Baked applesauce and healthy applesauce muffins packed with goji berries and walnuts.

Cherry chocolate cognac teacakes with homemade cherry preserves.

Vanilla bean macarons filled with vanilla bean buttercream.

Sweet cherry preserves.

Ghiradelli’s ultimate double chocolate cookies with chopped hazelnuts.

Raspberry chocolate oat scones.

Beat the heat with some banana nectarine cherry popsicles.

Using up excess cream – 3. Panna Cotta. Jasmine tea honey panna cotta with mint poached lychees.

Oatmeal cinnamon pancakes with a warm blackberry sauce for breakfast.

Using up excess cream – 2. Make truffles. Chocolate whisky truffles, to be exact.

Just three ingredients to make refreshing summer popsicles – mixed berries, no sugar added juice and berry yogurt.

Using up excess cream – 1. Make ice cream! Vanilla bean ice cream, browned buttered peaches and a warm berry sauce.

A healthier and low carbs lunch option – Grilled mushrooms wraps.

Fresh strawberry tart.

Black sesame (goma) buns with goji berries – using the “tangzhong” method.

Quick lunch idea – Tomato aglio olio.

Just three simple ingredients to make healthier chocolate “puddings” (steamed chocolate milk and egg whites).

Matcha chocolate swirl bread loaf – using the “tangzhong” method.

Japanese wagashi – Dual coloured sweet potato chakin shibori.

Lemon almond cake (Pain de Gênes) with vanilla buttermilk panna cotta and lemon curd, topped with baked meringue and candied lemon zest.

Chocolate hazelnut feuilletine macarons. Filling the shells with Nutella makes the macaron innards all gooey and brownie-like.

Lime curd macarons.