icebox pumpkin-mousse pie

the goods:

crust:

30 chocolate wafers, such as Famous

2 tablespoons dark-brown sugar

5 tablespoons unsalted butter, melted

filling:

1 and 1/2 cups pure pumpkin puree (from a 15-ounce can)

4 ounces cream cheese, room temperature

1/2 cup packed dark-brown sugar

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 cup pure maple syrup

1 cup cold heavy cream

topping:

1 cup cold heavy cream

1 tablespoon confectioners' sugar

Make crust: Preheat oven to 325 degrees. In a food processor, process wafers and brown sugar until finely ground. With machine running, slowly add butter and process until mixture resembles wet sand. Firmly press crumb mixture into bottom and up side of a 9-inch pie plate. Bake until crust is dry and set, 10 to 12 minutes. Let cool completely in plate on a wire rack.

Make filling: In clean food processor, process pumpkin puree, cream cheese, brown sugar, cinnamon, and nutmeg until smooth, scraping down side as needed. With machine running, add maple syrup in a slow, steady stream. In a large bowl, using an electric mixer, beat cream on high until stiff peaks form, 3 minutes. With a rubber spatula, gently fold pumpkin mixture into whipped cream. Spoon filling into crust and refrigerate until set, 3 hours (or up to 1 day).

Make topping: In a medium bowl, using an electric mixer, beat cream and confectioners' sugar on high until stiff peaks form, 3 minutes. With spatula, mound topping over pie and serve immediately.

pumpkin cupcakes with cream cheese frosting

the goods:

cupcakes:

1 cup pure pumpkin puree (from a 15 oz. can)

1/2 cup buttermilk

2 teaspoons pure vanilla extract

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons pumpkin pie spice

3/4 cup (1 and 1/2 sticks) unsalted butter, room temperature

1 cup packed light-brown sugar

1 cup granulated sugar

3 large eggs

frosting:

12 ounces cream cheese, room temperature

10 tablespoons (1 and 1/4 sticks) unsalted butter, room temperature

1 and 1/2 cups confectioners' sugar, sifted

2 teaspoons pure vanilla extract

1 to 2 tablespoons whole milk (optional)

Preheat oven to 350 degrees. Lightly coat 24 standard muffin cups with nonstick cooking spray or line with paper liners. In a medium bowl, whisk together pumpkin puree, buttermilk, and vanilla.

In another medium bowl, whisk together flour, baking powder, baking soda, and pumpkin pie spice.

In a large bowl, using an electric mixer, beat butter and sugars on medium-high until light and fluffy, 3 to 5 minutes. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on low, beat in flour mixture in three additions, alternating with two additions pumpkin mixture, until combined.

Scoop 1/4 cup batter into each muffin cup. Bake until a toothpick inserted in center comes out clean, 18 to 20 minutes.

Let cupcakes cool in pans on wire racks, 15 minutes. Remove cupcakes from pans and let cool completely on racks, 10 minutes.

Meanwhile, make frosting: In a large bowl, using an electric mixer, beat cream cheese and butter until smooth, 4 minutes. With mixer on low, beat in confectioners' sugar and vanilla extract until smooth and fluffy, 5 minutes. Thin with milk if necessary.

Generously frost cupcakes.

Enjoy!

apple-pecan cake

the goods:

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan

1 medium apple, such as Gala or Fuji, peeled and diced small

3/4 cup pecans, toasted and coarsely chopped

2 and 1/2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon ground nutmeg

1/4 teaspoon salt

3/4 cup unsweetened applesauce

1/2 cup low-fat plain yogurt

1 and 1/3 cups granulated sugar

1 teaspoon packed finely grated orange zest

3 large eggs

confectioners' sugar, for dusting

Preheat oven to 350 degrees. Butter a 9-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on two sides. Butter parchment. In a medium bowl, toss apple and pecans with 2 tablespoons flour to coat. In another medium bowl, whisk together remaining flour, baking powder, nutmeg, and salt. In a small bowl, combine applesauce and yogurt.

In a large bowl, using an electric mixer, beat butter, granulated sugar, and orange zest on high until light and fluffy, 3 minutes, scraping down bowl as needed. Beat in eggs, one at a time, until combined. With mixer on low, add flour mixture in three additions, alternating with two additions applesauce mixture, and beat to combine. Fold in apples and pecans.

Transfer batter to pan and smooth top. Bake until golden and toothpick inserted in center comes out clean, about 50 minutes. Let cool in pan on wire rack, 20 minutes.

Using parchment, lift cake from pan.

Dust with confectioners' sugar before serving.

fudge with (or without) pretzels

the goods:

2 tablespoons unsalted butter, cut into small pieces

3 cups semisweet chocolate chips (16 ounces)

1 can (14 ounces) sweetened condensed milk

1/2 teaspoon pure vanilla extract

1/8 teaspoon salt

1/2 cup miniature pretzels

Coat an 8-inch square baking pan with cooking spray and line with parchment paper, leaving a 2-inch overhang on all sides. Place butter, chocolate chips, condensed milk, vanilla, and salt in a medium heatproof bowl set over (not in) a pot of barely simmering water. Stir occasionally until chocolate just melts and mixture is combined and warm but not hot, 8 to 10 minutes.

Remove from heat, transfer mixture to pan and smooth top; press pretzels on top (you can do the whole pan or just half). Refrigerate until set, 2 hours. Using parchment, lift fudge from pan and cut into squares.

chocolate-candy icebox bars

Not sure what to do with leftover Halloween candy? Look no further!

the goods:

1/2 cup (1 stick) unsalted butter, plus more for pan

43 chocolate wafers, such as Famous

1 cup confectioners' sugar

1/2 teaspoon salt

1 and 1/4 cups natural peanut butter

1 cup halved Snickers "minis" candy bars (about 12)

1 cup Kit Kat "snack size" candy bars (about 8), cut into 3/4-inch pieces

1 bag (11.5 ounces) Nestle Crunch "fun size" bars

Lightly butter a 9-inch square metal baking pan and line with parchment paper, leaving a 2-inch overhang on all sides. Butter parchment. In a food processor, pulse wafers until finely ground. Transfer to a large bowl; whisk in confectioners' sugar and salt. In a medium bowl, microwave butter and peanut butter in 30-second increments, stirring, until melted and smooth, about 1 minute. Stir into wafer crumb mixture and let cool to room temperature, about 10 minutes.

Fold in Snickers, then transfer to pan. With a small spatula, press mixture evenly into pan. Refrigerate until set, about 30 minutes. In a clean bowl, microwave Nestle Crunch bars in 30-second increments until just melted. Pour over chilled mixture and, with spatula, spread evenly. Refrigerate until set, 20 minutes.

Using parchment, lift confection from pan and cut into bars.

bat brownies

I know, I know, I know... it looks like my 2-year-old decorated these... they could have been way cuter if I had any patience at all!

the goods:

1/2 cup (1 stick unsalted butter, plus more for baking pan

1 cup all-purpose flour

1/3 cup unsweetened cocoa powder

1/2 teaspoon baking powder

1/2 teaspoon salt

1 and 1/4 cups sugar

1/2 pound bittersweet chocolate chips (1 and 1/2 cups)

3 large eggs

1 teaspoon pure vanilla extract

32 miniature York peppermint patties

York pieces (white ones only) for eyes

chocolate chips and icing pens, for decorating

Preheat oven to 350 degrees. Lightly butter an 8-inch square metal baking pan and line with parchment paper, leaving a 2-inch overhang on all sides.

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

In a medium saucepan, melt butter, sugar, and bittersweet chocolate over medium, stirring frequently, until smooth. Add to flour mixture and stir to combine. Stir in eggs and vanilla, then let cool to room temperature, 10 minutes.

Transfer batter to pan. Press 16 peppermint patties evenly into batter and, with a small offset spatula, evenly spread batter to completely cover patties.

Bake until cake is puffed and just set, about 35 minutes. Let cool on a wire rack, 25 minutes, then top with 16 peppermint patties. Let cool 25 minutes more, then decorate with York pieces dotted with chocolate for eyes and chocolate chips for ears. Refrigerate until chocolate is set, 5 minutes. Decorate with icing pens. Using parchment, lift cake from pan and cut into 16 squares.

"i scream" graveyard pie

the goods:

16 graham crackers, broken into large pieces

1/2 cup (1 stick) unsalted butter, melted and cooled

1 pint vanilla ice cream, softened

1 cup roughly chopped Butterfinger "fun size" bars (about 8)

1 pint chocolate ice cream, softened

1 cup roughly chopped Mounds "snack size" bars (about 8)

2 tablespoons chocolate chips, melted

6 Milano cookies, halved crosswise

candy skulls or bones for decorating

20 chocolate wafers, such as Famous

Preheat oven to 325 degrees. In a food processor, process graham crackers until finely ground. With motor running, add butter in a slow stream and pulse until combined. Firmly press crumb mixture into bottom and up sides of a 9 and 1/2-inch pie plate. Bake until crust is dry and set, about 20 minutes. Let cool completely on a wire rack, 45 minutes.

In a medium bowl, stir vanilla ice cream with a wooden spoon until smooth. Fold in Butterfinger. With a small offset spatula, spread ice cream mixture evenly in crust. Freeze until firm, 1 hour and 20 minutes.

Stir chocolate ice cream until smooth. Fold in Mounds and spread evenly on top of vanilla ice cream layer. Freeze until firm, 1 hour.

Meanwhile, with a small spoon, place a dot of melted chocolate at one end of each cookie half. Immediately top with skull or bones and let set.

In a clean food processor, pulse wafers until finely ground. Spread crumbs on top of pie. With a knife, cut slits for "tombstones" and press cookie halves, cut side down, into slits. Serve immediately, or freeze; let sit at room temperature 15 minutes before slicing.