Ingredients

• 2 tablespoons vegetable oil
• 2/3 cup popcorn kernels
• 4 cups dried apple chips, broken into pieces
• 1 cup unsalted almonds, roughly chopped
• 2 cups apple juice
• 2 cups packed light brown sugar
• 1/4 cup light corn syrup
• 12 tablespoons (1 1/2 sticks) unsalted butter, cut into pieces
• Kosher salt
• 1/4 teaspoon apple pie spice
• 1 tablespoon applejack or other apple brandy (optional)
• 1/4 to 1/2 teaspoon cayenne pepper (optional)

Instructions

1. Line 2 baking sheets with parchment paper. Heat the vegetable oil in a pot over medium-high heat. Add the popcorn kernels; cover and cook, shaking the pan, until the popping subsides. Remove from the heat and let any remaining kernels pop for 30 more seconds. Divide the popcorn between the prepared baking sheets, discarding any unpopped kernels. Scatter the apple chips and almonds on top.
2. Make the caramel: Bring the apple juice, brown sugar and corn syrup to a boil in a large heavy-bottomed saucepan over medium-high heat. Cook without stirring until the mixture is deep amber and a candy thermometer registers 280 degrees F, about 30 minutes (the caramel will bubble vigorously toward the end of the cooking time).
3. Stir the butter into the caramel until melted. Add 2 teaspoons salt and the apple pie spice. Add the applejack and cayenne, if using, and cook until slightly thickened, about 1 minute. Remove from the heat. Pour the hot caramel over the popcorn mixture and carefully toss with two rubber spatulas. Let cool slightly, then separate the mixture into clusters while still warm. Let cool completely.

Ingredients

• Unsalted butter, softened, for brushing
• 1 14-ounce can sweetened condensed milk
• 2 cups bittersweet chocolate chips
• 2 pinches salt
• 2 cups peanut butter chips

Instructions

1. Line an 8-inch-square baking pan with foil, pressing it into the corners and up the sides; leave an overhang on 2 sides. Brush the foil with butter.
2. Combine 3/4 cup condensed milk, the chocolate chips and a pinch of salt in a medium saucepan. Combine the remaining condensed milk, the peanut butter chips and a pinch of salt in a separate saucepan. Put both pans over low heat and cook, stirring occasionally, until the chips are melted and smooth.
3. Spoon the chocolate mixture into the prepared pan, leaving spaces between the spoonfuls. Spoon the peanut butter mixture into the gaps. Brush an 8-inch square of parchment paper with butter and lay it directly on top of the fudge; press to flatten evenly and fill any gaps. Refrigerate until firm, about 45 minutes. Lift the foil to remove the fudge from the pan and cut into 1-inch squares. Store up to 1 week in an airtight container.

Ingredients

• 1 cup toasted shredded coconut
• 1 cup semisweet chocolate chunks
• 1/2 cup chopped cashews
• 1 cup white chocolate chips
• 3/4 cup red and green M&M's
• 1/2 cup Dutch-process cocoa powder
• 1 1/2 cups all-purpose flour
• 3/4 teaspoon salt
• 1 1/2-liter glass jar

Instructions

1. Beat 1 1/4 cups sugar and 1 stick butter with a mixer until fluffy.
2. Beat in 1 egg and 1 teaspoon vanilla extract.
3. Add the Super-Chunky Christmas Cookie mix and mix until well combined. Scoop big round cookies (about 2 heaping tablespoons each) onto a baking sheet.
4. Bake at 350 degrees until set, about 10 to 12 minutes. Cool on a rack.

Ingredients

• 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature, plus more to grease the baking pan
• 1 1/2 cups cake flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon kosher salt
• 1 1/2 cups whole-milk ricotta cheese
• 1 1/2 cups plus 1 table spoon granulated sugar
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1 orange, zested
• 2 tablespoons amaretto Confectioners' sugar, for dusting

Instructions

1. Preheat the oven to 350 degrees F. Grease a 9-by-5-by-3-inch loaf pan with butter. In a medium bowl, combine the flour, baking powder and salt. Stir to blend.
2. Using a mixer, cream the butter, ricotta and granulated sugar until light and fluffy, about 3 minutes. With the machine running, add the eggs 1 at a time. Add the vanilla, orange zest and amaretto until combined. Add the dry ingredients, a small amount at a time, until just incorporated.
3. Pour the batter into the prepared pan and bake until a toothpick comes out clean and the cake pulls away from the sides of the pan, 45 to 50 minutes. Let cool in the pan for 10 minutes, then transfer to a rack to cool completely. To wrap, return to the pan and dust with confectioners' sugar.