Type what you have

Ingredients

• ✓ cooking spray
• anise seed
• all-purpose flour
• baking powder
• sugar
• egg
• vanilla extract
• confectioners sugar

Instructions

1. 1 Spray 4 cookie sheets with cooking spray; sprinkle with anise seeds and set aside until needed.
2. 2 Mix flour and baking powder together in a large bowl until well blended. Place sugar, eggs, and vanilla in a separate large bowl; beat with an electric mixer until light and frothy, 5 to 8 minutes. Gradually stir flour mixture into egg mixture to form a thick dough.
3. 3 Working with handfuls of dough at a time, roll out onto a lightly floured surface until 1/4 inch thick. Lightly sift confectioners' sugar over dough. Place springerle molds onto dough; press down hard and evenly until the mold's design registers in dough. Remove the mold. Use a small knife to cut around each cookie, and place them 2 inches apart on the prepared cookie sheets. Repeat, until all dough has been used. Cover cookies with a lightweight cotton cloth, and allow to dry for 8 hours, or overnight. The designs will remain embossed in the cookies.
4. 4 When ready to bake, preheat the oven to 250 degrees F (120 degrees C).
5. 5 Bake cookies in preheated oven until tops are pale brown and cookies are set, 25 to 30 minutes. Transfer to a wire rack to cool completely. Store in an airtight container.

By Adrienne Belaire

Ingredients

• ✓ cooking spray
• pie crust mix
• butter
• water
• egg yolk
• white sugar
• heavy cream
• milk
• vanilla extract

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray 12 muffin cups with cooking spray.
2. 2 Place the pie crust mix into a bowl, and lightly rub the butter and water into the mix until the mixture holds together well enough to form a ball. Turn the dough out onto a floured surface, and knead several times to make the dough more elastic. Form into a ball again, and cut the ball in half; cut each half into half again (4 pieces); cut each quarter into thirds to make 12 total pieces. Roll the pieces into balls, and set aside.
3. 3 Beat together the egg yolks, sugar, cream, milk, and vanilla extract in a bowl until light and foamy, about 3 minutes; strain the filling through a fine mesh strainer into a clean bowl.
4. 4 Press a dough ball into the bottom and about 1 1/2 inches up the sides of a prepared muffin cup; repeat for remaining dough pieces. Spoon each crust about 80 percent full of the egg yolk mixture.
5. 5 Bake in the preheated oven until the crusts are golden brown, the filling is set, and the tarts are lightly browned, 15 to 20 minutes.

By vivienw

Ingredients

• ✓ cooking spray
• yellow cake mix
• vanilla pudding mix
• walnut
• irish whiskey
• milk
• vegetable oil
• egg
• butter
• brown sugar
• water

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease six mini loaf pans with cooking spray.
2. 2 Combine cake mix, pudding mix, and 1/2 cup walnuts in a large bowl.
3. 3 Whisk 1/2 cup Irish whiskey, milk, and oil together in a separate bowl. Whisk in eggs. Pour over cake mixture and stir until blended. Divide batter among the prepared loaf pans.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Let cool for 5 minutes.
5. 5 While the loaves are cooling, melt butter in a small saucepan over medium heat. Whisk in brown sugar. Add remaining 1/2 cup walnuts, 1 tablespoon of the remaining 1/2 cup whiskey, and water. Cook over medium heat, whisking constantly, until smooth, 3 to 5 minutes. Remove from heat and whisk in all remaining whiskey.
6. 6 Remove cakes from the pans and invert onto a wire rack set over a baking sheet. Use a toothpick to poke small holes across the tops. Pour whiskey topping over cakes and leave to soak in as they cool.

By Deepseer

Ingredients

• ✓ cooking spray
• apple
• lime
• all-purpose flour
• cinnamon
• ginger
• salt
• egg
• brown sugar
• white sugar
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 6½-inch springform pan with nonstick cooking spray and line with parchment paper. Spray parchment paper with nonstick cooking spray.
2. 2 Toss apples with lime juice and set aside. Mix flour, cinnamon, ginger, and salt in a bowl and set aside.
3. 3 Combine eggs with brown sugar, white sugar, and vanilla extract in a second bowl and beat with an electric mixer until creamy. Add dry ingredients and mix until just combined. Pour about 1/3 of the batter into the prepared pan. Add apples and top with remaining batter.
4. 4 Bake in the preheated oven until a toothpick inserted in center comes out clean, 50 to 60 minutes. Transfer to a wire rack and cool for 15 minutes.
5. 5 Run a knife around the springform pan, release springform, and flip apple Charlotte onto a plate. Immediately flip the cake onto a serving platter.

By Yoly

Ingredients

• ✓ cooking spray
• all-purpose flour
• white sugar
• confectioners sugar
• baking soda
• salt
• earl grey tea
• butter
• egg
• water
• vanilla extract

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly spray a baking sheet with cooking spray.
2. 2 Combine flour, white sugar, confectioners' sugar, baking soda, and salt in a large bowl. Cut open tea bags and mix tea leaves evenly into the flour mixture.
3. 3 Add butter, eggs, water, and vanilla extract to the flour mixture. Mix with an electric mixer or rubber spatula until dough comes together.
4. 4 Roll dough into balls and shape into 2-inch cookies on the prepared baking sheet.
5. 5 Bake in the preheated oven until edges are light brown, about 12 minutes. Cool cookies for 5 minutes before serving.

By Nomo-Witch

Ingredients

• ✓ cooking spray
• flour
• pecan
• yellow cake mix
• vanilla pudding mix
• egg
• irish cream liqueur
• vegetable oil
• water
• sugar
• butter
• water
• irish cream liqueur

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan with cooking spray. Sprinkle chopped nuts evenly over the bottom of the pan.
2. 2 Combine cake mix and pudding mix in a large bowl. Beat in eggs, Irish cream liqueur, oil, and water with an electric mixer on high speed for 5 minutes. Pour batter over nuts in the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, about 1 hour. Let cake cool in the pan for 10 minutes.
4. 4 While cake is cooling, make glaze: Combine sugar, butter, and water in a small saucepan. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in Irish cream.
5. 5 Invert cake onto a serving dish. Prick the top and sides of cake with a toothpick. Spoon glaze over the top and brush onto the sides. Allow cake to absorb glaze, then repeat until glaze is used up.

By Sue Haser

Ingredients

• ✓ cooking spray
• all-purpose flour
• baking powder
• cornstarch
• salt
• sugar
• butter
• egg
• vanilla extract
• milk
• strawberry preserves
• heavy cream
• powdered sugar
• vanilla extract
• strawberry

Instructions

1. 1 Gather all ingredients. Preheat the oven to 325 degrees F (160 degrees C). Grease two 8-inch round cake pans with baking spray; line bottoms with parchment paper. Lightly spray parchment paper with baking spray.
2. 2 Sift flour, cornstarch, and baking powder into a medium bowl; whisk in salt and set aside.
3. 3 Beat sugar and butter with an electric mixer on medium speed until light and fluffy, about 3 to 4 minutes, stopping to scrape down sides as needed. (The mixture should be noticeably lighter in color.)
4. 4 Beat in eggs, one at a time, on medium speed, allowing each egg to blend into butter mixture before adding the next, 1 to 2 minutes total. Beat in 2 teaspoons vanilla. With mixer on medium-low speed, add flour mixture in 3 batches, alternating with milk, beating until just combined after each addition.
5. 5 Evenly divide batter between prepared pans and spread into an even layer using a small offset spatula. Firmly tap pans on a kitchen towel-lined counter several times to help get rid of any large bubbles in the batter.
6. 6 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 18 to 22 minutes. Cool cakes in the pans for 10 minutes, then turn the cakes out onto a wire rack. Let stand, parchment side down, on wire racks until cooled completely, about 1 hour.
7. 7 Remove and discard parchment paper. Place 1 cake layer on a serving plate. Stir preserves in a small bowl until mostly smooth; spread in an even layer over cake.
8. 8 To make vanilla whipped cream: Whisk heavy whipping cream, powdered sugar, and 1 teaspoon vanilla extract by hand in a large bowl until stiff peaks form, about 2 minutes.
9. 9 Dollop over jam, then spread into an even layer.
10. 10 Top with remaining cake layer. Dust with powdered sugar and garnish with strawberries (if using).

By Caroline Victoria

Ingredients

• ✓ cooking spray
• irish stout beer
• butter
• cocoa powder
• egg
• sour cream
• all-purpose flour
• white sugar
• baking soda
• salt
• confectioners' sugar
• butter
• irish cream liqueur
• bittersweet chocolate
• heavy cream
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two 9-inch cake pans with parchment paper and lightly coat with cooking spray.
2. 2 To make the cake: Pour stout into a saucepan and add butter; bring to a simmer over medium-low heat. Remove the pan from heat, then whisk in cocoa powder until smooth. Set aside to cool.
3. 3 Beat eggs and sour cream in a medium bowl with an electric mixer until well combined. Stir in stout mixture until incorporated.
4. 4 Mix flour, sugar, baking soda, and salt together in a large bowl. Pour stout mixture into flour mixture and gently combine with a spatula; pour batter into the prepared pans.
5. 5 Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean, about 30 minutes. Let cakes cool in the pans for 5 minutes before inverting them onto wire racks to cool completely.
6. 6 To make the frosting: Mix confectioners' sugar, butter, and Irish cream liqueur together in a medium bowl until smooth and spreadable. Add more sugar or liqueur to reach desired consistency. Spread 1/2 of the frosting on top of each cooled cake layer.
7. 7 Place chopped chocolate into a heat-proof bowl. Bring cream to almost boiling in a small saucepan over medium-high heat; pour over chocolate. Add butter and stir until chocolate is melted and mixture is very smooth. Allow to cool until pourable but not thin or overly runny, 10 to 15 minutes.
8. 8 Stack a cake gently on the other, frosting sides facing up. Carefully drizzle chocolate mixture over the top, allowing decorative drips to run down the sides.

By jowolf2

Ingredients

• ✓ cooking spray
• dark rum
• pecan
• milk
• molasses
• baking soda
• cinnamon
• salt
• all-purpose flour
• egg
• brown sugar
• butter
• dark rum
• candied citron
• mango
• cherry
• currant
• cranberry

Instructions

1. 1 Gather all ingredients.
2. 2 Soak the fruit: Place cranberries, currants, cherries, mango, and citron into a medium bowl and stir to combine. Pour in rum and mix again. Cover tightly, and store at room temperature for at least 24 hours.
3. 3 When ready to make the fruitcake, preheat the oven to 325 degrees F (165 degrees C). Cut a 6-inch circle of parchment paper. Spray a 6x3-inch round pan with cooking spray. Place the parchment circle in the bottom of the pan, and spray it with cooking spray.
4. 4 Beat butter and brown sugar in a large bowl until light and creamy, about 3 minutes. Beat in egg until incorporated.
5. 5 Whisk flour, salt, cinnamon, and baking soda together in a large bowl; set aside. Stir molasses and milk together in a separate bowl until well combined. Add flour mixture to butter mixture in 3 batches, alternating with molasses and milk mixture, beating batter briefly after each addition.
6. 6 Stir in soaked fruit and pecans. Scrape batter into the prepared pan and smooth out the top.
7. 7 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes.
8. 8 While the fruitcake is baking, cut one piece parchment paper and one piece cheesecloth, each large enough to wrap around the cake.
9. 9 Remove fruitcake from the oven and cool in the pan for 10 minutes, then drizzle 2 tablespoons rum over top.
10. 10 Moisten the cheesecloth with 1 tablespoon rum. Place it on top of the parchment paper, and unmold fruitcake onto it. Brush the top and sides of fruitcake with remaining 3 tablespoons rum.
11. 11 Wrap the cheesecloth closely to the surface of the cake, then wrap with the parchment paper.
12. 12 Transfer the wrapped fruitcake to airtight container or tin. Seal the container and let age at room temperature for at least 10 weeks (if possible) before serving.
13. 13 Enjoy!

By Karen Uffelman

Ingredients

• ✓ cooking spray
• chocolate chip cookie dough

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Lightly spray a 12-cup muffin tin with cooking spray.
2. 2 Divide dough into sixteen 2-tablespoon portions. Place 12 portions into the prepared muffin tin and press into the bottom and about halfway up each cup. Reserve remaining 4 portions of dough.
3. 3 Bake in the preheated oven for 9 minutes. Remove from the oven and lightly press down in the center with the large end of a wooden spoon or a shot glass to form a cup shape. Return to oven and bake until golden brown, 6 to 8 minutes more. Remove from the oven and press the center down gently as before. Allow to cool completely in the pan, about 15 minutes, before removing with a small offset spatula or knife.
4. 4 Repeat process with remaining 4 cookie dough portions.

By Nicole McLaughlin

Ingredients

• ✓ cooking spray
• hard candy
• corn syrup

Instructions

1. 1 Line a jelly roll pan with waxed paper and spray with cooking spray.
2. 2 In a small, heavy saucepan over low heat, combine crushed candies and corn syrup; stir constantly.
3. 3 Spoon melted candy into the well of each plastic spoon. Place spoons on prepared pan with their handles on the edge of the pan to keep the spoons level. Cool at room temperature until candy hardens. Store in airtight containers.

By kathie

Ingredients

• ✓ cooking spray
• spice cake mix
• pumpkin

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Generously spray a 9x13-inch baking pan with cooking spray.
3. 3 Mix cake mix and pumpkin together in a large bowl until well combined; spread evenly in the prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.
5. 5 Cool and serve.

By Chickentarian

Ingredients

• ✓ cooking spray
• crescent roll
• chocolate-hazelnut spread
• strawberry

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with foil and spray with nonstick spray.
2. 2 Roll out and separate crescent dough on a clean work surface. Place chocolate-hazelnut spread in a small resealable bag, seal, and snip off 1 corner.
3. 3 Use a zig-zag motion to pipe the chocolate-hazelnut spread onto 4 crescent triangles, leaving a 1/4-inch edge of dough visible. Place equal amounts of sliced strawberries on top.
4. 4 Cut slits in the remaining 4 triangles to allow for venting. Place vented triangles on top of the strawberry-chocolate crescents and crimp along the edges.
5. 5 Bake in the preheated oven until puffed up and golden, about 14 minutes. Allow to cool for 5 minutes before serving.

By thedailygourmet

Ingredients

• ✓ cooking spray
• wonton wrapper
• chocolate-hazelnut spread

Instructions

1. 1 Preheat the air fryer to 325 degrees F (160 degrees C).
2. 2 Lay out wrappers on a clean surface. Place about 1 teaspoon Nutella in the middle of each wrapper. Use a pastry brush or your finger to wet the edges of each wonton wrapper and fold in half, lightly pressing the sides together. Moisten the tips of the wrapper and press together. Set completed wrappers onto a clean plate and generously spray with cooking spray. Spray the bottom of the air fryer basket and set wontons inside.
3. 3 Air fry until light brown, about 4 minutes. Allow to cool slightly before eating.

By Bren

Ingredients

• ✓ cooking spray
• pineapple
• angel food cake mix
• whipped topping

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray.
2. 2 Mix pineapple with juice and cake mix together in a large bowl until well combined; pour batter into the prepared pan.
3. 3 Bake in the preheated oven until golden brown, about 25 minutes. Let cake cool; serve with whipped topping.

By Donna

Ingredients

• ✓ cooking spray
• banana
• baking soda
• chocolate cake mix

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
2. 2 Mix bananas and baking soda together in a bowl. Add cake mix; stir to create a thick batter. Spread into the prepared baking pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

By Sandra B

Ingredients

• ✓ cooking spray
• lemon juice
• gelatin
• white sugar

Instructions

1. 1 Line bottom and sides of a large baking pan with aluminum foil; coat generously with cooking spray. Coat both sides of a spatula with cooking spray. Set aside.
2. 2 Pour ¾ cup lemon juice into a large bowl; sprinkle gelatin evenly on top. Do not stir. Set aside until gelatin forms, about 15 minutes.
3. 3 Meanwhile, combine 3 cups sugar and remaining ¾ cup lemon juice in a large saucepan over medium heat; attach a candy thermometer to the saucepan and stir until sugar has dissolved, 3 to 5 minutes. Increase heat until mixture reaches a low boil; boil until thermometer reads 240 degrees F (115 degrees C), 12 to 15 minutes. Remove from heat. (The liquid will bubble a lot; you may need to remove the saucepan from the heat to let the bubbles settle, so you can see if the sugar has melted.)
4. 4 Slowly pour sugar mixture into gelatin, while beating with an electric mixer on low. Gradually increase speed to medium-high; beat until batter ribbons that drip from beaters take 2 seconds to sink back into the bowl, 10 to 15 minutes. Pour marshmallow batter into the prepared pan, smoothing the surface with the prepared spatula to flatten. Set marshmallow aside, uncovered, until completely set, 3 hours to overnight.
5. 5 Cover a flat surface larger than marshmallow slab with remaining 1 ½ cups sugar; sprinkle some sugar on top of marshmallow and spread around. Carefully loosen marshmallow from the pan; invert onto sugar-covered surface.
6. 6 Cut marshmallows into desired shapes; dust all sides with sugar as you work.

By Mackenzie Schieck

Ingredients

• ✓ cooking spray
• butter
• sugar
• all-purpose flour
• semi-sweet chocolate chip
• peanut butter chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a 15x10-inch baking pan with aluminum foil; spray aluminum foil layer with cooking spray.
2. 2 Beat butter and sugar together with an electric mixer until light and fluffy; gradually beat in flour until combined. Fold 3/4 cup chocolate chips and 3/4 cup peanut butter chips into dough. Press dough into the prepared pan; sprinkle with remaining 1/4 cup chocolate chips and 1/4 cup peanut butter chips.
3. 3 Bake in the preheated oven until lightly browned, about 25 minutes. Cool in pan for 10 minutes.
4. 4 Remove brittle by lifting aluminum foil out of pan and transferring to a wire rack to cool completely. Cut into 24 bars.

By Gertrude

Ingredients

• ✓ cooking spray
• self-rising flour
• greek yogurt
• powdered sugar
• heavy cream

Instructions

1. 1 Preheat an air fryer to 350 degrees F (175 degrees C). Line basket with parchment paper and spray with nonstick cooking spray. Set aside.
2. 2 Combine flour and yogurt in a bowl. Flour your hands and knead dough until dough comes together into a ball. Divide dough into 4 pieces.
3. 3 Flour a work area and roll each piece into a long rope, 10 to 12 inches long. Pinch both ends of dough together. Place in the air fryer basket, making sure they do not touch and spray with nonstick cooking spray.
4. 4 Optional Glaze:
5. 5 Air-fry until donuts start to brown, 3 1/2 to 4 minutes. Flip donuts and air-fry until golden brown, an additional 3 to 4 minutes. Cool.
6. 6 Place powdered sugar and heavy whipping cream in a bowl and whisk to combine. Dip donuts in glaze and place on wire rack until set, 5 to 6 minutes.

By Yoly

Ingredients

• ✓ cooking spray
• crispy rice cereal
• caramel bit
• butter
• marshmallow

Instructions

1. 1 Coat a baking dish and a large bowl with cooking spray. Add cereal to the prepared mixing bowl; set next to stove.
2. 2 Heat caramel bits and butter in a large saucepan over low heat until melted and smooth, about 5 minutes; add marshmallows. Continue to cook mixture, stirring regularly, until marshmallows are melted and mixture is smooth, about 5 minutes. Immediately pour into center of the cereal; quickly stir until cereal completely coated.
3. 3 Spread cereal mixture into the prepared baking dish. Coat the back of a spoon with cooking spray; press cereal mixture into an even layer with back of the spoon. Let cereal mixture cool completely before cutting into squares.

By Dena Rose

Ingredients

• ✓ cooking spray
• cream cheese
• sugar
• egg
• vanilla extract
• sour cream
• vanilla extract
• strawberry jam

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line 36 mini muffin cups with paper liners. Coat lightly with cooking spray.
2. 2 Beat cream cheese using an electric mixer in a mixing bowl until soft and creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time. Mix in 1 1/2 teaspoons vanilla extract. Spoon batter into tins, filling each cup 2/3 full.
3. 3 Bake in the preheated oven until set, about 30 minutes.
4. 4 Combine sour cream and 1/2 teaspoon vanilla extract in a bowl; stir well. Spoon 1/4 teaspoon of mixture onto each cupcake. Top each with a small dollop of jam. Refrigerate until ready to serve.

By Kay5103

Ingredients

• ✓ cooking spray
• white chocolate chip
• peanut butter
• semi-sweet chocolate chip
• vanilla extract

Instructions

1. 1 Spray a baking sheet with cooking spray, then line it with parchment paper.
2. 2 Mix white chocolate chips and peanut butter together in a microwave-safe bowl; heat in microwave until half-melted, 30 seconds to 1 minutes. Stir.
3. 3 Place semi-sweet chocolate chips in a separate microwave-safe bowl; heat in microwave until half-melted, 15 to 30 seconds. Stir in vanilla.
4. 4 Spread peanut butter mixture onto the prepared baking sheet. Evenly distribute melted semi-sweet chocolate over peanut butter mixture. Using the tip of a sharp knife, drag through both layers to make a marble-pattern.
5. 5 Refrigerate until set, 30 minutes to 2 hours. Cut into 36 pieces. Store in an airtight container.

By supson7

Ingredients

• ✓ cooking spray
• pecan
• caramel
• semisweet chocolate chip
• shortening

Instructions

1. 1 Gather ingredients. Preheat the oven to 300 degrees F (150 degrees C). Line a cookie sheet with aluminum foil and spray with nonstick spray.
2. 2 Arrange 3 pecan halves in a "Y" shape on the prepared cookie sheet. Place 1 caramel candy in the center of the "Y". Repeat with remaining pecans and caramels.
3. 3 Bake in the preheated oven just until caramel is melted, about 8 to 10 minutes.
4. 4 Meanwhile, heat chocolate chips and shortening in a saucepan over low heat until chocolate is melted.
5. 5 Spoon chocolate over candies and refrigerate until set, about 30 minutes.

By MARBALET

Ingredients

• ✓ cooking spray
• cherry pie filling
• water
• brownie mix
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly coat the sides of a 9x13-inch baking pan with cooking spray.
2. 2 Pour cherry filling into the prepared baking pan. Pour water evenly over pie filling. Sprinkle brownie mix evenly in one layer on the top; do not stir it in. Grate frozen butter evenly over the brownie mix.
3. 3 Bake in the preheated oven until bubbly all over, about 35 minutes. Let stand 10 minutes before serving.

By Nicole McLaughlin

Ingredients

• ✓ cooking spray
• sugar
• corn syrup
• nut
• butter
• vanilla extract
• baking soda
• sea salt

Instructions

1. 1 Butter a 10x15-inch baking sheet or line with parchment paper.
2. 2 Spray a heatproof spoon with cooking spray. Stir sugar and corn syrup together in a 2-quart microwave-safe bowl using the greased spoon. Microwave on high until very bubbly, 2 1/2 to 4 minutes.
3. 3 Quickly stir in nuts and butter. Continue microwaving until bubbles begin to take on a light caramel color, another 2 1/2 to 4 minutes. Watch carefully to make sure the nuts don't burn. Add vanilla extract and baking soda, stirring quickly until bubbly and combined.
4. 4 Immediately pour mixture onto the prepared sheet pan in a thin layer. Sprinkle with sea salt. Allow to cool and set before breaking into pieces, 30 to 40 minutes.

By Bibi

Ingredients

• ✓ cooking spray
• butter
• vanilla extract
• miniature marshmallow
• rice cereal

Instructions

1. 1 Grease a 9x13-inch baking dish with cooking spray. Set aside.
2. 2 Melt butter in a large saucepan over low heat. Stir in vanilla. Add marshmallows; cook and stir until marshmallows are melted. Add cereal; stir to coat, then quickly transfer mixture to the prepared dish. Use a sheet of waxed paper to press mixture evenly into the dish.
3. 3 Let set for 2 to 3 hours before cutting into 24 squares.

By SHECOOKS2

Ingredients

• ✓ cooking spray
• almond extract
• cherry pie filling
• yellow cake mix
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. 2 Stir 1/2 teaspoon almond extract into each can of pie filling.
3. 3 Pour both cans of pie filling into the prepared baking dish. Sprinkle cake mix evenly over pie filling. Grate cold butter over top, distributing it as evenly as possible.
4. 4 Bake in the preheated oven until topping is golden brown, 50 to 60 minutes.

By TENNESSEEPAM

Ingredients

• ✓ cooking spray
• vanilla baking chip
• sweetened condensed milk
• candy cane
• peppermint extract
• food coloring

Instructions

1. 1 Line an 8-inch square baking pan with aluminum foil; spray with nonstick spray and set aside.
2. 2 Combine vanilla chips and sweetened condensed milk in a saucepan over medium heat. Stir frequently until chips are almost melted; remove from heat and continue to stir until smooth. Stir in candy canes, peppermint extract, and food coloring.
3. 3 Spread evenly in the bottom of the prepared pan. Chill for 2 hours, then cut into squares.

By Tina McKellar Musial

Ingredients

• ✓ cooking spray
• concord grape jelly
• yellow cake mix
• peanut butter
• whipped cream
• egg substitute

Instructions

1. 1 Spray the insides of 4 microwave-safe mugs with cooking spray.
2. 2 Spoon 1 teaspoon grape jelly into the bottom of each mug.
3. 3 Whisk cake mix and peanut butter together in a bowl; add whipped cream and egg substitute and whisk until batter is smooth. Divide batter evenly between the mugs.
4. 4 Place 1 mug in the microwave and cook on high until cake is set, about 1 minute, 15 seconds. Repeat with remaining mugs. Invert each mug onto a plate to release cakes.

By emignance

Ingredients

• ✓ cooking spray
• aluminum foil
• crescent roll
• egg white
• butter

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Position an oven rack in the bottom of the oven. Turn a 12-cup muffin tin upside down. Wrap the long side of each piece of foil around the bottom rim of one upside-down muffin cup and shape into a 6-inch tall cone to use as a mold. Repeat on alternating cups to make 6 molds; lightly spray foil cones and muffin tin with cooking spray.
2. 2 Unroll crescent dough sheets on a lightly floured surface and gently press perforations together to form two 13x8-inch rectangles. Cut each rectangle into six 1 1/4x13-inch strips. Working with one foil cone at a time, wrap 2 dough strips up and around foil cone, beginning at and base, and slightly overlapping. Pinching to seal the second dough strip to the first, and pinching seams and tip to seal. Repeat with remaining dough strips and foil cones. Brush cones with beaten egg white.
3. 3 Bake in the preheated oven on the bottom rack until golden brown, 12 to 14 minutes. Carefully remove from oven, remove cones (with foil still attached) from muffin tin, and place cones upside-down on a wire rack. Let cool for 5 minutes.
4. 4 Brush with melted butter, and sprinkle with topping of choice, if desired. Let cool completely on wire rack, about 15 minutes. Remove foil from ice cream cones by pinching foil together, gently twisting and pulling. Fill as desired.

By thymeforpineapple