I received this an email from ATK. I substituted dried cranraisins for the dried cherries, semi-sweet chocolate chips for bittersweet chocolate and used my hand mixer. Dried cranberries may also be used instead of the cherries. Quick oats may be used instead but will yield a cookie with slightly less chewiness. These cookies will keep for 4 to 5 days stored in airtight container or zipper-lock bag, but they will lose their crisp exterior and become uniformly chewy after a day or so. I only baked one cookie tray at a time. These were very good. I froze them in individual bags for a sweet treat.
Frozen puff pastry is cut into hearts and baked, then split and filled with strawberry jam, whipped topping and strawberries for special, pillowy treats.
The oohs and ahhs will be for you instead of the waiter when you serve this restaurant fave with layers of moist cake, caramel filling and chocolate-dipped wafers.
Drop that kindling and head indoors. You don't need a campfire to enjoy the ooey-gooey taste of toasted marshmallows. This cake pairs them with their old friend, chocolate.
We heart cupcakes. Any kind. But moist red velvet topped with cream cheese frosting makes the experience truly special, whenever you're looking to satisfy your inner child.
Beantown is famous for this classic combination of rich chocolate and creamy filling. Our made-over version is airier, more delicate and lower in fat than the original.
The chocolate eclair, let's face it, is all about the cream filling. Here we celebrate that delectable vanilla surprise in our take on the eclair, squared.
Yellow cake, meet coconut. Pudding, here are your two new BFFs. One taste of this moist, fluffy, sweet dessert and they'll be inseparable in your kitchen from now on.
The slow cooker is responsible for the molten gooeyness, but you can take the credit. Your guests will be lining up at the table before you set out plates.
Ripe fruit and toasted coconut top this iconic graham-cracker-and-creamy-pudding dessert for a fresh take on a classic. And it's just as delicious now as it always was.
An angel food cake is split, layered with berry fruit spread and whipped topping and frosted with more whipped topping for a luscious spring or summer dessert.
