INGREDIENTS: 2 cups all-purpose flour 1 cup cake flour 1 1/2 teaspoons baking soda 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon ground cinnamon 1/2 teaspoon sea salt 1/4 teaspoon ground cloves 1/4 teaspoon ground mace 1/4 teaspoon ground ginger 1 1/2 cups (3 sticks) European-style butter, room temperature 2 cups sugar 3 eggs 3 1/2...Read More

This vegan version of karidopita is full of flavor, spicy and moist — a satisfying cake to enjoy anytime. INGREDIENTS: Cake 1 cup vegetable oil 2 cups water 1/2 cup cognac 1/2 cup golden raisins 1/2 cup dark raisins 4 cups all-purpose flour 1 1/2 cups sugar 4 teaspoons baking powder 1/2 teaspoon cinnamon 1/2...Read More

INGREDIENTS: 2 quarts of puréed strawberries (approximately 4 to 5 baskets) 1/2 cup simple syrup 1 cup water 1/4 cup dried hibiscus 1/4 teaspoon salt METHOD: In a pot combine simple syrup, water, salt, and the dried hibiscus. Bring to a boil. Remove from heat and cool. Strain the hibiscus syrup, pressing the hibiscus to...Read More

Slow-roasting strawberries intensifies the flavor to the max! Try a spoonful on top of ice cream or ladle some over pound cake. INGREDIENTS: 4 pints organic strawberries 1/2 cup raw or turbinado sugar 1/4 cup balsamic vinegar METHOD: Preheat oven to 250°F. Wash and stem the strawberries, leaving them whole. Place the strawberries in a...Read More

INGREDIENTS: 2 large yams (or 4 small yams) 2 cups all-purpose flour, sifted 1 1/2 teaspoons baking soda 1/4 teaspoon cloves 1 1/2 teaspoon cinnamon 1 teaspoon salt 2 cups sugar 1 1/2 cups vegetable oil 4 eggs 2 tablespoons orange zest METHOD: Place washed whole yams on a baking sheet, pierce, and bake at...Read More

INGREDIENTS: Cake 2 large carrots, finely shredded or grated 1 large parsnip, finely shredded or grated 1 medium zucchini, finely shredded or grated 1 apple, tart, peeled, cored, and finely shredded or grated 1 1/4 cups all-purpose flour 1/2 cup whole wheat flour 1 1/2 teaspoons baking soda 3/4 teaspoon kosher salt 1 teaspoon cinnamon,...Read More

“This was one of my childhood favorites! It’s my Grandma’s carrot cake recipe with cream cheese icing. We used to make them in little loaf pans for maximum icing coverage!” — Pastry Chef Marina Sousa INGREDIENTS: Cake 3 cups grated carrots 4 eggs 2 cups sugar 1 1/2 cups Crisco vegetable oil 2 teaspoons baking...Read More

INGREDIENTS: For the cake: 2 cups sweetened flaked coconut (about 6 ounces) 7-ounce jar macadamia nuts (about 1 1/2 cups) l cup unsalted butter, softened 1 1/2 cups firmly packed light brown sugar 8 ounces cream cheese, softened 4 large eggs 1 tablespoon pure vanilla extract 2 2/3 cups all-purpose flour 2 1/2 teaspoons baking...Read More

INGREDIENTS: COOKIES 2 cups all-purpose flour, sifted 1/2 cup sugar 1/4 teaspoon salt 1 cup butter (Plugra is best), cut into cubes 3/4 cup unblanched almonds, ground finely 2 teaspoons pure vanilla extract Chopped pistachio nuts, for garnish FROSTING 6 tablespoons butter 1/3 cup half-and-half 2/3 cup packed brown sugar 2 cups confectioners’ sugar 1/2...Read More

INGREDIENTS: 4 cups sliced fresh strawberries 1 tablespoon sugar 1 tablespoon Grand Marnier, optional 1 cup heavy whipping cream 1 package (8 ounces) cream cheese, softened 2 cups powdered sugar 1 teaspoon vanilla extract 12 cooked crêpes (see recipe here) Powdered sugar, for dusting (optional) About half an hour before serving, toss sliced strawberries with...Read More