Banoffee Pie

Prep Time: 6.5 hours


1 1/4 cups flour
1/4 cup confectioners’ sugar
1/2 tsp fine sea salt
2 sticks plus 2 tablespoons cold butter, cubed
3 tbsp cold water
1 egg yolk
1/2 cup packed dark brown sugar
1 cup dulce de leche
4 oz dark chocolate, finely chopped
3 large bananas, thinly sliced
1 cup heavy cream


1) In a large bowl, whisk 1 1/4 cups flour with 1/4 cup confectioners’ sugar and 1/2 tsp fine sea salt.
2) Using a pastry blender or 2 knives, cut in 
1 stick plus 2 tablespoons of the butter until the mixture resembles coarse meal with some pea-size pieces of butter remaining.
3) Stir in 3 tbsp cold water 
and 1 egg yolk until the dough just comes together. 4) Scrape the dough out onto a work surface and pat into a disk. Wrap 
the dough in plastic and refrigerate for 1 hour.
5) Preheat the oven to 350°.
6) On a lightly floured work surface, roll out the dough to a 12-inch round, approx 1/4 inch thick. Ease the dough into 
a 9-inch pie plate. Trim the overhang to 1 inch and fold it under itself. Crimp the edge and freeze until firm, about 15 minutes.
7) Line the crust with parchment paper and fill with pie weights or dried beans. Bake for about 20 minutes, until 
the crust is barely set. Remove the parchment and pie weights and bake for 20 to 25 minutes longer, until the crust is lightly browned; prick the bottom of the crust lightly to deflate it if it puffs up. Let cool.
8) In a medium saucepan, combine the remaining 1 stick of butter with 1/2 cup brown sugar and cook over moderate heat until the sugar is melted, about 5 minutes. Remove from the heat. Stir in the dulce de leche until smooth. Let the filling cool.
9) Meanwhile, in a microwave-safe medium bowl, microwave 4oz chopped chocolate on high power in 10-second intervals until melted. Spread the chocolate over the cooled crust and freeze until firm, about 10 minutes.
10) Spread 1 cup dulce de leche filling in the crust and top with 3 sliced bananas.
11) In a large bowl, using a hand mixer, 
beat the cream until firm. Pile the whipped cream on the pie and refrigerate for at least 3 hours, until the filling is set.

Chocolate Soufflé


1 tbsp butter
⅓ cup sugar, plus some for dish
3 eggs, separated into yolks and whites
2 ounces good quality bittersweet chocolate, melted
Pinch salt
¼ teaspoon cream of tartar


1) Preheat oven to 350 degrees.
2) Melt chocolate.
3) Butter two 2-cup or one 4-cup soufflé or other deep baking dish(es). Sprinkle each with sugar, invert it and tap to remove excess sugar.
4) In stand mixer, beat 3 egg yolks with all but 1 tablespoon sugar until very light and very thick; mixture will fall in a ribbon from beaters when it is ready.
5) Add in the melted chocolate, set aside.
6) Wash beaters well, then beat egg whites with salt and cream of tartar until whites hold soft peaks; continue to beat, adding remaining tablespoon sugar, until they are very stiff and glossy.
7) Stir a good spoonful of whites thoroughly into egg yolk mixture to lighten it; then fold in remaining whites, using a rubber spatula.
8) Transfer to prepared soufflé dishes (or cover and refrigerate until you are ready to bake).
9) Bake until center is nearly set, 20 minutes for individual soufflés and 25 to 35 minutes for a single large soufflé. Serve immediately.

Apple Galette


1/4 cup almond flour (food-processed almonds)
2 tbsp flour
6 tbsp sugar, divided
1 tsp cinnamon
1/4 tsp ground nutmeg
Single crust pie dough (pre-made pie crust)
3 apples peeled and sliced thin
Milk or cream, for brushing
Caramel sauce, for drizzling (optional)


1) In a small bowl, mix 1/4 cup almond flour, 2 tbsp flour, 4 tablespoons granulated sugar, 1 tsp cinnamon and 1/4 tsp ground nutmeg. Set aside.

2) On a lightly floured surface, roll out pie dough in 14-inch circle.

3) Move dough to pan covered with parchment paper, and spread the flour mixture out evenly over the pie dough, leaving a 2-inch border around the outside.

4) Place the sliced apples over the filling, arranging them in overlapping patterns. Fold up the pie dough over the filling, pleating the dough every two or so inches.

5) Brush the top of the pie dough with milk and sprinkle the remaining 2 tbsp of sugar over the dough and apples.

6) Refrigerate for 20-30 minutes to firm and preheat oven to 400 degrees.

7) Bake at 400 degrees for 40 to 50 minutes, or until the crust is golden and the apples have visibly softened. Serve with a topping of whipped cream or side of vanilla ice cream, with a drizzling of warm caramel.

Plum Upside Down Cake


3 tbsp butter, softened
1/2 cup brown sugar, packed
4 tsp apricot jam
6 Italian plums, sliced (or any fruit that you choose)

1 1/2 cups flour
1 tsp baking powder
1/4 tsp salt
1/2 cup butter, softened
2/3 cup sugar
2 large eggs
3/4 cup whole milk
1 tsp vanilla

Topping Instructions:

1) Grease and flour an 8-inch round cake pan. Line the bottom with parchment paper; set aside.

2) In a small saucepan, melt 3 tbsp butter and 1/2 cup sugar together.

3) Stir in 4 tsp jam until combined and simmer the mixture for 3 minutes, until the sugar is completely dissolved.

4) Pour the mixture into the prepared cake pan, and allow to cool completely.

5) Once the sugar mixture is cooled, arrange the sliced plums across the bottom of the pan; set aside while you prepare the cake batter.

Cake Instructions:

1) Preheat oven to 350 degrees.

2) In a medium bowl, mix 1 1/2 cups flour, 1 tsp baking powder, and 1/4 tsp salt.

3) In stand mixer, cream 1/2 cup butter and 2/3 cup sugar—about 3 minutes.

4) Add 2 eggs, one at a time.

5) Add 1 tsp vanilla.

6) Add the flour mixture in 1/3 at a time, alternating with 2 additions of milk. Do not overmix.

7) Pour the cake batter over the prepared fruit.

8) Bake at 350 degrees for 35 to 40 minutes.

9) Allow to cool in the pan, on a wire cooling rack, for 30 minutes. Turn onto a serving plate or cake plate and serve warm.

Dulce de Leche

Makes 1 cup
Prep time: 3 hours


1 quart whole milk
1 1/2 cups sugar
1 vanilla bean, split and seeds scraped (substitute 1 tsp vanilla extract)
1/2 teaspoon baking soda


1) Combine 1 quart whole milk, 1 1/2 cups sugar, vanilla bean and seeds in a large, 4-quart saucepan and place over medium heat.
2) Bring to a simmer, stirring occasionally, until the sugar has dissolved.
3) Once the sugar has dissolved, add the baking soda and stir to combine.
4) Reduce the heat to low and cook uncovered at a bare simmer. Stir occasionally, but do not re-incorporate the foam that appears on the top of the mixture. Continue to cook for 1 hour. Remove the vanilla bean after 1 hour and continue to cook until the mixture is a dark caramel color and has reduced to about 1 cup, approximately 1 1/2 to 2 hours.
5) Strain the mixture through a fine mesh strainer.
6) Store in the refrigerator in a sealed container for up to a month.

Chocolate Chip Cookies


1 cup butter, softened
3/4 cup white sugar
3/4 cup brown sugar
2 eggs
1 tsp vanilla
1 cup whole wheat flour
1 1/4 cups white flour
1 tsp baking soda
1 tsp salt
1 1/2 cups chocolate chips
1/2 cup pecans, chopped
1 tbsp Malden Sea Salt


1) In medium bowl, mix 1 cup whole wheat flour, 1 1/4 cups white flour, 1 tsp baking soda, & 1 tsp salt.
2) In stand mixer, cream 1 cup butter, 3/4 cup white sugar & 3/4 cup brown sugar in stand mixer.
3) Add in 2 eggs, one at at time. Add 1 tsp vanilla.
4) Add flour mixture to butter/egg mixture, 1/3rd at a time.
5) Fold in 1 1/2 cups chocolate chips & 1/2 cup pecans
6) Chill for 1-2 hours or overnight.
7) Roll into 1-inch balls and sprinkle a pinch of malden sea salt onto each cookie.
8) Bake at 375 degrees for 10 min.


Apple Muffins

Makes 12 muffins

5 tbsp butter, softened
1 cup sugar
1 egg
1 1/2 cups flour
1/4 tsp salt
2 1/4 tsp baking powder
1 tbsp + 1 tsp cinnamon
1/4 tsp nutmeg
1/2 cup whole milk
1 cup apples, peeled and diced


1) Preheat oven to 350 degrees
2) In medium bowl, mix & sift 1 1/2 cups flour, 1/4 tsp salt, 2 1/4 tsp baking powder, 1 tsp cinnamon, and 1/4 tsp nutmeg.
3) In stand mixer, cream 5 tbsp butter & 1/2 cup white sugar. Add 1 egg.
4) Add flour mixture to butter/sugar mixture, 1/3rd at a time alternating with 1/2 cup whole milk.
5) Fold in 1 cup apples.
6) Place batter in greased muffin tin (each half full).
7) Bake at 350 degrees for 20 min.
8) When still warm, roll muffins in remaining 1/2 cup sugar and 1 tbsp cinnamon.

Foster Brownies


1/2 cup butter
1 cup sugar
2 eggs
1 tsp vanilla
1/2 cup flour
3 tbsp cocoa powder
1/4 tsp salt
1/2 cup walnuts


1) Preheat oven to 350 degrees
2) Cream 1/2 cup butter and 1 cup sugar in stand mixer.
3) Add in 2 eggs, one at at time. Add 1 tsp vanilla.
4) In separate bowl, mix 1/2 cup flour, 3 tbsp cocoa powder, & 1/4 tsp salt.
5) Add flour mixture to butter/sugar mixture, 1/3rd mixture at a time.
6) Fold in 1/2 cup walnuts.
7) Bake at 350 degrees for 30 min.