The Entrepreneur Stand for the Second week of School I wish you all the best next week!
- Katherine Victoria Vananderland
- Sep 12, 2021
- 17 min read
Items will be marked on each slide sorry that wix is being noncompliant with me today making big spaces between for the Entrepreneur Stand.
My group of friends had a weekly "movie night" during winters on Martha's Vineyard, and we'd take turns making a chocolate treat to share. These terrific cookies were an instant success. Once they debuted, I had to make them many more times. —Laura Bryant German, W. Warren, Massachusetts
$2.50 each per Item for Chocolate Thumbprint Cookies
Ingredients
1/2 cup butter, softened
2/3 cup sugar
1 large egg, separated, room temperature
2 tablespoons whole milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup baking cocoa
1/4 teaspoon salt
1 cup finely chopped walnuts
FILLING:
1/2 cup confectioners' sugar
1 tablespoon butter, softened
2 teaspoons whole milk
1/4 teaspoon vanilla extract
24 milk chocolate kisses
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Directions
In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg yolk, milk and vanilla. Combine the flour, cocoa and salt; gradually add to creamed mixture and mix well. Cover and refrigerate until easy to handle, about 1 hour.
In a small bowl, whisk egg white until foamy. Shape dough into 1-in. balls; dip in egg white, then roll in nuts. Place on greased baking sheets. Using a wooden spoon handle, make an indentation in center of each cookie. Bake at 350° until center is set, 10-12 minutes.
For filling, combine the confectioners' sugar, butter, milk and vanilla; stir until smooth. Spoon or pipe 1/4 teaspoon into each warm cookie; gently press a chocolate kiss in the center. Carefully remove from pans to wire racks to cool.
Nutrition Facts 1 cookie: 117 calories, 7g fat (3g saturated fat), 16mg cholesterol, 52mg sodium, 13g carbohydrate (8g sugars, 1g fiber), 2g protein
I make this fudge at Christmastime to give to friends and neighbors. That tradition started years ago when I made more candy than my husband, three sons and I could eat, so we shared it. It's a tasty tradition I'm glad to continue. —Betty Grantham, Hanceville, Alabama
$10.50 per pound for Three-Chocolate Fudge
Ingredients
1 tablespoon butter
3-1/3 cups sugar
1 cup packed dark brown sugar
1 can (12 ounces) evaporated milk
1 cup butter, cubed
32 large marshmallows, halved
1 teaspoon vanilla extract
2 cups semisweet chocolate chips
14 ounces milk chocolate, chopped
2 ounces semisweet chocolate, chopped
2 cups chopped pecans, toasted
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Directions
Line a 15x10x1-in. pan with foil; grease foil with 1 tablespoon butter.
In a heavy large saucepan, combine sugars, milk and cubed butter. Bring to a rolling boil over medium heat, stirring constantly; cook and stir 5 minutes. Remove from heat. Stir in marshmallows and vanilla until blended.
Gradually stir in chocolate chips and chopped chocolate until melted. Fold in pecans. Immediately spread into prepared pan. Refrigerate 1 hour or until firm. Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container.
Three-Chocolate Fudge Tips Are fudge and chocolate the same? Fudge and chocolate are not the same. Fudge is softer with a buttery texture, while chocolate is usually much harder. Fudge is usually sweeter and often includes additional treats such as nuts or dried berries. Fudge recipes may also include different flavorings, such as vanilla, maple, espresso or even peanut butter.What is the secret to making creamy fudge? Start by combining the sugar, milk and butter in a heavy saucepan that will distribute the heat evenly. Bring these ingredients to a rolling boil to make sure the sugar dissolves completely; otherwise, your fudge could be grainy. (Check out our full guide to how to make fudge.)Is evaporated milk the same as condensed milk? No—there's a difference between evaporated milk and condensed milk. Evaporated milk lacks the sugar that’s added to condensed milk. Because sugar plays a major part in fudge-making, recipes usually call for evaporated milk as opposed to sweetened condensed milk. Research contributed by Mark Hagen, Taste of Home Executive Editor
Nutrition Facts 1 piece: 79 calories, 4g fat (2g saturated fat), 5mg cholesterol, 16mg sodium, 11g carbohydrate (10g sugars, 0 fiber), 1g protein.
These little cakes have become a favorite of our guests. They are always surprised that such a chocolaty dessert is so light—less than 200 calories apiece! —Kissa Vaughn, Troy, Texas
$8.50 per Chocolate Melting Cups
Ingredients
1-1/4 cups sugar, divided
1/2 cup baking cocoa
2 tablespoons all-purpose flour
1/8 teaspoon salt
3/4 cup water
3/4 cup plus 1 tablespoon semisweet chocolate chips
1 tablespoon brewed coffee
1 teaspoon vanilla extract
2 large eggs, room temperature
1 large egg white, room temperature
Sliced fresh strawberries, optional
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Directions
In a small saucepan, combine 3/4 cup sugar, cocoa, flour and salt. Gradually stir in water. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the chocolate chips, coffee and vanilla until smooth. Transfer to a large bowl.
In another bowl, beat eggs and egg white until slightly thickened. Gradually add remaining sugar, beating until thick and lemon-colored. Fold into chocolate mixture.
Transfer to ten 4-oz. ramekins coated with cooking spray. Place ramekins in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 350° for 20-25 minutes or just until centers are set. Garnish with strawberries if desired. Serve immediately.
Nutrition Facts 1 dessert: 197 calories, 6g fat (3g saturated fat), 42mg cholesterol, 51mg sodium, 37g carbohydrate (33g sugars, 2g fiber), 3g protein.
As someone who grew up in the country, I love getting out into nature whenever I can. I also love home-style recipes, including these yummy brownies. —Carol Prewett, Cheyenne, Wyoming
$2.50 per brownie
Ingredients
3/4 cup baking cocoa
1/2 teaspoon baking soda
2/3 cup butter, melted, divided
1/2 cup boiling water
2 cups sugar
2 large eggs, room temperature
1-1/3 cups all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup coarsely chopped pecans
2 cups (12 ounces) semisweet chocolate chunks
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Directions
Preheat oven to 350°. In a large bowl, combine cocoa and baking soda; blend 1/3 cup melted butter. Add boiling water; stir until well blended. Stir in sugar, eggs and remaining butter. Add flour, vanilla and salt. Stir in pecans and chocolate chunks.
Pour into a greased 13x9-in. baking pan. Bake 35-40 minutes or until brownies begin to pull away from sides of pan. Cool.
Nutrition Facts 1 brownie: 159 calories, 8g fat (4g saturated fat), 21mg cholesterol, 73mg sodium, 22g carbohydrate (17g sugars, 1g fiber), 2g protein.
This is a simple chocolate delight recipe for any type of potluck occasion, and the pan always comes home empty. —Diane Windley, Grace, Idaho
$30.00 per pan of chocolate chip cookie delight
Ingredients
1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 carton (12 ounces) frozen whipped topping, thawed, divided
3 cups cold 2% milk
1 package (3.9 ounces) instant chocolate pudding mix
1 package (3.4 ounces) instant vanilla pudding mix
Optional: Chopped nuts, chocolate curls and miniature semisweet chocolate chips
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Directions
Let cookie dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 13x9-in. baking pan. Bake at 350° until golden brown, 14-16 minutes. Cool on a wire rack.
In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in 1-3/4 cups whipped topping. Spread over crust.
In a large bowl, whisk milk and pudding mixes for 2 minutes. Spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with nuts and chocolate curls if desired.
Cover and refrigerate until firm, 8 hours or overnight.
Test Kitchen TipsYou've got to love how no-fuss this is, but if you have a favorite homemade cookie recipe and are feeling ambitious, by all means substitute it for the prepared dough. Be sure to beat or whisk your pudding for a full 2 minutes to thicken it. A hand mixer on medium speed is a good choice, but hand whisking and a little elbow grease work, too.
Nutrition Facts 1 piece: 365 calories, 17g fat (10g saturated fat), 29mg cholesterol, 329mg sodium, 47g carbohydrate (22g sugars, 1g fiber), 4g protein.
This German chocolate pecan pie combines the ingredients everyone loves in its classic cake cousin. It's so silky and smooth, you won't be able to put your fork down. —Anna Jones, Coppell, Texas
$25.00 per Coconut-Pecan German Chocolate Pie
Ingredients
1-1/4 cups all-purpose flour
1/4 teaspoon salt
6 tablespoons cold lard
3 to 4 tablespoons ice water
FILLING:
4 ounces German sweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1 can (14 ounces) sweetened condensed milk
4 large egg yolks
1 teaspoon vanilla extract
1 cup chopped pecans
TOPPING:
1/2 cup packed brown sugar
1/2 cup heavy whipping cream
1/4 cup butter, cubed
2 large egg yolks
1 cup sweetened shredded coconut
1 teaspoon vanilla extract
1/4 cup chopped pecans
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Directions
In a small bowl, mix flour and salt; cut in lard until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 30 minutes or overnight.
Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice.
Bake 11-13 minutes or until bottom is lightly browned. Remove foil and weights; bake 6-8 minutes longer or until light brown. Cool on a wire rack. Reduce oven setting to 350°.
In a microwave, melt chocolates in a large bowl; stir until smooth. Cool slightly. Whisk in milk, egg yolks and vanilla; stir in pecans. Pour into crust. Bake 16-19 minutes or until set. Cool 1 hour on a wire rack.
Meanwhile, in a small heavy saucepan, combine brown sugar, cream and butter. Bring to a boil over medium heat, stirring to dissolve sugar. Remove from heat.
In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Cook 2-3 minutes or until mixture thickens and a thermometer reads 160°, stirring constantly. Remove from heat. Stir in coconut and vanilla; cool 10 minutes.
Pour over filling; sprinkle with pecans. Refrigerate 4 hours or until cold.
Watch the Video Test Kitchen TipsUse any single-crust pie pastry your heart desires (here's our favorite), including pre-made if you're short on time. Hold the scrambled eggs, please! To achieve a silky smooth filling and topping, heat the egg yolks slowly and gently.
Nutrition Facts 1 piece: 801 calories, 54g fat (24g saturated fat), 215mg cholesterol, 227mg sodium, 75g carbohydrate (53g sugars, 5g fiber), 12g protein.
I was given a bottle of Irish cream liqueur as a gift and had leftover peppermint candy, so I created this delicious trifle. It's always rich and decadent. —Margaret Wilson, Sun City, California
$35.00 per Irish Crème Chocolate Trifle
Ingredients
1 package devil's food cake mix (regular size)
1 cup refrigerated Irish creme nondairy creamer
3-1/2 cups 2% milk
2 packages (3.9 ounces each) instant chocolate pudding mix
3 cups whipped topping
12 mint Andes candies, chopped
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Directions
Prepare and bake cake mix according to package directions, using a 13x9-in. pan. Cool in pan on a wire rack 1 hour.
With a meat fork or wooden skewer, poke holes in cake about 2 in. apart. Slowly pour creamer over cake; refrigerate, covered, 1 hour.
In a large bowl, whisk milk and pudding mixes 2 minutes; let stand until soft-set, about 2 minutes.
Cut cake into 1-1/2-in. cubes. In a 3-qt. trifle or glass bowl, layer a third of each of the following: cake cubes, pudding, whipped topping and candies. Repeat layers twice. Refrigerate until serving.
Nutrition Facts 1 serving: 343 calories, 14g fat (5g saturated fat), 39mg cholesterol, 363mg sodium, 49g carbohydrate (32g sugars, 1g fiber), 5g protein.
I made these for an office party cookie contest—and not a crumb was left on the platter! Sweet potatoes are the secret ingredient in this Jamaican-inspired dessert. Canned sweet potatoes will work, too, if you’re short on time. —Noelle Myers, Grand Forks, North Dakota
$16.00 per dozen of Chocolate Cookie's with Carmel Crème
Ingredients
1 package (11-1/2 ounces) semisweet chocolate chunks, divided
1/2 cup butter, softened
1/2 cup confectioners' sugar
1/2 cup mashed sweet potatoes
1 teaspoon minced fresh gingerroot
1/2 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/4 cup cornstarch
2 tablespoons baking cocoa
1-1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2/3 cup whipped cream cheese
1/3 cup dulce de leche
2 tablespoons sweetened condensed milk
1/8 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon salt
Directions
Preheat oven to 375°. In a microwave, melt 2/3 cup chocolate chunks; stir until smooth. Cool slightly. In a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in sweet potatoes, cooled chocolate, ginger and vanilla. In another bowl, whisk flour, cornstarch, baking cocoa, baking powder, baking soda and 1/4 teaspoon salt; gradually beat into creamed mixture.
Shape dough into 3/4-in. balls; place 2-1/2 in. apart on parchment-lined baking sheets. Flatten slightly with bottom of a glass dipped in confectioners' sugar. Bake until edges are firm, 8-10 minutes. Remove from pans to wire racks to cool completely.
Meanwhile, mix filling ingredients until smooth. Spread filling on bottoms of half of the cookies; cover with remaining cookies.
For chocolate coating, microwave remaining chocolate chunks; stir until smooth. Dip cookies halfway into chocolate or drizzle chocolate over the top of cookies; let stand until set. Store between pieces of waxed paper in an airtight container in the refrigerator.
Nutrition Facts 1 sandwich cookie: 134 calories, 7g fat (5g saturated fat), 12mg cholesterol, 103mg sodium, 17g carbohydrate (10g sugars, 1g fiber), 2g protein.
Agua de Jamaica is another Jamaican recipe that you should try. Or try out these other desserts from around the world!
As far as I know, this cake recipe can be traced back to my German great-grandma. When I got married, my mother gave me a copy and I hope to someday pass it down to my children. —Stephanie Travis, Fallon, Nevada
$9.50 per Slice Black Forest Cake
Ingredients
1 cup whole milk
3 large eggs
1/2 cup canola oil
3 teaspoons vanilla extract
2 cups plus 2 tablespoons all-purpose flour
2 cups sugar
3/4 cup baking cocoa
1-1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
FILLING:
2 cans (14-1/2 ounces each) pitted tart cherries
1 cup sugar
1/4 cup cornstarch
3 tablespoons cherry brandy or 2 teaspoons vanilla extract
WHIPPED CREAM:
3 cups heavy whipping cream
1/3 cup confectioners' sugar
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Directions
Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans; grease paper.
In a large bowl, beat milk, eggs, oil and vanilla until well blended. In another bowl, whisk flour, sugar, cocoa, baking powder, baking soda and salt; gradually beat into milk mixture.
Transfer to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
Meanwhile, for filling, drain cherries, reserving 1/2 cup juice. In a small saucepan, whisk sugar, cornstarch and reserved juice; add cherries. Cook and stir over low heat 10-12 minutes or until thickened and bubbly. Remove from heat; stir in brandy. Cool completely.
In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form.
Using a long serrated knife, cut each cake horizontally in half. Place one cake layer on a serving plate. Top with 1-1/2 cups whipped cream. Spread 3/4 cup filling to within 1 in. of edge. Repeat twice. Top with remaining cake layer. Frost top and sides of cake with remaining whipped cream, reserving some to pipe decorations, if desired. Spoon remaining filling onto top of cake. Refrigerate until serving.
Nutrition Facts 1 slice: 659 calories, 34g fat (15g saturated fat), 136mg cholesterol, 329mg sodium, 84g carbohydrate (59g sugars, 2g fiber), 7g protein.
Everyone that eats this Ohio pie raves about it! You can cover the whole top with ganache, but leaving part of the filling bare is the traditional way to make it. —Mary Northrup, Alpine, New York
$9.50 per slice for Buckeye Pie
Ingredients
Crust:
1-1/4 cups chocolate wafer crumbs
1/4 cup sugar
1/4 cup butter, melted
Filling:
1 package (8 ounces) cream cheese, softened
1 cup creamy peanut butter
3/4 cup confectioners' sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
Ganache:
1/3 cup semisweet chocolate chips
2 tablespoons half-and-half cream
2 tablespoons chopped salted peanuts
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Directions
Preheat oven to 350°. In a small bowl, combine crumbs, sugar and butter. Firmly press mixture onto bottom and up the sides of 9-in. pie plate. Bake until set, about 10-12 minutes; cool completely.
In a large bowl, beat cream cheese until very smooth. Beat in peanut butter, sugar and vanilla. In a medium bowl, beat heavy cream until soft peaks form. Do not over-beat. Gently fold whipped cream into peanut butter mixture until fully incorporated. Pour into crust and spread evenly.
Place chocolate chips and half-and-half in a medium microwave-safe bowl. Microwave on high for 30 seconds; stir. Repeat until chocolate has melted and very smooth; do not over heat or chocolate may burn. Cool slightly.
Spread ganache over the peanut butter filling, leaving a 1-inch border of peanut butter filling uncovered around edge of pie. Sprinkle with chopped peanuts. Chill for several hours before serving.
Nutrition Facts 1 slice: 559 calories, 41g fat (17g saturated fat), 56mg cholesterol, 319mg sodium, 43g carbohydrate (32g sugars, 3g fiber), 10g protein.
My neighbors look forward to getting my gifts of these Italian cookies. I love that this chocolate biscotti recipe is such a cinch to make. —Ginger Chatfield, Muscatine, Iowa
$4.50 per Almond Chocolate Biscotti
Ingredients
1 package chocolate cake mix (regular size)
1 cup all-purpose flour
1/2 cup butter, melted
2 large eggs, room temperature
1/4 cup chocolate syrup
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup slivered almonds
1/2 cup miniature semisweet chocolate chips
1 cup white baking chips
1 tablespoon shortening
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Directions
Preheat oven to 350°. In a large bowl, beat cake mix, flour, butter, eggs, chocolate syrup and extracts until well blended. Stir in almonds and chocolate chips. Divide dough in half. On ungreased baking sheets, shape each portion into a 12x2-in. log.
Bake 30-35 minutes or until firm to the touch. Carefully remove to wire racks; cool 20 minutes.
Transfer baked logs to a cutting board. Using a serrated knife, cut diagonally into 1/2-in. slices. Place on ungreased baking sheets, cut side down. Bake 10-15 minutes or until firm. Remove from pans to wire racks to cool completely.
In a microwave, melt baking chips and shortening; stir until smooth. Drizzle over biscotti; let stand until set. Store between pieces of waxed paper in airtight containers. Freeze option: Freeze undrizzled cookies in freezer containers. To use, thaw in covered containers. Drizzle with baking chip mixture as directed.
Nutrition Facts 1 cookie: 126 calories, 6g fat (3g saturated fat), 16mg cholesterol, 117mg sodium, 17g carbohydrate (10g sugars, 1g fiber), 2g protein.
According to my husband, this is the best German chocolate cake recipe in the whole world. Every bite has a light crunch from the pecans, a sweet taste of coconut and a drizzle of chocolate. —Joyce Platfoot, Wapakoneta, Ohio
$10.00 per Slice of Chocolate Cake
Ingredients
4 ounces German sweet chocolate, chopped
1/2 cup water
1 cup butter, softened
2 cups sugar
4 large eggs, separated, room temperature
1 teaspoon vanilla extract
2-1/2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
FROSTING:
1-1/2 cups sugar
1-1/2 cups evaporated milk
3/4 cup butter
5 large egg yolks, room temperature, beaten
2 cups sweetened shredded coconut
1-1/2 cups chopped pecans
1-1/2 teaspoons vanilla extract
ICING:
1 teaspoon shortening
2 ounces semisweet chocolate
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Directions
Line three greased 9-in. round baking pans with waxed paper. Grease waxed paper and set aside. In small saucepan, melt chocolate with water over low heat; cool.
Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in 4 egg yolks, 1 at a time, beating well after each addition. Blend in melted chocolate and vanilla. Combine flour, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition.
In a small bowl and with clean beaters, beat the 4 egg whites until stiff peaks form. Fold a fourth of the egg whites into creamed mixture; fold in remaining whites.
Pour batter into prepared pans. Bake 24-28 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a small saucepan, heat sugar, milk, butter and egg yolks over medium-low heat until mixture is thickened and golden brown, stirring constantly. Remove from heat. Stir in coconut, pecans and vanilla extract. Cool until thick enough to spread. Spread a third of the frosting over each cake layer and stack the layers.
In a microwave, melt chocolate and shortening; stir until smooth. Drizzle over cake.
Editor's Note
Warmed buttermilk will appear curdled.
Nutrition Facts 1 slice: 910 calories, 53g fat (28g saturated fat), 237mg cholesterol, 511mg sodium, 103g carbohydrate (76g sugars, 4g fiber), 11g protein.
Even decorated simply—a sprinkle of sugar, a drizzle of icing—these French beauties are part of our creative Christmas cookies collection. They will be the showstoppers on any cookie tray. —Josh Rink, Photo Stylist Taste of Home
$2.50 Per Macarons
Ingredients
MACARON SHELL:
1-1/3 cups almond flour
2-1/4 cups confectioners' sugar, divided
3 extra large egg whites, room temperature
2 tablespoons superfine sugar
1/8 teaspoon salt
BUTTERCREAM FILLING:
1/4 cup unsalted butter, softened
1 cup confectioners' sugar
2 tablespoons heavy whipping cream
1/2 teaspoon vanilla extract
1/8 teaspoon salt
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Directions
Place the almond flour and 1-1/2 cups plus 3 Tbsp. confectioners’ sugar in a food processor; pulse until thoroughly mixed to ensure almond flour is very fine. Pass almond flour mixture through a fine-mesh sieve; discard any large pieces that remain.
Place egg whites in a very clean bowl of a stand mixer fitted with whisk attachment; whisk on medium-low speed until frothy. Slowly add superfine sugar; whisk until dissolved, 1-2 minutes. Slowly add remaining confectioners’ sugar; increase speed to high and whip until meringue is glossy and stiff peaks form, 2-3 minutes.
Gently fold one-third of the almond flour mixture into meringue; gently fold in remaining almond flour in 2 additions. Using side of spatula, smooth batter up sides of bowl several times to remove air bubbles and ensure there are no lumps; do not overmix. Run spatula down the center of the bowl; the line in the batter should remain visible for a moment before mixture runs back into itself.
Position rack in upper third of oven; preheat oven to 300°. Transfer batter into a pastry bag fitted with a #7 or #10 round tip. Pipe 1-3/8-in. rounds onto parchment about 1 in. apart. Tap tray against counter 2-3 times to remove excess air bubbles. Let macarons rest until no longer wet or sticky to the touch, 30-60 minutes. Bake, 1 tray at a time, until cookies rise about 1/8-in. to form "feet," 14-16 minutes, rotating tray halfway through baking. Remove tray and let macarons cool completely; repeat with remaining trays. Once macarons have cooled completely, remove from parchment.
To make filling, cream butter in a stand mixer fitted with whisk attachment; slowly add powdered sugar until incorporated. Add heavy cream, vanilla and salt; mix until smooth. Pour frosting into a pastry bag fitted with a small round tip; pipe buttercream onto half the macarons. Top with remaining macaron shells. Refrigerate, covered, until ready to serve.
Peppermint Variation: For macaron shells: Add green gel food coloring (do not use liquid food coloring) to whipped meringue until desired color is reached. To decorate: If desired, top macaron shells with crushed candy canes just after they have been piped and before skin has formed. For filling: Add 1/4 to 1/2 teaspoon peppermint extract to mixed frosting. Assemble as directed.
Cranberry Variation: For macaron shells: Add red gel food coloring (do not use liquid food coloring) to whipped meringue until desired color is reached. To decorate macaron shells: Place white candy melts or white chocolate in a microwave-safe bowl and microwave at 30-second intervals, stirring frequently, until melted and smooth. Place chocolate in a piping bag fitted with a fine round decorating tip; drizzle over macaron shells. Immediately sprinkle with red, green and white assorted sprinkles. For filling: If desired, add 2-3 drops cranberry flavoring to frosting. Pipe a circle of frosting onto bottoms of half the macaron shells. Place 1/4 teaspoon canned cranberry sauce in center of frosting circle. Top with remaining macaron shells.
Hot Chocolate Variation: For macaron shells: Add 2 tablespoons dark cocoa powder to almond flour and confectioners' sugar before sifting. To decorate: Using stiff royal frosting, pipe snowflake designs onto half of the cooled macaron shells. For filling: If desired, using marshmallow fluff instead of frosting, pipe a circle onto bottoms of half the macaron shells. Place 1/2 cup chocolate chips and and 2 tablespoons heavy cream in a microwave-safe bowl; microwave at 30-second intervals, stirring frequently, until melted and smooth. Place 1/4 teaspoon chocolate mixture in the center of marshmallow circle; top with remaining macaron shells.
Nutrition Facts 1 macaron: 253 calories, 11g fat (3g saturated fat), 13mg cholesterol, 69mg sodium, 37g carbohydrate (34g sugars, 1g fiber), 4g protein.
When we visited the Dr Pepper museum in Dublin, Texas, I bought a Dr Pepper cake mix. It was so delicious that I decided to come up with my own sheet cake version. It’s become a family favorite. —Karen Daigle, Burleson, Texas
$10.50 per slice of Dr. Pepper Sheet Cake
Ingredients
2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
2 cups Dr Pepper
1 cup butter, cubed
1/4 cup baking cocoa
2 large eggs, room temperature, lightly beaten
ICING:
1/2 cup butter, cubed
1/3 cup Dr Pepper
1/4 cup baking cocoa
3-3/4 cups confectioners' sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 cup chopped pecans, toasted
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Directions
Preheat oven to 350°. Grease a 15x10x1-in. baking pan. In a large bowl, whisk flour, sugar, baking soda and cinnamon. In a small saucepan, combine Dr Pepper, butter and cocoa; bring just to a boil, stirring occasionally. Add to flour mixture, stirring just until moistened. Add eggs, whisking constantly.
Transfer to prepared pan, spreading evenly. Bake until a toothpick inserted in center comes out clean, 18-22 minutes.
Meanwhile, for icing, combine butter, Dr Pepper and cocoa in a small saucepan; stir over medium heat until smooth. Transfer to a bowl. Beat in confectioners’ sugar, cinnamon and vanilla until smooth.
Remove cake from oven; place on a wire rack and let cool completely. Spread frosting evenly over cake; sprinkle with pecans.
Nutrition Facts 1 piece: 331 calories, 15g fat (8g saturated fat), 46mg cholesterol, 154mg sodium, 48g carbohydrate (38g sugars, 1g fiber), 2g protein.
I first prepared an Italian-style cheese pie years ago. When I added a chocolate-hazelnut topping, it proved so popular that I had to give out copies of the recipe.—Steve Meredith, Streamwood, Illinois
Ingredients
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1/2 cup mascarpone cheese
1/4 cup sour cream
1 teaspoon lime juice
1 teaspoon vanilla extract
2 large eggs, room temperature, lightly beaten
1 chocolate crumb crust (9 inches)
TOPPING:
1/2 cup semisweet chocolate chips
1/3 cup heavy whipping cream
1/2 teaspoon vanilla extract
Whole or chopped hazelnuts, toasted
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Directions
Preheat oven to 350°. In a large bowl, beat cream cheese and sugar until smooth. Beat in mascarpone cheese, sour cream, lime juice and vanilla. Add eggs; beat on low speed just until blended. Pour into crust. Place on a baking sheet.
Bake 30-35 minutes or until center is almost set. Cool 1 hour on a wire rack.
Meanwhile, for topping, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; stir with a whisk until smooth. Stir in vanilla. Cool to room temperature or until mixture thickens to a spreading consistency, stirring occasionally.
Spread chocolate mixture over pie; refrigerate overnight. Just before serving, top with hazelnuts.
Editor's Note To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally. Nutrition Facts 1 piece (calculated without hazelnuts): 590 calories, 47g fat (25g saturated fat), 152mg cholesterol, 319mg sodium, 38g carbohydrate (28g sugars, 1g fiber), 9g protein.
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