Category Archives: Desserts

Sticky Toffee Cookies


In the mood for a sweetheart of a cookie that will not take all day to make? These sticky toffee cookies hit the spot. I first tried these delights at a holiday cookie swap and been hooked ever since. They are the perfect Valentines day treat!
Use peanuts instead of regular walnuts in case of allergies 

2 sticks of butter
1 cup light brown sugar
1 cup chopped walnuts
1 box graham crackers(*)

Preheat oven to 350 degrees. Meanwhile place the butter in a pan over medium heat and bring to a boil Add the sugar and stir till dissolved. take off the heat and stir in the nuts. Line bottom of a baking sheet with sides ( do not use a cookie sheet) with graham crackers. Spread butter nut mixture over the crackers. Bake for 10 minutes . Let cool till they are slightly warm and separate/ slice to your liking. ENJOY!

(*) please pay attention to graham crackers ingredients since they may include corn, soy and/ or other food allergens

Cannoli Pie



We Love cannoli, but do not have the patience or the equipment for making and frying the whole deal. So  we tried to get the lovely flavor of the traditional Italian  cannoli in an easy to assemble pie . After several tries with an array of ingredients, we hit the best combination of flavor and texture!
So if you are in the mood for cannoli and there is not an Italian bakery in sight, or if you want to surprise your guests with the perfect end to an Italian menu ,  this easy cannoli pie will fit the bill . In case of nut allergies, please  omit the pistachios.



1 pie shell
3 cups ricotta , drained if too liquid
1 cup sugar
juice of one orange
rind of one orange
1 Tbsp orange liquer
1 egg
Dark chocolate shavings ( for decoration)
1/4 cup chopped pistacchios

 Heat oven to 325 degrees. Meanwhile, in a food processor, mix the ricotta cheese with the sugar and the orange juice, the rind and the liqueur.  Mix smooth ( about 2 minutes). Add the egg and continue to mix till uniform.

Pour mixture into pie shell and bake for 55 to 60 minutes (depending on your oven) till the top has a shiny sheen, and the consistency of  cooked creme brule ( it will wiggle slightly when shaken) . Let cool  to room temperature  or at least for 4 hours before serving, Slice the pie and top with chocolate shavings and pistachios ( if using) .ENJOY!


Oatmeal Raisin Cookies


Craving for cookies that are delicious and good for you? Try these ultra- rich oatmeal raisin cookies. They are semi-soft and simply scrumptious.  The recipe is so simple !
There is a funny story behind the  recipe; The first time I tried oatmeal raisin cookies worth eating was at the Naples Ritz Carlton.  At that moment I realized these were extraordinary cookies with an amazing flavor. They had a secret ingredient for sure !

Ever hear of the Neiman Marcus Chocolate Chip cookie urban legend?  A lady wanted the recipe and she was charged $250 dollars for it, well it is an urban legend. Believe it or not, the secret to their recipe is  a touch of espresso powder. In the case of the Ritz cookies.. it’s apple sauce!  Try them once and you’ll never think of oatmeal the same way ever again. 

Ingredients ( for 3 dozen good size cookies)

1 stick butter softened
1/2 cup applesauce
1 cup brown sugar
2 eggs
1 and 1/2 cup whole wheat flour
1 tsp baking soda
1 tsp ground cinnamon
a pinch of kosher salt
3 cups of rolled oats ( quick or old fashioned)
1 cup of raisins

Preheat oven to 350 degrees. Meanwhile in a food processor, cream softened butter with both sugars, add applesauce and eggs and mix till combined.

In a separate bowl, mix the flour, baking soda, salt and cinnamon , mix well and add the raisins. Gently mix the creamed butter with the flour mix, then add the 3 cups of oats and mix well.

Drop on non- greased baking sheets by   fully loaded, heaping tablespoon leaving  2 inches on every side for expansion . Place in oven and cook for 13 minutes or till you see the borders getting slightly golden.  Please note that time will change according to your particular oven’s conditions. Remove from oven immediately and let cool on wire rack.  For best results, bake  one cookie tray at a  time. ENJOY!



Dulce De Leche Pie

 It’s almost holiday season and it’s the time when we start planning who will cook what and when. Ready to try something completely new and delicious? Try this pie! With only 4 ingredients and a pie crust you’ll be done baking in no time.

Call it a cheesecake if you like , but this is rich and scrumptious pie carries the unique flavor of Dulce de Leche . Your guests will be hooked at first bite. It’s sweet and decadent and a great alternative to plain cheesecake, pumpkin or sweet potato pie.

It can be made ahead and refrigerated up to 2 days. It takes less than 5 minutes to put together and an hour to bake! 
Serve with a dollop of whipped cream for a lovely dessert.

1 8 oz package of cream cheese, softened
1 13 oz can (2/3 cup) of Dulce de Leche
1 tsp vanilla extract
3 eggs beaten
1 pie crust


Heat oven to 325 degrees. Meanwhile, in a food processor, beat the cream cheese with the Dulce de Leche and the vanilla till smooth ( about 2 minutes). Add the eggs and continue to mix till uniform.

Pour mixture into pie crust and bake for 55 to 60 minutes (depending on our oven) till the top has the consistency of a cooked pumpkin pie. Let cool before serving, enjoy with a dollop of whipped cream.

Banana Nut Bread

A Healthy Banana nut bread with low cholesterol? is that possible? Absolutely! The trick is to use a ripe banana and cream it as if it were butter. The result is a  flavorful loaf that will please any crowd. If you have leftovers, they make the most amazing toast.

Please note: the recipe can also be used for Banana bread, omit the nuts or replace with same amount of chocolate chips or raisins.

Ingredients: for one large (8 x 4) loaf

2 cups all wheat flour
1 cup of sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup chopped nuts
2 ripe bananas, mashed
1/3 cup canola oil
2 eggs, beaten
2 Tbls of milk

Preheat the oven to 350 degrees. Combine all dry ingredients with the nuts, mix well. In a separate bowl add the bananas to the eggs and milk, then add oil, mix till even. Gently combine both mixtures, till barely moist, careful to not over mix. Pour into a greased 8×4 loaf pan and bake for an hour or till a toothpick inserted near the center comes out clean. Cool over a wire rack before slicing. Enjoy!