Chocolate Fudge Cake batter:

1 cup (142g) all-purpose flour
1 cup (28g) cocoa powder (I prefer this one)
½ teaspoon baking powder
½ teaspoon baking soda
¾ cup (150g) granulated sugar
¼ teaspoon salt
1 large egg
¼ cup (60ml) sunflower oil
1 cup (80ml) full fat sour cream
½ teaspoon pure vanilla extract
½ cup (120ml) hot coffee
Chocolate Fudge frosting:
? cup (80ml) 35% heavy whipping cream
1 tablespoon (15ml) honey
pinch of salt
5 oz (142g) dark chocolate finely chopped
¼ cup (60ml) full fat sour cream.

Ingredients
Graham Cracker Crust

1 ½ cups graham cracker crumbs (170g)
2 Tablespoons sugar
1 Tablespoon brown sugar (can substitute white)
7 Tablespoons butter melted

Cheesecake

32 oz cream cheese² softened to room temperature (910g)
1 cup sugar (200g)
1 cups sour cream (160g)
1 ½ teaspoons vanilla extract
1 teaspoon salt
4 large eggs room temperature, lightly beaten.

Sauce:

1 cup fresh orange juice

1 cup fresh lemon juice

1 cup packed brown sugar

½ teaspoon grated orange zest

½ teaspoon grated lemon zest

1 teaspoon vanilla extract

Salad:

2 cups cubed fresh pineapple

2 cups strawberries, hulled and sliced

3 kiwi fruit, peeled and sliced

3 bananas, sliced

2 oranges, peeled and sectioned

1 cup seedless grapes

2 cups blueberries

Ingredients
 

4 egg yolks (large eggs)
2 Tbsp + 1 tsp cornstarch
¼ c sugar
1-2 medium sized lemons
1¼ c half and half1
1 Tbsp unsalted butter2

Instructions
 

This recipe makes enough custard to fill a 3 layer 8-9 inch cake. Double the recipe to fill a 9" (1 inch high) tart pan.
The process of making a custard happens pretty quickly. So have these items ready and waiting at the stovetop:
ladle, wire whisk, fine mesh strainer, rubber/silicone spatula, sheet pan or large bowl. clean spoon
Place the egg yolks, cornstarch and about half of the sugar into a small mixing bowl.
Beat thoroughly with a fork until the mixture is smooth. Set it near the stovetop.

 4 1/2 cups water

    1 teaspoon kosher salt

    1 cup stone-ground white grits

    2 tablespoons unsalted butter

    2 ounces white cheddar cheese, shredded

    4 thick slices bacon

    1 cup chopped white or yellow onion

    1 cup chopped green pepper

    2 cloves garlic , minced

    1 to 1 1/2 pounds shrimp, peeled and deveined

    1 cup chicken stock

    3 green onions, chopped (white and light green parts only)

    2 tablespoons chopped parsley

    Juice of 1 lemon, about 1 to 2 tablespoons

Method

    Cook the bacon:

    Fry the bacon in a large sauté pan on medium heat until crispy. Remove the bacon and chop. Pour off all but about 3 tablespoons of the fat. Turn off the heat.
    Cook the grits:

    Bring the water to a boil in a medium pot. Add the salt. Slowly pour the grits into the boiling water while you stir with a wooden spoon. Stir and pour gradually so you don't get any lumps. When all the grits are incorporated, turn the heat down to a low simmer and cook the grits, stirring often, for 35 minutes. 

• Rub for the pork ribs – to add flavor

• Liquid for cooking – this is a key step for this pork ribs recipe! It creates a steamy situation while the ribs slow cook in the oven to keep them nice and juicy. My liquid of choice is alcoholic apple cider (also known as hard apple cider) because as with many things, alcohol adds extra layers of flavour. But there’s loads of other options: beer, apple juice, broth or even water;

• Homemade barbecue sauce – Ribs are a bit of an occasion around these parts so using store bought Barbecue Sauce doesn’t even cross my mind. It’s also one of those sauces that’s astonishingly simple to make at home and really is that much better than store bought because it tastes pure and real and doesn’t have that slight artificial edge of store bought. Try it once and you’ll be converted for life!

• Baste, bake, baste, bake! The more you baste-bake, the better your sticky barbecue sauce coating on the ribs.