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4 ounces semisweet chocolate, finely chopped

4 large eggs, lightly beaten

1 1/2 cups light corn syrup

1/2 cup sugar

1 teaspoon pure vanilla extract

1/2 teaspoon salt

1 recipe Basic Pie Crust http://bit.ly/1HzsgSY rolled and fit into a 9-inch pie plate

1 cup pecans

Preheat oven to 350 degrees, with rack in lowest position. In a heatproof bowl set over (not in) a saucepan of simmering water, melt chocolate, stirring occasionally, until smooth, 2 to 3 minutes (or melt chocolate in microwave). Set aside.

In a medium bowl, stir together (do not whisk) eggs, corn syrup, sugar, vanilla, and salt. Stirring constantly, gradually add melted chocolate. Pour filling into prepared crust; place pie plate on a rimmed baking sheet. Arrange pecans in one even layer over filling.

Bake just until set (filling should jiggle slightly when pie plate is tapped), 50 to 60 minutes, rotating halfway through. Let cool completely on a wire rack, at least 4 hours (or up to overnight) before serving.

Apples

4 medium Granny Smith apples, peeled, cored, cut into 1/2-inch-thick slices (about 5 1/2 cups)

3 large Fuji apples, peeled, cored, cut into 1/2-inch-thick slices (about 4 cups)

1 tablespoon fresh lemon juice

1 teaspoon finely grated lemon peel

1 teaspoon vanilla extract

1/3 cup (packed) golden brown sugar

2 tablespoons all purpose flour

1/4 teaspoon ground cinnamon

Miso Streusel Topping

6 tablespoons (3/4 stick) unsalted butter, melted, cooled slightly

3 tablespoons white miso

2 large eggs

2 cups all purpose flour

1 1/3 cups sugar

1 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

Vanilla ice cream

Apples

Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Toss first 5 ingredients in large bowl. Add sugar, flour, and cinnamon; toss to combine. Transfer to baking dish.

Miso Streusel Topping

Whisk butter, miso, and eggs in medium bowl until smooth. Combine flour, sugar, baking powder, cinnamon, and ginger in large bowl. Form well in center of flour mixture and add butter mixture. Using rubber spatula, toss until large clumps form.

Using fingertips, break up streusel clumps into smaller pieces and sprinkle streusel topping over apples. Bake until apple mixture is bubbling and streusel is golden brown, 50 to 55 minutes. Cool slightly. Serve cobbler slightly warm topped with vanilla ice cream.

3 large eggs

1 cup granulated sugar

2/3 cup canned pumpkin

1 teaspoon lemon juice

3/4 cup all-purpose flour

1 teaspoon ground ginger

1/2 teaspoon salt

1 teaspoon baking powder

2 teaspoons ground cinnamon

1 cup pecans, finely chopped

1 cup confectioners’ sugar, plus more for
sprinkling

Two 3-ounce packages cream cheese, room temperature

1 stick butter (1/2 cup), room temperature

1/2 teaspoon vanilla extract

Preheat the oven to 350 degrees F. Grease and flour a 17 1/2- by 12 1/2-inch jellyroll pan.

With an electric mixer, beat the eggs, granulated sugar, pumpkin and lemon juice until smooth. Sift together the flour, ginger, salt, baking powder and cinnamon. Add the sifted ingredients to the egg mixture and blend until fully combined. Spread the batter in the jellyroll pan. Sprinkle the dough with the chopped pecans. Bake until a cake tester inserted in the center comes out clean, 14 minutes. Let the cake cool in the pan for 5 minutes.

Invert the cake onto a wire rack. Sprinkle some of the confectioner’ sugar on a large tea towel and carefully transfer the warm cake to the towel, folding the sides of the towel over the cake. Roll the cake up in the towel and cool in the refrigerator thoroughly for about 45 minutes.

With an electric mixer, combine the confectioners’ sugar, cream cheese, butter and vanilla and beat until smooth. Carefully unroll the cooled cake and spread the mixture on top of the cake. Gently re-roll the cake up and refrigerate it until you’re ready to slice and serve. Dust with confectioners’ sugar just before serving.

Cranberry Sauce

3/4 cup fresh cranberries

1/4 cup sugar

1/4 cup water

1/2 teaspoon fresh orange zest
Crust

3 oz gingersnap crumbs (from 12 gingersnap cookies)

1 oz pecans, crushed

1 1/2 tablespoons light butter, melted
Cheesecake

8 oz 1/3 less fat cream cheese

1/4 cup sugar

1/2 teaspoon vanilla extract

6 oz nonfat Greek yogurt

2 egg whites

2 tablespoons fresh lemon juice

1 tablespoon flour

Preheat the oven to 350 degrees F and position a rack in the middle of the oven. Line an 8×8-inch baking pan with waxed paper, leaving a 2-inch overhang on all sides.

Begin by preparing the cranberry sauce. Combine the cranberries, sugar, water, and orange zest in a small saucepan. Cook together until the cranberries begin to burst and the mixture turns syrupy, about 6-7 minutes. Remove from the heat, allow to cool as you prepare the remaining ingredients.

Combine the gingersnap crumbs, crushed pecans, and light butter in a small bowl. Stir together to moisten the crumbs, then pour into the prepared baking pan. Spread in an even layer, using the bottom of a drinking glass to help ensure that the crust is even.

In a medium bowl, beat the cream cheese, sugar, and vanilla extract with an electric mixer until smooth. Add in the Greek yogurt, egg whites, lemon juice, and flour, mixing until just combined. Pour the cheesecake mixture into the pan, over the crust, and smooth with a spatula.

Add the cooled cranberry mixture to a food processor, and puree until smooth. If the mixture is too thick, add 1/2 tablespoon water. Use a spoon to drop the cranberry sauce over the cheesecake, and then swirl the cranberry sauce with a butter knife.

Bake the cheesecake in the preheated oven for 25 minutes. Allow the cheesecake to cool to room temperature, and place in the fridge for several hours to get well chilled. Once chilled, cut into squares and serve.