Strawberry Brownie Bites

This is a recipe that we prepared in our Feb. classes and I’ve updated the brownie recipe to a new one that I really prefer. The recipe is from King…

Quick Puff Pastry

Use this delicious puff pastry to make these quick and easy Smoky Ham & Gruyere Cheese Empanadas. 

Pumpkin Blood Orange Olive Oil Cake

I served this last night at The Aquarium of the Pacific’s Sea Fare fund raising event and it was declared by the President of the Aquarium ‘the best food at…

Blackberry Crumb Bars

French Yogurt Cake

Lemon & Lavender Butter Cookies

Lemon Chiffon Cup Cakes with Fresh Berries

Courtesy of Martha Stewart Photo: Marcus Nilsson

Chocolate Covered Strawberries

Most chocolate covered strawberries, if just dipped in melted chocolate, will crack when you bite into them. Here’s a recipe for Ganache Covered Strawberries that can be refrigerated and eaten…

Citrus Olive Oil Cake



Photo: Merlin Menu

Apple Crisp

  Photo: All Recipes

Pumpkin Cranberry Bars

My aunt-in-law gave me this great recipe and I’ve adapted it by adding cranberries and powdered sugar frosting; although the bars a great without a frosting too!


1          cup flour
1          teaspoon baking powder
½         teaspoon baking soda
1          teaspoon baking spice (nutmeg, cinnamon, cloves etc.)
½         teaspoon salt
1          cup dried cranberries or other dried fruit
2          eggs
¾         cups sugar
½         cup canola oil
1          cup pumpkin puree


1          cup powdered sugar
½         teaspoon vanilla
1          tablespoon milk

Preheat oven to 350 °.

Sift together flour, baking powder, baking soda, baking spice and salt. Stir in cranberries; set aside.

Using an electric mixer beat together eggs, sugar and oil; add pumpkin puree and mix until just blended. Add dry ingredients and mix until combined.

Spread mixture into a 9 x 11” pan and bake for 15 to 20 minutes.


In a small bowl, add powdered sugar and vanilla. Drizzle in milk, stirring until you have a smooth mixture.

Cut the bars and place them on a cooling rack over a piece of parchment paper. Drizzle with the powdered sugar frosting and let set for a few minutes.