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.

cherry cobbler

the goods:

3 and 3/4 cups all-purpose flour, plus more for rolling

4 teaspoons baking powder

1 and 1/2 teaspoons salt

1 cup sugar

3/4 cup (1 and 1/2 sticks) very cold unsalted butter

2 cups cold heavy cream, plus more for brushing

2 and 1/2 pounds frozen cherries (or 3 pounds fresh cherries, pitted)

4 teaspoons cornstarch

1 teaspoon pure vanilla extract

Preheat oven to 400 degrees. In a bowl, combine flour, baking powder, salt, and 1/2 cup sugar. Using large holes on a box grater, grate butter into flour mixture. With a fork, stir in cream until dough comes together. On a floured work surface, roll out dough to a 3/4-inch thickness with a floured rolling pin. With a biscuit cutter, cut out rounds of dough. (I used a cookie cutter, and if I had a do-over I would have just used a plain old biscuit cutter so the tips wouldn't all burn.)

In a bowl, combine cherries, 1/2 cup sugar, cornstarch, and vanilla.

Divide mixture among four 1-cup ramekins.

Top each with dough pieces. Brush tops with cream.

Bake cobblers on a rimmed baking sheet until biscuits are golden and juices are bubbling, 40 to 45 minutes, rotating sheet halfway through.

Let cool 15 minutes. Serve warm with vanilla ice cream.

hot fudge sundaes

the goods:

hot fudge:

1/4 cup sugar

1/2 cup heavy cream

4 tablespoons (1/2 stick) unsalted butter, cut into small pieces

1/3 cup semisweet chocolate chips

1 ounce unsweetened chocolate, finely chopped

1/2 teaspoon pure vanilla extract

pinch of salt

caramel:

1/2 cup light-brown sugar

4 tablespoons (1/2 stick) unsalted butter, cut into small pieces

1/4 cup heavy cream

1/2 teaspoon pure vanilla extract

pinch of salt

whipped cream:

1 cup cold heavy cream

2 tablespoons sugar

vanilla ice cream

Fudge: In a small saucepan, bring sugar and cream to a boil over medium-high. Cook, stirring often, until sugar dissolves, 2 minutes. Add butter and chocolate; stir until chocolate melts and sauce is smooth, 2 minutes. Stir in vanilla and salt.

Caramel: In a small saucepan, bring sugar, butter, and cream to a boil over medium-high. Cook, stirring until butter melts and mixture is smooth. Reduce to a simmer, stirring occasionally, 5 minutes. Stir in vanilla and salt.

Whipped cream: Combine heavy cream and sugar and whisk until soft peaks form.

Refrigerate any leftover sauce and reheat gently to serve.

orange-almond cupcakes

the goods:

1/2 cup (1 stick) unsalted butter, room temperature

2/3 cup sugar

2/3 cup orange marmalade

1 cup almonds

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

3/4 teaspoon salt

3 large eggs, room temperature

3/4 cup buttermilk

1 teaspoon vanilla extract

1 cup cold heavy cream, whipped to medium peaks with 3 tablespoons sugar

Preheat oven to 350 degree, with rack in upper-third position. Line 18 muffin-pan cups with paper liners.

In a large bowl, using an electric mixer, beat butter, sugar and 1/3 cup marmalade until pale yellow and fluffy, 4 minutes. Meanwhile, in a food processor, process almonds until finely ground. Add flour, baking powder, baking soda, and salt and process until almonds are completely incorporated into flour mixture.

With mixer on low, beat eggs, one at a time, into butter mixture, scraping down bowl after each addition. Add buttermilk and flour mixture each in 3 additions (ending with flour), scraping down bowl after each addition. Beat in vanilla.

Fill each muffin cup with 1/4 cup batter. Bake until golden brown and a toothpick inserted in center of cupcake comes out clean, 22 to 24 minutes, rotating pans halfway through. Let cupcakes cool in pans on wire racks.

Top each cupcake with a dollop of whipped cream and a teaspoon of marmalade.