Strawberry and Raspberry Popsicles

Ingredients:

3 cups fresh or frozen strawberries and raspberries
1/2 tsp stevia or 2 tbsp sugar
1/4 cup plain greek yogurt (optional)
1 tsp vanilla extract (optional)

Directions:

1. Using an immersion blender, blend the berries in a bowl.

2. Using a mesh strainer, strain the fresh fruit to create a pure juice and add the sweetener to taste. If you want, add the greek yogurt and vanilla extract to make a creamier popsicle.

2. Fill popsicle molds with juice and let freeze overnight!

Decadent Chocolate Tart

Ingredients:

Chocolate Pastry Dough:

1 1/8 cups all purpose flour
1/8 cup sugar
2 tbsp unsweetened Dutch-process cocoa powder
1/4 tsp salt
6 tbsp cold unsalted butter, cut into pieces
1 egg yolk, lightly beaten
1/2 tsp vanilla extract
3 tbsp ice water

Chocolate Filling:

8 oz dark chocolate, cut into pieces
6 tbsp butter, cut into pieces
2 eggs, lightly beaten
1/3 cup heavy cream
1/4 cup sugar
1 tsp vanilla extract

Directions:

1. To make the pastry dough: pulse the flour, sugar, cocoa and salt in a food processor until combined. Add the butter and pulse until mixture resembles coarse meal, about 10 seconds. Add the yolk, vanilla and water and process until mixture begins to hold together. If the dough is dry, add more water.

2. Shape the dough into a disk, wrap in plastic and refrigerate until firm, about 1 hour.

3. Then, roll out the dough and line a tart pan, making sure you press it well into the pan. Prick the dough with a fork and bake in a preheated oven at 340 degrees for about 17-20 minutes. Let it cool.

4. To make the filling: melt the chocolate and butter in a pan over low heat, stirring until smooth. Then remove from the heat and let it cool for 5 minutes.

5. Whisk together the eggs, cream, sugar, and vanilla in a bowl. Whisk the chocolate mixture into the egg mixture until combined.

6. Pour the filling into the cooled crust. Bake until the filling 1 inch from the crust is fully set and slightly puffed and the center is a bit wobbly. This should take about 25 minutes. The center will continue to set as it cools.

7. Top with powdered sugar or serve alongside ice cream and strawberries.

Cinnamon and Orange Poached Pears

Ingredients:

4 pears, peeled
3 cups of water
1 cinnamon stick
1 orange
1 tbsp vanilla extract
1/4 cup brown sugar

Directions:

1. Peel the pears and set aside.

2. Peel off a few pieces of the skin of the orange. In a pot, add the orange peel to the water. Heat on medium heat until it starts to simmer.

3. Add the pears, cinnamon, sugar, vanilla and 2 tbsp of orange juice. Cook for about 15 minutes or until the pears have become soft.

4. Once the pears are soft, take them out of the pot. Remove everything else from the pot so that just liquid remains.

5. On very high heat, reduce the liquid until it has become thicker. Taste and adjust accordingly.

6. Once the sauce is ready, pour some sauce on top of the pears and serve alongside vanilla ice cream.

Blueberry Bread Pudding

Ingredients:

5 cups day old French bread, cut into 1 inch squares
3 cups milk
2 eggs, lightly beaten
1 tbsp vanilla
1/2 cup sugar
1/2 cup raisins, soaked overnight in 1/4 cup Bourbon
1 cup fruit (Ex. blueberries, apples, peaches..)
1/4 tsp cinnamon
2 tbsp unsalted butter

Directions:

1. Preheat the oven to 375 degrees.

2. Soak the bread in the milk until it has absorbed most of the liquid.

3. Beat the eggs, vanilla, sugar and cinnamon in a bowl. Add the egg mixture, raisins and fruit to the bread.

4. Coat the bottom and sides of the baking dish with the butter. Pour the entire mixture into the baking dish.

5. Bake for 40-45 minutes, until it is set and lightly browned on top. Enjoy!

Strawberries and Cream

Ingredients:

1 lb strawberries
1 container heavy whipping cream
2 tbsp powdered sugar
1 tsp vanilla extract

Directions:

1. Wash and slice all of the strawberries. Set aside.

2. With an electric mixer, whip the heavy cream until it is thick, about 5 minutes. Add powdered sugar and vanilla and whip for another 20 seconds. Taste and add sugar according to taste.

3. Serve the strawberries alongside the whipped cream.

Mia's Birthday Cookie Cake

Ingredients:

1 cup (2 sticks) unsalted butter, softened
1/2 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 cups plus 2 tbsp all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp pure vanilla extract
1 1/2 cups bittersweet chocolate chips

Directions:

1. Preheat oven to 375°F. Line a 14-inch, round pizza pan with parchment paper. Grease the parchment paper with cooking spray; set aside.


2. In a large bowl, cream butter and sugars. Add eggs, one at a time, beating well after each addition.

3. In a medium bowl, whisk together flour, baking soda, and salt. Add to butter mixture, mixing until incorporated, then add vanilla extract and finish mixing. Fold in dark and white chocolate chips. Spread across the bottom of the prepared pan.

4. Bake until edges are golden and the cookie is set but the center is slightly soft, about 20-25 minutes. Cool on wire rack.

Cranberry Muffins

Ingredients:


2 cups whole wheat pastry flour
2 tsp baking soda
1 egg
1/3 cup honey
1/4 cup canola oil
3/4 cup skim or soy milk
Zest of 1 orange
2 tsp ground cinnamon
1/2 cup unsweetened apple sauce
2 cups fresh cranberries
1/2 cup chocolate chips


Directions:

1. Preheat oven to 350 degrees.

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

3. In a large mixing bowl, blend everything else.

4. Combine the ingredients of both bowls, using a whisk.

5. Pour into your muffin tin. Fill up the cups only half way.

6. Bake for 20 minutes or until a toothpick poked in the middle of a muffin comes out clean.

Wild Blueberry Oat Scones

Ingredients:


1 1/2 cups all purpose flour
1 1/4 cup old-fashioned oatmeal
1/4 cup sugar
1 tbsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, melted
1/3 cup skim milk
1 egg, beaten to blend
1 cup fresh wild blueberries

Directions:

1. Preheat oven to 425°F.

2. Combine first 6 ingredients in large bowl.

3. Mix together butter, milk and egg in another bowl.

4. Add to dry ingredients and stir until just moistened. Mix in blueberries.

5. Scoop 1/2 cup balls of dough and place on cookie sheet a few inches apart. Bake until light brown, about 15 minutes. Cool slightly on rack.

Whole Wheat Blueberry Muffins

Ingredients:

1 cup fat-free milk
1/4 cup unsweetened applesauce
2 tbsp vegetable oil
1/2 tsp vanilla
2 egg whites or 1 egg
1 1/2 cups whole wheat flour
1/3 cup sugar
3 tsp baking powder
1/2 tsp salt
1 cup fresh blueberries

Directions:

1. Preheat oven to 400ºF. Grease bottoms of 12 regular-size muffin cups, or place paper baking cup in each muffin cup.

2. Mix milk, applesauce, oil, vanilla and egg whites in large bowl, using fork or wire whisk. Stir in flour, sugar, baking powder and salt, using spoon, just until flour is moistened (batter will be lumpy). Gently stir in blueberries. Divide batter evenly among muffin cups.

3. Bake 20 to 25 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm.

Pistachio Ice Cream

Ingredients:

1 cup pistachios, crushed
3/4 cup sugar
2 cups heavy cream
1 cup whole milk
5 large egg yolks
1 teaspoon vanilla extract

Directions:

1. Take the shells off the pistachios and crush them. Set aside.

2. In a medium saucepan, warm the milk and sugar, stirring to dissolve the sugar. Add the egg yolks and whisk continuously until the mixture has thickened.

3. Pour the cream into a separate bowl. Once the mixture is thick enough, pour it over the cream, through a strainer. Continue to whisk until everything is incorporated. Add the vanilla extract.

5. Refrigerate the mixture until it is cold. Pour it into an ice cream maker until it is ready. Once it has finished churning, fold in the pistachios with a rubber spatula.

6. Put the ice cream in a tupperware container and freeze.

Pumpkin Chocolate Chip Bread

Ingredients:

3/4 cup brown sugar
1 cup cooked/canned pumpkin
1/4 cup canola oil
1/4 cup plain yogurt
1/4 cup applesauce
1 egg
1 1/4 all-purpose flour (can do half regular and half whole-wheat)
2 tsp ground cinnamon
1/2 tsp salt
1 tsp baking soda
1/2 cup semisweet chocolate chips
1/2 cup chopped walnuts/currants/raisins
Cooking spray

Directions:

1. Preheat the oven to 350 degrees. Combine first 5 ingredients in a large bowl, stirring well with a whisk.

2. Combine flour, cinnamon, salt, and baking soda in a medium bowl, stirring well with a whisk. Add flour mixture to pumpkin mixture, stirring just until moist. Stir in chocolate chips.

3. Spoon batter into 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 45 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pans on a wire rack, and remove from pans. Enjoy!

Cinnamon Chocolate Vegan Cupcakes

Ingredients:

2 cups + 1 tbsp all-purpose flour
1/2 cup regular cocoa powder
1 tsp baking powder
1.5 tsp baking soda
1/2 tsp sea salt
1 & 1/8th cup sugar
2.5 tsp cinnamon
1/2 tsp nutmeg
1 & 3/4 cup water
1/8th cup balsamic vinegar
2 tsp pure vanilla extract
1/4 cup canola oil

Directions:

1. Preheat oven to 350F and line a cupcake pan (or grease). In a large bowl mix the dry ingredients (flour, cocoa powder, sugar, baking powder, baking soda, salt, cinnamon, nutmeg).

2. In a smaller bowl, mix together the wet ingredients (water, vinegar, oil, and vanilla). Add wet to dry and mix with a blender until smooth. Do not overmix.

3. If using a mini cupcake pan, bake for about 14 minutes at 350F. If using a regular tin, bake for about 20 minutes until the cupcake springs back slowly when pressed. Be sure not to overbake these as it is very easy. Top cupcakes with the frosting of your choice.

Chocolate Bundt Cake

Ingredients:

3/4 cup whole-wheat pastry flour
1/2 cup all-purpose flour
1/2 cup Dutch processed cocoa
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 tablespoons butter, melted
2 tablespoons canola oil
2 eggs
2 egg whites
1 1/2 cups lowfat yogurt
2 teaspoons vanilla extract
3/4 cup granulated sugar
1 tablespoon espresso powder, dissolved in 1 tablespoon of hot water
2 ounces good-quality dark chocolate
1 tablespoon powdered sugar, optional

Directions:

1. Arrange rack in center of oven and preheat oven to 350 degrees F. Spray a bundt pan with cooking spray and set aside.

2. Whisk together flours, cocoa, salt, baking soda and baking powder in a medium bowl, then sift ingredients through a fine mesh strainer.

3. In a large mixing bowl, whisk together melted butter and oil. Add eggs and egg whites and whisk to incorporate. Fold in yogurt, vanilla, sugar and dissolved espresso powder. Melt the chocolate in the microwave for 60 to 90 seconds; do so in 30 second intervals, stirring between intervals and stopping when it’s melted and smooth. Fold chocolate into batter.

4. Gradually add sifted dry ingredients and stir until just incorporated; do not over beat. Pour batter into prepared pan. Bake for 35 to 40 minutes, until cake has risen nicely and a toothpick inserted into the center comes out clean. Cool 10 minutes on a wire rack, in the pan. Place the wrack, upside down, on the top of the pan (the open end) and carefully invert the cake onto the wrack.

5. Dust with powdered sugar, if desired.

Blueberry Coffee Cake

Ingredients:

1 cup all-purpose flour
1 cup whole wheat flour
1 tsp baking soda
1/2 tsp salt
3 tbsp brown sugar
1 tsp ground cinnamon
1/2 cup packed brown sugar
2 tbsp unsalted butter, at room temperature
3 tbsp canola oil
2 large eggs
1 tsp vanilla extract
1 cup plain yogurt
1 1/2 cup fresh organic blueberries (or thawed frozen blueberries)

Directions:

1. Preheat oven to 350 degrees and spray the baking dish with a light coating of cooking spray.

2. In a medium size bowl, combine both flours, baking soda and salt and whisk thoroughly. In a separate small bowl, combine the 3 tablespoons of brown sugar and cinnamon.

3. In a large bowl, beat the brown sugar, butter and oil until fluffy with a hand-mixer. Add 1 egg and beat until fully combined and repeat with the other egg. Add in the vanilla and yogurt and beat until combined.

4. Add half of the flour mixture to the moist batter; stir until just combined and repeat with the remaining flour mixture.

5. Spread half of the batter into the prepared pan. Sprinkle the blueberries evenly over the batter, gently pressing them into the batter. Sprinkle 1/2 of the cinnamon-sugar mixture over the blueberries and then spoon the remaining batter into the pan and spread evenly.

6. Sprinkle the remaining cinnamon-sugar mixture over the cake and bake until a for about 40 minutes. Test with a wooden toothpick and if not clean when removed, baked a few more minutes.

7. Allow to cool slightly and serve.

Pineapple Upsidedown Cake

Ingredients:

1 can sliced pineapple
3 tbsp butter
1/2 cup brown sugar
1 jar maraschino cherries
1/3 cup butter
1/4 cup sugar
1 egg
1 tsp vanilla
1 cup flour
1/2 cup pineapple syrup from can
1 1/4 tsp baking powder
1/4 tsp salt

Directions:

1. Preheat the oven to 350 degrees. Melt the 3 tbsp butter and pour into the circular baking pan. Top with the 1/2 cup brown sugar. Organize the pineapples and cherries into a design on top of the sugar. Set aside.

2. Combine all of the dry ingredients into a bowl.

3. With an electric hand mixer, beat the butter and sugar together until fluffy. Add the egg and vanilla and continue to mix. Add the dry ingredients slowly into the bowl. Continue to mix and add the pineapple syrup until the batter is evenly mixed.

4. Pour the batter over the pineapples. Bake in the oven for 40-45 minutes.

Apple Cinnamon Bread

Ingredients:

1 1/2 cups all-purpose flour
4 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1/4 cup canola oil
1/2 cup applesauce
1/2 cup brown sugar
2 cups peeled and chopped apples (about 1½ to 2 apples)

Directions:

1. Preheat oven to 350 degrees. Grease a loaf pan and set it aside.

2. In a medium bowl whisk together the flour, cinnamon, baking soda and salt. Set aside.

3. In the bow, beat the eggs. Add in the oil and applesauce and mix until smooth. Next, add the sugar and mix until well-combined.

4. Gradually add in the flour mixture and mix until the flour is just barely combined. Gently fold in the apples with a rubber spatula. Pour the batter into the prepared loaf pan.

5.Bake for 50 to 55 minutes, or until the loaf is golden and a thin knife inserted in the center comes out clean.

Carrot Cake

Ingredients:

2 eggs
1 cup sugar
2/3 cup canola oil
1 1/4 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
2 cups shredded carrots
1/2 cup chopped walnuts

Directions:

1. Beat sugar and eggs until frothy. Whisk in canola oil.

2. Combine flour, baking powder, baking soda, spices and salt in a separate bowl. Beat into egg mixture until well combined.

3. Fold in carrots and walnuts.

4. Pour into 2 greased 8 inch round cake pans. Bake at 350ºF for 25 minutes or until toothpick inserted in center comes out clean.

5. Let cool 5-10 minutes before removing from pans. Cool completely before frosting with cream cheese frosting or topping with powdered sugar.

Puff Pastry Apple Tart

Ingredients:

1 sheet of puff pastry
4 tbsp apricot jam
2 tbsp sugar
1/4 tsp cinnamon
2 granny smith apples, peeled, cored and sliced thin

Directions:

1. Spread apricot jam on the entire sheet of puff pastry. Sprinkle with sugar and cinnamon.

2. Coat apples with a little bit of sugar. Top the sheet of puff pastry with layers of thinly sliced apples. Spread some more apricot jam on top of the apples.

3. Bake in a 375 degree oven for 30 min.

Double Chocolate Chip Cookies

Ingredients:

1/2 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk-chocolate chips
1/2 cup semi-sweet chocolate chips

Directions:

1. Heat oven to 350 degrees

2. Cream the butter and sugars in a large bowl with an electric mixer on high speed. Lower to medium speed and add the egg and vanilla. Sift together the flour, cocoa, baking soda, baking powder, and salt. On low speed, add the dry mixture to the butter mixture. Beat until fully incorporated. Fold in the chocolate chips.

3. Form the dough into small balls. Place on parchment- or foil-lined baking sheets, 2 inches apart. Bake until centers are just
set, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks.

Zucchini Bread Muffins

Ingredients:

3 eggs
1/2 cup vegetable oil
1/2 cup unsweetened applesauce
1/2 cup brown sugar
1/4 cup honey
2 cups grated zucchini
1/2 cup grated carrot
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts
1 cup chocolate chips

Directions:

1. Preheat oven to 350°F. Grease muffin tins, liberally.

2. In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini, carrot and vanilla.

3. Combine flour, cinnamon, baking soda, baking powder and salt, as well as nuts and chocolate chips.

4. Stir this into the egg mixture. Divide the batter into prepared pans.

5. Bake loaves for 60 minutes, plus or minus ten, or until a tester inserted into the center comes out clean. Enjoy!