Delicious dessert: Try icebox chocolate cheesecake

Put 20 of the chocolate cookies (reserving 50 whole cookies) into a zippered plastic bag and, using a rolling pin, crush them to fine crumbs. Line an 8-inch round cake pan with enough plastic wrap to extend by 4 inches all around.

In a large bowl, using an electric mixer, beat the cream cheese at high speed until fluffy, about 3 minutes. Beat in the chocolate syrup and 1/4 cup of water and beat the chocolate cream for 2 minutes.

Arrange 9 cookies in an overlapping ring on the bottom of the prepared cake pan and place 1 cookie in the center. Spoon one-fourth of the chocolate cream (about 1 1/4 cups) over the cookies, being careful not to disturb them. Repeat with the remaining cookies and chocolate cream, ending with a layer of 10 cookies on top. Fold the plastic wrap over the top of the cake. Lightly tap the pan once or twice on a work surface. Refrigerate the cake for at least 8 hours and preferably overnight.

Peel back the plastic wrap and invert the cake onto a serving plate. Carefully peel off the plastic wrap. Press the cookie crumbs onto the side of the cake to coat evenly. Cut into wedges and serve.

Make ahead: The plastic-wrapped cake can be refrigerated for up to 3 days.

Total time: 30 minutes plus overnight chilling

Peel the zest in strips from the lemons. Cut the strips into 1-by-1/8-inch julienne. Transfer the zest to a large saucepan and cover with water. Bring to a boil and simmer for 10 minutes. Drain and return the zest to the saucepan.

Add 1 1/4 cups of the sugar and 1 1/4 cups of water and bring to a boil. Simmer over moderate heat until the syrup is reduced to 2/3 cup and the zest strips are translucent, about 10 minutes. Using a slotted spoon, transfer the strips to a bowl and toss with the remaining 1 cup of sugar. Let cool.

Add 3 cups of the cream to the lemon syrup in the saucepan and simmer until reduced to 3 1/2 cups, about 15 minutes.

Halve and juice the lemons; you should have 3/4 cup of juice. Add the lemon juice and salt to the saucepan and let cool slightly. Pour the pudding into 6 glasses and chill until set; at least 5 hours and preferably overnight.

Beat the remaining 1/2 cup of cream until soft peaks form; dollop on the puddings. Garnish with the zests and serve.

Make ahead: The lemon custard and candied zests can be made up to 2 days ahead.

Active: 30 minutes

Total time: 1 hour plus 5 hours chilling

Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. Pick out the dried fruit from 1 cup of the granola and add the fruit to the remaining granola. Transfer the fruit-free granola to a food processor and pulse until finely ground; transfer to a medium bowl. Add the peanut butter, egg and salt. Using an electric mixer, beat the mixture at low speed until smooth. Add the remaining fruit-filled granola and beat the cookie dough just until combined.

Form the cookie dough into 12 balls and arrange them on the prepared baking sheets. Flatten the balls with the tines of a fork to 3-inch rounds. Bake one sheet at a time in the center of the oven for about 15 minutes, until the cookies are lightly browned around the edges. Let the cookies cool completely on the baking sheets.

Make ahead: The cookies can be stored in an airtight container for up to 3 days.

Note: Look for either white or dark chocolate peanut butter from Justin’s or Peanut Butter & Co.

Active: 15 minutes

Total time: 1 hour