Sweet Potato Rolls


  • 1 large sweet potato (about 12 oz.), peeled and cut into 1/2-inch pieces (about 2 1/2 cups)
  • 2/3 cup whole milk
  • 1/4 cup warm water (100°F to 110°F)
  • 1 (1/4-oz.) package Active dry yeast
  • 3 tablespoons + 1 teaspoon granulated sugar, divided
  • 2 large eggs
  • 6 tablespoons butter, melted, divided
  • 4 1/2 cups bread flour, plus more for kneading
  • 1 1/2 tablespoons kosher salt
  • 2 tablespoons maple syrup
  • 3/4 teaspoon flaky sea salt (Malden salt)


  1. Bring sweet potato and milk to a boil in a small saucepan over medium-high. Reduce heat to medium-low. Cook, covered, stirring occasionally, until potatoes are very soft, about 20 minutes. Remove from heat. Using a potato masher or fork, mash potatoes with milk until very smooth. Transfer to a medium bowl to cool completely, about 30 minutes.
  2. Stir together warm water, yeast, and 1 teaspoon of the sugar in a small bowl. Let stand until foamy, about 5 minutes.
  3. Beat together sweet potato mixture, yeast mixture, eggs, 4 tablespoons of the melted butter, and remaining 3 tablespoons sugar in the bowl of a stand mixer fitted with a dough hook on low to combine. With mixer running, gradually add bread flour and kosher salt, beating on low until dough is soft and smooth, about 4 minutes. Transfer dough to a lightly floured surface. Knead until smooth and elastic, about 5 minutes, adding up to 1/3 cup flour, as needed, if dough is very sticky. Transfer dough to a lightly greased large bowl, and cover with plastic wrap. Let stand at room temperature until doubled in size, 1 to 1 1/2 hours.
  4. Preheat oven to 375°F. Turn dough out onto a lightly floured surface, and divide into 15 balls. Place balls in a lightly greased 13- x 9-inch baking pan. Cover with plastic wrap, and let stand at room temperature until almost doubled in size, 45 minutes to 1 hour. Meanwhile, stir together cane syrup and remaining 2 tablespoons melted butter; set aside.
  5. Uncover rolls, and bake in preheated oven until light golden brown, 18 to 22 minutes. Brush hot rolls with maple syrup butter; sprinkle with flaky malden salt. Serve immediately, or transfer rolls to a wire rack to cool completely, about 30 minutes.

Pumpkin Bundt Cake w/ Maple Cream Cheese Frosting

For the Cake:

3 cups/384 grams all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon kosher salt

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground cloves

¼ teaspoon ground ginger

1 cup light brown sugar, packed

1 cup white sugar

½ cup unsalted butter, soft but cool

¼ cup coconut oil (melted)

¼ cup vegetable oil (or extra-virgin olive oil)

2 large eggs, at room temperature

1 (15-ounce) can pumpkin purée

½ cup sour cream

1 teaspoon vanilla bean paste

For the Frosting:

4 oz cream cheese, softened to room temperature

4 tablespoons unsalted butter, softened to room temperature

1½ cups powdered sugar (Start with 1 cup and sweeten w/ more to taste) 

¼ teaspoon cinnamon

½ teaspoon pure vanilla extract

1 Tablespoon milk

1-2 Tablespoons Maple syrup 

  • Preparation:
  • Step 1
    Heat oven to 350 degrees
  • Step 2
    In a medium bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until well combined.
  • Step 3
    In the bowl of a stand mixer fitted with the paddle attachment, combine brown sugar, white sugar, butter, coconut oil, and Veg oil. Beat on medium-high until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing for about 20 seconds in between each egg. Add the pumpkin purée, sour cream, and vanilla and mix until well combined, scraping the bottom and sides of the bowl as necessary.
  • Step 4
    Add dry ingredients and mix on low until combined.
  • Step 5
    Spray the bundt pan very well with cooking spray just before you place the batter in.
  • Pour the batter into the prepared pan, smooth the top and firmly tap the pan on the countertop a few times to release any large air bubbles. Bake the cake until golden and puffed, and a tester inserted into the center comes out clean, 55 to 65 minutes.
  • Step 6
    Set the cake, still in its pan, on a rack to cool for 20 minutes, then use the tip of a knife to loosen the edges and invert the cake onto the rack to cool completely before glazing.
  • Step 7
    Make the frosting: Once the cake is cool, beat the cream cheese and softened butter in a bowl.
  • Step 8
    Add sugar (starting 1 cup at a time), vanilla, maple syrup, and milk.
  • Add more Milk as needed to thicken or thin the frosting to achieve the desired consistency.
  • Step 9
    Transfer the cake to a serving platter and pour the glaze evenly over the top. Sprinkle with pepitas if desired. Let the glaze set for a few minutes before slicing.

Harvest Chowder

  • 6 Strips Thick Cut Bacon
  • 2 Small (or 1 Large) Ham Steaks (but into cubes)
  • 2 tablespoons butter
  • 4 scallions, white bulbs and green tops chopped and reserved separately
  • 2 red bell peppers, chopped
  • 4 ribs celery, chopped
  • 1 Red Onion, chopped
  • 2 Garlic Cloves, Minced
  • 1 pound (about 3) boiling potatoes, peeled and cut into 1/2-inch dice
  • 1 11 oz can corn kernels
  • 1 bay leaf
  • 1 (quart) can low-sodium chicken broth or homemade stock
  • 1 teaspoon salt
  • 2 1/2 cups milk
  • 1/4 teaspoon freshly ground black pepper


Step 1

Pre-heat oven to 425. Lay 6 strips of bacon on parchment paper lined cookie sheet and cook for 13-15 min until golden brown

Step 2

In a large saucepan (or dutch oven), melt butter over moderately low heat. Add scallion bulbs (whites), bell pepper, red onion, garlic, and celery and cook, stirring occasionally, until vegetables start to soften, about 10 minutes.

Step 3

Stir in potatoes, corn, bay leaf, broth, and salt. Bring to a boil. Reduce heat and simmer, stirring occasionally, for 15 minutes.

Step 4

In a blender or food processor, puree remaining 2 cups corn with milk.

Step 4

Stir in milk and black pepper. Simmer until soup thickens slightly, 5 to 10 minutes.

Step 5

Remove bay leaf. Stir in scallion greens (and reserve a portion of scallion greens aside to later top each bowl of soup with), and add Ham and bacon (cut into bits).

Favorite Cheesecake

Crumb crust
8 ounces finely ground graham crackers
8 tablespoons butter, melted
1/2 cup sugar
1/4 teaspoon salt

5 (8-ounce) packages cream cheese, softened
1 3/4 cups sugar
3 tablespoons all-purpose flour
1 teaspoon finely grated lemon zest
5 large eggs
2 large egg yolks
1 teaspoon vanilla


Crumb crust: Stir together crust ingredients and press onto bottom and sides, stopping one inch below rim, of a buttered 9 1/2-inch springform pan. Chill in refrigerator while preparing filling.

Filling: Preheat oven to 475 F degrees. Beat together cream cheese, sugar, flour and zest until smooth. Add vanilla and eggs/yolks – one at a time, beating on low speed until incorporated, scraping bowl between additions.

Put springform pan with crust on a cookie sheet to catch any spillover. Pour filling into crust (will fill to very top of springform pan) and place in the middle of the oven for 10 minutes. Watch carefully so that top doesn’t brown too quickly. Reduce the temperature to 200 degrees and continue baking until cake is mostly firm (center will still be slightly wobbly when pan is gently shaken), about 1 to 1.5 hours more.

Run a knife around the top edge of the cake to loosen it and cool the cake completely in springform on a rack, then chill it, loosely covered, at least 6 hours.

Top with fresh berries and enjoy!

Raspberry White Chocolate Mousse

Serves 16

10 oz Frozen Raspberries

2 Tbsp Sugar

1 3/4 Cups Heavy Cream

6 oz White Chocolate Chips

16 Mint Leaves

16 Fresh Raspberries

Process raspberries in a blender or food processor until smooth. Strain mixture into a small bowl, discard seeds. Add sugar and stir until dissolved.

In a saucepan on low heat, warm 1/4 cup of heavy cream and white chocolate, stirring until melted. Let cool until lukewarm. Transfer to a large bowl.

In a medium bowl, whip remaining 1 1/2 cups of heavy cream to soft peaks. Slowly fold into melted chocolate mixture until combined.

Layer into dishes and serve with raspberry sauce. Garnish with mint leaves and fresh raspberries.

Toffee Bark

Makes 1 1/4 pounds

*requires candy thermometer

8 oz Bittersweet Chocolate Baking Bar

3/4 Cup Chopped Pecans

1 Cup Butter

1 Cup Sugar

1 Tbsp Water

1/8 tsp. Salt

1 tsp. Vanilla

Preheat oven to 350 degrees. Toast pecans for 6-8 minutes.

Cover baking sheet with aluminum foil. Set aside.

In a saucepan, cook butter, sugar, water, and salt over medium heat until temperature reaches 305, hard-crack sage, stirring occasionally. When the mixture becomes dark golden brown, immediately remove from heat. Stir in vanilla. Pour mixture into prepared cookie sheet (it may not fill the sheet). Cool at room temp until hard, about 45 min.

Melt chocolate in a double boiler, stirring until smooth. Spread chocolate over cooled toffee and sprinkle with pecans. Let set at room temp for at least an hour. Break into pieces and store at room temp for up to a month.

Chocolate Cake with Peanut Butter Frosting and Chocolate Ganache

2 Cups Flour

2 1/2 Cups Sugar

3/4 Cups Unsweetened Cocoa Powder

2 tsp. Baking Soda

1 tsp. Salt

1 Cup Coconut Oil

1 Cup Sour Cream

1 1/2 Cups Water

2 Tbsp. White Vinegar

1 tsp. Vanilla

2 Eggs

Preheat oven to 350 degrees. Spray cake pans with cooking spray. Line the bottom with waxed paper, spray paper.

Sift flour, sugar, cocoa, baking soda, and salt in large bowl. Whisk to combine. Add oil and sour cream, whisk. Beat in water, vinegar, and vanilla. Whisk in eggs until blended. When batter is mixed well pour in prepared cake pans.

Bake for 30 – 35 minutes (3-8″ pans). Let cool in pans for 20 minutes, invert onto wire racks, peel off wax paper, and place in freezer while preparing frosting.

Peanut Butter Frosting

10 oz Cream Cheese, room temp

1 Stick of Butter, room temp

5 Cups Confectioners Sugar

2/3 Cup Smooth Peanut Butter

Beat cream cheese and butter until light and fluffy. Gradually add in confectioners sugar, mixing thoroughly. Continue to beat on medium until light and fluffy, 3-4 minutes.

Add peanut butter and beat until blended.

Frost cake. If having issues with crumbs, do a crumb coat and place in the freezer to firm up before adding another layer of frosting.

Chocolate Ganache

8 oz Semisweet Chocolate Chips

3 Tbsp Smooth Peanut Butter

2 Tbsp Honey

1/2 Cup Half & Half

Combine chocolate, peanut butter, and honey into a double boiler. Whisk until chocolate is melted and smooth.

Remove from heat and whisk in half and half, beating until smooth.

Cool slightly. Pour over frosted cake while still warm.


Makes 2 servings


1 Cup Old fashioned oats
pumpkin seeds
sunflowers seeds (Unsalted, unroasted)
Almonds, sliced
Flax seeds
Chia seeds
Unsweetened coconut flakes
3 Cups milk, warmed

a) Fresh bananas, strawberries, peaches, blueberries, etc or
b) dried cranberries, dried papaya, dried apricot, etc

Warm milk on in saucepan
Add all ingredients except milk into 2 separate bowls
Divide warm milk into each bowl

Oatmeal Raisin Cookies

Makes twelve 2-inch cookies or six 4-inch cookies


1 cup flour
1 tbsp cinnamon
1 1/2 tsp baking soda
1 1/4 tsp salt
1/2 cup + 3 1/2 tbsp light brown sugar
1/4 cup + 1 1/2 tbsp sugar
11 tbsp butter, room temp
1 egg
1 tsp vanilla bean paste
2 cups old-fashioned oats
1 cup mixed raisins (1/2 cup regular and 1/2 cup golden)


(If the raisins are not plump, pour hot water over them and let them sit for about 30 minutes before making the cookies, then drain and pat thoroughly dry).

1 -In a medium bowl, sift together 1 cup flour, 1 tbsp cinnamon, 1 1/2 tsp baking soda, and 1 1/4 tsp salt.

2 – In a stand mixer w/ paddle attachment, cream 11 tbsp room temp butter until it holds a peak when the paddle is lifted.

3 – Add 1/2 cup + 3 1/2 tbsp light brown sugar and 1/4 cup + 1 1/2 tbsp sugar and mix for 3-4 minutes until very fluffy.

4 – Add 1 egg and 1 tsp vanilla bean paste and mix on low speed for 15-30 seconds, until just combined.

5 – Add the combined dry ingredients in 2 additions, mixing on low speed until just combined.

6 – Add the 2 cups old-fashioned oats and 1 cup mixed raisins and pulse on low about 10 times to combine.

7 – Refrigerate the dough for 30 minutes.

8 – Preheat oven to 325°F.

9 – Divide the dough into 6-12 equal portions and roll each one into a ball.

10 – Bake the cookies 18 to 20 minutes in a standard oven until golden brown (16 minutes in a convection oven).