Ingredients:

• 3/4 c. whole milk
• 1 1/4 oz. package active dry yeast (2 1/4 teaspoon)
• 1/4 c. granulated sugar
• 2 large eggs
• 2 tbsp. unsalted butter, at room temp, cut into small pieces
• 1 tsp. Kosher salt
• 1 tsp. lemon zest
• 3 c. all-purpose flour, plus more for work surface
• 2 qt. (64 ounces) canola oil, plus more for greasing
• 1 c. confectioners’ sugar
• 2 c. raspberry or strawberry jam

Directions:

• Microwave milk in a small basin until it reaches 100°F to 110°F (warm to the touch). Combine the yeast and granulated sugar in a mixing bowl. Set aside for 5 minutes, or until foamy. Transfer to a large electric stand mixer bowl. To blend, add the eggs and gently whisk them in with a fork. Mix in the butter and salt (don't worry if some lumps of butter remain). Add butter and salt, mixing to combine (don’t worry if some lumps of butter remain).
• Stir in the lemon zest and half of the flour to form a dough. Add the remaining flour gradually, then knead for 5 minutes on the lowest setting of an electric stand mixer fitted with a dough hook (dough will be sticky).
• Lightly oil a large mixing bowl and add the mixture to it. Cover with a moist towel and leave to rise at room temperature for 1 to 1 1/2 hours or overnight in the refrigerator (can freeze overnight at this point).
• Lightly grease a large baking sheet. Flour the work surface lightly, turn out the dough, and lightly coat the top with flour; press or roll till 1/2 inch thick. Cut out dough with floured 2 1/2- to 3-inch round cutters and place on prepared baking sheet. Form a ball with the leftovers. Roll out and cut out more rounds. Cover rounds lightly with a moist cloth and set aside for 30 minutes to rise until puffed.
• In the meantime, lay a cooling rack on top of another baking sheet. In a big, deep saucepan, heat the oil from 350°F to 360°F on a deep-fry thermometer. Working in batches of 3 to 4, carefully move the donuts to the hot oil and cook until golden brown, about 1 minute per side. Transfer the doughnuts to a cooling rack using a large slotted spoon; set aside to cool. Toss in a bowl with confectioners' sugar to coat.
• Fill a large piping bag with jam and a 1/2-inch round tip. Make a thin incision on the side of each doughnut. Insert the tip into each slit and gently squeeze in the jam until it just comes out of the hole.

Ingredients:

• 1 sheet puff pastry (thawed)
• 3 oz. Brie cheese, cut into 24 cubes
• 1/4 c. jam (we used apricot and raspberry and fig)
• Fresh thyme leaves, for sprinkling

Directions:

• Preheat the oven to 400°F. Unfold the puff pastry and cut it into 24 squares (approximately 1 1/2 inches each) to fit into a small muffin tray. Fill each pastry cup with a Brie cube and top with 1/2 teaspoon jam and a couple of fresh thyme sprigs.
• Bake for 15 to 18 minutes, flipping sheets halfway through, until golden brown. Remove from pans and place on a wire rack to cool.

Ingredients:

• pizza dough
• 1/3 c. baking soda
• 1 egg, beaten
• Coarse salt, for sprinkling
• Green onions, for sprinkling
• Grainy mustard, for serving

Directions:

• Bring 5 cups of water to a boil in a small pot. Mix in the baking soda.
• In the meantime, roll cherry-sized pieces of pizza dough (approximately 1/2 oz. each) into balls. Drop the balls into the boiling water. Cook for one minute, or until the puffs are slightly inflated. Remove balls with a slotted spoon and set on paper towels; transfer to a baking sheet lined with parchment paper, spacing 1/2" apart.
• Brush the dough with the egg, then sprinkle with coarse salt. Bake at 450°F for 12 to 15 minutes, or until brown.
• Serve with green onions and grainy mustard on the side.

Ingredients:

• 1 12-oz package cocktail franks
• 2 tubes refrigerated crescent roll dough
• 2 tbsp. Dijon mustard
• 1 large egg
• 1 tsp. caraway seeds
• Mustard, for serving

Directions:

• Preheat the oven to 375°F. Line a baking sheet with parchment paper. Roll out the dough and brush it with mustard. To get two slimmer triangles, cut each triangle in half lengthwise.
• Place 1 frank on each wide end of the dough, then roll up and arrange in two concentric circles on the prepared sheet, making sure the dough on both circles contacts.
• Brush with egg and 1 tbsp water, then sprinkle with caraway seeds. Bake for 18 to 22 minutes, or until golden brown. Serve with mustard if desired.

Ingredients:

• 1/2 c. finely chopped pecans
• c. dried tart cherries
• 4 tbsp. soft butter
• 1/4 c. brown sugar
• 1/4 tsp. pepper
• 1 pinch salt
• 3/4 c. apple juice
• Ice cream

Directions:

• Trim the bottom 1/4 inch of the apples to let them sit flat in a 7- to 8-quart slow-cooker bowl.
• Combine pecans, cherries, soft butter, brown sugar, allspice, pepper, and salt in a medium mixing basin using your fingertips. Fill apple cores with stuffing.
• Pour apple juice on top of the apples. Cook on low for 4 hours, or until the potatoes are soft. Serve with ice cream while still warm.

Ingredients:

• 8 oz. cream cheese, at room temperature
• 1/2 c. sour cream
• 1 clove garlic, grated
• 3/4 tsp. dried oregano
• Pinch of red pepper flakes
• Kosher salt
• 6 oz. mozzarella cheese, coarsely grated, divided
• 1/2 c. grated Parmesan, divided
• 1 1/4 c. pizza or marinara sauce
• 2 oz. mini pepperoni slices
• 1 baguette, warmed and sliced

Directions:

• Preheat the oven to 400°F. Combine cream cheese, sour cream, garlic, oregano, red pepper flakes, and 12 teaspoon salt in a medium mixing basin. 1 cup mozzarella and all but 2 tablespoons Parmesan are folded in.
• Place the mixture in a shallow 1-quart baking dish. Top with pizza sauce, then the remaining mozzarella and Parmesan, followed by the pepperoni. Bake for 15 minutes, or until the cheese begins to brown and the sauce is bubbling, adding 1 to 2 minutes of broiling time if necessary. Allow for a 5-minute pause before serving. Serve with slices of bread for dipping.

Ingredients:

• 6 large eggs, hard-boiled
• 2 tbsp. mayonnaise
• 1 tsp. fresh lemon juice
• 1 tsp. Dijon mustard
• 1/2 tsp. hot sauce
• Kosher salt and pepper
• Crumbled bacon, sliced scallions and chives, chopped parsley and dill, for serving

Directions:

• Cut eggs in half lengthwise. Mash yolks with mayonnaise, lemon juice, mustard, spicy sauce, and 1/8 teaspoon salt and pepper in a small bowl.
• Spoon into egg whites and top with chosen garnishes.

Ingredients:

• 1 c. (2 sticks) unsalted butter, cut into pieces
• 1 1/2 c. brown sugar
• 1/2 c. granulated sugar
• 1/2 tsp. kosher salt
• 1/2 c. bittersweet chocolate chips
• 3 large eggs
• 2 tsp. pure vanilla extract
• 1 1/2 c. unsweetened cocoa powder
• 3/4 c. all-purpose flour
• 18 chocolate sandwich cookies, roughly chopped

Directions:

• Preheat the oven to 350°F. Coat a 9-by-9-inch baking pan lightly with nonstick cooking spray.
• In a large mixing bowl, add the butter, sugars, and salt and microwave in 30-second increments on High, stirring after each, until the butter is melted. Whisk until the mixture is smooth and glossy, then toss in the chocolate chips and whisk to melt. Allow cooling for 5 minutes, whisking occasionally.
• Whisk in the eggs one at a time, followed by the vanilla extract. Stir in the cocoa, followed by the flour, just until incorporated. Fold in half of the cookies and pour batter into the prepared pan. Sprinkle the remaining cookies on top.
• Bake until brownies are set and wooden pick inserted 2 inches from center comes out with a few moist crumbs attached, 35 to 45 minutes.

Ingredients:

• 1 ripe medium banana
• 1/4 c. nut butter
• 12 oz. bittersweet chocolate
• Flaky sea salt, for sprinkling

Directions:

• 2 tiny muffin pans lined with foil
• Mash the banana with the nut butter in a small bowl.
• Put the chocolate in the second bowl. Microwave in 30-second intervals on high, stirring after each, until completely melted and smooth.
• Fill each liner with a scant teaspoon of chocolate, then top with 1 teaspoon of the nut-butter mixture. Spread roughly 1 teaspoon of chocolate on top to cover.
• Sprinkle each with sea salt and place in the freezer until solid.

Ingredients:

• 2 c. all-purpose flour
• 1 tsp. baking soda
• 1/2 tsp. kosher salt
• 1/2 c. firmly packed dark brown sugar
• 1/2 c. granulated sugar
• 1/2 c. canola oil
• 1/4 c. water
• 2 tsp. pure vanilla extract
• 1 c. bittersweet chocolate chips
• 1 c. semisweet chocolate chips

Directions:

• In a medium mixing basin, combine the flour, baking soda, and salt. Toss with chocolate chips.
• Break up the brown sugar in the second bowl, making sure there are no lumps. Whisk in the granulated sugar, oil, water, and vanilla extract. Mix in the flour mixture until it is just blended (there should be no streaks of flour).
• Line two cookie sheets with parchment paper. 2 inches apart, spoon out 2-inch mounds of dough. 30 minutes in the freezer
• Preheat the oven to 375°F. Bake cookies for 9 to 12 minutes, turning pans after 6 minutes, or until sides are golden brown. Allow cooling.