cherry-almond brownies

the goods:

3 ounces unsweetened chocolate, finely chopped
9 ounces semisweet chocolate, finely chopped
1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces
1/2 cup sugar
2 large eggs
1/4 cup coffee (decaf is fine), room temperature
1/4 cup all-purpose flour
3/4 teaspoon salt
1/2 cup toasted almonds, coarsely chopped
1/3 cup chopped dried cherries



Preheat oven to 350 degrees. In a microwave-safe bowl, combine chocolates and butter. Microwave on high in 30-second increments, stirring each time, until melted, about 2 minutes. Whisk mixture to combine. Let cool slightly.



Add sugar, eggs, and coffee and whisk gently to combine.



Add flour, salt, and almonds and stir to combine. Gently stir in cherries.



Pour batter into an 8-inch square baking dish.



Bake just until set, 40 to 45 minutes. Let cool completely in dish on a wire rack and refrigerate 2 hours before cutting into squares.

blueberry crumb cake

the goods:

4 tablespoons unsalted butter, at room temperature, plus more for pan
1 and 1/2 cups all-purpose flour, plus more for pan and 1 teaspoon for blueberries
1 and 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground allspice
3/4 cup sugar
1 large egg
1/4 cup buttermilk
1 and 1/2 cups blueberries, picked over, rinsed, and patted dry

streusel topping:
1 cup all-purpose flour
1/2 cup packed light brown sugar
1/4 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into tablespoons



Preheat oven to 350 degrees. Butter a 9-inch square baking pan; dust with flour, tapping out excess.



In a medium bowl, whisk together 1 and 1/2 cups flour, the baking powder, baking soda, salt, and allspice. In another bowl, cream the butter and sugar with an electric mixer until light and fluffy. Add the egg; beat until combined. Add the flour mixture and buttermilk in alternating batches, beginning and ending with the flour; beat until just combined.



In a small bowl, toss the blueberries with remaining teaspoon flour.



Gently fold the berries into the batter; pour into the prepared pan.



Make streusel: In a medium bowl, mix the flour, sugar, and salt. Using your fingers, work in the butter until large, moist crumbs form. Sprinkle streusel evenly on top of batter.



Bake until golden brown, 45 minutes. Let cool completely.

mango parfait

the goods:

1/2 cup Greek yogurt
2 ripe mangoes, peeled, pitted, and cut into chunks
1/3 cup sugar
whipped cream, for serving

Combine mangoes, sugar, and 2 tablespoons water in a blender and puree until smooth. (refrigerate in an airtight container, up to 1 week.) Spoon 2 tablespoons yogurt into a tumbler and add 2 tablespoons yogurt. Repeat layers and top with whipped cream.

upside-down mango tartlets

the goods:

1 sheet frozen puff pastry, thawed and cut into six 3-inch circles to fit jumbo muffin pan
1/2 cup light-brown sugar
3 tablespoons unsalted butter, cut into pieces
2 ripe mangoes, peeled, pitted, and cut into 1/2-inch dice



Preheat oven to 400 degrees. Place puff pastry circle in refrigerator.



In a small saucepan, combine brown sugar, 2 tablespoons water, and a pinch of salt; bring to a boil over medium-high heat. Boil 1 minute, then add butter and stir until completely melted.



In a jumbo muffin pan, divide sugar mixture among the cups (about 4 teaspoons each).



Divide mango among cups and top with pastry.



Bake until pastry is golden brown, puffed, and juices are bubbling, 25 to 30 minutes.



Let cool on a wire rack, 15 minutes. Run a small knife around edges of pastry to loosen. Place a rimmed baking sheet over pan and quickly invert to release tartlets. Serve warm.

individual cinnamon-apple tarts

the goods:

1 tablespoon all-purpose flour, plus more for work surface
1 pound store-bought pizza dough, thawed if frozen
1/2 cup unsalted butter (1 stick), room temperature, cut into pieces
1 tablespoon fresh lemon juice
2 tablespoons light-brown sugar
1/4 teaspoon salt
1/4 plus 1/8 teaspoon ground cinnamon
2 Granny Smith apples, peeled, cored, and very thinly sliced
1 teaspoon granulated sugar



On a floured work surface, roll dough to a 6-by-14-inch rectangle. Dot upper two-thirds of dough with butter and fold dough like a letter.Roll dough to a 6-by-14-inch rectangle; refrigerate on a baking sheet until firm, 1 hour (or up to 1 day). Cut dough crosswise into 4 equal rectangles. Place dough on a parchment-lined, rimmed baking sheet.



Preheat oven to 375 degrees. In a large bowl, gently toss together lemon juice, flour, brown sugar, salt, 1/4 teaspoon cinnamon, and apples.



Arrange apples over dough, overlapping slightly.



In a small bowl, combine granulated sugar and 1/8 teaspoon cinnamon. Sprinkle tarts with cinnamon-sugar mixture.



Bake until crust is golden brown and apples are soft, 30 to 35 minutes. Serve warm, topped with vanilla ice cream.

fruit turnovers

the goods:

1/2 cup sugar
2 teaspoons corn starch
1/2 teaspoon salt
3/4 pound frozen fruit, cut into 1-inch pieces if necessary (I used blackberries)
finely grated zest of 1 lemon
2 sheets frozen puff pastry, thawed
2 large egg yolks
coarse sugar



In a medium bowl, combine sugar, cornstarch, and salt. Add fruit and lemon zest; toss to coat. On a lightly floured work surface, roll each sheet of pastry into an 11-by-18-inch rectangle and cut into eight 4 and 1/2-by-5 and 1/2-inch rectangles.



Dividing evenly, place filling lengthwise on half of each rectangle, leaving a 1/2-inch border. Combine 1 egg yolk with 1 teaspoon water. Brush border with egg wash; fold dough over filling and press edges to seal well.



With the tip of a sharp knife, cut vents into pastry.



Freeze turnovers on a parchment-lined baking sheet until firm.



Stack turnovers between layers of wax paper in a tupperware. Store in the freezer until ready to bake (up to 1 month).



To serve, preheat oven to 400 degrees. with rack in lower third. Place desired number of frozen turnovers on a parchment-lined baking sheet. Combine 1 egg yolk with 1 teaspoon water; brush egg wash onto turnovers and sprinkle with coarse sugar.



Bake until turnovers are deep golden brown and juices are bubbling, 15 to 17 minutes, rotating sheet halfway through.



Serve with vanilla ice cream.

peanut butter-chocolate chip cookies

the goods:

1 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1/2 cup semisweet chocolate chips
1 large egg, lightly beaten
1 teaspoon pure vanilla extract



Preheat oven to 350 degrees. In a large bowl, combine all ingredients and stir with a wooden spoon until smooth.



Roll a heaping tablespoon of dough between your hands to form a smooth ball. Place dough balls, 1 inch apart, on a baking sheet. Using a fork, press on dough in two directions to form a crosshatch pattern.



Bake cookies until puffed and lightly golden, 10 to 12 minutes.



Repeat with remaining dough.