Makes 12 cupcakes

Use a high quality bittersweet or semisweet chocolate for this recipe, such as one of the test kitchen’s favorite baking chocolates, Callebaut Intense Dark Chocolate L-60-40NV or Ghirardelli Bittersweet Chocolate Baking Bar. Though we highly recommend the ganache filling, you can omit it for a more traditional cupcake. The cupcakes can be made up to 24 hours in advance and stored unfrosted in an airtight container.

Serves 6

If you don’t have an ovenproof skillet, transfer the browned apples to a 13- by 9-inch baking dish and bake as directed. The recipe calls for 7 apples; 6 are left whole and 1 is diced and added to the filling. Serve the apples with vanilla ice cream, if desired.

Makes one 10-inch cake, serving 12 to 16

Leftovers should be stored in the refrigerator, covered tightly with plastic wrap. For optimal texture, allow the cake to return to room temperature before serving.

Makes 2 dozen cookies

The final dough will be slightly softer than most cookie dough. For the best results, handle the dough as briefly and gently as possible when shaping the cookies. Overworking the dough will result in flatter cookies.

WHY THIS RECIPE WORKS:
Traditional recipes for sugar cookies require obsessive attention to detail. The butter must be at precisely the right temperature and it must be creamed to the proper degree of airiness. Slight variations in measures can result in cookies that spread or cookies that become brittle and hard upon cooling. We didn’t want a cookie that depended on such a finicky process, we wanted an approachable recipe for great sugar cookies that anyone could make anytime. We melted the butter so our sugar cookie dough could easily be mixed together with a spoon—no more fussy creaming. Replacing a portion of the melted butter with vegetable oil ensured a chewy cookie without affecting flavor. And incorporating an unusual addition, cream cheese, into the cookie dough kept our cookies tender, while the slight tang of the cream cheese made for a rich, not-too-sweet cookie.

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Serves 6

Blueberries or blackberries can be substituted for raspberries in this recipe. You may also substitute frozen fruit for fresh, but there will be a slight compromise in texture. If using frozen fruit, reduce the amount of sugar in the puree by 1 tablespoon. The thickened fruit puree can be made up to 4 hours in advance; just make sure to whisk it well in step 4 to break up any clumps before combining it with the whipped cream. For the best results, chill your beater and bowl before whipping the cream. We like the granular texture and nutty flavor of Carr’s Whole Wheat Crackers, but graham crackers or gingersnaps will also work.

Makes one 9-inch pie serving 8

Vodka is essential to the texture of the crust and imparts no flavor—do not substitute. This dough will be moister and more supple than most standard pie dough and will require more flour to roll out (up to 1/4 cup). The tapioca should be measured first, then ground in a coffee grinder or food processor for 30 seconds. If you are using frozen fruit, measure it frozen, but let it thaw before making the filling; if you don’t, you run the risk of partially cooked fruit and undissolved tapioca.

Serves 6 to 8

If your skillet is not ovensafe, prepare the recipe through step 3 and then transfer the filling to a 13 by 9-inch baking dish. Top the filling as directed and bake for an additional 5 minutes. We like Golden Delicious apples for this recipe, but any sweet, crisp apple such as Honeycrisp or Braeburn can be substituted. Do not use Granny Smith apples in this recipe. While rolled oats are preferable in the topping, quick-cooking oats can be substituted. Serve the apple crisp warm or at room temperature with vanilla ice cream or whipped cream.

Makes 8 buns

Melted butter is used in both the filling and the dough and to grease the pan; it’s easiest to melt the total amount (8 tablespoons) at once and measure it out as you need it. The finished buns are best eaten warm, but they hold reasonably well for up to 2 hours.

Makes 12 muffins
If buttermilk is unavailable, substitute 3⁄4 cup plain whole-milk or low-fat yogurt thinned with 1⁄4 cup milk.

Serves 8 to 10

Challah is an egg-enriched bread that can be found in most bakeries and supermarkets. If you cannot find challah, a firm high-quality sandwich bread such as Arnold Country Classics White or Pepperidge Farm Farmhouse Hearty White may be substituted. If desired, serve this pudding with softly whipped cream or with Bourbon-Brown Sugar Sauce (see related recipe). Store leftovers tightly wrapped in the refrigerator. To retain a crisp top crust when reheating leftovers, cut the bread pudding into squares and heat, uncovered, in a 450-degree oven until warmed through, 6 to 8 minutes.