Type what you have

Ingredients

• ✓ sugar
• water
• rice
• sweetened condensed milk
• milk

Instructions

1. 1 Bring water, rice, and sugar to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 15 to 20 minutes.
2. 2 Mix cooked rice, sweetened condensed milk, and milk in a large bowl. Fill ice pop molds with mixture. Freeze until solid, at least 2 hours.

By Charlie cheesecake

Ingredients

• ✓ sugar
• water
• cinnamon stick
• white rice
• whole milk
• evaporated milk
• ground cinnamon

Instructions

1. 1 Combine water and cinnamon stick in a saucepan over high heat. Bring to a boil and cook until cinnamon releases its color and flavor, about 5 minutes. Add rice, reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 20 minutes.
2. 2 Gradually add whole milk to rice, then evaporated milk. Stir in sugar. Cook uncovered until sugar is dissolved and mixture has thickened, about 10 minutes.
3. 3 Serve warm or cold. Sprinkle each portion with ground cinnamon.

By rorozco

Ingredients

• ✓ sugar
• cream cheese
• vanilla extract
• crescent roll
• butter
• white sugar
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 9x13-inch baking dish with cooking spray.
2. 2 Beat cream cheese with 1 cup of sugar and vanilla extract in a bowl until smooth; set aside.
3. 3 Unroll the cans of crescent roll dough, and use a rolling pin to shape each sheet into 9x13-inch rectangles. Press one sheet into the bottom of the prepared baking dish. Evenly spread cream cheese mixture over dough, then cover with remaining piece of crescent dough, and brush with melted butter. Mix 1/2 cup of sugar with cinnamon in a small bowl; sprinkle evenly over the top of cheesecake.
4. 4 Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Allow to cool 10 minutes before cutting into squares and serving.

By SAINTWIC

Ingredients

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

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

• ✓ sugar
• corn husk
• corn masa dough
• baking soda
• water
• butter
• vegetable shortening
• pineapple

Instructions

1. 1 Place corn husks in a bowl, cover with boiling water, and soak for 30 to 60 minutes. Drain, place on a work surface, and cover with a clean, damp towel.
2. 2 While corn husks are soaking, combine masa dough, baking soda, and water in a bowl. Knead until dough has a smooth and even consistency, adding more water, 1 teaspoon at a time, as needed. Take care not to add too much water.
3. 3 Beat butter, vegetable shortening, and sugar together in a second bowl with an electric mixer until smooth and creamy. Slowly add masa dough and knead until mixture has a uniform consistency. Mix in chopped pineapple.
4. 4 Spread about 1 tablespoon masa mixture onto a corn husk. Fold the bottom of the husk over the filling, then fold sides of husk together, one over the other. Finally fold the top of the husk into the tamale, making a little package. Repeat with remaining husks.
5. 5 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil, then reduce heat to medium low. Add tamales with the open side up and cook covered until filling is heated through and separates from the husk, about 1 hour.

By gem

Ingredients

• ✓ sugar
• egg
• cream cheese
• sweetened condensed milk
• cream of coconut
• coconut milk
• evaporated milk
• rum
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cook sugar in a heavy-duty saucepan over medium-low heat, stirring with a wooden spoon, until melted and golden, about 10 minutes. Carefully pour hot caramel into a 9-inch round, 3-inch deep baking dish; swirl dish to cover bottom and sides. The caramel will harden as it cools.
3. 3 Combine eggs, cream cheese, and sweetened condensed milk in a blender; blend on high until well combined. Transfer egg mixture to a large bowl. Add cream of coconut, coconut milk, evaporated milk, rum, and vanilla extract to the blender; blend on high until well combined. Add cream of coconut mixture to egg mixture; whisk until well combined. Pour flan mixture into caramel-coated baking dish.
4. 4 Line a large roasting pan with a damp kitchen towel; place baking dish on the towel. Transfer roasting pan to the preheated oven. Add enough boiling water to roasting pan to come halfway up the sides of the baking dish.
5. 5 Bake in the preheated oven until flan is set and a knife inserted in center comes out clean, about 1 hour. Transfer baking dish to a wire rack to cool. Refrigerate flan until ready to serve.
6. 6 Run a knife around edges of the baking dish; invert flan onto a serving platter. Spoon any caramel remaining in the baking dish over flan.

By Milly Suazo-Martinez

Ingredients

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

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

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

• ✓ sugar
• sweetened condensed milk
• milk
• egg
• egg yolk
• orange juice
• orange peel
• vanilla extract
• cornstarch
• heavy cream

Instructions

1. 1 Place sugar into a heavy saucepan over medium-high heat. Cook, stirring constantly, until sugar melts and turns a golden amber color, about 10 minutes. Watch carefully once syrup begins to change color because it burns quickly. Carefully pour caramel syrup into a flan mold. Set aside to cool.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Place an oven rack in the middle position.
3. 3 Place sweetened condensed milk, whole milk, eggs, egg yolks, orange juice, orange zest, vanilla, and cornstarch into a blender; blend until smooth, about 1 minute. Pour in cream and pulse several times to incorporate. Pour mixture over cooled caramel syrup in the flan mold.
4. 4 Line a roasting pan with a damp kitchen towel. Place the filled flan mold carefully on the towel in the roasting pan, then place the roasting pan on the oven rack. Fill the roasting pan with enough boiling water to reach halfway up the sides of the flan mold.
5. 5 Bake in the preheated oven until the center of flan is set but still slightly jiggles when nudged, 45 minutes to 1 hour. Let cool, then refrigerate for at least 4 hours.
6. 6 To serve, run a sharp paring knife around the inside of the mold to release flan. Place a serving plate on the mold, then flip the mold over. Gently lift the mold to release flan and allow caramel syrup to cascade over custard. Remove the mold.

By Amy Shurts

Ingredients

• ✓ sugar
• brownie mix
• vegetable oil
• egg
• water
• heavy cream
• cinnamon
• red chile pepper
• coffee

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of a 9x13-inch baking pan.
2. 2 Stir brownie mix, oil, eggs, and water together in a bowl until well blended. Pour batter into the pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 22 to 25 minutes. Let brownies cool completely, at least 20 minutes.
4. 4 Beat cream in a bowl with an electric mixer until soft peaks form. Add sugar gradually, continuing to beat until fully incorporated. Beat in cinnamon and ground chile pepper.
5. 5 Cut brownies into an even number of circles using a cookie cutter. Poke small holes into brownies with a toothpick. Brush on coffee, making sure it seeps into the brownie. Spread cinnamon-chile whipped cream on top, cover with another brownie circle, and pipe or spread more whipped cream on top. Repeat with the remaining brownies and whipped cream.

By chefspecialty

Ingredients

• ✓ sugar
• cooking spray
• cinnamon
• flour tortilla
• butter
• milk
• cream cheese
• vanilla pudding mix
• whipped topping
• chocolate syrup
• maraschino cherry

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray 40 muffin cups with cooking spray.
2. 2 Combine sugar and cinnamon together in a small bowl.
3. 3 Brush both sides of flour tortilla pieces with melted butter; sprinkle each with cinnamon-sugar mixture. Gently fit each tortilla piece into a prepared muffin cup, shaping the tortilla to make a shell.
4. 4 Bake in the preheated oven until tortilla shells are golden brown, 8 to 10 minutes.
5. 5 Beat milk, cream cheese, and pudding mix in a bowl using an electric mixer until smooth; fold in whipped topping. Fill each tortilla shell with about 1 tablespoon cream cheese mixture. Drizzle with chocolate syrup and top each with a maraschino cherry.

By Rob Fragoman

Ingredients

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

• ✓ sugar
• butter
• egg
• vanilla extract
• all-purpose flour
• cocoa powder
• cinnamon
• kosher salt
• baking powder
• pequin chile pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 12x15-inch baking pan with parchment paper, leaving about 3 inches of paper overhanging 2 sides to use as handles.
2. 2 Place butter in a microwave-safe bowl and cook on medium until butter is half melted, about 1 minute. Transfer butter to a large bowl; add sugar and mash until well combined. Add eggs one at a time, mixing well after each addition. Stir in vanilla.
3. 3 Sift flour, cocoa powder, cinnamon, salt, baking powder, and pequin pepper into a medium bowl. Sprinkle in any salt caught in the sifter. Mix flour mixture into butter mixture, stirring to blend well. Pour batter into the prepared baking pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out with moist crumbs, 20 to 25 minutes. Let cool in the pan. Use parchment paper handles to remove brownies for slicing.

By caroliney_

Ingredients

• ✓ sugar
• cooking spray
• egg
• vanilla extract
• self-rising flour
• sweetened condensed milk
• evaporated milk
• milk
• vanilla extract
• egg white

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8x12-inch baking dish.
2. 2 Separate 5 eggs. Beat egg whites in a large bowl. Add 1 cup sugar slowly to egg whites, beating constantly. Add yolks one at a time, beating well after each addition. Stir in 1 teaspoon vanilla. Sift flour over egg mixture and stir until well combined. Pour batter into the prepared baking dish.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutess. Allow to cool completely.
4. 4 Blend together sweetened condensed milk, evaporated milk, milk, and 1 tablespoon vanilla. Pour over cooled cake.
5. 5 Beat 3 egg whites in a clean mixing bowl to soft peaks. Gradually add remaining 1 cup sugar and continue beating until stiff meringue forms. Stir in remaining 1 teaspoon vanilla.
6. 6 Spread meringue frosting over cake.

By Blanca

Ingredients

• ✓ sugar
• water
• brown sugar
• cinnamon stick
• vanilla extract
• clove
• butter
• bread
• monterey jack cheese
• walnut
• raisin
• apricot

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine water, piloncillo, cinnamon sticks, sugar, vanilla extract, and cloves in a pot. Bring to a boil. Reduce heat and cook until slightly thickened and reduced to a syrup, about 10 minutes. Remove cinnamon sticks.
3. 3 Lightly butter each slice of bread. Place slices in a large, flat baking pan.
4. 4 Bake in the preheated oven until toasted, 10 to 15 minutes. Let butter dry.
5. 5 Grease a 9x13-inch cake pan and add 1/2 of the toasted bread. Sprinkle 1/2 of the Monterey Jack cheese, walnuts, raisins, and apricots over the bread. Drizzle 1/2 of the syrup on top to fully coat the bread. Top with the remaining bread, cheese, walnuts, raisins, apricots, and syrup. Cover with aluminum foil.
6. 6 Bake in the preheated oven for 20 minutes. Remove foil and continue baking until lightly browned and heated through, about 15 minutes more. Serve warm.

By mpatricia25

Ingredients

• ✓ sugar
• ✓ sugar
• milk
• egg yolk
• masa harina
• vanilla extract
• corn husk
• almond
• butter
• butter
• masa harina
• baking powder
• milk
• rice flour

Instructions

1. 1 Combine 2 cups milk and 1 cup sugar in a saucepan and bring to a boil over high heat.
2. 2 Whisk egg yolks and 2 tablespoons masa harina together in a bowl until well combined. Add to milk, stirring constantly, until pastry cream thickens, about 7 minutes. Remove from heat and stir in vanilla extract. Cover with plastic wrap and set aside to cool for 1 hour.
3. 3 Place corn husks in a bowl, cover with boiling water, and soak for 30 to 60 minutes. Drain, place on a work surface, and cover with a clean, damp towel.
4. 4 Place almonds in a heat-proof bowl and cover with boiling water. Let stand for a few minutes until cool enough to handle. Slip the almonds out of their skins one by one, leaving the remaining almonds in the warm water. Drain almonds in a colander and finely chop.
5. 5 Beat 1 cup plus 2 tablespoons butter in a bowl with an electric mixer until creamy. Add 1 1/4 cups sugar and continue to beat until mixture is very fluffy. Add 2 cups masa harina and baking powder and continue mixing dough by hand. Add milk, 1/4 cup at a time, until dough has a soft and fluffy texture. Mix in rice flour and if necessary, add more milk. Keep kneading dough until it is smooth and moist. Add almonds and continue kneading until dough is smooth and elastic.
6. 6 Select 1 wide corn husk or 2 small ones. Spread about 2 tablespoons of dough onto the the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon of pastry cream down the center of the dough. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
7. 7 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 1 hour and 15 minutes. Let tamales rest for 15 minutes before serving.

By cocinaidentidad

Ingredients

• ✓ sugar
• all-purpose flour
• baking powder
• cinnamon
• salt
• butter
• 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

• ✓ sugar
• egg
• all-purpose flour
• milk
• baking powder
• vanilla extract
• sweetened condensed milk
• evaporated milk
• heavy cream
• whipped cream
• strawberry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x15-inch baking dish.
2. 2 Make the cake: Beat egg whites in a large mixing bowl with an electric mixer on high speed until stiff peaks form. Gradually beat in sugar until mixture is glossy. Beat in egg yolks, one at a time, beating well after each addition. Reduce the speed to medium and mix in flour, about 1 tablespoon at a time. Mix in milk, baking powder, and vanilla. Pour batter into the prepared baking dish.
3. 3 Bake in the preheated oven until lightly browned on top and a toothpick inserted in the center comes out clean, about 25 minutes. Remove from the oven and let cool for 15 minutes.
4. 4 Make the tres leches: Combine condensed milk, evaporated milk, and cream in a blender. Pulse several times until well blended.
5. 5 Pour tres leches over cake. Cover and refrigerate until cake is cold and all liquid has been absorbed at least 1 hour.
6. 6 Cut chilled cake into 12 squares. Top each serving with a dollop of whipped cream and a few sliced strawberries.

By Patty Valle Kafati

Ingredients

• ✓ sugar
• ✓ sugar
• all-purpose flour
• baking powder
• butter
• egg
• vanilla extract
• milk
• sweetened condensed milk
• evaporated milk
• heavy cream
• vanilla extract

Instructions

1. 1 Gather the ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
3. 3 Sift flour and baking powder together; set aside.
4. 4 Beat sugar and butter together in a large bowl with an electric mixer until lighter in color and fluffy. Add eggs and vanilla; beat well. Add flour mixture, about 1/2 cup at a time, mixing until well blended.
5. 5 Pour batter into the prepared pan.
6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Pierce cake all over with a fork; let cool to room temperature.
7. 7 Mix whole milk, condensed milk, and evaporated milk together in a bowl.
8. 8 Pour the whole milk, condensed milk, and evaporated milk mixture over the top of the cooled cake and allow to soak in.
9. 9 Whip cream, remaining 1 cup of sugar, and 1 teaspoon vanilla in a chilled glass or metal bowl with an electric mixer until thick.
10. 10 When milk mixture has soaked in, spread cream on top of the cake.
11. 11 Keep cake refrigerated until ready to serve. Sprinkle ground cinnamon over top of the cake before slicing. Enjoy!

By Stephanie

Ingredients

• ✓ sugar
• vegetable oil
• canola oil
• cinnamon
• corn tortilla
• mango
• apple
• strawberry
• mint
• lime juice
• orange marmalade
• ginger
• peach sorbet
• raspberry sherbet
• vanilla ice cream

Instructions

1. 1 In a 10-inch skillet, heat oil over medium-high heat to 370 degrees or until a tortilla strip dropped in sizzles vigorously. Mix sugar and cinnamon in a small bowl. Set aside. Using tongs, slide one tortilla into the oil. Fry, turning once, until it stops sizzling and turns golden brown, about 2 minutes. Remove and set on paper towels lining a large wire rack set over a shallow pan. Sprinkle liberally with cinnamon sugar. Repeat with one tortilla at a time, then the tortilla strips. (Can be stored in foil or a large tin overnight.)
2. 2 Up to 4 hours ahead, mix next 7 ingredients for salsa; refrigerate until ready to serve.
3. 3 Put 3 small scoops of sorbet or ice cream on each tortilla. Top with fruit, garnish with tortilla strips and serve immediately.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ sugar
• cooking spray
• flour
• egg
• all-purpose flour
• milk
• baking powder
• vanilla extract
• sweetened condensed milk
• evaporated milk
• heavy cream
• maraschino cherry

Instructions

1. 1 Make the cake: Preheat the oven to 350 degrees F (175 degrees C). Spray a 9-inch springform pan with floured cooking spray.
2. 2 Beat 3/4 cup sugar and egg yolks in a mixing bowl with an electric mixer until light in color and doubled in volume. Stir in flour, milk, baking powder, and vanilla.
3. 3 Beat egg whites in a glass or metal bowl until soft peaks form. Gradually add remaining 1/4 cup sugar, continuing to beat until medium peaks form. Fold 1/3 of the egg white mixture into the egg yolk mixture to lighten it. Fold in remaining egg whites, then pour batter into the prepared pan.
4. 4 Bake in the preheated oven until a cake tester inserted into the middle comes out clean, 45 to 50 minutes. Cool on a wire rack for 10 minutes. Loosen the edges with a knife, then remove the sides. Let cake cool completely on the wire rack, about 20 more minutes.
5. 5 Invert cake onto a deep serving plate and remove the pan bottom. Pierce the cake all over with a two-pronged meat fork or a cake tester.
6. 6 Make the filling and topping: Mix condensed milk, evaporated milk, and 1/4 cup whipping cream together in a bowl. Measure 1 cup milk mixture and refrigerate for another use. Slowly pour remaining milk mixture over the cake until absorbed.
7. 7 Pour remaining whipping cream into a chilled glass or metal bowl. Beat with an electric mixer until it thickens and reaches spreading consistency. Spread whipped cream over cake and garnish with cherries.
8. 8 If not serving immediately, refrigerate until ready to serve.

By Monica Jimenez

Ingredients

• ✓ sugar
• ✓ sugar
• water
• vegetable oil
• salt
• all-purpose flour
• grapeseed oil
• heavy cream
• dark chocolate
• chocolate-hazelnut spread
• butter
• 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

• ✓ sugar
• ✓ sugar
• vanilla wafer crumb
• coconut
• butter
• margarine
• pineapple juice
• gelatin
• cream cheese
• rum
• coconut extract
• vanilla extract
• non-dairy whipped topping
• pineapple
• cornstarch
• coconut

Instructions

1. 1 Combine vanilla wafer crumbs, 1 cup coconut, and melted butter in a medium bowl. Mix until evenly moistened; press into the bottom and up sides of a 9-inch springform pan. Chill.
2. 2 Pour pineapple juice into a small saucepan; sprinkle gelatin over juice and let stand until gelatin softened, 5 minutes. Cook and stir over medium heat until gelatin dissolved. Remove from heat; set aside.
3. 3 Beat cream cheese and 3/4 cup sugar with an electric mixer in a large bowl until smooth. Beat in gelatin mixture until well blended. Beat in rum and coconut extract until smooth and blended; gently fold in whipped topping. Spoon into the prepared crust. Chill until set, 6 hours or overnight.
4. 4 Combine undrained pineapple, 2 tablespoons sugar, and cornstarch in a small saucepan over medium heat; cook and stir until mixture boils and slightly thickens. Chill. Spoon pineapple mixture over top of cheesecake before serving. Garnish with remaining 1 teaspoon coconut.

By Dole

Ingredients

• ✓ sugar
• white cake mix
• water
• egg white
• oil
• cinnamon
• vanilla extract
• lemon extract
• butter
• confectioners' sugar
• honey
• cinnamon
• milk
• honey

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line 18 muffin cups with paper liners.
2. 2 Make cupcakes: Mix together cake mix, water, egg whites, oil, 1 tablespoon cinnamon, vanilla, and lemon extract in the bowl of a stand mixer; mix on low for 30 seconds. Increase speed to medium and mix batter for 2 minutes. Fill prepared muffin cups 2/3-full with batter.
3. 3 Combine white sugar and remaining 1 tablespoon cinnamon in a small bowl; sprinkle over batter.
4. 4 Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, about 15 minutes. Cool cupcakes to room temperature.
5. 5 Make frosting: Beat butter in a large bowl with an electric mixer until creamy and fluffy, 1 to 2 minutes. Add confectioners' sugar, 3 tablespoons honey, and cinnamon; beat until just combined. Mix milk, 1 tablespoon at a time, into creamed butter mixture until desired consistency is reached.
6. 6 Spoon frosting into a piping bag or a plastic bag with a snipped corner; pipe onto each cupcake. Drizzle 1 tablespoon honey over frosted cupcakes.

By MrsFisher0729

Ingredients

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

• ✓ sugar
• butter
• brown sugar
• egg
• instant coffee granules
• vanilla extract
• all-purpose flour
• cocoa powder
• cinnamon
• cayenne pepper
• salt
• 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

• ✓ sugar
• cajeta
• all-purpose flour
• cocoa powder
• baking soda
• baking powder
• butter
• egg
• coffee
• milk
• evaporated milk
• sweetened condensed milk
• egg
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch fluted tube pan (such as Bundt), then lightly dust with flour; tap to remove excess.
2. 2 Fill a shallow baking pan with enough water to come 1/3 up the sides of the tube pan. Place water bath in the oven to warm up while it is preheating.
3. 3 Pour cajeta caramel sauce into a microwave-safe bowl. Microwave until warm and pourable, about 1 minute. Pour into the prepared tube pan, completely covering the bottom.
4. 4 Whisk flour, cocoa powder, baking soda, and baking powder together in a bowl.
5. 5 Beat 10 ½ tablespoons butter in a bowl with an electric mixer until smooth. Add sugar; beat until light and fluffy. Beat in 1 egg and coffee. Add flour mixture, alternating with milk, mixing well after each addition. Pour batter over caramel in tube pan.
6. 6 Combine evaporated milk, sweetened condensed milk, 4 eggs, and vanilla extract in the bowl of a food processor; pulse until smooth. Pour over cake batter through a fine-mesh sieve.
7. 7 Bake in the water bath in the preheated oven until a toothpick inserted into center comes out clean, about 1 hour.
8. 8 Cool on a wire rack for about 1 hour. Carefully run a thin knife around the edges to loosen, tap pan firmly a few times then shake gently. Place a serving plate over the pan and invert to release cake onto the plate.

By gem

Ingredients

• ✓ sugar
• cooking spray
• flour
• white cake mix
• all-purpose flour
• egg
• milk
• canola oil
• vanilla extract
• baking powder
• evaporated milk
• sweetened condensed milk
• heavy cream
• coconut extract
• heavy cream
• vanilla pudding mix

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Coat two 9-inch round cake pans with cooking spray.
2. 2 Combine cake mix, flour, eggs, sugar, milk, canola oil, 1 teaspoon vanilla extract, and baking powder in a large bowl until thoroughly blended; pour into the prepared cake pans.
3. 3 Bake in the preheated oven until lightly browned and a toothpick inserted into centers comes out clean, 40 to 50 minutes. Cool cakes in pans about 10 minutes, then remove from pans. Place on wire racks to cool completely.
4. 4 Whisk evaporated milk, sweetened condensed milk, 6 tablespoons cream, remaining 1/2 teaspoon vanilla extract, and coconut extract in a bowl until smooth; refrigerate tres leches mixture.
5. 5 Beat 2 cups cream and pudding mix together in a separate bowl with an electric mixer until soft peaks form, 3 to 5 minutes; refrigerate mousse filling.
6. 6 Level cake by lightly cutting off a thin layer of each cake top using a long serrated knife. Place cakes, leveled-sides up, on pieces of waxed paper. Poke holes all over cakes with a skewer. Slowly pour tres leches mixture over cakes, about 1/2 cup at a time, waiting until mixture has soaked in before adding more. Wrap cake layers in plastic wrap; refrigerate until chilled, at least 4 hours.
7. 7 Unwrap one cake layer; place onto a serving platter, leveled-side up. Top cake with mousse filling. Gently place second cake layer over filling, leveled-side down. Refrigerate leftovers.

By Angela Welch

Ingredients

• ✓ sugar
• food coloring

Instructions

1. 1 Gather ingredients.
2. 2 Place sugar into a jar with a tight-fitting lid. Drip food coloring onto sugar, close the lid.
3. 3 Shake vigorously until blended and even in color, about 1 minute.

By Sue

Ingredients

• ✓ sugar
• ✓ sugar
• strawberry
• heavy cream

Instructions

1. 1 Place berries in blender. Whisk sugar into cream. With blender going, slowly add cream through opening in lid, stopping to stir the mixture 3 or 4 times so the ice cream is smooth, with small bits of berries.
2. 2 Transfer to shallow pan and freeze to a scoopable texture, about 2 hours. Garnish with fresh strawberries, if you like.

By USA WEEKEND columnist Pam Anderson