Prep Time: 2 hrs | Cook Time: 45 mins | Total Time: 2 hr 45 mins | Servings: 12

Ingredients:

Chocolate Cake:

2 cups all-purpose flour

2 cups granulated sugar

3/4 cup Dutch-processed cocoa powder, sifted

2 tsp baking soda

1 tsp baking powder

1 tsp salt

1/2 cup vegetable oil

1 cup buttermilk, at room temperature

1 cup hot water or hot coffee

2 large eggs

2 tsp vanilla

Cherry Liqueur Syrup:

1/2 cup granulated sugar

1/2 cup water

1/4 cup cherry liqueur

Whipped Cream Frosting:

3 cup whipping cream, cold

1/4 cup powdered sugar, sifted

Chocolate Bark:

250g good quality dark chocolate, chopped

Assembly

2 1/2 cups cherries, pitted and cut in half

1 bar dark chocolate, optional, for shavings

cherries

Instructions:

Chocolate Cake:

1. Preheat oven to 350°F, grease two 8″ round baking pans and dust with cocoa powder. Line bottoms with parchment.
2. Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine.
3. In a medium bowl, whisk all wet ingredients (pour hot water in slowly as not to cook the eggs).
4. Add wet ingredients to dry and mix on medium for 2-3 mins. Batter will be very thin.
5. Pour evenly into prepared pans. I used a kitchen scale to ensure batter is evenly distributed.
6. Bake for 45 mins or until a cake tester comes out mostly clean.
7. Cool 10 minutes in the pans then turn out onto a wire rack to cool completely.

Cherry Liqueur Syrup:

1. Place sugar and water in a small pot. Stir and bring to a boil. Simmer for 1 min then remove from the heat. Stir in cherry liqueur and allow to cool completely.

Whipped Cream Frosting:

1. Whip cream and powdered sugar until stiff peaks form, ideally in a cold bowl with a cold whisk.

Chocolate Bark:

1. Melt chocolate over a double boiler or in 20-second bursts in the microwave.
2. Using a large offset spatula, spread melted chocolate in a thin layer on a large sheet of parchment.
3. Roll up from the short side of the parchment. Place on a baking sheet and refrigerate or freeze until firm.
4. Unroll to create chocolate bark.

Assembly:

1. Cut each cake layer in half horizontally.
2. Place one layer of cake on a cake stand or serving plate. Brush generously with cherry syrup.
3. Top with approximately 1 cup whipped cream and spread evenly. Top with approximately 1 cup of cherries and gently press them into the whipped cream. Repeat with remaining layers and frost the outside of the cake.
4. Decorate with chocolate bark, chocolate shavings, rossettes and cherries, if desired.

Yield: 8 servings

Ingredients:

1 2/3 cups biscuit / baking mix

4 1/2 tsp sugar

1/2 cup water

Filling:

1 – 1 1/4 cups sugar

2 tbsp biscuit / baking mix

2 1/2 cups fresh or frozen cranberries

1/3 cup orange juice

2 tbsp butter

Instructions:

1. In a bowl, combine biscuit mix, sugar and water. With lightly floured hands, press mixture onto the bottom and up the sides of an ungreased 9″ fluted tart pan with a removable bottom; set aside.
2. In a saucepan, combine sugar and biscuit mix. Add the cranberries, orange juice and butter. Cook and stir until mixture comes to a boil. Cook 1-2 mins longer or until thickened and bubbly. Pour over crust. Bake at 375°F for 30-35 mins or until crust is golden and filling is bubbly. Cool on a wire rack.

Makes 24 cupcakes

Ingredients:

12 oz. Nestlé Toll House Semi-Sweet Chocolate Baking Bar

1 1/4 cups (2 1/2 sticks) butter, sliced

2 cups granulated sugar

6 large eggs

1 1/2 cups all-purpose flour

1 cup chopped walnuts

Instructions:

1. Preheat oven to 325°F. Line two 12-cup muffin pans with paper liners. Melt chocolate and butter in double boiler, stirring occasionally. Beat sugar and eggs in large mixer bowl on high for about 3 mins or until mixture falls from beaters in ribbons. With mixer at medium speed, add melted chocolate mixture to egg mixture. Gradually add flour. Stir in nuts. Scoop 1/3 cup batter into each cupcake liner, filling 3/4 full. Bake 25-30 mins or until toothpick inserted in centers comes out with loose crumbs attached. Cool in pans for 5 minutes; remove to wire racks to cool completely.

Makes about 8, 1/2 cup servings

Ingredients:

4-5 medium baking apples (about 1 1/4 lbs), peeled, cored and sliced into 1/4-in. slices

1 tbsp lemon juice

2 tbsp granulated sugar

1 tbsp all-purpose flour

1 tsp ground cinnamon

1 pkg. (16.5 oz.) Nestlé Toll House Refrigerated Oatmeal Raisin Cookie Bar Dough

Instructions:

1. Preheat oven to 325°F. Grease an 8″ square baking pan with nonstick cooking spray. Combine apple slices, lemon juice, sugar, flour and cinnamon in large bowl. Pour mixture into prepared baking pan. Crumble bar of dough on top of the apples. Bake 40-45 mins or until apples are tender and crumble topping is crisp. Serve warm or at room temperature.

Yield: 6-8 servings

Ingredients:

2 cups fresh or frozen cranberries, chopped

1 3/4 cups sliced peeled tart apple

1/2 cup slivered almonds, toasted

1 tbsp grated orange peel

1 3/4 cups sugar

1/4 cup all-purpose flour

1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

1/8 tsp salt

Pastry for double-crust pie (9″)

2 tsp butter, melted

Instructions:

1. In a large bowl, combine cranberries, apple, almonds and orange peel. In another bowl, combine sugar, flour, cinnamon, nutmeg and salt; add to fruit mixture and toss gently.
2. Line a 9″ pie plate with the bottom crust; add filling. Drizzle with butter. Roll out remaining pastry to fit top of pie. Place over filling; cut slits in top crust. Seal and flute edges. Bake at 400°F for 45 mins or until golden brown. Cool before serving.

Yield: 6-8 servings

Ingredients:

1 1/4 cup all-purpose flour

1 tsp baking powder

1/2 tsp salt

1 tbsp sugar

1/2 cup cold butter

1 egg, beaten

2 tbsp milk

6 medium tart apples, peeled and cut into 1/4″ slices

Topping:

1/3-1/2 cup sugar

4 1/2 tsp all-purpose flour

1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

2 tbsp cold butter

Instructions:

1. In a medium bowl, combine the flour, baking powder, salt and sugar. Cut in the butter until mixture resembles fine crumbs. Combine egg and milk; gradually add to flour mixture, tossing with a fork until dough becomes a ball.
2. With lightly floured hands, press dough onto the bottom and up the sides of a 12″ fluted tart pan with removable bottom. Arrange apple slices in a circular pattern over dough, starting at the outer edge and overlapping slices.
3. For topping, combine the sugar, flour and spices in a small bowl. Cut in butter until crumbly. Sprinkle over apples. Bake tart at 350°F for 50-60 mins or until the apples are tender. Serve tart warm or cold.

Yield: 8-10 servings (about 2 q)

Ingredients:

8 cups apple cider of juice

1/2 cup packed brown sugar

3 cinnamon sticks (3 inches

1/2-1 tsp ground allspice

1/8 tsp salt

1/8 tsp ground nutmeg

Additional cinnamon sticks, optional

Instructions:

1. In a large saucepan, combine the first six ingredients; bring to a boil. Reduce heat; cover and simmer for 20 mins. Discard cinnamon sticks. Use additional cinnamon sticks for stirrers if desired.

Prep Time: 20 mins + Chilling | Bake: 15 mins / batch | Yield: about 3 dozen

Ingredients:

1 cup butter, softened

1/2 cup creamy peanut butter

3/4 cup packed brown sugar

1/2 cup sugar

1 egg

1 tsp vanilla extract

2 cups all-purpose flour

1 tsp baking soda

1 pkg. (13 oz.) mini peanut-butter cups

Drizzle:

1 cup (6 oz.) semisweet chocolate chips

1 tbsp creamy peanut butter

1 tsp shortening

Instructions:

1. In a large bowl, cream the butter, peanut butter, and sugars until light and fluffy. Beat in egg and vanilla. Combine flour and baking soda; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hr or until easy to handle.
2. Roll until 1 1/4″ balls. Press a miniature peanut butter cup into each; reshape balls. Place 2″ apart on un-greased baking sheets. Bake at 350°F for 12-15 mins or until edges are lightly browned. Cool for 2 mins before removing from pans to wire racks.
3. For drizzle, in a microwave-safe bowl, melt the chocolate chips, peanut butter and shortening; stir until smooth. Drizzle over cooled cookies.

Prep Time: 35 mins | Bake: 25 mins + Cooling | Yield: 16 servings

Ingredients:

1 cup butter, softened

2 cups sugar

3 eggs

2 tsp vanilla extract

3 1/4 cups all-purpose flour

3 1/4 tsp baking powder

3/4 tsp salt

1 1/2 cups milk

Filling:

1 cup sugar

1/4 cup cornstarch

1 cup water

4 egg yolks, beaten

1/3 cup lemon juice

2 tbsp butter

Frosting:

1 1/2 cup sugar

2 egg whites

1/3 cup water

1/4 tsp cream of tartar

1 tsp vanilla extract

3 cups flaked coconut

Instructions:

1. In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.
2. Transfer to three greased and floured 9″ round baking pans. Bake at 350°F for 25-30 mins or until a toothpick comes out clean. Cool for 10 mins before removing from pans to wire racks to cool completely.
3. For filling, in a small saucepan, combine the sugar, cornstarch, and water until smooth. Bring to a boil; cook and stir 2 mins longer or until thickened and bubbly. Remove from the heat.
4. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Being to a gentle boil, cook and stir 2 minutes longer. Remove form heat; gently stir in lemon juice and butter. Cool to room temperature without stirring.
5. Place on cake on serving plate; spread with half of the filling. Repeat layers. Top with remaining cake.
6. For frosting, in a large heavy saucepan, combine the sugar, egg whites, cream of tartar and water. With a portable mixer, beat on low speed for 1 min. Continue beating on low over low heat until frosting reaches 160°F, about 10 mins.
7. Transfer to a large bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes.
8. Frost top and sides of cake. Sprinkle with coconut. Store in the refrigerator.

Yield: 2 pies (6-8 servings each)

Ingredients:

Pastry for double-crust pie (9″)

1 cup sugar

1/3 cup all-purpose flour

2 tsp ground cinnamon

1/4 tsp salt

12 cups thinly sliced tart apples (about 10 apples)

Topping:

1 cup packed brown sugar

12 cup all-purpose flour

1/2 cup quick-cooking oats

1/2 cup cold butter

1/2-1 cup chopped pecans

1/2 cup caramel ice cream topping

Instructions:

1. Line two 9″ pie plates with pastry. trim and flute edges; set aside. In a large bowl, combine sugar, flour, cinnamon and salt; add apples and toss to coat. Pour into pastry shells.
2. For the topping, combine brown sugar, flour and oats; cut in butter until crumbly. Sprinkle over apples. Cover edges loosely with foil. Bake at 375°F for 25 mins. Remove foil; bake 25-30 mins longer or until filling is bubbly. Sprinkle with pecans; drizzle with caramel topping. Cool on wire racks.