This Valentine's Day cake is a showstopper! Topped with colorful heart sugar cookies and plenty of sprinkles, this party-worthy dessert is easy and impressive. It's covered with a luscious almond whipped cream frosting and filled with tart strawberry-rhubarb jam. 

INGREDIENTS
3/4 - cup all-purpose flour
1 1/2 - teaspoons baking powder
9 - eggs, separated
1 - teaspoon kosher salt
3/4 - cup sugar
1 - 8 ounce container almond paste, crumbled
1 1/2 - teaspoons vanilla
3/4 - teaspoon almond extract
2 - cups heavy whipping cream
2/3 - cup powdered sugar
1 - teaspoon almond extract
1 - cup strawberry-rhubarb jam
Desired sprinkles
Decorated heart cookies, if desired

DIRECTIONS
Preheat oven to 350 degrees F. Grease and line the bottom of three 8-inch round cake pans with parchment paper.* Grease paper; set pans aside.

In a small bowl whisk together flour and baking powder. In a large bowl beat egg whites and salt with a mixer on medium until soft peaks form. Beat in sugar one tablespoon at a time. Continue beating until stiff peaks form; set aside.
In another large bowl combine almond paste and egg yolks; beat on high 2 minutes until pale and fluffy (allow some almond paste chunks to remain intact), scraping down sides of bowl as needed. Mix in vanilla and almond extract. Gently fold whites into yolk mixture; fold in flour mixture. Pour batter into prepared pans. Bake 20 to 25 minutes or until a toothpick inserted in centers comes out clean.
Cool in pans on wire racks 10 minutes. Remove from pans; remove paper. Let cool completely on racks. Spread 1/2 cup each jam and Whipped Cream Frosting between layers. Frost cake with remaining Whipped Cream Frosting. Decorate and add cut-out heart cookies, as desired. Chill, covered, up to 24 hours. Makes 12 servings.

For Whipped Cream Frosting: In a bowl beat 2 cups heavy whipping cream, 2/3 cup powdered sugar, and 1 teaspoon almond extract until stiff peaks form.

FROM THE TEST KITCHEN
*For a two-layer cake, use 9-inch round cake pans; reduce jam to 1/2 cup.

NUTRITION FACTS (Valentine's Cake)
Per serving: 479 kcal , 24 g fat (12 g sat. fat , 2 g polyunsaturated fat , 8 g monounsaturated fat ), 185 mg chol. , 229 mg sodium , 54 g carb. , 1 g fiber , 42 g sugar , 8 g pro.

These super easy Christmas cookies start with packaged sugar cookie dough. Top with homemade frosting, and decorate with miniature semisweet chocolate pieces.

INGREDIENTS
1 - 18 ounce roll refrigerated sugar or chocolate chip cookie dough
1 - recipe Royal Icing (see recipe, page xx)
Miniature semisweet chocolate pieces, miniature candy-coated milk chocolate pieces, and/or gumdrops

DIRECTIONS
Preheat oven to 375 degrees F. Cut cookie dough into 15 equal pieces. Divide each dough piece into three balls: one about 1 inch in diameter, one 3/4 inch in diameter, and one 1/2 inch in diameter. On an ungreased large cookie sheet, arrange each set of balls into a snowman shape, placing balls 1/4 inch apart and snowmen at least 3 inches apart.

Bake in the preheated oven for 10 to 12 minutes or until edges are light brown. Cool on cookie sheet for 3 minutes. Transfer to a wire rack; cool completely.

Spread Royal Icing on cooled cookies. Decorate as desired with chocolate pieces and/or candies.

FROM THE TEST KITCHEN
TO STORE:

Layer unfrosted cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 1 day or freeze for up to 3 months. To serve, thaw cookies, if frozen. Frost cookies as directed in Step 3.

NUTRITION FACTS (Holiday Snowmen Cookies)
Per serving: 278 kcal , 8 g fat (2 g sat. fat , 1 g polyunsaturated fat , 4 g monounsaturated fat ), 10 mg chol. , 144 mg sodium , 52 g carb. , 0 g fiber , 38 g sugar , 2 g pro.

Add a sweet caramel twist to make our best apple pie recipe. Caramel apple pie is the perfect fall dessert to bring the family together. Oats, brown sugar, and pecan topping, drizzled with caramel, adds decadence to America's popular pie.

INGREDIENTS
1 1/4 - cups all-purpose flour
1/4 - teaspoon salt
1/3 - cup shortening
4 - 5 - tablespoons cold water
1 - cup packed brown sugar
1/2 - cup all-purpose flour
1/2 - cup quick rolled oats
1/2 - cup butter or margarine
1/2 - cup sugar
3 - tablespoons all-purpose flour
1 - teaspoon ground cinnamon
1/8 - teaspoon salt
6 - cups thinly sliced peeled cooking apples
1/2 - cup chopped pecans
1/4 - cup caramel ice cream topping

DIRECTIONS
For the pastry, in a bowl stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of water over part of the flour mixture, tossing with a fork until all dough is moistened. Prepare using 1 tablespoon of water at a time, until flour mixture is moistened. Form dough into a ball; set aside.

For the crumb topping, stir together brown sugar, 1/2 cup all-purpose flour, and oats. Using a pastry blender, cut in butter or margarine until the topping mixture resembles coarse crumbs. Set aside.

On a lightly floured surface, roll out dough to a 12-inch circle. Transfer pastry to a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim; crimp edge as desired.

In a large mixing bowl stir together sugar, 3 tablespoons flour cinnamon, and salt. Add apple slices and gently toss until coated. Transfer apple mixture to the pastry-lined pie plate. Sprinkle crumb topping over apple mixture.

To prevent over browning, cover edge of pie with foil. Bake in a 375 degree F oven for 25 minutes. Remove foil. Bake for 25 to 30 minutes more or until top is golden. Remove from oven; sprinkle pie with pecans, then drizzle with caramel topping. Cool on a wire rack. Makes 8 servings.

NUTRITION FACTS (Caramel Apple Pie)
Per serving: 554 kcal , 25 g fat (10 g sat. fat , 31 mg chol. , 260 mg sodium , 81 g carb. , 3 g fiber , 5 g pro.

Get ready, apple crisp aficionados. This unique spin on the classic dessert gets its irresistible, slightly smoky quality from a quick stint on the charcoal grill. Your favorite porter beer gives the brown sugar sauce a warm, nutty flavor. 

INGREDIENTS
7 - cups peeled and thinly sliced cooking apples (7 medium)
1/3 - cup granulated sugar
1 - tablespoon quick-cooking tapioca
1 - tablespoon lemon juice
1 - teaspoon apple pie spice
1/4 - teaspoon salt
1/2 - cup rolled oats
1/2 - cup packed brown sugar
1/4 - cup all-purpose flour
1/4 - cup butter
1 - recipe Porter Toffee Sauce
Ice cream (optional)

DIRECTIONS
In a large bowl combine apples, granulated sugar, tapioca, lemon juice, apple pie spice, and salt. Transfer apple mixture to an 8x8x1-3/4-inch disposable foil pan or metal pan.*

For topping, in a medium bowl combine oats, brown sugar, and flour. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Sprinkle oat mixture evenly over apple mixture. Cover pan tightly with foil.

For a charcoal grill, arrange medium-hot coals around edge of grill. Test for medium heat over center of grill. Place crisp in pan on grill rack in center of grill. Cover and grill for 15 minutes. Uncover pan. Cover grill and grill about 30 minutes more or until apple mixture is bubbly. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place crisp in pan on grill rack. Grill as directed.)
Remove crisp from grill; cool slightly. Serve warm with Porter-Toffee Sauce and, if desired, ice cream.

FROM THE TEST KITCHEN
*TIP:
A metal pan may get some minor burning from the grill.

Life is short, so eat dessert first—even for breakfast! The rainbow sprinkles and chocolate frosting on these baked chocolate donuts will make breakfast a special occasion. Even better, this recipe makes mini donuts so you can indulge guilt-free.

INGREDIENTS
Nonstick cooking spray
1 - cup white whole wheat flour
1/4 - cup unsweetened cocoa powder
1/2 - teaspoon baking soda
1/4 - teaspoon salt
1/2 - cup packed brown sugar
1/2 - cup vanilla low-fat yogurt
1/4 - cup refrigerated or frozen egg product, thawed
2 - tablespoons canola oil
1 - teaspoon vanilla
1/2 - cup powdered sugar
1 - tablespoon unsweetened cocoa powder
1 - tablespoon milk
2 - teaspoons sprinkles or nonpareils

DIRECTIONS
Preheat oven to 325 degrees F. Coat a mini doughnut pan with cooking spray;* set aside.
In a large bowl stir together flour, 1/4 cup cocoa powder, baking soda, and salt. In a small bowl combine brown sugar, yogurt, egg, oil, and vanilla. Add yogurt mixture all at once to flour mixture, stirring until smooth.

Spoon batter into a large resealable plastic bag. Cut off one corner of the bag; squeeze batter into the prepared indents in doughnut pan, filling each about two-thirds full. Smooth tops. Bake about 10 minutes or until doughnuts are nearly firm when lightly pressed. Cool in pan on a wire rack for 3 minutes. Remove doughnuts from pan. Cool completely on wire rack.

For icing, in a small bowl stir together powdered sugar, 1 tablespoon cocoa powder, and milk until smooth. Dip cooled doughnuts into icing, allowing excess to drip back into bowl. Return doughnuts to wire rack. Top with sprinkles.

FROM THE TEST KITCHEN
*TIP:
If necessary, bake doughnuts in two batches, washing pan and coating again with nonstick cooking spray before adding the remaining batter.

NUTRITION FACTS (Chocolate Cake Donuts)
Per serving: 155 kcal , 3 g fat (1 g sat. fat , 1 g polyunsaturated fat , 2 g monounsaturated fat ), 1 mg chol. , 145 mg sodium , 30 g carb. , 2 g fiber , 19 g sugar , 3 g pro

INGREDIENTS
1/2 - cup finely crushed graham crackers
2 - tablespoons butter, melted
1 - envelope unflavored gelatin
3/4 - cup fat-free milk
2 - 8 ounce packages reduced-fat cream cheese (Neufchatel), softened
1 - 8 ounce package fat-free cream cheese, softened
1 - 8 ounce carton fat-free sour cream
1/3 - cup sugar
2 - teaspoons vanilla
4 - ounces dark chocolate, melted and cooled
Fresh blackberries and/or raspberries (optional)

DIRECTIONS
For crust, in a medium bowl stir together finely crushed graham crackers and melted butter until crumbs are moistened. Press mixture evenly onto bottom of an 8-inch springform pan (mixture may not completely cover bottom). Cover and chill while preparing filling.
For filling, in a small saucepan sprinkle gelatin over milk; let stand for 5 minutes. Heat and stir over low heat just until gelatin is dissolved. Remove from heat. Cool for 15 minutes.

In a large bowl beat cream cheese with an electric mixer on medium speed until smooth. Beat in sour cream, sugar, and vanilla until well mixed; gradually beat in gelatin mixture. Divide mixture in half. Gradually stir melted chocolate into half of the mixture.

Spoon half of the chocolate mixture over chilled crust in pan; spread evenly. Carefully spoon half of the white mixture in small mounds over chocolate mixture. Using a narrow, thin-bladed metal spatula or a table knife, swirl chocolate and white mixtures. Top with the remaining chocolate mixture, spreading evenly; spoon the remaining white mixture in small mounds over chocolate mixture and swirl again. Cover and chill about 6 hours or until set.

To serve, using a small sharp knife, loosen cheesecake from sides of springform pan; remove sides of pan. Cut cheesecake into wedges. If desired, garnish with blackberries and/or raspberries.

FROM THE TEST KITCHEN
Prepare as directed through Step 4, except cover and chill for up to 24 hours. Serve as directed in Step 5.

To make this recipe gluten-free, use gluten-free graham crackers.

Icon: vegetarian

NUTRITION FACTS (No-Bake Chocolate-Swirl Cheesecake )
Per serving: 184 kcal , 11 g fat (6 g sat. fat , 0 g polyunsaturated fat , 3 g monounsaturated fat ), 28 mg chol. , 259 mg sodium , 15 g carb. , 1 g fiber , 10 g sugar , 8 g pro.

This easy dessert pizza recipe will definitely become a family favorite. Make the crust with crisp rice cereal, then top with banana ice cream and fruit for an easy dessert.

INGREDIENTS
1 - recipe Banana Ice Cream
2 - cups crisp rice cereal
1 - tablespoon unsweetened cocoa powder
2 - tablespoons coconut oil, melted
2 - tablespoons honey
Topper(s), such as berries, sliced peaches, and/or chopped nuts

DIRECTIONS
Prepare Banana Ice Cream. Place in freezer until needed.
For crust, line a 12-inch pizza pan with parchment paper. In a medium bowl stir together cereal and cocoa powder. Stir in oil and honey. Spread into a 10-inch circle in prepared pan. Freeze 5 to 10 minutes or until firm.
If necessary, let ice cream stand at room temperature just until soft enough to spread. Spread ice cream over crust to within 1 inch of the edges; add topper(s). Freeze 20 to 30 minutes or until ice cream is nearly firm.
Banana Ice Cream

INGREDIENTS
4 - medium bananas, peeled, sliced, and frozen
1/4 - cup refrigerated unsweetened coconut milk
2 - teaspoons vanilla

DIRECTIONS
 In a food processor combine all of the ingredients.* Cover and process until smooth. Serve immediately for a soft-serve ice cream, or freeze at least 4 hours for a scoopable ice cream. Store in freezer up to 1 week.
FROM THE TEST KITCHEN
*
It's best to use the bananas directly from the freezer without letting them thaw.

STRAWBERRY-RASPBERRY ICE CREAM
Prepare as directed, except add 1/2 cup each strawberries and raspberries and reduce coconut milk to 2 Tbsp. Makes 8 (1/2-cup) servings.

Per Serving: 63 calories, 1 g protein, 15 g carbohydrate, 0 g total fat (0 g sat. fat), 0 mg cholesterol, 2 g fiber, 8 g total sugar, 1% Vitamin A, 14% Vitamin C, 1 mg sodium, 1% calcium, 1% iron

PEANUT BUTTER ICE CREAM
Prepare as directed, except add 1/4 cup peanut butter or other nut butter and reduce coconut milk to 2 Tbsp. Makes 6 (1/2-cup) servings.

Per Serving: 139 calories, 3 g protein, 21 g carbohydrate, 6 g total fat (1 g sat. fat), 0 mg cholesterol, 3 g fiber, 11 g total sugar, 1% Vitamin A, 8% Vitamin C, 47 mg sodium, 1% calcium, 2% iron

CHOCOLATE ICE CREAM
Prepare as directed, except add 2 Tbsp. unsweetened cocoa powder and reduce coconut milk to 2 Tbsp. Makes 6 (1/2-cup) servings.

Per Serving: 79 calories, 1 g protein, 19 g carbohydrate, 1 g total fat (0 g sat. fat), 0 mg cholesterol, 3 g fiber, 10 g total sugar, 1% Vitamin A, 8% Vitamin C, 2 mg sodium, 1% calcium, 3% iron

NUTRITION FACTS (Dessert Pizza with Banana Ice Cream)
Per serving: 111 kcal , 4 g fat (2 g sat. fat , 1 g polyunsaturated fat , 1 g monounsaturated fat ), 0 mg chol. , 27 mg sodium , 17 g carb. , 2 g fiber , 9 g sugar , 2 g pro.
NUTRITION FACTS (Banana Ice Cream)
Per serving: 76 kcal , 0 g fat ( 0 g sat. fat, 0 g polyunsaturated fat, 0 g monounsaturated fat), 0 mg chol., 3 mg sodium, 18 g carb., 2 g fiber, 10 g sugar, 1 g pro.

No https://sendameal.com/birthday is complete without a Classic Vanilla Cake delivered. Depending on the guest of honor's favorite flavors, you can layer it with vanilla sour cream frosting or chocolate cream cheese frosting.

INGREDIENTS
6 - eggs
3 - cups all-purpose flour
1 1/2 - teaspoons baking powder
3/4 - teaspoon baking soda
3/4 - cup butter, softened
2 2/3 - cups sugar
2 - teaspoons vanilla
2 - cups buttermilk
1 - recipe Vanilla Sour Cream Frosting or Chocolate Cream Cheese Frosting (recipes below)
3/4 - teaspoon salt

DIRECTIONS
Separate eggs. Allow egg whites to stand at room temperature for 30 minutes (reserve yolks for another use). Meanwhile, grease three 8x1-1/2-inch round cake pans. Line bottoms of pans with parchment paper. Grease parchment paper and lightly flour pans; set aside. In medium bowl stir together flour, baking powder, baking soda, and salt; set aside.

Preheat oven to 350 degrees F. In large mixing bowl beat butter with electric mixer on medium to high for 30 seconds. Add sugar and vanilla; beat until well combined. Add egg whites all at once; beat on medium-high 3 minutes. Alternately add flour mixture and buttermilk to butter mixture, beating on low after each addition just until combined (batter may look slightly curdled). Divide batter among prepared pans. (If you do not have three pans, refrigerate remaining batter until ready to use.)

Bake in preheated oven 30 to 35 minutes or until a wooden toothpick inserted near centers comes out clean. Cool cakes in pans on wire racks 10 minutes. Remove layers from pans. Cool thoroughly on racks.
Frost with desired frosting. Store, covered, in refrigerator. Makes 16 servings.

FROM THE TEST KITCHEN
*TO MAKE SOUR MILK:
Pour 2 tablespoons lemon juice or vinegar into a 2-cup glass measure; add milk to equal 2 cups. Let stand 5 minutes.

**
If you do not have three cake pans, refrigerate 1/3 of the batter while the first two layers bake.

***
To avoid crumbs in your frosting, brush cake layers with a pastry brush. After stacking cake layers, spread the sides of the cake with a thin coat of frosting. Let stand several minutes before frosting cake.

Cherries and blackberries are a dream team of rich color and sweet-and-sour flavor. The juicy twosome pairs with orange peel for a fresh tasting cherry pie that's finished with a beautiful lattice crust.

INGREDIENTS
3/4 - cup granulated sugar
1/2 - cup packed brown sugar
6 - tablespoons cornstarch
1 - teaspoon finely shredded orange peel
4 - cups fresh or frozen* unsweetened tart red cherries, pitted
1 1/2 - cups blackberries
1 - recipe Pastry for Double-Crust Pie
Milk
Granulated sugar
1 - recipe Sweetened Whipped Cream or vanilla ice cream (optional)
DIRECTIONS

In a large bowl the sugars, cornstarch, and orange peel. Add cherries and blackberries; toss to coat. Let stand 15 minutes or until syrup forms, stirring occasionally.

Preheat oven to 375 degrees F. Prepare Pastry for Double-Crust Pie. On a lightly floured surface, slightly flatten one portion of dough. Roll dough from center to edge into a 12-inch circle. Wrap pastry circle around rolling pin; unroll into a 9-inch pie plate, easing the dough without stretching it. Trim pastry 1/2 inch beyond pie plate. Pour fruit mixture into pastry-lined pie plate.

For lattice top, roll the remaining dough into a 12-inch circle. Cut pastry into strips 3/4- to 1 1/2-inch wide. Weave strips over fruit mixture in a lattice pattern. Press ends of strips into bottom pastry rim. Fold pastry over ends of strips; crimp edge as desired. Brush pastry with milk; sprinkle with additional granulated sugar.

Place pie on a baking sheet; cover edges with foil. Bake for 30 minutes. Remove foil; bake for 25 to 35 minutes more or until filling is bubbly 2 inches from edge and pastry is golden. Cool on a wire rack. If desired, serve with Sweetened Whipped Cream

FROM THE TEST KITCHEN
*
If using frozen cherries, let mixture in Step 1 stand 45 minutes or until cherries are partially thawed. In Step 4, bake 45 minutes before removing foil.

DECORATIVE TOUCH
Adorn your pie with a sweet cherry touch. Stamp out circles for cherries using small biscuit cutters. Make a leaf with a small teardrop pastry cutter, or use a knife to cut the shape freehand.

INGREDIENTS
2 - pounds rhubarb, cut into 1-inch pieces (6 cups)
5 - cups sugar
3/4 - cup water
1 - 21 ounce can blueberry pie filling
2 - 3 ounce packages raspberry-flavor gelatin

DIRECTIONS
In a 4- to 6-quart heavy pot, combin rhubarb, sugar, and the water. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes, stirring constantly.

Stir in blueberry pie filling. Return to boiling; boil for 6 minutes, stirring constantly. Stir in gelatin. Return to boiling; boil for 3 minutes, stirring constantly. Father's Day Good Gifts

Ladle hot jam into half-pint freezer containers, leaving a 1/2-inch headspace. Seal and label. Let stand at room temperature for about 8 hours or until jam is set. Store for up to 3 weeks in the refrigerator or for up to 1 year in the freezer.

NUTRITION FACTS (Very-Berry Rhubarb Jam)
Per serving: 45 kcal , 0 g fat (0 g sat. fat , 0 g polyunsaturated fat , 0 g monounsaturated fat ), 0 mg chol. , 6 mg sodium , 11 g carb. , 0 g fiber , 11 g sugar , 0 g pro.

Fill your home with the aroma of warm chocolate chip cookies fresh from the oven. Whether you prefer your chocolate chip cookies with chunks or chips, chewy or crispy, you'll find a cookie meal here that you're sure to love.

Ingredients
7 - ounces bittersweet chocolate, chopped
5 - ounces unsweetened chocolate, chopped
1/2 - cup butter
1/3 - cup all-purpose flour
1/4 - teaspoon baking powder
1 - cup granulated sugar
3/4 - cup packed brown sugar
4 - eggs
1/4 - cup finely chopped pecans, toasted
Chocolate Drizzle

Directions
In a 2-quart saucepan combine chocolates and butter. Heat and stir over low heat until smooth. Remove from heat. Let cool for 10 minutes. In a small bowl, stir together flour, baking powder, and 1/4 teaspoon salt. Set aside.

In a large mixing bowl combine sugars and eggs. Beat with an electric mixer on medium to high speed for 2 to 3 minutes or until color lightens slightly. Beat in melted chocolate. Add flour mixture to chocolate mixture; heat until combined. Stir in pecans. Cover surface of cookie dough with plastic wrap. Let stand for 20 minutes (dough thickens as it stands).

Preheat oven to 350F. Line cookie sheets with parchment paper or foil. Drop dough by rounded teaspoons 2 inches apart on prepared cookie sheets. Bake in the preheated oven about 9 minutes or just until tops are set. Let stand for 1 minute on cookie sheet. Transfer to a wire rack; let cool. Spoon Chocolate Drizzle over cookies. Makes 60 cookies.

From the Test Kitchen
*BIG TRIPLE CHOCOLATE COOKIES:
Prepare as directed, except drop 3-tablespoon mounds of dough per cookie 3 inches apart onto cookie sheets. Bake for 13 minutes. Makes about 18 cookies.

Bittersweet dark chocolate is a king among chocolate lovers. Take the rich treat one step further and include it in your next chocolate dessert. From quick and simple to elegant and showstopping, these dark chocolate dessert gifts are right for any night.

INGREDIENTS
Nonstick cooking spray
1/2 - cup butter
2 - eggs
1 2/3 - cups all-purpose flour
1/2 - cup unsweetened Dutch-process cocoa powder or unsweetened cocoa powder
1 - teaspoon baking soda
1/2- teaspoon baking powder
1/2 - teaspoon salt
2/3 - cup granulated sugar
2/3 - cup packed brown sugar
1 1/2 - teaspoons vanilla
1 - cup buttermilk or sour milk*
2 - cups raspberries
Chocolate Truffle Icing
Raspberries

DIRECTIONS
Let butter and eggs stand at room temperature for 30 minutes. Meanwhile, preheat oven to 350 degrees F. Lightly coat twenty-four 2-1/2-inch muffin cups with nonstick cooking spray; set aside.

In a medium bowl, stir together flour, cocoa powder, baking soda, baking powder, and salt. In a small bowl, combine granulated sugar and brown sugar. Set aside.

In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar mixture, about 1/4 cup at a time, beating on medium speed about 5 minutes or until light and fluffy, scraping side of bowl occasionally. Add eggs one at a time, beating well after each addition. Beat in vanilla.

Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. Beat on medium to high speed for 20 seconds more.

Divide half of the batter among the prepared muffin cups. Divide the 2 cups raspberries among muffin cups, adding 3 or 4 berries to the center of each cup. Spoon the remaining batter over berries in muffin cups.

Bake for 18 to 20 minutes or until a toothpick inserted near the centers comes out clean. Cool in pans on wire racks for 5 minutes. Remove cupcakes from pans; cool completely on wire racks.

Prepare Chocolate Truffle Icing. To glaze cupcakes, invert one cake at a time onto a slotted spoon. Hold the cake over the bowl of icing and spoon icing over cake, allowing excess to drip down side. Place glazed cakes on a wire rack set on a parchment-lined baking sheet. Chill about 20 minutes or until icing is set. If desired, garnish cakes with additional raspberries. Makes 24 cupcakes.

FROM THE TEST KITCHEN
*TEST KITCHEN TIP:
To make 1 cup sour milk, place 1 tablespoon vinegar or lemon juice in a glass measuring cup. Add enough milk to make 1 cup total liquid; stir. Let stand for 5 minutes before using.

Chocolate Truffle Icing
INGREDIENTS
1 - cup whipping cream
2 - tablespoons light-color corn syrup
1 1/3 - cups semisweet chocolate pieces
3/4 - teaspoon vanilla

DIRECTIONS
 In a medium heavy saucepan combine whipping cream and corn syrup. Cook and stir over medium-low heat just until mixture is simmering. Remove from heat. Stir in chocolate pieces and vanilla; whisk until chocolate is melted. Transfer to a large bowl. Cover and chill about 20 minutes or until icing reaches a thick, pourable consistency, stirring occasionally.

For guaranteed great taste, try this simple pie. It's a delicious dessert that is quick and easy to prepare.

INGREDIENTS
1 - recipe Single-Crust Pie Pastry, see recipe, or 1 rolled refrigerated unbaked piecrust (1/2 of a 15-oz. pkg.)
1 - 8 ounce carton dairy sour cream
3/4 - cup sugar
3 - tablespoons all-purpose flour
1/8 - teaspoon salt
3 - cups fresh blackberries or 1 (16-oz.) pkg. frozen blackberries)

DIRECTIONS
Preheat oven to 450 degrees F. Let frozen berries stand at room temperature for 15 minutes. Meanwhile, prepare pastry and line 9-inch pie plate. Line pastry with double thickness of foil. Bake 8 minutes. Remove foil. Bake 4 minutes more or until lightly browned. Cool on wire rack. Reduce oven to 350 degrees F.

In bowl combine sour cream, sugar, flour, and salt. Add blackberries and gently stir to combine. Spoon into prebaked crust. To prevent overbrowning, cover edge of pie with foil. Bake for 25 minutes (50 minutes for frozen berries). Remove foil. Bake 20 minutes more or until filling is bubbly and appears set. Cool on wire rack for 2 hours. Serve or cover and refrigerate. Makes 8 servings.

Pastry for a Single-Crust Pie

INGREDIENTS
1 1/2 - cups all-purpose flour
1/2 - teaspoon salt
1/4 - cup shortening
1/4 - cup butter, cut up, or shortening
1/4 - 1/3 - cup cold water

DIRECTIONS
 In a medium bowl stir together flour and salt. Using pastry blender, cut in shortening and butter until pieces are pea size.
 Sprinkle 1 tablespoon of the water over part of the flour mixture; toss with a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 tablespoon of the water at a time, until flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together.

 On a lightly floured surface use your hands to slightly flatten pastry. Roll pastry from center to edges into a circle about 12 inches in diameter.

 Wrap pastry circle around the rolling pin. Unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it.
 Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with the plate's edge. Crimp edge as desired. Do not prick pastry. Fill and bake as directed in recipes.

NUTRITION FACTS (Blackberry Swirl Pie)
Per serving: 311 kcal , 14 g fat (6 g sat. fat , 2 g polyunsaturated fat , 4 g monounsaturated fat ), 12 mg chol. , 125 mg sodium , 42 g carb. , 3 g fiber , 22 g sugar , 4 g pro.

NUTRITION FACTS (Pastry for a Single-Crust Pie)
Per serving: 191 kcal , 12 g fat ( 5 g sat. fat, 2 g polyunsaturated fat, 4 g monounsaturated fat), 15 mg chol., 187 mg sodium, 18 g carb., 1 g fiber, 0 g sugar, 2 g pro.

Because this crumble dessert calls on frozen and dried berries, you can bring it to your table any time of year. Use a little Kashi cereal along with the more traditional crumble topping ingredients to help keep fat and calories in check. 

INGREDIENTS
2 - 12 ounce bag frozen mixed berries
1/2 - cup dried cranberries
1/3 - cup cranberry juice cocktail
1/4 - cup quick cooking tapioca
1/2 - teaspoon cinnamon
1 - cup sugar
FOR CRUMBLE TOPPING:
1 - cup baking mix
3/4 - cup Kashi cereal
1 - cup almond biscotti (about 5 biscotti cookies), crushed
2 - tablespoons butter, melted

DIRECTIONS
In a 4- or 5-quart slow cooker stir together mixed berries, dried cranberries, cranberry juice, tapioca, cinnamon, and sugar.
Cover and cook on high setting 2 to 4 hours or until fruit is tender.

FOR CRUMBLE TOPPING:
Preheat oven to 350 F. Line a baking sheet with aluminum foil and set aside.

In a medium bowl, combine all crumble top ingredients. Spread out on prepared baking sheet and bake for 12 to 18 minutes or until crisp and golden.

To serve, sprinkle crumble topping over warm berry mixture. Makes 8 servings.

NUTRITION FACTS (Mixed Berry Crumble)

Add the breakfast staple to cereal dessert to make cute desserts

INGREDIENTS
6 - tablespoons butter
1 - 10 ounce package tiny marshmallows
2 - 13 ounce jars marshmallow creme
1 - teaspoon vanilla
10 - cups crisp rice cereal
1/2 - cup miniature semisweet chocolate pieces
5 - cups chocolate-flavor crisp rice cereal
2 1/2 - cups strawberry marshmallows (5 ounces)
1 - tablespoon strawberry jelly
4 - 6 - drops red food coloring

DIRECTIONS
Line a 13x9-inch baking pan with foil, extending foil over edges. Lightly butter foil.
For vanilla layer, in a 4- to 6-quart Dutch oven melt 2 tablespoons of the butter over low heat. Add 3 cups of the tiny marshmallows; cook and stir until melted. Stir in 2 cups of the marshmallow creme and the vanilla. Remove from heat. Gently stir in 5 cups of the plain cereal. Transfer to prepared pan; use buttered waxed paper to press firmly.

For chocolate layer, in same Dutch oven melt 2 tablespoons of the butter over low heat. Add remaining tiny marshmallows; cook and stir until melted. Stir in 2 cups of the marshmallow creme and the chocolate pieces. Remove from heat. Gently stir in chocolate cereal. Spoon onto vanilla layer; press firmly.

For strawberry layer, in same Dutch oven melt remaining 2 tablespoons butter over low heat. Add strawberry marshmallows and jelly; cook and stir until melted. Stir in remaining marshmallow creme and food coloring. Remove from heat. Gently stir in remaining 5 cups plain cereal. Spoon onto chocolate layer; press firmly.

Weight cookies down so layers press together;* let stand at least 1 hour. Using foil liner, lift cookies out of pan. Using a buttered knife, cut into bars.

FROM THE TEST KITCHEN
TO STORE:
Wrap bars individually in plastic wrap and place in an airtight container. Store at room temperature up to 1 week.

*
To weight the cookies down, cover the surface with a sheet of waxed paper and a sheet of foil. Place another 13x9-inch baking pan on top of cookies; add a few unopened cans of food to the top pan for weight.

NUTRITION FACTS (Neapolitan Marshmallow Treats )
Per serving: 288 kcal , 5 g fat (3 g sat. fat , 0 g polyunsaturated fat , 1 g monounsaturated fat ), 8 mg chol. , 228 mg sodium , 60 g carb. , 0 g fiber , 33 g sugar , 2 g pro.

Nothing is too pretty to eat. Otherwise we'd have to bypass these delicate edible flower dinners—and what's the fun in that? Check out these gorgeous ideas for incorporating edible flowers into your favorite foods like cupcakes, tea sandwiches, cookies, and jams.

INGREDIENTS
4 - cups cubed, seeded cantaloupe or 2 1/2 cups cubed, seeded watermelon
2 - teaspoons finely shredded orange peel
1 - cup sugar
6 - egg yolks
1/4 - cup dried hibiscus flowers, coarsely broken (optional)
2 1/4 - cups whole milk
1 - cup unsweetened coconut milk or whole milk
3/4 - cup whipping cream
1/2 - teaspoon salt

DIRECTIONS
In a blender or food processor combine cantaloupe and orange peel. Blend or process until smooth. Strain through a fine-mesh sieve; discard pulp and peel. Measure 1-1/2 cups of the melon liquid; set aside.

In a medium bowl combine sugar and egg yolks; beat with an electric mixer on high speed for 4 minutes. Set aside.
Place hibiscus flowers, if using, in a large tea ball or place on a 6-inch square of double-thick cheesecloth, bring up sides, and tie closed with 100 percent cotton kitchen string.

In a large saucepan combine hibiscus, milk, coconut milk, cream, and salt; heat just until simmering. Remove from heat; let stand for 2 minutes. Discard hibiscus.

Slowly stir 1 cup of the hot milk mixture into the egg yolk mixture. Return all of the egg yolk mixture to the saucepan. Heat and stir for 5 to 6 minutes or until mixture thickens and coats the back of a metal spoon (185 degrees F on an instant-read thermometer). Be careful not to let mixture boil. Place saucepan in a bowl of ice water; stir constantly for 2 to 3 minutes or until cool.
In a large bowl combine melon liquid* and egg yolk-milk mixture, stirring until well mixed. Cover surface of the mixture with plastic wrap. Chill about 4 hours or until well chilled.

Freeze mixture in a 2- to 4-quart ice cream freezer according to the manufacturers directions. If desired, ripen gelato mixture for 4 hours before serving.**

FROM THE TEST KITCHEN
CARAMEL-CAPPUCCINO GELATO:
Beat sugar and eggs as directed in Step 2. Omit melon, orange peel (if desired), and hibiscus flowers; replace coconut milk with whole milk; and add 2 teaspoons instant espresso coffee powder or instant coffee crystals to milk mixture. Continue as directed in Steps 4 through 6, except add an additional 1-1/2 cups whole milk in place of the melon juice. Freeze mixture as directed in Step 7, except once the gelato is almost thick, drizzle in 1/4 cup caramel ice cream topping and continue to freeze.

Nutrition Analysis per serving: 166 calories, 4 g protein, 20 g carbohydrate, 8 g total fat (5 g sat. fat), 92 mg cholesterol, 0 g fiber, 20 g sugar, 8% Vitamin A, 0% Vitamin C, 129 mg sodium, 10% calcium, 1% iron

CHERRY GELATO:
Prepare as directed, except omit hibiscus flowers and substitute one 16-ounce package (3 cups) frozen pitted dark sweet cherries, thawed, for the melon, blending or processing until smooth as directed. If desired, add 2/3 cup toasted slivered almonds just before freezing.

Nutrition Analysis per serving: 167 calories, 3 g protein, 18 g carbohydrate, 10 g total fat (6 g sat. fat), 88 mg cholesterol, 0 g fiber, 17 g sugar, 11% Vitamin A, 1% Vitamin C, 103 mg sodium, 6% calcium, 3% iron

*
If desired for the watermelon version, stir in 6 drops of red food coloring.

**
Ripening homemade gelato improves the texture and helps to keep it from melting too quickly during eating. To ripen in a traditional-style ice cream freezer, after churning, remove the lid and dasher and cover the top of the freezer can with waxed paper or foil. Plug the hole in the lid with a small piece of cloth; replace the lid. Pack the outer freezer bucket with enough ice and rock salt to cover the top of the freezer can (use 1 cup salt for each 4 cups ice). Ripen about 4 hours. When using an ice cream freezer with an insulated freezer bowl, transfer the ice cream to a covered freezer container and ripen by freezing in your regular freezer about 4 hours (or check the manufacturers recommendations).

NUTRITION FACTS (Melon-Hibiscus Gelato)

These aren't foods you start baking during the National Anthem, nor are they good for someone who can't frost a super bowl football brownie without Googling a picture first. They are meals for someone who enjoys a kick of flavor along with kickoff. 

INGREDIENTS
1 - cup butter
6 - ounces unsweetened chocolate, coarsely chopped
2 - cups sugar
4 - eggs
2 - teaspoons vanilla
1 1/3 - cups all-purpose flour
1/2 - teaspoon baking soda
1 - cup miniature semisweet chocolate pieces
Creamy Vanilla Frosting or 1 cup canned vanilla frosting

DIRECTIONS
THE DAY BEFORE:
In a medium saucepan combine butter and unsweetened chocolate. Cook and stir over low heat until melted; cool slightly. Preheat oven to 350 degrees F. Line a 15x10x1-inch baking pan with foil, extending the foil over edges of pan. Grease foil; set pan aside.
Stir sugar into chocolate mixture. Add eggs, one at a time, beating with a wooden spoon after each addition just until combined. Stir in vanilla. In a small bowl stir together flour and baking soda. Add flour mixture to chocolate mixture, stirring just until combined. Stir in semisweet chocolate pieces. Pour batter into the prepared baking pan, spreading evenly.

Bake for 18 minutes. Cool in pan on a wire rack. Using the edges of the foil, lift brownies out of pan. Using a 3- to 4-inch football-shape or other cookie cutter, cut out brownies. (Or cut brownies into rectangles.)

Spoon Creamy Vanilla Frosting into a decorating bag fitted with a small round tip. Pipe frosting onto brownies to decorate. Let stand until frosting is set.

In a storage container layer brownies between sheets of waxed paper. Cover tightly and let stand at room temperature overnight.*
TAILGATE DAY:

Tote brownies in container at room temperature.
FROM THE TEST KITCHEN

SERVING SUGGESTION:
To use up the brownie scraps, coarsely crumble scraps. Layer about one-third of the scraps in a 1-quart canning jar. Pipe additional frosting over brownie layer. Repeat layering two more times. If desired, top the last layer of frosting with chocolate-flavored sprinkles. Seal jar and let stand at room temperature overnight.* Tailgate day: Tote in jar at room temperature. Use a spoon to scoop out servings.

*TIP:
For longer storage, store at room temperature for up to 3 days or freeze for up to 3 months.

Chocolate desserts often skew heavy or dense, but this chocolate soufflé is light as air, thanks to whipped egg whites. Top with whipped cream for a hint of vanilla.

INGREDIENTS
Butter
Sugar
4 - ounces bittersweet or semisweet chocolate, chopped
3 - tablespoons all-purpose flour
1 - tablespoon unsweetened cocoa powder
3 - tablespoons butter
1 1/4 - cups half-and-half, light cream, or milk
1 - teaspoon vanilla
4 - egg yolks
6 - egg whites
1/3 - cup sugar

DIRECTIONS
Preheat oven to 350 degrees F. Butter the sides of a 2-quart souffle dish. Sprinkle inside of dish with sugar; set aside.
In a small saucepan cook and stir chocolate over low heat until melted; set aside.

In a small bowl combine the flour and cocoa powder. In a medium saucepan melt the 3 tablespoons butter over medium heat. Stir in flour mixture; gradually stir in half-and-half. Cook and stir over medium heat until thickened and bubbly. Remove from heat. Stir in vanilla. Stir melted chocolate into the hot cream mixture. In a medium bowl beat the egg yolks with a fork just until combined. Gradually stir the chocolate mixture into the egg yolks; set aside.

In a large bowl beat egg whites with an electric mixer on medium to high speed until soft peaks form (tips curl). Gradually add the 1/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form (tips stand straight).

Gently fold about 1/4 of the the beaten egg whites into the chocolate mixture to lighten. Fold chocolate mixture into remaining egg whites in bowl. Pour chocolate mixture into the prepared souffle dish.

Bake in the preheated oven for 40 to 45 minutes or until a knife inserted near the center comes out clean. Serve souffle immediately. To serve, insert two forks back to back; gently pull souffle apart into six to eight equal-size wedges. Use a spoon to transfer to plates.
NUTRITION FACTS (Chocolate Souffle)

Per serving: 333 kcal , 23 g fat (13 g sat. fat , 1 g polyunsaturated fat , 7 g monounsaturated fat ), 159 mg chol. , 138 mg sodium , 28 g carb. , 2 g fiber , 19 g sugar , 9 g pro.

Spice up your holiday favorites, from thumbprints to gingerbread to shortbread with these fresh and delicious new ideas.

INGREDIENTS
1/2 - cup butter, softened
1/2 - cup shortening or vegetable oil
1 - cup packed brown sugar
1/2 - cup granulated sugar
1/2 - teaspoon baking soda
1/2 - teaspoon salt
2 - eggs
1- teaspoon vanilla
2 3/4 - cups all-purpose flour
1 - 12 ounce package (2 cups) white baking pieces
1 - 3 1/2 ounce jar macadamia nuts, chopped

DIRECTIONS
Preheat oven to 375 degrees F. In a large bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour, the chocolate pieces, and nuts.

Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Bake for 8 to 9 minutes or just until edges are light brown. Cool on cookie sheets for 2 minutes. Transfer to wire racks; cool.

FROM THE TEST KITCHEN
CHOCOLATE CHIP COOKIES:

Prepare as directed, except substitute semisweet chocolate pieces or miniature candy-coated semisweet chocolate pieces for the white baking pieces; omit macadamia nuts, and, if desired, stir in 1-1/2 cups chopped walnuts, pecans, or hazelnuts (filberts), toasted, with the chocolate pieces.

TO STORE:
Layer cookies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.

NUTRITION FACTS (Macadamia Nut and White Chocolate Chip Cookies)
Per serving: 99 kcal , 5 g fat (2 g sat. fat , 1 g polyunsaturated fat , 2 g monounsaturated fat ), 11 mg chol. , 45 mg sodium , 13 g carb. , 0 g fiber , 8 g sugar , 1 g pro.

INGREDIENTS
3/4 - cup butter, softened
1 - 3 ounce package cream cheese, softened
3/4 - cup sugar
1/2 - teaspoon baking powder
1/4 - teaspoon salt
1 - egg
1 - teaspoon vanilla
2 1/2 - cups all-purpose flour
Small multicolored decorative candies, sprinkles, gumdrops, and assorted colored sugars

DIRECTIONS
In a large mixing bowl beat butter and cream cheese with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat or stir in flour.
Divide dough in half. Shape each half of dough into a 7-inch-long roll. Wrap each roll in plastic wrap or waxed paper. Chill for 4 to 24 hours or until easy to handle.

Using a sharp knife, cut dough into 1/4-inch-thick slices. Place slices about 2 inches apart on an ungreased cookie sheet. Using decorative candies, colored sugars, and/or gumdrops rolled out and cut into festive shapes, decorate the slices to resemble Christmas balls.
Bake in a 375 degree F oven for 8 to 10 minutes or until edges are lightly browned. Cool on cookie sheet for 1 minute. Carefully transfer cookies to a wire rack; cool. Makes about 56 cookies.

FROM THE TEST KITCHEN
VISIONS OF SUGAR PLUMS:

Bedeck frosted cookies with candy ornaments crafted from gumdrops. Here are three ideas. Use your imagination to conjure up some more.

BELLS:
Cut a large gumdrop lengthwise into 4 slices. Add a red cinnamon candy along the long flat side of each slice of the gumdrop to form a bell.

CUTOUTS:
Use your fingers or a rolling pin to flatten a gumdrop to about 1/8-inch thickness. Cut out small shapes using a knife or hors d'oeuvres cutters.

HOLLY LEAVES:
Arrange slices of small green gumdrops around red cinnamon candies to create holly and berries.

NUTRITION FACTS (Decorated Christmas Balls)
Per serving: 64 kcal , 3 g fat (2 g sat. fat , 12 mg chol. , 44 mg sodium , 8 g carb. , 1 g pro.

Step aside, pumpkin pie; pumpkin custard cups are here to take your place. The classic autumn spice trio of cinnamon, nutmeg, and cardamom makes these desserts taste like a cup full of fall.

INGREDIENTS

3 - eggs, lightly beaten
1 - 15 ounce can pumpkin
1 1/2 - cups heavy cream or half-and-half
1/2 - cup packed brown sugar
1/2 - teaspoon ground cinnamon
1/4 - teaspoon ground nutmeg
1/4 - teaspoon ground ginger
1/8 - teaspoon salt
1/4 - cup all-purpose flour
1/4 - cup packed brown sugar
1/2 - teaspoon ground cardamom
2 - tablespoons butter
1/4 - cup chopped pecans, toasted 

DIRECTIONS

Preheat oven to 350 degrees F. In a large bowl combine first eight ingredients (through salt).
Place eight 6-oz. custard cups in a roasting pan. Divide pumpkin mixture among cups. Place roasting pan on oven rack. Pour enough hot water into roasting pan to reach halfway up sides of custard cups. Bake 25 minutes.

Meanwhile, in a small bowl stir together flour, 1/4 cup brown sugar, and cardamom. Using a pastry blender, cut in butter until mixture resembles fine crumbs. Stir in pecans. Sprinkle mixture over custards. Bake 15 to 20 minutes more or until a knife comes out clean.
Remove custard cups from water. Cool on wire racks 1 hour. Cover loosely and chill 2 to 24 hours before serving.
NUTRITION FACTS (Pumpkin Custards with Cardamom Crumble)

Per serving: 343 kcal , 24 g fat (13 g sat. fat , 2 g polyunsaturated fat , 8 g monounsaturated fat ), 139 mg chol. , 114 mg sodium , 30 g carb. , 2 g fiber , 22 g sugar , 5 g pro.
http://www.bhg.com/recipe/pumpkin-custards-with-cardamom

Add a taste of pumpkin to dinner tonight without making a whole pumpkin-centric main dish by scooping this warm, creamy pumpkin risotto onto your plate. We kept this dish gluten free so everyone at your table can enjoy.

INGREDIENTS
3 tablespoons unsalted butter
1 cup finely chopped onion (1 large)
1 clove garlic, minced
2 cups uncooked Arborio rice
1 cup dry white wine
1 1/2 tablespoons snipped fresh sage
2 - 2 1/2 cups water
1 3/4 cups gluten-free chicken broth
1 cup canned pumpkin
2 ounces ParmigianoReggianoc heese, finely
shredded (1/2 cup) Parmigiano-Reggiano
cheese, shaved
(optional)
Fresh sage leaves
(optional)
DIRECTIONS
NUTRITION FACTS (Gluten Free Pumpkin-Parmesan
Risotto)
In a 4-quart heavy saucepan heat butter over medium
heat until melted. Add onion and garlic; cook about 3
minutes or until tender, stirring occasionally. Add rice; cook
and stir for 2 minutes. Carefully add wine; cook and stir until
liquid is absorbed. Stir in snipped sage.
1.
Meanwhile, in a large saucepan bring the water and the
broth to boiling; reduce heat and simmer. Slowly add 1 cup
of the broth mixture to rice mixture, stirring constantly.
Continue to cook and stir over medium heat until most of
the liquid is absorbed. Add another 1 cup of the broth
mixture, stirring constantly. Continue to cook and stir until
most of the liquid is absorbed. Add enough of the remaining
broth mixture, about 1 cup at a time, cooking and stirring
just until rice is tender but firm and risotto is creamy.
2.
Stir in pumpkin and the 1/2 cup shredded cheese. Cook
about 1 minute or until heated through, stirring occasionally.
If desired, top each serving with shaved cheese and sage

Cinnamon rolls aren't just for breakfast. These homemade cinnamon roll https://sendameal.com/desserts are inspired by the go-to breakfast bread and just as rich. These ready-for-icing sweets—including cinnamon bars and cinnamon roll cupcakes—are sure to be a hit.

INGREDIENTS

Nonstick cooking spray
1 - cup caramel apple dip
1/2 - cup finely chopped Granny Smith apple
1 - 12.4 ounce package (8) refrigerated cinnamon rolls with icing
32 - 4-inch lollipop sticks or wooden pop sticks*

DIRECTIONS

Preheat oven to 350 degrees F. Coat 1 3/4-inch muffin cups with nonstick cooking spray.

In a small bowl combine caramel dip and apple. Spoon a rounded teaspoon caramel mixture into each muffin cup.

Separate dough into 8 rolls (set icing aside). Cut rolls into quarters. Place one piece of dough on top of caramel mixture in each muffin cup. Bake 10 minutes or until golden brown. Cool in pan 3 to 5 minutes. Use a table knife or thin metal spatula to remove from pan and place onto parchment paper (spoon any caramel left in pan over baked bites). Insert a lollipop stick into each bite. Drizzle with icing. Serve warm.

FROM THE TEST KITCHEN

PRESENTATION IDEA
To serve pops standing upright in a jar filled with dry beans or candies, wooden pop sticks will work better to hold the cinnamon roll bites without spinning.

Nutrition Facts (Caramel Apple Cinnamon Roll Bites)
Per serving: 71 kcal cal., 3 g fat (1 g sat. fat, 0 g polyunsaturated fat, 0 g monounsatured fat), 1 mg chol., 104 mg sodium, 11 g carb., 0 g fiber, 7 g sugar, 1 g pro. Percent Daily Values are based on a 2,000 calorie diet

Corn tortillas get the fall treatment in this sweet taco-pie mashup. A smooth caramel drizzle takes the apple dessert to the next level.

INGREDIENTS

1 - cup granulated sugar
4 - teaspoons ground cinnamon or apple pie spice
Vegetable oil for deep-frying
1 - 12.6 ounce package street taco corn tortillas (24 4-inch tortillas)
3 - tablespoons butter
4 - medium Granny Smith apples, peeled, cored, and sliced
2 - tablespoons packed brown sugar
5 - tablespoons water
1 - tablespoon cornstarch
Frozen whipped dessert topping, thawed
Caramel ice cream topping (optional)

DIRECTIONS

In a small bowl combine 3/4 cup granulated sugar and 3 teaspoons cinnamon; set aside.
In a heavy large saucepan or deep-fat fryer, heat about 1 1/2 inches of oil to 375 degrees F over medium heat. Use a deep-frying thermometer to monitor temperature.

Using tongs, place one tortilla in the oil for 5 seconds. Turn it over and hold in a curved shape with the tongs for 1 minute or until crisp and browned. Immediately remove from the oil, letting any excess drip off, and dip in the cinnamon-sugar to coat. Repeat with remaining tortillas and cinnamon-sugar.

In a large saucepan heat butter and remaining 1 teaspoon cinnamon over medium heat. Stir in apples, remaining 1/4 cup granulated sugar, the brown sugar, and 3 tablespoons water. Cover and cook, stirring occasionally, for 12 minutes or until softened. In a small bowl combine cornstarch and remaining 2 tablespoons water. Slowly drizzle into hot apple mixture while stirring and continue to cook until apples are tender and filling is thickened. Continue to simmer 2 minutes more. Remove from heat and let cool slightly.

Spoon filling into prepared shells and serve immediately. If desired, top with whipped topping and caramel topping, if desired.

FROM THE TEST KITCHEN

If you don't have a frying thermometer, use a little scrap of tortilla to put in the oil and make sure it's at the correct temperature.
Nutrition Facts (Apple Pie Tacos)

Per serving: 145 kcal cal., 7 g fat (2 g sat. fat, 3 g polyunsaturated fat, 1 g monounsatured fat), 4 mg chol., 16 mg sodium, 21 g carb., 2 g fiber, 13 g sugar, 1 g pro. Percent Daily Values are based on a 2,000 calorie diet

Chill out come dessert time. These no-bake dessert recipes free up the oven for other baking or let you avoid the oven completely and keep the house cool in toasty summer months. These no-bake desserts, including ice cream floats and dessert dips, are a perfect ending to your meal.

INGREDIENTS

1 - recipe Banana Ice Cream
2 - cups crisp rice cereal
1 - tablespoon unsweetened cocoa powder
2 - tablespoons coconut oil, melted
2 - tablespoons honey
Topper(s), such as berries, sliced peaches, and/or chopped nuts

DIRECTIONS

Prepare Banana Ice Cream. Place in freezer until needed.
For crust, line a 12-inch pizza pan with parchment paper. In a medium bowl stir together cereal and cocoa powder. Stir in oil and honey. Spread into a 10-inch circle in prepared pan. Freeze 5 to 10 minutes or until firm.

If necessary, let ice cream stand at room temperature just until soft enough to spread. Spread ice cream over crust to within 1 inch of the edges; add topper(s). Freeze 20 to 30 minutes or until ice cream is nearly firm.
Banana Ice Cream

INGREDIENTS

4 - medium bananas, peeled, sliced, and frozen
1/4 - cup refrigerated unsweetened coconut milk
2 - teaspoons vanilla

DIRECTIONS

 In a food processor combine all of the ingredients.* Cover and process until smooth. Serve immediately for a soft-serve ice cream, or freeze at least 4 hours for a scoopable ice cream. Store in freezer up to 1 week.
FROM THE TEST KITCHEN

*
It's best to use the bananas directly from the freezer without letting them thaw.
STRAWBERRY-RASPBERRY ICE CREAM

Prepare as directed, except add 1/2 cup each strawberries and raspberries and reduce coconut milk to 2 Tbsp. Makes 8 (1/2-cup) servings.

Per Serving: 63 calories, 1 g protein, 15 g carbohydrate, 0 g total fat (0 g sat. fat), 0 mg cholesterol, 2 g fiber, 8 g total sugar, 1% Vitamin A, 14% Vitamin C, 1 mg sodium, 1% calcium, 1% iron

PEANUT BUTTER ICE CREAM

Prepare as directed, except add 1/4 cup peanut butter or other nut butter and reduce coconut milk to 2 Tbsp. Makes 6 (1/2-cup) servings.
Per Serving: 139 calories, 3 g protein, 21 g carbohydrate, 6 g total fat (1 g sat. fat), 0 mg cholesterol, 3 g fiber, 11 g total sugar, 1% Vitamin A, 8% Vitamin C, 47 mg sodium, 1% calcium, 2% iron

CHOCOLATE ICE CREAM
Prepare as directed, except add 2 Tbsp. unsweetened cocoa powder and reduce coconut milk to 2 Tbsp. Makes 6 (1/2-cup) servings.
Per Serving: 79 calories, 1 g protein, 19 g carbohydrate, 1 g total fat (0 g sat. fat), 0 mg cholesterol, 3 g fiber, 10 g total sugar, 1% Vitamin A, 8% Vitamin C, 2 mg sodium, 1% calcium, 3% iron

Nutrition Facts (Dessert Pizza with Banana Ice Cream)
Per serving: 111 kcal cal., 4 g fat (2 g sat. fat, 1 g polyunsaturated fat, 1 g monounsatured fat), 0 mg chol., 27 mg sodium, 17 g carb., 2 g fiber, 9 g sugar, 2 g pro. Percent Daily Values are based on a

2,000 calorie diet
Nutrition Facts (Banana Ice Cream)
Per serving: 76 kcal cal., 0 g fat ( 0 g sat. fat, 0 g polyunsaturated fat, 0 g monounsatured fat), 0 mg chol., 3 mg sodium, 18 g carb., 2 g fiber, 10 g sugar, 1 g pro. Percent Daily Values are based on a 2,000 calorie diet

Fit family meals into your busy summer schedule with our best time-saving, no-cook recipes. Try our fresh, quick, and oh-so-tasty meal plans that are perfect for summer.

INGREDIENTS

1/2 - cup finely crushed graham crackers
2 - tablespoons butter, melted
1 - envelope unflavored gelatin
3/4 - cup fat-free milk
2 - 8 ounce packages reduced-fat cream cheese (Neufchatel), softened
1 - 8 ounce package fat-free cream cheese, softened
1 - 8 ounce carton fat-free sour cream
1/3 - cup sugar
2 - teaspoons vanilla
4 - ounces dark chocolate, melted and cooled

Fresh blackberries and/or raspberries (optional)
DIRECTIONS

For crust, in a medium bowl stir together finely crushed graham crackers and melted butter until crumbs are moistened. Press mixture evenly onto bottom of an 8-inch springform pan (mixture may not completely cover bottom). Cover and chill while preparing filling.

For filling, in a small saucepan sprinkle gelatin over milk; let stand for 5 minutes. Heat and stir over low heat just until gelatin is dissolved. Remove from heat. Cool for 15 minutes.

In a large bowl beat cream cheese with an electric mixer on medium speed until smooth. Beat in sour cream, sugar, and vanilla until well mixed; gradually beat in gelatin mixture. Divide mixture in half. Gradually stir melted chocolate into half of the mixture.

Spoon half of the chocolate mixture over chilled crust in pan; spread evenly. Carefully spoon half of the white mixture in small mounds over chocolate mixture. Using a narrow, thin-bladed metal spatula or a table knife, swirl chocolate and white mixtures. Top with the remaining chocolate mixture, spreading evenly; spoon the remaining white mixture in small mounds over chocolate mixture and swirl again. Cover and chill about 6 hours or until set.

To serve, using a small sharp knife, loosen cheesecake from sides of springform pan; remove sides of pan. Cut cheesecake into wedges. If desired, garnish with blackberries and/or raspberries.
FROM THE TEST KITCHEN

Prepare as directed through Step 4, except cover and chill for up to 24 hours. Serve as directed in Step 5.
To make this recipe gluten-free, use gluten-free graham crackers.

Staying healthy doesn't have to mean skipping out on sweets. Enjoy all your favorite indulgences -- crispy apricot balls, creamy lime cheesecake bars, sweet frozen treats, and more -- all for 10 grams of sugar or less. Taking advantage of naturally sweet ingredients means less added sugar in your diet while still enjoying dessert with your meals.

INGREDIENTS

12 - squares low-fat honey graham crackers, finely crushed (1 cup)
1/4 - cup butter, melted
1 - teaspoon sugar
1 - 0.3 ounce package sugar-free low-calorie lime-flavored gelatin
3/4 - cup boiling water
1 1/2 - cups low-fat or fat-free cottage cheese
1 - 8 ounce container reduced-fat cream cheese (Neufchatel) or fat-free cream cheese, cut up and softened
1 - 8 ounce container frozen light or fat-free whipped dessert topping, thawed
Key limes or limes, cut in wedges (optional)

DIRECTIONS

In small bowl combine graham crackers, butter, and sugar. Press crumb mixture in the bottom of a 2-quart square baking dish. Refrigerate while preparing filling.

In large bowl combine gelatin and water. Stir until gelatin is dissolved. Set aside.

In blender or food processor combine cottage cheese and cream cheese. Cover and blend or process until smooth, stopping several times to scrape down sides. Whisk 1/2 cup of the cottage cheese mixture into the gelatin mixture. Whisk in remaining cottage cheese mixture until smooth. Fold in whipped dessert topping. Spoon filling over chilled crumb mixture.

Cover and chill 8 to 24 hours or until filling is firm. To serve, cut in squares. Top with lime wedges.

FROM THE TEST KITCHEN
FOR A 3-QUART DISH:
Prepare as above, except increase to 18 squares graham crackers (1 1/2 cups crumbs), 6 Tbsp. butter, and 1 1/2 tsp. sugar for the crust. Makes 12 servings.
Nutrition Facts (Key Lime Cheesecake Bars)
Per serving: 248 kcal cal., 15 g fat (10 g sat. fat, 0 g polyunsaturated fat, 3 g monounsatured fat), 37 mg chol., 334 mg sodium, 21 g carb., 1 g fiber, 8 g sugar, 7 g pro. Percent Daily Values are based on a 2,000 calorie diet

Satisfy your sweet tooth with festive St. Patrick's Day desserts, including cute shamrock cookies, Irish creme cheesecake, and colorful rainbow cupcakes. Whether green, minty, or infused with lime, each of these St. Patrick's Day food ideas guarantees a lucky day.

Ingredients

2 - boxes white cake mix
14 - cups white frosting
Red, orange, yellow, green, blue, and purple gel food coloring
3 - 4 - cups gold candy-coated chocolate balls, such as Sixlets

Directions
Bake cake mixes according to package directions using four 8- or 9-inch round baking pans. Cool completely.
Meanwhile, divide frosting into 7 bowls (2 cups frosting per bowl). Tint each bowl a different color, leaving one bowl white. Transfer each color frosting (except white) to quart/size resealable plastic bags.

Trim cake tops, if desired. Cut a circle out of two of the cake layers, leaving about a 2-inch border.
To assemble, place a whole cake layer on cake board or cake stand set on a turn table. Spread with a thin layer of white frosting. Repeat with the two cake layer rings. Fill the cake with the gold candy-coated chocolate balls. Top with remaining whole cake layer.

Spread a thin coat of white frosting around entire cake. Chill 30 minutes. Snip the corner of each bag of frosting making about a 1/2-inch opening. Pipe a 1-inch thick line of colored frosting around the outside of the cake making rings. Repeat with remaining colors, alternating as desired, layer one after another like horizontal stripes. Using a bench scraper or plastic ruler, smooth the frosting in 1 sideways motion white carefully spinning the turn table. Pipe 1-inch thick rings on top of the cake, alternating colors as desired, creating a "bulls-eye". Hold the bench scraper halfway across the top of the cake and spin the turn table while smoothing the frosting.

Cereal goes way beyond a meal in the mornng. The food with creative uses that play up its crunch and texture. Whether you prefer a sweet cake topped with chocolate puff cereal or savory fried chicken rolled in crushed cornflakes.

Ingredients

1 1/4 - cups all-purpose flour
1/4 - teaspoon salt
1/3 - cup shortening
4 - 5 - tablespoons cold water
1 - cup packed brown sugar
1/2 - cup all-purpose flour
1/2 - cup quick rolled oats
1/2 - cup butter or margarine
1/2 - cup sugar
3 - tablespoons all-purpose flour
1 - teaspoon ground cinnamon
1/8 - teaspoon salt
6 - cups thinly sliced peeled cooking apples
1/2 - cup chopped pecans
1/4 - cup caramel ice cream topping

Directions
For the pastry, in a bowl stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of water over part of the flour mixture, tossing with a fork until all dough is moistened. Prepare using 1 tablespoon of water at a time, until flour mixture is moistened. Form dough into a ball; set aside.
For the crumb topping, stir together brown sugar, 1/2 cup all-purpose flour, and oats. Using a pastry blender, cut in butter or margarine until the topping mixture resembles coarse crumbs. Set aside.

On a lightly floured surface, roll out dough to a 12-inch circle. Transfer pastry to a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim; crimp edge as desired.

In a large mixing bowl stir together sugar, 3 tablespoons flour cinnamon, and salt. Add apple slices and gently toss until coated. Transfer apple mixture to the pastry-lined pie plate. Sprinkle crumb topping over apple mixture.

To prevent over browning, cover edge of pie with foil. Bake in a 375 degree F oven for 25 minutes. Remove foil. Bake for 25 to 30 minutes more or until top is golden. Remove from oven; sprinkle pie with pecans, then drizzle with caramel topping. Cool on a wire rack. Makes 8 servings.

Nutrition Facts (Caramel Apple Pie)
Per serving: 554 kcal cal., 25 g fat (10 g sat. fat, 31 mg chol., 260 mg sodium, 81 g carb., 3 g fiber, 5 g pro. Percent Daily Values are based on a 2,000 calorie diet

Rich and luxurious, dark and intoxicating, chocolate adds decadent flavor to delicious desserts. We've compiled our favorite chocolate desserts for you to try. These desserts—including cakes and mousse, cookies and tarts—are sure to be a hit.

Ingredients

Unsweetened cocoa powder
1 - cup all-purpose flour
1 - cup sugar
3/4 - cup unsweetened cocoa powder
1 - teaspoon baking soda
1/2 - teaspoon baking powder
1/2 - teaspoon salt
2 - eggs
3/4- cup water
3/4 - cup buttermilk or sour milk*
1/3 - cup vegetable oil
8 - slices bacon, crisp-cooked and crumbled
1/2 - cup chocolate-hazelnut spread, warmed
1/3 - cup chopped toasted hazelnuts
1 - recipe Ganache

Directions
Preheat oven to 350 degrees F. Grease two 8-inch round cake pans and dust with cocoa powder; set aside. In a large bowl stir together the next six ingredients (through salt). Whisk together eggs, water, buttermilk, and oil. Add egg mixture to flour mixture all at once; whisk until smooth. Stir in half of the bacon. Pour batter into pans (batter will be thin). Bake about 30 minutes or until a toothpick comes out clean. Cool cake layers in pans for 10 minutes. Remove layers from pans; cool on wire racks.

For filling, in a bowl combine chocolate-hazelnut spread, the remaining bacon, and the hazelnuts.

Place one cake layer on a platter. Spread with filling. Add remaining cake layer. Spread top with Ganache, allowing it to drip down sides of cake. If desired, top with additional crumbled, cooked bacon and chopped toasted hazelnuts.
From the Test Kitchen
*TIP

To make 3/4 cup sour milk, place 2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 3/4 cup; stir. Let stand 5 minutes before using.

Ganache
Ingredients
1/2 - cup heavy cream
6 - ounces semisweet chocolate pieces
Directions
 In a small saucepan heat heavy cream just until simmering. Pour over chocolate pieces (do not stir). Let stand 5 minutes. Stir until smooth. Cool for 15 minutes or until desired consistency.

Nutrition Facts (Chocolate-Hazelnut Bacon Layer Cake)

Per serving: 301 kcal cal., 18 g fat (6 g sat. fat, 4 g polyunsaturated fat, 5 g monounsatured fat), 39 mg chol., 262 mg sodium, 34 g carb., 3 g fiber, 24 g sugar, 6 g pro. Percent Daily Values are based on a 2,000 calorie diet

Bigger is better in the case of these brownies! Re-create these delectable brownie recipes at home for an over-the-top chocolatey dessert that will not disappoint.

2 c. sugar
4 eggs
1 c. butter, melted (or 1 c. applesauce, for lighter brownies)
6 T. cocoa
2 c. flour
2 tsp vanilla
20 miniature peanut butter cup candies, quartered
1/2 c. butter, softened
1/2 c. creamy peanut butter
1 tsp. vanilla
2 1/2 Tbsp milk
2 c. powdered sugar
Instructions
1. Preheat the oven to 350°.
2. Cream together butter and sugar in a stand mixer or electric hand mixer. Add eggs one at a
time.
3. Add vanilla and cocoa. Mix together until combined.
4. Add flour one cup at a time and mix until combined. Stir in the peanut butter cup pieces with a
wooden spoon.
5. Pour batter in a greased 9x13 pan and bake 30­35 minutes.
6. Cream butter and peanut butter together with a hand mixer until nice and smooth.
7. Add vanilla and 2 Tbsp milk; combine well.
8. Add powdered sugar 1/2 a cup at a time until all mixed in. Add remaining 1/2 Tbsp milk and
combine well.
9. Frost the entire surface of cooled brownies. Cut into 24 brownies. Enjoy!

Enjoy dessert while you stick to your healthy eating plan with these healthy meals. Each of these healthy desserts has about 200 calories or less but still tastes indulgent and satisfies your sweet tooth.

ngredients

1 - 8 ounce container frozen light whipped dessert topping, thawed
1 - 10- or 12-ounce package dark chocolate pieces
1/4 - cup hot strong coffee
Strawberry halves; pineapple, apple, or kiwifruit chunks; and/or raspberries
Hot strong coffee (optional)

Directions
In a 1 1/2- or 2-quart slow cooker combine whipped topping and chocolate pieces. Cover and cook on low-heat setting for 30 to 45 minutes or until chocolate is melted, stirring once or twice during cooking (whipped topping will deflate). Whisk in 1/4 cup coffee, 1 tablespoon at a time, to reach desired consistency (fondue should be thick but pourable).

Meanwhile, for fruit kabobs, thread assorted fruit onto sixteen 6-inch wooden skewers.
To serve, keep fondue warm on warm- or low-heat setting. Serve with fruit kabobs. If fondue becomes too thick, stir in a little additional coffee.
Nutrition Facts (Dark Chocolate Fondue with Fruit Kabobs)

Per serving: 159 kcal cal., 7 g fat (5 g sat. fat, 0 g polyunsaturated fat, 2 g monounsatured fat), 1 mg chol., 4 mg sodium, 21 g carb., 3 g fiber, 15 g sugar, 1 g pro. Percent Daily Values are based on a 2,000 calorie diet

Create a scrumptious dessert that pleases family and guests without adding to your dinnertime workload with one of our make-ahead dessert recipes. Our delicious make-ahead cakes, pies, and tarts will help you finish most of the preparation well before dessert time.

Ingredients

1 - recipe Chocolate Crumb Crust
1 - cup sugar
1 - 5 ounce can (2/3 cup) evaporated milk
2 - tablespoons butter
2 - ounces unsweetened chocolate, chopped
1 - teaspoon vanilla
2 - pints eggnog ice cream
2 - tablespoons dark rum (optional)
3/4 - cup sugar
1/2 - cup boiling water
1/4 - cup meringue powder*
1/3 - cup toffee bits, crushed (1 1/2 ounces)

Directions
Prepare Chocolate Crumb Crust. For fudge sauce, in a small saucepan combine the 1 cup granulated sugar, the evaporated milk, butter, and chocolate. Cook and stir over medium heat until bubbly; reduce heat. Boil gently for 4 to 5 minutes or until mixture is thickened and reduced to 11/2 cups, stirring occasionally. Remove from heat; stir in vanilla. Transfer to a medium bowl; beat with an electric mixer on medium speed until almost smooth. Cover with plastic wrap. Set aside to cool completely.

In a chilled bowl stir 1 pint of the eggnog ice cream until softened. If desired, stir in 1 tablespoon of the rum. Spread over cooled Chocolate Crumb Crust. Spoon half of the chocolate sauce in small spoonfuls over ice cream layer. Freeze about 2 hours or until nearly firm. Repeat with the remaining eggnog ice cream, rum (if desired), and the remaining fudge sauce. Return to freezer while preparing meringue.
For meringue, in a medium mixing bowl stir together the 3/4 cup sugar and the boiling water until sugar is dissolved. Cool to room temperature (about 30 minutes). Add the meringue powder. Beat with an electric mixer on low speed until combined; beat on high speed until stiff peaks form (tips stand straight). Using a wooden spoon, fold 3 tablespoons of the crushed toffee bits into the meringue. Spread meringue over pie, sealing to edge. Freeze about 6 hours or until firm.

Preheat oven to 475 degrees F. Bake for 3 to 4 minutes or just until meringue is light brown. Cover loosely with foil. Freeze for 6 to 24 hours before serving. Before serving, sprinkle with the remaining crushed toffee bits. Serve immediately.

From the Test Kitchen
* TIP:

Meringue powder is a mixture of pasteurized dried egg whites, sugar, and edible gums. Look for it in the baking aisle of your supermarket or at a specialty food store.

Chocolate Crumb Crust
Ingredients
Nonstick cooking spray
1
cup finely crushed vanilla wafers (about 30 cookies)
1/3
cup powdered sugar
3
tablespoons unsweetened cocoa powder
3
tablespoons butter
Directions
 Preheat oven to 375 degrees F. Lightly coat an 8-inch springform pan with cooking spray; set aside. In a medium bowl combine vanilla wafers, powdered sugar, and cocoa powder. Stir in melted butter. Press crumb mixture firmly into the bottom of the prepared pan. Bake for 7 to 8 minutes or until crust is firm. Cool in pan on a wire rack.

Ingredients

1 - cup butter
6 - ounces unsweetened chocolate, coarsely chopped
2 - cups sugar
4 - eggs
2 - teaspoons vanilla
1 1/3 - cups all-purpose flour
1/2 - teaspoon baking soda
1 - cup miniature semisweet chocolate pieces
Creamy Vanilla Frosting or 1 cup canned vanilla frosting

Directions
In a medium saucepan combine butter and unsweetened chocolate. Cook and stir over low heat until melted; cool slightly. Preheat oven to 350 degrees F. Line a 15x10x1-inch baking pan with foil, extending the foil over edges of pan. Grease foil; set pan aside.
Stir sugar into chocolate mixture. Add eggs, one at a time, beating with a wooden spoon after each addition just until combined. Stir in vanilla. In a small bowl stir together flour and baking soda. Add flour mixture to chocolate mixture, stirring just until combined. Stir in semisweet chocolate pieces. Pour batter into the prepared baking pan, spreading evenly.

Bake for 18 minutes. Cool in pan on a wire rack. Using the edges of the foil, lift brownies out of pan. Using a 3- to 4-inch football-shape or other cookie cutter, cut out brownies. (Or cut brownies into rectangles.)

Spoon Creamy Vanilla Frosting into a decorating bag fitted with a small round tip. Pipe frosting onto brownies to decorate. Let stand until frosting is set.

In a storage container layer brownies between sheets of waxed paper. Cover tightly and let stand at room temperature overnight.*
Tote brownies in container at room temperature.
From the Test Kitchen

SERVING SUGGESTION:

To use up the brownie scraps, coarsely crumble scraps. Layer about one-third of the scraps in a 1-quart canning jar. Pipe additional frosting over brownie layer. Repeat layering two more times. If desired, top the last layer of frosting with chocolate-flavored sprinkles. Seal jar and let stand at room temperature overnight.* Tailgate day: Tote in jar at room temperature. Use a spoon to scoop out servings.

*TIP:

For longer storage, store at room temperature for up to 3 days or freeze for up to 3 months.

Creamy Vanilla Frosting
Ingredients
1/3
cup shortening
1
teaspoon vanilla
1 1/2
cups powdered sugar
2
teaspoons milk
Milk
Directions
 In a large bowl combine shortening and vanilla. Beat with an electric mixer on medium speed for 30 seconds. Gradually beat in 3/4 cup powdered sugar. Beat in 2 teaspoons milk. Gradually beat in 3/4 cup additional powdered sugar. If necessary, beat in additional milk, 1 teaspoon at a time, to make a frosting of piping consistency.
Nutrition Facts (Fudgy Football Brownies)
Per serving: 628 kcal cal., 35 g fat (20 g sat. fat, 2 g polyunsaturated fat, 9 g monounsatured fat), 111 mg chol., 189 mg sodium, 77 g carb., 3 g fiber, 59 g sugar, 7 g pro. Percent Daily Values are based on a 2,000 calorie diet

It is simple - These very merry Christmas cookies are favorites that you'll want to save, hand down, and make again and again. Perfect with any holiday meal. We've got all the classics, including sugar cookies, Christmas spritz cookies, and spiced gingerbread. Try one of our cookie recipes to share this Christmas meal!

Ingredients

1/3 - cup butter, softened
1/3 - cup shortening
3/4 - cup sugar
1 - teaspoon baking powder
1 - egg
1 - tablespoon milk
1 - teaspoon vanilla
2 - cups all-purpose flour
Dash salt
1 - recipe Royal icing (see recipe below

Decorative sprinkles

Directions
In a large mixing bowl, beat butter and shortening with an electric mixer for 30 seconds. Add sugar, baking powder, and salt; beat until combined. Beat in egg, milk, and vanilla until combined.

Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. Cover; chill dough about 1 hour or until easy to handle.

Preheat oven to 375 degrees F. On a lightly floured surface, roll half of the dough at a time to 1/8- to 1/4-inch thickness. Using desired tree-shaped cookie cutters, cut out dough.

Place about 1 inch apart on ungreased cookie sheets. Bake for 7 to 9 minutes or until the edges are firm and bottoms are very lightly browned.

Transfer to a wire racks and let cool. Frost with Royal Icing and decorate with sprinkles.
Royal Icing

Ingredients
2 - cups sifted powdered sugar
4 - teaspoons meringue powder
1/4 - teaspoon cream of tartar
1/4 - cup warm water
1 - 2 - tablespoons warm water

Directions
 Stir together powdered sugar, meringue powder, and cream of tartar. Add the 1/4 cup warm water. Beat with an electric mixer on low speed until combined. Beat on high speed for 7 to 10 minutes until very stiff. Add the 1 to 2 tablespoons additional water, 1 teaspoon at a time, to make desired consistency.

It is simple: These very merry Christmas cookie recipes are favorites that you'll want to save, hand down, and make again and again. We've got all the classics, including sugar cookies, Christmas spritz cookies, and spiced gingerbread. Try one of our cookie recipes to share this Christmas!

Whatever the occasion, our collection of best-loved pie recipes will satisfy any sweet tooth. With classics, such as apple pie and French silk pie, and a few new twists, you're sure to find a pie recipe to share, hand down, and make again and again.

Ingredients

1 - recipe Pastry for Single-Crust Pie (see recipe below)
3/4 - cup granulated sugar
3 - tablespoons cornstarch
5 - cups fresh or frozen unsweetened red raspberries
1/4 - cup Chambord (black raspberry liqueur) or 2 tablespoons orange liqueur
1 - 3 ounce package cream cheese, softened
1/3 - cup powdered sugar
1/2 - teaspoon vanilla
Dash salt
3/4 - cup whipping cream
Fresh red raspberries (optional)

Directions
Preheat oven to 375 degrees F. Prepare Pastry for Single-Crust Pie. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a 12-inch circle. Wrap pastry circle around rolling pin; transfer to a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry.

For filling, in a large bowl, combine granulated sugar and cornstarch. Add the 5 cups raspberries and the Chambord; toss gently to coat. (If using frozen raspberries, let mixture stand about 45 minutes or until berries are partially thawed, but still icy.) Transfer filling to crust.
Cover edge of pie with foil to prevent overbrowning. Bake for 30 minutes (or 50 minutes for frozen fruit). Remove foil. Bake for 25 to 30 minutes more or until filling is bubbly almost to the center and pastry is golden brown. Cool on a wire rack.
Before serving, in a medium bowl, beat cream cheese with an electric mixer on medium speed until smooth. Beat in powdered sugar, vanilla, and salt; set aside. In a large bowl, beat whipping cream on medium speed until soft peaks form (tips curl). Fold about 1/3 cup of the whipped cream into cream cheese mixture to lighten. Fold in the remaining whipped cream.

Spread the whipped cream mixture over top of pie. If desired, sprinkle with additional fresh raspberries. Makes 8 servings.
Pastry for Single-Crust Pie

Ingredients
1 1/4 - cups all-purpose flour
1/4 - teaspoon salt
1/3 - cup shortening
4 - 5 - tablespoons cold water

Directions
 In a bowl stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of water at a time over the flour mixture, tossing with a fork until all of the dough is moistened. Form dough into a ball.

Ingredients

1/2 - cup unsalted butter, melted and cooled
1 - cup packed dark brown sugar
1 - egg
2 - teaspoons vanilla
1 - cup canned pumpkin
1 1/2 - cups all-purpose flour
1 1/2 - teaspoons ground cinnamon
1/2 - teaspoon baking powder
1/2 - teaspoon ground ginger
1/4 - teaspoon salt
1/4 - teaspoon ground allspice
1/4 - teaspoon ground nutmeg
1 1/2 - cups roasted and salted marcona almonds, coarsely chopped
Sweetened whipped cream (optional)
Maple syrup (optional)

Directions
Preheat oven to 350 degrees F. Grease a 9-inch square baking pan, line with parchment paper, and grease the paper; set pan aside.
In a medium bowl stir together butter and sugar until no lumps remain. Stir in egg and vanilla. Stir in pumpkin. Add flour, cinnamon, baking powder, ginger, salt, allspice, and nutmeg; stir until combined and no pockets of flour remain. Fold in half the almonds. Spoon into pan, spreading to edges. Top with remaining almonds.

Bake about 40 minutes or until a wooden toothpick inserted near the center comes out clean. Remove and cool in pan on a wire rack. Use parchment paper to lift uncut bars from pan. Remove from paper and cut into bars. To serve, top with sweetened whipped cream and drizzle with maple syrup, if desired.

Nutrition Facts (Pumpkin Bars with Marcona Almonds)
Per serving: 233 kcal cal., 13 g fat (4 g sat. fat, 2 g polyunsaturated fat, 6 g monounsatured fat), 27 mg chol., 63 mg sodium, 26 g carb., 3 g fiber, 14 g sugar, 5 g pro. Percent Daily Values are based on a 2,000 calorie diet

Rich and luxurious, dark and intoxicating, chocolate adds decadent flavor to delicious desserts. Our favorite chocolate desserts for your gourmet meal to try. These desserts -- including cakes and mousse, cookies and tarts -- are sure to be a hit.

Ingredients

1 - recipe Chocolate Sponge Cake or 24 ladyfingers, split
1/4 - cup brewed strong espresso
2 - tablespoons coffee liqueur (optional)
3 - ounces bittersweet chocolate, chopped
1 - 8 ounce carton mascarpone cheese
1 - cup whipping cream
1/4 - cup powdered sugar
1 - teaspoon vanilla
2 - tablespoons coffee liqueur or brewed strong espresso
Bittersweet or semisweet chocolate, melted (optional)
Chocolate-covered coffee beans, whole or chopped (optional)

Directions
If using, prepare Chocolate Sponge Cake. Cut cooled cake in half crosswise. Line a 2-quart baking dish with one of the cake portions, cutting to fit as necessary. (Or layer half of the ladyfingers in a 2-quart baking dish, cutting to fit as necessary.) Drizzle with 2 tablespoons of the espresso and, if desired, 1 tablespoon of the liqueur.

In a small microwave-safe bowl microwave 3 ounces chopped chocolate on 50 percent power (medium) about 1 minute or until melted and smooth, stirring after every 15 seconds; cool.

In a large mixing bowl beat mascarpone cheese, whipping cream, powdered sugar, and vanilla with an electric mixer on medium speed until soft peaks form (tips curl). Beat in 2 tablespoons liqueur and cooled chocolate just until combined.

Spoon half of the mascarpone mixture over cake or ladyfingers in baking dish, spreading evenly. Top with the remaining cake portion or ladyfingers, cutting to fit as necessary. Drizzle with the remaining 2 tablespoons espresso and, if desired, the remaining 1 tablespoon liqueur. Top with the remaining mascarpone mixture, spreading evenly.

Cover and chill for 6 to 24 hours. If desired, garnish with melted chocolate and coffee beans.
Chocolate Sponge Cake

Ingredients
3 - eggs
1 - cup all-purpose flour
1/3 - cup unsweetened cocoa powder
1 1/2 - teaspoons baking powder
1/2 - teaspoon salt
1 1/2 - cups granulated sugar
1 - cup milk
1/4 - cup butter
1 - teaspoon vanilla
Powdered sugar

Directions
 Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease a 15x10x1-inch baking pan. Line bottom of pan with parchment or waxed paper. Grease and flour paper and sides of pan; set pan aside. In a small bowl stir together flour, cocoa powder, baking powder, and salt; set aside.

 Preheat oven to 350 degrees F. In a medium mixing bowl beat eggs with an electric mixer on high speed about 4 minutes or until thick and lemon-color. Gradually add granulated sugar, beating on medium speed for 4 to 5 minutes or until light and fluffy. Add flour mixture; beat on low to medium speed just until combined. In a small saucepan heat and stir milk and butter until butter is melted. Add butter mixture and vanilla to egg mixture, beating until combined. Pour batter into the prepared baking pan, spreading evenly.

 Bake for 15 to 20 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Immediately loosen sides of cake from pan and turn cake out onto a clean kitchen towel sprinkled with powdered sugar. Carefully remove paper. Cool cake completely.

Nutrition Facts (Chocolate-Espresso Tiramisu)
Per serving: 412 kcal cal., 25 g fat (14 g sat. fat, 1 g polyunsaturated fat, 5 g monounsatured fat), 110 mg chol., 224 mg sodium, 45 g carb., 2 g fiber, 33 g sugar, 6 g pro. Percent Daily Values are based on a 2,000 calorie diet

Incorporate the cozy flavors of fall meals into your favorite pies, tarts, muffins, and scones with these seasonal baking ideas. Studded with fresh ingredients like apple, pear, pumpkin, and squash, these tasty treats are both sweet and savory.

Ingredients

CAKE

Nonstick cooking spray
1 3/4 - cups all-purpose flour
2 - teaspoons Pumpkin Pie Spice
1 - teaspoon baking powder
1/2 - teaspoon baking soda
1/2 - teaspoon salt
2 - large eggs
1 1/4 - cups granulated sugar
1/2 - cup unsalted butter, melted
1/2 - cup buttermilk
2 - teaspoons vanilla
1 - cup canned pumpkin
3 - ounces dark chocolate, melted
2 - tablespoons unsweetened cocoa powder
1 1/2 - cups powdered sugar
1 - teaspoon finely shredded orange peel
2 - 3 - tablespoons milk or orange juice

Directions
Preheat oven to 350 degrees F. Coat a 9x5-inch loaf pan with nonstick cooking spray. Line bottom of pan with parchment paper and coat the parchment paper with nonstick cooking spray; set aside.

In a large bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt; set aside.
In a medium bowl whisk together eggs and sugar. Add melted butter, buttermilk, and vanilla. Whisk until combined. Fold in pumpkin.
Add the wet ingredients all at once to the dry ingredients and whisk just until no lumps remain.
Divide batter in half. Add the melted chocolate and cocoa powder to half of the batter; stir to combine.

Add the two batters to the loaf pan, alternating between pumpkin and chocolate. Using a table knife, swirl through the batter. Bake for 55 to 65 minutes until a toothpick inserted near the center comes out clean. Remove and cool in pan for 20 minutes. Remove and cool completely on a wire rack.

In a small bowl stir together the powdered sugar, half of the orange peel, and enough of the orange juice to make of drizzling consistency. Spoon over cooled loaf. Top with remaining orange peel.

Nutrition Facts (Dark Chocolate and Pumpkin Swirl Cake)

Per serving: 341 kcal cal., 12 g fat (7 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 53 mg chol., 216 mg sodium, 57 g carb., 2 g fiber, 40 g sugar, 4 g pro. Percent Daily Values are based on a 2,000 calorie diet

Try a new take on nachos! These insanely delicious nachos meals are the best loaded.

Ingredients

1/4 - cup sugar
1/4 - teaspoon ground cinnamon
8 - 6 inches flour tortillas
1/4 - cup butter (no substitutes), melted
1 - cup semisweet chocolate pieces
2 - teaspoons shortening

Directions
Combine sugar and cinnamon in a small bowl. Brush one side of each tortilla with melted butter; sprinkle with sugar mixture. Cut each tortilla into eight wedges. Arrange half of the wedges in a single layer on a 15x10x1-inch baking pan. Bake in a 350 degree F oven for 10 to 12 minutes or until edges are lightly browned (wedges will crisp upon standing).

Meanwhile, melt chocolate pieces and shortening in a small saucepan. Remove wedges from oven. Spread in an even layer on a serving platter; cool slightly. Drizzle with half of the melted chocolate mixture.

Arrange remaining wedges in a single layer on the same 15x10x1-inch baking pan. Bake as directed above. Spread in an even layer on a second serving platter; cool slightly. Drizzle with remaining melted chocolate mixture. Serve warm or cool. Makes 64 wedges.
Nutrition Facts (Chocolate Nachos)

Per serving: 33 kcal cal., 2 g fat (1 g sat. fat, 2 mg chol., 22 mg sodium, 4 g carb., 0 g fiber, 0 g pro. Percent Daily Values are based on a 2,000 calorie diet

Slab pie is much like regular pie, only bigger and better. Two sheets of frozen meals puff pastry form the perfect crust-to-filling ratio, while sweet cooking apples and tart cranberries fill the pie with a fruity layer of goodness. Finish the fall treat with a drizzle of homemade icing.

Ingredients

2 1/2 - pounds cooking apples, peeled, cored, and thinly sliced (about 7 cups)
2/3 - cup granulated sugar
2/3 - cup dried cranberries
1/4 - cup all-purpose flour
1/2 - teaspoon ground cinnamon
1 - 17.3 ounce package (2 sheets) frozen puff pastry, thawed
Milk
Coarse sugar
1 - cup powdered sugar
1/2 - teaspoon vanilla
Dash salt
4 - teaspoons milk

Directions
Preheat oven to 375 degrees F. Lightly grease a 15x10x1-inch baking pan; set aside. For filling, in a large bowl stir together apples, granulated sugar, dried cranberries, flour, and cinnamon; set aside. On a lightly floured surface, unfold one sheet of pastry. Roll pastry into a 15x10-inch rectangle. Transfer to the prepared baking pan. Spread filling over pastry to within 1 inch of the outside edge.
Unfold the remaining sheet of pastry; roll into a 16x11-inch rectangle. Place pastry on top of filling. Moisten edge of bottom pastry with milk. Fold bottom pastry over top pastry; gently press edges to seal. Using a sharp knife, cut slits in pastry. Brush top lightly with milk and sprinkle with coarse sugar. Bake for 50 to 55 minutes or until filling is bubbly and pastry is puffed and golden. If necessary to prevent overbrowning, cover tart loosely with foil for the last 10 to 15 minutes of baking.
For icing, in a small bowl stir together powdered sugar, vanilla, and salt. Stir in enough of the 4 to 5 teaspoons milk to reach drizzling consistency. Drizzle icing over warm tart. Cool completely on a wire rack. Cut into bars.

Nutrition Facts (Easy Apple-Cranberry Slab Pie)
Per serving: 346 kcal cal., 13 g fat (0 g sat. fat, 1 g polyunsaturated fat, 2 g monounsatured fat), 0 mg chol., 168 mg sodium, 57 g carb., 3 g fiber, 36 g sugar, 2 g pro. Percent Daily Values are based on a 2,000 calorie diet

Ingredients

1/2 - cup finely crushed graham crackers
2 - tablespoons butter, melted
1 - envelope unflavored gelatin
3/4 - cup fat-free milk
2 - 8 ounce packages reduced-fat cream cheese (Neufchatel), softened
1 - 8 ounce package fat-free cream cheese, softened
1 - 8 ounce carton fat-free sour cream
1/3 - cup sugar
2 - teaspoons vanilla
4 - ounces dark chocolate, melted and cooled
Fresh blackberries and/or raspberries (optional)

Directions
For crust, in a medium bowl stir together finely crushed graham crackers and melted butter until crumbs are moistened. Press mixture evenly onto bottom of an 8-inch springform pan (mixture may not completely cover bottom). Cover and chill while preparing filling.
For filling, in a small saucepan sprinkle gelatin over milk; let stand for 5 minutes. Heat and stir over low heat just until gelatin is dissolved. Remove from heat. Cool for 15 minutes.
In a large bowl beat cream cheese with an electric mixer on medium speed until smooth. Beat in sour cream, sugar, and vanilla until well mixed; gradually beat in gelatin mixture. Divide mixture in half. Gradually stir melted chocolate into half of the mixture.
Spoon half of the chocolate mixture over chilled crust in pan; spread evenly. Carefully spoon half of the white mixture in small mounds over chocolate mixture. Using a narrow, thin-bladed metal spatula or a table knife, swirl chocolate and white mixtures. Top with the remaining chocolate mixture, spreading evenly; spoon the remaining white mixture in small mounds over chocolate mixture and swirl again. Cover and chill about 6 hours or until set.
To serve, using a small sharp knife, loosen cheesecake from sides of springform pan; remove sides of pan. Cut cheesecake into wedges. If desired, garnish with blackberries and/or raspberries.
From the Test Kitchen
Prepare as directed through Step 4, except cover and chill for up to 24 hours. Serve as directed in Step 5.

To make this recipe gluten-free, use gluten-free graham crackers.

Icon: vegetarian

Nutrition Facts (No-Bake Chocolate-Swirl Cheesecake )
Per serving: 184 kcal cal., 11 g fat (6 g sat. fat, 0 g polyunsaturated fat, 3 g monounsatured fat), 28 mg chol., 259 mg sodium, 15 g carb., 1 g fiber, 10 g sugar, 8 g pro. Percent Daily Values are based on a 2,000 calorie diet

Ingredients

1 - quart vanilla ice cream
1 - cup half-and-half or whole milk
1 - vanilla bean, halved lengthwise
4 -  purchased meringue cookies (optional)
Directions
In blender combine ice cream and half-and-half. With knife tip, scrape vanilla bean seeds into blender. Blend until smooth. Divide among four glasses; top with meringue cookies, if desired. Makes 4 (1 1/4 cup) servings.
Nutrition Facts (Purist: Vanilla Bean Shake)
Per serving: 409 kcal cal., 23 g fat (14 g sat. fat, 1 g polyunsaturated fat, 6 g monounsatured fat), 86 mg chol., 145 mg sodium, 44 g carb., 2 g fiber, 38 g sugar, 7 g pro. Percent Daily Values are based on a 2,000 calorie diet

It's so easy to customize this tasty dessert. Whether you like apples, pears, peaches or cherries  – the options are endless! Just grab your favorite fresh or frozen fruit for a quick and juicy no-fuss crisp. Cinnamon and brown sugar add a touch of warm flavor in the crunchy oat topping.

Ingredients

5 - cups sliced peeled cooking apples, pears, peaches, or apricots, or frozen unsweetened peach slices
2 - tablespoons granulated sugar
1/2 - cup regular rolled oats
1/2 - cup packed brown sugar
1/4 - cup all-purpose flour
1/4 - teaspoon ground nutmeg, ginger, or cinnamon
1/4 - cup butter
1/4 - cup chopped nuts
or flaked coconut
Vanilla ice cream (optional)

Directions
Preheat oven to 375 degrees F. If fruit is frozen, thaw but do not drain. Place fruit in a 2-quart square baking dish. Stir in the granulated sugar.
For topping, in a medium bowl stir together oats, brown sugar, flour, and nutmeg. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in the nuts. Sprinkle topping over fruit.
Bake for 30 to 35 minutes (40 minutes for thawed frozen fruit) or until fruit is tender and topping is golden. If desired, serve warm with ice cream.
From the Test Kitchen
BLUEBERRY CRISP:

Prepare as above, except substitute 5 cups fresh or frozen blueberries for the sliced fruit. Use 4 tablespoons granulated sugar and add 3 tablespoons all-purpose flour to the berry mixture.

CHERRY CRISP:

Prepare as above, except substitute 5 cups fresh or frozen unsweetened pitted tart red cherries for the sliced fruit. Increase granulated sugar to 1/2 cup and add 3 tablespoons all-purpose flour to the cherry mixture.

RHUBARB CRISP:

Prepare as above, except substitute 5 cups fresh or frozen unsweetened sliced rhubarb for the fruit. Increase granulated sugar to 3/4 cup and add 3 tablespoons all-purpose flour to the rhubarb mixture.

Nutrition Facts (Fruit Crisp)
Per serving: 319 kcal cal., 13 g fat (6 g sat. fat, 3 g polyunsaturated fat, 3 g monounsatured fat), 22 mg chol., 92 mg sodium, 53 g carb., 5 g fiber, 21 g sugar, 3 g pro. Percent Daily Values are based on a 2,000 calorie diet

A light orange glaze is the icing on the cake....literally. Flaky homemade pastry surrounds a layer of thinly sliced pears. Bold five-spice powder gives the filling just enough punch. You won't be able to resist these bars after a chef prepared meal.

Ingredients

3 - cups all-purpose flour
2 - tablespoons sugar
1/2 - teaspoon salt
1/2 - cup shortening
1/2 - cup cold butter
Water
2 - egg yolks, beaten
1/3 - cup milk
6 - cups peeled, cored, and thinly sliced ripe pears (about 2 1/4 pounds)
1 - cup sugar
1 - cup crushed cornflakes
1 - teaspoon five-spice powder
1 - egg white, beaten
1 - 
recipe Orange Icing
Directions
For pastry, in a large bowl combine flour, the 2 tablespoons sugar, and the salt. Using a pastry blender, cut in shortening and butter until pieces are pea size.
In a small bowl whisk together egg yolks and milk. Gradually stir egg yolk mixture into flour mixture, tossing with a fork to moisten. Sprinkle 1 to 2 tablespoons water over the mixture, gently tossing until all of the mixture is moistened. Gather mixture into a ball, kneading gently until it holds together. Divide pastry into two portions, making one portion slightly larger than the other. Wrap and chill until needed.
For filling, in an extra-large bowl combine pears, the 1 cup sugar, the cornflakes, and the 1 teaspoon five-spice powder. Set aside.
Preheat oven to 350 degrees F. On a lightly floured surface, use your hands to pat the larger portion of pastry into the bottom of a 15x10x1-inch baking pan. Spoon filling evenly into pastry-lined pan.
Roll the remaining pastry portion between two sheets of parchment or waxed paper to a 15x10-inch rectangle. Carefully peel off top sheet of paper. Invert rectangle, pastry side down, over the filling. Carefully peel off remaining paper. Using damp fingers, press edges of the two rectangles together. Cut a few slits in the top pastry; brush lightly with egg white.
Bake in the preheated oven for 45 to 50 minutes or until pastry is golden, fruit is tender, and filling is bubbly. Cool completely in pan on a wire rack.
Drizzle with Orange Icing. Let stand until icing is set. Cut into bars.
Orange Icing
Ingredients
1 1/2
cups powdered sugar
1 1/2
teaspoons finely shredded orange peel
2
tablespoons orange juice
Directions
 In a medium bowl combine powdered sugar, orange peel, and enough orange juice to make icing a drizzling consistency.
Nutrition Facts (Five-Spice Pear Pie Bars)
Per serving: 179 kcal cal., 6 g fat (3 g sat. fat, 1 g polyunsaturated fat, 2 g monounsatured fat), 21 mg chol., 81 mg sodium, 29 g carb., 1 g fiber, 16 g sugar, 2 g pro. Percent Daily Values are based on a 2,000 calorie diet

Add just seven simple ingredients to an ice cream maker and use all the patience you can muster to wait for it to freeze. Then enjoy this indulgent homemade ice cream recipe by the bowlful.

Ingredients

2 - 12 ounce cans evaporated milk
1 - cup unsweetened coconut milk
1 - cup sugar
2 - cups whipping cream
1 - tablespoon lemon juice or lime juice
1 - tablespoon vanilla
1 2/3 - cups coconut, toasted

Directions
In a large bowl combine evaporated milk, coconut milk, and sugar. Stir until sugar dissolves. Stir in whipping cream, lemon juice, and vanilla. Stir in 1/3 cups of the toasted coconut.
Freeze in a 2-quart ice cream freezer according to manufacturer's directions. If desired, ripen ice cream (see tips).
To serve, spoon ice cream into serving dishes; sprinkle with remaining 1/3 cup toasted coconut.
From the Test Kitchen
HOW TO RIPEN ICE CREAM

Ripening homemade ice cream improves the texture and helps keep it from melting too quickly when eating. To ripen in a traditional-style ice cream freezer, after churning, remove the lid and dasher, and cover the top of the freezer can with waxed paper or foil. Plug the hole in the lid with a small piece of cloth; replace lid. Pack outer freezer bucket with enough ice and rock salt to cover the top of the freezer can (use 1 cup salt for each 4 cups ice). Ripen about 4 hours. When using an ice cream freezer with an insulated freezer bowl, transfer the ice cream to a freezer container; cover and ripen by freezing in your regular freezer about 4 hours (or check the manufacturer's recommendations).

Life is as easy (and delicious) as pie when you start your day with the tasty combination of berry and rhubarb. Need more convincing? We use blueberry pie filling as an easy meal shortcut ingredient.

It simply doesn't get any better. Creamy vanilla ice cream is at its best made with heavy cream, vanilla beans, milk, sugar, and egg yolks. 

Ingredients

1
whole vanilla bean
1 3/4
cups heavy cream
3/4
cup milk
1/2
cup sugar
1/4
teaspoon kosher salt
5
large egg yolks
2
teaspoons pure vanilla extract
Directions
In heavy saucepan stir together cream, milk, half the sugar, and the salt. With a small knife split the vanilla bean lengthwise and scrape seeds from bean. Add seeds and split bean to pan. Heat over medium-high heat. When mixture just begins to bubble around edges, remove from heat; cover. Let seeds and split bean soak for 30 minutes to infuse the liquid. Remove and discard vanilla bean.
Place egg yolks in a medium heatproof bowl and whisk just enough to break up yolks. Whisk in remaining sugar until smooth. (The sugar dilutes the eggs a bit and prevents them from scrambling when the hot cream is added.) Set aside. Uncover cream mixture and heat over medium-high heat until almost simmering. Reduce heat to medium.
Using a ladle, carefully scoop out about 1/2 cup of the hot cream; whisking constantly, pour into yolks. Repeat. (This step, known as tempering, gradually heats the yolks to reduce the risk of overcooking.) Stirring constantly with a wooden spoon, slowly pour yolk mixture into hot cream in saucepan. Continue to cook on medium, stirring constantly in a figure eight to cover entire bottom of pan. Pay close attention as the consistency can change quickly. Cook until mixture goes from the consistency of heavy cream to that of a thin puree, but no thicker. You'll notice the mixture thickening slightly and feel a little more resistance as you stir.
To test the readiness of the custard, remove the spoon from the saucepan and drag your finger across it. If the base coats the back of the spoon and the path made by your finger holds for a second or two, it's ready. Remove the pan from heat and immediately pour through a fine-mesh sieve into a measuring cup or small bowl.
Set the bowl in a larger bowl of ice water and stir frequently with a clean spatula until cool. Remove and cover with plastic wrap. Refrigerate for at least two hours until completely cold. Stir in vanilla extract just before churning and freezing the ice cream.
From the Test Kitchen
CINNAMON AND SNICKERDOODLES:

Stir in crumbled cinnamon-sugar cookies and a hefty sprinkle of cinnamon. If you like, top with sauteed apples or a drizzle of caramel sauce.

LAVENDER AND HONEY:

Stir snipped fresh or dried lavender and honey into the finished ice cream. For a more intense flavor-before making the ice cream base, add 1/4 cup honey and 2 tablespoons dried lavender with the vanilla bean.

STRAWBERRY AND BALSAMIC VINEGAR:

Before stirring strawberries into the ice cream, chop and cook the berries with a little sugar to remove excess water. Cool, puree, then stir into ice cream with a few dashes of balsamic vinegar.

DOUBLE CHOCOLATE:

Before heating the cream, stir together 1/4 cup of Dutch process cocoa powder with half the sugar. Whisk in a little of the cream to make a paste. Then whisk in the remaining cream, the milk, and salt.

BLUEBERRY-LEMON ICE CREAM PIE

To create an ice cream pie in sundae form, start with a sweet blueberry sauce made by cooking the berries with sugar and a squeeze of lemon until thickened. Pour over the ice cream and finish with crumbled gingersnaps or graham crackers.

CITRUS OLIVE OIL AND SEA SALT

Drizzle ice cream with bergamot olive oil (a citrus fruit that gives Earl Grey tea its hint of orange flavor), Meyer lemon, or orange-flavored olive oil will add the same citrusy brightness. Top it all off with a dollop of whipped cream and crunchy coarse sea salt flakes.

CARAMELIZED BANANA SUNDAE

Create a sundae with warm cooked bananas. Start by melting butter and brown sugar in a skillet. Add a couple of split bananas; cook until caramelized. If desired, add a little rum and cook and stir a few minutes. Spoon over ice cream. Top with whipped cream and toasted chopped pecans.

Nutrition Facts (Classic Vanilla Ice Cream)
Per serving: 279 kcal cal., 23 g fat (13 g sat. fat, 1 g polyunsaturated fat, 7 g monounsatured fat), 188 mg chol., 97 mg sodium, 16 g carb., 14 g sugar, 4 g pro. Percent Daily Values are based on a 2,000 calorie diet

Blackberries are a sure sign of summer, and the bright fruit makes for a quick and easy dessert when piled into a refrigerated piecrust. A sour cream filling adds the perfect balance of sweet and tangy.

Ingredients

1 - recipe Single-Crust Pie Pastry, see recipe, or 1 rolled refrigerated unbaked piecrust (1/2 of a 15-oz. pkg.)
1 - 8 ounce carton dairy sour cream
3/4 - cup sugar
3 - tablespoons all-purpose flour
1/8 - teaspoon salt
3 - cups fresh blackberries or 1 (16-oz.) pkg. frozen blackberries)

Directions
Preheat oven to 450 degrees F. Let frozen berries stand at room temperature for 15 minutes. Meanwhile, prepare pastry and line 9-inch pie plate. Line pastry with double thickness of foil. Bake 8 minutes. Remove foil. Bake 4 minutes more or until lightly browned. Cool on wire rack. Reduce oven to 350 degrees F.
In bowl combine sour cream, sugar, flour, and salt. Add blackberries and gently stir to combine. Spoon into prebaked crust. To prevent overbrowning, cover edge of pie with foil. Bake for 25 minutes (50 minutes for frozen berries). Remove foil. Bake 20 minutes more or until filling is bubbly and appears set. Cool on wire rack for 2 hours. Serve or cover and refrigerate. Makes 8 servings.
Pastry for a Single-Crust Pie

Ingredients
1 1/2 - cups all-purpose flour
1/2 - teaspoon salt
1/4 - cup shortening
1/4 - cup butter, cut up, or shortening
1/4 - cup cold water

Directions
In a medium bowl stir together flour and salt. Using pastry blender, cut in shortening and butter until pieces are pea size.
Sprinkle 1 tablespoon of the water over part of the flour mixture; toss with a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 tablespoon of the water at a time, until flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together.
On a lightly floured surface use your hands to slightly flatten pastry. Roll pastry from center to edges into a circle about 12 inches in diameter.
Wrap pastry circle around the rolling pin. Unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it.
Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with the plate's edge. Crimp edge as desired. Do not prick pastry. Fill and bake as directed in recipes.
Nutrition Facts (Pastry for a Single-Crust Pie)
Per serving: 191 kcal cal., 12 g fat (5 g sat. fat, 2 g polyunsaturated fat, 4 g monounsatured fat), 15 mg chol., 187 mg sodium, 18 g carb., 1 g fiber, 0 g sugar, 2 g pro. Percent Daily Values are based on a 2,000 calorie diet
Nutrition Facts (Blackberry Swirl Pie)
Per serving: 311 kcal cal., 14 g fat (6 g sat. fat, 2 g polyunsaturated fat, 4 g monounsatured fat), 12 mg chol., 125 mg sodium, 42 g carb., 3 g fiber, 22 g sugar, 4 g pro. Percent Daily Values are based on a 2,000 calorie diet

Ingredients

10
egg whites
2
cups pistachio nuts
3
cups frozen mixed berries
3
tablespoons sugar
1/2
teaspoon cream of tartar
2
cups sugar
2
teaspoons vanilla bean paste
2
cups whipping cream
1/3
cup sugar
1/4
cup unsweetened cocoa powder
1
12 ounce package semisweet chocolate pieces
1
cup fresh raspberries, blueberries, and/or halved strawberries
Chopped pistachio nuts (optional)
Directions
Allow egg whites to stand at room temperature for 30 minutes. Meanwhile, line two large baking sheets with parchment paper. Using an 8 inch round cake pan and a pencil, draw two large circles on one of the parchment-lined baking sheets and one circle on the other parchment-lined baking sheet (3 circles total). After drawing circles, flip paper over so that pencil outline is on the bottom, but still visible from the top; set aside.
In a food processor pulse the 2 cups pistachios until finely chopped; set aside. In a medium bowl combine frozen berries and the 3 tablespoons sugar; set aside, stirring occasionally as berries thaw.
Preheat oven to 300 degrees F. In a large bowl beat egg whites and cream of tartar with an electric mixer on medium speed until frothy. Gradually add the 2 cups sugar, beating on high speed until stiff peaks form (tips stand straight). Beat in 1 teaspoon of the vanilla bean paste. Fold in finely chopped pistachios. Divide meringue evenly among the three circles on the baking sheets, spreading evenly to the edges.
Bake meringues on center two racks of the oven for 1 hour, rotating pans between racks after 30 minutes. Turn off oven; let meringues dry in oven without opening the door for 1 1/2 hours. Lift meringues off paper.
Meanwhile, in a chilled mixing bowl combine the whipping cream, the 1/3 cup sugar, the unsweetened cocoa powder, and the remaining 1 teaspoon vanilla bean paste. Beat with an electric mixer on medium speed until soft peaks form (tips curl); set aside.
In a medium saucepan melt chocolate pieces over medium-low heat until smooth, stirring frequently. Drain frozen berry mixture.
To assemble, place one of the meringue layers on a serving platter; drizzle with one-third of the melted chocolate, spreading evenly if necessary. Top with one-third of the whipped cream mixture and one-half of the thawed and drained berry mixture. Repeat layers once. Top with remaining meringue layer, remaining chocolate, remaining whipped cream miuxture, and the fresh berries. If desired, sprinkle with chopped pistachios. Serve immediately.
From the Test Kitchen
MAKE-AHEAD TIP:

Bake and cool meringue layers as directed through step 4. Layer the meringue circles between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 24 hours.

Nutrition Facts (Boccone Dolce Meringue with Chocolate Cream and Berries)
Per serving: 722 kcal cal., 40 g fat (19 g sat. fat, 4 g polyunsaturated fat, 15 g monounsatured fat), 66 mg chol., 188 mg sodium, 90 g carb., 7 g fiber, 73 g sugar, 12 g pro. Percent Daily Values are based on a 2,000 calorie diet

Fuzzy, blushing peaches hit the top of our farmers market list thanks to their juicy, candylike flavor and high vitamin and fiber content. Looking for peach recipes to use up your bounty? Try peaches in a bubbly cobbler, pureed into ice cream, added to a parfait, or in any of our other healthy peach desserts (all around 250 calories or less!) to sweeten your summer.

Ingredients

1/2
14.1 ounce package rolled refrigerated unbaked piecrust (1 crust)
2
tablespoons all-purpose flour
1/3
cup granulated sugar
1
teaspoon finely shredded orange peel
3
peaches, halved, pitted and sliced
2
tablespoons orange juice
1/4
cup fresh blueberries
1
egg
1 1/2
teaspoons turbinado sugar
Vanilla ice cream (optional)
Directions
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper; set aside. Let piecrust stand at room temperature according to package directions. Meanwhile, in a large bowl combine the flour, granulated sugar, and orange peel. Add peaches and orange juice; gently toss to coat; set aside.
Unroll piecrust on a lightly floured surface. Gently roll piecrust to a 12x10-inch rectangle, trimming as necessary. Transfer rectangle to prepared baking sheet. To make the scalloped edge, use a 2-inch round cutter to gently press circles around the edge of the dough, making sure not to cut all the way through the dough. Use a paring knife to cut around the outside circle edges to remove the scraps. Arrange peach slices in rows down the center of the crust, leaving about a 2-inch border. Spoon any remaining mixture from the bowl over the peaches. Sprinkle peaches with blueberries. Using the parchment paper to lift, fold up edges of pastry over peaches, pleating as necessary. In a small bowl combine egg and 1 tablespoon water; brush over pastry and sprinkle pastry with turbinado sugar.
Bake for 25 minutes or until pastry is golden and filling is bubbly (tart may leak a little as it bakes). Cool slightly and serve with ice cream, if desired.
Nutrition Facts (Peach and Blueberry Slab Pie)
Per serving: 252 kcal cal., 10 g fat (3 g sat. fat, 1 g polyunsaturated fat, 4 g monounsatured fat), 31 mg chol., 148 mg sodium, 40 g carb., 2 g fiber, 20 g sugar, 3 g pro. Percent Daily Values are based on a 2,000 calorie diet

When you put fresh fruit in the starring role of your dessert recipe, there's little need for much added sugar. We sprinkle this pie with just a dusting of turbinado sugar for sparkly presentation and let the naturally sweet peaches shine.

Ingredients

1/2 - 14.1 ounce package rolled refrigerated unbaked piecrust (1 crust)
2 - tablespoons all-purpose flour
1/3 - cup granulated sugar
1 - teaspoon finely shredded orange peel
3 - peaches, halved, pitted and sliced
2 - tablespoons orange juice
1/4 - cup fresh blueberries
1 - egg
1 1/2 - teaspoons turbinado sugar
Vanilla ice cream (optional)
Directions
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper; set aside. Let piecrust stand at room temperature according to package directions. Meanwhile, in a large bowl combine the flour, granulated sugar, and orange peel. Add peaches and orange juice; gently toss to coat; set aside.
Unroll piecrust on a lightly floured surface. Gently roll piecrust to a 12x10-inch rectangle, trimming as necessary. Transfer rectangle to prepared baking sheet. To make the scalloped edge, use a 2-inch round cutter to gently press circles around the edge of the dough, making sure not to cut all the way through the dough. Use a paring knife to cut around the outside circle edges to remove the scraps. Arrange peach slices in rows down the center of the crust, leaving about a 2-inch border. Spoon any remaining mixture from the bowl over the peaches. Sprinkle peaches with blueberries. Using the parchment paper to lift, fold up edges of pastry over peaches, pleating as necessary. In a small bowl combine egg and 1 tablespoon water; brush over pastry and sprinkle pastry with turbinado sugar.
Bake for 25 minutes or until pastry is golden and filling is bubbly (tart may leak a little as it bakes). Cool slightly and serve with ice cream, if desired.
Nutrition Facts (Peach and Blueberry Slab Pie)
Per serving: 252 kcal cal., 10 g fat (3 g sat. fat, 1 g polyunsaturated fat, 4 g monounsatured fat), 31 mg chol., 148 mg sodium, 40 g carb., 2 g fiber, 20 g sugar, 3 g pro. Percent Daily Values are based on a 2,000 calorie diet

Share some sweets at your next get-together with our favorite potluck desserts. We have the desserts you've been dreaming of, including fresh fruit bars, chocolate brownies, and fun and easy cupcakes!

Ingredients

1/3
cup butter
3
eggs
2 1/4
cups all-purpose flour
1
teaspoon baking powder
1/2
teaspoon baking soda
1/2
teaspoon salt
1 1/3
cups sugar
1/4
cup frozen lemonade concentrate, thawed
1
teaspoon vanilla
1 1/4
cups buttermilk or sour milk
Yellow food coloring (optional)
Lemon Butter Frosting
Thin lemon slices (optional)
Directions
Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease a 13x9x2-inch baking pan; set aside. In a medium bowl stir together flour, baking powder, baking soda, and salt; set aside.
Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined. Scrape sides of bowl; beat for 2 minutes more. Add eggs, one at a time, beating well after each addition. Beat in lemonade concentrate and vanilla. Alternately add flour mixture and buttermilk, beating on low speed after each addition just until combined. If desired, stir in a few drops of yellow food coloring. Spread batter into prepared pan.
Bake for 30 to 35 minutes or until top springs back when lightly touched. Cool in pan on a wire rack. Spread cake with Lemon Butter Frosting. If desired, garnish with lemon slices (slices should be removed before eating).
Lemon Butter Frosting
Ingredients
1/3
cup softened butter
1
cup powdered sugar
1/3
cup frozen lemonade concentrate, thawed
1/2
teaspoon vanilla
3
cups powdered sugar
1
teaspoons frozen lemonade concentrate, thawed
Directions
In a large mixing bowl beat softened butter with an electric mixer on medium speed until smooth. Gradually add the 1 cup powdered sugar, beating well. Beat in the 1/3 cup frozen lemonade concentrate and vanilla. Gradually beat in the additional powdered sugar. Beat in additional frozen lemonade concentrate to reach spreading consistency. Makes 2 cups.
Nutrition Facts (Lemonade Cake)
Per serving: 380 kcal cal., 10 g fat (6 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 65 mg chol., 238 mg sodium, 71 g carb., 1 g fiber, 56 g sugar, 4 g pro. Percent Daily Values are based on a 2,000 calorie diet
 

We love cupcakes, and these are our best recipes yet! Perfect for sharing with friends and family, these delicious cupcake recipes -- including vanilla, chocolate, luscious red velvet, and salted caramel -- will get rave reviews. Bonus: Homemade cupcake frosting recipes are included, too!

Ingredients

1/2
cup butter
4
egg whites
2
cups all-purpose flour
1
teaspoon baking powder
1/2
teaspoon baking soda
1/2
teaspoon salt
1 3/4
cups sugar
3
tablespoons Irish cream liqueur
1
teaspoon vanilla
1 1/4
cups buttermilk or sour milk*
3
ounces bittersweet chocolate, melted and cooled
1
recipe Irish Cream Ganache
1
recipe Irish Cream Icing
Coffee beans, chopped (optional)
Directions
Allow butter and egg whites to stand at room temperature for 30 minutes. Meanwhile, line 2 1/2-inch muffin cups with paper bake cups; set aside. In a medium bowl stir together flour, baking powder, baking soda, and salt. Set aside.
Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, liqueur, and vanilla. Beat until combined, scraping sides of bowl occasionally. Add egg whites, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk, beating on low speed after each addition just until combined.
Transfer 2-1/2 cups batter to a medium bowl; stir in melted chocolate. Fill each prepared muffin cup about two-thirds full, spooning chocolate batter into one side of cup and white batter into other side of cup**.
Bake about 20 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on racks.
Spread Irish Cream Ganache onto tops of cupcakes. Let stand at room temperature about 1 hour (or chill in the refrigerator about 15 minutes) or until ganache is set. Spoon Irish Cream Icing onto centers of cupcakes. If desired, sprinkle with coffee beans. Let stand until icing sets. Makes 28 (2-1/2-inch) cupcakes.
From the Test Kitchen
*TEST KITCHEN TIP:

To make 1-1/4 cups sour milk, place 4 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1-1/4 cups total liquid; stir. Let stand for 5 minutes before using.

**TEST KITCHEN TIP:

To easily place both batters in the cups, use a medium-sized cookie scoop for each batter. Spoon each batter into each cup at the same time with the scoops.

MARBLED CUPCAKES:

To create marbled icing, do not let ganache set. Spoon a small amount of icing in the center of ganache-topped cupcakes. Use the tip of a knife or a toothpick to swirl the icing into the ganache. Let stand until set.

Irish Cream Icing
Ingredients
1
cup powdered sugar
1
tablespoon Irish cream liqueur
1/4
teaspoon vanilla
Directions
In a small bowl stir together powdered sugar, liqueur, and vanilla. Add enough additional liqueur to make of spreading or drizzling consistency.
Irish Cream Ganache
Ingredients
1/2
cup whipping cream
6
ounces bittersweet chocolate, chopped
1
tablespoon Irish cream liqueur
Directions
In a small saucepan bring whipping cream just to boiling over medium-high heat. Remove from heat. Add chocolate (do not stir). Let stand for 5 minutes. Stir in liqueur until smooth. Cool about 15 minutes or until slightly thickened.
Nutrition Facts (Black-and-White Irish Cream Cupcakes)
Per serving: 203 kcal cal., 9 g fat (6 g sat. fat, 0 g polyunsaturated fat, 3 g monounsatured fat), 16 mg chol., 124 mg sodium, 30 g carb., 1 g fiber, 21 g sugar, 3 g pro. Percent Daily Values are based on a 2,000 calorie diet

Between the spelt flour, antioxidant blueberries, and almonds, this coffee bread is practically health food. Spelt is a high-protein cereal grain with a mellow, nutty flavor. Look for it at health food stores.

Ingredients

2 1/2 - cups all-purpose flour
2 - teaspoons baking powder
1/2 - teaspoon baking soda
1/2 - teaspoon salt
1/2 - teaspoon ground nutmeg or cinnamon
1/2 - cup butter, softened
1 - cup granulated sugar
2 - eggs
1 - 8 ounce carton sour cream
1 3/4 - cups coarsely chopped fresh cranberries
1 - tablespoon finely shredded orange peel
1/4 - cup orange juice or milk
1 - tablespoon finely shredded lemon peel
1/2 - cup packed brown sugar
1/2 - cup coarsely chopped slivered almonds
1 - teaspoon ground cinnamon
3 - tablespoons butter

Directions
Grease and lightly flour a 13x9x2-inch baking pan. In a medium bowl stir together 2 cups of the flour, the baking powder, baking soda, salt, and nutmeg. Set aside.
In a large mixing bowl beat 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and sour cream until combined. Add flour mixture, beating on low speed just until combined. Stir in 1 cup of the cranberries, the orange peel, orange juice, and lemon peel (batter will be thick). Spread batter in the prepared baking pan. Cover and chill for 2 to 24 hours.
For topping, in a small bowl stir together the remaining 1/2 cup flour, the brown sugar, almonds, and cinnamon. Using a pastry blender, cut in 3 tablespoons butter until mixture resembles coarse crumbs. Cover and refrigerate topping and the remaining 3/4 cup cranberries separately until needed.
Preheat oven to 350 degrees F. About 15 minutes before baking, remove coffee cake, topping, and the remaining cranberries from refrigerator. Sprinkle coffee cake with cranberries; sprinkle with topping.
Bake for 35 minutes. Cover loosely with foil. Bake for 15 to 20 minutes more or until a wooden toothpick inserted near the center comes out clean. Cool on a wire rack for 35 minutes. Serve warm.
From the Test Kitchen
TIP:

Avoid using light sour cream. This coffee cake needs the extra fat to keep it moist.

Nutrition Facts (Overnight Cranberry Coffee Cake)
Per serving: 374 kcal cal., 18 g fat (9 g sat. fat, 1 g polyunsaturated fat, 5 g monounsatured fat), 69 mg chol., 334 mg sodium, 50 g carb., 2 g fiber, 28 g sugar, 5 g pro. Percent Daily Values are based on a 2,000 calorie diet

Take advantage of fresh, in-season produce and enjoy these healthy dessert recipes at your next barbecue, block party, or casual summer dinner. Plus, these summer desserts are so delicious and satisfying that you won't even notice they're lower in fat and calories!

Ingredients

1 1/2 - cups all-purpose flour
1 - teaspoon baking powder
1/2 - teaspoon ground ginger
1/4 - teaspoon baking soda
2 - eggs, slightly beaten
1 1/2 - cups shredded carrot
1 - medium zucchini, shredded (1 cup)
3/4 - cup packed brown sugar
1/2 - cup raisins
1/2 - cup chopped walnuts
1/2 - cup cooking oil
1/4 - cup honey
1 - teaspoon vanilla
1 - recipe Citrus-Cream Cheese Frosting
Directions
Preheat oven to 350 degrees F. In a large bowl combine flour, baking powder, ginger, and baking soda. In another large bowl stir together eggs, carrot, zucchini, brown sugar, raisins, walnuts, oil, honey, and vanilla. Add carrot mixture to flour mixture, stirring just until combined. Spread batter into an ungreased 13x9x2-inch baking pan.
Bake about 25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack. Frost with Citrus-Cream Cheese Frosting. Cut into bars.
Makes 36 bars.
Citrus-Cream Cheese Frosting
Ingredients
1
8 ounce package cream cheese, softened
1
cup powdered sugar
1
teaspoon finely shredded lemon peel or orange peel (optional)
Directions
In a medium mixing bowl beat cream cheese and powdered sugar with an electric mixer on medium speed until fluffy. If desired, stir in lemon or orange peel.
Nutrition Facts (Carrot and Zucchini Bars)
Per serving: 125 kcal cal., 7 g fat (2 g sat. fat, 3 g polyunsaturated fat, 2 g monounsatured fat), 19 mg chol., 44 mg sodium, 16 g carb., 1 g fiber, 11 g sugar, 2 g pro. Percent Daily Values are based on a 2,000 calorie diet

Ingredients

10 - tablespoons butter
4 - eggs
8 - ounces white baking chocolate with cocoa butter, chopped
2 1/4 - cups all-purpose flour
2 1/4 - teaspoons baking powder
1/4 - teaspoon salt
1 1/3 - cups sugar
1 1/2 - teaspoons vanilla
1 1/4 - cups milk
1 - recipe White Chocolate Frosting
Pink paste food coloring

Directions
Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, in a medium saucepan cook and stir chopped white chocolate over low heat until melted; cool. Lightly grease the bottoms of two 9x1-1/2-inch round cake pans. Line bottoms with waxed paper; grease and lightly flour pans. Set pans aside. In a medium bowl stir together flour, baking powder, and salt; set aside.
Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat for 2 minutes more. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Beat in melted white chocolate just until combined. Spoon batter into the prepared pans, spreading evenly.
Bake about 30 minutes or until a wooden toothpick inserted in the centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove layers from pans; peel off waxed paper. Cool completely on wire racks.
Place one cake layer on a serving plate. Spread with 1 cup of the White Chocolate Frosting. Top with second cake layer. Generously spread top and sides of cake with additional frosting. If desired, place any remaining frosting in a decorating bag and pipe on cake as desired.*
Loosely cover cake and chill for up to 24 hours. If chilled, let stand at room temperature about 30 minutes before serving.
From the Test Kitchen
* TEST KITCHEN TIP:

To decorate cake with rosettes as pictured, prepare 2 batches of the White Chocolate Frosting. After frosting the cake as directed, place some of the remaining frosting in a decorating bag fitted with a large star tip. Pipe frosting in rosettes around the top of cake, covering completely. Pipe a row of frosting in rosettes around the side of cake. Divide the remaining frosting in thirds. Using pink food coloring, tint one portion light pink, tint a second portion medium pink, and tint the third portion dark pink. Pipe a row of light pink frosting in rosettes around the side of the cake, followed by a row of medium pink frosting and a row of dark pink frosting (you will have some frosting left over; cover and refrigerate for another use).

White Chocolate Frosting
Ingredients
1 - pound white chocolate with cocoa butter, chopped
1 3/4 - cups butter, softened
2 - teaspoons vanilla
7 - cups powdered sugar
Milk
Directions
In a medium saucepan, heat and stir white chocolate over low heat until melted. Set aside. In a very large bowl beat butter with an electric mixer on medium-high speed until fluffy. Beat in melted white chocolate and vanilla until combined. Gradually beat in powdered sugar until combined. Beat in enough milk to make of desired consistency (about 2 tablespoons). Makes 7 cups.
Nutrition Facts (Double-Layer White Chocolate Cake)
Per serving: 708 kcal cal., 37 g fat (26 g sat. fat, 129 mg chol., 425 mg sodium, 77 g carb., 0 g fiber, 6 g pro. Percent Daily Values are based on a 2,000 calorie diet

Ingredients

1 14 ounce can unsweetened coconut milk
1 vanilla bean, split lengthwise
1 3/4 cups all-purpose flour
1/4 cup ground macadamia nuts
2 1/4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter, softened
1 1/3 cups sugar
3 eggs
1 recipe Vanilla-Coconut Frosting
1 cup flaked coconut, lightly toasted

Directions
In a medium saucepan bring coconut milk just to boiling; reduce heat. Simmer, uncovered, for 20 to 30 minutes or until milk is reduced to 1 1/3 cups; cool. Meanwhile, preheat oven to 375 degrees F. Line eighteen 2 1/2-inch muffin cups with paper bake cups; set aside. Using the tip of a small sharp knife, scrape out seeds from vanilla bean; set aside.

In a small bowl stir together flour, ground nuts, baking powder, and salt; set aside. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar. Beat on medium to high speed for 1 minute, scraping side of bowl occasionally.
Add eggs, one at at time, beating well after each addition. Stir in half of the vanilla seeds; reserve other half for frosting. Alternately add flour mixture and 1 cup of the reduced coconut milk (reserve rest of coconut milk for frosting) to butter mixture, beating on low speed after each addition just until combined.

Spoon batter into prepared muffin cups, filling each about three-fourths full. Bake for 18 to 20 minutes or until tops spring back when lightly touched. Cool in muffin cups on wire racks for 5 minutes. Remove from muffin cups. Cool completely on racks.
Pipe or spread Vanilla-Coconut Frosting on tops of cupcakes. Sprinkle with toasted coconut.

Vanilla-Coconut Frosting
Ingredients
1 cup butter
1/8 teaspoon salt
2 1/2 cups powdered sugar

Directions

Allow butter to stand at room temperature for 30 minutes. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in the reserved reduced coconut milk from cupcakes, the reserved vanilla seeds from cupcakes, and salt. Gradually add powdered sugar, beating until fluffy.

All this lemon olive oil cake needs is you on the couch with a house that smells like a bakery and winter spa combo, holding a warm mug of dark coffee and a few (dozen) slices of this bread.

INGREDIENTS
3 cups grated zucchini (about 2 zucchini)
grated zest of 2 large lemons
2 teaspoons vanilla extract
3 large eggs
1 cup extra-virgin olive oil
2 cups brown sugar (packed softly)
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
3 tablespoons poppy seeds
optional: tiny pinch of nutmeg
optional: a small grated piece of fresh ginger
INSTRUCTIONS
Preheat the oven to 350. In a small mixing bowl, mix the zucchini with ¼ cup brown sugar. Transfer the mixture to a fine-mesh strainer set over the mixing bowl. Fill another small bowl with water and set it directly on top of the zucchini so that it is pushing down, pressing the water out into the bowl below.
Line a 9x5 loaf pan with parchment paper. Whisk together the remaining brown sugar, eggs, lemon zest, and vanilla until well blended. Beat in the olive oil gradually, whisking it in until it's thoroughly incorporated.
Stir in the flour, salt, baking powder, baking soda, poppy seeds, nutmeg, and ginger until just combined. Add the pressed zucchini to the batter and stir it in gently until evenly incorporated.
Pour the batter into the prepared pan. Bake on the middle rack of the oven for about 1 hour and 10 minutes. The outer crust of the bread will be firm to the touch and on the darker side of golden brown (see notes).
Cool the bread in the pan for about 20 minutes. Remove, cut, and serve (but also see notes about chilling the cake which is unusually delicious).
NOTES
For whatever reason, I think this lemon olive oil cake tastes THE BEST when stored in the refrigerator. I cannot get enough of it. Just stick it in the fridge after you've eaten the first warm slice, and then the next morning treat yoself to the most dense, moist, luscious lemon olive oil bread.

For a lighter-colored cake, use half brown sugar and half white sugar. Or all white sugar. I've made this 6x, a little different each time, but my favorite variation was the all-brown-sugar version (as written) which gives a darker, more caramel-like crust on the whole bread. It might seem a little dark at first compared to other loaf cakes, but give it a little time in the fridge and it will be magic in your mouth.

About the sugar: yes, it's a lot of sugar. I did try it with less sugar and while it tasted pretty good, the texture just wasn't quite there. I generally opt for less sugar in my recipes, but in this one, I really felt like the full sugar amount was necessary to achieve the best texture. The batter WILL taste overly sweet. Don't panic. It all evens out once it's baked.

Ingredients

Butter 

1/2cup finely crushed vanilla wafers
1/2 cup finely chopped hazelnuts (filberts)
2 tablespoons butter, melted
Hazelnut Butter
8 ounces bittersweet chocolate, chopped
8 ounces milk chocolate, chopped
1 cup chocolate-hazelnut spread
6 eggs
1/2 cup sugar
1 cup whipping cream
Unsweetened cocoa powder (optional)
Whipped cream (optional)
Directions
Preheat oven to 350 degrees F. Butter the bottom and side of a 10-inch springform pan. Wrap a double layer of foil around the bottom and side of pan to form a watertight seal; set aside. For crust: In a small bowl, stir together crushed vanilla wafers and hazelnuts. Stir in the melted butter. Press mixture onto the bottom of the foil-wrapped pan. Set aside.
Prepare Hazelnut Butter; set aside. In a large saucepan, combine bittersweet chocolate and milk chocolate. Cook and stir over low heat until melted. Remove from heat. Stir in the nut butter and chocolate-hazelnut spread.
In a very large bowl, beat eggs with an electric mixer on medium speed until frothy. Gradually add sugar, beating on medium-high speed until mixture is thick, pale, and holds a slowly dissolved ribbon when beaters are lifted. (This will take about 5 minutes in a heavy-duty mixer and about 9 minutes with a handheld mixer.) Pour chocolate mixture into egg mixture; stir gently to combine.
In a medium bowl, beat whipping cream on medium-high speed until soft peaks form (tips curl). Gently fold whipped cream into chocolate mixture. Pour over crust, spreading evenly.
Place the foil-wrapped springform pan in a roasting pan. Pour enough hot water into roasting pan to reach halfway up side of springform pan. Bake for 1-1/4 hours. Turn off oven; let cake stand in oven with door closed for 45 minutes.
Remove springform pan from water. Cool in pan on a wire rack for 2 hours. Using a small sharp knife, loosen edge of cake from side of pan. Remove foil. Cover and chill for 6 to 24 hours.
Let stand at room temperature for 30 minutes before serving. Remove side of springform pan. If desired, sprinkle cake with cocoa powder and serve with whipped cream. Makes 12 servings.
Hazelnut Butter
Ingredients
1
cup toasted hazelnuts (filberts)
2
tablespoons cooking oil
Directions
Place toasted hazelnuts (filberts) in a food processor. Cover and process until a paste forms. Add cooking oil. Cover and process with on/off pulses until combined.

ingredients
1      single crust of Perfect Pie Crust
1    cup   all-purpose flour
1/4   teaspoon   salt
1/4   teaspoon   baking soda
6    tablespoons   unsalted butter, softened
5    tablespoons   packed light brown sugar
5    tablespoons   granulated sugar
1      large egg
1/2   teaspoon   vanilla extract
1    cup   semisweet chocolate chips
directions
Heat oven to 350 degrees F and place rack in the lower third. Line a 9-inch pie plate with crust and trim edges. Place in freezer until ready to fill.
Combine flour, salt, and baking soda; set aside. In the bowl of a mixer cream butter, brown sugar, and granulated sugar until fluffy. Mix in the egg and vanilla. Add flour mixture and blend until just combined. Stir in chocolate chips. Smooth into crust-lined pan.
Bake until pie is golden and center is just set but not overcooked, about 45 min. Cover with foil during the last 10 min to prevent overbrowning. Let pie cool almost completely and slice.

Ingredients

1 3/4
cups all-purpose flour
1/2
teaspoon salt
1/3
cup shortening
1/4
cup unsalted butter, cut into pieces
3
tablespoons ice water
3
ruby red grapefruits
1/4
cup orange or citrus marmalade
1/3
cup finely crushed tea biscuit or butter cookies
6
tablespoons sugar
Directions
In a medium bowl stir together flour and salt. Using a pastry blender, cut in shortening and butter until pieces are pea size. Sprinkle 1 tablespoon of the water over part of the flour mixture; toss with a fork. Push moistened pastry to side of the bowl. Repeat moistening flour mixture, using 1 tablespoon of the water at a time, until flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together. Gently flatten dough into a disk. Wrap in plastic wrap and chill for at least 2 hours.
Preheat oven to 425 degrees F. On a lightly floured surface, roll pastry from center to edges into a circle about 12 inches in diameter. Wrap pastry circle around rolling pin. Ease pastry into a 12-inch pizza pan. Flute edge. Bake for 8 minutes.
Meanwhile, cut a thin slice from both ends of 1 grapefruit. Place a cut end on a cutting board and cut away the peel and the white part of the rind. Turn grapefruit on its side; thinly slice. Cut slices in halves. Place half-slices on paper towels; pat dry. Repeat with the remaining 2 grapefruits.
Spread marmalade over partially baked crust. Sprinkle with crushed cookies. Arrange grapefruit on crust; sprinkle with 3 tablespoons of the sugar.
Bake at 425 degrees F for 20 to 22 minutes or until crust is browned. Remove tart from oven; turn on broiler. Sprinkle tart with the remaining 3 tablespoons sugar. Broil for 2 to 3 minutes or until top is browned. Let cool on a wire rack
Nutrition Facts (Broiled Grapefruit Tart)
Per serving: 225 kcal cal., 10 g fat (4 g sat. fat, 10 mg chol., 114 mg sodium, 32 g carb., 1 g fiber, 3 g pro. Percent Daily Values are based on a 2,000 calorie diet

Ingredients

7
ounces bittersweet chocolate, chopped
5
ounces unsweetened chocolate, chopped
1/2
cup butter
1/3
cup all-purpose flour
1/4
teaspoon baking powder
1
cup granulated sugar
3/4
cup packed brown sugar
4
eggs
1/4
cup finely chopped pecans, toasted
Chocolate Drizzle
Directions
In a 2-quart saucepan combine chocolates and butter. Heat and stir over low heat until smooth. Remove from heat. Let cool for 10 minutes. In a small bowl, stir together flour, baking powder, and 1/4 teaspoon salt. Set aside.
In a large mixing bowl combine sugars and eggs. Beat with an electric mixer on medium to high speed for 2 to 3 minutes or until color lightens slightly. Beat in melted chocolate. Add flour mixture to chocolate mixture; heat until combined. Stir in pecans. Cover surface of cookie dough with plastic wrap. Let stand for 20 minutes (dough thickens as it stands).
Preheat oven to 350F. Line cookie sheets with parchment paper or foil. Drop dough by rounded teaspoons 2 inches apart on prepared cookie sheets. Bake in the preheated oven about 9 minutes or just until tops are set. Let stand for 1 minute on cookie sheet. Transfer to a wire rack; let cool. Spoon Chocolate Drizzle over cookies. Makes 60 cookies.
From the Test Kitchen
*BIG TRIPLE CHOCOLATE COOKIES:

Prepare as directed, except drop 3-tablespoon mounds of dough per cookie 3 inches apart onto cookie sheets. Bake for 13 minutes. Makes about 18 cookies.

Chocolate Drizzle
Ingredients
1
cup semisweet chocolate pieces
4
teaspoons shortening
Directions
Combine semisweet chocolate pieces with shortening in a small saucepan over low heat. Stir until the chocolate melts and is smooth. Remove from heat. Place cooled cookies on a cookie sheet lined with parchment or waxed paper. Drizzle melted chocolates over tops. Place the entire cookie sheet in the freezer for 4 to 5 minutes or until chocolate is firm.
Nutrition Facts (Triple Chocolate Cookies)
Per serving: 92 kcal cal., 6 g fat (3 g sat. fat, 18 mg chol., 29 mg sodium, 11 g carb., 1 g fiber, 1 g pro. Percent Daily Values are based on a 2,000 calorie diet

Ingredients

1
recipe Our Best-Ever Chocolate Cake*
1
8 ounce package cream cheese, softened
1/4
cup unsalted butter, softened
1 1/2
cups powdered sugar
1/4
cup unsweetened cocoa powder
2
tablespoons milk
6
chocolate graham cracker squares, coarsely crushed (optional)
24
ounces semisweet chocolate pieces (4 cups), for coating
1/4
cup shortening
Unsweetened cocoa powder (optional)
Directions
In a large bowl finely crumble the cake (it is easiest to cut the cake into quarters and work with one quarter at a time).
In a medium bowl beat the cream cheese and butter with an electric mixer on medium to high speed for 30 seconds. Add powdered sugar, cocoa powder, and milk; beat together until smooth and creamy.
Scrape cream cheese mixture into the crumbled cake. Using a large spoon, mix until blended (at some point, it gets hard to mix with a spoon, so just reach into the bowl and use your hands). Mix in the crushed graham crackers, if desired. Press a piece of plastic wrap against the surface of the dough; chill at least 2 hours or (up to 2 days).
To form the cake balls, line a few baking sheets with parchment or waxed paper. Using a medium-size cookie scoop or 2 level tablespoons, scoop out mounds of dough and shape into balls between your palms. As you finish a baking sheet, transfer it to the freezer and continue working with the dough. It is easiest to coat the cake balls if they are very cold, so keep them in the freezer for at least 30 minutes.
To coat the cake balls line another baking sheet with parchment or waxed paper; set aside. Set a heatproof bowl over a saucepan of barely simmering water (be sure that the water doesn't touch the bottom of the bowl). Add the chocolate pieces and shortening. Melt over gentle heat, stirring until smooth.
Drop the cake balls into the chocolate one at a time, lifting them out and placing on the prepared baking sheet when coated.
When all the cake balls are coated, transfer to the freezer for about 20 minutes to harden the chocolate. To serve, coat with cocoa powder. Serve chilled. Pass small skewers or lollipops sticks, if desired.
From the Test Kitchen
*

You can also use a 2 layer size chocolate cake mix. It will make about 40 cake balls.

Our Best-Ever Chocolate Cake
Ingredients
3/4
cup unsalted butter
3
eggs
2
cups all-purpose flour
3/4
cup unsweetened cocoa powder
1
teaspoon baking soda
3/4
teaspoon baking powder
1/2
teaspoon salt
2
cups sugar
2
teaspoons vanilla
1 1/2
cups milk
Directions
Let butter and eggs stand at room temperature for 30 minutes. Meanwhile, lightly grease and flour a 13x9x2-inch baking pan; set aside.
Preheat oven to 350 degrees F. In a mixing bowl stir together the flour, cocoa powder, baking soda, baking powder, and salt; set aside.
In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined (3 to 4 minutes). Scrape sides of bowl; continue beating on medium speed for 2 minutes. Add eggs, one at a time, beating after each addition (about 1 minute total). Beat in vanilla.
Alternately add flour mixture and milk to beaten mixture, beating on low speed just until combined after each addition. Beat on medium to high speed for 20 seconds more. Spread batter evenly into the prepared pan.
Bake 40 to 45 minutes, or until a wooden toothpick inserted in the center comes out clean. Cool cake in pan on a wire rack. Remove cake from pan.
Nutrition Facts (Triple-Chocolate Cake Balls)
Per serving: 191 kcal cal., 11 g fat (6 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 26 mg chol., 76 mg sodium, 25 g carb., 1 g fiber, 19 g sugar, 2 g pro. Percent Daily Values are based on a 2,000 calorie diet
Nutrition Facts
(Our Best-Ever Chocolate Cake)
Per serving: 355 kcal cal., 14 g fat (8 g sat. fat, 1 g polyunsaturated fat, 4 g monounsatured fat), 79 mg chol., 260 mg sodium, 54 g carb., 2 g fiber, 35 g sugar, 6 g pro. Percent Daily Values are based on a 2,000 calorie diet

ingredients
    Dry bread crumbs, for dusting
1 1/2   cups   granulated sugar
3      large eggs
1    stick  unsalted butter, melted
3      limes
1 1/2   cups   all-purpose flour
    Finely grated zest of 3 limes
1/2   pint   raspberries
4      figs, cut into eighths, or additional 1/2 pint raspberries
    Confectioners' sugar, for dusting
directions
Preheat the oven to 350 degrees. Butter a 9-inch springform pan and coat with bread crumbs. In a bowl, using a handheld mixer, beat the granulated sugar and eggs at high speed until fluffy, 2 minutes. Beat in the butter and two-thirds of the zest. At low speed, alternately beat in the flour and lime juice until almost incorporated. Using a rubber spatula, gently fold the batter until smooth.
Scrape the batter into the prepared pan and smooth the surface. Gently press in the raspberries and figs. Bake the cake on the bottom third of the oven for 40 minutes. Transfer to the upper third of the oven and continue baking for 35 minutes longer, until a cake tester inserted in the center comes out clean with a few crumbs attached.
Transfer the cake to a rack to cool. Run a thin knife around the edge and release the springform. Dust the cake with confectioners' sugar. Sprinkle with the remaining lime zest, cut into wedges and serve.

1 8 ounce package reduced-fat cream cheese (Neufchatel), softened
3 tablespoons honey
1 tablespoon milk
4 3-inch squares purchased unfrosted brownies (such as milk chocolate, blond, or marbled brownies), cut into irregular shapes
8 1 1/2 inch diameter chocolate-covered cream-filled mint patties, quartered
Fresh mint sprig (optional)
directions
1. 
In a blender or food processor, combine cheese, honey and milk. Cover; blend or process till smooth. Transfer mixture to a small bowl. Cover; quick-chill in the freezer for 10 minutes or chill the refrigerator for 20 minutes.
2. 
Alternately layer brownies, cheese mixture and mint patties in each of 4 chilled parfait glasses or wine glasses. Garnish with a mint sprig, if you like. Makes 4 servings.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 848, Fat, total (g) 39, chol. (mg) 129, sat. fat (g) 24, carb. (g) 117, fiber (g) 3, pro. (g) 11, vit. A (IU) 1166.17, vit. C (mg) 0, sodium (mg) 430, calcium (mg) 70.68, iron (mg) 2.34, Percent Daily Values are based on a 2,000 calorie diet
 

ingredients
For the crust
2 1/2   cups   all-purpose flour, plus more for surface
1    tablespoon   sugar
    Coarse salt
4    tablespoons   unsalted butter, cut into small pieces and frozen
3/4   cup   cold rendered leaf lard or regular lard (5 ounces), cut into small pieces
1/4 - 1/2   cup   ice water
For the filling
3/4   cup   plus 2 tablespoons honey (preferably organic wildflower)
3    tablespoons   unsalted butter
4      large eggs
1    teaspoon   pure vanilla extract
1/2   teaspoon   freshly grated nutmeg
    Coarse salt
directions
Make the crust: Pulse flour, sugar, and 1 teaspoon salt in a food processor until combined. Add butter and lard, and pulse until mixture resembles coarse meal with some larger pieces remaining, about 10 seconds. Drizzle 1/4 cup water evenly over mixture. Pulse until mixture just begins to come together (dough should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse.
Shape dough into 2 disks, and wrap in plastic wrap. Refrigerate 1 disk until firm, about 1 hour. (Freeze remaining disk for another use.)
Meanwhile, make the filling: Warm honey in a saucepan over low heat. Remove from heat, and stir in butter.
Whisk together eggs, vanilla, nutmeg, and 1/4 teaspoon salt. Stir into honey mixture. Refrigerate until cooled, up to 1 hour.
Preheat oven to 350 degrees, with 1 rack in the middle position and 1 rack in the bottom third of oven. Roll out dough to a 13-inch round on a lightly floured surface. Line a 9-inch pie plate with dough. Trim overhang to 1 inch; crimp. Prick bottom all over with fork. Refrigerate for 30 minutes.
Line crust with parchment, and fill with dried beans or pie weights. Bake, covered, for 15 minutes. Uncover, and bake 10 minutes more. Remove dried beans and parchment. Let cool completely on a wire rack.
Stir filling, and pour into cooled crust. Bake on bottom rack until center is set and crust is golden, 30 to 35 minutes.

ingredients
    Nonstick cooking spray
1    14 1/2ounce package  gingerbread mix
1/2   cup   milk
1/2   cup   raisins
2 1/4   cups   water
3/4   cup   packed brown sugar
3/4   cup   butter
    Vanilla ice cream (optional)
directions
Lightly coat the inside of a 3 1/2- or 4-quart slow cooker with cooking spray; set aside. In a medium bowl, combine gingerbread mix and milk until mix is moistened. Stir in raisins (batter will be thick). Spread gingerbread batter evenly in the bottom of the prepared cooker.
In a medium saucepan, combine the water, brown sugar, and butter. Bring to boiling; reduce heat. Boil gently, uncovered, for 2 minutes. Carefully pour sugar mixture over batter.
Cover and cook on high-heat setting (do not use low-heat setting) for 2 hours (center may appear moist but will set up as it stands).
Remove liner from cooker, if possible, or turn off cooker. Let cake stand, uncovered, for 45 minutes to cool slightly before serving.
To serve, spoon warm cake into dessert dishes. If desired, serve with vanilla ice cream.
Tip
For easy cleanup:
Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your cake is finished cooking, spoon it out of your slow cooker. Once the food is out of your slow cooker liner, simply dispose of the liner. Note: Do not lift or transport the disposable liner with food inside.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 501, Fat, total (g) 24, chol. (mg) 50, sat. fat (g) 13, carb. (g) 70, Monounsaturated fat (g) 5, Polyunsaturated fat (g) 1, fiber (g) 1, sugar (g) 48, pro. (g) 4, vit. A (IU) 680.26, vit. C (mg) 0.59, Thiamin (mg) 0.16, Riboflavin (mg) 0.12, Niacin (mg) 0.99, Pyridoxine (Vit. B6) (mg) 0.04, Folate (µg) 0, Cobalamin (Vit. B12) (µg) 0.06, sodium (mg) 548, Potassium (mg) 197, calcium (mg) 90.87, iron (mg) 3.42, Percent Daily Values are based on a 2,000 calorie diet

ingredients
2 1/2   cups   all-purpose flour
2    teaspoons   baking soda
1    teaspoon   ground cinnamon
1    teaspoon   ground ginger
1    teaspoon   ground nutmeg
1    teaspoon   ground allspice
1/2   teaspoon   salt
3/4   cup   shortening
1    cup   packed brown sugar
1      egg
1/2   cup   molasses
1/4   cup   granulated sugar
directions
In a medium bowl, stir together flour, baking soda, cinnamon, ginger, nutmeg and allspice and salt. Set aside.
In a large bowl, beat shortening with an electric mixer on medium speed for 30 seconds. Add brown sugar and beat until mixture is combined, scraping sides of bowl occasionally. Beat in egg and molasses until combined. Add flour mixture, beating on low speed just until mixture is combined. (Or using a wooden spoon, stir flour mixture into molasses mixture just until combined.) Cover and chill for 1 to 2 hours or until dough is easy to handle.
Place granulated sugar in a small bowl. Shape dough into 1-inch balls. Roll balls in sugar to coat. Place about 1 1/2 inches apart on lightly greased cookie sheets.
Bake in a 350 degrees F oven for 8 to 10 minutes or until bottoms are light brown and tops are puffed (do not overbake). Cool on cookie sheets for 2 minutes. Transfer to wire racks and let cool.
Note
Store cookies in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 78, Fat, total (g) 3, chol. (mg) 4, sat. fat (g) 1, carb. (g) 12, Monounsaturated fat (g) 1, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 0, sugar (g) 7, pro. (g) 1, vit. A (IU) 0, vit. C (mg) 0, Thiamin (mg) 0.04, Riboflavin (mg) 0.04, Niacin (mg) 0.4, Pyridoxine (Vit. B6) (mg) 0.02, Folate (µg) 12.1, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 75, Potassium (mg) 60, calcium (mg) 10.1, iron (mg) 0.54, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1/2   cup   salted butter, softened
1    cup   granulated sugar
1      egg
1    teaspoon   vanilla
1    cup   canned pumpkin
2 1/4   cups   all-purpose flour
2    teaspoons   baking powder
1    teaspoon   baking soda
1    teaspoon   ground cinnamon
1/2   teaspoon   salt
1    cup   fresh cranberries, coarsely chopped
1/2   cup   chopped walnuts
1    tablespoon   finely shredded orange peel
Cream Cheese Frosting:
1/2   8 ounce package  reduced-fat cream cheese, softened
1    cup   powdered sugar
2    tablespoons   salted butter, softened
1    teaspoon   vanilla
directions
Preheat oven to 350 degrees F. Line cookie sheets with parchment paper; set aside. In a large bowl beat 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and beat until fluffy. Beat in egg, 1 teaspoon vanilla, and pumpkin until combined.
In a medium bowl stir together the flour, baking powder, baking soda, cinnamon, and salt. Add to pumpkin mixture and beat until combined. Gently fold in the cranberries, walnuts and orange peel.
Drop dough by rounded teaspoons 2 inches apart onto prepared cookie sheets. Bake about 10 minutes or until edges start to brown. Remove and cool on wire racks.
For frosting, in a small mixing bowl beat cream cheese with an electric mixer until smooth. Beat in powdered sugar, butter, and vanilla until combined and smooth. Spread frosting over cookies.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 88, Fat, total (g) 4, chol. (mg) 12, sat. fat (g) 2, carb. (g) 12, Monounsaturated fat (g) 1, Polyunsaturated fat (g) 1, fiber (g) 1, sugar (g) 7, pro. (g) 1, vit. A (IU) 875, vit. C (mg) 1, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 12, sodium (mg) 97, Potassium (mg) 31, calcium (mg) 20, iron (mg) 0, Percent Daily Values are based on a 2,000 calorie diet

These little cookies are a Mexican tradition, so make sure to use a pig cookie cutter. Decorate with vanilla frosting and white nonpareils to finish the look.

ingredients
2/3   cup   butter, softened
3/4   cup   packed brown sugar
2    teaspoons   ground ginger
1    teaspoon   baking soda
1    teaspoon   ground cinnamon
1    teaspoon   finely shredded orange peel
1/2   teaspoon   salt
1/4   teaspoon   ground cloves
1      egg
1/2   cup   molasses
3    cups   all-purpose flour
    Canned vanilla frosting (optional)
    White nonpareils or small decorative candies (optional)
directions
In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, ginger, baking soda, cinnamon, orange peel, salt, and ground cloves. Beat until combined, scraping sides of bowl occasionally. Beat in egg and molasses until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. Cover and chill about 3 hours or until dough is easy to handle.
Preheat oven to 375 degrees F. Lightly grease a cookie sheet or line the sheet with parchment paper; set aside. On a lightly floured surface, roll half the dough at a time to 1/4 inch thick. Cut out shapes with a lightly floured 4- to 5-inch pig-shape cookie cutter. Place cutouts 2 inches apart on prepared cookie sheet.*
Bake in the preheated oven for 7 to 8 minutes or until edges are light brown. Cool on cookie sheet for 1 minute. Transfer to a wire rack; cool completely.
To decorate, if desired, spoon canned vanilla frosting into a decorating bag fitted with a small round tip. (Or fill a heavy resealable plastic bag with frosting; snip a small hole in one corner of the bag.) To outline each cookie, pipe a border around the edge. For the pig's eye, pipe a small dot of frosting onto cookie. Add a white nonpareil or small decorative candy.
Tip
*
To easily transfer cutouts from the floured surface to the cookie sheet, use a thin, wide, and flexible metal spatula.

Storage
To store:
Layer undecorated cookies between layers of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. To serve, thaw cookies, if frozen. If desired, decorate cookies as directed in Step 4.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 205, Fat, total (g) 7, chol. (mg) 30, sat. fat (g) 4, carb. (g) 33, Monounsaturated fat (g) 2, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 15, pro. (g) 3, vit. A (IU) 242.95, vit. C (mg) 0, Thiamin (mg) 0.16, Riboflavin (mg) 0.12, Niacin (mg) 1.38, Pyridoxine (Vit. B6) (mg) 0.08, Folate (µg) 40.32, Cobalamin (Vit. B12) (µg) 0.06, sodium (mg) 193, Potassium (mg) 174, calcium (mg) 30.29, iron (mg) 1.62, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1      prepared piecrust (such as Pillsbury)
2    4 ounces   logs cinnamon-cranberry goat cheese
6    tablespoons   plus 1 cup sugar
1      egg
2    tablespoons   milk
1    12 ounce bag  cranberries
1    cup   cranberry juice
1/2   teaspoon   lemon zest
1    tablespoon   lemon juice
directions
Heat oven to 425 degrees. Fit piecrust into a 9- or 9-1/2-inch removable-bottom tart pan. Line with a double layer of nonstick foil, pressing against side of crust. Bake at 425 degrees for 18 minutes. Remove crust from oven, reduce heat to 375 degrees and remove foil.
Meanwhile, blend goat cheese, 6 tbsp of the sugar, the egg and milk in a bowl. Pour into crust. Bake at 375 degrees for 20 minutes or until set.
While cheese layer bakes, make topping. Combine remaining 1 cup sugar, the cranberries, cranberry juice, lemon zest and lemon juice in a saucepan. Bring to a boil and cook for 10 minutes over medium heat, stirring occasionally. Remove from heat and pour over baked goat cheese layer. Cool until set.
Tip
For a pretty garnish, reserve 1/3 cup raw cranberries. Spritz with nonstick cooking spray and roll in sugar.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 251, Fat, total (g) 9, chol. (mg) 30, sat. fat (g) 5, carb. (g) 38, fiber (g) 1, pro. (g) 5, sodium (mg) 144, Percent Daily Values are based on a 2,000 calorie diet

Get out the napkins before you dive into this delicious, but messy, dessert sandwich. You can also make it on the grill. Cook, covered, over indirect heat.

ingredients
1      (24-inch) baguette, halved lengthwise
1    cup   chocolate hazelnut spread
1 1/4   cups   marshmallow creme
2      graham crackers
directions
Preheat oven to 350 degrees. Scoop out some of the soft insides of the bread to create a hollow. Spread the chocolate hazelnut spread evenly over bread halves, then top one side with marshmallow cream. Sandwich the two, then wrap in foil. Bake until warmed through, about 10 minutes.

Filled with raspberry preserves and decadent white chocolate and mascarpone, these dainty sandwich cookies are irresistible.

ingredients
1/2   cup   butter, softened
1    cup   sugar
1/2   teaspoon   baking soda
1/4   teaspoon   salt
1      egg
1    teaspoon   vanilla
2    cups   all-purpose flour
1/2   cup   buttermilk
1/2   cup   seedless raspberry preserves
    White Chocolate and Mascarpone Filling
    Colored sugar (optional)
White Chocolate-Mascarpone Filling
3    ounces   chopped white baking chocolate (with cocoa butter)
1/4   cup   whipping cream
1/2   cup   mascarpone or cream cheese
1/4   cup   softened butter
1/2   teaspoon   vanilla
4    cups   powdered sugar

directions
Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper; set aside.
In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking soda, and salt. Beat until combined, scraping bowl occasionally. Beat in egg and vanilla until combined. Alternately add flour and buttermilk, beating on low speed after each addition just until mixture is combined. Spoon dough with a teaspoon, 1 inch apart onto prepared cookie sheet.
Bake in the preheated oven for 7 to 8 minutes or until tops are set. Cool completely on parchment-lined cookie sheet on a wire rack. Peel cooled cookies off the paper. Spread the flat side of half of the cookies with about 1/4 teaspoon raspberry preserves. In a large pastry bag fitted with a small star tip, pipe White Chocolate and Mascarpone Filling over the raspberry preserve layer. Top with the remaining cookies, flat sides down. If desired, pipe additional filling on top of whoopie pies and/or sprinkle with colored sugar. Chill for 30 minutes before serving. Makes about 72 sandwich cookies.
White Chocolate-Mascarpone Filling
In a heavy small saucepan, combine white baking chocolate (with cocoa butter) and whipping cream. Cook and stir over low heat until chocolate nearly melts. Remove from heat; stir until smooth. Cool for 15 minutes. Meanwhile, in a large bowl, combine mascarpone cheese and butter. Beat with an electric mixer on medium to high speed until smooth. Beat in vanilla. Gradually add powdered sugar, beating well. Beat in the cooled white chocolate mixture. Chill about 30 minutes or until firm enough to pipe.
Storage
Place bars in a single layer in an airtight container; cover. Store in refrigerator for up to 3 days or freeze for up to 3 months. Thaw at least 1 hour in refrigerator before serving.

ingredients
    Nonstick cooking spray
1/2   cup   butter
2    ounces   white baking chocolate with cocoa butter, chopped
2      eggs
2/3   cup   sugar
1    teaspoon   vanilla
1    cup   all-purpose flour
1/2   teaspoon   baking powder
    Dash salt
1/3   cup   white baking pieces
1/3   cup   flaked coconut
1/3   cup   chopped pecans, toasted*
2    ounces   white baking chocolate with cocoa butter, melted
directions
Preheat oven to 350 degrees F. Line an 8x8x2-inch baking pan with foil, extending the foil over edges of pan. Coat foil with cooking spray; set pan aside.
In a medium saucepan cook and stir butter and 2 ounces chopped white chocolate over low heat until melted and smooth. Remove from heat. Add eggs, sugar, and vanilla. Beat lightly with a wooden spoon just until combined. In a small bowl stir together flour, baking powder, and salt. Add flour mixture to white chocolate mixture, stirring just until combined. Stir in white baking pieces, coconut, and pecans. Spread batter evenly in the prepared baking pan.
Bake for 30 to 35 minutes or until top is golden. Cool in pan on a wire rack. Using the edges of the foil, lift uncut brownies out of pan. Cut into bars. Drizzle with the 2 ounces melted white chocolate. Let stand until white chocolate is set.
Tip
*Tip:
To toast pecans, preheat oven to 350 degrees F. Spread pecans in a single layer in a shallow baking pan. Bake for 5 to 10 minutes or until nuts are slightly golden, stirring once or twice; cool.

Storage
To Store:
Place brownies in a single layer in an airtight container; cover. Store in the refrigerator for up to 2 days.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 165, Fat, total (g) 10, chol. (mg) 33, sat. fat (g) 6, carb. (g) 18, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 0, sugar (g) 13, pro. (g) 2, vit. A (IU) 183.98, vit. C (mg) 0.12, Thiamin (mg) 0.07, Riboflavin (mg) 0.07, Niacin (mg) 0.41, Pyridoxine (Vit. B6) (mg) 0.02, Folate (µg) 14.4, Cobalamin (Vit. B12) (µg) 0.05, sodium (mg) 81, Potassium (mg) 43, calcium (mg) 34, iron (mg) 0.46, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet

ingredients
    Gingersnap Crust (see recipe below) or Baked Pastry Shell (see recipe below)
1/2   cup   sugar
2    envelopes  unflavored gelatin
1/2   teaspoon   ground cinnamon
1/2   teaspoon   ground allspice
1/4   teaspoon   salt
1/4   teaspoon   ground ginger
1/4   teaspoon   ground nutmeg
3/4   cup   milk
2      egg yolks
1    cup   canned pumpkin
1    cup   whipping cream
2    tablespoons   sugar
    Whipped cream (optional)
    Chopped toasted pecans (optional)
Gingersnap Crust
1/3   cup   butter, melted
1 1/4   cups   finely crushed gingersnaps (20 to 22 cookies)

Baked Pastry Shell
1 1/4   cups   all-purpose flour
1/4   teaspoon   salt
1/3   cup   shortening
4 - 5    tablespoons   cold water

directions
Prepare Gingersnap Crust or Baked Pastry Shell; set aside.
For Filling:
In a heavy medium saucepan, stir together the 1/2 cup sugar, gelatin, cinnamon, allspice, salt, ginger, and nutmeg; stir in milk. Cook and stir over medium heat until gelatin dissolves.
In a medium mixing bowl, slightly beat egg yolks with a rotary beater or fork. Gradually stir about half of the hot milk mixture into yolks. Pour yolk mixture into hot filling in pan. Stir in pumpkin. Bring to a gentle boil; reduce heat. Cook and stir for 2 minutes more. Remove from heat. Transfer to a large mixing bowl. Cover and chill until the pumpkin mixture mounds when spooned, stirring occasionally (1 to 1-1/2 hours).
In a chilled medium mixing bowl, combine the whipping cream and the remaining 2 tablespoons sugar. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form. Fold whipped cream into pumpkin mixture. Cover and chill again until mixture mounds when spooned (about 30 minutes).
Transfer the filling to Gingersnap Crust. Cover and chill about 4 hours or until set. If desired, garnish with additional whipped cream and top with pecans. Makes 8 servings.
Gingersnap Crust
Preheat oven to 375 degrees F. Combine butter and gingersnaps in a medium mixing bowl; toss to mix well. Spread evenly into a 9-inch pie plate. Press onto bottom and up sides to form a firm, even crust. Bake for 4 to 5 minutes or until edge is lightly browned. Makes 1 (9-inch) pie crust.
Baked Pastry Shell
Stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened (4 to 5 tablespoons cold water total). Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Generously prick bottom and side of pastry in pie plate with a fork. Prick all around where bottom and side meet. Line pastry with a double thickness of foil. Bake in a 450 degree F oven for 8 minutes. Remove foil. Bake 5 to 6 minutes more or until golden. Cool on a wire rack. Makes 10 servings.
Make Ahead Tip
Pie can be assembled and chilled overnight before serving.

Variation
Graham Cracker Crust:
To make a graham cracker crust, prepare as directed for gingersnap crust except stir 1/4 cup sugar into the melted butter and substitute 1-1/4 cups finely crushed graham crackers (about 18 squares) for the crushed gingersnaps.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 349, Fat, total (g) 23, chol. (mg) 118, carb. (g) 33, fiber (g) 1, pro. (g) 5, sodium (mg) 299, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1    recipe  Nut Pastry (see recipe below)
1      egg, slightly beaten
1    tablespoon   water
    Granulated sugar (optional)
1    15 ounce can  pumpkin
1/2   cup   packed brown sugar
1/2   cup   apple butter
1    teaspoon   ground cinnamon
1/2   teaspoon   ground ginger
1/4   teaspoon   salt
1/8   teaspoon   ground cloves
2      eggs, slightly beaten
1      egg yolk, slightly beaten
1/2   cup   whipping cream
1/2   cup   chopped pecans or walnuts
2    tablespoons   butter, softened
2    tablespoons   all-purpose flour
2    tablespoons   packed brown sugar
    Vanilla ice cream (optional)
Nut Pastry
2 1/4   cups   all-purpose flour
3/4   teaspoon   salt
2/3   cup   shortening
1/2   cup   ground pecans or walnuts
8 - 10    tablespoons   water

directions
Prepare the Nut Pastry. On lightly floured surface, roll out half of the pastry to fit a 9-inch pie plate. Ease into pie plate; trim pastry to edge of pie plate. Roll out remaining pastry to 1/8-inch thickness. Cut out 1/2- to 1-inch fall or holiday designs. In a small bowl combine the 1 egg and water. Brush over edge of pastry in pie plate. Arrange cutouts around edge of pastry. Brush cutouts with egg mixture. Sprinkle with granulated sugar, if you like. Set pie plate aside.
For filling, in a medium bowl, combine pumpkin, 1/2 cup brown sugar, apple butter, cinnamon, ginger, salt and cloves. Add 2 eggs and egg yolk; beat lightly with a fork just until combined. Gradually add whipping cream; stir till combined. Turn into prepared crust.
Loosely cover edge of pastry with foil to prevent overbrowning. Bake in a 375 degree oven for 20 minutes. Remove foil; bake 20 minutes more. Meanwhile, in a small bowl combine the nuts, butter, flour and 2 tablespoons brown sugar. Sprinkle over the pie. Bake for 15 to 20 minutes more or until a knife inserted near the center comes out clean.
Cool on wire rack. Cover and chill in the refrigerator within 2 hours. If desired, serve with vanilla ice cream. Makes 8 to 10 servings.
Nut Pastry
In a medium bowl stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea size. Stir in ground pecans or walnuts. Sprinkle with water, 1 tablespoon at a time, over mixture and toss until moistened. Form into a ball.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 665, Fat, total (g) 37, chol. (mg) 135, sat. fat (g) 11, carb. (g) 75, fiber (g) 5, sugar (g) 38, pro. (g) 9, vit. A (IU) 119.53, vit. C (mg) 3.54, sodium (mg) 365, calcium (mg) 90.87, iron (mg) 3.96, Percent Daily Values are based on a 2,000 calorie diet

ingredients
3    cups   all-purpose flour
2    cups   sugar
1    teaspoon   baking soda
1    teaspoon   salt
1    teaspoon   ground cinnamon
2      eggs, lightly beaten
1 1/4   cups   canola oil or cooking oil
2    teaspoons   vanilla
3    medium  Granny Smith apples, peeled and chopped (3 cups)
1    cup   chopped pecans or walnuts, toasted
    Sweetened whipped cream (optional)
    Apple slices (optional)
directions
Grease a 13x9x2-inch baking pan; set aside. In a very large bowl, combine flour, sugar, baking soda, salt and cinnamon; make a well in center of dry mixture and set aside.
In a medium bowl, combine eggs, oil and vanilla; stir in apples and nuts. Add egg mixture to flour mixture, stirring just until moistened (batter will be stiff). Spread batter in prepared pan.
Bake in a 350 degrees oven for 50 to 55 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack for at least 1 hour. Serve slightly warm or at room temperature. If you like, top each serving with sweetened whipped cream and an apple slice. Makes 20 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 324, Fat, total (g) 18, chol. (mg) 21, sat. fat (g) 2, carb. (g) 38, Monounsaturated fat (g) 11, Polyunsaturated fat (g) 5, fiber (g) 2, sugar (g) 23, pro. (g) 3, vit. A (IU) 48.59, vit. C (mg) 1.18, Thiamin (mg) 0.19, Riboflavin (mg) 0.14, Niacin (mg) 1.18, Pyridoxine (Vit. B6) (mg) 0.04, Folate (µg) 40.32, Cobalamin (Vit. B12) (µg) 0.06, sodium (mg) 187, Potassium (mg) 73, calcium (mg) 10.1, iron (mg) 1.08, Percent Daily Values are based on a 2,000 calorie diet

Sugar cookie acts as the crust for this sweet caramel apple dessert pizza.

ingredients
1    14 ounce package  sugar cookie dough (such as Immaculate)
    All-purpose flour
4    ounces   low-fat cream cheese
1    teaspoon   brown sugar
1/2   tablespoon   unsalted butter
2      small Granny Smith apples, cored and thinly sliced
1    teaspoon   cinnamon
1/2   teaspoon   nutmeg
2    tablespoons   crushed pecans
2    tablespoons   crushed walnuts
1    tablespoon   caramel sauce (optional)
directions
Preheat the oven to 350 degrees . Remove cookie dough from package and arrange on a floured pizza peel or a pastry slab. Using a rolling pin, roll the dough to a 1/2-inch thickness, making sure cookies get combined into one large rectangular- shaped crust. Smooth out any creases with your fingers.
Transfer crust to a baking sheet and bake 14 minutes. Remove from oven and let cool. Meanwhile, combine cream cheese and brown sugar in a medium bowl; set aside.
In a medium skillet over medium- low heat, melt butter and add apples, cinnamon and nutmeg. Saute, tossing occasionally, until soft, 3 to 5 minutes.
Spread cream cheese mixture on cooled crust. Arrange spiced apples on top. Sprinkle with crushed nuts.
If using caramel sauce, heat in a microwave 10 seconds and drizzle over spiced-apple pizza.

ingredients
2    cups   half-and-half or light cream
1    3-inch stick  cinnamon
4    ounces   bittersweet or semisweet chocolate, chopped
5      egg yolks, lightly beaten
1/3   cup   sugar
1    teaspoon   vanilla
1/2   teaspoon   ground ancho chile pepper
1/8   teaspoon   salt
2    tablespoons   sugar
1/4   teaspoon   ground cinnamon
directions
Preheat oven to 325 degrees F. In a heavy small saucepan, heat half-and-half and cinnamon stick over medium heat just until bubbly. Remove from heat; remove cinnamon stick. Add chocolate to cream. Let stand 5 minutes; whisk until smooth and set aside.
Meanwhile, in a medium bowl, combine egg yolks, 1/3 cup sugar, the vanilla, chile pepper, and salt. Whisk until combined. Slowly whisk the chocolate mixture into the egg mixture.
Place six 5- to 6-ounce ungreased casseroles, souffle dishes, or 6-ounce custard cups in a 13x9x2-inch baking dish or pan. Divide custard mixture mixture evenly among the souffle dishes. Place baking dish on oven rack. Pour enough boiling water into the baking dish to reach halfway up the sides of the casseroles.
Bake for 35 to 40 minutes or until a knife inserted near the centers comes out clean. Carefully remove casseroles from water; cool on a wire rack. Cover and chill for at least 1 hour or up to 24 hours.
Before serving, let custards stand at room temperature for 20 minutes.
In a small bowl, combine 2 tablespoons sugar and the ground cinnamon. Sprinkle evenly atop custards. Place on a baking sheet. Caramelize sugar with a culinary torch or broil* 4 to 5 inches from heat for 1 to 2 minutes until sugar is melted and lightly browned. Serve immediately. Makes 6 servings.
Tip
* Choose the culinary torch if your dishes are not broiler safe.

ingredients
1    recipe  Whipped Cream Frosting or purchased whipped white frosting
1/2   teaspoon   ground cinnamon
    Orange food coloring
    Crushed graham crackers
1      recipe Pumpkin Cupcakes or 12 pre-made cupcakes
Pumpkin Cupcakes
1      package 2-layer-size yellow cake mix
3/4   cup   water
1/3   cup   vegetable oil
1    cup   canned pumpkin
1/2   cup   sour cream
1    teaspoon   pumpkin pie spice

Sweetened Whipped Cream Frosting
    Water
1    tablespoon   cold water
1/2   teaspoon   unflavored gelatin
1    cup   whipping cream
2    tablespoons   sugar

directions
Prepare Sweetened Whipped Cream Frosting. Stir ground cinnamon and several drops orange food coloring into 1-1/2 cups of the frosting. Use orange frosting to frost cupcakes. Sprinkle frosted cupcakes with crushed graham crackers. Spoon a small dollop of the reserved white frosting on the top of each cupcake. If desired, sprinkle with additional cinnamon and/or ground nutmeg.
Pumpkin Cupcakes
Preheat oven to 350 degrees F. Line twenty-four 2 1/2-inch muffin cups with paper bake cups; set aside. Prepare cake mix according to package directions, except use 3/4 cup water and 1/3 cup oil. Stir pumpkin, sour cream, and pumpkin pie spice into batter. Spoon batter into prepared muffin cups, filling each two-thirds to three-fourths full. Bake as directed for cupcakes. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks. Nutrition Analysis: 123 calories, 1 g protein, 18 g carbohydrate, 6 g total fat, (1 g sat. fat), 2 mg cholesterol, 0 g fiber, 32% Vitamin A, 1% Vitamin C, 144 mg sodium, 5% calcium, 3% iron
Sweetened Whipped Cream Frosting
In a large saucepan bring about 1 inch water to boiling over high heat. Meanwhile, in a 1-cup heatproof glass measuring cup combine the 2 tablespoons cold water and unflavored gelatin. Let stand for 2 minutes. Place measuring cup in the saucepan of boiling water. Cook and stir about 1 minute or until the gelatin is completely dissolved. Remove measuring cup from water; set aside. Cool for 5 minutes. In a chilled large mixing bowl beat whipping cream and sugar with the chilled beaters of an electric mixer on medium speed while gradually drizzling the gelatin mixture over the cream mixture. Continue beating the cream mixture until stiff peaks form (tips stand straight). Makes 4 cups.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 306, Fat, total (g) 18, chol. (mg) 32, sat. fat (g) 7, carb. (g) 35, Monounsaturated fat (g) 5, Polyunsaturated fat (g) 4, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 19, pro. (g) 3, vit. A (RE) 421, vit. A (IU) 3521, vit. C (mg) 1, Thiamin (mg) 0.09, Riboflavin (mg) 0.11, Niacin (mg) 0.86, Pyridoxine (Vit. B6) (mg) 0.03, Folate (µg) 25.03, Cobalamin (Vit. B12) (µg) 0.08, sodium (mg) 260, Potassium (mg) 90, calcium (mg) 80, iron (mg) 1.03, Percent Daily Values are based on a 2,000 calorie diet

Simple to make and delightful to eat, these fruit- and nut-stuffed apples smell wonderful simmering in the crockpot. Dress them up with a scoop of ice cream and drizzle of sea salt caramel glaze.

ingredients
4      baking apples, such as Pink Lady, Honeycrisp or Braeburn, about 2 1/2 to 2 3/4 inches in diameter
1/3   cup   dried cranberries, chopped
1/4   cup   finely chopped walnuts
1/4   cup   packed brown sugar
1    cup   apple cider or apple juice
1    teaspoon   lemon zest
2    tablespoons   lemon juice
3      inches stick cinnamon
1    tablespoon   butter, cut into four pieces
1/3   cup   packed brown sugar
1/4   cup   whipping cream
1/4   cup   butter
1    tablespoon   light-color corn syrup
1/2   teaspoon   vanilla
1/2   teaspoon   coarse sea salt
    Vanilla or cinnamon ice cream (optional)
directions
Core apples; peel a strip from the top of each apple. Place apples, top sides up, in a 3 1/2- or 4-quart slow cooker. (If necessary, trim apples so they will sit on the bottom of the cooker.)
In a small bowl, combine cranberries, walnuts and brown sugar. Spoon mixture into centers of apples, patting in with a knife or narrow metal spatula. Combine apple cider, lemon zest and lemon juice and pour around apples in cooker. Add stick cinnamon to liquid. Top each apple with a piece of butter.
Cover and cook on low-heat setting for 5 hours or on high-heat setting for 2 1/2 hours.
For sauce: In a heavy small saucepan, bring the 1/3 cup brown sugar, whipping cream, butter and corn syrup to boiling over medium-high heat, whisking occasionally; reduce heat to medium. Boil gently, uncovered, for 2 minutes more. Remove from heat. Stir in vanilla and sea salt. Cool to room temperature before serving, or chill for up to 24 hours and rewarm in the microwave on 50 percent power (medium) for 1 1/2 to 2 minutes before serving, stirring twice.
To serve, transfer warm apples to dessert dishes. Spoon some of the cooking liquid from cooker over apples. Serve with Sea Salt-Caramel Sauce and, if you like, ice cream.
Variation
For a quicker sauce, just stir together 1/2 cup caramel-flavored ice cream topping and 1/2 teaspoon coarse sea salt in a small saucepan and warm through before serving.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 549, Fat, total (g) 25, chol. (mg) 59, sat. fat (g) 13, carb. (g) 80, Monounsaturated fat (g) 6, Polyunsaturated fat (g) 4, Trans fatty acid (g) 1, fiber (g) 7, sugar (g) 68, pro. (g) 2, vit. A (IU) 797.3, vit. C (mg) 15.5, Thiamin (mg) 0.09, Riboflavin (mg) 0.11, Niacin (mg) 0.52, Pyridoxine (Vit. B6) (mg) 0.18, Folate (µg) 17.55, Cobalamin (Vit. B12) (µg) 0.06, sodium (mg) 440, Potassium (mg) 435, calcium (mg) 70, iron (mg) 1.03, Percent Daily Values are based on a 2,000 calorie diet

This wonderfully moist and generously spiced six-layer cake is a showy spin on humble applesauce cake.

ingredients
1    cup   butter
3      eggs
4    cups   all-purpose flour
1    teaspoon   baking powder
1    teaspoon   baking soda
1    teaspoon   salt
1    teaspoon   ground ginger
1    cup   sugar
1    cup   mild-flavor molasses
2    teaspoons   vanilla
1    cup   buttermilk or sour milk (see note)
1    24 ounce jar  homestyle chunky applesauce
1 1/2   cups   cups apple butter
2    teaspoons   apple pie spice or 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground allspice, 1/4 teaspoon ground cloves (optional)
1 - 2    cups   whipped cream
1/2   cup   coarsely chopped walnuts, black walnuts, pecans or hickory nuts, toasted
directions
Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, lightly grease bottoms of three 8x1-1/2-inch round baking pans. Line bottoms of pans with parchment paper. Grease and lightly flour bottoms and sides of pans; set aside. In a large bowl, combine flour, baking powder, baking soda, salt and ginger; set aside.
In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar; beat until well combined. Add eggs, one at a time, beating well after each addition. Add molasses and vanilla; beat until well combined (mixture will appear curdled). Alternately add the flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. Pour 1 cup plus 2 tablespoons of the batter into each prepared pan. Refrigerate the remaining batter.
Bake in a 375 degrees oven about 15 minutes or until a wooden toothpick inserted near center comes out clean. Cool for 10 minutes in pans on wire racks. Remove from pans and completely cool on wire racks. Wash pans; line bottoms with waxed paper, grease and lightly flour. Repeat with the remaining batter.
In a medium bowl, combine applesauce, apple butter, and if you like, apple pie spice. To assemble, select the cake layer that's most attractive; set aside for the top layer. Place one of the remaining cake layers on a serving plate; top with about 3/4 cup of the applesauce mixture, spreading to within 1/2 inch of the edge. Repeat with remaining cake layers and applesauce mixture. Place reserved cake layer on top. Chill, covered, in the refrigerator for at least 6 or up to 24 hours before serving to make slicing easier and to allow applesauce mixture to moisten the cake.
Let cake stand at room temperature for 1 hour before serving. Just before serving, spread about 1 cup whipped cream on top; sprinkle with nuts. If you like, pass additional whipped cream.
Note
Sour Milk To make 1 cup sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup liquid; stir. Let the mixture stand for 5 minutes before using.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 376, Fat, total (g) 12, chol. (mg) 54, sat. fat (g) 6, carb. (g) 64, fiber (g) 2, pro. (g) 4, vit. A (IU) 340.13, vit. C (mg) 1.18, sodium (mg) 255, calcium (mg) 80.77, iron (mg) 2.16, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1 1/2   cups   white whole-wheat flour
1    teaspoon   baking soda
1/4   teaspoon   salt
1/2   cup   canola oil
1/4   cup   sugar
1/4   cup   honey
1      large egg
1    cup   unsweetened applesauce
2    sticks  unsalted butter, softened
10    ounces   Marshmallow Fluff
3/4   cup   confectioners' sugar
1 1/2   teaspoons   vanilla extract
6 - 8    drops  red food coloring
9      Foot Loops Cereal Straws, halved
9      spice drops, halved
1    4 ounce tube  white decorating frosting
directions
Preheat oven to 350 degrees F. Combine flour, baking soda, and salt in a bowl. Beat oil, sugar, and honey with mixer until light and fluffy, 3 minutes. Beat in egg. Add flour mixture alternating with applesauce, starting and ending with flour until blended.
Line 18 muffin cups. Fill with batter; bake 18 to 22 minutes. Cool completely on a wire rack.
To Decorate:
Beat butter with a mixer until light and fluffy. Beat in marshmallow creme, then confectioners sugar and vanilla. Stir in food coloring. Spoon into pastry bag with 1/2-inch star tip and pipe. Insert straw into center. Mold spice drops to look like a flame; attach with white frosting. Draw lines with frosting to look like wax drippings.

ingredients
    Dry bread crumbs, for dusting
1 1/2   cups   granulated sugar
3      large eggs
1    stick  unsalted butter, melted
3      limes
1 1/2   cups   all-purpose flour
    Finely grated zest of 3 limes
1/2   pint   raspberries
4      figs, cut into eighths, or additional 1/2 pint raspberries
    Confectioners' sugar, for dusting
directions
Preheat the oven to 350 degrees. Butter a 9-inch springform pan and coat with bread crumbs. In a bowl, using a handheld mixer, beat the granulated sugar and eggs at high speed until fluffy, 2 minutes. Beat in the butter and two-thirds of the zest. At low speed, alternately beat in the flour and lime juice until almost incorporated. Using a rubber spatula, gently fold the batter until smooth.
Scrape the batter into the prepared pan and smooth the surface. Gently press in the raspberries and figs. Bake the cake on the bottom third of the oven for 40 minutes. Transfer to the upper third of the oven and continue baking for 35 minutes longer, until a cake tester inserted in the center comes out clean with a few crumbs attached.
Transfer the cake to a rack to cool. Run a thin knife around the edge and release the springform. Dust the cake with confectioners' sugar. Sprinkle with the remaining lime zest, cut into wedges and serve.

ingredients
2 1/4   cups   all-purpose flour
1    teaspoon   baking soda
1    teaspoon   salt
1    cup   (2 sticks) unsalted butter OR: margarine, at room temperature
2/3   cup   smooth peanut butter
1    cup   granulated sugar
1    cup   packed light-brown sugar
2      eggs
2    teaspoons   vanilla
1    12 ounce bag  semisweet chocolate chunks OR: one 10-ounce bag oversize semisweet chips
1 1/4   cups   coarsely chopped pecans
directions
Heat oven to 325 degrees F.
Combine flour, baking soda and salt in medium-size bowl.
Beat together the butter, peanut butter, granulated sugar and brown sugar in a large bowl until light and fluffy, about 3 minutes. Beat in the eggs and vanilla until blended. Stir in the flour mixture until blended and dough forms. Stir in the chocolate chunks or chocolate chips and chopped pecans.
Using a 1/4 cup dry measure, drop dough by slightly rounded mounds onto large ungreased baking sheets, spacing the cookies about 2 inches apart.
Bake in 325 degrees F oven 15 to 17 minutes or until golden brown around edges and lightly colored on top.
Remove the baking sheets to a wire rack and let cookies cool on sheets for about 3 minutes. Remove the cookies with a metal spatula from the baking sheets to a wire rack and let cool completely.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 323, Fat, total (g) 20, chol. (mg) 39, sat. fat (g) 8, carb. (g) 35, fiber (g) 2, pro. (g) 5, sodium (mg) 186, Percent Daily Values are based on a 2,000 calorie diet

These elegant tarts make an impressive dessert delivered to your table. Thinly sliced pears are arranged on circles of pie pastry and baked.

ingredients
Crust:
2    cups   all-purpose flour
1    tablespoon   sugar
1/2   teaspoon   salt
10    tablespoons   cold unsalted butter
8 - 9    tablespoons   ice water
Topping:
4      Comice or Bartlett pears, peeled, halved, cored and thinly sliced
1/2   cup   plus 2 teaspoons sugar
2    tablespoons   all-purpose flour
1/4   teaspoon   ground cinnamon
1/8   teaspoon   salt
directions
Crust:
In a bowl, whisk flour, sugar and salt. Cut butter into pieces. With a pastry blender or your fingertips, work butter into flour mixture until texture of coarse meal.
Gradually add ice water, tossing with a fork, until mixture begins to hold together. Gather dough together and divide in half. Flatten into two discs, wrap each in plastic and refrigerate for 30 minutes.
On lightly floured surface, roll out one pastry disc to 1/4-inch thickness. Using a 3-1/4-inch round cookie cutter, cut out 6 circles of dough, rerolling as needed. Transfer rounds to an ungreased baking sheet. Repeat with remaining dough for a total of 12 circles.
Heat oven to 425 Degrees F.
Topping:
Gently toss pear slices, 1/2 cup of the sugar, the flour, cinnamon and salt in a large bowl. Arrange 6 pear slices on each round, fanning out and overlapping slightly. Evenly sprinkle tartlets with remaining 2 teaspoons sugar.
Bake at 425 degrees F for 30 minutes or until pastry is golden and pears are tender. Serve warm or at room temperature.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 237, Fat, total (g) 10, chol. (mg) 26, sat. fat (g) 6, carb. (g) 35, fiber (g) 2, pro. (g) 3, sodium (mg) 123, Percent Daily Values are based on a 2,000 calorie diet

ingredients
    Nonstick cooking spray
1 1/4   cups   all-purpose flour
1 1/4   teaspoons   baking powder
1    teaspoon   finely shredded lemon or orange peel
1/4   teaspoon   baking soda
1/4   teaspoon   salt
3/4   cup   granulated sugar
3    tablespoons   butter or margarine, softened
1/4   cup   refrigerated or frozen egg product, thawed
1    teaspoon   vanilla
1/2   cup   buttermilk
2    ounces   reduced-fat cream cheese (Neufchatel), softened
1/4   cup   granulated sugar
2    tablespoons   refrigerated or frozen egg product, thawed
1    cup   raspberries or thinly sliced apricots or nectarines
    Raspberries or thinly sliced apricots or nectarines (optional)`
    Sifted powdered sugar
directions
Lightly coat a 9x1-1/2-inch round baking pan with cooking spray; set aside. In a medium bowl stir together the flour, baking powder, lemon peel, baking soda, and salt. Set aside.
In a medium mixing bowl beat the 3/4 cup granulated sugar and butter with an electric mixer on medium to high speed until combined. Add the 1/4 cup egg product and the vanilla. Beat on low to medium speed for 1 minute. Alternately add the flour mixture and buttermilk to the egg mixture, beating just until combined after each addition. Pour into prepared pan.
In a small mixing bowl beat the cream cheese and the 1/4 cup granulated sugar on medium to high speed until combined. Add the 2 tablespoons egg product. Beat until combined. Arrange the 1 cup raspberries over the batter in the pan. Pour the cream cheese mixture over all.
Bake in a 375 degree F oven for 30 to 35 minutes or until a wooden toothpick inserted near center comes out clean. Cool slightly on wire rack. Serve warm. If desired, top with additional fruit. Sprinkle with powdered sugar. Makes 10 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 193, Fat, total (g) 5, chol. (mg) 15, sat. fat (g) 3, carb. (g) 33, fiber (g) 1, pro. (g) 4, vit. A (IU) 242.95, vit. C (mg) 3.54, sodium (mg) 228, calcium (mg) 60.58, iron (mg) 0.9, Starch () 1, Other Carb () 1, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet

A combination of frozen and dried cherries make this fruit pie possible any day of the year. Feel free to substitute fresh for frozen when available!

ingredients
Flaky Pastry
3 3/4   cups   all-purpose flour
2    tablespoons   granulated sugar
1 1/2   teaspoons   salt
3/4   cup   shortening
1/3   cup   chilled butter, cut into chunks
2/3 - 1    cup   ice water
Double Cherry Filling
5    cups   frozen pitted tart red cherries (2 12-oz, packages)
3/4   cup   dried tart red cherries
1    cup   granulated sugar
1    cup   corn flakes
1    teaspoon   finely shredded lemon peel
1      egg white
1    tablespoon   water
directions
For Flaky Pastry
In a large mixing bowl combine the flour, the 2 Tbsp. sugar, and salt. Using a pastry blender, cut in the shortening and butter until pieces resemble small peas.
Sprinkle 1 Tbsp. of the ice water over part of the flour mixture; toss with a fork. Push moistened flour mixture to side of bowl. Repeat moistening flour mixture, using 1 Tbsp. of water at a time, until flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together. Divide into 2 uneven balls; one ball should contain two-thirds of the pastry. Cover; set aside.
For Double Cherry Filling
In a large mixing bowl combine frozen cherries, dried cherries, 1 cup granulated sugar, the cornflakes, and lemon peel. Set aside.
Preheat oven to 350 degrees F. Place larger ball of pastry between two pieces of lightly floured waxed paper. Roll to a 17x12-inch rectangle. Remove top piece of waxed paper. Carefully invert pastry into a 15x10x1-inch baking pan. Peel off waxed paper. Press pastry up sides of pan.
Spoon filling evenly over pastry. Roll remaining pastry to a 16x11-inch rectangle between 2 pieces of lightly floured waxed paper. Remove top sheet of waxed paper. Using a 3-inch heart-shape cutter, cut hearts out of pastry; set aside. Invert pastry over filling. In a small bowl whisk together egg white and 1 Tbsp. water. Brush pastry with egg white mixture.
Bake for 45 minutes or until golden brown. Cool completely in pan on wire rack.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 354, Fat, total (g) 14, chol. (mg) 10, sat. fat (g) 4, carb. (g) 54, Monounsaturated fat (g) 4, Polyunsaturated fat (g) 2, Trans fatty acid (g) 2, fiber (g) 2, sugar (g) 28, pro. (g) 4, vit. A (IU) 476, vit. C (mg) 1.2, sodium (mg) 276, Potassium (mg) 60, calcium (mg) 10, iron (mg) 1.8, Percent Daily Values are based on a 2,000 calorie diet

These elegant tarts make an impressive dessert but are easy enough for a beginning baker. Thinly sliced pears are arranged on circles of pie pastry and baked.

ingredients
Crust:
2    cups   all-purpose flour
1    tablespoon   sugar
1/2   teaspoon   salt
10    tablespoons   cold unsalted butter
8 - 9    tablespoons   ice water
Topping:
4      Comice or Bartlett pears, peeled, halved, cored and thinly sliced
1/2   cup   plus 2 teaspoons sugar
2    tablespoons   all-purpose flour
1/4   teaspoon   ground cinnamon
1/8   teaspoon   salt
directions
Crust:
In a bowl, whisk flour, sugar and salt. Cut butter into pieces. With a pastry blender or your fingertips, work butter into flour mixture until texture of coarse meal.
Gradually add ice water, tossing with a fork, until mixture begins to hold together. Gather dough together and divide in half. Flatten into two discs, wrap each in plastic and refrigerate for 30 minutes.
On lightly floured surface, roll out one pastry disc to 1?4-inch thickness. Using a 3-1/4-inch round cookie cutter, cut out 6 circles of dough, rerolling as needed. Transfer rounds to an ungreased baking sheet. Repeat with remaining dough for a total of 12 circles.
Heat oven to 425 Degrees F.
Topping:
Gently toss pear slices, 1/2 cup of the sugar, the flour, cinnamon and salt in a large bowl. Arrange 6 pear slices on each round, fanning out and overlapping slightly. Evenly sprinkle tartlets with remaining 2 teaspoons sugar.
Bake at 425 degrees F for 30 minutes or until pastry is golden and pears are tender. Serve warm or at room temperature.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 237, Fat, total (g) 10, chol. (mg) 26, sat. fat (g) 6, carb. (g) 35, fiber (g) 2, pro. (g) 3, sodium (mg) 123, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1 1/2   pounds   strawberries, washed, hulled and sliced
7    tablespoons   sugar
2    teaspoons   grated lemon peel
2 1/2   cups   biscuit mix (such as Bisquick)
2/3   cup   plus 1 tablespoon milk
1    cup   heavy cream
directions
Heat oven to 450 degrees F.
Stir strawberries and 2 tablespoons of the sugar in a small bowl; set aside.
In a second small bowl, combine lemon peel and 3 tablespoons of the sugar and stir until blended; set aside.
In large bowl, stir together biscuit mix and 2/3 cup of the milk until a soft dough forms. Turn out onto a well-floured surface. Roll into an 18 x 8-inch rectangle, about 1/4 inch thick. Brush with remaining 1 tablespoon milk, then sprinkle with lemon-sugar mixture. Roll up, starting at a short end. Cut into 8 slices, each about 1 inch thick.
Place slices on baking sheet, reshaping to flatten slightly. Bake at 450 degrees F for 9 to 10 minutes or until golden.
While biscuits cool, beat heavy cream and remaining 2 tablespoons sugar in a medium-size bowl with an electric mixer on high until stiff peaks form.
Split biscuits in half horizontally. For each serving, place one biscuit bottom on plate and spoon a scant 1/4 cup strawberries over top; dollop 2 tablespoons whipped cream over strawberry slices. Cover with biscuit top and repeat with another layer of strawberries and whipped cream.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 334, Fat, total (g) 17, chol. (mg) 44, sat. fat (g) 9, carb. (g) 43, fiber (g) 3, pro. (g) 5, sodium (mg) 495, Percent Daily Values are based on a 2,000 calorie diet

ingredients
Filling:
3    cups   1/2-inch-thick slices of pitted, peeled ripe peaches (1-1/2 pounds, about 5 peaches)
1    cup   fresh raspberries
2    tablespoons   fresh lemon juice
1/2   cup   granulated sugar
2    tablespoons   cornstarch
2    tablespoons   unsalted butter, melted
Topping:
2/3   cup   all-purpose flour
1/4   cup   granulated sugar
1    teaspoon   baking powder
1/8   teaspoon   salt
2    tablespoons   unsalted butter, melted
1/4   cup   regular or low-fat sour cream
1    tablespoon   milk
1    tablespoon   granulated sugar
    Vanilla ice cream (optional)
directions
Heat oven to 375 degrees F. Butter 9 x 9 x 2-inch square baking dish or other shallow 2-1/2-quart baking dish.
Filling:
Mix together peaches, raspberries and lemon juice in a large bowl. Stir together sugar and cornstarch in a small bowl. Add to the berry mixture; toss together to mix well. Pour into prepared pan. Drizzle evenly with the melted butter.
Topping:
Stir together flour, sugar, baking powder and salt in a large bowl. Stir together melted butter and sour cream in a small bowl. Make a well in the center of the dry ingredients; pour the sour cream mixture into well; stir to mix until a dough forms.
Roll the dough out on lightly floured surface to 1/3-inch thickness. Cut out pieces with 2-1/2-inch round cookie cutter or other desired shape. Arrange cutouts evenly over fruit. Brush cutouts with milk. Sprinkle with sugar.
Bake in 375 degree F oven for 30 to 35 minutes or until the cutouts are golden brown and the filling is bubbly. Transfer to a wire rack to cool.
Serve with ice cream if desired. Makes 8 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 228, Fat, total (g) 8, chol. (mg) 19, sat. fat (g) 5, carb. (g) 40, fiber (g) 2, pro. (g) 2, sodium (mg) 87, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1    cup   all-purpose flour
2    tablespoons   sugar
1 1/2   teaspoons   baking powder
1/4   teaspoon   ground nutmeg
2    tablespoons   butter or margarine
1/2   cup   sugar
4    teaspoons   cornstarch
1/3   cup   water
3    cups   fresh or frozen unsweetened sliced, peeled peaches
2    cups   fresh or frozen unsweetened pitted tart red cherries
1/3   cup   plain fat-free yogurt
1/4   cup   refrigerated or frozen egg product, thawed
directions
For topping, in a small bowl stir together the flour, the 2 tablespoons sugar, the baking powder, and the nutmeg. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs; set aside.
For filling, in a large saucepan stir together the 1/2 cup sugar and the cornstarch. Stir in the water. Add the peach slices and cherries. Cook and stir until thickened and bubbly. Keep filling hot while finishing topping.
Stir together the yogurt and egg product. Add yogurt mixture to topping mixture, stirring just until moistened.
Transfer filling to a 2-quart square baking dish. Using a spoon, immediately drop the topping from a spoon into 8 mounds onto hot filling.
Bake in a 400 degree F oven about 20 minutes or until a wooden toothpick inserted into the topping comes out clean. Serve warm. Makes 8 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 203, Fat, total (g) 3, chol. (mg) 8, sat. fat (g) 2, carb. (g) 41, fiber (g) 2, pro. (g) 4, vit. A (IU) 874.62, vit. C (mg) 7.09, sodium (mg) 128, calcium (mg) 80.77, iron (mg) 1.08, Fruit () 1.5, Starch () 1, Fat () 0.5, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1    16 ounce can  peach slices (juice-pack), drained
1    16 ounce can  pear halves (juice-pack), drained and cut up
1    teaspoon   grated fresh gingerroot
1/2   cup   finely crushed gingersnaps
1/2   cup   quick-cooking rolled oats
2    tablespoons   brown sugar
directions
In an 8-inch quiche dish or 8x1-1/2-inch round baking pan place the peaches, pears, and gingerroot. Toss to mix.
In a small mixing bowl stir together the gingersnaps, oats, and brown sugar. Sprinkle evenly over fruit. Bake in a 425 degree F oven for 15 to 20 minutes or until heated through. Makes 6 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 138, Fat, total (g) 1, chol. (mg) 0, sat. fat (g) 1, carb. (g) 32, fiber (g) 2, pro. (g) 2, sodium (mg) 48, Percent Daily Values are based on a 2,000 calorie diet

A mix of dried fruits and nuts, a splash of brandy, and warm spices make this pastry dessert simply divine. Cut it into diamonds, which is traditional for this Greek treat.

ingredients
1 1/4   cups   sugar
1    cup   water
3    1/4-inch slices  fresh ginger
1/2   teaspoon   finely shredded lemon peel
1/2   cup   honey
2    tablespoons   brandy or orange juice
1    tablespoon   lemon juice
2    cups   pistachios, finely chopped
1/2   cup   snipped dried apricots
1/2   cup   snipped dried cherries
1/4   cup   sugar
1    teaspoon   ground ginger
1/2   teaspoon   ground cardamom
1 1/2   cups   butter, melted
1    16 ounce package  frozen phyllo dough (9x14-inch sheets), thawed
directions
For syrup, in a medium saucepan stir together the 1-1/4 cups sugar, water, fresh ginger, and lemon peel. Bring to boiling; reduce heat. Simmer, uncovered, over medium heat for 30 minutes, stirring occasionally. Remove from heat. Stir in honey, brandy, and lemon juice. Strain to remove lemon peel and ginger. Let syrup cool to room temperature (do not refrigerate).
Preheat oven to 325 degrees F. For filling, in a large bowl combine pistachios, apricots, cherries, 1/4 cup sugar, ground ginger, and cardamom. Set aside.
Brush the bottom of a 3-quart rectangular baking dish with some of the melted butter. Unfold phyllo dough. With kitchen shears or a knife cut through the whole stack of phyllo dough sheets at one time to make a 13x9-inch rectangle. Discard extra pieces. Keep phyllo covered with plastic wrap, removing sheets as needed. One layer at a time, layer 10 phyllo sheets in the dish, generously brushing each sheet with melted butter. Sprinkle one-third of the filling on the phyllo layers. Repeat layering the phyllo sheets and filling twice.
Layer remaining phyllo sheets on the third layer of filling, brushing each sheet with butter before layering the next sheet. Drizzle any remaining butter on the top layer.
Use a sharp knife to make four straight cuts through all the layers the length of the dish to make five rows. Then make eight diagonal cuts through all the layers, making diamonds. (Do not remove the pieces from the dish). Bake 40 to 50 minutes or until golden brown. Slightly cool in the baking dish on a wire rack. Spoon syrup over hot baklava. Cool completely or let set overnight at room temperature before serving. Makes 35 servings.
Make Ahead Tip
Place baklava pieces between layers of waxed paper in an airtight container; cover. Store in the refrigerator up to 1 week or freeze up to 3 months. Thaw in the refrigerator.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 213, Fat, total (g) 12, chol. (mg) 21, sat. fat (g) 5, carb. (g) 26, fiber (g) 1, pro. (g) 3, sodium (mg) 137, Percent Daily Values are based on a 2,000 calorie diet

ingredients
4      grapefruit, peeled, pith removed, quartered, and seeded
3/4   cup   sugar
    Vanilla ice cream
    Prosecco or sparkling cider, chilled
    Grapefruit peel strips (optional)
directions
In a blender combine the grapefruit and sugar; cover and blend until smooth. Strain through a fine mesh sieve. Freeze mixture in a 1 1/2- to 2-quart ice cream freezer according to manufacturer's directions. Transfer to a freezer container. Cover and freeze at least 2 hours. Serve sorbet with scoops of vanilla ice cream and Prosecco. Top with peel, if desired.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 208, Fat, total (g) 4, chol. (mg) 25, sat. fat (g) 3, carb. (g) 34, Monounsaturated fat (g) 1, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 30, pro. (g) 2, vit. A (IU) 1306.28, vit. C (mg) 30.7, Thiamin (mg) 0.05, Riboflavin (mg) 0.08, Niacin (mg) 0.28, Pyridoxine (Vit. B6) (mg) 0.08, Folate (µg) 14.93, Cobalamin (Vit. B12) (µg) 0.1, sodium (mg) 19, Potassium (mg) 208, calcium (mg) 58, iron (mg) 0.46, Percent Daily Values are based on a 2,000 calorie diet

ingredients
4    cups   sliced fresh peaches or frozen unsweetened peach slices, thawed and undrained
3    tablespoons   packed brown sugar
2    tablespoons   all-purpose flour
1/2   teaspoon   ground ginger
1    cup   fresh or frozen unsweetened blueberries, thawed
1/4   cup   water
8      gingersnaps
2/3   cup   quick-cooking rolled oats
1/4   cup   chopped pecans (optional)
2    tablespoons   butter, melted
1    cup   frozen light whipped dessert topping, thawed (optional)
directions
Preheat oven to 375 degrees F. In a large bowl toss together peach slices, brown sugar, flour, and ginger. Add blueberries and the water; toss to combine. Spoon fruit mixture into a 2-quart square baking dish. Bake, uncovered, for 20 minutes.
Meanwhile, place gingersnaps in a heavy plastic bag. Seal bag; using the flat side of a meat mallet or a rolling pin, crush cookies until in 1/4- to 1/2-inch pieces. Transfer cookies to a medium bowl. Stir in rolled oats and, if desired, chopped pecans. Stir in butter until well mixed. Sprinkle over partially baked fruit mixture.
Bake for 15 to 20 minutes more or until fruit is bubbly and topping is lightly browned. Cool on a wire rack for 30 minutes. Serve warm. If desired, top with whipped topping.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 153, Fat, total (g) 4, chol. (mg) 8, sat. fat (g) 2, carb. (g) 29, Monounsaturated fat (g) 1, Polyunsaturated fat (g) 0, fiber (g) 3, sugar (g) 8, pro. (g) 2, vit. A (IU) 534.49, vit. C (mg) 7.09, Thiamin (mg) 0.07, Riboflavin (mg) 0.05, Niacin (mg) 0.4, Pyridoxine (Vit. B6) (mg) 0.02, Folate (µg) 12.1, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 68, Potassium (mg) 241, calcium (mg) 20.19, iron (mg) 0.9, Fruit () 0.5, Other Carb () 1.5, Fat () 1, Carb Choice () 2, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1/2   8 ounce package  reduced-fat cream cheese (Neufchatel), softened
2    6 - 8 ounce cartons  raspberry fat-free yogurt with sweetener
1 1/2   cups   sliced fresh strawberries
1 1/2   cups   chopped, pitted fresh peaches
1    cup   fresh blueberries
2    tablespoons   sliced almonds or walnuts, toasted
directions
In a medium bowl beat cream cheese with an electric mixer on medium speed until smooth. Gradually beat in yogurt. In a large bowl combine strawberries, peaches, and blueberries.
Spoon half of the fruit mixture into four 10- to 12-ounce wide-mouth glasses or parfait glasses. Spoon half of the yogurt mixture onto fruit in glasses. Repeat layers. Top with nuts.
Tip
NUTRITION INFORMATION

Per Serving: cal. (kcal) 206, Fat, total (g) 9, chol. (mg) 23, sat. fat (g) 4, carb. (g) 25, fiber (g) 4, pro. (g) 8, sodium (mg) 163, Milk () 0.5, Fruit () 1, Fat () 2, Carb Choice () 1.5, Percent Daily Values are based on a 2,000 calorie diet

ingredients
3/4   cup   orange juice
2    tablespoons   sugar*
2    tablespoons   lemon juice or lime juice
1/2     of a medium orange, peeled, sectioned, and finely chopped
1/2     of a small lemon or lime, peeled, sectioned, and finely chopped
    Lemon, lime, and/or orange wedges (optional)
    Fresh mint sprigs (optional)
directions
In a small saucepan, combine orange juice and sugar. Cook and stir over medium heat just until sugar is dissolved. Remove from heat. Stir in lemon juice.
Pour into a 4-cup freezer container. Stir in chopped orange and chopped lemon. Freeze, uncovered, for 2 hours, stirring and scraping frozen mixture from sides of container every 20 minutes. Cover and freeze, without stirring, about 4 hours or until firm.
To serve, let stand at room temperature for 10 minutes. Using a metal spoon, scrape across surface; spoon into dessert dishes. If desired, serve with lemon wedges and/or fresh mint sprigs.
Tip
*Sugar Substitutes:
Choose from Splenda granular, Equal Spoonful or packets, or Sweet 'N Low bulk or packets. Follow package directions to use product amount equivalent to 2 tablespoons sugar.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 113, Fat, total (g) 0, chol. (mg) 0, sat. fat (g) 0, carb. (g) 30, fiber (g) 2, pro. (g) 1, sodium (mg) 2, Fruit () 1, Other Carb () 0, Carb Choice () 2, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1/2   cup   butter, softened
1    cup   granulated sugar
3    tablespoons   vegetable oil
2      eggs
1 1/2   cups   all-purpose flour
1/2   teaspoon   baking soda
1/4   teaspoon   salt
1/2   cup   sour cream
1 1/2   teaspoons   vanilla
1/4   cup   chocolate liqueur
1    recipe  White Frosting, recipe below
White Frosting
1/2   cup   butter
1/4   cup   chocolate liqueur
2    tablespoons   whipping cream
1 1/2   teaspoons   vanilla
1    16 ounce box  powdered sugar

directions
Heat oven to 325 degrees F. Line eighteen 2-1/2-inch muffin cups with paper bake cups.
In large mixing bowl beat 1/2 cup butter, granulated sugar, and oil with electric mixer on medium speed to combine. Add eggs one at a time, mixing well after each addition.
In separate bowl whisk together flour, baking soda, and salt; set aside.
Add half the dry ingredients to the butter mixture and blend well. Add 1/4 cup sour cream; blend. Add the remaining dry ingredients; blend. Add remaining sour cream and 1-1/2 teaspoons vanilla; blend.
Fill lined cups three-quarters full. Bake 20 minutes or until a toothpick inserted in centers comes out clean.
Cool cupcakes on wire rack in pans 5 minutes. Remove from pans and cool completely on wire racks.
Pour 1/4 cup chocolate liqueur in shallow bowl. Dip tops of cupcakes in the liqueur. Frost cupcakes with White Frosting using a pastry bag fitted with star tip, or use a spoon to dollop frosting. Top each cupcake with a raspberry or blackberry. Makes 18 cupcakes.
White Frosting
In large mixing bowl beat butter, liqueur, whipping cream, and vanilla with electric mixer on medium-high speed. Beat in powdered sugar until combined.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 342, Fat, total (g) 15, chol. (mg) 56, sat. fat (g) 8, carb. (g) 48, fiber (g) 1, pro. (g) 2, vit. A (IU) 388.72, vit. C (mg) 1.77, sodium (mg) 153, calcium (mg) 20.19, iron (mg) 0.72, Percent Daily Values are based on a 2,000 calorie diet

ingredients
6    squares  low-fat honey graham crackers, finely crushed (1/2 cup)
2    tablespoons   margarine, melted
1    teaspoon   sugar
1    4 ounce package  sugar-free low-calorie lime-flavored gelatin
3/4   cup   boiling water
1    16 ounce container  fat-free cottage cheese (1-3/4 cups)
1    8 ounce container  fat-free cream cheese, softened
1    8 ounce container  frozen fat-free whipped dessert topping, thawed
    Key Limes or limes, cut in wedges (optional)
directions
In small bowl combine graham crackers, margarine, and sugar. Press crumb mixture in the bottom of a 2-quart square baking dish. Refrigerate while preparing filling.
In large bowl combine gelatin and water. Stir until gelatin is dissolved. Set aside.
In blender or food processor combine cottage cheese and cream cheese. Cover and blend or process until smooth, stopping several times to scrape down sides. Whisk 1/2 cup of the cottage cheese mixture into the gelatin mixture. Whisk in remaining cottage cheese mixture until smooth. Fold in whipped dessert topping. Spoon filling over chilled crumb mixture.
Cover and refrigerate 8 to 24 hours or until filling is firm. To serve, cut in squares. Top with lime wedges. Makes 9 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 147, Fat, total (g) 3, chol. (mg) 4, sat. fat (g) 1, carb. (g) 17, Monounsaturated fat (g) 1, Polyunsaturated fat (g) 1, fiber (g) 0, sugar (g) 4, pro. (g) 10, vit. A (IU) 437.31, vit. C (mg) 0, Thiamin (mg) 0.03, Riboflavin (mg) 0.14, Niacin (mg) 0.2, Pyridoxine (Vit. B6) (mg) 0.14, Folate (µg) 12.1, Cobalamin (Vit. B12) (µg) 0.3, sodium (mg) 410, Potassium (mg) 86, calcium (mg) 70.68, iron (mg) 0.18, Percent Daily Values are based on a 2,000 calorie diet

ingredients
Cake
    Nonstick cooking spray
1 3/4   cups   all-purpose flour
2    teaspoons   Pumpkin Pie Spice
1    teaspoon   baking powder
1/2   teaspoon   baking soda
1/2   teaspoon   salt
2      large eggs
1 1/4   cups   granulated sugar
1/2   cup   unsalted butter, melted
1/2   cup   buttermilk
2    teaspoons   vanilla
1    cup   canned pumpkin
3    ounces   dark chocolate, melted
2    tablespoons   unsweetened cocoa powder
1 1/2   cups   powdered sugar
1    teaspoon   finely shredded orange peel
2 - 3    tablespoons   milk or orange juice
directions
Cake
Preheat oven to 350 degrees F. Coat a 9x5-inch loaf pan with nonstick cooking spray. Line bottom of pan with parchment paper and coat the parchment paper with nonstick cooking spray; set aside.
In a large bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt; set aside.
In a medium bowl whisk together eggs and sugar. Add melted butter, buttermilk, and vanilla. Whisk until combined. Fold in pumpkin.
Add the wet ingredients all at once to the dry ingredients and whisk just until no lumps remain.
Divide batter in half. Add the melted chocolate and cocoa powder to half of the batter; stir to combine.
Add the two batters to the loaf pan, alternating between pumpkin and chocolate. Using a table knife, swirl through the batter. Bake for 55 to 65 minutes until a toothpick inserted near the center comes out clean. Remove and cool in pan for 20 minutes. Remove and cool completely on a wire rack.
In a small bowl stir together the powdered sugar, half of the orange peel, and enough of the orange juice to make of drizzling consistency. Spoon over cooled loaf. Top with remaining orange peel.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 341, Fat, total (g) 12, chol. (mg) 53, sat. fat (g) 7, carb. (g) 57, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 40, pro. (g) 4, vit. A (IU) 3473.74, vit. C (mg) 2.55, Thiamin (mg) 0.16, Riboflavin (mg) 0.18, Niacin (mg) 1.22, Pyridoxine (Vit. B6) (mg) 0.04, Folate (µg) 41.79, Cobalamin (Vit. B12) (µg) 0.13, sodium (mg) 216, Potassium (mg) 155, calcium (mg) 60, iron (mg) 2.01, Percent Daily Values are based on a 2,000 calorie diet

ingredients

8    ounces   rich rectangular crackers, such as Club crackers
3/4   cup   butter (1-1/2 sticks)
3/4   cup   honey
1    cup   packed brown sugar
1/3   cup   whipping cream
2    cups   finely crushed graham crackers
1    teaspoon   vanilla
1/2   teaspoon   fine sea salt
2    cups   chocolate-covered peanut butter cups, chopped into 1/2-inch pieces (9 ounces)
2    cups   dry roasted peanuts
1 1/2   cups   milk chocolate pieces (9 ounces)
1/3   cup   butterscotch-flavored pieces
1/3   cup   peanut butter

directions
Line a 13x9x2-inch baking pan with nonstick foil, extending foil over the edges of the pan. Arrange half of the crackers in a single layer over the bottom of the prepared pan. In a medium saucepan combine butter, honey, brown sugar, and cream. Bring to boiling, stirring constantly. Add graham cracker crumbs, reduce heat to a simmer and continue to cook mixture for 5 minutes, stirring constantly. Remove from heat and stir in vanilla and 1/4 teaspoon of the sea salt.
Pour half of the caramel mixture over the crackers in the prepared pan, spreading to cover. Sprinkle with chopped peanut butter cups and peanuts. Pour remaining caramel over. Arrange remaining crackers in a single layer over the caramel, pushing slightly to secure.
For topping, in a medium microwave-safe bowl, combine chocolate and butterscotch pieces. Microwave for 2 to 3 minutes or until melted, stirring every 30 seconds. Stir in peanut butter until smooth. Spread chocolate mixture over cracker layer; immediately sprinkle with remaining 1/4 teaspoon sea salt.
Chill bars for 2 hours or until completely firm. Using the edges of the foil, lift the uncut bars out of the pan. Cut into 32 or 40 squares.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 346, Fat, total (g) 20, chol. (mg) 19, sat. fat (g) 9, carb. (g) 38, Monounsaturated fat (g) 6, Polyunsaturated fat (g) 3, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 26, pro. (g) 5, vit. A (IU) 145.77, vit. C (mg) 0, Thiamin (mg) 0.06, Riboflavin (mg) 0.04, Niacin (mg) 1.97, Pyridoxine (Vit. B6) (mg) 0.06, Folate (µg) 20.16, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 220, Potassium (mg) 128, calcium (mg) 60.58, iron (mg) 0.72, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1/2   cup   heavy cream
2    tablespoons   plus 2 tsp sugar
1    cup   all-purpose flour
1    teaspoon   baking powder
1/2   teaspoon   salt
1    cup   milk
4    tablespoons   unsalted butter, melted
1      egg, separated, plus 1 egg white
1/2   teaspoon   vanilla extract
6    tablespoons   chocolate-hazelnut spread
2    cups   sliced bananas
2    centimeters   sliced strawberries
directions
Heat waffle iron. In a bowl, beat heavy cream with 2 tsp sugar to stiff peaks. Set aside.
In a large bowl, whisk together flour, remaining 2 tbsp sugar, the baking powder and salt. In a separate bowl, stir together milk, butter, egg yolk and vanilla. Pour wet mixture into dry mixture and stir until just combined. Place egg whites in another bowl and beat with a hand mixer on high until fluffy. Fold into batter.
Ladle batter into waffle iron (about 1/2 cup per waffle). Cook according to manufacturers directions. Repeat with remaining batter. (Makes about 6 standard waffles.)
Top each warm waffle with 1 tbsp chocolate-hazelnut spread, 1/3 cup sliced bananas, 1/3 cup sliced strawberries and whipped cream.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 407, Fat, total (g) 22, chol. (mg) 87, sat. fat (g) 11, carb. (g) 48, fiber (g) 3, pro. (g) 8, sodium (mg) 232, Percent Daily Values are based on a 2,000 calorie diet

ingredients
2    cups   white grape juice, pineapple juice, guava nectar or apple juice
1    8 ounce can  crushed pineapple, undrained
1/2   cup   fresh blackberries, raspberries and/or blueberries
1/2   cup   sliced fresh strawberries
directions
In a blender, combine juice and undrained crushed pineapple. Cover and blend until smooth. Divide blackberries and strawberries among twelve 4- to 6-ounce paper cups or freezer pop molds. Pour blended mixture over the fruit. Cover each with foil.
Use the tip of a sharp knife to make a slit in each of the foil tops. For handles, insert a wooden craft stick or plastic spoon into each cup through the slit. (Or add sticks and cover pop molds.) Freeze about 6 hours or until firm.
Variation
Berry Ice Cubes:
Prepare Tropical Berry Pops as directed, except divide berries and juice mixture between two standard ice-cube trays; freeze until firm. Transfer cubes to resealable freezer bags or freezer containers; freeze for up to 2 weeks. Serve in beverages, or use ice cubes or frozen pops to make Berry Super Smoothies.

Variation
Berry Super Smoothies:
In a blender, mix a large ripe banana, one 6-ounce carton vanilla yogurt and 3/4 cup milk. Add four of the Tropical Berry Pops or 10 of the Berry Ice Cubes to the blender. Blend until smooth. Pour into three glasses to serve.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 43, Fat, total (g) 0, chol. (mg) 0, sat. fat (g) 0, carb. (g) 11, Monounsaturated fat (g) 0, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 10, pro. (g) 0, vit. A (IU) 0, vit. C (mg) 17.71, Thiamin (mg) 0.02, Riboflavin (mg) 0, Niacin (mg) 0.2, Pyridoxine (Vit. B6) (mg) 0.02, Folate (µg) 4.03, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 5, Potassium (mg) 94, calcium (mg) 10.1, iron (mg) 0.18, Percent Daily Values are based on a 2,000 calorie diet

ingredients
2 1/4   cups   diced strawberries
1    tablespoon   plus 2 tsp sugar
3/4   cup   heavy cream
1/2   teaspoon   vanilla extract
3/4     of an angel food cake (found in bakery section)
12      push-up pops (such as Wilton or Nordic Ware)
directions
Combine strawberries and 1 tbsp of the sugar in a medium bowl. Whip heavy cream, remaining 2 tsp sugar and vanilla to medium peaks. Spoon cream into a resealable plastic bag; snip off a corner for piping.
Cut cake into scant 1/2-thick slices (you will need 24 slices).
Place 1 tbsp strawberries on bottom of each push-up pop mold. Press a slice of cake on top of strawberries, compressing to fit. Add another 1 tbsp strawberries. Pipe a thin layer of cream on top. Repeat layers (cake, berries, cream) to fill molds. Chill 1 hour before serving.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 111, Fat, total (g) 6, chol. (mg) 20, sat. fat (g) 3, carb. (g) 14, fiber (g) 1, pro. (g) 1, sodium (mg) 130, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1 1/2   cups   butter
5      eggs
1    tablespoon   butter, melted
1    tablespoon   unsweetened cocoa powder
2    cups   all-purpose flour
1 1/4   cups   unsweetened cocoa powder
1/4   cup   buttermilk powder
1    teaspoon   baking powder
1    teaspoon   salt
1/2   teaspoon   baking soda
2 1/2   cups   packed brown sugar
1    tablespoon   vanilla
1/2   teaspoon   instant coffee crystals
1    cup   water
    Marshmallow Filling (recipe follows)
    Chocolate Glaze (recipe follows)
Chocolate Glaze
1/4   cup   whipping cream
1/3   cup   semisweet chocolate pieces (2 ounces)

Marshmallow Filling
3/4   cup   butter, softened
1    7 ounce jar  marshmallow creme
1 1/2   cups   powdered sugar
1 1/2   tablespoons   vanilla

directions
Allow the 1 1/2 cups butter and eggs to stand at room temperature for 30 minutes. In a small bowl, stir the 1 tablespoon melted butter and the 1 tablespoon cocoa powder together to form paste. Brush inside of a 10-inch fluted tube pan with cocoa paste; set pan aside.
For cake: In a medium bowl, stir together the flour, 1 1/4 cups cocoa, buttermilk powder, baking powder, salt and baking soda. Set aside. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add brown sugar, beating about 5 minutes or until light and fluffy. Beat in vanilla and coffee crystals. Add eggs, one a time, beating 1 minute after each addition and scraping bowl frequently. Add one-third of the cocoa mixture and 1/2 cup of the water, beating on low speed just until well combined. Repeat with another one-third of the cocoa mixture and the remaining 1/2 cup of the water, beating on low speed just until well combined. Add the remaining one-third of the cocoa mixture, beating about 30 seconds or until smooth. Spread batter in the prepared pan.
Bake in a 325 degrees F oven about 60 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on wire rack for 10 minutes. Remove cake from pan; cool thoroughly on wire rack.
Split cake in half horizontally. Set cake top aside. Spread Marshmallow Filling on the bottom half of cake. Place cake top on Marshmallow Filling. Drizzle the Chocolate Glaze over the top of cake. Using a long serrated knife, slice cake into wedges.
Chocolate Glaze
In a small saucepan, heat whipping cream over medium heat. Add semisweet chocolate pieces. Heat and stir over low heat until chocolate is melted and smooth. Makes about 1/3 cup.
Marshmallow Filling
In a large mixing bowl, beat butter with an electric mixer on medium speed until smooth. Add marshmallow creme, powdered sugar and vanilla. Beat until smooth.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 586, Fat, total (g) 32, chol. (mg) 134, sat. fat (g) 19, carb. (g) 74, Monosaturated fat (g) 9, Polyunsaturated fat (g) 1, Trans fatty acid (g) 1, fiber (g) 3, sugar (g) 53, pro. (g) 6, vit. A (IU) 923.21, vit. C (mg) 0, Thiamin (mg) 0.13, Riboflavin (mg) 0.19, Niacin (mg) 1.18, Pyridoxine (Vit. B6) (mg) 0.06, Folate (µg) 40.32, Cobalamin (Vit. B12) (µg) 0.18, sodium (mg) 498, Potassium (mg) 214, calcium (mg) 100.97, iron (mg) 2.34, Percent Daily Values are based on a 2,000 calorie diet

ingredients
3    cups   all-purpose flour
1    teaspoon   baking powder
1    teaspoon   baking soda
1/2   teaspoon   salt
2    sticks (1 cup)  unsalted butter, softened
2    cups   granulated sugar
5      eggs
1/4   cup   plus 2 tbsp lemon juice
2    tablespoons   lemon zest
3    tablespoons   fresh thyme, roughly chopped, plus sprigs for garnish (optional)
1    teaspoon   vanilla extract
1    cup   buttermilk2
2    cups   confectioners sugar
1/4   cup   heavy cream
directions
Heat oven to 350 degrees . Butter and flour a 12-cup Bundt pan, making sure to cover every crease so that cake will release after it is baked.
In a bowl, whisk together flour, baking powder, baking soda and salt. In a separate larger bowl, beat butter and granulated sugar on high speed for 2 to 3 minutes, until fluffy. Beat in eggs 1 at a time. Whisk in 1/4 cup of the lemon juice, the zest, thyme and vanilla. On low speed, beat in half the flour mixture, then the buttermilk, followed by remaining flour mixture. Pour batter into prepared Bundt pan, tapping it on the counter to release air bubbles.
Bake at 350 degrees for 50 minutes to 1 hour, until a toothpick inserted in center of cake comes out clean.
Cool in Bundt pan for exactly 10 minutes. Loosen edges with a paring knife, then turn out onto a cake stand or plate, gently shaking to remove. Allow cake to cool completely.
In a bowl, beat confectioners sugar, cream and remaining 2 tbsp lemon juice on low until combined. Drizzle over cake with a spoon. Garnish with thyme sprigs, if desired.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 337, Fat, total (g) 13, chol. (mg) 89, sat. fat (g) 7, carb. (g) 53, fiber (g) 1, pro. (g) 5, sodium (mg) 193, Percent Daily Values are based on a 2,000 calorie diet

ingredients
2    tablespoons   butter
8    ounces   bittersweet chocolate, coarsely chopped
3/4   cup   butter
3      eggs
3      egg yolks
1/3   cup   granulated sugar
1    teaspoon   vanilla
1    tablespoon   all-purpose flour
    Powdered sugar
    Fresh raspberries (optional)
    Fresh mint leaves (optional)
directions
Using the 2 tablespoons butter, grease six 8- to 10-ounce ramekins, souffle dishes or custard cups. Place ramekins in a 15x10x1-inch baking pan; set aside.
In a heavy small saucepan, combine chocolate and the 3/4 cup butter. Cook and stir over low heat until chocolate melts. Remove pan from heat; set aside.
In a large mixing bowl, beat eggs, egg yolks, granulated sugar and vanilla with an electric mixer on high speed for 8 to 10 minutes or until thick and lemon colored. Fold one-third of the chocolate mixture into egg mixture. Fold remaining chocolate mixture and flour into egg mixture. Spoon about 2/3 cup batter into each prepared ramekin, dividing evenly.
Bake in a 425 degree F oven about 12 minutes or until cake edges feel firm. Cool in ramekins on a wire rack for 2 to 3 minutes. Using a knife, loosen cake from sides of ramekins. Invert onto dessert plates. Sift with powdered sugar. Garnish with fresh raspberries and mint leaves if desired. Serve immediately. Makes 6 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 544, Fat, total (g) 45, chol. (mg) 282, sat. fat (g) 27, carb. (g) 36, fiber (g) 4, pro. (g) 7, vit. A (IU) 1068.98, vit. C (mg) 2.36, sodium (mg) 233, calcium (mg) 50.48, iron (mg) 2.16, Percent Daily Values are based on a 2,000 calorie diet

ingredients
4      small to medium Granny Smith apples
4      6-inch wooden dowels
1    bag (11 oz)  Kraft caramel bits
    Sea salt flakes (such as Maldon)
directions
Remove stems from apples. Insert a dowel into each apple at the stem end.
In a microwave-safe bowl, melt caramel bits according to package directions. Dip apples in caramel until evenly coated, making sure some green peeks out. Allow excess caramel to drip back into bowl. Sprinkle with flaked sea salt.
Place apples on a parchment-paperlined baking sheet coated with nonstick cooking spray. Refrigerate 1 hour. Remove from refrigerator at least 15 minutes before serving. (If refrigerated for too long, salt will dissolve.)
NUTRITION INFORMATION

Per Serving: cal. (kcal) 227, Fat, total (g) 4, chol. (mg) 3, sat. fat (g) 1, carb. (g) 49, fiber (g) 2, pro. (g) 3, sodium (mg) 413, Percent Daily Values are based on a 2,000 calorie diet

ingredients
2    cups   all-purpose flour
2    cups   sugar
1    teaspoon   baking soda
1/4   teaspoon   salt
1    cup   butter
1/3   cup   unsweetened cocoa powder
1    cup   water
2      eggs
1/2   cup   buttermilk or sour milk (see tip,below)
1 1/2   teaspoons   vanilla
Chocolate-Buttermilk Frosting
1/4   cup   butter or margarine
3    tablespoons   unsweetened cocoa powder
3    tablespoons   buttremilk
2 1/4   cups   powdered sugar
1/2   teaspoon   vanilla
3/4   cup   coarsely chopped pecans, toasted (optional)

directions
Preheat oven to 350 degrees F. Grease a 15x10x1-inch or a 13x9x2-inch baking pan; set aside. In a medium bowl, stir together flour, sugar, baking soda, and salt; set aside.
In a medium saucepan combine butter, cocoa powder, and water. Bring mixture just to boiling, stirring constantly. Remove from heat. Add the cocoa mixture to flour mixture and beat with an electric mixer on medium to high speed until thoroughly combined. Add eggs, buttermilk, and vanilla. Beat for 1 minute (batter will be thin). Pour batter into the prepared pan.
Bake for about 25 minutes for the 15x10x1-inch pan, 35 minutes for the 13x9x2-inch pan, or until a wooden toothpick inserted in the middle comes out clean.
Pour warm Chocolate-Buttermilk Frosting over brownies, spreading evenly. Cool in pan on wire rack 1 hour. Cut into bars. Makes 24 bars
Chocolate-Buttermilk Frosting
In a medium saucepan combine butter or margarine, cocoa powder, and buttermilk. Bring to boiling. Remove from heat. Add powdered sugar and vanilla. Beat until smooth. Stir in pecans, if desired.
Variation
Chocolate-Cinnamon-Buttermilk Brownies:
Prepare as above, except add 1 teaspoon ground cinnamon to the flour mixture.

Tip
To make sour milk, place 1 1/2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1/2 cup; stir. Let stand 5 minutes before using.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 244, Fat, total (g) 11, chol. (mg) 45, sat. fat (g) 6, carb. (g) 35, Monosaturated fat (g) 4, Polyunsaturated fat (g) 0, fiber (g) 0, sugar (g) 25, pro. (g) 2, vit. A (RE) 0, vit. A (IU) 388.72, vit. C (mg) 0, Thiamin (mg) 0.09, Riboflavin (mg) 0.1, Niacin (mg) 0.79, Pyridoxine (Vit. B6) (mg) 0.02, Folate (µg) 4.03, Cobalamin (Vit. B12) (µg) 0.06, sodium (mg) 193, Potassium (mg) 31, calcium (mg) 40.39, iron (mg) 0.9, Other Carb () 2, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet

ingredients
30      chocolate wafers, (see Tip)
2    tablespoons   chopped pitted dates
2    tablespoons   water
1    tablespoon   canola oil
1    tablespoon   brewed coffee
1    tablespoon   water
1 1/2   teaspoons   unflavored gelatin
1      large egg
1/2   cup   low-fat milk
8    tablespoons   packed light brown sugar, divided
1/3   cup   unsweetened cocoa powder, preferably Dutch-process
2    ounces   bittersweet chocolate, chopped
1 1/2   teaspoons   vanilla extract
2    tablespoons   dried egg whites, (see Ingredient Note), reconstituted according to package directions
1/2   teaspoon   cream of tartar
directions
Preheat oven to 325 degrees F. Coat a 9-inch deep-dish pie pan with cooking spray.
To prepare crust: Combine chocolate wafers and dates in a food processor; process until finely chopped. Add water and oil and process until moistened. Press into the bottom and sides of the prepared pan.
Bake until crisp, about 10 minutes. Cool completely on a wire rack.
To prepare filling & garnish: Combine coffee and water in a small bowl. Sprinkle gelatin on top and set aside to soften.
Whisk egg, milk, 3 tablespoons brown sugar and cocoa in a small saucepan until smooth. Cook over low heat, whisking constantly, until thickened and an instant-read thermometer registers 160 degrees F, 5 to 7 minutes. Do not let the mixture come to a simmer. Remove from the heat. Add the reserved gelatin mixture; stir until dissolved. Add chocolate and vanilla, stirring until melted. Set aside to cool to room temperature, about 30 minutes.
Beat reconstituted egg whites and cream of tartar in a large bowl with an electric mixer on low speed until frothy. Increase speed to high and beat until soft peaks form. Gradually add the remaining 5 tablespoons brown sugar, beating until the meringue is smooth and glossy.
Whisk one-fourth of the meringue into the cooled chocolate mixture until smooth. Scrape the chocolate mixture into the remaining meringue and fold in with a whisk. Spoon the filling into the crust and chill, uncovered, until set, about 3 hours.
Tips:
Tip: Many commercial cookies and wafers contain partially hydrogenated oil, a source of trans-fatty acids. Look for brands made without these oils, such as Newman's Own Organics and Mi-Del, which fortunately are every bit as tasty. Find them in the natural-foods section of large supermarkets.
Ingredient Note: Dried egg whites are pasteurized-a wise choice when making meringue toppings that may not reach 160 degrees F (the temperature at which eggs are considered "safe"). You'll find them in the baking or natural-foods section of most supermarkets. Reconstitute according to package directions.
MAKE AHEAD TIP: Cover and refrigerate for up to 2 days. | Equipment: 9-inch deep-dish pie pan
NUTRITION INFORMATION

Per Serving: cal. (kcal) 172, Fat, total (g) 6, chol. (mg) 22, sat. fat (g) 1, carb. (g) 29, Monosaturated fat (g) 1, fiber (g) 2, pro. (g) 4, sodium (mg) 88, Potassium (mg) 106, Other Carb () 1.5, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1 1/4   cups   all-purpose flour
1/2   cup   packed brown sugar
1/2   cup   finely chopped sliced almonds
1/2   cup   butter-flavored shortening or shortening
2    8 ounce package  cream cheese, softened
2/3   cup   granulated sugar
2      eggs
3/4   teaspoon   almond extract
1    cup   seedless raspberry preserves or other preserves or jam
1/2   cup   flaked coconut
1/2   cup   sliced almonds
directions
In a large bowl, combine flour, brown sugar and the finely chopped almonds. Cut in shortening until mixture resembles fine crumbs. Set aside 1/2 cup crumb mixture.
For crust, press the remaining crumb mixture into the bottom of a 13x9x2-inch baking pan. Bake in a 350 degree F oven for 12 to 15 minutes or until the edges are golden.
Meanwhile, in another bowl, beat cream cheese, granulated sugar, eggs, and almond extract until smooth. Spread over hot crust. Bake for 15 minutes.
Meanwhile, in a small bowl, combine the reserved crumb mixture, coconut, and the sliced almonds. Spread preserves over hot cream cheese layer. Sprinkle coconut mixture over preserves.
Bake for 15 minutes more. Cool in pan on a wire rack. Chill in the refrigerator for 3 hours before cutting into bars. Store in the refrigerator. Makes 32 bars.

ingredients
4    cups   pretzels (6 ounces)
1/2   cup   packed brown sugar
1/2   cup   butter, melted
1    8 ounce package  cream cheese, softened
1    10 ounce jar  lime curd (about 1 cup)
1 - 2    teaspoons   finely shredded lime peel
1 - 2    tablespoons   lime juice
2    cups   whipping cream
1/4   cup   powdered sugar
1/2   teaspoon   vanilla
1/2   cup   fresh raspberries
    Finely shredded lime peel (optional)
directions
In a food processor, place pretzels. Cover and process till mixture resembles fine crumbs. You should have 1-1/2 cups. Add brown sugar and process till combined. Add butter and process till mixture holds together. (Or, in a medium bowl stir together 1 1/2 cups finely crushed pretzels, brown sugar, and butter till mixture holds together). Press mixture evenly onto bottom and sides of a 10-inch pie plate or 2-quart square baking dish. Press to form an even crust. Chill in refrigerator while preparing filling.
For filling, in a large bowl, beat cream cheese, lime curd, 1 to 2 teaspoons lime peel, and lime juice with an electric mixer on medium speed till light and fluffy. In another large bowl, beat whipping cream with an electric mixer on medium speed till soft peaks form. Add powdered sugar and vanilla. Beat till stiff peaks form. Fold about 1/4 of the whipped cream into cream cheese mixture to soften; fold in remaining whipped cream. Spoon filling into chilled crust and chill for 2 to 24 hours or till firm. Before serving, sprinkle with fresh raspberries and additional lime peel, if you like. Makes 8 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 677, Fat, total (g) 47, chol. (mg) 172, sat. fat (g) 27, carb. (g) 62, Monosaturated fat (g) 14, Polyunsaturated fat (g) 2, fiber (g) 5, sugar (g) 40, pro. (g) 6, vit. A (IU) 1603.48, vit. C (mg) 2.95, Thiamin (mg) 0.09, Riboflavin (mg) 0.19, Niacin (mg) 0.99, Pyridoxine (Vit. B6) (mg) 0.04, Folate (µg) 12.1, Cobalamin (Vit. B12) (µg) 0.24, sodium (mg) 544, Potassium (mg) 164, calcium (mg) 80.77, iron (mg) 1.08, Percent Daily Values are based on a 2,000 calorie diet

ingredients
2      medium tart apples, peeled, cored, and finely chopped
1/2   cup   dried cranberries, finely chopped
4    tablespoons   sugar
2    teaspoons   cinnamon
1    tablespoon   plus 1 teaspoons orange juice
1    14.1ounce package  refrigerated pie crust
    Egg wash (1 egg plus 2 tablespoons milk)
directions
In a medium bowl, stir together the first five ingredients. Set the mixture aside.
Dust your work surface with flour. Unroll one of the pie crusts and use a circular cookie cutter or the rim of a cup to cut it into 12 (2 3/4-inch) rounds. Gently press each one into a well of a mini muffin tin. Fold any excess dough over the well's rim. Repeat with the second pie crust.
Heat the oven to 375 degrees . Gather the dough scraps and roll them out to a 1/8-inch thickness. Use tiny cookie cutters to make holiday shapes or cut the dough into thin strips for a lattice top. Add a generous tablespoon of filling to each pie shell. Arrange the dough pieces on top. Seal the edges of the lattice tops with a toothpick.
Brush the tops of the pies with egg wash. Bake them until the filling begins to bubble and the crust turns golden brown, about 15 minutes. Let them cool in the pan before serving.

ingredients
2      medium tart apples, peeled, cored, and finely chopped
1/2   cup   dried cranberries, finely chopped
4    tablespoons   sugar
2    teaspoons   cinnamon
1    tablespoon   plus 1 teaspoons orange juice
1    14.1ounce package  refrigerated pie crust
    Egg wash (1 egg plus 2 tablespoons milk)
directions
In a medium bowl, stir together the first five ingredients. Set the mixture aside.
Dust your work surface with flour. Unroll one of the pie crusts and use a circular cookie cutter or the rim of a cup to cut it into 12 (2 3/4-inch) rounds. Gently press each one into a well of a mini muffin tin. Fold any excess dough over the well's rim. Repeat with the second pie crust.
Heat the oven to 375 degrees . Gather the dough scraps and roll them out to a 1/8-inch thickness. Use tiny cookie cutters to make holiday shapes or cut the dough into thin strips for a lattice top. Add a generous tablespoon of filling to each pie shell. Arrange the dough pieces on top. Seal the edges of the lattice tops with a toothpick.
Brush the tops of the pies with egg wash. Bake them until the filling begins to bubble and the crust turns golden brown, about 15 minutes. Let them cool in the pan before serving.

ingredients
1/2   cup   peach nectar
1/2   cup   rum
3/4   cup   unsalted butter, softened
1 1/4   cups   granulated sugar
2      eggs
1/2   teaspoon   almond extract
1/2   teaspoon   vanilla
1 1/2   cups   unbleached all-purpose flour
1 1/2   teaspoons   baking powder
1    teaspoon   kosher salt
1/2   teaspoon   baking soda
1/2   cup   boiling water
2    cups   powdered sugar
1/4   cup   unsalted butter, melted
directions
Butter and flour six 1-cup fluted individual tube pans or eight 3 1/4-inch muffin cups. Set aside. In a 1-cup glass measuring cup combine peach nectar and rum; set aside.
In a large mixing bowl beat 1/2 cup of the softened butter with an electric mixer on medium speed for 30 seconds. Add 1 cup of the granulated sugar; beat 2 minutes. Add eggs, one at a time, beating well after each. Beat in the almond extract and the vanilla. Sift the flour, baking powder, kosher salt and baking soda into the batter. Beat just until combined. Add 1/2 cup of the rum mixture and the boiling water. Stir by hand until the liquids are incorporated. Divide batter evenly among the prepared pans.
Bake in a 350 degrees F oven for 20 to 25 minutes for the fluted individual tube pans or 18 to 20 minutes for the 3 1/4-inch muffin cups or until a toothpick inserted near centers comes out clean.
Meanwhile, for syrup, in a small saucepan combine 1/4 cup of the remaining rum mixture with the remaining 1/4 cup granulated sugar and the remaining 1/4 cup softened butter. Cook and stir until sugar dissolves and mixture just come to a simmer. Remove from heat.
Place cakes in pans on a wire rack. Using a toothpick, poke about a dozen holes in each cake. Slowly and evenly spoon syrup over cakes. Cool in pans about 1 hour or until cakes absorb syrup. Unmold cakes.
For glaze, in a medium mixing bowl combine the remaining 1/4 cup peach mixture, the powdered sugar, and 1/4 cup melted butter. Stir briskly to combine. Drizzle over cakes.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 784, Fat, total (g) 33, chol. (mg) 143, sat. fat (g) 20, carb. (g) 103, Monosaturated fat (g) 9, Polyunsaturated fat (g) 2, Trans fatty acid (g) 1, fiber (g) 0.97, sugar (g) 84, pro. (g) 6, vit. A (IU) 1090, vit. C (mg) 1, Thiamin (mg) 0.26, Riboflavin (mg) 0.26, Niacin (mg) 1.93, Pyridoxine (Vit. B6) (mg) 0.04, Folate (µg) 66, Cobalamin (Vit. B12) (µg) 0.21, sodium (mg) 555, Potassium (mg) 77, calcium (mg) 110, iron (mg) 1.97, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1 1/4   cups   all-purpose flour
3    tablespoons   granulated sugar
1/2   cup   margarine (at least 80 percent vegetable oil)
1/3   cup   finely chopped pistachio nuts
1    cup   sifted powdered sugar
1    tablespoon   orange juice
1/4   teaspoon   vanilla
directions
Preheat oven to 325 degree F. In a medium mixing bowl stir together flour and sugar. Using a pastry cutter, cut in margarine until mixture resembles fine crumbs and starts to cling. Stir in pistachios. Form mixture into ball. Knead just until smooth. Wrap dough. Chill for 1 hour or until easy to handle.
On a lightly floured surface roll the dough into a 10x6-inch rectangle. Cut the dough with decorative 2-inch cookie cutters or slice into thirty 2x1-inch strips. Place cut shapes or strips 1 inch apart on an ungreased cookie sheet.
Bake for 18 to 22 minutes or until bottoms are lightly browned. Cool on sheet 5 minutes. Transfer to wire rack; cool for 30 minutes.
In a medium mixing bowl combine powdered sugar, orange juice, and vanilla. Stir in additional juice, 1 teaspoon at a time, until the icing reaches piping consistency. If desired, tint a portion of the icing with food coloring. Decorate cookies as desired with icing. Store in a tightly covered container. Makes 30 cookies.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 71, Fat, total (g) 4, chol. (mg) 0, sat. fat (g) 1, carb. (g) 9, fiber (g) 0, pro. (g) 1, vit. A (RE) 30.91, vit. C (mg) 0, sodium (mg) 36, calcium (mg) 0, iron (mg) 0.36, Percent Daily Values are based on a 2,000 calorie diet

•     Nonstick cooking spray
• 4    envelopes  envelopes unflavored geletain (one, 1-oz. package)
• 3/4   cup   water
• 3    cups   granulated sugar
• 1    cup   light-color corn syrup
• 1/2   cup   purchased syrup, such as salted caramel or peppermint
• 1/4   teaspoon   salt
•     Desired gel food coloring
•     Powdered sugar

• 1    package  (15 ounces) refrigerated rolled piecrusts (2 per package)
• 1/2   cup   plus 1 teaspoon granulated sugar
• 1/2   cup   packed light-brown sugar
• 3    tablespoons   cornstrach
• 1/2   teaspoon   ground cinnamon
• 1/4   teaspoon   salt
•     Pinch ground cloves
• 2    pounds   Granny Smith apples, peeled and cored
• 2    pounds   Fuji apples, peeled and cored
• 2    tablespoons   unsalted butter
• 2    tablespoons   lemon juice
• 1      egg, beaten with 1 tablespoons water

ingredients
1/3   cup   butter, cut into small pieces
3/4   cup   pecans, toasted*
1/4   cup   packed brown sugar
1 1/4   cups   all-purpose flour
1/2   teaspoon   salt
2      egg yolks
2    tablespoons   ice water
5      assorted firm-tart apples (such as Rome Beauty, Stayman Winesap, Granny Smith, Idared, Northern Spy), cored
3    tablespoons   butter
1/4   cup   granulated sugar
1/4   cup   boiled cider (see recipe http://www.midwestliving.com/recipe/boiled-cider/), applejack, apple brandy or dry sherry
2    tablespoons   lemon juice
1/3   cup   apple jelly
2    tablespoons   boiled cider (see recipe, http://www.midwestliving.com/recipe/boiled-cider/), applejack, apple brandy, dry sherry or Grand Marnier
1/2   cup   coarsely chopped pecans, toasted*
    Sweetened whipped cream
directions
For pastry: Freeze the 1/3 cup butter pieces on a small plate for at least 30 minutes. In a food processor, process the 3/4 cup pecans and brown sugar until nuts are very finely chopped. Add flour and salt; pulse about 10 times until mixture is combined. Add frozen butter; pulse about 30 times until pieces are pea size or smaller. Add egg yolks and ice water; pulse about 10 times or until the pastry just comes together, but is still crumbly looking with visible pebbles of butter.
Transfer dough to a large bowl. Gently knead just until a ball forms. Gently pat into a 6-inch disk. Cover with plastic wrap and chill for 30 to 60 minutes or until dough is easy to handle.
Lightly butter an 11-inch tart pan with a removable bottom. On a lightly floured surface, roll dough from center to edges into a 13-inch circle. Wrap pastry around the rolling pin. Unroll it into the prepared tart pan. Press into fluted sides of tart pan; trim edges. (If pastry breaks when it is transferred to the pan, press together to seal.) Using a fork, prick the bottom and side of the pastry shell, being especially sure to prick where bottom and sides meet. Place on a baking sheet and freeze for 15 minutes.
Bake in a 425 degrees F oven about 12 minutes or until pastry is golden. Remove from oven; cool in pan on a wire rack. Set aside.
For apple filling: Cut cored unpeeled apples crosswise into 1/4-inch thick rings.
In an extra-large (12-inch) nonstick skillet, melt the 3 tablespoons butter over medium heat. Stir in granulated sugar, the 1/4 cup Boiled Cider and lemon juice. Add apple slices to the hot butter mixture. Bring mixture to boiling; reduce heat. Simmer, uncovered, about 8 minutes or until apples are tender and most of the liquid is evaporated, gently rearranging apples and occasionally spooning butter mixture over apples during cooking. As apples become tender, carefully transfer apple slices with tongs or slotted spoon to the baked pastry shell, overlapping slices slightly. After all apples are removed, gently boil mixture in skillet until thick. Pour evenly over the apples.
In the same skillet, combine apple jelly and the 2 tablespoons Boiled Cider; melt jelly over low heat. Brush melted jelly mixture over apples. Sprinkle with the 1/2 cup pecans.
To serve, remove sides from tart pan. Serve warm or at room temperature with sweetened whipped cream, if you like. Cover and chill within 2 hours.
Tip
*TEST KITCHEN TIP: To toast pecans, spread nuts in a single layer in a shallow baking pan. Bake in a 350 degrees F oven for 5 to 10 minutes or until light golden brown, watching carefully and stirring once or twice.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 531, Fat, total (g) 30, chol. (mg) 98, sat. fat (g) 12, carb. (g) 58, Monosaturated fat (g) 12, Polyunsaturated fat (g) 4, Trans fatty acid (g) 0, fiber (g) 5, sugar (g) 34, pro. (g) 5, vit. A (IU) 680.26, vit. C (mg) 7.09, Thiamin (mg) 0.28, Riboflavin (mg) 0.21, Niacin (mg) 1.38, Pyridoxine (Vit. B6) (mg) 0.12, Folate (µg) 52.41, Cobalamin (Vit. B12) (µg) 0.12, sodium (mg) 267, Potassium (mg) 247, calcium (mg) 50.48, iron (mg) 1.62, Percent Daily Values are based on a 2,000 calorie diet

ingredients

2    cups   all-purpose flour
1 1/2   cups   sugar
2    teaspoons   baking powder
2    teaspoons   ground cinnamon
1    teaspoon   baking soda
1/2   teaspoon   salt
1/4   teaspoon   ground cloves
4      eggs, lightly beaten
1    15 ounce can  pumpkin
1    cup   vegetable oil
1 1/2   cups   chopped pecans, toasted
1/3   cup   caramel-flavor ice cream topping
1    Recipe  Browned Butter Frosting, Cream Cheese Frosting, or canned cream cheese frosting

Browned Butter Frosting

1/3   cup   butter
3    cups   powdered sugar
2    tablespoons   milk
1    teaspoon   vanilla

Cream Cheese Frosting

2    3 ounce packages  cream cheese, softened
1/3   cup   butter, softened
1 1/2   teaspoons   vanilla
4 1/2 - 5    cups   powdered sugar

directions
Preheat oven to 350 degrees F. In a large bowl stir together flour, sugar, baking powder, 2 teaspoons cinnamon, baking soda, salt, and cloves. Stir in eggs, pumpkin, and oil until combined. Pour batter into an ungreased 15x10x1-inch baking pan, spreading evenly.
In a small bowl stir together the pecans and caramel topping. Spoon nut mixture over batter in pan.
Bake for 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack.
Use only half of the Browned Butter Frosting recipe (chill or freeze the remaining frosting and use it to frost cupcakes). Stir enough milk into the frosting to make it a drizzling consistency. Drizzle over cooled bars.
Browned Butter Frosting
In a small saucepan heat butter over low heat until melted. Continue heating until butter turns a light golden brown. Remove from heat. In a large bowl combine powdered sugar, milk, and vanilla. Add browned butter. Beat on medium speed until spreading consistency, adding additional milk if necessary.
Cream Cheese Frosting
In a large bowl combine cream cheese, butter, and vanilla. Beat with an electric mixer on medium speed until light and fluffy. Gradually beat in powdered sugar to make a frosting of spreading consistency.

Storage

To store, place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 190, Fat, total (g) 11, chol. (mg) 26, sat. fat (g) 1, carb. (g) 23, fiber (g) 1, pro. (g) 2, sodium (mg) 113, Other Carb () 2, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet

• 12    ounces   semisweet chocolate, melted
• 12    ounces   white chocolate, melted
• 3    tablespoons   pepitas (pumpkin seeds)
•     orange and yellow mini M&M's
•     orange and yellow nonpareils

• 2 1/2   cups   all-purpose flour
• 1/3   cup   cornstarch
• 3 1/2   teaspoons   baking powder
• 1    teaspoon   salt
• 3/4   cup   water
• 2/3   cup   vegetable oil
• 1/2   cup   milk
• 1    tablespoon   vanilla
• 4      egg whites
• 1/4   teaspoon   cream of tartar
• 1 1/2   cups   sugar
•     Butter Cream Frosting
• 1    cup   strawberry jam
• 3    cups   sliced fresh strawberries, raspberries, blackberries, and/or blueberries, stemmed and halved
• 1    cup   whole fresh strawberries, raspberries, blackberries, and/or blueberries

• 1/2   cup   margarine or butter
• 1    teaspoon   vanilla
• 4    cups   sifted powdered sugar
• 1/2   cup   milk

• 2/3   cup   sugar
• 2    cups   (10 oz) fresh or frozen pitted tart cherries, thawed
• 1/4   cup   lime juice

• 1    package  (8 ounces) cream cheese, softened
• 1/3   cup   hazelnut spread (such as Nutella)
• 1/2   cup   sugar
• 1      egg
• 1/2   cup   toasted hazelnuts, chopped
• 1      prepared chocolate cookie piecrust (such as Oreo)
• 1    cup   heavy cream
• 1    teaspoon   vanilla extract
• 2    tablespoons   mini chocolate chips

•     ice cream
•     chocolate hard shell-style ice cream coating, such as Magic Shell
•     toasted coconut

• 1 1/2   cups   slivered almonds
• 2    tablespoons   packed light brown sugar
• 1/2   teaspoon   kosher salt
• 3    tablespoons   unsalted butter, melted

• 3    cups   blueberries, rinsed, well drained, and carefully picked over for damaged berries
• 1/3   cup   granulated sugar
• 1    teaspoon   cornstarch
• 1/4   teaspoon   kosher salt
• 1    teaspoon   grated lemon zest
• 2    teaspoons   freshly squeezed lemon juice
•     A few gratings of nutmeg (about 1/8 tsp.)
• 1    tablespoon   water

• 1      homemade or purchased vanilla ice cream
• 3/4   cup   of the Blueberry Sauce, chilled
• 1/2   cup   creme fraiche or sour cream
• 1/2   cup   heavy cream
• 1    tablespoon   sugar
• 2    cups   fresh blueberries, rinsed, picked over, and well dried on paper towel-lined baking sheets
•     Remaining Blueberry Sauce, heated

Fill an Easter basket with these chocolate-covered cereal bars. Shaped like bunnies, these easy treats are a favorite with kids.

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These no-fry doughnuts are baked in muffin cups, then rolled in cinnamon and sugar. Serve them for breakfast or dessert.

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