Chocolate Rice Krispies

yield: Makes about 80 balls

After tasting this American classic during a visit to Walt Disney World Resort, Payard gave it a twist by adding bitter cocoa to balance the sweetness.

ingredients:

• 5 tablespoons unsalted butter
• 3 tablespoons light butter
• 1/3 cup unsweetened cocoa powder
• 2 bags (10 ounces each) mini-marshmallows
• 10 cups crisp rice cereal
• 1/2 cup semisweet mini chocolate chips
• Vegetable oil cooking spray

preparations:

Combine butters and cocoa in a large saucepan over medium-high heat. Melt butter, whisking until mixture is well combined. Stir in marshmallows, melting them completely. Remove pan from heat and stir in cereal, working quickly before marshmallow mixture sets. Stir in chocolate chips. Coat hands with cooking spray and shape mixture into about 80 walnut-sized balls. Place balls on a baking sheet and let harden for about an hour. Store in an airtight container in a cool, dry place for up to 3 days. (Do not refrigerate.)

Citrus Pound Cake

yield: Makes 8 servings

active time: 20 min

total time: 3 1/2 hr (includes cooling)

Homemade pound cake hits all the right notes—it's buttery, rich, and immensely satisfying. This version is classic, with hints of lemon and orange, perfect with afternoon tea.

ingredients:

• 2 cups sifted cake flour (not self-rising; sift before measuring)
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1 tablespoon grated orange zest
• 1 teaspoon grated lemon zest
• 2 sticks (1/2 pound) unsalted butter, softened
• 4 large eggs, at room temperature 30 minutes
• 2 teaspoons fresh orange juice
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon pure vanilla extract

Garnish: confectioners sugar for dusting preparations:

preparations:

Preheat oven to 325°F with rack in middle. Butter an 8 1/2- by 4 1/2-inch loaf pan.

Sift together flour, baking powder, and salt.

Mix together sugar and zests with an electric mixer at low speed until sugar is evenly colored, then add butter and beat at high speed until pale and fluffy, about 5 minutes.

Beat in eggs 1 at a time at medium speed, scraping down side of bowl frequently, then beat in juices and vanilla. At low speed, mix in flour mixture until just incorporated.

Spread batter in loaf pan and rap pan several times on counter to eliminate air bubbles. Bake until golden and a wooden pick inserted in center comes out clean, 1 to 1 1/4 hours. Cool in pan on a rack 30 minutes, then run a knife around edge of pan and invert cake onto rack. Cool completely, top side up.

Cooks' note: Cake improves in flavor if made at least 1 day ahead and can be made 5 days ahead and kept, wrapped tightly, at room temperature.