The Kitchen Whisperer

1. Preheat oven to 400F.
2. On a baking sheet lay out the florets.
3. Drizzle with 2 Tbl olive oil.
4. Sprinkle 1 tsp sea salt and black pepper over top.
5. Using your hands, gently mix on the baking sheet.
6. Roast for 20 minutes, stir on the pan and roast for 20 minutes or until very tender.
7. Remove from the oven and allow to cool for 10 minutes on the pan.
8. In a food processor add the cauliflower, oil, garlic, tahini, lemon juice, smoked paprika and remaining salt and pepper.
9. Process until smooth.
10. Add 1 Tbl of water at a time for a thinner consistency.
11. Serve with
12. Grilled Flatbread and veggies.

1. In a 12” non stick pan over medium heat add in the pecans and oats.
2. Gently stir for 3-5 minutes or until the oats are toasted and the nuts are warmed and you can smell them.
3. Remove from heat and place in a bowl.
4. Add in the brown sugar, cinnamon, salt and melted butter.
5. Mix with a fork.
6. Set aside.

Cookie Dough:

1. Preheat oven to 350F.
2. Line cookie sheets with parchment paper.
3. In the bowl of a stand mixer fitted with the paddle attachment, place egg, dark brown and light brown sugars mix on medium until mixture is shiny. ~1-2 minutes.
4. Turn off the mixer and add in the yogurt, cream cheese, vanilla, baking powder, baking soda and salt.
5. Turn the mixer on and mix just until blended.
6. Add in the softened butter and beat to combine.
7. Remove the bowl from the mixer and put the paddle attachment in the sink.
8. Add in the cinnamon chips and stir with a wooden spoon (or sturdy mixing spoon).
9. Add in the flour and mix into wet mixture.
10. Take about 1/2 of the cinnamon pecan streusel mixture and fold in just until combined.
11. Using a small cookie scoop (or about 1 heaping Tbl) scoop out some dough and gently place it in the cinnamon pecan streusel mixture.
12. Lightly press down only coating the top.
13. Place the dough ball streusel side up on the pan.
14. Repeat leaving 1 1/2” apart.
15. Bake for 9-12 minutes or until the edges or lightly browned.
16. Remove from oven and cool on the pan for 1 minute.
17. Transfer to a cooling rack.
18. Store in an air tight container.

1. Preheat oven to 350F.
2. Place the avocado flesh in a food processor and process until creamy and smooth.
3. Transfer the avocado puree to the bowl of a stand mixer fitted with a paddle attachment.
4. Add in the egg whites and beat for 2 minutes.
5. Add in the chocolate extract and beat to combine.
6. In a separate bowl add the Protein Powder, cocoa, corn starch, baking powder, baking powder and confectioners’ sugar and whisk to combine.
7. With the mixer on low, slowly add in the dry mix a little at a time.
8. Scrape down the bowl as needed.
9. When all the dry mix has been added, add in the chips (and almonds) and mix just until combined (maybe 10 seconds on low).
10. You can either line the mini muffin pans with paper liners or if it’s a non-stick pan, use as-is.
11. Fill each muffin tin 3/4 of the way up.
12. Bake for 8-10 minutes or until a toothpick inserted comes out barely clean. You want them moist so some wet crumbs are OK.
13. Place the pans on a cooling rack and cool for no more than 1 minute (more like 30 seconds).
14. Immediately use a thin blade to gently go around muffins and gently lift out.
15. Cool completely prior to storage.

1. Preheat the oven to 350F.
2. Spray 2 9” round spring form pans with cooking spray (no flour).
3. If your pans do not have a tight seal, wrap the bottoms and sides with aluminum foil.
4. Set aside.
5. In a bowl of a stand mixer fitted with a paddle attachment, cream butter and sugar until light and fluffy.
6. Add in the eggs, one at a time, beating well after each addition.
7. Beat in the peach schnapps.
8. In a separate bowl, mix the flour, baking powder, baking soda and salt.
9. Alternately add the dry mixture with the greek yogurt to the egg mixture.
10. Beat just until combined.
11. Place enough of the batter (it’ll be thick) to coat the bottom of the pans about a ½” thick. Do not go up the sides. I found that if I used wet hands I could just push the batter into place.
12. In another bowl, gently mix together the peach pie filling and the pears.
13. Divide evenly into the pans.
14. Using 2 tablespoons (or one tablespoon and another wet finger) drop the remaining batter over the filling. It won’t cover it all; that’s ok.
15. Make the streusel by combining the brown sugar, flour, oats and cinnamon in a bowl.
16. Using a pastry cutter or a fork, cut in butter until mixture is crumbly and the size of peas.
17. Sprinkle over the batter.
18. Bake for 60-75 minutes or until a toothpick inserted near the center comes out clean.
19. Place the pans on a wire rack and immediately take a thin knife and run it along the inside edge of the pan (between the pan and the cake).
20. Cool for an hour.
21. Remove the outside ring of the pan and allow to cool for another 30 minutes.
22. While cooling make the glaze by mixing the confectioners’ sugar, schnapps, peach extract and enough milk to achieve desired consistency; drizzle over coffee cake.

1. Preheat oven to 350F.
2. Line a 13×9” pan with foil leaving a 1” rim above (this will help with removing it from the pan later).

Assemble the crust:

1. In a bowl, beat the butter with an electric mixer on high for a minute or until light and fluffy.
2. Add in the sugar and vanilla.
3. Beat until well combined, scraping the bowl down occasionally.
4. Add in the flour, cinnamon and salt just until combined. The mixture will be crumbly.
5. Dump the mixture in to the ungreased pan and press down evenly.
6. Bake for 15-20 minutes or until the crust is a light brown.
7. Set the pan on a wire rack to cool while you make the filing.

Make the filling:

1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium for a minute.
2. Add in the brown sugar, baking soda and salt and beat until well combined, scraping the bowl occasionally.
3. Add in the eggs, bananas, rum and extract; mix well.
4. Add in the flour mix just until combined.
5. Remove from the mixer attachment and finish mixing the rest with a spoon. Don’t overbeat, just mix until it’s combined.
6. Spread over the crust and bake 40-45 minutes or until the center comes out clean with tested with a wooden skewer.
7. Cool on a wire rack until completely cooled.

Make the frosting:

1. In the bowl of a stand mixer fitted with the whip attachment, add the browned butter, mascarpone and cream cheese. Beat on high for 2 minutes or until the mixture becomes light and fluffy.
2. Add in confectioner’s sugar 1 cup at a time mixing on low.
3. Once all the sugar is in, add in the rum and extract and mix well.
4. Add in the heavy cream to thin it out just slightly to make it more of a spreadable consistency.
5. When the bars are cooled completely, grab the foil and lift the entire dessert out.
6. Place on a serving platter and gently remove the foil. I was able to just tug it in half and pull both sides out.
7. Spread the frosting on top. If you have extra…BONUS! This frosting stores beautifully in the fridge.
8. Using a clean, sharp knife, cut into squares.