STEP 1
Preheat the oven to 350⁰F. Line an 8×4 inch loaf pan with parchment paper. In a pan combine the apple, brown sugar, butter and cinnamon until the apple starts to soften. Set aside.
STEP 2
In a bowl, mix together the flour, baking soda, baking powder, salt, nutmeg, cloves, pumpkin pie spice and cinnamon.
STEP 3
In a separate bowl, beat the butter and sugar using a standard mixer until creamy. Add eggs and vanilla to the mixer then slowly add the flour mixture, gradually until the batter has formed. Add the apples to the batter and fold through with a spatula.
STEP 4
Scrape the batter into the prepared baking tin and bake in the oven for 45-50 minutes.
STEP 5
Make the frosting by beating together the powdered sugar and cream cheese until smooth.
STEP 6
Spread the frosting over the cake once it’s cool. Slice and enjoy.

CRUST:

 

STEP 1
In a medium bowl, whisk together almond flour, stevia, and salt. Stir in melted butter until the mixture begins to clump together.
STEP 2
Turn out into a 9-inch pie pan and press firmly into the bottom and up the sides. Freeze while making the filling.

FILLING:

STEP 1
In a blender or food processor, combine strawberries, sweetener, lemon extract and lemon juice. Puree until smooth.
STEP 2
In a heatproof bowl set over a pan of barely simmering water, combine the egg yolks and egg. Whisk continuously until thickened, 7 to 10 minutes. Mixture should reach at least 160°F on a thermometer.
STEP 3
Remove immediately from heat and whisk in the strawberry mixture. Let cool to room temperature.
STEP 4
In a large bowl, beat the whipping cream until it holds stiff peaks. Carefully fold in the egg yolk/strawberry mixture and lemon zest until no streaks remain.
Spread filling in chilled crust and freeze until firm, at least 6 hours. To serve, cut into slices with a hot knife.

STEP 1
Preheat oven to 360 degrees
STEP 2
Mix liquids together (coffee, milk, vinegar, butter)
STEP 3
Beat eggs and sugar until white and foamy
STEP 4
Add dry ingredients. Whisk fluids into the dough until the batter looks sort of like pancake batter
STEP 5
Bake at 360 until toothpick comes out dry
STEP 6
Freeze the cake for about 1 hr when cool, with parchment attached
Whipped cream – cocoa, heavy cream, powdered sugar
Filling: sour cream, cocoa, honey

NOTES
When the cake is semi frozen, it is way easier to cut and fill.

STEP 1
Preheat oven to 350 degrees when ready to bake.
STEP 2
Lightly flour surface and rolling pin. Unwrap dough and roll ball out till desired thickness.
STEP 3
Cut out cookies with cookie cutters. Place each cookie on a baking sheet lined with parchment paper.
STEP 4
Repeat process as many times as needed for remaining dough.
STEP 5
Bake cookies at 350 degrees for 10 minutes. Once done, remove from oven and let cool for 5-10 minute on cookie sheet before transferring to cooling rack to cool completely.
STEP 6
Enjoy as is or decorate!

STEP 1
Preheat oven to 300°F with rack in middle. Trace an 8-inch circle on a sheet of parchment paper and place on a baking sheet.
STEP 2
Whisk the superfine sugar and cornstarch in a small bowl.
STEP 3
With an electric mixer at medium speed, beat egg whites and salt until they hold soft peaks. Add the water to “loosen” the whites, then resume beating until whites again hold soft peaks.
STEP 4
Increase speed to medium-high and gradually beat in the sugar mixture, 1 tablespoon at a time, until fully incorporated. Add the lemon juice or vinegar and continue beating at high speed until the meringue holds glossy, stiff peaks, 5-10 minutes.
STEP 5
Pile the meringue onto the parchment and use a spoon to gently spread it into the circle you’ve marked, with swirled sides and a slightly concave center (you’ll fill that with whipped cream and fruit). Bake until the meringue is pale golden with a crisp crust and marshmallowy center, about 45 minutes. Turn oven off and prop door open slightly with a wooden spoon. Let cool in oven 1 hour.
STEP 6
Meanwhile, prepare the filling: Whip cream with the sugar and vanilla until it just holds stiff peaks. Chill until ready to use.
STEP 7
When meringue is completely cool, carefully peel off the parchment and place onto a serving plate. Just before serving, fill the center with the cream and top with the berries and fruit. To serve, slice with a serrated knife into wedges.

STEP 1
In large mixing bowl, beat egg whites with cream of tartar at high speed until foamy.
STEP 2
Add granulated sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks. (Rub just a bit of meringue between thumb and forefinger to feel if sugar is dissolved.)
STEP 3
Beat in vanilla.
STEP 4
Sift together flour, confectioners sugar and salt twice.
STEP 5
Sift about 1/2 cup of the flour mixture over egg whites and gently fold just until flour disappears.
STEP 6
Repeat, folding in remaining flour mixture 1/2 cup at a time.
STEP 7
Pour into ungreased 10 x 4-inch tube pan. Gently cut through batter with metal spatula.
STEP 8
Bake in preheated 375° F oven until top springs back when touched lightly with finger, 30 to 40 minutes.
STEP 9
Invert cake in pan on funnel or bottle neck.
STEP 10
Cool completely, about 1 1/2 hours.
STEP 11
With narrow spatula or knife, loosen cake from pan. Gently shake onto serving plate.
STEP 12
Top with fruit or frost.

STEP 1

Make the baharat-spiced sugar: Toast the black peppercorns, cumin seeds, coriander seeds and cloves in a small skillet over medium heat until fragrant, 2 to 3 minutes. Remove from the heat and let the spices cool. Transfer the spices along with the paprika, cinnamon, cardamom and nutmeg to a splice blender and pulse until smooth. Makes ¼ cup.

STEP 2

In a large bowl, combine the sugar with 2 teaspoon baharat spice mix and set aside.

STEP 3

Make the sufganiyot: Combine the bread flour and dry active yeast in a mixing bowl and set aside.

STEP 4

In another mixing bowl, combine the remaining ingredients; set aside.

STEP 5

Place the dry ingredients in the bowl of astand mixer. Add the wet ingredients and mix on low for 10 to 12 minutes untilthe dough comes together and looks like a shaggy ball.

STEP 6

Spray the bottom of a large bowl with nonstick spray. Place the dough inside and cover it with a damp kitchen towel. Set the bowl in a warm part of the kitchen for 45 minutes. Remove the dough and gently fold over 3 times. Place the dough back in the bowl; cover and place in a warm place for an additional 45 minutes.

STEP 7

Meanwhile, make the hot espresso fudge: In a small saucepan over medium-low heat, melt the butter. Whisk in the flour until well incorporated. Add the cream, salt, sugars, cocoa powder and vanilla extract and bring to simmer. Cook, whisking frequently, until thickened, 2 to 3 minutes. Add the chocolate chips, orange zest and espresso and whisk until the chocolate is melted and the sauce is smooth and glossy, another 2 minutes.

STEP 8

Remove the dough and place on a lightly floured work surface. Roll dough out to ¼-inch-thick rectangle and cut out circles using a 2-inch ring mold. Place the rounds on a parchment-lined baking sheet; cover with a damp kitchen towel and let sit for 15 minutes.

STEP 9

Meanwhile, pour enough oil into a 6-quart Dutch oven or heavy-bottomed pot until it reaches a depth of 3 inches. Heat the oil until a deep-fry thermometer reads 350°.

STEP 10

Fry the doughnuts in batches of 4 or 5 until golden brown on both sides, 2 to 3 minutes. Remove the doughnuts using a slotted spoon and toss with the baharat-spiced sugar while still warm.

STEP 11

Serve the warm doughnuts with the fudge dipping sauce on the side.