Recipes

Brandied Cherry-Almond Cheesecake Dip

Brandied Cherry-Almond Cheesecake Dip

Couverts24
Deel op Facebook Print Recipe

Ingredients

CREAM CHEESE LAYER

CHERRY LAYER

DIPPERS

  • 6 graham cracker rectangles broken into quarters
  • 24 cubes 1 inch chocolate or plain pound cake
  • 24 chocolate or strawberry sugar wafers

Instructions

  • In small bowl, beat cream cheese with electric mixer on medium speed until creamy.
  • Add marshmallow creme, chocolate chips and almond extract.
  • Beat on low speed until well blended.
  • Spread in shallow serving dish.
  • In small bowl, stir together pie filling and brandy.
  • Spoon over cream cheese layer; sprinkle with almonds.
  • Serve with graham crackers, pound cake and sugar wafers.

Notes & Wine Advice

Make-Ahead Magic

You can make the cream cheese mixture ahead and spread in the serving dish. Cover and refrigerate up to 24 hours before serving. Just before serving, continue as directed in Step 2.

Kitchen Secrets

If you have cherry brandy or cherry liqueur on hand, either can be substituted for the brandy. For a kid-friendly dessert, simply omit the brandy.
To toast almonds, sprinkle in ungreased skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown.

Nutrition values

Calories: 180 kcal
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Course; Dessert

Mini Red Velvet Cheesecakes

Mini Red Velvet Cheesecakes

Couverts16
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Heat oven to 350°F.
  • Place foil baking cup in each of 16 regular-size muffin cups.
  • Mix cookie crumbs and butter; divide evenly among muffin cups.
  • Using back of spoon, firmly press mixture in bottoms of baking cups.
  • In large bowl, beat cream cheese with electric mixer on medium speed until smooth.
  • Gradually beat in 1 cup granulated sugar and the cocoa until fluffy.
  • Beat in vanilla and food color.
  • Beat in eggs, one at a time, until well blended.
  • Divide batter evenly among baking cups (cups will be almost full).
  • Bake 20 to 25 minutes or until centers are firm.
  • Cool 15 minutes (centers will sink).
  • Remove from pans.
  • Refrigerate at least 1 hour.
  • Cover; refrigerate at least 1 hour longer.
  • In chilled small bowl, beat whipping cream and 1 tablespoon sugar with electric mixer on high speed until stiff peaks form.
  • Just before serving, peel off baking cups.
  • Top cheesecakes with whipped cream and chocolate curls.
  • Store cheesecakes in a deep plastic or glass storage container with lid in the refrigerator.

Notes & Wine Advice

Make-Ahead Magic

These little cheesecakes freeze beautifully! Wrap tightly and freeze up to 5 months. Thaw in the original wrapping in the refrigerator 2 to 4 hours.

Kitchen Secrets

To make chocolate curls, place a bar or block of chocolate on waxed paper. Press a vegetable peeler firmly against the chocolate and pull toward you in long, thin strokes. Small curls can be made by using the side of the chocolate bar. Transfer each curl carefully with a toothpick to a waxed paper–lined cookie sheet or directly onto cheesecake.

Nutrition values

Calories: 290 kcal
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Course; Cake / Dessert

Peppermint Cupcake Tree

Peppermint Cupcake Tree

Couverts24
Deel op Facebook Print Recipe

Ingredients

PEPPERMINT CUPCAKES

FROSTING

Instructions

  • Heat oven to 350°F.
  • Place paper baking cup in each of 24 regular-size muffin cups.
  • In medium bowl, mix 2¾ cups flour, the baking powder and salt.
  • In large bowl, beat ¾ cup butter with electric mixer on medium speed 30 seconds.
  • Gradually add granulated sugar, ⅓ cup at a time, beating well after each addition.
  • Beat 2 minutes.
  • Add egg whites, a little at a time, beating well after each addition.
  • Beat in 2½ teaspoons vanilla.
  • Alternately add flour mixture and 1¼ cups milk, beating on low speed just until blended.
  • Toss baking chips with 1 teaspoon flour; stir into batter.
  • Divide evenly among muffin cups, filling each two-thirds full.
  • Bake 20 to 23 minutes or until toothpick inserted in center comes out clean.
  • Cool 5 minutes; remove from pans to cooling racks.
  • Cool completely, about 30 minutes.
  • In large bowl, beat powdered sugar and ⅔ cup butter with electric mixer on low speed until well blended.
  • Add 1 tablespoon vanilla, the food color and 3 tablespoons milk; beat until smooth and creamy.
  • Stir in additional milk, 1 teaspoon at a time, until desired consistency.
  • Spoon frosting into decorating bag fitted with large #1 star tip.
  • Pipe a swirl of frosting on top of each cupcake.
  • On 12-inch serving plate, arrange 9 of the cupcakes.
  • On top of cupcakes, stack three more layers—6 cupcakes, 5 cupcakes and 3 cupcakes—with 1 cupcake on top, to form tree.
  • Decorate with candies and sprinkles.

Notes & Wine Advice

Make-Ahead Magic

Get a jump on preparing your tree by baking and freezing the cupcakes in advance. Freeze unfrosted cupcakes in airtight container up to 1 month. Thaw uncovered at room temperature before continuing as directed in Steps 5 and 6.

Festive Touch

This fun cupcake tree is not only delicious to eat but makes a great centerpiece for any holiday gathering.

Kitchen Secrets

To stabilize the cupcake tree, cut 24 (1½-inch) rounds from poster board. Place 1 round under each cupcake as you assemble the tree.

Nutrition values

Calories: 360 kcal
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Course; Cupcakes-Brownies

Pistachio–Vanilla Bean Cheesecake

Pistachio–Vanilla Bean Cheesecake

Couverts16
Deel op Facebook Print Recipe

Ingredients

SUGAR CONE CRUST

CHEESECAKE

Instructions

  • Heat oven to 325°F.
  • In medium bowl, mix crust ingredients.
  • Press in bottom and slightly up side of ungreased 9-inch springform pan.
  • In food processor, place cream cheese, ⅔ cup sugar, the sour cream, vanilla and vanilla bean seeds.
  • Cover; process until smooth.
  • Add eggs.
  • Cover; process until well blended, scraping bowl occasionally.
  • Spread over crust.
  • Bake 1 hour 20 minutes or until center is set.
  • Cool on cooling rack 15 minutes.
  • Carefully run small metal spatula or knife around side of pan to loosen cheesecake.
  • Remove side of pan; cool 30 minutes.
  • Refrigerate uncovered at least 6 hours or until chilled.
  • Store covered in refrigerator 3 to 5 days.
  • Before serving, sprinkle ⅓ cup pistachios around top edge of cheesecake.

Notes & Wine Advice

Festive Touch

During the holiday season, red-colored pistachios are sometimes available. If you like, try using both red and green pistachios in this cheesecake.

Kitchen Secrets

You can crush the sugar cones by placing them in a resealable food-storage plastic bag and crushing them with a rolling pin.
To remove seeds from a vanilla bean, cut the bean in half lengthwise. Run the blade of a knife across the inside of the bean, gathering seeds on the edge of the knife.

Nutrition values

Calories: 390 kcal
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Course; Cake / Dessert

Espresso Cupcakes

Espresso Cupcakes

Couverts24
Deel op Facebook Print Recipe

Ingredients

CHOCOLATE CUPCAKES

FILLING

FROSTING

Instructions

  • Heat oven to 350°F.
  • Place paper baking cup in each of 24 regular-size muffin cups.
  • In medium bowl, mix flour, 1 tablespoon espresso powder, the baking soda, salt and baking powder; set aside.
  • In small bowl, mix hot water and cocoa until dissolved; set aside.
  • In large bowl, beat shortening with electric mixer on medium speed 30 seconds.
  • Gradually add granulated sugar, about ¼ cup at a time, beating well after each addition.
  • Beat 2 minutes longer.
  • Add eggs, one at a time, beating well after each addition.
  • Beat in vanilla.
  • Alternately add flour mixture and cocoa mixture, beating on low speed just until blended.
  • Divide batter evenly among muffin cups, filling each two-thirds full.
  • Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
  • Cool 5 minutes.
  • Remove from pans to cooling racks; cool completely.
  • Meanwhile, in medium bowl, beat filling ingredients with electric mixer on medium speed until smooth.
  • Spoon mixture into decorating bag fitted with ¼-inch (#9) writing tip.
  • To fill each cupcake, insert tip of bag into center of cooled cupcake; gently squeeze bag until cupcake expands slightly but does not burst (each cupcake should be filled with about 1 tablespoon filling).
  • In small microwavable bowl, microwave chocolate uncovered on High 45 seconds.
  • Stir; continue microwaving and stirring in 15-second increments until melted.
  • Cool slightly, about 5 minutes.
  • In another medium bowl, beat butter, 3 tablespoons milk, 1 teaspoon espresso powder, the vanilla and salt with electric mixer on low speed until well blended.
  • Beat in 3 cups powdered sugar, 1 cup at a time, until smooth.
  • Stir in melted chocolate until blended.
  • Spoon mixture into decorating bag fitted with ¾-inch (#824) star tip.
  • Pipe frosting over tops of cupcakes.
  • Store covered in refrigerator.

Notes & Wine Advice

Festive Touch

Sprinkle the frosted cupcakes with grated chocolate or mini chocolate chips, or top each with a chocolate-covered espresso coffee bean.

Kitchen Secrets

Save time by using 1 box chocolate fudge cake mix with pudding instead of the Chocolate Cupcakes. Make cake as directed, using water, oil and eggs called for on box, and stir in 1 tablespoon instant espresso coffee powder or granules. Bake and cool as directed on box. Fill and frost as directed in Steps 5 through 8.

Nutrition values

Calories: 340 kcal
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Course; Cupcakes-Brownies

Elf Hat Cupcakes

Elf Hat Cupcakes

Couverts24
Deel op Facebook Print Recipe

Ingredients

  • 1 box 15.25 oz chocolate fudge cake mix with pudding
  • 1¼ cups water
  • ½ cup vegetable oil
  • 3 eggs
  • ¼ cup assorted candy sprinkles
  • 3 containers 1 lb each vanilla creamy ready-to-spread frosting
  • Red green and blue gel food color

Instructions

  • Heat oven to 350°F (325°F for dark or nonstick pans).
  • Place paper baking cup in each of 24 regular-size muffin cups.
  • In large bowl, beat cake mix, water, oil and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally.
  • Divide batter evenly among muffin cups, filling each two-thirds full.
  • Bake 14 to 19 minutes or until toothpick inserted in center comes out clean.
  • Cool 10 minutes; remove from pans to cooling racks.
  • Cool completely, about 30 minutes.
  • Place candy sprinkles in shallow bowl.
  • Fill large resealable food-storage plastic bag with 1¼ cups frosting; cut off tiny bottom corner.
  • Pipe frosting in a circle one time around outside edge of cupcake.
  • Dip edge of frosting into sprinkles.
  • Reserve remaining frosting in bag for pom-poms.
  • Among 3 small bowls, evenly divide remaining frosting (about 1⅓ cups each).
  • Tint frosting in bowls with food colors: 1 red, 1 green and 1 blue.
  • Place frosting in 3 small resealable food-storage plastic bags; cut off tiny bottom corner of each bag.
  • Pipe red frosting, starting on inside edge of white frosting and spiraling up toward center to form a hat; continue red piping on 7 additional cupcakes.
  • Repeat piping with green and blue frosting with remaining 16 cupcakes (8 cupcakes each).
  • Pipe a small dab of reserved untinted frosting on top of each hat for pom-pom.

Notes & Wine Advice

Festive Touch

For a more decorative look when piping the frosting, use decorating bags with tips.

Kitchen Secrets

Not a fan of chocolate? Try yellow cake mix for a different flavor.

Nutrition values

Calories: 390 kcal
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Course; Cupcakes-Brownies

Reindeer Cupcakes

Reindeer Cupcakes

Couverts24
Deel op Facebook Print Recipe

Ingredients

CHOCOLATE CUPCAKES

FROSTING

DECORATIONS

Instructions

  • Heat oven to 350°F.
  • Place paper baking cup in each of 24 regular-size muffin cups.
  • in medium bowl, mix flour, baking soda, salt and baking powder; set aside.
  • In small bowl, mix hot water and cocoa until dissolved; set aside.
  • In large bowl, beat shortening with electric mixer on medium speed 30 seconds.
  • Gradually add granulated sugar, about ¼ cup at a time, beating well after each addition.
  • Beat 2 minutes longer.
  • Add eggs, one at a time, beating well after each addition.
  • Beat in 1 teaspoon vanilla.
  • Alternately add flour mixture and cocoa mixture, beating on low speed just until blended.
  • Divide batter evenly among muffin cups, filling each two-thirds full.
  • Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
  • Cool 5 minutes.
  • Remove from pans to cooling racks; cool completely.
  • In large bowl, mix butter and chocolate.
  • Stir in powdered sugar.
  • Beat in 2 teaspoons vanilla and 3 tablespoons milk until smooth and spreadable.
  • If frosting is too thick, beat in remaining milk, 1 teaspoon at a time. (If frosting becomes too thin, beat in a small amount of powdered sugar.)
  • Frost cupcakes.
  • Sprinkle candy sprinkles over tops of cupcakes.
  • For each cupcake, cut pretzel twist in half; poke into cupcake for reindeer antlers.
  • Cut miniature marshmallow in half; arrange on cupcake for eyes.
  • Center gumdrop below marshmallow halves for nose.
  • Place red cinnamon candy below gumdrop for mouth.

Notes & Wine Advice

Make-Ahead Magic

Baked, cooled cupcakes can be frozen in an airtight container or resealable freezer plastic bag up to 4 months. Frost and decorate the frozen cupcakes—they’ll thaw while you’re decorating!

Kitchen Secrets

Save time by substituting 1 box devil’s food cake mix with pudding for the Chocolate Cupcakes and 1 container (1 pound) chocolate creamy ready-to-spread frosting for the Frosting. Bake and cool cupcakes as directed on box, then decorate as directed.
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Course; Cupcakes-Brownies

Cake Ball Ornaments

Cake Ball Ornaments

Couverts45
Deel op Facebook Print Recipe

Ingredients

  • 1 box 15.25 oz German chocolate cake mix with pudding
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 3 eggs
  • 2 tablespoons unsweetened baking cocoa
  • 1 bottle 1 oz red food color
  • 1 cup cream cheese creamy ready-to-spread frosting from 1-lb container
  • 2 cups green candy melts or coating wafers melted
  • 2 cups red candy melts or coating wafers melted
  • 1 cup white candy melts or coating wafers melted
  • 90 pieces Frosted Cheerios™ cereal about ⅓ cup

Instructions

  • Heat oven to 350°F.
  • Spray 13×9-inch pan with cooking spray.
  • In large bowl, beat cake mix, buttermilk, oil, eggs, cocoa and food color with electric mixer on medium speed 2 minutes, until smooth.
  • Pour into pan.
  • Bake 25 to 30 minutes or until toothpick inserted in center comes out clean.
  • Cool completely in pan on cooling rack.
  • Line cookie sheet with waxed paper.
  • Crumble cake into large bowl.
  • Add frosting; mix well.
  • Shape into 45 (1¼-inch) balls.
  • Place on cookie sheet; freeze 15 minutes.
  • Transfer to refrigerator.
  • Dip half of balls in melted green candy and other half in melted red candy; tap off excess.
  • Return to cookie sheet; let stand until set, about 30 minutes.
  • Spoon melted white candy into resealable food-storage plastic bag; cut off tiny corner of bag.
  • Pipe designs on cake balls; let stand until set.
  • Gently press 1 cereal piece on top of each cake ball, attaching with white candy.
  • Pipe dot of candy on cereal piece; attach another cereal piece upright in center for ornament hook.

Notes & Wine Advice

Festive Touch

Fill a decorative bowl or platter with these creative cake balls, and use it as a centerpiece for your holiday table. Your guests will delight in being able to eat them! Packaged in a small box, they also make a cute edible gift.
Use other colors of candy melts to change the look of these balls, like we did for the cover of the book.

Nutrition values

Calories: 240 kcal
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Course; Cake / Dessert

Tiramisu

Tiramisu

Couverts9
Deel op Facebook Print Recipe

Equipment

  • Large bowl
  • mixer
  • refrigerator

Ingredients

Instructions

  • In large bowl, beat cheese and powdered sugar with electric mixer on medium speed until smooth.
  • On low speed, beat in rum; set aside.
  • In chilled small bowl, beat whipping cream on high speed until stiff peaks form.
  • Fold into cheese mixture.
  • Split ladyfingers horizontally in half.
  • Arrange half of the ladyfingers, cut side up, on bottom of ungreased 8-inch square or 9-inch round pan.
  • Drizzle ¼ cup of the espresso over ladyfingers.
  • Spread half of the cheese mixture over ladyfingers.
  • Arrange remaining ladyfingers, cut side up, on cheese mixture.
  • Drizzle with remaining ¼ cup espresso.
  • Spread with remaining cheese mixture.
  • Sift or sprinkle cocoa over top.
  • Cover; refrigerate at least 4 hours or until filling is firm but no longer than 24 hours.
  • Store covered in refrigerator.

Notes & Wine Advice

Kitchen Secrets

Look for mascarpone in the cheese case in large supermarkets, specialty cheese shops and gourmet food stores.

Nutrition values

Calories: 260 kcal
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Course; Cheese / Chocolate / Dessert
Cuisine; European / Italian

Heavenly Chocolate Soufflé Cake

Heavenly Chocolate Soufflé Cake

Couverts12
Deel op Facebook Print Recipe

Equipment

  • Saucepan 1-quart
  • Saucepan 2-quart
  • Large bowl
  • oven

Ingredients

CAKE

CHOCOLATE SAUCE

SWEETENED WHIPPED CREAM

Instructions

  • Heat oven to 325°F.
  • Grease bottom and side of 9-inch springform pan with shortening.
  • In 2-quart saucepan, heat 1 cup of the chocolate chunks and ½ cup butter over medium heat, stirring occasionally, until melted.
  • Cool 5 minutes.
  • Stir in flour until smooth.
  • Stir in egg yolks until well blended.
  • In large bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy.
  • Beat in ½ cup granulated sugar, 1 tablespoon at a time, until soft peaks form.
  • Fold about one-fourth of the egg whites in bowl into chocolate mixture; fold that mixture into egg whites.
  • Spread in pan.
  • Sprinkle remaining ⅔ cup chocolate chunks evenly over top.
  • Bake 35 to 40 minutes or until toothpick inserted in center comes out clean (top will appear dry and cracked).
  • Cool 10 minutes.
  • Remove side of pan; leave cake on pan bottom.
  • Cool completely on cooling rack, about 1 hour.
  • Just before serving, in 1-quart saucepan, heat ⅓ cup chocolate chunks, 3 tablespoons granulated sugar and the milk over medium heat, stirring constantly, until chocolate is melted and mixture boils.
  • Remove from heat; stir in ½ teaspoon butter.
  • In chilled small bowl, beat whipping cream, powdered sugar and vanilla with electric mixer on high speed until stiff peaks form.
  • Drizzle cake slices with chocolate sauce.
  • Serve with whipped cream.
  • Sprinkle with candies.

Notes & Wine Advice

Kitchen Secrets

Milk chocolate–coated toffee bits, or chopped chocolate-covered English toffee candy bars, can be used in place of the peppermint candies.

Nutrition values

Calories: 390 kcal
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Course; Cake / Chocolate / Dessert