This recipe is courtesy of The Oaks at Ojai.

Servings: 24 Serving size: ¼ cup + ½ c. raspberries Calories: 60

photo courtesy of The Oaks at Ojai

Ingredients:
16 oz. silken tofu
4 oz. bittersweet chocolate
1/3 c. cocoa
1/2 c. decaffeinated coffee
¼ c. agave

Directions:
In a food processor or blender, puree the tofu until smooth. Place the chopped chocolate cocoa powder, and coffee in a saucepan. Stir constantly over medium-low heat until melted and smooth. Remove from heat and mix in the agave. Stir until smooth. Add chocolate mixture to tofu and puree until well blended. Put in bowl and chill at least two hours. To serve, scoop 1/4 cup of mousse into serving dish and surround with fresh berries.

About the Source:
The Oaks at Ojai is an affordable fitness destination spa that includes overnight accommodations, three delicious and low-calorie meals a day, choice of 16 fitness classes per day and evening entertainment and seminars. The Oaks offers 46 guest rooms, including private rooms and suites, double lodge rooms and double cottage rooms. A charming 1920s hotel-turned-spa in the peaceful town of Ojai, The Oaks offers a variety of activities that allows guests to choose how to work out and take off excess pounds. Activities range from hiking, power walks and in-line skating, belly dancing, hula hoping, yoga, qi gong, water aerobics and other work out classes. A full menu of relaxing and therapeutic spa services is available as well as private consultations with a variety of health experts. The Oaks at Ojai is located at 122 East Ojai Avenue. For more information, visit The Oaks at Ojai online at www.oaksspa.com or call (800) 753-OAKS (6257).

This recipe is courtesy of Chad Carns, the author of “The Gourmet Bachelor, Global Flavor, Local Ingredients” cookbook — thegourmetbachelor.com. Thank you, Chad!

Ingredients:
– Bread Pudding
3 c milk
3 c unsweetened coconut milk
1/2 c sweetened coconut flakes
1 loaf French bread, 1-inch cubes
3 eggs
3/4 c sugar
2 T vanilla extract
1 T butter

– Mango Sauce
1 mango, peeled and sliced
1/2 c sugar
1/2 c water
1 vanilla bean, cut open

Directions:
Bread Pudding: Preheat oven to 350 degrees. Mix milk, coconut milk, coconut flakes and bread in a large bowl. Whisk eggs, sugar and vanilla extract in a small mixing bowl and then add to bread mixture. Grease a 13 x 9-inch baking pan with butter. Spoon the bread mixture into the pan. Bake on the upper rack of oven until the bread pudding has set and is golden brown on top, about 45 minutes.

Mango sauce: Simmer ingredients for 10 minutes. Remove vanilla bean. Blend in a food processor until smooth. Serve pudding on a bed of mango sauce.

Pairing: Sauternes, France

INGREDIENTS
1/2 cup vegetable oil
½ cup applesauce
3 eggs
1 (15 ounce) can pumpkin puree
1 teaspoon vanilla extract
2 1/2 cups white sugar
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
½ teaspoon ginger powder
1/4 teaspoon salt
1/2 cup chopped walnuts

Frosting:
6 oz. cream cheese
3 tablespoons butter, soften
2 tablespoons freshly squeezed orange juice
1 tablespoon grated orange rind
1 teaspoon vanilla extract
2 cups powdered sugar

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch bundt or tube pan.
2. In a large bowl cream oil, applesauce, beaten eggs, pumpkin and vanilla together.
3. Sift the flour, sugar, baking soda, ground nutmeg, ground allspice, ground cinnamon, ground cloves, ginger powder and salt together. Add the flour mixture to the pumpkin mixture and mix until just combined, stir in chopped nuts.
4. Pour batter into the prepared pan.
5. Bake at 350 degrees F (175 degrees C) for 1 hour or until a toothpick inserted in the middle comes out clean.
6. Let cake cool in pan for 5 minutes then turn out onto a plate
7. In a mixing bowl, beat the cream cheese, butter, vanilla extract and the grated rinds smooth. Gradually confectioners’ sugar, and mix well. Add orange juice until frosting reaches desired spreading consistency. Drizzle over bundt cake.

About: This recipe is courtesy of Ms. Martine Sicard. For more yummy recipes, please visit her website.

This recipe is courtesy of Coombs Family Farms.

photo courtesy of Coombs Family Farms

Ingredients:
2 large eggs
3 medium peaches
1/2 cup milk
1 cup flour
1 tsp baking powder
1/2 tsp salt
3 cups vegetable oil (for frying)
1/2 cup Coombs Family Farms 100% pure organic maple syrup
1/4 tsp nutmeg

Directions:
Beat eggs until egg whites and yolks are thoroughly blended. Stir in milk. Sift flour, baking powder, nutmeg, and salt. Blend into egg mixture until free of lumps. This can be made ahead, like pancake batter, but must be covered and refrigerated.
Wash peaches and towel dry. There is no need to remove the skin, unless it has a thick coating of fuzz. Cut peaches in half and remove pit. Cut each half into 4 wedges. Heat vegetable oil in a 6-cup saucepan over moderately low heat until it reaches 350 F. Press a fork at an angle into the peach wedge to hold it. Dip into batter, covering each peach wedge.
Slide off fork into hot oil and cook until golden brown, about 3 minutes. You may need to roll fritters to brown evenly. Remove fritters and place on a paper towel to drain. Keep warm in a preheated 275 F oven (no more than 30 minutes) until ready to serve. Serve drizzled with Coombs Family Farms 100% pure organic maple syrup or arrange on a platter with a dish of Coombs Family Farms 100% pure organic maple syrup for dipping.

About Coombs Family Farms:
100% pure maple has been a way of life at Coombs Family Farms for seven generations. Since 1988, Coombs Family Farms has produced certified organic maple syrup. A champion of small family farming, Coombs Family Farms also sources 100% pure organic certified maple from other small, independent farmers who share the Coombs commitment to quality, environmental stewardship, and sustainable forestry management. To learn more, please visit www.coombsfamilyfarms.com or view their videos on Youtube.

Recipe courtesy of Montillo Italian Foods.

photo courtesy of Montillo Italian Foods

Ingredients
2½ cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/8 tsp. ground cinnamon*
1/8 tsp. ground nutmeg*
½ tsp. salt
1½ cups granulated sugar
½ cup margarine (1 stick), softened
1 cup Libby’s 100% Pure Pumpkin
3 oz. Vino Cotto di Montillo
1 large egg
1 tsp. vanilla extract

* For a cookie with more of a spiced flavor, increase cinnamon to 1 tsp. and nutmeg to ½ tsp.

Icing (optional)
2 cups sifted powdered sugar
1½ tablespoons Vino Cotto di Montillo
1½ tablespoons milk
1/8 tsp. cinnamon (optional)
1/8 tsp. nutmeg (optional)
1 tablespoon melted butter
1 tsp. vanilla extract

Directions
Preheat oven to 350 degrees Fahrenheit. Using PAM No-Stick Cooking Spray, evenly coat baking sheets. Lightly wipe surface with napkin or paper towel. Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Add pumpkin, vino cotto, egg and vanilla. Beat well. Gradually add flour mixture and beat until cookie batter is smooth. Drop by rounded tablespoon onto prepared baking sheets, leaving a 1¼” space between each. Bake for 15-20 minutes or until edges are golden brown. Allow to cool on baking sheets for 2 minutes. Place cookies on wire racks to completely cool.

If icing is desired, combine all Icing ingredients shown above in a small bowl. Mix until smooth. If icing is too thick, add 1-2 teaspoons more of milk to desired consistency. Drizzle or spread evenly over cooled cookies.

This recipe is courtesy of Chef Raphael Sutter from 718 Restaurant in Astoria, NY.
 RECIPE (for 2 tartes):
              
For the dough:
- 9oz (1 & 1/8 cup) of flour
- ¼ cup oil
- 1 pinch of salt
- 1 cup warm water
 
For the filling:
- 2 cup of crème fraiche
- 1 cup cottage cheese
- 1 yolk
- 2 tbsp sugar
- 1 tsp cinnamon
- 2 apples (peeled and diced)
- 3 tbsp dried cranberries
 
Directions
Pre heat the oven for 400 degrees.
Mix first the flour with the salt then add the oil and the water slowly mix well let it rest for 1/2 hour in the fridge. Then roll down to two circles of 10/12 inch each. Mix the crème fraiche, cottage cheese, yolk, sugar and cinnamon until creamy. Spread a spoon full of the filing on the dough. Top with the apples and dried cranberries and bake it like a pizza at 400 F for 6-8 minutes. Take out when crust is golden brown, sprinkle with some sugar and cinnamon and enjoy.