This cheese sauce is great with cauliflower. Once I tried making it in to cheddar-broccoli soup by adding 1/4 cup water and 2 cups chopped cooked broccoli. The cinnamon in this recipe adds a delightfully sweet twist.

1 1/2 cups milk, 2 tbsp flour, 2 tbsp plus 1 tsp. butter, 1 1/4 cups grated aged cheddar cheese, 1/4 tsp. ground cinnamon

Cook butter and flour over medium heat until it resembles a thick paste. Add milk and stir constantly until mixture thickens. Add cheese and let melt. Stir well and add cinnamon. Serve warm, or keep in an airtight container and heat up when needed.

-Gabriella Hall

Ingredients

2 large sweet potatoes
2-3 tablespoons of cornstarch
1/2 cup Mayonnaise
1/4 tsp Cayenne Pepper
1 tsp Sriracha Sauce (or to taste… I happen to add a great big squeeze!)

Fries – Preheat oven to 425°

- Peel and cut sweet potatoes into fries no thicker than 1/2″.  Soak in water for minimum of one hour, but preferably for half a day.
- Drain water from bowl and lift fries out by the handful.  Give them a good shake.  They should be dry but still have enough moisture on them to allow the cornstarch to stick.
- Put cornstarch in a plastic bag and drop all of your fries in.  Blow a little air into the bag, twist the top and shake it vigorously.  Lift the fries out onto one or two baking sheets.
- Coat with Olive Oil.  The more the crispier and less sticking you’ll have, but the less healthy they’ll be.  Use 2 pans if you have to.  You want to make sure the fries aren’t crowded on the pan otherwise they’ll steam as opposed to getting crispy.
- Bake for 15 minutes then check.  Once bottom of fries are getting crisp, flip them over and cook for another 5-10 minutes.

*For deep frying follow the first 3 steps, but instead of baking them, put them in the deep fryer at it’s highest setting for a few minutes.*

Dipping Sauce

Mix together mayo, pepper and Sriracha sauce.  Adjust to your taste.

-Eva Monti

¼ cup granulated sugar, 2 1/2 cups vegetable oil, 2 1/2 cups milk, 2 cups ground hazelnuts, 2 cups cocoa powder, ¼ cup cornstarch, 4 cups powdered sugar

Combine sugar and cornstarch in a large saucepan. Over medium heat, pour over milk, stirring constantly until mixture has thickened. Add vegetable oil, and ground hazelnuts. Put powdered sugar and cocoa powder in a bowl and stir in the custard. Whip with electric mixer until smooth and spreadable. Enjoy!

-Gabriella Hall

3 tbsp granulated sugar
3 tbsp hot cocoa mix
2 tbsp unsalted butter
1/3 cups semi-sweet chocolate chips
1/3 cups white chocolate chips
12 ounces evaporated milk, divided
4 1/2 cups ice
whipped cream, to taste
mini marshmallows, to taste

Combine sugar, cocoa mix, and butter in the top of a double boiler that is set over gently boiling water. stir often until melted and a smooth paste forms. Add semi-sweet and white chocolate chips; stir. As chips melt, slowly stir in 1/2 cup of evaporated milk. Stir until smooth. Cool to room temperature. Combine chocolate base mixture, the remaining evaporated milk and ice in a blender. Blend until smooth. Pour into frosty glasses. Top with whipped cream, marshmallows and chocolate chips, if desired. Enjoy!

-Eva Monti

Here's another one of my recipes! I love white chocolate! Enjoy!

1 1/4 cup graham cracker crumbs, 1/2 cup melted butter, 12 oz. cream cheese, 4 eggs, 5 oz. melted white chocolate, 2/3 cup whipping cream, 1/4 cup sugar, 3 tbsp. all purpose flour, 2/3 cup grated white chocolate

Preheat oven to 300 degrees F. Combine graham cracker crumbs and melted butter until combined. Press down firmly in a pie pan and bake the crust for 20 minutes. While the crust is in the oven separate the eggs. Beat cream cheese, egg yolks, cream, melted chocolate, sugar and flour until well combined. In another bowl, whip egg whites with an electric mixer for 3-4 minutes, or until mixture forms soft peaks. Spoon egg whites and grated white chocolate in to cream cheese mixture. Pour mixture over baked graham cracker crust and bake for approximately 1 hour.

-Gabriella Hall

12 oz. Semisweet chocolate, ¾ cup flour, 3/4 cup butter, 2 tbsp. Vegetable oil, 1 teaspoon baking powder, ¾ cup white sugar, ½ cup soft brown sugar, 3 eggs, 1 tsp. Vanilla extract

Preheat oven to 350 degrees F. Grease baking pan with a very small amount of vegetable oil, do not over grease. Place chocolate, butter, and oil in a bowl over simmering water and stir until smooth. Add white sugar, brown sugar, vanilla, and eggs to chocolate mixture and mix until well combined. Add flour and baking powder and mix until just combined. Bake for about 40 minutes. Let the brownies cool completely before cutting in to squares or brownies will not set.

-Gabriella Hall

Ingredients

6 Medium Size Potatoes
2 - 3 Cloves Garlic, thinly sliced
2 Tbsp Olive Oil
30 g Butter
Maldon Sea Salt
Freshly Ground Black Pepper

Method

Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals.

Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper.

Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.

-Eva Monti

Lazy day and you're craving something sweet? Try this delicious nutella mug cake!

Ingredients:
- large mug
- 4 tbsp flour
- 4 tbsp white granulated sugar
- 1 egg
- 3 tbsp cocoa powder
- 3 tbsp nutella
- 3 tbsp milk
- 3 tbsp olive oil

Combine all ingredients into the mug. Microwave for 2-3 minutes. And there you go!


-Alex Dannhauer

The white chocolate gives these blondies a deliciously moist, rich texture. 

1 cups all purpose flour, 1 tsp. Baking powder, 1/3 cup butter, 3 eggs, ½ cup sugar, 1 tsp. vanilla extract, 8 oz. white chocolate, 3 tbsp. whipping cream, 1/3 cup semisweet chocolate chips

Preheat oven to 350 degrees F. Grease an 8 inch pan. Place the chocolate, whipping cream and butter in a large bowl over simmering water until melted and smooth. Let cool slightly. In another bowl, combine the eggs, sugar and vanilla extract. Add chocolate mixture. Fold in flour, baking powder and chocolate chips. Bake for 25-30 minutes until toothpick inserted comes out clean. Enjoy!

-Gabriella Hall

 These cookies are great for Thanksgiving or for any holiday. If you can't eat nuts, you could replace the ground almonds with the same amount of cocoa powder. Enjoy!

Almond Shortbread Cookies:
1 cup corn starch, 1 cup powdered sugar, ½ ground almonds, ½ cup all purpose flour, ½ cup cold butter, 1 egg, ½ tsp. Vanilla extract, whole almonds

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Over a clean, flat working surface mix the corn starch, powdered sugar, ground almonds, and flour. Coarsely chop the butter over the mixture and rub it in with your fingers until it looks like fine breadcrumbs. Fold in the egg. Add the vanilla extract. Add a little milk if the mixture is too dry. Roll into balls and gently flatten a whole almond on each cookie. Place on baking sheet. Bake for about 10 minutes.

-Gabriella Hall