Type what you have

Ingredients

• ✓ kosher salt
• milk
• white sugar
• sugar
• egg yolk
• heavy cream

Instructions

1. 1 Combine milk, ⅔ cup sugar, 1 tablespoon sugar, and egg yolks in a saucepan; whisk thoroughly. Cook over medium heat, stirring gently with a spatula, until custard is steaming-hot and thick enough to coat the back of a spoon, about 10 minutes. Stir in heavy cream and salt; remove from heat.
2. 2 Pour custard through a fine-mesh sieve into a large measuring cup or bowl; cool to room temperature. Cover the cup with plastic wrap; refrigerate until completely chilled, 8 hours to overnight.
3. 3 Pour mixture into an ice cream maker and churn according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container, cover with a lid, and freeze until firm, at least 4 hours.

By John Mitzewich

Ingredients

• ✓ kosher salt
• dark chocolate
• butter
• almond meal
• cocoa powder
• coffee liqueur
• cayenne pepper
• egg
• white sugar
• cocoa
• powdered sugar
• raspberry
• whipped cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Generously grease an 8-inch cake pan with butter, and place a round piece of parchment paper in the bottom. Dust the inside and sides with cocoa powder and knock out excess. Set aside.
2. 2 Place chocolate and butter in a mixing bowl, and place on top of a saucepan filled with 1 inch of water. Place on low heat until the butter and chocolate have melted.
3. 3 Remove from heat, and stir together with a spatula. Stir in almond meal, cocoa powder, coffee liqueur, salt, and cayenne until fully combined. Set aside.
4. 4 Combine eggs and sugar in a second bowl, and beat with an electric mixer, or whisk by hand until very thick and pale colored.
5. 5 Pour chocolate mixture into the egg mixture; fold in gently with a spatula until just combined. Transfer batter into the prepared pan. Tap pan on the counter to settle the mixture.
6. 6 Bake in the preheated oven until a wooden skewer inserted near the center comes out almost clean, 25 to 30 minutes.
7. 7 Let cool for 30 minutes in the pan before turning out onto a plate. Let cool to room temperature, before wrapping and transferring into the fridge to chill before serving.
8. 8 Before cutting, the top can be dusted with cocoa and/or powdered sugar if desired. Serve with unsweetened whipped cream and fresh raspberries.

By John Mitzewich

Ingredients

• ✓ kosher salt
• bread flour
• semolina flour
• water
• honey
• ricotta cheese
• water
• white sugar
• semolina flour
• egg yolk
• candied orange peel
• vanilla extract
• cinnamon
• butter
• lard
• confectioners sugar

Instructions

1. 1 Make the dough: Mix bread flour, semolina flour, and kosher salt together in a large bowl. Mix in water and honey; the dough will be very dry, like pasta. If there is still dry flour after a few minutes of mixing, add up to 2 teaspoons more water to ensure all flour is moistened.
2. 2 Turn dough out onto a work surface and knead for a few minutes until smooth, firm, and not tacky. While you want a firm dough, it must still be workable. Divide dough into four pieces and flatten. Cover dough with plastic wrap when not working with it. Run each piece through a pasta machine on its widest setting a dozen or so times, folding it in half and rotating the sheet 45 degrees each time (see Tips). Dust with flour very sparingly, only if needed to prevent tearing. Repeat with remaining dough pieces. Wrap dough in plastic wrap and refrigerate for 2 hours.
3. 3 Meanwhile, make the filling: Blend ricotta cheese in a food processor until smooth. Bring water to a boil in a saucepan, then stir in sugar. Sift in semolina flour, whisking to avoid clumping; it will immediately thicken up. Reduce the heat to low, fold in blended ricotta, and cook for 2 more minutes, stirring constantly.
4. 4 Remove from the heat and transfer filling to the food processor. Add egg yolks, one at a time with the processor running, until fully combined. Add orange peel, vanilla, and cinnamon, then pulse to mix. Transfer filling to a bowl and cool to room temperature. Cover with plastic wrap and refrigerate.
5. 5 Divide each dough piece into four smaller pieces and cover with plastic wrap. Place clean kitchen towels over a work surface so you can lay each sheet of dough on the towels while you roll out the remaining sheets.
6. 6 Run each piece of dough through a pasta machine on progressively smaller settings until dough is as thin as possible. After running it through the machine, stretch each sheet as wide as you can without tearing. Dough sheets should stretch to three times their original width and be so thin you can see through them.
7. 7 Melt butter and lard in a saucepan. Place a sheet of parchment paper onto a work surface, and place the first sheet of pastry onto the parchment. Brush pastry with butter mixture. Place the second sheet above the first, overlapping 1/2 inch or so. Roll sheets up into a tight cylinder, leaving about 1 inch to overlap the next sheet. Place the third dough sheet onto the parchment, overlapping the second sheet, and brush with butter mixture. Continue rolling up the log of dough, repeating until all dough pieces are brushed with butter mixture and rolled. Wrap dough log in the parchment sheet, then wrap entirely with plastic wrap. Refrigerate for 2 hours.
8. 8 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Transfer chilled filling to a pastry bag or a 1-gallon zip-top bag with the corner snipped off.
9. 9 Cut dough log into 1/2-inch slices; you should have 16 to 20 pieces. Holding it in both hands, use your thumbs to flatten each slice from the center outwards, then shape it into a cone. Pipe some filling into the center, close partially, and repeat to form remaining pastries.
10. 10 Bake in the preheated oven until dough turns golden brown and starts to peel back from the pastries, 20 to 30 minutes, basting a couple of times with any leftover butter mixture if desired. Serve warm pastries dusted with confectioners' sugar.

By popperdoogles

Ingredients

• ✓ kosher salt
• ricotta cheese
• butter
• all-purpose flour
• white sugar
• cinnamon
• nutmeg
• butter
• marsala wine
• egg white
• mascarpone cheese
• orange
• lemon
• dark chocolate
• honey
• pistachio nut

Instructions

1. 1 Transfer ricotta cheese to fine-mesh strainer set over a bowl and let drain, 8 hours to overnight.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone mat (such as Silpat™) and brush with 1 teaspoon melted butter.
3. 3 For the shells, place flour, sugar, cinnamon, nutmeg, salt, 1 tablespoon melted butter, Marsala wine, and egg white in a bowl. Mix with a whisk until very smooth, relatively thin, and spreadable.
4. 4 Spoon about 2 tablespoons of batter per shell onto the prepared baking sheet. Swirl batter gently with the back of the spoon from the center outwards to create a fairly thin flat circle about 6 inches in diameter. You should be able to fit 2 per pan.
5. 5 Bake in the preheated oven until edges are browned and centers have golden brown spots, 10 to 12 minutes.
6. 6 While shells are baking, make a few molds by twisting pieces of aluminum foil into 7-inch long cylinders about 2 inches thick.
7. 7 While shells are still hot, quickly roll each around a foil mold to form a tube, seam-side down. Press each tube gently with a spatula for a few seconds until cool enough to hold its shape. Repeat with remaining batter, baking and shaping in batches; let shells cool completely.
8. 8 For the filling, mix drained ricotta cheese, mascarpone cheese, orange zest, lemon zest, dark chocolate, and honey together with a spatula. Transfer into a plastic pastry or zip-top bag and cut off one corner.
9. 9 Pipe the filling into one end of a shell until it comes out slight from the opening, and then turn and fill the other end. Garnish both ends of exposed cheese filling with chopped pistachios. Serve within the next hour or two while cannoli remain crispy.

By John Mitzewich

Ingredients

• ✓ kosher salt
• water
• egg
• pepperoni
• salami
• ham
• turkey sausage
• egg
• black pepper
• pecorino romano cheese
• mozzarella cheese
• ricotta cheese
• water
• egg
• olive oil
• butter
• salt
• all-purpose flour

Instructions

1. 1 To make the crust: Combine flour, salt, butter, and olive oil in a large bowl. Blend butter into flour with a pastry cutter or your fingertips until it resembles coarse crumbs. Make a well in the center of flour mixture; pour egg into the well, and mix with a fork until egg is mixed in, about 1 minute. Add cold water and mix briefly with a fork. Switch to mixing with your hands and press mixture into a ball. If it seems dry, sprinkle in some more water, 1 teaspoon at a time, until dough comes together.
2. 2 Transfer dough to a work surface and press into a disk. Wrap in plastic wrap and place in the refrigerator to rest for at least 1 hour.
3. 3 Make the filling while the dough is resting: Combine drained ricotta cheese, mozzarella cheese, Pecorino Romano cheese, salt, black pepper, beaten eggs, cooked Italian sausage, smoked ham, salami, and pepperoni in a large bowl. Mix thoroughly until extremely well combined; don't worry about overmixing. Cover and place in the refrigerator until ready to use.
4. 4 Preheat the oven to 450 degrees F (230 degrees C). Rub a 9-inch springform pan with olive oil and dust with flour.
5. 5 Place dough on a lightly floured surface. Cut off 1/3 of the dough and set aside for the top crust. Roll out the remaining dough for the bottom crust, using only as much flour as needed, into a 15-inch circle, about 1/8 inch thick. Roll the dough onto the rolling pin and transfer to the prepared pan. Tuck the dough into the bottom and up the sides of the pan, being careful not to stretch it. Remove any excess dough, dampen it with water, and use it to fill in where needed.
6. 6 Transfer filling into the pan, press firmly into the edges to ensure there are no air pockets, and smooth out the top.
7. 7 Roll remaining dough into a circle that's slightly wider than the pan. Roll dough onto the rolling pin and transfer to the pan. Position the top crust properly and press to seal it with the side edges.
8. 8 Mix egg and water for egg wash together in a small bowl.
9. 9 Brush egg wash on top of dough to moisten entire surface. Trim off excess dough if desired. Fold the side dough down from the pan edges onto the top crust and crimp edges with your fingertips until fully sealed. Brush once more with egg wash.
10. 10 Place in the center of the preheated oven, and immediately reduce the heat to 350 degrees F (175 degrees C). Bake until top crust is a beautiful golden brown, about 1 hour 15 minutes.
11. 11 Remove from the oven and let cool for 10 minutes. Carefully remove the ring and let cool another 15 minutes before slicing into wedges.

By John Mitzewich

Ingredients

• ✓ kosher salt
• heavy cream
• sweetened condensed milk
• vanilla extract

Instructions

1. 1 Place a 1-pint wide-mouth Mason jar in the freezer until chilled, about 5 minutes.
2. 2 Place cream, condensed milk, vanilla, and salt into the chilled jar. Beat with an electric hand mixer fitted with only one beater until thickened to the consistency of soft serve, 2 to 3 minutes, gradually increasing mixer speed from low to high. If desired, stir in any mix-ins with a long-handled spoon, making sure to leave at least 1/2 inch headspace. Seal the jar and freeze until hardened, about 4 hours.

Ingredients

• ✓ kosher salt
• vanilla sandwich cookie
• strawberry gelatin mix
• butter
• almond extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a large, rimmed baking sheet with parchment paper.
2. 2 Process cookies in a food processor until mixture resembles fine crumbs, 20 to 30 seconds.
3. 3 Stir together half of the crumbs (about 2 cups), gelatin, melted butter, almond extract, and salt in a large bowl until combined. Spread in even layer on the prepared baking sheet.
4. 4 Bake in the preheated oven until edges are light golden brown, 10 to 12 minutes. Let cool completely, about 20 minutes.
5. 5 Place remaining half cookie crumbs in a large bowl. Place cooled strawberry-cookie mixture back in food processor; pulse until fine crumbs, 10 to 12 pulses. Add strawberry-cookie mixture to remaining cookie crumbs, stir until well combined.

By thymeforpineapple

Ingredients

• ✓ kosher salt
• half-and-half
• white sugar
• vanilla extract
• strawberry
• ice

Instructions

1. 1 Combine the half and half, sugar, vanilla, and strawberries in a quart size resealable plastic bag. Press the air out of the bag, seal, and shake bag to combine contents. Place the bag into a gallon sized zip top bag. Add the ice to the gallon bag, press the air out, and seal bag.
2. 2 Wrap bags in a hand towel. Shake continuously, until the contents of the small bag thickens into soft-serve ice cream, 5 to 10 minutes.
3. 3 Rinse the small bag quickly under cold water to wash off salt. Lay the ice cream filled baggie on a flat surface. Use a wooden spoon handle to push the ice cream down to the bottom corner of the baggie. Snip off the corner, and squeeze ice cream into a bowl.

By Melissa

Ingredients

• ✓ kosher salt
• powdered sugar
• butter
• peanut butter
• vanilla extract

Instructions

1. 1 Sift sugar through a fine-mesh strainer into a large bowl.
2. 2 Heat butter and peanut butter in a saucepan over medium heat. Whisk to combine and cook until bubbles appear on the edges, 3 to 5 minutes. Stir in salt and vanilla extract. Pour over powdered sugar in the bowl. Mix together using a spatula until smooth.
3. 3 Spread mixture into an 8x8-inch baking pan lined with plastic wrap. Wrap fully and refrigerate until firm enough to cut but not too hard, 1 to 3 hours.
4. 4 Unwrap fudge and cut into small cubes. Let warm up on the counter before cutting if needed.

By John Mitzewich

Ingredients

• ✓ kosher salt
• coconut
• sweetened condensed milk
• vanilla extract
• egg white
• bittersweet chocolate

Instructions

1. 1 Preheat an air fryer to 320 degrees F (160 degrees C) for 10 minutes. Cut a piece of parchment paper to fit the air fryer basket, leaving 1 inch on each side to use as handles.
2. 2 Mix coconut, condensed milk, salt, and vanilla together in a large bowl.
3. 3 Beat egg whites in a medium bowl with an electric mixer with a whisk attachment on medium-high speed until stiff peaks almost form, about 90 seconds. Fold egg whites into the coconut mixture.
4. 4 Working in batches, spoon level tablespoons of the coconut mixture into rounds and place on the parchment paper, about 6 at time. Carefully transfer the parchment with coconut rounds into the air fryer basket.
5. 5 Cook until golden brown and set, 9 to 10 minutes. Remove parchment from basket, transfer macaroons to a wire rack, and repeat the process with remaining coconut mixture using the same piece of parchment paper.
6. 6 Microwave chocolate in a medium microwave-safe bowl on high power for 30 seconds, then stir. Continue microwaving and stirring in 30 second increments, until melted and smooth, about 90 seconds total.
7. 7 Dip flat bottoms of macaroons into melted chocolate and transfer to a parchment-lined baking sheet to set. Let rest until chocolate firms, about 30 minutes.

By Marianne Williams

Ingredients

• ✓ kosher salt
• butter
• brown sugar
• all-purpose flour
• coarse sugar
• sea salt

Instructions

1. 1 Cream butter, Diamond Crystal® Kosher Salt and dark brown sugar in a bowl for 5 minutes with an electric mixer on high speed. Add flour and mix on low speed until just combined.
2. 2 Scrape dough onto a sheet of parchment paper; shape into a log about 2 inches in diameter. Wrap with the parchment paper. Refrigerate until chilled completely, about an hour.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Lightly oil cookie sheets.
4. 4 Remove dough from parchment and roll in demerara sugar to coat. Slice into rounds 1/4 inch thick and place on cookie sheets.
5. 5 Sprinkle each cookie with additional demerara sugar and a pinch of Diamond Crystal® Coarse Sea Salt.
6. 6 Bake until very lightly browned and firm to the touch, about 8 to 10 minutes.

By Diamond Crystal Salt

Ingredients

• ✓ kosher salt
• butter
• brown sugar
• vanilla extract
• cinnamon
• nutmeg
• black pepper
• all-purpose flour
• rye flour
• white sugar

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Stir together butter, brown sugar, vanilla, cinnamon, salt, nutmeg, and pepper in a bowl. Starting at low speed and increasing to medium, beat with an electric mixer for 30 seconds. Continue beating at medium to high speed until mixture is fluffy. Scrape down the sides of the bowl and add all-purpose flour; mix on low speed until combined. Add rye flour, 1/2 cup at a time, mixing on low, until combined.
3. 3 Put white sugar in a small bowl. Scoop out 1 1/2-tablespoon portions of the dough and roll into balls; roll balls in sugar.
4. 4 Arrange dough balls on the prepared baking sheets, spacing them about 1 inch apart. Use the bottom of a glass or other kitchen tool to flatten each dough ball a bit to press in designs.
5. 5 Bake until cookies are lightly browned around the edges, 22 to 24 minutes. Cool on baking sheets for 5 minutes. Transfer to a wire rack to cool completely. Store in an airtight container up to 3 days at room temperature or freeze up to 3 months.

By Irvin Lin

Ingredients

• ✓ kosher salt
• raspberry
• white sugar
• milk
• egg
• sugar
• all-purpose flour
• butter
• vanilla extract
• sugar

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Butter a deep-dish pie pan.
2. 2 Spread raspberries into the prepared pan and top with 1/4 cup white sugar.
3. 3 Blend milk, eggs, 1 1/4 cups white sugar, flour, unsalted butter, vanilla extract, and salt together in a blender until smooth and creamy; slowly pour over raspberries. Sprinkle coarse sugar over the floating raspberries.
4. 4 Bake in the preheated oven until custard is raised in the middle and top is lightly browned, 45 to 50 minutes.

By Sweet Pickles Mom

Ingredients

• ✓ kosher salt
• mango
• heavy cream
• brown sugar
• corn syrup
• rum

Instructions

1. 1 Combine mangoes, heavy cream, brown sugar, and corn syrup in a blender or the bowl of a food processor; blend on high for 30 seconds.
2. 2 Transfer mango mixture to an airtight container; stir in spiced rum and salt. Refrigerate, 8 hours to overnight.
3. 3 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

By Soup Loving Nicole

Ingredients

• ✓ kosher salt
• raspberry
• white sugar
• cocoa powder
• vegetable oil
• baking powder
• vanilla extract
• egg
• flour
• confectioners sugar

Instructions

1. 1 Pulse 1 1/2 cups raspberries in a blender or food processor until reduced to a powder.
2. 2 Put white sugar, cocoa powder, oil, baking powder, vanilla, salt, and 1/4 cup powdered raspberries in a large bowl. Beat together with a mixer until well blended. Mix in eggs 1 at a time, waiting until each addition is incorporated before adding the next. Add flour; mix on low speed until incorporated. Cover with plastic wrap. Chill 4 to 8 hours or overnight.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.
4. 4 Put confectioners' sugar in a small bowl; put remaining powdered raspberries in another small bowl.
5. 5 Roll walnut-size pieces of dough into a ball, then roll each ball partly in powdered raspberries and partly in powdered sugar. Arrange on prepared sheet and bake until barely set and crackled on top, 10 to 12 minutes. Cool on sheet 10 minutes. Transfer to a wire rack to cool completely.

By eatthelove

Ingredients

• ✓ kosher salt
• cream cheese
• white sugar
• egg yolk
• lemon zest
• vanilla extract
• puff pastry
• blackberry
• egg white
• water

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Beat cream cheese and sugar together by hand or with an electric mixer on low speed until creamy but not whipped. Add egg yolk, lemon zest, vanilla extract, and salt and stir until combined.
3. 3 Unfold puff pastry onto a lightly floured surface. Roll slightly if needed to achieve a 10-inch square. Cut into quarters. Place a heaping tablespoon of cheese filling into the center of each square. Add 2 blackberries to each square on top of the cheese filling.
4. 4 Beat egg white and water together in a bowl. Brush the edges of each square with egg wash. Bring opposite corners together at the center, being careful to pinch the ends together to ensure a good seal. Repeat with the other corners to guarantee filling doesn't fall out. Repeat this process with remaining squares.
5. 5 Brush the tops of the pastries with more egg wash and place on the prepared baking sheet. Let rest in the refrigerator for 15 minutes.
6. 6 Bake in the preheated oven until browned and puffed, about 20 minutes.

By Mrs Gator Williams

Ingredients

• ✓ kosher salt
• pie crust
• pumpkin puree
• sweetened condensed milk
• egg
• pumpkin pie spice
• sugar
• egg white
• cream of tartar
• vanilla extract

Instructions

1. 1 Follow the directions for making Allrecipes' Simple Pumpkin Pie , then make the meringue.
2. 2 Place the sugar, egg whites, cream of tartar, and salt in the top pan of a double boiler or in a heatproof bowl set over a medium, heavy-bottomed saucepan filled with a few inches of simmering water (be sure the bottom of the bowl does not touch the water).
3. 3 Cook over medium heat, using a heatproof rubber spatula to stir the mixture and scrape the sides of the bowl occasionally, until the sugar is completely melted and the candy thermometer inserted in the center of the mixture reads 160 degrees F (70 degrees C).
4. 4 Immediately pour the mixture into the bowl of a stand mixer fitted with the whisk attachment. Whisk on low for 1 minute, then increase the speed to medium-high and whisk for 10 minutes, or until stiff, glossy peaks form and the sides of the bowl should feel cool to touch. Add the vanilla and mix on medium-low speed until combined.
5. 5 Use immediately by scooping the meringue over the pumpkin pie. Use a chef's torch (see foot note) to toast the meringue and serve immediately.

By Michelle Lopez

Ingredients

• ✓ kosher salt
• whole wheat flour
• all-purpose flour
• baking soda
• cinnamon
• nutmeg
• butter
• white sugar
• egg
• vanilla extract
• banana
• yogurt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan. In a bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, kosher salt, cinnamon, and nutmeg.
2. 2 Mash together the butter and sugar in a mixing bowl until creamy; beat in the egg and vanilla extract with an electric beater. In a third bowl, mash the bananas with the yogurt until smooth. Mix the flour mixture into the butter mixture in several additions, alternating with the banana mixture until the batter is smooth. Pour into the prepared loaf pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of the banana bread comes out clean, 50 to 60 minutes. Let the bread cool in the pan for 10 minutes, then finish cooling on a cooling rack.

By Rachel Ziefle

Ingredients

• ✓ kosher salt
• quinoa
• water
• kumquat
• cilantro
• olive oil
• lemon juice
• pear
• cucumber
• watercress

Instructions

1. 1 In a medium saucepan, combine the quinoa and water and bring to a boil. Simmer over low heat stirring often, until tender, about 12 minutes. Drain and cool completely.
2. 2 In a small bowl, combine the kumquats, cilantro, olive oil, lemon juice and salt. Allow to steep for 5 minutes.
3. 3 In a large bowl, combine the quinoa, pear and cucumber. Add the dressing and toss well. Add the watercress and toss again and serve.

By Barrett

Ingredients

• ✓ kosher salt
• butter
• rolled oat
• cinnamon
• sugar
• honey
• ricotta cheese
• cream cheese
• orange zest
• orange juice
• egg

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch loose-bottom cake pan or springform pan with a round of parchment paper and grease. Set aside.
2. 2 Melt butter in a small saucepan over medium heat; cook, whisking often, until butter foams and browns, 4 to 6 minutes. Remove from heat.
3. 3 Add oats, 1/4 cup sugar, 2 tablespoons honey, 1 teaspoon salt, and cinnamon to a food processor and process until finely ground, about 30 seconds. Add browned butter to food processor and pulse until mixture resembles moist sand. Press oat mixture firmly into the bottom of the prepared pan.
4. 4 Bake in the preheated oven until golden brown and firm, about 12 minutes. Remove from oven and let cool while you prepare the filling. Reduce oven temperature to 300 degrees F (150 degrees C).
5. 5 Wipe out food processor. Add ricotta, cream cheese, orange zest and juice, remaining 3/4 cup sugar, remaining 4 tablespoons honey, and remaining 1/2 teaspoon salt to food processor and process until smooth, 30 seconds to 1 minute. Add eggs, one at a time, and pulse until just combined; do not overmix. Pour mixture over crust in prepared pan and smooth top with spatula. Wrap bottom and sides of pan in aluminum foil to insulate.
6. 6 Bake in the preheated oven until cheesecake is golden and set but the center is still jiggly, about 1 hour and 45 minutes. Allow to cool for 1 hour inside the turned off oven with the oven door cracked open. Remove from oven and let cool on a wire rack at room temperature, about 1 hour. Cover with plastic wrap and chill at least 12 hours and up to 48 hours.
7. 7 Run a knife around the perimeter of the cheesecake to loosen from pan. If using a loose-bottom pan, place the pan on a large can or cup and pull downward to drop the pan away from the cheesecake. If using a springform pan, remove the rim by pulling the latch.

By Liv Dansky

Ingredients

• ✓ kosher salt
• chocolate sandwich cookie
• butter
• cream cheese
• white sugar
• sour cream
• chocolate liqueur
• creme de menthe liqueur
• egg
• creme de menthe thins
• mint

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line the bottom and sides of a 9-inch springform pan with 4 layers of aluminum foil.
2. 2 Pulse mint sandwich cookies in a food processor until finely chopped. Add butter and 1/4 teaspoon salt, and pulse until incorporated, about 5 times. Press cookie mixture evenly over bottom and halfway up sides of springform pan.
3. 3 Bake in preheated oven until fragrant and starting to turn crispy, 10 to 12 minutes. Remove and set aside to cool while you prepare the cheesecake filling. Decrease oven temperature to 325 degrees F (165 degrees C).
4. 4 Combine cream cheese and sugar in the bowl of an electric stand mixer fitted with the paddle attachment. Beat on medium-high, scraping down sides as necessary, until completely smooth and creamy, 1 to 2 minutes. Add sour cream and beat until combined, about 30 seconds. Add chocolate liqueur, creme de menthe liqueur, and remaining 1/2 teaspoon salt; beat on medium until combined, about 1 minute. Add eggs, 1 at a time, and beat on low until just incorporated. Pour cheesecake mixture into the cooled crust. Place the springform pan into a large roasting pan.
5. 5 Place roasting pan on center rack in the oven. Carefully pour boiling water into the roasting pan to come 1 inch up the sides of the springform pan, making sure you do not get any water into the cheesecake.
6. 6 Bake until filling is set but still slightly jiggly in center, 60 to 65 minutes. Turn oven off, and prop open door. Let cheesecake cool in oven for 1 hour. Remove roasting pan with cheesecake from oven. Remove cheesecake from roasting pan, and set aside to cool completely, about 45 minutes. Cover with plastic wrap and refrigerate at least 4 hours, up to overnight.
7. 7 Run a sharp paring knife around edges of crust to loosen from pan. Remove sides of springform pan. Run knife around bottom of cheesecake to loosen. Gently shimmy, or use large spatulas, to transfer onto a cake stand or serving plate. Chop creme de menthe thins. Top cake with chopped thins and sprig of mint. Slice and serve cold or at room temperature.

By Marianne Williams

Ingredients

• ✓ kosher salt
• acorn squash
• butter
• water
• egg yolk
• brown sugar
• heavy cream
• milk
• vanilla extract
• ginger
• allspice

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Place squash, pointed-side up, on a baking sheet.
2. 2 Bake in the preheated oven until squash is tender, about 1 hour. Cool squash until easily handled. Cut squash in half, remove seeds and stringy parts of meat, and peel skin from the squash and discard.
3. 3 Mash the squash meat in a bowl and measure 1 cup meat.
4. 4 Combine 1 cup squash meat and butter in a saucepan; add enough water to make squash stir-able. Cook squash mixture over low heat until squash softens, adding more water if needed to thin the squash, about 15 minutes. Remove saucepan from heat and cool squash mixture.
5. 5 Beat egg yolks and brown sugar together in a bowl using a whisk until thickened.
6. 6 Heat cream and milk together in a saucepan over low heat until mixture begins to simmer. Gradually pour cream mixture into the egg yolk mixture and beat until smooth to temper the eggs. Pour the cream-egg mixture into the saucepan; simmer over low heat until mixture is thickened and easily coats the back of a spoon, about 20 minutes. Strain cream mixture through a fine-mesh strainer into a large bowl and cool to room temperature.
7. 7 Beat squash mixture into cream mixture until smooth; stir in vanilla extract, ginger, salt, and allspice. Cover bowl with plastic wrap and refrigerate until completely chilled, at least 4 hours.
8. 8 Stir cream mixture and transfer to an ice cream maker and follow manufacturer's instructions for making ice cream.

By CaseyCatering

Ingredients

• ✓ kosher salt
• butter
• black jasmine tea leaf
• all-purpose flour
• baking powder
• sour cream
• buttermilk
• white sugar
• white sugar
• egg
• almond extract
• almond

Instructions

1. 1 Melt butter in a saucepan over low heat. Stir in jasmine tea; heat for 5 minutes. Remove from heat and let stand for 5 minutes. Strain into a large bowl and discard solids. Let butter cool to room temperature, 20 to 30 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Line a 9x5-inch loaf pan with parchment paper, leaving an overhang on 2 sides.
3. 3 Whisk flour, baking powder, and salt together in a small bowl. Whisk sour cream and buttermilk together in a separate small bowl.
4. 4 Add 3/4 cup plus 2 tablespoons sugar to the butter and beat with an electric mixer until light and fluffy, 3 to 4 minutes. Add eggs one at a time, beating well after each addition. Scrape down sides of the bowl and stir in almond extract.
5. 5 Add the flour mixture in 3 additions, alternating with the sour cream mixture. Beat batter just until combined. Scrape batter into the prepared pan and sprinkle sliced almonds over the top.
6. 6 Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 50 minutes. Tent loaf with foil if it starts to brown too quickly.
7. 7 Transfer the pan to a wire rack and let cake cool for 15 minutes. Gently lift out loaf using the parchment overhang. Transfer to the rack and let cool completely before slicing.

By LauraF

Ingredients

• ✓ kosher salt
• shortbread cookie
• butter
• sugar
• cinnamon
• white sugar
• cinnamon
• cream cheese
• sugar
• sour cream
• vanilla extract
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Stir crushed shortbread cookies, melted butter, sugar, and cinnamon for crust together in a medium bowl. Press crumb mixture firmly onto the bottom of a 9-inch springform pan.
3. 3 Bake in the preheated oven until edges begin to brown and cinnamon is aromatic, 10 to 12 minutes. Let cool on a wire rack for 1 hour. Reduce the oven temperature to 300 degrees F (150 degrees C).
4. 4 Stir 2 tablespoons sugar and 1 1/2 teaspoon cinnamon for filling together in a small bowl. Set aside.
5. 5 Beat cream cheese, 1 cup sugar, and sour cream together in the bowl of a stand mixer fitted with a paddle attachment until fluffy, about 3 minutes, scraping down sides of bowl as needed. Add vanilla, remaining 1 teaspoon cinnamon, and salt; continue beating just until combined. Add eggs, one at a time, beating on low just until incorporated, about 1 minute; do not overbeat.
6. 6 Wrap foil loosely around the bottom and up the sides of the springform pan. Pour the cheesecake batter into the cooled crust and set it in a large baking dish or roasting pan. Pour hot water into the roasting pan to reach halfway up the sides of the springform pan.
7. 7 Bake on the middle rack of the preheated oven for 60 minutes. Without removing the roasting rack from the oven, carefully slide the oven rack out enough so you can evenly sprinkle cinnamon-sugar mixture over the top of the cheesecake. Carefully slide the oven rack back into the oven and continue baking until the filling is set around the edges and slightly wobbly in center, 10 to 15 minutes more.
8. 8 Carefully remove from oven. Lift springform pan from roasting pan and place on a wire rack. Let cool to room temperature, about 2 hours. Remove and discard foil from springform pan and place cheesecake in the refrigerator to chill for at least 4 hours or overnight.
9. 9 Run a hot knife or offset spatula around rim of pan to loosen cake. Remove sides of springform pan. Slice and serve.

By Jasmine

Ingredients

• ✓ kosher salt
• oat
• white whole wheat flour
• baking powder
• cinnamon
• honey
• applesauce
• butter
• egg
• vanilla extract
• dark chocolate chip
• walnut

Instructions

1. 1 Whisk oats, flour, baking powder, cinnamon, and kosher salt together in a large bowl.
2. 2 Combine honey, applesauce, butter, egg, and vanilla extract in a medium bowl. Whisk until blended. Pour into the bowl with the flour mixture; stir until just combined. Fold chocolate chips and walnuts into the batter.
3. 3 Place batter in the refrigerator and let chill at least 30 minutes or up to 3 days.
4. 4 When ready to bake, preheat the oven to 350 degrees F (175 degrees C) and place a rack in the center. Line a large, rimmed baking sheet with parchment paper or a silicone baking sheet.
5. 5 Remove chilled dough from the refrigerator. Let sit for 5 to 10 minutes if very stiff.
6. 6 Drop dough onto the prepared baking sheet in 1 1/2-inch balls using a cookie scoop or spoon, leaving 1 inch of space around each. Gently flatten each cookie with your fingers to 3/4-inch thick.
7. 7 Bake in the preheated oven until golden, firm around the edges, and set on top, 9 to 10 minutes.
8. 8 Place the baking sheet on a wire rack. Let cool on the baking sheet for 2 minutes before transferring cookies to the wire rack to cool completely.

By Brandon Bray

Ingredients

• ✓ kosher salt
• ✓ kosher salt
• butter
• semisweet chocolate chip
• all-purpose flour
• cocoa powder
• baking powder
• sugar
• egg
• vanilla extract
• raspberry jam
• raspberry
• semisweet chocolate chip
• heavy cream
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking pan and line the bottom and sides with parchment paper, leaving a 1-inch overhang. Lightly grease parchment.
2. 2 Make the brownies: Melt butter in a small saucepan over medium-low heat; once melted, stir in the chocolate chips. Stir until the chocolate is completely melted and mixture is smooth; set aside and allow the mixture to cool to room temperature.
3. 3 Whisk flour, cocoa powder, salt, and baking powder together in a medium mixing bowl; set aside.
4. 4 Combine sugar and eggs in a large mixing bowl; beat with an electric mixer at medium speed until pale and fluffy. Mix in vanilla. Mix in the cooled, melted chocolate, adding it to the bowl in a slow, steady stream. Mix in the dry ingredients in increments, at low speed, until just combined. Finish incorporating the batter by hand with a rubber spatula if necessary. Scrape the batter into prepared pan.
5. 5 Bake in the preheated oven until brownies begin to pull away from the sides of pan and a toothpick inserted into the center of the brownies tests clean, 30 to 35 minutes. Place the pan on a wire rack and allow brownies to cool completely, 30 to 40 minutes.
6. 6 To prepare the topping, spread the raspberry jam evenly over the brownies in the pan, spreading right to the edge. Arrange the whole raspberries in a single layer over the jam.
7. 7 Place the chocolate chips in a medium, heat-proof mixing bowl. Warm heavy cream and butter in a small saucepan over medium heat, stirring occasionally. When the butter melts and the cream begins steaming and bubbling at the edges, pour the hot cream mixture over the chocolate. Let stand for 3 to 5 minutes to allow chocolate to melt; add salt and whisk until completely smooth. Pour the chocolate ganache over the raspberries. Refrigerate until chocolate is set, about 30 minutes.
8. 8 Carefully pull the brownies from the pan using parchment paper overhang; place on a cutting board and carefully peel the parchment paper from the sides. Slice into 9 squares and serve.

By Darcy Lenz

Ingredients

• ✓ kosher salt
• all-purpose flour
• unsweetened chocolate
• butter
• sugar
• egg
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter an 8-inch square baking dish or pan, then line with parchment paper if desired to make getting the brownies out easier.
2. 2 Mix flour and salt together in a bowl; set aside.
3. 3 Place chopped chocolate and butter into a heatproof bowl and set over a saucepan with 1 inch of very gently simmering water. When the butter and almost all of the chocolate is melted, stir until smooth. Turn off the heat and set aside.
4. 4 Mix sugar and eggs in a mixing bowl with an electric hand mixer until very airy, thick, and creamy, about 5 minutes. Mix in vanilla extract, then slowly drizzle in the melted chocolate mixture, while mixing on high speed.
5. 5 Dump in the flour mixture and mix on low speed just until the flour disappears. Use a spatula to transfer the batter into the prepared baking dish and spread as evenly as possible.
6. 6 Bake in the center of the preheated oven until a toothpick inserted near the center comes out virtually clean, about 30 minutes. Let cool on a wire rack for 15 minutes. Use a spatula to lightly press down the higher parts of the brownie around the edge of the dish. Let cool to room temperature, 20 to 30 minutes, before removing and cutting into 9 pieces.

By John Mitzewich

Ingredients

• ✓ kosher salt
• pie crust
• butter
• white sugar
• brown sugar
• cornstarch
• vanilla extract
• almond extract
• honey
• egg
• lemon juice
• heavy cream
• sugar

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C) with a rack in the middle of the oven. Place a medium bowl in the freezer to chill.
2. 2 Fit pie crust dough into a 9-inch pie plate. Fold edges under and crimp as desired. Place a piece of parchment paper onto the pie dough and fill with pie weights.
3. 3 Bake in the preheated oven until crust is just starting to set, about 18 minutes. Remove pie from oven, and remove parchment with beans from the pie. Set aside to cool slightly while preparing the filling. Reduce oven temperature to 375 degrees F (190 degrees C).
4. 4 Whisk together butter, 1/4 cup white sugar, brown sugar, cornstarch, vanilla, salt, and almond extract in a large bowl. Add honey and whisk until completely smooth. Add eggs, 1 at a time, and whisk until each is completely incorporated before adding the next. Whisk in lemon juice and 2/3 cup heavy cream. Pour filling into pie crust, and place in the middle rack of the oven.
5. 5 Bake in the preheated oven until browned and set, but still slightly jiggly in the center, about 1 hour, shielding pie with aluminum foil around 25 minutes to keep it from getting too dark. Remove from oven, and transfer to a wire rack to cool completely, about 2 hours. Refrigerate until ready to serve or serve at room temperature.
6. 6 While pie cools, combine remaining 2/3 cup cream and remaining 1 teaspoon white sugar in the chilled bowl from the freezer. Whisk with a handheld electric mixer or manually with a whisk until soft peaks form and cream has almost doubled in size. Refrigerate until ready to use.
7. 7 When ready to serve, slice pie and serve with whipped cream.

By Marianne Williams

Ingredients

• ✓ kosher salt
• egg yolk
• white sugar
• heavy cream
• vanilla extract
• milk
• sea salt

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Place 6 (6-ounce) ramekins in a baking dish.
2. 2 Place sugar evenly in a heavy-bottomed saucepan over medium heat. Without stirring, allow sugar to slowly melt around the edges of the pan, about 5 minutes, adjusting heat as necessary. When edges start to bubble, shake and swirl the pan to dissolve remaining sugar but without stirring it. Keep pan moving until you have a clear, dark caramel, about 10 minutes. When sugar is completely dissolved, whisk in cream; caramel will cool into a lump; this is normal. Keep stirring over medium heat until caramel melts and mixture comes up to temperature and sugar has dissolved. Remove from heat
3. 3 Stir in kosher salt, vanilla, and cold milk; mix well.
4. 4 Place egg yolks in a large mixing bowl. Whisk in a ladleful of caramel-milk mixture to the yolks. Add 2 more ladlefuls, one at a time. Then mix in the remainder of the caramel-milk mixture to the yolks, whisking until thoroughly blended.
5. 5 Divide the custard mixture evenly among the ramekins. Carefully pour into the baking dish enough water so that it comes halfway up the sides of the filled ramekins.
6. 6 Bake in the preheated oven until custard is set and the top of custard jiggles evenly across the surface, 45 to 60 minutes (depending on the size of your ramekins and how full they are). If the center seems looser than the edges, continue to bake another minute or so.
7. 7 Transfer ramekins to a cooling rack; cool to room temperature. Cover ramekins with plastic wrap and refrigerate at least 1 hour until they are very cold.
8. 8 Serve topped with a pinch of light, flaky sea salt.

By John Mitzewich

Ingredients

• ✓ kosher salt
• butter
• honeycrisp apple
• apple butter
• crystallized ginger
• apple brandy
• lemon zest
• lemon juice
• ginger
• cinnamon
• white bread

Instructions

1. 1 Melt 4 tablespoons butter in a large saucepan over medium heat. Stir in chopped apples, apple butter, crystallized ginger, brandy, lemon zest and juice, salt, ground ginger, and 1/2 teaspoon cinnamon. Cover and cook over medium-low heat until apples have softened, 15 to 20 minutes. Uncover and continue cooking, stirring occasionally, until the liquid has evaporated and mixture has thickened, an additional 10 to 15 minutes. Remove from heat and let cool while you prepare the crust.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Melt remaining 12 tablespoons butter in a small microwave-safe bowl, in 15- to 30-second intervals. Stir in remaining 1/2 teaspoon cinnamon.
4. 4 Remove crusts from bread slices. Gently dip both sides of each bread slice in melted cinnamon butter and arrange inside a 9x5-inch loaf pan, cutting them as needed to line the bottom and sides of the pan completely. Overlap pieces slightly to ensure there are no cracks. Spoon in the apple mixture and cover with remaining butter-dipped bread slices.
5. 5 Bake in the preheated oven until bread is crisp and golden, about 50 minutes. Remove from oven and let stand at room temperature for 10 minutes. Place a plate or serving platter over the loaf pan and flip so the bottom has now become the top.

By Liv Dansky