Type what you have

Ingredients

• ✓ salt
• water
• white sugar
• avocado
• lime

Instructions

1. 1 Combine water and sugar in a saucepan; bring to a boil, stirring continually, until sugar dissolves. Set aside simple syrup to cool.
2. 2 Combine simple syrup, avocados, lime juice, and salt in a blender; blend until smooth. Pour mixture into 10 ice pop molds.
3. 3 Freeze ice pops until solid yet still soft, about 2 hours; insert wooden sticks and continue freezing until firm, 12 to 24 hours more.

By Danielle Walquist Lynch

Ingredients

• ✓ salt
• egg
• cake flour
• confectioners' sugar
• oil
• honey
• walnut

Instructions

1. 1 Whisk eggs together in a large bowl. Combine the cake flour, confectioners' sugar and salt; gradually stir into the eggs to make a stiff dough.
2. 2 Heat oil in a deep-fryer or large heavy skillet to 375 degrees F (190 degrees C). Pinch off walnut sized pieces of dough, and roll them out into thin circles on a lightly floured surface.
3. 3 Fry in hot oil for 3 to 4 minutes, turning once to brown evenly on both sides. Drain on paper towels, and cool. Drizzle honey over the tops, and sprinkle with chopped nuts.

By JimMorrison

Ingredients

• ✓ salt
• all-purpose flour
• confectioners sugar
• butter
• pecan
• vanilla extract

Instructions

1. 1 Preheat oven 350 degrees F (150 degrees C).
2. 2 Mix the flour, sugar, salt, and nuts together in a medium bowl. Stir in the vanilla. Either with your hands (my favorite way) or with a pastry cutter, work the butter into the flour mixture until it becomes a ball. Shape the dough into 24 one inch flat circles, and place on a cookie sheet.
3. 3 Bake for 30 minutes or until they are lightly browned. After they have cooled on a rack, dust them heavily with confectioners' sugar.

By Lana

Ingredients

• ✓ salt
• milk
• all-purpose flour
• egg white
• white sugar
• cinnamon

Instructions

1. 1 Mix 1 cup milk, flour, and egg whites in a large bowl.
2. 2 Pour remaining milk into a saucepan. Add sugar and salt and bring to a boil over medium heat. Add egg white mixture. Cook, stirring constantly, until a frothy custard has formed, about 10 minutes. Remove from the heat and let cool.
3. 3 Serve in a large dish or in individual cups with cinnamon sprinkled on top.

By Lil-mama-cassandra

Ingredients

• ✓ salt
• mango
• lime
• basil
• cayenne pepper
• white sugar
• mango

Instructions

1. 1 Combine mango chunks, lime juice, basil, cayenne pepper, and salt in a blender; blend until smooth. Pour mango purée into a large bowl; stir in sugar until sugar dissolves. Fold in diced mango. Pour into freezer pop molds.
2. 2 Freeze until firm, 14 to 24 hours.

By Danielle Walquist Lynch

Ingredients

• ✓ salt
• greek yogurt
• white sugar
• cocoa powder
• half and half
• cinnamon
• cayenne pepper

Instructions

1. 1 Combine yogurt, sugar, cocoa powder, half-and-half, cinnamon, cayenne pepper, and salt together in a bowl until smooth. Refrigerate yogurt mixture until completely chilled, at least 2 hours.
2. 2 Transfer yogurt mixture to your ice cream maker and process for 1/2 the amount of time recommended in manufacturers' instructions for ice cream until firm and creamy, 1 to 2 hours.

By dana

Ingredients

• ✓ salt
• white sugar
• cornstarch
• milk
• egg
• nutmeg
• sugar
• nutmeg

Instructions

1. 1 Dissolve 3/4 cup sugar and cornstarch in 1 cup of milk. Beat egg yolks. Add beaten egg yolks, 1 tablespoon nutmeg, and salt. This makes a thick paste.
2. 2 Put the rest of the milk in a heavy pan over low heat. Add the paste mixture and stir constantly. Cook until mixture comes to a boil and thickens or coats a spoon.
3. 3 Beat egg whites until stiff and then add 1 tablespoon sugar as you continue beating. Fold this mixture into hot custard.
4. 4 Pour into individual ramekin serving dishes (sometimes I use thick martini glasses if I want to get fancy).
5. 5 Chill for a minimum of 5 hours and sprinkle remaining nutmeg over chilled dessert for presentation.

By Michelle

Ingredients

• ✓ salt
• butter
• confectioners sugar
• cinnamon
• vanilla extract
• all-purpose flour
• confectioners' sugar
• cinnamon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease two cookie sheets.
2. 2 Beat butter and 1/2 cup confectioners' sugar in a bowl using an electric mixer until smooth. Stir in vanilla. Combine flour, salt, and 1/2 teaspoon of cinnamon; stir into butter mixture to form a stiff dough. Shape dough into 1-inch balls.
3. 3 Mix 1 cup confectioners' sugar and 1 teaspoon cinnamon together in a shallow bowl. Roll balls in cinnamon mixture to coat; transfer cookies to prepared cookie sheets.
4. 4 Bake in the preheated oven until nicely browned, about 15 to 20 minutes. Cool cookies on wire racks.

By Cathy

Ingredients

• ✓ salt
• butter
• white sugar
• vanilla extract
• water
• all-purpose flour
• almond
• powdered sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Beat butter and sugar in a medium bowl with an electric mixer until light and fluffy. Mix in vanilla and water. Add flour, almonds, and salt; beat on low speed until dough is just combined. Cover and chill for 1 to 3 hours.
3. 3 Preheat the oven to 325 degrees F (165 degrees C). Shape chilled dough into 1-inch balls.
4. 4 Place 2 inches apart onto unlined cookie sheets.
5. 5 Bake in the preheated oven for 15 to 20 minutes. Remove cookies from the sheets and transfer to wire racks to cool, 20 to 30 minutes.
6. 6 Place powdered sugar in a shallow bowl. Roll cooled cookies in powdered sugar to coat.
7. 7 Transfer to an airtight container and store at room temperature.

By Bernie

Ingredients

• ✓ salt
• butter
• masa harina
• water
• corn
• cornmeal
• white sugar
• heavy cream
• baking powder

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Beat butter in a medium bowl with an electric mixer until creamy; beat in masa harina and water until smooth.
3. 3 Place 1 cup corn in a blender; blend until smooth. Stir blended corn, remaining 1 cup corn, and cornmeal into masa harina mixture.
4. 4 Combine sugar, cream, baking powder, and salt in a separate bowl; stir into corn mixture to combine. Spoon batter into an ungreased 8-inch square baking dish; smooth top with a spatula. Cover the dish with aluminum foil.
5. 5 Place covered baking dish in a 9x13-inch casserole dish; add enough hot water to casserole dish to come halfway up sides of baking dish.
6. 6 Bake in the preheated oven until a toothpick inserted into center comes out clean, 50 to 60 minutes. Remove dish from water bath; cool, about 10 minutes.

By SONJASTEIN

Ingredients

• ✓ salt
• sugar
• lemon juice
• mango
• sweetened condensed milk
• cornstarch
• rum
• evaporated milk
• egg

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Fill a large, shallow baking pan with about 1 1/2 inches water.
2. 2 In an 8x13 inch aluminum baking pan over medium heat, mix the sugar and lemon juice. Cook and stir until caramelized. Remove from heat, and blend in mango, sweetened condensed milk, cornstarch, rum, evaporated milk, eggs, and salt.
3. 3 Set pan with the mango mixture into the pan with water. Place in the preheated oven, and bake 45 minutes, or until firm. Cool before turning out onto a platter.

By Rossana

Ingredients

• ✓ salt
• egg
• white sugar
• vegetable oil
• all-purpose flour
• baking powder
• sugar
• cinnamon
• vegetable oil

Instructions

1. 1 Gather all ingredients.
2. 2 Beat eggs and 1/4 cup sugar in a large bowl until thick and lemon-colored; mix in 1 teaspoon vegetable oil.
3. 3 Combine 1 ½ cups of flour, baking powder, and salt; gradually add to egg mixture, mixing well until evenly combined.
4. 4 Turn dough out onto a floured board and knead thoroughly until dough is smooth.
5. 5 Shape dough into 16 even-sized balls. Flatten and roll each one into a very thin circle about 5 inches in diameter. Let stand uncovered on waxed paper for about 10 minutes.
6. 6 Meanwhile, combine 1 cup sugar and cinnamon in a small bowl until evenly mixed; set aside. Heat oil in a deep pan to 350 degrees F (175 degrees C).
7. 7 Lower one circle of dough carefully into the hot oil; fry until golden, turning once, about 30 seconds on each side. Transfer to a paper towel-lined plate to drain; sprinkle with cinnamon-sugar mixture.
8. 8 Repeat with remaining dough. Serve or cool completely and store in airtight containers.

By Rosina

Ingredients

• ✓ salt
• sweet white corn
• butter
• egg
• sweetened condensed milk
• milk
• all-purpose flour
• baking powder
• cinnamon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch cake pan. Chill in freezer.
2. 2 Cut kernels from ears of corn with a sharp knife. Beat butter in a large bowl with an electric mixer until smooth and creamy.
3. 3 Combine eggs, condensed milk, whole milk, and corn kernels in a blender; blend until smooth. Transfer egg mixture to a bowl with butter and mix well.
4. 4 Sift flour, baking powder, cinnamon, and salt into a large bowl. Add egg mixture and mix well to combine.
5. 5 Remove cake pan from freezer. Grease and flour again. Pour batter into prepared pan.
6. 6 Bake in the preheated oven until cake is golden brown and a toothpick inserted in the center comes out clean, about 45 minutes. Cool in the pan for 15 minutes, then remove from tin and cool on a wire rack.

By Elva_Adriana

Ingredients

• ✓ salt
• butter
• confectioners sugar
• vanilla extract
• all-purpose flour
• pecan
• sweet chocolate
• cinnamon
• confectioners sugar
• sweet chocolate

Instructions

1. 1 In a large bowl, cream the butter and 1/3 cup confectioner's sugar until light and fluffy. Add the vanilla extract.
2. 2 In a separate bowl, combine the flour, ground pecans, 1/2 cup ground chocolate, cinnamon and salt; mix well.
3. 3 Gradually add the dry ingredients to the creamed mixture.
4. 4 Wrap dough in plastic wrap and chill 1 to 2 hours, or until firm.
5. 5 Preheat oven to 325 degrees F (180 degrees C).
6. 6 Shape the dough into 1-inch balls. Place balls 1 inch apart on an ungreased baking sheet. Bake 15 to 18 minutes, or until the cookies are firm to the touch. Cool 1 minute on the baking sheet, then transfer to a wire rack.
7. 7 For the coating, sift 1/2 cup of the confectioner's sugar and 1/4 cup of the ground cocoa into a shallow bowl. While cookies are still warm, roll them in the coating.

By Karen Ginnis

Ingredients

• ✓ salt
• shortening
• margarine
• white sugar
• egg
• anise extract
• vanilla extract
• all-purpose flour
• wine
• baking powder

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix together shortening, margarine and sugar with a mixture until well blended. Mix in the rest of the ingredients until smooth.
3. 3 Roll out on a floured board to 1/2 or 1/4 inch thickness.
4. 4 Cut into desired shapes and place on baking sheets. Bake until golden brown, about 10 - 12 minutes. Garnish as desired or leave plain.

By Christine J Crabtree

Ingredients

• ✓ salt
• all-purpose flour
• baking powder
• cinnamon
• butter
• sugar
• egg
• sweetened condensed milk
• evaporated milk
• corn kernel

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 10x15-inch baking pan. Sift the flour, baking powder, cinnamon, and salt together into a bowl. Set aside.
2. 2 Beat the butter and sugar together with an electric mixer in a large bowl until light and fluffy. Blend the eggs into the mixture one at a time. Stir the condensed milk and evaporated milk into the mixture. Add the flour mixture and mix until just incorporated. Fold the corn kernels into the batter, mixing just enough to evenly combine. Pour the batter into prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By gem

Ingredients

• ✓ salt
• rum
• anise seed
• butter
• white sugar
• vanilla extract
• egg
• all-purpose flour
• clove
• baking powder

Instructions

1. 1 Place rum and anise seeds in a small bowl. Set aside to marinate, preferably overnight.
2. 2 Beat butter, sugar, and vanilla extract together in a medium bowl until smooth; stir in rum mixture. Whisk in egg. Combine flour, cloves, baking powder, and salt in a bowl; stir into butter mixture until well blended. Cover the bowl and chill in the refrigerator, about 1 hour.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Grease baking sheets.
4. 4 Roll out dough on a lightly floured surface to ⅛ inch thickness; cut into desired shapes using cookie cutters. Place cookies on the prepared baking sheets.
5. 5 Bake in the preheated oven until golden brown at edges, about 10 minutes. Cool on baking sheets, 3 to 5 minutes, before transferring to wire racks to cool completely.

By Ruben Jerez

Ingredients

• ✓ salt
• shortening
• sugar
• anise seed
• egg
• all-purpose flour
• baking powder
• cream of tartar
• orange juice
• cinnamon
• sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Beat shortening until light and fluffy. Add one cup sugar, and anise seed. Mix until creamy. Add eggs and mix well. Add flour, baking power, cream of tartar, salt and orange juice. Mix well.
3. 3 Knead dough until smooth. On lightly floured surface, roll to 1/2 inch thick. Cut using cookie cutter into different shapes. Bake until light brown, 5 - 8 minutes. Roll cookies in mixture of 1 cup sugar and 3 tablespoons of cinnamon while still warm.

By Bea Ramirez

Ingredients

• ✓ salt
• butter
• egg
• white sugar
• white rum
• vanilla extract
• all-purpose flour
• baking powder
• sweetened condensed milk
• eggnog
• white rum

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat an 11x7-inch baking pan with butter.
2. 2 Beat eggs in a bowl until frothy. Add sugar and continue to beat until thick and creamy, 4 to 5 minutes. Add rum and vanilla extract. Add flour, baking powder, and salt and mix until just combined; do not overbeat. Pour batter into the prepared baking pan.
3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 23 minutes. Allow to cool.
4. 4 Combine sweetened condensed milk, eggnog, and rum in a bowl and stir until well combined. Poke holes throughout the cooled cake using a skewer or toothpick. Slowly pour sauce over the cake. Cover with aluminum foil and refrigerate until sauce is absorbed, at least 2 hours.

By Yoly

Ingredients

• ✓ salt
• rolled oat
• mexican chocolate
• butter
• brown sugar
• white sugar
• egg
• vanilla extract
• all-purpose flour
• baking soda
• cinnamon

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Place the oatmeal in a blender and pulse the blender on high for 2 seconds, 5 or 6 times; transfer to a bowl.
3. 3 Break the chocolate along the scores and pulse until it reaches a powdered form. Make sure to stir with a spoon between pulses so the heat from the blender doesn't melt the chocolate. Add the chocolate to the oatmeal; set aside.
4. 4 Beat the butter, brown sugar, and white sugar together with an electric mixer in a large bowl until smooth. Beat one egg into the mixture until completely incorporated. Add the second egg along with the vanilla extract and continue beating.
5. 5 Stir the flour, cinnamon, baking soda, and salt together in a separate bowl; add to the butter mixture and stir until combined. Mix the oatmeal and chocolate into the mixture. Drop teaspoonfuls of the dough 2 inches apart onto ungreased baking sheets.
6. 6 Bake in the preheated oven until golden-brown on the edges and set in the middle, 10 to 12 minutes. Allow the cookies to cool briefly on the baking sheets before being moved to cooking racks to cool completely.

By swooda

Ingredients

• ✓ salt
• white sugar
• butter
• vanilla extract
• egg
• cream of tartar
• baking soda
• cocoa powder
• cinnamon
• cayenne pepper
• all-purpose flour
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Beat together 1 1/2 cups sugar, butter, vanilla, and salt in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Mix in cream of tartar and baking soda. Beat in cocoa powder, 1/2 teaspoon cinnamon, and cayenne powder. Beat in flour. Stir chocolate chips into dough until incorporated.
3. 3 Mix together remaining 1/4 cup sugar and 1/2 teaspoon cinnamon in a small bowl.
4. 4 Roll heaping tablespoons of dough into balls. Roll balls in sugar-cinnamon mixture and place 2 inches apart onto the prepared baking sheets.
5. 5 Bake in the preheated oven until centers are set and edges are slightly cracked, about 10 minutes. Cool on the baking sheets for about 5 minutes before removing to a wire rack to cool completely.

By Brandi Rose

Ingredients

• ✓ salt
• egg replacer
• water
• white sugar
• vanilla extract
• coconut extract
• all-purpose flour
• baking powder
• sweetened condensed coconut milk
• heavy whipping cream
• cream of coconut
• vanilla extract
• coconut extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 11x7-inch baking pan.
2. 2 Mix egg replacer with 1/2 cup water in a bowl. Add sugar and beat with an electric mixer until well combined. Beat in remaining 1/4 cup water, vanilla extract, and coconut extract. Add flour, baking powder, and salt, beating until batter is smooth. Pour into the baking pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 28 to 33 minutes. Cool for 1 hour on a wire rack.
4. 4 Combine sweetened condensed coconut milk, dairy-free heavy whipping cream, cream of coconut, vanilla, and coconut extract in a bowl for the tres leches sauce.
5. 5 Poke holes into the top of the cooled cake with a skewer. Pour sauce over the cake using a large spoon, allowing it to soak into the holes. Cover and refrigerate until most of the sauce is absorbed, at least 4 hours.

By Yoly

Ingredients

• ✓ salt
• currant
• coffee flavored liqueur
• unsweetened chocolate
• bittersweet chocolate
• butter
• all-purpose flour
• black pepper
• baking powder
• cinnamon
• cayenne pepper
• sugar
• egg
• vanilla extract
• dark chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper or silicone baking mats.
2. 2 Heat currants and coffee liqueur in a saucepan over low heat until beginning to simmer, about 2 minutes. Remove from heat; set aside.
3. 3 Place unsweetened chocolate, bittersweet chocolate, and butter in a heatproof bowl; place bowl over a saucepan filled with 1-inch of simmering water set over low heat. Stir mixture occasionally, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat; set aside.
4. 4 Combine flour, black pepper, baking powder, salt, cinnamon, and cayenne pepper in a bowl; set aside.
5. 5 Whisk sugar and eggs together in a large bowl until light, fluffy, and pale yellow, about 5 minutes. Slowly whisk in vanilla and melted chocolate mixture; fold in flour mixture until combined. Stir in chocolate chips and currants.
6. 6 Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
7. 7 Bake in the preheated oven until cookies are almost set, about 12 minutes. Cool on the baking sheets for 5 minutes before transferring to a wire rack to finish cooling, 5 minutes more.

By John Mitzewich

Ingredients

• ✓ salt
• water
• vegetable oil
• sugar
• all-purpose flour
• grapeseed oil
• heavy cream
• dark chocolate
• chocolate-hazelnut spread
• butter
• sugar
• coffee bean
• cardamom pod
• cinnamon stick
• star anise
• white sugar

Instructions

1. 1 Bring water to a boil in a medium-sized pot. Add vegetable oil, sugar, and salt. Stir to combine. Add flour and turn off heat. Stir continuously and vigorously with a wooden spoon until dough balls up and follows your spoon around the pan, 1 to 2 minutes. Set aside to cool when dough feels firm and supple.
2. 2 Heat 3/4- to 1 inch of grapeseed oil in a medium-sized pot over medium heat.
3. 3 While oil heats, combine heavy cream, dark chocolate, chocolate-hazelnut spread, butter, sugar, and ground coffee in a pan set over lowest heat. Stir often to ensure even melting, 3 to 5 minutes.
4. 4 Grease the inside of a piping bag fitted with a star tip. Insert dough and squeeze it all the way to the bottom of the bag.
5. 5 Insert the handle of a wooden spoon into the oil heating in the pot; if it bubbles steadily, the oil is ready. Carefully squeeze dough out of the bag directly into the hot oil, cutting it off at 6-inch lengths. You can also pipe lengths of dough onto parchment paper and transfer them to the oil by hand. Do not crowd the pot.
6. 6 Fry churros, turning every minute, for 2 to 3 minutes total. Transfer fried churros to a dish lined with paper towels.
7. 7 Place cardamom seeds, cinnamon stick, and star anise in a spice grinder and blend to a fine powder. Transfer to a wide dish and add sugar. Mix well to combine.
8. 8 Toss warm churros into the cinnamon-cardamom sugar. Serve alongside a dipping cup of the chocolate sauce.

By nomaste

Ingredients

• ✓ salt
• all-purpose flour
• egg
• egg
• white sugar
• water
• yeast
• orange
• lime
• butter
• butter
• white sugar
• butter
• all-purpose flour
• candied citrus peel

Instructions

1. 1 Prepare bread: Mix flour, eggs, egg yolks, sugar, water, dry yeast, orange zest, lime zest, and salt in the bowl of an electric mixer fitted with a dough hook. Add 1/2 cup plus 1 tablespoon butter; mix until dough is elastic and shiny, about 5 minutes.
2. 2 Form dough into a ball. Cover and let rise in a warm place for 45 minutes.
3. 3 Punch down dough gently; roll into a long cylinder. Join the ends of the cylinder together in the shape of an oval ring. Place ring on a greased baking sheet; cover and let rise in a warm place for 45 minutes.
4. 4 Preheat the oven to 400 degrees F (200 degrees C).
5. 5 Whisk eggs whites in a small bowl. Brush egg whites evenly over dough.
6. 6 Prepare topping: Mix sugar and butter in a small bowl with your fingers to form a paste. Add enough flour to give paste the consistency of Play-Doh; divide into 5 or 6 balls. Place each ball between two 3-inch squares of parchment paper. Press with the bottom of a 1-cup measuring cup to make circles about 1/8 inch thick.
7. 7 Space circles evenly around dough ring. Arrange candied citrus peels on top of dough.
8. 8 Bake in the preheated oven until golden brown, about 20 minutes. Cool for 20 minutes before slicing.

By repostera

Ingredients

• ✓ salt
• butter
• sugar
• brown sugar
• egg
• instant coffee granules
• vanilla extract
• all-purpose flour
• cocoa powder
• cinnamon
• cayenne pepper
• baking powder
• cream of tartar
• chili powder
• coconut
• milk chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Beat butter, white sugar, brown sugar, eggs, instant coffee, and vanilla extract together in a large bowl using an electric mixer until fluffy.
3. 3 Combine flour, cocoa powder, cinnamon, cayenne pepper, salt, baking powder, cream of tartar, and chili powder in a separate bowl. Stir flour mixture into the butter mixture slowly until blended. Fold in coconut and chocolate chips.
4. 4 Drop batter by teaspoonfuls onto ungreased baking sheets.
5. 5 Bake in the preheated oven until set, 10 to 12 minutes. Cool slightly on the baking sheet before transferring to a rack to cool completely, about 15 minutes.

By mkecupcakequeen

Ingredients

• ✓ salt
• cinnamon
• whipped topping
• sweetened condensed milk
• half and half
• evaporated milk
• ginger
• clove
• nutmeg
• cinnamon
• baking soda
• all-purpose flour
• vanilla extract
• sour cream
• pumpkin
• egg
• butter
• white sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
2. 2 Make cake: Beat together sugar and butter in a large bowl with an electric mixer until creamy. Add eggs one at a time, mixing well after each addition. Add pumpkin, sour cream, and vanilla while the mixer is running.
3. 3 Combine flour, baking soda, cinnamon, salt, nutmeg, cloves, and ginger in a medium bowl. Add 1/2 of the flour mixture to pumpkin batter and mix until well combined. Add remaining flour mixture to batter and mix on medium-high speed for 2 minutes more. Pour batter into the prepared baking dish.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Remove cake from the oven and let cool for 15 to 20 minutes.
5. 5 Meanwhile, make tres leches: Mix together evaporated milk, half-and-half, and sweetened condensed milk in a medium bowl until well combined. Set aside.
6. 6 Poke a generous amount of holes into cake using a drinking straw, making sure to get the corners and sides as well. Pour tres leches mixture over cake, cover with plastic wrap, and cool in the refrigerator for 1 hour to overnight.
7. 7 Add topping: Frost the top of cooled cake with whipped topping and sprinkle with cinnamon.

By Peggy Jane

Ingredients

• ✓ salt
• vanilla extract
• white sugar
• heavy cream
• milk
• evaporated milk
• sweetened condensed milk
• white sugar
• cream of tartar
• almond extract
• whole milk
• baking soda
• baking powder
• all-purpose flour
• egg
• butter
• white sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
2. 2 Cream 1 1/2 cup sugar and unsalted butter in a large bowl until mixture is fluffy and pale yellow, 3 to 5 minutes. Mix 6 egg yolks into the butter mixture, stirring in each one before adding the next. Whisk flour, baking powder, baking soda, and salt in a separate bowl; gradually stir the flour mixture into the egg yolk mixture, alternating with 1 1/2 cup milk, to make a smooth batter. Stir in almond extract.
3. 3 Beat 6 egg whites with cream of tartar in a bowl with an electric mixer until frothy; gradually beat in 2 tablespoons sugar until the egg whites form stiff peaks. Gently fold the egg white mixture into the batter, retaining as much volume as possible. Pour the cake batter into prepared baking pan.
4. 4 Bake in preheated oven until a toothpick inserted into the middle of the cake comes out clean, 35 to 45 minutes. Cool cake completely in pan on a rack.
5. 5 Whisk sweetened condensed milk, evaporated milk, and 2 tablespoons whole milk in a bowl. Use a large fork or skewer to poke holes all over the cake; pour the three-milk mixture over the cake.
6. 6 Beat cream with 1/4 cup sugar and 1 teaspoon vanilla extract until the whipped cream holds stiff peaks. Top the cake with whipped cream; refrigerate until cold, at least 1 hour. Refrigerate leftovers. Cake is better a day or two after making.

By Garnet B

Ingredients

• ✓ salt
• almond
• confectioners' sugar
• sweetened condensed milk
• instant coffee granules
• cocoa powder
• margarine
• vanilla extract
• egg
• sweetened condensed milk
• instant coffee granules
• cocoa powder
• water
• margarine
• cinnamon
• baking soda
• brown sugar
• all-purpose flour

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 10x15 inch jelly roll pan. Combine the flour, baking soda, brown sugar, cinnamon and salt. Set aside.
2. 2 In a small saucepan, melt 1 cup margarine. Stir in water, 1/4 cup cocoa and 1 tablespoon instant coffee. Bring mixture to a boil, then remove from heat.
3. 3 Make a well in the center of the dry ingredients. Pour in the cocoa mixture, then stir in 1/3 cup sweetened condensed milk, eggs and vanilla. Mix until blended.
4. 4 Pour batter into prepared pan. Bake in the preheated oven for 15 to 20 minutes, or until the cake springs back when lightly touched. Allow to cool.
5. 5 For the coffee glaze: In a small saucepan, melt 1/4 cup margarine. Mix in 1/4 cup cocoa, 1 tablespoon instant coffee and sweetened condensed milk, and confectioners' sugar. Stir until blended. Fold in the almonds. Spread glaze over warm cake.

By Ann

Ingredients

• ✓ salt
• vanilla extract
• cocoa powder
• milk
• confectioners sugar
• butter
• milk
• cinnamon
• baking soda
• instant coffee granules
• baking powder
• cocoa powder
• all-purpose flour
• vanilla extract
• egg
• butter
• brown sugar
• white sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
2. 2 Beat white sugar, brown sugar, and butter together in the bowl of a stand mixer until thoroughly blended and creamy. Add egg; beat well. Mix in 1 teaspoon vanilla extract.
3. 3 Combine flour, 2/3 cup cocoa powder, baking powder, coffee, salt, baking soda, and cinnamon in a second bowl. Blend with a whisk until fluffy and no clumps appear. Alternate adding the flour mixture and 1 cup milk into the butter mixture, mixing until just combined. Fill muffin cups 2/3-full of batter.
4. 4 Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 15 to 17 minutes. Move to a wire rack to cool completely, at least 25 minutes.
5. 5 Beat butter in the bowl of the stand mixer; add confectioners' sugar, 1 cup at a time, beating until creamy. Add 2 tablespoons milk; mix until frosting is creamy. Mix in 1/2 cup cocoa powder and 1 teaspoon vanilla extract.
6. 6 Fit a piping bag with a coupler and tip. Drop piping bag into a tall glass and fold edges down around the glass. Spoon frosting into the bag. Gather edges and twist together. Pipe frosting onto the cupcakes.

By Erin Brocklehurst