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6-inch cake Preheat oven to 350°F. Grease and flour two 6-inch round cake pans. Prepare cake batter as directed. Fill each pan with 11 ounces (312 grams) cake batter (1/3 full). Bake for 25 to 30 minutes or until toothpick inserted near centers comes out clean. Cool in pans on wire rack for 10 minutes. Remove from pans and cool completely. Make cupcakes with remaining batter by spooning batter into paper bake cup-lined 2 1/2-inch muffin cups, filling each about two-thirds full....

1 cup all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon ground cinnamon ½ teaspoon salt 1 ½ cup grated carrots ½ cup coarsely chopped pecans ½ cup shredded coconut (sweetened or unsweetened) ¼ cup moist, plump dried cranberries or raisins 1 cup sugar ½ cup canola or safflower oil 2 large eggs For the Ice Cream Layers 3 pint ice cream, vanilla, butter pecan, rum raisin or your favorite flavor, softened Toasted nuts or toasted coconut for topping...

3 cup white rice flour 3 cup potato starch 2 cup sorghum flour 4 teaspoon xanthan gum

⅓ cup butter, softened 3 cup powdered sugar 1 tablespoon milk 1 teaspoon vanilla Test Kitchen Tip: Use a spice grinder or coffee grinder to grind the chai tea.

Tips Nutrition facts are given per cookie.

½ cup tahini (sesame seed paste) ½ cup water 3 tablespoon lemon juice 3 tablespoon honey 2 tablespoon olive oil 1 tablespoon Dijon-style mustard ¼ teaspoon salt

6 cup water 3 ounce dried mulato chile peppers 2 ounce dried ancho chile peppers 2 ounce dried pasilla chile peppers 1 cup pitted whole dates, chopped 1 pound tomatillos, husked 2 bunches green onions, cut into 2- to 3-inch pieces 1 cup almonds ½ cup sesame seeds 6 cloves garlic, halved lengthwise 2 tablespoon vegetable oil 10 cup reduced-sodium chicken broth 2 6-inch corn tortillas, torn 2 teaspoon salt 1 teaspoon dried oregano, crushed 1 teaspoon ground cumin ½ teaspoon ground coriander ¼ cup orange juice

½ cup reduced-sodium soy sauce ¼ cup snipped fresh cilantro ¼ cup sliced green onions (2) 1 tablespoon toasted sesame oil 1 small fresh jalapeño chile pepper, seeded and finely chopped* 2 teaspoon sugar 2 teaspoon rice vinegar 2 teaspoon grated fresh ginger 2 cloves garlic, minced

1 ½ cup powdered sugar 1 8 ounce carton sour cream 1 cup whipping cream (do not use ultra-pasteurized whipping cream) 2 tablespoon maraschino cherry juice Chocolate-Dipped Cherries 16 maraschino cherries with stems ½ cup semisweet chocolate pieces 1 teaspoon shortening Alphabet Cookies: On a lightly floured surface knead 1/3 cup all-purpose flour into 1/2 of a 16.5-ounce package of refrigerated sugar cookie dough. Roll dough 1/4-inch thick. Brush lightly with water; sprinkle with coarse red sugar....

3 8 ounce Bartlett pears, peeled 2 cup water ¼ cup granulated sugar 1 tablespoon orange juice 1 3-inch stick cinnamon 1 ⅔ cup all-purpose flour ¾ cup packed brown sugar ⅓ cup unsweetened cocoa powder 1 teaspoon baking powder 1 teaspoon ground cinnamon ½ teaspoon baking soda ½ teaspoon salt 1 egg 1 cup buttermilk or sour milk* ½ cup olive oil 1 tablespoon all-purpose flour 1 tablespoon unsweetened cocoa powder ¼ teaspoon ground cinnamon 3 ounce white baking chocolate, melted Finely shredded orange peel (optional)

1 ¼ cup all-purpose flour ⅓ cup sugar ¼ cup natural unsweetened cocoa powder dash of salt ½ cup cold butter, cut up 1 egg yolk 2 tablespoon cold water Chocolate Buttercream ¼ cup softened butter 1 cup powdered sugar 3 tablespoon unsweetened cocoa powder 2 tablespoon milk 1 cup powdered sugar

Minty Chocolate Drizzle In a small microwave-safe bowl combine 4 ounces semisweet or bittersweet chocolate, chopped; 2 teaspoons shortening; and 1/2 teaspoon peppermint extract or mint extract. Microwave, uncovered, on 100% power (high) for 1 to 2 minutes or until melted, stirring every 30 seconds. Peanut Butter Blossoms: Preheat oven to 350°F. In a large bowl beat 1/2 cup shortening and 1/2 cup peanut butter with an electric mixer on medium to high speed for 30 seconds....

4 dried ancho chile peppers* 2 dried guajillo chile peppers* 1 medium onion, chopped 3 cloves garlic, minced 1 tablespoon vegetable oil 1 tablespoon sesame seed ¼ teaspoon apple pie spice ¼ teaspoon salt ¼ teaspoon ground black pepper 1 14.5 ounce can diced fire-roasted tomatoes ¾ cup chicken broth or water 2 tablespoon golden raisins 2 tablespoon sliced almonds, toasted