Recipe: Jennifer McCoy's Olive Oil Cake with Raspberry–Lavender Jam, Whipped Crème Fraîche, and Pistachios

Olive Oil Cake with Raspberry–Lavender Jam, Whipped Crème Fraîche, and Pistachios Light and fruity, this olive oil cake from Craft pastry chef Jennifer McCoy is the perfect warm-weather dessert. The accompanying quick raspberry jam, which is perfumed with the freshness and elegance of lavender, is delicious spread over other baked goods or stirred into yogurt. Get the full dessert recipe here, or taste it at this weekend's Chefs & Champagne® New York.

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Recipe: Jennifer McCoy's Mocha Chip Brownies

Jennifer McCoy's recipe for mocha chip brownies

We think Santa would love to see a plate of these decadent brownies from Craft's Jennifer McCoy at one of his Christmas Eve pit stops. Laced with gooey chocolate chips and a generous dash of espresso, they're the perfect pick-me-up during an all-night sleigh ride.

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Recipe: Vanilla Bean Semifreddo

Vanilla Bean Semifreddo with Blueberry Compote and Hazelnut Crunch, from the James Beard Foundation Shown here with a so-last-season blueberry compote, this vanilla bean semifreddo from Craft's new pastry chef, Jennifer McCoy, will also play nicely with sauces made from concord grapes or plums. Be sure to have a candy thermometer on hand: the frozen dessert's sugar must be heated precisely to 240º F. (Pastry chefs call this the "soft-ball stage").

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