Ingredients

1 cup all-purpose flour, plus more for the work surface
2 tablespoons sugar, plus more for sprinkling
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
2/3 cup heavy cream, plus more for brushing
1 tablespoon lemon juice
1/2 teaspoon lemon zest
3 large strawberries, hulled and diced very small
2 teaspoons strawberry jam
Whipped cream and tiny mint leaves, for topping

Directions

Special equipment: a 1-inch round cookie cutter

Position an oven rack at the center of the oven, and preheat to 400 degrees F. Line 2 baking sheets with parchment.

Whisk together the flour, sugar, baking powder and salt in a large bowl. Add the cream, lemon juice and lemon zest, and stir with a wooden spoon until the mixture just forms a dough. Gather the dough into a ball, and transfer it to a flour-dusted work surface. Pat it into a 1/2-inch-thick circle. Cut out as many mini biscuits as you can with a 1-inch round cookie cutter. Gently press the scraps together, and repeat. Arrange the biscuits 1 inch apart on the prepared baking sheets. Brush them with more cream, and sprinkle with a little sugar.

Bake 1 sheet of biscuits on the center rack until they are just golden, about 10 minutes; repeat with the second sheet. While they are still warm, use the rounded side of a 1/4 teaspoon measuring spoon to make an indentation on the top of each. Transfer to a rack to cool completely.

Toss together the strawberries and jam in a small bowl, and fill each biscuit indentation with some of the mixture. Top with a small dollop of whipped cream and a mint leaf. (The shortcakes can be made and refrigerated up to 2 hours before serving.)

Ingredients

Cooking spray
2/3 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon baking powder
1/8 teaspoon fine salt
1/3 cup sugar
2 tablespoons unsalted butter, softened
1 teaspoon pure vanilla extract
1 large egg
1 tablespoon milk
1/4 cup mini semisweet chocolate chips
About 2 cups of your favorite ice cream

Directions

Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment, and lightly coat with cooking spray.

Whisk together the flour, baking soda, baking powder and salt in a small bowl. Beat together the sugar, butter and vanilla in a large bowl with an electric mixer on medium-high speed until light and fluffy. Add the egg, and beat until combined. Reduce the speed to low, add the flour mixture and then the milk, and beat until just combined. Refrigerate for 1 hour.

Scoop teaspoonfuls of batter onto the prepared baking sheets about 1 inch apart. Moisten your hands, roll each mound into a ball and return it to the baking sheets. Bake until the tops of the cookies bounce back when gently touched, 7 to 8 minutes, rotating the sheets halfway through. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a cooling rack to cool completely.

Put the chocolate chips on a small plate.

Scoop tablespoonfuls of ice cream onto the flat bottom of half the cookies, then sandwich with the remaining cookies. Roll the sides of each cookie in chocolate chips. Freeze until set, about 1 hour.

Ingredients

1 cup heavy cream
1/2 vanilla bean pod, split
4 tablespoons sugar
2 large egg yolks
24 round vanilla-flavored wafer cookies

Directions

Special equipment: a pastry bag, a small handheld kitchen torch

Position an oven rack in the center of the oven, and preheat to 300 degrees F. Heat the cream and vanilla pod in a small saucepan over medium heat until it begins to steam. Remove from the heat, and let sit for 5 minutes. Whisk together 2 tablespoons of the sugar and the egg yolks in a small bowl until pale yellow. Whisk the cream into the egg mixture. Fish out the vanilla pod, scrape out any remaining seeds and whisk them into the custard. Pour the custard into an 8-inch square baking dish.

Line a 9-by-13-inch baking dish with a kitchen towel, and put the custard-filled baking dish on top of it. Transfer the large baking dish to the oven rack, and fill it about halfway with warm water. Bake the custard until it is firm but still wiggles slightly, 35 to 45 minutes. Let cool to room temperature, then chill for at least 1 hour. (The custard can be made the night before.) Transfer the custard to a pastry bag or large resealable plastic bag, and cut off the tip.

Arrange the cookies, flat bottoms up, on a baking sheet. Pipe a spiral of custard onto each cookie, all the way to the edge. Use a small spatula or the back of spoon to smooth out the custard. Chill for at least 30 minutes, up to 2 hours.

When ready to serve, sprinkle each creme brulee generously with some of the remaining 2 tablespoons sugar. Use a kitchen torch to toast each until the sugar is dark and caramelized. Chill for a few minutes so the custard can thicken slightly, then serve.

Ingredients

1/2 cup heavy cream
2 ounces semisweet chocolate
Fine salt
20 round chocolate wafer cookies
1/4 teaspoon pure vanilla extract
3 large egg whites
Large pinch cream of tartar
6 tablespoons sugar

Directions

Special equipment: a large pastry bag, a medium round pastry tip, a medium star pastry tip, a small handheld kitchen torch (optional)

Make the mousse: Gently bring the cream, chocolate and a pinch of salt to a simmer in a small saucepan over medium-low heat, stirring constantly, until all the chocolate is melted. Transfer the mixture to a large metal bowl, let cool to room temperature, then refrigerate to chill, about 15 minutes. Beat with an electric mixer on medium-high until light and airy and stiff peaks form. Transfer to a pastry bag fitted with a round pastry tip.

Lay the cookies out on a baking sheet. Starting at the edge of each cookie but leaving just a small border, pipe spirals of mousse to cover the cookie.

Make the meringue: Rinse and dry the pastry bag, and fit it with a star tip. Put the eggs whites, cream of tartar and a large pinch of salt in a large bowl, and beat with an electric mixer on medium-high until foamy. While continuing to beat, add the sugar, 1 tablespoon at a time, until it is all added and there are glossy, stiff peaks. Transfer the meringue to the pastry bag, and pipe in spirals as with the mousse, to completely cover the mousse.

Preheat the broiler, and broil the pies until the meringue is lightly toasted, turning the baking sheet as needed (watch carefully, burning can happen quickly!). Or use a kitchen torch to toast the meringue. Serve right away, or refrigerate for up to 2 hours.

Ingredients

4 ounces bittersweet chocolate, chopped
3 small bananas
1/3 cup walnuts, finely chopped
1/3 cup heavy cream
2 teaspoons pineapple preserves
12 maraschino cherries, halved
Multicolored tiny nonpareil sprinkles, for decorating

Directions

Special equipment: a pastry bag, a large star pastry tip

Line a baking sheet with parchment. Put the chocolate in a small microwave-safe bowl, and microwave in 30-second increments, stirring after each, until smooth. Transfer the melted chocolate to a mug.

Put the walnuts in another small bowl. Peel the bananas, trim the ends and cut each into six 2-inch pieces. Dip each piece halfway into the chocolate, and let any excess drip off. Roll the chocolate-dipped ends in walnuts, then set them on the prepared baking sheet. Refrigerate to set the chocolate. (The bananas can be refrigerated up to 2 hours.)

Whip the cream in a small bowl until soft peaks form. Add the preserves, and stir to incorporate. Transfer the mixture to a pastry bag fitted with a large star tip. Pipe a star-shaped dollop on top of each banana. Garnish with a piece of cherry and sprinkles.