Almond Snowball Cookies
From Food Network Kitchens

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Ingredients:

  • ¾ cup sliced almonds
  • ¾ cup sugar
  • ¾ cup unsalted butter, sliced and softened
  • ½ teaspoon pure vanilla
  • 18 teaspoon almond extract
  • 123 cup all-purpose flour
  • ½ teaspoon salt
  • 1 cup confectioners' sugar

Kitchen Tools: Shop all Food NetworkShop in store or kohls.com/foodnetwork for Kitchen Tools to Make this Recipe

  • Slowcooker
  • Hand Mixer
  • Aluminum Foil
  • Basting Brush
  • Measuring Spoons
  • Knife for slicing
  • Sifter
  • 2 Large Bowls
  • Measuring Cup
  • Spatula
  • Paper Towel
  • Serving Platter
  • Serveware
  • Ice Cream Scoop
  • Serving Bowls
  1. Pulse almonds and sugar in food processor until very fine. Add butter and process until smooth, 1 minute. Add vanilla and almond extract and pulse to combine. Pulse in flour and salt to make a soft dough. Turn out onto a large piece of waxed paper and roll into a 15 x 1½ inch long log. Wrap and refrigerate 30 minutes.
  2. Heat oven to 325°F. Line baking sheet with parchment paper. Cut dough into ½ inch pieces and roll by hand into balls. Space cookies evenly on baking sheets and bake until slightly golden, rotating pan once, 15 to 20 minutes. Put confectioners' sugar in a pie plate. Briefly cool cookies on a rack, then gently toss in confectioners' sugar until evenly coated. Cool on rack. Toss again in confectioners' sugar. Serve.

Makes 30 cookies.

Apple Pie

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Ingredients:

    Dough:

  • 2 ½ cups all-purpose flour
  • ¼ cup sugar
  • ¾ teaspoon fine salt
  • ¼ cup shortening
  • ½ cup cold unsalted butter, cubed
  • 1 large egg
  • ¼ cup very cold water

    Filling:

  • 1 lemon, zest finely grated and juiced
  • 3 pounds baking apples
  • 23 cup sugar
  • ¼ teaspoon ground cinnamon
  • Freshly grated nutmeg
  • ¼ cup unsalted butter
  • ½ teaspoon pure vanilla extract
  • 2-3 tablespoons all-purpose flour
  • 1 large egg, beaten

Kitchen Tools: Shop all Food NetworkShop in store or kohls.com/foodnetwork for Kitchen Tools to Make this Recipe

  • Large Skillet
  • Mixing Spoon
  • Parchment Paper
  • Baking Sheet
  • Food Processor
  • Grater
  • Zester
  • Rolling Pin
  • Peeler
  • Knife for slicing
  • Cutting Board
  • Measuring Spoons
  • Measuring Cups
  • Mixing Bowl
  • Whisk
  • Plastic Wrap
  • Pastry Brush
  • Pie Plate
  1. Dough: Pulse flour, sugar and salt in a food processor until combined. Add shortening and butter and pulse until it resembles lumpy cornmeal. Beat egg and water together and pulse 2-3 times. Remove blade and bring dough together by hand. Divide in half, shape each into a disk and wrap in plastic wrap. Refrigerate 1 hour.
  2. Filling: Add lemon zest and juice to a large bowl. Peel, core and cut apples into eighths. Toss with lemon, sugar, cinnamon and nutmeg.
  3. Melt butter in large skillet over high heat. Add apples and cook, stirring until sugar dissolves, about 2 minutes. Cover, reduce heat to medium and cook until apples are soft and juicy, 15 minutes. Add vanilla, sprinkle flour over fruit and mix evenly. Cool.
  4. Roll each dough disk on a lightly floured workspace into a 12-in. circle. Layer doughs between parchment paper; refrigerate 15 minutes.
  5. Heat oven to 425°F. Line 9-in. pie pan with 1 dough; trim so there is about ½ in. over edge. Mound filling slightly in center. Brush rim with some egg. Place other dough on top and trim as needed. Fold top dough under edge of the layer of bottom crust; press and flute to seal. Refrigerate 20 minutes.
  6. Brush pie with egg and sprinkle with sugar. Cut 6 small slits in top. Bake pie on baking sheet for 15 minutes, then reduce temperature to 375°F. Bake until crust is golden brown, 50 minutes more. Serve.

Makes 8 servings.

Banana Upside-Down Cake
From Food Network Kitchens

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Ingredients:

    Bananas:

  • 5 tablespoons unsalted butter, in small pieces, plus for insert
  • ¾ firmly packed dark brown sugar
  • ½ teaspoon fine salt
  • ¾ teaspoon allspice
  • ¾ cup half-and-half
  • 3 tablespoons dark rum
  • 2 pounds ripe medium bananas (about 6), peeled and halved lengthwise

    Cake:

  • ¾ cups cake flour
  • ¾ teaspoons baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon fine salt
  • 4 tablespoons unsalted butter, softened (½ stick)
  • 23 cups sugar
  • 1 large egg, at room temperature
  • 1 large egg yolk, at room temperature
  • 2 tablespoons whole milk, at room temperature
  • Ice cream, for serving

Kitchen Tools: Shop all Food NetworkShop in store or kohls.com/foodnetwork for Kitchen Tools to Make this Recipe

  • Slowcooker
  • Hand Mixer
  • Aluminum Foil
  • Basting Brush
  • Measuring Spoons
  • Knife for slicing
  • Sifter
  • 2 Large Bowls
  • Measuring Cup
  • Spatula
  • Paper Towel
  • Serving Platter
  • Serveware
  • Ice Cream Scoop
  • Serving Bowls

    Bananas:

  1. Butter the inside of the slowcooker insert. Line completely with foil, and then butter the foil. Turn to HIGH. Sprinkle 5 tablespoons butter, brown sugar and rum over the foil on the bottom of the slowcooker. Cover the bottom with the banana halves, cut side down, in a slightly overlapping pattern. Press the bananas into the sugar.

    Cake:

  1. Sift the flour, baking powder, cinnamon, nutmeg, and salt into a large bowl; whisk to combine evenly.
  2. In another bowl, slowly beat the butter and sugar with an electric mixer until just blended. Raise the speed to high and beat until light and fluffy, scraping the sides of the bowl occasionally, about 10 minutes. Beat in the egg and then the yolk, allowing each to be fully incorporated before adding the next. While mixing slowly, add the flour mixture to the butter in 3 parts, alternating with the milk in 2 parts, beginning and ending with the flour. Mix briefly at medium speed to make a smooth batter.

    Pour the batter over the bananas and smooth with a spatula to even it out. Lay a doubled length of paper towel from end to end over the top of the slowcooker, to line the lid and create a tighter seal. (See note.) Cover the cake tightly with the lid and cook on HIGH, until the cake begins to brown slightly on the sides and springs back when touched in the middle, about 3 ½ hours. Turn off the slowcooker and let the cake set, about 20 minutes more.
  3. Using the foil, lift the cake from the slowcooker; set on the counter to cool, about 30 minutes more. Fold back the foil, and carefully invert cake onto a platter so you can see the caramelized bananas. Slice or spoon cake into bowls and serve with ice cream, if desired.

Makes 4 servings.

Cooks' Note: Slow cookers cook with moist heat. The paper towel helps to collect additional condensation off the lid from dripping back onto the cake.

Berry Slump with Stone Fruit
From Food Network Kitchens

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Ingredients:

    Dumplings:

  • 1 cup all-purpose flour
  • 13 cup sugar
  • 1 teaspoon baking powder
  • ½ teaspoon fine salt
  • ¾ teaspoon allspice
  • ¾ cup half-and-half
  • 4 tablespoons unsalted butter, melted
  • 1 ½ teaspoons pure vanilla extract

    Filling:

  • 5 plums or peaches (about 2 pounds)
  • 3 cups berries, such as raspberries, blueberries or a combination
  • ¼ cup sugar
  • ½ teaspoon finely grated lemon zest

Kitchen Tools: Shop all Food NetworkShop in store or kohls.com/foodnetwork for Kitchen Tools to Make this Recipe

  • Food Steamer
  • Measuring Cups
  • Measuring Spoons
  • Mixing Bowl
  • Mixing Spoon
  • Zester
  • Serving Spoon
  • Ice Cream Scoop (optional)
  • Dessert Plates
  1. Stir together flour, sugar, baking powder, salt and allspice in a large mixing bowl. Stir in half-and-half, melted butter and vanilla and stir until just combined; some lumps are fine. Set aside.
  2. In the rice bowl of an electric steamer, toss the plums, berries, sugar and lemon zest together. Cover and steam until juicy, about 8 minutes.
  3. Uncover and drop 4 or 5 large dollops of batter over the fruit mixture. Cover and steam until dumplings are cooked through and juices are bubbling, about 26 minutes. Serve warm with ice cream or heavy cream over top.

Makes 6 servings.

Birthday Cake with Chocolate Frosting
From Food Network Kitchens

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Ingredients:

    For the Cake:

  • Oil for brushing the pans
  • 2 cups cake flour or 1 23 cups all-purpose flour, plus more for pans
  • 13 cup cornstarch
  • 2 teaspoons baking powder
  • ½ teaspoon fine salt
  • 1 ½ cups plus 2 tablespoons sugar
  • ½ teaspoon finely grated orange zest
  • 2 teaspoons pure vanilla extract
  • 1 cup (2 sticks) unsalted butter,
    at room temperature
  • ½ cup milk, at room temperature
  • 3 large eggs, at room temperature
  • Take the butter, eggs, and milk out of the refrigerator
    about an hour before making the cake
    so they come to room temperature.

    For the frosting:

  • 1¼ pounds milk chocolate, chopped
  • 12 ounces semisweet chocolate, chopped
  • 1 16-ounce container sour cream (2 cups)
  • 1 tablespoon coffee
  • 1 tablespoon pure vanilla extract
  • Special equipment: food processor, handheld electric mixer

Kitchen Tools: Shop all Food NetworkShop in store or kohls.com/foodnetwork for Kitchen Tools to Make this Recipe

  • Espresso Machine
  • 8-in Round Cake Pan
  • Food Processor
  • Whisk
  • Liquid Measuring Cup
  • Medium Bowl
  • Hand Mixer
  • Spatula
  • Cake Stand

    To make the cake:


  1. Position a rack in the center of the oven and preheat to 350°F. Brush two 8-inch round cake pans with oil, line the bottoms with circles of parchment paper, lightly brush the paper and pan with oil, and dust with flour.
  2. Put the flour, baking powder, and salt into the bowl of a food processor. Add the sugar and orange zest and pulse a few times to combine evenly. Cut the butter into small pieces and add to dry ingredients. Pulse until the mixture looks like coarse sand, with some pea-size bits of butter, about 5 times.
  3. Whisk the milk, eggs, and vanilla together in a liquid measuring cup. With the processor running, pour in the wet ingredients and process to make a smooth batter (this takes less than a minute.) Divide the batter between the prepared pans and bake until a toothpick inserted in the center comes out clean, about 25 minutes.
  4. Cool the cakes on a rack for 15 minutes. Then run a knife around the edges of the pans, turn the cakes out onto a plate, and peel off the paper. Flip the cakes upright and cool completely on the rack, about 45 minutes. (This is important?icing a warm cake is not a happy thing).

    When ready to ice the cake, make the frosting:

  1. Put the chocolates in a medium microwave-safe bowl. Microwave on medium for a minute, stir, and repeat until chocolate melts, about 3 minutes in all. (Or put chocolates in a heatproof bowl set over an inch or so of water at a very slow simmer; set the bowl on the pan; don't let the bowl touch the water. Stir occasionally until smooth.)
  2. Let chocolate cool slightly. Stir the sour cream, coffee, and vanilla into the chocolates. Beat with a handheld electric mixer until frosting is silky and fluffy. (Spread frosting soon after making it; it firms up at room temperature.)
  3. Set a large flat plate on a large inverted bowl or bottom of a salad spinner (of course, if you have a cake stand, use that). Dab a little frosting in the center of the plate and place a cake layer, top side up, on top. With an offset spatula, scoop about one-third of the frosting onto the cake and spread it evenly to the edge of the cake. Place the other layer on top and press down lightly. Spread another third of the frosting around the sides. Spread the remaining frosting on the top of the cake. Lightly touch the frosting with the back of a spoon to make swirly peaks. Serve immediately or set aside at room temperature for up to 2 hours before serving. If refrigerating the cake, bring to room temperature 30 minutes before serving.

Makes 10 servings.
Yield: 1 8-inch layer cake.
Make it your own: Use this batter to make 24 standard cupcakes. Fill paper-lined or buttered and floured cupcake pans 23 full and bake for 20 to 25 minutes. Top with a half-batch of frosting.

    Cake wisdom:

  • Pulsing the dry ingredients gives you a lighter cake.
  • Cakes bake best in the center of the oven.
  • Don't open the oven too often; you lose up to 70°F each time.
  • Press the center with your fingers to test doneness.
    If it bounces back, it's done; if it leaves a dent, keep baking.
  • If the layers are uneven, use the thicker one on the bottom.
  • This frosting keeps for a week in the fridge or a month in the freezer.
    Defrost in the refrigerator overnight or microwave gently until spreadable.
  • When storing an already-cut cake, add half an apple to the cake box to keep the cake moist.

Blueberry Maple Syrup

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Ingredients:

  • 1 cup blueberries
  • ¼ cup maple syrup
  • 1 cinnamon stick
  • 1 tablespoon unsalted butter
  • 1 teaspoon lemon juice

Kitchen Tools: Shop all Food NetworkShop in store or kohls.com/foodnetwork for Kitchen Tools to Make this Recipe

  • Saucepan
  • Measuring Spoons
  • Measuring Cups
  • Ladle
  • Mixing Spoon
  1. Toss the blueberries with maple syrup in a small saucepan. Add cinnamon stick and cook over high heat, stirring occasionally, until the mixture boils and the blueberries just start to pop, about 5 minutes.
  2. Remove from the heat, discard the cinnamon stick and stir in the butter and lemon juice. Serve warm.

Makes 4 servings.

Caramel-Fudge Sauce
From Food Network Kitchens

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Ingredients:

  • 4 ounces good quality bittersweet chocolate, broken in pieces
  • ½ cup sugar
  • 2 tablespoons light or dark corn syrup
  • 2 tablespoons water
  • ¾ cup heavy cream
  • 4 tablespoons unsalted butter
  • 1 teaspoon pure vanilla
  • Pinch salt

Kitchen Tools: Shop all Food NetworkShop in store or kohls.com/foodnetwork for Kitchen Tools to Make this Recipe

  • Measuring Cups
  • Knife for slicing vegetables
  • Knife for slicing bread
  • Cutting Board
  • Saucepan
  • Mixing Bowl
  • Mixing Spoon
  • Toaster
  1. Finely chop up chocolate in food processor or with serrated knife.
  2. Combine sugar, corn syrup and water in medium saucepan. Cook over medium-high heat swirling the pan, but not stirring, until the sugar is amber in color, about 8 minutes. Pull pan from the heat and carefully whisk in the cream, butter, vanilla and salt. (Take care; it may spatter.)
  3. Pour the warm caramel into the chocolate and whisk until smooth. Serve sauce warm, or store in a sealed container in the refrigerator for up to 1 week. Reheat slowly.

Makes 1 cup.

Cheesecake

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Ingredients:

    Crust:

  • 6 tablespoons unsalted butter
  • 1 ½ cups graham cracker crumbs
  • 2 tablespoons sugar
  • Pinch fine salt
  •  
  • Topping:

  • 1 ¼ cups sour cream
  • 13 cup sugar
  • 1 teaspoon vanilla paste
  • Berries, optional

    Filling:

  • 2 pounds cream cheese, at room temperature
  • 1 ¼ cups sugar
  • ¾ cup sour cream
  • 6 large eggs, lightly beaten
  • 1 tablespoon vanilla paste or extract
  • 1 teaspoon finely grated lemon zest
  • 1 teaspoon finely grated orange zest

Kitchen Tools: Shop all Food NetworkShop in store or kohls.com/foodnetwork for Kitchen Tools to Make this Recipe

  • Medium Saucepan
  • Roasting Pan
  • Springform Pan
  • Hand Blender
  • Measuring Spoons
  • Measuring Cups
  • Microwave-Safe Bowl
  • Knife
  • Cutting Board
  • Whisk
  • Aluminum Foil
  • Spatula
  • Zester
  1. Position a rack in the middle of the oven and preheat to 325°F.
  2. Crust: Melt the butter, covered in the microwave, in a medium microwave-safe bowl, or a saucepan. Brush a 9-in. springform pan with some of the butter. Stir the remaining butter together with the crumbs, sugar and salt. Press the crumb mixture over the bottom of the pan, taking care to get the crust evenly into the edges. Bake until golden brown, 15-18 minutes. Cool. Wrap the bottom and up the sides of the pan with foil and put in a roasting pan.
  3. Filling: Beat the cream cheese on medium speed with a handheld mixer until smooth. Add 1 ¼ cups sugar and beat just until light and fluffy, scraping the sides of the bowl and beaters as needed. Slowly beat in ¾ cup sour cream, then eggs, 1 tablespoon vanilla and both citrus zest; take care not to over whip. Pour into the cooled crust.
  4. Bring a medium saucepan or kettle of water to a boil. Gently place the roasting pan in the oven (don't pull the rack out of the oven). Pour in enough hot water to come about halfway up the side of the springform pan. Bake the cheesecake for 1 hour and 10 minutes – the outside of the cake will set but the center will still be loose.
  5. Meanwhile, stir together the remaining sour cream (1 ¼ cup), sugar (13 cup) and vanilla paste. Spread over the top of the cooked cheesecake and return to the oven for 5 minutes. Turn the oven off, cook the cheesecake in the residual heat in the oven for 1 hour. This gentle finish minimizes the risk of the dreaded crack in your cheesecake.
  6. Remove cheesecake from the roasting pan to a rack. Run a knife around the edges and cool to room temperature. Cover and refrigerate at least 8 hours or overnight.
  7. Bring cheesecake to room temperature 30 minutes before serving. Remove the springform ring. Dip a knife in warm water, wipe dry before slicing each piece. Serve with berries if desired.

Makes 8-10 servings.

Chocolate Mousse

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Ingredients:

  • 6 ounces semisweet or bittersweet chocolate, or a mixture, finely chopped
  • 1 cup heavy cream
  • 1 tablespoon warm water
  • ½ teaspoon instant espresso powder
  • 1 large egg
  • 2 large egg yolks
  • Pinch fine salt
  • 13 cup sugar

Kitchen Tools: Shop all Food NetworkShop in store or kohls.com/foodnetwork for Kitchen Tools to Make this Recipe

  • Hand Mixer
  • Double Boiler
  • Medium Mixing Bowl
  • Spatula
  • Whisk
  • Measuring Spoons
  • Measuring Cups
  • Plastic Wrap
  • Trifle Bowls (optional)
  1. Melt chocolate in a double boiler, stirring occasionally, until melted and smooth.
  2. Whip cream in a medium bowl until it holds soft peaks. Take care not to over whip the cream or the mousse will be dense. Cover and refrigerate.
  3. Whisk water and espresso powder together in a small bowl.
  4. Put egg and yolks in another bowl that fits in the double boiler. Add the salt and sugar and beat until foamy and light, about 30 seconds. Set bowl over simmering water and whip with an electric mixer, moving the mixer in a circular motion around the bowl, until eggs are very fluffy and hot to the touch, about 3 minutes. Remove from heat and beat on high speed until thick ribbons fall from beater when lifted, 5 minutes more. Fold in espresso.
  5. Fold about a quarter of the eggs into the chocolate to lighten it; fold in remaining eggs. Finally fold whipped cream into chocolate base to make a smooth light mousse. Pour mousse into 4 serving dishes or glasses. Cover and refrigerate until set, at least 1 hour. Serve.

Makes 4 servings.

Cream Puffs
From Food Network Kitchens

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Ingredients:

    Cream Puffs:

  • 6 tablespoons unsalted butter
  • 1 teaspoon sugar
  • ¼ teaspoon fine salt
  • 1 cup all-purpose flour
  • 3 large egg yolks
  • 1 large egg yolk

    Coffee Pastry Cream:

  • 2 cups milk
  • ¼ cup cornstarch
  • 5 large egg yolks
  • ½ cup sugar
  • 2 tablespoons unsalted butter
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons espresso
  • Confectioners' sugar, for dusting

Kitchen Tools: Shop all Food NetworkShop in store or kohls.com/foodnetwork for Kitchen Tools to Make this Recipe

  • Espresso Machine
  • Medium Saucepan
  • Wooden Spoon
  • Pastry Brush
  • Whisk
  • Mixing Bowls
  • Baking Sheets
  1. Place a rack in the middle of the oven and preheat to 400°F. Line 2 baking sheets with parchment paper.

    For the puffs:

  1. Combine 1 cup of water, butter, sugar and salt in a medium saucepan and bring to a boil over medium heat. Remove the pan from the heat and sift the flour directly into the pan. Stir the mixture into a paste with a wooden spoon. Return the pan to the heat. Stir the mixture until it pulls away from the sides of the pan and is slightly shiny, about 3 minutes.
  2. Transfer the paste to a medium bowl and beat with a wooden spoon until slightly cooled, 2 to 3 minutes. Add the eggs, one at a time, incorporating each one thoroughly before adding the next.
  3. Transfer the cream puff mixture to a large pastry bag fitted with a medium to large round tip. Pipe 18 (1 ½-inch) circular mounds, about 2 inches apart, onto the prepared pan. Dab the tops of each puff with a fingertip dipped in water to smooth the tops. Beat the egg yolk with a tablespoon of water and brush the surface of the puffs with the beaten yolk.
  4. Bake in the middle of the oven for 15 minutes. Reduce the oven temperature to 350°F; rotate from top to bottom and continue baking until golden brown and the puffs are light, airy and crisp, 30 to 35 minutes more. Cool on a rack.

    For the pastry cream:

  1. In a medium bowl, whisk ¼ cup milk into the cornstarch until smooth. Add the egg yolks and whisk until blended.
  2. In a medium saucepan, combine the remaining 1 ¾ cups milk with the sugar. Bring the milk to a boil over medium-high heat, whisking occasionally. Gradually whisk ¾ of the hot milk into the egg mixture. Pour the egg mixture back into the saucepan, whisking constantly, over medium heat. Bring to a boil and cook until thickened, about 1 minute. Remove from the heat and whisk in the butter, vanilla, and espresso until smooth. Transfer to a bowl. To prevent a skin from forming, lay a piece of plastic wrap on the surface of the pastry cream. Cool slightly. Refrigerate. Use when chilled, or store for up to 3 days in the refrigerator.
  3. Split the cooled puffs horizontally with a serrated knife. Transfer the pastry cream to a piping bag fitted with a medium round tip and pipe about 2 tablespoons pastry cream into each bottom. Place the top of the puff over the cream. Dust with confectioners' sugar.

Makes 18 cream puffs and about 2 cups pastry cream.

Honey-Vanilla Fruit Salad

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Ingredients:

  • 2 navel oranges or small grapefruits or 1 of each
  • 2 cups berries (strawberries, raspberries, blackberries, blueberries or a combination)
  • 2 bananas
  • ½ small melon, seeded and diced
  • ¼ cup honey
  • ¼ cup white wine
  • 1 cinnamon stick
  • ½ vanilla bean
  • 1 (1-in.) piece fresh ginger
  • 2 tablespoons orange liqueur

Kitchen Tools: Shop all Food NetworkShop in store or kohls.com/foodnetwork for Kitchen Tools to Make this Recipe

  • Small Saucepan
  • Knife for slicing
  • Paring Knife
  • Cutting Board
  • Measuring Spoons
  • Mixing Bowl
  • Mixing Spoon
  • Measuring Cups
  • Spatula
  • Salad or Custard Bowls
  1. Trim the peel and pith from the grapefriuts and/or oranges, halve or quarter them top to bottom, and slice crosswise into thin pieces. Quarter the strawberries if large. Peel and slice the bananas. Toss the melon and other fruit together in a large bowl.
  2. Stir honey, wine and cinnamon stick together in a small saucepan. Split the vanilla bean lengthwise and use a paring knife to scrape the seeds out of the pod; add the seeds and pod to the pan. Thinly slice the ginger and add to pan. Bring to a boil and pour over the fruit. Add the orange liqueur. Set aside for 30 minutes to 1 hour for the flavors to come together. Remove ginger and vanilla bean, and serve.

Makes about 1 ½ cups.

Little Cheesecakes with Strawberry Sauce
From Food Network Kitchens

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Ingredients:

    Cheesecakes:

  • 10 chocolate graham crackers, broken
  • ¼ cup semisweet chocolate chips
  • 3 tablespoons unsalted butter, melted
  • 1 pound cream cheese, softened
  • ¾ cup sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla
  • 1 teaspoon grated orange zest

    Sauce:

  • 1 cup frozen strawberries, thawed
  • 2 tablespoons sugar

Kitchen Tools: Shop all Food NetworkShop in store or kohls.com/foodnetwork for Kitchen Tools to Make this Recipe

  • Food Processor or Blender
  • Jumbo Muffin Pan
  • Measuring Spoons
  • Measuring Cups
  • Mixing Bowl
  • Small Knife
  • Zester
  • Spoon
  • Dessert Plates

    Cheesecakes:

  1. Preheat the oven to 325°F. Process the graham crackers and chocolate chips in a food processor until finely ground. Add the butter and pulse until the mixture is sandy and moist. Divide mixture evenly among 6 jumbo muffin cups, then press it evenly over the bottoms and about two-thirds of the way up the sides. Bake just until crusts are set, about 8 minutes.
  2. In a clean food processor bowl, pulse the cream cheese, sugar, eggs, vanilla and orange zest until smooth. Divide the filling evenly among the muffin cups and bake until the rims are slightly puffed and the centers are almost set, about 30 minutes. Cool the cheesecakes in the cups on a rack, then refrigerate, uncovered, for at least 2 hours.

    Sauce:

  1. While cheesecakes are baking, puree the strawberries with the sugar in a food processor or blender.
  2. When you are ready to serve, run a small knife around the outside of the cheesecakes. Then use the knife to gently lift them from their molds. Transfer cheesecakes to dessert plates, spoon some sauce over each and serve.

Makes 6 servings.

Mini Cheesecakes with Cherry Sauce
From Food Network Kitchens

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Ingredients:

    Cheesecakes:

  • 9 chocolate graham crackers, broken (about 2 ½ cups)
  • ¼ cup semisweet chocolate chips
  • 5 tablespoons unsalted butter, melted
  • 1 pound cream cheese, softened
  • ¾ cup sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon grated orange zest

    Sauce:

  • 2 tablespoons unsalted butter
  • 2 cups frozen or fresh cherries, thawed, pitted and halved
  • 2 tablespoons sugar

Kitchen Tools: Shop all Food NetworkShop in store or kohls.com/foodnetwork for Kitchen Tools to Make this Recipe

  • Food Processor
  • Muffin Pan
  • Zester
  • Measuring Cups
  • Measuring Spoons
  • Knife for slicing
  • Cutting Board
  • Cooling Rack
  • Medium Skillet
  • Small Knife
  • Dessert Plates
  • Spoon
  1. For the cheesecakes: Preheat the oven to 325°F. Process the graham crackers and chocolate chips in a food processor until finely ground. Add the butter and pulse until the mixture is sandy and moist. Divide mixture evenly among 12 regular-size muffin cups, then press it evenly over the bottoms and about one quarter of the way up the sides. Bake just until crusts are set, about 8 minutes.
  2. In a clean food processor bowl pulse the cream cheese, sugar, eggs, vanilla and orange zest until smooth. Divide the filling evenly among the muffin cups and bake until the rims are slightly puffed and the centers are almost set, about 20 minutes. Cool the cheesecakes in the cups on a rack, then refrigerate, uncovered, for at least 2 hours.
  3. For the sauce: Melt the butter in a medium skillet over medium heat. Add the cherries, ¼ cup water and sugar, and cook until the fruit softens and glazes, about 10 minutes. Run a small knife around the outside of the cheesecakes, then use the knife to gently lift them from their molds. Transfer cheesecakes to dessert plates. Spoon some sauce over each and serve.

Makes 6 servings.

Peanut Butter and Chocolate Biscotti
From Food Network Kitchens

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Ingredients:

  • 10 tablespoons unsalted butter (1 stick plus 2 tablespoons, 5 ounces)
  • 2 ½ cups all-purpose flour
  • 2 ¾ teaspoons baking powder
  • ½ teaspoon fine salt
  • 3 large eggs
  • ¼ cup sugar
  • ¼ cup sugar
  • 2 teaspoons pure vanilla extract
  • ½ cup smooth natural peanut butter, room temperature
  • 1¼ cup dry roasted peanuts
  • 1¼ cup chopped dark chocolate or chocolate chunks (about 6 ounces)

Kitchen Tools: Shop all Food NetworkShop in store or kohls.com/foodnetwork for Kitchen Tools to Make this Recipe

  • Nonstick Roasting Pan
  • Whisk
  • Serving Platter
  • Mixing Bowl
  • Knife for slicing
  • Measuring Spoons
  • Measuring Cups
  • Saucepan
  • Mixing Spoon
  • Basting Brush
  • Aluminum Foil
  • Skillet
  • Electric Knife
  • Cutting Board
  • Serveware
  1. Position racks evenly in oven and preheat to 350°F. Line 3 baking sheets with parchment paper.
  2. Melt butter over medium heat, swirling pan occasionally. Cook until butter browns and gets a nutty aroma, about 5 minutes.
  3. Whisk flour, baking powder, and salt together in large bowl.
  4. Beat egg in medium bowl with electric mixer until light and pale yellow, about 2 minutes. Gradually add sugar while beating. Slowly add butter and vanilla until evenly mixed, about 30 seconds more. Add peanut butter and mix until combined.
  5. While mixing slowly, add dry ingredients to wet in 2 additions, mixing just until absorbed. Fold in peanuts and chocolate.
  6. Divide dough evenly into thirds; center each portion on a baking sheet. Shape dough with slightly wet hands into logs about 2 inches wide and 15 inches long. Bake until set and brown around the edges, about 25 to 30 minutes. (Rotate pans top to bottom and front to back about halfway though.) Cool on baking sheets for about 10 minutes.
  7. Lower oven to 325°F. Carefully transfer logs to cutting board. Cut logs crosswise at 45° angle into ½-inch-thick cookies. Place cookies flat-side down on baking sheets. Bake until crisp, about 8 minutes. Flip cookies and bake until golden brown, about 8 minutes more. Let cool on baking sheets.

Store in a tightly sealed container for up to 3 days.

Makes 8-10 servings.

Plum Fool
From Food Network Kitchens

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Ingredients:

  • 2 pounds (about 6) ripe but firm red plums, such as Santa Rosa
  • ½ cup plus 2 tablespoons sugar
  • ½ cup water
  • ½ cup Japanese plum wine
  • 1 cup heavy cream, chilled
  • 6 Amaretti (Italian macaroons)

Kitchen Tools: Shop all Food NetworkShop in store or kohls.com/foodnetwork for Kitchen Tools to Make this Recipe

  • Measuring Cups
  • Measuring Spoons
  • Blender
  • Whisk
  • Knife for slicing
  • Cutting Board
  • Small Saucepan
  • Mixing Spoon
  • Serving Spoon
  • Trifle bowls or dessert bowls
  • Plastic Wrap
  1. Halve and pit plums. Put in small saucepan with ½ cup sugar and water. Simmer over medium heat until tender but still able to hold shape, 5 minutes. Remove 2 good-looking halves for garnish.
  2. Put fruit in beaker with the cooking juices and puree with blender until smooth. Return puree to pan, add the plum wine and cook over medium-high heat, stirring occasionally, until thick and reduced to about 1 ½ cups, about 15 minutes. Cool completely.
  3. Use the whisk attachment to whip the cream and 2 tablespoons granulated sugar until stiff, but not grainy. Fold half the plum sauce into the cream. Drizzle 1 tablespoon of the remaining plum sauce into each of 6 glasses or bowls. Spoon half the cream mixture into the glasses, then another bit of plum sauce. Top off each fool with the cream mixture and finish with a bit more sauce. Cover and refrigerate 2 hours.
  4. Serve with a piece of reserved plum and crumbled cookies.

Makes 6 servings.

Prosecco Sabayon with Raspberries

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Ingredients:

  • 4 large egg yolks
  • 13 cup sugar
  • 1 teaspoon finely grated lemon zest
  • 2 cups raspberries
  • 23 cup Prosecco (a dry Italian sparkling wine)
  • Almond cookies, for serving

Kitchen Tools: Shop all Food NetworkShop in store or kohls.com/foodnetwork for Kitchen Tools to Make this Recipe

  • Double Boiler
  • Hand Mixer
  • Zester
  • Spoon
  • Measuring Spoons
  • Measuring Cups
  • Trifle Bowl or Glass
  1. Put water in the bottom of a double boiler and bring to a simmer over medium heat. Put egg yolks, sugar, lemon zest and Prosecco in the top of a double boiler, and beat, off heat, with an electric mixer or whisk until light and foamy, about 30 seconds. Set back over the simmering water and beat until eggs are thick and light, about 5 minutes more. Remove from heat and continue to beat until very light.
  2. Divide berries into bowls, spoon sabayon on top and serve with cookies.

Makes 4 servings.

Pumpkin Cheesecake
From Food Network Kitchens

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Ingredients:

    Crust:

  • 20 chocolate wafer cookies or chocolate graham crackers
  • 1 large egg white
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon granulated sugar
  • ½ teaspoon ground coffee beans
  • ¼ teaspoon fine salt

    Filling:

  • 1 ½ pounds cream cheese, softened
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • 1 tablespoon pumpkin pie spice
  • ½ teaspoon fine salt
  • 6 large eggs, at room temperature
  • ½ cup sour cream
  • ½ cup heavy cream
  • One 15-ounce can pure pumpkin puree
  • 2 teaspoons pure vanilla extract
  • Zest of 1 lemon
  • Whipped cream, for garnish
  • Cocoa powder, for garnish

Kitchen Tools: Shop all Food NetworkShop in store or kohls.com/foodnetwork for Kitchen Tools to Make this Recipe

  • Food Processor
  • Measuring Cups
  • Springform Pan
  • Spatula
  • Zester
  • Knife
  • Plastic Wrap
  • Aluminum Foil
  • Cooling Rack
  • Medium Saucepan
  • Roasting Pan
  • Serveware
  • Cake Plate
  • Dessert Plates
  1. Position an oven rack in the center of the oven and preheat to 325°F. Wrap the outside of a 9-inch springform pan in foil.
  2. For the crust: Process the chocolate wafers, egg white, butter, granulated sugar, coffee and salt in a food processor until the wafers are finely ground. Scrape the mixture into the springform pan and press down to cover the bottom of the pan completely. Bake until the crust is set and dried looking, about 15 minutes. Cool on a rack.
  3. For the filling: Wipe the food processor bowl clean and add the cream cheese, granulated sugar, brown sugar, pumpkin pie spice and ½ teaspoon fine salt and process until smooth and creamy, about 1 minute. Scrape down the sides of the bowl with a rubber spatula. With the motor running, add the eggs, 1 at a time, through the feed tube. Process until combined. Add the sour cream, heavy cream, pumpkin puree, vanilla and zest and continue to process until smooth. Pour filling into the cooled crust and place the springform pan in a roasting pan.
  4. Bring a medium saucepan or kettle of water to a boil. Gently place the roasting pan in the oven (don't pull the rack out of the oven). Pour enough boiling water into the roasting pan to come about halfway up the sides of the springform pan. Bake the cheesecake until the edge of the cake is set but the center is still loose, about 1 hour and 25 minutes. Turn the oven off and continue to cook the cheesecake in the residual heat of the oven for another hour; this gentle finish minimizes the risk of the dreaded crack in your cheesecake.
  5. Remove the cheesecake from the roasting pan and place on a rack. Run a knife around the edge of the pan and allow the cheesecake to cool to room temperature. Cover the top of the pan with plastic wrap; refrigerate at least 8 hours or overnight.
  6. Bring the cheesecake to room temperature 30 minutes before serving. Release and remove the springform ring. Dip a knife in warm water, wipe it dry and slice the cheesecake. Serve with whipped cream and cocoa, if desired.

Makes 8 to 10 servings.

Red Wine Spiced Poached Pears

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Ingredients:

  • Juice of 1 lemon
  • 4 Bosc pears
  • 6 cups red wine
  • 3 ½ cups sugar
  • 6 black peppercorns
  • 5 whole allspice berries
  • 3 whole cloves
  • 2 wide strips orange zest
  • 1 bay leaf
  • 1 vanilla bean, halved (optional)

Kitchen Tools: Shop all Food NetworkShop in store or kohls.com/foodnetwork for Kitchen Tools to Make this Recipe

  • Medium Saucepan
  • Melon Baller
  • Zester
  • Peeler
  • Paring Knife
  • Cutting Board
  • Measuring Spoons
  • Measuring Cups
  • Mixing Bowl
  • Mixing Spoon
  • Parchment Paper
  • Storage Container
  1. Fill a large bowl with water and add lemon juice. Peel pears, leaving stems intact if possible. Core pears with a melon baller. Put pears in the lemon water so they don't turn brown.
  2. Put wine, sugar, peppercorns, allspice berries, cloves, orange zest, bay leaf and vanilla bean, if using, in a medium saucepan. Bring to a simmer over medium heat, stirring to dissolve sugar. Drain pears and place in poaching liquid. Cover surface of the liquid with a circle of parchment paper to completely submerge pears. Reduce heat to low and cook pears until tender enough to pierce easily with a knife, 1-1 ½ hours depending on their ripeness.
  3. Cool pears in poaching liquid, then refrigerate (still in liquid) in a sealed container until ready to serve, for up to 5 days. The longer they steep in the liquid, the fuller the flavor and deeper the color. Serve the pears with some of the poaching liquid, with a dollop of crème fraiche or with nuts and blue cheese on top.

Makes 4 servings.

Sour Cream Pecan Coffee Cake

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Ingredients:

    Crumbs:

  • 1 cup granulated sugar
  • 23 cup packed light brown sugar
  • 2 cup pecans, toasted and chopped
  • 13 cup all-purpose flour
  • 2 tablespoons pure vanilla extract
  • 2 teaspoons ground cinnamon
  • 4 tablespoons unsalted butter, melted

    Cake:

  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 1 ¼ cups sour cream
  • 1 tablespoon pure vanilla extract
  • 12 tablespoons unsalted butter, softened
  • 1 ¼ cups granulated sugar
  • 3 large eggs, room temperature

Kitchen Tools: Shop all Food NetworkShop in store or kohls.com/foodnetwork for Kitchen Tools to Make this Recipe

  • Cake Pan
  • Hand Mixer
  • Food Chopper
  • Measuring Spoons
  • Measuring Cups
  • Small Bowl
  • Medium Bowl
  • Mixing Spoon
  • Dessert Plates
  1. Heat oven to 350°F. Line bottom of a 9-in. square cake pan with parchment paper; butter paper and sides of pan.

    Crumbs:

  1. Combine sugars, pecans, flour, pure vanilla and cinnamon in a small bowl. Add butter and stir to make moist, coarse crumbs. Set aside.

    Cake:

  1. Sift flour, baking soda and salt into a medium bowl. Mix sour cream with vanilla in a small bowl. Beat butter and sugar in a large bowl with an electric mixer on medium speed until light, about 5 minutes. Add eggs 1 at a time, beating well after each addition. Add flour mixture in 3 parts, alternating with sour cream mixture in 2 parts, beginning and ending with the flour.
  2. Spread 23 of the batter in the prepared pan and sprinkle ½ the crumbs over the top. Spoon the remaining batter in mounds on top, then spread it out evenly. Sprinkle the rest of the crumbs over cake and bake until the top is brown and a toothpick inserted in the center comes out clean, about 1 hour. If the top gets dark, cover with foil and continue to cook until the inside is cooked through. Cool cake in pan on a rack for 20 minutes, then turn it out of the pan, invert and cool.

Makes 8 servings.

Sugar Cookies

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Ingredients:

    Dough:

  • 2 ½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon fine salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • ¾ cup granulated sugar
  • ½ cup confectioners' sugar
  • 2 large eggs
  • 1 ½ teaspoons vanilla extract

    Icing:

  • 5 tablespoons egg white powder
  • 6 tablespoons water
  • 1 pound confectioners' sugar
  • Food coloring, as desired

Kitchen Tools: Shop all Food NetworkShop in store or kohls.com/foodnetwork for Kitchen Tools to Make this Recipe

  • Cookie Cutters
  • Cookie Sheet
  • Rolling Pin
  • Hand Mixer
  • Medium Bowl
  • Large Bowl
  • Cooling Rack
  • Pastry Brush
  • Whisk
  • Plastic Wrap
  • Measuring Spoons
  • Measuring Cups
  • Spatula
  1. Dough: Whisk the flour, baking powder and salt together in a medium bowl. Beat butter and both sugars in another medium bowl with an electric mixer on medium-high speed until light and fluffy, about 30 seconds. Beat in eggs and vanilla. Slowly add flour mixture, and beat just until dough comes together. Divide dough in half, pat into disks, wrap in plastic wrap and refrigerate until firm, at least 2 hours.
  2. Flour a clean work surface. (For a nice, even layer of flour, sift flour over surface station.) Roll dough to about 1 25-in. thick. Cut into desired shapes with cutters, working quickly enough so dough remains chilled. If dough gets soft, return to refrigerator. Transfer cut cookies onto baking sheets, leaving about 1 inch between cookies. Dust off excess flour with a pastry brush. Refrigerate 30 minutes. (Excess dough can be pressed into a disk, chilled and re-rolled.)
  3. Heat oven to 325°F.
  4. Bake cookies until bottoms are golden, about 12 to 15 minutes depending on shape. Cool until firm enough to transfer to a rack to cool completely. Decorate as desired and serve.
  5. Icing: Combine ingredients (except food coloring) in a large bowl and beat with an electric mixer on low speed until the frosting thickens to stiff peaks. Add up to 1 tablespoon food coloring and mix with a rubber spatula until uniform. Pipe or decorate as desired.

Makes 4-5 dozen 2 ½-in. cookies, depending on shape.

Super-Gooey Chocolate Drops

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Ingredients:

  • 4 ounces unsalted butter
  • 4 ounces unsweetened chocolate, chopped
  • 4 ounces semisweet chocolate, chopped
  • 10 ounces granulated sugar
  • 8 ounces packed light-brown sugar
  • 1 teaspoon pure vanilla
  • 4 large eggs
  • 2 tablespoons buttermilk
  • 4 ¾ ounces all-purpose flour (1 cup)
  • 1 ¾ ounces natural cocoa powder (½ cup)
  • 1 teaspoon ground cinnamon
  • ½ teaspoon fine salt
  • 11 ounces semisweet chocolate chunks
    (1 bag)
  • 1 cup dried cherries (optional)

Kitchen Tools: Shop all Food NetworkShop in store or kohls.com/foodnetwork for Kitchen Tools to Make this Recipe

  • 3 Cookie Sheets
  • Food Chopper
  • Hand Mixer
  • Parchment Paper
  • Cookie Scoop
  • Cooling Rack
  • Medium Microwave-Safe Bowl
  • Measuring Spoons
  • Measuring Cups
  • Whisk
  • Mixing Spoon
  • Spatula
  1. Position racks in the lower and upper third of oven; heat oven to 325°F. Line 3 baking sheets with parchment paper. (If you don't have 3 pans, cool pans between batches.)
  2. Put butter and chocolates in medium microwave-safe bowl. Microwave at 75% power until soft, about 2 minutes. Stir, then microwave again until melted, up to 2 minutes more. Stir sugars and vanilla into the chocolate. Beat in eggs and buttermilk until thick and glossy.
  3. In another bowl, whisk together the flour, cocoa, cinnamon and salt. Stir dry ingredients into the wet until just mixed. Stir in chocolate chunks and dried cherries, if using.
  4. Drop heaping tablespoons of batter onto baking sheets, spacing cookies about 2 inches apart. Bake until cookies are set but soft and fudgy on the inside, 12-15 minutes. Cool on pans for 5 minutes, then transfer to rack to cool. Serve.

Makes 2 dozen large cookies.

Tiramisu Rapido

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Ingredients:

  • ¼ cup coffee liqueur
  • ¼ cup very strong coffee
  • 6 tablespoons confectioners' sugar
  • 8 ladyfingers, crisp Italian style preferred
  • 8 ounces mascarpone cheese
  • ½ cup heavy cream
  • 2 teaspoons ground chocolate or sweetened cocoa

Kitchen Tools: Shop all Food NetworkShop in store or kohls.com/foodnetwork for Kitchen Tools to Make this Recipe

  • Blender or Food Processor
  • Coffee Maker
  • Hand Mixer
  • Shallow Bowl
  • 2 Mixing Bowls
  • Whisk
  • Measuring Spoons
  • Measuring Cups
  • Mixing Spoon
  • Plastic Wrap
  • Trifle Bowls or Dessert Plates
  1. Whisk coffee liqueur, coffee, and 2 tablespoons confectioners' sugar in a glass measuring cup. Pour about 13 cup of mixture over ladyfingers in a shallow bowl, then toss until moistened; set aside.
  2. Gently beat with a handheld mixer the remaining espresso mixture and the 4 tablespoons confectioners' sugar into the mascarpone until smooth. Take care not to overbeat or it gets grainy. Using the same beaters (no need to clean them), beat cream to soft peaks, then fold it into mascarpone mixture.
  3. Crumble half the soaked ladyfingers into four parfait or wine glasses. Spoon ¼ cup mascarpone mixture on top; press and spread gently with the back of the spoon to fill the spaces between the ladyfingers. Repeat with remaining ladyfingers and mascarpone.
  4. Sprinkle ½ teaspoon ground chocolate on top, cover with plastic wrap, and refrigerate for at least 1 hour before serving.

Makes 4 servings.