Directions

1. Preheat oven to 375 degrees F.
2. Using the butter wrapper, grease 2 cookie sheets and set aside.
3. Stir together flour, salt, powdered ginger and baking powder and set aside. Whisk together 1/4 cup butter, peanut butter, and sugars. Beat in 1 tbsp vanilla and egg. Add shredded coconut and stir well. Stir in flour mixture until a sticky dough forms. Shape mixture into 3/4-inch balls. p on greased baking sheets. Flatten each cookie with a fork (you may want to dip the fork in flour to keep it from sticking to the dough).
4. Bake for 10 to 12 minutes or until lightly browned. Cool completely.
5. While cookies bake, make the icing. In a food processor or blender, combine remaining butter, cream cheese, 2 tsp vanilla, powdered sugar, kaffir lime leaves or lime zest, and basil leaves. Blend on high until a lightly-speckled green icing forms. Taste and adjust flavors if necessary.
6. Refrigerate icing until cookies are completely cool.
7. To assemble, ice each cookie with a dollop of icing and garnish with a few snipped basil leaves and a dusting of chili powder.

Makes about 24 cookies.

Directions

1. Combine green peas, stock, scallions, butter, basil and Parmesan in a soup pot over medium-high heat. Stir until the butter melts. Bring to a light boil and then reduce heat to medium. Allow to simmer for 10 minutes or until peas are soft.
2. Remove from heat and puree using a food processor, blender or immersion blender. Season with salt and pepper to taste.
3. If serving chilled, refrigerate for at least 2 hours or until cold. If serving hot, serve immediately, garnishing individual bowls with Parmesan and scallions.

Directions

1. Juice one of the lemons and whisk the juice together with the mayonnaise, cocktail sauce, sugar or honey and jalapeno. Season with salt and pepper to taste. Pour into small serving cups (shot glasses work in a pinch) and set aside.
2. Cut the remaining lemon into wedges and set aside.
3. To assemble the salads, Divide the baby Romaine between 2 plates. Heap equal amounts of the baby shrimp in the center of the lettuce. Arrange the tomatoes, avocado and egg halves around the shrimp and sprinkle the chopped red onion on top. Garnish with plenty of freshly-cracked pepper and lemon wedges. Serve the dressing on the side (as pictured).

Directions

1. Combine all ingredients except cucumber in a mixing bowl until well-incorporated.
2. Spoon mixture into a short drinking glass or cylinder mold. Press down gently to pack. Place, open end down, in the center of a plate and gently slide up to remove glass or mold, leaving a tower. Arrange cucumber slices around the tower and use to scoop up the tartare.

Directions

1. Preheat oven to 375 degrees F.
2. Unwrap the butter and set aside. Use the butter wrapper to grease an 8" pie or cake pan. Discard wrapper.
3. Combine pears, regular sugar and brown sugar in a mixing bowl. Stir well and set aside.
4. In a separate mixing bowl, combine flour, baking soda, salt, cinnamon and nutmeg. Mix well.
5. Whisk in egg, oil and milk until batter is smooth. Stir in pears and sugars until fully incorporated.
6. Pour the batter into the prepared pie or cake pan. Bake for 25-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely.
7. While cake bakes, make the icing. Combine the butter and cream cheese in a food processor or with an electric hand mixer. Slowly add powdered sugar until fluffy. Drizzle in the molasses and continue mixing until the icing is a very pale brown color. Use a spatula to scrape prepared icing into a bowl and refrigerate until needed.
8. Ice the top (and sides if you wish) of the cake and serve in wedges. Perfect with coffee or tea.