Crannberry Chocolate Walnut Brickle

Note: Brickle makes a great holiday gift, just be sure to keep it cool so that the chocolate doesn't melt. I keep mine stored between layers of wax paper.

Special equipment: medium saucepan, baking sheet, parchment paper, aluminum foil, offset spatula

Ingredients

serves makes a 9- by 13-inch sheet of brickle, serving 12 or more., active time 15 minutes, total time 25 minutes, plus 2 hours for cooling

• About 16 graham crackers
• 16 tablespoons (2 sticks) unsalted butter, diced
• 1/4 cup sugar
• 3/4 cup light brown sugar
• 2 cups (10 ounces) semi-sweet or dark chocolate chips
• 1/2 cup dried cranberries
• 1/2 cup chopped walnuts
• 1/2 teaspoon fleur de sel, such as Maldon

Procedures

1. Adjust oven rack to middle position and preheat oven to 350°F. Line baking sheet with aluminum foil, then cover foil with a piece of parchment paper to fit.
   
2. In a saucepan over medium heat, combine butter, sugar, and brown sugar. Stir occasionally until butter is melted, letting come to a boil. Let it boil until thickened, three minutes, stirring constantly. Immediately pour caramel mixture over graham crackers to coat.
   
3. Place crackers in the oven and bake for 12 minutes. Remove from the oven and top bubbling caramel with chocolate chips. Let stand 5 minutes, then use an offset spatula to smooth melted chips evenly across brickle. Scatter cranberries, walnuts, and fleur de self evenly across surface. Let stand until completely cooled and set, about 2 hours. (If desired, place in the refrigerator to speed up cooling.)
   
4. Store brickle between layers of wax paper in an airtight container in a cool, dry place, or in the fridge.

German Chocolate Cake

Special equipment: 9-inch round cake pan (3)

Ingredients

serves makes one 9-inch 3-layer cake, active time 40 minutes, total time 2 hours

• Frosting
• 4 large egg yolks
• 1 cup sugar
• 1 cup unsweetened coconut milk
• 8 tablespoons (1 stick) unsalted butter, cubed
• 1 3/4 cups sweetened shredded coconut, toasted to light golden brown
• 1 1/2 cups chopped pecans, toasted
•  
• Cake
• 2 tablespoons unsalted butter, melted, plus butter for the pans
• 7 tablespoons unsweetened cocoa powder, sifted if lumpy, plus more for the pans
• 1 cup plus 1 tablespoon sugar
• 3/4 cup plus 2 tablespoons all-purpose flour
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt
• 1 large egg
• 1/2 cup whole milk
• 2 tablespoons vegetable oil
• 1 1/2 teaspoons vanilla extract
• 7 tablespoons boiling water

Procedures

1. Preheat the oven to 350°F, with a rack in the middle position.
   
2. Make the frosting. In a medium bowl, whisk the egg yolks until smooth. In a medium saucepan, bring the sugar and coconut milk to a boil over medium-high heat, stirring until the sugar dissolves. Slowly whisk about a cup of the hot milk mixture into the yolks to temper them, then pour the contents of the bowl back into the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to hold a line drawn with a finger down the back of the spoon, about 10 minutes. (Be careful not to let the mixture boil.) Stir in the butter, toasted coconut, and pecans, then pour the frosting into a shallow baking pan. Cover the surface with plastic wrap and let the frosting cool until it’s spreadable.
   
3. Meanwhile, make the cake. Butter three 9-inch round cake pans and dust with cocoa powder. In a large bowl, whisk together the cocoa powder, sugar, flour, baking powder, baking soda, and salt. In a medium bowl, whisk together the egg, milk, oil, vanilla, and melted butter. Add the wet ingredients to the dry ingredients and whisk until well combined and smooth. Whisk in the boiling water.
   
4. Pour the batter (which will be quite thin) into the prepared pans. Bake until the layers spring back when lightly touched, about 12 minutes. Let cool completely in the pans.
   
5. Unmold the cake layers. Put one layer on a serving plate and spread one-third of the frosting over the top. Cover with another layer, spread with another one-third of the frosting, and then repeat the process one more time. The cake will keep for up to 3 days.

Chocolate-Covered Toffee with Pumpkin Seeds and Sea Salt

Ingredients

serves makes about 1 1/4 pounds, active time 25 minutes, total time 2 hours, including setting/cooling

• 12 tablespoons (1 1/2 sticks) unsalted butter, cubed
• 1 cup sugar
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 8 ounces bittersweet chocolate, chopped
• 3/4 cup toasted pumpkin seeds, toasted
• Sea salt

Procedures

1. Line a large baking pan with parchment paper. Put the pan on a flat surface and protect the surface—because toffee is sugar cooked at a high temperature—with a trivet or a towel underneath. In a small saucepan, combine the butter, sugar, and 2 tablespoons water (being careful not to get sugar on the sides of the pan, where it can crystallize) and bring to a boil over medium-high heat, stirring until the sugar dissolves. Boil the mixture, stirring constantly, until it turns a beautiful caramel color (about 295°F on a candy thermometer), about 7 minutes. Immediately remove from the heat.
   
2. Add the salt and stir to combine, then add the vanilla and stir to combine. Be careful: the mixture is very hot and will sputter. Immediately pour the toffee onto the parchment paper–lined pan and, with a heatproof spatula, quickly spread it in an even layer almost to the edges. (This is very hot, so resist the temptation to stick a finger in it.)
   
3. Let cool completely.
   
4. Temper the chocolate. Bring 2 inches of water to a bare simmer in a medium pot. Set a medium metal bowl over it, add two-thirds of the chocolate, and gently melt it. Remove the bowl from the heat and stir in the remaining chocolate until melted and smooth.
   
5. Pat the surface of the cooled toffee dry to make sure the chocolate will adhere properly. With the heatproof spatula, spread the melted chocolate in an even layer over the toffee, then quickly scatter the pumpkin seeds on top and sprinkle with sea salt. Let stand until the chocolate hardens.
   
6. Break the toffee into large pieces. The toffee will keep, covered, for up to 2 weeks.

Cranberry White Chocolate Bread Pudding

It wasn't easy, but I think I have cracked the general code to New Orleans bread pudding: double the cream, double the eggs, and add bourbon. It's a recipe for success!
This pudding, inspired by the highly delicious White Chocolate Bread Pudding at the Palace Cafe, has the soul of a New Orleans bread pudding. But it's gussied up for the season with cranberries, which add a wonderful tart contrast to the white chocolate in the butter and cream-rich custard, and a nice glug of bourbon, which certainly doesn't hurt anything. It's a perfectly decadent entrée into the Thanksgiving season.

Ingredients

serves Makes 8 large servings, active time 15 minutes, total time 1 hour, 30 minutes

• 1 loaf french bread (approx 16 ounces)
• 3 cups (24 ounces) whipping cream
• 1 cup (8 ounces) milk
• 1/2 cup (about 3 1/2 ounces) granulated sugar
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 8 ounces white chocolate
• 7 large eggs
• 1 cup (about 3 1/2 ounces) dried cranberries, divided (use fruit sweetened or unsweetened for best results)
• 3 ounces bourbon (optional)
• For the sauce
• 4 ounces white chocolate
• 1 1/2 cups (12 ounces) milk
• Confectioners' sugar, to finish (optional)

Procedures

1. Preheat oven to 350°F. Grease a 9- by 13-inch pan. Set to the side.
   
2. Cut the bread into 1-inch cubes.
   
3. In a large saucepan, heat the whipping cream, milk, and sugar over medium heat. Dash in the salt and cinnamon. When hot, take off the heat and add the white chocolate pieces; stir until melted.
   
4. Lightly beat the eggs in a large bowl. Slowly pour the hot cream mixture into the eggs in a steady stream, whipping the eggs as you pour. If you want, add that glug of bourbon now.
   
5. Add the mixture to the bowl with the bread pieces. Add 3/4 cup of the cranberries. Mix until combined. Now, transfer to the greased pan.
   
6. Using a spatula press down the bread so everything is absolutely saturated.
   
7. Bake for 40 to 50 minutes, or until set and golden on top. You don't want brown, just lightly golden.
   
8. While it bakes, prepare the sauce. Bring the milk to a boil in a small sauce pan. Take off the heat and add white chocolate; stir until smooth and completely melted. It's going to be a fairly liquid sauce.
   
9. Pour over the bread pudding right when it comes out of the oven. It may look like an obscene amount of liquid but the bread pudding will absorb it. Dot the top of the pudding with more cranberries, and dust with confectioners' sugar to finish.

Chocolate Covered Candy Corn Layer Cake

A halloween candy staple in cake form.

Butter blasted cake layered with buttery buttercream and enrobed in chocolate ganache. The perfect un-scary Halloween cake.

Notes: Wilton brand makes a butter flavoring. The brand that I used was not Wilton, and because there may be differing strengths between brands, I would add the extract to taste (though the batter does have raw eggs in it). This cake is meant to have a really intense butter flavor. I used Wilton color pastes in Lemon Yellow, Orange, and Terra Cotta.

Special equipment: 3 8-inch cake pans, mixer

Ingredients

serves makes one 8-inch cake, active time 2 hours, total time 3 1/2 hours

• For Cake:
• 7 large egg whites
• 1 1/2 cups milk, divided
• 1 teaspoon vanilla extract
• 4 1/2 cups (18 ounces) cake flour
• 2 1/4 cups (15 3/4 ounces) granulated sugar
• 2 tablespoons baking powder
• 1 3/4 teaspoons salt
• 18 tablespoons (9 ounces) unsalted butter, cut into cubes, softened
• 3 tablespoons butter flavoring (see note)
• 1/2 teaspoon yellow food coloring
• 3/4 teaspoon orange food coloring
• 1/4 teaspoon terra cotta food coloring (see note)
•  
• For Frosting:
• 10 tablespoons (5 ounces) unsalted butter, softened
• 1 1/4 cups (5 ounces) confectioners' sugar
• 1 tablespoon milk
• 1 tablespoon butter flavoring (or to taste)
•  
• For Ganache:
• 6 ounces bittersweet chocolate, finely chopped
• 2/3 cup heavy cream
• Candy corn to garnish cake

Procedures

1. For the cake: Adjust oven rack to middle position and preheat oven to 350°F. Line 3 8- by 2-inch round cake pans with parchment paper. Grease pans.
   
2. Whisk egg whites with 1/2 cup milk and vanilla; set aside. Place flour, sugar, baking powder, and salt in stand mixer fitted with paddle attachment. Mix on low speed until combined, about 1 minute. Add butter and mix on low speed just until moistened. Add remaining 1 cup milk and mix until combined.
   
3. Increase speed to medium-high and mix batter until light and fluffy, about 5 minutes. Reduce speed to low and mix in reserved egg white mixture until combined. Mix in butter flavoring.
   
4. Divide batter evenly between three bowls. Add yellow food coloring to one of the bowls until it becomes a bright shade of yellow. Add both orange and terra cotta food coloring to another bowl of batter until it becomes a deep shade of orange.
   
5. Scrape batters into the prepared pans and bake until just set and a toothpick inserted into the center comes out clean, about 23 minutes. Let cakes cool in pan for 15 minutes, then transfer to wire rack to cool completely, about an hour.
   
6. For the frosting: Place butter, confectioners' sugar, milk, and butter flavoring in mixer fitted with paddle attachment. Beat on medium speed until light and fluffy, about 5 minutes. Flavor to taste with butter flavoring.
   
7. To assemble cake: Place yellow layer on an 8-inch plate and spread with about 1/2 cup frosting. Place orange layer on top and spread with about 1/2 cup frosting. Place white layer on top. Use remaining frosting to fill in any gaps along the sides.
   
8. For the ganache: Heat chocolate and cream in a heatproof bowl set over a pan of barely simmering water, gently whisking, until melted and smooth. Let cool briefly, until the consistency is pourable but not runny.
   
9. Place cake (on plate) on a wire rack that's been set in a rimmed baking sheet. Pour ganache over top of cake, letting it run down the sides. Chill until ganache is set, about 20 minutes, Garnish top with candy corn.

Spooky Chocolate "Salami"

This no-bake recipe is a Halloween riff on Chocolate Stained Glassed windows, a beloved Christmastime treat from my childhood. The recipe works with any type of mini-marshmallows, but to get the Halloween vibe, I used JET-Puffed brand Ghostmallows and chopped them up to the size of mini mallows.
You can line the waxed paper with shredded coconut or very finely chopped nuts if desired before adding the chocolate mixture, and sprinkle additional topping on top to coat.

Special equipment: wax paper or parchment paper

Ingredients

serves Serves 10, active time 20 minutes, total time 2 hours and 20 minutes

• 4 tablespoons unsalted butter
• 1 cup semi-sweet chocolate chips or 6 ounces best quality dark chocolate, finely chopped
• 1/2 teaspoon vanilla extract
• 5 ounces colored mini marshmallows

Procedures

1. In a large bowl combine butter and chocolate. Microwave on high for approximately 45 seconds. Stir then repeat at 20 second intervals until the mixture is fully melted and smooth. Stir in vanilla until thoroughly combined.
   
2. Let chocolate cool for a few minutes until it is cool to the touch, but hasn't hardened. Fold in the marshmallows and stir to completely coat the marshmallows in chocolate.
   
3. Spoon the mixture in the shape of a log down the center of a sheet of wax paper about 24 inches in length. Roll up sides of waxed paper and twist the ends to seal. Refrigerate for at least two hours to set. Cut in 1/3 inch slices and serve. Keep leftovers in the refrigerator, covered.

Oaty Pumpkin Chocolate Chip Cookies

These cookies are packed to the brim with oats, spices, pumpkin, molasses, and chocolate chips, making them an awesome oatmeal-chocolate chip- pumpkin spice cookie hybrid. These taste even better the next day, so if you can, plan ahead and give them a night to rest.

Note: For this recipe, choose a thicker rolled oat such as Bob's Red Mill . Do not substitute quick cooking or steel cut oats.

Special equipment: baking sheet, whisk, parchment paper

Ingredients

serves makes about 3 1/2 dozen cookies, active time 15 minutes, total time 2 hours 30 minutes

• 2 1/4 cups all purpose flour
• 2 1/4 cups old fashioned rolled oats (see note)
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/3 cup blackstrap molasses
• 1 egg
• 1 teaspoon vanilla
• 1 cup pumpkin puree
• 1 cup light brown sugar
• 1/2 cup sugar
• 1 cup (2 sticks) unsalted butter, melted
• 1 1/4 cups bittersweet chocolate chips

Procedures

1. In a medium bowl, whisk together flour, oats, cinnamon, nutmeg, cloves, salt, and baking soda; set aside.
   
2. In a small bowl, whisk together molasses, egg, and vanilla; set aside.
   
3. In a large bowl, whisk together pumpkin, light brown sugar, sugar, and melted butter until basically smooth. Add molasses mixture and whisk until well combined. Stir in dry ingredients. Dough will be very wet—cover bowl with plastic wrap and let rest in fridge for at least 2 hours.
   
4. Adjust oven racks to upper and lower-middle positions and preheat oven to 350°F. Line two baking sheets with parchment paper. Drop dough by rounded tablespoon (I prefer to use a spring-loaded 1 1/2-tablespoon cookie scoop) onto prepared baking sheets. Bake until just dry on top and darkened at the edges, about 12 minutes. Let cool 5 minutes then transfer to a wire rack to finish cooling. Repeat with remaining dough.

Marble Pumpkin Chocolate Bread

Special equipment: 8- by 4-inch or 9- by 5-inch loaf pan

Ingredients

serves makes one loaf bread, active time 20 minutes, total time 1 hour 30 minutes

• 1 3/4 cup (12 1/4 ounce) granulated sugar
• 3/4 cup canola oil
• 2 large eggs
• 1 1/2 cups (12 ounces) canned pumpkin
• 1/4 plus 1/8 teaspoon salt
• 2 cups (10 ounces) all-purpose flour
• 1/2 plus a scant 1/8 teaspoon baking soda
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground clove
• 3 tablespoons cocoa powder
• 2 tablespoons milk

Procedures

1. Adjust oven rack to middle position and preheat oven to 350°F. Line an 8- by 4-inch loaf pan (see note) with parchment paper, allowing edges to overhang. Grease unlined part of pan.
   
2. Whisk sugar, oil, pumpkin, eggs, pumpkin, and salt in a large bowl until combined. Add flour, baking soda, cinnamon, nutmeg, and clove to the batter, and then whisk until completely combined.
   
3. Spoon 2 cups batter into pan. Spoon 1 cup batter into measuring cup and reserve.
   
4. Whisk cocoa and milk into remaining batter and spoon into pan. Using a butter knife or small offset spatula, swirl the batter a few times, lifting pumpkin batter from the bottom. Then spoon reserved pumpkin batter over the top and swirl a few times more (see note).
   
5. Bake until top is just set and skewer inserted into the center comes out with moist crumbs, 60 to 75 minutes. Let cool in pan 45 minutes, then transfer to wire rack to cool completely.

Pumpkin-Milk Chocolate Pie with Gingersnap Crust

Ingredients

serves makes 8 servings, active time 1-2 hours, if roasting squash, total time 2-4 hours, if roasting squash

• Nonstick cooking spray
• 1 1⁄2 cups (about 6 ounces) gingersnap cookie crumbs
• 2 tablespoons plus 1⁄2 cup packed light brown sugar, divided
• 3⁄4 teaspoon fine sea salt, divided
• 2 1⁄2 ounces (5 tablespoons) unsalted butter, melted
• 1 1⁄2 cups Roasted Sugar Pumpkin and Kabocha Squash (recipe follows)
• 4 large eggs
• 1 large egg yolk
• 3/4 cup heavy cream
• 1 tablespoon molasses
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1 recipe Milk Chocolate Ganache (recipe follows)
•  
• One 4-pound sugar pumpkin
• One 4-pound kabocha squash
•  
• 2 cups (about 3 ounces) chocolate chips
• 3 tablespoons heavy cream
• 1 tablespoon light corn syrup

Procedures

1. Roast the squash: Cut the pumpkin and squash into eighths; remove and discard the seeds. Place the pumpkin and squash pieces in a large baking dish, fill with about 1/4 inch of water, and cover with aluminum foil. Roast for 1 hour to 1 hour and 15 minutes, until the flesh is fork tender.
   
2. Remove from the oven and discard the foil. When the pumpkin and the squash pieces are cool enough to handle, use a large spoon to scrape the flesh from the skin; discard the skins. Puree the pumpkin and squash flesh in a food processor until smooth. Let cool to room temperature before refrigerating or using.
   note: This recipe makes more puree than called for in any of the recipes in this book. Freeze the leftovers in small containers for up to 3 months and defrost just before using.
   
3. Make the Ganache: In a small saucepan, bring the cream and corn syrup to a boil. Pour over the chocolate, let stand for 2 minutes, then gently whisk until smooth. Transfer the mixture to a liquid measuring cup with a pour spout and let cool until slightly warmer than room temperature.
   
4. Make the Pie: Position a rack in the center of the oven and preheat to 350°F. Lightly coat a 9-inch pie plate with nonstick cooking spray.
   
5. For the gingersnap crust, stir together the cookie crumbs, 2 tablespoons of the brown sugar, 1/4 teaspoon of the salt, and the butter until evenly combined and the mixture has the consistency of wet sand. Pour into the pie plate and, very evenly and firmly, pack the mixture into the base and up the sides of the pan, taking care to avoid too much buildup in the corner of the pan. Allow about 1/4 inch of excess to rise above the top of the pan’s edge.
   
6. Set the pie plate on a baking sheet and bake until the crust is slightly puffed and a bit darker in color, about 8 minutes. Let cool at room temperature for about 5 minutes, then transfer to the freezer until ready to use.
   
7. Reduce the oven temperature to 325°F.
   
8. In a large bowl, whisk together the remaining 1/2 cup brown sugar, the remaining 1/2 teaspoon salt, the roasted pumpkin and squash, the whole eggs, egg yolk, cream, molasses, vanilla, cinnamon, ginger, and nutmeg until completely smooth. Pour into the prepared piecrust and bake until the custard is set in the center when the pie plate is slightly jiggled, 50 to 60 minutes. Let cool to room temperature and refrigerate for 30 to 45 minutes to set.
   
9. Using the back of a spoon or ladle, spread the ganache in an even circle on top of the pie. Place the pie in the refrigerator until the ganache has just begun to set, 3 to 5 minutes. Remove the pie from the refrigerator and use the spoon or ladle to spread the ganache again to create a decorative, rustic texture. Refrigerate until fully set before slicing, about 20 minutes.

Bakery Shortbread with Chocolate Chips

Ingredients

serves makes 14 cookies, active time 15 minutes, total time 1 hour

• 1/2 cup (3 1/2 ounces) granulated sugar
• 12 tablespoons (6 ounces) unsalted butter, very soft
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 1/2 cups (7 1/2 ounces) all-purpose flour
• 1/4 cup (1 ounce) cornstarch
• 1/2 cup mini chocolate chips

Procedures

1. Stir sugar, butter, salt, and vanilla in a large bowl until smooth and creamy. Add flour and cornstarch, then stir until the mixture comes together into a dough. Place dough onto a large sheet of parchment paper and form into a log about 2 1/2-inches diameter and 8-inches long. Wrap and twist ends to secure, then chill until almost firm, about 30 minutes.
   
2. Adjust oven rack to middle position and preheat oven to 350°F. Line baking sheet with parchment paper.
   
3. Place chocolate chips in shallow bowl. Slice dough into 1/4-inch thick rounds, press into chips, and place on pan spacing about 2 inches apart.
   
4. Bake until set and light golden around the edges, 15 to 20 minutes. Let cookies cool on pans 5 minutes, then transfer to wire rack to cool completely.

Nutella Chocolate Pudding

Ingredients

serves serves 4, active time 15 minutes, total time 3 hours

• 3 tablespoons cornstarch
• 3 tablespoons granulated sugar
• 2 tablespoon cocoa
• pinch salt
• 2 cups milk
• 4 ounces bittersweet chocolate, finely chopped
• 1/2 cup plus 1 tablespoon Nutella
• 1 tablespoon unsalted butter
• 1 teaspoon vanilla extract

Procedures

1. Stir cornstarch, sugar, cocoa, and salt in medium bowl. Heat milk in medium saucepan over medium heat until scalding. Whisk half of milk into cornstarch mixture. Return mixture to pan and cook, stirring, until mixture thickens and comes to boil.
   
2. Remove from heat and stir in chocolate, Nutella, and vanilla. Chill until set, about 3 hours.

Spiced Pumpkin Chocolate Chip Loaf

Special equipment

electric stand mixer, 9 inch loaf pan

Ingredients

serves Serves 12, active time 30 minutes, total time 1 hour and 30 minutes

• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground clove
• 1/4 teaspoon ground all spice
• 1/4 teaspoon salt
• 8 tablespoons unsalted butter
• 1/2 cup (3 1/2 ounces) sugar
• 3/4 cup (6 ounces) dark brown sugar
• 2 large eggs
• 1/4 cup whole milk
• 2 teaspoons vanilla
• 1 cup pumpkin puree
• 12 ounces chocolate chips
• Nonstick cooking spray

Procedures

1. Move oven rack to the center position and preheat oven to 350°F. Grease and flour loaf pan and set aside.
   
2. In a large bowl whisk together flour, baking soda, salt, and spices. Set aside.
   
3. In a medium saucepan, brown butter over medium heat, swirling the pan every so often. Once the butter has browned, transfer it to the bowl of an electric stand mixer fitted with the paddle attachment. Let the butter cool slightly then cream butter and sugars together until light and fluffy. Beat in the eggs, one at a time, scraping down the sides and beating until fully incorporated. Add in half of the flour mixture, mixing to combine, then add the milk and vanilla, finishing with the remaining flour. Beat in pumpkin until just combined then fold in the chocolate chips.
   
4. Spoon batter into the prepared pan and bake for 60 minutes or a until cake tester inserted in the middle comes out clean. Cool in the pan for 15 minutes then invert and remove loaf from pan and finish cooling on a wire rack.

Chocolate Cardamom Plums Clafoutis

Special equipment

10-inch pie plate

Ingredients

serves serves 6 to 8, active time 10 minutes, total time 1 hour 10 minutes

• Butter for greasing the pan
• 4 to 5 large firm plums, pitted and sliced
• 3 large eggs
• 1 1/4 (10 ounces) cups milk
• 1 teaspoon pure vanilla extract
• 1/2 cup (2 1/2 ounces) all purpose flour
• 1/4 unprocessed cocoa powder (not Dutch)
• 1/2 to 3/4 cup sugar or raw sugar (see note above)
• 1/4 teaspoon ground cardamom
• Pinch of salt (optional)
• 1/4 cup confectioners sugar, for dusting

Procedures

1. Adjust oven rack to center position and preheat oven to 350°F. Butter a 10-inch pie plate or a cast iron skillet.
   
2. Line the bottom of the pie plate or cast iron skillet with the plums flesh side down leaving a slight space between them and set aside.
   
3. To Complete With Food Processor: Combine eggs, milk, vanilla, flour, cocoa, sugar, cardamom, and salt in the bowl of a food processor. Pulse just until incorporated. Do not over mix the thin batter. Pour the batter over the plums and bake until a wooden skewer inserted into the center comes out clean, 45 minutes to 1 hour. Let clafoutis rest for 10 minutes at room temperature, then dust with confectioners' sugar.
   
4. To Complete by Hand: whisk the eggs in a large bowl and beat until frothy, then whisk in milk, vanilla, sugar, and cardamon. Add the flour and cocoa powder and mix until just incorporate. Do not over mix the thin batter. Pour the batter over the plums and bake until a wooden skewer inserted into the center comes out clean, 45 minutes to 1 hour. Let clafoutis rest for 10 minutes at room temperature, then dust with confectioners' sugar.

Mint Chocolate Chunk Cheesecake Bars

Special equipment

9- by 13- inch baking dish

Ingredients

serves Serves 12, active time 20 minutes, total time 1 hour and 40 minutes

• 7 ounces chocolate graham crackers, finely crushed
• 8 tablespoons unsalted butter, melted
• 16 ounces cream cheese, softened
• 2 ounces sour cream
• 3/4 cup sugar
• 2 teaspoons vanilla extract
• 1/2 teaspoon mint extract
• 2 large eggs
• 1 to 2 drops green gel food coloring (optional)
• 12 ounces chocolate chunks

Procedures

1. Move oven rack to the center position and preheat oven to 350°F.
   
2. In a large bowl pour melted butter over chocolate graham crumbs. Toss to coat. Press the crumbs into the bottom of glass dish.
   
3. Bake crust for 10 minutes or until crust is set. Remove crust from oven and let cool while you prepare the filling.
   
4. In the bowl of an electric stand mixer combine cream cheese, sour cream, sugar, vanilla and mint extract. Beat until combined then add the eggs, one at a time, scraping down the sides and beating until fully incorporated. Beat in food coloring until uniformly distributed. Fold in chocolate chunks then pour batter over cooled crust, use a spatula to spread it out evenly in the pan. Bake for 30 to 40 minutes or until filling is set. Remove from the oven and let cool for 20 minutes then refrigerate until serving. Store covered in the refrigerator for up to 3 days.

Chocolate Ice Cream Bon Bons

Ingredients

serves makes about 24 balls, active time 30 minutes, total time 2 hours 15 minutes

• 1 pint chocolate ice cream (or your favorite flavor), see note
• 12 to 16 ounces bittersweet chocolate, finely chopped, divided, see note

Procedures

1. Using a baking sheet or plate that will fit in the freezer, line with parchment paper and chill in freezer for 30 minutes. Scoop rounded tablespoons of ice cream onto prepared pan and freeze until firm, about 1 hour. If desired, re-roll into round balls and re-freeze until completely firm, about 30 minutes.
   
2. Place the chocolate in a heatproof bowl set over a pan of barely simmering water. Melt, gently stirring, until smooth. Transfer melted chocolate to a mug.
   
3. Working quickly, dip ice cream balls into the chocolate, one at a time, and set back onto lined pan. Freeze until chocolate is set, about 15 minutes.

Chocolate Fig Biscotti

Special equipment

baking sheet, stand mixer,

Ingredients

serves makes about 30 biscotti, active time 15 minutes, total time 1 hour

• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 6 tablespoons butter, at room temperature
• 1 cup sugar
• 2 eggs
• 1/2 teaspoon vanilla
• 1/2 cup diced dried figs

Procedures

1. Adjust oven rack to middle position and preheat oven to 350°F. Line two baking sheets with parchment paper.
   
2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
   
3. In the bowl of a stand mixer fitted with a paddle attachment, beat together butter and sugar until creamy, about 3 minutes. Add eggs and vanilla and beat to combine. Add dry ingredients and beat until dough comes together (it will be dry) then mix in figs.
   
4. Divide dough into two equal pieces. Form each piece into a 12- by 2- inch log and place on baking sheets. Bake until cooked through but still soft, about 30 minutes.
   
5. When cool enough to handle, use a serrated knife to cut biscotti into 3/4-inch thick pieces. Place back on baking sheet and bake until dry and toasted, about another 10 minutes. Transfer to a wire rack to finish cooling.

Salted Dark Chocolate Toffee Cookies

Special equipment

baking sheets, parchment paper, stand mixer, cookie scoop

Ingredients

serves makes about 30 cookies, active time 10 minutes, total time 25 minutes

• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 16 tablespoons (2 sticks) unsalted butter, at room
• 1/2 cup packed dark brown sugar
• 1/2 cup light brown sugar
• 1/2 cup sugar
• 2 eggs
• 1 teaspoon water
• 1 teaspoon vanilla
• 1 1/4 cups dark chocolate chips (such as Guittard Extra Dark Chocolate Chips)
• 1/4 cup toffee bits (see note)
• Fleur de sel

Procedures

1. Adjust oven rack to upper and lower middle position and preheat oven to 350°F. Line two baking sheets with parchment paper.
   
2. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
   
3. In the bowl of a stand mixer fitted with a paddle attachment, cream together butter, dark and light brown sugars, and sugar, about 3 minutes. Add eggs and beat until incorporated, then add water and vanilla and beat to combine. Add dry ingredients and beat just until evenly incorporated. Stir in chocolate chips and toffee.
   
4. Drop dough with 2 1/2 ounce cookie scoop (or by rounded tablespoon) onto prepared baking sheets. Top each cookie with a sprinkle of fleur de sel. Bake until golden, about 15 minutes. Let cool 5 minutes then transfer to a wire rack to finish cooling.

Chocolate Cake Doughnuts

Ingredients

serves makes about 1 dozen doughnuts, active time 1 hour, total time 2 hours, including resting/cooling

• Doughnuts
• 3 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon ground cinnamon
• 1 teaspoon salt
• 1 large egg
• 3 large egg yolks
• 3/4 cup buttermilk
• 1 teaspoon vanilla extract
• 1/3 cup vegetable oil
• Vegetable oil, for frying
•  
• Glaze
• 1 cup confectioners’ sugar
• 2 tablespoons whole milk

Procedures

1. In the bowl of a stand mixer fitted with the paddle attachment, mix 1 cup of the flour, the cocoa powder, sugar, baking powder, baking soda, cinnamon, and salt. Add the eggs and yolks and mix well. Add the buttermilk, vanilla, and oil, and mix until combined. Add the remaining 2 cups flour and mix until just barely combined.
   
2. Scrape the dough onto a sheet of parchment paper and put another sheet of parchment paper on top. Using a rolling pin, flatten and roll the dough until it’s 3/8 to 1/2 inch thick. Put the dough in the refrigerator and chill for 30 minutes to 1 hour, until it no longer clings when you try to lift it off the parchment paper.
   
3. Heat at least 2 inches of oil in a heavy-bottomed pot fitted with a deep-fry thermometer until the oil reaches 350°F. Prepare two baking sheets: one lined with paper towels, and the other dusted with flour.
   
4. Peel off the top sheet of parchment paper and flip the dough onto a floured work surface. Remove the second sheet of parchment paper and dust the dough with flour. Using a floured biscuit or doughnut cutter, cut the dough into 2 1/2- to 3-inch tubular rounds and put them on the flour-dusted baking sheet.
   
5. Fry the doughnuts in batches, taking care not to crowd the pot, until slightly red-brown all over, 1 to 2 minutes per side. Drain on the paper-towel-lined baking sheet.
   
6. Whisk the milk and powdered sugar together in a bowl. While the doughnuts are still warm, dip them one at a time in the glaze, flipping once so that the entire doughnut is coated in glaze. Put them on a wire rack to set.
   
7. Once dry, serve them immediately, or store at room temperature for up to 2 days.

White Chocolate Cakelets with Blackberry Cabernet Gastrique

Special equipment

medium saucepan, mixing bowl, stand or handheld electric mixer

Ingredients

serves Makes 12 cakelets, active time 40 minutes, total time 1 hour

• For the Cakelets
• 6 ounces white chocolate
• 1/2 cup unsalted butter
• 3 eggs
• 3/4 cup sugar
• 1/2 teaspoon vanilla
• 3/4 cup plus 1 tablespoon flour
• 3/4 teaspoon salt
• 1/2 teaspoon baking powder
•  
• For the Gastrique
• 1/2 cup sugar
• Pinch salt
• 2 tablespoons water
• 1/2 cup Cabernet vinegar
• 1 cup blackberries, fresh or thawed from frozen
• Pinch black pepper (optional)

Procedures

1. For the Cakelets: Place rack in center of oven. Preheat oven to 350°F. Line a 12 cup muffin tray with paper liners, set aside. Place white chocolate in a bowl over barely simmering water and allow to melt completely. Remove from heat and add butter in small pieces, stirring to melt each addition before continuing. Set aside, but stir occasionally to prevent separation.
   
2. Combine eggs, sugar, and vanilla in bowl of stand mixer or medium bowl and set over simmering water. Whisk occasionally and continue heating until hot to the touch. Remove from heat and whip on high speed in stand mixer or with handheld electric mixer until side of bowl is room temperature and eggs are very pale and thick. Fold in chocolate mixture, then dry. Divide evenly between paper-lined muffin cups and bake for 10 minutes, then turn and bake for another 3-5 minutes, until cakes are lightly browned and cake tester inserted comes out clean. Allow to cool, then refrigerate.
   
3. For the Gastrique: Combine sugar, salt, and water in a medium saucepan. Place over medium-high heat and cook until lightly caramelized. Remove from heat and gently swirl until darkened to a honey color, then carefully pour in the vinegar. Place over low heat and allow to cook, stirring gently, until crystallized sugar melts and mixture thickens slightly. Add blackberries and continue cooking, mashing berries as you stir. Once sugar is completely melted, remove from heat and allow to cool. Add black pepper if desired.
   
4. To serve, peel papers from cakes, place on plates and allow to come to room temperature. Reheat gastrique slightly and spoon over cakes.