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For the Cake
100g Plain Chocolate (70% cocoa)
100g Butter (Unsalted)
250ml Milk (Whole)
1 tbsp White Wine Vinegar
15g Cocoa Powder (Sifted )
300g Self-Raising White Flour
1 tsp Bicarbonate of Soda
225g Caster Sugar (we like Silver Spoon)
2 Egg(s) (Free Range)
For the Buttercream
100g Butter (Unsalted)
2 tsp Water (Boiling)
400g Icing Sugar (we like Silver Spoon)
50g Cocoa Powder
4tbsp Raspberry Jam
For the Decoration
100g Chocolate Sprinkles
750g Brown/Chocolate Sugar Paste Icing
15 Ice Cream Cornets
100g Brown/Chocolate Sugar Paste Icing (light brown)
250g Green Sugar Paste Icing
50g Black Sugar Paste Icing
50g White Sugar Paste Icing
1½ cups warm water
1 tablespoon honey
1½ teaspoons salt
1 tablespoons Active Dry Yeast
3½ – 4½ cups flour
Combine the water, honey, salt and yeast in a glass bowl. Let sit for 5-10 mins. until there’s some bubbling, foam stuff on the top.
Next, add a bunch of flour. I used just regular white organic flour. Keep kneading until it is no longer sticky. You want your dough to be sticking to itself, not your fingers. So, keep adding flour and keep kneading until that happens.
Form the dough into a loaf shape. Cover with a towel and let sit on the counter for 20 mins (or on top of the preheating oven if your kitchen is cold). This is the time to set the oven to 400 degrees.
After 20 mins., cut slits in the top of the dough and bake for 16-20 mins.
Variations can be made by adding garlic and oregano, or cinnamon and raisins, or whatever you dream up!
1/4 cup simple syrup (equal parts sugar and water boiled together until sugar melts)
2 limes, juiced
12 fresh mint leaves, plus mint sprigs for garnish
4 ounces white rum
2 cups crushed ice
Combine simple syrup, lime juice and mint leaves in a blender and blend until combined. Add the rum and crushed ice and blend until frothy. Pour into 2 rocks glasses and garnish with mint sprigs.
4 pork chops (I used boneless)
Salt and pepper to taste
2 tablespoons butter
1 peach washed and cut into slices
1/2 cup walnuts, chopped in half
1 tablespoon fresh rosemary leaves
2 -3 sprigs of thyme
2 tablespoons brown sugar
Season the chops with salt and pepper to taste. Reserve.
In a skillet over medium heat melt butter. Add peach slices and cook until lightly browned on both sides, about 2 minutes. Remove from pan and place on a plate.
In the same skillet cook the chops on both sides until golden brown, about 5 minutes.
Place peaches, walnuts, rosemary and thyme over the chops. Sprinkle with brown sugar. Cover and cook for 3-4 minutes.
3 c. heavy cream
1 14-oz. can sweetened condensed milk
1 tsp. pure vanilla extract
Green, blue, and purple food coloring
Sprinkles, for topping (optional)
In a large bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, beat heavy cream until medium peaks form.
Fold in sweetened condensed milk and vanilla until totally combined, then divide mixture among five bowls.
Add a different color food coloring to each bowl (we used different amounts of green, blue, and purple) and stir until combined.
Layer dollops of the colors in a 9″-x-5″ loaf pan until you run out of the mixture.
Run a knife through the mixture to swirl the colors 3 or 4 times and then smooth top.
Top with sprinkles (if using) and freeze until firm, 5 hours.
Remove from freezer and let soften, 5 to 10 minutes, then scoop and serve.
12 oz. small cauliflower florets
1 tbsp. extra-virgin olive oil
BBQ Chickpea “Nuts”
2 ripe avocados
2 tbsp. lemon juice
4 flatbreads or pocketless pitas, toasted
2 tbsp. roasted salted pepitas
Hot sauce, for serving
On a large rimmed baking sheet, toss cauliflower with olive oil and 1/4 teaspoon salt; roast in 425 degree F oven for 25 minutes along with one-fourth recipe BBQ Chickpea “Nuts.”
Mash avocados with lemon juice and pinch salt; spread all over flatbreads. Top with roasted cauliflower, chickpeas and pepitas. Serve with drizzle of hot sauce.
6 ounces whole-wheat flour (about 1 1/2 cups)
1/4 cup wheat bran
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
2 tablespoons unsalted butter
1 cup plain low-fat yogurt
1/2 cup packed light brown sugar
1 teaspoon vanilla extract
1 medium ripe banana, mashed (about 1/2 cup)
1 large egg
1/2 cup dried cranberries
1/2 cup chopped unsalted pistachios
1 1/2 teaspoons grated orange rind
1/4 cup fresh orange juice Cooking spray