chocolate rice crispy treats

the goods:

6 tablespoons unsalted butter, plus more for pan
1 bag (10.5 ounces) mini marshmallows
1/4 cup unsweetened Dutch-process cocoa powder
6 cups crisp rice cereal
2 ounces bittersweet chocolate, melted



Butter an 8-inch square baking pan. Line bottom and two sides with parchment paper, leaving an overhang on both sides. Butter paper; set pan aside.



In a large saucepan, combine butter, marshmallows, and cocoa.



Cook over medium, stirring frequently, until melted, about 6 minutes.



Stir in rice cereal.



Press rice mixture into prepared pan.



Drizzle with melted chocolate.



Let cool to room temperature.



Cut into treats!

dark-chocolate cookies

the goods:

1 cup all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 and 1/2 cups sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1 tablespoon instant espresso powder (optional)
8 ounces bittersweet chocolate, 4 ounces melted, 4 ounces coarsely chopped

Preheat oven to 350 degrees.



In a medium bowl, whisk together flour, cocoa, baking powder, and salt.



Set aside.



Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.



Mix in vanilla.



Combine espresso powder (if using) and melted chocolate; beat into butter mixture. With mixer on low, gradually add flour mixture; mix just until combined. Fold in chopped chocolate.



Drop dough by 2 heaping tablespoons, 3 inches apart on a baking sheet.



Bake until edges are dry, 14 minutes.



Transfer cookies to a wire rack to cool completely.

chocolate-pumpkin tart

the goods:

crust:
20 oreo cookies, filling scraped out and discarded
2 tablespoons sugar
4 tablespoons unsalted butter, melted, plus more for pan
4 ounces semi-sweet chocolate, melted

filling:
1 and 1/2 cups cooled sugar-pumpkin puree (see side-note)
1 large egg
1/2 cup heavy cream
1/4 cup packed light-brown sugar
1/4 cup maple syrup
1/2 teaspoon pumpkin-pie spice
1/4 teaspoon salt



Preheat oven to 350 degrees. In a food processor, pulse cookies and sugar until finely ground. Add butter; pulse until crumbs are moistened.



Using the bottom of a dry measuring cup, press crumbs into bottom (but not sides) of an 11-inch removable-bottom tart pan. Place tart pan on a rimmed baking sheet; bake until set. about 12 minutes.



Pour chocolate onto warm crust; spread with a spatula. Freeze until chocolate is firm, about 5 minutes. Brush sides of tart pan with butter; set aside.



Side-note: I am a big believer that when it is worth it, you should make it fresh (example: Fresh pumpkin puree: 100 times better than canned. Canned tomatoes: just as good as fresh! Therefore, not worth it to invest the time it takes to boil, blanch and peel your own!). So when fall commences, I buy a sugar-pumpkin. I peel it, scoop out the seeds, cut it into chunks and steam it until tender. Then I throw it in my food processor, and TA-DA! Fresh pumpkin puree that will most likely last me all season, depending on how pumpkin crazed I am. - If you are not a nut like me, then buying a can of pure pumpkin puree is just fine.



In a bowl, whisk together pumpkin, egg, cream, sugar, maple syrup, pumpkin-pie spice, and salt.



Pour filling into prepared crust.



Bake on a rimmed baking sheet until set, 45 to 50 minutes. Cool 1 hour at room temperature; refrigerate 1 hour (or up to 1 day).

chewy oatmeal raisin cookies

the goods:

1 and 1/2 cups old-fashioned rolled oats (not quick-cooking)
1/2 cup all-purpose flour
1/2 cup raisins
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter, room temperature
1/2 cup packed dark-brown sugar
1 large egg
1 teaspoon pure vanilla extract



Preheat oven to 350 degrees. In a medium bowl, whisk together pats, flour, raisins, baking soda, and salt; set aside.



Using an electric mixer, beat butter and sugars until light and fluffy. scraping down bowl as necessary. Add egg and vanilla; beat until combined.



Gradually add oat mixture; beat just until combined.



Drop dough by rounded tablespoonfuls, 2-inches apart onto a baking sheet.



Bake until cookies are golden brown, but still soft, 12 minutes. Cool 5 minutes on sheet; transfer cookies to a wire rack to cool completely.



Repeat as necessary until all dough has been cooked.

apple strudel

the goods:

flour, for rolling
2 sheets puff pastry, thawed
3 tablespoons unsalted butter
6 Gala or Fuji apples, peeled, cored, and thinly sliced
1/2 cup plus 2 tablespoons sugar
1/2 teaspoon ground cinnamon



Preheat oven to 400 degrees; line a baking sheet with foil. On a lightly floured work surface, unfold pastry; roll out to a 12-by-14-inch rectangle. Place on sheet. Repeat with second pastry sheet; refrigerate.



In a large skillet, melt butter over medium; reserve 1 tablespoon in a small bowl.



To skillet, add apples, 1/2 cup sugar, and cinnamon. Increase heat to medium-high; cook, tossing occasionally, until apples are tender and liquid has evaporated, about 15 minutes. Remove from heat and let cool completely.



With one short side of dough facing you, mound half of filling horizontally in a strip across the center, leaving a 1-inch border on both long sides. Repeat with second pastry.



Fold top part, then bottom part of dough over filling (like a letter). Turn pastry over, seam side down. Repeat with second pastry.



Crimp edges and brush both pastries with reserved melted butter; sprinkle with sugar. Using a paring knife, cut steam vents in center of pastry.



Bake until golden brown, 35 minutes.



Let rest 10 minutes, slice and serve with vanilla ice cream.

plum oatmeal crisp

the goods:

1/2 cup plus 1 tablespoon all-purpose flour
1 cup plus 2 tablespoons light-brown sugar
1/2 cup old fashioned rolled oats (not quick-cooking)
1/4 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
8 to 10 plums (depending on size) cut into 1-inch pieces



Preheat oven to 375 degrees. In a medium bowl, stir together 1/2 cup flour, 1 cup sugar, oats, and salt.



Using a pastry blender or two knives, cut in butter until coarse crumbs form.



In a shallow 2-quart baking dish, toss plums with remaining 2 tablespoons sugar and tablespoon flour.



Sprinkle with oat topping.



Place dish on a rimmed baking sheet. Bake until topping is golden brown, 40 to 45 minutes.



Let cool 20 minutes before serving.



Don't count on leftovers...