Fall dessert

Carnaroli rice (about 200 grams) • diced pumpkin (about 200 grams) • Boiling water, • dry white wine • Dark chocolate, • Fresh chili pepper, • cold unsalted butter (about 100 grams) • bacon • extra virgin olive oil

bread flour (Manitoba) (about 250 grams) • active dry yeast (about 5 grams) • sugar (about 50 grams) • whole milk (about 130 ml) • extra virgin olive oil (about 20 ml) • peach jam (about 150 grams) • apples • pine nuts (about 20 grams) • dark chocolate chips (about 20 grams)

crispbread or melba toast • eggs • plant-based milk • brown sugar • / 50 g) toasted almonds • apple

peeled carrots (about 250 grams) • medium eggs • sugar (about 180 grams) • fine salt • freshly grated ginger • vegetable oil (80 ml) • gluten-free baking powder • rice flour (about 150 grams) • potato starch (about 110 grams) • Juice of 1 orange • Powdered sugar, • grater for carrots •

very ripe bananas (about 1 cup/200 grams, peeled) • pear (about 1/2 cup/100–120 grams, peeled) • dark chocolate (about 60 grams) • orange • sorghum flour (100 grams) • cornstarch (80 grams) • brown sugar (50 grams) • vegetable oil (about 60 grams) • kefir (50 grams) • gluten-free vanilla baking powder

almond flour (200 g) • coconut flour (30 g) • large egg whites (about 150 g) • canned coconut milk (100 ml) • MCT coconut oil (100 ml) • erythritol (80 g) • small apple, diced very small • cream of tartar (6 g) + 3/4 teaspoon baking soda (4 g) • ground cinnamon • sea salt • 75% dark chocolate (100 g) • MCT oil •

unsalted butter, softened (50 grams) • granulated sugar (50 grams) • all-purpose flour (60 grams) • finely chopped almonds (60 grams) • unsalted butter, at room temperature (100 grams) • powdered sugar (100 grams) • finely chopped almonds (100 grams) • all-purpose flour (20 grams) • large eggs, at room temperature (110 grams) • salt • granulated sugar • unsalted butter (40 grams) •

very ripe bananas (about 240 grams) • peeled carrots (about 65 grams) • eggs • erythritol or brown sugar (about 50 grams) • coconut oil (about 60 grams) • Cinnamon, to taste • Vanilla, to taste • oat flour (about 240 grams) • sunflower seeds or mixed nuts (about 50 grams) • baking powder (about 15 grams) • No-cook strawberry jam, • Powdered sugar,

Pink Lady apple • dark chocolate (about 100 grams) • sugar • Optional: lemon and orange zest

chopped almonds or almond flour (about 100 grams) • all-purpose flour (about 150 grams) • packed brown sugar (about 125 grams) • unsalted butter (about 125 grams) • organic lemon • all-purpose flour (about 250 grams) • milk (about 125 ml) • active dry yeast (about 10 grams) • unsalted butter (about 30 grams) • granulated sugar (about 60 grams) • plums (about 800 grams to 1 kg) • Cinnamon, to taste •

all-purpose flour (about 250 grams) • baking soda • medium eggs • brown sugar (about 100 grams) • plain nonfat Greek yogurt (about 150 grams; lactose-free if needed) • sunflower oil (about 100 ml) • salt, cinnamon to taste • Sliced almonds, • apples

all-purpose flour (about 300 grams) • large egg • egg yolks • granulated sugar (about 100 grams) • baking powder • unsalted butter, softened (about 135 grams) • vanilla extract • salt • dark chocolate chips (about 100 grams) • Williams pears • powdered sugar (about 100 grams) • whole milk ricotta cheese (about 500 grams) •

oat flour (about 280 grams) • milk (about 125 ml) • vegetable oil (about 100 ml) • packed brown sugar (about 100 grams) • eggs • medium/large Golden apples • baking powder (about 10 grams) • ground cinnamon • salt • natural powdered vanilla (not artificial vanilla, about 1 teaspoon) • Powdered sugar (optional)

eggs • chestnut flour (about 150 grams) • all-purpose flour (about 70 grams) • seedless Concord grapes or other table grapes, halved (about 300 grams) • packed light brown sugar (about 120 grams) • sunflower oil (about 80 ml) • plus 1 tablespoon clear apple juice (about 100 ml) • ground cinnamon • baking powder (about 2 1/2 teaspoons or 16 grams) • Powdered sugar, as needed, for dusting • large mixing bowls • electric mixer •

persimmons • (about 0.2 oz/6 g) unflavored gelatin • sugar (for sauce) • water (for sauce) • heavy cream (about 500 g) • (about 0.25 oz/7 g) unflavored gelatin • sugar (about 80 g) • Vanilla to taste • amaretti cookies for garnish

all-purpose flour (about 300 grams) • sunflower oil (about 80 grams) • mixed nuts: pecans, almonds, and dried currants (about 40 grams), chopped • large egg • egg yolks • salt • baking powder for cakes (about 2 1/2 teaspoons or 16 grams) • granulated sugar (about 80 grams) • Grated orange zest • milk (about 200 ml)

for the dough: • all-purpose flour (about 200 grams) • chestnut flour (about 400 grams) • (for the gluten-free version, use 4 cups chestnut flour (about 500 grams) and 2/3 cup corn flour (about 100 grams)) • eggs • vanilla powdered sugar (about 50 grams) • salt • baker’s ammonia (about 4 grams) • unsalted butter (about 75 grams) (or 5 tablespoons vegetable oil (about 70 grams)) • seeds from 1 vanilla bean • grated zest of clementines • dessert wine (about 30 grams; use sweet wine, brandy, or zibibbo) •

eggs • all-purpose flour (about 300 grams) • milk (about 100 ml) • vegetable oil (about 100 ml) • sugar (about 180 grams) • baking powder (about 2 1/2 teaspoons or 16 grams) • apples • Peach jam, • Powdered sugar,

chestnut flour (500 grams) • eggs • sugar (250 grams) • milk (500 ml) • baking powder • Plenty of grated lemon zest • baking soda

all-purpose flour (250 grams) • unsalted butter, softened (125 grams) • granulated sugar (125 grams) • large egg • egg yolk • baking powder (4 grams) • Grated zest of 1/2 unwaxed lemon • Seeds from 1/2 Bourbon vanilla bean • fine salt (0.5 grams) • whole milk (500 ml) • granulated sugar (125 grams) • all-purpose flour (36 grams) •

all-purpose flour (about 200 grams) • finely chopped almonds (about 100 grams) • vegetable oil (about 50 ml) • plus 1 tablespoon water (about 100 ml) • grated carrots (about 200 grams) • Juice and grated zest of 1 lemon and 1 orange • sugar (about 100 grams) • baking powder (about 2 1/2 teaspoons or 16 grams)

carrots (350 grams) • cake flour (200 grams)

pie dough (about 300 grams; see the recipe on my profile) • dark chocolate (about 150 grams) • heavy cream (about 150 grams) • powdered sugar (about 45 grams) • egg • pear, diced • as needed, crushed cookies

apples • ricotta cheese (about 250 grams, at room temperature) • eggs (at room temperature) • granulated sugar (about 140 grams) • amaretti cookies • Juice of 1/2 lemon (at room temperature) • sunflower oil (about 70 ml) • orange extract • all-purpose flour (about 250 grams) • baking powder (about 2 1/2 teaspoons or 16 grams) • dark chocolate chips (about 15 grams) • Powdered sugar, •

oat flour (60 grams) • rice flour (67 grams) • cornstarch (60 grams) • baking powder (15 grams) • pitted dried prunes (150 grams) • large eggs (about 200 grams) • plant-based milk (240 ml) • sugar (100 grams) • vegetable oil (120 grams) • salt • vanilla extract • vinegar (15 grams) •

apples • Juice of 1/2 lemon • egg • packed light brown sugar (about 100 grams) • almond milk (about 100 grams) • rice flour (about 100 grams) • cornstarch (about 50 grams) • Cinnamon, to taste • baking powder • raisins, pre-soaked (about 40 grams) • Sliced almonds,

all-purpose flour (300 grams) • softened unsalted butter (180 grams) • plus 1 tablespoon sugar (110 grams) • whole egg and 1 egg yolk • salt • baking powder (8 grams) • Apricot jam, • apples • egg white • powdered sugar (125 grams) • Apricot jam,

​5.3 oz leftover carrot and ginger cake (150 g) • orange (use the juice to moisten the cake) • cream cheese (150 g) • heavy whipping cream (150 ml) • sugar for the cream (50 g) • Vanilla extract, to taste • fresh strawberries (250 g) • sugar for the compote (100 g) • dessert cups or 4 glass tumblers • nonstick saucepan • large mixing bowl • spatula or whisk •

spelt flour (150 grams) • rice flour (70 grams) • packed dark brown sugar (90 grams) • large egg yolks (about 1.5 ounces or 45 grams) • couple drops orange extract • salt • unsalted butter or margarine (130 grams) • apricot jam or other jam of your choice (250–300 grams)

eggs • self-rising flour (150 grams) • pistachio flour (30 grams) • packed light brown sugar (120 grams) • chopped apricots, syrup-packed or fresh (120 grams) • apricot jam (70 grams) • Greek yogurt (100 grams) • unsalted butter (80 grams) • Vanilla extract, to taste