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Almond Butter Cookies

    • 113 grams (½ cup) unsalted butter

    • 250 grams (1 cup) creamy almond butter

    • 100 grams (½ cup) sugar

    • 100 grams (½ cup) light brown sugar

    • 2 eggs

    • ¼ tsp almond extract

    • ¾ tsp baking soda

    • 180 grams (1 ½ cups) flour

    • 50 grams (½ cup) almond flour

    • 1 tbsp milk powder

    • ¼ tsp salt (omit if using salted butter or salted almond butter)

    • ½ cup demerara sugar

    • 2-3 full chocolate bars of your choice

    1. Preheat the oven to 325 °F (165 °C)

    2. Make sure all ingredients are at room temperature.

    3. In a bowl, sift the flour and the baking soda. Add the milk powder and almond flour and combine. Set aside.

    4. Cream together butter and sugar until smooth.

    5. Add the almond butter followed by the almond extract and one egg at a time until all incorporated.

    6. Add the dry ingredients into the almond butter mixture and mix until just combined.

    7. Portion each cookie into about 2 tbsp balls (a bit smaller than a golf ball) and roll in the demerara sugar.

    8. Place on baking sheet lined with parchment paper and refrigerate for about an hour.

    9. Bake for 14-16 minutes or until lightly browned.

    10. Remove from the oven and immediately press a piece (however big you like) of a chocolate bar into each hot cookie.

    Chef’s note: I generally use a high- quality (such as Lindt, Godiva, etc.) chocolate bar with almonds. In additional to the demerara sugar, you could also roll in finely chopped almonds.

Chocolate Orange Tiramisu

  • Mascarpone Cream:

    • 100 grams egg white (2-3 large eggs)

    • 100 grams egg yolk (3-4 large eggs)

    • 1 cup (200 grams) sugar, divided

    • Zest of 1 orange (optional)

    • ¼ cup (25 grams) cocoa, sifted

    • 1 ¾ cup (400 grams) good quality mascarpone

    Ladyfingers:

    • ¾ cup (180 ml) fresh squeezed orange juice

    • ¼ cup (60 ml) Grand Marnier

    • 25-30 Ladyfingers

    For serving:

    • Terry'sChocolate Orange

  • Mascarpone Cream:

    1. Make sure all ingredients are at room temperature.

    2. Separate the eggs from the yolks.

    3. With either your stand mixer or beaters, whip the egg whites with half of the sugar (100 grams) to stiff peaks. Set aside.

    4. In another bowl, beat the egg yolks with the other half of sugar (100 grams) until light in color, smooth and ribbony. It will be about tripled in size.

    5. To your egg yolk mixture, add in the mascarpone, orange zest, and coco powder. Beat for another minute or so until all incorporated. If you prefer your dessert to be more chocolatey and less orangey, omit the orange zest.

    6. Gently fold in your egg whites to your mascarpone mixture and set aside.

    Ladyfingers and Layering:

    1. Grab your serving dish. This recipe is based on using a 9x9 casserole dish but feel free to adjust your layering to the pan of your choosing (see my Instagram video for using a trifle dish).

    2. Combine the orange juice and the Grand Marnier (“grandma” as we used to call it in college).

    3. Dip each ladyfinger quickly (literally 1 second) into the orange juice mixer. In a 9x9 casserole dish (or whatever dish you’ve decided to use) arrange a layer of ladyfingers on the bottom.

    4. Add half your mascarpone cream mixture on top of the ladyfingers. Repeat with another layer of ladyfingers and mascarpone mixture.

    5. Cover with saran wrap and place in the refrigerator for a couple of hours to set or ideally, overnight.

    6. To serve, grate a generous amount of Terry'sChocolate Orange (using a microplane) over the top of your set tiramisu.

    Chef’s notes: Be quick dunking the ladyfingers. If they soak up too much liquid, the dessert will be a bit runny. If you can find Terry'sChocolate Orange Minis, place one on each portion as a garnish. It looks super cute!

Grapefruit Pie

    • 3 cups (or 2 cups crumbs) vanilla wafers

    • 6 tbsp butter, melted

    • Pinch of salt

    • 3 large egg yolks

    • 1 can sweetened condensed milk

    • Zest of 2 grapefruits (save a pinch for the whip cream)

    • 1 cup fresh grapefruit juice

    • Pinch of salt

    1. Heat oven to 350°F / 175°C

    2. In either a blender or food processor, add the wafer cookies and blend to fine crumbs (you will need about 2 cups for the crust).

    3. Combine the butter, cookies crumbs, and a pinch of salt so it looks like wet sand.

    4. In a 9-inch spring form tart pan or similar, press the crust evenly and about halfway up the side.

    5. Bake for about 8 – 10 minutes or until set.

    6. While the pie crust is baking, combine the egg yolk, condensed milk, grapefruit zest (save a pinch for the whip cream), grapefruit juice, and a pinch of salt.

    7. Add the mixture to the pie crust and bake for 15 - 20 minutes until just set.

    8. Cool completely and then cover and refrigerate until cold.

    • 1 cup heavy cream

    • 1 tbsp powdered sugar

    • 1/4 cup toasted macadamia nuts, rough chop

    Directions:

    1. Before serving whip the cream with the powdered sugar and the pinch of grapefruit zest until you get stiff peaks.

    2. Top the cold pie with whip cream and toasted macadamia nuts.

Brown Butter Hummingbird Bars

  • Toasted Pecans:

    • 200 grams (2 cups) pecans, whole

    Brown Butter:

    • 290 grams (1 and ¼ cup) unsalted butter

    Batter:

    • 250 grams (2 cups) flour

    • 1 tsp cinnamon

    • 150 grams (1 ¼ cups) brown sugar

    • 50 grams (¼ cup) sugar

    • 1 ½ tsp baking powder

    • ¾ tsp salt

    • 2 eggs + 1 egg yolk

    • 2 tsp vanilla extract or vanilla paste

    • ¼ cup pineapple juice

    • 220 grams (1 cup) VERY ripe bananas

    • 220 grams (1 cup) pineapple (canned), chopped

    Cream Cheese Frosting:

    • 1 block (8 oz.) cream cheese (using the block cream cheese), room temperature

    • 56 grams (1/4 cup) sour cream, room temperature

    • 56 grams (1/4 cup) butter, room temperature

    • ¼ tsp almond extract

    • ¼ tsp allspice

    • 60 grams (1/2 cup) powdered sugar

    • Pinch of salt

  • Toasted Pecans:

    1. Preheat your oven to 300 °F (150 °C). Spread the pecan on a baking sheet and toast until fragrant, 15-20 minutes. Once cool enough to handle, chop up the pecans and set aside. Increase the temperature of your over to 350°F (175°C).

    Brown Butter:

    1. Melt the butter in a saucepan over medium heat. Continue to let the butter cook, swirling it every so often to ensure even cooking, until it turns caramel in color and the solids on the bottom are dark brown. This will take about 10 minutes or so. Working quickly, so the butter doesn’t continue to cook, pour 227 grams (1 cup) of the butter into your mixing bowl and let cool to room temperature.

    Batter:

    1. Prepare a 9x13 inch pan with parchment paper hanging about an inch over the sides, so it is easy to remove from the pan.

    2. In a small bowl, combine the flour and cinnamon and set aside.

    3. Once the butter has cooled, add the sugar and mix on medium to combine.

    4. Decrease the speed to low and add in the baking powder and salt. Followed by the eggs, vanilla, and pineapple juice.

    5. Add in the flour mixture and once incorporated, add in the bananas and pineapple and mix just until combined. Try not to overmix.

    6. Fold in ½ of the toasted pecans.

    7. Add the batter to the pan and bake for 20-25 minutes or until a toothpick comes out clean.

    Cream Cheese Frosting:

    1. With a hand mixer, combine the cream cheese, sour cream, butter, almond extract, allspice, sugar, and a pinch of salt until nice and smooth.

    1. Once the bars are cooled, top with the frosting and the rest of the pecans. Slice the bars and serve at room temperature.

    2. Store and leftovers in the fridge.

Nectarine and Blueberry Clafouti

  • Clafouti:

    • ½ stick (4 tbsp) butter

    • 4 nectarines (450-500 grams), sliced

    • 1 cup blueberries (135 grams)

    • ½ cup (100 grams) brown sugar

    • ½ cup (100 grams) sugar

    • 4 large eggs (roughly 200 grams)

    • 1 1/2 cups whole milk 

    • 1 cup (120 grams) flour, sifted

    • ½ tsp salt

    • ½ tsp almond extract

    Whipped Ricotta:

    • 1 container (15 oz.) whole milk ricotta

    • 3 tbsp powdered sugar

    • Zest of 1 lemon

  • Clafouti:

    1. Preheat your oven to 375 °F (190 °C).

    2. Melt the butter in a small saucepan over medium heat. Continue to let the butter cook, swirling it every so often to ensure even cooking, until it turns caramel in color and the solids on the bottom are dark brown. This will take about 10 minutes or so. Working quickly, so the butter doesn’t continue to cook, pour the browned butter into your baking dish (I used a 13 in x 9 in. oval dish) letting it evenly cover the bottom. In addition, smear another tablespoon of room temperature butter on the sides of the dish.

    3. Place your sliced nectarines on top of the brown butter followed by evenly sprinkling the blueberries between and on top of the nectarines.

    4. In a blender, combine the sugar, eggs, milk, salt, and almond extract. Once blended, add the flour and give it another blend until everything is combined evenly.

    5. Pour over the nectarines and blueberries and bake for 25-30 minutes until set in the middle (you may need to bake longer if you are using a shorter baking dish).

    Whipped Ricotta:

    1. While the clafouti bakes, combine the ricotta, powdered sugar, and lemon zest in a mixing bowl and using either a hand mixer or a stand mixer with a whisk attachment beat for 5 minutes until smooth and fluffy. 

    2. Serve the clafouti with a dollop of the whipped ricotta.

Peach Melba Donut Bread Pudding

  • Basil Whip Cream, Crispy Prosciutto, and Raspberry Coulis:

    • 2 cups heavy cream

    • 2 cups basil leaves (roughly 40 grams)

    • 2 tbsp powder sugar

    • 2 oz. (55 grams) prosciutto, chopped

    • 2 cups (500 grams) fresh or frozen raspberries

    • ½ cup sugar

    • Juice of ½ lemon

    Peach Pudding:

    • 4 large peaches (about 2 lbs.), peeled

    • ¾ cup milk

    • 2 large eggs

    • ¾ heavy cream

    • ¾ cup sugar (see chef’s note)

    • 2 tsp vanilla extract

    • 8-10 (950 grams) stale cake donuts (see chef’s note)

    • 2 tbsp demerara sugar

    • 1 tbsp butter

  • Basil Whip Cream, Crispy Prosciutto, and Raspberry Coulis:

    1. Heat the heavy cream over low heat.

    2. Once it comes to a simmer, shut off the heat and stir in all your basil leaves to combine.

    3. Allow to sit and come to room temperature and then let the mixture steep in the fridge for 2 or 3 hours.

    4. Remove from the fridge and put thru a sieve to remove the basil leaves.

    5. Whip however you normally make whip cream

    6. Set aside in the refrigerator until ready to use.

    7. For the prosciutto, cook over low heat until the fat is rendered out and it turns nice and crispy. Transfer to a paper towel to drain the excess grease.

    8. Over medium low heat, add your raspberries to a saucepan along with the ½ cup of sugar and the juice of half a lemon.

    9. Simmer until the raspberries have soften and the sauce has thickened – 15 -20 minutes.

    10. Pour the mixture through a fine mesh sieve (sitting on top of a bowl), pressing all the seeds down with a spatula.

    11. Discard the seeds and set the coulis aside.

    Peach Pudding:

    1. Preheat oven to 350 °F (176°C).

    2. Butter a 9x13 in. baking dish or something similar. I use an oval dish about the same size.

    3. Peal the peaches. The easiest way to peal peaches is to make two slices crosswise on the bottom of the peach and pop them in boiling water for 30 seconds to a minute and then into an ice bath.

    4. Remove the flesh of one of the peaches and cut into even slices. Set aside.

    5. Remove the flesh of the other three peaches (discarding the seeds) and place in a blender along with the eggs and milk. Give it a buzz for 20-30 seconds.

    6. In a medium sized bowl, combine the contents from the blender with the heavy cream, vanilla, and sugar (see chef’s note).

    7. Rip your donuts (see chef’s note) into smaller chunks and add into your custard mixture. Give it a good stir and pop into your prepared dish.

    8. Let it sit for at least an hour (more is better) so the donuts can absorb the liquid. You can also make this ahead of time and place in the fridge overnight.

    9. Once you are ready to cook the peach pudding, top evenly with the sliced peaches, then the cooked prosciutto, and finally an even sprinkle of the demerara sugar.

    10. Cook uncovered for 45 – 60 minutes or until the custard is set and the donuts have crisped up a bit on top.

    Chef’s note: You may want to adjust the sugar depending on what sort of donuts you use. I made and used these sourdough donuts from King Arthur, which are probably not as sweet as donuts you’d get at the store. Trust your palate and tweak according to how sweet you like your dessert.

    1. To assemble, place some of your raspberry coulis on the bottom of your dessert dish.

    2. Place the peach pudding on top and garnish with your whip cream, prosciutto, and a small basil leave.

Puppy Chow

    • 200 grams semisweet chocolate chips

    • 100 grams butterscotch chips

    • 130 grams creamy peanut butter

    • 2 tbsp unsalted butter

    • 300 grams Chex (corn or rice) cereal

    • 250 grams icing sugar

    1. Combine the chocolate chips, butterscotch chips, peanut butter, and butter in glass bowl and melt together in either the microwave or a double boiler.

    2. In a resealable bag, add the Chex cereal and pour the melted chocolate mixture over it. Seal the bag and give it a good toss so all the cereal is coated.

    3. Place in the fridge for 15-20 minutes to cool.

    4. Once cooled, add in the icing sugar and give it a good (gentle) toss around so each piece is well coated.

    Chef’s note: If you add the icing sugar when the cereal mixture is hot, it will melt the icing sugar and you won’t get that nice white powder look. Salt to taste and set aside.

Scotcheroos

    • 2 oz. (½ stick) unsalted butter

    • ½ cup (4.5 oz.) creamy peanut butter

    • ½ cup (3.5 oz.) butterscotch chips

    • 10 oz bag of marshmallows

    • 7 cups puffed rice

    • 12 oz. milk chocolate

    1. Line a 9x13 size baking pan with parchment paper

    2. Melt together the butter and marshmallows in a large heavy bottom pan over low heat.

    3. Add in the peanut butter and butterscotch chips. Stir continuously until all melted together.

    4. Take off the heat and stir in the puffed rice.

    5. Transfer mixture to the baking dish and evenly distribute. Be careful, it might be a little hot!

    6. Melt chocolate in the microwave or over a double boiler.

    7. Spread melted chocolate over the top and place in a cool place until set.

    Chef’s note: make it easy on yourself and wet your hands or use a bit of parchment paper when forming in the pan.

Strawberry Shortcake Bread Pudding

  • Biscuit Bread Pudding:

    • 500 grams day old biscuits (or you could use scones)

    • 1 cup whole milk

    • 1 cup heavy cream

    • 2 tsp vanilla paste (or more!)

    • 3 eggs

    • 1 cup sugar

    • 1 tbsp butter

    Strawberries:

    • 1 quart (roughly 500 grams) fresh strawberries, sliced

    • 2 tbsp sugar

    • 10-20 fresh basil leaves, torn

    For serving:

    • Fresh whip cream

  • Biscuit Bread Pudding:

    1. Preheat oven to 350 °F (176°C).

    2. Butter your baking dish (ideally at least a 9 x 9 inch dish or something similar). 

    3. Whisk together the milk, cream, vanilla paste, eggs, and sugar.

    4. Tear apart the biscuits and place them into your baking dish.

    5. Carefully pour your cream mixture over the biscuits and push the biscuits into the cream mixture to help it soak in. Cover with cling wrap and place in the fridge for a couple hours or overnight so the biscuits can absorb all the liquid.

    6. When you are ready to bake, preheat your oven to 350 °F (176°C). Bake for 25-35 minutes or until the pudding is set. If your biscuits start to burn on the top prior to being set, just cover gently with some foil.

    7. Let the pudding rest for an hour prior to serving. I prefer to serve it slightly warm or at room temperature.

    Strawberries:

    1. While your pudding is baking, toss the sliced strawberries with the sugar and the basil in a bowl. Let the strawberries macerate for about 30 minutes.

    • Fresh whip cream

    1. Using electric beaters or the whisk hook on your stand mixer, beat 1 cup of heavy cream with 2-3 tbsp powdered sugar and 1 tsp vanilla bean paste to soft peaks.

    2. Spoon our your desired amount of pudding in a bowl, top with the strawberries and a gigantic dollop of whip cream.

Strawberries, Figs, Balsamic, and Pretzel Sundae

  • Strawberry, Fig, Basil, Balsamic:

    • 1 container strawberries (8 oz./250 grams), cut into fourths

    • 4 large figs, cut into about the same size as the strawberries

    • 4-5 fresh basil leaves, torn or julienne

    • ¼ cup balsamic vinegar

    • 2 tbsp sugar

    Candied Pretzels:

    • 1 ½ cups (after crushing them into small pieces) unsalted pretzels

    • ¼ cup unsalted butter

    • ¼ tsp salt (omit if using salted pretzel)

    • ¼ cup brown sugar, packed

    1. In a bowl, combine the strawberries, figs, balsamic vinegar, sugar, and basil. Give it a gentle mix and let macerate for at least 30 minutes.

    2. Preheat the oven to 350 °F (176 °C)

    3. In a small saucepan over medium low heat, melt the butter and stir in the brown sugar and salt. Once bubbling, cook for a minute or two.

    4. Once you’ve crushed the pretzels, toss them in the butter and sugar mixture. Place evenly on a baking sheet and cook for about 10-12 minutes. Remove from the oven and let cool.

    • Vanilla ice cream

    • Fresh cracked pepper

    Directions:

    1. To assemble, place a giant scoop of vanilla ice cream in a bowl, top with the strawberry, fig mixture and a copious amount of candied pretzels.

    2. Finish it with a couple nice cracks of fresh pepper.

Thanksgiving Pavlova

  • Chocolate Pavlova:

    • 5 egg whites, room temperature (use the egg yolks for frozen custard)

    • 200 grams (1 cup) caster sugar

    • 1 tsp white distilled vinegar

    • 20 grams (about 3 tbsp) cocoa powder, sifted

    • 60 grams semi-sweet chocolate (I used Lindt 70% cocoa), finely chopped

    Pumpkin Mousse:

    • 1 can (425 grams) pumpkin puree

    • 225 grams cream cheese temperature, room temperature

    • 30 grams goat cheese, room temperature

    • ¾ tsp pumpkin pie spice

    • 50 grams brown sugar

    • 175 grams (3/4 cup) whipping cream

    • 1 tsp vanilla bean paste

    • 1 tbsp powdered sugar

  • Chocolate Pavlova:

    1. Preheat the oven to 350 °F / 175 °C and line a sheet pan with parchment paper.

    2. Beat the eggs until soft peaks form. Then start adding the caster sugar a tablespoon at a time, waiting until each round of sugar is incorporated before adding more. Once all the sugar is dissolved, add in the vinegar.

    3. Continue to whip on medium high until shiny stiff peaks form. This whole process should take about 10 minutes of whipping in a stand mixer.

    4. Fold in the cocoa powder and chopped chocolate.

    5. Spread the meringue onto your lined sheet pan in a circle with a diameter of about 7 inches or so.

    6. Place in the preheated oven and immediately turn the temperature down to 300 °F / 150 °C.

    7. Cook for 50 – 60 minutes or until it looks crispy around the edges and dry and firm to the touch. Turn off the oven and allow the Pavlova to cool in the oven. Please note, cocoa powder has a small amount of fat in it and thus it will not hold its shape (and will come out a bit flat) as opposed to a regular pavlova.

    Pumpkin Mousse:

    1. A majority of the moisture will need to be cooked out of the pumpkin puree. Over medium heat, cook the pumpkin in a sauté pan until it is reduced to about 260 grams (about 1 cup). You will need to babysit it a bit by moving it around frequently to prevent scorching. The pumpkin will look darker in color and start to stick to the side of the pan when it is nearly done. Place into a mixing bowl to cool.

    2. To the cooled pumpkin, add the cream cheese, goat cheese, pumpkin pie spice, brown sugar, a pinch of salt, and blend together until smooth.

    3. Place in the fridge to firm up.

    4. In a cold bowl, beat your whipping cream, vanilla bean paste, and powdered sugar until stiff peaks form.

    5. Fold your whip cream mixture into your pumpkin mixture. Cover and place back in the fridge until ready to put the Pavlova together.

    • 30-40 grams hazelnuts, toasted and rough chop

    • 6-8 oranges (or blood oranges if you want a pop of color), suprème cut

    Directions:

    1. Place your suprèmed oranges in a colander over a bowl and place in the fridge for a bit to drain off some of the liquid. It is not ideal to have a nice light mousse topped with super wet oranges.

    2. Gently place your cooled pavlova on your serving dish.

    3. Top with your pumpkin mousse followed by the suprèmed oranges.

    4. Sprinkle the hazelnuts on top.

Tropical (Meets the Midwest) Mocktail / Punch

    • ½ cup fresh lime juice

    • ½ cup simple syrup

    • Flesh of 1 medium ripe mango (250 grams after peeling)

    • 3 cups water

    • 6-8 mint leaves

    • 1 tbsp sugar

    • Flesh of 2 passion fruit

    • Rainbow sherbet

    1. Blend the lime juice, simple syrup, mango, and water.

    2. In your serving pitcher, muddle the sugar and the mint to break up the mint a bit and help it release its flavor.

    3. Pour your blended mixture thru a sieve into your serving pitcher.

    4. Add in the flesh of the passion fruit and mix to combine.

    5. To serve, pour your desired amount in a glass over ice and garnish with a scoop of rainbow sherbet.

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