Halloween Recipes

Pumpkin Cheese Ball

2 (8-ounce) blocks extra-sharp Cheddar cheese, shredded
1 (8-ounce) package cream cheese, softened
1 (8-ounce) container chive-and-onion cream cheese
2 teaspoons paprika
1/2 teaspoon ground red pepper
1 broccoli stalk
Red and green apple wedges

Combine Cheddar cheese and next 4 ingredients in a bowl until blended. Cover and chill 4 hours or until mixture is firm enough to be shaped.

Shape mixture into a ball to resemble a pumpkin. Smooth entire outer surface with a frosting spatula or table knife. Make vertical grooves in ball, if desired, using fingertips.

Cut florets from broccoli stalk, and reserve for another use. Cut stalk to resemble a pumpkin stem, and press into top of cheese ball. Serve cheese ball with apple wedges. Makes 16 servings

Butterscotch Drops

1 (6-ounce) package butterscotch morsels
1 cup dry-roasted peanuts
1 cup shoestring potato sticks, broken into pieces

Melt morsels in a saucepan over low heat. Stir in peanuts and potato sticks. Drop by teaspoonfuls onto wax paper, and cool completely.

Note - 1 (6-ounce) package peanut butter morsels may be substituted. Makes 2 1/2 dozen

Oatmeal Trail Mix Cookies

These soft and chewy oatmeal cookies can be varied according to your whim by replacing raisins or dates for the dried fruit mix, substituting M&M’s or butterscotch chips for the chocolate chips, or using pecans or cashews in place of the peanuts.

2/3 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup packed dark brown sugar
1 egg
1 tablespoon dark rum or orange juice
1/2 teaspoon vanilla extract
1 1/2 cups quick-cooking oats
3/4 cup mixed dried fruit
2/3 cup semisweet chocolate chips
1/2 cup sweetened flaked coconut
1/3 cup roasted salted peanuts

Heat oven to 375°. Line 2 baking sheets with parchment paper. Whisk flour, baking soda and salt in small bowl.

Beat butter and brown sugar in large bowl at medium-high speed 3 to 4 minutes or until light and fluffy. Beat in egg, rum and vanilla until smooth. At low speed, beat in flour mixture. Stir in all remaining ingredients. (Dough will be very stiff.)

Drop dough by 1 1/2 tablespoons on baking sheets at least 3 inches apart. Bake 8 to 11 minutes or until golden brown and set. Cool completely on wire rack. (Cookies can be made 3 days ahead. Store in an airtight container.) Makes 2 dozen cookies

Black and White Cookies

These big, cakey cookies—decorated half with a white glaze and half with a dark chocolate glaze—have been a tradition in New York City bakeries for more than 50 years. They’re even better the day after baking. Just be sure the glaze has set before storing them, covered, between layers of waxed paper.

Cookies
3 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon grated lemon peel
1 1/4 cups sugar
3/4 cup unsalted butter, softened
6 tablespoons shortening
2 eggs
1/4 cup sour cream
1 tablespoon vanilla extract

Icing
1/4 cup heavy whipping cream, plus additional if necessary
2 tablespoons light corn syrup
2 cups plus 2 tablespoons powdered sugar
3 tablespoons Dutch-processed cocoa
1/4 teaspoon vanilla extract

Heat oven to 350°. Line 3 baking sheets with parchment paper. Whisk flour, salt, baking powder and baking soda in medium bowl. Whisk in lemon peel.

Beat sugar, butter and shortening in large bowl at medium-high speed 3 to 4 minutes or until light and fluffy. Add eggs one at a time, beating until blended. At low speed, beat in half of the flour mixture just until blended. Beat in sour cream and 1 tablespoon vanilla. Beat in remaining flour mixture just until blended.

Drop dough by scant 1/4 cupfuls on baking sheets at least 3 inches apart. Bake 10 to 14 minutes or until edges are just browned and cookies are barely beginning to color. Cool completely on wire rack. (Cookies can be made to this point 2 days ahead. Store in an airtight container.)

Heat cream and corn syrup in small saucepan over medium to medium-low heat 1 minute or just until warm and blended. Whisk cream mixture and powdered sugar in medium bowl until smooth and thick spreadable glaze forms.

Place half of the icing (about 1 cup) in small bowl; whisk in cocoa and 1/4 teaspoon vanilla until smooth and spreadable. (If too thick, add additional cream by teaspoons. If too thin, add more powdered sugar to the white icing and more cocoa to the chocolate icing.)

With small thin spatula, spread about 1 teaspoon white icing on half of each cookie, trying to keep a line down the center. Spread other side of the cookies with about 1 teaspoon chocolate icing. Let stand 2 hours or until icing is set. (Cookies can be made 2 days ahead. Store in single layer or layered between waxed paper in an airtight container.) Makes 2 dozen cookies

Blondie Cupcakes with Cocoa Frosting

Cupcakes
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup packed light brown sugar
1/2 cup unsalted butter, softened
3 eggs
1/2 cup whole milk
1/2 cup sour cream
1 teaspoon vanilla extract
1 cup chopped walnuts

Frosting
6 tablespoons unsalted butter, softened
1/3 cup Dutch-processed cocoa
1/4 cup sour cream
3/4 teaspoon vanilla extract
1 to 1 1/4 cups powdered sugar

Heat oven to 350°. Line 20 cupcake cups with paper liners. Whisk flour, baking powder, baking soda, cinnamon and salt in large bowl.

Beat brown sugar and 1/2 cup butter in large bowl at medium-high speed 3 to 4 minutes or until light and fluffy. Add eggs one at a time, beating well after each addition. Combine milk, 1/2 cup sour cream and 1 teaspoon vanilla in small bowl; beat into sugar mixture alternately with flour mixture just until smooth. Stir in nuts.

Divide batter among cupcake cups, filling each slightly more than half full. Bake 20 to 25 minutes or until tops are golden brown and spring back when lightly touched and toothpick inserted in center comes out clean. Cool completely on wire rack.

Beat 6 tablespoons butter, cocoa, 1/4 cup sour cream and 3/4 teaspoon vanilla in medium bowl at medium speed until smooth. Slowly beat in 1 cup of the powdered sugar, adding remaining 1/4 cup as needed for desired consistency. Frost each cupcake with generous 1 tablespoon frosting. Makes 20 cupcakes

Caramel-Pecan Brownies

Dense, extra-fudgy brownies get their rich flavor from Dutch-processed cocoa and bittersweet and unsweetened chocolate. They’re drizzled with a caramel topping that adds an irresistible gooey finish.

Brownies
3/4 cup all-purpose flour
2 tablespoons Dutch-processed cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter
4 oz. bittersweet or semisweet chocolate, chopped
1 oz. unsweetened chocolate, chopped
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1 cup coarsely chopped pecans

Topping
4 oz. high-quality soft caramels
2 tablespoons heavy whipping cream
1 teaspoon vanilla extract

Heat oven to 350°. Spray 8-inch square baking pan with cooking spray. Whisk flour, cocoa, baking powder and salt in small bowl.

Heat butter, bittersweet chocolate and unsweetened chocolate in medium saucepan over low heat 4 minutes or until almost melted, stirring occasionally. Remove from heat; stir until melted and smooth. Stir in sugar (mixture will look grainy). Whisk in eggs and 1 teaspoon vanilla until blended. Stir in flour mixture.

Spoon batter into pan, smoothing top. Sprinkle with nuts, pressing lightly into batter. Bake 28 to 32 minutes or until edges just begin to pull away from sides of pan and brownies are nearly firm. (Toothpick test will not work.) Cool in pan on wire rack 15 minutes.

Meanwhile, heat caramels and cream in small saucepan over low to medium-low heat 4 minutes or until caramels melt and are smooth. Stir in 1 teaspoon vanilla. Drizzle over brownies. Cool completely. Makes 16 bars

Gooey Double-Chocolate Brownie Tart

Dough
1 cup all-purpose flour
3 tablespoons sugar
3 tablespoons Dutch-processed cocoa
1/4 teaspoon baking powder
5 tablespoons butter, chilled, cut up
1 egg, beaten

Filling
1/2 cup chopped hazelnuts
20 caramels
1 (14-oz.) can sweetened condensed milk, divided
1 egg, beaten
2 tablespoons butter, melted
1 (6-oz.) pkg. semisweet chocolate chips, melted

Place flour, sugar, cocoa and baking powder in large bowl; beat at low speed to blend. Add butter; beat 1 minute or until mixture resembles coarse crumbs with some pea-sized pieces. Add 1 egg; beat 30 seconds or until dough just begins to form. Form dough into flat round; cover and refrigerate at least 1 hour. (Dough can be made up to 2 days ahead.)

On floured surface, knead dough to soften slightly. Roll dough into 12-inch round 1/8 inch thick; place in 9-inch tart pan with removable bottom. Run rolling pin over top of pan to trim dough. Refrigerate 20 minutes.

Meanwhile, heat oven to 350°. Line crust with foil; fill with pie weights or dried beans. Bake 10 to 12 minutes or until edges begin to set. Remove foil and weights; cool on wire rack while preparing filling.

Reduce oven temperature to 325°. Sprinkle hazelnuts over bottom of crust. Place caramels and 2/3 cup sweetened condensed milk in small saucepan; heat over medium-low heat until melted and smooth, stirring occasionally. Spoon over nuts.

In medium bowl, stir together remaining sweetened condensed milk, 1 egg and melted butter. Add melted chocolate chips; stir to combine. Pour over caramel.

Bake 35 minutes or until top is dry and center is set. Cool on wire rack 30 minutes; refrigerate at least 1 hour. Serve warm or at room temperature. Makes 8 servings

White Chocolate Pretzel Ghosts

8 large pretzel sticks
1 cup white vanilla chips, melted
Black decorator gel

Dip or roll top half of each pretzel stick in melted chips; place on parchment paper. Spread any additional chocolate over pretzels to form bodies of ghosts; let stand 5 minutes or until coating hardens. With decorator gel, draw on eyes and mouths. (Pretzel ghosts can be made up to 1 day ahead. Cover and store at room temperature.) Makes 8 pretzels

Triple Chocolate Double Nut Cookies

These cookies, packed with three types of chocolate and two kinds of nuts, are absolutely divine. For best results, make sure to use chopped chocolate, not chocolate chips.

1/2 cup butter, softened
1/3 cup sugar
1/3 cup packed dark brown sugar
1 1/4 teaspoons vanilla extract
1 egg
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
4 oz. white chocolate, chopped
4 oz. semisweet chocolate, chopped
4 oz. milk chocolate, chopped
1/2 cup chopped macadamia nuts
1/2 cup chopped walnuts

Heat oven to 375°. Line baking sheets with parchment paper. In large bowl, combine butter, sugar, brown sugar and vanilla; beat at medium speed until well blended. Add egg; beat well.

In medium bowl, combine flour, baking soda and salt; mix well. Gradually add flour mixture to butter mixture, beating at low speed until combined. Add all remaining ingredients; mix well. Drop dough by rounded tablespoons about 1 1/2 inches apart onto baking sheets; press lightly to flatten.

Bake 9 to 11 minutes or until lightly browned. Remove from baking sheets; cool on wire racks. Makes about 2 dozen cookies

Tri-Chocolate Chip Cookies

These decadent treats take chocolate chip cookies to a whole new level. They’re loaded with three types of chips and coarsely chopped pecans. These cookies are so soft and buttery, you’ll be reminded of eating dough right out of the bowl.

1 cup unsalted butter, melted, cooled
1 cup packed dark brown sugar
1/2 cup sugar
2 eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup coarsely chopped pecans
2/3 cup white baking chips*
2/3 cup semisweet chocolate chips
2/3 cup milk chocolate chips

Heat oven to 375°. Line 3 to 4 baking sheets with parchment paper.

In large bowl, whisk together melted butter, brown sugar and sugar. Whisk in eggs and vanilla until well-blended. In medium bowl, whisk together flour, baking powder and salt. Stir into butter mixture. Stir in all remaining ingredients.

Use #16 cookie scoop or 1/4 cup measure to scoop dough; place on baking sheets, leaving at least 3 inches between cookies. Flatten gently into 3-inch rounds.

Bake 10 to 14 minutes or until light golden brown around edges but still pale in center and slightly soft. Remove from oven; immediately slide parchment paper onto wire racks to cool.

Note - Although technically not white chocolate, white baking chips are commonly referred to as white chocolate chips. For best flavor, look for a brand that contains cocoa butter. Makes 24 (4-inch) cookies

White Chocolate Eyeballs

For best results, use white chocolate coating, not chopped white chocolate. It provides a whiter sheen that makes the eyeballs really pop!

1 1/2 cup peanut butter
1/2 cup butter, softened
1 lb. powdered sugar
1 tablespoon vanilla extract
12 oz. white chocolate coating, chopped
40 miniature chocolate chips

In medium bowl, beat peanut butter and butter at medium speed until combined. At low speed, beat in powdered sugar and vanilla until thoroughly blended. (Dough also can be made by hand.) Form into 1-inch balls; refrigerate until firm, at least 2 hours or overnight.

Place chocolate coating in medium microwave-safe bowl; microwave on low until melted. With toothpick, dip peanut butter balls in chocolate, covering all but a small circle. Place on waxed paper; let stand until cool and firm. Place chocolate chip in uncovered area to form pupil.

Gooey Turtle Bars

A buttery shortbread crust is layered with a creamy vanilla caramel, toasted pecan halves and milk chocolate shards to create one absolutely decadent bar. A silicone spatula is the perfect tool for stirring the caramel.

Crust
2 cups all-purpose flour
1/4 cup sugar
1/4 teaspoon salt
1 cup unsalted butter, melted

Topping
1 3/4 cups packed brown sugar
1/4 cup honey
1/4 cup water
Scant 1/2 teaspoon salt
1/4 cup unsalted butter, cut up
1 (14-oz.) can sweetened condensed milk
1 tablespoon vanilla extract
2 cups pecan halves, toasted
6 oz. milk chocolate or semisweet chocolate, coarsely chopped

Heat oven to 350°. Line bottom and sides of 13x9-inch pan with foil. Combine flour, sugar and 1/4 teaspoon salt in medium bowl. Stir in melted butter until soft dough forms. Press dough over bottom of pan. Bake 25 to 30 minutes or until golden brown. Spray sides of foil above crust with cooking spray to prevent caramel from sticking.

Combine brown sugar, honey, 1/4 cup water and scant 1/2 teaspoon salt in large wide saucepan. Add 1/4 cup butter; cook over medium heat, stirring constantly with silicone spatula and scraping corners and bottom of pan as butter melts. From time to time, scrape mixture off spatula against top edge of pan and scrape sides of pan clean. Reduce heat to a moderate boil; stir and scrape pan 3 minutes or until sugar is dissolved.

Stir in sweetened condensed milk; return to a boil, stirring constantly and scraping sides, corners and bottom of pan. (Adjust heat so mixture boils actively but not too furiously.) Continue stirring and cooking 9 to 12 minutes or until mixture reaches 235°. Remove from heat; stir in vanilla.

Pour over crust; tilt baking pan to level caramel. Sprinkle with pecans and chocolate; let stand until caramel is cool and chocolate is set.

Lift foil to remove bars from pan. Remove foil; cut into bars. (Bars can be made 3 days ahead. Store in an airtight container.)

Note - To toast pecans, place on baking sheet; bake at 350°. for 6 to 8 minutes or until slightly darker in color. Cool. Makes 3 dozen bars

Totally Chocolate Layer Cake

This moist chocolate cake with a fine, delicate crumb is made with unsweetened chocolate and cocoa. To slice each layer in half, use a serrated knife and, with a sawing motion, make a 1-inch-deep horizontal cut around the middle of each layer. Use this cut to guide the knife as you slice from one side through to the other.

Cake
2 oz. unsweetened chocolate, chopped
2 cups cake flour
1/4 cup Dutch-processed cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, cut up, softened
1 3/4 cups sugar
3 eggs
2 teaspoons vanilla extract
1 cup sour cream
1 cup strong coffee

Frosting
6 oz. unsweetened chocolate, chopped
5 cups powdered sugar
3 tablespoons Dutch-processed cocoa
1 1/2 cups unsalted butter, cut up, softened
2 teaspoons vanilla extract
1/2 cup heavy whipping cream, room temperature

Heat oven to 350°. Spray bottom and sides of 2 (9x2-inch) round cake pans with nonstick cooking spray. Line bottoms with parchment paper; spray parchment with nonstick cooking spray.

Place 2 oz. chocolate in small heatproof bowl; place over small saucepan of barely simmering water. Stir frequently until chocolate is smooth and melted. Remove bowl from saucepan; cool slightly.

Sift cake flour, 1/4 cup cocoa powder, baking powder, baking soda and salt into medium bowl. In large bowl, beat 3/4 cup butter and 1 3/4 cups sugar at medium speed 2 minutes or until light and fluffy. Stir in melted chocolate until combined.

Add eggs one at a time, beating well after each addition. Beat in 2 teaspoons vanilla and sour cream at low speed until combined. Add flour mixture alternately in three parts with coffee, beginning and ending with flour mixture; beat just until incorporated. Pour into pans, smoothing top with spatula.

Bake 35 to 40 minutes or until top springs back when gently pressed and toothpick inserted in center comes out clean. (Cake may crack slightly during baking.) Cool in pans on wire rack 15 minutes. Invert onto wire rack; remove parchment. Cool completely.

To make frosting, place 6 oz. chocolate in small heatproof bowl; place over small saucepan of barely simmering water. Stir frequently until chocolate is smooth and melted. Remove bowl from saucepan; cool slightly. In large bowl, sift together powdered sugar and 3 tablespoons cocoa powder.

In another large bowl, beat 1 1/2 cups butter at medium speed until smooth. Add sugar mixture; beat at low speed until blended and smooth. Beat in melted chocolate. Add 2 teaspoons vanilla and whipping cream; beat 2 minutes or until fluffy, smooth and lighter in color.

Cut each cake in half horizontally. Place 1 cake layer on platter or cardboard round. Spread generous 3/4 cup frosting over top. Repeat with 2 more cake layers and frosting. Top with fourth cake layer. Spread top and sides with thin layer of frosting.

Coat sides with another smooth layer of frosting; spread remaining frosting on top, swirling decoratively. (Cake can be made up to 2 days ahead and refrigerated, or 3 weeks ahead and frozen. To freeze, place cake in freezer until frosting is firm; wrap in plastic wrap, then heavy-duty foil. To defrost, place in refrigerator overnight; remove wrapping. Serve at room temperature.) Makes 12 servings

Very Chocolate-Cherry Brownies

Chocolate and cherries combine in a bar that’s as rich as it is tall. The cherries provide intense flavor and a sweet, soft bite to each serving. Look for Dutch-processed cocoa, also known as alkalized cocoa, in the baking aisle next to regular unsweetened cocoa.

Bars
1 1/2 cups dried cherries
1/2 cup hot water
1/4 teaspoon almond extract
1 cup all-purpose flour
1/2 cup Dutch-processed cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup packed light brown sugar
1/2 cup sugar
1 egg
2 teaspoons vanilla extract
8 oz. semisweet chocolate, chopped

Frosting
12 oz. semisweet chocolate, chopped
1 cup whipping cream

Heat oven to 350°. Line 8-inch square pan with heavy-duty foil, leaving extra foil extending over edges. Spray foil with nonstick cooking spray.

Place cherries, water and almond extract in medium bowl. Let stand 20 minutes; drain. Meanwhile, in another medium bowl, whisk together flour, cocoa, baking soda and salt.

In large bowl, beat butter, brown sugar and sugar at medium speed 1 minute or until smoothly blended. Beat in egg and vanilla 1 minute or until blended. (Mixture may look curdled.) At low speed, beat in flour mixture just until batter is smooth and flour mixture is incorporated. Stir in 8 oz. semisweet chocolate and drained cherries; spread batter in pan.

Bake 30 to 40 minutes or until toothpick inserted in center comes out with moist crumbs attached. Cool completely in pan on wire rack. (Bars will sink in center as they cool.)

Meanwhile, place 12 oz. semisweet chocolate in large bowl. Heat cream in small saucepan over medium-high heat until bubbles form around edge of pan; pour over chocolate. Stir until chocolate is melted. Refrigerate 30 to 40 minutes or until chocolate is of spreadable consistency, stirring frequently. Spread over cooled bars. Let stand until set.

Using foil edges, lift bars from pan; slide bars off foil onto cutting board. Cut into 16 pieces. (Bars can be made up to 2 days ahead. Cover and store at room temperature.) Makes 16 bars

Sour Cream-Chocolate Chip Cake

This moist yellow cake packs a triple helping of chocolate chips. Bittersweet chocolate chips have a higher cocoa content and less sugar than semisweet chips, resulting in an extra-chocolaty glaze; look for the Ghirardelli brand.

Cake
3 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 eggs
2 cups sugar
1 cup canola oil
2 teaspoons vanilla extract
1 cup sour cream
1 1/2 cups semisweet chocolate chips

Glaze
1/3 cup heavy whipping cream
1/4 cup unsalted butter, cut up
2 tablespoons corn syrup
1 cup bittersweet chocolate chips

Garnish
2 cups semisweet chocolate chips

Heat oven to 350. Spray 9 1/2- or 10-inch tube pan with fixed bottom and 3 3/4-inch-high sides with nonstick cooking spray. Line bottom with parchment paper; spray paper.

In medium bowl, whisk together flour, baking powder, baking soda and salt until blended.

In large bowl, beat eggs and sugar at medium speed 2 minutes or until thick, fluffy and lightened in color. Beat in oil and vanilla at low speed until blended. Beat in flour mixture just until blended. Beat in sour cream until blended. Stir in 1 1/2 cups semisweet chocolate chips. Spoon batter into pan.

Bake 55 to 60 minutes or until wooden skewer inserted in center comes out clean or with just a few crumbs attached. (If toothpick penetrates chocolate chip, success another spot.)

Cool in pan on wire rack 15 minutes. Invert cake onto wire rack; remove parchment. Leave bottom-side up for glazing; cool completely.

Meanwhile, heat cream, butter and corn syrup in medium saucepan over medium heat 2 to 3 minutes or until butter melts and mixture is hot. Remove from heat; add bittersweet chocolate chips. Let stand 1 minute. Stir until chocolate melts and glaze is smooth. Let stand at room temperature until slightly thickened.

With small spatula, spread glaze over top and sides of cake. Let stand 30 minutes or until glaze is set. Press 2 cups semisweet chocolate chips onto sides of cake. (Cake can be made up to 1 day ahead. Cover and store at room temperature.) Makes 16 servings

Sticky-Top Pumpkin Cake with Brown Sugar Sauce

Cake
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 cup unsalted butter, melted, cooled slightly
1 cup sugar
3/4 cup canned pure pumpkin
2 eggs
1 teaspoon vanilla extract

Sauce
6 tablespoons unsalted butter, cut up
1 1/4 cups packed dark brown sugar
1 cup whipping cream
1 teaspoon vanilla extract

Topping
1 cup whipping cream

Heat oven to 350°. Grease bottom and sides of 9x5-inch loaf pan. Line bottom of pan with parchment paper; grease paper.

In medium bowl, whisk together flour, cinnamon, baking powder, baking soda, salt, nutmeg and cloves until combined. In large bowl, beat melted butter, sugar and pumpkin at medium speed until blended. Beat in eggs and 1 teaspoon vanilla until smooth. At low speed, beat in flour mixture until blended. Pour batter into pan; smooth top with spatula. Bake 30 minutes or until top feels firm (cake will be partially baked).

Meanwhile, place 6 tablespoons butter, brown sugar and 1 cup cream in medium saucepan. Cook over medium heat 5 minutes or until butter melts and sugar dissolves, stirring occasionally. Increase heat to medium-high; boil 2 minutes, stirring constantly. Remove from heat; stir in 1 teaspoon vanilla.

Remove cake from oven. Carefully pour 1/2 cup of the sauce over top of cake; reserve remaining sauce. Return cake to oven; reduce oven temperature to 250°. Bake 35 minutes or until sauce is bubbling gently and wooden skewer inserted in cake comes out clean. Cool in pan on wire rack 10 minutes. Run knife around edges to loosen cake from pan. Invert onto serving plate; remove parchment paper. Turn top side up. Serve warm or at room temperature.

To serve, warm reserved sauce over low heat. Cut cake into 3/4-inch-thick slices; cut each slice in half. Place 2 halves on each plate. Spoon remaining sauce over each serving; drizzle with 1 cup unwhipped cream. Makes 12 servings

Pumpkin Pound Cake with Cinnamon Glaze

Pound cake takes on a golden fall color and an especially moist, dense texture with the addition of pumpkin and spices. The cinnamon glaze adds an irresistible, sweet finish.

Cake
3 cups all-purpose flour
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 1/2 cups unsalted butter, softened
2 cups sugar
6 eggs
1 (15-oz.) can pure pumpkin
1 teaspoon vanilla extract

Glaze
2 tablespoons unsalted butter, softened
1 (3-oz.) pkg. cream cheese, softened
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon
1 1/4 cups powdered sugar, sifted
2 to 3 tablespoons heavy whipping cream
1/3 cup coarsely chopped walnuts

Heat oven to 325°. Grease 12-cup Bundt pan with shortening. Sprinkle with flour; tap pan to remove excess flour. In medium bowl, whisk together flour, ginger, 2 teaspoons cinnamon, baking powder, salt and nutmeg.

In large bowl, beat 1 1/2 cups butter and sugar at medium speed 2 minutes or until light and fluffy. Add eggs two at a time, beating well after each addition. At low speed, beat in pumpkin and 1 teaspoon vanilla until well-blended. Slowly add flour mixture, beating just until incorporated. Spoon batter into pan.

Bake 1 hour 20 minutes to 1 hour 30 minutes or until deep golden brown and wooden skewer inserted in center comes out clean. Cool on wire rack 15 minutes. Invert cake onto wire rack; cool completely.

In large bowl, beat 2 tablespoons butter, cream cheese, 1 teaspoon vanilla and 3/4 teaspoon cinnamon at low speed 1 minute or until blended. Slowly beat in powdered sugar until smooth.

Beat in cream until of desired consistency. Pour glaze over cake; sprinkle with walnuts. Let stand until glaze is set. (Cake can be made up to 2 days ahead.) Makes 16 servings

Outrageous Peanut Butter Cup Bars

These over-the-top chocolate brownies are doubly blessed with the much-loved combo of peanut butter and chocolate. They’re studded with peanut butter cups and lavished with a creamy peanut butter-cream cheese frosting.

Bars
3/4 cup unsalted butter, softened
4 oz. unsweetened chocolate, chopped
3 eggs
1 1/3 cups sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
10 snack-sized peanut butter cups, cut into 1/2-inch pieces (1 1/4 cups)

Frosting
6 oz. cream cheese, softened
1/4 cup unsalted butter, softened
1 teaspoon vanilla extract
2 1/2 to 3 cups powdered sugar
1/2 cup creamy peanut butter, room temperature
2/3 cup roasted salted peanuts

Heat oven to 325°. Line 8-inch square pan with heavy-duty foil, leaving extra foil extending over edges. Spray with nonstick cooking spray.

Place 3/4 cup butter and chocolate in medium heatproof bowl; place over medium saucepan of barely simmering water. Stir frequently until mixture is melted and smooth. Remove bowl from saucepan; let stand until cooled slightly.

In large bowl, beat eggs, sugar and salt at medium speed until blended. At low speed, beat in chocolate mixture and 1 teaspoon vanilla until blended. Beat in flour just until incorporated. Gently stir in peanut butter cups. Spread batter in pan.

Bake 40 to 50 minutes or until toothpick inserted in center comes out with moist crumbs attached (be careful not to hit peanut butter cups). Top may crack during baking. Cool completely on wire rack. (Bars may sink slightly during cooling.)

Meanwhile, in another large bowl, beat cream cheese and 1/4 cup butter at medium speed until blended and smooth. Beat in 1 teaspoon vanilla. At low speed, beat in 2 1/2 cups of the powdered sugar until blended and smooth, adding additional powdered sugar, if necessary, to achieve desired spreading consistency. Stir in peanut butter. Spread frosting over bars; sprinkle with peanuts.

Using foil edges, lift bars from pan. Slide bars off foil onto cutting board; cut into 16 pieces. (Bars can be made up to 2 days ahead. Cover and refrigerate. Bring to room temperature before serving.) Makes 16 bars

Orange-Coconut Rounds

Although these are refrigerator cookies, they are more cake-like in texture than the hard, crisp refrigerator cookies you may have grown up with. Their flavor is best described as citrus macaroon¾delicious!

1/2 cup unsalted butter, softened
1 cup sugar
1 egg
2 tablespoons grated orange peel
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup frozen orange or tangerine juice concentrate, thawed
2 cups sweetened flaked coconut, divided
Powdered sugar

In large bowl, beat butter and sugar at medium speed 2 minutes or until fluffy. Reduce speed to low; beat in egg and orange peel until blended.

In medium bowl, stir together flour, baking powder and salt. At low speed, beat flour mixture into butter mixture alternately with juice concentrate until blended.

Divide dough in half. On greased waxed paper, shape each half into log 2 1/2 inches in diameter. Place 1 cup of the coconut on shallow plate. Roll each log in coconut to coat, pressing coconut into dough. Wrap logs in greased plastic wrap; refrigerate overnight.

Heat oven to 350°. Line 3 baking sheets with parchment paper. With sharp knife, cut logs into 1/4-inch slices. Place remaining 1 cup coconut on shallow plate. Press tops of cookies into coconut; place on baking sheets. Bake, one sheet at a time, 9 to 12 minutes or until light golden brown. Remove from pans; cool completely on wire racks. Sprinkle with powdered sugar. Store in airtight container. Makes about 4 dozen cookies

Oatmeal-Cinnamon Chip Cookies

1 cup unsalted butter, softened
1 cup packed brown sugar
1/2 cup sugar
1 egg
1/4 cup water
2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 cups coarsely chopped old-fashioned rolled oats
1 (10-oz.) pkg. cinnamon chips
1 cup raisins or chocolate-covered raisins
1/2 cup chopped pecans or walnuts

Heat oven to 350ª. Place butter, brown sugar and sugar in large bowl; beat at medium speed until light and fluffy. Beat in egg until well-combined. Add water and vanilla, beating well and scraping down sides and bottom of bowl, if necessary.

In medium bowl, stir together flour, salt, baking soda, ginger, cinnamon and nutmeg until blended. Stir flour mixture into batter, along with oats. Stir in cinnamon chips, raisins and pecans.

Drop onto ungreased baking sheets by rounded tablespoons 1 inch apart. Bake 12 to 15 minutes or until just set and pale brown. Cool on baking sheet on wire rack 1 minute. Place cookies on wire rack; cool completely.

Note - To coarsely chop oats, place in food processor; pulse. Makes 4 dozen cookies

Oatmeal-Cherry Cookies

Youãll love biting into these wonderfully soft cookies that are dressed up with walnuts and sweet dried cherries. For a variation, substitute another dried fruit, such as cranberries, floured dates or apricots.

1 cup unsalted butter, melted, cooled
1 cup packed dark brown sugar
2/3 cup sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 cups old-fashioned rolled oats
1 1/2 cups dried cherries
1 cup coarsely chopped walnuts

Heat oven to 375ª. Line 3 to 4 baking sheets with parchment paper. In large bowl, whisk together melted butter, brown sugar and sugar. Whisk in eggs and vanilla until well-blended. In medium bowl, whisk together flour, baking powder and salt. Stir into butter mixture. Stir in all remaining ingredients.

Use #16 cookie scoop or 1/4 cup measure to scoop dough; place on baking sheets, leaving at least 3 inches between cookies. Flatten gently into 3-inch rounds.

Bake 12 to 15 minutes or until light golden brown around edges but still pale in center and slightly soft. Remove from oven; immediately slide parchment paper onto wire racks to cool. Makes 24 (4-inch) cookies

Halloween Haystacks

If you can find them, chocolate sugar cookie cones make a nice base for the haystacks.

1 (5-oz.) box sugar cookie cones
1 (16-oz.) container chocolate frosting
1 (10- to 12.2-oz.) package shredded wheat, crumbled
Assorted candy pumpkins
Ghost-shaped marshmallows

Spread cones with frosting; press crumbled shredded wheat into frosting. Place cone upside down, peak standing in the air, on plate or platter; surround with pumpkins and ghosts.

Fudgy Coconut Cookies

These moist, fudgy cookies were inspired by a Mounds candy bar. They mimic the combination of sweet coconut and chocolate.

12 oz. semisweet chocolate, chopped
3/4 cup packed brown sugar
1/4 cup butter, softened
2 eggs, beaten
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1 cup sweetened flaked coconut
1/2 cup semisweet chocolate chips

Heat oven to 350°. Place chopped chocolate in microwave-safe bowl; microwave on medium 3 to 5 minutes or until almost melted. Stir until smooth. Cool slightly. Stir in brown sugar, butter, eggs and vanilla until smooth.

In small bowl, stir together flour and baking powder; stir into chocolate mixture. Stir in coconut and chocolate chips. Drop heaping tablespoonfuls of batter onto baking sheets.

Bake, 1 sheet at a time, 12 to 15 minutes or until cookies are set. (Be careful not to burn cookies because batter is dark.) Place baking sheet on wire rack; cool completely. Makes 18 cookies

Maple-Pecan Layer Cake

This two-layer cake is loaded with pecans and topped with a buttery, creamy frosting. While the nuts can be ground in a food processor, using a nut grater will produce a darker, nuttier taste because the more finely ground nuts are better dispersed throughout the cake. If possible, use grade B maple syrup; it’s darker in color and has a stronger maple flavor.

Cake
2/3 cup unsalted butter, softened
1 1/3 cups sugar
4 eggs
1 1/2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 cup finely grated or ground toasted pecans
2/3 cup sour cream

Frosting
3 cups powdered sugar, sifted
1/2 cup unsalted butter, softened
1/2 cup maple syrup
1/4 cup finely chopped toasted pecans

Heat oven to 350°. Grease 2 (9x2-inch) round pans. Line bottoms with parchment paper; grease paper. In large bowl, beat 2/3 cup butter and sugar at medium speed 4 to 5 minutes or until light and creamy. In small bowl, whisk together eggs and vanilla; beat into butter mixture in two parts.

In medium bowl, whisk together flour, salt, baking soda and baking powder. Whisk in 1 cup pecans. At low speed, beat into butter mixture in 3 parts alternately with sour cream, beginning and ending with flour mixture. Divide batter evenly between pans.

Bake 30 minutes or until golden brown and toothpick inserted in center comes out clean. Cool on wire rack 10 minutes. Invert cakes onto wire rack; remove parchment. Cool completely.

Meanwhile, in medium bowl, beat powdered sugar and 1/2 cup butter at medium-low speed until blended. Slowly beat in maple syrup until smooth and creamy.

Spread half of the frosting over one cake layer; top with second cake layer. Frost top of cake with remaining frosting; sprinkle with 1/4 cup pecans.

Note - If using nut grater, grate approximately 1 cup toasted pecan halves and measure 1 cup. If using food processor, pulse scant 1 cup toasted pecan halves with 1 tablespoon of the flour until finely ground; measure 1 cup. To toast pecans, place on baking sheet; bake at 350°. for 6 to 8 minutes or until slightly darker in color. Cool. Makes 12 servings

Fudgy Pecan Bars

Caramel sauce adds richness to an already luscious chocolate bar. Look for caramel topping, sauce or spread in the ice cream topping section of grocery stores. For a simple finish, sprinkle the bars with powdered sugar or use a fork to drizzle melted chocolate over the top.

Crust
3/4 cup unsalted butter, softened
1/2 cup powdered sugar
1/4 cup packed brown sugar
1/4 teaspoon salt
1 3/4 cups all-purpose flour

Filling
8 oz. semisweet chocolate, chopped
3/4 cup unsalted butter
1/2 cup sugar
4 eggs
2/3 cup all-purpose flour
3/4 cup purchased caramel sauce
1/2 cup hot strong coffee
1 tablespoon dark rum, if desired
3 cups toasted pecan halves*
2 cups semisweet chocolate chips

Heat oven to 350°. Grease 13x9-inch baking pan. Line with parchment paper, leaving extra paper extending over long sides of pan; grease paper.

In large bowl, beat 3/4 cup butter, powdered sugar, brown sugar and salt at medium speed 2 minutes or until soft and fluffy. At low speed, beat in 1 3/4 cups flour in two additions until just blended. Press mixture into bottom of pan; poke with fork every 2 to 3 inches. Bake 15 minutes or until pale golden brown; cool on wire rack. Increase oven temperature to 375°.

Place chocolate and 3/4 cup butter in medium microwave-safe bowl. Microwave on medium 1 to 3 minutes or until melted; stir until combined. Whisk in sugar. Add eggs one at a time, whisking well after each addition. Sift 2/3 cup flour over mixture; whisk to blend.

Place caramel sauce in small microwave-safe bowl; microwave 20 to 30 seconds to thin. Stir in coffee and rum. Stir into chocolate mixture. Stir in pecans and chocolate chips.

Pour filling into crust. Bake at 375°. for 30 to 40 minutes or until toothpick comes out fudgy and filling is
slightly cracked and raised around edges. (It will puff slightly when fully baked.) Cool on wire rack. Use parchment paper overhang to lift bars from pan. Slice.

Note - To toast pecans, place on baking sheet; bake at 350°. for 6 to 8 minutes or until slightly darker in color. Cool. Makes 24 bars