Using a spoon, break up cream cheese and add it in an even layer on top of the crumbs in the food processor. Add pumpkin puree. Process on high until mixture begins to bind up, then switch to low speed and continue to process until mixture becomes smooth and creamy, about 1–2 minutes more. The mixture will resemble thick frosting. Transfer mixture to a bowl and refrigerate for a minimum of 4 hours.

Once mixture has set and is firm, form into balls (about 1 to 1 1/2 tablespoons per ball). Place balls on a parchment-lined baking sheet. You should have about 30 balls when finished. Place the baking sheet with the balls into the freezer and allow to freeze a minimum of 7 hours or overnight.

When truffles have finished freezing, transfer from the baking sheet to a bowl and place back into the freezer. Keep the baking sheet with parchment paper next to the stove where you will be melting the chocolate.

Melt white chocolate in a double boiler, stirring frequently until smooth and no lumps remain. Keep a rubber spatula, a fork and a small spoon nearby.

Remove one truffle from the freezer and drop it into the melted white chocolate. (You do not want them to warm up, so it is important to take them out of the freezer only one at a time.) Use the spoon to gently roll it around in the chocolate until it is completely coated, working quickly so that the truffle does not lose its shape. Carefully remove the truffle from the chocolate by lifting it up with a fork (do not pierce the truffle with the fork). Gently tap the fork on the side of the pot to remove any excess chocolate. Use the spoon to scrape the underside of the fork on which the truffle is resting, further removing any excess chocolate so that it drips back into the pot. Keeping the fork level so that the truffle does not roll off, carefully move it to the parchment-lined baking sheet. Lay the fork on the sheet and use the spoon to gently slide the truffle off onto the sheet, then quickly pull the spoon away from the truffle with a slight flick of the wrist to keep the chocolate intact around it. This may take some practice, so be patient! If some of the chocolate comes away from the truffle, simply spoon some more over it to cover the bare spot. (Don’t worry if the chocolate pools around the truffle, you can always trim it off later when it cools.) Repeat this process with the remaining truffles.

Note: If the chocolate starts to bind up, don’t fret. You are adding something frozen to something that has been melted, so the chocolate may cool down a bit and begin to solidify. If this happens, and it probably will, use the rubber spatula to scrape the chocolate down the sides of the pot as well as from the bottom, then stir vigorously until the chocolate fully melts and becomes smooth again, after which you may carry on coating the rest of the truffles.

When all of the truffles have been coated, transfer the sheet pan to the refrigerator until the chocolate has set, about 1 hour. You will have a good amount of white chocolate remaining in the double boiler. Use the rubber spatula to transfer remaining chocolate to a sheet of tin foil laying flat. Spread the chocolate into a layer about 1/4 inch thick and allow to cool, then chop it into chunks. Place chunks into a resealable bag for future use in cookies, cocoa, etc. (You now have white chocolate chunks that are lightly seasoned with pumpkin spice!)

Transfer truffles to a large resealable bag and keep in the refrigerator until ready to use. Serve the truffles by placing them in small confectionary bowls, sprinkle with freshly ground nutmeg.

While waiting, use a melon baller and scoop out all the honey dew melon. Put the melon skin and melon balls in the fridge until milk mixture is ready.

Take out the milk mixture and use a rolling pin to break up the ice. Transfer into the melon skin. Fill it up and shape it into a mound.

Arrange melon balls on top of the frozen mixture. Add a scoop of ice cream on top and garnish with mint leaves.

For the filling:
Peel and core the apples and slice about 1/5 inch thick. Mix with all dry ingredients.

Grease a pie pan with butter and add bottom crust. Fill pie with apples. Slice the top pie dough into stripes and add them on the top.

Preheat oven to 450ºF degrees and bake for about 20 minutes. Reduce temperature to 375ºF and bake for an additional 20–25 minutes.

Preheat oven to 425ºF. Butter four 6-ounce ramekins. Stir together a few spoonfuls of flour and cocoa powder. Dust the ramekins; tap out the excess.

Divide chilled peanut butter filling evenly into four portions, and return to the refrigerator.

Whisk flour and cocoa together. Set aside. Melt chocolate and butter over low heat until melted and smooth. Remove from heat.

Beat the eggs with the sugar until thickened, about 3 minutes. Stir vanilla and espresso powder together. Add to the egg mixture along with the melted chocolate until thoroughly combined. Fold in the flour/cocoa mixture.

Fill ramekins with 2/3 of the batter. Place a peanut butter dollop on top of the batter. Spoon the remaining batter over the peanut butter.

Bake for 15 minutes. Remove from oven and let rest on a cooling rack for 5 minutes. Run a knife along the edge of the ramekins. Invert a dessert plate on top and flip the plate over. Remove the ramekin.

Serve the cakes warm with chocolate sauce and sifted powdered sugar.

Cakes may be made ahead and refrigerated. Reheat in the microwave for 30 seconds. The cakes may not come out of the ramekins as cleanly as freshly-baked.

Melt chocolate candy coating according to package instructions. Dip cracker sandwiches into melted chocolate, allowing excess to drip off. Place onto waxed paper-lined baking sheets.

Decorate with additional melted chocolate and/or sprinkles. Let set and store in an airtight container.

Pour into individual shot glasses or espresso cups. Chill in the freezer until set, about 1 hour.

Remove from the freezer about 10 minutes before you want to eat the mousse. Top with whipped coconut cream. Sprinkle with dark chocolate curls and enjoy.

In a large mixing bowl, whisk egg, mashed banana, and honey. Slowly pour in coffee and almond milk while mixing on low speed. Add coconut oil and vanilla extract and mix 1–2 more minutes, or until a few air bubbles appear (it should be frothy).

Stir in oat flour, baking powder, spices, chopped pecans and dates until combined. Portion dough into donut pan, filling each cavity about 3/4 full. Bake for 20–22 minutes, or until golden brown and a toothpick comes out clean. Cool completely before removing.

While donuts cool, prepare icing by whisking Greek yogurt, almond milk, honey, and vanilla until smooth. When ready, drizzle icing over the top of each donut (more or less as preferred) and top with crushed pecans.

Serve immediately and store leftovers in an airtight container in the fridge for 1–2 weeks. You will have extra icing, so drizzle more on each time you serve or save it for another batch. Enjoy!

Get a food processor with blade attachment ready. Add blanched spinach, then crack in eggs. Blitz for 1–2 minutes until well combined.

Put flour and a pinch of salt in a large bowl, then make a well in the middle with your hands. Add spinach and egg to the well. Slowly incorporate flour in green mixture as you stir it through. Once the mixture starts to come together, pour rough dough out onto a flat surface.

Firmly bring dough together then knead for 5–10 minutes. Whenever dough starts getting sticky, add a dusting of flour. You want to end up with a smooth, pliable dough. Cut dough into quarters, then wrap each quarter in cling film. Let rest in the fridge for about 20 minutes.

Set up a pasta machine, with plenty of flour for dusting. Get one of the quarters of pasta dough out of the fridge. Unwrap dough, dust with flour, then dust rollers in the machine. Roll dough through the thickest setting of the pasta machine a couple of times, then dust the dough and the rollers again. Roll dough through the second thickest setting a couple of times. Repeat this cycle until pasta dough is thin but not too thin. My pasta roller’s thickest setting is 1 and the thinnest is 9. I stopped rolling my dough at about 5-6. Make sure you keep dusting with flour so nothing sticks and when the dough gets too long to handle, cut it in half.

Once you have finished the first quarter of your dough, move on to the next one, and keep going until all of the dough is rolled out.

Once all of your dough is rolled, cut so they are about 12 inches long. You can then either cut the pasta into fettuccine by rolling it through the pasta cutter attachment on the pasta machine, or you can just roll the pasta up on a board, then cut the pasta into long strips with your knife.

Dust all the fresh fettuccine pasta with plenty of flour so that none of it sticks together.

For the cheesy sauce:
Get a large frying pan on medium heat, then add butter. Once butter has melted, add flour and stir through until you get a paste. Cook paste for a minute to cook out the flour.

From there, turn heat down nice and low, then add milk about 1/2 cup at a time, stirring through until nice and smooth on each occasion (if it looks really really lumpy like it won’t go smooth, don’t worry, keep stirring and it will).

Once all the milk is incorporated, bring sauce up to a boil, then reduce heat to a gentle simmer. Let sauce bubble away for a few minutes.

Add cheese and stir through until melted. Turn heat off, then season to taste with salt and pepper. If you ever feel like the sauce is too thick, you can add a splash of milk.

For the sausages:
Drizzle sausages with just enough olive oil to coat them. Season with salt and pepper then rub the seasoning and oil all over.

Preheat a griddle pan on high heat. Once pan is nice and hot, add sausages, turning them every couple of minutes. Cook for about 11–15 minutes depending on how thick the sausages are. Once cooked, turn heat off, transfer sausages to a board and cut into thick slices.

To assemble:
Get 5 litres of water in a pot with 2 teaspoons of salt. Bring the water to a boil. Once boiling, get pasta ready and start reheating cheese sauce. Pick up pasta, shake off some the excess flour and then add to the water. Once all of the pasta is added, cook for about 1½ minutes.

Use a pair of tongs to transfer pasta to sauce (do not discard the pasta water). Stir pasta through sauce, then add sausages, chopped parsley and chopped basil. If you feel that you need to loosen the pasta slightly, ladle in a bit of the starchy pasta water. Serve immediately.

In a cup, combine warm (not hot!) milk and yeast. Stir to blend. Let stand for 5 minutes to activate yeast (mixture will become foamy).

In a large bowl, mix flour, eggs, yeast mixture, softened butter, salt and honey, until dough gathers into a ball. If dough is too sticky, add some additional flour until it separates from the edge of the bowl, a little at a time if needed to form a soft dough.

Cover bowl and leave in a warm place for about 45 minutes to rise. Meanwhile, chop dried fruit and prepare cinnamon and honey for filling.

Turn dough out onto a lightly floured surface and knead until smooth and elastic. Leave it out for about 10 minutes, covered with a kitchen towel.

Use a rolling pin to roll dough flat. Cover dough with cinnamon and honey mixture and sprinkle dried fruit evenly on it. Roll it up to form a rope. Shape into a ring, sealing the ends together.

Carefully transfer the dough ring to the prepared baking pan. Make a couple of 1-inch deep cuts on the outside of the ring. Bake it for 30 minutes, until done (when inserted tester comes out clean).

For the icing, in a cup, combine flour, vanilla, honey and some of the milk. Mix until smooth. Add butter and remaining milk into a small pan and heat. Pour flour mixture into the pan and mix evenly.

Pour icing on top of the cake. Sprinkle dried fruit on top to decorate.

Pour sauce into another container and cool. Store in a Mason jar or sealed container.

For the crust:
Preheat oven to 350ºF (176ºC).

Mix melted butter with Oreo crumbs. Pour into greased springform pan and press gently with the back of a measuring cup to form a uniform crust. Bake for 10 minutes. Reduce oven temperature to 250ºF (121ºC).

For the cheesecake:
Place room temperature cream cheese in a standing mixer fitted with a paddle attachment and mix on low speed. You want to keep the speed on low the entire time as to not incorporate too much air into the cheesecake. Next, add sugar, then cornstarch. Scrape down sides as needed.

Add sour cream. Then add eggs, one at a time, followed by the yolk. Lastly, fold in crushed candy canes by hand. Pour into cooled springform pan.

Bake in a water bath for 1 hour and 25 minutes, or until cheesecake doesn’t seem liquid in the center. Cool for 5 or more hours.

Glaze with cocoa sauce once cooled and ready to serve. Enjoy!