Lavender Chocolate Bars

Makes 12 servings

This delicate, floral-scented chocolate showcases lavender. To harvest fresh lavender, select the freshest-looking flowers with the fullest color. Immerse all the blooms in water a few times to remove insects and soil. Then lay the flowers on towels and pat dry or gently spin dry in a salad spinner.

Ingredients

    1 cup liquid coconut oil

    3 tablespoons agave syrup

    1/4 cup fresh lavender flowers or 1 1/2 tablespoons dried

    3/4 cup cacao powder

    1/4 cup almond butter

    1 cup almonds, coarsely chopped by pulsing in food processor

    1 cup raisins

    1/3 cup sliced almonds

Preparation

In the high-speed blender, combine the coconut oil, agave syrup, and lavender flowers. Process for 30 to 60 seconds, checking that the mixture is not getting too hot, until smooth. Add the cacao and almond butter and blend slowly on low speed until well mixed.

Transfer to a mixing bowl, add the chopped almonds and raisins, and mix well.

Spread the mixture onto a sheet tray lined with parchment paper in a 1⁄2 to 1- inch layer. Top with the sliced almonds. Place in the freezer to chill until solid, about 15 minutes. Break into pieces and serve.

Will keep for a month or more in the freezer.

Lemon Pudding Filled Coconut Cupcakes with Shaved Coconut Topping

Makes 6 cupcakes

My biggest challenge to date has been making cupcakes for a six-year-old's birthday party. This recipe, the result of many trials and taste My biggest challenge to date has been making cupcakes for a six-year-old’s birthday party. This recipe, the result of many trials and taste tests, was a huge hit with the kids, who are always our toughest fans. Packed with coconut for electrolytes, lemon juice for vitamin C, and bananas for potassium, these little gems keep us feeling great.

Ingredients

Lemon Pudding

    1/3 cup cashews

    1 1/2 bananas

    1/4 cup lemon juice (from 1 to 2 lemons)

    2 tablespoons agave syrup

Cupcakes

    2 1/2 cups dry pecans

    1/2 cup shredded coconut

    1/8 teaspoon sea salt

    3/4 cup firmly packed pitted Medjool dates

    3 tablespoons alcohol-free vanilla extract

Topping

    1/2 cup shaved or shredded coconut

Preparation

To make the pudding, place the cashews in the Personal Blender with the grinder lid and 2-cup container or a food processor and grind into a powder. Add the bananas, lemon juice, and agave syrup and process until smooth. Place in the fridge to chill.

To make the cupcakes, combine the pecans, coconut, and salt in the food processor and process into evenly sized small pieces, taking care not to overprocess into a butter. Scoop the mixture into another bowl. Combine the dates and vanilla in the food processor and process into small pieces. Return the pecan mixture to the food processor and pulse to mix. The cake mix should have a crumbly but sticky texture.

Place 6 cupcake liners in a muffin pan. Use a 1/2-cup measuring cup to scoop 1/2 cup loosely packed pecan mixture into each. Using your fingertips, gently press to firm up the cupcakes and create cavities in the centers to hold the pudding. Make sure the edges reach the tops of the cupcake liners.

To assemble, scoop about 3 tablespoons pudding into each cupcake and top with coconut. Place the muffin pan in the refrigerator to chill for several hours to firm up the cupcakes before serving.

The pudding will keep for a few days in fridge when stored separately. The cupcakes, stored separately, will keep for several weeks in the fridge. The assembled cupcakes will keep in the fridge for a few days.

Blueberry Muffins with Lemon Blackberry Glaze

Makes 6 muffins

These muffins arelike blueberry biscuits served in a cupcake cup. They're moist, delicious, and look pretty with violet-colored glaze. Full of omega-3s and 6s, antioxidants, and vitamins, they're great in the morning with a cup of tea, juice, or smoothie.

Ingredients

Muffins

    1 2/3 cups almond meal

    1 cup golden flax meal (about 3/4 cup whole seeds ground into powder)

    1/4 teaspoon sea salt

    2 tablespoons agave syrup

    1 tablespoon alcohol-free vanilla extract, or the seeds from 1 vanilla bean

    1 tablespoon liquid coconut oil

    1/3 cup filtered water, as needed

    1 1/2 cups fresh or frozen blueberries

Glaze

    1/2 cup cashews, ground into a fine powder

    2 tablespoons blackberry juice (from about 1/3 cup blackberries pushed through a wire sieve)

    2 tablespoons lemon juice (from about 1/2 lemon)

    2 tablespoons agave syrup

    1 tablespoon filtered water, as needed

Preparation

To make the muffins, mix together the almond meal, flax meal, and salt in a mixing bowl. Add the agave syrup, vanilla, and coconut oil and mix well. Add the water and mix to a batter consistency. Fold in the blueberries.

Place 6 cupcake liners into a muffin pan and spoon about 1/2 cup dough into each. Place the pan in the dehydrator and dehydrate at 104°F for 4 to 6 hours, until the batter is dry and to desired consistency.

To make the glaze, combine the cashews, blackberry juice, lemon juice, agave syrup, and water in the Personal Blender with the 1-cup container and blend until smooth.

To serve, frost each muffin with the glaze.

Will keep for several days refrigerated. Can be frozen for several weeks and thawed. Warm muffins in the dehydrator at 104°F for an hour or two before serving.

Chocolate-Peanut Butter Terrine with Sugared Peanuts

Serves 8

Ingredients

Terrine:

    11 ounces bittersweet chocolate, finely chopped

    1 ounce (2 tablespoons) unsalted butter

    6 tablespoons creamy peanut butter

    4 large egg yolks

    1/4 cup granulated sugar

    1 3/4 cups heavy whipping cream

Glaze:

    4 ounces bittersweet chocolate, finely chopped

    2 1/2 ounces (5 tablespoons) unsalted butter

    2 teaspoons light corn syrup

Sugared Peanuts:

    1 large egg white

    6 tablespoons granulated sugar

    1 1/2 cups (7 1/2 ounces) unsalted peanuts

Preparation

To make the terrine:

Spray an 8 1/2-by-4 1/2-by-2 3/4-inch loaf pan with nonstick spray. Line the sprayed pan with plastic wrap, allowing a 1 1/2-inch overhang on all sides.

In a stainless-steel bowl, combine the chocolate, butter, and peanut butter. Place the bowl over a pan of simmering water, making sure the bottom of the bowl does not touch the water. Heat, stirring occasionally, until the chocolate and butter melt. Remove from over the heat and whisk until smooth.

Combine the egg yolks and sugar in the bowl of a stand mixer fitted with the whip attachment and whip on high speed until thick, about 1 minute. Remove the bowl from the mixer stand. Using a wooden spoon, stir in the chocolate mixture in 3 equal additions. The mixture will be quite thick.

In a separate bowl, whisk the cream until it starts to thicken. Using a spatula, fold the cream into the chocolate mixture in 4 equal additions. Spread the batter in the prepared pan. Cover with the plastic wrap overhanging the sides and refrigerate until firm, at least 4 hours.

To unmold the terrine, fold back the plastic wrap and invert the pan onto a wire rack. Pull on a corner of the plastic wrap to release the terrine from the pan. Lift off the pan and carefully remove the plastic wrap. Line a baking sheet with parchment paper and place the rack in it. Return the terrine to the refrigerator while you make the glaze.

To make the chocolate glaze:

In a stainless-steel bowl, combine the chocolate, butter, and corn syrup. Place the bowl over a pan of simmering water, making sure the bottom of the bowl does not touch the water, and heat, stirring occasionally, until the chocolate and butter melt. Remove from over the heat and whisk until smooth. The glaze should be pourable but not so thin that it will run off the terrine. If the glaze is too thin, let it sit at room temperature for about 30 minutes.

Slowly pour the glaze evenly over the top of the terrine, allowing it to stream evenly down the sides. With an offset spatula, spread the glaze to cover the terrine smoothly and completely. Refrigerate until the glaze is set, about 30 minutes.

While the glaze is setting, make the sugared peanuts:

Preheat the oven to 350°F. In a bowl, whisk the egg white until frothy. Whisk in the sugar. Add the peanuts and mix until they are evenly coated with the egg white mixture.

Spread the peanuts in a single layer on a rimmed baking sheet and place in the oven. Toast the nuts, stirring them every 5 minutes, until dry and golden brown, 15 to 20 minutes.

To serve:

Transfer the terrine to a serving platter and arrange the sugared peanuts on top. Cut the terrine with a hot, dry knife.

Planning Ahead The terrine may be made 2 days in advance and kept refrigerated. The sugared peanuts will keep for a week in an airtight container at room temperature.

Oat Crisps with Blueberries and Crème Fraîche

Ingredients

    1 1/4 ounces (2 1/2 tablespoons) unsalted butter, melted

    1/4 cup firmly packed dark brown sugar

    2 tablespoons granulated sugar

    2 tablespoons dark corn syrup

    1 cup old-fashioned rolled oats

    2 pints blueberries (about 4 cups)

    1 cup crème fraîche

Preparation

Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.

In a bowl, combine the butter, brown sugar, granulated sugar, and corn syrup and stir until blended. Stir in the oats, mixing well.

To form the crisps, drop the oats mixture by tablespoonfuls onto the prepared baking sheets, spacing them about 2 1/2 inches apart. Bake, rotating the baking sheets 180 degrees at the midway point, until golden brown and bubbly, about 15 minutes. Let cool for 5 minutes on the baking sheets. Then, using a metal spatula, transfer the crisps to a large flat plate to cool.

To serve:

Divide the blueberries and crème fraîche among individual bowls and place 2 oat crisps alongside or on top of each serving.

Planning Ahead The oat crisps may be made a day in advance. Store in an airtight container at room temperature.

Gingered Pear and Raspberry Pandowdy

Serves 8

The combination of pears and raspberries is a definite palate pleaser. You can use any ripe pears in this recipe; if you use Bartletts, you need not peel them. We jazz up this pandowdy by adding candied ginger to the biscuit dough. The effect is a warm and spicy infusion that makes this rustic dessert a comfort food favorite. When you serve this pandowdy with a scoop of Vanilla Bean Ice Cream on a cold autumn evening, you will have everyone "mmm'ing" and asking for more.

Ingredients

    1 tablespoon unsalted butter, at room temperature, for pan

Fruit Filling

    1/2 cup (3 1/2 ounces) granulated sugar

    2 tablespoons plus 1 teaspoon cornstarch

    Pinch of fine sea salt

    4 large pears, peeled, cored, and sliced (2 pounds prepped)

    1 tablespoon freshly squeezed lemon juice

    1 dry pint (2 cups or 9 ounces) raspberries, fresh or frozen

    1 tablespoon cold unsalted butter, cut into small pieces

Biscuit

    1 3/4 cups (8 3/4 ounces) all-purpose flour

    3 tablespoons plus 1 tablespoon (1 3/4 ounces) granulated sugar

    3/4 teaspoon baking powder

    1/2 teaspoon fine sea salt

    10 tablespoons (5 ounces) cold unsalted butter, cut into small cubes

    1/3 cup (2 ounces) chopped candied ginger

    2/3 cup plus 1 tablespoon cold buttermilk

Preparation

Position a rack in the lower third of the oven and preheat the oven to 400°F. Butter a 9-inch cast-iron skillet or 9-inch deep-dish pie pan.

To make the fruit filling, rub the sugar, cornstarch, and salt together in a large bowl, then add the pears and lemon juice and toss until evenly coated.

Gently fold in the raspberries, then transfer the fruit to the prepared pan.

Distribute the butter atop the fruit.

To make the biscuit, whisk the flour, 3 tablespoons of the sugar, the baking powder, and salt together in a bowl.

Add the butter and toss until evenly coated. Using your fingertips or a pastry blender, cut in the butter until the size of large peas. (Alternatively, you can put the dry ingredients in a food processor and pulse to combine.

Add the butter and pulse until the butter is the size of large peas, then transfer to a bowl).

Stir in the candied ginger, then pour in the 2⁄3 cup buttermilk and stir just until the dry ingredients are moistened.

The dough will be crumbly, with large pieces of butter still visible. Turn the dough out onto a lightly floured work surface and gently press the dough together, then press it into a 9-inch circle.

Carefully place the dough atop the fruit. Brush the dough with the 1 tablespoon buttermilk,then sprinkle with the remaining 1 tablespoon sugar.

Bake in the lower third of the oven for 30 minutes, then turn the oven down to 350°F and bake for an additional 20 minutes or until the pastry is golden and the juices are bubbly and thick.

Allow to cool for 30 minutes before serving.

Classic Toasted Coconut Cream Pie

Serves 8 to 10

This is the quintessential coconut cream pie—it has lots of coconut flavor and a very creamy texture. This is best served on the day it is made so the crust is still crisp, but you can make the pastry cream a day ahead, whisk in the whipped cream a couple of hours before serving, and then put it together at the last minute. Swirl the whipped cream decoratively on top, if you like.

Ingredients

Crust

    1 1/3 cups all-purpose flour

    2 teaspoons granulated sugar

    1/2 teaspoon salt

    1/2 cup (1 stick) cold unsalted butter, cut into small pieces

    3 to 4 tablespoons cold water

Filling

    2 1/4 cups fresh or well-stirred canned unsweetened coconut milk

    2/3 cup granulated sugar

    4 large egg yolks

    3 tablespoons all-purpose flour

    2 tablespoons cornstarch

    Pinch of salt

    2 tablespoons unsalted butter, at room temperature

    3/4 cup plus 2 tablespoons shredded unsweetened dried coconut, toasted

    3/4 teaspoon pure vanilla extract

    1 cup heavy (whipping) cream

    2 tablespoons confectioners' sugar

Preparation

1. To make the crust: Whisk together the flour, sugar, and salt in a medium bowl. Cut in the butter with a pastry blender or two knives used scissors-fashion until the butter is the size of small peas. Sprinkle 1 tablespoon of the water over the mixture, stirring with a fork to moisten it evenly. Continue adding water until the dough just begins to come together when a small bit is pressed between your fingers; do not overwork the dough. Press the dough together into a ball and knead lightly. Shape the dough into a disk, wrap in wax paper, and refrigerate for at least 30 minutes, or for up to 2 days.

2. Position a rack in the middle of the oven and preheat the oven to 425°F.

3. Roll out the dough on a lightly floured surface to a 12- to 13-inch round. Transfer the dough to a 9-inch glass pie plate and gently press the pastry against the bottom and up the sides of the plate. Turn the overhang under and crimp the edges. Prick the bottom and sides of the shell with a fork.

4. Line the pie shell with a piece of heavy-duty aluminum foil, pressing it snugly into the bottom and against the sides, and fill with uncooked rice or beans. Bake the crust for 12 minutes. Remove the foil and rice and bake for 8 to 10 minutes longer, or until the crust is golden brown. Let cool to room temperature on a wire rack.

5. To make the filling: Bring the coconut milk just to a boil in a large heavy saucepan over medium heat. Remove the pan from the heat and cover to keep warm.

6. Beat the sugar and egg yolks with an electric mixer on medium-high speed in a large deep bowl until very thick and pale and the volume has increased at least three times. Reduce the speed to medium and beat in the flour, cornstarch, and salt, scraping down the sides of the bowl as necessary. While beating, gradually pour in the warm coconut milk. Return the mixture to the saucepan and cook over medium-high heat, whisking constantly, until it comes to a boil and thickens, then boil for 1 minute, whisking constantly. Remove the pan from the heat, add the butter, and whisk until melted. Add 3/4 cup of the coconut and 1/2 teaspoon of the vanilla.

7. Transfer the pastry cream to a bowl and let cool to room temperature, whisking occasionally. Cover the surface with plastic wrap to prevent a skin from forming and refrigerate for about 2 hours, until thoroughly chilled and set, or for up to 1 day.

8. Beat the heavy cream with the confectioners' sugar with an electric mixer on medium-high speed in a large deep bowl until it holds stiff peaks when the beaters are lifted. Beat in the remaining vanilla. With a rubber spatula, fold about one-quarter of the whipped cream into the pastry cream.

9. Transfer the pastry cream to the crust and smooth the top with a small offset spatula. Spread the remaining whipped cream over the top with the clean offset spatula. Refrigerate for at least 30 minutes, or for up to 4 hours, before serving.

10. Sprinkle the top of the pie with the remaining toasted coconut. Serve cut into wedges.

Coconut and Pistachio Baklava

Makes 24 pieces

I use a French orange flower water, Vallauris brand, that I brought back from Nice. If your orange flower water is from the Middle East (most often Lebanon) you will need to use more to taste; the Middle Eastern-style is not as strongly flavored as the French version. I also use Athens brand phyllo (it says "fillo" on the box), which comes in a 1-pound container with two separate packages inside. Make sure to use unsalted pistachios. This baklava is actually not at all difficult to make, but take care not to press down on the layers of pastry as you layer and then cut them.

Ingredients

    One 1-pound box phyllo dough, thawed if frozen
    1 1/4 cups (2 1/2 sticks) unsalted butter, melted

Filling

    2 1/2 cups shredded unsweetened dried coconut
    3/4 cup coarsely chopped unsalted pistachios
    1/2 cup sugar
    1/4 cup water
    1 tablespoon orange flower water
    Pinch of salt

Syrup

    1 3/4 cups sugar
    1 1/2 cups water
    Large pinch of salt
    3 tablespoons orange flower water
    3 tablespoons fresh lime juice

    2 tablespoons finely chopped unsalted pistachios

Preparation

1. Preheat the oven to 350°F. Butter a 13-by-9-by-2-inch baking pan.

2. Unfold the sheets of phyllo dough, lay the stack on a work surface, and cover with wax paper and then a damp kitchen towel to keep it from drying out. Remove 2 pieces of phyllo, place them in the pan, and brush them with 1 tablespoon of the butter. Continue in the same way with the phyllo and butter until you have used 24 sheets of phyllo.

3. To make the filling: Stir together the coconut, pistachios, sugar, water, orange flower water, and salt in a medium bowl. Sprinkle half of the filling evenly over the phyllo in the pan. Place 2 sheets of phyllo in the pan and brush them with 1 tablespoon butter. Continue in the same way until you have used 12 sheets of phyllo. Spread the remaining filling on top. Layer and butter the remaining phyllo in the same way. Brush the top layer of pastry generously with butter, and pour any remaining butter over the top. With a sharp knife, cut the baklava lengthwise into 4 strips and then crosswise into 6 strips, taking care not to press down on the phyllo.

4. Bake for 30 minutes. Lower the oven temperature to 300°F and bake for 1 hour and 10 to 15 minutes, until golden brown.

5. To make the syrup: Bring the sugar, water, and salt to a boil in a medium saucepan over medium-high heat, stirring until the sugar is dissolved. Reduce the heat and simmer for 10 minutes, or until slightly thickened. Remove the saucepan from the heat and stir in the orange flower water and lime juice.

6. Transfer the baklava to a wire rack and let cool for 10 minutes. Sprinkle with the chopped pistachios and pour the syrup evenly over the top. Let cool completely on the rack. (The baklava can be stored at room temperature, tightly covered, for up to 2 days.)

7. Cut into pieces with a sharp knife and serve.

Red Velvet Whoopie Pies

Makes about 1 1/2 dozen depending on size

Supposedly whoopie pies get their name from the fact that Amish women would occasionally pack these treats in the farmer's lunchboxes and when discovered the men would yell "Whoopie!"

Traditionally whoopie pies are two round mounds of chocolate cake with a creamy frosting sandwiched in between. For a twist on tradition, I love to make Red Velvet Whoopie pies.

Ingredients

Cookie

    8 tablespoons (1 stick) unsalted butter, at room temperature

    1 cup granulated sugar

    1 large egg, at room temperature

    1 teaspoon pure vanilla extract

    1 ounce red food coloring (about 2 tablespoons)

    2 cups sweet rice flour blend

    2 tablespoons unsweetened cocoa powder

    1/2 teaspoon kosher or fine sea salt

    1/2 cup buttermilk

    1/2 teaspoon apple cider vinegar

    1/2 teaspoon baking soda

Filling

    6 ounces cream cheese, at room temperature

    3 tablespoons unsalted butter, at room temperature

    Pinch of kosher or fine sea salt

    1 teaspoon pure vanilla extract

    3 cups confectioners' sugar

Preparation

Preheat the oven to 375 degrees. Line baking sheets with parchment paper or silicone baking mats.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar together until light and fluffy, about 3 minutes. Add the egg and mix well, scraping down the sides of the bowl with a large spatula. Add the vanilla and food coloring and mix well.

In a separate large mixing bowl, whisk together the sweet rice flour blend, cocoa powder, and salt. With the mixer on low, add half the flour blend mixture, then the buttermilk, and finally the rest of the flour blend mixture to the butter mixture and mix well.

In a small bowl stir the vinegar and baking soda together and then stir into the batter. Using a large spatula, scrape down the bottom and sides of the mixing bowl and make sure all the ingredients are incorporated. Drop the batter onto the prepared baking sheets using a small ice cream scoop or large tablespoon.

Bake the cookies for 7 to 9 minutes, or until the edges are set and the cookies are firm but springy to the touch. Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. While the cookies are cooling, make the filling.

In the bowl of an electric mixer fitted with the paddle attachment on medium speed, cream together the cream cheese, butter, salt, and vanilla until smooth. Turn the mixer off. Sift in the confectioners' sugar and starting with the mixer on low speed and slowly increasing the speed to medium, mix well.

With your hand, brush the crumbs off the bottom (flat side) of a cookie, spread with a generous amount of filling, then top with another cookie, flat side down on the filling. Repeat with remaining cookies and filling.

The cookies should be stored in the refrigerator but are best eaten un-chilled, so take them out of the refrigerator 10 to 15 minutes prior to serving.

Peanut Butter and Jelly Ice Cream Sandwiches

Makes 8 ice cream sandwiches

There are no two ways about it, these are just fun! Peanut butter ice cream with jelly sandwiched between peanut butter cookies ; pretty much a kid's dream dessert. I'm no kid, but I am a big fan as well. Use any flavor jelly or jam you like, I am particularly fond of strawberry and grape.

Bake the cookies smaller and these make a great bite-size treats for birthday parties.

Ingredients

    1 recipe Peanut Butter Ice cream

    1 recipe Peanut Butter Cookies

    3/4 cup jelly or jam, at room temperature

Preparation

Prepare the peanut butter ice cream and let harden in the freezer for about 6 hours.

Prepare the dough for peanut butter cookies and divide the dough into 16 walnut-size balls. Proceed with the recipe from there, baking the cookies 10 to 12 minutes at 350 degrees. Let cool completely.

To assemble the ice cream sandwiches remove the ice cream from the freezer and let it stand at room temperature for about 5 minutes to soften slightly.

Spread a layer of jam on the flat side of each peanut butter cookie. Place a scoop of peanut butter ice cream in the center of half the cookies, on top of the jam. Top with the remaining cookies, jam side down. Gently squeeze the cookies together until the ice cream and jam come to the edges of the cookies. Put the ice cream sandwiches back in the freezer for at least 15 minutes to harden the jam. These can be made 2 days ahead. Place them in a large plastic storage bag or airtight container and store in freezer.