Sour Cream Coffee Cake 

Yields 10 servings 


2 1/2 cups all purpose flour 

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon sea salt 

3 large organic room temperature eggs 

1 1/2 sticks unsalted butter - room temperature 

1 1/2 cups organic cane sugar 

1 teaspoon vanilla extract 

1 cup sour cream 

Walnut Cinnamon Streusel Center

1 cup chopped walnuts 

2 tablespoons butter - melted 

2 teaspoons ground cinnamon 

1/4 cup brown sugar 


Preheat oven to 350 degrees. Grease a bundt pan with butter and coat with flour, discard the extra flour. 

In a stand mixer, cream together the sugar and butter on high, until the color turns into a pale yellow. 

Scrape down the bowl. Add one egg at a time, until the yolks are broken. 

Add the vanilla extract and sour cream, mix. 

In a separate large bowl, mix together the dry ingredients. 

While the mixer is on low, add in the 3rds the dry ingredients to the wet ingredients. 

Once the batter is mixed, turn the stand mixer off. 

In a bowl mix together all the streusel ingredients. 

Pour a little half the batter in the greased bundt pan, then layer the streusel in the center evenly. 

Pour the remaining batter on top of the streusel. 

Bake in the oven for 50-65 minutes, until the center is completely cooked. 

Remove from oven, allow the cake to cool in the pan for 10 minutes. 

Then gently flip the cake out of the bundt mold and allow it to cool for 20-25 minutes. 

Serve and enjoy! 


The best Chocolate Chip Cookies 

Yields 18 cookies


1 stick of unsalted butter- room temperature 

1/4 cup light brown sugar 

2/3 cup organic cane sugar 

1 large egg + 1 large egg yolk - room temperature 

1 teaspoon vanilla extract 

1 1/2 cups all purpose flour 

1/2 teaspoon baking soda 

1/2 teaspoon baking powder 

1/4 teaspoon fine sea salt 

1/2 cup 42% chocolate chips (semi-sweet) 


In a large bowl, mix together the flour, baking soda, baking powder, and salt. 

In a stand mixer, cream together on high, the butter and sugars. 

Let this change color and texture for about 1-3 minutes. Scrape down the sides of the bowl. 

In a separate bowl, separate the egg yolk from the white.

The easiest way to do this, is to crack the egg on a clean surface, over a bowl move the yolk to one shell, with a clean hand over the bowl, place the yolk 

in your hands and slightly open your fingers to allow the egg white to be released from the yolk. 

Keep the egg whites for future recipes in an air tight container in the fridge. 

Place the whole egg and egg yolk in the stand mixer with the vanilla extract. 

Mix on low until the yolks are broken. 

Then add all at once the dry mixer to the bowl. 

The best way to incorporate the dry ingredients with the wet, is to start, stop, start, stop, the stand mixer until it forms a dough. 

With a spatula incorporate the chocolate chips. 

Pour the batter into a clean bowl, wrap in plastic wrap and place it in the fridge over night to 24 hours. 

The following day, preheat oven to 350 degrees and line 2 baking sheets with parchment paper. 

Scoop even amounts of batter and roll into a ball, then gently flatten with the palm of your hand. 

Bake in the oven for 10-13 minutes, until the edges are just golden. 

Remove from oven and place the cookies on a cooling rack for 10 minutes. 

Serve and enjoy! 


Sugar Cookies & Icing 

Yields 2-3 dozens (depends on size)

Ingredients for sugar cookie dough:

1 cup of butter - room temperature or soft 

1 large egg 

1 cup cane sugar 

2 oz of cream cheese 

1 teaspoon vanilla extract 

3 cups of all purpose flour 

1 1/2 teaspoons baking powder

1/2 teaspoon sea salt


In a stand mixer, cream together butter, sugar and cream cheese. The consistency should be nice and smooth.

Scrape down the sides of the mixing bowl.

Add the egg and vanilla extract. Mix until the egg yolk breaks. 

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

With the mixer on low/medium add the dry ingredients in a slow continuous flow. 

Once a dough is formed. Form two separate balls of dough. 

Wrap in plastic and place in the fridge for at least 4 hours, but best over night.

At this point the dough can be frozen and used at a later time. To defrost frozen cookie dough, allow it to defrost overnight in the fridge. 

To roll out the the dough, flour a clean work surface.

Line baking sheets with parchment or a nonstick baking sheet. 

Roll out the cookie dough to 1/4 inch thick. If the dough is still very cold, it might rip when you roll it out. 

Be patient and create another ball of the dough, and roll it out once it is closer to room temperature. 

Cut out all the shapes your desire. With all the scrapes, roll them back into a ball and continue to roll out the dough.

Bake the cookies for 10-11 minutes at 350 degrees.

Allow them to completely cool before decorating. 

Sugar cookie dough icing:


2 cups powdered sugar 

8 tsp whole milk


In a stand mixer with the paddles attachment, mix on high both ingredients.

Once the color and texture of the ingredients has changed, stop the mixer. 

Using a piping bag, place a small hole tip in the bottom of the bag. 

Place a little of the piping bag in the top larger part of the tip, this will help when you put the icing in. 

Cut the plastic near the tip, making sure there isn't any extra plastic around the tip. 

Fold the top portion of the bag out. 

With a spatula, begin to add icing into the bag. Fill it 2/3rds full. 

Fold back the folded top portion of the bag. With a plastic bench scraper, scrape down all the icing so that it begins to come out the tip of the bag. 

Tightly twist the extra piping bag at the top, keeping your hand right at the twist. 

Using your other hand, guide the bag as you decorate the cooked and cooled cookies. 

Happy Holidays and ENJOY!


Chocolate Peppermint Pudding Pots 

Yields 3 servings 


1/3 cup melted chocolate 

1 egg + 1 egg yolk 

1/4 cup whole milk 

1 tablespoon flour 

1/4 teaspoon sea salt 

1 teaspoon peppermint extract 

2 tablespoons cane sugar 

1 tablespoon brown sugar 


Melt chocolate chips either in the microwave or over a double boiler. 

Let it cool for 5-7 minutes. 

Then place it in a clean medium size bowl. 

Add the remaining ingredients. 

With a whisk, whisk the ingredients together to make the batter nice and smooth. 

Preheat oven to 350 degrees. 

Prepare a bain marie (an oven proof baking dish like a pyrex, filled with warm 100-1110 degree water half way). 

Pour the batter into ramekins and place the ramekins into the bain marie. 

Carefully place the dish into the oven. 

Bake for 30-35 minutes. You are looking for the pudding pots to set. It may need more time then recommended. 

Once set, remove the ramekins from the bain marie and allow them to cool. 

Whip some fresh cream and dollop whipped cream on each pudding pot and garnish with corn syrup free candy canes. 

Serve and enjoy! 


RaSpberry Coulis 

Yields 6 - 8 servings 


2 pints of raspberries- rinsed and dried 

2 -4 tablespoons cane sugar 

1 teaspoon vanilla extract 


In a sauce pan, add the raspberries. 

Over medium heat, cook the raspberries. They will begin to breakdown and release their juices. 

Add the vanilla extract and sugar. Raspberries are very tart, so if you like it to be more sweet, add more sugar. 

Let this cook for 5-7 minutes stirring occasionally. 

It will become a liquid mixture. 

If you boil the coulis it will reduce and thicken, but be careful to not burn it when reducing it. 

The classic recipe for coulis is without seeds, but I love raspberry seeds so I did not strain the coulis. 

At this point if you would like a more smooth texture to the coulis, stop the cooking and strain the raspberry mixture through a sieve.

Make sure to place a bowl under the sieve to catch the coulis. 

Let it cool and serve over a dessert like cheesecake, ice cream, a fruit tart, lemon tart, brownies, vanilla custard or panna cotta. 




GingerBread cookies 

Yields 30 cookies 


2 1/4 cup all purpose flour 

2 teaspoons ground ginger

3/4 teaspoon ground cinnamon 

1/4 teaspoon ground nutmeg

1/4 teaspoon baking powder 

1/4 teaspoon sea salt 

100 grams unsalted butter - room temperature 

1 large egg 

1/4 cup brown sugar 

1/4 cup cane sugar

3 tablespoons molasses 


In a stand mixer cream together butter, sugars, and molasses. Scrape down the sides of the bowl. 

Add the egg and mix until the yolk is mixed. 

In a separate bowl, measure out dry ingredients. 

With the mixer on low, gradually add the dry ingredients to the stand mixer. 

Bring all the gingerbread cookie dough together and wrap it in plastic wrap. 

Let the dough rest for 1-4 hours. You can also leave the dough resting in the fridge over night. 

To roll the dough out, lightly dust a clean work surface with flour. 

Roll with a rolling pin the dough to a 1/4 inch thick. 

If the dough is really cold, it will bread when you begin to roll it out. 

The more you work the cookie dough the easier it becomes. 

Using cookie cutters, cut out your desired shapes. 

Place the cookies on a lined baking sheet. 

Bake at 350 degrees for 10 minutes. 

Allow them to cool on a cookie rack. 

Once completely cooled you can decorate them or simply enjoy them! 



Yields 8-10 servings 

A traditional Italian holiday sweet bread. I created a recipe that does not use yeast and shortens the time to make this lovely treat. 

The origin of the bread is rooted in Milan, Italy and there are a few myths as to how it came about.  

This one if my favorite!

According the legend, a bakery in Milan was family run and owned. The father of the bakery had a beautiful daughter named, Adalgisa. 

A noble man of the town named, Ughetto became smitten with Adalgisa, but the father disagreed with this. 

He made sure that Adalgisa would spend all of her time at the bakery, but Ughetto and Adalgisa would meet secretly. They couldn't resist their love for one another. 

When the young kitchen boy at the bakery fell ill Adalgisa began working more, and more, and more, not allowing her to see Ughetto. 

Ughetto couldn't resist seeing her, so he disguised himself and began working at the bakery. 

Another bakery opened up in the same town and the bakery fell upon hard times. 

Ughetto being a nobleman, purchased more butter and sugar and then decided to add eggs to the bread. 

With these added ingredients panettone came about. 

During the holidays the bakery added raisins, dried citrus, and dried fruit. 

Since Ughetto helped turn the bakery around, Adalgisa's father warmed to Ughetto and allowed him to marry his daughter. 

A love story and a delicious sweet bread! What's better than that?!?! 


2 large eggs 

1/2 cup of unsalted butter- melted and cooled 

1/2 cup cane sugar 

3 cups of all purpose flour 

2 teaspoons baking powder 

1/2 teaspoon sea salt 

1 cup whole milk

1/2 teaspoon lemon extract 

1/2 teaspoon vanilla extract 

1 teaspoon ground anise seed or fennel seeds 

1/4 teaspoon ground nutmeg

1 teaspoon Cointreau liquor (an orange infused liquor) 

1/4 cup dried cranberries

1/4 cup dried raisins 

1/4 cup slivered almonds 


Preheat oven to 325 degrees. 

Using an 8 inch spring form pan, grease with bottom and edges. Cut parchment paper and fold in half.

Shape the parchment paper to fit around the edge of the springform pan. 

In a stand mixer with a whisk attachment, whisk the eggs and sugar on high. You are looking for the color to change to a pale yellow, and a light, foamy texture. 

Once the butter has cooled, add the butter, and whisk for it to be incorporated. 

Add the raisins, cranberries, slivered almonds, extracts, liquor, and ground spices. Whisk lightly. 

In a separate bowl, mix together all the dry ingredients. 

With the stand mixer on low begin adding dry ingredients, milk, dry ingredients, milk, and ending with dry ingredients. 

Once a dough has formed, pour the batter into the greased spring form pan. 

Bake in the oven for 1 hour 15 minutes - 1 hour 30 minutes. 

Remove from oven, release the spring form pan and allow it to cool for 15-20 minutes. 

Slice and enjoy!

Happy holidays! 



Broccoli, Potato & CHeddar Soup 

Yields 4 servings



1 12 oz bag frozen organic broccoli florets 

2 russet potatoes- peeled and diced 

2 carrots- peeled and diced 

1 celery stick- diced 

1 small yellow onion - diced 

1 garlic clove - minced 

2 cups vegetable or chicken stock 

1 tablespoon butter 

1 tablespoon olive oil 

1/4 teaspoon dried thyme 

1/2 bay leaf 

Salt & pepper 

1/3-1/2 cup grated cheddar cheese - for garnish 


Heat olive oil and butter in a large pan or dutch oven. 

Over medium heat, sweat the onions with salt. 

Add the carrots and celery and let this cook for 1-2 minutes. 

Then add the frozen broccoli florets and garlic. Let this cook for 3-4 minutes. 

Add the diced potatoes and stock. Season with more salt and pepper and add the thyme and bay leaf. 

Bring this to a boil. Cover the pan and lower heat to low. 

Allow the soup to cook for 20 or so minutes, until the potatoes are tender. 

Once the soup has cooked, turn heat off. With a hand blender, blend the soup until a nice creamy consistency. 

Try not to over blend, because the potatoes will make the soup to gummy. 

If you do not have a hand blender, use a regular blender. Be careful when blending hot things because it can get a little bit messy. 

Serve soup and garnish with shredded cheddar cheese. If you would like the soup be cheesier, add the recommended measurement from above into the soup and stir. 

And then lightly garnish with a sprinkling of cheese. 



Country Bread 

Yields 1 large loaf, 8 servings 


3 cups bread flour - lightly fluff the flour 

2 teaspoons highly active yeast

1 teaspoon sea salt 

2 tablespoons extra virgin olive oil 

1 cup warm water - 90-110 degrees 

2 teaspoons cane sugar 


In a liquid measuring cup or bowl, mix together water, yeast, and sugar. 

Mix and let it sit for 5 minutes for the yeast to bloom and become active. 

Meanwhile fluff with a fork bread flour, more than you need. 

Measure 3 cups of bread flour and place into a large bowl. 

Make a small well in the center of the flour, add the olive oil and sea salt. 

Once the yeast has bloomed, pour the water, yeast, and sugar mixture in the center of the well in the flour. 

With one hand, using the outside of your palm, going around the edge of the bowl, bring the flour and yeast mixture together. 

I find it helpful to use one hand to bring the dough together and the clean hand to turn the bowl counter clockwise after each time you mix the dough. 

After 1-2 minutes a dough will be formed and it will no longer be sticky. 

Knead for 1 minute in the bowl. Then remove the dough from the bowl and place the bread on a clean surface. 

Knead the dough for 3-4 minutes to make sure gluten has become active in the dough. 

Lightly grease a large bowl with olive oil. 

Place the ball of bread dough in the greased bowl and cover with a clean kitchen towel, and place in a warm place in the kitchen. 

Let the dough rise for 30 minutes. 

Once the dough has doubled in size, punch the dough down to release the air. 

Lightly knead the dough for 30 seconds to a minute. 

Place the ball of the dough back in the bowl, and cover with a kitchen towel. 

Let the bread rise for 45 minutes. 

Preheat the oven to 350 degrees. 

Place the bread on a baking sheet or baking stone. 

With a pairing knife, cut 3 lines on top of the dough. 

Bake in the oven for 30-33 minutes, until the crust is golden .

Then raise the temperature to 375 degrees. Bake for another 5-8 minutes, until the crust of the bread is completely golden. 

Remove from oven and allow it cool for 20 minutes. 

Once the bread is no longer hot to the touch you can cut the loaf. 

Serve and enjoy! 


Mexican Hot Cocoa 

Yields 2 servings 


1/4 cup chocolate chips - melted 

1 1/2 cups whole milk - warmed 1/2 teaspoon cayenne pepper 

1 teaspoon cane sugar 

1 teaspoon brown sugar 

A pinch of sea salt 

1/4 cup corn syrup-free marshmallows

Whipped Cream - recipe below in Dense Chocolate Cupcake 


Melt chocolate chips, either over a double boiler or in the microwave. 

Warm milk in a sauce pan. Make sure not to boil the milk, just warm it. 

Once warm, keep it on the heat and add the sugar, salt, and cayenne pepper. Whisk to incorporate it all. 

Remove the milk from the heat. 

Add in the melted chocolate and mix well. 

Pour the chocolate liquid into 2 mugs and garnish with a dollop of homemade whipped cream and top with marshmallows. 

Serve warm and enjoy!


Dense Chocolate Cupcake with Vanilla Cream

Yields 1 individual serving


1/4 cup chocolate chips -melted (42% cacao)

2 tablespoons all purpose flour

1/2 teaspoon baking soda

1/4 teaspoon sea salt

1/4 teaspoon vanilla extract 

1 large egg white

1 tablespoon brown sugar 

1 teaspoon cane sugar 

Butter for greasing 

Whipped Cream Ingredients:

1/2 cup heavy cream 

1 teaspoon vanilla extract 

1 tablespoon cane sugar 

Roasted Chestnuts


Preheat oven to 350 degrees. Grease lightly with butter a small individual ceramic ramekin. 

In a microwavable bowl, microwave for 30 seconds the chocolate chips. Stir with a spatula. Microwave again for 30 seconds. Stir until melted.

Place all ingredients in a another bowl, except the egg white.

Mix well until the dry ingredients are absorbed.

Stir in the egg white until the mixture is smooth and shiny. 

Pour batter into the ramekin. 

Bake in the oven for 24-30 minutes, or until the center is baked. 

Remove from the oven allow it to cool. 

While the cupcake is cooling, place whipped cream ingredients, except the chestnuts, in a stand mixer with a whisk attachment. 

On high whisk for 3-4 minutes, until nice stiff peaks of the cream are formed. 

Place a heaping dollop on the cooled cupcake and garnish with chestnuts and mint. 

Serve and enjoy!


Tortellini with Ham & Peas with Bechamel 

Yields 2 servings 


1 recipe of cheese tortellini (recipe under November 2015)

1/2 cup sweet ham - diced

1/3 cup frozen peas

1 bunch of fresh basil leaves 

Parmesan Cheese- freshly grated

Bechamel ingredients:

1 cup whole milk 

2 tablespoons good butter (I used President) 

2-3 tablespoons all purpose flour

1/4 teaspoon ground nutmeg 

Salt & Pepper 


To prepare the bechamel, heat the milk and butter in a sauce pan. 

Do not boil the milk. You are looking for the butter to melt and for the milk to almost simmer. 

Once you have reached this point, add 2 tablespoons of flour, take the pan off the heat and with a whisk, whisk in the flour. 

Make sure to whisk well, so as to make the sauce nice and smooth. 

If the sauce is getting to cool, place it back on the heat and continue to whisk. 

Also if the bechamel is too loose, add the extra tablespoon of flour. 

Place the sauce back on the heat, over low/medium heat, cook the sauce to cook the flour out.

But make sure not to heat it too much. 

Once the sauce is nice and thick, season well with salt, pepper, and the ground nutmeg. 

Once the pasta is cooked, add the pasta with the ham and peas to the sauce. 

The sauce should just coat the pasta. Serve, garnish with fresh basil and Parmesan cheese. 



Asparagus Soup with Aged Balsamic Glaze 

Yields 4 servings 


2 bunches of asparagus- roughly chopped

1 medium yellow sweet onion - minced 

1 garlic clove- minced 

1-2 creamy yellow potatoes or russet potatoes- peeled and chopped 

2- 2 1/2 cups vegetable or chicken stock

Salt & Pepper

Olive oil

Aged Balsamic Vinegar for garnish


In a medium or large pot heat  olive oil over medium heat. 

Add the onion and 2 pinches of salt. Allow the onions to become translucent and sweat. 

Add the asparagus and garlic. Season with salt and pepper, let this cook for 1 minute. 

Next add the potatoes and stock. 

Bring this to a boil, lower heat to low and cover the pot. 

Allow this to cook for 20-25 minutes. You want the potatoes to become tender. 

Once tender, turn heat off and with a hand blender blend the soup to turn it into a puree. 

If you don't have a hand blender, carefully transfer soup to a blender. 

Be careful when blending a hot mixer. Place kitchen towel over the top of the top of the blender and gradually increase the speed. 

Puree the soup and serve warm. 

Garnish with a balsamic glaze and fresh flat leaf parsley. 



Iron Skillet Apple, Date & Walnut Pie 

Yields 4 servings 


2 Granny Smith Apples - Peeled and Sliced 

1/3 cup Medjool Dates- Diced

1/3 cup Raw Walnuts- Roughly Chopped 

1 tablespoon unsalted butter - soft 

1/2 teaspoon ground cinnamon 

1 tablespoon honey

2 tablespoons cane sugar 

1 9 inch pie dough 


Preheat the oven to 350 degrees. 

In a bowl mix together all the pie fillings. Mix well. 

Place the filling in the iron skillet. 

On a clean surface roll out the pie dough to a 1/4 inch thick. 

Roll the pie dough over the iron skillet (this is a top only pie). 

Pinch the edges to create a pretty decorative crust. 

Cut 3 slices in the center for the pie to release steam. 

Bake in the oven for 32-35 minutes, or until the apples are tender and the crust is golden. 

Remove from the oven and allow it to cool for 10-15 minutes. 

Serve and enjoy!


Thyme ROasted Endives with Grape Tomatoes & Parmesan 

Yields 6 servings


4 bunches of endives - cleaned and removed from the bunch

1 pint of grape tomatoes- halved 

1 tablespoon fresh thyme leaves - removed from stem 

1 teaspoon butter- melted 

1 tablespoon olive oil 

Salt & Pepper 

1/3 cup freshly grated Parmesan 


Preheat oven to 375 degrees. 

In a bowl mix together the endive leaves, tomatoes, thyme, salt, pepper, butter, and olive oil. 

Place this mixture in an oven proof baking dish. 

Roast in the oven for 25-30 minutes. The endives should be tender and the edges just crispy. 

Once baked remove from the oven and immediately grate Parmesan cheese over the dish. 

The Parmesan will melt due to the residual heat. 

Allow it to cool for 5-10 minutes then serve. 



S'More Chocolate Peanut Butter brownies 

Yields 4 servings 


2/3 cup all purpose flour 

1/4 teaspoon baking soda 

1/4 teaspoon baking powder 

A pinch of salt 

1/4 cup brown sugar 

3 tablespoons cane sugar 

2 tablespoons organic peanut butter

1 teaspoon vanilla extract 

2 tablespoons unsweetened cocoa powder

1/2 cup chocolate chips - melted 

4 tablespoons unsalted butter- melted 

2 large eggs 

1 cup graham crackers - crumbled 

1/2 cup corn syrup free marshmallows 


Preheat oven to 350 degrees. 

Place baking rack in the center of the oven. 

Grease 3-4 small tart tins. 

In a food processor place the graham crackers and 1 tablespoon of butter. Pulse until it resembles crumbs. 

Place the graham cracker crumbs in the tart tin and press so that it creates a crust. Make sure to get it into all the grooves. 

Set the tart tins aside while you make the brownie filling.

To melt the chocolate chips, place them in a microwave safe ramekin. Microwave for 30 seconds.

Mix with the spatula, the chocolate chips won't be melted yet. 

Microwave for another 30 seconds, and stir well with a spatula until all the chocolate chips are melted. 

The heat from the chocolate chips will melt those that are not melted. Set it aside for it to cool for a few minutes.

Place all remaining except the marshmallows in a bowl and mix well so that the batter becomes nice and smooth. 

Pour the brownie batter over the graham cracker crust. Fill it until 2/3rds full. 

Bake in the oven for 18 - 20 minutes. 

Remove from oven and place the marshmallows on top of the baked brownies. 

Turn the broiler on the oven. 

Place them back in the oven and broil for 3-5 minutes, until the marshmallows are golden. If you leave them in longer they will burn. 

Allow them to cool for 10 minutes. 

Serve and enjoy! 




Maple Cinnamon Granola with Caramelized Banana Parfait

Yields 2 servings 


1/2 cup rolled oats 

1 teaspoon ground cinnamon 

1/2 teaspoon unsweetened cocoa 

2 tablespoons maple syrup 

1 teaspoon brown sugar 

1/4 cup slivered almonds 

A pinch of salt 

1 banana - sliced 

3/4 cup whole milk Greek yogurt (I used Fage) 

1/4 cup whole milk Ricotta cheese


Preheat oven to 350 degrees. 

Place all the ingredients for the granola (oats, cinnamon, cocoa, maple syrup, brown sugar, almonds and salt). Mix together. 

Place on a lined baking sheet. 

Keep an eye on the granola, because it can burn very quickly. 

Bake for about 8-10 minutes. Remove from the oven and allow it to cool for a few minutes while you assemble the parfait. 

On another baking sheet, place the sliced bananas on the lined baking sheet. 

While the granola is in the oven place the bananas as well. 

Roast the bananas for the same amount of time as the granola (8-10 minutes). You are looking for the sugars of the banana to caramelize. 

In a bowl mix together with a spatula the yogurt and ricotta. 

Place in the servings bowls, top with granola and bananas. 

This recipe can be prepared the night before and placed in the fridge in an airtight container and ready when you are for breakfast. 


Chocolate Brownie with Chocolate Ganache

Yields 6 servings 


3/4 cup of all purpose flour 

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda 

1/2 teaspoon baking powder 

1/4 teaspoon salt 

1 teaspoon vanilla extract

3 large room temperature eggs 

6 tablespoons of butter - melted 

1/2 cup cane sugar 

1/3 cup brown sugar

1 cup chocolate chips - 1/2 for the brownies and 1/2 for the ganache - melted 


Preheat the oven to 350 degrees. 

Grease with butter a baking dish (9 x 9)  and dust it with flour. Make sure to remove any excess flour in the dish. 

Over a double boiler, melt the chocolate. You can do this in 2 stages, so that you use half for the brownies and half for the ganache. 

Once the chocolate has melted, remove it from the heat and allow it to cool before adding it to the brownie mixture. 

This will help to make sure that the eggs don't cook and scramble. 

In a large mixing bowl, add together all the dry and wet ingredients. 

With a spatula, mix well so as to break apart the egg yolk, and distribute the butter. 

Once the egg yolks are broken, add the cooled melted chocolate. 

Stir together and pour in the greased baking dish. 

Bake for 30-34 minutes, until the center is completely cooked. 

Remove from the oven, allow it to cool for 10-15 minutes. 

With the remaining melted chocolate, drizzle it over the brownies, and spread it evenly. 

Cut into 6 pieces, or 8 smaller ones. 

Serve and enjoy! 



Yields 4 servings 


1 cup ham - diced 

1 1/2 cups split peas 

3 cups stock (I used chicken stock) 

3/4 cup white jasmine rice 

2 small carrots- peeled and diced 

1 small onion - small dice 

1 bay leaf 

2 tablespoons olive oil 




In a large pot over medium heat, heat olive oil. 

Add the onions, season with salt and allow the onions to sweat for 2-3 minutes. 

Then add the carrots and cook for another 3 minutes. 

Add the rice, and split peas and lightly toast them for 1 minute. 

Add the stock, season well with pepper and a few pinches of salt. Do not over salt because ham tends to be on the saltier side. 

Bring the dish to a boil, add the bay leaf and ham. 

Lower the heat to low, cover the pot and allow this to cook for 20-23 minutes. 

Once the lentils  and rice are tender, remove the bay leaf and stir. 

If you prefer the soup to me smooth and not thick, add more stock and adjust seasoning. 

Serve warm and enjoy!


apple chestnut pie

Yields 2 tarts 


2 granny smith organic apples- peeled and small dice

1/4 cup chestnuts- small dice 

1 1/2 tablespoons cane sugar + some extra for sprinkling on top 

1 tablespoon brown sugar 

1 teaspoon vanilla extract

1 teaspoon lemon juice

1/2 teaspoon cinnamon  

A pinch of salt 

1 teaspoon butter- for topping the pie (optional, but gives a nice golden crust)


Preheat oven to 350 degrees. 

Prepare the tart pans with the pie dough recipe (below). 

In a bowl mix together all the filling ingredients. 

Mix together with a spatula. 

Pour equal amounts of filling into each pie dough filled tart pan. 

Assemble the lattice pie crust (directions below). 

Dap some butter on top of the pie crust and sprinkle with sugar (optional).

Place the tart pans on a baking sheet. 

Bake in the oven for 32-35 minutes. Until the apples are tender and the pie crust is golden. 

Remove from the oven allow to cool for 15 minutes.

Serve and enjoy! 


Learn to Make Step by Step Lattice Pie Design

Yields 1 large pie or 2 small tarts 


2 9 inch pie doughs - 1/4 inch thick 

Pie filling 



Roll out the 2 pie doughs to 1/4 inch thick. 

When rolling pie dough, every time you roll the rolling pin away from you turn the pie dough clockwise, a quarter of a turn.

This is guarantee an even pie crust. 

Don't roll back and forth. This will unevenly stretch the dough. 

Also a helpful tip is to purchase a rolling pin without handles. This will ensure even rolling pressure. 

Place one of the rolled out pie doughs in the pie dish or tart pans. 

Try to have a little hang over of pie dough around the edge of the pie dish. 

Pie dough is laden with butter, and what happens when the dough hits the heat of the oven is that is shrinks. 

Which means your dough may cave in, leaving you without a crispy golden crust. 

Dock (prick the bottom of the dough) the bottom of the pie dough, and making sure there are no air bubbles in the bottom. 

Place the filling of your choice in the dough. 

With a sharp pairing knife or pastry wheel slice long 1/4 of an inch in width strips on the other 9 inch pie dough. 

To create the lattice, lay strips horizontally along the pie. You want to leave a little space in between the strips, but not too much. 

One by one you are going to weave the vertical pie dough strips. Over, under, over, under, over, under, until you reach the opposite edge of the pan. 

Alternating each vertical strip starting with over, and the next will start under the horizontal pie dough strip. 

Cut the extra pie dough hanging off the edge of the pan. 

Press the strips to the edge, sealing the pie crust. 

Sprinkle with top with some extra sugar (optional) and top with a few small pieces of butter to ensure a golden crust. 



holiday Cranberry almond Biscotti 

Yields 12 servings 




Yields 4 servings 

Bolognese is a traditional Italian meat sauce that originates in the Northern region near Bologna. 

This sauce is also called ragu which comes from the French word ragout, which comes from the word ragouter, which translates to

"stimulate the appetite". 

A ragu is a meat sauce, beef or veal with tomatoes or tomato pasta, carrots and sometimes onions. 

This dish is typically served with a thicker pasta, such as tagliatelle, pappardelle, or capellini. 

Spaghetti al bolognese was the American influence on this Italian dish. 

During WWII soldiers were in the Emilia Romagna region, where Bologna is located. 

When the soldiers returned back home they described the dish to restaurants, and viola Spaghetti with Bolognese sauce was created. 


1 lb of ground beef (I used 90% lean organic beef)

1 medium carrot - peeled and small dice 

1 small yellow onion - small dice 

2 garlic cloves - minced

2 tablespoons fennel - minced 

1/4 cup red wine 

3 tablespoons tomato paste

1/2 cup tomato puree

1/2 cup diced tomatoes 

1 tablespoon butter

1 tablespoon olive oil 

7 fresh basil leaves - chiffonade




In a large pan heat olive oil and butter over medium heat. 

Add the onions and a pinch of salt. 

Once the onions become translucent add the carrots, fennel, and garlic. 

Once the garlic becomes fragrant add the red wine. Bring the heat up for 1 minute to cook out the alcohol. 

Reduce the heat to medium. Season well with salt and pepper the ground beef. 

Add the ground beef to the pan and cook for 5 minutes. 

Add the tomato paste, tomato puree, and tomato sauce, season again with salt and pepper. 

Stir and add the fresh basil. Bring it to a light simmer over low heat. 

Cook for 20 minutes and cover the pot. 

Once the meat is cooked turn the heat off and leave the pan covered and let it sit for a few hours. The longer it sits the better it will taste. 

When ready to serve, cook pasta and add the pasta to the sauce, gently coat the pasta with the sauce. 

Serve warm and enjoy!