The Recipe Girl Cookbook: Dishing out the Best Recipes for Entertaining and Every Day

WEB FAVORITE

VEGETARIAN (or adaptable)

GLUTEN-FREE (or adaptable)

DAIRY-FREE (or adaptable)

Dear Butterfinger Candy Bar Fans, this is a brownie created just for you. I’ve featured enough Butterfinger dessert recipes on my website to know that there are a whole lot of fans of the Butterfinger out there. The great thing about this recipe is that these brownies can take on other favorite candy bars too. Just add your favorite chopped candy bar and mix it right on in there to create something new.

Preheat the oven to 325°F. Line a 9 × 13-inch pan with parchment paper or foil and spray with nonstick spray.

In a glass bowl, melt the chocolate and butter in the microwave in short bursts of 30 seconds, stirring after each burst. Remove from the microwave when melted and smooth. (Alternatively, you can also melt the chocolate on the stove—see Tips.) Set it aside to cool slightly.

In a large mixing bowl, whisk together the peanut butter, sugar, eggs and vanilla. Whisk in the melted chocolate. Add the flour and stir. Reserve ¹⁄₂ cup of the Butterfingers. Gently stir the remaining Butterfingers into the batter.

Spread the batter into the prepared pan and top with the reserved Butterfingers. Bake 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the brownies cool completely (see Tips).

TIPS Don’t use natural peanut butter for this recipe unless you’re using a very creamy natural peanut butter.

When chopping the Butterfingers, don’t try to chop them too finely as they tend to flake apart pretty easily. Opt for larger-cut chunks, but add everything into the batter, and if you really love Butterfingers, you may wish to add even more of them!

To melt the chocolate on the stove, place a heatproof bowl over a pan of simmering water (the bottom of the bowl should not touch the water). Add the chopped chocolate to the bowl and stir until melted and smooth.

Get a nice, clean cut on these brownies by chilling them in the refrigerator until they are firm. Use a large, sharp knife, wiping it clean with a paper towel after each cut, and you’ll end up with neatly cut brownies.

Instead of sprinkling the extra Butterfinger chunks on top, add a chocolate glaze first. Place 1 cup semisweet chocolate chips in a medium bowl. In a small saucepan, boil ¹⁄₂ cup heavy whipping cream and pour it over the chocolate. Let it stand for 5 minutes, then stir until melted and smooth. Spread the glaze evenly over the brownies and sprinkle Butterfinger chunks on top. Let it set at room temperature.

Blondies are such a versatile and unfussy little dessert that they can take just about anything that you’d like to throw in them. Since I’m utterly obsessed with snickerdoodles, I decided to throw my all-time favorite cookie into these blondies, and they took it well. Each bite delivers a cinnamon-sugar flavor with a hint of snickerdoodle cookie.

Preheat the oven to 350°F. Spray a 9-inch square baking pan with nonstick spray.

In a medium bowl, whisk together the flour, baking powder, cinnamon, cream of tartar and salt.

In a large bowl, use an electric mixer to combine the sugar and butter. Add the eggs and vanilla and mix until well combined. Gently stir in the dry ingredients until incorporated. Stir in the cinnamon chips. Spread the batter into the prepared pan. Combine the topping ingredients and sprinkle evenly onto the batter.

Bake for 45 to 50 minutes, or until golden brown and a toothpick inserted in the center comes out somewhat clean. The blondies will feel firm when done, but the inside will be moist and tender.

TIPS Cinnamon chips are packaged in the same manner as chocolate chips. If your market does not carry them, ask your grocery manager if they can be ordered. You can always leave them out of the blondies if you can’t locate them.

Keep an eye on the blondies while baking. If they are browning more quickly than you’d like them to, loosely cover the top of the pan with a piece of foil.

Chocolate lovers can change this recipe into something that suits their taste buds—use chocolate chips in place of the cinnamon chips to create Chocolate Chip Snickerdoodle Blondies.

Mom let us kids nibble the dough whenever she baked up a batch of chocolate chip cookies. It’s safe to say that I now actually enjoy cookie dough over baked cookies any day of the week. I wouldn’t say that I’d be happy sitting with a bowl of dough and a spoon and going to town with it, but a nibble now and then is good to me. These brownies are baked, but they’re also topped with an “unbaked” layer of egg-free chocolate chip cookie dough. These are brownies for all of the cookie dough lovers out there.

³⁄₄ cup (1¹⁄₂ sticks) unsalted butter, room temperature or almost melted

Preheat the oven to 350°F. Line a 9-inch square pan with foil or parchment paper and spray with nonstick spray.

To prepare the brownies, in a glass bowl, melt the butter and chocolate in the microwave in short bursts of 30 seconds, stirring after each burst. Remove from the microwave when melted and smooth. (Alternatively, you can melt the butter and chocolate on the stove—see Tips.) Set it aside to cool slightly.

In a large bowl, whisk together the sugars, eggs, vanilla and salt. Add the chocolate mixture and whisk until smooth. Stir in the flour just until combined.

Spread the brownie batter into the prepared pan. Bake for 25 to 30 minutes, or until the brownie layer is cooked through (a toothpick inserted into the center comes out clean). Place the pan of brownies in the refrigerator to speed up the cooling process (or cool at room temperature and add the cookie dough layer later).

To prepare the cookie dough, in a medium bowl, use an electric mixer to combine the butter, sugars and salt for 1 to 2 minutes, or until the mixture is soft and creamy. Mix in the milk and vanilla. Mix in the flour, just until combined. Stir in the chocolate chips.

When the brownie layer is chilled and firm, spoon the cookie dough over the cooled brownies. Wet your hands or spray them with nonstick spray and pat the cookie dough into an even layer. Sprinkle additional chocolate chips on top, if desired. Refrigerate until the dough is quite firm (see Tips). Use a sharp knife to cut the brownies. You may need to wipe the knife off with a paper towel in between cuts since the fudgy brownies and cookie dough will tend to stick to the knife. Store the brownies in a covered container in the refrigerator until ready to serve.

TIPS To melt the butter and chocolate chips on the stove, place a heatproof bowl over a pan of simmering water (the bottom of the bowl should not touch the water). Add the butter and chocolate chips to the bowl and stir until melted and smooth.

It’s okay to speed up the cooling process and place the cookie dough brownies in the freezer too. The firmer the dough, the easier it will be to cut into neat squares.

Leftovers may be wrapped individually and stored in the freezer for up to 1 month.

If you’d like to add chocolate drizzle on top, melt ¹⁄₂ cup chocolate chips with 1 teaspoon of shortening in the microwave and stir until smooth. Scoop the melted chocolate into a zip baggie and snip off the corner. Squeeze the bag to drizzle the chocolate on top of each brownie. Sprinkle additional chocolate chips on top, if desired.

Quick and easy variation: Bake boxed brownies, as instructed and then add a layer of cookie dough on top.

Irish Cream liqueur reminds me of skiing. It’s the perfect warm-you-up drink added to a steaming mug of hot chocolate or coffee on a quick break from the slopes, and for that reason, it has its place in brownies too. This recipe incorporates the delicious flavor of Irish cream into the brownies themselves, but it’s also mixed into a brown butter icing spread on top of the brownies.

Preheat the oven to 350°F. Line a 9-inch square pan with foil or parchment paper and spray with nonstick spray.

To prepare the brownies, in a medium bowl, sift together the flour, salt and baking powder. Set aside.

In a glass bowl, melt the chocolate and butter in the microwave in short bursts of 30 seconds, stirring after each burst. Remove from the microwave when melted and smooth. (Alternatively, you can melt the chocolate and butter on the stove—see Tips.) Set it aside to cool slightly.

In a large bowl, whisk together the sugar, eggs and ¹⁄₂ cup of the Irish cream. Add the chocolate mixture and whisk until smooth. Stir in the dry ingredients, just until combined.

Spread the batter into the prepared pan. Bake for 40 to 45 minutes, or until the top of the brownies cracks slightly and a toothpick inserted into the center comes out mostly clean (see Tips). Remove the brownies from the oven and immediately brush them with the remaining 1 tablespoon Irish cream. Let the brownies cool completely.

To prepare the icing, in a medium saucepan melt the butter over medium-high heat, stirring often and watching closely, until it is lightly browned, 3 to 5 minutes. Remove the butter from heat as soon as it has browned and add the Irish cream and whipping cream. Whisk in 1 cup of the powdered sugar. Add more powdered sugar ¹⁄₄ cup at a time until you achieve a thick, smooth icing that is still pourable. Pour the icing on top of the cooled brownies and spread it to the edges to cover completely. Refrigerate the brownies until the icing is set (see Tips). Cut into squares. Store the brownies in a covered container. They’re best if eaten within 2 to 3 days.

TIPS To melt the chocolate and butter on the stove, place a heatproof bowl over a pan of simmering water (the bottom of the bowl should not touch the water). Add the butter and chocolate chips and stir until melted and smooth.

If the tester toothpick comes out slightly gooey on the bottom, that’s okay. You want your brownies to be tender and moist.

Chilled brownies are easiest to cut. Use a large, sharp knife, wiping it clean with a paper towel after each cut, and you’ll end up with neatly cut brownies.

Add a teaspoon of espresso powder to the egg mixture. Espresso has a tendency to intensify the flavor of the chocolate.

Nutella is a treasured jar of goodness in our house. We spread it on graham crackers with a little Marshmallow Fluff for snacks, we swirl it into our banana bread, and we bake it into the occasional treat. Mixed with chopped hazelnuts, Nutella makes the perfect surprise filling for these very buttery Mexican Wedding Cookies.

Preheat the oven to 400°F. Line a baking sheet with parchment paper or a Silpat mat, or spray with nonstick spray.

To prepare the filling, in a medium bowl, microwave the Nutella and chocolate chips in short bursts of 30 seconds, stirring after each burst. Remove from the microwave when melted and smooth. (Alternatively, you can melt the Nutella and chocolate chips on the stove—see Tips.) Stir in the powdered sugar and hazelnuts and set aside to cool.

To prepare the cookie dough, in a large bowl, use an electric mixer to combine the flour, butter and vanilla. Mix until well blended (the mixture will be very dry). Add the melted butter and milk and stir until the mixture comes together in clumps.

To assemble the cookies, scoop out about 1¹⁄₂ tablespoons of the dough into your hand. Squeeze the dough together and use your hands to flatten it out into a round pancake shape. Scoop 1 teaspoon of the Nutella mixture into the center of the flattened dough. Wrap the dough around the Nutella mixture and shape it into a round ball. Place the ball on the prepared baking sheet and repeat with the remaining dough and filling. The cookies won’t spread, so you can place them fairly close together on the baking sheet.

Bake the cookies for 14 to 16 minutes, or until they are slightly golden and firm.

Place the extra powdered sugar in a bowl. Roll the warm cookies in the powdered sugar and set them on a wire rack to cool completely.

TIPS To heat the Nutella and chocolate on the stove, place a heatproof bowl over a pan of simmering water (the bottom of the bowl should not touch the water). Add the Nutella and chocolate chips and stir until melted and smooth.

These cookies will freeze well. Keep them in a covered container with waxed paper in between stacked layers.

If you’re making this cookie around the holidays, add colored sugar sprinkles to the powdered sugar before rolling your warm cookies.

Makes: 3 to 4 dozen cookies Prep Time: 35 minutes + chill time Cook Time: 30 minutes

Sunny, yellow lemons remind me of summer. This lemon-scented shortbread is a cheerful cookie to serve in warm weather, and it’ll brighten up anyone’s day in the midst of a cold and dreary winter too. The light white chocolate drizzle on top is the perfect sweet complement to the tart flavor of lemon.

To prepare the dough, in a large bowl, use an electric mixer to combine the butter and sugar at medium speed until fluffy, about 2 minutes. Mix in the zest and vanilla. Add the flour and salt and continue to mix until the flour is incorporated and the dough comes together.

Divide the dough in half and turn it out onto two sheets of waxed paper. Form two 8 × 2¹⁄₂-inch logs. Roll each log carefully until it is well shaped and rounded. Wrap each log in wax paper, twisting the ends to seal and refrigerate for at least 1 hour (see Make-Ahead Tip).

Preheat the oven to 300°F. Line cookie sheets with parchment paper or Silpat mats, or spray with nonstick spray.

Remove the cookie dough logs from the refrigerator and use a very sharp knife to cut ¹⁄₄-inch-thick slices. Place the slices 1 inch apart on the cookie sheets. Bake 30 to 35 minutes, just until set and the edges begin to turn golden brown. Remove cookies to a wire rack and let them cool completely before adding the drizzle.

To prepare the drizzle, in a medium bowl microwave the white chocolate and shortening in short bursts of 30 seconds, stirring after each burst. Remove from the microwave when the chocolate is melted and smooth. (Alternatively, you can melt the chocolate and shortening on the stove—see Tips.) Scoop the chocolate mixture into a strong zip baggie. Snip a tiny piece off of the corner of the bag. Squeeze the chocolate onto the cookies in a back-and-forth drizzle pattern. Sprinkle a few pieces of lemon zest on top of the chocolate as you go along. If the melted chocolate begins to solidify during this process, just pop the bag back into the microwave and heat briefly to soften it again. Let the drizzle set at room temperature. These cookies may be stored in a covered container for up to 1 week or in the freezer for up to 3 months.

TIPS To heat the white chocolate and shortening on the stove, place a heatproof bowl over a pan of simmering water (the bottom of the bowl should not touch the water). Add the white chocolate and shortening and stir until melted and smooth.

Since you’re not using any actual lemon “juice” in this recipe, go ahead and squeeze the lemons after you zest them. Collect the juice in a freezer zip baggie and store in the freezer until you have the need for freshly squeezed lemon juice. Better yet, measure the juice out by the tablespoon into ice cube trays, freeze it, then store the cubes in a baggie and defrost tablespoons of lemon juice as you need them.

MAKE-AHEAD TIP Prepare the cookie dough logs and keep them refrigerated for up to 2 days before proceeding with baking and drizzling.

Try using Meyer lemons for this recipe. They’re a little sweeter and they’re easiest to find during the winter months.

Turn the cookies into Orange Shortbread Cookies, substituting oranges for lemons.

A few years ago, I made a Christmas cookie that had a crunchy cornmeal texture to it with savory sage mixed into the dough and I topped the cookie with jam. I adored it, and I thought it was quite a clever twist for a Christmas cookie, but people either really loved it or they thought it strange that sage was added in. Here’s my version of that cookie. I left out the sage, but if you’re feeling adventurous …

Preheat the oven to 350°F. Line two baking sheets with parchment paper or Silpat mats, or spray with nonstick spray.

In a large bowl, use an electric mixer to combine the butter and sugar. Add the egg and vanilla and mix well. Add the flour and cornmeal and continue to mix until well combined.

Scoop out 1¹⁄₂ tablespoons of dough and use your hands to roll it into a ball. Place it on the cookie sheet and use your thumb to make an impression in the center of the cookie. Spoon about ³⁄₄ teaspoon of jam into the center of the cookie. Continue with the remaining cookie dough and jam, leaving about 2 inches between cookies.

Bake the cookies for 12 to 15 minutes, or until golden on the edges. Let cool on the cookie sheets for 10 minutes and then transfer them to a wire rack to cool completely.

TIPS If you’d like the cookies to have a more crunchy texture, use whole grain cornmeal.

The dough may be made up to 2 hours ahead, then covered and refrigerated until firm, if desired.

Change the flavor of the jam—strawberry, apricot and raspberry are equally good in these cookies.

Add in 1 teaspoon of crushed, dried sage along with the flour to create a savory twist to this cookie recipe.

Makes: 2 dozen cookies Prep Time: 45 minutes + chill times Cook Time: 25 minutes

It might seem a little odd that I remember pie crust “cookies” when I was growing up in my Mom’s house, but I don’t remember any actual “pies.” Mom rolled out pie crust scraps, then buttered and topped them with generous doses of sugar and cinnamon. Then she rolled them up and baked them into logs of pie crust cookies, sliceable after baking. It was like eating little bits of sugary pie. My modern-day version of Mom’s pie crust cookies have fresh apple mixed in, and they are topped with a drizzle of caramel glaze too.

To prepare the crust, in a food processor, combine the flour, sugar and salt. Process for 10 seconds to blend. Add the butter and process for just a few seconds, until the mixture looks like crumbs. Add the cream cheese and pulse quickly about 25 times, or until a clump of pie dough has formed. Turn the clump of dough onto waxed paper and knead gently 2 to 3 times to bring the dough together. Flatten it into a 7-inch square. Wrap the dough in plastic wrap and chill for at least 30 minutes. (The crust can be prepared up to 2 days ahead. Wrap in plastic wrap as directed and refrigerate).

Place the chilled dough on a lightly floured surface. Roll it into a rectangle that is roughly 9 × 12 inches (don’t worry about trying to make it a perfect rectangle—see Tips), with the long side facing you. In a small bowl, whisk together the egg white and water until foamy. Brush the dough with the egg wash. In another small bowl, whisk together the sugar and cinnamon. Sprinkle it evenly over the dough. Sprinkle the apples on top. Starting with the long edge facing you, carefully roll the dough into a log, sealing the edge by giving it a brush of the egg wash and gently pressing down on the dough with your fingers. Roll the log onto plastic wrap or parchment paper, wrap it and freeze it until slightly firm (about 1 hour).

Preheat the oven to 325°F. Line two baking sheets with parchment paper or Silpat mats, or spray them with nonstick spray.

Remove the pie crust cookie log from the freezer and unwrap it. Use a sharp knife to cut it gently into ¹⁄₂-inch slices. The filling will want to slide out of the slices; just push it back into place with your fingers. Transfer the slices to the prepared baking sheets. Bake the cookies for 25 to 28 minutes, or until the crusts are golden. Let the cookies cool on the baking sheets for a few minutes and then transfer them to a wire rack to let cool slightly before glazing.

To glaze the cookies, in a small saucepan, melt the butter over medium-low heat. Stir in the sugar and 1 tablespoon of the milk. Cook for 1 minute. Transfer to a small mixing bowl and cool the mixture slightly. Stir in the vanilla and ¹⁄₄ cup of the powdered sugar. Beat with an electric mixer until well blended. If necessary, add more powdered sugar or milk for desired drizzling consistency (it should be thick, but pourable). Drizzle or spoon the glaze over warm cookies. The glaze will harden when left at room temperature for a while.

TIPS Apple varieties best for baking are Granny Smith, Braeburn, Jonathon or Golden Russet.

If the crust sticks to your rolling surface, gently use a metal spatula to guide it up and off the surface.

QUICK AND EASY TIP Use store-bought pie crust instead of homemade and proceed with the instructions as written.

Top the cookies with a cream cheese glaze instead: In a large bowl, use an electric mixer to combine 4 ounces softened cream cheese with 2 tablespoons softened butter until soft and creamy. Beat in ¹⁄₂ cup powdered sugar and vanilla until well blended. Add a little milk or whipping cream if you need to thin it out. Place the frosting in a piping bag with a small tip (or a plastic baggie with the corner cut off) and drizzle the icing onto the cookies.

I hope that you can imagine just how wonderful these cookies must be when they’re fresh out of the oven. Pull them apart and bite into those melty chocolate chips. The Kahlúa is a nice touch too.

Preheat the oven to 375°F. Line cookie sheets with parchment paper or Silpat mats.

In a medium bowl, whisk together the flour, baking soda, cinnamon and salt. Set aside.

In a small bowl, combine the Kahlúa and the espresso powder. Stir until the espresso powder is dissolved.

In a large bowl, use an electric mixer to combine the butter and sugars, mixing until creamy. Add the Kahlúa mixture, eggs and vanilla and beat until thoroughly combined. Add the melted chocolate and continue to beat until it is mixed in. Add the flour mixture and beat at low speed until all of the flour is incorporated into the dough, scraping down the sides of the bowl as needed. Stir in the chocolate chips.

Drop the cookie dough by tablespoonfuls (see Tips) 2 inches apart onto the prepared cookie sheets. Bake 8 to 10 minutes, or until they are golden brown and no longer look gooey in the middle. Let the cookies cool for a few minutes on the cookie sheet and then transfer them to a wire rack to cool completely.

TIPS You can locate espresso powder near the instant coffee in most supermarkets or in specialty markets.

I highly recommend investing in a cookie dough scoop for baking even and rounded cookies. Just scoop up the dough and press the spring to release the dough onto the cookie sheet. So easy!

If you prefer not to add Kahlúa, just leave it out. Increase the vanilla extract to 1 tablespoon and dissolve the espresso powder in the vanilla instead.

Try using another flavor of liqueur in these cookies, such as chocolate or hazelnut.

These cookies bake up perfectly—not too soft and not too crisp, and the peanut butter cookie is a nice complement to that wonderful chocolate swirl. It’s the perfect cookie for those who enjoy having their peanut butter and chocolate in every bite, since those two flavors are so uniformly swirled together.

In a large bowl, use an electric mixer to combine the butter, peanut butter, sugars and eggs.

In a separate bowl, whisk together the flour, baking soda, baking powder and salt. Add the dry ingredients to the wet ingredients and beat together until combined.

Divide the dough in half. Pat each half into a ball and wrap with plastic wrap. Refrigerate until the dough is firm (about 1 hour should be perfect).

On a thin, floured towel, flexible mat or well-floured surface, roll out 1 ball of dough into a large rectangle (about 11 × 15 inches—not too thin). The dough will be soft, so roll gently.

To prepare the chocolate swirl, in a medium bowl, microwave the chocolate chips, sweetened condensed milk and shortening for 1 minute, then stir. Continue melting in short bursts of 30 seconds, stirring after each burst. Remove from the microwave when the chocolate is melted and smooth. (Alternatively, you can melt the chocolate, sweetened condensed milk and shortening on the stove—see Tips.)

Spoon half of the chocolate mixture onto the rolled-out dough, then spread it carefully to cover most of the rectangle. Using the towel as a guide, carefully lift the towel to help roll the rectangle into a log, or just gently roll the dough with your fingers into a log. Wrap the log in plastic wrap and place it on a flat surface in the freezer for about 20 minutes, or until the dough has had a chance to firm up slightly. It’s okay to leave it in the freezer longer than 20 minutes. It’s easiest to cut when firm.

While the first batch is in the freezer, repeat making a log with the second ball of dough and the remaining melted chocolate. If the chocolate mixture has firmed up a bit, just stick it back into the microwave to melt again and stir until smooth.

When ready to bake, preheat the oven to 350°F. Line cookie sheets with parchment paper, or spray with nonstick spray.

Remove the cookie dough logs from the freezer and place them on a cutting board. Carefully slice into ¹⁄₄-inch slices and place them on the cookie sheets, leaving 2 inches of space between cookies.

TIPS Don’t use natural peanut butter for this recipe unless you’re using a very creamy natural peanut butter.

To heat the chocolate chips, sweetened condensed milk and shortening on the stove, place a heatproof bowl over a pan of simmering water (the bottom of the bowl should not touch the water). Add the chocolate chips, sweetened condensed milk and shortening and stir until melted and smooth.

Use a smooth, creamy almond butter for this recipe in place of the peanut butter.

Makes: 2¹⁄₂ dozen cookies Prep Time: 30 minutes + chill time Cook Time: 10 minutes

Brown butter imparts a slightly nutty flavor to these cookies, without actually adding any nuts at all. The browning of the butter is very easy to do—you just need a watchful eye and a little bit of patience to allow the butter to brown slowly. Oh, brown butter, and chocolate chip cookies, how I love them both. They sure make a delightful coupling in my favorite chocolate chip cookie recipe of all time.

¹⁄₂ cup oats, old-fashioned or quick-cooking (measure and then grind in the blender; see Tips)

In a large bowl, whisk together the flour, ground oats, baking soda and salt. Set aside.

In a medium saucepan, melt the butter over medium-high heat. Watch it closely, stirring every 30 seconds or so, and continue to cook the butter until it begins to turn brown, 3 to 5 minutes. Remove the butter from heat and pour it into a large mixing bowl. Add the sugars and use an electric mixer to combine. Beat in the whipping cream, lemon juice and vanilla. Add the egg and egg yolk and beat to combine. Mix in the dry ingredients a little at a time until incorporated. Stir in the chocolate chips. Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour and up to 24 hours before baking.

Preheat the oven to 375°F. Line two cookie sheets with parchment paper or Silpat mats, or spray with nonstick spray.

Scoop a heaping tablespoonful of dough and use your hands to roll it into a ball. Place it on the cookie sheet. Continue with the remaining dough, leaving 2 inches between cookies. Bake for 10 to 12 minutes, or until cookies are set in the middle and lightly browned on the edges. Cool for 10 minutes on the baking sheets and then remove the cookies to a wire rack to cool completely.

TIP Use a blender to grind the oats into powder. If you don’t have a blender, it’s okay to add the oats as they are.

Change up the flavors of chips. I prefer bittersweet chocolate, but try using milk chocolate, semisweet or even butterscotch.

Another one for the chocolate–peanut butter lovers, these cookies … er, cupcakes … are for people who can’t decide whether they’d like a cookie or a cupcake. It’s also a sneaky way to bake a cookie into a more substantial size and still call it one serving, and it’s a brilliant ploy to get permission to eat a cookie and a candy bar at the same time.

In a medium bowl, whisk together the flour, baking soda, baking powder and salt. Set aside.

In a large bowl, use an electric mixer to combine the peanut butter and butter. Add the sugars and mix until combined. Beat in the egg. Add in the dry ingredients a little at a time and mix just until they are incorporated.

Fill 16 muffin cups about half full with cookie dough. Bake for 14 to 16 minutes, or until the cookie cupcakes are golden on the edges. Expect them to sink slightly in the centers. When they come out of the oven, place a peanut butter cup in the center of each warm cookie cupcake and press down lightly. Place the cupcake pans into the refrigerator or freezer to expedite the cooling process. Once the peanut butter cups have hardened, remove the cookie cupcakes from chilling and bring them to room temperature before serving.

TIPS Don’t use natural peanut butter for this recipe unless you’re using a very creamy brand of natural peanut butter.

Look for peanut butter cups sold in bulk in your market’s candy aisle for a more affordable option.

You can substitute the smaller, snack-size peanut butter cups for the larger ones if you’d like.

These cookie cupcakes freeze well. Keep them in a covered container, or zip them into individual baggies for easy school lunch desserts.

If you’d like these to be extra decadent, stir 1 cup chopped peanut butter cups into the cookie dough (about 8 whole peanut butter cups).

This peanut butter cookie dough also makes excellent peanut butter cookies, made the traditional way and baked for 12 minutes.

For centuries, a Christmas treat in England and Ireland has been Chocolate-Covered Ginger. They view the pairing of these two flavors as naturally delicious, and I wholeheartedly agree. With this recipe, I took a classically soft ginger cookie and wrapped it around a gooey chocolate center. It’s a wonderful cookie to bake up for the holidays.

To prepare the cookie dough, sift together the flour, ginger, cinnamon, cloves and nutmeg. Set aside. In a small bowl, dissolve the baking soda in the hot water. Set aside.

In a large mixing bowl, use an electric mixer to beat the butter until creamy, about 1 minute. Beat in the sugar, molasses and egg and mix until well combined, about 1 minute. Add half of the dry ingredients and mix until they are incorporated. Add the baking soda mixture and mix in. Add the remaining dry ingredients and mix until well combined. Cover the bowl with plastic wrap and refrigerate the dough until slightly firm, at least 1 hour and up to 4 hours.

Preheat the oven to 325°F. Line baking sheets with parchment paper or Silpat mats, or spray with nonstick spray.

To prepare the filling, in a medium bowl, microwave the chocolate chips, sweetened condensed milk and shortening for 1 minute and stir. Continue melting in short bursts of 30 seconds, stirring after each burst. Remove from the microwave when the chocolate is melted and smooth. Alternatively, you can melt the chocolate chips, sweetened condensed milk and shortening on the stove—see Tips.) Set aside to cool.

Once it has cooled, roll the chocolate into thirty-six ³⁄₄-inch balls. Place them on a waxed paper–lined surface.

Scoop up about 1¹⁄₂ tablespoons of the dough and use your hands to flatten it into a pancake. Place one of the chocolate balls into the center of your cookie dough pancake. Bring the dough up and around the filling, enclosing the chocolate ball all the way around. Roll the cookie in the palms of your hands to smooth it out. Repeat with the remaining dough and filling. Dip the tops of the cookies in sugar and set them on the prepared baking sheets, 2 inches apart. Bake the cookies for 20 minutes, or until set.

TIP To heat the chocolate chips, sweetened condensed milk and shortening on the stove, place a heatproof bowl over a pan of simmering water (the bottom of the bowl should not touch the water). Add the chocolate chips, sweetened condensed milk and shortening and stir until melted and smooth.

If you’re making this as a holiday cookie, roll the tops of the cookies in red or green colored sugar.

Substitute 1 cup of chopped white chocolate for the regular chocolate to create a white chocolate filling instead.

These cupcakes are perfect for a Cinco de Mayo party, but they surely can be made for any festive, adult occasion. They are wildly fun to serve on a large platter with shots of tequila scattered throughout. Watch your party get really crazy if you bake them into larger-size cupcakes, add the frosting and place a shot glass of tequila smack dab in the middle of each cupcake.

Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners. Spray the liners lightly with nonstick spray.

To prepare the cupcakes, in a medium bowl, whisk together the flour, baking soda and salt.

In a large bowl, use an electric mixer to combine the sugar and butter. Beat in the eggs, one at a time. Add the yogurt, tequila, Grand Marnier and lime zest and juice and mix until well combined. Add the dry ingredients and mix until almost smooth, about 2 minutes.

Spoon the batter into the cupcake liners and bake for 18 to 22 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Let the cupcakes cool for 10 minutes in the pan and then remove them to a wire rack to cool completely.

To prepare the frosting, in a large bowl, use an electric mixer to beat the butter until it is fluffy, 1 to 2 minutes. Add 2¹⁄₂ cups of the powdered sugar and mix until it is smooth. Add the tequila, lime juice, Grand Marnier, lime zest, salt and food coloring, if desired, and mix to combine. Add additional powdered sugar 1 tablespoon at a time, as needed, to achieve a smooth texture for frosting or piping.

Frost the cooled cupcakes and store them in a covered container. Garnish the cupcakes with lime slices just before serving, if desired.

TIP A regular Cadillac Margarita cocktail is made with good-quality tequila and Grand Marnier. Substitute another orange-flavored liqueur in place of the Grand Marnier, if needed. If you don’t wish to purchase large-size bottles of liquor, both tequila and Grand Marnier can be purchased in small, sampler bottles.

Sprinkle a little bit of grated lime zest and/or a pinch of flaked sea salt onto the frosting too.

Banana is a welcome addition to cakes and breads because it brings with it a whole lot of natural ability to keep them moist and tender. Added carrots turn this one into carrot cake, and a cinnamon–cream cheese frosting allows these cupcakes to shine in a world full of sweet treats. Serve these up on Easter Sunday or on any day where the craving for carrot cake is impossible to resist.

To prepare the cupcakes, sift together the flour, baking soda, cinnamon and salt. Set aside.

In a large bowl, use an electric mixer to combine the sugar and eggs. Mix until it looks like the mixture has about tripled in volume, 3 to 4 minutes. Mix in the buttermilk and vanilla. Stir in the carrots and banana. Add the dry ingredients and stir just until they are incorporated into the batter. Add the butter and stir until it is mixed into the batter. Scoop the batter into the cupcake liners, filling each liner three-fourths full.

Bake for 20 to 25 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Let the cupcakes cool completely before frosting.

To prepare the frosting, in a medium bowl, use an electric mixer to combine the cream cheese and butter. Add the sugars, vanilla and cinnamon. Spread a thick layer of frosting onto the cooled cupcakes (see Tips). Sprinkle with pecans, if desired.

TIP This frosting recipe is perfect for piping if you’d like to scoop it into a piping bag and frost the cupcakes with a decorative swirl.

Top these cupcakes with a classic cream cheese frosting instead by leaving out the brown sugar and cinnamon.

Bake this batter into a cake instead. Spray a 9 × 13-inch pan with nonstick spray and increase the baking time to 35 to 40 minutes.

My family took a summertime cross-country road trip a couple of years ago, passing through small towns and stopping at a Sonic Drive-In every chance we got to cool off with their infamous Cherry Limeade. Once we reached our East coast destination, we found ourselves obsessed with eating baskets upon baskets of sweet cherries. Inspired by Sonic and those endless baskets of fresh cherries, I developed a pound cake recipe that summer that was reminiscent of those cherry limeade flavors. It won’t cool you off, but it’ll give you a little taste of what cherry limeade is all about.

To prepare the cake, in a medium bowl, whisk together the flour and salt. Set aside.

In a large bowl, use an electric mixer to combine the sugar and butter. Add the lime zest. Beat in the eggs, one at a time, until each is well incorporated. Mix in one-third of the flour mixture at a time, alternating with the 7-Up. Stir in the cherries.

Scoop the batter into the prepared pan. Tap the pan on the counter several times to rid the batter of any air bubbles. Bake 1 hour and 15 minutes, or until a thin, sharp knife inserted into the center of the cake comes out clean. Place the pan on a wire rack and let the cake cool for 20 minutes. Place a serving platter over the top of the pan and carefully flip it over. Give the bottom of the pan a few taps with a knife if you need to loosen the cake from the pan. Let the cake cool completely on the serving platter before topping with the glaze. To prepare the glaze, in a medium bowl, whisk together the glaze ingredients until smooth. Drizzle the glaze over the cooled cake.

TIP If you only have regular 7-Up, Sprite or even generic lemon-lime soda on hand, go ahead and utilize that. Add in a splash of maraschino cherry juice to turn it into a cherry-flavored soda and make sure it still measures out to ³⁄₄ cup. For the glaze, use 1¹⁄₂ tablespoons soda + ¹⁄₂ tablespoon maraschino cherry juice.

Turn this into a Cherry Lemonade Cake by substituting lemon zest for the lime zest in both the cake and the glaze.

It might seem like kind of an odd choice to add to a cookbook nowadays since its origin dates back to the 1920s, but I’ve always been kind of obsessed with pineapple upside-down cake. It reminds me of the 1970s, when housewives were looking for easy recipes to bring to potlucks. The upside-down cake was popular because the fruit created instant decoration when flipped upside down, and it was all done with minimal effort put forth. It still serves that same purpose, so I’m going to bring the Pineapple Upside-Down Cake back into style with my simple version.

Sprinkle the brown sugar and butter pieces into the prepared pan. Place the pan in the oven, about 5 minutes or just until the butter is melted. Remove the pan from the oven and stir the brown sugar into the melted butter until the sugar is dissolved and the mixture is smooth.

Arrange the pineapple slices in a decorative fashion on top of the brown sugar mixture in the pan. Cut some slices in half if you need to.

In a large bowl, use an electric mixer to combine the sugar and butter. Add the eggs, one at a time, until they are incorporated. Mix in half of the buttermilk at a time, alternating with the dry ingredients, ending with the flour. Stir in the vanilla. Scrape the batter over the pineapple in an even layer in the pan.

Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake sit for about 5 minutes in the pan.

Run a sharp knife along the outside edge of the cake. Place a serving plate over the top of the pan and carefully flip it over. Give the bottom of the pan a few taps with a knife if you need to loosen the cake from the pan. Serve warm, or let cool and serve at room temperature.

TIP Make your own buttermilk: Add ³⁄₄ tablespoon vinegar or lemon juice to ³⁄₄ cup milk. Let it sit for about 10 minutes. You have buttermilk!

Sprinkle walnuts or maraschino cherries into the center of each pineapple slice to create an even more decorative outcome when the cake is turned upside down.

Makes: 12 to 14 servings Prep Time: 1 hour + cooling and chill times Cook Time: 1 hour and 15 minutes

If you’ve ever been to The Cheesecake Factory, and if you’re a red velvet cake fan, you’ve probably ordered up their Red Velvet Cheesecake Cake. I went to town with that idea and included my version of that recipe here. It’s kind of the most amazing thing ever—a red velvet layer cake with a layer of cheesecake smack dab in the middle and surrounded by cream cheese frosting. The cheesecake layer is perfect and velvety in the center. It’s almost like a giant, interior layer of frosting, except that when you bite into it, you realize that it’s cheesecake instead!

To prepare the cheesecake layer, preheat the oven to 325°F. Place a large roasting pan on the lower rack of the oven. Place a kettle full (or 8 to 10 cups) of water on the stove to boil. Spray a 9-inch springform pan with nonstick spray and line the bottom with a round of parchment paper. Wrap a double layer of heavy-duty foil around the bottom and up the sides of the pan (you want to seal it so the water from the water bath doesn’t seep into the pan; see Tips).

In a large bowl, use an electric mixer to beat the cream cheese until it is smooth and creamy, 1 to 2 minutes. Beat in the sugar and salt and blend for 2 minutes, scraping down the sides of the bowl as needed. Add the eggs, one at a time, mixing after each addition. Mix in the sour cream, whipping cream and vanilla until smooth.

Pour the batter into the prepared pan. Place the cheesecake into the roasting pan in the preheated oven. Carefully pour the boiling water into the roasting pan. Pour enough water so that there is about 1 inch of water coming up the foil along the sides of the springform pan. Bake the cheesecake for 45 minutes. It should be set to the touch and not jiggly. Remove the cheesecake from the roasting pan and let it cool on a wire rack for at least 1 hour. When it has cooled, place the pan into the freezer and let the cheesecake freeze completely (4 to 5 hours or overnight).

To prepare the cake layers, preheat the oven to 350°F. Spray two 9-inch round pans with nonstick spray and line each pan with a round of parchment paper.

In a medium bowl, sift together the flour, cocoa powder and salt. Set aside. In a large bowl, use an electric mixer to combine the oil and sugar and beat for 2 minutes. Add the eggs, one at a time, and then the vanilla and beat for an additional 2 minutes.

In a small bowl, combine the vinegar and baking soda and stir to dissolve the baking soda. Add the vinegar mixture to the sugar mixture, along with the buttermilk and food coloring. Beat on medium-low speed for 1 minute, until blended. Add the dry ingredients and increase the speed to medium-high, scraping down the sides of the bowl while mixing, for 2 additional minutes.

Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. Let the cakes cool in the pans on a wire rack for 20 minutes. Run a sharp knife along the edge of the pans, then invert the cakes onto the wire rack to cool completely.

To prepare the frosting, in a large bowl, use an electric mixer on medium-high speed to combine the cream cheese and butter and beat until creamy and smooth. Add the powdered sugar and vanilla and continue to beat, scraping down the sides of the bowl as needed, until the frosting is smooth and spreadable.

Place one cake layer in the center of a cake plate or platter. Remove the cheesecake from the freezer, take off the sides of the pan and slide a knife under the parchment to remove the cheesecake from the pan. Peel off the parchment. Trim the cheesecake, as needed to match the size of your cake layers (see Tips). Place the cheesecake layer on top of the first cake layer. Place the second cake layer on top of the cheesecake.

Apply a crumb coat layer of frosting to the cake (see Tips) and refrigerate the cake for 30 minutes, or until the frosting is set. Add a large scoop of frosting onto the top of the cake. Use a long, thin spatula or knife to spread the frosting evenly across the top and then spread it down the sides of the cake too. Decorate, as desired. I recommend topping the cake with white chocolate shavings, if desired (see Tips).

TIPS To wrap the pan properly with foil, it’s easiest to use the larger size box of heavy-duty foil. You need a good seal to protect any water from seeping into the bottom of the pan. Place two large (18 × 18-inch) pieces of foil on top of each other and then place the springform pan in the center. Wrap the foil gently around the pan and up the sides.

You can certainly bake this cheesecake in the oven without a water bath, but you run the risk of cracking the top of the cheesecake. The water bath is a safeguard against cracking.

Measure your cheesecake layer against the cake layers. If the cheesecake layer turns out to be a slightly larger size round than your cake layers, move it to a cutting board and use a knife to gently shave off some of the exterior of the cheesecake.

To apply a crumb coat layer of frosting: Use a long, thin spatula or knife to cover the cake completely with a thin and even layer of frosting. Wipe off the spatula each time you’re about to dip it back into the bowl to get more frosting (this way you won’t be transferring any red crumbs into the bowl of frosting). Don’t worry at this point about the crumbs being visible in the frosting on the cake. When your cake has a thin layer of frosting all over it, place it into the refrigerator for 30 minutes to “set” the frosting. Once the first layer of frosting is set, apply the second layer.

To make white chocolate shavings, you’ll need a block or bar of white chocolate, something you can hold in your hand. Microwave the chocolate to soften it up slightly (10 to 30 seconds, depending on the thickness). Use a potato peeler to run down the side of the chocolate to create shards, shaves and curls of white chocolate. Shave them onto a paper plate and then just slide the chocolate onto the top of the cake.

If you are serving this cake at a party, it’s perfectly okay to leave the cake at room temperature for a couple of hours—the cheesecake thaws quickly. Otherwise, keep it stored in the refrigerator. It also freezes perfectly. Freeze it as is, then wrap it in plastic wrap and store it in the freezer until it is needed. Leftover slices may also be wrapped and frozen.

Use this same “cheesecake cake” concept with some of your other favorite layer cake recipes too. It will even work fine with a boxed cake mix.

Sometimes the simplest of cakes can be exactly what you’re looking for in a dessert. Chocolate chips are always on everyone’s radar as a favorite, and this cake will have you shaking your head and asking, “Why, oh why did I ever consider making a boxed mix?” This one is a great little snack cake, perfect for eating straight from your hand.

Preheat the oven to 350°F. Spray a 9 × 13-inch baking pan with nonstick spray.

In a medium bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Stir in 1¹⁄₂ cups of the chocolate chips. Set aside.

In a large bowl, whisk together the eggs, buttermilk, melted butter and vanilla. Add the dry ingredients, stirring just until combined.

Spread the batter evenly into the prepared pan and sprinkle the remaining ¹⁄₂ cup chocolate chips on top. Bake for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool completely before slicing.

TIPS Use whatever flavor of chocolate chips you’d like for this recipe. (I like to use semisweet.) And if you’re not into chocolate, use cinnamon chips or blueberries instead!

To make your own buttermilk, mix 1 tablespoon vinegar or lemon juice with 1 cup of milk. Let it sit for 10 minutes. You have buttermilk!

Chocolate lovers can add a chocolate ganache to the top of this cake. Place 8 ounces of chopped chocolate (or chips) in a stainless-steel or glass bowl and set aside. Bring ³⁄₄ cup heavy whipping cream and 2 tablespoons granulated white sugar just to a boil in a small saucepan (or microwave), then pour over the chocolate. Whisk together until smooth and then stir in 2 tablespoons salted butter until melted. Drizzle over the top of your cooled cake.

Have you jumped on the Meyer lemon bandwagon yet? I happily discovered these little lemon beauties several years ago after hearing so much raving about them from my other food blog friends. I loved them so much that I promptly went out and bought myself a Meyer lemon tree to plant in the backyard. If you’ve not yet tried them, you need to know that they aren’t like other lemons. They have a yellow-orange hue and a much sweeter flavor and scent than the sour variety, making them a perfect addition to baked goods like this loaf cake. I wish I could tell you that my backyard is now overflowing with Meyer lemons, but it appears that I’m a much better baker than gardener.

To prepare the cake, sift together the flour, baking powder and salt. Set aside.

In a large bowl, mix the sugar and the zest with a wooden spoon until the sugar is lemon scented. Use an electric mixer to beat in the butter, mixing until fluffy, about 2 minutes. Beat in the eggs, one at a time, and then add the milk and lemon extract. Add the dry ingredients and stir just until combined.

Scrape the batter into the prepared pan and bake 50 to 55 minutes, or until a toothpick inserted in the center comes out clean. Check at 30 minutes and cover the cake lightly with foil if the cake appears to be browning too quickly. Let the cake cool in the pan for 10 minutes and then turn it out onto a cooling rack set over a rimmed pan.

While the cake is cooling, prepare the glaze. In a small saucepan, combine the sugar and lemon juice over low heat and stir until the sugar has dissolved.

Poke holes all over the top of the cake with a skewer or toothpick. Brush the cake generously with the warm glaze until it’s all used up. Serve warm or at room temperature with whipped cream, if desired.

Meyer lemons are easiest to find in the winter. Substitute regular lemons if you’re unable to find the Meyer variety.

To make your own whipped cream, place your mixing bowl and beaters into the freezer for 10 minutes. Use an electric mixer to whip 1 cup heavy whipping cream just until stiff peaks begin to form (when you scrape the cream up with the beaters, the cream will keep its shape), then mix in 1 teaspoon vanilla extract and 1 tablespoon powdered sugar. Don’t overbeat.

Turn this into a blood orange loaf cake. Follow the same instructions, substituting blood oranges for the lemons.

A chocolate cake with only four ingredients is a breath-of-fresh-air recipe for any home cook. A version of this recipe was given to me by a friend a long time ago. This very fudgy and dense flourless cake is a good one for those who must remain gluten-free. It’s incredibly rich, so unless you are a chocolate purist, you’ll want to serve up a small wedge with a generous scoop of vanilla ice cream.

Preheat the oven to 350°F. Spray an 8-inch round cake pan with nonstick spray and line the bottom of the pan with a round of parchment paper.

In a medium bowl, microwave the chocolate chips and butter for 1 minute, then stir. Continue melting in short bursts of 30 seconds, stirring after each burst. Remove from the microwave when the mixture is melted and smooth. (Alternatively, you can melt the chocolate chips and butter on the stove—see Tips.) Whisk in the sugar and then the eggs and continue to whisk until the ingredients are combined and the batter is smooth.

Scrape the batter into the prepared pan. Bake for 30 to 35 minutes, or until a dry crust forms on top of the cake. Let the cake cool in the pan on a wire rack for 20 minutes. Run a sharp knife along the edge of the pan and turn the cake onto the wire rack to cool completely.

Place the cake on a serving platter and prepare the ganache. Heat the whipping cream in a small bowl in the microwave for about 30 seconds until it is hot and bubbly (see Tips). Add the chocolate chips to the bowl and let them sit for 2 minutes, then whisk the mixture until the ganache turns into a dark chocolate color and is smooth and pourable. Drizzle the ganache over the cake in a decorative manner and let it fall down the sides of the cake. Serve immediately with vanilla ice cream, if desired, or refrigerate until ready to serve.

GLUTEN-FREE ADAPTABLE Use a brand of chocolate that is known to be gluten-free.

TIPS To heat the chocolate chips and butter on the stove, place a heatproof bowl over a pan of simmering water (the bottom of the bowl should not touch the water). Add the chocolate chips and butter and stir until melted and smooth.

Create a white chocolate ganache to drizzle onto the cake instead. Use ¹⁄₃ cup chopped white chocolate and proceed with the ganache instructions as directed.

I’m not one to live with a lot of regrets, but I do feel a little sad that I didn’t insist on having an unorthodox, multilayer wedding cake made entirely of cheesecake. I love cheesecake. But I don’t usually like a bunch of fancy stuff mixed in and drizzled over my cheesecake. It’s so good and creamy on its own, that there really is no need to overadorn it. This cheesecake is simply flavored with pumpkin and a tiny hint of maple. If you’re a cheesecake purist, you may not even need any whipped cream with this one.

Preheat the oven to 325°F. Place a large roasting pan (one in which your 9-inch springform pan can fit inside) on the lower rack of the oven. Place a kettle full (or 8 to 10 cups) of water on the stove to boil. Spray a 9-inch springform pan with nonstick spray. Wrap the bottom and sides of the pan with a double layer of heavy-duty foil (you want to seal it so the water from the water bath doesn’t seep into the pan; see Tips).

To prepare the crust, in the bowl of a food processor, combine the graham crackers and pecans (see Tips if you don’t have a food processor). Process until the graham crackers turn into crumbs and the pecans are ground. Scrape the mixture into a bowl and add the butter and sugar. Stir to combine. Use clean hands to press the crust evenly and firmly onto the bottom and about 1 inch up the sides of the prepared pan. Set the pan aside while you prepare the filling.

To prepare the filling, in a large bowl, use an electric mixer to mix the cream cheese until it is smooth and creamy, about 1 minute. Beat in the flour. Add the pumpkin, sugar, syrup and vanilla and mix to combine. Add the eggs one at a time, scraping down the sides of the bowl and mixing after each addition until the filling is smooth and all of the ingredients are incorporated. Pour the filling into the crust-lined pan, smoothing out the top.

Place the cheesecake into the roasting pan in the oven. Carefully pour the boiling water into the roasting pan. Pour enough water so that there is about 1 inch of water coming up the foil along the sides of the springform pan. Bake for 1³⁄₄ hours, or until almost set. Do not open the oven while baking. The cheesecake is done when the center barely jiggles when the pan is touched.

In a small bowl, combine the topping ingredients and mix until smooth. Spoon the topping onto the surface of the cheesecake and use the bottom of the spoon to spread it to the edges. Bake for an additional 5 minutes and then remove the cheesecake from the oven. Carefully remove the cheesecake from the water bath and place it on a wire rack. Run a thin, sharp knife around the outer edge of the cheesecake. Cool on the rack for 2 hours, or until the cheesecake becomes close to room temperature. Cover and chill for at least 8 hours (or overnight). Remove the sides of the springform pan, slide a long, sharp knife under the crust and gently slide it onto a serving plate.

GLUTEN-FREE ADAPTABLE Use gluten-free gingersnap cookies in place of the graham crackers, use a gluten-free flour blend in place of the all-purpose flour, and be sure to use brands of maple syrup and vanilla that are known to be gluten-free.

If you don’t have a food processor, purchase graham cracker crumbs and finely chop the pecans. Proceed with the crust preparation as directed.

You can certainly bake this cheesecake in the oven without a water bath, but you run the risk of cracking the top of the cheesecake. The water bath is a safeguard against cracking.

Use gingersnap or shortbread cookie crumbs in place of the graham cracker crumbs to create a crust with a slightly different flavor.

My son Brooks, who has a food blog of his own at RecipeBoy.com, has won pie contests in our local community with both a Snicker’s Bar Pie and a Twix Bar Cheesecake Pie. He feels strongly that baking a pie with candy bars is what influences those judges to sway positively in the direction of his pies. I’m pretty sure he’s right! I’ve taken his pie recipes and combined them to create what I feel is the ultimate candy bar pie creation.

To prepare the crust, crush the Oreo cookies or process them to fine crumbs in a food processor (see Tips). In a medium bowl, mix the cookie crumbs with the butter. Use clean hands to press the crust into the bottom and up the sides of a 9-inch pie plate. Place the crust into the freezer for 30 minutes while you prepare the filling.

To prepare the filling, in a large bowl, use an electric mixer to beat together the cream cheese, sugar and eggs until smooth. Stir in the chopped candy bars. Pour the filling into the frozen crust and bake until set, 35 to 40 minutes. Set the pie on a wire rack and let it cool completely.

To prepare the topping, when the pie is cool, drizzle the chocolate and caramel syrups on top of the pie in a decorative fashion and garnish with peanuts and chopped candy bars.

Keep the pie refrigerated until ready to serve. Keep the leftovers covered with plastic wrap and enjoy for 4 to 5 days.

TIP The easiest way to crush Oreo cookies if you do not have a food processor is to place them in a large freezer zip baggie and use a rolling pin to crush them.

Change this into a Milky Way pie. Substitute Milky Way candy bars for the Snickers bars and leave out the peanuts.

I’m actually quite surprised that this is the only recipe I included in the cookbook that utilizes dulce de leche, the most heavenly of all dessert ingredients. It truly is one of my favorite indulgences. Dulce de leche is made by slowly heating sweetened milk until it reaches a consistency and flavor similar to caramel. It may also be found canned in the Latin American products section of your market. In this pie, the dulce de leche is lightly tossed with fresh pears and baked into a crust made from oatmeal cookie dough.

To prepare the crust, in a medium bowl, combine the crust ingredients and mix well. Remove 1 cup of the crust crumbles and set aside. Press the remaining crust crumbles into the bottom and up the sides of a 9-inch pie plate, forming a thick crust and pinching the edges to form a rim.

To prepare the filling, in a large bowl, toss the pears with the lemon juice and vanilla. In a medium bowl, combine the sugars, cornstarch, cinnamon, nutmeg and salt. Add the sugar mixture to the pears and toss. Add the dulce de leche in spoonfuls and gently toss again. Scrape the filling into the prepared crust. Sprinkle the reserved crust crumbles on top.

Bake for 30 minutes and then check on the pie to make sure the top is not browning too quickly (if it already appears brown, lightly place a piece of foil on top of the pie). Bake for an additional 15 to 20 minutes until the crust is crisp and the filling is bubbling. Let the pie cool on a wire rack for at least 1 hour before serving.

TIPS How to tell if a pear is ripe: Since you’ll rarely find ripe pears at the store, it’s best to bring pears home from the market and let them ripen on your counter for a few days. Hold a pear in your hand and press your thumb gently into the flesh near the stem. If it yields without too much pressure, the pear is ripe and ready for eating or baking.

Sometimes the consistency of dulce de leche can be rather thick. If yours is thick, soften it slightly by placing it in a glass bowl and heating it for 10 to 15 seconds in the microwave. Alternatively, it can be heated briefly in a small pan on the stove.

I’m the first one to admit that I’m not always very good at making pie crust. I do like to bake pies, but more often than not, I pick up one of those ready-made crusts. Most people cannot tell the difference between homemade and store-bought, and to me they’re just plain headache-free. Fresh peach pie is my favorite, and when it’s tucked into a store-bought puff pastry crust, it bakes up as a wonderful summer pie with flaky crust that you don’t have to fret over.

1 17.3-ounce box of puff pastry (2 sheets), thawed according to package instructions

Add the peaches to a large bowl. In a small bowl, whisk together the sugar, the ¹⁄₃ cup flour and the cinnamon. Sprinkle over the peaches and toss lightly to combine.

On a lightly floured surface, roll out one sheet of puff pastry into a large square (roughly 14 × 14 inches—it does not have to be perfect). Place the rolled out pastry in a deep-dish 9-inch pie plate, letting the excess hang over the sides. Scoop the peaches and their juices onto the pastry. Roll out the second piece of puff pastry (roughly 12 × 12 inches) and place it on top. Trim and crimp the edges of the puff pastry crust to seal. Cut several slits into the top of the pie with a sharp knife. Brush the top of the pie with the egg wash and sprinkle sugar on top. Place the pie in the freezer for 30 minutes.

Bake the pie for 45 minutes to 1 hour, or until the crust is golden and the peaches are bubbling up through the slits. Check on the pie after 30 minutes to make sure the crust is not browning too quickly (if it’s already a nice golden brown color, cover the crust lightly with foil until it is finished baking). Let the pie cool for at least 1 hour before serving. It may be stored at room temperature and leftovers may be enjoyed for 3 to 4 days.

TIP How to peel a peach: Bring a large pot of water to boil. Using a slotted spoon, fully submerge the peach in the boiling water for 45 seconds. Transfer to a large bowl filled with ice water. Remove the peach from the ice water and the skin should be easy to slide off with your hands or with a small knife.

We rarely visited fast-food places when I was a kid. On the occasion that we did, I’d beg Mom to buy me a hot apple hand pie for dessert. Once in a great while, Mom succumbed to my begging, and it felt like a real treat when she did. I loved how I could just hold it in my hand and nibble around the edges, saving the filling (the best part) for last. These hand pies are reminiscent of the fast-food variety, but they’re infinitely more delicious and satisfying to make at home.

To prepare the crust, in a large bowl, whisk together the flour and salt. Cut in the cold butter until a crumb mixture forms (see Tips). Drizzle in 5 tablespoons of the water and mix until the dough comes together. Add an additional tablespoon of water, if needed. Gather the dough into a ball and wrap it with plastic wrap. Chill the dough for 1 hour before rolling.

To prepare the filling, in a large bowl, toss the apples and cranberries with the lemon juice. In a small bowl, mix the sugar, flour, cinnamon and salt. Add the sugar mixture to the fruit mixture and toss to combine.

To assemble the hand pies, line a large baking sheet with parchment or Silpat mats, or spray with nonstick spray.

Remove the dough from the refrigerator. On a floured surface, roll it out to ¹⁄₄ inch thick. Cut the dough using a 5-inch round cutter (see Tips), gently rerolling dough scraps as needed. Scoop 2 to 3 tablespoons of the filling mixture onto one side of each round. Rub a little bit of water around the edge of each round, then fold the rounds over so the edges meet and use a fork to seal the edges. Transfer the hand pies to the baking sheet, leaving 1¹⁄₂ inches between each pie. Use a knife to cut three slits into the top of each pie, brush with the egg wash and sprinkle with sugar. Chill for 30 minutes.

Bake the pies for 30 to 35 minutes, or until they are golden brown throughout. Let the pies cool for 10 minutes on the baking sheet and then transfer them to a wire rack to cool completely. The pies may be made up to 1 day ahead.

TIPS How to cut the butter into the flour: the easiest way to do this is in a food processor. Add the flour and salt and butter to the food processor and process a few times until a crumb-like mixture forms. Alternatively, use either two knives or a pastry blender to cut the butter into the flour until you create a crumb-like mixture.

No need to scour the Internet to find a 5-inch round cutter. Check out your plastic bowls and find one with a 5-inch diameter. Use the top of the bowl to “cut” your hand pies.

Use the same crust and filling ingredients to create cherry or peach hand pies too.

When our family vacations on the beach in Massachusetts in the dead of summer, we need cold treats to cool us off. This simple, layered ice cream recipe was created during one of our annual summer stays, amidst a sweltering heat with no air-conditioning in sight. Kids really love the Oreo crust and the pop of color that the pink strawberry ice cream brings.

12 Oreo cookies (or another chocolate cookie with cream filling), crushed into crumbs

Mix the crust ingredients in a medium bowl and use clean hands to pat into the bottom of a 9-inch square pan. Place the pan into the freezer for 20 minutes to set.

Scoop the strawberry layer onto the frozen crust, spreading it evenly, and sprinkle it with toffee bits. Freeze again for 20 minutes.

Scoop the mint chocolate chip ice cream on top of the toffee bits, spreading it evenly, and spoon the hot fudge sauce on top. Freeze again for 20 minutes.

Spoon the chocolate ice cream on top of the fudge sauce, spreading it evenly over the top. Sprinkle with cookie crumbs and freeze until firm, 2 to 3 hours. Cut and serve.

GLUTEN-FREE ADAPTABLE Substitute gluten-free chocolate sandwich cookies for the Oreo cookies and use brands of ice cream, toffee bits and fudge/chocolate sauce that are known to be gluten-free.

TIPS If you don’t wish to buy a bag of toffee bits, chop up three chocolate-toffee candy bars (Heath or Skor bars) and use those instead.

To soften ice cream in the refrigerator, place the ice cream in the refrigerator 20 to 30 minutes before it is needed. Alternatively, let it stand at room temperature for 10 to 15 minutes.

Play around with other flavors of ice cream and sundae toppings in this frozen dessert.

Makes: 14 ice cream sandwiches (and some leftover ice cream) Prep Time: 1 hour + freezing and processing times Cook Time: 12 minutes

My dear husband needed a recipe created in his honor, so this is it. In the 20-plus years I’ve known him, he has always chosen mint chip ice cream as his scoop of choice. This version is just like that you’d find in an ice cream shop. Make the ice cream and eat it on its own, or scoop it onto chocolate cookies for a special summertime treat. My husband gave this ice cream the big double thumbs-up (and that’s an endorsement worth listening to).

To prepare the ice cream, in a medium saucepan, heat the milk, cream, sugar and salt over medium heat until the sugar has dissolved completely, 2 to 3 minutes. Remove the pan from heat and stir in the mint and vanilla extracts. Add enough food coloring to tint the mixture green, if desired. Remove the pan from heat and let it cool to room temperature. Transfer the ice cream base to a covered plastic container and chill for 24 hours.

Remove the ice cream base from the refrigerator and give it a few whisks to reincorporate the ingredients. Follow your ice cream machine manufacturer’s instructions for processing the ice cream. It usually takes 25 to 35 minutes for the ice cream to become creamy and frozen. Add in the chopped chocolate just before you’re about to turn off the machine and let the machine mix it in for 30 seconds. Scrape the ice cream into a freezer-safe container and freeze for several hours, or until the ice cream is firm enough to scoop (overnight is best). The ice cream will keep in the freezer for up to 2 weeks.

To prepare the cookies, in a medium glass bowl, melt the chocolate chips in the microwave in short bursts of 30 seconds, stirring after each burst. Remove from the microwave when the chocolate is melted and smooth. (Alternatively, you can melt the chocolate on the stove—see Tips). Set the chocolate aside to cool slightly.

In a medium bowl, whisk together the flour, baking soda and salt. In a larger bowl, use an electric mixer to combine the butter and sugar. Mix in the corn syrup and egg. Then mix in the melted chocolate. Add the dry ingredients and mix until combined. Wrap the bowl with plastic wrap and refrigerate the dough for 2 hours, or until the dough is firm.

Preheat the oven to 350°F. Line two baking sheets with parchment paper or Silpat mats, or spray with nonstick spray.

Make your own ice cream sandwiches with these cookies using your favorite flavor of purchased ice cream.

Scoop 1¹⁄₂ tablespoons of the chilled dough into your hands and roll into balls. Roll the balls in sugar and place them on the prepared baking sheet 2 inches apart. Bake for 12 to 15 minutes, or until the cookies are set. Let the cookies cool on the baking sheet for 10 minutes and then transfer them to a wire rack to cool completely.

To assemble the ice cream sandwiches, place a large scoop of ice cream between 2 chocolate cookies and press down gently to squish the ice cream to the edges. Roll the ice cream edges in chocolate chips, wrap the sandwich with plastic wrap and place it in the coldest part of your freezer. Repeat with the remaining cookies and ice cream. Serve when your ice cream sandwiches feel frozen enough for hands to hold and eat.

GLUTEN-FREE ADAPTABLE The ice cream can easily be made gluten-free; use a brand of chocolate that is known to be gluten-free. The cookies are not gluten-free adaptable, but you could always purchase your favorite gluten-free chocolate cookies and turn them into ice cream sandwiches.

TIPS Be sure to use mint extract, not peppermint. Peppermint extract will make your mint ice cream taste more like mint chewing gum.

For the chocolate (chip) shavings, I recommend using a king-size (4.4-ounce) Hershey’s milk chocolate bar.

Most ice cream machines ask that you freeze the insert for 24 hours prior to processing your ice cream. This is what I recommend too.

To melt the chocolate on the stove, place a heatproof bowl over a pan of simmering water (the bottom of the pan should not touch the water). Add the chocolate chips to the bowl and stir until melted and smooth.

Homemade ice cream doesn’t tend to become quite as frozen-solid as its store-bought counterpart, so it should be soft enough to work with. If your ice cream is too firm to work with, leave it at room temperature for 20 minutes to soften it up a bit.

Eat the ice cream on its own and/or substitute chopped Oreo cookies for the chocolate.

Makes: 8 servings Prep Time: 25 minutes + chill and processing times Cook Time: 10 minutes

As a young teenager, I worked at a mom and pop fast-food joint in Carson City, Nevada. This place was known for its fantastic burgers, but it was also the place to go to get the best soft-serve ice cream in town. They had dips and sprinkles, ice cream sodas, and every shake and malt flavor you could imagine. As an employee there, I had my pick of whatever I wanted to eat while working. More often than not, I filled a cup with ice cream and milk, added a generous scoop of malt powder and topped it off with marshmallow sundae syrup. With a few whirls of the shake mixer, I had created the best malt known to mankind. Here’s the ice cream version of that malt, with added malt balls too.

In a large saucepan, heat the whipping cream and half-and-half over medium heat. Once the mixture is warm, add the marshmallows and stir until the marshmallows are melted. Whisk in the malt powder, vanilla and salt and stir until the malt is dissolved. Remove the pan from heat and let it cool to room temperature. Transfer the ice cream base to a covered plastic container and chill for 24 hours.

Remove the ice cream base from the refrigerator and give it a few whisks to reincorporate the ingredients. Follow your ice cream machine manufacturer’s instructions for processing the ice cream. It usually takes 25 to 35 minutes for the ice cream to become creamy and frozen. Add in the malt balls just before you’re about to turn off the machine and let the machine mix them in for 30 seconds. Scrape the ice cream into a freezer-safe container and freeze for several hours, or until the ice cream is firm enough to eat. The ice cream will keep in the freezer for up to 2 weeks.

GLUTEN-FREE ADAPTABLE Leave out the malt powder and the malt balls and use a brand of marshmallows that is known to be gluten-free.

TIPS Miniature marshmallows will melt more quickly and evenly than the large marshmallows.

Most ice cream machines ask that you freeze the insert for 24 hours prior to processing your ice cream. This is what I recommend too.

You may wish to leave the malt balls out of the ice cream and top individual servings with them instead. This also gives you the freedom to drop a couple of scoops of ice cream into a blender with some milk and create instant marshmallow malts.

Use malted milk eggs around Easter time to create a fun and colorful Spring ice cream.

Makes: 8 ice cream sodas (and some leftover ice cream) Prep Time: 20 minutes + chill time

My husband and I gave our son RecipeBoy.com (his own food blog) for his 10-year-old birthday. It may seem an odd gift to most, but he had been asking for such a long time, wanting to experience what his Mommy does day in and day out. His very first post remains a very popular one on his site: “How to Make a Shirley Temple.” Like most kids, he loves his Shirley Temples and he wanted to share them with the world. I did my best to re-create his favorite drink in ice cream soda form. He thought I was crazy, but it all worked out in the end.

To prepare the ice cream, in a medium saucepan, heat the milk, cream, soda and sugar over medium heat, stirring until the sugar has dissolved completely, 2 to 3 minutes. Stir in the grenadine and cherry juice. Remove the pan from heat and let it cool to room temperature. Transfer the ice cream base to a covered plastic container and chill for 24 hours.

Remove the ice cream base from the refrigerator and give it a few whisks to reincorporate the ingredients. Follow your ice cream machine manufacturer’s instructions for processing the ice cream. It usually takes 25 to 35 minutes for the ice cream to become creamy and frozen. Scrape the ice cream into a freezer-safe container and freeze for several hours, or until the ice cream is firm enough to scoop (overnight is best). The ice cream will keep in the freezer for up to 2 weeks.

To assemble the ice cream sodas, fill a tall glass three-fourths full with lemon-lime soda. Add two scoops of ice cream and garnish with a maraschino cherry. Serve with a tall spoon and a straw.

GLUTEN-FREE ADAPTABLE Use brands of grenadine, maraschino cherries and lemon-lime soda that are known to be gluten-free.

TIP For flat soda, just pour the soda into a measuring cup and leave it at room temperature for a couple of hours, or until the bubbles disappear. For testing purposes, I used 7-Up.

If you’d like to accentuate the flavor of maraschino cherries in the ice cream, mix ¹⁄₂ cup of maraschino cherries in a blender with ¹⁄₂ cup of the milk and add it to the pan to heat up with the rest of the ingredients.

My son Brooks adores raspberries so completely that he just might have a tough time choosing between raspberries and chocolate. I keep a good supply of blueberries in the house all year long since he happily chows down on those too. It’s clear that someday I need to own land on which I can grow endless amounts of berries. My family enjoys them all, and they’re delightfully sweet in this simple summer berry crisp.

To prepare the berries, place the berries in a large bowl and toss them with the lemon zest and juice. In a small bowl, stir together the flour, sugar and cinnamon. Add to the berries and gently toss to combine. Scrape the berries into the prepared pie plate.

To prepare the topping, in a medium bowl, stir together the oats, flour, sugar, walnuts, cinnamon and salt. Stir in the butter and then sprinkle the mixture on top of the berries.

Bake for 45 minutes, or until the topping is browned and the juices from the berries are bubbling up through the cracks. Let cool for at least 30 minutes before serving. Serve warm or at room temperature with a scoop of ice cream or whipped cream (see Tips), if desired.

GLUTEN-FREE ADAPTABLE Use a brand of oats that is known to be gluten-free and substitute 2 tablespoons of cornstarch for the all-purpose flour. Serve with gluten-free ice cream or whipped cream, if desired.

Use whatever combination of berries suits your needs. You’ll need a total of 5 cups of berries.

I’m not much of a camper. When my husband takes our son on father-son camping trips, I happily stay behind and thank the gods for our bug-free house, cozy bed and well-stocked kitchen. When they return from their camping weekends, I hear mostly about the evenings sitting around the campfire. Storytelling, snuggling in blankets, singing songs and roasting marshmallows for s’mores seem to be recurring favorites. It all “sounds” great and everything, but it’s just not for me. I’ll happily tell a story, snuggle in a blanket and sing a song next to a roaring fire inside a mountain cabin instead. Here’s my version of a jazzed-up stay-at-home camping treat.

1 17.3-ounce box of puff pastry (2 sheets), thawed according to package instructions

Preheat the oven to 400°F. Line a baking sheet with parchment paper or a Silpat mat, or spray with nonstick spray.

Lay the puff pastry on a cutting board. Working with one sheet of puff pastry at a time, cut three rectangles (about 10 × 3 inches). Then cut each rectangle in half horizontally to create a total of 6 pieces for each sheet of puff pastry.

To assemble the turnovers, lay 1 graham cracker piece on one side of each piece of puff pastry, top with 1 chocolate bar and scoop 1 tablespoon of peanut butter on top of each chocolate bar. Wet the edges of the puff pastry and fold it over the filling to meet the opposite edges. Gently push the edges together to seal. Use a fork to press down and seal the edges more firmly. Repeat with each turnover. Gently move the turnovers to the prepared baking sheet (at this point, you may refrigerate the turnovers for up to 1 hour before baking).

Brush the turnovers with the egg wash and then use a sharp knife to cut two small slits into the top of each turnover. Bake 15 minutes, or until the turnovers are puffed and golden. Remove from the oven and let cool for 5 minutes. Scoop marshmallow crème into a bowl and microwave for 8 seconds to soften. Transfer it to a sandwich-size zip baggie. Snip a small piece off of the corner of the bag and squeeze the bag to drizzle marshmallow onto the top of each turnover. Serve immediately.

TIPS For testing purposes, I used Hershey’s .49-ounce mini chocolate bars. Use any sort of chocolate that sounds good to you—just break it into pieces that will fit on top of a graham cracker.

Marshmallow crème (such as the brand sold as Marshmallow Fluff) comes in a jar and is usually found in the baking aisle near the marshmallows.

Substitute peanut butter cups for the chocolate bars and leave out the peanut butter.

I brought this dessert to a dinner party once, along with a host of other sweet treats for people to sample. For some reason, the men at the party were all really drawn to this trifle. They raved about the brownies and wanted to know what exactly I had added to the whipped cream to make it taste so incredible. It’s a tasty dessert, but I still was a bit surprised at its lofty success. The draw could be the fancy, layered-look of a trifle, or it could be that this dessert is just that good.

To prepare the brownies, preheat the oven to 350°F. Spray the bottom of a 9-inch square pan with nonstick spray.

In a medium bowl, whisk together the flour, cocoa, baking powder and salt. In a large bowl, whisk together the sugar, butter, eggs and vanilla. Whisk in the dry ingredients and stir until combined. Scrape the batter into the prepared pan.

Bake for 35 to 40 minutes, or until the brownies are baked through and a toothpick inserted into the center comes out clean. Let the brownies cool completely in the pan, then cut into 1-inch pieces.

To prepare the whipped cream, in a large bowl, use an electric mixer to whip the cream to very soft peaks—when you draw the beaters through the cream, it will begin to take shape. Add the cream cheese and syrup and continue to mix just until combined, maintaining soft peaks. Don’t overbeat.

To assemble the trifle, in a glass trifle dish or tall glass bowl, place a third of the brownie pieces on the bottom of the dish. Spoon a third of the whipped cream on top of the brownies, spreading it to the edges of the bowl. Sprinkle a third of the walnuts onto the whipped cream and drizzle with 2 tablespoons of the butterscotch syrup. Repeat with two more layers of brownie pieces, whipped cream, walnuts and syrup. Garnish with mint leaves, if desired, and refrigerate until ready to serve.

GLUTEN-FREE ADAPTABLE Prepare your favorite gluten-free brownies recipe (or use a boxed gluten-free brownie mix) and use a brand of butterscotch syrup that is known to be gluten-free.

TIPS Butterscotch syrup can be found near the ice cream with the hot fudge and other ice cream toppings in your grocery store.

To toast walnuts, preheat the oven to 400°F. Spread the walnuts on a baking sheet and bake for 3 to 4 minutes, just until the walnuts are scented and slightly browned. Watch them closely since they can transition from toasted to “burned” in a matter of seconds.

Use your favorite boxed brownie mix and layer that into the trifle instead of using my homemade version.

There is not a person in my family who doesn’t love bread pudding with a passion. My husband and son might very well be pleasantly plump if I prepared bread pudding for them as much as they craved it, and my mother would probably fork out a fortune to anyone who could create a gluten-free bread pudding that is like the ones she loved so much when she able to eat gluten. My bread pudding recipe is reminiscent of cinnamon buns. It’s traditionally baked in custard, but there’s a lot of brown sugar–cinnamon bun stuff swirled in there too.

To prepare the pudding, place the bread cubes in the prepared pan. In a medium bowl, whisk together the milk, eggs, sugars, vanilla and cinnamon. Pour over the bread cubes in the pan.

To prepare the topping, in a medium bowl, combine the topping ingredients. Crumble the topping over the top of the pudding.

Bake for 45 to 55 minutes, or until the custard is set, a knife inserted into the center of the pudding should come out fairly clean and the top is beginning to brown. Let the pudding cool for 15 minutes. Slice and serve warm.

TIP It’s best not to use a very soft French bread. Let it sit for a day or two if it’s soft. You can also use brioche or challah with success.

Classic cinnamon buns often contain nuts and/or raisins. Sprinkle nuts or raisins into the bread pudding if you’d like.

Hooray for easy desserts! You’ll find this recipe to be just that. It uses a store-bought pie crust, but you’re certainly welcome to use your own special pie crust recipe if you prefer. Here we’re combining Nutella and strawberries, and you’ll likely find yourself eating a whole lot more of this than you expected.

Preheat the oven to 375°F. Line a baking sheet with parchment paper or spray with nonstick spray.

Place the pie crust on the baking sheet and spoon the Nutella into the center. Spread the Nutella out to the edges of the pie, leaving a 1-inch border all the way around. Sprinkle the Nutella with the graham cracker crumbs. Layer the strawberry slices over the crumbs, overlapping as needed to use all of the slices. Sprinkle the strawberries with ¹⁄₂ tablespoon of the sugar. Fold the edges of the pie crust (about 1 inch from the edge) in toward the center of the crust and over the strawberries. The crust will overlap slightly as you fold in the edges. Brush the crust with egg wash and sprinkle with the remaining ¹⁄₂ tablespoon sugar.

Bake for 35 to 40 minutes, or until the crust is lightly browned and the strawberries are softened. Let cool for 20 minutes. Serve warm or at room temperature.

TIP Store-bought pie crust usually comes in a package of 2 crusts. You’ll only need one for this recipe, that is, unless you’d like to double the recipe.

Not in the mood for Nutella? Substitute apricot jam for the Nutella to make it an all-fruit galette.

Back in my college days, I held various jobs to keep the money rolling in for books and housing. I worked at a swimming pool company by day and sold ice cream sandwiches at concert venues by night. I soon transitioned to working the front desk of a drug rehabilitation center, and toward the end of college, I ran an after-school day care during the week and catered parties on the weekends. The catering job became a full-time, hard-working, good money gig. I prepped and cooked all of the food and then served it up to guests at the parties. How to make Bananas Foster will be forever cemented in my brain, since I prepared it in front of guests about a million times and took in all of their ooohs and ahhhs at this fun, flamed dessert.

In a medium skillet, melt the butter over medium-high heat. Add the sugar and stir until dissolved, 1 to 2 minutes. Add the banana and stir to coat and caramelize with the sugar mixture. Move the pan off the heat and pour the rum over the bananas. Return the pan to the burner and carefully tilt the pan slightly to let the rum catch fire from the flame, or light the pan with a long lighter. Stand back and let the alcohol burn off and the flame die down. Serve the warm bananas over vanilla ice cream with the sugar syrup drizzled over.

GLUTEN-FREE ADAPTABLE Use a brand of ice cream that is known to be gluten-free.

TIP Traditional Bananas Foster recipes cut the bananas vertically into wedges. I prefer to slice them since it makes them bite-size and easier to eat. Cut them how you see fit for your dessert.

Add brandy to this dessert too (1¹⁄₂ tablespoons dark rum + 1¹⁄₂ tablespoons brandy).