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.

• Prepare Batter:
• In a small bowl, whisk together the Nutella, egg, maple syrup, cocoa powder, vanilla extract, and salt until smooth.
• Microwave:
• Pour the batter into a large microwave-safe mug (about 12 ounces).
• Microwave for 1 minute to 1 minute 30 seconds, until the cake rises and slightly expands over the top of the mug.
• Cool and Serve:
• Let the cake cool for 5 minutes.
• Dust with confectioners’ sugar and enjoy straight out of the mug!

Preheat Oven:

• Preheat the oven to 325ºF.
• Brush a 9-inch springform pan with some melted butter.

Make the Crust:

• In a large bowl, mix the graham cracker crumbs, sugar, and salt with the remaining melted butter.
• Press the mixture into an even layer in the springform pan.
• Bake for 15 minutes until golden brown, then remove and let cool completely.
• Wrap the bottom and sides of the pan with foil and place in a roasting pan.

Prepare the Filling:

• In the bowl of a stand mixer, beat the cream cheese, sugar, and salt until light and fluffy.
• Add the sour cream and beat until combined.
• Add the eggs one at a time, beating well after each addition.
• Mix in the vanilla and lemon zest.

Bake the Cheesecake:

• Pour the filling into the prepared crust.
• Transfer the roasting pan to the oven and pour boiling water into the pan, halfway up the springform pan.
• Bake for 1 hour to 1 hour 10 minutes, until the cheesecake is set but still slightly jiggly in the center.
• Turn off the oven, crack the door, and let the cheesecake rest in the oven for 30 minutes.
• Remove and let cool to room temperature for 3 hours, then chill in the fridge overnight.
• Make the Chocolate-Covered Strawberries:
• Line a baking sheet with parchment paper.
• Melt the semisweet and white chocolate separately in medium glass bowls over saucepots of simmering water.
• If needed, add canola oil to loosen the chocolate.
• Dip each strawberry in the semisweet chocolate and place on the parchment.
• Drizzle the white chocolate over the strawberries and allow to set for 1 hour.

Serve:

• Remove the cheesecake from the fridge, take off the springform ring, and transfer to a serving plate.
• Garnish with the chocolate-covered strawberries.
• Slice and serve.

Preheat Oven:

• Preheat the oven to 375ºF.

Prepare Peaches:

• Bring a medium pot of water to a boil.
• Fill a large bowl with ice and water.
• Add the peaches to the boiling water for 30 seconds, then transfer them to the ice water bath.
• Peel the skins off, slice the peaches into ½-inch wedges, and discard the pits.
• Place the peach wedges in a large bowl.

Make Fruit Filling:

• Add the lemon zest, lemon juice, granulated sugar, and cornstarch to the peaches.
• Stir to combine.
• Gently fold in the blueberries.
• Pour the mixture into a 2-quart baking dish and set aside.

Make Biscuit Topping:

• In a large bowl, whisk together the flour, cornmeal, light brown sugar, baking powder, and salt.
• Add the chilled butter and use your hands to work it into the flour until pea-sized pieces form.
• Add the buttermilk and stir until the dough is combined.

Assemble Cobbler:

• Use an ice cream scoop to dollop the biscuit batter on top of the fruit filling, leaving space between the dollops for expansion.
• Brush the tops of the biscuits with additional buttermilk and sprinkle with sanding sugar.

Bake Cobbler:

• Bake for 1 hour to 1 hour 10 minutes, until the filling is bubbling and the biscuits are golden brown.
• Tent with foil after 45 minutes if the biscuits brown too quickly.
• Remove from the oven and let cool for 10 minutes.

Serve:

• Serve warm with vanilla ice cream, if desired.

Preheat Oven:

• Preheat the oven to 350ºF.
• Coat a 9-inch tart pan with nonstick spray.

Make the Crust:

• In a food processor, pulse the graham crackers, sugar, cinnamon, and salt until finely ground.
• Add the melted butter and egg white and pulse until the crumbs are evenly coated and hold together when pressed.
• Press the mixture evenly into the tart pan, covering the bottom and sides.
• Bake for about 10 minutes, until the crust begins to brown.
• Let cool completely.

Make the Custard Filling:

• In a medium saucepot, whisk together the sugar, cornstarch, and salt.
• Add the milk and egg yolks and whisk until smooth.
• Cook over medium heat, whisking occasionally, until the mixture comes to a boil and thickens to a pudding-like texture (about 2 minutes).
• Remove from heat and stir in the butter and vanilla bean paste.
• Strain the pudding through a fine-mesh sieve into a bowl to remove any clumps.
• Cover with plastic wrap, pressing the wrap onto the surface of the custard to prevent a skin from forming, and let cool completely.

Assemble the Tart:

• Once the custard is cool, whisk in the Greek yogurt until smooth.
• Pour the custard into the cooled crust and smooth the top with an offset spatula.
• Cover and chill in the refrigerator for at least 3 hours or up to 1 day.

Top with Berries:

• Just before serving, arrange the mixed berries on top of the tart.
• Keep chilled until ready to slice and serve.

Roast Bananas:

• Preheat the oven to 450ºF.
• Line a baking sheet with parchment paper.
• Place the 2 halved bananas on the baking sheet, skin-side down.
• Sprinkle with 1 tablespoon of granulated sugar.
• Flip the bananas over (skin-side up), poke holes in the skin with a paring knife, and roast for 15 minutes, until caramelized.
• Remove from the oven, discard the skins, and mash the bananas in a large bowl.

Prepare Pudding:

• In a medium saucepan, whisk together the remaining ⅔ cup granulated sugar, cornstarch, and salt.
• Add the milk and egg yolks, whisking to remove lumps.
• Cook over medium heat, stirring occasionally until it reaches a boil.
• Reduce to a simmer, whisking constantly for about 2 minutes until thickened.
• Remove from heat and stir in the vanilla bean paste and butter.
• Strain the mixture through a fine-mesh sieve into the bowl with the mashed bananas.
• Stir to combine.

Make Whipped Cream:

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

Assemble Pudding:

• Place 5 vanilla wafers at the bottom of each of four (12-ounce) stemless wineglasses, breaking them if necessary.
• Add a layer of caramelized banana pudding, followed by a layer of sliced bananas.
• Repeat with another layer of pudding, wafers, and pudding.
• Cover with plastic wrap and refrigerate for at least 2 hours.

Serve:

• Top each glass with whipped cream and garnish with extra vanilla wafers.
• Serve chilled.

Prepare Baking Dish:

• Grease an 8-inch square baking dish with nonstick spray.
• Line the dish with parchment paper and spray the parchment paper as well.

Melt Ingredients:

• In a large microwave-safe bowl, combine the chocolate chips, sweetened condensed milk, and kosher salt.
• Microwave in 30-second intervals, stirring between each interval, for about 3 minutes, or until the mixture is smooth.

Add Flavorings:

• Stir in the chopped walnuts (if using) and vanilla extract.

Set Fudge:

• Pour the mixture into the prepared baking dish and smooth the top with an offset spatula.
• Sprinkle with flaky sea salt.
• Refrigerate for about 5 hours or overnight until fully set.

Serve:

• Once set, remove from the fridge and cut into 16 squares.
• Serve and enjoy!