Instructions

Fill a high ball or sundae glass with ice. Pour in the coffee, syrup, cream and whiskey, stirring until mixed. Top with the whipped cream and sprinkle with nutmeg.

Instructions

For quiche, you'll need to blind bake your crust (otherwise, you run the risk of a soggy bottom and that would be a dman shame! Preheat your oven to 375. Roll out your portion of pie crust and line a 9inch pie dish-- crimp the edges all pretty like (there's a very usefull how to at Food52). Prick the bottom of the crust with a fork several times (this will prevent air bubbles from expanding beneath the crust as it bakes.

You can further prevent uneven crusts by lining the dough with parchment paper and weighting it with dried beans or pie weights (more on that here). Bake for 11-12 minutes until crust just starts to turn a pale gold. Remove from the oven and set aside to come to room temperature-- reduce the oven temp to 350, and get started on your filling.

Whisk eggs, dairy, salt and pepper together. Layer chunks of brie, ham and half of your scallions on the bottom of your cooled pie crust, and pour your egg mix over your fillings.

Bake for roughly 45-50mins at 350-- the center should still have a very slight jiggle when it comes out of the oven, as the quiche will contine to set as it sits. When ready to serve, sprinkle with a few of the remaining scallions.

Instructions

Start with your crust. Preheat the oven to 375. On a piece of wax paper, roll out your dough into an 8 inch diameter circle. Place a 5inch pie tin over the dough...

.. and flip it over. Peel away the wax paper and press the dough into your mini-pan, crimping the edges. Bake for 5-10 minutes until golden brown. Remove and set aside to cool completely.

Now for your filling! In a medium bowl, whisk together the sugar, cornstarch, cocoa, espresso powder, and salt. Add 1/2 of the cream and the egg yolks-- continue whisking until smooth.

Pour this mixture into a medium saucepan over medium heat, whisking ask it begins to warm. Gradually whisk in the remaining cream and all of the milk. Bring to a very soft boil, whisking constantly as the mixture thickens (approximately 1 minute).

Remove the saucepan from the heat and pour the mixture back into your mixing bowl. Add the chocolate, butter and vanilla. Stir until everything is melted and the mix is smooth. If you have any stray lumps, you can pass the filling through a strainer to nix them.

Now, place a sheet of plastic wrap over the chocolate mix and press down to seal the top-- you don't want any air pockets, or you run the risk of a skin forming over the chocolate. Chill the mix in the fridge for 30 minutes to an hour before spooning into your cooled pie crust.

Before serving, pour your caramel sauce over your pie and sprinkle with flaky sea salt. For best slicing, refrigerate the pie overnight before serving.

Instructions

Preheat oven to 375-- time to assemble your graham cracker crust!

Combine graham cracker crumbles, sugar and melted butter in a bowl-- the mixture will be like a grainy wet sand.

In a 4 inch springform pan (or, if you don't have one of these, you can always make 3-4 mini mini cheesecakes in a lined cupcake tray), firmly press heaping tablespoons full of the crust mix into the bottom. Prebake the crust for 5 minutes, and set aside--reduce the heat to 350.

For the filling: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 1 minute.

Add the sour cream, vanilla extract, and lemon juice then beat until fully combined. On medium speed, add the egg and beat just until combined. Batter will be thick.

Pour the batter over the graham cracker crust (make sure your spring form pan is completely sealed!).

Tightly wrap the bottom and sides of the springform pan in aluminum foil-- then, submerge the pan in a water bath (the water should only come up about halfway along the sides.

Bake until the edge of the cheesecake is set and the middle has a SLIGHT jiggle-- about 35 mins (or, if you're using a muffin tin, 20 mins).

Once finished, set the pan on a wire rack and allow to cool at room temperature for 30 minutes. Refrigerate for at least 2 hours. Once fully chilled and you are almost ready to serve, brush the top of the cheesecake with brandy.

Add chopped pecans and nutmeg as a final garnish and hot damn that's yummy.

Cheesecakes will keep in the refrigerator for up to 5 days.

Instructions

As per usual, crust is first! In a bowl, stir together flour, cocoa, sugar, and salt. Cut in the butter until pieces are pea sized. Sprinkle 1 tablespoon ice water over the mixture and gently toss with a fork. Press into a ball and, if pieces are falling off, add a bit more water to the mix. Form into a disc and refrigerate for 30 mins.

Roll pastry from the center to the edge of a piece of wax paper, working to create a thin circle about 1/8 thick. Using a heart stencil or a sharp knife, cut 3 hearts out of your dough about 2 1/2 inches tall.

Roll out the remainder of your dough into mini pie sized discs. Crimp edges as desired (I used a fork to make angled indents.

In a small mixing bowl, CRUSH the remaining ingredients with your BARE HANDS until you get a jammy consistency.

Fill your crusts with berry mixture and, after cutting your dough hearts into two jagged halves, place them on top of the berry filling.

Bake until crust is just turning a more golden brown.

Instructions

Preheat your oven to 375 (again). Prep your pie crust (again)-- just look at the other pie recipes for gods sake.

Once you have the crust in its little pie tin, use a spoon to imprint little scallop edges.

Then (huge surprise, I know) prebake your crust for 5 minutes and set aside to come to room temperature. Reduce heat to 350.

In a small bowl, whisk together the remaining ingredients excl the whipped cream topping. Because, duh.

Pour custardy pie filling into your prebaked and cooled crust (you don't want scramby eggs at the bottom!).

Bake for 35 minutes until custard is set. Serve chilled or warm (but not too warm or your damn whipped cream'll melt!).

Instructions

LAST CRUST. And this one is a little tricky.

Preheat the oven to 350. Mix oats, flour, sugar, clove, and COLD butter-- very important, as this crust does NOT work with softened or melted butter.

Once your dough reaches a wet sand consistency, press into the bottom and sides of a 4 inch pie tin. Here's where it gets iffy-- using another pie tin, weight the little crust down with pie weights or dried beans. As this particular crust cooks, it tends to swell as the oats absorb the butter. This step helps your crust stay crust shaped! Prebake your crust, remove from the oven and reduce heat to 350.

Now for your filling! You should have a heaping 1/2 cup full of the dry ingredients...

... which you'll mix together and add to your prebaked crust. Whisk your wet ingredients

Collect your filling ingredients and fill your oatmeal crust-- you should have a heaping 1/2 cup full.

In a small bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in the eggs, corn syrup, cloves, ginger and nutmeg. Pour over fruit mixture.

Bake at 350 for roughly 30 minutes-- what that your nuts don't burn! Remove from your oven and, when ready to serve, thickly splash the top of the cake with warmed brandy and, in a well ventilated space, do your best to safely light the top surface of the pie on fire. Do NOT ignite the alcohol while you're pouring it from the bottle. Please click on this hyperlink if you actually want to ignite this cake. Please? Thanks.