Whisk together the flour, cornstarch, baking powder, baking soda, salt and sugar in a medium bowl. In another bowl, whisk together the milk, buttermilk, oil, egg and vanilla. Add the dry ingredients into the bowl with the wet ingredients and whisk until just combined and a few lumps remain. Set aside to rest for 30 minutes.

Preheat a waffle iron. Pour in batter and cook according to the manufacturer’s instructions, until the waffles are crisp and golden. Serve immediately with your choice of toppings.

To make the puree, combine the sugar and water in a medium saucepan. Cook over medium heat, stirring often, until the mixture reaches a boil. Add pineapple and return to a boil without stirring. Remove from heat, cover and allow to sit overnight. The next day, drain the syrup, reserving for the cupcakes, and puree the pineapple until smooth.

To make the cupcakes, heat oven to 325° and line two cupcake pans with liners. In a medium bowl, whisk together the flour, baking powder and salt. In a 2-cup measuring cup, whisk together the cream of coconut, milk and extracts. Set aside.

Place the butter and sugar in the bowl of an electric mixer. Beat on high speed until light and fluffy, about 3 minutes. Add the whole eggs and egg whites, one at a time, beating well after each addition. Reduce speed to low and mix in the flour mixture and cream of coconut mixture alternately in batches, beginning and ending with the flour. Beat until just combined.

Divide batter evenly among the prepared liners and bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for about 10 minutes, then transfer to a wire rack to cool completely before frosting.

To make the frosting, combine the egg whites, sugar and salt in the bowl of a stand mixer set over a small saucepan of simmering water. Whisk constantly by hand until the sugar has dissolved. Test by rubbing the mixture between your fingers; you shouldn't feel any grittiness.

Attach the bowl to the stand mixer and fit with the whisk attachment. Begin mixing on low speed and gradually increase to high and whip until stiff peaks form. Continue mixing until the mixture is completely cool (test by feeling the bottom of the bowl) and light, fluffy and glossy. This should take about 10 minutes but can take longer.

Replace the whisk attachment with the paddle attachment. Set the mixer to medium-low and add the butter, 2 tablespoons at a time, mixing well between each addition. Once all the butter has been incorporated, increase to medium speed and beat until fluffy. Gradually add the pineapple puree and rum, and mix to combine.

Brush the tops of the cakes with the pineapple syrup, then frost as desired.

Dissolve salt in cold water in a large container. Submerge the chicken in brine and refrigerate for 30-60 minutes (skip if using a kosher chicken). Remove from brine and pat dry with paper towels. Season generously with freshly ground black pepper.

Place oven rack on lowest position and heat oven to 450º. Heat oil in a large ovensafe skillet over medium high heat until just smoking. Place the chicken, skin side down, into the skillet and cook for 6-8 minutes, or until the chicken is well browned, reducing the heat as needed. Flip and continue cooking for an additional 3 minutes, until the chicken is lightly browned on the second side.

Flip the chicken skin side down again and place the skillet in the oven. Cook for about 10 more minutes, until the chicken is cooked through. Remove the skillet from the oven and transfer chicken to a serving platter. Pour off all but about a teaspoon of fat left in the skillet.

Place the skillet over medium-high heat and add the shallot. Cook for about 2 minutes, until softened. Stir in the chicken broth, white wine, cognac or brandy and thyme sprigs. Use a whisk to scrape up any browned bits from the bottom of the pan. Bring to a simmer and cook until slightly thickened, about 6 minutes. Stir in any accumulated chicken juices and continue cooking another 30 seconds. Remove from heat and remove the thyme sprigs. Whisk in the Dijon and then the butter, 1 piece at a time. Taste and add salt and pepper as needed. Pour sauce over chicken and serve immediately, sprinkling with more fresh thyme if desired.

Start by making the pastry cream. Heat the half and half, 6 tablespoons of sugar and the salt in a saucepan over medium-high heat until shimmering, stirring occasionally to dissolve the sugar. Meanwhile, in a medium bowl, whisk together the egg yolks and remaining 2 tablespoons of sugar for about 15 seconds, until the mixture is creamy and the sugar has started to dissolve. Add the cornstarch and continue whisking another 30 seconds, until the mixture is pale yellow and thick. Slowly pour in the simmering half and half, whisking constantly, to temper the eggs. Return the mixture to the saucepan over medium heat, whisking constantly for about 30 seconds until a few bubbles have burst on the surface and the mixture is thick and glossy. Remove from heat and whisk in the butter and vanilla. Place a fine mesh strainer over a medium bowl and strain the pastry cream. Place plastic wrap directly on the surface and refrigerate until cold and set, at least 3 hours and up to 2 days.

To make the cupcakes, heat oven to 350º. Line cupcake pans with paper liners and set aside. In a medium bowl, whisk together the cake flour, baking powder and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and seeds from the vanilla bean on medium-high for 3 minutes, until the mixture is light and creamy. Scrape down the sides of the bowl and continue beating an additional minute.

Add the sugar, ¼ cup at a time, beating 1 minute after each addition. Add the eggs one at a time and beat until incorporated, scraping down the sides of the bowl as needed. Combine the buttermilk and vanilla extract. Reduce mixer speed to low and alternately add the dry ingredients and wet ingredients, starting and ending with the dry. Mix until just incorporated, then scrape down the sides of the bowl and mix for another 15 seconds.

Divide the batter between the prepared liners, filling each about ⅔ full. I like to use a large cookie scoop. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pans for 5-10 minutes before transferring to a cooling rack to cool completely. Repeat with remaining liners and batter.

To fill the cupcakes, remove the center using the cone method. Discard (snack on) the cones. Place a slice of banana inside of each cupcake. Add a spoonful of pastry cream and another slice of banana.

To make the frosting, combine the cream and confectioners' sugar in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium-high speed until stiff peaks form, taking care not to over-beat. (If you're worried, you can always use the mixer until soft peaks form and then finish it off by hand.) Blend in the vanilla. Transfer the whipped cream to a pastry bag fitted with a star tip. Pipe a swirl of whipped cream onto each cupcake.

To finish, heat the oven to 400º. Line a baking sheet with a nonstick baking mat or parchment paper. Roll out the pie dough on a lightly floured surface and cut small decorative rounds with a cookie cutter. Transfer to the prepared baking sheet and lightly brush with egg wash. Bake for about 15 minutes, or until light golden brown. Allow to cool completely. Just before serving, top cupcakes with a round of pie crust and another slice of banana.

Heat oven to 375º. Line two baking sheets with parchment or nonstick baking mats.

On a lightly floured work surface, roll out the pie dough to about ⅛-inch thick. This may seem thin, but remember you'll be sandwiching two pieces of dough together. Use a small cookie cutter (mine was 2½ inches wide) to cut out shapes of your choosing.

Place the Nutella in a piping bag or sandwich bag with one corner snipped off, and pipe about 1 teaspoon of filling onto half of the shapes, leaving about a ¼-inch border (see my picture above). Place a lollipop stick in the center of each filled shape, making sure the top of the stick is near the top of the shape. Wet your finger in a small bowl of water and wet the edge of the filled shape. Wet the edges of an unfilled shape and gently press it onto a filled one. Use a fork to crimp the edges. Repeat until all the dough shapes have been filled and sealed.

Place the filled pie pops on the prepared baking sheets. Use a pastry brush to add a light coating of egg wash to each pie, then sprinkle with coarse sugar. Use a small fork to prick the pies to allow steam to escape.

Bake for 15-18 minutes, until the pies are light golden. Cool for about 5 minutes on the baking sheet, then transfer to a cooling rack to cool completely. Once cool, store in an airtight container or package in individual cellophane bags.

Heat oven to 450º and line a baking sheet with parchment or a nonstick baking mat.

Lightly flour your work surface and roll the dough ¼-inch thick. Using a round cutter (mine was just under 4 inches), cut as many rounds as you can. Re-roll the dough and repeat. Top each circle with 1½ teaspoons of ham and about 2 teaspoons of cheese.

Brush the edges of each round with the egg wash, fold in half and press to seal. Use a fork to crimp the edges. Place on prepared baking sheet. Brush each pie with the egg wash and sprinkle the sea salt over the tops. Bake for about 10 minutes, or until the crust is golden. Serve immediately or enjoy at room temperature.

Pulse the flour, sugar and salt together in the bowl of a food processor. Scatter shortening over the top and process until the mixture resembles coarse cornmeal, about 10 seconds. Scatter butter over the top and continue pulsing about 10 times, or until the mixture resembles coarse crumbs. Add 6 tablespoons of water and pulse just until the dough comes together, adding additional water 1 tablespoon at a time if needed. (If you're worried about the food processor overworking your dough, you can always do this step by hand, using your hands or a rubber spatula to press the dough together. My food processor is very efficient and only takes a few pulses to bring the dough together.)

Weigh the dough, if desired, then divide into two equal pieces. Pat each piece into a disk about 4 inches across and wrap tightly with plastic wrap. Refrigerate for at least 1 hour. Before rolling dough, allow it to sit out for 5-10 minutes to soften slightly.

Roll the dough, on a lightly floured work surface, into a 12-inch circle. Carefully fold the dough over the rolling pin and gently unroll it into a 9-inch pie plate, allowing the excess to hang over the edge. Press the dough into place.

Trim all but about ½-inch of dough from the edge of the pie plate. Tuck overhang under itself and crimp the dough with your fingers. Cover with plastic wrap and freeze for 30 minutes before baking.

Proceed with baking as directed in your recipe.

To make the eggs, combine the chocolate and heavy cream in a small bowl set over a small pot of simmering water. Using a rubber spatula, stir until smooth and melted. Whisk in the butter until melted and combined. Cover with plastic wrap and refrigerate until firm but pliable, about 2 hours.

Using a small scoop or tablespoon, scoop out balls of dough. Mold them into egg shapes, refrigerating as needed if the chocolate gets too warm. Once the shapes are formed, place them on a parchment lined plate and freeze for 1 hour.

When you are ready to dip the truffles, melt the white chocolate in a small bowl. If desired, tint with food coloring. Use a fork to dip each truffle center in the white chocolate and gently shake to remove excess. Return to the parchment lined plate and refrigerate until ready to serve. To apply luster dust, use a clean paint brush to gently brush it on.

To make the cakes, heat oven to 350º. Butter the bottom and sides of 2 8-inch round cake pans. Line the bottoms with parchment, and then butter the parchment. Dust the pans with cocoa powder and tap out the excess.

Melt the butter in a large saucepan set over medium heat. Once melted, whisk in the cocoa powder, espresso powder and water until dissolved. Add the sugar and continue whisking until smooth. Remove from heat and whisk in the eggs, buttermilk and vanilla. Stir in the flour, baking soda and salt until just combined.

Divide the batter evenly among the prepared pans and bake for about 35 minutes, or until a tester inserted in the center comes out clean. Cool in pan for about 20 minutes, then turn out onto a cooling rack to cool completely.

While the cake is cooling, make the frosting. Combine the chocolate and cream in a medium bowl set over a pot of simmering water. Using a rubber spatula, stir until smooth and melted. Refrigerate, stirring occasionally, until the chocolate has stiffened to the texture of cream cheese. Using an electric mixer, whisk the ganache until smooth, fluffy and sightly lightened in color.

Level each cake if needed. Place one cake, cut side up, on a wire cooling rack and spread ½ cup of frosting over it. Top with the second cake, cut side down, and spread remaining frosting over top and sides. Refrigerate for about 15 minutes.

While the cake is chilling, make the ganache glaze. Heat the cream in a small saucepan until simmering. Place the chocolate and corn syrup in a heatproof bowl and pour the cream over the top. Allow to sit for a minute, then whisk until the chocolate is melted and smooth. Place the chilled cake on a wire rack over a piece of parchment, then pour the glaze over the top. Use an offset spatula to cover any bare spots. Refrigerate the cake until set, about 15 minutes. (Don't make the mistake I did and decide to smooth the ganache as it was starting to set up. Oops.)

Top cake with truffle eggs and serve immediately.

Add the beef to a large pot or Dutch oven set over medium-high heat, working in batches if needed. Cook, stirring until browned, about 10 minutes. Drain in a colander and return the pot to the stove.

Heat the oil, then add the onion. Cook, stirring frequently, until the onion is browned and starting to caramelize, 12-15 minutes. Add garlic and cook for an additional 1-2 minutes, until the garlic is fragrant and slightly softened. Add salt, cumin, chili powder, oregano, pepper, garlic powder, paprika, cayenne, and bay leaves. Stir until the mixture is fragrant and smooth, about 1 minute.

Add reserved beef, water or beef broth and tomatoes and bring mixture to a boil. Reduce heat to medium-low and cook, stirring occasionally, until the chili has thickened to your liking. Add additional water or beef broth as needed to thin the chili to your desired consistency.

To serve, place chips in serving bowls and ladle chili over the top. Sprinkle on the cheese and top with other garnishes, if desired.

Heat oven to 350º. Line an 8-inch square cake pan with a piece of parchment, leaving an overhang on two sides of the pan. Butter and flour the bottom and sides of the pan, or lightly coat them with nonstick spray.

In a medium bowl, whisk together the flour, cornmeal, baking powder and salt. Beat the butter and sugar in the bowl of an electric mixer for about 2 minutes, or until light and fluffy. Add the eggs one at a time, beating well and scraping down the bowl after each addition. Add the vanilla and lemon zest and beat until combined. Add a third of the flour mixture, all of the sour cream and then another third of the flour, beating until just combined. Toss the blueberries with the remaining flour (this will prevent the blueberries from sinking). Using a rubber spatula, gently fold the blueberry-flour mixture into the cake batter.

Spread the cake batter into the prepared pan. Whisk together the sugar, flour, cornmeal and cinnamon in the medium bowl from earlier, then use a fork or your fingertips to work in the butter pieces. Scatter the streusel over the cake batter.

Bake the cake until the top is golden and a tester inserted in the center comes out clean, 35-55 minutes. Allow the cake to cool in the pan for 5-10 minutes, then use the parchment handles to lift it out of the pan and onto a wire cooling rack. Cool completely before cutting (if you can wait that long!).