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Easy Cranberry & Apple Cake
Yield: Serves 6 to 8
Ingredients:
12 ounces fresh cranberries, rinsed and picked over for stems
1 Granny Smith apple, peeled, cored, and medium-diced
1/2 cup light brown sugar, packed
1 tablespoon grated orange zest (2 oranges)
1/4 cup freshly squeezed orange juice
1 1/8 teaspoons ground cinnamon, divided
2 extra-large eggs, at room temperature
1 cup plus 1 tablespoon granulated sugar
1/4 pound (1 stick) unsalted butter, melted and slightly cooled
1 teaspoon pure vanilla extract
1/4 cup sour cream
1 cup all-purpose flour
1/4 teaspoon kosher salt
Preparation:
Preheat the oven to 325 degrees F.
Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt.
Pour the fruit mixture evenly into a 10-inch glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and 1/8 teaspoon of cinnamon and sprinkle it over the batter. Bake for 55 to 60 minutes, until a tooth-pick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature.

Easy Cranberry & Apple Cake

Yield: Serves 6 to 8

Ingredients:

  • 12 ounces fresh cranberries, rinsed and picked over for stems
  • 1 Granny Smith apple, peeled, cored, and medium-diced
  • 1/2 cup light brown sugar, packed
  • 1 tablespoon grated orange zest (2 oranges)
  • 1/4 cup freshly squeezed orange juice
  • 1 1/8 teaspoons ground cinnamon, divided
  • 2 extra-large eggs, at room temperature
  • 1 cup plus 1 tablespoon granulated sugar
  • 1/4 pound (1 stick) unsalted butter, melted and slightly cooled
  • 1 teaspoon pure vanilla extract
  • 1/4 cup sour cream
  • 1 cup all-purpose flour
  • 1/4 teaspoon kosher salt

Preparation:

  1. Preheat the oven to 325 degrees F.
  2. Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt.
  4. Pour the fruit mixture evenly into a 10-inch glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and 1/8 teaspoon of cinnamon and sprinkle it over the batter. Bake for 55 to 60 minutes, until a tooth-pick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature.
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Addictively Easy Peanut Butter Fudge
Makes about 20 pieces
Ingredients:
1/2 cup vegan margarine
2 cups organic brown sugar
1/2 cup non-dairy milk
1 cup creamy all-natural peanut butter
1 1/2 tsp almond extract
3 cups organic confectioners’ sugar
1 1/2 cups vegan chocolate chips
Directions:
So have on hand:
All ingredients measured out ahead of time.
A heavy medium sized pot for cooking.
A prepared tray to put the fudge in (I used a silicon 8 x 8 baking tray… you can easily just line a regular 8 inch cake pan with wax paper, or grease one up with some margarine)
A bowl to catch all the ingredients once you are close to being finished.
The guidance that this recipe works best if you use an electric mixer for incorporating the sugar at the end… due to that “time” thing.
In a heavy 2 quart saucepan, heat margarine until melted. Add in brown sugar and non-dairy milk and cook over medium heat until mixture comes to a hard boil.
Once it comes to a hard boil, set your timer for exactly two minutes. Continue to cook over medium heat, stirring the entire time it is cooking. this step works best if you are stirring with a wooden spoon and rinsing any of those pesky sugar crystals off as they collect on the spoon. Re-introducing those guys during candy making can be a disaster.
When the two minutes have come to an end, remove from heat and quickly stir in your peanut butter and almond extract. Then promptly add to confectioners’ sugar  into the bowl of an electric mixer. Mix briefly just until all sugar has been incorporated into the peanut butter mixture.
Pour into prepared dish and wait for it to harden up a bit. If you are like I am sometimes (kinda slow) you may actually need to “pat” the fudge into the tray. This is fine… it’s still set up nicely.
Once the fudge has cooled slightly, melt chocolate chips over a double boiler and drizzle all over the fudge.
Let chocolate re-harden and then serve!

Addictively Easy Peanut Butter Fudge

Makes about 20 pieces

Ingredients:

  • 1/2 cup vegan margarine
  • 2 cups organic brown sugar
  • 1/2 cup non-dairy milk
  • 1 cup creamy all-natural peanut butter
  • 1 1/2 tsp almond extract
  • 3 cups organic confectioners’ sugar
  • 1 1/2 cups vegan chocolate chips

Directions:

So have on hand:

  • All ingredients measured out ahead of time.
  • A heavy medium sized pot for cooking.
  • A prepared tray to put the fudge in (I used a silicon 8 x 8 baking tray… you can easily just line a regular 8 inch cake pan with wax paper, or grease one up with some margarine)
  • A bowl to catch all the ingredients once you are close to being finished.
  • The guidance that this recipe works best if you use an electric mixer for incorporating the sugar at the end… due to that “time” thing.
  1. In a heavy 2 quart saucepan, heat margarine until melted. Add in brown sugar and non-dairy milk and cook over medium heat until mixture comes to a hard boil.
  2. Once it comes to a hard boil, set your timer for exactly two minutes. Continue to cook over medium heat, stirring the entire time it is cooking. this step works best if you are stirring with a wooden spoon and rinsing any of those pesky sugar crystals off as they collect on the spoon. Re-introducing those guys during candy making can be a disaster.
  3. When the two minutes have come to an end, remove from heat and quickly stir in your peanut butter and almond extract. Then promptly add to confectioners’ sugar  into the bowl of an electric mixer. Mix briefly just until all sugar has been incorporated into the peanut butter mixture.
  4. Pour into prepared dish and wait for it to harden up a bit. If you are like I am sometimes (kinda slow) you may actually need to “pat” the fudge into the tray. This is fine… it’s still set up nicely.
  5. Once the fudge has cooled slightly, melt chocolate chips over a double boiler and drizzle all over the fudge.
  6. Let chocolate re-harden and then serve!
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Easy Banoffee Pots
Serves 4 / Prep: 10 mins / Cooking: none
ingredients:
6 digestive biscuits
ready-made toffee sauce
2 bananas, sliced
300ml (1/2 pint) whipping cream
50g (2 oz) milk chocolate, grated
Method:
Place the biscuits in a food bag and use a rolling pin to smash into crumbs.
Divide the biscuit crumbs between the serving glasses (you should have about 2cm (1 inch) in each glass).
Squeeze a layer of toffee sauce on each biscuit layer - don’t worry about making it too neat.
Now top with the banana slices. Softly whip the cream and spread over the bananas. Finish by sprinkling with chocolate shavings.

Easy Banoffee Pots

Serves 4 / Prep: 10 mins / Cooking: none

ingredients:

  • 6 digestive biscuits
  • ready-made toffee sauce
  • 2 bananas, sliced
  • 300ml (1/2 pint) whipping cream
  • 50g (2 oz) milk chocolate, grated

Method:

  1. Place the biscuits in a food bag and use a rolling pin to smash into crumbs.
  2. Divide the biscuit crumbs between the serving glasses (you should have about 2cm (1 inch) in each glass).
  3. Squeeze a layer of toffee sauce on each biscuit layer - don’t worry about making it too neat.
  4. Now top with the banana slices. Softly whip the cream and spread over the bananas. Finish by sprinkling with chocolate shavings.
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Reindeer Antlers
Details:
Decoration Time: 10 Min. / Difficulty: Easy / Yield: Makes 14 Antlers
Ingredients:
1 3/4 cups DOVE Chocolate
3/4 cup M&M’S Brand MINIS
1 bag pretzel sticks, broken into various sized pieces
Reynolds Parchment Paper
Directions:
Remove 3/4 cup red and green M&M’S Brand MINIS and set aside for decoration.
Line a baking sheet with Reynolds Parchment Paper.
Melt the DOVE Chocolate in a bowl set over a saucepan of boiling water. Stir the mixture as it melts. When mixture is shiny and smooth, turn off the heat.
Once all the chocolate is melted, dip the pretzel pieces one at a time and arrange them on the prepared baking sheet into an antler shape. Place the M&M’S Brand MINIS on each antler as it is finished.
Repeat this same process until all the antlers are finished.
Let the chocolate cool completely and get firm. You can refrigerate to firm the chocolate more quickly.
Once firm, remove them from the Reynolds Parchment Paper.
If desired, wrap each one in a sheet of cellophane, tied with a ribbon or simply put them on a cookie plate.
Tip: Add red M&M’S Brand MINIS to form the red nose.

Reindeer Antlers

Details:

Decoration Time: 10 Min. / Difficulty: Easy / Yield: Makes 14 Antlers

Ingredients:

  • 1 3/4 cups DOVE Chocolate
  • 3/4 cup M&M’S Brand MINIS
  • 1 bag pretzel sticks, broken into various sized pieces
  • Reynolds Parchment Paper

Directions:

  1. Remove 3/4 cup red and green M&M’S Brand MINIS and set aside for decoration.
  2. Line a baking sheet with Reynolds Parchment Paper.
  3. Melt the DOVE Chocolate in a bowl set over a saucepan of boiling water. Stir the mixture as it melts. When mixture is shiny and smooth, turn off the heat.
  4. Once all the chocolate is melted, dip the pretzel pieces one at a time and arrange them on the prepared baking sheet into an antler shape. Place the M&M’S Brand MINIS on each antler as it is finished.
  5. Repeat this same process until all the antlers are finished.
  6. Let the chocolate cool completely and get firm. You can refrigerate to firm the chocolate more quickly.
  7. Once firm, remove them from the Reynolds Parchment Paper.
  8. If desired, wrap each one in a sheet of cellophane, tied with a ribbon or simply put them on a cookie plate.

Tip: Add red M&M’S Brand MINIS to form the red nose.

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Rolo Pretzels with Pretzel M&M’s
Ingredients:
Mini Pretzels
Rolo Candies
Pretzel M&M’s
Method:
Preheat the oven to 350 degrees F.
Place mini pretzels on a large baking sheet. Top each pretzel with one Rolo candy. Place in the oven for 4-5 minutes, until Rolo candies start to melt. Don’t melt them all the way.
Remove from oven and lightly press a Pretzel M&M on top of each Rolo.
Eat warm or let them cool if you want them to set up.

Rolo Pretzels with Pretzel M&M’s

Ingredients:

  • Mini Pretzels
  • Rolo Candies
  • Pretzel M&M’s

Method:

  1. Preheat the oven to 350 degrees F.
  2. Place mini pretzels on a large baking sheet. Top each pretzel with one Rolo candy. Place in the oven for 4-5 minutes, until Rolo candies start to melt. Don’t melt them all the way.
  3. Remove from oven and lightly press a Pretzel M&M on top of each Rolo.
  4. Eat warm or let them cool if you want them to set up.
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Easy Cranberry & Apple Cake
Yield: Serves 6 to 8
Ingredients:
12 ounces fresh cranberries, rinsed and picked over for stems
1 Granny Smith apple, peeled, cored, and medium-diced
1/2 cup light brown sugar, packed
1 tablespoon grated orange zest (2 oranges)
1/4 cup freshly squeezed orange juice
1 1/8 teaspoons ground cinnamon, divided
2 extra-large eggs, at room temperature
1 cup plus 1 tablespoon granulated sugar
1/4 pound (1 stick) unsalted butter, melted and slightly cooled
1 teaspoon pure vanilla extract
1/4 cup sour cream
1 cup all-purpose flour
1/4 teaspoon kosher salt
Preparation:
Preheat the oven to 325 degrees.
Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt.
Pour the fruit mixture evenly into a 10-inch glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and 1/8 teaspoon of cinnamon and sprinkle it over the batter. Bake for 55 to 60 minutes, until a tooth-pick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature.

Easy Cranberry & Apple Cake

Yield: Serves 6 to 8

Ingredients:

  • 12 ounces fresh cranberries, rinsed and picked over for stems
  • 1 Granny Smith apple, peeled, cored, and medium-diced
  • 1/2 cup light brown sugar, packed
  • 1 tablespoon grated orange zest (2 oranges)
  • 1/4 cup freshly squeezed orange juice
  • 1 1/8 teaspoons ground cinnamon, divided
  • 2 extra-large eggs, at room temperature
  • 1 cup plus 1 tablespoon granulated sugar
  • 1/4 pound (1 stick) unsalted butter, melted and slightly cooled
  • 1 teaspoon pure vanilla extract
  • 1/4 cup sour cream
  • 1 cup all-purpose flour
  • 1/4 teaspoon kosher salt

Preparation:

  1. Preheat the oven to 325 degrees.
  2. Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt.
  4. Pour the fruit mixture evenly into a 10-inch glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and 1/8 teaspoon of cinnamon and sprinkle it over the batter. Bake for 55 to 60 minutes, until a tooth-pick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature.
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Easy Cherry Strudels Recipe
10 Servings / Prep: 15 min. Bake: 20 min.
Ingredients:
1 can (14-1/2 ounces) pitted tart cherries
1 cup sugar
1/2 cup dried cranberries or raisins
1 tablespoon butter
3 tablespoons cornstarch
1-1/2 cups chopped walnuts
1 package (17.3 ounces) frozen puff pastry, thawed
1 egg, lightly beaten
Directions:
Drain cherries, reserving 1/3 cup juice. In a large saucepan, combine the cherries, sugar, cranberries and butter. Cook and stir over medium heat until heated through. Combine cornstarch and reserved juice and add to the pan. Bring to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; stir in walnuts.
Unfold one pastry sheet and cut in half. Mound half of the cherry mixture on one pastry half to within 1/2 in. of edges. Top with remaining pastry half; pinch edges to seal. Repeat with remaining pastry and filling.
Place on a greased foil-lined baking sheet. With a sharp knife, cut diagonal slits tops of strudels; brush with egg. Bake at 400 degrees for 20-25 minutes or until golden brown. Yield: 2 strudels (5 slices each).
Nutrition Facts: 1 slice equals 506 calories, 25 g fat (5 g saturated fat), 24 mg cholesterol, 180 mg sodium, 65 g carbohydrate, 5 g fiber, 9 g protein.

Easy Cherry Strudels Recipe

10 Servings / Prep: 15 min. Bake: 20 min.

Ingredients:

  • 1 can (14-1/2 ounces) pitted tart cherries
  • 1 cup sugar
  • 1/2 cup dried cranberries or raisins
  • 1 tablespoon butter
  • 3 tablespoons cornstarch
  • 1-1/2 cups chopped walnuts
  • 1 package (17.3 ounces) frozen puff pastry, thawed
  • 1 egg, lightly beaten

Directions:

  1. Drain cherries, reserving 1/3 cup juice. In a large saucepan, combine the cherries, sugar, cranberries and butter. Cook and stir over medium heat until heated through. Combine cornstarch and reserved juice and add to the pan. Bring to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; stir in walnuts.
  2. Unfold one pastry sheet and cut in half. Mound half of the cherry mixture on one pastry half to within 1/2 in. of edges. Top with remaining pastry half; pinch edges to seal. Repeat with remaining pastry and filling.
  3. Place on a greased foil-lined baking sheet. With a sharp knife, cut diagonal slits tops of strudels; brush with egg. Bake at 400 degrees for 20-25 minutes or until golden brown. Yield: 2 strudels (5 slices each).

Nutrition Facts: 1 slice equals 506 calories, 25 g fat (5 g saturated fat), 24 mg cholesterol, 180 mg sodium, 65 g carbohydrate, 5 g fiber, 9 g protein.

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Turkey Cupcakes
Whether you’re looking for a whimsical Thankgiving centerpiece or just want to serve a holiday-themed treat that your guests will gobble up, Karen Tack and Alan Richardson’s adorable Turkey Cupcakes are sure to have everyone talking.
About the Turkey Cupcakes
Karen and Alan start with frosted chocolate cupcakes, then roll the edges in chocolate sprinkles to create the illusion of feathers. Half of a vanilla wafer helps support a round ginger cookie that serves as the turkey’s fan tail and the base for candy corn feathers. Another vanilla wafer creates the body, and a small ‘s’-shaped cookie becomes the turkey’s neck and head. A piece of red fruit leather completes the miniature gobbler.
To make your own Turkey Cupcakes, you’ll need the following:
12 chocolate or vanilla cupcakes
1 can (16 ounces) chocolate frosting
1 1/2 cups chocolate sprinkles
18 vanilla wafers
12 thin scalloped ginger cookies
12 small ‘s’-shaped cookies (such as Stella D’oro Breakfast Treats 100 Calorie Packs, available from amazon.com)
60 pieces candy corn
12 mini chocolate chips
12 orange candy coated sunflower seeds
1 piece red fruit leather
Here are Karen and Alan’s easy decorating steps:
Place the sprinkles in a shallow bowl. Spoon 1/2 cup of the chocolate frosting into a resealable p bag. Cut 6 of the vanilla wafers in half with a serrated knife.
Spread the top of a cupcake with the chocolate frosting and make smooth. Roll the edge of the cupcake in the chocolate sprinkles to coat. Repeat with the remaining cupcakes. Spread the tops of the 12 whole vanilla wafers with some of the chocolate frosting and press into the chocolate sprinkles to coat.
Place a cut vanilla wafer, rounded edge toward the edge of the cupcake on top of the cupcake. Press the thin scalloped cookie into the frosting and leaning on the cut vanilla wafer and then fan tail. Snip a small corner from the bag with the chocolate frosting. Pipe a dot of frosting on the scalloped cookie and attach the vanilla wafer with the sprinkles. Pipe 5 dots of frosting along the outer edge of cookie and add the candy corn, pointed end down.
For the head; pipe a dot of chocolate frosting on the ‘s’ shaped cookie and add a mini chocolate chip for an eye. Pipe a dot of frosting and add an orange sunflower seed as the beak. Press the cookie in front of the other cookies as the head and neck. Cut a small tear drop shaped piece of red fruit leather as the waddle and attach next to the beak. Repeat with the remaining cupcakes.

Turkey Cupcakes

Whether you’re looking for a whimsical Thankgiving centerpiece or just want to serve a holiday-themed treat that your guests will gobble up, Karen Tack and Alan Richardson’s adorable Turkey Cupcakes are sure to have everyone talking.

About the Turkey Cupcakes

Karen and Alan start with frosted chocolate cupcakes, then roll the edges in chocolate sprinkles to create the illusion of feathers. Half of a vanilla wafer helps support a round ginger cookie that serves as the turkey’s fan tail and the base for candy corn feathers. Another vanilla wafer creates the body, and a small ‘s’-shaped cookie becomes the turkey’s neck and head. A piece of red fruit leather completes the miniature gobbler.

To make your own Turkey Cupcakes, you’ll need the following:

  • 12 chocolate or vanilla cupcakes
  • 1 can (16 ounces) chocolate frosting
  • 1 1/2 cups chocolate sprinkles
  • 18 vanilla wafers
  • 12 thin scalloped ginger cookies
  • 12 small ‘s’-shaped cookies (such as Stella D’oro Breakfast Treats 100 Calorie Packs, available from amazon.com)
  • 60 pieces candy corn
  • 12 mini chocolate chips
  • 12 orange candy coated sunflower seeds
  • 1 piece red fruit leather

Here are Karen and Alan’s easy decorating steps:

  1. Place the sprinkles in a shallow bowl. Spoon 1/2 cup of the chocolate frosting into a resealable p bag. Cut 6 of the vanilla wafers in half with a serrated knife.
  2. Spread the top of a cupcake with the chocolate frosting and make smooth. Roll the edge of the cupcake in the chocolate sprinkles to coat. Repeat with the remaining cupcakes. Spread the tops of the 12 whole vanilla wafers with some of the chocolate frosting and press into the chocolate sprinkles to coat.
  3. Place a cut vanilla wafer, rounded edge toward the edge of the cupcake on top of the cupcake. Press the thin scalloped cookie into the frosting and leaning on the cut vanilla wafer and then fan tail. Snip a small corner from the bag with the chocolate frosting. Pipe a dot of frosting on the scalloped cookie and attach the vanilla wafer with the sprinkles. Pipe 5 dots of frosting along the outer edge of cookie and add the candy corn, pointed end down.
  4. For the head; pipe a dot of chocolate frosting on the ‘s’ shaped cookie and add a mini chocolate chip for an eye. Pipe a dot of frosting and add an orange sunflower seed as the beak. Press the cookie in front of the other cookies as the head and neck. Cut a small tear drop shaped piece of red fruit leather as the waddle and attach next to the beak. Repeat with the remaining cupcakes.
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Chocolate Pudding Parfaits
Make everybody happy with their own individual dreamy chocolate parfaits.
4 servings / Prep: 10 min (plus chilling) / Cook: 10 min
Ingredients:
8 ounces semisweet chocolate, chopped
2 to 3 tablespoons unsweetened cocoa powder, sifted
3 cups half-and-half
1/2 cup sugar
1 large egg plus 2 egg yolks
1 cup heavy cream, whipped
8 Oreo cookies, chopped
Directions:
In a medium bowl, mix the chocolate and cocoa powder and set aside.
In a medium, heavy saucepan, heat the half-and-half over medium-high heat until almost boiling (bubbles will form around edges).
In a heatproof bowl, whisk together the sugar and eggs until thick and pale yellow, about 2 minutes. Slowly whisk half of the hot half-and-half into the egg mixture and then pour the mixture into the saucepan. Bring just to a boil over medium heat and cook, whisking constantly, until bubbly and thickened, 1 minutes.
Pour the custard through a sieve into the reserved chocolate-cocoa mixture and whisk until smooth. Let cool slightly, then press plastic wrap onto the surface to cover; refrigerate until cold, about 2 hours.
Scoop the chocolate pudding into individual cups and top with the whipped cream and cookies.
Tip:
Double Duty: Turn the refrigerated custard into gelato - just pour into your ice-cream machine and churn.

Chocolate Pudding Parfaits

Make everybody happy with their own individual dreamy chocolate parfaits.

4 servings / Prep: 10 min (plus chilling) / Cook: 10 min

Ingredients:

  • 8 ounces semisweet chocolate, chopped
  • 2 to 3 tablespoons unsweetened cocoa powder, sifted
  • 3 cups half-and-half
  • 1/2 cup sugar
  • 1 large egg plus 2 egg yolks
  • 1 cup heavy cream, whipped
  • 8 Oreo cookies, chopped

Directions:

  1. In a medium bowl, mix the chocolate and cocoa powder and set aside.
  2. In a medium, heavy saucepan, heat the half-and-half over medium-high heat until almost boiling (bubbles will form around edges).
  3. In a heatproof bowl, whisk together the sugar and eggs until thick and pale yellow, about 2 minutes. Slowly whisk half of the hot half-and-half into the egg mixture and then pour the mixture into the saucepan. Bring just to a boil over medium heat and cook, whisking constantly, until bubbly and thickened, 1 minutes.
  4. Pour the custard through a sieve into the reserved chocolate-cocoa mixture and whisk until smooth. Let cool slightly, then press plastic wrap onto the surface to cover; refrigerate until cold, about 2 hours.
  5. Scoop the chocolate pudding into individual cups and top with the whipped cream and cookies.

Tip:

Double Duty: Turn the refrigerated custard into gelato - just pour into your ice-cream machine and churn.

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Pumpkin Poptarts
Ingredients:
1 cup pumpkin puree
1/4 cup sugar
1 egg
1 package refrigerated pie crust
Glaze:
1 cup powdered sugar
2 tablespoon milk
1 tablespoon light corn syrup
1/2 teaspoon vanilla
Directions:
In a large bowl, mix together pumpkin puree, sugar, and egg. Unroll pie crust, cut the edges off to make a large square, then cut the pie crust into three equal rectangles (about 2” x 3”). Spoon a small amount of pumpkin mixture into the center of one of the rectangles, taking care to not let the filling ooze near the edges. Use a small paring knife to carve jack-o-lantern faces into a second rectangle. Gently lay the carved piece over the pumpkin filling, then press the edges firmly together with a fork. Transfer to a cookie sheet and bake in an oven preheated to 400 degrees for 8-10 minutes, or just until the edges of the poptart begin to turn golden brown.
In a large bowl, mix together the powdered sugar, milk, corn syrup, and vanilla. Drizzle glaze over hot pumpkin poptarts. Allow to cool on a cooling rack before serving.

Pumpkin Poptarts

Ingredients:

  • 1 cup pumpkin puree
  • 1/4 cup sugar
  • 1 egg
  • 1 package refrigerated pie crust

Glaze:

  • 1 cup powdered sugar
  • 2 tablespoon milk
  • 1 tablespoon light corn syrup
  • 1/2 teaspoon vanilla

Directions:

  1. In a large bowl, mix together pumpkin puree, sugar, and egg. Unroll pie crust, cut the edges off to make a large square, then cut the pie crust into three equal rectangles (about 2” x 3”). Spoon a small amount of pumpkin mixture into the center of one of the rectangles, taking care to not let the filling ooze near the edges. Use a small paring knife to carve jack-o-lantern faces into a second rectangle. Gently lay the carved piece over the pumpkin filling, then press the edges firmly together with a fork. Transfer to a cookie sheet and bake in an oven preheated to 400 degrees for 8-10 minutes, or just until the edges of the poptart begin to turn golden brown.
  2. In a large bowl, mix together the powdered sugar, milk, corn syrup, and vanilla. Drizzle glaze over hot pumpkin poptarts. Allow to cool on a cooling rack before serving.