lemon cookies

the goods:

cookies:
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon finely grated lemon zest
2 tablespoons fresh lemon juice
1/2 cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract

glaze:
2 cups confectioners' sugar
2 tablespoons finely grated lemon zest
1/3 cup fresh lemon juice



Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, and lemon zest.



In a large bowl, using an electric mixer, beat butter and granulated sugar until light and fluffy. Add egg, vanilla, and lemon juice and beat until combined. With mixer on low, beat in flour mixture.



Drop dough by heaping tablespoons, 1 inch apart, onto a baking sheet.



Bake until edges are golden, 15 to 17 minutes. Let cool 2 minutes on sheet, then transfer to a wire rack to cool completely.



While cookies are cooling, make lemon glaze: In a medium bowl, whisk together confectioners' sugar, lemon zest, and lemon juice until smooth. Spread cookies with lemon glaze and let set, about 1 hour.

lemon cake with whipped topping

the goods:

cake:
1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
2 and 1/2 cups all-purpose flour
1 tablespoon lemon zest
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 and 1/2 cups sugar
2 large eggs plus 3 large egg yolks
2 tablespoons fresh lemon juice
1 cup buttermilk

candied lemons:
1/2 cup sugar
1 thinly sliced and seeded lemon
1/4 cup fresh lemon juice

whipped frosting:
3 large egg whites
3/4 cups sugar
2 tablespoons fresh lemon juice



Preheat oven to 350 degrees. Butter and flour two 8-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, lemon zest, baking powder, baking soda, and salt.



In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Alternately beat in flour mixture and buttermilk with lemon juice, beginning and ending with flour mixture; mix just until combined.



Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes.



While cakes are baking, bring 1/2 cup sugar and 1/2 cup water to a boil in a saucepan. Add lemon slices and simmer 25 minutes. Using a slotted spoon, transfer lemon slices to a waxed-paper-lined plate. Stir lemon juice into syrup.



Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack. Using a toothpick, poke holes in warm cakes on rack. Brush with lemon syrup. Let cool completely.



While cakes cool, make whipped topping: In a heatproof bowl set over (not in) a saucepan of simmering water, combine egg whites, sugar, a pinch of salt, and 1/3 cup water. Cook over medium, stirring constantly, until sugar has dissolved, 2 to 3 minutes. Transfer to a large bowl. Using an electric mixer, beat on medium-high until glossy, stiff peaks form; reduce speed to low and add lemon juice. Beat just until combined.



Place one cake, bottom side up, on a cake stand or platter. Spread top with whipped topping.



Top with remaining cake; frost top, then sides.





Top with candied lemons. Serve within a few hours.

chocolate cake with whipped topping

the goods:

cake:
1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 and 1/2 cups sugar
2 large eggs plus 3 large egg yolks
2 teaspoons pure vanilla extract
1 cup buttermilk

whipped frosting:
3 large egg whites
3/4 cups sugar
1/4 teaspoon pure vanilla extract



Preheat oven to 350 degrees. Butter and dust with cocoa powder two 8-inch cake pans, tapping out excess powder. In a medium bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.

In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in vanilla. Alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture; mix just until combined.



Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes.



Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack. Let cool completely.



While cakes cool, make whipped topping: In a heatproof bowl set over (not in) a saucepan of simmering water, combine egg whites, sugar, a pinch of salt, and 1/3 cup water. Cook over medium, stirring constantly, until sugar has dissolved, 2 to 3 minutes. Transfer to a large bowl. Using an electric mixer, beat on medium-high until glossy, stiff peaks form; reduce speed to low and add vanilla. Beat just until combined.



Place one cake, bottom side up, on a cake stand or platter. Spread top with whipped topping. Top with remaining cake; frost top, then sides. Top with shaved dark chocolate. Serve within a few hours.

peanut butter sandwich cookies

the goods:

1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups plus 2 tablespoons all-purpose flour
1/2 cup (1 stick) unsalted butter, room temperature
1 cup packed light-brown sugar
1 and 1/2 cups smooth peanut butter
1 large egg
1/2 cup whole milk
1/2 cup granulated sugar

In a bowl, whisk together baking soda, salt, and 2 cups flour; set aside. In a large bowl, using an electric mixer, beat butter, brown sugar, and 1 cup peanut butter until light and fluffy; beat in egg. With mixer on low, gradually add flour mixture, beating just until combined (do not overmix).



Form dough into two 8-inch-long rectangular logs. Wrap each log in wax or parchment paper; freeze until firm, about 1 hour.



Preheat oven to 375 degrees. With a sharp knife, slice dough 1/4 inch thick; place on a baking sheet, 1 inch apart. Bake until cookies are puffed, 12 to 14 minutes. Transfer to wire racks, let cool. Repeat with second log.



In a small saucepan, whisk milk and 2 tablespoons flour over medium until thickened, 2 minutes (it will continue to thicken after removed from heat); let cool. In a bowl, using mixer, beat together 1/2 cup peanut butter and granulated sugar; beat in cooled milk mixture. Spread smooth sides of half the cookies with peanut butter filling; sandwich remaining cookies.

cheesecake

the goods:

crust:
5 tablespoons unsalted butter, melted, plus more for pan
12 graham crackers
1/4 cup sugar
1/4 teaspoon salt

filling:
2 and 1/2 pounds (5 bars) cream cheese, room temperature
1 and 1/2 cups sugar
1 teaspoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
1/2 teaspoon salt
4 large eggs
1 cup sour cream



Preheat oven to 375 degrees. Make crust: Butter a 9-inch springform pan. In a food processor, pulse graham crackers until fine crumbs form; add melted butter, sugar, and salt, and pulse to combine.



Press crumb mixture into bottom and about 1 inch up side of pan. Bake until set, 12 to 15 minutes; let cool on a wire rack. Reduce oven temperature to 325 degrees.



Set a kettle of water to boil. Make filling: Using an electric mixer, beat cream cheese on medium until fluffy, scraping down sides of bowl. Gradually add sugar, beating until fluffy. Beat in lemon zest and juice, and salt. Beat in eggs, one at a time, scraping down sides of bowl after each addition. Beat in sour cream.



Wrap bottom half of pan in foil. Pour in filling; place in a roasting pan. Pour in filling; place in a roasting pan. Pour in boiling water to come halfway up side of springform.



Bake until just set in center, about 1 and 1/2 hours. If it starts to brown on top or crack, turn down your oven to 300 degrees. Remove pan from water; let cool completely. Cover; chill overnight before serving.



Place a paper towel and an upside-down plate on top of cheesecake to absorb any moisture it accumulates while it chills.

peanut butter - chocolate chunk cookies

the goods:

1 and 1/2 cups all-purpose flour
1 teaspoon baking soda
1 cup peanut butter
4 tablespoons (1/2 stick) unsalted butter, room temperature
1/2 cup packed dark-brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
8 ounces semisweet chocolate chunks



Preheat oven to 350 degrees. In a bowl, whisk together flour and baking soda; set aside. In a large bowl, using an electric mixer, beat peanut butter, butter, and sugars until light and fluffy. Add eggs and vanilla, beat until smooth. With mixer on low, gradually add flour mixture, beating just until combined.



Stir in chocolate chunks.



Drop dough by heaping tablespoons, 1 inch apart, onto a baking sheet.



Bake until golden, 13 to 15 minutes. Transfer cookies to a wire rack to cool.

skillet brownies

the goods:

1 and 1/4 cups sugar
3 large eggs
1 cup all-purpose flour
1/4 cup Dutch-process cocoa powder
1/2 teaspoon salt
4 tablespoons unsalted butter
1/4 cup heavy cream
8 ounces bittersweet chocolate, coarsely chopped



Preheat oven to 350 degrees. In a large bowl, whisk together sugar and eggs. In another bowl, whisk together flour, cocoa, and salt.



In a medium ovenproof nonstick skillet, bring butter and cream to a simmer over medium. Add chocolate; reduce to medium-low. Cook, stirring constantly, until chocolate has melted, about 1 minute. Remove from heat and let cool 5 minutes.



Add chocolate mixture to sugar and egg mixture, whisking until blended (reserve skillet). Fold in flour mixture. Pour batter into skillet.



Bake until a toothpick inserted in center comes out clean, about 40 minutes. Serve from skillet warm with vanilla ice cream!