York peppermint-filled brownie cupcakes

the goods:

8 ounces semisweet chocolate, coarsely chopped
1/2 cup unsalted butter
1 cup sugar
3/4 teaspoon salt
3 large eggs
1/2 cup all-purpose flour
1/4 cup Dutch-process cocoa powder
12 small York peppermint patties



Preheat oven to 350 degrees. Line a muffin tin with paper liners. Place chocolate and butter in a heatproof bowl set over (not in) a pot of simmering water. Stir occasionally until just melted, 4 to 5 minutes.



Sift flour and cocoa together.



Remove bowl from heat. Whisk in sugar and salt until mixture is smooth.



Whisk in eggs.



Whisk in flour and cocoa until smooth (do not overmix).



Spoon 1 heaping tablespoon of batter into each lined cup.



Place one patty on top.





Top with 1 tablespoon batter, covering patty completely.



Bake, rotating tin halfway through, until toothpick comes out with only a few moist crumbs, 25 to 30 minutes.

mint chip ice cream pie

the goods:

8 ounces semisweet chocolate, melted
4 cups rice crispy cereal
2 pints minth chip ice cream, slightly softened




In a large bowl, combine the chocolate and cereal until the cereal is completely coated.



Transfer to a 9-inch springform pan. Press the mixture into the bottom and up the sides of the pan.



Freeze just until firm, 5 to 10 minutes.



Spread the ice cream in the prepared crust and freeze, covered, until firm, at least 2 hours or up to 3 days.

(in case anyone is wondering, that's Ryli's little hand in the background, patiently tapping her fingers while her dad slices the pie)

s'more cookies

the goods:

1/2 cup old-fashioned rolled oats
1 cup all-purpose flour
1 cup whole-wheat flour
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup light-brown sugar
1 large egg
8 ounces dark chocolate, cut into 30 squares
15 large marshmallows, halved horizontally



Preheat oven to 350 degrees. In a food processor, pulse oats until finely ground. Add flours, cinnamon, baking soda, and salt; pulse to combine. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Beat in egg, scraping down side of bowl. With mixer on low, beat in flour mixture just until combined.



Drop dough by tablespoons, 1 inch apart, onto two baking sheets.



Top each with a chocolate square. Bake just until lightly golden, 11 to 13 minutes.



Repeat with second cookie sheet. Heat broiler. Top each cookie with a marshmallow half.



One sheet at a time, broil until marshmallows are lightly browned, 1 to 1 and 1/2 minutes. Transfer cookies to wire racks to cool.

raspberry ice cream cake

the goods:

1 loaf pound cake
1 and 1/2 cups raspberries (6 ounces)
1 pint vanilla ice cream, softened



Slice pound cake horizontally into thirds.



Place bottom layer of cake on a large piece of foil.



Sprinkle half the raspberries over cake and spread evenly with 1/2 the ice cream.



Top with the middle cake layer, second half of strawberries and remaining ice cream.



Finish with remaining cake top and press to adhere. Wrap with foil and freeze at least 4 hours (or up to overnight).



Slice and serve!

blackberry puffs

the goods:

1 sheet frozen puff pastry, thawed
3 cups blackberries (12 ounces)
2 tablespoons sugar, plus more for sprinkling
3/4 cup marscapone cheese
1 egg



Preheat oven to 400 degrees. On a lightly floured work surface, roll out pastry to a 10-by-12-inch rectangle. With a sharp knife, trim edges and cut pastry into eight 3-by-5-inch pieces. Place pastry on a large baking sheet. Refrigerate until firm, 15 minutes. Whisk egg with 1 tablespoon water and brush pastry with egg wash. Sprinkle with sugar and bake until pastry is puffed and golden, 12 to 15 minutes. Let cool, then split each pastry horizontally.



In a bowl, mash blackberries and sugar with a fork until juicy but still chunky. Spread marscapone on pastry bottoms. Top with blackberry mixture and pastry tops.