6-8 large strawberries, hulled - blended to make approx 140ml strawberry puree
6-8 tablespoons raw maple syrup or sweetener of choice
1 tablespoon vanilla extract
8 tablespoons coconut oil
80g cashew nuts, soaked for at least an hour or 80g cashew butter
2 tablespoons raw coconut flour


1. In a high powered blender, blitz the strawberries to create a puree. You should end up with approx 140ml - it doesn't have to be exact. Mix in the maple syrup and (optional) vanilla extract. Pour in the coconut oil and cashew butter (or cashew nuts, soaked and dried) and blend until a smooth milkshake-like mixture is formed. Add the coconut flour and blend again until thickened. Taste and adjust sweetness, if needed.
2. Spoon the mixture into a chocolate mold or ice cube tray and leave to set in the freezer for at least 30 minutes. When it's ready, the fudge should pop out of the mold without crumbling or sticking.
Keep in the freezer for up to a couple of months. Or keep in the fridge for a slightly softer texture for a few weeks. Enjoy!


Recipe by Aimee Ryan
Wallflower Girl




100g butter
30ml caster sugar
200g flour
120ml cold water


Cream butter and sugar in electric mixer. Add flour until it resembles breadcrumbs. Add cold water to form a dough. Cover with plastic wrap and let rest in the refrigerator for about 30 minutes.



1 x 410g tin of pears, drained
50g dark chocolate, chopped very finely
Chop pears finely and mix with chocolate 



10ml butter
55ml self-raising flour
25ml muscovado sugar
25ml ground almonds
24 fresh cherries
Icing sugar to sieve over the top of the tarts 


1. Heat oven to 180 ° C
2. Roll dough out thinly on a lightly floured surface.
3. Spray muffin tins or small quiche tins of 4cm in diameter with nonstick spray.
4. Use a 4cm cookie cutter and press out 24 circles. Feed pans with dough.
5. Spoon filling into pastry.



1. Rub butter and flour together until it resembles breadcrumbs. Add sugar and almonds and mix well.
2. Cover each tart with the mixture and press down slightly.
3. Bake in hot oven for about 20 minutes.
4. Remove and let cool.
5. For decoration sprinkle with icing sugar and add a cherry to the top of each tart.


Recipe by Regina Burton




2 1/2 cups whole wheat flour
2 teaspoons salt
2 tablespoons sugar
1/4 cup cold shortening
1 1/2 sticks cold butter, cut into small pieces
1/4 cup cold vodka
1/2 cup ice water



4 cups fresh blueberries
1 1/2 cups fresh diced rhubarb (from 2 to 3 stalks)
1/2 cup sugar
6 tablespoons cornstarch




1. In a large bowl mix together the flour, salt, and sugar until everything is thoroughly combined. Add the butter and shortening and cut the mixture together using a pastry cutter, fork, or your fingers until it forms small pea-size crumbs coated in flour. (to cut is to use the tines of the fork, the pastry cutter or your fingers to break up the fats into tinier pieces)
2. Pour the vodka over the dry ingredients a few tablespoons at a time while using a rubber spatula, press the dough together. Similarly, add the water, and continue to press the dough together to form a large ball. At this point it should be easy to gather the dough into a large ball using the sides of the bowl and your hands to press all of the small crumbs together. The dough should be fairly wet and sticky; if for some reason it seems particularly dry, add a little extra ice water a tablespoon at a time until everything comes together easily. (Once all the crumbs have been gathered from the bottom of the bowl be careful to work the dough with your hands only as much as is necessary to form the dough into a ball, otherwise the crust may be tough.)
3. Separate the dough into two balls, press each into a flat disk, wrap each in plastic, and refrigerate for at least an hour or up to 2 days before rolling out.



1. Preheat the oven to 350°F with a rack in the middle position.
2. Place the blueberries and rhubarb in a medium bowl and toss together to combine.
3. Stir together the sugar and cornstarch in a separate small bowl. Sprinkle the mixture over the fruit and toss gently to coat. Set aside while you roll out the crust; the fruit will begin to juice.
4. Prepare the bottom crust: Place one disk of dough on a floured work surface and roll it into a rough 10-inch circle with a floured rolling pin. Lay the crust into a 9-inch pie dish, and trim any excess dough from the edge, being sure to leave a 3/4-inch overhang.
5. Set the lined pie dish on a rimmed baking sheet. Give the fruit a quick stir, then spoon the filling into the crust.
6. Prepare the top crust: On a floured work surface with a floured rolling pin, roll out the remaining dough disk into a 10-inch circle. Carefully lay the crust on top of the filling, and trim any excess dough from the edge, leaving a 3/4-inch overhang. Tuck the overhanging dough under the edge of the bottom crust, and crimp the two crusts together. Cut a few small slits in the top crust with a sharp knife.
7. Place the pie, on the baking sheet, in the oven and bake until the crust is golden brown, 50 to 55 minutes.


Recipe by Teeny Lamothe
Teeny Pies


3 3/4 cups sugar, divided
1 3/4 cups water
1 teaspoon vanilla extract
2 teaspoons orange extract or grand mariner
3 cups of fresh cranberries


1. Combine 2 ½ cups of sugar, water, vanilla, and orange extract in a sauce pan. Heat over medium until the sugar has completely dissolved—but not boiling.
2. Pour in the cranberries and stir. The hot syrup will loosen the skin, saturate the berries and adhere to the berries over time.
3. Cover the cranberries with a small plate to keep them mostly submerged. Then cover the pan and place it in the refrigerator over night.
4. Place the remaining 1 ¼ cup of sugar in a rimmed dish. Strain the cranberries and place them in the sugar. Shake until they are completely coated.
5. Carefully transfer them to a baking sheet to dry—about an hour.
6. Once the sugar coating is hard, place them in an air-tight container and keep in a cool spot for up to a week!


Recipe by Sommer Collier
A Spicy Persprective


3 1/4 cups flour
1 1/4 cups sugar
1 tbsp baking powder
1/2 teaspoon salt
1/4 baking soda
1/4 cup canola oil
2 eggs
1 cup buttermilk
1 cup milk
1 teaspoon vanilla
1 teaspoon almond extract
2 cups fresh blueberries frozen



1 1/2 sticks butter softened
1/3 cup honey
4-5 cups powdered sugar
Dash of milk
1 jar of blueberry preserve


1. Set oven to 300C
2. Line 2, 12 count muffin tins with liners
3. Sift together flour, sugar, baking powder, salt and baking soda in a separate bowl, whisk butter and oil and add in eggs then buttermilk, vanilla and almond extracts. Mix into flour mixture stirring until just combined. Add in blueberries.
4. Divide evenly among pans and bake for 15-20 minutes until a toothpick comes out clean and let cool completely.
5. Combine all frosting ingredients in a food processor and pulse until combined.
6. Frost cooled cupcakes and Drizzle with preserve.


Recipe by Always With Butter


300ml fresh double cream
2 tablespoons milk
5 level tablespoons sifted icing sugar
1 teaspoon vanilla essence


1. Pour cream and milk into well-chilled bowl and beat both together until lightly stiff
2. Stir in icing sugar and essence. Pour into ice cube tray
3. Put tray in freezer. Freeze for 45 minutes or until ice cream has frozen about 1cm around sides of tray
4. Pour into chilled bowl, break up with fork and stir gently until smooth
5. Return to washed and dried tray, stir in 75 to 100g sliced strawberries. Freeze for 2 hours or until firm.


Recipe by Regina Burton


I container of strawberry cream cheese, at room temperature
1 jar of marshmallow fluff


1. In a medium mixing bowl, using a fork, whisk together strawberry cream cheese and marshmallow fluff until well combine.
2. Serve with fruit for dipping.



1 container of cream cheese softened
1 cup fresh strawberries, hulled
2 tablespoons confectioners sugar


1. In a blender or food processor, combine the cream cheese, confectioners' sugar, and strawberries. Pulse until smooth and well blended.


Recipe by Regina Burton


400g frozen pitted cherries (or fresh cherries but you must pit yourself)
1/2 cup coconut oil
2 tablespoons honey
1 teaspoon salt
250g raw cacao bar


1. Prepare baking tray with grease-proof paper and set aside.
2. Sit heat-proof bowl over a small saucepan ¼ filled with water. Gently melt chocolate over a low heat then add coconut oil, honey and salt. Stir to a smooth consistency and leave over heat to keep warm. 
3. Dip cherries into chocolate mixture then place on tray. When all are done, place in fridge to set.


* You can also try this with a white chocolate mixture by either using raw white chocolate cacao bars or making your own white chocolate. Yum!!


Recipe by Kirsty De Venuto


2 1/2 pints fresh blueberries
1 cup of sugar, or a little more, to taste, plus more for dusting
1/2 cup all purpose flour
Pinch of salt
Coarsely grated zest of 1/2 lemon
Squirt of fresh lemon juice, or a little more, to taste
1/4 cup dry bread crumbs (you can use packaged unseasoned crumbs)
1 large egg, beaten with 1 teaspoon of water, for egg wash
Sugar, for dusting


1. Working on a well-floured surface (or between wax paper or plastic wrap), roll out one piece of the dough to a thickness of about 1/8 – inch. Fit the dough onto the buttered pie plate and trim the edges to a ½ inch overhang.
2. Roll the other piece of dough into a 1/8 inch thick circle and place it on a baking sheet lined with parchment or a silicone mat.
3. Cover both the circle and the pie plate with plastic wrap and refrigerate while you pre-heat the oven and prepare the filling.
4. Position a rack in the lower third of the oven and pre-heat the oven to 425 degrees F.
5. Put the berries in a large bowl and gently stir in the sugar, flour, salt, zest and juice; let sit for about 5 minutes. Taste the filling and add more sugar and/or lemon juice, if needed.
6. Remove the pie shell and top crust from the refrigerator. Sprinkle an even layer of the breadcrumbs over the bottom of the shell. Give the filling a last stir and turn it into the crust.
7. Using your fingertips, moisten the rim of the bottom crust with a little cold water. Centre the top crust over the filling and gently press the top crust against the bottom. Either fold the overhang from the top crust under the bottom crust and crimp the edges attractively or press the top crust against the bottom crust and trim the overhang from both crusts even with the rim of the pie plate. If you’ve pressed and trimmed the crust, use the tines of a fork to press the two crusts together securely.
8. Using a small, sharp knife, cut 4 slits in the top crust crust and cut a circle out of the centre, then lift the plate onto the baking sheet. (If you have time, refrigerate the pie for about 30 minutes. The pie can also be wrapped airtight and frozen for up to 2 months. Glaze and sugar it before you put it in the oven and add at least 15 minutes to the baking time).
9. Brush the top crust with the egg wash, then sprinkle the crust with a little sugar, just to give it sparkle.
10. Bake the pie for 30 minutes. Reduce oven temperature to 375 degrees F, and bake the pie for another 30 minutes or so (total baking time is about an hour) or until the crust is a beautiful golden brown and the filling is bubbling up through the slits. If the crust seems to be browning too quickly, make a loose foil tent for the pie.
11. Transfer the pie to a rack and let it cool and settle for at least 30 minutes before serving.



3 cups all purpose flour
1/4 cup sugar
1 1/2 teaspoons salt
2 1/2 sticks very cold unsalted butter, cut into tablespoon size pieces
1/3 cup very cold vegetable shortening, cut into 4 pieces (I opted for all butter, just my preference)
About 1/2 cup ice water


1. Put the flour, sugar, and salt in a food processor fitted with a metal blade, pulse just to combine the ingredients. Drop in the butter and shortening and pulse only until the butter and shortening are cut into the flour. Don’t overdo the mixing- what you’re aiming for is to have some pieces the size of fat green peas and others the size of barley. Pulsing the machine on and off, gradually add about 6 tablespoons of the water- add a little water and pulse once, add some more water, pulse again and keep going that way. Then use a few long pulses to get the water into the flour. If, after a dozen or so pulses, the dough doesn’t look evenly moistened or form soft curds, pulse in as much of the remaining water as necessary, or even a few drops more, to get a dough that will stick together when pinched. Big pieces of butter are fine. Scrape the dough out of the bowl and onto a work surface.
2. Divide the dough in half. Gather each half into a ball, flatten each ball into a disk and wrap each half in plastic. Refrigerate the dough for at least 1 hour before rolling (if your ingredients were very cold and you worked quickly, though, you might be able to roll the dough immediately: the dough should be as cold as if it had just come out of the fridge).
3. To Roll Out the Dough: Have a buttered 9 inch pie plate at hand. You can roll the dough out onto a floured surface or between sheets of wax paper or plastic wrap or in a rolling slipcover. If you’re working on a counter, turn the dough over frequently and keep the counter floured. If you are rolling between paper, plastic or in a slipcover, make sure to turn the dough over often and to life the paper, plastic, or cover frequently so that it doesn’t roll into the dough and form creases.
4. If you’ve got time, slide the rolled out dough into the fridge for about 20 minutes to rest and firm up.


Recipe by Martella Roxas
From: Baking: From My Home To Yours, written by Dorie Greenspan.


1/4 cup cherry juice concentrate
1/2 cup fat free milk
1 cup vanilla low-fat yoghurt
1 cup heavy cream
1/2 cup white sugar
1 pinch salt
1 cup frozen cherries
2 teaspoons almond extract


1. Place the cherry juice, milk, yoghurt, and heavy cream into the bowl of a blender. Add the sugar, salt, cherries, and almond extract. Puree until only small bits of the cherries remain.
2. Pour into a 1 1/2 quart ice cream maker and freeze according to manufacturer's directions.


Recipe by Regina Burton
Original by


2 1/2 cups all-purpose flour
1 teaspoon salt
2 sticks (1 cup) unsalted butter, cold, cut into small cubes
1/4 cup ice water, plus more if needed
1 teaspoon lemon juice (mixed into the ice water)


1. In the bowl of a food processor, combine flour and salt; pulse to combine. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. (To mix by hand, combine dry ingredients in a large mixing bowl, then cut in butter with a pastry blender or use tips of fingers to rub the butter and flour together, working quickly as not to warm up the ingredients)
2. With machine running, add (lemony) ice water through feed tube in a slow, steady stream, just until dough holds together without being wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.
3. Turn out dough onto a clean work surface. Shape into flattened disk. Wrap in plastic, and refrigerate at least 1 hour or overnight. The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before using

I double the recipe of pie dough above and make 2 flattened disks to refrigerate. I then make pie filling using 2 bags of cherries as directed below:
Doubling the pie dough pastry should make about 12 mini (covered) pies with some cherry filling leftover. Or you can make about 24 open face  tart like pies with all the filling. 
An alternate and easier design to do for covered pies is something like this:



2 bags of cherries (about 80 cherries)
1. Remove stems, wash, and using a paring knife cut an X in the bottom of each one. Doing this assembly style is best. Wash, then begin cutting them and moving them into another bowl. 
2. Once finished all, use a chopstick to push through the top of the cherry (where the stem was) to remove the seed/pit. Once pitted add them to a heavy bottomed saucepan.
1/2 cup sugar
Juice of half a lemon
2 tbsp water
Bring to a boil and cook on medium low for about 15 minutes. 
3. Mix together in a small bowl the following ingredients:
1 teaspoon cornstarch
1 tablespoon ice water
Bring the cherry filling to a boil again and quickly mix in the cornstarch mixture.
Stir the cornstach mixture into the cherries and you'll see it thicken immediately.  Remove from heat and place the filling in another bowl to cool. Place a sheet of plastic wrap on top of the cherries to avoid a seal forming on the top.
4. Allow to cool completely then refrigerate until ready to use.
These little pies were made right in the cupcake pan. No greasing or anything required. Just cut the dough and put it straight in. The filling should be cool of course and you can begin your assembly creating any type of design you like. Here I made three different designs.
Use some eggwash to create a nice sheen on the little pies before baking..
Bake at 375 for 30 mins or so until the pastry is crispy and golden browned where it touches the pan.


Recipe by Bella M


120g butter
300g dark chocolate
50g cocoa
150g sugar
pinch salt
3 eggs (room temperature)
200g fresh raspberries
100g raspberry preserves
230g flour


1. Preheat oven to 175 C. Butter square 8-inch pan.
2. Melt butter with chocolate over the water bath. Stir constantly. When melted set aside to cool.
3. One at a time add sugar, cocoa, salt, eggs, raspberries, preserves. (NOTE! It is important to have seedless preserves. If you have with seeds you can strain it through a sieve or a piece of buttercloth. Just remember that this way you will need more preserves). Add sifted flour and stir just to combine.
4. Pour the batter into prepared pan and bake for 20 minutes. If you insert a toothpick into the middle its edge has to be in chocolate so that brownies are moist.


Recipe by Eat Me




170 g butter, cut in small cubes
250g plain flour
70g sugar
2 egg yolks




2 eggs
500g quark
30ml double cream
2 tablespoons cornflour (sifted) 
1 vanilla pod




Icing sugar
Fresh raspberries


1. Sift the flour, add butter, sugar and rub it in using your fingertips. Add egg yolks and mix until the dough binds together. Try to work quickly so that it does not become greasy. Wrap the dough in clingfilm and put in the fridge for 30 minutes.
2. Take the pastry out the fridge and roll out on a lightly floured surface and line tartelette tins. Prick the pastry using a fork and put in the fridge for extra 10 minutes.
3. In the meantime preheat the oven 190 C/170 C fan and prepare the filling. In a medium bowl place quark double cream, vanilla beans and too egg yolks. Mix together using a spoon. Beat the egg whites until soft peeks form. Now sift cornflour to your cheesy mixture and add beaten egg whites. Mix together delicately.
4. Take your tartlets out the fridge and spoon a generous amount of the cheesy filling on the top of each one.Bake for 30 minutes.
5. Serve with fresh strawberries and icing sugar.


Recipe by Bea's Cookbook




2 tablespoons granulated sugar
1 1/2 teaspoons cornstarch
1/3 cup cold water
1/2 teaspoon lime or lemon juice
1 1/2 cups fresh or frozen raspberries




8 ounces cream cheese, softened
2/3 cup powdered sugar
2/3 cup heavy whipping cream
1/2 teaspoon corn syrup
1/2 teaspoon vanilla extract




3/4 cup crushed digestive biscuits
1 1/2 tablespoons packed light-brown sugar
2 tablespoons salted butter, melted
1 fair pinch ground cinnamon




In a small saucepan, whisk together granulated sugar and cornstarch until well blended. Stir in cold water, lime juice and raspberries. Cook over medium heat whisking frequently, until mixture reaches a boil. Allow mixture to gently boil about 5 minutes whisking constantly and reducing temperature slightly if necessary to reduce splattering, until sauce has thickened. Remove from heat and force sauce through a fine mesh strainer into a bowl or airtight container. Cover and refrigerate.




In a mixing bowl, using an electric hand mixer set on high speed, whip heavy cream until soft peaks form. Add in corn syrup and whip until stiff peaks form, set aside.In a separate mixing bowl, using electric hand mixer set on medium-high speed, whip cream cheese until very smooth and fluffy, about 3 minutes. Mix in powdered sugar and vanilla. Fold half of the whipped cream mixture into the cream cheese mixture and fold until combine, then fold in remaining half of whipped cream. Cover bowl with plastic wrap and refrigerate for 2 hours (or up to 8 hours if needed).




In a small mixing bowl, whisk together crushed digestive biscuits, light-brown sugar and cinnamon. Using a fork or clean fingertips, blend in melted butter until mixture is evenly moistened. Cover bowl and refrigerate until ready to assemble.




Note: assemble just before serving for best results. Remove above prepared mixtures from refrigerator. Divide digestive biscuits mixture among 4 small glasses or dessert cups, pouring about 1/4 cup in each, lightly press into an even layer. Spoon cheesecake mousse into a large ziplock bag, seal bag and cut a 1-inch edge off one corner of the bag then pipe mousse over digestive biscuit crusts. Pour raspberry sauce into a small ziplock bag, seal bag and cut a small tip off one corner, then pipe raspberry sauce over tops. Garnish with mint leaves if desired.


Recipe by Cooking Classy


1 1/2 cups all-purpose flour, plus more for pans
1 1/2 cups plain flour
1 tablespoon baking powder
1 teaspoon salt
1 cup unsalted butter, plus more for pans
1 3/4 cups sugar
4 large eggs
2 teaspoons vanilla extract
1 1/4 cups milk
10 ounces strawberries, hulled and cut into small dice, plus more for garnish


1. Preheat oven to 350 degrees. Line 2 1/2 standard 12-cup cupcake pans with paper liners; set aside.
2. Into a medium bowl, sift together flours, baking powder, and salt; set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in eggs, one at a time, and then beat in vanilla. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition. Fold in strawberries.
4. Divide the batter evenly among the prepared cups so that each is about two-thirds full, about 2 ounces each. Bake, rotating the pans halfway through, until the cupcakes are golden brown and a cake tester inserted in the centers comes out clean, about 20 minutes. Transfer pans to a wire rack to cool for 5 minutes. Remove cupcakes from pan and cool completely on wire racks.
5. Make Strawberry Meringue Buttercream and spread or pipe about 1/2 cup frosting on top of each cupcake. Garnish with strawberries, cut into halves, quarters, or left whole, depending on the size.


Recipe adapted from Martha Stewart


2 1/2 cups fresh whole strawberries
1/3 cup cold water
2 cups of magic shell


1. Blend the strawberries and water together to make 2 cups puréed strawberries.
2. Pour into your popsicle mould.
3. Allow to freeze for at least 4 hours.
4. Dip in the magic shell.
5. Enjoy!


Recipe by Chocolate & Carrots




1 cup all-purpose flour
1 1/2 cups milk
2 large eggs
2 tablespoons granulated sugar
1 tablespoon vegetable oil
1 pinch salt




1. Sift the flour into a medium bowl.  Make a well in the center.
2. In a small bowl, whisk together the milk, eggs, sugar, vegetable oil, and salt.  Add to the flour and whip to a smooth batter.  Refrigerate the batter for two hours.
3. Heat a nine-inch crêpe pan on medium high heat.  Brush with butter.
4. Measure batter into the hot pan.  Immediately tilt and rotate the pan so that the batter covers the bottom of the pan in a thin layer.
5. Cook until bubbles appear and the bottom of the crêpe is a nice even, golden brown.
6. Use a pallet knife or thin, sturdy spatula to turn the crêpe.  Cook the second side only it is a blonde color, not as dark as the first side.
7. Remove the crêpe to a sheet of parchment paper or waxed paper and repeat with the rest of the batter.




1 cup milk
1 cup whipping cream
1/4 teaspoon cinnamon
5 large egg yolks
1/3 cup granulated sugar
1/8 teaspoon salt




1. To scald, bring the milk and cream mixture to just below a simmer.  Do not boil.  Set aside.
2. Mix the cinnamon, egg yolks, sugar, and salt together.  Immediately drizzle in the hot milk mixture while whisking constantly.  (This tempers the eggs.)
3. Place the milk mixture back on low heat and stir in the tempered egg mixture.  A silicone or high heat spatula is best for stirring so that you can scrape the egg mixture from the bottom of the pan.
4. Continue stirring and cooking until the temperature reaches 170 degrees.  Do not overcook.  Remove from the heat and set in a sink of cold water.  Stir several times to assure that eh custard cools evenly.
5. Pour the hot custard through a strainer to ensure a smooth custard.  Cover with plastic, pressing the plastic tight against the custard, and refrigerate until chilled.




You can make your raspberry sauce in one of two ways:
Mix a handful of fresh or frozen raspberries into warmed raspberry syrup. Or follow this recipe:
1/2 cups granulated sugar
1 tablespoon cornstarch
1/2 cup water
1 cup individually frozen raspberries




1. Combine the sugar and cornstarch in a medium saucepan. Gradually add the water, stirring with a whisk. Continue stirring until the sugar dissolves.
2. Bring the mixture to a boil, stirring regularly. You should have a thick sugar syrup.  Add the raspberries.




1. Fill your crêpes, folding as desired, with the vanilla custard.
2. Spoon raspberry sauce on the crêpes.
3. Top with whipped cream.


Recipe by Prepared Pantry


2 3/4 cups all-purpose flour, plus more for dusting
1/2 cup cocoa powder
2 1/2 teaspoons baking powder
1/4 teaspoon salt
12 tablespoons unsalted butter
1 1/2 teaspoons vanilla extract
1 1/2 cups sugar
2 large eggs
1 tablespoon milk
2 to 2 1/2 pints strawberry ice cream, softened


1. In a medium bowl, sift together flour, cocoa powder, baking powder, and salt, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter, vanilla, and sugar. Add eggs and milk, and mix until combined. Add reserved flour mixture, and mix on low speed until incorporated, scraping the sides of the bowl at least once. Divide the dough in half, and shape each half into a flat disk. Wrap each disk in plastic wrap, and chill until firm, about 1 hour.
2. Preheat the oven to 350 degrees. Roll dough out on a floured surface, sliding an offset spatula under the dough to release it every few turns of the rolling pin. Roll dough to 1/8 inch thick. Cut dough using a variety of heart-shape cookie cutters 2 1/2 to 3 inches in diameter, making sure each cookie has a match to make a sandwich. Place hearts on a parchment-lined baking sheet; chill until firm, about 30 minutes. Remove from refrigerator; use a fork to prick the cookies all over with holes. Bake until just firm, 12 to 15 minutes. Let cool on baking sheet; transfer to a wire rack.
3. With the underside of half the cookies face up, spoon softened strawberry ice cream about 1/2 inch thick to cover one side. Place matching cookie on top of ice cream, top side facing out. Transfer immediately to freezer to harden; repeat with remaining cookies and ice cream. Serve directly from the freezer. 


Recipe adapted from Martha Stewart


4 ladyfinger biscuits
2 tablespoons kirsch liqueur
1 tablespoon sugar
15 pitted cherries
Grated dark chocolate
Toasted walnuts


Soak ladyfingers in kirsch. Whip heavy cream and sugar together until soft peaks form. Break ladyfingers in smaller pieces, then layer all ingredients in two large/four small glasses.


Recipe by Call Me Cupcake


1 cup cherry Greek yoghurt
1/2 cup canola oil
2 large eggs
2/3 cup dark brown sugar
1/2 cup Dutch processed cocoa
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup mini chocolate chips
4 ounces white chocolate, finely chopped
½ cup heavy cream, whipped to medium-stiff peaks
¼ cup of vanilla-chocolate Greek yoghurt


1. In a large bowl whisk the cherry yoghurt with the oil and then add the eggs, brown sugar and cocoa, mixing well.
2. In another bowl whisk together the flour, baking powder, baking soda and salt. Stir the flour mixture into the yoghurt mixture until combined then stir in the chocolate chips.
3. Divide the batter among a 12-cup muffin tin lined with paper liners and bake at 350°F until the tops resist light pressure, 18 to 20 minutes. Cool on a wire rack.
4. Melt the white chocolate in a microwave-safe bowl, stirring every 15 seconds. Set aside to cool until no longer warm to touch, about 10 minutes, then whisk in the vanilla-chocolate Greek yoghurt and refrigerate 10 minutes or until completely cool (but not hard). Whisk in whipped cream. Spread over cooled cupcakes.


Recipe by Chobani How Matters


2 cups flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
3 bananas, mashed
1 1/2 tablespoons pure maple syrup
5 tablespoons butter
2 eggs
1 teaspoon vanilla
1/2 cup walnuts, chopped
1/3 cup vanilla greek yogurt
1/2 cup powdered sugar
1 teaspoon milk
1/4 teaspoon maple extract


1. Preheat oven to 350. Line a 8.5 x 4.5 inch bread pan with foil and spray lightly with cooking spray. Set aside.
2. In medium bowl combine flour, baking soda, and salt and mix together. In another larger bowl cream together sugar and butter until creamy. Add mashed bananas and stir to combine. Mix in eggs, maple syrup, vanilla, and greek yogurt. Stir in Walnuts. Pour batter into prepared pan and bake 35-40 minutes or until an inserted knife or toothpick comes out clean. Allow to cool.
3. Mix together powdered sugar, milk, and maple extract. Drizzle glaze over cooled loaf and top with extra crushed walnuts if desired. Slice and store in airtight container.


Recipe by Creme de la Crumb


3/4 cup heavy cream
1/2 teaspoon vanilla extract or bean paste
Heaped 1/2 teaspoon sea salt flakes
1/2 cup light corn syrup or golden syrup
1 cup  sugar
4 tablespoons salted butter, cubed, at room temperature
8-10 small/medium apples + wooden sticks
100g popcorn, popped and crushed into smaller pieces 


1. Line a baking tray with baking paper. Remove stalks from apples and place in a large bowl and pour hot water over them and leave for a few seconds, then remove from the water and dry thoroughly. This supposedly helps to remove the wax coating on the apples and helps the caramel to stick to their surface better. Push a wooden stick into each apple, take care not to spear the stick all the way through. Place cream, vanilla, salt and half the butter (30g/2 tbsp) in a small saucepan and gently heat, stirring every now and then until the mixture just comes to the boil. Cover and set aside, keeping it warm while you prepare the sugar syrup.
2. In a medium or large heavy based saucepan fitted with a candy thermometer, place golden syrup and sugar and place on medium heat, stirring gently until the sugar dissolves. Once the mixture is melted together and the sugar is evenly moistened, only stir is as necessary to keep it from getting any hot spots. Cook until the syrup reaches 155°C (310°F). Remove the pan from the heat and stir in the warm cream mixture (take care as it will bubble up a lot) until it is smooth and even. Return to the heat and cook the mixture to 127°C ( 260°F). Remove the pan from the heat, lift out the thermometer, and stir in the cubes of butter, until it's melted and the mixture is smooth.
3. Working quickly, dip and swirl your prepared apples in the hot caramel mixture, hold it over the pan to let the excess drip off then carefully dip the caramel covered apple into the crushed popcorn. With the first few apples the caramel may be quite hot and run off the surface of the apples too easily, so you may need to leave these to set for a few minutes before coating with popcorn. If you work slowly (like me) and the caramel starts to get too viscious for dipping the apples, return it to a low heat and stir until it's runny enough. Place apples on the prepared baking tray and leave to cool completely. Serve immediately, the sooner the better as the popcorn will get soggier and the caramel will soften the longer you leave it/the longer it sits uncovered, you can try wrapping it in cellophane once they are cool to help avoid this. You can also mix any leftover popcorn and caramel together for an extra snack.


Recipe by Raspberri Cupcakes




6 cups Granny Smith apples (about 6 large), peeled, cored and thinly sliced
4 cups pears, peeled, cored and thinly sliced
2 tablespoons freshly squeezed lemon juice
3/4 cup granulated sugar
1/4 cup light brown sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon




1 1/4 cup old fashioned oats
1 cup all-purpose flour
1/2 teaspoon ground cinnamon
1 cup light brown sugar, lightly packed
1/2 cup butter, melted and cooled
1 teaspoon pure vanilla extract


1. Preheat oven to 350 degrees F. Butter a 9x13 inch baking dish.
2. Prepare the fruit base: In a large mixing bowl, combine apple, pears and lemon juice; toss to coat. In a medium bowl mix granulated sugar, brown sugar, flour and cinnamon. Sprinkle sugar mixture over apples and pears tossing to coat. Pour apple pear mixture into prepared pan, spread into an even layer.
3. Prepare the topping: In a large bowl, combine the oats, flour, cinnamon, and brown sugar. Mix butter and vanilla together and pour over oat mixture; stir to combine. Crumble mixture evenly over the apples and pears.
4. Bake in preheated oven for 40-45 minutes or until the crumble topping it golden brown.
Serve warm. If desired, top with vanilla ice cream, caramel sauce, or whipped cream.


Recipe by My Baking Addiction


4 cups cubed watermelon, seeds removed
1 tablespoon fresh lemon or lime juice
1 cup fine granulated sugar
1 cup water
Fresh mint springs, optional


1. Place watermelon into a blender and puree. Add lemon juice and transfer to refrigerator to chill.
2. Into a heavy bottom pan add sugar and water and bring to a boil. Whisk until sugar is incorporated. Continue cooking until mixture coats the back of a wooden spoon. Allow to come to room temperature and then transfer to refrigerator to chill.
3. After chilled, mix simple syrup (approximately 3/4 cup) with pureed watermelon. Pour mixture through a sieve and into your ice cream maker. Churn according to manufacturer’s directions.
4. If not serving immediately, transfer to freezer appropriate container until ready to serve.
5. Garnish with fresh mint if desired.


Article by Dixie Crystals




3/4 cup lukewarm water
2 teaspoons dry active yeast
2 teaspoons salt
3 eggs, lightly beaten
1/2 cup brown sugar, lightly packed
2 small apples, skins on or off depending on your preference, diced
3 3/4 cups all-purpose flour
3/4 cup unsalted butter, melted




3/4 cups confectioner sugar
2-3 tablespoons milk
Caramel drizzle (see recipe below)


Heat oven to 350 degrees F. Line bake sheet with parchment.


1. Place  water, yeast, salt, eggs, sugar, apples, flour, and butter in a bowl, using a spoon or a sturdy spatula fold batter until evenly mixed.
2. Let the dough rest at room temperature covered, for two hours. Transfer dough to refrigerator and chill for at least 3 hours.
3. Remove dough from refrigerator. Transfer dough to a pastry bag fitted with a round tip and pipe 3-inch circles on to a parchment lined bake sheet (or alternately pipe into wells of a donut pan).
4. Bake at 350 degrees for about 18 minutes. Remove from oven and transfer doughnuts to cooling rack.




Place confectioner sugar in bowl and add  one tablespoon of milk at a time and stir after each addition. Add more milk as needed to achieve a glazing pour



Place finished glaze in a bowl and dip tops of doughnuts into mixture. Return dip doughnuts to cooling rack.
Transfer caramel to plastic ziplock bag and cut off one corner. Drizzle caramel on top of glazed doughnut.



1 cup sugar
6 tablespoons water
4 tablespoon butter
1/4 cup heavy cream
1/4 teaspoon salt (optional, for salted caramel sauce)


1. Place sugar and water into a saucepan over medium low heat and stir the until sugar has dissolved. Dissolve any crystals forming on the side with a wet pastry brush.
2. Once sugar has dissolved increase heat to high.
3. At this point do not stir the mixture directly. Now and then, using the handle, give the pot a swirl to keep the mixture moving. The mixture will start to bubble after a minute or so. 
4. After 3-4 minutes the mixture will turn from a light amber to medium amber and then finally to a dark reddish brown colour. Once the mixture starts to smoke, add the butter and heavy cream. The mixture will bubble wildly. Whisk to combine (bubbles will subside upon cooling). Set aside to cool completely.


1. The longer the caramel cooks the harder it will become as it cools.
2. If after cooling the caramel is too hard, re-heat it and add more water, milk  or heavy cream to thin it.
3. If after cooling the caramel is too liquid-y, make a second batch and cook the caramel slightly longer, then mix the two together.
4. For a deeper caramel flavour add your butter and cream after the mixture has smoked for about 30 seconds.


Recipe by Bakers Royale