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Real Neapolitan Cookies
Italian

Real Neapolitan Cookies

Prep
45 min
Cook
11 min
Total
551 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease three 13x9x2-inch pans; line with waxed paper and grease waxed paper.
  2. 2 Mix almond filling, egg yolks, margarine, and sugar together in a bowl using an electric mixer until light and fluffy.
  3. 3 Combine flour and baking powder in a bowl. Stir into almond mixture.
  4. 4 Beat egg whites together in a bowl using an electric mixer on medium speed until soft peaks form. Fold into almond batter.
  5. 5 Divide batter equally among 3 bowls. Add green food coloring to 1 bowl; add red food coloring to another. Leave the third bowl uncolored. Pour the contents of each bowl into the prepared pans.
  6. 6 Bake in the preheated oven until edges are golden brown, 10 to 12 minutes. Invert onto wire racks, remove waxed paper, and turn right-side-up on a baking sheet.
  7. 7 Spread apricot jam onto the surface of the green cake; top with the plain cake. Spread raspberry jam onto the plain cake; top with the red cake. Cover with plastic wrap; set a heavy cutting board or flat pan on top. Refrigerate 8 hours to overnight.
  8. 8 Place chocolate in a microwave-safe bowl; heat in the microwave until melted, 1 to 2 minutes. Spread melted chocolate onto the surface of the cake. Allow to set, about 15 minutes.
  9. 9 Cut off all 4 sides of the cake to make the edges clean and even. Cut the cake into 1-inch strips; cut strips into bite-size pieces.

By nella marley

Italian Almond Macaroons
Dessert Italian

Italian Almond Macaroons

2.5

Prep
20 min
Cook
25 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line cookie sheets with parchment paper.
  2. 2 In a medium bowl, stir together the almond paste, egg whites and lemon extract until smooth. Sift together the white sugar and confectioners' sugar, then combine sugars with the flour and salt. Stir the dry ingredients into the egg mixture along with the food coloring of your choice. Drop by teaspoonfuls, two inches apart, onto the prepared cookie sheets. Sprinkle some nuts on top of each cookie.
  3. 3 Bake for 25 to 30 minutes in the preheated oven, until cookies are golden around the edges. Cool for a few minutes on baking sheets before removing to wire racks to cool completely. Store or freeze in an airtight container.

By JANDEE

Orange Pizzelle
Dessert Italian

Orange Pizzelle

4.0

Prep
20 min
Cook
1 min
Total
21 min

Instructions

  1. 1 Sift flour and baking powder together in a small bowl.
  2. 2 Beat the eggs in a large bowl with an electric mixer on medium speed, adding sugar gradually until mixture thickens. Beat in melted butter gradually until well-blended. Stir in orange extract, triple sec, yellow food coloring, and red food coloring. Carefully stir in sifted flour and baking powder until batter is stiff and smooth. Fold in grated orange zest.
  3. 3 Grease and preheat pizzelle baker according to manufacturer's instructions.
  4. 4 Use a small ice cream scoop or tablespoon cookie scoop to drop batter onto the preheated pizzelle baker. Bake until browned, 30 to 40 seconds. Transfer to a cooling rack to cool completely.

By Lela

Nipples of Venus (Capezzoli di Venere)
Dessert Italian

Nipples of Venus (Capezzoli di Venere)

4.3

Prep
60 min
Cook
10 min
Total
70 min

Instructions

  1. 1 Cream sugar and butter together with a spatula until light and creamy. Set aside.
  2. 2 Heat an inch of water in a pot set over low heat. Melt dark chocolate in a heat-proof bowl placed over the pot. Stir with a small spatula.
  3. 3 Place chestnuts in a food processor; pulse on and off until very finely ground. Add chestnuts to the sugar-butter mixture and stir until combined. Add salt, cayenne pepper, vanilla extract, and brandy. Stir well. Pour in the melted chocolate and mix again until filling is well blended.
  4. 4 Scoop filling onto a silicone-lined baking sheet and smooth out if necessary. Cover the balls in plastic wrap and refrigerate while you prepare the white chocolate coating.
  5. 5 Reserve about 20% of the white chocolate to stir in later. Melt the rest in a heat-proof bowl over a pot of simmering water until an instant-read thermometer inserted in to the chocolate reads 105 degree F (41 degrees C). Add the reserved white chocolate and stir until melted.
  6. 6 Place 1 chocolate truffle on a fork and hold it up above the white chocolate coating. Spoon on the white chocolate until ball is well coated. Use another fork to push the truffle onto a lined baking sheet. Repeat with the remaining truffles and coating. Place the bowl of coating back over hot water if it chocolate starts to harden.
  7. 7 Mix confectioners' sugar with enough milk to make a very thick paste that will hold together well. Dye it pink with red food coloring. Transfer into a piping bag and pipe a small dot on top of each truffle. Serve truffles in paper candy cups.

By John Mitzewich

Italian Easter Cookies
Dessert Italian

Italian Easter Cookies

4.7

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
  2. 2 To make the cookies: Beat sugar and butter in a large bowl with an electric mixer until smooth. Add eggs, one at a time, beating well after each addition. Stir in milk, oil, vanilla, and almond extract. Combine flour and baking powder; stir into milk mixture to form a dough.
  3. 3 Roll dough into 1-inch balls; roll the balls out on a lightly floured surface into 5-inch long ropes. Bring one end over the other, then underneath and through the middle, like a loose knot; place cookies 1 inch apart on the prepared cookie sheets.
  4. 4 Bake in the preheated oven until the bottoms of the cookies are golden brown, about 5 minutes on the bottom shelf, then 5 minutes on the top shelf. Transfer cookies to a wire rack to cool completely.
  5. 5 To make the icing: Beat confectioners' sugar, butter, vanilla, and almond extract with an electric mixer in a large bowl until smooth; beat in milk, one tablespoon at a time. Add food coloring and stir until well combined.
  6. 6 Dip cooled cookies upside down into the icing then sprinkle with candy sprinkles.

By Kelly

Italian Fig Cookies (Cuccidati)
Dessert Italian

Italian Fig Cookies (Cuccidati)

4.9

Prep
60 min
Cook
25 min
Total
585 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 To make the filling: Working in two batches with ½ of the figs and ½ of the dates at a time, pulse dried fruit in a food processor until finely chopped; transfer to a bowl.
  3. 3 Use a vegetable peeler to peel orange zest into the empty food processor. Juice the orange until you have 3 tablespoons juice; add it to the food processor. Add raisins, pecans, honey, brandy, cinnamon, cloves, allspice, and nutmeg and process until finely mixed.
  4. 4 Add fig mixture and process until well combined, adding water 1 tablespoon at a time as needed to reach a thick consistency. Refrigerate filling for 8 hours to overnight.
  5. 5 To make the dough: Combine flour, sugar, baking powder, and salt in a food processor and process for 5 seconds to combine. Add butter and shortening and pulse until crumbly. Add milk, egg, vanilla, and almond extract and process until a dough forms.
  6. 6 Turn dough onto a well-floured surface and knead until smooth. Wrap in plastic wrap and refrigerate for 1 to 2 hours.
  7. 7 When ready to bake, preheat the oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper. Turn dough onto a floured surface and cut into 4 pieces. Roll one piece into a 4x12-inch rectangle, about 1/8-inch thick. Trim off any excess to form straight edges and save to make more cookies.
  8. 8 Place about ¼ of the filling in a 1-inch log shape down the rectangle, just to the right of the center line. Dampen the edges of the dough with water and fold the right edge over the filling. Continue rolling the dough toward the left edge, then rock back and forth gently to stretch and seal the edges. Cut the log into 2 ½- to 3-inch pieces. Make 2 or 3 slits in the top of each cookie to allow steam to escape. Transfer to prepared baking sheet; repeat with remaining dough and filling.
  9. 9 Bake in batches in the preheated oven until golden on the bottom and cooked through, 12 to 14 minutes. Remove from the oven and let cool completely.
  10. 10 Meanwhile, prepare the icing: Whisk powdered sugar and milk together in a bowl until smooth. Divide icing into thirds in 3 small bowls. Color one bowl with red food coloring to make pink icing, color another bowl with green food coloring to make green icing, and leave the remaining icing white.
  11. 11 Dip each cooled cookie into a different color icing and allow excess to drip off. Place iced cookies on parchment paper and decorate lightly with sprinkles. Allow to dry for at least 20 minutes before serving.

By Nicole McLaughlin

Flavored Baking Chips
Dessert

Flavored Baking Chips

4.9

Prep
10 min
Cook
1 min
Total
16 min

Instructions

  1. 1 Melt white chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, 1 to 2 minutes. Stir in raspberry extract and red food coloring until evenly blended.
  2. 2 Line a baking sheet with parchment paper. Place melted chocolate mixture in a resealable plastic bag and snip off a corner; pipe onto the parchment paper in the shape of chips.
  3. 3 Refrigerate chips until firm, about 5 minutes. Store in a resealable plastic bag.

By SHORECOOK

Barbie Doll Cake
Dessert American

Barbie Doll Cake

4.5

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart ovenproof Pyrex glass mixing bowl with shortening and dust with flour.
  2. 2 Prepare cake as directed on box. Pour batter into prepared bowl.
  3. 3 Bake 50-60 minutes or until cake tester inserted into center comes out clean. Cool 15 minutes.
  4. 4 Invert on cake plate with widest part of cake on the bottom. Cool 3 hours before decorating.
  5. 5 Insert a clean doll into center of cake. Decorate the skirt with icing tinted any color or use more than one color. Use a decorator tip to make the skirt as fancy as you like and decorate the top of the doll for the top of the dress also.

By Sherry Johnson

Easy Red Velvet Cake
Dessert American

Easy Red Velvet Cake

4.0

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Prepare cake according to package directions, substituting half of the water called for with buttermilk (approximately 1/2 cup). Stir in pudding mix and food coloring.
  3. 3 Pour into cake pan(s) and bake according to package directions.

By Andrea

Pinkies
Drink

Pinkies

4.6

Prep
2 min
Cook
3 min
Total
5 min

Instructions

  1. 1 In a saucepan, combine sugar and water. Boil for 1 minute, stirring to dissolve sugar. Remove from heat, and stir in vanilla and red food coloring; allow to cool. Store in a squeeze bottle for easy use.
  2. 2 Fill glasses halfway with ice. Add 1 tablespoon syrup, then top with 8 ounces lemon-lime soda. Garnish with a slice of lemon.

By JoJo

Lemonade Cake I
Dessert

Lemonade Cake I

4.4

Prep
30 min
Cook
30 min
Total
300 min

Instructions

  1. 1 Prepare cake mix according to package directions for two 9 inch round cake pans. Cool thoroughly.
  2. 2 Stir ice cream to soften. Mix in food coloring, and 1/2 cup of the lemonade concentrate. Spread ice cream mixture evenly in a foil-lined, 9 inch round cake pan. Freeze until firm, about 2 to 3 hours.
  3. 3 Place one cake layer on a serving plate. Top with ice cream layer, then top with the second layer of cake. Put the assembled cake back into the freezer.
  4. 4 Beat the whipping cream with the remaining lemonade and sugar until fluffy, and peaks form. Frost sides and top of cake with whipped cream mixture. Return cake to freezer for at least one hour before serving.

By Mona

Santa Hats
Dessert

Santa Hats

4.2

Prep
30 min
Cook
80 min
Total
170 min

Instructions

  1. 1 Preheat oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.
  2. 2 Beat egg whites in a bowl until they form soft peaks; beat cream of tartar and vanilla extract into egg whites. Gradually beat white sugar into mixture until meringue forms stiff peaks. Transfer 1/4 of the meringue mixture into a separate bowl. Beat red food coloring into remaining 3/4 of meringue.
  3. 3 Transfer colored meringue into a piping bag fitted with a round tip. Pipe 20 Santa hat shaped triangles, about 1 1/2 inch tall and bending over at the tips, onto the parchment paper-lined baking sheet. Sprinkle the hats with red sugar.
  4. 4 Transfer remaining 1/4 uncolored meringue into a clean piping bag fitted with a round tip. Pipe little white pom-poms onto each hat tip and a small edging of fluffy white trim onto the bottom of each hat.
  5. 5 Bake meringue cookies in the preheated oven until hard but not browned, about 1 hour and 20 minutes. Turn off oven and let cookies cool inside oven until crisp, 1 hour.

By CSchrodt

Sweetheart Cupcakes
Dessert

Sweetheart Cupcakes

4.7

Prep
20 min
Cook
20 min
Total
100 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C). Line a standard muffin tin with paper cupcake liners.
  2. 2 Beat the cake mix, water, vegetable oil, and egg whites together on low speed for 30 seconds, then on medium for 2 minutes, until smooth. Fill cupcake liners 1/3 full with white batter; set aside.
  3. 3 Stir 4 drops of red food coloring into the remaining bowl of batter to make the batter pink. Stir in the raspberry oil. Pour 1/3 of pink batter into a resealable plastic bag and set aside.
  4. 4 Mix more food coloring into the remaining bowl of pink batter until it is an orange/red color and pour the batter into a resealable plastic bag. Cut a corner off the bag, stick the open tip into the center of each cup of white batter and squeeze in about two tablespoons of red batter.
  5. 5 Cut the corner off the bag with the pink batter, stick the open tip into the center of the red batter and squeeze about 1 tablespoon pink batter into each cup.
  6. 6 Bake the layered cupcakes in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool completely before frosting.

By Celeste

Microwave Peanut Patties
Dessert

Microwave Peanut Patties

4.8

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Grease a cookie sheet or other flat surface.
  2. 2 In a 2 quart glass measuring cup combine water, sugar and corn syrup. Microwave on high until boiling. Stir in peanuts.
  3. 3 Microwave on medium to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
  4. 4 Stir in butter, vanilla and food coloring. Beat until creamy and cool. Drop by teaspoonfuls onto prepared pan.

By m-ann

French 75 Jell-O Shots
Drink

French 75 Jell-O Shots

4.5

Prep
10 min
Cook
Total
490 min

Instructions

  1. 1 Pour boiling water over lemon-flavored gelatin in a glass measuring cup; stir to combine. Stir in gin. Pour mixture into sixteen 2-ounce cups. Arrange cups in muffin tins, tilted to one side.
  2. 2 Refrigerate until set, about 4 hours.
  3. 3 Combine 1 1/4 cup sparkling wine and unflavored gelatin in a small pot. Let sit, about 3 minutes. Heat over low heat, stirring constantly, until gelatin is dissolved, 3 to 5 minutes. Add remaining 1/2 cup wine and food coloring; stir to combine.
  4. 4 Remove muffin tins from refrigerator. Set cups upright; pour wine mixture over lemon mixture.
  5. 5 Return to the refrigerator and chill until set, about 4 hours.

By gnomeygoose

Easy Strawberry Cupcakes
Dessert

Easy Strawberry Cupcakes

3.9

Prep
10 min
Cook
15 min
Total
85 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease 24 muffin cups or line with paper muffin liners.
  2. 2 Beat sugar, pureed strawberries, oil, eggs, and vanilla extract in a bowl with an electric mixer until smooth. Add flour, mixing until just incorporated. Stir food coloring into strawberry batter until color is even. Divide batter into prepared muffin cups.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By Erin Miller Lippe

Strawberries and Cream Buttercream

Strawberries and Cream Buttercream

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Beat cream cheese and butter together in a mixing bowl using an electric mixer until smooth and creamy. Add 1 cup confectioner's sugar, strawberries, strawberry extract, vanilla extract, and red food coloring. Mix on medium speed until smooth. Gradually add remaining confectioner's sugar, 1 cup at a time as needed, until desired consistency is reached.

By Sarah Dipity

Pink Grapefruit Sorbet
Dessert American

Pink Grapefruit Sorbet

4.4

Prep
30 min
Cook
5 min
Total
95 min

Instructions

  1. 1 Remove 3 long strips of grapefruit peel (just the zest, not the pith) with a vegetable peeler or large zester and place strips in a saucepan. Add water, sugar, and corn syrup; bring to a boil. Cook and stir until sugar is dissolved, about 2 minutes. Cool sugar syrup in the refrigerator or place on a bowl of ice for faster chilling. Discard peel.
  2. 2 Squeeze out 2 cups grapefruit juice; strain through a sieve or strainer to remove pulp and discard pulp. Stir cooled sugar syrup into grapefruit juice. Mix in food coloring one drop at a time to achieve a pleasing, believable pink. (In other words, don't overdo it.)
  3. 3 Pour into the container of an ice cream maker and freeze according to the manufacturer's instructions. Transfer to a container and freeze until firm before serving.

By Gail A Guild

Pickled Sausage
Appetizer American

Pickled Sausage

4.3

Prep
5 min
Cook
5 min
Total
2890 min

Instructions

  1. 1 Inspect one quart-sized jar for cracks and ring for rust, discarding any defective ones. Immerse in simmering water for 5 minutes. Wash new, unused lid and ring in warm soapy water.
  2. 2 Meanwhile, bring water, vinegar, salt, and food coloring to a boil in a large pot over medium-high heat.
  3. 3 At the same time, cut sausage links in half or thirds, depending on size.
  4. 4 Place sausage links into the sterilized jar. Pour in as much hot vinegar mixture as needed to fill the jar, then secure the lid and immediately place into the refrigerator. Serve after 2 days.

By Mike

Cardamom Rose Meringues
Dessert

Cardamom Rose Meringues

4.5

Prep
15 min
Cook
90 min
Total
105 min

Instructions

  1. 1 Preheat oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper.
  2. 2 In a mixing bowl, beat egg whites and cream of tartar together with an electric mixer on high speed until the mixture forms stiff peaks.
  3. 3 Place sugar, water, rose extract, cardamom, salt, and food coloring in a saucepan, and bring to a simmer over low heat, stirring until the sugar has dissolved. Simmer the mixture for a minute or two, stirring constantly, and very slowly pour the syrup in a thin stream into the egg whites, beating constantly with electric mixer on high speed. Beat until the syrup is incorporated and the meringue is stiff and shiny.
  4. 4 Drop by spoonfuls or pipe into rosettes with a star tip onto the prepared baking sheet.
  5. 5 Bake in the preheated oven until the meringues are hard, 1 to 1 1/2 hours; turn off the oven, and allow them to cool inside the oven to finish baking the insides.

By chikalin

Orange Cream Fudge
Dessert

Orange Cream Fudge

4.5

Prep
15 min
Cook
5 min
Total
140 min

Instructions

  1. 1 Grease a 9 x 13 inch pan.
  2. 2 In a medium saucepan over medium heat, combine sugar, cream and butter. Heat to soft ball stage, 234 degrees F (112 degrees C). Remove from heat and stir in marshmallow creme and white chocolate chips; mix well until the chips melt. Reserve 1 cup of mixture and set aside.
  3. 3 To the remaining mixture add orange flavoring, yellow and red food coloring. Stir well and pour into prepared pan. Pour reserved cream mixture on top. Using a knife, swirl layers for decorative effect.
  4. 4 Chill for 2 hours, or until firm, and cut into squares.

By Betty from Ohio

Watermelon Rind Preserves
American

Watermelon Rind Preserves

4.1

Prep
30 min
Cook
45 min
Total
555 min

Instructions

  1. 1 Peel off the green part of the watermelon rind, and slice into 2 inch pieces. Soak the rind in a solution of 1 gallon water and 1/2 cup salt overnight.
  2. 2 Remove rind from the salt water, and place in a stockpot with clean water to cover. Bring to a boil over medium-high heat, and cook for about 30 minutes, or until the rind is tender. Drain.
  3. 3 In a large pot, combine the sugar, 8 cups water, and sliced lemons. Tie the cinnamon and cloves into a cheesecloth bag, and place in the pot. Bring the syrup to a boil, and boil for 5 minutes. Add the rinds, and cook until transparent. Remove spice bag. Stir in red food coloring, if using. Ladle preserves into hot sterile jars, and process to seal.

By Dave McIntyre

Best Cherry Pie
Dessert

Best Cherry Pie

4.4

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 425 degrees F (220 C). Make pastry and refrigerate.
  2. 2 Drain cherries, reserving 1 cup liquid. In a saucepan combine sugar, flour and salt. Stir in cherry liquid and bring to a boil, stirring often. Reduce heat and simmer for 5 minutes. Mixture will thicken.
  3. 3 When mixture is thickened, add butter, almond extract, food coloring and cherries. Cover and refrigerate.
  4. 4 On lightly covered surface, roll out half of the pastry into an 11 inch circle. Put into 9 inch pie dish. Roll other half of pastry into another 11 inch circle. With a knife or pastry wheel, cut eight 1/2 inch strips.
  5. 5 Pour cooled cherry filling into pie dish. Place pastry strips horizontally, then vertically, across the top of the pie and lightly brush with egg yolk. Bake 30 to 35 minutes, and cool before serving.

By Leia

Vegan Homemade Pop-Tarts
Breakfast

Vegan Homemade Pop-Tarts

Prep
30 min
Cook
15 min
Total
105 min

Instructions

  1. 1 Scoop tablespoons of shortening onto a plate and chill in the freezer for 10 minutes.
  2. 2 Meanwhile, combine flour, sugar, and salt in a bowl and chill for 5 to 10 minutes.
  3. 3 Crumble shortening into the flour mixture with your fingers until no large clumps remain. Add 1/2 cup ice water to the mixture, a little at a time, until dough reaches a shaggy consistency. Knead on the countertop a couple of times to combine. The dough should appear a little too dry.
  4. 4 Place dough back into the bowl or a large container and cover with a lid. Refrigerate for 30 minutes.
  5. 5 Preheat the oven to 350 degrees F (175 degrees C).
  6. 6 Roll dough into a large rectangle, about 1/8-inch thick. Cut into twelve 4x6-inch rectangles.
  7. 7 Place about 1 1/2 tablespoon of strawberry jam in the center of 6 of the rectangles. Brush the edges with water and top with the other dough halves. Seal the edges of each tart with a fork. Trim the edges for neater tarts, if desired.
  8. 8 Bake in the preheated oven until the edges are lightly browned, 15 to 25 minutes. Let cool, 20 to 30 minutes.
  9. 9 Combine powdered sugar, almond milk, and food coloring in a bowl for icing. Drizzle icing over the cooled tarts.

By Leslie Lopez

Creamsicle Cheesecake
Dessert

Creamsicle Cheesecake

4.7

Prep
20 min
Cook
30 min
Total
590 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Beat cream cheese and sugar together in a large bowl with an electric mixer until light and fluffy; add eggs and beat well. Beat sour cream and vanilla extract into cream cheese mixture until batter is smooth.
  3. 3 Transfer one cup of the cream cheese mixture to a small bowl and stir in orange extract, yellow food coloring, and red food coloring until batter is smooth and orange.
  4. 4 Pour uncolored batter into prepared graham cracker crust. Drop spoonfuls of orange batter over the top of the uncolored batter and run a knife through the orange batter to create a marbled effect.
  5. 5 Bake in the preheated oven until the edges are firm and center is slightly loose, 30 to 35 minutes. Cool at room temperature for 1 hour. Cover cheesecake with plastic wrap and chill in the refrigerator, 8 hours to overnight.

By EatEverything

Neapolitan Bundt Cake
Dessert

Neapolitan Bundt Cake

4.4

Prep
Cook
Total

Instructions

  1. 1 Grease and flour a 12-cup bundt pan. Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Blend the cake mix, water, oil, and eggs on low speed until moistened. Beat 3 minutes on medium speed. Pour 1/2 of the batter into the bundt pan.
  3. 3 Measure 1/2 of the remaining batter into a small bowl and stir in the strawberry extract and food color (as much as you want to make a pretty, dark pink color). Carefully pour this into the pan.
  4. 4 Stir 1/4 cup chocolate syrup into the remaining batter and carefully pour this into the pan on top of the strawberry batter.
  5. 5 Bake for about 40 minutes in a 350 degree F (175 degrees C) oven. Cool 15 minutes.
  6. 6 Remove from pan and drizzle chocolate glaze over the top.
  7. 7 To make chocolate glaze: Mix together confectioners' sugar and 3 tablespoons chocolate syrup until smooth. If necessary, a few drops of water or a small amount of additional confectioners' sugar may be added until the desired consistency is obtained. Drizzle over top of the bundt cake.

By Cathy

Spooky Halloween Eyeballs
Dessert

Spooky Halloween Eyeballs

4.3

Prep
20 min
Cook
Total
200 min

Instructions

  1. 1 Beat the peanut butter and butter with an electric mixer in a large bowl until smooth. Beat in the sugar and vanilla. Cover and refrigerate for 30 minutes. Roll chilled dough into small, eyeball-sized balls and place on 2 baking sheets lined with wax paper. Refrigerate for another 30 minutes.
  2. 2 Melt the white chocolate and shortening in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Dip each eyeball into the white chocolate and transfer to the waxed paper until the chocolate has set. You can chill them in the refrigerator.
  3. 3 Stir a few drops of blue food coloring into the remaining melted white chocolate. Make a round "iris" on the top of the cooled eyeball and press a mini chocolate chip in the center for a "pupil." For an extra spooky bloodshot eyeballs take a toothpick dipped in red food coloring and make squiggly lines on the eye.

By Cara Lewis Hampton