chocolate black-bottom pie

the goods:

30 chocolate wafer cookies
3 tablespoons granulated sugar
1/4 teaspoon salt
5 tablespoons unsalted butter, melted
3 and 1/4 cups heavy cream
8 ounces semisweet chocolate, chopped
1/2 cup macadamia nuts, coarsely chopped
2 tablespoons confectioners' sugar

Preheat oven to 350 degrees. In a food processor, pulse cookies 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, 12 minutes. Let cool completely in plate on wire rack before filling.

In a medium microwave-safe bowl, microwave 1 and 1/4 cups cream until hot, about 3 minutes. Add chocolate and let stand until melted, 5 to 10 minutes. Whisk to combine. Pour 1 and 1/2 cups chocolate mixture into crust (reserve remaining chocolate mixture). Sprinkle nuts over top. Refrigerate pie 3 hours (or up to 2 days).

In a large bowl, using an electric mixer, beat 2 cups cream with confectioners' sugar on high until stiff peaks form, 2 minutes.

Top pie with whipped cream; dot with reserved chocolate mixture, reheated.

With a skewer, gently swirl chocolate through whipped cream.

maple cheesecake with roasted pears

the goods:

46 vanilla wafers

3 tablespoons granulated sugar

1/4 teaspoon salt

5 tablespoons unsalted butter, melted

2 bars (8 ounces each) cream cheese, room temperature

3/4 cup pure maple syrup

1 cup cold heavy cream

2 tablespoons confectioners' sugar

nonstick cooking spray

1 medium pear, sliced lengthwise 1/8 inch thick

Preheat oven to 350 degrees. In a food processor, pulse wafers until finely ground. Add granulated sugar, salt, and butter and pulse until combined.

Firmly press crumb mixture into bottom and halfway up sides of a 9-inch springform pan.

Bake until crust is dry and set, about 12 minutes. Let cool completely in plate on a wire rack before filling.

In a large bowl, using an electric mixer, beat cream cheese on high until fluffy, about 3 minutes. Add 1/2 cup maple syrup; beat until smooth. In a medium bowl, beat cream and confectioners' sugar on high until soft peaks form, about 3 minutes. With a rubber spatula, stir about one-third the whipped cream into cream cheese mixture, then fold in remainder.

Transfer to crust and refrigerate until firm, 3 hours (or up to 1 day).

Preheat oven to 450 degrees. Coat a parchment-lined rimmed baking sheet with cooking spray. Arrange pear slices in a single layer on sheet and brush with maple syrup.

Broil until browned in spots, about 4 minutes, rotating sheet frequently. Let cool.

To serve, arrange pear slices on cheesecake.

heart-glazed cornmeal cookies

the goods:

2 cups all-purpose flour

1/2 cup cornmeal

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, room temperature

3/4 cup granulated sugar

1 large egg

1 and 1/4 teaspoons pure vanilla extract

1/2 cup confectioners' sugar

1 to 2 drops red or pink food coloring

Preheat oven to 400 degrees. In a medium bowl, whisk together flour, cornmeal, and salt. In a large bowl, using an electric mixer, beat butter and 1/2 cup granulated sugar on medium-high until creamy, 3 minutes. Add egg and 1 teaspoon vanilla and beat until combined. With mixer on low, gradually add flour mixture and beat to combine.

Place 1/4 cup granulated sugar in a small bowl; roll dough into 1-inch balls and coat with sugar. Transfer to a parchment-lined baking sheet. With bottom of a glass, flatten balls to 1 and 1/2 inches in diameter. Press a 1-inch heart-shaped cookie cutter gently into each (do not cut through). Bake until cookies are golden at edges, 10 minutes. Let cookies cool on wire racks.

In a small bowl, whisk together confectioners' sugar, 1/4 teaspoon vanilla, and 1 and 3/4 teaspoons cold water. Whisk in food coloring. With a small spoon, spread glaze inside heart. Let set 15 minutes.

oatmeal cream pies

the goods:

1 and 1/2 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon cinnamon

1 cup (2 sticks) unsalted butter, room temperature

3/4 cup packed dark-brown sugar

1/2 cup granulated sugar

1 tablespoon unsulfured molasses

1 teaspoon pure vanilla extract

2 large eggs

1 and 1/2 cups rolled oats (not quick-cooking)

1/2 cup golden raisins

8 ounces cream cheese, room temperature

6 tablespoons confectioners' sugar

Preheat oven to 350 degrees. In a medium bowl, whisk together flour, salt, baking powder, baking soda, and cinnamon. In a large bowl, using an electric mixer, beat butter, brown and granulated sugars, and molasses on high, scraping down bowl, until light and fluffy, 4 minutes. Add vanilla; beat until combined. Beat in eggs, one at a time, scraping down bowl after each addition. With mixer on low, add flour mixture and beat just until combined. With a rubber spatula, stir in oats and raisins. Drop dough in 2-tablespoonful mounds, 2 inches apart, onto a baking sheet. Bake until cookies are just set at edges and slightly soft in middle, 11 minutes.

Let cookies cool on sheets, 5 minutes. Transfer to wire racks and let cool completely. In a medium bowl, using mixer, beat cream cheese and confectioners' sugar until light, 2 minutes, scraping down bowl as needed.

Spread filling on flat side of half the cookies. Sandwich with remaining cookies.

cinnamon-sugar pastry pockets

the goods:

3 cups all-purpose flour

1 teaspoon salt

1 cup (2 sticks) unsalted butter, room temperature

1/4 cup granulated sugar

1 large egg, lightly beaten, plus 1 egg yolk, lightly beaten

1/4 cup whole milk

1/4 cup sliced almonds

1 and 1/2 cups confectioners' sugar

1/4 cup light-brown sugar

1 tablespoon plus 1/4 teaspoon ground cinnamon

In a medium bowl, whisk together flour and salt. In a large bowl, using an electric mixer, beat butter and granulated sugar on high, scraping down bowl as needed, until light and fluffy, about 4 minutes. Add whole egg and beat to combine. Beat in half the flour mixture, then milk and remaining flour mixture. Turn dough out onto a lightly floured surface and gently knead to combine. Divide dough in half. Lightly flour a large piece of parchment paper and roll out 1 dough piece to a 9-by-12-inch rectangle. Repeat with remaining dough and another piece of parchment. Refrigerate until firm, 30 minutes.

In a food processor, pulse almonds until coarsely chopped. Add 3/4 cup confectioners' sugar, brown sugar, 1 tablespoon cinnamon, and 5 teaspoons water; pulse until combined.

Remove 1 dough sheet from refrigerator and cut into twelve 2-by-4 and 1/2-inch rectangles. Spread half with 1 heaping teaspoon almond mixture each, leaving a 1/2-inch border. Brush edges with yolk; top with remaining dough pieces.

With the tines of a fork, crimp edges firmly. Brush tops with yolk. Repeat with remaining dough. Chill pastries on a rimmed baking sheet until firm, 30 minutes.

Preheat oven to 350 degrees. Bake until edges are golden, 20 minutes. Let cool completely on sheet on wire rack.

In a small bowl, whisk together 3/4 cup confectioners' sugar, 1/4 teaspoon cinnamon, and 5 teaspoons water. Spread glaze over pockets. Let set 5 minutes.

mint-chocolate sandwich cookies

the goods:

1 and 1/4 cups all-purpose flour

1/2 teaspoon salt

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

2/3 cup granulated sugar

1 teaspoon pure vanilla extract

1 large egg

4 ounces semisweet chocolate, coarsely chopped

3/4 cup confectioners' sugar

1/4 teaspoon pure peppermint extract

Preheat oven to 325 degrees. In a small bowl, whisk together flour and salt. In a medium bowl, using an electric mixer, beat butter and granulated sugar on high, scraping down bowl as needed, until light and fluffy, 4 minutes. Add vanilla and beat to combine. Add egg and beat to combine. Add egg and beat to combine. With mixer on low, gradually add flour mixture and beat just until combined. Transfer dough to a quart-size zip-top bag; with scissors, snip a 3/4-inch hole in one corner (or use a pastry bag with a plain tip). Pipe cookies (3/4 by 2 inches), 1/2 inch apart, on a parchment-lined baking sheet. Chill until firm, 20 minutes.

Bake until cookies are light golden at edges, about 15 minutes. Transfer immediately to wire racks and let cool. Place chocolate in a medium heat-proof bowl set over (not in) a saucepan of simmering water. Stir until melted, 2 minutes. Remove bowl from pan. In another medium bowl, whisk together confectioners' sugar, peppermint extract, and 4 teaspoons water.

With a small offset spatula or table knife, spread chocolate on flat side of half the cookies and mint glaze on the other half. Sandwich cookie halves together.

chocolate-covered marshmallow cookies

the goods:

1/4 cup plus 2 tablespoons all-purpose flour

1/4 cup plus 2 tablespoons whole-wheat flour

1/4 teaspoon salt

1/4 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon ground cinnamon

3 tablespoons unsalted butter, room temperature

3 tablespoons packed light-brown sugar

1 large egg

9 large marshmallows, halved

9 ounces semisweet chocolate, coarsely chopped

Preheat oven to 350 degrees. In a medium bowl, whisk together flours, salt, baking soda, baking powder, and cinnamon. In a large bowl, using an electric mixer, beat butter and brown sugar on high, scraping down bowl as needed, until light, 4 minutes. Add egg and beat to combine, scraping down bowl as needed. With mixer on low, gradually add flour mixture and beat until combined.

Drop dough by the tablespoonfuls, 3 inches apart, onto a parchment-lined baking sheet. With the bottom of a measuring cup dipped in flour, flatten cookies to 2 inches in diameter. Bake until dry and set, about 7 minutes.

Remove from oven and top each cookie with a marshmallow half. Bake until marshmallows are soft, 2 minutes.

Remove from oven and, with a metal spatula, gently flatten each marshmallow. Let cookies cool completely on sheets on wire racks.

Place chocolate in a medium heat-proof bowl set over (not in) a saucepan of simmering water. Stir until melted, 2 minutes. Remove bowl from pan. Place one cookie at a time on tines of a fork, submerge in chocolate, then tap fork on edge of bowl to remove excess. Place on a wire rack set over a baking sheet. Let cookies set in refrigerator, about 10 minutes.