Peppermint Hot Chocolate Cupcakes 1 3/4 cups flour 3/4 cup cocoa powder 2 tsp baking soda 1 tsp

g soda 1 tsp baking powder 1 tsp salt 2 tsp espresso powder 2 cups sugar 1/2 cup vegetable oil 2 eggs, room temperature 1 teaspoon peppermint extract

Makes 2 dozen+ cupcakes

1 cup buttermilk or sour milk*1 cup peppermint hot chocolate Hersheys Peppermint Kiss candies

*to make sour milk, add 1 tbsp white vinegar to 1 cup of milk and let stand for at least 5 minutes. Directions: 1. Preheat oven to 350 F degrees. Line cupcake pan with liners. 2. Place one unwrapped peppermint Kiss in the bottom, center of each liner. 3. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt and espresso powder.

4. In a large bowl, whisk together the sugar and oil until combined. 5. Add the eggs and whisk until smooth. 6. Pour in the buttermilk or sour milk along with the peppermint extract and whisk until combined. Make sure to scrape the sides and bottom of the bowl to ensure everything is incorporated. 7. In three parts, whisk in the flour to the wet mixture. Between each addition add half the hot chocolate. Scrape the sides of the bowl and stir only until combined. 8. Fill cupcake liners 2/3 full with batter. Do not overfill! 9. Bake 18-20 minutes or until a toothpick comes out clean. 10. Cool in pans for 3 minutes then remove to a wire rack to cool completely. Marshmallow Frosting

Makes enough to frost 18 cupcakes

1 1/3 cup unsalted butter, room temperature 7 oz of marshmallow cream (1 jar) 1 tbsp vanilla extract 1 tsp peppermint extract 2 2/3 cup powdered sugar 1 tbsp of heavy cream (if needed) 1/8 tsp salt mini marshmallows mini chocolate chips crushed peppermint candies or a mini candy cane

Directions: 1. Using a stand mixer with a paddle attachment, cream together the butter and marshmallow fluff until smooth.

2. Mix in the vanilla and peppermint extract. 3. In three parts, add the powdered sugar and mix until smooth. Make sure to scrape the sides/bottom of the bowl frequently. 4. If necessary, add cream until you reach your desired consistency. 5. Add salt and mix on high for 1-2 minutes until color whitens and frosting is fluffy. Cupcake Assembly 1. Pipe a dollop of marshmallow frosting on to each cupcake. 2. Top with 5-6 mini marshmallows, mini chocolate chips and crushed peppermint candies.

The Cravory's cinnamons roll cookies Total time: 1 hour, 10 minutes, plus chilling and cooling times Servings: Makes 20 to 24 cookies Note: Adapted from the Cravory in San Diego. Cookie dough 1 cup (2 sticks) butter 1/2 cup (3 ounces) sugar 1 cup (8 ounces) brown sugar 1/4 cup (1 ounce) powdered sugar

3 eggs 2 teaspoons vanilla extract 3 cups plus 1 teaspoon (13 ounces) unbleached flour 1 teaspoon ground cinnamon 1/4 cup (1 ounce) cornstarch 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1. In the bowl of a stand mixer using the paddle attachment, or in a large bowl using a hand mixer, cream together the butter, sugar, brown sugar and powdered sugar. Beat in the eggs, one at a time, until thoroughly combined, then beat in the vanilla extract. 2. In a separate large bowl, whisk together the flour, cinnamon, cornstarch, baking powder, baking soda and salt. 3. With the mixer running, slowly beat in the flour mixture just until combined, being careful not to overmix. Remove the dough and cover with plastic wrap. Refrigerate the dough until well-chilled, at least 1 hour. Filling 1 cup (4 ounces) chopped toasted pecans 1/2 cup (4 ounces) light brown sugar 1/4 cup ( stick) butter, melted 1 tablespoon cinnamon Shortly before assembling the cookies, prepare the filling: In a medium bowl, combine the pecans, brown sugar, butter and cinnamon, mixing until wellcombined. Cookies and glaze Filling Cookie dough 2 ounces cream cheese, softened 2 tablespoons butter, softened 1 cup (4 ounces) powdered sugar, sifted 1 vanilla bean, scraped

Zest of orange, optional 3 tablespoons milk 1. Flour a cutting board or work surface. Turn the dough out on to the work surface and, using a rolling pin, roll out the dough to a 10-by-10-inch square. 2. Spread the filling gently but evenly over the dough. 3. Gently roll the dough into a tight log. Wrap the log in plastic wrap and refrigerate until well chilled, at least one hour, preferably overnight. 4. Heat the oven to 350 degrees. 5. Prepare the glaze: In the bowl of a stand mixer using the whisk attachment, or in a large bowl using a hand mixer, whisk together the cream cheese and butter. Slowly beat in the powdered sugar, then the vanilla bean and orange zest (if using). Finally, whisk in the milk until the glaze is smooth and thick. 6. Grease 2 (12-cup) muffin tins. Remove the dough log from the refrigerator and cut the log into half-inch-thick slices. Place each slice in a greased muffin cup. 7. Bake the cookies until the tops are slightly browned, about 15 minutes, rotating halfway for even baking. 8. Remove the cookies and cool, still in the muffin tins, on a rack. Using a fork, generously drizzle the glaze over the baked cookies before serving. Each of 24 cookies: 311 calories; 3 grams protein; 41 grams carbohydrates; 1 gram fiber; 15 grams fat; 8 grams saturated fat; 54 mg cholesterol; 27 grams sugar; 119 mg sodium.

Raspberry-Swirled Cheesecake Cupcakes (adapted from Martha Stewarts Cupcakes via Annies Eats)

Makes 32 cupcakes The truffles and drizzle make for a nice presentation, but the swirled cupcakes are plenty tasty and pretty on their own. For the crust: 1 cups (about 8 full crackers) graham cracker crumbs 4 tablespoons unsalted butter, melted 3 tablespoons sugar For the raspberry swirl: 6 ounces ( cup) frozen or fresh raspberries 2 tablespoons sugar 1 teaspoon cornstarch For the filling: 4 (8-ounce) cream cheese, at room temperature 1 cups (10.5 ounces) sugar Pinch of salt 1 teaspoon vanilla extract 4 large eggs, at room temperature 1. Preheat the oven to 300 degrees. Line 32 muffin wells with paper liners. 2. For the crust: In a food processor, process the graham crackers and sugar until evenly ground. Add the butter and pulse to combine, scraping the sides of the bowl as needed. Press 1 tablespoon of the crumb mixture onto the bottom of each liner. Bake until fragrant, about 10 minutes. Cool on a wire rack, maintaining the oven temperature. 3. For the raspberry swirl: Combine the raspberries, sugar, and cornstarch in a blender or food processor. Process until smooth, then pour through a fine mesh sieve to remove the seeds. (Or press the raspberries through a food mill, stirring the cornstarch and sugar into the puree.) 4. For the filling: Beat the cream cheese on medium speed in the bowl of an electric mixer until smooth. Gradually add the sugar and salt, then the vanilla. Beat in the eggs one at a time, mixing well after each addition. 5. To assemble, spoon 3 tablespoons of the cheesecake batter over the crust in each cupcake liner. Dot teaspoon of the raspberry puree in a few dots over the cheesecake filling. Use a toothpick or a wooden skewer to lightly swirl the puree. 6. Bake until the filling is set, about 30 minutes, rotating the pans halfway through baking. Transfer to a wire cooling rack and let cool to room

temperature. Transfer to the refrigerator and let chill for at least 2 hours before serving.

Raspberry Truffles (seen on Annies Eats, but I didnt use the same recipe) 6 ounces fresh raspberries 2 ounces bittersweet chocolate, finely chopped 2 tablespoons heavy cream 1. Gently wash and dry the raspberries. 2. In a small heavy saucepan, bring the cream to a simmer over medium-high heat. (Do not rapidly boil.) Pour the cream over the chocolate. With a fork, gently stir, starting in the center and working toward the edge, until the ganache is smooth. 3. Let the mixture stand at room temperature until its thick enough to hold a shape, about 45 minutes, then, using a pastry bag with a small opening, pipe into the stemmed opening on the raspberries. Chocolate Drizzle (adapted from Tartines Chocolate Friands) I didnt make this separately, I just stirred in more cream to the ganache leftover from the raspberry truffles. Im offering it here separately as a good chocolate drizzle recipe. 2 ounces bittersweet chocolate, finely chopped cup heavy cream In a small heavy saucepan, bring the cream to a simmer over medium-high heat. (Do not rapidly boil.) Pour the cream over the chocolate. With a fork, gently stir, starting in the center and working toward the edge, until the ganache is smooth.

For the chocolate cupcakes, I used this recipe for the cupcake portion; this champagne buttercream for the frosting; and this method for the chocolatecovered strawberries.

Key Lime Cheesecake (from Bon Apptit via epicurious) I used Key limes, but you can certainly use regular (Persian) limes instead. The recipe calls for an 8- or 8-inch round springform pan, but if you only have the more common 9-inch springform pan, you can certainly use that. I made a half recipe, split between a 5-inch round pan and a 3.5-inch round pan. Crust: 12 whole graham crackers cup (1.75 ounces) sugar teaspoon table salt cup (1 stick) unsalted butter, melted Lime custard: 6 large egg yolks cup (5.25 ounces) sugar 6 tablespoons fresh Key lime juice 1 teaspoon grated Key lime zest Filling: 2 (8-ounce) packages cream cheese, room temperature cup (4.67 ounces) sugar teaspoon table salt 2 large eggs, room temperature 3 tablespoons fresh Key lime juice 1 tablespoon grated Key lime zest

Topping: 1 (16-ounce container) sour cream 3 tablespoons sugar 1. For the crust: Preheat the oven to 350 degrees. Spray an 8- to 8-inch springform pan with nonstick spray. Wrap a layer of foil around the outside of the pan. Place the springform pan in a large baking pan with at least 2-inch sides. Bring 6 cups of water to a simmer; cover to keep warm. 2. In a food processor, process the graham crackers, sugar, and salt until evenly ground. Add the butter and pulse to combine, scraping the sides of the bowl as needed. Press the crumb mixture onto the bottom of the prepared pan. Bake until fragrant and browning slightly around the edges, about 10 minutes. Set aside to cool, maintaining the oven temperature. 3. For the lime custard: In the top of a double boiler or a heatproof bowl set over a saucepan of simmering water, whisk together the egg yolks, sugar, lime juice and zest. Cook, whisking frequently, until thick enough to coat the back of a spoon, about 8 minutes. 4. For the filling: In the bowl of a stand mixer fitted with the paddle attachment (or in a medium mixing bowl with a hand mixer), beat the cream cheese until smooth, about 1 minute. Add the sugar, salt, and lime zest; beat until light, about 2 minutes. Add the eggs one at a time, beating just until each addition is incorporated. Add the lime juice, blending well. 5. Scrape the lime custard over the crust, spreading it into an even layer. Spoon the cream cheese filling over the custard. Add enough of the hot water to the larger baking pan to come 1 inch up the sides of the cheesecake pan. Bake until the middle of the cheesecake is almost set, but not puffed and center moves slightly when pan is gently shaken, about 45 minutes. 6. For the topping: Stir the sour cream and remaining 3 tablespoons sugar in a medium bowl to blend. 7. Remove the hot cheesecake from the oven, leaving it in the baking pan. Carefully spoon the sour cream mixture over the hot cheesecake; let it set a few seconds to soften, then smooth it into an even layer. Bake the cheesecake for 10 more minutes. Transfer it to a wire rack to cool completely, then cover and refrigerate overnight. (Can be made 2 days ahead.) Release the pan sides from cheesecake; serve.

Smores Cupcakes

adapted from Making Cupcakes with Lola (makes 12)

Cupcakes 120g digestive biscuits/graham crackers (plus extra for decoration) crushed finely 2 1/2 tbs melted butter 150g plain flour 1 tsp baking powder pinch of salt 180g unsalted butter, at room temperature 150g brown sugar 1 tsp vanilla 2 eggs, at room temperature 150ml milk 12 squares of milk chocolate Marshmallow Frosting 180g sugar 1/4 tsp cream of tartar 3 egg whites 1 tsp vanilla 1. Preheat the oven to 350 F/180 C and line a muffin tray with paper liners. Mix 75% of the crushed graham crackers with the melted butter. Add 1 tablespoon of this mixture to the bottom of each liner.

2. Sift together the flour, baking powder and salt in a bowl. Stir in the remaining cookie crumbs. Set aside. 3. In a large mixing bowl beat the butter, sugar and vanilla for several minutes until light and creamy. Add the eggs one at time until incorporated. 4. Add in one third of the flour mixture alternating with the milk and finishing with the flour. Beat until just combined. Divide the mixture between the cases and bake for 25-30 minutes until a toothpick inserted in the center comes out clean. 5. Make the frosting. Put the sugar, cream of tartar and 100 ml of water and heat until the sugar has dissolved and a candy thermometer readers 242 F/115 C. 6. In a separate glass bowl, whisk the egg whites to stiff peaks. With the mixer on low speed slowly stream in the sugar mixture. Stir in the vanilla. Refrigerate for 30 minutes. 7. Pipe swirls on each cupcake and roll in crushed cookie crumbs. Top each cupcake with a square of milk chocolate and a drizzle of melted chocolate.

Red Velvet Cheesecake Brownies adapted from LorAnn Oils (makes about 12) Ingredients Brownie 6 tbs unsalted butter, at room temperature (86g) 4 ounces semisweet chocolate (I used Green & Blacks 70%) 2/3 cup sugar

2 eggs, at room temperature 1/2 cups plus 1 tbs plain flour 1 tbs cocoa powder 1/8 tsp salt 1 tbs red gel color (I used sugarflair from Jane Asher) Cheesecake 8 ounces full fat cream cheese 1 egg yolk 1/3 cup granulated sugar 1 tsp vanilla 1. Preheat oven to 350 F/180 C. Grease and flour a 9 x 9 inch pan (or line with parchment paper). 2. Make the brownie base. Melt the butter and chocolate in a microwave safe bowl on 30 second intervals. Pour mixture into a large mixing bowl and beat in the sugar and eggs until combined. 3. Mix in the flour, cocoa powder and salt. Stir until incorporated. Mix in the red color. 4. Reserve 1/4 cup of the batter and spread the rest into the pan. 5. Make the cheesecake by beating together the cream cheese, egg yolk, sugar and vanilla. 6. Very carefully spread the cheese cake over top the brownie batter. It doesnt have to be perfect. 7. Drop spoonfuls of the reserved brown batter on top of the cream cheese. Using a knife swirl up and down and then across. Only put the knife about halfway through if you want to be able to see a clear red layer on the bottom. 8. Bake for 25-30 minutes until a skewer inserted in the middle comes out clean. Enjoy! Be prepared to make second and third batches for your friends!