Lightly coat a 9-inch removable-bottom tart pan with cooking spray.

Pulse hazelnuts in a food processor until finely ground. Add flour, almond flour,
sweetener and salt and pulse for a few seconds to combine. Mix egg and olive oil in a small bowl and then add to the food processor. Pulse until combined and a smooth dough forms. Transfer the dough to the prepared pan. Using floured fingertips, press it firmly over the bottom and up the sides. Prick a few times with a fork. Freeze the crust for 15
minutes.

Preheat oven to 375°F.

Place the tart pan on a baking sheet. Line the crust with parchment paper or foil with a 1-inch overhang. Fill with pie weights (or dried beans). Bake until the edges start to turn slightly golden brown, about 15 minutes. Lift out the paper (or foil) and pie weights. Bake the crust for 5-7 minutes minutes more until evenly golden brown. Transfer to a wire rack. Let cool completely.

Melt the chocolate in the microwave on medium power, in 30 second stints. Heat it until almost all melted, but stop before it is completely melted. Stir it gently so that the last little pieces of chocolate dissolve. Leave to cool for 10 minutes. Stir in the oil to combine and set aside.

Whisk the egg whites and a pinch of sea salt flakes in a grease-free bowl until you have firm peaks. Set aside for the moment.

In another bowl, large enough to take everything later, whisk the yolks, sugar, almond extract, and ¼ teaspoon of sea salt flakes until pale, thick and about doubled in volume. You don’t need to clean the beaters when going from whites to yolks.

Gradually pour the chocolate-oil mixture into the beaten yolks and fold to mix completely. Add a third of the beaten egg whites and fold in vigorously to lighten the mixture; no need to be delicate at this stage. Now gently fold in another third of the egg whites and, when that second lot is incorporated, fold in the final third leaving behind any liquid at the bottom of the bowl of whites. No white streaks should be visible.

Spoon the filling into your prepared crust and spread it out evenly. Refrigerate it until ready to serve. Take it out to come to room temperature for 40 minutes before eating. Dust it with some of the powdered sugar substitute before serving. I also like to serve it with vanilla whipping cream, sweetened lightly with sugar substitute.

In a large skillet, melt the butter. Add the anchovy paste and break it up with the back of a spoon into the butter. Add the onion slices, and cook slowly. This can take up to 45 minutes. The onions will be caramelized and very golden and soft. Add them to the slow cooker. Return the skillet back to the stove. Add garlic cloves and soften for a few minutes. Add it to the also cooker.

Return the skillet back to the stove, and heat the olive oil. Trim and cut the roast into 1-2 inch pieces. Brown in the skillet until nicely caramelized. Do not overcrowd the pan, brown in the batches if need be. Move browned beef into the slow cooker as you go. Then add some of the water to the pan, about a cup's worth. Scrape the bottom of the pan and heat the water up. Add it to the slow cooker and add the rest of the water. Add the bullion, salt, and Worcestershire sauce. Cover and cook on low for 8 hours. Beef will be fork tender. If you need to add more water to get enough broth add it as you go.

Spoon the soup into oven-safe soup bowls. Place bread on top of each, and sprinkle 1/4 cup of cheese on top of the bread. Place the soup bowls onto a baking sheet and place it under the broiler on high in the oven-just until the tops are melted and bubbly and just started getting golden. Serve hot.

Cook pasta in a pot, and drain. Heat olive oil in a heavy medium skillet over medium heat. Add onions, saute until translucent, about 3 minutes. Add garlic, saute for 1 minute. Add shrimp, cook 2 minutes and remove. Set aside. Add tomatoes and saute for 2-3 minutes. Add fish stock and wine, and reduce (about 4-6 minutes). Put shrimp back in and add basil. Mix in. Cook for 2 minutes, add salt and pepper to taste. Toss and mix with cooked pasta.

Preheat oven to 350˚.

In a bowl, toss the apples with salt, spices, sugar and let the apples macerate for up to 30 minutes.

In a saucepan, melt the butter, and add the apple mixture. Cook until apples have softened and cooked down. Add the cornstarch and take off the heat.

On a floured surface, roll each of the cinnamon rolls to about 1/8th thick. Spoon some of the apple mixtures at the center of half the circles. Place an unfilled circle on top of the filled ones, and press the edges with your fingers to seal.
Place the pies on a parchment-lined baking sheet.
Brush tops with the cream. Bake until golden brown, about 10 minutes. Serve warm.

Whip the cream cheese until fluffy, then add the sugar and vanilla and cream, and whip again. Spread on cooled bread.

Temper chocolate by slowly melting the chocolate in the microwaves in low, short bursts, making sure the dark chocolate doesn't rise past 91˚ F, and the white chocolate not past 85˚F. Use the heat of the bowl and mixing it against the flat of a spatula to melt the chocolate versus using the microwave to raise the temperature. Going past these temperatures breaks the sugar crystals from the butterfat, making the molds less sturdy and shiny.

Use half-sphere silicone molds about 2.75 in diameter. Two molds will yield you 6 bombs. Using a pastry brush or cake decorating brush, brush a thin layer of chocolate in the molds. Flip the mold upside down to drain excess. Use a frosting knife across the top unilaterally to create a clean edge across the top of the molds. Chill the mold in the fridge for 5 minutes. Brush a second coat and repeat. Carefully pull each set mold out, and place it on an upside-down muffin pan so it doesn't roll around. Fill half of the molds as desired. The other half will serve as "tops".

Pour 1/4 cup of the cocoa mix in the mold (1 packet). Add the vanilla powder, a sprinkling of dried rose petals, and a 1/4 tsp. of rose water over the petals.

Pour 1/4 cup of the cocoa mix in the mold (1 packet). Add 1 tbsp. of pulsed strawberry powder, then the vanilla powder. Add 2-4 small freeze-dried strawberries on top.

Pour 1/4 cup of the cocoa mix in the mold (1 packet). Add the 1/2 tsp. finely chopped white chocolate. Drizzle the caramel on top, then sprinkle with the sea salt. (Marshmallows may be fun and optional.)

Heat a saute pan until hot, and brush the surface with matching chocolate to act as "glue". Take off heat and put it near your work area. Use some cotton or plastic gloves to keep your fingers from making finger prints or melting the molds. Take a top mold, and place the edge down into the melted chocolate in the pan, and spin around for 2 seconds, just to melt the edge and even it out. Place the edge to a filled bottom and put gentle pressure on it so it sticks, creating a full sphere. Gently press sides to make sure it is even on all sides. Let set. Repeat with the others.

Preheat oven to 350˚. Line baking sheets with tinfoil or parchment paper. Set aside.

With a stand mixer, cream the butter with the sugar in a large bowl until light and fluffy. Add the egg, sour cream, rosewater and vanilla. In a small bowl whisk the flour with the baking soda and baking powder. Turn stand mixer on low, and gradually add the flour mixture to the butter mixture, scraping the sides of the bowl as you go.

Fold in the dried rose petals, crumbling them in your hands as you add them in. Drop by rounded tablespoons onto the parchment-lined cookie sheet. Bake for 10 to 12 minutes, or just until golden brown on the edges.

Let cool on the trays. Meanwhile, melt the vanilla white candy melts according to package directions, so that it is able to be drizzled. Using a fork, aggressively flick the white candy melts on top of the cooled cookies. Gently sprinkle a few rose petals onto each cookie so that they stick to the vanilla drizzle. Let the drizzle on the cookies set, and store in airtight container for up to a week.

Boil cauliflower for 7-10 minutes until soft. Remove from stove and drain. transfer to cutting board to roughly chop. (I use about 3/4 of the cauliflower but you can use more.)
Add oil to a saute pan and heat over medium-high. Add carrots, parsnips and cook until soft for 7 minutes and add garlic, leeks. Cook another 4 minutes until leeks soften. Remove from heat.

In a pot, melt butter and whisk in the flour. Heat until it starts to brown a bit over medium-high heat. slowly add milk, whisking all the time, and then add water. Add salt, cayenne, and cheese and stir until cheese melts. Remove from heat and add eggs and stir until it forms a smooth batter.

Add the cauliflower and other veggies to cheese sauce and mix gently.
Pour ingredients into a baking dish and bake at 300 degrees F˚ for approx 1 hour and 15. ( I cover the dish for 20 minutes and then remove the lid)

Dissolve the yeast in the bowl with the warmed water and pinch of sugar. Let it sit for about 5 to 10 minutes until it becomes bubbly and active.
In another small bowl, melt the butter, then add the honey and mix. Let cool slightly.

In the mixing bowl for a stand mixer, add the proofed yeast, then the butter mixture, then the room-temp buttermilk. Stir to combine. Then add the kneading hook to the stand mixer.

Stir in 2 cups of the flour using the dough hook attachment and add the salt. Once the flour is mixed in, add the rest of the flour and the pulsed oats and set the mixer on medium-low, kneading the dough for about 8 minutes. Stop midway to spread the dough along the bottom and combine, to make sure it is getting consistent kneading. The dough should be smooth but if it is still sticking, add a tablespoon or two of flour at a time and mix until the dough is soft and smooth, pulling away from the sides of the bowl. The bowl should be clean.

Using cooking spray, lightly mist a large. Set the dough in the bowl, cover the bowl with plastic wrap, and cover with a lint-free towel. Set it in a warm place, undisturbed, to rise for about 1 1/2 hours, or until double in size.

Lightly spray a 9” x 5” loaf pan with cooking spray. Save the plastic wrap, to use again for the second rise. Once doubled, punch the dough down. Shape into a rough rectangle, then place the dough in the pan, forming it into a loaf shape. Cover the pan with plastic wrap and again, let the dough rise until it’s about an inch over the top of the pan, about 40 minutes. Begin preheating the oven to 350° F while it rises.

Once doubled again, take a sharp knife and make a cut along the top of the loaf, This gives the dough room to rise in the oven. Brush the top with cold water, then sprinkle extra oats on top, gently pressing it on the wet surface. Place the pan in the oven and bake for 35-40 minutes, until the dough has puffed further and is golden brown. It should sound hollow when knocked on. Cool the bread in the pan for about 10 minutes, then remove it to a cooling rack to cool completely.