Ingredients:

Crumb topping:

• 1/2 cup butter, melted
• 1/3 cup brown sugar
• 1/4 cup flour
• 1 teaspoon cinnamon

Cake:

• 1/2 cup neutral oil
• 1 cup shredded carrots
• 2/3 cup brown sugar
• 1/4 cup sour cream
• 1 egg
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1 teaspoon baking powder
• 1/2 cup flour

Icing:

• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1-2 tablespoons milk

1. Preheat your oven to 350F. Grease and line a 9×9 or 8×8 square baking pan with parchment paper.
2. To make the crumb topping, mix together melted butter, brown sugar, flour and cinnamon. Set aside.
3. In a large bowl, mix together shredded carrots, oil and sugar. Then add in the egg, sour cream and vanilla extract. Lastly, fold in the salt, cinnamon, baking powder and flour. Pour half of the cake batter into the greased pan. The sprinkle half of the crumb topping over it. Add in the rest of the cake batter, and sprinkle the rest of the crumb topping over the cake.
4. Place the cake in the oven for 25-30 minutes. While the cake is baking make the icing. In a small bowl, whisk together the powdered sugar, vanilla, salt and milk. If necessary add more milk to reach your desired consistency. Let the cake cool for at least 15 minutes before drizzling the icing over it. Then let the icing set for a few minutes before enjoying.

Cook Time – 45 minutes

Ingredients:

• 3 tablespoons of butter or olive oil
• 1 medium onion, diced
• 1 Leek, fennel bulb or 2-3 celery stalks, diced
• 4 garlic cloves, chopped
• 2 teaspoons of rosemary or thyme
• 2 cans of white beans or butter beans
• 2-4 cups of chicken broth or vegetable broth
• 1 parmesan rind
• 1 large bunch of kale, spinach or chard

1. Add your butter to a large pot on medium heat. Then add in your onion and saute until translucent, 2-3 minutes. Then mix in your leek, fennel or celery. Then add your garlic and herbs and stir for 30 seconds. Add in your beans and stir. Then add in your broth of choice and parmesan rind and let simmer for 20-30 minutes. Stir in your green of choice and let it wilt. Serve with freshly grated parmesan and bread.

Cook Time – 45 minutes

Ingredients:

• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 Small yellow onion, diced
• 1 Fennel Bulb, diced
• 3 cloves of garlic, chopped
• 1/3 cup white wine
• 1 1/2 cup of arborio or canneli rice
• 4-6 cups of chicken or vegetable broth
• 1/2 to 1 cup of freshly grated parmesan
• 1 teaspoon lemon zest

1. Add 4 cups of chicken or vegetable broth to a small saucepan on low heat.
2. Melt the butter with the olive oil in a large pot on medium high heat. Add in the onion, stirring occasionally, and cook for 2-3 minutes or until translucent. Add in the chopped fennel and saute for another minute. Then add in the garlic, stir, and let cook for a minute.
3. Add your rice and stir to combine, toast the rice for 2-3 minutes. Then add in the white wine. Pour in about a cup of the warmed up broth and stir frequently. Once the rice has absorbed most of the broth add in another cup. Repeat this process until the rice is cooked, it should still be slightly al dente.
4. Once the rice is cooked, stir in the parmesan and lemon zest. Optionally serve with more parmesan, lemon zest or parsley.

Ingredients:

• 3/4 cup butter
• 1/2 cup brown sugar
• 1/4 cup sugar
• 1 egg and 1 egg yolk
• 1 tablespoon vanilla extract
• 1/4 teaspoon salt
• 1 and 2/3 cup whole wheat flour
• 3/4 teaspoon baking soda
• 3oz bar of dark chocolate (bittersweet or semisweet) chopped

1. To brown the butter: in a small saucepan on medium-low heat melt the butter, once melted stir or swirl the butter occasionally and make sure it does not boil, after about 10 minutes browned bits will form in the butter and the top will be foamy, this is when your butter is ready. Transfer the butter into a large bowl and let cool slightly.
2. Add the sugars to the butter and mix together until combined. Mix in the egg, egg yolk, vanilla and salt. Then slowly fold in the flour and baking soda until no streaks of flour remain, do not over mix. Lastly, fold in the chocolate. Let the dough rest in the fridge for at least 30 minutes or up to 3 days.
3. To bake the cookies set your oven to 350 and let the dough come to room temperature. Using a cookie scoop, scoop the dough onto a baking sheet lined with parchment paper keeping about 2 inches of space between each scoop. Bake the cookies for 9-11 minutes.
4. Let cool for at least 15 minutes before eating.

Recipe is adapted from Broma Bakery’s chocolate chip cookies

Ingredients:

• 3/4 cups butter browned
• 1/2 cup brown sugar
• 1/4 cup sugar
• 1 egg + 1 egg yolk
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract
• pinch of salt
• 1 1/2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 2 cups chopped pecans

1. To brown the butter: Melt the butter in a small saucepan on medium low heat stirring frequently, make sure the butter does not boil. The butter should start separating and after 10-15 minutes brown bits should start to form on the bottom and the top should start to foam.
2. Mix together the sugars with the browned butter until combined. Mix in egg, vanilla and salt until combined. Incorporate the flour, baking soda and baking powder. Mix until no more streaks of flour remain, do not over mix. Fold in the pecans and let the dough chill for 30 minutes.
3. Preheat your oven to 350F and line two baking sheets with parchment paper. Scoop cookie dough onto the baking sheet 2 inches apart from each other. Bake for 10-12 minutes.

Baking time 30 minutes + 30 minutes to chill

Makes 20 cookies

Ingredients:

For the cookies:

• 3/4 cup butter
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 1 egg
• 3/4 cup pumpkin purée
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin spice
• 1 teaspoon cinnamon
• 2 1/3 cup flour
• 1/2 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1 teaspoon salt

Maple Icing:

• 1/2 cup powdered sugar
• 1/2 teaspoon pumpkin spice
• 2 tablespoons milk
• 1 1/2 teaspoons maple syrup
• 2 teaspoons cornstarch

1. To brown your butter melt it in a small saucepan on low heat, do not let it boil. Swirl the butter occasionally. When small brown bitts start to form in the butter remove it from the heat and pour into a large bowl.
2. Add your brown sugar and granulated sugar to the butter while still hot. Mix until the mixture becomes slightly cooler. Add in the egg and mix until combined. Add in the pumpkin purée and vanilla extract and mix until combined. Add in the cinnamon, pumpkin spice, baking powder, baking soda, flour and salt. Mix until combined. Let the dough chill for 30 minuter to 1 hour.
3. Preheat your oven to 350. Line a backing sheet with parchment paper and scoop balls of the cookie dough onto the baking sheet about 1-2 inches apart from each other. Bake for 10-12 minutes. Place cookies and a baking rack to cool.
4. To make the icing using a whisk mix together the pumpkin spice powdered sugar and cornstarch to remove any clumps. Add in the milk and maple syrup and whisk until smooth. Once the cookies are cooled drizzle the icing onto the cookies and let rest for 10-20 minutes before eating. Enjoy!

• 2 apples thinly sliced
• 1 cup of all purpose flour
• 1 cup of oats
• 1 teaspoon of cinnamon
• 1/4 cup granulated sugar
• 1/4 cup light brown sugar
• 1/2 cup of unsalted butter melted

1. Heat you oven to 350. To make the crumble in a medium bowl mix together flour, oats, granulated sugar, brown sugar and half of the cinnamon. Then add in the melted butter and mix until combined. Clumps of dough should start to form.
2. Place the half of the apple slices in a deep 7×7/8×7 glass backing dish. Sprinkle 1/4 teaspoon of cinnamon over the apples. Then sprinkle half of the crumble over the apples. Then place the second half of apple slices on top. Sprinkle the last 1/4 teaspoon of cinnamon and top and finish with the remaining crumble.
3. Bake at 350 for 25-30 minutes or until the top is golden brown. Enjoy with whipped cream or ice cream. Store in the fridge.

Baking time: 20 minutes + 30 minutes – 1 hour to chill

Ingredients:

• 1 cup butter
• 3/4 cup light brown sugar
• 1/4 cup sugar
• 1 egg + 1 egg yolk
• 2 teaspoons vanilla extract
• 1/2 teaspoon of salt
• 2 cups all purpose flour
• 1 teaspoon baking soda
• 2 tablespoons malt powder
• 3 oz dark chocolate bar chopped

1. To brown the butter melt it in a small saucepan on low heat making sure it does not boil. Stir occasionally and make sure to keep watching the butter so it does not burn. After 10-15 minutes brown bits should start to form and the surface of the butter should start to foam.
2. Pour the brown butter into a bowl and let cool for a few minutes. Add in the brown sugar and granulated sugar and stir to combine. Add in the egg and egg yolk and mix well. You should mix until the batter becomes lighter in color.
3. Add in flour, salt, baking soda and malt powder and mix until combined. Fold in your chocolate.
4. Using a cookie scooper, scoop out the dough onto a baking sheet lined with parchment paper. Place each cookie 2 inches apart from each other on the cookie sheet. Bake cookies at 350 for 9-12 minutes, depending on your oven.