Chocolate Mousse

Serves 6

8-9 oz. dark chocolate 

– I use a combination of Chocolove brand Strong Dark Chocolate (70%) and Extra Strong Dark Chocolate (77%)


1/3 cup boiling water

5 eggs, separated

Pinch of salt

2 oz. Kahlua or Grand Marnier (optional, but recommended)


For this process, it helps to have two mixers. For example, a stand mixer to beat the egg whites and a hand mixer to beat the yolks. If only one mixer is available, you will need to clean the beaters between doing the yolks and whites.


  1. Separate egg whites and yolks into two mixing bowls. Let them sit for about 15 minutes to warm up a little.


  1. Break chocolate into squares and put into a small saucepan. Turn heat to low and pour boiling water over chocolate. Stir continuously until all melted. Let cool for a few minutes while you …


  1. Beat egg yolks on high for 2-3 minutes until pale yellow


  1. Reduce mixing speed to low and slowly add chocolate to egg yolks. Add Kahlua or Grand Marnier and beat until smooth.


  1. Beat egg whites and pinch of salt on high until they have a shimmer and just hold their shape. If you can tilt the bowl 90 degrees sideways and the whites do not move, they’re done.


  1. Scoop about ¼ of whites at a time into the chocolate and fold in gently. A few pockets of white are okay.


  1. Transfer to ramekins or bowls and refrigerate at least 3 hours before serving.


Garnish with whipped cream and serve. For best results, allow to return to room temperature before serving.

Mashed Sweet Potatoes

Serves 4



3 medium sweet potatoes

4 cloves garlic

6 Tbsp butter

2 heaping Tbsp sour cream

1 heaping Tbsp finely chopped chives

Sea salt and freshly ground pepper to taste

Optional (for even more sweetness) - 1 Tbsp maple syrup or honey


Peeling the potatoes is optional, depending on the condition of the skin. If the skin is not too rough or thick, consider peeling only half the potatoes or none at all. Either way, cut the potatoes into about 1 inch cubes and steam, tightly covered, along with the garlic for about 20 minutes or until very soft.


Fish out the garlic cloves and smash them on a cutting board with the side of a chefs knife. Cut butter into smaller chunks and place with all other ingredients, except sour cream, in a mixing bowl. Dump in potatoes and garlic, and let it sit about 5 minutes to melt the butter. Mash with a potato masher or slotted spoon until most of the chunks are gone -- but some chunks are definitely okay and in fact add nice texture. Mix in sour cream. Adjust salt and pepper to taste, then serve.

Carrot Cake with Lemon Cream Cheese Frosting

Serves 12-15


Cake ingredients:


1 ¼ cups vegetable oil

1 cup firmly packed light brown sugar

1 cup granulated sugar

4 large eggs

1 cup all-purpose flour

1 cup whole wheat flour (less 2 Tbsp)

1 tsp salt

2 tsp baking soda

2 tsp baking powder

2 tsp ground cinnamon

3 cups finely shredded raw carrots, packed

8 oz canned crushed pineapple

½ cup finely chopped pecans


Frosting ingredients:


8 oz regular cream cheese

¼ cup unsalted butter, at room temperature

2 cups powdered sugar

1 ½ tsp vanilla extract

1 Tbsp grated lemon zest


Beat together cream cheese and butter until fluffy. Add powdered sugar and beat until well blended. Beat in vanilla and lemon zest.


Preheat oven to 350 degrees.


In large bowl, blend together oil and sugars. Add eggs one at a time, beating until well blended.


In a separate bowl, sift together flours, salt, baking soda, baking powder and cinnamon. Add flour mixture to oil mixture 1/3 at a time, beating just enough to blend together. Fold carrots, pineapple and pecans into batter in that order.


Pour batter into two greased and floured 9” round cake pans. Bake 35-40 minutes or until toothpick inserted into center comes out clean.


Cool cakes in their pans on a rack 10 minutes, then turn out onto rack to cool completely. Spread cream cheese frosting over first cake layer. Top with second layer and spread icing over remainder of cake.


For best results, allow to rest 12-24 hours before serving.

Steve’s Ultimate Pancakes




1 Cup All Purpose Flour

½ Cup Oat Flour

½ Cup Sorghum or Amaranth Flour

1 Tbsp. Baking Powder

½ tsp. Baking Soda

4 Tbsp. Flax Meal

2 Tbsp. Chia Seeds

1 Tbsp. Cinnamon

1 Pinch Salt

1 Tbsp. Unsalted Butter, melted

1 Tbsp. Maple Syrup

2 Eggs

2 Cups Buttermilk (plus an extra ½ cup if needed)

Coconut Oil Spray




  1. Combine all dry ingredients in a large mixing bowl


  1. Add eggs, butter, syrup and 2 cups buttermilk


  1. Whisk lightly (do not overmix)


  1. For thicker, fluffier pancakes, keep the batter thick. Likely no more buttermilk will be needed. For thin pancakes, add ¼ - ½  cup more buttermilk.


  1. Grease hot griddle with butter and/or coconut oil spray


  1. Ladle pancakes onto griddle and flip when golden brown on the bottom (will have to peek)


Pumpkin Bread




1 can pumpkin

5 eggs

1 cup sugar

¾ cups honey

1 cup vegetable oil

2/3 cup buttermilk

1 ½ cups white flour (“00,” all purpose or bakers)

½ cup whole wheat flour (or white whole wheat)

½ cup almond meal

½ cup flax meal

1 heaping Tablespoon pumpkin pie spice

1 heaping teaspoon cinnamon

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt




Combine all dry ingredients in a bowl.


In mixing bowl, combine sugar, honey and oil. Add eggs one or two at a time and mix together. Add pumpkin. Add dry ingredients a little at a time, as well as buttermilk, until everything is mixed together.


Grease (and flour) two loaf pans. Pour in batter no more than one inch from top.


Bake at 350 for 60-70 minutes.


Let cool in pans for for 10-15 min. then remove loaves to cooling rack.