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Dessert European

1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch springform pan.
2 Beat egg yolks and sugar together in a large bowl with an electric mixer until fluffy. Beat in carrots, almonds, lemon juice, and lemon zest.
3 Mix flour, baking powder, and salt together in a bowl and add to the batter. Stir well to combine.
4 Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Fold into the cake batter with a spatula. Pour batter into the prepared springform pan.
5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Remove carefully and place on a serving plate or cooling rack. Let cool, about 30 minutes.
6 Knead marzipan until soft and pliable. Pinch off 1/5 and add a little green food coloring using a toothpick. Knead until marzipan is uniformly green. Color the remaining marzipan orange using the same method. Shape orange marzipan into 12 little carrots and make tiny indentations on top with a paring knife. Shape the green marzipan into little leaves. Stick 2 leaves to the top of each carrot with a little water.
7 Combine confectioners' sugar and enough lemon juice to make a thick icing. Coat cake with the icing. Place marzipan carrots on top around the edges in such a way that each piece of cake has a marzipan carrot. Let icing dry before slicing and serving.

By Lena

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Dessert

5.0

1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2 Sift flour, baking powder, baking soda, salt, and pumpkin pie spice for cookies together in a large bowl. Set aside.
3 Combine shortening and brown sugar in a second large bowl. Beat using an electric mixer until light and fluffy, about 1 minute. Add pumpkin, egg, and vanilla extract; mix well until combined. Add 1/2 of the flour mixture and mix well. Add remaining flour mixture and mix again.
4 Scoop tablespoonfuls of dough onto the prepared baking sheets, arranging 2 inches apart.
5 Bake in the preheated oven until lightly browned at the edges, about 14 minutes, rotating baking sheets from top to bottom and front to back halfway through baking time.
6 While the cookies bake, combine butter and maple syrup for icing in a medium bowl. Beat using an electric mixer until smooth. Add pumpkin, pumpkin pie spice, and vanilla extract. Mix well. Add powdered sugar and beat until fluffy. Add food coloring and beat until uniform. Set aside.
7 Remove cookies from the oven and let cool on baking sheets for 5 minutes. Transfer cookies to a wire rack to cool completely, 20 to 30 minutes more. Pipe or spread icing onto cooled cookies and decorate with sprinkles as desired.

By Krista Rhodes

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Dessert American

5.0

1 Preheat the oven to 325 degrees F (165 degrees C). Spray a 9x13-inch baking pan with cooking spray.
2 Press crushed cookies into the bottom of the prepared pan to make the crust.
3 Beat cream cheese and sugar together in a bowl using an electric mixer until creamy. Add eggs, sour cream, flour, and vanilla extract; beat until combined. Spoon 1/2 the batter into the prepared crust.
4 Divide remaining batter evenly into 6 bowls. Add red, orange, yellow, green, blue, and violet food colorings separately to individual bowls until desired colors are achieved. Spoon colored batters onto the plain batter in a random pattern and swirl gently with a knife.
5 Bake in the preheated oven until center jiggles just slightly, 40 to 45 minutes. Cool on the counter for 2 hours. Cover with plastic wrap and refrigerate for at least 4 hours; cut into 24 squares.

By Kayla Marie Kurpius

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