2015 CALENDAR THE SWEETEST YEAR EVER FROM FOODNETWORK.COM
GO-TO CHOCOLATE CHIP COOKIES
Here’s the new standard, the chocolate chip cookie you’ll bake all year long. More brown sugar than white and a pinch of cinnamon give them the richer, rounder, perfected flavor we pushed for as we tested batch after batch.
Photo by Tara Donne From Food Network Kitchen
2015
JANUARY S 28
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Cream Puff Day
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Martin Luther King Jr. Day
Buttercrunch Day
Chocolate Cake Day
Strawberry Ice Cream Day
QUICK & EASY TIRAMISU
Coffee with dessert is a natural. In this quick version of an Italian classic, creamy mascarpone and ladyfinger cookies soaked in coffee become a luscious end to a winter’s meal.
Photo by Matt Armendariz From Food Network Kitchen
2015
FEBRUARY S
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Presidents Day
Banana Cream Pie Day
Carrot Cake Day
Cream Cheese Brownie Day
Pound Cake Day
Chocolate Fondue Day
Valentine’s Day
Sticky Bun Day
POPCORN SANDWICH COOKIES WITH SALTED CARAMEL
Dinner, a movie and dessert: These take-it-to-go treats are inspired by (and include) buttered popcorn, with a thick layer of simple salted caramel tucked in the middle.
Photo by Tara Donne From Food Network Kitchen
2015
MARCH S
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Daylight savings time starts
Banana Cream Pie Day
St. Patrick’s Day
Pound Cake Day
Black Forest Cake Day
First Day of Passover
JAM-FILLED ALMOND MACARONS
Spring forward with these pretty-as-a-picture French sandwich cookies. They are an intrepid baker’s dream, tinted to any hue and filled with jam or lemon curd — délicieux!
Photo by Tara Donne From Food Network Kitchen
2015
APRIL S 29
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Easter Sunday
Peach Cobbler Day
Pineapple Upside-Down Cake Day
Coffee Cake Day
Oatmeal Cookie Day
STRAWBERRY–LIME STUFFED CUPCAKES
Fresh and fruity: Lime frosting with a minty garnish hints at the brightness beneath. A whole fresh strawberry at the center will surely deliver delight.
Photo by Matt Armendariz From Food Network Kitchen
2015
MAY S 26
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Mother’s Day
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Memorial Day
Apple Pie Day
Coconut Cream Pie Day
Chocolate Chip Day
Taffy Day
LEMON SQUARES
Bar none: Pucker up for these seriously citrusy layered lemon bars, which are sure to brighten up even the sunniest day.
Photo by Tara Donne From Food Network Kitchen
2015
JUNE S
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Father’s Day
Gummy Worm Day
Strawberry Rhubarb Pie Day
Ramadan begins
Peanut Butter Cookie Day
Doughnut Day
Independence Day
NO‑BAKE PEANUT BUTTER–CHOCOLATE BARS
One of these chocolate and peanut butter bars is packed with enough flavor and richness to satisfy any backyard-barbecue guest’s sweet tooth. Bonus: They are not as indulgent as you’d think, so a second might be worth it!
Photo by Stephen Johnson From Food Network Kitchen
2015
JULY S 28
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National Pecan Pie Day
Sugar Cookie Day
Cheesecake Day
Hot Fudge Sundae Day
OLD-FASHIONED SUGAR COOKIES WITH ROYAL ICING
Get ready for the back-to-school bake sale with every kid’s favorite fun cookie: the sugar cookie, all dressed up and ready to go.
Photo by Tara Donne From Food Network Kitchen
2015
AUGUST S 26
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Ice Cream Sandwich Day
S’mores Day
Waffle Day
Raspberry Tart Day
GO-TO CUPCAKES, THREE WAYS
Learn one basic cupcake recipe to take you all through fall. The vanilla batter can be used for three different stuffed cupcakes: cookies and cream, cookie dough, and banana, each as crowd-pleasing as the next.
Photo by Matt Armendariz From Food Network Kitchen
2015
SEPTEMBER S 30
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Labor Day
Rosh Hashana
Yom Kippur
Apple Dumpling Day
Chocolate Milkshake Day
Butterscotch Pudding Day
MIXED APPLE COBBLER
Cobbler’s tools: Flaky biscuit topping keeps this cobbler from being too sweet, making it a hit at any meal of the day. Cinnamon and nutmeg infuse the apples with in-season warmth.
Photo by Matt Armendariz From Food Network Kitchen
2015
OCTOBER S
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Chocolate Cupcake Day
Columbus Day
Boston Cream Pie Day
Angel Food Cake Day
Halloween
APPLE–PUMPKIN–PECAN PIE
Why pick one Thanksgiving dessert or make three when you can have an all‑in‑one pie, complete with the three top holiday flavors: apple, pumpkin and pecan? It’s the perfect grand finale to your feast.
Photo by Matt Armendariz From Food Network Kitchen
2015
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Daylight savings time ends
Lemon Cream Pie Day
Vanilla Cupcake Day
Veterans Day
Thanksgiving Day
Peanut Butter Fudge Day
Cookie Day
CAKE-MIX MINT CHOCOLATE SANDWICH COOKIES
These chewy, fudgy sandwiches boast a seasonal secret: The shortcut batter is prepped with devil’s food cake mix. They’re dressed for the holidays with peppermint flavor and a snowy marshmallow filling.
Photo by Matt Armendariz From Food Network Kitchen
2015
DECEMBER S 29
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First Day of Hanukkah
Brownie Day
Get On the Scales Day
Chocolate‑Covered‑ Anything Day
Christmas Eve
New Year’s Eve
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New Year’s Day
Kwanzaa begins
HEALTHY CHOCOLATE CHIP COOKIES
Guilt, be gone: These tasty, tender treats, made with some whole-wheat pastry flour along with all-purpose flour, pack all the deliciousness of chocolate chip cookies with nourishment to start off the year just right.
Photo by Tara Donne From Food Network Kitchen
2016
JANUARY S 27
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Bittersweet Chocolate Day
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Martin Luther King Jr. Day
National Whipped Cream Day
National Pie Day
JANUARY
GO-TO CHOCOLATE CHIP COOKIES From Food Network Kitchen Makes: 3 dozen cookies Active Time: 20 minutes Total Time: 1 hour
INGREDIENTS
DIRECTIONS
2 ¼ cups all-purpose flour ¾ teaspoon baking soda ½ teaspoon fine salt 1⁄8 teaspoon ground cinnamon 1 stick (4 ounces) unsalted butter, at room temperature 1 cup light brown sugar ½ cup granulated sugar 2 teaspoons pure vanilla extract 2 large eggs 12 ounces semisweet chocolate chips
Preheat the oven to 375° F. Line a baking sheet with parchment paper.
FEBRUARY
QUICK & EASY TIRAMISU From Food Network Kitchen
Whisk the flour, baking soda, salt and cinnamon together in a medium bowl and set aside. Beat the butter, brown sugar and granulated sugar with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes. Add the vanilla and eggs and beat until light in color, 2 to 3 minutes. Add the flour mixture and mix on low speed until well incorporated. Fold in the chocolate chips by hand using a rubber spatula.
Using a small scoop or tablespoon, drop level tablespoonfuls of dough onto the prepared baking sheet, about 2 inches apart. Store the dough in the refrigerator between batches. Bake in three separate batches until golden around the edges, the center is soft set and the tops get nice and crackly, 12 to 15 minutes. Cool the cookies on the baking sheet for 5 minutes, and then remove to a rack to cool completely. © 2014 Television Food Network, G.P. All Rights Reserved.
Makes: 10 to 12 servings Active Time: 20 minutes Total Time: 1 hour 20 minutes (includes chilling time)
INGREDIENTS
DIRECTIONS
1 cup strong coffee, cooled 1 cup coffee liqueur 1 ½ cups confectioners’ sugar 3 tablespoons espresso powder 2 pounds mascarpone cheese 2 cups heavy cream 32 ladyfingers, preferably crisp 2 to 4 teaspoons ground chocolate or sweetened cocoa
Whisk the strong coffee, coffee liqueur, ½ cup of the confectioners’ sugar and the espresso powder in a glass measuring cup until smooth. Gently beat 4 tablespoons of the espresso mixture and the remaining cup confectioners’ sugar into the mascarpone with a hand-held mixer until smooth. Take care not to overbeat it or the mascarpone will be grainy. Using the same beaters (no need to clean them), beat the heavy cream to soft peaks, and then fold it into the mascarpone mixture.
To assemble the tiramisu: Dip each ladyfinger into the remaining espresso mixture until well soaked but not too soggy, about 30 seconds. Layer half of the ladyfingers in the bottom of a 3-quart oval baking dish. Spoon half of the mascarpone mixture over the ladyfingers. Repeat with the remaining ladyfingers and mascarpone mixture. Sprinkle the ground chocolate over the tiramisu, cover with plastic wrap and refrigerate for at least 1 hour or overnight before serving. © 2014 Television Food Network, G.P. All Rights Reserved.
MARCH
POPCORN SANDWICH COOKIES WITH SALTED CARAMEL From Food Network Kitchen Makes: 12 sandwich cookies Active Time: 35 minutes Total Time: 1 hour 10 minutes (includes cooling time)
INGREDIENTS
DIRECTIONS
Popcorn Cookies: 1 stick (4 ounces) unsalted butter, at room temperature 1 cup sugar 1 large room temperature egg 1 cup all-purpose flour 1∕⁄3 cup cornstarch 1 teaspoon baking powder ½ teaspoon kosher salt 3 cups popped unsalted popcorn, very coarsely ground in a food processor
For the popcorn cookies: Preheat the oven to 350° F. Line two baking sheets with parchment paper.
Salted Caramel: 1 1∕⁄3 cups sugar ½ cup heavy cream 1 tablespoon coarse sea salt
Cream the butter and sugar with an electric mixer on medium speed in a large bowl until slightly lightened, 1 to 2 minutes. Scrape down the sides of the bowl and add the egg. Beat until well incorporated, about 30 seconds. Whisk the flour, cornstarch, baking powder, kosher salt and 1 cup popcorn together in a separate bowl. Place the remaining popcorn in another bowl and set aside. Add the flour mixture to the creamed butter and mix on low speed until it just comes together to form a dough. Scoop a level tablespoonful of the dough at a time and roll into a ball. Dip one side of the ball into the ground popcorn and place, popcorn-side up, on the prepared baking sheets, about 2 inches apart. Slightly flatten each ball with your hand.
Bake until the cookies are slightly brown around the edges, 14 to 16 minutes. Allow the cookies to cool on the baking sheet for 5 minutes, and then remove to a rack to cool completely. For the salted caramel: While the cookies cool, add the sugar to a medium saucepan over medium heat. Allow the sugar to melt completely around the edges before starting to stir or it will crystallize. When the sugar turns dark amber, after about 10 minutes, quickly turn off the heat and carefully whisk in the heavy cream. Allow the foam to subside, and then add the coarse salt. Allow the caramel to cool until it begins to thicken, about 5 minutes. Spoon 1 tablespoon of caramel on the center of the bottom side of one cookie and carefully press closed with another cookie, making sure to push the caramel evenly to the edges. © 2014 Television Food Network, G.P. All Rights Reserved.
APRIL
JAM-FILLED ALMOND MACARONS From Food Network Kitchen Makes: 15 sandwich cookies Active Time: 45 minutes Total Time: 1 hour 45 minutes (includes cooling time)
INGREDIENTS
DIRECTIONS
1 cup confectioners’ sugar ½ cup whole blanched almonds, very finely ground 2 large egg whites, at room temperature Pinch kosher salt 2 tablespoons granulated sugar ¼ teaspoon almond extract 2 to 4 drops gel food coloring, optional ¼ cup apricot preserves or seedless raspberry jam
Preheat the oven to 325° F and position an oven rack in the center. Line two baking sheets with parchment paper. Using a small glass or cookie cutter (1 ¼ to 1 ½ inch wide), trace 15 circles on each piece of parchment, leaving about 2 inches between each round. Flip the parchment over; the lines will be visible through the paper but you will not have to pipe directly onto the ink. Fit a pastry bag with a round tip about ¼ inch wide.
Special equipment: pastry bag, ¼-inch pastry tip Sift the confectioners’ sugar and ground almonds into a bowl and discard any larger nut chunks. (If you have more than a tablespoon of bigger chunks, grind those until powdery and then resift.) Combine the egg whites and salt in a large bowl and whip on medium-low speed with an electric mixer until frothy, 1 to 2 minutes. Add the granulated sugar, increase the speed to medium-high and whip until very soft peaks form, 2 to 3 minutes. Add the almond extract and a few drops of food coloring (if using); a little goes a long way so add with caution. Whip until stiff peaks form, 3 to 5 minutes. Fold about one-third of the sugar-nut mixture into the egg whites until blended, and then carefully fold in the remaining two-thirds. The batter should be a bit fluid but not runny. It should slowly drip off the spatula and sit on top of the batter in the bowl for a bit before eventually oozing back into it. If it seems a bit stiff at this point, fold once or twice more
until it relaxes, although be careful not to over-fold. This correct texture is the key to the macaron and it is better to have a stiffer batter than a looser one. Transfer the batter to the prepared pastry bag. Holding the bag perpendicular over the baking sheet, squeeze until the batter fills a circle drawn on the paper. Release the pressure on the bag and pull towards you to prevent a pointy tip on the center of the cookie. Repeat with the remaining circles. Gently flatten any points on the cookies with a damp fingertip. Firmly rap the baking sheets against the counter to release any air bubbles and let stand at room temperature until the tops of the cookies no longer feel wet, 10 to 15 minutes. Bake, one sheet at a time, until the macarons are slightly crisp, about 15 minutes. Rotate the sheet halfway through for even baking. Cool the cookies on the sheets 5 minutes, and then peel them off the paper and cool completely on a rack. To assemble the cookies, spread a thin layer of the preserves on the bottoms of half of the cookies, about ¼ teaspoon per cookie. Top with a second cookie, gently pressing to squeeze the preserves to the rims. © 2014 Television Food Network, G.P. All Rights Reserved.
MAY
STRAWBERRY-LIME STUFFED CUPCAKES From Food Network Kitchen Makes: 6 jumbo cupcakes Active Time: 25 minutes Total Time: 2 hours 5 minutes (includes cooling time)
INGREDIENTS
DIRECTIONS
Cupcakes: 1 ½ cups all-purpose flour 1 ½ teaspoons baking powder ¼ teaspoon fine salt 2 large eggs, at room temperature 2⁄3 cup granulated sugar 1 ½ sticks (6 ounces) unsalted butter, melted 2 teaspoons pure vanilla extract ½ cup milk
For the cupcakes: Preheat the oven to 350º F. Line one 6-cup jumbo muffin tin with cupcake liners.
Icing: 1 1∕⁄3 cups confectioners’ sugar, sifted 1 ½ tablespoons finely grated lime zest 2 tablespoons freshly squeezed lime juice 1 drop green food coloring
Whisk the flour, baking powder and salt together in a medium bowl. In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla. While mixing slowly, add half the flour mixture, then add all the milk and follow with the rest of the flour mixture. Take care not to over mix the batter. Divide the batter evenly between the prepared cups.
For the icing: Mix the confectioners’ sugar and lime zest in a medium bowl. Add the lime juice and mix with an electric mixer to make a firm but pourable icing. (If needed, add up to 1 teaspoon more juice, but take care, if the icing is too loose it doesn’t set properly.) Add the food coloring to make a pale pastel green icing. To assemble: Remove the cupcakes from the liners. Cut and remove a strawberry-shaped (cone) portion of cake from the top of each cupcake, leaving ½ to 1 inch of cake in the bottom. Stuff each cake with a strawberry and cover with a little bit of cake. Spoon and spread icing over the top of the cupcakes. Top with small mint leaves or candied leaves. © 2014 Television Food Network, G.P. All Rights Reserved.
Garnish: 6 large ripe strawberries, hulled Fresh mint leaves or candied leaves
Bake until a tester inserted in the center of the cakes comes out clean, 25 to 30 minutes. Cool the cupcakes on a rack in the tin for 10 minutes, and then remove the cupcakes. Cool on the rack completely.
JUNE
LEMON SQUARES From Food Network Kitchen Makes: 24 squares Active Time: 20 minutes Total Time: 3 hours 15 minutes (includes chilling and cooling time)
INGREDIENTS
DIRECTIONS
Crust: 1 ½ sticks (6 ounces) unsalted butter, at room temperature, plus more for greasing 1∕⁄3 cup granulated sugar 1 ½ cups all-purpose flour 3 tablespoons cornstarch ¼ teaspoon fine salt
For the crust: Lightly brush a 9-by-13-inch baking pan with butter. Beat the butter and granulated sugar with an electric mixer in a large bowl until light and fluffy, about 4 minutes. Whisk the flour, cornstarch and salt together in a medium bowl. Slowly add the dry ingredients to the butter and mix just until combined. Evenly press the dough into the prepared pan. Cover and refrigerate at least 1 hour.
Filling: ½ cup sweetened condensed milk ½ cup granulated sugar 1∕⁄3 cup all-purpose flour Pinch fine salt 2 large eggs 2 large egg yolks ¾ cup plus 2 tablespoons freshly squeezed lemon juice (about 7 lemons) 1 tablespoon fresh orange juice Confectioners’ sugar, for dusting
Preheat the oven to 325° F. Pierce the dough all over with a fork. Bake until golden, about 30 minutes. Cool. For the filling: Whisk the sweetened condensed milk, granulated sugar, flour, salt, eggs and yolks in a large bowl until thick and light. Lightly whisk in the citrus juices. Pour the filling into the crust. Bake until set but still loose in the center, about 25 minutes. Cool to room temperature, and then refrigerate at least 1 hour. Cut into 2-inch squares and just before serving, dust generously with confectioners’ sugar. © 2014 Television Food Network, G.P. All Rights Reserved.
JULY
NO-BAKE PEANUT BUTTER–CHOCOLATE BARS From Food Network Kitchen Makes: 12 bars Active Time: 10 minutes Total Time: 4 hours 10 minutes
INGREDIENTS
DIRECTIONS
Crust: Cooking spray 24 chocolate wafer cookies 3 tablespoons unsalted butter, melted 4 ounces semisweet chocolate morsels, melted
For the crust: Line an 8-inch square pan with foil so it overhangs on two sides and lightly coat with cooking spray. Process the cookies in a food processor until finely ground. Add the melted butter and process again until the crumbs are coated with the butter; add the melted chocolate and process until the mixture is the texture of very wet sand. Using an offset spatula, press the mixture into the bottom of the prepared pan, cover and refrigerate while preparing the filling. Clean out the food processor bowl.
Filling: 4 ounces reduced-fat cream cheese ½ cup creamy all-natural peanut butter ½ cup 2-percent Greek yogurt 2⁄3 cup confectioners’ sugar Topping: ¼ cup chopped roasted unsalted peanuts Kosher salt
For the filling and topping: Add the cream cheese, peanut butter, yogurt and sugar to the bowl of the food processor and process until smooth and combined. Pour the mixture over the crust and smooth with a spatula. Top with the peanuts and sprinkle with ¼ teaspoon salt. Cover and refrigerate until set slightly looser than cream cheese, about 4 hours and up to overnight. Run a knife around the edges of the mixture to loosen, use the foil handles to lift it out, cut into 12 bars and serve chilled. © 2014 Television Food Network, G.P. All Rights Reserved.
AUGUST
OLD-FASHIONED SUGAR COOKIES WITH ROYAL ICING From Food Network Kitchen
OLD-FASHIONED SUGAR COOKIES
Makes: 3 dozen cookies, depending on the size of the cutters Active Time: 40 minutes Total Time: 4 hours 40 minutes (includes chilling time)
INGREDIENTS
DIRECTIONS
1 cup (2 sticks) unsalted butter, at room temperature 1 cup granulated sugar 2 eggs, lightly beaten 1 teaspoon vanilla 3 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon salt Colored sugar and milk, for decorating, or Royal Icing, recipe follows
Cream the butter and sugar in a large bowl with an electric mixer. Beat in the eggs and vanilla. Combine the flour, baking powder and salt in a second large bowl and mix well. Stir the flour mixture into the butter mixture 1 cup at a time. Chill the dough for 3 to 4 hours. Preheat the oven to 350º F. Line a cookie sheet with parchment. Roll out the dough and cut it into shapes with cookie cutters or a knife. Place the shapes on the
ROYAL ICING
Makes: 3 ½ cups Active Time: 5 minutes Total Time: 5 minutes
INGREDIENTS
DIRECTIONS
2 pounds confectioners’ sugar ½ cup plus 2 tablespoons meringue powder (egg white powder) Food coloring, as desired
Combine the confectioners’ sugar, meringue powder and ¾ cup water in a large bowl. Mix slowly with an electric mixer until stiff enough to form peaks; the icing should be pure white and thick, but not fluffy and bubbly. If the frosting is over beaten, it will get aerated which makes it harder to work with. If this happens, let the frosting sit to settle, and then use a rubber spatula to vigorously beat and smooth out the frosting.
prepared cookie sheet. If decorating with colored sugar, brush the cookies with milk and sprinkle with colored sugar (if using royal icing, leave unfinished). Bake until the cookies are just beginning to brown around the edges, 10 to 15 minutes, depending on the size of the cookies. Remove the cookies to a rack to cool completely. If using royal icing, decorate the cookies as desired. © 2014 Television Food Network, G.P. All Rights Reserved.
Add up to 1 tablespoon food coloring and mix with a rubber spatula until the color is uniform. Gels are best with royal icing. You don’t want to thin them with liquid colors. Be careful of adding too much color, which reduces the sheen of the frosting and can break down the consistency of the frosting over a couple of days. Store the icing at room temperature, covered, with plastic wrap on the surface. © 2014 Television Food Network, G.P. All Rights Reserved.
SEPTEMBER
GO-TO CUPCAKES, THREE WAYS From Food Network Kitchen Makes: 12 cupcakes (or 40 mini cupcakes) Active Time: 25 minutes Total Time: 1 hour 55 minutes (includes cooling time)
INGREDIENTS
DIRECTIONS
1 ½ cups all-purpose flour 1 ½ teaspoons baking powder ¼ teaspoon fine salt 2 large eggs, at room temperature 2⁄3 cup sugar 1 ½ sticks (6 ounces) unsalted butter, melted 2 teaspoons pure vanilla extract ½ cup milk
Preheat the oven to 350º F and position a rack in the middle of the oven. Line one 12-cup standard muffin tin or two 24-cup mini-muffin tins with cupcake liners. Whisk the flour, baking powder and salt together in a medium bowl. In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla. While mixing slowly, add half the dry ingredients. Then add all the milk and follow with the rest of the dry ingredients. Take care not to overmix the batter. Divide the batter evenly in the prepared tin. Bake until a tester inserted in the center of the cakes comes out clean, rotating the tin about halfway through, 18 to 20 minutes (10 to 12 minutes for minis). Cool the cupcakes on a rack in the tin for 10 minutes, and then remove from the tin. Cool on the rack completely. Decorate as desired. © 2014 Television Food Network, G.P. All Rights Reserved.
Fillings Cookies and Cream: Filling for 12 cupcakes (2⁄3 cup) In a small bowl, stir together 4 tablespoons softened unsalted butter, 2 tablespoons confectioners’ sugar and ½ teaspoon vanilla extract. Stir in ¾ cup coarsely crushed chocolate sandwich cookies (about 8). Using a melon baller, scoop a bit of cupcake out of the center of
your favorite cupcake and fill with 1 scant tablespoon of the cookie mixture, pressing to fill the hole. Press some of the scooped cake over the hole, frost with your favorite frosting and garnish with additional crushed cookies. Cookie Dough: Filling for 12 cupcakes (1 cup) Beat together ¼ cup softened unsalted butter and 1∕⁄3 cup packed light brown sugar in a bowl with an electric mixer until light and fluffy. Beat in 1 tablespoon water. Stir in ½ cup flour and 1∕⁄8 teaspoon salt. Gently stir in ½ cup mini chocolate chips. Using a melon baller, scoop a bit of cupcake out of the center of your favorite chocolate cupcake and fill with a rounded tablespoon of the cookie mixture, pressing to fill the hole. Frost each cupcake with a thin coating of vanilla buttercream (about 1 tablespoon) and garnish with additional mini chocolate chips, or mix into the frosting and pipe from the bag without the tip. Banana: Filling for 12 cupcakes (¾ cup) Mash 1 large ripe banana. Whip together ¼ cup each plain Greek yogurt and heavy cream and 1 tablespoon confectioners’ sugar until stiff peaks form, about 3 minutes. Fold in the mashed banana and transfer the mixture to a piping bag. Using a melon baller, scoop out enough cake from your favorite white or yellow cupcake to fit 1 heaping tablespoon of the mixture, pressing to fill the hole. Top with your favorite frosting and a banana chip. Serve immediately or fill and refrigerate until ready to serve. © 2014 Television Food Network, G.P. All Rights Reserved.
OCTOBER
MIXED APPLE COBBLER From Food Network Kitchen Makes: 10 servings Active Time: 20 minutes Total Time: 1 hour 20 minutes
INGREDIENTS
DIRECTIONS
Apple Filling: 2 tablespoons cold unsalted butter, cut into cubes, plus more for greasing baking dish 5 ½ pounds mixed apples, such as Granny Smith, Braeburn and Golden Delicious, peeled, cored and sliced ½-inch thick 2⁄3 cup sugar 3 tablespoons all-purpose flour 4 teaspoons fresh lemon juice 1 ½ teaspoons ground cinnamon 1 teaspoon grated lemon zest 1 teaspoon kosher salt 1∕⁄8 teaspoon freshly ground nutmeg
For the apple filling: Preheat the oven to 400° F. Butter a 3-quart oval baking dish and set aside.
Biscuit Topping: 2 cups all-purpose flour 3 tablespoons sugar 1 tablespoon baking powder ½ teaspoon kosher salt 6 tablespoons cold unsalted butter, cut into cubes 1 cup milk ¼ teaspoon ground cinnamon
Combine the apples, sugar, flour, lemon juice, cinnamon, lemon zest, salt and nutmeg in a large bowl, tossing to coat. Pour the apples into the prepared baking dish. Dot the top with the cubed butter. Cover tightly with foil and bake for 30 minutes. For the biscuit topping: Place the flour, 2 tablespoons of the sugar, the baking powder and salt in the bowl of a food processor and pulse until combined. Just before taking the apples out of the oven, add the cold butter cubes to the food processor and pulse until coarse small lumps form. Stir in the milk just until it forms a dough. Remove the foil from the apples. Place heaping tablespoons of dough evenly over the filling. Mix the cinnamon with the remaining 1 tablespoon sugar and sprinkle on top. Return to the oven and bake, uncovered, until golden and bubbling, about 30 minutes. © 2014 Television Food Network, G.P. All Rights Reserved.
NOVEMBER
APPLE-PUMPKIN-PECAN PIE
From Food Network Kitchen
Makes: 8 servings Active Time: 10 minutes Total Time: 3 hour 15 minutes (includes chilling time)
INGREDIENTS
DIRECTIONS
Crust: Nonstick cooking spray 1 prepared pie dough round All-purpose flour for dusting 1 large egg white
For the crust: Position the oven rack in the middle of the oven and preheat the oven to 350° F. Coat the bottom and sides of a 9 ½-inch deep-dish pie pan with nonstick cooking spray.
Pecan Pie Filling: 1 1∕⁄3 cup pecan halves ½ cup light corn syrup 1∕⁄3 cup packed light brown sugar 3 tablespoons unsalted butter, melted 1 large egg Fine salt Apple Pie Filling: 3 Granny Smith apples 2 tablespoons granulated sugar 1 tablespoon lemon juice 2 tablespoons unsalted butter 1 teaspoon all-purpose flour Pumpkin Pie Filling: 1 cup pure pumpkin puree ½ cup heavy cream 1∕⁄3 cup granulated sugar 1 large egg ½ teaspoon pumpkin pie spice Unsweetened whipped cream, for serving Special equipment: a 9 ½-inch deep-dish pie pan; pie weights, uncooked rice or dried beans
Roll the pie dough out, if needed, into a 10-inch round on a lightly-floured surface (or between two pieces of floured parchment paper). If the dough gets too warm, refrigerate it to firm up. Ease the dough into the prepared pie pan. Fold the overhanging dough under itself and crimp the edges as desired. Chill for 30 minutes. Meanwhile, spread the pecans out on a baking sheet and bake until golden and toasted, 8 to 10 minutes. Let cool and separate 1∕⁄3 cup; coarsely chop the 1∕⁄3 cup pecans for garnish and set aside. Put the pie pan on a baking sheet and line the chilled pie crust with foil or a large coffee filter and fill with pie weights. Bake until the edges are just barely golden, 15 to 18 minutes. Remove the foil with weights, then brush the bottom and edges of the dough all over with the egg white and continue baking until the bottom of the crust is also just barely golden, 8 to 10 minutes more. Transfer to a rack and cool completely. (Parbake your pie shell up to 1 day in advance.) For the pecan pie filling: Scatter the remaining 1 cup pecans in the bottom of the cooled pie shell. Whisk the corn syrup, brown sugar, butter, egg and ¼ teaspoon salt together in a medium bowl. Pour the egg mixture over the pecans. Bake until just set, 20 to 25 minutes. Transfer the pie to a rack until cool to the touch.
For the apple pie filling: Meanwhile, peel, core and cut the apples into ¼ inch slices. Toss with the granulated sugar and lemon juice in a medium bowl. Melt the butter in a large nonstick skillet over medium heat, then add the apples and cook, gently stirring occasionally, until the apples are soft but still hold their shape, about 10 minutes. Stir in the flour and cool completely. (Spread the mixture out on a baking sheet in a thin layer to help cool faster). Pile the cooled apple mixture up and around the edge of the cooled pie (directly on top of the pecan filling) leaving about an 8-inch well in the center of the pie. For the pumpkin pie filling: Whisk together the pumpkin, heavy cream, granulated sugar, egg and spice in a medium bowl. Pour the filling into the center of the pie (directly on top of the pecan filling) with the apples as a border. Bake the pie until the pumpkin center is set with just a slight jiggle, 50 minutes to 1 hour. If the crust gets too brown, cover with foil or a pie crust shield. Let the pie cool completely on a rack. Sprinkle the reserved 1∕⁄3 cup chopped pecans around the pie, snug up against the apple filling. Slice and serve with dollops of whipped cream. © 2014 Television Food Network, G.P. All Rights Reserved.
DECEMBER
CAKE-MIX MINT CHOCOLATE SANDWICH COOKIES From Food Network Kitchen Makes: 12 sandwich cookies Active Time: 5 minutes Total Time: 1 hour 15 minutes
INGREDIENTS
DIRECTIONS
Cooking spray 1 box devil’s food cake mix for two 9-inch rounds 2 large eggs 1∕⁄4 cup unsalted butter, melted 3⁄4 cup bittersweet chocolate chips 1∕⁄4 teaspoon peppermint extract 1 cup marshmallow cream
Cook’s Note: Some cake mix brands will yield flatter and fudgier cookies. Others will produce puffier and slightly cakier cookies. Both are delicious in this recipe. Preheat the oven to 350° F. Coat two baking sheets with cooking spray. Beat the cake mix, eggs, butter and ¼ cup water in a large bowl with an electric mixer on medium speed until smooth and no bits of dry cake mix are left. Stir in the chocolate chips and peppermint extract. Drop the batter onto the prepared baking sheets, using about 2 tablespoonfuls for each cookie (a small ice cream scoop will make this task easier) and spacing
JANUARY
them about 1 ½ inches apart. Bake until set around the edges but still soft in the center, about 10 minutes. Let the cookies cool on the baking sheets for 10 minutes and then transfer to a cooling rack to cool completely. Continue to bake cookies with the remaining batter. Place about 1 tablespoon marshmallow cream on half the cookies and top each with a second cookie, gently pressing on the marshmallow; it will continue to spread to the edges on its own in a few minutes. © 2014 Television Food Network, G.P. All Rights Reserved.
HEALTHY CHOCOLATE CHIP COOKIES From Food Network Kitchen Makes: 26 cookies Active Time: 20 minutes Total Time: 1 hour 5 minutes (includes cooling time)
INGREDIENTS
DIRECTIONS
¾ cup packed dark brown sugar ¾ cup sugar 2 large eggs ½ cup oil 1 teaspoon pure vanilla extract 1 cup all-purpose flour 1 cup whole wheat pastry flour 1 teaspoon fine salt ¾ teaspoon baking soda 6 ounces semisweet chocolate chips or chunks 4 ounces dried cranberries or dried cherries
Evenly position two racks in the middle of the oven and preheat to 375° F. Line two baking sheets with parchment paper or silicone baking mats. (If you have only one baking sheet, let it cool completely between batches.) Whisk the sugars, eggs, oil and vanilla in a large bowl until smooth. Whisk the flours, salt and baking soda in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips and dried fruit.
Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2 inches apart on the pans. Bake until golden but still soft in the center, 12 to 14 minutes, depending on how chewy or crunchy you like your cookies. Transfer the hot cookies with a spatula to a rack to cool. Serve. Store the cookies in a tightly sealed container for up to 3 days. © 2014 Television Food Network, G.P. All Rights Reserved.
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BROWNIE CUPCAKES À LA MODE From Food Network Kitchen Makes: 12 cupcakes Active Time: 20 minutes Total Time: 1 hour 50 minutes (includes cooling time)
INGREDIENTS
DIRECTIONS
1 ¼ sticks (5 ounces) unsalted butter, softened and cut into pieces ¼ cup unsweetened cocoa powder 3 ounces unsweetened chocolate, finely chopped 2⁄3 cup boiling water 1 ¼ cups sugar 1 teaspoon vanilla extract 2 large eggs 1 cup all-purpose flour ½ teaspoon fine salt ½ teaspoon baking powder ¼ teaspoon baking soda ½ cup finely chopped toasted walnuts 1∕⁄3 cup semisweet chocolate chips 1 pint vanilla ice cream ¼ cup prepared hot fudge sauce 2 tablespoons rainbow colored sprinkles 12 jarred maraschino cherries with stems, drained and patted dry
Preheat the oven to 350º F and line one 12-cup standard muffin tin with paper cupcake liners. In a large bowl, combine the butter, cocoa powder and chocolate. Pour the boiling water over and let stand 5 minutes. Whisk until smooth, and then whisk in the sugar, vanilla and eggs. Whisk in the flour, salt, baking powder and baking soda until just combined. Fold in the walnuts and chocolate chips. Divide the batter among the prepared liners so they are about threequarters full.
While the cupcakes bake and cool, scoop 12 small scoops of ice cream onto a large plate or baking sheet and place in the freezer until hard. To assemble, scoop off a small piece of the cupcake to make a concave top, and then top each cupcake with a scoop of ice cream. Drizzle the ice cream with hot fudge, and top with some sprinkles and a cherry. © 2014 Television Food Network, G.P. All Rights Reserved.
Bake until a toothpick inserted into the center comes out with moist crumbs, 22 to 24 minutes. Cool in the tins 5 minutes, and then cool completely on a wire rack.
Photo by Matt Armendariz From Food Network Kitchen
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