Make the Crepes:

• In a blender, combine flour, sugar, salt, milk, eggs, and butter.
• Blend until smooth, about 1 minute.
• Refrigerate the mixture for at least 1 hour or up to overnight.
• Heat a small nonstick pan over medium heat and brush lightly with butter.
• Stir the batter, then pour ¼ cup of it into the pan, swirling to create a thin, even layer.
• Cook for 1 to 2 minutes until golden, then flip the crepe and cook for another 30 seconds.
• Repeat with remaining batter.

Sweet Version:

• Spread 2 tablespoons of chocolate-hazelnut spread over a crepe.
• Add 2 tablespoons of sliced strawberries.
• Fold the crepe in half, then fold again to form a triangle.
• Drizzle with honey and dust with confectioners’ sugar.
• Repeat for remaining crepes.

Savory Version:

• In a skillet, cook pancetta for about 5 minutes until golden brown.
• Transfer to a paper towel-lined plate.
• Spread 1 tablespoon of apricot jam over a crepe.
• Add Brie, apple slices, pancetta, arugula, and chives.
• Fold the crepe in half, then fold again to

Prepare Peanut Butter Puppy Chow:

• Place the Rice Chex cereal in a large glass bowl.
• In a microwave-safe bowl, microwave the chocolate chips and peanut butter on high for 2 minutes, stirring every 30 seconds until fully combined.
• Stir in the kosher salt.
• Pour the chocolate mixture over the cereal and use a rubber spatula to coat evenly.
• Transfer the coated cereal to a zip-top bag, add the confectioners’ sugar, and toss to coat.
• Add the peanut M&M’s and give it another toss.
• Spread onto a parchment-lined baking sheet in an even layer and let sit for 30 minutes until set.

Prepare Hazelnut Puppy Chow:

• Place the Rice Chex cereal in a large glass bowl.
• In a microwave-safe bowl, microwave the chocolate chips and hazelnut spread on high for 2 minutes, stirring every 30 seconds until fully combined.
• Stir in the kosher salt.
• Pour the chocolate mixture over the cereal and toss with a rubber spatula to coat.
• Transfer to a zip-top bag, add the confectioners’ sugar, and toss to combine.
• Spread onto a second parchment-lined baking sheet in an even layer and let sit for 30 minutes until set.

Serve and Enjoy:

• Once both varieties are set, toss them together in a large bowl and serve.

Prepare Egg Yolk Mixture:

• In the bowl of a stand mixer fitted with the whisk attachment, whisk the egg yolks and sugar until pale yellow and doubled in size, about 5 minutes.
• Set aside in a large bowl.

Whip the Cream and Mascarpone:

• Wipe out the bowl of the stand mixer and whip the cream until soft peaks form.
• Slowly add the mascarpone and continue whipping until medium peaks form.
• Fold the egg yolk mixture into the mascarpone mixture until combined.

Make the Espresso Mixture:

• In a shallow bowl, whisk together the espresso and tiramisu liqueur (or cognac).
• Set aside.

Assemble the Tiramisu:

• Use a fine-mesh sieve to sprinkle 1 tablespoon of cocoa powder on the bottom of an 8-inch square baking dish.
• One by one, dip the ladyfingers into the espresso mixture and arrange them in the dish to form an even layer.
• Break any ladyfingers as needed to fill gaps.
• Spread half of the mascarpone mixture over the ladyfingers.
• Repeat with another layer of soaked ladyfingers and the remaining mascarpone mixture.

Chill the Tiramisu:

• Cover the dish with plastic wrap and refrigerate for at least 3 hours, or overnight for the best flavor.

Garnish and Serve:

• Before serving, dust the top with the remaining 1 tablespoon of cocoa powder and garnish with shaved chocolate.
• Serve chilled and enjoy!

Bloom the Gelatin:

• In a small bowl, add the water and sprinkle the gelatin over it.
• Let sit for 5 minutes to allow the gelatin to bloom.

Make the Watermelon Mixture:

• In a small saucepan, combine the watermelon juice and ⅓ cup of sugar.
• Heat over medium heat until the sugar dissolves and the mixture simmers.
• Add the gelatin mixture and whisk until fully dissolved.
• Add a few drops of red food coloring, if desired, and whisk to combine.
• Remove from heat.

Pour into Molds:

• Carefully pour the mixture into two 1-inch gummy bear molds.
• Transfer to the refrigerator and chill for about 20 minutes, until fully set.

Unmold and Dry:

• Gently unmold the gummy bears onto a parchment-lined baking sheet.
• Let the bears sit at room temperature for 24 hours to dry and achieve a chewy texture.

Coat the Gummy Bears:

• In a large bowl, combine the remaining ¾ cup sugar and citric acid.
• Toss the gummy bears in the sugar mixture to coat them evenly.

Make the Salted Caramel Sauce:

• In a medium heavy-bottomed saucepan, heat the sugar and water over medium heat until the sugar dissolves.
• Swirl the pan (don’t stir) as the sugar syrup comes to a boil.
• Boil until the syrup turns deep amber, about 5 to 6 minutes.
• Remove from heat and whisk in the cream (it will bubble).
• Stir in the butter and salt.
• Allow to cool, then transfer to a mason jar.

Make the Hot Fudge Sauce:

• Set a heatproof bowl over a medium saucepan filled with simmering water.
• In the bowl, combine the chopped chocolate, heavy cream, corn syrup, sugar, coffee granules, vanilla, and salt.
• Stir until the chocolate melts and the sauce is smooth, about 8 minutes.
• Remove from heat and let cool before transferring to a mason jar.

Assemble the Sundaes:

• Divide the vanilla bean and salted caramel gelato evenly among four bowls.
• Drizzle with the salted caramel and hot fudge sauces.
• Garnish with chopped nuts, a dollop of whipped cream, and a maraschino cherry.
• Serve immediately.

Prepare Crispy Quinoa:

• Preheat the oven to 350ºF.
• Line an 8-inch-square baking dish with parchment paper.
• Grease a baking sheet with nonstick spray.
• Toss the cooked quinoa with coconut oil and spread evenly over the prepared baking sheet.
• Bake for 20 to 25 minutes, stirring halfway through, until golden and crispy.
• Let cool completely.

Process the Date Mixture:

• In a food processor, combine the dates, walnuts, cashews, pumpkin seeds, and coconut flakes.
• Process until finely ground.
• Add the cacao nibs, cashew butter, hemp seeds, wheat germ, and goji berries and process until combined.
• Add the crispy quinoa and pulse to mix.

Assemble the Bars:

• Press the date mixture into the prepared baking dish, using the bottom of a measuring cup to press it down firmly.
• Pour the melted dark chocolate over the top, spreading it into an even layer.
• Sprinkle with flaky sea salt.

Chill and Serve:

• Transfer the baking dish to the refrigerator to chill for at least 4 hours.
• Once set, remove from the fridge and cut into 16 bars.
• Store in an airtight container, separated by waxed paper, in the freezer for up to 3 months.

Make the Pie Crust:

• In a food processor, pulse the flour, salt, and sugar together.
• Add the cold butter and pulse until pea-size crumbs form.
• Slowly drizzle in the ice water while pulsing, until the dough just comes together.
• Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Preheat Oven and Prepare Crust:

• Preheat the oven to 375ºF.
• Roll out the dough into a 14-inch round on a lightly floured surface.
• Transfer to a 9-inch deep-dish pie plate, leaving 1 inch of dough overhang.
• Trim and crimp the edges, then chill for 15 minutes.
• Line the dough with parchment paper, fill with pie weights or beans, and bake for 20 minutes.
• Remove the parchment and weights, and bake for another 15 minutes, until golden.
• Cool the crust completely before adding the filling.

Roast the Pumpkin:

• Raise the oven temperature to 400ºF.
• Drizzle olive oil over the halved pumpkin and place it cut-side down on a foil-lined baking sheet.
• Bake for 35 minutes, until tender.
• Let cool.
• Reduce the oven temperature to 350ºF.

Make the Pumpkin Filling:

• Scoop the roasted pumpkin flesh into a food processor (about 2 cups).
• Add the eggs, cream, maple syrup, cinnamon, ginger, nutmeg, and salt.
• Pulse until smooth.

Bake the Pie:

• Pour the filling into the cooled pie crust and smooth the top.
• Bake for 60 to 70 minutes, until the center is firm.
• Let the pie cool completely before serving with whipped cream.

Make the Unicorn Horns:

• Roll small balls of white modeling chocolate into cone shapes to form horns, about 1½ inches long.
• Stick a toothpick into the bottom of each horn and refrigerate for 30 minutes.
• Mix gold luster dust with a small amount of vodka to form a paste.
• Brush the horns with the golden paste and let dry for 10 minutes.

Make the Cupcakes:

• Preheat the oven to 350ºF.
• Line two muffin tins with cupcake liners.
• In a medium bowl, whisk together the cake flour, baking powder, and sea salt.
• In the stand mixer, beat the butter and sugar until light and fluffy.
• Add the eggs, one at a time, mixing well after each addition.
• Mix in the vanilla.
• Alternate adding the flour mixture and buttermilk, beginning and ending with the flour mixture.
• Divide the batter into two bowls.
• Tint one bowl neon-pink and the other neon-purple using food coloring.

Bake the Cupcakes:

• Scoop equal amounts of pink and purple batter into each cupcake liner, creating a half-and-half effect.
• Bake for 12 to 15 minutes, until the tops spring back when pressed lightly.
• Remove from the oven and cool completely.

Make the Frosting:

• In the stand mixer, beat the butter on high speed until light and fluffy.
• Gradually add the confectioners’ sugar and beat until smooth.
• Add the vanilla and salt and beat to combine.
• Divide the frosting into three bowls.
• Tint one bowl neon-pink, another neon-blue, and the last neon-yellow.
• Transfer each color to its own piping bag, then place all three bags inside a large piping bag fitted with a star tip.

Decorate the Cupcakes:

• Pipe the frosting in swirls on top of the cooled cupcakes.
• Top each with a golden unicorn horn and serve.

• Prepare Strawberries:
• In a medium bowl, toss the strawberries with lemon zest, lemon juice, and ½ cup granulated sugar.
• Cover and refrigerate while preparing the biscuits.

Preheat Oven:

• Preheat the oven to 450ºF and line a baking sheet with parchment paper.

Make the Biscuits:

• In a large bowl, whisk together the flour, baking powder, baking soda, salt, and remaining 2 tablespoons granulated sugar.
• Cut the cold butter into the flour mixture until it resembles pea-sized crumbs.
• Add the buttermilk and knead just until the dough comes together.

Cut Biscuits:

• Turn the dough out onto a floured surface and press it into a 1½-inch-thick round.
• Use a 2½-inch biscuit cutter to cut out biscuits, placing them 2 inches apart on the prepared baking sheet.
• Brush the tops with melted butter and sprinkle with raw sugar.

Bake Biscuits:

• Bake for 20 to 25 minutes until golden brown.
• Remove from the oven and let cool on a wire rack.

Make Whipped Cream:

• In a stand mixer fitted with a whisk attachment, beat the cream, confectioners’ sugar, and vanilla on medium-high speed until soft peaks form.

Assemble Shortcakes:

• Slice the biscuits in half horizontally.
• Top the bottom half with macerated strawberries and a dollop of whipped cream.
• Place the top biscuit half on top and serve.