Whip up decadent desserts in just minutes

Combine the cream cheese, lemon juice and zest, and vanilla in a medium bowl and beat with an electric mixer until very smooth. Beat in the confectioners’ sugar.

Arrange the vanilla wafers on a serving platter. Spoon a heaping tablespoon of the cream cheese mixture on each one, then top with a berry. Garnish the platter with mint leaves. Serve immediately, or refrigerate for up to 1 hour before serving.

Line a baking sheet with parchment or waxed paper. Place the candies in separate small bowls. Insert a craft stick into the stem end of each apple.

Put the unwrapped caramels and heavy cream in a medium-size, heavy saucepan over medium-low heat and stir until the caramels are melted and the mixture is smooth.

Hold an apple by its stick over the pot of caramel and spoon the caramel over the apple to coat, allowing the excess to drip back into the pot (if the caramel gets too stiff to spoon, reheat for a minute or two to loosen). Press the candy into the apple and place, stick side up, on the prepared baking sheet. Repeat with the remaining apples, coating two apples in each type of candy. Let stand until the caramel has cooled, about 10 minutes. The apples will keep, loosely covered with plastic wrap, at room temperature for up to two days.

Preheat the oven to 500 degrees. Use a biscuit cutter to cut the tortillas into sixteen 2 1/2-inch rounds. Combine the sugar and cinnamon in a small bowl.

Put the butter on a rimmed baking sheet and put the baking sheet in the oven until the butter is melted, 1 to 2 minutes. Remove the sheet from the oven and spread the tortilla rounds on the sheet, turning to coat both sides in the butter. Sprinkle the tops with the cinnamon sugar and return to the oven. Bake until the rounds are golden, 3 to 5 minutes. Transfer to a paper towel–lined baking sheet to cool slightly.

Combine the milk and heavy cream in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to low and whisk in the chocolate until melted. Whisk in the vanilla. Pour into mugs and serve with the warm cinnamon crisps on the side.

In a medium-size, heavy saucepan, whisk the tapioca, milk, eggs, sugar, and salt. Let stand until the tapioca begins to swell, about 5 minutes.

Bring the tapioca to a boil over medium-high heat, whisking constantly. Reduce the heat to medium low and cook, whisking constantly, until slightly thickened, about 1 minute. Remove from the heat and stir in the vanilla and chocolate until the chocolate is melted and incorporated. Set the saucepan in a bowl of ice water and stir often until cool and thick, 5 to 10 minutes.

Combine the mango and lime juice in a small bowl. Spoon half of the diced mango into 4 parfait glasses and top with half of the cooled tapioca. Repeat with the remaining mango and tapioca. Garnish each parfait with 2 slices of crystallized ginger and serve.