How to make Simple Pizza Dough

Ingredients
3 1/2 to 4 cups bread flour,(plus more for rolling)
1 teaspoon sugar
1 envelope instant dry yeast
2 teaspoons kosher salt
1 1/2 cups water
2 tablespoons olive oil , plus 2
teaspoons

Note: Chef's using bread flour will give you a much crisper crust. If you
can't find bread flour, you can
substitute it with all-purpose
flour which will give you a
chewier crust.

Directions

Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the
dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured
surface and gently knead into a smooth, firm ball.

Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm
area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces.Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.

Horchata

This cinnamon-vanilla rice drink is a
frothy Mexican classic.Rice flour offers a nice shortcut, eliminating the customary need to soak grains of rice overnight and grind them. Condensed milk gives the blend sweetness. For a spiked version,
stir in a little rum.

Ingredients
4 cups whole milk
1 cinnamon stick
1 can sweetened condensed milk
1/2 cup rice or almond flour
2 teaspoons pure vanilla extract
1/2 cup dark or light rum (optional)
Ice cubes

Garnish : ground cinnamon and
cinnamon sticks

DIRECTIONS

•Bring whole milk and cinnamon
stick to a simmer in a medium
saucepan over medium heat.
Remove from heat, and transfer to
a bowl. Whisk in condensed milk,
flour, and vanilla. Refrigerate for at
least 30 minutes.

• Strain mixture through a fine
sieve, and stir in rum if using.
Divide among 4 ice-filled glasses.
Garnish with ground cinnamon and
cinnamon sticks.

Abacha (African/ Nigerian Salad)

Ingredient
2 cups Abacha (dried Shredded cassava)
1 Dried Fish*
1/4 cup Palm Oil
1/2 teaspoon Akau *Cooking Potash*
3 table spoons Crayfish
1/2 bulb small onion (chopped)
1/4 cup chopped scented leave
1 cube maggi and salt to taste

Direction
Soak the abacha in hot water till it’s soft (25-30mins). Drain.

Bleach the palm oil for 5mins on medium heat. set aside to cool

De-solve the akau in 1 tablespoon hot water.

In a bowl combine the bleached oil, akau solution, dried fish, crayfish, softened abacha, onions, maggi and salt .Combine all the ingredients.

Sprinkle on scent leaf just before serving

Enjoy!!!

*Note: you can add whatever pre cooked meat you desire.Ponmo (cow skin) was incorporated into the featured dish.

CHOCOLATE WHITE CHOCOLATE COOKIE DOUGH

Soft-baked and completely irresistible
chocolate chip cookies swirled with
chocolate white chocolate cookies. Say
goodbye to your self control!

Ingredients;
CHOCOLATE WHITE CHOCOLATE COOKIE DOUGH

1/2 cup (115g) unsalted butter, softened to
room temperature
1/2 cup (100g) granulated sugar
1/2 cup (100g) light or dark brown sugar
1 large egg*
1 teaspoon vanilla extract
1 cup (125g) all-purpose flour (careful not
to overmeasure )
1/2 cup + 2 Tablespoons (57g)
unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
2 Tablespoons (30ml) milk*
1 cup + 2 Tablespoons (202g)
white chocolate chips

CHOCOLATE CHIP COOKIE DOUGH
3/4 cup (170g) unsalted butter, softened to
room temperature
3/4 cup (150g) light or dark brown sugar
1/4 cup (50g) granulated sugar
1 large egg*
2 teaspoons vanilla extract
2 cups (250g) all-purpose flour
2 teaspoons cornstarch (aka cornflour)
1 teaspoon baking soda
1/2 teaspoon salt
1 cup + 2 Tablespoons (202g) semi-sweet
chocolate chips

Directions:
Make the chocolate cookie dough: Cream the butter and sugars together with a hand or stand mixer fitted with a paddle attachment on medium speed until light and fluffy. Scrape down the sides and bottom as needed. Beat in the egg and vanilla on high speed until combined,scraping down the sides as needed.
In a separate bowl, combine the flour, cocoa powder, baking soda, and salt. Slowly mix it into the wet ingredients on low speed.
The dough will be thick. Again on low speed, mix in the milk until combined.
The dough will be sticky. Fold in 1 cup of white chocolate chips.

Cover both cookie doughs with aluminum foil and chill for at least 2 hours or up to 3 days. Chilling is mandatory; the cookies will spread all over the place if the cookie doughs are not chilled. I recommend chilling for at least 4-6 hours for thicker cookies

Preheat oven to 350F degrees. Line cookie sheet with silicone baking mat or parchment paper. Measure 1.5
Tablespoons of chocolate cookie dough.
Roll into a ball. Take 1.5 Tablespoons of
chocolate chip cookie dough. Roll into a ball. Press the two balls together between your hands and roll them into 1 large
ball. Repeat rolling for each cookie. The chocolate cookie dough will get onto your hands, so wash/wipe them after you roll each cookie. It is important the chocolate
cookie dough is chilled or else it will be even more messy.

Bake the cookies for 9-10 minutes. 11-12 minutes for a crispier cookie. The cookies will look very soft, puffy, and almost undone. Remove from the oven. With the remaining white chocolate and semi-sweet chocolate chips you have leftover, press a few into each cookie.

Allow the cookies to cool on the cookie sheet as they will continue to "bake" and set up. Cookies remain fresh and soft for up to 10 days in an airtight container at room temperature. They will not last that
long! Cookie dough balls and baked
cookies freeze well for up to 2 months.

*Room temperature egg is preferred for both cookie doughs for easy mixing and even disbursement through each cookie.Good rule of thumb - when using room temperature butter, always use room
temperature egg(s) unless
otherwise specified.

New York Strip Steaks with Bourbon Steak Sauce

Combine a New York strip and a savory bourbon-laced sauce, and you’ll have an elegant but easy grilled main course.Serve with grilled veggies, like tomatoes and red onion, or creamed spinach for a meal worthy of a dinner party.

Ingredients:

Steak
4 bone-in New York strip steaks, each
about 10 oz (315 g) and 1 1/2 inches (4
cm) thick
1/2 cup (4 oz/125 g) unsalted butter,
melted and cooled
1/4 cup (2 fl oz/60 ml) canola oil
Kosher salt and freshly ground pepper
Bourbon Steak Sauce (see below)

At least 30 minutes before you are ready to begin grilling, remove the steaks from the refrigerator. In a 9-by-13-inch (23-by-33-cm) baking dish, mix together the butter and oil. Place the steaks in the
mixture and turn to coat both sides. One at a time, lift the steaks from the dish,allow the excess oil mixture to drip back into the dish, and place on a platter. Coat each steak on both sides with 1 teaspoon each salt and pepper.

Prepare a charcoal or gas grill for direct grilling over high heat. Brush and oil the grill grate.

Place the steaks on the grill directly over the fire and cook for about 3 minutes.Using tongs or a wide spatula, rotate each steak a quarter turn (90 degrees), and continue cooking for another 3 minutes,
then turn the steaks. Cook the steaks until well marked and cooked to your liking,about another 5 minutes for medium-rare, or until an instant read
thermometer inserted into the center of a steak away from bone registers 135°F

(57°C). If you want to cook the steaks to medium, find a cool spot along the edge of your charcoal grill or cut the burners down on your gas grill to medium heat.Transfer the steaks to warmed plates and let rest for 5-10 minutes. Serve at once.

Bourbon Steak Sauce

1/2 cup (4 oz/125 g) Dijon mustard
1/4 cup (2 oz/60 g) ketchup
3 Tbs. steak sauce, preferably A1
2 Tbs. bourbon
2 Tbs. well-drained prepared horseradish
1 Tbs. each Worcestershire sauce, pure
maple syrup, dark corn syrup, and tamari or reduced-sodium soy sauce)
4 anchovy fillets, mashed to a paste
Kosher salt and freshly ground pepper

In a bowl, mix together the mustard,
ketchup, steak sauce, bourbon,
horseradish, Worcestershire, maple
syrup, corn syrup, tamari, and anchovies.Season with salt and pepper. Use right away, or store in an airtight container in the refrigerator for up to 1 week. Bring to room temperature or warm slightly
before serving.

BLACKENED FISH TACOS WITH AVOCADO-CILANTRO SAUCE

INGREDIENTS
For the Blackened Fish:

1.5 lbs tilapia fillets
1 ½ teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon onion powder
½ teaspoon cumin
½ teaspoon salt
½ teaspoon brown
sugar
¼ teaspoon cayenne pepper
2 tablespoons canola oil
12 corn tortillas

For the Slaw:

½ red cabbage, sliced thin
¼ green cabbage, sliced thin
½ medium-sized onion, diced
½ cup cilantro
Juice of 1 lime

For the Avocado- Cilantro Sauce:

½ cup sour cream
1 ripe avocado, pitted and skinned
¼ cup cilantro, chopped
Juice of 1 lime
1 jalapeno, chopped and seeded
Salt, to taste

DIRECTIONS

1. In a small bowl, combine the
smoked paprika, garlic powder,
dried oregano, onion powder,
cumin, salt, brown sugar, and
cayenne pepper. Sprinkle the
mixture over both sides of your
tilapia fillets, and then rub the
seasonings in.

2. Combine all of the Avocado Cilantro Sauce ingredients in a
food processor or blender.
Pulse until well-combined.

3. Combine all of the Slaw
ingredients in a large bowl and
mix well.

4. Heat the oil in a heavy-
bottomed pan over medium-
high heat. Once heated, add in
the tilapia (a few at a time if
you can't fit them all at once).
Cook for 4-5 minutes on each
side, or until the outside is
blackened and the fish flakes
apart easily.

5. Remove the fish from the heat,
and if desired, warm the corn
tortillas in the same skillet over
medium heat, cooking for about
30 seconds on each side.

6. Break up the tilapia into 2-3"
pieces. Stack the tortillas in
twos. Distribute the fish evenly
between the 6 sets of tortillas,
and top with Slaw and
Avocado-Cilantro Sauce. Serve.

Homemade Chocolate Pudding with Baileys

I’m a big fan of pudding, but rarely
make it myself, Lol. I know its taste good tho. from previous homemade puddings

INGREDIENTS:
1/4 cup sugar
1/4 cup cornstarch
1 1/3 cups milk
1 egg yolk
1/2 cup heavy cream
1/3 cup Baileys Irish
Cream
1/2 teaspoon pure vanilla extract
3 ounces semisweet chocolate,coarsely
chopped

1. In a medium saucepan combine sugar and cornstarch whisking to
thoroughly incorporate.Add milk and whisk until dry ingredients are
dissolved. Next, whisk in
the egg yolk and cream.

2. Place the pan over medium heat, whisking constantly until the mixture comes to a full boil and thickens.

3. As soon as the mixture thickens, remove the pan from the heat and whisk in the Baileys Irish Cream
and vanilla.

4. Add chocolate and whisk until it is completed melted and smooth.

5. Pour pudding into individual serving dishes. Let the pudding cool
slightly then cover the tops with plastic wrap to prevent a skin from
forming. Refrigerate for at least 2 hours before serving.

6. If desired, garnish with fresh whipped cream and chocolate curls.

Brown Sugar Caramel Pound Cake

Ingredients:
1 ½ cups butter softened
2 cups light brown sugar, packed
1 cup granulated sugar
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup whole milk
1 8oz bag toffee chips
1 cup pecans, chopped

Carmel Drizzel:
1 – 14 oz can sweetened condensed milk
1 cup brown sugar
2 tablespoons butter
½ teaspoon vanilla extract

Directions:
 
Preheat oven to 325 spray a 12 cup Bundt pan with cooking spray with flour
Beat butter until creamy. Add sugars beating until fluffy. Add eggs one at a time. In medium bowl combine flour, baking powder and salt. Add flour mix to batter alternately with milk, beat until just combined. Stir in toffee buts and pecans. Spoon batter into pan and bake 85 minutes or until wooden pick comes out clean. To prevent excess browning, cover cake with foil while baking.

Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon Caramel Drizzle over cooled cake.

Directions for Caramel Drizzle

 
In a medium saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking frequently. Reduce heat, and SIMMER for 8 minutes, whisking frequently. Remove from heat; whisk in butter and vanilla. Let cool for 5 minutes before using. NOTE: Make sure you drizzle the caramel while it’s still HOT.

NB
When cooled the caramel does somewhat harden.

Chinese Hakka Steamed Salted Egg with Pork

Ingredients

2 salted eggs (raw)
1 regular egg
1 cup minced or ground pork (minced is preferred)
1 tbsp corn flour
1/4 cup water
Drop of light soy sauce
Dash of pepper
Green onions/ Cilantro (garnish - optional)

Method:

Firstly, crack the eggs together and mix well. Mix the pork with the cornstarch and let sit for about 10 minutes.  If using ground pork, still give it a few chops for slightly better texture.   Add the egg mixture into the pork and mix gently. Add 3 tbsps of water to the mix. Steam over medium heat for 25 minutes. To avoid water drying out, keep and eye on your steamer or wok and add more water when necessary. Add a dash of pepper and green onions for garnish if desired. Serve hot with rice

Curried indomie with Sauteed gizzard and Shrimps

Ingredient
1 pack indomie noodles ( whatever flavor
you prefer)
3-4 raw gizzard (cleaned)
3-4 raw shrimps (cleaned and divined)
Half small onion (thinly sliced)
Some chilli
1tsp tomato puree (optional)
1T curry
Salt and black pepper to taste
1Tspn oil of choice

Direction;

• Combine the gizzard, some salt and pepper in a small pot. Add some water and set to boil over medium heat for 15-20mins

• In the mean time, add some salt, some curry and pepper to the shrimp. set aside

• Place a medium size pot over medium heat,once the pot is hot enough add in the oil and the onions. stir. cook for about 2 mins.
place the shrimp in the pot with the onions,cook on each side to 2 mins. Remove the shrimps and set aside

• Now add in the boiled Gizzard to the
onions,stir in the chilli and puree. add about 1 tspn of water.cover the pot and set to simmer for 4-5mins.
• Add the cooked shrimp to the gizzard.combine

• Cook your indomie noodles as instructed on the packet, add in some curry.

Serve the noodles with your shrimp and gizzard.

EnjOy!!

De-Pudged Pigs in a Blanket

Ingredients
8 fat-free or nearly fat-free
franks (about 40 to 45 calories
each)
1 package refrigerated reduced-
fat crescent dough
Flour, for dusting
Mustard , as dip, optional

Directions
Preheat the oven to 375 degrees F.
Cut each hot dog into 4 even pieces. Set
aside. Place the eight triangle-shaped
portions of dough on a lightly floured work
surface.
One at a time, stretch or roll each triangle
out slightly, making it into a larger triangle.
Cut each piece of dough into 4 long, narrow
triangles. Beginning at the base of each of
these triangles, roll one hot dog piece up in
each until the point of the triangle wraps
around the center. Place your blanketed pigs
on a large, ungreased baking sheet.
Repeat with remaining ingredients, so that
you have 32 pigs in a blanket. Be sure to
evenly space them, as the dough will expand
while baking.
Place sheet in the oven and cook until
dough appears slightly browned and crispy,
about 12 minutes.
Serve with mustard for dipping, if using.

Enjoy!

Pumpkin Butterscotch Fudge

Ingredients

2.5 cups granulated sugar
1/2 cup brown sugar
1/2 cup unsalted butter
1 cup half-and-half
1/2 cup canned pumpkin
3/4 tsp pumpkin pie spice
dash of ground cloves
1 (12-ounce) package butterscotch chips
1 (7-ounce) jar marshmallow creme
1 tsp vanilla extract
1 cup chopped pecans or walnuts (optional)

Instructions

1. Line an 8-inch or 9-inch square pan with foil.

2. Butter the foil generously and set aside.

3. Bring sugars, butter, half-and-half, pumpkin, and spices to a boil over medium to medium-low heat in a heavy-bottomed 5 quart pot, stirring frequently.

4. Continue cooking, stirring constantly, to the soft ball stage using a candy thermometer.

5. Remove from heat and stir in butterscotch chips until fully melted. This takes several minutes.

6. Add the marshmallow creme and stir until blended.

7. Add the vanilla and nuts and stir until combined.

8. Pour into prepared dish and cool.
Cut into squares and store in an airtight container.

Spinach Prosciutto and Mozzarella Stuffed Pork Tenderloin

Ingredients:

•3 cloves garlic, crushed
•2 tbsp lemon juice, freshly squeezed
•2 tsp Dijon mustard
•1 tsp olive oil
•1/4 tsp fresh ground black pepper
•1 (1 lb) pork tenderloin
•1 1/2 oz reduced fat mozzarella •Cheese (Polly-o)
•2 cups fresh baby spinach
•2 tbsp chopped sun dried tomatoes
•1 oz thin sliced prosciutto
•Salt and fresh cracked pepper, to taste

Directions:

Combine crushed garlic, lemon juice, mustard, olive oil, and pepper; mix well.

Cut a lengthwise slit down the center of the tenderloin to within 1/2- inch of bottom (careful not to cut all the way through). Open tenderloin so it lies flat. On each half, make another, lengthwise slit down the center to within 1/2-inch of bottom; cover with plastic wrap. Flatten to 1/4-in. thickness with a mallet.

Remove plastic wrap; spread 1/2 of the garlic/Dijon mixture on the inside of the pork. Layer the cheese, spinach, sun dried tomatoes and proscuitto on top, press down gently.

Roll up pork jelly-roll style, starting with a long side. Tie the roast at 1-1/2-inch to 2-inch intervals with kitchen string.

Season lightly with salt, and remaining garlic/Dijon mixture. Place on a rack in a shallow baking pan.

Bake, uncovered, at 425° for 25-30 minutes or until a meat thermometer reads 160°. Place under the broiler to brown the top for 5 minutes, then transfer to a serving platter or cutting board. Let stand 10 minutes before removing string and slicing. Slice in 8 pieces.

Cherry-Bomb Coconut Milk Popsicles

ingredients:

cherry filling
1 pound (455g) cherries, fresh or frozen (thawed-if frozen)
1 1/2 cups (360ml) water
1/2 cup (100g) sugar
2 teaspoons (10ml) fresh lime juice (1-2 limes depending on their juiciness)

coconut filling
3/4 cup (180ml) coconut milk
3/4 cup (180g) plain yogurt
1/3 cup (65g) sugar

Directions:
1} If using fresh cherries, pit and de-stem the cherries (if using frozen, combine all of the cherry filling ingredients in a blender and proceed to Step 2). Combine all of the cherry filling ingredients in a saucepan over medium heat and bring to a simmer. Cook until the cherries are soft, 10-15 minutes.

2} Puree the cherry filling in a blender. Strain out any remaining cherry chunks using a wire mesh strainer and set the cherry juice aside for filling the pops.

3} In another bowl, whisk together all of the coconut filling ingredients until smooth.

4} Pour the first layer of cherry juice into the pop mold. Freeze for 30 minutes or until just firm enough to keep the coconut filling from bleeding into the layer.

5} Pour a layer of coconut filling. Place the popsicle sticks into the pops, making sure the stick goes into the first cherry layer *see Note 1. Freeze for 30 minutes or until firm enough to keep the next layer from bleeding into it. Repeat for the remaining layers. Freeze for at least 2 hours after the final layer to make sure pops are completely solid before serving.

6} To serve, slightly warm the pop molds for 10-20 seconds (under warm water, wrapped a warm towel, or rubbed with your hands) and then pull the pops free of the mold. Enjoy!!

Note: Use the popsicle mold top or a double layer of aluminum foil with slits for the sticks to help keep the sticks straight when first freezing the them into the pops.

Coconut Cottage

Ingredients:

3 ounces light rum
4 Tbsp coconut cream
1 Tbsp milk
1/2 cup fresh pineapple (crushed)
3/4 cup frozen fresh pineapple (crushed)
1 cup crushed ice

Directions:

Combine all ingredients in a blender and mix at high speed until smooth. Pour into tall glasses and garnish with fresh pineapple wedges.

Enjoy!!!

Chicken Dumpling Soup

•6 1/2 c. chicken stock
•2 large carrots, peeled and roughly chopped
•7 oz boneless skinless chicken breast or ground chicken
•3 1/2 oz. white bread, no crusts (I used burger rolls)
•6 1/2 TBS of half and half
•1 egg plus 1 egg yolk
•1 tsp salt
•a pinch of pepper
•a pinch of nutmeg
•5 button mushrooms, thinly sliced
•1/2 bunch of fresh parsley, leaves roughly chopped

1) Bring the chicken stock and chopped carrots to a boil in a large pot over medium-high heat. Boil for 10 minutes, or until carrots are tender.

2)  In a blender, combine the chicken, bread, half and half, egg, egg yolk, salt, pepper and nutmeg, and blend until you have a smooth and sticky paste. Use a spoon to form the paste into dumplings of about 2 TBS apiece, and drop the dumplings into the boiling broth. Cook the dumplings for 4 minutes, stirring occasionally, then add the mushrooms and cook for 1 minute longer. Check the inside of a dumpling just to make sure it is cooked all the way through. Serve the soup immediately, with a generous sprinkling of chopped parsley stirred in.

Goat Meat Pepper Soup 'Origin: Nigeria'

Ingredients for Nigerian Goat Meat Pepper Soup:

*500 g Goat meat...cut into small sizes
*2 spoonful Ground pepper soup spices   
*Habanero/Chilli Pepper/ (to taste)
*2 teaspoonful Dry Uziza/basil leaves (optional)
*1 tablespoonful of ground Crayfish
*2 Stock cubes /seasoning cubes(maggi or knorr e.t.c)
*1 medium Onion bulb(chopped)
* Salt - to taste
*Water (as needed) 

Preparation;

* If you don't have the pre- packed pepper soup spices, you can prepare you own pepper soup spices  by following the recipe HERE.

To prepare the Nigerian Goat Meat Pepper Soup

*  First, Clean and season the meat pieces with chopped onions, seasoning cubes and salt to taste.
Leave the meat to simmer in its own juice for 5 minutes, then add a little water and cook for 30 minutes on medium heat.

* After 30 minutes, add enough water to cover the meat(depending on how much ''soup'' you want). Taste for salt, and if need be, add extra salt and the remaining seasoning cube.
  Then add the  ground pepper soup spices, ground crayfish, pepper and the chopped uziza/basil leaves; mix thoroughly and cook for 5 minutes or until the Goat meat is tender or well cooked.

  Now you have a delicious  Nigerian Goat Meat Pepper Soup . Serve hot and enjoy.

PASSION FRUIT HURRICANES

2 cups passion fruit juice
1 cup plus 2 tablespoons sugar
3/4 cup lime juice
3/4 cup light rum
3/4 cup dark rum
3 tablespoons grenadine syrup
6 to 8 cups ice cubes
Orange slices and maraschino cherries

Method:

In a pitcher, combine the fruit juice, sugar, lime juice, rum and grenadine; stir until sugar is dissolved. Pour into hurricane or highball glasses filled with ice. Garnish with orange slices and cherries

Hurricane

ingredients:
2 oz grenadine
1 ½ oz light (silver) rum
1 ½ oz dark (gold) rum
1 ½ oz orange juice
1 ½ oz pineapple juice
½ oz triple sec
½ oz lime juice

directions:
Combine ingredients in a cocktail shaker or glass with ice and shake or stir well. In a tall glass, fill with crushed ice and pour drink over ice. Garnish with an orange and a maraschino cherry.

Raspberry Cheesecake Ice Cream Cupcakes

Ingredients

3/4 cup Oreo crumbs (about 7 oreos)
2 tbsp butter, melted
8 oz cream cheese
1/4 cup milk
1/2 cup sugar
one 3.4 oz package of cheesecake flavored pudding
12 oz cool whip
4 tbsp raspberry jam
raspberries for garnish, if desired

Instructions

1. Combine Oreo crumbs and melted butter.

2. Place cupcake liners in a cupcake pan and about about 1 tbsp of Oreo mixture to each liner. Pat down to form the crust.

3. Combine cream cheese, milk and sugar in a bowl and mix with a mixer until smooth and creamy.

4. Add the dry cheesecake flavored pudding mix and mix until well combined. Mixture will be thick and sticky.

5. Fold in 8 oz of the cool whip. NOTE: Because the cream cheese mixture is thick and sticky, it might seem to curdle a bit, but keep mixing - it will come together.

6. Add ice cream mixture to cupcake liners and put in freezer.

7. Add the raspberry jam to the remaining 4 oz of Cool Whip and mix until smooth with a spatula.

8. Remove cupcakes from freezer and add raspberry Cool Whip on top.

9. Place cupcakes back in freezer until frozen.

Lemon Glazed Blueberry Donuts

Ingredients

For the Donuts
• 1 C all-purpose flour
•1 C whole wheat pastry flour (or use all all-purpose flour)
•½ C sugar
•2 tsp baking powder
•1 tsp salt
•½ tsp lemon zest
•4 tsp fresh lemon juice
•¾ C non-fat buttermilk
•2 eggs, lightly beaten
•3 tbsp butter, melted and cooled
•1 tsp vanilla extract
•⅔ C fresh blueberries

For the Glaze
¾ C confectioner’s sugar
1 tbsp fresh lemon juice
¼ tsp vanilla extract

Instructions;

1) Preheat oven to 350. Lightly spray donut pan with non-stick cooking spray.

2) In a bowl, whisk together flours, sugar, baking powder, salt, and lemon zest. Set aside.

3) In a small bowl, whisk together lemon juice, buttermilk, egg, melted butter, and vanilla extract.

4) Add wet ingredients to dry ingredients and stir until just combined. Gently fold in blueberries.

5) Using a pastry bag or a plastic bag with the tip cut off, pipe batter into prepared donut pan. Fill about ⅔ full.

6) Bake for 10-12 minutes or until edges of donuts just start to turn golden brown.

7) Remove from oven to a wire rack to cool for 5 minutes before removing from pan.

8) Repeat until batter is gone.

9) While donuts are cooling, stir together all glaze ingredients until smooth.

10) Dip cooled donuts in glaze. Allow glaze to harden before serving.

11) While these donuts are best served fresh, leftovers can be stored in a loosely covered container.

Ground Beef and Pepperoni Stromboli

Ingredients
2 loaves (1 pound each) frozen bread dough, thawed
2 eggs, lightly beaten
1/3 cup olive oil
1/2 teaspoon each garlic powder, salt and pepper
1/2 teaspoon ground mustard
1/2 teaspoon dried oregano
1 pound ground turkey or beef, cooked and drained

1 package (3-1/2 ounces) sliced pepperoni
2 cups (8 ounces) shredded part-skim mozzarella cheese
1 cup (4 ounces) shredded cheddar cheese
1 small onions, chopped

Directions
1) Place each loaf of bread dough in a greased large bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.

2)Preheat oven to 375°. Punch dough down. Roll each loaf into a 15x12-in. rectangle.

3)In a small bowl, combine eggs, oil and seasonings. Brush over dough to within 1/2 in. of edges; set remaining egg mixture aside. Layer beef, pepperoni, cheeses and onion on dough to within 1/2 in. of edges. Roll up, jelly-roll style, beginning with a long side. Seal the edges well.

4)Place seam side down on greased baking sheets. Brush with remaining egg mixture. Bake 30-35 minutes or until lightly browned. Let stand 5-10 minutes before cutting. Yield: 2 stromboli (8 servings each).

Raw vanilla coffee creme pie with a chocolate crust

Cashew coffee vanilla creme:
2 cups raw cashews
seeds scraped from 1 vanilla pod
3 tablespoons melted coconut oil
1/4 cup maple syrup (or agave/raw honey/date paste)
1/8 teaspoon salt
1/3 cup very strong, brewed organic coffee

Cinnamon chocolate crust:
1 cup pecans
1 cup dates
2 tablespoons cacao powder
1/8 teaspoon salt
1/4 teaspoon cinnamon powder

Salted caramel drizzle:
1/2 cup dates covered in enough water (or coffee) to cover them
1/2 teaspoon sea salt
1 tablespoon nut butter (optional)

Directions

To make the creme, blend all ingredients until smooth. set aside. 

To make the crust, process the nuts into a rough flour in your food processor and add all the other ingredients until you can press it together, then press it into the bottom of lined small spring-form pan. scoop on the creme and let it set in the fridge or freezer. 

To make the caramel drizzle, blend the dates, water/coffee, salt and nut butter (if using) until smooth and pretty liquid. if it is too thick - add more water; if too thin - add more dates. drizzle on top of your creme pie and garnish with coffee beans, goji berries and pumpkin seeds. it is better - but difficult - to wait until the next day to eat this, let the flavours get to know each other. then DEVOUR.