Pine Nut and Chocolate Caramel Bars

With an orange-scented shortbread crust, gooey caramel topping, and delicate chocolate drizzle, this addictive treat is a great riff on the classic chocolate turtle candy.

For the crust

• 
  
  8 oz. (1 cup) unsalted butter, softened, cut into 6 pieces
  
  


• 
  
  2/3 cup granulated sugar
  
  


• 
  
  1 Tbs. finely grated orange zest
  
  


• 
  
  1/4 tsp. kosher salt
  
  


• 
  
  11-1/4 oz. (2-1/2 cups) unbleached all-purpose flour
  
  


• 
  
  5 oz. bittersweet chocolate, chopped
  
  

For the topping

• 
  
  1-1/4 cups granulated sugar
  
  


• 
  
  3/4 cup heavy cream
  
  


• 
  
  1-1/2 oz. (3 Tbs.) unsalted butter, cut into 6 pieces
  
  


• 
  
  1/4 tsp. kosher salt
  
  


• 
  
  1-1/2 cups pine nuts
  
  

Make the crust

Position a rack in the center of the oven and heat the oven to 350°F. Line a straight-sided 13x9-inch metal baking pan with a large piece of heavy-duty foil, leaving a 2-inch overhang on two sides.


In a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, beat the butter, sugar, orange zest, and salt on medium-high speed until light and fluffy, 1 to 3 minutes. Scrape the bowl. On low speed, mix in the flour until the dough is uniformly sandy, 1 to 2 minutes.


Transfer the dough to the prepared pan and press evenly into the bottom. Bake until lightly golden, about 20 minutes. Let the crust cool completely on a wire rack.


Melt the chocolate in a medium heatproof bowl set in a skillet of barely simmering water, stirring frequently, until smooth (be careful not to get any water in the chocolate). With a small offset spatula, spread all but about 2 Tbs. of the melted chocolate evenly over the cooled crust. Return the bowl with the remaining chocolate to the skillet of warm water and set aside off the heat to keep warm.

Make the topping

Put 3 Tbs. of water in a heavy-duty 3-quart saucepan. Pour the sugar in the center of the pan and pat it down with a spatula just until evenly moistened. Cook over medium-high heat without stirring until the syrup turns amber, 6 to 8 minutes; swirl the pan as the sugar caramelizes to help it cook evenly. Slowly whisk in the cream (be careful—it will bubble vigorously and produce a lot of steam). Whisk in the butter and salt and boil until the butter is combined, 1 minute more.

Assemble the bars

Pour the caramel evenly over the crust. Sprinkle the pine nuts over the caramel. Bake until the caramel is bubbling all over and jiggles only slightly in the center when the pan is nudged, 24 to 26 minutes. If necessary, reheat the remaining chocolate until fluid. With a spoon, drizzle the chocolate over the top. Let cool completely before cutting into squares.

Pear Ginger Cake with Whipped Cream and Rum-Caramel Glaze

It’s a triple-decker stunner that features a soft, tender cake with fresh pears and homemade ginger folded into the batter, and a billowy whipped cream filling and frosting. All is topped with luscious rum-caramel glaze.

For the cake

• 
  
  12 oz. (1-1/2 cups) unsalted butter, softened; more for the pans
  
  


• 
  
  1 lb. 2 oz. (4 cups) all-purpose flour
  
  


• 
  
  4-1/2 tsp. baking powder
  
  


• 
  
  1 tsp. kosher salt
  
  


• 
  
  3 cups granulated sugar
  
  


• 
  
  6 large eggs, at room temperature
  
  


• 
  
  3/4 cup whole milk, at room temperature
  
  


• 
  
  1 lb. firm-ripe Anjou or Bartlett pears (about 2 small pears), peeled, cored, and cut into 1/2-inch dice
  
  


• 
  
  5 oz. (1 cup) finely chopped Candied Ginger 
  
  


• 
  
  1 Tbs. pure vanilla extract
  
  

For the caramel glaze

• 
  
  1-1/2 cups granulated sugar
  
  


• 
  
  1/4 tsp. fresh lemon juice
  
  


• 
  
  1-1/2 oz. (3 Tbs.) unsalted butter, at room temperature
  
  


• 
  
  3/4 cup heavy cream
  
  


• 
  
  1-1/2 Tbs. dark rum
  
  


• 
  
  Pinch of kosher salt
  
  

For the whipped cream

• 
  
  6 cups heavy cream
  
  


• 
  
  7 oz. (2 cups) confectioners’ sugar
  
  


• 
  
  2-1/2 oz. (1/2 cup) coarsely chopped Candied Ginger for garnish
  
  

Make the cake

Position racks in the bottom and top thirds of the oven and heat the oven to 350°F.


Butter three 9x2-inch round cake pans and line each with a parchment round. Butter the parchment.


In a large bowl, stir the flour, baking powder, and salt.


Using stand mixer fitted with the paddle attachment, cream the butter and sugar on medium high until light and fluffy, about 3 minutes. Add the eggs one at a time, beating for 30 seconds after each addition.


On low speed, add the flour mixture to the butter mixture in three increments, alternating with the milk in two increments, starting and ending with the flour. Beat on low speed between each addition until just incorporated. The batter will be thick and fluffy. Stir in the pears, candied ginger, and vanilla.


Divide the batter evenly among the three prepared pans. Level the batter with a spatula. Set two pans on the top rack and the third on the lower rack. Stagger the pans on the oven racks so that no pan is directly over another. Bake, swapping and rotating the pans’ positions after 20 minutes, until a toothpick inserted in the center of each cake comes out clean, 40 to 45 minutes. Cool on racks for 30 minutes. Invert the cakes onto the racks, remove the parchment, and cool completely.

Make the caramel glaze

Fill a cup measure with water and put a pastry brush in it. In a heavy-duty 3-quart saucepan, stir the sugar, lemon juice, and 1/3 cup cold water. Brush down the sides of the pan to wash away any sugar crystals. Bring to a boil over medium-high heat and cook, occasionally brushing down the sides of the pan, until the mixture starts to color around the edges, 5 to 8 minutes. Gently swirl the pan once to even out the color and prevent the sugar from burning in isolated spots so that the sugar caramelizes evenly. Brush down the sides of the pan if the sugar threatens to burn. Continue to cook until the sugar turns medium amber, about 30 seconds more. (Once the mixture begins to color, it will darken very quickly so keep an eye on it.)


Reduce the heat to low and carefully stir in the butter. It will bubble up. Keep stirring until the bubbles settle down, then add the cream a couple of tablespoons at a time, stirring to combine after each addition. Continue stirring until the caramel is smooth, about 2 minutes.


Remove from the heat and stir in the rum and salt. Strain the caramel through a fine sieve into a heatproof measuring cup to remove any small pieces of sugar. Cool to room temperature, stirring occasionally. You should have about 1-2/3 cups.

Make the whipped cream

Using a stand mixer fitted with the whisk attachment and a cold bowl, whip the cream on medium speed until it starts to thicken, about 2 minutes. Add the sugar, raise the speed to medium high, and continue to whip until soft peaks form, about 2 minutes more. Raise the speed to high until the cream forms stiff peaks and is very thick, about 30 seconds more.

Assemble the cake

Put a cake layer on a flat serving platter or a cake stand lined with strips of waxed paper to keep it clean while icing. Top the layer with 2 cups of the whipped cream, spreading it evenly with a metal cake spatula almost to the cake’s edge. Put the next cake layer over the filling and spread 2 more cups of the whipped cream over it. Top with the last cake layer and thickly coat the sides and top of the cake with the remaining whipped cream. Refrigerate the cake for 30 minutes.

Glaze the cake

Slowly pour the glaze over the top of the cake, making sure that it covers the top and drizzles down the sides (some of the whipped cream frosting should show through the drizzles on the sides).


Press the coarsely chopped candied ginger pieces in a 1-inch band around the base of the cake for decoration. Remove the waxed paper strips.


Refrigerate the cake for at least 30 minutes and up to 2 hours before serving.

Maple Bacon Bread Pudding

This sweet-savory bread pudding makes a great brunch on a chilly winter morning. Serve sprinkled with additional crisp, crumbled bacon or chopped pecans, if desired. While light amber Grade A maple syrup may be the best for pancakes, dark amber or even the more economical Grade B will offer the most flavor here. Eggs don’t stay well on the keep-warm setting. Over time, they can break, leaving a watery mess in the slow cooker, so it’s better to eat them when they’re ready.

• 
  
  Unsalted butter for greasing the crock
  
  


• 
  
  1 24-inch baguette cut into 3/4-inch cubes (7 to 8 cups)
  
  


• 
  
  8 oz. sliced bacon
  
  


• 
  
  8 large eggs, at room temperature
  
  


• 
  
  5 cups whole or low-fat milk
  
  


• 
  
  1 cup pure maple syrup
  
  


• 
  
  2 tsp. pure vanilla extract
  
  

Generously butter the inside of a 6-quart slow cooker crock.

Heat the oven to 350°F. Spread the bread cubes on a large rimmed baking sheet. Toast, turning the cubes twice, until crisp, about 8 minutes. Set aside.

Cook the bacon in a 12-inch skillet over medium heat, turning occasionally, until browned and crisp, about 8 minutes. Transfer to paper towels to drain. Crumble the bacon into the slow cooker. Add the bread cubes, and toss well.

In a large bowl, whisk the eggs, milk, maple syrup, and vanilla until smooth. Pour over the bread cubes and bacon, using the back of a wooden spoon to press the top bread cubes into the liquid to moisten them. Let stand in the refrigerator, covered with plastic wrap, overnight.

Remove from the refrigerator and gently toss with a rubber spatula. Cook on low until set, about 2-1/2 hours. Serve by scooping out large spoonfuls.

Dulce de Leche Caramel Cheesecake

Caramel fans will be in heaven with this cheesecake, between the creamy caramelized dulce de leche in the filling and the luscious caramel sauce on top. Create your own customized cheesecake recipe with our Recipe Maker.

• 
  
  8 oz. graham crackers, finely crushed (2 cups of crumbs)
  
  


• 
  
  3 Tbs. granulated sugar
  
  


• 
  
  7 Tbs. unsalted butter, melted
  
  


• 
  
  3 8-oz. packages cream cheese, at room temperature
  
  


• 
  
  3/4 cup dulce de leche
  
  


• 
  
  2 Tbs. all-purpose flour
  
  


• 
  
  Table salt
  
  


• 
  
  1-1/4 cups granulated sugar
  
  


• 
  
  1 Tbs. pure vanilla extract
  
  


• 
  
  4 large eggs, at room temperature
  
  


• 
  
  1/2 cup granulated sugar
  
  


• 
  
  1/2 cup heavy cream
  
  


• 
  
  2 Tbs. unsalted butter
  
  

Position a rack in the center of the oven and heat the oven to 375°F.


In a medium bowl, stir together the graham cracker crumbs and 3 Tbs. granulated sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan (to press, use plastic wrap or a flat-bottom measuring cup). Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300°F.


In a stand mixer fitted with the paddle attachment, beat the cream cheese, dulce de leche, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth.


Add the vanilla and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.


Bake at 300°F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days. The cake can also be frozen at this point for up to 1 month (see make-ahead tip, below).


In a 2-quart saucepan, combine the 1/2 cup granulated sugar and 3 Tbs. water and cook over low heat, stirring occasionally, until the sugar is dissolved and the liquid is clear, 2 to 3 minutes. Increase the heat to medium high and cook without stirring until the sugar begins to turn golden-brown on the edges. Gently swirl the pan over the heat to even out the color, and cook until the sugar turns golden-amber, 3 to 5 minutes. Off the heat, carefully add the cream, butter, and a pinch of table salt. Cook, whisking constantly over medium-low heat until well blended and smooth. Set aside until the caramel has cooled, about 15 minutes.


Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust of the cheesecake. Carefully slide the cake onto a flat serving plate. Pour the caramel topping onto the cheesecake and spread evenly.


To cut, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.

Crème Brûlée Cookies

Bursting with vanilla flavor, these butter cookies sport the burnt-sugar topping of their namesake.

• 
  
  3 cups (13-1/2 oz.) unbleached all-purpose flour
  
  


• 
  
  2 tsp. baking powder
  
  


• 
  
  1 tsp. table salt
  
  


• 
  
  8 oz. (1 cup) unsalted butter, softened
  
  


• 
  
  1-1/2 cups plus 1/3 cup granulated sugar
  
  


• 
  
  Seeds scraped from 2 large vanilla beans or 4 tsp. pure vanilla extract
  
  


• 
  
  2 large eggs plus 2 large egg yolks
  
  

In a medium bowl, whisk the flour, baking powder, and salt.


In a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth, about 1 minute. Add 1-1/2 cups of the sugar and the vanilla seeds or extract and beat on medium speed until well blended, about 2 minutes. Add the eggs and yolks one at a time, mixing until blended after each addition. Add the flour mixture and mix on low speed until just blended, about 1 minute.


Turn the dough out onto a large piece of plastic wrap. Using the plastic as an aid, gently knead into a smooth dough (the dough will be soft). Shape into a 12-inch round log about 3 inches in diameter and wrap in the plastic. Cut an empty paper towel roll open. Gently rest the dough in the roll and refrigerate until chilled and very firm, about 4 hours. (The dough may be refrigerated for up to 3 days or frozen for up to 1 month.)


Position a rack in the center of the oven and heat the oven to 350°F. Line 2 or more cookie sheets with parchment or nonstick baking liners. Put the remaining 1/3 cup sugar in a small bowl.


Cut the dough into slices about 1/4 inch thick. Gently press one side of each cookie into the sugar to coat completely. Arrange the cookies sugar side up about 1 inch apart on the lined cookie sheets. Save the rest of the sugar for decorating the cookies. Bake, one sheet at a time, until golden-brown, 11 to 14 minutes. Let the cookies cool on the sheet for about 5 minutes and then transfer them to a rack to cool completely. (The cookies can be stored in an airtight container at room temperature for up 3 days before proceeding.)


Dip the sugared side of the cookies into the remaining sugar. Arrange the cookies sugar side up on a flameproof work surface. Pass the flame of a small kitchen torch over the cookie tops until evenly caramelized. Let cool completely, about 3 minutes, before serving.

Persimmon Cake with Crème Fraîche and Maple Pecans

Crisp, crunchy varieties of persimmons, like Fuyus, are great eaten out of hand, sliced into salads, and diced into salsas, but this cake, inspired by farmer James Birch of Flora Bella Farm, is the perfect way to show off the softer Hachiya types, which need to be completely soft before they are eaten. I love that these persimmons actually taste of fall and winter— as if they have been grown in fields of cinnamon, nutmeg, and clove. It’s very strange but so magical to have those flavors reinforced by the fruit itself. This is a great one for the Thanksgiving or Christmas buffet.

For the maple pecans

• 
  
  1-1/2 cups pecans
  
  


• 
  
  2 Tbs. maple sugar
  
  


• 
  
  1 Tbs. maple syrup
  
  


• 
  
  1/2 tsp. kosher salt
  
  

Tip:

Maple sugar can be found at Trader Joe’s, Whole Foods, specialty stores, and of course, online. Although you can substitute turbinado or even brown sugar, the maple sugar makes it extra maple-y and special.

For the cake

• 
  
  1-3/4 cups (approximately 3-1/2 sticks) unsalted butter, at room temperature, plus a little for the pan
  
  


• 
  
  About 3 ripe Hachiya persimmons (to yield 1 cup puréed flesh)
  
  


• 
  
  2-1/2 cups all-purpose flour
  
  


• 
  
  1 tsp. baking soda
  
  


• 
  
  1-1/2 tsp. baking powder
  
  


• 
  
  1/2 tsp. ground cardamom
  
  


• 
  
  1/4 tsp. freshly grated nutmeg
  
  


• 
  
  1/2 tsp. ground cinnamon
  
  


• 
  
  Pinch ground cloves
  
  


• 
  
  1/4 tsp. kosher salt
  
  


• 
  
  1 cup heavy cream
  
  


• 
  
  1/2 tsp. pure vanilla extract
  
  


• 
  
  1-1/2 cups sugar
  
  


• 
  
  2 extra-large eggs
  
  


• 
  
  1/4 cup crème fraîche
  
  


• 
  
  1-1/2 cups maple pecans
  
  

Make the maple pecans

Heat oven to 350° F.

Line a baking sheet with parchment paper.

Combine all the ingredients in a large bowl. Spread evenly across the prepared baking sheet. Bake, stirring every few minutes, for about 10 minutes, or until toasted. Set aside until ready to finish the cake.

Make the cake

Heat the oven to 350° F.

Prepare a 10-inch round cake pan by lightly buttering the inside surfaces, lining the bottom with parchment paper, and buttering the parchment. Cook 4 Tbs. butter (1/2 stick) in a small saucepan over high heat for a few minutes, swirling the pan, until the butter browns and smells nutty. Set aside to cool.

Scoop the ripe flesh from the persimmons, and purée in a blender until smooth. Measure out 1 cup purée.

Whisk together flour, baking soda, baking powder, the spices, and salt in a small bowl, and set aside.

In another bowl, combine the purée, 1/4 cup cream, vanilla, and cooled browned butter.

Paddle the remaining 1-1/2 cups butter and the sugar in the bowl of a stand mixer at medium-high for 3 minutes, until light and fluffy. Add eggs one at a time, scraping down the sides of the bowl after each egg. Decrease the paddle speed to low. Alternately add the flour mixture and persimmon-purée mixture to the bowl, in three additions, beginning and ending with the flour mixture.

Evenly spread the batter into the prepared pan. Bake for about 1 hour, until cake feels springy to the touch. Whip the remaining 3/4 cup cream and the crème fraîche to soft peaks. Cut six slices from the cake (the cake will yield ten to twelve servings), and place on six dessert plates. Dollop with whipped crème fraîche, and scatter the candied pecans over the cake and around the plate.

Cafe Con Tres Leches Cake (Coffee Tres Leches Cake)

This coffee-spiked dessert tastes like a delicious cross between classic Mexican tres leches cake and tiramisu.

For the cake:

• 
  
  Unsalted butter, softened, for the pan
  
  


• 
  
  4-1/2 oz. (1 cup) unbleached all-purpose flour
  
  


• 
  
  1-1/2 tsp. baking powder
  
  


• 
  
  1/4 tsp. kosher salt
  
  


• 
  
  5 large eggs, at room temperature
  
  


• 
  
  1 cup granulated sugar
  
  


• 
  
  1/3 cup whole milk
  
  


• 
  
  3/4 tsp. pure vanilla extract
  
  

For the soaking liquid:

• 
  
  1 14-oz. can sweetened condensed milk
  
  


• 
  
  1 cup evaporated milk
  
  


• 
  
  1/2 cup heavy cream
  
  


• 
  
  1/2 cup strong brewed coffee
  
  


• 
  
  Pinch kosher salt
  
  

For the topping:

• 
  
  1 tsp. instant coffee
  
  


• 
  
  2-1/2 cups heavy cream
  
  


• 
  
  2 Tbs. confectioners’ sugar
  
  


• 
  
  1/2 tsp. pure vanilla extract
  
  


• 
  
  Chocolate curls or toasted slivered almonds, for garnish
  
  

Bake the cake:

Position a rack in the center of the oven and heat the oven to 350°F.

Butter the bottom and sides of a 9x13-inch Pyrex baking dish or a nonreactive metal pan. Line the bottom of the baking dish or pan with parchment and lightly butter the parchment.

Sift the flour, baking powder, and salt into a medium bowl and set aside.

Separate the eggs, putting the whites in a medium bowl and the yolks in a large bowl. With an electric mixer, beat the yolks with 3/4 cup of the sugar on medium speed until the mixture is pale and creamy, about 2 minutes. Add the milk and vanilla and beat until combined, 1 minute more.

Clean and dry the beaters and then beat the egg whites, gradually increasing the speed to high, until they reach soft peaks, 2 to 3 minutes. Add the remaining 1/4 cup sugar in a stream, continuing to beat on high, until you reach firm but not dry peaks, 1 to 2 minutes more. Whisk a third of the dry ingredients into the yolk mixture until thoroughly combined. Gently fold in a third of the egg whites with a rubber spatula. Fold in the remaining dry ingredients and egg whites, alternately, in two more batches each, until fully incorporated.

Pour the batter into the prepared dish or pan and bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Let the cake cool in the pan on a rack for 10 minutes, then invert the cake onto the rack, remove the parchment, and let cool completely.

Return the cake to the baking dish or pan (the cake will soak up more of the liquid if returned to the pan it was baked in), or invert it onto a rimmed platter.

Soak the cake:

In a 2 quart saucepan, stir together the condensed milk, evaporated milk, heavy cream, coffee, and salt until the condensed milk is well blended. Cook over medium-low heat, stirring to avoid scorching, until it begins to bubble around the edges, 3 to 5 minutes. Remove from the heat and pour into a heatproof 4 cup measuring cup.

With a toothpick, prick the cake to the bottom in 1/2-inch intervals. Pour the soaking liquid slowly over the cake, starting at the edges and pausing to let it soak in before adding more. Cover loosely with plastic wrap and refrigerate until the cake is well chilled, at least 2 hours and up to 24 hours.

Top the cake:

In a large bowl, stir the instant coffee into 2 Tbs. of the heavy cream until dissolved. Add the remaining cream and beat with an electric mixer on medium speed. When it begins to thicken, slowly add the sugar and vanilla and continue to beat just until it holds firm peaks, 3 to 4 minutes (be careful not to overbeat). Spread the whipped cream all over the top of the cake, sprinkle the chocolate curls or almonds over the top, and serve.

Crème Brûlée Cookies

Bursting with vanilla flavor, these butter cookies sport the burnt-sugar topping of their namesake.

• 
  
  3 cups (13-1/2 oz.) unbleached all-purpose flour
  
  


• 
  
  2 tsp. baking powder
  
  


• 
  
  1 tsp. table salt
  
  


• 
  
  8 oz. (1 cup) unsalted butter, softened
  
  


• 
  
  1-1/2 cups plus 1/3 cup granulated sugar
  
  


• 
  
  Seeds scraped from 2 large vanilla beans or 4 tsp. pure vanilla extract
  
  


• 
  
  2 large eggs plus 2 large egg yolks
  
  

In a medium bowl, whisk the flour, baking powder, and salt.


In a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth, about 1 minute. Add 1-1/2 cups of the sugar and the vanilla seeds or extract and beat on medium speed until well blended, about 2 minutes. Add the eggs and yolks one at a time, mixing until blended after each addition. Add the flour mixture and mix on low speed until just blended, about 1 minute.


Turn the dough out onto a large piece of plastic wrap. Using the plastic as an aid, gently knead into a smooth dough (the dough will be soft). Shape into a 12-inch round log about 3 inches in diameter and wrap in the plastic. Cut an empty paper towel roll open. Gently rest the dough in the roll and refrigerate until chilled and very firm, about 4 hours. (The dough may be refrigerated for up to 3 days or frozen for up to 1 month.)


Position a rack in the center of the oven and heat the oven to 350°F. Line 2 or more cookie sheets with parchment or nonstick baking liners. Put the remaining 1/3 cup sugar in a small bowl.


Cut the dough into slices about 1/4 inch thick. Gently press one side of each cookie into the sugar to coat completely. Arrange the cookies sugar side up about 1 inch apart on the lined cookie sheets. Save the rest of the sugar for decorating the cookies. Bake, one sheet at a time, until golden-brown, 11 to 14 minutes. Let the cookies cool on the sheet for about 5 minutes and then transfer them to a rack to cool completely. (The cookies can be stored in an airtight container at room temperature for up 3 days before proceeding.)


Dip the sugared side of the cookies into the remaining sugar. Arrange the cookies sugar side up on a flameproof work surface. Pass the flame of a small kitchen torch over the cookie tops until evenly caramelized. Let cool completely, about 3 minutes, before serving.

Overnight Gingerbread Steel-Cut Oatmeal

Rich with molasses and warming spices, this oatmeal brings to mind old-fashioned gingerbread. A quick boil at night and an overnight lounge in the fridge means the notoriously slow-cooking grains need only 10 minutes of simmering. Serve with a drizzle of cream and, if you like, chopped, toasted pecans or walnuts.

• 
  
  1/4 cup packed dark brown sugar
  
  


• 
  
  1/4 cup unsulfured mild molasses
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 tsp. ground ginger
  
  


• 
  
  1 tsp. ground cinnamon
  
  


• 
  
  1/8 tsp. ground cloves
  
  


• 
  
  1/8 tsp. freshly grated nutmeg
  
  


• 
  
  1-1/2 cups steel-cut oats
  
  


• 
  
  1/2 cup raisins
  
  


• 
  
  2 Tbs. finely chopped crystallized ginger
  
  


• 
  
  Heavy cream, for serving
  
  

The night before

In a 3-quart saucepan, whisk the brown sugar, molasses, 1-1/2 tsp. salt, the spices, and 6 cups water and bring to a boil over medium-high heat. Stir in the oats and return to a boil. Turn the heat down to maintain a simmer and cook for 1 minute, stirring to prevent sticking. Remove from the heat and let the oats cool to room temperature in the pan. Cover and refrigerate overnight.

In the morning

Bring the covered oatmeal to a boil over medium heat. Uncover and cook, stirring often, until the liquid is mostly absorbed and the oatmeal is pleasantly chewy, about 10 minutes. Remove from the heat and stir in the raisins and crystallized ginger. Cover and let sit until a little more of the liquid is absorbed and the oatmeal is cool enough to eat, about 5 minutes. Serve drizzled with the cream.

Classic French Toast

The best French toast is crisp and browned on the outside, creamy on the inside, and not overly sweet. For best results, use a heavy-duty pan that distributes heat evenly.

• 
  
  3 oz. (6 Tbs.) unsalted butter; more for the pan
  
  


• 
  
  2 cups milk, preferably whole, at room temperature
  
  


• 
  
  6 large eggs, at room temperature
  
  


• 
  
  3 Tbs. sugar
  
  


• 
  
  4-1/2 tsp. pure vanilla extract
  
  


• 
  
  3/4 tsp. ground cinnamon
  
  


• 
  
  Kosher salt
  
  


• 
  
  8 to 10 3/4-inch-thick slices challah, brioche, or hearty white sandwich bread
  
  


• 
  
  Maple syrup, heated, for serving
  
  

Tip:

Go with fresh bread, not stale. Although stale bread may absorb somewhat more batter, fresh bread, which is softer to begin with, makes more tender French toast.

Position racks in the upper and lower thirds of the oven, put a baking sheet on each rack, and heat the oven to 250°F.

Melt the butter in a small saucepan over medium heat. In a medium bowl, combine the melted butter, milk, eggs, sugar, vanilla, cinnamon, and 1 tsp. salt and whisk until the sugar and salt are dissolved. Transfer the mixture to a large baking dish.

Working in batches, add 2 or 3 slices of bread (or as many as will fit in your skillet in a single layer) to the mixture and soak, turning once, until saturated but not falling apart, about 2 minutes total.

In a 12-inch skillet over medium heat, melt about 1/2 Tbs. butter. When the foam subsides, use a slotted spatula to add the soaked bread in a single layer. Cook, turning once, until goldenbrown, 1-1/2 to 3 minutes per side. Transfer to a baking sheet in the oven, arranging the pieces in a single layer, to keep warm.

Repeat with the remaining bread, briefly rewhisking the batter before soaking, and wiping out the skillet and adding fresh butter between batches.

Serve drizzled with maple syrup.

Cornmeal Blueberry Pancakes with Spiced Maple Butter

While cornmeal gives these pancakes a hearty texture and blueberries offer a fresh tartness, the spicy sweet butter puts them over the top. Add warmed maple syrup for a little more sweetness.

For the maple butter

• 
  
  4 oz. (1/2 cup) unsalted butter, softened
  
  


• 
  
  1/4 cup pure maple syrup
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/4 tsp. chili powder
  
  


• 
  
  1/4 tsp. ground cinnamon
  
  

For the pancakes

• 
  
  7-3/4 oz. (1-3/4 cups) unbleached all-purpose flour
  
  


• 
  
  3/4 cup yellow cornmeal
  
  


• 
  
  1 Tbs. granulated sugar
  
  


• 
  
  2 tsp. baking powder
  
  


• 
  
  1/2 tsp. baking soda
  
  


• 
  
  1/2 tsp. table salt
  
  


• 
  
  2-1/4 cups buttermilk
  
  


• 
  
  1/4 cup vegetable oil
  
  


• 
  
  3 large eggs
  
  


• 
  
  1 tsp. pure vanilla extract
  
  


• 
  
  1 pint blueberries (3/4 lb.), rinsed and picked through
  
  


• 
  
  Unsalted butter, for cooking
  
  

Make the maple butter

Put all the ingredients in a food processor and process, scraping down the sides of the bowl if necessary, until the mixture becomes smooth and uniform. Transfer to a large piece of plastic wrap, wrap it, roll it into a log and secure the ends as if it were a sausage. Refrigerate for at least an hour to a couple of days before serving.

Make the pancakes

In a large bowl, mix together the flour, cornmeal, sugar, baking powder, baking soda, and salt. In a medium bowl, whisk the buttermilk with the oil, eggs, and vanilla. Gently whisk the buttermilk mixture into the flour mixture until it’s mostly uniform (a few lumps are fine).

Heat a large stovetop griddle or large (12-inch) heavy-duty pan (like a cast-iron skillet) over medium heat until a droplet of water immediately evaporates upon hitting the pan. Melt a small pat of butter in the pan, pour in the batter (about 1/3 cup for each pancake), and then sprinkle with the blueberries. Leave space between each pancake so flipping them isn’t a problem. Cook the pancakes until bubbles form on top, the cakes set around the edges, and the bottoms brown, about 2 to 3 minutes. Flip and cook on the other side until they brown and the cakes become just firm to the touch, about 2 more minutes. Serve immediately topped with a pat of the maple butter.

Overnight Gingerbread Steel-Cut Oatmeal

Rich with molasses and warming spices, this oatmeal brings to mind old-fashioned gingerbread. A quick boil at night and an overnight lounge in the fridge means the notoriously slow-cooking grains need only 10 minutes of simmering. Serve with a drizzle of cream and, if you like, chopped, toasted pecans or walnuts.

• 
  
  1/4 cup packed dark brown sugar
  
  


• 
  
  1/4 cup unsulfured mild molasses
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 tsp. ground ginger
  
  


• 
  
  1 tsp. ground cinnamon
  
  


• 
  
  1/8 tsp. ground cloves
  
  


• 
  
  1/8 tsp. freshly grated nutmeg
  
  


• 
  
  1-1/2 cups steel-cut oats
  
  


• 
  
  1/2 cup raisins
  
  


• 
  
  2 Tbs. finely chopped crystallized ginger
  
  


• 
  
  Heavy cream, for serving
  
  

The night before

In a 3-quart saucepan, whisk the brown sugar, molasses, 1-1/2 tsp. salt, the spices, and 6 cups water and bring to a boil over medium-high heat. Stir in the oats and return to a boil. Turn the heat down to maintain a simmer and cook for 1 minute, stirring to prevent sticking. Remove from the heat and let the oats cool to room temperature in the pan. Cover and refrigerate overnight.

In the morning

Bring the covered oatmeal to a boil over medium heat. Uncover and cook, stirring often, until the liquid is mostly absorbed and the oatmeal is pleasantly chewy, about 10 minutes. Remove from the heat and stir in the raisins and crystallized ginger. Cover and let sit until a little more of the liquid is absorbed and the oatmeal is cool enough to eat, about 5 minutes. Serve drizzled with the cream.

Chocolate Espresso Pecan Pie

For the crust:

• 
  
  6 oz. (1-1/3 cups) unbleached all-purpose flour; more for rolling out the crust
  
  


• 
  
  1 tsp. granulated sugar
  
  


• 
  
  1/4 tsp. plus 1/8 tsp. kosher salt
  
  


• 
  
  2 oz. (4 Tbs.) chilled unsalted butter, cut into 1/2-inch pieces
  
  


• 
  
  2 oz. (4 Tbs.) vegetable shortening, chilled and cut into 1/2-inch pieces (put it in the freezer for 15 minutes before cutting)
  
  

For the filling:

• 
  
  3 oz. unsweetened chocolate, coarsely chopped
  
  


• 
  
  2 oz. (4 Tbs.) unsalted butter
  
  


• 
  
  4 large eggs
  
  


• 
  
  1 cup light corn syrup
  
  


• 
  
  1 cup granulated sugar
  
  


• 
  
  1/4 tsp. kosher salt
  
  


• 
  
  2 Tbs. instant espresso powder (or instant coffee)
  
  


• 
  
  2 Tbs. coffee liqueur (Kahlúa or Caffé Lolita)
  
  


• 
  
  2 cups lightly toasted, coarsely chopped pecans
  
  


• 
  
  About 1/2 cup perfect pecan halves
  
  

Make the crust:

Pulse the flour, sugar, and salt in a food processor just to blend. Add the butter and shortening and pulse several times until the mixture resembles coarse cornmeal, 8 to 10 pulses. Transfer the mixture to a medium bowl. Tossing and stirring quickly with a fork, gradually add enough cold water (2 to 4 Tbs.) that the dough just begins to come together. It should clump together easily if lightly squeezed but not feel wet or sticky. With your hands, gather the dough and form it into a ball. Flatten the ball into a disk and wrap it in plastic. Chill the dough for 2 hours or up to 2 days before rolling. The dough can also be frozen for up to 2 months; thaw it overnight in the refrigerator before using.

Remove the dough from the refrigerator and let it sit at room temperature until pliable, 10 to 15 minutes. On a lightly floured surface with a lightly floured rolling pin, roll the dough into a 1/8-inch-thick, 13-inch-diameter round. Be sure to pick up the dough several times and rotate it, reflouring the surface lightly to prevent sticking. I use a giant spatula or the bottom of a removable-bottom tart pan to move the dough around. Transfer the dough to a 9-inch Pyrex pie pan and trim the edges so there's a 1/2-inch overhang. Fold the overhang underneath itself to create a raised edge and then decoratively crimp or flute the edge. (Save the scraps for patching the shell later, if necessary). Chill until the dough firms up, at least 45 minutes in the refrigerator or 20 minutes in the freezer.

Position a rack in the center of the oven and heat the oven to 350°F. Line the pie shell with parchment and fill with dried beans or pie weights. Bake until the edges of the crust are light golden brown, 25 to 30 minutes. Carefully remove the parchment and beans or weights. If necessary, gently repair any cracks with a smear of the excess dough. Transfer the shell to a rack to cool.

Make the filling:

Melt the chocolate and butter in the microwave or in a small metal bowl set in a skillet of barely simmering water, stirring with a rubber spatula until smooth.

In a medium mixing bowl, whisk the eggs, corn syrup, sugar, and salt. Dissolve the instant espresso in 1 Tbs. hot water and add to the egg mixture, along with the coffee liqueur and the melted chocolate and butter. Whisk to blend.

Evenly spread the toasted pecan pieces in the pie shell. To form a decorative border, arrange the pecan halves around the perimeter of the pie shell, on top of the pecan pieces, keeping the points of the pecans facing in and the backs just touching the crust. Carefully pour the filling over the pecans until the shell is three-quarters full. Pour the remaining filling into a liquid measuring cup or small pitcher. Transfer the pie to the oven and pour in the remaining filling. (The pecans will rise to the top as the pie bakes.)

Bake the pie until the filling puffs up, just starts to crack, and appears fairly set, 45 to 55 minutes. Transfer it to a rack and allow it to cool completely (at least 4 hours) before serving.

Vanilla Cupcakes with Colored Cream Cheese Frosting

These are cupcakes you can feel good about serving at a kid's birthday party, thanks to a few healthy upgrades: some of the butter is replaced with applesauce, to reduce fat and add moisture; a portion of the flour is whole-wheat pastry flour, and the frosting is tinted with natural colorings.Easter Cupcakes:See the variations below to make lovely pastel frosting for your Easter cupcakes, and read A Fresh Look at Food Coloring to learn more tricks for adding color to food—including Easter eggs—without artificial food dyes.

For the cupcakes:

• 
  
  5 oz. (1-1/4 cups) cake flour
  
  


• 
  
  2-1/2 oz. (1/2 cup) whole-wheat pastry flour
  
  


• 
  
  1-1/2 tsp. baking powder
  
  


• 
  
  1/2 tsp. table salt
  
  


• 
  
  1-1/2 oz. (3 Tbs.) unsalted butter, softened
  
  


• 
  
  1 cup granulated sugar
  
  


• 
  
  3 Tbs. canola oil
  
  


• 
  
  2 large eggs
  
  


• 
  
  1/2 cup unsweetened applesauce
  
  


• 
  
  1/2 cup whole milk
  
  


• 
  
  1/2 tsp. pure vanilla extract
  
  

Tip:

If you can't find whole-wheat pastry flour, substitute cake flour.

For the frosting:

• 
  
  1 cup raspberries, thawed if frozen
  
  


• 
  
  1 8-oz. package reduced-fat cream cheese (Neufchâtel), softened
  
  


• 
  
  1 cup confectioners’ sugar
  
  

Make the cupcakes:

Position a rack in the center of the oven and heat the oven to 350°F. Line a 12-cup muffin pan with paper liners.

Combine the cake flour, whole-wheat pastry flour, baking powder, and salt in a medium bowl. Put the butter in a large bowl and beat with an electric hand mixer on medium speed until smooth, about 3 minutes. Gradually add half of the sugar and continue to beat until fluffy, about 2 minutes. Add the oil and remaining 1/2 cup sugar and continue to beat until lighter in color, about 2 minutes more. Add the eggs one at time, beating well after each addition. Beat in the applesauce until combined.

On low speed, add half of the flour mixture to the butter mixture, then half of the milk, mixing just until combined after each addition. Repeat with the remaining flour and milk, adding the vanilla with the milk.

Distribute the batter evenly among the cupcake liners and bake until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Transfer to a rack and cool in the pan for 15 minutes; remove the cupcakes from the pan and let cool completely.

Make the frosting:

Put the raspberries in a 1-quart saucepan and cook over medium heat until they begin to release their juice and break down, about 5 minutes. Strain the berries through a fine sieve set over a small bowl, pressing with a spatula to extract all of the juice (you should have about 1/4 cup). Discard the seeds. Let cool to room temperature.

Combine the cream cheese and confectioners’ sugar in a medium bowl. Beat with an electric hand mixer on high speed until smooth, about 2 minutes. Add the raspberry juice and continue to beat until well combined, about 1 minute. Cover and refrigerate until thicker and spreadable, about 2 hours, before spreading on the cupcakes. The frosted cupcakes can be refrigerated for up to 1 day.

Cafe Con Tres Leches Cake (Coffee Tres Leches Cake)

This coffee-spiked dessert tastes like a delicious cross between classic Mexican tres leches cake and tiramisu.

For the cake:

• 
  
  Unsalted butter, softened, for the pan
  
  


• 
  
  4-1/2 oz. (1 cup) unbleached all-purpose flour
  
  


• 
  
  1-1/2 tsp. baking powder
  
  


• 
  
  1/4 tsp. kosher salt
  
  


• 
  
  5 large eggs, at room temperature
  
  


• 
  
  1 cup granulated sugar
  
  


• 
  
  1/3 cup whole milk
  
  


• 
  
  3/4 tsp. pure vanilla extract
  
  

For the soaking liquid:

• 
  
  1 14-oz. can sweetened condensed milk
  
  


• 
  
  1 cup evaporated milk
  
  


• 
  
  1/2 cup heavy cream
  
  


• 
  
  1/2 cup strong brewed coffee
  
  


• 
  
  Pinch kosher salt
  
  

For the topping:

• 
  
  1 tsp. instant coffee
  
  


• 
  
  2-1/2 cups heavy cream
  
  


• 
  
  2 Tbs. confectioners’ sugar
  
  


• 
  
  1/2 tsp. pure vanilla extract
  
  


• 
  
  Chocolate curls or toasted slivered almonds, for garnish
  
  

Bake the cake:

Position a rack in the center of the oven and heat the oven to 350°F.

Butter the bottom and sides of a 9x13-inch Pyrex baking dish or a nonreactive metal pan. Line the bottom of the baking dish or pan with parchment and lightly butter the parchment.

Sift the flour, baking powder, and salt into a medium bowl and set aside.

Separate the eggs, putting the whites in a medium bowl and the yolks in a large bowl. With an electric mixer, beat the yolks with 3/4 cup of the sugar on medium speed until the mixture is pale and creamy, about 2 minutes. Add the milk and vanilla and beat until combined, 1 minute more.

Clean and dry the beaters and then beat the egg whites, gradually increasing the speed to high, until they reach soft peaks, 2 to 3 minutes. Add the remaining 1/4 cup sugar in a stream, continuing to beat on high, until you reach firm but not dry peaks, 1 to 2 minutes more. Whisk a third of the dry ingredients into the yolk mixture until thoroughly combined. Gently fold in a third of the egg whites with a rubber spatula. Fold in the remaining dry ingredients and egg whites, alternately, in two more batches each, until fully incorporated.

Pour the batter into the prepared dish or pan and bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Let the cake cool in the pan on a rack for 10 minutes, then invert the cake onto the rack, remove the parchment, and let cool completely.

Return the cake to the baking dish or pan (the cake will soak up more of the liquid if returned to the pan it was baked in), or invert it onto a rimmed platter.

Soak the cake:

In a 2 quart saucepan, stir together the condensed milk, evaporated milk, heavy cream, coffee, and salt until the condensed milk is well blended. Cook over medium-low heat, stirring to avoid scorching, until it begins to bubble around the edges, 3 to 5 minutes. Remove from the heat and pour into a heatproof 4 cup measuring cup.

With a toothpick, prick the cake to the bottom in 1/2-inch intervals. Pour the soaking liquid slowly over the cake, starting at the edges and pausing to let it soak in before adding more. Cover loosely with plastic wrap and refrigerate until the cake is well chilled, at least 2 hours and up to 24 hours.

Top the cake:

In a large bowl, stir the instant coffee into 2 Tbs. of the heavy cream until dissolved. Add the remaining cream and beat with an electric mixer on medium speed. When it begins to thicken, slowly add the sugar and vanilla and continue to beat just until it holds firm peaks, 3 to 4 minutes (be careful not to overbeat). Spread the whipped cream all over the top of the cake, sprinkle the chocolate curls or almonds over the top, and serve.

Chocolate Coffee Cheesecake

Who needs a mochaccino when you can get your coffee-chocolate fix in this creamy cheesecake? Create your own customized cheesecake recipe with our Recipe Maker.

• 
  
  8 oz. chocolate wafers, finely crushed (2 cups of crumbs)
  
  


• 
  
  3 Tbs. granulated sugar
  
  


• 
  
  7 Tbs. unsalted butter, melted
  
  


• 
  
  3 8-oz. packages cream cheese, at room temperature
  
  


• 
  
  3/4 cup crème fraîche
  
  


• 
  
  2 Tbs. all-purpose flour
  
  


• 
  
  Table salt
  
  


• 
  
  1-1/4 cups granulated sugar
  
  


• 
  
  1 Tbs. pure vanilla extract
  
  


• 
  
  2 tsp. instant espresso powder
  
  


• 
  
  4 large eggs, at room temperature
  
  


• 
  
  Chocolate-covered espresso beans, for garnish
  
  

Position a rack in the center of the oven and heat the oven to 375°F.


In a medium bowl, stir together the chocolate wafer crumbs and 3 Tbs. granulated sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan (to press, use plastic wrap or a flat-bottom measuring cup). Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300°F.


In a stand mixer fitted with the paddle attachment, beat the cream cheese, crème fraîche, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth.


Add the vanilla and instant espresso powder and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.


Bake at 300°F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days. The cake can also be frozen at this point for up to 1 month (see make-ahead tip, below).


Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust. Carefully slide the cake onto a flat serving plate.


Garnish with chocolate-covered espresso beans and serve immediately. To cut, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.

Maple-Walnut Tart

For a delicious riff on pecan pie, look no further than this sweet, earthy tart. Toasting the nuts helps release their oils and intensify their flavor; it also helps keep them crisp in the sugary filling. Be sure to use maple syrup and maple extract labeled “all-natural” or “pure” for real, not artificial, maple flavor.

For the dough

• 
  
  8 oz. (1-3/4 cups) unbleached all-purpose flour; more for rolling
  
  


• 
  
  1 Tbs. granulated sugar
  
  


• 
  
  1/2 tsp. kosher salt
  
  


• 
  
  6 oz. (3/4 cup) unsalted butter, cut into 24 small pieces and frozen
  
  


• 
  
  1 large egg yolk
  
  


• 
  
  1/4  tsp. fresh lemon juice
  
  


• 
  
  3 to 4 Tbs. ice water
  
  


• 
  
  Cooking spray
  
  

For the filling

• 
  
  2 large eggs
  
  


• 
  
  3 large egg yolks
  
  


• 
  
  1 tsp. pure maple extract
  
  


• 
  
  1/2 tsp. pure vanilla extract
  
  


• 
  
  1/4 tsp. kosher salt
  
  


• 
  
  1 cup pure maple syrup
  
  


• 
  
  3/4 cup granulated sugar
  
  


• 
  
  2-1/2 oz. (5 Tbs.) unsalted butter
  
  


• 
  
  8 oz. (2 cups) chopped walnuts, toasted
  
  

Make the dough

Pulse the flour, sugar, and salt in a food processor once or twice to combine. Add the butter and pulse until the mixture is pebbly, with some pea-size bits of butter.

In a small bowl, whisk together the egg yolk, lemon juice, and 3 Tbs. of the ice water. Pour the mixture through the feed tube of the food processor, pulsing to combine. The dough mixture should be moist but should not come together into a ball. If a small handful of dough pressed together does not adhere, add the remaining 1 Tbs. ice water, pulsing to combine.

Turn the dough mixture onto a piece of plastic wrap; gather the plastic around the dough, pressing the dough into a disk. Wrap tightly in additional plastic wrap and refrigerate for at least 1 hour and up to 2 days.

Before rolling, let the dough stand at room temperature for about 15 minutes to become pliable. Lightly coat a rolling pin with flour and roll the dough on a lightly floured surface into a 15-inch circle. Lightly coat a round 9-1/2 x1-inch fluted metal tart pan with a removable bottom with cooking spray. Roll the dough around the rolling pin and carefully unroll over the tart pan. Gently press it into the bottom and up the sides of the pan without stretching. Trim the excess, leaving a 1-inch overhang. Fold the overhang inside the tart and press against the sides to make a double wall about 1/4 inch higher than the tart pan (this will offset any shrinkage during baking). Wrap the tart shell in plastic wrap and refrigerate for at least 30 minutes and up to 24 hours.

Position a rack in the lower third of the oven and heat the oven to 425°F. Line the tart shell with parchment and add enough beans or pie weights to fill the shell. Bake on a heavy-duty rimmed baking sheet until the edges are firm and starting to brown, 15 to 20 minutes. Carefully lift the parchment and weights from the tart shell. Continue to bake until the bottom of the shell is pale golden, 5 to 7 minutes more. Let cool on the baking sheet on a rack and reduce the oven temperature to 350°F.

Make the filling

In a medium bowl, whisk together the eggs, yolks, maple and vanilla extracts, and the salt. Set aside.

In a 2-quart saucepan, combine the maple syrup and the sugar and cook over medium-high heat, stirring constantly until the sugar is dissolved and the mixture just starts to boil, about 3 minutes. Reduce the heat to medium and add the butter, stirring until melted. Remove from the heat and let cool for 1 minute.

Slowly whisk the warm syrup into the egg mixture, drizzling it in about 1/4 cup at a time and whisking continuously to prevent the hot syrup from cooking the eggs.

Fill and bake the tart

Fill the tart shell with the chopped walnuts. Carefully ladle the filling over the walnuts to within 1/4 inch of the rim (do not overfill; there may be a little filling left over). Bake the tart until it is just set in the center, 30 to 40 minutes (if the crust is golden-brown before the filling is set, cover the edges loosely with foil). Cool completely on the baking sheet on a rack.

Carefully remove the tart rim. Slide a long, flat spatula between the pastry and the pan bottom and transfer the tart to a serving platter.

Persimmon Cake with Crème Fraîche and Maple Pecans

Crisp, crunchy varieties of persimmons, like Fuyus, are great eaten out of hand, sliced into salads, and diced into salsas, but this cake, inspired by farmer James Birch of Flora Bella Farm, is the perfect way to show off the softer Hachiya types, which need to be completely soft before they are eaten. I love that these persimmons actually taste of fall and winter— as if they have been grown in fields of cinnamon, nutmeg, and clove. It’s very strange but so magical to have those flavors reinforced by the fruit itself. This is a great one for the Thanksgiving or Christmas buffet.

For the maple pecans

• 
  
  1-1/2 cups pecans
  
  


• 
  
  2 Tbs. maple sugar
  
  


• 
  
  1 Tbs. maple syrup
  
  


• 
  
  1/2 tsp. kosher salt
  
  

Tip:

Maple sugar can be found at Trader Joe’s, Whole Foods, specialty stores, and of course, online. Although you can substitute turbinado or even brown sugar, the maple sugar makes it extra maple-y and special.

For the cake

• 
  
  1-3/4 cups (approximately 3-1/2 sticks) unsalted butter, at room temperature, plus a little for the pan
  
  


• 
  
  About 3 ripe Hachiya persimmons (to yield 1 cup puréed flesh)
  
  


• 
  
  2-1/2 cups all-purpose flour
  
  


• 
  
  1 tsp. baking soda
  
  


• 
  
  1-1/2 tsp. baking powder
  
  


• 
  
  1/2 tsp. ground cardamom
  
  


• 
  
  1/4 tsp. freshly grated nutmeg
  
  


• 
  
  1/2 tsp. ground cinnamon
  
  


• 
  
  Pinch ground cloves
  
  


• 
  
  1/4 tsp. kosher salt
  
  


• 
  
  1 cup heavy cream
  
  


• 
  
  1/2 tsp. pure vanilla extract
  
  


• 
  
  1-1/2 cups sugar
  
  


• 
  
  2 extra-large eggs
  
  


• 
  
  1/4 cup crème fraîche
  
  


• 
  
  1-1/2 cups maple pecans
  
  

Make the maple pecans

Heat oven to 350° F.

Line a baking sheet with parchment paper.

Combine all the ingredients in a large bowl. Spread evenly across the prepared baking sheet. Bake, stirring every few minutes, for about 10 minutes, or until toasted. Set aside until ready to finish the cake.

Make the cake

Heat the oven to 350° F.

Prepare a 10-inch round cake pan by lightly buttering the inside surfaces, lining the bottom with parchment paper, and buttering the parchment. Cook 4 Tbs. butter (1/2 stick) in a small saucepan over high heat for a few minutes, swirling the pan, until the butter browns and smells nutty. Set aside to cool.

Scoop the ripe flesh from the persimmons, and purée in a blender until smooth. Measure out 1 cup purée.

Whisk together flour, baking soda, baking powder, the spices, and salt in a small bowl, and set aside.

In another bowl, combine the purée, 1/4 cup cream, vanilla, and cooled browned butter.

Paddle the remaining 1-1/2 cups butter and the sugar in the bowl of a stand mixer at medium-high for 3 minutes, until light and fluffy. Add eggs one at a time, scraping down the sides of the bowl after each egg. Decrease the paddle speed to low. Alternately add the flour mixture and persimmon-purée mixture to the bowl, in three additions, beginning and ending with the flour mixture.

Evenly spread the batter into the prepared pan. Bake for about 1 hour, until cake feels springy to the touch. Whip the remaining 3/4 cup cream and the crème fraîche to soft peaks. Cut six slices from the cake (the cake will yield ten to twelve servings), and place on six dessert plates. Dollop with whipped crème fraîche, and scatter the candied pecans over the cake and around the plate.

Vanilla Cupcakes with Colored Cream Cheese Frosting

These are cupcakes you can feel good about serving at a kid's birthday party, thanks to a few healthy upgrades: some of the butter is replaced with applesauce, to reduce fat and add moisture; a portion of the flour is whole-wheat pastry flour, and the frosting is tinted with natural colorings.Easter Cupcakes:See the variations below to make lovely pastel frosting for your Easter cupcakes, and read A Fresh Look at Food Coloring to learn more tricks for adding color to food—including Easter eggs—without artificial food dyes.

For the cupcakes:

• 
  
  5 oz. (1-1/4 cups) cake flour
  
  


• 
  
  2-1/2 oz. (1/2 cup) whole-wheat pastry flour
  
  


• 
  
  1-1/2 tsp. baking powder
  
  


• 
  
  1/2 tsp. table salt
  
  


• 
  
  1-1/2 oz. (3 Tbs.) unsalted butter, softened
  
  


• 
  
  1 cup granulated sugar
  
  


• 
  
  3 Tbs. canola oil
  
  


• 
  
  2 large eggs
  
  


• 
  
  1/2 cup unsweetened applesauce
  
  


• 
  
  1/2 cup whole milk
  
  


• 
  
  1/2 tsp. pure vanilla extract
  
  

Tip:

If you can't find whole-wheat pastry flour, substitute cake flour.

For the frosting:

• 
  
  1 cup raspberries, thawed if frozen
  
  


• 
  
  1 8-oz. package reduced-fat cream cheese (Neufchâtel), softened
  
  


• 
  
  1 cup confectioners’ sugar
  
  

Make the cupcakes:

Position a rack in the center of the oven and heat the oven to 350°F. Line a 12-cup muffin pan with paper liners.

Combine the cake flour, whole-wheat pastry flour, baking powder, and salt in a medium bowl. Put the butter in a large bowl and beat with an electric hand mixer on medium speed until smooth, about 3 minutes. Gradually add half of the sugar and continue to beat until fluffy, about 2 minutes. Add the oil and remaining 1/2 cup sugar and continue to beat until lighter in color, about 2 minutes more. Add the eggs one at time, beating well after each addition. Beat in the applesauce until combined.

On low speed, add half of the flour mixture to the butter mixture, then half of the milk, mixing just until combined after each addition. Repeat with the remaining flour and milk, adding the vanilla with the milk.

Distribute the batter evenly among the cupcake liners and bake until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Transfer to a rack and cool in the pan for 15 minutes; remove the cupcakes from the pan and let cool completely.

Make the frosting:

Put the raspberries in a 1-quart saucepan and cook over medium heat until they begin to release their juice and break down, about 5 minutes. Strain the berries through a fine sieve set over a small bowl, pressing with a spatula to extract all of the juice (you should have about 1/4 cup). Discard the seeds. Let cool to room temperature.

Combine the cream cheese and confectioners’ sugar in a medium bowl. Beat with an electric hand mixer on high speed until smooth, about 2 minutes. Add the raspberry juice and continue to beat until well combined, about 1 minute. Cover and refrigerate until thicker and spreadable, about 2 hours, before spreading on the cupcakes. The frosted cupcakes can be refrigerated for up to 1 day.

Amaretto Cheesecake

This almond-lover's cheesecake has a shot of amaretto in the creamy filling and crunchy amaretti cookies crumbled over the top. Create your own customized cheesecake recipe with our Recipe Maker.

For the crust:

• 
  
  8 oz. graham crackers, finely crushed (2 cups of crumbs)
  
  


• 
  
  3 Tbs. granulated sugar
  
  


• 
  
  7 Tbs. unsalted butter, melted
  
  

For the filling:

• 
  
  3 8-oz. packages cream cheese, at room temperature
  
  


• 
  
  8 oz. mascarpone
  
  


• 
  
  2 Tbs. all-purpose flour
  
  


• 
  
  Table salt
  
  


• 
  
  1-1/4 cups granulated sugar
  
  


• 
  
  3 Tbs. amaretto
  
  


• 
  
  1 Tbs. pure vanilla extract
  
  


• 
  
  4 large eggs, at room temperature
  
  


• 
  
  Crushed amaretti cookies, for garnish
  
  

Make the crust:

Position a rack in the center of the oven and heat the oven to 375°F.


In a medium bowl, stir together the graham cracker crumbs and 3 Tbs. granulated sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan (to press, use plastic wrap or a flat-bottom measuring cup). Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300°F.

Fill and bake the cheesecake:

In a stand mixer fitted with the paddle attachment, beat the cream cheese, mascarpone, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth.


Add the amaretto and vanilla, and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.


Bake at 300°F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days. The cake can also be frozen at this point for up to 1 month (see make-ahead tip, below).


Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust of the cheesecake. Carefully slide the cake onto a flat serving plate.Garnish with crushed amaretti and serve immediately. To cut, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.