*These are soft molasses cookies – they do not snap.
3/4 cup unsalted butter
1 cup brown sugar, firmly packed
1/4 cup molasses
2 1/4 cup + 2 tablespoons all-purpose flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon cloves
1 rounded teaspoon ginger
Cream butter and brown sugar until very light and fluffy, scraping the bowl as needed. This can take up to 10+ minutes if your butter is cold. Be patient. Make sure the mixture is totally uniform in color with no dark streaks. Whisk together flour, baking soda and spices in a medium bowl. When butter and sugar are ready, beat in egg and molasses. Stir in flour mixture until combined.
Scoop the dough into balls and place on a lined cookie sheet or container that will fit in your refrigerator. Cover and let them chill in the refrigerator for at least an hour or up to overnight. Or freeze the scooped dough balls for up to 2 months (or something like that).
When ready to bake: Preheat oven to 350°F. Roll each dough ball completely in granulated or Turbinado sugar, place on lined baking sheet about 2 inches apart and bake for 12-15 minutes until just barely starting to brown on the outside. Baking time will vary depending on the size of your dough balls and if you are baking from the refrigerator or the freezer.
Make Syrup: Combine brown sugar, water, cinnamon and nutmeg in a small saucepan. Bring to a boil. Stir in butter until melted. Set aside.
Make Crust: Stir together flour, baking powder and salt. Cut in butter until the butter is the size of small peas (or use a food processor). Stir in milk all at once and form into a dough.
Peel and core 6 medium apples. Stir together brown sugar, cinnamon and nutmeg. Preheat oven to 375°F.
Roll out dough into a 18″x12″ rectangle on a lightly floured surface. Cut into 6-inch squares. Place a whole apple in each square. Stuff the core of each apple generously with the spiced brown sugar and dot with a pad of butter. Moisten the edges of the square and fold the corners up to the center of the apple. Pinch the edges together to seal. Repeat with remaining dough squares and place about 1-inch apart in a large ungreased baking pan.
Pour syrup over the dumplings. Sprinkle with granulated sugar and bake for 35 minutes.
Combine gelatin, 1/4 cup sugar and salt in a small saucepan. Add egg yolks and milk. Cook over low heat, stirring constantly until the gelatin dissolves and the mixtures thickens slightly, just enough to coat a spoon. Chill to room temperature.
Beat heavy cream with vanilla and rum extracts until thick. Fold gently into the custard mixture.
Beat egg whites until foamy. Gradually beat in remaining 1/4 cup sugar and continue to beat until soft peaks form. Fold egg whites and chocolate pailletés into the custard and cream mixture gently until thoroughly combined.
Pour into prepared chocolate crust and chill until set, at least 4 hours.
Line an 8″ square pan with parchment. Grease the parchment.
Melt butter in a large saucepan. Add cinnamon and stir until fragrant, about 30 seconds. Add marshmallows and stir until melted. Remove from heat and stir in vanilla extract and salt. Gently stir in Rice Krispies until uniformly coated in marshmallow mixture. Sprinkle lightly with cinnamon.
Press into prepared pan. Let sit several hours. Cut into giant squares.
Preheat oven to 350°F. Grease or line a 9×13″ pan.
Make Cake: Cream butter and sugar until light and fluffy. Add egg and mix well to combine. Stir in baking soda and salt. Add the flour, one third at a time, alternating with the buttermilk. Stir in almond extract and half of the peaches. Spread into the prepared pan.
Sprinkle remaining half of the peaches evenly over the top of the cake.
Make Crumb: Whisk flour, sugar, cinnamon and salt together. Pour in butter and vanilla extract and stir until the mixture is evenly moistened.
Spread crumb mixture evenly over the cake batter. Bake at 350°F for 40-45 minutes until a toothpick inserted in the center of the cake comes out clean.