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Lemon Cheesecake

Making Bulletproof Coffee


Start to Finish: 5 minutes


Bulletproof tip: If you’re new to MCT oil, start with 1 tsp. and build up to the full serving size over several days. You can also adjust the amount of butter (or Ghee) to find what works for you.


  1. Brew 1 cup (8-12 ounces) of coffee using Bulletproof coffee beans.

  2. Add coffee, Brain Octane C8 MCT oil and butter or ghee to a blender.

  3. Blend 20-30 seconds until it looks like a creamy latte. Enjoy!

Makes: 1 cup


  • Calories: 230

  • Fat: 25g

  • Saturated Fat: 21g

  • Carbs: 0g

  • Protein: 0g

  • Fiber: 0g

  • Sugar: 0g

  • Salt: 0mg


Whittards of Chelsea - Coconut Coffee Cooler 


150ml cold brew Coconut Flavoured Coffee


Lime wedge (juice and wedge)

150ml tonic water


  1. Cold brew the Coconut coffee, add 100g of coffee per litre of water to a cafetière and fill with cold water (use filtered water for the clearest taste). Give the grinds a quick stir and put the lid on. Pop in the fridge for 16 –20 hours. Push the plunger down before pouring.

  2. Once brewed, fill a highball glass with ice.

  3. Add the cold brew coffee, a squeeze of lime juice from the wedge and the wedge itself.

  4. Top up with tonic water.

Perfect Irish Coffee




  • ⅔ cup strong black coffee (157 ml)

  • 2 teaspoons light brown sugar

  • ¼ teaspoon rum extract

  • ½ cup heavy whipping cream (60 ml)

  • 2 teaspoons cocoa powder, for garnish (optional)


  1. Fill a glass mug with ⅔ cup of hot coffee.  Add the sugar and rum extract and stir until dissolved.  Let the cup stand still until the mixture has completely stopped swirling.

  2. Meanwhile, beat the cream in a medium bowl until it's thick and airy, but still pourable.  Pour it into a jug with a spout.

  3. Pour the cream over the back of a spoon right in the center of each mug.

  4. If desired, dust the cream with cocoa powder using a stencil, and serve immediately.


In a kettle or small saucepan, bring 1 to 1 ½ cups water to a boil. Pour the water into a large mug and add the tea bags and cinnamon stick. Let steep for at least 3 minutes (the longer the better), then remove and discard the tea bags. Add the coconut oil and stir it in using the cinnamon stick.


French Hot Chocolate



The most decadent dark hot chocolate recipe that tastes just like the French hot chocolate found in Paris cafés. Intense, rich, and absolute heaven for any chocolate lover. Recipe based off of the famous Café Angelina in Paris.

PREP:3 mins

COOK:5 mins

TOTAL:8 mins

SERVINGS: 2 large, intense cups or 4 smaller ones




  • 1 ½ cups whole milk

  • ½ cup heavy cream

  • 2 teaspoons powdered sugar

  • ½ teaspoon espresso powder optional, but delicious for intensifying chocolate flavor

  • 8 ounces bittersweet chocolate at least 70%, chopped*

  • Giant bowl of whipped cream for serving



  • In a medium saucepan over medium heat, whisk together the whole milk, heavy cream, powdered sugar, and espresso powder until small bubbles appear around the edges. Do not allow the mixture to boil.

  • Remove from saucepan from the heat and stir in the chopped chocolate until melted, returning the sauce to low heat if needed for the chocolate to melt completely. Serve warm, topped with lots of whipped cream.




Thanks to Rock Hudson and Elizabeth Taylor - for creating the Chocolatini (This is an interesting healthier version, the original made both Rock and Liz sick)



· ⅛ medium ripe avocado

· 2 tsp. unsweetened cocoa powder

· 1 tsp. pure maple syrup

· 1 cup unsweetened almond milk

· 1 cup ice

· 1 scoop Chocolate Plant-Based Vegan Shakeology

· 1 tsp. all-natural almond butter

· ½ tsp. pure vanilla extract

· dark chocolate shavings (for garnish, optional)




1. Combine avocado, cocoa powder, and maple syrup in a small bowl; mix until smooth.

2. Place almond milk, ice, Shakeology, almond butter, and extract in blender; cover. Blend until smooth.

3. Place avocado mixture in a serving glass; use a spoon or rubber spatula to spread as a coating on the inside surface of the glass.

4. Top with smoothie mixture; garnish with chocolate shavings if desired. Serve immediately.

Calories 301 kcal

High in Fiber, High in Protein, Quick ‘n’ Easy, Vegan, Vegetarian

Author: Beachbody


This Recipe is my favorite from #jocooks - best recipes ever!




  • chocolate syrup

  • 1 oz Irish cream liqueur

  • ½ oz vanilla vodka

  • 1 ½ oz chocolate liqueur

  • ½ cup ice


  • Swirl a martini glass, from the bottom up, with chocolate sauce.

  • Add the Irish cream, vodka, and chocolate liqueur to a cocktail shaker with the ice. Shake vigorously for 20-30 seconds, then fine-strain into the prepared martini glass.

Pea Flower Mocktail



  • 3 teaspoons pea flower tea, soaked in hot water for 10 minutes and strained

  • 1 lime, sliced thin, to garnish

  • Mint, to garnish

  • Ice, for serving

  • Water, for serving


  • STEP 1

    In a jug, mix all the ingredients and chill for 2 hours. Garnish with lime, edible flowers  and serve.


Tropical Tea Mocktail



  • 3 ounces Lipton Tropical Iced Tea, brewed and brought to room temperature (or chilled)

  • ▢2 ounces ginger beer

  • ▢1 ounce fresh-squeezed orange juice

  • ▢Citrus leaves and an orange wedge, for garnish (optional)


  • Pour all ingredients into a tall glass filled with ice. Stir gently to combine.

  • Garnish with citrus leaves and an orange wedge, if desired.

Fruity Sangria



  • 1 orange, sliced `

  • 1 pear, sliced `

  • 1 pomegranate, seeds removed

  • 2 sweet apples, one cubed and one sliced

  • 1/ 2 lemon, sliced `

  • 34 ounces sparkling mineral water, chilled

  • 1 (20-20.3 ounce) bottle white grape juice

  • 4 cinnamon sticks

  • 4 star anise

  • Rosemary, fresh sprigs

  • Maple syrup, or agave syrup, to taste

  • Ice cubes



  • STEP 1

    Combine fruits and liquids in a large jug. Add cinnamon sticks, star anise and rosemary to infuse. Sweeten to taste.

  • STEP 2

    Serve chilled with ice cubes.

Lyre's Non Alcoholic Spirits


Drink Monday's Non Alcoholic


White & Simple


Italy Intro

the sweetest occassionDIY-flavored-olive-oil-0072.jpg.webp

Yes! it's carmels & fruit


Off the rack

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Everything board


Honey and Crunch


Lyre's Non Alcoholic Spirits

Laura TreveyBlue-Cheese-and-Olives-Cheese-Board.jpg

Drink Monday's Non Alcoholic


Caviar and...


Girl's Night

Laura TreveyBlue-Cheese-and-Olives-Cheese-Board.jpg

Lemon Cake

figs and twigs Spring Tart Lemon cake-400x600.jpg



1 box Duncan Hines yellow cake mix

1 large box lemon Jello

1/2 cup canola oil

1 1/3 cups non fat milk

4 eggs

1 teaspoon vanilla (I use Mexican vanilla)

zest from 2 limes and 1 lemon


Juice from 1 lemon

Juice from 2 limes

2 teaspoons lemon and lime zest

1/2 box sifted powdered sugar, add more for a thicker glaze



Mix first 4 Ingredients well. Add the eggs, mix well. Add the vanilla and zest. Mix well. Pour ingredients into a bundt pan that has been sprayed with non stick cooking spray, then lightly dust the pan with flour. Bake for about one hour at 325 degrees. Check with a tooth pick to make sure the cake is properly baked. Let the cake cool for 15 minutes. Remove from pan, place on a pretty cake plate.

Combine glaze ingredients. Spoon glaze over the cake.




Thyme Shortbread




1 cup unsalted butter at room temperature

1/2 cup granulated white sugar (plus extra for dusting)

1 Tablespoon pure vanilla extract

1 Tablespoon fresh lemon zest

1 large egg at room temperature

2 cups all purpose flour

3/4 teaspoon fine sea salt

*sprigs of fresh thyme

*extra lemon zest


  1. Cream the butter, sugar, vanilla and lemon zest in the bowl of your stand mixer. Cream until light and fluffy, about 3 t0 4 minutes.

  2. Add the egg, mix on medium speed for another minute. Scrape down the sides and bottom of the bowl to make sure the ingredients are fully incorporated.

  3. Add the flour and the salt to the mixture, mix on low speed just until combined.

  4. Remove the dough from the bowl, flatten into a 1 inch disk and wrap in plastic wrap. Place dough in the fridge to chill for one hour until it’s slightly firm.

  5. Preheat over to 325 degrees. Line two cookie sheets with a silpat liners or parchment paper.

  6. Remove dough from the fridge. Place on a lightly floured surface. Roll dough out to 1/4 inch thickness. Sprinkle some fresh thyme leaves and lemon zest onto the dough. Use the rolling pin to lightly press the thyme and lemon zest into the dough.

  7. Use cookie cutters in the shapes of your choice to cut out shapes. I like to use fluted square cookie cutters in different sizes. I purchased these at Sur la Table.

  8. Place the cut out dough onto the cookie trays. Sprinkle a little sugar onto the top of each.

  9. Bake for 12-15 minutes until they just begin to lightly brown around the edges. Remove from the oven, cool for a few minutes then transfer to a wire rack to cool completely.

  10. Store in an airtight container.

Lemon Tart


-- @loskitchenco



  • 1/ 2 cup unsalted butter

  • 1/ 2 cup almond flour (can sub with all purpose flour)

  • 1 cup all purpose flour

  • 1/ 4 cup heavy cream

  • 4 large eggs

  • 4 tablespoons unsalted butter


  • STEP 1

    Preheat oven to 350° F.

  • STEP 2

    In a food processor (or by hand) combine all dry ingredients together until fully blended together.

  • STEP 3

    Add softened butter in small chunks and blend in 3-5 second pulses for a total of about 20-30 seconds, just until the dry ingredients combine with the butter and it forms into a dough. (If doing by hand, I suggest using a fork to break up the butter with the dry ingredients, then kneading together until it comes together as a dough, similar to pie dough.)

  • STEP 4

    Press the dough into a tart pan evenly, dipping your fingers in flour to help press it into the pan if it still feels slightly sticky. You can also wrap the dough in plastic wrap and refrigerate for up to 3 days or freeze it for a month if you want to spread out the process.

  • STEP 5

    Put the prepared tart pan in the refrigerator and let it chill for at least 30 minutes. This will help prevent it from shrinking in the oven. Line the bottom of the tart with a piece of aluminum foil or parchment paper and add dry beans or pie weights.

  • STEP 6

    Bake for 15-20 minutes until the edges start to get lightly golden brown.

  • STEP 7

    Remove from oven and set aside to cool. Once cool, if you're not filling the tart soon, wrap it in plastic wrap to keep it fresh. This will stay perfectly fresh at room temperature if prepared a day in advance.



  • 1 tablespoon lemon zest

  • 2/ 3 cup lemon juice

  • 3/ 4 cup granulated sugar

  • 1/ 4 cup heavy cream

  • 4 large eggs

  • 4 tablespoons unsalted butter, softened



  • STEP 1

    Preheat oven to 350° F.

  • STEP 2

    Add lemon zest, lemon juice, sugar, heavy cream, and eggs to a sauce pan over medium heat. Whisk constantly until the mixture begins to thicken (usually about 8-10 minutes). If you stop whisking, your eggs may begin to curdle.

  • STEP 3

    A good test to ensure it's thick enough is if you can dip the back of a spoon in the curd and it will hold without running off. When it's thickened, remove from heat, and add softened butter in pieces, whisking until it's all melted and incorporated into the curd.

  • STEP 4

    Pour the curd through a fine mesh strainer into a bowl, using a spatula or spoon to assist the curd in getting through. This step is to help remove any remaining zest or potential small curdled pieces. Then pour the strained curd into your baked crust.

  • STEP 5

    Bake for an additional 8-10 minutes until it's mostly set, with a slight jiggle in the center.

  • STEP 6

    Let it cool before serving. I prefer to let mine chill in the refrigerator for at least 2 hours. Just before serving, dust with powdered sugar if desired. Another optional addition is to serve with sliced fruit and/or whipped cream.

  • STEP 7

    Keep leftovers wrapped with plastic wrap in the fridge. Stays fresh for up to 3 days.





  • 6 tablespoons unsalted butter, chilled, plus more for baking dish

  • 3/4 cup all-purpose flour

  • 1/2 cup sugar

  • 1/2 teaspoon ground cinnamon

  • 5 cups blueberries, fresh or frozen

  •  Vanilla ice cream, for serving (optional)




  1. Preheat oven to 375 degrees. Butter a 9-inch round baking dish; set aside.

  2. Combine the flour, sugar, and cinnamon in a bowl; blend in the butter with a pastry cutter or your fingers until the mixture is crumbly.

  3. Place the blueberries in the prepared baking dish and sprinkle the crumb over them. Bake 30-35 minutes. Serve with ice cream, if desired.


Joanna Buchanan Napkin and Rings - pair very well with Martha's BlueBerry Crisp and George Vigouroux Hommage Blanc de Blancs

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