1. Preheat oven to 350°. In a large bowl, mix the eggs, sugar, cinnamon and oil. Peel and slice the apples and add to mixture in bowl (coating as you go to keep apples from turning brown.) Mix together the baking soda and flour and add to the ingredients in the bowl. Mix WELL (best with a fork) until all of the flour is absorbed by the wet ingredients. Pour mixture into a greased one 9x13 or two 9″ round pans. Bake for approximately 55 minutes.
2. - I always use noodles that require boiling first because I hate when the no-boil ones never actually get soft enough. But if you've had success with no-boil ones then by all means! - If you're like AJ and prefer a really saucy lasagna, then I'd recommend using another half jar of marinara sauce. This is also a good idea if you are using no-boil noodles. - You could also use a thawed bag of frozen wilted spinach instead of wilting it yourself. Drain well.

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INGREDIENTS

• 1 cup organic frozen mixed berries
• 1 frozen banana
• 1 orange, peeled and segmented
• 4 - 6oz Vanilla Greek Yogurt (I used a 5.3oz container of Vanilla Oikos)

THE METHOD

1. Combine all ingredients in a blender then blend until smooth.
2. Like I said – you will totally suck this down! It may be my most favorite smoothie to date, actually. Tropical-tasting and sweet, with the perfect, smooth and creamy consistency. YUMMMM!!

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INGREDIENTS

• 1 bunch fresh coriander (leaves and half of stems)
• 1 clove garlic
• 1 small red chilli, remove seeds if you don't like the heat of chillies.
• 140 grams raw cashews
• 1 tbsp apple cider vinegar
• 150-200 grams olive oil, amount of olive oil depends on desired consistency of your pesto
• 1 tsp Himalayan or rock salt

THE METHOD

1. 1. Place Garlic, coriander, cashews, chilli, salt, vinegar and half of the olive oil in a mini food processor. Scrape down the sides of bowl as you go, you will have a fairly thick and chunky pesto.
2. 3. If a thinner or smoother pesto is desired slowly add the remaining olive oil until your desired thickness and consistency is achieved.
3. 4. Place in a jar/container and store in fridge for up to 1 month. Make sure your pesto is covered with a layer of olive oil and seal the jar/container so it is airtight.
4. I always find it lasts longer if you store it upside down in the fridge.

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INGREDIENTS

• 3/4 cup boiling water
• 1 pkg. (3 oz.) JELL-O Orange Flavor Gelatin
• 2 cups ice cubes
• 1-1/2 cups thawed COOL WHIP Whipped Topping
• 2 fresh peaches, peeled, chopped
• 1 ready made pie crust

THE METHOD

1. ADD boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add ice cubes; stir until gelatin is slightly thickened. Remove any unmelted ice. Add COOL WHIP; stir until blended. Gently stir in peaches.
2. REFRIGERATE 15 min. or until gelatin mixture is thick enough to mound; spoon into crust. Refrigerate 3 hours or until firm.

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INGREDIENTS

• Dry Ingredients
• 2 cups all purpose flour
• 1 1/2 cups granulated sugar
• 1/2 cup light brown sugar, packed
• 1 cup pecans, finely chopped (I use my food processor)
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon + 1 teaspoon ground cinnamon
• 1/2 teaspoon allspice
• 1/4 teaspoon ground nutmeg
• 
  
• Wet ingredients
• 4 large eggs
• 3/4 cup vegetable oil
• 1/2 cup vanilla Greek yogurt (full fat)
• 1 teaspoon vanilla extract
• 2 teaspoons orange extract
• 
  
• Cream Cheese Filling
• 8 oz. cream cheese, softened
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon lemon juice
• 1/2 teaspoon vanilla extract
• 3 tablespoons all purpose flour
• 
  
• Orange Cream Cheese Glaze
• 4 oz. cream cheese, softened
• 2 tablespoons butter, softened
• 2 tablespoons orange juice
• 2 teaspoons lemon juice
• 1 teaspoon orange extract
• 1/2 teaspoon vanilla extract
• 2 cups powdered sugar, sifted
• 
  
• Optional Decorative Garnishes
• roasted pecans, roughly chopped
• orange zest

THE METHOD

1. Preheat the oven to 350F degrees. Butter and flour a 10” bundt cake pan (or use nonstick-spray with flour in it). Set aside.**
2. To make the Cream Cheese Filling, beat the cream cheese and sugar until light and creamy. Beat in remaining Filling Ingredients until smooth. Set Aside.
3. In a large bowl, mix all of the Dry Ingredients together. In a separate bowl, gently whisk eggs then stir in remaining Wet Ingredients just until combined. Don't overmix.
4. Stir Wet Ingredients into Dry Ingredients just until moistened, then stir in carrots until evenly combined (I use my clean hands to stir in the carrots).
5. Spoon 3 cups batter into prepared bundt cake pan. Spoon Cream Cheese Filling over batter and gently smooth, but do not touch the sides of the pan. Top with remaining batter.
6. Bake at 350F degrees for 45 minutes, cover with foil then reduce heat to 325 and bake an additional 25-30 minutes or until toothpick inserted near the center comes out clean. Cool in the pan for 10 minutes then transfer to a cooling rack to cool completely.
7. To make the Orange Cream Cheese Glaze, using an electric mixer, cream together all of the Glaze ingredients EXCEPT the powdered sugar on medium speed for 1-2 minutes or until completely smooth. Add sifted powdered sugar and beat until very smooth, scraping down sides as needed. Place the frosting in the refrigerator for 5 to 10 minutes before using.
8. When cake has cooled, drizzle Glaze over cake or individual servings, whisking in additional orange juice/milk if Glaze has become too thick upon standing.
9. Store in the refrigerator for up to 7 days.

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INGREDIENTS

• 200 grams of vanilla wafers
• 500g mascarpone
• 200 grams of whipping cream
• 2 tablespoons sugar
• 200 grams of milk chocolate
• 60 grams of dark chocolate chips
• Cocoa powder for garnish

THE METHOD

1. Line a springform pan with parchment paper.
2. Whisk the vanilla wafers to reduce it to dust, and pack it on the basis of the mold. Place in refrigerator for at least 20 minutes.
3. Whip cream until stiff, then add the mascarpone continuing to mount.
4. Divide the mixture into two parts.
5. Melt the milk chocolate in a double boiler and add a half of cream.
6. Add 2 tablespoons of powdered sugar to the other half continuing to mount with the whisk, then add the chocolate chips.
7. Pour a layer of milk chocolate based, level well and place in freezer for 15 minutes.
8. After this time, remove from freezer and pour the other cream.
9. Leveling well, garnish with bitter chocolate and store in the freezer for at least 3 hours.
10. Take out of the freezer about twenty minutes before serving.

Keywords

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INGREDIENTS

• 1 (18.25 ounce) package moist white cake mix
• 1 teaspoon instant coffee powder
• 1/4 cup coffee
• 1 tablespoon coffee flavored liqueur
• FILLING:
• 1 (8 ounce) container mascarpone cheese
• 1/2 cup confectioners' sugar
• 2 tablespoons coffee flavored liqueur
• FROSTING:
• 2 cups heavy cream
• 1/4 cup confectioners' sugar
• 2 tablespoons coffee flavored liqueur
• GARNISH:
• 2 tablespoons unsweetened cocoa powder
• 1 (1 ounce) square semisweet chocolate

THE METHOD

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans.
2. Prepare the cake mix according to package directions. Divide two thirds of batter between 2 pans. Stir instant coffee into remaining batter; pour into remaining pan.
3. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside.
4. To make the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners' sugar and 2 tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate.
5. To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners' sugar and 2 tablespoons coffee liqueur until stiff. Fold 1/2 cup of cream mixture into filling mixture.
6. To assemble the cake: Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture. Top with coffee-flavored cake layer; poke holes in cake. Pour another third of the coffee mixture over the second layer and spread with the remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. Spread sides and top of cake with frosting. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.
7. To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.

Keywords

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