Ingredients

For the Toffee:

• Cooking spray
• 1/2 cup unsalted butter
• 1 cup packed dark brown sugar

For the Cookie Bars:

• 1 cup unsalted butter
• 1 cup packed dark brown sugar
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 2 tsp. vanilla extract
• 2 cups all-purpose flour
• 2 tbsp. cornstarch
• 1 tsp. baking powder
• 1 tsp. kosher salt
• 1 1/4 cups red and green M&M’s, divided
• 3/4 cup semisweet chocolate chips, divided

Instructions

1. Toffee Preparation:
   • Line a 9-by-9-inch baking pan with foil and spray with cooking spray.
   • Melt 1/2 cup butter in a medium saucepan over medium heat. Add 1 cup brown sugar and bring to a boil, stirring constantly until it forms a golden caramel (290°F), about 4-5 minutes.
   • Pour into the prepared pan, let it spread, and cool/harden for 20 minutes.
   • Break the toffee into small pieces (about 1 ½ cups) using a rolling pin in a large zip-top plastic bag.
2. Cookie Bars Preparation:
   • Preheat the oven to 350°F. Line a 13-by-9-inch baking pan with parchment paper and spray with cooking spray.
   • In a stand mixer, beat 1 cup butter and sugars until lightened in color and texture (2-3 minutes). Reduce speed to low, add eggs one at a time, and vanilla, beating until smooth.
   • In another bowl, whisk together flour, cornstarch, baking powder, and salt. Add this to the butter mixture in 3 parts, mixing until fully incorporated after each addition.
   • Fold in 1 cup M&Ms, ½ cup chocolate chips, and 1 cup toffee pieces using a rubber spatula.
   • Spoon the batter into the prepared pan, pressing into an even layer. Sprinkle the remaining ½ cup toffee pieces, ¼ cup M&M’s, and ¼ cup chocolate chips on top.
   • Bake until a wooden pick inserted in the center comes out clean, 40 to 45 minutes.
   • Let the cookie bars cool for at least 30 minutes before slicing.
   • Store in an airtight container at room temperature for up to 1 week.

Enjoy your Chocolate Toffee Cookie Bars!

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 1 cup granulated sugar
• 3/4 teaspoon freshly grated nutmeg (plus extra for topping)
• Pinch of kosher salt
• 9 large egg yolks
• 1/4 cup spiced rum
• 2 teaspoons vanilla bean paste or vanilla extract

Directions:

1. In a medium saucepan, mix heavy cream, milk, sugar, nutmeg, and salt. Heat on medium, stirring until sugar dissolves and the mixture steams (don’t boil). Remove from heat.
2. In a separate bowl, whisk egg yolks. Take 1/3 cup of the warm cream mixture and gradually add to the yolks, whisking continuously. Then, add this egg mixture back to the saucepan with the rest of the cream. Heat again on medium, stirring constantly, until it thickens and coats a spoon (temperature should be 160°F to 180°F). Strain the mixture into a bowl, placing this bowl in ice water to cool.
3. Mix in rum and vanilla. Cool to room temperature, cover, and refrigerate for 4 hours or overnight.
4. Pour the chilled mixture into an ice cream maker. Freeze according to the maker’s instructions until it reaches soft serve consistency.
5. Serve directly from the machine as soft serve or transfer to a container, grate more nutmeg on top, cover with plastic wrap, and freeze for at least 6 hours (up to 48 hours) for better texture.

Ingredients:

• Cooking spray
• 1 sleeve salted Saltine crackers (about 45)
• 1 cup unsalted butter
• 1 cup dark brown sugar, firmly packed
• 1 teaspoon vanilla extract
• 2 cups semi-sweet chocolate chips
• 1/2 cup Nutella
• 1 cup Christmas-themed toppings (sprinkles, red and green M&M’s, chopped Christmas candy)
• 1/2 cup toasted slivered almonds

Directions:

1. Prepare a rimmed half sheet pan with foil and spray with cooking spray.
2. Arrange Saltine crackers in a single layer on the pan, breaking them to fit if necessary.
3. In a saucepan over medium heat, melt the butter. Add brown sugar and bring to a boil until it turns amber and reaches 300°F, about 4-5 minutes. Remove from heat, stir in vanilla, and quickly pour over crackers, spreading evenly.
4. Melt chocolate chips in a microwave-safe bowl at 50% power, stirring every 15 seconds, for 1-2 minutes. Mix in Nutella and microwave for another 15 seconds. Spread this mixture over the toffee-covered crackers.
5. Add Christmas toppings and toasted almonds on top. Refrigerate for about 2 hours until set.
6. Remove from the fridge, peel off the foil, and break into pieces.

Ingredients:

• 1 1/4 cups honey
• 3/4 cup light brown sugar
• 1 1/4 cups creamy peanut butter
• 1 teaspoon vanilla extract
• 6 cups Rice Krispies cereal
• Cooking spray
• 1 1/2 cups semi-sweet chocolate chips
• 1 1/2 cups butterscotch chips
• 1 tablespoon coconut oil
• Flaky sea salt, for sprinkling

Directions:

1. Warm honey and brown sugar in a medium saucepan over medium heat, stirring often, until sugar dissolves (about 5-7 minutes). Don’t let it boil. Take off heat and mix in peanut butter.
2. Place cereal in a large bowl. Pour the peanut butter mixture over cereal and stir until evenly coated.
3. Spray a 13×9-inch baking pan with cooking spray. Press the cereal mixture into the pan evenly.
4. In a microwave-safe bowl, combine chocolate chips, butterscotch chips, and coconut oil. Microwave at 50% power in 15-second intervals, stirring each time, until melted (around 2 minutes).
5. Spread melted chocolate mixture over the cereal layer. Sprinkle with flaky sea salt. Refrigerate until firm, at least 30 minutes. Cut into squares to serve.

Ingredients:

For the Cookies:

• 3 1/4 cups all-purpose flour (plus more for dusting)
• 1/4 cup cornstarch
• 2 teaspoons ground ginger
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1/2 cup unsalted butter (room temperature)
• 3/4 cup packed dark brown sugar
• 1/2 cup unsulphured molasses
• 1 large egg (room temperature)
• 1 teaspoon vanilla extract

For the Filling:

• 3/4 cup unsalted butter (softened)
• 2 teaspoons tightly packed orange zest
• 1 teaspoon vanilla extract
• 1/4 teaspoon kosher salt
• 3 cups powdered sugar (plus more for dusting)
• 1/2 cup jellied cranberry sauce

Directions:

1. Prepare the Cookies:
   • In a medium bowl, whisk together flour, cornstarch, ginger, cinnamon, baking soda, salt, cloves, allspice, and nutmeg.
   • In a stand mixer, beat butter and brown sugar until fluffy. Add molasses, egg, and vanilla, mixing well.
   • Gradually add the flour mixture in 3 batches, mixing until just combined.
   • Divide the dough, wrap in plastic, and refrigerate for 1-2 hours.
   • Preheat oven to 350°F and line baking sheets with parchment paper.
   • Roll out the dough, cut shapes, and bake for 10-12 minutes.
   • Let cookies cool on racks.
2. Prepare the Filling:
   • In a stand mixer, beat butter, orange zest, vanilla, and salt until creamy.
   • Gradually add powdered sugar, mixing until combined and fluffy.
   • Transfer frosting to a zip-top bag with a corner cut off.
3. Assembly:
   • Whisk cranberry sauce in a small bowl.
   • Pipe a ring of frosting on the underside of a whole cookie. Fill the center with a thinner layer of frosting and top with cranberry sauce.
   • Place a cookie with a cutout on top to make a sandwich.
   • Repeat with remaining cookies.
4. Serve:
   • Dust with powdered sugar if desired.
   • Store cookies in an airtight container at room temperature for up to 2 days or in the refrigerator for 1 week.

Ingredients:

• Cooking spray
• 1 (14-oz.) can sweetened condensed milk
• 2 1/4 cups white chocolate chips
• 1 1/2 cups sugar cookie mix
• 2 tablespoons unsalted butter
• 1/4 teaspoon kosher salt
• 1 1/2 cups crushed sugar or shortbread cookies (4 oz.)
• 1/2 cup confetti sprinkles, divided
• 2 teaspoons vanilla extract

Directions:

1. Line a 9-inch square baking dish with aluminum foil and spray with cooking spray.
2. In a medium saucepan, heat sweetened condensed milk over medium heat until hot. Stir in white chocolate chips until melted (2 to 3 minutes). Add cookie mix, butter, and salt, stirring until smooth. Remove from heat. Fold in cookies, 1/4 cup plus 2 tablespoons of sprinkles, and vanilla.
3. Pour the fudge mixture into the prepared pan, smoothing the top. Top with the remaining 2 tablespoons of sprinkles. Allow it to set up completely in the refrigerator before slicing, at least 2 hours.

Ingredients:

• Cooking spray
• 1 box (15.25 oz.) chocolate cake mix (plus required ingredients)
• 1 tsp. peppermint extract
• 3 cups salted butter, at room temperature
• 3 lbs. powdered sugar
• 3 tsp. vanilla extract
• 1/2 to 3/4 cup whole milk
• Red gel food coloring
• Assorted peppermint candies, mini candy canes, and peppermint lollipops, for decorating

Directions:

1. Prepare the Cake:
   • Preheat the oven to 350°F. Coat two 9-inch round cake pans with cooking spray.
   • Prepare the chocolate cake mix as directed, adding peppermint extract. Divide the batter between the pans and bake according to package directions. Let cool for 15 minutes in the pans, then transfer the cakes to a rack to cool completely.
2. Make the Frosting:
   • In a large bowl, beat the butter until smooth and creamy. Gradually beat in the powdered sugar on low speed.
   • Beat in vanilla and 1/2 cup of milk. Increase the mixer speed to high and beat until smooth and light (add more milk if needed).
3. Assemble the Cake:
   • Transfer one cake layer to a cake stand or platter. Spread 3/4 to 1 cup of frosting on top, then place the second cake layer on top.
   • Cover the entire cake with a thin layer of frosting (crumb coat) and refrigerate until set for 20 to 30 minutes.
4. Decorate the Cake:
   • Cover the cake with another layer of frosting to hide any crumbs.
   • Place half of the remaining frosting in a piping bag or resealable plastic bag. Tint the other half bright red with gel food coloring and place it in another piping bag.
   • Pipe alternating dots of white and red frosting in a column on the side of the cake. Use a small offset spatula to smear each dot horizontally about 1 inch. Repeat the process around the sides of the cake to create a checkerboard pattern.
   • Top the cake with assorted peppermint candies, mini candy canes, and lollipops.

Ingredients:

• 3/4 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large egg yolks, at room temperature
• 1 tsp. vanilla bean paste or vanilla extract
• 3 cups all-purpose flour (plus more for dusting)
• 1 tsp. baking powder
• 1/2 tsp. kosher salt
• 1/2 tsp. ground nutmeg
• 1/3 cup prepared eggnog, at room temperature
• Easy cookie icing
• Red food coloring
• Green food coloring

Directions:

1. Prepare the Dough:
   • In a stand mixer with a paddle attachment, beat butter and sugar until creamy. Add egg yolks and vanilla, mixing until fully combined.
2. Prepare the Dry Ingredients:
   • In a medium bowl, whisk together flour, baking powder, salt, and nutmeg.
3. Combine Ingredients:
   • Gradually add the flour mixture to the butter mixture, alternating with eggnog, beating just until combined after each addition.
4. Chill the Dough:
   • Place the dough on a floured surface, divide into disks, and refrigerate until firm for 30 minutes to 1 hour.
5. Preheat and Line:
   • Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
6. Roll and Cut:
   • Roll out the dough, cut into shapes using a 2- to 3-inch cookie cutter, and transfer to the prepared baking sheet. Refrigerate scraps.
7. Bake:
   • Bake until the tops are dry and edges turn golden, 10 to 12 minutes. Cool on the pan for 10 minutes, then transfer to a rack to cool completely.
8. Prepare Icing:
   • Mix a batch of easy cookie icing. Divide and color portions with red and green food coloring. Place each color in separate bags.
9. Decorate:
   • Thin the remaining white icing with water until it reaches a flooding consistency. Spread into two pans. Drizzle red and green icing over the pans. Dip cookies face-side down into the icing, letting excess drip off, and return to the cooling rack.
10. Dry and Store:
    • Allow cookies to dry completely, 8 hours or overnight. Store in an airtight container at room temperature for up to 1 week.

Ingredients:

For the Cake:

• 6 oz. bittersweet 60% chocolate, chopped
• 1 1/4 cups granulated sugar
• 1 1/4 cups firmly packed light brown sugar
• 11 tbsp. unsalted butter, softened
• 1/3 cup unsweetened cocoa powder
• 3/4 cup sour cream, at room temperature
• 2 large eggs, at room temperature
• 1 large egg yolk
• 2 1/2 tsp. vanilla extract
• 2 1/2 cups all-purpose flour
• 2 1/2 tsp. baking soda
• 1 tsp. kosher salt
• Baking spray with flour

For the Glaze:

• 4 oz. bittersweet 60% chocolate, chopped
• 1/2 cup heavy whipping cream
• Gold or silver sprinkles, for decorating (optional)

Directions:

1. Prepare the Cake:
   • Preheat the oven to 350°F.
   • Place the chocolate in a large bowl. In a saucepan, whisk together 1 ½ cups of water, granulated sugar, brown sugar, and butter. Bring to a simmer over medium heat, stirring occasionally, until sugar is dissolved and butter is melted. Whisk in cocoa powder. Pour the hot mixture over chopped chocolate, let stand for 2 minutes, then stir until melted and combined.
   • Whisk in sour cream, eggs, egg yolk, and vanilla (mixture may not be smooth).
   • In a medium bowl, whisk together flour, baking soda, and salt. Slowly add the flour mixture to the chocolate mixture, whisking just until combined.
   • Spray a 10- or 12-cup Bundt pan with baking spray with flour. Pour the batter into the prepared pan. Bake until a wooden pick comes out with a few moist crumbs, 45 to 50 minutes. Let the cake cool for 5 minutes in the pan before flipping it onto a wire cooling rack to cool completely.
2. Prepare the Glaze:
   • Place the chocolate in a medium microwave-safe bowl. Microwave the cream until steaming (1 to 2 minutes, do not boil). Pour the hot cream over the chocolate and let it sit for 2 minutes. Stir until the chocolate is melted and the mixture is well-combined. If needed, microwave at 50% power in 15-second intervals until smooth.
3. Glaze and Decorate:
   • Place the cooled cake on a serving platter. Spoon or pour the glaze on top, allowing it to drip down the sides. Decorate with sprinkles, if desired.
   • Allow the cake to set for about 20 minutes before slicing and serving.

Ingredients:

For the Dough:

• 1 1/2 cups whole milk
• 2/3 cup plus 1 tablespoon granulated sugar, divided
• 1 packet (0.25 oz) active dry yeast
• 3 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 3/4 cup salted butter (1 1/2 sticks), melted and cooled
• 6 1/2 cups all-purpose flour (plus more for surface)
• 1 teaspoon salt
• Butter or nonstick spray

For the Filling:

• 6 oz. cream cheese, softened
• 6 tablespoons salted butter, melted and cooled
• 1 cup granulated sugar
• 1 tablespoon ground ginger
• 1 tablespoon ground cinnamon
• 1 teaspoon ground allspice
• 1 teaspoon ground cloves
• 1 teaspoon ground nutmeg

For the Icing:

• 2 oz. cream cheese, softened
• 1/4 cup butter, room temperature
• 2 1/2 cups powdered sugar
• 1 teaspoon coconut extract
• Pinch kosher salt
• 1 tablespoon whole milk
• 1/2 cup sweetened coconut flakes
• 1/4 cup white sparkling sugar

Directions:

1. Prepare the Dough:
   • Heat milk until 110°-115°F, whisk in 1 tablespoon sugar, sprinkle yeast over milk, let it rest until foamy (about 5 minutes).
   • Whisk in eggs, vanilla, and melted butter. Combine flour, salt, and remaining sugar in a stand mixer.
   • Add milk mixture to the flour mixture, mix until smooth. Let dough rise until doubled in size (45 minutes to 1 hour).
2. Prepare the Filling:
   • Combine sugar, ginger, cinnamon, allspice, cloves, and nutmeg in a small bowl.
3. Assemble and Shape the Rolls:
   • Roll out the dough into a 12×24-inch rectangle. Spread cream cheese, sprinkle cinnamon-sugar, and drizzle melted butter.
   • Roll into a log, cut into 16 buns. Place in buttered or sprayed cake pans, cover, and let rise for 20-30 minutes.
4. Bake:
   • Preheat oven to 350°F. Bake for 35-40 minutes until lightly golden. Rest for 15 minutes before transferring to a cooling rack.
5. Make-Ahead Option:
   • Refrigerate rolls for up to 24 hours. Let sit at room temperature for 30 minutes before baking. Bake as usual.
6. Prepare the Icing:
   • Beat cream cheese and butter until softened. Add powdered sugar, coconut extract, and milk. Mix until smooth and fluffy.
7. Ice and Decorate:
   • Spread icing over warm rolls. Top with coconut flakes and sparkling sugar for a snowy finish.

Ingredients:

• 1 packet (1/4 oz) unflavored gelatin
• 1 1/4 cups half-and-half, divided
• 1/2 cup granulated sugar
• 1/4 teaspoon kosher salt
• 1 3/4 cups heavy cream
• 1 1/2 teaspoons vanilla bean paste
• 1 cup seedless raspberry jam
• 2 tablespoons orange liqueur or fresh orange juice
• Fresh raspberries, for serving

Directions:

1. Prepare Gelatin Mixture:
   • In a small bowl, sprinkle gelatin over 1/4 cup of half-and-half. Let it soften for 10 minutes.
2. Make Cream Mixture:
   • In a medium saucepan, combine the remaining 1 cup of half-and-half, sugar, and salt. Whisk over medium-low heat until steaming. Add the softened gelatin, whisking until dissolved but avoiding boiling.
   • Remove from heat, whisk in heavy cream and vanilla bean paste.
3. Fill Ramekins:
   • Place 6 (6-oz.) ramekins on a baking sheet. Divide the cream mixture among ramekins, ensuring even distribution of vanilla bean paste. Cover with plastic wrap (not touching the cream).
   • Refrigerate for 6 hours or overnight.
4. Prepare Raspberry Sauce:
   • In a microwave-safe bowl, combine raspberry jam, 3 tablespoons of water, and orange liqueur or orange juice. Microwave in 10-second increments until smooth. Allow to cool.
5. Unmold Panna Cotta:
   • Fill a dish with hot water. Use a small knife to loosen the top edges of the panna cotta from the ramekin, avoiding cutting into the custard. Dip the ramekin into the bowl of water for about 3 seconds. Invert onto a serving plate.
6. Serve:
   • Spoon raspberry mixture over each panna cotta. Top with fresh raspberries. Serve immediately.

Ingredients:

• 11 oz. box vanilla wafers
• 1 cup toasted pecans
• 1 cup powdered sugar
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon kosher salt
• 1/2 cup dark rum
• 2 tablespoons honey
• 1 teaspoon vanilla extract
• Topping suggestions: powdered sugar, unsweetened cocoa powder, finely shredded coconut, finely chopped pecans, and nonpareils

Directions:

1. Prepare Mixture:
   • In a food processor, finely grind vanilla wafers and toasted pecans for about 15 seconds. Add powdered sugar, cocoa powder, and salt; pulse to combine (about 5 times).
2. Combine Ingredients:
   • Transfer the mixture to a large bowl. Stir in rum, honey, and vanilla extract until well combined.
3. Shape and Coat:
   • Using a tablespoon, scoop the mixture into 1-inch balls and roll in your palms to smooth. Place desired toppings in separate small bowls. Roll the rum balls in the toppings to thoroughly coat.
4. Chill:
   • Place rum balls on a parchment-lined baking sheet. Cover and refrigerate until ready to serve, up to 5 days.

Ingredients:

For the Crust:

• 1 package (14.3 oz) chocolate sandwich cookies (about 32 cookies, like Oreos)
• 6 tablespoons melted salted butter

For the Brownie Layer:

• 1/2 cup salted butter
• 1 (3.5 oz) 70% chocolate bar, chopped
• 3 large eggs, room temperature
• 2/3 cup granulated sugar
• 1/2 cup chopped toasted pecans
• 1 tablespoon instant espresso granules
• 1 teaspoon vanilla extract
• 1/4 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder

For the Pudding Layer:

• 3/4 cup granulated sugar
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups whole milk
• 2 large egg yolks
• 1 (3.5 oz) 70% chocolate bar, chopped
• 1 teaspoon vanilla extract
• 2 tablespoons salted butter

For the Topping:

• 2 cups heavy cream
• 2 teaspoons vanilla extract
• 6 tablespoons powdered sugar
• Chopped toasted pecans and chocolate shavings for garnish

Directions:

1. Prepare the Crust:
   • Process cookies in a food processor until finely ground. Add melted butter and pulse until combined. Press the crust into the bottom and up the sides of a 9-inch deep-dish pie plate. Freeze while preparing the filling.
2. Make the Brownie Layer:
   • Preheat the oven to 350ºF. Melt butter and chocolate in a microwave-safe bowl, stirring every 30 seconds until melted. Whisk eggs and sugar until lightened and thickened. Add pecans, espresso granules, vanilla, flour, and cocoa powder; whisk until combined. Pour the filling into the cold crust. Bake for 25 minutes or until set. Cool completely.
3. Prepare the Pudding Layer:
   • Combine sugar, cornstarch, and salt in a saucepan. Whisk in milk and egg yolks. Cook over medium heat until thickened. Remove from heat and add chocolate, vanilla, and butter. Stir until combined. Pour the pudding over the cooled brownie layer. Let cool for 20 minutes, then refrigerate for at least 4 hours or overnight.
4. Make the Topping:
   • Beat heavy cream, vanilla, and sugar until soft peaks form. Spoon on top of the pie. Garnish with chopped pecans and chocolate shavings.

Ingredients:

• 1 1/3 cups white chocolate chips
• 4 cups half-and-half
• 6 large eggs
• 1/2 cup granulated sugar
• 2 teaspoons fresh orange zest
• 1/2 teaspoon kosher salt
• 1 1/2 teaspoons vanilla extract
• Nonstick cooking spray
• 8 large croissants (about 18 ounces)
• 6 ounces fresh raspberries (divided)
• 6 ounces fresh blueberries (divided)
• 1/4 cup sliced almonds
• Powdered sugar (for serving)
• Sweetened whipped cream (for serving)

Directions:

1. Preheat the oven to 325ºF.
2. Place the white chocolate in a large heatproof bowl. Heat the half-and-half in a saucepan until steaming, then pour it over the white chocolate. Let it sit for 2 minutes, then whisk until smooth.
3. In a large bowl, whisk together eggs, sugar, orange zest, and salt. Gradually whisk in the half-and-half mixture until smooth. Stir in vanilla extract.
4. Spray a 13-by-9-inch baking dish with nonstick cooking spray. Cut croissants into thirds and arrange them in the dish. Sprinkle half of the berries over the croissants. Pour the white chocolate mixture evenly over the croissants. Sprinkle with almonds. Let it stand for 30 minutes.
5. Cover the dish with foil and bake until the edges are set but the center is still slightly jiggly, 40 to 45 minutes. Uncover and bake until golden brown and slightly puffed, an additional 15 to 20 minutes.
6. Let it rest for 5 minutes. Sprinkle with the remaining berries, dust with powdered sugar, and serve with sweetened whipped cream.

Ingredients:

• Nonstick cooking spray
• 1 cup powdered sugar
• 3 packets (1/4 oz. each) unflavored powdered gelatin
• 1 cup cold water
• 1 1/2 cups granulated sugar
• 1 cup light corn syrup
• 1/2 teaspoon kosher salt
• 2 teaspoons vanilla bean paste or extract
• 2 bars (3.5 oz. each) dark chocolate, roughly chopped (optional)
• Chocolate jimmies, for garnish (optional)

Directions:

1. Line a 9-inch square baking pan with plastic wrap, covering the bottom and sides. Lightly grease with nonstick cooking spray and dust generously with powdered sugar using a fine mesh sieve. Set aside.
2. In the bowl of a stand mixer with a whisk attachment, sprinkle gelatin over 1/2 cup of cold water; whisk to combine. Let it stand for about 10 minutes to allow the gelatin to thicken.
3. In a small saucepan, combine sugar, corn syrup, salt, and the remaining 1/2 cup water. Cook over medium-high heat, stirring often, until sugar is dissolved (about 3 minutes). Continue cooking until the sugar syrup reaches 240°F (soft-ball stage) on a candy thermometer, approximately 10 minutes. Remove from heat.
4. Immediately, turn the mixer to medium-low speed and carefully drizzle in the hot syrup. Once combined, increase the mixer speed to high and beat until the mixture is thick and fluffy (10 to 12 minutes). Stir in the vanilla.
5. Pour the marshmallow mixture into the prepared pan and quickly smooth the top. Dust the top heavily with powdered sugar. Let it stand, uncovered, at room temperature overnight.
6. Place powdered sugar in a medium bowl. Lift the marshmallow from the pan using the plastic wrap, transfer it to a cutting board, and discard the plastic wrap. Cut the marshmallow into approximately 25 even squares, dusting the knife blade with powdered sugar as needed to prevent sticking. Toss cut marshmallows in powdered sugar until no longer sticky; dust off excess powdered sugar. Marshmallows can be stored in an airtight container at room temperature for up to 1 week.
7. Optional: Microwave chocolate in 30-second intervals, stirring in between until almost smooth with some unmelted bits. Stir until residual heat fully melts the chocolate and the mixture is smooth (microwave an additional 15 seconds if needed).
8. Line a baking sheet with parchment paper. Dip each marshmallow halfway in melted chocolate, sprinkle with chocolate jimmies if desired, and place on the prepared baking sheet. Chill until the chocolate is hardened (about 20 minutes). Chocolate-coated marshmallows can be stored in an airtight container at room temperature for up to 2 days.

Ingredients:

• 1/2 cup granulated sugar
• 1/3 cup unsweetened cocoa powder
• 6 cups whole milk
• 2 cups heavy cream
• 2 bars (4 oz. each) semisweet chocolate, chopped
• 2 teaspoons vanilla extract
• 1 teaspoon instant espresso or coffee
• 15 jumbo marshmallows, plus more for garnish
• 8 oz. Irish cream liqueur (optional)
• Shaved chocolate, for garnish

Directions:

1. In a 6-quart slow cooker, whisk together sugar and cocoa powder. Gradually add milk, whisking constantly. Add heavy cream, chopped chocolate, vanilla extract, and instant espresso.
2. Cover and cook on low heat, whisking occasionally, until chocolate is melted and the mixture is hot and well combined (about 2 hours). Add marshmallows and cook until they begin to melt into the hot chocolate (about 2 minutes). Stir in Irish cream liqueur if using.
3. Set the slow cooker to warm. Ladle the hot chocolate into serving mugs, and top with more marshmallows and shaved chocolate if desired.

Ingredients:

• 1 cup salted butter, softened
• 1 1/2 cups powdered sugar (plus extra for dusting)
• 2 teaspoons vanilla extract
• 1 teaspoon finely chopped orange zest (optional)
• 1/2 teaspoon ground cardamom (optional)
• 2 cups all-purpose flour
• 1 cup pecans, very finely chopped

Directions:

1. In a large bowl, combine softened butter, 3/4 cup powdered sugar, vanilla, orange zest, and cardamom (if using). Use an electric mixer on medium speed until light and fluffy (2 to 3 minutes). Add flour and mix on low speed until just combined. Add pecans and mix on low speed until combined, scraping the bowl as needed.
2. Preheat the oven to 325°F. Place one oven rack in the top third and another in the bottom third. Scoop tablespoonfuls of dough, roll into balls, and place about 2 inches apart on a baking sheet.
3. Bake until the bottoms of the cookies are lightly golden, about 20 to 22 minutes, rotating the baking sheet halfway through. Let cool on the sheet for 10 minutes before transferring to a bowl with the remaining 3/4 cup of powdered sugar. Coat the warm cookies, then transfer to a cooling rack set over a baking sheet to cool completely.
4. Once cool, sprinkle with additional powdered sugar if desired. Store in an airtight container in a cool, dry place for up to 1 week.

Ingredients:

• 3 cups heavy whipping cream (divided)
• 1 can sweetened condensed milk (14 ounces, divided)
• 3 cups whole milk
• 2 boxes instant vanilla pudding mix (3.4 ounces each)
• 2 teaspoons vanilla bean paste
• 1 box graham crackers (14.4 ounces)
• 8 ounces semisweet chocolate bars (finely chopped)

Directions:

1. In a large bowl, use a hand mixer to whip 2 cups of cold heavy whipping cream with 1/3 cup sweetened condensed milk until firm peaks form. In another large bowl, whisk together milk, pudding mixes, vanilla bean paste, and the remaining sweetened condensed milk. Fold the whipped cream into the pudding mixture in 3 additions.
2. In a 13×9-inch glass baking dish, create a layer of graham crackers, breaking them as needed to fill gaps. Spread half of the pudding mixture evenly over the graham crackers. Add another layer of graham crackers. Top with the remaining pudding mixture. Finish with a final layer of graham crackers. Cover and refrigerate until chilled, approximately 30 minutes.
3. Place chopped chocolate in a medium heatproof bowl. In a large glass measuring cup or another medium bowl, microwave the remaining 1 cup of heavy cream until steaming (45 seconds to 1 minute). Immediately pour the warm cream over the chocolate and let it sit for 1 minute before whisking until smooth.
4. Pour the ganache over the chilled cake, smoothing it with a spatula. Optionally, use a spoon to create a swooping effect in the chocolate. Cover and refrigerate until chilled and set, at least 4 hours or overnight.

Ingredients:

• 2 tablespoons unsalted butter, diced
• 16 ounces almond bark
• 12 ounces semi-sweet chocolate chips
• 10 ounces dark chocolate chips
• 10 ounces peanut butter chips
• 3 cups salted, roasted peanuts
• 1 1/2 cups lightly crushed ridged potato chips
• 1 1/2 cups crushed pretzel twists or skinny sticks
• 1 cup red and green coated candies (optional)
• 1/4 cup sprinkles (optional)

Directions:

1. Place the diced butter in the base of a slow cooker.
2. Chop the almond bark into pieces approximately the size of chocolate chips.
3. Add almond bark, semi-sweet, dark, and peanut butter chips to the slow cooker. Cover with a lid and cook on high for 30 minutes. Remove the lid and stir to combine. Reduce the heat to low and cook for an additional 10 to 20 minutes, stirring every 10 minutes, until all chips are melted. Reduce the slow cooker temperature to hold warm. Gently stir in peanuts, potato chips, and pretzels.
4. Line 3 sheet trays with parchment paper. Use a spoon to drop mounded scoops (about 1 1/2 tablespoons each) onto the sheet trays, spacing them about 1 inch apart. The candies will spread and settle a little once dropped. Press 3 to 5 coated candies into the top of each piece of candy and sprinkle with sprinkles, if desired.
5. Let the candies rest at room temperature until firm, approximately 30 to 45 minutes.
6. Store in a single layer, between sheets of parchment paper, in the refrigerator for up to 1 week.

Ingredients:

• Nonstick cooking spray
• 1 cup plus 2 tablespoons unsalted butter
• 4 ounces unsweetened chocolate, chopped
• 5 tablespoons unsweetened cocoa powder
• 3/4 cup packed light brown sugar
• 2 cups granulated sugar, divided
• 6 large eggs, at room temperature, divided
• 4 1/2 teaspoons vanilla extract, divided
• 1 3/4 cups all-purpose flour
• 1/2 teaspoon kosher salt, plus a pinch
• 12 ounces cream cheese, at room temperature
• 1/3 cup sour cream
• 1 tablespoon milk

Directions:

1. Preheat the oven to 325°F. Grease a 13-by-9-inch baking pan with cooking spray. Line the pan with parchment paper, leaving 2 inches on the long sides. Grease the parchment with cooking spray.
2. In a medium saucepan over low heat, melt the butter with the chocolate, whisking until smooth and fully melted. Remove the saucepan from the heat. Whisk in the cocoa powder until smooth. Stir in the brown sugar and 1 1/2 cups of the granulated sugar.
3. Whisking constantly, add 5 of the eggs, one at a time, mixing until fully incorporated after each addition. Whisk in 3 teaspoons of the vanilla. Add the flour and 1/2 teaspoon of the salt and whisk until completely smooth; the mixture will be very thick. Set aside 2/3 cup of the brownie batter in a small bowl. Spoon the remaining batter into the lined pan, using a spatula to spread it in an even layer. Place the pan in the freezer for 10 minutes.
4. In a large bowl using an electric mixer, beat the cream cheese, remaining 1/2 cup of granulated sugar, pinch of salt, and remaining 1 1/2 teaspoons of vanilla at medium speed until fully incorporated and creamy, 30 seconds to 1 minute. Beat in the sour cream until well combined. Add the remaining egg and mix until fully combined.
5. Carefully pour the cheesecake mixture over the cold brownie layer; spread it into a smooth layer. Add the milk to the reserved 2/3 cup brownie batter, stirring until well combined. Dollop the brownie mixture by the teaspoonful randomly over the top of the cheesecake batter in the pan. Using a toothpick, skewer, or paring knife, swirl the brownie mixture into the cheesecake mixture, being careful not to press too deep to disturb the brownie layer.
6. Bake until a wooden pick inserted in the center comes out clean (a few crumbs attached are OK), 50 to 55 minutes. Cool completely on a wire rack, about 3 hours. Cut into 16 bars.

Ingredients:

• 1 1/2 cups packed light brown sugar
• 1 1/2 cups granulated sugar
• 1 cup heavy cream
• 6 tablespoons salted butter, cubed
• 1/4 cup light corn syrup
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon kosher salt
• 2 teaspoons vanilla extract
• 3 cups pecan halves, toasted
• Flaky sea salt, for sprinkling

Directions:

1. Line 2 baking sheets with parchment paper. In a 4-quart saucepan, combine brown sugar, granulated sugar, heavy cream, butter, corn syrup, cream of tartar, and salt. Cook over medium heat, stirring frequently, until the mixture comes to a boil. Boil, stirring frequently, until a candy thermometer reads 238°F, about 5 to 7 minutes. Remove from heat and let cool for exactly 20 minutes.
2. Stir in vanilla and pecans, and continue to stir gently until the mixture begins to thicken and lose its gloss, 1 to 2 minutes. (Do not overmix!) Working quickly, drop the pecan mixture by heaping tablespoonfuls onto the prepared baking sheets. Sprinkle the tops of the pralines with sea salt. Let the pralines stand until cool, about 20 minutes.

Ingredients:

For the Bars:

• 1 1/2 cups unsweetened pumpkin puree
• 3/4 cup vegetable oil
• 2/3 cup packed light brown sugar
• 2/3 cup granulated sugar
• 2 large eggs
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 2 teaspoons pumpkin pie spice
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1 teaspoon kosher salt
• Baking spray with flour

For the Spiced Cream Cheese Frosting:

• 1 (8-oz.) block cream cheese, softened
• 1/2 cup unsalted butter, softened
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon pumpkin pie spice
• 5 cups powdered sugar

Directions:

1. For the Bars: Preheat the oven to 350°F.
2. In a large bowl, whisk together the pumpkin, oil, light brown sugar, granulated sugar, eggs, and vanilla until well combined. Add the flour, pumpkin pie spice, baking powder, baking soda, and salt, stirring until just combined.
3. Spray a 13-by-9-inch baking pan with baking spray with flour. Pour the batter into the pan; smooth with a spatula.
4. Bake for 40 to 45 minutes or until a wooden pick inserted into the center comes out clean. Let cool completely in the pan.
5. For the Spiced Cream Cheese Frosting: In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese over medium speed until smooth. Add the butter, vanilla, and pumpkin pie spice and beat until well combined and creamy. Reduce the speed to low and gradually add the powdered sugar. Increase the speed to medium-high and beat until fluffy, about 1 minute.
6. To Assemble: Spread the spiced cream cheese frosting on top of the cake. Cut into squares and serve. Keep leftovers in the fridge, as the frosting will get soft.

Ingredients:

For the Cookies:

• 1/2 cup semisweet chocolate chips
• 1 1/2 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1 stick salted butter, at room temperature
• 1/3 cup granulated sugar
• 1/3 cup packed light brown sugar
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• 1/3 cup buttermilk
• 3/4 cup chopped toasted pecans

For the Glaze:

• 6 tablespoons salted butter
• 1/4 cup milk
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 2 cups powdered sugar, sifted

Directions:

1. Preheat the oven to 350˚. Line 2 baking sheets with parchment paper. For the cookies: Put the chocolate chips in a microwave-safe bowl and microwave at 50 percent power in 15-second intervals, stirring between each, until melted and smooth. Let cool slightly.
2. Combine the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl and whisk.
3. Combine the butter, granulated sugar, and brown sugar in a large bowl and beat with a mixer on medium-high speed until smooth and light, about 2 minutes. Add the egg, vanilla, and melted chocolate and beat until well combined, about 30 seconds. With the mixer on low speed, beat in half of the flour mixture, then the buttermilk, then the remaining flour mixture until smooth. Mix in the pecans.
4. Drop heaping tablespoonfuls of dough on the baking sheets about 2 inches apart. Bake, rotating the pans halfway through, until the tops of the cookies are puffed and the edges are set, 8 to 10 minutes. (Don’t overbake; you want the centers to stay fudgy.) Let cool 5 minutes on the baking sheets, then remove to a rack set over a separate parchment-lined baking sheet.
5. For the glaze: Melt the butter in a small saucepan. Remove from the heat and whisk in the milk, cocoa powder, and vanilla until smooth. Add the powdered sugar and whisk vigorously until smooth. Spoon the glaze over the cookies, letting it drip down the sides. Let the glaze set, about 1 hour.

Ingredients:

• 2 pints mint chip ice cream, softened
• 10 mint chocolate sandwich cookies, crushed and divided
• 24 ice cream sandwiches (3.5 oz. each)
• 1 container frozen whipped topping (8 ounces), thawed

Directions:

1. Prepare a 9-by-9-inch baking pan by lining it with plastic wrap.
2. Spread 1 pint of softened mint chip ice cream in a single layer in the baking pan. Sprinkle 6 crushed mint chocolate sandwich cookies on top. Smooth the second pint of mint chip ice cream over the cookies, creating an even layer. Cover with plastic wrap and freeze until firm, approximately 2 to 3 hours.
3. Transfer the frozen ice cream from the baking pan to a sheet pan. Keep it frozen until ready to use.
4. Line the 9-by-9-inch baking pan with parchment paper.
5. Arrange half of the ice cream sandwiches in a single layer in the prepared baking pan. Top them with the mint ice cream square. Add the remaining ice cream sandwiches on top. Freeze until firm, about 1 to 2 hours.
6. Using the parchment paper as a sling, move the cake from the baking pan to a serving plate. Smooth the sides of the cake with a spatula. Spread whipped topping on top of the ice cream sandwiches. Decorate with the remaining 4 crushed sandwich cookies as desired.
7. Slice and serve immediately or freeze for up to 2 weeks.

Ingredients:

• 2 sticks salted butter, softened
• 1 cup powdered sugar
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons peppermint extract
• 3 cups all-purpose flour
• 1/2 – 1 teaspoon red food coloring
• 3 crushed candy canes (optional)

Directions:

1. In a large bowl (or using a stand mixer), beat softened butter and sugar until light and fluffy (2-3 minutes) with a hand mixer (or stand mixer with a paddle attachment) on medium speed. Mix in the egg, vanilla, and peppermint extract until well combined. Gradually add the flour, 1 cup at a time, mixing on low between each addition. Scrape the sides and bottom of the bowl as needed.
2. Take half of the dough, form it into a disc (about 1-inch thick), wrap it tightly with plastic wrap, and refrigerate for 1 hour or overnight.
3. Add red food coloring to the remaining dough in the bowl. Mix on low until the coloring is fully incorporated (add more coloring for a deeper red shade). Remove the red dough, knead it on a clean surface, form it into a disc (about 1-inch thick), wrap it with plastic, and refrigerate for 1 hour.
4. Preheat the oven to 375°F and line two baking sheets with parchment paper.
5. Unwrap both dough discs and pinch off 1/2-tablespoonful pieces of each color. Roll each piece into a 5-inch rope by rolling all white dough in one spot and all red dough in another. Place the ropes side by side, twist them, and pinch the ends together to form a candy cane shape. Repeat for all cookies.
6. Bake the cookies for 12 minutes or until lightly golden. If using crushed candy canes, sprinkle them on the cookies as soon as they come out of the oven. Allow the cookies to cool completely on the baking sheets. Store in an airtight container between sheets of parchment paper for up to 1 week at room temperature.

Ingredients:

For the Cake:

• Nonstick baking spray with flour
• 2 cups all-purpose flour
• 1 3/4 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup whole milk
• 1/2 cup vegetable oil
• 1 cup hot (not boiling) water

For the Filling:

• 1/3 cup granulated sugar
• 1/3 cup light brown sugar
• 2/3 cup evaporated milk
• 1/3 cup melted unsalted butter
• 2 egg yolks, room temperature
• 1/2 teaspoon kosher salt
• 1 1/2 cups sweetened flaked coconut (divided)
• 2/3 cup chopped pecans (plus 1/2 cup whole pecans for decoration)
• 1 teaspoon vanilla extract

For the Frosting:

• 1 cup granulated sugar
• 4 egg whites, room temperature
• 1 1/3 cups unsalted butter, softened and cubed
• 1 teaspoon vanilla extract
• 1/2 teaspoon kosher salt
• 1/2 cup unsweetened cocoa powder, sifted

Directions:

1. For the Cake:
   • Preheat the oven to 350°F. Spray two 8-inch round baking pans with nonstick baking spray with flour.
   • Whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl.
   • In a medium bowl, whisk eggs, vanilla, milk, and oil. Add the egg mixture to the flour mixture and whisk well. Add hot water and whisk until combined (batter will be thin and soupy).
   • Pour the batter into prepared pans and bake for 30 to 35 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans for 10 minutes, then remove and cool completely on a wire rack.
2. For the Filling:
   • Combine granulated and brown sugars, evaporated milk, butter, egg yolks, and salt in a medium saucepan. Whisk until smooth.
   • Cook over medium heat, whisking frequently, until the mixture boils and coats the back of a spoon (10 to 12 minutes).
   • Remove from heat, stir in 1 cup coconut, 2/3 cup chopped pecans, and vanilla. Refrigerate until completely cooled.
3. For the Frosting:
   • Whisk sugar and egg whites in a heatproof bowl of a stand mixer. Place the bowl over simmering water.
   • Cook until an instant-read thermometer reads 120° to 130° or until egg whites are foamy and no sugar granules are felt when rubbed together.
   • Place the bowl on a stand mixer, beat at medium-high speed until stiff peaks form. Add butter, one cube at a time, beating after each addition. Beat in vanilla and salt. Reduce speed, beat in cocoa powder until fully combined.
4. To Assemble:
   • Pipe a ring of buttercream on one cooled cake to act as a barrier. Spread half of the cooled filling inside the buttercream ring.
   • Place the second layer upside down on top, spread remaining buttercream around the sides, and remaining filling on top. Decorate with pecan halves and press coconut onto the sides.
   • Refrigerate or store in a cool place until ready to serve.

Ingredients:

• Nonstick baking spray
• 2 cups unsalted butter, softened
• 1 3/4 cups + 1 1/2 tablespoons granulated sugar, divided
• 6 large eggs, separated
• 1 tablespoon almond extract
• 1 teaspoon kosher salt
• 3 1/4 cups all-purpose flour
• Red and green food coloring
• 2/3 cup seedless raspberry jam, divided
• 2 cups semisweet chocolate chips

Directions:

1. Preheat the oven to 350°F with oven racks in the upper and lower thirds. Grease 3 9-by-13-inch baking pans or quarter sheet pans with nonstick baking spray and line the bottoms with parchment paper. Set aside.
2. In the bowl of a stand mixer fitted with a paddle attachment, beat butter and 1 3/4 cups sugar on medium speed until well combined (about 3 minutes). Add egg yolks one at a time, beating well after each addition. Stir in almond extract and salt. Gradually add flour with the mixer on low, beating until just combined. Set aside.
3. In a large bowl, beat egg whites with a handheld mixer on medium-high speed until foamy (about 30 seconds). Gradually add the remaining 1 1/2 tablespoons of sugar, beating until stiff peaks form (1 to 2 minutes).
4. Fold one-third of the egg whites into the batter until just combined. Fold in the remaining egg whites until smooth.
5. Divide the batter among 3 bowls. Add red food coloring to the first bowl, green to the second, and leave the third white. Fold the color into each batter.
6. Spread each batter in the prepared pans, keeping colors separate. Bake until set and dry on top (14 to 16 minutes). Cool completely in the pans (about 30 minutes).
7. Turn the green cake layer onto a parchment-lined baking sheet, peel off the parchment, and spread with 1/3 cup jam. Invert the white layer on top, spread with the remaining 1/3 cup jam, and invert the red layer on top. Cover and chill for at least 30 minutes or overnight.
8. Unwrap the cake. Melt half of the chocolate and spread it over the top. Refrigerate until set (about 30 minutes).
9. Invert the cake, melt the remaining chocolate, and spread it evenly. Create wavy patterns with a fork. Chill until set (about 30 minutes).
10. Warm a large chef’s knife under hot water and dry. Cut the cake into approximately 24 pieces, warming the knife after each slice.

Ingredients:

• 1 perfect or all-butter pie crust
• 1/2 cup salted butter, melted and cooled
• 1 1/2 cups granulated sugar
• 3 large eggs + 1 yolk
• 3 tablespoons flour
• 3/4 cup whole buttermilk, at room temperature
• 1 tablespoon fresh lemon juice
• 1 teaspoon fresh lemon zest
• 1 teaspoon vanilla extract
• Pinch of kosher salt
• 1/8 teaspoon freshly grated nutmeg (optional)
• Powdered sugar (optional, for serving)

Directions:

1. Preheat the oven to 375°F.
2. On a lightly floured surface, roll out the pie crust into a 12-inch circle. Place it in a 9-inch pie plate, folding and crimping the edges as desired. Freeze for 20 minutes. Prick the bottom with a fork 8 to 10 times.
3. Line the frozen pie crust with parchment paper and fill it with pie weights. Place on a rimmed baking sheet. Bake until the edges are dry, 10 to 12 minutes. Remove the paper with weights and bake for an additional 3 to 5 minutes until the bottom is dry and edges turn light brown. Let it cool slightly and reduce the oven temperature to 350°F.
4. Whisk together melted butter and sugar in a medium bowl. Add eggs, then flour, and whisk until combined. Mix in buttermilk, lemon juice, lemon zest, vanilla, and a pinch of salt.
5. Carefully pour the filling into the crust. Bake until the edges and center are set, 45 to 50 minutes. If needed, tent the pie with foil towards the end to prevent over-browning. Allow the pie to cool completely for about 2 hours. Sprinkle with powdered sugar if desired.

Ingredients:

• 1/2 cup salted butter, cubed
• 6 oz. semisweet chocolate, chopped
• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. kosher salt
• 1/2 cup packed light brown sugar
• 3 large eggs
• 2 tsp. vanilla extract
• 1 1/2 cups granulated sugar, divided
• 1 cup powdered sugar

Directions:

1. In a heatproof bowl, combine the butter and chopped chocolate. Place it over a saucepan with simmering water and let it melt for 3 to 4 minutes. Stir until smooth, then remove the bowl from the pan and let it cool slightly.
2. Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl to eliminate any lumps.
3. In a large bowl, combine brown sugar, eggs, vanilla, and 1/2 cup granulated sugar. Beat with a mixer on medium-high speed until light and smooth for 2 to 3 minutes. Add the melted chocolate mixture and beat until combined. With the mixer on low speed, add the flour mixture and beat until just combined. Cover the dough and refrigerate until firm, at least 2 hours and up to 4 hours.
4. Preheat the oven to 350°F. Line 2 baking sheets with parchment paper. Place the remaining 1 cup granulated sugar in a shallow bowl and the powdered sugar in a second shallow bowl. Scoop the dough into balls (about 1 tablespoon each). Roll first in the granulated sugar, then in the powdered sugar to coat completely. Place on the baking sheet, about 2 inches apart. Bake until the tops of the cookies are cracked and the edges are firm, 10 to 12 minutes. Let cool for 5 minutes on the baking sheets, then transfer to racks to cool completely.

Ingredients:

• 1 package (9 oz.) chocolate wafer cookies (e.g., Nabisco Famous Chocolate Wafers)
• 4 tbsp. melted salted butter
• 3 packages (8 oz. each) cream cheese, at room temperature
• 1 3/4 cups granulated sugar
• 1/2 tsp. kosher salt
• 3 large eggs, at room temperature
• 3/4 cup heavy cream, at room temperature
• 1 tsp. peppermint extract
• 3/4 cup semisweet chocolate chips
• Crushed candy canes or peppermints for topping

Directions:

1. Preheat the oven to 325º and wrap the bottom and sides of a 9-inch springform pan with foil. Pulse the chocolate wafer cookies in a food processor until finely ground. Add melted butter and pulse to mix. Transfer the mixture to the springform pan, press into the bottom, and 1 inch up the sides using the bottom of a measuring cup.
2. In a large bowl, beat cream cheese, sugar, and salt with a mixer until smooth. Add eggs one at a time, beating until smooth after each. Mix in 1/4 cup heavy cream and peppermint extract until smooth. Pour the cream cheese mixture into the crust and spread evenly.
3. Place the springform pan in a roasting pan and fill with enough hot water to come halfway up the sides of the springform pan. Bake until the cheesecake is set but still slightly jiggly in the center, about 1 hour. Turn off the oven, open the door, and let the cheesecake sit for 10 minutes. Transfer to a rack and let it cool until the pan is warm but not hot, about 30 minutes. Refrigerate for at least 4 hours or overnight.
4. For the topping, heat the remaining 1/2 cup heavy cream in a small saucepan. Pour it over the chocolate chips in a heatproof bowl and stir until melted. Let it cool for 5 minutes. Pour the melted chocolate in the center of the cheesecake, spread to make a 7-inch round, and sprinkle with crushed candy. Refrigerate until the chocolate is set, about 15 minutes. Remove the springform ring and slice.

Ingredients:

• For the Cake:
  • 3 1/2 cups all-purpose flour
  • 1 2/3 cups sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup whole milk, room temperature
  • 1/2 cup sour cream, room temperature
  • 1 cup unsalted butter, melted and cooled slightly
  • 1 egg + 2 egg whites, lightly beaten
  • 1 tablespoon vanilla extract
  • 2 cups cranberries, fresh or thawed from frozen
• For the Frosting:
  • 1 (8-oz.) package cream cheese, softened
  • 1 tablespoon whole milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt
  • 4 cups powdered sugar
• For the Candied Cranberries (Optional):
  • 1/2 cup granulated sugar
  • 1 1/2 cups cranberries, fresh or thawed from frozen
  • 1 cup sparkling sugar

Directions:

1. Preheat the oven to 350°F. Spray a 13-by-9-inch cake pan with cooking spray.
2. In the bowl of a stand mixer fitted with a paddle attachment, combine flour, sugar, baking powder, and salt. Add milk and sour cream, mixing on low until just combined. Slowly add melted butter, beaten egg and egg whites, and vanilla, mixing until just combined. Gently fold in the cranberries with a spatula.
3. Transfer the batter to the prepared baking pan. Bake until the edges are lightly golden and a wooden toothpick comes out clean, 30 to 35 minutes.
4. Place the pan on a wire rack and let cool completely.
5. For the Frosting: In a large mixing bowl, beat the cream cheese on medium-high speed until light and fluffy, about 1 minute. Beat in the milk, vanilla, and salt. Add the powdered sugar, 1 cup at a time, beating on low speed until combined.
6. Spread the cream cheese frosting to cover the cake and decorate with candied cranberries, if using.
7. For the Candied Cranberries: In a small pot over medium-high heat, combine granulated sugar and 1/2 cup of water. Bring the mixture to a boil and cook for 3 minutes. Remove from heat and let cool completely.
8. Add the cranberries to the cooled mixture and toss to coat. Transfer the soaked berries to a cooling rack set over a parchment-lined baking sheet. Let the cranberries sit for 1 hour, or until the simple syrup has dried slightly and become sticky on the cranberries.
9. Toss the cranberries in sparkling sugar and place back on the wire rack until ready to decorate the cake.

Ingredients:

• 3/4 cup salted butter, softened
• 1 cup granulated sugar
• 1 egg + 1 yolk, room temperature
• 1 1/2 teaspoons vanilla extract
• 2 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 3 tablespoons cocoa powder
• Finely chopped walnuts or sprinkles (optional)

Directions:

1. In the bowl of a stand mixer, combine butter and sugar. Beat on medium speed for 2 to 3 minutes, or until light and fluffy. Add egg, egg yolk, and vanilla, then mix on low until fully combined, scraping the sides of the bowl as needed.
2. Whisk together flour, baking powder, and salt in a medium bowl. Add to the butter mixture and mix on low speed until fully combined with no flour pockets.
3. Divide the dough in half, reserving half in a separate bowl. Add cocoa powder to the other half, mixing until no streaks remain in the dough.
4. Place each half of the dough on separate pieces of parchment paper and press into a 1/2-inch thick square. Put another sheet of parchment paper over the dough and roll into a 9-by-9-inch square. Chill both squares for about 30 minutes or until firm but still malleable.
5. Once chilled, remove the top parchment paper from both squares and flip the chocolate dough on top of the vanilla, lining up the edges. Remove the top parchment and trim the edges to create even sides. Roll the dough into a log, using the parchment paper as a guide. Wrap the roll in plastic wrap, twisting the ends like a candy wrapper to press the dough together firmly.
6. Refrigerate the dough for about two hours. If needed, reshape the log after 30 minutes of chilling by rolling it gently on the counter. Return the dough to the fridge to finish chilling.
7. Preheat the oven to 375º and line two sheet trays with parchment paper.
8. Once the dough is firm, unwrap the log and roll it in walnuts or sprinkles. Trim the round edges, then carefully cut the log into 24 cookies, about 1/4 inch thick, using a sharp knife. Bake 1 1/2 inches apart on the prepared trays for about 8 to 10 minutes, until the tops look dry. Let cool for 2 minutes on the sheet tray, then transfer to a wire rack to cool completely.

Ingredients:

• 1 All-Butter Pie Crust
• 1/2 cup salted butter
• 2 ounces unsweetened chocolate, chopped
• 1 1/2 cups granulated sugar
• 4 large eggs, lightly beaten
• 3 tablespoons fine yellow cornmeal
• 1 tablespoon all-purpose flour
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon kosher salt
• Powdered sugar, for dusting

Directions:

1. Preheat the oven to 375°F.
2. On a lightly floured work surface, roll the pie crust into a 12-inch circle. Transfer it to a 9-inch pie plate (no more than 1 1/4-inch deep). Tuck the edges under and crimp as desired. Freeze for 20 minutes. Prick the bottom of the crust 8 to 10 times with a fork.
3. Line the frozen pie crust with parchment paper and fill it with pie weights. Place on a rimmed baking sheet. Bake until the edges of the crust are dry, 10 to 12 minutes. Remove the paper with weights and return to the oven until the bottom of the crust is dry and edges start to turn light brown, 3 to 5 minutes. Let cool slightly. Reduce the oven temperature to 350°F.
4. In a small saucepan, melt the butter and chocolate over low heat, stirring frequently. Pour into a large bowl and whisk in the granulated sugar. Add the eggs one at a time, then whisk in the cornmeal and flour. Add the milk, vanilla, and salt, and whisk to combine.
5. Carefully pour the filling into the crust. Bake until the edges of the pie are set completely and the center is slightly wobbly, 45 to 50 minutes. Tent the pie with foil after 25 minutes if the crust looks darker than golden brown. Let the pie cool completely, about 3 hours. Top with a sprinkle of powdered sugar if desired.

Ingredients:

For the Cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1 cup salted butter (2 sticks)
• 1/2 cup unsweetened cocoa powder
• 1 cup boiling water
• 1/2 cup whole milk
• 2 teaspoons peppermint extract
• 2 large eggs

For the Frosting:

• 1 pound powdered sugar
• 1 cup salted butter (2 sticks), at room temperature
• 2 tablespoons whole milk
• 1 tablespoon vanilla extract
• 1 cup crushed candy canes or peppermint candies

Directions:

1. Preheat the oven to 350º. Line the bottom of a 13-by-18-inch rimmed baking sheet or a jelly roll pan with parchment paper.
2. For the cake: In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt. In a small saucepan over medium-low heat, melt butter and cocoa powder, whisking until smooth (about 2 minutes). Carefully add boiling water, let it bubble for a moment, then remove from heat. Add this mixture to the flour mixture and stir until smooth (about 1 minute). Allow it to cool for 5 minutes.
3. Whisk together milk, peppermint extract, and eggs in a large bowl. Stir the milk mixture into the batter until smooth. Pour the batter into the prepared pan and spread evenly. Tap the pan on the counter to remove air bubbles.
4. Bake for about 20 minutes or until a toothpick inserted into the center comes out clean and the top springs back when gently pressed.
5. For the frosting: In a large bowl, beat powdered sugar, butter, milk, and vanilla on low speed until combined (2 to 3 minutes). Increase speed to medium and beat until light and fluffy (about 2 more minutes).
6. Spread the frosting evenly over the cake and let it set for about 15 minutes. Sprinkle diagonal lines of crushed candy on the cake. For even lines, use 2 pieces of parchment paper as a stencil, moving them as you go.

Ingredients:

• 4 large eggs
• 1 cup granulated sugar
• 3/4 teaspoon kosher salt
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 2 1/4 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 3/4 cup unsalted butter, melted
• 6 tablespoons jimmie sprinkles (optional)
• Vegetable oil (for greasing)
• Powdered sugar (for dusting, optional)

Directions:

1. In a medium bowl, whisk together eggs, sugar, salt, vanilla extract, and almond extract until frothy (about 1 minute). Stir in flour and baking powder until smooth. Add melted butter and sprinkles if using.
2. Heat a pizzelle iron following the manufacturer’s instructions. Lightly grease it with oil. Cook pizzelle according to the manufacturer’s instructions. Cool completely on a wire rack. Dust with powdered sugar if desired.

Ingredients:

• 1 box dark chocolate brownie mix (20 oz, e.g., Ghirardelli Dark Chocolate)
• 1 large egg
• 1/2 cup canola oil
• 1/4 cup water
• 1 box instant chocolate pudding (5 oz)
• 3 cups whole milk
• 1 package cream cheese (8 oz), softened
• 1/4 cup granulated sugar
• 2 cups heavy cream
• 2 teaspoons vanilla extract
• 1 package chocolate sandwich cookies (14.3 oz, e.g., Oreos)
• Chocolate shavings (for garnish)

Directions:

1. Preheat the oven to 325°F. Lightly grease a 9-by-13-inch baking pan. Prepare the brownie batter according to package instructions using the egg, canola oil, and water. Spread the batter in the pan and bake until a toothpick comes out clean, 18 to 22 minutes. Let the brownies cool completely in the pan.
2. Meanwhile, prepare the pudding according to package instructions using the milk. Chill for at least 30 minutes or up to overnight.
3. In the bowl of a stand mixer fitted with a whisk attachment, beat the cream cheese and sugar on medium-high speed until smooth and fluffy, 3 to 4 minutes. Reduce the speed to medium and gradually add the heavy cream and vanilla, beating until the cream is whipped and well combined with the cream cheese, 1 to 2 minutes.
4. Fold about 1 cup of the whipped cream mixture into the pudding to lighten.
5. To assemble, cut the brownies into 20 pieces. Place the chocolate sandwich cookies in a large zip-up bag. Coarsely crush the cookies using a rolling pin.
6. Arrange half of the brownies in an even layer in a 4-quart trifle dish. Top with half of the chocolate pudding, sprinkle with half of the crushed cookie pieces, and top with half of the remaining whipped cream cheese. Repeat the layers once more. Garnish with chocolate shavings. Serve immediately or store in the refrigerator for up to 24 hours.

Ingredients:

• 1 cup salted butter, plus extra for greasing
• 4 oz. bittersweet chocolate, broken into pieces
• 1/3 cup unsweetened cocoa powder
• 2 cups sugar
• 3 large eggs
• 1 tablespoon peppermint extract
• 1 1/4 cups all-purpose flour
• 1/2 cup semisweet chocolate chips
• Crushed candy canes or peppermints (for topping)

Directions:

1. Preheat the oven to 350°F. Grease an 8-inch square baking pan. Line the pan with parchment paper, leaving some overhang on two sides, and lightly grease the parchment.
2. In a medium saucepan, melt the butter and bittersweet chocolate over medium-low heat, stirring for about 3 minutes. Remove from heat and whisk in the cocoa powder until smooth. Let it cool slightly for about 5 minutes.
3. Stir the sugar into the chocolate mixture until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the peppermint extract. Gently add the flour and stir until fully combined.
4. Pour the batter into the prepared pan and spread it evenly. Tap the pan on the counter to eliminate any air bubbles. Bake until a toothpick inserted into the center comes out clean, around 40 minutes (be cautious not to overbake). Let it cool until it’s firm enough to lift easily from the pan using the parchment paper, approximately 25 minutes. Lift it out and transfer it to a rack to cool completely.
5. Place the chocolate chips in a microwave-safe bowl and microwave at 50 percent power in 30-second intervals, stirring, until melted. Drizzle the melted chocolate over the brownies and sprinkle with crushed candy. Allow it to set before slicing.

Ingredients:

For the Cake:

• Nonstick baking spray with flour
• 1 3/4 cups granulated sugar
• 1 3/4 cups all-purpose flour
• 3/4 cup cocoa powder
• 1/2 teaspoon kosher salt
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 2 large eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1/2 cup vegetable oil
• 3/4 cup milk
• 3/4 cup hot (not boiling) water
• 1/4 cup raspberry preserves
• 2 (6-oz.) containers fresh raspberries, divided
• 2 tablespoons finely chopped roasted pistachios, optional
• Shaved chocolate curls, optional

For the Chocolate Buttercream:

• 1 1/2 cups unsalted butter
• 4 1/2 cups confectioners’ sugar
• 2/3 cup cocoa powder
• 1/3 cup heavy whipping cream
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon kosher salt

Directions:

1. For the Cake: Preheat the oven to 350°F. Line 2 8-inch round baking pans with parchment paper, then spray with nonstick baking spray with flour (or butter and flour the cake pans).
2. In a large bowl, whisk together sugar, flour, cocoa powder, salt, baking soda, and baking powder.
3. In a medium bowl, whisk together eggs, vanilla, oil, and milk. Add the egg mixture to the flour mixture and whisk well to combine. Scrape down the sides and bottom of the bowl to ensure even mixing without clumps. Add hot water and whisk well (the batter will be thin and soupy).
4. Pour the batter into the prepared pans and bake for 25 to 30 minutes or until a wooden pick inserted near the center comes out clean. Cool in the pans for 10 minutes, then remove and cool completely on a wire rack.
5. For the Buttercream: Beat the butter on medium speed in the mixing bowl of a stand mixer fitted with a paddle attachment until creamy (about 2 minutes). Add confectioners’ sugar and beat until smooth. Sift cocoa powder over the buttercream, then beat on low speed until cocoa is absorbed. Add heavy cream, vanilla extract, and salt, and beat on medium until the mixture is lightened and creamy (about 2 more minutes).
6. To assemble the cake, spread raspberry preserves over one cake layer. Spread about 1 cup of buttercream over the preserves. Scatter half of the raspberries onto the buttercream and press them gently into the cream. Place the other layer upside down on top of the buttercream and raspberries. Spread the remaining buttercream onto the sides and top of the cake.
7. Decorate the top of the cake with the remaining raspberries. Sprinkle with pistachios and shave chocolate over the top, if desired. Refrigerate or store in a cool place until serving.

Ingredients:

• 16 oz. white chocolate, chopped
• 4 drops food-grade peppermint oil
• 3/4 cup crushed candy canes or peppermint candies

Directions:

1. Line a baking sheet with a silicone baking mat or parchment paper. Place the white chocolate in a heatproof bowl over a saucepan with simmering water (ensure the bowl doesn’t touch the water). Gently melt the white chocolate, stirring occasionally, until mostly smooth, about 3 minutes. Remove from heat and stir until completely smooth. Add peppermint oil and mix.
2. Pour the melted white chocolate onto the lined baking sheet, spreading it into an even layer with an offset spatula. Sprinkle the crushed candy over the chocolate. Allow it to set at room temperature (if cool) or in the refrigerator for 1 to 2 hours.
3. Once the bark has fully hardened, break it into pieces for serving.

Ingredients:

• 1 1/2 cups Nutella
• 3 tablespoons brown sugar
• 1 egg + 1 egg yolk
• 3/4 cup all-purpose flour
• 3/4 cup chocolate chips (optional)
• Flaky sea salt, for sprinkling

Directions:

1. Preheat the oven to 350°F.
2. In the bowl of a stand mixer, beat Nutella and brown sugar on medium speed for about 2 minutes until glossy. Add the egg and yolk, beating well and scraping the sides of the bowl. Mix in the flour, ensuring no flour pockets remain by scraping the bottom of the bowl. If desired, fold in chocolate chips.
3. Place sheets of parchment paper on 2 cookie sheets. Roll the dough into 1 1/2 tablespoon balls and gently press them with the bottom of a glass. Bake until the cookie edges are set and no longer glossy, about 8 to 10 minutes. Sprinkle with flaky sea salt and allow to sit for 3 minutes before transferring to a cooling rack.