📝 Ingredients:

• 6 oz high-quality dark chocolate (70% cacao)
• 1/2 cup unsalted butter
• 2 large eggs
• 2 large egg yolks
• 1/4 cup granulated sugar
• 2 tbsp all-purpose flour
• Pinch of salt
• 1 tsp vanilla extract
• Butter for greasing ramekins
• Cocoa powder for dusting
• Vanilla ice cream for serving

👨‍🍳 Instructions:

1. Preheat oven to 425°F
2. Generously butter four 6-oz ramekins, dust with cocoa
3. Melt chocolate and butter in double boiler
4. In separate bowl, whisk eggs, egg yolks, and sugar vigorously
5. Fold melted chocolate into egg mixture
6. Gently fold in flour, salt, and vanilla
7. Divide batter evenly among ramekins
8. Bake exactly 12-14 minutes (edges set, center jiggly)
9. Let stand 1 minute, then invert onto plates
10. Serve immediately with vanilla ice cream

📝 Ingredients:

• For crust: 2 cups graham cracker crumbs
• 1/2 cup melted butter
• 1/4 cup sugar
• For filling: 32 oz cream cheese, room temperature
• 1.25 cups sugar
• 1 cup sour cream
• 1 tsp vanilla extract
• 1 tsp lemon zest
• 4 large eggs
• For topping: fresh strawberries
• Strawberry sauce or berry compote

👨‍🍳 Instructions:

1. Preheat oven to 325°F, wrap 9-inch springform pan in foil
2. Mix graham crumbs, melted butter, and sugar
3. Press into bottom of pan, bake 10 minutes
4. Beat cream cheese until fluffy, 3-4 minutes
5. Add sugar gradually, beat until smooth
6. Mix in sour cream, vanilla, and lemon zest
7. Add eggs one at a time, beating just until combined
8. Pour over crust, place in roasting pan
9. Add hot water to roasting pan (water bath)
10. Bake 1 hour 20 minutes, cool completely, refrigerate 4 hours

📝 Ingredients:

• For shells: 1.75 cups powdered sugar
• 1 cup almond flour
• 3 large egg whites, room temperature
• 1/4 cup granulated sugar
• 1/4 tsp cream of tartar
• Gel food coloring (optional)
• For filling: 1/2 cup butter, softened
• 1.5 cups powdered sugar
• 2 tbsp heavy cream
• 1 tsp vanilla extract
• Pinch of salt

👨‍🍳 Instructions:

1. Sift almond flour and powdered sugar twice
2. Beat egg whites and cream of tartar to soft peaks
3. Gradually add granulated sugar, beat to stiff peaks
4. Add food coloring if desired
5. Fold in almond mixture in three additions (macaronage)
6. Pipe 1.5-inch circles on parchment-lined baking sheets
7. Tap pans firmly, let sit 30-60 minutes until dry
8. Bake at 300°F for 13-15 minutes
9. Cool completely, make buttercream filling
10. Sandwich shells with filling, refrigerate 24 hours

📝 Ingredients:

• 2 cups heavy cream
• 1 vanilla bean, split and scraped
• 5 large egg yolks
• 1/2 cup granulated sugar, plus extra for topping
• Pinch of salt
• 1 tsp vanilla extract
• Boiling water for water bath

👨‍🍳 Instructions:

1. Preheat oven to 325°F
2. Heat cream with vanilla bean and seeds until steaming
3. Whisk egg yolks, sugar, and salt until pale
4. Slowly temper hot cream into egg mixture
5. Strain through fine mesh sieve
6. Add vanilla extract, divide among 6 ramekins
7. Place ramekins in roasting pan, add boiling water halfway
8. Bake 35-40 minutes until edges set, center jiggly
9. Refrigerate at least 4 hours or overnight
10. Sprinkle sugar on top, caramelize with torch before serving

📝 Ingredients:

• For cake: 2.5 cups all-purpose flour
• 1.5 cups sugar
• 3 tbsp cocoa powder
• 1.5 tsp baking soda
• 1 tsp salt
• 2 eggs
• 1.5 cups vegetable oil
• 1 cup buttermilk
• 2 tbsp red food coloring
• 1 tsp vanilla extract
• 1 tsp white vinegar
• For frosting: 16 oz cream cheese
• 1 cup butter, 4 cups powdered sugar, 1 tsp vanilla

👨‍🍳 Instructions:

1. Preheat oven to 350°F, grease three 9-inch round pans
2. Sift together flour, sugar, cocoa, baking soda, salt
3. Whisk eggs, oil, buttermilk, food coloring, vanilla
4. Mix wet ingredients into dry ingredients
5. Stir in vinegar just before baking
6. Divide batter among pans
7. Bake 25-30 minutes until toothpick comes out clean
8. Cool completely before frosting
9. Beat cream cheese and butter, add powdered sugar and vanilla
10. Frost layers and outside of cake

📝 Ingredients:

• 1 lb phyllo dough, thawed
• 1.5 cups melted butter
• For filling: 3 cups pistachios, finely chopped
• 1 cup walnuts, finely chopped
• 1/4 cup sugar
• 1 tbsp cinnamon
• For syrup: 1.5 cups sugar
• 1 cup water
• 1/2 cup honey
• 1 tbsp lemon juice
• 1 cinnamon stick
• Whole cloves

👨‍🍳 Instructions:

1. Preheat oven to 350°F
2. Mix pistachios, walnuts, sugar, and cinnamon
3. Brush 9x13 pan with butter
4. Layer 8 sheets phyllo, brushing each with butter
5. Sprinkle 1/3 nut mixture over phyllo
6. Repeat layers twice more
7. Top with 8 more sheets phyllo, buttering each
8. Cut into diamonds before baking
9. Bake 50 minutes until golden
10. Make syrup, simmer 10 minutes, pour over hot baklava

📝 Ingredients:

• For crust: 1.5 cups all-purpose flour
• 1/2 cup powdered sugar
• 1/4 tsp salt
• 10 tbsp cold butter, cubed
• 1 egg yolk
• 2 tbsp cold water
• For filling: 6 large eggs
• 1.5 cups granulated sugar
• 1 cup fresh lemon juice (about 6 lemons)
• Zest of 3 lemons
• 3/4 cup heavy cream
• Pinch of salt

👨‍🍳 Instructions:

1. Pulse flour, powdered sugar, salt in food processor
2. Add butter, pulse until crumbly
3. Add egg yolk and water, pulse until dough forms
4. Press into 10-inch tart pan, chill 30 minutes
5. Blind bake at 375°F for 20 minutes
6. Whisk eggs, sugar, lemon juice, zest, cream, salt
7. Reduce oven to 325°F
8. Pour filling into baked crust
9. Bake 25-30 minutes until just set
10. Cool completely, refrigerate 2 hours before serving

📝 Ingredients:

• 2.25 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2 cups chocolate chips (semi-sweet)
• 1 cup chopped walnuts (optional)
• Flaky sea salt for topping

👨‍🍳 Instructions:

1. Preheat oven to 375°F
2. Whisk together flour, baking soda, and salt
3. Cream butter and both sugars until fluffy
4. Beat in eggs one at a time, then vanilla
5. Gradually mix in flour mixture
6. Fold in chocolate chips and walnuts
7. Scoop 2-tbsp portions onto lined baking sheets
8. Sprinkle with flaky sea salt
9. Bake 10-12 minutes until edges golden
10. Cool on pan 5 minutes, transfer to wire rack