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1 ½ cups superfine sugar, divided 2 tablespoons water 4 large eggs 1 ½ cups whole milk 1 ½ cups heavy cream 1 ½ cups amaretti cookies (such as Asturi) (about 2 3/4 ounces), crumbled, plus more whole cookies for garnish ¾ cup unsweetened cocoa (about 2 1/2 ounces) ¼ teaspoon fine sea salt Hot water, as needed Preheat oven to 350°F. Stir together 1/2 cup sugar and 2 tablespoons water in a small saucepan over medium. Cook, stirring occasionally, until sugar is dissolved, 2 to 3

Butter - 8 tbsp., melted Sugar - 3/4 cup Egg - 1 Vanilla extract - 1 tsp AP Flour - 1¼ cup Baking Soda - ½ tsp Salt - 1/2 tsp Milk Chocolate - 2 oz, finely chopped Dark Chocolate - ½ cup Vanilla Ice Cream Maldon Salt Extra Chocolate shavings Heat oven to 350°F. In a mixing bowl combine melted Butter and Sugar. Stir until fully incorporated.  Mix in Egg and Vanilla. Add the AP Flour, Baking soda and Sea Salt to the bowl. Stir until a dough forms and no dry bits remain.  Stir i

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

Mascarpone - 2 tbsp. Heavy Cream - 1/4 cup Coffee Ice Cream - 3 scoops Espresso Cofee - 3 tbsp. Cocoa - 3/4 tsp Ladyfingers - 3, crumbled Pirouline Wafer cookie - 1 1 chocolate hazelnut–filled rolled wafer cookie (such as Pirouline) Stir Mascarpone in a medium bowl until smooth, about 30 sec. Gradually add Heavy cream, whisking constantly, until soft peaks form, 2 to 3 min. Place one scoop ice cream in a pint glass. Pour 1 tbsp. cooled Espresso over ice cream, and top with 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