PREPARATION

• Preheat the oven to 350 degrees. Line a 12-cup muffin tin with paper liners.
• In a large mixing bowl, use an electric hand mixer on high speed, beat the butter and granulated sugar together until soft and fluffy, about 5 minutes. Reduce the speed to medium-low and add the vanilla and the eggs 1 at a time until combined.
• And the almond flour, pistachio flour, rice flour, baking soda and salt. Use a spatula to combine, than gently fold almost all the raspberries, reserving a few to top the muffins.
• Evenly divide the batter among the muffin cups. Top each with the remaining raspberries and sprinkle with the coarse sugar.
• Bake 20 to 25 minutes, until a cake tester inserted in the center comes out with a few crumbs attached. Let cool completely before eating.

PREPARATION

• Make a vanilla custard by heating the milk in a saucepan over medium heat until very warm but not boiling. Keep warm and set aside.

• In a medium bowl, vigorously whisk together the egg yolks and sugar it pales in color. Add the flour and whisk to combine. Slowly drizzle in the warm milk, whisking until it comes together.

• Return the liquid to the saucepan over medium heat, whisking constantly until it bubbles and thickens, 1 to 2 minutes. Immediately add the vanilla and the butter and whisk until the butter is melted. Remove from heat and let cool completely.

• Meanwhile, in the bowl of a stand mixer, whip the cream and powdered sugar on medium-high speed until stiff peaks form. Refrigerate until ready to use.

• To assemble the trifles, evenly divide the cake cubes between 8 to 12 glass cups. Evenly divide œ cup strawberries and raspberries among the cups, then top each with a generous dollop of vanilla custard followed by a dollop of whipped cream. Top each with the remaining œ cup strawberries and raspberries. Refrigerate until chilled; serve within 1 hour to prevent the cake from getting soggy.

PREPARATION

• Preheat the oven to 350 degrees. Spray 2 9-inch cake pans with nonstick spray and set aside.

• In a large mixing bowl, sift together the cake flour, baking powder and 1 teaspoon salt. Mix and set aside.

• In the bowl of a stand mixer, add 2 cups (4 sticks) butter, the granulated sugar and brown sugar. Beat on high speed until smooth and creamy, scraping down the sides of the bowl as needed. Reduce the speed to low and add the eggs and egg yolks until combined. Add the 2 tablespoons vanilla and beat on medium speed until combined.

• Remove the bowl from the stand mixer. Add the dry ingredients and 1? cups milk and fold in with a spatula until the batter is smooth, thick and just combined.

• Remove 2 cups batter and place in another medium-sized bowl. Add the chocolate and stir until combined.

• Evenly divide half the yellow batter between the 2 cake pans. Evenly divide the chocolate batter between the cake pans, pouring into the center of each pan. Evenly divide the remaining yellow batter between the cake pans, covering the chocolate. Use a knife to gently swirl the batters together, creating a marbling effect.

• Bake 40 to 45 minutes, until toothpicks inserted into the center of the cakes come out clean. Let cool completely before removing from the pans. Once cool, wrap in plastic wrap and freeze at least 2 hours.

• Meanwhile, make the frosting. In the bowl of a stand mixer, beat the remaining 2 cups (4 sticks) butter on high until smooth and creamy. Add the powdered sugar, cocoa powder, the remaining œ teaspoon salt, the remaining 2 teaspoons vanilla and the remaining ? cup milk and mix on low. Once combined, beat on high 3 minutes until fluffy. Add more sugar to sweeten or cream to thin, if needed.

• To assemble, unwrap the frozen cakes and use a bread knife to carefully slice horizontally through each cake to create 4 layers.

• Use a 4-inch round cookie cutter or a glass to cut out a round in the center of 2 cake layers. Remove and discard the extra cake or reserve for another use.

• Place 1 whole layer (without a cutout) on the cake stand or serving plate. Add a dollop of frosting and spread evenly atop the cake.

• Add 1 layer with a cutout atop the base. Add a dollop of frosting and spread evenly atop and inside the hole, then repeat with the remaining layer with a cutout. Add a dollop of frosting and spread evenly atop and inside the hole.

• Fill the center of the cake to the brim with M&Ms. Cover with the last whole layer. Use the remaining frosting to cover the top and sides of the cake evenly.

• Serve at room temperature. The cake will keep at room temperature up to 1 week.

PREPARATION

• In a medium-sized bowl using a hand mixer, beat the coconut oil with the brown sugar and granulated sugars on high speed until combined, about 5 minutes. Add the egg, vanilla extract and yogurt and beat to combine.
• Use a spatula to fold in the all-purpose flour, whole-wheat flour, baking soda and salt until mixed, then fold in the chocolate chips. Wrap the dough in plastic wrap and refrigerate at least 3 hours.
• Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silicone mat.
• Wet palms and fingertips with water, then scoop 12 even-sized dollops on the baking sheet a few inches apart. Sprinkle the sea salt flakes over the tops of the cookies.
• Bake 9 to 12 minutes, until cookies begin to brown around the edges.
• Let cool 5 to 10 minutes before serving.

PREPARATION

• Preheat the oven to 350 degrees.
• In the bowl of a stand mixer, add the butter and sugar and beat on medium-high speed until light and fluffy, about 5 minutes. With the mixer running, add the eggs 1 at a time, beating well until mixed.
• Remove the bowl from the stand mixer and sift in the flour and baking powder. Use a rubber spatula, fold them in, along with the ground pistachios, until combined. Fold in 4 ounces dark chocolate.
• Pour the batter into a standard loaf pan. Evenly distribute the cherries across the surface and gently press them into the batter.
• Bake 25 to 30 minutes, until a skewer inserted into the center comes out with a few crumbs attached. Let cool slightly, then carefully remove it from the loaf pan and place it on a cooling rack placed atop a parchment-lined baking sheet.
• Meanwhile, make a ganache by bringing the cream to a simmer in a small saucepan over medium heat. Add the remaining 4 ounces chocolate and remove from heat. Cover and let rest 1 minute, then whisk until combined.
• Pour the ganache evenly over the loaf, letting it drip down the sides. Let cool, then slice and serve.

PREPARATION

• Coat 6 ramekins with nonstick spray and place in a large deep baking dish. Preheat the oven to 375 degrees.

• In a saucepan, warm the olive oil over medium heat and saute the broccolini and mushrooms about 5 minutes, until softened and fragrant. Set aside.

• Evenly divide the smoked salmon and place the slices in the bottom of the ramekins, then top each with œ tablespoon creme fraiche. Season with salt and pepper.

• Evenly divide the broccolini and mushroom mixture among the ramekins, then top each with 2 eggs and œ tablespoon creme fraiche.

• Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Carefully slide the baking dish into the oven and bake 15 to 20 minutes, until the egg whites are almost cooked through.

• Garnish with chopped green onions and let cool slightly before serving.

PREPARATION

• Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
• In a large bowl, stir together the cashew butter, coconut sugar and egg until combined. Stir in the cocoa powder, vanilla, baking soda and salt until combined, then add the chocolate chips and stir.
• Form 2 tablespoons dough into a ball and place 1 to 2 inches apart on the cookie sheet. Press the tops of each ball gently to flatten.
• Bake 6 to 8 minutes, then let cool on the cookie sheet. Cookies will become firmer as they cool.

PREPARATION

• Grease an 8-by-8-inch baking pan with nonstick spray. Preheat the oven to 350 degrees.

• In a small bowl, use your fingers to rub together Œ cup granulated sugar and the zest. Transfer the citrus-sugar mixture to the bowl of a food processor and add 1 cup flour, the butter and the salt. Pulse until a dough forms.

• Press the dough evenly into the bottom of the prepared pan. Bake 15 minutes, until lightly browned at the edges. Remove and let cool completely.

• Meanwhile, prepare the filling. In the bowl of a food processor, purée the raspberries, then strain through a fine-mesh sieve into a bowl. Discard the seeds.

• In a large mixing bowl, whisk together 3 tablespoons of the raspberry purée, the eggs, lemon juice, lime juice, the remaining Ÿ cup granulated sugar and the remaining 4 tablespoons flour until combined. Pour the filling over the par-baked crust. Bake 25 minutes, until the filling is just set.

• Let cool completely, then sift powdered sugar over the top. Slice into 9 bars and serve. Store any remaining raspberry purée in the refrigerator for future use.

PREPARATION

? In a large mixing bowl, cream together the sugar and butter with an electric mixer on high speed until fluffy, about 5 minutes. Add the canola oil and the eggs one at a time, beating after each addition to incorporate.
? Use a spatula to fold in the flour, cream of tartar, baking soda, salt, cinnamon, ginger, nutmeg, cloves and cardamom until just combined. Mold the dough into a disc and wrap in plastic wrap. Refrigerate at least 2 hours and up to 2 days.
? Preheat the oven to 375 degrees.
? In another large mixing bowl, whisk the mascarpone, maple syrup and the vanilla extract together until combined. Fold the berries into the mixture and pour into a 9-inch pie pan. Set aside.
? Roll the dough out onto parchment paper into a 9-inch round about œ-inch thick. Lift the parchment paper and flip the dough over onto the pie pan and peel away the parchment. Tuck the edges of the dough into the pie pan and trim any excess. Bake 20 to 25 minutes until the edges are nicely browned. Let cool and serve.