10 recipes. Page 1 of 2.
Thirty small mozzarella-filled dough parcels form a pull-apart tree with garlic-herb butter. Count the pieces before shaping so the dough and cheese divide evenly. The center parcels need to be baked through, not merely golden on top.
Saltines form a thin base beneath a baked brown-sugar butter layer and melted chocolate. Line a rimmed pan carefully and let the candy set thoroughly before removing the lining. This method does not use a thermometer-controlled hard-crack endpoint, so a brittle toffee texture is not guaranteed.
Finely chopped pecans, graham crumbs and maple syrup form the centers of these chocolate-coated candies. Add the melted butter gradually and test a small portion before rolling the batch. Chill the centers before dipping so they are easier to handle.
Fantasy Fudge is a cooked chocolate-and-marshmallow-creme candy. This version retains the familiar evaporated-milk formula and uses a candy thermometer for the sugar stage. Prepare the pan and measured additions before heating; cooling time comes after active cooking.
Melted butter and an extra yolk form this chilled cookie dough with chocolate chips and colored candies. Let the melted butter lose its heat before mixing with eggs. Chilling helps the dough become scoopable, but the first tray still needs a spread check.
M&Ms, white chocolate, pretzels and potato chips share a buttery cookie dough with two egg yolks. Fold the salty mix-ins gently so some texture remains. Divide into twenty similar portions and use the first tray to check spreading.
A chilled cheesecake disk sits between two red-velvet cake layers under cream-cheese frosting. Bake the cheesecake first so it has time to firm before assembly. Use matching pan diameters for all three layers.
Cocoa and red coloring flavor a single cheesecake layer over a graham crust. This is a baked custard, distinct from a layered red-velvet cake with a cheesecake center. Allow several hours for chilling after the filling is safely baked.
Buttermilk and almond extract flavor this quick loaf with colored sprinkles and a thick glaze. Fold the sprinkles in at the end and stop mixing promptly to limit color streaks. Glaze only after the loaf is fully cool.