Peanut Butter Swirled White Chocolate Ice Cream

Ingredients:

* 1 cup chopped white chocolate
* 1 cup whole milk
* 2/3 cup sugar
* pinch of salt
* 5 large egg yolks
* 2 cups heavy cream
* 1 cup White Chocolate Peanut Butter, melted

How To Cook:
1. In a large bowl pour in the white chocolate chips/chunks. Set aside.

2. Fill a large bowl with cold water and ice.

3. In a medium size sauce pan, over medium heat, stir together the milk, sugar, and salt until it is hot and steaming, but not boiling.

4. In a separate medium sized bowl, whisk together the egg yolks.

5. Once the milk mixture is hot, slowly, stream it down the side of the bowl into the egg yolks, constantly whisking it together.

6. Don't pour it in all at once, you don't want to scramble your eggs.

7. Pour the mixed egg yolks back into the medium pan and set it over medium heat.

8. Using a rubber spatula, stir constantly all around, including the bottom of the pan, until the custard becomes thick and coats the spatula. Keep the liquid moving and do not let it boil.

9. You'll know it is done when the custard begins to steam and you can run your finger across the spatula without it running back together.

10. Pour the finished custard into the large bowl of white chocolate. Stir until the chocolate is fully melted and the mixture is smooth.

11. Set it over the ice bath and stir in the cream until cool.

12. Cover the mixture and chill in the refrigerator until completely cooled through. 2-4 hours.

13. Churn it in your ice cream maker according to your manufacturers instructions. Mine takes about 25 minutes. In the last five minutes, slowly stream in the melted peanut butter.

14. Then pour it into a freezer safe container and cover with either a lid, or plastic wrap flat on the surface of the ice cream.

15. Freeze until hardened, about 2-4 hours. Enjoy!

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Lemon Dessert

Serves 3-4

Ingredients:
* 1 (7/8 ounce) package sugar-free vanilla pudding mix (not instant)
* 2 cups water
* 1 (1/3 ounce) package sugar-free lemon gelatin
* fat-free cool whip

How To Cook:
1. Add pudding mix to water and mix well.

2. Bring to boil.

3. Stir with a whisk until thickened.

4. Add box of Jello and stir in well.

5. Pour into individual dessert dishes and refrigerate until set.

6. Top with fat free Cool Whip.

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Baked Stuffed Pasta Shells

Serves 10

Ingredients:

* 12 ounces jumbo pasta shells
* 1 1/4 cups mozzarella cheese, shredded (Reserve 1/4 cup)
* 1 cup parmesan cheese, grated
* 2 lbs ricotta cheese
* 4 large eggs, lightly beaten
* 1 teaspoon black pepper
* 1 teaspoon garlic powder
* 1 tablespoon dried parsley
* 8 ounces spaghetti sauce (jarred or homemade)
* fresh basil, chopped, for garnish

How To Cook:
1. In an 8 quart pot, bring water to a boil and cook shells for 8 minutes or until al dente.

2. Drain and cool immediately with cold water.

3. Drain and place open side down on paper towels.

4. In a medium bowl, combine the rest of ingredients except the spaghetti sauce.

5. Reserve the 1/4 cup of Mozzarella.

6. Place a thin layer of spaghetti sauce into the bottom of a 12 x 9 x 2 inch baking dish.

7. Preheat oven to 375 degrees Fahrenheit.

8. Spoon the cheese mixture into each pasta shell and place open side up, in a single layer, in prepared pan.

9. Pour the rest of sauce over the stuffed shells.

10. Loosely cover with foil and bake for 40 minutes.

11. During last 5 minutes of baking, remove foil and sprinkle remaining Mozzarella cheese on top.

12. Bake 5 more minutes.

13. Garnish with fresh chopped basil.

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Chocolate Rum Dessert

Serves 4

Ingredients:
* 6 ounces semisweet chocolate morsels
* 3 eggs, separated
* 2 tablespoons light rum
* 1/4 teaspoon almond extract
* 1/4 teaspoon ground nutmeg
* whipped cream, for garnish
* chocolate curls, for garnish

How To Cook:
1. Melt the chocolate in a double boiler over gently boiling water.

2. Beat the egg yolks until thick and lemon colored; gradually stir in about one quarter of the melted chocolate.

3. Add the yolks and chocolate to the remaining chocolate in the double boiler, stirring constantly.

4. Remove from heat and add the rum, almond extract and nutmeg.

5. Beat the egg white until stiff peaks form.

6. Gently fold into the chocolate mixture.

7. Spoon into stemmed glasses or demitasse cups and chill.

8. When ready to serve, top with whipped cream and garnish with chocolate curls.

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Chocolate Cinnamon Ricotta Truffles

Yield 32 Truffles

Ingredients:

* 10 ounces Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips
* 1/2 cup heavy cream
* 15 ounces ounces whole milk ricotta
* 1 teaspoon cinnamon
* 1/2 cup powdered sugar
* 5 ounces nonpareils

How To Cook:
1. In a small saucepan over low heat, add the Baking Chips and heavy cream. Stir occasionally until completely melted and silky smooth.

2. Meanwhile, in a large bowl, combine the ricotta, cinnamon, and powdered sugar. Stir to evenly distribute.

3. Once the chocolate is fully melted, pour into the ricotta mixture and stir until it is well mixed.

4. Store the bowl in the fridge for 2-3 hours until the mixture is solid enough to roll into balls.

5. Pour the nonpareils onto a small plate.

6. When the chocolate ricotta mix is ready, scoop out about 1-2 Tablespoons at a time, roll into a ball, and roll in the nonpareils.

7. Serve and enjoy!

8. Store in the fridge in an airtight container for up to one week

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Streusel Topped Blueberry Cobbler

Yield: Large Pan of Blueberry Cobbler

Ingredients:
* 4 cups fresh blueberries
* 3/4 cup white sugar, divided
* Zest of a lemon
* 1/4 cup lemon juice
* 1 teaspoon cinnamon, divided
* 2/3 cup all purpose flour
* 1/2 teaspoon baking powder
* 1/8 teaspoon salt
* 1/2 cup butter, softened
* 1 egg
* 1 teaspoon vanilla

Streusel
* 4 Tablespoons flour
* 5 Tablespoons brown sugar
* 1/2 teaspoon cinnamon
* 2 Tablespoons cold butter

How To Cook:
1. Preheat oven to 375 degrees.

2. In a medium sized bowl toss the blueberries, 1/4 cup sugar, lemon juice, and 1/2 teaspoon cinnamon.

3. In a large bowl cream together the butter and remaining sugar. Beat in egg, vanilla, and lemon zest.

4. Slowly sift in the flour, baking powder, salt, and 1/2 teaspoon cinnamon. Fold together until mixed.

5. Pour the blueberries in a 12 x 6 (or 8x8) sized pan, spread evenly.

6. Drop spoonful's of the batter across the top of the blueberries.

7. To make the streusel, using a fork or a food processor, blend together the flour, brown sugar, cinnamon, and butter until crumbly.

8. Sprinkle across the top of the batter and blueberries.

9. Pop in the oven for 35-40 minutes until golden brown.

10. Serve with whipped cream or vanilla ice cream and enjoy!

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Double Chocolate Raspberry Shortbread Bars

Yield 16-2 inch bars

Ingredients:
For the Shortbread
* 3/4 cup butter, softened
* 1/4 cup white sugar
* 1/2 teaspoon vanilla extract
* 1 1/2 cups all purpose flour
* 1/8 teaspoon salt

Raspberry Oatmeal Crumble
* 2/3 cup frozen raspberry's
* 2 Tablespoons brown sugar
* 1/2 teaspoon cinnamon
* 1/4 teaspoon nutmeg
* 1 cup old fashioned oats
* 1/2 cup flour

For the chocolate layers
* 1/2 cup dark chocolate
* 3/4 cup white chocolate, divided
* 1 Tablespoon butter
* 3 teaspoons heavy cream

How To Cook:
1. Preheat your oven to 350 degrees. Line an 8x8 pan with tin foil, leaving enough to hang over the edges and grease.

To make the Shortbread
2. In a medium sized bowl, cream together the butter, sugar, and vanilla extract.

3. Stir in the flour and salt until just combined.

4. Press firmly into the bottom of the lined pan and set aside.

Raspberry Oatmeal Crumble
5. In a microwave safe bowl, cover the frozen raspberries with plastic wrap and microwave on high until completely thawed and very liquid, about 3 minutes.

6. In a large bowl, whisk together the brown sugar, cinnamon, nutmeg, oats, and flour.

7. Fold in the thawed raspberry until completely mixed.

8. To assemble the bars. On top of the already pressed in shortbread, sprinkle on the dark chocolate, and 1/2 cup of the white chocolate.

9. Press in the raspberry mixture, forming an even layer, fully covering the chocolate.

10. Pop in the oven for 20-25 minutes. (I cook mine, closer to 20 because I like them super soft!) For the white chocolate drizzle, in a microwave safe bowl, add together the remaining 1/4 cup of white chocolate with the butter.

11. Microwave for 40 seconds, stir, and add a teaspoon of heavy cream. Pop back in the microwave for 20 seconds and check again. If necessary, add more heavy cream and re-microwave until the white chocolate is smooth and easily pourable.

12. Once the bars are done, allow them to cool in the pan for 3-4 minutes, than easily remove and cool completely on a cooling rack, before drizzling on the white chocolate.

13. Drizzle, slice, and serve!

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Chocolate Chip Cookie Dough Dip

Serves 16

Ingredients:

* 1 (8 ounce) package cream cheese, softened
* 1/2 cup butter, softened
* 3/4 cup confectioners' sugar
* 2 tablespoons brown sugar
* 1 teaspoon vanilla extract
* 1 cup milk chocolate chips

How To Cook:
1. Beat together cream cheese, butter, confectioners' sugar, brown sugar and vanilla in a bowl.

2. Stir in chocolate chips.

3. Refrigerate until ready to serve.

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Rice Pudding Dessert

Serves 6

Ingredients:

* 2 Tablespoons butter, plus extra for greasing
* 1/2 cup white rice
* 2 1/2 cups whole milk
* 3 egg yolks
* 1 teaspoon vanilla extract
* 1/2 teaspoon salt
* 1/2 cup white sugar
* 3/4 teaspoon cornstarch
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon nutmeg
* 1/2 cup heavy cream (or whole milk)

How To Cook:
1. Set up your double boiler on medium heat.

2. Add the rice and milk and cook covered for 30-35 minutes, stirring occasionally, until the rice is thoroughly cooked through.

3. If it is still slightly firm, let sit sit on low heat for another ten minutes.

4. Preheat your oven to 350 degrees. Grease a medium sized pan with butter and set aside.

5. In a small bowl whisk together the egg yolks, vanilla, and salt.

6. In another small bowl, combine the sugar, cornstarch, cinnamon, and nutmeg. Mix it up.

7. Add the egg mixture, the dry ingredients, butter, and either the heavy cream or whole milk to the rice. Mix between each addition.

8. Pour the mixture into the greased pan.

9. Bake in the oven for around 20 minutes, until rice pudding is no longer liquid and resembles a custard. It will have turned solid and the top will be a light golden brown.

10. Serve warm with whipped cream or vanilla ice cream!

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Chocolate Peanut Butter Parfait

Serves 4

Ingredients:

1 1/2 cups heavy cream, divided
2 Tablespoons granulated sugar
1/4 cup peanut butter
1 box chocolate pudding, made according to instructions (or homemade)
4 Peanut Butter Chocolate Chip Cookies (really any peanut butter cookie would work!)

How To Cook:
1. In a large bowl, whip together 1 cup of cream with the sugar until stiff peaks form. Set aside.

2. In a medium sized bowl, mix together the remaining 1/2 cup of cream with the peanut butter until stiff.

3. Fold the peanut butter cream into the whipped cream until well mixed.

4 To assemble parfaits, start with a 1/4 cup of chocolate pudding, layer in a 1/4 cup of the peanut butter whipped cream, crumble on half of a cookie. Repeat to fill your parfait cups.

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Crock Pot Peach Dump Dessert

Serves 8

Ingredients:
* 2 cups frozen peaches, sliced (undrained)
* 1 tablespoon cornstarch
* 1/2 teaspoon vanilla
* 1/4 cup brown sugar
* 1/4-1/2 teaspoon cinnamon
* 1 -9 ounce Jiffy white cake mix (or 1/2 package of a 2-layer size cake mix)
* 4 tablespoons melted butter

How To Cook: 
1. Lightly grease the slow cooker/Crock Pot; place peaches in the bottom.

2. Sprinkle with cornstarch; toss.

3. Drizzle with vanilla and sprinkle brown sugar over all.

4. Sprinkle with cinnamon then cake mix.

5. Drizzle melted butter evenly over cake mix.

6. Cover and cook on high for 3 to 3 1/2 hours.

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Baked Alaska with creamy chocolate sauce

Serves 8

Ingredients:

For the baked Alaska
* 300g/10½oz caster sugar
* 6 free-range egg whites
* 1 small ready-made sponge flan case, cut in half horizontally to create two thinner discs (only one is * * * * needed in this recipe)
* 50ml/2fl oz Armagnac
* 1 x 500g/1lb 2oz tub firm vanilla ice cream (not soft-scoop)

For the chocolate sauce
200g/7oz plain chocolate, roughly chopped
200ml/7fl oz double cream

How To Cook:
1. For the baked Alaska, bring 50ml/5fl oz water and the sugar to the boil in a saucepan. Keep boiling until the mixture reaches 121C on a sugar thermometer. (Caution: Hot sugar can be dangerous as it boils over very quickly. Do not leave unattended.)

2. Meanwhile, whisk the egg whites in a large clean bowl, using a freestanding mixer or an electric whisk, until stiff peaks form when the whisk is removed.

3. When the sugar reaches 121C, remove the pan from the heat. With the whisk or mixer running slowly, carefully pour the sugar syrup into the whisked egg whites in a thin stream, taking care not to let the hot sugar hit the beaters as it may splash. Continue to whisk until all the syrup has been incorporated into the egg whites and the mixture is glossy.

4. Continue to whisk the egg white mixture at a slow speed until it has almost completely cooled (about 5 minutes).

5. For the chocolate sauce, heat the chocolate with 2 tablespoons water in a saucepan over a low heat. When the chocolate has melted, add half of the cream and bring the mixture to the boil, whisking continuously.

6. When the mixture is boiling, remove the pan from the heat and whisk the mixture until smooth. Whisk in the remaining cream until combined. Decant into a serving jug and set aside until needed.

7. To assemble the baked Alaska, place the sponge disc onto a heatproof serving plate and drizzle the Armagnac all over it. Upturn the tub of ice cream in the centre of the sponge base and cut away the packaging.

8. Spread half of the meringue mixture all over the ice cream and sponge base using a palette knife. Transfer the remaining meringue mixture to a piping bag with a star nozzle and pipe it over the top of the meringue layer to decorate.

9. Using a chefs’ blow torch, heat the piped meringue all over until it caramelises to a light golden-brown. Alternatively, heat your oven to its highest setting and place the baked Alaska into the oven for a few seconds.

10. Serve immediately with the chocolate sauce alongside.

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Blueberry galette with instant chocolate ice cream

Serves 8

Ingredients:

For the instant chocolate ice cream 
* 300ml/10½fl oz full-fat milk
* 200ml/7fl oz double cream
* 75g/2½oz caster sugar
* 6 free-range egg yolks
* 3 chocolate and peanut bars, chopped

For the galettes
* 200g/7oz plain flour, plus extra for dusting
* 150g/5½oz unsalted butter, chopped
* 75g/2½oz caster sugar
* 2 free-range egg yolks
* 400g/14oz fresh blueberries
* 1 vanilla pod, split in half lengthways, seeds scraped out
* 2 tbsp cornflour
* 1 lemon, juice only
* 2 tbsp demerara sugar

How To Cook:
1. For the instant chocolate ice cream, heat the milk and cream in a saucepan until just simmering. Whisk the caster sugar and egg yolks together in a bowl until pale and fluffy.

2. Slowly pour the warm cream mixture onto the egg mixture, whisking continuously. Return the mixture to the saucepan and continue to cook over a low heat, whisking continuously, until it thickens enough to coat the back of a spoon. Add the chopped chocolate bars and stir until melted. Set aside to cool, then chill in the fridge. Transfer the chilled custard to an ice cream machine and churn until frozen, then freeze until needed in an airtight container.

3. For the galettes, in a bowl, rub together the flour, butter and 25g/1oz of the caster sugar using your fingertips, until the mixture resembles breadcrumbs.

4. Add one of the egg yolks and stir the mixture until it comes together as a dough. Turn the dough out onto a lightly floured work surface and knead until smooth. Flatten the dough to a 2cm/1in-thick disc, then wrap in cling film and chill in the fridge for 30 minutes.

5. Meanwhile, in a bowl, stir together the blueberries, vanilla seeds, cornflour, lemon juice and the remaining caster sugar. Set aside.

6. Roll the chilled pastry out on a lightly floured surface to a thickness of 5mm/¼in. Cut eight 12cm/5in discs from the pastry and place them onto a baking tray lined with baking parchment. Pinch or fold the edges of each pastry disc to create pastry cases, then brush all over with the remaining egg yolk. Spoon in the blueberries and sprinkle over the demerara sugar. Chill in the fridge for 30 minutes.

7. Preheat the oven to 200C/180C Fan/Gas 6.

8. Bake the galettes in the oven for 20-25 minutes, or until crisp and golden-brown. To serve, place the warm galettes on serving plates and place a scoop of ice cream on top of each.

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Blueberry steamed sponge pudding

Serves 6-8

Ingredients:

For the pudding 
* 175g/6oz unsalted butter, softened, plus extra for greasing
* 150g/5½oz golden syrup
* 200g/7oz blueberries
* 175g/6oz golden caster sugar
* 3 free-range eggs
* 175g/6oz self-raising flour
* 1 tsp baking powder
* pinch salt

For the custard
* 250ml/9fl oz full-fat milk
* 250ml/9fl oz double cream
* 1 vanilla pod, split in half lengthways, seeds scraped out using a sharp knife
* 110g/3¾oz caster sugar
* 6 egg yolks

How To Cook:
1. For the pudding, grease a 1.2-litre/2 pint heatproof pudding dish with butter. Pour the golden syrup into the bottom and scatter in the blueberries.

2. Whisk together the remaining pudding ingredients in a bowl until light and fluffy. Carefully spoon the pudding mixture into the pudding dish.

3. Cover the pudding dish with a large square of baking parchment, then cover that with a large square of aluminium foil. Tie the two sheets tightly into place under the rim of the bowl using cook's string, leaving long ends of excess string to make a handle. Loop one of the excess string lengths over the pudding basin and slide underneath the taut string, holding the sheets in place on the other side. Bring up the string and firmly knot with the other piece of excess string, to form a secure handle to lift the pudding in and out of the water.

4. Place a clean tea towel in the bottom of a large, heavy-based saucepan, then put an upside-down saucer or small plate on top of it. Half-fill the pan with water. Sit the wrapped pudding dish on top of the saucer, making sure the string handle is easily accessible. Cover the pan with the lid and bring the water to the boil. Reduce the heat until the water is simmering and cook the pudding for 1½-2 hours. Meanwhile, for the custard, bring the milk, cream, vanilla pods and vanilla seeds gently to the boil in a saucepan.

5. Whisk the sugar and egg yolks in a bowl until pale and creamy. When the milk mixture is just about to boil, pour it onto the egg mixture, whisking continuously until all of the liquid has been incorporated.

6. Return the mixture to the pan and cook over a low heat, whisking all the time, until the custard has thickened enough to coat the back of a wooden spoon. Strain the custard into a clean pan and warm through very gently.

7. When the pudding has cooked, lift it out of the pan using the string handle. Unwrap the pudding and discard the foil and baking parchment. Turn the pudding out onto a serving plate, then cut into wedges and serve with the custard.

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Fruity yoghurt jellies

Serves 4

Ingredients:

* 4 sheets leaf gelatine
* 6 tbsp sugar-free lemon or orange squash
* ½ lemon, zest only, finely grated
* 150g/5½oz fat-free natural yoghurt
* 200g/7oz mixed fresh berries (alternatively use frozen berries)
* small handful fresh mint leaves

How To Cook:
1. Put the gelatine sheets in a medium bowl and cover with cold water. Leave to soak for five minutes or until they soften. Turn them a couple of times to make sure they don’t stick together.

2. Pour the squash, lemon zest and 100ml/3½fl oz of water into a small saucepan and heat very gently until just warm. Remove from the heat.

3. Squeeze the gelatine sheets to remove excess water and then add to the pan, stirring until it melts in to the liquid.

4. Stir in 250ml/9fl oz water and the yoghurt until they are thoroughly combined. Pour the jelly into four glass tumblers or dishes, cover with cling film and chill for 5-6 hours or overnight until set.

5. Serve the jellies topped with fresh berries and mint leaves to decorate.

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Mango and white chocolate cake with toasted coconut

Serves 10

Ingredients:

For the sponge 
* a little sunflower oil, for greasing
* 225g/8oz butter, softened
* 225g/8oz caster sugar
* 4 free-range eggs
* 225g/8oz self-raising flour

For the chocolate shards 
* 200g/7oz white chocolate

For the icing 
200g/7oz butter, softened
400g/14oz icing sugar
2 lemons, finely grated zest only
1 lime, finely grated zest only

For the topping 
* 250g/9oz mango, diced (approximately 2 medium mangoes)
* 2 tsp desiccated coconut, toasted
* 1 lime, finely grated zest only (optional)

How To Cook:
1. Preheat the oven to 180C/350F/Gas 4 (160C fan). Grease two 18cm/7in loose bottomed, square sandwich tins with a little oil and then line with baking parchment. Sit on a baking sheet and set aside.

2. Now make the sponge. It is easiest to use a food mixer set with a beater attachment for this, but you can also do it by hand. Cream together the butter and sugar until nicely combined. Add the eggs, one at a time, beating well between each addition. Then fold in the flour until the mixture is uniform and smooth. Divide the mixture evenly between the tins, spreading it out smoothly with the back of a spoon. Bake for 18-20 minutes.

3. Meanwhile, prepare the chocolate shards. Cut out a 28x33cm/11x13in piece of baking parchment and place it on a baking sheet. Melt the chocolate either in a bowl sitting on top of a pan of simmering water (do not allow the bowl to touch the water) or in 30 second blasts in the microwave, stirring between each go. Once melted, stir the chocolate until smooth and then pour it onto the centre of the prepared baking parchment. Pop a tiny dot of melted chocolate under each corner of the paper to stick it to the baking sheet and prevent it from moving about. Using a palette knife, spread the chocolate all over the paper right out to the edges in a smooth, even layer. Pop in the fridge for 30 minutes, or until set firm.

4. Meanwhile, prepare the icing. (Again this can be done in a food mixer set with the beater attachment or by hand.) Give the butter a quick beat to loosen it and then add the icing sugar and lemon and lime zests. Beat together until fully combined, smooth and creamy in texture. Set aside until ready to use.

5. To check the cakes are cooked, insert a skewer into the centre of the cakes – if they are cooked it will come out clean. Once baked, remove from the oven and set aside to cool completely.

6. Remove the set chocolate from the fridge once firm. Dip a long, sharp knife into really hot water and wipe dry. Run the knife under the paper to release it from the tray and then cut the chocolate into twelve 11x7cm/4¼x2¾in rectangles. Carefully peel each one from the backing paper and lay on a clean board. Trim any ragged edges to neaten the shards up. Then make a cut on the diagonal about 3cm/1¼in down one long side for a nice decorative finish. If the shards feel like they are getting too soft at any point return them to the fridge briefly until hardened. Likewise, if they are shattering when being cut, it means they are too hard and brittle and so leave them to warm to room temperature before continuing. Return the prepared shards to the fridge until needed.

7. Once cooled, remove the cakes from the tins and peel the paper away. Spread a small dot of buttercream icing onto the centre of a serving plate or cake stand. Sit one cake half on top to stick and then spread the top of this evenly with a third (about 200g/7oz) of the buttercream icing. Sit the remaining cake on top to sandwich the filling and then spread the remaining buttercream icing all over the top and sides of the cake evenly. It doesn’t have to look perfect as the whole cake will soon be covered with chocolate shards and fruit.

8. To decorate, stick a shard, pointed side up and nicest side out, against the side of the cake, starting at one edge. Then add another, overlapping it slightly over the first. Then add a third in the same way to complete one side. Repeat to use up all the shards and cover all sides of the cake.

9. Scatter the mango pieces in a single layer all over the top of the cake. Sprinkle over the coconut and lime zest (if using) and it is ready to serve. If not serving straight away, this is best kept in the fridge to prevent the shards from melting. It can be prepared up to a day in advance.

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Banana and maple syrup cake

Serves 6-8

Ingredients:

* 200g/7oz butter, softened, plus extra for greasing
* 400g/14oz plain flour, plus extra for dusting
* 4 ripe bananas, peeled
* 200ml/7fl oz maple syrup
* 25-50ml/1-2fl oz milk (optional)
* 150g/5¼oz caster sugar
* 4 free-range eggs
* 2 tsp baking powder
* 100g/3½oz pecan nuts, roughly chopped
* 200ml/7fl oz double cream

How To Cook:
1. Preheat the oven to 170C/150 Fan/Gas 3. Grease a 23cm/9in springform cake tin with butter. Add a tablespoon of flour to the tin and tip the tin this way and that until the base and sides are coated with flour. Shake out any excess flour.

2. Blend the bananas in a food processor until roughly chopped, then add 75ml/2¾fl oz of the maple syrup and blend to a smooth paste. Pour in up to 50ml/2fl oz of milk and blend again to obtain a smoother consistency, if necessary.

3. In a large bowl, beat together the butter and sugar until pale and fluffy. Add the eggs one at a time, beating after each addition until each egg is fully incorporated into the mixture.

4. Add the baking powder, flour, banana purée and three-quarters of the pecan nuts to the bowl. Gently fold the mixture together until just combined.

5. Spoon the cake mixture into the prepared tin. Bang the base of the tin carefully against the work surface a couple of times to settle the mixture, then sprinkle the remaining chopped pecan nuts over the top of the cake.

6. Bake for 45-60 minutes, or until the top is golden-brown and a skewer inserted into the centre of the cake comes out clean. Set the cake aside to cool in the tin for 10 minutes, then turn out onto a wire rack and allow to cool completely.

7. Meanwhile, bring the cream and remaining maple syrup to the boil in a saucepan. Continue to boil for 3-5 minutes, or until the mixture has thickened slightly, then set aside until completely cooled.

8. Before serving, spread the maple-syrup glaze over the top of the cake, allowing it to drizzle down the sides slightly. Set aside for 10 minutes, then cut into slices and serve.

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Toasted crumpets and warm spiced berries with yoghurt and honey

Serves 2

Ingredients:

* 4 crumpets
* 100g/3½oz fat-free Greek yoghurt
* 150g/5½oz ripe strawberries, hulled and sliced
* 50g/2oz raspberries
* 50g/2oz blueberries
* 2 big pinches ground mixed spice
* 2 tsp runny honey, for drizzling

How To Cook:
1. Toast the crumpets in a toaster, or under the grill, until lightly browned.

2. Put the yoghurt in a bowl and stir until it looks glossy.

3. Place a non-stick frying pan over a medium-high heat and add all the fruit. Sprinkle with two good pinches of ground mixed spice and cook for just a minute, tossing regularly until the fruit is softened but still holding its shape. This will bring out the sweetness without the need to add extra sugar.

4. Divide the hot, toasted crumpets between two plates. Spoon the fruit over the top and allow some of it to tumble on to the plates. Spoon the yoghurt on top and drizzle with a little honey.

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Irish cream and chocolate cheesecake

Serves 1

Ingredients:

* 100g/3½oz butter
* 250g/8¾oz digestive biscuits, crushed
* 600g/1lb 5oz cream cheese
* 25ml/1fl oz Baileys or other Irish cream liqueur
* 100ml/3½oz icing sugar
* 300ml/10½oz double cream, whipped
* 100g/3½oz grated chocolate

To Garnish
* 200ml/7¼oz double cream, whipped
* cocoa powder, to dust

How To Cook:
1. Melt the butter in a pan and add the crushed digestive biscuits. Mix well until the biscuits have absorbed all the butter.

2. Remove from the heat and press into the bottom of a lined 18cm/7in springform tin. Place in the refrigerator and allow to set for one hour.

3. Meanwhile, prepare the filling. Lightly whip the cream cheese then beat in the Irish cream and icing sugar. Fold in the whipped cream and grated chocolate. When smooth, spoon evenly onto the biscuits.

4. Refrigerate and allow to set for a further two hours. Once set, remove and decorate with whipped cream and cocoa powder dusted over the top. Serve.

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Lower-fat chocolate brownies

Makes 9

Ingredients:

* 125g/4½oz reduced-fat sunflower spread
* 2 free-range eggs
* 125g/4½oz light soft brown sugar
* 75g/2¾oz self-raising flour
* 50g/1¾oz cocoa powder, sieved, plus extra to decorate
* 50g/1¾oz plain dark chocolate, chopped
* 1 tsp chocolate extract
* pinch salt

How To Cook:
1. Preheat the oven to 190C/170C Fan/Gas 5. Grease and line an 18cm/7in square deep cake tin.

2. Beat together the sunflower spread, eggs and sugar. Stir in the flour and cocoa powder, then add the chocolate and chocolate extract. Stir in 1 teaspoon of boiling water and a pinch of salt.

3. Transfer the mixture to the prepared tin and bake for 30 minutes, or until a skewer comes out clean when inserted in the centre.

4. Leave to cool in the tin then cut into 9 squares. Dust with a little cocoa powder and serve.

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