Ingredients 

1 package regular Oreos 

8 ounces of cream cheese (softened)

White chocolate chips

Instructions

1. Crush the Oreos in a food processor until fine.
2. Add the cream cheese and mix until completely combined.
3. Form into small balls and refrigerate until firm (you can also put them in the freezer to save time…just don’t let them get frozen solid.
4. Melt the chips over a double boiler (you can use a microwave as well, but be careful! The chocolate will seize up and you won’t be able to use it).
5. Dip the chilled Oreo balls in the melted chocolate, coating them entirely. 
6. Place on parchment paper and refrigerate until the chocolate is firm. 
7. Store the Oreo balls in the refrigerator until ready to serve.

Ingredients 

1 1/2 cups all-purpose flour

2 tablespoons cornmeal

3/4 cup pine nuts, plus 3/4 cup, toasted (about 8 ounces in total)

1/4 cup sugar, plus 3/4 cup

Pinch salt

1 stick (4 ounces) unsalted butter, melted and cooled slightly

1/2 cup water

8 ounces semisweet chocolate chips (about 1 1/3 cups)

3/4 cup ricotta cheese

3 ounces cream cheese, at room temperature

1 large egg

3 large egg yolks

Instructions

1. 1/4 cup sugar, and salt in a food processor until finely ground. Add the butter and pulse, just until the dough forms. Press the dough over the bottom and about 2 inches up the sides of an 11-inch-diameter tart pan with a removable bottom. Refrigerate until the dough is firm, about 30 minutes.
2. Preheat the oven to 350 degrees F.
3. Line the tart dough with aluminum foil and fill with pie weights or dried beans. Bake the tart shell in the lower third of the oven until just set, about 25 minutes. Carefully remove the foil and pie weights. 
4. Bake the shell until golden, about 10 minutes longer. Cool completely.
5. Combine the remaining 3/4 cup of sugar with 1/2 cup water in a small saucepan. Bring to a boil, stirring until the sugar dissolves. Cool the sugar syrup slightly.
6. In a double boiler, melt the chocolate over very softly simmering water.
7. Pulse the ricotta cheese and cream cheese in a food processor until smooth. Add the egg and egg yolks, 1 at a time, and process until smooth. Add the melted chocolate and process until combined. With the machine running, add the sugar syrup in a thin steady stream and process until smooth.
8. Pour the custard into the tart shell and bake until the filling is almost set, about 30 minutes or until the custard has set. Scatter the remaining 3/4 cup toasted pine nuts on top of the filling. Let the tart cool completely before serving.
9. The tart can be wrapped in plastic and refrigerated for up to 3 days. Return the tart to room temperature before serving.

Ingredients 

2 1/2 cups (318 grams) all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon fine sea salt

1 stick (113 grams) unsalted butter

3/4 cup (202 grams) creamy peanut butter**

1/2 cup (100 grams) granulated sugar

1 cup (200 grams) packed dark brown sugar

2 large eggs plus 1 egg yolk, at room temperature

2 teaspoons vanilla

2 cups (340 grams) semi sweet chocolate chips

Instructions

1. Preheat the oven to 350ºF. Line baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
3. In a large heat-safe bowl, microwave the butter until melted. Vigorously stir the peanut butter into the hot butter until well combined. Stir in the granulated sugar and brown sugar until well combined. Add the eggs and yolk, one at a time, stirring well after each addition. Add in the vanilla. Gradually stir in the flour mixture until just combined. Stir in the chocolate chips. 
4. Dough may be a little loose and slightly crumbly. If it’s unbearably crumbly, that’s likely due to discrepancies among brands of peanut butter. Add 2 tablespoons milk if that’s the case.
5. Divide the dough into 3-tablespoon sized balls using a cookie scoop and drop onto prepared baking sheets. Flatten dough slightly into disc shapes with your palms. Dot each disc with a few extra chocolate chips for picture-perfect cookies.
6. Bake for 12 minutes, or until golden brown. Let cool for 5 minutes before removing to wire racks to cool completely.
7. Cookies can be stored in an airtight container at room temperature for up to 3 days.

Ingredients

1 large can of Pumpkin

1 can of evaporated milk

3 eggs

3/4 cup of sugar

1 box of yellow cake mix

2 cups chopped pecans

2 sticks melted butter

1 tsp cinnamon

Steps

1. Spray 9×13 pan with Pam, line it with parchment and spray with Pam again.
2. In a bowl mix pumpkin, milk, eggs and any seasonings.
3. Sprinkle cake mix on top, add nuts and gently pour melted butter on top.
4. Cook at 350° for 50-60 minutes.

Ingredients 

2 cups flour

1 cup firmly packed brown sugar 

1 cup (2 sticks) Unsalted butter melted

1 large egg beaten 

6 ounces bittersweet chocolate finely chopped 

1 cup firmly chopped pecans 

Instructions

1. Stir flour and brown sugar together Stir in melted butter. Stir in egg. Scrape into 13 by 9 greased baking pan and spread evenly.
2. Bake in a preheated 350 degrees oven until the edges are lightly brown. About 18-21 minutes.
3. Remove from the oven and sprinkle chocolate over. Allow 3-5 minutes for chocolate to melt. And spread with spatula. Sprinkle pecans evenly over chocolate to allow it to cool.
4. Refrigerate for 10 minutes until chocolate hardens. Cut into 1 by 3 squares