In a bowl, whisk together the eggs, light cream, lemon juice, vanilla, brown sugar and cinnamon. Pour the mixture over each cocette. Cover and chill for at least 1 hour.

Preheat oven to 350 F. Once mixture has chilled, remove the cocettes from the fridge and let them sit for at least 30 minutes. Then bake, uncovered, for at least 20 minutes or until bread is toasted.

While the French toast bakes, prepare syrup. Combine the corn starch and water in a saucepan. Place the pan over medium high heat ance heat until smooth. Add blueberries, lemon juice and zest and maple syrup and cook until sauce thickens, about 3 minutes. Remove from heat.

Once cups are finished baking, top with the blueberry syrup and enjoy!

Recipe adapted from Taste of Home.

In a medium pot, heat coconut milk, xylitol and coconut oil to a simmer. Pour coconut milk mixture into food processor. Process until smooth.

Pour into 4-ounce mason jars. Serve.

In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, yeast, salt, butter and malt powder (if using) on medium-low speed.

Slowly pour in the water, holding back about 10% at first. Once the dough has formed a rough ball, change over to the dough hook and continue to mix on low speed. If the dough is too dry, add the rest of the water.

Knead on low for 5 minutes. Increase the speed to medium and knead for another 7 minutes. The dough should be hard, smooth and not the slightest bit sticky.

Cover the dough with a clean dish towel or plastic wrap, and set aside until doubled in size, about 1 to 1½ hours.

Divide the dough into 15 equal pieces, about 40 grams each.

Working one piece at a time, flatten the dough into a rough circle, spoon 1 tablespoon of Nutella into the center, then gather up the edges, pressing them together well to seal. Place it seam side down on the counter and rock and roll it gently under your palm to make a smooth ball. Cover the assembled balls with a clean towel/plastic wrap and repeat with the rest of the dough pieces and Nutella.

Set the assembled balls aside for 30 minutes to proof (second rise).

Preheat the oven to 400 F. Bring 1 quart of water to a rolling boil in a medium pot and stir in the baking soda.

Whisk the egg with 1 teaspoon of water for an egg wash. Set aside.

Once the pretzel balls have proofed, drop them gently with the top side down, into the boiling alkaline water bath. Do this in batches of 4 or 5. Do not overcrowd the pot. Flip after 30 seconds, boil for another 10-15 seconds, then remove the balls with a slotted spoon to a parchment or Silpat-lined baking sheet.

Quickly brush each ball with egg wash and sprinkle with coarse salt. Repeat the boiling and salting process with the remaining balls. Then put the baking sheet into the preheated oven and bake until a deep golden brown, about 12-18 minutes.

Cool completely on a rack before serving—that’s near-molten Nutella/chocolate in there!

Notes:
- You can make this dough by hand, but notice the kneading time in the recipe. If you don’t use a mixer, you’ll need to knead for about 20 minutes by hand. The dough is very stiff. Consider enlisting a kneading partner to trade off with every 5 minutes.
- No Nutella? Wrap the dough around a square or two of your favourite chocolate bar.
- When wrapping the dough around the Nutella, work carefully to avoid a mess. If this is a project you’re doing with little helpers, squares of chocolate will be much easier and tidier.
- These are best eaten the same day. They will keep overnight in a closed container, but you will notice some “sweating” the next day. That is completely normal, and is a reaction between the salt and baking soda bath. Warm slightly in the oven to refresh.
- Once you’ve wrapped the dough around the filling, the balls can be wrapped tightly and frozen for up to 2 weeks. Defrost, covered, on the counter for 3-4 hours before baking as directed.

To make this an authentic “Nesle Nipple,” float the blueberry in the middle of the glass right before serving.

This is a shot people. All in one go, if ye please …

Sláinte!

Place a heavy-bottomed skillet or frying pan over medium heat. Once the pan is heated, add the walnuts and toast them. Make sure to shake the pan frequently to prevent scorching and continue until the nuts are shiny and fragrant. When they reach this point, immediately turn them out of the pan into the bowl of a food processor fitted with a metal blade.

Add the garlic and arugula leaves into the food processor bowl as well. Fix the lid in place and turn on the food processor. With the machine running, drizzle the olive oil into the feed tube until the mixture reaches your desired consistency.

Scrape the pesto into a bowl and stir in the grated cheese. Then taste it and add salt and pepper to your liking.

Store the pesto tightly covered in the refrigerator for up to a week.

To make the Pesto Pinwheel Rolls:

Use non-stick cooking spray or brush olive oil into four 8-inch round cake pans or two 12-cup muffin tins. Set them aside.

For the bread dough, see my TastyKitchen recipe box for my Braided Sesame Semolina Bread recipe. Prepare the dough as directed.

On a lightly floured surface, roll the prepared dough into a rectangle that is about 24-inches by 18-inches. Spread 1 1/2 cups of the pesto over the surface of the bread dough, leaving about an inch of one long edge of the rectangle clean.

Gently but firmly start to roll the dough, beginning at the long edge that is spread with pesto. You are rolling it jelly-roll style, until you reach the clean edge. Then pinch the dough together at the seam. It may not hold together completely, but that is okay. Lay the tube seam side down on your work surface. First cut it in half, then cut each half into 12 equally sized rounds. Put them into the prepared pans (6 rolls in each cake pan or 1 roll in each cup of the muffin tins.)

Lightly cover the pans with plastic wrap and set aside to rise until slightly puffy looking (about 30 minutes.)

Preheat oven to 400 F.

Bake the rolls in the preheated oven for 18-24 minutes, or until completely set and rich golden brown. Allow the rolls to cool in the pans for 5 minutes before turning them out onto a rack. They can be eaten warm or cooled and stored at room temperature for 3 days in a tightly covered container.

Feel free to add more or less of the flavors you love! Garlic, mustard powder, coarse pepper, paprika are all great to add!

Serves 4.

Remove leaves and the main stem from the cauliflower head. Slice the head in half. Store one half in the fridge for another use. Place the other half stem-side down on a cutting board. Slice the cauliflower into 1/4-inch pieces. Don’t cut it as florets. Cut it like you would a head of cabbage so you’ll have a bunch of varied sized pieces. Just make sure all of the pieces are the same width (1/4-inch) so they cook evenly.

Place the sliced cauliflower in a medium bowl and drizzle with the oil. Toss to combine. Pour the falafel mix into the bowl and toss, to ensure the cauliflower is completely coated. Spread out the cauliflower on a baking sheet. Bake in the preheated oven for 15 minutes or until they are tender and golden brown.

Meanwhile, combine the ingredients for the dressing in a large bowl. Remove about 3 tablespoons of the dressing and keep it in a smaller bowl for later. Add the coleslaw vegetable mix and radishes to the large bowl with the dressing. Toss to combine.

Assemble pitas by adding a few pieces of cauliflower to each pita half, followed by the coleslaw mix. Then add sliced cucumbers and feta for garnish if desired. Drizzle some of the reserved dressing over top.

Nat’s Note:
1. If you can’t find dried falafel mix (I didn’t have any), mix 1/2 cup chickpea flour, 1/2 teaspoon cumin, and 1/4 teaspoon each of onion powder, garlic powder, and salt. I wouldn’t try to make falafel with this mixture, but it gives the cauliflower a falafel-y flavor. If you can’t find chickpea flour, use regular flour, for a slightly less falafel-y flavor.
2. Adapted from a recipe in Food Network Magazine.