For the crumble topping
In a bowl combine the flour, oats, dark brown sugar, chopped ginger, salt, and cinnamon. Give it a quick stir. Pour over the melted butter and stir until the mixture resembles coarse crumbs. Place the bowl in the fridge while you work on the fruit.

For the peaches
Slice peaches and place them in a large bowl. If you want to remove the skins see the notes below.
To the peaches, add the sugar, lemon juice, vanilla, and amaretto. Stir to combine.
Next add the salt, cinnamon, ginger, and cornstarch. Stir well to distribute the dry mixture evenly.

Assembly
Place peaches in a shallow 2.5-3 qt baking dish. You can also use a dutch oven or even a cast iron pan of similar size.
Top the peaches evenly with the crumble topping.
If you’re using a shallow pan then place it on a baking sheet to catch any spills. Bake for 40-50 minutes or until the filling is bubbly and the crumble is nice and golden.
Serve with your favorite ice cream. Leftovers can be reheated in the oven.

Notes
To get the skins off peaches: Bring a large pot of water to a boil. Place peaches in boiling water for about 30 seconds. Make sure not to crowd the pot, depending on your pot you may only be able to do a few at a time. Remove peaches with a slotted spoon and place in an ice bath. Leave them in the ice bath for a few seconds. Then take the peaches out and use your finger to remove the peel.

Place the butter in a mixer fitted with the paddle attachment and cream on medium speed until it becomes the consistency of mayonnaise. Sift in the remaining powdered sugar and vanilla. Mix on low to combine and then increase to medium and mix about 1 minute, until the mixture gets a little fluffy (scrape down sides if necessary).

Add the dry ingredients to the butter mix in 2 additions, mixing about 30 seconds after each addition. Scrape the bottom of the bowl, mixing in any dry ingredients. Add the egg and mix on low just until combined. Use a scraper to mix and make sure everything is incorporated. Divide dough into two round logs or bricks, double wrap in plastic wrap and refrigerate overnight or for at least 2 hours. Dough can be frozen up to 1 month.

When ready to use, remove one package of the dough and cut into 6 equal portions. Lightly dust your work surface (I love this mat) and roll each piece, one at a time, into a circle-ish about 5 ½ to 6 inches in diameter that will overlap the tart pans. If you like a thick crust, roll the dough 5 to 5 ½ inches in diameter.
Place in your tart pans, gently pressing in and up the sides. Run your rolling pin across the tart pan to cut the overhanging crust off. If you’d like a taller crust, use a sharp knife to cut the crust 1-2 millimeters above the tart pan. I put all the crust remains on the cookie sheet I bake the tarts on. My kids gobble them up. Gently shape the tops. Place in the fridge for 30 minutes (or freezer for 10) and preheat your oven to 325 degrees.

Remove tarts from the fridge and poke light holes in each tart shell with a fork. I don’t blind bake these shells as they don’t shrink or puff up very much, but you are welcome to! Place 6 tarts (and the crust remains) on a cookie sheet and bake for 10 minutes. Remove from the oven and brush egg wash on each tart shell gently with a pastry brush. This step will seal your crust, keeping it dry when you fill them. Return to the oven and bake about 10 more minutes, but keep a close eye on them–you’re looking for a nice golden brown. It will depend on how thin you rolled your pastry and ovens vary. Let them cool for 5 minutes before removing from the tart pans.

For the lemon cream:
Heat 2 inches of water in a medium saucepan to simmering, not boiling. Combine lemon juice, eggs, egg yolk, sugar, and salt in a stainless-steel bowl (I use my kitchen-aid mixing bowl). Whisk to combine and place bowl on pan of simmering water-making sure the bottom of the bowl doesn’t touch the water. Whisk the mixture constantly to avoid the sugar and egg reacting. When it becomes very thick and registers 180 degrees (this will take about 10 minutes), remove from the heat and let cool to 140 degrees, stirring from time to time.

Cut the butter into 1 tablespoon pieces. For this next step you can put the lemon cream in your blender or keep it in your mixing bowl and use an immersion blender. Add 1 piece of butter at a time and mix after each addition until incorporated. It will become pale and thick-and delicious. Keeps in an airtight container in the fridge for 5 days. You can use straight from the fridge or gently heat and soften in a stainless steel bowl set over simmering water.

To assemble the tarts:
Distribute the lemon cream between each sweet pastry shell and smooth the tops. I have found it easiest to put the lemon cream in a pitcher and pour into the pastry shells. Let sit for an hour or refrigerate for 30 minutes.

Melt the white chocolate and coconut oil in a microwave safe bowl in two 30-second increments, stirring after each interval. Remove tarts from the fridge and drizzle the white chocolate over the tarts using a fork or a plastic pastry bag with just a very tiny corner snipped off. Place in airtight containers and refrigerate until ready to eat or deliver. These keep well for a couple 5 days. Enjoy your beautiful creations!

When ready to proceed, preheat the oven the 350F and line a square baking pan (8×8 or 9×9) with parchment paper or cooking spray.

Returning to the cooled brown butter, add the brown sugar, vanilla, and eggs to the bowl. Stir well to incorporate the sugar and eggs with the butter.

Add the flour and salt and stir until very smooth. The batter will be caramel colored and should be glossy. Stir in the chocolate chips and transfer to the baking dish.

Bake the blondies for 25-30 minutes until the edges start to pull away from the edges and the center is barely set. We are going for gooey here.

Remove from the oven and let the blondies cool completely in the pan. Cut into small squares, serve, congratulate yourself, decide whether or not you feel like sharing. Enjoy!

Notes:
• You can brown the butter slightly longer in advance and let it cool completely for a more “chocolate chips inside a blondie” effect. Making the batter while the butter is still warm melts some of the chocolate chips, resulting in a swirled effect, which I love. Both methods are delicious!

• I use salted butter when making this recipe. If you have unsalted butter, add a few more pinches of salt to the batter. It’s needed to balance the sweetness of the sugar and chocolate chips.

• Recipe from Food52.

In a large bowl, combine cake mix, butter, eggs, and milk until just combined. Evenly divide batter into prepared pan. Bake for 21–23 minutes, or until a tooth pick inserted in the center comes out clean. Cool completely.

For the mascarpone cream:
In a large bowl, combine mascarpone cream, powered sugar, and vanilla. Using an ice cream scoop, place one scoop on top of each cupcake.

For the frosting:
In a large bowl, cream butter until light and fluffy. Stir in cocoa powder. Gradually add powdered sugar a little a time. Add heavy cream as needed to reach your desired consistency.

Pipe (I used a Wilton 1 M tip), or spread frosting onto cupcakes. Garnish with chocolate chips and half a cannoli, if desired.

In a medium bowl whisk together the flour, baking soda, salt, cinnamon, ground cloves and nutmeg. In a separate large bowl whisk together the vegetable oil, brown sugar, eggs and vanilla extract.

Add the dry mixture to the wet mixture in 3 intervals stirring just until combined. Add the apples and pecans stirring just until mixed. Spoon the batter into the prepared pan. Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15-20 minutes before inverting.

In a small saucepan over medium add the butter, brown sugar, and cream. Bring to a boil while stirring to dissolve the sugar. Remove from the heat and stir in the vanilla. Drizzle over the warm cake.

Use any baking dish or a mold you like. We decided to use a silicone muffin tray to form a nice looking “cups”. Fill each cup, but not entirely, leave a little space for the chocolate topping. Gently press the dough across each cup. When done, add 5-6 peanuts on the top of each cup, but press them into the dough. Let the cups cool in the fridge for at least 10 minutes.

For the topping, prepare a double boiler. Add the topping ingredients into a bowl and put the bowl over a pot with boiling water (double boiler) until it’s completely melted. Stir well. Pour the chocolate topping over the peanut butter layer. Refrigerate for at least 1 hour. Keep in fridge while not eating.

Serve and enjoy the way you like!

Start by coring your apples. Cut each apple in quarters then cut each quarter on the diagonal to create triangular shaped slices.

Melt the butter and honey in a small saucepan over low heat. Make sure not to brown the butter because that will happen later during the roasting process.

Add cinnamon and salt to the saucepan. Remove saucepan from heat and toss apples in melted butter mixture. Make sure they are all nicely coated.

Spread apples onto a baking tray and pour remaining liquid over apples. Roast for 15 minutes, then toss apples to ensure an even cook and re-coat the apples with the liquid pooling on the pan.

Cook the apples for 10 more minutes or you can easily pierce apples with a fork.

Remove apples from the pan excluding liquid that might have burnt around the edges of the pan. Serve with greek yogurt and walnuts or granola. You can also serve with crème fraiche or cheese for a more savory rendition.  

Whisk in vanilla extract and whisk until buttercream is light and fluffy.

Divide buttercream into 4 bowls and add a different color of gel food coloring to each bowl (black, pink, purple, teal).

Plop all the colors into one piping bag with a star tip, and pipe on top of cupcakes.

Using a baking paintbrush, flick white food coloring over the tops to give a nice starstruck effect. Repeat with luster dust. Sprinkle edible glitter stars over the top and enjoy!

Store leftovers in an airtight container in the fridge.