Festive Chocolate Cheesecake Tart with Gingersnap Crust and Cran-raspberry Coulee by Rosie Berger

chocolate cheesecake cranberry1.jpg

Layers of chocolatey-ganachy-cheesecakey-fruity goodness in this tart. These fillings make enough to fill a 12” tart dish (like the one pictured) PLUS another 7x11 dish (it’s a fairly shallow tart, which is ok since the flavours are pretty rich)!



2.5 cups gingersnap crumbs

1/2 cup butter, melted

Cheesecake layer

2 bricks cream cheese, softened

1/4 cup whipping cream

2 tsp cornstarch

1 cup granulated sugar

2 eggs

1 tsp vanilla extract

Ganache layer

1/2 cup butter

12 oz of Unsweetened baking chocolate

1/3 cup whipping cream

1/2 granulated sugar (feel free to add a bit more if you like things a bit sweeter)


1 pint raspberries

1.5 cup of cranberries (fresh or frozen)

1/3 cup water

1.5 tsp grapefruit zest

2 tsp ground cloves


  1. Preheat oven to 350

  2. Mix crumbs and butter in a bowl until crumbs stick together

  3. Spread evenly in dishes, including up the sides press down with hands

  4. Blind bake for 15 minutes, until crust turns dark gold and begins to bubble. Remove and let cool until your cheesecake filling is ready (about 20 mins)

  5. While baking your crust, add cream cheese to bowl and use electric mixer to whip and soften

  6. Add whipping cream, mix until fluffy

  7. Mix in sugar and cornstarch

  8. Mix in eggs (one at a time) and vanilla until smooth

  9. Pour & spread cheesecake mixture over crusts, 1-2 cm deep

  10. Bake for 20-30 minutes, until firm. Remove and set aside

  11. In a double boiler, melt butter (instead of a double boiler, use a larger pot of simmering water about 1/3 full with a smaller pot resting on top (be careful it doesn’t let any water in)

  12. Once butter is melted, add chocolate and stir until combined. Careful not to let the chocolate burn

  13. Stir in whipping cream

  14. Pour & spread over cheesecake layer

  15. Add coulis ingredients to a medium pot, stir together and turn heat to medium, until water begins to boil

  16. Turn heat down to medium low, let simmer and stir occasionally until berries are very soft and liquidy.

  17. Strain over a heatproof bowl, pressing all the berry goodness through until only seeds and peels remain (they can be thrown out)

  18. Use a spoon (or a squeeze bottle, if you’re feeling fancy) to distribute the coulis across the tarts.

  19. Refrigerate tarts until right before serving, garnish with fresh sugared cranberries.

Chunky Tomato Garlic Sauce with Bone Broth by Rosie Berger

sauce 1.jpg

Trust me. Double this recipe. Make a big batch, freeze it, put it on everything. Adding bone broth makes this so hearty, and there’s so. much. delicious. garlic.


3 large tomatoes, cubed

4 cloves of garlic, sliced

2 tbsp butter

1 tbsp lemon juice

2 tsp cayenne pepper

2 tsp black pepper

2 tsp salt

handful of fresh thyme leaves

1 cup bone broth


  1. Heat butter on low-medium in saucepan until melted

  2. Add garlic, herbs and spices

  3. Saute until garlic becomes fragrant

  4. Add tomatoes, lemon juice and bone broth

  5. Raise heat until sauce is at simmer, cook for 15-20 mins, until tomatoes are a deep red, and liquid is almost opaque.

Apple Oat Muffins with Cinnamon Glaze (Gluten Free, No Added Sugar) by Rosie Berger

apple muffins.jpg

In my recent journey of non-refined sugar life, I knew I was gonna need something to munch on.  Cue these cute little muffins made with oat flour! If you feel like treating yourself, put a little honey or cream cheese on top!



1.5 cup pureed apple

1 cup softened butter

1 egg

1 tsp vanilla extract

2 cups oat flour

1/4 tsp salt

1/2 tsp baking powder


1 apple in small chunks

1 tbsp cinnamon

2 tsp lemon juice

1/4 cup water


  1. Preheat oven to 350

  2. Grease muffin tin with butter or coconut oil

  3. Mix apple and butter on low in stand or hand mixer until smooth and fluffy (2-3 mins)

  4. Add egg and vanilla, mix.

  5. Mix dry ingredients in separate bowl

  6. While mixer is running, slowly add dry ingredients until combined evenly.

  7. Fill muffin compartments fully

  8. Bake for 30-35 minutes, until light golden brown and a skewer poked into middle comes out clean.

  9. While muffins are baking, add glaze ingredients to a medium saucepan

  10. Cook on low-medium until apples are soft and brown

  11. Strain into heat proof bowl (remember to scrap the thicker stuff off the bottom of the scraper - your’e really just trying to get rid of the peels.

  12. When muffins are removed, brush them with the glaze.

    Makes a dozen regular sized muffins.  Recipe can be doubled!

apple muffins 2.jpg

Pumpkin Spice Cookies by Rosie Berger

pumpkin spice cookies.jpg

So the way these turned out they’re basically a copycat of Starbucks pumpkin scones. And I’m not mad about it. Not overly sweet, cakey and addicting.



1 cup butter, cubed and softened

1 cup white sugar

1 egg

1 cup pureed pumpkin (roast and puree your own, or use canned)

1.5 tbsp cinnamon

2 tsp nutmeg

1 tsp ground cloves

1 tsp ground ginger

3 cups all purpose flour

1/2 tsp salt

1 tsp baking powder


1 250g container cream cheese

1/2 cup icing sugar

1 tbsp cinnamon


  1. Preheat oven to 350

  2. Cream butter and sugar with electric or stand mixer .

  3. Add egg and pumpkin, mix until combined.

  4. Combine dry ingredients in a separate bowl.

  5. Gradually add dry ingredients to wet while mixing

  6. Roll dough into 1 inch balls, place 1.5 inches apart on ungreased cookie sheets (12 per sheet).

  7. Bake for 12-15 minutes, until outside is no longer shiny and bottom is golden brown.

  8. While cookies bake, mix icing ingredients until smooth

  9. Spread (or pipe, if you’re feeling fancy) frosting on cookies. You will have leftovers (you can either half the recipe, or find some other use for it… like eating it with a spoon…)

    Makes approx, 40 cookies.

Roasted Garlic and Spinach Hummus by Rosie Berger



Sometimes I just have to be a little healthier - but I still get snacks. Enter this green, fresh hummus!


1 can chickpeas, rinsed and drained

3 cups fresh spinach

1 head of garlic, roasted (remove papery skin, cut about 1/4" off the top, drizzle with olive oil, wrap in tin foil and bake for approx. 45 mins @ 400, or until soft enough to pierce with a butter knife. Remove cloves from skin before adding to blender).

2-3 tbsp olive oil (start with 2, add more as needed) 

1 tbsp black pepper

2 tsp salt

2 tsp cumin

2 tsp coriander


Add all ingredients to blender or food processor, blend until smooth. Serve with veggies or naan bread! 

Dark Chocolate Candied Cranberry Cookies by Rosie Berger

cranberry cookies 1_1.jpg

So. Chocolatey. And the tart contrast of those cranberries is suuuuuper tasty.


For the cranberry topping

1 cup fresh cranberries

1/4 butter

1/4 cup packed brown sugar

For the cookies

1 cup packed brown sugar

1 cup unsalted butter, softened

2 eggs

1/2 oz of unsweetened baking chocolate, grated

2.5 cups flour

1/3 cup cocoa powder

1/2 tsp baking powder

1/4 tsp salt

1/4 cup of granulated sugar, for sprinkling (optional)


  1. Preheat oven to 325 degrees.

  2. In a medium sized pan, heat butter on low-medium until melted. Add brown sugar and mix.

  3. Add cranberries and stir to coat with butter/sugar mixture.

  4. Cook, stirring occasionally, until cranberries are bright red and starting to split.

  5. Remove berries from heat and set aside (pro tip - pour the leftover “sauce” over some vanilla icecream).

  6. In a bowl or stand mixer, cream butter and sugar.

  7. Add eggs one at a time and combine.

  8. Add chocolate shavings, combine.

  9. In a separate bowl, combine dry ingredients.

  10. Gradually add dry ingredients to wet, mixing constantly.

  11. When dough is mixed evenly, form into 1” balls and place 2 inches apart on cookie sheet.

  12. Create a hole straight down in the centre of each dough ball (to hold your cranberries) that reaches about half way through the door.

  13. Place 2-3 candied berries in each hole.

  14. Bake for approx. 15 minutes, until cookies have spread.

  15. After cookies are baked, but still warm, sprinkle with granulated sugar (optional).

Makes approximately 36 cookies!

Cranberried Whisky Ginger by Rosie Berger

cranberry whiskey_1.jpg

A simple step-up from a classic whisky ginger. Definitely holiday ready!


2 oz. whisky or rye

Tsp cinnamon

Handful of fresh cranberries

Ginger Ale


  1. Add cranberries, cinnamon, and whisky to cocktail shaker.

  2. Muddle.

  3. Shake, then strain into glass (ice optional)

  4. Top up with ginger ale

Drink up!

Not Your Normal Coleslaw by Rosie Berger


First of all, who needs more mayo in their life? Not me! The base of the dressing in this slaw is greek yoghurt, so it’s basically a health food.  Caramelized onions add a touch of sweetness. Great on its own or on a chicken or pulled pork sandwich!


1 head of green cabbage, shredded

1 red or yellow onion, sliced thinly

1 red pepper, sliced thinly

2 tbsp butter

1 cup greek yoghurt

1/2 cup yellow mustard

1 tbsp balsamic vinegar

1.5 tbsp cumin

1 tbsp lemon zest

1 tbsp brown sugar

2 tsp coriander

2 tsp black pepper

1 tsp salt


  1. Heat butter in a pan on low-medium heat. Add onions and cook until soft and translucent. Mix with rest of veggies in a large bowl.

  2. Combine rest of ingredients in a separate bowl.

  3. Add dressing to veggies, mix until combined.



Tasty Turkey Mushroom Dumplings by Rosie Berger

dumplings 3.jpg

I’ve made these a few times as an appetizer, and they’re maybe TOO good. Like you’ll wonder how you ate so many and feel a little bad but then realize they’re pretty healthy so you’re fine. AND you definitely don’t need a dumpling steamer. A friend showed me the lid trick (see method, thanks Scott) and it works perfectly). This recipe makes a lot (probably 80+ depending on how full you fill your wrappers, so it’s a good thing they also freeze fantastically! Enjoy!

2 450g packages of round dumpling wrappers

Sesame oil for frying

Water for frying and brushing dumpling wrappers


2 lbs lean ground turkey

11-12 mushrooms, finely chopped (white, brown, button will all work fine)

1/4 head of green cabbage, finely chopped

1 cup chopped green onion

4 large cloves of garlic, grated

1.5 tbsp grated fresh ginger

1 tbsp ground coriander

1 tbsp black pepper

1.5 tbsp soy sauce

1.5 tbsp rice vinegar

1 tbsp sesame oil


1. Combine all filling ingredients.

2. Start placing filling in dumpling wrappers - a bit less than a tbsp of filling per wrapper depending on how big they are. Brush half of each wrapper edge with water, so they stick. Pinch edges together, and if you’re feeling fancy give them a few folds (I like doing four in the same direction).

3. Heat a NON-STICK pan on medium-high with approx. 1 tbsp of sesame oil for every 8-10 dumplings.

4. Once oil is heated, place first batch of 8-10 of dumplings in oil. Cook for 2-3 minutes, until golden brown on the bottom (or a little darker, I like a bit of a char)!

5. Cover with a steamer lid if you’ve got one (or a pot lid that fits a bit inside the pan).

6. Pour about half a cup of water around edge of lid (add more if it runs out).

7. Steam for 7-8 minutes, until wrapper is shiny, golden, and clinging to filling.

Serve with soy sauce with a bit of rice vinegar and grated ginger stirred in. Yum!


Peanut Butter Chocolate Blondies by Rosie Berger

peanut butter chocolate blondiea.jpg

Peanut butter and chocolate is always, and forever, one of the best flavour combos. Don't deny it. These are halfway between a brownie and a peanut butter cookie, so you're welcome.

1 cup butter, softened

1/2 cup white sugar

1 cup brown sugar

1 tbsp pure maple syrup

3/4 cup smooth peanut butter

2 eggs

2 1/2 cups flour

1/2 tsp salt

1/2 tsp baking powder

Chocolate topping

1 cup semisweet chocolate

3 tbsp butter

2 tbsp milk


Preheat oven to 350, line a 8x12 baking dish with parchment paper (butter any exposed area)

1. Cream sugars and butter with electric or stand mixer.

2. Add eggs and peanut butter, mix until smooth (a few lumps are fine)!

3. Combine dry ingredients separately, add to main bowl gradually while mixing.

4.  Spread mixture in baking dish, flatten with fingers if necessary.

For chocolate topping

5. In a double boiler, melt butter.

6. Add milk and chocolate chips

7. Stir until melted.

8. Pour over blondie batter, spread as far to edges as you'd like (I like to leave a little room on the edges so you get those perfect crispy edge pieces, and to test baking time)

9. Bake for 30-35 minutes, until edges are light golden brown.

10. Cool, slice and serve.

Roasted Pumpkin Soup by Rosie Berger

pumpkin soup 2.jpg

This is a much requested recipe.  It’s super warm, comforting and brings on all the autumn feels.  If you’re lucky enough to own a Vitamix (or something similarly tough), you can blend the soup in batches that way, otherwise a hand blender will do just fine!

P.S., This recipe can easily be vegan - there’s no dairy (except the butter, which can easily become olive oil), and vegetable broth works great!


2.5 lbs (approximately) fresh pumpkins (I actually like to use Pumpkin Pie pumpkins, but other varieties will work), in quarters, brushed with extra virgin olive oil, sprinkled with salt and pepper

2 shallots, sliced

2 cloves garlic, sliced

2 large carrots, chopped

1 celery stalk, chopped

1/4 cup butter

7-8 leaves of fresh sage, picked and cleaned

1 tsp ground mustard seed

1 tbsp pepper

2 tsp salt

1 tbsp nutmeg

1 tbsp paprika

2 tsp coriander

1 tbsp dried parsley

2 litres of vegetable or chicken broth


1. Preheat oven to 300. Place quartered pumpkin on cookie sheets. Bake until soft (approx. 2 -2.5 hours

2. In a large, deep pot (at least 7-8 litres), melt butter on low-med heat.

3. Add shallots, cook in butter until fragrant.

4. Add garlic, herbs and spices and stir into butter (trust me, it brings out the flavours more)!

5. Add celery and carrots

6.  Cook until veggies begin to soften.

7. Add broth and stir. Bring to a boil for 5 minutes, then reduce to a simmer for 15.

8. When pumpkin is fully cooked, remove skin and slice into rough chunks.  Add to broth mixture.

9. Let simmer for another 20 minutes to soften the pumpkin even more (it’ll be super creamy)!

10.  Blend with hand blender until smooth.  Serve by itself or with a dollop of sour cream and, of course, a slice of good bread and butter!


Caramelized Pluot (or Plum) Crumble by Rosie Berger

plum crumble 2.jpg

This might be my favourite desert to date - the pluots are just slightly tart, and combined with the caramel and buttery crumb it's just the most comforting thing ever.  Pre-caramelizing makes the filling less liquidy, more sticky and indulgent. So. Dang. Good.


4 large pluots or sweet plums, sliced thinly

1 cup of brown sugar

1/2 cup butter

1 tbsp cinnamon

1/2 tsp salt

Crumb topping

1 cup flour

1 cup brown sugar

1/2 cup butter, softened


1. Preheat oven to 350

2.Butter a 9x13 baking dish

Prepare filling:

3. Melt butter in a wide, deep pan.  Add brown sugar

4. Stir butter, sugar, cinnamon and salt together, add plums.

5. Bring mixture to a low boil, let cook for 5-10 minutes until caramel is smooth and plums are soft.

6. Combine crumb ingredients in a bowl until crumbs form.

7.  Create a 1/4 inch crumb later in baking dish

8. Scoop pluot slices into baking dish creating an even layer.

9. Set aside excess caramel sauce - it's great as extra topping or on ice cream!

10. Top with a 1/2 inch crumb later

11. Bake for 30-40 mins, or until crumb layer is golden brown.

12. Serve warm, maybe with a scoop of vanilla ice cream on top?

plum crumble 3.jpg



Warm & Spicy Syrup by Rosie Berger

Add a bit of autumn spice to coffee, whiskey and rum cocktails, tea, or lattes!

spice syrup_1.jpg

1.5 cups brown sugar

2.5 cups cold water

1 tbsp nutmeg

1 tbsp whole cloves

2 tbsp cinnamon

2 tbsp vanilla extract (or 2 vanilla beans, if you can find them)

1. Add sugar, spiced and vanilla to large saucepan

2. Add cold water, stir until combined

3. Bring mixture to boil, stir until sugar dissolves.  Boil for 15-20 minutes (mixture might try to boil over - just lift pot off heat and then return).

4. Reduce heat to low-medium, cover and simmer for 20-30 mins, until mixture thickens

5. Remove from heat, let cool and transfer to heatproof container or bottle


Autumn Pulled-Pork Slow Cooker Stew by Rosie Berger

Pork stew_1.jpg

Sweet, bright, savoury, warm, yummy.  Enjoy!

3lbs pork loin


2 tbsp butter

Salt + pepper

1 tsp paprika

1 tsp nutmeg

1 large red onion, chopped into chunks

5-6 small apples cut into half-inch cubes

2 tbsp ground cinnamon

4 stalks of celery, sliced

1 cup of dried cranberries

For the sauce

2 cloves garlic, minced

400ml crushed tomatoes

½ cup pure maple syrup

¼ cup apple cider vinegar

3 tbsp worchestershire sauce

2 tsp ground mustard seed

3 tbsp paprika

1 tbsp nutmeg

1 tsp cloves

2 tsp salt

2 tsp black pepper

1 tsp chili powder

2 bay leaves

2 cinnamon sticks


1. Heat a large, non-stick pan with butter on medium-high heat

2. Pat pork dry on both sides, sprinkle with salt, pepper, paprika, and nutmeg.  Add to pan, in two batches if necessary.  Sear on both sides until brown (about a minute on each side). Add to slow cooker.

3. Add chopped veggies to slow cooker

4. Combine sauce ingredients, stir until combined.

5. Pour sauce evenly into slow cooker

6. Top with bay leaves and cinnamon sticks

7. Set slow cooker to low for 8 hours

9. At 7 hours, remove pork and shred with 2 forks.  Add back into slow cooker and stir everything together.

10. Remove + serve (preferably with warm bread and butter... yum)!

Pork Stew 2_1.jpg