Recipes

Candy Cane Bundt Cake

Candy Cane Bundt Cake

Couverts12
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Ingredients

CAKE

  • 1 box 15.25 oz white cake mix with pudding
  • 1 cup water
  • ¼ cup vegetable oil
  • 3 egg whites
  • ½ teaspoon red food color
  • ½ teaspoon peppermint extract

GLAZE

  • 1 cup powdered sugar
  • 1 tablespoon milk or water
  • ½ teaspoon vanilla if desired

DECORATION

  • Crushed candy canes or hard peppermint candies if desired

Instructions

  • Heat oven to 350°F (325°F for dark or nonstick pan).
  • Generously grease 12-cup fluted tube cake pan with shortening; generously sprinkle with flour.
  • Make cake batter as directed on box, using water, oil and egg whites.
  • Pour about 2 cups batter into pan.
  • Pour about ¾ cup batter into small bowl; stir in food color and peppermint extract.
  • Carefully pour pink batter over white batter in pan.
  • Carefully pour remaining white batter over pink batter.
  • Bake and cool as directed on box.
  • In small bowl, mix glaze ingredients.
  • If necessary, stir in additional milk, 1 teaspoon at a time, until smooth and spreadable.
  • Spread over cake.
  • Sprinkle crushed candy on top.
  • Store loosely covered.

Notes & Wine Advice

Make-Ahead Magic

You can bake the cake ahead, but do not add the glaze. Wrap in plastic wrap and store in the freezer up to 3 months. To thaw, loosen wrap and let stand at room temperature. Continue as directed in Step 4.

Kitchen Secrets

Fluted tube cake pans can be a challenge to grease. Try this: Place a dab of shortening on the outside of a small food-storage plastic bag. Slip the bag on your hand and rub shortening on the inside of the pan. Repeat with more shortening until every nook and cranny is greased. Give the inside of the pan a good sprinkling with flour, shake the excess from the pan, and your baked cake will slip right out!
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Course; Cake / Dessert

German Chocolate–Pecan Pie Bars

German Chocolate–Pecan Pie Bars

Couverts24 bars
Deel op Facebook Print Recipe

Ingredients

  • 1¾ cups all-purpose flour
  • ¾ cup powdered sugar
  • ¾ cup cold butter cut into pieces
  • ¼ cup unsweetened baking cocoa
  • 1½ cups semisweet chocolate chips about 9 oz
  • ¾ cup packed brown sugar
  • ¾ cup light corn syrup
  • ¼ cup butter melted
  • 3 eggs slightly beaten
  • 1 cup flaked coconut
  • 3 cups broken pecans toasted

Instructions

  • Heat oven to 350°F.
  • Line bottom and sides of 13×9-inch pan with heavy-duty foil, extending foil 2 to 3 inches over 2 opposite sides of pan; spray foil with cooking spray.
  • In food processor, place flour, powdered sugar, ¾ cup butter and the cocoa.
  • Cover; process with quick on-and-off pulses until consistency of coarse meal.
  • Press in bottom and ¾ inch up sides of pan.
  • Bake 15 minutes.
  • Remove from oven; sprinkle chocolate chips over crust.
  • Cool 30 minutes.
  • In medium bowl, mix brown sugar, corn syrup, melted butter and the eggs with whisk until smooth.
  • Stir in coconut and pecans.
  • Spoon over crust.
  • Bake 25 to 30 minutes or until golden and set.
  • Cool completely in pan on cooling rack, about 1 hour.
  • Refrigerate 1 hour.
  • Use foil to lift out of pan.
  • Cut into 6 rows by 4 rows.

Notes & Wine Advice

Kitchen Secrets

To toast pecans, spread in ungreased shallow pan. Bake uncovered at 350°F for 6 to 10 minutes, stirring occasionally, until light brown.

Nutrition values

Calories: 360 kcal
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Course; Chocolate / Coockies / Biscuit / Nuts
Cuisine; European / Germany

Cranberry-Orange Crumble Bars

Cranberry-Orange Crumble Bars

Couverts48 bars
Deel op Facebook Print Recipe

Ingredients

  • ½ cup granulated sugar
  • ¼ cup orange juice
  • ¼ cup water
  • 2 cups fresh or frozen cranberries
  • 1 tablespoon grated orange peel
  • ½ teaspoon ground cinnamon
  • ¾ cup packed brown sugar
  • ½ cup butter softened
  • 1½ cups quick-cooking or old-fashioned oats
  • 1 cup all-purpose flour
  • ¼ teaspoon salt

Instructions

  • Heat oven to 400°F.
  • In 1½-quart saucepan, mix granulated sugar, orange juice and water.
  • Heat to boiling.
  • Stir in cranberries, orange peel and cinnamon.
  • Cook over medium heat about 10 minutes, stirring occasionally, until thickened; cool completely.
  • Meanwhile, in medium bowl, mix brown sugar and butter until well blended.
  • Stir in oats, flour and salt until crumbly.
  • Press half of the crumb mixture in bottom of ungreased 13×9-inch pan.
  • Spread cranberry mixture over crust.
  • Top with remaining crumb mixture; press lightly.
  • Bake about 20 minutes or until filling is bubbly and topping is light brown.
  • Cut into 8 rows by 6 rows while warm.
  • Serve warm or cool.

Notes & Wine Advice

Festive Touch

Get these not-too-sweet bars ready for your cookie tray by drizzling them with 1 ounce of melted white chocolate. Let it dry before cutting the bars.

Kitchen Secrets

Line the baking pan with foil to make cleanup and cutting easy.

Nutrition values

Calories: 60 kcal
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Course; Coockies / Biscuit

Salted Caramel Pretzel Bars

Salted Caramel Pretzel Bars

Couverts48 bars
Deel op Facebook Print Recipe

Ingredients

CRUST

  • 1⅓ cups all-purpose flour
  • ½ cup granulated sugar
  • ½ cup butter softened

CARAMEL LAYER

  • 1 cup packed brown sugar
  • 1 cup butter
  • ¼ cup light corn syrup
  • 1 can 14 oz sweetened condensed milk (not evaporated)
  • 1 teaspoon vanilla
  • 1 bag 7.2 oz original pretzel crisps

TOPPING

  • 2 cups semisweet chocolate chips about 12 oz
  • 1 teaspoon coarse kosher or sea salt

Instructions

  • Heat oven to 350°F.
  • Spray 13×9-inch pan with cooking spray.
  • In large bowl, mix crust ingredients until crumbly.
  • Press in bottom of pan.
  • Bake 12 to 15 minutes or until light golden brown.
  • Cool 15 minutes.
  • Meanwhile, in 2-quart saucepan, heat brown sugar, 1 cup butter, the corn syrup and condensed milk to boiling over medium heat, stirring frequently.
  • Boil 5 minutes, stirring constantly.
  • Remove from heat.
  • Stir in vanilla.
  • Arrange one layer of pretzels over crust.
  • Pour half of the caramel mixture over pretzels.
  • Immediately arrange another layer of pretzels over caramel layer.
  • Pour remaining caramel over pretzels.
  • Coarsely crush remaining pretzels.
  • In small microwavable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes, stirring every 30 seconds, until chips are softened and can be stirred smooth.
  • Pour and evenly spread melted chocolate over caramel layer.
  • Sprinkle with crushed pretzels and salt.
  • Refrigerate about 1 hour or until set.
  • Cut into 8 rows by 6 rows.

Notes & Wine Advice

Make-Ahead Magic

Bars can be made up to 3 days before serving. Cover and store at room temperature.

Kitchen Secrets

Because these bars are ultra rich and are cut small, one pan can serve many purposes. Add them to a cookie tray, bring a plate to a neighborhood party or tuck a few into the family’s lunch boxes for a special treat.

Nutrition values

Calories: 180 kcal
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Course; Coockies / Biscuit

Piña Colada Rum Cups

Piña Colada Rum Cups

Couverts3 dozen cookies
Deel op Facebook Print Recipe

Ingredients

COOKIE CUPS

  • ¾ cup butter softened
  • 1 cup granulated sugar
  • 1 egg
  • ¼ teaspoon rum extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • ½ teaspoon salt

FILLING

  • 3 cups powdered sugar
  • ⅓ cup butter softened
  • ⅛ teaspoon rum extract
  • 1 to 2 tablespoons milk
  • 1 can 8 oz crushed pineapple, drained, patted dry
  • 2 tablespoons shredded coconut toasted

Instructions

  • Heat oven to 350°F.
  • Spray 36 mini muffin cups with cooking spray.
  • In medium bowl, beat ¾ cup butter and the granulated sugar with electric mixer on medium speed 2 minutes or until smooth and creamy.
  • Beat in egg and ¼ teaspoon rum extract until well blended.
  • On low speed, beat in flour, baking soda, cream of tartar and salt about 1 minute or until dough forms.
  • Shape dough into 36 (1¼-inch) balls.
  • Place 1 ball in each muffin cup.
  • Bake 10 to 12 minutes or until set and edges are light golden brown.
  • Using end of wooden spoon handle, press 1-inch-deep indentation in center of each cookie to form a cup.
  • Run knife around edges of cookie cups to loosen.
  • Cool completely, about 15 minutes.
  • Remove from pans to cooling racks.
  • In large bowl, beat powdered sugar and ⅓ cup butter with electric mixer on low speed until well blended.
  • Add ⅛ teaspoon rum extract and 1 tablespoon milk; beat until smooth and spreadable, adding additional milk, 1 teaspoon at a time, if needed for desired consistency.
  • Stir in pineapple.
  • Spoon about 2 teaspoons filling into each cookie cup.
  • Sprinkle with coconut.
  • Store on plate in refrigerator, loosely covered with plastic wrap.

Notes & Wine Advice

Make-Ahead Magic

Make and bake the cookie cups as directed. Place cooled unfilled cups in plastic storage container or resealable freezer plastic bag; keep frozen up to 2 months. Thaw at room temperature about 30 minutes or until completely thawed. Fill as directed.

Kitchen Secrets

To toast coconut, heat oven to 350°F. Spread coconut in ungreased shallow pan. Bake uncovered 5 to 7 minutes, stirring occasionally, until golden brown.

Nutrition values

Calories: 140 kcal
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Course; Coockies / Biscuit

Peanut Butter Cookie Cups

Peanut Butter Cookie Cups

Couverts5 dozen cookies
Deel op Facebook Print Recipe

Ingredients

  • 1 box 19 oz gluten-free chocolate chip cookie mix
  • 1 egg
  • ½ cup butter softened
  • 1 teaspoon vanilla
  • ½ cup creamy peanut butter
  • 60 miniature chocolate-covered peanut butter cup candies unwrapped

Instructions

  • Heat oven to 375°F.
  • Place mini paper baking cup in each of 24 mini muffin cups.
  • In large bowl, stir together cookie mix, egg, butter and vanilla with spoon.
  • Stir in peanut butter.
  • Shape about two-fifths of the dough into 24 (1-inch) balls.
  • Place 1 ball in each muffin cup.
  • Bake 9 to 11 minutes or just until lightly browned.
  • Immediately press peanut butter cup candy into center of each cookie.
  • Cool 5 minutes before removing from pan to cooling rack.
  • Repeat with remaining dough and candies to make 36 more cookie cups.

Nutrition values

Calories: 100 kcal
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Course; Coockies / Biscuit / Nuts

Simple Turtle Cookie Cups

Simple Turtle Cookie Cups

Couverts3 dozen cookies
Deel op Facebook Print Recipe

Ingredients

  • 1 pouch 17.5 oz double chocolate chunk cookie mix
  • 3 tablespoons vegetable oil
  • 1 tablespoon water
  • 1 egg
  • 36 round milk chocolate–covered chewy caramels unwrapped
  • 36 pecan halves

Instructions

  • Heat oven to 375°F.
  • Place miniature paper baking cup in each of 36 mini muffin cups.
  • In large bowl, stir together cookie mix, oil, water and egg until soft dough forms.
  • Shape dough into 36 (1¼-inch) balls; place in muffin cups.
  • Bake 8 to 9 minutes or until edges are set.
  • Immediately press caramel into center of each cookie cup.
  • Cool 2 minutes.
  • Top with pecan halves.
  • Cool completely, about 30 minutes.
  • Remove from pans with narrow spatula.

Notes & Wine Advice

Festive Touch

Bake these cookie cups in holiday-themed mini paper baking cups.

Nutrition values

Calories: 110 kcal
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Course; Coockies / Biscuit

Giant Gingerbread House Cookie

Giant Gingerbread House Cookie

Couverts12 servings
Deel op Facebook Print Recipe

Ingredients

  • 1 pouch 17.5 oz gingerbread cookie mix
  • ½ cup butter softened
  • 1 tablespoon water
  • 1 egg
  • 1 container 1 lb vanilla creamy ready-to-spread frosting
  • Assorted candies gumdrops, peppermints, candy canes, red cinnamon candies, candy sprinkles, if desired

Instructions

  • Heat oven to 350°F.
  • Line 15x10x1-inch pan with cooking parchment paper.
  • Make cookie mix as directed on pouch, using butter, water and egg.
  • Roll dough in pan to about ¼ inch thick.
  • Bake 10 to 12 minutes or until edges are set and golden brown.
  • Cool 5 minutes.
  • Use pizza cutter to cut gingerbread house shape from cookie.
  • Cool completely.
  • Use frosting and candies to decorate gingerbread house as desired.
  • Use any excess cookie pieces as decoration.
  • Cut into pieces to serve.

Notes & Wine Advice

Gingerbread House Decorating Ideas

Decorating a gingerbread house can be as unique as you are! Here are some great ideas for decorating your house. You can purchase your favorites or snoop around your cupboards and find foods that would work.

 

ROOF

  • Bite-size frosted mini wheat cereal
  • Chocolate flat candy bars
  • Colorful flat candies
  • Crackers
  • Fruit slices candy
  • Gumdrop halves or slices
  • Pretzel sticks or rods
  • Small cookies, such as vanilla wafers

 

DOOR

  • Candy bar
  • Graham cracker
  • Oval-shaped flat cookies (cut off one end, for bottom of door)
  • Sugar wafers

 

CHIMNEY

  • Candy sticks or straight candy canes
  • Chocolate chips
  • Chocolate rocks
  • Jelly beans (especially tan, brown, black and speckled)
  • Sugar ice-cream cone, cut lengthwise in half

 

WREATH

  • Green holly and red ball decors, arranged in a circle
  • Gumdrops
  • Peppermint candy
  • Round or flower-shaped cookie with hole in center
  • Small or tiny round candies arranged in a circle

 

OTHER DECORATIONS

  • Candy canes
  • Frosted animal crackers

Nutrition values

Calories: 380 kcal
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Course; Coockies / Biscuit

Cinnamon Cardinal Cookies

Cinnamon Cardinal Cookies

Couverts4 dozen cookies
Deel op Facebook Print Recipe

Ingredients

  • ½ cup butter softened
  • ½ cup packed light brown sugar
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • ¼ teaspoon baking soda
  • 1½ teaspoons ground cinnamon or cardamom
  • ⅓ cup whipping cream
  • 48 miniature chocolate chips
  • Red black and yellow decorating sugar crystals

Instructions

  • In large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy; stir in vanilla.
  • In small bowl, stir together flour, baking soda and cinnamon.
  • On low speed, beat flour mixture into butter mixture alternately with whipping cream.
  • Divide dough in half; wrap in plastic wrap.
  • Refrigerate until firm, about 30 minutes.
  • Heat oven to 350°F.
  • Lightly grease 2 large cookie sheets with shortening or cooking spray.
  • On lightly floured surface, roll one portion of dough until about ⅛ inch thick.
  • Cut with 3-inch floured cardinal-shaped cookie cutter.
  • On cookie sheets, place cutouts 2 inches apart.
  • Repeat with second portion of dough.
  • Place chocolate chip on each bird for eye.
  • Sprinkle top of back, crown, tail and wing of each bird with red sugar crystals; neck and eye with black sugar crystals; and beak with yellow sugar crystals.
  • Leave bottom breast of bird without sugar.
  • Bake 6 to 8 minutes or until light brown and set.
  • Remove from cookie sheets to cooling racks.

Notes & Wine Advice

Kitchen Secrets

If you don’t have a cardinal-shaped cookie cutter, trace the outline of a cardinal from a coloring book or bird book onto waxed paper; or find one online, print it and cut it out. Place the pattern on the dough, and use a small paring knife to cut around it.

Nutrition values

Calories: 50 kcal
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Course; Coockies / Biscuit

Eggnog Spritz Cookies

Eggnog Spritz Cookies

Couverts4 dozen cookies
Deel op Facebook Print Recipe

Ingredients

COOKIES

  • 1 pouch 17.5 oz sugar cookie mix
  • ½ cup butter melted
  • 1 egg
  • ½ cup all-purpose flour
  • 1 teaspoon rum extract
  • ¼ teaspoon ground nutmeg

ICING

  • ½ cup powdered sugar
  • 1½ teaspoons milk
  • ¼ teaspoon rum extract
  • Red and green sugars if desired

Instructions

  • Heat oven to 375°F.
  • In large bowl, stir together cookie mix, butter, egg, flour, 1 teaspoon rum extract and the nutmeg until soft dough forms.
  • Fit cookie press with desired template.
  • Fill cookie press with dough; press cookies onto ungreased cookie sheets.
  • Bake 6 to 8 minutes or until set.
  • Cool 1 minute; remove from cookie sheets to cooling racks.
  • Cool completely, about 30 minutes.
  • In small bowl, stir powdered sugar, milk and ¼ teaspoon rum extract until icing is smooth and thin enough to drizzle.
  • Drizzle over cookies.
  • Sprinkle with colored sugars.
  • Let stand until set.

Notes & Wine Advice

Make-Ahead Magic

Baked, cooled cookies can be tightly wrapped and stored in the freezer up to 6 months.

Nutrition values

Calories: 70 kcal
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Course; Coockies / Biscuit