Cakes, Cookies and Candies

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Confetti squares: Ingredients: 1/4 cup margarine 1/2 cup peanut butter 1 cup chocolate chips 250 grams marshmallows Directions: Melt butter and peanut butter. Stir in chocolate chips. Cool. Add marshmallows. Press in a 9 x 9 pan and refrigerate. Cut into squares.

its too bad they dont' make christmas colored marshmallows for those.

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Cherry Cheese Coffee Cake Cake & filling 2 (8 oz. each) pkgs. refrigerated crescent rolls 8 oz. cream cheese 1/4 cup powdered sugar 1 egg 1/2 tsp. vanilla or almond extract 21 oz. can cherry pie filling Glaze 1/2 cup powdered sugar 2-3 teaspoons milk Preheat oven to 350 degrees F. Unroll crescent dough and arrange 12 of the triangles in a circle with wide ends toward the outside edge of the Large Round Stone - the points will not meet in the center. Lightly flour and roll out the seams making a 14" circle with a 3" hole in the center. Combine the cream cheese, powdered sugar, egg & vanilla and spread over dough. Top with pie filling. Cut each of the 4 remaining triangles into thirds (starting at the wide end opposite the point and cutting lengthwise to the point). Arrange over filling evenly in spoke-like pattern. Press ends to seal at center and outer edges. Bake 25-30 minutes or until golden brown. Cool slightly. Mix powdered sugar and milk until glaze consistency and drizzle over coffee cake.

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Cake Mix Cinnamon Rolls Recipe

Also seen on Six Sisters Stuff
Ingredients

1 white cake mix ( or yellow )
2 active dry yeast ( pkgs. )
2 1/2 cups water ( warm )
1 teaspoon vanilla extract
1 teaspoon salt
5 cups flour

Directions

Mix yeast and warm water until dissolved. Combine cake mix, salt and flour in a large bowl. Add warm water/yeast mixture and vanilla to cake mix, salt and flour mixture. Mix well. This may require kneading with your hands a bit to completely combine ingredients. Cover tightly. Let rise for one hour. Punch down and let rise again for another 30-60 minutes.

On a floured surface, roll dough into a rectangle shape, approx 1/4? thick. Once dough is rolled out, brush with softened butter. Sprinkle with brown sugar. Sprinkle with cinnamon – use as little or as much as you like. Starting at end opposite from you, roll the dough towards you until all dough is rolled into one long piece. Slice dough into 24 equal sized pieces.

Place rolls in two greased 9×13 pans. Cover and let rise until doubled in size. I usually sit my rolls on my stove top while my oven preheats to 350 degrees. This allows them time to rise and provides a bit of warmth from the oven warming. Bake at 350 degrees for 15-25 minutes or until golden brown. This will depend on your stove and your preference for how brown you like your cinnamon rolls. Remove from oven and let cool slightly. If you prefer your frosting to melt into your rolls, frost after rolls have cooled for 10-15 minutes. If you prefer your frosting to stay on top of your rolls, wait until rolls have cooled until frosting.

Cinnamon Roll Filling

ground cinnamon
2 cups brown sugar
1/2 cup butter ( softened )

Blend

Cinnamon Roll Frosting

1 Can (12 oz) cream cheese frosting

Servings

24
From Six Sisters Stuff

these woud be great for any occasion just use colours of the seaason
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HALLOWEEN THIN MINTS Posted by: Kris :) Materials Needed: 3 3/4 cups confectioners' sugar, plus more for dusting 2 1/4 tablespoons light corn syrup 2 1/4 tablespoons water 3/4 teaspoon pure peppermint extract (use more if you like) 1 1/2 tablespoons vegetable shortening (preferably trans-fat free) salt food coloring 1 tablespoon butter 15 ounces dipping chocolate wafers, such as Mercken’s http://www.hgtv.com/handmade/homemad...ies/index.html

Homemade Peanut Butter Cups

http://www.katherinemartinelli.com/w...r-Cups-172.jpg Print

Prep Time
10 mins

Cook Time
1 hour

Total Time
1 hour 10 mins



Making your own peanut butter cups at home is an easy and delicious endeavor, plus you get to control exactly what goes into them.
Author: Katherine Martinelli
Recipe Type: Dessert
Cuisine: American
Yield: Makes 36 peanut butter cups

Ingredients

• 1¼ pound (567g) milk or dark chocolate
• ½ cup all-natural smooth peanut butter
• ¼ teaspoon vanilla extract
• ¼ cup confectioners sugar (plus more to taste)

Directions

1. Line mini muffin pans with liners (36 total). Set aside.
2. Roughly chop the chocolate and put it in a heatproof bowl. Set over a pot of gently simmering water and melt until it is completely smooth and shiny, stirring often (you could also melt the chocolate in the microwave).
3. Spoon a bit of chocolate into each muffin liner. Gently tap the pan on a flat surface so it spreads to coat the entire bottom of each liner. Set aside. Put the chocolate back on the barely simmering water to keep it melted.
4. In a separate bowl, mix together the peanut butter, vanilla extract and confectioners sugar until smooth. Taste and add more confectioners sugar, a little at a time, if you’d like it sweeter.
5. Spoon about ½ teaspoon of the peanut butter mixture into the center of each chocolate-filled muffin liner. It shouldn’t touch the sides, if possible.
6. Spoon remaining chocolate over peanut butter-filled muffin liners, making sure to fully cover the peanut butter.
7. Put in the fridge or freezer to set.

Notes
Gluten free, Vegetarian

Parve and Vegan if you use parve/vegan/dark chocolate

Kosher dairy if you use milk chocolate
http://www.katherinemartinelli.com/b...ween-blog-hop/

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Ingredients:

• 1/2 cup (125 ml) packed brown sugar, packed
• 1/2 cup (125 ml) old-fashioned oats
• 1/3 cup (80 ml) oat flour (if you don’t have it, just throw 1/3 cup [80 ml] old-fashioned oats in the food processor for a few minutes)
• 1/4 cup (60 ml) flax meal
• 1/2 cup (125 ml) dried apricots, chopped quite fine
• 1/2 cup (125 ml) dried cranberries, chopped
• 1/3 cup (80 ml) pecans, finely chopped
• 1/4 cup (60 ml) vegetable oil
• 1/4 cup (60 ml) maple syrup
• 2 Tbsp (30 ml) brown rice syrup (you could substitute corn syrup but I like the first option better)

Method:
Preheat the oven to 350°F (180°C). Line an 11- x 7-inch (28 x 18 cm) cake pan with parchment paper, leaving enough overhang to lift out the granola bars later.
Mix together the sugar, oats, oat flour, flax meal, apricots, cranberries and pecans. Make sure the fruits and nuts are evenly distributed.
In a large bowl, mix together the vegetable oil and both syrups.
Pour the dry ingredients on top of the wet and stir to combine thoroughly. Dump this granola mixture into the prepared pan. Use the back of a spoon to spread it out evenly.
Bake for 30 to 40 minutes. Keep an eye on the pan at the end, you want the mixture to just begin to brown. Let the pan cool for about 10 minutes before lifting out the parchment. Rest the parchment on the counter and let mixture cool completely. Cut into 1 1/2- x 3-inch (4 x 7.5 cm) bars. Store in an airtight container for up to 1 week.
http://www.cityline.ca/2013/10/how-t...-granola-bars/

Payday Chex Mix

http://backforsecondsblog.com/wp-con...ages/print.pngPrint recipe

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Ingredients

• 6 cups Rice Chex cereal
• 14oz caramel ((I used the Kraft caramels))
• 1 tablespoon milk
• 1 1/2 cup salted peanuts

Directions

Step 1

In a large bowl melt the caramels and milk in the microwave. Stir after 1 minute and again every 30 seconds until melted and smooth. Add chex and peanuts to the caramel and quickly yet carefully stir until well coated. Pour onto a cookie sheet lined with wax paper or silicon baking mat and let it set up. Store in a closed container at room temperature for up to 2 days.

Read more at http://backforsecondsblog.com/2013/0...70SDzoZVTHt.99

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For the PB Popcorn Bytes you'll need:

2 quarts salted butter flavored popcorn [approximately 8-9 cups total]
2 cups salted cocktail peanuts
1 stick butter [1/2 cup]

1 [10 1/2 oz] bag mini marshmallows

1 [10 oz] bag peanut butter chips

2 tsp pure vanilla

The ganache:

1 1/2 cups of milk/semi sweet/dark chocolate chips [your preference]

1/2 cup heavy cream

Garnish:

1/2 cup finely chopped cocktail peanuts

Directions:

In a large mixing bowl, mix together the popcorn and peanuts. You'll need approximately 8-9 cups of popped popcorn.

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In a heavy bottomed saucepan, melt 1 stick of butter. Add the peanut butter chips and marshmallows. Stir constantly over low heat until completely melted and heated through.

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Remove from the heat and stir in two teaspoons of vanilla.

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Pour the peanut butter marshmallow coating over the popcorn and peanuts. The peanut butter mixture is thick and sticky giving the popcorn bytes their chewy texture. It's very helpful if you have someone to help with this task one person pouring while one person stirs. Stir with a non stick spatula until the popcorn and peanuts are completely coated.

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Press the mixture into a buttered 9 x 13 inch dish. Cool completely on the counter for around 2 hours or until the bottom of the dish is cool to the touch before cutting.

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To make the ganache:

Melt 1 1/2 cups of milk/semisweet/dark chocolate chips with 1/2 cup of heavy cream in the microwave until smooth then set aside while you cut the squares.

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Line a baking sheet, with wax paper. Cut the peanut butter popcorn into 24 [2] inch squares or 48 [1] inch squares. Place onto the wax paper.

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Drizzle the squares with the warm ganache and sprinkle each with chopped peanuts. Cool completely. Store tightly covered at room temperature. Yield: 24 or 48 popcorn bytes

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http://www.sixsistersstuff.com/2013/...ter-balls.html
No Bake Holiday Peanut Butter Balls

Ingredients:
8 oz of creamy peanut butter (I love JIF)
1/2 cup butter softened
1/2 cup brown sugar
2 cups powdered sugar
1 cup of old fashioned Oats
1 cup of coconut
Directions:
Mix the peanut butter, butter, brown sugar and powdered sugar together in a Medium sized bowl. . Slowly add your oatmeal and coconut. Let it chill in the refrigerator for about 30 minutes.
Then roll into 1 inch balls and roll them in sprinkles. I used all kinds of sprinkles and even some smashed graham crackers. I placed each one in a mini cupcake liner. Keep in the refrigerator on a cookie sheet until you are ready to eat them!
- See more at: http://www.sixsistersstuff.com/2013/....YAzGMbbS.dpuf

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• 2 cups gluten-free rolled oats
• 1/3 cup brown sugar
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 cup walnut pieces
• 1 cup raspberries (or your favourite berry)
• 1/2 cup milk chocolate chips
• 2 cups milk
• 1 large egg
• 3 tablespoons butter, melted
• 1 tablespoon vanilla extract
• 1 ripe banana, peeled, 1/2-inch slices

Preheat oven to 375°F and generously spray the inside of a 10-1/2 by 7 inch baking dish with cooking spray and place on a baking sheet. In a large bowl, mix together the oats, sugar, baking powder, cinnamon, salt, half the walnuts, half the strawberries and half the chocolate (save the other half of strawberries, walnuts and chocolate for the top of the oatmeal). In another large bowl, whisk together the milk, egg, butter and vanilla extract. Add the oat mixture to prepared baking dish. Arrange the remaining strawberries, walnuts and chocolate on top. Add the banana slices to the top then pour the milk mixture over everything. Gently shake the baking dish to help the milk mixture go throughout the oats. Bake 35 to 40 minutes or until the top is nicely golden brown and the milk mixture has set. For an extra tasty top, sprinkle a tablespoon or so of extra brown sugar.

http://redpathsugar.com/cheesecake-swirl-brownies/
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Chunky Chocolate Cheesecake Brownies

What you need:

• 1 pkg. (250 g) regular or light cream cheese, softened
• 3/4 cup (147 g) Redpath Granulated Sugar, divided
• 3 large eggs
• 1 1/2 cups (280 g) semi-sweet chocolate chips
• 1/4 cup (113 g) unsalted butter, softened
• 2/3 cup (85 g) all-purpose flour
• 1/2 tsp (2.5 ml) baking powder
• 1/4 tsp (1 ml) salt

How to prepare:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch square pan, or line it with parchment paper.
2. In a large bowl, beat the cream cheese with an electric mixer on medium speed until smooth. Add 1/4 cup of sugar and beat until smooth. Add 1 egg and beat until just combined. Stir in 1/2 cup of the chocolate chips. Set aside.
3. In a small pot, melt the butter. Once melted, turn off the heat and add 1 cup (180 g) of the chocolate chips and stir together until completely melted.
4. Transfer the chocolate mixture to a bowl, then add the remaining 1/2 cup of sugar. Add the eggs, then whisk everything together until smooth and glossy.
5. In a separate bowl, whisk together the flour, baking powder, and salt. Stir this into the chocolate mixture until the batter is smooth and free of lumps.
6. Pour half of the chocolate mixture into the prepared pan.
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9. Evenly spread the cream cheese mixture over the first layer of chocolate batter in the pan. Top with dollops of the remaining chocolate mixture.
10. Glide a butter knife through the batters to swirl them together.
11. Bake in preheated oven for 25-30 minutes, or until a toothpick inserted into the centre comes out clean. Cool completely in the baking pan before slicing. Turn out onto a cutting board and slice into bars. Store in the refrigerator, tightly wrapped or in an airtight container for up to 4 days.

http://www.inkatrinaskitchen.com/201...b-candies.html
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Candy Crush Color Bomb Candies

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Prep Time: 10 mins
Total Time: 20 min

Chocolate dipped candies covered in sprinkles inspired by the popular Candy Crush Saga game.

Ingredients:

• Whoppers Malt Ball candies
• Chocolate, melted
• Rainbow Non Pariels
• Hershey Kisses or Reese's Cups (optional)

Directions:

1. Melt chocolate in microwave safe bowl.
2. Using a fork, dip Whoppers one at a time into the chocolate and let excess drip off. Set onto parchment paper and spoon sprinkles over candies.
3. Let dry completely.
4. Repeat with Hershey Kisses or Reese's Cups if desired.

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Cherries dipped in White Chocolate <3

[Recipe]~>http://backforsecondsblog.com/2013/1...-turtle-fudge/


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http://www.yummysmells.ca/2013/11/ap...pple-cake.html
Apple Lover's Apple Cake
Serves 12
¼ cup ground flaxseed
½ cup hot apple herbal tea (or water)
⅔ cup spelt or whole wheat flour
⅓ cup Pure Via Cup-for-Cup Stevia
1 tbsp baking powder
Pinch nutmeg
pinch sea salt
1 tsp vanilla
2 tbsp camelina oil (I used Karlene’s Veg-licious Camelina Oil)
⅓ cup plain Amoré Almonds + Dairy beverage (or unsweetened almond milk)
5 large apples, peeled and chopped

Topping:
⅓ cup sugar
1 large egg, beaten well
3 tbsp melted coconut oil

1. Preheat the oven to 400F and grease a 9-inch springform pan.
2. Whisk together the flaxseed and tea in a small dish. Set aside for 10 minutes.
3. Whisk together the flour, stevia, baking powder, and sea salt.
4. Add the vanilla, oil, and milk, followed by the flax mixture, stirring until well blended.
5. Add the apples and stir to thoroughly coat them with the batter.
6. Bake until fairly firm and golden, about 25 minutes.
7. Meanwhile, prepare the topping: In a small bowl, combine the sugar, egg, and melted coconut oil. Set aside.
8. Remove the cake from the oven and pour the topping mixture over it. Return the cake to the oven and bake 20 minutes longer.
9. Allow to cool in the pan for 10 minutes, then remove the sides and cool completely.

Amount Per Serving
Calories: 155.9
Total Fat: 7.2 g
Cholesterol: 16.5 mg
Sodium: 10.2 mg
Total Carbs: 22.5 g
Dietary Fiber: 3.5 g
Protein: 2.2 g

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http://acidrefluxrecipes.com/weight-...unch-cupcakes/
Cinnamon Cake:
3 eggs
1/3 cup oil
¾ cup buttermilk
1 teaspoon vanilla extract
¾ cup sour cream
Vanilla Cake Mix (not white cake mix)
1 ½ teaspoon cinnamon


Cinnamon Toast Crunch Buttercream:
8 oz cream cheese, softened
½ cup butter, softened
1 teaspoon vanilla
3 cups powdered sugar
2/3 cup Cinnamon Toast Crunch powder
(Crush the cereal in a bag and then sift out 2/3 cup) 1. Preheat oven to 350 degrees and line pans with 20-22 cupcake liners.
2. In a large bowl, gently combine eggs, oil, buttermilk and vanilla.
3. Mix in sour cream.
4. Add cake mix and cinnamon and mix until smooth.
5. Stir in lightly crushed cereal.
6. Fill cupcake liners ¾ full and bake for 15-18 minutes, or until an inserted knife comes out clean.
7. Buttercream: Beat cream cheese and butter until fluffy. Add Cinnamon Toast Crunch powder. Add vanilla and powdered sugar. Adjust the consistency using milk if it is too thick.
8. Pipe onto cooled cupcakes and top with cinnamon sugar and Cinnamon Toast Crunch squares.

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http://centercutcook.com/samoas-truf...scout-cookies/
Prep: 30mn
Total: 1hr
Cook: N/A

INGREDIENTS

• 15 ounces Samoas Girl Scout Cookies (alternatively, use Keebler Coconut Dreams if you don’t have access to Girl Scout Cookies)
• 1 – 8 ounce package of cream cheese, softened
• 1 – 20 ounce package chocolate flavored Almond Bark

DIRECTIONS

1. Begin by crushing 15 ounces of Samoas Girl Scout Cookies. I used a food processor and processed them until I was left with very fine crumbs. Reserve a couple tablespoons of the crushed Smoas for garnish.
2. Using your mixer, combine the cookie crumbs with 8 ounces of softened cream cheese. Mix until well combined.
3. Use a tablespoon of mixture for each truffle. Use your hands to create rounded truffles. You will be able to get about 35-40 truffles from the mixture. Place them on a baking sheet lined with wax paper.
4. Pop the tray of truffles into the freezer for about 30 minutes, or the refrigerator for about an hour.
5. Melt the almond bark and begin dipping each truffle. Drop one truffle at a time into the coating. Lift it out of the coating with a fork. Tap the fork on the rim of the bowl so that excess coating drips off. Immediately garnish with the reserved cookie crumbs.

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http://erecipecards.blogspot.ca/2012...-truffles.html

• 1 Package Keebler GRASSHOPPER Mint Chocolate Cookies
• 1/2 Brick of Cream Cheese
• 1 Package Almond Bark (seperated)
• Mint Green Food Coloring (I used Wilton coloring gel from Michael's Craft store)

1. In a food processor, CRUSH the cookies
2. Add the cream cheese and pulse until the cookies have mixed with the cheese and becomes moist.
3. Take a tsp scoop and your hands and form into balls.
4. Melt the Almond Bark a cording to directions.
5. reserve 1/4 cup of the melted bark to use as garnish.
6. Color the remaining bark with the mint green coloring.
7. With the balls on a skewer, dip into the colored bark. Drop them on a sheet of parchment paper.
8. When they have cooled and hardened, remelt the white reserved bark.
9. Using a fork, dip and drizzle. Be as neat as you like, I like the individual rustic look, but you can also do stripes with a decorating bag and small tip.
10. Allow the drizzle to cool and harden and ENJOY!

Sticky. Gooey. Sweet. Salty. - We loved this recipe as a quick and delicious treat for the kiddies.

INGREDIENTS

Bisquick - 2 1⁄2 Cups
Creamy peanut butter - 1 and 1⁄2 Cups
Butter - 3⁄4 Cup
Sugar - 1 Cup
Brown sugar - 3⁄4 Cups (firmly packed)
Eggs - 2
Vanilla - 1 Teaspoon
Strawberry Jam - 2 Cups
Salted peanuts - 1 Cups

DIRECTIONS

GETTING READY
1. Preheat the oven to 350 degrees F.
2. Line a 9x13 inch pan with Reynolds parchment paper
3. Beat together the peanut butter and butter until they’re smooth.
4. Sprinkle both sugars and vanilla and beat until light and fluffy, add in the eggs and continue beating until well blended.
5. Beat in Bisquick until it’s well blended into the dough.

MAKING
6. Press 3/4 of the dough into an even layer onto the bottom of the prepared pan then spread the jam evenly over the dough.
7. With the remaining dough, break off tiny pieces and scatter evenly over the jam layer.
8. Followed by the chopped peanuts over the surface.
9. Bake for 40 minutes at 350 degrees F.
10. Cool completely to room temperature, refrigerate for 4 hours (separating layers with Reynolds Parchment Paper or Reynolds Cut-Rite Wax Paper).
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http://www.foodnetwork.ca/responsive...ue&mbr=desktop
Ingredients

Shortbread Cookies 1 cup unsalted butter at room temperature
½ cup plus 2 Tbsp icing sugar
¼ cup cornstarch or rice flour
1 ½ cups all purpose flour
½ teaspoon salt
1 teaspoon vanilla extract
Chocolate Nougat Shortbread Directions

Shortbread Cookies 1. Preheat oven to 350 °F. Beat butter until light and fluffy. Sift in icing sugar and beat again until fluffy, scraping down sides of the bowl often. Sift in cornstarch or rice flour and blend in. Sift in all purpose flour and salt and mix until dough comes together (it will be soft). Stir in vanilla.
2. Spoon large teaspoonfuls of cookie dough (or use a small ice cream scoop) onto an un-greased cookie sheet, leaving 2 inches between cookies and bake for 18 to 20 minutes, until bottoms brown lightly. Remove from cookie sheet to cool.
Chocolate Nougat Shortbread 1. Prepare shortbread recipe as above and spoon onto an ungreased baking sheet. Press a triangle piece of chocolate nougat candy into the center of each cookie and bake for 18 to 20 minutes, until bottoms brown lightly.



Read more at http://www.foodnetwork.ca/recipe/sho...HVt2v5cV4qF.99

http://frugalbites.com/wp-content/up.../12/toffee.jpgToffee Club Crackers
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins

Serves: 40 pieces


Ingredients

• ½ stick butter
• ½ stick margarine
• ⅓ cup sugar
• ¼ cup slivered almonds
• Chocolate drizzle (optional)

Instructions

1. Preheat oven to 350 degrees. Lay out one sleeve of Club crackers on a baking sheet. Meanwhile, heat butter, margarine and sugar in a medium saucepan until bubbly. Pour over the Club crackers. Press slivered almonds onto the tops of the crackers. Bake 8-10 minutes or until lightly browned. Once cool, add a drizzle of chocolate (optional) made from melted chocolate chips or chocolate almond bark.

- See more at: http://frugalbites.com/toffee-club-c....jClxUGmE.dpuf

http://www.melissassouthernstylekitc.../ambrosia.html
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You'll need:
1/2 box [1 pkg] dry whipped topping mix [i.e. Dream Whip]
1/2 cup heavy cream
1 tsp pure vanilla
1 [8.5] oz can cream of coconut [or 1 cup flaked coconut]
1/2 cup sour cream
2 [15] oz can mandarin orange segments, well drained
2 cups fresh pineapple chunks or 1 [20] oz can tidbits, well drained
1 [16] oz jar maraschino cherries, well drained
1 cup chopped walnuts or pecans, toasted
3 cup miniature marshmallows


Directions:
Spread the nuts on a baking sheet in a single layer. Toast at 350°F for 6-8 minutes. Cool completely. In a medium size mixing bowl, whip together the dry whipped topping mix, heavy cream and vanilla for 3-4 minutes until thickened and soft peaks have formed. Add the cream of coconut and sour cream, beating with the mixer just until combined. Use a large spoon to fold in the remaining ingredients. Mix well. Chill for 2 hours prior to serving. Yield: 12 servings

Cook's note:
Dream Whip is available in 2.6 oz boxes. The box contains 2 packages. Only one package is needed for this dish.

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http://www.phillycanada.com/recipes/...erry-nut-bread
what you need

1 cupdrained maraschino cherries, halved, divided1 can(19 fl oz/540 mL) crushed pineapple in juice, undrained1 pkg.(2-layer size) yellow cake mix1 pkg.(4-serving size) Jell-O Vanilla Instant Pudding4 eggs1/4 cup oil1/2 cupchopped pecans60 g(about 1/4 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened1 Tbsp. milk1/2 cup icing sugar
make it

• Heat oven to 350ºF.
• Reserve 5 cherry halves. Drain pineapple, reserving juice. Add enough water to reserved juice to measure 1 cup. Beat cake mix, dry pudding mix, eggs, oil and juice in large bowl with mixer until blended. Add pineapple, remaining cherries and nuts; mix just until blended.
• Pour into 5 foil mini loaf pans sprayed with cooking spray.
• Bake 40 to 45 min. or until toothpick inserted in centres comes out clean. Cool completely.
• Beat cream cheese, milk and icing sugar in small bowl with mixer until blended; drizzle over loaves. Garnish with reserved cherry halves.

kraft kitchen tips

• How to StoreWrap cooled unglazed loaves tightly. Store up to 3 days at room temperature, or up to 3 months in freezer.
• Hummingbird Mini LoavesPrepare as directed, substituting 1 cup mashed fully ripe bananas (about 3) for the cherries and adding 1 tsp. ground cinnamon to the cake batter before pouring into the prepared pans.

http://www.chatelaine.com/wp-content...ramisu-0-l.jpg
http://www.chatelaine.com/recipe/no-...nute-tiramisu/
Ingredients

• 475 g mascarpone cheese
• 1 cup 35% cream
• 3 tbsp granulated sugar
• 2 tbsp coffee liqueur or espresso
• 1 tbsp unsweetened cocoa powder
• 8 ladyfinger biscuits

Instructions

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• Beat mascarpone cheese about 1 min, using an electric mixer, in a large bowl. Then beat in cream, sugar and liqueur until just thickened, about 1 min. Divide pudding mixture evenly (about 1/3 cup each) among 8 ramekins or dessert dishes. Sift cocoa overtop. Serve with ladyfingers on the side.

Make-Ahead Tip:

Prepare tiramisu a day ahead and refrigerate. Sift cocoa overtop just before serving

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http://www.phillycanada.com/recipes/...gue-sandwiches
what you need

1 cupsliced almonds, toasted, divided4 egg whites1 cupsuperfine sugar1 pkg.(250 g) Philadelphia Brick Cream Cheese, softened1/2 cup finely chopped crystallized ginger2 Tbsp. honey
make it

• Preheat oven to 300°F. Trace 44 (2-inch circles) on large sheets of parchment paper; place on baking sheets. Set aside. Place 3/4 cup of the almonds in food processor; process until finely chopped. Set aside. Beat egg whites with electric mixer on high speed until stiff peaks form. Add sugar, 1 Tbsp. at a time, beating until sugar is well blended and dissolved after each addition. Gently stir in finely chopped almonds. Spoon 1 Tbsp. meringue onto each parchment circle; lightly spread to edge of circle. Top each with 3 or 4 of the remaining sliced almonds.
• Bake 25 min. or until meringues are lightly browned. (Meringues should lift easily off the paper and sound hollow when tapped.) Cool completely.
• Mix cream cheese, ginger and honey until well blended. Spread about 2 tsp. of the cream cheese mixture onto each of 22 meringues just before serving; top each with a second meringue to assemble sandwiches as directed.

kraft kitchen tips

• Apricot-Cream Meringue SandwichesPrepare as directed, substituting 1/4 cup chopped dried apricots and 1 Tbsp. each Kraft Pure Apricot Jam and sugar for the crystallized ginger and honey.
• Make AheadMeringue cookies can be made ahead of time. Store in airtight container at room temperature up to 3 days before using as directed to assemble sandwiches.