peanut butter-chocolate semifreddo

the goods:

2 cups whole milk

1 and 1/2 cups sugar

2 cups creamy peanut butter (not natural)

4 ounces semisweet chocolate chips (3/4 cup)

2 cups heavy cream

1 teaspoon vanilla extract

Line a 5-by-10-inch jumbo loaf pan with parchment paper, leaving an overhang on all sides. In a medium saucepan, combine milk and 1 cup sugar. Bring to a simmer over medium-high, stirring constantly, until sugar dissolves. Remove from heat, add peanut butter, and whisk until smooth. Transfer to a large bowl and let cool to room temperature. In a small saucepan, bring 1/2 cup sugar and 1/2 cup water to a boil over medium-high, stirring occasionally until sugar dissolves. Remove from heat, add chocolate, and stir until chocolate melts and mixture is smooth. Transfer to a small bowl and let cool to room temperature.

In a large bowl, using an electric mixer, whisk cream and vanilla until soft peaks form. Add half the peanut butter mixture and whisk until combined. With a rubber spatula, add half the remaining peanut butter mixture and gently fold 3 times (mixture will be rippled).

Transfer half the cream mixture to a loaf pan. Top with half the peanut butter mixture and 1/4 cup chocolate mixture. Top with remaining cream mixture, then drizzle with remaining peanut butter mixture and 1/4 cup chocolate mixture.

With a wooden skewer, swirl mixtures together. Freeze until firm, about 5 hours. Serve with extra chocolate sauce.

lemon-poppy seed cookies

the goods:

1/2 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon baking soda

1/2 cup sugar

2 large egg yolks

2 tablespoons poppy seeds

1 tablespoon vegetable oil

1 teaspoon finely grated lemon zest

1/2 teaspoon vanilla extract

Preheat oven to 350 degrees. In a medium bowl, combine flour, salt, and baking soda. In a small bowl, mix together sugar, egg yolks, poppy seeds, oil, lemon zest, and vanilla.

Stir egg mixture into flour mixture until combined (dough will be crumbly).

Roll dough into teaspoon-sized balls.

Place on a parchment-lined baking sheet. Bake until cookies are golden, about 10 minutes.

Transfer cookies to a wire rack to let cool completely.

Store in an airtight container.

blackberry crisp

the goods:

1 and 1/2 cups all-purpose flour

3/4 cup light-brown sugar

1/2 cup (1 stick) cold unsalted butter, cut into small pieces

1 teaspoon salt

5 pints blackberries

2 tablespoons instant tapioca

3/4 cup granulated sugar

1 tablespoon grated orange zest, plus 1/4 cup fresh orange juice

Preheat oven to 375 degrees. In a food processor, pulse flour, brown sugar, butter, and salt until combined.

In a large bowl, toss together blackberries, tapioca, granulated sugar, and orange zest and juice.

Pour blackberry mixture into a 2-quart baking dish.

Sprinkle evenly with flour mixture.

Bake until top is golden and juices are bubbling, 50 minutes.

Let cool 20 minutes.

Serve warm with vanilla ice cream.

tres leches cake

the goods:

1/2 cup (1 stick) butter, melted and cooled, plus more for baking dish

1 and 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

5 large eggs

1 cup sugar

1 teaspoon pure vanilla extract

1 can (14 ounces) sweetened condensed milk

1 can (12 ounces) evaporated milk

1 cup whole milk

2 cups heavy cream

5 cups fresh fruit, such as oranges and berries, for serving

Preheat oven to 350 degrees. Lightly butter a 9-by-13-inch baking dish. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, using an electric mixer, beat eggs and 3/4 cup sugar on high until pale and thick, about 4 minutes. Add vanilla and beat to combine. With mixer on low, gradually add flour mixture and beat to combine.

With a rubber spatula, fold in melted butter until incorporated.

Transfer batter to dish.

Bake until top is golden brown and a toothpick inserted in the center comes out clean, 30 to 35 minutes, rotating dish halfway through.

In a medium bowl, whisk together sweetened condensed milk, evaporated milk, and whole milk.

Poke warm cake all over with a wooden skewer or toothpick, then pour milk mixture over top.

Let cool to room temperature, about 1 hour.

Whip cream and 1/4 cup sugar to medium peaks.

To serve, spread whipped cream evenly over cooled cake.

Top with fruit.