vanilla custard and cookie parfaits

on the right weekend

afternoon, an hour can

yield four recipes

source, 6 servings

custard: 3/4 c sugar, 1/4 c cornstarch, 1/4 t salt, 6 yolks, 3 1/2 c whole milk, 2 T butter, 2 T vanilla; cookies: 1 c sugar, 1 stick butter, soft; 1 egg, 1 T vanilla, 3/4 t powder, pinch salt, 1 1/3 c flour; meringues: 6 whites, sugar, vanilla; homemade whipped cream; sliced bananas

custard: cook sugar, cornstarch, salt, yolks, milk until thickened, stirring; remove from heat, add butter and vanilla; chill until set; cookies: cream butter, sugar, vanilla, egg, mix in remaining, bake 24 cookies on parchment, 350 F, until tops are golden; to serve: layer custard, cookies, banana, whipped cream, cinnamon, repeat

gooey pumpkin bars

bake them just enough

to be gently cut up and

stored in the freezer

source, 12 servings, 276 calories

2 c white whole wheat flour, 1 t soda, 1/2 t powder, 1/2 t salt, 2 t pumpkin pie spice, 3/4 c brown sugar, 1 can pumpkin, 1/4 c olive oil, 1/4 c nut butter, soft; 2 t vanilla, 3/4 c chocolate chips

form dough with hands, bake in an 8×8 pan lined with parchment, 350 F, 35 minutes

chocolate sandwich cookies

chunks of ice thrown out

on the frozen pond surface

sing in the cold air

source, 12 servings

1 1/4 c butter, room temp; 2 c powdered sugar, 1 c cocoa, 2 t salt, 1 t vanilla, 1 3/4 c flour, filling: 4 c powdered sugar, 1 stick butter melted and cooled, 1 T vanilla

cream butter and sugar, beat in rest, dough should be crumbly; freeze 15 minutes, roll out between wax paper, keeping unused dough chilled, cut circles; bake on parchment, 350 F, 10 minutes, cool completely; beat icing ingredients until a thick dough forms, adding water if necessary; form a log the diameter of cookies, chill until firm enough to slice, assemble cookies

chocolate and vanilla chocolate chip cookies

chocolate dough mixed with

vanilla dough with chocolate

chips in both of them

24 servings

2 c flour, 1 c sugar, 1 t soda, 1 t salt, 2 T ground flax, 1 t vanilla, 2 T canola oil, 3/4 c almond milk, 1 c chocolate chips, 1/4 c cocoa

mix everything except cocoa, divide, mix cocoa into half, drop spoon-fulls of each half right next to each other on parchment, 350 F, 12 minutes

gingerbread cookies

lemon frosting or

vanilla, chocolate chips or

plain, dipped in coffee

previous version, 24 servings, 180 calories unfrosted

3 c white whole wheat flour, 2 t ginger, 2 t cinnamon, 1 t salt, 1/2 t black pepper, 1/2 t soda, 1/2 t powder, 1/2 c canola oil, 1/2 c molasses, 1/2 c brown sugar, 2 T ground flax, 1/2 c warm water, 1 c mini chocolate chips, icing: powdered sugar, lemon juice, lemon zest; or powdered sugar, vanilla, water, cocoa (optional)

mix in a stand mixer until a ball forms, roll out on wax paper, cut out and bake on parchment, 350 F until tops are firm, cool, frost

classic soft vegan chocolate chip cookies

good olive oil,

just enough brown sugar, and

vanilla extract

previous version, 18 servings, 169 calories

2c flour, 1/2 c sugar, 1/2 c brown sugar, 1 t salt, 1 t soda, 1 t vanilla, 2/3 c chocolate chips, 1/4 c unsweetened cashew milk, 1/4 c olive oil

knead until a very crumbly dough forms, wet hands or drizzle in warm water if necessary; make 18 flattened balls on parchment, 325 F, 18 minutes