Sweet Endings

Mini Red Velvet Bundt Cakes with Cream Cheese Frosting

MAKES 6 MINI BUNDT OR 12 CUPCAKES

and separated 1¹/³ ¼ cup cornstarch ½ teaspoon baking soda 4 teaspoons unsweetened cocoa powder at room temperature 1 cup sugar temperature Cream Cheese Frosting

Preheat oven to 350°. With a handheld or stand mixer with a whisk attachment, beat egg whites on high until soft peaks form, about 2 to 3 minutes. Set aside. cornstarch, baking soda, unsweetened cocoa powder, and salt with a whisk to make sure thoroughly combined. Set mixture aside. In the mixer, using the paddle attachment, beat the butter on high until smooth and creamy. Add sugar, beating until combined, and oil; beat for 2 minutes, scraping down the sides as needed. Add the egg yolks and vanilla. In a small bowl, combine vinegar and food coloring; add to the mixer, adjusting color as needed. With the mixer on low, add the dry ingredients, alternating with the buttermilk, ending with the dry ingredients. Fold in whipped egg whites, and pour into greased pan about two-thirds of the way full. Bake about 18 to 21 minutes or until a toothpick comes out clean. Drizzle with Cream Cheese Frosting, and decorate with sprinkles.

Cream Cheese Frosting

4 ounces cream cheese, softened 1 cup sifted powdered sugar

Combine cream cheese, vanilla, and sugar in a mixer. Beat on low speed 1 minute; increase to medium-high until thoroughly combined and smooth. Gradually add milk until frosting is at drizzling consistency.

Dark Chocolate Pistachio-Almond Bark

SERVES 8

Line an 8-inch pan with parchment paper, leaving a small overhang. Break chocolate bars into several pieces, and place in a small bowl. Fill a saucepan with water (about 2 inches); heat on medium-high heat. Place bowl with chocolate inside saucepan, and stir until melted. A double boiler will also work for this. Pour chocolate onto parchment-lined pan, and smooth with a spatula into an even layer. Sprinkle with pistachios and almonds; then sprinkle with salt. Chill in refrigerator until completely set, about 30 minutes to 1 hour. Peel off parchment, and break into pieces.

Gingerbread Granola

MAKES 8 CUPS

1 teaspoon ground cinnamon 1 teaspoon ground ginger ¹/³ ¹/³ ¹/³ cup chopped dried cranberries ¹/³ cup chopped candied ginger

Preheat oven to 350°. Line a 12-inch by 17-inch (half baking sheet) with parchment paper. In a large mixing bowl, combine oats, nuts, salt, cinnamon, and ground ginger. Stir to combine. Stir in oil, maple syrup, molasses, and vanilla. Turn the granola out onto your prepared pan, and use a large spoon to spread it in an even layer. Bake for 10 minutes; remove from evenly. top. It will continue to crisp as it cools. Top the granola with the chopped cranberries and candied ginger. Let the granola cool before breaking it into pieces. Store the granola in an airtight container. It should stay fresh for 1 to 2 weeks.