Adjust oven rack to medium position and preheat oven to 350°F. Spray 8- by 8-inch baking pan with non-stick pan spray. In heatproof bowl over pan of barely simmering water, heat chocolate and butter until just melted, stirring occasionally. Remove from heat and let cool slightly.
Sift flour and cocoa into medium bowl; set aside. In large bowl, whisk sugar with eggs, yolk, salt, and vanilla until light, about 30 seconds. whisk in chocolate mixture. Using wooden spoon, stir in chocolate mixture until combined. Stir in flour mixture until combined.
Pour batter into prepared pan and smooth top. Evenly sprinkle walnuts over top. Bake until just set and toothpick inserted into center comes out with moist crumbs about 30 minutes. Let cool on wire rack about 45 minutes before cutting into squares.
Adjust oven rack to middle position and preheat oven to 350°F. Spray 9-inch springform pan with baking spray. Press a square piece of parchment into bottom and up sides of pan and coat with baking spray. Press second piece of parchment into pan; coat with baking spray.
In medium bowl, whisk together flour, baking soda, salt, cinnamon, cloves, and allspice. In 2-cup liquid measuring cup or small bowl, whisk together molasses and boiling water until thoroughly combined.
In large bowl, beat together butter and brown sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition and scraping down sides and bottom of bowl with rubber spatula as needed. Beat in pumpkin puree and ginger. Reduce speed to low, then add flour mixture in 3 batches, alternating with molasses mixture.
Scrape batter into prepared pan and bake until cake tester inserted in center of cake comes out clean, about 45 minutes.
Cool cake in pan 10 minutes. Release springform and transfer cake directly onto cooling rack. Cool completely, at least 1 hour. Dust with confectioners’ sugar and serve.
8 tablespoons unsalted butter, at room temperature
1/2 cup packed light brown sugar
1 cup (7 ounces) sugar
1 teaspoon vanilla
1 packed teaspoon orange zest (from about 1 medium orange)
1 cup pureed pumpkin
3/4 cup dried cranberries
Adjust oven racks to lower and middle positions and preheat oven to 350°F. Line two baking sheets with parchment paper. In a medium bowl, whisk together flour, baking soda, baking powder, nutmeg, cinnamon, and salt; set aside.
In a large bowl, cream together butter, light brown sugar, and sugar with an electric mixer until light and fluffy, about 3 minutes. Beat in egg. Beat in vanilla and orange zest, followed by pumpkin puree. Add dry ingredients to the bowl and beat until just combined. Use a rubber spatula to fold in cranberries.
Drop dough by rounded tablespoon onto prepared cookie sheets. Bake until golden at the edges and dry on top, about 18 minutes. Let cool 5 minutes on sheets then transfer to a wire rack to finish cooling.
8 tablespoons melted unsalted butter, at room temperature
1 cup sugar
1 extra large egg
1 teaspoon vanilla extract
About 4 tablespoons peanut butter
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt; set aside. In a large bowl, cream together butter and sugar with an electric beater until light and fluffy, about 3 minutes. Beat in egg and vanilla extract. Add flour mixture and beat until just combined. Dough should come together, if too crumbly, add 1 teaspoon water. Form dough into a ball, cover with plastic wrap and chill in refrigerator for one hour.
Adjust oven rack to upper and lower middle positions and preheat oven to 350°F. Line two baking sheets with parchment paper. Divide dough in half and roll one half out onto a lightly floured surface to a thickness of approximately 1/8th- inch. Cut out 12 pumpkins using a pumpkin-shaped cookie cutter and transfer to a prepared baking sheet. Repeat with remaining dough. Using a pairing knife, cut jack-o-lantern faces into 1/2 of the cookies. Bake cookies until just dry on top, about 10 minutes. Let cool for 5 minutes then transfer to a wire rack to finish cooling. When completely cooled, spread top of faceless cookies with about 1 teaspoon of peanut butter (more or less depending on how much you like peanut butter). Top with a face cookie to complete sandwiches.
Make cake: Adjust oven rack to middle position and preheat oven to 350°. Line bottom of a 9-inch cake pan with parchment paper and lightly coat the inside with non-stick pan spray. Sift flour, cocoa, baking soda, and salt into large bowl; set aside. In medium bowl, whisk sugar, sour cream, oil, eggs, and vanilla until smooth.
Whisk wet ingredients into dry ingredients until smooth. Pour batter into pan and bake until cake is just firm and toothpick inserted into center comes out with moist crumbs, 20 to 25 minutes. Let cake cool in pan for 15 minutes, then remove from pan to completely cool on wire rack, about 1 hour.
Carefully cut 6 Oreo cookies in half; set aside. Chop remaining cookies into 1/4s; set aside.
To Assemble Cake: Whip 2 cups of cream on medium-high speed to soft peak, spoon into large bowl and refrigerate. In same mixer bowl, whip remaining 2 1/2 cups cream, sugar, and vanilla to soft peak. Fold into already whipped cream.
Place about 1 cup whipped cream in bowl and refrigerate until ready to decorate cake. Fold chopped Oreos into remaining whipped cream.
Slice cake in half horizontally to create 2 layers. Place bottom layer on serving plate. Spread about 1/3 of Oreo whipped cream onto cake. Top with second cake layer and use remaining Oreo whipped cream to frost top and sides of cake. Chill in refrigerator for about 2 hours to allow cookies to soften.
Place reserved whipped cream in pastry bag fitted with star tip (re-whisk if necessary). Pipe 12 whipped cream rosettes around perimeter of cake and garnish with reserved Oreo cookie halves. Serve.
3 ounces bittersweet chocolate, melted and slightly cooled
For the Glazes:
1/3 cup plus 1 tablespoon heavy cream
2 ounces bittersweet chocolate, finely chopped
1 tablespoon corn syrup
3 ounces white chocolate, finely chopped
For the Crust: Preheat oven to 350°F. Line muffin tin with paper liners. In food processor, pulse wafers until they turn into fine crumbs. Add butter, sugar, and salt and pulse just to combine. Use fingertips to press 1 tablespoon cookie mixture into bottom of each cup. Bake just until set, 5 to 7 minutes. Transfer tin to cooling rack. Decrease oven temperature to 300°F.
For the Cheesecake Filling: In a stand mixer fitted with the whisk attachment, beat cream cheese and sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in sour cream, then eggs, 1 at a time, beating well after each addition. Beat in vanilla and salt. Decrease mixer speed to low and add chocolate. Beat until well combined, about 2 minutes.
Divide batter equally among muffin cups and bake until set, about 20 minutes. Transfer to cooling rack and cool to room temperature, about 10 minutes, then refrigerate until chilled, about 1 hour.
For the Glazes: Bring 1/3 cup cream to simmer in small saucepan over medium heat or in bowl in microwave. Place bittersweet chocolate and corn syrup in small bowl. Pour cream over chocolate and stir until smooth. Spoon glaze over cupcakes, smoothing with back of spoon. Refrigerate until set, about 15 minutes.
Put a raspberry on top (if you want to), serve and then eat (because lets face it, that IS the best part!)
1 jar (13 ounces) Nutella (you may not use the whole thing)
Preheat oven to 325°F. Line two baking sheets with parchment paper.
Combine the flour, cornstarch, baking powder, and salt in a medium bowl; set aside.
In a stand mixer fitted with the paddle attachment, cream the butter; once fluffy, add the sugar and beat until smooth. Beat in the egg yolks and vanilla extract. Gradually stir in the flour mixture, pausing to scrape down the sides of the bowl with each addition.
Pull a piece of dough, about 2 tablespoons, from the bowl. Form a 2-inch flat (but fairly thick) circle by hand. Spoon about 1 1/2 teaspoons of the filling on top of this dough-pancake. Close the dough over the filling to form a soft dome, making sure dough is covering the filling on all sides, and pinch the top to seal the cookie (it might resemble the top of a Hershey's Kiss; you can also flatten it with your hand, but make sure that the top of the cookie is sealed!).
Place cookies on the prepared sheets, 1 1/2 inches apart. Bake for 14-18 minutes, or until golden. Let cool on the pans. If desired, garnish with confectioners' sugar.