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For the Crust: All purpose flour - 2 cups Ice water - 4 teaspoons Salt - 1/2 teaspoon Sugar - 1 teaspoon Butter - 1 stick For the Filling: Apples - 2 or 3 depending on the size of your pie Sugar - 1/2 cup (depends on how tart the apples are)Brown sugar can also be used Cinnamon powder - 2 teaspoons Lime juice - 1/2 teaspoon (optional) Vanilla extract - 1 teaspoon (optional) AP Flour - 1 spoon Sieve the flour, sugar and salt together. Add the butter and using your finger tip

2 tablespoons mascarpone 1/4 cup heavy cream 3 scoops coffee ice cream, divided 3 tablespoons cooled espresso or coffee liqueur, divided 3/4 teaspoon Dutch-process cocoa, divided 3 crunchy ladyfingers, coarsely crumbled, divided 1 chocolate hazelnut–filled rolled wafer cookie (such as Pirouline) Stir mascarpone in a medium bowl until smooth, about 30 seconds. Gradually add heavy cream, whisking constantly, until soft peaks form, 2 to 3 minutes. Place one scoop ice cream in a

For the Crisp Topping: AP Flour - 3/4 cup Sugar - 3/4 cup Lemon zest - 1 1/2 tsp Nutmeg - 1 tsp Salt - 1 tsp Pecan - 1 cup Butter - 10 tbsp., cubed Adjust oven rack to middle and preheat to 375°F . In a food processor, pulse AP Flour, Sugar, Lemon zest, Nutmeg, and Salt until well combined, about 3 pulses. Add Pecans;  pulse just until pecans start to break apart, 2 to 3 pulses. Add Butter and pulse until mixture resembles a coarse meal, with pea-sized chunks, 20 to 25 pulses

Bake up a batch of these Chocolate treats for your favorite Chocolate lover. The Cupcakes are delicious on their own simply sprinkled with powdered Sugar, but with the addition of the whipped Ganache frosting, they’re irresistible. All Purpose Flour - 1 1/2 cup Hot Cocoa - 1/2 cup Dark Chocolate - 1/4 cup, chopped Baking Soda - 1 tsp Baking Powder - 1 tsp Sugar - 2/3 cup Salt Egg - 2 Milk or Buttermilk - 1 cup Oil - 1/2 cup Vanilla - 1 1/2 tsp Preheat oven to 350ºF. Prepare