Innholdsfortegnelse for Issue 4 2021 i Delish Quarterly

4.8 SERVES 8 TOTAL TIME 40 MIN Everyone will gather around this beauty, made of balls of mozzarella-stuffed pizza dough. Fresh parsley and red pepper flakes make it look particularly festive. All-purpose flour, for surface1 lb. refrigerated pizza dough7 mozzarella sticks, cut into33 one-inch pieces1 large egg, plus 1 tbsp. water½ c. finely grated Parmesan¼ c. (½ stick) butter, melted1 tbsp. thinly sliced fresh basil1 tbsp. freshly chopped parsley Pinch crushed red flakes Warm marinara, for serving 1 Preheat oven to 450° and line a large baking sheet with parchment paper. 2 On a floured surface, halve pizza dough. Stretch and roll each half into a long rectangle, then cut into 2" squares (you’ll need 33 total). 3 Wrap a dough square around each piece of mozzarella, forming a tightly…

MAKES 24 TOTAL TIME 35 MIN Brie and pecans turn a package of crescent dough into one of our all-time most popular apps. No mini muffin tin? Form these into 12 larger bites. Cooking sprayAll-purpose flour, for surface1 (8-oz.) tube crescent dough1 (8-oz.) wheel brie½ c. whole berry cranberry sauce¼ c. chopped pecans6 sprigs fresh rosemary, cut into 1" pieces 1 Preheat oven to 375° and grease a mini muffin tin with cooking spray. On a lightly floured surface, roll out crescent dough and pinch together seams. Cut into 24 squares. Place squares in muffin tin. 2 Cut brie into 24 small pieces and place inside crescent dough. Top with a spoonful of cranberry sauce, some chopped pecans, and a sprig of rosemary. 3 Bake until golden, about 15 minutes.…

MAKES 48 TOTAL TIME 1 HR 45 MIN Melted chocolate adds extra depth to the rich cocoa dough, which gets filled with gooey Nutella. ¾ c. raw hazelnuts1½ c. all-purpose flour½ c. unsweetened cocoa powder½ tsp. baking soda¾ tsp. kosher salt4 oz. semisweet chocolate chips½ c. (1 stick) butter, softened, divided½ c. packed brown sugar⅔ c. granulated sugar, divided1 large egg1 tsp. pure vanilla extract1 tbsp. whole milk½ c. Nutella 1 Preheat oven to 350°. On a rimmed baking sheet, roast hazelnuts until fragrant, 10 to 12 minutes. Let cool. Transfer to a food processor and process until finely ground. 2 Meanwhile, in a medium bowl, whisk flour, cocoa powder, baking soda, and salt. Whisk in ground hazelnuts. 3 In a microwavable bowl, microwave chocolate and 4 tablespoons butter, stirring…

MAKES 15 TOTAL TIME 1 HR Sandwiched with dulce de leche and rolled in coconut, these Latin American shortbread cookies are a must-try. 1¼ c. cornstarch1¼ c. all-purpose flour, plus more for surface1 tsp. baking powder½ tsp. baking soda½ tsp. kosher salt¾ c. (1½ sticks) butter, softened¾ c. granulated sugar Zest of 1 lemon3 large egg yolks1 tsp. pure vanilla extract1 (15.8-oz.) jar dulce de leche¼ c. shredded coconut 1 Preheat oven to 350° and line two large baking sheets with parchment paper. In a large bowl, whisk together cornstarch, flour, baking powder, baking soda, and salt. 2 In another large bowl using a hand mixer or in the bowl of a stand mixer using the paddle attachment, beat butter, sugar, and lemon zest. Add egg yolks and vanilla, and…

SERVES 24 TOTAL TIME 1 HR 45 MIN Loaded with toasted nuts—almonds, peanuts, pistachios, whatever you like—this is our unconventional twist on the twice-baked Italian biscuit. 1½ c. whole wheat flour½ c. Dutch process cocoa powder1 tsp. baking powder¼ tsp. baking soda½ tsp. kosher salt5 tbsp. butter, melted1 c. packed brown sugar3 tbsp. honey3 large eggs1 tsp. peppermint extract1½ c. toasted mixed nuts, roughly chopped3 oz. chocolate, chopped1½ c. sliced toasted almonds½ c. turbinado sugar, for sprinkling, optional 1 Line two large baking sheets with parchment paper. In a large bowl, whisk together flour, cocoa, baking powder, baking soda, and salt. 2 In another large bowl, whisk together melted butter, brown sugar, honey, eggs, and peppermint extract until smooth. Fold dry ingredients into egg mixture until no dry spots remain.…

MY FIRST RECOLLECTION of moon pies is seeing them fly through the air at Mardi Gras parades. Beads were common—to catch a moon pie was special! They mystified me: I’d never thought cookie, marshmallow, and chocolate could taste so satisfying when combined. One Mardi Gras when I was immersed in my past life as an attorney—far from my hometown of Baton Rouge—my heart longed for my family traditions. So I spent the weekend perfecting the moon pie. It all starts with buttery, delicate shortbread; you have to roll it thin, since you're getting double cookie in every bite. I typically make a meringue filling, but I sub in store-bought fluff here as a shortcut. I like to cover them with a thin layer of melted mint dark chocolate, which brings…

MAKES 12 TOTAL TIME 1 HR 45 MIN Sweetened condensed milk is the secret to this fudgy topping. We spike it with the creamy Irish liqueur for a decadent, boozy dessert. Cooking spray1 (18-oz.) box brownie mix, plus ingredients called for on box1 tsp. espresso powder½ c. sweetened condensed milk1¾ c. milk chocolate chips¼ c. Baileys Irish Cream½ tsp. pure vanilla extract Pinch kosher salt 1 Preheat oven to 350°. Line an 8"-x-8" baking pan with parchment paper and grease with cooking spray. Prepare brownie batter according to box directions. Stir in espresso powder and pour into prepared pan. Bake until a toothpick inserted into the center comes out with only a few moist crumbs, 25 to 30 minutes. Let cool completely. 2 In a medium heatproof bowl, combine sweetened…

SERVES 12 TOTAL TIME 8 HR 30 MIN FOR THE CRUST Cooking spray9 (1 sleeve) graham crackers, crushed5 tbsp. butter, melted¼ c. packed brown sugar Pinch kosher salt FOR THE CHEESECAKE 3 (8-oz.) blocks cream cheese, softened1 c. packed brown sugar3 large eggs¼ c. sour cream2 tbsp. all-purpose flour1 tsp. pure vanilla extract¼ tsp. kosher salt FOR THE PECAN PIE TOPPING 4 tbsp. butter½ c. packed brown sugar½ tsp. ground cinnamon¼ c. heavy cream1¾ c. whole or chopped pecans Pinch kosher salt 1 Preheat oven to 325° and grease an 8" or 9" springform pan with cooking spray. 2 Make crust: In a large bowl, mix graham crackers, melted butter, brown sugar, and salt. Press mixture into bottom and up sides of pan. 3 Make cheesecake: In a large bowl…

SERVES 10 TOTAL TIME 6 HR 40 MIN Caramel brings out the fruit’s sweetness in this major upgrade of the holiday favorite. Best served with vanilla ice cream. 3½ lb. apples (Honeycrisp, Granny Smith, Gala), cored, peeled, and thinly sliced ¼ c. packed dark brown sugar2 tbsp. fresh lemon juice½ tsp. pure vanilla extract1 tsp. cornstarch1 tsp. cinnamon¼ tsp. kosher salt2 homemade or store-bought pie crusts½ c. caramel1 large egg beaten with1 tbsp. water Coarse sugar, for sprinkling 1 Preheat oven to 400° with a large rimmed baking sheet on the middle rack. 2 In a large skillet over medium heat, cook apples, brown sugar, lemon juice, vanilla, cornstarch, cinnamon, and salt until apples are tender and liquid has thickened, 12 minutes. Let cool slightly. 3 On a lightly floured…

SERVES 10 TOTAL TIME 2 HR Sweet almond extract adds dimension and an Amaretto-like flavor to this addictive cake. Cooking spray2 c. all-purpose flour1 tsp. kosher salt1 tsp. baking powder½ c. (1 stick) butter, softened1 c. plus 1 tbsp. granulated sugar, divided1 large egg½ tsp. almond extract½ c. sour cream2 c. fresh or frozen cranberries 1 Preheat oven to 350° and lightly coat a 9"-x-5" loaf pan with cooking spray. In a large bowl, whisk together flour, salt, and baking powder. 2 In a separate large bowl using a hand mixer or in the bowl of a stand mixer using the paddle attachment, beat butter and 1 cup sugar until creamy. Add egg and almond extract and beat until incorporated. Add dry ingredients and beat until just a few dry…

SERVES 8 TOTAL TIME 1 HR 25 MIN If banana bread was the star of 2020, this cream cheese–stuffed rendition is the future. Swirls of cheesecake are the perfect tangy companion to the rich bread. ½ c. (1 stick) butter, melted, plus more for greasing1 c. plus 2 tbsp. all-purpose flour, divided, plus more for pan1 tsp. baking soda¼ tsp. kosher salt¾ c. plus 2 tbsp. granulated sugar, divided¼ c. buttermilk1 tsp. pure vanilla extract2 large eggs, divided, plus 1 large egg yolk3 ripe bananas, mashed4 oz. cream cheese, softened 1 Preheat oven to 350° and butter and flour a 9"-x-5" loaf pan. In a large bowl, whisk 1 cup flour, baking soda, and salt. 2 In another large bowl, mix. cup sugar, melted butter, buttermilk, vanilla, 1 egg, and…

5.0 SERVES 8 TOTAL TIME 1 HR 20 MIN A frittata for carb lovers, this super-adaptable egg dish layers bread, cheese, spinach, and mushrooms (use whatever vegetables you’ve got!). 1 tbsp. butter1 lb. ground Italian sausage10 large eggs2 c. whole milk Kosher salt Freshly ground black pepper4 c. cubed bread1½ c. shredded Fontina, divided1 c. thawed frozen spinach, drained, and chopped1 c. sliced baby bella mushrooms1 c. halved grape tomatoes¼ c. fresh torn basil, for garnish 1 Preheat oven to 350° and grease a 9"- x-13" baking dish with butter. In a large skillet over medium-high heat, cook sausage, breaking up large pieces with a wooden spoon, until golden, 7 minutes. Remove from heat and let cool. 2 In a large bowl, whisk together eggs and milk and season with…

THERE ARE TIMES during the year when the only thing that gives me some sense of control in this crazy world is baking anything: banana bread…or chocolate chip cookies…or multiple loaves of sourdough (which I’ve been known to do when things get really dark). And then there are the times of year—namely HOLIDAY TIME—when my schedule is so batsh*t crazy that the concept of whipping up a batter or dough just isn’t in the cards (I’m half-Jewish, half-Catholic, so we double-down on celebrations), and I make do with whatever I can find at my supermarket. These Hanukkah candy–stuffed dreidel cookies are so fun that no one cares we’re not making anything from scratch. Holiday baking doesn’t have to mean cheeky aprons, flour-covered noses, and an assembly line of elves prepping…

SERVES 8 TOTAL TIME 30 MIN Slathered in a melted butter–poppy seed mixture, these crescent roll-ups will always impress. Cooking sprayAll-purpose flour, for surface1 (8-oz.) tube crescent roll dough2 tbsp. Dijon mustard½ lb. deli sliced ham½ lb. sliced Swiss cheese4 tbsp. butter, melted1 tbsp. freshly chopped parsley¼ tsp. garlic powder1 tsp. poppy seeds 1 Preheat oven to 350° and grease an 8"-x-8" baking pan with cooking spray. 2 On a lightly floured surface, unroll crescent dough and separate into four rectangles. Pinch perforations to seal. Spread with mustard and top with sliced ham and Swiss. Starting with a short side, roll up each rectangle, pinch edges to seal, and slice into 5 to 6 roll-ups. Place cut side up in baking pan. 3 In a small bowl, whisk melted butter,…

MAKES 24 TOTAL TIME 1 HR 45 MIN Like gingerbread cookies, only way better. Packed with spice (don’t sleep on the black pepper), they have nicely crackled tops and a cake-like texture. 2 c. all-purpose flour¾ tsp. baking soda1 tsp. baking powder1½ tsp. ground cinnamon2½ tsp. ground ginger¼ tsp. ground cloves½ tsp. freshly ground black pepper1 tsp. kosher salt¾ c. (1½ sticks) butter, softened½ c. packed brown sugar⅓ c. molasses1 large egg1 tsp. pure vanilla extract¼ c. granulated sugar, for rolling 1 In a medium bowl, whisk together flour, baking soda, baking powder, spices, and salt. 2 In a large bowl using a hand mixer or in the bowl of a stand mixer using the paddle attachment, beat butter and brown sugar until light and fluffy. Beat in molasses, egg,…

COOKIES ARE SYNONYMOUS with “cozy” for me. Instead of lighting candles to give my apartment that warm feeling, I bake cookies. But sometimes (OK, most of the time), I simply do not have the energy, patience, or ingredients to whip up a batch from scratch when the mood strikes. Enter store-bought cookie dough. The premade stuff has come a longggg way from our childhoods—the options are now endless. You can find cookie dough for popular dietary restrictions (gluten-free, vegan) or whatever flavor you’re craving (peanut butter, pumpkin spice). I did the (very) hard work for you and baked up 27 kinds of cookie doughs and mixes. These six winners will make you say: “This is the FUTURE.” BEST SUGAR BETTY CROCKER SUGAR COOKIE I used to think sugar cookies were…

MAKES 16 TOTAL TIME 2 HR Consider this the cheater version of the classic holiday treat. Everything you love about that sticky pecan pie topping, with none of the pie crust fuss. Cooking spray1 (18-oz.) box fudge brownie mix, plus ingredients called for on box4 tbsp. butter, melted¾ c. packed brown sugar⅓ c. maple syrup2 tsp. pure vanilla extract½ tsp. kosher salt2 large eggs2¼ c. whole or chopped pecans 1 Preheat oven to 350°. Grease a 9"- x-13" baking pan with cooking spray and line pan with parchment paper. Grease parchment wwith cooking spray. Prepare brownie batter according to box directions and pour into pan. Bake until a toothpick inserted into the center comes out with only a few moist crumbs, 20 to 25 minutes. Keep oven on. 2 Meanwhile,…

5.0 MAKES 18 TOTAL TIME 1 HR 20 MIN Mini M&M’s = best decorating hack. Make sure to pipe a good amount of frosting on these—they look best with several strings of lights. 1 (15-oz.) box devil’s food cake mix, plus ingredients called for on box1½ c. heavy cream1 (8-oz.) block cream cheese, softened1 c. granulated sugar1 tsp. pure vanilla extract¼ tsp. kosher salt Black or green decorating gel Mini M&M’s 1 Preheat oven to 350° and line two muffin tins with 18 cupcake liners. Prepare cake mix according to package directions and fill liners ¾ full. Bake until a toothpick inserted in the center comes out clean, 18 minutes. Let cool completely. 2 In a large bowl using a hand mixer or in the bowl of a stand mixer…

5.0 MAKES 20 TOTAL TIME 1 HR 10 MIN So much easier to serve than actual pie, this crowd-pleaser has a press-in shortbread crust and a classic filling. Whipped cream not optional. FOR THE CRUST Cooking spray3 c. all-purpose flour1½ c. (3 sticks) butter, cut into ½" pieces, softened½ c. powdered sugar Pinch kosher salt FOR THE FILLING 3 c. pumpkin puree2 c. heavy cream1 c. packed brown sugar4 large eggs, beaten2 tbsp. all-purpose flour1 tbsp. ground cinnamon, plus more for garnish½ tsp. ground nutmeg½ tsp. ground ginger2 tsp. pure vanilla extract Pinch kosher salt Whipped cream, for serving 1 Make crust: Preheat oven to 350° and grease a 12"-x-17" baking sheet with cooking spray. In a large bowl, mix together flour, butter, powdered sugar, and salt until crumbly. 2…

5.0 SERVES 12 TOTAL TIME 3 HR 40 MIN This layered masterpiece takes time—but will wow the whole table. FOR THE RED VELVET CAKE Butter, for greasingAll-purpose flour, for cake pans1 (15-oz.) red velvet cake mix, plus ingredients called for on box FOR THE CHEESECAKE 3 (8-oz.) blocks cream cheese⅔ c. granulated sugar2 large eggs⅓ c. sour cream1 tbsp. all-purpose flour1 tsp. pure vanilla extract¼ tsp. kosher salt FOR THE FROSTING 2 (8-oz.) blocks cream cheese½ c. (1 stick) butter, softened2¼ c. powdered sugar1 tsp. pure vanilla extract 1 Make red velvet cake: Preheat oven to 350° and butter and flour two 9" cake pans. Prepare cake mix according to package directions. 2 Divide batter between pans and bake until a toothpick inserted in the center comes out clean, 30…

SERVES 10 TOTAL TIME 7 HR 40 MIN Sweet-tart coconut milk filling is the perfect match for the Biscoff cookie crust. FOR THE CRUST ¼ c. melted butter, plusmore for pie plate1 (8.8-oz.) packageBiscoff cookies, finely crushed½ tsp. kosher salt FOR THE FILLING & SERVING 1 (.25-oz.) packet powdered gelatin10 oz. fresh or frozen cranberries¾ c. packed brown sugarJuice and zest of 1 orange1 (13.5-oz.) can full-fat coconut milk2 tbsp. heavy cream1 tsp. freshly grated ginger¼ tsp. kosher salt Whipped cream 1 Preheat oven to 350° and grease a 9" pie plate with butter. 2 Make crust: In a large bowl, stir Biscoff crumbs, melted butter, and salt. Press into the bottom and up the sides of pie plate. Bake until golden, 10 minutes. Transfer to a wire rack to…

MAKES 1 HOUSE TOTAL TIME 5 HR 15 MIN 1 MAKE GINGERBREAD PIECES 42⁄3 c. all-purpose flour, plus more for surface4 tsp. ground ginger2 tsp. ground cinnamon1. tsp. baking soda1 tsp. kosher salt Pinch ground nutmeg Pinch ground cloves6 tbsp. butter, melted½ c. firmly packed light brown sugar1¼ c. unsulfured molasses 1 In a large bowl, whisk together flour, ginger, cinnamon, baking soda, salt, nutmeg, and cloves. 2 In a medium bowl, whisk together melted butter, brown sugar, and molasses until dissolved. 3 Make a well in the flour mixture and pour in melted butter mixture. Stir with a rubber spatula until no dry patches remain. (Add a little water, up to 1 tablespoon, to bring dough together if necessary.) 4 Turn out dough onto a clean work surface and…

MAKES 2 CUPS TOTAL TIME 1 HR 20 MIN Black sesame seeds up the nuttiness (and wow factor) of this otherwise classic recipe. ½ c. granulated sugar¼ c. corn syrup2 tbsp. honey Pinch kosher salt2 tbsp. butter2 tsp. pure vanilla extract1⅓ c. dark-roasted peanuts¼ c. toasted sesame seeds½ tsp. baking soda 1 Line a large rimmed baking sheet with parchment paper or a silicone baking mat. In a medium pot over medium heat, combine sugar, corn syrup, honey, 2 teaspoons water, and salt. Once combined, avoid stirring more. 2 Cook until mixture begins to turn light amber and reaches 280° on a candy thermometer, 7 minutes. Gently stir in butter and vanilla until well combined; mixture will sputter. 3 Stir in peanuts and sesame seeds. Continue cooking, stirring occasionally, until…

MAKES 12 TOTAL TIME 1 HR 5 MIN The word truffle might sound fancy, but these no-bake bites use just three main ingredients: crushed Oreos, cream cheese, and vanilla. 1 (14-oz.) package Oreos1 (8-oz.) block cream cheese, softened1 tsp. pure vanilla extract2 c. white chocolate chips, melted½ c. semisweet chocolate chips, melted 1 In the bowl of a food processor, blend Oreos into fine crumbs. Transfer all but 2 tablespoons of crumbs to a medium bowl. Stir in cream cheese and vanilla until evenly combined. 2 Line a baking sheet with parchment paper, and use a small cookie scoop to form mixture into balls. Freeze until slightly hardened, 30 minutes. 3 Dip the frozen balls in melted white chocolate until coated and return to baking sheet. Drizzle half the balls…

5.0 SERVES 10 TOTAL TIME 1 HR 15 MIN We love a loaf cake in the Delish kitchen. This one is incredibly moist, thanks to canned pumpkin, and super adaptable—stir chocolate chips, dried cranberries, pecans, or walnuts into the finished batter. Cooking spray2 c. all-purpose flour1 tsp. ground cinnamon1 tsp. baking soda½ tsp. baking powder½ tsp. kosher salt¼ tsp. ground ginger¼ tsp. ground nutmeg½ c. (1 stick) butter, melted1¼ c. granulated sugar1 c. pumpkin puree¼ c. sour cream2 large eggs1 tsp. pure vanilla extract Cinnamon sugar, for sprinkling, optional 1Preheat oven to 350° and line an 9"- x-5" loaf pan with parchment paper and grease with cooking spray. 2 In a large bowl, whisk together flour, cinnamon, baking soda, baking powder, salt, ginger, and nutmeg. 3 In a separate large…

SERVES 12 TOTAL TIME 1 HR 30 MIN FOR THE CAKE Cooking spray2½ c. all-purpose flour1 tsp. ground cinnamon1 tsp. kosher salt1 tsp. baking powder½ tsp. baking soda1 c. (2 sticks) butter, softened¾ c. packed brown sugar¾ c. granulated sugar2 large eggs1 tsp. pure vanilla extract1 c. sour cream2 medium sweet-tart apples (such as Granny Smith or Honeycrisp), peeled, cored, and chopped FOR THE STREUSEL TOPPING 12 tbsp. butter, melted and cooled slightly1½ c. all-purpose flour¾ c. packed brown sugar1 tsp. ground cinnamon Pinch kosher salt Powdered sugar, for dusting, optional 1 Preheat oven to 350° with a rack in the middle position. Grease a 9"-x-13" pan with cooking spray. Make cake: In a medium bowl, whisk together flour, cinnamon, salt, baking powder, and baking soda. 2 In a large…

SERVES 8 TOTAL TIME 1 HR 30 MIN Croissants take on new life when baked in eggs and cream—the flaky tops get ultra-crispy while the center stays soft and custardy. 6 large croissants, quartered 6 slices bacon8 large eggs3 c. whole milk1 c. heavy cream2 tbsp. finely chopped chives, plus more for garnish2 tsp. chopped fresh thyme Kosher salt Freshly ground black pepper Pinch cayenne pepper1 c. shredded Gruyère, divided1 c. shredded mozzarella, divided Butter, for pan 1 Preheat oven to 450°. Spread croissants on a large baking sheet cut side up and bake until golden, 6 minutes. 2 In a large skillet over medium heat, cook bacon until crispy, 8 minutes. Transfer to a paper towellined plate to drain. Chop. 3 In a large bowl, whisk eggs, milk, cream,…

MAKES 12 TOTAL TIME 2 HR 30 MIN 2 (16-oz.) logs sugar cookie dough½ c. all-purpose flour1 (7-oz.) tube white cookie icing1 (7-oz.) tube blue cookie icing1 (16-oz.) tub vanilla frosting1 (10.1-oz.) bag M&M’s Minis 1 In a large bowl, mix sugar cookie dough and flour with your hands until combined. Divide in half. Roll out each half on parchment paper to ¼" thick. Use a dreidel cookie cutter to cut out cookies. You’ll need three cookies for each treat: two whole cookies, and one with a hole in the middle, to hold your treats inside. So cut in numbers divisible by 3: 6, 9, 12, 15, etc. Every third cookie, use the back of a piping tip to cut out the center of the cookie, like a donut. Once…

MAKES 24 TOTAL TIME 1 HR 15 MIN One of the most classic Christmas cookies for a reason: The rich almond flavor paired with fruity jam never gets old. 1½ c. almond flour1½ c. all-purpose flour¼ tsp. ground cinnamon¼ tsp. ground cloves¼ tsp. kosher salt1 large egg2 tsp. pure vanilla extract1⁄2 c. (1 stick) butter, softened1⁄2 c. granulated sugar1⁄2 c. raspberry jam Powdered sugar, for dusting 1 In a medium bowl, whisk together both flours, cinnamon, cloves, and salt. In a small bowl, whisk together egg and vanilla. 2 In a large bowl using a hand mixer or in the bowl of a stand mixer using the paddle attachment, beat butter and sugar until light and fluffy, 3 to 4 minutes. Add egg mixture and beat until combined. Add dry…

1 Peppermint Bark Brownies MAKES 16 TOTAL TIME 1 HR 45 MIN These are all about that THICK layer of mint–white chocolate frosting. Cooking spray1 (18-oz.) box brownie mix, plus ingredients called for on box1 c. (2 sticks) butter, softened1½ c. powdered sugar½ tsp. peppermint extract1½ c. white chocolate chips, melted and cooled Pinch kosher salt½ c. crushed candy canes 1 Preheat oven to 350°. Line a 9"-x-13" baking pan with parchment paper and grease with cooking spray. Prepare brownie batter according to box directions and pour into pan. Bake until a toothpick inserted into the center comes out with only a few moist crumbs, 25 to 30 minutes. Let cool completely. 2 In a large bowl using a hand mixer or in the bowl of a stand mixer using…

MAKES 12 TOTAL TIME 1 HR 30 MIN Andes Mints lovers, these are for you: They’re stuffed with a layer of the candy. Cooking spray1 (18-oz.) box brownie mix, plus ingredients called for on box28 Andes Mints, plus more chopped for topping½ c. (1 stick) butter, softened3 c. powdered sugar½ tsp. peppermint extract3 tbsp. milk Green food coloring½ c. mini chocolate chips 1 Preheat oven to 350°. Line an 8"-x-8" pan with parchment paper and grease with cooking spray. Prepare brownie batter according to box directions and pour into pan. Top with an even layer of Andes Mints, and bake until a toothpick inserted into center comes out with only a few moist crumbs, 25 to 30 minutes. Let cool completely. 2 In a large bowl using a hand mixer…

MAKES 12 TOTAL TIME 1 HR 20 MIN Almost too cute to eat, these work with any flavor cupcake. Don’t want to deal with a star tip? Simply dot the frosting or use mini marshmallows. 1 (15-oz.) box vanilla, yellow, or chocolate cake mix, plus ingredients called for on box½ c. (1 stick) unsalted butter, softened to room temperature2 (8-oz.) blocks cream cheese, softened to room temperature3 c. powdered sugar1 tsp. pure vanilla extract Red food coloring Red sanding sugar 1 Preheat oven to 350° and line a muffin tin with cupcake liners. Prepare cake mix according to package directions and fill liners ¾ full. Bake until a toothpick inserted in the center comes out clean, 18 minutes. Let cool completely. 2 In a large bowl using a hand mixer…

SERVES 12 TOTAL TIME 8 HR FOR THE CRUST Cooking spray12 graham crackers, crushed6 tbsp. butter, melted1 tsp. ground cinnamon¼ c. granulated sugar Pinch kosher salt FOR THE CHEESECAKE 4 (8-oz.) blocks cream cheese, softened¼ c. caramel, plus more for drizzling¼ c. granulated sugar3 large eggs¼ c. sour cream1 tsp. pure vanilla extract2 tbsp. all-purpose flour¼ tsp. kosher salt¼ tsp. ground cinnamon FOR THE TOPPING ¼ c. packed brown sugar¼ c. all-purpose flour¼ c. old-fashioned oats½ tsp. ground cinnamon Pinch of kosher salt4 tbsp. butter, softened1 apple, peeled and finely chopped 1 Preheat oven to 325° and grease an 8" or 9" springform pan with cooking spray. 2 Make crust: In a large bowl, mix graham crackers, melted butter, cinnamon, sugar, and salt. Press into bottom and up sides of…

SERVES 10 TOTAL TIME 1 HR 40 MIN Somewhere between a cake, a crumble, and gingerbread, this molasses pie has a little something for everyone. ¾ c. (1½ sticks) butter, cut into cubes, plus more for pie plate2 c. all-purpose flour, plus more for surface1 homemade or store-bought pie crust¾ c. dark molasses½ tsp. ground cinnamon¼ tsp. ground ginger¼ tsp. ground cloves½ tsp. baking soda⅔ c. packed brown sugar½ tsp. kosher salt 1 Preheat oven to 400° and grease a 9" pie plate with butter. 2 On a lightly floured surface, roll out pie crust into a 12" circle. Drape over pie plate and gently press to fit (don’t stretch). Prick bottom with a fork, trim edge to 1", tuck overhang under itself, and crimp edges. Chill in refrigerator for…

CUT BEFORE YOU BAKE Roll out the dough, then print the house template at delish.com/gingerbread-house and use a pizza wheel or sharp knife to cut out two pieces of each shape. Bake. (A, B) DECORATE WALLS FIRST Heavy windows and doors are easiest to apply before you build the house, when the gingerbread pieces are flat. Let them dry a little before standing the pieces upright. (C) PUT A PIN IN IT While the icing dries, secure the house by inserting T-pins through the corners (remove once dry). Or place sturdy glasses or cans around the walls to hold them up. (E) LET THE ICING SET Giving it some time to dry is the most important part of assembly. This is especially true of the walls—they gotta be sturdy before…

MAKES 24 TOTAL TIME 3 HR 30 MIN You don’t need any candy-making skills to pull off these perfectly chewy bites. When wrapped in wax paper, they’ll always impress friends or coworkers. Cooking spray6 tbsp. unsalted butter¾ c. heavy cream¼ c. corn syrup½ tsp. pure vanilla extract1 c. granulated sugar Flaky sea salt, for garnish 1 Line a 9"-x-5" loaf pan with parchment paper and grease generously with cooking spray. In a medium heatproof bowl, combine butter and cream and microwave on low until butter is fully melted. 2 In a medium saucepan over medium heat, combine ¼ cup water, corn syrup, vanilla, and sugar, and stir gently to combine. Bring to a boil and cook until the mixture turns a deep golden color and reaches 320° on a candy…

MAKES 16 TOTAL TIME 3 HR 20 MIN Studded with mini marshmallows, these are for chocolate–peanut butter lovers. Swap in butterscotch chips for a rich caramel flavor. Cooking spray4 tbsp. butter1 c. peanut butter½ tsp. pure vanilla extract Pinch kosher salt2 c. chocolate chips1 (10-oz.) bag rainbow mini marshmallows 1 Grease an 8"-x-8" baking pan with cooking spray. In a medium saucepan over medium heat, melt butter, peanut butter, vanilla, and salt. 2 Remove from heat and stir in chocolate chips. If necessary, return to low heat to finish melting chips. Let cool to room temperature. 3 Stir in marshmallows. Pour mixture into pan and refrigerate until set, 3 hours. Cut into squares.…

SERVES 10 TOTAL TIME 1 HR 30 MIN Lemon juice–infused icing gives this a crunchy crust, while the inside stays super delicate. FOR THE CAKE Cooking spray½ c. (1 stick) butter, softened1 c. granulated sugar1 tbsp. lemon zest, plus more for garnish3 large eggs1 tsp. pure vanilla extract2 c. all-purpose flour1 tsp. baking powder½ tsp. baking soda½ tsp. kosher salt¾ c. buttermilk FOR THE GLAZE ½ c. powdered sugar3 tsp. lemon juice 1 Preheat oven to 350° and grease a 9"-x-5" loaf pan with cooking spray. In a large bowl using a hand mixer or in the bowl of a stand mixer using the paddle attachment, beat together butter, sugar, and lemon zest until light and fluffy. Add eggs, one at a time, beating well between each addition, until well…

SERVES 16 TOTAL TIME 2 HR 2¼ c. all-purpose flour, plus more for pan¼ tsp. baking soda¼ tsp. kosher salt¾ c. (1½ sticks) unsalted butter, softened, plus more for pan2¼ c. granulated sugar4 large eggs, plus 1 egg yolk, room temperature¾ c. sour cream1½ tsp. pure vanilla extract Powdered sugar, for dusting 1 Preheat oven to 325°. Butter and flour a 9" or 10" Bundt pan. In a medium bowl, whisk together flour, baking soda, and salt. 2 In a large bowl using a hand mixer or in the bowl of a stand mixer using the paddle attachment, cream butter and sugar until fluffy and pale in color. Add eggs and egg yolk one at a time, beating well after each addition. Mix in sour cream and vanilla. Gently fold…

HOT TIP! You can prep each of these the night before, cover with foil, and refrigerate. While the oven preheats, let it come to room temperature. Chicken’n’ Waffles Casserole SERVES 8 TOTAL TIME 1 HR 30 MIN A genius way to serve a big batch of this comfort food. Using shortcuts like frozen waffles and breaded chicken, it’s surprisingly low effort to throw together. 10 toaster waffles1 (25-oz.) package frozen breaded chicken8 large eggs¾ c. milk¼ c. maple syrup, plus more for drizzling2 tbsp. butter, melted Kosher salt Freshly ground black pepper 1 Preheat oven to 400°. Place waffles and chicken on two large baking sheets. Bake until waffles are golden and crispy, 15 minutes. Remove waffles and continue baking chicken until warmed through and crispy, 15 minutes more. Transfer…

This martini is just one of the 365 (!) fun ideas in our brand-new 2022 Recipe-A-Day Calendar. Packed with snacks and drinks, it’s the perfect gift for any food lover. Get yours at DELISH.COM/2022CALENDAR.…