Ingredients ✨Ginger cookie dough * ¾ cup (170 g) unsalted butter, softened * ¾ cup (150 g) packed brown sugar * ¼ cup (50 g) granulated sugar * 1 large egg, room temperature * 2 tbsp (40 g) unsulphured molasses * 2 tsp vanilla extract * 2¼ cups (280 g) all-purpose flour * 2 tsp ground gin

Makes: 8 large cookies Bake: 350°F (175°C) ✨Cinnamon Cookie Dough: * 1 cup (226 g) unsalted butter, softened * ¾ cup (150 g) brown sugar * ¼ cup (50 g) granulated sugar * 1 large egg * 2 tsp vanilla extract * 2¾ cups (345 g) all-purpose flour * 1 tbsp cornstarch * 1 tsp baking soda * ½

Makes: 12 cookies Time: 20 minutes 🎃Ingredients * 12 Oreo cookies * 1 cup white chocolate melting wafers or white candy melts * 24 candy eyes 🎃Instructions: 1. Melt the chocolate: Melt the white chocolate according to the package directions until smooth. 2. Dip the Oreos: Dip each Oreo

✨For the Cookies: * 1 tsp instant coffee * 2 tsp hot water (to dissolve the coffee) * ½ cup cold butter, cut into cubes * ¾ cup brown sugar * 2 tbsp granulated sugar * 1 large egg (cold) * 1 tsp vanilla extract * 1½ cups all-purpose flour * ½ cup Dutch-processed cocoa pow

✨Crust * 300 g (2 cups) graham crackers, crushed * 110 g (½ cup) butter, melted * 125 g (½ cup) pecans, finely chopped (optional) * 1 tsp pumpkin spice ✨Cheesecake Filling * 500 g (2 cups) Philadelphia cream cheese, softened * ¾ cup pumpkin purée * 80 g (½ cup) powdered sugar * 1 tsp pum

Silky Smooth Buttercream ✨Ingredients * 4½ cups unsalted butter, softened * 6⅔ cups powdered sugar * ⅔ cup hot water * ⅓ cup + 1 tablespoon cold heavy cream * Pinch of salt * 1 tablespoon vanilla extract ✨Instructions: 1. In a bowl, combine the powdered sugar and hot water. Mix until

Yield: 24 cupcakes ✨Ingredients: Graham Cracker Crust * 2 cups (240 g) graham cracker crumbs * ¼ cup (50 g) granulated sugar * ½ cup (113 g) unsalted butter, melted Cupcakes * 1 box (15.25 oz) chocolate cake mix * Ingredients called for on the box (usually eggs, oil, and milk) Topp

✨Ingredients Peach topping * ¼ cup (57 g) unsalted butter * ½ cup (100 g) packed light brown sugar * 3–4 ripe peaches, peeled if desired and sliced into ½-inch wedges * ½ teaspoon ground cinnamon (optional) Cake batter * 1½ cups (180 g) all-purpose flour * 1½ teaspoons baking powder *

Yield: 8–10 servings Pan: 9-inch round cake pan (at least 2 inches deep) Bake Time: 40–50 minutes Oven Temperature: 350°F (175°C) ✨Ingredients: Topping * ¼ cup (57 g) unsalted butter, melted * ½ cup (100 g) light brown sugar, packed * 7 pineapple rings (canned, drained and patted dry)

Yield: 20–24 sandwich cookies Ingredients: ✨Cookies * 1 cup (226 g) unsalted butter, softened * ¾ cup (150 g) granulated sugar * 3 large egg yolks * 1 whole egg * 1 tsp vanilla extract * Zest of 1 lemon (optional, but traditional) * 2 cups (240 g) cornstarch (maicena) * 1 cup (125 g)

Yield: 8 torrijas Ingredients: ✨For the Bread * 1 loaf day-old brioche or thick white bread, cut into 1-inch slices (about 8 slices) ✨Milk Mixture * 2 cups (480 ml) whole milk * ¼ cup (50 g) granulated sugar * 1 cinnamon stick * Peel of 1 lemon (avoid the white pith) * Peel of 1 orange

Serves: 10–12 Prep time: 30 minutes Bake time: 1 hour 15 minutes Chill time: 6 hours or overnight Ingredients: ✨Crust * 2 cups graham cracker crumbs * ½ cup unsalted butter, melted * 2 tablespoons brown sugar * ½ teaspoon cinnamon ✨Cheesecake Filling * 24 oz (3 blocks) cream cheese

Serves: 4–6 (about 12 crostini) Prep time: 15 minutes Cook time: 10 minutes ✨Ingredients * 1 baguette or Italian loaf, sliced into ½-inch pieces * 2 ripe nectarines, thinly sliced * 8 oz burrata * 2–3 tbsp extra-virgin olive oil * Flaky sea salt * Freshly ground black pepper * Fresh bas