g pack pistachio nuts

200g bar White Chocolate,

chopped

450ml essential Waitrose

Double Cream

250g tub ricotta cheese

2 tsp vanilla bean paste or

extract

330g Double Chocolate

Loaf

3 tbsp Kirsch, optional

200g bar Plain Chocolate,

chopped

2 tbsp golden syrup INSTRUCTIONS

1. Put the nuts in a heatproof bowl and cover with

boiling water. Leave to

stand for 30 seconds, then

drain well and tip the nuts

onto several sheets of

kitchen paper. Cover with

more layers of paper and

rub under the palms of your

hands to release the skins.

2. Peel away the skins.

Roughly chop the nuts,

either by hand or in a food

processor.

3. Put the white chocolate and

100ml of the cream in a heatproof bowl over a pan

of gently simmering water.

Leave until melted, stirring

occasionally. Remove from

the heat and beat in the

ricotta and vanilla.

4. Slice the cake as thinly as possible. Arrange a third of

the slices in a base-lined

20cm spring-release or

shallow, loose-based cake

tin, cutting the slices to fit.

Drizzle with 1 tbsp of the

Kirsch, if using.

5. Whip a further 200ml of the cream until firm, and stir

into the white chocolate mixture, along with all but

2 tbsp of the nuts.

6. Spread half the mixture in the tin and level the

surface. Arrange half the

remaining cake slices on

top and drizzle with

another tbsp of the Kirsch.

Spread with the remaining

filling, then the remaining

cake slices and Kirsch.

7. Cover and chill for at least 2 hours.

8. Melt the plain chocolate in a heatproof bowl over a

saucepan of simmering

water.

9. Remove from the heat and

add the golden syrup, then

the remaining 150ml of

cream, stirring until

smooth. Leave until cooled

but not thickened. Run a

knife around the edges of

the cake and release the

cake from the sides of the

tin.

10. Invert onto a serving plate and peel away the lining

paper.

11. Spread the chocolate

mixture over the top and

sides with a palette knife

and scatter with the reserved nuts.

FLOURLESS

CHOCOLATE

PRALINE CAKE

INGREDIENTS

175g unsalted butter,

softened, plus extra for

greasing

100g whole blanched

hazelnuts

175g caster sugar

200g dark chocolate (70%

cocoa), chopped

5 eggs, separated

½ tsp salt

INSTRUCTIONS

1. Preheat the oven to 180˚C, gas mark 4.

2. Grease a 23cm cake tin and line with baking parchment.

3. Put the hazelnuts in a

roasting tray and roast for

10 minutes until golden. Set

aside and, once cool, blitz

in a food processor with

25g sugar until finely

ground.

4. Meanwhile, melt the

chocolate in a bowl set

over a pan of barely

simmering water.

5. Using electric beaters,

cream the butter and 100g sugar in a bowl for 5

minutes, until pale and

fluffy. Beat in the egg yolks

one at a time, then the

melted chocolate and salt.

Fold through the ground

hazelnuts.

6. Reduce the oven to 160˚C,

gas mark 2.

7. In a separate bowl, whisk

the egg whites to stiff

peaks. Whisk in the

remaining 50g sugar until

stiff and glossy. Stir 1/ the 3

egg white into the

chocolate mixture to

loosen, then carefully fold in the remaining egg white,

a third at a time, trying to

retain as much air as

possible. Carefully tip into

the tin, gently smooth the

top and bake for 50-55

minutes until just set.

8. Cool in the tin for 20

minutes, then remove the

sides (leave the base on)

and cool completely on a

wire rack.

FLOURLESS

CHOCOLATE AND

ALMOND CAKE

INGREDIENTS

FOR THE CAKE

265g Waitrose Belgian

dark chocolate

6 eggs, 5 separated + 1

whole

210g caster sugar

150g ground almonds

FOR THE TOPPIN

3 tbsp apricot jam

120ml double cream

120g Waitrose Belgian dark chocolate

INSTRUCTIONS

CAKE LAYERS AND FILLING

1. Pre-heat your oven to

180°C, gas mark 4.

2. Grease and base line a

21cm round loose bottom

cake tin.

3. Melt the chocolate in a

bowl over a pan of

simmering water and then

allow to cool a little.

4. Whisk the egg whites in a

large bowl until stiff.

5. In another bowl using an

electric whisk, beat the

egg, egg yolks and sugar

together until thick and

pale. The mixture should leave a trail on the surface

when the beaters are lifted.

6. Whisk the ground almonds,

melted chocolate and 1tbsp

of egg white into the egg

yolk mixture. Using a metal

spoon carefully fold the

remaining egg whites into

the chocolate mixture. Pour

the mixture into the

prepared tin.

7. Bake for 45-50 minutes,

until the crust that forms on

top of the cake is firm and

the sides shrink away from

the tin.

8. Leave the cake to cool in the tin for at least 10

minutes. Then turn it out,

upside down onto a clean

tea towel on a wire rack.

9. Remove the parchment

from the cake and leave to

cool completely. Turn the

cake the right way up on

the rack and remove the tea

towel.

10. Gently heat the jam and

brush it evenly over the top

and sides of the cake.

TOPPING

1. Melt the cream and chocolate in a bowl over a

pan of simmering water.

Stir occasionally until

smooth and glossy. Allow

to cool so the topping

begins to thicken, but don’t

let it set.

2. Pour onto the centre of the cake and allow it flow

over the top and the sides

of the cake.

3. Use a palette knife to

spread around the sides

and completely coat the

cake. Leave to set before

serving.

BLACK FOREST

CAKE

INGREDIENTS

FOR THE SPONGE

8 large Eggs

2 large Egg yolks

200g golden caster sugar

1 tbsp vanilla bean paste

90g cocoa powder

Pinch of salt

FOR THE CHOCOLATE ICING

35g cocoa powder

120g golden syrup Pinch salt

100g plain chocolate,

finely chopped

25g unsalted butter

FOR THE FILLING AND TOPPING

250g jar Opies Black

Cherries With Kirsch

4 tbsp kirsch

600ml double cream

50g icing sugar, sifted

2 tsp vanilla bean paste

8-10 whole cherries with

stems

25g pack Dark Chocolate

Curls

INSTRUCTIONS

1. Preheat the oven to 180°C, gas mark 4.

2. Grease and line two 23cm

round cake tins with baking

parchment.

3. Separate the eggs and

combine the yolks (plus

extra yolks), sugar and

vanilla bean paste in a

large bowl. Use an electric

hand whisk to whisk until

pale and doubled in

volume. Sift over the cocoa

powder and fold in. In a

clean bowl, whisk the egg

whites and salt to stiff

peaks then carefully fold into the egg yolk mixture.

4. Divide between the lined

tins and bake for 30

minutes. Cool on a wire

rack. Cut each cake in half

horizontally.

5. For the icing, put the cocoa powder, syrup and salt into

a saucepan with 125ml hot

water, whisk until smooth

then bring to the boil.

Reduce the heat to a

simmer and cook for 2

minutes, whisking

constantly, until smooth and

glossy. Remove from the

heat and whisk in the chocolate and butter until

smooth. Set aside to cool.

6. Drain the cherries,

reserving the syrup, and set

aside. Pour the syrup into a

saucepan, bring to the boil

and reduce by two thirds.

Remove from the heat and

stir in the kirsch.

7. Whip the cream, icing

sugar and vanilla to soft

peaks then fold in the

drained cherries.

ASSEMBLE THE CAKE

1.

Put a small spoonful of cream onto a serving plate

or cake stand and lay a

sponge on top. Spoon over

a quarter of the kirsch

syrup, spread over a thin

layer of the chocolate icing

and top with a third of the

cream. Repeat this layer

with the next two sponges.

Top with the final sponge,

soak with the remaining

syrup and spread over the

remaining icing. Top with

the fresh cherries and

chocolate curls. Chill for 1

hour before serving.

VELVET MOCHA

CHEESECAKE

INGREDIENTS

85 g unsalted butter

250 g double chocolate

cookies, crushed

4 eggs

150 g caster sugar

1 vanilla pod, split

400 g full fat cream cheese

300 g light cream cheese

2 tbsp cornflour, sifted

300 ml creme fraiche

2 tbsp hot coffee

350g dark chocolate, 300g

melted, 50g chopped

5 tbsp golden syrup 2 tbsp cocoa powder

2 tsp instant coffee

granules

INSTRUCTIONS

Preheat the oven to

180C/gas 4.

Melt 70g butter and mix

with the crushed cookies;

press into a base-lined

23cm springform tin. Bake

for 10 minutes until just

firm. Leave to cool

slightly, then wrap the tin

in two large sheets of

tinfoil, double-wrapping it

around the outsides (it

needs to be watertight), but

leaving the top open.

To make the cheesecake,

whisk the eggs with the

sugar for several minutes, until thick and airy. Scrape

in the vanilla pod seeds;

beat in all the cream

cheese, the cornflour,

crème fraîche, coffee and

melted chocolate; pour into

the tin.

Set the cake tin in a large

roasting tin or dish. Pour

boiling water into the

roasting dish to reach

halfway up the cake tin.

Bake for about 1 hour 20

minutes until just firm.

Turn the oven off and leave

for 15 minutes

Meanwhile, make the sauce. In a pan, melt the

syrup, 15g butter, cocoa,

coffee granules and

chopped chocolate over a

very low heat with 80ml

water. Whisk together until

smooth. Keep in the fridge

for up to 1 week and warm

through gently before

serving

Chill the cheesecake

overnight, or for up to 4

days, before serving with a

drizzle of chocolate sauce

FLOURLESS

CHOCOLATE CAKE

INGREDIENTS

250g soft unsalted butter,

plus extra for greasing

100g roasted chopped

hazelnuts

365g light brown

muscovado sugar

300g 70% dark chocolate,

broken into pieces

50g ground almonds

85g cocoa powder

6 large Eggs, lightly

whisked

1 tsp vanilla bean paste or

1 vanilla pod, split and seeds scraped out

1 heaped tsp sea salt

190g fresh raspberries, to

serve

INSTRUCTIONS

1. Preheat the oven to 180°C, gas mark 4.

2. Grease and line the sides

and bottom of a 23cm

loose-bottomed cake tin.

3. Grind the hazelnuts with 1

tsp of the sugar in a small

food processor to a

fine powder.

4. Gently melt the butter and chocolate in a large bowl

over a pan of simmering

water. Remove from the

heat and stir to combine.

Add the sugar, gently

whisk until there are no

lumps, then fold in the ground almonds and

hazelnuts and cocoa

powder. Gradually add the

eggs, vanilla paste and salt,

giving it all a good stir.

5. Pour the batter into the

prepared tin and bake in

the oven for 35 minutes.

Remove and leave to cool

for 20 minutes in the tin

before carefully removing

from the tin to cool.

6. Top with fresh raspberries.

Serve in slivers with a

dollop of crème fraîche, if

you like, and an espresso

or glass of amaretto on the side.

INSTRUCTIONS

1. Make the cake: Preheat the oven to 350 F. Spray three

6-inch round cake pans (or

two 8 inch pans) with

baking spray and line

bottoms with parchment

paper.

2. In the bowl of a stand

mixer, beat together the

eggs, sugar and vanilla

until it has tripled in

volume - about 10 minutes.

Mixture should be thick,

creamy and pale. Add the

lemon zest.

3. Sift the flour and salt

(preferably three times) into a separate bowl or a

large parchment paper on

the counter. Stir into stand

mixer using a plastic or

metal spoon, preferably in

batches.

4. Add the melted butter and

gently fold it in to the cake

batter mix.

5. Divide the batter evenly

between the pans and

gently smooth the tops. Tap

the cake pans on the

counter to remove any air

bubbles.

6. Bake in preheated oven for

21-25 minutes or until the sponges are evenly golden

and come away from the

sides of the baking pans.

7. Allow the cakes to cool in their pans for 10 minutes.

After 10 minutes, turn them

onto the wire rack carefully

and allow the cakes to cool

completely.

8.

Meanwhile, make the

whipped cream: In a small

pan, combine gelatin and

cold water and allow to sit

for 5 minutes until thick.

Place over low heat,

stirring constantly, just until the gelatin dissolves.

9. Remove from heat and

allow to cool slightly (but

do not let it to set).

10. Using a stand mixer, whip the heavy cream with the

icing sugar until soft peaks

form.

11. While slowly beating, add the gelatin to the whipping

cream. Whip at high speed

until stiff peaks form.

ASSEMBLE THE CAKE

1. Place your first layer of

cake on top of a cardboard

circle, serving plate or

cake stand.

2. Spoon a generous layer of

whipped cream and spread

evenly using an offset

spatula.

3. Place an even layer of

sliced strawberries and

berries on top of the

whipped cream.

4. Add the second layer of

cake and repeat until all of

the layers are on the cake.

5. For the top layer, spread on with a generous layer of

whipped cream and spread

evenly using an offset

spatula.

6. Garnish with fresh strawberries, blueberries

and blackberries. Dust with

powdered sugar.

CHEESECAKE

BROWNIES

INGREDIENTS

1 boxed brownie mix or homemade brownie recipe

8 ounces cream cheese, softened 2 tbsp butter, softened

1 tbsp cornstarch

14 ounces sweetened condensed

milk

1 egg

1 tsp vanilla extract

16 ounce container chocolate

frosting

INSTRUCTIONS

1. Preheat oven to 350oF. Grease a 9x13 baking dish with nonstick cooking spray.

2. Prepare brownie mix according to directions on package. Pour batter in the baking dish.

3. Beat the cream cheese, butter, and cornstarch until fluffy. Gradually beat in the sweetened condensed milk, egg, and vanilla until smooth. Pour cream cheese mixture over the

brownie batter.

4. Bake for 45 minutes. Allow to cool.

Spread frosting over top. Store covered in the refrigerator.

MUDSLIDE CAKE

INGREDIENTS

FOR CAKE

2 cups granulated sugar

2 large eggs, room temperature 1 cup hot water

1/2 cup unsweetened cocoa powder 1 teaspoon instant coffee

1 teaspoon salt

2 1/2 cups sifted all-purpose flour 2 teaspoons baking soda

1 teaspoon baking powder

1 cup vegetable oil

1 cup buttermilk, room temperature 1 tablespoon vanilla extract

FOR FILLING

1/2 teaspoon gelatin

2 cups heavy cream, cold

1/2 cup confectioners sugar

4-5 tablespoons bourbon, to taste For Ganache

6 ounces chopped semisweet

chocolate

1/2 cup heavy cream, room

temperature

FOR GARNISH

1 cup chopped or crumbled

chocolate wafer or sandwich

cookies

INSTRUCTIONS

1. Preheat oven to 350 degrees F. Line the bottoms of 3 9-inch round cake pans with parchment paper; butter parchment and sides of pan.

2. In a large mixing bowl or the bowl of a stand mixer fitted with a whisk attachment, beat sugar and eggs on high speed for 2 to 3 minutes until lightened in color.

3. Combine the hot water, cocoa powder, instant coffee, and salt; stir to combine. With mixer on low

speed, slowly pour into mixer bowl.

Continue to mix on low speed until incorporated.

4. Add flour, baking soda, and baking

powder and mix on low speed until just incorporated. Mix in oil, buttermilk, and vanilla, scraping down the sides of the bowl as

necessary. Do not overmix. The batter will be quite thin.

5. Divide batter among prepared pans.

Bake for 22 to 25 minutes or until a toothpick inserted near the center comes out clean.

6. Let cool on wire racks. If necessary, run a thin metal knife around the edges of the pans to loosen, then invert onto wire racks. Cakes should come out cleanly. Let cool

completely. At this point you can wrap cakes in plastic wrap and seal

inside zip-top bags, store in the freezer overnight or until ready to use.

7. To prepare whipped cream, fill a small dish with 2 tablespoons cold water. Sprinkle over gelatin and let sit for 5 minutes to soften.

Microwave for 5 seconds to melt, stirring gently to smooth out any chunks, then set aside to cool.

8. In a cold metal mixing bowl, whip cream on high speed until frothy. Add sugar and cooled gelatin and

continue to whisk until cream holds soft peaks. Add bourbon to taste and whisk until cream holds stiff peaks.

Refrigerate until ready to use.

9. To prepare ganache, combine chopped chocolate and cream in a microwave-safe bowl. Microwave on half power for 15 seconds at a time, stirring well after each interval.

Continue to microwave until

chocolate is just melted; the residual heat of the mixture should be enough to melt it completely. Let cool until slightly thickened but still pourable.

If the ganache is on the thick side, whisk in a tablespoon or two of butter, cut into small cubes, to thin out the ganache as desired.

10. To assemble, place one layer on a cake stand or serving plate. Top with 1/3 of whipped cream, spreading to

within 3/4" of the edge. Drizzle with 1/3 of ganache, and sprinkle with crumbled cookies. Repeat with

second and third layers, finishing with the remaining whipped cream, ganache, and crushed cookies.

Refrigerate until ready to serve.

VEGAN CAKE

INGREDIENTS

1 1/2 cups almond milk

2 teaspoons apple cider vinegar 1 cup plus 2 tablespoons vegan granulated sugar

1/3 cup plus 2 tablespoons vegetable oil

1 tablespoon vanilla bean paste 1/4 teaspoon almond extract

2 cups unbleached all-purpose flour 3 tablespoons cornstarch

3/4 teaspoon baking soda

1 teaspoon baking powder

3/4 teaspoon salt

FROSTING

3/4 cup non-hydrogenated margarine 3/4 cup non-hydrogenated shortening 3 1/2 cups vegan powdered sugar 1 tablespoon pure vanilla extract pinch of salt

1/4 cup almond milk

INSTRUCTIONS

1. Preheat oven to 350 degrees, grease (2) 9-inch cake pans. In a large bowl, whisk together almond milk and vinegar and let stand 4 or 5

minutes.

2. Whisk in sugar, oil, almond and vanilla paste, and mix until frothy.

Sift together flour, cornstarch, baking soda, baking powder, and salt.

3. Add the flour mixture to the almond and vanilla mixture and blend until flour disappears. Don’t over mix!

Pour half of the batter into each 9

inch pan and bake for about 25

minutes, or until a toothpick inserted into the center of the cake comes out

clean. Cool completely before frosting.

4. In a mixer, add margarine and shortening and beat at medium speed for about 2.

5. Stir in powdered sugar, add vanilla extract and salt and beat on medium for 1 minute. Add almond milk

slowly until just spreadable.

TO ASSEMBLE

1. Place first layer on stand, cardboard round or platter and frost.

2. Add second layer and frost evenly and flat.

3. Decorate with raspberries, blueberries, lingonberries, and baby strawberries and a bit of mint.

GLUTEN FREE

BROWNIES

INGREDIENTS

23 oz almond flour

1 teaspoon salt

1 tablespoon cocoa powder

6 oz. dark chocolate, coarsely chopped

1 cup (4 oz.) coconut oil

1 cup coconut sugar

2 eggs

1 teaspoon vanilla extract

1 cup dark chocolate chips

INSTRUCTIONS

1. Preheat oven to 350oF. Line with parchment and lightly grease an 8x8”

baking pan.

2. In a medium bowl, whisk the almond flour, salt, and cocoa powder

together.

3. Put the chocolate and coconut oil in a large glass bowl and microwave for 30 seconds. Stir, and repeat until the chocolate and coconut oil are

completely melted and smooth. Add the coconut sugar. Whisk until completely combined. The mixture should be room temperature.

4. Add 2 eggs to the chocolate mixture and whisk until combined. Add the

vanilla and stir.

5. Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula, fold the flour mixture into the chocolate until just a bit of the flour mixture is visible. Fold in the chocolate chips.

6. Bake in preheated oven for 28-32

minutes or until a toothpick comes out with moist crumbs attached.

7. Cool brownies completely.

M&M’S BROWNIES

INGREDIENTS

1/2 cup butter, softened

2 cups brown sugar

2 eggs

2 teaspoons almond extract

1/2 teaspoon salt

2 teaspoons baking powder

1 3/4 cups flour

1/2 cup dark cocoa powder

1 1/2 cups mini M&M's candies, divided

INSTRUCTIONS

1. Beat the butter and sugar until creamy. Add the eggs and extract and beat again.

2. Stir together the salt, baking powder, flour, and cocoa powder. Slowly beat into the butter mixture until combined. Add 1 cup mini M&M's and stir gently.

3. Spoon into a greased 9x13 glass baking dish. Top with the remaining candies. Bake at 350 degrees for 25

minutes. Remove and let cool

completely before cutting.

CINNAMON

CHEESECAKE BARS

INGREDIENTS

CAKE

1 large egg

1 cup light brown sugar

1 cup natural sweetener/or sugar of choice

1 cup pure pumpkin puree, canned or homemade

1 cup oil

1 tablespoon honey

1 tablespoon vanilla extract

11 cups plain flour

1 tablespoon baking powder

11 teaspoons ground cinnamon Pinch of salt

1 cup white chocolate chips

CHEESECAKE

1x 250g | 8.8oz packet low fat/fat free cream cheese, at room temp 2 tablespoons flour

1 teaspoon ground cinnamon

4 tablespoons natural

sweetener/sugar of choice

INSTRUCTIONS

1. Preheat oven to 180c | 350F. Grease a 9x11-inch baking pan with cooking spray; line with baking/parchment paper and set aside.

2. In a large bowl, whisk the egg, brown sugar, sweetener/sugar,

pumpkin, oil, honey and vanilla until smooth and creamy.

3. Add the flour, baking powder, cinnamon and salt, and stir until just combined.

4. Fold through chocolate chips, set aside and make the cheesecake layer CHEESECAKE

1. Combine cream cheese, flour, cinnamon and sweetener/sugar in a

medium sized bowl, and beat until smooth.

ASSEMBLE

2. Pour the cake batter into prepared pan and evenly smooth the top lightly with a spatula.

3. Pour the cheesecake mixture over the top, and using the back of a knife, swirl small amounts of the blondie batter gently into the cheesecake mix until a marble effect is created on the top.

4. Bake for about 38 - 45 minutes, or until done. A toothpick inserted in the center should come out mostly

clean/slightly dirty, with a few moist crumbs but no batter. Allow cake to

cool in pan for at least 30 minutes before slicing and serving.

PUMPKIN &

CHOCOLATE CAKE

INGREDIENTS

PUMPKIN LAYER

1 cup sugar

1 cup canola oil

2 large eggs

1 cup all-purpose flour

1 tsp baking soda

1 tsp ground cinnamon

1 tsp baking powder

1 tsp salt

1 cup pumpkin purée

CHOCOLATE LAYER

6 Tbsp unsweetened cocoa

powder, plus more for pans cup all-purpose flour

cup sugar

1 tsp + pinch baking soda

tsp + pinch baking powder

tsp + pinch salt

1 large eggs

Tbsp buttermilk

6 Tbsp water

Tbsp canola oil

1 tsp vanilla extract

WHIPPED BROWN SUGAR ICING

• 7 Tbsp all-purpose flour

• 1 1 cup milk

• 1 1 Tbsp pure vanilla extract

• 1 1 cup salted butter, at room temperature

• 1 1 cup brown sugar, packed

• Pinch of salt

INSTRUCTIONS

1. Preheat oven to 350oF. Butter 2 – 8”

layer round pans. Dust one with flour and one with cocoa.

PUMPKIN LAYER

1 Combine sugar, canola oil and eggs in a mixing bowl; mix well.

2 Whisk flour, baking soda, cinnamon, baking powder and salt in another bowl.

3 Stir into oil mixture; beating well. Stir in pumpkin.

4 Pour into the flour prepared pan.

Bake for 35-40 minutes. Cool

completely before turning out.

CHOCOLATE LAYER

1 Combine cocoa, flour, sugar, baking soda, baking powder and salt into the bowl of a mixer. Beat on low until combined.

2 Add eggs, buttermilk, water, oil and vanilla. Increase speed to medium and beat until very smooth, about 3 minutes.

3 Pour into cocoa prepared pan.

Bake until set about 30-35 minutes.

Let cool completely before turning out.

4 When both layers are fully cooled, take the one pumpkin layer and cut it in half, then the one chocolate layer and cut it in half so you have 4 sections of cake. Frost

with Whipped Brown Sugar Icing alternating one chocolate section, pumpkin, chocolate and finish with pumpkin.

WHIPPED BROWN SUGAR ICING

1 In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens.

2 Remove from heat and let it cool to room temperature. Stir in vanilla.

3 While the mixture is cooling, cream the butter, sugar, and salt together until light and fluffy on medium high, about 3 minutes. Add the completely cooled milk mixture.

4 Beat for 5 minutes on medium-high to high until it looks like

whipped cream.

CHOCOLATE

BUNDT CAKE

INGREDIENTS

• 1/4 Dough from Chocolate Chip Cookies

• 1 C M&M's Milk Chocolate Harvest Candies

• 1 C Unsalted Butter, softened

• 2 C Sugar

• 2 Eggs

• Tbsp Cocoa Powder

• 2 tsp Vanilla Extract

• 1 C Sour Cream

• 2 tsp Baking Soda

• 2 1/2 C All-Purpose Flour

• 1/4 tsp Kosher Salt

• 1 C Boiling Water

• 1 Container Cream Cheese Icing

INSTRUCTIONS

1 Prepare chocolate chip cookies as directed in the original recipe, swapping out the chocolate chips for the 1 cup of M&M's. Reserve 1/4 of the dough, and wrap the rest in plastic and place in the fridge for later use.

2 Preheat oven to 325 degrees.

Grease a bundt pan with shortening or butter, then coat in an even layer of cocoa powder. Tap out the excess and set aside.

3 In a large mixing bowl beat the butter and sugar until light and fluffy, around 5 minutes. Beat in the eggs, one at time, until fully incorporated,

then mix in the cocoa powder, vanilla extract, and sour cream.

4 Whisk together the flour, baking soda, and salt and slowly add to the mixture.

5 Gently beat in the boiling water on low speed. Pour the batter into the prepared bundt pan.

6 Roll the cookie dough into small balls and plop them into the cake batter in the bundt cake, pressing down just slightly.

7 Bake for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

8 Allow the cake to cool for 10

minutes in the pan before flipping out

onto a cooling rack to cool completely.

9 Remove the lid and foil from the icing, then place in the microwave and heat for 15 second intervals until smooth and pourable. Slowly pour over cooled bundt cake, allow to set.

ANGEL CAKE

INGREDIENTS

• 13 cups sugar, divided

• 1 teaspoon salt

• 1 cup cake flour, sifted

• 12 egg whites

• 1 cup warm water

• 1 teaspoon vanilla extract

• teaspoons cream of tartar

• 1 can of vanilla frosting, optional

INSTRUCTIONS

1 Preheat oven to 350 degrees F.

2 In medium mixing bowl, combine half of the sugar with the salt and cake flour.

3 In a large mixing bowl, use a balloon whisk to thoroughly mix egg white, water, vanilla, and cream of tartar. After 2 minutes, switch to a hand mixer. Slowly add the

remaining half of the sugar sugar, beating continuously at medium speed.

4 Once you have achieved medium peaks, sprinkle enough of the flour mixture to dust the top of the fluffy egg whites. Using a rubber spatula to

gently fold in the flour mixture until almost fully incorporated.

5 Repeat until all of the flour mixture is incorporated into the egg whites. You want to mix in the flour in as few folds as possible.

6 Carefully spoon mixture evenly into an ungreased tube pan. Bake for 35 minutes.

7 Check that the cake is done by inserting a wooden skewer into the cake halfway between the middle tube and the outer wall..

8 Cool upside down in the pan on cooling rack for at least an hour. Run a knife around the outer wall of the pan to release the cake. Then run the

knife around the center tube and under the cake to finish releasing the cake from the pan.

RED VELVET CAKE

INGREDIENTS

CAKE BATTER

• 31 cups all-purpose flour

• 2 cups sugar

• 3 tablespoons unsweetened cocoa powder

• 2 teaspoons baking soda

• 3 teaspoon salt

• 13 cups buttermilk

• cups vegetable oil

• 3 large eggs

• 1 teaspoon distilled white vinegar

• 1 bottle liquid red food coloring

FROSTING

• 1 pound cream cheese, room temperature

• 1 cup butter, softened

• cups confectioners' sugar BLOODY GANACHE

• 12 ounces white chocolate bark

• 2 tablespoons heavy cream

• red food coloring

INSTRUCTIONS

1 To make cake, preheat oven to 350 degrees and spray 3 9-inch cake pans with baking spray with flour.

2 In a large mixing bowl combine flour, sugar, cocoa powder, baking soda, and salt.

3 In a medium bowl, whisk together buttermilk, vegetable oil, eggs, and vinegar.

4 With the mixer on low, add the buttermilk mixture to the flour mixture. Once all buttermilk mixture has been added, turn to medium speed and beat until smooth.

5 Add food coloring and beat until mixed evenly.

6 Divide batter evenly between the prepared pans and bake about 22 to 25 minutes. Let cool in pans for 10

minutes and then remove to wire rack to cool completely.

7 For frosting, beat cream cheese and butter with an electric mixer until smooth. Gradually beat in

confectioners' sugar.

8 Spread frosting between layers of cakes and on top and sides.

9 Refrigerate cake to firm up frosting before adding bloody

ganache.

10 Melt white chocolate bark with cream cheese in a heavy-bottomed pan over low heat, stirring

continuously.

11 Once melted, add food coloring to get desired color. Drizzle on top of cake to resemble blood.

LEMON AND

BLUEBERRY

CHEESECAKE

INGREDIENTS

BLUEBERRY SAUCE

2 cups fresh blueberries

½ cup water

½ cup sugar

2 tablespoons cornstarch,

mixed with 2 tablespoons

cold water

1 tablespoons vanilla

extract

CRUST

2 cups graham cracker crumbs

8 tablespoons unsalted

butter, melted

2 tablespoons granulated

sugar

CHEESECAKE FILLING

4 packages (8 oz.) cream

cheese, softened

1 cup sour cream

2 tablespoons cornstarch

3 eggs

1⅓ cups sugar

½ cup graham cracker

crumbs

juice of one meyer lemon

zest from one meyer lemon

INSTRUCTIONS

BLUEBERRY SAUCE

1. The sauce can be made while the cake is cooking or many

days in advance.

2. In a large saucepan over

medium heat, combine

blueberries, water and sugar.

Stir frequently, but careful

not to crush the berries, bring to a low boil.

3. In a small bowl, mix the

cornstarch with cold water

until combined.

4. Slowly stir the cornstarch into the blueberries, careful

not to crush them. Simmer

until the homemade blueberry sauce is thick

enough to coat the back of a

metal spoon, about 10

minutes.

5. Remove from heat and gently stir in vanilla.

6. Let the sauce cool at room temperature. Measure ½ cup

for your recipe, store the rest in jars in the fridge.

CRUST

4. In a large bowl, mix the

crumbs with melted butter

and granulated sugar with a

rubber spatula until

combined.

5. Press the mixture into the bottom of a 9inch spring

form cake pan and slightly

up the sides. Make sure it is

tight and compact.

6. Chill the crust for 15

minutes.

CHEESECAKE FILLING

10. Preheat oven to 325F.

11. In the bowl of an electric mixer fitted with the whisk

attachment beat cream

cheese on medium speed

until fluffy. Add the sugar,

cornstarch, lemon juice,

lemon zest and beat until

combined.

12. Add eggs, one at a time, beating until just combined

after each addition. On low

speed beat in sour cream just

until combined.

13. Remove crust from the

fridge and pour the batter

into the crust.

14. In circles pour the blueberry sauce over the cheesecake

and with the edge of a

spatula create swirls and

mix the blueberry sauce into

the cheesecake filling.

Carefully not to over mix.

15. Bake for about 1¼ hours or until center is almost set.

Cool on a wire rack for 15

minutes. Sprinkle graham

crackers on top and loosen

sides of pan and continue

cooling on wire rack until

the cheesecake is at room

temperature.

16. Transfer to the fridge.

Refrigerate overnight or at

least 6 hours before serving.

17. The cheesecake can be

served with warm blueberry

sauce.

18. Store in refrigerator.

CHOCOLATE

BROWNIE CAKE

WITH

MASCARPONE

INGREDIENTS

FOR THE BROWNIE

LAYERS

1 cup unsalted butter,

melted

2 cup granulated sugar

4 large eggs

1 cup all-purpose flour

½ cup unsweetened cocoa

powder

½ teaspoon salt ½ teaspoon baking soda

FOR THE COCONUT

FILLING

1 cup walnuts, measure

then grind

1 cup coconut flakes

½ cup heavy cream

½ cup sugar

1 egg yolk

3 tbsp. butter, room

temperature

FOR THE VANILLA

BUTTERCREAM

3 sticks of butter, softened

8 oz mascarpone cheese,

chilled

2½ cups powdered sugar

1 vanilla bean

pinch of salt

FOR THE CHOCOLATE

GANACHE

8 ounces semisweet

chocolate, chopped

2 tbsp. light corn syrup

3 tablespoons unsalted

butter

1 cup heavy cream

INSTRUCTIONS

7. Preheat oven to 350°F.

8. Grease bottom of 3 8inch

round pans with melted

butter or cooking spray.

9. In the bowl of an electric mixer, whisk together

melted butter and sugar

until smooth. Add in each

egg one at a time on low

speed and whisk until well

combined.

10. Using a large rubber

spatula, gently stir in flour, cocoa, baking soda and salt.

11. Spread batter into the pans and bake for 25-30 minutes

until set.

12. Remove and let cool

completely before

assembling the cake.

FOR THE COCONUT

FILLING

3. Place the butter, walnuts

and coconut in a large bowl

and set aside.

4. In a medium sauce pan, on

low/medium heat, stir

together the heavy cream,

sugar and egg yolk until the

mixture begins to thicken

and coats the back of a

spoon (180 degrees F.).

Pour the hot custard

immediately onto the walnut-coconut mixture and

stir until the butter is

melted. Cool completely to

room temperature before

topping the brownie layers.

FOR THE VANILLA

MASCARPONE

BUTTERCREAM

4. Place softened butter and

mascarpone into the bowl

of an electric stand mixer

that has been fitted with the

whisk attachment. Turn the

mixer on a medium setting

and cream until it smooth

and combined, 2 - 3

minutes.

5. Add sugar, ½ a cup at a

time. Add vanilla beans and

a pinch of salt and whisk

until well-incorporated.

6. If the frosting is too thick add heavy cream one

tablespoon at a time until it

has reached the desired

consistency.

FOR THE CHOCOLATE

GANACHE

2. Place the chocolate, corn

syrup and butter in a

medium bowl. Heat the

cream in a small saucepan

over medium heat until it just begins to boil. Remove

from heat and pour over the

chocolate. Let stand one

minute, then stir until

smooth. Cool to room

temperature.

ASSEMBLE THE CAKE

6. Remove the cooled

brownie layers from the

pans. Set the first cake layer on a cake plate.

7. Top with a half of the

coconut walnut filling,

spread it evenly. Top the

coconut wittier with ⅓ of

the frosting, also spread

evenly. Repeat the process with the second brownie

cake layer. Third (top)

layer, is covered in frosting

only, no coconut mixture.

8. Pour the chocolate ganache on top of the cake,

distribute evenly and also

ice the sides of the cake

while the ganache is

dripping down.

9. Decorate with frosting if

you have any remaining and

chocolate sprinkles.

10. Chill the cake for at least 2

hours before serving.

COFFEE CAKE

INGREDIENTS

• ½ cup coconut oil

• eggs

• 1 cup brown sugar

• 1 tsp. vanilla

• 1 cup cooked oatmeal

• cup white whole wheat flour

• cup all-purpose flour

• 1 tsp. cloves

• 1 tsp. salt

• 1 tsp. cinnamon

• 1 tsp. baking soda

• 1 Tbsp. coconut oil

• 1 cup chopped pecans

• 1 cup brown sugar

INSTRUCTIONS

1 Preheat oven to 350o F. Spray an 8x8" pan with cooking spray.

2 Stir together the coconut oil, eggs, Truvia, vanilla and cooked oatmeal.

3 In a separate bowl, mix together flour, cloves, salt, cinnamon and baking soda. Combine dry

ingredients with wet ingredients and stir until combined. Pour into prepared pan.

4 Mix 1 Tbsp. coconut oil, pecans and brown sugar in a small bowl and sprinkle over the top of cake. Bake for 25-30 minutes. Cut into squares and serve.

CHOCOLATE CAKE

WITH CARAMEL &

MASCARPONE

INGREDIENTS

• 150g of flour

• 30g of cocoa powdered Pantaguel

• 1/4 teaspoon of baking powder

• 1/4 teaspoon of baking soda

• 1/4 teaspoon of salt

• 100g of softened butter

• 145g of brown sugar

• 1 egg

• 1 egg yolk

• 75g of melted chocolate

• 1/2 teaspoon of vanilla extract

• 125ml of milk

FOR THE CARAMEL

• 100g yellow sugar

• 60ml of cream

• tablespoon of unsalted butter

• 1 teaspoon of vanilla extract

• pinch of salt

MARSCARPONE CREAM

AND CARAMEL

• 250g mascarpone cheese

• 63g powdered sugar

• 100ml fresh cream

• Caramel

CHOCOLATE SHAVINGS

100g chocolate

INSTRUCTIONS

1 Pre-heat the oven at 175oC and prepare two trays with 15cm with a parchment paper base, spread with butter and sprinkle a little of the powdered cocoa.

2 Mix in a bowl the sieved flour with the cocoa, baking powder, baking soda and salt. Reserve.

3 On another bowl, beat the butter with the sugar until it becomes a soft cream.

4 Add the egg and the egg yolk to the butter mixture, whisk well and then add the melted chocolate and the vanilla. Mix well.

5 Alternating between the flour and

the milk, keep involving the liquid mixture, ending with the flour.

6 Divide the mixture on the two trays. Seeing as it is a thick mixture, it will be necessary to smooth it out with a spoon.

7 Bring it to the oven for 30-35mins or until the toothpick comes out clean.

8 Take it out of the oven and let it rest for 10mins before taking it out of the tray and letting it cool completely.

CARAMEL

1 On a small pan, bring it to medium heat with the sugar, the butter and the cream.

2 Keep stirring non-stop with a spoon, let it shimmer for 3min. Don’t stop stirring to avoid it from sticking to the end of the pan.

3 Take it out of the heat and add the vanilla and the salt. Careful because it might me too hot and start to create bubbles.

4 Pour it on a glass bottle and let it cool down at ambient temperature.

MARSCARPONE CREAM

AND CARAMEL

1 Whisk the mascarpone with the sugar and caramel until it becomes a soft and smooth cream.

2 Add the cream and whisk it for 5

more minutes until it becomes smooth again.

CHOCOLATE SHAVINGS

1 Put a tray in the fridge, minimum 15min.

2 To season the chocolate, you’re going to need to melt half of the black chocolate in bain-marie and the other half, break into very small pieces.

3 When the chocolate is melted, add the chocolate pieces and mix until it all melts.

4 Pour the chocolate over the tray and spread out a thin layer with the help of a spatula.

5 Wait some minutes until the

chocolate dries out, if needed, bring the tray into the fridge again for less than 5min.

6 With the help of a metallic spatula or a knife, make little rolls.

ASSEMBLY

1 Put one of the cakes over a base, take out the top and spread a little bit of the cream, some chocolate shaving and some powdered cocoa.

2 On top of it, put the other half of the cake.

3 Spread the resto f the cream, chocolate shaving and more

powdered cocoa.

UPSIDE-DOWN TEA CAKE

INGREDIENTS

UPSIDE-DOWN BITS

• 300 g kumquats

• Tbsp coconut oil, melted (30 ml)

• 1 c coconut sugar, lightly packed (40 g)

• 1 Tbsp boiling water (15 ml) CAKE

• 1 c coconut oil, semi-firm (115 g)

• 1 c coconut sugar, lightly packed (80 g)

• eggs, at room temperature

• 1 c almond milk (115 ml)

• 1 c orange juice (60 ml)

• 1 tsp vanilla paste

• c whole spelt flour (260 g)

• 2 Tbsp arrowroot flour (16 g)

• 2 tsp baking powder

• 1 tsp baking soda

• 1 tsp sea salt

TOPPING

• handful flaked almonds

• handful shredded coconut

INSTRUCTIONS

1 Preheat oven to 180°C (350°F).

Grease sides of an 8 inch / 20 cm cake tin with a bit of coconut oil.

2 Slice a very thin bit off the end of each kumquat and discard. Cut each kumquat in half — or large ones in thirds — and remove seeds.

PREPARE THE UPSIDE-

DOWN BITS

1 Drizzle melted coconut oil into base tin.

2 Combine boiling water and sugar and stir gently, then drizzle over coconut oil.

3 Place kumquat slices over

caramel mixture, packing them very tightly together .

MAKE THE CAKE BATTER

1 In a large bowl use a spatula to cream coconut oil and sugar together until smooth. Add eggs and beat well.

2 Combine orange juice, almond milk and vanilla in a jug. Combine dry ingredients in a separate bowl.

3 Stir a third of the dry ingredients into the egg mixture followed by half the wet ingredients. Repeat then end with dry ingredients. Tip batter over kumquats and smooth top.

4 Bake approximately 25 minutes until cake pulls away from the edges and a skewer inserted into the centre

comes out clean. Cool in pan for 5

minutes, run a knife around the edge then shake gently to loosen fruit and tip onto serving plate. Set aside to cool completely.

MAKE THE TOPPING

1 Toast almonds in oven in a dry pan until just golden, tip into a plate.

2 Repeat with coconut and combine with almonds.

3 Sprinkle over cake to serve.

PUMPKIN CARROT

CAKE

INGREDIENTS

CAKE

• large eggs

• 1 cup pumpkin puree

• 3/4 cup granulated sugar

• 1/4 cup light brown sugar, packed

• 1/2 cup canola or vegetable oil

• 1 tablespoon pumpkin pie spice

• teaspoons vanilla extract

• 1 teaspoon cinnamon

• 1/4 teaspoon ground cloves

• 1 cup grated carrots, loosely

packed

• 1 cup all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt, or to taste

• 1 cup raisins, optional (or 1 cup chopped nuts, or 1/2 cup raisins and 1/2 cup chopped nuts)

FROSTING

• ounces cream cheese, softened

• 1/4 cup (half of 1 stick) unsalted butter, softened

• 1 1/2 cups confectioners' sugar, sifted

• 1/2 teaspoon vanilla extract

• 1/2 teaspoon salt, or to taste

INSTRUCTIONS

CAKE

1 Preheat oven to 350F. Spray a 9inch springform pan with floured cooking spray or grease and flour the pan; set aside.

2 To a large bowl, add the eggs, pumpkin, sugars, oil, pumpkin pie spice, vanilla, cinnamon, cloves, and whisk to combine.

3 Add the carrots and stir to combine.

4 Add the flour, baking powder, baking soda, salt, and stir until just combined.

5 Optionally add the raisins and/or nuts and stir to combine. Turn batter

out into prepared pan, smoothing the top lightly with a spatula.

6 Bake for about 45 minutes or until center is set and a toothpick inserted in the center comes out clean or with a few moist crumbs, no batter.

7 In the last 10 minutes, loosely drape a sheet of foil over the top of the springform pan to prevent the top from becoming overly browned.

8 Allow cake to cool completely in pan on a wire rack before frosting it so the frosting.

FROSTING

1 To a large bowl add the cream cheese, butter, and beat with an

electric mixer on high-speedy until fluffy, about 2 minutes.

2 Add the confectioners' sugar, vanilla, salt, and beat until smooth and incorporated, about 2 minutes.

3 Turn frosting out onto cake and spread into a smooth, even, flat layer using a spatula or knife. Unlatch springform pan, slice, and serve.

CREPE

CHEESECAKE

INGREDIENTS

CREPES

• 1 cup all-purpose flour

• tablespoon sugar

• 1 teaspoon salt

• cups whole milk

• large eggs

• tablespoons unsalted butter, melted

• 1 teaspoons vanilla extract or 1

vanilla bean, halved and seeds removed

• Butter - to coat the pan

RICOTTA CREPE FILLING

• cup ricotta cheese

• tablespoons sugar

• 1 egg

• 1 tablespoon flour

• 1 cup chocolate chips CHEESECAKE FILLING

• (8 ounce) packages cream cheese

• cup white sugar

• ½ or 1 cup whole milk

• eggs

• 1 cup sour cream

• 1 cup all purpose flour

• 1 teaspoons vanilla extract or 1

vanilla bean, halved and seeds removed

GARNISH

• baking spray

• ounces dark chocolate, chopped

• 1 lb. fresh raspberries

• powdered sugar

INSTRUCTIONS

CREPES

1. Place eggs, milk and melted butter in a blender and mix on low - medium speed.

2. Add sugar, salt, vanilla bean seeds and flour - one cup at a time and mix in the blender/or whisk until well combined. Let the batter sit at room temperature for 15-20 minutes.

3. Place a 12-inch non-stick pan ver low-medium heat and when hot add a little butter to coat it.

4. Pour 1 cup of crepe batter into the center of the pan and swirl to spread evenly. Cook for roughly 1 minute or until the edges of the crepe appear to

loosen from the pan.

5. Using a rubber spatula, loosed the crepe edges from the pan, now using your fingertips, quickly flip the crepe and cook for another 1 minute, until slightly golden brown.

6. Remove crepe and stack on a plate.

Continue with the remaining batter and stack crepes on the plate. Coat the pan with butter as needed.

7. When done cooking, and the crepes have cooled to room temperature, cover them with a kitchen towel to avoid the edges from drying out.

RICOTTA CREPE FILLING

1. In a medium bowl, mix ricotta cheese with the egg and sugar, when

combined mix in the flour, after fully incorporated add the chocolate chips. Set aside.

CHEESECAKE FILLING

1. In the bowl of an electric mixer, fitted with the wire attachment, mix cream cheese with sugar until

smooth. Add the milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Stop and scrape the bowl sides and the bottom of the bowl, using a rubber spatula.

Mix in sour cream, vanilla bean seeds and flour until smooth.

BAKE

1. Preheat oven to 350F.

2. Spray a 8 inch springform pan with baking spray.

3. Place 2 crepes on the bottom of the bowl and 3 on the sides, to create a crepe crust.

4. Pour half of the New York

cheesecake filling into prepared crepe crust.

5. Place a crepe on a working table, place 1 of the ricotta chocolate chip mixture a few inches from the side that is facing you, and spread it over half of the crepe. Roll it gently into a tube and place it carefully into the pan on top of the cheesecake filling.

Repeat with the remaining 3 crepes.

6. Top the crepes with the remaining

New York Cheesecake filling.

7. Bake in the preheated oven for 1

hour. Turn the oven off, and let cake cool in oven with the door closed for 4-5 hours, this prevents cracking. If the cake cracks, don't worry since we are covering it in chocolate so it won't be visible.

8. Once you remove the cake from the oven, the crepe edges that are over the pan will be slightly burned, trim them, and bring the crepe crust to the same level as the cake.

9. Keep the cake in the pan.

GARNISH

1. Bring a medium saucepan half filled with water to a boil. Place the

chocolate in a medium bowl set over the saucepan of simmering water, let it melt, stir just a few times. Remove from heat and set aside. Pour the chocolate on top of the cheesecake, level the mixture with a spatula or spoon.

2. Top with fresh raspberries and refrigerate for at least 4 - 5 hours or better overnight.

3. Before serving, sift powdered sugar on top of the cake and remove from the springform pan.

MEYER LEMON

CHEESECAKE

INGREDIENTS

BLUEBERRY SAUCE

cups fresh blueberries

1 cup water

1 cup sugar

tablespoons cornstarch, mixed with 2 tablespoons cold water

1 tablespoons vanilla extract

CRUST

cups graham cracker crumbs

tablespoons unsalted butter, melted tablespoons granulated sugar

CHEESECAKE FILLING

packages (8 oz.) cream cheese, softened

1 cup sour cream

tablespoons cornstarch

eggs

1 ½ cups sugar

1 cup graham cracker crumbs

juice of one meyer lemon

zest from one meyer lemon

INSTRUCTIONS

BLUEBERRY SAUCE

1 In a large saucepan over medium heat, combine blueberries, water and sugar. Stir frequently, but careful not to crush the berries, bring to a low boil.

2 In a small bowl, mix the cornstarch with cold water until combined.

3 Slowly stir the cornstarch into the blueberries. Simmer until the homemade blueberry sauce is thick enough to coat the back of a metal spoon, about 10 minutes.

4 Remove from heat and gently stir in vanilla.

5 Let the sauce cool at room temperature. Measure 1 cup for your recipe, store the rest in jars in the fridge.

CRUST

1 In a large bowl, mix the crumbs with melted butter and granulated sugar with a rubber spatula until combined.

2 Press the mixture into the bottom of a 9inch spring form cake pan and slightly up the sides. Make sure it is tight and compact.

3 Chill the crust for 15 minutes.

CHEESECAKE FILLING

1 Preheat oven to 325F.

2 In the bowl of an electric mixer fitted with the whisk attachment beat cream cheese on medium speed until fluffy. Add the sugar, cornstarch, lemon juice, lemon zest and beat until combined.

3 Add eggs, one at a time, beating until just combined after each addition. On low speed beat in sour cream just until combined.

4 Remove crust from the fridge and pour the batter into the crust.

5 In circles pour the blueberry sauce over the cheesecake and with the edge of a spatula create swirls and mix the blueberry sauce into the cheesecake filling. Carefully not to

over mix.

6 Bake for about 11 hours or until center is almost set. Cool on a wire rack for 15 minutes. Sprinkle graham crackers on top and loosen sides of pan and continue cooling on wire rack until the cheesecake is at room temperature.

7 Transfer to the fridge.

Refrigerate overnight or at least 6

hours before serving.

8 The cheesecake can be served with warm blueberry sauce.

9 Store in refrigerator.

PUMPKIN SPICE

CAKE

INGREDIENTS

CAKE

large eggs

1 cup granulated sugar

1 cup pumpkin puree

1/2 cup canola or vegetable oil teaspoons pumpkin pie spice

1 teaspoon vanilla extract

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt, or to taste FROSTING

ounces cream cheese, softened 1/4 cup unsalted butter, softened 1 1/2 cups confectioners' sugar 1/2 teaspoon vanilla extract

1/2 teaspoon salt, or to taste

INSTRUCTIONS

CAKE

1 Preheat oven to 350F. Line an 8x8-inch pan with aluminum foil and spray with cooking spray; set aside.

2 To a large bowl, add the eggs, sugar, pumpkin, oil, pumpkin pie spice, vanilla, and whisk to combine.

3 Add the flour, baking powder, baking soda, salt, and stir until just combined.

4 Turn batter out into prepared pan, smoothing the top lightly with a spatula. Bake for about 35 to 40

minute or until center is set and a toothpick inserted in the center comes out clean or with a few moist crumbs,

no batter. Set cake aside on a cooling rack to cool completely before .

FROSTING

1 To a large bowl add the cream cheese, butter, confectioners' sugar, vanilla, salt, and whisk until smooth and fluffy or beat with an electric mixer.

2 Turn frosting out onto cake and spread into a smooth, even, flat layer using a spatula or knife. Slice and serve

STRAWBERRY

UPSIDE DOWN

CAKE

INGREDIENTS

1 cup sugar

tbsp corn starch

cups fresh quartered strawberries 1 tsp vanilla extract

For the cake batter

cups all-purpose flour

1 tablespoon baking powder

1 tsp salt

large eggs, at room temperature cups sugar

1 cup melted butter

1 cup vegetable oil 1 cup whole milk, at room

temperature

INSTRUCTIONS

Grease and flour a 10 inch round cake pan very well and preheat oven to 350

degrees F. A large 9 or 10 inch tube pan or an 9x9 square baking pan can also be used.

Cut the strawberries in half.

Mix the corn starch and 1 cup sugar together and sprinkle over the strawberries along with the 1 tsp vanilla extract. Toss together well and spread evenly into the bottom of the prepared pan.

CAKE BATTER

1 Sift together the flour baking powder and salt. Set aside.

2 In the bowl of an electric mixer, beat together the eggs, sugar at high speed until very foamy.

3 Mix together the butter and vegetable oil in a measuring cup with a spout.

4 Slowly add this butter and oil mixture to the egg and sugar mixture as it continues to beat.

5 Fold in the dry ingredients alternately with the milk. When alternating wet and dry ingredients, always begin and end with the dry mixture. =

6 Pour the batter over the strawberries in the baking pan.

7 Bake for 50-60 minutes or until a

toothpick inserted in the center comes out clean.

8 Cool in the pan for about 10

minutes before inverting onto a heatproof serving plate.

9 Serve with whipped cream or vanilla ice cream.

APPLE CIDER

BUNDT CAKE

INGREDIENTS

CAKE

1 1/2 cups spiced apple cider

1 large apple, peeled, cored, and roughly chopped

1/2 cup milk

1 teaspoon vanilla extract

1/2 cups all purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1/4 teaspoon nutmeg

1 teaspoon cinnamon

pinch of ground cloves 1/2 cup unsalted butter, at room temperature

3/4 cup sugar

1/2 cup light brown sugar, packed large eggs, at room temperature 1/4 cup vegetable oil

TOPPING

tablespoons granulated sugar

1 1/2 teaspoons cinnamon

1 tablespoon unsalted butter,

melted

INSTRUCTIONS

1 Add the cider and chopped apple to a medium saucepan set over

medium-high heat and bring the cider to a boil.

2 Reduce the heat to medium and simmer until half of the cider has been absorbed and the apples can be smashed easily with a fork, about 15

minutes.

3 Remove the saucepan from the heat, and allow to cool for 5

minutes. Pour the mixture into a food processor or blender and blend until pureed and smooth.

4 Measure out 1 cup of the cider mixture and add to a large measuring

cup, along with the milk and vanilla extract. Stir with a fork to combine.

5 Preheat the oven to 350 degrees F and position a rack in the middle of the oven. Grease a 10-cup Bundt pan with non-stick spray and dust all over with flour, tapping out the excess.

6 In a medium bowl, whisk together the flour, baking powder, baking soda, salt, nutmeg, cinnamon, and cloves.

7 In the bowl of standard electric mixer fitted with the paddle

attachment, beat the butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 3-4

minutes. Add the eggs, one at a time, beating well after each addition.

Scrape down the sides of the bowl with a rubber spatula as needed. Add in the oil, and beat to combine, about 1 minute.

8 Lower the mixer speed to low, and add the flour mixture in three batches, alternating with the cider-milk mixture, beginning and ending with the dry ingredients. Mix only until incorporated and scrape down the sides of the bowl with a rubber spatula as needed. After the last addition, increase the speed to medium and beat for about 20

seconds to fully combine.

9 Scrape the batter into the prepared pan. Bake the cake until the top is golden brown and a tester inserted into the center comes out clean, about 45 minutes. Transfer the cake to cooling rack set over a baking sheet and let it cool in the pan for 10 minutes, then invert directly onto the cooling rack.

10 While the cake is still warm, combine the granulated sugar and cinnamon to make the topping. Brush the warm cake with melted butter and sprinkle with the cinnamon sugar, using your fingers to rub it onto the sides.

11 Let the cake cool completely.

CHOCOLATE

BROWNIE CAKE

WITH

MASCARPONE

INGREDIENTS

BROWNIE LAYERS

1 cup unsalted butter, melted

cup granulated sugar

large eggs

1 cup all-purpose flour

1 cup unsweetened cocoa powder 1 teaspoon salt

1 teaspoon baking soda

COCONUT FILLING

1 cup walnuts, measure then grind 1 cup coconut flakes

1 cup heavy cream

1 cup sugar

1 egg yolk

tbsp. butter, room temperature MASCARPONE

sticks of butter, softened

oz mascarpone cheese, chilled

21 cups powdered sugar

1 vanilla bean

pinch of salt

CHOCOLATE GANACHE

ounces semisweet chocolate,

chopped

tbsp. light corn syrup tablespoons unsalted butter

1 cup heavy cream

INSTRUCTIONS

1 Preheat oven to 350°F.

2 Grease bottom of 3 8inch round pans with melted butter or cooking spray.

3 In the bowl of an electric mixer, whisk together melted butter and sugar until smooth. Add in each egg one at a time on low speed and whisk until well combined.

4 Using a large rubber spatula, gently stir in flour, cocoa, baking soda and salt.

5 Spread batter into the pans and bake for 25-30 minutes until set.

6 Remove and let cool completely before assembling the cake.

COCONUT FILLING

1 Place the butter, walnuts and coconut in a large bowl and set aside.

2 In a medium sauce pan, on low/medium heat, stir together the heavy cream, sugar and egg yolk until the mixture begins to thicken and coats the back of a spoon (180

degrees F.).

3 Pour the hot custard immediately onto the walnut-coconut mixture and stir until the butter is melted. Cool completely to room temperature before topping the brownie layers.

MASCARPONE

1 Place softened butter and

mascarpone into the bowl of an electric stand mixer that has been fitted with the whisk attachment.

2 Turn the mixer on a medium setting and cream until it smooth and combined, 2 - 3 minutes.

3 Add sugar, 1 a cup at a time. Add vanilla beans and a pinch of salt and whisk until well-incorporated.

CHOCOLATE GANACHE

1 Place the chocolate, corn syrup and butter in a medium bowl.

2 Heat the cream in a small saucepan over medium heat until it just begins to boil.

3 Remove from heat and pour over the chocolate. Let stand one minute,

then stir until smooth. Cool to room temperature.

ASSEMBLE

1 Remove the cooled brownie layers from the pans. Set the first cake layer on a cake plate.

2 Top with a half of the coconut walnut filling, spread it evenly. Top the coconut wittier with frosting, also spread evenly.

3 Repeat the process with the second brownie cake layer. Third layer, is covered in frosting only, no coconut mixture.

Pour the chocolate ganache on top of the cake, distribute evenly and also ice the sides of the cake while the

ganache is dripping down.

4 Chill the cake for at least 2 hours before serving.

CHESTNUT

CHOCOLATE CAKE

INGREDIENTS

CHESTNUT LAYER

1 small egg white

A pinch of cream of tartar

1 table spoon powder sugar

1 large egg

40 grams (1,4 oz) sugar

40 grams (1,4 oz) butter, at room temperature

80 grams (2,8 oz) chestnut meal boiled and peeled chestnuts

25 grams (0,9 oz) rice flour

A pinch of salt

CHOCOLATE MOUSSE

100 grams (3,5 oz) dark eating chocolate

60ml. + 80ml. sweetened heavy

whipping cream

1 egg yolk

20 grams (0,7 oz) sugar

1/2 tea spoon vanilla extract

grams of gelatine

ml. water

CHOCOLATE GANACHE

50 (1,8 oz) grams dark eating

chocolate

15 grams (0,5 oz) butter

15 ml. heavy whipping cream

CARAMELIZED NUTS

40 grams (1,4 oz) sugar 50 grams (1,8 oz) raw nuts

INSTRUCTIONS

CHESTNUT LAYER

1 Preheat your oven to 180C, fan-forced (350F, fan-forced). Line a baking sheet with parchment paper 2 Beat the egg white with the cream of tartar in a medium bowl until soft peaks form. Add the powder sugar and continue to beat until meringue turns glossy and light and stiff peaks form. Set aside.

3 In another bowl beat the eggs with muscovado sugar until the mixture becomes fluffy and thickens a bit. Beat in the butter until all is combined.

4 Gently fold in the chestnut meal,

rice flour and a pinch of salt. Stir until all ingredients combine.

5 Gently fold in the egg white.

6 Pour the batter onto the baking sheet and even the top with a spatula.

7 Bake about 7-10 minutes or until the layer turns golden brown.

8 Remove from oven.

9 Cut the chestnut layer while it is still hot.

10 Grease 3 rings with coconut butter or other unflavored oil/butter.

11 Using the rings, cut out of the almond layer 3 circles.

12 Place all rings on a large serving plate with parchment paper. Fit in one cake circle in every ring, press to

reach the bottom and stick to the paper. Set aside.

CHOCOLATE MOUSSE

1 In a small bowl combine the chocolate and 60 ml. of heavy

whipping cream.

2 Heat t in the microwave oven until cream is so hot that the chocolate will start to melt. Stir with a small spoon until the chocolate melts and the mixture is glossy and smooth. Set aside.

3 In a medium saucepan whisk the egg yolk and sugar until pale.

4 Add vanilla extract and start cooking on medium / medium-low heat. Whisk almost constantly until

sugar dissolves and the egg yolk mixture is hot to the touch. Cook egg yolks on medium low heat until you temper them, continue cooking until the mixture thickens. Whisk often to avoid curdling the eggs.

5 Once the sugar dissolves and the mixture is thickened, remove from the heat and add the chocolate-cream mixture. Stir until all combines and the mixture is smooth. Set aside.

6 In a medium-size bowl whip 80

ml. of heavy whipping cream until soft peaks form. Don’t over-beat the cream, you need it with soft peaks in order to get a smooth and light as an air mousse. Set aside.

7 Place 5 grams (1/2 sachet) of gelatine in a small heatproof bowl with 10 ml. water and let it sit for a few minutes. Place the bowl with the gelatine over a small saucepan with simmering water. Let the gelatine heats until liquid smooth, crystal clear like water, only little

yellowish. Set aside to cool off for a bit. Add it to the chocolate-egg mixture and stir to combine

completely. Fold in the heavy

whipping cream and gently stir with a rubber spatula.

8 Fill in the cooking rings with the mousse almost to the edge, leave enough room for a layer of chocolate

ganache.

9 Put in the fridge to firm up for about two hours.

CHOCOLATE GANACHE

1 Combine all ingredients in a small bowl and heat in a microwave oven until the chocolate starts to melt. Stir until the mixture is glossy and smooth.

2 Remove mousse cakes from the fridge and pour a little bit of the chocolate ganache over each mousse cake. Put back in the fridge for 30

minutes.

CARAMELIZED NUTS

1 Add sugar to a small saucepan.

Set it over medium heat.

2 Cook until it melts completely and turns golden brown. Pour in the nuts and stir to coat all nuts. Remove from heat and immediately transfer the mixture to a large plate lined with parchment paper. let the nuts cool off completely then crush with a

glass/rolling pan or in the food processor.

3 Once cakes are firm enough and the chocolate ganache is set, gently remove each cake from the rings, place on a dessert plate and sprinkle some of the nuts over.

CHOCOLATE CAKE

INGREDIENTS

egg whites at room temperature cups extra fine granulated Imperial sugar

tablespoons unsweetened cocoa

powder

teaspoons corn starch

1 tablespoon lemon juice

1 tablespoon vanilla extract

cups cold heavy whipping cream 1 cup powdered Imperial sugar

10-12 strawberries, cored and

quartered

chocolate shavings

INSTRUCTIONS

1 Preheat your oven to 250 degrees F. Line a baking sheet with parchment paper.

2 In the bowl of a stand mixer with the whisk attachment, beat the egg whites and granulated sugar on high, until stiff peaks form.

3 Add the cocoa powder, corn starch, lemon juice and vanilla extract and mix until well blended.

4 Transfer to your lined sheet. Use a spatula to make 6 round rings.

Make sure there is an indent in the center of each circle - the centers will rise during baking.

5 Bake for 1 hour and 30 minutes.

Turn off the oven and allow the meringues to cool in the oven with the door closed for at least 1 hour.

When you remove them from the

oven, make sure they are completely cool before assembling your pavlova cake.

6 Beat the whipping cream on high for 3-4 minutes. Slowly add the powdered sugar until the whipped cream is thick and fluffy.

ASSEMBLE

1 Place one meringue on a plate.

Top that with whipped cream and repeat until you have used 3 of your meringues.

2 Place several strawberry chunks

into the whipped cream and on top of the cake.

3 Sprinkle chocolate shavings on top.

OREO CAKE

INGREDIENTS

1 Box Chocolate Cake Mix

1 Pack of Oreo Cookies

1 Large Box Oreo Instant Pudding Cups Milk

Ounces Cool Whip

INSTRUCTIONS

1 Preheat oven to 350 F. Roughly chop oreo cookies.

2 Grease a 9x13 inch dish. Prepare chocolate cake according to box directions.

3 Pour cake batter into the prepared pan. Bake for 30-32

minutes or until a tooth pick inserted

in the center comes out clean.

4 While the cake is cooling whisk milk and pudding together until smooth.

5 Use a wooden spoon to poke holes in the top of the cake. Evenly pour pudding over the top of the cake.

6 Sprinkle with half of the chopped oreos. Cool cake completely.

7 Frost with cool whip. Sprinkle with remaining oreos. Store in the refrigerator.

CHOCOLATE

LAYERED CAKE

INGREDIENTS

LAYERS

1 and 3/4 cups (220g) all-purpose flour

1 and 3/4 cup (350g) granulated sugar

3/4 cup (65g) unsweetened cocoa powder

1 teaspoon baking powder

teaspoons baking soda

1 teaspoon salt

1 cup (240ml) buttermilk1

1/2 cup (120ml) vegetable oil

large eggs, at room temperature2

1 teaspoon pure vanilla extract 1 cup (240ml) freshly brewed strong hot coffee

CHOCOLATE FROSTING

cups (2.5 sticks or 290g) unsalted butter, softened to room temperature 3-4 cups (360-480g) confectioners'

sugar

3/4 cup (65g) unsweetened cocoa powder

3-5 Tablespoons (45-75ml) heavy cream

1 teaspoon pure vanilla extract 1/2 - 3/4 teaspoon salt

15 oz (1.5 bags) chocolate chips

INSTRUCTIONS

CAKE

1 Preheat oven to 350F degrees.

Butter & flour two 9 inch round cake pans4, or use non-stick spray.

2 Sift together the flour, sugar, cocoa powder, baking powder,

baking soda, and salt in a medium sized bowl. Set aside.

3 Using a handheld or stand mixer on high speed, mix the buttermilk, oil, room temperature eggs, and vanilla in a large bowl until combined. Slowly add the dry ingredients to the wet ingredients with the mixer on low.

Add the coffee. The batter will be VERY thin. This is ok.

4 Pour the batter into prepared baking pans and bake for 23-27

minutes or until a toothpick inserted in the center comes out clean. Allow to cool before frosting.

FROSTING

1 Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy - about 2 full minutes.

2 Turn speed to low and slowly add 3.5 cups of confectioners' sugar and the cocoa powder. Beat until sugar/cocoa are absorbed into the butter, about 2 minutes. Turn mixer to medium speed and add the vanilla and cream. Once added, turn the

mixer to high speed and beat for 1

minute.

3 Taste, and add salt to taste.

ASSEMBLY

1 Place 1 layer, flat side up, on a plate or cake stand. With a knife or offset spatula, spread the top with frosting.

2 Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Decorate with chocolate chips.

CINNAMON SUGAR

CAKE

INGREDIENTS

cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

21 teaspoons ground cinnamon

large eggs

1 cup granulated sugar

1 cup (1 stick) unsalted butter, softened

teaspoons vanilla extract

1 cup sour cream

BUTTERCREAM FROSTING

1 (2 sticks) cup unsalted butter, softened

cups confectioners' sugar

Tablespoons 2% milk

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

1 Tablespoon cinnamon-sugar,

sprinkle on top of cake

INSTRUCTIONS

1 Preheat oven to 350F degrees.

Spray two 9-on. round baking pans with non-stick cooking spray. Set aside.

2 In a medium bowl, mix flour, baking powder, baking soda, salt and ground cinnamon. Set aside.

3 In a large bowl, using an electric or stand mixer on medium speed, beat eggs and sugar for about 2

minutes, or until light and creamy.

4 Add the butter and vanilla extract and beat on low speed for about 1

minute, or until well blended. Beat in the dry ingredients on low speed until blended. Add the sour cream and

beat until smooth.

5 Divide batter evenly into prepared baking pans. Bake 18 to 20

minutes or until toothpick inserted in center comes out clean. Allow cake to cool before frosting.

FROSTING

1 Mix softened butter on medium speed with an electric or stand mixer.

Beat for 30 seconds until smooth and creamy.

2 Add powdered sugar, milk, ground cinnamon and vanilla extract.

Increase to high speed and beat for 3

minutes or until smooth.

3 Spread the frosting between layers and over top and sides of

cake. Sprinkle with cinnamon-sugar.

DARK CHOCOLATE

AND YOGURT CAKE

INGREDIENTS

tablespoons butter

1/2 cup brown sugar

1 egg

1 teaspoon vanilla extract

1 1/2 cups flour

1 teaspoon baking powder

1/4 teaspoon salt

tablespoons dark cocoa powder

3/4 cup plain greek yogurt

1/4 cup milk

DARK COCOA SYRUP

1 cup powdered sugar

1 tablespoon dark cocoa powder 1 teaspoon vanilla extract

1 teaspoon water

INSTUCTIONS

1 Preheat oven to 350 degrees.

Butter and flour an 8×8 cake pan.

2 Cream butter and sugar together until fluffy. Beat in egg and vanilla.

Add cocoa, flour, baking powder and salt and mix until combined. Add yogurt and mix until batter is smooth.

Add in milk and mix until batter comes together. Pour into pan.

3 Bake for 18-20 minutes, or until cake is set. Cake will be thin, and appear a bit spongey. Serve with fresh whipped cream and cocoa

syrup.

DARK COCOA SYRUP

1 Mix all ingredients until a

smooth glaze forms.

STRAWBERRIES

CAKE

INGREDIENTS

STRAWBERRY CAKE

1 cup unsalted butter, at room temperature

cups white sugar

large eggs

teaspoons freshly squeezed lemon juice

cups plus 3 tablespoons flour

tablespoons cornstarch

tablespoons strawberry jell-o mix, dry

1/2 teaspoon baking soda

1/4 teaspoon salt 1 cup buttermilk

2/3 cup chopped fresh strawberries FROSTING

1/2 cup unsalted butter, softened 1 (8 ounces) package of full-fat cream cheese at room temperature teaspoons vanilla extract

4- 4 and 1/2 cups powdered sugar TOPPING

1 and 1/2 cup sliced strawberries 1 and 1/2 tablespoon white sugar

INSTRUCTIONS

CAKE

1 Preheat the oven to 350 degrees F. Grease and flour a 9 x 13 pan and set aside.

2 Beat the room temperature butter with hand mixers until light and creamy.

3 Slowly add in the sugar until the mixture is light and fluffy,

4 In another bowl, lightly beat the eggs and then add the mixture and mix along with the freshly squeezed lemon juice. Beat in the buttermilk.

5 In a separate bowl, sift together the flour and cornstarch 2-3 times and then add in the jell-o mix, baking

soda, and salt.

6 Add the dry ingredients to the wet and beat at low speed until just combined.

7 Remove the stems from the strawberries and finely chop. Add in the finely chopped strawberries to the cake.

8 Pour the batter evenly in the prepared 9 x 13 pan.

9 Bake for 30-40 minutes or until a toothpick comes out clean when inserted into the center.

10 Cool the cake for at least one hour and then chill in the fridge for another hour.

FROSTING

1 Beat the softened butter and room temperature cream cheese until completely creamy.

2 Beat in the vanilla. Slowly beat in the powdered sugar until smooth and your desired consistency.

3 Spread the frosting over the cake SUGARED STRAWBERRY

TOPPING

1 Stir together the sliced strawberries and sugar in a medium bowl.

2 Let them stand at room temperature for about 20-30 minutes.

Add them to the cake when serving and not beforehand.

CARROT CAKE

INGREDIENTS

FOR THE CAKE

2 cups shredded carrots

8 oz crushed pineapple,

drained

¾ cup sweetened,

shredded coconut

½ cup raisins

1½ cups sugar

1 cup vegetable oil

4 large eggs, room

temperature

2 teaspoons vanilla extract

2 cups all purpose flour

1½ teaspoons baking

powder

2 teaspoons baking soda

2 teaspoons cinnamon

1 teaspoon salt

FOR THE FROSTING

½ cup unsalted butter,

room temperature

5 oz cream cheese,

softened

1 teaspoon vanilla extract

½ teaspoon salt

3 cups powdered sugar

INSTRUCTIONS

1. Preheat oven to 350°F.

Grease and flour three 8

inch cake pans and set

aside.

2. In a large bowl, combine

the carrots, pineapple,

coconut, raisins, sugar,

vegetable oil, eggs, and

vanilla extract. In a

separate bowl, combine the

flour, baking powder,

baking soda, cinnamon, and

salt. Incorporate the dry

ingredients into the wet,

stirring until well

combined.

3. Evenly pour the batter into the prepared pans. Bake for

25 minutes, then allow to

cool completely before

frosting.

FOR THE FROSTING

1. Whip the butter and cream

cheese until light and fluffy, about 4 minutes.

2. Add in the vanilla extract, salt, and powdered sugar

and whip to combine, about

2 minutes more.

3. Place the first cake on a

plate, then top with ⅓ of

the frosting. Layer the

second and third layers,

frosting in between each.

Be freeform with it, using a

flat knife to even the top of

each layer. If you'd like,

decorate the top with

edible flowers! Then make

sure you have friends with

you when you eat it, or else

you'll go nuts.

MOCHA CAKE

INGREDIENTS

1 stick + 1 tbsp (125g) butter 1 cup (50g) cocoa

tsp instant espresso powder

cup (300g) sugar

1 cup (150g) plain flour

eggs

INSTRUCTIONS

1 Preheat the oven to 180C, and grease and line a 7 inch (18cm) cake tin.

2 Melt the butter in a medium saucepan over a low heat, and then stir in the remaining ingredients.

3 Scrape the batter into the pan, and bake for 20-40 minutes, or until the edges are set, but the middle is still gooey. Mine took 30 minutes, but start checking at 20.

4 Leave to cool for at least 30

minutes, before removing from the pan and serving with raspberries, and a dollop of creme fraiche.

CHOCOLATE

ZUCCHINI CAKE

INGREDIENTS

2-1/4c all-purpose flour

1/2c cocoa powder

1t baking soda

1t salt

1-3/4c sugar

1/2c butter, softened

1/2c canola oil

2 eggs

1t vanilla extract

1/2c buttermilk

2c zucchini, grated

3/4c semi-sweet chocolate chips

INSTRUCTIONS

1. Preheat oven to 325. Grease and flour a 9x13 inch baking pan.

2. Sift the flour, cocoa powder, baking soda & salt into a medium bowl.

3. In another bowl, beat the sugar, butter and oil in a large bowl until well blended. Add the eggs 1 at a time, beating well after each

addition. Add the vanilla extract.

4. Mix in the dry ingredients alternating with the buttermilk in 3 additions.

Mix in grated zucchini.

5. Spread into prepared pan . Sprinkle with chocolate chips. Bake 50

minutes or until toothpick inserted into the center comes out clean.

Allow to cool about 15 minutes, slice, and serve warm.

PUMPKIN

CHEESECAKE BARS

INGREDIENTS

CRUST

38 gingersnap cookies

¼ cup sugar

1 tablespoon cinnamon

4 tablespoons butter, melted and cooled mostly

cheesecake layer

16 ounces cream cheese, softened ½ cup pumpkin puree

1 egg, at room temperature

⅓ cup sugar

1½ teaspoons pumpkin pie spice

2 teaspoons vanilla TOPPING

whipped cream

chopped pecans

pumpkin pie spice or cinnamon

INSTRUCTIONS

1. Preheat oven to 350. Line an 8x8

inch baking pan with foil and lightly grease.

2. In a food processor combine the gingersnap cookies, sugar, and cinnamon and pulse until fine crumbs form. Add melted butter and pulse again until mixture is completely moistened.

3. Press gingersnap mixture into the bottom of your prepared baking pan.

Bake for 10 minutes.

4. While crust is baking, prepare the cheesecake layer.

5. Mix together egg and sugar until light and foamy. Add cream cheese,

pumpkin, pumpkin pie spice, and vanilla and mix until smooth. Pour over baked crust.

6. Return pan to oven for 25-30 minutes until cheesecake layer is set.

7. Allow to cool on a cooling rack for 10-25 minutes, then transfer to fridge to chill completely. Cut into squares and top with whipping cream,

chopped nuts, and sprinkled

cinnamon or pumpkin pie spice.

NUTELLA

CHEESECAKE

INGREDIENTS

2 cups Oreo crumbs

½ stick unsalted butter, melted 16 ounces cream cheese, at room temperature

2 eggs, at room temperature

½ cup granulated sugar

¼ cup + 1 tablespoon heavy cream 1 vanilla bean, halved and seeds scraped

⅓ cup Nutella

INSTRUCTIONS

1. Preheat oven to 325 degrees F. Butter an 8×8 baking dish and line with parchment paper. Make sure that the parchment is well pressed in the corners. Set aside.

2. In a food processor, pulse Oreos until they become crumbs. Add in melted butter and pulse until

moistened. Press Oreo mixture

evenly into the bottom of the baking dish. Bake crust until set, about 12

minutes. Set aside to cool.

3. Clean out the food processor. Add cream cheese, eggs, sugar, ¼ cup heavy cream, and vanilla. Pulse until smooth.

4. Put ⅔ of the cream cheese mixture in a bowl and set aside. Add Nutella and 1 tablespoon of heavy cream to the remaining ⅓ cream cheese

mixture in the processor. Pulse until smooth.

ASSEMBLY

1. Spread the plain cheesecake mixture over the cooled Oreo crust.

2. Pour the Nutella cheesecake layer on top of the plain cheesecake layer and spread evenly.

3. Bake on the center rack of the oven for about 35 minutes, or until the center jiggles slightly. Remove from the oven and cool completely on a cooling rack. Refrigerate for at least

3 hours.

4. When ready to serve, lift the bars out of the pan by lifting up the parchment paper.

STRAWBERRY AND

BLUEBERRY

CHEESECAKE

INGREDIENTS

4 cups cashews, soaked overnight and divided

BLUEBERRY LAYER

1/2 cup cashew milk, heated up for 40 seconds in microwave

1 1/2 cups fresh blueberries

2 tablespoons granulated sugar 1 teaspoon pure vanilla extract 1/2 cup coconut oil, melted

STRAWBERRY LAYER

1/2 cup cashew milk, heated up for 40 seconds in microwave

1 pound fresh strawberries

1 teaspoon pure vanilla extract 3 tablespoons granulated sugar 2/3 cup coconut oil, melted

GARNISH

white chocolate chips

INSTURCTIONS

Warm your overnight-soaked cashews in the microwave for 40 seconds. Divide them in half, using 2 cups in the blueberry layer, and 2 cups in the strawberry layer.

BLUEBERRY LAYER

1. Place 2 cups of heated cashews, heated cashew milk, fresh

blueberries, sugar, vanilla and melted coconut oil together in a powerful blender. Pulse until well incorporated and creamy.

2. Pour into a foil-lined cake pan and freeze for 30 minutes.

STRAWBERRY LAYER

1. When the blueberry layer is frozen, make the strawberry layer.

2. Place 2 cups of heated cashews, heated cashew milk, one pound of fresh hulled strawberries, vanilla, sugar and melted coconut oil together in the blender and pulse until creamy.

3. Pour the strawberry layer on top of the blueberry layer in the cake pan.

Allow the cake to freeze for an hour.

4. Top with berries and white chocolate chips.

PASSION FRUIT

CHEESECAKE

INGREDIENTS

CRUST

1¾ cups crushed graham crackers or malt crackers

3 tbsp unsalted butter

¼ cup brown sugar

SAUCE

2 170 g canned passion fruit pulp 1 cup caster sugar

4 tsp cornstarch

¼ cup water

CHEESECAKE

3 packs cream cheese, softened ⅔ cup powdered sugar

2 tsp vanilla extract

3 cups thickened cream or whipped cream, chilled

4 tsp unflavoured gelatine

2 tbsp hot water

500g canned lychees, drained and chopped

TOPPING

8 pcs lychees

INSTRUCTIONS

CRUST

1. Combine all ingredients and make sure its mixed well and butter is evenly spread throughout the crushed crackers, press it in a 9 in pie pan.

2. Chill in fridge for around 20 minutes.

SAUCE

1. In a sauce pan combine cornstarch and water, mix well to dissolve.

2. Add the passionfruit pulp and sugar, mix well then heat gently until sugar dissolves and sauce thickens.

3. Remove from heat then set aside to cool down.

CHEESECAKE

1. Place softened cream cheese in a bowl together with sugar and vanilla extract, now using an electric mixer beat the cheese until thoroughly mixed.

2. Dissolve gelatine in hot water then let it cool for a while. Once cooled down add into the cream cheese mixture, continue to beat until mixture becomes fluffy.

3. Now add thickened cream and chopped lychees then fold until it’s evenly mixed.

4. Pour over the prepared crust.

5. Top it with the sauce then with lychees. Refrigerate overnight.

PEANUT BUTTER

CHEESECAKE

INGREDIENTS

CRUST

18 whole Oreos

1/4 cup (60g) unsalted butter, melted FILLING

24 ounces (670g) full-fat cream cheese, softened to room temperature 1 cup (200g) granulated sugar

3/4 cup (180g) full-fat sour cream (or full-fat yogurt), at room

temperature

1/2 cup (125g) creamy peanut butter 2 teaspoons vanilla extract

3 large eggs, at room temperature 5 regular size chocolate candy bars, chopped

1/4 cup melted peanut butter for drizzling

INSTRUCTIONS

1. Adjust oven rack to the lower third position and preheat the oven to 350F degrees. Spray a 9-inch

springform pan with nonstick

cooking spray.

2. Set aside.

CRUST

1. In a food processor or blender, pulse the whole Oreos into a fine crumb.

Stir the cookie crumbs and melted butter together in a medium sized bowl.

2. Press into the bottom of the prepared pan and only slightly up the sides.

Wrap aluminum foil on the bottom and tightly around the outside walls

of the springform pan.

3. Bake the crust for 7-8 minutes.

Allow to slightly cool.

FILLING

1. Using a mixer beat the cream cheese and granulated sugar together on medium speed in a large bowl -

about 3 full minutes until the mixture is smooth and creamy.

2. Add the sour cream, peanut butter, and vanilla, beat until combined. On low speed, add the eggs one at a time, beating after each addition until just blended.

3. Using a rubber spatula or large wooden spoon, fold in 3/4 of your chopped chocolate bars.

4. Pour the filling into the cooled crust.

Place the springform pan into a large roasting pan and place into the oven.

5. Fill with about 1 inch of hot water.

6. Bake for 50-60 minutes or until the center is almost set.

7. Turn the oven off and open the door slightly. Let the cheesecake sit in the oven for 1 hour. Remove from the oven and allow to cool completely at room temperature. Refrigerate for at least 6 hours or overnight.

8. Loosen the cheesecake from the rim of the pan and remove the rim. Top with additional chopped chocolate bars and drizzle with melted peanut butter. Cut into slices and serve

chilled.

APPLE CHEESECAKE

BARS

INGREDIENTS

BARS

1 and 1/2 cups all-purpose flour 1 cup brown sugar

1 cup old-fashioned oats

1/2 cup toasted walnut flour

1 teaspoon ground cinnamon

1/2 teaspoon kosher salt

3/4 cup unsalted butter, melted and slightly cooled

1 teaspoon vanilla extract

2 apples, peeled, cored, and

chopped into 1/2-inch pieces

1 cup caramel bits

CHEESECAKE

1 (8-ounce) package cream cheese 1/3 cup granulated sugar

1 large egg, at room-temperature 1 teaspoon vanilla extract

INSTRUCTIONS

Preheat oven to 350 degrees F. Line a 8inch-by-8-inch square pan with parchment paper.

In a large bowl, combine flour, brown sugar, oats, walnut flour, cinnamon, and kosher salt. Stir to combine.

Stir in melted butter and vanilla extract until the mixture resembles coarse crumbs. Press a little more than half of the mixture into the bottom of your prepared pan.

CHEESECAKE

1. Add cream cheese and sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat until smooth

and creamy, about 1 minute.

2. Beat in the egg and vanilla extract until smooth.

3. Evenly spread the cheesecake mixture over the shortbread mixture.

Top evenly with the apples and caramel bits. Sprinkle the remaining oat mixture over the apples.

4. Bake for 35-40 minutes, or until the crust is golden brown and apples are tender.

5. Cool completely in the pan. Remove and cut into squares. Store the cooled squares in an airtight container in the refrigerator.

PUMPKIN

CHEESECAKE BARS

INGREDIENTS

CRUST

1¼ c. all-purpose flour

1½ tbsp. granulated sugar

¼ tsp. salt

7 tbsp. butter, cold and cut into ¼"

pieces

1 egg yolk

2½ tbsp. ice water

FILLING

1 lb. (1 - 16 oz. container) part-skim ricotta cheese, room temperature 1 lb. (2 - 8 oz. blocks) original plain

cream cheese, room temperature 2 eggs, room temperature

2 egg yolks, room temperature

1¼ c. granulated sugar

2 tsp. vanilla extract

1 c. pumpkin puree

½ tsp. ground cinnamon

2 tsp. pumpkin pie spice

GARNISH

whipped cream

pumpkin pie spice

chopped candied nuts

INSTRUCTIONS

1. Preheat oven to 350 degrees, arrange a rack in the middle. Line the bottom of a 9x13-inch baking pan with parchment paper, set aside.

CRUST

1. In a large bowl whisk together the flour, sugar and salt. In a separate bowl whisk together the egg yolk, vanilla and ice water. Slowly pour into the flour mixture, mixing until combined.

2. Cut the butter into the mixture with a pastry blender until pea-size clumps form. Knead the dough into a ball, then pat flat and wrap with plastic wrap. Refrigerate for 30 minutes.

3. After the dough has chilled, roll it out into a 9x13 inch rectangle. Place in the bottom of the prepared pan.

Gently prick the bottom of the crust with a fork. Place in the freezer and chill.

FILLING

1. In the bowl of a mixer, combine the ricotta, cream cheese, eggs & yolks, sugar, and vanilla extract. Turn mixer on and beat until smooth and creamy, about 2 minutes on medium speed.

2. Reserve 1 cup of the filling, pour the remaining mixture into the prepared crust. Mix the reserved cheesecake filling with the pumpkin, cinnamon, and pumpkin pie spice, beat until

smooth.

3. Drop dollops of the pumpkin mixture on the top of the filling then swirl with a knife to create a marble look.

4. Place in the oven and bake until the center is mostly set, but still slightly jiggly, about 40-45 minutes.

5. Remove from the oven and allow to cool at room temperature for 30

minutes. Place a layer of paper towels over top, then cover with foil and chill for 1 hour or longer. Cut just before serving, garnish with whipped cream, pumpkin pie spice and chopped candied nuts.

WINE CHEESECAKE

BARS

INGREDIENTS

CRUST

8 full sheets of graham cracker 4 tablespoons (55gr) unsalted butter, melted

1 tablespoon sugar

FILLING

12oz (340gr) cream cheese, softened ¼ cup (60gr) plain Greek yogurt, at room temperature

1 cup (300gr) sweetened condensed milk

1 large egg, at room temperature

2 tablespoons all-purpose flour 2 teaspoons pure vanilla extract 1/8 teaspoon salt

TOPPING

1 envelope (8gr) unflavored gelatin ¾ cup (180ml) red wine

2 tablespoons hot water

4 teaspoons sugar

INSTRUCTIONS

1. Preheat the oven to 350°F (177°C).

Line 8x8 square baking pan with aluminum foil, leaving two sides hanging over the edges.

2. In a food processor, pulse the graham crackers into fine crumbs.

3. Add sugar and melted butter and pulse until the crumbs are evenly moistened with butter. Transfer the mixture into the prepared baking pan.

Evenly spread it, lightly pressing into the pan. Bake for 10 minutes and cool on wire rack.

FILLING

1. In a large mixing bowl with whisk attachment, beat cream cheese, Greek yogurt and condensed milk until creamy, about 2 minutes.

2. Add the egg, flour, vanilla extract and salt. Continue to whisk until well combined, about 2 minutes.

3. Pour the cream cheese mixture over the crust. Bake it until the filling is set but not browned, for about 25

minutes. Cool the cheesecake to room temperature (about 2 hours), then refrigerate for at least 2 hours to chill.

TOPPING

1. Sprinkle the gelatin over ½ cup of wine and let it sit for 5 minutes.

2. Meanwhile, stir in the sugar in the hot water. Add the sugar water into the wine with gelatin.

3. Mix well until gelatin is completely melted. Add the remaining ¼ cup of wine and cool the mixture to room temperature, about 5 minutes.

4. Gently pour the wine mixture using a back of the spoon over the cooled cheesecake. Refrigerate for at least 2

hours, or overnight, until the wine topping is set completely.

PEANUT BUTTER

CHEESECAKE

BROWNIES

INGREDIENTS

BROWNIE LAYER

1 cup natural peanut butter, smooth ½ cup maple syrup

1 egg

2 tablespoons coconut oil, melted ¼ teaspoon baking soda

6 tablespoons cocoa powder

1 teaspoon vanilla extract

FILLING

2 - 8 ounce pkg cream cheese,

softened

⅔ cup maple syrup

1 cup natural peanut butter, smooth 2 teaspoons vanilla

TOPPING

chopped peanut butter cups

INSTRUCTIONS

1. Preheat the oven to 325ºF and cut a circle of parchment to fit a 9"

springform pan.

2. Mix together all the ingredients for the brownie base until thoroughly mixed. Spread the batter evenly over the parchment lined pan and bake 15-20 minutes or until the brownies start to puff but are still fudgy in the center.

3. Set the brownie base aside to cool completely.

FILLING

1. Ccombine all the ingredients in a food processor or stand mixer and mix to combine, stopping to scrape

down the sides so there's no lumps.

Refrigerate the filling until the brownie base is cooled.

2. Spread the cheesecake filling evenly over the top of the brownie base and refrigerate for 8 hours or overnight.

3. When you're ready to serve, top your dessert with chopped peanut butter.

CHOCOLATE BARS

CHEESECAKE

INGREDIENTS

BROWNIE BATTER

1 stick (4 ounces) unsalted butter 2 ounces semi-sweet chocolate, chopped

1 cup granulated sugar

2 large eggs + 1 egg yolk

1/2 teaspoon salt

3/4 cup all-purpose flour

CHEESECAKE

8 ounces full-fat cream cheese, very soft

1/2 cup granulated sugar

1 large egg + 1 egg yolk 12 mini chocolate bars (or 5

regular), roughly chopped, divided GLAZE

1 cup creamy peanut butter

2 tablespoons confectioners' sugar

INSTRUCTIONS

BROWNIE BATTER

1. Preheat oven to 350 degrees (F).

Line an 8x8 inch square baking pan with parchment paper; spray

parchment paper and any exposed pan lightly with non-stick spray; set aside.

2. Melt butter and chocolate in a small saucepan over medium-low heat, whisking occasionally, until

completely melted; whisk smooth and remove pan from heat. Pour melted chocolate into a large, heatproof bowl and whisk in the sugar, beating well. Add in the eggs and egg yolk and beat smooth.

3. Gently whisk in the salt and flour, stirring until just combined. Pour batter into prepared baking pan, smoothing the top with a rubber spatula.

CHEESECAKE

1. Using a handheld mixer beat the cream cheese in a large bowl until completely smooth. Add in the sugar and egg yolks and beat until smooth and creamy, about 1 minute. Fold in the chopped chocolate bars,

reserving 1/4 cup for later use.

2. Pour the cheesecake batter on top of the brownie batter. Gently stir with a knife for a marbled look. Bake in preheated oven for 35 minutes, or

until the edges are firm and the center is just set.

3. Cool brownie cheesecake bars in the pan, on a wire rack,.

GLAZE

1. Place the peanut butter in a small sauce pan over medium-low heat, cook, stirring occasionally, until completely melted. Whisk in

confectioners' sugar.

2. When ready to serve, cut cheesecake brownies into bars. Sprinkle the top of each bar with a little of the reserved chocolate bars crumble, then drizzle with the peanut butter glaze.

CARAMEL APPLE

CHEESECAKE

INGREDIENTS

CRUST

1½ cups of finely ground graham crackers (about 12 crackers)

⅓ cup sugar

6 tbsp. butter, melted

CHEESECAKE

2 cans (21 oz. each) apple pie filling, chopped into smaller pieces 2 pkg. (8 oz. each) cream cheese, softened

⅔ cup sugar

1 tub (16 oz.) whipped topping,

thawed

TOPPING

¼ cup caramel topping sauce

INSTRUCTIONS

1. In a medium bowl, combine the graham crackers, sugar and melted butter. Press the mixture into a 9x13-in. baking dish. Chill the crust while preparing the cheesecake layer.

2. Beat apples, cream cheese and sugar in a large bowl until smooth. Gently stir in the whipped topping. Spread over the prepared crust. Refrigerate 4 hours or until set.

3. Spoon caramel topping sauce evenly over the top of the cheesecake or spoon it on individual portions.

CHEESECAKE BITES

INGREDIENTS

CRUST

1 cup all-purpose flour

1 cup pecans or walnuts

¾ cup sugar

½ cup butter, melted

CHEESECAKE

16 oz cream cheese

4 tbsp sugar

4 tbsp milk

2 eggs

2 tsp vanilla

16 oz crushed pineapple, drained 1 cup flaked coconut, sweetened

INSTRUCTIONS

1. Preheat oven to 350 F degrees.

2. In a food processor, add the pecans, flour, sugar and melted butter. Pulse a few times until fine crumbs form.

Pat mixture into ungreased mini cheesecake pan in each individual cup. Bake for 15 minutes. Cool slightly.

3. Mix together cream cheese, sugar, milk and eggs. Fold in vanilla, and drained pineapple. Add about 2 tbsp of the cream cheese mixture to each cup.

4. Sprinkle each cheesecake with flaked coconut. Bake 15-20 minutes.

Let cool.

RED VELVET

INGREDIENTS

CAKE

1/4 cup / 50 g shortening

1 egg

1 tbsp cocoa

1/4 tsp salt

2/3 cups / 130 g sugar

1/2 tsp vanilla extract

1/2 cup / 120 ml buttermilk

1 1/4 cups / 150 g flour

1/2 tsp baking soda

1/2 tbsp white vinegar

1 oz / 30 ml red food colouring OREO CRUST

32 oreo cookies, finely processed into crumbs including the cream in the food processor

5 tbsp unsalted butter, melted and cooled

pinch of salt

GANACHE

3/4 cups heavy cream

10 oz bittersweet or semisweet chocolate, finely chopped

FILLING

3 (8 oz) packages / 680 g cream cheese, at room temperature

3/4 cup / 150 g sugar

1 1/2 tbsp flour

2 tsp vanilla extract

3 large eggs TOPPING

2 oz cream cheese, at room

temperature

2 tbsp butter, at room temperature 1 cup / 100 g confectioners’ sugar some of the ganache

INSTRUCTIONS

CAKE

1. Prepare the cake layer on the day before making the entire cake.

2. Preheat the oven to 350°F / 175°C.

Line the bottom and the sides of a 9inch / 23 cm round cake pan with parchment paper. Let it overhang a little bit.

3. With an electric mixer, cream the shortening, sugar, and eggs. Add the cocoa, food colour, salt, and vanilla.

4. Add buttermilk alternately with the flour. Mix the ingredients together.

Mix the vinegar and the baking soda together in a small dish. Add it to the batter and fold it in.

5. Pour the batter into the cake pan and bake it for 20 to 25 minutes or until a toothpick inserted into the cake comes out clean. Cool completely.

Invert the cake onto a cutting board or plate and add another cutting board.

6. Place a few cups on top of the cake and let the cake sit for a while until it becomes nice and even.

7. Cover it in parchment paper and place the cake in the refrigerator.

CRUST

1. Grease a 9-inch / 23 cm springform and line the bottom with parchment paper.

2. Combine the cookie crumbs with the

butter and salt. Toss with a fork until all the crumbs are moistened.

3. Press the crumbs into a thin layer on the bottom and the sides of the springform almost all the way up the sides.

GANACHE

1. Place the finely chopped chocolate in a bowl. In a small sauce pan, bring the heavy cream to a boil and then pour it over the chocolate.

2. Let the chocolate soften for about 1

minute and then whisk it until it becomes very smooth. Pour most of the ganache over the bottom of the oreo crust. Reserve some the

ganache for later as decoration.

Freeze until the ganache layer becomes firm.

FILLING

1. Preheat the oven to 350°F / 175°C.

2. Beat the cream cheese and sugar with an electric mixer until well

combined. Beat in the flour and vanilla. Beat in the eggs one at a time.

3. Pour the filling over the ganache in the crust. Bake for about 1 hour or until the top is lightly browned, puffed, and cracked at the edges.

4. Let the cake cool on a wire rack for about 30 minutes. Let it cool in the refrigerator for at least 3 hours until it completely cooled.

ASSEMBLY

1. Wrap a warm towel around the outside of the springform to help loosen the crust from the sides.

Carefully remove the springform.

2. Place the red velvet cake on top of the cheesecake.

3. Sieve the confectioners’ sugar into a bowl. Add the cream cheese and butter and whip it to make the frosting. Pipe the frosting onto the cake and drizzle the ganache over the cake.

SNICKERS

CHEESECAKE BARS

INGREDIENTS

CRUST

18 Chocolate graham cracker

squares (1 wrapped package),

crushed into crumbs

3 tablespoons sugar

6 tablespoons butter, melted

FILLING

12 oz. cream cheese, softened

1/2 cup peanut butter

1/2 cup sugar

1 tablespoon all-purpose flour 1 egg, plus 1 yolk

1/2 cup sour cream 1 teaspoon vanilla

12 fun size Peanut Butter Snickers GANACHE

1/2 cup heavy cream

2 tablespoons butter

3/4 cup semi-sweet chocolate

morsels

2 tablespoons confectioners’ sugar FROSTING

1 stick butter, softened

1/4 cup peanut butter

1 teaspoon vanilla

1 1/2 cup confectioners’ sugar

INSTRUCTIONS

Preheat oven to 325 degrees.

CRUST

1. Stir graham cracker crumbs and sugar together in a medium bowl.

Add melted butter and stir until completely combined.

2. Using the bottom of a glass or measuring cup, firmly press mixture into the bottom of an 8×8 inch baking dish. Bake for 10 minutes, then remove from oven and let cool.

FILLING

1. Add cream cheese, peanut butter, sugar and flour to a large bowl.

Using a mixer on medium-high

speed, beat mixture until creamy and combined.

2. Turn mixer to low and add egg and yolk, mixing until combined. Add sour cream and vanilla and mix until combined.

3. Gently stir in Snickers candy bar pieces and pour batter in prepared baking dish. Bake for 40-45 minutes, then remove and let cool completely.

GANACHE

1. Place chocolate morsels in a large heat-proof bowl and set aside. Add cream and butter to a saucepan and heat on stove at medium high.

2. Remove just before boiling and pour over morsels. Let sit for a minute and

then stir until completely combined.

3. Add confectioners’ sugar and beat with a wire whisk until smooth. Pour over cooled cheesecake. Cover and refrigerate for several hours or overnight.

FROSTING

1. Beat butter and peanut butter until completely smooth and creamy. Add vanilla and beat until combined.

2. Add confectioners’ sugar on low and then increase speed and beat until combined. Pipe buttercream swirls on top of each cheesecake bar and then insert a sliced Snickers candy bar piece for decoration.

3. Store cheesecake bars in refrigerator.

PEPPERMINT

CHEESECAKE

INGREDIENTS

18 vanilla creme-filled chocolate sandwich cookies, finely crushed (about 1-1/2 cups)

3 tbsp. butter, melted

30 starlight mints, divided

4 pkg. (8 oz. each) cream cheese, softened

1 cup sugar

4 eggs

1 pkg. (4 oz.) white chocolate, melted

1/4 tsp. peppermint extract

1 pkg. (4 oz.) chocolate, divided

2 cups thawed whipped topping cream

INSTRUCTIONS

1. Heat oven to 325°F.

2. Mix cookie crumbs and butter until blended; press onto bottom of 9-inch springform pan. Bake 10 min.

3. Meanwhile, crush 25 mints. Beat cream cheese and sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.

Add white chocolate, crushed mints and extract; mix just until blended.

Chop half the semi-sweet chocolate; stir into batter. Pour over crust.

4. Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before

removing rim. Refrigerate 4 hours.

Meanwhile, crush remaining mints; chop remaining semi-sweet

chocolate.

5. Spread cheesecake with 1 cup whipped cream just before serving.

Sprinkle remaining crushed mints and chopped chocolate over center of cheesecake.

KIT KAT

CHEESECAKE

INGREDIENTS

CRUST

1 1/2 cups of graham cracker crumbs 1/2 cup sugar

8 tablespoons of butter

CAKE LAYER

12 oz cream cheese

2 teaspoons unsweetened Cocoa

Powder

¾ cup dark cocoa powder 1/3 cup sugar

1 egg

6 Kit Kat packages

CHOCOLATE LAYER

10oz. chocolate

8 tablespoons butter

STRIPING

4 oz white chocolate chips

1/4 cup heavy cream

INSTRUCTIONS

Heat oven to 350 degrees F. Line pan with a sling foil.

CRUST

1. Place graham cracker crust and sugar in a bowl and toss to combine.

2. Add in melted butter and mix to combine. Press mixture onto bottom of prepared pan. Bake at 350 degrees F for 7-10 minutes. Remove from

oven and set aside to cool.

CAKE LAYER

1. Place all ingredients in a bowl and beat until fully combined and smooth; set aside.

2. Place Kit Kat bars on top of crust.

Pour cheesecake mixture over Kit Kat bars and bake for 30-35 minutes at 350 degrees F.

3. Remove from oven and set aside to cool.

CHOCOLATE LAYER

1. Place chocolate and butter in a heat proof bowl over simmering water, gently stir until chocolate is melted and butter is fully combined. Pour

chocolate over baked cheesecake.

2. Place white chocolate chips in a heat proof bowl. Boil heavy cream. Pour boiled heavy cream over chocolate and let sit. Do not stir for 3-4

minutes.

3.

Using a sturdy spatula gently stir and fold chocolate, continuing until chocolate is completely melted.

4. Transfer mixture to a pastry bag fitted with a number 2 round tip or a place mixture in a ziplock bag and cut a small hole in one corner.

5. Pipe white chocolate horizontally across from top to bottom. Use a toothpick and starting at the top drag

the toothpick vertically through horizontal lines. Starting from the bottom drag the toothpick to the top.

Continue to alternate starting points with toothpick.

OREO BITES

INGREDIENTS

36 Oreo Cookies, divided

1/4 cup (4 tablespoons) butter 4 packages (8-ounces each) cream cheese, softened

1 cup granulated sugar

1 cup sour cream

1 teaspoon vanilla

4 large eggs

4 ounces semisweet chocolate

4 ounces white chocolate

INSTRUCTIONS

1. Preheat the oven to 325°F.

2. Line a 9×13-inch baking pan with foil, with ends extending over sides.

Finely crush 24 Oreo cookies. Melt 1/4 cup butter; mix with crumbs.

Press onto bottom of prepared pan.

3. In a large bowl, beat the cream cheese and sugar with mixer until blended. Add sour cream and

vanilla; mix well. Add eggs, one at a time, beating after each just until blended. Chop remaining cookies.

Gently stir into batter; pour over crust.

4. Bake the cheesecake for about 35-40

minutes or until the sides are set and

the center is almost set. Cool completely on a wire rack in the pan.

5. When the cheesecake is completely cooled, cover with plastic wrap and refrigerate for at least 2 hours.

6. When chilled, remove the

cheesecake using the foil overhang and cut the cheesecake into bite-sized pieces. Place the cheesecake bites on a wax or parchment paper-lined baking tray. Melt the semisweet chocolate and white chocolate in separate bowls.

7. Pour the melted chocolate into a ziplock bag, one for the semisweet chocolate, one for the white

chocolate.

8. Snip a small corner off the corner of the bag and drizzle the chocolate over the cheesecake bars. Chill the bars until ready to serve.

CREAMER PIE

INGREDIENTS

CRUST

2 1/2 cups chocolate cookie crumbs 5 tablespoons butter, melted

CHEESECAKE

2 - 8 ounce packages cream cheese, room temperature

2 eggs, room temperature

1/2 cup sugar

1 teaspoon vanilla extract

1/3 cup sour cream, room

temperature

2/3 cup coffee cream, room

temperature

1 teaspoon cornstarch CREAM GANACHE

1 cup chocolate chips

1/2 cup coffee cream

INSTRUCTIONS

CRUST

1. Preheat oven to 350 degrees.

2. Stir cookie crumbs and melted butter in a medium sized bowl with a fork.

Pour into 9” or 9.5” pie plate and press across the bottom and up the sides with your hands. Set aside.

CHEESECAKE

1. Using a mixer with the paddle attachment, beat the cream cheese until smooth. Add the eggs, sugar, vanilla, and sour cream and beat until smooth, scraping the sides of the bowl a few times. Add the

cornstarch and coffee cream and mix

until smooth.

2. Pour carefully into pie plate. Bake for 25 minutes. It should still wiggle a little in the center. Cool completely before adding the ganache.

GANACHE

1. Place chocolate chips and coffee cream in a small bowl. Microwave for about 45 seconds, stirring once halfway through. Stir until the chocolate chips have melted

completely.

2. Refrigerate until firm enough to pour without being runny about 45 minutes

- 1 hour, stirring every 15 minutes.

3. Once pie and ganache are both

cooled, pour about ½ - ¾ of the ganache over the top of the

cheesecake.

4. Chill overnight before cutting. Store in refrigerator.

WAVE BLUEBERRY

CHEESECAKE

INGREDIENTS

300 g digestive biscuits

140 g butter, melted

275 g raw caster sugar

100 g blueberries

1 teaspoon cornflour

900 g cream cheese

4 tablespoons plain flour

2 teaspoons vanilla extract

3 large eggs

200 ml sour cream

INSTRUCTIONS

1. Heat oven to 200°C.

2. Line a 20 cm springform baking tin with baking paper.

3. Put the digestive biscuits in a food processor and blitz to fine crumbs.

4. Add the butter and blitz again to combine.

5. Spoon the crumbs into the tin, press down firmly with the back of a spoon to cover the base, then bake for 10

minutes. Leave to cool.

6. Meanwhile, put 25g of the sugar and the blueberries into a small pan.

7. Mix the cornflour with 1 tablespoon cold water and add to the pan. Heat gently until the sugar dissolves.

Increase the heat and boil for 1-2

minutes until saucy. Set aside to cool.

8. In a large bowl, whisk the cream cheese with an electric beater until smooth.

9. Add the remaining sugar and whisk again.

10. Add the flour, vanilla, eggs and sour cream, and whisk until well

combined and smooth.

11. Pour half the cheesecake mixture over the biscuit base.

12. Drop half the blueberry sauce on top in small spoonfuls.

13. Cover with the remaining cheesecake mix and smooth the surface with a spatula.

14. Drizzle the remaining blueberry sauce over the top, then use the end of the spoon to gently ripple it into the cheesecake mixture.

15. Bake for 10 minutes, then lower the heat to 110°C and bake for a further 30 minutes.

16. Turn off the oven and leave the cheesecake inside for 1 hour, then leave for 1 hour more with the door ajar.

17. Finally, leave at room temperature until completely cool, then chill for at least 3 hours in the refrigerator.

TEQUILA

CHEESECAKE

INGREDIENTS

1/4 cup (60 g) melted unsalted butter 1¼ cups (310 g) Graham cracker crumbs

16 oz (480 g) cream cheese at room temperature

1/2 cup (125 g) granulated sugar 2 tablespoons lime zest

4 tablespoons freshly squeezed lime juice

4 tablespoons tequila

2 tablespoons liqueur

2 tablespoons heavy cream

2 large eggs at room temperature

INSTRUCTIONS

1. Preheat your oven to 350 F (175 C).

2. Line 9x9 baking pan with aluminum foil and grease with cooking oil.

3. In a medium mixing bowl,combine melted butter and Graham cracker crumbs. Mix well. Press gently in the bottom of foil-lined baking pan.

4. In a mixing bowl,combine cream cheese and granulated sugar. Beat until smooth and fluffy. Stir in lime juice and zest,tequila,liqueur and heavy cream. Mix until well

combined. Beat in eggs,one at a time.

5. Pour cream cheese mixture over prepared Graham cracker crust.

Spread into corners. Bake in

preheated oven for 20-25 minutes.

6. Set aside and allow to cool completely. Refrigerate for at least 3

hours.

KEY LIME

CHEESECAKE

INGREDIENTS

CRUST

30 chocolate wafers

1/4 cup unsalted butter, melted SYRUP

1 cup water

1 cup sugar

2 key limes, juiced

dried cranberries

FILLING

5 egg yolks

1 cup brown sugar

1/4 cup key lime juice 1 tablespoon key lime zest

1/2 habanero pepper, minced, seeds removed

2 cups whipped cream cheese,

softened

1 cup mascarpone cheese

MERINGUES

5 egg whites

3 tablespoons granulated sugar 1 teaspoon white vinegar

INSTRUCTIONS

Preheat the oven to 375 degrees F.

CRUST

1. Put all the chocolate wafers in a resealable bag and then crush them into fine crumbs. Pour the crumbs into a medium mixing bowl and add the melted unsalted butter.

2. Mix to incorporate. Mold the crumb crust into the bottom of a springform pan, about 1/4-inch thick. Bring it up the sides a little bit, about a 1/2-inch.

Bake for 8 to 10 minutes. Remove and cool on counter.

SYRUP

1. Heat a pot over medium heat. Pour in

the water, sugar and bring to a boil.

2. Add the key lime juice and dried cranberries, stir. Reduce the heat to medium-low and simmer for 10

minutes, until slightly reduced.

3. Preheat the oven to 350 degrees F.

FILLING

1. In a large bowl add the egg yolks, brown sugar, key lime juice, lime zest, and habanero pepper and whisk together.

2. Add the cream cheese and

mascarpone then mix with electric beater for another 15 seconds. Set aside.

MERINGUES

1. Whip the egg whites together with 3

tablespoons granulated sugar and white vinegar. Delicately fold this meringue into the cheesecake

mixture. Pour evenly into the

springform pan, over the chocolate crust.

2. Place 2 layers of wide aluminum foil into a large roasting pan. Put the cake in the middle of the foil. Bring the foil up the sides to create a seal, do not cover cake.

3. Pour water into the roasting pan, half way up the sides of the cake pan.

Bake for 1 hour to 1 hour, 30 minutes depending on your oven.

4. Allow the cake to cool completely

on the countertop, then refrigerate overnight. Serve each slice of this cheesecake drizzled with a

tablespoon or 2 of key lime and hibiscus coulis/syrup.

ESPRESSO

CHEESECAKE

INGREDIENTS

CRUST

12 to 18 espresso biscotti

5 tablespoons (2 1/2 ounces)

unsalted butter, melted, plus more as needed

CHEESECAKE

4 ounces semisweet chocolate,

chopped

1/4 cup heavy cream

5 teaspoons instant espresso

1 1/2 pounds cream cheese, at room temperature

1 cup granulated sugar 1 cup sour cream, at room

temperature

3 large eggs, at room temperature 1 teaspoon vanilla extract

INSTRUCTIONS

CRUST

1. Preheat the oven to 350°F (177°C).

2. In a food processor, grind the biscotti to crumbs, making enough to measure 1 1/2 cups crumbs. Pour the crumbs into a medium bowl and mix in the melted butter. Press the crust into the bottom of a 9-inch springform pan.

3. Bake until the crust is set, 15 to 20

minutes. Let cool completely. Reduce the oven temperature to 325°F

(163°C).

CHEESECAKE

1. Meanwhile, set a metal bowl over a pan with about 1 inch simmering

water so that the bottom of the bowl is above but not touching the water.

2. Add the chocolate and heavy cream and let the chocolate melt. Stir in the espresso, remove from the heat, and let cool until just warm to the touch.

3. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth.

4. Add the sugar and beat until smooth, about 1 minute. Add the sour cream and beat to combine. Add the eggs, 1

at a time, and beat on high, scraping the bowl in between additions. Add the cooled chocolate mixture and beat until combined. Add the vanilla

and beat on high until perfectly smooth, 1 to 2 minutes.

5. Pour the cream cheese mixture into the cooled crust. Bake until the cheesecake is set, 50 to 70 minutes.

6. Cool completely and then refrigerate until chilled before removing the ring of the pan.

CARROT

CHEESECAKE

INGREDIENTS

18 ounces cream cheese

1 ¾ cup granulated sugar

1 ¾ cups powdered sugar, sifted 1 cup flour and 1 tablespoon flour 5 eggs

2 ½ teaspoons vanilla

¾ cup vegetable oil

1 teaspoon baking soda

1 teaspoon cinnamon

1 (8 ½ ounce) can crushed

pineapple, well drained with juice reserved

1 cup grated carrots

½ cup flaked coconut ½ cup chopped walnuts

1 tablespoon butter, softened

1 tablespoon reserved pineapple juice

dash of salt

INSTRUCTIONS

1. Grease a 9 or 9 ½ inch spring form pan. Set aside.

2. In the large bowl of an electric mixer, beat together 2 packages cream cheese and ¾ cup sugar until smooth. Beat in 1 tablespoon flour, 3

eggs and 2 teaspoons vanilla until smooth. Set aside.

CARROT CAKE

1. In a large bowl, combine oil, 1 cup sugar, 2 eggs and 1 teaspoon vanilla, blending thoroughly. Stir in 1 cup flour, baking soda, cinnamon and pinch of salt, mixing well. Stir in drained pineapple, carrots, coconut and walnuts.

2. Spread 1 ½ cups carrot cake batter over bottom of prepared pan. Drop large spoonfuls of cream cheese batter over carrot cake batter. Top with large spoonfuls of remaining carrot cake batter. Repeat with remaining cream cheese batter, spreading evenly with a knife.

3. Bake in preheated 350°F oven 50 to 65 minutes or until cake is set and cooked through. Cool to room

temperature and then refrigerate.

When the cake is cold, prepare the frosting.

FROSTING

In a bowl of an electric mixer, combine 2 ounce cream cheese, butter, powdered

sugar, ½ teaspoon vanilla, 1 tablespoon reserved pineapple juice and a dash of salt. Beat until smooth and of spreading consistency. Frost top of cheesecake.

Refrigerate 3 to 4 hours before serving.

LEMON BARS

INGREDIENTS

SHORTBREAD LAYER

1 1/2 cups (213g) all-purpose flour 1/2 cup (68g) powdered sugar

1/4 tsp salt

3/4 cup (6 oz) unsalted butter, cold and diced into small cubes

LEMON LAYER

1 1/2 cups (330g) granulated sugar 1 tbsp all-purpose flour

1 1/2 tbsp lemon zest

1/2 cup (4.6 oz) lemon juice

4 large eggs

CHEESECAKE LAYER

2 (8 oz) packages cream cheese, softened well (but not melted) 3/4 cup (165g) granulated sugar 2 large eggs

1 tsp vanilla extract

1/4 cup (2 oz) sour cream

SOUR CREAM LAYER

1 cup (8 oz) sour cream

4 Tbsp (34g) powdered sugar

INSTRUCTIONS

Preheat oven to 350 degrees. Butter a 13

by 9-inch baking dish, set aside.

SHORTBREAD LAYER

In a mixing bowl whisk together flour, powdered sugar and salt.

Using a pastry cutter or fork, cut butter into flour mixture until it resembles coarse meal. Pour mixture into prepared baking dish and spread and pat into an even layer. Bake in preheated oven until set, about 15 -

18 minutes. Set aside to cool

slightly.

LEMON LAYER

In a mixing bowl whisk sugar and flour,

then add in lemon zest, lemon juice and eggs whisk until well blended. Set aside.

CHEESECAKE LAYER

1. In a mixing bowl, using an electric hand mixer set on low speed, cream together cream cheese and granulated sugar until smooth, about 30 seconds.

Mix in eggs one at at time adding in vanilla with second egg. Mix in 1/4

cup sour cream. Tap bowl against countertop about 10 times to release any large air bubbles.

2. Pour lemon filling over crust then evenly pour cheesecake filling over lemon layer. Skim off any air

bubbles. Gently spread cheesecake filling into an even layer. Bake in

preheated oven until filling only jiggles slightly, about 29 - 33

minutes. Remove from oven and

allow to cool at room temperature 45

minutes then transfer to refrigerator and chill at least 2 hours.

SOUR CREAM LAYER

In a small mixing bowl whisk together sour cream and powdered sugar. Spread into an even layer over chilled bars. Cut into squares. Store in an airtight container in refrigerator.

PEANUT BUTTER

BROWNIES

INGREDIENTS

CHEESECAKE

2 packages X 8oz each cream

cheese, room temperature

2 tablespoons heavy cream

1/2 cup sugar

2 eggs, room temperature

2/3 cup peanut powder

BROWNIE

3 eggs, room temperature

2 cups sugar

1 teaspoon vanilla extract

1 cup butter, melted

3/4 cup unsweetened cocoa powder 1 1/4 cup all-purpose flour

1/2 teaspoon baking powder

pinch of salt

INSTRUCTIONS

1. Heat the oven to 350F. Line a 9X9"

baking pan with parchment paper. Set aside.

2. In a mixing bowl, add the cream cheese, heavy cream and sugar. With the paddle attachment on, beat on low speed until creamy.

3. Add the 2 eggs, one at a time, beating after each addition.

4. With a spatula fold in the peanut powder.

5. Set the cheesecake mix aside while making the brownie layer.

6. In a separate bowl add the 3 eggs and 2 cups of sugar. With the paddle

attachment on, beat on medium-low speed until the mixture increases in volume and gets a pale color, about 5

minutes.

7. Lower the mixer's speed and beat in the vanilla extract and melted butter.

8. Gently fold in the cocoa powder, all-purpose flour, baking powder, and salt.

9. Pour almost all the brownie batter on the bottom of the prepared baking pan. Spread it evenly.

10. Carefully, spread the peanut cheesecake over the brownie layer and finish with the remaining

brownie batter.

11. With a fork or a butter knife make a

few swirls into the top brownie layer and cheesecake layer.

12. Place the pan into the hot oven and bake for 50 to 55 minutes.

13. Remove the dessert from the oven and let cool completely before cutting into bars.

CHEESECAKE WITH

OREO

INGREDIENTS

CRUST

24 Oreos-finely crushed

1 cup melted butter

FILLING

24 ounce cream cheese-softened 3 cup sugar

3 eggs

1 tablespoon lemon juice

1 teaspoon vanilla extract

1 cup sour cream

1 cup pure pumpkin puree

1 teaspoon cinnamon

1 teaspoon cloves 1 teaspoon nutmeg

TOPPING

11 cups heavy cream

3 tablespoons powdered sugar

6 oz. semi-sweet chocolate-chopped 1 cup heavy cream

1/2 cup chocolate chips-for garnish

INSTRUCTIONS

1. Grease the inside of the 8 or 9 inch springform pan with nonstick

cooking spray and line the bottom of the pan with parchment paper.

2. Wrap the outside of the pan with two layers of aluminum foil and bring the foil up the sides of the pan and make sure it’s tight and secure.

3. Preheat oven to 350 F.

4. Mix together Oreo crumbs and melted butter, press the mixture into the bottom of springform pan and smooth to get an even layer, set aside.

5. With electric mixer, mix cream cheese and sugar on medium speed

until smooth. Decrease the speed to low and add eggs one at a time.

6. Add sour cream, vanilla extract and lemon juice and mix until well incorporated.

7. Spread 1 1 cup of cheesecake filling onto Oreo crust and smooth with a spatula. Place in the freezer for 10-15 minutes.

8. Add pumpkin pure, cinnamon, nutmeg and cloves to the rest of cheesecake filling and mix until well incorporated. Spread evenly onto plain cheesecake filling.

9. Place springform pan in a roasting pan, fill roasting pan about a quarter of the way with hot water and bake at

350 degrees for 55-65 minutes, rotating once halfway through.

10. Remove springform pan from the water bath and set on a cooling rack to cool, then remove aluminum foil and refrigerate overnight. When it’s completely cooled run a thin knife around the edge and take of the ring of springform pan.

11. Beat 1 1 cup heavy cream and powdered sugar until stiff peaks form. Spread 1 ½ cup whipped

cream on top of pumpkin cheesecake and save the rest for garnish. Place the cake in the freezer for 20 minutes.

12. Over double boiler melt chopped chocolate until completely smooth

and has no lumps, then stir in 1 cup heavy cream(from the fridge). If the ganache is warm, set aside to cool.

13. When it's cooled completely, spread about ½ of the ganache onto cake to cover completely heavy cream layer, then set the cake in the freezer for 5-10 minutes. Reheat the rest of ganache and pour it over the cake to and let it dripping over the edge. Let it cool completely to set then garnish the cake with heavy cream and

chocolate chips.

14. Store the cake in the fridge.

CHOCOLATE CHIP

BARS

INGREDIENTS

COOKIE DOUGH

10 tablespoons butter, room

temperature

1 cup granulated sugar

3 cup packed brown sugar

2 large eggs, room temperature 11 teaspoons vanilla extract

31 cups all-purpose flour

1 teaspoon baking soda

3 teaspoon salt

2 cups semi-sweet or milk chocolate chips

FILLING

1 (8-ounce) package cream cheese, room temperature

1 cup granulated sugar

1 large egg, room temperature

1 cup sour cream

11 teaspoons cornstarch

1 teaspoon vanilla extract

INSTRUCTIONS

Preheat oven to 325 degrees.

COOKIE DOUGH

1. Using an electric mixer with a paddle attachment, beat butter and both sugars until creamy, about 5

minutes.

2. Combine flour, baking soda, and salt in a separate bowl and add to butter mixture. Mix on low just until flour is incorporated. Fold in chocolate chips.

3. Press half of cookie dough in a 9X13-inch pan. Refrigerate

remaining half.

FILLING

1. Using a clean mixing bowl, beat cream cheese and sugar with paddle attachment until smooth, about 5

minutes.

2. Add remaining cheesecake

ingredients and mix until combined.

Spread evenly over bottom layer of cookie dough.

3. Remove remaining cookie dough from refrigerator and scatter it in pieces across the top. No need to completely cover the cheesecake layer. The cookie dough will spread out as it bakes.

4. Bake until golden brown on top and set, about 45 minutes.

5. Refrigerate before cutting.

APPLE

CHEESECAKE TART

INGREDIENTS

DOUGH

21 cups flour

1 cup sugar

1 teaspoon baking powder

1 egg (room temperature)

1 egg yolk (room temperature)

1 cup butter (room temperature) FILLING

1 cup cream cheese

1 cup sugar

2 eggs

2 tablespoons cream

1 cup greek yogurt 1-2 apples

TOPPING

2 tablespoons sugar

1 teaspoon cinnamon

INSTRUCTIONS

DOUGH

1. In a large bowl,gently whisk together flour,sugar and baking powder, create a well in the middle and add slightly beaten egg and yolk and butter cut into pieces.

2. Mix together, at this point turn mixture onto a slightly floured surface and work the mixture to form a soft dough. Wrap in plastic and refrigerate for 30 minutes.

3. Remove from fridge and knead the dough a couple of times to soften it up again on a lightly floured surface.

Roll out to ½ " thickness. Place cut out dough into lightly greased tart

pans. Refrigerate until cream filling is ready.

4. Pre-heat oven to 350° .

FILLING

1. In a medium bowl cream together cream cheese, sugar, eggs, cream and yogurt. Set aside.

2. Peel, thinly slice and chop (medium size pieces) apples.

3. Divide apple pieces between tart pans.

4. Pour the cheese mixture over the apples. Sprinkle with cinnamon sugar topping.

5. Bake for approximately 30-35

minutes or until golden on top, let cool then refrigerate at least 8 hours

or overnight. Before serving drizzle with caramel sauce.

TRUFFLE

CHEESECAKE

INGREDIENTS

CRUST

30 Oreo cookies

5 tablespoons butter, melted

FILLING

32 ounces cream cheese, at room temperature

5 large eggs, at room temperature 1 cup granulated sugar

1/2 cup heavy cream

1 teaspoon vanilla

20 Oreo cookies, quartered

TOPPING

1 cup semisweet chocolate chips 1/2 cup heavy cream

Oreo truffles

INSTRUCTIONS

CRUST

1. Preheat the oven to 325°F.

2. In the bowl of a food processor, process the cookies until they are finely ground crumbs.

3. Add the butter and pulse until moistened. Press into the bottom and halfway up the sides of a 9-inch nonstick springform pan.

4. Bake for 10 minutes. Place on a wire rack to cool. Maintain oven

temperature.

FILLING

1. In the bowl of an electric mixer, beat the cream cheese until smooth. Add

the eggs, one at a time, beating until smooth. Add in the sugar, cream, and vanilla and beat until combined. Be careful not to overbeat. Stir in the Oreo cookies.

2. Pour the batter into the cooled crust.

3. Bake for about 1 hour, or until set and the top looks slightly dry.

4. Cool the cheesecake completely on a wire rack. Refrigerate until

completely chilled, at least 4 hours.

Release the cheesecake from the pan onto a cake stand or serving plate.

TOPPING

1. Place the chocolate chips in a medium heatproof bowl.

2. In a small saucepan heat the cream

just until simmering. Pour over the chocolate chips. Let sit for 3 minutes before stirring until the mixture is melted and smooth.

3. Let cool slightly until thickened. Pour over the cheesecake, allowing to drip down the sides. Top the

cheesecake with the Oreo truffles.

CHEESECAKE

CHOCOLATE

PEANUT BUTTER

COOKIES

INGREDIENTS

FILLING

8 ounces cream cheese, softened ¼ cup powdered sugar

CHOCOLATE PEANUT

BUTTER COOKIES

1 cup vegetable shortening

1 cup brown sugar

1 cup sugar

2 eggs

¼ cup hot water

2 teaspoons vanilla

2-1/2 cups flour

½ cup cocoa powder

1 teaspoon salt

1 teaspoon baking soda

2 cups peanut butter chips

INSTRUCTIONS

Preheat oven to 375 degrees.

FILLING

In a medium bowl, mix together cream cheese and powdered sugar until smooth.

CHOCOLATE PEANUT

BUTTER COOKIES

1. In the bowl of an electric mixer, cream together shortening, brown sugar and sugar.

2. Add eggs, water and vanilla and mix until combined.

3. Add flour, cocoa powder, salt and baking soda and mix until just combined. Stir in peanut butter chips.

4. Using a medium cookie scoop, fill ⅓

full of cookie batter. Place a teaspoon sized ball of cheesecake filling in the center and cover and fill scoop with additional cookie batter.

5. Place dough on parchment or silicone lined baking sheets and bake for 10-12 minutes or until just set.

6. Allow to cool on baking sheets for 2

minutes prior to moving to cooling racks to cool completely.

APPLE

CHEESECAKE PIE

INGREDIENTS

FILLING

6 ounces light or reduced fat cream cheese, at room temperature

1 cup powdered sweetener

stevia, or additional sugar, to taste 1 tsp lemon juice

1 tsp vanilla extract

1 tsp maple extract

1 large apple, sliced very thinly 1 tsp lemon juice

1 tbs brown sugar

1 tsp cinnamon

1 tsp salt

1 tsp ground ginger

YOGURT PIE CRUST

2 cups flour

1 tsp salt

1 tsp sweetener, such as sugar or erythritol

4 tablespoons cold butter

1 cup low fat plain yogurt

FILLING

4. Stir together in a bowl the cream cheese, at room temperature,

powdered sweetener, 1 tsp of lemon juice, vanilla extract and maple

extract.

5. Set aside, and in another bowl combine 1 large apple, 1 tsp of lemon juice, 1 tsp brown sugar, 1 tsp cinnamon, 1 tsp salt, 1 tsp ground ginger.

6. Stir until the cinnamon, ginger, and brown sugar are evenly distributed YOGURT PIE CRUST

3. In a bowl combine 2 cups of flour, 1tsp salt, 1tsp sweetener. Give it a little whisk.

Add in 4 tablespoons of cold butter.

Work in until the butter in combined.

4. Fold in 1 cup of low fat plain yogurt.

ASSEMBLE

4. Roll the pie dough into a thin rectangle about 8x10 inches.

5. Place the rectangle on a flat baking pan, and fold the edges in to create a barrier for the filling. Spread the cheesecake filling on the dough, and top with the apple slices.

6. Bake at 375 degrees for 15-20

minutes, or until the dough is golden brown and cooked through. Allow to cool.

TWIX CHEESECAKE

INGREDIENTS

COOKIE CRUST

¼ cup unsalted butter, room

temperature

½ cup white granulated sugar

1 egg, room temperature

1 tsp vanilla extract

1¼ cup flour

¼ tsp baking soda

½ tsp baking powder

Pinch of salt

CHEESECAKE

12 oz cream cheese, softened

2 tbsp sour cream

½ cup of white granulated sugar 1 tbsp corn starch

TOPPINGS

13.4 oz can Dulce de Leche

4 oz baking milk chocolate

¼ cup heavy whipping cream

INSTRUCTIONS

1. Preheat oven to 350 and grease a pie dish.

2. In the bowl of an electric mixer, cream together butter and sugar for a couple of minutes.

3. Add egg and vanilla, and beat until mixed.

4. Bring speed to low, and sift in flour, baking powder, baking soda, and salt. Mix all ingredients until just combined.

5. Spread cookie batter evenly in the pie dish, bottom and up the sides, and press it gently. Set aside.

6. Beat cream cheese and sour cream in a bowl of an electric mixer, on

medium-high speed, until smooth and fluffy, for a couple of minutes.

Scrape sides and bottom of the bowl and beat for another minute.

7. Add sugar and corn starch and mix thoroughly.

8. Pour cheesecake batter into the prepared cookie base. Spread it out gently and evenly.

9. Bake for 20-25 minutes.

10. Take it out of the oven and let it cool completely.

11. Warm up Dulce de Leche first.

Spread it evenly over the top of the pie.

12. For ganache: Chop baking chocolate and add it to a small mixing bowl.

Bring heavy cream to simmer, be careful not to let it actually boil or it will raise. Pour hot heavy cream over the chopped chocolate and slowly stir with a whisk until melted and smooth.

13. Pour ganache over the center of the pie and carefully spread it over the top of the pie.

14. Cool the top to room temperature and then refrigerate for at least 4 hours.

LEMON

CHEESECAKE

INGREDIENTS

1 (3oz) package lemon Jello or (0.30oz) sugar-free lemon Jello 1 cup boiling water

1/4 cup lemon juice

1 (8 oz) package cream cheese, softened

1 cup sugar

1 tsp vanilla

1 (12 oz) can evaporated milk, chilled

3 cups graham cracker crumbs

5 tbsp powdered sugar

12 tbsp butter, melted

INSTRUCTIONS

1. Dissolve Jello in boiling water. Add lemon juice. Allow to cool.

2. Cream together cream cheese, sugar and vanilla. Add Jello and mix well.

Whip the evaporated milk and fold into the Jello mixture.

3. Mix graham cracker crumbs and powdered sugar with butter. Press into the bottom of a 9"x13" dish.

4. Pour in filling. Chill overnight before serving.

BANANA PUDDING

INGREDIENTS

1 2/3 cup Graham Crackers, crushed 1/4 cup granulated sugar

1/2 cup butter, melted

2/3 cup granulated sugar

1/3 cup flour

1 pinch sea salt

2 cups milk

3 whole egg yolks, whisked

1 1/2 teaspoons vanilla extract 16 ounces cream cheese, room

temperature

4 whole bananas, sliced

SERVING

Whipped Cream

Sliced Banana

INSTRUCTIONS

1. Preheat oven to 375 degrees.

2. In a large bowl add graham cracker crumbs and 1/4 cup sugar, mix until well combined. Drizzle in melted butter and mix well.

3. Press graham cracker mixture evenly into the bottom of a 9 inch pie plate.

Bake for 7 minutes or until light brown, cool completely.

PUDDING

1. In a large saucepan whisk together 2/3 cup granulated sugar with flour and salt until well combined. Slowly whisk in milk until smooth.

2. Bring mixture to a simmer while stirring over medium heat. Cook until

thickened.

3. Slowly stir in 2 cups of milk mixture into the egg yolks.

4. Add egg yolks back to the pan and continue to stir while returning mixture to a simmer. Cook until thickened and the consistency of pudding.

5. Remove from heat and stir in vanilla extract.

6. Beat cream cheese until smooth and creamy. Add pudding mixture to cream cheese and mix until well combined, scraping sides of bowl well.

7. Cover bottom of graham cracker crust with 1/3 banana pudding

cheesecake mixture. Add sliced bananas and cover with remaining cheesecake mixture.

8. Refrigerate cheesecake until cold or overnight.

9. Serve with whip cream and sliced banana.

BLUEBERRY

CHEESECAKE

INGREDIENTS

BLUEBERRY SAUCE

2 teaspoons (6g) cornstarch

1 teaspoon fresh lemon juice

1 Tablespoon (15ml) warm water 2 cups (380g) fresh or frozen

blueberries

2 Tablespoons (25g) granulated sugar

CRUST

1 and 1/2 cups (150g) graham

cracker crumbs

6 Tablespoons (87g) unsalted butter,

melted

1/3 cup (67g) granulated sugar FILLING

24 ounces (675g) full-fat cream cheese, softened to room temperature 1 cup (200g) granulated sugar

1 cup (240g) full-fat sour cream (or yogurt), at room temperature

2 teaspoons vanilla extract

3 large eggs, at room temperature

INSTRUCTIONS

Adjust oven rack to the lower third position and preheat the oven to 350°F

(177°C). Spray a 9-inch springform pan with nonstick cooking spray. Set aside.

BLUEBERRY SAUCE

1. Whisk the cornstarch, lemon juice, and warm water together in a small bowl until the cornstarch has

dissolved. Set aside.

2. Warm the blueberries and sugar together in a small saucepan over medium heat. Stir continuously for 3

minutes until the blueberry juices begin to release.

3. Add the cornstarch mixture and continue to stir for another 2-3

minutes, smashing some blueberries as you go.

4. Remove from heat and put the mixture through a fine mesh strainer into a small bowl. Keep separated and set both aside.

CRUST

1. Mix the graham cracker crumbs, melted butter, and granulated sugar together in a medium bowl until combined.

2. Press into the bottom of the prepared pan and only slightly up the sides.

Wrap aluminum foil on the bottom and tightly around the outside walls of the springform pan. Bake the crust for 7 minutes. Allow to slightly cool.

FILLING

1. Using a mixer fitted beat the cream cheese and granulated sugar together on medium speed in a large bowl -

about 3 full minutes until the mixture is smooth and creamy.

2. Add the sour cream and vanilla, beat until combined. On low speed, add the eggs one at a time, beating after each addition until just blended.

3. Pour the filling into the cooled crust.

Drop spoonfuls of the smooth

blueberry sauce onto the batter.

4. Using a knife, gently swirl.

5. Place the springform pan into a large roasting pan and place into the oven.

Fill with about 1 inch of hot water.

The foil wrapped around the pan will prevent water from leaking inside.

6. Bake for 50-60 minutes or until the center is almost set.2 Turn the oven off and open the door slightly.

7. Let the cheesecake sit in the oven for 1 hour. Remove from the oven and allow to cool completely at room temperature. Refrigerate for at least 6 hours or overnight. Loosen the cheesecake from the rim of the pan and remove the rim.

8. Cut into slices and serve chilled. Top with remaining chunky blueberry sauce, if desired. Cover leftover cheesecake and store in the

refrigerator.

STRAWBERRY AND

VANILLA

CHEESECAKE

INGREDIENTS

200g gluten free digestive biscuits 100g unsalted butter, melted

500g Philadelphia cream cheese 1 tsp vanilla extract

170g icing sugar

135g pack of strawberry or

raspberry jelly cubes

100ml boiling water

200ml evaporated milk

400g strawberries

zest of 1 orange

INSTRUCTIONS

Put the biscuits into a large bowl and crush into crumbs using the end of a rolling pin, then mix in the melted butter until thoroughly combined.

Pour into a 20cm diameter loose bottomed cake tin and push down. Put in the.

VANILLA LAYER

1. In a bowl, add 300g of the cream cheese and mix with a whisk until the cream cheese has loosened to a smooth consistency.

2. Add the vanilla extract and 100g of the icing sugar then whisk again until combined. Take about 4 or 5

strawberries and chop into chunks, then add them to the mixture and stir in gently. Take the biscuit base out of the fridge and spread this vanilla layer on top. Put back in the fridge.

MOUSSE LAYER

1. Chop the jelly into chunks and mix with 100ml of boiling water until dissolved. Set aside to cool slightly.

2. Add the remaining 200g of cream cheese to a large bowl and mix using the whisk until it’s smooth. Whisk in the remaining icing sugar, then whisk in the evaporated milk. Finally add the jelly mixture and whisk in. Pour this mixture onto the top of the cheesecake and put back in the fridge

to set for at least an hour.

3. Once the mousse layer has set, decorate with the strawberries. Take the cheesecake out of the fridge and carefully slide out of the cake tin and onto a plate.

4. Slice the strawberries into thin slices. Arrange the strawberries in a circle around the cheesecake, starting from the outside and working your way in. Overlay the strawberries.

Sprinkle the top with the orange zest and serve.

COOKIES

CHEESECAKE BARS

INGREDIENTS

1 cup butter (2 sticks) plus 2

tablespoons

2 cups sugar

2 eggs

1 teaspoon baking soda

1 teaspoon salt

2 teaspoons vanilla extract

2/3 cup cocoa powder

3 cups all purpose flour

8 oz cream cheese, softened

1/4 cup sugar

1 egg

1 tablespoon sour cream

1 teaspoon vanilla extract pinch of salt

30 - 40 chocolate cream filled sandwich cookies

INSTRUCTIONS

1. Pre-heat oven to 350 degrees F (180

C) and grease a 13x9 inch glass pan.

Cream butter and sugar together in the bowl of stand mixer fitted with beater.

2. Scrape sides of bowl, then add eggs and mix until combined. Add vanilla, soda, and salt, and cocoa until mixed well, then add flour one cup at a time and beat after each addition.

3. Scrape out mixer bowl into a medium bowl and save mixer bowl for making cheesecake layer.

4. Divide dough in half and press one half into prepared pan. Bake for 8 -

10 minutes until top starts to darken

and looks somewhat dry; remove from oven and cool.

FILLING

1. Beat cream cheese in mixing bowl with whisk attachment until

completely smooth and lump free, scrape bottom of bowl and mix

longer to be sure it's all smooth.

2. Add sugar and mix until creamed, then beat in egg. Add vanilla, cream, and salt; mix until combined.

3. Oreos in a single layer on top of the cooled cookie layer. Pour filling over cookie layer and crumble

remaining half of chocolate dough over top.

4. Bake for 20 - 25 minutes until the

center of bars is lightly browned on top. Remove and cool for about 30

minutes then place pan in fridge and chill for at least 3 hours before serving. Cut into squares and serve chilled.

CHOCOLATE

CHEESECAKE

INGREDIENTS

1¼ cup graham cracker crumbs

5 tablespoons unsalted butter, melted 16 ounces cream cheese, softened ½ cup sour cream

¼ cup sugar

2 eggs

1 teaspoon vanilla extract

2 cups semi-sweet chocolate chips 4 tablespoons coconut oil

INSTRUCTIONS

1. Preheat oven to 350 degrees. Line an 8 inch square pan with aluminum foil. Spray with non-stick cooking spray.

2. Combine graham cracker and butter in a small bowl. Texture should be similar to wet sand.

3. Spread graham cracker mixture into the prepared pan.

4. Bake for 5-6 minutes or until golden brown.

5. Take out of the oven and cool completely.

FILLING

1. Beat cream cheese in a stand mixer with the paddle attachment.

2. Add in sour cream, sugar, eggs and vanilla. Mix until combined. Make sure to scrap the sides of the bowl.

3. Pour cheesecake mixture on top of the graham cracker crust.

4. Place in the oven and bake for 35-40

minutes or until the cheesecake is set.

5. Allow the cheesecake to cool completely.

6. Freeze overnight or for at least 3

hours to harden.

7. Lift frozen cheesecake out of the pan and peel away foil.

8. With a sharp knife cut cheesecake into 36 squares.

9. Melt the chocolate and coconut oil in a microwave safe bowl until melted

and smooth.

10. Dip cheesecake squares, one at a time into the melted chocolate. Let the excess drip off.

11. Place the squares onto a baking sheet lined with parchment paper.

12. Repeat steps with the rest of the cheesecake bites.

13. Place the cheesecake bites in the refrigerator to set.

NUTELLA

CHEESECAKE

MOUSSE

INGREDIENTS

BROWNIES

1 stick of butter (1/2 cup)

1 cup of sugar

2 large eggs

1/2 tablespoon vanilla extract 2/3 cup cocoa powder

1/4 teaspoon salt

1/2 teaspoon baking powder

3/4 cup all-purpose flour

MOUSSE

6 tablespoons softened cream cheese (about 3 oz. or 85 g)

6 tablespoons Nutella

1/4 cup chopped milk chocolate or milk chocolate chips (45 grams) 1/2 cup heavy cream

INSTRUCTIONS

1. Preheat the oven to 350ºF. Liberally butter a muffin tin.

2. In the microwave or in a pot on the stove, combine the butter and sugar.

Cook until bubbly, stirring

occasionally.

3. Add the eggs and vanilla and quickly whisk together.

4. Stir together all the dry ingredients and stir into the rest until smooth.

Divide batter into muffin tin.

5. Bake for about 20-25 minutes.

6. When they're cool, use a shot glass or anything else with a small top to press a hole into each brownie.

When they're completely cool, fill

with mousse.

MOUSSE

1. Mix together the Nutella and cream cheese.

2. Melt the chocolate in the microwave or in a double broiler and stir into the cream cheese and Nutella.

3. Whip the cream until stiff peaks form. Stir about half of it into the Nutella mixture to soften it, then fold the rest in. Use to fill Brownies.

4. Top with melted Nutella and chocolate curls. Store in the

refrigerator.

VANILLA

CHEESECAKE

INGREDIENTS

CRUST

1 2/3 cup (216g) crushed graham cracker crumbs

2 Tbsp (30g) granulated sugar

6 Tbsp (3 oz) unsalted butter, melted CHEESECAKE

3 (8 oz) pkg cream cheese, softened 1 cup (210g) granulated sugar

Seeds of 2 vanilla beans

3 large eggs

3/4 cup (180g) sour cream

1/3 cup (80ml) heavy cream

MOUSSE

7 oz white chocolate, roughly

chopped

1 1/2 cups (355ml) heavy cream 6 oz cream cheese, nearly at room temperature

1 1/2 tbsp (22g) granulated sugar seeds of 1 vanilla bean

TOPPING

3/4 cup heavy cream

1 1/2 tbsp (22g) granulated sugar seeds of 1/2 vanilla bean

INSTRUCTIONS

CRUST

1. Preheat oven to 350 degrees. Line the outside of a 9-inch springform pan with a sheet of 18 by 18 heavy duty aluminum foil.

2. Add graham crackers and sugar to a mixing bowl and stir to combine, then pour in butter and mix with a fork until evenly moistened.

3. Pour into prepared springform pan and press evenly into bottom. Bake in preheated oven 10 minutes, then remove and cool on a wire rack.

FILLING

1. Reduce oven temperature to 325

degrees. Have a large roasting pan ready and boil about 4 quarts of water.

2. In a mixing bowl using an electric hand mixer blend together cream cheese, sugar and seeds of 2 vanilla beans just until smooth.

3. Mix in eggs one at a time, mixing just until combined after each addition.

Add sour cream and heavy cream and mix just until combined. Tap bowl forcefully against countertop about 30 times to release any large air bubbles.

4. Pour over cooled graham cracker crust and smooth into an even layer.

Place cheesecake in roasting pan

then place roasting pan in oven and carefully pour in enough boiling water to reach halfway up the side of the cheesecake pan.

5. Bake in preheated oven until cheesecake is set but still jiggly in the center, about 65 minutes, then leave in oven and leaved door

closed and let rest 10 minutes.

6. Remove from oven and cool on a wire rack for 30 minutes. Tent with foil and chill in refrigerator 8 hours or overnight.

MOUSSE

1. Melt white chocolate in a microwave safe boll on 50% power in 30

second increments, stirring between

intervals, until melted and smooth.

2. Set aside and let cool until just lukewarm.

3. In a mixing bowl using an electric hand mixer whip heavy cream until soft peaks form then add sugar and whip until stiff peaks form, set aside.

4. In a separate mixing bowl whip cream cheese with seeds of vanilla bean until smooth. Mix in white chocolate. Add in half of the

whipped cream mixture and fold with a rubber spatula until nearly combined, then add remaining half of the whipped cream mixture and fold until combined and no streaks

remain.

5. Pour over cold cheesecake and spread into an even layer. Tent pan with foil then return to refrigerator and chill 1 1/2 hours.

TOPPING

1. In a mixing bowl whip heavy cream with seeds of 1/2 a vanilla bean until soft peaks form.

2. Add sugar and whip until stiff peaks form. Run a knife around edges of cheesecake.

3. Spread whipped cream over mousse layer within 2 hours of serving.

4. Remove foil from pan, pull latch and remove springform pan ring. Garnish with raspberries and mint, cut into slices.

COOKIE DOUGH

CHEESECAKE

INGREDIENTS

COOKIE DOUGH

1/2 cup butter

1/3 cup white sugar

1/3 cup dark brown sugar

1 1/2 tsp vanilla extract

1 cup plus 2 tbsp flour

pinch salt

1 cup chocolate chips

CRUST

1 1/3 cups graham cracker crumbs 3 tbsp sugar

1/3 cup melted butter

VANILLA CHEESECAKE

2 eight ounce packages ounces cream cheese

2/3 cup sugar

2 eggs

2 tsp vanilla extract

1/2 cup whipping cream

CHOCOLATE GANACHE

1/3 cup whipping cream

1 1/3 cups chocolate chips

VANILLA WHIPPED CREAM

1 cup whipping cream

3 rounded tbsp icing sugar

1 tsp pure vanilla extract

INSTRUCTIONS

COOKIE DOUGH

1. Cream together very well the butter, sugar, and vanilla extract. Fold in until a dough forms the flour and salt. Mix in the chocolate chips.

2. Chill the dough in the fridge for at least an hour.

3. Break off small nuggets of the dough about the size of the top of your forefinger.

Place them on a parchment lined tray and keep chilled in the fridge.

4. About 3/4 of these dough nuggets will go into the cheesecake batter.

Reserve the other 1/4 to garnish the cheesecake after it is baked, cooled

and glazed.

CRUST

1. Combine the ingredients.

2. Press into the bottom of a lightly greased or parchment lined 9 inch spring form pan.

VANILLA CHEESECAKE

1. Cream together the cream cheese and 2/3 cup of sugar. Add the eggs, one at a time. Beat well after each

addition. Add the vanilla extract.

2. Blend in ½ cup of whipped cream.

3. Fold in 3/4 of the chilled cookie dough pieces. Pour over the prepared base and bake at 300 degrees F for

60 – 70 minutes.

4. The cheesecake does not have to brown at all in order to be fully baked; the surface of the cheesecake should lose any shine when the cake is properly baked

5. Remove the cake from the oven and run a sharp knife completely around the edge of the pan. This will allow for the cheesecake to shrink as it cools. Cool thoroughly on a wire rack at room temperature.

Refrigerate after fully cooled.

6. Top with chocolate ganache and vanilla whipped cream as well as the reserved cookie dough pieces.

CHOCOLATE GANACHE

1. In a small saucepan, heat almost to boiling the whipping cream

2. Remove from heat and pour in the chocolate chips

3. Let stand for 5 minutes, then stir until smooth. Pour evenly over the

cheesecake when it is still in the pan.

Return to the fridge to let the chocolate set.

VANILLA WHIPPED CREAM

1 Beat to firm peaks and use to garnish the edges of the cheesecake.

PEANUT BUTTER

CHEESECAKE

INGREDIENTS

3/4 cup unsalted butter

1 package (about 11 ounces)

bittersweet/dark or semi-sweet chocolate chips

1/2 cup light brown sugar, packed 3/4 cup granulated sugar, divided 5 large eggs, divided

teaspoons vanilla extract, divided 3/4 cup + 1 tablespoon all purpose flour

1/4 cup unsweetened cocoa powder 1/4 teaspoon kosher salt

(8 ounce) packages cream cheese,

room temperature 1/3 cup creamy peanut butter

2 tablespoons sour cream or plain greek yogurt

INSTRUCTIONS

Preheat oven to 350°F. Line a 9x9”

square pan with foil or parchment paper and spray with nonstick cooking spray.

BROWNIE BATTER

2 Place butter and 1 3/4 cups of the chocolate chips in a large microwave safe bowl. Heat for 1 minute on high power, stir. Continue heating in 30

second increments, stirring between each, until chocolate is melted and smooth.

3 Stir in brown sugar and 1/2 cup granulated sugar. Stir in 3 eggs and 1

teaspoon vanilla extract, then add 3/4

cup flour, cocoa powder, and salt and mix until smooth. Set aside.

CHEESECAKE BATTER

4 Beat cream cheese with a hand or a stand mixer until smooth and creamy. Add peanut butter, 1/4 cup sugar, and sour cream or greek yogurt.

5 Mix until smooth, then add 1

teaspoon vanilla and remaining 2

eggs. Beat until smooth without lumps.

6 Spread half the brownie batter in the prepared pan. Place half the cheesecake mixture over the top and spread carefully.

7 Top with remaining brownie batter and then the remaining

cheesecake to create 4 layers.

Sprinkle with remaining chocolate chips.

8 Bake for 45-55 minutes until the edges start to get golden and the center is set.

9 Cool completely at room temperature. Chill to set, at least 2

hours or overnight. Cut into small bars and serve. Store in an airtight container in the refrigerator.

CRÈME FRAÎCHE

CHEESECAKE

INGREDIENTS

15 ounces (about 3 cups) fresh blueberries

3 tablespoons brown sugar

1 teaspoon pure maple syrup

CRUST

1 1/2 cups vanilla wafer cookie crumbs

1/4 cup almond meal or finely

ground almonds

2 tablespoons brown sugar

pinch salt

5 tablespoons butter, melted

FILLING

16 ounces full-fat cream cheese, room temperature

2/3 cup granulated sugar

1 teaspoon fine sea salt

3 tablespoons all-purpose flour 4 large eggs, room temperature 2/3 cup crème fraîche or sour cream, room temperature

2 tablespoons freshly squeezed lemon juice

1 1/2 teaspoons vanilla extract 3/4 teaspoon almond extract

GLAZE

1 cup crème fraîche or sour cream

1/2 cup granulated sugar 1/2 teaspoon almond extract

INSTRUCTIONS

1. Preheat oven to 400 degrees F.

2. Toss blueberries with brown sugar and maple syrup. Spread onto a rimmed baking sheet and roast for 15 minutes or until juicy and bubbly.

3. Remove from oven and let cool for 10 to 15 minutes, then pour, scraping all berries and their juices, into the bowl of a food processor or blender; puree until smooth and set aside.

4. Reduce oven temperature to 350

degrees F. Butter a 9-inch springform pan, and line bottom with a round of parchment paper.

5. Crush cookies in a food processor

until fine crumbs; pulse to mix in almond meal, sugar, and salt until blended.

6. Add butter and pulse until evenly moistened. Press into bottom of prepared pan. Bake crust for 10

minutes or until set, then remove from oven and let cool completely.

7. Reduce oven temperature to 325

degrees F.

8. In a large mixing bowl or the bowl of a stand mixer, beat room temperature cream cheese with sugar until

smooth.

9. Add salt and flour and mix well. Add eggs, one at a time, mixing well after each addition and scraping down the

sides of the bowl as necessary to be sure all ingredients are evenly incorporated. Add crème fraîche, lemon juice, vanilla and almond extracts, and pureed blueberries and mix until even in color and no white streaks remain.

10. Pour batter into cooled crust. Place on a baking sheet and place in preheated oven. While cheesecake is baking, whisk together crème fraîche, sugar, and almond extract until smooth.

11. After 45 to 50 minutes, when center of cheesecake is set but still barely jiggly, pour glaze on top of

cheesecake, spreading into an even

layer.

12. Return to oven to bake for another 5

minutes, then let cool on a wire rack to room temperature.

13. Refrigerate overnight or until ready to serve. Remove edges of

springform pan and slice into 16

wedges; serve chilled or at room temperature, topped with fresh blueberries or leftover roasted blueberry puree.

PECAN PIE

CHEESECAKE

INGREDIENTS

CRUST

2 cups graham cracker crumbs

6 tablespoons butter, melted

CHEESECAKE

16 ounces (2 packages) cream

cheese, room temperature

1 cup sugar

1/4 cup sour cream

3 eggs

1 teaspoon cinnamon

2 teaspoons vanilla extract

TOPPING

¼ cup butter

¼ cup corn syrup

¼ cup brown sugar

¼ cup maple syrup

1 cup chopped pecans

dash of salt

INSTRUCTIONS

1. Preheat the oven to 325 degrees.

Spray a 7x11 baking dish with nonstick cooking spray.

2. In a medium bowl, mix together the cookie crumbs and melted butter.

Press into the bottom of the prepared baking dish and bake for 5 minutes.

3. Remove from the oven and set aside.

4. In the bowl of a stand mixer, beat together the cream cheese, sugar, sour cream, eggs, cinnamon, and vanilla until well combined. Pour batter into the prepared crust.

5. Bake for 40 minutes at 325 degrees or until the center is just slightly jiggly. Turn the oven off and crack

the door. Let the cheesecake sit in the warm oven for 45 minutes. Remove to the counter to cool completely before chilling in the fridge.

TOPPING

1. Add the ingredients to a small sauce pan set over medium-low heat. Stir the mixture until the butter melts and the pecans are coated. Bring to a boil, stirring occasionally, and cook for 3 minutes. Remove from the heat.

2. Immediately spoon the topping over the cheesecake. It will thicken up a bit as it cools, so it’s best to serve warm.

3. Cut into small bars and serve immediately.

NEW YORK

CHEESECAKE

INGREDIENTS

CRUST

1 1/2 cups ground graham cracker 2 tbsp granulated sugar

1/2 tsp ground cinnamon

6 tbsp unsalted butter, melted (¾

stick/3 ounces/85 grams)

FILLING

3 cups cream cheese, softened

1 1/2 cups granulated sugar

2-3 tbsp fresh lemon juice

2 tsp vanilla extract

1/4 tsp salt

4 large eggs 2 cups sour cream or plain Greek yogurt

CHERYY TOPPING

2 cups pitted sour cherries, drained, reserving ½ cup liquid

1/2 cup granulated sugar

2 tbsp cornstarch

pinch salt

1 tbsp lemon juice or 1/4 tsp almond extract

3 drops red food coloring

STRAWBERRY TOPPING

1 cup crushed strawberries

1 cup water

1/2 - 3/4 cup granulated sugar

pinch salt

2 tbsp cornstarch dissolved in 1

tablespoon water

3 drops red food coloring

2 cups fresh strawberries, halved CREAM TOPPING

1 1/2 cups sour cream

1/4 cup confectioners' sugar

3/4 tsp vanilla extract

INSTRUCTIONS

CRUST

1. Grease the sides of a 9-inch springform pan. Combine the crumbs, sugar, and, if using, cinnamon, then stir in the melted butter.

2. Press into the bottom of the prepared pan and chill.

3. Position a rack in the center of the oven. Preheat the oven to 350°F.

FILLING

1. In a medium bowl, beat the cream cheese until smooth, frequently scraping down the sides, about 5

minutes.

2. Add the sugar and beat until light,

about 3 minutes.

3. Blend in the lemon juice, vanilla, and salt, occasionally scraping down the sides.

4. Beat in the eggs, one at a time.

5. Fold in the sour cream.

6. Pour into the prepared pan. Place on the oven rack, and add cool water to the larger pan to reach halfway up the sides. Bake until firm and lightly browned around the edges and 150°F

in the center, about 1¼ hours.

7. Turn off the oven, open the door, and let the cake stand in the oven for 30

minutes.

8. Place the pan on a wire rack, run a thin-bladed knife around the edge of

the cake, and let cool completely, about 2 hours. Cover with plastic wrap or an inverted large bowl and refrigerate for at least 6 hours.

9. Let stand at room temperature for at least 30 minutes before serving.

Dental floss held taut cuts

cheesecake smoother than a knife.

CHERRY TOPPING

1. In a medium saucepan, combine the sugar, cornstarch, and salt.

2. Stir in the reserved liquid. Cook over medium heat, stirring constantly, until bubbly, thickened, and

translucent, about 3 minutes.

3. Remove from the heat and stir in the lemon juice, food coloring, and

cherries. Let cool to room temperature.

STRAWBERRY TOPPING

1. In a medium saucepan, bring the crushed strawberries and water to a boil. Press through a sieve and return to the pan.

2. Add the sugar and salt and return to a boil. Stir in the cornstarch mixture and cook, stirring constantly, until bubbly and thickened, about 5

minutes. Stir in the food coloring. Let cool to room temperature.

CREAM TOPPING

1. Combine the sour cream, sugar, and vanilla until smooth.

CHEESECAKE WITH

COOKIE DOUGH

INGREDIENTS

CRUST

190g / 1 1/2 cups graham crackers crumbs

95g / 7 tbsp butter, melted

DOUGH

113g / 8 tbsp unsalted butter, softened

100g / 1/2 cup soft light brown sugar 50g / 1/4 cup white sugar

1/4 tsp salt

1 tsp vanilla

125g / 1 cup flour

2 tbsp milk

90g / 1/2 cup chocolate chips

CHEESECAKE

750g / 26 oz cream cheese, room temperature

150g / 3/4 cup white sugar

2 large eggs, lightly beaten

1 tsp vanilla

INSTRUCTIONS

CRUST

2. Mix together graham cracker crumbs and butter. Press into a 8 or 9 inch springform pan and bake in a 160C /

325F preheated oven for 5 minutes.

3. Remove from oven and let cool. Do not turn off the oven.

DOUGH

4. In a large bowl, beat together butter, sugars, salt and vanilla. Beat until smooth. Add milk, mix until

incorporated.

5. Stir in the flour and mix just until combined. Add chocolate chips.

Place the cookie dough in the fridge while you prepare the filling.

6. When the cookie dough is firm enough, remove from the fridge and form little balls. Set aside.

FILLING

7. Beat together cream cheese, white sugar, eggs and vanilla until smooth.

8. Pour the filling over the graham cracker crust and arrange cookie dough pieces on the top of the surface, slightly pressing them down.

9. Bake for 45 minutes or until firm to the touch. Let cool completely before serving, preferably overnight.

CHEESECAKE WITH

OREO

INGREDIENTS

CRUST

25 Oreo cookies, separated and filling removed

5 Tbsp unsalted butter, melted CHEESECAKE

32 oz cream cheese, room

temperature

1 1/4 cups granulated sugar

tbsp all-purpose flour

4 whole eggs

2 egg yolks

1/4 cup sour cream

½ tbsp vanilla extract 20 Oreo cookies, chopped

GARNISH

Whipped cream

Oreos

INSTRUCTIONS

CRUST

1. Preheat oven to 375°F.

2. Place the Oreo cookies and sugar in a food processor or mini-chopper.

Pulse until finely ground. Transfer mixture into a large bowl and stir in melted butter.

3. Press mixture into bottom and sides of 9” springform pan.

4. Bake at 375°F crust for 10 minutes.

Remove pan from oven and set aside to cool.

5. Reduce oven temperature to 325°F.

CHEESECAKE

1. Using a countertop mixer fitted with

the paddle attachment, beat the cream cheese on medium speed until

completely smooth.

2. Add the sugar and mix well. Add flour and mix well.

3. Whisk the eggs and egg yolks together and add to the bowl in 3

additions, mixing fully after each addition.

4. Add the sour cream and vanilla. Mix until fully combined. Fold the chopped Oreo cookies into the

cheesecake mixture.

5. Pour mixture into the cooled springform pan.

6. Wrap the bottom of the pan with a piece of aluminum foil and place in a

large baking pan. Fill pan with about 1/2”-3/4” of water.

7. Bake at 325°F until center of cake is just barely set (about 75-80 minutes).

8. Let cheesecake cool for 10 minutes and then wrap entire pan in plastic wrap and freeze overnight.

9. Frost in a refrigerator for 4-5 hours.

10. Garnish with whipped cream and additional Oreos before serving.

KAHLUA

CHEESECAKE

INGREDIENTS

CRUST

24 Oreo cookies

1/4 cup unsalted butter, melted FILLING

(3) 8 oz packages of cream cheese, soft

1 cup sour cream

3 large eggs + 2 egg yolks

1 and 1/2 cups granulated sugar 1/4 teaspoon cinnamon

3 tablespoon unsweetened cocoa powder

1 1/2 teaspoons vanilla extract 1/4 cup Kahlua

8 ounces semi-sweet chocolate, melted and slightly cooled

GANACHE

8 ounces semi-sweet chocolate, chopped

1/2 cup heavy cream

WHIPPED CREAM

1 cup heavy cream

1/4 cup confectioners' sugar

1/2 teaspoon vanilla

INSTRUCTIONS

1. Preheat oven to 325 degrees (F).

Wrap a 9" spring form pan well in layers of heavy-duty tin foil; lightly grease the pan with non-stick spray; set aside.

CRUST

1. Add the Oreos to the body of a blender and pulse until the cookies are fine crumbs. Stir in the melted butter, mixing well to combine.

2. Dump the mixture into the prepared pan, pressing the crust down firmly and slightly up the sides. Set aside.

FILLING

1. Beat cream cheese and sour cream in

a blender until completely smooth.

Add in the eggs, egg yolks, sugar, and cinnamon; pulse until well combined.

2. Add cocoa powder and vanilla and pulse for another 30 seconds, or until cocoa powder has completely

disappeared into the batter.

3. Using a rubber spatula, fold in chocolate and Kahlua, stirring gently until combined.

4. Pour filling into prepared crust, spread evenly, and smooth the top with a rubber spatula.

5. Place the springform pan in a large baking pan and fill the pan halfway with hot water.

6. Place cheesecake in preheated oven

and bake for 1 hour and 30 minutes.

Turn the oven off and let the

cheesecake sit for 45 minutes inside the oven with the door shut.

7. Remove from oven and gently run a knife around the edge of the cake, loosening any bits that may have gotten stuck while baking.

8. Allow the cheesecake to rest on the counter for 30 minutes before

covering with plastic wrap and refrigerating for at least 6 hours.

9. When ready to serve pour the ganache on top of the uncut

cheesecake and place it back in the fridge for 10 minutes.

GANACHE

1. Add the chocolate to a large, heatproof bowl; set aside.

2. Heat the cream in a small saucepan over medium-heat just until it begins to bubble around the edges.

3. Remove the cream from heat and pour it over the chopped chocolate.

Let the chocolate and warm cream stand untouched for 1 minute, then whisk it together until the chocolate melts and a smooth ganache forms; about 2 minutes. Pour the warm ganache over the cheesecake before serving.

WHIPPED CREAM

1. Place the heavy cream and sugar in a stand mixer fitted with the whisk

attachment and beat on high until semi-stiff peaks begin to form.

2. Add in the vanilla and beat for another minute or so. Dollop on top of cheesecake slices right before serving, or place in the refrigerator until needed.

VEGAN

CHEESECAKE

INGREDIENTS

CRUST

1 cup packed medjool dates, pitted 1 1/2 cups (180 g) raw walnuts Pinch sea salt

FILLING

1 1/2 cups (180 g) raw cashews (soaked in very hot water for 1 hour) 1 lemon, juiced (2 Tbsp or 30 ml ) 1/4 cup + 1 Tbsp (73 ml) light or full fat coconut milk

3 Tbsp (45 ml) olive oil

1/2 cup (120 ml) grade A maple

syrup

1/4 cup + 1 Tbsp (63 g) pumpkin puree

Pinch sea salt

3/4 tsp pumpkin pie spice

1 tsp vanilla extract

1/4 tsp ground cinnamon

SERVING

Coconut whipped cream

Brown sugar pecans

INSTRUCTIONS

1. Cover cashews with boiling hot water. Let rest, uncovered, at room temperature for 1 hour. Then drain thoroughly and set aside.

2. In the meantime, add dates to a blender and blend until small bits remain, or it forms a ball. Remove and set aside.

3. Add walnuts and salt to blender and process into a meal.

4. Add dates back in and blend until a loose dough forms. Set aside.

5. Cut out two long strips of parchment paper per ramekin and lay them in an

"X" shape at the base. Top with circle shape.

6. Divide crust evenly among ramekins or tins, and press down with fingers to evenly distribute. Use a small glass wrapped in parchment paper, or the back of a spoon, to press down firmly, allowing some crust to come up the sides. Set in freezer.

7. Once cashews are soaked and drained, add to blender with

remaining filling ingredients and puree until very smooth - 2-3

minutes. Taste and adjust flavor and sweetness as needed.

8. Divide filling evenly among the ramekins or tins (or pour into a parchment-lined springform pan).

Tap a few times to release any air

bubbles. Cover loosely with plastic wrap and freeze until firm - about 4-6 hours.

9. Once set, run a butter knife along the edge and gently remove by tugging on the tabs in an upward motion. Serve with a touch of coconut whipped cream and brown sugar pecans.

10. Let thaw at room temperature 15-20

minutes before serving for best texture.

BAKLAVA

INGREDIENTS

CRUST

4 tbsp butter, melted

Phyllo dough

FILLING

2 8-ounce packages cream cheese, softened

2/3 cup sugar

2 tbsp all purpose flour

3 eggs

2/3 cup sour cream

6 tbsp honey

1 1/2 tsp ground cinnamon

TOPPING

3 3/4 cups finely chopped walnuts 3 tsp cinnamon

6 tbsp butter, melted

tbsp honey

INSTRUCTIONS

1 Preheat oven to 300 degrees.

2 In a large bowl, mix the cream cheese, sugar and flour until

combined. Scrape down the sides of the bowl.

3 Add eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.

4 Add the sour cream, honey and cinnamon. Beat on low speed until well combined. Set aside.

5 In a medium sized bowl, toss together 2 1/2 cups of chopped walnuts, 2 tsp ground cinnamon, 4

tbsp melted butter and 6 tbsp of honey. Set aside.

6 Grease a 9 inch springform pan and cover the outside with aluminum foil.

CRUST

1 Unroll the phyllo dough according to package instructions.

Keep it from drying out by placing a damp towel over the pieces that haven’t been used yet. Using one piece at a time, place phyllo sheets into the bottom and up the sides of the springform pan. Layer the melted butter between the phyllo sheets so that they stick together.

2 Once the crust is ready, add a small amount of cheesecake filling to the pan.

3 Add the walnut filling in an even layer on top of the cheesecake filling.

4 Add the remaining cheesecake filling and spread into an even layer.

5 Place springform pan (covered with aluminum foil) inside another pan. Fill outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.

6 Bake for 50-60 minutes.

7 Turn off heat and leave cheesecake in oven with door closed for 30 minutes.

8 Crack oven door and leave the

cheesecake in the oven for about 20

minutes.

9 Remove cheesecake from oven and chill until completely cool and firm.

10 To finish off cheesecake, toss together remaining 1 1/4 cups

walnuts, 1 tsp cinnamon, 2 tbsp melted butter and 4 tbsp honey. Top cheesecake with whipped cream and walnut mixture.

FUNFETTI

CHEESECAKE

INGREDIENTS

3 cups crushed golden oreos

3 tablespoons butter, melted

4 tablespoons rainbow sprinkles 24 oz cream cheese

1/2 cup sugar

2 tablespoons flour

3 teaspoons vanilla extract

1/4 cup sprinkles

oz cool whip

INSTRUCTIONS

1 Using a food processor crush Oreos until you get three cups of crumbs. Combine with melted butter and sprinkles and mix together.

2 With a 9" spring form pan, press the mixture onto the bottom and halfway up the sides of the pan. Place in the refrigerator or freezer so that it hardens.

3 Allow the cream cheese to reach room temperature and combine the cream cheese, sugar, flour, and vanilla.

4 Fold in the cool whip and sprinkles.

5 Pour the filling over the Oreo

crust and smooth the top with a spatula. Top with more sprinkles.

6 Refrigerate for 2-3 or until firm.

7 Remove the cheesecake from the pan and use your favorite frosting to pipe around the outside.

LAST WORDS...

I am glad that you stayed till the end of this book. For this, I would like to reward you with 1 free book in PDF

format that can be downloaded/read by clicking the link below.

The book contains 550recipes for both dinner and desserts, and the good news is you can have it for free by clicking the link below.

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Document Outline

Toasted Cookie Dough

Chocolate Cookies

Gingerbread Cookies With Chocolate

Cream Fudge Cookies

Chocolate Chip Cookies With Peppermint

Brownie-Cookies

Mint Cookie Bars

Cocoa Cookies

White Chocolate Cookies

Cranberry Cookies

Oatmeal Cookies

Vegan Cookies

Snickers Cookies

Caramel Gingerbread Sandwich Cookies

Oreo Cream Cookies

Brownie Sandwich Cookies

Peanut Butter Caramel Cookies

Peanut Butter Cookies

Chocolate Chunk Cookies

Cookies With Chocolate Sprinkle

Lava Cookies

Snowball Cookies

Oatmeal Cookie Cereal

Chocolate Cups

Red Velvet Cookies

Eggnog Cookies

Double Chocolate Cookies

Stuffed Cookies

Peppermint Cookies

Frosted Cookies

Caramel Cookies

Dark Cookies

Chocolate&Strawberry Cookies

Peanut Butter Cookies With Chocolate

M&M Cookies

Cherry Cookies

Shortbread

Marshmallow Cookies Chocolate Cream

Marmalade Cookies

Apple Cookies

Hazelnut Cookies

Fudge-Peanut Butter Cookies

Red Velvet Shortbread

Hot Chocolate Cookies

Cookie Bars

Dipped Cookies With Chocolate

Cookie Balls

German Cookies

Candy Cups Cookies

Gingerbread With Caramel

Coconut Pie

Turkey Pie

Lemon Meringue Pie

Taco Pie

Turkey Skillet Pie

Vegetarian Shepherd’s Pie

Fresh Mint Pie

Apple Cheesecake Pie

Cherry Pie

Pumpkin Pie

Sweet Potato Pie

Lime Pie Mousse

Chicken And Ham Pie

Spicy Apple Pie

Smores Pie

Potato & Pecan Pie

Bourbon Chocolate Pie

No Bake Pie

Caramel Apple Pie

Chocolate Pie Bars

Shepherd’s Pie

Lemon & Yogurt Pie

Tart Slab Pie

Maple Syrup Pie

Dark Chocolate Pie

Peanut Butter Pie

Strawberries Pie

Vegan Chocolate Pie

Chocolate Mousse Pie

Coconut & Lime Pie

Strawberry Pie

Lemon Curd & Berries Pie

Blackcurrant Pie

Cheese Pie

Cranberry Pie

Blueberry & Lemon Pie

Smack Pie

Sweet Potato Pie

Lime Pie Mousse

Chicken And Ham Pie

Spicy Apple Pie

Smores Pie

Potato & Pecan Pie

Bourbon Chocolate Pie

No Bake Pie

Caramel Apple Pie

Chocolate Pie Bars

Shepherd’s Pie

Lemon & Yogurt Pie

Orange Pie

Espresso Cupcakes

Roasted Berry Cupcakes

Chocolate Buttercream Cupcakes

Pumpkin Cupcakes With Maple Cream

Vegan Chocolate Cupcakes

Chocolate Cupcake With Pumpkin Buttercream

Mocha Cupcakes

Apple Pie Cupcakes

Cinnamon Roll Cupcakes

Peppermint Cupcakes

Green Cupcakes

Strawberry Cheesecake Cupcakes

Raspberry Cheesecake Cupcakes

Chocolate Pumpkin Cupcakes

Mango & Vanilla Cupcakes

Cupcakes With Raspberry Buttercream

Toffee Cupcake

Kit Kat Cupcakes

Two Colors

Ice Cream Cupcakes

Banana & Chocolate Cupcakes

Pumpkin Chocolate Cupcakes(2nd Version)

Apple Cider Cranberry Cupcakes

Buttered Cupcakes

Bar Cupcakes

Chocolate Chip Cookie Dough Cupcakes

Lemon Meringue Cupcakes

Nutella Cheesecake Cupcakes

Sweet Potato Cupcakes

Chocolate Mocha Cupcake

Caramel Apple Cupcakes

Dulce De Leche Cupcakes

Cheesecake Cupcakes

Pumpkin Pie Cupcakes

Mint & Chocolate Cupcakes

Pudding Cupcakes

Halloween Cupcakes

Glass Cupcakes(Halloween)

Corn Cupcakes

Cupcakes With Vanilla Buttercream

Cider&Caramel Cupcakes

Pumpkin & Cinnamon Buttercream Cupcakes

Black Velvet Cupcakes

Pumpkin Cupcakes

Mint&Chocolate Cupcakes

Chocolate Blackberry Cupcakes

Peanut Butter Cupcakes

Fudge Cupcakes

Chocolate & Cookie Cupcakes

Pumpkin And Chocolate Cream Cupcakes

Red Velvet Cupcakes

Classic Vanilla Cupcakes

Simple Pumpkin Cupcakes

The Golden Cupcake

Berries Cupcake With Mascarpone

Black Cupcake

Snickers Cupcakes

Chocolate & Orange Cupcakes

Hat Cupcakes

Cupcakes With Mint Buttercream

Chocolate Cupcakes With Strawberry Buttercream

Cupcakes With Lemonfrosting

Pumpkin And Maple Cream Cupcakes

Cheesecake Cupcakes

Vegan Chocolate Cupcake

Cupcakes With Caramel

Dark Cupcakes

Coconut & Lemon Cupcakes

Chocolate & Coconut Cupcakes

Chocolate Cream Cheese Cupcakes

Coconut Cupcakes With Lemon Curd

Triple Chocolate Cupcakes

Root Beer Cupcakes

Funfetti Cupcakes

Flourless Chocolate Cupcakes

Double Chocolate Cupcakes

Egg Nog Cupcakes

Chocolate & Peanut Butter Cupcakes

Chocolate Cupcakes With Caramel

Apple Cupcakes

Mint Ice Cream Cupcakes

Classic Cupcakes With Chocolate Buttercream

Avocado Cupcakes

Caramel Cheesecake

The New 2015 Brownies Recipe

The Ultimate Blueberry Cake

Apple Cake With Caramel

Flourless Chocolate Blender Cake

The Ultimate Banana Cake

Coffee And Chocolate Cake

Lemon And Cheese Cream Cake

Basic Chocolate Pudding Cake

Three Colors Cake

Chocolate Buttercream Brownies Cake

Apple Cake With Caramel V2

Chocolate Cheesecake With Cookie Dough (No Bake)

Caramel And Chocolate Cupcakes

Basic Cream Cake

Chocolate Bundt Cake With Biscuits Dough (No Bake)

Pumpkin Mousse Sweet Cake

Easy Coconut And Chocolate Cake With Rum

Easy Snack Cake With Lots Of Banana Chunks And Chocolate

Simple Ducle De Leche Cake With Banana Layers

Apple And Coffee Cake

The Big Cake: Chocolate, Buttercream Frosting And Ganache

Pumkin Cake V2

The Simple Recipe: Chocolate Cake Newbie Level

Strawberry Cheesecake (No Bake)

Blueberry Cheesecake V2

Dark Cake

Chocolate Cheesecake V2

Simple Lava Chocolate Cake

Oreo Cake

Upside-Down Meyer Cake

Lemon And Blueberry Cheesecake

Chocolate Brownie Cake With Mascarpone

Dark And White Chocolate Truffle Cake

Peanut Butter Cheesecake With Brownie Bottom Layer

Dark And White Cake With Mascarpone & Caramel Buttercream

Brownie Chocolate Cake With Vanilla Buttercream

French Cake With Blueberries

Strawberry Cream Crepe Cake

Strawberry, Champagne & Rose Cake

Chocolate & Pomegranate Layer Cake

Chocolate Cinnamon Cake

Chocolate Ganache Cake

Chocolate Pistachio Cake

Flourless Chocolate Praline Cake

Flourless Chocolate And Almond Cake

Black Forest Cake

Velvet Mocha Cheesecake

Flourless Chocolate Cake

Cheesecake Brownies

Mudslide Cake

Vegan Cake

Gluten Free Brownies

M&M’s Brownies

Cinnamon Cheesecake Bars

Pumpkin & Chocolate Cake

Chocolate Bundt Cake

Angel Cake

Red Velvet Cake

Lemon And Blueberry Cheesecake

Chocolate Brownie Cake With Mascarpone

Coffee Cake

Chocolate Cake With Caramel & Mascarpone

Upside-Down Tea Cake

Pumpkin Carrot Cake

Crepe Cheesecake

Meyer Lemon Cheesecake

Pumpkin Spice Cake

Strawberry Upside Down Cake

Apple Cider Bundt Cake

Chocolate Brownie Cake With Mascarpone

Chestnut Chocolate Cake

Chocolate Cake

Oreo Cake

Chocolate Layered Cake

Cinnamon Sugar Cake

Dark Chocolate And Yogurt Cake

Strawberries Cake

Carrot Cake

Mocha Cake

Chocolate Zucchini Cake

Pumpkin Cheesecake Bars

Nutella Cheesecake

Strawberry And Blueberry Cheesecake

Passion Fruit Cheesecake

Peanut Butter Cheesecake

Pumpkin Cheesecake Bars

Wine Cheesecake Bars

Peanut Butter Cheesecake Brownies

Chocolate Bars Cheesecake

Caramel Apple Cheesecake

Cheesecake Bites

Red Velvet

Snickers Cheesecake Bars

Peppermint Cheesecake

Kit Kat Cheesecake

Oreo Bites

Creamer Pie

Wave Blueberry Cheesecake

Tequila Cheesecake

Key Lime Cheesecake

Espresso Cheesecake

Carrot Cheesecake

Lemon Bars

Peanut Butter Brownies

Cheesecake With Oreo

Chocolate Chip Bars

Apple Cheesecake Tart

Truffle Cheesecake

Cheesecake Chocolate Peanut Butter Cookies

Apple Cheesecake Pie

Twix Cheesecake

Lemon Cheesecake

Banana Pudding

Blueberry Cheesecake

Strawberry And Vanilla Cheesecake

Cookies Cheesecake Bars

Chocolate Cheesecake

Nutella Cheesecake Mousse

Vanilla Cheesecake

Cookie Dough Cheesecake

Peanut Butter Cheesecake

Crème Fraîche Cheesecake

Pecan Pie Cheesecake

New York Cheesecake

Cheesecake With Cookie Dough

Cheesecake With Oreo

Kahlua Cheesecake

Vegan Cheesecake

Baklava

Funfetti Cheesecake

Last Words...