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Ingredients

• ✓ nonstick baking spray
• butter
• white sugar
• flour
• cinnamon
• apple
• water
• biscuit dough
• butter
• all-purpose flour
• water
• sugar
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a square baking pan with nonstick spray.
2. 2 Pour melted butter into a bowl; add sugar, flour, and cinnamon for dumplings and whisk until fully combined with the butter. Toss apples in mixture to coat; add 2 tablespoons warm water and mix to combine.
3. 3 Gently stretch out the biscuits one at a time until they're large enough to fit 1 tablespoon apple mixture. Be careful not to stretch them too thin, you don't want the dough to break.
4. 4 Add 1 heaping tablespoon apple mixture to the center of each stretched-out biscuit. Gently tuck the dough around the mixture to seal each dumpling into a ball shape.
5. 5 Line up the dumplings with the seal facing down. Use a sharp knife to slice a tiny slit into the top of each dumpling to allow them to vent while cooking.
6. 6 Bake in the preheated oven until nearly golden brown, 15 to 25 minutes.
7. 7 While dumplings are baking, melt butter for sauce in a medium saucepan over medium-low. Slowly sprinkle flour into the butter, whisking the entire time. Add water and stir to combine. Remove from heat. Whisk in sugar and vanilla extract.
8. 8 Remove dumplings from the oven and pour sauce on top. Continue to bake until the edges of the corner dumplings start to brown and pull away from the sides of the pan, 5 to 6 minutes more.

By Jessica Furniss

Ingredients

• ✓ nonstick baking spray
• all-purpose flour
• baking powder
• salt
• white sugar
• vegetable oil
• orange juice
• egg
• vanilla extract
• orange
• strawberry
• powdered sugar
• lemon
• orange juice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 10-inch fluted tube pan (such as Bundt®) with baking spray.
2. 2 Combine flour, baking powder, and salt in a bowl.
3. 3 Beat sugar, vegetable oil, orange juice, eggs, and vanilla in a large bowl with an electric mixer. Beat in dry ingredients until thoroughly combined. Fold in strawberries and orange zest. Pour batter into the prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour 20 minutes.
5. 5 Remove from the oven and let cool until cake easily removes from the pan, 15 to 30 minutes. Remove from the pan to a cooling rack and cool to room temperature, about 30 minutes more.
6. 6 Mix together powdered sugar, lemon juice, and orange juice for glaze. Spoon glaze over the cooled cake.

By Bringhomethebakin'

Ingredients

• ✓ nonstick baking spray
• butter
• brown sugar
• white sugar
• vanilla extract
• all-purpose flour
• salt
• walnut
• pear
• lemon juice
• brown sugar
• cornstarch
• cinnamon
• ginger
• cardamom
• salt
• white sugar
• water
• heavy cream
• butter
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 9x13-inch baking pan with baking spray. Line the pan with parchment paper so that there is a 2 inch overhang on the two long sides of the pan. (This makes it easier to lift the pie bars out of the pan after baking.)
2. 2 Beat the butter, brown and white sugars, and vanilla extract for crust in a large bowl with an electric mixer until combined and fluffy, 4 to 5 minutes. Scrape down the sides and bottom of the bowl. Add the flour and salt; mix at low speed until combined. Refrigerate dough for 10 minutes.
3. 3 With lightly moistened hands, press about 2/3 of the crust mixture evenly along the bottom of prepared pan; refrigerate pan for 5 to 7 minutes. Place the remaining 1/3 of the crust mixture in the fridge until needed.
4. 4 Bake crust in the preheated oven until golden brown, 20 to 25 minutes. Place on a wire rack to cool. Leave the oven on.
5. 5 To prepare the filling, toss the pear slices and lemon juice together in a large bowl. Add the brown sugar, cornstarch, cinnamon, ginger, cardamom, and salt; toss well to coat. Spread the pears evenly over the crust.
6. 6 Tear the reserved crust mixture into small pieces. Using your hands, combine the walnuts with the dough and scatter the mixture evenly over the pears.
7. 7 Bake in the preheated oven 1 hour, rotating pan halfway through, until the pears are fork-tender and the topping is golden brown. Cool completely in the pan, 1 to 2 hours.
8. 8 To prepare the caramel sauce, combine the sugar and water in a medium, heavy saucepan over medium-low heat; cook, stirring often, until the sugar dissolves.
9. 9 Increase the heat to medium-high; bring to a boil-without stirring, but instead, regularly swirling the pan and occasionally brushing down the sides of the pan with a wet pastry brush. Cook, swirling and brushing regularly, until the syrup turns a deep amber color, 12 to 17 minutes.
10. 10 Gently pour in the heavy cream (the caramel will foam and bubbly up vigorously). Add in the butter pieces and stir gently until smooth. Remove the caramel from heat and stir in the salt.
11. 11 When ready to serve, use the parchment overhang to lift the slab from the pan and slice into bars. Drizzle with the caramel sauce.

By Darcy Lenz

Ingredients

• ✓ nonstick baking spray
• all-purpose flour
• flour
• gelatin mix
• baking powder
• salt
• baking soda
• butter
• white sugar
• egg
• buttermilk
• vanilla extract
• red gel food coloring
• semisweet chocolate chip
• butter
• salt
• vanilla extract
• powdered sugar
• heavy cream
• red food coloring gel
• green food coloring gel
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat three 8-inch round cake pans with baking spray; set aside.
2. 2 To make the cake: Whisk together 2 ½ cups flour, watermelon gelatin, baking powder, salt, and baking soda in a medium bowl.
3. 3 Beat butter at medium speed with a stand mixer, fitted with the paddle attachment, until creamy, about 3 minutes. Gradually add sugar, beating until light and fluffy, 3 to 4 minutes. Add eggs, 1 at a time, beating just until blended and stopping to scrape down sides of bowl after each addition.
4. 4 Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating at low speed until just blended after each addition.
5. 5 Beat in vanilla and red food coloring gel until blended. Toss chocolate chips with remaining 1 tablespoon flour in a small bowl. Gently fold into batter.
6. 6 Divide batter evenly among prepared cake pans.
7. 7 Bake in the preheated oven until a wooden pick inserted in the center comes out clean, 28 to 32 minutes.
8. 8 Cool in pans on a wire rack for 10 minutes. Remove cakes from pans and cool completely on wire rack about 1 hour.
9. 9 To make the frosting: Beat butter and salt with a stand mixer fitted with a paddle attachment on medium speed until creamy, about 3 minutes; beat in vanilla.
10. 10 Gradually add powdered sugar alternately with 6 tablespoons cream, beating on low speed, until completely incorporated and smooth, about 2 minutes. Increase mixer speed to medium-high and beat until mixture is smooth and fluffy, about 2 to 3 minutes.
11. 11 Remove 1/3 cup of the frosting to a small bowl. Remove 2 cups of the frosting to a medium bowl; stir in enough red food coloring until desired shade of red. Tint remaining frosting with green food coloring gel until desired shade of green.
12. 12 To assemble the cake: Place 1 cake layer on a serving platter or cake stand. Spread top with 2/3 cup red frosting. Top with a second cake layer; spread top with 2/3 cup red frosting. Top with remaining cake layer; spread top with remaining red frosting, leaving a 1/2-inch border around edge.
13. 13 Frost sides of cake with green frosting. Place reserved 1/3 cup plain frosting into a piping bag or zip-lock bag with a 1/4-inch hole cut in the corner.
14. 14 Pipe plain frosting around top edge of cake, filling in the 1/4-inch border.
15. 15 Sprinkle top with miniature chocolate chips to resemble watermelon seeds.

By Pam Lolley

Ingredients

• ✓ nonstick baking spray
• all-purpose flour
• white sugar
• cocoa powder
• baking powder
• baking soda
• salt
• espresso powder
• milk
• vegetable oil
• egg
• vanilla extract
• water
• bittersweet chocolate
• heavy cream
• shortening
• butter
• confectioners' sugar
• chocolate-hazelnut spread
• vanilla extract
• kosher salt
• heavy cream
• bittersweet chocolate
• heavy cream
• shortening

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line the bottoms of three 8-inch cake pans with parchment paper and spray with baking spray.
2. 2 Combine flour, sugar, cocoa, baking powder, baking soda, salt, and espresso powder in a large bowl and whisk until well combined. Add milk, vegetable oil, eggs, and 2 teaspoons vanilla extract to flour mixture and mix together using an electric mixer on medium speed until well combined. Reduce speed and carefully pour boiling water into cake batter. Beat on high speed for about 1 minute to add air to the batter. Distribute cake batter evenly between the prepared cake pans.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Remove from the oven and cool on a wire rack for 10 minutes. Run a table knife around the edges to loosen. Invert cakes carefully onto serving plates or cooling racks. Let cool completely. Trim tops of cakes to level, if necessary.
4. 4 Place 8 ounces chopped chocolate in the heatproof bowl of a stand mixer and set aside. Whisk together 3/4 cup cream and 1 tablespoon shortening in a small saucepan and bring to a boil over medium heat. Remove from heat and pour boiling mixture over chocolate and whisk until melted and smooth. Cool to room temperature. Beat using an electric mixer on high speed until chocolate mixture is lighter in color and fluffy in texture, about 1 minute. Immediately proceed to assemble the cake before the the whipped chocolate fudge filling hardens, which makes it difficult to spread.
5. 5 To assemble the cake, place 1 cooled cake layer with the trimmed side up on a cake pan or serving plate. Spread 1/2 the whipped chocolate fudge filling evenly on top. Add the next layer and spread remaining chocolate fudge filling on top. Top with third layer, trimmed side down.
6. 6 To prepare the buttercream frosting, use a stand mixer affixed with the paddle attachment. Beat together butter and confectioners' sugar on low speed until well blended. Add chocolate-hazelnut spread and increase the speed to medium. Beat for 2 minutes. Add 1 teaspoon vanilla extract and kosher salt and whip for an additional 30 seconds. Add 2 tablespoons heavy whipping cream and beat until the frosting lightens slightly in color and texture, about 1 more minute.
7. 7 Frost entire cake with buttercream frosting and chill for at least 1 hour.
8. 8 For the chocolate drippys, place 4 ounces chopped chocolate in the heatproof bowl of a stand mixer and set aside. Whisk together 1/4 cup cream and 1/2 tablespoon shortening in a small saucepan and bring to a boil over medium heat. Pour boiling cream mixture over chocolate and whisk until melted and smooth. Let cool slightly, then pour mixture into a clean squeeze bottle. Let set until it has the consistency of thin ranch dressing. Squeeze on top of the frosted cake and allow to drip down the sides. Chill until chocolate is set. Decorate the top of the cake with assorted confections of your choice and serve at room temperature.

By Mama Fresh