Peppermint Marshmallows

I made these to go along with the Hot Chocolate that I gave away for Christmas last year.  I think I should have whipped them a bit longer, but they still tasted great! This recipe comes from Little Birdie Secrets

1/2 c. powdered sugar

1/3 c. cornstarch
2 envelopes unflavored gelatin
1 1/3 c. sugar
2/3 c. light corn syrup
1/2 c. crushed peppermint candy canes (about 6)
1/8 tsp. salt
*Tip: to crush your candy canes, break them up in large pieces, then seal them in a Zip Loc bag. Put your bag on a sturdy cutting board and use a hammer to smash them into a powder. The finer the powder, the better.
1. Into a small bowl, sift together powdered sugar and cornstarch. Line a 9x13" pan with foil and spray with non-stick cooking spray.
2. Sift 2 Tbsp. of the powdered sugar mixture into pan and tilt to coat all sides. Leave excess in pan.3. Place 2/3 c. water in a large bowl and sprinkle with gelatin. Let soften 5 minutes.

4. In medium, heavy-bottom saucepan, heat sugar, corn syrup, candy cane, and salt over medium heat until completely dissolved (about 7 minutes).
5. Pour into bowl with gelatin mixture and beat on high speed with electric mixer until light and fluffy (10-15 minutes).
6. Spread evenly into prepared pan. Smooth top and dush with powdered sugar mixture. Let sit at room temperature for 2 hours.
7. Lift from pan with foil. With a small, wet cookie cutter, cut shapes and dip sides in sugar mixture. Cut up remaining marshmallows into small, irregular pieces (these are the ones I let my kids and husband eat!). Or, using a wet knife, cut into 6 large squares and dip sides into powdered sugar mixture. Then cut each of those squares into 9 pieces and dip in sugar mixture.
8. Store at room temp, loosely covered.  

Pumpkin Cupcakes with Dulce de Leche Frosting

These are delicious.  Although, I have to admit as to not making the dulche de leche.  Want to hear a funny story?  So, I wanted to make these.  I knew that I had seen dulce de leche somewhere, and I didn't want to make it.  So, I went to the store, bought regular sweetened condensed milk and what I THOUGHT was dulce de leche.  Get home, make the cupcakes, go to make the frosting and realize:  I haven't bought dulce de leche.  I bought sweetened condensed milk IN SPANISH.  I am so awesome I know.  

This recipe comes from Langes Fadchen.

1 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon coarse salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/8 teaspoon ground nutmeg

1/8 teaspoon allspice

1/2 cup packed light brown sugar

1/2 cup granulated sugar

1/2 cup (1 stick) unsalted butter, melted and cooled

2 large eggs, lightly beaten

7.5 ounces pureed pumpkin 

. Preheat oven to 350 degrees. Line 12 cupcake wells with paper liners; set aside. 

2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.

3. In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.

4. Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Cool in pan on wire rack for ten minutes, then remove from pan and transfer to a wire rack. Let cool completely.

Dulce De Leche

Recipe from Sweetest Kitchen 

Makes just enough to fill cupcakes and use in frosting

1 14 oz can sweetened condensed milk

Boiling water

1. Preheat oven to 425 degrees F.

2. Open up the can and pour the sweetened-condensed milk into a pie pan. Cover tightly with foil. Place into a larger pan and pour boiling water in larger pan & around pie plate (level of water should be about halfway up the pie plate). Don’t let any water seep up and into the pie plate.

3. Place in oven and bake for one hour. At the one hour point, peel off foil and check for progress. If the mixture has thickened and turned a caramel color, it’s done. If it doesn’t quite look thick enough or dark enough, cover it up and bake it a little longer (might take up to 75 minutes or more).

4. When the mixture appears to have turned into a nice, thick caramel, remove from the oven. Let sit for a few minutes, and then beat with an electric mixer until smooth.

5. Measure out 1/4 cup plus 2 tablespoons of dulce de leche and set aside for buttercream. Using the cone method, fill each cupcake with a small spoonful of the remaining dulce de leche and replace cake tops. 

Dulce De Leche Buttercream

Makes enough to generously frost 12 cupcakes

3/4 cup (1 1/2 sticks) unsalted butter, softened

1 1/2 tablespoons heavy cream

1/2 teaspoon vanilla

2 cups powdered sugar

Pinch of salt

1/4 cup + 2 tablespoons prepared dulce de leche

1. Cream together softened butter and powdered sugar on low using an electric mixer. Add cream and vanilla and beat on medium speed until smooth and no lumps appear. Scrape down the sides of the bowl. Add the prepared dulce de leche and beat to incorporate. Pipe generously onto cupcakes.

Almond cupcakes with Caramel frosting

This is one of those recipes that I almost hesitate to share. It is so incredibly good, that I want to hide it and make it my secret ingredient recipe. But, I am willing to be generous, so here you go.  


Cupcakes

• 1 (18.25 oz.) white cake mix
• 1 cup buttermilk
• 1/2 cup vegetable or canola oil
• 1 tsp. almond extract
• 1 tsp. vanilla
• 4 eggs

Add the cake mix, buttermilk, oil, almond extract and vanilla to a large mixing bowl. Beat with an electric mixer on low to medium speed until moistened, about 30 seconds.  Add eggs one at a time, until the batter is well-mixed. Increase speed to high and beat until thick and fluffy, 2 minutes longer.

Pour or scoop the batter into the paper liners until they are 2/3 full. Bake for 15-20 minutes, or until a toothpick inserted in the middle comes out clean. Remove from oven and let cupcakes cool on a wire rack.

Frosting (the best part)

1/4 cup sugar

2 Tbsp. water

1/4 cup heavy cream

1 tsp. vanilla

3/4 cup (1.5 sticks) salted butter, softened

2 cups powdered sugar

Briefly stir together granulated sugar and water in a small saucepan and bring to a boil over medium-high heat. Continue cooking, without stirring, until mixture turns dark amber in color, about 6 to 7 minutes.

Remove from heat and slowly add in cream and vanilla (just start with a tablespoon or two), stirring with a wooden spoon until completely smooth. (Be careful, as the mixture will definitely bubble up and possibly splatter a bit as you add in the cream.)  Set aside until cool to the touch, about 25 minutes.

Beat the butter ]in the bowl of a stand mixer fitted with the paddle attachment on medium-high speed until light in color and fluffy, about 3 minutes. Reduce speed to low, add powdered sugar, and mix until completely incorporated.  Turn off the mixer, and then add caramel. Beat frosting on low to combine, and then increase to medium-high and beat until airy and thoroughly mixed, about 2 minutes. Refrigerate if not using immediately (or to harden the frosting a bit).

Cherry Turnovers

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Lemon Rosemary Cake

I made this the week after I got lemons and fresh rosemary from Bountiful Baskets. I went looking for a lemon rosemary dessert, because one night John brought me home a Lemon Rosemary Mousee from Log Haven and it was AMAZING.  I couldn't find that recipe, but I did find this one at Straight from the Farm.  It was really yummy, but I was a little disappointed that the rosemary flavor was missing. It was all lemon.  I think, though, that I was the only one that minded. Everyone else really enjoyed it. 


Cake: 
2 c. of all purpose flour
1 t. baking powder
1/2 t. salt
1 3/4 c. sugar
2 sticks (16 T.) of margarine or unsalted butter (@ room temp)
6 eggs (@ room temp)
1 T. lemon zest
1 1/2 t. vanilla extract
1/2 c. fresh lemon juice (takes about 3 lemons)
1 t. fresh chopped rosemary, very finely chopped
1 large whole sprig of rosemary
3 T. milk


Glaze

1 c. confectioners’ sugar
3+ T. lemon juice

Begin by zesting and then squeezing your lemons for the juice. Set both the zest and juice aside.  Place the milk in a small sauce pan along with the sprig of whole rosemary.  Heat over very low heat just until the milk begins to steam.  Remove from heat and allow to steep  while you prepare the rest of the batter.

Preheat oven to 350 degrees. Butter and flour a cake pan (9 inch or bundt pan work well) that you will be using. Sift together the flour, baking powder, and salt. Set aside.

Cream together butter and sugar until well combined, pale and creamy. Add eggs one at a time, beating well after each addition. Add vanilla and lemon zest to the mixture and combine well before adding the lemon juice and mixing it until it’s just incorporated. The lemon juice will react with the baking powder to add air into the batter so be gentle from here on out so as to keep from deflating the batter too much.

Slowly add the flour, salt and baking powder and mix carefully just until combined. Going back to the rosemary milk, remove the rosemary sprig and measure out 2 tablespoons of the milk. Add it and the chopped rosemary to the batter and gently fold in until distributed evenly. Pour into prepared cake pan and bake in the middle of oven till cake is done, about 35-45 minutes, or when a toothpick inserted into the middle comes out clean.

Allow cake to cool completely before glazing.  To make the glaze, combine the confectioners’ sugar with enough lemon juice to make a smooth, but not runny, liquid.  Pour glaze over top of cake and allow it to run down the sides of the cake.  Leave glaze to set up for several minutes before serving.  Garnish with a little sprig of rosemary or some lemon peel. 

Microwave Brownie

Have you ever just really wanted a brownie, but didn't want to spend forever making a whole batch? If so, this is the perfect recipe for you.  I love to do this on the nights that I am starving around 8:00 but there is nothing to eat.  It only takes a few minutes and it is great. Especially if you put ice cream on top. MMMMMmmmmm.

• 2 Tbs vegetable oil
• 2 Tbs water
• Few drops vanilla extract
• A dash salt
• A pinch instant coffee powder (optional)
• 3 Tbs granulated sugar
• 2 Tbs unsweetened cocoa powder
• 2 Tbs all purpose flour
  1. In a 12 oz coffee mug, mix water, oil, salt, vanilla and coffee, if using. Whisk well.
  2. Add cocoa powder, whisk well. Add sugar, whisk well. Add flour, whisk well.
  3. Microwave for 60-75 seconds: 60 seconds for a molten bottom, 75 for uniformly done. I normally choose 60.
  4. Enjoy with a spoon and a scoop of vanilla ice cream. Careful, brownie will be hot.

Lemon Poppyseed Shortbread

We got about 10 lemons in our Bountiful Basket this week. So you know what that means: Lemon Cookies!  My favorite.  I found this recipe on Allrecipes and it is MARVELOUS.  I couldn't stop eating them.  Although, I am going through a shortbread obsession, but they are still wonderful. And the batter is just as good as the cookies!  If you aren't a fan of poppyseeds, it would taste just fine without them. 

• 3/4 cup butter, softened
• 1/2 cup confectioners' sugar
• 1 tsp. poppy seeds
• juice of one lemon (or 2-3 tbsp.)
• zest from 1 lemon
• 1 1/2 cups all-purpose flour
• 2 teaspoons sugar
• 
  

1. In a mixing bowl, cream butter and confectioners' sugar. Stir in poppy seeds and lemon juice. Gradually add flour; mix well. Divide dough into four portions. On a lightly floured surface, roll out each portion into a 4-in. circle. Transfer to ungreased baking sheets. Cut each circle into six wedges. Prick dough with a fork. Sprinkle with sugar.
2. Bake at 325 degrees F for 20-25 minutes or until golden. Cool for 4 minutes before removing to wire racks. Break into wedges when cool.

True Hot Chocolate

One morning I was in desperate need of a mood booster and went looking for a real hot chocolate recipe and I found this one.  And it worked.  Oh yes it did!

6 ounces fine-quality semisweet or bittersweet chocolate, chopped
1/4 cup water, room temperature
3 tablespoons hot water
3 cups hot milk, divided
Sugar to taste
Whipped cream, if desired

In a double boiler over low heat, combine chocolate and 1/4 cup water until melted, stirring occasionally; stir until smooth.

Remove top of double boiler pan from. Whisk in 3 tablespoons hot water. Pour into pitcher or divide among individual 4 mugs. Either stir 3/4 cup hot milk into each mug or serve milk in a separate pitcher. Pass sugar and whipped cream in separate bowls; add to taste.

Makes 4 servings.

Cherry Limeade Bars

If you are a lover of Cherry Limeade, like I am, you will throughly enjoy these bars.  When I made them, however, the colors didn't quite stay where they were supposed to and they did look a littl funny, but it tasted wonderful!  This lovely one also comes from Cheeky Kitchen. 

1 c. flour
½ c. butter, softened
¼ c. powdered sugar
Dash of salt

6 oz. can maraschino cherries , undrained
½ Tbsp. cornstarch

3 eggs
1 ¼ c. sugar
3 Tbsp. flour
¼ c. key lime juice *
Green Gel Food Coloring
In a large bowl, combine flour, butter , powdered sugar, salt and flour until well mixed. Press into the bottom of a 9x9 inch baking pan. Pour the entire, undrained can of maraschino cherries into a blender, add cornstarch and blend until well chopped (but not pureed). Using a spatula, carefully spread the cherry mixture over the crust mixture. Bake in an oven preheated to 350 degrees for 15 minutes.
In a large bowl, beat together remaining ingredients. Pour over cooked crust & cherry mixture. Return to oven and bake an additional 20-25 minutes, or until the mixture has set. Allow to cool completely before cutting into bars, garnishing with powdered sugar, and serving to your favorite people.

Peanut Butter Bars

When I found this Recipe over at Cheeky Kitchen, I knew it was fate. As a kid I lived for the days that they had peanut butter bars for dessert in the cafeteria.  And these are a yummy, relatively healthy version that tastes JUST LIKE THEM!

1 c. peanut butter

1 egg

1/2 c. butter

1 c. brown sugar

1 c. Coach's Oats

3/4 c. whole wheat flour

1/4 c. white flour

1/2 tsp. soda

In a large bowl, cream together peanut butter, egg, butter and brown sugar until light an whippy. Add remaining ingredients, then press into a small cookies sheet. Bake in an oven preheated to 375 degrees for exactly nine minutes. Don't overcook it! It might look a little soft and gooey, but it will set as it cools. Allow to cool before frosting & cutting into bars.

Whippy Cocoa Fudge Frosting

2 sticks butter, softened

4 c. powdered sugar

1/4 c. milk

1 1/2 c. semi-sweet chocolate chips

In a microwave safe bowl, melt chocolate chips just until barely melted. Using and electric beater/mixer, beat in the butter, then slowly add the powdered sugar and just enough milk to make the frosting a nice, spreadable consistency. Frost cooled bars. Allow frosting to set up for about 30 minutes before cutting. ENJOY!

Mini Cheesecakes

I love cheesecake, but I don't love making it. But these I didn't mind at all.  They were simple, they were yummy and you can top them with pretty much anything that you want.   The choice for me was homemade blackberry jam.  Mmmmmmm. 

Mini Cheesecake Tarts

Adapted from Our Best Bites

14 Nilla Wafer Cookies

2 8oz packages cream cheese

3/4 C sugar

2 Tbs flour

2 Tbs powdered sugar

1/4 tsp baking powder
1 Tbs fresh lemon juice

2 eggs

1 1/2 tsp vanilla

Foil cupcake liners

Optional Toppings:

canned pie filling

fresh berries

whipped cream

chocolate sauce

caramel sauce

lemon curd

Preheat oven to 375. Soften cream cheese if needed. With an electric mixer, beat cream cheese and sugar. Add in flour and baking powder and beat to combine. Then add in eggs, one at a time, lemon juice, and vanilla. Beat to combine.

Fill a muffin pan with cupcake liners and place two vanilla wafer at the bottom of each one. Divide batter between 12 muffin papers, filling each cup up to about 1/4 inch from the top. Bake for 15-18 minutes or until a toothpick comes out clean. They'll puff way up during baking, but they'll settle after being chilled.

When you take them out of the oven, place them on a cooling rack and let them cool completely. While they cool, they will sink down in the center. Don't worry- that's normal! It makes the perfect little well to fill up with the fruit filling. Before you top them, chill in the fridge for at least 4-6 hours or preferably over night. Then top and serve. I used a strawberry glaze and then put strawberries on top.

Vanilla Ginger Fortune Cookies

For Eden's birthday this year we had a Chinese dinner.  And to top it off, we had homemade fortune cookies. I saw the recipe on Tongue-n-Cheeky a month or so ago and knew I had to try them. These tasted better than any fortune cookie that I have ever had.  Unfortunately, these things are a pain to make. You have to be SOO fast.  Things I learned while attempting these cookies: 

 * The batter is supposed to be thin. Melt the butter. 

*The less batter per cookie the better.  Make the cookies as thin as you can.

*Bake 2 or 3 cookies, tops, on each cookie sheet.  You will not have enough time to fold them all before they begin to harden. You literally have less than a minute. 

*Rather than set the fortune on the flat cookie, fold it in half once, then stick the fortune in.  

*If you don't have parchment paper, grease the cookie sheet. But I recommend parchment paper. 

*These cookies are delicious, but incredibly fragile. Keep that in mind when storing. 

3 egg whites

3/4 c. powdered sugar

1/2 c. white flour

2 T. butter

1/2 tsp. pure vanilla

1 drop Doterra Ginger Essential Oil (optional)

Mix all ingredients together until very smooth. Spoon 1-2 teaspoons onto a cookie sheet (covered in parchment is best), spread with a flat knife until you've created very thin circles of batter. Bake in an oven preheated to 350 degrees for about 5 minutes, or just until the edges turn brown. Remove from the oven and immediately put a fortune in the center of each cookie. Fold in half, twist backward, pinch gently in the center to close. Allow to cool, uncovered for 1-2 hours. Cookies will harden as they air dry.

Perfect Party Cupcakes

These cupcakes are absolutely heavenly. I found the recipe at Tongue-n-Cheeky, which is one of my favorite places to go for dessert recipes.  These cupcakes are just right for a birthday party or a special occasion. 
2 sticks butter

1 ½ c. brown sugar

3 eggs

2 squares unsweetened baking chocolate

1/2 Tbsp. olive oil

1 c. milk

3/4 tsp. baking powder

½ c. cocoa powder

1 1/4 c. flour

1 tsp. pure vanilla

In a large bowl, cream butter, sugar and eggs until extremely fluffy (this step is CRUCIAL. Don’t skip it!). In a small bowl, microwave baking chocolate and olive oil just until melted (about 1 minute), stir, add to batter. Add remaining ingredients and whip until evenly incorporated but DO NOT MIX. Fill cupcake wrappers 2/3 full with batter, then bake in an oven preheated to 350 degrees for 18-20 minutes.

Mini Sweet Potato Pies

12 purchase graham cracker crumb tart shells (2 4 oz. pkg.)
1 egg white, lightly beaten
1 tsp. water
2 23 oz. cans sweet potatoes, drained.
2/3 c. whipping cream
1/4 c. pure maple syrup
3 egg yolks
2 tsp. pumpkin pie spice
1 c. sugar
4 egg whites
1 tsp. vanilla
1/8 tsp. salt

Preheat oven to 375. Place tart shells in a 15x10x1 baking pan. In a small bowl combine egg white and water. Brush beaten egg white over crusts. Bake for 5 minutes; set aside to cool.

For filling, in a large bowl combine sweet potatoes and whipping cream; mash and stir until smooth. Stir in maple syrup, egg yolks and pumpkin pie spice. Spoon filling evenly in tart shells. Bake for 30 minutes. Cool on a wire rack for 2 hours.

Meanwhile, preheat boiler. For meringue, in top of double boiler combine sugar, 4 egg whites, vanilla and salt. Beat with electric mixer on low speed for 20 sec. Place over boiling water (upper pan must not touch water). Cook, beating constantly with electric mixer on high speed, for 8-10 minutes or until mixture is fluffy, holds soft peaks and reaches 160 on instant read thermometer. Remove from heat. Beat 30 sec more, scraping sides and bottom of pan.

Mound meringue mixture on baked pies, forming peaks. Broil 5-6 inches from heat for 1-2 minutes or until tops are lightly browned. Cool on wire rack for 10 minutes before serving. Cover and refrigerate to store.

Pixie Cakes

1 box angel food cake mix
1/4 tsp. almond extract

Preheat oven to 350. Line 24 muffin cups. Prepare cake mix according to package directions. Stir in almond extract. Divide batter among muffin cups. Bake 15-20 minutes.

Decorate:
2 c. blue candy melts (wilton.com)(I think that you could use chocolate or white chocolate for this, even mix some food coloring with the white chocolate while it's melted.)
decorating sugar, or raw sugar
1 c. flaked coconut
2 tbsp. powdered sugar

Line 3 cookie sheets with wax paper. Microwave candy melts on high 15 seconds. Stir, microwave at 10 second intervals until smooth. Spoon into resealable bag. Snip a corner and pipe 24 2" pairs of wings onto the sheets, leaving a stem at the bottom to insert into cupcakes.  Top with sugar. Refrigerate until set, 5 minutes.
Poke 2 small holes in the top of each cupcake with a toothpick, and insert wings into cupcakes. Place coconut in between wings and sift on powdered sugar.

Birthday Cupcakes

1 1/2 c. flour
1 tsp. baking soda
1/4 tsp. salt
1/2 c. canola oil
1/4 c. sugar
1/4 c. honey
1 egg
1 c. applesauce

Preheat oven to 350. Combine flour, baking soda and salt in a bowl. beat oil, sugar and honey with mixer until light and fluffy, about 3 minutes. Beat in egg. Add flour mixture alternating with applesauce, starting and ending with flour until blended.
Line 18 muffin cups. Fill with batter, bake 18-22 minutes.

Decorate:
2 sticks unsalted butter, softened
10 oz. marshmallow fluff
3/4 c. powdered sugar
1 1/2 tsp. vanilla extract
6-8 drops red food coloring
9 froot loops cereal straws, halved
9 spice drops, halved
1 tube white decorating frosting

Beat butter with mixer until light and fluffy. Beat in marshmallow cream, then sugar and vanilla. Stir in food coloring. Spoon into pastry bag with 1/2" star tip and pipe. Insert straw into center. Mold spice drops to look like flame; attach with white frosting. Draw lines with frosting to look like wax drippings.

Monkey Cupcakes

1 2/3 flour

1 tsp. baking powder

 1/2 tsp. baking soda

1/4 tsp. salt

1 c. mashed bananas, about 2 large

1/3 c. buttermilk

1 tsp. vanilla extract

1/2 c. canola oil

1 c. sugar

2 large eggs

2/3 c. choc. chips.

Preheat oven to 350. Line 18 muffin cups. Combine first 4 ingredients in a bowl. In another bowl , blend bananas, buttermilk and vanilla. Beat in oil and sugar. Add eggs one at a time, beating well after each. Alternately add flour and banana mixtures, ending with the flour. Stir in chocolate chips.

Fill cups. Bake 15 to 20 minutes. Let cool on a wire rack.

To decorate:

1/2 c. heavy cream

2 tbsp. light corn syrup

1 1/2 c. choc chips.

18 gingersnap cookies

18 mini oreos

white decorating frosting

36 brown M&M's

Heat cream and corn syrup in a saucepan until mixture begins to boil. Remove from heat; add chocolate chips. Cover, let stand 5 minutes. Stir until smooth. Glaze cupcakes with chocolate. Spoon extra into plastic bag and refrigerate.

Cut gingersnaps to make a mouth. For ears, separate oreo tops and bottoms and remove filling. Pipe on white frosting for eyes and top with M&M's. (It would be just as easy to give the monkey yellow or green eyes and not worry about the white frosting, if you don't have it on hand.)  Snip off a small corner of the bag of chocolate, pipe on hair and nostrils.

Maple Cinamon Pumpkin Pie

• This is a really good pumpkin pie recipe. I thought the maple flavor would be stronger, but it's barely there. It's there enough, though, that it's really good. Especially if you use Karla's pie crust recipe. 
• 
  
• 1  recipe Pastry for Single-Crust Pie
• 1  15-oz. can pumpkin
• 1/2  cup sugar
• 1/4  cup pure maple syrup or maple-flavored syrup
• 1  tsp. ground cinnamon
• 1/2  tsp. salt
• 3  eggs, lightly beaten
• 1  cup milk
• 1  recipe Maple Whipped Cream (optional)

directions

1. Preheat oven to 375F. Prepare and roll out Pastry for Single-Crust pie
2. For filling, in a bowl combine pumpkin, sugar, maple syrup, cinnamon, and salt. Add eggs; beat with a fork until combined. Gradually add milk; stir until combined.

3. Carefully pour filling in pastry shell. Cover edge of pie crust with foil. Bake 30 minutes. Remove foil. Bake 25 to 30 minutes more or until a knife inserted near center comes out clean. Cool on wire rack. Cover and refrigerate within 2 hours.

4. To serve, if desired, top with Maple Whipped Cream. Makes 8 servings.

Maple Whipped Cream: In chilled medium bowl combine 1 cup whipping cream and 1 tablespoon pure maple syrup. With mixer on medium speed beat until soft peaks form.