apple pie pops

the goods:

2 and 1/2 cups all-purpose flour

1 teaspoon salt

1 cup (2 sticks) cold unsalted butter, cut into 1/2-inch pieces

1 large egg, beaten

apple butter

sugar

In a food processor, pulse flour and salt to combine. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (add up to 3 tablespoons more ice water to achieve desired texture). Do not overmix. Form dough into a 1-inch-thick disk, wrap tightly in plastic, and refrigerate until firm, at least 1 hour.

Preheat oven to 350 degrees. On a lightly floured work surface, divide dough in half and roll out each half to an 1/8-inch thickness. With a 1 and 1/2-inch cookie cutter, cut dough into 36 rounds. Brush 16  with egg and gently press the top 1 inch of a lollipop stick onto each round (if using).

Place 1/4 teaspoon apple butter or applesauce in center of each round and top with another dough round, pressing edges gently to seal.

Transfer pops to a parchment-lined baking sheet. Brush tops with egg and sprinkle with sugar. Freeze on sheet 15 minutes. Bake until golden brown, 25 minutes, rotating sheet halfway through. Let cool on sheet before serving.

citrus-glazed pumpkin-carrot cake

the goods:

3/4 cup unsalted butter, room temperature, plus more for pan

5 and 1/4 cups all-purpose flour, plus more for pan

4 and 1/2 teaspoons baking powder

3/4 teaspoon baking soda

2 teaspoons salt

2 and 1/4 teaspoons ground cinnamon

2 and 1/4 teaspoons ground ginger

1 and 1/3 cups light-brown sugar

3 large eggs

1/2 cup buttermilk

1 can (15 ounces) pure pumpkin puree

1 and 1/3 cups finely grated carrots (about 7 medium carrots)

citrus glaze:

2 cups confectioners' sugar

1 tablespoon fresh lemon juice

1 tablespoon fresh orange juice

pinch of salt

Preheat oven to 350 degrees. Butter and flour an angel-food cake pan. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and ginger. In another large bowl, using an electric mixer, beat butter and brown sugar on medium-high until light and fluffy, 4 minutes. Beat in eggs, one at a time, scraping down bowl as needed. In a medium bowl, whisk together buttermilk and pumpkin puree. With mixer on low, add flour mixture to butter mixture in three additions, alternating with two additions pumpkin mixture. Scrape down bowl as needed. Fold in carrots.

Spread batter into pan, using a small spatula to fill any air pockets. Smooth top and firmly tap pan on a flat surface several times to remove air bubbles. Bake until a wooden skewer inserted in center of cake comes out clean, 70 to 75 minutes. Let cool completely in pan on a wire rack. Remove cake from pan.

To make glaze, in a medium bowl stir together confectioners' sugar with citrus juices and salt.

Spoon glaze over top of cake to serve.

pumpkin doughnut muffins

the goods:

batter:

10 tablespoons unsalted butter, room temperature, plus more for pan

3 cups all-purpose flour, plus more for pan

2 and 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1 teaspoon salt

1/2 teaspoon ground nutmeg

1/4 teaspoon ground allspice

1/3 cup buttermilk

1 and 1/4 cups pure pumpkin puree

3/4 cup light-brown sugar

2 large eggs

sugar coating:

3/4 cup granulated sugar

2 and 1/2 teaspoons ground cinnamon

1/4 cup (1/2 stick) unsalted butter, melted

Preheat oven to 350 degrees. Butter and flour 12 standard muffin cups. Make batter: In a medium bowl, whisk together four, baking powder, baking soda, salt, nutmeg, and allspice. In a small bowl, whisk together buttermilk and pumpkin puree. In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture, and beat to combine.

Spoon (an ice-cream scoop works perfectly for this) 1/3 cup batter into each muffin cup and bake until toothpick inserted in center of a muffin comes out clean, 30 minutes. Meanwhile, in a medium bowl, combine granulated sugar and cinnamon. Let muffins cool 10 minutes in pan on a wire rack. Working with one at a time, remove muffins from pan, brush all over with butter, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack.

coconut-key lime pie

the goods:

12 graham crackers

3 tablespoons granulated sugar

1/4 teaspoon salt

5 tablespoons unsalted butter, melted

1 can (14 ounces) sweetened condensed milk

1 can (13.5 ounces) unsweetened coconut milk

1/3 cup fresh or bottled Key lime juice

7 large egg yolks

2 cups cold heavy cream

2 tablespoons confectioners' sugar

3 tablespoons sweetened shredded coconut, toasted

Preheat oven to 350 degrees. In a food processor, pulse crackers until finely ground. Add granulated sugar, salt, and butter and pulse until combined. Firmly press crumb mixture into bottom and up sides of a 9-inch pie plate. Bake until crust is dry and set, about 12 minutes. Let cool on a wire rack.

Heat oven to 325 degrees. In a medium bowl, whisk together condensed milk, coconut milk, lime juice, and egg yolks until smooth. Pour into crust and bake until set but still slightly wobbly in center, 40 minutes.

Let cool on a wire rack, 2 hours, then refrigerate 3 hours (or up to 1 day).

In a large bowl, using an electric mixer, beat cream and confectioners' sugar on high until stiff peaks form, about 3 minutes. To serve, top pie with whipped cream and sprinkle with toasted coconut.