Jump To Recipe Jump To Video Every fall, as the air gets crisp and the plums ripen, I’m reminded of a classic recipe that captures the essence of the season: Marian Burros' Plum Torte, a beloved staple since it appeared in The New York Times over three decades ago. Fresh whole plums ready for baking. This torte has a way of making everyone feel like a seasoned baker, thanks to its straightforward, fuss-free approach. But it’s not just about following a recipe; it’s about making it your own, which is exactly what I set out to do. Halved plums prepared for the torte. This year, I decided to shake things up a bit by adding a dash of cognac and a sprinkle of homemade pumpkin spice to the mix. These aren’t just whimsical additions; they bring a depth and warmth to the torte that feels like fall in every bite. A beautifully baked plum torte with a golden crust. The cognac elevates the natural tartness of the plums, while the pumpkin spice melds beautifully with the fruit’s sweetness, creating layers of flavor that are both comforting and subtly sophisticated. If you’re up for a little kitchen adventure, why not give this twist on Marian Burros' classic a try? It’s a lovely way to welcome the season and an even better treat to share with friends and family. A tender slice of plum torte revealing juicy baked fruit. Plus, it’s an opportunity to add your own spin to a piece of culinary history. Whether it becomes a new favorite or a fun experiment, it’s all about the joy of baking and the memories you create along the way. Ingredients: Inspired by Marian Burros ( Make 8" cake ) Plums Washed Halved, About 10 Cognac, 2 TBSP Unsalted Butter, 115g + More For Greasing Demerara Sugar, 75g + 1 TBSP Granulated Sugar, 75g Eggs, 2 Unbleached All Purpose Flour, 120g Baking Powder, 1 TSP Sea Salt, Pinch Vanilla Paste, 1 TSP Pumpkin Spice Blend Homemade , 1 TSP Equipment: Oven 8" Spring Form Round Cake Pan Hand / Stand Mixer Directions: Please visit my " Pumpkin Spice Blend " page for the recipe. In a large bowl, toss together the plums and cognac. Set them aside until ready to use. Preheat oven to 180 degree celsius or 350 fahrenheit. Lightly grease the cake pan with some butter. Line the bottom and sides of the pan with parchment paper. Cream butter with a stand or hand mixer until it reaches mayo consistency. Whip in the 2 types of sugar, 1/2 portion at a time, until light and fluffy. Followed by the eggs. In a large bowl, combine flour, baking powder and salt. Continue to whip in the flour mixture, 1/2 portion at a time, until well combined. Lastly, mix in the vanilla paste. Scrape down the sides as you go along. Transfer the batter to the prepared cake pan. Lay the soaked plums, skin side up, in a circular pattern. In a small bowl combine 1 TBSP of demerara sugar and pumpkin spice blend. Sprinkle that pumpkin spice sugar mixture over the top. Wack into the oven and bake for about 40 to 50 mins. The top should be golden brown and pass the skewer test. Remove from oven and set aside for 10 mins. Release the spring and allow the cake to cool down completely. Slice and serve. Crispy on the outside, soft, moist and dense on the inside... Mama Mia... Recipe Video:

Jump To Recipe Jump To Video Experimentation in the kitchen is the spice of life, and it’s how we stumble upon some of our most cherished recipes—but not every experiment leads directly to a new favorite. That was certainly the case when I ventured into the world of chocolate pasta. Decadent Chocolate Dessert Pasta — a sweet twist on traditional pasta, ready to cook. My brother gave me this chocolate pasta from Australia... Known for its rich and somewhat unconventional flavor, chocolate pasta can be a bold choice, and it certainly isn't for everyone. My latest culinary adventure involved pairing this intriguing pasta with roasted plums and vanilla ice cream, a combination aimed at balancing the unique pasta's taste with familiar, comforting flavors. Fresh golden plums halved and prepared for roasting. Roasted plums... My daughters and I were equally curious to see how this unusual dish would turn out. While the roasted plums, with their syrupy sweetness enhanced by cinnamon and honey, brought a delightful contrast to the plate, the chocolate pasta itself left us a bit puzzled. The consensus was clear: it was an interesting experience, but perhaps too out-of-the-box for our tastes. My youngest even suggested that a drizzle of chocolate syrup might tie the flavors together better, suggesting that a bolder chocolate presence could be the key to enjoying this dish. Chocolate pasta plated with caramelized plums and a generous scoop of vanilla ice cream. If you’re feeling adventurous or simply love the idea of exploring new and unusual food pairings, this chocolate pasta dish might just be up your alley. While it wasn’t a hit in our home, the world of culinary experiments is all about personal taste. Who knows? You might find a way to tweak this dish into something wonderful for your own family. Whether it’s a hit or a miss, it’s all part of the fun and creativity that cooking brings to our lives. Ingredients: (Serve 4) Plum Washed Pitted Halved, 350g Cinnamon Powder, Pinch Sea Salt, Pinch Pure Honey, 1 TBSP Hot Water, 1L Chocolate Pasta Preferably The Professors' , 250g Granulated Sugar, 1 TBSP Fresh Orange Zest, 1 Orange Good Quality Vanilla Bean Ice Cream, For Serving Equipment: Skillet / Pan Oven Directions: Preheat the oven to 190 degree celsius or 375 fahrenheit. Transfer the plums to a baking tray. Sprinkle cinnamon powder, salt and drizzle honey over the top. Toss to combine well. Arrange the plums cut side up. Wack into the oven and bake for 15 mins. Remove from the oven and give it a quick toss. Return to the oven and continue baking for another 5 to 15 mins or until the plums are soft. Remove from the oven and set it aside. In a skillet over medium heat, add hot water. Add in the chocolate pasta. Season with sugar and cook until the pasta is al dente. Remove from heat, season with salt and orange zest. Give it a final mix. Drain and transfer onto serving plates. Top with a scoop of vanilla bean ice cream and that roasted plum. Serve immediately. Will you give this a try? It's bizarre for me and my kids... Recipe Video:

Jump To Recipe Jump To Video Funny story—after posting about my Japanese cucumber salad, a TikTok commenter mentioned Gurkensalat, the German version. I was intrigued! Unlike the light, crisp dressing of the Japanese salad, Gurkensalat dresses the cucumbers in a creamy mix of sour cream and dill, giving it a rich texture and robust flavor. It's a whole different vibe but equally refreshing in its own right. Freshly mixed German cucumber salad with dill and red onions in a tangy cream dressing. So, I took to the kitchen, adding a dash of smoked paprika and a spoonful of honey to the traditional German recipe. The result? A delightful twist that bridges the simplicity of the cucumbers with a deeper, aromatic profile. It’s definitely richer than the Japanese salad, but I love how each brings out a different side of the same vegetable. Creamy Gurkensalat ready to serve as a refreshing side dish. If you’re ever curious about mixing up your salad routine, why not give this German take a try? It's a cozy yet refreshing side that’s as fun to make as it is to eat. And hey, if you’re anything like me, you’ll enjoy the playful contrast it brings next to its Japanese cousin on the dinner table. A simple yet classic German cucumber salad plated and ready to enjoy. Ingredients: (Serve 2) Any Seedless Cucumbers, 2 Large Sea Salt, 1 TSP + 1 TSP Red Onion Thinly Sliced, 1 Sour Cream, 1/2 Cup Pure Honey, 2 TBSP Apple Cider Vinegar, 2 TBSP Dried Dill, 1 TSP Dried Parsley, 1 TSP Smoked Paprika, 1/2 TSP Black Pepper, Pinch Directions: You can use a mandoline to thinly slice the cucumbers or you can simply use your kitchen knife. Transfer to a bowl and toss in 1 TSP of salt. Set it aside for 15 mins. Transfer the onion to a bowl of hot water along with 1 TSP of salt. Mix to combine well and set it aside for 15 mins. In the meantime, add the rest of the ingredients to a large mixing bowl. Mix until well combined. Squeeze out as much liquid as humanly can from the cucumbers and drain the onion. Transfer the cucumbers and onion to the sour cream mixture. Toss until well combined. Taste and adjust for seasonings with salt and pepper. You can also add more sour cream to your preference. Cover and set it aside in the fridge for at least 4 hours to overnight. Serve and enjoy. Creamy, crunchy and nourishing… I still prefer the Japanese version... Recipe Video:

Jump To Recipe Jump To Video There's something deeply comforting about the simple sandwiches my partner used to whip up with just cucumber, tomato slices, and an over-easy egg. They were nourishing, no doubt, but they tended to get soggy a little too quickly for my taste. So, I set out to recreate this classic with a few tweaks to keep everything fresh and crisp longer. Soft white bread sandwich with fresh cucumber, tomato, and fried egg layers. My partner's version... In my version, I address the sogginess by deseeding and grating the cucumber, then squeezing out the excess moisture before mixing it with finely diced tomatoes, creamy yogurt, and a blend of garlic, dill, and lemon for some zest. Creamy vegetable salad made with diced carrots, cucumbers, herbs, and yogurt dressing. This mixture sits atop toasted sourdough bread, which I only toast on one side to maintain some softness, topped off with a perfectly boiled egg. The result? Each bite is crisp, creamy, and bursting with flavors that complement rather than overwhelm each other. Let's call this CET sandwich; c for cucumber, e for egg and t for tomato. Toasted rustic bread sandwich with soft-boiled egg and creamy vegetable salad. If you're looking for a quick meal that feels both light and satisfying, give this upgraded sandwich a try. It's a fantastic way to enjoy a familiar taste with a new twist that keeps everything you love about the original but adds a little extra to make it even better. Whether it's for a lazy weekend brunch or a quick weeknight dinner, this sandwich promises to be a hit! Double-stacked sandwich halves showing vibrant layers of egg and vegetables. Ingredients: (Serve 2) Cucumber Grated, 1 Large Tomatoes Deseeded Finely Diced, 2 Yogurt, 1/2 Cup Garlic Grated, 1 Clove Dried Dill, 1 TSP Extra Virgin Olive Oil, 2 TBSP Sea Salt, Pinch Black Pepper, Pinch Fresh Lemon Juice, 1/2 Lemon Fresh Lemon Zest, 1/2 Lemon Unsalted Butter, For Toasting Sourdough Bread, 4 Slices Olive Oil, For Toasting Eggs Soft Boiled, 2 Equipment: Cast Iron Skillet / Pan Directions: Transfer to a kitchen towel once the cucumber has been deseeded and grated. Wrap and squeeze out as much juice as humanly can. Transfer to a large mixing bowl with tomatoes, yogurt, garlic, dill, olive oil, salt, pepper, lemon juice and zest. Toss and mix until well combined. Taste and adjust for seasonings. Set it aside chilled in the fridge until ready to use. Toast the bread in some olive oil on a skillet over medium heat, 1 side only. Spread the cucumber tomato mixture onto 2 slices of bread. Top with soft boiled eggs and finish the sandwiches with the remaining 2 slices of bread. Serve immediately. I shouldn't brag, but this is way better... The perfect bite... Recipe Video:

Jump To Recipe Jump To Video This creamed mushroom toast is a recipe close to my heart, inspired by @beerswithdave ’s childhood memories of his mother’s kitchen. With rich, creamy mushrooms, caramelized onions, and a hint of thyme, this dish is simple but packed with flavor.  Rich, creamy, and packed with flavor—this mushroom mixture is ready for its toast topping moment. Creamy & mushroomy... It’s the perfect combination of earthy and comforting, served over a crispy slice of sourdough. Every bite brings warmth and nostalgia, making this toast a cozy go-to for breakfast, lunch, or even a light dinner. I think we all love the idea of food bringing back memories, and this one really does just that. Golden sourdough meets earthy creamed mushrooms for the ultimate comfort snack. What makes this recipe truly special is its balance of flavors and textures. The mushrooms are perfectly caramelized, while the creamy sauce, brightened by a splash of white wine and a sprinkle of chili flakes, brings a lovely richness without being too heavy. The fresh crunch from the toasted sourdough adds that final layer of perfection. Topped with a generous grating of Parmigiano Reggiano, this dish feels indulgent yet incredibly easy to make. Crispy on the outside, creamy on the top—every bite is a savory delight. I’d encourage you to give this one a try because I’ll be incorporating this creamed mushroom mixture into my next recipe. It’s a versatile dish that’s sure to become a favorite, and you’ll want to experience it in its simplest, most delicious form before we take it to the next level. So, grab some mushrooms and toast up some bread—you’re in for a treat! A simple plate, a perfect toast—sometimes less is more Ingredients: Inspired by @beerswithdave (Serve 2) High Quality Olive Oil, 2 TBSP + More For Toasting Yellow Onion Thinly Sliced, 1 Sea Salt, Pinch Black Pepper, Pinch Mushrooms Thinly Sliced, 200g I'm using Swiss Brown Unsalted Butter 1 TBSP Soy Sauce, 1 TBSP Garlic Finely Minced, 3 Cloves Dried Thyme, 1 TSP Chili Flakes, 1 TSP Adjust To Preference Unbleached All Purpose Flour, 1 TBSP White Wine, 1/2 Cup Heavy Whipping Cream, 1/4 Cup Stale Sourdough Bread, 2 Slices Parmigiano Reggiano, For Grating Parsley Finely Chopped, A Handful Equipment: Cast Iron Skillet / Pan Directions: In a skillet over medium heat, add olive oil. Once the oil is heated up, add in onion. Season with salt and pepper. Saute until translucent. Add in mushrooms and saute until lightly caramelized with butter and soy sauce. Add in garlic, thyme and chili flakes. Saute until aromatic. Followed by flour. Deglaze with white wine. Next, add cream and cook until thickened. Taste and adjust for seasonings. Transfer to a bowl. In the same skillet, toast bread with some olive oil, 1 side only. Transfer onto serving plates and spoon the creamed mushroom over the toast. Grate some parmigiano and sprinkle some parsley over the top. Serve immediately. Mushroomlicious... Simple yet yummilicious... Recipe Video:

Jump To Recipe Jump To Video This sandwich is more than just a tasty meal—it’s a nostalgic nod to @ miso.en.place 's childhood. Inspired by her grandma, who made this for her when she was young, I’ve recreated this simple yet delicious combination of crisp cucumber, seared ham, and over-easy eggs, all layered between slices of toasted sourdough. Getting ready for the perfect CEHT—Chicken ham, Egg, Ham, and Tomato, all prepped and ready. Bread, cucumber, egg, ham and tomato... The balance of flavors is both comforting and satisfying, and I love how the thinly sliced cucumber adds a refreshing crunch to every bite. It’s a recipe with heart, and I think we should call it the CEHT sandwich after its key ingredients: Cucumber, Egg, Ham, and Tomato. Layers of flavor—crisp cucumber, juicy tomato, savory chicken ham, and a perfectly fried egg. Making this sandwich is quick and easy, perfect for a light lunch or even a hearty breakfast. The toasted sourdough brings a delightful crunch, while the slightly salty, seasoned cucumber, juicy tomatoes, and runny yolk from the over-easy egg create layers of flavor that are hard to resist. It ’s the kind of sandwich that feels comforting but still has enough freshness and texture to keep things interesting. A wholesome breakfast sandwich, stacked with fresh and hearty ingredients. You’ll definitely want to try this recipe because I’ll be incorporating it into my next one, so you can see how this humble yet delicious sandwich can be the foundation for something even more exciting. Whip one up, and enjoy the simple goodness of this CEHT sandwich while staying tuned for the next twist! Tall, proud, and ready to be devoured—CEHT sandwich perfection. Ingredients: Inspired by @ miso.en.place (Serve 2) Cucumber Thinly Sliced, 1/2 Preferably Seedless Sea Salt, Pinch Sourdough Bread, 4 Slices Olive Oil, For Toasting Ham, 4 Slices Over Easy Eggs, 2 Tomatoes Thinly Sliced Black Pepper, Pinch Kewpie Mayo, For Spreading Dijon Mustard, For Spreading Equipment: Cast Iron Skillet / Pan Directions: Season the cucumber slices with salt. Mix until well combined and set them aside for 15 mins. In the meantime, toast bread on a skillet over medium heat with some olive oil. Toast until crispy brown, 1 side only. Transfer onto serving plates. In the same skillet, lightly sear the ham. After 15 mins, squeeze out as much juice from the cucumber slices as humanly can. Spread mayo on 2 slices of bread, and mustard on the other 2. Place tomatoes onto the mayo spread bread. Season lightly with salt and pepper. Followed by the seared ham, over easy and cucumber slices. Lastly, the over easy eggs. Finish the sandwich with the remaining slices of bread. Serve immediately. Let's devour this... Everything is so well balanced... Recipe Video:

Jump To Recipe Jump To Video Lebanese pumpkin hummus is a creative twist on the classic hummus, blending the rich, earthy flavors of pumpkin with traditional Middle Eastern ingredients like tahini and garlic. While hummus has been a staple in Middle Eastern cuisine for centuries, this variation adds a seasonal touch with homemade pumpkin puree. Creamy, spiced, and vibrant—Lebanese pumpkin hummus paired with crunchy toasted bread. The addition of Lebanese 7 spice brings warmth and depth, while the pomegranate molasses adds a tangy sweetness that contrasts beautifully with the creamy hummus. It’s a delicious blend of tradition and innovation, perfect for the fall months. This pumpkin hummus isn’t just a flavorful dip—it also showcases the versatility of simple, wholesome ingredients. The creamy texture of the pumpkin, combined with the nutty tahini and bold spices, creates a unique spread that’s perfect for pairing with toasted bread or flatbreads. A bold twist on a Middle Eastern classic—pumpkin brings sweetness, warmth, and color. It's a wonderful way to incorporate seasonal ingredients while still staying true to the rich flavors of Lebanese cuisine. If you’re looking for something different yet familiar, I highly recommend trying this recipe. It’s an easy way to elevate your hummus game with a comforting fall twist, and the balance of flavors will make it a hit at any gathering. Plus, making your own Lebanese 7 spice and pumpkin puree gives this dish a homemade touch that’s truly special. Give it a try, and bring some Lebanese-inspired warmth to your table! Garnished with sesame seeds and herbs, this pumpkin hummus is perfect for scooping with warm, crusty bread. Ingredients: (Serve 2) Pumpkin Puree Homemade , 175g Garlic, 1 Clove Parsley, A Handful Tahini, 1 TBSP Sea Salt, Pinch Lebanese 7 Spice Homemade , 1 TSP White Sesame Seeds, For Garnishing Black Sesame Seeds, For Garnishing Pumpkin Seed Oil, For Drizzling Pomegranate Molasses / Balsamic Vinegar, For Drizzling Toasted Bread, For Serving Equipment: Blender Directions: Please visit my " How To Make Pumpkin Puree " page for the recipe. Please visit my " Lebanese 7 Spice " page for recipe. In a large mixing bowl, add pumpkin puree, garlic, parsley, tahini, salt and spice. I am using a hand blender to blitz until smooth and well combine. You can use a blender as well. Transfer to a serving bowl. Garnish with white and black sesame seeds. Drizzle pumpkin seed oil and pomegranate molasses over the top. Finally, sprinkle some more parsley over the top. Serve with some toasted bread or any flatbread. Mama Mia... This is addictively yummilicious... Recipe Video:

Jump To Recipe Jump To Video These chocolate skull cakelets are a playful and spooky way to enjoy a rich, moist chocolate cake, especially around Halloween. The deep, dark color of the black cocoa powder really brings the skull shapes to life, creating an eerie yet delicious treat. The perfect Halloween bake starts with the perfect pan, these skull molds are all about the spooky details. Nordic's Haunted Skull Cakelet Pan   The batter is flavored with a touch of orange zest, adding a subtle citrus note that pairs beautifully with the intense chocolate flavor. Using Nordicware’s Haunted Skull Cakelet Pan brings out every detail, making each cakelet a little work of edible art. Fresh out of the oven, dark, rich, and hauntingly beautiful. Just outta the oven... The recipe is straightforward, with steps familiar to any baker: creaming the butter and sugars, incorporating the eggs and dry ingredients, and finishing with a generous dusting of cocoa in the skull molds to ensure easy release. Cooling down but still looking menacing—these skulls are almost too creepy to eat. Some did not come off clean, but that's okay, they looked even more real... After baking, a silky dark chocolate and coconut oil sauce adds the finishing touch, giving each skull a glossy, decadent coating. The buttermilk in the batter keeps the cakelets tender, while the chocolate sauce adds richness and a bit of sheen that’s perfect for a Halloween dessert table. A closer look at our chocolate skull cakelets—rich cocoa flavor wrapped in spooky charm. If you love a good chocolate cake with a bit of a twist, these skull cakelets are a must-try! They’re fun to make, impressive to serve, and delicious to eat. Whether you’re preparing for a party or just treating yourself, these chocolate skulls add a dash of spooky charm to the season. Grab your skull pan, and let these darkly delightful cakelets become a new Halloween tradition! Ingredients: (Make 6 Cakelets) Unbleached All Purpose Flour, 90g Black Cocoa Powder / High Quality Cocoa Powder, 50g + More For Dusting Baking Powder, 1 TSP Sea Salt, 1/2 TSP Unsalted Butter, 170g Dark Muscovado Sugar, 80g Granulated Sugar, 100g Eggs, 2 Pure Vanilla Paste, 1 TSP Fresh Orange Zest, 1 Orange Buttermilk, 112g High Quality Dark Chocolate Preferable Valrhona or Callebaut, 100g Coconut Oil, 40g Equipment: Nordic's Haunted Skull Cakelet Pan   Oven Double Boiler Stick / Stand Blender Non Stick Cooking Spray Directions: You can visit Nordicware Original Recipe . Preheat oven to 165 degree celsius or 325 fahrenheit. In a large bowl, add flour, cocoa powder, baking powder and salt. Mix until well combined. Cream butter in another large bowl with a hand or stand mixer until it is mayo consistency. Add in the 2 types of sugar and cream until everything is well combined, light and fluffy. Whip in the eggs until homogeneous. Followed by vanilla paste and orange zest. Continue whipping, alternating between the flour mixture and buttermilk, 1/2 portion at a time. Lightly grease Nordic's Haunted Skull Cakelet Pan  with cooking spray and dust generously with some cocoa powder. Knock out any excess and set it aside until ready to use. Fill the skull mold with the cake batter, 3/4 way thru'. Gently tap on the counter top to ensure that the batter sits properly in the mold. Wack into the oven and bake for 30 to 35 mins or until it passes the skewer test. In the meantime, melt dark chocolate in a double boiler. Remove from heat and add in the coconut oil. Stir until well combined. Allow the cake to cool slightly in the skull pan for about 10 mins. Flip the skull pan onto a wire cooling rack or cutting board. Loosen the sides of the cakelets with an offset spatula if they are stuck. Serve the cakelets immediately while they are still warm with the chocolate sauce. Dip the skulls in chocolate sauce... Perfect for Halloween party... Serve them warm, they are moist and dense... Recipe Video:

Jump To Recipe Jump To Video You know how sometimes you scroll past a food video and can’t stop thinking about it? That happened to me with Hailey Bieber’s pizza toast. I think it first made waves in 2023, but I only saw it recently. Tomatoes are marinating... And since tomatoes are peaking right now, sweet, juicy, bursting with flavor, I thought, why not finally give it a go? I assumed it might be one of those style-over-substance influencer recipes… but honestly? I was wrong. This thing slaps. The genius lies in the layers: crispy, buttery sourdough; stretchy mozzarella; tangy marinara; creamy burrata; sweet-sour marinated tomatoes; and a hit of Parm to bring it all together. It’s like the soul of pizza distilled into a gloriously messy open-faced toast. Even if you're skeptical about the cheese overload (I was too), trust me, the contrast of textures and flavors makes it work. It’s indulgent, yes, but still fresh and vibrant thanks to that tomato-lemon combo. If you’ve got ripe tomatoes, some good bread, and a bit of time, give this recipe a shot. Whether you’re having it for brunch, lunch, or a midnight fridge raid, this toast hits all the right notes. And hey! It’s not quite pizza, not quite grilled cheese… It’s something in between, and honestly, that makes it even better. Ingredients: (Serve 2) Tomatoes Sliced, 1 or 2 Fresh Lemon Juice, 1 Lemon High Quality Olive Oil, 1 TBSP + More For Toasting Sea Salt, Pinch Black Pepper, Pinch Sourdough, 2 Slices Unsalted Butter, 2 TBSP Fresh Mozzarella, 1 Ball Marinara Sauce Homemade , 2 TBSP Burrata, 1/2 Ball Parmigiano Reggiano, For Grating Parsley Coarsely Chopped, For Garnishing Equipment: Cast Iron Skillet / Pan Oven Directions: Please visit my " How To Make Marinara Sauce " page for the recipe. Marinate the tomatoes Slice the tomatoes and toss them with lemon juice, olive oil, salt, and pepper. Let them sit while you prep everything else. Toast the bread Drizzle olive oil over both slices of sourdough. Butter one side of each. Heat a skillet and melt more butter in it. Place the bread slices butter-side-up in the pan and toast until golden underneath. Flip briefly and remove from heat. Add the mozzarella & bake Tear mozzarella into small pieces and scatter on top of the toast. Bake in a preheated oven at 180°C (355°F) until the cheese is melted and bubbly. Top with sauce & more cheese Spoon homemade marinara over the melted mozzarella. Add a few dollops of burrata and the marinated tomato slices. Grate Parmigiano over the top. Bake again & finish Return the toast to the oven for a short second bake, just until everything is warm and slightly gooey. Garnish with chopped parsley and serve immediately. Mama Mia... Recipe Video:

Jump To Recipe Jump To Video These soul cakes are a nod to an ancient tradition, thought to date back to medieval England and Ireland, when people would bake small, spiced cakes in honor of All Saints’ Day and All Souls’ Day. In a custom known as "souling," people—often children or the less fortunate—would go door to door, offering prayers for the deceased in exchange for these cakes. Freshly baked and fragrant—these soul cakes are soft, golden, and ready to be devoured. Just outta the oven... Over time, this practice laid the groundwork for what we now know as Halloween trick-or-treating. Each soul cake was marked with a cross, representing prayers for the souls of loved ones, and usually contained warming spices like cloves, nutmeg, and sometimes even saffron for a bit of golden color. A classic reminder of old traditions, soul cakes marked with a cross and dotted with raisins. Inspired by an old recipe I found, I worked with ChatGPT to recreate an updated version that keeps the charm and warmth of those traditional flavors. In the original, the ingredients are beautifully simple: "Take flower and sugar and nutmeg and cloves and mace and sweet butter and sack and a little ale barm, beat your spice and put in your butter and your sack, cold, then work it well all together and make it in little cakes and so bake them, if you will you may put in some saffron into them or fruit." Piled high with history and flavor—soul cakes were once offered in exchange for prayers. But it needed some modern adjustments for easier baking. Our version uses a homemade ale barm for a subtle, yeasty flavor, along with my homemade cookie spice blend, a touch of saffron, and a dash of dry sherry for authenticity. The result is a soft, crumbly soul cake with a lovely, spiced aroma. It’s even better when left overnight, letting the flavors deepen for an authentic taste of history. If you're in the mood to try a unique, centuries-old Halloween recipe, these soul cakes are a wonderful choice. Simple to make but rich in tradition, they’re perfect for honoring the season with a taste of the past. So gather your ingredients, make a batch, and see how these traditional treats transform your Halloween! A timeless All Hallows’ Eve tradition, now beautifully plated and ready to share. Ingredients: (Make 12 Cakes) Ale Barm: Ale, 60g Saffron, A Pinch Active Instant Dry Yeast, 1.5g Granulated Sugar, 2g Unbleached All Purpose Flour, 8g Cake: Unbleached All Purpose Flour, 240g Granulated Sugar, 100g Cookie Spice Blend Homemade , 3/4 TSP Sea Salt, Pinch Unsalted Butter Softened, 113g Dry Sherry, 30g Currants / Raisins, 30g + More For Decorations Icing Sugar, For Dusting Equipment: Oven Sauce Pot 2" Pastry Cutter Directions: Please visit my " Cookie Spice Blend " page for the recipe. Prepare the Ale Barm. In a saucepan over medium-low heat, gently warm the ale until it reaches lukewarm (98–105°F or 36.5–40.5°C). In a mortar, grind saffron and a pinch of sugar into a fine powder. Pour the lukewarm ale into the mortar to “rinse” out the saffron. Transfer the liquid to a mixing bowl and add the remaining barm ingredients. Stir until everything is dissolved and well combined. Let it sit for about 15 minutes or until foamy. Make the Dough. In a large bowl, mix flour, sugar, cookie spice blend, and salt. Add softened butter. Use your fingers to rub the butter into the flour until it resembles wet sand. Pour in the ale barm and sherry. Mix by hand until it forms a dough. Fold in the raisins. Do not knead or overmix. Cover and chill in the fridge for 30 minutes. Shape and Bake the Soul Cakes. Preheat oven to 175°C (350°F). Divide the dough in half. Work with one half and keep the other chilled. On a lightly floured surface, place the dough and cover with parchment paper. Roll to ½-inch thickness. Cut into 2" round discs using a pastry cutter. Re-roll scraps as needed to cut more rounds. You should get around 6 discs per batch. Place onto a parchment-lined baking tray. Using the back of a knife, gently mark a cross (not all the way through) on each disc. Decorate the cross with raisins or currants. Bake and Finish. Bake for 15–20 minutes or until the edges and bottoms are lightly browned. Immediately dust the edges with icing sugar. Let cool slightly on the tray, then transfer to a wire rack to cool completely. Repeat with the remaining dough. Note: Soul cakes taste even better the next day! Lovely isn't it? Crumbly yet chewy and fulla flavors... Recipe Video: