These bars are a great addition to any meal. Make them for picnics, for school or as dessert. Here is what you are going to need for these:

Makes 24 bars

2 cups rolled oats
2 cups flour
1 cup brown sugar
¾ cups chopped nuts
1 tsp. vanilla extract
1 tsp. baking powder
1 tsp. salt
1 cup melted butter
1 egg separated
1 – 14 oz. can condensed milk
1 tsp. orange zest
1/3 cup orange juice
2 cups blueberries

Preheat the oven to 350 degrees. Line a 9×13 baking sheet with an overlapping piece of aluminum foil. Butter the foil on the bottom and sides.

Place the oats, flour, brown sugar, chopped nuts, vanilla extract, baking powder and salt in a bowl. Add the butter and mix until the dough resembles coarse crumbs. Separate 2 cups in a small bowl.

Lightly beat the egg white and add to the larger bowl of dough. Mix well. Press the dough into the pan and bake for 10 to 12 minutes. Remove pan from oven.

Whisk together the condensed milk, egg yolk, orange juice and zest. Fold in the blueberries. Spread the cream onto the cooked crust and cover with the remaining dough. Place in oven and bake for 30 to 35 more minutes – until lightly browned and filling is bubbly.

Remove from oven and cool down completely. Once it is completely cooled down remove the aluminum foil from the pan onto a board. Cut 24 bars and serve. Enjoy!

Print the Blueberry Orange Cream Bars Recipe Here

This dessert is quite easy to make and will complement any special occasion. Coffee and dulce de leche are perfect for each other. Here is what you are going to need for this:

Serves eighteen

40 lady finger cookies or vanilla wafers
2 TBS instant coffee
2 cups boiling water
2 cups very cold whipping cream
1 cup dulce de leche
1 TBS coffee liquor (opt)
¼ cup dark cocoa
9×13 dish

Mix the instant coffee with the water. Stir to dilute well and set aside.

Whip the cream until soft peaks start to form. Add the dulce de leche and coffee liquor (if using). Beat until well mixed.

Soak the lady fingers in the coffee, without making them soggy. A couple of tumbles are enough. Place the soaked cooking in your pan – 10 per layer. Add ¼ of the cream. Turn the dish and arrange a second layer of soaked cookies – this time make sure the 8 are on top of the 2 cookies on the first layer. Add another ¼ of the cream. Repeat until you have 4 layers, finishing with the cream.

Sift the dark cocoa on the top of the cake. Cover with plastic and freeze, for a minimum of 6 hours, or overnight. Once frozen, remove cake from freezer and allow it to sit on the counter for 15 minutes before you serve. Cut it into squares and enjoy!

CALORIES 223.68; FAT 13.16 grs (sat 7.65; mono 4.21; poly 0.81); PROTEIN 4.22 grs ; FIBER 0.61 grs; CARBS 22.95 grs; CHOLESTEROL 94.21 mg; IRON 1.06 mg; SODIUM 62.95 mg; CALCIUM 62.26 mg

Print the Cofee Dulce de Leche Ice Box Cake Recipe Here

Berries are in season and they are inexpensive and super sweet! This is a quick way to create an elegant dessert that every berry lover will adore! Here is what you are going to need for this:

12 oz. blackberries
6 oz. blueberries
6 oz. raspberries
8 oz. sliced strawberries
4 TBS confectioners’ sugar
1 TBS Balsamic vinegar
Cream
Mint for garnish- optional

Rinse and pat dry all of the berries. Place them in a bowl and add the sugar. Mix carefully with a rubber spatula. Add the balsamic vinegar and mix carefully. Place the berries in the fridge until ready to use.

Spoon berries into a serving cup and top with whipped cream. Garnish with a leaf of mint if desired. Serve and enjoy!

Print the Berries & Cream Recipe Here

French toast is made by dunking bread into beaten eggs and then cooking it in a skillet or griddle. Typically it is made with brioche or sliced white bread. Nutella is a chocolate and hazelnut paste that goes beautifully with crepes. It is also great sandwiched between two pieces of bread and then turned into French toast. What a nice addition to any breakfast or brunch. This is what you will need for this:

Serves four

8 pieces sliced white bread or brioche – crust removed
4 TBS Nutella
4 eggs
1 TBS milk
1 tsp. vanilla extract
1/2 TBS butter
1 TBS powdered sugar

Make 4 sandwiches with 1 TBS Nutella each.

Whisk the eggs, milk and vanilla. Heat a griddle or skillet with some butter. Dunk the Nutella sandwich into the egg mixture and coat well on both sides. Place it on the heated griddle – on medium heat – and allow the bottom to brown, about 4 minutes. Flip and finish browning the other side.

Plate the French toast to a plate. Cut in a diagonal with a bread knife. Sprinkle with confectioner’s sugar and serve. Enjoy!

CALORIES 341.38; FAT 14.90 grs (sat 5.56; mono 2.94; poly 1.74); PROTEIN 11.75 grs ; FIBER 1.7 grs; CARBS 38.54 grs; CHOLESTEROL 194.01 mg; IRON 3.10 mg; SODIUM 336.15 mg; CALCIUM 128.79 mg

Print the Nutella French Toast Recipe Here

This dessert is very easy to make but looks super complicated. It is also very fresh and great for a nice hot day. You can serve it plain or with some whipped cream, coconut and chopped walnuts. Here is what you are going to need for this:

Serves 12

48 figs
1/2 cup confectioner’s sugar
1/2 cup chopped walnuts + 2 TBS for garnish (opt)
1/2 cup sweetened whipped cream (opt)
2 TBS shredded coconut (opt)
1 TBS butter

1. Butter a Bundt pan.
2. Wash the figs. Peel them using a paring knife by gently cutting the wider part and pulling off the skin. Cut all peeled figs in half.
3. Place a layer of figs, meat side up, with the round side against the wall of the pan. Make sure to cover the bottom and middle – make it snug. Sprinkle some confectioner’s sugar on the figs and some chopped walnuts.
4. Place a second layer of figs on top of the first one, meat side down, with the round side reversed. Make sure to cover the bottom and middle – make it snug. Sprinkle some confectioner’s sugar on the figs and some chopped walnuts.
5. Repeat this process twice.
6. Cover the pan with some plastic wrap – place it directly on to the fruit, pressing it against the figs. Refrigerate it overnight.
7. The following day – remove the pan from the fridge. Place a serving platter over the pan and flip it over very quickly. Wait until you hear it fall and then remove the pan.



8. You can decorate your crown with some half walnuts and some green leaves like thyme. Or, you can slice it and serve it with some whipped cream, coconut flakes and chopped walnuts. Enjoy!

Fig crown no toppings – CALORIES 187.98; FAT 3.77 grs (sat 0.41; mono 0.56; poly 2.58); PROTEIN 2.24 grs ; FIBER 6.12 grs; CARBS 41.10 grs; CHOLESTEROL 0.00 mg; IRON 0.88 mg; SODIUM 2.13 mg; CALCIUM 74.79 mg

Print the Fig Crown Recipe Here

These little bites are simply amazing! They are not exceedingly sweet and are so pretty. You can keep these in the fridge so they can be made a few days in advance. Here is what you are going to need for these:

Makes 42

1 ¼ cups chocolate wafer crumbs
¼ cup melted unsalted butter + 1 TBS for chocolate
20 caramel candies
2 ½ TBS cream
½ cup chopped walnuts
1 – 8oz. package cream cheese
¼ cup dulce de leche + 1 TBS for glaze
1 egg
1 tsp. vanilla extract
1/3 cup sour cream
8 oz. semisweet chocolate
Cooking spray

1. Heat the oven to 350 degrees.
2. Line a square baking pan with two layers of heavy duty aluminum foil – making sure it overlaps the pan. Spray the foil lightly with cooking spray.
3. Place the cookie crumbs and the melted butter in a bowl. Mix it until all the crumbs are coated. Press the crumbs onto the foil.
4. Place the caramel candies and 2 TBS cream in a small bowl. Microwave them – in 30 second intervals – until they are melted and creamy. This should take about 1 ½ minutes. Mix the walnuts into the caramel and spread it evenly on the cookie layer. Place the pan in the refrigerator.
5. Mix the cream cheese and dulce de leche in a bowl, until creamy. Add the egg, vanilla and sour cream. Mix well and place in the pan. Evenly spread the cream cheese onto the caramel. Place the pan in the oven and bake between 35 to 40 minutes – until cheesecake is firm and a knife comes out clean if you pierce it.
6. Place the cheesecake on a wire cooling rack and allow cooling for one hour. While it is cooling, place 1 TBS dulce de leche and ½ TBS cream in a small bowl. Microwave it until it melts. Spread it on the cheesecake – after it has cooled for one hour – and continue cooling it for an extra hour (2 hours cooling time in total).
7. Loosely cover the cheesecake with some foil and refrigerate for a minimum of 4 hours – preferably overnight.
8. Remove the cheesecake from the fridge and pull out the foil from the pan. Place it on a cutting board and 42 squares.
9. Place the chocolate and 1 TBS unsalted butter in a bowl or double boiler. Melt it, mixing it occasionally. Place a square of cheesecake on a spoon and dip into the melted chocolate. Carefully transfer it to another spoon and allow the excess chocolate to drip. Place it on the wire cooling rack and allow it to cool for about 20 minutes. Repeat with all of the cheesecake squares.
10. Keep the cheesecake bites in a covered container in the refrigerator. Enjoy!

1 bite – CALORIES 138.33; FAT 8.92 grs (sat 4.19; mono 1.97; poly 0.40); PROTEIN 2.01 grs ; FIBER 1.01 grs; CARBS 13.27 grs; CHOLESTEROL 16.97 mg; IRON 0.29 mg; SODIUM 84.76 mg; CALCIUM 23.85 mg

Print the Chocolate Dulce de Leche Cheesecake Bites Recipe Here

A dark chocolate torte is a flourless chocolate cake that is rich and decadent. This cake is not something you will be eating in large quantities. But the size you do eat will be so ultra-satisfying you will not need to overindulge. We will glaze this with a chocolate ganache but you can also dust this cake with some confectioner’s sugar and top it with berries.

Serves sixteen

FOR THE TORTE:
16 oz. Bitter sweet chocolate – chopped
¾ cup unsalted butter
1 TBS coffee liquor
6 eggs
1 cup sugar
1 tsp. vanilla
1 TBS water
¼ tsp. salt
¼ cup unsweetened cocoa

Heat the oven to 300 degrees. Line the bottom of a 9 inch spring form pan with some buttered parchment paper. Butter the rest of the pan and set aside.
Place the chocolate and butter in a double boiler. Melt the chocolate, stirring constantly. You can do this in the microwave as well. Whisk in the coffee liquor and remove from heat. Set aside and allow cooling.

Beat the eggs, sugar, vanilla, water and salt in a large bowl – until eggs are pale yellow and have doubled in volume. Carefully add in the melted chocolate. Continue beating for about 2 minutes. Add the cocoa. Mix well.

Pour the batter into the prepared pan. Bake for about 40 to 45 minutes until an inserted cake pin comes out with moist cake crumbs. Remove pan from oven and place on a cooling rack. Let it cool down completely. Cover the cake and refrigerate for at least 6 hours or overnight.

Frost the cake with chocolate ganache or dust it with confectioners’ sugar. Serve and enjoy.

FOR THE GANACHE:
8 oz. semi-sweet chocolate – chopped
1 TBS butter
1 cup heavy cream

Place the chocolate and the butter into a bowl. Bring the cream to an almost boil – when you start seeing little bubbles you are done. Pour the hot cream over the chocolate and butter. Let it sit for a couple of minutes – untouched.
Whisk the chocolate and cream until it turns even and smooth.

CALORIES 435.94; FAT 31.39 grs (sat 18.79; mono 9.65; poly 1.23); PROTEIN 5.67 grs; FIBER 4.42 grs; CARBS 40.58 grs; CHOLESTEROL 112.13 mg; IRON 3.23 mg; SODIUM 71.32 mg; CALCIUM 45.49mg

Print the Dark Chocolate Torte Recipe Here

Print the Ganache Recipe Here

Here is a nice and easy dessert for you to make. Peaches are in season in the Southern Hemisphere so they are cheap. However, you could substitute the peaches for pears or apples if you want to make this now and are living in the Northern Hemisphere. Simply omit the thyme. Here is what you need for this:

Serves eight

4 cups dices peeled and diced peaches (about 10 medium)
1/3 cup brown sugar + ½ cup for topping
1 TBS fresh thyme leaves (do not use dry thyme)
1 TBS flour + ½ cup for topping
¾ cup rolled oats
¼ cup sunflower seeds
½ tsp. cinnamon
½ cup unsalted, melted butter – cooled down

Preheat the oven to 375 degrees.
In a bowl mix together the peaches, 1/3 cup brown sugar, thyme and 1 TBS flour. Mix peaches well. Place the peaches in an oven proof dish.
In the same bowl, mix together the ½ cup brown sugar, ½ cup flour, rolled oats, sunflower seeds and cinnamon. Add the melted butter and mix until uniform. Spread the topping on top of the peaches.
Place the crisp into the oven and bake for about 35 minutes. Serve warm with ice cream or whipped cream. Enjoy!

CALORIES 321.46; FAT 14.41 grs (sat 7.55; mono 3.49; poly 1.94); PROTEIN 4.46 grs ; FIBER 3.67 grs; CARBS 47.21 grs; CHOLESTEROL 30.53 mg; IRON 1.53 mg; SODIUM 22.65 mg; CALCIUM 38.74 mg

Print the Peach & Thyme Crisp Recipe Here

Peanut butter cookies are an all time favorite! The are crunchy and absolutely divine. They are also very easy to make. Here is what you are going to need for these:

Makes about 40 cookies

½ cup unsalted butter – room temperature
½ cup sugar + more for rolling the cookies in
½ cup brown sugar
½ cup creamy peanut butter
½ tsp. vanilla extract
1 large egg – room temperature
1 ¼ cup flour
¾ tsp. baking soda
¼ tsp. salt
½ cup roasted, salted peanuts

Preheat oven to 350 degrees and line 2 baking sheets with parchment paper or silicon liners. Place about ½ a cup of sugar on a plate.
Mix the dry ingredients in a bowl and set aside.
Place butter in a mixing bowl. Add sugars and cream until smooth. Add the peanut butter, vanilla and egg. Beat until you have a smooth, fully incorporated cream. Add the dry ingredients and mix until you have uniform dough. Do not over mix the dough. Add the peanuts and mix in.
Form small balls with the dough and roll them in the sugar. Place the sugar coated balls on the baking sheet and gently press down on them with a fork. Turn the cookie and press down in the other direction.
Bake the cookies for about 9 minutes – until the borders start to brown. Let them cool down on the sheet for about 1 minute and transfer them to a cooling rack. Enjoy!

2 cookies – CALORIES 167.04; FAT 10.03 grs (sat 3.99; mono 3.77; poly 1.71); PROTEIN 3.78 grs ; FIBER 0.93 grs; CARBS 16.78 grs; CHOLESTEROL 21.51 mg; IRON 0.61 mg; SODIUM 122.56 mg; CALCIUM 11.95 mg

Print the Peanut Butter Cookies Recipe Here

Serves eight
2 cups peeled, seeded and diced papaya
1 large mango – peeled and diced
3 small tangerines – segmented, seeded and halved
2 bananas – sliced
1 green apple – cored and chopped
1 red apple – cored and chopped
3 large tangerines – juiced.

Place the papaya, mango and tangerines in a bowl. Add the tangerine juice. Add the banana and apples and toss to coat well with the juice. You need citrus, passion fruit or pineapple juice to keep the banana and apples from oxidizing. If you want you can sweeten the juice. Serve and enjoy!

You can make this with melon, watermelon, oranges, kiwi, peaches. pineapple, pears, berries or anything you want!

CALORIES 120.20; FAT 0.61 grs (sat 0.11; mono 0.11; poly 0.11); 1.33 grs ; FIBER 3.04 grs; CARBS 29.80 grs; CHOLESTEROL 0.00 mg; IRON 0.4 mg; SODIUM 5.48 mg; CALCIUM 36.01 mg

Print the Fruit Salad Recipe Here