Strawberry Cheesecake-Stuffed Pound Cake

INGREDIENTS

Serves 10

1 store-bought pound cake
1 block (8 oz) cream cheese, softened
½ cup powdered sugar
1 teaspoon lemon zest
1 cup strawberries, diced


PREPARATION

1. Cut the center out of the pound cake, leaving a half-inch border on the bottom and along each side.
2. In a medium bowl, use a hand mixer to beat together the cream cheese, powdered sugar, and lemon zest until the mixture is smooth.
3. Add the strawberries and beat until the mixture has turned a light pink color but there are still nice strawberry chunks.
4. Pour the cream cheese mixture into the hollowed-out pound cake shell.*
5. Using the removed pieces of pound cake, crumble bits of cake on top of the cheesecake mixture to form a thick layer of crumbs.
6. Refrigerate for at least 8 hours.
7. Slice into 10 half-inch slices and serve.
8. Enjoy!

*Be careful when filling the pound cake and when transferring to the refrigerator. Cutting the border too thin may cause the sides to spread too far once the cheesecake mixture is added. You can simply place the pound cake on a plate or tray before filling to make the transfer to the refrigerator easier. Use something to prop up the sides in case they’ve bowed out too much, to prevent breaking. Once the filling has set in the fridge, it will hold its shape.

Lemon Paprika Shrimp Pasta

INGREDIENTS

Servings: 4
8 ounces linguine
1 tablespoon olive oil
1 large sweet onion
2 cloves garlic, minced
1 tablespoon rosemary
1 tablespoon thyme
1 teaspoon smoked paprika
Salt, to taste
Pepper, to taste
1 pound large shrimp
1 cup white wine
1 tablespoon lemon juice
Parmesan cheese, for garnish


PREPARATION

1.Bring a large pot of water to a boil. Generously salt the water.

2.Cook pasta for 8-9 minutes, or until al dente, and drain.

3.In a skillet over medium heat, add olive oil. Add the onion and cook until lightly browned and softened, about 3-4 minutes.

4.Add garlic, rosemary, thyme, smoked paprika, salt and pepper. Stir and cook an additional 2 minutes.

5.Add the shrimp and let them cook for 3 minutes. Flip and cook for another 3 minutes.

6.Add the white wine and lemon juice. Cook until the wine has reduced.

7.Add the cooked pasta to the skillet. 

8.Toss, serve & enjoy!

Chocolate Raspberry Cups

INGREDIENTS

Yields: 30
Raspberry Cream:
1 cup of raspberries
1/3 cup of powdered sugar
1 tablespoon of lemon juice
1 cup of heavy cream
4 ounce of cream cheese
Chocolate Cups:
1 cup of white chocolate chips
1/2 teaspoon of magenta food gel
Mini cupcake liners
2 cups of dark chocolate chips
Raspberries
Mint leaves


PREPARATION

1. Blend together raspberries, powdered sugar and lemon juice until you have a smooth puree.
2. Strain the puree into a large mixing bowl. Discard the seeds.
3. Add the heavy cream and cream cheese. Mix until everything is evenly incorporated. Refrigerate until ready to use.
4. In a small mixing bowl, melt the white chocolate chips. Stir in the magenta food gel and pour into a small sealable plastic bag.
5. Lay out your mini cupcake liners on a wire rack. Take your plastic bag of magenta colored chocolate and snip one edge. Drizzle the chocolate over the mini cupcake liners, design to your preference. Set aside while you prepare the dark chocolate.
6. In a small mixing bowl, melt the dark chocolate. Pour a spoonful of dark chocolate into the mini cupcake liner. Rotate the cupcake liner so the dark chocolate coats everything, flip over so excess chocolate drips out. Repeat with remaining cupcake liners.
7. Set chocolate. Once hardened, peel off the cupcake liner. Fill each chocolate cup with the raspberry cream. Top with a fresh raspberry and garnish with some mint leaves.
8. Enjoy!

French Toast Four Ways

Servings: 2-3 for each recipe (8-12 altogether)
First things first, you’ll want to make an egg wash for all the toasts

INGREDIENTS

4 eggs
1 cup milk
1 tbsp. Vanilla
1 tbsp. Cinnamon

PREPARATION

1. Wisk all ingredients together in medium-large bowl to create egg wash





INGREDIENTS

4 slices sandwich bread
2 cups blueberries, raspberries, and blackberries
2 tbsp. lemon juice
⅓ cup granulated sugar
Confectioners sugar (for garnish)

PREPARATION

1. Mix berries, sugar, and lemon juice in medium pan over low heat crushing and stirring 2. berries until they form a thick sauce
3. Dunk bread in egg wash,
4. Melt butter in a skillet on medium-low heat and cook bread for 2-3 minutes
5. Lay out slices and spread compote in between each slice then on top
6. Garnish with confectioners sugar



INGREDIENTS

4 slices bread
3/4 cup half-and-half
4 graham crackers, crushed
1 tbsp. butter
2 tbsp. melted Chocolate, or chocolate-hazelnut spread ;)
2 tbsp. marshmallow fluff
Mini marshmallows, for garnish
Mini chocolate chips, for garnish
Chocolate syrup, for garnish

PREPARATION

1. Crush graham crackers into crumbs
2. Dunk bread in egg wash,
3. Cover in crumbs until covered
4. Melt butter in a skillet on medium-low heat and cook bread for 2-3 minutes or until crumbs are crispy and bread is more solid
5. Once you flip them over once spread fluff on one slice and melted chocolate on the other
6. Press slices together and stack
7. Garnish with mini marshmallows and chocolate syrup



INGREDIENTS

4 oz cream cheese, warmed up for spreading
2 tsp. vanilla extract
2 tbsp. lemon juice
1 ½ cups diced strawberries, divided
3/4 cup heavy cream (optional)
1 tbsp. cinnamon
1 tbsp. granulated sugar
Maple syrup, for serving

PREPARATION

1. In medium bowl mix cream cheese, vanilla, lemon juice and heavy cream (optional)
2. Take 2 slices of bread and spread mixture on both
3. Press sliced strawberries on both slices & press together
2. Dunk in egg wash
4. Melt butter in a skillet on medium-low heat and cook bread for 2-3 minutes or until crumbs are crispy and bread is more solid
5. Stack and garnish with strawberries and confectioners sugar
6. Add maple syrup to preference



INGREDIENTS

4 oz cream cheese, softened
2 tsp. vanilla extract
1 tsp. nutmeg
1 tbsp. butter
¼ cup heavy cream
3 tbsp. Cinnamon
2 tbsp. Brown sugar
1 tbsp. granulated sugar (for garnish)

PREPARATION

1. In medium bowl mix cream cheese, vanilla, cinnamon, nutmeg, and heavy cream
2. Dunk 2 slices of bread in egg wash
3. Melt butter in a skillet on medium-low heat and cook bread for 2-3 minutes or until crumbs are crispy and bread is more solid

Mini Strawberry Rhubarb Cobbler With Buttermilk Cream Cheese Biscuits

INGREDIENTS

Servings: 12 mini cobblers
3 cups strawberries, chopped
3 cups rhubarb, thinly sliced
1 cup sugar
1 tablespoon flour
1 tablespoon cornstarch
½ lemon, juiced
½ tsp cinnamon
3 cups flour
1 tablespoon sugar
1 tablespoon baking powder
¾ teaspoons baking soda
1 teaspoon salt
4 ounces cream cheese, cold and cubed
4 tablespoon butter, cold and cubed
Other equipment needed:
12 jam jars


PREPARATION

1. Preheat oven to 450˚F (230˚C).
2. In a medium mixing bowl combine strawberries, rhubarb, sugar, flour, slurry of cornstarch and lemon juice, and cinnamon. Set aside.
3. In a large mixing bowl whisk together flour, sugar, baking powder, baking soda, and salt.
4. Add cream cheese and butter and cut it into the dry ingredients until it reaches a “sandy” consistency but large pieces of cream cheese and butter remain.
5. Add buttermilk and mix together with a wooden spoon until the dough start to come together.
6. Flip out onto a floured surface and knead the dough until it comes together.
7. Roll the dough out and fold it in on itself, repeat this process several times (this will help create flakey layers of the biscuit)
8. Roll the dough out once more and using a jam jar, cut out 12 individual biscuits.
9. Place 12 jam jars into a large roasting tray.
10. Fill each jar about halfway with the strawberry rhubarb filling.
11. Top each jar with a biscuit and brush with additional buttermilk and coarse sugar
12. Pour 2-3 cups of water into the baking tray to create a water bath, coming roughly halfway up the side of the jam jars.
13. Bake in a preheated oven for 20-25 minutes, until the biscuits are browned and cooked through.
12. Remove from oven, and allow to cool slightly before serving. Enjoy!

One-Pot Broccoli Pasta

Servings: 2

INGREDIENTS

150g penne
150g broccoli (cut small)
70g sundried tomatoes
2 cloves garlic, crushed
Juice of 1/2 lemon
2 tablespoons pesto
100g feta (plus more to serve)
Handful of fresh basil leaves


PREPARATION

1. Boil pasta in salted water for 6 minutes
2. Add broccoli to the pot and cook for 3 additional minutes
3. Drain pasta and broccoli then add it back to the same pot, turn heat down to low
4. Stir in the sun-dried tomatoes and garlic and cook for an additional 2 minutes
5. Add lemon juice and pesto
6. Add the feta to the pot, stir and remove from heat
7. Stir in the basil and top with more feta
8. Serve immediately
9. Enjoy!