Fortunately, apples can last a long time when they are stored in a cool place.

I recommend using apples fairly soon after they have been picked for recipes where they won’t be cooked. This way they will be at their optimal crispness. When apples are stored for a long time, their peel will begin to toughen and the flesh will get softer. They are still perfect for baking though.

This year I lugged home a huge bag of Spigold apples. They are a cross between Northen Spy and Golden Delicious apples, and they have worked beautifully for apple desserts.

I made two different types of French apple tarts with my Spigolds. The first was an Apple Nougat Tart, where a sweet dough shell is filled with caramelized apples and topped with a sugared egg white and sliced almond mixture. The topping transforms in the oven to a slightly chewy crust that adds the perfect touch of sweetness and nuttiness to the apples. It’s truly delicious.

The second was a Baked Apple Tart using an almond frangipane filling. Pate a foncer dough, which is very crisp and buttery, is filled with the almond cream and then topped with fanned apple slices. As it bakes, the almond filling puffs up into the apples and whole thing is enticingly fragrant. Eating this tart reminds me of eating a luscious coffee cake.

Every year we pick apples we also make applesauce. My mom has a food mill that we use to run the cooked apple pieces through, then the applesauce is lightly sweetened with sugar and spiced with some fresh cinnamon.While we were engaging in this process I also made some caramel apples for my brother, who is a huge fan.

But now to the Apple Spice Cupcakes. The cupcakes are tender, slightly spicy, and the perfect compliment to the grated apple pieces that are dotted throughout. I made a salted caramel sauce which I used to flavor basic Italian buttercream and also drizzled over the finished cupcakes.

Happy Fall!

Apple Spice Cupcakes (The Pastry Queen Christmas by Rebecca Rather)

• 1 1/2 cups (3 sticks) unsalted butter at room temperature
• 3 cups sugar
• 2 tablespoons light molasses
• 6 large eggs
• 3 cups cake flour
• 1 1/4 teaspoons baking soda
• 1/4 teaspoon kosher salt
• 2 tablespoons ground cinnamon
• 2 teaspoons ground allspice
• 1 teaspoon ground nutmeg
• 1 teaspoon ground ginger
• 1 cup sour cream
• 3 tart baking apples, peeled and shredded (about 1 1/2 cups)
• 1 tablespoon vanilla extract
• 1 tablespoons grated fresh ginger (optional)

Preheat oven to 350 degrees F. Line muffin tins with paper liners.

Using an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a spatula then beat in the molasses. Add the eggs, one at a time, beating between each addition.

In a medium bowl, stir together the flour, baking soda, salt, and ground spices to blend.

Add the flour mixture and sour cream alternately to the batter, starting and ending with the flour mixture. After each addition, beat on low speed just to combine the ingredients. Stir in the shredded apples, vanilla, and ginger.

Spoon the batter 2/3 full into the muffin cups. Bake 20-25 minutes until the cupcakes spring back lightly when touched and a toothpick inserted in the middle comes out clean.

Salted Caramel Sauce (The Secrets of Baking by Sherry Yard)

• 1/4 cup water
• 1 cup plus 1 tablespoon sugar, divided
• 2 tablespoons light corn syrup
• 1/2 cup heavy cream, warmed to 100 degrees F
• 1/4 cup creme fraiche or sour cream
• 1/2 teaspoon fresh lemon juice
• 1/2 teaspoon kosher salt

Combine the water, 1 cup sugar, and corn syrup in a medium saucepan over high heat, being careful not to get any of the mixture on the side of the pot.  Once the mixture boils, stop stirring from this point on. The caramel will be very bubbly and be careful, because it is very hot.

Meanwhile, heat a saucepan of water and place a whisk in it.

Insert a candy thermometer into the caramel pot. When the temperature reaches 300 degrees F, lower the heat to medium, which will slow the cooking. Continue to cook to 350 degrees F.

When the caramel reaches 350 degrees F, remove the pan from the heat. It should be golden brown. Let it rest for 1 minute, or until the bubbles have subsided. Add the warm cream to the caramel. It will bubble up vigorously so be careful.

Quickly whisk the creme fraiche, 1 tablespoon sugar, lemon juice, and salt into the caramel. Cool to room temperature and store in an airtight container for up to a month. When cold, it has the consistency of peanut butter.

Personally, I think this sauce tastes better if it has had a day to rest in the refrigerator.

• 1 stick (4 ounces) cold unsalted butter, cut into 1/2 inch pieces
• 3 to 4 tablespoons cold water
• 1 1/4 cups (6 1/4 ounces) all-purpose flour
• 1 1/2 teaspoons sugar (omit for a savory crust)
• 1/4 teaspoon salt

Place the butter pieces in a bowl or on a plate and freeze for at least 20 minutes. Refrigerate the water in a small measuring cup until needed.

Place the flour, sugar, and salt in the bowl of the food processor. Process for 10 seconds to blend the ingredients. Add the frozen butter pieces and pulse 6 to 10 times (in 1-second bursts), until the butter and flour mixure looks like crushed crackers and peas.

Immediately transfer the butter-flour mixture to a large bowl. Sprinkle a tablespoon of the cold water over the mixture and “fluff” it in, then add another, and another, until 3 tablespoons have been added. Continue to fluff and stir 10-12 times. It will not be a cohesive dough at this point but a bowl of shaggy crumbs and clumps of dough. Before bringing the dough together, you need to test it for the correct moisture content. Take a handful of the mixture and squeeze firmly. Open your hand. If the clump falls apart and looks dry, remove any large, moist clumps from the bowl and then add more water, one teaspoon at a time, sprinkling it over the top of the mixture and immediately stirring or mixing it in. Test again before adding any more water. Repeat, if needed. The dough is done when it holds together (even if a few small pieces fall off). If the butter feels soft and squishy, refrigerate before continuing. If the butter is still cold and firm, continue to the next step.

Turn the dough out on a work surface and knead gently 3 to 6 times. If it won’t come together and looks very dry, return it to the bowl and add another teaspoons or two of water (one at a time), mixing in as above, and try again. Flatten the dough in a 6- or 7-inch disk, wrap in plastic or parchment paper, and refrigerate for 30 minutes.  This allows time for the dough to hydrate fully and for the butter to firm up again.

If the dough has been chilled for more than 30 minutes, you may need to let it sit 10 to 15 minutes on the counter until it is soft and malleable but still cold. Dust your work surface generously with flour and set the disk on the flour. Dust the top with flour. Roll, turning the dough, until you’ve got a 14-15 inch circle about 1/8 inch thick. If at any point the dough becomes too warm and sticky, gently fold it into quarters, unfold it on a baking sheet, and refrigerate for 15 minutes, or until butter is firm again.

Fold the dough circle into quarters, brushing off any excess flour as your fold. Put the point of the folded dough in the center of the pie pan, tart pan, or baking sheet, and unfold the dough, lifting it slightly as necessary to ease it into the crevices of the pan. Do not stretch or pull the dough, which can cause thin spots, holes, and/or shrinkage during baking. Trim the dough using kitchen scissors or a knife (carefully) so it overhangs the edge of the pan by 1 inch. Fold the overhanging dough under itself around the pan edge, then crimp or form a decorative border. Chill for 30 minutes before baking.

If you need a baked shell, bake the dough in a preheated 375 degrees F oven on the lower third rack. Be sure to line the shell with heavy duty foil, and fill with pie weights (or dry beans). Bake the shell 20-22 minutes, until foil comes away from dough easily, if it doesn’t, bake another 5-6 minutes and check again. Remove pan from oven, close oven door, and carefully lift out foil and weights from shell. Return pan to oven and continue baking the shell 20-25 minutes longer until golden brown all over. Transfer to a rack and cool completely.

The tart crust dough has a softer texture and sweeter taste. Tarts are very similar to pies, with the exception of the crust. Generally speaking, you can fill tarts and pies the same.

Tart Crust Dough (The Pastry Queen by Rebecca Rather)

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/3 cup sugar
• 2/3 cup (11 tablespoons) chilled unsalted butter
• 1 large egg, slightly beaten
• 1/4 cup chilled heavy whipping cream (more as needed)

Using a mixer fitted with a paddle attachment, mix the flour, salt, and sugar on low speed for about 30 seconds. Cut the chilled butter into 1/2 inch pieces. Add the butter to the flour mixture and combine on low speed abuot 1 to 1 1/2 minutes, until the mixture looks crumbly, with bits of dough the size of peas.

Whisk the egg with the cream and add to the flour mixture, mixing on low speed until the dough is just combined. Continue mixing for 10 seconds longer. If the dough is too dry to form a ball, add more cream, 1 tablespoon at a time. Gently mold the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

Roll the dough out to a 1/8 inch thickness on a generously floured flat surface. Fold it over the rolling pin and gently transfer the dough to a 10 inch tart pan. Press it lightly into place. It is now ready to for you to fill and bake it.

• 2/3 cup chopped best-quality semisweet or bittersweet chocolate
• 2 cups milk
• 1/2 heavy whipping cream
• 1 teaspoon confectioner’s sugar
• Unsweetened cocoa powder or ground cinnamon, to serve

Heat the chocolate and milk in a saucepan over medium heat, stirring constantly with a wooden spoon so it doesn’t burn (chocolate burns easily). Bring it just to below boiling point, when bubbles form along the edges and steam rises. Whisk with a wire whisk to make sure it is completely smooth.

Meanwhile, whisk together the cream and confectioner’s sugar until quite thick but not stiff- just dense enough to sit on top of the hot chocolate.

Pour the hot chocolate into cups and gently spoon the cream over the top, dropping it first on the back of a spoon and letting it slide onto the top of the chocolate. Sieve a tiny amount of cocoa powder or cinnamon over the top and serve at once. This can be drunk as it is so that the chocolate streams through the cream, or the cream can be stirred through first.

Yield: 2 servings

Tart Crust:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/3 cup sugar
• 2/3 cup (11 tablespoons) chilled unsalted butter
• 1 large egg, slightly beaten
• 1/4 cup chilled heavy whipping cream (more as needed)

Using a mixer fitted with a paddle attachment, mix the flour, salt, and sugar on low speed for about 30 seconds. Cut the chilled butter into 1/2 inch pieces. Add the butter to the flour mixture and combine on low speed abuot 1 to 1 1/2 minutes, until the mixture looks crumbly, with bits of dough the size of peas.

Whisk the egg with the cream and add to the flour mixture, mixing on low speed until the dough is just combined. Continue mixing for 10 seconds longer. If the dough is too dry to form a ball, add more cream, 1 tablespoon at a time. Gently mold the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

Roll the dough out to a 1/8 inch thickness on a generously floured flat surface. Fold it over the rolling pin and gently transfer the dough to a 10 inch tart pan. Press it lightly into place. It is now ready to for you to fill and bake it.

Pumpkin Filling:

• 1 (15-ounce) can pure pumpkin
• 3 large eggs
• 1/2 cup granulated sugar
• 1/4 cup firmly packed dark brown sugar
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1 tablespoon all-purpose flour
• 1/2 cup heavy whipping cream
• 1/4 cup bourbon (optional)

Streusel Topping:

• 3/4 cup all-purpose flour
• 1/3 cup granulated sugar
• 1/3 cup firmly packed dark brown sugar
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup (1 stick) chilled unsalted butter

Line a 10-inch tart pan with the tart dough. Preheat the oven to 350 degrees F. To make the filling, spoon the pumpkin into a large bowl. Whisk in the eggs, one at a time, the sugars, the salt, cinnamon, ginger, cloves, and flour; whisk vigorously about 30 seconds. Whisk in the cream and bourbon.

To make the topping, combine the flour, both sugars, the cinnamon, and salt in the bowl of a food processor fitted with a metal blade. Cut the butter into small cubes and add to the flour mixture. Pulse 3-5 times, until the mixture is crumbly.

Pour the pumpkin mixture into the prepared tart crust. Spoon the streusel topping evenly over the pumpkin mixture. Don’t worry, it won’t fall to the bottom. Bake for 45-50 minutes, until the filling is set. Let the tart cool at least 1 hour before serving. Serve warm or at room temperature.

Yield: 8-10 servings.

• 1 recipe Master Ganache (recipe follows)
• 2 cups whole milk
• 1/2 cup cream
• 2 tablespoons unsweetened cocoa powder
• 1/2 teaspoon Tia Maria or vanilla extract

Bring the milk and cream to a boil in a small saucepan over medium heat. Add the cocoa powder and whisk to dissolve. Remove from the heat and add the ganache. Let sit for 1 minute, then stir until well combined, about 4 minutes. Stir in the Tia Maria or vanilla.

Serve the hot chocolate right away as is or store it covered in the refrigerator for up to 2 weeks. It can be reheated easily on the stovetop or in the microwave. If you wish, top it with whipped cream and chocolate shavings.

Master Ganache:

• 8 ounces bittersweet chocolate
• 1 cup heavy cream

Using a serrated knife, finely chop the chocolate into 1/4-inch pieces, since big pieces will not melt. Place the chocolate in a medium heatproof bowl. Bring the cream to a boil in a small saucepan over medium heat.

Immediately pour the boiling cream over the chopped chocolate. Tap the bowl on the counter to settle the chocolate into the cream, then let it sit for 1 minute. Using a rubber spatula, slowly stir in a circular motion, starting from the center of the bowl and working out to the sides. Stir until all the chocolate is melted, about 2 minutes.

Let the ganache sit at room temperature until it cools to a thicker consistency, like soft fudge. It can also be covered and stored in the refrigerator for up to 2 weeks.

Yield: 2 cups

• 1/3 cup hazelnuts, toasted
• 2 tablespoons unsweetened Dutch-processed cocoa powder
• 2 1/2  cups all-purpose flour
• 1/8 teaspoon salt
• 1 cup unsalted butter, room temperature
• 3/4 cup granulated white sugar
• 1 large egg
• 1 1/2 teaspoons vanilla
• 1 1/2 teaspoons orange zest (1 medium orange)

Preheat oven to 350 degrees F and place rack in center of oven. Bake hazelnuts for 15 minutes or until skins start to blister. Remove from the oven and wrap in a clean towel so the nuts can “steam” for 5 minutes. Rub the towel briskly in a back and forth motion to remove the skins from the hazelnuts. Set aside to cool. When cool, place the hazelnuts in a food processor along with the cocoa powder and process until the hazelnuts are finely ground. Set aside.

In a small bowl whisk together the flour and salt. Set aside.

In a bowl of an electric mixer (or using a hand mixer), beat the butter and sugar until light and fluffy (about 2-3 minutes). Add the egg, vanilla, and orange zest and beat until well blended. Add the flour mixture and beat just until incorporated.

Divide the dough in half and place one half of the dough back into the bowl of your electric mixer. Add the cocoa and hazelnut mixture to the dough and beat until incorporated. Set aside.

Lay out two large sheets of parchment paper (about 10 x 12 inches) and on one sheet of parchment roll out the white dough into a 6 1/2 inch by 10 inch rectangle, making sure both sides of the dough are smooth. If the dough is too sticky, put in the freezer for a few minutes or place another sheet of parchment paper on top to sandwich the dough as you roll. Wrap the dough and place on a baking sheet in the freezer for about 15 minutes or until the dough is firm.

Meanwhile, take the chocolate dough and remove 1/2 cup (used later for wrapping the checkerboard log) and cover with plastic wrap. Set aside. On the second sheet of parchment paper, roll out the remaining dough into a 6 1/2 by 10 1/2 inch rectangle, making sure both sides of the dough are smooth. Wrap the dough and place on a baking sheet in the freezer for about 15 minutes or until dough is firm.

When both the white and chocolate dough are firm, remove from the freezer and lay the white dough on a cutting board, removing any wrapping. I found it was easier to work with the dough if I put a piece of parchment paper over the cutting board. Lightly brush the top of the white dough with a little water (this helps the layers to stick together). Remove the parchment paper from the chocolate dough and place it evenly on top of the white dough. Trim the edges of the two doughs so the rectangle now measures 6 inches by 10 inches (Take the chocolate dough trimmings and add to the 1/2 cup reserved chocolate dough).

Lengthwise cut the rectangle into thirds (Three 2 inch by 10 inch strips). Place one strip on a piece of plastic wrap. Brush the top of the dough with water and place the second strip on top of the first (alternate colors so you have a black, white, black pattern). Brush the top of the second layer with water and stack the third layer. Press down lightly on top of the dough and then wrap and freeze for 15 minutes, or until firm.

When firm, remove from freezer and unwrap, placing the dough on a cutting board. Using a sharp long knife, cut the layers lengthwise into 1/2-inch wide and 10 inch long strips (You will end up with 4 strips). Stack the layers, turning every other strip so top faces down and bottom faces up, to produce the checkerboard effect. Rewrap the stack and place in freezer again to firm up.

Meanwhile, take the reserved chocolate dough trimmings and 1/2 cup and roll out on a piece of parchment paper into approximately 9 1/2-inch x 10 1/2-inch rectangle, making sure the dough is smooth. Cover and refrigerate until slightly firm.

Remove the stack of checkerboard dough from freezer and place in center of chocolate dough. Wrap the chocolate dough around the checkerboard layers until you have a smoothsurface that encloses the checkerboard design. Wrap in plastic and freeze until firm. The dough can be frozen for up to a month.

Preheat the oven to 350 degrees F and place rack in center of oven. Line a baking sheet with parchment paper. Remove dough from the freezer and place on a cutting board. With a sharp knife, cut the block of dough into 1/4-inch thick slices. Place on prepared baking sheet, about 1 inch apart, and bake from 5-7 minutes or until cookies just start to brown around the edges. The edges will also feel firm. Remove from oven and place on wire rack to cool.

Baked cookies can be stored in an airtight container for up to one week.

Yield: About 3 dozen

• 4 eggs
• 1 3/4 cups granulated sugar
• 4 ounces unsweetened chocolate, melted and cooled slightly
• 1/2 cup canola oil
• 2 teaspoons baking powder
• 2 teaspoons vanilla
• 2 cups all-purpose flour
• 2/3 cup powdered sugar

In a large bowl, combine eggs, granulated sugar, melted chocolate, oil, baking powder, and vanilla. Using the paddle attachment of an electric mixer, beat on medium speed until combined, scraping bowl occasionally. Gradually beat in the flour until combined. Cover and chill for 2 to 24 hours, or until dough is easy to handle.

Preheat oven to 375 degrees F. Lightly grease a large cookie sheet and set aside. Place powdered sugar in a small bowl. Shape dough into 1-inch balls (this can be done easily and efficiently with a mini dough scooper). Roll the balls in powdered sugar and place 1-inch apart on prepared baking sheet.

Bake cookies for 8-10 minutes or until edges are set and tops are dry. Do not overbake. Transfer cookies to a cooling rack, where they will deflate slightly.

To store, layer cookies between sheets of waxed paper covered in an airtight container for up to 3 days or freezer for up to 3 months.

Yield: 36 cookies

Cake:

• 1 cup (2 sticks) unsalted butter
• 12 ounces premium-quality bittersweet chocolate, chopped into small pieces
• 6 large eggs
• 1 cup sugar
• 1 tablespoon vanilla extract
• 2 tablespoons dark rum, such as Myer’s, or the liqueur of your choice, such as Kahlua or Grand Marnier (optional)

Milk Chocolate Mousse

• 1/4 cup unsalted butter
• 10 ounces premium-quality milk chocolate
• 3 large eggs, separated
• 3 tablespoons sugar
• 1 tablespoon vanilla extract
• 1 cup chilled heavy whipping cream

Dark Chocolate Glaze

• 4 ounces premium-quality bittersweet chocolate, chopped into small pieces
• 1/4 cup light corn syrup
• 1/2 cup heavy whipping cream
• 1 1/2 teaspoons vanilla extract

To make the cake: Preheat the oven to 350 degrees F. Line the bottom of a 9-inch cake pan with a parchment paper round and coat evenly with cooking spray. Melt the butter and chocolate in a metal bowl set over a medium saucepan with 2 inches of simmering water. Stir until smooth. Remove the bowl from over the saucepan. Whisk the eggs and sugar in a large bowl. Whisk the chocolate mixture into the egg mixture until well combined. Stir in the vanilla and rum.

Pour the mixture into the prepared pan and place it in a larger roasting or baking pan. Fill the larger pan with enough hot water to come about 2/3 of the way up the sides of the cake pan. Bake for 35-40 minutes. The cake is done when it is firm to the touch. It will rise while baking and settle down to its original size when removed from the oven. Cool the cake completely in the pan on the rack.

To make the mousse: melt the butter and milk chocolate in a metal bowl set over a saucepan of simmering water. Set the chocolate mixture aside to cool. Using a mixer or whisk, beat the egg yolks and sugar until smooth. Stir in the vanilla. Combine the egg yolk mixture with the chocolate mixture. In a clean bowl, beat the egg whites on high speed using a mixer fitted with a whisk attachment until shiny, stiff peaks form. Fold the egg whites into the chocolate mixture, one-third at a time, using a large rubber spatula. Using a mixer fitted with a whisk attachment, whip the cream on high speed just until soft peaks start to form. If you beat the cream more, the mousse will get lumpy. Gently fold the whipped cream into the chocolate mixture.

Spread the mousse over the cooled cake, filling the pan to the top. Wrap with plastic wrap or aluminum foil and freeze at least 6 hours and preferably overnight.

At this point the cake can be kept in the freezer for up to three weeks.

To make the glaze: Place the chocolate in a medium mixing bowl. Combine the corn syrup, cream, and vanilla in a saucepan; bring to a boil. Immediately pour the cream mixture over the chopped chocolate and whisk until smooth. Keep the glaze at room temperature to ensure that it will pour. If the glaze is too thick, add more cream.

To assemble the dessert, remove the cake from the freezer. Dip the bottom of the pan in hot water to loosen, then invert it onto a plate, so that the mousse is on top. Pour the glaze over the mousse, making sure it covers the sides. Let the glaze set at least 1 hour. Freeze until ready to serve. The dessert is best when removed from the freezer just a few minutes before cutting. If left at room temperature, it will begin to melt.

Yield 14 to 16 servings

Hunter Smith is an incredible chef and one of my very best friends. These days he is a personal chef, but we used to work together, and I was always in awe at his culinary artistry. I find him so inspiring.

For the special meal, Hunter and I created a custom menu that we prepared at my place. It was so fun to stay in, relax, hang with my parents, and eat far better than at any other restaurant in Vail. They loved sitting at the counter and watching us cook.

Photo (Below): Chef Hunter Smith’s Wagyu beef creation

Photo (Below): The happy diners

When I used to live back home, I would make a pistachio pastry that my parents adored. It consisted of rounds of dacquoise, a chewy nutty meringue, layered with luscious pistachio pastry cream. It was rich and light at the same time. Deliciousness!

Flipping through The Seven Sins of Chocolate, by Laurent Schott,  a gorgeous cookbook given to me by one of my former chefs and good friend (and also soon to be famous!), Rahm Fama, I came across a chocolate pistachio dessert that sparked my interest. I wanted to make a variation of it as a treat to my parents.

The mousse cakes consist of three layers: a chocolate-brownie, rich pistachio cream, and light chocolate mousse. Then the little cakes are doused in a shiny chocolate glaze. I plated them with a raspberry coulis and scooped a quenelle of pistachio ice cream on the side. I rarely eat dessert, because I taste bites of it all day, but this was one I nearly finished. It’s pretty good!

The other plus? It works at high-altitude. No adjustments necessary. Rather than make the single 6-inch cake, I used 3-inch cake ring molds to create four individual mousse cakes. It’s always fun to get your very own dessert.

Photo (below): Garnishing the Chocolate Pistachio Mousse Cakes with finely chopped pistachios.

Chocolate-Brownie Cake Layer

• 1 oz bittersweet chocolate, chopped
• 4 tablespoons unsalted butter, room temperature
• 1 large egg
• 2 tablespoons granulated sugar
• 2 tablespoons light brown sugar
• 1/4 cup all-purpose flour

Preheat oven to 350 degrees F. Melt the chocolate and butter in a pan over low heat. Remove from heat, and whisk in the egg and sugars. Stir in the flour. Divide among 4 buttered 3-inch ring molds, or a buttered 6-inch cake pan with a removable bottom. Bake until the cake is almost set, slightly puffed, and just a small dark circle remains inthe center. Taking the cake out at this point ensures you have a fudgy, moist brownie layer. Slightly underbaked brownies are always superior in taste and texture.

Pistachio Cream

• 1 teaspoon powdered gelatin
• 1 tablespoon water
• 4 large egg yolks
• 1/4 cup granulated sugar
• 1 cup heavy cream
• 1/4 cup pistachio paste

Sprinkle the gelatin over the water in a small bowl and let stand 5 minutes. Whisk the yolks and sugar in a bowl until the mixture is light yellow and slightly thickened. Bring the cream to a simmer in a saucepan and whisk into the yolk mixture. Return the mixture to the saucepan, and stir over low heat til it thickens and coats the back of a wooden spoon. Whisk in the pistachio paste. Strain through a wire sieve into a clean bowl.

Chocolate Mousse

• 3 tablespoons sugar
• 2 tablespoons water
• 3 large egg yolks
• 4 oz bittersweet chocolate, melted and cooled to tepid
• 3/4 cup heavy cream

Bring the sugar and water to a full boil. Beating the yolks with an electric mixer, pour the hot syrup into the yolks, until the yolks have doubled in volume and are cool. Using clean beaters, whip the cream to soft peaks. Whisk one-third of the whipped cream into the tepid chocolate. Then, using a rubber spatula, fold in the yolk mixture, then the remaining cream.

Chocolate Icing

• 1 1/2 teaspoons powdered gelatin
• 1/4 cup plus 1 tablespoon water
• 1 cup sugar
• 3/4 cup good quality cocoa powder
• 3/4 cup heavy cream

Sprinkle the gelatin over 1 tablespoon of water in a small bowl, and let stand 5 minutes. Meanwhile, bring sugar, cocoa, heavy cream, and remaining 1/4 cup water to a boil in saucepan, stirring constantly. Reduce the heat to medium-low and cook until slightly reduced, about 5 minutes. Remove from heat and stir in the soaked gelatin, making sure it is fully dissolved. Pour into a bowl and let stand until the icing is tepid, but still fluid. If it is too warm when you glaze, it will melt the mousse. Makes about 1 1/2 cups.

Raspberry Coulis

• 1 bag frozen raspberries
• Sugar and lemon juice to taste

In a blender, combine the raspberries with a little sugar and lemon juice. Puree, then taste to see if any additional sugar or lemon juice is needed to brighten or sweeten the flavor of the berries. Strain to remove the seeds.

Assembly:

• Once the cakes have cooled, leave them in the ring molds and top with the pistachio cream.
• Allow the pistachio cream to set slightly, either by refrigerating or freezing it.
• Cover to the top of the mold with the chocolate mousse. You will want to do this step shortly after you make the mousse so that it doesn’t set. Use a knife to smooth the top. You will have some extra mousse leftover.
• Freeze the cakes until the mousse is firm.
• Arrange the mousse cakes over a wire rack placed on top of a sheet pan. Ladle the tepid chocolate icing over each mousse cake, running an offset spatula across the tops once to smooth and evenly distribute the icing. Refrigerate or freeze the cakes to set the icing, then let them temper in the refrigerator before you eat them so that the components are not still frozen.
• Spoon the raspberry coulis across a plate. Top with an assembled mousse cake, and serve with pistachio ice cream, if desired.

Photo (below): Cooking a custom meal for my parents in the kitchen with chef Hunter Smith

• 3 1/2 cups all-purpose flour
• 1 1/2 cups unsweetened cocoa powder
• 1 teaspoon salt
• 1 tablespoon baking soda
• 1 teaspoon baking powder
• 1 cup (2 sticks) butter, softened
• 2 cups granulated sugar
• 2 large eggs
• 2 cups buttermilk
• 2 teaspoons vanilla

Marshmallow Filling (from The Pastry Queen Christmas by Rebecca Rather)

• 2 large egg whites
• 1 1/2 cups granulated sugar
• 1/3 cup cold water
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon kosher salt
• 1/2 cup mini marshmallows
• 1 teaspoon vanilla extract

To make the whoopie pies: preheat the oven to 400 F. In a large bowl, sift together the flour, cocoa, salt, baking soda, and baking powder. In another large bowl, cream the butter and sugar until light and fluffy. Add the eggs, buttermilk, and vanilla; beat until well-combined. Gradually add the dry ingredients, mixing after each addition until combined. Drop batter by heaping tablespoons, about 3 inches apart, on parchment lined baking sheets. Bake about 10-12 minutes or until the tops spring back to the touch. Let cool slightly before removing to a cooling rack. Let cool completely before filling.

To make the marshmallow filling: whisk the egg whites, sugar, water, cream of tartar, and salt in a large, stainless steel bowl until thoroughly combined. Place the bowl over a saucepan filled with 2 inches of simmering water. Using a hand beater or handheld electric mixer, continue beating the egg white mixture for 4 minutes. The mixture should be hot. Add the mini marshmallows in 2 increments while continuing to beat. Wait until the first batch of marshmallows has melted before adding the second. Continue beating for 2 to 3 minutes more, until stiff peaks form. Remove from the heat, stir in the vanilla, and continue beating until the frosting is thick enough to pipe.

To assemble pies: for a neater look, fill a plastic pastry bag with marshmallow filling and use a large round tip tip to pipe circles of filling on the whoopie pie. You can also spread the filling on the pies with a spatula or butter knife, although it will be a little more messy.  Top with another whoopie pie to make a sandwich and press down lightly.

For photos and comments check out the link above.

Meringue Mushrooms:

• 1 large egg white, room temperature
• Pinch of cream of tartar
• 1/4 cup sugar

Cake:

• 1/4 cup water
• 2 tablespoons unsalted butter
• 1 tablespoon plus 1/4 cup plus 1/3 cup sugar
• 1/2 teaspoon salt
• 1/3 cup cocoa powder
• 6 large eggs, separated
• 1 teaspoon vanilla
• 2 tablespoons flour
• 1/2 teaspoon cream of tartar

Filling:

• 1 cup whipping cream
• 2 tablespoons sugar
• 1 tablespoon cocoa powder

Ganache Frosting:

• 10 ounces bittersweet chocolate
• 1 cup whipping cream
• 2 tablespoons unsalted butter, softened and cut into 4 pieces
• Confectioner’s sugar for garnish

Preheat the oven to 200 degrees F. Line a baking sheet with parchment paper.

To make the meringue mushrooms: In the bowl of an electric mixer, whip the egg white until foamy. Add the cream of tartar and beat until medium-stiff peaks form. With the motor running, slowly add in the sugar and beat until stiff peaks form (If you dip a spoon in and lift out, the meringue will stand straight up).

Using a pastry bag fitted with a round tip, pipe mushroom caps and stems onto the parchment. Make your stems and caps a variety of sizes. For caps, pipe mounded disks. Using your finger dipped in water, you can smooth out any piping lines across the caps. For stems, pipe columns straight up. Lengths of 1/4 to 1 inch provide a nice variety. Remember, they’re mushrooms-they look more realistic being imperfect! If you hate your work, you can always scoop it off the parchment back into the pastry bag and pipe again. This makes a fairly generous amount of meringue to work with, so don’t fret too much.

Bake the meringues for 2 hours. Turn off the oven and let them sit inside until the oven is completely cool. Gently lift the pieces from the parchment and store in an airtight container until you’re ready to decorate the cake. The meringues can be prepared up to three days ahead.

To make more realistic looking fungi, I brushed the bottoms of the caps with melted chocolate and let it almost set, then brushed melted white chocolate over the chocolate. Next I took a toothpick and ran it through the chocolates to create those “gills” that mushrooms have. Let the design cool and set.

For a truly dedicated mushroom-decorator, add some cocoa powder with the cream of tartar when making the meringue. Your mushrooms will be more of a gray tone, and not pure white.

When assembling mushrooms, it’s easiest to take a small paring knife and carve a small circle in the bottom of the cap for the stem to insert into.

To make the cake: Combine the water, butter, 1 tablespoon sugar, and salt in a small saucepan. Bring to a gentle boil over medium heat. Whisk in the cocoa powder until smooth. Set aside to cool to room temperature.

Preheat the over to 375 degrees F. Butter a 12 x 17-inch jelly roll pan. Line with parchment paper. Butter the parchment paper and then dust with flour.

In a large bowl of an electric mixer, beat the egg yolks on medium speed for 1 minute. With the motor running, add 1/4 cup sugar and continue to beat until mixture is double in volume, thick, and light yellow. Beat in the cooled cocoa mixture and vanilla. Scrape down the sides and continue to beat for another minute. Transfer the batter to a large bowl mixing bowl. Sift the flour over the batter and fold in gently. Set aside.

In a clean mixing bowl with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form. With the motor running, gradually add the remaining 1/3 cup sugar and continue to beat until stiff peaks form. Using a large spatula, gently fold into chocolate batter by thirds. Spread the batter onto the prepared pan. Bake for 10-12 minutes, until the cake springs back gently when pressed. Remove the pan from the oven, cover with a clean damp kichen towel, and cool on a wire rack.

To make the filling: Combine the whipping cream, sugar, and cocoa powder in the mixing bowl of an electric mixer. Using the whisk attachment, whip the cream until medium-stiff peaks form. Scrape down the sides before the cream starts to thicken.

Lifting by the parchment paper, slide the cake out of the pan and onto a work surface. Spread the filling over the cake. It helps to use an offset spatula to get a flat surface. Turn so the long side faces you. Using the parchment to help, loosely roll the cake away from you. Don’t try to make too tight a roll or the cake will crack and the “log” will be too thin. Cut approximately 2 inches of the cake off each end, cutting on the diagonal. Set aside to make “knots”. Refrigerate the cake while you make the ganache frosting.

To make the ganache frosting: Coarsely chop the chocolate (no piece should be larger than 1/4-inch). Place in a large mixing bowl.

Heat the cream until it barely simmers. Whisk it into the chopped chocolate and continue to whisk until all the chocolate is melted and no lumps remain. Set aside to cool slightly for 5 minutes. Whisk in the butter. Set the ganache aside to cool and reach a spreadable consistency, 1 to 4 hours, depending on your kitchen temperature. Stir every 20 to 30 minutes as it cools.

To assemble the cake: Position the cake on the platter on which you intend to serve it. Sometimes a cutting board is just the trick if you don’t have a large enough platter. I covered mine with parchment paper to make a white surface for the log. Have your small “stump” pieces ready. Spread chocolate ganache over the cut end of each and attach to the log in whatever pattern suits you. Gently frost the seam where the stumps attach to the cake. Refrigerate the cake for 10 to 15 minutes to solidify the ganache.

Reserve about 2 tablespoons of ganache for the mushrooms. Generously frost the rest of the cake, covering all seams and exposed cake. If you desire, you may leave the ends of the log exposed. Once the cake is completely frosted, you can use a knife or a fork to make swirls on the end of each stump and down the length of the log.  Refrigerate until ready to serve but let sit at room temperature for 20 minutes before eating for best taste. Can be made 1 day ahead.

Just before serving, sift confectioner’s sugar over the top of the cake to simulate snow (If this is done too early, the sugar will become moist and fade into the surface of the cake). Use bits of ganache (or melted chocolate) to attach mushroom stems to mushroom caps, if necessary, and to stick them on the cake. Dust the mushrooms with cocoa powder, if desired. Position the mushrooms on top of and around the cake.

You can also sugar cranberries and rosemary sprigs, using powdered egg whites that have been reconstituted (they are pasteurized so they are safe for everyone to eat). Brush the rosemary and cranberries with the egg white, then roll or sprinkle with extra-fine sugar. Let it sit a few minutes to harden. Position the sprigs and berries around the log. Don’t tuck them too far under the cake however, as the rosemary may infuse its flavor into the cake where it’s touching.

Yield: 14 servings

• 1/4 cup (2 ounces) red food coloring
• 3 1/2 tablespoons high-quality unsweetened cocoa powder
• 1 cup (2 sticks) unsalted butter at room temperature
• 1 3/4 cups sugar
• 2 large eggs
• 2 cups cake flour
• 1 1/2 cups all-purpose flour
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 2 teaspoons vanilla extract
• 1 cup buttermilk
• 1 cup sour cream
• 1 tablespoon distilled white vinegar

Preheat the oven to 350 degrees F. Fill muffin cups (approximately 2 1/2 dozen) with paper liners.

In a small bowl, stir the red food coloring and cocoa powder together to make a smooth paste. Set aside. using an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy, about 2 minutes.

Add the eggs, one at a time, beating after each addition, then add the cocoa paste while continuing to beat. Reduce the mixer speed to medium, and beat the batter for about 4 minutes. In a medium bowl, sift together the cake flour, all-purpose flour, salt, and baking soda. Stir the vanilla into the buttermilk (this can be done in the measuring cup).

Add the flour mixture in three increments, starting and ending with the flour. Beat on medium speed just until the ingredients are combined. Add the sour cream and vinegar and beat on low speed until combined.

Fill the muffin cups three-fourths full with batter. Bake for 18 minutes or so, just until the cupcakes feel firm to the touch and a toothpick inserted in the center comes out clean. Do not overbake, or the cupcakes will dry out. Remove from the oven and let cool in the pans for 5 minutes, then unmold onto a wire rack and let cool completely before frosting.

Yield: Approximately 2 1/2 dozen standard cupcakes

Mascarpone Cream Cheese Frosting (The Pastry Queen Christmas by Rebecca Rather)

• 1 cup (2 sticks) unsalted butter at room temperature
• 1 cup (8 ounces) cream cheese at room temperature
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• Pinch of kosher salt
• 1 cup (8 ounces) mascarpone (Italian cream cheese, available at most grocery stores)
• 1 teaspoon vanilla or mint extract

In a bowl of an electric mixer fitted with the paddle attachment, beat the butter, cream cheese, and powdered sugar on medium-high speed until light and fluffy. Beat in the mascarpone on very low speed until just combined (Be careful, once you add the mascarpone, excessive beating can make the frosting curdle). Stir in the vanilla or mint extract.

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup sugar
• 2 large egg yolks, at room temperature
• 2 teaspoons vanilla extract

In a small bowl, sift together the flour, baking powder, and salt. Set aside. In a large bowl, cream the butter and sugar until smooth, about 2 minutes. Add the egg yolks and vanilla and beat well.

Add the dry ingredients, in three parts, and mix until just combined. Shape the dough into three flat disks, wrap each disk tightly with plastic wrap, and refrigerate for 30 minutes.

Working with one disk at a time, roll out the dough on a lightly floured surface to 1/4-inch thickness. Using a 2 1/2-inch fluted cutter, cut out the cookies and place on baking sheets lined with waxed paper. Place the baking sheets in the refrigerator and chill for an additional 15 minutes. Meanwhile, preheat the oven to 375 degrees F and grease two baking sheets.

Remove the cookies from the refrigerator and arrange on the greased baking sheets, 2 inches apart. Bake for 9-11 minutes, until lightly golden around the edges. Cool the cookies on the sheets for 5 minutes, then remove to a wire rack to cool completely.

If you choose to decorate these cookies, I recommend the powdered sugar icing I also use for Cut-Out Shortbread Cookies.

Yield: About 3 dozen cookies

• 1/2 cup butter, softened
• 1 cup packed brown sugar
• 2/3 cup unsweetened cocoa powder
• 1 tablespoon instant coffee crystals
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 2 egg whites
• 1 1/2 cups all-purpose flour
• 1/3 cup granulated sugar
• 2 tablespoons unsweetened cocoa powder

In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds using the paddle attachment. Add brown sugar,  the 2/3 cup cocoa powder, the coffee crystals, baking soda, and cinnamon. Beat until combined, scraping bowl occasionally. Beat in egg whites until combined, then add the flour. Cover and chill about 1 hour until the dough is easy to handle.

Preheat oven to 350 degrees F. In a small bowl, combine granulated sugar and the 2 tablespoons cocoa powder. Shape dough into 1 1/4 inch balls, then roll balls in sugar mixture to coat (reserve any remaining sugar mixture). Place balls 2 inches apart on ungreased cookie sheets.

Bake in a preheated oven for 8 to 10 minutes or until edges are firm. Transfer cookies to a wire rack; let cool. Sprinkle cookies with any remaining sugar mixture.

Yield: About 42 cookies. To store: Layer cookies in an airtight container; cover. Store at room temperature for up to 3 days or freeze up to 3 months.

• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 2/3 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1 cup whole milk (2% is fine too)
• 2 tablespoons corn oil
• 4 tablespoons unsalted butter, melted
• 1 tablespoon grated orange zest (preferably organic)
• 1 tablespoon fresh orange juice
• 1 cup fresh cranberries, chopped

Preheat the oven to 400 degrees F. Line a standared 12-cup muffin pan with paper liners or butter lightly. In a large bowl, combine the flour, cornmeal, sugar, baking powder, and salt and whisk to mix well. In another bowl, combine the eggs, milk, corn oil, melted butter, orange zest, and orange juice and whisk to mix well. Gently mix in the cranberries. Pour the cranberry mixture into the flour mixture and stir just until the ingredients combine in a lumpy batter. Do not overmix. Spoon the batter into the prepared muffin cups, filling just to the rims. If desired, sprinkle muffin tops with sugar.

Bake until edges are golden brown, the center is set, and a toothpick inserted into the center of the muffin comes out clean, 18-20 minutes. Transfer the pan to a wire rack and let cool for about 5 minutes.

Turn the muffins out of the pan and serve hot or warm.

Yield: 12 muffins

• 2 cups (4 sticks) unsalted butter, at room temperature
• 1 1/2 cups powdered sugar
• 2 tablespoons vanilla extract
• 4 cups all-purpose flour
• 2 teaspoons baking powder

Powdered Sugar Icing

• 2 cups powedered sugar, sifted
• 1/4 cup milk
• 1 teaspoon vanilla or almond extract

In a large bowl fitted with a paddle attachment, beat the butter and sugar on medium-high speed until fluffy. Add the vanilla and beat until combined. In a separate bowl, sift together the flour and baking powder. Add the flour mixture slowly to the butter mixture, stirring on low speed. Stop beating as soon as the flour mixture is completely incorporated (overbeating will produce a tough cookie).

Form the dough into a ball, cover in plastic wrap and refrigerate for 30 minutes before rolling it out. When ready, preheat oven to 350 degrees F. On a flat, smooth floured surface, roll the chilled dough out to 1/4 inch thickness. Cut out the cookies with chosen cookie cutter(s). Use a spatula to transfer the cookies to a greased baking sheet. Bake the cookies for 10 to 12 minutes, until light brown around the edges. Cool the cookies for 10 minutes on the baking sheet, then remove with a spatula and cool compleely on racks before icing.

To make the icing, whisk together the powdered sugar, milk, extract, and food coloring.

For a quicker way to ice the cookies, dip them face down in the icing and set the cookies, icing side up, on parchment paper. Let the icing harden before continuing to decorate.

Yield: Depending on the size of the cookies, the yield will vary. This recipe makes approximately 20 four inch cookies.

Espresso Ice Cream (from Barefoot Contessa Family Style by Ina Garten)

• 3 cups half & half
• 6 extra-large egg yolks
• 2/3 cup sugar
• Pinch salt
• 2 1/2 tablespoons espresso/finely ground coffee beans
• 1 tablespoon Kahlua coffee liqueur
• 1 teaspoon pure vanilla extract
• 4 ounces (1/2 cup) chocolate covered coffee beans

Heat the half & half until bubbles form around the edge of the pan and steam starts to rise. While the half & half is heating, beat the egg yolks, sugar, and salt in the bowl of an electric mixer with the paddle attachment for 2 minutes, or until light yellow and thick. Slowly add the hot half & half to the egg mixture until combined. Wipe out the pan and pour the mixture back into the clean pan. Cook over medium-low heat, stirring constantly with a wooden spoon, until its thickened and coats the back of the spoon (this could take anywhere from 5 to 15 minutes, just be careful the mixture doesn’t get too hot-otherwise it will curdle).

Pour the cream through a sieve into a bowl. Add the ground coffee beans, Kahlua, and vanilla. Refrigerate until completely chilled, a few hours.

Pour the espresso cream into an ice-cream freezer and freeze according to manufacturer’s directions. Mix in the chopped espresso beans, spoon into a container, and allow to freeze for a few hours. Soften slightly before serving.

• 1 1/4 cups (4 ounces) old-fashioned rolled oats
• 16 tablespoons (8 ounces) unsalted butter, softened
• 1 cup (about 8 1/2 ounces) firmly packed dark muscovado sugar
• 1 cup plus 2 tablespoons (8 ounces) Demerara sugar
• 1 teaspoon pure vanilla extract
• 1 large egg
• 1 1/2 cups plus 2 tablespoons (8 ounces) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 8 ounces bittersweet chocolate, chopped the size of chocolate chips, or bittersweet chocolate chips (about 1 1/2 cups)

In a food processor, pulse the oats for 15 to 20 seconds to refine the texture. Most the oats will look like coarse sawdust, but you should have some recognizable flakes when you are done.

In a saute pan, melt 4 tablespoons (2 ounces) of the butter over medium heat and allow it to cook for about 3 minutes, or until it browns slightly. Add the oats and cook, stirring constantly, for about 2 minutes, or until you can smell a toasty fragrance. Don’t overdo it. You want to take the pan off the heat as soon as you detect a hint of toast. Spoon the oats onto a baking sheet or a sheet of parchment paper, spread them out with a spoon, and set aside to cool.

In a large bowl, using a wooden spoon, cream together the remaining 12 tablespoons (6 ounces) butter and muscovado sugar until smooth but not overmixed. Add the Demerara sugar and vanilla and stir briefly, just to mix. Add the egg and stir just until combined.

Transfer the cooled oats to a medium bowl. Sift together the flour and baking soda onto the oats. Add the salt and stir to combine. Add the dry ingredients to the butter mixture and stir just until combined. Add the chocolate and stir just until evenly distributed throughout the dough. Cover and refrigerate for 30 minutes (This allows the cookies to achieve the perfect size during baking since the butter is chilled. They won’t spread out too much this way).

Preheat the oven to 350 F. Line two baking sheets with parchment paper. Scoop up 1-inch balls of dough with a spoon and set them two inches apart on the prepared pans.

Bake the cookies, rotating the pans after 4 minutes for 7-9 minutes, or until they are puffed up but still soft, or until done to your liking (At 7 minutes the cookies are still rounded and so soft they are hard to lift with a spatula. At 9 minutes the cookies are still slightly rounded and are soft when cooled. At 10 minutes the cooled cookies are flatter but still chewy. At 12 minutes the cookies are flatter and crisp). Transfer to racks and let cool.

Yield: 4 dozen

• 3/4 cup butter, softened
• 1 cup packed brown sugar
• 2 teaspoons baking soda
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 3/4 teaspoon salt
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1 egg
• 1/4 cup full-flavor molasses
• 1 teaspoon vanilla
• 2 1/4 cups all-purpose flour
• 2 tablespoons finely chopped crystallized ginger (if you don’t have this, it’s ok to leave out)
• Coase sugar for rolling

In a large bowl, beat butter with an electric mixer fitted with the paddle attachment on medium to high speed for 30 seconds. Add the brown sugar, baking soda, ginger, cinnamon, salt, cloves, and allspice. Beat until combined, scraping bowl occasionally. Beat in egg, molasses, and vanilla until smooth. Beat in the flour and the crystallized ginger.

Cover and chill for 1 to 2 hours until the dough is easy to handle.

Preheat oven to 350 degrees F. Place coarse sugar in a small bowl. Shape dough into 1 1/4 inch balls (or use a mini-ice cream scoop to speed up the process) and roll in the coarse sugar. Place balls 2 inches apart on ungreased cookie sheets.

Bake in the preheated oven about 10 minutes or until the tops are crackled and edges are firm (mine were done at 8 minutes, but we like our cookies on the chewy side). Transfer to a wire rack; let cool.

Yield: About 42 cookies. To store: layer cookies in an airtight container, cover. Store at room temperature for up to 3 days or freezer for up to 3 months.

• 1 2/3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1 egg
• 1/3 cup packed dark brown sugar
• 1/3 cup packed light brown sugar
• 3/4 cup whole milk (I used 2% and they turned out fine)
• 1/4 teaspoon balsamic vinegar
• 6 tablespoons vegetable or corn oil
• 4 tablespoons dark corn syrup (I used light corn syrup and it was still fine)
• 4 tablespoons molasses

Preheat the oven to 400 degrees F. Grease or line a 12-cup muffin pan with paper muffin cups. Combine the flour, baking soda, baking powder, and spices in a large bowl. Whisk the egg in another bowl, then add the brown sugars, making sure to break up any lumps.

Add the milk and vinegar to the egg-brown sugar mixture then measure in the oil with a tablespoon. Use the same oily spoon to add the corn syrup and molasses so they don’t stick to it. Whisk the mixture to combine and add to the flour and spices.

Stir until mixed but still fairly lumpy-the mixture may be more runny than you expect for muffins- but you need the dense stickiness of gingerbread, rather than a cakey crumb. Spoon or pour the mixture into the muffin cups and bake for about 20 minutes until the tops are dry.

Yield: 12 muffins

• 2 cups all-purpose flour
• 1/3 cup firmly packed light brown sugar
• 2 1/2 teaspoons ground ginger
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground cloves
• 1 3/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 stick (4 ounces) cold unsalted butter, cut into 1/2-inch cubes
• 1/2 cup plus 2 tablespoons (5 ounces) buttermilk
• 2 tablespoons light unsulfured molasses
• 1 egg, lightly beaten
• 1 tablespoon granulated sugar

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or a thin silicone mat. Place the flour, brown sugar, ginger, cinnamon, cloves, baking powder, baking soda, and salt in the bowl of a food processor and process for 10 seconds to blend well.

Add the cold butter pieces and pulse 5 times at 1-second intervals, or until the butter is cut into medium pieces.

Blend the buttermilk and molasses together, in the measuring cup. Pour the mixture into the food processor and pulse another 20 times, or until the dough holds together in large, thick clumps. Use a spatula to scrape the dough out onto a lightly floured work surface. Gently squeeze or knead the clumps together until they form a cohesive dough.

Pat the dough into a circle about 7 inches in diameter and about 1 inch thick. Use a sharp knife to cut the dough into 8 equal wedges and transfer to the prepared baking sheet, spacing them about 2 inches apart.

Brush the tops with a thin coating of the beaten egg (you will not use all of the egg) and sprinkle evenly with the 1 tablespoon of granulated sugar. Bake for 14 to 17 minutes, until firm to the touch and golden brown.

Transfer to a rack and let cool for 5 minutes. Serve warm or at room temperature.

Yield: 8 scones

I made this cake recipe last autumn, but that was in Indiana. I made some minor adjustments for the recipe that I thought might work for me here in Vail, Colorado, at about 8,000 feet above sea level.

The layers bake up thick and tall-make sure you don’t overfill the cake pans!- and with the help of freshly grated apples, they stay soft for days.

This cake is on the sweet side and delicious enough on its own, but I wanted to make a layer cake and plotted a bit over frostings. I decided on making a cream cheese frosting, which would still be tasty without being too sweet. To liven things up, I added some burnt caramel sauce and a few splashes of bourbon whiskey.

Cooking sugar can also be a bit tricky up here, but I have combatted this issue by always adding some type of acid to my sugar before I begin to cook it. That way I bypass the chance of seized sugar. Personally I find seized sugar to be extremely annoying!

Rocky Mountain Apple Spice Layer Cake (adapted from The Pastry Queen Christmas by Rebecca Rather)

• 1 1/2 cups (3 sticks) unsalted room temperature butter
• 2 2/3 cups granulated sugar
• 2 tablespoons molasses
• 6 eggs
• 3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 2 tablespoons ground cinnamon
• 2 teaspoons ground allspice
• 1 teaspoon freshly grated nutmeg
• 1 teaspoon ground ginger
• 1 1/4 cups sour cream
• 3 apples, shredded (about 1 1/2 cups)
• 1 tablepoon vanilla extract

Preheat oven to 375 degrees F. Grease three 9-inch cake pans and line each with a parchment paper round. Cream the butter and sugar until light and fluffy. Beat in the molasses, and then the eggs, one at a time, beating between each addition.

In another bowl, mix together the flour, baking soda, salt, and ground spices. Add the flour mixture to the batter alternately with the sour cream, starting and ending with the flour mixture. Stir in the shredded apples and vanilla. The batter will be thick.

Evenly distribute the batter among the three pans. Bake until the cakes are lightly browned on top and set. Cool in the pans for 10 minutes, then unmold and cool completely on wire racks.

Caramel Whiskey Cream Cheese Frosting

• 1 lb 4 oz (5 sticks) unsalted butter, room temperature
• 12 oz cream cheese, softened
• 2 lb 8 oz confectioners sugar
• 4-5 tablespoons bourbon whiskey
• 6 tablespoons caramel sauce (recipe follows)

In the bowl of an electric mixer, combine the butter and cream cheese until softly whipped and it produces a “glupping” sound as it beats. Gradually add the confectioners sugar until a desirable consistency is achieved. Add the bourbon whiskey and caramel sauce to taste. This makes a lot of frosting.

Caramel Sauce

• 270 g granulated sugar
• 70 g water
• 7 g lemon juice or 1/4 teaspoon cream of tartar
• 140 g heavy cream, lightly warmed
• 90 g diced salted butter

Place the sugar in a pot and add the water and lemon juice/cream of tartar. Make sure there are no sugar crystals along the inside of the pot and that all the sugar has been hydrated by the water. Bring to a boil over high heat until the sugar is a dark amber color. Remove from the heat and add the butter and warmed cream slowly, as the sugar will bubble up violently. If you are nervous about cooking caramel, use a long whisk. Let the caramel cool, then use as desired.

• 2 cups all-purpose flour
• 1/2 cup plus 2 tablespoons cocoa powder
• 1/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 1/2 cups confectioner’s sugar
• 2 large egg yolks
• 1 teaspoon vanilla extract
• 2 quarts ice cream, slightly softened

Sift flour, cocoa, and salt in a medium bowl and set aside. With an electric mixer set on medium speed, beat the butter and confectioner’s sugar until light and fluffy. Add the egg yolks and vanilla to the butter mixture and beat until blended.

Reduce the mixer speed to low and slowly add the flour mixture, beating until a firm dough forms. Divide the dough in half and shape each half into a rectangle about 4 by 3 inches. Wrap in plastic and chill for 20 minutes.

Line a 13 x 9 inch baking pan with plastic wrap and spread the ice cream evenly in the pan. Cover with plastic wrap and refreeze.

Line 2 baking sheets with parchment paper and set aside. Roll one rectangle of dough to form a 1/4 inch thick 9 x 11 inch rectangle. Cut the dough into six 2.5 x 5 inch rectangles. Repeat with the remaining dough to form a total of 12 cookies.

Using the blunt end of a wooden skewer, poke holes into the cookies (5 rows with 3 holes in each row). Place the cookies about 2 inches apart on the prepared baking sheets and bake for 15 minutes. Remove from the oven and set aside to cool in the pan 5 minutes. Transfer the cookies to a wire rack and let cool completely.

Assemble the sandwiches: Place half of the cookies face down on a clean work surface. Remove the ice cream from the baking pan and unwrap it. Using a sharp knife, cut 2.5 x 5 inch rectangles to fill the sandwiches with. Place on each of the cookies and top with the remaining halves. Wrap tightly in plastic wrap and freeze until set- about 30 minutes.

Yield: 12 servings. You can pretty much make whatever sizes and shapes you want, so adjust to your liking!

• 1 package (1/4 ounce or 2 1/4 teaspoons) active dry yeast
• 2 tablespoons warm water (110 to 115 degrees F)
• 2 cups warm milk (110 to 115 degrees F)
• 1/2 cup sugar
• 1 egg, beaten
• 1 teaspoon salt
• 6 cups all-purpose flour
• 3/4 cup butter, melted
• Additional melted butter

In a large mixing bowl, dissolve yeast in water. Add milk, sugar, egg, salt, and 3 cups flour; beat until smooth. Beat in butter and remaining flour (dough will be slightly sticky). Do not knead. Place in a greased bowl. Cover and refrigerate overnight.

Punch dough down and divide in half. On a floured surface, roll each half into a 12-inch circle. Cut each circle into 12 pie-shaped wedges. Beginning at the wide end, rolle up each wedge. Place rolls, point side down, 2 inches apart on greased baking sheets. Cover and let rise in a warm place, until doubled, about 1 hour. Bake at 350 degrees F for 15-20 minutes or until golden brown. Immediately brush tops with melted butter.

Yield: 2 dozen.

Cocoa Tartlet Dough:

• 1 1/4 cups all-purpose flour
• 1/3 cup unsweetened Dutch-process cocoa powder
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter, cut into cubes, at room temperature
• 1/2 cup plus 2 tablespoons confectioner’s sugar
• 1 large egg, lightly beaten

Whisk the flour, cocoa powder, and salt together in a bowl. In a food processor, combine the butter and sugar and process until blended. Add the flour mixture and process until almost combined, about 8 seconds.

Scrape the sides of the bowl and pulse until the mixture resembles coarse meal. Add the egg and process until the dough comes together. Transfer to a work surface dusted with cocoa and knead 2 or 3 times to bring the dough together; it will be very soft.

Press into a disk, wrap tightly, and refrigerate for at least 1 hour to let the gluten relax. The dough can be chilled or at room temperature when pressing into the tart pans.

Pat the dough into a 6-inch by 9-inch rectangle and cut the rectangle in half lengthwise, then cut each half crosswise into thirds; you should have six 3-inch squares. Place each square in a 3-inch tartlet pan, then dip your fingertips in cocoa powder and press the dough into the bottom and sides of the pans.

Press off any excess dough from around the edges, and use any scraps to fill holes or cracks. Chill the tartlets for 30 minutes in the refrigerator.

Preheat the oven to 375 degrees F. Place tartlet shells on a baking sheet and bake until set, about 10 minutes. Let the shells cool on a wire rack.

Key Lime Filling:

• 1 can sweetened condensed milk (14 ounces)
• 1 large egg, at room temperature
• 2 large egg yolks, at room temperature
• 3 tablespoons white rum
• 8-10 key limes

Whisk together all but 3 tablespoons of the sweetened condensed milk (save the 3 tablespoons for another use), the whole egg, egg yolks, and rum. Finely grate the zest from 3 of the limes, the squeeze 1/3 cup lime juice.

Whisk the zest and juice into the condensed milk mixture. Ladle the filling into the tartlet shells, dividing it evenly, and bake until just set, about 15 minutes. Let cool at room temperature on the baking sheet on a wire rack, then cover with plastic wrap and refrigerate for at least 4 hours or up to 2 days.

When ready to serve, spread with creme fraiche or whipped cream.

Yield: Six 3-inch tartlets

I was going to make a sable tart dough and fill it with lime curd when I came across this recipe for Key Lime Cocoa Tartlets. The key lime filling is simplified by using a can of sweetened condensed milk, making it a quick recipe, but the chocolate crust is what sets this tartlet apart from others. Key lime and chocolate? Delicious!

It’s a very soft dough, but it survives the pressing and prodding of fingertips into the little tart pans beautifully. The shells remained tender and delicate. After pressing them into their molds I let the dough rest in the refrigerator to relax the glutens. This also prevents the shells from shrinking too much while they bake.

Another note on the chocolate tartlet dough- use the best quality cocoa you can get. I like to bake with high fat cocoa powders, anywhere in the range of 22-24% cocoa fat. You can find good cocoa powders online, such as sites like www.kingarthurflour.com and www.pastrychef.com. They really lend a richness and an intense chocolate flavor to recipes. The first time I used a higher fat cocoa powder I was amazed at its likeness to brownie batter when simply whisked with water.

If you’re feeling a bit betrayed by the fact that cocoa powder can have a high fat content, just consider this:

1. A dessert made with pure, high quality ingredients is going to be very rich in flavor and taste.

2. It is much easier to satisfy cravings with a small sliver of an intensely decadent, delicious dessert rather than a huge slice of a sub-par one that still leaves you lingering for something else.

3. With high quality you always win!

I also loved the combination of key lime and chocolate in these tartlets. It’s easy to fall into the chocolate-orange trap. Citrus flavors are fun and diverse: tangerine, grapefruit, blood orange, Meyer lemon, kumquat…the list goes on.

Top the tartlets any way you wish. I used creme chantilly, a sweetened whipped cream. The actual recipe calls for creme fraiche.

Key Lime-Cocoa Tartlets (New Flavors for Dessert by Williams-Sonoma)

Cocoa Tartlet Dough:

• 1 1/4 cups all-purpose flour
• 1/3 cup unsweetened Dutch-process cocoa powder
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter, cut into cubes, at room temperature
• 1/2 cup plus 2 tablespoons confectioner’s sugar
• 1 large egg, lightly beaten

Whisk the flour, cocoa powder, and salt together in a bowl. In a food processor, combine the butter and sugar and process until blended. Add the flour mixture and process until almost combined, about 8 seconds.

Scrape the sides of the bowl and pulse until the mixture resembles coarse meal. Add the egg and process until the dough comes together. Transfer to a work surface dusted with cocoa and knead 2 or 3 times to bring the dough together; it will be very soft.

Press into a disk, wrap tightly, and refrigerate for at least 1 hour to let the gluten relax. The dough can be chilled or at room temperature when pressing into the tart pans.

Pat the dough into a 6-inch by 9-inch rectangle and cut the rectangle in half lengthwise, then cut each half crosswise into thirds; you should have six 3-inch squares. Place each square in a 3-inch tartlet pan, then dip your fingertips in cocoa powder and press the dough into the bottom and sides of the pans.

Press off any excess dough from around the edges, and use any scraps to fill holes or cracks. Chill the tartlets for 30 minutes in the refrigerator.

Preheat the oven to 375 degrees F. Place tartlet shells on a baking sheet and bake until set, about 10 minutes. Let the shells cool on a wire rack.

Key Lime Filling:

• 1 can sweetened condensed milk (14 ounces)
• 1 large egg, at room temperature
• 2 large egg yolks, at room temperature
• 3 tablespoons white rum
• 8-10 key limes

Whisk together all but 3 tablespoons of the sweetened condensed milk (save the 3 tablespoons for another use), the whole egg, egg yolks, and rum. Finely grate the zest from 3 of the limes, the squeeze 1/3 cup lime juice.

Whisk the zest and juice into the condensed milk mixture. Ladle the filling into the tartlet shells, dividing it evenly, and bake until just set, about 15 minutes. Let cool at room temperature on the baking sheet on a wire rack, then cover with plastic wrap and refrigerate for at least 4 hours or up to 2 days.

When ready to serve, spread with creme fraiche or whipped cream.

Yield: Six 3-inch tartlets

• 2 cups pastry flour (or all-purpose flour)
• 1/3 cup granulated sugar
• 1/3 cup confectioners’ sugar
• 1 teaspoon vanilla paste (or pure vanilla extract)
• 1/4 teaspoon fleur de sel (or kosher salt)
• 1 cup unsalted butter, cut into pieces, at room temperature
• Lavender Sugar, for dusting and rolling (www.thespicehouse.com)
• Dried lavender for decorating

Sift the flour into a large bowl with the granulated sugar, confectioner’s sugar, and salt. Whisk briefly to combine all of the ingredients.

Add the butter and vanilla paste to the dry mixture, then use a pastry blender to cut in the butter until the entire mixture can be formed into a soft lump. Lightly roll the dough into a 1 1/2 ” diameter log. Cut the log in half for easier handling. Roll each log, carefully, in several spoonfuls of Lavender Sugar to coat.

Roll the logs up in parchment paper and put in the freezer for at least 30 minutes, if not longer, until firm. When ready, preheat the oven to 325 degrees F. Using a sharp knife, cut the dough into 1/4 ” slices. Place on a parchment or silpat-lined baking sheet, 1″ apart, and sprinkle with more Lavender Sugar, if desired, or decorate with a few lavender buds. Bake the cold dough until is is just starting to turn golden around the edges, around 20 minutes or so.

Yield: About 40 small cookies

• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1 cup packed golden brown sugar
• 1 large egg
• 1/4 cup sour cream
• 1 teaspoon lemon extract
• 1 teaspoon vanilla extract
• 1 teaspoon grated lemon zest
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1/2 teaspoon kosher salt
• 1 teaspoon ground ginger
• 3 tablespoons minced candied ginger

Preheat oven to 350 degrees F. Lightly grease 2 baking sheets.

In an electric mixer, cream the butter and brown sugar until light in color. Add the egg, sour cream, lemon and vanilla extracts, and lemon zest and beat until light and fluffy.

In a large bowl, sift together the flour, baking soda, cream of tartar, salt, and ground ginger. Add the butter mixture along with the candied ginger, and mix until blended thoroughly.

With floured or moistened fingers, drop by tablespoonfuls about 2 inches apart onto the prepared baking sheets. Shape the cookies into balls and flatten them down slightly with the palm of your hand.

Bake for 12 to 15 minutes, or until the cookies are set and lightly colored. For a more chewy cookie, reduce the baking time by about 3 minutes. If you wish, carve sand dollar-like slits into the cookies with the tip of a knife before they cool. Cool on a wire rack. These will keep up to 3 days in an airtight container.

Yield: About 2 dozen

These are one of those thin, chewy, types of cookies. You can bake them a little longer if you want more of a crispy cookie but the brown sugar in them is still going to lend a bit of “chew”. Regardless, they are quite delicious. The ginger is not too overpowering, and neither is the lemon. Just a little something more than a sugar cookie, and a pleasant surprise at that.

The recipe comes from The Summer Anytime Cookbook by Dana Slatkin. I checked it out from the library and I think I’ve exceeded my renewal limit, so unfortunately it’s going to have to go back soon. I sure have gotten a lot of usage out of it. The recipes are fresh and inspiring, most of them the same kinds of things I would want to make people I cared about deeply. They would certainly leave the meal feeling well-fed and nourished.

The sand dollar design is a little time consuming, I know, but it’s also pretty fun. Just take the tip of a paring knife and move it back and forth to create little slits in the cookies, while they are still warm. They also look nice with some coarse sugar sprinkled on top.

On a related side note- I am posting this post-vacation and yes, we did find sand dollars while out in the ocean. I don’t think they were as lovely as these!

Lemon Ginger Sand Dollar Cookies (The Summer Anytime Cookbook by Dana Slatkin)

• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1 cup packed golden brown sugar
• 1 large egg
• 1/4 cup sour cream
• 1 teaspoon lemon extract
• 1 teaspoon vanilla extract
• 1 teaspoon grated lemon zest
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1/2 teaspoon kosher salt
• 1 teaspoon ground ginger
• 3 tablespoons minced candied ginger

Preheat oven to 350 degrees F. Lightly grease 2 baking sheets.

In an electric mixer, cream the butter and brown sugar until light in color. Add the egg, sour cream, lemon and vanilla extracts, and lemon zest and beat until light and fluffy.

In a large bowl, sift together the flour, baking soda, cream of tartar, salt, and ground ginger. Add the butter mixture along with the candied ginger, and mix until blended thoroughly.

With floured or moistened fingers, drop by tablespoonfuls about 2 inches apart onto the prepared baking sheets. Shape the cookies into balls and flatten them down slightly with the palm of your hand.

Bake for 12 to 15 minutes, or until the cookies are set and lightly colored. For a more chewy cookie, reduce the baking time by about 3 minutes. If you wish, carve sand dollar-like slits into the cookies with the tip of a knife before they cool. Cool on a wire rack. These will keep up to 3 days in an airtight container.

Yield: About 2 dozen

Streusel Topping:

• 2 tablespoons flour
• 3 tablespoons rolled oats
• 1/4 cup packed brown sugar
• 1/2 cup chopped toasted pecans
• 2 tablespoons butter, softened

Muffins:

• 9 ounces whole Medjool dates, pitted (about 14 dates or 2 cups)
• 3/4 cup boiling water
• 2 cups flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 4 tablespoons (1/2 stick) unsalted butter, softened
• 3/4 cup packed dark brown sugar
• 2 eggs
• 1 teaspoon vanilla

To make the streusel topping: In a medium bowl, stir together the flour, oats, brown sugar, and pecans. Using a fork, cut in the butter until well combined and mixture begins to hold together a bit. Set aside.

To make the muffins: Preheat the oven to 375 degrees F. Fill a 12-cup muffin tin with paper liners. Place the dates in a shallow bowl (in a single layer, if possible), pour the boiling water over them, and soak for 15 minutes. Transfer the dates and soaking liquid to a food processor and puree until almost smooth but a few pea-sized fruit pieces remain. Set aside to cool slightly.

In a medium bowl, combine the flour, baking powder, and salt. Set aside.

In the bowl of an electric mixer, cream together the butter and brown sugar. With the motor running, mix in the eggs, one at a time. Add the vanilla. Add half of the flour mixture and mix until moistened. Follow with the date puree, and when thoroughly combined, mix in the remainder of the flour mixture. Scrape down the sides and give a final stir with a spatula to make sure all the ingredients are thoroughly combined. Divide the batter among the muffin cups. Top with the streusel and press down gently to adhere.

Bake for 20 to 25 minutes.

Yield: 12 muffins