1 tablespoon pure maple syrup, plus more for serving
3 tablespoons vegetable oil
Six 1/2-inch-thick slices of day-old sourdough bread
Sliced bananas, for serving
In a medium bowl, whisk the almond creamer with the flour, ground flax, brown sugar, vanilla, cinnamon, salt and the 1 tablespoon of maple syrup until a thick batter forms. Let stand at room temperature for 10 minutes.
In a large nonstick skillet, heat 1 tablespoon of the oil over moderate heat. Dip 2 slices of the bread in the batter, coating both sides and letting some of the excess batter drip off. Add to the skillet and cook, turning once, until golden brown, 5 to 6 minutes per side. Transfer the French toast to a platter and keep warm. Repeat with the remaining bread, batter and oil. Serve with maple syrup and sliced bananas.
To make the custard, in a medium saucepan, gently warm the cream, milk, salt, 65g of the sugar, vanilla seeds and pod over a low heat until the sugar crystals have completely dissolved. (Take care not to bring the mixture to the boil.) Remove from the heat, cover and leave to infuse for 15 minutes.
In a medium bowl, whisk together the egg yolks and remaining sugar for about 2 minutes until pale and slightly thickened.
Remove the vanilla pod from the milk and cream, making sure to scrape any remaining seeds into the mixture, then gently reheat for a minute or so to just below a simmer. Pour the warmed liquid over the egg yolks, whisking constantly, until combined.
Pour the contents of the bowl back into the saucepan and return to a low heat. Cook, stirring constantly with a heat-proof spatula, for about 8 minutes until smooth, glossy and slightly thicker. Do not allow to boil. When the custard is ready, it should coat the back of the spatula.
Remove the saucepan from the heat and strain the custard through a fine mesh sieve into a clean jug. Leave to cool completely at room temperature, stirring occasionally to prevent a skin forming. Cover then chill for 5 hours or overnight.
Churn the chilled custard in an ice cream maker according to the manufacturer’s instructions. While the ice cream is churning, whisk together the jam and lemon juice. When the vanilla ice cream has churned, dribble some of the jam into a freezable container, spoon over some ice cream then repeat in layers, swirling gently with a spoon to create a rippled effect.
Press a piece of parchment over the top and freeze until firm.
Remove your ice cream from the freezer 5–10 minutes before serving to allow it to soften slightly.
Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to package directions until al dente. Reserve 1 cup pasta water.
In a large skillet over medium-high heat, melt butter and combine with half-and-half. Bring to a low simmer, add all of the cheese and season with pepper. Reduce heat to low and mix until well incorporated.
Drain pasta and gently fold in half the pasta using tongs to coat all strands. Add parsley and balance of pasta. If sauce is too thick, add a spoonful of pasta water at a time until you reach desired consistency. Serve immediately.
1/2 c. creamy peanut butter, plus more, melted, for serving
1/2 c. (1 stick) Butter, softened
1/2 c. brown sugar
1/4 c. granulated sugar, plus more for rolling
1 large egg
1 tsp. pure vanilla extract
1 1/2 c. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. kosher salt
13 Reese’s Cups
1 1/2 c. mini Reese’s cups, plus more for garnish
1/4 c. Reese’s Pieces, plus more for garnish
Chocolate Sauce, for serving
Vanilla ice cream, for serving
Preheat oven to 350°. Grease a 10” cast-iron skillet with cooking spray. In a large bowl, combine peanut butter, butter, and sugars and beat with a hand mixer on medium until the mixture is light and fluffy. Add egg and vanilla and mix until thoroughly combined, then add flour, baking soda and salt and mix until just combined.
Press half the cookie dough on the bottom of the skillet and up the sides. Press the Reese’s Cups into the dough then top with the remaining cookie dough. Gently press in the mini Reese’s cups and Reese’s pieces.
Bake until the cookie’s done, 15 to 20 minutes.
Serve in the skillet with chocolate sauce, melted peanut butter, more candy, and ice cream.
In a medium bowl, cream together the butter and sugar. Stir in the eggs and vanilla. Sift together the flour and baking powder, stir into the creamed mixture alternately with the heavy cream. Cover dough, and chill for 2 to 3 hours, until firm.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart on the prepared cookie sheets. Sprinkle with colored sugar if desired.
Bake for 12 to 14 minutes in the preheated oven, until bottoms and edges of cookies are light brown. Remove from baking sheet and cool on wire racks. Store in an airtight container.
In a large skillet over medium-high heat, heat oil. Add chicken and season with garlic powder, oregano, salt and pepper. Cook for 3 to 5 minutes or until warm. Let rest 5 minutes, then slice.
Cut a large square of parchment. Fold up bottom corner to make a triangle. Cover paper with 3 leaves romaine then top with a few slice of chicken, avocado, and a handful of tomatoes and croutons. Drizzle with Caesar dressing and sprinkle with Parm, then top with another romaine leaf.
Roll wrap by folding sides in toward one another, then tightly wrap parchment paper around bottom. Poke with a toothpick to secure and top with more dressing. Repeat with remaining ingredients to make three more wraps.