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  • Peanut Butter Pie

    How to make Peanut Butter Pie

    Yield: 8 to 10 servings

    Prep Time: 20 minutes

    Cook: 4 hours 32 minutes

    Ingredients

    For the crust:

    14 whole chocolate graham crackers
    1 tablespoon light brown sugar
    7 tablespoons (3.5 ounces) unsalted butter, melted

    For the filling:

    8 ounces cream cheese, at room temperature
    3/4 cup powdered sugar plus 2 tablespoons, divided
    1 cup creamy peanut butter
    1 cup heavy whipping cream
    1 teaspoon vanilla extract

    For the topping:

    Melted peanut butter
    Melted chocolate
    Mini Reese’s cups
    Peanut butter chips

    Directions

    Preheat the oven to 325°F.

    For the crust:

    In the bowl of a food processor process the crackers and sugar until finely ground. Add the butter and pulse until moistened. Use the bottom of a measuring cup, glass, or ramekin to press the crust mixture into the bottom and up the sides of a 9-inch pie plate. Bake until fragrant, about 12 minutes. Cool completely on a wire rack.

    For the filling:

    In a large bowl, use an electric mixer to beat the cream cheese, 3/4 cup powdered sugar, and the peanut butter until light and fluffy, about 3 minutes.

    In a separate bowl, use an electric mixer with the whisk attachment to whip the heavy cream until thick and light. Add in the remaining 2 tablespoons powdered sugar and the vanilla extract and continue to whip until stiff peaks form.

    Gently fold the whipped cream into the peanut butter mixture. Pour into the prepared pie shell and freeze for 3 hours. Drizzle with melted peanut butter and melted chocolate. Top with mini Reese’s cups and peanut butter chips. Serve frozen or refrigerated. Store in the fridge or freezer, covered, for up to 3 days.

  • Walnut Fudge Brownies

    How to make Walnut Fudge Brownies

    Yield: 9 large or 16 small brownies

    Prep Time: 15 minutes

    Cook: 35 minutes

    Ingredients

    10 tablespoons (142 grams) unsalted butter
    4 ounces bittersweet chocolate, chopped
    1 cup (200 grams) granulated sugar
    1/3 cup (67 grams) packed light brown sugar
    2/3 cup (66 grams) unsweetened cocoa powder, sifted
    1/2 teaspoon vanilla extract
    2 large eggs plus 1 egg yolk
    2/3 cup (85 grams) all-purpose flour
    1 tablespoon cornstarch
    1/4 teaspoon salt
    3/4 cup (80 grams) chopped California walnuts

    Directions

    Preheat the oven to 325°F. Line an 8-by-8-inch baking pan with foil and spray with cooking spray.

    In a large microwave-safe bowl, melt the butter and chocolate for about 45 seconds on high power. Stir and continue heating in 20-second bursts, stirring between each burst, until the chocolate is melted and smooth.

    Stir in the granulated sugar, brown sugar, and cocoa powder. If still very hot, let cool slightly before adding in the vanilla, eggs, and egg yolk. Stir until very well combined. Add in the flour, cornstarch, and salt and stir until just combined. Fold in the walnuts. Batter will be thick.

    Pour into the prepared pan and bake for 35 minutes, or until a cake tester inserted into the center comes out with just a few moist crumbs attached.

    Let cool completely in the pan before cutting into squares and serving. The brownies can be stored in an airtight container at room temperature for 4 days, or in the fridge for 1 week.

  • Strawberry Banana Bread

    How to make Strawberry Banana Bread

    Yield: 12 servings

    Prep Time: 25 minutes

    Cook: 1 hour

    Ingredients

    For the bread:

    2 cups (254 grams) all-purpose flour
    1 cup (200 grams) light brown sugar
    1 teaspoon baking soda
    1/2 teaspoon fine salt
    2 overripe bananas, mashed
    2 large eggs
    10 tablespoons (142 grams) unsalted butter, melted
    1/2 cup buttermilk or plain yogurt
    1 teaspoon vanilla extract
    1 cup (130 grams) chopped strawberries

    For the strawberry buttercream:

    1 1/2 cups (188 grams) powdered sugar, sifted
    1 stick (113 grams) unsalted butter, at room temperature
    Pinch fine salt
    1 teaspoon vanilla extract
    3 tablespoons seedless strawberry preserves
    Red food coloring, if desired
    Halved or quartered strawberries, to decorate

    Directions

    For the bread:

    Preheat oven to 350°F. Generously butter a 9-by-5-inch loaf pan or line with a sheet of parchment.

    In a large bowl whisk together the flour, sugar, baking soda, and salt.

    In a medium bowl, whisk together the bananas, eggs, butter, buttermilk, and vanilla. Add the into the flour mixture and gently stir until just combined. Fold in the strawberries.

    Pour batter into prepared loaf pan and smooth the top. Bake for about 1 hour, or until golden brown on top and the center springs back when gently pressed. Let cool on a wire rack for 30 minutes before removing from loaf pan to cool completely.

    Banana bread can be stored tightly wrapped in plastic for up to 3 days at room temperature or 2 weeks frozen (thaw overnight at room temperature before serving).

    For the buttercream:

    In the bowl of a stand mixer fitted with the paddle attachment, mix together the sugar and butter. Mix on low speed until well blended and then increase the speed to medium and beat for another 3 minutes. Add the salt, vanilla, and preserves and beat on medium for 1 minute. Add in food coloring, if using.

    Spread the buttercream over the top of the bread. Top with strawberries. Serve, or cover and store at room temperature for up to 1 day.

  • Chocolate Strawberry Mini Cheesecakes

    How to make Chocolate Strawberry Mini Cheesecakes

    Yield: 12 mini cheesecakes

    Prep Time: 20 minutes

    Cook: 25 minutes

    Ingredients

    For the crust:

    1 sleeve (9 cookies, 137 grams) graham crackers
    3 tablespoons (43 grams) REAL Seal® unsalted butter, melted

    For the filling:

    12 ounces (340 grams) REAL Seal® cream cheese, at room temperature
    1/2 cup (100 grams) granulated sugar
    1/2 cup (140 grams) seedless strawberry preserves
    Red gel food coloring, if desired
    1/2 teaspoon vanilla extract
    1/4 teaspoon fine salt
    1 large egg

    For the topping:

    1/2 cup (85 grams) semisweet chocolate chips
    1/4 cup REAL Seal® heavy cream
    12 small strawberries

    Directions

    Make the crust:

    Preheat the oven to 350°F. Lightly grease a 12-cup mini cheesecake pan with nonstick spray.

    Place the graham crackers in the bowl of a food processor and pulse until finely ground. Add in the melted butter and pulse until moistened. Divide the mixture among the cavities of the cheesecake pan, about 1 heaping tablespoon in each. Firmly press the crumbs into the bottom of each cavity (a shot glass or other small object makes easy work of this).

    Bake the crusts for 5 minutes, or until fragrant. Remove from oven and reduce temperature to 325°F.

    Make the filling:

    In a large bowl, use an electric mixer to beat the cream cheese and sugar on medium-high speed until smooth and fluffy. Add the strawberry preserves, food coloring (if using), vanilla, and salt and beat until smooth. Add the egg and beat until just combined. Divide the mixture among each cavity.

    Bake for about 18 minutes, or until set. Let cool to room temperature. Cover with plastic wrap and let chill for at least 3 hours or overnight.

    Make the topping:

    Place the chocolate chips in a medium heatproof bowl. In a small saucepan heat the cream just until simmering. Pour over the chocolate chips. Let sit for 3 minutes before stirring until the mixture is melted and smooth. Allow to cool and thicken.

    Top each cheesecake with the ganache, then press a strawberry into the ganache. Serve or cover and store in the fridge for up to 1 day.

  • Chocolate Soufflés for Two

    How to make Chocolate Soufflés for Two

    Yield: 2 soufflés

    Prep Time: 10 minutes

    Cook: 20 minutes

    Ingredients

    Chocolate Soufflés:

    3 tablespoons unsalted butter, divided
    2 tablespoons unsweetened cocoa powder
    3 ounces (85 grams) bittersweet chocolate, chopped
    1/2 teaspoon vanilla extract
    2 large egg yolks
    2 large egg whites
    2 tablespoons granulated sugar
    Pinch salt
    Pinch cream of tartar

    Raspberry Sauce:

    5 ounces (142 grams) fresh or thawed frozen raspberries
    2 tablespoons granulated sugar

    Powdered sugar, for garnish

    Directions

    Chocolate Souffles:

    Preheat the oven to 375°F. Use 1 tablespoon of the butter to grease two 8-ounce ramekins. Coat the ramekins with cocoa powder, tapping out the excess.

    In a large microwave-safe bowl, microwave the chocolate and remaining 2 tablespoons of butter in 30-second bursts, stirring between each burst, until melted and smooth. Stir in vanilla and egg yolks, one at a time.

    In a clean bowl, use an electric mixer to beat the egg whites, sugar, salt, and cream of tartar just until stiff peaks form. Gently fold the egg white mixture into the chocolate. Spoon into the prepared ramekins. Soufflés can be covered in plastic wrap and refrigerated at this point for up to 1 day.

    Bake until puffed and set, about 20 minutes (about 25 minutes if baking directly from the refrigerator).

    Raspberry Sauce:

    While the souffles are baking, purée the raspberries and sugar in the bowl of a food processor, blender, or with an immersion blender, until smooth. Press the mixture through a fine mesh strainer to remove the seeds.

    Garnish the chocolate souffles with powdered sugar and serve immediately with raspberry sauce.

  • Nutella Stuffed Chocolate Raspberry Cupcakes

    How to make Nutella Stuffed Chocolate Raspberry Cupcakes

    Yield: 12 cupcakes

    Prep Time: 20 minutes

    Cook: 1 hour 30 minutes

    Ingredients

    For the cupcakes:

    4 ounces (113 grams) semisweet chocolate, finely chopped
    1/3 cup (33 grams) Dutch-process cocoa powder
    3/4 cup hot coffee
    3/4 cup (95 grams) bread flour
    3/4 cup (150 grams) granulated sugar
    1/2 teaspoon salt
    1/2 teaspoon baking soda
    6 tablespoons vegetable oil
    2 large eggs
    2 teaspoons white vinegar
    1 teaspoon vanilla extract
    1/3 cup Nutella

    For the buttercream:

    2 sticks (227 grams) unsalted butter, at room temperature
    1 teaspoon vanilla extract
    3 cups (375 grams) powdered sugar, sifted
    1/3 cup seedless raspberry preserves

    Red food coloring, if desired

    Directions

    For the cupcakes:

    Place the chocolate and cocoa powder in a medium heatproof bowl. Pour hot coffee over the mixture. Cover and let stand for 5 minutes. Whisk gently until smooth then set aside to cool completely.

    Meanwhile, preheat the oven to 350°F. Line a standard 12-cup muffin tin with foil or paper liners.

    In a small bowl, whisk the flour, sugar, salt, and baking soda together.

    Whisk the oil, eggs, vinegar, and vanilla into the cooled chocolate mixture until smooth. Stir in the flour mixture until smooth. Using a spring-loaded scoop or a large spoon, divide the batter evenly among prepared muffin cups.

    Bake until cupcakes are set and firm to the touch, about 17 to 19 minutes. Let the cupcakes cool completely. Using an apple corer or pairing knife, slice a small section of the center of the cupcake for the Nutella, being careful not to slice through the bottom. Fill each hole with 1 heaping teaspoon of Nutella.

    For the buttercream:

    In the bowl of an electric mixer beat the butter until light and fluffy. Add the vanilla. Gradually add the sugar, one cup at a time, beating well on medium speed. Add the raspberry preserves and beat until light and fluffy. For a more saturated color, add a few drops of red food coloring, if desired.

    Transfer the buttercream to a piping bag fit with a decorative piping tip. Pipe frosting directly onto the stuffed cupcakes. Serve or store at room temperature for a day or in an airtight container in the fridge for up to 3 days.

  • Baked Red Velvet Donut Holes

    How to make Baked Red Velvet Donut Holes

    Yield: 24 donut holes

    Prep Time: 20 minutes

    Cook: 10 minutes

    Ingredients

    For the donut holes:

    1 cup all purpose flour
    3 tablespoons unsweetened cocoa powder
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    1/2 cup buttermilk
    2/3 cup granulated sugar
    2 tablespoons butter, melted
    1 large egg
    1 teaspoon vanilla extract
    1 teaspoon red food coloring
    1 teaspoon distilled white vinegar

    For the glaze:

    2 ounces cream cheese, softened to room temperature
    1 and 1/2 cups powdered sugar
    1/2 teaspoon vanilla extract
    2 tablespoons milk (use more as needed)

    Directions

    To make the donut holes:

    Preheat oven to 350°F. Spray a 24-count mini muffin pan well with nonstick cooking spray and set aside.

    In a large mixing bowl, sift together the flour, cocoa powder, baking soda, and salt. Whisk until well combined and set aside.

    In a separate mixing bowl, mix together the buttermilk, sugar, melted butter, egg, vanilla, red food coloring, and vinegar until fully combined. Combine the wet and dry ingredients and mix until just combined, making sure not to over mix the batter.

    Evenly distribute the batter between all 24 cavities of the mini muffin pan, a piping bag works really well for this part. Bake at 350°F for 10-12 minutes or until a toothpick inserted into the donut hole comes out clean. Remove from the oven and cool in the pan for 5-10 minutes, then remove the donut holes from the pan and transfer to a wire rack to cool.

    To make the glaze:

    Add the cream cheese, powdered sugar, vanilla, and milk to a medium sized mixing bowl and mix until fully combined and no lumps remain. Dip each donut hole into the glaze and transfer back to the wire rack to allow the glaze to harden.

  • Best Recipes of 2016
  • Black Forest Cheesecake

    How to make Black Forest Cheesecake

    Yield: One 9 inch cake

    Prep Time: 45 minutes

    Cook: 45 minutes

    Ingredients

    Cookie crust

    30 Oreo cookies (300 grams)
    1/2 cup (115 grams) unsalted butter

    Chocolate cheesecake

    2 and 1/2 cups (500 grams) full fat cream cheese, room temperature
    1/2 cup (100 grams) caster or granulated sugar
    1 teaspoon vanilla extract
    3 large eggs, room temperature
    1/2 cup (120 ml) full fat sour cream, room temperature
    1 cup (150 grams) dark or semi-sweet chocolate

    Cherries and chocolate cream

    1 cup (150 grams) dark or semi-sweet chocolate
    2 cups (250 grams) fresh cherries with stem
    1 cup (240 ml) thickened or heavy cream
    2 tablespoons cocoa powder
    2 tablespoons icing or powdered sugar

    Directions

    Preheat your oven to 320 F (160 C).  Lightly grease a 9 inch (23 cm) springform baking tin with a little butter and set aside. Add your Oreo biscuits (cream and all) to a food processor and blend until they resemble fine crumbs. Melt your butter in the microwave and then pour over your crushed Oreos and whiz again until the mixture resembles wet sand. Pour your Oreo crumbs into your prepared tin and press down gently using the back of a spoon to form an even layer. Pop in the fridge.

    Add your cream cheese to a large mixing bowl and beat well until smooth and creamy. Add your sugar and beat again. Melt your chocolate in the microwave and set aside to cool slightly. Then add your eggs to your cream cheese mixture, one at a time, until incorporated. Add vanilla extract and gently beat. Then stir in your sour cream and your melted chocolate. Stir until smooth but try not to over mix.

    Pour your cheesecake filling over your crust and smooth over the top. Bake in the oven for approximately 40-45 minutes or until it no longer wobbles in the middle. Try not to over bake it as it will continue to cook as it cools. Leave the cheesecake in the oven with the door ajar for at least one hour. Then remove and leave to cool slightly on a cooling rack before transferring to the fridge. The cheesecake is best left in the fridge for 3-4 hours (or overnight) until it cools completely and becomes nice and firm before slicing.

    To decorate, melt your chocolate in the microwave, stirring in-between 15 second bursts. Place a sheet of baking or parchment paper on a plate. Then dip your cherries using the stem and place them onto your prepared plate. Once you have done all the cherries, pop them into the fridge for at least 15 minutes to set.

    To make your chocolate cream, beat your cream until whipped, sift in the cocoa powder and sugar and stir until smooth. Add your chocolate cream to a piping bag with a large round tip and pipe clouds of cream around the edge of your cheesecake. Place the chocolate-dipped cherries in the middle. Enjoy!

  • Mini Gingerbread Cheesecakes with Candied Walnuts

    How to make Mini Gingerbread Cheesecakes with Candied Walnuts

    Yield: 12 mini cheesecakes

    Prep Time: 15 minutes

    Cook: 20 minutes

    If you can’t find Speculoos cookies, feel free to use 20 gingersnap cookies or 9 whole graham crackers.

    Ingredients

    For the crust:

    17 (133 grams) Speculoos cookies
    1/4 cup (20 grams) California walnuts
    3 tablespoons (43 grams) unsalted butter, melted

    For the filling:

    12 ounces (340 grams) cream cheese, at room temperature
    1/2 cup (100 grams) packed light brown sugar
    1/2 teaspoon vanilla extract
    2 tablespoons unsulphured molasses
    2 tablespoons heavy cream
    1/4 teaspoon fine salt
    1 teaspoon ground cinnamon
    1/4 teaspoon ground ginger
    1/8 teaspoon ground cloves
    1 large egg

    For the candied walnuts:

    1 tablespoon unsalted butter
    1 cup (115 grams) California walnut pieces
    1/4 cup (50 grams) granulated sugar
    1/2 teaspoon cinnamon

    Melted white chocolate, for drizzling

    Directions

    Make the crust:

    Preheat the oven to 350°F. Lightly grease a 12 cup mini cheesecake pan with nonstick spray.

    Place the graham crackers and walnuts in the bowl of a food processor and pulse until finely ground. Add in the melted butter and pulse until moistened. Divide the mixture among the cavities of the cheesecake pan, about 1 heaping tablespoon in each. Firmly press into the bottom of each cavity (a shot glass or other small object makes easy work of this).

    Bake the crusts for 5 minutes, or until fragrant. Remove from oven and reduce temperature to 325°F.

    Make the filling:

    In a large bowl, use an electric mixer to beat the cream cheese and sugar on medium-high speed until smooth and fluffy. Add the vanilla, molasses, cream, salt, cinnamon, ginger, and cloves and beat until smooth. Add the egg and beat until just combined. Divide the mixture among each cavity.

    Bake for about 18 minutes, or until set. Let cool to room temperature. Cover with plastic wrap and let chill for at least 3 hours or overnight. At this point the cheesecakes can be stored in an airtight container in the fridge for up to 3 days.

    Make the candied walnuts:

    Heat the butter in a medium nonstick skillet over medium heat. Once melted, add the walnuts, sugar, and cinnamon. Heat over medium for 7 to 10 minutes, stirring often, until the sugar is dissolved and the nuts are evenly coated.

    Transfer immediately to a parchment lined baking sheet and separate the walnuts with two spatulas. Allow to cool and harden for 10 minutes, then divide among the top of each cheesecake. Drizzle with melted white chocolate. Allow to set before serving.

  • Gingerbread Hot Chocolate

    How to make Gingerbread Hot Chocolate

    Yield: 4 servings

    Prep Time: 10 minutes

    Cook: 10 minutes

    Ingredients

    For the whipped cream cubes:

    1 cup REAL® Seal heavy cream
    2 tablespoons granulated sugar

    For the hot chocolate:

    4 cups REAL® Seal whole milk
    1/2 cup unsweetened cocoa powder
    1/4 cup dark brown sugar
    1/4 cup granulated sugar
    1/2 teaspoon ground cinnamon
    1/2 teaspoon allspice
    1/2 teaspoon ground ginger
    1/2 teaspoon vanilla extract
    1/4 teaspoon sea salt
    3 ounces milk chocolate, chopped

    Cinnamon sticks, for garnish

    Directions

    Make the whipped cream:

    In a bowl, whip the cream and sugar with an electric mixer on medium speed until firm peaks form. Line a baking tray about 8 by 8-inches big with parchment paper and spread the whipped cream out into one even layer. Freeze for at least 3 hours, or overnight, until completely firm.

    Use a small gingerbread man cookie cutter to carefully cut out shapes from the whipped cream. For cleaner cuts, dip the cookie cutter into hot water and pat dry in between cuts. If the cream starts to melt, freeze for 15 minutes until solid again.

    Place the cutouts back in the freezer to solidify while making the hot chocolate.

    Make the hot chocolate:

    Add all ingredients to a small pot and bring to a simmer while whisking. Heat until the sugar has dissolved. Remove from heat and whisk in the chopped chocolate. Whisk until melted.

    Divide between 4 mugs. Garnish with the whipped cream gingerbread man and cinnamon stick.

  • Cranberry Orange Bundt Cake

    How to make Cranberry Orange Bundt Cake

    Yield: 1 10" bundt cake

    Prep Time: 20 minutes

    Cook: 50 minutes

    Ingredients

    For the cranberry orange bundt cake:

    2 and ¾ cups all-purpose flour
    1 teaspoon baking powder
    ½ teaspoon baking soda
    1 teaspoon salt
    ¾ cup unsalted butter, softened
    2 cups granulated sugar
    4 large eggs
    2 teaspoons vanilla extract
    ⅓ cup fresh orange juice
    1 tablespoon orange zest
    ¼ cup oil
    1 cup sour cream
    2 cups fresh cranberries

    For the orange glaze:

    1 cup powdered sugar
    2-3 tablespoons fresh orange juice (or milk)

    Directions

    To make the cake:

    Preheat oven to 350°F. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

    In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl using a hand-held mixer, beat the butter and sugar until light and fluffy.  Mix in the eggs one a time, then mix in the vanilla until well combined. Slowly mix in the orange juice, orange zest, and oil until well combined. With the mixer on low speed, slowly mix in the dry ingredients in three additions, alternating with the sour cream (starting with the dry ingredients and ending with the dry ingredients).  Mix everything until just combined, making sure not to over mix the batter.  Add in the cranberries and gently fold them into the batter.

    Spray a 10-inch bundt pan well with non stick cooking spray, or grease with butter and flour. Pour the batter into the prepared bundt pan and evenly spread it around.  Bake at 350°F for 45-55 minutes or until a toothpick inserted into the cake comes out clean. Cover loosely with foil if needed for the last 5-10 minutes of baking to prevent excess browning.

    Remove from the oven and cool in the pan on a wire rack for 30 minutes, then invert the cake onto a wire rack to finish cooling.

    To make the orange glaze:

    Once the cake has cooled, place a piece of foil under the wire rack (to catch any glaze that falls off). Pour the orange glaze evenly over the cake and allow to harden for about 10-15 minutes.  Slice and enjoy!

  • Red Velvet Cheesecake Bites

    How to make Red Velvet Cheesecake Bites

    Yield: 36 bites

    Prep Time: 30 minutes

    Cook: 50 minutes

    Ingredients

    For the crust:

    12 (185 grams) whole chocolate graham crackers
    1 stick (113 grams) unsalted butter, melted

    For the filling:

    16 ounces (454 grams) cream cheese, at room temperature
    1/2 cup (100 grams) granulated sugar
    1/4 cup (57 grams) sour cream
    2 large eggs
    2 tablespoons unsweetened cocoa powder
    1 teaspoon vanilla extract
    1/2 teaspoon red gel food coloring
    1 tablespoon all-purpose flour
    1/2 teaspoon fine sea salt

    For the chocolate coating:

    16 ounces (453 grams) white chocolate
    3 tablespoons coconut oil or shortening

    Directions

    To make crust:

    Preheat oven to 350°F. Line an 8 by 8-inch square baking dish with foil and spray with non-stick cooking spray.

    In the bowl of a food processor, pulse the graham crackers until finely ground. Add the butter and pulse until moistened. Press mixture evenly into prepared pan. Bake for 10 minutes, or until light golden and fragrant. Reduce heat to 325°F.

    To make filling:

    Using an electric mixer, beat the cream cheese and sugar until smooth and fluffy, about 3 minutes. On low speed, add in the sour cream, eggs, cocoa powder, food coloring, vanilla, flour, and salt and beat until just combined. Be careful not to overmix. Pour the batter over the crust and bake for 35 to 40 minutes, or until cheesecake is slightly puffed and center is set. If the center is slightly jiggly, that’s fine.

    Let cool completely on a wire rack. Freeze for 3 hours, or until very cold and firm, or overnight.

    To coat in chocolate:

    Once frozen, lift cheesecake out of pan and gently peel away foil. Using a sharp knife, cut cheesecake into 36 bite-size squares. If squares become too soft, freeze until chilled again.

    Place the chocolate and coconut oil in a microwave-safe bowl and heat for 1 to 2 minutes, stirring every 30 seconds, until melted and smooth.

    Place parchment paper or a silicone baking mat on a baking sheet. Dip cheesecake squares, one at a time, in the melted chocolate. Let the excess drip off and place on prepared sheet. Immediately garnish with sprinkles, if using.

    Repeat for all the squares then refrigerate until the chocolate is set. Serve or store the squares in an airtight container in the fridge or freezer.

  • Hot Chocolate Pancakes

    How to make Hot Chocolate Pancakes

    Yield: 4 servings

    Prep Time: 10 minutes

    Cook: 10 minutes

    Ingredients

    For the fudge topping:

    3/4 cup (128 grams) semisweet chocolate chips
    1/2 cup heavy cream

    For the pancakes:

    1 cup (127 grams) all-purpose flour
    1/4 cup (25 grams) unsweetened cocoa powder
    1/3 cup (66 grams) granulated sugar
    1 teaspoon baking powder
    1/2 teaspoon baking soda
    1/4 teaspoon fine salt
    1/8 teaspoon ground cinnamon
    1 large egg
    1 1/4 cups buttermilk or whole milk
    2 tablespoons unsalted butter, melted
    Mini marshmallows, for garnish

    Directions

    Make the topping:

    In a small microwave-safe bowl, microwave the chocolate chips and cream until melted. Stir until smooth. Set aside.

    Make the pancakes:

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

    In a medium bowl whisk together the egg, buttermilk, and melted butter. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix, it’s okay to have lumps. At this point the batter can rest, covered, for up to 30 minutes.

    Heat an electric griddle to 350°F, or a large nonstick pan to medium heat. Coat with butter. Pour batter by 1/4 cup onto the hot pan, spacing apart. Cook until the edges are set and bubbles have formed on the top, about 2 to 3 minutes. Gently flip and cook for 1 to 2 minutes, or until done.

    Keep cooked pancakes warm in the oven while you finish the batter and get ready to serve. Stack pancakes on plates and top with the fudge sauce and mini marshmallows.

  • Chocolate Turtle Cupcakes

    How to make Chocolate Turtle Cupcakes

    Yield: 16 cupcakes

    Prep Time: 1 hour 10 minutes

    Cook: 30 minutes

    Ingredients

    For the chocolate cupcakes:

    1 cup (127 grams) all purpose flour
    1/4 cup plus 2 tablespoons (30 grams) unsweetened cocoa powder
    3/4 teaspoon baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    1/2 cup (100 grams) granulated sugar
    1/2 cup (100 grams) brown sugar
    1/3 cup oil
    1 large egg
    1 teaspoon vanilla extract
    1/2 cup buttermilk
    1/2 cup boiling water
    1 teaspoon instant espresso powder

    For the caramel frosting:

    1/2 cup (115 grams) unsalted butter
    1 cup (200 grams) brown sugar
    1/4 cup heavy cream
    1 teaspoon vanilla extract
    pinch of salt
    2 cups (240 grams) powdered sugar

    Toppings:

    Caramel sauce
    Chocolate
    Chopped Pecans

    Directions

    To make the chocolate cupcakes:

    Preheat oven to 350°F. Line two 12-count cupcake pans with 16 cupcake liners and set aside.

    In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Whisk in the granulated sugar and brown sugar until well combined. Using a whisk or an electric mixer, mix in the oil, egg, vanilla extract, and buttermilk until just combined.

    Add the instant espresso powder into the boiling water and mix until dissolved, then add to the mixing bowl. Mix with the rest of the ingredients until well combined, making sure not to over mix the batter. The batter will be thin, this is okay.

    Evenly distribute the batter between all 16 cupcakes liners, making sure to only fill them a little over halfway full. Bake at 350°F for 18-20 minutes or until a wooden toothpick inserted into the cupcakes comes out clean. Remove from the oven and carefully remove the cupcakes from the pan. Transfer the cupcakes to a wire rack to cool.

    To make the caramel frosting:

    Add the butter to a saucepan and heat over medium heat until the butter is melted. Add in the brown sugar and heavy cream and stir until fully combined. Allow to cook for a few minutes until the sugar is dissolved and the mixture starts bubbling, reduce heat to low and continue cooking and stirring for 2 minutes. Remove from the heat and stir in the vanilla extract and salt until fully combined. Pour the caramel sauce into a mixing bowl and allow to cool for 15 minutes.

    After 15 minutes, add in the powdered sugar and mix with a handheld mixer (or in the bowl of a stand mixer fitted with the whisk attachment) until fully combined. Pipe the frosting on the cooled cupcakes as desired, top with additional caramel sauce (or chocolate) and chopped pecans.

    Chocolate cupcakes adapted from Hershey's

  • How to Make Easy Snowflake Sugar Cookies

    How to make Easy Snowflake Sugar Cookies

    Yield: about 40 cookies

    Prep Time: 30 minutes

    Cook: 10 minutes

    If you don’t have almond extract, feel free to omit. It simply adds an extra element of sweet flavor to the recipe.

    Ingredients

    For the cookies:

    3 sticks (339 grams) unsalted butter, at room temperature
    1 1/2 cups (300 grams) granulated sugar
    2 large eggs
    2 teaspoons vanilla extract
    1/2 teaspoon almond extract
    4 1/2 cups (572 grams) all-purpose flour
    1 teaspoon baking powder

    For the icing:

    2 cups (250 grams) powdered sugar, sifted
    1 teaspoon vanilla extract
    4 tablespoons water or milk

    Directions

    Make the cookies:

    In a large bowl, use an electric mixer to beat the butter and sugar on medium-high speed until well-combined and smooth, about 3 minutes. Add the eggs, vanilla, and almond extract and beat until combined. On low speed, slowly add in the flour and baking powder and beat until incorporated.

    Divide the dough into 2 equal portions. Place one dough portion between two sheets of parchment and roll out to 1/4-inch thickness. Repeat with the remaining portion of dough. Place the two sheets of dough on a baking sheet and chill for at least 1 hour or up to 1 day. You can also freeze for 30 minutes.

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

    Remove the dough from the fridge and cut into shapes with a cookie cutter, rerolling any scraps and cutting more shapes. Transfer the shapes to the prepared baking sheets.

    If the dough is warm, freeze for 15 minutes or until firmed again.

    Bake for 10 minutes, or until the cookies are set and begin to brown. Be careful not to over-bake. Let the cookies cool for 5 minutes before removing to a wire rack to cool completely. Baked un-iced sugar cookies can be frozen in an airtight container for up to 1 month.

    Make the icing:

    In a small bowl, use a fork to beat together all the ingredients except the food coloring. The mixture should be very thick but still pourable.

    Transfer the icing to a squeeze bottle using a funnel. You can also scoop into a pastry bag fitted with a very small plain tip. Before you begin icing any cookies, take a few moments to practice on a piece of parchment paper to get the feel of the icing.

    Holding the bottle or bag tip directly over one corner of a cookie, create lines and dots to enhance the snowflake shape as seen in the photos. If desired, garnish with edible dragees, glitter, or sprinkles. Let the icing set before serving.

  • Apple Walnut Oatmeal Cookies

    How to make Apple Walnut Oatmeal Cookies

    Yield: about 30 cookies

    Prep Time: 15 minutes

    Cook: 15 minutes

    Ingredients

    For the cookies:

    1 1/2 cups (150 grams) old-fashioned rolled oats
    1 2/3 cups (212 grams) all-purpose flour
    1/2 teaspoon baking soda
    1/4 teaspoon baking powder
    1/4 teaspoon fine salt
    1 teaspoon ground cinnamon
    1/4 teaspoon ground cloves
    1/4 teaspoon ground nutmeg
    4 tablespoons (57 grams) unsalted butter, melted
    3/4 cup (150 grams) packed light-brown sugar
    1/2 cup (100 grams) granulated sugar
    1 large egg plus 1 egg yolk
    1/2 cup (118 ml) applesauce
    1 cup (100 grams) peeled and chopped Granny Smith apple
    3/4 cup (90 grams) chopped California walnuts

    For the glaze:

    3/4 cup (94 grams) powdered sugar
    1 to 2 tablespoons pure maple syrup
    1 tablespoon apple juice or water

    Directions

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

    Make the cookies:

    In a medium bowl combine the oats, flour, baking soda, baking powder, salt, cinnamon, cloves, and nutmeg.

    In a large bowl stir together the melted butter, brown sugar, and granulated sugar. Add the egg, egg yolk, and applesauce and stir until well combined. Gradually stir in the flour mixture until just combined. Stir in the chopped apple and walnuts.

    Drop 1 1/2 tablespoon sized balls of dough onto prepared baking sheets, spacing 2 inches apart.

    Bake cookies until golden and just set, 13 to 15 minutes. Let cool on sheets for 5 minutes before transferring to a wire rack set over parchment paper to cool completely.

    Make the glaze:

    Whisk the powdered sugar, syrup, and juice until a thick yet pourable glaze forms. Add more sugar to make thicker, and more juice to make thinner if needed. Drizzle over cookies. Let stand at room temperature until the glaze is set before serving.

    Cookies can be stored in an airtight container for up to 5 days.

  • Easy Death By Chocolate Cake

    How to make Easy Death By Chocolate Cake

    Yield: Makes one 8 inch cake

    Prep Time: 45 minutes

    Cook: 30 minutes

    Ingredients

    Chocolate Cake

    3/4 cup (105 grams) plain flour
    1/2 cup (40 grams) cocoa powder
    1/2 teaspoon baking soda
    1 teaspoon baking powder
    1/2 cup (90 grams) brown sugar
    1/4 cup (50 grams) caster sugar
    1/2 cup or 1 stick (115 grams) unsalted butter
    2 large eggs
    1 teaspoon vanilla extract
    1/2 cup (120 ml) of buttermilk

    Chocolate frosting

    1/2 cup or 1 stick (115 grams) unsalted butter, room temperature
    3 and 1/2 cups (435 grams) powdered or icing sugar
    4 tablespoons milk
    1/4 cup (20 grams) cocoa powder
    2/3 cup (100 grams) milk chocolate, pieces
    1/4 cup (40 grams) milk or dark chocolate chips

    Directions

    Preheat the oven to 360 F (180 C). Grease and line a round 8 inch springform cake tin with baking or parchment paper. In a large mixing bowl, sift the flour, cocoa powder, baking soda, baking powder and then add the sugars. Pop the butter into the microwave for short bursts, 10 seconds or so at a time, until it is just melted. Give it a stir with a fork to eliminate any lumps. Whisk together the butter, eggs, vanilla and buttermilk until combined – don’t worry if it goes a little lumpy. Then add the wet mixture into the dry mixture and gently fold until just combined.

    Spoon the mixture into the prepared tin and pop into the oven. Bake for 25 minutes or until a skewer inserted into the middles comes out clean. Leave to cool for 10 minutes. Gently run a knife around the edge of the cake before turning out of the tin. Leave to cool completely on a wire rack.

    To make the chocolate  frosting, add the butter to a large mixing bowl and beat with an electric mixer until pale and creamy. Gently sift in the icing sugar, one cup at a time. Add a tablespoon or two of milk to help loosen up the mixture.  Add  the cocoa powder and beat again. Add the final two tablespoons of milk until the frosting is nice and creamy.

    Frost the top of your cake with the chocolate buttercream. Then scatter over your pieces of chocolate and chocolate chips. Cut and serve.

  • Apple Pie Pull Apart Loaf

    How to make Apple Pie Pull Apart Loaf

    Yield: 12 servings

    Prep Time: 30 minutes

    Cook: 45 minutes

    Ingredients

    For the dough:

    4 tablespoons (57 grams) unsalted butter, melted, plus more for the pan
    1/3 cup lukewarm milk
    1/4 cup lukewarm water
    1 large egg plus 2 egg yolks
    1 teaspoon vanilla extract
    1/4 cup (50 grams) granulated sugar
    1 packet (2 1/4 teaspoons) instant yeast
    3 cups (380 grams) all-purpose flour
    1/2 teaspoon fine salt

    For the filling:

    2 medium green apples, peeled and cut into 1/4-inch slices
    1 teaspoon lemon juice
    2 tablespoons unsalted butter, melted
    2 tablespoons packed light brown sugar
    2 tablespoons granulated sugar
    2 teaspoons ground cinnamon
    1/8 teaspoon ground nutmeg

    For the glaze

    1/2 cup (63 grams) powdered sugar
    2 tablespoons maple syrup

    Directions

    Make the dough:

    In the bowl of an electric mixer fitted with the dough hook, combine the melted butter, milk, water, egg, egg yolks and vanilla. Add in the sugar and yeast and stir until the mixture is combined. Add in the flour and salt and stir until a shaggy mass forms.

    Turn the mixer to medium-low speed and knead until the dough is smooth and sticky. Avoid adding any extra flour, the dough is supposed to be slightly sticky.

    Transfer the dough to a large greased bowl. Cover with plastic wrap and let rise until doubled in size, about 1 hour.

    Generously grease an OXO Glass 1.6 Qt Loaf Baking Dish with butter.

    Make the filling:

    In a large bowl, toss together all filling ingredients. Set aside.

    Gently punch down the dough and turn it out onto a lightly floured work surface. Sprinkle it with flour and knead a few times until no longer sticky. Cover and let rest for 5 minutes.

    Roll the dough out into about a 12-by-20-inch rectangle. Spread the apple mixture evenly over the dough.

    Cut the dough into six long 3 1/2-inch strips. Stack the strips and cut the stacks into five or six square pieces.

    Turn the pieces upright and squeeze them into the prepared loaf pan. Cover the pan with plastic wrap and let rise until puffy, about 30 to 60 minutes.

    MAKE AHEAD: You can refrigerate the loaf immediately after assembling for up to 1 day. Let it come to room temperature while you preheat the oven.

    Meanwhile, preheat the oven to 350°F.

    Bake for 30 minutes. Remove from the oven and tent with foil. Continue baking for another 10 to 15 minutes. Remove from oven and let stand until cool enough to touch. Turn it out of the pan onto the rack to cool.

    Make the glaze:

    In a small bowl, combine the powdered sugar and syrup with a fork until a thick but pourable glaze forms. Drizzle over the loaf.

    Serve warm or at room temperature. The bread is best served the day it’s baked.

  • Maple Walnut Coffee Cake

    How to make Maple Walnut Coffee Cake

    Yield: 6 servings

    Prep Time: 20 minutes

    Cook: 35 minutes

    This recipe can be easily doubled and baked in a 9-by-13-inch baking pan for 45 minutes. The maple extract is optional, but adds a more intense maple flavor to this cake.

    Ingredients

    Streusel:

    1/2 cup (100 grams) light brown sugar
    1/4 cup (32 grams) all-purpose flour
    1/4 cup (27 grams) finely chopped California walnuts
    1/2 teaspoon ground cinnamon
    3 tablespoons (43 grams) unsalted butter, melted

    Coffee Cake:

    2 cups (254 grams) all-purpose flour
    1 teaspoon baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon fine salt
    1/2 cup (100 grams) light brown sugar
    1/2 cup (54 grams) chopped California walnuts
    1/2 cup (170 grams) maple syrup
    1/2 cup (100 grams) vegetable oil
    1/4 cup whole milk
    2 large eggs, beaten
    1 teaspoon maple extract (optional)
    8 ounces (227 grams) sour cream, at room temperature

    Topping:

    1/2 cup (63 grams) powdered sugar, sifted
    2 tablespoons maple syrup

    Directions

    Preheat the oven to 350°F. Spray the bottom of an 8-inch square pan with nonstick cooking spray.

    Make the streusel:

    In a small bowl, combine all of the streusel ingredients with a fork until crumbly.

    Make the cake:

    In a large bowl, stir together the flour, baking powder, baking soda, salt, brown sugar, and walnuts. In a small bowl, stir together the maple syrup, oil, milk, eggs, and maple extract. Stir in the sour cream. Make a well in the center of the dry ingredients, then pour in the wet ingredients. Gently stir until just combined.

    Spoon half of the batter into the prepared pan. Sprinkle with half of the streusel. Spread the remaining batter over the streusel. Sprinkle with the remaining streusel.

    Bake for 35 minutes, or until a toothpick inserted in the center comes out clean. Cool for 15 minutes.

    Make the topping:

    In a small bowl combine the sugar and maple syrup until a thick, pourable icing forms. Drizzle over the warm cake. Cut into squares and serve. Store leftovers, covered, at room temperature for up to 4 days.

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  • Sweet Potato Dinner Rolls

    How to make Sweet Potato Dinner Rolls

    Yield: 15 rolls

    Prep Time: 30 minutes

    Cook: 25 minutes

    Ingredients

    For the dough:

    1 medium-large sweet potato (250 grams)
    1 cup (240 ml) room temperature buttermilk or whole milk
    4 tablespoons (57 grams) unsalted butter, melted
    2 whole eggs, lightly beaten
    2 tablespoons honey
    2 1/4 teaspoons (1 packet) instant yeast
    1 1/2 teaspoons fine salt
    4 3/4 cups (600 grams) bread flour

    For baking:

    1 large egg
    Coarse salt

    Directions

    Prick the sweet potato all over with a fork. Place on a microwave-safe plate and microwave at least 4 minutes, turning halfway through, until a knife glides easily through the tender center. Cut in half and let cool before scooping out the flesh and discarding the skin.

    Press the flesh through a potato ricer for the best texture. You can also puree in a blender or food processor. Or, mash very well until no lumps are remaining. You should have about 230 grams of sweet potato.

    Combine the buttermilk, butter, eggs, honey, yeast, and sweet potato in the bowl of a stand mixer. Add the salt and 2 cups of the flour and stir with a wooden spoon until the dough forms a rough, shaggy mass.

    Attach the dough hook to the mixer, turn to medium-low speed, and gradually add in the remaining flour, kneading until a mass of dough begins to forms. Continue kneading on medium-high speed for 4 to 5 minutes until a soft, smooth ball of dough is formed. The dough should feel elastic and slightly tacky to the touch. If the dough is unbearably sticky, add more flour 1 tablespoon at a time.

    Lightly spray a large clean bowl with cooking spray and place the dough in the bowl. Cover the bowl lightly with plastic wrap. Let rise for about 45 minutes to 1 hour at room temperature or until the dough is big, puffy, and about doubled in size.

    Bake the rolls:

    Spray a 13×9-inch baking pan with cooking spray. Gently deflate the dough. Use a bench scraper, knife, or pizza wheel to divide the dough into 15 equal pieces. Shape each piece into a ball and place in the prepared pan. Beat the egg with 1 tablespoon water. Brush the rolls all over with the egg wash and sprinkle with coarse salt. Lightly cover the dough with plastic wrap and let the rolls rise for 30 minutes, or until about doubled in size.

    Meanwhile, preheat the oven to 375°F.

    Bake the rolls for 15 to 20 minutes, or until golden brown. Serve warm. Store leftovers in a plastic bag for up to 3 days.

  • Leftover Halloween Candy Cheesecake

    How to make Leftover Halloween Candy Cheesecake

    Yield: 12 servings

    Prep Time: 30 mins

    Cook: 1 hour

    Do NOT use double-stuff Oreos for the crust. Make the crust with Oreo filling intact.

    Ingredients

    For the crust:

    36 Oreo cookies (1-14.3 ounce or 405 gram package)
    4 tablespoons (57 grams) unsalted butter, melted

    For the filling:

    32 ounces (907 grams) cream cheese, at room temperature
    1 cup (200 grams) granulated sugar
    1/2 cup (118 ml) heavy cream
    1 teaspoon vanilla
    5 large eggs, at room temperature
    1 1/2 cups chopped Halloween candy (see above)

    For the topping:

    1 cup (170 grams) semisweet chocolate chips
    1/2 cup (118 ml) heavy cream
    Chopped Halloween candy, for garnish

    Directions

    Make the crust:

    Preheat the oven to 325°F. In the bowl of a food processor, process the cookies until they are finely ground crumbs. Add the butter and pulse until moistened. Press into the bottom and halfway up the sides of a 9-inch springform pan. Bake for 10 minutes. Place on a wire rack to cool.

    Make the filling:

    In the bowl of an electric mixer or food processor, beat the cream cheese until smooth. Add in the sugar, cream, and vanilla and beat until combined. Add the eggs, one at a time, beating until smooth. Be careful not to overbeat. Stir in the chopped candy.

    Pour the batter into the cooled crust. Bake for about 1 hour, or until set and the top looks slightly dry. If the middle is slightly wobbly, that’s fine. Err on the side of underbaking rather than overbaking. Turn off the oven and let the cheesecake cool inside for 10 minutes.

    Remove the cheesecake and let it cool completely on a wire rack. Refrigerate until completely chilled, at least 6 hours. Release the cheesecake from the pan onto a cake stand or serving plate.

    Make the topping:

    Place the chocolate chips in a medium heatproof bowl. In a small saucepan heat the cream just until simmering. Pour over the chocolate chips. Let sit for 3 minutes before stirring until the mixture is melted and smooth. Pour over the cheesecake.

    Sprinkle the chopped candy over the cheesecake. Serve or cover and store in the fridge for up to 2 days.

  • Pumpkin Old Fashioned Doughnuts

    How to make Pumpkin Old Fashioned Doughnuts

    Yield: 12 doughnuts

    Prep Time: 30 minutes

    Cook: 15 minutes

    Ingredients

    For the pumpkin spice doughnuts:

    3 cups (339 grams) cake flour, plus more for rolling
    2 teaspoon baking powder
    1 teaspoon fine salt
    3/4 teaspoon ground nutmeg (use less if you don’t love nutmeg)
    2 teaspoons pumpkin pie spice
    1/2 cup (100 grams) granulated sugar
    2 tablespoons unsalted butter
    2 large egg yolks
    2/3 cup (165 ml) sour cream or plain yogurt
    1/2 cup (120 ml) pumpkin puree
    Canola oil, for frying

    For the pumpkin glaze:

    4 1/2 cups (450 grams) powdered sugar, sifted
    2 teaspoons light corn syrup or golden syrup
    1/4 teaspoon fine salt
    1 teaspoon pumpkin pie spice
    1/4 cup (60 ml) pumpkin puree
    1/2 teaspoon vanilla
    1/4 cup (60 ml) hot water

    Directions

    Make the doughnuts:

    In a medium bowl, sift together the flour, baking powder, salt, nutmeg, and pumpkin pie spice.

    In a large bowl, use an electric mixer to beat the sugar and butter on low speed until sandy, about 1 minute. Add the egg yolks, increase the speed to medium, and beat until light and thick, about 1 minute.

    On low speed, gradually add the flour mixture to the bowl in three additions, alternating with the sour cream and pumpkin, mixing until combined. The dough should be sticky like biscuit dough.

    Transfer the dough to a clean bowl and cover with plastic wrap. Refrigerate for 45 minutes, or up to 24 hours.

    Make the glaze:

    In a large bowl, use an electric mixer to beat the powdered sugar, corn syrup, salt, pumpkin pie spice, pumpkin puree, and vanilla until combined. On medium speed, add gradually add the water, scraping down the bowl, until incorporated. Set aside.

    Fry the doughnuts:

    When ready to fry, pour 2 inches of oil into a large heavy pot. Attach a candy thermometer and heat oil to 325°F.

    On a generously floured work surface, roll out the cold dough to 1/2-inch thick 8-inch wide round. Cut as many doughnuts and holes as possible, dipping the cutter into flour to prevent sticking. Fold and gently re-roll the scraps to make extra holes.

    Shake any excess flour off the doughnut dough before adding them to the hot oil about three at a time. Wait for the doughnuts to float, then fry for 20 to 30 seconds. Gently flip over and continue frying for about another minute, or until golden. Transfer to a paper towel lined cooling rack to drain. Fry the holes for about 20 to 30 seconds per side.

    While the doughnuts are still hot, give the glaze a whisk before dipping the cracked side of each doughnut into the glaze. Let dry on the cooling racks until set, about 15 minutes, before serving. Glazed doughnuts should be served the same day.

  • Banana Bundt Cake With Nutella Ganache

    How to make Banana Bundt Cake With Nutella Ganache

    Yield: Serves 10-12

    Prep Time: 30 minutes

    Cook: 45 minutes

    Ingredients

    2 and 3/4 cups (385 grams) all-purpose or plain flour
    1 cup (200 grams ) granulated or caster sugar
    3/4 cup (135 grams ) brown sugar
    1 teaspoon baking powder
    1 teaspoon baking soda
    2 teaspoon ground cinnamon
    1/2 teaspoon nutmeg
    3 large over ripe bananas
    1 cup (230 grams / 2 sticks) unsalted butter
    3 large eggs
    1 teaspoon vanilla
    1 cup (240 ml) greek yogurt
    1/2 cup (120 ml) thickened or heavy cream
    1/2 cup (150 grams) Nutella

    Directions

    Grease a large bundt pan well with butter. Preheat the oven to 360 F (180 C). In a large mixing bowl, sift the flour, then add the sugars, baking powder, baking soda, cinnamon and nutmeg. Whisk well.

    Peel your bananas and mash them well with a fork. In a separate bowl, add the butter and microwave for 20-40 seconds, until it is just melted. Then add the eggs, vanilla and greek yogurt and whisk together. Don’t worry if it goes a little lumpy.

    Finally, add the wet ingredients to the dry ingredients, along with mashed bananas and gently fold together. Pour the cake batter into the prepare cake tin.

    Bake for approximately 35 minutes, then cover with alfoil and bake for a further 5-10 minutes or until a skewer inserted in the middle comes out clean. Leave to cool for at least 15 minutes. Then carefully run a knife around the edges of the pan and gently flip the cake upside down to remove it from the pan. Leave on a wire rack to cool completely.

    To make the Nutella ganache, add the cream and Nutella to a small saucepan and place on the stove on a low heat. Stir until the two combine to form a creamy chocolate ganache. Leave to cool for 10-15 minutes and it will thicken slightly.

    Pour the Nutella ganache over the cooled banana cake. Cut into slices and serve.

  • Salted Caramel Pumpkin Cheesecake

    How to make Salted Caramel Pumpkin Cheesecake

    Yield: 12 servings

    Prep Time: 30 minutes

    Cook: 1 hour

    For a fun twist, feel free to use Speculoos or Gingersnap cookies in place of the graham crackers! You’ll need 1 3/4 cups (230 grams) of crumbs.

    Ingredients

    For the crust:

    15 whole graham crackers (230 grams)
    1/2 teaspoon ground cinnamon
    6 tablespoons (85 grams) unsalted butter, melted

    For the filling:

    24 ounces (680 grams) cream cheese, at room temperature
    1 1/2 cups (300 grams) granulated sugar
    15 ounces (425 grams) pureed pumpkin
    1/4 cup (77 grams) salted caramel sauce, homemade or store-bought
    1/4 cup (57 grams) sour cream
    3 large eggs plus 1 egg yolk
    1 teaspoon ground cinnamon
    1/2 teaspoon fresh ground nutmeg
    1/4 teaspoon ground cloves
    2 tablespoons all-purpose flour
    1 teaspoon vanilla extract

    For the topping:

    Whipped cream
    Salted caramel sauce, homemade or store-bought

    Directions

    Preheat the oven to 325°F. Spray a 9-inch springform pan with nonstick cooking spray.

    Make the crust:

    In the bowl of a food processor, combine the graham crackers and cinnamon. Pulse until finely ground. You should have 1 3/4 cups (230 grams) graham cracker crumbs. Add the butter and pulse until moistened. Press into the bottom and halfway up the sides of the pan. Bake for 10 minutes. Place on a wire rack to cool. Maintain oven at 325°F.

    Make the cheesecake:

    In the bowl of a food processor or electric mixer, beat the cream cheese, sugar, pumpkin puree, caramel, and sour cream until smooth. Add the eggs and yolk, cinnamon, nutmeg, cloves, flour, and vanilla and puree until just combined. Pour over crust and spread evenly. Bake for 1 hour, or until set and dry at the edges but slightly jiggly in the center. Turn off the oven and allow to cool inside for 15 minutes before removing to a cooling rack to cool to room temperature (this helps prevent cracks). Refrigerate for at least 6 hours, or overnight. The cheesecake can be refrigerated for up to 3 days. Top with whipped cream and caramel sauce before serving.

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  • Pumpkin Cheesecake Streusel Bars

    How to make Pumpkin Cheesecake Streusel Bars

    Yield: 9 larger bars or 16 smaller bars

    Prep Time: 3 hours 25 minutes (includes cooling and chilling time)

    Cook: 35 minutes

    Ingredients

    For the gingersnap crust:

    1 and 1/4 cups gingersnap cookie crumbs
    3 tablespoons unsalted butter, melted
    3 tablespoons granulated sugar

    For the pumpkin cheesecake filling:

    1 (8-ounce) package cream cheese, softened to room temperature
    1/2 cup granulated sugar
    3/4 cup pumpkin puree
    1 teaspoon vanilla extract
    1 teaspoon pumpkin pie spice
    2 large eggs, room temperature

    Streusel Topping:

    1/2 cup all-purpose flour
    1/4 cup brown sugar
    1/4 cup old fashioned rolled oats
    1/4 teaspoon cinnamon
    pinch of salt
    1/4 cup unsalted butter, cold and cubed

    Directions

    To make the gingersnap crust:

    Preheat oven to 325°F. Line an 8-inch square baking pan with aluminum foil, making sure to leave some overhang for easy removal, and set aside.
    Combine the gingersnap crumbs, melted butter, and granulated sugar in a medium sized mixing bowl and mix until fully combined. Scoop the mixture into the prepared baking pan and firmly press it down into one even layer. Bake at 325°F for 10 minutes, remove from the oven, and set aside to cool. Keep oven temperature at 325°F to bake the cheesecake.

    To make the pumpkin cheesecake filling:

    In the bowl of a stand-mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the cream cheese until smooth. Add in the sugar, pumpkin puree, vanilla extract, and pumpkin pie spice and mix until fully combined. Add in the eggs, one at a time, and mix on low speed until just combined. Pour the cheesecake filling on top of the crust and spread it out into one even layer.

    To make the streusel topping:

    Add the flour, brown sugar, oats, cinnamon, and salt to a medium sized mixing bowl until well combined. Add in the cubed butter and cut it into the mixture using a pastry cutter or fork until you have coarse crumbs. Evenly spread the topping on top of the cheesecake filling.
    Return the cheesecake back to the oven and bake at 325°F for about 35 minutes or until the top of the cheesecake is set. Remove the cheesecake from the oven and transfer to a wire rack to cool for at least one hour, then cover and transfer to the refrigerator for 2-3 hours or until completely chilled.
    Remove the bars from the pan, slice into bars, and enjoy!

  • Maple Cinnamon Sugar Baked Donuts

    How to make Maple Cinnamon Sugar Baked Donuts

    Yield: 6 donuts

    Prep Time: 15 minutes

    Cook: 10 minutes

    Ingredients

    For the donuts:

    1 cup (127 grams) all-purpose flour
    3/4 teaspoon baking powder
    3/4 teaspoon baking soda
    1/8 teaspoon fine salt
    1 large egg
    7 ounces (200 grams) plain yogurt
    2 teaspoons apple cider vinegar
    1 tablespoon canola oil
    3 tablespoons real maple syrup

    For the cinnamon sugar:

    3/4 teaspoon ground cinnamon
    1/4 cup (50 grams) granulated sugar
    1 tablespoon melted butter

    Directions

    Preheat the oven to 400°F. Coat a 6-cavity donut pan with nonstick cooking spray.

    In a large bowl whisk together the flour, baking powder, baking soda, and salt. In medium bowl stir together the egg, yogurt, vinegar, oil, and maple syrup.

    Make a hole in the center of the dry ingredients and pour the wet ingredients into the hole. Gently fold everything together until combined. The batter will be thick.

    Scoop batter into a piping bag or ziploc bag, snip a bottom corner with scissors, and squeeze out the batter evenly into a donut pan.

    Bake for 10 minutes or until golden brown. Let cool for a few moments and then flip over onto a cooling rack while still warm.

    In a small shallow bowl, combine the sugar and cinnamon.

    Use a pastry brush the melted butter over the donuts then dip each donut in the cinnamon sugar mixture to coat. Serve soon after coating with cinnamon sugar mixture for best texture.

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