Type what you have

Ingredients

• ✓ salt
• shortening
• water
• all-purpose flour
• egg

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). In medium saucepan, combine shortening, salt and boiling water and heat until entire mixture boils. Reduce heat, add flour all at once and stir vigorously until mixture forms a ball. Remove from heat and add eggs, one at a time, beating thoroughly after each addition. Continue beating until mixture is thick and shiny and breaks from spoon.
2. 2 Pipe or spoon onto ungreased cookie sheet and bake 20 minutes, reduce heat to 350 degrees F (175 degrees C) and bake 20 minutes more, or until golden and sound hollow when tapped. Cool and fill.

By GINGER P

Ingredients

• ✓ salt
• orange
• dark chocolate
• coffee
• egg

Instructions

1. 1 Grind orange zest using a mortar and pestle until it forms a smooth paste.
2. 2 Combine chocolate, coffee, and orange zest in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Stir until smooth and remove from heat. Allow to cool slightly
3. 3 Beat egg whites and salt in a glass, metal, or ceramic bowl until stiff peaks form (see Editor's Note).
4. 4 Add egg yolks to the slightly cooled chocolate mixture and stir until well combined. Pour over egg whites. Carefully fold together using a spatula until just combined.
5. 5 Pour mixture into 10 small dessert glasses or 1 large serving dish. Refrigerate at least 6 hours to overnight.

By chatoune

Ingredients

• ✓ salt
• white sugar
• cornstarch
• milk
• vanilla extract

Instructions

1. 1 Combine sugar, cornstarch, and salt together in a saucepan. Slowly add milk while stirring. Bring to a simmer over low heat and cook for 5 minutes. Stir in vanilla extract and pour into four 1/2-cup custard cups. Refrigerate until thickened, about 1 hour.

By cap5258

Ingredients

• ✓ salt
• egg
• white sugar
• milk
• vanilla extract

Instructions

1. 1 Separate two of the eggs. In the top of a double boiler, combine 1 whole egg and 2 yolks with 1/4 cup sugar and salt, whisking until smooth. Whisk in milk and cook over simmering water, stirring constantly with a spatula or wooden spoon. When the custard thickens enough to coat the back of a spoon, remove it from the heat. (Do not boil. If custard should start to curdle, remove from heat and beat vigorously until smooth.) Pour the custard through a strainer into a bowl and stir in vanilla. Cool and refrigerate.
2. 2 In a heat-proof bowl, lightly whisk 2 egg whites with remaining 1/4 cup sugar, just enough to dissolve the sugar. Place the bowl on top of a pot of simmering water and stir constantly until the temperature of the whites reaches 145 degrees F (63 C) or hotter. Immediately remove the bowl from the heat and use an electric mixer to beat warm egg whites until they form stiff, glossy peaks.
3. 3 Pour chilled custard into a serving dish. Drop meringue by heaping tablespoonfuls onto the custard to make islands. Chill before serving.

By SUE WILLIAMS

Ingredients

• ✓ salt
• egg white
• confectioners sugar
• almond flour
• sugar
• raspberry jam

Instructions

1. 1 Place egg whites into a metal mixing bowl and refrigerate overnight. The next day, bring egg whites to room temperature.
2. 2 Preheat the oven to 280 degrees F (138 degrees C). Line two baking sheets with parchment paper.
3. 3 Whisk confectioners' sugar and almond flour together in a bowl.
4. 4 Beat egg whites with salt in a metal bowl with an electric mixer on medium speed until foamy, about 1 minute. Increase speed to high and gradually beat in superfine sugar, about 1 tablespoon at a time, until egg whites are glossy and hold stiff peaks, 3 to 5 more minutes.
5. 5 Gently fold almond flour mixture into whipped egg whites until thoroughly incorporated; spoon meringue into a pastry bag fitted with a 3/8-inch tip. Pipe 1-inch disks of meringue onto the prepared baking sheets, leaving 2 inches of space between macarons. The batter will spread.
6. 6 Lift the baking sheets a few inches above the work surface and hit them lightly on the work surface several times to remove any air bubbles from the macarons; let stand at room temperature until the shiny surfaces become dull and a thin skin forms, about 25 to 30 minutes.
7. 7 Place the baking sheets in the preheated oven and bake until macarons surfaces are completely dry, about 19 to 20 minutes. Let macarons cool completely on the baking sheets before peeling parchment paper off.
8. 8 Spread half of the macaron cookies with desired filling; top with remaining macarons to make sandwich cookies, and refrigerate at least 2 hours to overnight to let them soften.

By Deegan

Ingredients

• ✓ salt
• egg white
• cream of tartar
• vanilla extract
• white sugar
• semisweet chocolate chip

Instructions

1. 1 Gather all ingredients. Preheat the oven to 300 degrees F (150 degrees C). Line cookie sheets with parchment paper.
2. 2 Beat egg whites, salt, cream of tartar, and vanilla in a clean bowl until soft peaks form. Gradually add sugar while continuing to whip until stiff peaks form, about 5 minutes. Fold in chocolate chips if using.
3. 3 Drop by heaping teaspoonfuls, one inch apart onto the prepared cookie sheets. Bake in the preheated oven until just lightly browned, about 25 minutes. Cool on baking sheets.

By Pat Kersteter

Ingredients

• ✓ salt
• bittersweet chocolate
• instant coffee
• heavy cream
• sugar
• vanilla extract

Instructions

1. 1 Stir chocolate, instant coffee, and salt together in a medium bowl.
2. 2 Heat cream, sugar, and vanilla in a saucepan over medium heat, stirring constantly, until it just begins to simmer.
3. 3 Pour hot cream mixture over chocolate mixture; let sit for 1 minute.
4. 4 Whisk chocolate and cream mixture for 1 to 2 minutes, until combined.
5. 5 Pour mixture into four small espresso cups. Tap to remove any air bubbles. Chill thoroughly in the refrigerator for at least 4 hours.
6. 6 Serve topped with grated chocolate, or add lightly whipped cream and dust with cocoa powder.

By John Mitzewich

Ingredients

• ✓ salt
• all-purpose flour
• brown sugar
• evaporated milk
• butter
• vanilla extract

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 In a saucepan, combine flour and sugar. Stir in milk, butter, salt and vanilla. Cook, stirring constantly, until mixture comes to a boil. Pour into an unbaked pie shell.
3. 3 Bake at 400 degrees F (200 degrees C) for 5 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking for 25 minutes.

By Suzanne

Ingredients

• ✓ salt
• heavy cream
• white sugar
• vanilla extract
• egg yolk
• white sugar

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C) and line the bottom of a large baking pan with a damp kitchen cloth.
2. 2 Bring a large pot of water to boil. While water is boiling, combine cream, 1/4 cup sugar and salt in saucepan over medium heat. Stir occasionally 4 to 5 minutes, until steam rises. In a medium bowl, beat egg yolks and vanilla until smooth. Pour hot cream into yolks, a little at a time, stirring constantly, until all cream is incorporated. Pour mixture into four 6 oz. ramekins.
3. 3 Place ramekins on towel in baking dish, and place dish on oven rack. Pour boiling water into dish to halfway up the sides of the ramekins. Cover whole pan loosely with foil.
4. 4 Bake 25 to 30 minutes in the preheated oven, until custard is just set. Chill ramekins in refrigerator 4 to 6 hours.
5. 5 Before serving, sprinkle 1 tablespoon sugar over each custard. Use a kitchen torch or oven broiler to brown top, 2 to 3 minutes.

By BHENGEN

Ingredients

• ✓ salt
• egg
• milk
• all-purpose flour
• butter
• white sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk together eggs, milk, flour, melted butter, sugar, and salt in a large bowl until smooth.
3. 3 Heat a medium skillet or crêpe pan over medium heat. Grease the pan with a small amount of butter or oil applied with a brush or paper towel.
4. 4 Using a serving spoon or small ladle, spoon about 3 tablespoons crêpe batter onto the hot pan, tilting the pan to evenly coat the bottom surface.
5. 5 Cook until golden brown, 1 to 2 minutes per side.
6. 6 Serve warm and enjoy!

By Ann

Ingredients

• ✓ salt
• egg white
• vanilla extract
• cream of tartar
• sugar
• cocoa powder
• chocolate confectioners' coating

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 225 degrees F (110 degrees C). Line 2 cookie sheets with parchment paper or aluminum foil.
3. 3 Beat egg whites in a large glass or metal bowl with an electric mixer until foamy. Add vanilla, cream of tartar, and salt.
4. 4 Continue whipping until soft peaks form. Gradually sprinkle in sugar so that it does not sink to the bottom and continue whipping until meringue holds stiff shiny peaks. Place a round tip into a pastry bag and fill the bag halfway with meringue.
5. 5 To pipe mushroom caps, squeeze out round mounds of meringue onto one of the prepared cookie sheets. Pull the bag off to the side to avoid making peaks on the top. Refill the bag with meringue as needed.
6. 6 To pipe mushroom stems, press out a tiny bit of meringue onto the remaining cookie sheet, then pull the bag straight up. They should resemble candy kisses. Do not worry about making all of the pieces exactly the same. The mushrooms will look more natural if the pieces are different sizes.
7. 7 Dust mushroom caps lightly with cocoa using a small sifter or strainer.
8. 8 Bake in the preheated oven until meringues are dry enough to easily remove from the cookie sheets, about 1 hour. Set aside to cool completely.
9. 9 Melt coating chocolate in a metal bowl over simmering water or in a glass bowl in the microwave, stirring occasionally until smooth.
10. 10 Rotate the tip of a paring knife in the bottom of a mushroom cap to create a small hole. Spread chocolate over the bottom of the cap. Dip the tip of a stem in chocolate and press lightly into the hole.
11. 11 When chocolate sets, the cap and stem will hold together. Repeat with remaining meringues. Store at room temperature in a dry place or tin.

By Holly Wilkins

Ingredients

• ✓ salt
• heavy cream
• egg yolk
• white sugar
• vanilla extract
• white sugar

Instructions

1. 1 Place a trivet in a multi-functional pressure cooker (such as Instant Pot); add 1 cup water.
2. 2 Heat heavy cream in the microwave until very hot, but not boiling, about 45 seconds.
3. 3 Whisk egg yolks, 2 1/2 tablespoons sugar, vanilla, and salt together in a mixing bowl. Add 2 tablespoons of the warm cream and whisk quickly. Slowly add in the remaining cream, stirring well. Pour the mixture into three 6-ounce ramekins.
4. 4 Cover ramekins with foil and place on the trivet, stacking if necessary. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Check custard; it should jiggle around the edges but not be liquid; it will set up more as it cools. Let cool to room temperature, 15 to 30 minutes. Refrigerate for 4 hours.
6. 6 Top each custard with 1 teaspoon sugar. Heat sugar with a kitchen torch until caramelized, about 30 seconds. Serve immediately.

By Susan

Ingredients

• ✓ salt
• ✓ salt
• water
• sugar
• active dry yeast
• bread flour
• butter
• butter
• white sugar

Instructions

1. 1 Make dough: Combine water, sugar, and yeast in a large bowl. Let rest until foamy, about 5 minutes.
2. 2 Add 2 cups flour, 1 tablespoon melted butter, and salt to yeast mixture. Stir with a wooden spoon until a very wet sticky dough forms.
3. 3 Dust work surface with remaining 1/2 cup flour. Turn dough out onto the floured surface. Knead, folding in excess flour as needed, until dough is soft, slightly sticky, and elastic. Place into a greased bowl, cover, and let rise in a warm place until doubled in volume, about 1 1/2 hours.
4. 4 Make seasoned sugar: Mix together sugar and most of the sea salt in a bowl. Taste and add remaining salt if desired.
5. 5 Grease a 12-cup muffin tin with remaining 1 tablespoon melted butter. Spoon some of the seasoned sugar into each cup and shake to coat. Turn tin over and return excess sugar to the bowl. Set the muffin tin aside until needed.
6. 6 Transfer dough onto a floured surface and press into a rough rectangle. Roll dough into a rectangle about 1/8- to 1/4-inch thick. Grate 1 stick ice-cold butter over dough, leaving a 1-inch border. Flatten butter using lightly floured hands. Fold rectangle widthwise into thirds. Press gently to square out the edges, then place onto a silicone-lined baking sheet. Wrap in plastic and refrigerate for 30 minutes.
7. 7 Roll dough into a large rectangle again, pulling and stretching the corners as needed. Grate remaining stick ice-cold butter over the surface. Pat down with floured fingers and fold into thirds. Roll back out into a rectangle and fold into thirds. Repeat rolling and folding one more time. Wrap in plastic and refrigerate for at least 1 hour.
8. 8 Preheat the oven to 375 degrees F (190 degrees C).
9. 9 Sprinkle a generous amount of seasoned sugar onto your work surface. Place dough onto sugar and sprinkle more sugar on top. Roll into a large rectangle about 1/8- to 1/4-inch thick, turning and topping with sugar between rolls.
10. 10 Use a pizza cutter to trim away uneven edges. Cut dough into 12 equal squares. Sprinkle more sugar on top. Lightly pinch each pastry into a crown shape by bringing all four corners to the center; place into the prepared muffin cups. Sprinkle more sugar on top. Let rest for 10 minutes.
11. 11 Bake in the preheated oven until browned and puffed, 25 to 30 minutes. Transfer pastries to a cooling rack while still hot. Let cool for 15 minutes before serving.

By John Mitzewich

Ingredients

• ✓ salt
• egg white
• cream of tartar
• white sugar
• vanilla extract
• candy cane
• semisweet chocolate chip
• walnut

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Line cookie sheets with parchment paper.
2. 2 Beat egg whites in a clean glass or metal bowl until foamy. Add salt and cream of tartar, and continue beating until soft peaks form. Gradually add sugar while continuing to beat to stiff peaks. When the meringue is stiff remove from the mixer. Stir in vanilla and fold in candy canes, chocolate chips and walnuts. Drop by heaping teaspoonfuls onto the prepared baking sheets. If you can't bake all of the cookies at once, store the extra in the refrigerator until the other ones are done.
3. 3 Bake for 40 minutes in the preheated oven, or until dry enough to easily peel off of the cookie sheet. Cool cookies then store in an airtight tin.

By Kellie M

Ingredients

• ✓ salt
• ✓ salt
• all-purpose flour
• water
• vanilla extract
• butter
• peach
• white sugar
• vanilla bean paste
• cornstarch

Instructions

1. 1 To make the dough: Combine flour and salt in a medium bowl. Pour in water slowly and mix with a bowl scraper until absorbed. Add vanilla extract. Slowly mash butter into the mixture using your fingers until well combined. Flatten dough into a saucer and wrap in plastic wrap. Refrigerate for 1 hour or up to overnight.
2. 2 To make the filling: Place peaches in a medium bowl. Sprinkle with salt. Add sugar, vanilla paste, and cornstarch. Stir with a wooden spoon and let sit until peach juices are released, 5 to 10 minutes.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
4. 4 Lightly flour a work surface. Roll dough out to a thickness of no more than 1/4 inch. Cut out 8 circles of dough using the rim of a cereal bowl. Place rounds 1 inch apart on the baking sheets. Place 2 spoonfuls of the peach filling onto the center of each crust, leaving about 1/2 inch of space around the edges.
5. 5 Fold in the edges of the crusts 1/4 inch toward the center of each galette, forming a short lip to keep the filling in the middle.
6. 6 Bake in the preheated oven until crusts are golden brown and bottoms have been cooked through, 12 to 15 minutes.

By HewnBread

Ingredients

• ✓ salt
• bitter chocolate
• butter
• white sugar
• cornstarch
• milk
• vanilla extract

Instructions

1. 1 Combine chocolate and butter in the top of a saucepan placed over a pot of simmering water; simmer over medium heat until melted, about 5 minutes.
2. 2 Combine sugar, cornstarch, and salt in a bowl; stir in about 1/4 cup milk. Add mixture to melted chocolate and blend thoroughly. Add remaining milk. Place saucepan over direct heat and cook, stirring constantly, until mixture boils and thickens, about 1 minute more. Return the saucepan to the pot of boiling water, cover, and cook 15 minutes longer, stirring occasionally.
3. 3 Remove the saucepan from heat and stir in vanilla. Cool in the refrigerator, about 3 hours to overnight before serving.

By mark b

Ingredients

• ✓ salt
• egg
• white sugar
• honey
• all-purpose flour
• baking powder
• butter

Instructions

1. 1 Combine eggs, sugar, and honey in a large bowl. Whisk gently for 4 to 5 minutes. Avoid whisking too vigorously and do not use high speed if using an electric mixer; the end mixture should be light and frothy.
2. 2 Sift flour and baking powder into the egg mixture. Fold in gently until well combined. Add melted butter and salt, stirring well. Cover the bowl with plastic wrap and chill batter in the refrigerator for at least 1 hour.
3. 3 Preheat the oven to 460 degrees F (240 degrees C).
4. 4 Fill silicone madeleine molds with the batter, filling each 3/4 full.
5. 5 Bake in the preheated oven for 1 minute, then reduce the oven temperature to 400 degrees F (200 degrees C). Bake for 4 minutes, then reduce again to 350 degrees F (175 degrees C) for 5 minutes more.

By marichlo

Ingredients

• ✓ salt
• brown sugar
• butter
• egg
• vanilla extract
• all-purpose flour
• milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie dish.
2. 2 Place the brown sugar and butter in a mixing bowl, and beat them together with an electric mixer until creamy and very well combined, without lumps. Beat in eggs, one at a time, incorporating the first egg before adding the next one. Add the vanilla extract and salt; beat the flour in, a little at a time, and then the milk, making a creamy batter. Pour the batter into the prepared pie dish.
3. 3 Bake in the preheated oven for 35 minutes; remove pie, and cover the rim with aluminum foil to prevent burning. Return to oven, and bake until the middle sets and the top forms a crusty layer, about 15 more minutes. Let the pie cool to room temperature, then refrigerate for at least 1 hour before serving.

By CTREYNARD

Ingredients

• ✓ salt
• egg yolk
• sugar
• heavy cream
• half-and-half
• bittersweet chocolate
• vanilla extract
• coffee

Instructions

1. 1 Combine egg yolks, sugar, and salt in a blender. Blend until smooth. Add heavy cream and half-and-half; blend again. Add chocolate and vanilla extract and blend until chocolate is very finely chopped. Carefully pour hot coffee through the opening while blender is running; blend until chocolate is melted and smooth.
2. 2 Pour mixture into small serving dishes. Let cool to room temperature. Cover with plastic wrap and refrigerate for at least 3 hours and up to 3 days.

By Sarah James

Ingredients

• ✓ salt
• semi-sweet chocolate chip
• heavy cream
• white sugar
• vanilla extract
• egg yolk
• white sugar

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Place about 2 tablespoons of the chocolate chips into each of four 6 ounce ramekins. Place them in the microwave, and heat on full power for 30 second intervals. Stir, and continue heating until chocolate has melted. Spread to cover the sides and bottom of each ramekin.
3. 3 Bring a large pot of water to a boil.
4. 4 Meanwhile, in a saucepan, whisk together the cream, 1/4 cup sugar, and salt. Set over medium heat, and warm until steam rises from the surface. Then in a separate bowl, whisk together the egg yolks and vanilla. When the cream is hot, ladle a little bit into the egg yolks while whisking quickly. Ladle in a bit more to bring the yolks up to a high temperature without scrambling them. Whisk the yolk mixture into the rest of the cream. Ladle into the chocolate lined ramekins.
5. 5 Place a towel in the bottom of a baking dish, and place the filled ramekins on top of the towel. Place in the oven, and pour boiling water carefully into the baking dish until it comes half way up the sides of the ramekins. Cover the dish loosely with aluminum foil.
6. 6 Bake for 35 to 40 minutes in the preheated oven, just until the custard is set. Remove ramekins from the dish, and refrigerate for 4 to 6 hours.
7. 7 Before serving, sprinkle 1 tablespoon of sugar over the top of each creme brulee. Use a kitchen torch or your oven's broiler to caramelize the sugar. It may take 2 to 3 minutes in the broiler. Serve immediately.

By caligrrl

Ingredients

• ✓ salt
• milk
• heavy cream
• white sugar
• vanilla bean
• egg yolk
• white sugar

Instructions

1. 1 Place an oven rack slightly lower than center in oven and preheat oven to 300 degrees F (150 degrees C).
2. 2 Whisk milk, cream, 2/3 cup sugar, salt, scrapings from vanilla bean, and split vanilla bean in a saucepan over medium heat until the mixture just reaches a boil; remove from heat and set aside to cool, about 10 minutes.
3. 3 Whisk egg yolks in a bowl for a few strokes; whisk in hot cream mixture about 1 tablespoon at a time at first, whisking thoroughly before adding the next amount. As the yolk mixture becomes warmer, increase the amount of cream mixture you whisk in to about 1/4 cup at a time.
4. 4 Strain the cream through a fine sieve and spoon into eight 4-ounce ramekins. Discard spent vanilla pod. Set the ramekins into a roasting pan and pour in enough hot water to reach halfway up the sides of the ramekins.
5. 5 Bake in the preheated oven until the desserts are softly set, 40 to 45 minutes. Remove the roasting pan and let the desserts cool in the water bath to room temperature. Chill in refrigerator at least 2 hours. Desserts will hold for 2 to 3 days in refrigerator before topping with sugar.
6. 6 Sprinkle about 1/2 tablespoon of sugar evenly over the top of each dessert. Use a kitchen torch to lightly brown and caramelize the sugar until melted, about 1 minute. Move the torch quickly to avoid burning. Let caramelized topping cool for about 10 minutes, then serve.

By Jill LeClerc Thompson

Ingredients

• ✓ salt
• semisweet chocolate chip
• butter
• white sugar
• egg
• vanilla extract
• all-purpose flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 2 ramekins and set aside.
2. 2 Combine chocolate chips and butter in a microwave-safe bowl. Microwave on high for 30 seconds. Stir and microwave at 15-second intervals until almost melted. Remove from the microwave and stir until chocolate is completely melted and thoroughly combined. Set aside.
3. 3 Combine sugar, egg, vanilla extract, and salt in a separate bowl. Pour into chocolate mixture and whisk until combined. Add flour, stirring until combined. Divide batter evenly between both ramekins.
4. 4 Bake in the preheated oven until set, 12 to 14 minutes. Cool on a wire rack for 10 minutes before inverting onto a serving plate.

By Yoly

Ingredients

• ✓ salt
• ✓ salt
• butter
• brown sugar
• all-purpose flour
• water
• butter
• all-purpose flour
• egg
• dark chocolate

Instructions

1. 1 Mix butter, brown sugar, flour, and salt together in a large bowl using a spatula. Place dough between two sheets of waxed paper or inside a zip-top bag. Press or roll dough to 1/4-inch thickness. Trim off the edges slightly to get a rectangular shape, if desired. Freeze crust until ready to use.
2. 2 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with a silicone mat.
3. 3 Combine water, butter, and salt in a saucepan; bring to a simmer over medium heat. Add flour; stir with a wooden spoon until mixture comes together into a smooth dough and pulls away cleanly from the bottom of the pan. Transfer to a bowl and spread out with a whisk to speed up cooling. Cool until warm, about 10 minutes.
4. 4 Whisk eggs, one at a time, into the pastry, mixing well after each addition. Finish mixing with a spatula. Scoop pastry into a pastry bag and pipe into 6 to 8 buns on the baking sheet. Smooth out tops with a wet finger.
5. 5 Use a cookie cutter to cut crust into circles about the diameter of the buns. Lightly push crusts onto the buns, just enough to secure them.
6. 6 Place buns in the preheated oven. Immediately reduce heat to 350 degrees F (175 degrees C) and bake until browned and fully puffed, 30 to 40 minutes. Transfer buns onto a cooling rack and place rack back on the baking sheet. Place in the turned-off oven, leave door partially open, and let cool completely, at least 20 minutes.
7. 7 Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes.
8. 8 Spread a few teaspoons of melted chocolate onto the bottom of each bun. Gently press each chocolate base back on the baking sheet to spread it evenly. Let chocolate harden, about 1 hour.

By John Mitzewich

Ingredients

• ✓ salt
• all-purpose flour
• white sugar
• baking powder
• margarine
• milk
• maple syrup
• water

Instructions

1. 1 Combine flour, sugar, baking powder, and salt in a bowl. Rub in margarine until mixture is crumbly. Add milk and mix until a smooth dough forms.
2. 2 Combine maple syrup and water in a large saucepan over medium-high heat and bring to a boil. Scoop dough into dumplings using an ice cream scoop and drop gently into the boiling syrup. Reduce heat to low and simmer, keeping saucepan covered, until dumplings are cooked but not gooey and syrup has thickened, 10 to 15 minutes.

By loulou

Ingredients

• ✓ salt
• pie shell
• maple syrup
• heavy cream
• egg yolk
• egg
• vanilla extract
• white vinegar

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line a large baking sheet with foil; place pie crust in its pie plate on the prepared baking sheet.
2. 2 Bring maple syrup to a boil in a heavy saucepan over medium heat; cook until reduced by about one-fourth, 5 to 7 minutes. Stir in cream; bring to a simmer, then remove from heat.
3. 3 Whisk egg yolks and egg together in a large bowl. Slowly whisk cream mixture into eggs, about ¼ cup at a time, whisking constantly. Stir in salt, vanilla extract, and vinegar; pour into pie crust.
4. 4 Bake in the preheated oven until pie is mostly set but jiggles slightly when moved, about 1 hour. Cool before serving, about 1 hour.

By CTREYNARD

Ingredients

• ✓ salt
• all-purpose flour
• buckwheat flour
• white sugar
• baking powder
• milk
• egg
• margarine

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch baking dish.
2. 2 Whisk all-purpose flour, buckwheat flour, sugar, baking powder, and salt together in a bowl. Add milk, egg, and margarine; beat until batter is smooth. Pour into the prepared baking dish.
3. 3 Bake in the preheated oven until golden brown and a toothpick inserted into the center of the cake comes out clean, 30 to 40 minutes.

By Casper Furlong

Ingredients

• ✓ salt
• butter
• egg
• vanilla extract
• white sugar
• all-purpose flour
• lemon zest
• granulated sugar

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Butter and flour 12 (3-inch) madeleine molds; set aside.
2. 2 Melt butter and let cool to room temperature.
3. 3 Beat eggs, vanilla, and salt in a small mixing bowl at high speed until light. Gradually add sugar and continue beating at high speed until mixture is thick and pale and ribbons form in bowl when beaters are lifted, 5 to 10 minutes.
4. 4 Sift flour into the egg mixture, a third at a time, gently folding after each addition.
5. 5 Add lemon zest and pour melted butter around the edge of the batter. Quickly but gently fold butter into the batter.
6. 6 Spoon batter into molds; it will mound slightly above tops.
7. 7 Bake until cakes are golden and the tops spring back when gently pressed with your fingertip, 14 to 17 minutes.
8. 8 Use the tip of the knife to loosen madeleines from the pan; invert onto a rack. Immediately sprinkle warm cookies with granulated sugar.
9. 9 Enjoy!

By Judy Farris

Ingredients

• ✓ salt
• vanilla pudding mix
• heavy cream
• milk
• butter
• water
• all-purpose flour
• egg

Instructions

1. 1 Mix vanilla instant pudding mix, cream, and milk together in a bowl. Cover and refrigerate to set.
2. 2 Preheat the oven to 425 degrees F (220 degrees C).
3. 3 Bring water and butter to a rolling boil in a large pot.
4. 4 Stir in flour and salt until the mixture forms a ball.
5. 5 Transfer dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each.
6. 6 Drop by tablespoonfuls onto an ungreased baking sheet, spacing them a couple of inches apart.
7. 7 Bake in the preheated oven until puffs are golden brown and centers are dry, about 20 to 25 minutes. Let puffs cool.
8. 8 When puffs are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.
9. 9 Enjoy!

By Shellie Wendel

Ingredients

• ✓ salt
• butter
• milk
• white sugar
• flour
• egg
• vanilla extract
• cherry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter a 2-quart baking dish.
2. 2 Whisk milk, ⅓ cup sugar, flour, and salt together in a mixing bowl to blend and break up any lumps. Whisk in eggs and vanilla until custard is well blended. Spoon about ½ custard into the prepared baking dish.
3. 3 Bake in the preheated oven until set, about 12 minutes. Remove from oven. Scatter cherries evenly on top of set custard; sprinkle with remaining ⅓ cup sugar. Spoon in remaining ½ custard, trying to avoid rearranging cherries.
4. 4 Bake in the preheated oven until puffed and browned, about 45 minutes. Cool until just warm; serve warm.

By John Mitzewich

Ingredients

• ✓ salt
• egg white
• white sugar
• confectioners sugar
• almond flour
• butter
• confectioners sugar
• vanilla extract

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
2. 2 Beat egg whites in a glass, metal, or ceramic bowl with an electric mixer on medium speed until foamy, about 30 seconds. Add white sugar and continue to beat until peaks are stiff enough and stay in place when the bowl is turned upside down, about 5 minutes.
3. 3 Sift 1 2/3 cup confectioners' sugar, almond flour, and salt together twice. Fold into egg whites until batter is creamy and falls slowly off the lifted spatula, about 50 turns with a spatula. Transfer batter to a piping bag fitted with a round tip.
4. 4 Pipe batter onto the parchment paper, using a circular motion to make macarons 1 inch in diameter. Tap the baking sheet against the counter about 10 times to release any air bubbles.
5. 5 Bake in the preheated oven for 9 minutes. Rotate the baking sheet and continue baking until macarons are shiny and rise slightly to form feet (ruffles around the edge), about 9 minutes more. Peel off parchment paper and allow to cool completely, about 30 minutes.
6. 6 Beat butter, 2/3 cup confectioners' sugar, and vanilla extract with an electric mixer until creamy and thick, about 10 minutes. Transfer filling to a piping bag fitted with a round tip.
7. 7 Pipe a small amount of filling in the center on the flat side of 1 macaron; top with another macaron and press gently to sandwich together.

By Wendy