Ingredients

Crust

Lemon Curd Filling

•  2 large eggs plus 2 egg yolks (or 3
  whole eggs)
•  3/4 cup (150 g/5.3 oz) granulated sugar
•  1 tablespoon lemon zest
•  1/2 cup (120 ml) freshly squeezed lemon
  juice (2-3 lemons for both zest and juice)
•  2 tablespoons heavy cream , optional
•  1/2 cup (1 stick/115 g) unsalted butter, cut
  into small pieces

Instructions

1. To make the lemon curd: In a medium heatproof bowl,
   place eggs, sugar, lemon zest, lemon juice, and heavy cream and whisk to
   combine. Place the bowl over a saucepan of simmering water (bain-marie). Cook
   on moderate heat, whisking constantly, until mixture becomes thick (mine was
   ready in 10 minutes, but it can take up to 20). If you have a thermometer, it
   should register 170°F/75°C; otherwise, it should coat the back of a wooden
   spoon and leave a clear pass if you run your finger through it. The curd will thicken
   more once cooled.
2. Remove from heat and immediately strain mixture through a
   sieve. Add butter, a few cubes at a time, and whisk until completely melted and
   incorporated, and mixture is smooth. Take your time with it—the whisking makes
   for an airy and light texture. Allow to cool to room temperature before filling
   the tart. (Lemon curd can be kept in an airtight container in the fridge for up
   to a week, or can be frozen for up to 2 months. To thaw, place overnight in the
   fridge. Whisk the mixture to smoothen it before using.)
3. Fill the tart shell with lemon curd, then refrigerate for at
   least 4 hours until chilled. Serve with berries and whipped cream if you like.
   The tart is rich, so cut your servings small.

Base Recipe adapted from this SITE

Ingredients

For the crumb topping:

• 1/4 stick cold unsalted butter, cut into tiny cubes
• 1/4 cup granulated sugar
• 3 and 1/2 tablespoons all-purpose flour
• 1/4 teaspoon cinnamon

For the donuts:

• 1 cup all-purpose flour
• 1/2 cup light brown sugar, packed
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/2 cup full-fat sour cream
• 2 1/2 tablespoons unsalted butter, melted
• 1 large egg, at room temperature

For the vanilla glaze:

• 1/2 cup confectioners’ sugar
• 1/2 tablespoon whole milk
• 1/2 teaspoon vanilla extract

Instructions

1. Preheat oven to 350 degrees (F). Spray a 6 mold donut pan
   with non-stick baking spray; set aside.

For the crumb topping:

1. In a small bowl combine the sugar, the flour, and cinnamon.
   Add in the butter cubes and quickly work them into the mixture until it
   resembles a coarse meal; chill the topping in the freezer while making the
   donut batter.

For the donuts:

1. In a large bowl whisk together the dry ingredients. In a
   separate bowl whisk together the wet ingredients. Gently fold the wet mixture
   into the dry mixture – don’t over mix!
2. Spoon or pipe the batter into the prepared doughnut pan.
   Divide crumb topping evenly among donut tops, then bake for 10-11 minutes, or
   until the doughnuts spring back when lightly pressed. Allow doughnuts to cool
   for 10 minutes in the pan before gently lifting them out and transferring to a
   wire rack to cool for a few more minutes.

For the glaze:

1. In a small bowl whisk together the confectioners’ sugar,
   milk, and vanilla. Drizzle over donuts and serve at once.

Base Recipe adapted from this SITE

INGREDIENTS

Cookies

• 3 cups all-purpose flour*
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon cream of tartar
• 1/2 cup unsalted butter, softened
• 1/3 cup vegetable oil
• 2/3 cup Dixie
  Crystals Light Brown Sugar, packed
• 1/2 cup Dixie
  Crystals Confectioners Powdered Sugar
• 1 egg, room temperature
• 1 tablespoon milk
• 1 tablespoon vanilla

Caramel Topping

• 2 bags (10.5 oz) Werther’s Chewy Caramels, unwrapped
• 2 tablespoons milk
• 2 teaspoons salt
• Flaky sea salt, for garnish

DIRECTIONS

1. Preheat oven to 350°F. Line two baking sheets with parchment
   paper or silicone baking mat.1
2. In a medium bowl, whisk together flour, salt, baking soda,
   and cream of tartar, set aside.2
3. In a larger bowl, beat butter, oil, brown sugar, and
   powdered sugar until smooth. Add egg, milk and vanilla, beating until well
   combined.3
4. Gradually add dry ingredients into wet ingredients, beating
   until just combined.4
5. Using your hands, roll two heaping tablespoons of dough to
   create large golf ball side dough ball.5
6. Place on prepared cookie sheets, leaving 2 inches between
   cookies. Using a small buttered measuring cup (I use a 1/8 cup measuring cup),
   gently press in the center of the cookie to create an indent in the center.6
7. Bake for 8 to 10 minutes. The cookies will not look cooked
   all the way, they will stay very light in color, but they are done.7
8. Remove from oven and let cookies rest on baking sheet for 5
   minutes. Then transfer to a wire rack to cool completely.8
9. Caramel Topping: In a microwave-safe bowl, microwave caramels
   and milk for 30 seconds and stir. Continue microwaving in 15-second intervals
   until completely melted. Add in salt, stir well.9
10. Pour or drizzle the caramel into the indents in the cooled
    cookies. Sprinkle the tops with flaky sea salt before caramel begins to harden.10
11. Allow caramel to re-harden before moving cookies. Store in
    an airtight container for up to a week.

Base Recipe adapted from this SITE

Ingredients

• 1 1/2 cups unsalted
  butter softened (340g)
• ¾ cup powdered sugar 105g
• 1 Tablespoon vanilla extract
• 3/4 teaspoon salt
• 3 cups all-purpose (plain) flour (375g)
• 2 cups mini chocolate chips
• Additional powdered sugar for dusting

Instructions

1. Preheat oven to 375F (190C) and line a cookie sheet with
   parchment paper*.
2. Place butter in the bowl of a stand mixer (or you can use a
   large bowl and an electric mixer) and beat until creamy.
3. Add powdered sugar, vanilla extract, and salt, and beat
   again (start on low speed and then increase to high) until the mixture is
   creamy and well-combined.
4. Gradually add all-purpose flour until ingredients are well
   incorporated (be sure to scrape down the sides and bottom of the bowl!). 
5. Add mini chocolate chips and use a spatula or your mixer on
   low speed to stir them into your cookie dough (dough will be stiff).
6. Scoop cookie dough by approximately 1 Tablespoon and roll
   between your hands to form a smooth ball. Transfer to prepared baking sheet and
   place cookie dough balls at least 1″ apart.
7. Bake on 375F (190C) for 10-12 minutes or until bottom edges
   are just beginning to turn light golden brown.
8. Remove from oven and sprinkle/sift powdered sugar overtop
   cookies while they are still warm.
9. Allow to cool and enjoy!

Base Recipe adapted from this SITE

Ingredients

• 12 ounces semi-sweet chocolate chips (good quality
  )s , divided (I like Ghirardelli brand best for melting)
• 8 ounces mini pretzel twists , half of a
  regular 16-ounce bag
• 4 ounce box Reese’s Pieces candies

Peanut Butter Sauce:

• 1/2 cup honey
• 1/3 cup granulated sugar
• 1/2 cup creamy peanut butter
• 1/2 teaspoon vanilla extract

Instructions

1. Line a large, rimmed baking sheet with parchment paper.
2. Melt 8 ounces of the chocolate chips gently in the microwave
   (on low heat, stirring every 15 seconds) until smooth. 
3. Spread the chocolate evenly over the parchment. Immediately
   add the pretzel twists and Reese’s Pieces over the top (it’s ok if they overlap
   a little) and gently press them into the chocolate.
4. For the peanut butter sauce:
5. In a medium saucepan over medium heat add honey and
   sugar and stir well to combine. 
6. Bring to a boil and boil for 1 full minute, stirring. Remove
   from heat and stir in peanut butter until smooth. 
7. Stir in vanilla. Drizzle the peanut butter sauce over the
   top of the pretzels and candy. 
8. Melt remaining 4 ounces of chocolate and drizzle on
   top. 
9. Refrigerate until hardened.
10. Cut or tear into pieces. Store in the fridge.
11. You may also like, Graham Cracker Toffee Bars.

Base Recipe adapted from this SITE

• 3 3.5 oz pkgs instant chocolate pudding dark or milk
  chocolate
• 4 c milk
• 5 1/2 c cornflakes slightly crushed
• 1 1/2 c peanut butter
• 2 8 oz pkgs pkgs cream cheese softened
• 3/4 c powdered sugar
• 3 c cool whip
• mini chocolate chips optional, for serving

1. Combine the milk and pudding mix with an electric mixer.
   Once smooth, put in the refrigerator to set for at least 1 hr or overnight.
2. For the bottom layer, mix the cornflakes and peanut butter
   until combined (the best way to do this is with your hands; it’s messy, but
   effective). Spread the cornflake/pb mixture into the bottom of a 13×9 baking
   dish until evenly coated. Place into the freezer for 30 minutes to allow it to
   harden.
3. While the pb mixture is setting, combine the softened cream
   cheese, powdered sugar, and 1 cup cool whip. Mix on medium speed until smooth.
4. Remove the pan from the freezer and spread the cream cheese
   mixture over the bottom layer. Return to the freezer for 30 more minutes to
   set.
5. After the cream cheese layer has firmed a little, spread on
   the chocolate pudding. Refrigerate until ready to serve.
6. Just before serving, spread on the additional 2 cups cool
   whip and top with mini chocolate chips.