Apple & Cinnamon Layer Cake

For the crisps:

  • 65g caster sugar
  • 40ml water
  • 1 firm eating apple
  • a few pinches of ground cinnamon

For the cakes:

  • 4 eggs
  • 340g plain flour
  • 2 and 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp fine sea salt
  • 2-3 eating apples – you need 200g grated
  • 200g coconut oil, solid
  • 340g light brown sugar
  • 2 tsp lemon juice

For the icing:

  • 350g mascarpone
  • 40g icing sugar
  • 2 tsp lemon juice


  1. Preheat the oven to 130C for the crisps. Put the sugar and water into a small saucepan and heat until the sugar dissolves and it starts bubbling. Pour into a bowl to cool.
  2. Cut the apple in half, top to bottom, and remove the stalk. Use a mandolin to cut thin slices of the apple – I used my thinnest setting. Set the slices onto a parchment lined baking tray. Use a pastry brush to thinly coat the slices with some of the syrup. Sprinkle over a little cinnamon. Put the tray into the oven and bake for 30 minutes then turn the oven off and leave to cool inside. Remove from the oven and place into a sealed tin or box.

  3. To start the cakes, preheat the oven to 180C. Grease two 6″ cake tins and line the bottoms with baking parchment. Wipe a clean mixing bowl down with a piece of lemon (to remove any little bits of grease). Separate the eggs, putting the egg whites into the lemony bowl (to be whipped later) and the yolks into a cup/bowl. Sieve the flour, baking powder, cinnamon and sea salt onto a plate or bowl. Peel the apples then grate them – weigh and make you have 200g (don’t add extra, it’ll throw the liquid balance off
  4. Put the coconut oil and brown sugar into the bowl of a stand mixer and beat on medium until fluffy and paler than before – about 4 minutes. Add the yolks one by one, beating well and scraping down in between each addition. Take off the machine and tip in the 200g of grated apple and the lemon juice. Fold together. Get your egg whites and whip them (I do this by hand because I think it’s simpler, but you could transfer the apple mix to another bowl and very throughly clean the mixer bowl and use the machine, or use a hand beater) until they hold stiff peaks (be careful not to overdo it – a spike on the end of the beater should hold upright with a little waver – it won’t be as firm as meringue).
  5. Fold half of the sieved dry ingredients into the apple mix, carefully but throughly, scraping the sides and bottom. Add half of the whipped egg whites and fold them in, followed by the rest of the flour, then the rest of the egg whites. It takes a little bit of patience but you need to get it evenly combined (no lumps of flour or big streaks of egg white) without losing too much air. Divide the mixture between the two tins, level, then form a dip in the middle.
  6. Bake for 40-45 minutes until domed, cracked, golden and a skewer comes out cleanly from the middle. Cool on a wire rack for 5 minutes then remove from the tin and leave to cool. When the oven has turned off and cooled down a little, I gave the crisps a crunch boost by leaving them in there for a few minutes.
  7. Make the icing as the cakes bake or cool. Place the mascarpone into a bowl and beat until smooth. Sieve over the icing sugar, pour in the lemon and beat again. Keep in the fridge until you need it.
  8. When the cakes are barely warm (or cold) you can start cutting – use a sharp serrated knife to cut the dome away from the top, trying to keep as flat as possible. Work out where the halfway line is on the remaining cake and carefully score all the way around with your knife, then go around cutting deeply to split the cake (this should help guide the knife so you get an even cut).
  9. Place one of the cakes onto a clean serving plate. Smooth over 1/4 of the icing, going right out and almost over the edge. Add the next layer and repeat until finished. Finally arrange the crisps on top. Best immediately, keeps assembled for a day in the fridge (will be quite different to fresh), plain cake for 3-4 days in a tin.

Peaches with Ginger, Pecan & Brown Sugar Cake

makes one 8″ round cake
for ginger-pecan cake:

  • 1 cup (140 gr) All purpose flour
  • 1/2 cup (60 gr) toasted pecans, finely ground
  • 1/2 tspn salt
  • 1 1/2 tspn baking soda
  • 30 gr (1 oz) fresh ginger, peeled and finely grated
  • 1 cup (200 gr) lightly packed dark brown sugar
  • 1 stick (1/2 cup) butter, at room temperature
  • 2 eggs
  • 1/2 tspn vanilla extract
  • 1/2 cup whole milk


  1. Preheat oven to 180 degrees C. Grease and flour the bottom and sides of the cake pan, and line the bottom with parchment paper. If desired, use bake-even strips.
  2. Whisk together the flour, toasted and ground pecans, salt, and baking soda. Set aside.
  3. In a mixer bowl, combine the grated ginger, brown sugar, and butter. Cream on medium until light and fluffy, about 2-3 minutes.
  4. Add the eggs one at a time to the butter mixture, beating well after each addition. Beat in the vanilla extract.
  5. Add the flour mixture in two batches, alternating with the whole milk. Beat well after each addition, but do not overmix.
  6. Pour the batter into the prepared cake pan. Smooth the top with the back of a spatula if necessary. Bake for ~60 minutes until a toothpick inserted into the center of the cake comes out cleanly. Remove from oven and let cool on a wire rack for 15 minutes before removing from the pan and cooling completely.

for brown sugar frosting:

  • 2 1/2 Tbspn All Purpose flour
  • 1/2 cup whole milk
  • 1/2 tspn vanilla extract
  • 1 stick (1/2 cup) butter
  • 1/2 cup (50 gr) dark brown sugar
  1. Combine the flour and milk in a small saucepan and cook, whisking constantly, over medium heat until the mixture thickens considerably. Remove from heat and let cool completely. Stir in the vanilla.
  2. In a mixer bowl, cream the butter and brown sugar together until light and fluffy and the sugar is no longer grainy. Beat in the flour and milk mixture.
  3. Spread over cake.

for topping:

  • 2 large peaches, sliced


  1. Arrange the peach slices atop cake.

Strawberry Cheesecake Frozen Yogurt

Strawberry Cheesecake Frozen Yogurt

Strawberry Cheesecake Frozen Yogurt Stack


  • 1 cup Greek Yogurt
  • 1 8oz block cream cheese
  • 3/4 cup strawberry jam
  • 1 1/2 cup 0% or 1% milk
  • 1/2 cup + 2 Tablespoons sugar
  • 3/4 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon


  1. In a large bowl, beat together the yogurt, cream cheese, and jam until there are no clumps in the mix.
  2. Add in the milk, sugar, vanilla, and cinnamon and beat until fully mixed.
  3. Pour the base into an ice cream maker and freeze using the manufacturer’s directions.
  4. Let the frozen ice cream sit out for 5 minutes before scooping and serving to soften.

Peanut Butter Banana Granola

Peanut Butter Banana Granola

Peanut Butter Banana Granola Ingredients



(Makes about 3 cups)

  • 1 banana, mashed
  • 2 cups rolled oats
  • 1/4 cup maple syrup
  • 2 Tablespoons peanut butter
  • 2 Tablespoons oil
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips(optional)
  • 1/2 cup chopped nuts(optional)


  1. Preheat your oven to 180 degrees.
  2. In a large bowl, mix together the banana, oats, syrup, peanut butter, oil, cinnamon, vanilla and salt until evenly mixed.
  3. Spread the oats out in a thin layer on a non-stick baking surface.
  4. Bake for 25-30 minutes, breaking up the oats into clusters about 20 minutes into baking.
  5. When the clusters are golden and firm, remove them from the oven and let them cool.
  6. Once the granola has cooled, add chocolate chips or nuts if using. Store in a sealed container in the refrigerator when not eating. 

Swedish Caramel Almond Cake (Toscakaka)


For the cake:
  • 70ml milk
  • 1 tsp lemon juice
  • 75g unsalted butter
  • 3 eggs
  • 150g caster sugar
  • 1 tsp vanilla extract
  • 150g plain flour
  • 1 tsp baking powder
  • 1/4 tsp fine sea salt
For the topping:
  • 150g flaked almonds
  • 125g butter
  • 125g light brown sugar
  • 50ml milk
  • 1/2 tsp sea salt
  • 1/2 tsp espresso powder (optional, could replace with vanilla)


  1. Preheat oven to 160C.
  2. Grease a deep 9″ round tin (preferably with a removable bottom) and line the bottom with baking parchment.
  3. Stir the lemon juice into the milk and leave to sit (to make buttermilk, you can replace with 75ml if you have it on hand).
  4. Toast the almond flakes in a oven tray for 5-7 minutes until they’re a light golden brown, then set aside.
  5. Melt the butter in a saucepan then pour into a bowl and leave to cool (keep the pan to use later).
  6. Whip the eggs, sugar and vanilla together on medium-high for 5 minutes, until the mixture is a yellowy-cream colour and very thick. While it whisks, sieve the flour, baking powder and salt together. Sieve 1/3 of the flour mixture over the egg bowl then gently fold in with a big metal spoon or large spatula. Drizzle half of the milk over the top and fold in. Repeat with the next 1/3 of flour, the rest of the milk, then the rest of the flour. Finally drizzle half of the butter over the top, fold in, then repeat with the remaining butter. Be gentle but thorough, scraping the bottom – it’s easy to get little pockets of flour. Carefully transfer to the tin. Tap on the counter once to remove any big air bubbles.
  7. Bake for 25-30 minutes until golden and set – when 15 minutes have gone, start making the topping.
  8. Place the toasted almonds, butter, sugar, milk, salt and espresso powder into the saucepan and stir as the butter melts. Keep heating for a few minutes – it should bubble and thicken slightly.
  9. Turn the oven up to 200C, then remove the cake to a rack and pour the glaze over the top. Spread the almonds out into an even layer. Place in the top of the oven and bake for 8-10 minutes until the glaze is dark brown and bubbling.
  10. Cool for a few minutes then slide a knife around the edge of the tin to loosen it and remove the cake to a rack.
  11. Best eaten once it’s cooled to room temperature, though I have to admit to trying a warm slice with a scoop of vanilla ice cream. It keeps well in an airtight tin for two days and is still alright on the third.

(Makes about 8-10 slices)

Passionfruit and Espresso Tosca Cake

makes one 9-inch round cake
or one 6-inch octagon and four 3-inch hexagonsfor cake

  • 58 g whole milk
  • 75 g passionfruit purée
  • 5 Tbspn (71 g) unsalted butter
  • 150 g all-purpose flour
  • 1 tspn baking powder
  • ½ tspn baking soda
  • ¼ tspn salt
  • 3 large eggs
  • 150 g sugar
  • 1 tspn vanilla extract

for topping

  • 150 g sliced almonds, toasted
  • 9 Tbspn (125 g) unsalted butter
  • 125 g light brown sugar
  • 50 g whole milk
  • ½ tspn salt
  • 1 tspn espresso powder
  • 1 vanilla bean, optional
  • flaked sea salt
  1. for cake. Preheat oven to 165° C. Grease one 9 x 3-inch pastry ring (or equivalent) and place on a parchment or silicone-lined baking sheet. Set aside.
  2. In a bowl, stir to combine the milk and passionfruit purée. Set aside.
  3. In a small, light-colored saucepan, melt the butter. Continue cooking until the solids drop to the bottom and the butter turns golden brown. Remove from heat and let cool to room temperature.
  4. Meanwhile, sift together the flour, baking powder, baking soda, and salt. Set aside.
  5. Suspend a mixer bowl over a pan of simmering water. Whisk the eggs, sugar, and vanilla extract in the mixer bowl until warm to the touch. Remove from the simmering water and continue whisking on high, until the mixture falls from the whisk in thick ribbons.
  6. In three additions, gently fold in the flour mixture, alternating with the passionfruit and milk mixture. Finally, fold in the melted browned butter, mixing just enough to incorporate the butter. Do not overmix.
  7. Immediately transfer the batter to the prepared pastry ring. Bake for 25 to 30 minutes until golden and set.
  8. for topping. When 15 minutes have passed in the baking time, start the topping. In a saucepan, combine the sliced almonds, butter, brown sugar, milk, salt, and espresso powder. Split the vanilla bean lengthwise, scrape the seeds into the saucepan, and add the pods. Cook over medium heat until the butter and sugar melts, then keep cooking for a few minutes longer, stirring frequently, while the mixture bubbles and thickens slightly. Remove from heat and remove the vanilla pods.
  9. Increase the oven to 200° C. Remove the cake from the oven and top with the prepared almonds, smoothing with the back of a spoon. Place the cake in the top third of the oven and bake for 8 to 10 minutes longer, until the glaze is dark brown and bubbling. Remove from the oven, sprinkle with a small amount of flaked sea salt, and let cool completely on a wire rack. To remove, slide a knife along the inner edge of the ring before lifting the ring off carefully.

Passion fruit Whoopie Pies

makes 6 large whoopie pies, or numerous more small onesfor cake:
  • 1 cup milk
  • 1 Tbspn vinegar
  • 2 cups AP flour
  • 1/4 + 1/8 cups Dutch-processed cocoa powder
  • 1/8 cup black cocoa powder (if you don’t have black cocoa, just substitute regular cocoa powder)
  • 1 tspn sea salt
  • 1 1/4 tspn baking soda
  • 1 stick (1/2 cup) butter, at room temperature
  • 1 scant cup brown sugar
  • 1 large egg
  • 1 tspn vanilla extract


  1. Preheat the oven to 180 degrees C.
  2. Combine the milk and vinegar and set aside for five minutes.  (Or, use buttermilk instead of milk and vinegar.)
  3. In a bowl, mix the flour, cocoa, black cocoa, salt, and baking soda.  Set aside.
  4. Cream the butter and brown sugar until light and fluffy.
  5. Add the egg and vanilla extract to the butter mixture, creaming until combined.
  6. Alternatively in three stages, add the dry ingredients and the milk to the butter and eggs, making sure to mix thoroughly between each addition.
  7. Using a piping bag with a large round tip or an ice cream scoop, pour the batter into round shapes on baking sheet lined with a silpat or parchment paper, making sure to leave at least 3-4 inches between each cake
  8. Bake for 12-15 minutes, adjusting for the size of the whoopie pies.  Cakes are done when they are springy and retain their shape when gently touched.
  9. Remove from oven and let cool completely before filling with frosting.

or passion fruit curd:

  • 4 egg yolks
  • pinch of salt
  • 4 oz. passion fruit nectar/juice/syrup
  • 1/2 oz. water (if using passion fruit syrup or nectar, leave out if using fresh juice)
  • (2 Tbspn sugar, if using passion fruit juice)


  1. Have ready a fine mesh strainer over a bowl.
  2. Combine ingredients in a double boiler.  Cook, stirring constantly, until thickened.
  3. Immediately strain through the mesh strainer and let cool completely.

for passion fruit frosting:

  • 1 cup milk
  • 1/2 vanilla bean
  • 5 Tbspn flour
  • 2 sticks (1 cup) butter, at room temperature
  • 3/4 cup granulated sugar
  • 2/3-3/4 cups cooled passion fruit curd


  1. Place milk in a medium saucepan.  Scrape in the vanilla bean and throw the whole bean in.  Bring to a simmer, remove from heat, cover, and let steep for ten minutes.
  2. Remove the vanilla bean from the milk.  Add the flour.  Whisking constantly, cook the milk and flour until the mixture thickens.  Remove from heat and let cool completely.
  3. In a mixer bowl, cream the butter and sugar together until light and fluffy, about five minutes.
  4. Add the passion fruit curd to the butter and whip until combined.
  5. Add the thickened milk mixture to the butter and passion fruit, whisking until light, whipped, and fluffy.  Use immediately.
  6. Pipe the passion fruit frosting onto a cake round and then sandwich with another cake.
  7. Refrigerate to allow the frosting to set before serving.

Oreo Olallieberry Chocolate Layer Cake

makes one four-layer 8″ cake

for chocolate cake:

  • 2 cups sugar
  • 2 cups flour
  • 1/3 cup black cocoa powder
  • 2/3 cup Dutch-processed cocoa powder
  • 1 tspn salt
  • 1 tspn baking powder
  • 1 tspn baking soda
  • 2 eggs, beaten
  • 1/2 cup vegetable oil
  • 1 cup whole milk
  • 1 cup hot coffee


  1. Preheat oven to 180 degrees C. Grease, flour, and line the bottoms of two 8″ round cake pans. If desired, line the cake pans with bake-even strips.
  2. In a mixer bowl, combine sugar, flour, black and Dutch-processed cocoa, salt, baking powder, and baking soda. Mix to combine.
  3. In a separate bowl, combine the beaten eggs, vegetable oil, and milk. Stir to mix. Then, with the mixer on low, pour the wet ingredients into the dry ingredients. Mix on low until evenly distributed.
  4. Pour the hot coffee into the batter and mix on medium low until smooth.
  5. Divide the batter between the two cake pans.
  6. Bake for 35-45 minutes. When a toothpick inserted into the center of the cake comes out cleanly, the cakes are done. Remove from the oven and let cool completely.  Once completed, split the layers.

or cocoa-olallieberry buttercream:

  • 1/2 cup olallieberry puree, from about 3/4 cup olallieberries
  • 2 Tbspn black cocoa, sifted
  • 11 oz. sugar (~310 grams)
  • 5 oz. water (~140 grams)
  • 150 grams egg whites (~5 egg whites)
  • pinch of cream of tartar, optional
  • 50 grams sugar
  • 4 sticks (1 lb) butter, at room temperature
  • food coloring, if desired
  • oreo cookies, chopped into sixths


  1. In a small bowl, mix together the raspberry puree and sifted black cocoa. Set aside.
  2. Combine water and 11 oz. (310 gr) sugar in a small pot over medium-high heat. Without stirring, bring to a boil and let cook until the temperature reaches 115 degrees C.
  3. Meanwhile, place the egg whites and cream of tartar in a mixer bowl. With the whisk attachment, begin whisking the egg whites when the syrup begins to bubble on the stove. Start whisking on medium low until the whites begin to foam, then increase speed to high and gradually add the remainder of the sugar. Whip until soft peaks form and stop.
  4. Once the syrup has reached 115 degrees C (soft ball stage) and the whites have been whipped to soft peaks, gradually pour the syrup in a small stream into the egg whites, whisking on medium high continuously. Be careful not to allow the sugar syrup to fall on the beaters.
  5. Continue whisking until the bowl of the mixer is at body temperature and not warm anymore.
  6. Slowly begin to add the butter, about a half tablespoon at a time.
  7. Once all of the butter is incorporated, continue whisking while adding the olallieberry and cocoa mixture and the food coloring, if using. Beat until incorporated. Use immediately, layering with the chopped oreos.

for dark chocolate ganache:

  • 3 oz. dark chocolate, chopped
  • 2.5 oz. manufacturing or heavy whipping cream
  • 1 Tbspn butter
  1. Place the chopped chocolate in a bowl and set aside.
  2. In a saucepan, heat the cream and butter just until simmering.
  3. Pour the hot cream mixture over the chocolate. Let sit for a minute or so.
  4. Whisk the cream into the chocolate until smooth. Cool briefly and pour onto frosted cake.

Orange-Olive Oil & Chocolate Cake

makes one 8 x 3-inch round cake

for cake:

  • 2 medium-sized oranges
  • 2 1/3 cups (467 gr) sugar
  • 2 1/2 cups (350 gr) flour
  • 2 tspn baking powder
  • 1 tspn baking soda
  • 1 tspn salt
  • 1 tspn vanilla extract
  • 2 tspn orange blossom water
  • 4 eggs, at room temperature
  • 6 Tbspn extra virgin olive oil
  • 1 Tbspn fresh orange juice

for frosting:

  • 5 oz (142 gr) unsweetened chocolate
  • 8 Tbspn butter
  • 1 cup + 1 Tbspn (215 gr) sugar
  • 1 cup heavy cream
  • 1 tspn vanilla extract
  • flaked finishing salt


  1. Make the cake. In a pot, bring 6 cups of water to a boil.
  2. Trim 1/2-inch from the tops and bottoms of each orange. Once the water is at a boil, submerge the oranges and cook briefly, about 1 minute. Drain the oranges, discard the water, and repeat the boiling, cooking, and draining two more times.
  3. Combine the blanched oranges, 1 cup (200 gr) sugar, and 4 cups water over medium heat. Cook for about 30 minutes while stirring frequently until the sugar dissolves and the orange rinds are fork-tender. Let cool until room temperature.
  4. Drain the oranges and remove the seeds. Reserving the cooking liquid for glaze.
  5. Preheat the oven to 180 degrees C. Grease and flour a 8 x 3-inch cake pan and set aside.
  6. In a bowl, mix to combine the flour, baking powder, baking soda, and salt.
  7. In a food processor, blend the cooked oranges (including rind) until a chunky puree.
  8. Add the remaining sugar, eggs, vanilla extract, 1 tspn orange blossom water, and flour mixture. Process for 2 minutes until well-incorporated.
  9. Gradually drizzle in the olive oil and process until incorporated.
  10. Pour the batter into the prepared cake pan. Bake for 40 – 45 minutes, until a toothpick inserted into the center of the cake comes out cleanly. Remove from the oven and let cool on a wire rack.
  11. Meanwhile, mix to combine 2 Tbspn of cooking liquid, 1 tspn orange blossom water, and orange juice.  Remove the cake from the pan. Poke the top of the cake all over with a skewer or fork and brush the liquid on the cake.  Let cool completely on a wire rack.
  12. Make the frosting. Chop the chocolate and butter and set aside.
  13. In a saucepan, bring the sugar and heavy cream to a boil over medium heat. Reduce the heat to low and simmer for 6 minutes. Do not let the saucepan overflow.
  14. Remove from heat and stir in the chocolate and butter until melted.
  15. Stir in the vanilla extract. Let the frosting cool completely, whisking occasionally during cooling. Once completely cool at room temperature, the frosting will be spreadable.
  16. Sprinkle the frosted cake with finishing salt.

Healthy Chocolate Peanut Butter Cups


Bottom Layer:

  • 2 tablespoons melted coconut oil
  • 4 tablespoons smooth peanut butter
  • 1 teaspoon pure vanilla extract
  • 1/4 cup unsweetened cocoa powder
  • 2 packets stevia


  1. Line a mini muffin tray with 10 paper liners.  Stir all ingredients together until smooth and divide between the 10 mini muffin wells (each should be about half full).  (Try not to dribble on the sides since it will give your candy a streaked look.)
  2. Put the tray in the freezer on a flat surface and freeze until solid (about 15 minutes, give or take a little while depending how cold your freezer is).

Top Layer:

  • 2 tablespoons melted coconut oil
  • 4 tablespoons smooth peanut butter
  • 1/2 teaspoon pure vanilla extract
  • 1 packet stevia
  • 10 walnut halves (optional)


  1. Stir all ingredients together (except walnut halves) until smooth and divide on top of the set chocolate mixture.  Transfer back to the freezer and freeze until partially solid (about 5 minutes), then lightly press 1 walnut half into the top of each candy (if using the walnut halves).  Return to the freezer and freeze until solid.
  2. Store the treats in the fridge in an air-tight container between layers of wax paper.

Skinny Chocolate Oatmeal & Peanut Butter Cookie Sandwiches


Yield: 18 cookie sandwiches 


Chocolate Oatmeal Cookies:
  • 1/4 cup unsalted butter, at room temperature
  • 1/2 cup brown sugar, lightly packed
  • 1/2 cup granulated sugar
  • 1/4 cup canola oil
  • 2 eggs, at room temperature
  • 1/4 cup 1 percent milk
  • 2 teaspoons vanilla extract
  • 1/2 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/4 cup ground flaxseed
  • 3 tablespoons unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup rolled oats
Peanut Butter Filling:
  • 1 cup peanut butter
  • 1 cup vanilla nonfat Greek frozen yogurt (or any vanilla frozen yogurt)


  1. Preheat the oven to 180 degrees C.
  2. In a food processor or electric mixer, cream together the butter, brown sugar, and granulated sugar.  Add the canola oil, eggs, milk, and vanilla and pulse until combined.  Add the all-purpose flour, whole wheat flour, flaxseed, cocoa powder, salt, and cinnamon and pulse until combined. Add the oats and pulse quickly, just until oats are fully mixed in.

  3. Measure exact tablespoons of dough and place on a parchment-lined baking sheet.  Press dough flat, into cookie-shaped rounds (cookies will not flatten on their own in the oven).  Bake for 7-9 minutes. Allow cookies to cool to room temperature, about 5 minutes.

  4. Meanwhile, set frozen yogurt on counter and allow it to begin to thaw and soften, about 15 minutes.  Place softened frozen yogurt and peanut butter in a food processor or blender and pulse until just combined.

  5. Spoon heaping teaspoons of the peanut butter filling on half of the chocolate oatmeal cookies.  Top each with a second cookie, forming sandwiches.  Serve immediately.

Raspberry Mocha Dobos Tortelettes

makes four 6-layer, 2″ cakelettes

for cake layers:

  • 7 eggs
  • 3 egg yolks
  • 1 lb (456 gr | 3.5 cups) powdered sugar
  • 3 1/3 oz. (94 gr | 3/4 cups) AP flour
  • 1/2 Tbspn lemon juice
  • 1 tspn instant espresso powder
  • 1/2 Tbspn vanilla extract
  • salt


  1. Preheat oven to 230 degrees C. Line two half-sheet (12×17″) pans with parchment paper, and grease and flour the parchment.
  2. Separate the eggs. Weigh the egg whites and the egg yolks, including the three extra yolks, and divide each in half.  You will be making two cake layers, repeating the recipe steps twice with half of the ingredients each time.
  3. Place half of the total egg yolks in a mixer bowl with the whisk attachment. Whisk on high until light. Reduce speed and gradually add 1/2 lb. of the powdered sugar. Return to high and continue to whisk until thick and glossy. Reduce speed again and gradually add half of the flour. Return to high; whisk for five minutes more.  Stir in the lemon juice.
  4. In a separate bowl, combine half of the total egg whites with a pinch of salt. Beat the egg whites until they hold stiff peaks.
  5. Stir 1/4 of the whipped egg whites into the yolk mixture to lighten the batter. Then, fold in the remainder of the whipped whites. Do not overmix!
  6. Spread the batter onto one of the prepared pans and bake for 5-7 minutes until golden brown on top with some darker spots. Remove from the oven and pan, and invert onto a greased wire rack. Let cool completely. When cool, use a 2″ cookie cutter and cut out twelve cake circles.
  7. To make the mocha layers, repeat steps with remaining ingredients. Add the instant espresso powder in with the flour, and substitute the vanilla extract for the lemon juice.

or frosting:

  • 1/2 lb (227 gr) bittersweet chocolate, chopped
  • 1/2 lb (226 gr | 2 sticks) unsalted butter, at room temperature
  • 1 tspn vanilla extract
  • 3 egg yolks
  • 2 Tbspn powdered sugar


  1. Melt the chocolate and let cool until room temperature.
  2. Beat the butter until soft and creamy. Mix in the vanilla extract, egg yolks, powdered sugar, and cooled chocolate. Beat until smooth.
  3. Stack the cake rounds with thin layers of frosting, alternating between the mocha and plain cake flavors. Cover the cakes with a thin crumb coat and refrigerate for at least 30 minutes.
  4. Cover with the remaining frosting and top with fresh raspberries.

Warning:  Please be advised that this cake does have raw eggs in the frosting.  Make sure to use fresh eggs from a source that you trust.

Cocoa Brownies

makes two 8 x 8″ square pans

  • 2 1/2 sticks butter (1 1/4 cups)
  • 1 cup Dutch-processed cocoa powder
  • 3/4 cup black cocoa powder
  • 2 1/2 cups sugar
  • 1/2 heaping tspn coarse salt
  • 4 eggs
  • 1 1/2 tspn vanilla extract
  • 1 cup AP flour


  1. Place the oven rack in the bottom third of the oven. Preheat oven to 165 degrees C. Line the sides and bottom of the two 8 x 8 baking pans with parchment paper or foil, leaving some overhang so that you can lift out the brownies after baking. Set aside.
  2. In a double boiler over simmering water, combine the butter, cocoa powders, sugar, and salt. Stir until the butter melts completely, everything is thoroughly combined, and the batter is just barely hot to the touch. Remove from the double boiler and let cool until warm.
  3. Add the eggs to the chocolate batter one at a time, mixing well after each addition.
  4. Add the vanilla extract and stir to combine.
  5. Fold in the flour in < 40 strokes.  Divide the batter between the two prepared baking pans.
  6. Bake for 25-30 minutes until set. Remove from the oven and let cool on a wire rack. The brownies will look a bit underdone, but they will continue to cook as they cool in the pans.
  7. Once completely cool, lift the brownies from the pans and cut into pieces.

Meyer Lemon-Lavender Pound Cake


makes 2 loaves

  • 1/3 cup milk
  • 6 large eggs
  • 1 1/2 Tbspn fresh lemon juice
  • 1 Tbspn vanilla
  • 3 cups AP flour
  • 1 1/2 cups sugar
  • 1 1/2 tspn baking powder
  • 1/2 tspn salt
  • 2 Tbspn freshly grated lemon zest
  • 1 2/3 cup butter, softened
  • 1/3 cup dried lavender flowers


  1. Preheat oven to 180 degrees C.  Butter and flour the sides and bottoms of two loaf pans.  Set aside.
  2. In a bowl, combine milk, eggs, lemon juice, and vanilla.  Whisk until combined.
  3. In the bowl of a mixer, combine flour, sugar, baking powder, salt, and freshly grated lemon zest.  Mix to combine.
  4. Add the softened butter to the flour mixture.  Cream for 2-3 minutes until fluffy.
  5. Gradually add the milk mixture in 2-3 parts, mixing thoroughly for about 30 seconds to 1 minute before each addition.
  6. Mix in lavender flowers until evenly distributed through the batter.  Be careful not to overmix.
  7. Divide the batter into the two prepared loaf pans.
  8. Bake in oven for ~30-35 minutes.  When the tops are about to crack, score the tops in one line with a sharp, oiled knife to create an even crack.  Then, place an oiled piece of foil on top of the cakes, oil side down.  Continue to bake for 25-30 minutes (for a total baking time of ~55-60 minutes).
  9. When a toothpick removed from the center of the cake comes out clean, the cakes are done.  Remove from oven and let cool for 10 minutes on a rack before turning the cakes out.  Let cool completely.

for glaze:

  • 1/2 cup powdered sugar
  • juice of 1 lemon
  • zest of 1 lemon
  • sliced almonds, optional


  1. Mix together the powdered sugar and the lemon juice.
  2. Add in the lemon zest.  Mix until combined.
  3. Pour the glaze over the pound cakes.
  4. Immediately top with a sprinkling of sliced almonds, if using.  Let dry.

Mango Mousse Espresso Chocolate Cake

makes six 3 x 2″ round cakesfor cake:

  • 4 oz. bittersweet chocolate
  • 1/2 cup boiling water
  • 2 tspn instant espresso powder
  • 4 eggs
  • 1/2 cup sugar (100 grams)
  • 3/4 cup sifted cake flour (75g)


  1. Preheat oven to 180 degrees C. Line a quarter sheet baking pan with parchment paper and then grease and flour the paper. Set aside.
  2. In a small saucepan over low heat, combine chocolate and boiling water. Stirring constantly, cook for five minutes until chocolate thickens into a pudding-like consistency.
  3. In a mixer bowl using the whisk beater, whisk together the eggs and sugar on high for five minutes until triple in volume.
  4. Fold in the flour to the egg mixture in two parts. Then, fold in the chocolate mixture.
  5. Pour the batter immediately into the prepared pan.
  6. Bake in the oven for 25-30 minutes. Remove from oven and cool completely.
  7. Line six 3″ cake molds with parchment paper or plastic. Cut out six 3″ rounds of chocolate cake and place at the bottom of each mold.

for syrup:

  • 1 oz. sugar
  • 2 oz. water
  • 1 oz. Kahlua or Godiva liquor
  • 1 tspn instant espresso powder


  1. In a small saucepan, heat the sugar and water until the sugar is completely dissolved. Remove from heat, cover tightly and let cool completely.
  2. Once cooled, stir in the liquor and espresso powder.
  3. Brush the syrup liberally onto cake rounds.

for mango mousse/Bavarian cream:

  • 2 1/2 tspn gelatin powder
  • 2 Tbspn water
  • 8 3/4 oz. fresh mango puree (250 grams) (about 1 1/2 fresh mango, pureed in the food processor)
  • 3 1/2 oz. sugar (100 grams, or 70 grams sugar + 30 grams vanilla sugar)
  • 8 oz. heavy whipping cream


  1. Combine the gelatin and water in a small bowl. Set aside.
  2. In a small saucepan, heat half of the mango puree with the sugar just until the sugar dissolves. Do not let the mixture boil. Once the sugar has completely dissolved, remove the puree from heat and stir in the gelatin until the gelatin completely dissolves. Finally, add the remainder of the mango puree. Let cool.
  3. Meanwhile, whip the heavy whipping cream until soft peaks form. Gently fold in the cooled mango puree.
  4. Immediately pour the mango cream into the prepared cake molds on top of the cakes, smoothing the tops. Refrigerate until set, about an hour or two.

for espresso jelly:

  • 2 tspn gelatin powder
  • 2 Tbspn water
  • 1 cup whole milk
  • 2 tspn instant espresso powder
  • 3 Tbspn sugar (45 grams)


  1. Combine the gelatin and water in a small bowl. Set aside.
  2. In a small saucepan, heat the milk, espresso powder, and sugar just until the sugar dissolves. Do not boil.
  3. Once the sugar has dissolved, remove the milk mixture from heat and stir in the gelatin until it completely dissolves. Let cool at room temperature.
  4. Once the combination has cooled, pour a small layer into each cake mold, on top of the mango cream. Refrigerate until set, about an hour or two.
  5. Unmold and serve immediately.

Chocolate-Peanut Butter Frozen Yogurt


  • 1 can (14 ounces) nonfat condensed milk
  • 1/2 cup creamy peanut butter
  • 1 tablespoon pure vanilla extract
  • 1/4 teaspoon fine salt
  • 2 cups nonfat plain Greek yogurt
  • 1 cup low-fat milk (1%)
  • 1/2 cup unsweetened cocoa powder, sifted


  1. In a large metal bowl with an electric mixer, beat together condensed milk, peanut butter, vanilla, and salt until smooth.
  2. With mixer on low, beat in yogurt, milk, and cocoa powder until smooth, scraping down sides of bowl as necessary.
  3. Freeze until firm but scoopable, about 4 hours, beating with an electric mixer every hour.