Hazan says: “I love – like really love – a good lemon ricotta pancake for breakfast. But if you’re in the mood for something a little more special, try these fritters instead! They’re bite-size, battered, and deep-fried, so it’ll feel like you’re having dessert for breakfast. Yum!”

Serves 8

Ingredients

• 1 cup [140g] all-purpose flour
• 1⁄4 cup [50g] granulated sugar
• 2 tsp baking powder
• 1⁄2 tsp ground coriander
• Grated zest of 1 large lemon
• 1 cup [240g] ricotta cheese
• 3 eggs, at room temperature
• 1 tsp lemon extract
• 1⁄2 tsp vanilla extract
• 6 cups [1.4 litre] vegetable oil
• Powdered sugar, for topping 
• Honey, for topping

Method

In a large bowl, whisk together the flour, granulated sugar, baking powder, coriander, and lemon zest.

In a separate small bowl, whisk together the ricotta, eggs, lemon extract, and vanilla until smooth, then pour over the flour mixture. Whisk until the mixture is well combined and no lumps remain. Set aside.

In a wide Dutch oven or deep skillet, heat the oil over medium-high heat. You want to shoot for around 350°F [180°C], or if you don’t have a thermometer, you can test with a tiny piece of the dough. If it sizzles, the oil is warm enough. If the oil is too cold or too hot, the dough will either sink or burn too quickly, respectively. Line a plate with paper towels.

Carefully drop the batter into the oil by heaping teaspoonfuls, being sure not to overcrowd them. Fry in batches for 3 to 4 minutes each, occasionally flipping the fritters in the oil so that both sides brown evenly.

Remove the fritters from the oil and drain on the prepared plate.

Sprinkle the cooked fritters with powdered sugar and then drizzle with honey. Serve immediately.

Hazan says: “Want to sweeten things up in the kitchen? This twist on tiramisu is perfect for couples who want to work on their teamwork – and communication – skills. After all, more hands make less work. You can divvy up the steps: You dip, I’ll layer, we’ll make the sauce. It all comes together in the end in one cohesive, beautiful dessert. On your next date night, cozy up and head to the kitchen together.”

Serves 6

Ingredients

For the custard:

• 3⁄4 cup [180ml] heavy cream
• 1 lb [455g] mascarpone, at room temperature
• Two 12 oz [340g] jars lemon curd
• 1⁄4 cup [50g] granulated sugar
• 2 tsp grated lemon zest, plus more for topping

For the limoncello ladyfingers:

• 3⁄4 cup [180ml] limoncello
• 2 Tbsp fresh lemon juice
• One 7 oz [200g] package crispy ladyfingers

For the topping:

• 3⁄4 cup [90g] fresh raspberries

Method

To make the custard:

In the bowl of a stand mixer fitted with the whisk attachment, or in a medium bowl using a handheld electric mixer, beat the heavy cream until stiff peaks form.

In a medium bowl, with the stand mixer or using a handheld electric mixer, beat the mascarpone until smooth. Add one jar of the lemon curd, the sugar, and the lemon zest and stir to combine. Mix one-fourth of the whipped cream into the mascarpone mixture to lighten it and then fold in the remaining cream with a silicone spatula.

To make the limoncello ladyfingers:

In a shallow bowl, stir together the limoncello, lemon juice, and 3 Tbsp of water. Cut the ladyfingers to fit into six serving glasses, such as wineglasses, clear mugs, or shallow bowls. If the ladyfingers are too big to fit, feel free to break them up.

Dip each side of the ladyfingers into the limoncello mixture. Don’t leave them in the liquid too long or they will fall apart. Layer the custard mixture, then dipped ladyfingers, then drizzle the lemon curd from the remaining jar into the glasses until you reach the top. As long as you get all the components into each glass, there is no wrong way to do this.

To serve:

Decorate the top with fresh raspberries or lemon zest—or both—and cover with plastic wrap. Chill in the fridge for at least 2 hours before serving.

Note: The key ingredient here is the ladyfingers—choose the crispy ones (not the soft ones) that can hold up to the soaking step. And use room-temperature mascarpone so it is easier to stir. If you can’t find crispy ladyfingers, buy two 3 oz [85 g] packages of soft ladyfingers, separate them on a parchment-lined baking sheet, and bake at 250°F [120°C] for 15 to 20 minutes, or until they start to crisp. They’ll continue to dry out as they cool.

Hazan says: “The goal of a really great cookie is one that everyone in the family can enjoy eating, like these fragrant and pretty cookies. And that pile of buttercream on top? That’s joy in a spoonful.”

Makes 25 cookies

Ingredients

For the cookies:

• 3⁄4 cup [150g] granulated sugar
• 1⁄2 cup [110g] unsalted butter, at room temperature
• 1 egg, at room temperature
• 1/3 cup [80g] ricotta cheese
• 1tsp vanilla extract
• 2 1/4 cups [315g] all-purpose flour
• 1 1⁄2 tsp cornstarch
• 1tsp culinary-grade dried lavender flowers, ground or finely chopped
• 1⁄2 tsp baking powder
• 1⁄2 tsp baking soda
• 1/4 tsp cream of tartar
• Pinch of table salt

For the frosting:

• 1⁄2 cup [110g] unsalted butter, at room temperature
• 2 1⁄2 cups [300g] powdered sugar
• 1tsp vanilla extract
• 2 tbsp half-and-half
• 1 1⁄2 tsp fresh lemon juice

For the toppings:

• Culinary-grade dried lavender flowers
• Grated lemon zest

Method

To make the cookies:

In the bowl of a stand mixer fitted with the paddle attachment, or in a medium bowl using a handheld electric mixer, beat the granulated sugar and butter until fluffy. Add the egg, ricotta, and vanilla and mix until creamy, scraping down the sides of the bowl with a rubber spatula as you go.

In a separate bowl, combine the flour, cornstarch, lavender, baking powder, baking soda, cream of tartar, and salt. Set your mixer to low, add the flour mixture, and beat until a very sticky batter comes together. Cover the bowl and allow the batter to chill in the fridge for 1 hour.

To make the frosting:

In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl using a hand-held electric mixer, cream the butter until light and fluffy. Add one-third of the powdered sugar and the vanilla and beat to combine. Continue adding the sugar in thirds until it has all been used, starting at a low speed and working up to medium until the sugar is well blended. The frosting won’t be super creamy yet, but that’s OK!

Add the half-and-half and lemon juice and beat on medium-high speed. A fluffy buttercream should form in a minute or two. Set the frosting aside in the fridge.

To bake and frost the cookies:

Preheat the oven to 375°F [190°C]. Line two baking sheets with parchment paper.

Roll the cookie dough out about 1/16 in [2 mm] thick. Use any cookie cutter that brings you joy to cut out each cookie. Place the shaped cookies on the prepared baking sheets.

Bake for 10 to 12 minutes, or until the edges of the cookies just begin to turn golden. Let cool completely on the baking sheets. This will finish baking the cookies.

Fit a piping bag with the piping tip of your choice and fill with the frosting. Pipe a nice, thick layer of frosting on top of the cookies. You want the edges to be bare, so keep most of the frosting toward the middle; do this by starting in the center of the cookies and spiraling outward as you pipe.

Sprinkle the cookies with the lavender and lemon zest. Serve immediately or leave them uncovered on the counter for a few hours to harden the frosting a bit. Store leftovers in the fridge for up to 3 days.