In a large bowl, whisk eggs and vegetable oil together. Add cake mix and whisk until a thick dough forms. Fold in white chocolate chips with a spatula.

Using a cookie scoop, place cookie dough 2 inches apart onto ungreased baking sheets. Bake for 10–12 minutes.

Put the pasta pot used for boiling the noodles (or another large pot) over medium heat. Add butter, onion, garlic, spices, and tomato paste to the pot. Stir to combine until mixture is sizzling, then sprinkle over the flour. Whisk together to form a paste.

Very slowly pour in stock, whisking as you go, to create a thickened sauce. Pour in the cream and continue to stir.

Let mixture come just to a simmer, then stir in fontina cheese a handful at a time until it melts, reserving 1 cup of grated cheese. When the she-crab soup base (and mac and cheese base) is done, turn the stove off.

Add cooked pasta, crab, and remaining cheese to the pot. Stir gently to combine and taste, adding more salt, pasta water, or cream to your preference. The mixture should be saucy but not soupy.

Transfer mixture to a baking dish and sprinkle with panko and black pepper. Bake the she-crab mac and cheese for 15–20 minutes until bubbly. Serve with flaky salt, olive oil, cracked pepper, and lemon wedges.

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Add frosting and stir in with a spoon. Switch to your clean hands and mush it all together into a solid dough. Get out a sheet tray and line it with either a silicone mat or parchment. Use a 1 1/2-inch cookie scoop to scoop out perfect portions of the dough and roll them into smooth little balls. Line them up on the tray as you make them, you should get 40 total using that measurement. Put the tray in the refrigerator to set the centers for 2 hours.

When the 2 hours is up, microwave the white chocolate in a large, microwave safe bowl for a minute, then stir it and microwave it for another minute or so until it is easily pourable and smooth. Let it cool just a little bit so that it doesn’t melt the centers, and set up another lined tray while it does. Get out the centers from chilling and place the first one on a fork above the bowl of chocolate. Spoon the chocolate over the center and gently tap the fork on the side of the bowl so that the excess drips into the bowl. Gently nudge it onto the tray and sprinkle the red sugar on top before the chocolate hardens. Repeat this with the remaining centers. If the chocolate gets too hard to work with, just heat it up again for about 30 seconds to make it pourable again. Store them sealed in the refrigerator for up to 3 days and enjoy!

Once steaming, remove from heat and add dark chocolate morsels. Let them stand, without stirring, for 30 seconds. Then whisk until chocolate is smooth and melted.

Pour mixture into a small bowl and lay a piece of plastic wrap right over top of the chocolate. This prevents a skin from forming on top. Refrigerate until chocolate is set, about 2–3 hours.

Once set, use a cookie scoop to from into balls and roll into cocoa powder (it’ll be a bit messy!). Devour!

Notes:
• These are very dark chocolate, if you want them sweeter, use more honey, or use semi-sweet chocolate.
• Store truffles in an airtight container in the fridge for about a week.

Preheat oven to 425ºF. Butter four 6-ounce ramekins. Stir together a few spoonfuls of flour and cocoa powder. Dust the ramekins; tap out the excess.

Divide chilled peanut butter filling evenly into four portions, and return to the refrigerator.

Whisk flour and cocoa together. Set aside. Melt chocolate and butter over low heat until melted and smooth. Remove from heat.

Beat the eggs with the sugar until thickened, about 3 minutes. Stir vanilla and espresso powder together. Add to the egg mixture along with the melted chocolate until thoroughly combined. Fold in the flour/cocoa mixture.

Fill ramekins with 2/3 of the batter. Place a peanut butter dollop on top of the batter. Spoon the remaining batter over the peanut butter.

Bake for 15 minutes. Remove from oven and let rest on a cooling rack for 5 minutes. Run a knife along the edge of the ramekins. Invert a dessert plate on top and flip the plate over. Remove the ramekin.

Serve the cakes warm with chocolate sauce and sifted powdered sugar.

Cakes may be made ahead and refrigerated. Reheat in the microwave for 30 seconds. The cakes may not come out of the ramekins as cleanly as freshly-baked.

First, put juice on low heat and when it starts to boil, add sweetener and stir. Add agar-agar powder and keep stirring for a couple of minutes until everything has dissolved and it starts thickening a little bit. Take off heat and strain liquid.

Now you have to work quickly. Pour the liquid into the molds and after 10–15 minutes, they will be hard and ready to take out. Remove from the mold and enjoy!

In a large bowl, beat butter, cane sugar and brown sugar on high for about 2 minutes. Add egg, vanilla and cherry juice. Beat well on high for another 2 minutes.

In a medium-sized bowl, sift flour and baking powder. Add to the butter/egg mixture. Beat on high until well blended, 2 to 3 minutes.

Place 1 teaspoonful of batter into each of the 24 mini muffin pan cups. Place a maraschino cherry into the center of each.

Bake at 350ºF for about 20 to 22 minutes or until toothpick inserted comes out clean. Let stand for 10 minutes. 

Using a thin knife, gently loosen each mini muffin from the side of tin and place on a rack to cool. Let cool for about 15 minutes. Sift powdered sugar over.

Add powdered sugar, egg, egg yolk, flour, and vanilla. Stir until combined.

Grease small baking dishes or ramekins and divide batter evenly between the dishes. Bake at 425°F for 13–15 minutes or until outside edge is firm but center is slightly soft.

Remove from oven and let stand a couple minutes before turning out onto a small plate. Top with powdered sugar, ice cream, caramel or chocolate sauce, and/or pecans. Serve warm.

While cake is baking, prepare pudding according to package directions (using the amount of milk called for in the package). Set aside.

Rinse frozen berry medley under running water in strainer and let thaw. Clean and slice strawberries.

In a trifle bowl, layer slices of cake. Top with about 1/2 cup of pudding. Arrange strawberries around the edge of the bowl and sprinkle a third of the berries on top of the pudding. Repeat layers, ending with the berries and strawberries.

Refrigerate until ready to serve. This can be prepared a day ahead and refrigerated.