Chocolate cake is almost a foolproof dessert for parties and gatherings, because pretty much everyone loves chocolate. If we add a smooth cookies and cream filling, we get a lovely 7-layer beauty that is sure to be the centre of the party. This cake is one of the best I made, because the layers are so moist and tender, yet they do not crumble; and the filling is not overly sweet, and keeps very well even out of the refrigerator. Feel free to add more sandwich cookies to the filling, if you really love them, and, if you wish, leave some of them chunkier, to get some extra crunch. Keep in mind that the cake will be slightly more difficult to slice into neat servings if the cookies are left too chunky.

Sift together the flour, cornflour, cocoa powder, baking powder, baking soda, and pudding powder at least two times, then pour everything into a large bowl. Add the caster sugar, and whisk very well. In a small bowl, combine the egg whites, sour cream, vegetable oil, milk, and tepid water. Pour the wet ingredients into the dry and blend everything on the lowest setting on your mixer, until combined. Do not be tempted to overmix the batter, because the cakes will be tough.

Grease and flour three cake tins (23 cm; 9"), divide the batter evenly, and bake them right away, in a preheated oven, at 180˚C (350˚F), for about 20-25 minutes. Make sure you check them with a toothpick to make sure they do not overbake. Once baked, let them cool in their pans for about 10 minutes, then remove them to a wire rack, and let them cool completely.

For the filling, start by cooking the base. Pour the milk into a heavy-bottomed saucepan, sift in the flour, and blend it well. Place the saucepan over medium heat, and cook it for about 5 minutes, stirring constantly, until thick and smooth. It can take more than 5 minutes, depending on your stove; be patient, and stir constantly, because it can very easily burn. Let the base cool until room temperature or slightly colder, but not completely cold.

Crush or grind the sandwich cookies into fine crumbs. You can leave some pieces slightly larger, but most of them should be fine. Place the softened butter in a large bowl, add the caster sugar, and blend on high until completely smooth and creamy (about 5 minutes). Then, add the cooked and chilled base, tablespoon at a time, mixing constantly on high. Add the vanilla, and blend well. Finally, add the cookie crumbs and fold them through using a large rubber spatula.

To assemble the cake, level the cakes, then cut each one into two layers, so you end up with six equal, thin layers. Place the first layer on the cake platter, and close a cake ring around it. Spread on one fifth of the filling, cover with the second layer, and so on, until you use up all of the filling, and all cake layers. Cover the top with plastic wrap, and let the cake chill in the refrigerator for at least 4 hours, preferably overnight.

For the Ganache, melt together the chopped up chocolate and double cream (in the microwave or over medium heat), and let it sit at room temperature until slightly thickened, but still pourable, then take the cake out of the refrigerator, remove the cake ring, pour the Ganache on top so it runs down the sides of the cake, and return it to the refrigerator. Keep it refrigerated until serving time. Yields 20 servings.

Gingerbread cookies are one of my very favourites. I like them in any shape and size, and all throughout the year. But they taste the best; I have to admit, during cold winter months, with a cup of tea. The combination of spices in these lovelies, combined with the stickiness from the molasses, makes for one delicious cupcake. The cream cheese frosting gives just a touch of sweetness and creaminess, to compliment the sticky little cakes.

Sift the flour with the baking powder and spices and set it aside. Place the softened butter in a large bowl, add the sugar, and beat with an electric mixer on high until smooth and creamy. It will take under two minutes, because the quantity is rather small. Add the honey and the egg and blend well with your mixer. Sift in the dry ingredients and fold them through. Add the boiling water and gently mix to combine everything, but be careful not to overmix it. Divide the batter evenly between six standard muffin cups (best lined with paper liners, but well-greased should work well, too) and bake in a preheated oven, at 180˚C (350˚F) for about 18-20 minutes. Remove them from the oven and let them cool completely.

To make the frosting, place the cream cheese in a large bowl and beat it with an electric mixer until smooth, then add the butter and vanilla, and blend well. Add the sifted icing sugar in a few additions, mixing well after each. Finally, add the spices and blend one final time. Take the cooled cupcakes and pipe on (or spread on) the frosting using a large piping nozzle (Wilton 1M or 1G). You can dust them with a tiny amount of cinnamon before serving, but that is optional. Yields 6 standard cupcakes.

For me, chocolate and oranges are a timeless dessert combination. If we add caramelized hazelnuts and peanuts to that combination, we get a match made in cake heaven. Cake layers are soft and tender, the filling is smooth, creamy, and deliciously crunchy because of the said caramelized nuts, with just a little burst of flavour from the candied oranges; and the frosting is like a thick, rich fudge. To be honest, each element could be eaten separately, they are all that good. As far as the hazelnuts and peanuts combination, I leave that up to you to choose how much you want from each. And if you do not have tiny cake pans or simply do not want to use them, you can bake the cake in a standard cake pan, just bake it for a little longer, say 25 minutes.

To make the cake, sift together the flour with the cocoa powder and baking powder, and set it aside. Take a large bowl, add the eggs, and sugar, and whisk vigorously for about a minute, to blend it well and make the batter a bit thicker. Add in the milk, oil, and vanilla bean paste, and blend really well. Sift in the dry ingredients and briefly whisk it, just until incorporated. Take three small round cake pans (10 cm, 4"), grease and flour them well, and pour in equal amounts of batter in each pan. Bake them in a preheated oven, at 180˚C (350˚F), for about 15-20 minutes. Check them with a toothpick to make sure they aren't overbaked. Remove them from the oven and let them cool for about 10 minutes in the pans, then take them out and let them cool completely on a wire rack.

For the frosting, sift the icing sugar twice, and set it aside. Mince the candied orange slices and finely crush (or grind) the caramelized hazelnuts and peanuts. Place the softened butter in a large bowl and beat it with an electric mixer on high for about 2 minutes, to make it light and creamy, then add the icing sugar in a few additions, blending really well after each. Finally, add the double cream gradually, still whisking on high, until you achieve your desired thickness of frosting. Once you are happy with the frosting, fold in the minced oranges and crushed hazelnuts and peanuts.

The cakes should be cool by now, so level them as much as possible and proceed to assemble the cake. Place the first cake layer on a small serving plate, then pipe (or spread) on half of the filling. Place another cake layer on top of that, and pipe on the rest of the filling. Finally, place the last cake layer on top, gently press with the palm of your hand, and place the entire cake in the fridge for at least 4 hours.

To make the fudge frosting, chop up the chocolate, dice the butter, and place them in a heavy-bottomed saucepan, then pour over the double cream, and melt everything over medium heat. Once everything is well blended, remove from the heat and let it stand at room temperature until thickened and slightly matte. Take the cake out of the fridge, decorate it as desired and serve immediately. Yields 6 small slices.

A Bossche bol, sometimes called chocoladebol, is a lovely Dutch choux pastry ball. Essentially, a very large profiterole, filled with sweetened whipped cream and glazed with dark chocolate. As the chocolate cools, it forms into a shell that keeps much of the cream inside of the bossche bol as you eat it.

They are traditionally eaten out of the hand, without any utensils, but since it can be rather messy, you can serve it on a plate, with a fork. If you choose to eat it the traditional way, make sure you turn it upside down, so the chocolate shell stops the cream from spilling all over. Bossche bollen are usually served with coffee, so pour yourself a cup and enjoy a nice, chilled bol.

Pour the water into a large saucepan, dice in the butter and bring it to a boil over medium heat. When the mixture is boiling and everything is melted, sift in the flour and cook for a minute, then remove from the heat and stir it vigorously with a wooden spoon until the dough forms into a ball. Lightly beat the egg, pour it in, add the vanilla, and keep mixing until the dough absorbs it all and becomes smooth and glossy.

Take a large baking sheet and line it with baking paper. Pour the batter into a piping bag fitted with a large plain round nozzle and pipe out two mounds of dough on the baking sheet, making sure you leave a bit of room between them so they can rise nicely while in the oven. Bake them immediately in a preheated oven, at 200˚C (400˚F) for about 25 minutes, until puffed up and golden. Let them cool on a wire rack.

When they are cool and ready, whip the double cream with the sugar until stiff peaks form. Put the double cream into a piping bag fitted with a small round nozzle, poke a hole on the bottom of each pastry and pipe a generous amount of double cream in. To glaze them, melt the chocolate in a double boiler, then dip them, top first, into the chocolate. If you wish, you can also pour the chocolate over each one until they are completely glazed. Let them cool completely and serve. Yields 2 servings.

Semlor, also called fastlagsbulle, laskiaispulla or fastelavnsbolle, are traditional sweet buns made in various forms in Denmark, Iceland, Finland, and Norway, among other countries. These lovely cardamom-scented buns are traditionally served in Sweden before the beginning of Lent, although you can make them year-round.

They are filled with a rich cardamom custard and fluffy whipped cream, then dusted with icing sugar. One great thing about them is that they are not overly sweet, and the dough is lovely and pillowy soft, especially on the day they are made. You can serve them how ever you like, although I recommend a glass of cold milk, they go best with it.

To make the dough, sift the flour twice with the cardamom, add the yeast and sugar, then whisk it well. Make a well in the centre, pour in the warm milk and the beaten egg, add the salt, and start mixing it with a wooden spoon until a soft dough forms. Transfer the dough to a floured surface, then gently knead it for about 10 minutes, gradually adding the diced butter as you knead. If the dough starts getting too sticky, add another tablespoon of flour. Once everything is well blended, transfer the dough to a clean bowl, cover it with a kitchen towel, and let it rise in a warm spot for about an hour to an hour and a half.

To make the filling, whisk the cornstarch with the sugar and cardamom, then pour in the milk and blend thoroughly. Pour this mixture in a large saucepan with a heavy bottom, then place it over medium heat, and cook, stirring constantly, until it thickens, about 2-3 minutes. Remove it from the heat and add the diced butter, then whisk until it melts. Once the butter is melted, cover the surface of the custard with plastic wrap (to prevent a skin from forming), then let it cool until room temperature. Place the cooked cream in the fridge for about 15 minutes. While it's cooling further, whip the double cream with the vanilla until stiff peaks form, then gently fold it in the custard. Return the filling to the fridge and chill it for at least an hour.

When the dough is ready, gently knead it on a floured surface, then divide it into 8 equal pieces. You can use a scale to make sure they are all the same weight. Shape each piece into a ball, then arrange them on a large baking sheet lined with baking paper. Let them rise for another 30 minutes. Just before baking, generously brush them with milk. Bake them in a preheated oven, at 200˚C (400˚F), for about 15-20 minutes. Let them cool for about 10 minutes on the baking sheet, then let them cool for about 30 more minutes on the wire rack, so they don't melt the filling. Using a sharp knife, carefully slice about a centimetre (½-inch) of the dough from the top of the bun, then use a teaspoon to remove the dough from inside of the bun. Take the filling from the fridge, pour it in a piping bag with a large nozzle, and generously pipe in the filling. Place the cut part of the dough back on top. Repeat this with the other buns. Dust with icing sugar and serve. Yields 8 buns.

Danish pastry is a laminated sweet pastry invented in Denmark. Like other pastries of that type, Danish pastry is a variation of puff pastry made of yeast dough that has been folded many times, thus creating a layered texture. Essentially, the dough is rolled out very thinly, covered in cold butter, then folded up and rolled out several times, creating layers. It isn't absolutely necessary, but it is recommended that you chill the dough between the folding. I have found that it is much easier to work with cooled dough, as the butter tends to melt into the dough at room temperature.

Traditionally, butter is used to create the layers and the rich flavour, but there is a possibility of using other fats in the making. Danish pastries have different shapes and names in Denmark, and like other viennoiseries, Danish pastry is typically eaten for breakfast or as a snack. If you wish, you can freeze the raw pastries on a baking sheet lined with baking paper, then store them in the freezer up to a month. Just defrost them and bake as you would if they were freshly made.

Heat the milk so it's lukewarm, add the yeast and sugar, stir it well, and leave it for about 10 minutes, so the yeast can activate. Sift the flour twice and make a little well in the centre. Add the yeast mixture, and the beaten egg, then mix it with a wooden spoon until a soft and sticky dough forms. Lightly flour your work surface, turn the dough out and knead it for about 5 minutes, until it becomes smooth. If you need, add a bit more flour as you knead, to keep it from sticking to your hands. Place the dough into a clean bowl, cover it tightly with plastic wrap and let it rise at room temperature for about an hour and a half, or until puffy and doubled in size.

While the dough is rising, take the chilled butter and roll it up between two pieces of plastic wrap into a rectangle about 15x30 cm (6x12"). Return the butter to the fridge so it can firm up, as the handling and rolling will soften it up a bit. Once the dough has risen, knead it on a floured surface until it becomes smooth, then let it rest, covered with a kitchen towel, for about 10 minutes. Take a large rolling pin and roll the dough out to about 20x45 cm (8x18"). Take the chilled sheet of butter out of the fridge, and place it flat on the lower part of the dough. Turn the top third of the dough over the butter, press it gently with your hands, then turn the bottom third over the top third. Pinch the edges of the dough to seal it tightly. Rotate the dough about 90 degrees, then very gently roll it out to the starting dimensions (20x45 cm), and repeat the folding (top third to the centre, then bottom third over the top third).

Wrap the dough in plastic wrap (or place it into a large plastic bag), and place it in the fridge for about 30 minutes. Carefully wrap it, because the exposed parts will dry out in the fridge. Make sure you keep the dough in the fridge in the same position you folded it on the work surface, because before each rolling and folding, you need to rotate it about 90 degrees. Once the dough has chilled, take it out of the fridge and roll it out to 20x45 cm again, then fold it in the same way. Warp it in plastic and chill it for another 30 minutes. Repeat this two more times and let the dough rest in the fridge for 1-2 hours.

Take the chilled dough out of the fridge, place it on a floured surface and roll it out to a large rectangle and cut it into 16 squares. Fold them into desired shapes and place them on a large baking sheet lined with baking paper. Let them come to room temperature, about 20-30 minutes, then bake them in a preheated oven, at 200°C, for about 10-15 minutes. Let them cool until just warm, add some crème pâtissière, sprinkle with dark chocolate or fresh fruit, and serve. Yields 16 pastries.

As brownies are a classic, so are blondies. Buttery, sweetened with brown sugar and mashed bananas, these are just marvellous when eaten well chilled. Pieces of toasted walnuts give them a bit of a crunch, just enough to make the texture more interesting, and make the buttery, nutty flavour be even more prominent. Serve them sliced into small squares, with iced coffee.

Heat a large pan over medium high heat and, without adding any fat, toast the walnut pieces for about 5-7 minutes, until they start getting brown and fragrant. Remove them from the heat and let them cool down slightly. In a large saucepan, combine diced butter (it can be straight from the refrigerator or softened) and both sugars. Place the saucepan over medium heat, and let everything melt and blend together well. Make sure the mixture does not burn. Remove it from the heat and let it cool down slightly. Mash the bananas, and add them to the butter, along with vanilla and rum.

Mix the batter well, then add in the egg and whisk vigorously to incorporate it. Finally, sift in the plain flour, cornflour, and the walnuts, and combine. Do not overmix the batter, just gently fold everything together using gentle strokes with a rubber spatula. Take a small baking pan (17x17 cm; 7x7") and butter it generously, then pour in the batter and level it. Bake in a preheated oven, at 170˚C (340˚F), for about 20-25 minutes, until a toothpick inserted in the centre comes out clean. Do not overbake the blondies, because they will be dry. Best served chilled. Yields 9 blondies.

The piña colada is a sweet cocktail made with rum, coconut cream, and pineapple juice, usually served shaken with ice. While it is a refreshing summer cocktail, it is a great cake, too. Cake layers are soft and tender, made with desiccated coconut and coconut yoghurt; and the filling is enriched with dark rum and fresh pineapple chunks. Although it may be tempting, my suggestion is not to increase the amounts of rum and pineapple, because more rum can make the filling a bit bitter, and if you overdo the pineapple, it will be difficult to slice and serve the cake. The cake is best served really well chilled.

Start by making the filling, because it takes a bit of time to cool down. Take out about 150 ml of the cold milk and pour it over the mixture of cornflour sifted with plain flour, sugar, and desiccated coconut, and blend well. Bring the rest of the milk to a boil over medium heat, and once it starts to boil, pour in the cornflour mixture you made (in a thin stream), whisking constantly with a wire whisk. Cook this for about 2-3 minutes, still whisking constantly, or until quite thickened. Remove it from the heat, and add the rum, and the chopped up white chocolate. Mix until the chocolate is completely melted, then cover the surface of this cream with plastic wrap and let it cool down almost completely.

Separate the eggs into yolks and whites, place them into separate bowls and let them sit at room temperature for about 30 minutes. Sift together the plain flour, cornflour (corn starch), desiccated coconut, and baking powder, and set it aside. Take a large bowl, add the butter and beat with an electric mixer on high for about 2 minutes, until light and fluffy. Add half of the sugar and continue beating for about 3 minutes more. Scrape the sides of the bowl, if needed. Add the vanilla and two egg yolks and beat it in well. Add the remaining yolks and blend completely. Turn the mixer down to low and add in the flour mix and the yoghurt in a few additions. Mix until just blended.

In another bowl (glass or metal, preferably) beat the egg whites until soft peaks form. Gradually add the rest of the sugar, beating on high constantly, until stiff peaks form. Gently fold the whites into the batter, being very careful not to overmix and deflate it. Generously grease and a baking pan (23 cm; 9"), pour in the batter and level it as much as possible. Bake immediately, in a preheated oven, at 180˚C (350˚F), for about 25-30 minutes. Check it with a toothpick to make sure it doesn't overbake. Let the cake cool in the pan for about 10 minutes, then take it out and place it on a wire rack to cool completely.

Once the cake has cooled down, take a large knife and level it as much as possible, then cut the cake into three equal layers. By that time, the filling should be almost completely cool to the touch. Beat the softened butter on high until light and fluffy, and then, without turning off the mixer, add the cooked coconut cream, a tablespoon at a time, to the butter. The filling should be completely smooth and creamy when you've finished adding the coconut cream.

Divide the filling into two equal parts, add the diced fresh pineapple to one bowl, and mix well. Place the first cake layer on the serving platter and close a cake ring around it. Gently spread one half of the coconut filling, then place another cake layer on top. Evenly spread the pineapple filling, then place the last cake layer. Cover the top with plastic wrap and let the cake sit overnight in the refrigerator. Once the cake has firmed up and it's ready, whip the double cream with the icing sugar and vanilla, until stiff peaks form, add the colouring of your choice (if using), and decorate the cake to your liking. Serve well chilled. Yields 16 servings. ©Tina Vesić

Tiramisu is maybe one of the best desserts there are. Layers of tender sponge fingers, rich cream and dark cocoa powder is a perfect flavour symphony. These cupcakes are a very close relative to the great traditional tiramisu. They are spongy, light and soaked in strong coffee and rum, then topped with a beautiful Mascarpone frosting. The dusting of dark cocoa gives it one last, perfect touch. The frosting is rather soft, but keeps well at room temperature. Make sure you serve them on the day they are made, as they taste best when they are fresh.

To make the cupcakes, sift together the plain flour with cornflour and baking powder, then set it aside. Separate the egg yolks from the whites and place them in different large bowls. Beat the egg whites with an electric mixer on high until frothy, add half of the sugar, and continue beating until stiff peaks form. Set the bowl aside and add the rest of the sugar to the egg yolks, then beat with an electric mixer on high for about 2-3 minutes, until the batter thickens significantly. Add the oil, yoghurt and vanilla and blend well. Sift in the dry ingredients and blend well with an electric mixer on the lowest setting.

Finally, add the whipped egg whites and fold them through using a rubber spatula. Fold very gently and be careful not to overmix and deflate the batter. Divide it between 12 standard muffin cups (lined with paper liners) and bake in a preheated oven, at 200˚C (400˚F) for about 10-12 minutes. Check them with a toothpick to make sure they are done. Let them cool completely before proceeding. They will deflate as they cool, that is fine.

While the cupcakes are cooling, make the coffee glaze. Put the instant espresso granules into a small bowl, then pour over the boiling water. Mix it briefly so the coffee dissolves completely, then let it cool slightly and mix in the rum. Let the glaze cool completely before brushing it on the cupcakes.

For the frosting, place the room temperature Mascarpone and the softened butter in a large bowl and beat with an electric mixer on high until it becomes smooth and creamy. Add the icing sugar and blend well. Beat the chilled double cream in a separate bowl, using an electric mixer on high, until stiff peaks form. Gently fold it in the Mascarpone mixture. To assemble the cupcakes, brush some of the coffee glaze on each cupcake, then decorate them with the Mascarpone frosting. You can sprinkle a dash of unsweetened cocoa powder on the frosting before serving. Yields 12 standard cupcakes.

Romkugler are a very popular and traditional Danish dessert. Originally, they were made from leftover cakes and pastry, to avoid wasting food. Children especially like these, because they are often rolled in fun coloured sprinkles or coconut. If you are making them for the children, it is better to use imitation rum. They are best eaten on the day they are made, but they are pretty good even the next day.

Tear up the cake using your hands (or use a blender), place the crumbs into a large bowl and sprinkle over the cocoa powder. Shake the bowl so the cocoa distributes itself somewhat evenly, then add the jam, rum, and water.

Take an electric mixer and start blending the ingredients on the lowest setting. It will seem very dry and like it is not coming together, but be persistent. As the thick dough starts to form, increase the mixer speed and blend for another minute or so.

Once the dough has formed and it’s quite sticky, use a small cookie scoop, and take out portions of the dough. Divide each dough ball into two parts, then shape each one into a small truffle. Roll the truffles into the sprinkles, and serve. Yields 20 small truffles.

Roasted pears, two types of grapes, vanilla, and rum. Autumn in a jar. This jam is really rich and flavourful, but not overly sweet, or overly strong in flavour. Roasted pears are sweet and mellow, and the grapes are fresh and almost a tad sour. A perfect blend to spread on a piece of toast for a breakfast on a cold wintery morning. This jam can be poured into small jars and given as an edible gift around Christmas. And, if you want to make it extra special, add a square or two of really good quality dark chocolate.

Start by oven roasting the pears. Cut the pears in half and place them on a piece of aluminium foil large enough to loosely wrap them. Place the wrapped pears on a large baking sheet and bake them in a preheated oven, at 180˚C (350˚F) for about 30 minutes or so, until they are tender. Once baked, remove them from the oven and let them cool completely. This step can be done even a whole day in advance.

When the pears are cold and ready, peel them and remove any pips or tough parts. Wash the grapes and place them in a large blender, along with 120 ml of cold water and the pears. Blend until completely pureed. Transfer the blend to a mash strainer and strain all the juice from the mixture. Take your time with this step; you want as much juice extracted as possible. Discard any pips and grape skins that stay in the strainer.

Place the mixture into a large pot with a heavy bottom, add the lemon juice, scraped seeds from a quarter of a vanilla bean, and the granulated sugar. Bring it to a boil over medium high heat and cook, stirring often, for about 20 minutes (up to 30 minutes, depending on your stove), until the mixture reduces by a third and becomes smooth and thicker. Add the jam sugar and continue to cook, stirring constantly, for 7 minutes. Once done, remove the jam from the stove and add the rum. Pour the still hot jam into sterilized jars and store in a cold, dark place. Yields 750 grams.

This is one of my favourite jams to make. It starts with a light caramel, and ends with a shot of bourbon. Peaches are very sweet when they are ripe, so there is not need for a large quantity of sugar in the jam, and if you use small jars, it can be consumed quite quickly. When it comes to storing, I recommend keeping them in the fridge. It stays fresh for longer and tastes better when it's cold.

One very important thing to keep in mind, as this jam includes high temperatures and alcohol - do not pour bourbon directly into the caramel. Please be careful. You need to cook the fruit for a few minutes before adding the bourbon, please do not skip that step.

Wash the peaches and remove the pits, then chop them up, put them into a large blender, along with 120 ml of cold water, and blend until completely pureed. Set that aside for the time being. Take a large pot, with a heavy bottom, put in the granulated sugar, and shake the pan to evenly distribute it in the pot. Pour in the 2 tablespoons of cold water and gently swirl the pan to moisten the sugar. Heat the sugar over medium high heat and cook it for 5 minutes, from the moment it starts to boil. Watch it carefully and do not leave the stove, as it can burn quite easily.

Once the sugar is a lovely caramel colour, carefully add the peach puree. It will splash, so be careful. Quickly mix it with a wooden spoon, then reduce the heat slightly and let it cook for a few minutes, just so the sugar can dissolve into the fruit. Add the bourbon and cook for a few more minutes. Finally, add the jam sugar and cook it for 7 more minutes. Because peaches naturally do not have much pectin in them, they need more time to start gelling. Once the 7 minutes are up, remove the pot from the stove, and immediately fill and seal the jars. Yields about 750 grams of jam.

An Eccles cake is a small, round, currant-filled cake, made of flaky pastry and topped with coarse sugar. They are named after the English town of Eccles, although it isn’t known who invented the recipe. The dough itself if very buttery and rich, classic flaky pastry – butter pulsed into the dough, then rolled out and folded times and times again. The more times the dough is rolled out and folded, the better. It is also good to let the dough chill in the fridge, so the butter can cool down and firm up. If you wish, feel free to omit the brandy, but I recommend you use it, it is great with dried fruit.

To make the pastry, dice the butter and put it in the freezer to freeze it almost completely. Place the flour into your food processor, add half of the butter and pulse it until the mixture reaches the texture of coarse breadcrumbs. The pulsing is vital so the butter doesn't start heating and melting. Add the cold orange juice, and proceed to pulse into a dough. Add the rest of the almost frozen butter and pulse a few more times until the dough is somewhat combined, with many pieces of butter still visible.

Flour your work surface and transfer the dough to it, then roll it out into a rectangle about 20x30cm (8x12"). Fold the ends into the middle, then fold it in half. Rotate the dough by 90 degrees and roll it out again in the same fashion, then fold. Place the dough in the fridge for about 30 minutes, carefully wrapped in plastic, so it doesn't dry out. Take it out of the fridge, roll it out again, fold in the same fashion, and return to the fridge. Repeat this three more times, then leave to rest in the fridge for about an hour.

To make the filling, melt the butter in a large saucepan over medium heat. Take it off the heat and add the spices and peel, then mix for about a minute, add the rest of the filling ingredients, and set it aside. Let it cool completely.

To make the cakes, roll the pastry out to about 2-3 millimetres (⅛-inch) thick, and cut out rounds with an 8 cm (3-inch) cookie cutter. Place a bit of the filling in the centre of each dough circle, brush the edges lightly with water, then gather the pastry around the filling (as a parcel) and squeeze them together.

Roll it gently between your palms, place it on the board so the seam is down and pat them into a thin round disc. Repeat with the rest of the dough, re-rolling the scraps as you need. Arrange them on a large baking sheet lined with baking paper and make two or three cuts in the centre of each disc, brush them generously with the egg wash, and sprinkle with the sugar (if desired). Bake them in a preheated oven, at 200˚C (400˚F) for about 15-20 minutes. Serve them warm or chilled, to your liking. Makes 16 pastries.

I love caramel in pretty much everything, really. One of my top favourites has to be vanilla ice cream topped with caramel sauce. Caramel sauces and toppings found in stores quite frequently have a very runny texture and I don't like that, so I make my own. Making caramel sauce from scratch in your own kitchen is very easy, much easier than people think. Just sugar, butter and cream. Takes less than 15 minutes and you have a lovely, glistening, golden sauce to top your desserts with. The best part is that you made it yourself, you know exactly what it contains, and you can control the texture.

Just please be careful when you are cooking the sugar. Melted sugar has a much higher temperature than even boiling water and it sticks to the skin, making it much harder to deal with. Never touch melted sugar or hot caramel with your hands. Be careful when adding the butter and cream, as it will bubble up and possibly splatter. To make sure it will not splatter on you, use a saucepan with high sides and pour away from yourself, carefully.

Pour the granulated sugar into a heavy-bottomed saucepan and shake it well, so the sugar distributes evenly on the bottom of the pan. It is best to use a pan that is light in colour, so that you can easily see how your caramel changes colours. Pour the water over the sugar and place the saucepan on medium high heat. Let it come to a boil and cook it, without stirring or moving the pan, for about 8-10 minutes, you need it to be a dark amber colour. If you stir while it cooks, the sugar will form crystals on the sides of the pan, so refrain from doing that.

Once the sugar is cooked to an amber colour, quickly add the diced butter and gently swirl the pan to help the butter melt. When the butter has completely disappeared into the cooked sugar, remove the pan from the heat and add the double cream and vanilla. Swirl the pan gently, then return it to the heat for a just a moment, so everything blends well. Remove the sauce from the heat and let it cool for a few minutes in the pan, then pour it into a jar or a bottle and let it cool to your liking. Yields 300 ml of caramel sauce (a bit over 1 cup).

Like I said, I'm a firm believer in using cookie butter in how ever many desserts possible. This is one of the delicious possibilities. Cookie butter replaces plain old regular butter in this recipe, and gives a lovely cinnamon flavour to these cupcakes. Mixed with bananas, vanilla and whipped cream, they are a perfect fall treat. You can add more cinnamon on top, if you like, but be careful so it doesn't take over the flavour.

Place the banana into a large bowl and mash it completely with a fork (or use a liquidizer, whichever is easier for you). Add the sugar, cookie butter, cinnamon, oil, vanilla, and the egg and blend the batter completely, using an electric mixer on high. Once the batter is smooth and there are no pieces of banana visible, sift in the flour and the baking powder, and mix them through using a spatula. Mix until only combined, if you overmix the batter, the cupcakes will be tough.

Divide the batter evenly between six standard muffin cups (lined with paper liners) and bake in a preheated oven, at 200˚C (400˚F) for about 15-18 minutes. Check them with a toothpick to make sure they are done. Let them cool completely before decorating them. To make the cinnamon frosting, pour the chilled double cream into a large bowl, add the cinnamon and vanilla and beat with an electric mixer on high until stiff peaks form. When the frosting is ready and the cupcakes are ready, frost them using a large decorating nozzle (Wilton 1G works well), dust with a dash of cinnamon and serve. Yields 6 standard cupcakes.

Pancakes are truly a breakfast classic and the stars of every brunch. There are many types of pancakes, with many flavourful additions, but the simple classic version stays my favourite. They are easy to make, you just have to be careful not to overmix the batter. It is easy to overmix it, and overmixed batter results in rubbery and rather flat pancakes.

It is much better to leave a few lumps then to overmix the batter. This actually goes for most batters, but pancakes are especially sensitive. These lovely little bundles of fluffiness are incredibly easy to make and you can enjoy their vanilla flavour and fluffy texture in 30 minutes time. Serve them with your favourite syrup or topping and a lot of fresh fruit.

Sift together the flour and the baking powder into a large bowl. Take another bowl and vigorously whisk the eggs with the vanilla and the sugar, for about a minute. The batter should become somewhat pale and thick. Add the flour mixture and gently whisk, then pour in the milk and whisk everything just until combined. If there are a few lumps, it is fine. Try not to mix it too much, because it is much better to leave a few lumps then to overmix the batter.

Set the bowl aside for 10 minutes and heat the non-stick pan over medium high heat while the batter is resting. You can also use a lightly buttered pancake griddle. Take about 4 tablespoons (¼ cup) of batter and cook for about 1-2 minutes over medium heat until the first side is golden brown and bubbles form on the surface. Gently flip the pancake and cook for about another minute, until the other side is nicely golden and cooked. Serve them warm with fresh fruit. Yields 10 small fluffy pancakes.

Jams, marmalades and spreads are always a breakfast alternative when you don’t have much time, or when you simply want to have quick sweet snack. This lovely caramel apple marmalade is fantastic on a buttered piece of toast with a mug of tea. The sugar is cooked until golden and fragrant, and tossed with sweet delicious apples. It’s quite easy to make, requires very little involvement and guarantees maximum flavour and texture. Choose apples you like to eat, because they will determine the final flavour of the marmalade. My choice were Golden delicious and Granny Smith apples in equal quantities.

Peel, core and coarsely grate the apples, toss them with fresh lemon juice and set them aside. Take a large deep heavy-bottomed pot, place it over medium heat and pour in the granulated sugar in an even layer. Shake the pot until the sugar is distributed evenly, then let it cook for about 7 minutes, until caramelized nicely. Do not stir it. When the sugar is golden, pour in half of the warm water, but pour it away from your face, because it will steam a lot and it can hurt you.

Let it boil until the caramel dissolves, about 3-4 minutes, then tip in the apples, cinnamon and the rest of the warm water, bring to a boil and cook it, still over medium heat, for about 20 minutes, until they become very soft, almost like a puree. Make sure you stir it quite frequently. Add the jam sugar and cook for 5 more minutes, stirring occasionally. Finally, remove it from the heat, add vanilla and puree the jam to desired consistency, then pour it into hot, sterilized jars. Yields 500 grams (1.1 lbs) of jam.

Buchteln are sweet yeast rolls, usually filled with jam or ground poppy seeds and baked in a pan where they fit snugly, so that they stick together during proofing and baking. Buchteln can be eaten with a drizzle of vanilla sauce, sprinkle of icing sugar or just plain warm, straight out of the oven.

I like them dusted with icing sugar and very warm from the oven, as that is how we were served Buchteln as children, but by all means, do try them doused with vanilla sauce. Keep the sauce chilled, and serve it with piping hot Buchteln for the best effect.

Sift the flour twice and set it aside. Pour the milk into a saucepan and place it over medium high heat until it almost comes to a boil. You do not have to let it boil. Take a large bowl, pour in the yoghurt, add the egg, salt and sugar and whisk it really well. Remove the milk from the heat and slowly drizzle it in the yoghurt, whisking constantly. This is done so the egg doesn't scorch, in case the milk was heated a bit too much. Add the salt and about a third of the flour and mix it well. Add the yeast and a bit more flour and mix with a wooden spoon until a thick batter forms. Keep adding flour and mixing with a wooden spoon (or a sturdy spatula) until a soft dough forms. You should be left with about a cup of flour.

Take some of it and flour your work surface, then turn the dough out and knead it with your hands, adding the rest of the flour as you knead. Once a smooth and springy dough forms, place it into a clean large bowl, drizzle in the oil and turn the dough until it's coated on all sides. Wrap the bowl tightly with plastic wrap and place it into your fridge over night. Next morning, the dough should be soft and risen. Turn it out to a floured surface and gently knead it, just to let the heat of your hands bring its temperature up.

Divide it into 14 equal pieces (you can use kitchen scales if you want to make sure they are all equal), then flatten and stretch each part into a round shape, put about a teaspoon of jam in the centre, then fold it and close it up well, so the jam doesn’t leak out during the baking. Repeat this process until you use up all of the dough and all of the jam. Take a round baking pan (23 cm; 9"), and grease it and flour it well. Arrange the buchteln, cover them with a kitchen towel and let them rise for about an hour. Just before baking, brush them generously with melted butter. Bake them in a preheated oven, at 200˚C (400˚F), for 25-30 minutes. Let them cool slightly, then serve them with vanilla sauce or icing sugar.

I firmly believe ice cream should be eaten all year long, not just during the summer. I also firmly believe in using cookie butter in as many desserts as possible. Put the two and two together, and what have you got? A lovely and quick ice cream that doesn't even need churning. The ice cream isn't overly sweet, even though it uses sweetened condensed milk. And although the quantity is rather small, only two servings, the recipe can easily be doubled or tripled (which I do recommend). The only thing I recommend you do not overdo is the cinnamon, because it is quite strong and can overpower the flavour.

Place the cookie butter and sweetened condensed milk into a deep bowl, and beat with an electric mixer on high for a minute or so. They need to be blended completely. Pour in the double cream, add the cinnamon, and beat again with an electric mixer, until soft peaks form. The batter should somewhat resemble marshmallow fluff in texture.

Take a large plastic container with a lid, pour in the ice cream mixture, place the lid back and let the ice cream freeze to your liking. As it contains sweetened condensed milk, it should be rather smooth and not completely frozen solid when you take it out of the freezer. Yields 2 servings.

I love all brownies, as I do love all chocolate, but these little gems are a thing of beauty. Dark chocolate in the brownies, dark chocolate in the frosting, and a sweet, rich caramel glaze. The perfect symphony of flavours. Although these are a chocolate lover's dream, I have to add that the strong chocolate flavour is very prominent, as the recipe uses dark cocoa powder and dark chocolate (70%). So slice them up into small pieces and serve with a tall glass of cold milk, or a hot cup of coffee.

Dice the butter into a heavy-bottomed saucepan. Place it over medium heat, sift in the cocoa powder and keep whisking until everything melts and blends well. Remove the saucepan from the heat and add the sugar. Mix for a few seconds until the sugar starts to dissolve, then add the eggs, one at a time, whisking well after each. It is perfectly fine if it looks a bit grainy when you add the sugar, it will become smooth and glossy as soon as you mix in the second egg.

Finally, sift in flour, powdered milk and vanilla, add the chopped chocolate, and gently fold everything in the batter until only combined. Do not overmix. Grease (or line) a small baking pan (16x16 cm; 6x6-inch), pour in the batter and bake in a preheated oven, at 170˚C (340˚F), for about 15-20 minutes. Check it with a toothpick, just to make sure the brownies do not overbake. Let them cool in the pan for about 30 minutes, then remove them and let them cool completely on a wire rack.

To make the frosting, chop up the chocolate and place it into a heavy-bottomed saucepan. Pour over the double cream and place the saucepan on medium high heat. Keep stirring and melting until the chocolate and cream are combined. The Ganache will be smooth and runny at this point. Let it cool almost completely; the cooler the frosting is, the easier it will be to frost and serve the brownies. Once everything is ready, place the baked and cooled brownie on the serving plate, frost it with cooled Ganache and generously drizzle the top with caramel sauce. Cut it into 12 or 16 small pieces and serve.

Coffee and chocolate are one of the best flavour combinations out there. The coffee enhances the chocolate flavour, and deepens it. These cupcakes are quite quick to make and enjoy. Less than half an hour to make and bake them, then a few more minutes to make the frosting and they are done. This is a small batch of just six of them, but if you are serving a crowd, just double or triple the ingredients and it will be fine. If you do make a large batch, make sure you check them carefully for doneness, and rotate the pans during the baking. You can serve them with a few chocolate covered espresso beans on top, if you like.

Sift together the plain flour with the unsweetened cocoa, baking powder and espresso powder, and set it aside. In a large bowl, cream together the softened butter with the sugar, until creamy, smooth and lighter in colour. Add the room temperature egg, and blend with an electric mixer on high, until completely incorporated. At this point, start heating up the milk and remove it from the heat just as it is about to start boiling. Add half of the dry ingredients to the creamed butter and sugar, mix briefly, then add half of the hot milk.

Blend well and repeat one more time, using up all of the dry ingredients and the milk. Finally, fold in the chocolate chips. Divide the batter between six standard muffin cups (lined with paper liners) and bake it in a preheated oven, at 190˚C (375˚F) for about 20 minutes. The batter is rather dense and it will bake for a bit longer than a usual batter, so check them regularly with a toothpick to make sure they do not overbake. Once baked, remove them from the oven and let them cool completely.

While the cupcakes are cooling, make the mocha frosting. Beat the softened butter with an electric mixer on high, for a minute or two, until completely creamy. Add the sifted cocoa powder and espresso powder and blend really well. Ideally, beat the frosting about a minute after each ingredient is added. When it becomes creamy, add the sifted icing sugar in a few additions, beating well after each addition. Finally, add the double cream and blend well. If you want to spread the icing instead of piping it, you can add another tablespoon of double cream. Frost the cupcakes to your liking and serve. Yields 6 standard cupcakes.

Rye grain has many uses, for flour, beer, whiskeys, and even some vodkas. It can also be eaten whole, as rye berries (cooked), or as rolled rye (flakes). Whole rye kernels are usually called rye berries. To make them softer, you soak them in water overnight, and then cook them according to the needs of the recipe. This is a pretty basic bread recipe, hearty and dense.

Adding the rye berries makes it even more delicious, with just a slightest crunch from the berries. The strong, aromatic rye berries are a fantastic addition for breads served with spicy dishes, like this one. When choosing whole rye kernels, always go for the organic produce, as they are grown naturally, and they don't have a bad effect on your health or the soil where they are grown.

Start by washing the rye berries, then letting them sit overnight in 500 ml cold water. They will not expand nor absorb much of the water, but they will soften up, and that is what you need. Next day drain them really well, then put them in a large pot, add 1,2 litre (about 5 cups) ml cold water and bring them to a boil over high heat. Once they start to boil, lower the heat to medium high and let them cook, stirring occasionally, for 45-60 minutes. Be careful towards the end of cooking time, because they can stick to the bottom of the pan.

Before you start cooking the rye berries, make the starter for the dough. Place 300 grams of the plain flour in a large bowl, add the yeast and the warm water and mix really well, until everything is smooth and well blended. Let this starter rise in a warm place for about an hour. When the starter has risen and the rye berries are cooked, drain them and let them cool down. Add them to the starter and mix them through, gently but thoroughly.

Add the rest of the flour, salt and oil, and mix until a dough starts to form. Transfer it to a floured surface and knead for at least 5 minutes by hand, this will make the dough more elastic. Shape it into a round loaf and let it rise in a warm spot for about an hour, then bake in a preheated oven, at 200˚C (400˚F) for 25 minutes, then for 35 more minutes at 180˚C (350˚F), because the bread is dense and you need it to cook thorough. Let it cool down slightly, then slice it up and serve. Yields one standard (23 cm; 9") loaf.

Brownies are a very versatile dessert. You can make them fudgy, cakey, with or without hazelnuts or almonds, or even raisins. Or you can make them into cupcakes. These lovely fudgy brownie cupcakes are dense and chewy, and full of dark chocolate. The topping is fairly simple, but do not let that fool you. Double cream is there for a reason – to cut the richness of the brownie cupcakes. Make sure to serve them well chilled, with plenty of whipped cream.

Dice the butter and put it in a heavy-bottomed pan. Add the chopped chocolate and let it melt over medium heat until well blended. Remove it from the heat and stir in the sugar gradually. Mix it well and add the egg and vanilla. Quickly and vigorously stir it in. The batter will become thicker. When the egg is blended in, sift in the plain flour and cocoa powder, and gently fold it in the batter. Do not overmix the batter, about 20-30 strokes with a spatula should be enough. Line a standard muffin tin with 6 paper liners and evenly divide the batter. Bake them in a preheated oven, at 170°C (340°F) for about 15-20 minutes. Check them with a toothpick, to make sure they don't overbake. Let them cool completely. Whip the double cream until soft peaks form, pipe it on the cupcakes and serve.

Flaky pastry is generally easier to make than puff pastry, but requires the same rolling and folding technique. This is my version of the flaky pastry, with Feta cheese in the dough itself. I love the tanginess the Feta gives, it makes the pastry very delicious in both savoury and sweet versions. Important thing to keep in mind is to make sure you do not handle the dough too much with your hands and keep all the ingredients as cold as you can, it will make the process easier. As all the ingredients are cold, the warmth of your hands can make the butter melt a little bit, and make the dough sticky. And don't fear the honey in the recipe, it will not make the pastry sweet, it just balances the richness of Feta.

Take your cold butter and dice it, then place it in the freezer for about 10 minutes. Place the Feta cheese in a large bowl, mash it slightly with a fork, then add the egg and blend really well with an electric mixer on medium. Add the honey and salt and blend again. Set the bowl aside. Sift half of the flour into a large bowl and add the cold butter. Rub the butter into the flour using your fingers or a pastry blender, until it is completely incorporated. Once a fine mixture forms, add a bit more flour and combine it well. Add the butter and flour to the Feta mixture, add the yeast, and blend it well with an electric mixer on low. Drizzle in the cold milk and blend one more time with a mixer. Sift in the rest of the flour and quickly form a dough with a wooden spoon or a very sturdy spatula.

Turn the dough out on a floured surface and gather it with your hands, pat it down and roll it out to about 5 millimetres thick (¼-inch). Brush any excess flour off the dough surface, then fold each outer fourth to the centre. Fold it like a book (to get one long rectangle), roll it further with a rolling pin, then fold it in the same fashion as before. Once you get a perfect square of cold dough, place it on a platter, wrap it well with plastic wrap, and place it in the fridge overnight. Make sure it is wrapped really well, because any exposed areas will dry out.

Next morning, take the dough out of the fridge and let it sit on a floured surface for about 5-10 minutes, depending on how warm your room is. Roll it out to about 5 millimetres thick and cut out rectangles in desired size. Make sure you cut out an even number of pastry pieces. Gather the scraps into a dough, roll it out and repeat. Than take one piece of the dough, place a bit of Feta in the centre, brush the edges with water, then cover it with another pastry piece. Press the edges with a fork to make sure nothing leaks out during the baking and place it on a large baking sheet lined with baking paper. Let them rest and rise slightly, for about 15 minutes, then bake in a preheated oven, at 200˚C (400˚F), for 12-15 minutes. Yields about 800 grams (28 oz) of flaky pastry.

These delicious sausage rolls are made with homemade soft, fluffy yoghurt dough and spicy smoked sausages. Although they are typically made with puff pastry, these are much more reminiscent of the rolls we were served for quick lunches and picnics many years ago. You can make them as big or as little as you like, and they can be a great party snack. Choose a smoked sausage you like, and make sure you leave a bit of space between them on the sheet, as they do spread a bit. They are absolutely fantastic straight out of the oven, with a yoghurt dipping sauce, or beer.

Sift the flour twice, then reserve about 100 grams and set it aside. Put the rest of the flour in a large bowl, add the yeast and salt and whisk well. In a small bowl, whisk together the yoghurt with the hot water and oil. Make a well in the middle of the flour and pour in the wet ingredients. Start mixing with a wooden spoon until the dough comes together, then transfer it to a floured surface and continue to knead with your hands for about 5 minutes, adding the reserved flour as you knead. Depending on the flour, you may need to add a bit more flour as you knead. Oil a large bowl, put the dough in, cover it with a kitchen towel and let it rise until doubled in size, about an hour and a half.

Flour your counter, turn out the risen dough and press it well to stretch it, then roll it out to a large rectangle. Cut the rolled dough into even strips (as many strips as you have sausage links), then place the smoked sausages on the strips and roll them up, starting from the long side. Brush the seams with water if they don't stick. Take a very sharp knife and cut each roll into 4 equal pieces. Arrange them on a baking sheet lined with baking paper, cover them with a towel and let them rise for another 30 minutes. Just before baking, brush them with the olive oil. Bake in a preheated oven, at 200˚C (400˚F) for about 20 minutes and serve warm.

If you can't have (or don't want to have) eggs for any reason, this is the perfect treat for you. I love ice cream, but as many have a lot of yolks, I usually tend to avoid them, but not this one. This is a delicious and rich dark chocolate ice cream that you can easily make at home, all by yourself, without any yolks. Essentially, it is a Ganache recipe, enriched and frozen. The flavour is deep and rich, as dark chocolate is itself, so if you do not like the bitterness of the chocolate, use a regular cooking chocolate, to balance it more.

Finely chop the dark chocolate, and place it in a large bowl. Pour the double cream in a heavy-bottomed saucepan and heat it over medium high heat until it starts to steam and gets close to the boiling point. Remove it from the heat just as it is about to boil and pour it over the chocolate. Let it stand for a minute or so and mix it well with a wooden spoon or a spatula, until the chocolate melts completely.

In a large bowl, sift together the cocoa powder and powdered milk twice, so there are no lumps in the ice cream. Add the sugar and mix well. Take the saucepan you heated the cream in, pour in the milk and heat it over medium heat, until almost boiling. Take the hot milk and gradually pour it over the cocoa powder mixture, stirring constantly. Do this slowly, so the sugar melts and everything blends well.

To this mixture, add the Ganache and mix it very well, so there are no lumps. Place it in the refrigerator for at least 4 hours, then pour it into your ice cream machine and let it churn. It will probably take about 30 minutes or so, depending on your machine. Once the ice cream is ready, you can serve it right away, if you like it soft-served, or put it in the freezer for 4 hours so it firms up. Yields about 1 litre of ice cream.

Freshly baked bread is one of the best things to have for breakfast, especially if it's buttered, toasted and covered with homemade jam. This pillowy soft bread rises overnight in the refrigerator, giving you the opportunity to shape and bake it in the morning. Although it has honey, the bread isn’t overly sweet; the flavour is well-balanced and just right for sweet and savoury breakfasts. It toasts well and it’s lovely to serve with dippy eggs and sweet spreads. As with all breads, you can brush it with butter as soon as you take it out of the oven, to give it a shinier and softer crust.

Make sure the yoghurt and the milk are at room temperature. Sift the flour twice and set it aside. Take a large bowl, add the yoghurt, milk, oil and salt and whisk it well. Add half of the flour, whole quantity of yeast and mix very well with a wooden spoon, until a creamy batter forms. Then, start adding the rest of the flour, mixing with a wooden spoon at first, then kneading with your hands, until all of the flour is used up. The dough should be very tacky, but shouldn't stick to or remain on your hands. Wrap the top of the bowl tightly with plastic wrap and place it in the fridge for about 12 hours (best overnight). Make sure the bowl is tightly wrapped, so the dough does not dry out during the night.

Once the dough is risen and ready, take it out of the bowl and gently knead it, on a well floured surface, for a few minutes, just to warm it up a bit. Roll the dough on the surface until a long rope shape forms, then coil it around to make a spiral. Transfer the dough spiral to a large baking sheet lined with baking paper. If it is easier and more comfortable that way, you can form the spiral right on the baking sheet. Let the dough rise, at room temperature, for about an hour or so. Once risen, brush the dough generously with oil and bake it, in a preheated oven, at 200˚C (400˚F) for about 25 minutes.

Baking cookies is always a fun activity, because you can create new flavours with only a few ingredients and, you can absolutely adjust them to suite your sweet tooth. These lovely giant fudge chocolate chunk cookies are fantastic for more than one reason. First of all, chocolate, lots of it. Second, they are so soft and fudgy that they can easily be mistaken for a piece of brownie. And third, they don't have any butter, only Greek yoghurt and a bit of oil.

A very deep chocolate flavour comes from unsweetened cocoa powder, as well as from dark chocolate chunks. If you like your chocolate cookies slightly sweeter and with a more mellow chocolate flavour, use milk chocolate chunks. As always, choose a good quality cocoa powder and chocolate, as they will determine the flavour of the baked cookies.

Take a large bowl and sift the flour directly into it, then sift in the baking powder and cocoa powder. Set the bowl aside. In another bowl, whisk together the egg with the vanilla and sifted icing sugar, for about a minute, until smooth and creamy. Tip the dry ingredients into the beaten egg and mix it with a spatula or a wooden spoon. Mix until the ingredients are moistened, then add the yoghurt and oil. Continue mixing with a spatula until combined. Finally, gently fold in the chocolate chunks.

Take out five tablespoons (¼ cup) of batter and drop it on a large baking sheet lined with baking paper, with at least 5 cm (2") of space between them. Make sure you flatten them down a bit (to about  15 cm; 6" in diameter), because they will not spread that much on their own. Bake them in a preheated oven, at 180˚C (350˚F), for about 5-8 minutes. Remove them from the oven and let them cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely. Yields 4 extra large cookies.

Baked goods have always been a favourite of mine as far as breakfast goes. Freshly baked crescent rolls, with a cup of tea or coffee may easily be the number one. These are very rich, with sour cream dough, and a sweet chocolate and strawberry filling. Choose a good quality dark chocolate to compliment the sweetness of the strawberries. I recommend Lindt Excellence 70%, as that is one of my favourites. You can even use a darker chocolate bar if you wish, it will pair perfectly.

Sift the flour into a large bowl, take out about 4-5 tablespoons and set it aside. Add the yeast and sugar to the large bowl and mix well. Take a medium-sized bowl and whisk together the sour cream and the powdered milk. Add the oil and the boiling water and combine well. Make a well in the centre of the flour, pour in the wet ingredients and mix with a wooden spoon until a soft dough forms. Transfer the dough to a floured work surface and knead it for about 10 minutes, adding the reserved flour as you knead. It will become smooth and elastic. Transfer it to an oiled bowl, cover it with a kitchen towel and let it rise for about an hour and a half.

For the filling, wash and clean the strawberries, chop them up and put them in a heavy-bottomed saucepan. Cook them over medium heat, stirring often, until all of the juice evaporates and they cook down to a jam consistency. My advice is to cook it until it's thick enough so it doesn't leak out of the rolls while baking. Remove the filling from the heat and let it cool down. Chop up the dark chocolate and set it aside.

When the dough is ready, gently knead it and roll it into a large circle, about 5 millimetres (¼-inch) thick. Cut the circle of dough into 12 equal triangles, then cut a slit in the centre of each triangle's wider side (like you would cut it when making croissants). Place a bit of the jam on the wider side of the triangle, add some of the chocolate, and roll it up tightly towards the pointy end. Repeat this with all the triangles and arrange them on a large baking sheet, lined with baking paper. Let them rest and rise for 30 more minutes. Just before baking, brush them generously with vegetable oil, and bake them, in a preheated oven, at 200˚C (400˚F), for about 15-18 minutes. When you take them out of the oven, you can brush them with a bit of butter, for a softer crust.