Simple syrup (for soaking ladyfingers):

• In a small saucepan, combine water and sugar. Simmer until the sugar is fully dissolved. Stir in vanilla extract. Pour into a wide shallow bowl or pie plate and set aside to cool to room temperature. Continue with the whipped cream.

Whipped cream:

• Using a stand mixer (preferred) with the paddle attachment, or a hand mixer, beat the mascarpone cheese and powdered sugar until smooth and combined. Remove the paddle attachment (scrape off any excess) and switch to the whisk attachment. With the mixer running on medium speed, slowly pour the heavy cream into the cheese mixture, followed by the vanilla extract. Turn the speed up to medium high and beat until stiff peaks form. Occasionally stop and scrape down the bowl. Place the whipped cream in the refrigerator until the simple syrup is cool and you are ready to assemble.

Berries:

• Right before assembling, toss half of the strawberries with ¼ cup strawberry jam. Place the other half of the berries, tightly covered, in the refrigerator until right before you serve the tiramisu (most likely tomorrow).

Assembly:

• Get out an 11x7x2 (or similar sized) baking dish. Dip each ladyfinger briefly into the simple syrup, flipping it over to coat both sides. Fill the bottom of the baking dish with one even layer of ladyfingers, breaking pieces as needed to fit. I used about 13 ladyfingers.
  
• Top with half of the whipped cream, spreading into an even layer.
  
• Top the whipped cream with all of the berries that you combined with the jam. If there are any accumulated juices spoon them over as well.
  
• Repeat with another layer of soaked ladyfingers. I like to press down on the ladyfingers to firmly pack in the layers.
  
• Top that layer of ladyfingers with the remaining chantilly cream.
  
• Tightly cover and refrigerate at least 8 hours, preferably overnight.

Serving:

• Right before serving, toss reserved berries with 2-tablespoons of strawberry jam (or you can leave the berries plain). Gently spoon the berries onto the top of the tiramisu and serve.
  

Cookie layer:

• Preheat oven to 350°F with a rack in the center of the oven. Line a 9×9* square baking pan (preferably metal) with parchment paper and lightly grease it with nonstick spray. Set aside.
• Whisk together flour**, baking powder, and salt. Set aside.
• Using a hand mixer or stand mixer fitted with the paddle attachment, beat butter and both sugars for 1-2 minutes, until light and fluffy. Add egg and vanilla extract, mixing until combined and scraping the sides of the bowl as needed. On low speed, add in flour mixture and mix until just combined.
• Gently stir in M&M's and chocolate chips. Place the cookie dough in the refrigerator while you assemble the brownie batter (this quick chill time makes it easier to work with).

Brownie layer:

• Place the butter and brown sugar in a large microwave safe bowl. Microwave in 30 seconds increments, stirring between, until the butter is melted (about a minute). Whisk the hot melted butter and brown sugar until combined. Set aside to cool for 5 minutes. While it's cooling, in a separate bowl, combine the flour**, cocoa powder, salt, and cornstarch.
• After 5 minutes, whisk eggs and vanilla into the melted butter/brown sugar. Add the dry ingredients and whisk until well combined. Tap the excess batter off the whisk and remove it from the bowl. Stir in the chocolate chips, scraping the sides and bottom of the bowl as necessary.

Assembly:

• Remove about ½ cup brownie batter and set it aside. Pour the remaining brownie batter into the prepared pan and spread into an even layer. Note: if the parchment paper is moving around you can secure it in place with small binder clips – just be sure to remove the clips before baking.
• Take the M&M cookie dough out of the fridge. Grab pieces of dough and press them into flat, irregular shaped pieces. Place the cookie dough all over the top of the brownie batter. The cookie dough will mostly cover the brownie batter. Spoon the reserved brownie batter over the top of the cookie dough in random spots (this gives a marbled effect). Press some additional M&M's and chocolate chips over the top (this makes for a prettier presentation).
  
• Bake for 30-35 minutes. Start checking around 28 minutes and if the cookie dough is getting brown you can loosely tent it with foil. The bars are done when a toothpick inserted into the center comes out with moist or fudgy crumbs but no thin raw batter (if you hit a melted chocolate chip try again in another spot). The very center of the bars will be slightly underbaked when you remove them from the oven but they will firm up as they cool. Place the pan on a wire rack to cool completely.

Blueberries:

• Preheat oven to 350°F with a rack in the center of the oven. Lightly grease an 8-inch round cake pan. Set aside.
• Combine blueberries, sugar, and lemon juice. Set aside.

Cake and assembly:

• Whisk melted butter, sugar, milk, lemon zest, lemon juice, and vanilla. Sprinkle the flour, baking powder, and salt over the top. Whisk until combined.
• Pour the batter (there won't be much) into the prepared cake pan and smooth into an even layer. Gently spoon the berries over the cake batter into an even layer. Bake for 35-40 minutes, until a toothpick inserted near the center comes out without raw batter on it. The edges will be slightly golden and some of the berries will have burst.
• Place on a wire rack to cool slightly. Serve warm, spooned into bowls, alongside vanilla ice cream.

Crumb topping:

• Preheat oven to 350°F.
• In a medium-sized bowl, stir together brown sugar, granulated sugar, cinnamon, salt, and melted butter. Add the flour and stir gently with a fork until the flour is incorporated. Stir in ½ cup mini chocolate chips. Set aside.

Cake:

• Combine flour, cornstarch, baking powder, baking soda, and salt.
• In a large bowl, using a hand mixer, or a stand mixer with the paddle attachment, beat butter, oil, and sugar for two minutes. Add egg, egg yolk, and vanilla and beat until combined, scraping the bowl as needed. Add half the dry ingredients, once combined beat in the buttermilk then the remaining dry ingredients, beating between each. Scrape the sides and bottom of the bowl to ensure it is well mixed but do not overmix it. Stir in ¾ cup mini chocolate chips.
• Pour the batter into a greased 8×8 square baking pan (preferably metal). Spread the batter into an even layer. Add the crumb topping over the cake batter, pressing some of the crumbs together to form larger chunks and smaller chunks.
• Bake for 38-43 minutes. Around 35 minutes, peak at the cake and if the top is getting dark you can loosely tent it with foil. The cake should be removed from the oven when a toothpick inserted into the center of the cake comes out without raw batter on it. A few moist crumbs are ok. If you hit a melty chocolate chip try again in another spot. Place the pan on a wire rack to cool completely. Once cool, dust with powdered sugar, if desired.

Brownie cake:

• Preheat oven to 350°F. Line 9-inch round springform pan or round cake pan with parchment paper (don't skip this step). See note about pan size, especially if using a cake pan. Grease the pan well. Set aside.
• Place butter and brown sugar in a large microwave safe bowl. Microwave in 20 second increments, stirring between each, until the butter is completely melted. This took about 1 minute. Stir the mixture well, some of the brown sugar will begin to dissolve but not all of it. Set aside to cool for 5 minutes. Meanwhile, proceed with the dry ingredients.
• In a separate bowl, combine cocoa powder, flour, cornstarch, baking soda, and salt. Whisk the mixture to break up any lumps. Set aside.
• Whisk oil into the melted butter/sugar. Then whisk in eggs followed by vanilla. Sprinkle the dry ingredients over the wet ingredients and whisk until just a few streaks of flour remain. Tap the excess batter off the whisk and remove the whisk from the bowl. Add the chocolate chips and stir with a silicone spatula until completely combined, scraping the sides and the bottom of the bowl as needed.
• Add the batter to the prepared pan and smooth into an even layer. Bake for 32-38 minutes. The brownies should be removed from the oven when a toothpick inserted into the brownies come out with moist fudgy crumbs on it (no thin raw batter). Remember, there are chocolate chips in there, so melted chocolate is ok. Place the pan on a wire rack to cool completely.

Chocolate frosting:

• Using a hand mixer or stand mixer fitted with the paddle attachment, beat butter until smooth. Add half the powdered sugar and all the cocoa powder. Beat in vanilla and 2 tablespoons milk followed by remaining powdered sugar. Add more milk, as needed, to get your desired consistency. Turn speed up to medium-high and beat for 30 seconds.
• Remove the brownie from the pan and place on a serving plate. Note: if using a cake pan it helps to run a thin, sharp knife around the edges of the pan before turning it out onto a plate. Spread an even layer of frosting over the top of the brownie and top with sprinkles.

Brownies:

• Preheat oven to 350°F. Line an 8×8 metal baking pan with parchment paper and lightly grease it (I use nonstick baking spray). Set aside.
• Place the butter in a large microwave safe bowl and heat in the microwave until the butter is melted. Immediately add ⅓ cup (58g) of white chocolate chips. Stir gently, to ensure the chips are covered in butter, then set aside for 5 minutes. The heat from the melted butter will melt the chips.
• After 5 minutes, whisk the melted butter and chocolate chips, you should have a smooth mixture. Add both sugars, lemon zest, lemon juice, egg, egg yolk, and vanilla and whisk until well combined. Tap the excess batter off the whisk and into the bowl and remove the whisk.
• In a separate bowl, combine flour, cornstarch, baking powder, and salt. Add the flour mixture to the wet ingredients and stir with a rubber spatula or wooden spoon until combined. Stir in the remaining ⅓ cup (58g) white chocolate chips.
• Pour the batter into the prepared pan. Moisten your fingertips with water and press the batter into an an even layer. Bake for 25-30 minutes, until the edges are just beginning to turn golden brown and a toothpick inserted into the center has a few moist crumbs but no raw batter.
• Place the pan on a wire rack to cool completely.

Lemon icing:

• Whisk powdered sugar and 2 tablespoons lemon juice. Add more lemon juice as needed to reach a thick but pourable consistency. Pour the icing over the cooled bars and spread into an even layer. Grate lemon zest over the top, if desired. The icing will firm up over time. I usually wait a couple hours for it to thicken before cutting and serving.

• In a large bowl, using a hand mixer, beat peanut butter and butter until combined. Add powdered sugar, graham cracker crumbs, salt, and hot water. Beat on low until just combined. Use a rubber spatula to scrape the sides and bottom of the bowl.
  
• Scoop one-tablespoon portions (a cookie scoop works great for this) and roll into a tight balls. Place the balls on a plate or small baking sheet and place in the refrigerator for one hour.
  
• After an hour has passed, melt the chocolate candy coating. Use a fork to gently dip each peanut butter ball in melted chocolate. Tap off the excess chocolate and place on a parchment-lined baking sheet. Top with sprinkles or peanuts before the chocolate sets. After all the balls have been dipped, transfer to the refrigerator to firm up, about one hour.
  

Gingerbread cake:

• Preheat oven to 350°F with a rack in the center of the oven. Lightly grease an 8×8 square baking pan (preferably metal) and set aside.
• Combine flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves. Set aside.
• In a large bowl, using a hand mixer or stand mixer with the paddle attachment, beat butter and brown sugar until smooth and combined. Add molasses, egg, and vanilla. Beat until well combined, scraping the bowl and beaters as needed. Add the flour mixture, beating until combined. With the mixer running on low, slowly add the boiling water. Once the batter is fully combined pour into the prepared pan and smooth into an even layer.
• Bake for 18-23 minutes, until a toothpick inserted into the cake comes out clean. Place the pan on a wire rack to cool.

Toffee sauce:

• In a small saucepan over medium heat bring butter, cream, brown sugar, molasses, and salt to a boil. Reduce heat and simmer for two minutes, until the brown sugar is dissolved. Remove from the heat and stir in the vanilla. Sauce will thicken as it cools. Add toffee sauce to each slice of cake right before serving.

• Preheat oven to 350°F. Fully line an 8×8 pan (preferably metal) with parchment paper and lightly grease it. Set aside.
• Using a hand mixer, or stand mixer with the paddle attachment, beat butter, brown sugar, and granulated sugar until creamy and well combined. Add egg, egg yolk, and vanilla, scraping the sides and bottom of the bowl as needed.
• In a separate bowl, combine flour, cocoa powder, cornstarch, baking soda, and salt. Add the dry ingredients to wet ingredients and beat until fully combined, scraping the bowl and beaters as needed.
• Scoop out a little more than half of the dough (about 330g) and place it in the prepared pan. Moisten your fingers with a little water and press the dough into an even layer in the bottom of the pan. Bake for 8 minutes. Once you've placed it in the oven, immediately proceed with the recipe.
• Stir chocolate chips into the remaining dough in the mixing bowl, then place the bowl of cookie dough in the freezer for about 10 minutes while you proceed. This quick chill time will make the dough easier to work with.
• Once the bottom layer has baked (note: it will still be soft and underbaked), remove it from the oven and carefully drizzle the hot fudge sauce over it. Gently spread the fudge into an even layer. Remove the dough from the freezer and press into flat, irregular shaped pieces. Lay those pieces in a single layer over the fudge. You should cover most of the fudge, with just a few spots peaking through.
  
• Return the pan to the oven and bake for 16-20 minutes. The topping will still look soft (but not raw) and some edges might have bubbling fudge. Place on a wire rack and cool completely.
• Once cool, dust with powdered sugar and serve.

Cake:

• Preheat oven to 350°F with a rack in the center of the oven. This recipe requires 12-cup bundt pan (no smaller). Set it aside but don't grease it just yet.
• In a large bowl, combine flour, baking soda, baking powder, spices, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), beat butter, oil, granulated sugar, and brown sugar until combined. Add the eggs, one at a time, beating until combined. Add the pumpkin puree and vanilla, beating until combined and scraping the sides and bottom of the bowl as needed. Add the flour mixture and beat until no streaks of flour remain. Stir in the chopped apples, cranberries, and pecans with a rubber spatula or spoon.
• Thoroughly grease a 12-cup bundt pan (I use nonstick baking spray with flour in it). Pour the batter into the pan and spread it into an even layer. Bake for 50-60 minutes, until a long toothpick inserted into the cake comes out clean (check a few different spots since you might hit a piece of fruit). Place the pan on a wire rack to cool for 15 minutes, then carefully remove the cake from the pan and place the cake directly on the wire rack to cool completely.

Icing:

• Whisk powdered sugar, milk, and maple extract. Adjust the consistency by adding more powdered sugar to thicken or more milk to thin. I like the icing just thin enough to drizzle but still on the thicker side. Add the frosting to a piping bag with the edge snipped off (I did not use a tip). Beginning on the interior of the bundt, squeeze the frosting while bringing the bag up the cake and over the side, then back up again (in a back and forth-zigzag type of pattern). Immediately top with pecans.