1 oz Bacardi Cuatro
1 oz honey syrup
1/2 oz lime juice
Top with champagne
Garnish: Electricdust
Bacardi tag:  #dowhatmovesyou
1 part vermouth
1 part tonic
Garnish:  Orange Slice
Martini tag:  #fierofriday
1 1/2 oz gin
1/2 oz lemon juice
1/2 oz passion fruit
1/4 oz falernum
1/4 oz orgeat
Bombay tag:  #stircreativity
2 oz Teeling Small Batch
1/2 oz salted caramel syrup
2 parts stout
1/2 oz cold brew
Teeling tag:  #unconventionalirishwhiskey

1 1/2 cups heavy whipping cream
8 ounce container or one cup mascarpone cheese (room temperature)
1/3 cup granulated sugar
1 teaspoon vanilla extract
1 cup cold brew
3 Tablespoons coffee flavored liqueur (Kahlua)
1 package Biscoff cookies (or ladyfingers for the traditionalists!)
2 Coolhaus Best of Both Worlds Vanilla pints or Coolhaus pint of preference, softened to spreadable texture
Cocoa powder for dusting the top
Add heavy whipping cream to a mixing bowl and beat on medium speed with an electric mixer (or hand mixer). Slowly add sugar and vanilla and continue to beat until stiff peaks form. Add mascarpone cheese and mix just until combined. Set aside in fridge.
Add coffee and liqueur to a shallow bowl. Dip the cookies in the coffee (Don’t soak them – just quickly dip them on both sides to get them wet) and lay them in a single layer on the bottom of an 8×8” or similar size pan.
Smooth the softened Coolhaus ice cream over the top. Add another layer of dipped cookies. Smooth the mascarpone whipped cream cream mixture over the top. Line the sides with any remaining cookies.
Dust cocoa powder generously over the top (scoop the powder in a spoon and use a fine mesh strainer to set on top of the cake). Cover with plastic wrap.
Freeze for at least two hours before serving. Frozen tiramisu can last for up to three months (but let’s be honest, you’ll never be able to control yourself for that long)
Persimmon old fashioned 
2 oz Persimmon bourbon
1/4 oz agave syrup
Small jar of bitters
Build in a glass, add ice and stir and zest kaffir lime on top, garnish with baby persimmon branch
Yuzu Whiskey Sour
2 oz bourbon
3/4 oz lime juice
3/4 oz agave syrup
1 calamansi
1/4 piece of yuzu
1 oz egg whites
Muddle everything except bourbon, then add bourbon and shake without ice to emulsify egg whites, then add ice and shake and strain into a coup without ice
2 oz gin
3/4 oz lime juice
3/4 oz agave syrup
1 cup of wild arugula
Garnish- blue borage flowers
Muddle everything Except the gin, then add the gin and ice and shake and strain into a glass with ice and place blue borage on top
Persephone’s Dream- 
2 oz guava tequila
3/4 oz lime juice
3/4 oz agave syrup
1 oz Pomegranate juice
Place in a shaker with ice and shake and strain into a pot and bring to a quick boil and pour into a coffee mug and garnish with violas on top
Umami Milkshake- 
2 oz Nog mixture( rum and bourbon)
2 oz cream
1 oz agave syrup
 1 whole egg
Place everything in shaker with ice and shake and strain into a champagne flute without ice and place cacao nibs on top
Coffee Cynar Flip
2 oz Cynar
1 whole egg
Place in shaker with ice and shake and strain into a martini glass 

-5 cups of your desired raw nuts such as almonds,
pecans, walnuts, cashews, pumpkin seeds and pistachios.
-3 cups oats
-3/4 cup pink Himalayan salt  
-1/2 cup olive oil/ virgin olive oil
-1/2 cup maple syrup
Combine all the ingredients until all the oats and nuts are well coated with the olive oil mixture and bake in the oven on two lines baking sheets at 250° for one hour and 15 minutes-one hour and 20 minutes. So bake for 40 minutes then rotate and stir the pans and bake for another 
35-40 minutes.
Store in an airtight container for 1 week. ( It won’t last that long. :))

Tangerine Granita:

-Tangerine juice 26 fluid ounces
-Granulated sugar 1 to 2 tablespoons
-1/4 cup buttermilk (shaken)
Pour the tangerine juice in the shallow glass Pyrex dish and place in the freezer for 4 to 6 hours.
Beat the heavy cream and the granulated sugar either with an electric mixer or by hand for 4-5 minutes until medium peaks form. Add buttermilk and beat for about 1 to 2 minutes until soft peaks form. Chill in the fridge. 
When the tangerine juice is frozen take it out of the freezer ( after 4-6 hours) and scrape off the frozen tangerine juice. Pile nicely in a serving dish and top it with the buttermilk whip cream. Optional is to dust with powdered sugar or some tangerine zest. 
Chocolate chip caramel oat bar:
To make the cookie dough layer:
-All purpose flour 1 cup + 1 tbsp (5.2 oz)
-Table salt   1/4 tsp
-Baking soda 1/4 tsp
-Vanilla 1/2 tsp
-Unsalted butter melted 3 oz (6 tbsps) 
-Light brown sugar 1/2 cup 2.8 oz
-Granulated sugar 1/4 cup 1.4 oz
-Egg    1
-Semisweet chocolate chips( can use any different combinations of milk, dark, semisweet chocolate) 1/2 cup /3 oz
Line a 8 x 8 baking pan with parchment paper.
Sift the flour, salt and baking soda( dry ingredients) and set aside.
Mix butter and both sugars. Add the egg and vanilla and mix well (wet ingredients)
Add the dry ingredients to the wet ingredients and under-mix. Add the chocolate and mix until all ingredients are just mixed. ( do not over mix)
Place the above mixture in the prepared baking pan to form an even layer.
Bake in a 350 degrees oven for 8 minutes.
Caramel layer:
-Granulated sugar 144 g /  5.1 oz / about 3/4 cup
-Water 2 tbsps
-Heavy cream 1/4 cup
-Unsalted butter 2 tbsps/ 1 oz  
-Vanilla 1/2 tsp
-Kosher salt 1/4 tsp
Place the sugar and water in a sauce pan. 
Bring it to a boil while stirring it with a spatula. The sugar will crystallize and then become liquid. When the sugar turns color watch it carefully and once you get the a deeper Amber color turn the heat off and take it off the heat and add the heavy cream slowly. Be careful it will bubble. Mix well. Then add the butter, salt and vanilla and mix well. 
Pour this caramel mixture over the cookie layer.
Oat layer:
-Unsalted butter 85 g/ 3 oz/ 6 tblsps
-Light brown sugar 80 g/ 2.8 oz/ about 1/3 cup
-Vanilla 1 tsp(optional)
-All purpose flour 60 g/ 2.1 oz /about 1/2 cup
-Old fashion oats 40 g/ 1.4 oz/ 1/2 cup
-Baking soda 1/2 tsp
-Kosher salt 1/8 tsp
Sift the flour, baking soda, and salt( dry ingredients) Set aside.
Mix the butter and the light brown sugar until we’ll incorporated. Add vanilla (optional) and mix well.
Add the dry ingredients to the butter and sugar and lightly mix. Then add the oats to it and mix just till everything looks incorporated. 
Crumble this oat mixture on top of the caramel mixture. Place in an 350 degrees oven for 18 minutes. 
Once out of the oven sprinkle with some Maldon  salt and let it cool down for 2-3 hours before cutting into it. 

Poblano Quesadillas


Serves 6

1 1/2 cups grated Mexican manchego cheese
1 cup grated panela cheese
1/2 cup grated cotija cheese
6 Flour Tortillas  
1/3 cup Salsa, for serving  
4 poblano chiles, roasted, peeled, seeded, and diced*, any pepper can be used
2 tablespoons unsalted butter, melted
Border Guacamole (see recipe below), for serving
Sour cream, for serving
In a bowl, mix together cheeses.
Lay the flour tortillas on a counter.  Divide the cheese mix into 6 equal portions and spread over half of each Flour Tortilla.  Sprinkle about a tablespoon of Chipotle Salsa over each.  Arrange the diced poblanos evenly over the cheese.  Fold the tortillas over to enclose the filling and brush the tops with butter.
Place a cast-iron skillet over medium-high heat.  One at a time, cook the tortillas buttered side down in the pan until lightly golden, about 3 to 4 minutes.  Then brush the uncoated side with butter and flip over.  Continue to cook until the other side of the tortilla is lightly golden and the cheese begins to ooze.  Serve hot, whole or cut into wedges, with Chipotle Salsa, Border Guacamole, and sour cream.
** Fresh chiles can be roasted over a gas flame or under the broiler.  Keep turning so skin is evenly charred, without burning the flesh.  Transfer charred chiles to a closed plastic bag and steam 10 to 15 minutes.  Pull off charred skin by hand and dip briefly in water to remove blackened bits.  Once peeled, cut away stems, seeds, and veins.
Chinola Margarita
1 oz passion fruit juice, puree or fresh passion fruit
1.5 oz tequila
1 oz lime
6 fresh mint leaves
.25oz agave or simple syrup
Tajin or mixture of dehydrated lime, salt and chile 
Muddle mint with passion fruit puree, add ice, lime and tequila, shake and strain into glass rimmed with tajin. Garnish with mint sprig.
Border Guacamole
Makes 3 cups, or 6 appetizer servings
5 ripe avocados, preferably Hass
6 tablespoons chopped fresh cilantro
1 medium red onion, diced
4 jalapeño chiles, stemmed, seeded, and finely diced
3 tablespoons freshly squeezed lime juice
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
Cut the avocados into quarters.  Remove the seeds, peel, and place in a mixing bowl.  Mash with a potato masher or fork until chunky.  Add the remaining ingredients and combine with a fork.  Serve immediately.
Mexicali Ceviche                                          
6 oz seasonal fish, raw, diced 1/4″ 
1/3 cup freshly squeezed lime juice
2 tbsp red onion, finely diced  
2 tbsp cilantro, finely chopped          
¼ cup cucumber, diced ¼”  
1-2 tbsps jalapeno, seeded, diced 1/8″  
¼ cup roma tomato, cored, diced 1/4″         
1 oz aji amarillo puree (optional – just add more jalepeno if unavailable)
1 tsp freshly grated ginger (optional)
1-2 tbsps extra virgin olive oil
2 fried corn tostada, 6-inch       
½ avocado sliced for garnish
Sea salt, fresh ground black pepper and additional lime juice to taste        
In a mixing bowl, add fish and lime juice together and season with a little kosher salt and toss to combine.  Set aside to marinate for 10-15 minutes. 
In another small bowl, place red onion, jalapeno, cucumber, cilantro, aji Amarillo, ginger and diced tomato and mix together.  Lift marinated fish out of the lime juice and add to veggies.  Mix thoroughly, taste and adjust seasoning with salt, pepper, olive oil and additional lime juice as needed.  
To plate: neatly place the mixed ceviche on the tostada and top with sliced avocado.  Season the avocado with salt, fresh pepper and a drizzle of olive oil. 

Pumpkin Seed Spelt Crisps 
230g Spelt flour
1 tbsp chopped rosemary, plus 2 sprigs
1 tsp baking soda
1 tsp nutritional yeast
1tsp tsp salt
125ml water
1tbl pumpkin seed oil
1tbl olive oil, plus more for brushing
2tbls pepitas
1tbl toasted sesame seeds
Maldon Sea Salt
Preheat the oven to 425f. Sift together the flour, baking soda, mix in rosemary, nutritional yeast and salt in a medium bowl. Make a well in the centre, then add the water and oil and gradually stir into the flour with a wooden spoon until a dough forms. Knead it gently on a work surface for about a minute.
Section into quarters, roll on to the work surface about an ⅛ inch thick. Sprinkle pepitas and sesame seeds over dough and gently press seeds into the surface using a rolling pin. Gently brush with evoo and sprinkle with maldon sea salt and crushed chili pepper.
Bake on a lightly greased sheet pan for 7mins. Enjoy!

Sticky Toffee Pudding Cake




Mixing Bowls


Half Sheet Tray

4-ounce Ramekins

Rubber Spatula



Makes 12 Individual Cakes


Date Cake

1 1/2 cups chopped pitted dates (Medjool is my preference)

1 teaspoon baking soda 

1 ¼ cups water

1 ½ cups all-purpose flour 

1 teaspoon baking powder 

½ teaspoon kosher salt 

4 tablespoons unsalted butter, at room temperature 

1 cup granulated sugar

2 large eggs 

1/3 cup light brown sugar 

1 teaspoon pure vanilla extract


Toffee Sauce

1 ½ cups dark brown sugar 

1 stick (8 tablespoons) unsalted butter, cubed 

¾ cups heavy cream 

1 teaspoon pure vanilla extract 

½ teaspoon kosher salt

1 cup crème fraiche


Whipped Crème Fraiche

1 cup heavy cream

½ cup crème fraiche

1 tablespoon granulated sugar




1. Prepare the Cake: Preheat the oven to 350°F. Coat 4-ounce ramekins with nonstick spray, set aside. In a saucepan, cover the dates with 1 cup of water; bring to a boil. Remove the pan from the heat and whisk in the baking soda; don’t be frightened, it will foam up. With a handheld blender, process the date mixture until smooth. Allow to cool slightly.

2. In a medium bowl, sift the flour with the baking powder and salt. In a stand mixer fitted with the paddle attachment, beat the butter with the granulated sugar at medium speed until light and fluffy, about 1 to 2 minutes. Beat in the eggs and vanilla. In 2 alternating batches, beat in the dry ingredients and the date mixture until just incorporated. Scrape the batter into the prepared ramekins and bake for 12-16 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool in the ramekins for 10 minutes. 


3. Prepare the Sauce: In a medium saucepan, bring the brown sugar, butter, and heavy cream to a boil over moderate heat, whisking to dissolve the sugar. Simmer over moderately low heat, whisking, for 2 minutes. Remove from the heat, whisk in the vanilla, salt, and crème fraiche. Keep warm.


4. To Finish the Sticky Toffee Pudding Cakes: Turn the cakes out onto a rack. Carefully return the cake, top side down, to the serving plate. Pour 1 cup of the warm toffee sauce over the cake. Serve with a dollop of whipped crème fraiche while the cake is still warm.