what to do with ripe bananas

Mark Chocolate Chip Banana Cake
recipe adapted from Half Baked Harvest
makes a 9" square cake

INGREDIENTS
1 1/2 cups flour
1 1/2 tsp baking soda

1/2 tsp salt

2 eggs 

4 ripe bananas

1/4 cup coconut oil, melted

1/4 honey

2 tsp vanilla extract

1 tsp ground cinnamon

1/2 cup dark chocolate or semi sweet chocolate chips

METHOD:
1. Preheat your oven to 325F. Grease a 9" square brownie pan. Set aside.

2. In a small bowl, whisk together flour, baking soda and salt. Set aside.

3. In a large bowl, add eggs and scramble with a fork. Add bananas and mash. Add coconut oil, honey, vanilla, cinnamon and mix well. 

4. Fold in flour mixture and then chocolate chips. Pour batter into prepared pan and bake for 25-30 minutes or until a toothpick inserted in the cake comes out clean.

5. Cool cake in pan for 15-30 minutes before serving.

easy moist vanilla cake

Vanilla Bundt Cake
makes 1 large 9.5" Bundt cake, 24 cupcakes or 1 small 7" Bundt cake + 12 cupcakes

INGREDIENTS

4 large eggs, room temperature

1 cup full fat Greek yogurt

1/2 cup avocado oil

1/2 cup water

1 package yellow cake mix

1 small box (3.4 oz) instant vanilla pudding

METHOD:
1. Preheat your oven to 325F. Grease cake pan and/or line your muffin tin with cupcake liners. Set aside.

2. In a large bowl, add eggs, yogurt, oil, water and beat on high until well combined, about 2-3 minutes. Add in cake mix and instant pudding, mix for another minute until everything is moistened. Scrape down the sides of the bowl with a spatula.

3. Cupcakes - fill liners half full with batter and bake for 10-15 minutes or until a toothpick inserted into the cake comes out clean.

4. Bundt - pour batter into the greased cake pan. Tap and smooth out batter to make sure it's evenly distributed. Place cake pan onto middle rack of oven and bake 45-50 mins for a large Bundt, 20-25 mins for a small Bundt. Cake is done when a toothpick inserted into the cake comes out clean.

5. Let cupcakes cool in pans for 5 minutes and Bundt cake for 10 minutes before turning out on a wire rack to cool completely before frosting (optional).

VARIATIONS:

• Red Velvet - use red velvet cake mix.
• Dark Chocolate Pistachio - use dark chocolate cake mix, pistachio instant pudding, add 1 cup dark chocolate chips and 1 cup chopped pistachios.
• Matcha - use white cake mix and add 3 tbsp pure matcha powder.

sour cream coffee cake

Sour Cream Coffee Cake
recipe adapted from barefoot contessa
makes 1 small 7" Bundt cake

INGREDIENTS

For the batter:
1 + 1/4 cups flour
1/4 cup cornstarch
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp kosher salt

3/4 stick (6 tbsp) unsalted butter, at room temperature
3/4 cup sugar
2 eggs, room temperature
1 tsp vanilla extract
1 cup (8 oz) sour cream

For the streusel:
2 tbsp cold unsalted butter, diced
1/4 cup brown sugar, lightly packed
1/4 cup flour
1 tsp ground cinnamon
1/4 tsp kosher salt
1/2 - 1 cup chopped pecans or walnuts

For the glaze:
1/4 cup powdered sugar
1 tbsp pure maple syrup

METHOD:

1. Preheat your oven to 350F. Grease a small 7" Bundt or tube pan. Set aside.

2. In a small bowl, whisk together dry ingredients. Set aside.

3. In another small bowl, make the streusel by pinching all ingredients except for the nuts together until you form a crumble. Mix in the nuts. Set aside.

4. In the bowl of your mixer, cream butter and sugar on high speed until soft and fluffy, about 2-3 minutes. Scrape down the sides with a spatula. Add eggs one at a time, beating well in between and scraping down as needed. Add vanilla, sour cream and mix well.

5. Add half the flour mixture and mix on low. Remove bowl from mixer and fold in remaining flour. Do not overmix.

6. Scoop half the batter into pan and spread out with a knife. Sprinkle 3/4 of the streusel. Spread in the rest of the batter and top with remaining streusel. Bake for 30-35 minutes or until a toothpick inserted into the cake comes out clean.

7. Cool cake in pan for 30 minutes before transferring streusel-side up to a wire rack to cool completely, about 30 minutes. You may need to run a knife around the pan edges to help remove the cake. 

8. While cake is cooling, make the glaze. Add a few drops of water to make the glaze thick but runny. Drizzle glaze on top of caked once it has cooled. Serve warm or at room temperature.

waffles

Homemade Waffles
serves 4-6

INGREDIENTS:

1 1/2 cups flour

1/2 cup cornstarch

2 tbsp sugar

1 tsp salt

1 tsp baking powder

1/2 tsp baking soda

2 cups buttermilk

1/2 cup coconut oil

2 eggs, slightly beaten

2 tsp vanilla extract

METHOD:

1. In a large mixing bowl, whisk together dry ingredients.

2. Add in remaining ingredients and mix until just combined. The batter will appear lumpy, do not overmix. Let batter rest for 10-15 minutes before using.

3. Preheat your waffle iron. Pour in batter into the waffle iron grids, careful to not overfill. Close the lid and cook for 2 to 2.5 minutes. Flip waffle iron over and cook for another 2 to 2.5 minutes.

4. Turn waffle iron right side up, open the lid and carefully transfer your waffle with a spatula to a wire rack. Continue making waffles with remaining batter. Serve hot with your favourite toppings.

VARIATION - Taiyaki

1. If you have the fish shaped molds for your waffle iron, you can use this recipe to make Taiyaki.

2. Just fill the molds halfway with batter, then place 1-2 tbsp of your desired filling (eg. custard, chocolate, nutella, red bean paste) in the centre. Cover the filling with batter and gently add more batter to fill in the side of the fish molds.

3. Close the waffle iron lid and cook each side for 2.25 to 2.5 minutes. Serve hot.

british sponge cake

Victoria Sponge

recipe adapted from Mary Berry

makes one 8" cake or one 6" cake + 6 cupcakes 

INGREDIENTS:

2 cups self raising flour

2 tsp baking powder

1 cup sugar

2 sticks (1 cup or 225g) unsalted butter, room temperature

4 eggs, room temperature

good quality raspberry or strawberry jam

whipped cream frosting

sliced/whole berries for decoration

icing sugar

METHOD:

1. Preheat oven to 350F (180C or 160C fan). Grease baking pans and line with the bottoms with a round of parchment. If making cupcakes, use a self-standing cupcake holder rather than a liner. Set aside.

2. In a small bowl, whisk together your dry ingredients. Set aside.

3. In the mixing bowl of your stand mixer, cream sugar and butter together on medium for 2 minutes until light and fluffy, scraping down the sides in-between. Add eggs in one time, fully incorporating each one and scraping down the sides.

4. On low speed, add half the flour mixture and mix until just combined, scrapping down the sides. Do not overmix. Use a spatula and pour batter into prepared pans. Only fill halfway and tap out any air bubbles.

4. Bake for 20-25 minutes until the cake is golden brown and has shrunk a little from the sides. Do not open the oven until at least 20 minutes in or else your cakes will deflate. Cakes are done when they are springy to the touch. Let cakes cool in pan for 5 minutes, then remove and transfer to a wire rack to cool completely.

5. While cakes are cooling, prepare your whipped cream frosting. Chill until ready to use.

6. To assemble, choose the cake layer with the best top, then put the other cake top-down onto a serving plate. Spread with jam, add sliced berries and then whipped cream. Place the other cake layer on top (top-side up). You can sprinkle some icing sugar or top with whipped cream and decorate with berries. Serve with extra whipped cream on the side.

easy as pie

Dutch Apple Pie

makes one 9 inch pie

INGREDIENTS:

1 unbaked frozen 9-10” pie crust (Martha Stewart's Pate Brisee)

For the Pie Filling:

1/4 cup sugar

1/4 cup flour

1 1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground cloves

1/4 tsp salt

6 apples (5 Granny Smith + 1 Fuji/Pink Lady), peeled, cored and cut into 1/4 inch slices

Zest and juice of 1 lemon

1 tsp pure vanilla extract

For the Topping:

1/2 cup brown sugar

3/4 cup flour

1 tsp cinnamon

pinch of salt

1/3 cup (75g) unsalted butter, slightly melted

3/4 cup chopped walnuts or pecans (optional)

METHOD:

1. Preheat oven to 400F (200C or 190C Fan).

2. In a large bowl, make the filling by mixing together the dry ingredients. Combine and toss in apples slices, lemon zest/juice and vanilla. Set aside.

3. In a small bowl, make the topping by mixing together the brown sugar, flour, cinnamon and salt. Use a spatula and stir in butter and nuts if using. The topping should be thick and crumbly. Set aside.

4. Remove your prepared pie crust from the freezer and spread the apple filling evenly into the crust. Sprinkle the topping evenly over the apples.

5. Bake for 20 minutes first, then rotate and place a pie crust shield on top of the pie to prevent the edges from burning. Lower the heat to 375F (190C) and bake for another 30-35 minutes.

6. Let the pie cool for 3 hours at room temperature before serving. Serve with vanilla ice cream.

atypical marbled pound cake

Matcha Pound Cake

recipe adapted from The Kitchn
makes 1 small 7" Bundt cake

INGREDIENTS
1 + 1/4 cups flour
1/4 cup cornstarch

1/2 tsp baking soda

1/4 tsp salt

1 stick (1/2 cup or 112g) unsalted butter, room temperature
3/4 cup sugar
3 eggs
2 tsp vanilla extract
1 cup (8 oz) sour cream
2 tbsp matcha powder

METHOD:
1. Preheat your oven to 325F (160C or 150C Fan). Grease a small 7" Bundt or tube pan. Set aside.

2. In a small bowl, whisk together flour, baking soda and salt. Set aside.

3. In the bowl of your stand mixer, cream butter and sugar on high speed until soft and fluffy, about 2 minutes. Scrape down the sides with a spatula. Add eggs one at a time, beating well in between and scraping down as needed. Add vanilla and mix well.

4. Add half the flour mixture and mix on low. Add sour cream and continue to mix on low. Remove bowl from mixer and fold in remaining flour.

5. Divide half the batter into the small bowl that was holding the flour. Set aside. Add in matcha powder to the mixer bowl batter and gently mix until just combined.

6. Add half the yellow batter first to the pan. Then add both batters in alternating scoops and swirl with a knife or skewer. Bake for 45-50 minutes or until a toothpick inserted into the cake comes out clean.

7. Cool cake in pan for 30 minutes before transferring to a wire rack to cool completely for another 30 minutes. Serve at room temperature.

VARIATIONS:

• Chocolate Marble - substitute the matcha powder with 2 tbsp of cocoa powder.
• Earl Grey Lemon - instead of matcha powder, add 1 tbsp ground Earl Grey tea leaves, grated rind of 1 lemon and the juice of it to the whole batter.

going bananas

Banana Pecan Cake

makes 1 small 7" Bundt cake

INGREDIENTS
1 cup flour

1 1/2 tsp baking powder

1/4 tsp salt

1 tsp ground cinnamon

1 stick (1/2 cup or 112g) unsalted butter, room temperature
1/2 cup brown sugar
2 eggs, room temperature

1 tsp vanilla extract
2 ripe bananas, mashed

1 cup (8 oz) sour cream
1 cup chopped pecans or walnuts (optional)

METHOD:
1. Preheat your oven to 325F (160C or 150C Fan). Grease a small 7" Bundt or tube pan. Set aside.

2. In a small bowl, whisk together dry ingredients. Set aside.

3. In the bowl of your mixer, cream butter and sugar on high speed until soft and fluffy. Scrape down the sides with a spatula. Add eggs one at a time, beating well in between and scraping down as needed. Add vanilla, bananas and mix well.

4. Add half the flour mixture and mix on low. Add sour cream and continue to mix on low. Remove bowl from mixer and fold in remaining flour and pecans. Do not overmix.

5. Scoop batter into greased pan. Bake for 50-55 minutes or until a toothpick inserted into the cake comes out clean.

6. Cool cake in pan for 30 minutes before transferring to a wire rack to cool completely. You may need to run a knife around the pan edges to help remove the cake. Serve warm or at room temperature.

gingerbread in cake form

Guinness Gingerbread Cake

makes 1 small 7" Bundt cake

INGREDIENTS:
1 + 1/4 cups (180g) flour
1 tsp baking soda
2 tsp ground cinnamon
2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp allspice
1/8 tsp ground cardamom (optional)

1 cup (200g) dark brown sugar

1 1/2 sticks (150g) unsalted butter, softened

1 egg, beaten

1/3 cup (75ml) Guinness or substitute with 1/2 cup (100ml) milk 

METHOD:
1. Preheat oven to 325F (160C or 150C Fan). Grease a small 7" Bundt or tube pan. Set aside.

2. In a large mixing bowl, whisk together all dry ingredients.

3. Add brown sugar, butter, egg and mix well. Fold in Guinness/milk until just combined. Do not overmix.

4. Pour batter into greased pan and bake for 40-45 minutes or until a toothpick inserted into the cake comes out clean. Rotate pan halfway through baking.

5. Cool cake in pan for 10 minutes. Then invert onto a wire rack to cool completely, about an hour.

the best of two pie worlds

Pumpkin Pecan Pie

recipe adapted from Sally's Baking Addiction

makes one 9 inch pie

INGREDIENTS

1 unbaked frozen 9-10” pie crust (Martha Stewart's Pate Brisee)
egg wash (1 egg yolk + cream)

Pumpkin Filling:

1 cup brown sugar

1 tbsp cornstarch

1 1/2 tsp cinnamon
1 tsp ground ginger
1/2 tsp nutmeg
1/4 tsp all spice
1/2 tsp salt

1/8 tsp ground black pepper

2/3 cup heavy cream

1/3 cup milk

2 eggs

1 can 15 oz 100% pure pumpkin puree

Pecan Topping:

1 cup finely chopped pecans

1/2 cup brown sugar

2 tbsp maple syrup or honey

Garnish:

sea salt

freshly whipped cream

METHOD:

1. Preheat oven to 375F (190C or 180C Fan).

2. Pre-bake pie crust with pie weights for 12 minutes. Remove from oven, remove weights and set aside.

3. In a large bowl, combine pumpkin filling ingredients and whisk until smooth. Don’t vigorously beat or over mix. This will create air bubbles which will cause the filling to rise like a soufflé in the oven.

4. Pour filling into pie crust. Brush edges with egg wash. Bake for 50-55 minutes or until the centre is still a little wobbly (to prevent the filling from over baking and cracking). Use a pie shield if the edges brown too quickly.

5. While the pie is baking, make the pecan topping. In a small bowl, add pecans and brown sugar. Use a fork to mix and drizzle in the maple syrup. Remove the hot pie from the oven and gently spread the topping on top.

6. Return the pie to the oven and bake for another 15 minutes. Cover edge of crust with pie shield to prevent over browning.

7. When done remove pie from the oven and cool on wire rack for 3-4 hours. Pie can be stored covered at room temperature for 1 day or in the refrigerator up to 2 days.

8. Serve at room temp with a sprinkle of sea salt and freshly whipped cream.

TIP:
- You can pre-bake the pie crust 3 days ahead of time. Cool and store in an air-tight container in the refrigerator until ready to use.

carrot cupcakes

Carrot Cake
recipe adapted from Grandbaby Cakes
makes one 9 inch round layer cake or 24 cupcakes

INGREDIENTS:
2 1/2 cups self raising flour
1 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 tsp nutmeg
1/2 tsp ground cloves
1/4 tsp allspice

1 1/2 cups granulated sugar
1 cup olive oil
1 tbsp vanilla extract
4 large eggs

2 large carrots grated (about 3 cups)
1/2 cup crushed pineapple
1 cup chopped roasted walnuts, pecans or almonds, plus more for decorating

Cream Cheese Frosting

METHOD:
1. Preheat oven to 350F (180C or 170C Fan). Grease and line cake pans or muffin tins with cupcake liners if using.

2. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves and all spice. Set aside.

3. In a large mixing bowl of your stand mixer, beat sugar, oil and vanilla together on medium until well mixed. Beat in eggs.

4. On the slowest speed, add dry ingredients in increments.

5. Fold in carrots, pineapple and nuts.

6. Fill cupcake liners with batter half full. Do not overfill. Bake cupcakes for 15-20 minutes (35-40 minutes for a cake) or until a skewer inserted comes out clean. Rotate pans halfway through baking. Let cupcakes cool in pans for 5 minutes before moving to a wire rack to cool completely before frosting (about 30 minutes).

7. Make the frosting. Decorate as desired and top with nuts.

best lemon cake

Lemon Drizzle Traybake (glazed lemon cake)

recipe adapted from Mary Berry

makes one 9 x 9" cake

INGREDIENTS

For the cake:

2 cups self raising flour

2 tsp baking powder

2 sticks (1 cup or 225g) unsalted butter, room temperature

1/2 cup sugar

4 eggs

1/4 cup milk

Zest of 2 lemons

1 tbsp finely chopped lemon verbena/lemon thyme leaves/earl grey tea leaves (optional)

For the glaze:

1/2 cup granulated sugar

Juice of 2 lemons

METHOD:

1. Preheat oven to 350F (180C or 160C fan). Grease your baking pan and line with parchment paper along the bottom and up the sides. Set aside.

2. In a small bowl, whisk together your dry ingredients. Set aside.

3. In the mixing bowl of your stand mixer, cream sugar and butter together on medium for 2 minutes until light and fluffy, scraping down the sides in-between. Add eggs in one time, fully incorporating each one and scraping down the sides.

4. On low speed, add half the flour mixture and mix until just combined. Pour in milk and remaining flower. Mix until just combined, scrapping down the sides. Do not overmix. Use a spatula and pour batter into prepared pan. Tap out any air bubbles and gently level.

4. Bake for 35-40 minutes until the cake has shrunk a little from the sides of the tin and springs back when lightly touched in the centre of the cake. While the cake is baking, make the glaze by mixing together sugar and lemon juice. Set aside.

5. Let cake cool in pan for 5 minutes. Lift out the cake with the parchment paper still attached and place on a wire rack set over a tray (to catch any drips).

6. Spoon the glaze evenly over the cake and leave to set. Do this while the cake is still warm so that the glaze soaks in properly.

7. Let cool completely before transferring cake to a cutting board to cut into squares or slices. Cake can be stored in an airtight container for 3-4 days or frozen for up to a month.

chocolaty rich not sugary sweet

Chocolate Cake
recipe adapted from Add a Pinch
makes one 6 inch layer cake and 12 cupcakes
(also makes one 9 inch layer cake or 36 cupcakes)

INGREDIENTS:
2 cups all-purpose flour
1 cup sugar
1 cup unsweetened cocoa powder
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt

1 cup buttermilk
1/2 cup olive oil
2 large eggs
2 tsp vanilla extract

1/4 cup strong espresso
3/4 cup boiling water

Dark Chocolate Frosting x 2

METHOD:
1. Preheat oven to 350F (180C or 170C Fan). Grease and line cake pans and/or a muffin tin with cupcake liners if using.

2. In the large mixing bowl, whisk together flour, sugar, cocoa, baking powder, baking soda and salt.

3. Add buttermilk, olive oil, eggs, vanilla and mix together on medium speed. Reduce speed and carefully add espresso and boiling water until well combined. You can do this by hand if desired. And please note that the batter is suppose to be thin.

4. Pour batter evenly into the cake pans and/or muffin tins. Bake for 20-25 minutes (8-10 minutes for cupcakes) or until a toothpick inserted into the cake comes out clean.

5. Let cakes cool in pans for 5 minutes before turning out on a wire rack to cool completely before frosting (about 30 minutes). Once the cakes are cool enough, trim them with a serrated knife so that the tops are flat.

6. Make the frosting. Place one cake layer on a serving plate and cover with frosting. Repeat with remaining layers. Spread remaining frosting on top and decorate as desired.

the best oatmeal cookie you'll ever have

Aunt Joan's Crispy Oatmeal Cookies
makes about 3 dozen

INGREDIENTS:
1 cup all purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

1 3/4 sticks (198g) unsalted butter, room temperature
1 cup sugar
1/4 cup brown sugar
1 egg
1 tsp vanilla

2 1/2 cups old fashioned rolled oats
1/2 tsp kosher salt
sea salt for finishing

METHOD:
1. Preheat oven to 350F (180C) or 325F for convection. Prepare baking sheets lined with parchment paper.

2. In a small bowl, whisk together flour, baking powder, baking soda and salt. Set aside.

3. In a large bowl, beat butter and sugars until fluffy. Beat in egg and vanilla until well combined.

4. On low speed stir in the dry ingredients until well-blended and smooth. Add oats, kosher salt and mix by hand.

5. Scoop dough in 1-2 tbsp portions onto baking sheets, evenly spacing them out at least 1.5” apart. Chill for 10-15 minutes.

6. After chilling, with your palm gently press each dough ball to 1/8-1/4" thickness.

7. Bake for 15-17 minutes until the cookies are set in the middle and the edges are brown. Remove from oven and sprinkle with sea salt.

8. Let cookies cool in pan for 10 minutes before serving or transfer to a wire rack to cool completely. Cookies will stay fresh in an air tight container up to 3-4 days.

pumpkin donuts

Pumpkin Donuts
makes 8-10 servings

INGREDIENTS
For the Donuts:
1 3/4 cups flour
1 1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground all spice
1/4 tsp ground cloves

1/2 cup sugar
1/4 cup soft brown sugar
1/4 cup coconut oil
3 large eggs
1 cup pumpkin puree
1 tsp vanilla extract

Cinnamon Sugar Coating:
1/4 cup sugar
1 tsp ground cinnamon

METHOD:
1. Preheat your oven to 350F (180C). Lightly grease your donut pan.

2. In a medium bowl, mix flour, baking powder, salt , spices together. Set aside.

3. In a large bowl, whisk the white and brown sugars with coconut oil. Add eggs, pumpkin puree and vanilla extract and mix until well combined.

4. Add dry ingredients to the pumpkin mixture. Mix until combined. Spoon or pipe into the pan, filling to about 3/4 full.

5. Bake for 13-15 minutes or until an inserted toothpick comes out clean.

6. Remove from oven and let cool slightly before turning out onto a cooling rack.

7. In a ziplock bag, add sugar and cinnamon and shake well until combined. While the donuts are still warm, add one at a time and shake in the sugar mixture to coat. Set the sugared donuts onto a wire rack to cool completely. Serve immediately or store at room temperature loosely covered for up to 3 days. Do not store in an airtight container or else they'll become sticky.

italian for pick me up

Tiramisu

serves 10-12

INGREDIENTS
Prepare the cake layer:

24 Ladyfingers

Bring to room temp:
14 oz (1 3/4 cups or 397g) marscapone cheese

Make the zabaglione:

5 egg yolks, room temperature

1/3 cup sugar

1/3 cup sweet Marsala

1 tbsp water

Make the whipped cream:

1/2 cup heavy cream

2 tsp vanilla

Soak the cake layer:

3/4 cup espresso

2 tbsp rum

1 tbsp sugar

Assemble the tiramisu:

5 oz or 1/2 cup dark chocolate, grated

1 tbsp unsweetened cocoa

METHOD:

1. Preheat oven to 350F (180C).

2. Place ladyfingers in a single layer on a baking sheet. Bake for 10 minutes until golden and crisp. Set aside.

3. In a large mixing bowl, add marscapone and let soften at room temperature. Set aside.

4. In a medium heat proof bowl, beat the egg yolks and sugar on high until thick and pale yellow. Whisk in Marsala and water. Set the bowl over a bain marie, whisking constantly for 10-15 minutes. Your zabaglione is ready when it reaches 145-150F (63-65C) and the mixture is thick, frothy and holds a ribbon. Remove from heat and let cool for 15 minutes, stirring from time to time.

5. In the mixing bowl of your stand mixer, beat the cream and vanilla until soft peaks form. Set aside.

6. In a shallow dish, combine espresso, rum and sugar. Set aside.

7. In the large mixing bowl with the marscapone, mix the cheese until smooth. Fold in cooled zabaglione and then fold in whipped cream. Set aside.

8. Get a serving dish ready that is at least 3 inches in depth and can accommodate 12 lady fingers in a single layer.

9. Gently dip half the ladyfingers into espresso mixture and arrange on the bottom of your serving dish, leaving a little space in between each one. Spread half of the marscapone filling over and between the ladyfingers. Sprinkle with half of the grated chocolate.

10. Dip remaining ladyfingers and arrange on top. Spread remaining mascarpone filling over. Make sure that every biscuit is covered with the filling or else your tiramisu will be dry. Sprinkle with remaining grated chocolate.

11. Sift cocoa over top. Cover with plastic wrap and chill for 2 hours or up to 24 hours before serving.

now that's what I call a cookie

Giant Chocolate Chip Cookie

makes one big 12 inch cookie

INGREDIENTS:

1 1/4 cups all purpose flour

1/2 tsp baking soda

1/4 tsp salt

1 stick (1/2 cup or 113g) unsalted butter, room temperature

1/2 cup light brown sugar

1/4 cup sugar
1 egg

1 1/2 tsp vanilla

1 cup semi-sweet chocolate chips, plus extra for garnish

1/2 cup chopped pistachios, walnuts or pecans (optional)

METHOD:

1. Preheat oven to 325F (160C). Grease a 12 inch pizza pan or cast iron skillet.

2. In a small bowl, whisk together flour, baking soda, salt. Set aside.

3. In a large bowl, beat butter and sugars until fluffy. Beat in egg and vanilla until well combined.

4. On low speed stir in the dry ingredients until well-blended and smooth.

5. Add chocolate chips and nuts (if using) and mix by hand.

6. Use a spatula and spread cookie dough evenly in pan, leaving an 1 inch border between the dough and the lip of the pan.

7. Bake for 25-30 minutes until the cookie is set in the middle and the edges begin to brown. Remove from oven and place extra chocolate chips over top. Let cookie cool in pan for 10 minutes before serving or transfer to a wire rack to cool completely. Cookie will stay fresh in an air tight container up to 3 days.

TIPS:

- cookie dough can be made ahead and stored in the fridge up to 3 days until ready to use

- cooled cookie can be decorated with icing and sprinkles for a cookie gram or cookie cake

- if baking the cookie in a cast iron skillet, serve warm with ice cream or warmed pouring cream

upside down pear cake

Upside Down Pear Cake
recipe adapted from YoungPost (April 12, 2015), SCMP.
makes one 7 inch cake

INGREDIENTS:
100ml milk
1/2 tbsp white vinegar

1/8 cup muscavado sugar
2-3 ripe pears peeled cored cut into slices

1 1/4 cups flour
1/2 cup whole wheat flour
1 tsp ground ginger
1 tsp baking powder
1 tsp baking soda
pinch of salt

2 eggs
1/4 cup muscavado sugar
50ml coconut oil
1 tsp vanilla extract

METHOD:
1. Preheat oven to 375F (190C). Lightly grease and line a 7" cake tin.

2. Mix milk and vinegar together in a bowl and set aside.

3. Sprinkle 1/8 cup sugar over the bottom of the tin. Arrange the pear slices around the tin.

4. In a small bowl, whisk together flours, ginger, baking powder, baking soda and salt. Set aside.

5. In a large bowl, combine milk vinegar mixture, eggs, 1/4 cup sugar, coconut oil and vanilla. Mix well and then fold in dry ingredients. Pour batter over pears in cake tin.

6. Bake for 30 minutes or until a tooth pick in the centre comes out clean. Allow to cool in tin on a wire rack for 10 minutes and then invert onto a plate.

chocolate salted caramel cake

Chocolate Salted Caramel Cake

recipe adapted from America's Test Kitchen

makes one 6 inch round layer cake and 12 cupcakes

(also makes one 9 inch round layer cake or 24 cupcakes)

INGREDIENTS

Make the cake:

1 1/2 cups all purpose flour

3/4 cup cocoa

1 1/2 cups sugar

1 1/4 tsp baking soda

3/4 tsp baking powder

3/4 tsp salt

3/4 cup buttermilk

1/2 cup water

1/4 coconut oil

2 large eggs, room temperature

1 tsp vanilla extract

Make the caramel:

3/4 cup sugar

1/4 cup water

1/4 light corn syrup

1 cup heavy cream

1 stick unsalted butter (1/2 cup or 113g), cut into 8 pieces

1 tsp vanilla extract

3/4 tsp salt

Make the frosting:

2 sticks (1 cup or 226g) unsalted butter, room temperature

1/4 powdered sugar, sifted

1/2 cup cocoa

pinch of salt

1/2 cup light corn syrup

3/4 tsp vanilla extract

6 oz bitter sweet chocolate, melted

sea salt flakes

METHOD:

1. Preheat oven to 325F (163 C). Grease and line cake pans and/or a muffin tin with cupcake liners if using.

2. In a large mixing bowl, sift flour and cocoa together.

3. Add sugar, baking soda, baking powder and salt. Whisk together and set aside.

4. In a medium mixing bowl, add buttermilk, water, coconut oil, eggs and vanilla. Whisk until combined.

5. Pour wet ingredients into the large mixing bowl with the dry ingredients. Gently whisk until there are no more dry patches.

6. Pour batter evenly into the cake pans and/or muffin tins. Bake for 20-25 minutes (8-10 minutes for cupcakes) or until a skewer inserted into the cake comes out clean. Let cakes cool in pans for 15 minutes before turning out on a wire rack to cool completely before frosting (about 30-45 minutes).

7. While cakes are cooling, make your caramel. Grease a 9 inch square pan. Set aside.

8. In a sauce pan, add sugar, water, and corn syrup. Mix with a spatula to combine. Turn on heat to medium high and bring to a boil. Do not disturb or mix anymore or else the sugar will crystalize along the edges.

9. When the mixture is a light amber colour, lower heat and swirl the pan to make sure the sugar is caramelizing evenly. The caramel is done when it is dark and the temperature is 375F. Remove from heat and slowly add the cream (the sugar will bubble vigorously), mixing constantly. Add butter, vanilla, salt and swirl pan to combine.

10. Return pan over medium heat and boil until the temperature is 240F, about 3-5 minutes. Pour into prepared pan and cool for 30 minutes or longer.

11. Make the frosting in a food processor. Add butter, powdered sugar, cocoa and salt. Pulse for 30 seconds and scrape down the sides. Add corn syrup, vanilla extract and pulse for 15 seconds. Add melted chocolate and pulse for 15 seconds longer.

12. Assemble the cake. Use a serrated knife and slice both cakes in half so that you have 4 even layers. Place on a clean surface side by side.

13. Use a spatula and draw 2 lines in the caramel to divide into 3 portions. Scoop up 1/3 of the caramel onto the first cake layer. Use an offset spatula and gently spread, leaving a 1/2 inch border at the edge. Continue with the second and third layer. The fourth layer is the top of the cake and doesn't require any caramel.

14. Place a cake round on your cake platter and line with parchment paper strips. Use a large spatula or flat tart tin and carefully place a caramel covered cake layer on top. Stack the remaining layers on top. Frost cake as desired and sprinkle some sea salt flakes to finish. Let stand for at least an hour for the frosting to firm up before serving. Cake can be made up to 2 days in advance and stored in the fridge. Let cake stand at room temperature for an hour before serving.

goes with the turkey

It's the week of Thanksgiving! Time to get cooking and baking!

Homemade Pumpkin Purée

makes 3-4 cups

INGREDIENTS:

1 sugar pumpkin

METHOD:

1. Preheat oven to 400F (205C).

2. Rinse pumpkin, cut in half and de-seed. Place cut sides down on a baking sheet. Cover with foil and bake for 30 minutes or until tender.

3. Scrape out flesh and purée. Use in your favourite pumpkin recipe or store in an airtight container in the refrigerator up to 5 days before using. Can also be frozen up to 3 months.

Our pumpkin favourites include: Pumpkin Pie, Pumpkin Cheesecake, Pumpkin Cupcakes and Pumpkin Banana Muffins.

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Cranberry Blood Orange Relish

makes about 1.5 cups

INGREDIENTS:

1 bag fresh or frozen cranberries (1/2 lbs)

3/4 cup sugar

1/4 cup water

1/4 cup blood orange juice

1 tsp blood orange zest

METHOD:

1. Combine all in a wide sauté pan. Cook over medium while stirring. Cranberries will burst and once mixture is slightly thickened, remove from heat.

2. Pour into a serving bowl, cover and refrigerate until ready to use.

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Green Apple & Cranberry Brioche Stuffing

makes about 8 cups

INGREDIENTS:

2 large brioches or 1 loaf challah, cubed

1 cup dried cranberries

1/4 cup chopped Italian parsley

2 tbsp butter

1 onion, diced

1 carrot, chopped

1 celery, chopped

1 green apple, peeled and diced

1 package fully cooked breakfast sausages, chopped

2 tbsp chopped fresh thyme

2 eggs, beaten

1/4 cup apple juice

METHOD:

1. In a large bowl, combine bread cubes, cranberries and parsley. Set aside.

2. In a wide sauté pan melt butter over medium high. Add onion, carrot, celery and cook for 10 minutes or until soft.

3. Add apple, sausage and cook for 5 minutes longer. Add thyme.

4. Remove from heat and combine with bread mixture.

5. Add eggs, apple juice and season. Mix well and add more chopped thyme if it's not aromatic enough. Stuffing should be slightly moist, add more juice if necessary.

6. Stuffing can be made ahead and stored in an airtight container in the refrigerator for 2-3 days.

7. Stuff loosely into turkey right before roasting. Butter a casserole dish and add remaining stuffing. Dot with butter and moisten with turkey drippings, cover with foil and bake for 30 minutes until slightly browned in a 350F (180C) oven.

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Pan Gravy

makes about 5-6 cups depending on the amount of pan juices

INGREDIENTS:

1/4 cup water + 4 tbsp corn starch

4 cups turkey or chicken stock (preferably homemade)

turkey pan juices

dash of cream and Port (optional)

salt and pepper

METHOD:

1. Dissolve cornstarch in water in a liquid measuring cup. Set aside.

2. In a medium pot, add stock and de-fatted turkey pan juices. Bring to a simmer.

3. Slowly whisk in corn starch solution to thicken gravy. Increase solution until desired consistency.

4. Remove from heat, add cream and season to taste.

5. Strain into gravy boat and serve hot.