Prepare Dough:

• In a medium bowl, combine the graham cracker crumbs, flour, and salt.
• In the bowl of a stand mixer, beat the butter until smooth.
• Add the sugar and beat until light and fluffy.
• Add ½ cup of the cookie butter and vanilla extract, and mix until combined.
• Gradually add the flour mixture and mix on low speed until fully incorporated, scraping down the sides as needed.

Chill Dough:

• On a lightly floured surface, divide the dough into two pieces.
• Wrap each piece in plastic wrap and refrigerate for at least 2 hours.

Roll and Bake:

• Preheat the oven to 350ºF.
• Roll out each piece of dough on parchment paper into a 14 by 10-inch rectangle, about ¼ inch thick.
• Trim the edges and cut each rectangle in half to make two 7 by 10-inch rectangles.
• Transfer to baking sheets and chill for 10 minutes.
• Bake for 20 minutes, until golden brown.
• Remove from the oven and score the cookies into graham cracker shapes by creating perforated lines for 4 rectangles and poking holes with a skewer.
• Let cool completely on the baking sheets.

Assemble S’mores:

• Preheat the oven to broil.
• Invert one cooled cookie crust onto a parchment-lined baking sheet.
• Spread with ½ cup of cookie butter, top with 5 chocolate bars, and place 24 marshmallows on top.
• Repeat with the second cookie crust and toppings.

Broil:

• Broil each s’more for 1 to 2 minutes, until the marshmallows are golden and the chocolate has softened.

Serve:

• Place a second cookie crust on top of each s’more and transfer to a serving platter.
• Slice and enjoy!

Preheat Oven:

• Preheat the oven to 350ºF.
• Lightly butter two 9-inch round cake pans.
• Line the bottoms with parchment paper, then butter the parchment.

Prepare Dry Ingredients:

• In a medium bowl, combine the cake flour, baking powder, and fine sea salt.

Cream Butter and Sugar:

• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar until light and fluffy (about 5 minutes).

Add Eggs and Vanilla:

• Add the eggs, one at a time, mixing well after each addition.
• Beat in the vanilla extract.

Alternate Wet and Dry:

• Add one-third of the flour mixture, followed by half of the buttermilk.
• Repeat, ending with the remaining flour mixture.
• Fold in the rainbow sprinkles by hand.

Bake the Cakes:

• Divide the batter evenly between the prepared cake pans.
• Tap the pans on the counter to release air bubbles and smooth the tops with an offset spatula.
• Bake for 35 to 40 minutes, rotating the pans halfway through.
• Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Prepare Buttercream Frosting:

• In a stand mixer fitted with the whisk attachment, beat the butter on high speed until light and fluffy.
• Reduce speed to low and gradually add the confectioners’ sugar.
• Beat well after each addition, then add the vanilla extract and salt.
• Fold in the sprinkles by hand.

Assemble the Cake:

• Trim the domed tops of the cakes so they are flat.
• Place one cake layer on a cake stand and spread a layer of buttercream over the top.
• Place the second cake layer on top and repeat.
• Use an offset spatula to frost the sides, leaving some of the cake exposed for a “naked” cake effect.
• Decorate with extra sprinkles as desired.

Prepare Baking Sheets:

• Line two baking sheets with silicone baking mats.

Make the Macaron Shells:

• In a food processor, combine the confectioners’ sugar, almond flour, fine sea salt, and strawberry powder.
• Process until smooth.
• Sift through a fine-mesh sieve into a large bowl.
• Discard any larger pieces.

Beat Egg Whites:

• In the bowl of a stand mixer, beat the egg whites and cream of tartar on medium speed until frothy.
• Gradually add the superfine sugar and increase speed, beating until stiff, shiny peaks form (about 6 minutes).
• Add pink food coloring and gently fold into the egg whites.

Combine Dry and Wet Mixtures:

• Gently fold the egg white mixture into the almond flour mixture until just combined, being careful not to overmix.

Pipe the Macarons:

• Transfer the batter to a pastry bag fitted with a ¼-inch round tip.
• Pipe 1-inch rounds onto the prepared baking sheets, spacing them 1 inch apart.
• Tap the baking sheets firmly on the countertop to release air bubbles.
• Let the macarons sit at room temperature for 1 hour.

Make the Strawberry Filling:

• In a stand mixer, beat the butter until smooth.
• Gradually add the confectioners’ sugar, beating until light and fluffy.
• Add the vanilla and strawberry puree and beat until fully combined.
• Transfer to a piping bag fitted with a ¼-inch round tip.

Bake the Macarons:

• Preheat the oven to 300ºF.
• Bake the macarons one pan at a time on the middle rack for about 16 minutes, until they are shiny and have risen.
• Cool completely on a wire rack.

Assemble the Macarons:

• Pipe the strawberry filling on the flat side of one macaron shell.
• Sandwich with another shell, flat-side down.
• Repeat with the remaining macarons and filling.
• Refrigerate overnight in a single layer in an airtight container.

Serve:

• Remove the macarons from the fridge and let sit at room temperature for 30 minutes before serving.

Freeze Bananas:

• Peel the bananas and break them into thirds.
• Place them in a freezer bag and freeze for at least 5 hours, preferably overnight.

Blend the Ice Cream:

• Once the bananas are frozen, transfer them to a blender.
• Add the oat milk, peanut butter powder (if using), and a pinch of kosher salt.
• Blend on high speed until smooth.

Serve or Freeze:

• If you like soft-serve ice cream, serve immediately and enjoy!
• For a harder texture, transfer the banana ice cream to a freezer-safe container and freeze for about 5 hours until solid.
• Scoop and serve once frozen.

Freeze Ice Cream Maker Bowl:

• Make sure to freeze the bowl of your ice cream maker for at least 24 hours before making the frozen yogurt.

Prepare Yogurt Base:

• In a large mixing bowl, whisk together the yogurt, sugar, and a pinch of kosher salt until fully combined.
• Chill the yogurt base in the refrigerator if it isn’t already cold (aim for about 45ºF).

Churn the Yogurt:

• Pour the chilled yogurt mixture into the frozen ice cream maker bowl.
• Churn the mixture for about 20 minutes, or until it reaches the consistency of soft-serve ice cream.

Freeze Until Firm:

• Scoop the churned frozen yogurt into an airtight freezer container and freeze for about 5 hours or overnight until firm.

Serve:

• When ready to serve, let the frozen yogurt sit at room temperature for a few minutes to soften.
• Run your ice cream scoop under hot water to help scoop more easily.

Prepare Batter:

• In a mixing bowl, cream the soft butter, sugar, and lemon zest together.
• While mixing, add the egg.
• Gradually add half of the flour, then the buttermilk, and finally the remaining flour.
• Be careful not to overmix, as too much air will make it harder to decorate the cupcakes.

Add Fruit:

• Divide the batter into two parts.
• Mix one part with the blackberries and the other with the pineapple chunks.

Preheat Oven:

• Preheat the oven to 160°C.
• Line a cupcake tray with cupcake liners and fill them with dollops of batter.

Bake:

• Bake the cupcakes for 25 minutes at 160°C.
• Let them cool completely before decorating.

Decorate:

• For decoration, you can color the buttercream with food coloring (black and orange for Halloween).
• Roll out black and orange fondant and cut out spooky shapes to decorate the cupcakes.

Melt Chocolate:

• Break the white chocolate into pieces and place in a heatproof bowl.
• Set the bowl over a pan with a small amount of boiling water (ensure the bowl doesn’t touch the water).
• Stir occasionally until the chocolate melts completely.

Prepare Cake Balls:

• Crumble the butter cake with your hands.
• Mix in the midnight magic mix and ⅓ of the melted chocolate until well combined.
• Roll the mixture into 12 walnut-sized balls and place them on a sheet of baking paper.
• Chill in the fridge for 1 hour to firm up.

Coat Cake Balls:

• Take the small pumpkin and place it cut side down.
• Insert a skewer into each cake ball.
• Reheat the remaining melted chocolate.
• Dip each cake ball carefully into the chocolate, covering it completely.
• Insert the skewers into the pumpkin to let the cake pops stand upright.
• Attach two sugar eyes to each cake pop before the chocolate sets.
• Let them set for 20 minutes.

Decorate:

• Once the chocolate has set, use the red food coloring or edible pen to draw veins around the sugar eyes for an extra spooky effect.

• Preheat the oven to 200°C.
• Let the puff pastry thaw for 5 minutes.
• Cut each slice of puff pastry into 12 strips, leaving the paper attached.
• Let the strips thaw further in the fridge to prevent them from becoming too soft.

Prepare Peppers:

• Cut the sweet peppers in half lengthwise and remove the stems and seeds.
• Mix the cream cheese with the grated cheese.
• Use a teaspoon to fill each pepper half with the cheese mixture.
• Clean the edges of the peppers.
• Place two olive slices as eyes on top of the cheese filling.

Wrap the Peppers:

• Roll the pastry strips with your hands until they are 1.
• 5 times their original length.
• Wrap two strips around each filled pepper, crossing them like mummy bandages.
• Leave the olive eyes visible.
• Arrange the wrapped peppers on a baking sheet lined with baking paper.

Bake:

• Bake the mummy peppers in the middle of the oven for 15-20 minutes, until golden brown.

Preheat Oven:

• Preheat the oven to 350ºF.
• Coat two 9-inch cake pans with nonstick spray.
• Line the bottoms with parchment paper, then spray again.

Make the Red Velvet Cake:

• In a large bowl, sift together the cake flour, salt, baking soda, cocoa powder, and sugar.
• In the bowl of a stand mixer, combine the canola oil, eggs, vanilla, buttermilk, vinegar, and food coloring.
• Gradually add the dry ingredients to the wet ingredients and mix until just combined.

Bake:

• Divide the batter evenly between the cake pans and bake for 35 minutes.
• Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
• Discard the parchment.

Make the Frosting:

• In the bowl of a stand mixer, beat together the cream cheese, butter, and salt until light and fluffy.
• Gradually add the confectioners’ sugar and vanilla, and beat until fully incorporated.

Form Cake Balls:

• Crumble the cooled cake into a large bowl, trimming off the edges.
• Add 1 cup of the cream cheese frosting and mix to combine.
• Let the mixture sit for 5 minutes.
• Use an ice cream scoop to portion the cake mixture into 36 balls.
• Place the cake balls on a parchment-lined baking sheet and chill for 30 minutes.

Prepare Coating:

• Melt the Candy Melts or white chocolate chips in a heatproof bowl over simmering water.
• Stir in the canola oil until smooth and thin enough for dipping.

Assemble Cake Pops:

• Roll each cake ball tightly and insert a lollipop stick into the center.
• Freeze for 10 minutes to set.
• Dip each cake pop into the coating, then place upright in a styrofoam block to dry.
• Decorate with red sprinkles before the coating sets.

Marinate Chicken:

• Place the chicken pieces in a gallon-size zip-top bag.
• Season with salt and pepper.
• Pour in the pickle juice and seal the bag.
• Marinate in the refrigerator for at least 1 hour, or up to overnight.

Prepare Oil:

• Fill a medium Dutch oven with 2 inches of vegetable oil.
• Heat the oil to 365ºF.
• Line a baking sheet with a wire rack.

Drain Chicken:

• Drain the chicken from the marinade and pat dry with paper towels.

Prepare Coatings:

• In a medium bowl, combine the buttermilk and hot sauce.
• In another medium bowl, whisk together the all-purpose flour, rice flour, baking powder, and 1 teaspoon salt.

Dredge Chicken:

• Dip the chicken pieces, a few at a time, in the buttermilk mixture, then dredge in the flour mixture.
• Transfer the coated chicken pieces to the prepared baking sheet.
• Repeat with the remaining chicken.

Fry Chicken:

• Fry the chicken in batches in the hot oil for about 5 minutes, or until golden brown and the internal temperature reaches 165ºF.
• Using a slotted spoon, transfer the fried chicken bites to the wire rack.
• Sprinkle with salt.

Serve:

• Serve the fried chicken bites hot with your favorite dipping sauce.