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Apricot Bourbon Butter

I have been making this Apricot Bourbon Butter for over 20 years 👩🏻‍🍳 I like to change it up with Brandy sometimes but I kid you not: it’s always a Holiday favourite and my friends love it. It’s making an appearance today.

Try it; let me know 💋

🥃 1/2 Bourbon @bulleit @bulleitwhiskey
🥃 3 1/2 sticks of unsalted butter
🥃 1 cup chopped dry apricots
🥃 2 tbsp brown sugar
🥃 2 tsp salt

1. Chop you apricots and let them soak in the Bourbon for 30-60 min.

2. Transfer them to a small pot. Add brown sugar and salt and mix well. FLAMBÉ 🔥 shaking it. Once fire subsides, let cool.

3. Mix the apricots with the butter in a food processor until nice and creamy.

Enjoy with warm bread. Lasts 2 weeks in the fridge but believe there will be none left 😉

Ohh my Cherry Pie!

Ohh my Cherry Pie 🥧

What better way to commemorate the Summer Solstice then to indulge in a beautiful and rustic Cherry Pie?

I make one every year during this time.. it’s simple.. just make sure you’ve got a cherry picker 😅

🥧The Dough🥧

🥧 2 1/2 cups all purpose flour
🥧 2 sticks unsalted butter, cold
🥧 zest of 1/2 lemon
🥧 2 tbsp sugar
🥧 7 tbsp cold water
🥧 Pinch of salt
🥧 note: I like to double it so make more 😉

1. In a food processor, pulse all ingredients minus the water. Then add tbsp by tbsp. When almost combined, removed and create a ball. Do not over maneuver it you don’t want to melt the butter. Flatten the disks and cut In half. Cover with wrap and place in fridge for 30 min.

🍒Cherry Filling🍒

🍒 7 cups pitted cherries
🍒 zest of 1/2 lemon + juice of 2 lemons
🍒 1 tbsp pure vanilla extract
🍒 5 tbsp tapioca flour (or corn starch)
🍒 3/4 cups of coconut sugar (or regular)

1. Combine together with the cherries until dissolved and set aside.

2. Preheat oven to 400. Butter your baking dish, unravel half your dough and place in your dish. Prick the dough with a fork evenly.

3. Add cherry mixture. Then unravel other dough, and make crisscrosses. Seal the edges with a fork.

4. Beat one egg with a little milk, paint the edges and sprinkle with granulated sugar.

5. Bake at 400 for 20 min; then lower to 350 and bake for another 50 min. Let cool before ⁣serving.

Pumpkin Olive Oil Cake

Ingredients:

1 Cup Flour

1 Cup Pumpkin Purée @e.d.smithfoods

1/2 Cup Olive Oil

1/4 Cup Maple Syrup

1 tsp vanilla extract

2 large eggs, room temperature

3/4 cup coconut sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp cinnamon @simplyorganicfoods

1/2 tsp ginger @simplyorganicfoods

1 tsp grated nutmeg

1/2 tsp salt

Instructions:

1. Preheat oven at 350. Spray 8inch pan and set aside.

2. In a large bowl, whisk the flower, baking soda, baking powder, spices & salt. Set aside.

3. In a medium bowl, add the oil, coconut sugar, maple syrup, eggs, vanilla & pumpkin purée and mix till well combined.

4. Pour dry ingredients in pumpkin mixture in 3 folds ensuring between beats there are no clumps and it runs smooth.

5. Pour batter in pan, settle it and bake for 35-40 min. Let cook completely before removing & serving.

Add frosting to make it even more special

Banana Maple Pecan Bunt Cake

Ingredients:

2 1/2 cups flour

1/3 cup extra virgin olive oil

3-4 cups almond milk

3/4 cups sugar

1/2 cup coconut sugar

1/3 cup maple syrup

1 Tbsp vanilla extract
1 Tbsp baking powder
1 Tbsp baking soda

3 eggs

2 large mashed bananas

Preheat oven at 425 degrees
In a large bowl, whisk the flower, baking soda, baking powder, salt and cinnamon.
In a medium bowl, whisk together the oil, the sugar and coconut sugar, eggs, milk, maple syrup, vanilla and banana’s until well combined.
Add wet ingredients slowly to dry ingredients with a wooden spoon until well combined.
Grease your pan. Pour batter then sprinkle but of choice. (You can pour half inside if you wish)
Bake 5 min and then reduced heat to 375 for 25 min or until a toothpick in centre comes out clean.

My Mom’s Baked Apples

Ingredients
1 Tbsp Organic Honey
A dash – about 1 tsp of cinnamon
1 tsp of ghee butter
A little coarse sea salt
1 Tbsp crushed walnuts (or use any nuts you have on hand)

How To:

1. Preheat oven to 350 degrees
2. Carve the heart of the apple out. Use a tool, the one used for pumpkin carving works best. Create a
hallow.

3. Stuff the apples and place them in baking dish.
4. Add about ¼ cup boiling water at the bottom.
5. Timing is everything along with the oven you use. Start by backing at 30min and check them. From
there add 15min at a time. Once they are shrivelled and turned in a little at the top, they are done. (it
is ok if they end up unraveling, but I prefer the lather).
6. Serve them alone or with crème fraiche or ice cream.
Growing up, this was a staple in my house. My mother was not a baker but these, she made on repeat. I have
added some extra flavor to them over the years but please go ahead and have them on their own. They are a
great treat, healthy and super nutrient. You can have them for breakfast with a side or again, save it for a
healthy desert.

Maple Banana Bunt Cake

I have modified this recipe to a heathier version during covid because like many other, the comfort food was
becoming a little too comforting. This version I created is light and moist and for some reason, it really does soothe
the soul during a rainy day. You can also opt to make muffins with them, adapt as you wish.

Ingredients:

2 ½ Cups All purpose flour
½ Cup Coconut Sugar
1 Tbsp Baking Powder
1 Tbsp Baking Soda
1 tsp salt
1 tsp cinnamon
2 Large Ripe Banana’s
3 eggs
¾ Cups Almond Milk
1/3 Cup Extra Virgin Olive Oil
1/3 Cup Maple Syrup
1 Tbsp Vanilla Extract
About ¾ Cups of chopped Walnuts or any nuts of choice

How To:
1. Preheat oven to 425. Grease your baking dish and add a little flower all around to avoid sticking.
2. In a medium bowl, whisk the flour, baking soda, baking powder, salt & cinnamon.
3. In a blender, add the banana’s, olive oil, coconut sugar, eggs, maple syrup, vanilla extract and almond
milk. Blend until smooth.
4. Add in 3 steps the dry ingredients and blend until smooth and creamy.
5. Pour your bather in the baking dish and sprinkle the nuts on top.
6. Bake for 5 minutes, then reduce heat to 375 and bake for 40 minutes or until a toothpick comes out
clean from the center
7. Let cool completely before removing from its case.

Grand-Marnier & Orange Caramelized Walnuts

Ingredients:
7 Cups Walnuts
1 ½ Cups Grand-Marnier
2 Oranges
Peel of ½ Orange, slivered
1 Cup Sugar
1 Cup Water

How To:

1. In a large bowl, add your walnuts and cover with water. Then add the juice one 1 orange and throw the orange in the water, followed by 1 Cup Gran Marnier. Let soak for 2 hours.

2. Rinse and pat try. Lather in your serving dish.

3. Sliver the skin of ½ the orange, julienne style. Ensure to remove the white part as it is bitter. Then peel the orange using a knife all around and gently cut the meat of the orange in tiny triangles.

4. In a medium pan, add the sugar and water on medium low heat and bring to a boil. Boil for 10-15 minutes or until the sugar caramelizes and turns golden brown. This is a slow process and you need to monitor it.

5. In the meantime, add the julienned orange peel and oranges slices to the walnuts and mix well.

6. Once the sugar is golden and caramelized, transfer it to the walnut mixture. Stir and ensure it is well distributed. Then add the remaining ½ of Grand Marnier over the walnuts.

7. Let it rest a few hours before serving. Ensure to stir every so often. The longer it rests, the more flavor it gathers.

My Father made this every holiday growing up. And once in a while, we simply asked for it because it was so comforting and delicious, everyone loved it. Make this early on during the Holidays, it lasts the whole week and gets better as the days go by. No need to refrigerate. You will be surprised at how devastatingly delicious this recipe is.

Enjoy xo

Chocolate Soufflé infused with Grand-Marnier & Orange

*Makes 4 1 Cup Ramekins
Ingredients
7 ounces bitter-sweet chocolate
7 Tbsp Unsalted Butter
¼ Cup Grand-Marnier
½ an Orange
3 Eggs
½ Cup Sugar2
2 Tbsp Flour
A small pinch of coarse sea salt
Crème Fraîche for serving

How To:

1. Preheat oven to 400.

2. In a medium saucepan, bring about ½ inch of water to a simmer. Chop your chocolate and butter
and place in a heat proof bowl (Bain-Marie) and set it over the saucepan. Stir with a baking spatula.
Lower heat if you have to; you want to ensure you are not cooking the chocolate.

3. Once the Chocolate and Butter is almost melted, add the Grand Marnier and the coarse sea salt and
continue stirring until well combined and nice and shiny. Remove from heat and set aside.

4. In a small bowl, whisk the sugar, flour, eggs and mix well until well combined and there are no
clumps.

5. Delicately mix the egg mixture in the chocolate. Go in batches and mix well in between. Work fast
you do not want to cook the eggs. It will almost have a pudding consistency.
6. On a baking sheet, place your ramekins and fill with the chocolate batter.

7. Once the ramekins are all filled, slide small orange wedges (make a nice triangle) and place in the
center.

8. Bake for 12 minutes and they are ready. Serve with crème fraiche or ice cream.

Struffoli di Filomena

I grew up sitting on the counter watching my Father make these. When I would go to Italy for
Christmas (which was often), I watched her and helped. It is the one Dessert that warms my heart, even though it takes time and patience.
Sometimes, I like to add lemon & Orange juice (that’s my little twist – and I don’t always put sugar in the honey!)

Ingredients:

Serves 8-12

Struffoli:
500 gr Flour
2 Tbsp Sugar
1 Tbsp Grand-Marnier
5 Eggs
5 Tbsp Extra Virgin Olive Oil + 1 ½ Lt for frying
1 Tbsp pure Vanilla – beans or extract
1 Tsp Baking Powder
1 tsp salt
Zest of 1 Tangerine

Honey:
500 gr pure Honey (any flavor works very well)
Juice of 1 Tangerine
Julienne strips of 1 Tangerine
Julienne strips of 1 Lemon
2 Tbsp Sugar
1 stick cinnamon (optional)

We’ll take it by Phases; here is what you need for the 4 Phases.

Phase 1: The Dough

1. In a large bowl, combine all the dry ingredients and make it hollow in the middle. Add the eggs in the middle and with your hands, start mixing it all in until well combined. Then massage and knead thethough on a clean surface until it is all combined.

Phase 2: The Dough Prep

1. Lay a large cloth next to you. Start cutting little chunks of the dough and with the help of your hands, create long strips by rolling them out.
2. Cut little pieces (about ½ inch) and springle with flour to avoid sticking. Place on the towel & repeat untill they are all made.

Phase 3: We Fry
1. In a large saucepan, add the olive oil on medium high. Start by placing one struffoli; once it comes up and you see tiny bubbles, the oil is ready. Start adding by cup batches (take a goblet spoon and that’s your target size per batch)
2. Each batch will go quick – about 30-40 seconds each. I like to play around with this so that they all come in different shades (looks pretty).

Phase 4: Honey
1. In a large saucepan on medium high, add the honey and all its ingredients, once it starts bubbling, start stirring and monitor it. This will take about 5-8 minutes. You will see it pulling (resisting) on the edges. Add the Struffoli in and mix for another 2-3 minutes until well combined. Place them in a festive dish and enjoy for a few days.

Pumpkin Amaretto Chia Seed Pudding

I absolutely love chia seed pudding & if you haven’t noticed, I also adore pumpkin. This is loaded with
healthy protein & fats, not to mention the antioxidants & adaptogens, if you choose to add the Maca (it is
ok if you don’t). You can opt for “light” coconut milk but I prefer the full fat content for the added benefits.

Ingredients
2 Cups (1 can) Cha’s Organic Coconut Milk
(If you like it more liquified, feel free to add ½ cup more & assess as you go)
1 Cup Pumpkin Puree. (I like E.D Smithfoods – it is clean)
¾ Cups Chia Seeds (I used Prana)
2 Tbsp Maple Syrup (you can add more, I prefer it less sweet)
1 Tsp salt
1 Tsp Ceylon Cinnamon
1 Tbsp Almond Extract (from Simply Organics)
2 Whole Cloves (Optional – however, it does provide a nice compliment to the almond extract)

**Topping: I like pumpkin seeds, shredded coconut & berries (sky is the limit)

How To

1. In a blender, combine all ingredients, minus the Chia seeds.

2. Add Chia Seeds and blend until well combined. This is where you will notice if you want it more liquid. It will dense up real quick.

3. Scoops in 4 jars and refrigerate overnight. You can add the toppings in the AM if you prefer.

Enjoy!

Upside Down Lemon Cake

*Makes one 9-inch cake

Ingredients
1 ½ sticks unsalted butter, softened
¾ cups plus 2 Tbsp coconut sugar (you can opt for light brown sugar)
2 thin-skinned lemons, sliced paper-thin crosswise, seeds discarded (depending on the lemon, you may need a
third)
1 ½ cups all-purpose flour
2 tsp baking powder
¼ tsp salt
1 cup granulated sugar
1 tsp pure vanilla extract
2 large eggs, separated
¾ cup whole milk
¼ tsp cream of tartar
*optional: whipped cream to serve

How To:

1. Preheat oven at 350. Set a 9-inch non-stick cake pan over moderate heat. Add 4 Tbsp of the butter
and once melted, stir in the coconut sugar until dissolved (about 1 min). Remove from heat. Arrange
the lemon slices in the melted coconut sugar.

2. In a medium bowl, whisk the flour with the baking powder and salt. In a large bowl, with an electric
mixer, beat the remaining 8 Tbsp of butter with the granular sugar until light and fluffy. Beat in the
vanilla and the egg yolks, one at a time. At low speed, beat in the dry ingredients in 3 batches,
alternating with the milk.

3. In a stainless steel bowl, beat the egg whites with the cream of tartar at high speed until firm peaks
form. Fold one-third of the beaten whites into the batter, then fold in the rest. Scrape the batter into
the prepared pan and bake for about 30-40 min. (Toothpick comes out clean)

4. Let cool in the pan for 15-20 min, then invert into a plate. Serve warm or at room temperature.

Bourbon Pumpkin Pie

Makes one 9-inch cake

My Pie Dough:
2 ½ Cups all purpose flour
2 sticks unsalted cold butter
Zest of ½ lemon
2 Tbsp sugar
7 Tbsp cold water
Pinch of salt

This is my classic dough recipe. It may yield more. You can easily freeze it for another day. I also like to
double it as I like thicker crust.

Filling:
3 Large Eggs
1 15 ounce 100% Pure Canned Pumpkin
¼ Cups Sour Cream
2 Tbsp Bourbon
2 Tsp Vanilla Extract
1 Tsp ground cinnamon
½ Tsp Salt
¼ Tsp Ground Ginger
¼ Tsp Ground Nutmeg
1/4 Tsp Ground All Spice
¾ Cup Pure Maple Syrup
1 Cup Heavy Cream
3 Tbsp Granulated Sugar

Bourbon Spice Cream:
1 Container (About 1 Cup ½ ) of heavy cream OR 1 Container Miracle whip
1 Tsp All Spice
2 Shots Bourbon

How To:

Pie Dough:

1. In a food processor, pulse all the ingredients minus the water. Then add Tbsp by Tbsp. When almost
combined, remove and create a ball. Do not over-maneuver if don’t want to melt the butter. Flatten
the disk and cut in half. Cover with plastic wrap and place in refrigerator for 30 minutes.

2. Preheat oven at 400 degrees. Butter your baking dish and unravel your dough. Use a little flower to
avoid sticking and create a sphere. Unravel in your baking dish and spread nicely ensuring it is well in.
Do not fork as you have a liquid. (there is no pre-baking here)

*If this scares you; Purchase store bought and shine like a start “it’s ok”.

How To:

Filling:
1. In a large bowl, whisk the eggs, canned pumpkin, sour cream, vanilla, bourbon, and all the wonderful
spices.

2. In a small pan on medium high, bring the maple syrup to a simmer. Let if bubble gently for 2-3
minutes until it begins to thicken (stir constantly). This will bring out the caramel flavours. Remove
from heat and then slowly whisk in the heavy cream making sure to infuse air by stirring to avoid
curdling. The warmth from the syrup will do wonders to the cream.

3. Gently whisk the warm maple syrup cream in the pumpkin mixture. Make sure the filling become
silky and creamy. Pour it in your pre-baked pie crust and bake for 55-60 minutes. I recommend
shutting the oven and letting it sit 10-15 minutes with an open oven to allow it to cool naturally
(avoids cracking).

4. Refrigerating overnight is key; it allows it to set properly. When ready to serve, sprinkle with
granulated sugar and torch away (gently of course). You want it to be shiny and golden. Serve with
Bourbon spice cream.

5. For the bourbon spice cream, mix together until creamy.

Serve.

I am a sucker for Bourbon; I love it. Add Fall to the mix and Pumpkin and you had me at Hello.

La Torta Caprese

Ingredients:

8 ounces bitter-sweet chocolate
2 sticks (8 ounces) unsalted Butter + softened butter for the pan
5 large Eggs separated
1 Cup Sugar
1 ¾ Cups almond flour
2 tsp pure vanilla extract
A pinch of sea salt
Powdered sugar for dusting (at the end)

How To:

1. Preheat oven to 350 degrees.

3. In a medium bowl, beat the eggs white to a firm peak. Transfer to another bowl if you do not have
another mixer or hand mixer and do not flatten them.

4. In another larger bowl, beat the granulated sugar, egg yolks and vanilla until the mixture creamy
(about 2 minutes). Then add the chocolate mixture in batches of three, ensuring that in between each
round, it is all mixed and blended well.

5. Add the almond flour and salt and continue the process until it is nice and smooth.

6. Proceed to incorporate the egg whites in batches, folding them in. Do not flatten them or beat
them, fold gently (this takes some delicate time but very necessary).

7. Transfer to a 9-inch buttered baking dish, even it out, and bake for 40 min. Let cool completely
before removing from the pan and dust with powdered sugar as desired.