Red Velvet CakeIn a standing mixer fitted with the paddle attachment,Avocado Ice CreamPeel and pit the avocados. Add the avocados, Vanilla Ice CreamWhisk the egg whites, sugar and salt in a heatproof bowlChocolate MacaronsWhen we first opened Union, Homemade Ice CreamThis frozen treat will make your insides feel like the temperature is taking a plunge, but your heart will be warm at the thought of a taste of Buttermilk-Plum Ice Cream. Its ruby-colored swirls—the source of its name come from fresh plums. Half-and-half, buttermilk, and heavy cream help form its rich base, while peeled and chopped black plums add in beautiful color and flavor.Endless Flavor CapcakesAmazing, over-the-top cupcakes have been popular for years but my Crazy Cupcakes are a real game changer! Why bake a whole cake and slice it up when you can have little handheld cupcakes, piled high with frosting, filled with unique flavors. I am 100% on the Crazy Cupcakes train and I am taking it all the way with this master recipe for Crazy Cupcakes! Just like my Crazy Cookie Dough and Crazy Dough Recipes, this recipe for Crazy Cupcakes is one easy recipe with endless possibilities.Colored LollipopsTo determine hard-ball stage without a candy thermometer, remove the pot from the heat and dip the bottom of the pot in water to stop the mixture from cooking further. Carefully spoon a drop of the hot syrup mixture into ice-cold water. Remove the drop from the water after 5 seconds; when bent, it should snap easily and shouldn't be sticky to the touch. The cooled drop should have a yellowish tinge.Basic French MacaronsWe've taken the guesswork out of making these patisserie beauties, so you can prepare them at home (for less than 25 cents a pop!). Be sure to weigh the ingredients precisely, and follow the step-by-step directions to make meringue, fold in the almond mixture, and pipe the batter into rounds. Choose one version or a mix, then delight one and all with the gorgeous, delicious, professional-looking results. Martha made this recipe on Martha Bakes episode 305.Cake with Caramel IcingAccording to Food52 co-founder Merrill Stubbs, “Whether or not they admit it, all cooks have one recipe they’re most proud of.” And this one is hers. While it’s a simple cake, the luxe caramel glaze makes it pretty enough for guests.