Mango and Strawberry Mousse

Mango and Strawberry Mousse
  • 1 cup water (room temperature)
  • 1 packet unflavored gelatin (1 oz)
  • 1 can (14 oz) condensed milk
  • 4 cups frozen mango and strawberry (any fruit can be used)
  • 1 tbsp fresh lime juice
  • 2 cups heavy cream
  • Fresh fruit for decoration
  1. Add water and gelatin to a small pot. Stir and let it rest for a few minutes
  2. In a larger pot bring 2 or 3 inches of water to a simmer. Set gelatin pot on top and cook for a couple of minutes until the gelatin completely dissolves
  3. Combine, condensed milk, fruit and lime juice in a blender. Puree until smooth. Add gelatin and blend for a few seconds to combine. Pour the mix in a large bowl
  4. Using a mixer with a whisk attachment, beat the cream for 3 or 4 minutes. Fold it into the fruit mix.
  5. Pour in individual ramekins, or champagne glasses.
  6. Cover with plastic wrap and refrigerate until set. Top with fresh fruit if desired

Blueberry Compote


  • 3 cups frozen blueberries (approx. 16 ounces)
  • 2 tbsp maple syrup
  • 1/2 tsp vanilla extract
  • 1/4 tsp ground cardamom
  • 1/8 tsp salt
  • 2 tsp cornstarch
  1. Mix blueberries, maple syrup, vanilla, cardamom and salt in a medium pot. Cook stirring occasionally for about 10 minutes until the blueberries break down.
  2. Whisk cornstarch, whisking until sauce thickens
  3. Serve over yogurt, oatmeal, pancakes, ice cream. Refrigerate in an air tight container

Blueberry, Almond, and Lemon Bread

  • 1/2 cup sliced almonds
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 Tbsp grated lemon peel
  • 1/2 cup butter
  • 1 1/2 cup sugar
  • 3 eggs
  • 2/3 cup milk
  • 1 1/2 cup blueberries
  • 3 Tbsp fresh lemon juice
  1. Set aside 2 Tbsp almonds.
  2. Chop the rest of almonds finely. Mix flour, chopped almonds, baking powder, lemon peel, salt, and set aside.
  3. Cream butter with 1 1/4 cup of sugar with a mixer until light and fluffy. Beat in eggs 1 at a time. Beat flour mixture into butter mixture alternatively with milk. Fold in blueberries.
  4. Pour batter into parchment-lined pan. Bake at 325 degrees for approximately 1 hour 15 minutes until a toothpick inserted in the middle comes out clean.
  5. Mix remaining 1/4 cup sugar and lemon juice and set aside until loaf comes out of the oven.  While still hot, pierce loaf multiple times with a toothpick. Pour sugar mixture over loaf in plan. Sprinkle remaining almonds. Let cool for 30 minutes before removing from pan.


Blueberry Cream Muffins

  • 2 cups flour
  • 3/4 tsp salt
  • 1/2 tsp baking soda
  • 2 eggs
  • 1 cup white sugar
  • 1/2 cup vegetable oil
  • 1 tsp vanilla extract
  • 1 cup sour cream
  • 1.5 cups fresh blueberries
  1. Preheat oven to 375 degrees F
  2. Line 12 muffin cups with liners
  3. Stir together flour, salt, and baking soda and set aside
  4. Beat eggs in a bowl with a mixer, gradually adding sugar. Continue beating while adding oil and vanilla extract
  5. Add flour mixture alternately with sour cream. Fold blueberries
  6. Scoop batter into muffin cups
  7. Bake 20 to 25 minutes until a toothpick inserted in the center comes out clean

Puff Pastry Pinwheel Cookies With Jam

  • 1 sheet puff pastry dough
  • 1/4 cup jam
  • 1/4 cup sugar
  • 1 egg
  • Optional: Confectioner’s sugar

Makes 20

  1. Roll out pastry dough enough to cut approximately 20 3-inch squares

  2. Cut dough into 3″ squares using a pizza wheel

  3. Place approx. 1/4 teaspoon of jam in center of each square

  4. Make slits on the corners of each square and fold one corner of each triangle piece towards the center. Press down firmly. Repeat with remaining corners.

  5. Mix egg in a bowl. Brush egg wash across entire surface of pastry
  6. Sprinkle with 1/8th teaspoon of sugar on each cookie (or 1/4 if a sweeter taste is preferred)
  7. Bake in a preheated 400 degree oven for 13 minutes
  8. Optional: Sprinkle with confectioner’s sugar

Almond and Lavender Cake




  • 2 cups sugar
  • 1/2 cup sliced almonds
  • 1 tablespoon plus 1 teaspoon dried lavender flowers
  • 1 cup butter
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 1 cup (8 ounces) sour cream
  • 1/4 cup half-and-half cream
  • 2-1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 teaspoons boiling water
  • 3/4 cup confectioners’ sugar
  • Additional dried lavender flowers, optional
  • Grease a pan and sprinkle with sugar; set aside.
  • Place 1/2 cup sugar, almonds and 1 tablespoon lavender in a food processor; cover and process until finely ground.
  • In a large bowl, cream butter and remaining sugar until light and fluffy; beat in almond mixture until combined. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  • In a small bowl, combine sour cream and half-and-half.
  • Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream mixture, beating well after each addition.
  • Pour into prepared pan. Bake at 350° for 55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  • For drizzle, in a small bowl, combine water and remaining lavender. Cover and steep for 5 minutes. Strain, discarding lavender. In another small bowl, combine confectioners’ sugar and enough infused water to achieve desired consistency; drizzle over cake.
  • Garnish with additional lavender if desired.


Original Recipe posted at:

Easy Plum Crumble

Plum Crumble

  • 2 pounds plums, halved, pitted and cut into wedges
  • 1/3 cup sugar
  • 2 cinnamon sticks
  • 1/2 cup sugar
  • 3/4 cup flour
  • 1/2 cup oats
  • 1/2 cup chilled unsalted butter
  • 3/4 cup sliced/chopped almonds

Heat over to 350 degrees. Mix plums with 1/3 cup sugar. Put the 2 cinnamon sticks on the bottom of a baking dish. Arrange the plum and sugar mix spreading evenly on top of the cinnamon sticks.

For the topping, mix flour, 1/2 cup sugar, oats in a bowl. Cut the butter stick in small pieces and add to the bowl mixing well.  Add almonds and mix well.  Sprinkle crumb topping on top of fruit mixture.  Bake until the topping is golden brown. Approximately 50 minutes to an hour.


Serve crumble in a bowl with vanilla ice cream.



Puff Pastry Strawberry Dessert

strawberry dessert

  • 1 box puff pastry sheets (2 sheets)
  • 1 can Nestle’s table cream
  • 1 can condensed milk
  • strawberries
  • Confectioner’s sugar

Unfold the 2 pastry sheets.  Place them onto baking sheets. Prick the pastry thoroughly with a fork. Bake for 20 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool for 30 minutes.  Cut them in the desired shape and set them on a deep baking dish.  In this case every sheet was cut in 3 pieces and set in 3 groups of 2 layers.

Mix the table cream with the condensed milk.  Pour on pastry sheets.  Add strawberries. Sprinkle sugar on top.  ( I added milk’s mix and strawberries also between the layers of pastry sheets). Put in the fridge before serving.

Strawberry Jam

  • 3 cups fresh strawberries (cut in tiny pieces or pureed with a fork)
  • 2 cups sugar
  • 1 bag peptin
  • 1/4 cup lemon juice

Put strawberries in a pot.  Separately measure the 2 cups of sugar and take 1/4 cup of sugar out. Mix that 1/4 cup of sugar with peptin. Pour the sugar/peptin mix on top of strawberries and bring them to a boil.  Add remaining sugar and mix. Add 1/4 cup of lemon juice. Mix well. Bring to a boil again. Let them set for a couple of minutes.

Put the jam in a jar and refrigerate.